Podcasts about chefs

Rip sits down with Dr. Elizabeth George and Chef Nick Iula, co-authors of Healthy Eating Adventure, to explore how whole food, plant-based eating can transform health and lives.Dr. George helped launch the Healthy Eating Adventure program more than 15 years ago, helping hundreds of participants reverse chronic disease through nutrition. Chef Nick Iula joined the program after decades in professional kitchens and, after he changed his own diet, he experienced a dramatic health transformation — losing weight and eliminating multiple chronic conditions.Together, they combine medical science and culinary expertise to show how plant-based eating can be both lifesaving and delicious.In this episode you'll learn:Why doctors receive little nutrition educationWhat chefs are taught that harms healthHow whole food plant-based eating reverses diseaseHow taste buds adapt to real foodThe science behind food as medicineHow Chef Nick lost weight and eliminated chronic illnessPractical strategies for cooking without oil, salt, and sugarHow to make plant-based food deeply satisfyingThis conversation proves that real food is the most powerful tool we have to live longer and stronger.Episode WebpageWatch the Episode on YouTubeLearn More About our 2026 Live PLANTSTRONG Events: https://plantstrong.com/pages/events Apply for a Scholarship to our April 2026 Retreat in Black Mountain, NC: https://forms.gle/wt4rPyKMEDht6HKG7 Let Us Help Your PLANTSTRONG JourneyLearn More About Our Corporate Wellness Program: https://liveplantstrong.com/corporate-wellness/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Follow PLANTSTRONG and Rip Esselstynhttps://plantstrong.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

Top Chef Season 23 Ep 6 Recap Curt Clark and Chef Jim Smith recap episode 6 of Top Chef, Season 23! From high-pressure challenges to standout dishes (and a few missteps), Curt and Chef Jim dive into what worked, what didn't, and which chefs are starting to separate themselves from the pack. With Chef Jim's professional insight and Curt's fan perspective, this recap serves up a perfect blend of expert analysis, bold opinions, and a few laughs along the way. Who impressed the judges? Who missed the mark? And which competitors are emerging as serious contenders? Grab a seat at the table or pack your knives and go! Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Time to Get Up with the Chef cooking up a master feast - as Golden State plays on from the play-in in sensational style! (0:00) Then - Rodgers TYing the knot with McCarthy? Will the ole gunslinger return to the Steel City, or should Pittsburgh turn to the draft for a new QB? (14:10) Meanwhile - t minus a week and counting on the Cowboys to crack the code - we'll tell you how Jerry can wheel and deal Dallas to the playoffs with one simple move! (23:20) Plus - three legends, a league in flux -we'll tell you which one desperately needs his team to win this draft right here and right now! (35:50) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Warriors come out on top in a thrilling 126-121 comeback win after a back-and-forth battle in Los Angeles against the Clippers to keep Golden State's season alive. "Dubs Talk" co-hosts Bonta Hill and Monte Poole break down Steph Curry's epic performance in the Warriors' big win down in LA. Then the duo looks at how the Dubs can take down the Phoenix Suns and get into a playoff series with the Oklahoma City Thunder   (02:30) - Warriors pull off miraculous fourth quarter comeback in win over Clippers (05:00) - Steph Curry showed why the Warriors didn't want to shut down the Chef (12:30) - Steph Curry always finds a way to adjust (18:00) - Draymond Green locked up Kawhi Leonard in the 4th quarter (20:30) - Was it execution or experience that won the Warriors the game? (28:00) - The Warriors don't win this game without Gui Santos and Brandin Podziemski (38:00) - What do the Warriors have to do to slow down Devin Booker and the Phoenix Suns?   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's episode is a special live recording from Jubilee 2025 in New York City, featuring Asma Khan, chef, restaurateur, author, and one of the most powerful voices in food today. Asma is the chef-owner of London's Darjeeling Express, the author of “Monsoon: Delicious Indian Recipes for Every Day and Season,” “Chef's Table” star, and a fierce advocate for women everywhere. Asma joins host Kerry Diamond on stage for a deeply moving conversation about resilience, purpose, and the power of community. Asma is introduced by author Yasmin Khan.  Thank you to on/Sight and “In The Kusina” by Woldy Reyes for supporting our show. Questions? Email hello@on-sight.co. Cherry Bombe on SubstackOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Asma: Instagram, Darjeeling Express, "Monsoon" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

If you love "Schitt's Creek," Colleen thinks you'll love "Big Mistakes," Holly believes the "Euphoria" Season 3 opener should be avoided at all costs, Jason wants you to get into "Next Level Chef," and we're sad that "Born to Bowl" is over, but hope a Season 2 will happenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

SCREEN QUEENS: "Big Mistakes," "Euphoria," "Next Level Chef," and "Born to Bowl!" Arsenio Hall's fascinating new memoir, and Bebe the submarine-driving parakeet See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gabor Steingart präsentiert das Morning Briefing.

