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2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
2 episodes with brodo
durée : 00:05:30 - La cucina allegra d'Alessandra Pierini - par : Alessandra Pierini - Alessandra Pierini vous présente un personnage italien assez curieux, qui a beaucoup écrit sur la cuisine santé à la fin du XIXe siècle. Un médecin gourmand qui a tracé les bases d'une longue et saine existence, en mangeant, des polpette (les boulettes en italien) !
Caldo de osso, caldo de ossos, caldo de mocotó, brodo, consommé – esta super bebida tem muitos nomes, e tem ainda mais benefícios para a saúde. Assista a este vídeo até o final para saber exatamente: - como fazer o seu caldo de osso, - quais os ingredientes necessários, - o exato modo de preparo passo a passo, - proteínas, colágeno, glicina, glucosamina, condroitina: quais nutrientes tem no caldo de ossos, - os benefícios de saúde do caldo de osso, - quais os riscos e desvantagens de fazer caldo de osso, - quando tomar caldo de osso, - quanto tomar de caldo de osso por dia, e mesmo - caldo de osso ajuda a emagrecer? Descubra agora. Então veja o vídeo com atenção, deixe seu "gostei" e se delicie ao fazer essa receita. Você encontra receitas deliciosas e baixas em carboidratos estão disponíveis no nosso Livro Físico 150 Receitas Low-Carb De Sucesso (receba em casa com frete grátis): https://go.hotmart.com/W7376153U?src=podcast #caldodeossos #lowcarb #receita ------------ * Vídeos e recursos mencionados * - Siga a gente no Instagram: https://www.instagram.com/senhortanquinho/ - Como desloquei meu ombro, perdi massa muscular, e depois recuperei em 6 semanas: https://www.youtube.com/watch?v=Di4oSbu-DDY - O único suplemento que eu utilizo (e por quê): https://www.youtube.com/watch?v=IJGQ78ir_cE - Probióticos e Prebióticos podem fazer mal para seu intestino: https://www.youtube.com/watch?v=CrN1qkxN4wY - Melhores preços de ingredientes low-carb: https://materiais.senhortanquinho.com/tudo-low-carb - Receba nosso livro físico de receitas low-carb na sua casa: https://go.hotmart.com/W7376153U?src=podcast - Mude sua alimentação, emagreça e tenha uma vida mais leve e saudável. Conheça o Cardápio Tanquinho 2.0: https://go.hotmart.com/Q30279101M?src=podcast ---------- Participe da na lista VIP de transmissão: - no TELEGRAM: https://landing.senhortanquinho.com/telegram-cadastro-lista-vip-telegram-senhor-tanquinho/ - no WHATSAPP: https://landing.senhortanquinho.com/whatsapp/ ---------- Deixamos um agradecimento especial aos alunos dos nossos livros, cursos e treinamentos. Para você que busca mais resultados em menos tempo, com mudanças poderosas e duradouras: nós podemos te ajudar. Se não sabe por onde começar, recomendamos que participe da Comunidade M.A.G.R.A.. --- Support this podcast: https://anchor.fm/senhortanquinho/support
Che non è propriamente la zuppa di questa immagine, ma il brodo primordiale è quasi espressione del senso di smarrimento di un cristiano, anzi, Cristiano, visto che è il mio secondo nome, di fronte alla privazione sistematica e non regolata del pattern del sonno.Parole a caso, ordinate e in fase ma con un disordine regolarizzato.Boh.TechnoPillzFlusso di coscienza digitale.Vieni a chiacchierare sul riot:https://t.me/TechnoPillzRiotAscoltaci live tutti i giorni 24/7 su: http://runtimeradio.itScarica l'app per iOS: https://bit.ly/runtAppContribuisci alla Causa andando su:http://runtimeradio.it/ancheio/
What the New Disney World Ticket Pricing Will Mean for YouBeginning December 8, Walt Disney World will introduce park-specific pricing on 1-day, 1-park tickets. This means you will now have to select a date and theme park before buying your park ticket. When you buy a 1-Day ticket for a specific date and theme park, a theme park reservation will automatically be made for you at the time of purchase. For Disney travelers who buy multi-day Walt Disney World tickets, nothing will change and you will continue to make theme park reservations.With the new park-specific pricing, Magic Kingdom Park will be priced at the highest level as it still the crown jewel and the most-visited theme park in the world. One-day Disney World ticket prices will be as follows: Disney's Animal Kingdom: $109-$159 (same range as today) Disney's Hollywood Studios: $124-$179 EPCOT: $114-$179 Magic Kingdom Park: $124-$189 (Note: The $189 price for the week of Christmas to New Year's.) Park Hopper Add-on On December 8 there will also be new pricing for Park Hopper and Park Hopper Plus add-ons. Annual Passes On December 8, Annual Pass pricing for the Incredi-, Sorcerer and Pirate Annual Passes will increase between $43-100. The Disney Pixie Dust Pass will remain at its current price. The Disney Pixie Dust Pass remains available for purchase, but the other three Annual Passes are still not for sale. All Annual Passes continue to be available for renewal. --Disney Dining: New Same Day Cancellation PolicyYou can now cancel dining reservations up to two hours before your meal without being charged a cancellation fee.Use the My Disney Experience app or DisneyWorld.com and click the cancellation button up to two hours prior to your scheduled time to cancel free of charge. If they don't cancel by then or don't show up, the credit card provided at the time of reservation will be charged a $10 fee per person.Note there are some exclusions. This does NOT apply to Hoop-Dee-Doo Musical Revue, Victoria & Albert's and Monsieur Paul. Each of these venues has its own dining cancellation policy.--Disney Cruise Line Announces Acquisition of Ship with Plans to Visit New MarketsDisney announced they acquired a partially completed ship that will bring Disney Cruise Line to new global destinations. Disney will work with the Meyer Werft shipbuilding company to complete the cruise ship previously known as the Global Dream in Wismar, Germany. The ship will be renamed with certain features reimagined under the world-renowned expertise of Walt Disney Imagineers and is expected to set sail in 2025. The new ship will be based outside the United States.--Mickey's Toontown to Reopen at Disneyland Park on March 8, 2023The official reopening date of Mickey's Toontown in Disneyland Park is March 8, 2023.Highlights include: Goofy's How-To-Play Yard, including a sound garden where kids will discover new ways to make noise and enjoy an all-new elevated clubhouse inside there will be an interactive candy-making contraption that begins outside of Goofy's home, as drips of honey fall from a beehive onto a chute that slides the colorful drops around and down into the home. Junior candymakers will help Goofy make the candy. Donald's Boat will be perched in the duck pond of the Goof homestead. Kids will enjoy making a splash here. Chip ‘n' Dale's GADGETcoaster is a fun-sized coaster for the town's tiniest citizens. At Mickey's House and Minnie's House you'll still be able to step inside to enjoy a self-guided tour. You may even be able to visit with Mickey and Minnie while they're there. --Festive PhotoPass Fun at Walt Disney World ResortThe holiday atmosphere is in full swing at Walt Disney World and Disney PhotoPass photographers have a ton of holly-jolly props, Magic Shots, and more. Be sure to keep a lookout for where to find them.After dark in front of the Christmas trees at EPCOT, Magic Kingdom, Hollywood Studios, and Disney Springs.On the bridge leading from Oasis to Discovery Island at Disney's Animal Kingdom, on Hollywood Boulevard and Sunset Boulevard at Disney's Hollywood Studios, at all World Celebration locations at EPCOT, at the Disney PhotoPass Studio at Disney Springs, and in Magic Kingdom Park at the entrance, the PhotoPass Studio inside Sir Mickey's, and on Main Street, U.S.A.These are just a few examples and there will be opportunities at most locations across Walt Disney World.