POPULARITY
994 episodes with chefs
397 episodes with chefs
261 episodes with chefs
274 episodes with chefs
233 episodes with chefs
212 episodes with chefs
105 episodes with chefs
185 episodes with chefs
232 episodes with chefs
123 episodes with chefs
161 episodes with chefs
100 episodes with chefs
115 episodes with chefs
132 episodes with chefs
118 episodes with chefs
70 episodes with chefs
104 episodes with chefs
125 episodes with chefs
80 episodes with chefs
122 episodes with chefs
103 episodes with chefs
81 episodes with chefs
69 episodes with chefs
77 episodes with chefs
89 episodes with chefs
38 episodes with chefs
65 episodes with chefs
62 episodes with chefs
69 episodes with chefs
59 episodes with chefs
116 episodes with chefs
62 episodes with chefs
59 episodes with chefs
71 episodes with chefs
67 episodes with chefs
89 episodes with chefs
63 episodes with chefs
53 episodes with chefs
70 episodes with chefs
65 episodes with chefs
44 episodes with chefs
67 episodes with chefs
51 episodes with chefs
48 episodes with chefs
52 episodes with chefs
41 episodes with chefs
45 episodes with chefs
45 episodes with chefs
62 episodes with chefs
46 episodes with chefs
51 episodes with chefs
42 episodes with chefs
67 episodes with chefs
55 episodes with chefs
30 episodes with chefs
41 episodes with chefs
49 episodes with chefs
65 episodes with chefs
50 episodes with chefs
80 episodes with chefs
40 episodes with chefs
37 episodes with chefs
51 episodes with chefs
33 episodes with chefs
36 episodes with chefs
48 episodes with chefs
72 episodes with chefs
39 episodes with chefs
70 episodes with chefs
37 episodes with chefs
30 episodes with chefs
33 episodes with chefs
40 episodes with chefs
52 episodes with chefs
33 episodes with chefs
50 episodes with chefs
35 episodes with chefs
53 episodes with chefs
34 episodes with chefs
33 episodes with chefs
38 episodes with chefs
31 episodes with chefs
34 episodes with chefs
38 episodes with chefs
33 episodes with chefs
37 episodes with chefs
26 episodes with chefs
21 episodes with chefs
30 episodes with chefs
68 episodes with chefs
34 episodes with chefs
31 episodes with chefs
32 episodes with chefs
28 episodes with chefs
39 episodes with chefs
22 episodes with chefs
31 episodes with chefs
41 episodes with chefs
29 episodes with chefs
29 episodes with chefs
53 episodes with chefs
28 episodes with chefs
21 episodes with chefs
27 episodes with chefs
30 episodes with chefs
38 episodes with chefs
31 episodes with chefs
23 episodes with chefs
22 episodes with chefs
20 episodes with chefs
32 episodes with chefs
25 episodes with chefs
23 episodes with chefs
27 episodes with chefs
25 episodes with chefs
36 episodes with chefs
26 episodes with chefs
26 episodes with chefs
21 episodes with chefs
21 episodes with chefs
17 episodes with chefs
32 episodes with chefs
23 episodes with chefs
28 episodes with chefs
25 episodes with chefs
42 episodes with chefs
20 episodes with chefs
27 episodes with chefs
19 episodes with chefs
25 episodes with chefs
25 episodes with chefs
20 episodes with chefs
30 episodes with chefs
16 episodes with chefs
19 episodes with chefs
53 episodes with chefs
29 episodes with chefs
29 episodes with chefs
19 episodes with chefs
22 episodes with chefs
14 episodes with chefs
38 episodes with chefs
38 episodes with chefs
18 episodes with chefs
20 episodes with chefs
22 episodes with chefs
36 episodes with chefs
27 episodes with chefs
20 episodes with chefs
18 episodes with chefs
23 episodes with chefs
13 episodes with chefs
20 episodes with chefs
22 episodes with chefs
18 episodes with chefs
15 episodes with chefs
23 episodes with chefs
23 episodes with chefs
16 episodes with chefs
18 episodes with chefs
34 episodes with chefs
34 episodes with chefs
12 episodes with chefs
21 episodes with chefs
20 episodes with chefs
31 episodes with chefs
39 episodes with chefs
39 episodes with chefs
27 episodes with chefs
25 episodes with chefs
19 episodes with chefs
18 episodes with chefs
19 episodes with chefs
16 episodes with chefs
16 episodes with chefs
17 episodes with chefs
22 episodes with chefs
37 episodes with chefs
15 episodes with chefs
23 episodes with chefs
14 episodes with chefs
16 episodes with chefs
18 episodes with chefs
12 episodes with chefs
9 episodes with chefs
20 episodes with chefs
20 episodes with chefs
22 episodes with chefs
18 episodes with chefs
15 episodes with chefs
10 episodes with chefs
10 episodes with chefs
11 episodes with chefs
28 episodes with chefs
14 episodes with chefs
15 episodes with chefs
15 episodes with chefs
17 episodes with chefs
Professor Vello Pettai ist Chef des Europäischen Zentrums für Minderheitenfragen in Flensburg. Er weiß alles über die Minderheiten hier bei uns in Schleswig-Holstein.
Die leeren Regale und langen Schlangen vor den Tankstellen in England haben uns in Erinnerung gerufen, wie fragil die Lieferketten sind. Versorgungsprobleme könnten bald ganz Europa zu schaffen machen. Ein Logistik-Professor und ein Transport-Unternehmer zeigen im «Tagesgespräch» Lösungen auf. Kein Benzin, kein Bier, kein Truthahn: Solche Transport-Engpässe wie im Moment hat es in Grossbritannien noch nie gegeben. Doch nicht nur auf der Insel, auch auf dem Kontinent fehlen so viele LKW-Chauffeure, dass es in den nächsten Jahren zum Versorgungskollaps kommen könnte. Die Gründe für den Fahrermangel sind vielfältig – und bekannt: Lohndumping, unattraktive Arbeitszeiten, ein schlechtes Berufsimage. Wie könnte man den Problemen Abhilfe schaffen? Und wie steht die Schweiz in Sachen Transportlogistik da? Im «Tagesgespräch» bei Marc Lehmann diskutieren der Logistik-Professor Wolfgang Stölzle von der Universität St. Gallen und Daniel Schöni, Inhaber und Chef der gleichnamigen Speditionsfirma aus Rothrist.