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] This is a good one! Scott Conant and Andrew go back a long way, and boy, does it show in this friendly and expansive conversation that covers everything from Scott's newish line of pasta sauces Martone Street, to his restaurants, to his longtime role as a key cast member on TV's Chopped. They also touch on the evolution of celebrity chef culture, how restaurants change over time, and a few of the industry characters they've both enjoyed knowing over the years. We're going a little long on this episode ... stick around for all of it, and hope you have as much fun as Andrew and Scott did! Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Une île sauvage, interdite, chargée de légendes… et un écrivain qui, sans jamais y poser le pied, va en faire le décor du plus grand roman d'aventure du XIXe siècle. De Montecristo à Edmond Dantès, découvrez comment un simple rocher est devenu un mythe mondial.En 1842, l'écrivain Alexandre Dumas découvre l'île de Montecristo, un endroit mystérieux et légendaire qui deviendra le théâtre d'un de ses chefs-d'œuvre les plus célèbres : le Comte de Monte-Cristo.Franck Ferrand nous emmène sur les traces de Dumas, alors que ce dernier voyage en Italie avec le prince Napoléon. Fasciné par les récits de pirates et de trésors enfouis qui entourent cette île isolée et abrupte, l'auteur ne la visitera jamais, mais elle s'imposera dans son imagination comme le décor idéal pour tisser une intrigue romanesque épique.À travers la légende de San Mamiliano, moine ayant combattu un dragon, et les exploits du corsaire Dragut, Franck Ferrand dévoile les différentes couches historiques qui ont forgé la mystique de Montecristo. Cet héritage nourrit la créativité de Dumas, qui y puise l'inspiration pour son personnage d'Edmond Dantès, injustement emprisonné puis métamorphosé en Comte de Monte-Cristo, avide de vengeance.Avec son style enlevé et imagé, Franck Ferrand nous fait revivre les moments clés de la genèse de ce roman culte, de la contemplation fascinée de Dumas sur le navire à la découverte du légendaire trésor par Dantès.

Une île sauvage, interdite, chargée de légendes… et un écrivain qui, sans jamais y poser le pied, va en faire le décor du plus grand roman d'aventure du XIXe siècle. De Montecristo à Edmond Dantès, découvrez comment un simple rocher est devenu un mythe mondial.En 1842, l'écrivain Alexandre Dumas découvre l'île de Montecristo, un endroit mystérieux et légendaire qui deviendra le théâtre d'un de ses chefs-d'œuvre les plus célèbres : le Comte de Monte-Cristo.Franck Ferrand nous emmène sur les traces de Dumas, alors que ce dernier voyage en Italie avec le prince Napoléon. Fasciné par les récits de pirates et de trésors enfouis qui entourent cette île isolée et abrupte, l'auteur ne la visitera jamais, mais elle s'imposera dans son imagination comme le décor idéal pour tisser une intrigue romanesque épique.À travers la légende de San Mamiliano, moine ayant combattu un dragon, et les exploits du corsaire Dragut, Franck Ferrand dévoile les différentes couches historiques qui ont forgé la mystique de Montecristo. Cet héritage nourrit la créativité de Dumas, qui y puise l'inspiration pour son personnage d'Edmond Dantès, injustement emprisonné puis métamorphosé en Comte de Monte-Cristo, avide de vengeance.Avec son style enlevé et imagé, Franck Ferrand nous fait revivre les moments clés de la genèse de ce roman culte, de la contemplation fascinée de Dumas sur le navire à la découverte du légendaire trésor par Dantès.

Jay Horwitz sits down with Mets Executive Chef Jason to go behind the scenes of the Citi Field food program — from how new menu items are created to what makes Mets food the best in sports. Chef Jason breaks down the full process, from brainstorming ideas a year in advance to working with local vendors and building out a menu that feeds 40,000 fans every night. They dive into the newest food items at Citi Field, including the cookie and cream egg roll, bulgogi spring rolls, French dip sandwich, cheesecake desserts, and more. Plus, the story behind Mookie Wilson's food stand, the Taste of Queens initiative, and how local restaurants get featured in the ballpark. You'll also hear how fan feedback shapes the menu, how Citi Field continues to evolve its food offerings, and what it takes to maintain a championship-level food program year after year. Learn more about your ad choices. Visit megaphone.fm/adchoices

"Rauf zum Chef - die 1.000 Euro steuerfreie Entlastungsprämie einsacken." Von Henning Bornemann.

Energiepreise treiben Inflationsängste und verteuern Festhypotheken. Viele setzen daher auf günstigere SARON-Hypotheken. Diese sind jedoch kurzfristigen Zinsschwankungen ausgesetzt und bergen das Risiko plötzlich mehr bezahlen zu müssen, so Fredy Hasenmaile, Chefökonom Raiffeisen. SMI +0.9%

Quel Che Serve, consigli e soluzioni per tutte le occasioni. Di e con Bettina Carniato

Ohaueha. Trump, de Kaiser, ääh, de Präsident vun de USA hett sick nu ook noch mit'n Papst in de Flicken. Dorbi kümmt Papst Leo de Veerteihnste je sülms ut de USA. Ut Chicago kümmt he, dor wo ook Al Capone herkeem. Na jo, dor hett dat eene wohrschienli erstmol ni so veels mit dat annere to dohn. Overs een Gemeensomkeit gifft dat denn doch: Capone weer wiss keen Bangbüx un Leo is dat jüst so weni. He hett keen Angst vör de US-Regeerung, hett he seggt. Un he hett dat seggt, weil Trump sien geistlichen Landsmann dat Muul verbeeden wull. De Papst schall Trump ni kritiseern, weil so un so keeneen Trump kritiseern schall. Wat dat angeiht is Donald recht empfindli. Tscha, de Opgoov vun so'n Papst is dat je overs nu mol, dat to predigen, wat Jesus vör 2000 Johr al predigt hett. Un dat deiht he je ook. Wenn dat Larm un Gewalt un Unrecht in de Welt gifft, denn seggt he dor wat to un röppt to'n Freeden op. Un Leo hett al wat to Trump sien Migrantenpolitik seggt, to de Entföhrung vun den Präsident ut Venezuela un nu hett he seggt, dat Sluss ween mutt mit dat Ümbringen vun Unschullige Lüüd in un üm Iran. Dat weer to veel. Dor hett Trump sien Gesichsfarv vun onrangsch no düüsterraud wesselt. De Mann kunn ni mehr an sick holn un hett ruthaut, wat he vun Leo hölt. Nömli genau gor nix. De weer je ohne Trump so un so keen Papst worrn. So, un üm de Sook mit den leeven Gott ook glieks nochmol trech to rücken hett Donald sien KI ansmeeten un 'n Bild in't Internet stellt, dat em as Jesus oder Gott persönli wiest. Mit Soldoten as Engels, dorblang Odlers un Kampffleegers un ünnen allerhand Lüüd de em anhimmelt. Dor hett Trump sülms markt, dat he 'n beten wiet rutschwummen is. He hett dat Blid weller löscht, overs dor harr dat al de Runn mokt. Un he hett seggt, dat he dacht harr, wat dat Bild em as Arzt wiest, weil em dor je ook 'n Krankenswester anhimmelt hett. Hmm. Ick hol dat echt ni för 'n goode Idee, een to'n Chef vun't US-Militär to moken, de ni mol Jesus un 'n Dokter ut'neenholn kann… In düssen Sinn

