Podcasts about comedor

Iluminados, neste episódio, vocês ouvirão o conto:O Comedor de Vômito,que é da minha autoria.***REDES SOCIAIS:TikTok:@sigaaluzpodcastInstagram:@sigaaluzpodcastYoutube: Siga a Luz Podcast ***Considere apoiar o podcast peloPIX: sigaaluzpodcast@gmail.com ***Mandem relatos para: sigaaluzpodcast@gmail.com ou no número (62) 99255-3601.

¡Vamos a aprender todavía más vocabulario en español de objetos que tenemos en el salón comedor! Si te gusta el episodio, ¡no olvides dejarnos 5 estrellitas y un comentario! :) __ Tienes la transcripción de este vídeo y ejercicios para practicar en la Academia de español Erre que ELE (además de clases de conversación y miles de contenidos para mejorar tu español): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://academia.errequeele.com/unete-a-la-academia/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

En esta primera parte, vemos mucho vocabulario muy importante de partes y objetos típicos de una casa en español y, concretamente, del salón comedor. Palabras como persianas, cortinas, ventilar, radiador... ¡y muchas más! Si te gusta el episodio, ¡no olvides dejarnos 5 estrellitas y un comentario! :) __ Tienes la transcripción de este vídeo y ejercicios para practicar en la Academia de español Erre que ELE (además de clases de conversación y miles de contenidos para mejorar tu español): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://academia.errequeele.com/unete-a-la-academia/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ __

Fue coche comedor de lujo en el año 1904, la época de oro del ferrocarril, en la que a través de ese medio de transporte el presidente Julio Argentino Roca viajó a Santa Fe y el norte del país. Es el vagón que llevaba el código C851 y tenía grabado en los cristales de las ventanillas las iniciales del Ferrocarril Central Norte.

Entrevista con Miriam Gómez García, gerente del París 365

Tras tres semanas podemos celebrar la spooky season. Un poco tristes, eso sí, porque seguimos malditos. Hablamos de: Dragon Age: The Veilguard, Mario & Luigi: Brothership, Metaphor: ReFantazio, Alan Wake 2: The Lake House, Neva, Crow Country, Slay the Princess, Travis Strikes Again: No More Heroes, Call of Duty: Black Ops 6, Agatha All Along, Only Murders in the Building, El Gabinete de las Curiosidades de Guillermo del Toro, Hacks, Uzumaki, The Legend of Vox Machina, Slow Horses, It's Always Sunny in Philadelphia, El Pingüino, Barbarian, The Evil Dead, A Nightmare on Elm Street, Eduardo Manostijeras, Juror #2, Revenge, Sinkamarink, La Mesita del Comedor, Tiburón y Anora. Suenan: LCD Soundsystem: 45:33 (Pt. 2) The Body: The Building

Juan Carlos Silvestre, director del colegio Padre Manjón de Elda, también se ha sumado a la movilización y ha exigido "un compromiso con las fechas marcadas".

El consistorio asegura que ha transmitido al AMPA del centro que la planta superior de las nuevas instalaciones, junto con el ascensor y la escalera exterior, entrarán en funcionamiento en los próximos días

Se concentrarán este miércoles a las 17.00 h en la plaza del Hidalgo Caballero

Alrededor de 150 personas han abarrotado la plaza del Hidalgo Caballero de Elda exigiendo el fin de las obras del comedor del centro

La Agrupación Local de AMPA de Elda muestra su apoyo a las familias del CEIP Padre Manjón

Traemos para todos el maratón 2024 de Halloween. Cuatro películas que presentan opciones y subgéneros diferentes de terror para todos los gustos. En esta ocasión tenemos cintas de reciente estreno y muy fáciles de encontrar en plataformas de streaming. La mesita del comedor, Late night with de devil, Exhuma y Cuando acecha la maldad.

Más de un 15% de colegios públicos de educación primaria y un 83% de secundaria no cuentan con comedor escolar. Una situación que tiene importantes consecuencias entre las familias, sobre todo las más vulnerables, que tienen que buscar alternativas para la alimentación del día a día de sus hijos. Hablamos de tanto de la escasa oferta de comedores, como de la calidad nutricional de los menús escolares con Gemma Salvador, dietista - nutricionista de la Sociedad Española de Nutrición Comunitaria y coordinadora de programas de alimentación de la Agencia de Salud Pública de Cataluña.

