Podcasts about bolognese

Chrissie Swan is guest co-host again and she is absolutely FLUENT in Bolognese.Here are the hacks, by Chrissie:As I mentioned - with bolognaise every single batch is different.Here's my base:2 onions8 cloves of garlic2 carrots, peeled and quartered3 celery stalks, quartered1kg coarsely minced chuck steak from the butcher1 heaped teaspoon of flaked sea salt3 chicken stock cubes500g tomato paste2 x 800g tins of tomatoesthymebay leaves1 sprig rosemary200ml milk or cream ...but on the day we recorded this episodeI had added literally everyone's secret ingredient plus about 400grams of Xmas hamAdded in:Parmesan rindsMilkAnchoviesLoads of parsleyOxtailVegemite RoséFinely ground up leftover ham can take the place of bacon (or speck).Be generous!Cook it in some sort of electric frypan or oven situation that doesn't require your ongoing attention so you can set it and forget it. Hosted on Acast. See acast.com/privacy for more information.

Emilie Pullar from burntbuttertable.com shares her recipe for bolognese. She says, this Bolognese takes a little time, but don't let that put you off, most of the cooking is completely hands off. It's deeply rich and packed with flavour, with a few little twists that might be different to the Bolognese you're used to making. Everything slowly cooks down into the most incredible sauce and honestly, it's one of the recipes she's most proud of. Make it when you have a slow afternoon at home and Emilie promises you'll be very happy come dinner time.

Geeky and Sigard are back to talk about 4.10, SCL, The Siege of Orison, and much more!Parlee House: https://discord.gg/parleehouse Star Seekers Intergalactic Org Page: https://robertsspaceindustries.com/orgs/SSINT Friends of the Show:Open Comms Radio: https://bit.ly/OpenCommsRadioOearth's Youtube: https://bit.ly/3oxm7hN Snorkel's (O_OJ) Youtube: https://bit.ly/O_OJ UndeadParrot's Youtube: https://bit.ly/UndeadParrot Music for this podcast was provided by Cody Vidal AKA AdmiralCody (https://codyvidal.bandcamp.com/) and Kayla Gutierrez (Kalibri) kaylagutierrez.bandcamp.com Starjump Fleetviewer: https://hangar.link/ Where to find us: Email: citizencastsc@gmail.com Text: 646-783-8154 Twitter: @citizencastsc Show Page: https://podcasters.spotify.com/pod/show/citizencastsc Discord: https://discord.gg/pdJyTVJ6mp YouTube: https://bit.ly/3hAnGqH Twitch: https://www.twitch.tv/chekov425 In Game: waytoogeeky, chekov42, Sigard-Olufson

Chef Steve Samson on Rosso Blu, Bologna, Gnocchi, and the Real Cost of Running a Restaurant  The Italian Food Secret LA Has Been Hiding This week on Drinking During Business Hours, Sarah Halstead and Rich Chassler sit down with Michelin-recognized chef and restaurateur Steve Samson for a rich, hilarious, and deeply personal conversation about Italian food, the restaurant life, and what it really takes to build something lasting in Los Angeles. Steve is the chef and co-owner of Rosso Blu in downtown LA, a Bolognese-inspired restaurant that Rich and Sarah recently visited and could not stop raving about. From the wood-burning oven to the legendary gnocchi to the iconic burro e oro tortelloni, this episode is a love letter to great Italian cooking and the people who dedicate their lives to it. Steve opens up about growing up spending summers in Bologna with his grandparents, how food was always the center of family life, and how those memories eventually led him to leave behind a stack of med school applications and enroll in culinary school in New York City. He talks about his early kitchens in Soho and Maine, his time working with Piero Selvaggio at Valentino in Las Vegas, and how the vision for Rosso Blu was born from a simple idea: cook the food his mother made. The conversation gets real when Steve talks about the economics of running a restaurant in California, the crushing costs post-pandemic, labor laws, tip credits, and why places that used to be neighborhood spots are now special occasion dinners. His wife and partner Dina gets a major shout-out as the operational backbone of everything they have built together. It is funny, warm, food-obsessed, and packed with the kind of honesty you only get when great wine is flowing. Do not miss it. Guest Info Steve Samson is a Los Angeles-based chef, restaurateur, and co-founder of Rosso Blu, a critically acclaimed Bolognese-inspired restaurant located in the Fashion District of downtown Los Angeles. Steve was born in Brooklyn, raised in Los Angeles, and spent formative summers in Bologna, Italy, where his mother's family shaped his deep love for traditional northern Italian cuisine. He trained at Peter Kump's Cooking School in New York City, cooked in celebrated New York kitchens, and worked with legendary restaurateur Piero Selvaggio at Valentino in Las Vegas before returning to LA. He co-founded Sotto on Pico Boulevard, a beloved Southern Italian restaurant, before opening Rosso Blu with his wife and business partner Dina Samson. Rosso Blu has received Michelin recognition and has been written up in virtually every major food publication. Steve is known for presenting dishes with photographs of his family in Italy and the stories behind each recipe, making every meal at Rosso Blu a deeply personal experience.  

Recorded live at Retro Expo in Plano, Texas in July 2024, Craig sits down with Harry Hamlin for a lively and genuinely engaging conversation that spans Mayfair Witches Season 2, his unforgettable Clash of the Titans stories, his viral Bolognese, and the acting lessons he learned from Laurence Olivier. Standing His Ground: Hamlin recounts how he protected Clash of the Titans from bad creative choices — including locking himself in a trailer to keep the Medusa scene intact. Mythology & Craft: With a Yale background in mythological psychology, he explains how Joseph Campbell shaped his approach to Perseus (and why the movie's mythology is “all wrong”). Finding Courtland Mayfair: Inspired by Laurence Olivier's “green umbrella,” Hamlin shares how a simple pinky ring instantly unlocked his Mayfair Witches character. “When they hired me, they didn't know they were getting a badass.” - Harry Hamlin Want more exclusive interviews and behind-the-scenes stories from the people who bring your favorite characters to life? Subscribe to our podcast on Apple Podcasts, Spotify, or on your favorite podcasting platform for more behind-the-scenes stories and exclusive interviews.

