Podcasts about Boursin

Send us a textWelcome back to the Coven of Awesomeness Podcast! The festive season is an excuse to eat delicious foods, and we have not been slacking in that department! Renee has made a delicious chicken and bacon pasta, and Louise's family have been gorging on Boursin cheese.We're starting the year off with a silly one - we're talking about memes! As a self-professed Meme Queen, Louise shares why memes bring her so much joy.We finish, as always, with awesomeness. Louise has been using her social media break to read more books, and Renee has been enjoying the new season of Only Murders in the Building.For complete show notes and links, go to awesomeon20.com/episode188Follow Renee on Instagram: https://www.instagram.com/Renee_awesomeon20/Follow Louise on Instagram: https://www.instagram.com/Louise_awesomeon20/Support the showIf you're able, give this podcast your support by joining the International Coven of Awesomeness on Patreon so we can keep sharing witchy content for that's free for all.Get your free ebook How to Work with the Moon to Get Things Done.Check out the latest workshop offerings from the STC Witchcraft Academy for both online workshops and in-person circles in the Glasgow, Scotland area.Find all your favorite recipes and witch tips at Awesome on 20 Kitchen Magick.Book a tarot reading with Renee at Sagittarian Tarot & Coaching. Join the Moon Magic Membership coven to receiving ongoing support in your witchcraft journey. Join our Coven of Awesomeness Facebook group open to everyone.

Le groupe fromager Bel, producteur des marques emblématiques Kiri, Boursin et La Vache qui rit, a annoncé son intention d'abandonner les emballages en aluminium pour ses produits phares. Cette décision s'inscrit dans une démarche écologique visant à réduire l'empreinte environnementale de l'entreprise. Motivations environnementales L'aluminium, bien que léger et résistant, présente des défis en matière de recyclage et de production. Sa fabrication est énergivore et génère des émissions de CO₂ significatives. En optant pour des emballages en papier recyclé et recyclable, Bel cherche à diminuer son impact écologique et à répondre aux attentes croissantes des consommateurs en matière de durabilité. Conformité aux réglementations La législation française impose aux entreprises du secteur alimentaire d'éliminer les emballages non recyclables d'ici 2030. En anticipant cette échéance, Bel démontre son engagement à respecter les normes environnementales et à se positionner en leader de l'innovation durable dans l'industrie fromagère. Investissements et innovations Pour concrétiser cette transition, Bel investit plusieurs dizaines de millions d'euros dans le développement de nouveaux emballages et l'adaptation de ses lignes de production. Après quatre ans de recherche, un emballage en papier pour le fromage Kiri sera testé dès 2025. Selon la directrice générale de Bel, Cécile Beliot, ce nouveau packaging, recyclable et biodégradable, pourrait être déployé à travers le monde dès 2026. Réactions des consommateurs La transition vers des emballages en papier représente un changement notable pour les consommateurs habitués aux emballages en aluminium. Bel prévoit de mener des tests consommateurs pour évaluer l'acceptation de ces nouveaux emballages et ajuster sa stratégie en conséquence. L'objectif est de maintenir la qualité et la praticité des produits tout en adoptant des solutions plus respectueuses de l'environnement. Conclusion En abandonnant les emballages en aluminium au profit de matériaux recyclables, Bel s'engage dans une démarche proactive de responsabilité environnementale. Cette initiative reflète une volonté d'aligner ses pratiques sur les exigences réglementaires et les attentes des consommateurs, tout en contribuant à la préservation de l'environnement. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Épisode 1219 : Ce matin nous partons en goguette dans un monde créatif et captivant , un univers roiste peuplé de créatures intentionistes avec un fort pouvoir d'achat. Il n'est nulle question du centre commercial Part Dieu à l'approche des fêtes de Noël mais bien de PINTERESTPinterest c'est la vraie plateforme du social shoppingTaux de conversion élevé : Les utilisateurs sont 7 fois plus susceptibles d'acheter un produit qu'ils ont sauvegardé sur Pinterest (Pinterest Shares Report).Un public prêt à acheter : 63 % des utilisateurs hebdomadaires de la Gen Z sur Pinterest sont « toujours en train de faire du shopping » (Pinterest Shares Report)._Pinterest c'est un gros pourvoyeur de traffic webPinterest offre un potentiel significatif pour générer du trafic qualifié vers votre site web. La clé du succès réside dans la création de belles épingles, l'optimisation SEO de ces dernières, et l'analyse constante de leurs performances pour affiner votre stratégie. La marque Sézane drive 2X plus de trafic via Pinterest que via Instagram.—Pinterest permet d'accéder à des segments clésDécideurs et acheteurs : Plus de la moitié des mères américaines utilisent Pinterest, ce qui offre une opportunité d'influencer les décisions d'achat pour d'autres publics (comme la Gen Z) (Pinterest Shares Report…).Génération Z : En 2024, plus de 40 % de l'audience de la plateforme est issue de la génération Z.—Pinterest c'est une plateforme positive et inspirante.Donc c'est BrandsafeContrairement à d'autres réseaux sociaux, Pinterest est perçu comme un espace positif où 78 % des utilisateurs déclarent se sentir mieux après son utilisation. Cette atmosphère encourage une exploration authentique des marques et produits (Pinterest Shares Report…).—Pinterest c'est aussi la puissance des recherches visuelles (SEO visuel), une opportunité pour certaines marquesLes recherches basées sur des mots-clés visuels favorisent la découverte organique. Les marques peuvent apparaître directement dans les résultats en optimisant les descriptions et les visuels de leurs épingles (Pinterest Shares Report…).Sur Pinterest les contenus ont une durée de vie longueSur Instagram, la durée de vie moyenne d'un post est de 21 minutes. XC'e court et c'est bien souvent le cas sur la plus partie des plateformes social.Sauf sur Pinterest.Selon Statista, Pinterest est la plateforme proposant la plus longue durée de vie pour un post. Une épingle aurait une durée de vie moyenne de votre 4 mois. Certaines continuent à sur performer dans la plateforme plusieurs années après leur publication.Un bon exemple avec la marque Boursin.Boursin, 23k abonnés, plus de 10M de vues par moisRetrouvez toutes les notes de l'épisode sur www.lesuperdaily.com ! . . . Le Super Daily est le podcast quotidien sur les réseaux sociaux. Il est fabriqué avec une pluie d'amour par les équipes de Supernatifs. Nous sommes une agence social media basée à Lyon : https://supernatifs.com. Ensemble, nous aidons les entreprises à créer des relations durables et rentables avec leurs audiences. Ensemble, nous inventons, produisons et diffusons des contenus qui engagent vos collaborateurs, vos prospects et vos consommateurs. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Jackie is ready to abandon her family, has a deeply bizarre foot massage and recaps housewives, the "Wicked" premiere, Boursin cheese recipes and toxic mom culture on Tik Tok. Thanks for supporting my sponsors! This show is sponsored by BetterHelp: Visit www.BetterHelp.com/BITCHBIBLE today to get 10% off your first month GDEFY: Bible www.gdefy.com Go to and use code BIBLE for both the code AND password for 6 bottles of wine for JUST $39.99 with shipping included Squarespace: Go to to save 10% off your first purchase of a website or domain www.sundaysfordogs.com/BIBLE

Being a mom is a kick you while you're down kind of industry and if it throws you into your ugly era, getting out just isn't free. On this episode of the Carpool podcast Kelly and Lizz share their recent relatable mom experiences and a review of the third annual Car Mom Auto Show.  The gals extend a huge thank you to everyone who made the drive and flew during the Microsoft outages. The third Auto Show was truly the best and Kelly and Lizz loved meeting their fans—from moms to young listeners. The VIP night vibes were on point, the extended hours were awesome, and Capital One's giant car seat was a hit.  Kelly deems the Belle of the Ball and most talked about car the BMW X7 or Kia Carnival. For the next show, Kelly will be hiring staff — a need she underestimated this time— and more carefully curating the kid's movie characters that attend. Kelly escaped her ugly era with a new lipstick duo from Ulta while Lizz feels like she needed a full montage movie makeover to get out of her funk for a few days.  If you're tired of playing a bad game of Mad Gab to find doctors that accept your insurance, check out Zocdoc. You'll never need to settle or struggle while looking for a doctor again. On Zocdoc, you can find and book tens of thousands of top tier doctors all with verified patient reviews. Search and compare highly rated in-network doctors near you and instantly book appointments with them online from the Zocdoc app. → Visit zocdoc.com/carpool and download the Zocdoc app for free.  A Mom of one driving a (paid for) 2018 Toyota Four Runner is feeling the pressure to drive a bigger car when her second kiddo arrives. Kelly re-shares her Mom-Car hot take: the car you have is the best mom car when you're just starting a family. Any car fits two kids and unless you have other unique needs you probably don't need to go car shopping yet.  In industry news, the new Honda Odyssey is incredibly underwhelming and Kelly is ready to see a hybrid option. Both gals are on the edge of their seats for the '25 Expedition. Kelly's sassy pasta is today's ditch the drive-through. Grab a little olive oil, Boursin cheese, and cream if you have it and treat the cheese like the 'butter' on your noodles. Kelly added sweet potatoes, peas, and rotisseries chicken to her dish and served plain (actually) buttered noodles with peas and meatballs on the side to her kiddos.  → To share your ditch the drive-through recipe with us, call (959) CAR-POOL and leave us a message! → Write in your advice questions! Send Kelly and Lizz an email to get your question featured on the show at hello@thecarmomofficial.com  Follow the Carpool Podcast on IG Follow the Carpool Podcast on YouTube Join The Car Mom Crew Facebook Group! Follow Kelly on IG Follow Lizz on IG Follow the Truck Dad on IG Visit thecarmomofficial.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Na última quinta-feira (11), uma queijaria de Domingos Martins, na região das Montanhas Capixabas, conquistou medalhas de ouro, prata e bronze no VII Prêmio Queijo Brasil, realizado na cidade de Blumenau, em Santa Catarina. Além das comendas, a queijaria conquistou o título de melhor queijaria do Espírito Santo, após avaliação dos jurados. Durante a premiação, 1.542 queijos de 20 Estados foram avaliados. A produtora capixaba teve quatro queijos reconhecidos no pódio. O "Boursin de Alecrim" levou ouro e o "Délicat", um queijo tipo meia cura, ganhou prata. Os queijos finos "Boursin de Zaatar" e "Boursin de Gengibre" conquistaram medalhas de bronze. Em entrevista à CBN Vitória, o jornalista e produtor de queijos, Sebastião Barbosa, traz detalhes da produção capixaba e conta o que levou seus queijos a conquistarem o paladar dos jurados. Ouça a conversa completa!

Au micro d'On The Way cette semaine : Sylvie Borias, directrice de l'Engagement & de la RSE au sein du Groupe Bel. Peut-être que le nom du Groupe Bel ne vous évoque rien ? Mais si on vous dit Vache Qui Rit, Boursin, Babybel ou encore Pom'Potes, cela vous parle plus, n'est-ce pas ? Eh bien, ce sont toutes des marques de ce groupe familial fort de 150 ans d'existence. Le saviez-vous ?Aujourd'hui, le secteur de l'agroalimentaire est responsable d'un tiers des émissions de gaz à effet de serre à l'échelle mondiale.Dans ce contexte, le groupe Bel s'est engagé depuis de nombreuses années pour développer l'accès à une alimentation plus saine et plus durable pour tous. Au menu de ce récit captivant :Le parcours et le déclic écologique de SylvieLa révolution durable en marche au Groupe Bel depuis plusieurs années : portions anti-gaspi, alternatives végétales, juste rémunération des producteurs…Des conseils applicables dès maintenant et facilement pour une alimentation plus saine et plus responsable Des portions justes et des alternatives végétales pour une planète préservéeL'engagement du Groupe Bel pour un secteur alimentaire plus durable et plus sain se décline à travers de nombreuses initiatives concrètesPrivilégier les portions individuelles pour limiter les surplus et éviter qu'ils ne finissent à la poubelle. L'objectif est de proposer des produits dont les quantités sont adaptées nutritionnellement aux besoins réels des consommateurs, qui respectent l'environnement et qui restent accessibles au plus grand nombreSoutenir le développement de pratiques agricoles plus durablesDévelopper des alternatives végétales gourmandes et innovantes Un rayonnement qui dépasse les frontièresLes initiatives du Groupe Bel ne se limitent pas aux frontières françaises. Le groupe déploie ses actions à l'échelle européenne et mondiale, contribuant ainsi à un impact international de ses actions d'engagement.  Alors n'attendez plus, écoutez l'épisode d'On The Way avec Sylvie Borias sur toutes vos plateformes d'écoute préférées. Tous les autres épisodes sont également à découvrir juste ici. Bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Josh is Back on the AT podcast!  Josh and Dad are doing Paso Robles' wines.  For Dad's wine he is doing Tooth & Nail's Destina Carbonic Grenache since he couldn't the Union Sacre's Chipie Carbonic Sangiovese that Josh brought.  For their food Dad brings a roasted chicken, and Prosciutto wrapped around mozzarella cheese. Josh has roasted chicken with pan gravy, parmesan and prosciutto.They have red wines as well. Josh has Hubba, Mushroomhead wine, and Dad brings Harvey and Harriet red blend.  Dad brings a second plate consisting of the Gene's famous beef tenderloin, British hard white cheddar cheese, Boursin goat cheese and crackers.They have a great time together drinking these Paso wines and eating their food.  Josh tells stories about his and Jeff Ford's trip and wine tasting to the Paso Robles wine region.    