--The New Cake Bake Shop is Coming to Disney's BoardWalkDisney has confirmed that the Cake Bake Shop is coming to Disney's BoardWalk in 2023. This will replace the ESPN Club and is a table service restaurant and bakery.--Foodie Guide to EPCOT International Festival of the Holidays 2022The EPCOT International Festival of the Holidays runs until December 30 and food is a big part of it. Here's what you will find, including our recommended top picks.Mele Kalikimaka (Near Port of Entry)Food Items: Kālua Pork with Okinawa sweet potatoes and mango salad Lomi Lomi Salmon with tomatoes, onions, salmon roe, yuzu-mayonnaise, and yuca chips (Gluten/ Wheat Friendly) Haupia: Hawaiian coconut pudding with candied macadamia nuts and coconut Beverages: Kona Brewing Co. Big Wave Golden Ale Florida Orange Groves Sparkling Pineapple Wine Melon Breeze with Spiced Rum Holiday Sweets & Treats (Near Port of Entry):Beverages: Hot Cocoa (Non-alcoholic) Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea (Non-alcoholic) Breckenridge Brewery Christmas Ale Playalinda Brewing Co. Coquito Beer Brew Hub S'mores Porter Hot Cocoa with assorted alcoholic cordials (Baileys Irish Cream, Frangelico Liqueur, or Fireball Cinnamon Whisky) Chocolate Peppermint Shake: Twinings Peppermint Cheer Tea and Whipped Cream Vodka Beer Flight Nochebuena Cocina (Near Port of Entry) (New)Food Items: IMPOSSIBLE Chorizo Tamale with plant-based cotija cheese and spicy red Chile sauce (New) (Gluten/ Wheat Friendly) (Plant-based Item) Pernil: Mojo Pork with tostones and ketchup-mayonnaise (New) (Gluten/ Wheat Friendly) Alfajores: Vanilla shortbread cookie with dulce de leche and coconut (New) (Cookie Stroll) Beverages: 81Bay Brewing Co. Horchata Beer Chai Ginger Mule featuring Boyd & Blair Potato Vodka Chestnuts & Good Cheer Holiday Kitchen (Near Test Track Presented by Chevrolet)Food Items: Cinnamon-glazed Almonds (Gluten/ Wheat Friendly) Cinnamon-glazed Cashews (Gluten/ Wheat Friendly) Cinnamon-glazed Pecans (Gluten/ Wheat Friendly) Fire-roasted Chestnuts (Gluten/ Wheat Friendly) Beverages: Hot Cocoa (Non-alcoholic) G. Lee Eggnog (Non-alcoholic) Ivanhoe Park Brewing Co. Hazel Nutty-Cracker Sweet Stout Hot Cocoa with Skrewball Peanut Butter Whiskey, whipped cream, and candied nuts G. Lee Eggnog with Skrewball Peanut Butter Whiskey Firenog: T.G. Lee Eggnog with Fireball Cinnamon Whisky Holiday Hearth Desserts (The Odyssey Pavilion)Food Items: Red Velvet Mini Bundt Cake with cream cheese icing Salted Caramel Spaceship Earth Cookie Snowball Cookies Peppermint Bark (Gluten/ Wheat Friendly) Mouse Crunch made with M&M'S chocolate candies Maple Bûche de Noël: Maple mousse and cranberry rolled in gingerbread chiffon cake Gingerbread Cookie (Cookie Stroll) Beverages: Hot Cocoa (non-alcoholic) Cinnamon Apple Cider (non-alcoholic) 3 Daughters Brewing Winter Spiced Lager BrewDog Hoppy Christmas IPA Wicked Weed Brewing Milk & Cookies Imperial Milk Stout Cocoa Candy Cane: Hot Cocoa with peppermint schnapps Beer Flight Refreshment Port (Near Canada)Food Items: Coquito Soft-serve Waffle Cone Turkey Poutine: French Fries with turkey gravy, cranberry relish, and crispy onions Beverages: Boulevard Brewing Quirk Cranberry Apple Cinnamon Seltzer (New) Pasek Cellars Cranberry Wine (New) Pumpkin spice ginger cocktail with Boyd & Blair Potato Vodka Coquito Soft-serve topped with Sailor Jerry Spiced Rum Yukon Holiday Kitchen (Canada)Food Items:Select Dishes featuring Melissa's Produce Seared Scallops with parsnip silk, apple chutney, and hazelnut croquant Beef Bourguignon with crushed potatoes SNICKERS-Doodle Cookie made with SNICKERS bar pieces (Cookie Stroll) Beverages: Frozen Coffee (Non-alcoholic) 81Bay Brewing Co. Peanut Butter Banana Porter Playalinda Brewing Co. Maple Cookie Blonde Ale Collective Arts Coffee Maple Porter Regional Icewine Regional Red Wine Frozen Coffee with Tap 357 Whisky Beer Flight L'Chaim! Holiday Kitchen (Between France and Morocco) Food Items: Pastrami on Rye with house-made pickles and deli mustard Smoked Salmon Potato Latke (Gluten/ Wheat Friendly) Potato Latkes (Gluten/ Wheat Friendly) (Plant-based Item) Sufganiyot: Mini jelly-filled doughnuts Black and White Cookie (Plant-based Item) (Cookie Stroll) Beverages: Brooklyn Brewery Winter IPA, Frozen New York Whiskey Sour: Manifest Whiskey and Manischewitz Blackberry Wine (New) Tangierine Café: Flavors of the MedinaFood Items: Grilled Kebabs with carrot-chickpea salad and garlic aïoli Lamb Kefta (Gluten/ Wheat Friendly) Chermoula Chicken (Gluten/ Wheat Friendly) Stone-baked Moroccan Bread with hummus, chermoula, and Zhoug dips Beverages: 3 Daughters Brewing Cranberry Cider Woodchuck Winter Chill Hard Cider Ciderboys Mad Bark Hard Cider Fig Cocktail with sparkling wine, fig vodka, and cranberry juice Cider Flight American Holiday Table Food Items:Select Dishes featuring Melissa's Produce Slow-roasted Turkey with BEN'S ORIGINAL Stuffing, mashed potatoes, green beans, and cranberry sauce Blackened Catfish with Hoppin' John and comeback sauce (New)(Gluten/ Wheat Friendly) Chocolate Crinkle Cookie (Cookie Stroll) Beverages: Gulf Stream Brewing Whiteout Sails Wit Beer 3 Daughters Brewing Eggnog White Porter Playalinda Brewing Co. Peppermint Chocolate Stout Beer Flight Bavaria Holiday Kitchen (Germany)Food Items:Select Dishes featuring Melissa's Produce Pork Schnitzel with mushroom sauce, Spätzle, and braised red cabbage Cheese Fondue in a Bread Bowl with steamed baby vegetables and marble potatoes Linzer Cookie (Cookie Stroll) Beverages: Possmann Pure Hard Apple Cider The Tank Brewing Co. Prost! Fest Bier Ayinger Brewery Celebrator Doppelbock Regional Riesling Glühwein: House-made hot spiced wine Beer Flight jooRefreshment Outpost: Food Items: Peanut Stew with sweet potatoes, mustard greens, and roasted peanuts (New)(Plant-based Item) (Gluten/ Wheat Friendly) DOLE Whip Raspberry Beverages: UFO Beer Company Triple Berry Teleporter Stem Ciders Cocoa Caramel Hard Apple Cider Boulevard Brewing Co. Unfiltered Wheat Beer The Donut Box (Near Test Track) Food Items: Croissant Donut with cinnamon-sugar Holiday Yeast Donut with vanilla icing and red and white sprinkles (New) Chocolate Peppermint Donut Eggnog and Cream-filled Donut with cinnamon icing and crumbled gingersnap cookies The Donut Box Beverages: Gingerbread Milk Shake (Non-alcoholic) Coppertail Brewing Co. Gingerbread Stout Gingerbread Milk Shake with whipped cream vodka Connections Café Food Item:Holiday Sugar Cookie (Holiday Cookie Stroll) Connections EateryBeverages: Coquito Milk Shake (Non-alcoholic) Holiday Sangria: Indaba Chenin Blanc, Laird's Applejack Brandy, white cranberry juice, and boba pearls Coquito Milk Shake with Bacardí Superior Rum Sunshine SeasonsFood Item:Jingle Sugar Cookie made with M&M'S chocolate candies (Holiday Cookie Stroll) Le Marché de Noël Holiday Kitchen (France)Food Items: Napoleon de Saumon Fumé en Brioche: Smoked salmon napoleon with layers of smoked salmon, dill mousse, and crème fraîche mousse served in brioche Rôti de Jambon Sauce Moutarde à l'ancienne, Pommes Dauphine: Roasted ham with mushrooms, pearl onions, bacon, mustard sauce, and puff potatoes (New) Macaron en Sucette, Ganache à la Menthe Poivrée et aux Chocolats Valrhona: Macaron lollipop with peppermint and Valrhona chocolate ganache (New) Beverages: Frozen Hot Chocolate Martini: Grey