Podcasts about Ceviche

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.

Pour ce nouvel épisode, direction le port de Carro pour un cours de cuisine en famille. En compagnie de Julia Sammut, aux manettes de l'épicerie l'Idéal à Marseille, et de sa mère, Reine, cheffe étoilée qui a longtemps officié au restaurant la Fenière à Lourmarin.Pour beaucoup d'entre nous, cuisiniers amateurs ou amoureux des bonnes choses, c'est en famille que tout a commencé. C'est peut-être encore plus vrai chez les Sammut, avec 3 générations de femmes qui ont placé la gastronomie au cœur de leur vie. En cuisine, retrouvons mère et fille pour un cours de cuisine en famille. Au menu : Ceviche, poisson en croûte et gnocchis ! Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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.

¡Este episodio de Desmañana 2.0 viene más condimentado que ceviche de Alberto Reyes! Desde el primer momento, el antojo se hizo presente con una receta irresistible perfecta para la Cuaresma —y sí, lo acompañamos paso a paso, desde el cuchillo hasta el último bocado. Luego, nos pusimos peludos y calurosos con una charla imperdible sobre cómo cuidar las patitas de nuestros lomitos durante esta temporada abrasadora. Pero no todo fue ternura canina... La temperatura subió aún más con la llegada de Francisco Rivero, criminólogo, quien nos ayudó a desmenuzar los recientes y polémicos casos de defensa propia: Carlota, la mujer que disparó contra presuntos invasores en Chalco, y el adulto mayor que se enfrentó a machetazos con unos ladrones. ¿Justicia o exceso? Tú decides. Y cuando creías que ya habías tenido suficiente... Pedro Malo apareció para hablarnos de la respiración psicodélica —sí, leíste bien—, una experiencia entre lo místico y lo sensorial que te dejará con los ojos cerrados y la mente abierta. Cerramos con broche de oro (y de cama) junto a Azul, nuestra tarotista más picante, que no solo nos reveló el futuro, sino que nos sacó los colores con su horóscopo del día: ¿Qué animal te representa en la cama? Spoiler: más de uno salió rugiendo. Y como joya teatral, Alberto Mayagoitia nos compartió su sueño de llevar teatro en español a EE. UU., comenzando por Houston con su conmovedora obra “Mi Cristo Roto”. Cultura, sazón, escándalo y risas... así se vivió este viernes en Desmañana 2.0. Dale play y prepárate para quedarte picado. Support us on Patreon!

Chaque jour, Arturo cuisine plus de 70 ceviches dans le centre de Lima. Dans cet épisode, je vous emmène dans le plus grand marché au poisson de la capitale péruvienne pour comprendre, à ses côtés, l'importance de ce plat emblématique de la gastronomie du pays. Malgré un quotidien très chargé, ce cuisinier passionné a aussi pris le temps de se livrer sur ses amours ratés, sa passion pour le rock et ses rêves d'Europe. Logo : Romain Didier Crédit musique : Arecife by espacio negativoAwamamba, AMbeefThe journey ahead - Dan Phillipson Woset in the closet - Color parade Mangrove - Lowlight Autochtone est aussi sur instagram ! Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Übersicht PromPerú: https://promperu.de/gastronomie/peruanische-gerichte/peruanische-restaurants-in-deutschland/Falls du gerade aus Peru zurückgekommen bist und weiterhin authentisch peruanisch essen möchtest, oder einfach neugierig auf das beste Ceviche bist und mal etwas Neues ausprobieren möchtest, bist du hier genau richtig!In ganz Deutschland findest du eine Reihe von Restaurants, die peruanische Gerichte anbieten. Oft handelt es sich dabei um lateinamerikanische Restaurants, die auch peruanische Spezialitäten servieren. Ich habe für dich eine Liste zusammengestellt, wo du in Deutschland peruanische Küche genießen kannst. Viele dieser Restaurants habe ich selbst ausprobiert und kann sie aus eigener Erfahrung empfehlen!Ob du in Berlin, München, Hamburg oder einem anderen Ort in Deutschland bist, es gibt sicher ein peruanisches Restaurant in deiner Nähe. Diese Gaststätten bieten häufig eine Auswahl an klassischen Gerichten wie Lomo Saltado, Aji de Gallina und natürlich Ceviche. Entdecke die Vielfalt und den Reichtum der peruanischen Küche direkt hier in Deutschland.

