Podcasts about chefs

Ecoutez L'invité de RTL avec Antoine Cavaillé-Roux du 13 juillet 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On this episde we chat about the summer vegetable bounty! Plus Gardening professional Pete Mariano from Avintine Gardens joins us!

After a life in sales and a painful diagnosis, Mary Beth Challenger hit her breaking point — and her breakthrough. At 49, she left her job, faced her autoimmune disorders, rediscovered her creative self, and followed a calling into holistic healing and food.In this raw and soulful interview, Jeremy sits down with Maribeth to unpack:

Would you eat meat grown from animal cells in a factory? Restaurants across Australia are now serving up so-called 'cultured meat' for the first time. But what exactly is it and why produce food this way?

A Mission Born from the AmazonNicolas's journey began with a first-hand experience in Bolivia, where he witnessed the environmental impact of industrial meat production and deforestation. This planted the seed for a mission-driven career focused on sustainable food. After stints in both corporate and nonprofit sectors, he became convinced that cell-cultivated meat could offer a breakthrough solution - if it could deliver on taste, scale, and affordability.From Foie Gras to the Future of FoodInstead of competing immediately with commodity meats, Gourmey launched with cultivated foie gras - a premium, high-margin product that addressed a real market gap due to supply chain volatility and regulation. This choice allowed the company to prove the viability of its tech without having to undercut traditional meat prices from the outset. By addressing an underserved culinary segment, Gourmey established credibility with chefs and customers alike.Scaling with Purpose and PrecisionGourmey has raised over €60 million and grown to a team of 50+ people. Nicolas emphasized the importance of working with mission-aligned investors who understand the long road of deep tech development. With their latest cost analysis showing production prices as low as €5-€7 per kilo, the company is entering a new phase where cultivated meat could move beyond fine dining into broader markets. This opens the door to massive potential impact in the $2 trillion meat industry.Chefs, Consumers, and the Power of TasteConsumer acceptance is rising, even before widespread availability. Gourmey's strategy includes launching in forward-looking markets like Singapore and collaborating with Michelin-starred chefs to drive trust and desirability. Nicolas believes chefs are the ultimate tastemakers who can help shift public perception - from skepticism to curiosity - by letting flavor lead the way.What's Next: Global Expansion and Series BGourmey is currently raising a Series B round to fund its next milestones: regulatory approvals, commercialization in key global markets, and the expansion of its product range beyond foie gras and duck to other poultry and meat types. With a lean approach and efficient tech, the company aims to prove its model without the capital-heavy burden of massive infrastructure builds. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

Möller, Christoph www.deutschlandfunk.de, Corso

Chaque jour, retrouvez le journal de 8h de la rédaction d'Europe 1 pour faire le tour de l'actu.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Nesta edição de CBN e as Dicas do Chef, o comentarista Juarez Campos ensina a preparar uma receita de strogonoff de morango com castanha de caju. Que tal fazer neste final de semana? Ouça a conversa completa!

In dieser Radioreise nimmt Sie Alexander Tauscher mit auf eine spannende Tour von Astana nach Tiflis. In der kasachischen Hauptstadt erleben wir die Straße und die Häuser als Leinwand. Unser Guide Dima Dimow rollt anhand verschiederner Murals die jüngere Zeitgeschichte der Stadt und des Landes auf. Graffiti und Wandmalereien mit Symbolen der Sowjetunion und des unabhängigen Kasachstan von verschiedensten Künstlerinnen und Künstlern. Wir lassen uns ein paar der spannendsten Geschichten erzählen. Astana-Guide Maral Zhunussova erinnert beim Rundgang an die sowjetischen Wohnviertel mit integrierten Kindergärten und Schulen. Mit ihr sprechen wir auch über das Nebeneinander von kasachischer und russischer Sprache. Der Kasachstan-Guide Miraz Mauretkazy erklärt uns, was Kasachstan wörtlich übersetzt bedeutet und wie sich das Land im Laufe der Jahrhunderte geformt hat. Vor allem erklärt er uns, warum heute rund ein Drittel der Einwohner russische Wurzeln haben. Anschließend fliegen wir gedanklich westwärts über das Kaspische Meer in Richtung Kaukasus. Wir treffen Mamuka Pipia, den  Fraktionschef der Partei „Solidarität für den Frieden“ und Chef des größten georgischen Restaurants in Moskau. Sein Leben ist ein Pendeln zwischen Georgien und Russland. Mamuka erzählt uns, warum er im Russland-Ukraine-Krieg in der russischen Region Kursk mit einem Hilfskonvoi notleidenden Menschen geholfen hat. Und natürlich spricht er über die aktuelle politische Lage in seiner Heimat, in Georgien. Eine spannende, nicht alltägliche Radioreise. Wir wünschen viel Spaß beim Vermehren der gewonnenen Einsichten! 

