Podcasts about chefs

1981 verschwindet in Halle (Saale) ein 7-Jähriger. Zwei Wochen später wird seine Leiche in einem Koffer gefunden. Die einzige Spur: ausgefüllte Kreuzworträtsel. Eine beispiellose Fahndung beginnt. ARD Crime Time rekonstruiert die Ermittlungen in einem der spektakulärsten DDR-Kriminalfälle. Podcast-Host Felix Gebhardt begibt sich mit Autor Nils Werner auf die Spurensuche. Diesen Fall beleuchten wir mit Einschätzungen des früheren Chefs der Morduntersuchungskommission Halle, Siegfried Schwarz, und des Kriminalsoziologen Markus Loichen. Der Koffer mit der Leiche des Kindes wird an einem Bahndamm zwischen Halle und Leipzig entdeckt. Darin befinden sich Zeitungen mit ausgefüllten Kreuzworträtseln. Alle offenbar von derselben Person gelöst. Unter massivem Ermittlungsdruck starten die Mordermittler eine Fahndungsaktion. Denn die Ermittler gehen davon aus, dass der Mörder des Jungen ein Triebtäter ist, der in absehbarer Zeit wieder zuschlägt. Wie gefällt Ihnen dieser Podcast? Machen Sie mit bei der Umfrage zu ARD Crime Time: https://kurz.ard.de/ardcrimetime "Der Kreuzworträtselmord in Halle | Deep Dive mit Kriminalsoziologe Markus Loichen" im YouTube-Kanal von ARD Crime Time: https://www.youtube.com/watch?v=lGmJuhnyE3Q Über die Kindermorde von Eberswalde sprechen wir in unserer Podcast-Folge „Angst in den Augen“: https://www.ardsounds.de/episode/urn:ard:episode:92cccfd13105e5dfPodcast-Tipp: Die Entscheidung. Politik, die uns bis heute prägt – https://1.ard.de/die_entscheidung_ddr?cp=ct E-Mail: crimetime@mdr.de

At 14 years old, Chef Diego Garcia left his family in Mexico and returned to New York alone. He barely spoke English. He wasn't going to school. He worked wherever he could, and for a period of time, he had nowhere to live. Diego slept in the New York City subway, cleaned himself up in restaurant bathrooms and helped people carry groceries while trying to save enough money to rent a room. His parents back in Mexico had no idea. But Diego's story didn't begin there. Growing up in Puebla, he worked alongside his family in street markets, unloaded trucks filled with produce and learned to slaughter goats and prepare barbacoa with his father and grandfather. Food wasn't a career yet. It was simply part of life. New York changed that. Restaurants became Diego's education. He learned English by reading newspapers on the train and learned his craft inside kitchens. French technique, Italian cooking, sustainable seafood and years of working alongside chefs from different cultures eventually gave him a language of his own. The road wasn't clean. As a teenager in Florida, Diego found himself selling drugs, stealing cars and dangerously close to a future he knew he didn't want. He left, returned to New York and made a decision that would alter the direction of his life: he was going all in on cooking. Today, Diego is approaching 200 events through his own private-chef business while working toward his ultimate goal of opening a restaurant built around seafood, Mexican heritage and the many cultures and techniques that shaped him along the way. But this conversation goes much deeper than food. Diego talks about homelessness, poverty, pride, family violence, bad decisions, abusive kitchen culture, leadership, fatherhood, healing from childhood trauma and finally learning to be proud of himself. For years, he was trying to make his parents proud. Only recently did he realize there was someone else he needed to make proud too. Himself. KEY TAKEAWAYS Survival came before ambition. At 14, Diego returned to the United States alone because he believed staying in Mexico offered him little opportunity for education or a future. When homelessness followed, he focused on getting through one day at a time. Food was part of his life long before it became a profession. Growing up in Puebla meant markets, produce, livestock and barbacoa. By 11 or 12, he was already helping his father and grandfather process goats and cook them using techniques passed through his family. Restaurants became his classroom. Without culinary school and with limited English, Diego learned inside kitchens while teaching himself English through newspapers, books, music and everyday conversation. His path could have gone very differently. As a teenager in South Florida, Diego became involved with drugs, stolen cars and other illegal activity. Recognizing where that road could lead, he left Florida, cut ties with that life and returned to New York. Cooking became the alternative. Returning to professional kitchens gave Diego a direction. What began as survival became a deliberate pursuit of culinary knowledge and eventually a career. He learned leadership from good kitchens and bad ones. Diego experienced yelling, humiliation, racism and physical mistreatment in kitchens. Rather than repeating it when he became a leader, he decided to pay closer attention to what the people working for him might be going through. His cooking reflects more than one home. Mexico remains central to Diego's identity, but New York is part of him too. French, Italian, Nordic, Asian and seafood-driven influences have become tools he uses to express his Mexican heritage rather than replace it. His restaurant vision is rooted in honesty. Diego ultimately wants a seafood-driven marisquería built around fresh ingredients, Mexican roots and genuine hospitality. His goal isn't to tell guests how impressed they should be. He wants them to leave genuinely satisfied. Success has become personal. For much of his life, Diego measured himself against whether his parents would be proud of him. Seeing his mother's reaction to his recent television appearance helped him recognize something he had rarely allowed himself to feel:   The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. 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Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Today I'm joined by Séverine Frerson, Chef de Caves at Perrier-Jouët who is the most important custodian of a style that has been shaped by Chardonnay, florality and finesse for more than two centuries.Séverine became just the eighth Cellar Master in Perrier-Jouët's history when she succeeded Hervé Deschamps, taking responsibility for a House with an extraordinarily distinctive identity. Perrier-Jouët is often described through the language of flowers, but behind that apparent delicacy is something far more complex: the relationship between aroma and texture, the chalk of the Côte des Blancs, the importance of Chardonnay, and an increasingly precise understanding of the vineyards themselves.In this conversation, I wanted to go beyond simply describing Perrier-Jouët as “floral” and understand what that word actually means to Séverine as a winemaker. We explore the botanical spectrum she looks for in the wines, how texture contributes to the House style, and why places such as Cramant remain so important to its identity.We also talk about Belle Époque, the challenges of preserving freshness as Champagne becomes warmer, Perrier-Jouët's evolving approach to sustainability and biodiversity, and importantly, the 2026 harvest - what Séverine saw in the vineyards and what this unusual growing season mightultimately reveal in the wines.I hope you enjoy today's discussion.

For the past few months, we've been checking in with some past Zest guests. Giuliano Hazan is a cookbook author and culinary instructor in Sarasota. He is the only child of the late Marcella Hazan, who is credited with popularizing traditional Italian cuisine in the United States. Dalia visited Giuliano at his home in June 2024, and she returned for another conversation at his kitchen table this past summer.Thanks to our friends at Florida Matters Live & Local for sharing this conversation.

