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Eduardo Garcia, one of the greatest wild game chefs of our time and the co-founder of Montana Mex, returns to the Podcast & Blast to talk, as always, about life – family, work, cooking, hunting, gardening, foraging, the discipline of awareness and the glories and struggles of the every day. On Feb. 10, Chef Garcia will be leading a Field to Table Experience with BHA. His new TV series, Zest for Life, is available now. Listen to Hal's 2019 interview with Eduardo if you don't know his story and then listen to this one, a conversation with a man who was struck down by an unimaginable accident while hunting and who worked his way forward: from the edge of death and the reality of loss, to a life more abundant.
On this episode: The ”Poddin' Next Door" crew opens with the usual banter and slappers for your head tops. The guys hit on Jesus cheaters, Tik Tok education, Hall of Fame Sport's Bar, Fun facts, working as a cashier, investing in Hellcats, a crashing economy, racist glasses, struggle meals, putting horses down, and other misinformation. Listen on most Digital Streaming Platforms. Apple, Amazon, Spotify, Google…… Follow + Subscribe: Instagram - @poddinnextdoor YouTube - Poddin' Next Door
Nachdem Janusz die Berliner nach ihren schlimmsten Jobs befragt hat, greifen wir das Thema heute im Podcast auf und erzählen euch von unseren eigenen negativen Arbeitserfahrungen: Manuel hat es nur 20 Minuten in einem Call Center ausgehalten und Cari musste mal für einen fürchterlichen Chef arbeiten. Außerdem lesen wir euch die besten Job-Anekdoten aus unseren YouTube-Kommentaren vor. Transkript und Vokabelhilfe Werde ein Easy German Mitglied und du bekommst unsere Vokabelhilfe, ein interaktives Transkript und Bonusmaterial zu jeder Episode: easygerman.org/membership Thema der Woche: Schlimme Jobs What's the Worst Job You Ever Had? (Easy German 433) Unsere Podcast-Episoden zum Thema Jobs In den Job reingerutscht (Easy German Podcast 137) Der Zauberlehrling (Easy German Podcast 138) Eure Hausaufgabe Was war euer schlimmster Job? Oder: Was ist euer Traumjob? Schickt uns eine Sprachnachricht auf easygerman.fm/hausaufgabe! Wichtige Vokabeln in dieser Episode sich über Wasser halten: durchhalten, finanziell überleben | "Mit manchen Jobs kann man sich gerade so über Wasser halten." das Arbeitsklima: Atmosphäre am Arbeitsplatz | "Cari hatte einen Job, bei dem das Arbeitsklima sehr schlecht war, weil der Chef die Mitarbeiter ausgenutzt und schikaniert hat." der Vorgesetzte: der eigene Chef | "Manche Vorgesetzte üben viel Druck auf ihre Mitarbeiter aus." der Werkstudent: Mitarbeiter*in, der/die noch studiert | "Cari hat als Werkstudentin in einem Unternehmen gearbeitet, in dem sie auch ihr Praktikum gemacht hat." stumpf: anspruchslos, simpel | "Bei stumpfen Jobs macht man oft stundenlang immer wieder das Gleiche." der Mindestlohn: niedrigstes Gehalt pro Stunde, das im Job gezahlt werden darf | "Der Mindestlohn in Deutschland soll auf zwölf Euro erhöht werden." die Beschäftigungstherapie: etwas, das Arbeit verursacht, aber nicht sinnvoll ist | "Etwas zu putzen, obwohl es schon sauber ist, um die Zeit herumzukriegen, ist reine Beschäftigungstherapie." Sponsor italki: Registriere dich auf go.italki.com/easygermanpodcast und du bekommst $10 in italki Credits nach deiner ersten Stunde geschenkt! Support Easy German and get interactive transcripts, live vocabulary and bonus content: easygerman.org/membership
The Winter Olympics begin on 4th February in Beijing and Team GB will be sending around 50 athletes with the hopes of bringing back a clutch of medals. The run up to the Games has been challenging – Covid has made competition extremely difficult for athletes and there have been diplomatic rows over China's human rights records - but who are our medal prospects? Chloe Tilley speaks to Georgina Harland, Britain's first ever female Chef de Mission and Lizzy Yarnold, Britain's most successful Winter Olympian. On Wednesday afternoon, 23-year-old school teacher Ashling Murphy was murdered while jogging along the banks of the Grand Canal in Tullamore, Ireland. It is believed that she was assaulted and killed by a man acting alone. The case has shocked the nation and revived concerns about women's safety in public spaces in Ireland and the UK. We speak to Irish Times reporter Jade Wilson and veteran activist Ailbhe Smyth, who spoke at a vigil for Ashling outside Irish parliament. Women diagnosed with cervical cell changes following cervical screening can be unprepared for the experience - they can feel ashamed, isolated and frightened, that's according to new research by Jo's Cervical Cancer Trust. Kate Sanger is head of policy, from the Trust. In a recent interview on Woman's Hour one guest talked about the limits having a child has placed on her and said she'd “make a better father than mother”. We explore what motherhood and fatherhood mean and the gender roles parents take on in society today. Lawyer Lucy McGrath is the biological mother of a six year old. She's also her family's main bread winner and known as mum. Her wife is mummy and the full time care giver. Do same sex relationships model alternative parenting styles or simply replicate the same power dynamics in a different guise? Lucy joins Emma Barnett to discuss the issues with the academic Dr Charlotte Faircloth. £29.4 billion was invested into UK tech companies in 2021. A record amount. Yet female founded companies only saw 1.1% of it. Down from 2.4% in 2020. Why are female run businesses finding it so hard to get investment funding? Debbie Wasskow OBE, entrepreneur and founder of Allbright, and Samira Ann Qassim, founder of Pink Salt Ventures, explain some of the problems women founders face when starting-up businesses - including finding funding. Presenter: Chloe Tilley Producer: Kirsty Starkey Interviewed Guest: Jade Wilson Interviewed Guest: Ailbhe Smyth Interviewed Guest: Georgina Harland Interviewed Guest: Lizzy Yarnold Interviewed Guest: Kate Sanger Interviewed Guest: Lucy McGrath Interviewed Guest: Dr Charlotte Faircloth Interviewed Guest: Debbie Wasskow Interviewed Guest: Samira Ann Qassim