Time for another Taste of the Week, on Thursday's Morning Focus Alan Morrissey was joined by Danny Lynch, Chef from Le Cheile in Barefield. Danny told us a recipe for a tagliatelle Bolognese and mint Aero cheesecake. Image (c) Clare FM

For transcriptions and more detailed show notes, please go to: https://swordschool.shop/blogs/podcast/episode-221-your-own-personal-necromancer-with-josh-wiest To support the show, come join the Patrons at  https://www.patreon.com/theswordguy Joshua Wiest is an instructor at Forge Fencing in Durham, North Carolina, focusing on the fighting systems of masters Achilles Marozzo, Giovanni dall'Aggochie, Antonio Manciolino, and Camillo Palladini. He's also a successful tournament fencer, and host of the historical martial arts podcast L'Arte dell'Armi. You may remember Josh from episode 90 of this podcast, “A Whole Lot of Tasty Bolognese, with Josh Wiest”. We're delighted to have Josh back on the show to continue the discussion of Bolognese fencing, specifically, was there a Bolognese tradition? How can we be certain, and is this the correct name for it? In this in-depth conversation we cover the historical context of Bologna in the 15th Century, the important families and their influence on the fencing tradition. This includes the significance of necromancy, chivalric academies, English kings, a pirate Pope, the sack of Rome, political intrigue, feuds and much more besides! For all the links, photos and further information, click here: https://swordschool.shop/blogs/podcast/episode-221-your-own-personal-necromancer-with-josh-wiest 

In dieser Folge kassieren wir eine Abmahnung von eBay, planen ein Upgrade für Palles Haus und verraten, wie man der Hitze zumindest halbwegs würdevoll trotzt. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pasta geht eigentlich immer, doch auf vielen Küchentischen wechseln sich trotzdem nur Bolognese, Napoli und Carbonara ab. In dieser Folge suchen wir deshalb nach einer Pastavariante, die vertraut genug ist, um sofort zu funktionieren, aber trotzdem ganz anders schmeckt. Die Hauptrolle übernimmt ausgerechnet die Aubergine – ein Gemüse, dem ich selbst jahrzehntelang eher misstrauisch gegenüberstand. Ich erzähle, warum sie für mich lange nur eine ungeliebte Pflichtzutat im Ratatouille war und wie ich ihr schließlich doch noch eine Chance gab. Nebenbei klären wir, warum die Aubergine im Englischen „Eggplant“ heißt und weshalb sie auf dem Smartphone teilweise beliebter ist als auf dem Teller. Für das heutige Rezept werden die Auberginen im Ganzen geröstet, bis ihre Schale richtig schwarz werden darf. Dadurch wird das Fruchtfleisch weich und cremig und bekommt intensive Rauch- und Röstaromen. Geräuchertes Paprikapulver, Parmesan und knuspriger Bacon sorgen für Würze, während Zitronensaft einen überraschend frischen Gegenpol setzt. So entsteht eine samtige Pastasauce, die ganz ohne Tomaten und Sahne auskommt. Eine ungewöhnliche, unkomplizierte und ziemlich überzeugende neue Antwort auf die ewige Frage: Welche Pasta gibt es heute?

Lisa, Jamie, and Mikey are back with a Costco haul loaded up with protein-packed finds, easy meal solutions, and a couple of seriously impressive discoveries! This episode features yummy fish tacos, two standout items from Chef Hak, a hearty Bolognese bowl, and protein-infused Doritos that brought the crunch. Plus, an incredible antipasto right from Italy, and crave-worthy Parmesan crisps—both earning coveted Find of the Haul honors. Tune in for reviews, ratings, surprises, and plenty of Costco shopping inspiration. Check out the Foodcast page for the complete list of products featured in this episode.

Firenze, 1 marzo 1984. È ancora presto quando un uomo nota qualcosa nell'erba alta, in un campo tra via della Concezione e via Bolognese. Una figura immobile, distesa come se la notte l'avesse lasciata lì senza un perché. È Gabriella Caltabellotta, diciotto anni. La scena sembra costruita per non parlare: il corpo è lì, ma tutto il resto è assente. Nessun oggetto, nessun indizio, nessun dettaglio che apra una strada. Gli investigatori osservano, misurano, cercano un appiglio. Non lo trovano. Ogni pista si spegne prima di diventare un'ipotesi.Firenze resta sullo sfondo, immobile, come una città che sa ma non dice. E Gabriella diventa un enigma: una ragazza di diciotto anni trovata in un campo, un delitto senza movente, senza colpevole, senza una storia che tenga insieme le ore precedenti.A distanza di decenni, il suo nome continua a tornare. Non come un caso da risolvere, ma come una domanda che non ha mai avuto risposta. Una vita interrotta all'alba, in un punto non comune della città, e un silenzio che ancora oggi non si lascia attraversare.Accesso esclusivo YouTubehttps://www.youtube.com/channel/UCgWYgzMqnraaWzHOy6e4ZwQ/joinAccesso esclusivo Patreonhttps://patreon.com/InchiostroNeroSeguici su Instagram https://www.instagram.com/inchiostro_nero_podcastIscriviti al canale WhatsApphttps://whatsapp.com/channel/0029VayE7vP4CrfaFPR9An0WQuesta è un'opera di fantasia ispirata da una storia vera. Ogni riferimento a luoghi reali, eventi o personaggi realmente esistiti è rielaborato dall'immaginazione. Gli eventi narrati sono il frutto della creatività dell'autore e qualsiasi somiglianza o discordanza con persone reali, luoghi e eventi accaduti è puramente casuale.

