Podcasts about Ceviche

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Find out the science behind ceviche and how to make it at home. Includes tips for type of fish, length of marinade time, and doing make-ahead ceviche. Recipe: Homemade Ceviche from TheCookful. There's a brand new recipe on TheCookful for a Fresh and Flaky Salmon Salad, made with fresh salmon. I can't wait for you to try it! Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Laura Hernández habla sobre cómo vivir varias vidas profesionales antes de los 40 años. Laura Garkas nos habla sobre la vida de Elizabeth Jane Cochran, conocida como Nellie Bly, era una periodista, escritora y empresaria estadounidense. Carlos Álvaro nos trae una receta fresca y fácil: Ceviche. Teresa Ekobo nos trae las últimas recomendaciones de cine.

El ceviche viene grande y chiquito. ¿Cuál quieres?El programa comienza con varios problemas técnicos los cuales llevan a Marcos a explicar cómo uno puede dividir en StreamYard los diferentes estudios como lo son “Cinemateria”, “Hartos de Odio” y “El Manicomio Inhabitable”.La Maldad nos habla sobre los raros cambios que se están realizando en el Departamento de Educación. Desde la posibilidad de “interlocking” hasta clases remoto y aires acondicionados en pueblos en donde la electricidad es casi inexistente.La WNBA sigue dando de qué hablar cuando una de sus jugadoras da su honesta opinión en contra de los “trans” compitan en deportes exclusivos para mujeres biológicas. Lo que ha desatado una ola de protestas no tan solo por el público, sino por personas adentro de la organización. Las cosas están malas y Gustavo quiere someterse a un emprendedor negocio. La venta del ceviche. Y te lo ofrece en dos tamaños. El ceviche grande o….¿¿cevichito??La nueva película de Spiderman ha traído eventos para recordar en los cines. Desde una “catimba” a una persona por dar “spoilers” durante su presentación hasta flatulencias de tal magnitud que tuvieron que desalojar el lugar. Pero mientras eso ocurre, luego de décadas de servicio, la escuela superior Manuel A. Toro de Caguas decide cambiar sus uniformes hasta parecer al punto quienes asisten a la escuela son empleados de Pep Boys.Discutimos brevemente a invasión de ciudadanos de Marruecos hacia Ceuta, España. Lo que provocó la situación y como los españoles resolvieron el asunto. Y no necesariamente no fue gracias a su presidente.Y Súper Servo cae en el dedo del “OTC”. Say what?!?!?Con las participaciones deGustavo “El Carnepuerco” Cáez Gustavito “OTC” CáezAlberto “Super Servo” ReyesProf. Marcos Rodríguez Giancarlo “La Maldad” Martínez Sharon “La Rubia de América” Solá Ahora puedes conseguir la mercancía oficial de SE RASCÓ ASÍ. ¡Visita nuestro “Güanime Store” y chequea lo nuevo que tenemos!https://guanime-store.printify.me/category/all/1¡Chequea nuestro Linktree!https://linktr.ee/serascoasi?utm_source=linktree_profile_share(ADVERTENCIA: El material discutido en este podcast no es apto para menores de 18 años y no representa la opinión de Spotify. Sugerimos discreción.) ©2026 Se Rascó Así Productions. Derechos Reservados.

Un episodio con saltos entre temas corporativos, procesos creativos y anécdotas existenciales. En este "cotorreo abrupto", Abraham Cobos (CEO de Bando y Espacio Cripto) destrozamos el mito de la productividad corporativa, pero también nos clavamos en cómo nos organizamos, administramos nuevas ideas, y cómo priorizamos tareas. También hablamos de dejar que las ideas maceren como el ceviche y aprender a hacer las paces con quedar mal. En este episodio hablamos de:

Este sábado 4 y domingo 5 de julio, Espacio Riesco recibe el Festival "Sabor de Perú" 2026: una instancia para conocer mucho más de la gastronomía peruana y de los platos y preparaciones que recién llegan para los comensales de nuestro país.Junto a Flor Contreras, una de las organizadoras del evento, conocemos sobre la Caja China, la Pachamanca y otras preparaciones del Perú más profundo, que se mezclan con platos más conocidos como los ceviches o las papas a la huancaína.Y también conversamos con Joel Poblete, quien presenta los estrenos de la semana en la cartelera de cine: la película infantil "Minions & Monstruos", la comedia para adultos "La Invitación" y la película mexicana "Moscas". Y también comentamos "Enola Holmes 3", la tercera parte de la saga que ya está disponible en Netflix.Una Nueva Mañana. Conducen: Cecilia Rovaretti y Sebastián Esnaola.Descubre más contenidos como estos en Cooperativapodcast.cl

Manuel Burque sale a buscar a los coleccionistas que han provocado que se agoten los sobres de cromos del mundial de la colección más cara y grande de la historia. Pero, ¿cómo de probable es completar una colección de estas características? El matemático Miguel Santos nos lo explica. Ángela Quintas nos trae un plato típico de la cocina peruana: el ceviche. Sobre ello hablamos con Iván Rodolfo Zamora, dueño de Thani-Cevichería Peruano. 