Missmanagement bei Bundesgesundheitsminister Karl Lauterbach? Der neue Impfstoff von Novavax werde erst ab 21. Februar zur Verfügung stehen, berichtet der Chef der Essener Uniklinik, Professor Jochen A. Werner, bei „19 – die Chefvisite“. Dabei ist das oft als Totimpfstoff bezeichnete Präparat von Novavax bereits seit Dezember in der EU zugelassen. Damit haben Menschen, die mRNA- und Vektor-Impfstoffe scheuen, zurzeit keine Ausweichmöglichkeit. Mitarbeitern im Krankenhaus, die auf Alternativen etwa zu BionTech und Moderna warten, reiche durch die späte Lieferung auch die Zeit nicht mehr aus, um den bis zum 15. März gesetzlich vorgeschriebenen Impfschutz im Medizinbereich zu erfüllen, warnt Werner. Diesem „erfahrenen Personal“ drohe nun ein Hausverbot für die Klinik und letztlich eine Kündigung. Der Klinikchef fürchtet, dass die Betroffenen sich beruflich umorientieren, will sie aber halten. Daher hätte er sich gewünscht, „dass Novavax früher kommt“: „Wir müssen Alternativen nutzen und brauchen nötigenfalls eine Verlängerung der gesetzlich vorgegebenen Frist für die, die sich doch noch impfen lassen wollen“, betont Werner. Der Filmproduzent Nico Hofmann berichtet im Videocast über erste Drehstopps in Polen und Tschechien wegen Personalausfällen im Zuge der Omikron-Welle. Auch in Deutschland wird es ernst: „Wir hatten noch nie so viele Unterbrechungen wie dieses Jahr“, so Hofmann. Trotz finanzieller Verluste pocht der Produzent auf strikte Sicherheitsregeln am Set. Schauspieler, die sich gegen Corona-Regeln „öffentlich positionieren“, hätten derzeit keine Chance auf ein Engagement. Im Videocast „19 – die Chefvisite“ gibt der Chef der Uniklinik Essen, Professor Jochen A. Werner, zusammen mit Publizist Jens de Buhr und wechselnden Gästen von Montag bis Freitag Orientierung bei den aktuellen Entwicklungen der Corona-Pandemie. Alle Sendungen sind jederzeit abrufbar in der Mediathek auf DUP-magazin.de!
Matildas Opa ist der Chef eines Naturkundemuseums. In den Ferien darf sie helfen, die Versteinerungen abzustauben. Da geschieht etwas Unglaubliches! (Erzählt von Stefan Zinner)
Great episode about sports,food and just life. Three men talking and conversing break down barriers of life. Make sure you follow Mark Holloway on some amazin foooood. TikTok markholloway06 IG mholloway1 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bigboy-live/message Support this podcast: https://anchor.fm/bigboy-live/support
Sie ist in aller Munde und doch so unterschätzt: die Emotionale Intelligenz. Was verbirgt sich dahinter, wenn ich emotional intelligent bin? Bedeutet es, zu erkennen, wie sich mein Gegenüber fühlt? Oder geht es doch mehr um mich selbst und meinen eigenen Körper? Und was hat die Emotionale Intelligenz mit Reptilien, Löwen und Aufklebern zu tun? All diesen Fragen gehen wir heute auf den Grund. In der ersten Hälfte unseres Zweiteilers lerne ich die Definition von Emotionen und Gefühlen und auch, wie ich sie unterscheiden kann. Denn so viel sei vorab verraten: Es ist nicht das gleiche. Eine kleine Übung haben wir schon vorbereitet: Wie fühlst du dich gerade? Was nimmst du körperlich wahr? Verrate es uns doch gern in einem Kommentar oder in einer Nachricht. **Über die Podcaster** Michael auf LinkedIn: ► http://www.linkedin.com/in/michael-portz-362209 Christian auf LinkedIn: ► http://linkedin.com/in/christiankohlhof **Unser Buch** CHIEF OF ANYTHING: Wofür entspannt-produktive Führung die Welt verbessert Bestelle es dir noch heute auf amazon: ► https://amzn.to/2Z5IIXh **Über die CoA Academy** Weitere Informationen über die Academy, unsere Seminare und das CHIEF OF THE YEAR Remote Leadership Programm findest du auf unserer Website: ► https://coa.academy **Newsletter** Melde dich gerne zu unserem Newsletter an. Mit ihm verpasst du keine Neuigkeiten & Erfahrungen mehr von uns: ► https://bit.ly/3a9FoAQ **Und noch eine große Bitte an dich:** Abonniere unseren Podcast und bleibe auf dem Laufenden. Wenn er dir hilft, eine bessere Chefin oder ein besserer Chef zu werden, effektiver zu kommunizieren oder du ihn einfach unterhaltsam findest, freuen wir uns sehr über eine 5-Sterne-Bewertung und eine Rezension. **VIELEN HERZLICHEN DANK!**
Wie lauten die Wirtschaftsprognosen für 2022 und welche makroökonomischen Faktoren haben den grössten Einfluss? Die wirtschaftliche Erholung verlief 2021 im Stop-and-Go Modus. Zum Jahresauftakt werfen wir einerseits einen Blick zurück, andererseits wagen wir einen Ausblick und gehen dabei unter anderem auf die Aussichten für Deutschland, der Schweiz, den USA und China ein. Zudem diskutieren wir langfristige Trends, die unsere Wirtschaft stark beeinflussen werden. Im Gespräch sind die Moderatoren dieses Podcasts: Nicolai Andersen, Managing Partner Consulting von Deloitte Deutschland, Michael Grampp und Alexander Börsch, beide Chefökonomen von Deloitte Schweiz respektive Deloitte Deutschland. Wirtschaftsaussichten, Trends und die Sicht von CFOs: Economic Trend Briefings CFO Survey Schweiz CFO Survey Deutschland Hinterlasse hier eine Bewertung und eine Rezension! Neben Apple Podcast kannst du unseren Podcast auch bei Spotify, Soundcloud, Google und anderen Podcast Apps hören. Über Dein Feedback und Deine Anregungen zu dieser Episode freuen wir uns sehr. Besuche uns auf unseren Websites Deloitte Schweiz und Deloitte Deutschland Oder schreibe uns auf LinkedIn: LinkedIn Alexander Boersch ; LinkedIn Michael Grampp
Omikron breitet sich rasant in Deutschland aus. Schon sehr bald wird die in Südafrika entdeckte Mutation des Coronavirus auch hier in Deutschland vorherrschend sein, sagte der Chef des Robert Koch Instituts, Wieler, am Freitag. Zwar deuten zahlreiche Studien daraufhin, dass Omikron nicht so gefährlich ist für die Bevölkerung, wie die Delta Variante. Gleichzeitig ist sie wesentlich ansteckender. Viele haben sich deshalb verpflichtend oder freiwillig testen lassen, um sicher zu gehen, dass man niemanden ansteckt. Viele Infektionen werden aber auch nach mehrfachen Antigen Schnelltests nicht erkannt. Was also tun? Dr. Manuel Krone ist Infektionsepidemiologe und forscht zur Wirksamkeit von Tests im Zusammenhang mit dem Coronavirus. Das Ergebnis einer aktuelle Studie: Schnelltests sind bei einer Corona-Infektion deutlich weniger zuverlässig als PCR-Tests. Wie man sich trotzdem schützen kann, welche Tests ratsam sind und was das für den weiteren Verlauf der Pandemie bedeutet, verrät der Mediziner im Tagesticket.