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Sunny's Steakhouse | IG | Will Thompson | Chef Aaron BrooksNinja CREAMi | Chris Young videoChef on the Spectrum program | Chef Franklin Becker | Chitarra Pastaria | Chef Ken OringerChef Eric Ripert's Mindful Cooking book | IG***Salty Chocolate + Tahini Granola3 cups old-fashioned oats½ - 1 cup chopped nuts of choice (I use pistachios and/or almonds)1 - 1 ¼ teaspoons kosher salt⅓ cup honey3 tablespoons maple syrup3 tablespoons tahini (stirred until smooth)2 tablespoons of neutral oil (olive, coconut, avocado, etc.)1 teaspoon vanilla½ teaspoon cinnamon or cardamom (I do ¼ teaspoon each)To finish:⅓ - ½ cup mini chocolate chips or chopped dark chocolateFlaky saltLight dusting of lemon zestSprinkling of sprinklesPreheat oven to 325°F. Line a baking sheet with parchment.1. In a big bowl, combine the oats, nuts, and salt and stir to combine.2. To a small sauce pot, add the honey, maple syrup, tahini, and oil and warm over low heat while stirring for about 1-2 minutes. Once it is loose and glossy, remove from heat and whisk in the vanilla, cinnamon and cardamom.3. Pour the wet mixture over the bowl of dry and mix with a rubber spatula until fully coated.4. Transfer the mixture to the parchment lined sheet tray, gently press into an even layer, about ½ - 1 inch thick, and place in the oven. 5. Bake for about 25-40 minutes, rotating halfway, until it's light golden brown and toasted. Do not stir. (I know this is a wide range of time. We enjoy it a little chewy so I err on the side of 25-30 minutes rather than the longer time.)6. Remove from the oven, and evenly scatter the chocolate, salt, lemon zest and sprinkles over the top. Let cool on pan - it will firm up as it cools. Once it cools, you can break it up into pieces and store in a resealable bag or covered tupperware container. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Episode ini bakal ngobrolin gimana cara Chef Devina bangun trust dan personal branding di channel YouTube-nya sampai ngebawa dia dipercaya jadi Brand Ambassador dari 5 brand. Kita juga ngulik sumber penghasilan Kreator YouTube dari AdSense, YouTube Shopping Affiliate, sampai fitur-fitur breakthrough lainnya. Timestamp00:00 Opening02:11 Dari 0 Sampai 4.17M Subscribers07:10 Rahasia Resep Devina ...15:23 YouTube Creator Penghasilan Terbesar Dari Mana? AdSense? 20:35 Credibility = Kunci Jadi BA Brand Besar32:14 Proses Di Balik Kolaborasi Mie Sedaap 36:57 Menanggapi Komen Negatif ala Chef Devina

Fired Up for Spring – getting your grill dialed in for the season // Doug Farr, Executive Director of the Seattle Farmers Market Association with news from the South Lake Union Farmers Market // Ordinary to Extraordinary – Pacific Halibut // Tan Vinh, food and drink writer at The Seattle Times // Behind the Scenes at TD & Co. – Q & A // Spanish cuisine with Chef Oscar Amador and Joe Mikulich of La Loba // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!

durée : 00:03:05 - Un vrai programme d'education culinaire dans les collèges avec La Tablée des Chefs Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Der Leiter der Münchner Sicherheitskonferenz blickt zurück auf Gespräche mit Gorbatschow – und auf das Verhältnis zwischen der EU und den USA unter Trump.

Hometown Radio 04/10/26 6p: Brian Collins Chef and former owner of Ember Restaurant talks about his culinary journey

Chris and Andy talk about rumored casting news swirling around the ‘Superman' sequel (2:22) and ‘The Punisher: One Last Kill' trailer (7:04). Then they check in with ‘The Boys' Season 5 (15:34) and ‘Your Friends and Neighbors' Season 2 (20:46) before discussing ‘The Pitt' Season 2, Episode 14 (32:54). Later, they react to ‘Top Chef' Season 23, Episode 5 (56:28). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef, YouTuber, and cookbook author J. Kenji López-Alt joins Dan on stage at Swedish American Hall in San Francisco to celebrate the release of Kenji's new book, The Wok: Recipes and Techniques. It wouldn't be a Kenji interview without some science, so we delve into what's happening, thermodynamically, when you cook with a wok. But we also go deep on how Kenji became the internet cooking science guru that he is today – and how his feelings about that role have changed in recent years. If you've ever googled a recipe plus the word "Kenji," you won't want to miss this conversation. This episode originally aired on March 14, 2022, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, Jared O'Connell, and Ameeta Ganatra. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, and India Rice. This update was produced by Gianna Palmer. Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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In this episode, farmer Will Conway of Stone Acres Farm talks about the kind of quality chefs want when purchasing salad greens and the price they will pay for it.  Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