Manuel Burque sale a buscar a los coleccionistas que han provocado que se agoten los sobres de cromos del mundial de la colección más cara y grande de la historia. Pero, ¿cómo de probable es completar una colección de estas características? El matemático Miguel Santos nos lo explica. Ángela Quintas nos trae un plato típico de la cocina peruana: el ceviche. Sobre ello hablamos con Iván Rodolfo Zamora, dueño de Thani-Cevichería Peruano. 

Manuel Burque sale a buscar a los coleccionistas que han provocado que se agoten los sobres de cromos del mundial de la colección más cara y grande de la historia. Pero, ¿cómo de probable es completar una colección de estas características? El matemático Miguel Santos nos lo explica. Ángela Quintas nos trae un plato típico de la cocina peruana: el ceviche. Sobre ello hablamos con Iván Rodolfo Zamora, dueño de Thani-Cevichería Peruano. 

Five months in Mexico found me eating, praying and loving. Ceviche, nude bees, art counters in police encounters, and Iowa Journey, where I saw myself in my energy body. Clarity on my own power. I saw myself becoming a God. I always was, but it's finally seen.

Aldo Ceviche (Andrew) calls a Risco customer service representative (Branson) for help with his tablet. Full episode on Pateeon: https://www.patreon.com/posts/437-aldo-risco-157627233 Buy Alex Branson's The Money Wars: www.amazon.com/dp/B0GVFCJDV2/ Subscribe to E1 on Patreon: www.patreon.com/c/e1podcast Join the E1 Discord: discord.com/invite/xTBVk23

Flitterwochen in Peru – klingt nach Abenteuer, Romantik und Machu Picchu bei Sonnenaufgang. Für Tobi und seine Frau wird es eher ein Crashkurs in Durchhaltevermögen, Notfallmedizin und dem taktischen Einsatz von Elektrolytgetränken. Zwischen Hostel-WCs, Kräutertees, Quarantänezimmern (und dennoch großartigen Momenten!) erleben die beiden eine Hochzeitsreise, die sie garantiert nie vergessen werden.----------------------------------Über das Format "Weltwach Reiseflops":Niemand scheitert gern – auch nicht auf Reisen. Aber im Nachhinein betrachtet ergeben die kleinen (und etwas größeren) Pleiten und Pannen unterwegs oft die schönsten Erinnerungen – und amüsantesten Geschichten.Genau die gibt es in dieser Show: Weltwach-Moderator Erik Lorenz zelebriert mit seinen Gästen genüsslich Stories von großen Rückschlägen und kleinen Fettnäpfchen, von Zumutungen und schmerzhaft erlangten Einsichten, fernab von Instagramability und aalglatten Abenteuergeschichten. Warum? Weil ein bisschen Schadenfreude glücklich macht. Und weil sich immer wieder zeigt: Hinter der Niederlage lauern wertvolle Lektionen. So mündet auch das hingebungsvollste Jammern für gewöhnlich unweigerlich: in einer Liebeserklärung an das Reisen. Du hast einen wahnsinnig witzigen oder lehrreichen Reiseflop erlebt und möchtest uns davon erzählen? Großartig! Melde dich bei uns über https://weltwach.de/reiseflops/. ----------------------------------Dieser Podcast wird auch durch unsere Hörerschaft ermöglicht. Wenn du gern zuhörst, kannst du dazu beitragen, dass unsere Show auch weiterhin besteht und regelmäßig erscheint. Zum Dank erhältst du Zugriff auf unseren werbefreien Feed und auf unsere Bonusfolgen. Diese Möglichkeiten zur Unterstützung bestehen:Weltwach Supporters Club bei Steady. Du kannst ihn auch direkt über Spotify ansteuern. Alternativ kannst du bei Apple Podcasts UnterstützerIn werden.----------------------------------WERBEPARTNERhttps://linktr.ee/weltwach Hosted on Acast. See acast.com/privacy for more information.

Solid evening.

Octavio Olivas is a one-man showman of the Silverlakemariscos counter that is so far under the radar it's officially too under the radar, so Jordan and Max have the fish slicing king in to talk his menu, wild daily schedule, and how to balance it all as a father and husband. Plus, date night recommendations from the most romantic fellas in food, a Jordo knife sharpening rant, beer condiments, and everyone's favorite freak of the oceangame show.

