Podcasts about colita

The contentious relationship between Twin Cities restaurants and employee unions is once again making headlines. Minneapolis restaurant business mogul Daniel del Prado's DDP Restaurant Group announced that the four Café Cerés locations will close this month. In a statement, DDP Restaurant Group said they are closing the Café Cerés locations to focus on their other restaurants, which include fine dining restaurants Martina, Colita and Porzana. “While we are proud of what we accomplished in the café space, it is clear that the DDP Restaurant Group's future lies in what we do best — creating and operating amazing, and highly successful, restaurants by delivering exceptional hospitality, crafting unforgettable dining experiences, and leading chef-driven food and beverage programs,” the statement said in part. Last August, baristas at Café Cerés voted to unionize under hospitality union UNITE HERE Local 17. Employees were in the first few months of contract negotiations with DDP Restaurant Group when the closure was announced last week.  “Heads of restaurant empires like Daniel del Prado would rather close shop than give a fair share to the workers who make them rich,” a spokesperson for the union said in a statement. A similar situation happened last year at chef Ann Kim's Uptown restaurant called Kim's. Kim's workers voted to unionize and within two months the restaurant closed, citing “financial losses.” Adam Platt, the executive editor of the magazine Twin Cities Business, joined Minnesota Now to break down what he thinks is happening in Twin Cities restaurants.

El ñoñomame de la semana: It End With US, Neil Gaiman, D23, Borderlans. La Pregunta de la semana: ? Esta semana la mesa se reúne para hablar de la Colita. La acolita desato mucho mame y flame wars pero muy poco discuso, por eso, esta semana La Mesa se reúne a discutir todo lo que esta mal con la franquicia, especialmente su fandome. Los covachos discuten sobre Star Wars como IP, y su estándar de calidad, hablan sobre porque el fandome de esta franquicia es quizá ael peor fanfome ñoño, también discuten que esperan de esta galaxia muy muy lejana. Ah si, y al final el supremo líder valentin se nos une para descarrilar la conversación. FICHA TECNICA, Sofia “Darth Feminist” PerSal, Issac “Jedi Maste” De La Rocha y Cesar “Glob Ren” Castañon. Invitado especial Valentín “El Emperador” García. FECHA: 21 de Agosto 2024 ¡Conviértete en miembro del canal de YouTube desde $9 al mes, y ayúdanos a seguir creando contenido: https://t.ly/rnHbh Suscríbete al Podcast de La Covacha en: - Spotify: http://spoti.fi/2XJDQq2​ - Apple: http://apple.co/2KkWpOb​ - Amazon Music: http://amzn.to/3qjUUzm​ - Google Podcast: https://t.ly/l3wOY - I Heart Radio - https://t.ly/CSbu4n Síguenos en: www.lacovacha.mx Twitter: https://twitter.com/LaCovachaMX Facebook: https://facebook.com/MXLaCovacha Tik Tok: https://tiktok.com/@lacovacha.mx Instagram: https://instagram.com/lacovacha.mx Twitch: https://twitch/lacovacha.mx

Aquí tenéis un nuevo episodio de vuestro podcast maderil favorito en el que vamos a analizar en profundidad uno de los últimos éxitos de Cranio Creations. Además, recuperamos la sección de estante lustroso para desahogarnos un poco con ciertos juegos. Ahí os va el menú: (0:06:04) El Juego del Programa: Rats of Wistar (1:19:55) Estante Lustroso: Pinos y Castaños: (1:21:42) Hamlet (1:26:57) Barrio (1:32:02) 3000 Granujas (1:38:23) Imperium (1:47:20) AvGhost (1:53:22) Bruges

Con más de la mitad de Puerto Rico sin servicio eléctrico, LUMA hace un show mediático al transportar un transformador de un lado de la Isla al otro. La generación Changa no sabe lo que es vivir sin internet vs la generación X y se forma el reperpero en las redes con el nuevo meme del “Hawk Tuah!” ¡Escúpelo nena! Con las participaciones de Gustavo “El padre de” Cáez, Marcos “Tribólico” Rodriguez, Sharon “Joya Master” Solá, Gustavito “El AntiCristo de Guavate” Cáez, Giancarlo “La Maldad” Martínez y Alberto “Sir Super Servo” Reyes. ADVERTENCIA: El material discutido en este programa no es apto para menores de 18 años y no representa la opinión de Spotify. Sugerimos discreción). ©2024 Se Rascó Así Productions. Derechos Reservados --- Support this podcast: https://podcasters.spotify.com/pod/show/se-rasc-as/support

Nursery rhymes are told to kids for fun and learning but some of them have some intertesting origins and strange words. In this episode, Cristina tells Carmen about the possible origins of Sana Sana, Colita de Rana and other dark nursery rhymes that neither one of them had heard before. But first, Carmen reads the listener story.If you have a spooky story to share, email Espookytales@gmail.com or leave us a voicemail at call the Espooky Hot Line (360)836-4486. You can also submit it on Discord! Thank you so much for sending your stories!Check out Cristina's new daily podcast A Little Bit de Todo wherever you listen to podcastsListen to Carmen and Cristina talk about Latin American history on Historias Unknown on any podcast app: https://www.historiasunknown.com/follow/For more spooky stories, check out the Tiktok! https://www.tiktok.com/@espookytalesInstagram https://www.instagram.com/espookytales/Chat with us on Discord! https://discord.gg/Sb3AHZfU6JFind us on Youtube: https://youtube.com/@espookytalesJoin the Espooky Tales Book Club for Busy People: https://substack.com/@espooky?utm_source=profile-pageFind the book club list on bookshop https://bookshop.org/lists/espooky-book-club-listWant to be a Patron? Get episodes AD-FREE, listen before they are released to anyone else, get bonus episodes, exclusive stickers, additional and more! Learn more by visiting https://www.patreon.com/EspookytalesGet Espooky Merch: https://www.bonfire.com/store/espooky-tales/Get your True Crime and Paranormal Podcast Festival tickets: https://truecrimepodcastfestival.com/Use code ESPOOKY15 for 15% off your tickets!!Mailing AddressEspooky TalesPO BOX 3234Vancouver, WA 98668

Nos sentamos con la directora de ARCO, Maribel López, muy satifecha con cómo se está desarrollando esta edición para que nos guie por ella. Con la galerista Rocío Santacruz, que vende obra de artistas como Pilar Aymerich o Colita, hablamos de las mujeres en el arte contemporáneo y las tendencias actuales en relación.Con Marta Pérez Ibáñez, de Mujeres en las Artes Visuales, hablaremos con perspectiva de género del mercado del arte y el informe que presentan.Conocemos las 30 piezas que ha adquirido el Ministerio de Cultura a través del Museo Reina Sofía en la feria y lo hacemos con el director de la pinacoteca, Manuel Segade.No nos queremos olvidar de las jóvenes artistas de la galería Chiquita Room con Alba Yruela y Julia Aurora Guzmán. Nos vamos con el adelanto de lo que puede pasar en los Oscar este finde con Conxita Casanovas, pendientes de 'Robot Dreams' y 'La sociedad de la nieve' y el country hecho por mujeres, empezando por Beyoncé, que trae Leyre Guerrero para cerrar la semana.Escuchar audio

El poeta y periodista habla en #ElFaroSeguir de dos mujeres artistas que admira. 