A Note from James:So Chef Curtis Duffy—he's won Michelin Stars, a James Beard Award. He's been on Netflix's Iron Chef, was a judge on Top Chef season 21, and he's even shown up in The Bear. He runs the Chicago restaurants Ever and Grace, and he wrote this incredible memoir called Fireproof: Memoir of a Chef.I could list all the accolades, but what really got me was his story—it's one of the most intense and heartbreaking I've ever read. The kind of story that stops you in your tracks. We talk about all of it—the trauma he lived through, the discipline he built, and what it takes to truly be great at anything. If you're chasing excellence in any part of your life, this episode will hit hard.Episode Description:James sits down with acclaimed chef Curtis Duffy for a raw and powerful conversation that goes far beyond the kitchen. From the trauma of losing both parents in a murder-suicide to earning multiple Michelin stars, Duffy shares the personal and professional disciplines that shaped his life. This isn't just a story about food—it's about resilience, focus, and the high cost of mastery. Whether you're building a business, learning a craft, or rebuilding your life, Curtis's story offers something rare: clarity on what it really takes.What You'll Learn:The difference between discipline and motivation—and why only one sustains greatness.How Curtis transformed personal tragedy into a lifelong drive for excellence.What separates a 2-star Michelin restaurant from a 3-star—and why consistency matters more than you think.Practical ways to develop expertise, even in everyday tasks (like boiling an egg).The importance of emotional control and quiet leadership in high-pressure environments.Timestamped Chapters:[00:00] Intro: Why Curtis Duffy's story matters[01:45] Chef vs. metalhead: Black Sabbath and personal intensity[04:50] The family tragedy that shaped everything[10:30] Processing the unimaginable: police, negotiation, and aftermath[13:00] What Curtis wishes he had heard from his mother[15:45] Breaking the cycle of abuse[19:00] Leadership in the kitchen: discipline, not yelling[22:00] Hiring red flags and building the right team[26:00] The value of obsession and sacrifice[30:00] Curtis's first spark of culinary creativity[32:00] What makes great chefs great[34:00] The science of boiling an egg—and why it matters[36:30] Developing "chunks" of expertise over decades[38:00] Talent vs. skill: what really wins[41:00] The role of discipline and why most people stop short[43:00] Going from chef to restaurateur and media personality[47:30] The pressure of competition shows vs. real kitchens[49:00] How to train consistency into a restaurant culture[52:00] Where restaurants are headed next[53:00] James gets BLT advice from a Michelin-starred chef[56:00] What makes a perfect baguette—and why most are awful[58:00] Final thoughts and how to connect with CurtisAdditional Resources:

This week, it's all about keeping cool and carrying on in the kitchen. First up , chef, farmer, and cookbook author Abra Berens joins Francis to take you calls about  how to best  use  our summer produce.  She's full of ideas for all that zucchini, btw! Abra is the author of three wonderful cookbooks, Ruffage, Grist, and Pulp, and you can find the recipe for the Summer Squash Escabeche she talked about here. Then, we head into NYC to visit chef Jiho Kim at his restaurant, Joomak where he teaches us how to make a refreshing summertime dish: a Summer Salad with Cured Fish and White Kimchi.Broadcast dates for this episode:July 11, 2025 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

What does it take to raise Florida's best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

News with Sean 7-11-2025 …An AI Chef is making it's debut

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

durée : 00:54:31 - On va déguster - par : François-Régis Gaudry - La règle du jeu des masterclass d'On Va Déguster : une grande signature de la gastronomie vient témoigner, elle passe sur le grill, fait une démo culinaire sur la plaque de cuisson et échange avec le public. C'est la cheffe triplement étoilée Anne-Sophie Pic qui inaugure cette série. - invités : Anne-Sophie Pic - Anne-Sophie Pic : Cheffe cuisinière et maître restauratrice française - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

KCBS Radio's Foodie Chap Liam Mayclem speaks with Nopa Fish's Chef Laurence Jossel about his new shop in the Ferry Building and the amazing dishes he serves full of local ingredients and fishy favorites.

See the Video at www.RGRFootball.com

Au sommaire : Cinq chefs d'Etats africains (Gabon, Guinée-Bissau, Liberia, Mauritanie et Sénégal) se sont rendus cette semaine à Washington pour un sommet consacré aux questions commerciales, mais aussi aux défis sécuritaires et à la politique migratoire. Pourquoi cet intérêt nouveau du président Trump pour le continent ? Volonté de contrer l'influence de la Chine en Afrique ? Multiplication des partenariats portant sur les ressources souterraines ? Autre visite à Washington, celle du Premier ministre israélien Benyamin Netanyahu. Le président Donald Trump presse pour un cessez-le-feu à Gaza. Chaque semaine, des journalistes et éditorialistes africains décryptent l'actualité africaine et internationale.  Avec la participation de :  Jean-Paul Oro, correspondant à Paris du quotidien L'intelligent d'Abidjan, président de l'Union des journalistes ivoiriens en France Karine Oriot, éditorialiste camerounaise Eric Topona, journaliste tchadien au sein de la rédaction Afrique francophone de la Deutsche Welle