In this episode of the Only in OK Show, we're traveling from the serene canopy of the Kiamichi Mountains to a revived 1930s speakeasy in Oklahoma City. First, we explore Mount Mirabelle, a luxury cabin in Hochatown that feels like a romantic movie set, complete with cathedral ceilings and sunset views. Then, we head to OKC to visit Carletti's, where a 200-year-old Bolognese recipe is being served inside a historic hillside building once known for its "shady" nightlife. Part 1: The Ultimate Romantic Getaway – Mount Mirabelle Looking for a "workcation" spot or a romantic escape? We're diving into the details of Mount Mirabelle, a Sababa Homes property that perfectly balances modern luxury with the rugged beauty of Broken Bow. The Vibe: 1,000 sq. ft. of massive glass windows, 18-foot ceilings, and dual fireplaces. The Amenities: A private hot tub, digital board game table, and even a Level 1 EV charger—a rare find in the mountains! Pro Tip: It's a pet-free zone and just 5 minutes from the "Big Three": Grateful Head Pizza, Girls Gone Wine, and Mountain Fork Brewery. Book Your Stay: Mount Mirabelle Property Page Part 2: An "Edible Museum" – Carletti's Italian Heritage After the break,  we discuss Carletti's in this weeks News 9, Flavor of Oklahoma.  The History: Originally the notorious Kentucky Club speakeasy in the 1930s, you can now dine inside original horse stalls converted into cozy booths. The Secret Sauce: Learn how Chef Becker had to "chase the matriarchs with a scale" to finally write down a Bolognese recipe that has been a family secret since the 1800s. The Experience: From a recreation of the 100-year-old C&R Grocery store to the moody, late-night speakeasy bar in the back, Carletti's is a love letter to the Italian coal miners of Krebs who shaped Oklahoma's food scene. Learn More: Flavor of Oklahoma: Carletti's Links Mentioned in This Episode Mount Mirabelle: https://sababahomes.com Carletti's OKC: News 9 Feature Only in OK Show: Facebook  #Oklahoma #OnlyInOK #Hochatown #BrokenBow #OKCEats #ItalianFood #Speakeasy #TravelOK #MountMirabelle #Carlettis #FlavorOfOklahoma #Podcast

If you missed any Ricki-Lee & Tim, don’t stress! Our Best of the Week podcast has you covered. We’ve wrapped up all our favourite moments so you can catch up on the highlights and stay completely in the loop!See omnystudio.com/listener for privacy information.

Power couple Jess Rowe and Peter Overton joined us to play Quick Draw, with Pete revealing he's obsessed with the Metro (100 million people have ridden it since opening) and catches it with his dry cleaning while Jess looked at him in bewilderment. Jess loved Wuthering Heights despite the Guardian's one-star review, calling it a bizarre montage film clip with extraordinary fashion, but Pete would hate it because he only watches light rom-coms after delivering bad news all day. The best part? Jess accidentally dropped Pete's reheated tortellini all over the floor after his throat surgery because she microwaved it too long—classic crap housewife energy.See omnystudio.com/listener for privacy information.

Orphan Titles, Next Available Future, CSIRA, Baby Seinfeld, Bolognyayornay? Pokemon CTE, Ribs are a Cage, Crabdomen, Voodoo Beauty CareYou can now purchase A Listener hats by emailing twointhethinktank@gmail.comCatch up on the 500th episode hereCheck out the sketch spreadsheet by Will Runt hereAnd visit the Think Tank Institute website:Check out our comics on instagram with Peader Thomas at Pants IllustratedOrder Gustav & Henri from Andy and Pete's very own online shopYou can support the pod by chipping in to our patreon here (thank you!)Join the other TITTT scholars on the TITTT discord server hereHey, why not listen to Al's meditation/comedy podcast ShusherAlasdair Tremblay-Birchall: @alasdairtb and instaAnd you can find us on the Facebook right here(Oh, and we love you) Hosted on Acast. See acast.com/privacy for more information.

Kelly Gibney joins Jesse to share this week's Easy Eats recipe, Korean inspired Bolognese.

To celebrate The Grains and Legumes Pulses Week this week, Prof Clare Collins and Ilyse Jones dive into the importance of pulses. They clarify what pulses are, distinguishing them from legumes and discussing their nutritional benefits, including high fiber and protein content. The conversation highlights the importance of incorporating a variety of pulses into our dietary patterns for optimal health, as well as their role in reducing healthcare costs associated with chronic conditions like heart disease. They share insights from a recent study indicating that increasing pulse consumption could save millions in healthcare costs in Australia, emphasising the need for greater awareness and consumption of these nutrient-dense foods.Prof Clare and Ilyse also discuss practical ways to incorporate pulses into everyday meals, sharing tips on how to sneak them into family recipes without anyone noticing. They explore various recipes, from lentil Bolognese to baked bean pizzas, and highlight the versatility of pulses in different cuisines. The episode wraps up with a call to action for listeners to embrace pulses not only for their health benefits but also for their positive impact on the environment, making them a sustainable choice for the future.We thank Grains & Legumes Nutrition Council for sponsoring this episode.No Money No Time Nutrition Label Decoder: https://nomoneynotime.com.au/ebooks-meal-plans-more/nutrition-label-decoderNo Money No Time Pantry, Fridge & Freezer Staples Resource: https://nomoneynotime.com.au/hacks-myths-faqs/pantry-fridge-and-freezer-staplesNo Money No Time Easy Easy-as Red Lentil Dahl: https://nomoneynotime.com.au/healthy-easy-recipes/easy-as-red-lentil-dahlGrains & Legumes Nutrition Council - Pulses Week webpage + recipe eBook: https://www.glnc.org.au/pulses-week-2026/Read the study - Legume intake associated with potential savings in coronary heart disease-related health care costs in Australia: https://pmc.ncbi.nlm.nih.gov/articles/PMC9319708/Key Takeaways:Pulses are high in dietary fiber and protein.Incorporating pulses can significantly reduce healthcare costs.Pulses can be easily added to various recipes without altering taste.Different types of pulses offer different vitamins and minerals.Eating more pulses contributes to environmental sustainability.Keywords: pulses, nutrition, legumes, health benefits, sustainable eating, dietary fiber, protein sources, World Pulses Week, recipes, healthcare costs Hosted on Acast. See acast.com/privacy for more information.

Join Oli, Anthony and new host BdairBall as they recap the deadline day Mateta drama and pick apart the convincing win against Bologna.This week's topics include…↳ Mateta: Bullet dodged or regret?↳ RLC-Nkunku works?!↳ Bologna's struggles compounded↳ Scudetto still on? This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sempremilan.substack.com/subscribe

 Bolognia città dei giovani. Ma si parla ancora il dialetto bolognese? e quali sono le espressioni assolutamente da conoscere? AScoltiamo insieme a vincenzo la risposta a queste ed altre domande dalla voce di un bolognese DOC Voci d'Italia il podcast per ascoltare la voce autentica degli italiani. Incontra con Marta Koral e Pierpaolo Bettoni persone da diverse città italiane, ascolta le inflessioni regionali, gli accenti e scopri le interessanti curiosità locali. Il podcast è realizzato in collaborazione con l'ANILS, l'Associazione Nazionale Insegnanti di Lingue Straniere. Il podcast è pensato per studenti di lingua italiana di tutti i livelli, come esercizio di ascolto individuale o con la guida dell'insegnante.Realizzazione interviste: Marta Koral, Pierpaolo BettoniMontaggio audio: Patrik Ugone

Hey Leute,Jan war in Wien. David in Bologna.Wegen Schnitzel und Bolognese..Kultur? Skip.Ein Maurer geht ja auch nicht im Urlaub ne Mauer hochziehen.Aber vielleicht auch doch. Wenn es seine Leidenschaft ist...Man sollte die Leute nicht vorverurteilen. Außer sie haben einen alten Vornamen und kommentieren bei Facebook. Alle weird. Im Gegensatz zu Davids Computer-Reparatur-Wizzard! LG! Hosted on Acast. See acast.com/privacy for more information.