Eli Kulp is an award-winning Philly chef and podcaster who has overseen local restaurants such as Fork, and a.kitchen. One night, while he was, was at the top of his game, Eli was in an Amtrak derailment that led them that left him unable to walk, unable to use his hands, and unable to cook. What follows is the story of how, despite his severe injury, Eli fought to recover and was able to revitalize his career as a chef and hospitality industry thought-leader. Want to hear the complete, unedited interview with Kevin and Terrill? Subscribe to Philly Who? on Supercast for access to that, to the Philly Who? Community Discord, for free event tickets, and more!
Today's episode Pete sits down with Trina Gregory-Prost. Trina is the chef/owner of SE7EN BITES in Orlando, Florida with her wife VA. SE7EN BITES servers southern nostalgic food with a modern twist. Trina's Grammie was the first person to introduce her to cooking/baking when she was very young. However, cooking was never anything other than a hobby for Trina. Trina's love was for the Spa industry and Trina was in the Spa industry for 21 years. Trina love the Spa Industry the entire time she was in the Spa Industry. The last 5 years Trina was in the Spa Industry she traveled the world opening multi-million dollar spas. Towards the end of Trina's time in the Spa Industry she had her first child and being gone two to three weeks at at time with a new born was not feasible. While Trina would be doing beings nails and such she would hear about people struggling to find a good restaurant to cater their event or family gatherings. Around 2010 Trina went back to school to be a cook to learn the nitty gritty fundamentals on top of already knowing how to cook well. Her dream at this point was to be a private chef once she completed culinary school. Through the early part of Trina's culinary story Pete and Trina discuss the age old argument of should you go to culinary school or not and the things that Trina did that other people questioned because her age. Things like internships and externships in different kitchens learning all the could. Trina and Pete talk about the importance of growing your skill set and letting go of your ego to just do whatever it takes to be the most qualified you can be. Trina graduated culinary school with a culinary degree, a baking and pastry degree and a restaurant management degree. After graduating Trina already was doing catering for three commercial accounts to sell desserts for, therefore was renting space in a commercial kitchen (which was very expensive). Trina's girlfriend (now wife) talked Trina into renting out her own little space because it would be the same cost to get her own space set up and this would allow them to take on a couple more clients. After Trina and her wife VA rented out their own space and began to build the place out VA says to Trina, not only could you do catering orders but let's just add a counter and we can serve people who walk in. That is how SE7EN BITES began. Trina's wife VA has had fourteen years of experience in the restaurant industry working for the Carrabba's Outback Group training all the proprietors of how the kitchen was ran. Through the conversations Triana and VA had while creating SE7EN BITES was that you can be successful in the restaurant industry if you will just hang onto the fundamentals of business. You can have great food and go broke because you do not know how to balance a budget. This is just two highlights of many highlights of this episode that you do not want to miss out on. Share this episode with an up and coming chef or even a seasoned chef. Everyone will benefit from today's episode of "The Raw Ingredients" Connect with Trina: Instagram, Facebook, SE7EN BITES: Website, Instagram, Facebook , Twitter, Goldbelly Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,
West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Specials; River City Hash Mondays!Starting off in the Bistro Cafe, Col Vindman noted that Trump has not been held accountable for his attempts to steal the 2020 presidential election, and 'he should suffer the consequences.'Then, on the rest of the menu, Bitcoin-mining power plants raise the ire of environmentalists; the aging South Texas water system meets a growing population; and, at least thirteen auto safety rules are years overdue.After the break, we move to the Chef's Table where the University of Tennessee at Knoxville has offered to reinstate a tenured professor who was acquitted of ties to China; and, France commemorated the 1961 massacre of Algerians on the streets of Paris.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia Child~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Show Notes & Links: https://www.dailykos.com/stories/2021/10/18/2058675/-West-Coast-Cookbook-amp-Speakeasy-Daily-Special-River-City-Hash-Mondays
We dig into the intersection of race, class, and food and the contribution of African Americans to what we think of as “American food."
Sans Papiers und Opfer von Menschenhandel. Am europäischen Tag gegen Menschenhandel diskutieren die Journalistin und Buchautorin Tanja Polli und der Stadtberner Chef der Fremdenpolizei, Alexander Ott, über den Umgang mit diesen «Unsichtbaren» in der Gesellschaft. Die Aussicht auf ein besseres Leben lockt sie nach Europa; dass sie in der Schweiz landen, ist manchmal nur Zufall: junge Männer und Frauen. Mit falschen Versprechungen aus ihrer ärmlichen Umgebung weggelockt, landen sie oft in einer harten Realität. In der Schweiz angekommen, werden ihnen die Identitätspapiere weggenommen; ohne legale Aufenthaltserlaubnis sind sie ihren Menschenhändlern auf Gedeih und Verderben ausgeliefert. Wie viele solche «moderne Arbeitssklaven» es in der Schweiz gibt, ist nicht bekannt; etwa 300 werden jedes Jahr als Opfer von Menschenhandel identifiziert; die Dunkelziffer ist höher. Sie prostituieren sich unter erbärmlichen Umständen, putzen, kochen oder schuften auf Baustellen zu Stundenlöhnen von 3.50 Franken oder gratis. Sie kommen aus Rumänien, Bulgarien, aus Nigeria und immer öfter auch aus China. «Sans Papiers» haben manchmal eine ähnliche Geschichte. 90% der Sans-Papier arbeiten schwarz, um ein Auskommen zu haben. Sogar 50% der bezahlten Hausarbeit in der Schweiz wird von Sans-Papiers erledigt. Am europäischen Tag gegen Menschenhandel lanciert die UNO-Organisation für Migration, die IOM, in der Schweiz Aktionswochen zum Thema Menschenhandel, dieses Jahr zum Thema Ausbeutung bei der Arbeit. Wie soll mit diesen Menschen umgegangen werden? Die Politik ist sich bei den Sans Papiers nicht einig, wie ein Blick auf verschiedene politische Vorstösse zeigt. Im Tagesgespräch diskutieren zwei, die direkten Kontakt haben mit den Betroffenen. Tanja Polli ist freie Journalistin und hat ein Buch geschrieben über die Lebensgeschichten von Sans Papiers. Alexander Ott ist der Leiter des Polizeiinspektorats und Chef der Fremdenpolizei der Stadt Bern, er hat jahrzehntelange praktische Erfahrung mit dem Thema. Und hat den Nationalen Aktionsplan gegen Menschenhandel mitgestaltet.
Happy Monday everyone! Today we are joined by Listener Kristin from South Jersey to talk about her family vacation to Walt Disney World this past August! We discuss the drive down with a stop at Kennedy Space Center before heading over to Walt Disney World! Then, we dive into her split stay at both Disney's Wilderness Lodge Resort and Disney's Polynesian Village Resort! Also, we discuss meals at places like O'hana, Kona, Chefs de France, California Grill, and more! We hope you enjoy today's show! Please visit our website at www.beourguestpodcast.com. Thank you so much for your support of our podcast! Also, please follow the show on Twitter@BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast. Become a patron of the Be Our Guest Podcast over at www.patreon.com/BeOurGuestPodcast. Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!
