Podcasts about Conde

In this powerful episode of What Are You Made Of?, Mike “C-Roc” sits down with Rafa J. Conde, a retired law enforcement officer, martial artist, and mission-driven leader, to explore the courage, resilience, and faith that have shaped his life. Rafa shares how his 18-year career in one of America's most violent cities tested him daily—chasing armed suspects down dark alleys, responding to harrowing crime scenes, and facing life-or-death moments on SWAT and narcotics task forces. He opens up about the challenge of separating personal identity from the badge, the emotional toll of tragedy, and how meditation and a strong sense of purpose helped him process trauma without letting it consume him. From his belief that every man reinvents himself multiple times in life, to his unwavering commitment to helping others, Rafa's story is one of transformation, clarity, and living with mission. This conversation is a candid look at what it truly means to have the courage to face danger, reinvent yourself, and keep moving forward.Website-https://www.manofwar.us/ Social Media Links/Handles:https://www.instagram.com/manofwarr/ https://www.instagram.com/menofwarcrucible/ https://www.instagram.com/manofwarpodcast/

Hoje na Caravana recebemos a psicóloga Cátia Silva — uma mulher que traz consigo um percurso de superação, coragem e transformação. Natural de Vila do Conde, mãe do Vicente, formou-se em Psicologia e trabalhou desde cedo com contextos desafiantes como dependências, violência doméstica e populações em risco.A maternidade chegou num momento de incerteza profissional e pessoal, e foi aí que começou uma verdadeira revolução interior. Depois de um burnout e de muitas mudanças, incluindo uma cirurgia bariátrica que marcou o início de uma nova vida, Cátia criou o seu projeto de saúde mental, com foco em Ansiedade, Burnout, Depressão, PHDA, Autoestima e Luto.Hoje lidera uma equipa, dá formações e ajuda cada vez mais pessoas — sobretudo mulheres — a reencontrarem-se. Nesta conversa, mergulhamos num tema atual e desafiante: o impacto das redes sociais na saúde mental — nas comparações, nas pressões invisíveis e na constante busca por validação.Sejam bem-vindos à Caravana com Cátia Silva. Podem seguir a Cátia em @catiasilva.psi e a Rita em @ritaferroalvim no instagramViagem patrocinada por:Ultra Suave de Garnier - A gama Sun-Kissed Camomila e Mel de Flores de Ultra Suave foi reformulada para iluminar e reparar o cabelo louro. Com 4 produtos – shampoo, amaciador, máscara, e o novo Sérum Aclarante Progressivo – com uma dupla ação promete aclarar progressivamente a partir de 3 usos e nutrir intensamente. Já podemos manter aquele louro de verão que tanto gostamos o ano todo e ao mesmo tempo com aspeto saudável, cuidado e nutrido.Ultra Suave: O teu louro de verão cuidado todo o anoSupport the show

¡#NinelConde ACUSA a #AlexisAyala de V10L3NC14 verbal dentro del FAMOSO reality!See omnystudio.com/listener for privacy information.

la casa de los famososMario Bezares contesta a Jorge Gil Segunda temporada de Chespirito

Maquillista de #NinelConde DESMIENTE entrar al reality de los famosos para maquillarla, #WendyGuevara usará Ley Olimpia contra quien difundió su VÍDEO ÍNTIMO, #GabrielSoto DESMIENTE RECONCILIACIÓN con #GeraldineBazán ahora que están solteros. Esto y más en el programa completo #DePrimeraMano.See omnystudio.com/listener for privacy information.

¡#NinelConde fue OBLIGADA a CASARSE por primera vez gracias a su MADRE por embarazarse!See omnystudio.com/listener for privacy information.

06 Ago. 25 - Itaú é Top, Compre maisOlá, sejam bem-vindo a mais um Fechamento de Mercado, comigo Flávio Conde e Ricardo Afonso, hoje é 4a. feira, dia 6 de agosto, o programa de hoje é dedicado aos 2mil investidores que assistiram ontem o Fechamento e os que comentaram como CJMQ dec Cambuí MG, Marcos de Londres, Ortega, Morgana dívida da Klabin, Valdecy, Munhol, Elvis José Raízen não deve se recuperar, Mauricio Moura e Fernando Pereira fiz um MM para esse domingo de BBSE3, Eduardo Bruda, Carlos Arp, Gilson, Sarkis, JPDornelles trocar Taesa por Eletrobras?, Nicoletti. Veja no vídeo a análise de Itaú, RADL, PCAR e PRIO

05 Ago. 25 > Brava +5,7% e Klabin -2,5%Olá, sejam bem-vindo a mais um Fechamento de Mercado, comigo Flávio Conde e Ricardo Afonso, hoje é 3o. feira, dia 5 de agosto, o programa de hoje é dedicado aos 2 mil investidores que nos acompanham diariamente e os que escreveram comentários como o JMSarkis, Gilson, Malvesti, Sandro Maurício, HortaCozinha, Izabel, Nicoletti e Fabiano.Ibovespa subiu apenas 0,14% a 133.151 depois de atingir 134.193 às 10h40 e dólar fecha a R$ 5,506 praticamente estável.Saiba mais assistindo o vídeo do Fechamento de Mercado de hoje

Existe, pelo menos, desde o século XVIII e chegou até a ser um imposto para as freiras em Vila do Conde. Saiba como nasceu a caldeirada e de onde vem este nome.

Programa completo con Jorge Granullaque. Noticias con Patxi Linaza. El tiempo nos lo cuenta Ainoa Manzana, además de explicarnos, quiénes son los guardianes de la Puerta de Alcalá. Deportes con Óscar Conde. No faltará el reportaje de Ángela Plazuelo sobre el voley playa en Madrid. Sección de Luces Cuánticas con Vanesa Díaz, Albanecer con Rocío Moreno. Para terminar, Irene Calderón nos llevará a Un rincón para tardear y hablaremos con Joaquín De Luz, director artístico de Veranos de la Villa.

TERTULIA TREKKIE Producciones Esquizoides presenta: Tertulia Trekkie Podcast dedicado a la franquicia de Star Trek en general y a Picard y Discovery en particular. Contacta con nosotros en Twitter y correo electrónico. @fernandomg1981 @AntonioVuarnet @prodesquizoides tertuliatrekkie@gmail.com Leemos y comentamos todos los comentarios que dejéis en ivoox. Suscríbete al podcast en: Ivoox https://www.ivoox.com/podcast-tertulia-trekkie_sq_f1460507_1.html Apple Podcast https://podcasts.apple.com/es/podcast/tertulia-trekkie/id1312363910 Tunein Radio https://tunein.com/podcasts/Fantasy--Science-Fiction-Podcasts/Tertulia-Trekkie-p1286589/?lang=es-ES También está disponible en Google Podcast y Spotify. Canal de YouTube de Producciones Esquizoides https://www.youtube.com/channel/UCU0MBweA3vWmD9td4O7PuJA?view_as=subscriber Canal de Twitch de Producciones Esquizoides https://dashboard.twitch.tv/u/produccionesesquizoides/content/video-producer Compositor de la intro musical de Tertulia Trekkie Benjamín Sun Canal de Youtube de Benjamín Sun https://www.youtube.com/channel/UCI5mKKS2bUgaQa5NISXaDUA Contacto de Benjamín Sun pianoterapia@hotmail.com Voz, Ing. Grabación Luis David Paniagua Mezcla de sonido Luis Mas GOOD VIBES audio & music Contacto de de ambos heregoodvibes@gmail.com Venta de delantales Trekkies diseñados por: Javier García Conde. https://www.pinterest.es/pin/239113061446478217/ https://www.pinterest.es/pin/239113061446466972/ Correo de contacto: javieriadere@gmail.com Algo que ver con la muerte Libro en papel https://www.letraminuscula.com/amz/B0B8C8WH1H Ebook https://www.letraminuscula.com/amz/B0B8DKJPTB Sigue el canal de Tertulia Trekkie en WhatsApp: https://whatsapp.com/channel/0029VaZmZhPL7UVWbiSC1d0F

¡#IvonneMontero REACCIONA a RIVALIDAD entre #OliviaCollins y #NinelConde en reality!See omnystudio.com/listener for privacy information.