W tym odcinku podpowiadam, jak wymówić takie słowa jak bruschetta, margherita, tagliatelle, gnocchi czy pistacchio.Włochy są niezwykłe, nic dziwnego, że nas do nich ciągnie. Co powiesz na to, żeby w trakcie kolejnej wizyty naprawdę odezwać się PO WŁOSKU?

When she's not balancing a full-time job and three kids (and her husband), Chef Lauren breaks out her 100-year old cast iron pot and tends to her famous “Bolog-NEIGH-se” sauce. We're glad she spilled the beans pasta for us on this one. Bolog-NEIGH-se Sauce (Bolognese)Serves a family of 52 tablespoons EVOO, extra virgin olive oil2 cloves garlic, chopped1 1/2 pounds 80/20 ground beef1 pound ground Italian sausageKosher salt and black pepper, to taste1 can (6 oz) tomato paste1 large can (28 oz) crushed tomatoes1 medium can (15 oz) tomato sauce4 fresh basil leaves1 teaspoon dried oreganoFreshly grated parmesan cheese1. In a large saucepot over medium heat, lightly sauté the garlic in olive oil until fragrant (make sure it doesn't burn).2. Add the ground beef and sausage, breaking it up with the back of a wooden spoon as it cooks. Let brown, stir and season with salt and pepper.3. Add the tomato paste to the pot, then rinse the can with a little water and pour it back into the pot- stir together.4. Add the crushed tomatoes, tomato sauce, basil leaves, oregano and 1 tablespoon grated cheese. Stir everything together, bring to a simmer, and cook uncovered for at least 30 minutes (or more). Reduce heat to low, partially cover with a lid, and let it gently bubble for another 2 hours, stirring occasionally. Taste, adjust the seasoning, and serve with your favorite pasta.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Has Angela met her match in the ultimate bolognese battle? Joe Wilkinson is an English comedian, actor, podcaster, screenwriter and star of the new Waitrose Christmas advert. Joe first came to prominence in the BBC Three show Him & Her before further acting roles in Derek, Miranda and After Life. He has also brought his impeccable comedy timing to shows including Russell Howard's Good News, 8 Out Of 10 Cats Does Countdown, Last One Laughing and Taskmaster as well as proving ever-faithful on this year's Celebrity Traitors. He also hosts an almost-daily podcast called Chatabix with his long-term writing partner, David Earl. Joe's favourite food is his own bolognese, which leads to a forensic breakdown of his process and the chance for Angela to impress with the best bolognese. Does it cut it with Joe? What about Marmite? How liberal should you be with the Italian mixed herbs? All these questions are answered alongside a glass of Zeno Alcohol-Liberated Red for Joe and a wine pairing of Villa Antinori  for Nick and Angela. We start the show with a Fever-Tree Non-Alcoholic Italian Spritz.  We loved Joe's list of food likes and dislikes, and need to thank his wife Petra for supplying all the extra details, including his fondness for slow-roasted meat and dedication to planning the perfect takeaway. We also get to hear all about his turn as a leading man in the Waitrose Christmas ad opposite Keira Knightley, including how he diffused any tension on the day of their kiss…  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.ukDish from Waitrose is made by Cold Glass Productions

Send us a textIn this episode, we dive into a controversial take: fine dining isn't worth the hype — or the price tag.Sandra and I recently visited a so-called “authentic Italian” fine dining restaurant, and let's just say… it was anything but.The service was polished but clueless, the Bolognese tasted like grocery-store jarred sauce, the wine list was marked up five times retail, and they even tried to upsell us on a membership just to get reasonable wine prices.Oh — and they rushed us out in 45 minutes while calling it “a luxury experience.”Valet parking and white tablecloths don't equal quality. We talk about: 

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair Oz Family Cigars Karatoba Robusto Extra with Yamato Special Edition Cask Strength Japanese Whisky. The guys discuss the US Government's Claims against a major stakeholder in Habanos S.A., they share a voice memo praising the improvement of non-Cuban cigars over the last decade, and they make a huge Lizard of the Week announcement.PLUS: The Return of Bam's Bolognese, Ozgener History, Chen Zhi's $15B Pig Butchering Scam, Oral Hygiene/Smelling Like Smoke at Home, Non-Alcoholic Pairing Recommendations,  Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

In this episode of the Truth From The Stand podcast, I sit down with Dom Bolognese  to talk about balancing real life with the obsession of chasing deer. We get into mentorship, adapting to different terrains, and the art of reading deer behavior—especially in high-pressure and suburban areas. Dom breaks down what it takes to consistently find and kill mature bucks, from asking permission to hunt private ground to understanding when baiting can actually make sense. It's a gritty, honest look at how hard work, local knowledge, and discipline come together to make success in the whitetail woods possible. WHAT TO EXPECT FROM PODCAST 462 Balancing work, life, and hunting keeps the passion sustainable. Supportive partners and mentors make all the difference in a hunter's growth. Local knowledge and terrain awareness drive consistent success. Early season hunts often offer the best odds for patterning mature deer. Asking permission and building trust with landowners can unlock new opportunities. Trail cameras and scouting reveal hidden patterns  The true reward of hunting comes from the process, not just the shot. SHOW NOTES AND LINKS: —⁠Truth From The Stand Merch⁠ —Check out ⁠Tactacam Reveal⁠ cell cameras — Save 15% on ⁠Hawke Optics⁠ code TFTS15  —Save 20% on⁠ ASIO GEAR⁠ code TRUTH20 —Check out ⁠Spartan Forge⁠ to map your hunt  —Save on ⁠Lathrop And Sons⁠ non-typical insoles code TRUTH10 —Check out ⁠Faceoff E-Bikes⁠ —⁠Waypoint TV Learn more about your ad choices. Visit megaphone.fm/adchoices