2 Söhne, 2 Kühlschränke und 6 Kochfelder. Die Eckdaten für meinen heutigen Gast sind beeindruckend und damit liegt die Latte verhältnismäßig hoch. Und um das schon mal vorwegzunehmen: Paula Lambert erzählt lustige und auch sehr berührende Geschichten über ihr Leben und das Essen, das darin eine Rolle spielt. Die verschiedenen Medien bespielt sie schon lange und zuverlässig mit ihrer Expertise in Liebes- und Beziehungsangelegenheiten. Die Journalistin, Moderatorin und Kolumnistin wurde 1974 in München geboren, wuchs erst bei Pflegeeltern auf, ab dem 6. Lebensjahr dann eher unfreiwillig bei ihrer leiblichen Mutter. Und genau das führte zu einer etwas anderen Kindheit im Hinblick auf Erwachsenwerden und Eigenverantwortlichkeit. In Toast Hawaii sprechen wir u.a. über Hippie-WGs und Eintöpfe, die Grill-Leidenschaft von Männern und Ceviche, über Apfelessig, Entsafter, Auberginen und die ganz emotionale Haltung zum Einkaufswagenchip. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 700 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Befordultam a konyhára - Gaál Máté • Ceviche • 2026/02/22 by MTVA Podcast

Para a terça-feira de carnaval, Flávio Trombino traz uma receita refrescante, rápida e leve, para você comer durante a pausa entre um bloquinho e outro. See omnystudio.com/listener for privacy information.

Eimer flicken, Joghurtbecher waschen, Aluschnipsel sammeln - was fühlt sich gut an, was ist Irrsinn, was hilft der Natur? Zum täglichen Kampf mit einer rauen Realität gesellt sich ein weiterer Konflikt: Wie umgehen mit Widersprüchen? Willkommen zu Vamos Schatzi!, dem Spezial des Mutmachpopdcasts. Suse und Hajo Schumacher sinnieren nach ihrer Farmarbeit darüber, ob ökologisch verträgliches Leben überhaupt möglich ist. Fliegen und Salat essen? Lachsfarmen kritisieren und Ceviche bestellen? Mülltrennen, aber den Generator anwerfen? Fazit: Die Widersprüche sind überall. Wenn überhaupt, gelingt dann und wann mal eine Annäherung an ökologisch korrektes Leben. Immerhin: In Chile gibt es viele Schotterstraßen, aber kaum Schottergärten. Plus: Manch lieblicher Landschaft ging bisweilen eine Brandrodung voraus. Staffel 2, Folge 15.Shownotes:Vamos Schatzi! Hier den kostenlosen Newsletter abonnierenDie MutMacher auf steady unterstützen und exklusiv Bonus-Podcastfolgen plus Reisetagebuch plus Fotoalbum plus Videos genießen.Hier gehts direkt zu Suses Workshops Der MutMachPodCast auf InstagramPodcast Elefantenrunde mit Frank Stauss und HajoPauls Band Udo Butter und das TeamBücher:Suse SchumacherDie Psychologie des Waldes, Kailash Verlag, 2024Michael Meisheit + Hajo SchumacherLaufende Ermittlungen - großartige Krimi-Reihe mit dem Berliner Kommissar Peer Pedes.Band 1 und Band 2 erschienen bei Droemer Knaur. Band 3 kommt im Frühsommer 2026.Kostenlose Meditationen für mehr Freundlichkeit (Metta) und Gelassenheit (Reise zum guten Ort) unter suseschumacher.deWir bedanken uns bei Markus C. Hurek für das tolle Coverfoto. Hosted on Acast. See acast.com/privacy for more information.

In this episode, host Shrek talks with Rhys Clay, a prominent figure in the Australian spearfishing scene and the creator behind the YouTube channel, No Viz Adventures. Both engage in a lively discussion covering a range of topics, including the cultural shifts within spearfishing, the concept of financing homes through spear catches, the charm of maintaining hobbies alongside a full-time job, and the practical challenges of making and using spearfishing equipment. Rhys shares insightful stories from the spearfishing community, recounts boat mishaps, and gives practical advice on gear, building a budget-friendly boat, and creating a beginner's survival kit. The episode also highlights Rhys's tips on filming spearfishing content, managing a YouTube channel, and the essence of enjoying the journey in spearfishing. Important Times 00:00 Welcome to Reese's Crayfish Castle 00:48 Spearfishing Culture and Ethics 02:01 Reese's YouTube Journey 05:11 Diving Adventures and Challenges 11:56 Boat Mishaps and Lessons Learned 37:54 Recipes and Cooking 39:55 Exploring the ADA Style and Ceviche 40:32 Worst Gear Decisions in Spearfishing 46:59 Building a Budget-Friendly Boat 57:09 Essential Survival Kit for Beginner Spearos 01:03:43 Memorable Underwater Experiences and Final Thoughts Links Mentioned

Today may have been the best (or worst) Sky's Wheel of Food EVER! We spun the wheel and it landed on probably what Sky hates the most. She had never eaten it before but based on the ingredients we knew that she would not like ceviche at all

Today may have been the best (or worst) Sky's Wheel of Food EVER! We spun the wheel and it landed on probably what Sky hates the most. She had never eaten it before but based on the ingredients we knew that she would not like ceviche at all

Sastre y Maldonado vuelven (por fin) el próximo martes 7 de octubre.Con un montón de novedades...permaneced atentxs.