We kick off our year with Chef Roy Choi, whose new season of Broken Bread premieres Tues., Jan. 25 at 8 p.m. PT on Tastemade and KCET. We talk about food's crucial role in the season's story telling, the responsibility of being a host and the chefs / organizations who are changing the way we think about the culinary world. We then dig into the deep Brooklyn archives for a performance from the punk-soul bad boys, The Immaculates. 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.
The demon has thrown this sinner into the pitch, headed off to collect more in Lucca, and caused the whole horde of demons under the bridge to start their low-comedy, high-violence act. Join me, Mark Scarbrough, as we explore more of Canto XXI, more from the fifth evil pouch in the eighth circle of fraud, the longest and more complex part of INFERNO. We're among the the sinners on the political take. We've got a proletarian idyll for a contrast and maybe even some Augustinian allegory in tow. It's a lot for a crazy passage. But this is Dante, after all. Here are the segments of this episode of the podcast WALKING WITH DANTE: [01:25] My English translation of the passage: INFERNO, Canto XXI, lines 46 - 63. If you'd like to read along, you can find this translation on my website, markscarbrough.com. [03:01] There's a lingering question left over from the last passage: Whatever happened to Minos and his tail? [04:39] How do you make blasphemy funny? A look at the first nine lines of this passage. [12:50] Chef's and their kitchen help: Dante's explanation for what the demons do to the damned in the pitch. It's 1) more food metaphor and 2) more proletarian idyll. [14:52] A detour to Saint Augustine and a question of the allegory of boiling pitch. [17:06] Virgil's confidence. Because he's passed by here before on his mission for Erichtho? Or because he and the pilgrim have faced this sort of thing already in front of the walls of Dis? [21:36] A moment when we can step away from Virgil as symbol, Virgil as allegory, Virgil as literary device, and simply see Virgil as the human character Dante the poet is crafting. Support this podcast
Ob mit Hess-Rusch-Hegner auf «Schwiizer Reis» im TV und auf Social Media, oder mit seiner neuen CD «Ländlerliebi» - Niklaus Hess aus Küssnacht am Rigi reitet auf einer Erfolgswelle. Seine zahlreichen Onkel sind schon bekannte Volksmusikanten: Die Hess-Buebe und die Gebrüder Hess stehen für die gelebte Volksmusik aus Küssnacht seit Jahrzehnten. Dieses Feuer trägt nun Niklaus Hess auf seine Weise in die Welt hinaus: urchig, aber auch etwas melancholisch und mit offenen Ohren auch für andere Einflüsse. Viele Einflüsse hat er in Australien aufgesogen. Dort war er während des ersten Lockdowns auf Reisen. Jeden Morgen um 6 Uhr machte er sich am Strand Gedanken über seine Zukunft. Dort hat er sich auch entschlossen, ganz auf die Karte mit Volksmusik zu setzen. Er hat sich ein kleines Tonstudio eingerichtet und seine aktuelle CD «Ländlerliebi» selbst produziert. In Zukunft will er vermehrt auch andere Formationen produzieren. Haupsächlich verfolgt er aber eigenes Projekte: Es schwebt ihm eine Art «World-Ländlermusik» vor und er macht sich konkret an eine Online-Akkordeonschule ohne Noten. Niklaus Hess schätzt sich gut ein: «Ich bin ein Amateur, mache vieles als learning by doing. Aber ich geniesse es, jeden Tag mein eigener Chef zu sein und meiner Fantasie für meine Projekte freien Lauf zu lassen».
CES 2022 Humanoider Roboter - Gesicht wie ein Mensch QD OLED Sony stellt ersten QD OLED vor Whatsapp Mitgründer nun Chef bei Signal Schwimmendes Solarkraftwerk Telegram auf Abschußliste - Möglicherweise bald abgeschaltet in Europa!? Firefox ausfall Ultra RAM Haiku bekommt Wine support und X11 support in der Mache Keine Hinweise auf Hintertür oder Zensur in Xiaomi Smartphones Pfeife der Woche: Musiklabels verklagen Hoster von youtube-dl Distro der Woche: Neptune 7.0 Wie immer wünsche ich viel Spaß beim reinhören ;)
Die Corona-Testlabore arbeiten auf Hochtouren, analysieren PCR-Abstriche im Akkord. Die Omikron-Welle könnte die Kapazitäten aber schon bald überstrapazieren. Ein Grund ist, dass es zu wenig Fachleute gibt. Ab wie vielen Neuinfektionen wird es kritisch? Mit Oliver Harzer, Chef des Labor-Unternehmens Bioscientia. Sie haben Fragen an uns? Schreiben Sie eine E-Mail an podcasts@n-tv.de.
Die beiden Chefökonomen von ThePioneer begeben sich heute in das Spannungsfeld der globalen Konflikte. Im Mittelpunkt stehen die wirtschaftlichen Verflechtungen von China und Russland mit den USA und Deutschland. Die größte Sorge ist, dass die außenpolitischen Fragen aus dem Ruder laufen. Beunruhigend sei vor allem die Entwicklung in China, wo die größten wirtschaftlichen Abhängigkeiten für die deutsche Wirtschaft bestehen. Zu bedenken sei zudem, so Lars Feld und Justus Haucap, dass der Handelskonflikt der USA mit China auch Deutschland treffen kann - getreu dem Motto: Mitgegangen, mitgefangen!