#1 New York Times bestselling author Kelly Yang spoke with us about burning out at Harvard Law, navigating Hollywood's power dynamics, and her adult fiction debut THE TAKE. ​​Kelly Yang is the award-winning and bestselling author of over 15 books for children, teens and adults, including the lauded Front Desk series (Front Desk, Three Keys, Room to Dream, Key Player, Top Story, and Chef's Secret), New From Here, Finally Seen, Finally Heard, young adult novels  Parachutes and Private Label, as well as the picture books Yes We Will: Asian Americans Who Shaped This Country and Little Bird Laila. Based on Kelly's childhood experience living and working in a motel as a first-generation immigrant child from China, her debut novel, Front Desk, was named "one of the best books of the 21st century" by Kirkus Reviews. Her adult debut novel, The Take (April 14, 2026), “blends social commentary with psychological suspense, set in contemporary Hollywood, that dives into biohacking, youth-obsessed culture, and the dangerous bargains women make to stay relevant at work.” Marie Claire called it, “One part The Substance, another part The Devil Wears Prada, The Take is a juicy, twisty take on aging, success, and race. Told in a sharp and hilarious voice, The Take is sure to be one of the hottest books of spring.” New York Times bestselling author Grace D. Li called the book, “Breathlessly plotted and fearlessly told, The Take is a timely, incisive examination of ambition, aging, and who gets to tell whose stories in Hollywood.” Kelly has written screenplays and television pilots for Netflix, CBS Studios, and the CW. She and Kate DiCamillo also co-host the StoryKind podcast. [Discover The Writer Files Extra: Get 'The Writer Files' Podcast Delivered Straight to Your Inbox at writerfiles.fm] [If you're a fan of The Writer Files, please click FOLLOW to automatically see new interviews. And drop us a rating or a review wherever you listen] In this file Kelly Yang, Milena and I discussed: Why she wasn't a great law student Teaching creative writing in Hong Kong How her desire to get her kid to read led to a hit series Her weird experiences navigating Hollywood as a baby writer On horrible first drafts and a love of revision The Shy Girl AI controversy And a lot more!  Show Notes: kellyyang.com  The Take by Kelly Yang – April 14, 2026 (Amazon) Listen to Storykind Podcast Kelly Yang on Instagram⁠⁠ Milena Gonzalez | Writer | Reader | Book Reviewer diary_of_a_book_babe on Instagram Kelton Reid Instagram Kelton Reid on Twitter Learn more about your ad choices. Visit megaphone.fm/adchoices

Most people see the finished plate.  Very few understand everything that had to go right before it got there. Episode 192 pulls that curtain back. John Marino, President of RAK Porcelain USA, joins the show for a conversation rooted in experience — from operations and manufacturing to leading a growing organization built on long-term thinking and real partnerships. This isn't theory. It's pressure-tested. From solving problems at the ground level to reshaping how a company scales, John breaks down what it actually takes to build something that lasts in an industry that often prioritizes short-term wins. Alongside him is Chef Thomas Mandzik — bringing the operator's perspective from inside a system where consistency, standards, and execution are non-negotiable. He understands the weight of decisions. The cost of mistakes. And the difference between a partner and a vendor. Together, the conversation moves beyond product and into alignment — where chefs, brands, and leadership either connect… or miss entirely. Because when it works, it changes everything. In the Studio Chef Thomas delivered two dishes that reflect both precision and restraint — built with intention and executed at a high level. Fish Mosaic - An intricate composition of king oro salmon, bigeye tuna loin, and squid ink–brushed sea bream, wrapped in nori and set in a green apple yuzu vinaigrette with smoked olive oil. Clean, technical, and layered — a dish that demands control. Strawberry Pavlova - Strawberry panna cotta, strawberry balsamic gel, and basil gelato. Bright, balanced, and composed — where acidity, sweetness, and texture all hold their place. This is a look behind the scenes — not just at the food, but at the thinking, the systems, and the relationships that make it all possible.  

De MasterChef a criador de conteúdo, cozinheiro constrói carreira sólida ao unir gastronomia, cultura e negócios, refletindo sobre os desafios, riscos e transformações do mercado digital

The 31‑year‑old chef says his heart is operating at only 15–20% capacity, prompting an outpouring of community support as friends raise money to cover medical costs and lost income while he recovers. the My Guy Market crew is hosting a Lao BBQ pop-up “in honor, love and support for our CAPTAIN chef EDDIE.” The meals feature Eddie’s take on Laotian cuisine including Lao sausage, sticky rice and jeow som (dipping sauce). Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Cette semaine on parle de Paul Saint-Pierre Plamondon qui va à Rebel News, une madame à Trois-Rivières, Hacker Nord Coréen, une contravention de fils de riche & plus encore!