“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor … Continue reading → The post Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One appeared first on SoCal Restaurant Show.
“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor … Continue reading → The post Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two appeared first on SoCal Restaurant Show.
Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It's the ultimate deep dive into one of the world's … Continue reading → The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One appeared first on SoCal Restaurant Show.
Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists. “It's the ultimate deep dive into one of the world's most beloved foods. … Continue reading → The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two appeared first on SoCal Restaurant Show.
The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try … Continue reading → The post Show 447, October 16, 2021: SoCal Gas' Energy Resource Center with Gina Christian and Carmen Oliver appeared first on SoCal Restaurant Show.
Chef Andrew previews his new “Ultimate Lobster Roll” how-to video available on You Tube. This is the initial offering in his embryonic “American Gravy” cooking tips You Tube series that Chef Andrew does with his wife, Lauren. Continue reading → The post Show 447, October 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.
We sit down with nominated James Beard Rising Chef Ana Castro. Her new Mexican tasting menu restaurant, Lengua Madre, just landed on the New York Times 2021 List of Restaurants they are most excited about. We trace her journey from Mexico City to India to New York to Copenhagen and finally New Orleans, where she now calls home. She wants her guests to understand the story of her life as they journey through her dishes, leaving them with a sense of empathy. Then we dig into our archives to pull out a classic performance from Xenia Rubinos from 2013 in anticipation of her critically acclaimed 3rd album. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.
U 135. epizodi Pojačalo podkasta gost Ivana Minića je Nenad Jovanović, profesionalni kuvar i šef kuhinje restorana Food Lab u Pragu. Za početak saznaćete kako je dečak, koji isprva nije imao predstavu čime će se baviti u životu, zahvaljujući torti od kesten pirea i banana odabrao kulinarski put i na kraju postao vrhunski chef. Čućete kako je bio formulisan kulinarski smer i kako je bila opremljena njegova srednja škola, koje su bile mane tadašnjeg školstva i na šta su ličile obavezne prakse, te kada možete prepoznati da je izabrana profesija baš za vas. Po završetku srednje škole, Nenad je odmah zasukao rukave i prionuo se na posao. Prvi angažman je pronašao u ribljem restoranu Šaran, da bi se kasnije otisnuo u Švajcarsku na doškolovavanje. Otkriće kako je bilo raditi u jednom ozbiljnom sistemu i uigranom timu, koliko je taj poduhvat trajao i šta mu je doneo. Restoran Geranium u Kopenhagenu je ugostiteljski objekat sa tri Michelinove zvezdice i slovi za jedan od najboljih restorana na svetu. Upravo je tu naš gost bio angažovan nakon završetka studija. Podeliće sa slušaocima i gledaocima kako je raditi u kuhinji jednog takvog eksluzivnog restorana, ima li tu prostora za napredak, te zašto elitne gastronomske ustanove poput ovog restorana rade svega tri-četiri dana u nedelji. Nakon putešestvija po Evropi, najzad se vraća u Beograd i zapošljava u restoranu CREDO u okviru hotela Marriott, koji sa stečenim iskustvom diže na potpuno novu razinu. Pričaće kakva je bila postavka dotičnog restorana, te odgovoriće na pitanje zašto se nije zadržao u rodnom gradu, već se zaputio put Praga, gde danas vodi kuhinju Food Laba. Za kraj profesionalni kuvar će dati preporuku koja mesta morate da obiđete i jela koja morate da probate. Teme u podkastu: - Uvod - Kad porastem biću... - Kako je bio formulisan kulinarski smer u turističkoj školi? - Kako je školski objekat bio opremljen? - Šta je bila najveća mana tadašnjeg obrazovanja? - Kada znati da je odabrana profesija baš za vas? - Kako su izgledale prakse u srednjoj školi? - Koji je bio prvi posao? - Kako je bilo raditi u ozbiljnom sistemu? - Zašto je odabrao baš Švajcarsku za doškolovavanje? - Koliko je sve to trajalo? - Šta je sve dobio na doškolovavanju? - Zašto se doručak na služi tokom čitavog dana? - Kako je izgledala praksa u Švajcarskoj? - Kakav je osećaj biti okružen raznim kulturama? - Kakva je kuhinja u Geraniumu, jednom od najboljih restorana na svetu? - Kako je raditi u jednom takvom restoranu i ima li prostora za usavršavanje? - Kakav je bio život u Danskoj? - Zašto elitni restorani rade po tri-četiri dana u nedelji? - Kako je dalje tekao karijerni put? - Kako je izgledao povratak u Beograd i rad u hotelu Marriott? - Kakva je bila postavka restorana CREDO? - Zašto nije ostao u Beogradu i gde sada radi? - Koliko je kvalitetno naše tržište restorana? - Koje restorane bi Nenad preporučio ljudima da posete? Podržite nas na BuyMeACoffee: https://bit.ly/3uSBmoa Pročitajte transkript ove epizode: https://bit.ly/3FY1gwC Posetite naš sajt i prijavite se na našu mailing listu: http://bit.ly/2LUKSBG Prijavite se na naš YouTube kanal: http://bit.ly/2Rgnu7o Pratite Pojačalo na društvenim mrežama: Facebook: http://bit.ly/2FfwqCR Twitter: http://bit.ly/2CVZoGr Instagram: http://bit.ly/2RzGHjN
In this episode of Veggie Doctor Radio, I have an intimate conversation with Lauren Kretzer as she discusses her health journey over the past year and what it has meant for her. About featured guest: Lauren Kretzer is a professionally trained vegan chef and recipe developer. She is a graduate of the Natural Gourmet Institute in New York City, and holds a certificate in Plant Based Nutrition from Cornell. Lauren has worked throughout the tri-state area in Michelin starred kitchens, privately in the kitchens of families and celebrities, and currently as a recipe developer for international wellness brands, restaurants, NY Times best-selling authors, and popular media outlets such as Vogue, Well + Good, and VegNews. Lauren currently lives in Northern New Jersey with her husband, two young daughters and rescue dog. When she's not cooking, she enjoys being out in nature with her family and reading. She can be found on Instagram at @lauren_kretzer and online at www.laurenkretzer.com. LAUREN KRETZER https://laurenkretzer.com https://instagram.com/lauren_kretzer Disclaimer: The information on this blog, website and podcast is for informational purposes only. It is not meant to replace careful evaluation and treatment. If you have concerns about your or your child's eating, nutrition or growth, consult a doctor. I have an affiliate partnership with Splendid Spoon where you can get $25 off your first order if you want to give it a try! Splendid spoon offers pre-made smoothies, juice shots and delicious bowls that require no preparation besides heating up! https://splendidspoon.z724.net/c/2360827/774963/9621 Shop my favorite things doctoryami.com/shop Please support my work, become a Patreon https://patreon.com/thedoctoryami Mentions: A Parent's Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy by Dr. Yami Leave an 'Amazon Review' MORE LISTENING OPTIONS Apple Podcasts: http://bit.ly/vdritunes Spotify: http://bit.ly/vdrspotify NEWSLETTER SIGN UP https://doctoryami.com/signup OR Text 'FIBER' to 668-66 FIND ME AT Doctoryami.com Instagram.com/thedoctoryami Facebook.com/thedoctoryami Veggiefitkids.com * * * * MORE FROM ME Read - http://veggiefitkids.com/blog Listen: http://bit.ly/vdrpodcast Watch - http://bit.ly/vfkvideos TEDx Talk - http://bit.ly/DOCTORYAMITEDX * * * * Questions? Email me: Yami@doctoryami.com