Brief summary of episode:Groundwork Kitchen, home of Paul's Place's culinary arts training program and restaurant located in Baltimore City's Pigtown community, celebrated the graduation of its first cohort of students on December 21st. This first cohort of students, who range in age from 18 years old to early-60s, participated in the free 12-week program and will now enter Baltimore's workforce. “We have watched the students grow tremendously over the last 12 weeks, gaining the skills needed to be successful in the culinary field while also building confidence and finding purpose and self-pride,” said William McLennan, executive director of Paul's Place. “This is really what the program is all about, building a workforce of skilled personnel while building up Baltimore.” Since the start of the program in October, the students have learned front-of-house and back-of-house skills from a dedicated staff including Training Chef Shavonya Bracken and Executive Chef Kimberly Triplett, and upon graduation, will have earned industry-recognized credentials.Program Director Ellen Levy oversees recruitment, case management services and job placement and retention services for the training program. “Paul's Place provides additional resources to participants post-graduation to ensure the students' success. Over the last few weeks, we've worked with them to help plot their next steps, targeting permanent employment in Baltimore's restaurants, hospitals and catering businesses.” Through the program, it is anticipated that Paul's Place will provide 122 jobs and nearly $12.2 million in annual economic activity to the City of Baltimore, according to an economic impact study by Sage Policy Group that the organization commissioned in 2018. To help get there, Paul's Place is actively recruiting for its next cohort, which will kick off in January.ABOUT Groundwork KitchenGroundwork Kitchen's program, operated by Paul's Place, is founded on the nationwide initiative of FareStart's Catalyst Kitchens, a proven model implemented in nearly 60 other facilities across the country. The program utilizes four integral program components: culinary skills training, life skills training, hands-on experience, and individualized case management support and coaching throughout training, job placement, and for six months after students begin their post-graduate careers.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture.Mentioned in this episodeGroundwork KitchenTo find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory.Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode★ Support this podcast ★
Miami chef Raheem Sealey has an impressive résumé, with his most recent restaurant gig as the executive chef at Kyu being the one he's best known for. Raheem parted ways with Kyu — which he'd helped open about six years ago — a month before this recording. These days, he says he's as excited about food as he's ever been. He's got projects in the works that he wasn't ready to talk about publicly. One thing he did say, though: he's on the hunt for permanent home for Drinking Pig BBQ, the unassuming smoked meat popup that, according to Infatuation editor and past Pan Con Podcast guest Ryan Pfeffer, has “evolved to become the best barbecue in South Florida.” In this conversation with Michael Beltrán, Raheem talks about his favorite foods, his upbringing in St. Croix, why he chose to move out of the Virgin Islands, and some of the lessons he's learned about the restaurant business over the years. In a special Patreon-only extended cut of this episode, Mike and Raheem talk doughnuts, fried fish, and cookies. Support Pan Con Podcast and the rest of DADEmag.com on Patreon for exclusive content and other perks: https://www.patreon.com/DADEmag Follow Raheem Sealey and his things: https://www.instagram.com/chefraheemstx/ https://www.instagram.com/drinkingpigbbq/ Follow Pan Con Podcast: https://www.instagram.com/panconpodcast/ https://www.twitter.com/panconpodcast https://www.facebook.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez Twitter: https://www.twitter.com/nicolasajimenez
Bei der Abstimmung vom 13. Februar zum Gesetz über die Stempelabgaben zeichnet sich ein enges Rennen ab. In der «Abstimmungs-Arena» kommt es zum Rededuell zwischen Finanzminister Ueli Maurer und SP-Vizepräsidentin Jacqueline Badran. Wer profitiert von der Abschaffung der Emissionsabgabe? Die Emissionsabgabe fällt an, wenn Unternehmen Eigenkapital aufnehmen. Sie beträgt ein Prozent des aufgenommenen Kapitals. Unternehmen mit einem Eigenkapital von unter einer Million Franken sind davon ausgenommen. Die Emissionsabgabe ist eine von drei sogenannten Stempelsteuern. Die Abstimmung betrifft nur diesen Teil. Wirkt sich eine Abschaffung positiv auf die gesamte Wirtschaft aus? Oder profitieren grösstenteils Grosskonzerne? Laut Finanzminister Ueli Maurer schwächt die Stempelsteuer den Standort Schweiz. «Wir können es uns kaum leisten, Sondersteuern einzuziehen, die es an anderen Standorten nicht gibt», so Maurer. Das Referendumskomitee spricht hingegen von einem «Stempelsteuer-Bschiss». SP-Vizepräsidentin Jacqueline Badran: «Es reicht jetzt mit den Steuerprivilegien für Unternehmen». Wer kann in der Sendung mehr überzeugen? Der Bund nimmt mit der Emissionsabgabe jährlich rund 250 Millionen Franken ein. Ohne diese Einnahmen müsste laut den Gegnerinnen die Bevölkerung mit höheren Einkommens- oder Mehrwertsteuern rechnen. Bundesrat und Parlament sind der Ansicht, eine Abschaffung würde die Wirtschaft gerade in der aktuellen Krise entlasten. Bringt ein Ende der Steuer mehr Wachstum? Oder schadet dies der gesamten Bevölkerung? Als Befürworter der Vorlage begrüsst Sandro Brotz in der «Arena»: – Ueli Maurer, Vorsteher Eidgenössisches Finanzdepartement EFD. Gegen die Vorlage treten an: – Jacqueline Badran, Vizepräsidentin SP; – Daniel Lampart, Chefökonom Schweizerischer Gewerkschaftsbund; – Gerhard Andrey, Nationalrat Grüne/FR; und – Rudolf Strahm, Ökonom. Weitere Befürworterinnen und Befürworter der Vorlage sind: – Thierry Burkart, Präsident FDP; – Marianne Binder-Keller, Nationalrätin Die Mitte/AG; und – Judith Bellaiche, Nationalrätin GLP/ZH.
durée : 00:49:49 - Par Jupiter ! - par : Charline Vanhoenacker, Alex VIZOREK - Bonjour la France Inter! Aujourd'hui c'est Juliette Arnaud et Alex Vizorek qui vous retrouvent pour un nouvel épisode de Par Jupidémie! - réalisé par : François AUDOIN
Die Klimaschutzziele der Ampel-Regierung sind ambitioniert. Von einer „gigantischen Aufgabe” sprach Robert Habeck diese Woche. Unser heutiger Gast EnBW-Chef Frank Mastiaux hält den Umbau für sehr ambitioniert, aber machbar und technologisch lösbar. Er selbst hat es bei EnBW seit 2012 vorgemacht, rund 40 Prozent des Strommixes von Deutschlands drittgrößten Energiekonzern kommen inzwischen aus Erneuerbaren. Mit klaren Zahlen und Zielen rechnet Mastiaux vor, was bei Wind- oder Solarenergie, Wasserstoff aber auch bei neuen Gaskraftwerken zu tun ist. Es brauche eine signifikante Veränderung wie wir Projekte managen, wir müssten drei- bis vier Mal schneller werden. // Börsenupdate mit n-tv-Expertin Katja Dofel +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.