On this week's podcast, Nation's Restaurant News and Restaurant Hospitality senior food & beverage editor Bret Thorn is joined by Lisa Jennings, executive editor of Restaurant Business, who subbed in for Pat Cobe. Lisa came fresh off of the launch of Rokusho in Los Angeles, which has an eight-seat omakase room upstairs that's an outpost of a Udatsu Sushi, a Michelin-starred restaurant based in Tokyo. It's headed up by chef Shingo Ogane, but it will also host visiting Japanese chefs for three-week stints. Downstairs is a more casual sushi restaurant run by Carlos Couts, recently of Sushi by Scratch. The venue is a collaboration between the Japanese parent company and Boulevard Hospitality Group, which operates many properties in L.A., including Yamashiro, Comedor and the TCL Chinese Theatre. Lisa particularly enjoyed an avocado half stuffed with salmon tartare and served with nori seaweed, allowing guests to make their own handrolls. Bret discussed the trends that Rokusho addresses, including experiential dining, making news with visiting chefs and providing luxury for guests who can afford to pay for it. He went to the opening of the second location of Reserve Cut, a kosher steakhouse. It has long had a location in Manhattan's Tribeca neighborhood, but the new one is in Midtown. It's a much grander space than its downtown sibling and is trying to show that kosher dining can appeal to a broader audience than just Jews who follow religious dietary practices. Apart from steak, Bret enjoyed the restaurant's sushi, short rib tacos, butternut squash bites and more. He also is continuing to explore his new neighborhood of Sheepshead Bay in Brooklyn, where he discovered fresh dates, which are crunchy and taste like less-concentrated versions of dried dates. Lisa had not had fresh dates, although California has a robust date industry, but she did recently try paw paws for the first time while she was visiting Philadelphia. She said they'd be great as ice cream. Bret marveled that fresh dates apparently weren't being used by Angeleno chefs, and recalled that chefs in Atlanta didn't used to cook with local green peanuts, but now they do. So perhaps there is a future for fresh dates in restaurants in California. Then the editors discussed TV food competition shows. They're not fans, but Bret did enjoy his interview with Alyssa Osinga, who is chef de cuisine of The Butcher's Cellar, which opened earlier this year in Waco, Texas. She was a contestant on Hell's Kitchen, where she met Alejandro Najar, who is executive chef of The Butcher's Cellar and Osinga's life partner. Bret shared clips with his interview with Osinga, who discussed the restaurant and the fact that she strives to find uncomfortable situations, because they help her to grow.

La propuesta del AMPA del Colegio Público Gómez Moreno superó en todos los criterios a la otra empresa, que se impone en el apartado económico

Charlamos sobre los bulos con nuestro experto en fakes Marc Amorós. Hablamos con Lucía Riera y Victoria García sobre la justicia francesa que retira su estatus de medio de comunicación a France Soir. Conversamos con Alba Abdel-Fatah es la secretaria del AMPA del Colegio Público Gómez Moreno. Charlamos con abogada y experta en legalidad del homeschooling en EspañaVioleta Cuesta.

Welcome to "From Waterloo to the Alamo," an Engel & Völkers podcast where we delve into the vibrant world of Central Texas's real estate, entertainment, lifestyle and dining scene. Traci Turnquist Wilson hosts another truly exciting episode! Joining Traci today are two of the most influential figures in Austin's nightlife and culinary landscape: Bron Hager and Philip Speer. Bron Hager, the co-founder behind the iconic venue Garage, and Philip Speer, the culinary mastermind and owner of Comedor, will share their insights, stories, and the secrets behind their success. Get ready to explore the heart of Austin's entertainment and eater scene with us.

Esta semana empiezan las vacaciones de verano escolares en España. Y, con ellas, las dificultades de muchas familias para asegurarles a sus hijos una comida diaria completa y equilibrada. Sólo el 14% de los centros educativos encuestados por la ONG Educo aseguran la beca comedor durante las vacaciones a las familias con dificultades. Fuera de ese 14% están miles de niños y niñas cuyas familias necesitan ayuda para llenar la nevera y a los que durante 80 días se les pierde la pista.  CRÉDITOS: Realiza: Sara Castro Presenta y dirige: Silvia Cruz Lapeña Diseño de sonido: Nacho Taboada Edición: Ana Ribera Sintonía: Jorge Magaz Más información: La beca de comedor también se va de vacaciones: “Temo que los niños vean la nevera sin un yogur”  

Nos hemos ido de tiendas para comentar una de las últimas sensaciones del cine de terror patrio: La mesita del comedor. Una película que, si no llega a ser por Stephen King, no se habría estrenado aquí. ¿Será para tanto? 04:02 | El batarang (Matusalén, Feliz día de tu muerte, En las profundidades del Sena, Back to Black, Sugar, The 8 Show) 18:15 | Alfred te lo cuenta 20:12 | Crítica sin spoilers 52:13 | Crítica con spoilers Instagram https://www.instagram.com/batsenales/ Facebook https://www.facebook.com/podcastbat/ X @batsenalesPOD Telegram https://t.me/batsePOD