...y queda un cuarto.

¿Cómo se hace un buen ceviche?Os leo...

El ceviche es mejor que la fritura porque es pescado fresco.

Paufeel nos trae hoy un espectacular y sencillo plato para sorprender en cualquier comida este verano.Hoy, 20 de julio, Paula Monreal, Paufeel, nos trae uno de sus platos que no dejará a nadie indiferente... ¡Ceviche de gambones con mango y aguacate! Ingredientes:200 g gambones frescosZumo de 4 o 5 limasZumo de ½ naranja½ pepino½ Mango½ aguacate1 chalota o ½ cebolla moradaCilantroChile picanteSalAceite de oliva virgen extraElaboración: Pela y corta los gambones en trocitos pequeños, ponlo en un bol y añade el zumo de lima y de naranja. Mezcla y deja 5 minutos reposando.Mientras, ve cortando en trocitos pequeños el pepino, el mango, el aguacate, la chalota, el cilantro y el chile. Añade al bol de los gambones y pon un poco de sal y aceite.

Staying Cool and Eating Right: Summer Meal Tips and Hydration Advice. Nutritionist Leyla Muedin has strategies for eating well during a heat wave without needing to cook extensively. She highlights no-cook meal ideas, including salads, tinned fish preparations, and charcuterie boards, along with refreshing dishes like ceviche and gazpacho. Layla also addresses the debated topic of drinking fluids with meals, providing advice on how it may impact digestion and overall health based on individual needs. She stresses the importance of avoiding overly cold drinks to prevent digestive discomfort and advocates for sufficient daily water intake.

In this episode of Two Bears, the chefs dive into everything from the culture of shared plates to the downfall of kids' menus. They reflect on palate development in children, debate the value of stinky cheese and funky fish sauce, and explore the evolution of American fried food—from West African influence to the mediocrity caused by national highways. The stories are personal, the insights are sharp, and the laughter is real.

In this episode, Tricia and I sat down for a casual visit with Phil and Susie Woolpert, who have chosen to live full-time in San Felipe, Mexico. They discuss their journey to make San Felipe their permanent home, including their previous residency in Campo Ocotillo and their move to Cantu Cove. The conversation touches on aspects of renovating their Cantu Cove home, their experiences with solar power and contractors, and their interactions with local businesses and people. They also share insights into their family'svisits and activities in San Felipe, their engagement with a local school, and their perspectives on cultural differences, including their efforts to address littering and theiraffection for their rescue dog, “Snaggle.” Susie also reveals her secret recipe for “Coconut-it's not really-Ceviche. We invite you to sit back and enjoy listening in on a fun and informative conversation!Cal & Tricia & Wigs How to Listen and SupportTurn Left at the Cactus is available on Spotify, Apple Podcasts, Google Podcasts and most major platforms. Listeners can subscribe, become sponsors, submit guest nominations—and/or send a “propina” via http://www.ko‑fi.com turnleftatthecactus. For updates and behind‑the‑scenescontent, join the Turn Left at the Cactus Podcast Facebook group or email CactusLeft@gmail.com.With roots in education, music and community service, TLATC ismore than a podcast—it's a living chronicle of San Felipe's evolving identity, told by ex-pats and snowbirds who call it home.

Dive into a flavorful journey with the Life, Tech, and Sundry podcast as they hilariously compare Peruvian and Mexican food adventures, revealing the surprising cultural connections that shape our communities and local economies, from ancient traditions to modern fast food #GlobalFlavors #FoodStories #PodcastLife-------------------------------------------------- IG: ⁠⁠https://bit.ly/IG-LTS -------------------------------------------------- ⁠⁠LTS on X: ⁠⁠https://bit.ly/LTSTweets -------------------------------------------------- ⁠⁠Buy Me Coffee: ⁠⁠https://www.buymeacoffee.com/LTS2020

This week, we continue our series on national delicacies and explore some cocktails and entrees from around the world.

Are Tik Tok trends ruining the cinema experience? It depends who you ask, says entertainment journalist William Mullaly. Meanwhile, Chef Gregoire Berger tells Helen what’s next for him after a decade at Ossiano, Courtney Brandt has your food headlines, and we delve into a new dubai chef collab bringing us ceviche, squared…See omnystudio.com/listener for privacy information.

Esta semana en Wantan News: Chancay se cae a pedazos, Shakira cancela concierto, Cryptoestafa de Milei, Curwen deja todo Good, Rosalia en Euphoria, y trailers de G20, Daredeviel y El contador 2.See omnystudio.com/listener for privacy information.