Viele Jahre haben Technologieexperten gefürchtet, dass Deutschland bei Biotech-Innovationen den Anschluss verlieren könnte. Das hat sich mit dem Erfolg des Mainzer Biotechnologieunternehmens Biontech radikal geändert, sagt Rafael Laguna de la Vera, Chef der Bundesagentur für Sprunginnovation (Sprind), im Podcast Handelsblatt Disrupt. Er glaubt sogar, dass die Impfstoffentwicklung erst der Anfang war: Das Beispiel zeige, wie stark Deutschlands Wissenschaft ist. „Unser Land hat das Potenzial, beim Thema Biotech künftig weltweit eine zentrale Rolle zu spielen.“ Welche Innovationen treiben diesen Prozess? Und mit welchen Technologien werden wir in Zukunft das Klima schützen, Energie erzeugen und Mikrochips bauen? Für Laguna de la Vera steht fest: Deutschland habe das Potenzial, die Megatrends der Zukunft entscheidend zu prägen. Doch dafür müsste Bürokratie abgebaut und die Vernetzung zwischen Forschung, Investitionen und Unternehmertum gestärkt werden. Wenn es um Innovationen gehe, brauche Deutschland eine neue Herangehensweise. *** Haben Sie Fragen, Kritik oder Anregungen? Dann treten Sie unserer Handelsblatt Disrupt LinkedIn-Gruppe bei und schreiben Sie uns unter: https://www.linkedin.com/groups/8836249/. Sie können Sebastian Matthes und Larissa Holzki aber auch direkt kontaktieren: Mail an an: matthes@handelsblatt.com und holzki@handelsblatt.com. *** Das exklusive Abo-Angebot für Sie als Handelsblatt Disrupt-Hörerinnen und Hörer: https://www.handelsblatt.com/mehrwirtschaft
On Thursday January 13th, 2022 the Hermetic Hour with host Poke Runyon will review "Aleister Crowley in England" (2021) by Tobias Churton. This is the final part of Churton's serialized biography of The Great Beast, following on "The Beast in Berlin," "Crowley in America," and "Crowley in India." The compendium will be the most complete and best documented life of Crowley yet presented. This particular volume will present a side of A.C. his other biographers have not explored: Crowley the Gourmet Chef! Cook what Thou wilt shall be the Whole of the Menu! In the 1930s the Beast was considered the Sultan of exotic curry dishes and hosted the Lords and Ladies of London society at his festive board. We will give you a summary of his bill of fare, so tune in and bon appétit!
What does "From Scratch" mean to Chef Joe Gatto? When he does something — whether it's hosting a food show on TV or cooking a meal — he goes all the way. Chef Joe Gatto (@chefjoegatto) was a guest on the Digital Hospitality podcast, where the “From Scratch” host talked about making a streaming series, moving from film to food, and his process of digital media content creation. Thanks to friend and supporter Jason Jepson (@talkingduringmovies) for introducing us to Joe. ➤ Follow Chef Joe Gatto online: https://www.instagram.com/chefjoegatto/ ➤ Stream “From Scratch” on Pluto TV: https://pluto.tv/where-to-watch ➤ Seriously From Scratch Cookbook recipes: https://www.joegattosfromscratch.com/recipes 3 Takeaways from Interview: 1. Be a Problem Solver Whether its big feature films or micro-budget shoots, Chef Joe Gatto learned the most important part of producing content isn't just about putting out quality content, it's about putting out metaphorical fire after fire until you have something to publish. If you're on the production side of content creation, that means you have to constantly think on your feet and solve whatever problem is put in front of you. “So for me, from doing it since when I was like, 18. It just kind of taught me … you never stop. You're always improvising; always have to be malleable. That a problem is just an opportunity for a solution.” -Joe Gatto 2. Pay Attention to the Journey Joe Gatto makes sure to slow down every day to take in the important parts of life. Everyone has important goals they want to accomplish, but if you don't also learn to enjoy the magical moments around you, then you're missing out on a part of life. Learning and sharing knowledge is valuable and only comes from paying attention to others on your journey. “Passing that baton on and watching my kids comfortable in the kitchen and like making things together and sharing that time... I do take a breath and take it in. I do. Because I'm a big believer in that you have to pay attention to the journey.” -Joe Gatto 3. Help Others. Don't Compete. A rising tide lifts all ships. Chef Joe believes in abundance, that there's enough space for all of us to thrive. That's why he gravitated to the hospitality industry — he found lots of sharing and caring, rather than the hyper-competitive nature of his prior career in the movie industry. “I always think there's space. I'd rather help someone come up and prop them up and do things together. I love that. That gives me a buzz.” -Joe Gatto WATCH ON CALI BBQ YOUTUBE https://youtu.be/rOs7k0uU_t4 Joe Gatto from Hollywood to Hospitality — When Chef Joe Gatto moved from Hollywood to Hospitality, he knew he had found his calling. When Joe was younger he was a filmmaker. He worked for Sony Pictures, made music videos, created a feature film, and lots more production work on tv and movies. When Joe and his wife Carey became parents they decided raising kids in LA wasn't for them. He also realized he wanted a career change from film to food. The shifts let him realize a dream come true and find an industry that was a much better fit for him. “The food space, all I found, from like Andy (Husbands) and everybody, everyone wants to help you. They want to share with you. Food, time, recipes, love. The heart of the house, that attracted me so much,” Joe shared on the podcast. When he began to look away from Hollywood and his early career path, Joe realized he had acquired lots of valuable skills he could take into the “Wild West” of modern content creation. “I can take the food part, the from scratch part, the filming part. The love being in front of an audience part. And I'll have my own little niche,” Chef Joe Gatto said on Digital Hospitality about finding his aptitude for creating fun food content. Like our former guest Ryan Redondo believes, “Blossom Where You're Planted.” Making “From Scratch” from scratch —
In this episode of “The Maximus Podcast” we sit down with David Nayfeld. He's a Bay Area native and Born to refugee parents from the former USSR, Nayfeld is a believer in the American dream. He started working in kitchens at the age of 13 as a dish washer. After high school, Nayfeld started his journey of traveling the globe and working for the best restaurants world. In 2018, Nayfeld opened Che Fico in San Francisco, CA. Che Fico was named one of the best new restaurants in the United States by Bon Appétit and Esquire magazines. It has been reviewed by the New York Times, Washington Post, and the San Francisco Chronicle. Nayfeld is one of the founding members and sits on the board of directors of the Independent Restaurant Coalition.You can download the episode on iTunesYou can download it on StitcherYou can download it on SoundcloudIf you love our content Join Team Maximus at www.themaximuspodcast.comWe'd like to thank our sponsors. Visit www.lalo.com and use the code MAXIMUS20 for 20% off Footwear. Also check out www.tenthousand.cc and use the code MAXIMUS15
Die US-Inflation ist im Dezember 2021 auf einen 40-Jahreshöchststand geklettert: 7 Prozent. Swiss Life prognostiziert jedoch einen starken Rückgang innert Jahresfrist. Dies, weil sich die Lieferengpässe nun zunehmenden auflösen und die Zinsen angehoben würden, so Chefökonom Marc Brütsch. SMI: -0.4%
In the third hour of the morning show, Larry O'Connor and Amber Athey talked to Chef Geoff Tracy about DC vaccine passports coming this weekend, and discussed a Virginia delegate introducing legislation to abolish ABC stores and unprecedented surge in COVID patients at a local hospital. For more coverage on the issues that matter to you, visit www.WMAL.com, download the WMAL app or tune in live on WMAL-FM 105.9 FM from 5-9 AM ET. To join the conversation, check us out on Twitter: @WMALDC, @LarryOConnor and @Amber_athey. Show website: https://www.wmal.com/oconnor-company/ See omnystudio.com/listener for privacy information.
