Podcasts about bolognese

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

Intrattenimento e informazione, musica, cultura, i fatti del giorno e la rassegna stampa con i vostri messaggi in diretta: tutto questo è Radio Vaticana con Voi! Anche oggi insieme per iniziare la giornata con numerosi ospiti! Come ogni giorno, protagonisti gli ascoltatori! I temi di oggi intrecciano sport, salute e linguistica. Temi che vedono al centro la persona e i rapporti sociali. Dopo il consueto appuntamento mensile con la Pastorale Familiare della Diocesi di Roma, andremo a Milano, alla scoperta della Basilica di San Babila alla vigilia dell'inizio del tempo della tregua olimpica. Cercheremo poi di capire perché in quasi quarant'anni in Italia l'uso esclusivo o prevalente del dialetto in famiglia si è ridotto di oltre due terzi, come è emerso da un rapporto dell'Istat; le differenze tra i contesti relazionali di prossimità e quelli sociali più ampi. Intervieni in diretta tramite WhatsApp al numero 335 1243 722 Gli ospiti di oggi in ordine di presenza: Giampaolo Mattei, presidente di Athletica Vaticana, in vaggio di ritorno da Milano dove ieri è stata consegnata all'arcivescovo della città, Mario Delpini, la Croce degli Sportivi, che rimmarrà presente presso la Chiesa di San Babila durante tutti i Giochi Olimpici invernali 2026 Giulia Nazzicone, Direttrice dell'unità di Cure Palliative e di supporto presso l'Ospedale San Pitero Fatebenefratelli di Roma, ci aiuta a comprendere al meglio cosa sono le cure palliative, a chi si rivolgono, perché sono il mezzo fondamentale per prendersi cura della persona che soffre di dolore generalizzato, non soltanto dal punto di vista fisico ma anche psicologico ed esistenziale Mario Morcellini, professore emerito di comunicazione e processi cultuali presso la Sapienza Università di Roma. Alla luce del rapporto ISTAT "L'uso della lingua italiana, dei dialetti e delle lingue straniere - Anno 2024" che evidenzia una crescente diffusione della lingua italiana a scapito dell'uso dei dialetti e di un progressivo ampliamento della circolazione delle lingue straniere, Morcellini offre una riflessione sui fenomeni sociali e comunicativi che sottendono ai dati emersi dal report Roberto Serra, noto anche come "Bertéin", uno degli studiosi e divulgatori di dialetti del Bolognese più noti. Ha tradotto in dialetto bolognese per la Giornata nazionale del dialetto e delle lingue locali il numero di Topolino 3360 Alessandra Primiterra, su Instagram rende note espressioni dialettali abruzzesi che stanno scomparendo, traducendole in inglese come fossero quadri. Nel nome d'arte "gen.ziana" c'è un riferimento alla generazione z (gen z), quella dei ragazzi nati tra il 1997 e il 2012, ai quali si rivolge in particolare In conduzione: Silvia Giovanrosa e Francesco De Remigis Tecnici del suono: Bruno Orti, Alberto Giovannetti Hanno collaborato i colleghi: Marco Guerra, Marie-José Muando, Valerio Palombaro, Marina Tomarro

 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

Questa volta andiamo in Emilia Romagna, a Bologna, per un viaggio nel tempo con la Lasagna alla Bolognese.Non parliamo solo di strati di pasta e ragù. Parliamo di storia. Sapevi che un antenato della lasagna esisteva già nel Medioevo?Scopri come è nata la ricetta che unisce ragù, besciamella e sfoglia verde. Un piatto che nasconde secoli di evoluzione.Ascolta la nuova puntata per conoscere la vera storia e la ricetta della Regina della cucina emiliana.

Sir Denis Mahon, uno dei più importanti storici dell'arte europea che ha lavorato a Bologna per quasi mezzo secolo, ha pronunciato la sua lectio magistralis l'8 novembre 2002 nell'Aula Absidale di Santa Lucia in occasione del conferimento della Laurea honoris causa in Discipline dell'arte, musica e spettacolo dell'Università di Bologna.

W kolejnym odcinku podcastu „Tak smakuje świat” Karol Okrasa przenosi nas do Włoch – ojczyzny makaronu. Jego gościem jest Mattia Centini, kucharz i pasjonat włoskiej tradycji, który opowiada o tym, dlaczego spaghetti bolognese to tylko mit, jak powstaje prawdziwe ciasto makaronowe i dlaczego każdy kształt makaronu ma swoje przeznaczenie. Razem odkrywają sekrety carbonary, zdradzają najprostsze przepisy i dzielą się historiami o tym, jak makaron towarzyszy Włochom od dzieciństwa po rodzinne biesiady. Dowiesz się też, z czym łączyć makaron, czego nie zamawiać we włoskiej restauracji i jakie zwyczaje kulinarne warto poznać, by poczuć się jak prawdziwy Włoch.Posłuchaj tej rozmowy i odkryj, jak smakuje włoska kuchnia – pełna pasji, prostoty i radości z jedzenia.