Conocemos a la banda bilbaína 'Galerna', que ha publicado un disco que se escucha como se lee una novela y que nos lleva de viaje desde su ciudad a Roma. Descubrimos el doble acercamiento al Tío Vania de Chejov que ha planeado Pablo Remón y que se puede ver en las Naves del Español. Visitamos la exposición dedicada a Colita en el Círculo de Bellas Artes de Madrid y leemos a Emil Cioran con Use LahozEscuchar audio

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! U.M.E.- A buenas horas el poder judicial mueve la colita (21-02-2024) ====== ASUNTO AYUDA ABOGADOS DENUNCIA A RAÚL =============== Si quieres ayudar a Raúl esté es su número de cuenta Bancaria: ING ES43 1465 0100 97 1750824033 ============================================================= Más contenido inédito en: https://www.es-tv.es Aportaciones a Raúl: https://www.patreon.com/user?u=40527138 Nº de cuenta: ES75 3018 5746 3520 3462 2213 Bizum: 696339508 o 650325992 Aportaciones a David: https://www.patreon.com/davidsantosvlog Nº de Cuenta: ES78 0073 0100 5306 7538 9734 Bizum: +34 644919278 Aportaciones a Equipo-F: TITULAR: EQUIPO F CUENTA: ES34 1465 0100 9417 5070 9106 C ÓDIGO SWIFT: INGDESMM Conviértete en miembro de este canal para disfrutar de ventajas: https://www.ivoox.com/podcast-un-murciano-encabronao-david-santos-los-audios_sq_f11099064_1.html Canales de U.M.E.: El Cid

En esta sección de Cultura LGTBIQA+ en Plaça Tísner, presentada por Laura Sangrà, la artista e investigadora del travestismo Rubén Antón de Drag is Burning hace un homenaje a la fotoperiodista Isabel Steva ‘Colita' y analiza su legado fotográfico sobre la Barcelona preolímpica, la cultura disidente de los bajos fondos y la zona alta con la Gauche Divine de Barcelona. Mención especial a la ya icónica fotografía de las Ramblas en 1977 retratando la primera manifestación gay del Estado español tras la muerte del dictador. Esta sección incluye reportaje de Bea Rodríguez y Jordi Galindo en La Model de Barcelona con motivo de la exposición ‘500 AÑOS DE TRAVESTISMO' de Rubén Antón.