Chef Donny joins the show this week to talk about childhood stories, zookeepers, cars, slime, and more on this weeks episode! Ads: DraftKings - GAMBLING PROBLEM? CALL 1-800-GAMBLER (MI/NJ/PA/WV) OR VISIT WWW.1800GAMBLER.NET (WV). HELP IS AVAILABLE FOR PROBLEM GAMBLING, CALL (888) 789-7777 OR VISIT CCPG.ORG (CT). 21+. Physically present in CT/MI/NJ/PA/WV only. Void in ONT. Eligibility restrictions apply. 1 per new customer. Opt-in req. Min. $5 in wagers req. Max. 1,500 Flex Spins issued for choice of Select Games. Spins issued as 50 Spins/day upon login for 30 days. Spins are non-withdrawable and expire 24 hours after choosing Select Game. $0.20 per Spin. Game availability may vary. Terms: casino.draftkings.com/promos. Ends 4/30/26 at 11:59 PM ET. Sponsored by DK. Education Hub: dkng.co/HowToPlay. Kraken - Kraken's giving you $25 in Bitcoin, new users go to https://kraken.com/barstool, use code BARSTOOL25 when you sign up ,deposit and trade $100 boom -- $25 in BTC. Done. Disclaimer: Securities and brokerage services offered by Kraken Securities LLC, member FINRA/SIPC. Digital asset services offered by Payward Interactive Inc., (NMLS ID:1843762) a FINCEN registered money services business, not a member of FINRA/SIPC and not FDIC insured Factor - Head to https://Factormeals.com/kb50off and use code kb50off to get 50% off and free daily greens per box, with new subscription only, while supplies last until 09/27/2026. (See website for more details) Rocket Money - Join at https://RocketMoney.com/untold Jackpocket - GAMBLING PROBLEM? CALL 1-800-GAMBLER, Call 877-8-HOPENY/text HOPENY (467369) (NY). 18+ (19+ in NE, 21+ in AZ). Physically present where Jackpocket operates. Jackpocket is a lottery courier and not affiliated with any State Lottery. Eligibility restrictions apply. Void where prohibited. 1 per new customer. Min. $5 deposit. Max. $10 issued in non-withdrawable Lottery Credits that expire in 7 days (168 hours). Ends 5/3/26 at 11:59 PM ET. Terms: https://jkpt.co/DEPOSIT5. Scratch off tickets subject to availability. Sponsored by Jackpocket. *Based on 2025 iOS download data collected by Sensor Tower. https://linktr.ee/anuspodcastYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/anuspodcast

This is a preview of a full subscriber episode from 2006.Why This Episode MattersTom Colicchio was already one of the most respected chefs in America, but this conversation catches him at a fascinating moment: building restaurants, debuting Top Chef, and defining what modern American dining could be.The episode gets at a bigger question than television: what makes a real chef leader, and why talent without professionalism is not enough in a kitchen.Tom explains the thinking behind Craft's ingredient-first approach, which still feels relevant now that simple, product-driven cooking has become restaurant gospel.The conversation also draws a sharp contrast between hospitality that feels like home and culinary experimentation for its own sake, with Gramercy Tavern standing as the model of warmth, rigor, and ease.Long before restaurant culture calcified into brand language and chef celebrity machinery, this episode shows what thoughtful restaurant leadership sounded like in real time.The BanterMark Pascal and Francis Schott open with one of their classic wide-ranging tangents: better pork, bad agribusiness, accidental TGI Fridays horror, and a spirited defense of foie gras that could only come from two restaurateurs with strong opinions and no interest in sanding them down.The ConversationTom Colicchio joins the show on the day Craftsteak is opening in New York, and the discussion moves easily between Top Chef, restaurant culture, and the philosophy behind his restaurants. He talks about why Top Chef worked when other reality-food television did not, what makes someone worth following in a kitchen, and how mentoring differs from judging.He also explains the original idea behind Craft: ingredient-focused cooking served in a way that encourages diners to build their own experience at the table. From there, the conversation turns to home cooking, hospitality, experimental cuisine, and why Gramercy Tavern succeeds by doing everything well and making it feel like home.Timestamps00:00 – Better pork, “enhanced” meat, and why flavor got bred out04:15 – TGI Fridays finger-in-the-burger story and the foie gras ban08:15 – Tom Colicchio joins the show; Why & how Top Chef worked and what made it different from other reality food TV16:00 – What chef leadership should look like19:45 – The philosophy behind Craft and ingredient-first cooking23:30 – Tom and Mark had a common employer28:00 – Why Gramercy Tavern feels like home and what great hospitality really isBioTom Colicchio is the chef, restaurateur, and co-founder of Craft and Craftsteak, and a founding force behind Gramercy Tavern. He is also the recipient of multiple James Beard Awards and is the head judge on Bravo's Top Chef.InfoTom Colicchio https://www.tomcolicchio.com/Gramercy Tavern, Craft, CraftsteakTop ChefOur PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

It's a meal so beloved that it counts as two meals. We're talking about brunch.And for decades, no list of Tampa Bay's best brunch spots was complete without Oystercatchers. Opened in 1986, the waterfront restaurant sits on the property of Grand Hyatt Tampa Bay, overlooking Tampa Bay. During the covid-19 pandemic, Oystercatchers' legendary Sunday brunch buffet went away and stayed away. Until now. On Feb. 1, 2026, the restaurant celebrated the return of its brunch. At the helm was Chef de Cuisine Shelby Farrell. Farrell grew up on Florida's Gulf Coast, influenced by her family's roots in Biloxi, Mississippi, and Naples, Italy. She brings these influences to the Oystercatchers menu, not just for brunch but throughout every meal.Before Oystercatchers, Farrell served as Chef de Cuisine at Four Flamingos in Orlando, collaborating with celebrity chef Richard Blais. She has appeared on the TV series Moveable Feast and Guy's Grocery Games.Chef Farrell stopped by our studio to discuss what makes a good brunch, regardless of whether it's in a restaurant or at home. In this conversation, she also shares how her love of gardening and photography influence her work in the kitchen. And she shares her secret to putting together a delicious meal at a moment's notice.