This episode is about me having a one on one conversation with Chef PoppaSpice. The good and bad about being a chef? Do our city and our people support our business? He got a lot of great things about to happens so happy for him. Make sure y'all go follow him @poppaspicemunchables & @psmunchables on IG. Breaking news. This is the first time I'm saying this: One of my new Sponsor is Charles (BAM) By Any Means How to follow is his social media: If you are in the Houston, Texas Area please reach out to him Tell BAM I sent you they will give you a DEAL. BAM is _bamfit, www.iambamfit.com and used code B.A.K.E.R. My other sponsor is Sherrah her social media is Matchmyhands. She is a great loctician and has a passion for it. She always hooking ya boy up and keeps me looking right when I want to step out. Also, she has these special lemon drop oils. Omg, y'all. It works wonders. Have my locs smelling like lemon. I bought the oil because I heard all this hype about it. When I say it helps my hair stay moisturized and it has grown in an amount of a short time. I also have been putting the oil on my beard. I was having a hard time growing facial hair, it was spotting and not connecting but this oil has my beard connection no lie. I can keep on going. But take this chance and listen to me. Go get you some lemon drops for yourself. If you are in the Katy area hit her up and I promise you. She is going to get you right. If not she can mail you the lemon drops. Just hit her up on her social media. Lemon drops: IG is @officallemonsdropoil Website is https://matchmyhands.squarespace.com/ Her IG: Matchmyhands Don't for to use our call-in number 281-581-8218 Click the link bio. Also please follow me on all social media @fashionlxrdtee TIKTOK, IG, Soundcloud, Patreon. Youtube is B_A_K_E_R_SHOW Thank you so much for listening to B.A.K.E.R. Life Experience. I just want to let you guys know you rock. I have great news.
Harry Hog Football: The Original Washington Redskins Fan Podcast
Aaron and John talk about the debacle against the Saints and the upcoming game against the Chefs.
In this weekend edition: This month we're taking a look at apprenticeships as an alternative to a four-year college education. Proponents of apprenticeships say the model can help California workers who lack the resources for outside training advance in their careers. The LVN to RN apprenticeship program is a collaboration between Riverside City College, the state prison health care system, and SEIU Local 1000, the union that represents state employees. Support the show: https://support.laist.com/laistnav
Show notes: - CAP Beauty on the Web | Instagram- the WRITE kit (50% off!)- Check out Katie's one-on-one Creative Clinic- You can book a free consultation with Katie here, and if you don't see a time that works for you please email her at katie@letitouttt.com- Subscribe to our newsletter to get show notes sent straight to your inbox- Follow @letitouttt on Instagram Sponsors: Olive & June: get 20% off your first mani system when you go to oliveandjune.com/letitout and use promo code letitout at checkout.Acorn TV is the largest commercial-free British streaming service. Get 30 days free by going to acorn.tv and entering the promo code letitout (all lowercase) at checkout.Ana Luisa: chic, sustainable, and fairly-priced jewelry. Go to shop.analuisa.com/letitout and enter code LETITOUT at checkout for 10% off your order.
In our ideal world the best farming finds its way to the best restaurants. One of those journeys leads to Allora in Sacramento where the best things in life belong together, food and wine. Allora is the dream of a sommelier and a chef; husband and wife. Two partners who love Sacramento and are infatuated with Italy. Featuring over 250 wines, fresh pasta made daily, and a commitment to sustainable seafood, Allora is the best of where they are from, of what they have experienced, and what is yet to come. Chef and Partner Dneb Williams describes Allora as a wine-centric gathering place that celebrates modern Italian food and the Sacramento areas bounty. Chef Dneb share the journey to source sustainable, artisanal food and wine locally and in Italy. www. allorasacramento.com
The Chef's Garden, now a world-famous center for innovation in northeast Ohio, is home to the Culinary Vegetable Institute that attracts chefs from around the world. We talk with Farmer Lee Jones about the history of the farm and recipes for unusual and common vegetables.
Lift off with us on Friday, October 15 at 10 a.m. at Kennedy Space Center Visitor Complex, where we will be enjoying the flavors of the Taste of Space food festival. The food festival runs from October 8 through November 5 and offers a new menu of gastronomic delight. Guests can try delectable, seasonal food items and local brews and may attend a progressive dinner event, including a “Marstini” shake-off event at the end of the festival. Some of the delicious meals served at the Orbit Café include a beef brisket slider smothered with chipotle barbecue sauce and fried onions, a hot turkey and cranberry brie melt, and a delicious pumpkin whoopie pie, to name a few. We will be on location speaking with the Chefs that create the taste of space. Join us live while we taste a universe of flavor throughout the episode.
As a child, Timothée Prangé dreamed of becoming a chef, but somewhere along the way, he took a detour into music as a trumpet player, and then into the vibrant world of modern cocktails. His Little Red Door is the hottest cocktail bar in Paris, where the menu's concept changes annually, earning the establishment abundant honors including longstanding inclusion in the World's 50 Best Bars. While in Antwerp for the World's 50 Best Restaurants* ceremony last week, Andrew had a chance to sit down with Timothée to discuss LIttle Red Door's unique approach to cocktails, including this year's menu, titled "Grounded," with original drinks focused on a select group of farmers and the vegetables, fruits, dairy, and legumes they grow, raise, and harvest. Please register for and join us for the FREE, virtual PlateTalks conversation among Andrew, fellow journalist Chandra Ram, and legendary American chefs Larry Forgione and Cindy Pawlcyn on Monday, October 18, 2021, at 2pm EST.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.* The World's 50 Best Restaurants is sponsored by our promotional partner S.Pellegrino.