In this episode of "Makers of Minnesota," host Stephanie interviews guest Rachel Ingber, founder of heirloomcollab.com. Rachel specializes in helping individuals preserve their family recipes and heirlooms by creating personalized cookbooks. She discusses her journey of creating a cookbook for her husband's grandmother and how the positive reception from family and friends inspired her to turn this into a business. Rachel explains the process of collecting recipes from clients, collaborating on book design and content, and the option of including photographs. The episode delves into the emotional aspect of preserving family traditions and the practicalities of pricing and logistics in creating these heirloom cookbooks. Additionally, Rachel shares insights into her own passion for food, photography, and family, making the episode a heartwarming exploration of the importance of culinary traditions.EPISODE TRANSCRIPT FOLLOWS:Stephanie [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people about food, that work in food, that love food. And I'm here today with Rachel Ingber, and she is the founder of a company called heirloomcollab.com. And I'm super excited to talk to her because what she helps you do is she helps you put your family Peas, your heirlooms, your treasured grandma Jane's pie recipe into a format that You can use it either for just having this like a word document situation or she'll help you actually put it into a book. Rachel, this is so needed and so excited to talk to you because I feel like this is such a lovely thing that you can offer people. How did you get started?Rachel [00:01:06]:Yeah. I'm excited to talk to you as well. I actually started, By creating a cookbook for our family, I created, in 2019, a cookbook honoring, my husband's grandmother's recipes. She had, was about to turn 100. I gave it to her for her 1 100th birthday, and she was super renowned in the family for her cooking and baking. And, originally, I just wanted the recipes for myself, and so I started collecting them over the years and, had this idea of, like, taking pictures of each item and making it look like a real cookbook. And so after I had finished that book for her, The whole family wanted a copy, and I think we ended up having over a 100 family and friends, request to get a copy of the book. And she ended up passing away later, that following year, but it became this Really amazing tribute to her and so nice and lovely that we were able to cook her food whenever we missed her and have her cookbook sitting out with her picture on it.Rachel [00:02:12]:So Yes. The idea of starting to do it for other people and their families as well kind of spurred as this COVID, side hustle project, just to kind of to pass it forward.Stephanie [00:02:28]:What was one of the recipes in your grandma's cookbook that stands out to you that you love?Rachel [00:02:34]:Yeah. My favorite recipe, oh, it's Probably a tie. Her apple crisp, I make for, probably almost all of our family holiday gatherings, And my father-in-law even request it for his birthday these days. And then her chocolate chip cookies. Like, it's just Such a classic amazing cookie, and those are probably the go to. When we're missing her, we make her cookies, and they're just the greatest.Stephanie [00:03:03]:So people did how do they give you these recipes? Like, do they put them in a word document and then send them your way? Or, Like, what this is such a I write cookbooks, so it's such a challenging process. I'm I'm curious how you take, Like these heirlooms, and you condense them and get them into a form where these people can use them in a book.Rachel [00:03:24]:Yeah. So when I meet with a client. We have a consultation, and, it's actually quite simple. They can create a Google Drive for them to share their recipes with me, And it could be anything from something already typed up in Word if they keep track of that, or sometimes it's them just photographing their handwritten index cards. Especially a lot of my older clients aren't, like, savvy to retype them. So they'll drop those over me, and then I will type them all up for them and, collaborate with them on, you know, what sections they want, how many of the recipes they wanna include, Which ones they would like to be photographed? I do all the photography as well. And together, we collaborate to make that cookbook.Stephanie [00:04:08]:So last year, how many books do you think you made?Rachel [00:04:12]:I think last year, I made probably around 10 throughout the year. And I previously, we've been work doing this part time. As I said, it started with a side hustle, and then In late fall, just decided to sorta do this a little bit more full time. So hoping to ramp up even more business this year.Stephanie [00:04:32]:How have you figured out how many books you think you can do in a year? Because just the I I'm working on a book right now, and just the idea of writing 10 cookbooks, I'm like, oh, that's so much work.Rachel [00:04:44]:You know, I haven't had to put a number on it. So far, I haven't needed to turn anybody away. I've been really fortunate to be able to squeeze things in and make time, but, I think I'm fortunate in that A lot of the hard part is done because the clients are the ones that are supplying the recipe and supplying the the stories and the introduction that goes along. I know in New York, Cookbook is so beautifully written that must have, been such a labor of love to write out those stories and be really thoughtful. And, so I'm lucky that that that part of the work is on the client for me.Stephanie [00:05:20]:So when you It it seems like I just looked at your kinda pricing on your website, and I'm sure this varies depending on the complexity of the project. But, You know, like, you can get it looks like a pretty good sized book with some good family recipes, like, for under $5,000 all in with Pictures and everything. I mean, when you think about that to have it in your family and an heirloom like that, it's that's a that feels really reasonable to me.Rachel [00:05:49]:Yeah. I mean, it is a lot of work. Like I said, I go through and I edit every recipe. I try to translate it so that it's, so that future generations will be able to easily make it. Things won't need to be memorized. And then for all the items that are photographed, For folks that are local, they have the option. They can either make or cook the dish, and I'll come over and photograph them in a few different sessions, or I can do it all. And I that is what I do for, clients of mine that aren't local.Rachel [00:06:19]:So, The actual cooking of the dishes and the styling and taking shots of it, that can end up taking a lot of work. So, that's kind of what makes the price, the way it is. It is it's certainly not a cheap, inexpensive gift, but it's something that I have a lot of clients that Go in with, like, their siblings and give it together as as a, gift for their parents' birthday or anniversary.Stephanie [00:06:45]:Yeah.Rachel [00:06:46]:And it typically works out well that way. But, yeah, as you mentioned, it's, something that their whole family will be able to pass down and be able to share those with future generations, and order more cookbooks whenever they want. You can have unlimited number of copies of it.Stephanie [00:07:03]:Do you find that People more often than not make the recipe and have you photograph it, or do they want you to make it?Rachel [00:07:11]:Honestly, it's about 5050, of folks that want that control and wanna be able to make it the way that they make it, And that works out just fine. It's sometimes it's nice that I can even if I'm coming to their house or kitchen to photograph, it's in their dishes. So it's Set up the way that they always would serve it. Whereas when I'm the one doing it, I get to take a little bit more creative license, and make it You know, style it beautifully, and, it it turns out beautiful either way. But, it's about 5050 in what a client wants. And then we're separate toStephanie [00:07:46]:Do you have to warehouse, like, dishes and different things for styling purposes?Rachel [00:07:52]:I do. Yes. I have, like a little mini prop studio in my house, and then I also have, like, backboards, and stuff that I travel with. So when I go to a client's home, it's not necessarily even taken in their kitchen. I find the place with the best light in their house, And I set up, you know, a fake wooden table or, different countertops, and take photos that way.Stephanie [00:08:18]:Yeah. It's people don't think about, like, all of the weird styling that has to happen for these books. When you are doing, like, a lot of our grandma's recipes have ingredients that people don't really have anymore, like one of the ones that comes to mind is olio. I don't know if you've ever come across any recipes with Olio, which is basically just like a Crisco or a lard. But do you just make substitutions on those then or try to modernize Sam?Rachel [00:08:46]:So I always ask. That's part of the collaboration, process, but I will ask the client, do you want me to say margarine or butter or Crisco, or do you want me to use the initial, original terminology? Same with, like I see a lot of, like, number 10 cans or whatever that of canned vegetables. So we always discuss that up front, and if they want it to be true to how it was originally written or modernize so that anyone can follow it in the future.Stephanie [00:09:15]:Has this set a fire in you to write your own book?Rachel [00:09:20]:I haven't really thought about doing that, yet. I I love cooking. I love cookbooks. I've been experimenting a lot with gluten free lately. My son, about a year and a half ago, was diagnosed with celiac disease. So That's been something I've been doing personally a lot is converting all of my favorite recipes to be gluten free for him. And so that's kind of been fun, but I haven't had the I haven't thought of yet making a cookbook of them.Stephanie [00:09:50]:It is. So, I mean, you're lucky in that, You know, somebody being gluten free so long ago, they didn't even know, number 1. Number 2, there weren't substitutions of flour and and different things like there are now. So that's so nice. And so many of the recipes, we know all the tricks to, like, translate things beautifully.Rachel [00:10:11]:Yes. I feel incredibly fortunate that, we're living in the age where it's so common, and, grocery stores have a lot of ingredients. So, and I'm lucky that I like to cook. So Yeah. It actually makes the the the eating at home is Quite easy. It's eating out at restaurants, so it is more challenging for us. But, but, yeah, he's he's lucky to have me are venting in the kitchen a lot.Stephanie [00:10:36]:Do you have some favorite restaurants that you go to that offer gluten free things?Rachel [00:10:41]:Well, because