Chef Geoff Tracy joined WMAL's "O'Connor and Company" radio program on Thursday about DC restaurants preparing to require diners for proof of vaccination this weekend. TWITTER: https://mobile.twitter.com/chefgeoffs For more coverage on the issues that matter to you, visit www.WMAL.com, download the WMAL app or tune in live on WMAL-FM 105.9 FM from 5-9 AM ET. To join the conversation, check us out on Twitter: @WMALDC, @LarryOConnor and @Amber_athey. Show website: https://www.wmal.com/oconnor-company/ See omnystudio.com/listener for privacy information.
In einem Gefängnis des syrischen Geheimdienstes ließ Anwar R. Menschen foltern und ermorden. Nun hat ein deutsches Gericht ihn zu lebenslänglich verurteilt.
On this episode I am joined by internationally known celebrity chef Daniel Green. Daniel has published 10 cookbooks, hosted numerous tv shows and so much more! During our discussion, he talks about the difference between paleo and keto, how to make healthy choices while vacationing, why breakfast should be your biggest meal and more health tips to help you live your best life.
Die Herzchirurgie der Zürcher Universitätsklinik kommt nicht zur Ruhe. Gegen den Leiter Paul Vogt läuft ein Strafverfahren. Dies bestätigt die Staatsanwaltschaft gegenüber SRF. Vogt soll eine Operation vorzeitig verlassen haben, um einen anderen Termin wahrzunehmen. Der Patient starb. Weitere Themen: * Die Stadt Zürich soll auch beim Bauen auf den Klimaschutz achten * In Stadtzürcher Liegenschaften sollen keine externe Reinigungsleute mehr arbeiten * Zürcher FDP lanciert zwei Quereinsteiger für die Regierungsratswahlen * ZSC gewinnt sechstes Spiel in Serie
Darpa is looking for Chefs to make waste and 3D printed food to look appealing. KFC has joined the fake meat movement. Are you ready for bug burgers? We also look at what the IMF, WEF and Council on Foreign Relations are talking about at their most recent meetings. Covid and Vax news as well! email us at: downtherh@protonmail.com Show Notes: https://gcn.com/emerging-tech/2021/11/darpa-seeks-top-chef-for-3d-printed-food/316299/ https://theconversation.com/lab-grown-meats-and-cow-free-dairy-can-meet-the-demand-for-protein-and-help-address-climate-change-173404 https://nypost.com/2022/01/11/kfc-introduces-plant-based-beyond-fried-chicken/ https://www.msn.com/en-us/foodanddrink/cocktails/the-future-of-food-could-include-insect-burgers-and-printed-meat/ar-AASbvSd https://news.crunchbase.com/news/lab-grown-meat-startups-venture-investment/ https://www.breitbart.com/europe/2022/01/12/be-very-afraid-world-economic-forum-expands-list-of-global-fears-for-2022/ https://www.naturalnews.com/2022-01-12-mainstream-scientists-now-embracing-vaccine-depopulation-explanation.html https://www.bloomberg.com/news/articles/2022-01-11/repeat-booster-shots-risk-overloading-immune-system-ema-says https://summit.news/2022/01/11/professor-covid-survival-rate-for-under-20s-is-99-9987/ https://www.naturalnews.com/2022-01-12-uk-media-refuses-report-4-of-5-covid-deaths-multiple-vaccines.html https://thenationalpulse.com/2022/01/09/watch-vax-taskforce-chief-says-mass-vaccination-pointless-time-to-stop-counting-case-numbers/ https://summit.news/2022/01/07/district-judge-orders-fda-to-quicken-release-of-pfizer-vaccine-docs/ --- Send in a voice message: https://anchor.fm/darrell-g-fortune/message
2x Olympic Gold Medalist & Chef de Mission for Team Canada Catriona Le May Doan joined OverDrive earlier today to chat about the campaign for Team Canada ahead of Beijing 2022 & the journey for athletes to get to this peak.
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Cody Marwine. He's the owner and chocolatier at The Perfect Truffle in Frederick, Maryland. My full conversation with Cody will be released in the upcoming months as part of season 3. ===========Cody Marwine and The Perfect Truffle===========The Perfect Truffle on InstagramThe Perfect Truffle Website==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
Sara Blakely is the founder of Spanx–a company that has disrupted the undergarment business with a product that Sara invented in her apartment after cutting the feet out of a pair of pantyhose. The company name makes people laugh–say “Spanx” out loud without smiling–I'll bet you can't. But it's been Sara who's been laughing all the way to the bank since she launched her slimming undergarment and her company in 2000. In October of 2021, Sara sold her majority share to Blackstone, making her net worth more than a billion dollars. Through the Sara Blakely Foundation, she has donated millions to charity over the years.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Chef Todd English explains the concept behind the cannabis company LastLeaf and his involvement with the brand. Plus, how he built his restaurants empire with 60 locations around the world.