Fluent Fiction - French: Cheese Mysteria: A Parisian Gastronomic Experience Find the full episode transcript, vocabulary words, and more:fluentfiction.org/cheese-mysteria-a-parisian-gastronomic-experience Story Transcript:Fr: Un matin lumineux à Paris, Sophie, Antoine et Camille se préparent pour une grand journée dans leur restaurant chic, "Le Fromage Exquis".En: On a bright morning in Paris, Sophie, Antoine, and Camille are getting ready for a big day at their chic restaurant, "Le Fromage Exquis".Fr: Sophie est la chef, connue pour ses plats innovants.En: Sophie is the chef, known for her innovative dishes.Fr: Antoine est le sommelier charismatique.En: Antoine is the charismatic sommelier.Fr: Camille dirige le service.En: Camille runs the service.Fr: Ensemble, ils sont une équipe incroyable.En: Together, they are an incredible team.Fr: C'est dans leur restaurant, entre le bruit et l'odeur du pain frais, du vin pétillant et des fromages maturés, qu'ils aiment le mieux passer leur temps.En: It is in their restaurant, amidst the noise and smell of fresh bread, sparkling wine, and matured cheeses, that they most enjoy spending their time.Fr: Un jour, Sophie a une idée amusante.En: One day, Sophie has a fun idea.Fr: "Et si, ce soir, nous mixions les noms des fromages lors de la commande?En: "What if, tonight, we mix up the names of the cheeses when taking orders?Fr: Ce serait comme une belle surprise pour nos clients!En: It would be like a nice surprise for our customers!"Fr: ", dit-elle en souriant.En: she says with a smile.Fr: Antoine se moque et Camille cligne et hoche la tête.En: Antoine teases, and Camille nods and smiles.Fr: Le plan est en marche.En: The plan is set in motion.Fr: Ce soir-là, les clients s'installent dans le restaurant, émerveillés par le décor luxueux.En: That evening, customers settle into the restaurant, amazed by the luxurious decor.Fr: Les bougies brillent sur les tables en chêne, le cristal étincelle sous les lumières.En: Candles glow on oak tables, crystal sparkles under the lights.Fr: La Tour Eiffel scintille au loin par les larges fenêtres.En: The Eiffel Tower twinkles in the distance through the large windows.Fr: C'était une soirée belle et vivante à Paris.En: It was a beautiful and lively evening in Paris.Fr: Un monsieur bien habillé commande une assiette de Roquefort.En: A well-dressed gentleman orders a plate of Roquefort.Fr: Mais Antoine, avec un clin d'œil à Sophie et Camille, lui sert un échantillon de Boursin.En: But Antoine, winking at Sophie and Camille, serves him a sample of Boursin instead.Fr: Une dame élégante demande du Camembert, et à la place, on lui sert du bleu d'Auvergne.En: An elegant lady asks for Camembert, and instead, she is served Bleu d'Auvergne.Fr: Les clients commencent à remarquer ce petit jeu drôle et curieux, mais aucune plainte n'est déposée.En: The customers begin to notice this funny and curious little game, but no complaints are made.Fr: Puis vient une grande surprise.En: Then comes a big surprise.Fr: Un critique gastronomique réputé, Monsieur Le Gourmet, s'assoit à la table la plus en vue.En: A renowned gastronomic critic, Monsieur Le Gourmet, sits at the most prominent table.Fr: L'aura du restaurant change soudainement.En: The restaurant's ambiance suddenly changes.Fr: Sophie, Antoine et Camille sentent la pression.En: Sophie, Antoine, and Camille feel the pressure.Fr: Doivent-ils continuer leur jeu?En: Should they continue their game?Fr: Ils décident de prendre le risque.En: They decide to take the risk.Fr: Monsieur Le Gourmet commande du Brie, Antoine s'approche avec une assiette de Roquefort.En: Monsieur Le Gourmet orders Brie, and Antoine approaches with a plate of Roquefort.Fr: Monsieur Le Gourmet le goûte.En: Monsieur Le Gourmet tastes it.Fr: Il arque les sourcils, semble confus un moment, mais il sourit ensuite.En: He raises his eyebrows, appears confused for a moment, but then smiles.Fr: Au moment de l'addition, Antoine s'approche de Monsieur Le Gourmet.En: As the check comes, Antoine approaches Monsieur Le Gourmet.Fr: "Comment avez-vous trouvé notre petit jeu des fromages?En: "How did you find our little cheese game?"Fr: ", demande-t-il.En: he asks.Fr: Monsieur Le Gourmet rit et répond: "C'était en effet une surprise.En: Monsieur Le Gourmet laughs and replies, "It was indeed a surprise...Fr: Mais une surprise agréable !En: But a pleasant one!"Fr: "La nuit se termine par le succès du petit jeu de Sophie.En: The night ends with the success of Sophie's little game.Fr: Les clients rient et applaudissent.En: The customers laugh and applaud.Fr: Paris sourit avec eux.En: Paris smiles along with them.Fr: Le jour d'après, la critique de Monsieur Le Gourmet paraît dans le journal.En: The next day, Monsieur Le Gourmet's review appears in the newspaper.Fr: "Une soirée délicieusement déroutante au Fromage Exquis!En: "A delightfully puzzling evening at Le Fromage Exquis!"Fr: ", titrait l'article.En: the headline read.Fr: Et voilà comment une soirée ordinaire à Paris est devenue une soirée mémorable pour Sophie, Antoine et Camille.En: And that's how an ordinary evening in Paris became a memorable one for Sophie, Antoine, and Camille.Fr: Ils ont risqué leur réputation, mais leur esprit d'amusement et d'aventure l'a finalement améliorée.En: They risked their reputation, but their spirit of fun and adventure ultimately enhanced it.Fr: Leur restaurant chic est maintenant encore plus populaire.En: Their chic restaurant is now even more popular.Fr: Et ils sont restés animés par le même amour pour le fromage, les surprises et les rires partagés.En: And they remain fueled by the same love for cheese, surprises, and shared laughter. Vocabulary Words:morning: matinParis: ParisSophie: SophieAntoine: AntoineCamille: Camillerestaurant: restaurantLe Fromage Exquis: Le Fromage Exquischef: chefsommelier: sommelierservice: serviceteam: équipenoise: bruitsmell: odeurfresh bread: pain fraissparkling wine: vin pétillantcheeses: fromagesinnovative: innovantsdishes: platscharismatic: charismatiqueluxurious: luxueuxdecor: décorCandles: bougiesoak tables: tables en chênecrystal: cristalEiffel Tower: Tour Eiffeltwinkles: scintillegentleman: monsieurlady: damecustomers: clients

Crise agricole, prix du lait, origine et traçabilité des produits... Cécile Béliot directrice générale du groupe fromager Bel (Vache qui rit, Babybel, Boursin... ) répond aux questions de RTL Matin. Ecoutez L'invité de RTL du 11 mars 2024 avec Amandine Bégot.

Cecile Beliot est la C.E.O. de Bel, entreprise familiale d'un peu plus de 3,6 milliards de C.A.. C'est le plus petit des géants de cette industrie et une entreprise consciente de sa responsabilité sociale et environnementale. Le groupe Bel et ses marques iconiques comme Boursin, Babybel ou la Vache qui rit est fort d'une histoire de 150 ans. L'entreprise démontre une impressionnante longévité avec des produits qui ont traversé les époques et ce la est sans doute lié à une culture très particulière : la conviction que personne n'hésite de l'entreprise mais qu'ils l'empruntent à la génération future. Face à un marché agroalimentaire en baisse, alimentant la précarité alimentaire, Cécile nous explique comment le groupe fonctionne sur 2 jambes : la performance financière et la performance extra-financière de l'autre. La culture du groupe est hypernovatrice dans ce domaine. Loin de la simple gestion du changement, Cécile partage sa vision d'une entreprise où tous les employés, sans exception, deviennent des acteurs de cette transformation, engageant le dialogue sur la performance et la responsabilité sociale de chacun. Nous discutons des enjeux de la certification fairwage, de l'importance de la solidarité pour lutter contre la précarité alimentaire, et de la possibilité d'intégrer pleinement des enjeux environnementaux et sociaux dans les modèles économiques actuels. Les principales questions : 1. Quels sont les défis les plus importants auxquels l'industrie agroalimentaire doit faire face aujourd'hui selon Cécile Beliot ? 2. Comment Cécile Beliot perçoit-elle le rôle de la transformation d'entreprise dans la lutte contre la précarité alimentaire ? 3. De quelle manière les entreprises comme celle dirigée par Cécile Beliot peuvent-elles contribuer à renforcer la dignité des familles en situation de précarité alimentaire à travers leurs choix et actions ? 4. Comment les pratiques des médias et des marques affectent-elles la perception des consommateurs concernant l'importance du bien-être et de la santé dans l'alimentation ? 5. Quelle est la vision de Cécile Beliot sur l'équilibre entre la performance financière et la performance extra financière au sein des entreprises ? 6. Comment la crise du lait en 2016 a-t-elle influencé les pratiques de prix et les relations avec les éleveurs dans le secteur agroalimentaire ? 7. Quelles initiatives spécifiques sont mises en place par l'entreprise de Cécile Beliot pour favoriser une alimentation et une agriculture plus durables ? 8. En quoi consiste la certification fairwage et quel impact a-t-elle sur la dimension sociale et environnementale de l'entreprise ? 9. Comment Cécile Beliot réconcilie-t-elle le leadership avec la notion de care, et quel rôle joue l'intelligence collective dans cette approche ? 10. Quelles sont les mesures prises par l'entreprise pour s'adapter aux nouvelles attentes des consommateurs soucieux de l'impact environnemental et social de leurs choix alimentaires ? Timelaps : 00:00 Refuser l'opposition, promouvoir l'impact global. 10:24 Paupérisation de l'amour et pratiques agricoles. 16:27 Intégration carbone dans la gestion de la performance financière de l'entreprise. 18:04 Gestion des KPI et amélioration des produits. 24:01 Crise lait 2016, éleveurs protestent, exigent changement. 30:21 Aide alimentaire insuffisante, précarité alimentaire persistante. 35:56 Dépendance alimentaire en Afrique subsaharienne et Europe. 43:56 Transformation conversationnelle et performance entrepreneuriale accélérée. 46:38 Conviction d'abord, avantage compétitif, créativité, talents, engagement, performance, exigences croissantes 54:28 Soin physique, psychologique et multiculturalisme au travail. 57:16 Promouvoir éthique, salaire décent pour tous. 01:02:30 Confiance dans l'intelligence collective face aux défis.

As we grow nearer and nearer to Christmas, I hope this week's jolly episode brings you a burst of joy as you shop, wrap, bake, or hustle to get whatever checked off your Christmas list this week! In part 1, you'll hear from some of my favorite elves (BFFs) on some fabulously easy and delicious Christmas app & cocktail recipes as well as some insider tricks for parents reeling in the face of two more weeks of elf on the shelf.    In part 2, I get to chat with Santa himself!!! We get a little insight on his health journey over the past year (don't worry, he hasn't given up cookies, and neither should you!), how he and Mrs. Claus celebrate Christmas, and more.   I hope this festive episode brings you a little lightness and joy this week as we continue the advent and Christmas season!  Follow Santa J. Claus on Instagram    Elves' fav recipes: Emily's easy bacon crackers: https://www.aforkstale.com/easy-bacon-cracker-recipe/ Emily's Boursin, prosciutto crostinis: https://www.hungryhooker.com/new-recipes/cheesy-crostini-bites-84maf Madison's homemade shortbread: https://thehappyfoodie.co.uk/recipes/stem-ginger-shortbread/ Ryba fudge & treats: https://ryba.com   Rahaf's spicy sweet potato bites (serves 4): 2 sweet potatoes, cut into rounds and then halved Your favorite chili oil (recipe discussed in episode)   Toss in salt, pepper and chili oil Roast at 425 for 15 minutes or until soft    Relish topping (chopped by hand or in food processor): 1/4 cup pistachios, almonds or walnuts, chopped 1/4 cup figs or dates, chopped  zest of 2 limes 1/8 cup olive oil 1 bunch of mint, roughly chopped salt to taste   Put on top of sweet potatoes and enjoy.   Elf on the shelf creative tips: https://creativelykaty.com/products/elf-on-shelfs-journey-to-the-manger-2023?_pos=1&_sid=fc9e9840f&_ss=r

With the holiday season in full swing, Cheesy and Fondue talk about cheese spreads. We talk about pimento cheese, Boursin, and many cheese dips from around the world. We discuss a giant cheese spread that cost $7000. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode!  Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY.  Start listening today!!! *** Why is cheddar the most dangerous of all the cheeses?  Because it is very sharp!!!!! 107 Show Notes https://www.southernliving.com/food/dairy/cheese/pimento-cheese-history#:~:text=The%20First%20Pimento%20Cheese%20Recipe,produced%2C%20primarily%20in%20the%20South. https://www.thelaughingcow.comhttps://www.boursin.com/the-boursin-story/ https://en.m.wikipedia.org/wiki/Almogrote https://fascinatingspain.com/gastronomy/spanish-cuisine-recipes/almogrote-recipe-canarian-cheese-pate/ https://en.m.wikipedia.org/wiki/Liptauerhttps://en.m.wikipedia.org/wiki/Cervelle_de_canut https://www.thefrenchcookingacademy.com/recipes/cervelle-de-canut https://en.m.wikipedia.org/wiki/Tirokafteri https://www.themediterraneandish.com/tirokafteri/ This week in cheese https://www.buzzfeed.com/claudiasantos/viral-7000-dollar-cheese-board-tiktok

In deze aflevering gaan we voor Food for Thought. We spreken namelijk met Selma Koenen, Senior Brand Manager bij BEL Nederland. BEL heeft oa de merken Boursin, La Vache Qui Rit en BabyBel en werkt met meerdere merken met influencers...

In this episode, Lisa, Jamie & Mikey taste-test some unique and delicious food finds from Costco! Stuff like: cranberry and jalapeño chicken meatballs, kimchi fried rice with chicken, a yummy seasonal find from Snack Factory, portion-controlled frozen yogurt, and SO MUCH MORE. Plus, the find of them all: brioche bites filled with Boursin cheese! So what are you waiting for? Hit play now, then head on over to the Foodcast page for a list of all the finds mentioned in the episode!