¡#NinelConde llama TÓXICA a #OliviaCollins en famoso reality! Esto apenas comienza y poco a poco se van demostrando las RIVALIDADESSee omnystudio.com/listener for privacy information.

Olá, sejam bem-vindo a mais um Fechamento de Mercado, comigo Flávio Conde, hoje é 6a. feira, dia 1 de agosto, o programa de hoje é dedicado aos quase 3 mil investidores que já assistiram ao Mata-Mata de “Compre uma Ação Anti-Trump: Vulcabras”, que ganha muito dinheiro e que ação VULC3 pode valorizar 40% e pagar dividendos de 11,2% nos próximos doze meses. Hoje falarei do tarifaço de 50%, das exceções, do que deve melhorar na próxima semana e porque é interessante começar a ir comprando porque o pior pode ter passado,

#IvonneMontero REACCIONA a las DECLARACIONES de #PatyMuñoz contra #NinelCondeSee omnystudio.com/listener for privacy information.

¡#NinelConde habla sobre la PESADILLA que vivió con #LarryRamos! Por otro lado, #ChristianNodal es CRITICADO por aparecer BORRACHO durante un concierto en #Jalisco e #IvonneMontero APOYARÁ a #OliviaCollins en el FAMOSO reality! ¡No te pierdas de esta y más NOTICIAS del ESPECTÁCULO con los #PájarosEnElAlambre este 31/07/2025!See omnystudio.com/listener for privacy information.

¡#NinelConde HABLA de la ESTAFA y su RELACIÓN con #LarryRamos en famoso reality! Además, REVELÓ que planeó su escape para volverse PRÓFUGO de la justiciaSee omnystudio.com/listener for privacy information.

¡Paty Muñoz NIEGA que fue AMANTE de José Manuel Figueroa cuando andaba con Ninel Conde!See omnystudio.com/listener for privacy information.

AUDIOS ¿José Manuel Figueroa ENGAÑÓ a Ninel Conde con Paty Muñoz?See omnystudio.com/listener for privacy information.

#JoannaVegaBiestro REACCIONA al PRIMER día de #NinelConde y #AdriánDiMonte en el FAMOSO reality. La APARICIÓN inesperada de #MarioBezares y al rol que tendrá #Facundo.See omnystudio.com/listener for privacy information.

Entrevista al escritor Marcos Chicot.Markote nos da un cursillo veraniego sobre música. Ángeles Conde nos cuenta el ambiente en Roma antes del inicio del las jornadas del jubileo de los jóvenes.

Hoy desde el Festival Internacional de Cine Curtas Vila de Conde, en Portugal. Con su director, Miguel Dias. Y con Gala Hernández López, que ha participado en la Competición Internacional con su último trabajo: +10K.Escuchar audio

Ataque en el que podrían haber muerto dos personas y otras seis han resultado heridas. Entre estas últimas estarían, entre los heridos, estaría el párroco de esta iglesia, el padre Romanelli, a quien el Papa Francisco llamaba a diario por teléfono desde que se recrudeció la violencia en Oriente próximo. ¿Qué más sabemos sobre este ataque, Ángeles Conde? El patriarcado latino de Jerusalén confirma a esta hora que el ataque ha dejado varios heridos, entre ellos el párroco, el padre Gabriel Romanelli. La nota del patriarcado asegura que no se reportan de momento víctimas mortales, pero la ...

Hoy, segundo programa desde Oh Poetry! Fest 25 5.0. Empezamos con un encuentro de editoriales independientes: editores autores. Con Almudena Sánchez, directora del Festival. Ben Clark, de Isla Elefante. Ángelo Néstore, de Letraversal. Y Ángela Segovia, de La Uña Rota, Premio Nacional a la Mejor Labor Editorial Cultural 2025. Terminamos con Pablo de María, que nos avanza los contenidos de la 33 edición de Curtas Vila do Conde, que ha empezado este fin de semana.Escuchar audio

Nuestro Insólito Universo ¦¦ Conde St Germain Pt 2 ; En los cinco minutos de duración que tiene este programa se narran historias asombrosas referentes a cualquier tema.La primera transmisión de este programa se realizó por la RadioNacional de Venezuela el 4 de agosto de 1969 y su éxito fue tal que, posteriormente, fue transmitido también por Radio Capital y, actualmente, se mantiene en la Radio Nacional (AM) y en los circuitos Éxitos y Onda, de Unión Radio (FM), lo cual le otorga una tribuna de red AM y FM que cubren todo el país, uno de los programas radiales más premiados y de mayor duración en la historia de la radio de Venezuela.

Sheriff Mark Lamb joins Rafa J. Conde for a raw and unfiltered conversation about leadership, law enforcement, border chaos, faith, and his run for U.S. Senate. From growing up in Hawaii and the Philippines to taking command as Sheriff of Pinal County, Lamb reveals how a ride along changed the trajectory of his life and why he believes America needs strong, principled men now more than ever. We dive deep into what it takes to lead from the front, the crisis at the border, the dangers of micromanagement in policing, and the cultural shifts that are impacting law enforcement across the country. If you're a man looking for purpose, discipline, and the courage to stand for what's right this one is for you. Takeaways: • How a business owner became a cop at 33 • Leading from the front and earning respect • Why most police departments are failing their men • A behind-the-scenes look at the border crisis • Controlled violence vs. reckless force • Building faith and family through purpose • Why Sheriff Lamb ran for U.S. Senate—and what's next Chapters: 00:00 - Intro: Sheriff Mark Lamb 01:00 - Childhood, Hawaii & International Life 04:50 - Lessons from Culture, Faith & Family 10:30 - Becoming a Cop at 33 17:00 - Gangs, Violence & Tribal Policing 24:00 - Running for Sheriff: Leadership in Action 30:00 - Fixing Broken Departments 35:00 - Social Media & Building a Brand in Law Enforcement 41:00 - COVID, Mandates & Standing Firm 46:00 - Law Enforcement & Micromanagement 50:00 - Principles of Great Leadership 53:00 - Faith & Moral Compass Under Fire 57:00 - Border Crisis: What the Media Isn't Telling You 1:05:00 - Terrorism Risks & National Security Concerns 1:10:00 - Family Protection & Situational Awareness 1:13:00 - Illegal Immigration: Truth vs. Narrative 1:17:00 - Global Politics, Ukraine, and Iran 1:19:00 - Life After Law Enforcement & New Mission 1:21:00 - Final Thoughts & Legacy

Nuestro Insólito Universo ¦¦ Conde St Germain Pt 1 En los cinco minutos de duración que tiene este programa se narran historias asombrosas referentes a cualquier tema.La primera transmisión de este programa se realizó por la RadioNacional de Venezuela el 4 de agosto de 1969 y su éxito fue tal que, posteriormente, fue transmitido también por Radio Capital y, actualmente, se mantiene en la Radio Nacional (AM) y en los circuitos Éxitos y Onda, de Unión Radio (FM), lo cual le otorga una tribuna de red AM y FM que cubren todo el país, uno de los programas radiales más premiados y de mayor duración en la historia de la radio de Venezuela.