Goose La Vanille Vodka, vodka, chocolate milk, and whipped cream Côté Mas Syrah-Grenache (New) Spiced Pumpkin Punch: Rhum Clement VSOP Vieux Agricole, spiced pumpkin purée, oat milk (New) Cranberry Mimosa: Pol Remy Sparkling Wine with orange juice and cranberry syrup Les Halles Boulangerie-Patisserie (France) Food Item: Macaron Christmas Tree (New) Tuscany Holiday Kitchen (Italy)Food Items: Tortellini in Brodo: 5-cheese tortellini, house-made aromatic winter truffle broth, chives (New) Salmone alla Siciliana: Cured salmon tartare, Sicilian blood orange, pistachios, and basil (New) Panettone: Panettone bread pudding and vanilla cream (New) Beverages: Prosecco Moscato Banfi Rosa Regale Italian Sangria Red or White Italian Margarita with tequila and limoncello Peroni Pilsner Shanghai Holiday Kitchen (China) Food Items: Chicken Skewer with creamy peanut sauce Beef Noodle Soup Bowl with slow-braised beef shank, green onion, house-made chili oil (New) Vegetable Spring Rolls with citrus sauce (New) Beverages: Panda Bubble Tea: Classic milk tea with black and white boba pearls (non-alcoholic) Lucky Foo Pale Ale Kung Fu Master with Tito's Vodka, Triple Sec, mango, orange juice, and soda water Marco Boba with amaretto, iced coffee, whole milk, and boba pearls The Lucky Mo: SKYY Infusions Vodka, peach schnapps, piña colada mix, orange juice, soda water Shi Wasu Holiday Kitchen (Japan)Food Items: Sushi Tree: Sushi Roll with krab meat and cream cheese topped with tempura, Ikura salmon roe, and spicy mayonnaise New Year Celebration Soba: Buckwheat soba noodles in a hot dashi soup with yuzu, shrimp tempura, kamaboko fish cake, and chopped green onion Mochi Cake: Gooey rice cake made with rice flour and served with Hojicha cream, strawberry, tangerine, and sweet red beans Beverages: Ichigo Milk Boba: Cranberry and yuzu cream drink featuring Japanese Calpico Soft Drink and popping strawberry boba pearls (Non-alcoholic) (New) Japanese Christmas Punch: Shōchū, Plum wine, cranberry, and lemon (New) Ozeki Sake Platinum: Junmai Daiginjo Brew Hub Strawberry Lager (New) Las Posadas Holiday Kitchen (Mexico)Food Items: Giant Tostada de Barbacoa: Braised barbacoa beef on a giant tostada, chipotle black bean purée, salsa verde, queso cotija, crema Mexicana, and pickled onion (New)(Gluten/ Wheat Friendly) Cochinita Pibil Tamal: Cochinita pibil in corn masa topped with Pipián sauce, queso cotija, and crema Mexicana (New)(Gluten/ Wheat Friendly) Dulce de Leche Churros sprinkled with cinnamon-sugar Beverages: Pomegranate Margarita: Ilegal Mezcal Joven, black currant liqueur, pomegranate, and ginger juice with a hibiscus salt rim (New) Horchata Margarita: Centinela Blanco Tequila, Abasolo Corn Whisky, Agua de Horchata, and a hint of cinnamon-infused mezcal Holiday Cerveza: Cielito Lindo Artisanal Mexican Beer blended for the holiday season (New) Funnel Cake (The American Adventure) Mini Funnel Cake topped with Peppermint Ice Cream, Chocolate Whipped Cream, and Crushed Peppermint (New) Joffrey's Coffee & Tea CompanyHorchata Cold Brew: A holly jolly blend of Joffrey's Shakin' Jamaican Cold Brew and horchata topped with whipped cream and cinnamon (New) (Non-alcoholic) (Spirited version available featuring Bacardí Coquito Coconut Cream Liqueur) Available at Select MarketplacesChip 'n' Dale Spork (New) --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo
This episode is... well let's just say we discussed A LOT! Matteo is a man who isn't afraid to wear his emotions on his sleeve, speaks in parables, loves both Beyonce and Rihanna, and is a legendddd both on and off the volleyball court.We discussed how Matteo always dreamed bigger than his reality, how he got into volleyball, and why he believes that being nice is so important (even to yourself!) We discussed how to trust your intuition and why Matteo isn't afraid to do something he's not good at, and why he doesn't care what people think about it. Let's all stop judging each other so much am I right??We laughed, we cried (well I cried) and we discussed the game that we both love so much!Check out Brodo di Becchi here! https://en.brododibecchi.com/
CEO Brodo, Yukka Harlanda berbagi kisah mimpi menjadi CEO Nike dari kecil, pelajaran kepemimpinan dari buku Shoe Dog, sisi buruk bisnis fast-fashion, hingga pergeseran ekspektasi akan dunia sandang yang membuka celah bagi Indonesia untuk semakin dikenal dunia. #Endgame #GitaWirjawan #YukkaHarlanda -------------------------- Pre-Order merchandise resmi Endgame: https://wa.me/628119182045 Berminat menjadi pemimpin visioner berikutnya? Hubungi SGPP Indonesia di: admissions.sgpp.ac.id admissions@sgpp.ac.id https://wa.me/628111522504 Playlist episode "Endgame" lainnya: https://endgame.id/season2 https://endgame.id/season1 https://endgame.id/thetake
Berawal dari passion akan sepatu, lanjut ke gak nemu ukuran buat dirinya, bikin sendiri hingga akhirnya sepatu bikinannya dipakai oleh Pak Jokowi! Inilah perjalanan Yukka Harlanda, Co-Founder dari Brodo. Di Episode ini kita bisa belajar secara candid dari foundernya yang apa adanya tapi dalam di bidangnya. Semoga berguna. Silakan, timestampnya. (04:06) - Realita Industri Sepatu Indonesia (14:57) - Evolusi Identitas Brand Brodo (24:54) - Modal 7 Juta, Kenapa Ngga Cari Investor? (33:46) - Masalah Muncul Ketika Kebanyakan Funding (42:49) - How Brodo Survive Through Pandemic (47:38) - Playbook Bisnis Zaman Old vs Zaman Now (1:00:47) - The Rise of the Local Shoes Brands (1:07:39) - Dibalik Brand Sepatu Lokal Yang Dipakai Pak Presiden (1:11:12) - Brodo's Branding For Tomorrow (1:24:03) - Sustainability Fashion in Shoes Industry Thirty Days of Lunch diinisiasi oleh @fellexandro dan @sheggario. Kita percaya bahwa momen 'lunch' bisa menjadi momen kita upgrade diri, dengan makan siang bersama orang-orang yang lebih kaya, bukan hanya kaya secara materi, tapi lebih penting lagi, kaya pengalaman, ilmu, insight, wisdom. Podcast ini adalah hadiah untuk Gen-Z dan Millenials yang sedang berproses menjalani hidup & karir-nya. Holla at Ruby & Ario to this email address : hello@thirtydaysoflunch.com
This podcast episode is deep dive into the process behind me recommitting to my physical health. I talk about my smoothie prep routine & I also share about my love of Brodo bone broth and how it's the ultimate fast food when I make my Green Smoothie Soup.I share my struggle with my movement and how I see it as a lesson in compassion and empathy for myself and for others. I then lean on the question of, “how can I support myself though this?”This realization was in aligned with The Institute for Integrative completely revamping their program that I completed online back in 2010. I decided that it was the prefect time to re-do the program. Health and wellness has change so much in the last 12 years.I am excited to go on the journey and rediscover what I feel in love with the IIN program. I also chat about the 5/5 Method which has now become the Show Up Fully Method: Rest, Deep Nourishment, Movement, Mindfulness, and Water.FULL SHOW NOTES, JOURNAL PROMPTS, FREE CLASS: https://www.carlacontreras.com/podcast/episode-62-having-deep-compassion-for-your-healing-journey-health-coaching-training-with-the-institute-for-integrative-nutritionPlease tag me @itscarlacontreras on Instagram so I can continue the conversation with you. Use the hashtag #showupfullypodcastEat Well,xo Chef CarlaPS: Curious about becoming a Health Coach? Listen to this episode.PPS: Download my new book, Collagen A Love Story inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Kebanggaan kita terhadap produk lokal sempat menurun ketika ada fenomena Token Artis seperti iCoin dan ASIX. Gue jujur sedih kalo semua produk lokal harus disamakan dengan 2 produk ini. Sedangkan masih banyak produk bagus asli Indonesia, contoh Tokopedia, Gojek, Brodo, League, dan masih banyak lagi. --- Support this podcast: https://anchor.fm/podcast-bekal-tidur/support