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Episodio solo para mecenas (Fans). Si quieres oírlo entero y no eres fan apóyanos en la aplicación iVoox Gracias. Hola Cabañers. Sorpresa en La Cabaña, se ha colado un audio especial para una película especial. Seréis capaces de soportar no solo ver la película sino de también oír nuestro podcast? Han participado en este audio especial, Joseries, Skywalker, Ximo Nolito, Lorea Starling y Carlos Solo.Escucha este episodio completo y accede a todo el contenido exclusivo de La Cabaña del Podcast. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/309827

Cada día un pequeño apunte de Alberto Mayol por YouTube en http://apuntes.cl

Esta semana hablamos de objetos que afectan la vida de sus dueños. La mesita del comedor es una película española que no los dejará indiferentes, disfruten.

“Hay una película española llamada La mesita del comedor (…). Apuesto a que nunca, en toda vuestra vida, habéis visto una película tan negra como esta. Es horrible, y horriblemente divertida. Pensad en el sueño más oscuro de los hermanos Coen”. Este tuit lo escribió Stephen King y cambió radicalmente el destino de una película que iba directa al cajón del olvido. "La mesita del comedor" la rodó el director Caye Casas en 10 días, con poco presupuesto, en casa de una amiga. No la quería en Sitges, le recomendaron dejar de hacer cine y solo una plataforma de streaming compró la película. Se puede ver en Filmin, pero Javier Ocaña no lo recomienda. Sumamos la c´ritica de "Back to black" el biopic de Amy Winehouse y "El último verano" un drama familiar sobre los límites del deseo dirigido por la francesa Catherine Breillat.

Bienvenidos a Noches de Miedo, el hogar preferido para el cine de terror. En cada programa, analizaremos una película de miedo de ayer o hoy, además de hacer una repaso a todas las novedades y noticias sobre este género que tanto nos gusta... Dirige y presenta: Salva Valero

Stephen King dijo que había que ver La Mesita del Comedor (2022) así que le hicimos caso. No, mentira, pero varios de nuestros oyentes la pidieron. En Cannes siguen aplaudiendo cosas como locos y tenemos el ranking final 2024, Kevin Costner hipotecó la casa, a Cronenberg le dijeron que sus películas eran frías y se celebró el día del cine argentino. Si querés suscribirte pasá por hoytrasnoche.com. Gracias.

La peor decisión de su vida. Jesús y María son una pareja que no está pasando por su mejor momento. Tras varios años intentándolo, acaba de nacer su primer hijo. María está feliz con su hijo a pesar de la crisis dentro del matrimonio. Sin embargo, Jesús, frustrado, con la sensación de no tener ningún poder de elección en las decisiones de sus vidas, decide comprar la mesita del comedor que menos gusta a su mujer. Después de una larga discusión entre ellos llevan esta mesita a su casa. Ésta resultará ser la peor decisión que Jesús ha tomado jamás. La Mesita del Comedor (The Coffee Table) es una película dirigida por Caye Casas con David Pareja, Estefanía de los Santos, Josep Riera, Claudia Riera y Eduardo Antuña. Episodio disponible en tu plataforma de podcast favorita.  PLANETA TERROR es un podcast semanal en español dedicado al cine de horror/slasher/gore. Reseñas, noticias, rankings y discusión general desde el punto de vista de alguien cuyo “goal” en la vida es mudarse a Woodsboro, vivir en Elm Street y asistir al Campamento Crystal Lake. Apple Podcast https://podcasts.apple.com/ca/podcast/planeta-terror-podcast/id1539867451 Instagram https://www.instagram.com/planetaterrorpod/ X https://x.com/planetaterrorpd?s=21&t=jiQBxnyCEsmbvNpY8pNnmg TikTok  https://www.tiktok.com/@planetaterrorpodcast?_t=8mVo66trbrJ&_r=1