À Djibouti, le président sortant Omar Guelleh est en lice pour un 6e mandat, après la suppression par le parlement de la limite d'âge pour se présenter. Le pays organise le 10 avril la présidentielle. Face à lui, un seul concurrent : Mohamad Farah Samatar. Ce petit pays de la Corne de l'Afrique, dans une région instable, a fait de sa position stratégique un atout économique et diplomatique. Il est aussi un carrefour militaire. L'enjeu pour le pays est aujourd'hui de maintenir un équilibre délicat entre intérêts nationaux, régionaux et internationaux concurrents, souligne Sonia Le Gouriellec, maîtresse de conférences à l'Université catholique de Lille, spécialiste de la Corne de l'Afrique. RFI : Sonia Le Gouriellec, Ismaïl Omar Guelleh est au pouvoir depuis 1999, quel bilan faites-vous de ses 27 ans à la tête de l'État ? Sonia Le Gouriellec : Un bilan qu'à la fois Ismaïl Omar Guelleh et son gouvernement vont afficher, qui est une forte stabilité, c'est ce qui est vendu à l'extérieur. Mais cette stabilité implique aussi une forte surveillance sur le territoire national. Vous avez un modèle économique également qui est peu inclusif : Il n'y a pas d'industrie et c'est toute une élite qui va bénéficier de la rente qui arrive sur le territoire, mais il y a très peu d'intégration des marges sociales, une opposition quasi absente, qui pour une partie boycotte le scrutin et une grande partie surtout qui est en exil. En face de lui, pour cette élection, il y a Mohamed Farah Samatar, un ancien du parti au pouvoir. Comment est-ce que vous percevez cette candidature ? Un peu surprenante. D'une part parce que c'est une candidature d'un personnage qui n'est pas si connu que ça. Il est à la tête du Centre démocrate unifié, donc la CDU. Ce parti est quand même un parti d'opposition plutôt marginal et à la marge du système politique djiboutien. Donc, on a un peu l'impression que c'est une opposition pour la forme, pour que le président ne se présente pas seul, mais ça n'en fait pas pour autant un scrutin ouvert. Djibouti occupe une position géographique stratégique et contrôle avec le Yémen le détroit de Bab-el-Mandeb, qui donne accès à la mer Rouge, un point de transit important pour le commerce mondial. Est-ce que c'est sa principale ressource ? C'est sa principale ressource, effectivement. Le pays n'a pas beaucoup de ressources sur son sol. Par contre, c'est un cordon ombilical entre l'Éthiopie de 126 millions d'habitants et ce détroit stratégique : l'Éthiopie peut recevoir ses ressources par Djibouti et ce cordon ombilical. C'est tellement stratégique que Djibouti est entrée au cœur des routes de la soie maritime de la Chine. Et Djibouti accueille la première base militaire chinoise sur le continent depuis 2017. Donc effectivement, être sur ce détroit offre une place stratégique pour ce pays et ça permet à de nombreuses bases militaires également de venir s'installer pour pouvoir à la fois être en recul des pays du Golfe, ou à une époque être en recul de l'Afghanistan, du Pakistan d'où pouvaient fuir des terroristes, ce qui en avait fait pour les États-Unis une base importante et stratégique. Donc, Djibouti a su monnayer cet emplacement stratégique. Alors, je ne sais pas si je dois dire que Djibouti a su monnayer, le gouvernement djiboutien a su monnayer ou Ismaïl Omar Guelleh, puisque la politique étrangère est très personnalisée autour de la personnalité d'Ismaïl Omar Guelleh. Comment Djibouti est-il impacté dans l'actuel conflit au Moyen-Orient ? Alors c'est vrai qu'on en parle peu. L'Iran a dit qu'ils allaient potentiellement attaquer le Bab-el-Mandeb. Donc après avoir bloqué le détroit d'Ormuz, on voit que c'est un autre axe stratégique et à partir de là, il y a eu des attaques Houthis, mais sur Israël. Les Houthis qui sont alliés de l'Iran… Tout à fait. Alors ce que je trouve assez intéressant, c'est que très rapidement, comme il y a 30 kilomètres qui séparent le Yémen de Djibouti, il y a une base américaine, française, c'est une autoroute maritime majeure, donc je me suis dit : ils vont tenter aussi de bloquer cela. Et j'ai l'impression qu'on peut presque dire que finalement les Chinois nous protègent puisque la présence chinoise, j'imagine, dissuade un petit peu quand même les Iraniens et les Houthis de déstabiliser Djibouti. D'autres États du Golfe affichent leur ambition d'étendre leur influence en Afrique de l'Est, notamment les Émirats arabes unis. Comment est-ce que Djibouti compose avec cette concurrence ? Les pays du Golfe font un retour en quelque sorte, mais ont toujours été présents dans la Corne de l'Afrique, que ce soit à Djibouti dès l'indépendance, en 77, avec un gros soutien des Saoudiens. Mais c'est vrai que les Émirats arabes unis et l'Arabie saoudite s'affrontent indirectement au Soudan. Les Émirats arabes unis sont très proches du président Abiy Ahmed en Éthiopie… Djibouti essaye de composer avec tout cela. Avec parfois un peu de maladresse puisqu'en 2018, le gouvernement djiboutien a nationalisé le port qu'avait modernisé DP World, la société émiratie, et est en procès depuis avec les Émirats arabes unis, et les Émirats et DP World se sont installés à Berbera au Somaliland. On voit que ces derniers mois, ces dernières années, toutes les manœuvres autour de la reconnaissance du Somaliland sont aussi clairement soutenues par une manœuvre des Émirats arabes unis. Donc on voit que Djibouti est un petit peu étranglé finalement, dans une région particulièrement instable, avec de nombreuses influences étrangères des pays du Golfe, mais aussi de la Chine, des États-Unis, on parle de la Russie, on parle également de l'Iran… Donc c'est un enjeu aussi pour le président qui va se représenter de parvenir à garder Djibouti stable. Et dans une période où va se jouer la succession du président Ismaïl Omar Guelleh, dans les années qui viennent, ça va être tout l'enjeu, finalement, de la situation actuelle. À lire aussiPrésidentielle à Djibouti: la voie est ouverte à une nouvelle candidature d'Ismaïl Omar Guelleh