Steinunn Þórarinsdóttir myndhöggvari er gestur í Svipmynd Víðsjár í dag. Eftir menntaskóla flutti Steinunn til Englands þar sem hún nam myndlist og kynntist leirnum, sem leiddi hana yfir í þrívíddina. Frá Englandi hélt hún til Ítalíu þar sem hún sökkti sér í klassíkina auk þess að læra að elda hið fullkomna spagettí Bolognese. Steinunn hélt sína fyrstu einkasýningu hér á landi 1976, þar sem óræðar verur, sviðsetning og þungir málmar settu tóninn fyrir það sem koma skyldi. Síðan þá hafa mannverur hennar tekið á sig sjálfstætt form og ferðast í ólíkum efnum um gallerí, söfn og almenningsrými. Á löngum ferli hefur Steinunn gefið sig alla að listinni og sýnt víða. Hún vinnur með galleríum í London, Kaupmannahöfn, Toronto og Kaliforníu en opnaði sína fyrstu sýningu hér á landi í tíu ár um liðna helgi í Gallerí Þulu og samhliða gefur Kind út bók um ferilinn.

La chef di Melbourne Piera Pagnoni condivide la ricetta per un secondo piatto sfizioso che, secondo lei, può essere considerato un antenato della "chicken parmigiana" australiana.

New York City has endless cuisine options, but possibly the strongest represented category is Italian restaurants. In this episode, we'll cover the 10 best Italian restaurants in NYC, at least according to us.

Lieber Freund, die Hoffnung, dass dich diese Flaschenpost vielleicht eines Tages wirklich erreicht, hilft. Ich fülle sie mit diesen Zeilen, die ich mit jener ruhigen Hand schreibe, die man hat, wenn man begriffen hat, dass das Meer keine Antwort gibt. Ich bin gestrandet auf dieser Insel, die aussieht wie die Zwischenzeit: Wochenende vor dem Urlaub, Wochenende nach dem Urlaub, nichts dazwischen offiziell, alles doch schon vorbei. Ich rede in Gedanken mit dir, so wie früher, wenn wir den Tag in feine Notizen zerschnitten haben, “Liebes Urlaubstagebuch” sagten, obwohl wir gar nicht im Urlaub waren. Ich mache, um mich zu beruhigen, das, was man eben macht, bevor man aufbricht: Ich räume, ich werfe mit Steinen Kokosnüsse von den Bäumen, ich wasche so gut es geht. Eine Maschine habe ich nicht. Die Maschine würde mir vielleicht sagen, ob ich wieder ein Taschentuch in der Tasche vergessen habe; jetzt hätte ich ihn gern, diesen Eco-Modus für das Schicksal, bitte, 15 T-Shirts ohne Nachfüllen, und doch liegen die weißen Flocken auf dem Schwarz der Dinge wie leichter Schnee. Ich denke an die drei überreifen Bananen, die man zerdrückt mit Sojamilch und Ahornsirup und alles bei 180 Grad – Umluft, eine Stunde – zu etwas werden lässt, das hält. Auf dieser Insel gibt es Bananen, aber nichts, das hält. Gestern fand ich, zwischen zwei Gedanken, einen Automaten. Er sprach mit österreichischem Akzent. Er spuckte Milchkakao aus und Bolognese, und für einen Moment glaubte ich an Zivilisation. Daneben ein Zigarettenladen ohne Menschen; man konnte dort eine Schweizer Vignette ziehen, aufgeklebt auf eine leere Schachtel, sorgfältig mit Tesafilm. Die Welt ist ein Provisorium, das sich selbst erklärt, wenn man nicht fragt. Ich gehe manchmal an den Rand der Felsen, wo der Wind jedes Feuer sofort ausbläst. Schließe die Augen und träume. Eine Anna, achtzig, pfeift mich an aus einer anderen Stadt, sagt Wachssee, Kinderfinger, Verantwortung, und ich sehe, wie der Zorn in ihrer Stimme zusammenfällt, sobald ich “es tut mir leid” sage. Sie bekreuzigt mich zum heiligen Theodor, und für eine Minute sind wir beide recht und gerechtfertigt. So etwas wollte ich dir gerne erzählen, in einem Café vor einer kleinen italienischen Kirche, wo der Espresso wie schwarzes Gold die Kehle hinunterläuft und Gänsehaut macht. Hier gibt es nur lauwarmes Flusswasser in einer Flasche, die nach Blech schmeckt, und einmal ist sie mir aufgegangen wie eine Bierdose am Stausee im Sauerland. Ich habe Durchfall. Ich schaue und warte auf ein Schiff. Ab zwei Booten ist es eine Regatta, sagte der Skipper am Lago Maggiore, und gewann. Ich stelle mir vor, wie du nickst. Wie du “ja” sagst, ohne zu widersprechen, obwohl du es willst. Im Freibad – das ich mir ebenfalls herbeiträume – gehören Pommes zu Chlor wie Bud Spencer zu Terence Hill, und Popcorn ist hier immer schon abgelaufen. Im Supermarkt meiner Erinnerung legt ein Rentner seine Weinflaschen quer aufs Band, und alles rollt, sanft, hilflos, wie hier auch die Tage rollen. Nachts ist es zu heiß, um sich zuzudecken. Ich habe auch keine. Ich lege mich auf den Sand, wie sehr ich das Einmummeln brauche, um schlafen zu können. Ich rede dann mit dir in unserer Geheimsprache – Stückele Bickele, Bocolo – und es hilft für drei Atemzüge. Manchmal wünsche ich mir, jemand hielte eine Kreditkarte vor eine Tür, und wir dürften eintreten in einen menschenlosen Kiosk, in dem Auswege verkauft werden. Schreib mir zurück, wenn diese Flasche dich findet. Erzähl mir, ob der Rhythmus sich noch ändert, ob man noch nach dem Weg fragt, ob man Karten wieder falten muss und sie Ehen stiften. Oder sag gar nichts. Ich höre dich ja trotzdem, wie in dem Lied Vienne von Barbara: eine Liebe, die man verpasst hat, ein Zug, der schon fort ist, und doch steht man noch da, sehr still, mit einem Koffer aus Luft. Komm her, oder bleib, aber sprich mit mir. Dein Verlorener