What helps us feel more confident in the kitchen? In this episode, I sit down with James Beard Award-winning chef, restaurateur, cookbook author, and radio host Tom Douglas. Tom shares practical tips for cooking with more confidence, hosting with less pressure, and making the kitchen a more enjoyable place to be. Simple, useful advice from someone who has spent decades helping people become better, more confident cooks. www.TomDouglas.com www.HostWithConfidencePodcast.com

In this episode of For The Dads with Former NFL Linebacker Will Compton, Goon Beret Matt Malone steps in for Deke (who's on his HONEYMOON!), Sherm cracks a cold one to his first solo weekend with Jill, and Will cracks a cold one to the most important fall leaf of all time — all while keeping the episode fun, fresh and of course, under an hour. The episode kicks off with the boys recapping the Tennessee tailgate, including Chef's first-ever PT6 photo request and his questionable navigation skills, before getting into topics like; - Tearing apart Frozen like it's The Godfather trilogy - A LIVE REP when Jill calls in the middle of the show - A Dad Hack for when your kids won't eat what's on their plate

Hour 3: Justin Cryer & Chef Elizabeth join the show in Hour 3... Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jacques Pépin has long found beauty in simplicity—a glass of warm milk, a freshly sliced lemon, a garden-ripe tomato—and in transmitting knowledge from one hand to the next. Now 90, the French chef, author, artist, and educator has spent nearly a century immersed in the world of food, beginning as an apprentice in France at age 13 and rising through Parisian kitchens before moving to the United States in 1959. Over the decades, Pépin has become one of the most influential culinary figures in the world, authoring more than 30 cookbooks and appearing in hundreds of cooking programs. This year marks the 50th anniversary of his landmark 1976 book, La Technique, recently reimagined as an expanded edition combining 600-plus foundational skills and 160 recipes. For this “site-specific” episode of Time Sensitive, we joined Pépin at his home in Madison, Connecticut, where he has lived for more than 50 years, to discuss the relationship between technique and speed, how he's developed what he calls his “taste memory,” and the extraordinary role of chance throughout his life.Special thanks to our Season 14 presenting partner, L'ÉCOLE, School of Jewelry Arts, supported by Van Cleef & Arpels.Show Notes: Jacques Pépin[09:19] La Technique (1976)[09:27] Jacques Pépin Complete Techniques 50th Anniversary Edition (2026)[14:28] The Apprentice: My Life in the Kitchen (2003)[11:16] Craig Claiborne[15:49] Le Répertoire de la Cuisine (1914)[15:14] Société des Cuisiniers de Paris[24:39] Charles de Gaulle[25:03] Algerian War[47:26] Julia Child[39:20] Howard Johnson[39:35] Le Pavillon[42:37] Albert Camus [42:37] Samuel Beckett [42:37] Simone de Beauvoir [43:09] Michel Foucault[46:30] Voltaire[55:30] Helen McCully[57:47] James Beard[1:09:40] A Grandfather's Lessons (2017)

Omaha Mayor John Ewing, Hastings, NE organizer Sierra Edmisten, and Bellevue, NE SNAP career navigator Alicia Fremont about food insecurity, poverty, SNAP cuts, and the pressure families face when groceries, school meals, child care, and work requirements collide.Mayor Ewing shares how Omaha mobilized after SNAP benefits were cut, raising $15 million to support food banks and pantries while investing in community gardens and weekend food programs for children. Edmisten and Fremont describe the lived reality behind the numbers: parents skipping meals, children recognizing when food is running low, families losing benefits over paperwork or income thresholds, and the lasting trauma of not knowing how to feed a family.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Im Dezember 2007 entdeckt ein Gemeindearbeiter im Schweizer Kanton Thurgau während einer routinemäßigen Inspektion des Barchetsees eine Leiche im Wasser. Bei dem Toten handelt es sich um einen 27-jährigen gebürtigen Ägypter, der seit einigen Jahren in der Gegend lebt. Die Kripo rekonstruiert, dass jemand den Mann mit mehreren Schüssen getötet haben muss und anschließend an ein Betonelement gebunden im See versenkt hat. Um den Täter zu finden, durchleuchten die Beamten zunächst die Vergangenheit des Opfers Omar Hassan*. Dabei stoßen sie auf gegenseitige Anzeigen wegen häuslicher Gewalt zwischen ihm und seiner 54-jährigen Ehefrau – ein mögliches Motiv für den Mord. Aber auch die illegalen Gelegenheitsjobs als Kurierfahrer im Drogen- und Prostitutionsgeschäft sind Gegenstand der Ermittlungen. Hat sein Tod etwas mit Organisierter Kriminalität zu tun? Dieser Frage geht der Chef der Mordermittlung bei der Kantonspolizei Thurgau, Oberleutnant Martin Sigg, mit seinem Team nach. Bei Rudi Cerne und Conny Neumeyer im Podcast-Studio berichtet er vom Einsatz verdeckter Ermittler und einem überraschenden Geständnis am Sterbebett. Außerdem erklären die Rechtswissenschaftlerin Prof. Dr. Nadine Zurkinden von der Uni Zürich und der Rechtsanwalt Dr. Claude Eric Bertschinger die Unterschiede zwischen dem deutschen und dem schweizerischen Strafrecht in Bezug auf Mord. *Name von der Redaktion geändert *** Weitere Fälle gibt es jetzt auch im Kanal „ZDF Tue Crime“ auf YouTube: https://www.youtube.com/@ZDFTrueCrime *** Link zum Podcast „Fokus: Strafrecht“ von Prof. Dr. Nadine Zurkinden und Dr. Claude Eric Bertschinger: https://www.ius.uzh.ch/de/staff/professorships/alphabetical/zurkinden/Podcast.html *** Moderation: Rudi Cerne, Conny Neumeyer   Gast: Oberleutnant Martin Sigg, Kantonspolizei Thurgau Experten: Prof. Dr. Nadine Zurkinden, Rechtsanwalt Dr. Claude Eric Bertschinger Autor: Rüdiger Wellnitz Audioproduktion & Technik: Lalita Hillgärtner, Christina Maier Leitung Postproduktion: Stephan Gossen  Produktionsleitung Securitel: Marion Biefeld  Produktionsleitung bumm film: Melanie Graf, Nina Kuhn  Produktionsmanagement ZDF: Julian Best Leitung Digitale Redaktion Securitel: Nicola Haenisch-Korus  Produzent Securitel: René Carl    Produzent bumm film: Nico Krappweis Redaktion Securitel: Katharina Jakob, Natascha Fehn, Zoë Jungblut Redaktion ZDF: Sonja Roy, Kirsten Zielonka  Regie bumm film: David Gromer  

In this episode, Frank talks with Adam and Jamie Dawson, the husband-and-wife team behind The Chef Pantry, a Wilkes-Barre-based online business offering ready-made meals for home delivery or pickup at Long Live Playtime in Edwardsville. They explain how weekly ordering works, how Adam handles recipes, cooking, and delivery while Jamie runs social media, advertising, and customer communication, and how they've grown in under a year to the point of selling out. Adam shares his background working across the food industry, their focus on freshness, customization, using local ingredients, and the operational challenges of scaling, time, kitchen access at Gather, and sustainability.To learn more about The Chef Pantry, check out their Facebook and Instagram, or visit their Website.If you or someone you know wants to be featured on our podcast, visit our website! 