Ce samedi, c'est le chef Juan Arbelaez qui prépare le plat du jour : un ceviche de lieu jaune aux agrumes, une recette d'origine péruvienne que de nombreux pays d'Amérique du Sud ont en partage. Déclinable avec d'autres poissons et selon les saisons, le chef en propose systématiquement un dans ses restaurants. Il dévoile ses secrets pour faire mariner le poisson et pour préparer un leche de tigre comme il en a dégusté en Colombie, son pays natal.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

*Torcuata y Las dietas.*“Mal de la Panz; Restaurant Francés” y "Ceviche".*Noticiario ¿Y eso qué? con Mímica en todas partes.*Un cuento corto con Benjamin Briseño "Buena suerte, mala suerte".Guion: Rodrigo Limón. Producción: Begoña Lomelí. Producción y realización: Raúl Peguero. Invitados especiales: Tania Campos, Steve Huerta y Juan Pablo Balcells.Sistema Jalisciense de Radio y Televisión.Visita: www.jaliscoradio.com

Dial tal cual (Tramo de 11:00 a 12:00)

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.

Send us a textKaiserschmarrn, Ceviche, Poulet in Tomatensauce, frisches Brot, Früchte in der Hängematte, Dosen ohne Etikette. Kochen und Lebensmittel sind eine ganz eigene Wissenschaft auf einem Segelschiff. In diesem Podcast sprechen wir deshalb vor allem übers Kochen, Schmausen und die Lebensmittelversorgung an Bord von Mabul. Und wir erhalten Besuch von  Karin's Freundin Moni. Auf eine einfache Bordküche haben wir sie vorbereitet, umso erstaunter ist sie, dass wir selbst in San Blas ihr geliebtes Cola Zero besorgen konnten. Karins Rezept für Bananenbrot findet ihr hier: www.simplyrecipes.com/recipes/banana_breadDas Schweinsschnitzel mit Tomate-Mozzarella gibt's hier: www.chefkoch.de/rezepte/2379801377282441/Schweineschnitzel-Tomate-Mozzarella.htmlSupport the showWenn ihr mehr über Mabul und unser Seglerleben erfahren, Fotos anschauen und unseren Blog lesen wollt, besucht unsere Homepage www.sailingmabul.com. Falls euch unser BoatCast inspiriert und ihr Mabul und uns unterstützen wollt, könnt ihr über unsere Homepage eine Patron-Mitgliedschaft lösen. Support the show

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)

Es la segunda vez que César Fabián “N”, conocido como “El Ceviche”, supuesto miembro del Cártel Jalisco Nueva Generación, se fuga del penal federal de Puente Grande.See omnystudio.com/listener for privacy information.

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.

Spencer Makenzie's Fish Company™ is a small restaurant that boasts ample outdoor seating, Ceviche, Giant Fish Tacos, & other world famous recipes that have become the Spencer Makenzie way! Visit them on IG @spencermakenzies & go to the website at www.spencermakenzies.com to check out menu items as well as info on the “The Throw Down Festival”, The World's Largest Cornhole Tournament! Going down August 23rd thru the 25th at the Ventura County Fairgrounds!Tickets AVAILABLE NOW at www.thethrowdowncornholetournament.com or just follow them on IG @thethrowdowncornholefestival for info or details! Cannabis Talk 101, “The World's #1 Source For Everything Cannabis”, made global history by becoming the first cannabis show to partner with iHeartMedia, on 4/20/2020. Thank you for listening & watching Cannabis Talk 101 with Christopher Wright, aka "Blue" the CEO and creator of Cannabis Talk 101 and the Cannabis Talk Network. & Joe Grande, former Co-Host on Big Boy's Neighborhood on Power 106 FM, On-Air with Ryan Seacrest on 102.7 KIIS FM in Los Angeles and The Dog House in the Bay Area on WILD 94.9 KYLD. FOX SPORTS, NBC SPORTS. Financial Fridays with Tony Kassaei, The Inside Investor, 40 TONS TALK, WITH ANTHONY SLIMBURG, CHRONIC HISTORY WITH HISTORY CONNOR V. Toking with the Stars with Chuckie & Marty, & on YouTube, IHeartRadio App, Spotify, & Apple Podcasts. Check out the Cannabis Talk Magazine (HERE).Call us anytime: 1-800-420-1980FOLLOW US on all Social Media: Linkedin: @CannabisTalk101Instagram: @CannabisTalk101 Tik Tok @CannabisTalk101:Facebook: / CannabisTalk101 Twitter: / CannabisTalk101 @BLUE @JoeGrande@Tony Kassaei The Insider Investor@40TONSBRAND See omnystudio.com/listener for privacy information.