First drop of the year and we realize very quickly that taking time off as well as Ceviche is not in our vocabulary. We dive into some fam mail, before giving a recap on our holidays with Imina being in Nigerian and him spending more time in the middle of nowhere vs Home. We talk about how to ruin some else's day, Psquare vs Darko , AITA for cancelling a wedding and things we need to leave in 2024!Feel free to leave a comment &/or send a Fam mail to thetalkativex@gmail.com or HEREImina vs Temu (00:00)Month 1, Confidence in Imina (07:20)Dre tried Ceviche (13:28)Imina went to Nigeria (18:12)Soft Tax for Detty December 2025 (26:15)Christmas Movies vs Holiday Movies (30:07)Bad Girls of the Six (33:28)Darkoo vs P Square (41:29)How to Ruin your Day (44:45)I cancelled my wedding because….(49:26)Things to leave in 2024 (Dre's POV) - (58:50)

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

Send us a text In this episode of Whip Cream Salmon, hosts Brian and Ronnie discuss their recent experiences with winter weather, personal updates, and culinary adventures. They share highlights from their Thanksgiving celebrations, including a smoked turkey and various dishes like gravlax and ceviche. The conversation flows through their cooking techniques, favorite winter meals, and reflections on the ease of their Thanksgiving preparations, emphasizing the joy of food and friendship. In this engaging conversation, Ronnie and Brian delve into the world of culinary delights, focusing on winter meals and the importance of comfort food during the colder months. They share their experiences with various dishes, including the significance of broth and stock in winter cooking, and reminisce about family favorites like goulash and lasagna. The discussion highlights the creativity and techniques involved in preparing hearty meals that warm the soul. In this engaging conversation, Brian and Ronnie share their nostalgic culinary memories, discussing family recipes and cooking techniques. They delve into humorous stories of kitchen mishaps, dubbed 'idiot sandwiches', and offer practical cooking tips. The discussion culminates in a spirited debate over the merits of salted versus unsalted butter, showcasing their differing perspectives on cooking and seasoning.Beers we drankBrian - Leffe - Blond AleRonnie - SapporoFocaccia Recipeby Lacey Ostermann - @_lacebakes_  (Check out her instagram! It's amazing!)This recipe can be adapted to be made in the same-day by adding in an extra 1/2 teaspoon of instant yeast (so 1.5 tsp total) and skipping the overnight proofing in the fridge. Instead of putting it in the fridge, leave the dough to proof covered in the bowl at room temperature for 1-1.5 hours and then continue the recipe as normal from the step where you tip it into the tray (reduce the proofing time in the tray to 1.5 hours).    Ingredients  390-420ml* (14oz/ 1 3/4cups) warm water  1 teaspoon (5g) honey, sugar or agave  1 Tablespoon (15ml) extra virgin olive oil  1 teaspoon (4g) instant yeast  500g (4 cups**) white bread flour (not plain or all-purpose)  2 teaspoons (10g) fine sea salt    *start with 390ml and increase to 420ml gradually. Use the consistency of the dough in my video as a gauge! Different bread flours absorb different amounts of water. It's okay if your dough is a touch wetter than mine, but you don't want it soupy as that makes the stretch and folds problematic.    **500g is roughly 4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it's as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed.    Oven temp: 220C/430F for 18-23 mins (bottom rack!)…this tray was a 9x13 aluminium quarter sheet pan but you can use a larger tray if you prefer it thinner/crispier. No need to stretch it all the way to edges if using a bigger tray. Metal/aluminium is always best at conducting heat.Email: whipcreamsalmon@gmail.comInstagram: @whip.cream.salmon.podcastSTAY CREAMY

Life feels kinda crazy lately. The world can feel topsy turvy for sure. Lets fill ourselves with joy and love and create a blanket of goodness. Don't let the cray cray in. It will ruin your inner party. Make some of my salmon ceviche too. Happy thanksgiving

This week we are joined by Amy Cakes! Amy Cakes (she/they) is a multi-disciplinary creative and producer who has worked primarily in fashion, hospitality, and experiential events. Amy lives in New York City with two cats, Gazpacho & Ceviche. Make sure to check her out!In this episode, we discuss growing up between California, New Mexico, and Germany, having funky parents, appreciating nature, parents divorce, being an artist, gender, and so much more. You don't want to miss our discussion about Amy's experience living in tents and making art in New Mexico as a child. This episode is a must listen! Recommendations From This Episode:Barbie Will & HarperGlass Castle Follow Amy Cakes: @amycakesddFollow Carly: @carlyjmontagFollow Emily: @thefunnywalshFollow the podcast: @aloneatlunchpodPlease rate and review the podcast! Spread the word! Tell your friends! Email us: aloneatlunch@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hi, travel health listeners! Today, travel medicine specialists Drs. Paul Pottinger ("Germ") & Chris Sanford ("Worm") answer your travel health questions:Should I give leftover medications away to locals at the end of my trip? Is it safe to eat ceviche? Do I need vaccines to visit Germany? Should I take a deworming medication after visiting Latin America? In Laos, is it safer to travel by public bus or private car? How can I reduce the risk of Lyme disease? We hope you enjoy this podcast! If so, please subscribe to our RSS feed and share with your friends! We would so appreciate your rating and review to help us grow our audience. And, please send us your questions and travel health anecdotes: germandworm@gmail.com.Our Disclaimer: The Germ and Worm Podcast is designed to inform, inspire, and entertain. However, this podcast does NOT establish a doctor-patient relationship, and it should NOT replace your conversation with a qualified healthcare professional. Please see one before your next adventure. The opinions in this podcast are Dr. Sanford's & Dr. Pottinger's alone, and do not necessarily represent the opinions of the University of Washington or UW Medicine.