Some visitors make a stop in Bologna but most skip right through the central northern region of Emilia-Romagna. Nestled between Florence and Venice, this region is known for its world class food products including Parmigiano Reggiano - the cheese to rule them all!, prestige cars and outstanding UNESCO listed sites including the Byzantine mosaics in Ravenna.Food lover and local tour guide Giulia Tamarri joins us to share the very best of Emilia-Romagna. We discover cherry blossom festivals, where to try the best tortellini in Brodo and the secrets of this wonderful Italian region.You'll find full episode show notes, including places mentioned here > untolditaly.com/114Want a deeper connection with Italy and help to plan your travels? Join the friends of the podcast here > untolditaly.com/amici Support the show (https://untolditaly.com/amici)
EPISODE 125 - An innovative drive and appreciation for simple, satisfying food has always been a part of James Beard Award-winning chef Marco Canora, found in everything from the seasonal, nourishing food he serves at Hearth to the restorative, sip-able bone broths of Brodo. After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Marco opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2016, he re-invented the restaurant to reflect his change in diet and lifestyle. The menu redesign takes a fresh look and sharpened commitment to ingredient transparency and nutrient-dense delicious food, featuring high-quality fats, grains milled in-house, sustainable, local fish and meats—all influenced by Marco's Italian heritage. In November 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. From 2018-2020 Brodo broth shops expanded into Manhattan's Upper east side and Upper west side. In addition to shop expansion Brodo is rolling out its products nationally with Whole Foods. He lives, cooks and gardens with his wife and two children in Yonkers, NY. In the episode, he shares how to set up your kitchen to make cooking easier, some of the simple meals he makes on repeat, tips for making veggies more flavorful...and more! EPISODE WEBPAGE: thehealthinvestment.com/125 P.S. – If you're liking The Health Investment Podcast, be sure to hit “subscribe/follow” so that you never miss an episode
Sucio.Talk.Podcast Presents Jacqueline Dasha. She Is The Chef De Cuisine At The Restaurant At Meadowood. Jacq Is Truly A Badass Woman, Working As Hard As She Possibly Could To Climb The Ranks In Some Of The Best Kitchens In The United States.All That Hard Work Culminating In Her Being The Third CDC In The History Of Meadowood. I Met Jacq When She Came On To The Team At Meadowood. Her Fierce Pace And Intense Work Ethic Made Others On The Team Including Myself Say "Who The Fuck Is This"!!! Absolutely Crushing Prep And Always Fearless In The Way She Jumps In To Learn More Regardless Of The Topic. I Had A Great Time Working With Her, We Were Hotline Partners, And We Also Worked As Sous Chefs Together. Now, At The Helm Of The Meadowood Restaurant Kitchen She Focuses On The Research And Development Of New Dishes, Leading The Team, And Executing Service. Although Meadowood Is The Now For Dasha I Can't Wait To See What Her Bright Future Holds For Her.Ladies & Gentleman Please EnjoyEp 71 "Why Do They Call It Brodo? The Language Dave!!!"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBE.REACH OUT.REPOST.SHARE.SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIA.LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!
Chaque samedi dans la Table des bons vivants, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.
Chaque samedi dans la Table des bons vivants, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.
Conoscete le storie della vostra famiglia? Dalle parole di nonni o zii possiamo scoprire il nostro passato e indirettamente conoscere meglio anche noi stessi. Un modo per creare un legame più intenso è anche la condivisione delle tradizioni, delle ricette, cucinare insieme. Nella casellina numero 8 del Calendario dell'Avvento troviamo la ricetta di Gino Fioravanzo i "Canederli dell'anziano sano in brodo", scopriamo di più:
Marco Canora — The Art of Food, Eating, Nutrition, and Life | Brought to you by Vuori comfortable and durable performance apparel, Eight Sleep's Pod Pro Cover sleeping solution for dynamic cooling and heating, and Athletic Greens all-in-one nutritional supplement. More on all three below.After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.Marco's first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.He lives, cooks, and gardens with his wife and two children in Yonkers, NY.Please enjoy!This episode is brought to you by Vuori clothing! Vuori is a new and fresh perspective on performance apparel, perfect if you are sick and tired of traditional, old workout gear. Everything is designed for maximum comfort and versatility so that you look and feel as good in everyday life as you do working out.Get yourself some of the most comfortable and versatile clothing on the planet at VuoriClothing.com/Tim. Not only will you receive 20% off your first purchase, but you'll also enjoy free shipping on any US orders over $75 and free returns.*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could only use one supplement, what would it be?” My answer is usually Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and five free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Pro Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Pro Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.And now, my dear listeners—that's you—can get $250 off the Pod Pro Cover. Simply go to EightSleep.com/Tim or use code TIM. *For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim's email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, we have conversation with Norman Lukman from THE EXECUTIVE, Yukka Harlanda from Brodo, and Patricia Gunawan a.k.a Patgouw. Norman, Yukka, and Patricia share their views on the fast-growing local brands. Make us rich. Subscribe to our channel! VOLIX. Instagram: https://www.instagram.com/volix.media/ Tiktok: https://www.tiktok.com/@volix.media #VOLIX #VINIAR #CultivateYouthCulture Starring: Norman Lukman, Head of Men's Product THE EXECUTIVE Instagram: https://instagram.com/normanlukman?utm_medium=copy_link Patricia Gunawan YouTube: @Patricia Gouw Instagram: https://www.instagram.com/patriciagouw/ Yukka Harlanda Instagram: https://www.instagram.com/yukkaharlanda/ THE EXECUTIVE Instagram: https://www.instagram.com/id_theexecutive/ Hosted by: Marlo Ernesto Instagram: https://www.instagram.com/marlo/ YouTube: @Doa Ibu Selamanya Executive Producer: Trivet Sembel Mieska Alia Farhana Producer: Valerian Pradovi Production Assistant: Meinitya Azzahra Radia Luthfina Nethania Editor: Willy Rahman Videographer: Leonardo Rakha
In the premier episode of his new podcast The Oxbow, Matthew Stillman sets the stage for a series of free-flow ruminations centered around a single word. This episode's word brodo inspires memories of the classic tortellini in brodo Matthew first tasted in Italy many years ago, and branches off on an examination of the domestication of animals, the writings of Marshall McLuhan, traveling in a land where you don't speak the language, the value of silence and the art of listening.
Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna's mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother's meatballs. Heirloom Kitchen documents Anna's effort to capture and master her mother's unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We'll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women Sumiya Khan – Co-founder and Program Manager of Sanctuary Kitchen in New Haven, Conn. Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn. Carol Byer-Alcorace – Culinary Coordinator at Sanctuary Kitchen in New Haven, Conn. Features Recipes: Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce) Safoi's Chicken Tagine Maria's Sancocho (Meat Stew) Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.
BRODO, SEPATU KECE LOKAL KARYA DUA INSINYUR Kali ini, Wellshared mengundang founder dari brand sepatu lokal yang gak kalah sama kualitas merk internasional. Dalam video ini, terdapat tips mengenai: 1. Membangun bisnis dari 0 2. Berani mengambil resin dalam berbisnis 3. Bangkit di kala pandemi Yukka Herlanda, CEO brodo, akan jadi mentor kita hari ini!
Chiacchierata con Altromercato durante la fashion revolution
Podcast ini terinspirasi dari konten @yukkaharlanda (IG), CEO Brodo, yang membagikan cara memulai bisnis & 7 langkah yang yang akan diambil kalau harus memulai bisnis di tahun 2021. Sama seperti yang saya sering bagikan kepada Anda semua sama sekalian, Niche based #tribe is the future. Ini adalah alasan saya membangun #Tribelio untuk memenuhi kebutuhan ini. 2021 trend bisnisnya adalah audience, kalo Anda masih fokus ke produk, Anda ketinggalan 10 tahun ke belakang.
Ayeshah Abuelhiga’s initial concept for Mason Dixie Foods was a restaurant chain inspired by Southern cuisine. The bigger opportunity, however, turned out to be a packaged brand of better-for-you frozen biscuits. Seven years since its debut, Mason Dixie, which also markets clean ingredient scones, rolls and soon-to-be-launched breakfast sandwiches, has sold millions of baked goods. Perhaps more importantly, the company has gained a foothold in a legacy food category and provided Abuelhiga with the social capital to call out antiquated ways of doing business in the baking industry. A former product manager with Audi, Abuelhiga has positioned Mason Dixie as “the modern face of Southern food.” The brand is carried in over 5,000 stores across the U.S., including , Target, Publix, Kroger, Costco and all Whole Foods Market locations. Last year, Mason Dixie raised $6.3 million in a Series A round that was primarily led by female investors, and Abuelhiga expects the company to be profitable by the end of 2021. Along with continued growth of the brand, she now has her sights set on revolutionizing the U.S. baking industry and dismantling the outdated traditions upon which it was built, a point she discussed in detail as part of our conversation. Abuelhiga also spoke about how the combination of her personal history in the food business along with the impact of bias and inequality in her career prompted her foray into entrepreneurship, the spark that spurred the launch of a packaged food brand and how she prepared for and managed meteoric growth. She explained what is needed to create transformational change in baking and how the company is following up a major rebrand with an infusion of socially responsible messaging. Show notes: 0:40: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- Abuelhiga sat down with Taste Radio editor Ray Latif and spoke about baking at home during the pandemic, the reason behind naming the company Mason Dixie, growing up as a daughter of immigrant parents and restaurant owners and why she was drawn to the foodservice industry during college. She also discussed how the frustration of being passed over for promotion four times while working at Audi led her to open a restaurant, how a novel Kickstarter campaign was hugely successful in helping launch Mason Dixie and how overwhelming demand opened the door to a consumer brand. Later, Abuelhiga spoke about a cold call that helped the brand scale its baking operation, expanding distribution beyond the natural channel, why she’s frustrated with the way the baking industry communicates internally and to consumers and how she vetted investors for the company's Series A round. Brands in this episode: Mason Dixie Foods, King Arthur Flour, Brodo, Pillsbury, Simple Mills, Vital Farms, Annie’s, Vitaminwater, Kind Snacks, Pederson Farms
Marco Canora, award-winning chef, restauranteur, cookbook author, TV personality and founder of Brodo bone broth joins the pod this week. He's been on The Next Iron Chef, Chopped, & Top Chef and in addition to owning his NYC restaurant, Hearth, he's passionate about promoting delicious, simple and healthy food. It's a perfect match for a convo with the Turners, who recently completed the Whole 30 program and are journeying into healthier habits. They'll also discuss how the Savannah Bananas are shaking up baseball in the Coastal Plains League and give their take on the Netflix documentaries The Last Blockbuster & Operation Varsity Blues. Use code TURNER15 for 15% off on Brodo.com
Welcome back! A nice Sean update too, his broken arm is doing fine and he'll be back to rocking in no time! This week we also talked all about Paul blowing up on Tik Tok and making the Brodo name proud. We also did a ton of shit talking...literally. Maybe too many embarrassing poop stories. You're gonna love it! We also have a LIVE VIRTUAL SHOW NEXT WEEK! Wednesday 3/24 at 6:30pm PST (9:30pmEST) streaming on YouTube LIVE! If you want to watch just RSVP at http://anotherlateshowtonight.eventbrite.com Thank you all for subscribing, hooking us up with a 5 star rating, following us already, and telling all your friends! We really appreciate it and love you for it! Also again if you ever want to watch one of our LIVE shows every month you can get tickets at http://anotherlateshowtonight.eventbrite.com and check out past live episodes at http://www.youtube.com/PerkProductions1986 Welcome to Another PODCAST Tonight! A podcast where we go behind the scenes with all the guys from the live comedy talk show Another Late Show Tonight! which is LIVE from Loft Ensemble in North Hollywood every single month! Get to know Mike, Paul, Adam, and Sean as we talk about what it takes to put the show together, talk to past guests, and really this is just a podcast where some best friends sit around and talk about life and whatever else comes to mind!
Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna's mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother's meatballs. Heirloom Kitchen documents Anna's effort to capture and master her mother's unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We'll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women Sumiya Khan – Co-founder of Sanctuary Kitchen in New Haven, Conn. Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn. Carol Byer-Alcorace – Culinary coordinator at Sanctuary Kitchen in New Haven, Conn. Features Recipes: Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce) Safoi's Chicken Tagine Maria's Sancocho (Meat Stew) Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.
I nostri cinque giovani riportano Pequod, il figlio della famiglia Bershik al mulino, e sono accolti come eroi. Mentre raccontano le loro gesta, però, una strana figura appare al limitare del bosco e deposita una matassa nera per poi scomparire. Ciò che ha lasciato è Brodo, il cane dei Bershik, l'ultimo ospite dello spirito ha passato attraverso il quadro. Indagando, i cinque scoprono chi è la strana figura: un essere di nome Orbashin, che vive sottoterra e che ha fattezze di polipo. Mentre cercano di mettere ordine nei lor pensieri però, vecchie conoscenze tornano da loro e gli chiedono , poco gentilmente, di seguirli.