Ecoutez RTL Matin avec Antoine Cavaillé-Roux du 20 juillet 2024.

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

Community Kevin talks with guest Ricardo Holden of Mission Fish. They discuss the upcoming Ceviche Chowdown, their history together, the joy and effectiveness of Mission Fish and much more. For more informaiton, please visit Mission Fish or Ceviche Chowdown. 

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.”

本期是《拉美恰恰恰》系列的第11期。这一期我们来到秘鲁，秘鲁有独特的自然景观，也有灿烂的印加文明，更是南美第一美食国度。本期节目就从我们吃到的秘鲁的食物切入，去了解一些秘鲁的故事，国菜Ceviche是如何被新移民一点点影响的？满大街的Chifa（秘鲁式中餐馆）是什么来历？太平天国老兵替智利打秘鲁是真的么？土豆和玉米为何会成为占总人口47%的原住民的主食？被殖民者成为粗鄙的“农民的食物”的藜麦是如何翻红的？Inca cola又是如何战胜可口可乐，成为秘鲁的国民骄傲？以上故事，尽在本期节目节目。|故事节点|01:28 Hola Hola，为什么来秘鲁？08:06 国菜：酸柠汁腌鱼（Ceviche） 10:12 硝石战争和Ceviche国菜之争12:33 在La mar餐厅吃Ceviche16:03 原住民、欧洲人和日本人的融合之作21:48 Chifa：秘鲁式中餐馆26:10 利马唐人街和1849年的契约华工32:04 太平天国老兵替智利打秘鲁是真的么？37:28 通婚、水稻和Chifa的流行 40:14 九龙酒家的炒面和北京餐厅的故事55:24 Anticuchos：印加人的烤肉串59:59 土豆、土豆、还是土豆68:24 豚鼠和羊驼76:50 粗鄙的藜麦是如何翻红的？82:15 Chicha Morada：紫玉米汁谁家好？84:19 Inca cola:英国移民打出的秘鲁民族牌89:55 印加可乐大战可口可乐100:45 彩蛋：富人区和耻辱墙|壮游者|贝贝:不忍心吃豚鼠的一名女子。Yang:最喜欢喝Inca cola的一名男子。|壮游者精选|「壮游者」有几张去北极的尾单游轮船票在售，听友价非常划算，价格优惠都在万元以上。目前在售的还有「主甲板套房」和「高级套房」两种房型。出发日期是8月8日，行程选择也很灵活，你可以单买船票，自己抵达和离开集合地，尽情享受北极邮轮13天的行程；也可以从国内出发，一价全包，选择北极双岛17天和北极三岛24天的行程。极地风光独一无二，邮轮旅行省心省事，还有中文探险队员提供语言支持，保证你在领略极地风景时也能尽情吸收极地知识。为您提供服务的这家公司是「壮游者」的老朋友，团队保证靠谱，而且，这一船期是必发之团，离出发也只剩下两个月时间了，而报名截止日期则是六月底，余位不多，所以，请抓紧时间上船吧，有意愿的听友请阅读公众号「壮游者」的相关推送。壮游者是一档独立播客，很需要你的支持。1、商务合作请邮件至zhuangyouzhe@126.com,或者添加微信“zhuangyouzhe2018”2、请通过ZFB账号zhuangyouzhe@126.com对“壮游者”进行赞助；也可通过微信公众号“壮游者”文章(本期相关细节图片也在文章里呈现)下方的“喜欢作者”以及小宇宙节目下方的“赞赏”对单期节目进行赞助。3、请订阅、转发、评论和点赞节目，并在你使用的收听平台为“壮游者”专辑打五星好评。加听友群可微信添加"zhuangyouzhe2018"，与主播和听友直接交流。谢谢你，让我们有机会一起前行。