Héctor por fin ha visto una de las sensaciones del último TerrorMolins, #LaMesitaDelComedor. Y ha sido Filmin quien la ha traído de forma exclusiva. Esta inefable cinta de terror y humor negro (¡negrísimo!) está dando mucho que hablar, pero... ¿Es una buena película? Ya sabéis, ¡Escuchad y opinad, Amig@s! También nos podéis encontrar aquí: Spotify: https://open.spotify.com/show/52i1iqZ56ACal18GPkCxiW Apple Podcasts: https://podcasts.apple.com/es/podcast/los-tres-amigos/id1198252523 Youtube: https://www.youtube.com/channel/UC3zK2XsnpHDGRujSTWHpL8Q Amazon Music: https://music.amazon.com/podcasts/e0b56d4f-4537-47e0-a252-9dfe56b5a490/los-tres-amigos Grupo de Telegram: https://t.me/LosTresAmigos https://www.facebook.com/LosTresAmigosPodcast/ X / Twitter: @tresamigospod Instagram: lostresamigospodcast Threads: lostresamigospodcast Letterbox: https://letterboxd.com/LosTresAmigos/

Bienvenidos a Noches de Miedo, el hogar preferido para el cine de terror. En cada programa, analizaremos una película de miedo de ayer o hoy, además de hacer una repaso a todas las novedades y noticias sobre este género que tanto nos gusta... Dirige y presenta: Salva Valero Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Bienvenidos a Noches de Miedo, el hogar preferido para el cine de terror. En cada programa, analizaremos una película de miedo de ayer o hoy, además de hacer una repaso a todas las novedades y noticias sobre este género que tanto nos gusta... Dirige y presenta: Salva Valero

Saludos! En esta emisión hablaremos de "La Mesita Del Comedor" un filme que esta canijo de hallar en slas de cine, pero que todos los que la han visto coinciden que "Entre menos sepas, mejor"... Y por eso mismo, Nos vamos con todo a reseñarla! Tambien hablaremos de "Baghead", donde una chava cree que ya solucionó sus problemas de vivienda y bebida cuando hereda una taberna, peeeeero habrá detalles escabrosos, y no, no solo hablamos del SAT. Seguiremos con "Infested" tambien conocida en su natal Francia como "Vermins" donde un cuate adopta una araña como mascota, y al final le faltan manos (y patas) para lidiar con las consecuencias. Nos vamos con trancazos y balazos viendo como un chavo que aplica la de "A palabras necias, oidos sordos" y no tiene ganas de dar explicaciones porque va por su venganza en "Boy Kills World" Cerramos con "Frogman" un filme de falso documental donde un cuate decide probar de una vez por todas que ese animalejo criptido que vio de chavito , era real y no producto de estar juagando miles de horas el Pokemon Go. Lleguenle sin miedo!

In this episode of the 30 Screams or Less podcast we review The Coffee Table also known as La mesita del comedor. Directed by Caye Casas and written by Cristina Borobia and Caye Casas. Starring David Pareja, Estefanía de los Santos, and Josep Maria Riera. The plot of the movie is Jesus and Maria are a couple going through a difficult time in their relationship. Nevertheless, they have just become... The post 30 Screams or Less 063: The Coffee Table (La mesita del comedor) appeared first on Shining Wizards Network.

In this episode of the 30 Screams or Less podcast we review The Coffee Table also known as La mesita del comedor. Directed by Caye Casas and written by Cristina Borobia and Caye Casas. Starring David Pareja, Estefanía de los Santos, and Josep Maria Riera. The plot of the movie is Jesus and Maria are a couple going through a difficult time in their relationship. Nevertheless, they have just become parents. To shape their new life, they decide to buy a new coffee table. A decision that will change their existence.

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Paseando por los latidos de un barrio descubriremos las historias de mendigos, drogadictos, budistas, directores de banco, catedráticos de filosofía, madres adolescentes, deportistas, etc. que de pronto descubren a Dios o o calor de un nuevo amigo. En estas páginas se nos anima a que crucemos el puente que nos puede unir a los demás, a los que sentimos alejados o nos cuesta tratar. El misterio del otro nos espera, tan solo falta dar el primer paso.

Philip is the chef at Comedor in Austin and founder of the Comedor Run Club where he's leading restaurant professionals to healther/better lifestyles. At 47 he's still setting PRs and there are more to come. Wylder by Borderlands is available now on mobile app stores.⁠Comedor⁠ + ⁠Follow Philip ⁠⁠borderlands.cc⁠