On this episode, Matthew chats with Jesse Garcia. Jesse is a wild game chef specializing in hunting camps, fishing events, ranch gatherings, outdoor events, and brand partnerships. From live fire cooking and barbecue to wild game and chef inspired meals, every experience is built around great food and the outdoors. Find Jesse at: www.rackandflame.com Also check out Tom Martins @liveit_loveit_eatit Find Matthew at: Instagram: @thebowyercollective    Youtube: @thebowyercollective  Website:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠www.thebowyercollective.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Keep this podcast on the radio waves. Support our show partners: Polite But Dangerous Tools- Use discount code “bowyer” to save 10% off orders. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://politebutdangeroustools.square.site/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Vuni Gear- Use discount code “bowyer15” to save 15% off your order. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://vunigear.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Centaur Archery ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠centaurarchery.com Safari Tuff - Use discount code “bowyerpod10” to save 10% ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.safarituff.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Iron Will Outfitters ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.ironwilloutfitters.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Lone Wolf Custom Gear www.lonewolfcustomgear.com American Bear Foundation www.americanbearfoundation.org Arrow 6 Coffee - Use discount code BOWYER15 to save 15% off coffee and merch. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.arrow6coffeeco.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Bastion Head Wood Works ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.bastionheadwoodworks.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: use code "bowyer" for free shipping Organic Archery Bow Building School- Use discount code “bowyer” to save 10% off your tuition ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.organicarchery.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Badger Bevs sold more than 100K 9L cases in 2025, growing more than 230% YOY. Yet more than 95% of its sales still come from restaurants, bars, and hotels.Founder and CEO David Vogel made a deliberate choice to build the premium mixer brand in the on-premise first. Drawing on his experience at Blue Buffalo and The Chef's Warehouse, he saw an opening for a mixer designed for high-end hospitality -- and a chance to earn the trust of bartenders and beverage directors before pursuing broad retail distribution.That trust took work. In New York, David walked into bars with samples and was often turned away. Buyers might like the tonic or ginger beer, but they also needed to know Badger could deliver consistently. Today, the brand has more than 1,000 customers in that market and sells in 33 states.In this episode, David explains how Badger expanded one market at a time, why delivery frequency and service matter as much as a distributor's reach, and what it takes to support accounts after the first sale. We also get into the product choices behind the growth -- from bartender input on flavor and carbonation to a resealable bottle designed around how cocktails are made behind American bars.For drinks founders, it's a useful look at how a brand can grow quickly while staying focused on the customers it set out to serve.For the latest updates, follow us:Business of Drinks website (sign up for our newsletter!)Business of Drinks YouTubeBusiness of Drinks LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.Erica Duecy LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.Scott Rosenbaum LinkedInSubscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

Steiny & Guru wonder what kind of pressure is still on The Chef at age 38 when the Warriors are clearly still built around him.

Nach einem Treffen mit US-Präsident Donald Trump haben die Chefs führender Tech-Konzerne wie Amazon, Google, Meta und OpenAI eine Absichtserklärung unterzeichnet. Die KI-Firmen sollen sich künftig selber kontrollieren. Weitere Themen: Die ETH Zürich bleibt die beste Hochschule Kontinentaleuropas, verliert im weltweiten Vergleich aber an Boden. In der Rangliste des Fachmagazins "Times Higher Education" rutscht die ETH Zürich um einen Rang auf Platz 12 ab. Die Schweizer Fussballnationalmannschaft hat auch ihr zweites Spiel in der Nations League gewonnen. Das Team von Murat Yakin schlug in Glasgow Schottland mit 3:0. Damit steht die Schweiz mit dem Punktemaximum an der Tabellenspitze.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Eric Schmitt's VP buzz turned to a whimper, because that's the way the ball bounces.Then, on the rest of the menu, Hegseth is set to announce more cuts to the military's general and admiral ranks in his never-ending “end the woke” campaign;” Hegseth ordered the Defense Department to no longer appoint civilians as tenured college faculty at the United States' military service academies; and, after Trump gutted the civilian agency specifically created to safeguard election infrastructure, Hegseth announced national security, military and cyber forces will now guard US election systems during the midterms from the wrong influences voting.After the break, we move to the Chef's Table where a Hungarian court reduced the sentence for a German anti-fascist convicted of punching Nazis in Budapest; and, the British government told UK universities to stop working with a Chinese research institute that Britain's security service says is a front for espionage.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” – Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Judge Sullivan entered a late night order denying Todd Blanche's motion to stay his order that they immediately produce this week, all foreign language documents contained in the Epstein Files.Then on the rest of the menu, Trump wants Project 2025 author Russel Vought to cut cancer research grants that don't fit the MAGA agenda; secret donors paid millions to a Clarence Thomas-linked law firm with cases before the Supreme Court; and, a hardline Texas Republican has been hit with a police report over a series of deepfaked campaign ads.After the break, we move to the Chef's Table where calls for UK's air traffic control chief to resign increased after the second software glitch in two weeks cancelled flights and disrupted travel worldwide; and, Trump gave a firm with ties to his ballroom bunker donor the green light to do business with a sanctioned Russian bank.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Netroots Radio Beaming 24/7/365“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” – Ernest Hemingway “A Moveable Feast”Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Maintenant Vous Savez, c'est aussi ⁠Maintenant Vous Savez - Santé⁠ et ⁠Maintenant Vous Savez - Culture⁠. Sexe et nourriture sont intimement liés. Les épices telles que la cannelle, le gingembre ou le clou de girofle sont réputées pour leurs vertus aphrodisiaques, et dans nos claviers il n'est plus rare d'utiliser les émojis pêche ou aubergine expriment nos intentions coquines. Sans étonnement, allier les deux est une recette qui marche. Sur TikTok ou sur Instagram, on ne se passe pas des “sexy chefs”, un phénomène qui continue de monter et d'accumuler les vues et les likfes. Une parfaite illustration de la tendance “foodporn”. C'est quoi le foodporn ? Et ils font quoi ces “sexy chefs” ? Écoutez la suite de cet épisode de "Maintenant Vous Savez - Culture" ! Un podcast Bababam Originals, écrit et réalisé par Béatrice Jumel. Première diffusion : mai 2023 À écouter aussi : ⁠Pourquoi le doublage français est-il l'un des meilleurs au monde ?⁠ ⁠Les Jeux Olympiques sont-ils souvent représentés au cinéma ?⁠ ⁠Quel est le secret de la carrière de Clint Eastwood ?⁠ Retrouvez tous les épisodes de "Maintenant vous savez". Pour rester informé et recevoir le meilleur de “Maintenant vous savez” chaque semaine, abonnez-vous à notre newsletter. Suivez Bababam sur Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hendrik Wüst hat auf seiner ersten Reise in die Türkei gleich Präsident Recep Tayyip Erdoğan getroffen – ein Termin, den ein Ministerpräsident sonst nicht bekommt. Stefan Braun, Redaktionsleiter des Berlin.Table hat den Ministerpräsidenten begleitet. Warum ist Wüst gerade jetzt auf Auslandsreise? [01:07]Balázs Nagy, Mitgründer und Chef des Münchner Start-ups TYTAN Technologies, baut Abfangdrohnen, die gegnerische Drohnen selbstständig erkennen und zerstören. Seit dem Fund einer mit Sprengstoff bestückten Drohne am Flughafen Leipzig/Halle melden sich bei ihm auch Betreiber kritischer Infrastruktur. Wie können Start-ups helfen, gegnerische Drohnen abzuwehren? [08:29]Forscher aus Lüneburg haben Dating-Profile bewerten lassen – einmal in entspannter Runde, einmal beim aufregenden Computerspiel. Bei Frauen änderte die Aufregung nichts, bei Männern stieg das Interesse an den Profilen um knapp 60 Prozent. [16:03]Table.Briefings - For better informed decisions.Sie entscheiden besser, weil Sie besser informiert sind – das ist das Ziel von Table.Briefings. Wir verschaffen Ihnen mit jedem Professional Briefing, mit jeder Analyse und mit jedem Hintergrundstück einen Informationsvorsprung, am besten sogar einen Wettbewerbsvorteil. Table.Briefings bietet „Deep Journalism“, wir verbinden den Qualitätsanspruch von Leitmedien mit der Tiefenschärfe von Fachinformationen. Professional Briefings kostenlos kennenlernen: table.media/testenHier geht es zu unseren WerbepartnernHol dir deine persönlichen Daten mit Incogni zurück und hol dir 60 % Rabatt auf ein Jahresabo: https://incogni.com/tabletodayImpressum: https://table.media/impressumDatenschutz: https://table.media/datenschutzerklaerungBei Interesse an Audio-Werbung in diesem Podcast melden Sie sich gerne bei Jan Puhlmann: jan.puhlmann@table.media Hosted on Acast. See acast.com/privacy for more information.