08 Jul. 25 - Bolsa Fraca e WEG cai -4%Olá, sejam bem-vindo a mais um Fechamento de Mercado, comigo Flávio Conde, hoje é 3º. feira, dia 8 de julho, o programa de hoje é dedicado aos 6 mil investidores que já assistiram ao Mata-Mata de “Qual Comprar: CEMIG x COPEL?” e agradeço aos comentários de 11 a 26: JMSarkis, José Sergio, Elvezio, Alcoolgelsilva, Ewerton, Agnaldo, Carson, Nicoletti, Carlos Aristeu, Armando, OmiAraujo, Eliseu Ferreira, Patrícia, Wendel, MatheusRM, Marco Antonio. Amanhã, continuarei os agradecimentos e se vc não assistiu ainda, vá no vídeo porque está muito bom. Se vc assistiu pode escrever para mim no 11983469005 pedindo os relatórios de Cemig e Copel que enviarei no seu whatsapp.O Ibovespa cedeu -0,13%, aos 139.302 pontos, com volume pífio de R$ 18,6 bilhões, R$ 6,4 bilhões da média de R$ 25 bi das terças. O dólar recuou -0,59%% aos R$ 5,445 versus R$ 5,48 ontem. Os juros futuros subiram muito pouco com o Tesouro Prefixado indo de 13,54% para 13,56% e o IPCA+ 2029 de 7,50% para 7,53% a.a. O motivo das bolsas de lado, dólar recuando e juros quase estáveis continua sendo a mesma de ontem: a volta das tarifas de Trump que haviam sido suspensas por 90 dias, em 9 de abril, e voltaram ontem através de cartas para alguns países como Japão terá 25% e Coreia do Sul também 25%. Para minimizar, Trump escreveu que as tarifas somente entrarão em vigor em 1 de agosto e está disposto a negociar com todos países que não retaliarem, mas sim negociarem.Mais informações, análises e recomendações neste vídeo do Fechamento do Mercado.

07 Jul. - Trump Derruba Bolsa e Engie -6% Olá, sejam bem-vindo a mais um Fechamento de Mercado, comigo Flávio Conde e Ricardo Afonso, hoje é 2º. feira, dia 7 de junho, o programa de hoje é dedicado aos 4 mil investidores que já assistiram ao Mata-Mata de “Qual Comprar: CEMIG x COPEL?” e agradeço aos comentários de 1 a 10: Zed, João Marcos, Carlos Parreira, Reila, Leandro Guedes, Mario, Eduardo Jerônimo, Edson, Antonio Gonçalves e Robinho. Amanhã, continuarei os agradecimentos e se vc não assistiu ainda, vá no vídeo porque está muito bom. Se vc assistiu pode escrever para mim no 11983469005 pedindo os relatórios de Cemig e Copel que enviarei no seu whatsapp.O Ibovespa caiu hoje -1,26%, aos 139.489 pontos, um recuo de 1.773 pontos, com volume muito fraco de R$ 17 bilhões, R$ 3 bilhões abaixo dos meses de alta. O dólar subiu 1% aos R$ 5,48 e os juros futuros também com o Tesouro Prefixado indo de 13,34% para 13,54% e o IPCA+ 2029 de 7,44% para 7,50% a.a. O motivo das quedas das ações e altas de dólar e juros foi a volta das tarifas de Trump que haviam sido suspensas por 90 dias, em 9 de abril, e voltaram hoje através de cartas para os países. Japão terá 25% e Coreia do Sul também 25%. Trump ameaçou aumentar em mais 25% cada um desses dois países caso aumentem reciprocamente suas tarifas para os EUA. Nos finais das cartas, Trump escreveu que se o país abrir seus mercados para os EUA eliminando tarifas e barreiras tarifárias os EUA considerarão ajustes na carta.Mais informações, análises e recomendações neste vídeo do Fechamento do Mercado.

Wie viele Geburten sie begleitet hat, kann Natalia Conde nicht zählen. Und in wie vielen Stücken sie mitgewirkt hat, wohl auch nicht. Ärztin und Schauspielerin: Conde ist beides – und findet verblüffende Überschneidungen zwischen diesen Berufen. Von der Vorstellung direkt in die Nachtschicht: Es gab eine Zeit in Natalia Condes Leben, da übte sie ihre beiden Berufe gleichzeitig aus. Ganz so extrem ist es heute nicht mehr. Dafür singt sie aber einmal in der Woche im Zürcher Bach Chor. Und leitet mit ihrem Mann Theaterproben an einem Zürcher Gymnasium. Condes Laufbahn ist im wahrsten Sinne des Wortes aussergewöhnlich. Bis 32 sei sie geradlinig verlaufen, sagt sie selbst: Ein Theaterkurs an der Kanti, Matura, direkt an die Schauspielschule. Doch da war noch dieser andere Wunsch, jener der Medizin. Und so beschloss sie mehrere Jahre später – schwanger mit ihrem dritten Kind – ihm nachzugehen. Im Gespräch mit Melanie Pfändler erzählt sie, wie es dazu kam und woher sie die Energie für all diese Aufgaben nimmt. Und von ihrer Kindheit als Tochter einer Schweizer Journalistin und eines spanischen Musikers, die vor allem eines wollten: dass ihre Tochter ihr Geld mit dem verdient, was sie glücklich macht. Die Musiktitel: 1. ABBA – Dancing Queen 2. Antonio Conde – Pingu Intro (1986 – 1988) 3. Peacock Party Band – Sabor a mi (1994) Unterhaltungsorchester Beromünster, Antonio Conde, Gesang 4. Ella Fitzgerald and Duke Ellington at The Côte d'Azur (28.7.1966) – Lullaby of Birdland 5. Frank Martin – «Notre père» aus dem Oratorium In Terra Pax 5. Al Jarreau – Milwaukee

#ecuador #president #folktalesIn the first story, a cruel plantation owner takes no mercy on a child that eats the forbidden fruit.In the second story, an old timey guy wants a ride from the taxis, but one driver is hip to his creepy ways.Source: Thirteen Ecuadorean Legends And A Ghost: Trece Leyendas Ecuatorianas Y Un FantasmaNarrator: Dustin SteichmannMusic: Marimba ecuatorianaSound Effects: G Hua Hin 430am by Dustin SteichmannPodcast Shoutout: Tales From The Enchanted Forest (folktales)Listener Shoutout: Calabria, ItalyPhoto credit: Emilio Estrada Carmona (May 28, 1855 – December 21, 1911)

Send us a textIn this episode we explore Operation Pedro Pan, the clandestine operation of the U.S. Government, the Catholic Church and Pan American World Airways to relocate over 14,000 children out of Cuba to the United States between 1960 and 1962. Our guest for this episode is Pan Am veteran Yvonne Conde who wrote the book Operation Pedro Pan: The Untold Exodus of 14,048 Cuban Children. She will share many personal insights on being one of the many children that were sent away by their parents for a better future in America in the early 1960s. Yvonne will also share her stories of working for Pan Am during her 18 years in the air as a flight attendant. Her father, Pedro Conde, worked for Pan American in Havana from the 1940s to the early 1960s. Yvonne is a freelance writer based in New York City and has written for Latina Magazine, Crain's, Smithsonian, and Hispanic Business Magazine and has been featured on the NewHour with Jim Lehrer and National Public Radio. Operation Pedro Pan facilitated the migration of Cuban children to the United States as a response to the Cuban Revolution and the subsequent fear among Cuban families that their parental rights would be revoked and their children would be indoctrinated into communism.Under the operation, more than 14,000 Cuban children, primarily between the ages of 6 and 18, were sent to the U.S. without their parents. The children were placed in foster homes, orphanages, and other institutions, with the intention of reuniting them with their families later. The operation ended during the Cuban Missile Crisis of October 1962 that put the United States and the Soviet Union on the brink of nuclear war. Support the show Visit Us for more Pan Am History! Support the Podcast! Donate to the Museum! Visit The Hangar online store for Pan Am gear! Become a Member! Follow us on Facebook, Instagram, and Twitter!A very special thanks to Mr. Adam Aron, Chairman and CEO of AMC and president of the Pan Am Historical Foundation and Pan Am Brands for their continued and unwavering support!