West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Specials; Blue Moon Spirits Fridays!Starting off in the Bistro Cafe, former FBI Deputy Director Andrew McCabe won back his full pension as part of a settlement of the lawsuit arising from his vindictive political firing by Trump.Then, on the rest of the menu, nursing schools see a rise in applications, despite COVID burnout; the Texas abortion law is shutting down an avenue to the courts for teens; and, the wreck of a storied military ship that served in two World Wars, and at one point was captained by the first Black man to command a US government vessel, has been found.After the break, we move to the Chef's Table where the lawyer representing Myanmar's ousted leader Aung San Suu Kyi said authorities have imposed a gag order on him; and, seized guns have been melted down and turned into a children's playground in Peru.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“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"~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Show Notes & Links: https://www.dailykos.com/stories/2021/10/15/2058182/-West-Coast-Cookbook-Speakeasy-Daily-Special-Blue-Moon-Spirits-Friday
durée : 00:51:19 - Par Jupiter ! - par : Charline Vanhoenacker - Bonjour la France Inter ! Juliette Arnaud et Alex Vizorek vous retrouvent pour un nouvel épisode de Par Jupidémie !
There are few things as good as a mouthwatering caramel, especially when they are made with love by a dedicated candy maker, and that describes Rowena Montoya perfectly. Rowena is the Utah-based owner of JulieAnn Caramels, which can be found in all of our stores, and is one of our favorites (admittedly, we have quite a few). On the latest edition of Taste of Harmons, Rowena joins Brandon Young and Chef Lesli to discuss her story, trials, and ultimately her successes. You'll want to tune in to hear her inspiring story, and you'll be glad you did when you hear about the special promotion we are offering on JulieAnn Caramels. When you visit her site you really CAN join the caramel club. Rowena Montoya's caramel story began many years ago, with two very loving aunts who took her into their home and hearts, following the untimely death of her mother. Among the gifts they shared, was a very remarkable caramel recipe, which has evolved into something extraordinary. She started her business in 2012, naming it JulieAnn Caramels after her two aunts. Her days are packed full as she works to grow her business and the women she employs. You can learn all about (and special order) JulieAnn Caramels by visiting: https://julieanncaramels.com For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
Jutta W. (46) steht zwischen zwei Männern. Da wäre einmal der arbeitslose Frank, mit dem sie bereits seit sieben Jahren zusammen ist und eine Penthouse Wohnung teilt, auch wenn er wenig dazu beiträgt, sondern viel lieber an Jutta herumnörgelt, dass sie zu pummelig sei. Beruflich als Sekretärin unterwegs, tauscht sie, um ihrem lieben Frank zu gefallen, sogar den spießigen Anzug gegen heiße Highheels. Mann Nummer zwei ist ihr neuer Chef Michael Kuhnert. Der ältere Herr mit grau meliertem Haar gefällt ihr von Anfang an. Als sie geschäftlich nach New York fliegen und genügend Zeit bleibt, sich privat kennenzulernen, stimmt der Vibe zwischen den beiden und sie kommen sich näher. Nach romantischem Sightseeing und wunderbarem Tanzabend, landen Chef und Sekretärin –Überraschung- im Bett. Eine unvergessliche Nacht, die eine heimliche Affäre nach sich zieht und eine doppelgleisige Parallelwelt einläutet, die alles verändert....
On this episode of Special Sauce, Ed talks with Dorie Greenspan about her new book Baking with Dorie and her inauspicious start baking for a living. Plus, the Washington Post's Becky Krystal weighs in on softening butter. Dorie Greenspan | Site | Facebook | Twitter "How to soften butter quickly, and why it matters for your baking" by Becky Krystal
Our Special Guest Today is Chef Suzanne Tracht, Owner of JAR + Actor Anne Heche Zagat Says of Chef Suzanne: “Walk into Suzanne Tracht's modern chophouse restaurant today, and it's as good as it was when it opened in 2001. The wood-paneled walls, the chic mushroomlike light fixtures, the warm tones — this dining room is recognizable from any angle, especially when it's used as a set for movies like "La La Land." Even when full, there's a soft hum to the place that makes dinner here great for business meetings, dates, and family gatherings. The bar is a good option for drop-ins, especially for martinis and complimentary potato chips and horseradish dip. Chef Suzanne Tracht has built JAR into one of the most beloved and successful restaurants in Los Angeles. Drawing inspiration from classic American comfort cuisine, JAR is a pilgrimage for passionate eaters and wine lovers from across the country. It's my favorite kind of restaurant: A classic chophouse imagined as only the great Chef Suzanne Tracht could imagine. Jar's interior evokes the aura of a timeless supper club, JAR has become an indelible part of the city's culture, even starring as a memorable location in the Academy Award-winning classic La La Land during a pivotal dramatic moment. Utilizing the very best in local ingredients, Chef Tracht delights in taking classic chophouse dishes—deviled eggs, blue cheese wedge salad, and prime steaks The widespread praise for JAR over the years includes acclaim from the late Pulitzer Prize-winning Los Angeles Times and LA Weekly restaurant critic Jonathan Gold, who gave JAR a coveted spot on his “101 Best Restaurants in LA” list every year since its inception. “Tracht's gift lies in her ability to reproduce the old tastes within a modern context,” wrote Mr. Gold, “so that the sautéed pea tendrils with garlic make as much sense as the creamed spinach, the duck-fried rice as the mashed potatoes, and the char siu-style pork chop as the prime filet mignon.” Chef Suzanne Tracht Prepares a Menu of her Favorite Dishes for the Thanksgiving Holiday Jar, present Thanksgiving Dinner Take-Out ready for pick up on Wednesday, November 25, 2021, with easy instructions for heating and preparing for the holiday home table. The menu features dishes inspired by Suzanne's family traditions and American holiday flavors. All prepaid ordering, exclusively through TOCK, must be completed by 6:00 p.m. Saturday, November 20, 2021 with pick-up on Wednesday, October 25, 2020, only from 12:00 p.m. – 7:00 p.m. JAR is closed on Thanksgiving Day. www.thejar.com 323.655.6566 8225 Beverly Boulevard Los Angeles, CA 90048
tonight we talk about judging hot sauce, hot sauce expo and so much more plus Adam Poch from Big Brother drops by
Cannabis and CBD writer, Kaitlin Domangue, joins Jordan to discuss her favourite brands and cultivars in the business and how she has used cannabis to help deal with the affects of her autoimmune disease.