Die PCE-Inflation, die für die FED wichtig ist, lag im August im Rahmen bis leicht unter den Zielen. Die Wall Street reagiert positiv, mit einem Rücklauf bei den Renditen zehnjähriger US-Staatsanleihen. Gestern hat zudem der Chef der Notenbank von New York betont, dass eine Zinsanhebung im Oktober übereilt sei. Entsprechend ist die Wahrscheinlichkeit einer Zinserhöhung im Oktober von über 70 auf unter 40 Prozent gefallen. 30.09. Beim Thema KI bleibt die Dynamik hoch: Jabil übertrifft Umsatz und Gewinn deutlich, das Geschäft mit intelligenter Infrastruktur wächst um 56 Prozent. Hewlett Packard Enterprise hebt gleichzeitig seine Wachstumsprognose für das Networking-Geschäft an. Heute Abend folgt mit Micron der wichtigste Unternehmenstermin. Die Erwartungen sind nach dem KI-getriebenen Speicherboom hoch. Die Wall Street rechnet mit einem Umsatzplus von über 350 Prozent und einem Gewinnsprung von etwa 950 Prozent. Abonniere den Podcast, um keine Folge zu verpassen! ____ Folge uns, um auf dem Laufenden zu bleiben: • X: http://fal.cn/SQtwitter • LinkedIn: http://fal.cn/SQlinkedin • Instagram: http://fal.cn/SQInstagram

Am Sonntag findet die Kantonspolizei in Schmitten eine Frau tot in einem Auto auf, gestern nimmt sie einen 36-jährigen Deutschen in Valbella unter dringendem Tatverdacht fest. «Ein sehr ungewöhnlicher Fall für Graubünden», sagt der Chef der Kriminalpolizei. Viele Fragen bleiben noch unbeantwortet. Weitere Themen: · Die Bündner Skirennfahrer Thomas Tumler und Stefan Rogentin sind in den letzten Vorbereitungen für die Weltcup-Saison. · In den Worten des Monats blickt das Regionaljournal auf das zurück, was in der Ostschweiz im September zu reden gab.

How can culinary medicine transform the midlife health transition? In the latest episode of Culinary Medicine Recipe, we explore evidence-based nutrition strategies for perimenopause and menopause.Dr. Sabrina Falquier is joined by two leading experts who bring both professional authority and their lived experience to the table: Dr. Basma Faris, a board-certified OB/GYN, and Leah Sarris, a chef and registered dietitian, both of whom are navigating midlife transitions themselves. Together, they discuss how targeted dietary shifts, culinary techniques, and food skills can support hormonal fluctuations, cardiovascular health, bone density, and metabolic shifts.Whether you are a healthcare professional looking to expand your practical lifestyle medicine toolkit or an individual seeking empowering, science-backed food strategies for midlife, this episode offers a roadmap to health and vitality.In this episode we cover: How life changes cause changes in the way we eat [2:30] What do hormones do? [5:10]What to eat during perimenopause? [7:40]Perimenopause weight gain and belly fat [12:00]Strength training in midlife [14:40]GLP-1's [17:50] Disease risk in midlife [19:00]Fiber & protein tips [20:40]Consequences of alcohol consumption during perimenopause [22:35]Turning nutrition recommendations into meals [24:20]Building sustainable eating habits and managing expectations [29:00]Eating disorders during perimenopause & menopause [36:10]Managing perimenopause & menopause symptoms [37:00]  To join our guests in person at Rancho La Puerta's ‘Joy of Connection' week starting November 14, 2026, call Rancho La Puerta Reservations at 1-(800) 443-7565. First-time guests will receive 20% off OR Rancho La Puerta's best available offer on a stay when you use code RLP-PRP and the name, Dr. Sabrina Falquier, during the booking process.ResourcesGLP-1 Menu: A Physician's Guide on What to Eat & How to Prevent Muscle Loss, Episode 39, Culinary Medicine RecipeBalancing Female Hormones in Perimenopause and Beyond with Dr. R. Kumar, Episode 58, Plant-Based DietSubscribe and Review: If you're passionate about the future of lifestyle medicine and healthcare innovation, subscribe and leave us a review. Your feedback helps us bring more evidence-based Culinary Medicine content to your feed.If you enjoyed this episode, please leave a 5-star review. It helps us reach more listeners looking to take control of their health through food!Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Health and Wellness Podcasting, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

Die PCE-Inflation, die für die FED wichtig ist, lag im August im Rahmen bis leicht unter den Zielen. Die Wall Street reagiert positiv, mit einem Rücklauf bei den Renditen zehnjähriger US-Staatsanleihen. Gestern hat zudem der Chef der Notenbank von New York betont, dass eine Zinsanhebung im Oktober übereilt sei. Entsprechend ist die Wahrscheinlichkeit einer Zinserhöhung im Oktober von über 70 auf unter 40 Prozent gefallen. 30.09. Beim Thema KI bleibt die Dynamik hoch: Jabil übertrifft Umsatz und Gewinn deutlich, das Geschäft mit intelligenter Infrastruktur wächst um 56 Prozent. Hewlett Packard Enterprise hebt gleichzeitig seine Wachstumsprognose für das Networking-Geschäft an. Heute Abend folgt mit Micron der wichtigste Unternehmenstermin. Die Erwartungen sind nach dem KI-getriebenen Speicherboom hoch. Die Wall Street rechnet mit einem Umsatzplus von über 350 Prozent und einem Gewinnsprung von etwa 950 Prozent. Ein Podcast - featured by Handelsblatt. ► Transparenz, faire Preisbildung und direkter Börsenhandel: tradegate.direct steht für Börsenhandel über die regulierte Exchange – hinter dem Angebot steht eine Vollbank mit langjähriger Erfahrung. Mehr unter https://bit.ly/WallStreetTradegatedirectOktober ► Jetzt beim Börsenspiel Trader mitmachen und Range Rover Evoque gewinnen: https://sg-zerti.de/wall-street-podcast ► Meine Trades. Direkter Austausch.