En este quincuagésimo noveno episodio del ¡Bipartidismo Strikes Back! (una producción del #PodcastLaTrinchera), Christian Sobrino y Luis Balbino discuten la decisión del Tribunal Supremo de los Estados Unidos en Trump v. CASA, Inc. sobre la aplicación de interdictos universales, la victoria de Zoran Mamdani en la primaria del Partido Demócrata a la alcaldía de Nueva York, el nombramiento de Zayira Jordán Conde a la presidencia de la UPR, la aprobación del presupuesto para el Gobierno de Puerto Rico y el fin de la primera sesión legislativa del cuatrienio y mucho más.Este episodio es presentado a ustedes por La Tigre,  el primer destino en Puerto Rico para encontrar una progresiva selección de moda Italiana, orientada a una nueva generación de profesionales que reconocen que una imagen bien curada puede aportar a nuestro progreso profesional. Detrás de La Tigre, se encuentra un selecto grupo de expertos en moda y estilo personal, que te ayudarán a elaborar una imagen con opciones de ropa a la medida y al detal de origen Italiano para él, y colecciones europeas para ella. Visiten la boutique de La Tigre ubicada en Ciudadela en Santurce o síganlos en Instagram en @shoplatigre.Por favor suscribirse a La Trinchera con Christian Sobrino en su plataforma favorita de podcasts y compartan este episodio con sus amistades.Para contactar a Christian Sobrino y #PodcastLaTrinchera, nada mejor que mediante las siguientes plataformas:Facebook: @PodcastLaTrincheraTwitter: @zobrinovichInstagram: zobrinovichThreads: @zobrinovichBluesky Social: zobrinovich.bsky.socialYouTube: @PodcastLaTrinchera

Contamos en directo lo que está ocurriendo en el Chelsea-Benfica, además de analizar lo que ha pasado en el Palmeiras-Botafogo. También entrevistamos a Pablo García, delantero del Betis y que se ha sido una revelación en el Europeo sub-19, hablamos con María Conde, antes de la final del Eurobasket que juega España y entrevistamos a Carmelo Ezpaleta, CEO de MotoGP. 

María Conde se pasa por los micrófonos de 'Carrusel Deportivo' para hablar sobre la final del Eurobasket

Tenemos la oportunidad de hablar con Pablo García, después de haber sido una revelación en el Europeo sub-19, también hablamos con María Conde en la previa de la final del Eurobasket que juega España y entrevistamos a Carmelo Ezpeleta, CEO de MotoGP

Tenemos la oportunidad de hablar con Pablo García, después de haber sido una revelación en el Europeo sub-19, también hablamos con María Conde en la previa de la final del Eurobasket que juega España y entrevistamos a Carmelo Ezpeleta, CEO de MotoGP

Contamos en directo lo que está ocurriendo en el Chelsea-Benfica, además de analizar lo que ha pasado en el Palmeiras-Botafogo. También entrevistamos a Pablo García, delantero del Betis y que se ha sido una revelación en el Europeo sub-19, hablamos con María Conde, antes de la final del Eurobasket que juega España y entrevistamos a Carmelo Ezpaleta, CEO de MotoGP. 

María Conde se pasa por los micrófonos de 'Carrusel Deportivo' para hablar sobre la final del Eurobasket

Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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Stephanie Hansen:Hello everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people that are obsessed with food and they come across their obsessions through cookbooks, podcasts, content writers, and today we're talking with Maggie Hoffman. And I was excited because I said I don't get to talk to fellow podcasters very often. Congratulations on your podcast. It is the Dinner Plan podcast. Maggie is the former digital director of Epicurious. She also has many newsletters. So I'm excited to talk to you about that. The Dinner Plan plus What to Drink , plus The Vintage Table Maggie Hoffman - You are my person.Maggie Hoffman:Maybe too many newsletters. We'll see.Stephanie Hansen:Yeah, I'm sure it's a lot. So where should we jump in first? Let's just, let's talk about your newsletters because you already commented on my background. I have a lot of vintage pieces in the background. How did you start the Vintage Table or what was your first newsletter?Maggie Hoffman:Well, it's a little bit complicated, but I actually started with what to drink. In sort of a previous life, I was mostly a cocktail writer. I used to review bars for the San Francisco Chronicle. And I've written two books about cocktails that were published by Ten Speed. The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single SpiritBatch Cocktails: Make-Ahead Pitcher Drinks for Every OccasionAnd so that's like a whole side of my life. And I was running a drinks newsletter for Epicurious when I was there. And when I left, that was sort of the, the going independent. I was able to send one newsletter to that audience and say this is where I'll be.So, you know, I don't update that one as often, but I do have. I like to talk about what I'm drinking, you know, when I'm trying new non alcoholic beers, or sometimes I'll share cocktail recipes from new books I'm reading. So that one was actually first. My main gig is the Dinner plan, which is a podcast and substack. It's sort of a living, breathing system. So the podcast goes Every week I interview a cookbook author every week. We talk about inspiration and where they find dinner ideas and the books they love. And then at the end of every show, someone calls in and shares what's in their fridge and the cookbook author guest comes up with a dinner idea for them.And usually these folks are people with cookbooks, often new cookbooks. And so in the substack each week, we share all of the links to all the recipes that they have talked about so people don't have to like, take notes. Anything they've recommended, it's all there in the newsletter. And then we reprint a recipe from Their books. You can get a little preview of the book, and that's why you should sign up for the newsletter. Someone told me they were taking notes on the show, and I was like, oh, no, no, no, you don't have to do that.Stephanie Hansen:You have such good notes on the episodes.Maggie Hoffman:And, I mean, I listen to these things over and over.Stephanie Hansen:You have, like, attached and linked every single recipe idea anyone's ever discussed in the pod. I mean, it's extensive, you guys, you gotta follow.Maggie Hoffman:And then I have a big list, which I think is really fun, of every book that has gotten recommended. So each person comes with, like, two or three ideas. Well, that has become a very big list. We're getting close to 50 episodes, and each person. I mean, you do the math. So, yeah, that's the main project, and then the vintage table is a little side project, and maybe they'll get merged at some point, but I just cannot buy every piece of vintage tableware that I love. And so I thought I should probably start sharing the links so that I get. Maybe other people will take them off the market.Stephanie Hansen:That is smart, because once you start, like, in that Facebook marketplace or Etsy channel of looking for vintage things, ebay, they find you. Yeah, yeah.Maggie Hoffman:So there's usually, like, a theme, you know, sort of beachy things for summer or, you know, whatever is the thing that I'm sort of obsessing over. And that's just for fun, but it's a lot of fun.Stephanie Hansen:Yeah, I. I find it very fun. When you were so how long were you the digital director at Epicurious?Maggie Hoffman:I think I was there a total of four years. I started as the senior editor under David to Markin, who's at King Arthur Flour now, and I took over running it when he left.Stephanie Hansen:And we're probably better off now because we have so many different avenues for creators. Right. Substack has really, like, democratized the creating world. From podcasting, did you find, like, you know, when you work for a big company, there's resources and podcast studios, and then all of a sudden you're on your own and you have to figure it all out. Substack makes it so easy.Maggie Hoffman:Yeah, substack and all the other ways. You know, I think everyone's ability to sort of launch their own independent media is truly exciting, and people are doing it in all sorts of, you know, not just substack, but also their own websites and Patreon and, you know, people have huge success.Stephanie Hansen:Do you think that that is. I mean, I feel sad about that. I think it is cutting into traditional magazine resources, digital resources, digital archives, because people don't necessarily need that to be seen anymore. They can create their own engines. But I also, like, every time I get a magazine, it's a little bit thinner. I think, like, oh, don't wait. Because I still love some of those traditional printed forms and I love linear television, and I also like terrestrial radio still. Like, I want there to be all those things and not have it be just one thing.Maggie Hoffman:Yeah, I mean, I think it's a little more complicated. I wouldn't blame independent creators for the shrinking of food media. I think that has a lot more to do with, you know, everything moving to digital and then sort of being flooded with ads and then search changing so much. I mean, there's just so many things that have shaped that. And I think it's incredibly sad to see, you know, so much of, you know, both book publishing and magazine publishing struggle. It has to do with ad dollars. And, you know, those are places where there are the resources for everything to be tested and tested again. And, you know, I think there's going to have to be a question of how many independent creators people can support.And I don't think advertising is over. I think that is a way to fund some of this as well. You know, if an advertiser wants to support an independent creator, I think that's great. The budgets are going to be smaller than what they were paying for something else. And maybe it can all coexist, I'm.Stephanie Hansen:Hoping, because I think it ultimately, if it raises all boats right. But I mean, we are consolidating in a pretty rapid clip with the top seven media companies and social influencers. But when you think about your podcast and when you conceived it and knew who you wanted to talk to, what did that look like? Like, did you know right away what you were going to zero in on?Maggie Hoffman:Did I know? I was at the beach and was taking a long walk with my husband and sort of saying, were to do this thing, what would it be? I had gone through the process of pitching a show to Conde, which they decided they didn't want, and so I was pretty heartbroken and kind of had lost confidence. I've been in food media about 15 years now, a really long time. I actually worked in book publishing before that and blogging, and I was at Serious Eats in very early, exciting years. And. And I love being a part of that community. I love being able to see what's coming soon. Like, one of the biggest joys when I first started at epicurious, was I showed up and there was this stack of cookbooks on one of the, like, files sitting on one of the file cabinets. And people would sort of say, hey, does anybody have a copy of this? Does anybody have a copy of that? I was like, this is where I'm supposed to be like, you know, I mean, you can see the.Stephanie Hansen:Yep.Maggie Hoffman:Stacks of cookbooks continue. And so I sort of was like, what will be Feel like it sort of captures some of that excitement that I could do independently, and what would it take to do independently, and who would I want to talk to, what new books are, am I excited about? And, you know, just what would that conversation be? And I knew I didn't want it to be a podcast, really, about feeding kids. That's really not what it is. It's really for all cooks, and it focuses a lot on that moment of inspiration. And, you know, I was really burnt out, and it was affecting my cooking. And I think everyone who works really hard can feel that affecting their cooking.Stephanie Hansen:I'm just coming off a cookbook launch or getting ready to launch, and I'm like, sometimes the idea of what to eat, I'm just like, all I've done is cook this week. Like a million places for a million people, for a million things, documented it all. And I just want a piece of peanut butter toast.Maggie Hoffman:Yeah. And that's fine, I think. But, you know, even if you don't work in food, I think if your job is stressful, the world is stressful. Everything, you know, everything feels like it's on fire. Cooking can be really nourishing, sort of mentally and, you know, spiritually, or it can be a thing that causes stress. And how do you get to a place where it feels like it is soothing, where it feels like it's a meditation. Meditation. Whatever it is you need from cooking, how do you get to a place where your dinners make you happy, where you're delighted by what you eat? And so we talk a lot about that.And so I think that came out of. I had written a story about cooking burnout during the days of the early pandemic. And it was something I kept getting notes about where people would be like, oh, my gosh, this is totally me. And so that's the thing I come back to, and people's answers are very different. I sort of wondered, like, if we kind of bring up this topic with so many different food people, is it going to start to get repetitive? But sometimes someone will just floor me with a totally different response to this problem. And so that's been really interesting.Stephanie Hansen:During the pandemic, I've had a radio show about food for, gosh, 18 years, I think. And during the pandemic, we did a lot of that. We called it pantry panic because you were going into the grocery store with your mask and your cart or your bucket, whatever you were putting your groceries in, and you were just literally like throwing staples in just because you didn't want to run out of yeast or flour or sugar and beans and rice and whatever you had. And then you'd get home, you'd be looking at your pantry and like, oh my gosh, how am I going to actually turn this into a meal for cooks and home cooks? You know, that was what we do. Like, okay. But for a lot of people that were two working families had really relied on a lot of convenience type of foods, that was a really new experience for them. To be staring at a bag of split peas and figuring out how to get that to the table.That was such a great. For me as a cook, it was such a great reorienting of how we look at our food systems and how to help people. And it reinvigorated my love of cooking and wanting to write cookbooks that would be for everybody necessarily. Not like, you know, I'm from the Midwest, we cook pretty. Basically, we don't have access to a lot of the fresh stuffs on either coast, but we do have these great grains and we have all these things that are in the breadbasket of the United States. It that pandemic, silver lining for me was going back to actually cooking.Maggie Hoffman:Yeah. I also think we saw the rise of a lot of small businesses that are making things to make life easier and to add flavor. You know, there's. There's so many more companies selling various, you know, sauces and seasonings and things. You know, I think I was in a moment where I was like, oh, man. Like you had to replace restaurant food with home cooked food. And was I really going to do something complicated? And that's where, you know, I just am really cheering for these small businesses because it can be so amazing to have those on hand. And you can usually mail order them.Stephanie Hansen:And just thinking about, like, the condiments, like chili crisp is a condiment that has been around for a long time, but just came into the zeitgeist in the last five years. You know, obviously the proliferation of hot sauces, but also like sumac and za' atar and some of these more world spices that we weren't familiar with necessarily. It's really brought a whole new way of looking at your basic home cooking.Maggie Hoffman:And, of course, some people have been cooking with those things forever, for sure. But I also think there, you know, the cookbook publishing industry is very slow because it takes two years for books to come out. Right. It's a very slow process. And so I think you're finally seeing so many more books from so many more voices, and so you have a guide. You're not just blindly using something you've never seen before.Stephanie Hansen:Along those lines, are there, like, a handful of books that have come across your desk recently that you're like, yes.Maggie Hoffman:I mean, so many. That's, like, my whole thing. Let me think. I mean, there's so many, I think, of the recent one. Zaynab Issa, Third Culture Cooking, is really wonderful. She was a Bon Appetit, and it's just incredibly talented with flavor. She does a lot of development for NYT Cooking now, and that's a good place to find her recipes. But that book's really lovely.Norma Rod's book, she was at Yotam Ottolenghi, and her book is called “Lugma, Abundant Dishes and Stories From My Middle East”, and she's from Bahrain. And that book is just. You just want to cook everything in it. Just really, really. I mean, the photography is stunning. Oh, my gosh. What else? Rick Martinez's new salsa book, “Salsa Daddy, a Cookbook: Dip Your Way Into Mexican Cooking” is really fun and really just, like, a smart thing. If you are feeling bored with sort of, you know, your rotation of, like, protein.Like, if you are doing rotisserie chicken, can of beans, pasta, like, if you were doing that rotation, the answer. When I talked to Rick, he was talking about how when you make salsas, like, so many of them, you could freeze. And so then you can mix and match. You can pull one from your freezer. You can, you know, toss that rotisserie chicken with a green salsa one night and a different salsa the other night. And that was just, like, so exciting to me.Stephanie Hansen:Do you use your freezer a lot? I mean, I find, like, cooks. I have two freezers, and they're always loaded, and I'm trying to eat out of the freezer constantly with the very little success.Maggie Hoffman:That's always the challenge. You really have to keep a list. You really