he's only 8 and has very kids like palate. His favorite right now is actually Redstone. Sure. He likes he's a big French fry lover, so we look for restaurants that have, like, a dedicated gluten free fryer. That's one of his main, prerequisites. But in terms of, like, more mature taste, I really love Colita. That Menu is a 100% gluten free, so is HiHi. So there's lots of really awesome options out there.Stephanie [00:11:14]:Yeah. You mentioned 2 of my favorites. My friend Jolene is working at HiHi and revamping and creating some new menu items that just look fantastic. It's incredible.Rachel [00:11:26]:I'm going there this week. Yeah.Stephanie [00:11:28]:It's super delicious. So when we talk about cookbooks, are there some favorites that stand out to you that you find yourself going to, Like or that you just love or think are so beautiful?Rachel [00:11:39]:Absolutely. I I'm a sucker for, like, color and herbs and stuff, so, I think that those Often will make photos really pop, just some added fresh herbs on top of dishes. But, yeah, I have a lot of favorites that I have kind of adopted over the years of doing this. Kind of one of the perks of doing it is I get to borrow people's recipes. But, yeah, we eat, a lot of chicken, a lot of salmon. I do meatballs at least once a week from scratch for my family. So we've had Lots of favorites.Stephanie [00:12:19]:I'm looking behind you, and I see my cookbook on your shelf.Rachel [00:12:23]:Yeah. It's up there.Stephanie [00:12:25]:I see it. It's so cute. But it's also next to, like, salad freak. Like, if you think about a book that is just so beautiful visually, like that book. And and I don't cook out of it as much as I would like to because I liked the recipes in there. I'm just like it's just such a beautiful book. And I'm a sucker too for, like There's a lot of Mexican and Indian cookbooks out right now that they're just so vibrant on the the front covers. Do you shoot the covers for your books too?Rachel [00:12:54]:Yes. So, typically, it is one of the dishes that I photograph that goes on the cover. Or, if the person that we're is still alive. I'll take their portrait. So I have, yeah, a couple a few words. The person that we're showing Picture on the front of the cover.Stephanie [00:13:14]:Oh, I just love this. I think it is so great. And, You know, there are services that do this where you can upload files and but the idea of you giving, like, a real personal experience and walking them through it and then also making the dishes, like and making it like a professional book. I just think it's So cool. So people can start out and get information about you at heirloomcollab.com, And you've got some, like, beginning price points there. I'm sure depending on the level of complexity, you'll figure out whatever needs to happen. Do you, like I would imagine that's kinda hard to figure out all the pricing. Like, were you upside down at first when you started just in time? I would imagine you would be.Rachel [00:14:01]:Yeah. So I actually give every single client a custom quote based on the things that they actually wanna include in their book. And the way that I price it is really just on number of total recipes and how many are gonna be photographed. That is the bulk of what indicate dictates my time. So all of the things other things I include, like taking photographs of those handwritten original note cards or incorporating family photos and stories, I do that. I just incorporate that into the project and know that's gonna coming. But that way, I don't have to a la carte every little thing, and you it can be a little bit more of a full service model. So I had just have, like, a equation that I use to kind of price those out, but the website is really meant to give people an idea, a starting point of the types of, like, packages, if you will, that we can provide.Stephanie [00:14:56]:And I love that because it allows you as a family to make a decision because it's an investment. But, Like, okay. How are we gonna work this out, and do we wanna do it? And I just yeah. I'm a big fan of what you do. You showed me one of your books. That's just so sweet. And if people are looking for this service, it sounds like Rachel can take on some more work. So go ahead and, I'll put your links in the show notes, and people can follow-up with you.Stephanie [00:15:22]:And let her know that Stephanie's dish sent you just because it's always good. I I'm just crazy about your service. Honestly, I found you online. I saw on Instagram, and I was like, wait. There's a lady that does this for people. This is amazing because it's an undertaking.Rachel [00:15:38]:Yeah. Thank you. I love it so much. Honestly, my Passions have always been around, like, food, photography, and families. So the being able to tie all 3 of those together in this thing called work is incredible.Stephanie [00:15:51]:Yeah. Oh, you're so great. It's nice to meet you too. Thanks for coming on the program. I really appreciate it.Rachel [00:15:56]:Nice to meet you too.Stephanie [00:15:57]:Alright. We'll talk soon. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this episode of "Makers of Minnesota," host Stephanie interviews guest Rachel Ingber, founder of heirloomcollab.com. Rachel specializes in helping individuals preserve their family recipes and heirlooms by creating personalized cookbooks. She discusses her journey of creating a cookbook for her husband's grandmother and how the positive reception from family and friends inspired her to turn this into a business. Rachel explains the process of collecting recipes from clients, collaborating on book design and content, and the option of including photographs. The episode delves into the emotional aspect of preserving family traditions and the practicalities of pricing and logistics in creating these heirloom cookbooks. Additionally, Rachel shares insights into her own passion for food, photography, and family, making the episode a heartwarming exploration of the importance of culinary traditions.EPISODE TRANSCRIPT FOLLOWS:Stephanie [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people about food, that work in food, that love food. And I'm here today with Rachel Ingber, and she is the founder of a company called heirloomcollab.com. And I'm super excited to talk to her because what she helps you do is she helps you put your family Peas, your heirlooms, your treasured grandma Jane's pie recipe into a format that You can use it either for just having this like a word document situation or she'll help you actually put it into a book. Rachel, this is so needed and so excited to talk to you because I feel like this is such a lovely thing that you can offer people. How did you get started?Rachel [00:01:06]:Yeah. I'm excited to talk to you as well. I actually started, By creating a cookbook for our family, I created, in 2019, a cookbook honoring, my husband's grandmother's recipes. She had, was about to turn 100. I gave it to her for her 1 100th birthday, and she was super renowned in the family for her cooking and baking. And, originally, I just wanted the recipes for myself, and so I started collecting them over the years and, had this idea of, like, taking pictures of each item and making it look like a real cookbook. And so after I had finished that book for her, The whole family wanted a copy, and I think we ended up having over a 100 family and friends, request to get a copy of the book. And she ended up passing away later, that following year, but it became this Really amazing tribute to her and so nice and lovely that we were able to cook her food whenever we missed her and have her cookbook sitting out with her picture on it.Rachel [00:02:12]:So Yes. The idea of starting to do it for other people and their families as well kind of spurred as this COVID, side hustle project, just to kind of to pass it forward.Stephanie [00:02:28]:What was one of the recipes in your grandma's cookbook that stands out to you that you love?Rachel [00:02:34]:Yeah. My favorite recipe, oh, it's Probably a tie. Her apple crisp, I make for, probably almost all of our family holiday gatherings, And my father-in-law even request it for his birthday these days. And then her chocolate chip cookies. Like, it's just Such a classic amazing cookie, and those are probably the go to. When we're missing her, we make her cookies, and they're just the greatest.Stephanie [00:03:03]:So people did how do they give you these recipes? Like, do they put them in a word document and then send them your way? Or, Like, what this is such a I write cookbooks, so it's such a challenging process. I'm I'm curious how you take, Like these heirlooms, and you condense them and get them into a form where these people can use them in a book.Rachel [00:03:24]:Yeah. So when I meet with a client. We have a consultation, and, it's actually quite simple. They can create a Google Drive for them to share their recipes with me, And it could be anything from something already typed up in Word if they keep track of that, or sometimes it's them just photographing their handwritten index cards. Especially a lot of my older clients aren't, like, savvy to retype them. So they'll drop those over me, and then I will type them all up for them and, collaborate with them on, you know, what sections they want, how many of the recipes they wanna include, Which ones they would like to be photographed? I do all the photography as well. And together, we collaborate to make that cookbook.Stephanie [00:04:08]:So last year, how many books do you think you made?Rachel [00:04:12]:I think last year, I made probably around 10 throughout the year. And I previously, we've been work doing this part time. As I said, it started with a side hustle, and then In late fall, just decided to sorta do this a little bit more full time. So hoping to ramp up even more business this year.Stephanie [00:04:32]:How have you figured out how many books you think you can do in a year? Because just the I I'm working on a book right now, and just the idea of writing 10 cookbooks, I'm like, oh, that's so much work.Rachel [00:04:44]:You know, I haven't had to put a number on it. So far, I haven't needed to turn anybody away. I've been really fortunate to be able to squeeze things in and make time, but, I think I'm fortunate in that A lot of the hard part is done because the clients are the ones that are supplying the recipe and supplying the the stories and the introduction that goes along. I know in New York, Cookbook is so beautifully written that must have, been such a labor of love to write out those stories and be really thoughtful. And, so I'm lucky that that that part of the work is on the client for me.Stephanie [00:05:20]:So when you It it seems like I just looked at your kinda pricing on your website, and I'm sure this