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.

Basel gilt längst nicht nur als Stadt der Museen und der Art Basel, sondern auch als pulsierender Hotspot für zeitgenössische Galeriekultur. In dieser Folge sprechen Selma und Sophie mit Katharina Hajek, Direktorin der Contemporary Fine Arts Basel, über die Energie und Bedeutung dieser Szene – offen, direkt und mit vielen persönlichen Einblicken. Gemeinsam werfen sie einen Blick hinter die Kulissen der Basler Galerien, diskutieren, wie Hemmschwellen abgebaut werden können, und erzählen, warum Galerien weit mehr sind als Orte zum Betrachten von Kunst. Ob bei Contemporary Fine Arts, von Bartha, Hauser & Wirth oder der Galerie Mueller – überall entsteht ein lebendiger Dialog zwischen Künstler*innen, Publikum und der Stadt. Eine Einladung, die Türen zu öffnen, einzutreten und Basels vielfältige Galerienlandschaft neu zu entdecken. Das und noch viel mehr erfährst du in dieser Folge: • Wie wird aus einem spontanen Gespräch über Trash-Literatur bei einem Glas Wein im Grand Hotel Les Trois Rois plötzlich eine neue Ausstellung? • Wie entstehen neue Ideen, wenn Künstler*innen nicht nach Hause fliegen, sondern einfach in Basel bleiben? • Wie können Galerien heute zu Orten werden, die Hemmschwellen abbauen, Nähe schaffen und Kultur erlebbar machen? • Welche Rolle spielt Bolognese dabei, Kunst zugänglicher zu machen? Shownotes: - Contemporary Fine Arts Basel: https://cfa-gallery.com/basel/ - von Bartha: https://www.vonbartha.com/ - Hauser & Wirth: https://www.hauserwirth.com/ - Galerie Mueller: https://www.galeriemueller.com/ - Alle Infos und Fotos unter https://www.basel.com/podcast - Produktion: Tonton GmbH

Unfortunately I missed the opportunity to interrogate Simon on him putting a shot of coffee into his BOLOGNESE - please feel free to email your horror reaction to foodfixemail@gmail.com SIMON'S SUPER STEAK COFFEE RUB1-2 tbs finely ground coffee1 tbs brown sugar1tsp smoked paprika1 tsp saltCombine the ingredients - it's ready for a couple of big steaks.TO COOK:Remember to dry off your steak before you do anything!Then rub in the smoky coffee rub!Fry HOT and (pretty) quick - depending on the cut of meat, roughly 2 mins per side on either an oiled pan or with a bit of oil drizzled over the steak prior to cooking.Allow to rest and serve!PS. 수박 겉 핥기 [subak geot hal-kki] 수박 [subak]= watermelon겉 [geot] = outside핥다 [haltta] = to lickLiteral translation: "licking the outside of a watermelon"Source: Talk To Me in Korean Hosted on Acast. See acast.com/privacy for more information.

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.

Text Christa!Get ready to fire up your culinary curiosity because the latest episode of Culinarily Yours' Cooking Like a Pro podcast just went live! This week, Chef Cal and Christa DeMercurio (aka Mrs. Chef!) serve up a flavorful chat all about chicken piccata, mastering pan sauces, getting creative with leftovers, and making cooking a true family affair.Here's what you'll learn when you tune in:5 Keys to Level Up Your Cooking:Pan Sauce 101Discover how to capture every bit of flavor with deglazing and learn the basics of making a killer pan sauce (spoiler: stop washing away those tasty brown bits at the bottom of the pan!).Chicken Piccata, Step by StepFind out how to make perfectly juicy, evenly cooked chicken piccata—plus simple tips for thickening and finishing your sauce just right.Intuitive & Mystery Box CookingLearn how to trust your palate, freestyle with leftovers (hello, spaghetti Bolognese remix), and get creative without a recipe using “intuitive cooking” tricks.Family Cooking ProjectsBread, homemade ice cream, pasta, pickles, butter—Christa and Chef Cal share activities that get the whole family involved (and happy to taste test!).Dense Bean Salads Dive into the viral “dense bean salad craze” and how to whip up healthy, protein-packed salads that last all week… with a quick work-friendly lunch you'll want to try.Let's Connect! I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way. So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking. I'm here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration. P.S. I still reference cookbooks and internet recipes too! ❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef) Email: christa@culinarilyyours.net Website Text Me! Leave a Voicemail

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

Tinned Chilli In Your Bunker Midnight Snacks What’re Ya Eating In Bed? We Snooze, You Lose Bickmore’s Bits Charles Leclerc Pisses Quick (Says Producer Sammy) Who Did You Pee Next To? GUEST: Brett Blake - The Roast Of Carrie Bickmore Benson Boone Isn’t Relying On Sexy More Stealing From CelebritiesSubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

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. 