I nostri cinque giovani riportano Pequod, il figlio della famiglia Bershik al mulino, e sono accolti come eroi. Mentre raccontano le loro gesta, però, una strana figura appare al limitare del bosco e deposita una matassa nera per poi scomparire. Ciò che ha lasciato è Brodo, il cane dei Bershik, l'ultimo ospite dello spirito ha passato attraverso il quadro. Indagando, i cinque scoprono chi è la strana figura: un essere di nome Orbashin, che vive sottoterra e che ha fattezze di polipo. Mentre cercano di mettere ordine nei lor pensieri però, vecchie conoscenze tornano da loro e gli chiedono , poco gentilmente, di seguirli.
I nostri cinque giovani riportano Pequod, il figlio della famiglia Bershik al mulino, e sono accolti come eroi. Mentre raccontano le loro gesta, però, una strana figura appare al limitare del bosco e deposita una matassa nera per poi scomparire. Ciò che ha lasciato è Brodo, il cane dei Bershik, l'ultimo ospite dello spirito ha passato attraverso il quadro. Indagando, i cinque scoprono chi è la strana figura: un essere di nome Orbashin, che vive sottoterra e che ha fattezze di polipo. Mentre cercano di mettere ordine nei lor pensieri però, vecchie conoscenze tornano da loro e gli chiedono , poco gentilmente, di seguirli.
Cos’è Dolby Vision?Riporto fichipedia:È uno standard sviluppato dalla Dolby Laboratories, che come l' HDR10 fa uso dello spazio dei colori BT.2020, ma usa una codifica dei colori a 12 bit (anche se non esistono ancora pannelli a 12 bit) e di metadati sia statici sia dinamici, cioè metadati la cui curva di luminosità può variare anche scena per scena e persino fotogramma per fotogramma. Per poter essere integrato negli apparecchi (lettori Ultra HD Blu-ray, televisori, monitor e videoproiettori 4K) è sufficiente un aggiornamento firmware, ma trattandosi di uno standard proprietario, i produttori devono pagare una licenza a Dolby per ogni apparecchio. Per questo standard è stato creato un logo di riconoscimento.Va bene così o devo farne una puntata?TechnoPillzFlusso di coscienza digitale.Vieni a chiacchierare sul riot: https://t.me/TechnoPillzRiotContribuisci alla Causa andando su: http://runtimeradio.it/ancheio/
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia's fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.Get this week's recipe for Passatelli in Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodoThis week's sponsor:Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK See acast.com/privacy for privacy and opt-out information.
Liliana Russo in TuttoLibri presenta... L'ombra della perduta felicità, di Roberto Centazzo
Il Divertificio Di Music & Cars, con Fabiola e Dario Spada
From humble beginnings out of a storefront window to the shelves at Whole Foods, Brodo Bone Broth is a panacea. A super boost to your immune system and crazy delicious.
From humble beginnings out of a storefront window to the shelves at Whole Foods, Brodo Bone Broth is a panacea. A super boost to your immune system and crazy delicious.
Se in origine era il dado, oggi le formulazioni per ottenere un brodo pronto si sono moltiplicate. Spesso ogni consumatore ha una tipologia che preferisce: il gel, il surgelato, il cartone con il brodo solo da scaldare. Ogni formulazione comporta l'utilizzo di diversi tipi di ingredienti, e, anche all'interno delle stesse categorie, in particolare i dadi da brodo e i granulari, possono esserci grandi differenze come contenuto e tipo di sale, di grassi e di estratti, oltre all'uso o meno di glutammato, aromi e coloranti. In questo podcast Venetia Villani, giornalista e tecnologa alimentare, spiega le differenze principali tra le diverse categorie di brodo e racconta della regola a tema che vige nella sua cucina…
Il miglior interlocutore siamo noi stessi.Non sempre la solitudine deve essere vista negativamente.********Mario Alberto Catarozzo - Formatore e Business Coach professionista• https://mariocatarozzo.it | https://myp.srl• FACEBOOK: https://facebook.com/MarAlbCat• LINKEDIN: https://it.linkedin.com/in/macatarozzo• TWITTER: https://twitter.com/MarAlbCat• INSTAGRAM: https://www.instagram.com/mariocatarozzo• TELEGRAM: http://t.me/COACHMAC_official• SOUNDCLOUD: https://soundcloud.com/myp-podcast• APPLE PODCAST: https://podcasts.apple.com/us/podcast/formazionepodcast/id1415687958?mt=2• SPOTIFY: https://open.spotify.com/show/1iGFnwtGn3hD2gQzzdGqu5
Non è di questo che avrei voluto parlare oggi, ma dopo aver passato la notte a guardare incredula quello che succedeva negli Stati Uniti ho registrato questo, stamattina prestissimo, dal cellulare, ancora prima di alzarmi, da sotto le coperte, uncut & unedited.
Buon 2021 a tutte le teste di Potter in ascolto!Attenzione: questa puntata contiene un breve SPOILER sulla serie tv Hannibal (da 28:15 a 28:30). "Io ve l'ho detto!" [sviene].Abbiamo parlato di:>>> Prima tu? No, prima tu! >>> A qualcuno importa di Cedric? >>> Ron potrebbe essere Serpeverde? >>> Perché Voldemort chiama Peter Codaliscia? >>> Una scena molto horror >>> Ma Voldy come l'ha riavuta la bacchetta? E dov'era finita? >>> Barty Crouch Jr è un bel caso umano >>> Caramell/Fudge invece è solo uno zuccone >>> Ve lo immaginate Sirius che bussa alla porta della signora Figg? >>> Rita Skeeter smascherata >>> Piccolo crossover con Hannibal >>> Ludo Bagman processato >>> Occhio di Moody, Pensatoio o coltellino di Sirius? - - - - - - Teste di Potter su facebook: @testedipotterpodcast - su Instagram: @testedipotter_podcast - email: testedipotter@gmail.com
“An important part of the CPG equation is not just trying to convert people but to convert them multiple times per year. Selling once is great, but selling 20 times is way better. So it has to be special.; it has to be different in some way. ” -Nader Ashway "Acknowledge that you will make mistakes and that it will not be a nice, smooth, easy road. Every day brings its own set of fun adventures into the kitchen.” -Mike Van Dorn Episode Description: Do you have a product idea that you want to share with the world? Then, you might be thinking about getting it out as a Consumer Packaged Goods (CPG). If you are a business owner, founder, chef, or operator, this episode is a special treat for you! Justine and her co-host attorney turned food writer, Andrea Strong uncover the secret path to launching a successful consumer packaged goods. Today, we’re navigating the CPG world from the perspectives of an investor-founder, Nader Ashway, and a director of logistics at Brodo, Mike Van Dorn. Don’t miss important points to ponder before pivoting from product services to CPG, when managing limited resources, before you seek an investor, and when setting out for product development. Nader and Mike also warn about the most common mistakes to avoid in business along with awesome management tips. Tune in for helpful strategies, and advice to sell your product, not just once but multiple times, and move towards scaling your business and possibly stepping up as an international brand! Connect with Justine: Website Facebook Instagram LinkedIn Connect with NextGenChef: Website Facebook Twitter Instagram YouTube NextGenChef App Episode Highlights: 05:46 Should You Take Your Product to the Market? 09:07 Are You Overlooking These Things? 14:53 Managing with Limited Resources 20:38 Things to Consider Before You Proceed 26:26 When to Seek Investors 32:35 Avoid These Pitfalls! 41:24 Don’t Stop Too Quickly 44:50 What’s Next?
La nostra vita appesa a un tampone... e pensare che una volta si leggevano le tazzine, ora ti ci infetti!