have to put, like, a freezer night on your schedule. My husband travels a lot, and so I try to eat from the freezer when he's gone. So it's like, this is super easy when I'm juggling. I use the freezer for all kinds of things. You know, I do try to put sauces in there. But he had that problem of, like, chucking half of the can of chipotle is in the freezer.Stephanie Hansen:You never get to it.Maggie Hoffman:One thing, I did have one sort of freezer epiphany recently. Not so much of summer food, but I often make turkey chili. It's one of my favorites. Really comforting. And I always put beans in it, which is how I grew up with it. And I was freezing a big, big batch and realized there was no way I was going to fit this batch in the freezer. But I'm just, you know, putting a can of beans in it and letting it simmer for half an hour. Right.So I was like, oh, wait, I'm not going to include the beans in the frozen version. I'm just going to freeze the part that is less bulky, and then when I take it out of the freezer, I can add the can of beans, heat it all up, and that way I'm not taking something from the pantry where it's fine, and using up the space in my freezer.Stephanie Hansen:Gosh, that is kind of, like, weirdly groundbreaking because I'm using Ziploc bags and freezing them flat. I'm using super cubes, mason jars, quartz pints, but.Maggie Hoffman:Yeah, that's right.Stephanie Hansen:Wow. Yes. Okay. I'm just. I'm that.Maggie Hoffman:And I wonder if there's other things like that.Stephanie Hansen:Well, I was just trying to think.Maggie Hoffman:And you just don't need to add something bulky before freezing.Stephanie Hansen:Yeah. Maybe even, like, just sauces, like adding the meats where you can just quickly saute the meats, throw in the sauce, and. Huh.Maggie Hoffman:Yeah.Stephanie Hansen:All right. You might be on to something. This is exciting.Maggie Hoffman:I mean, and especially I use the instant pot a lot in the summer. My kitchen's really hot. And so if you're making just, like, a basic, you know, shredded chicken in an instant pot, any sauce could be the liquid.Stephanie Hansen:Yep. I also find, like, I make a lot of soups and Stewie and breezy things, and there's only two of us, and I cook, like, for eight. So by the time I'm done after making the initial meal, having a leftover meal, maybe a lunch, I still have, like, four portions, and by then, I don't want to eat it anymore. So I'm like, oh, okay, how can I freeze this? And how can I make it into a handy meal for the next? I give away a lot of food probably because of that, because I just don't want to deal with it anymore.Maggie Hoffman:Yeah. If you're recipe testing, if you're working on books, there's just, you gotta share.Stephanie Hansen:And you've made three of the same thing and it's very similar. Maybe a little dash of this or dash of that. You're just like, ugh, I don't want to look at it one more second. When, when you think about the vintage table, just going back to that a second, we're seeing a lot of vintage things come back in vogue. So like the sterling silver platters and the farm glass. And you mentioned DANSK, you know, food 52 reinvested in that company and rebought it out of bankruptcy. Are there trends that you're seeing like with linens or silverware or things that you're excited about?Maggie Hoffman:I mean, I love weird silver. Sort of how this all started is that my favorite thing is, you know, and they're not that expensive if you have just like a tiny little fork. But you know, there's forks for everything. There's a lemon fork and an olive fork and a sardine fork. And so I love that a berry spoon. I had, I found this beautiful berry spoon that kind of had. It was pierced so that if you had like, you know, something that was a little wet, the, the water would run off and it was just gorgeous. And I put it in the newsletter and a friend of mine reached out and said, I have that.Maggie Hoffman:I got it for my wedding for my grandmother and I've never seen a similar one. And there it was on ebay.Stephanie Hansen:That's so cool.Maggie Hoffman:I think that's neat. And, and so, yeah, I'm really into the strangest silver you can possibly find.Stephanie Hansen:It's funny because you don't think about how many pieces there are. And you were like. The first time I ate at a French restaurant with my mother in law who was very proper, I was so intimidated. There was literally like 18 pieces of silverware on the place setting. And I mean, I knew like from the Joya cooking diagram that my mom showed me, like, but there were so many pieces of silver, I had no idea. And I just waited to eat. I ordered the same thing she did. And I waited to eat until she picked up something and then I would pick it up.And years later I kind of confessed and we laughed. And she was like, I didn't know what half of that stuff was. We just don't eat like that now.Maggie Hoffman:No. And I like to have these little things, like to set out snacks for friends, you know, put out a bunch of bowls of things and then it's just like that. The little serving fork you know, on the plate of charcuterie or whatever is old.Stephanie Hansen:I want to tell people too. Like, if you have pieces that are real sterling or fancy crystal dishes, whatever it is, like, use them, you know, Like, I think we wait for this special occasion, that our lives are special occasions. You know, we are being inundated with a lot of information and a lot of weird news. And if you can just have that moment of feeling luxurious by yourself or in your own home or with your friends, I think it brings. Breaks down the barriers of entertaining. Like, serve beans and rice on crystal dishes if you want to. Who cares?Maggie Hoffman:And like, anytime you're in real life with an actual human is especially. Yes.Stephanie Hansen:Like, get out that vintage coupe glass and pour yourself a mocktail or a cocktail, whatever.Maggie Hoffman:Yeah, I have these. My husband grew up with these little cocktail. They're like cocktail picks. I think they're for like an olive and your martini. And they're little swords from Toledo, Spain, which is where, like, swords are made. And they're real little swords. And he and his cousins used to like, sword fight with them. And they're absolutely dangerous.It's a terrible idea. But they're really fun. For olives or for like, you know, that little tapa that's like pepper and an anchovy and an olive.Stephanie Hansen:Yes. What do they call those? Pinchos.Maggie Hoffman:Yeah, so we do that sometimes and we had the little swords and one time someone was clearing the plates and just threw one out. Oh, a little like. So in the end, I actually ended up finding another set. They're around, they're not expensive. And so now the ones that were his grandmother's are like on a shelf sort of displayed. And the. The ebay ones are in rotation.Stephanie Hansen:Wow, that's pretty great. When you are looking for guests, do you search the Internet? Do you spend a lot of time on Instagram, TikTok, Facebook? What's your.Maggie Hoffman:I have known the book publicists from all the different publishing houses for a long time. So often I get an email when a book's coming out. I also go on. Just like if you go on a. On a bookstore website, you can go on Amazon and sort by date. I can see what's coming out. You know, like, here are all the books coming out in August under Cooking and Food. So I often do that.I'm planning several months in advance. So it's really sort of trying to figure out when is the right time to talk to somebody. And often, you know, people are juggling like a European tour and an American tour. I try to talk to them before things get really busy. And in fall. Fall's the big cookbook season, and so there's so many new releases, and some of them are too busy to talk to me, but I'm talking to some really exciting people. This.Stephanie Hansen:Oh, nobody would be too busy. I always think it's kind of shocking. Like, the first time I reached out to Yodam Odalingi, actually, and I just was like, oh, I don't know what he's doing, but I want to talk to him. He's fun. And so I just, like, sent him an Instagram message, and he replied. And we booked an interview for the radio show, and he was so delightful that we recorded a video podcast of it, too. And he was just so great. And people were like, oh, my gosh, I can't believe you got him.I was like, well, maybe sometimes people just don't ask. And I don't know. I just think you always can ask. People can always say no.Maggie Hoffman:Exactly. Exactly. And, you know, I'm not strict. I'd say almost all of my guests are people with, like, a book coming out that week. But then there's also just people I want to talk to. I talked to Hetty McKinnon, and now that was last year, and she has a new book coming out this year, and maybe we'll do it again. But, you know, this challenge, it can be interesting to talk to people in different moments of their lives. People who have just finished a book sometimes are kind of overwhelmed, and it's not the moment where they're, like, thinking about cooking for themselves necessarily.So it can be useful sort of across the board.Stephanie Hansen:When you are booking a guest, do you think about, like. And maybe this is a separate question, too, but the monetization of the podcast, like, do you worry about that? You're a freelance person. Is this, like. I. I'm kind of thinking about the substack algorithm and wondering if it's peaked for. Because people feel like they're subscribing to lots of things, and people are feeling kind of poor right now because the economy's not necessarily been great. Do you worry about that, or do.Maggie Hoffman:You just let me tell you about my business a little bit? So, I mean, I'm making it up as I go, but very early on, I felt like I wanted the newsletter to be visible to everyone because it's part of the service of the show. I want everyone to get all those links, and I want people to listen, and I want it to serve as a reminder, like, hey, there's, a new show up, you know, and the day that I publish the show every week, you know it's going to show up. If you follow in Apple podcasts or Spotify or wherever you listen, you know, that's a thing. But so I have paid subscriptions as an option on Substack and that is people who want to support the show. The show costs money. I record at a studio. I don't record at home mostly because there's a construction project going on next door. I recorded a studio with an amazing engineer and his team.So I pay them for the space and for the help and everything else I do myself. It is my full time job. So in order to pay for all those things, I have advertising and I sell the advertising myself. So yeah, so I'm reaching out to people and saying, look like this is this wonderful audience that loves to cook and is looking for things that will make their cooking life better or easier, more delicious. And people are interested. And so the people who are paid Substack subscribers are supporting the show and to thank them, every week I give away a copy of the author's book and that goes to paid subscribers. So my hope is that people might sign up for an annual subscription. It's 30 bucks.Maggie Hoffman:And then they might win a book. That would be 30 bucks and it would all work out. I have a super exciting. I'm doing like a big thank you to paid subscribers for the 50th episode of the show which is coming up. And it is an unbelievable prize. It's going to be so awesome. But so that's the most of my money is not being made by paid subscribers. I have like not very many.Stephanie Hansen:Yeah.Maggie Hoffman:And, but I love substrate and I love the community. Something I'm really into is the notes part of it which I think some people hate because it's social media. But I think there is a cool food scene on there and something that I do is just post my like actual boring dinner, not a picture. It's literally just like this is my plan. First thing in the morning I'll say this is what I'm doing tonight and that can be fun. And so most of the money that pays for the production of the show and for my full time work is coming from advertisers. I'm so grateful for them. And you know, I think when I listen to a podcast and I hear a recommendation in the host voice, I often consider buying those.And so I believe, I believe in the power of it. And I work with advertisers who I think are cool. And it's a fun part of the business, which is that I get to talk to founders of food companies and cookware companies. And so I actually wouldn't give that up. I think it's really fun.Stephanie Hansen:That's very unique because I came from a sales background myself. I've owned a couple of companies and food is my full time life too. But it's freelance. I mean, I'm freelance. Radio, freelance podcast, freelance TV show, all the things. Freelance cook, write a cookbook. And you cobble together the pots of money and at the end of the year you have 15 W9s and you pay your own insurance. But there is a little bit of freedom in that.That's nice too. So I'm impressed that you're doing all that yourself. That's cool.Maggie Hoffman:I mean, freelance writing, I would say. There's so many great writers out there and people who are writing features for magazines and that's their like full time gig. Like those are really amazing people. I am an editor at heart, really. I've always been an editor and it's harder to put together editing gigs and so the writing, the things that I was being offered weren't that exciting. And I was like, what if I just invest in this? What if I take a couple of months and see what it's going to cost and what I can raise in advertising? And I told myself I was going to take the leap and not evaluate whether it was a good idea or not for six months.Stephanie Hansen:Smart.Maggie Hoffman:And it turned out we sort of said, okay, I'm going to learn how to do it. I'm going to get better at it and try to make it good. Then I'm going to try to grow it and increase the audience and then I'm going to try to monetize it. And it's turned out that I've sort of done all those things at once.Stephanie Hansen:It is the dinner plan and I can really think of no better way than to end this podcast than those last three minutes of you describing what it's like and what it feels like to make this a full time endeavor and why people want to listen and support you. I really enjoyed this chat. You're really doing some incredible work and I just like everything you're doing. So congratulations on getting this all figured out.Maggie Hoffman:Thanks so much.Stephanie Hansen:Yeah, I'm going to put links to all the newsletters and the pod. I'll work on getting this episode prepared and send you a proof before we release it. But thanks, Maggie. I appreciate you being a guest today.Maggie Hoffman:Thank you.Stephanie Hansen:All right, we'll talk soon.Maggie Hoffman:All right. Bye.Stephanie Hansen:Okay, bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. 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