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Japan is furious at Trump and they made a powerful statement rejecting his disgraceful conduct.Then, on the rest of the menu, DHS is urging law enforcement to treat even skateboarding and livestreaming as signs of violent intent; DOGE keeps gaining access to sensitive data, so now it can cut off billions to farmers; and, federal officials charged a prominent Georgia Republican with running a $140 million Ponzi scheme.After the break, we move to the Chef's Table where TikTok is facing a fresh European Union privacy investigation into user data sent to China; and, Cambodian lawmakers passed a constitutional amendment allowing the government to revoke citizenship.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Der Bund will bei den Jugend & Sport-Kursen sparen. Dagegen gibt es nun Widerstand vom Kanton. Und auch ein junger Zürcher Oberländer wehrt sich dagegen mit einer Petition. Weitere Themen: · Im ersten Halbjahr 2025 gab es am Flughafen Zürich erstmals mehr Passagiere als im Vor-Corona Jahr 2019 · Freispruch für ehemaligen Chef der Zürcher Herzklinik, Paul Vogt

Chef Nouel: The Mind Behind Pistachio Kunafa Chocolate

Chef Stu aka Stuart O'Keefe is here! Stu is not only a celebrity chef but he is hilarious too! Denise Richards' husband filed for divorce! Stu shares his crazy night with RHONY Sonja. Ramona blew off the wrong Bravo fan. NeNe and Bethenny reveal why they quit working overtime on Housewives. The Valley may need a cast shake up. Breaking news, I figured out why “And Just Like That” is the way it is! Did the Bezos really even get married? What is happening with Kelly Clarkson? So funny so juicy! Enjoy! • Get the best savings of the season during Boll & Branch's Annual Summer Event! Get 20% off plus free shipping on your first set of sheets at ⁠https://bollandbranch.com/juicyscoop⁠  • For a limited time, Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when you go to ⁠https://nutrafol.com⁠ and enter the promo code JUICYSCOOP • For a limited time our listeners get 25% off, just head to ⁠https://gopurebeauty.com/juicyscoop⁠  and use code JUICYSCOOP • Right now, Boulevard is offering new customers 10% off your first year subscription when you go to ⁠https://www.joinblvd.com/juicyscoop⁠ and book a demo. Stand Up Tickets and info: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://heathermcdonald.net⁠⁠⁠⁠ Subscribe to Juicy Scoop with Heather McDonald and get extra juice on Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/JuicyScoopPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/juicyscoop ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop Juicy Scoop Merch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://juicyscoopshop.com ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Me on Social Media: Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/heathermcdonald ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@heathermcdonald⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Podcast - LAS NOTICIAS CON CALLE DE 10 DE JULIO DE 2025 - Pelea por las placas solares y que tengan que pagar por la red - Cuarto Poder Mientras, baterías vuelven a evitar apagones - Cuarto Poder Fallece el gran Chef y buena persona y samaritano Chef Campis - WAPAVuelven a parar la generación temporera de energía que se supone que estuviera instalada para junio - El Vocero Castigan a Yamil Juarbe y lo trasladan a Utuado desde Humacao - El Vocero FBI desmantela ganga de San Germán - Primera Hora Sin agua 40% de Camuy por daño en planta de Filtros de Hatillo-Camuy - Primera HoraMañana Amanda Serrano contra Katie Taylor, y el sábado Subriel Matías contra Alberto Puello, también pelean Edgar Berlanga y Shakur Stevenson Dicen que peligran fondos para amas de llaves ante crisis municipal - El Nuevo Día Cierra la última Sears - El Nuevo DíaExigen info de bonos de que dieron en la CEE, a la presidenta de hast 9304 billetes  - El Nuevo Día Vista en el Congreso la semana que viene sobre la ley promesa - El Nuevo Día Elite Academy violó la ley para cerrar escuela - El Nuevo Día X en problemas por Threads - Axios Trump amenaza a Brasil con tarifas por juicio contra Bolsonaro - Truth Social Médico de Biden se amparó en la 5ta enmienda para no testificar sobre la salud de Biden - Axios 

Author John Birdsall makes his return to the pod to discuss his new book What Is Queer Food? How We Served a Revolution—a deeply personal and sweeping look at the intersection of queer life in the United States, and food culture here. Zooming in from his home in Tucson, John reflects on the stories, people, and moments that shaped the book, and why food has always been central to identity and community. The conversation touches on everything from making writing personal, to quiche, to what it means to write for queer and non-queer audiences simultaneously. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