"Mes actionnaires se définissent comme des passeurs. Ils me disent : nous n'avons pas hérité de l'entreprise, nous l'avons empruntée à la génération d'après. Quand on regarde à 20 ou 30 ans, on voit bien que le modèle est cassé. L'alimentation n'est pas un business, c'est un droit fondamental." Cécile Beliot, directrice générale du groupe Bel    

This episode originally aired during season 3 of The Drew Barrymore Show. Drew and co-pilot Ross Mathews are at the news desk covering stories like some parents timing their children's birth for compatible zodiac signs and a family who has passed down one dress to eight different brides over the years. Pilar Valdes is back with another five-minute meals and she's joining Drew in the kitchen to make a classic French omelet with Boursin. Then, Drew is talking to twin sisters and doctors who founded the nonprofit “Twin Sister Docs” to help underserved communities get the health information they need, and Drew has a surprise for them!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Here is the playlist for the 08/21 episode of the Seventh House. Enjoy!Chicago- 90 Degrees and FreezingThe Godfathers- Birth, School, Work, DeathSupertramp- SchoolManning- Old SchoolGentle Giant- SchooldaysElton John- Teacher, I Need YouVan Morrison- School of Hard KnocksPaul Simon- The TeacherSteely Dan- My Old SchoolStanley Clarke- School DaysGolden Caves- ParadoxBriand, Boursin and Rohr- Paradoxasturias- Tamgram ParadoxYes- And You and I  (the tradition continues...)Pendragon- Learning CurveUnited Progressive Fraternity- LearningJadis- Learning CurvePremiata Forneria Marconi- The LessonLevel 42- Lessons in Love (acoustic)Porcupine Tree- Piano LessonsHedwig Mollestad and Trondheim Jazz Orchestra- All Flights CancelledBent Knee- LawnmowerHaken w/Courtney Swain- Canary YellowThe Flower Kings- End on a High Note

Drew and co-pilot Ross Mathews are at the news desk covering stories like some parents timing their children's birth for compatible zodiac signs and a family who has passed down one dress to eight different brides over the years. Pilar Valdes is back with another five-minute meals and she's joining Drew in the kitchen to make a classic French omelet with Boursin. Then, Drew is talking to twin sisters and doctors who founded the nonprofit “Twin Sister Docs” to help underserved communities get the health information they need, and Drew has a surprise for them! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Drew and co-pilot Ross Mathews are at the news desk covering stories like some parents timing their children's birth for compatible zodiac signs and a family who has passed down one dress to eight different brides over the years. Pilar Valdes is back with another five-minute meals and she's joining Drew in the kitchen to make a classic French omelet with Boursin. Then, Drew is talking to twin sisters and doctors who founded the nonprofit “Twin Sister Docs” to help underserved communities get the health information they need, and Drew has a surprise for them! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bush and Richie talk about life's tedious jobs. There's chat about moving into everyone's favourite shops, and Toastie Tuesdays are back with Boursin.

Dans cet épisode, nous recevons Malaika Coco, Responsable Communication et Influence chez BEL. BEL regroupe de nombreuses marques reconnues comme La Vache qui rit, Babybel, Kiri, Boursin, ou encore le petit nouveau Nurishh ! Dans ce podcast, Malaika nous explique comment construire une stratégie d'influence responsable et ROIste. Elle revient sur la sensibilisation sur l'influence réalisée en interne, la constitution d'un groupe d'ambassadeurs, et l'établissement de KPI's pour suivre et mesurer les campagnes. Si ce podcast vous plaît, prenez 30 secondes pour noter et laissez 5 d'étoiles sur Apple Podcast et Spotify, cela aide au référencement du podcast. Il me reste plus qu'à vous souhaiter une bonne écoute ! Pour échanger, retrouvez nous sur Instagram :Influence Corner : https://www.instagram.com/podcast.influencecorner/Pyar Agency : https://www.instagram.com/pyar_lab/Ou via hello@loupagency.fr ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

L'essentiel des nouvelles économiques, financières et technologiques aujourd'hui[texte complet ou presque, ni révisé ni corrigé à des fins de publication] L'inflation ne ralentit pas aussi vit qu'on l'espérait Au Canada, l'inflation annuelle était en septembre de 6,9%, soit seulement 0,1% de moins qu'en août. Statistique Canada explique ce léger recul par la baisse du prix de l'essence. Mais la hausse annuelle des prix des aliments, elle, s'accélère.En septembre, les prix à l'épicerie avaient augmenté de 11,4% sur une base annuelle. C'est la plus forte hausse enregistrée depuis 1981.Quand même une bonne nouvelle: au Québec, l'inflation sur 12 mois a davantage ralenti que dans le reste du Canada. Elle est passée de 7,1% en août à 6,5% en septembre. 294 médecins québécois ont gagné plus d'un million $ l'an dernier selon des données de la Régie de l'assurance maladie du Québec, rapportées par le Journal de Montréal. 294: C'est un sommet depuis 2014. La proportion de médecins ayant gagné 1 million $ ou plus est plus élevée parmi les radiologistes, les ophtalmologistes et les cardiologues. Les ventes mondiales de téléphones portables ont baissé de 9% sur 1 an au 3e trimestre, selon la firme d'analyse Canalys, de Singapour. C'est le 3e trimestre consécutif que les ventes mondiales de téléphones portables sont en baisse. Canalys explique cette baisse par la guerre en Ukraine, l'inflation et les problèmes d'approvisionnement. Le producteur du Babybel mise sur les produits véganesLe français Groupe Bel, une multinationale française, vient de lancer une version «à base de plantes» de son fromage Babybel. L'an dernier, elle avait déjà lancé une version végétalienne de son fromage à tartiner Boursin. La filiale canadienne du Groupe Bel explique dans un communiqué que ses ventes de produits à base de plantes sont en forte croissance. Elles ont augmenté de 62% depuis le lancement du Boursin végétal l'an dernier. Aux États-Unis, le télétravail pourrait avoir causé un mini baby-boomLe nombre de naissances y a augmenté l'an dernier de 1% par rapport à 2020.Un organisme de recherche, le National Bureau of Economic Research, a remarqué que la hausse concernait surtout les nouvelles mères et celles qui détiennent au moins un diplôme collégial. Beaucoup de ces mères ont pu travailler en télétravail, observent les chercheurs, ce qui a pu leur donner plus de temps et de flexibilité pour se préparer à l'arrivée d'un enfant. Les auteurs de l'étude suggèrent que le recours au télétravail pourrait contribuer à contrer la baisse de natalité qui affecte la plupart des pays développés.---Pour plus de détails sur ces nouvelles et pour d'autres nouvelles: https://infobref.comPour vous abonner aux infolettres gratuites d'InfoBref: https://infobref.com/infolettresPour voir en vidéo notre épisode hebdomadaire «à retenir cette semaine»: https://bit.ly/infobref-youtubePour des commentaires et suggestions, ou pour commanditer InfoBref Affaires: editeur@infobref.com Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

A staggering 98% of people in the UK are concerned about food waste and as we all count the cost on both our pockets and the climate, it's estimated that the average adult in the UK throws away up to 400kg of food a week.Items such as bread, salad leaves, bananas and milk top the list of food items that we waste the most of, according to new research. Alongside the environmental impact of increasing food waste, 6 in 10 (63%) of people cite money saving as their biggest food waste worry.Despite 81% of respondents having been raised to never waste what they eat, almost 4 in 10 (37%) admit forgetting about ingredients they have bought until they go off, while 21% struggle to make use of all the ingredients purchased as part of multi-packs.The survey, conducted as part of Boursin's partnership with food waste charity FoodCycle who last year saved 191 tonnes of food from going to waste and helped combat poverty and loneliness in communities in the process, shows that a quarter of households will throw gone-off food away twice a week, with the estimated value being a total of £26.97 per month. But it's not all bad news as 19% reveal they would be happy to eat food past its use by date, with 2.9 days being the acceptable time past.Over a quarter (27%) would love to be a zero-food waste household but don't know how to achieve this, and two-thirds of people (67%) struggle to find recipes and inspiration for leftover food and ingredients MasterChef 2018 Winner and restauranteur Kenny Tutt is helping people convert the food that would otherwise go to waste into easy, affordable, and surprisingly mouth-watering meals. Hosted on Acast. See acast.com/privacy for more information.

Jack and David return and this week ur feature, 'The Chronicles of Wild Hollow', begins with The Boursin trilogy. In Episode One, Fandango investigates a high-rolling new nightclub in Fortuna City when Billy Bob's customers are drawn away from Dust Town's favourite saloon. Run entirely by frogs, the Lilypad Lounge continues to prosper night after night. Perhaps it's simply due to their signature martini (it's to die for...) or resident jazz band The Tadpole Trio. But upon closer inspection, Fandango suspects there's far more going on than meets the eye. Orginal theme music for the Sonic Society provided by Edward Champion of the Gray Area podcast! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jack and David return and this week ur feature, 'The Chronicles of Wild Hollow', begins with The Boursin trilogy. In Episode One, Fandango investigates a high-rolling new nightclub in Fortuna City when Billy Bob's customers are drawn away from Dust Town's favourite saloon. Run entirely by frogs, the Lilypad Lounge continues to prosper night after night. Perhaps it's simply due to their signature martini (it's to die for...) or resident jazz band The Tadpole Trio. But upon closer inspection, Fandango suspects there's far more going on than meets the eye. Orginal theme music for the Sonic Society provided by Edward Champion of the Gray Area podcast! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hiske heeft unieke eierhacks die aan Joëls kritische blik worden onderworpen. Logisch, want hij zit als jurylid vol in de opnames van Masterchef Celebrity. Hiske at op de fiets en broedt verder op haar volgende eiervinding. We bespreken, proeven en analyseren het object van de week: Boursin (en aanverwanten) en introduceren een nieuwe en vooral rare rubriek. Onder poëtische begeleiding van Joël leren we luisteraar Juliëtte Jasmijn de kunst van het artisjok koken.

This weeks bad boys include Julia's Boursin boohoo, Zoë's wristy bisty, and an incredible ménage of updates.

ONE VOICE INSPIRATION AWARD 2020 and BEST MALE PERFORMANCE AWARD 2020 winner, Stephane is a multilingual actor, director and acting coach. Live Announcer at the London 2012 Olympics, one of the voices of the Vatican, Sotheby's, the United Nations and the World Health Organization, he grew up in Normandy in France, studied linguistics at Caen University, France, at Colby College USA and holds an MA in the Process of Production from Goldsmith's College London. Passionate and committed to honesty in delivery, his client list includes Microsoft, Intel, The Red Cross, BBC, Reuters, CNN, Le Louvres, Rijks Museum, Tate, National Portrait Gallery, The Vatican, Metropolitan Museum of Arts, The Cloisters, The Economist, TCM, Cartoon Network, Chanel, Boursin and Buitoni, to name but a select few. His latest challenge was to voice the worldwide advertising campaign of a famous French perfume brand in 10 languages, including Korean and Mandarin Chinese. He has now started to study Japanese, cause you never know… Acting is still what gives him the biggest buzz : From on-camera acting to lip-synch dubbing, from stage to game console, his motto is: “There are no small parts, only small actors,” Stephane regularly works in all aspects of acting, but games and dubbing are big favorites : He dubs on average 3 films & TV programs every week and has voiced and directed over 400 titles, including The Dark Alliance, Control, Overwatch, Plague Tale, Dark Soul 2 & 3, Total War, Fable, Cubix 1 & 2; Primal, Lara Croft, Syphon Filter 1,2 & 3, and Metal Gear (Liquid Snake). As a coach and a teacher, Stephane specialises in “Acting Methods”. He has given talks and ran workshops on acting and all areas of voice work at One Voice, the Actor's Centre London, British Equity, VO Atlanta, Develop Brighton, the National Film and TV School and the French Ministry of Education. If you want to follow Stephane on Twitter @stephanecornic or on Instagram at @stephanecornicard If you want to follow Sloane on Twitter @sloaneawarren or on Instagram @sloanewarren Your free RISE AND SHINE MEDITATION- https://www.subscribepage.com/morning-meditation If you want to join us for Qigong Meditation to support Ukrainian Families fleeing from the devastation. We will be holding another Global mediation Sunday March 27 th at 3:00pm EST over zoom. Sign up here: https://atlbodyretreat.com/what-is-qigong%3F --- Support this podcast: https://anchor.fm/sloane-warren/support

Ingrédients : 1 filet mignon de porc 2 pâtes feuilletées Boursin 6 tranches de jambon sec 100g de comté râpé 1 jaune d'œuf Sel , poivre 20g de beurre   Préparation : -Faire revenir le filet mignon dans le beurre de tous les côtés. -Dérouler une pâte feuilletée et badigeonner de Boursin. Déposer 3 tranches de jambon et parsemer de comté. Poser le filet mignon, les 3 tranches de jambon restantes et le reste de fromage. Le fermer délicatement et le souder avec de l'eau. -A l'aide d'un emporte- pièce, dans la seconde pâte feuilletée faire des formes et les coller sur le feuilleté. -Badigeonner le tout avec le jaune d'œuf. -Enfourner 30minutes à 180°.   Chronique réalisée par Audrey   • La suite sur https://www.radiomelodie.com/podcasts/9385-recette-filet-mignon-en-croute-au-boursin-comte-et-jambon.html

Veganuary, which combines the words “vegan” and “January,” is an annual challenge that encourages people to go vegan for the month. In this episode of the Xtalks Food Podcast, Sydney talks about how the Veganuary movement got started in 2014 and how far it has come since then. She also discusses what some major food and beverage brands are doing for Veganuary 2022. The team discusses whether they would participate in the challenge and how difficult it could be depending on one's access to vegan food.  Also, in this episode, Sydney introduces the team to a new better-for-you pasta called LEANguini. Introduced by fast-casual pasta chain Noodles & Company, LEANguini has far fewer carbs and far more protein than traditional wheat noodles, all while maintaining the same taste and appearance as traditional linguine. Noodles & Company created three signature dishes with the new pasta, and it can be substituted in any made-to-order dish. The team expresses their desire to try the better-for-you pasta, but wonders whether the $8 to $10 surcharge would discourage others from doing so. Read the full articles here: Veganuary 2022: History and Significance of the Vegan MovementNoodles & Company Debuts Low-Carb, High Protein LinguiniFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Groupe Telegram : https://t.me/muslim_makers Page Instagram : https://www.instagram.com/muslim.makers/ Retrouver la liste des livres recommandés par les intervenants sur l'application Gleeph : https://lnk.gleeph.net/As51h5IgGfb ---------   L'invité de la semaine est Mehdi Boursin Bouhassoune. Très tôt, la conseillère d'orientation au collège propose généreusement à Mehdi de faire un Bac Pro en imprimerie. Ce n'est que quelques années plus tard qu'il se rend compte que ce secteur ne l'intéresse en réalité pas du tout, et il met tout en oeuvre pour poursuivre des études plus poussées, jusqu'à devenir Major de promo dans son Master en Relations Internationales et Sciences Politiques en Angleterre.  Actuellement Senior Business Development Associate chez Euromonitor International, Mehdi a récemment entrepris de créer une activité parallèle à travers ses chaînes Instagram et YouTube “Mehdi en Angleterre”, afin d'aider les personnes en France à développer leur carrière en Angleterre et à exploiter leur potentiel au maximum. Bonne écoute ! :)   --------- Conseils lecture : Brave New World, Aldous Huxley Never Grow Up, Jackie Chan Creating Freedom: Power, Control and the Fight for Our Future, Raoul Martinez Pour joindre/suivre Mehdi : mehdi_en_angleterre@gmail.com Instagram Youtube LinkedIn  

'The Chronicles of Wild Hollow' begins with The Boursin Trilogy. In Episode Two, Fandango is recruited by a representative of Fauna Against Criminality and Transgression (F.A.C.T.) to deal with a vicious new threat that's surfaced in the industrial city of Scumwarter. Harbouring some of the most dishonourable creatures in Wild Hollow, the bounty hunter has his work cut out. Can he locate the fugitive, keeping his whiskers intact in the process? Shouting Is Funny's debut series was created by Harvey Badger, Angus Maxwell and Christian Powlesland, with original music and songs written by the company. Guest voices in this episode include Aedan Day, Barny Fletcher, Alice E Mayer and Roddy Lynch. Sound effects were sourced from ZapSplat.com. You can follow us on Instagram, Twitter and Facebook, and subscribe to our YouTube channel, by simply searching Shouting Is Funny.