Today, I'm talking to Chef Simone Tong of the restaurant Zoe Tong in Austin. Her cross-cultural upbringing exposed her to many flavors throughout Asia, informing a blending of influences that resulted in a style uniquely her own.You'll hear about her early food influences, from street foods in China to her days working in her mother's restaurant. She shares the reality of working in the kitchen and what it's really like to make your dream of owning a restaurant a reality. You'll h ear about many of the signature dishes that exemplify her style, and get some sage advice for aspiring restauranteurs. What you'll learn from Chef Simone Tong Street food memories from the Sichuan Province 3:10Stealing from people's plates in the Canton Province. 4:28Why Chef Simone Tong doesn't totally carry over the Chinese style of eating in America 5:45The connection between food and memory 7:33A cornucopia of Asian flavors as influences 8:27Why some foods have to grow on you 9:32Chef SimoneTong's collection of majors before she found her culinary calling 10:26A French chef walks into a Chinese restaurant... 11:14Why she really went to New York 13:33The mentor who helped Chef Simone Tong learn the art of cooking and life 14:29Where dreams and reality collide 15:56What she loves about the service industry 17:15The pitfalls of being a chef 17:56Unique challenges when you own your dream business 19:09A big achievement that didn't feel like one at the time 20:01Why it's better not to know how challenging something will be 21:56Her advice to aspiring chefs 22:36Three professions we would like to have in subsequent lives 23:50How she explains her culinary style 25:42Coming up with a dish Tong-style 27:40How she personalizes her chili crisp oil 28:06The misconception about Chinese restaurants in America 30:30Differences between Little Tong and Zoe Tong 31:48What Zoe Tong represents in her evolution 32:50The sources of Chef Simone Tong's inspiration 34:12Her hopes for signature dishes 35:10Simone Tong's contribution to the Texas BBQ scene at Zoe Tong 36:30What inspired her smoked Japanese scallop dish 39:09The requirements of creativity 40:33Five places to eat in Austin 42:11Her guilty pleasure food 42:46One old cookbook that has inspired her 43:23Chef Simone Tong to Dropbox.docxAn important cooking lesson to remember 44:10Advice to ignore if you want to open a restaurant 45:14The chef she'd most like to collaborate with 45:48Her biggest kitchen pet peeve 46:46 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes from Austin Don't miss out on the chance to hear from these talented chefs from Austin and gain insight into the world of culinary techniques. Chef Panel Explores Culinary Creativity in AustinInterview with Chef Rick Lopez from La CondesaConversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie

¿A qué lugares no quieren ir los niños y Jimeno de vacaciones? "Al garaje, la verdad es que prefiero no ir, está oscuro y creo que hay arañas"¿A qué lugares no quieren ir los niños y Jimeno de vacaciones? "Al garaje, la verdad es que prefiero no ir, está oscuro y creo que hay arañas"

Today, I'm sharing a recent panel discussion that took place in the thriving culinary scene of Austin, Texas. I was joined by Chef Fiore Tedesco of L'Oca D'Oro, Chef Fermin Nunez of Suerte and Este, Chef Philip Speer of Comedor, Chef Amanda Turner of Olamaie, Bartender Erin Ashford of Holiday.You'll hear about the local restaurant scene in Austin and the community-driven aspects that make it unique. You'll learn about the local ingredients that are utilized, what comes from south of the border, and how chefs are fusing the best of both worlds on the plate and in the cocktail glass. You'll hear about the shifts in restaurant culture, and how leaders are learning to adapt to a new generation, finding personal and professional balance along the way. What you'll learn from this panel discussion in Austin The challenge of building community in the industry 4:51How the restaurant scene has changed in Austin 8:52The shift toward work life balance 9:42An early pioneer of local sourcing in the city 10:25How social media has changed how we learn 10:57Understanding the climate and seasonality of Texas produce 12:21Exciting local flavors behind the bar 13:48Locally sourced proteins 14:58How the Texas heat intensifies flavors 16:55Why Fiore Tedesco doesn't serve octopus anymore 18:31What all of the best food has in common 20:43Merging culture and locality on a menu 21:51A unique ceviche experiment 22:27Speer's best source for inspiration 24:51Reverse engineering a dish to approach it in a new way 29:02How travel inspires new concepts 30:16The different factors at play behind the bar versus in the kitchen 33:24A big difference between constructing a dish and a cocktail 36:04Meditation as a source of inspiration 39:21How a daydream morphed into reality and shaped Tedesco's future 42:37The relationship between limitations and creativity 46:14How stress and anxiety affect the creative process 48:03The importance of understanding what you like and want in a dish 49:40How Nunez helps inspire his team 51:15Great advice for chefs when you gain wider recognition 53:31Following your gut rather than pushing just because the iron is hot 54:51Spots to check out in Mexico City 56:08The importance of autonomy and the opportunity to fail 57:53Creating a fun, energetic workplace 59:19Connecting the human element with the business of hospitality 1:02:31The cultural shifts happening in the industry 1:03:13Why the old system doesn't work in today's kitchen culture 1:07:36Taking cues from the younger generation about how they want to be managed 1:08:44Hiring and personalizing your management strategy 1:14:46The pandemic effect on talent 1:18:04Why transparency is the key to retention 1:19:33The role of vulnerability in leadership 1:23:16Why smaller cities are more appealing to talented chefs 1:25:07 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with three of the chefs in this episode Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs Fiore Tedesco, Philip Speer, and Fermín Nuñez.Conversation with chef Fiore TedescoInterview with chef Philip SpeerConversation with chef Fermin Nuñez Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