There's a point where you realize popping pills and hoping for results just isn't cutting it. I've seen patients struggle to feel better even while eating clean, taking stacks of supplements, and doing “all the right things.” But what if your body simply can't absorb the good stuff you're giving it? That's where IV therapy comes in—and I brought in Sam Tejada, founder of Liquivida IV Clinics, to break it all down. Sam went from firefighter-paramedic answering 911 calls to building a wellness empire after seeing how broken the system really is.  In this episode, he shares how he's using IV therapy, hormone optimization, detox protocols, and personalized wellness to help people feel better—fast. We talk about the exact nutrient drips that work for detox and anti-aging, what glutathione and NAD really do in your body, and how toxins mess with your genes. And we go deep on the difference between oral supplements and IV nutrients—why dosage and absorption matter way more than you think. If you've ever dealt with chronic fatigue, brain fog, inflammation, or just want to know what's legit in the wellness world, this one's for you.   “Our goal with what we do with IV vitamin therapy is basically feeding your body the raw material that it needs—what's missing.” ~ Sam Tejada   In This Episode - Sam's origin story - What Liquivida IV clinics offer—and how to find one - Benefits of IV therapy - Detoxifying heavy metals with glutathione and IV therapy - Oral supplements vs IVs - IV options available at Liquivida - Cellular membrane issues and toxins - NAD IVs and chronic fatigue - Anti-aging and rejuvenation therapies - How to find clinics  - What to expect during  IV therapy - Common myths and misconceptions about IV therapy - Why Sam wrote his book How to Win in Modern Wellness - The exciting shift Sam sees coming in functional medicine For more, visit https://myersdetox.com   Heavy Metals Quiz: Find out your toxicity score and receive a free video series on detoxification. Visit https://heavymetalsquiz.com    Products & Resources Mentioned Puori PW1 Protein: Get 20% off with code WENDY at https://puori.com/wendy. Tru Energy Skincare Serum: Get an exclusive deal at https://trytruenergy.com/wendy  Chef's Foundry P600 Cookware: Find the P600 set at http://bit.ly/myersdetox     About Sam Tejada Sam Tejada is a former firefighter-paramedic turned modern wellness pioneer. He's the founder of Liquivida IV Clinics, author of How to Win in Modern Wellness, and Chairman of the American IV Association. With decades of hands-on experience and a passion for preventative care, Sam is leading the charge in personalized medicine—offering IV therapy, hormone optimization, regenerative treatments, and real solutions for healthspan and longevity. He's been featured on KTLA, Cheddar News, News Nation, and more. Learn more: https://liquivida.com Follow Sam on:  - Instagram: https://www.instagram.com/sammy_tejada - YouTube: https://www.youtube.com/@AHealthyPointOfView    Disclaimer The Myers Detox Podcast was created and hosted by Dr. Wendy Myers. This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast, including Wendy Myers and the producers, disclaims responsibility for any possible adverse effects from using the information contained herein. The opinions of guests are their own, and this podcast does not endorse or accept responsibility for statements made by guests. This podcast does not make any representations or warranties about guests' qualifications or credibility. Individuals on this podcast may have a direct or indirect financial interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Matt Tyrnauer is an award-winning documentary filmmaker whose acclaimed works include the Oscar-shortlisted VALENTINO: THE LAST EMPEROR, STUDIO 54, and WHERE'S MY ROY COHN? Chef Nobuyuki "Nobu" Matsuhisa is a globally renowned Japanese chef who revolutionized modern cuisine by blending traditional Japanese techniques with Peruvian ingredients. His partnership with Robert De Niro created the Nobu empire, which now encompasses over 50 restaurants and 15 hotels worldwide. This pairing brings together Tyrnauer's intimate documentary storytelling with Matsuhisa's extraordinary journey from a troubled youth in Japan to global culinary icon, with Tyrnauer's upcoming documentary NOBU capturing the chef's philosophy and relentless pursuit of culinary perfection. In this interview, we talk about Tyranuer's approach to documentary filmmaking and Chef Nobu's philosophy and creativity. We also talk about mentorship and passing on knowledge, personal reflections and emotional moments during the film, and much more. Want more? Steal my first book, INK BY THE BARREL - SECRETS FROM PROLIFIC WRITERS, right now for free. Simply head over to www.brockswinson.com to get your free digital download and audiobook. If you find value in the book, please share it with a friend as we're giving away 100,000 copies this year. It's based on over 400 interviews here at Creative Principles. Enjoy! If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It only takes about 60 seconds, and it really helps convince some of the hard-to-get guests to sit down and have a chat (simply scroll to the bottom of your iTunes Podcast app and click “Write Review"). Enjoy the show!

Elijah Milligan's New Restaurant VentureElijah Milligan, who is the Chef and Owner of Love Child in Philadelphia, began this week's show, discussing his brand-new restaurant. Set to launch in the Fall, Love Child has been a labor of love and perseverance; Elijah has been working towards this new venture for five years. After explaining the name's significance, Elijah discussed that his restaurant will offer wood-fire contemporary American cuisine with global influences. He plans to serve small plates, a raw bar, and grilled meats, with a focus on technique-driven dishes incorporating flavors from various cultures. He wants to ensure the best experience for visitors, including sourcing ingredients from 20 different suppliers from local and international vendors for the freshest and highest-quality ingredients. Leading up to the Love Child's launch, Elijah is planning pop-up events in Philadelphia, New York, and DC to tease the opening. You can follow Elijah's journey and updates through Love Childs' social media channels or by visiting their website, https://lovechildphilly.com.Riamede FarmAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.comGardens of SolBrittney Portes joined us on Food Farms And Chefs to discuss Gardens of Sol, which focuses on urban agriculture and food equity. She shared her journey to become a farmer and educator, emphasizing the importance of connecting people with food and nature. Brittney explained her approach to teaching gardening, including workshops on container gardening, seed saving, and cooking, as well as virtual classes for those unable to attend in-person sessions. She also highlighted her efforts to address food insecurity by partnering with local organizations and encouraging the sharing of surplus produce through established relationships with food pantries. Gardens of Sol will help to educate and enrich your lives, and your community through its initiatives and if you would like to find out more about Brittney and her programs, please visit https://www.gardensofsol.com for more information.