Nando Chang was born in Chiclayo, Peru and is the chef of Itamae AO, a Nikkei restaurant in Miami, Florida. It is the reincarnation of Itamae, the beloved Nikkei restaurant that began as a family food hall stall and later restaurant in Miami's Design District. Nando's sister, Valerie Chang, who I interviewed on this podcast more than a year ago, opened Maty's, a Peruvian restaurant in Midtown Miami in 2023, and it has gone on to be nominated for pretty much every major media award for U.S. restaurants since then. The plan from the beginning, however, was to install a more intimate version of Itamae in an adjacent space.The new Itamae, Itamae AO, is tasting menu only. Nando talks about why he won't call it an omakase, his thoughts about fish butchery, and how he got into fish aging, but also how he understands its limitations. We also discuss Nando's rap career, which included an album called Ceviche, with a track titled Sushi Chef, and how it's still very much a part of his life. He talks about how he was influenced by other chefs cooking Nikkei food, such as Llama Inn and Llama San's Erik Ramirez in New York, and getting to know Maido's Mitsuharu Tsumura in Lima and how it helped him confirm many of his views about Nikkei food and where it is going.I have probably said this before but there's often this idea of Nikkei food when it gets exported abroad that it is just ceviche and sushi on a menu together. That's a very limited view of this style of cooking, which, to me, is much more about freedom than limitations. The Chang family, who are Chinese-Peruvian by the way, have understood this very well since they started opening restaurants in Miami. Nando talks a lot about not just doing what everyone else is doing, but doing things that make sense to him. I think it's a good example to follow for other Peruvian chefs, or any chef trying to find their voice in the kitchen.READ MORE AT NEW WORLDER.

Hoy hablamos de misiones imposibles y del clima de puerto peñasco

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:

Annette Anthony began her career as a counsel with the U.S. Senate Judiciary Committee, and has since become an attorney, executive coach, accredited mediator, founder of a VC fund, a business coach, and now has collated recipes and tales from her travels around the globe. Food is a universal love language; it brings family, friends, and even strangers together at one table...or into one space. And being open to try new things was how Annette was raised, so finding herself traveling to different countries opened her palate to more flavor, experiences, and cuisines. Her journey from family recipes to meals from other cultures are now at your fingertips with her new book, Always Enough: A Global Food Memoir. You can find her, and a link to purchase her book on her website: https://annetteanthony.com.My next guest, Chef Chad Durkin, is breezing in with a brand-new spot in South Philly called Breezy's Deli & Market. Chef Durkin has a remarkable pedigree within the culinary community, having worked for Le Bec-Fin, Susanna Foo, and at Philadelphia's Water Works (just to name a few). He's also traveled the globe, competing and working along the way, and has taken on numerous jobs and titles in order to really know all of the in's and out's of the industry. And today, he's bringing all of his expertise to the table at Porchetta and Pantry, as well as his brand-new neighborhood deli, smoothie, and grocery store concept! If you're interested in finding out more about Chef Durkin and the newly opened Breezy's, be sure to tune in to Food Farms and Chefs to find out, or visit them at https://www.breezysdeli.com!Rey Reynosa and David Heredia are two of the partners behind Mamajuana Cafe in Philadelphia which offers a vibrant atmosphere and menus to choose from! As a growing brand, Mamajuana is bringing their latin-based fusions to Philadelphia's Fishtown neighborhood, offering foods from Columbia, the Dominican Republic, Caribbean, and so much more! But the fun doesn't end at what you'll eat--they also offer live music, a private events area, and one of Philadelphia's hottest new spots to be found at! If you want to know more, stay tuned till the end--and also find out where their next location is opening up and be sure to stay in touch by visiting them in-person, or on their website at https://mamajuana-cafe.com.