Alberto Fernández habla de los mejores ceviches de Madrid con Sergio Siancas Prieto y Bashir Ode Prieto, de La Barra.

In this episode of "The Truth in This Art," host Robb Lee interviews Zoe Baez, a seasoned chef with over 15 years in the culinary industry. Zoe shares her journey from being inspired by her grandmother's cooking to pursuing formal culinary education and gaining hands-on experience in professional kitchens. She discusses her entrepreneurial venture in Puerto Rico, her international culinary experiences, and her unique fusion of Puerto Rican and Spanish flavors. The conversation also touches on the role of food in travel, menu development, overcoming kitchen challenges, and favorite dishes.Episode Highlights:Zoe Baez's culinary journey (00:01:22) Chef Zoe discusses her background, passion for cooking, and her culinary experiences in different states.Influences in culinary passion (00:04:25) Zoe talks about her early influences, including her grandmother and her first experiences with cooking.Memorable family dishes (00:07:51) Chef Zoe shares her favorite dishes from her grandmother and her own culinary experiments with beer-infused dishes.Career choice and early kitchen experiences (00:10:55) Zoe Baez discusses her decision to pursue a career in the culinary industry and her early experiences in professional kitchens.Learning through diverse kitchen experiences (00:17:19) Zoe explains how working in different kitchens and communities has enriched her knowledge and skills as a chef.Exploring new culinary experiences (00:18:46) Zoe Baez discusses her approach to exploring new places and their culinary specialties when traveling.Signature Dishes (00:23:44) Chef Zoe describes a memorable dish she created that represents her culinary style and heritage.Menu Development (00:29:09) Zoe explains her approach to menu development, considering seasonality, local availability, and the preferences of her clients.Key Takeaways:1. Find Your Inspiration: Discover what ignites your culinary passion, whether it's a family tradition, a favorite TV show, or a memorable meal.2. Invest in Education: Formal training and hands-on experience are crucial steps in becoming a professional chef.3. Be Bold: Take risks and start your own culinary venture, using customer feedback to refine your creations.4. Travel and Learn: Exploring different cultures and cuisines can significantly broaden your culinary expertise and perspective.Website and Socialschefzoebaez.comX: @chefzoebaezInstagram: chefzoebaezFacebook: Zoé Baez LinkedIn: Zoe Baez

Uncle Ashley joins us --- Support this podcast: https://podcasters.spotify.com/pod/show/whosoncall/support

This week Justin welcomes Fransicso Ramos to the show to talk about his new special and get into the week's biggest stories. Gwyneth's houseguest has an accident and leaves the scene of the crime, Brtiney is single AF, Chet Hanks receives unwanted support for his White Boy Summer, Bebe Rexha has had it (OFFICIALLY) and much more! Watch Francisco's special now - https://800pgr.lnk.to/merican Follow Francisco on IG - https://www.instagram.com/framoscomedy/?hl=en Follow us on Instagram: Justin Martindale - https://www.instagram.com/justinmartindale The Comedy Store - https://www.instagram.com/thecomedystore Comedy Store Studios - https://www.instagram.com/comedystorestudios Learn more about your ad choices. Visit megaphone.fm/adchoices

Ceviche is a good option when summer tamps down on cravings for hot and rich food. Here are the top local restaurants and trucks offering the raw fish/seafood tossed with citrus juices.   It took years to negotiate a settlement between Purdue Pharma and victims of the opioid epidemic. Today, SCOTUS ruled that bankruptcy law shouldn't be used to shield the company's owners from future lawsuits. Some health researchers want the current alcohol consumption guidelines — two drinks a day for men, one for women — reduced to two drinks a week. Critics review the latest film releases: “A Quiet Place: Day One,” “Horizon: An American Saga - Chapter 1,” “Daddio,” and “Janet Planet.”

Ceviche is a good option when summer tamps down on cravings for hot and rich food. Here are the top local restaurants and trucks offering the raw fish/seafood tossed with citrus juices.   It took years to negotiate a settlement between Purdue Pharma and victims of the opioid epidemic. Today, SCOTUS ruled that bankruptcy law shouldn't be used to shield the company's owners from future lawsuits. Some health researchers want the current alcohol consumption guidelines — two drinks a day for men, one for women — reduced to two drinks a week. Critics review the latest film releases: “A Quiet Place: Day One,” “Horizon: An American Saga - Chapter 1,” “Daddio,” and “Janet Planet.”