'The Chronicles of Wild Hollow' begins with The Boursin Trilogy. In Episode One, Fandango investigates a high-rolling new nightclub in Fortuna City when Billy Bob's customers are drawn away from Dust Town's favourite saloon. Run entirely by frogs, the Lilypad Lounge continues to prosper night after night. Perhaps it's simply due to their signature martini (it's to die for...) or resident jazz band The Tadpole Trio. But upon closer inspection, Fandango suspects there's far more going on than meets the eye. Shouting Is Funny's debut series was created by Harvey Badger, Angus Maxwell and Christian Powlesland, with original music and songs written by the company. Guest voices in this episode include Emma Levy, Bethan Barke, Elliot Mackenzie, Charlotte Swarbrick and Joe Walsham. Sound effects were sourced from ZapSplat.com. You can follow us on Instagram, Twitter and Facebook, and subscribe to our YouTube channel, by simply searching Shouting Is Funny.

Welcome to the Mess Hall Podcast, part of the Alberta Podcast Network, Locally grown. Community supported. Avery and Lena try apple stuff: caramel Apple Jacks, apple pie spirit, dark chocolate apple pie bar, and maple apple Boursin.  The bonus item is a peanut butter cocoa bomb.   Follow us and send a message at: Twitter @themesshallpod Facebook @messhallpodcas Instrgram @messhallpod  Email messhallpodcast@gmail.com We want to tell you about ATB's new podcast - The Future Of. Join Todd Hirsch, ATB’s Vice President and Chief Economist, as he connects with special guests who offer unique and useful perspectives about the future. Explore how our economy and communities can not only brace for change, but embrace the opportunity it creates. From the future of women in business to the changing nature of work itself, The Future Of helps us understand what’s coming, and what we need to do today to get the tomorrow we want. Featuring two episodes each month, plus bonus episodes, The Future Of includes interviews with top community and business leaders from Alberta and around the world.  Subscribe to The Future Of in the Apple Store, Google Play, Spotify and everywhere podcasts are found, and connect to ask your questions about the future by emailing thefutureof@atb.com. This episode is brought to you by Park Power, your friendly, local utilities provider in Alberta. Offering Internet, Electricity, and Natural Gas with low rates, awesome service, and profit-sharing with local charities. In Alberta, you get to choose who to buy your internet, electricity, and natural gas from. If you choose Park Power, you are choosing a positive local business. Plus, Park Power shares it's profits with local not-for-profits that are working to make a difference for their communities. Shopping local is very important to Park Power’s owner, Kris Kasawski, and we love local here at the Alberta Podcast Network, so it’s a great fit. Learn more at parkpower.ca

Sure, we've read plenty of books about on-the-pitch antics. But what goes on BEHIND the scenes? To find out, we're whisked back to Birmingham, 1995 for Karren Brady's memoirs from her time as Managing Director at City. Contains boardroom chaos, Boursin and naked Barry Fry. See acast.com/privacy for privacy and opt-out information.