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. Its a special Independence Day episode featuring our girl VOO. She tells us all about how she got started dancing in the Sun City, some wild club stories and we talk about good and bad times at the infamous Jaguars Gentleman's Club. Plus she tells us what she's up to nowadays including her brand new single life. Follow us on social media @AaronScenesAfterParty.

Les présidents du Gabon, de la Guinée-Bissau, du Liberia, de la Mauritanie et du Sénégal sont à Washington à l'invitation de Donald Trump. Au centre des discussions, les questions commerciales, les minerais et la sécurité. Qu'attendez-vous de ce sommet aux États-Unis ? Quelles sont vos priorités ? 

See the Video at www.RGRFootball.com Patrick Mahomes is one of the most efficient and devastating scramblers in the NFL, but someone thinks he's fat? This HAS TO END. Chiefs NFL Film Room study session!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, furious world leaders like Lula from Brazil, Modi of India, Zelenskky of Ukraine, the foreign minister in Mexico and President Sheinbaum, are taking decisive action to checkmate Trump.Then, on the rest of the menu, the ‘oppressive' Florida State University revenue-sharing deals show continued exploitation of college football players; an “anti-government militia” announced  that it is “targeting” Oklahoma weather radars for manipulating the weather, days after an individual vandalized a news station's radar; and, the Trump administration sued California, arguing animal cruelty laws are the real cause of high egg prices.After the break, we move to the Chef's Table where the European court ruled that Russia committed widespread human rights violations in Ukraine and was behind the downing of Flight MH17; and, European Commission President Ursula von der Leyen comfortably survived a ‘no confidence' vote.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Neven Maguire, Chef, on Summer BBQing in the heatwave.

This week, I'm joined by Heather Thomson—trailblazing entrepreneur and former Real Housewives of New York star—for a powerful conversation about mindset, resilience, and why embracing your true self is the real secret to success, especially for women over 50. Heather opens up about how trauma shaped her journey, how faith and gratitude keep her grounded, and how a positive mindset has fueled her success. She's real, she's wise, and she even spills a little Housewives tea!Whether you're chasing a dream, reinventing yourself, or just need a reminder that it's never too late to hollaback at life—this episode is for you.In this episode:How trauma gave Heather clarity and inspired her entrepreneurial journeyThe impact of faith on Heather's strength and perspectiveThe critical role mindset plays in well-being and successHow authenticity fuels the pursuit of your dreamsEncouragement and inspiration for reinventing yourself after 50Insights on health, wellness, and aging gracefullyBehind-the-scenes stories from The Real HousewivesHere is my favorite quote from this episode:“We all are gonna have our time where we hit the mat. And it's never about how you go down. It's always about how you get up.” - Heather ThomsonIf you want your questions answered then leave a comment or call me and leave me a voicemail at 404-913-6460There is BONUS CONTENT in our free newsletter so make sure to subscribe at https://www.kimgravelshow.comCollecting Confidence, my best-selling book is now available in paperback with a brand new discussion guide!Click this link to buy it now: https://www.barnesandnoble.com/w/collecting-confidence-kim-gravel/1141694399?ean=9781400238606Join my Love Who You Are movement at https://lwya.comConnect with Me:⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠Connect with Heather Thomson:WebsiteInstagramFacebookYouTubeThe BarnHealth, Harmony & Heather with Heather Thomson PodcastNew episodes of The Kim Gravel Show drop every Wednesday at 6pm EST.Support our show by supporting our Sponsors:FactorMake this your best season yet with quick, nutritious meals from Factor. In just 2 minutes, you can enjoy gourmet meals that fit your goals—giving you more time to do what you love. With 45 weekly options, choose from Calorie Smart, Protein Plus, Keto, and more. Chef-prepared and dietitian-approved, Factor meals taste great and support your wellness. Visit https://www.factormeals.com/Kim50off and use code KIM50OFF to get 50% off your first box plus free shipping on your first box.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bestselling author and No Kid Hungry supporter John Grisham gives listeners a behind-the-scenes look into how Share Our Strength founders and siblings Billy and Debbie Shore built their successful childhood hunger nonprofit from humble beginnings and a great idea. “In my memory, we knew that we had a really big and powerful idea… we just didn't know the path," explains Debbie. “We also weirdly had a sense that this was going to take a long time to accomplish, that we were going to be committed to it for a long time. That actually took some of the pressure off of those very difficult early years where we didn't honestly have a lot to show for people,“ Billy adds. “I don't think we've ever had a year that felt like the year before. We've always added new initiatives, new ways of raising funds, new programmatic impact efforts, and it's just always felt different and growing,” he continues. From a $2,000 cash advance and a sub-basement office, the Shores persevered to feed millions of hungry kids. "Childhood hunger in the United States is a solvable problem," both Shores often say. "Just two years ago, only 3 million kids were getting fed in the summertime. Today, with 37 states having opted in to that program, that number is 18 million kids,” Billy reports. Grisham marvels at the Shore siblings' ability to work so closely together for decades. "I have two sisters… we could not stay in the same room and work together for 40 minutes. I can't believe you guys have done it for 40 years,” he says. Listen for a rare opportunity to learn how impactful organizations are built and sustained.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was a year of Hobbits on screen, a year of Playa to Playa Pimp to Pimp, a year of animated monsters,a year of Mogadishu on screen, a year of math on the window and a year of Seann William Scott getting work - the year was 2001. So goes the latest in our summer series of Top Tens, with our guest, the Food For Thoughtcast host and Friend of the Show Melissa the Chef! Mikey, d$, and #XLessDrEarl invite in Melissa to talk about movies 24 years ago - the Best Picture winner, the Fannings first movies (Elle yes!) and the hot topics of the year. Plus, a countdown of all of our faves - everything from Wes Anderson to lamenting the non-work of Orlando Jones to why Mikey hates Lord of the Rings.  A.I. Artificial Intelligence (rental) Amelie (rental) American Pie 2 (Starz in horny teens) A Beautiful Mind (rental) Black Hawk Down (Netflix) Bridget Jones Diary (MAX) Computer Chess (rental) Evolution (rental) Ghost World (Amazon Prime: TubiTV) Harry Potter & the Sorcerer's Stone (MAX; Peacock Premium) Heist (rental) Jay & Silent Bob Strikes Back (Paramount+) Legally Blonde (MGM+ Peacock Premium) Lord of the Rings Fellowship of the Rings (MAX; Amazon Prime) Memento (Amazon Prime; Peacock Premium) Monsters Inc (Disney+) Oceans Eleven (TBS) On the Line (rental) The Princess Diaries (Disney+) Rat Race (rental) The Royal Tenenbaums (Hulu; Criterion Channel) Shrek (Peacock Premium) Training Day (Paramount+; MGM+) Waking Life (rental) Wet Hot American Summer (Starz in Horny Campers) Zoolander (Netflix; Paramount+)