varies depending on the complexity of the project. But, You know, like, you can get it looks like a pretty good sized book with some good family recipes, like, for under $5,000 all in with Pictures and everything. I mean, when you think about that to have it in your family and an heirloom like that, it's that's a that feels really reasonable to me.Rachel [00:05:49]:Yeah. I mean, it is a lot of work. Like I said, I go through and I edit every recipe. I try to translate it so that it's, so that future generations will be able to easily make it. Things won't need to be memorized. And then for all the items that are photographed, For folks that are local, they have the option. They can either make or cook the dish, and I'll come over and photograph them in a few different sessions, or I can do it all. And I that is what I do for, clients of mine that aren't local.Rachel [00:06:19]:So, The actual cooking of the dishes and the styling and taking shots of it, that can end up taking a lot of work. So, that's kind of what makes the price, the way it is. It is it's certainly not a cheap, inexpensive gift, but it's something that I have a lot of clients that Go in with, like, their siblings and give it together as as a, gift for their parents' birthday or anniversary.Stephanie [00:06:45]:Yeah.Rachel [00:06:46]:And it typically works out well that way. But, yeah, as you mentioned, it's, something that their whole family will be able to pass down and be able to share those with future generations, and order more cookbooks whenever they want. You can have unlimited number of copies of it.Stephanie [00:07:03]:Do you find that People more often than not make the recipe and have you photograph it, or do they want you to make it?Rachel [00:07:11]:Honestly, it's about 5050, of folks that want that control and wanna be able to make it the way that they make it, And that works out just fine. It's sometimes it's nice that I can even if I'm coming to their house or kitchen to photograph, it's in their dishes. So it's Set up the way that they always would serve it. Whereas when I'm the one doing it, I get to take a little bit more creative license, and make it You know, style it beautifully, and, it it turns out beautiful either way. But, it's about 5050 in what a client wants. And then we're separate toStephanie [00:07:46]:Do you have to warehouse, like, dishes and different things for styling purposes?Rachel [00:07:52]:I do. Yes. I have, like a little mini prop studio in my house, and then I also have, like, backboards, and stuff that I travel with. So when I go to a client's home, it's not necessarily even taken in their kitchen. I find the place with the best light in their house, And I set up, you know, a fake wooden table or, different countertops, and take photos that way.Stephanie [00:08:18]:Yeah. It's people don't think about, like, all of the weird styling that has to happen for these books. When you are doing, like, a lot of our grandma's recipes have ingredients that people don't really have anymore, like one of the ones that comes to mind is olio. I don't know if you've ever come across any recipes with Olio, which is basically just like a Crisco or a lard. But do you just make substitutions on those then or try to modernize Sam?Rachel [00:08:46]:So I always ask. That's part of the collaboration, process, but I will ask the client, do you want me to say margarine or butter or Crisco, or do you want me to use the initial, original terminology? Same with, like I see a lot of, like, number 10 cans or whatever that of canned vegetables. So we always discuss that up front, and if they want it to be true to how it was originally written or modernize so that anyone can follow it in the future.Stephanie [00:09:15]:Has this set a fire in you to write your own book?Rachel [00:09:20]:I haven't really thought about doing that, yet. I I love cooking. I love cookbooks. I've been experimenting a lot with gluten free lately. My son, about a year and a half ago, was diagnosed with celiac disease. So That's been something I've been doing personally a lot is converting all of my favorite recipes to be gluten free for him. And so that's kind of been fun, but I haven't had the I haven't thought of yet making a cookbook of them.Stephanie [00:09:50]:It is. So, I mean, you're lucky in that, You know, somebody being gluten free so long ago, they didn't even know, number 1. Number 2, there weren't substitutions of flour and and different things like there are now. So that's so nice. And so many of the recipes, we know all the tricks to, like, translate things beautifully.Rachel [00:10:11]:Yes. I feel incredibly fortunate that, we're living in the age where it's so common, and, grocery stores have a lot of ingredients. So, and I'm lucky that I like to cook. So Yeah. It actually makes the the the eating at home is Quite easy. It's eating out at restaurants, so it is more challenging for us. But, but, yeah, he's he's lucky to have me are venting in the kitchen a lot.Stephanie [00:10:36]:Do you have some favorite restaurants that you go to that offer gluten free things?Rachel [00:10:41]:Well, because he's only 8 and has very kids like palate. His favorite right now is actually Redstone. Sure. He likes he's a big French fry lover, so we look for restaurants that have, like, a dedicated gluten free fryer. That's one of his main, prerequisites. But in terms of, like, more mature taste, I really love Colita. That Menu is a 100% gluten free, so is HiHi. So there's lots of really awesome options out there.Stephanie [00:11:14]:Yeah. You mentioned 2 of my favorites. My friend Jolene is working at HiHi and revamping and creating some new menu items that just look fantastic. It's incredible.Rachel [00:11:26]:I'm going there this week. Yeah.Stephanie [00:11:28]:It's super delicious. So when we talk about cookbooks, are there some favorites that stand out to you that you find yourself going to, Like or that you just love or think are so beautiful?Rachel [00:11:39]:Absolutely. I I'm a sucker for, like, color and herbs and stuff, so, I think that those Often will make photos really pop, just some added fresh herbs on top of dishes. But, yeah, I have a lot of favorites that I have kind of adopted over the years of doing this. Kind of one of the perks of doing it is I get to borrow people's recipes. But, yeah, we eat, a lot of chicken, a lot of salmon. I do meatballs at least once a week from scratch for my family. So we've had Lots of favorites.Stephanie [00:12:19]:I'm looking behind you, and I see my cookbook on your shelf.Rachel [00:12:23]:Yeah. It's up there.Stephanie [00:12:25]:I see it. It's so cute. But it's also next to, like, salad freak. Like, if you think about a book that is just so beautiful visually, like that book. And and I don't cook out of it as much as I would like to because I liked the recipes in there. I'm just like it's just such a beautiful book. And I'm a sucker too for, like There's a lot of Mexican and Indian cookbooks out right now that they're just so vibrant on the the front covers. Do you shoot the covers for your books too?Rachel [00:12:54]:Yes. So, typically, it is one of the dishes that I photograph that goes on the cover. Or, if the person that we're is still alive. I'll take their portrait. So I have, yeah, a couple a few words. The person that we're showing Picture on the front of the cover.Stephanie [00:13:14]:Oh, I just love this. I think it is so great. And, You know, there are services that do this where you can upload files and but the idea of you giving, like, a real personal experience and walking them through it and then also making the dishes, like and making it like a professional book. I just think it's So cool. So people can start out and get information about you at heirloomcollab.com, And you've got some, like, beginning price points there. I'm sure depending on the level of complexity, you'll figure out whatever needs to happen. Do you, like I would imagine that's kinda hard to figure out all the pricing. Like, were you upside down at first when you started just in time? I would imagine you would be.Rachel [00:14:01]:Yeah. So I actually give every single client a custom quote based on the things that they actually wanna include in their book. And the way that I price it is really just on number of total recipes and how many are gonna be photographed. That is the bulk of what indicate dictates my time. So all of the things other things I include, like taking photographs of those handwritten original note cards or incorporating family photos and stories, I do that. I just incorporate that into the project and know that's gonna coming. But that way, I don't have to a la carte every little thing, and you it can be a little bit more of a full service model. So I had just have, like, a equation that I use to kind of price those out, but the website is really meant to give people an idea, a starting point of the types of, like, packages, if you will, that we can provide.Stephanie [00:14:56]:And I love that because it allows you as a family to make a decision because it's an investment. But, Like, okay. How are we gonna work this out, and do we wanna do it? And I just yeah. I'm a big fan of what you do. You showed me one of your books. That's just so sweet. And if people are looking for this service, it sounds like Rachel can take on some more work. So go ahead and, I'll put your links in the show notes, and people can follow-up with you.Stephanie [00:15:22]:And let her know that Stephanie's dish sent you just because it's always good. I I'm just crazy about your service. Honestly, I found you online. I saw on Instagram, and I was like, wait. There's a lady that does this for people. This is amazing because it's an undertaking.Rachel [00:15:38]:Yeah. Thank you. I love it so much. Honestly, my Passions have always been around, like, food, photography, and families. So the being able to tie all 3 of those together in this thing called work is incredible.Stephanie [00:15:51]:Yeah. Oh, you're so great. It's nice to meet you too. Thanks for coming on the program. I really appreciate it.Rachel [00:15:56]:Nice to meet you too.Stephanie [00:15:57]:Alright. We'll talk soon. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Esta semana nos llegan estrenos tan dispares como 'The Beekeeper', el nuevo vehículo de acción de Jason Statham, el remake en clave musical de 'Chicas malas' y cine de autor como 'Perfect Days' de Wim Wenders, el premiado documental 'La memoria infinita' de Maite Alberdi o lo último de Marco Bellocchio. En plataformas tenemos el documental de Pauline Kael, 'Yannick' de Quentin Dupieux o 'Intruso'. Y no podíamos dejar de hablar del adiós de gente tan importante para la cultura como Ventura Pons, Colita o Tom Wilkinson. O del triste cierre del mítico cine Comedia en Barcelona.