Simply Julia110 Easy Recipes For Healthy Comfort FoodBy Julia Turshen Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Julia Turshen: My name is Julia Turshen and I am here to talk about my brand new cookbook, Simply Julia and I am so excited to talk to Suzy about it.Suzy Chase: You kicked off the cookbook with the phrase. "I loved making this book." Now, I think it's because this is your most personal cookbook yet, but what was it about this particular cookbook that you loved?Julia Turshen: I really loved this question. I loved so much about making this book. You mentioned it's my most personal book yet, and that is true and that is definitely part of why I loved it, but to be more specific, the process of making it really personal meant sharing things like a lot of old family photos in this, sharing photos of friends in it so it was sort of bringing up all these really wonderful and the happy memories about the people I've shared food with, so many of the stories in the book, you know, that preceed the recipes are about just people in my life. So it made me feel very deeply connected to so many people. And, you know, I started working on the book before the pandemic, but I finished working on the book during the pandemic so that feeling of connection feels more important than ever so that is part of why I loved making the book. I also just love every recipe in the book, which might sound like obvious, like duh, like who wouldn't like why would you put a recipe you don't love in your cookbook, but I really love these recipes. I loved working on them. I loved eating all the food and another thing I really loved was my wife Grace was, I mean, she's always been very, very supportive of all my work, but she was extra supportive with this book because when I was testing the recipes for it or when it was the time and the process to do so, she had just closed her business of 15 years and had free time and so she volunteered to test every single recipe in the book, which meant I got to sit in my kitchen while my amazing smart, wonderful wife was cooking everything and it was such an incredible process and it made me feel just super, just not only supported by her, but super like close to her and I think the book is much better because of her involvement in that way. I loved the publishing team I worked with. I mean, I could go on and on. I just had a really positive experience and as you know, cause we've talked before I've worked on a lot of books, so I feel like me expressing to you how much I loved working on this book is based on the, I would say very privileged and maybe unusual position I'm in, which is that I have a lot of other experiences to compare it to, and I've loved every book I've worked on, but this was just like this incredibly positive journey and yeah, I am so happy with it. I'm so happy to talk to you about it. And I appreciate you asking that question it's nice to reflect on.Suzy Chase: You submitted the first draft of this at the end of February, 2020 right before we went into lockdown here in New York State, did the pandemic have any influence on changes or pivots you made to this book?Julia Turshen: It did, not really in terms of the recipes. I mean, those were all locked in at that point but it completely changed how this book was photographed and I was planning on photographing the book with like a big team of people, which is how I have worked on pretty much every cookbook I've done and I've usually worked with a photographer who might have an assistant and there's usually someone helping with some props, you know, dropping extra things off, stuff like that. So, you know, it sort of takes a village and I was planning to form this, this village and have all these people in my house and also maybe rent a house nearby so they could stay there and, you know, we would have camp cookbook, photo shoot for like a week and that all became very just not possible and just, you know, at that time just felt like there was no safe way to do it and it also just was not in any way, essential, you know, this is March, 2020. So I, yeah, I was actually ready to put the book on hold. It didn't seem like a priority. And then I remembered that I had known that this food photographer, Melina Hammer lived right near where I live, which is interesting because we live in a pretty random spo, we live a couple of hours outside of New York City and we hadn't met before. I mean, we had connected before, but we had never worked together. And I just thought, you know, before putting this on the shelf for a while, like reach out and see what she's up to and see if she might be game to work on this. So I did and she was totally game and we did a photo shoot unlike any I've ever done before and so it was just me and her and we actually were never in the same room together. I would prepare everything at home, drop it off in containers, like on her doorstep and she would put all the finishing touches on it so she is kind of like a unicorn if you ask me, because she's an amazing photographer, but also an amazing food stylist and an amazing prop stylist. It's very rare to find all three of those things in one person. Sometimes you find two out of three, usually someone just concentrates on one of those, but Melina does all three and does them all really well and that was that we took like a month to do it. I planned out every photo, you know, I gave her like detailed notes for what I wanted each photo to look like. I pulled some like inspiration photos for each one like I love the angle of this, you know, that kind of thing. We were texting all day, you know, you want the spoon there? Should I move it here? Like that kind of thing. But yeah, it was really, I don't know when I think about it now, it really was just such an exercise in this like incredibly direct communication, which I just think is so valuable and to me that has been a big lesson of just living through this pandemic is just the value of clear and direct communication whether it's with friends or family, like all of us, you know, letting each other, know what our boundaries are like, that kind of thing. Like there's a lot that I definitely am ready to leave behind from the last year as I think all of us are, but there are a lot of things that I think have been really important skills we've all developed just as like a world, as like a culture that I think are worth taking with us and to, you know, the after time. So anyway, that's a tangent.Suzy Chase: One of those things that I think we've all been dealing with is, our fridge and cooking every day. So you have a list of five things that you always have in your refrigerator. And can you tell me about Better Than Bouillon? I've never heard of that.Julia Turshen: I would be happy to tell you about it cause I love this stuff. So they sell cubes like bouillon cubes, you know, I think we've all seen them before they're used around the world, but this company also sells by the way, this is not sponsored, I've never spoken to this company. I mean, they are welcome to get in touch if they like the podcast, I just truly love this stuff. So they also sell this like paste to add to some boiling water like you would add a bouillon cube and you know, you get like instant stock. It's not the same as like, you know, simmering chicken, bones and vegetables or just vegetables, you know, whatever kind of stock you're making. It's not the same as doing that. And I just really believe in the sort of marathon of home cooking and not the sprint. I'm a daily home cook. I think just as you said, so many of us are these days and I have been one for years and you know, I love simmering and chicken broth all day. I love eating that, but I also love reaching in my fridge and mixing a spoonful of this stuff just as you would like miso paste, you know, into hot water and having something that's really good and is totally like good enough. And you know, maybe I just totally like asked my potential sponsorship, but I thinkSuzy Chase: That's their new tagline "Better Than Bouillon it's good enough!" hahaJulia Turshen: But I think sometimes good enough is great. You know, I don't think every meal we eat has to be the best meal we ever ate and sometimes something that's just really good and really solid is like just what you need. And I often use that bouillon paste, the Better Than Bouillon. I'll make that. And then I add some frozen greens, whether they're ones I bought from the store or sometimes in the spring or summer, like I'll buy extra from the farms in our area, which sounds very like romantic, right? But we just live by a lot of farms like that's the area we're in. And so I'll blanch a bunch of stuff and freeze it. So I'll mix those into that, you know, super quick broth and add a little like cooked rice or pasta if I have some in the fridge, that's something Grace, my wife, and I eat all the time like, we'll put some cheese on top of that. That is a go-to meal. It takes like no time at all and it's so satisfying and yeah, it's not like homemade stock and fresh greens from the market and all that, but it's really good and it makes us feel really good. And I just feel like those types of meals are really important to talk about.Suzy Chase: In the cookbook you wrote, "Healthy food isn't just what I eat it's about connecting myself more closely with where my food comes from and honoring, compensating, and protecting the people who grow harvest, distribute, clean, stock and sell the food I eat." I just adore how you repositioned the idea of healthy food for those of us who hear the term healthy food and, you know, walk the other way.Julia Turshen: Well I appreciate you bringing this up because this to me is like one of the most important parts of this book. You know, healthy is in the subtitle of the book. 110 Easy Recipes For Healthy Comfort Food and I feel like every page of this book is me just attempting to define what I mean by that term, healthy comfort and I think healthy is a word that has been so overused. It just is kind of like meaningless in certain ways and I think it's also used in ways that are, to me, the opposite of healthy, I think healthy is often used as a synonym for skinny. And I think healthy and skinny are not the same things by any means. I think that's really, really important to clarify. I think healthy is a word that's often used in cookbooks or in other types of food packaging, like anywhere where there's like words on food, trying to sell you something. I think the word healthy is often used in a way to like restrict something. And I just really wanted to interrogate the meaning of this word healthy and really celebrate all of its various definitions. You know, I think healthy is something we can and should all define for ourselves. I think it's a very individual thing. And for me, when I think about what do I consider healthy? Like when do I feel healthy when it comes to what I cook and eat, it's just as you know, the line you, you pulled out there, it's, it's all about feeling connected, but I do feel a lot of gratitude I eat. And to me that's a huge part of feeling healthy. And I also try as best I can to feel pleasure every time I eat, you know, to feel like I'm enjoying what I eat, I'm eating what I exactly what I want to eat. I'm not denying myself anything. I'm not restricting anything. I'm not feeling any guilt about what I'm eating. I think all of these things tend to come up under this kind of term healthy food. And I just really want to push against that. Like I think being healthy is something we're all entitled to and I think feeling healthy means feeling good about ourselves and not feeling bad about ourselves. And, you know, I think it's kind of as simple as that. So yeah, those are some extra thoughts, but thank you for bringing that up.Suzy Chase: You know, honestly I maybe have one healthy, in air quotes, cookbook on this podcast every few years, and I've always struggled to find the words to tell the publicist no thank you and you just kind of put it into words in like a very smart way, why this healthy thing is code for something else.Julia Turshen: Yeah. You know, to me, it's, it's honestly, you know, this might sound really serious, but it is really serious. Like it's dangerous. I think like, I think it's a word that is sort of unregulated, you know, the way like natural is used on different food packaging. Like it doesn't actually mean anything. And you know, I probably shouldn't say that cause I put the word healthy on my book but I guess, you know, I'm now having the opportunity to sit with you and tell you exactly what I mean by it. And I just feel like it often means something that is kind of dangerous. Like I think it's often, you know, disordered eating in disguise, it's restrictive eating and those types of things are just to me, they scare me. And I say that from a very personal place because I had a very disordered relationship to eating and to food for so long. So that comes from like a very personal place. And I think a lot of what I attempted to do in Simply Julia is to, I guess, in some ways sort of reclaim that word and just feel good about being healthy and celebrate that and to hopefully encourage as many people as I can to feel good. You know, it's not a mistake that there's a loaf of bread on the cover of this book that was intentional. Like there's, you know, the cover is a picture of me in my kitchen, it's my home kitchen and I'm surrounded by some food and fresh produce and stuff things you would imagine typically see on the cover of like a healthy book, but there's also a big loaf of bread and that was like very on purpose 'cause I think that's something that gets avoided, you know, in these quote unquote healthy books and you know, so there's a lot of things like that. Like a lot of just little, um, what do you call them? Like sort of Easter eggs or whatever.Suzy Chase: Like subliminal messages.Julia Turshen: Yeah. I think I'm trying to Trojan horse a lot of things in this book.Suzy Chase: Well that brings me to this essay of yours in this book. And I cannot tell you how much it resonated with me. And I'm sure everyone's telling you this. "On The Worthiness Of Our Bodies" and I cannot thank you enough for writing it. So in that essay you wrote "For as long as I've always loved food, I've always been as conflicted about consuming it." Body image for me has been a huge issue in my life. That's why I podcast no one can see me. I'm behind the microphone. And I was prepared to ask you if you had heard Amy Porterfield's new limited series podcast called Talking Body and then last night, ping, the new episode came up and you were in it. And I was like, what? And I told my husband, I go, Bob, she's never going to believe me that I was going to ask about this.Julia Turshen: Well, I totally believe you. I feel like right now, just as we're talking and hearing about that essay resonating with you, that you were listening to that podcast, maybe it sounds like maybe reading the essay around the same time. And then, you know, I popped up on the podcast right before we were going to talk like this type of moment to me, like right now, like in the present moment, I know that this isn't a live podcast so everyone who might listen to this isn't with us right now, but they will be, you know, and this type of moment that I just feel we're experiencing now, or at least I feel is just a reminder to me about how valuable it is to share just ourselves honestly and you know, it was vulnerability in as many places as possible because I think doing that creates connection and you like we were talking about in my personal definition of healthy, like it's feeling connected, that is happening as we speak, you know, like I feel connected to you, even though we're not seeing each other, you know, we are just talking to each other. That came up in my conversation with Amy Porterfield too. And I don't know, I just think it's important. And it's true what you said like a lot of people are asking me about this essay and I am so grateful for that. And I'm happy to talk about every recipe in this book and to talk about, you know, how to get out of a cooking rut and all those like really practical things but I am so happy that most of my conversations about this book are just about this essay. And that makes me feel just very happy that I included it even though to be totally honest, I was a little scared to include it because it is incredibly vulnerable and incredibly personal, but I think that's why it's worth including, because I think it does help us feel connected and feelings that at least for me have left me often feeling pretty lonely. Like I know when I have not felt great about my body, it feels just to me, just, I feel very alone and, you know, in sharing this and, and getting to talk to you about it and getting to talk to friends and family about it and getting to, you know, hopefully potentially talk to readers about it, you know, I feel less alone. And I, I hope, I dunno maybe I can ask you if that's okay. Like how do you feel? I don't want to turn it on you but..Suzy Chase: Well, I wanted to share this with you and it's so super vulnerable and it's like totally off the subject. So when you were at Dean and DeLuca doing a talk, gosh, like four years ago, I remember walking in and thinking, where am I going to sit? Cause I always feel like I'm taking up too much space. So I sat way in the back. Um, and so I just, I thought about that when I was reading that essay of yours, but my thing isn't overeating, I think it's holding onto weight as a suit of armor, which is like a whole, whole other episode. But, um, yeah, it's just crazy. And Amy asked you if you eat everything you want to eat, which I thought was a really interesting question. So what did you say?Julia Turshen: I said I do and I'm grateful. I do. And I can't remember if I said this to her or not, but I will say to you that I haven't always done that. You know, I'm saying that right now, but there were years of me not eating what I wanted and honestly having no idea what I actually wanted. So me answering that question very simply with just like a yes, there's like a big footnote to that. Yes. Right. So, um, yeah. Anyway, yes, I do eat everything I want and I'm so happy to be in a place to do that.Suzy Chase: And it's almost like you unlocked something for her because she said she doesn't eat everything she wants.Julia Turshen: Yea and I just totally identify with that as I identify with you, you know, I remember that that event and that evening, and I very much identify with sitting in the back row of something. I identify with holding on to body weight as armor. You know, I was very bullied as a kid about my weight and it was for me. I mean, I don't, I obviously don't know, you know, your background with this, but I can share that for me. It was like the self fulfilling prophecy type of thing, because in feeling bullied, I wanted to have some armor and for me, the easiest way to maintain that was to maintain, um, I don't know, uh, a larger body and, but that's what was causing the bullying so it was like this round and round circle thing that I just felt very caught in. So I don't know when you share that, like, I that's, that's where my mind goes for my self, but, you know, I think all of our stories are probably different, but connected in some way. And I think all of our stories are really important and worth sharing. And I should also add, I feel like no one has to share anything in general. And like, if you don't want to, and you don't feel supported to, or safe to. I feel like a lot of what I've been saying is just with the, I dunno, I just feel like that's worth tacking onto it. Like, I don't think there should be any pressure to share anything, but I also think if, if sharing feels like something you want to do, I just, I hope to be part of something that helps you feel safer to do that.Suzy Chase: Well thank you, women around the world are gonna thank you because this is something no one talks about.Julia Turshen: Yeah. I mean, it's, it's interesting because I, I don't know I had this like very like meta moment the other day, because I got some early copies of it a couple of weeks ago and I gave one to a friend and she gave it to her teenage daughter and she sent me a message saying that she was really grateful. I had included that essay, you know the one we're sort of talking about in the book and her daughter was sitting, reading the cookbook, kind of like a novel, like she was sitting like in an armchair reading it, like not in the kitchen and she just said, you know, I'm so happy that essay is in there and my teenage daughter' is reading it and I, I really think about the people I write for and for the most part I am picturing at most times my mother-in-law and my father, these are the two people in my life who cook at home all the time who want, you know, simple recipes, who want things that taste really good, but don't want to put in a ton of effort. Like they are my readers that I always have in mind. I don't know. I just don't think about teenagers so much when I'm writing. And it just, I like almost, I mean, I got teary when she messaged me because I was like, I didn't picture a teenage girl reading this and wow I'm so happy she is and then I felt a lot of compassion for my younger self. Like I wish I had read this when I was 14. Right. Like what would that have felt like? So I don't know if you asked me a question and if I'm answering it or what, but I just, I don't know. I just wanted to share that.Suzy Chase: No, I love it. It's going to resonate with so many people.Julia Turshen: Well, thank you. And I'm just, I'm glad it resonated with you. You know, I think that it means a lot to me. And if, you know, if it's with more people great, but you know, one person is a lot in my book, so thank you.Suzy Chase: So this cookbook is super personal as we've talked about, and I love on page 167 you have your grandma Beatrice. Can I just say she was gorgeous? That photo is amazing. Isn't it? There is nothing I love more than that flapper era, chin length bob and her cigarette is like the best. Can you tell me about her and her Bubaleh?Julia Turshen: I pronounce it bub-a-lah , that's how my mom pronounces it, but I am, I'm open to feedback.Suzy Chase: I have no idea. I'm from Kansas.Julia Turshen: Thank you for asking about her. I can tell you what I know about her and I guess the first thing is that I never knew her. She died long before I was born. This is my mother's mother. I'm talking about her name was Beatrice. And she is someone who is incredibly important to me, even though I never knew her and even though we didn't cross paths, you know, in this life. So she was a baker's daughter in the old country. My family, my mom's side of the family is originally from basically like Belarus. I mean, I feel like borders shifted a lot so sort of like Russia, Poland, that area, they ended up settling in Brooklyn where they opened a bread bakery and so my mother is also a baker's daughter and my mom and her sisters, my aunts grew up in the bakery and my grandmother never read or wrote any language. She was totally illiterate and she worked the register at the bakery cause she was like very good with numbers. And I basically have spent my life asking my mom and my aunts, both of whom have also passed away just so much about their mother. I don't know. I just wish I knew her and this picture of her is on a page with a recipe of hers that my mom shared with me for something called Bubaleh, which are these really interesting pancakes made out of Matzah meal, which was crushed Matzah crackers, mixed with eggs and you whip the egg whites to get some like, you know, air into these because otherwise they would just be like baseballs. They're basically like Matzah balls, but you fry them in butter instead of boil them. That's basically what they are and they're delicious. And I had never heard about them. My mom told me about them and then I asked her more questions and I researched some recipes and then my mom was over at her house one day and I was thinking to include this recipe. And I made them having never eaten them before. Having never made them before. And my mom took a bite and was like, this tastes just like my mom's. And that to me is the point of cookbooks and the point of writing recipes. I think, you know, I get to put a picture of my grandmother, who I never met into this book. I get to kind of memorialize her in this way. And that feels really valuable to me. And, you know, to have that memory about the recipe and to that moment with my mom and, you know, it felt like my grandmother was there even though she won't be here and, you know, this is all kind of like heavy, but I think that is the power of not just food, but also writing it down and sharing it. And, you know, and now this recipe that I had never heard about before that I didn't grow up eating, you know, I now get to share it and it can be part of other people's stories and lives. And that to me is like the coolest part about a cookbook, because you get to share your stuff, which is great, but then it becomes other people's stuff. And to me, that's so cool and special.Suzy Chase: The other night, I made your recipe for Kale and Mushroom Pot Pie on page 24. You said in the book that this recipe is hearty and satisfying and you were not kidding. Can you describe this dish?Julia Turshen: I'm so excited to hear you made it. It is so delicious. So it's like a vegetarian pot pie and it contains kale and roasted mushrooms and some carrots and then normally pot pie is like a chicken pot pie normally has like a bechamel sauce, which, is flour and butter you cook in a pan, you add some milk and, you know, that's the basis of many wonderful things, macaroni and cheese and so on, but that requires like another pot and I feel like it can come out kind of like lumpy, which like, I think really puts off especially beginning cooks and stuff. So instead of that, I just add like half a cup of sour cream to all these wonderful flavorful vegetables, and then a whole package of Boursin cheese, which is like a soft goat cheese, I think most people know, but if anyone doesn't it is so good. I love that stuff. Um, so when I was working on this recipe, I'm thinking about, you know, how can I make this creamy, like a pot pie, but also like, if I'm going to make something creamy, like I want that texture and that kind of like luscious feeling to come with as much bang for that buck as possible. So do I want just like a plain bechamel that is creamy, but maybe it doesn't have a ton of flavor? No, I want to add cheese, it has garlic and herbs already in it that you don't have to chop or anything. So it's just like a magical ingredient here. So that's the filling. And then on top, it gets puff pastry, which I just take one sheet and again, thinking about what are things that usually put off readers from making a recipe? I think one is making homemade doughs sometimes, and another is like crimping edges. Like that instruction tends to like intimidate a lot of people. So I did something that was just kind of fun, which is you take that sheet of puff pastry and you just cut it into a bunch of triangles and then you sort of shingle them on top of each other and it looks really beautiful. It's a very striking, it's kind of like fish scales, but it also is just really easy and you don't have to roll anything out and you don't have to crimp any edge or anything. And it kind of leaves a little room for some of that filling to sort of poke through. And that also means a lot of the steam will cook off when it goes in the oven. So it's very practical too so it just basically is this really delicious, very hearty dish full of wonderful vegetables made as easily as possible, but yeah, with just like as much flavor as possible and great texture too, you get that like crunchy puff pastry thing on top. So as I'm describing it, I'm like, I think I need to make this tonight too.Suzy Chase: You do because it's so fast and easy.Julia Turshen: Yeah. And it's also nice too 'cause you can make like the filling ahead, you can make the whole thing ahead and just warm it up later. Like it's a very forgiving things. So I'm so happy you made it.Suzy Chase: To my segment called Last Night's Dinner where I ask you what you had last night for dinner.Julia Turshen: I had basically what I was describing to you earlier. We had chicken soup. I had actually made the chicken stock. Um, I didn't use my beloved Better Than Bouillon.Suzy Chase: Sorry, Better Than Boullion.Julia Turshen: I mean I'm glad to know for when I need it but yeah, over the weekend, it's Tuesday now when we're recording over the weekend I made a big pot of chicken soup with the whole chicken. So last night we had the rest of it or the remainder of it. And there were some greens in it, but then I added to kind of stretch it out a little, add some more vegetables. I chopped up some carrots and we had a random zucchini at our fridge so I chopped that up and then I did something I've been doing a lot lately that is so good and basically right before we eat the soup, I add a little bit of minced, fresh garlic and just stir it in and I just love garlic basically, but that like raw garlic at the end, you know, it's like, it's hitting the like boiling soup so it's not like eating just straight, raw garlic, but it just, it's so delicious to add a little minced, fresh garlic, right at the end and then we have some leftover cooked whole wheat pasta in the fridge that I made the other night. So we mix that in. So we basically had Chicken Vegetable Noodle Soup with some Parmesan on top and then I had a small scoop of Haagen-Dazs vanilla ice cream and then that was early, we've been eating really early and then I later made some popcorn. So that was my entire evening.Suzy Chase: Perfect! Where can we find you on the web and social media?Julia Turshen: Sure, my website it's just my name, JuliaTurshen.com It has all the information about the book, all the wonderful places you can order it, all the stuff about I'm doing like a really fun virtual book tour. We're all going to have conversations like the one we just had, which is, you know, what an amazing way to get to spend my time. So all of that is there. And then I'm on Instagram at just @Turshen just my last name. I'm also on Twitter @Turshen, but I barely go on Twitter. So yeah, I think that's all the places.Suzy Chase: I'm still bitter that you have @Turshen I want @Chase, but I think that's taken.Julia Turshen: Yea I feel like your name probably more harder to land on that than mine, but yeah, I feel like, I didn't think about like my brother or cousins or, you know, other people who share my last name. I should have, you know, maybe use my first name too, but anyway, I got it so...Suzy Chase: Yeah. Sorry people. Oh, well. Thanks so much for your meals that don't try to wow us, but hug us and thanks so much for coming on Cookery by the Book podcast.Julia Turshen: Thank you so much for having me. I really appreciate just the time and thoughtfulness you give to so many of us cookbook authors, and it's just always a pleasure to talk to you. So thanks for having me on.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Today we talk about food. Specifically, the experience around food choices and food preparation. Cooks know that the art of preparation can be just as enjoyable as the meal itself. And there's a lesson there for our own customer experiences. Plus, I throw in my famous Mushrooms à la Boursin recipe, on the house.