Surprise! We know it's been a while but we're back with a special conversation to prepare you for Season 2, which'll be out before you know it. This week, a conversation between Adam and fencing instructor and historian Arik Mendelevitz. Arik recently published "Bolognese Longsword for the Modern Practitioner," a book offering an introduction to the beautiful and oft-forgotten tradition of Bolognese longsword fencing of the 16th century. Adam and Arik talk about the historical context of the system, and go long on one of history's most infamous families: The Borgias.    Arik's website is https://foolofswords.com/ His timeline of the Borgia family is available at https://miro.com/app/board/uXjVLr1V3xc=/ He also has a newsletter you can subscribe to if you're interested in more information about Bolognese longsword, Italian history, or excellent rapier fencing: https://fool-of-swords.beehiiv.com/subscribe If you'd like to join the Four Openings Rapier Tournament Adam and Arik are talking about this October, you can find information at https://centerlineswordschool.com/events/.

Watch the 9malls review of the Mosaic Foods Penne Bolognese and Yellow Dal Curry Taste Test Day 5. Is the Mosaic Foods vegan and vegetarian meal delivery service worth subscribing to? Watch the hands on test to find out. #vegetarian #vegan #mosaicfoods #mealbox #foodboxes Learn More About MosaicFoods Visit: https://mosaic-foods.sjv.io/2aedvQ Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

Wir plaudern heute mit unseren Praktikanten Giada und Bjarne – und es wird richtig unterhaltsam! Zwischen Spaghetti auf Pizza, Bolognese-Gate in Bologna und den besten Gastro-Storys teilen wir nicht nur kulinarische Anekdoten, sondern auch ehrliche Einblicke in den Alltag bei uns im Team. Es geht um erste Livestream-Erfahrungen, Food-Vorlieben, kreative Werbeideen und darum, wie sich Praktikum anfühlen kann wie Zuhause. Ein Talk mit viel Humor, echtem Interesse und ganz viel Hunger!

 Italian for Travelers, Episode 13 - the EATING IN ITALY episode. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. In today's episode, we finally sink our teeth into the first of three episodes devoted to our favorite sport: eating in Italy! Together, we explore the delicious world of Italian cuisine, from kinds of restaurants to the typical courses you'll find on a menu. Elisa also gives us essential words and cultural tips to impress your waiter and enjoy your meals that much more. But to get the most out of Italian for Travelers, head to our website and subscribe to our premium online course. You'll get:A phone-friendly & clickable PDF of all our mini-glossaries ← the perfect travel buddy for Italian learners!Full episodes (we only stream a portion of our conversations!)Dialogue transcriptsListen-and-repeat audio glossaries (no banter, just vocabulary to practice your pronunciation)Practice lessons… and so much more! www.PostcardsFromItalyPodcast.com Live La Dolce Vita glamor... without all the grammar :-)

In dieser Folge von Short Night erfahrt ihr, warum eine Bolognese bei uns fast zur Ehekrise geführt hätte, wie es sich als echtes Testimonial so lebt und weshalb David kaum noch vor die Haustür gehen kann.Außerdem geben wir den Singles unter euch unsere Top 5 Dating-Location-Tipps, damit das nächste Date kein Reinfall wird.Und in den Short News gibt's wieder eine handvoll (un)nützes Wissen, welches ihr auf keinen Fall verpassen solltet.All das – und wie immer vieles mehr – in dieser Folge von Short NightInstagram: @lenameckel / @davidhelmut

50-year-old Simon Vickers was the very definition of a devoted father. He lived in a modest suburban semi just outside of Darlington in County Durham with his long-time partner, Sarah Hall, and their 14-year-old daughter, Scarlett. Friends described him as hands-on, affectionate, and utterly devoted to his only child. So why then, on the evening of July 5th, while Sarah stood at the stove cooking spaghetti Bolognese for her family, did Simon drive a kitchen knife eleven centimetres into Scarlett's chest? Why would a loving father turn into a killer in the blink of an eye? What darkness was simmering beneath the surface of this seemingly ordinary home? In this episode, we peel back the layers of this devastating family tragedy as we attempt to answer these questions. If you would like access to exclusive bonus content and to support us on Patreon, you can find us here: w⁠⁠⁠⁠⁠⁠⁠⁠⁠ww.patreon.com/seeingredpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ Use code 7DC64 for 50% off your first month! Code only valid until 24.06.25. Cancel anytime. If you would like to GIFT a Patreon membership to a special someone, head to www.patreon.com/seeingredpodcast/gift If you would like to buy us a coffee (or wine!), hit the link below: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/seeingredtw⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get your merch here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.seeingredpodcast.co.uk⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music arranged and composed by Holly-Jane Shears - check her work out at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.soundcloud.com/DeadDogInBlackBag⁠⁠⁠⁠⁠⁠⁠⁠⁠ Co-Producer: Ade Parsley Learn more about your ad choices. Visit podcastchoices.com/adchoices

50-year-old Simon Vickers was the very definition of a devoted father. He lived in a modest suburban semi just outside of Darlington in County Durham with his long-time partner, Sarah Hall, and their 14-year-old daughter, Scarlett. Friends described him as hands-on, affectionate, and utterly devoted to his only child. So why then, on the evening of July 5th, while Sarah stood at the stove cooking spaghetti Bolognese for her family, did Simon drive a kitchen knife eleven centimetres into Scarlett's chest? Why would a loving father turn into a killer in the blink of an eye? What darkness was simmering beneath the surface of this seemingly ordinary home? In this episode, we peel back the layers of this devastating family tragedy as we attempt to answer these questions. If you would like access to exclusive bonus content and to support us on Patreon, you can find us here: w⁠⁠⁠⁠⁠⁠⁠⁠⁠ww.patreon.com/seeingredpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠ Use code 7DC64 for 50% off your first month! Code only valid until 24.06.25. Cancel anytime. If you would like to GIFT a Patreon membership to a special someone, head to www.patreon.com/seeingredpodcast/gift If you would like to buy us a coffee (or wine!), hit the link below: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/seeingredtw⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get your merch here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.seeingredpodcast.co.uk⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music arranged and composed by Holly-Jane Shears - check her work out at ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.soundcloud.com/DeadDogInBlackBag⁠⁠⁠⁠⁠⁠⁠⁠⁠ Co-Producer: Ade Parsley Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fun Mum Carrie Pasta à la Bickmore Newsreader’s Water Breaks Jesse’s Nuggets Smartest Thing You Ever Thought Live For Free Rod Stewart & Brian Bickmore Whaddaya Reckon? Coconuts Fridayz Live Tickets!!! Fart In The CarSubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