Her new book, Love & Lobola, tells the story of modern African romance through recipes, rituals, family, marriage and the meals that become part of our biggest life moments. It’s inspired by her own journey from becoming a wife to preparing to become a mother and brings together more than 80 recipes, from traditional favourites to more contemporary dishes. And because food and love are basically inseparable in South African families, there’s plenty to talk about: cooking for your partner, meeting the in-laws, feeding people during lobola celebrations, the pressure to impress with food, and whether you can really claim to love someone if you can’t cook for them! Chef Neo Nontso joins us to talk about Love & Lobola, the stories behind the recipes and how food has become such a big part of our love stories and our culture. Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the best way to wake up in Joburg Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947Thank you for listening.Listen live on Primedia+ weekdays from 6 am to 9 am (South African time) https://buff.ly/y34dh8Y For more from the show and catch-up podcasts, visit Primedia+ https://buff.ly/K59GRzu Subscribe to the 947 weekly newsletter here https://buff.ly/hf9IuR9 Let’s keep the conversation going online: 947 on Facebook: https://www.facebook.com/947Joburg 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X: https://x.com/947See omnystudio.com/listener for privacy information.

Ağar, Volkan www.deutschlandfunkkultur.de, Studio 9

Wat een droomvakantie had moeten worden, draaide voor 64 gedupeerden uit op een kille en vooral dure nachtmerrie. E.S., zaakvoerster van het Truiense reisbureau De Witte Merel, vervalste midden 2022 onder meer hotelvouchers en vliegtickets. De totale schade liep op tot ruim 237.000 euro. Afgelopen maandag 28 september kwam de zaak eindelijk voor de rechtbank. CREDITS: Journalist: Geert Houben. Host, redactie en montage: Tom Verstappen. Muziek: Stef Lenaerts (House of Media). Chef podcast: Geert NiesSee omnystudio.com/listener for privacy information.

In this episode, we're joined by celebrated chef and entrepreneur Yia Vang, who, at the heart of his cooking, holds a deep commitment to keeping his family's legacy alive.   Over the last few years, Yia has earned well-deserved recognition for his incredible food. Behind the scenes, he's also focused on a personal health journey after a serious wake-up call reshaped his perspective on and approach to health and fitness.    In this episode, he discusses Hmong culinary heritage, the meaning behind every dish he plates, and how caring for himself has made him stronger, both in and out of the kitchen.    Find the episode highlights, get related resources and view the transcript for this episode at https://experiencelife.lifetime.life/podcast/health-heritage-and-hmong-cuisine-with-chef-yia-vang   Have thoughts you'd like to share or topic ideas for future episodes? Email us at lttalks@lt.life — we'd love to hear from you!   Follow us on Instagram: @lifetime.life   The information in this podcast is intended to provide broad understanding and knowledge of healthcare topics. This information is for educational purposes only and should not be considered complete and should not be used in place of advice from your physician or healthcare provider. We recommend you consult your physician or healthcare professional before beginning or altering your personal exercise, diet or supplementation program. 

Cooking shows have existed for decades, and cooking competitions have been on Food Network since the 1990s. But Bravo found the perfect recipe for success when it launched “Top Chef” in 2006. Borrowing from the reality competition format of “American Idol,” “Project Runway,” and “America's Next Top Model” and timed brilliantly to coincide with the rise of the celebrity chef, “Top Chef” has served up a smorgasbord of new culinary stars over its 23 seasons, some of which have gone on to openly wildly successful restaurant empires, and others to lucrative TV cook careers. In honor of the show's 20th anniversary, the Great Pop Culture Debate wants to trim the fat and attempt to name the Best “Top Chef” Cheftestant. Chefs discussed: Kristen Kish (S10 Seattle), Stephanie Cmar (S11 New Orleans/S17 All Stars L.A.), Nina Compton (S11 New Orleans), Shota Nakajima (S18 Portland), Shirley Chung (S11 New Orleans/S14 Charleston), Richard Blais (S4 Chicago/S8 All Stars), Mei Lin (S12 Boston), Melissa King (S12 Boston/S17 All Stars L.A.), Gregory Gourdet (S12 Boston/S17 All Stars L.A.), Tristen Epps-Long (S22 Destination: Canada), Bryan Voltaggio (S6 Las Vegas/S17 All Stars L.A.), Carla Hall (S5 New York/S8 All Stars), Stephanie Izard (S4 Chicago), Antonia Lofaso (S4 Chicago/S8 All Stars), Brooke Williamson (S10 Seattle/S14 Charleston), Sarah Bradley (S16 Kentucky/S20 World All Stars)Join host Eric Rezsnyak and GPCD panelists Karissa Kloss, Kevin Dillon, and Trey Radu-Blackburn as they discuss and debate 16 of the sharpest chefs to ever compete on seasons 1 through 23 of Bravo's “Top Chef.”For the warm-up to this episode, in which we discuss additional “Top Chef” cheftestants that didn't make the bracket, become a Patreon supporter of the podcast today. IG: https://www.instagram.com/greatpopculturedebate/Bluesky: https://bsky.app/profile/gpcd.bsky.socialWebsite: https://www.greatpopculturedebate.com/Patreon: https://www.patreon.com/greatpopculturedebateEpisode CreditsHost: Eric RezsnyakPanelists: Karissa Kloss, Kevin Dillon, Trey Radu-BlackburnProducer: Bob ErlenbackEditor: Eric RezsnyakIntro/Outro Song: “Dance to My Tune” by Marc Torch#topchef #bravotopchef #bravo #bravotv #cookingshow #kristenkish #richardblais #carlahall #stephanieizard #melissaking #gregorygourdet #bryanvoltaggio #voltaggio #antonialofaso #brookewilliamson #shirleychung #ninacompton #stephaniecmar #lastchancekitchen #podcast #popculture #debate #bestof #podcasts #music #movies #film #books #comics #television #tv #lgbtq #lgbt #nostalgia #geek #nerd #culture #greatestSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Diet and wellness culture often lead us to fear or restrict certain foods or amounts. Food is often seen as something to be optimized or controlled. But what if we began viewing food from a completely different lens-one of gratitude, abundance, enjoyment, and even deep meaning? That is the conversation I dig into with Andrew Camp in today's episode.Andrew Camp is a former chef and pastor, who holds a master's degree in spiritual formation and soul care. Andrew also hosts The Longest Table Podcast, where he explores how the intersection of food and faith can foster community and connection.In our time together, we explore the themes of food, hospitality, and the table in the Biblical narrative, as well as tensions around food and the table in modern-day society. I was also fascinated by our discussion on the transformational, even mystical, elements we might experience around the table. For me, this conversation was refreshing and intriguing. I hope the same is true for you.Buy Melissa L. Johnson's book, Soul-Deep Beauty: Fighting for Our True Worth in a World Demanding Flawless, here. Learn more about Impossible Beauty and join the community here.