Dans ce nouvel épisode de Eat's Business, la revue de presse du Business de la Bouffe, Olivier Frey et Daniel Coutinho reviennent sur l'entreprise Cajoo et le concept des dark stores, entrepôts dédiés au stockage de marchandises pour la livraison de courses à domicile, sur la situation précaire des étudiants et les initiatives solidaires pour les aider, ainsi que sur l'ouverture d'un café et d'une boutique de chocolat Louis Vuitton à Tokyo.Dans cet épisode, sont aussi évoqués les défis de la filière française laitière, la baisse des revenus pour les éleveurs bovins, le manque de boulangers en France, les plats de restaurateurs vendus en grande surface, la levée de fonds de l'application des amateurs de vin Vivino, les clés pour savoir choisir ses œufs et un reportage sur la malbouffe.Après les dark kitchens, les dark storesLes Echos, Livraison : Cajoo lève 6 millions pour livrer les courses en 15 minutes, 04/02/2021Focus sur une toute jeune entreprise, dénommée Cajoo, qui est spécialisée dans la livraison de courses à la demande. Elle débute son service à Paris et vient d’annoncer avoir levé pas moins de 6 millions d'€ en seed.Alors que le secteur de la livraison de repas à domicile est mature et dominé par 3 grands acteurs en France, celui de la livraison de courses est encore à développer. Car, comme le rappelle l’article, si les grandes enseignes de la distribution proposent ce service, les délais entre la commande et la réception peuvent parfois être assez longs.Mais Cajoo ne va pas aller batailler avec les grands acteurs de la distribution et se positionne plutôt sur le créneau de l'épicerie du coin. Via son appli, Cajoo propose un assortiment de quelques centaines de produits (apéritifs, fruits et légumes, produits d'hygiène et de nettoyage). Mais c’est surtout sur une promesse de rapidité que la startup veut se démarquer : une livraison en 15mn.Et pour réaliser cette prouesse, et également pour limiter ses coûts, Cajoo compte installer des « dark stores », sorte d’entrepôts dédiés uniquement au stockage de marchandises. Les dark stores ont plusieurs avantages : les surfaces à louer sont plus petites (donc moins chères) que pour des magasins physiques, elles n’ont pas besoin d'être décorées, ni surveillées pour lutter contre le vol. A l’intérieur, l'espace est optimisé pour faciliter la préparation de commandes et la logistique.Enfin, Cajoo envisage d’aller au delà de Paris et compte se lancer dans une dizaine de villes françaises d'ici à la fin de l’année.Le fonds Frst investit 6 millions d'euros dans CajooMedium, Pourquoi nous investissons €6m dans Cajoo, 05/02/2021Pierre Entremont, co-fondateur du fonds Frst, explique pourquoi ils ont investi dans Cajoo. Selon lui, Cajoo, tout comme certaines entreprises similaires à l’étranger (Gopuff aux Etats-Unis, Dija au Royaume-Uni, ou Gorillas en Europe), ont en commun de chercher à mailler une ville avec de mini entrepôts qui permettent de n’être jamais loin de son client et de le livrer ainsi en 15mn.Le fait de disposer de mini entrepôts entraîne donc un assortiment produits plus limité que dans un grand supermarché et, selon Pierre Entremont, “le modèle doit donc embrasser cette contrainte et en faire une force”.La filière française laitière à la reconquête des FrançaisLes Echos, Comment la filière lait veut reconquérir les Français, 03/02/2021Un article très complet sur les défis que doit affronter la filière laitière française.Tout d’abord, le métier d’éleveur laitier est en pleine désaffection, car selon Christophe Perrot, chargé de mission à l'Institut de l'élevage, « Chaque année, près de 5.000 producteurs sortent du circuit pour seulement un peu plus de 2.000 nouveaux entrants”. A l’heure actuelle on ne compte plus que 54.000 exploitations laitières dans l’Hexagone. Il faut dire qu’un éleveur laitier travaille bien souvent sept jours sur sept et que la rémunération est loin d’être à la hauteur de la charge de travail.Ensuite, il y a un certain désamour des Français pour le lait. La consommation de lait a, en effet, baissé de 25% en quinze ans en France. Le lait est également de plus en plus en concurrence avec les alternatives végétales à base d’amande, de soja ou encore d’avoine. Preuve en est, même les industriels du lait ont lancé leurs propres alternatives végétales produits laitiers (Candia s’est lancé dans les jus aux noisettes et aux amandes, Bel a sorti un Boursin végétal). Pour sortir de cette situation, certains éleveurs ont choisi de se tourner vers le bio. D’ailleurs l’article précise que “le cap du milliard de litres collectés sur douze mois a été franchi en mars 2020”, ce qui représente environ 4% de la production totale en France. D’autres se sont lancés dans la transformation, que ce soit sous forme de fromage, de yaourt, voire même de caramel. Enfin, certains ont choisi de lancer des marques de laits spécifiques, équitables ou locales. De FaireFrance à Laitik en passant par C’est Qui Le Patron, toutes ces initiatives offrent une meilleure rémunération aux éleveurs. Car, comme le dit André Bonnard, ancien secrétaire général de la FNPL, « il faut redonner de l'espoir aux jeunes éleveurs ! ».Baisse des revenus des éleveurs bovinsL’Opinion, Elevage français : un paradoxe gros comme un bœuf, 04/02/2021Si, comme nous en parlions la dernière fois, la viande bovine française a plutôt bien résisté lors de la crise sanitaire, le revenu des éleveurs bovins a par contre été chahuté.En effet, les prix de la viande bovine ont connu des baisses allant jusqu’à 15% et, pour ne rien arranger, le coût de l’alimentation animale a en parallèle augmenté de 30 à 50% à cause de la hausse du prix des céréales. Ainsi, selon les calculs de l’Institut de l’élevage, les revenus des éleveurs bovins, qui n’étaient déjà pas très élevés en 2020 (10 500 euros en moyenne) ont baissé de 25% en 2020.Pour le député Jean-Baptiste Moreau, cela tient également à un problème d’organisation dans une filière où “des centaines d’interlocuteurs ne font pas le poids face à un acteur comme Bigard, qui réalise près de 70 % des abattages en France. Il y a clairement un problème de structuration”.  Manque de boulangers en FranceOuest France, La France manque de boulangers, 9 000 postes sont à pourvoir, 05/02/2021Alors que, selon La Confédération nationale de la boulangerie et de la boulangerie-pâtisserie française, le secteur recherche 9 000 personnes pour renforcer les 33 000 boulangeries déjà présentes sur tout le territoire, l’article se pose plusieurs questions sur l’attractivité de ce métier. Au niveau de la formation, tout d’abord, il ne semble pas y avoir de problème car en 2020 pas moins de 24 000 jeunes étaient en apprentissage. Si les jeunes privilégient l’alternance, l’inconvénient est par contre sa durée car le cycle de l’alternance dure deux ans. Au niveau des contraintes horaires, comme l’explique l’article, “aujourd’hui, être boulanger ou pâtissier ne veut plus dire se lever très tôt et travailler tous les week-ends”. Au niveau de la rémunération, un boulanger-pâtissier gagne aux alentours de 1 800€ nets pour 37 à 38 heures par semaine avec un dimanche travaillé sur deux. Enfin, l’article souligne que ce n’est pas un problème propre à la boulangerie mais que tout l’artisanat alimentaire est concerné.Menu à 1€ pour les étudiants à ParisLe Figaro, Un menu de restaurant facturé 1€ pour les étudiants à Paris, 02/02/2021Le restaurant Le Reflet (Paris, 3e) lance une opération solidaire pour les étudiants en situation précaire suite à la crise sanitaire avec un menu entrée/plat/dessert à 1 euro. L'équipe du restaurant s'est remise aux fourneaux sur la base du volontariat pour leur venir en aide.Les jeunes dans le besoin sont invités à réserver leur repas en click&collect sur le site du restaurant, chaque fin de semaine au déjeuner (jeudi et vendredi de 12h à 15h, réservation ouverte d'une semaine sur l'autre, carte d'étudiant requise pour le retrait).Plats mijotés à 1€ pour les étudiants à GrenobleFrance 3, Grenoble : des petits plats mijotés à 1 euro pour aider les étudiants en difficulté, 05/02/2021Même initiative à Grenoble où le restaurant "Chez Marius" va proposer des repas à 1 euro aux étudiants à partir du jeudi 11 février. Pour en profiter, un "Doodle" (un outil de planification en ligne) devrait être créé. Les jeunes pourront s'inscrire avec leur nom et leur numéro de carte d'étudiant.Bravo en tout cas à ces restaurateurs pour ces initiatives solidaires.Les restaurateurs en grande surfaceLe Figaro, « Ça donne le sourire » : ces restaurateurs qui vendent leurs plats en grande surface, 28/01/2021Autre initiative solidaire à souligner, des hypermarchés Leclerc, Intermarché et Carrefour proposent aux restaurateurs de vendre leurs plats et produits au sein de leurs magasins.Que ce soit en leur permettant de s’installer avec leur food truck sur le parking de l’hypermarché ou encore en leur permettant de déposer leurs plats à emporter dans un des bacs réfrigérés, certains magasins, à l’image de l'Intermarché de la ville de Joigny (89), celui de la commune Les Avenières (38) ou du Carrefour Market de Bellac (87) ont décidé d’aider à leur manière les restaurateurs locaux.De son côté, Leclerc, par la voix de son PDG, a annoncé que ce genre d’initiatives existait déjà dans certains de ses magasins et que le groupe était en « train d'étendre le système ».Bravo aux propriétaires de ces magasins qui, c’est à souligner, ne prennent ni bénéfices sur les ventes, ni ne facturent l’électricité à ces restaurateurs.Vivino lève 155 millions de dollarsTechCrunch, Vivino raises $155 million for wine recommendation and marketplace app, 03/02/2021L’application bien connu des amateurs de vins, Vivino, a annoncé avoir levé 155 millions de dollars (128 millions d’euros).Lancée en 2010, Vivino a connu une croissance rapide depuis 2 ans. Sa base d'utilisateurs est en effet passée de 29 millions en 2018 à 50 millions actuellement, Vivino souhaite utiliser cette importante levée de fonds pour renforcer son moteur de recommandation technologique et personnalisé, tout en étendant sa présence sur les principaux marchés en croissance dans le monde.L’appli s’est également transformée en marketplace qui vend du vin dans 17 pays et a atteint 250 millions de dollars de vente en 2020.On apprend également que l’appli a en stock près d’1,5 milliard de photos d'étiquettes de vin qu’elle a accumulées en dix ans d’existence.Louis Vuitton se lance dans la restauration et le chocolatWWD, Louis Vuitton Expands in Tokyo With New Tower, Café — and Chocolate Shop, 27/01/2021A la fin de cet article on apprend que Louis Vuitton se lance dans la restauration et dans le chocolat.A Tokyo, l’enseigne de luxe a ouvert Le Café LV et Le Chocolat V. Le groupe a par la même occasion indiqué que les restaurants et même les hôtels pourraient être une future voie d'expansion.En janvier 2020 déjà, Vuitton avait ouvert son premier restaurant dans sa nouvelle boutique phare à Osaka, au Japon.Les chocolats, vendus en boîtes de 4, 9, 16 et 125 pièces, sont présentés en carrés ou moulés dans les formes du célèbre monogramme LV. Comme le résume Michael Burke, le PDG de Louis Vuitton, “le plus important, c'est de créer une expérience. Comment traduire Vuitton en nourriture ? Vous savez, nous avons réussi à traduire les malles en mode. C'est donc un exercice créatif”.Bien choisir ses œufsFrance 2, Derrière nos étiquettes : toutes les clés pour bien choisir des œufs, 03/02/2021Quelques pistes pour bien choisir vos œufs et faire la distinction entre les bios, les plein-air et ceux issus d'élevages intensifs.La malbouffeARTE, La grande malbouffe, 01/2021Que mangeons-nous réellement en avalant un cordon bleu industriel ? Ce documentaire met la main à la pâte pour déconstruire les pratiques souvent douteuses de l’industrie agroalimentaire. Découvrez l’émission Eat’s Businesshttps://businessofbouffe.com/podcast-eats-business Pour vous abonner à la newsletter Eat’s Businesshttps://businessofbouffe.com/revue-de-presse-eats-business-newsletter 

Kodee is a dear friend whom I've known her whole life. She's a former top-level collegiate athlete who played for the University of Wisconsin Badgers Soccer Team. You can find Kodee on Instagram and Twitter @kodeew. The recipe we made was with leftover ingredients from her fridge including: potatoes, onions, broccoli. Boursin cheese and milk.

Shouting Is Funny are making their company debut with festive adventure Fandango Boursin and the Christmas Spirit. Butter the Elf must seek the aid of a legendary bounty hunter, after the Christmas Spirit is stolen and the entire festive season is threatened. Created by Harvey Badger, Angus Maxwell and Christian Powlesland, with original music and songs written by the company. You can follow us on Instagram, Twitter and Facebook, and subscribe to our YouTube channel, by simply searching Shouting Is Funny.

We each shed a tear around the 24 minute mark, so that was fun.Besides that we talked about making kugelis (Lithuanian potato casserole), Allison got some new Uggs, Allison bought like 32 candles, and Reese is baking some cookies.Tip of the week - Boursin cheese on steaks3 for 3Allison:1) Celebrities and athletes get COVID tested for safety all the time, but regular folks that put their lives at risk aren't tested much at all (nurses, etc). 2) What's your must-see Christmas movie?3) Funny family stories from the holidays.Mike:1) What's this "Vegan January" crap you were trying to pull?2) Does anyone recycle batteries like you're supposed to?3) Were you hit as a child? Is it acceptable to hit children?Support the show (https://www.patreon.com/basicsuburbia)

"Consultez-vous des médias francophones?" "Comment définiriez-vous un Wallon et un Bruxellois?", "Que connaissez-vous de la culture francophone belge?"... Pour le cinquième épisode de Dring Dring, le podcast de DaarDaar, le journaliste Aubry Touriel va tenter de trouver réponse à ces questions dans la province de Flandre orientale.De Grammont à Gand en passant par la frontière linguistique, il va discuter avec des Flamands de ce qu'ils savent sur les Belges francophones et leur culture. Il va par exemple rencontrer Aïsha, jeune de 20 ans de Deinz qui pense que la culture francophone "c'est du pain, du vin et du Boursin". Ou Yelena qui connaît deux artistes belges francophones: Stromae et Jean-Claude Van Damme..Le reporter spécialiste de la Flandre roulera à vélo à travers les Ardennes flamandes. Vous découvrirez le château d'Ooidonk, qui n'a rien envier à ses cousins de la Loire. Vous visiterez aussi le musée du Tour des Flandres à Oudenaarde.Ces histoires vous intriguent? Alors écoutez le quatrième épisode de Dring Dring, le podcast de DaarDaar qui vous fait découvrir la Flandre à vélo.---Réalisation – prise de son – montage : Aubry TourielHabillage sonore : Zoltan JanosiMixage : Cédric VanstraelenPhotographie : Jef Van den BosscheIllustration: Camille ToussaintProduction : DaarDaarProjet soutenu par le Fonds pour le Journalisme Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

I break down the top headlines in analysis and review. News on 1) Upfield and Roquette plants in Canada, 2) The Bel Group makes plant-based versions of its major brands, 3) Omnipork heads to McDonalds and 4) Jay and Bob of Mooby's head to Chicago. It's the Plantbased Business Minute! The Plantbased Business Hour airs every Tuesday/Thursday at 1p PT right here! Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. 

durée : 00:02:09 - Le brief éco - Bel annonce un virage stratégique, à l’heure où les produits vegan rencontrent un vif succès auprès de la clientèle, et mise sur les produits sans lait.