Fluent Fiction - Italian: Blooming Love: A Winter's Tale of Flowers and Courage Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-01-17-23-34-01-it Story Transcript:It: Il Petalo Fiorito era un piccolo angolo di paradiso in mezzo al freddo inverno bolognese.En: Il Petalo Fiorito was a little corner of paradise in the middle of the cold Bolognese winter.It: Il negozio traboccava di colori vivaci e profumi che avvolgevano i passanti, invitandoli a entrare.En: The shop overflowed with vibrant colors and fragrances that enveloped passersby, inviting them to enter.It: Luca spinse la porta, il campanello tintinnò dolcemente.En: Luca pushed the door open, and the bell jingled softly.It: Si sentiva al sicuro in mezzo a quei fiori e foglie, ma il suo cuore batteva forte.En: He felt safe amidst those flowers and leaves, but his heart was pounding.It: Era lì per trovare un bouquet speciale, uno che parlasse più delle sue parole.En: He was there to find a special bouquet, one that would speak more than his words.It: Giulia, la proprietaria, lo salutò calorosamente.En: Giulia, the owner, greeted him warmly.It: "Ciao, Luca!En: "Hi, Luca!It: Come posso aiutarti oggi?"En: How can I help you today?"It: chiese, con un sorriso furbo.En: she asked with a sly smile.It: Lei conosceva bene le storie d'amore e intuiva il motivo della visita del giovane.En: She knew well the stories of love and sensed the reason for the young man's visit.It: Luca esitò, giocando nervosamente con la sua sciarpa.En: Luca hesitated, nervously playing with his scarf.It: "V-Vorrei un bouquet per una persona speciale," confessò timidamente.En: "I-I would like a bouquet for a special person," he confessed timidly.It: Giulia annuì, gli occhi che brillavano di saggezza.En: Giulia nodded, her eyes shining with wisdom.It: "Dimmi di più," lo incoraggiò.En: "Tell me more," she encouraged him.It: Luca spiegò di Sofia, la sua amica da tanto tempo, e di come sperava di dirle qualcosa di importante.En: Luca explained about Sofia, his friend for a long time, and how he hoped to tell her something important.It: Ma le parole gli sfuggivano sempre.En: But the words always escaped him.It: "Non so quali fiori scegliere," ammise.En: "I don't know which flowers to choose," he admitted.It: "Voglio che capisca cosa provo."En: "I want her to understand how I feel."It: Giulia lo guidò tra i fiori, indicando le varie varietà.En: Giulia guided him among the flowers, pointing out the various varieties.It: "Ci sono le rose rosse, per l'amore vero," disse, accarezzando delicatamente i petali.En: "There are red roses, for true love," she said, gently caressing the petals.It: "I gigli bianchi parlano di purezza e sincerità."En: "White lilies speak of purity and sincerity."It: Ma Luca ancora non era sicuro.En: But Luca was still unsure.It: Poi, Giulia si fermò davanti a un mazzo di margherite e tulipani.En: Then, Giulia stopped in front of a bunch of daisies and tulips.It: "Misceliamo le margherite per l'onestà e i tulipani rossi per la dichiarazione d'amore," suggerì.En: "Let's mix daisies for honesty and red tulips for a declaration of love," she suggested.It: Luca annuì, sentendo che era la scelta giusta.En: Luca nodded, feeling it was the right choice.It: Col bouquet preparato, Luca ringraziò Giulia e si diresse verso casa di Sofia.En: With the bouquet prepared, Luca thanked Giulia and headed towards Sofia's house.It: Il tragitto sembrava infinito, ma il profumo dei fiori gli dava coraggio.En: The journey seemed endless, but the scent of the flowers gave him courage.It: Arrivato alla porta di Sofia, il cuore sembrava scoppiare.En: Arriving at Sofia's door, his heart felt like it would burst.It: "Sofia," disse, porgendole il bouquet.En: "Sofia," he said, handing her the bouquet.It: Non disse altro, ma il suo sguardo parlava.En: He said nothing else, but his gaze spoke volumes.It: Sofia guardò i fiori, lesse tra le righe del silenzio di Luca, capì.En: Sofia looked at the flowers, read between the lines of Luca's silence, and understood.It: I suoi occhi si illuminarono di gioia e sorpresa.En: Her eyes lit up with joy and surprise.It: Si avvicinò a Luca e sussurrò dolcemente: "Anche io ho sempre sperato che tu sentissi così."En: She approached Luca and whispered softly, "I have always hoped you felt this way too."It: Quel momento cambiò Luca.En: That moment changed Luca.It: Scoprì il potere della vulnerabilità.En: He discovered the power of vulnerability.It: Capì che il cuore, se aperto, può esprimere più di quanto le parole possano mai dire.En: He understood that the heart, if open, can express more than words can ever say.It: E sotto il cielo grigio dell'inverno, scoprì che l'amore può sbocciare come un fiore, con coraggio e sincerità.En: And under the gray winter sky, he discovered that love can bloom like a flower, with courage and sincerity. Vocabulary Words:the corner: l'angolothe winter: l'invernothe shop: il negoziooverflowed: traboccavathe fragrances: i profumiamidst: in mezzo athe leaves: le fogliepounding: battevathe bouquet: il bouquetgreeted: salutòsly: furbothe scarf: la sciarpahesitated: esitònodded: annuìshining: brillavanoescaped: sfuggivanoguided: guidòvarious: variecaressing: accarezzandothe lilies: i giglisincerity: sinceritàthe daisies: le margheritesuggested: suggerìprepared: preparatoendless: infinitoburst: scoppiarevolumes: volumiwhispered: sussurròvulnerability: vulnerabilitàbloom: sbocciare