In this episode, we sit down with Executive Chef Patrick McElroy of Landmark Prime Rib inside the iconic Warwick Melrose Hotel in Dallas. Chef Patrick shares his journey from a small island in South Jersey—where fresh seafood was caught just minutes from home—to his rise through French and Italian kitchens across the Northeast, and eventually his return to the place he now calls home: The Melrose.We talk about the unique character of the Warwick Melrose, the revival of prime rib as an everyday luxury, and how nostalgia and neighbourhood ties have shaped this historic hotel into a modern-day favorite.If you love stories of culinary heritage, community connection, and bringing classic hospitality back to life—this episode is for you.In this episode, we explore:How his father (a corporate exec with serious grill skills) influenced his cookingWhat makes the Landmark Prime Rib and Library Bar so unique in the Dallas sceneThe deep neighborhood ties and generational loyalty to The MelroseWhy prime rib deserves to be more than just a holiday mealWhat brought Patrick back after 2020—and why it still feels like homeWatch the FULL EPISODE on YouTube: https://youtu.be/zmFVQPBIauQ Join the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Patrick on LinkedIn: https://www.linkedin.com/in/patrick-mcelroy-74763052/Warwick Melrose - Dallas: https://www.warwickhotels.com/warwick-melrose-dallasFor full show notes head to: https://themodernhotelier.com/episode/185Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

Welcome back to another episode of the Online Warriors Podcast! This week we have a very special episode - we have a special guest: Coco Kinnon, frontwoman and multi-instrumentalist of the high-octane punk band, Winona Fighter. It was a great conversation, and we chatted about: - How the members of Winona Fighter got their start in music (1:42) - How Winona Fighter came together (5:42) - Coco's transition from drummer to frontwoman (7:54) - Maintaining the high energy from show to show (10:35) - The origin story of the band's name (12:02) - How it feels for the debut album, My Apologies to the Chef, to be out in the world (15:02) - Self-producing an album (16:44) - The songwriting process (21:04) - Favorite Winona Fighter lyrics (22:20) - Life on tour (25:08) - The "We Made It" moment (29:15) - Coco's music inspirations and current listens (32:28) Then we jumped into our regularly scheduled programming, covering the latest nerd news: - Chuck's Arcade (39:15) - Project Hail Mary (48:04) - Neil Druckmann Leaves The Last Of Us (55:43) Finally, we round out the episode with our "What Are You Up to Wednesday" segment: - Nerdbomber watches Sinners (1:01:30) - Techtic smokes a brisket and plays a round of golf (1:05:35) Special shoutout to our Patreon Producer: Steven Keller We'd like to thank each and every one of you for listening in every week. If you'd like to support the show, you can drop us a review on your favorite podcast platform or, if you're feeling extra generous, drop us a subscribe over at Patreon.com/OnlineWarriorsPodcast. We have three tiers of subscriptions, each of which gives you some awesome bonus content! As always, we appreciate you tuning in, and look forward to seeing you next week! Stay safe and healthy everyone! Be sure to check out Winona Fighter - catch a show, or find them on the web: - Website: https://winonafighter.com/ - Instagram: https://www.instagram.com/winonafighter/ - Twitter: https://x.com/winonafighter - TikTok: https://www.tiktok.com/@winonafighter - Linktree: https://linktr.ee/winonafighter Find us all over the web: - Online Warriors Website: https://www.onlinewarriorspodcast.com - Online Warriors Twitter: https://twitter.com/onlinewarriors1 - Illeagle's Twitter: https://twitter.com/OWIlleagle86 - Nerdbomber's Twitter: https://twitter.com/OWNerdbomber - Techtic's Twitter: https://twitter.com/OWTechtic - Facebook: https://www.facebook.com/onlinewarriorspodcast - Instagram: https://www.instagram.com/onlinewarriorspodcast/ - YouTube: https://www.youtube.com/channel/UCwOwzY6aBcTFucWEeFEtwIg - Merch Store: https://onlinewarriorspodcast-shop.fourthwall.com/