Le rapport Mapping, publié en octobre 2010, a été élaboré par le Haut-Commissariat des Nations unies aux droits de l'homme. Basé sur une enquête réalisée par 33 experts congolais et internationaux entre 2008 et 2009, il répertorie les violations les plus graves des droits humains commises en RDC entre 1993 et 2003, période marquée par deux guerres. Le rapport identifie 617 actes pouvant être qualifiés de crimes contre l'humanité et crimes de guerre, et compile une liste des principaux responsables, gardée confidentielle à ce jour. Depuis sa publication, il a été totalement enterré. Mais une évolution dans le dossier pourrait bien venir d'Europe.  Invités :- Muriel Salmona, psychiatre, présidente de l’Association Mémoire Traumatique et Victimologie, membre du Comité Scientifique de la Chaire internationale Mukwege à Liège en Belgique.  - Geneviève Garrigos, conseillère de Paris, défenseur des Droits Humains, ancienne présidente d’Amnesty France, vice-présidente de la Sous-Commission des Questions Internationales et Européennes de la Commission Nationale Consultative des Droits de l’homme. - Clément Boursin, responsable Afrique à l’ACAT, Action des Chrétiens pour l’abolition de la torture. Rapport MAPPING : - RDC: Projet « Mapping » concernant les violations des droits de l’homme 1993-2003- Rapport du Projet Mapping concernant les violations les plus graves des droits de l’homme et du droit international humanitaire commises entre mars 1993 et juin 2003 sur le territoire de la République démocratique du Congo.  

C’était il y a 10 ans, jour pour jour, rappelle le site d’information congolais Actualité CD : « le 1er octobre 2010, le Haut-Commissariat des Nations Unies aux Droits de l’Homme publiait le rapport du projet de cartographie des crimes graves perpétrés sur le sol du Congo-Zaïre entre mars 1993 et juin 2003. Ce rapport avait répertorié 617 incidents auxquels se rapportent les violations les plus graves des droits humains, y compris des crimes de guerre et des crimes contre l’humanité. Le rapport avait également dressé un état des lieux de la capacité du système judiciaire national, et proposé des options de justice pour faire face aux conséquences de ces crimes. A ce jour, pointe Actualité CD, en dehors de quelques progrès réalisés sur le plan législatif et de quelques poursuites menées de manière éparse par la justice congolaise, les crimes documentés dans ce 'Rapport Mapping' demeurent largement impunis. Pendant ce temps, de nouveaux crimes graves continuent à être commis à grande échelle sur le territoire congolais, y compris par les mêmes acteurs que ceux qui avaient sévi entre 1993 et 2003, forts de l’impunité dont ils jouissent et de l’influence militaire, politique et/ou économique qu’ils ont conservée, voire renforcée, en RDC et dans la sous-région. » Alors « cet anniversaire est une occasion propice, conclut Actualité CD, de faire le point sur les progrès réalisés en matière de vérité, de justice et de réparations en RDC au cours des dernières années, sur les obstacles et les défis subsistants, et sur les voies et moyens de les surmonter pour étancher la soif de justice et donner enfin une réelle chance au respect des droits humains. » Pourquoi cet immobilisme ? « Malheureusement, 10 ans après, le constat est amer et implacable, relève pour sa part Alphonse Maindo, universitaire et politologue dans une tribune publiée par le site spécialisé sur la RDC Afrikarabia : rien n’a vraiment changé en matière des droits humains, affirme-t-il. Les mêmes crimes se poursuivent allégrement sans désemparer, les victimes sont livrées à elles-mêmes sans aucune réparation ni justice, ni même la simple vérité. Pourquoi 10 ans de silence après ce rapport ? » Alphonse Maindo y voit plusieurs raisons : « en premier lieu, l’Etat congolais n’a jamais fait de ce rapport son cheval de bataille. Et pour cause, l’Etat congolais est fragile et défaillant, sa justice est inapte à poursuivre les auteurs des crimes. Et puis, nombre d’auteurs présumés de ces crimes occupent des postes importants dans les plus hautes sphères de l’Etat. » Autre raison : « le manque de financement international et probablement de volonté politique. En effet, pour appliquer les recommandations du Mapping, notamment celles concernant la justice transitionnelle, il faut mobiliser des fonds. Et les principaux bailleurs des fonds ne se bousculent pas. » Il y a aussi, pointe encore Alphonse Maindo, « l’action de puissants lobbies qui travaillent à congeler voire à fossiliser le Rapport Mapping. Ces lobbies sont mus, pour certains par de gros intérêts économiques et financiers derrière les pillages et trafics des ressources naturelles ayant accompagné ou motivé les crimes décriés. » Et « en dernier lieu, on retrouve la résistance de certains pays accusés dans le rapport (Rwanda, Ouganda, Burundi, etc.) et de certains individus soupçonnés d’avoir perpétré ces crimes et assumant des hautes responsabilités politiques et/ou sécuritaires dans les Etats de la région. » Justice ! Alors, « il est temps que les responsables politiques et militaires des crimes les plus graves commis en RDC entre 1993 et 2003 répondent de leurs actes », s’exclame Clément Boursin dans une autre tribune, publiée cette fois par Le Monde Afrique. Clément Boursin est responsable Afrique de l’ONG ACAT France (Action des chrétiens pour l’abolition de la torture). Pour lui, « l’avènement d’une justice réparatrice est essentiel pour construire la paix dans le pays. Divulguer publiquement les noms de ces responsables, inscrits dans la base de données du Haut-Commissariat aux Droits de l’Homme, pourrait contribuer à les écarter du pouvoir, à les amener devant la justice et à libérer la parole des victimes et des témoins qui ne seraient plus contraints de vivre dans la peur des représailles de leurs bourreaux. Le Rapport Mapping, conclut-il, ne doit plus être un sujet tabou. »

The Truth Shall Make Ye Fret is a podcast in which your hosts, Joanna Hagan-Young and Francine Carrel, read and recap every book from Sir Terry Pratchett’s Discworld series in chronological order. This week, Part 3 of our recap of “Eric”. Junk bowls! Twiglets and Boursin! Douglas Adams! Formulate! (The very thing!)Find us on the internet:Twitter: @MakeYeFretPodInstagram: @TheTruthShallMakeYeFretFacebook: @TheTruthShallMakeYeFretEmail: thetruthshallmakeyefretpod@gmail.comWant to follow your hosts and their internet doings? Follow Joanna on twitter @joannahagan and follow Francine @francibambi Things we blathered on about:JK Rowling's new book sparks fresh transgender rights row - CNN Rhianna Pratchett’s tweet about The Watch showrunner’s post Arthur Conan Doyle’s estate sues Netflix for giving Sherlock Holmes too many feelings - The VergeThe Etymologicon: A Circular Stroll through the Hidden Connections of the English LanguagePersephone :: Queen of the Underworld - Greek MythologyOrpheus - Greek MythologyQuote by Douglas Adams: “Another thing that got forgotten …” - GoodreadsJoanna’s necklace - InstagramBlack Books - Franʼs New Work - YouTubeCosmogonist - definition of cosmogonist by The Free DictionaryJoanna’s social media (for Inktober poetry reasons): Instagram (@joannamercutio)Twitter (@joannahagan)

In this episode, Annie and Elyse chat about our favorite summer lunches in France. We talk about eating habits locals have in France during the warm months and the foods we all look forward to every summer in France. We also share a few recipes and cooking tips from our southern France kitchens! #joinusinfrance #frenchfood #frenchwine #summerfoods Support Elyse on Patreon Annie & Elyse's Favorite Summer Lunches in France In France we don't want to turn the oven on. Why? Because most French homes don't have air conditioning! Turning the oven on raises the temperature of an already hot house too much. That's also why many villas in France have a full kitchen outside. Some people just have a barbecue, but you'll also find outdoor kitchens with a "plancha" (large hot plate), a fridge and a sink. And air-fryers are also good for that. Do French People Have Food Traditions in the Summer? French people used to eat a lot more regional foods, but as food distribution has become more global, you can find similar summer foods all over France. Barbecues French people barbecue sausages a lot. There are electric barbecues you can even use on a balcony. Merguez from North Africa Chipolatas from the south of France Porc chops Duck heats Grilled Rocamadour cheese Summer Salads Watermelon salad with feta and mint Caprese salad with garden tomatoes, mozzarela and fresh basil Salade Niçoise (and maybe some Socca to go with it?) Salads with boiled eggs and fruit (fresh strawberries or canned peaches or melons) Melon Charantais with prosciuto ham or with port wine Summer Soups Gazpacho Cucumber soup Royco soup (instant) Zucchini soup with either curry or Boursin cheese Summer Sandwiches Pain Bagnat Sandwich aux mergez Sandwich à la saucisse de Toulouse Summer Pizzas Pissaladière Fig and feta pizza Summer Fruit Peaches Melons Charentais Flat peaches or nectarines Summer Dishes Ratatouille (which you can make in one pot and without much fuss as Annie explains 19 minutes into the episode) Tian de légumes Quiches with a lot of onion or zucchini or Swiss chard or leeks Tomates farçies Dishes with fresh peas Mussels and fries Terrines de poisson or terrines de légume Fresh sardines on the grill Taboulé Apéritif dinatoire is a big thing in France in the summer Summer Is Rosé Season For some reason most French people switch to drinking rosé during the summer, especially in the last 10 years. It's completely OK to drink it with ice, but if you don't use ice it must be served very cold. There are good rosés from Corsica, Provence and Pays de Loire. More episodes about French food and wine   Email | Facebook | Instagram | Pinterest | Twitter   Did you get my VoiceMap Paris tours yet? They are designed for people who want to see the best of Paris neighborhoods and put what they are looking at into historical context. There are so many great stories in Paris. Don't walk right past them without having a clue what happened there! You can buy them directly from the VoiceMap app or click here to order activation codes at the podcast listener discount price. Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise If you enjoyed this episode, you should also listen to related episode(s): French Food, Episode 17 Dealing with food allergies in France, Episode 170 A Cornucopia of Bizarre French Foods, Episode 193 Food Prices at French Grocery Stores, Episode 197 Do's and Don'ts at Restaurants in France, Episode 209 Cafe Culture in France, Episode 228 Categories: French Culture, French Food & Wine

THIS EPISODE: We eat Cheese, and talk about Journalism, Negative Reviews, London Jazz News, and our favourite live events of 2019/2020. Sebastian Scotney: LondonJazz News was started as a blog by Sebastian Scotney in 2009, and has gone on growing ever since. It now involves a substantial team of contributors and helpers. The site publishes a daily flow of news, previews, reviews and interviews. The archive of published articles now stands over 8,000 pieces, with up to 100 new pieces per month, and a record of 11 on a single day. The unmediated voice of the musician is a feature. One commentator wrote: “LJN has given musicians a voice in the jazz press.” The site provides what has been called “the most in-depth local jazz coverage on the planet” — The Jazz Line (May 2013). The team has editorial control; up to 20% of the content forms part of advertising packages, and is discreetly marked as such. LJN also covers jazz and jazz-related news from way beyond London (just as the London Review of Books is not restricted to books on, from or about London).https://londonjazznews.com/ 

Au marché No mercado Les courgettes (f) As abobrinhas La salade O alface Les citrons (m) Os limões Les poireaux (m) Os alhos porós Les tomates (f) Os tomates Les champignons (m) Os cogumelos Les avocats (m) Os abacates Les pommes de terre As batatas Je voudrais des tomates. Eu gostaria de tomates. Des grosses ou des petites? Dos grandes ou dos pequenos? Deux kilos de grosse, s’il vous plaît. Dois kilos dos grandes, por favor. Et avec ceci, madame?. E com estes, madame? Ce sera tout, merci. Isso é tudo, obrigado. Trois euros, cinquante. Três euros e cinquenta Des grosses ou des petites? Dos grandes ou dos pequenos? Et avec ceci, madame?. E com estes, madame? Trois euros, cinquante. Três euros e cinquenta Le fromage de chèvre est trop cher. O queijo de cabra está muito caro C’est combien ce fromage? Está quanto o queijo? Ce sera tout. Isso é tudo. C’est combien? É quanto? Au supermarché No supermercado Les produits d’entretien (m) Os produtos para o lar Les fruits (m) As frutas Les boissons (m) As bebidas Les plats préparés (m) Os pratos prontos (preparados) Les légumes (m) Os legumes (verduras) Les produits surgelés (m) Os produtos congelados Les produits laitiers (m) Os laticínios (os produtos lácteos) Les produits de beauté (m) Os produtos de beleza Je peux avoir un sac, s’il vous plaît? Eu posso (ter) uma sacola, por favor? Où est le rayon des boissons? Onde é o corredor de bebidas? Où est la caisse, s’il vous plaît? Onde é o caixa por favor? Tapez votre code, s’il vous plaît. Digite sua senha por favor Le pain O pão Le lait O leite Le beurre A manteiga Le jambon O presunto Le sel O sal Le poivre A pimenta La lessive O sabão em pó Le papier toilette O papel higiênico Les couches As fraldas Le liquide vassale O detergente líquido. Au supermarché No supermercado Gisela aime faire la cuisine. Gisela adora cozinhar. Elle a loué une chambre chez une vieille dame et elle peut préparer le petit déjeuner et le repas du soir dans la cuisine. Ela alugou um quarto na casa de uma senhora idosa e ela pode preparar o café da manhã e as refeições na cozinha. A midi, elle prend un sandwich avec un café créme au bistro, Ao meio-dia, ela pega um sanduíche com café creme no bistrô, prés de son bureau; en été, elle mange souvent une glace (mais sans créme Chantillyl). perto do seu escritório; no verão, ela come muitas vezes, somente um sorvete (mas sem creme Chantillyl). Une fois par semaine, le samedi aprés-midi, elle va au supermarché pour acheter tout ce qu'il faut pour ses repas. Uma vez por semana, no sábado à tarde, ela vai ao supermercado para comprar tudo o necessário para suas refeições. Mais d'abord elle passe á la boulangerie, ou elle est sure de trouver du pain frais tous les jours. Mas, primeiro, ele passa na padaria onde ela tem certeza de encontrar pão fresco todos os dias. Elle préfáre les baguettes, mais quelquefois elle prend aussi une ficelle et des croissants. Ela prefere as baguetes, mas às vezes também leva uma bisnaga e croissants. Comme les Parisiens, elle porte le pain (sans papier) sous le bras et, en route, elle commence á en manger des petits morceaux... Como os parisienses, ela leva o pão (sem papel) sem baixo do braço e, no caminho, ela começa uma comer pequenos pedaços ... Au supermarché, le choix est grand. Aujourd'hui, elle commence par le rayon de la crémerie: No supermercado, a escolha (oferta) é grande. Hoje, ele começa pela seção de laticínios: elle prend un petit paquet de beurre (une demi-livre), plusieurs pots de yaourt et surtout du fromage; ela pega um pequeno pacote de manteiga (meia libra), vários potes de iogurte e sobretudo queijo;... elle aime le camembert, le boursin, le gruyére et le fromage de Hollande. ela adora camembert, Boursin, Gruyère e queijo da Holanda. Elle met tout sur le chariot et passe au rayon de la boucherie, Ela coloca tudo no caminhão e vai para seção do açougue, oü ell

Recorded 26JUL2019 - Bob and Jerome try the Boursin to understand the Gournay-gourmet connection, and determine that fancy people need snacky cheese too. Choose your spice mix, and cummerbund, and get some cheese off the silver tray.