Pero no olvidéis nunca, nos decía su mirada, que vosotros también estáis aquí y sois testigos de un tiempo, de un país que, pese a quien pese, ya es el nuestro. Y ahora, los más jóvenes, tenéis en las miradas de Colita y de aquella excelente cosecha de fotógrafos que dio Barcelona en los años sesenta y setenta, una especie de animada transfusión de memoria.

Hizbulá asegura que la muerte del número dos de Hamás "no quedará sin castigo”. Al margen de este asunto, la amnistía encara dos enmiendas a la totalidad de PP y Vox, que se votarán en el Senado. Mientras, la Policía Nacional ha aplazado a este miércoles la declaración del convocante de la protesta de esta Nochevieja en las inmediaciones de la sede central del PSOE en Madrid. Por otro lado, este miércoles se celebra una nueva reunión para intentar desconvocar la huelga de 'handling' de Iberia. Además, familiares, amigos y autoridades se despiden de la fotógrafa 'Colita' en Barcelona. Edición · Jorge Quiroga Realización · Cristina MuñozSee omnystudio.com/listener for privacy information.

Hizbulá asegura que la muerte del número dos de Hamás "no quedará sin castigo”. Al margen de este asunto, la amnistía encara dos enmiendas a la totalidad de PP y Vox, que se votarán en el Senado. Mientras, la Policía Nacional ha aplazado a este miércoles la declaración del convocante de la protesta de esta Nochevieja en las inmediaciones de la sede central del PSOE en Madrid. Por otro lado, este miércoles se celebra una nueva reunión para intentar desconvocar la huelga de 'handling' de Iberia. Además, familiares, amigos y autoridades se despiden de la fotógrafa 'Colita' en Barcelona. Edición · Jorge Quiroga Realización · Cristina MuñozSee omnystudio.com/listener for privacy information.

Los 'Nortes' de Jordi Corominas, el recuerdo de Colitadesde Barcelona, 'El cielo en la cabeza' con Javi Alonso y las exposiciones que vienen en 2024.Escuchar audio

Santiago Sánchez Cogedor vuela de regreso a España tras su liberación en Irán. El PSOE cree que la protesta de esta Nochevieja en Ferraz, donde se golpeó con saña un muñeco de Sánchez, "puede estar incluido dentro de un delito de odio". Jenni Hermoso ratificará este martes ante el juez que el beso de Rubiales no fue consentido. Por otro lado, Ciudadanos intentará resurgir en 2024 con la vista puesta en las elecciones europeas. Mientras, el Supremo comienza 2024 con más del 30% de sus plazas de magistrado sin cubrir. En clave internacional, California hace historia este comienzo de año al convertirse en el primer estado en Estados Unidos en ofrecer atención médica gratuita para todos los migrantes indocumentados de bajos recursos. Al margen de este asunto, la fotógrafa Isabel Steva, más conocida como "Colita", será despedida hoy en un funeral en Barcelona. Edición · Jorge Quiroga Realización · Cristina MuñozSee omnystudio.com/listener for privacy information.

Santiago Sánchez Cogedor vuela de regreso a España tras su liberación en Irán. El PSOE cree que la protesta de esta Nochevieja en Ferraz, donde se golpeó con saña un muñeco de Sánchez, "puede estar incluido dentro de un delito de odio". Jenni Hermoso ratificará este martes ante el juez que el beso de Rubiales no fue consentido. Por otro lado, Ciudadanos intentará resurgir en 2024 con la vista puesta en las elecciones europeas. Mientras, el Supremo comienza 2024 con más del 30% de sus plazas de magistrado sin cubrir. En clave internacional, California hace historia este comienzo de año al convertirse en el primer estado en Estados Unidos en ofrecer atención médica gratuita para todos los migrantes indocumentados de bajos recursos. Al margen de este asunto, la fotógrafa Isabel Steva, más conocida como "Colita", será despedida hoy en un funeral en Barcelona. Edición · Jorge Quiroga Realización · Cristina MuñozSee omnystudio.com/listener for privacy information.

Mark breaks out the world's worst Magic 8 Ball to help with Pew Pew Pick'em, we talk about the best guitar riffs ever, the Broncos loss to the Texans, Cale Makar is the greatest on the planet, and FSU got screwed. Plus Matt rants about old stuffed shirts running golf. --- Send in a voice message: https://podcasters.spotify.com/pod/show/matthew-poffel/message Support this podcast: https://podcasters.spotify.com/pod/show/matthew-poffel/support

La productora a1c ha lanzado el primer episodio de la adaptación al anime del videojuego para adultos Night Tail, desarrollado por Kurasuke So-ko. Majin Petit está a cargo de la producción de este proyecto. El título del primer episodio será Night Tail: Episodio 1 - Yo Soy Aquella que Derrota la Pesadilla. El videojuego original se lanzó en Japón en abril de 2019. La sinopsis de este episodio inicial narra la historia de Yoru y Asahi, quienes son amigas y dirigen una cafetería. Junto con sus ayudantes Shiro y Kohei, llevan una vida en apariencia tranquila. Sin embargo, durante la noche, cuando todos duermen, las hermanas tienen una ocupación secreta: exterminar las pesadillas que atacan a las personas. Su nombre en esta labor nocturna es Night Tail. No obstante, la propia noche es misteriosa y en sus sueños pueden surgir situaciones sugerentes, como lamer una flauta extraña y experiencias íntimas. Estos sueños indecorosos son un secreto que nadie más debe conocer. ¿Te gustaría descubrir qué de emocionante tiene este trabajo nocturno? Bellas chicas se transforman en sensuales chicas mágicas para enfrentar las pesadillas. Síguenos en ==> TWITCH (Livestreams todos los domingos a las 10pm) & DISCORD (Nuestra comunidad ♥)Escucha también nuestros programas CINENTRADA y PODCARTOONDonaciones via YAPE o PLIN a 961892597

Proverb, placebo, or witchcraft? In this episode, Ayden takes a deep dive into the healing phrase/song, "Heal heal, little tail (or ass) of a frog."Want to share your own creepy story, picture, or recording? Leave a 5 star review with your story attached, email Ayden at sustopodcast@gmail.com, or DM on social media to be shared on the show!Become a Patron here!Support the show

1- Romy-Enjoy Your Life 2- Gabry Ponte & Hosanna-One By One 3- Annalisa-Mon Amour (Remixes) 4- David Guetta x Anne-Marie x Coi Leray-Baby Don't Hurt Me 5- The Kolors-Italodisco (Cristian Marchi Remix) 6- Shouse & David Guetta-Live Without Love 7- Ciccio Merolla Feat. Amandha Fox-Malatia 8- Purple Disco Machine & Kungs-Substitution 9- Hypaton & David Guetta Feat. La Bouche-Be My Lover 2023 10- Kungs & Carlita-Shadows 11- Sophie And The Giants Feat. Mearcy-DNA 12- Calvin Haris & Ellie Goulding-Miracle 13- Sophie And The Giants & Purple Disco Machine-Paradise 14- Rita Ora-Praising You (Fatboy Slim Remix) 15- Harris & Hurr Feat. Tasty-Home Workout 16- Raven Maize-The Real Life (David Penn Remix) 17- Oliver Heldens & Djs From Mars Feat. JD Davis-Blue Monday 18- Quinze & Bob Sinclar-Never Knew Love Like This Before 19- Marshmello & Farruko-Esta Vida (NE) 20- Cuban Deejays Feat. Orlenis 22k-Colita

Elo se olvidó del cuestionario y arrancó el chichoneo...

Megan Luedtke, bar director for Daniel Del Prado's empire of restaurants and bars in the Twin Cities (deep breath-- Martina, Colita, Rosalia, Cardamom, Café Cerés, Sanjusan, Bar Rufus, Miaou Miaou, Blondette WHEW), and all around super talented human, wanted DAIQUIRIS for her debut on LFE. She, Ben and Charles each made their own riff on a Daiq, and went in on the following:

Le pregunte si le gustaba por la colita y wow, estuvo increíble su respuesta. Mirá mi contenido en: https://bit.ly/EloPodcastSpotify

Welcome back to Niver Niver Land!Today, we have one of the most prolific restaurateurs in the state, Danny del Prado.Odds are you've eaten at one of his restaurants. It's a long list that seems to grow every year: Colita, Martina, Rosalia, Josefina, Macanda, Cardamom, and more.I had so much fun talking to this guy. His life story is fascinating and his perspective on restaurants is invaluable.Thanks for listening!-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

Capítulo 78 en homenaje a Felipe Camiroaga revisando sus mejores momentos, además de cara al plebiscito constitucional lanzamos nuestros pronósticos. En recordando la infancia de Jere, unas accidentadas y peculiares vacaciones, en los números de Esteban analizó los precios de las entradas del partido de Colo-Colo y Unión Española, la página del Servel y más. Joacoelchecho sigue alentando al profesor Pinochet en su aventura en Deportes Colina.