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Un millón de niños y niñas en España no reciben becas comedor, pese a estar en riesgo de pobreza, según denuncia la ONG Educo

Today, I'm talking to Chef Edgar Rico. He's the creative force behind the magic at Nixta Taqueria, located in Austin, Texas. In 2022, Rico was bestowed with the prestigious James Beard Award Best Emerging Chef. The same year, he also made the Time Magazine list of 100 Most Influential People. You'll hear about his culinary journey from California to Texas and learn from his expertise of Mexican cuisine. He shares the influences that drive his much loved restaurant menu, how professional recognition o pens doors, and his most recent inspiration for a future restaurant project. What you'll learn from chef Edgar Rico from Nixta Taqueria Winning the James Beard award 4:24 Why opening right before the pandemic was a blessing in disguise 7:36 How the masa has evolved since they opened 8:06 Ensuring that creativity runs free 9:40 Establishing your identity when going from a cook to a chef 10:32 The influence of California's Central Valley on chef Edgar Rico's childhood 11:45 Why Edgar Rico tried to move away from Mexican food as a kid 13:26 How he got hooked on the idea of cooking 14:31 His first industry job 16:1 How chef Edgar Rico ended up at CIA in New York at the last minute 17:19 His thoughts on a culinary school education 19:19 How he ended up working for his culinary idols 21:21 Moving from LA to Austin and elevating nixtamalization 25:42 The chefs that influenced his menu at Nixta Taqueria 30:27 What he likes about his tiny restaurant 33:09 Breaking down their bestselling taco at Nixta Taqueria 35:07 The birth of their bestselling vegetarian dish 38:06 How recognition helped them level up 41:54 Getting through the process to visit Iran 48:14 Surprises on his visit 50:55 The untapped culinary destination to visit 52:56 The strangest dish he ate in Iran 54:49 Bread culture in Iran 57:25 How his kitchen size shapes his menu 1:03:00 Places to eat in Austin 1:06:16 His guilty pleasure food 1:09:40 Inspirational cookbooks 1:10:23 Kitchen pet peeves 1:12:04 Condiments chef Edgar Rico loves 1:12:57 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with chefs in Austin Don't miss out on the chance to hear from these talented chefs from Austin: Interview with Chef Rick Lopez from La Condesa Conversation with chef Tavel Bristol-Joseph Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I'm never set in my ways where I say, ‘This is the only way we can do it and we can never change' because it limits creativity. And when you limit creativity, that's just not a fun place to work at. Click To Tweet F

Darin welcomes back our good friend, Philip Speer, to chat about life, running, and his work in the culinary community.  Since we last chatted, he has opened the critically acclaimed Comedor, launched his own run club, and become a national advocate for mental health in the F&B space. We talk about the importance of having your own clubhouse, focusing on a pre-shift culture, and what he listens to when he's out for a 5K (playlist here). Then we dig into the archives when Ricci Swift, Bianca, and Molly Nugent, better known as the Brooklyn rock trio Bernadette, swung into the shipping containers. They had freshly wrapped their first-ever tour in 2018, which was in support of their debut EP, Shadow Paint. They join us in-studio for a live performance.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.

Today, I'm talking to Chef Rick Lopez about Mexican cuisine. The recent James Beard Award nominee is the creative force behind La Condesa in Austin, Texas. He grew up in San Antonio and, through his food, honors the traditions of his Mexican heritage. You'll hear about his early start in the kitchen as he traces his memories back to his childhood. He explores how his Mexican heritage has shaped his culinary style and talks about the mentors he's had along the way. You'll learn about the special relationship he has forged with the farmers in his community, and what sets his restaurant apart in the vibrant Austin restaurant landscape. What you'll learn from Chef Rick Lopez at La Condesa The moment Chef Rick Lopez found out about the James Beard nomination for La Condesa 4:02Growing up in a San Antonio kitchen 6:23Chef Rick Lopez' childhood experience going to restaurants with his dad 8:07When he realized he wanted to make food for a living 9:35What McDonald's taught him about teamwork 10:45How his Maine internship helped him recognize his passion 13:23Mentors who helped shaped his style 14:35The chef who reminded him about the importance of self-care 16:15The origin story of La Condesa 18:26How he put his imprint on an existing restaurant (La Condesa) as the new owner 20:55Returning to his cultural roots 23:56Why Chef Rick Lopez' team makes fun of his accent 25:42What he's learned about Mexican cuisine from his travels 26:35How he sources inspiration for his menu 27:14Why he needs the energy of the farmers 28:40The way Chef Rick Lopez works with local farmers 30:01How he gets shy chefs to open up 31:27The collaborative process 32:24Seasonality in Texas 34:13A simple dish you can make at home 38:20The influences behind his leadership style 41:20Why feeling comfortable is so important in his kitchen at La Condesa 42:06Where to eat in Austin 46:35His guilty pleasure food 49:23Cookbooks to inspire you 49:42Pet peeves in the kitchen 51:01His must-have condiment 52:06 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes in Austin Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Austin.Conversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When I came back to Texas, I knew I wanted to give back to my heritage.