Top Chef Season 23 Ep 5 Recap Unpack your knives and settle in with Haley Strong, Curt Clark, and Chef Jim Smith as they dig into Top Chef Season 23, Episode 5. This week brings a double dose of culinary improvisation and dehydration (literally). From a kid-powered Quick Fire to a field trip for a dehydration-themed elimination, the hosts break down every twist, mishap, and game move in detail. The episode opens with Fortune Feimster introducing a Quick Fire challenge judged by a trio of kids, featuring some hilariously odd prompts like “Christmas,” “Colorado,” and “puffified.” The hosts debate whether the chefs truly matched the challenge or just played to their youngest judges, and highlight the confusion around whether children or adults actually have final say. Throughout, the trio discuss strategic choices, from game-savvy players like Brandon and Jonathan justifying every element for maximum points, to Rhoda's risky shepherd's pie lamb and Jonath's “lunchables” pizza. The narratives carry into the elimination, where dehydration becomes both a technique and a tough hurdle, with Chef Jim providing expert insight on how humidity, ingredient choices, and the perils of overcooking lamb chops can make or break a dish. Dive into the highlights: Brandon's vanilla ice cream and Nutella cornut crunch, winning over both kids and adults with clear justification and metagame strategy. Rhoda's shepherd's pie with lamb, ranch seasoning, and potato souffle, conceptually strong but execution misses, with kids wary of lamb and judges noting the lack of color and cooked fish. Jonath's “puffified” pizza, criticized for its presentation but lauded for catering to kid judges and hitting the challenge's game theory. Oscar's overcooked lamb, with Chef Jim Smith brainstorming ways to save the dish and pivot around dehydration techniques to impress the judges. Jennifer's repeated pass on Quick Fires and the group's reaction to her decision to stay and risk real injury instead of taking a guaranteed spot for next season. From deconstructing holiday flavor confusion to field trip hijinks at the North Carolina river rafting center, the hosts tie real chef skills to competition strategy, sharing thoughts on ingredient choices, plating risks, and kitchen psychology. Did the chefs actually master dehydration, or just survive it? Who stands out as a contender, and who keeps skating by? Want to hear detailed analysis and in-the-kitchen commentary from both host and chef perspectives? Watch or listen now for deep dives into Top Chef's culinary gameplay, strategy, and kitchen drama in Episode 5. Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Libby is home with Margherita and looking for something to do. She painted all morning, she read a book, and now she has no idea what she can do next. When she follows Margherita to the kitchen, Libby has a brilliant idea of what she can do next. Do you know what it will be?

If you’ve ever watched Top Chef, you may know Carla Hall and her signature catchphrase, Hootie Hoo! But Carla didn’t start her career in kitchens. Before she became a beloved TV personality and celebrated chef, Carla was a CPA at Price Waterhouse who quickly realized her destiny was not in spreadsheets. What followed was a series of bold, joy-fueled pivots: modeling in Paris, launching a lunch delivery service out of her kitchen, competing on Top Chef, co-hosting ABC's The Chew, and now taking the stage in her own one-woman show. In this episode, Carla opens up about the courage it took to keep betting on herself at every turn—from enrolling in culinary school at 30 to building a platform for women over 50—and what she's learned about cooking, performing, and living with love at the center of it all. Chapters: 00:00.240 Welcome Back to She Pivots 01:53.240 Little Carla 05:15.520 Sunday Suppers at Grandma's 09:11.840 Beginning with Accounting 14:44.160 Moving to Paris for Modeling 19:34.200 The Birth of Lunch Bunch 21:36.960 Culinary School and Alchemy Caterers 27:41.200 Finding Love 31:36.480 Top Chef Audition and Experience 36:23.120 Food meets Performance on The Chew 41:10.840 Restaurant Venture and Saying Yes 44:23.640 Please Underestimate Me: Manifesting A Dream 47:15.480 Embracing Life's Transitions and Future Plans 48:48.134 Closing Questions 49:58.440 Closing Thoughts and Upcoming Projects Carla’s instagram: @carlaphall Carla’s website: carlahall.com thememenu.com -- Be sure to subscribe so you never miss a pivot story, leave us a rating (it really helps!), and share this episode with a woman in your life who you think needs a little inspiration. She Pivots is a podcast created by host Emily Tisch Sussman to highlight influential women voices, share stories of bold career moves, and inspire women with interviews about career reinvention and how personal pivots can redefine professional success. Join our Substack community! Subscribe here for exclusive content and to connect with other pivoters: shepivots.substack.com Learn more about the inspiring women in our pivoter community by following us on instagram @ShePivotsThePodcast, and check out our website shepivotspod.com for resources and updates. -- NEW YORK PIVOTERS: Come see us do a live podcast recording with Broadway star Mandy Gonzalez at the Museum of the City of New York next week on April 15th! Tickets on sale now. PS– She Pivot listeners can use the code MCNY10 for a discount. -- She Pivots is proud to be an iheart podcast.Support the show: https://www.shepivotsthepodcast.com/See omnystudio.com/listener for privacy information.

En France, le début de la semaine a été marqué par le dixième anniversaire d'En Marche. Le 6 avril 2016, Emmanuel Macron, alors ministre de l'Économie, annonçait la création d'un mouvement politique « ni de droite, ni de gauche ». Dix ans plus tard et à treize mois de la fin du deuxième quinquennat du Chef de l'État, un examen de conscience s'impose. Le centre est-il devenu de droite ? Quel avenir pour les héritiers d'Emmanuel Macron ?   Pour en débattre – Erwan Lestrohan, directeur conseil à l'Institut de sondages Odoxa - Jean-Philippe Moinet, directeur de la Revue civique, auteur du livre Un journal sous influence, aux éditions des Ailes rebelles  – Paul-Éric Dècle, président des Centristes de la Somme, enseignant en sciences économiques, sociales et politiques.