This episode was first shared in 2023, and here's what I had to say about it:You know, in all of the time that we've been doing this show we've never featured a sauna... but that's about to change!Our very first sauna is ACI, which was in San Antonio, Texas. And, showing us around is the subversive queer rapper Chris Conde. Now, Chris was a military brat, and so they moved around a lot when they were a kid. But, as a young adult they decided they wanted some stability, and so chose to settle in San Antonio. And it was here that they let go of religion, got sober, and then came out of the closet... again (?).Oooh, and for those who don't know, saunas, or bathhouse as they are commonly named in America, are places where people go for relaxation and... sex... let's be honest - it's mostly for sex. Anyway, they've kind of fallen out of fashion since the rise of the apps, but they were a huge part of queer (predominately male) culture for decades.

25/6/25: BRAVA -5% e ITUB -2%Olá, sejam bem-vindo a mais um Fechamento de Mercado, comigo Flávio Conde e Ricardo Afonso, hoje é 4ª. feira, dia 25 de junho, o programa de hoje é dedicado a todos 2 mil investidores que assistiram o Mata-Mata de Shoppings. Se vc quiser receber os 4 relatórios de shoppings usados no vídeo, escreva para mim no 11983469005.O Ibovespa caiu mais e fechou aos 135.768 pontos, -1%, com um dos piores volumes do ano, R$ 19 bi, R$ 6 bi abaixo da média de R$ 25 bi das quartas de mercado em alta. Os motivos da performance da Bolsa, ações e análises você verá no vídeo.

1. Temblor de 5.7 anoche al norte de Puerto Plata, República Dominicana. Se sintió en Puerto Rico. 2. En la cuerda floja “cese al fuego” entre Israel e Irán acordado ayer. 3. Exsecretaria del DRNA, Anaís Rodríguez testifica por 3 horas ante fiscales del Departamento de Justicia. 4. Qué coincidencia. Cámara aprueba ayer medida enviada por la gobernadora para legitimar las construcciones en La Parguera. 5. Gobernadora “bien contenta” con el nombramiento de Zayira Jordán Conde como presidenta de la UPR. 6. Martes de energía con Ramón Luis Nieves 7. Vil asesinato de testigo de un crimen 8. TRS, luego de aprobar el presupuesto como lo quería la junta de control fiscal, presenta resolución para exigir la salida de la junta. 9. Hoy hay primaria demócrata para la alcaldía de NY, con el sistema de voto preferencial (ranked-choice) 10. Senado federal tiene en agenda medida presupuestaria de Trump que trae recortes a granel See omnystudio.com/listener for privacy information.

Hace apenas unos días, Israel lanzó un ataque “preventivo” contra Irán. Irán respondió. El pasado sábado, el presidente de Estados Unidos, Donald J. Trump, confirmó al mundo que atacó suelo iraní, presuntamente contra bases nucleares. Se trata del mismo mandatario que en campaña prometió que no habría más guerras y que en su momento criticó a Obama por decisiones similares.Ahora Trump declara que “es tiempo de paz”, mientras Irán toma represalias contra Israel y Putin amenaza con suministrar armamento nuclear a Irán para enfrentar a Estados Unidos.Mientras en Puerto Rico el drama político se enfoca en el nombramiento de Zayita Jordán Conde como presidenta de la UPR, el mundo podría estar al borde de un conflicto global.¿Escalará esto a una guerra mundial? Analizamos eso y mucho más en este episodio.----Apóyanos convirtiéndote en Patreon para acceder a contenido exclusivo: www.patreon.com/elresaltadordelarealidad

Nacho Conde Ruiz analiza los efectos económicos de la corrupción.Escuchar audio

My guests are multi-hyphenate creatives and frequent collaborators Edgar Morais and Luke Erberl. Edgar Morais is a filmmaker, photographer and actor. His directorial debut, the short film"Heatstroke", screened in competition at PÖFF, Maryland, ISFF Detmold, FEST New Directors New Films, IndieLisboa among others and won the CinEuphoria award for Best Screenplay. His second short film, "We Won't Forget", world premiered in competition at Palm Springs ShortFest and screened at over 25 festivals worldwide including, Hamptons IFF, IndieLisboa, Woodstock, Tirana, Dresden, Rooftop Films, and Rio de Janeiro. It received the Grand Jury Prize and the award for Best Editing at Castrovillari, the Honorable Mention at FEST New Directors New Films and was selected as Vimeo Staff Pick and Short of the Week. The film received a nomination for a Portuguese Academy Award (Sophia) for Best Short Film. Edgar has directed music videos for bands such as Mothxr and Grammy-nominated Shiny Toy Guns. As an actor, he has worked with directors such as Teresa Sutherland, Victoria Mahoney, and Tiago Guedes in films that have screened at Cannes, Venice, Fantasia, Gothenburg, Vila do Conde, and Rotterdam. Edgar received recent widespread critical acclaim for his starring turn in Albania's submission to the Oscars "A Cup of Coffee and New Shoes On" (Fischer Audience Award winner at Thessaloniki IFF) earning him the award for Best Actor at the Prishtina IFF as well as rave reviews for his performance from the likes of Variety and Screen Daily. Luke Eberl is a filmmaker and actor. His directorial feature film debut, "Choose Connor" screened at Rome Film Festival, Seattle, Newport Beach, Woodstock, CineVegas and Philadelphia, where it won the Jury Prize for Best American Independent. It was released theatrically and on video by Strand Releasing to outstanding reviews by the likes of The New York Times, Los Angeles Times and Washington Post. Luke was subsequently named one of the "10 Young Americans to Watch” by Eric Kohn in MovieMaker Magazine. He has directed music videos for bands such as Mothxr and Grammy-nominated Shiny Toy Guns and the short film "We Won't Forget" which screened at over 25 festivals including Palm Springs ShortFest, Hamptons IFF, Woodstock, Tirana, Dresden, Rooftop Films, IndieLisboa and Rio de Janeiro and won the Grand Jury Prize and the award for Best Editing at Castrovillari, the Honorable Mention at FEST New Directors New Films, was nominated for a Portuguese Academy Award (Sophia) for Best Short Film and was selected as Vimeo Staff Pick and Short of the Week. As an actor he has worked with directors such as Tim Burton, Alfonso Arau, Vincent Paterson, Peter Hoar, and Clint Eastwood on his Oscar-winning "Letters from Iwo Jima". Music in this episode by Kaki King.