In this week's Flavors of Northwest Arkansas podcast, we talk to Chef's Matt Cooper and Rafael Rios about being 2 of the 5 finalists for Best Chef of the South at the James Beard Awards. They made the trip to Chicago for the awards, and they'll tell us about their trip, food trends here locally and nationally, and what's next for them... but before we get to that!! FOOD NEWS!! Art of Wine is Friday night! Goat Lab Brewery is opening up a new concept in Fayetteville. A new cocktail bar opens in downtown Springdale TODAY! We'll hear about the Blind Bear! Nomads Southtown is closing in Fayetteville. Hear what their plans are. A popular local fast food burger chain has closed their doors. Happy 3 year anniversary to Crème Ice Cream! Wright's Barbeque has closed their Johnson location temporarily. We'll tell you why. Outlaw Pizza Co. is now in a brick and mortar! We'll tell you where! Conifer & Ryn Chef and owner Matt Cooper and Yeyo's, Bauhaus Biergarten and Casa Magnolia Chef & Owner Rafael Rios were the first in Arkansas to make it to the final 5 in the Best Chef of the South category at the James Beard Awards, an unbelievable feat for them, for Arkansas and more specifically Northwest Arkansas.  They talk about their trip to Chicago, and the lead up to the awards. Keep in mind, the top chef of the south category includes 5 states and Puerto Rico... Chefs Rios and Cooper will tell us how other chefs reacted when they told them that they were from Bentonville. As mentioned earlier, they see some trends coming both for Northwest Arkansas and the rest of the country. They'll tell us about those. And finally, what's next for both chefs? You know that great restauranteurs and chefs rarely sit still... some big plans coming for both, and you'll hear from them next, right here on the Flavors of Northwest Arkansas.

Step into the heart of Disney dining magic as we take you behind the scenes at Chef Mickey's breakfast buffet in Disney's Contemporary Resort. Imagine savoring warm cinnamon rolls (possibly the best we've ever tasted!) while Mickey Mouse himself stops by for a selfie – all with the iconic Disney monorail gliding overhead through the soaring Grand Canyon Concourse.What makes Chef Mickey's special isn't just the food – though the bountiful breakfast buffet delivers with everything from Mickey waffles to apple-filled beignets and a delicious hash brown casserole. The real magic happens when the Fab Five (Mickey, Minnie, Donald, Goofy, and Pluto) make their rounds, creating personal moments with guests of all ages. We were particularly impressed with how attentive the characters were, even circling back to interact with our table when a family member was briefly at the buffet.Unlike some character dining experiences that can overwhelm with noise and commotion, Chef Mickey's strikes the perfect balance – festive enough to feel special but calm enough to actually enjoy conversations with your travel companions. Characters move efficiently through the restaurant, typically meeting each table within a 15-20 minute window, which means you can focus on both the interactions and your meal without constant interruptions.At $58 per adult and $37 per child (plus tax and gratuity), this character breakfast represents a significant investment, but the combination of abundant food options, character moments, and the convenience of monorail access to Magic Kingdom makes it a worthwhile consideration for your Disney vacation. Whether you're revisiting a Disney dining tradition or creating new family memories, Chef Mickey's remains one of those quintessential Disney experiences that continues to delight guests decades after it first opened.Ready to make Chef Mickey's part of your next Disney adventure? Contact Travel Planner Erica to secure your reservation and receive personalized guidance for your entire vacation.Please Check Out Our Links Below:  Our Sponsor:www.travelplannererica.com Email Us:circleofparks@gmail.com Our Website:www.circleofparks.com Facebook:www.facebook.com/circleofparks Instagram:www.instagram.com/circleofparks X:www.x.com/circleofparks Ad Music:Carefree Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/ Music promoted on https://www.chosic.com/free-music/all/Send us a textSupport the show

Cinq chefs d'État africains sont accueillis à la Maison Blanche pour un sommet de trois jours. Les présidents du Liberia, du Sénégal, de Mauritanie, de Guinée-Bissau et du Gabon ont été invités pour cette rencontre centrée officiellement sur des questions commerciales. L'Amérique revient en Afrique… non plus avec de l'aide humanitaire, mais avec des contrats.