Actor and TV host Kira Cook is back on Destination Eat Drink to talk with Brent about the latest season of her show "Islands Without Cars." She talks about her adventure swimming with sharks, a huge party on Fire Island, and Ceviche on the beach at sunset. [Ep 284] Show Notes: Support Destination Eat Drink on Buy Me A Coffee Islands Without Cars TV Show NOA

On today's episode Eric is joined by the Swanky Maven herself Felice Sloan to discuss some of the latest happenings in the Houston restaurant and bar scene. The duo speak about the new concept coming from Aaron Bludorn and his team, Gold Tooth Tony's heading to Bellaire for it's second location, Prego's surprising announcement that they will now close instead of relocating, and Craft Burger in Katy being taken over by a blue hedgehog... yes that blue hedgehog... gotta go fast! In the Restaurants of the Week section, MF Lobster & Ceviche is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Aaron Bludorn's New Restaurant Checks in to Upcoming Montrose Boutique Hotel Houston's Smash Hit Detroit Pizzeria Shines with New Bellaire Location Landmark Rice Village Restaurant Cancels Relocation Plans - Will Shutter Instead Viral Sonic the Hedgehog Pop-Up Cafe Takes Over Katy Burger Joint for 3 Months Houston's Tropical, Adults-Only Pool Bar Dips into 2024 with New Cocktails New Orleans-Based Brewery Suddenly Shutters Sawyer Yards Taproom

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? 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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  

Summary:In this conversation, Lisa Davis interviews Robert Bradley, author of 'Eating Peru: A Gastronomic Journey.' They discuss the rich culinary history of Peru, exploring beyond the popular tourist destination of Machu Picchu. They delve into the heart of Peruvian cuisine, focusing on ceviche and the abundance of fresh fish in Peru. They also highlight the contributions of enslaved peoples to Peruvian cuisine, particularly the importance of beans in the Afro-Peruvian diet. The conversation covers various locations in Peru, including Lima's Chinatown and the gastronomic center of Chiclayo. Finally, they touch on the health benefits of the Peruvian diet, which emphasizes whole foods and fresh ingredients. The conversation explores various aspects of Peruvian cuisine and culture. Topics include the cultivation of plants and their natural defenses, the challenges of preparing tarweed and other superfoods, the popularity of chicha and guinea pig, the tradition of Peruvian corn beer, the protein sources in Peruvian cuisine, the surfing spots in Peru, the author's experiences in Peru, the takeaways from the book, and the delicious Peruvian turkey sandwich.TakeawaysPeru offers a rich culinary history and diverse gastronomic experiences beyond Machu Picchu.Ceviche is a staple of Peruvian cuisine, with an emphasis on fresh fish and the unique flavors of aji amarillo pepper.Enslaved peoples made significant contributions to Peruvian cuisine, including the use of beans in the Afro-Peruvian diet.Exploring locations like Lima's Chinatown and Chiclayo can provide a deeper understanding of Peruvian cuisine.The Peruvian diet, which focuses on whole foods and fresh ingredients, contributes to the overall health of the population. Cultivating plants can lead to a loss of natural defenses and the need for fertilizers and pesticides.Tarweed and other superfoods have natural toxins that need to be removed before consumption.Chicha, a corn beer, is best consumed in the morning due to the lack of refrigeration in Peru.Peruvian cuisine offers a variety of protein sources, including guinea pig and alpaca.Peru has excellent surfing spots, such as Chicama, and is a great destination for surfers.The author spent a significant amount of time in Peru and recommends visiting various regions.The book provides insights into Peruvian cuisine and culture, making it a valuable resource for travelers.The Peruvian turkey sandwich, known as the Creole sandwich, is a must-try delicacy.Chapters00:00Introduction and Background03:49Exploring Beyond Machu Picchu07:22The Heart of Peruvian Cuisine: Ceviche and Fresh Fish13:30Enslaved Peoples and Their Contributions to Peruvian Cuisine18:13Beyond Miraflores: Museo Rafael Larco Herrera and Lima's Chinatown21:29Chiclayo: A Gastronomic Center26:40Peruvian Diet and Health29:43Cultivating Plants and Natural Defenses30:35Tarweed and Natural Toxins31:05Quinoa and Other Superfoods32:36Cushuro and Andean Caviar33:28Chicha and Guinea Pig34:24Peruvian Corn Beer35:34Peruvian Cuisine and Protein Sources36:54Surfing in Peru38:36Time Spent in Peru40:47Takeaways from the Book43:06Peruvian Turkey Sandwich45:41Where to Find the Book and the Author