All time great Clemson Tigers and Minnesota Vikings football player Ed McDaniel rarely does interviews, but the concept of sipping spirits and smoking cigars with Quam and Charles was enough to entice him to saddle up, head to Minneapolis, and sit down in front of mic for an afternoon of chopping it up on Libations for Everyone. Here are your topics of the week:

Dixie is back, and so is the Podcast! In this episode: You've been told ‘Don't do Bondage when you're High', but have you ever heard a true story that illustrated that point? Well, Science tells us that we learn best from a story, so this week, we have an informative ‘Don't Try This at Home' story for you. Punk Rock Leather Daddy Al Rahm Lujan was a mere 20 years old and fresh out of the Navy, and just beginning to explore his dominant nature. Young and unskilled at bondage (but eager to play), Al meets a submissive man with a unique fetish for tasseled loafers and business suits, so he picks up a pair of dress shoes at Kmart and they take their party to a secret lair. Al has his victim on a St Andrews cross and is using whips, floggers, nipple clamps and more on him - when the evening takes an unexpected turn. The submissive turns blue, the EMTs, Firefighters and Police are called, and their dangerous experience becomes a life lesson. Will Al get arrested for being Drunk and Kinky? Listen to discover the consequences of an impulsive (and intoxicated) adventure that helped Al get Sober. #GetSmart   Song: ‘All in the Suit that You Wear' (Stone Temple Pilots)   About our Storyteller:   Al Rahm Lujan is a Bay Area Renaissance Daddy. His writing has appeared in numerous anthologies and publications, including Best American Erotica and Drummer Magazine. His visual art has been shown throughout the Bay Area, including Yerba Buena Center for the Arts and the Oakland Museum. His first short film, SM in the Hood is distributed by Frameline and if he hadn't maxed out his credit cards he might have completed his documentary CLN SBR PNX - True Stories of Chaos, Hope, Redemption and PUNK ROCK. He's a literal dad to a lovely young lady and a Mean Daddy to His Boy Robb.   Kink | Rope l Gay l Leather l Bondage l Loafers l Ferragamo l Yves St. Laurent l Daddy l Alcoholic l Bartender | Punk Rock l Latino l Lawyer l Navy l Vintage Kink Story l Rich l Batman's Lair l Dominant l Eastern European I Funeral Suit l Sushi l Tasseled Loafers l Hot Carl l Omar Sharif l Dr. Zhivago l Ceviche l Law Office l Whiskey l St Andrews Cross l Whip l Flogger l Handcuffs l Nipple Clamps l Butt plug l Dildo l Spreader Bar l Sober l Dress Shoes l Suit and Tie l Snakeskin l Police Officer l EMT l Firefighter l Dom l Jewish l Cock Cage l Spiderman l 911 l Prison l Unconscious l My Eyes are Up Here l Batman's Lair l   Episode links: Lume Deodorant: Save over 40% on the Lume starter pack! Lume is seriously safe to use anywhere on your body - armpits, underboobs, thigh folds, belly buttons, butt cracks, vulvas, feet… It comes in fresh, bright scents like Clean Tangerine, Toasted Coconut, Lavender Sage, and more. Lime is Clinically proven to block odor all day and control odor for up to 72 hours, it's Baking soda and Paraben free, and it's pH balanced for safe use on all your bits. Lume's Starter Pack is perfect for new customers: The Starter Pack comes with a Solid Stick Deodorant, Cream Tube Deodorant, two free products of your choice (like Mini Body Wash and Deodorant Wipes), and free shipping.    And remember, As a special offer for Bawdy listeners, New customers GET $5 OFF a Lume Starter Pack with code DIXIE at LumeDeodorant.com. Get over 40% off your Starter Pack when you visit LumeDeodorant.com and use code DIXIE - Tell em Dixie sent ya!   Factor Meals: Eating better is easy with Factor's delicious, ready-to-eat meals. I don't really cook, so I love that Every fresh, never-frozen meal is chef-crafted, dietitian-approved, and ready to go in just 2 minutes. You have over 35 different options to choose from every week, including Calorie Smart, Protein Plus, and Keto options. And there are more than 60 add-ons to help you stay fueled up and feeling good all day long. Head to FactorMeals.com/bawdy50 and use the code bawdy50 to get 50% off. Half Off! That's code bawdy50 at FactorMeals.com slash bawdy50 to get 50% off! What are you waiting for? Get started today and get after your goals.   My Upcoming Workshops: My Secret System Storytelling Workshops are returning - and this time, you can attend either online, or live and in-person! Registration will be offered to newsletter subscribers first, so sign up now.   But I have 2 different workshops. Which one is best for you?   