Come hang out in the kitchen as I chat with Colita Willis, Author of "Encounters: To See or Not To See"

PROGRAMA TRANSMITIDO EN VIVO A TRAVÉS DE TIK TOK Y YOUTUBE VISITA: http://www.verdadestelar.com PALPAL ME: https://www.paypal.me/verdadestelar MIS LIBROS: https://www.amazon.com/ENRIQUE-ESTELAR/e/B07G4BH279?ref=sr_ntt_srch_lnk_2&qid=1613265140&sr=8-2 --- Send in a voice message: https://anchor.fm/verdad-estelar-programas/message

You are about to listen to Alejandro, Joaquin, and Charlie (AKA Three Brown Jotos) talk about their personal experiences and views on LGBTQIA+ topics, current events, and all the good joteria that play out in their lives.Sup homies, welcome to another episode of the Three Brown Jotos Podcast. In this episode, Alejandro, Joaquin, and Charlie have a candid conversation with a special guest, Ángel J Martínez, Director of Community Engagement for LA County, Department of Health Services, about Medical Mistrust and the impact on nuestras comunidades y salud. Instagram: @negritoangelSo agarren sus bebidas, sus chucherias y subanle Al volumen porque se va a armar…Three Brown Jotos InstagramThree Brown Jotos TwitterThis podcast is a product of Three Brown Jotos and is produced by mejia.tv.

Pauli Belen con Elo Míralo en YouTube y seguime en redes: https://linktr.ee/elopodcast

Sofi Luana nos cuenta que va por colectora por gusto y también para complacer. Míralo en YouTube y seguime en redes: https://linktr.ee/elopodcast

Las mujeres fotógrafas que documentaron la Transición democrática y que, salvo antecedentes como los de Joana Biarnés y Colita en los años 60 y primeros 70, podemos considerar prácticamente pioneras del fotoperiodismo contemporáneo en España, protagonizan una nueva edición de Full Frame. Las fotógrafas Marisa Flórez, Ana Torralva, Mariví Ibarrola, Queca Campillo -fallecida en 2015 y representada por su hija, Carmen Gutiérrez- intervienen en el programa junto a Paz Guadalix, Jefa de Artes Plásticas del Centro de Arte Alcobendas donde ese grupo de fotógrafas -junto a Pilar Aymerich- protagonizan la exposición "5 Miradas (1975 - 1983)" que, hasta el 7 de mayo, reivindica el trabajo del reducido grupo de mujeres fotógrafas que desarrollaron su trabajo en "un tiempo donde la mujer, y la periodista grafica aún menos, se asomaba muy tímidamente al tejido laboral" de este país, según observa Marisa Flórez, comisaria de la muestra. Dirige y presenta: Juan María Rodríguez Con Miguel Solís (música) Emisión: 15 / 03 / 22 http://www.juanmariarodriguez.com/

El chef Chema del Huevo, es uno de los cocineros españoles que agasajaron con sus creaciones culinarias al legendario actor Robert de Niro. Decidido a sorprender, el chef Chema cocinó una colita de ratita y llegaron las bofetadas

El chef Chema del Huevo, es uno de los cocineros españoles que agasajaron con sus creaciones culinarias al legendario actor Robert de Niro. Decidido a sorprender, el chef Chema cocinó una colita de ratita y llegaron las bofetadas

El chef Chema del Huevo, es uno de los cocineros españoles que agasajaron con sus creaciones culinarias al legendario actor Robert de Niro. Decidido a sorprender, el chef Chema cocinó una colita de ratita y llegaron las bofetadas

El chef Chema del Huevo, es uno de los cocineros españoles que agasajaron con sus creaciones culinarias al legendario actor Robert de Niro. Decidido a sorprender, el chef Chema cocinó una colita de ratita y llegaron las bofetadas

Que tranza tragones el día de hoy tuvimos a los creadores de varios de los videos más perros del momento, con nosotros está el narses y el Roger, que han trabajado con personas como bratty, ervin rivers, nana bersa, Pepe madero, dromedarios, etc…. Un chingo de gente ha pasado por el lente de estas personas que aquí nos platican de cómo le han hecho y nos ayudaron a Catar estas ricas tortas de colita de pavo. No se olviden de comer en la calle y lavarse las manos… chido

La Tana Romero admite que le gustan las cosas sado.

Lucianita vino a EloPodcast a hablar de todo. Cuenta cuál fue la más grande con la que estuvo y además...

Imágenes llenas de detalles repartidos a lo alto y ancho del encuadre, en capas y más capas que son toda una invitación a entrar y quedarse un rato en ellas. Fotos con la gente siempre en el centro, viviendo una vida que ella documenta a solo unos palmos — en una cercanía que parece ir bastante más allá de lo físico — armada con su cámara y una sonrisa que en mi cabeza la caracteriza tanto como los colores de sus capturas. Hoy, en Calle Oscura, Layna Fernández. En este episodio hablamos de - Aprovechar oportunidades. - La cámara como vehículo para acercarse a los demás. - Entrar hasta la cocina. - Fotografiar sin prejuicios. - Estudiar lo que has hecho y aprender de ello. - El miedo a fallar (y a fallarte). - Enamorarse de un lugar. - La importancia de mostrar lo que haces. - Dedicar tiempo. - Hacer lo que te de la gana. Y de un buen puñado de cosas más. Quién nos acompaña Layna nace en Madrid en 1986 y se siente atraída por las cámaras desde muy pequeña, hasta el punto de que la fotografía acaba por convertirse en su segundo trabajo. Al final, y por suerte para todos, consigue abandonar el primero — en el ámbito informático — para dedicarse por completo a la imagen. Le apasiona documentar la vida en las calles y cita tres viajes que se convierten en puntos de inflexión, tanto fotógrafica como vital: La India, Londres (a la que dedica su primer fotozine, Diving London) y Cuba, de donde se trae, junto a Rafael Torres y a Rafa Badia en la edición, el libro Oxímoron – La Isla que Flota Sumergida. Recientemente ha arrancado su canal de Twitch donde se habla de fotografía mucho y muy bien, se ha lanzado a impartir talleres de foto de calle y ha puesto en marcha nuevos proyectos fotográficos de los que estoy deseando saber más. Referencias y enlaces Autores - Alex Webb. (https://jotabarros.com/mejora-fotografia-calle-street-photography-alex-webb/) - Colita. - Cristina García Rodero. (https://jotabarros.com/transtempo-la-galicia-de-cristina-garcia-rodero/) - Joan Colom. - Juan Manuel Díaz Burgos. - Rafa Badia. (https://jotabarros.com/busqueda-estilo-fotografico-propio-rafa-badia-calle-oscura-episodio-2/) - Ramón Masats. - Raúl Cañibano. - Saul Leiter. (https://jotabarros.com/curso/monografico-fotografia-callejera-saul-leiter/) Trabajos - Oxímoron, de Layna Fernández y Rafael Torres. (https://oximoroncuba.com/) Gracias por tu escucha Ojalá hayáis disfrutado de esta charla con Layna tanto como yo. Si ha sido así no olvidéis suscribiros y dejar 5 estrellas, compartir este capítulo en vuestras redes y recomendarlo a vuestra gente. Podéis encontrar a Layna y disfrutar de sus fabulosas fotos en su perfil de Instagram (https://www.instagram.com/layna_fernandez_street/), aunque yo que vosotros no me perdería su web (https://laynafernandez.com/) y ya que estamos, su canal de Twitch (https://www.twitch.tv/layna_fernandez). Por favor, comparte este contenido entre tus redes para que llegue a más gente, puede suponer una gran diferencia. Y ahí abajo tienes los comentarios, para seguir conversando sobre los temas abordados con Layna. Muchas gracias por estar ahí, al otro lado. Muy pronto, más episodios de Calle Oscura. Mientras tanto… Nos vemos en las calles! Jota.