On today's podcast Eric is joined by Julia and David Grossman of Fusion Eats and Fusion Taco. Julia and David speak with Eric about how they met, what brought David back to Houston from New York, Julia's interest in the food truck scene early on in her career, the early food truck days, David's time at Branch Water, transitioning from food trucks to brick and mortar, how their menu has evolved, the opening of their new location in Montrose, menu recommendations for new customers, their aspirations, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's 11 Best Neighborhood Restaurants Cater to Daily Cravings with Diverse Dishes Houston Sushi Star's Montrose Eatery Tops Texas Monthly's Best New Restaurants List Houston's Newest Food Hall Opens in the Galleria Area with 11 Diverse Dining Houston's Top Restaurants Lasso Big Wins at Rodeo Uncorked! & Best Bites Competition Lobster-Obsessed Restaurant Serving Rolls, Ceviche, and More Opens on Allen Parkway Houston Charity Dining Event Returns with $25 Dinners at Casual Restaurants

Today on the podcast Eric is joined by Chelsea Thomas of The Infatuation Houston to go through some of the latest news from the Houston restaurant and bar scene. The pair discuss the opening of PostScript which features the return of chef Bryan Caswell, the opening of MF Lobster & Ceviche by the team behind MF Sushi, the recently shuttered coffee shop The Tipping Point getting a second life by operating out of 93' Til, and Winfield's Chocolate Shop partnering with Kroger. In the Restaurants of the Week portion Baso is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Posh and Pretty-in-Pink Restaurant from Notable Names Opens in River Oaks Lobster-Obsessed Restaurant Serving Rolls, Ceviche, and More Opens on Allen Parkway Shuttered Downtown Coffee Shop Brews Up New Home in Montrose Eatery-Record Bar Favorite Houston chocolate shop sweetens season with new Kroger partnership Houston's Top Restaurants Lasso Big Wins at Rodeo Uncorked! & Best Bites Competition Houston's Newest Food Hall Opens in the Galleria Area with 11 Diverse Dining Choices

Welcome back to "Cooking with My Cookbook Authors"! Join me and Professor Robert Bradley in the kitchen as we whip up some soul-soothing Peruvian dishes from his latest book, "Eating Peru."

​In partnership with Intrepid - Good Trips Only. In this week's episode Sophie serves up a super Ceviche, Willy buys an oven as a present, and Michael drinks too much Baileys. All that and an Intrepid food trip to Italy...” Learn more about your ad choices. Visit megaphone.fm/adchoices

41th episode of the Straight Faded Podcast. In this episode we have El Cevichazo, Known in the Los Angeles area for the Ceviche and other foods. Talks about getting started in the Music game with Corrido Tumbados. Prepares a Michelada live on set!!! Make sure to follow us on IG: @lilfaded310 @Straightfadedpodcast @El_Cevichaz0 #getfaded #TEAMNOZLEEP #TNZ #FADEDFRIDAY #STRAIGHTFADEDPODCAST #ElCevichazo #RadioVission http://www.lilfaded.com/podcast.html Equipment Set Up: @PHANTOMLOKZ310 @ta2galie @Radio_Vission Apple Music: #StraightFadedPodcastPlaylist https://music.apple.com/us/playlist/s... Lil Faded Merch, Music etc... http://www.lilfaded.com/

Dr. Don and Professor Ben talk about the risks from eating ceviche. Dr. Don - not risky