What if you could peek inside two private chefs' kitchens and see what they really cook — and eat — at home?If you're tired of the same breakfast every morning or looking for ways to make your desk lunch more interesting, this episode offers a look at how two professional cooks feed themselves on an ordinary week.By the end of this episode, you'll:Get easy ideas for better breakfasts and lunches, from a unique take on oatmeal to a satisfying broccoli saladDiscover how leftovers and a few smart additions can help you cook once and eat twiceFind a classic 30-minute chicken dinner plus a vegetarian pasta dish that is full of fall flavorsPress play now to discover two chefs' real-life meals, and get inspired with ideas for your own kitchen this week!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:SONYA DAY 1Breakfast: Scottish porridge, sautéed apples and cinnamon, topped with coconut sugar and nut butter (inspired by Adam Roberts' English porridge)Lunch: Herby tuna salad, on top of a salad made with tomato, cucumber, and lettuce with balsamic dressingDinner: Chicken piccata, garlic bread, Italian chopped saladKARI DAY 1 Breakfast: Coconut overnight oats with fresh fruit – Kari adds hemp seeds tooLunch: Deborah Madison's Ravioli and Tomato Salad with Masses of Basil from her cookbook, Four bean salad with green romesco by Alison Roman from her cookbook: Dining In, crumbled feta, pickled cherries and herbs to pile onto sourdough slicesSnack: Dragon fruit and cucumberDinner: Mississippi Chicken stuffed into sourdough ciabattaSONYA DAY 2Breakfast: Soft-boiled egg, Tabor bread sourdough toast points, mixed berries.Lunch: Leftover ratatouille, leftover chopped salad, toasted pita, avocado slicesDinner: A take on Kari's white bean soup with parm with croutons, lemony garlic parm romano beans, simple greens saladFor dessert, a cup of tea and good chocolate, like: Beyond Good, Alter Eco, Endangered Species, and CloudForest. KARI DAY 2Breakfast: Full-fat Greek yogurt mixed with honey and passion fruit, with cut-up dragon fruit, cucumber, strawberries, figs, and melonLunch: Broccoli salad, cabbage salad with peanuts, peach and herb salad with mozzarella balls and gochujangDinner : Creamy pumpkin pasta with a pine nut gremolata on top****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

WHEN SOMEONE INTRODUCES THEMSELVES INITIALLY MENTIONING THAT EVERYTHING THEY OWN IS COVERED IN PAINT, I HAD TO SMILE. I THOUGHT ‘HOW REFRESHING.' HEALING PROPERTIES OF ART, COMEDY, SELF WORTH AND VALUE, LONGING FOR A MOTHER'S LOVE, REGRETS AND HOPES, RELATIONSHIP WITH MONEY, SIGNIFICANCE OF LAUGHTER AND IMPROVISATION-THOSE ARE JUST A FEW OF THE TOPICS WE'LL BE SPEAKING ABOUT  THROUGHOUT THIS CONVERSATION. ANJL RODEE IS THE CREATOR, CEO AND FOUNDER OF “BRUSHCAPADES”-AN ONLINE CREATIVE STUDIO WITH VIRTUAL ART LESSONS IN ACRYLIC PAINTING, WATERCOLOR, SKETCHING AND CARICATURE DRAWING. RAISED BY A SINGLE MOM, ANJL NOW FINDS HERSELF IN THE MIDDLE OF AN EMOTIONAL STRUGGLE WHICH IS MORE COMPLICATED THAN EXPECTED. ANJL FIGURED OUT THAT SHE HAD TO LET GO OF THE HURT AND THE ANGER IN ORDER TO MOVE FORWARD IN HER LIFE AND HER CHILDREN'S LIVES AS WELL AS HER GRANDCHILDREN'S LIVES. MORE INFORMATION-LINKS FOR ANJL: https://www.brushcapades.com https://anjlrodee.com FACEBOOK: BRUSHCAPADES & ANJL RODEE,  INSTAGRAM: @ANJLKR & @BRUSHCAPADESSEATTLE   LINKEDIN: BRUSHCAPADES   "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".MORE INFORMATION ABOUT SHLTMM PODCAST:Link to website and show notes: https://shltmm.simplecast.com/ and https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantillo Listen wherever you find podcasts: https://www.facebook.com/ShouldHaveListenedToMyMotherhttps://www.facebook.com/jackietantilloInstagram:https://www.instagram.com/shouldhavelistenedtomymother/https://www.instagram.com/jackietantillo7/LinkedIn:https://www.linkedin.com/in/jackie-tantillo/YOUTUBE: https://www.youtube.com/@ShouldHaveListenedToMyMother

Due chef italiani in Australia spiegano come riconoscere frutta e verdura di stagione, perché sceglierle può fare la differenza e quali piatti portare in tavola questa primavera.#sbsaudiopodcast

Lo chef Giovanni Da Rin Betta ci porta nella sua terra, il Vicentino, con una golosa ricetta tipica del luogo: il baccalà alla vicentina.#sbsaudiopodcast

Nancy DaSilva and Bits Nicholas are back in the Great British Bake Off tent and we are so excited to have them here!!! Lots to discuss on this first episode, most notably the departure of our dear Prue, the entrance of Nigella Lawson, and not one but TWO cakes on the floor.Join us for our coverage of GBBO series 17!!!!!!!!!

KCBS Radio's Foodie Chap Liam Mayclem visits Chefs Kaili Hill and Ryan McIlwraith of Bosco in San Francisco. Chefs Kaili and Ryan put on a fantastic food show nightly on Brannon Street at Bosco.

KCBS Radio's Foodie Chap Liam Mayclem visits Chef Philip Tessier of Under-Study in St. Helena. Chef Tessier offers a unique cooking class experience at Under-Study in the heart of Napa wine country.

Welcome to episode one of a four-part Unpacked series on Dubai travel: the history, the ambition, and the glamorous, multicultural city it's become today. In this episode, host Aislyn Greene and the Dubai-based travel writer Nicola Chilton set the stage: They walk through how a fishing village and pearling outpost became one of the fastest-changing cities on Earth—and what it's actually like on the ground today. Halfway through, Aislyn hands the mic to Nicola—who will host the remaining three episodes—for a conversation with her longtime friend, Sahar Parham Al Awadhi, an Emirati chef born and raised in Dubai. They take a deeper dive into the city's history along Dubai Creek: the abra boats, the spice trade, and the neighborhoods where "old Dubai" is still very present. Together, they set up the rest of this Dubai series: three more episodes on the city's architecture, food, and culture, all filmed in the same studio, so you can watch as well as listen on YouTube. This week's guests Nicola Chilton is a UK-born travel writer who has lived in Dubai for more than a decade and will be hosting the rest of this series. Sahar Parham Al Awadhi is an Emirati chef, the first Emirati chef at the Jumeirah Burj Al Arab, and the founder of Abra, a new restaurant inside Dubai's Etihad Museum. Plan your own Dubai trip First, begin with these essential Afar resources, including the best hotels to book (and why hotels are so much more than a place to stay), a guide to the evolving food scene, and how to spend four days in Dubai, according to locals. Where to stay, what to do, and what to eat from this episode Jumeirah Beach — base yourself here for easy access to Dubai's best hotels, restaurants, and free public beaches. Jumeirah Marsa Al Arab — opened just over a year ago, directly across from the iconic Burj Al Arab. Al Maha, a Luxury Collection Desert Resort — about an hour from the coast, inside the Dubai Desert Conservation Reserve, where gazelles and Arabian oryx wander past your private plunge pool. Dubai Creek — hop an abra, the little wooden boats that cross between Bur Dubai and Deira, for about 30 cents. Al Fahidi historical neighborhood and Al Shindagha Museum — Bur Dubai's restored old neighborhoods, now galleries, cafés, and museum houses. Karak tea — Dubai's ubiquitous, inexpensive spiced milk tea, best bought roadside from a canteen window. Abra — Sahar Parham Al Awadhi's new restaurant inside the Etihad Museum⁠, built around “new Emirati cuisine.” XVA Hotel — a boutique stay inside a heritage house near Dubai Creek, with its own gallery and café. Arabian Boutique Hotel — another heritage-building stay near the water, home to Arabian Fish House. One&Only One Za'abeel — for skyline views from one of Dubai's newest towers. Hatta — a mountainous exclave about 90 minutes from the city, popular with residents for hiking, mountain biking, and kayaking. Chapters 00:00:00 Welcome to Dubai 00:03:00 From Bangkok to Eleven Years In 00:06:00 After the Spring Unrest 00:08:00 Beaches, Desert Camps, and Mountains 00:14:00 Enter Sahar Parham Al Awadhi 00:19:00 Reviving Emirati Cuisine Learn more about your ad choices. Visit megaphone.fm/adchoices