EPISODE 56 | *FYI, this episode contains explicit language.* Chef Frank Prisinzano opened his first restaurant, Frank, in 1998. Just a few years later, he opened two others: Lil Frankie's and Supper. Since then, his three restaurants—all in New York City's “East Village”—have become the go-to spots for casual Italian dining. In addition to running his restaurants, Frank shares “back-to-basics” cooking methods on Instagram. Rather than relying on recipes, Frank encourages his followers to learn key skills for cooking anything and teaches them how to do so in vibrant, step-by-step videos. Recently on Instagram, he shared a 3-part series called “Better Overall Health.” As you'll hear, Frank has a genuine enthusiasm for cooking and food—but he's also very passionate about helping friends, family, acquaintances, and even strangers look and feel their BEST...which is why I wanted to have him on the podcast! In the episode, Frank shares why we can (and should!) cook with olive oil, how to whip up the tastiest egg dish in just minutes, tips for making any vegetable taste fantastic...and more! Enjoy!! EPISODE WEBPAGE: thehealthinvestment.com/frankprisinzano P.S. – If you're liking The Health Investment Podcast, be sure to hit “subscribe/follow” so that you never miss an episode
Episode 5, we talk about our boy Paul losing a ton of weight, working out, and other stuff that's fun! Thank you all for subscribing already and telling all your friends! If you ever want to watch one of our LIVE shows every month you can get tickets at http://anotherlateshowtonight.eventbrite.com and check out past live episodes at http://www.youtube.com/PerkProductions1986 Welcome to Another PODCAST Tonight! A podcast where we go behind the scenes with all the guys from the live comedy talk show Another Late Show Tonight! which is LIVE from Loft Ensemble in North Hollywood every single month! Get to know Mike, Paul, Adam, and Sean as we talk about what it takes to put the show together, talk to past guests, and really this is just a podcast where some best friends sit around and talk about life and whatever else comes to mind!
Il parco italiano dei veicoli da trasporto per circa la metà è composto da ferraglia con più di dieci anni alle spalle. E i camion euro 6, che comunque sono quelli che macinano la maggiore fetta di chilometri, sono poco di più del 10%. Quasi 1 camion ogni 4, invece, è euro 3 e quindi da ottobre non otterrà più i rimborsi delle accise. Ma se è così non varrebbe la pena di approfittare degli incentivi per prendere un mezzo migliore? Ecco le date da tenere a mente per ottenerli
Questa è la storia di Totis, una tartaruga molto intelligente e furba che riesce ad ingannare i suoi nemici con astuzia e parecchio coraggio. E' la prima di tre storie che hanno proprio lei come protagonista.
La rubrica di recensioni cinematografiche di Radio Italia Anni 60 Emilia-Romagna https://www.facebook.com/Radio-Italia-Anni-60-Emilia-Romagna-218561523488
Riprendiamo qualche vecchia intervista, vecchia nel senso di registrata all'inizio della storia del podcast ma sempre capace di dare valore. E riesaminiamo alcuni aspetti alla luce di ciò che succede oggi in era post covid. Iniziamo scoprendo il valore del tempo... del cliente.- Il mio libro appena uscito in forma cartacea su Amazon lo trovi qui:https://amzn.to/2L9QZT8 - Per candidarsi a VendereValoreLab visitate www.venderevalorelab.it o scrivetemi paolo.pugni@pugnimalago.it o t.me/paolopugni - I nostri corsi e libri sono disponibili qui http://pugnimalago.it/corsi-vendere-valore/ - Per ottenere copia gratuita del questionario citato anche nell'episodio 353 pugnimalago.it/questionario - Per iscriversi alla nostra newsletter usate questo link http://pugnimalago.it/newsletter/ - I webinar gratuiti andati in onda li trovi iscrivendoti qui http://pugnimalago.it/webinar-strategia-commerciale/
Riprendiamo qualche vecchia intervista, vecchia nel senso di registrata all'inizio della storia del podcast ma sempre capace di dare valore. E riesaminiamo alcuni aspetti alla luce di ciò che succede oggi in era post covid. Iniziamo scoprendo il valore del tempo... del cliente.- Il mio libro appena uscito in forma cartacea su Amazon lo trovi qui:https://amzn.to/2L9QZT8 - Per candidarsi a VendereValoreLab visitate www.venderevalorelab.it o scrivetemi paolo.pugni@pugnimalago.it o t.me/paolopugni - I nostri corsi e libri sono disponibili qui http://pugnimalago.it/corsi-vendere-valore/ - Per ottenere copia gratuita del questionario citato anche nell'episodio 353 pugnimalago.it/questionario - Per iscriversi alla nostra newsletter usate questo link http://pugnimalago.it/newsletter/ - I webinar gratuiti andati in onda li trovi iscrivendoti qui http://pugnimalago.it/webinar-strategia-commerciale/
Actor and Food Network star Valerie Bertinelli's happiest childhood memories are set in her Aunt Adeline’s basement kitchen, where pots bubbled with marinara for her mom's lasagna and her nonnie stood at the counter expertly rolling out gnocchi. But her favorite meal, her most comforting meal, her last meal is a delicate Italian dish that traces back to medieval times and was commonly served on Christmas. Which dish? You'll have to listen to find out! In honor of Valerie's beloved, late nonnie, host Rachel Belle interviews Vicky Bennison, creator of the "Pasta Grannies" YouTube channel and James Beard Award winning cookbook. Vicky travels around Italy, documenting elderly Italian housewives responsible for keeping the daily pasta making tradition alive. It's the most charming and delicious combination of floral house dresses and luscious looking hyper-regional pastas. Watch the new season of Valerie's Food Network show, Valerie's Home Cooking! Follow Rachel and "Your Last Meal" on Instagram! Check out these food podcasts hosted by black women!
Marco Canora is a true superstar chef: he's a James Beard Award winner (Best Chef New York), a celebrated cookbook author ("Salt To Taste," "A Good Food Day"), the chef/owner of one of New York's best restaurants, Hearth, and purveyor of the best broth in the country with his company Brodo. On Today's Lunch Therapy, we talk about his Tuscan mother's cooking, learning through osmosis, why real-world experience is more important than culinary school, and his early job making prepared foods at Dean & Deluca in SoHo. Then we talk the early days of Gramercy Tavern with Tom Colicchio, helping to open Craft (where the kitchen saw heavy-hitters like David Chang and Damon Wise), having his fish reviewed in The New York Times by Ruth Reichl, going out on his own to open his own restaurant, and how Hearth's identity continues to change with the times. PLUS: my friend Jonathan Parks-Ramage talks about learning how to cook in the Corona crisis during today's intro. See acast.com/privacy for privacy and opt-out information.
L'ottava tappa alla scoperta dei vini dell' Alto Adige!Insieme scopriremo le zone vitivinicole, i vitigni e le eccellenze gastronomiche da abbinare ai vini locali.Schiava, Gewurztraminer, Speak e Canederli in Brodo sono alcune delle eccellenze di cui vi parlerò... Curiosi?