Dave and Nate look ahead to the ALCS and NLCS - featuring the winner of tonight's Dodgers - Giants game
Executive Chef David Fhima is a fascinating guest who will capture your heart with his passionate words and inspired cooking. He is Chef / Owner of Fhima's Minneapolis and has partnered with Levy Restaurants at the Target Center to oversee Food and Beverage Operations. He tells the story of his life and childhood influences. He shares with us the important lessons taught by his parents and how he grew up to be such an inspiring man. He talks about the source and history of the Iconic bread starter that he uses to operate his bakery. He shares his interpretation of sports nutrition and why he hates the words ‘healthy' and ‘nutritious.' He talks about the importance of a family table and shares his positive outlook on failure. He shares his vision and the exciting things he is doing at Target Center. Shandee asks him why the restaurant industry is currently beleaguered. And learn how we are incorrectly using olive oil.
Mike Tyson sat down with world-renown chef & rapper Action Bronson in the #Hotboxin studio. In this episode, the two spoke up about old-school boxing, the power of psychedelics, dealing with bullying, Mike's famous white tiger, the capability of the subconscious mind, exotic animals living in New York City apartments, and so much more. Manscaped: Get 20% off + free shipping by going to manscaped.com/hotboxin. Keep your balls trimmed, fresh and clean with MANSCAPED™ LMNT: Go to to DRINKLMNT.com/Hotboxin for a Free Sample Pack Subscribe to Hotboxin' with Mike Tyson - http://bit.ly/38GAYR5 Subscribe to Hotboxin' Clips Channel - http://shorturl.at/lvSTX https://twitter.com/hotboxinpodcast https://www.instagram.com/hotboxinpod... https://www.facebook.com/hotboxinpodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
Welcome back to the Happy Half Hour! We're excited to have chef William Bradley of Addison back on the show. In case you missed it, Addison was recently elevated from one Michelin star to two a few weeks ago, for the 2021 Michelin Guide California. We had William on the show in January, and he's back to talk about what this latest award means for the restaurant and for San Diego's dining scene. William shares how he and his staff moved away from serving traditional French cuisine to “California gastronomy” instead—dishes that include elements from the multitude of cultures found in the state, along with regional ingredients. A new bite on their tasting menu, the chicken liver churro, is an example of this. William says he believes that not cooking from someone else's playbook and simply striving to be different is why they were awarded a second star. He says getting the first star was “like climbing Mount Everest,” but he and his staff didn't want to become comfortable after receiving that recognition, so they continued to innovate. William shares how he found out the news, what's changed since, and what's in store for Addison's future. We also talked about the pressure (and responsibility) that comes with this kind of award, and discussed the fact that four restaurants in San Diego now have Michelin stars. Want a reservation at Addison? You can search for a booking on Resy or OpenTable. In Hot Plates, Avonte Hartsfield, owner of Rollin Roots, is rebuilding his vegan food truck after a fire thanks to an outpouring of community support. In South Park, the former site of Hamilton's Tavern will be turned into a new pub, Bock, by the owners of Bottlecraft. Matsu, a Japanese restaurant by chef William Eick, has found a permanent home in Oceanside and is now open. In Two People, $50, William has a new recommendation for us: the omakase sushi at Ken Sushi Workshop in Carmel Valley. Troy's pick this week is the sweet-tea-brined chicken at Flying Pig Pub in Oceanside. David got the fried chicken at Streetcar Merchants in North Park, and Marie picks the chow mein and crispy pork from the food court inside 99 Ranch Market on Balboa Avenue. Thank you for listening! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com. See you next week!
Formally the executive pastry chef for The Fig Tree Restaurant, Samantha opened Wentworth & Fenn, a unique bakery that creates wedding cakes, special event cakes, and custom seasonal pastries that are sold out of a 1961 Shasta Camper, named Selma, and bakery located at Camp North End. Samantha was named ‘Best Pastry Chef' in Charlotte, NC for 2017, she's traveled to New York to cook at the legendary James Beard House, and she was nominated for ‘Best Pastry Chef of the East Coast Region'-James Beard Award in 2016. You can find Allen at the bakery most days creating new, exciting pastries! Website: https://www.wentworthandfenn.com/ Instagram: https://www.instagram.com/wentworth_and_fenn/ Facebook: https://www.facebook.com/wentworthandfenn/ --- Support this podcast: https://anchor.fm/riseyear/support
«Meine Mutter hat mich jahrelang geschlagen, getreten und eingesperrt. Noch schlimmer aber war, wenn sie tagelang nicht mit mir geredet hat.» Was der 35-jährige D. in seiner Kindheit erlebt hat, teilt er mit vielen Kindern in der Schweiz. Jedes 20. Kind erlebt physische und jedes vierte Kind psychische Gewalt. Das ist nicht explizit verboten in der der Schweiz. Im diesem «DOK»-Film von Andrea Pfalzgraf erzählen vier Menschen zwischen 16 und 64, wie sie Gewalt in der Kindheit erlebt haben und was das mit ihnen gemacht hat. In der Schweiz wird seit vielen Jahren darüber diskutiert, ob es ein explizites gesetzliches Verbot von Gewalt in der Erziehung braucht. In den meisten europäischen Ländern ist gesetzlich festgehalten, dass die Anwendung von Gewalt verboten ist. In Deutschland beispielsweise seit dem Jahr 2000. Dort belegen Studien auch die Wirksamkeit des Verbotes. Gibt es viel Stress in einer Familie oder ist ein Elternteil isoliert und auf sich allein gestellt, kann der Alltag mit Kindern an die Nieren gehen. Da kann in der Verzweiflung schnell einmal die Hand ausrutschen oder man sagt etwas, was man gleich wieder bereuht. Wer als Kind geschlagen oder erniedrigt wurde, kann sich in der Regel daran erinnern. Weshalb aber geschlagen wurde, vergessen viele. «Was bleibt, ist ein Gefühl von Hass», erinnert sich der Liedermacher Linard Bardill. «Das grösste Missverständnis bei kleinen Kindern ist, wenn man meint, dass sie einen extra ärgern», sagt die Entwicklungspsychologin Heidi Simoni. Kleine Kinder können das noch gar nicht, sie müssen einfach viel ausprobieren. «Eine Ohrfeige hat noch niemandem geschadet» hört man nach wie vor, allerdings eher von der älteren Generation. Diese Aussage ist falsch. Unzählige Studien belegen die negativen Folgen von regelmässiger physischer aber auch psychischer Gewalt in der Kindererziehung. Und keine einzige Studie kam zum Schluss, dass Gewalt etwas Positives bewirkt. «Jeder Schlag verletzt die Seele», bestätigt auch Georg Staubli, Chef des Notfalls und der Kinderschutzgruppe im Kinderspital Zürich.