It's part two of our episode with Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and UN World Food Program Goodwill Ambassador, Andrew Zimmern. Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, is currently streaming on Discovery+ and will air on Chip & Joanna Gaines' forthcoming Magnolia Network in 2022. A Taste of the Good—and Bad— Life Andrew knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. In 2020, Andrew was nominated for a Daytime Emmy Award for Outstanding Host. He has won James Beard awards for “TV Food Personality” (2010), “TV Program on Location” (2012), and “Outstanding Personality/Host” (2013 and 2017). In 2021, the annual Taste Awards created a new special achievement award, The Andrew Zimmern Discovery Award, that honors his mission to discover new cultures and flavors. Andrew was one of the inaugural honorees. In 2016, Andrew was named one of “America's 50 Most Powerful People in Food” by The Daily Meal, one of the “30 Most Influential People in Food” by Adweek and as one of Fast Company's “Most Creative People in Business.” In 2017, Andrew won the award for Best Host at the Cynopsis TV Awards. According to Eater, “Zimmern knows more about the foods of the world and the history of modern gastronomy than anyone else in our solar system. He's a walking, talking food encyclopedia, and a true omnivore.” Andrew has appeared as a contestant on Iron Chef, and as a guest judge on episodes of Chopped, Top Chef Masters, Iron Chef and Top Chef. In 2016, he co-starred as a mentor for Season 2 of Food Network's All-Star Academy. Follow the podcast on: Apple: https://rb.gy/lnef9x Spotify: https://rb.gy/d9mdil YouTube: https://rb.gy/bqqidf Stitcher: https://rb.gy/p9y4w8 Android: https://rb.gy/05jxnj
With just over 580,000 residents, Wyoming is a state where “when you meet someone, it really is about one or two degrees of separation before you are starting to find common friends,” says First Lady of Wyoming, Jennie Gordon. That connectedness makes the knowledge that 1 in 5 children in Wyoming suffer from food insecurity even more personal to the First Lady and the people of Wyoming. As First Lady, Gordon has made food insecurity a core initiative and launched the Wyoming Hunger Initiative in 2019. The initiative is working with existing organizations in the state to end childhood hunger and food insecurity in Wyoming: “Almost every community had a food pantry…but what they needed was awareness. I wanted to work on raising awareness and finding a Wyoming solution to the [food insecurity] challenges we face in the state,” says Gordon. In this episode of Add Passion and Stir, Gordon shares how her parents' experience with food insecurity – her mother grew up in Vienna, Austria during WWII and her father grew up during the depression in a family with 10 children – inspired her commitment to end hunger. She also discusses how programs like “Grow a Little Extra” and “Food from the Field” offer opportunities for the people of Wyoming to share their strength by planting additional crops in their home gardens or streamlining the donation process for game and meat. “In our first year [of Grow a Little Extra], we had over 10,000 lbs. of produce that was donated throughout the state.” Join us for this conversation about building pathways for neighbors to support neighbors. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, chef Melissa King shares her journey towards self acceptance and how living in her truth has helped her evolve as a chef and a human being. We learn how this personal growth impacted her experience on Top Chef, and what her life is like now living openly as a queer Asian woman in the culinary space. See acast.com/privacy for privacy and opt-out information.
Was ist überhaupt Gendermedizin und wie läuft so eine Zulassung von Medikamenten in Deutschland ab? Sind alle auf dem Markt erhältlichen Medikamente auch an Frauen getestet worden, was ist mit dem weiblichen Zyklus? Fragen über Fragen, hatte ich an die Chefärztin der Barmer und diese möchte ich gerne in der heutigen Folge mit euch teilen. Viel Spaß bei der Folge! Die erwähnten Links findet ihr hier: https://www.barmer.de/gesundheit-verstehen/ungleichbehandlung/warum-wir-ungleichbehandlung-brauchen-352972 __________________________ Webseite: www.sinaoberle.de Hautklar Online Kurs: www.hautklar-online.de Wunderweg Online Kurs - vom Kinderwunsch zum Babyglück: https://sinaoberle.de/kurse/wunderweg/ Bücher: Hautklar - Das Buch zur reinen Haut nach dem Absetzen der Pille & Zykluscode bei Stimmungsschwankungen vor der Periode eBooks: Zyklusliebe und ätherische Öle für die Frau: https://sinaoberle.de/buecher/ paopao essentials: https://paopao-essentials.de/collections/alle-produkte Instagram: @sina.felica
Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto.Follow @eatalyflatiron @tessofthecaves @prosciuttodiparma_it @ingredientinsiders @truffledawg @theprosciuttoqueenhttps://www.prosciuttodiparma.com/https://www.eataly.com/us_en/stores/prosciutto/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/
On this episode of SimplyPodLogical, Cristine and Ben talk about the recent Twitch trend of streamers live-reacting to movies and television shows in their entirety and discuss fair use, YouTube vs. Twitch approach to copyright, and what this means for the creator economy.
In Episode #186 we hear from chef Derek Sarno. This is a condensed bite-size throwback from a conversation we had a few years ago when I was in the United Kingdom. Derek is the co-founder of Wicked Kitchen - a food company offering plant-based food in major grocery outlets throughout the UK, Ireland and USA. Wicked Kitchen also have thousands of plant-based recipes available online.I hope you enjoy the episode.Resources:Connect with Derek on InstagramVisit the Wicked Kitchen websiteWicked Kitchen recipesWant to support the show?If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes.It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app.Simon Hill, Nutritionist, MSc, Sports Physiotherapist, Bsc (Hons)Creator of Plantproof.com and host of the Plant Proof PodcastAuthor of The Proof is in the PlantsConnect with me on Instagram and TwitterDownload my FREE two week meal planDownload my FREE blood test and supplement guides here
On this episode: The ”Poddin' Next Door" crew opens with the usual banter and slappers for your head tops. RIP to the GOAT Bob Saget..The guys talk about Chakras, fin facts, Arctic gun testing, Sport Segment, Golfing Beans, Food, jewelry Joe, 3 hobbies, thrifting gold mine, and other things were discussed. Listen on most Digital Streaming Platforms. Apple, Amazon, Spotify, Google…… Follow + Subscribe: Instagram - @poddinnextdoor YouTube - Poddin' Next Door
Bianca hat einige Fragen zu ihrer aktuellen Situation. Und jetzt verlangt der Chef auch noch einen Schwangerschaftsnachweis für seine Unterlagen...