In deze aflevering duiken Jonas en Jeroen in de wereld van lasagne - het ultieme comfort food dat wereldwijd geliefd is. Ze bespreken waarom dit gelaagde pastagerecht zo populair is, hoe je de perfecte lasagne opbouwt en delen verschillende recepten, van klassieke Bolognese tot regionale Italiaanse varianten en vegetarische opties.De essentie van een geslaagde lasagne: de balans tussen ragù, bechamel en kaas, de keuze tussen verse of gedroogde pasta en de structuur van de verschillende lagen. Leer over de ideale verhoudingen tussen pasta, saus en vulling, en ontdek de kunst van het samenstellen van een lasagne. In het Supplement voor Brigade-leden deelt Jonas zijn ervaring met het maken van een Omakase-diner thuis - een Japanse menu waarbij de chef de gerechten bepaalt. Hoe plan je een uitgebalanceerd menu, welke technieken zijn essentieel en is het haalbaar om op hoog niveau Japanse gerechten te serveren? ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

brianturnershow.com, eastvillageradio.comPROLAPSE - On The Quarter Days - On The Quarter Days (Tapete, 2025)KELAN - MindShaft - Kelan (cs, Bellyache, 2025)SPLIT APEX - Orphée - Split Apex (cs, NL, 2025)THE SHERYL CROW AQUATIC CENTER OPENING PARTYWENDY MIASMA - The Function of Decline - V/A: Welcome 2 Cardboard Club (Cardboard Club, 2024)DEBRIS BARDOT - Demolition  (NL, 2025)MICHAEL YONKERS & GR - Distortion, Blow My Mind! - The High Speed Recording Complex (Opaque Dynamo, 2018)PUÑAL - Cicatrices - Buscando La Muerte (La Vida Es En Mus, 2025)SIX PESTOS - Poppadoms - Never Mind the Bolognese, Here's The Six Pestos (NL, 2024)EPHS - Disco Pope - Frayed Flag (cs, NL, 2024)FAMOUS MAMMALS - Let The Light In / Empty London - Instant Pop Expressionism Now! (Siltbreeze, 2023)JAZZ VOST - Idées Noires - Jazz For Your Soul (cs, NL, 2024)DRU-1 - Maco Queen - Preshuh (Infinite Machine, 2025)REMEMBERING THE SHORT AMERICA'S TOP MODEL RIOT IN NYCSPARKS & JANE WIEDLIN - Cool Places (Live, 1983)ROBERT - Brian - Robert The Record (1986, re: Bunkerpop, 2025)ABE PARTRIDGE -  (You Got To Pray To the Lord) When You See Those Flying Saucers (Soundcloud)HOUND DOG TAYLOR & THE HOUSEROCKERS - Live Ann Arbor, 1974LORETTE VELVETTE - Boys Keep Swinging - 7" (Loverly, 1997)ANNETTE PEACOCK -  Real & Defined Androgens - X Dreams (Aura, 1978)SATOMIMAGAE - Omajinai -Taba (RVNG, 2025)TO LIVE AND SHAVE IN L.A. - The Famous Mad Bronze - The Wigmaker in Eighteenth-Century Williamsburg (2002, re: Palilalia, 2025)LET'S OCCUPY MARSSAINT ABDULLAH / EOMAC - Vulnerable in a Spreadsheet - Of No Fixed Abode (The Trilogy Tapes, 2025)BACKXWASH - 9th Heaven - Only Dust Remains (Ugly Hag, 2025)RANKING DREAD - Bom Dub - Ranking Dread In Dub (Silver Camel, 1982)

I live in the present. If I were to think about the future, I'd be alarmed about the utter demise of journalism and the self-degradation that many U.S. senators are eager to accept and the use of cryptocurrency to enrich the Chief Executive by tech tycoons kicking back 20% of their federal contracts, but instead I spend the day in my laboratory experimenting to design AI software to let me chat with long-deceased relatives such as my great-great-grandfather William Evans Keillor who says, “I don't know if this is heaven — it looks like Nebraska — and immortality is not my cup of tea but I'm getting used to it. No calendars, no clocks. The good news is that death dissolves your marriage so I'm free of Sarah and I've taken up with an angelic slip of a girl named Celeste who flutters about in water-wings and silk undies and instead of beans and bacon we have rigatoni with zucchini, cannellini, salami Bolognese, prosciutto, radicchio, parmigiano, pepperoni primavera, chorizo crostata, guacamole, guanciale Calabrese, pistachio pesto, and Sangiovese. We never had Italian food in Minnesota in 1880.” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit garrisonkeillor.substack.com/subscribe

Dr. Don and Professor Ben talk about the risks reusing pasta water that's been sitting out overnight. Dr. Don - risky ☣️ Professor Ben - risky ☣️ NACCHO Bacillus sp. R2 α-amylase production optimization: Pasta cooking water as medium of amylase production | African Journal of Biotechnology Fatal Family Outbreak of Bacillus cereus-Associated Food Poisoning - PMC Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta - Juneja - 2019 - Journal of Food Science - Wiley Online Library Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species - Akineden - 2015 - Journal of Food Science - Wiley Online Library A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods - ScienceDirect A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories - ScienceDirect The occurrence of Bacillus cereus in fast foods: International Journal of Food Sciences and Nutrition: Vol 49, No 4 Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state - ScienceDirect Microbiological Quality of Filled Pasta in Relation to the Nature of Heat Treatment - ScienceDirect

Zach's Million Dollar Idea returns for 2025 Date Your Driver is given away What's Dom's secret Bolognese recipe? Getting To Know You How quickly does sunburn reset? Make My Day See omnystudio.com/listener for privacy information.

Orthopedic physical therapist Dr. Karen Wu breaks down the moves to make and practices to keep you strong for healthy aging. Also, the inspiring story of one man's journey to sobriety and how discovering a love for fitness turned his life around. Plus, Anna Cathcart joins to discuss coming back for season 2 in the popular show ‘XO, Kitty,' where after a drama filled semester, Kitty is ready for a fresh start. And, chef Elizabeth Heiskell shares a delicious spaghetti Bolognese pie recipe. 