How to Be Fascinating: Dixie's Secret System for Brilliant Storytelling (perfect for parties and social events, getting better at speaking up at work, and dealing with the social anxiety of public speaking)   •    How to Be Bawdy: Dixie's Secret System for Uncensored Storytelling (learn how to tell stories the way that Bawdy storytellers do, esp sharing your personal story in an inclusive, detailed yet relatable way. Special topics will include polyamory stories, kink stories, illustrating consent in your story, transporting your audience into a scene, and more)   Subscribe to the Bawdy Storytelling email at https://bawdystorytelling.com/subscribe   Bawdy's East Coast Tour is over for now, but… Do you want Bawdy Storytelling in *your* city next? I'm back, and ramping up for more cities and live shows. Maybe an evening of *my* personal stories, or a House Concert, a BawdySlam, or ? Send me a message and let's figure it out! BawdyStorytelling@gmail.com   Patreon Special Offer:   Join Bawdy's Patreon now to get exclusive Patreon-only rewards (and my eternal gratitude). Podcasting has been decimated by high profile celebrity podcasts, and Independent podcast like Bawdy are suffering…The Golden Age of Podcasting is over, so if you love the Bawdy podcast, remember: this thing is entirely Listener Supported, and we need your financial assistance to continue.   If not Patreon: Looking for another way to ensure this podcast continues? How about a one-time Donation? Our Payment links are:   Venmo: @BawdyStorytelling or https://www.venmo.com/bawdystorytelling CashApp: https://cash.app/$DixieDeLaTour Paypal: paypal.me/bawdystorytelling Zelle: https://www.zellepay.com/  Email address is  BawdyStorytelling@gmail.com BuyMeACoffee: buymeacoff.ee/bawdy   Ko-fi : Ko-fi.com/thanksbawdy   Patreon: https://www.patreon.com/Bawdy   Here's a great deal: The Patreon All-You-Can-Eat Special: Need some True Stories / Entertainment to stay thrilled and connected as only Bawdy can do, no matter where you are? Right now, you can Sign up (or Increase your support) for the $25/month level on Bawdy's Patreon and you'll get: •  40+ Hours of Bawdy, on Video! •  16 Full Length Livestreams (each is over 2 hours long) Recorded Stories from Margaret Cho, Sunny Megatron, Dirty Lola, Slutever, Reid Mihalko, and many more •  Original Music from Rachel Lark, Jefferson Bergey, Shirley Gnome - All your favorites from the Bawdy Stage You'll be helping me continue the Bawdy Podcast, Live Shows, and assist in the development of new projects that I have in the works •  Available at the $25/month or greater level at: https://www.patreon.com/Bawdy   Want to work one-on-one with me on your story? Storytelling is everywhere, and it's essential to your personal and work life. Right now I'm offering private coaching on Zoom… Want to work on your personal branding? (your dating profile, website, etc). Want my help to develop the story line for your documentary? to help craft personal stories for the stage? I can help you live the life that you've always dreamed about: communicating with clarity, landing your dream job, feeling more confident when you speak socially and on stage, and discovering what makes you tick (storytelling is so good for figuring out what drives you) … Whether it's getting onstage for the first time, writing your memoir, creating a podcast, or learning how to use brand storytelling for your business, I can help. Email me at BawdyStorytelling@gmail.com and let's make it happen.   My Writings, and the Ramble: My upcoming Substack 'The Dixie Ramble' is at https://substack.com/profile/22550258-dixie-de-la-tour #Subscribe   Bawdy Got Me Laid perfume, Bawdy Butter & more: Dixie has created her own fragrance: You'll love #BawdyGotMeLaid perfume, scented with golden honey, amber, ylang ylang, and warm vanilla. There's also our (scented or unscented) creamy Bawdy Butter, Hair & Bawdy Oil, & more. Bawdy Got Me Laid Merchandise means you can deliver your own great smelling Motorboats while supporting Dixie and Bawdy. Get yours today at https://bawdystorytelling.com/merchandise   Check out our Bawdy Storytelling Fiends and Fans group on Facebook - it's a place to discuss the podcast's stories with the storytellers, share thoughts with your fellow listeners, & help Dixie make the podcast even better. Just answer 3 simple questions and you're IN! https://www.facebook.com/groups/360169851578316/ Thank you to the Team that makes this podcast possible! Team Bawdy is:   Podcast Producer: Roman Den Houdijker Sound Engineer: David Grosof Storytelling support by Mosa Maxwell-Smith Dixie's Virtual Assistant is Roillan James Video & Livestream support from Donal Mooney Bawdy's Creator & Host is Dixie De La Tour & Thank you to Pleasure Podcasts. Bawdy Storytelling is proud to be part of your s*x-positive podcast collective!   Website: https://bawdystorytelling.com/ On Instagram: https://www.instagram.com/bawdystorytelling/ Like us at www.Facebook.com/BawdyStorytelling Join us on FetLife: https://fetlife.com/groups/46341 Support us on Patreon at https://www.patreon.com/Bawdy Watch us on YouTube at http://bit.ly/BawdyTV Find out about upcoming Podcast episodes - & Livestreams - at www.BawdyStorytelling.com/subscribe