#universidad #pnp #fiscal El secretario de la gobernación, Francisco Domenech y el ex director de la campaña de la gobernadora, Jenniffer González, Angel Cintrón son los encargados de torcer los brazos de aquéllos en la Junta de Gobierno de la Universidad que no están de acuerdo en que la presidenta sea, Zayira Jordán Conde. | Hasta los candidatos a fiscales de González Colón tienen esqueletos en el closet.l ¡Conéctate, comenta y comparte! #periodismoindependiente #periodismoinvestigativo #periodismodigital

En esta entrevista Ninel Conde nos cuenta cómo fue ser mamá a los 20 años, si entrará a La Casa De Los Famosos, cómo vivió violencia física y psicológicamente con un ex esposo, que a Daniel Bisogno se le ocurrió decir lo del surimi, cómo su mamá le dijo que no demandara al padre de su hija, la verdad detrás del escándalo con Larry Ramos, y cómo no sabía estar sola.  

Federico y Amorós comentan la corrida de Jandilla donde Borja Jiménez cortó una oreja demostrando sus ganas de triunfar en Madrid. La Monumental de Las Ventas colgó el decimotercer cartel de No Hay Billetes en esta exitosa Feria de San Isidro 2025 por la que han pasado decenas de miles de personas. Sebastian Castella, José María Manzanares y Borja Jiménez lidiaron un encierro de Jandilla que sirvió a los toreros, pero en el que sólo se cortó una oreja. Con esta corrida comienza la cuenta atrás para el final del ciclo isidril con el colofón de la Corrida de la Beneficencia el domingo 8. En Al Alimón, la sección taurina de Es la Mañana de esRadio, Federico Jiménez Losantos y Andrés Amorós han comentado una corrida en la que "pasaron muchas cosas, pero fue una tarde, curiosamente, en la que no hubo apenas polémicas. Pero luego sí, porque ayer fue una tarde muy amable". El cronista ha explicado que "los toros de Jandilla resultaron muy nobles, muy nobles, muy nobles, pero ideales para el torero, no para el aficionado. ¿Qué quiero decir con esto? Que apenas los picaban, que entraban y levantaban, que se estaban casi cayendo, que flaqueaban, justos de fuerzas… Hombre, si yo fuera torero, claro que me encantaría eso. Nobleza y escasez de fuerza. Si yo soy aficionado, pues lo que quiero es otro tipo de toro. Está muy bien ese, pero quiero nobleza, pero también fuerza. También emoción y algo que transmita y que haya que dominar". La corrida para Amorós se quedó "a la mitad" aunque "la gente lo pasó muy bien". Con esos toros "blandos, suaves y nobles. ¿Qué pasó?", ha añadido el cronista. "Manzanares está que no se encuentra a sí mismo y no hay más que decir. A ver si en Alicante en las hogueras ya se encuentra y al fin se reconoce. Todos hemos pasado etapas malas en esta vida", ha apuntado. Sobre Sebastian Castella ha contado que en el primer toro "que era muy noble" estuvo "rutinario, pesado y aburrido", pero "salió el cuarto, que es que era la bondad personificada y parecía que estaba toreando el carretón". "¿Sabes que tiene fama de que le tiene mucha suerte en los sorteos? Pues como si toreara el carretón haciéndolo todo bien. A mi modo de ver le faltó a la faena emoción y falló con la espada", ha completado.San Isidro 2025: seis tripletes, catorce dobletes y televisada por TeleMadridJavier Romero JordanoBorja Jiménez quiere comerse el mundo Andrés Amorós ha dicho que "Borja Jiménez está muy bien". El torero de Espartinas, que hacía su primera aparición de las tres que tiene en la Feria de San Isidro 2025, "viene transmitiendo ganas de comerse el mundo, con ilusión, con ambición, queriendo hacer las cosas bien" frente a dos "veteranos muy acomodados". "No todo le sale bien, pero piensa delante del toro, cosa muy importante. No se aturulla, cambia, hace cosas y, además, intenta hacer el toreo bueno", ha añadido el cronista. De su faena en el primer toro ha dicho que fue "emocionante, buena y de una oreja". Amorós ha señalado que "no mató perfecto, pero tampoco mató mal del todo". Quedaba el segundo y estaba "todo el mundo empujando para la Puerta Grande. Y sale el último toro precioso, muy llamativo de capa y que era un toro de más de 600 kg, empieza muy bien y, de repente, el toro se viene abajo. Y, claro, no le deja completar el triunfo. Y, entonces se acabó la historia. Además de eso, a la hora de matar le salió fatal. Lo que se llama un golletazo". El cronista ha explicado que aun habiendo cortado sólo una oreja Borja Jiménez "se ha ganado de nuevo el crédito de la afición madrileña" porque "ha visto que llega con ganas y queriendo comerse el mundo" que es "lo que hay que hacer, pues esa es la obligación de un torero joven y no joven".Un cartel "extraño" en Madrid Llegamos al último fin de semana de San Isidro 2025. Este viernes se lidia una corrida de Conde de Mayalde para El Fandi, Samuel Navalón e Ismael Martín, que confirma alternativa; el sábado hay un encierro de Adolfo Martín para Antonio Ferrera, Fernando Robleño y Manuel Escribano y el domingo el gran broche de oro con la Corrida de la Beneficencia de Juan Pedro Domecq para Morante de la Puebla, Fernando Adrián y Borja Jiménez. Aún queda una coda del ciclo isidril el domingo 15 con la Corrida In Memoriam de Victorino Martín con sus toros y Paco Ureña, Emilio de Justo y Borja Jiménez en el cartel. Del cartel de esta tarde Andrés Amorós ha dicho que es "muy peculiar, con interés y extraño". Los toros son de Conde de Mayalde que son "interesantísimos porque son Domecq, pero suelen salir con casta y algunos con complicaciones". Ha dicho que El Fandi "es bien conocido" y que dará "espectáculo con las banderillas" y que torean "dos jóvenes: uno confirma la alternativa, el otro ya la ha confirmado, pero son prácticamente de la misma quinta". "El que confirma, Ismael Martín, ha nacido en Suiza, pero en realidad es de Salamanca. Cuando le vi en Madrid toreó bien, con interés, pero le cogió varias veces. Una cosa que en un novillero es lógico, pero después de eso, cuando ha tomado la alternativa, parece que ha mejorado porque ha triunfado en todas las corridas como matador de toros y, sobre todo, en la Feria de Salamanca quedó como triunfador", ha contado Amorós. El cronista ha dicho que el otro, Samuel Navalón, "ya confirmó en Madrid" y "nació en un pueblo de Valencia, pero es de la escuela de Albacete". Es "un chico de los actuales jóvenes, alto y con un porte que tiene mucha capacidad, que puede a los toros". Son "dos chicos de línea un poco distinta, pero los dos interesantes". La sección taurina de Es La Mañana de Federico con la participación de Andrés Amorós para analizar los festejos taurinos es posible gracias a Muebles Adama y Restaurante Robles de Sevilla, Mercaoficina y Carnicerías Lalo y Jamones y Embutidos Ibéricos Julian Martín.