Isaiah, Chef, and Dan are joined by Anthony Mingioni (HockeyHotStove.com) to preview the Philadelphia Flyers' 2026-27 NHL season. The panel shares its observations from training camp and the exhibitions, including the latest roster moves, projected forward lines and defensive pairings, power-play units, injuries, and the Flyers' chances of competing for a playoff spot.   They also break down the performances of several key players and prospects, including Matvei Michkov, Porter Martone, Cole Knuble, Jett Luchanko, David Jiricek, and more.   In the final segment, Anthony DiMarco of DailyFaceoff.com joins the show to provide his league-wide insider perspective, discuss whether the Flyers can sustain playoff-level performance over a full season, and offer some fun, fearless forecasts for the year ahead.   Enjoy this jam-packed season preview!   Photo credit: Michael Reaves   Jason Myrtetus Go Fund Me: https://www.gofundme.com/f/support-jasons-battle-with-stage-3-cancer   Catch the Puckcast livestream on YouTube, X and Facebook, crafted for Flyers Faithful. Like, subscribe, and join the conversation! #NHL #Flyers   Follow the show on social media X and Bluesky: @oandbpuck GETTR: @oandbpuckcast YouTube: https://youtube.com/@obpuckcast4794?si=hNETQYvbte8vPvG8   Subscribe to our show on Apple, Spotify, iHeart, Tune In, Deezer, Amazon Audible+ (5 star ratings on Apple are always appreciated

Sverige är sårbar mot attacker i gråzonen mellan krig och fred. Och det utnyttjar fienden. För att möta hoten kan Sverige behöva ändra grundlagen. Lyssna på alla avsnitt i Sveriges Radios app. En natt i slutet av augusti klättrar en maskerad person över stängslet till Polens största privata vapentillverkare WB Electronics drönarfabrik och sätter eld på anläggningen. Drönarkomponenter värda tiotals miljoner kronor går upp i rök.Händelsen är en i raden av misstänkta sabotage mot försvarsföretag i flera Natoländer den senaste månaden.Det som sker beskrivs som en del av Rysslands krigföring. Mindre attacker, i en jämn ström som skapar osäkerhet och pressar samhällen utan att nödvändigtvis passera gränsen till öppet krig. I Sverige används ofta begreppet gråzon för att beskriva den typen av situation.– Rättsligt sett existerar ingen gråzon, utan Sverige är antingen i fred eller så är vi i krig, säger Jessica Appelgren, chef på enheten för totalförsvarsjuridik på Totalförsvarets forskningsinstitut, FOI.En risk med den typen av angrepp är att temperaturen gradvis höjs utan att Sverige hinner reagera tillräckligt snabbt. Det är en sårbarhet som en motståndare kan försöka utnyttja.– En motståndare som vet att systemet för totalförsvar bygger mycket mer på ett aktivt beslut och implementering av lagstiftning, kan ju spela på det och göra att vi blir långsamma med att höja beredskapen och då kanske vi blir mindre effektiva att faktiskt hantera det som sker, säger Marika Ericson, lektor i operativ juridik och folkrätt vid Försvarshögskolan.Hybridhot eller andra kriser som sker i fredstid är svåra att hantera för myndigheter och regering. Och det finns ett lagförslag som är redo att klubbas så fort Sverige har en ny regering som går ut på att ändra grundlagen och ge regeringen mer handlingsutrymme vid en krissituation i fredstid.Det kan till exempel handla om att inskränka våra fri- och rättigheter nästa gång det blir en pandemi eller kanske för att hantera en fientlig stat som attackerar Sverige med okonventionella metoder. – Där vill man helt enkelt lägga in ett till ett nytt kapitel i regeringsformen som ska handla om allvarliga fredstida krissituationer. Det kan gälla till exempel. inskränkningar av fri- och rättigheter andra civilrättsliga frågor, straffskatt och så vidare.Andra lagar om det blir krigTill skillnad från hur myndigheter och regering kan styra i fred så gäller helt andra spelregler i krig.Om Sverige skulle attackeras kan regeringen fatta beslut om att höja beredskapen. Vid högsta beredskap aktiveras delar av totalförsvaret och flera juridiska oklarheter kring myndigheternas mandat försvinner.– Så det är ett sätt att strömlinjeforma en organisation, tydliggöra uppgifter och ansvar för att hantera just den här händelsen, säger Marika Ericson.Höjd beredskap handlar inte bara om vem som fattar beslut och vilka uppgifter som ska prioriteras. Det innebär också att staten får nästan oinskränkt rätt att använda alla svenska medborgare mellan 16 och 70 år totalförsvaret.– Vilket i princip betyder att du är skyldig att tjänstgöra i totalförsvaret i den omfattning som hälsa och kropp tillåter, säger Jessica Appelgren.Lagar i fredstid inte mesigaDet går såklart inte att aktivera totalförsvarslagar om det sker hybridattacker, det är också det som gör hybridhotet så effektivt.– Vi måste ha en medvetenhet om att vårt rättssystem kan användas som en spelplan av aktörer som vill oss illa, säger AppelgrenMen ett lika stort problem kan vara att myndigheter ibland tolkar lagen för milt. De tror inte de har mandat att ingripa.– Det är en allmän känsla av att vi står bakbundna. Det är lagens fel, för det finns inte möjligheter att göra det vi vill, säger AppelgrenJessica Appelgren chef på enheten för Totalförsvarsjuridik på Totalförsvarets forskningsinstitut FOI. – Vi har ju offentliga aktörer med jättestort våldsmandat. Det går att göra allt möjligt redan i fredstid. Okunskap om vad lagen säger, och en oförmåga att använda den effektivt kan få konsekvenser för svensk säkerhet. TEXT: Sylvia DahlénMedverkande:Jessica Appelgren, Chef på Enheten för otalförsvarsjuridik på Totalförsvarets forskningsinstitutMarika Ericson, Lektor i operativ juridik och folkrätt vid FörsvarshögskolanMathias Johansson, Enhetschef på Plikt- och prövningsverketProgramledare: Claes Aronsson och Sylvia DahlénProducent: Kalle GlasLjudkällor: SR, Vice, BBC, TTAnsvarig utgivare: Jenny Gustavsson