When Marco Canora opened the first Brodo location, a takeout window housed within his acclaimed New York City restaurant Hearth, he believed he was at the forefront of a new category of sippable bone broths. He was on to something: the launch of Brodo sparked broad interest in bone broth, positioned to consumers as a comforting drink and a convenient source of nutrition. In the following months, new bone broth cafes and packaged brands began appearing across the U.S. Yet while emerging categories often benefit from an expanding shelf set, Canora, an award-winning chef who’s helmed some of New York’s most admired eateries and been featured on several popular cooking shows including “Chopped” and “Top Chef,” has some misgivings about product quality. There’s a right way to make bone broth, he believes, one that involves patience, care and premium ingredients. It may cost more to produce at scale, but Brodo lives and dies by its high standards. “I’ve always been the ‘slow and steady wins the race’ kind of guy,” Canora said in an interview included in this episode. “And as long as I’m enjoying the process, I think the most critical and the most important thing about the path is that we each pop out of bed every day and we’re excited and proud about what we’re making.” That principle has guided Brodo’s development since its launch in 2014. The company has expanded to six retail storefronts in New York City -- all profitable, according to Canora -- and distributes frozen bone broth in quarts and pints to independent and chain retailers, including Whole Foods, across metro New York. As part of our conversation, Canora and Brodo CEO Andrew Garner discussed the origins of the brand, how timing and location played into its early success and the company’s foray into packaged products. They also spoke about Brodo’s consumer education strategy and why Marco believes that the steepest part of the learning curve in the business of consumer packaged goods is also its most frustrating. Show notes: 2:04: Marco Canora, Founder & Andrew Garner, CEO, Brodo -- Canora and Garner sat down with Taste Radio editor Ray Latif for an expansive conversation that began with Canora’s background as a chef, how his unhealthy lifestyle led him to bone broth and how Garner, a former health care and Coca-Cola executive, joined Brodo as its CEO. Canora also explained why he describes Brodo products as “beverages” and not “soup,” how the company communicates its value proposition to consumers, determining the right format and package size for the brand and how he attempts to use his influence as to support the development of better-for-you food brands. Later, Canora and Garner discussed the role of Brodo’s storefronts as a gateway to its packaged products, the challenge of merchandising in the frozen food aisle, why Canora laments traditional routes to market, the impact of growing interest in plant-based diets on Brodo’s business model and the dream scenario for the company’s future. Brands in this episode: Brodo, Rind Snacks, Health-Ade, Starbucks, Knorr, Shake Shack
We’re living in a more divisive time than ever before. I’m not just talking about politics—we’re at aggressive odds over everything from diet (vegan versus Paleo) to sports and we’re even seeing an escalation in road rage. There’s actually a reason this is happening. We’re disconnected. Social media is actually isolating us; we ignore the importance of sleep and nature; stress is at epidemic proportions. These lifestyle disconnects cause structural and functional disconnects in the brain that lead to more divisive and angry behavior. Our ability to make good decisions pretty much goes out the window. But it’s not too late to reverse these negative effects. I was so excited to sit down with my good friends Drs. David and Austin Perlmutter on The Doctor’s Farmacy to talk about these modern challenges and how we can detox the brain to restore better decision making and overall health. Dr. David Perlmutter is a Board-Certified Neurologist. His books have been published in 34 languages and include the #1 New York Times bestseller Grain Brain, The Surprising Truth About Wheat, Carbs and Sugar, with over 1 million copies in print. Dr. Perlmutter’s new book Brain Wash, co-written with his son Austin Perlmutter, MD, was just released on January 14, 2020. Dr. Austin Perlmutter is a board-certified internal medicine physician. His academic focus is on understanding the decision-making process, how it is influenced by internal and external factors, and how it changes our health and illness outcomes. This episode is brought to you by ButcherBox and Brodo.I’m always being asked how to source high-quality meat and seafood, so I want to share one of my favorite resources with you that I use to get quality protein in my own diet, ButcherBox. ButcherBox is currently offering listeners 2lbs of wild-caught Alaskan sockeye salmon PLUS $20 off your first box. Just go to ButcherBox.com/farmacy to take advantage of this great deal.Bone broth has been getting a lot of hype in recent years, and for a good reason, it’s a super-healing food, rich in collagen protein, and it has powerful gut repairing compounds. It truly is food as medicine. You can now get Brodo bone broth delivered right to your door. Brodo is offering my listeners 15% off your first order with the promo code DRHYMAN. Just go to brodo.com and use the code at checkout. And if you subscribe to get bi-weekly or monthly resends you’ll save another 10-15%. Here are more of the details from our interview:-How the prefrontal cortex acts as the adult in your brain (11:56)-The way in which chronic stress rewires your brain and affects empathy and decision making (14:28)-Regaining control of the ways in which our brains are being manipulated by media (18:15)-How making bad food decisions affects the brain, drives inflammation, creates depression, and leads to more unhealthy decision making (27:39)-How excessive social media use affects the brain (34:44)-The fundamentally important and underrated role of sleep on the brain (42:57)-Removing blame from our inability to make healthy decisions (48:27)-Why healthcare providers need to reframe their perspective and approach to working patients who do not follow through with lifestyle changes (52:27)-How Inflammatory food perpetuates impulsivity, aggression, and violence (1:01:29)-Learn more about the book Brain Wash at brainwashbook.com-Find Dr. David Perlmutter online at https://www.drperlmutter.com/ and follow him on Facebook @DavidPerlmutterMD, on Instagram @davidperlmutter, and on Twitter @DavidPerlmutter-Follow Dr. Austin Perlmutter on Instagram @austinperlmutter and on Twitter @austinperlmd See acast.com/privacy for privacy and opt-out information.
Mer Tortellini åt folket! Anders pysslar med en julig klassiker medan Jonas kämpar för att återhämta sig efter ett svenskt julbord.
Marco Canora and Andrew Garner are the force behind Brodo – the fresh bone broth that jumpstarted the broth trend in 2014. That winter, Marco opened a little window next to his award-winning restaurant Hearth, in the East Village. Soon after, Andrew came to Brodo as its CEO. On this episode of ITS, Ali speaks with Marco and Andrew about how the relationship came to be, how it works now, and what Brodo is up to in 2020.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.In the Sauce is powered by Simplecast.
Dave sits down with his very first chef, Marco Canora, to discuss his illustrious career, from starting as a line cook at the iconic Gramercy Tavern to becoming the chef-founder of Hearth and Brodo.
As a society, we have been brainwashed into thinking that cooking real food costs too much, is too hard, and takes too long. Fast food manufacturers and grocers lure us into convenient, heavily processed meals that take a toll on our health and our wallet. In this mini-episode, Dr. Hyman speaks with Marco Canora and Ocean Robbins about reframing our relationship to cooking and how it can save us time and money, improve our health, and even combat food waste.As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan, which has a positive two-star review from The New York Times and a prestigious “Outstanding Restaurant" nomination from the James Beard Foundation. In 2017 Marco won the James Beard Foundation award for Best Chef NYC. Marco is also the founder of Brodo, a popular to-go window serving coffee cups of hot, nourishing bone broths. Ocean Robbins is the author of 31-Day Food Revolution: Heal Your Body, Feel Great, & Transform Your World. He serves as CEO and co-founder of the Food Revolution Network—one of the largest communities of healthy eating advocates on the planet, with more than 500,000 members.Listen to Dr. Hyman’s full-length conversation with Marco Canora: https://DrMarkHyman.lnk.to/MarcoCanoraListen to Dr. Hyman’s full-length conversation with Ocean Robbins: https://DrMarkHyman.lnk.to/OceanRobbins See acast.com/privacy for privacy and opt-out information.
Berawal dari ukuran kaki yang cukup besar sehingga selalu beli sepatu ke luar negeri, Yukka Harlanda (Co-Founder & CEO Brodo) berinisiatif untuk berbisnis sepatu. Bersama teman kuliahnya, Uta yang punya visi yang sama, dan dengan modal hanya 7 juta, dimulailah bisnis sepatu kulit Brodo (Footwear). Pada BukaTalks edisi Entrepreneur ini, Yukka Harlanda akan menularkan ilmu bisnisnya, seperti tentang bagaimana membangun dan berstrategi dalam industri kreatif.
For the next several weeks of June and July, we will be giving our league rankings of different positions, starting with QB. Who is the top ranked QB in the league right now? Which ones would you consider elite? And since Chrome and Brodo missed last week’s show, we’ll get their all-time Eagles QB rankings as well. Next, we’ll touch on some of the headlines and news from OTAs, such as who’s performing well and if we should be worried about Malcolm Jenkins not being there. And, as always, we’ll finish the show with our “No Huddle” segment.