Der Chef des deutsch-russischen Forums warnt eindringlich vor einer kriegerischen Auseinandersetzung an der Grenze zur Ukraine. “Wir sind förmlich verdammt dazu, dies zu verhindern”, meint Matthias Platzeck. Anlässlich der amerikanisch-russischen Gespräche in Genf fordert Matthias Platzeck, Vorsitzender des deutsch-russischen Forums, eine neue europäische Entspannungspolitik. Komme es an der ukrainisch-russischen Grenze zu einer kriegerischen Auseinandersetzung, dann folge eine neue “Eiszeit” zwischen Ost und West, warnt Matthias Platzeck. “Wir sind förmlich verdammt dazu, dies zu verhindern.” Eine “mit den anderen EU-Partnern abgestimmte, gemeinsame Außenpolitik” zur Entspannung mit Russland könne dafür durchaus Impulse liefern. Die jetzige Situation erinnere ihn “in manchen Facetten an den Kalten Krieg”, die aber durchaus noch schlimmer werden könne. “Wir leben schon längst wieder in der Gefahr, wie vor 1914, wo man praktisch schlafwandelnd in einen Krieg hinein taumelte”, sagte Platzeck weiter. Russland fühle sich seit mehreren Jahrzehnten “bedrängt von der Nato-Osterweiterung”. Es gehe Moskau deshalb mit seinem massiven Truppenaufbau vor allem darum, “Sicherheitsbedürfnis in ihrer direkten Umgebung zu befriedigen”. Er hoffe sehr, dass nach den Gesprächen in Genf zumindest wieder die Nato-Mission der Russen eröffnet wird. Man brauche “solche Kommunikationskanäle dringend, um Gefahren abzuwenden”. Zudem müssten Mechanismen wieder in Gang gesetzt werden, die bereits 1997 zwischen der Nato und Russland vereinbart worden seien. Etwa, “dass es es keine Nato-Manöver in früheren Warschauer-Pakt-Staaten geben wird und dass dort keine Raketen aufgestellt werden”. Vielleicht könne man auch “ein Moratorium” erreichen, dass erstmal “keine großen Militärmanöver mehr stattfinden, dass die Rüstungskontrolle wieder eine Rolle spielt, dass auf Stationierung von Waffensystemen sowohl auf russischer, aber auch auf Nato-Seite verzichtet wird". Weitere Nachrichten: Djokovic, Aung San Suu Kyi. Moderation, Redaktion: Lars Langenau Redaktion: Pegah Julia Meggendorfer, Franziska von Malsen Produktion: Justin Patchett Zusätzliches Audiomaterial über Reuters und Deutsche Welle.
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Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist and Professional Chef to do so. He is also the only cardiologist with joint academic appointments in both the Medical and Culinary Arts. He is a board-certified Interventional Cardiologist, Professional Chef, and Professor of Culinary Medicine at The University of Montana where he teaches the same. Website: www.chefdrmike.com
With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with his friend and business colleague, Ty Rodriguez. In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Today Chef Ferrel Alvarez owns 3 total concepts, Rooster & The Till, Nebraska Mini Mart, and Gallito Taqueria. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Constant progression." In today's episode with Laura McCutcheon we will discuss: Culinary school Kitchen behavior Organization What having a child does to your career Personal struggles affecting a career Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity What is your biggest weakness? Self critic What's one question you ask or thing you look for during an interview? Good people What's a current challenge? How are you dealing with it? Keeping up with all that I want to achieve Share one code of conduct or behavior you teach your team. Positivity What is one uncommon standard of service you teach your staff? Be yourself What's one book we must read to become a better person or restaurant owner? The Obstacle Is The Way: The Timeless Arte of Turning Trials into Triumph by Ryan Holiday GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. FusionPrep: Training, Safety, and Compliance Platform What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Tock: Reservations If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family first Be a good person Positive mindset/live with humility Contact info: Rooster & The Till website Instagram: @roosterandthetill @ferrelalverez Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Farrel Alvarez for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Lisa joined by Peter Minaki, the creator of the popular Kalofagas food blog (Kalofagas.ca) and a frequent contributor to Greece's Free Press gastronomy website to talk about his latest cookbook, The Everything Green Mediterranean Cookbook: 200 Plant-Based Recipes for Healthy―and Satisfying―Weight Loss. Peter teaches cooking classes, provides catering, and creates restaurant popups at venues around Toronto. His recipes have been featured in Canadian Living, Opa!, National Herald, Stahl, and Ensemble Vacations, and he is the author of The Big Book of Mediterranean Recipes and The Everything® Mediterranean Cookbook, 2nd Edition. He lives in Scarborough, Ontario. Not only does Peter tell us the ins and outs of the Mediterranean diet but he talks about stocking a Mediterranean kitchen, highlights some of his green Mediterranean recipes (tells the stories about how some of them came into being too), and shares stories about his time in Greece with his family! Book description: The Everything Green Mediterranean Cookbook: 200 Plant-Based Recipes for Healthy―and Satisfying―Weight Loss. Take the Mediterranean diet to the next level of health with these 200 plant-based, whole food recipes to get you feeling your healthiest. The Mediterranean diet centers around fresh vegetables and fruits, whole grains, olive oil, seafood and lean meats, and nuts and has been the most popular diet for reducing harmful inflammation, avoiding diseases, and losing weight. Already one of the best diets on the planet, there is a way to increase the benefits—by simply removing most or all meat and animal products. With these 200 vibrant and healthy recipes, The Everything Green Mediterranean Cookbook will guide you as you move towards a healthier lifestyle—one delicious meal at a time. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week I had the pleasure to talk to Marc Quiñones, Executive Chef at Más Tapas y Vino, Marathoner, Runner. He is also a prolific runner competing in multiple marathons, half marathons, 5ks, and more in the short time he's taken up running. If you have never had the pleasure to meet Marc, you'll quickly notice his energy and enthusiasm. He talks about his journey in running, being on Hell's Kitchen, and the ups and downs that have come along the way. There is a lot in this episode and it was a lot of fun to really get to sit and talk with Marc. He really believes in putting in the work and that if he can accomplish his goals, anyone can. He is willing to put himself out there through all the good and bad and is happy to be real with you. It's a great way to go through life and I hope you enjoy his story. In the New Year, I hope you can take away something from Marc. Maybe it's his energy, maybe his openness, or perhaps it's just the willingness to fail. So get out there, be fearless, be safe, chase those goals, and keep running, New Mexico.
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