Want to know what kind of reader you are? TAKE OUR QUIZ: https://www.currentlyreadingpodcast.com/quiz   In this episode of Currently Reading, Kaytee is joined by Sarah Mackenzie, host and founder of Read Aloud Revival. They discuss their current reads, dive deep into Sarah's reading journey, and bring some bookish goodness before they go.   Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site).   0:00 — Welcome to Currently Reading 4:12 — Bookish Moments of the Week 9:27 — Current Reads 10:00 — Becoming Ginger Rogers by Patrice Tanaka (Sarah) https://bookshop.org/a/79394/9781936661039  13:39 — Yes, Chef by Grace Reilly (Kaytee) https://bookshop.org/a/79394/9780063384811  17:21 — The Unselected Journals of Emma M. Lion by Beth Brower (Sarah) https://bookshop.org/a/79394/9781957492032  20:12 — Transcendent by Laverne Cox (Kaytee) https://bookshop.org/a/79394/9781668097755  24:02 — How to Write a Must Read by A.J. Harper (Sarah) https://a.co/d/0fd31GXk (amazon link) 27:22 — Five by Ilona Bannister (Kaytee) https://bookshop.org/a/79394/9798217088027  32:28 — Deep Dive: Sarah Mackenzie's Reading Life 48:53 — Before We Go 53:49 — Wrap-Up You can find Sarah @readaloudrevival on Instagram or readaloudrevival.com    #books #reading #currentlyreading #podcast #currentreads ❤️ Support Us: Become a Bookish Friend on Patreon | https://patreon.com/currentlyreadingpodcast  Grab Some Merch on Zazzle | http://www.zazzle.com/store/currentlyreading Shop Bookshop dot org | https://bookshop.org/shop/currentlyreading Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. September's IPL bring us a new indie bookstore - Solid State Books in Washington, DC All Things Murderful with Meredith and Elizabeth - special monthly content for the scary-lovers, brought to you with the behind-the-scenes insights of an independent bookseller Love and Chili Peppers with Kaytee and Rebekah - romance lovers get their due with this special bi-monthly episode focused entirely on the best selling genre fiction in the business World Play with Kaytee and Holly - sink into this bi-monthly content that discusses sci-fi, fantasy, and everything in between.  From the Editor's Desk with Kaytee and Bunmi Ishola - a quarterly peek behind the curtain at the publishing industry The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show:  Instagram | https://instagram.com/currentlyreadingpodcast Website | https://currentlyreadingpodcast.com/ Email | hello@currentlyreadingpodcast.com Substack | https://currentlyreadingpodcast.substack.com/ Youtube | https://www.youtube.com/@currentlyreadingpodcast Threads | https://www.threads.net/@currentlyreadingpodcast The Hosts and Regulars:  Meredith | https://instagram.com/meredithmondayschwartz Kaytee | https://instagram.com/notesonbookmarks Mary | https://instagram.com/maryreadsandsips Roxanna | https://instagram.com/roxannathereader Elizabeth | https://instagram.com/wacoreads Production and Editing:  Megan Phouthavong Evans | https://instagram.com/mostofmegansreads

durée : 00:15:07 - Les Matins de France Culture - par : Guillaume Erner - Gadi Heisenkot gravit la hiérarchie militaire par le biais des guerres menées au Liban et à Gaza. La deuxième guerre du Liban, en 2006, est pour lui un tournant. Il en tire une doctrine défendant l'usage disproportionné de la force, qu'emploie encore l'armée israélienne. - équipe : Jean Brossier, Victoria Géraut-Velmont, Félicie Faugère, Marianne Dubar, Angelico Gaymard, Bahia Bricaud - invités : Myriam Shermer Journaliste spécialiste de la politique israélienne, David Khalfa Codirecteur de l'Observatoire de l'Afrique du Nord et du Moyen-Orient et spécialiste du Proche-Orient à la fondation Jean Jaurès Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

durée : 00:15:07 - Affaires étrangères - Gadi Heisenkot gravit la hiérarchie militaire par le biais des guerres menées au Liban et à Gaza. La deuxième guerre du Liban, en 2006, est pour lui un tournant. Il en tire une doctrine défendant l'usage disproportionné de la force, qu'emploie encore l'armée israélienne. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

In today's episode, I'm joined by Chef Abiro Wisdom, executive chef of the Ghana Food Movement, a non-profit championing Ghana's indigenous ingredients and food culture. Abiro grew up in Northern Ghana, and this year the Ghana Food Movement won the World's 50 Best Champions of Change Award.You'll hear why Ghana imports close to $1 million a year in vanilla flavouring and the indigenous spice Abiro's kitchen believes could replace it, the Northern Ghanaian food rule about eating the meat last that still shapes how he works today, and the striking testimony he heard about a woman's 90-day red sorghum diet after a cancer diagnosis.Resources and links:Chef Abiro on LinkedinChef Abiro on InstagramGhana Food Movement websiteConnect:Future Fork podcast websitePaul Newnham on InstagramPaul Newnham on XPaul Newnham on LinkedInDisruptive Consulting Solutions websiteSDG2 Advocacy Hub websiteSDG2 Advocacy Hub on XSDG2 Advocacy Hub on FacebookSDG2 Advocacy Hub on LinkedIn

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the prosecutor charged with misconduct in the failed Broadview Six case, accused Chicago US Attorney Andrew Boutros of making her the scapegoat for a felony prosecution she says he personally directed over her objection.Then, on the rest of the menu, a Moms for Liberty MAGA candidate running on “election integrity” for a California elections office, has been convicted on nine counts of election fraud; Utah state officials say school district book ban decisions are now considered just ‘routine' business, so no public discussion is necessary; and, Ka$h Patel was caught partying with a Russian mixed martial arts manager who the Obama DOJ deported for being a double agent.After the break, we move to the Chef's Table where five men were arrested near a UK air base used by the US in the Iran war, on suspicion of preparing a terrorist act; and, a German town southeast of Dresden sparked outrage as neo-Nazis and Merz conservatives rallied against displaying Holocaust memorial plaques for being, “woke.”All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.” — Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Our 2026 Chicagoland’s Best Delis Tournament, sponsored by The Puckered Pickle Company, Turano Baking Company and Koops’ Mustard, started with 64 Chicago area delis and sandwich shops. After more than 50,000 votes over 3 weeks, we have a champion! WGN Radio’s bracketologist and co-host of the Chicago’s Very Own Eats podcast joined John Williams and […]

durée : 00:07:39 - Le masque et la plume - par : Rebecca Manzoni - Bruno Dumont envoie des enfants de 5 ans sur les falaises rouges de l'Esterel. Entre paysages "prodigieux", scénario jugé banal et procédé invraisemblable, les critiques du Masque et la Plume se déchirent sur "Les Roches rouges", mais s'accordent sur la beauté des images. - équipe : Ilinca Negulesco, Stéphane Le Guennec, Maëlle Couillard - invités : Ava Cahen Journaliste à frenchmania.fr, Christophe Bourseiller Journaliste France Inter et Transfuge , Nicolas Schaller Journaliste pour L'Obs, Murielle Joudet Critique de cinéma au Monde Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

We deep dive into fast food! Burgers, fries, nuggets you name it we dive in! 

In the infamously cutthroat industry of restaurants, some chefs are finding untraditional paths towards success. LAist food writer Gab Chabrán dives into the state of restaurants through the story of one chef who traded in his high-end dining job for a home kitchen operation. Grow your business – no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live. This episode contains explicit language.

In the infamously cutthroat industry of restaurants, some chefs are finding untraditional paths towards success. LAist food writer Gab Chabrán dives into the state of restaurants through the story of one chef who traded in his high-end dining job for a home kitchen operation. Grow your business – no matter what stage you’re in. Sign up for a one-dollar-per-month trial period at SHOPIFY.COM/paradise Support for this podcast is made possible by Gordon and Dona Crawford, who believe that quality journalism makes Los Angeles a better place to live. This episode contains explicit language.

We all know that dinosaurs invented chefs. But what did the first dinosaur chefs cook? Find out in today's new story. Written by Cameron, an 8 year old from Pennsylvania.