Tim Conway Jr. Hour 2 (4.6) The Foosh was mentioned on the “Petros and Money” show. They were teasing him about his pizza and cake consumption. How dare they. The Amtrak Pacific Surfliner train will be launching a new daily route between Los Angeles and San Luis Obispo. Burbank Airport is set to reopen in October. How will this impact Valley traffic? Our guest calling in is Chef Kevin Ashton, the sorority chef who’s cooking up a storm on social media at the Pi Beta Phi house, University of Nevada, Reno! He’s raised daughters and is up for a Webby award. Timmy C is such a fan that for a million years he would take Chef Kev over George Clooney as a guest on KFI! What’s Chef's advice? Avoid the red food coloring. The fellas then discuss their favorite clips they love to watch on YouTube. Mark prefers sports to cooking feeds. Anyone for tennis? Meanwhile, Timmy enjoys watching Russians go about their daily lives. OK, weirdos. See omnystudio.com/listener for privacy information.

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] The NYC and American chef community lost a beloved and influential figure last week with the sudden death of Chef Tom Valenti after a short illness. Tom presided over the kitchens of such fabled restaurants as Alison on Dominick Street, Cascabel, Butterfield 81, Ouest, and Cesca, among others. In addition to becoming known for a bold, lusty culinary style, Tom helped found the Windows of Hope charity to raise money for the families of restaurant workers who perished in the September 11, 2001 terrorist attack on New York City. He also possessed a quick wit and abiding gift for silliness. (In addition to all of that, he authored three cookbooks in collaboration with Andrew, who was also his publiciast in the 1990s.) In this episode, Andrew shares some remembrances of  Tom, and airs a conversation with Tom that they began in 2020, and which was never finished. We recommend you read the NY Times obituary of Tom Valenti mentioned in this episode. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Winner unboxing and try out Butterfork knife, 8 Inch Chef Knife

Crain's restaurants reporter Ally Marotti talks with host Amy Guth about the latest from Chicago's dining scene, including some notable openings, expansion plans for Mediterranean chain Roti and this year's local James Beard Award finalists. Plus: New DHS chief floats crackdown on sanctuary city airports, including O'Hare; Chicago options clearing hub fuels clash between Goldman, Citadel and retail brokers; investors pay $61 million for Lombard apartment complex and a hedge fund signs deal for new Chicago office at BMO Tower. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Pink tomato ice cream decorated with edible poppy flowers feature on the summer menu created by chef Rodolfo Guzman for his celebrated Santiago restaurant Borago. Jane Chambers hears how the menu celebrates native Chilean plants like wild mountain coconuts.

Chef Curry returns! Stephen Curry had a big night in the Warriors loss to the Rockets. The Lakers can't catch a break. Now without Luka Doncic and Austin Reaves, how will Lebron James carry this team into the postseason? The UCLA women are National Champions! How were they able to be so dominant vs South Carolina? North Carolina has their coach! Former Nuggets head coach Mike Malone is taking the reigns of the Tar Heels. Learn more about your ad choices. Visit podcastchoices.com/adchoices

She handed her law degree to her mother to thank her, and quit an elite Miami law firm on her first day. Then she headed to culinary school—in France. Might be easy to say the rest is history, but that's not the case with this Venezuelan powerhouse and former Top Chef Masters star. From being told her accent would hold her back, to being discouraged from having her own television show, Lorena has never allowed other people's limitations to hold her back. Now, as the head of a growing culinary empire, she looks back at the unconventional way she made it to the top. Follow Lorena on Twitter @lorenagarcia and on Instagram @cheflorena, @lorenagarciaculinaryloft and @chicarestaurants. If you loved this episode, listen to Fran Medina and Nicole Mejia. Show your love and become a Latina to Latina Patreon supporter! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Time to Get Up with the Chef back cooking in his kitchen! Steph's return - we'll tell you exactly what it means! (0:00) Meanwhile - super Cooper - did this rookie plant his flag for the award with a weekend for the ages? Wait until you hear the company he's now keeping! (5:45) Then - expectations already soring for Lamar Jackson and the Ravens...would participating in voluntary workouts help him adjust to the Ravens new offense quicker? (13:40) And - tonight it's for all the marbles, does UConn do the dynasty or do the Michigan men leave the Huskies feeling Go Blue?! (23:30) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sharon Stone shares some fashion tips, a woman go into a Waymo even though it was driving the wrong way and funny Facebook Marketplace fails.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Jason and Tyler welcome producer Justin Sayles to dig into a medical condition that the government claims doesn't exist. In this episode: (3:08) Havana Syndrome (18:29) Reasons to cover up (27:05) Explaining the weapon (35:51) Let's talk about "The Chef" (42:15) The Norwegian scientist (46:03) Other energy-directed weapons (49:27) Ranking military inventions (1:00:44) Is Havana Syndrome real? (1:07:16) LUSID score (1:10 :50) The Doomscroll Hosts: Jason Concepcion and Tyler Parker Guest: Justin Sayles Producers: Cory McConnell, Donnie Beacham, and Justin Sayles Art direction: David Shoemaker Motion graphics and animations: Chris Calleton Engineering: Sarah Reddy Set design: Hannah Leiken and Jonathan Ratliff Learn more about your ad choices. Visit podcastchoices.com/adchoices