Today on the Abiding Together Podcast, Sr. Miriam, Michelle, and Heather discuss how to have fruitful and authentic small group discussions that provide safety and opportunities for deep connection with others. We give insights into how to talk in a vulnerable way, how to sit at one another’s feet and listen, and what the ingredients are for meaningful conversations. We hope this offers some helpful insights for going deeper in your friendships and small faith groups with other women. One Thing We Love this Week Sister Miriam’s one thing - Heather’s Greek Salad (diced cucumber, grape tomatoes, bell peppers, sweet onion and feta (you can get it without goat milk if you like) and the amazing Abbotsford Greek Islands restaurant dressing. Michelle’s one thing - Reading books aloud with her daughter. She is using this website to read The Secret Garden. Heather’s one thing - Making an awesome charcuterie board. Here’s a link with a video of how to make one. Also, you can pinterest this and find other cool ideas. I love including a raised bowl with some little chocolates in it as well. Dried apricots, mixed nuts, sliced pepper salami, Boursin, baby dills, cheese, brie, are some of my favorites. Discussion questions What blesses you the most in good conversation? What makes you feel safe in conversation and what makes you feel uncomfortable? What is bringing you joy right now in your life? What is a theme going on in your life this year? What does restored femininity (masculinity) look like? Journal Questions Do you spend more time sharing or listening in conversations? How can you grow in the area that you're not as strong in? Who is someone in your life that you need to make time to sit at their feet more often? What holds you back from sharing your heart? Quote to Ponder “We cultivate love when we allow our most vulnerable and powerful selves to be deeply seen and known, and when we honor the spiritual connection that grows from that offering with trust, respect, kindness and affection.” - Brene Brown Scripture for lectio divina - Sirach 14-16 “Faithful friends are a sturdy shelter: whoever finds one has found a treasure. Faithful friends are beyond price; no amount can balance their worth. Faithful friends are life-saving medicine; and those who fear the Lord will find them.”

Boursin, Vache qui rit, Tartare... Les fromages à tartiner Dans cette consultation en direct, Dr Jean-Michel Cohen parle aujourd'hui des fromages à tartiner qu'on trouve au supermarché. Mais si vous les connaissez tous : Vache qui rit, Kiri, Philadelphia, Boursin ou encore Saint-Morêt...Quel est votre fromage à tartiner préféré ? Tous ces fromages sont célébrissimes mais que valent-ils sur le plan nutritionnel ? Et d'abord, est-ce que ce sont de vrais fromages ? Dr Jean-Michel Cohen répond à vos questions en direct et vous donne ses conseils en nutrition. N'oubliez pas de relayer notre opération #stopobesite et merci de votre soutien et de faire votre analyse minceur gratuite avec Jean-Michel Cohen Le Docteur Jean-Michel Cohen a élaboré un Programme Minceur, Savoir Maigrir, qui permet de perdre du poids rapidement, durablement et sans aliments interdits. Le principe de sa méthode est assez simple : Pour mincir, il faut limiter les apports caloriques non pas en se privant mais en réduisant sa consommation calorique grâce à un choix de bons aliments. Pas de méthode miracle, mais du bon sens... Ce régime met ainsi l'accent sur les fruits et légumes, crus ou cuits, dont la consommation presque illimitée est encouragée. Et pour un résultat optimal, il faut y aller en douceur. La première semaine, le programme du Dr Cohen autorise un apport de 1400 à 1600 calories par jour. Vous souhaitez mieux manger, maigrir, rééquilibrer votre alimentation, apprendre à toujours faire les bons choix alimentaires ?Faites votre analyse minceur gratuite avec Jean-Michel Cohen Abonnez-vous ici à la chaîne Savoir Maigrir sur Youtube Découvrez la chaîne Youtube de Jean-Michel Cohen Visitez la page Facebook Savoir Maigrir avec Jean-Michel Cohen Suivez les stories de Jean-Michel Cohen sur Instagram Suivez Jean-Michel Cohen sur Twitter Les avantages de la méthode Savoir Maigrir :-Grande diversité des aliments proposés-Fruits et légumes à volonté, qui permettent de se sentir rassasié-Absence d'interdit formel : le système d'équivalence permet de pouvoir craquer de temps en temps-Le schéma est assez flexible, puisqu'on peut alterner des journées à 900 calories et des journées à 1400/1600 calories-Le programme à 1400/1600 calories peut être fait sur le long terme-L'accent est mis sur l'activité physique, ce qui est très positif. A la pointe de la recherche en nutrition depuis plus de 30 ans, Jean-Michel Cohen est auteur de nombreux best sellers en nutrition et le nutritionniste français leader du coaching minceur sur internet.

Grab some bread, open the box, remove the foil and dig in. Today, we are talking about the brief history of Boursin cheese --- Send in a voice message: https://anchor.fm/foodinfive/message

Siblings Mishelle and Sean want to tell you about all the stuff they swear by in their first ever episode. If only they had put in the bare minimum of effort in planning the thing. Enjoy the slow train wreck as they extol the virtues of salt, Boursin cheese and a Netflix series with almost giving away the ending

Here's our fifth Quick Bite from the 2018 Wine and Dine Half Marathon Weekend!  Our next stop is at the Cheese Studio that is a part of the 2018 Epcot International Food and Wine Festival.  We tried the Braised Beef Stroganoff and the Maple Bourbon Boursin Cheesecake.  Why haven't we cooked with more dishes and desserts with Boursin before?  Also, we sip on a nice dry and woodsy Alta Vista Estate Malbec that compliments the stroganoff perfectly. Stay tuned for race recaps and more, including visits to additional booths at the 2018 Epcot International Food and Wine Festival (YUM!).  Also, the most meaningful episode from the weekend - the Half Marathon Recap - is coming on SATURDAY.  I'm hoping you'll watch and share, or even just drop me a comment to help celebrate this big comeback with me.  It would mean so much! THAT'S A WRAP Thank you for watching! Here's hoping for a great second year of the podcast because of all your support!  Please subscribe and rate us on iTunes. We would love to hear your feedback and need your help getting discovered as a podcast! Follow us on our website, Facebook, Instagram, and Twitter.

Un gros gâteau au chocolat, un fromage bien crémeux… À quel point prenez-vous du plaisir en mangeant ? Est-ce qu’un plat, un aliment, vous a déjà mis en transe, dans un état… orgasmique ?Dans ce cinquième épisode de Plan Culinaire, nous avons cherché à savoir si le plaisir gustatif pouvait être aussi intense que le plaisir sexuel. Il faut croire que oui : d’après un sondage Harris Interactive pour Grazia, les Français·es ont bien du mal à choisir entre les deux, comme Joey dans Friends : la moitié préfère se priver de nourriture, tandis que l’autre serait prête à renoncer au sexe (#TeamMonica).Pour comprendre s’il nous (et vous !) était possible de ressentir, un jour, un authentique orgasme culinaire, nous avons rencontré plusieurs femmes convaincues de l’avoir vécu, mais aussi une neurobiologiste, le patron d’une agence de pub, ainsi qu’un journaliste américain.Et comme on a très envie de savoir si vous avez déjà eu la chance de vivre un orgasme culinaire, racontez-nous tout sur Facebook, Twitter – ou par mail, pour plus d’intimité !Vous pouvez vous abonner à Plan Culinaire sur Apple Podcasts, sur votre appli préférée grâceà notre flux, sur Google Podcasts, SoundCloud, YouTube, Deezer, Stitcher...Ressources citées pendant l’épisodeLe sondage Grazia/Harris InteractiveLe livre de Michael Moss, Salt, Sugar and FatUn article de Michael Moss dans le New York Times sur notre addiction à la junk foodLe livre de la sexologue Magali Croset-Calisto, Dolce ItaliaLa scène des burgers dans How I Met Your MotherLa pub pour les produits laitiers, «des sensations pures»La pub Boursin de 1968Une pub Senoble «C’est bon la honte !» See acast.com/privacy for privacy and opt-out information.

Une bonne dizaine d'actualités, un roman photos, un kikator et le plein de culture, voici un CVT un peu spé... totalement normal. Un gros merci à Mathilde, Anna, Violaine, Musica, Marie et Stéphanie qui ont permis de montrer que le sexe, la couleur de peau et tout autre critère dont on se fout totalement ne change rien au délire que peut être cette émission ! Savourez ce numéro. Bonne écoute à tous et rendez-vous le jeudi 15 Novembre à 21h toujours en direct sur vodio.fr avec le témoignage d'un monsieur très intéressant qui accompagne des enfants autistes. Prenez soin de vous ! Le roman photos : https://imgur.com/a/nEQw4VR Les liens de l'émission : https://www.gala.fr/l_actu/news_de_stars/mort-de-charles-aznavour-ce-jour-ou-il-a-engueule-michel-sardou-qui-avait-decide-darreter-la-scene_419890 https://www.francetvinfo.fr/culture/people/les-mille-et-une-vies-de-kev-adams-le-petit-prince-de-l-humour-devenu-star-du-cinema-francais_2945979.html https://www.20minutes.fr/societe/2346879-20181002-essence-noms-carburants-changent-toute-europe-partir-12-octobre https://france3-regions.francetvinfo.fr/hauts-de-france/pas-calais/calais/ils-lancent-enlysee-boutique-ligne-parodiant-celle-elysee-au-profit-associations-aide-aux-migrants-1545942.html https://www.enlysée.fr/ https://www.huffingtonpost.fr/2018/10/03/avec-squatforchange-des-dizaines-de-papas-reclament-des-tables-a-langer-dans-les-toilettes-pour-homme_a_23549741/?utm_hp_ref=fr-homepage&ncid=fcbklnkfrhpmg00000001 https://culturebox.francetvinfo.fr/culture/il-y-a-50-ans-la-premiere-publicite-de-marque-a-la-television-280049#xtref=acc_dir http://www.europe1.fr/societe/amazon-piege-ses-livreurs-avec-de-faux-colis-pour-lutter-contre-le-vol-3762455 https://www.lesoir.be/180952/article/2018-09-27/m6-recherche-des-cons-pour-une-emission-tele https://people.bfmtv.com/tetes-couronnees/meghan-markle-ferme-elle-meme-la-portiere-de-sa-voiture-et-epate-les-anglais-1531449.html https://hitek.fr/actualite/red-dead-redemption-2-testicules-chevaux-jamais-ete-aussi-detailles_17372

Hosts Emmi & Ryan trying a new show setup this week. This episode was a super blue cheese emotional one. It was recorded on Friday June 8th when Anthony Bourdain passed away. He was an inspo to them and will leave a big hole in their hearts. This episode is dedicated to him his realness, empathy, creative depth and love for food and people. “As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life — and travel — leaves marks on you. Most of the time, those marks — on your body or on your heart — are beautiful. Often, though, they hurt.” - Anthony Bourdain He is a true hero and reminds us that life is hard, but always remember to express yourself and let love in. Shout out / all credit to Jessica Lanyadoo (resident astrologer for thehoodwitch.com) for the bless-up you gift us with spiritual guidance ERRY DAMN WEEK. What would we do without you? Find more of her work at Lovelanyadoo.com

Happy 4th Chew Crew! To honor cook outs everywhere, Kevin & Steve run down their Top Ten Summer Foods. Along the way they cover ST2, Baby Driver, "My Monday Morning Beer," burnt hot dogs, Eddie the Pig, Ruffles vs. Pringles, shellfish shellfish shellfish, "pa-tayda salad," busting' out the Boursin, what can you lick but not bite?, Sam Elliott: Ice Cream, it ain't just for Summer any more, hamburguesa con queso, everything is better sawlty, The Purple Freak, snorting Old Bay and MORE. ENJOY THE CHEW!  

After a few weeks' hiatus, the guys return with a small math error for their 14th episode. Sweet potatoes (potatos?) were the common ingredient, Ryan trying out a sweet potato, seasoned chicken, pear and Boursin sandwich on a pita (ENTICE: 25) and Rob using soft tortillas to make sweet potato, avocado, pineapple and rosemary ham tacos (ENTICE: 25). After talking out those scores and discussing the merits of microwaved sweet potatoes, they turn to several parts of Khalil Gibran's The Prophet, a pseudo-religious pseudo-prose pseudo-verse text with more than a few genuine thought nuggets.

With tracks from Masomenos, Larry Heard, Reverso 68, Lazydisco, The Mole, Agoria, Jazzanova, Shep N Wily Aka Jay Shepheard & Tad Wily, Fallout, No Regular Play, Battles, Logo, Darabi/Tim Paris, Gabi Delgado, Snuff Crew, Headman, Daniel Bortz & Sascha Silber, Simon Baker, Makossa & Megablast, Gesaffelstein, Runaway, Wildbirds & Peacedrums and Argy. Contact: dj@ribeaud.ch.

Make potato gratin as a side for your next dinner instead of plain old mash potatoes. http://www.2minutechef.tv

Rachel and chef Mario show you how to break out of the cliche chips and dip. http://www.2minutechef.tv

Le combat du Dr Denis Mukwege contre les violences sexuelles faites aux femmes. Prix Nobel de la Paix en 2018, il sera au Forum pour la Paix de Normandie les 4 et 5 juin 2019. Avec Jean-Marie Legoux, membre du CODIR de l'ACAT et Clément Boursin, chargé des programmes Afrique.