Un disco que siempre va a generar opiniones encontradas será este Turbo, publicado en 1986 por Judas Priest en plena cúspide de su popularidad. Nuestro amigo Solete nos brinda su punto de vista para con este trabajo y el contexto en el que tuvo lugar. También puedes escucharnos aquí:     SPOTIFY: https://open.spotify.com/show/3UtPLiXC6M9b9qBuH8CauM  IVOOX: https://www.ivoox.com/podcast-sauna-del-hype_sq_f11341554_1.html  YOUTUBE: https://www.youtube.com/channel/UCMPY4Egmkcoxxo-L-Wf79Cw FACEBOOK: https://www.facebook.com/elsaunadelhype

Cuento con valores el dinosaurio Rex y su colita. Enseña aceptarse a uno mismo y ser feliz pese a cualquier limitación. --- Send in a voice message: https://podcasters.spotify.com/pod/show/elaburaton/message

Se me antoja difícil transmitirte el impacto que el invitado de hoy - con el que arranca la segunda teporada de Calle Oscura - ha tenido en mi vida. Recuerdo perfectamente la primera vez que sostuve en mis manos uno de sus libros, era un ejemplar de Fotografía de Viajes (https://amzn.to/3uFU6Iq) que encontré en una estantería de una biblioteca pública hace un buen puñado de años. Me lo llevé a casa y lo devoré de principio a fin tan fascinado por las imágenes como por las palabras. Con aquel pequeño volumen aprendí muchas cosas, una de las más valiosas que es posible enseñar divirtiendo. Entonces ni lo sospechaba, pero aquel libro de color amarillo anaranjado acabaría por convertirse en una de las semillas de lo que ha acabado siendo mi vida. En todos estos años Tino Soriano no ha dejado de enseñarme e inspirarme. Es uno de los pocos fotógrafos con los que en algún momento me dije aquello de “yo quiero hacer esto”, antes de entender que cuando tienes la suerte de descubrir a grandes como él lo mejor es subirse a sus hombros para encontrar tu propio camino. En este episodio hablamos de - La conveniencia de olvidarse de la cámara de vez en cuando. - Esa parte menos visible - y también mucho menos agradecida - del trabajo de reportero. - Compatibilizar encargos y trabajo personal. - La transición de la fotografía analógica a la digital. - Todo lo que nos puede enseñar los lugares que conocemos bien. - Cómo disfrutar de los lugares que visitamos. - Viajar bien. - Dedicar tiempo a las personas con las que nos cruzamos. - Que la fotografía es el resultado de la experiencia. - Y una excusa para compartir nuestra vida. Entre muchas, muchas cosas más, y es que tantas décadas de carrera profesional dan para un buen puñado de lecciones que Tino comparte con todos nosotros. Quién me acompaña Tino Soriano nació en Barcelona en 1955 y vive cerca del lago de Banyoles, un lugar que en sus propias palabras le ha enseñado mucha fotografía y al que recientemente ha dedicado BanyolesSpeculum, uno de sus, por ahora, veinte libros. Fotógrafo y comunicador, el trabajo de Tino ha sido reconocido por la Unesco, la Real Sociedad Fotográfica y las organizaciones del World Press Photo y el Premio Nacional Piedad Isla, entre otras muchas entidades que componen una lista interminable. Pensad en una publicación relevante y Tino habrá publicado en ella sin lugar a dudas: Geo, Altair, El País Semanal, Time Magazine, Paris Match, Der Spiegel… Y sí, también en National Geographic, de la que se enamoró de pequeño en casa de su padrino, con la que trabaja desde hace más de 20 años y que lo ha reconocido como docente experto. Encuentra y descubre más cosas de Tino: - En su web: https://www.tinosoriano.com/ - En las estanterías de las mejores librerías (tienes algunos de sus libros unas líneas más abajo). - En su perfil de Instagram: https://www.instagram.com/tinosoriano/ Referencias y enlaces Autores - Agustí Centelles. - Alex Webb. (https://jotabarros.com/mejora-fotografia-calle-street-photography-alex-webb/) - Andoni Candela. - Ansel Adams. (https://jotabarros.com/libro-400-fotografias-ansel-adams-anaya-photo-club/) - César Lucas Abreu. - Colita. - Cristina García Rodero. (https://jotabarros.com/grandes-fotografias-cristina-garcia-rodero/) - David Alan Harvey. - Edward Weston. - Emilio Morenatti. (https://jotabarros.com/grandes-fotografias-emilio-morenatti-afganistan-2008/) - Francesc Catalá Roca. - Gerardo Vielba. - Henri Cartier-Bresson. (https://jotabarros.com/curso/monografico-henri-cartier-bresson/) - Isabel Muñoz. - José Manuel Navia. (https://jotabarros.com/aprende-de-jose-manuel-navia/) - Juan Manuel Castro Prieto. - Oriol Maspons. - Oriol Alemany. - Richard Avedon. - Robert Doisneau. - Samuel Aranda. - Steve McCurry. (https://jotabarros.com/steve-mccurry-no-me-emociona/) - William Albert Allard. (https://jotabarros.com/grandes-fotografias-william-albert-allard-henry-gray-1970/) - Xavier Miserachs. Trabajos - Ayúdame a Mirar. (https://amzn.to/3ovvPnj) - BanyolesSpeculum. (https://www.tinosoriano.com/es/llibres/veure/BanyoleSpeculum) - CurArte. (https://amzn.to/2Yk4gTq) - El Libro de la Fotografía Creativa, de John Hedgecoe. (https://amzn.to/3ledQjk) - Fotografía con una Sonrisa. (https://amzn.to/3iT18VF) - Ligeramente Desenfocado, de Robert Capa. (https://amzn.to/3oB0waO) - Los Colores y Tú. (https://amzn.to/3iBzOe6) Muchas gracias por tu escucha Si te ha gustado este capítulo de Calle Oscura, deja tu valoración positiva en Ivoox, Apple Podcast y Spotify, donde también puedes encontrar este podcast. No olvides suscribirte a través de cualquiera de esas plataformas para no perderte ningún episodio. Por favor, comparte este contenido entre tus redes para que llegue a más gente, puede suponer una gran diferencia. Muchas gracias por estar ahí, al otro lado. Muy pronto, más Calle Oscura. Hasta entonces, nos vemos en la calle. Jota.

Camicandy nos dice que si su pareja se la pide ella está dispuesta a entregarla.

Y tomala que temblo y estabamos al aire.

Feeling sick? Crippling anxiety holding you back? Suffering with a broken ankle after an intense game of tag? Chug a 7UP! On our 13th episode we open up about the trauma surrounding Doctor's appointments, the fear of shots, douching, the healing properties of Vick's Vaporub, and the magic behind Sana, Sana, Colita de Rana.  

Alita y Leos dedican este Episodio a contarnos sobre los parásitos; cómo es que estas criaturas tan peculiares llegan hasta sus anfitriones, datos curiosos sobre ellos y cómo es que algunos de estos pueden llegar a convertir al anfitrión en un zombi, ajeno y fuera de control de su propio comportamiento. Puentes.mx Support the show (https://www.patreon.com/mandarax) Support the show: https://www.patreon.com/mandarax Learn more about your ad choices. Visit megaphone.fm/adchoices