Se hunde porque quiere, se hunde sin querer, se hunde porque puede, se hunde por su peso, se hunde porque no sabe, se hunde porque lo obligan ECDQEMSD podcast - El Cyber Talk Show - episodio 5551 Hundidos Conducen: El Pirata y El Sr. Lagartija https://canaltrans.com Noticias Del Mundo: La crisis entre Prigozhin y Rusia - Qué pasó realmente en Wuhan - Elecciones en Guatemala - Mesis y sus amigos - Neymar pide perdón - El último de Elvis Presley - La película del día en que David Bowie enterró a Ziggy Stardust - La bonita costumbre de suspender conciertos - Korn, Gorillaz, Placebo Historias Desintegradas: Déficit de atención - Olor a nuevo - Las reseñas - Prime Video - Las minas altas - Comedor universitario - Cabeceando todo - En la sesión - La psicóloga y los chaparritos - El bullying - Apartarse de la norma - Salirse del promedio - No conoceré a nadie - En la última dictadura argentina - Caminando la peatonal - Policías y documentos - Día de Madagascar - Los bosques tropicales y más... https://www.canaltrans.com/ecdqemsd_podcast_2023/5551_hundidos.html En Caso De Que El Mundo Se Desintegre Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados: https://www.canaltrans.com/radio/suscripciones.html

This week, we're sharing a recent chat with Devi Machete, an anarchist involved in the Tijuana mutual aid project known as Contra Viento y Marea Comedor which distributes clothing, medical supplies, meals and packaged food throughout the week near the border with the USA. The project, known for short as El Comedor is launching a free school and art laboratory in May. For the hour, we talk about the migrant caravan in 2018 that gave rise to El Comedor, the self-organized work around the project and resisting the dehumanization of the border through solidarity and community.  Since the US allowed the Trump-Era Title 42 Covid-based restriction on immigrants entering the country to expire and has moved back to Title 8, so in a post-script Devi talks about concerns of a surge at the border and the further difficulties this change creates for migrants and refugees seeking asylum in the north. Facebook: @ContraVientoYMareaComedor Instagram: @ContraVientoYMarea_ElComedor Venmo: @TJRefugee-support Youtube Channel: https://m.youtube.com/channel/UCFY2Pmih9n1hN1b5-6JVq9A/videos Email: contravientoymareacomedor@gmail.com GoFundMe: https://www.gofundme.com/f/migrant-organizers-of-tijuana-need-covid-support soon-to-be-relaunched website: http://www.contravientoymareatj.com/ You can also check out our prior interview with Elements of Mutual Aid directors Leah & Payton to get some visuals of El Comedor, which is a featured project in that docu-series. Announcement Phone In For Shine White All power to the people, As I've pointed out in my previous writings, Hepatitis C kills more Amerikans each day than HIV and sixty other infectious diseases combined, making it the deadliest infectious disease in the United States. It is a viral infection, caused by the Hepatitis C virus (“HCV”) that affects the liver and can result in serious, life-threatening complications. On February 15 of this year blood tests revealed that I had Hepatitis C. In contrast to NCDAC's Clinical Practice Guidelines (CPG) for the treatment of Hepatitis C, I was sent back to my cell, instead of having further blood testing done to determine my fibro-scores. I was provided no further information, other than that I had Hepatitis C and that I would be seen by the facility's healthcare provider at a later date. The following days were mentally exhausting. Only after consulting with a prisoner who was receiving treatment for HCV at the time, did I become aware of the procedures that are in place for evaluating and treating prisoners who have the Hep-C virus. Before treatment can be started, additional blood testing is required to determine one's level of fibrosis.  After becoming aware of the aforementioned, I immediately began to submit sick calls requesting the required blood testing be done to determine my Fib-4 index score. My sick calls went unanswered, only after those of you on the outside made calls to the prison on my behalf was I taken to medical to have the Fib-4 test done. The test results revealed that my Fib-4 score was 5.7, which indicates that I am at risk of cirrhosis, liver disease and/or liver cancer. However, the health care provider has yet to begin my treatment. These scores were revealed to me on March 3, subsequently I've not been assessed by medical personnel since, despite submitting multiple sick-calls due to the complications I am experiencing caused by the hepatitis-c virus. Since early March I have lost approximately 30 pounds, I have various pock-like scores on my lower legs, rashes cover my elbows and knees, and the sharp pains in my lower back and side make it difficult to sleep at night. When I inquire about my treatment, the response I receive is that it is out of their hands. I am firmly convinced that they have no intentions of treating me. Combined with the recent continuation of my term on supermax, it's evident that their intentions are to hold me incommunicado and hope that the hepatitis-c will do what they have been unable to do - silence me! Having to openly admit that I am at the mercy of my overseers infuriates me. I feel helpless and I am scared. I'm witnessing what is being done to Komrade Rashid, I witnessed the late elder Maroon Shoatz languish with cancer for years, Mumia Abu-Jamal continues to suffer from complications caused by hepatitis-c, the names go on and on. I feel as if my twenty-year prison sentence has become a death sentence. I entreat that calls be made and emails be sent on my behalf, demanding that I be treated immediately. Only if pressured by those of you on the outside will these miscreants act with professionalism. I am deeply grateful for the support. I conclude this as I began, Daring to struggle, daring to win All power to the people, Joseph “Shine White” Stewart Below is the contact information for those who should be contacted: NCDAC's Deputy Secretary - Comprehensive Health Services Gary Junker 919-838-4000 gary.junker@dac.nc.gov Chief Deputy Secretary - Rehabilitative and Correctional Services Maggie Brewer 919-733-9313 maggie.brewer@dac.nc.gov Facility's lead nurse J Rowe jacqueline.rowe@dac.nc.gov  . ... . . Featured Tracks: One by J Dilla from Welcome 2 Detroit Instrumental En Caravana by Chiky Rasta Es Épico by Canserbero from Can Vive