Ceviche

TV writer and showrunner Sarah-Violet Bliss joins us for an evening of moral quandaries and infinite amounts of ceviche. You can support Normal Gossip directly by buying merch or becoming a Friend or a Friend-of-Friend at supportnormalgossip.com. Our merch shop is run by Dan McQuade. You can also find all kinds of info about us and how to submit gossip on our Komi page: https://normalgossip.komi.io/ Episode transcript here. Follow the show on Instagram @normalgossip, and if you have gossip, email us at normalgossip@defector.com or leave us a voicemail at 26-79-GOSSIP. Normal Gossip is hosted by Kelsey McKinney (@mckinneykelsey) and produced by Alex Sujong Laughlin (@alexlaughs). Jae Towle Vieira (@jaetowlevieira) is our associate producer. Abigail Segel (@AbigailSegel) is our intern. Justin Ellis is Defector's projects editor. Recorder orchestra by Jenna Bull, Ellen and her husband Spence, Laura Cannon, Ian DeHaven, Natassia Perrine, Robert Beard, Bene Cordaro, Sasha Stone. Credits read by Thang Pham. Show art by Tara Jacoby. Normal Gossip is a proud member of Radiotopia. Support Radiotopia's fall fundraiser!

The Lakers tip off the NBA season vs. the Nuggets tonight from Denver. Do Fast Starts Matter? What do you want to see form the Lakers tonight as they begin the season? Also, LeBron is entering his 21st season and he doesn't look like he has aged, compared to when Dirk Nowitzki and Chris Carter entered their 21st season. Travis has a Ceviche analogy when it comes to the Dodgers, he runs it by Clinton Yates as he joins the guys in studio. THE DUMP and SUPER CROSSTALK with MASON and IRELAND! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hola mi gente, welcome to the  “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. We took a little break to get that exclusive content at NYCC. It was everything and more. I even made the news thanks to the good people at CBS.  Pa'lante shoutout to Jusscope for the access and to all the amazing people I interviewed and connected with. Stay tuned for that fresh content. Now lets get into the second half the Aguacate Chronicles.  Last episode, aguacate, flan y platanos came back with a vengeance. Team arroz brought the black beans, bananas and vienna sausages to complete the takeover. Plenty of options to pick from to calm them hunger pains. Up next on the menu we got ceviche, chili, mango salad, pineapple, cornbread, bistec de palomilla and fish making their first appearance on the show. Aguacate, platanos maduro, verde, arroz, tostones, breaded steak and frijoles negros returned making us even more hungrier than ever.  These delicious foods get highlighted on audio clips featuring Founder of the Official Latino Film Festival, Creative Director, Photographer, Filmmaker; Danny Hastings, Master Blender of Uncle Nearest Premium Whiskey, Victoria Eady Butler, and Former CEO and current Board of Director for Vicky Bakery, Alex Santiago. So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my ⁠Linktree⁠ for more info. Tune in next week. Aguacate!   Siempre Pa'lante! Always Forward - ⁠https://linktr.ee/sp.alwaysforward⁠  CONNECT WITH CO-HOST Renata Sampaio - Renaissance Woman, IG - ⁠https://www.instagram.com/renatabhny/⁠ NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, Danny Hastings, Official Latino Film Festival, Los Angeles, California, Victoria Eady Butler, Uncle Nearest Premium Whiskey, Alex Santiago, Vicky Bakery, Panama, Mexico, Suriname, Cuba, Trinidad & Tobago, Dominican Republic, Ceviche, Chilli, Mango, Salad, Pineapple, Cornbread, Vichyssoise, Blutwurst, Fish, Hass, Avocados, Aguacate, Arroz con Frijoles Negros, Black Beans and Rice, Bistec Empanizado, Cuban breaded steak, Mangu, Arroz con Leche, Pudin de Pan, Bread Pudding, Platanos, Maduros, Verde, Plantains, Tostones, Plantain Chips, Ismael Rivera, Maelo, El Sonero Mayor, Brasil, Brazil, Puerto Rico, El Barrio, New York, New Jersey, Ancestors ORIGINS, FUN FACTS AND VARIETIES Ceviche Munchies Food by Vice - Traditional Ceviche Recipe - https://youtu.be/C9aiGLIry7g https://www.peruforless.com/blog/ceviche/  https://www.nationalgeographic.co.uk/travel/2021/05/ceviche-the-surprising-history-behind-perus-raw-fish-dish  Cornbread https://www.ice.edu/blog/americas-cornbread-history  https://www.lodgecastiron.com/story/5-tips-for-making-best-darn-skillet-cornbread  https://morningchores.com/cornbread/  Aguacate (Avocado) https://www.thespruceeats.com/history-of-avocado-1807562  https://avocadosfrommexico.com/avocados/history/  https://www.smithsonianmag.com/science-nature/holy-guacamole-how-hass-avocado-conquered-world-180964250/  https://avocadoinstitute.org/avo-economics/avo-economics-fact-sheet/ https://avocadosfrommexico.com/avocados/avocado-by-the-numbers/ Platanos/Plantains https://www.theplantaincouncil.com/about-the-plantain https://www.nutritiousfruit.com/plantain.html https://www.caribbeangreenliving.com/the-different-types-of-plantains-what-to-know-and-how-to-use-them/  Rice (Arroz) https://littleexplorerbigworld.wordpress.com/2020/05/02/the-history-of-rice-culture-recipes/ https://www.saveur.com/cooking-spanish-rice-mexican-heritage/ https://familiakitchen.com/how-did-arroz-get-to-puerto-rico-anyway/ Beef Steak (Bistec) https://www.mashed.com/702961/the-untold-truth-of-carne-asada/ https://blog.amigofoods.com/index.php/chilean-foods/bistec-a-lo-pobre/https://sweethomedigest.com/where-does-steak-originate-from/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/spalwaysforward/message Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support