The Austrian School of economics traces its roots to the School of Salamanca in medieval times. The scholastics of Salamanca, in turn, were influenced by the canon jurists from the University of Bologna, demonstrating the rich and historic roots of Austrian economics.Original article: Another Merit of Medieval Bolognese Canons

In today's Only Fans, Meg quizzes the boys on how to make the perfect Bolognese.  take notes if you want to bring some Italian into your own home.

The Salamanca School is known for important contributions to free-market economics and the Austrian School. The Bolognese jurists also made key contributions. Original article: The Bolognese Jurists behind the Proto-Austrians of the Salamanca School

Today, I interview Randall Alifano who grew up in a loud, talkative Italian family where everyone spoke, but no one really listened. Like many of us, Randall often felt unheard and disconnected, surrounded by people but without real understanding. This early experience of being silenced planted the seed for his deep curiosity about human connection and the power of listening.As he grew older, Randall began asking deeper questions, eager to understand the emotions behind people's words. His breakthrough came when he started working with individuals who had experienced profound trauma. He quickly realized that what people needed most wasn't advice or diagnosis, but someone to truly hear them. His ability to listen with full presence became the foundation of his healing work.Randall's approach to listening goes beyond the surface, allowing others to face their fears, feel understood, and reclaim their voice. He now teaches people how to connect with themselves and others through deep, compassionate listening, transforming their relationships and personal growth. His work has helped countless individuals move through their struggles by creating a safe space where they can be fully heard.__________________Randall Alifano, Ph.D., is a clinical psychologist and ordained minister with over 40 years of experience integrating psychology and spirituality into his private practice. He has dedicated his career to listening deeply to the dreams, traumas, and inner struggles of his clients, guiding them toward living in greater alignment with their inner wisdom.His work spans a wide range of experiences, including counseling battered women, running groups for violent men, and designing a domestic violence program. He has also studied and applied various psychological and spiritual methodologies, enriching his holistic approach to healing.In addition to his clinical work, Dr. Alifano has co-led seminars on intuitive listening and apprenticed with renowned figures in Gestalt Therapy and Encounter Groups at Esalen Institute. His teachings emphasize the power of presence, empathy, and curiosity in fostering deep connections with both others and ourselves. Through his guidance, he has witnessed the transformative impact of being truly heard, helping people enhance their relationships and personal growth.Outside his practice, Dr. Alifano enjoys drumming, meditation, and cooking his grandmother's famous Bolognese sauce.__________________Find Randall here:Facebook - https://www.facebook.com/randall.alifanoInstagram - https://www.instagram.com/randallalifano/ Book on Amazon: https://www.amazon.com/Listening-Raw-Coming-Home-Receptivity/dp/B0C7JFWYZCWebsite: https://randallalifanophd.com/book/Support the showI'm Dr. Doreen Downing and I help people find their voice so they can speak without fear. Get the Free 7-Step Guide to Fearless Speaking https://www.doreen7steps.com​.

And suddenly I realized: Up, R, Left, L, B, L, R, Right, Down.Discussed: The weather, Dragon Age: Origins, Castlevania: Dominus Collection, Magic: The Gathering Arena, Are You A Miranda or an "h"?, Fishlike, overnight oats, The Analog Super Nt, A Link to the Past, Fez, talking about games, PS Bot---Find us everywhere: https://intothecast.onlineBuy some NEW merch if you'd like: https://shop.intothecast.onlineJoin the Patreon: https://www.patreon.com/intothecast---Follow Stephen Hilger: https://stephenhilgerart.com/Follow Brendon Bigley: https://threads.net/@brendonbigleyProduced by AJ Fillari: https://bsky.app/profile/ajfillari.bsky.social---Season 7 cover art by Scout Wilkinson: https://scoutwilkinson.myportfolio.com/Theme song by Will LaPorte: https://instagram.com/ghostdownphoto---Timecodes:(00:00) - Intro (00:21) - The weather (01:35) - Dragon Age: Origins | I did it for YOU (39:28) - Castlevania Dominus Collection | A Spooky Szn aperitif (46:12) - Magic: The Gathering Arena | Hi hello thank you for coming (52:46) - Fishlike | The 'e' of games (58:07) - InTea the Yogurt (59:12) - The Analog Super Nt (01:01:45) - FEZ | This is where the 4th dimension overlaps with April 2021 (01:28:19) - Don't be fooled. Look at the runtime. (01:32:51) - Wrapping up ---Thanks to all of our amazing patrons including our Eternal Gratitude members:Zachary DialsIanfaceMcGeeMatt HClayton MChris Yw0nderbradShawn LCody RZach RFederico VLogan HAlan RSlinkmattjanzz DeaconGrokCorey ZDirectional JoySusan HOlivia KDan SIsaac SWill CJim WEvan BDavid Hmin2Aaron GVErik MBrady HJoshua JTony LDanny KSeth MAdam BJustin KAndy HDemoParker EMaxwell LSpiritofthunderJason WJason TCorey TMinnow Eats WhaleCaleb WfingerbellyJesse WMike TCodesWesleyErik BmebezacSergio LninjadeathdogRory BA42PoundMooseAndrewJustin MPeterStellar.BeesBrendan KScott RwreckxNoah OMichael GArcturusChris RhepaheCory FChase ALoveDiesNick QWes KChris MRBMichaela WAdam FScott HAlexander SPTherese KjgprintersJessica BMurrayDavid PJason KBede RKamrin HKyle SPhilip N ★ Support this podcast on Patreon ★

In Hour two, Hoch and Crowder find out in a audio message from Gino Torretta on how to correctly say Bolognese and Crowder's pronunciation of the word spaghetti, the other nominations at the Sports Emmy's and the other categories. Crowder's reaction of Jevon Holland's comments on the Dolphins new Defensive Coordinator Anthony Weaver and swipping Vic Fangio. Hoch & Crowder's reaction of McDonald's charging for free self serving soda refills, and finding out fish oil vitamin is actually bad for you. The Radio Voice of the Florida Panthers Doug Plagens gives his storylines and thoughts for the Panthers vs Rangers series also an injury update, and where does Doug rank Paul Maurice of coaches being approachable, also Doug's reaction of McDonald's charging for refills.