Chef, lawyer, and recent TikTok star, Joanne Lee Molinaro, also known as The Korean Vegan, joins us to discuss her debut cookbook, The Korean Vegan Cookbook. The book explores the emotional role food plays in our lives, and looks to Lee Molinaro's Korean family and upbringing, as well as incorporating the storytelling and photography she has become known for on social media. PECAN PAHT (피칸팥파이• Sweet Red Bean) PIE SERVES 8 TO 10 DIFFICULTY: Medium ALLERGENS: GFO One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat. We're not fans of overly sweet desserts, but my father absolutely loves pecans. The answer to creating a less cloyingly sweet filling was simple—paht! Not only is the red bean paste far less sugar-y than the typical custard-like filling of a traditional pecan pie, I knew my family would instantly appreciate the familiar flavor. I presented my little pie that Thanksgiving, and since then, I have been asked to make it every year. FOR THE PIE CRUST 1½ cups (210g) all-purpose flour (see Note) 1 tablespoon sugar 1 teaspoon salt ⅔ cup (152g) cold vegan butter, cut into ½-inch cubes 3 to 4 tablespoons ice water FOR THE PIE FILLING AND TOPPING ¾ cup (300g) brown rice syrup 6 tablespoons soy or oat milk 1 cup (320g) paht ¼ cup (50g) light brown sugar 4 tablespoons (57g) vegan butter, melted and cooled ½ teaspoon salt 1 teaspoon vanilla extract 2 cups (220g) chopped pecans 3½ tablespoons (35g) potato starch 1 cup (110g) pecan halves 1.Make the pie crust: In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form. 2.Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight. 3.Preheat the oven to 350°F. 4.Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, and potato starch. 5.Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.6.Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn't jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving. From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA'S KITCHEN by Joanne Lee Molinaro, to be published on 10/12/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro
Important Links and Mentions on the Show*: The Witching Hour Email https://www.facebook.com/witchinghourfoods/ (The Witching Hour Facebook) https://www.instagram.com/thewitchinghourfood/?hl=en (The Witching Hour Instagram) https://www.ozarkmountainbagelco.com/ (Oz Bagel on Wheels, Fayetteville Website) Oz Bagel on Wheels, Fayetteville Email https://www.instagram.com/ozarkbagelco/ (Oz Bagel on Wheels, Fayetteville Instagram) https://www.facebook.com/ozarkbagels/ (Oz Bagel on Wheels, Fayetteville Facebook) https://the-chefs-garage.square.site/?fbclid=IwAR1Rs4jNcSGfj4zB1_5Q6-ms0d7JmrzMWfItkB51iKH1uxAa128E2M-4jBI (The Chef's Garage, Pea Ridge Website) https://www.instagram.com/thechefsgarage479/ (The Chef's Garage, Pea Ridge Instagram) https://www.facebook.com/Thechefsgarage/ (The Chef's Garage, Pea Ridge Facebook) The Chef's Garage, Pea Ridge Email https://www.facebook.com/thenoodlemanbville/ (The Noodle Man, Bentonville Facebook) https://www.instagram.com/thenoodlemanbville/?fbclid=IwAR0zDZU-dpvTXyThVLpkXf161uQ2YvrR6WCBVuMFYFgJU6WZliQvqw5PSVU (The Noodle Man, Bentonville Instagram) The Noodle Man, Bentonville Email http://www.pinoylicious.com/ (Pinoylicious, Rogers Website) https://www.facebook.com/nwapinoylicious/ (Pinoylicious, Rogers Facebook) https://www.youtube.com/watch?v=xzjpPFtyoU8 (Pinoylicious, Rogers Youtube) Contact Information for Jerry Nalley Toms: https://www.instagram.com/jerranalleytoms/ (Jerry Nalley Toms Instagram) https://www.linkedin.com/in/jerranalley/ (Jerry Nalley Toms LinkedIn) This episode is sponsored by*: https://www.signature.bank/ (Signature Bank of Arkansas) - https://www.signature.bank/ (Signature Bank) was founded here in Northwest Arkansas in 2005. Their focus is personal and community banking. When you bank with a community bank, you're investing in local businesses, local entrepreneurs, local charities, and the causes close to home. Signature Bank has worked hard to earn its tagline, “Community Banking at its Best.” You may ask why bank at Signature? Because they focus on the customer instead of having a branch on every corner, this means you can have your questions answered by a real person, whether you're reaching out to the call center or your banker's cell phone. You can access any ATM in the country without fear of a fee. They will refund all of those fees at the end of every month. Finally, they are constantly improving their digital offerings to ensure you can access the best financial tools from your laptop, phone, or tablet 24 hours a day. Signature Bank of Arkansas is a full-service bank offering traditional checking and savings accounts, investment accounts, business and personal loans, and mortgages. Give the folks at Signature Bank a call (479-684-4700) or visit their websitehttps://www.signature.bank/ ( Signature.Bank) and let them know you heard about them on the I am Northwest Arkansas Podcast. https://www.signature.bank/ (Signature Bank of Arkansas) is a Member of the FDIC and an Equal Housing Lender. http://www.iamnorthwestarkansas.com/canva (Canva) - Are you looking for ways to build a Digital Marketing Strategy from scratch? Whether you need to design things for your family or personal brand or need a versatile design tool to help you with your social media presence. Canva can help. Need new Business Cards? Canva has you covered. Need to create and post Social Media images quickly? Canva has you covered. Need to create videos for Social Media and beyond? Canva has you covered. Need to create a sharp-looking resume? Canva has you covered. Need access to more than 3-Million Royalty-Free Images? Ok, you get the point! Canva covers just about anything you need from a design perspective, and it costs pennies a day to open a Canva Pro account. Try Canva for FREE today athttp://www.iamnorthwestarkansas.com/canva (...
Did you know that 3 out of 4 women in the U.S. have access to legal cannabis? Yet buying weed can still be intimidating. In case you don't have a friend you can bring with you to a dispensary, Monica Lo is the California based chef, photographer & creator of cannabis food blog Sousweed, shares her story to help you feel more comfortable. Hosted by Ellen Lee Scanlon Sign up for our newsletter at dothepot.com Follow us: IG: @dothepot FB: @dothepot Pinterest: @dothepot LinkedIn: How to Do the Pot Twitter: @dothepot --- Send in a voice message: https://anchor.fm/htdtp/message
In the aftermath of the pandemic and its devastating impact on the restaurant industry, Melissa Biggs Bradley sits down with top chef Marcus Samuelsson and discusses everything from his brand-new Bahamas restaurant to the foods of his Swedish childhood—and nothing's off the table: his Ethiopian roots, home cooking, DEI, how a restaurant is like a circus and how food can foster community—and belonging. Plus, his favorite destination and cuisine for eating and inspiration and much more!