Who's the real chef in Ratatouille: Remy or Luigi?! Plus, we rate hot anime Colonel Sanders, Spongebob Squarepants, and more!Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Morse code transcription: vvv vvv Obituary Norman Tebbit Norman Tebbit Former cabinet minister and Thatcher ally dies aged 94 Man shot and seriously injured by police in Hollingbourne Hamas used sexual violence as part of genocidal strategy, Israeli experts say UK emergency alert to be tested for second time in September Children living in Dickensian poverty, says commissioner Families demand answers as Southport inquiry opens Resident doctors vote to strike in long running pay dispute Yorkshire Water to introduce hosepipe ban across county Chefs food decoration at Chinese pre school poisons 233 children

Maladie du système reproducteur masculin ou féminin, l'infertilité se définit par une impossibilité à concevoir après 12 mois ou plus de rapports sexuels réguliers non protégés. Les causes sont multiples et peuvent concerner l'homme, autant que la femme. À partir de quand s'inquiéter ? Quels sont les examens pouvant aider à définir la cause de l'infertilité ? Quels sont les recours possibles ?   Pr Michael Grynberg, chef de service de Médecine de la Reproduction & Préservation de la Fertilité à l'Hôpital Antoine Béclère, à Clamart, en région parisienne  Pr Ahmed Abdi, gynécologue et chef du service de Gynécologie obstétrique à l'Hôpital mère enfant de Nouakchott, en Mauritanie. Président de la société mauritanienne de gynécologie obstétrique. Chef du département mère enfant à la Faculté de Médecine.      Programmation musicale :  ► Q twins, DJ Tira – Hamba  ► 15 15 – Afa 

The Ouzo Talk Podcast sits down with acclaimed chef and entrepreneur, George Calombaris, for a candid conversation about his journey of invention and reinvention – not just as a culinary powerhouse, but as a proud Greek. From his rise to fame and the pressures of running a hospitality empire to the challenging lows of a life spent in the spotlight with TV show Masterchef, George's personal and professional journey is as real and raw as it is inspiring, It's an honest, inspiring, and often surprising look at the man behind the chef's whites — and what it truly means to create, to fail, and to reinvent.This episode is proudly brought to you by:Melvourni: https://www.melvourni.com/The Greek Providore: https://thegreekprovidore.com.au/Send us a text Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/@OuzoTalkFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

Chef, cookbook author, and winner of Next Level Chef, Pyet DeSpain, shares how her Mexican and Native American roots shaped her extraordinary culinary career. Pyet talks about growing up on the Osage Reservation in Oklahoma, debunks misconceptions about Native culture and cuisine, and pulls back the curtain on what it's really like behind the scenes of a cooking competition show. Plus, she shares her recipe for Blue Corn Strawberry Tamales with Coconut Horchata Sauce!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ain't nothin fishy about this super quick and easy recipe to take fish from pond to plate. Fowl Life Midwest Host Joel Kleefisch, culinary master Chef Ellie Lawton and TFL contributor Megan Salazar literally catch fish and have it on the dinner table within an hour, and so can you. This short format Eat Wild edition shows you how Provider seasonings take the guesswork out of delivering 5 star fish with no fuss. Tip the scales in your favor with this recipe for shore lunch or your fanciest dining room. This episode is brought to you by The Provider Culinary, Caesar's Palace and Entertainment, ZLINE, Oakley sunglasses, Jargon Game Calls, and Nappa Valley Olive Oil

Chef Mareya Ibrahim (also known as Chef Mareya, 'The Fit Foodie') is a chef, holistic nutritionist, brain health coach, author, and inventor. She hosts The Real Dish podcast and wrote Eat Like You Give a Fork. She also created Fit and Fab Over 40, Meal Prep Club, and Eat to Thrive programs, and was a signature chef for The Daniel Plan.   In this conversation, you will hear: Chef Mareya  shares her inspiring personal journey of healing from severe injuries like a tibial fracture, torn ACL, and meniscus without surgery in her 50s. She overcame intense anxiety and heart palpitations, discovering they were linked to a magnesium deficiency.  The conversation highlights a crucial shift in mindset towards health in midlife: moving from exercising and eating for thinness to focusing on strength and functional fitness. Chef Mareya emphasises prioritising protein, colourful produce, and healthy fats, viewing food as information for cells rather than just calories. She started competitive bodybuilding in her 50s to build muscle, which also helped her recover from injury. She shares the importance of specific supplements like magnesium for heart regulation and anxiety, vitamin C for collagen production and wound healing, and B vitamins for stress management. Lifestyle factors such as managing stress, ensuring good sleep, and limiting alcohol and caffeine are also vital for midlife women's health. The discussion encourages self-advocacy in healthcare, as women may need to become detectives of their own health to find answers their doctors might not provide.   Chef Mareya Ibrahim, through her personal story and extensive expertise, offers a powerful message of hope and empowerment for midlife women, demonstrating that it's never too late to achieve functional fitness and optimal health. You can find out more about Chef Mareya at her website, chefmareya.com, and on social media at @chefmareya.   Thank you to our sponsors for this episode: ☀️Struggling with energy, mood, or brain fog? It could be poor nutrient absorption — and midlife makes it harder than ever. But LivOn Labs has your back with their Lypo-Spheric® supplements.  Using liposome encapsulation technology, these nutrients get straight to your cells where they're needed most. Think Vitamin C for immune support, B Complex Plus for mood and metabolism, and Magnesium L-threonate to fuel your brain. Want in? Head to LivOnLabs.com/Lovely and grab the Midlife Bundle for $56 off. Your cells will thank you! 

Dan has an Alexander Mattison stat that Greg Cote thinks he could replicate, Zaslow is mad at people that video fireworks, we go Behind The Bit on Stump the Meach, and Dan is a sucker for a good shark movie. Learn more about your ad choices. Visit podcastchoices.com/adchoices