On the 104th episode of What is a Good Life? podcast, I am delighted to introduce our guest, Karen (Kaz) Maurice-O'Leary. Kaz is a highly awarded brand storyteller and wellbeing leadership speaker, recognised for promoting human-first environments and their impact on innovation. A New Zealander living in California, she has had an international career in advertising and creative technology with major brands and Fortune 500 companies.Her roles have included Creative Product Lead at Meta LA, Creative Director at TBWA and a co-founder of a successful agency that was acquired. A pivotal moment was inspired by almost, unknowingly missing the last meal of her husband's homemade Bolognese, leading her to create The Bolognese Philosophy, a workplace wellbeing initiative.In this incredibly life-affirming conversation, Kaz shares her journey of processing the grief following her husband's death. She reflects on her realisations from almost missing their last meal together, to the significance of recognising the small moments, being present, and appreciating the privilege of intimately knowing those in our lives. Kaz underscores the importance of embracing life's fragility, not taking anything for granted, and how whole life can feel when we can hold both its beauty and grief simultaneously.This conversation felt like a profound gift, and I believe it will leave you with a deeper awareness of life's uncertainties, along with an invitation to focus on what is here, right now.For further content and information check out the following:- Kaz's company: https://bolognesephilosophy.com/ - Kaz's LinkedIn: https://www.linkedin.com/in/karenmauriceoleary/- For the What is a Good Life? podcast's YouTube page: https://www.youtube.com/@whatisagoodlife/videos- My newsletter: https://www.whatisagood.life/- My LinkedIn: https://www.linkedin.com/in/mark-mccartney-14b0161b4/- The Silent Conversations: https://www.whatisagood.life/p/the-silent-conversationsContact me at mark@whatisagood.life if you'd like to explore your own lines of self-inquiry through 1-on-1 coaching, take part in my 5-week Silent Conversation group courses, discuss experiences I create to stimulate greater trust, communication, and connection, amongst your leadership teams, or you simply want to get in touch.00:00 Introduction03:00 What do we attach our self worth to?06:20 The sense burnout is coming09:15 How has poor well-being become normal?14:19 Identifying too much with our jobs18:00 Engaging with grief21:36 Almost missing the last meal25:40 Recognising the small moments31:00 The privilege of intimately knowing33:40 The feeling of connection from beyond 40:30 Sharing stories, grief, and connection45:30 The processing of grief51:30 Holding beauty, grief, and the whole56:00 Assuming things last forever1:00:40 What is a good life for Kaz?

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.

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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

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.

Infinity Sports Radio Network's Zach Gelb joins the show and previews Game 1 of the Rangers/Panthers series and who has the advantage and his prediction of who wins the series and Zach's fandom for the New York Rangers. Hoch has trouble sending a audio message to Gino Torretta for the pronunciation of Bolognese, if Crowder is going to need a body guard going to Game 5, Pacers vs Celtics Game 1 recap, tonight's Game 1 between the Mavericks vs Grizzlies, Gelb also gives his prediction on who will win the Panthers/Rangers series.