Karo focuses on 3 things. FOOD, YOGA AND ACTIVISM. She is a vegan chef, Jivamukti Yoga teacher and activist. For years now she has been bringing these elements together, traveling the world to teach Jivamukti Yoga, talk about animal rights, teach cooking classes and compassionately spreads the word for animals worldwide. She dedicates herself to several causes and projects and a huge part of her activism is her podcast called GO FOR YOUR LIFE.She runs her own company called: IN THE PINK, with which she focuses on vegan cooking for workshops and retreats, food and life coaching and yoga teaching. She also runs the kitchen at a vegan lunchroom in Amsterdam called Lunchroom Bataat and is currently studying to become a vegan Ayurvedic health coach. Karo lives in Amsterdam with her sweet dog Sparky and her partner Miguel.In this episode Yoga is Vegan's Holly Skodis and Karo Tak discuss activism burnout, some of Karo's most meaningful activism moments, yoga, and veganizing Ayurveda. Links discussed in the intro:Yoga For All featured Yogi piece by Karo TakYIV podcast Episode 25- Karo Tak: Food, Yoga & ActivismThe Karo Special Edition Tank To be featured on the Yoga is Vegan IG and Websiteemail your story about why you went vegan and how it relates to your yoga practice. Please also include 2 nice images of you, preferably in a yoga pose or with an animal. Make sure to include your IG handle and your name and state or country you live in. Submissions entered before October 31st will be entered into a drawing. The randomly selected lucky winner will receive an available Yoga is Vegan tank top of their choosing. Connect with Karo:Website: karotak.comInstagram: @goforyourlife and @inthepinkPodcast: Go For Your Life
À la veille de la journée nationale des toxicomanies, nous parlons de l'alcoolisme avec un médecin généraliste, qui se retrouve en première ligne dans la prise en charge des patients alcoolo-dépendants. Troubles physiques, psychologiques, sexuels, sociaux… Violences, délires, mort : vu du cabinet d'un généraliste, l'abus d'alcool constitue un péril de premier plan. Faut-il arrêter de boire ou seulement diminuer sa consommation ? Comment aider un proche dépendant ? Que peut cacher cette addiction ? Dr Jean-Pierre Aubert, généraliste parisien, ancien professeur des universités de médecine générale. Auteur de l'ouvrage Histoires d'alcool : peut-on en parler à son médecin ?, aux éditions du Cerf Dr Christian Eyoum, psychiatre à l'hôpital Laquintinie de Douala au Cameroun. Chef de service de psychiatrie à l'hôpital Laquintinie de Douala au Cameroun. Membre de l'association Medicamer. En fin d'émission, nous parlons du congrès scientifique qui se déroule à Douala au Cameroun du 14 au 16 octobre « Conférence Interdisciplinaire et Transversale de la Santé » (CITSA 2021). Avec Dr Jean Louis Nguewa, endocrinologue, président du comité d'organisation de la CITSA 2021 et vice-président de la Commission médicale de MedCamer.
ASSISTA A SÉRIE O PROCESSO: https://www.youtube.com/watch?v=JToNW... Seja membro deste canal e ganhe benefícios: https://www.youtube.com/channel/UC-a7... Segue a gente nas outras redes tb @podihhcast Tem canal de CORTES! - https://www.youtube.com/channel/UCZc2... LEMOS OS SUPERCHATS DURANTE OS PROGRAMAS AO VIVO! Me ajuda a te ajudar. Faça uma doação e tenha sua pergunta ou comentário lido no ar. Regras SuperChat 10,00 - POR DÓ 20,00 PRA CIMA - LEMOS SUA MENSAGEM 150,00 MERCHAND DA SUA MARCA OU REDE SOCIAL EXCLUSIVO, COM PARTICIPAÇÃO DO CONVIDADO QUE NÃO GANHA NADA COM ISSO! 300,00 - QUER SE EXIBIR -- GARANTA A SUA HQ DO ANJO ASSASSINO: www.dihhlopes.com.br . . . Podihhcast Dihh Lopes Murilo Moraes Luciano Guima
Professor Erwin Chemerinsky is the Dean of Berkeley Law at the University of California. Prior to joining Berkeley Law as the Jesse H. Choper Distinguished Professor of Law, Dean Chemerinsky was the founding Dean and Distinguished Professor of Law, and Raymond Pryke Professor of First Amendment Law, at the University of California, Irvine School of Law. Before that, he was the Alston and Bird Professor of Law and Political Science at Duke University. He is the author of 14 books including his new book "Presumed Guilty: How the Supreme Court Empowered the Police and Subverted Civil Rights." During this podcast, Dean Chemerinsky examines the new term Supreme Court term that began this month with three new conservative justices appointed during the Trump Administration and considers whether landmark rulings such as Roe V Wade will be overturned. He also discusses police powers, police brutality, and the George Floyd murder in the context of the Supreme Court rulings.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Pastry chef Natasha Pickowicz is passionate about vanilla – where it comes from, how it's made and its versatility. She was nominated for three James Beard awards as the former executive pastry chef at New York City's Flora Bar and Café Altro Paradiso and now runs her own pop-up called Never Ending Taste. She opens up about the impact her Chinese heritage has on her baking and the opportunities that arose out of the pandemic. Beth Nielsen of Nielsen-Massey Vanillas shares the company's decade-long history, where they source their vanilla from, and how their production process plays a role in their top quality products. Follow @natashapickowicz @NielsenMassey @ingredientinsidershttps://nielsenmassey.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/
Child Tax Credit Series Bonus ContentCongresswoman Rosa DeLauro (D-Connecticut) has long been a champion in fighting child poverty. As part of our series on the Child Tax Credit, we spoke with DeLauro about the difference the Credit is making in the lives of families.Now Chair of the House Appropriations Committee, DeLauro has been a proponent of the Child Tax Credit since 2003. “[The Child Tax Credit] is the most transformative piece of social legislation that we have seen in decades in this country.” She is currently very focused on Congressional negotiations around making the new expansion permanent. “When you don't capture these moments, you lose them for the next 20 or 30 years.”In this full interview with DeLauro, we hear her staunch commitment to helping children and families. “We have a moral obligation and moral responsibility to do that, and it's a place where government can make a difference,” she concludes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
© 2020-2021 Ivy Podcast Discovery LLC