Interview with the crew of frothers from our Straddie Trip part 3 Todays interview is with our awesome bunch of frothers from our latest Straddie Trip part 3 Crew. Here we talk about the in's and out's of the challenges that we faced and had to overcome, the highlights and lowlights of the trip, world class Ceviche, as well as a bunch of laughs from stories and yarns experienced by all that came along. We hope you enjoy listening to it as much as we enjoyed recording it!       Important times: 00:13 Intro 06:13 Welcome Back! 06:45 North Stradbroke Island Beginners Spearfishing Course group introduction 12:51 Group Shout outs, Who was cool to go diving with and why did they impress you? 20:05 Discovering and highlighting areas of self improvement being humbled by your ego / discovering new limits   22:05 5 Minute Freediver | Freediving Family |Killshot Spearguns 24:48 Shrek's student appraisal 25:38 Self improvement continued Finding comfort being uncomfortable / correct technique / equalization Favourite Froth moments! Teamwork | 15 year old Frother | Comfy wetsuits |Beautiful Sealife | Returning to nature | Crackin' hard solos, and magical mouth to mouth with Shrek. 45:00 Course insight and information 46:38 |     47:35 Ted Harty Roadmap to Frenzil | Aqualyte Hydration 51:30 Trout yarns 52:33 Everyone's highlight of the day Successful line dives | Scotty's Enthusiasm | Missing Flattys at point blank | 10 metre PB | Roller gun virgin | Sucking eye balls out of Tusk fish 1:02:11 Learning opportunities / Ways for improvement for future courses   1:10:28 Adam Stern Freediving Course | Killshot Spearguns | Freediving for spearfishing 1:13:10 Best meals eaten, Funniest thing experienced on the trip Julian's Gold Class Ceviche | Scott and Lee's A-grade banter | Spearing first fish | losing snorkels | MC Tony on the Mike | Tony's 10 Metre | Shrek's wife's muffins and brownies | Rays line dives | conversations with Curlews | wholesome nights round a fire | Everyone's level of stoke | Salt and Vinegar Crumbed Flathead 1:25:38 Outro       Listen in and subscribe on iOS or Android Important Links |       Noob Spearo Partners and Discount Codes . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) | 10% off for listeners with code: NOOBSPEARO | Get 10% off Sharkshield Technology | Freedom7 or Scuba7 enter the code NOOBSPEARO | ‘Spearo Dad' | ‘Jobfish Tribute' | 99 Spearo Recipes use the code SPEARO to get 20% off any course 28-day Freediving Transformation | Equalization Masterclass – Roadmap to Frenzel | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save . Listen to 99 Tips to Get Better at Spearfishing | Wickedly tough and well thought out gear! Check out the legendary