Welcome to another captivating episode of the "Flavors Unknown" podcast! In this episode, we sit down with the talented Chef and Pastry Chef Tavel Bristol-Joseph from Austin, Texas, as he shares his remarkable journey from his childhood in Guyana to running the celebrated restaurant Emmer & Rye with his business partner, Chef Kevin Fink. Delve into Chef Tavel's unique cooking style, the difference between physical and emotional creativity, and the way his restaurant Canje distinguishes itself from other Caribbean restaurants. Get ready for an inspiring and insightful conversation that will leave you with a deeper appreciation for the culinary world and the stories behind the chefs who shape it. What you'll learn from this panel discussion The foods that remind Chef Tavel Bristol-Joseph of home 3:22 A unique Caribbean herb that he features in his dishes 4:21 Chef Tavel Bristol-Joseph experience growing up in Guyana 5:34 A life-changing event that shaped his childhood 6:18 Living with a baker when you have a sweet tooth 7:33 Why pastry didn't feel like his passion at first 9:40 When Chef Tavel Bristol-Joseph finally recognized his future path 10:37 How his kids shaped his career 14:24 What he did when he settled on his calling 15:26 How Chef Tavel Bristol-Joseph met Chef Kevin Fink 17:35 The concept of Emmer & Rye 19:39 How the menu evolved 22:11 The difference between a physical creator and an emotional creator 23:50 Why Canje is an emotionally-inspired restaurant 25:48 The multicultural journey behind the menu 26:44 Combining resources into a collaborative palate 27:54 Being an African American in the industry 32:56 Why representation in the mainstream matters 35:09 How he's helping young people get into the industry 36:11 Chef Tavel Bristol-Joseph leadership style 39:15 The mission he has for the next generation 41:27 Advice for aspiring young leaders 42:42  Where to eat in Austin 45:17 Chef Tavel Bristol-Joseph's guilty pleasure food 46:08 A Guyanese cookbook to buy 46:32 Top condiments to have at home 47:18 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes in Austin Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs and pastry chefs in Austin. Conversation with chef Fermin Nūnez Panel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from Austin Conversation with Pastry Chef Philip Speer from Comedor in Austin Leadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top Chefs Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Interview with Chef Andre Natera – The Culinary Yoda Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When I came to America, I pretty much had to restart my life. I was like a kid again. I was tasting strawberries and apples. We never had those growing up. Click To Tweet

¿Saben cómo está su relación con la comida? ¿realmente comen conscientemente? Hoy mi querido Fernando Pérez Galaz les responde.