Sabré Cook is a drive in the W Series, the international single-seater motor racing championship for female drivers. Their first U.S. appearance is in conjunction with the upcoming Formula 1 race at COTA (Circuit of the Americas) for a double header weekend.
Steve Sarkisian met with the press on Monday, including Joe Cook of Inside Texas. Cook talks about what he learned from the Texas head coach. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week our guest is social psychologist, Katy Cook, who authored the 2019 book: The Psychology of Silicon Valley : Ethical Threats and Emotional Unintelligence in the Tech Industry. And so as you might expect, that's exactly what we talk about. That takes us on a tour exploring ideas like empathy, capitalism, and the concept of progress. In a lot of ways, the key focus of Katy's work and this conversation deals with the lack of the humanities (and to that extent humanistic values) in tech companies, which ultimately impacts all of us due to the monopoly such companies have on our attention. The ebook version of Katy's book is FREE and can be found here on Google Books You can also follow Katy's next adventure exploring individualism around the country on Instagram: @the.states.of.the.nation ** Apply to join our Nov 7th - 11th Executive Program @ go.su.org/ep2021 ** Host: Steven Parton - LinkedIn / Twitter Music by: Amine el Filali
Apparently, James Bond picks up chicks at gay bars. And, in today's edition of Small Town-tober, the guys watch news stories about a “Chicken ‘Bog' Cook-off” and the cancelation of a very important local holiday. Then, the guys run down a list of the experts' favorite albums. The guys also bicker over how the Beatles broke up—and the aftermath. Finally, the gang receives some radio signals from the cosmos—so they prepare to be replaced by aliens from outer space. Support the show: https://www.klbjfm.com/dudley-and-bob-with-matt-show/ See omnystudio.com/listener for privacy information.
In this special bonus episode, Elodie, Damon, Cream, Lleyton & Ben talk all things Sudjai Cook! Want to buy the some crom merch? All profits go to charity - every cent. Go to our Bigcartel page for more: crowject.bigcartel.com Strap yourselves in! Like our podcast? Help support us! Get on our Patreon! Don't forget to tune in to Jeff Albertson's amazing YouTube channel for all things Adelaide Crows! We now have merch! Get over to Redbubble for sweet merch! A big thanks to our sponsors, Trojan Aluminium and PainMedSA! Keen to sponsor our show? Email us at firstname.lastname@example.org for more info. Don't forget to rate & review us 5 stars on Apple Podcasts! Facebook: Crowject Twitter & Insta: @crowject Email: email@example.com Online: acpride.org
Anthony K answers all your fantasy questions. Dalvin Cook concerns. Kyle Pitts a must start? Brady is ageless in both real and fantasy football. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/sports-fluent/message Support this podcast: https://anchor.fm/sports-fluent/support
Love what you heard in this episode? Be sure to subscribe to The Genius Recipe Tapes wherever you get your podcasts.Referenced in this episode:The Crispy Fried Eggs That Made Me a Better Cook (Food52)Mike's Famous Fried Eggs recipeGenius-Hunter Extra-Credit:Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)What's the recipe you first make in a new home? Tell me all about it at firstname.lastname@example.org.
On this week's episode of TheFallenState TV, host Jesse Lee Peterson is joined by Becket Cook. Becket is the host of The Becket Cook Show on YouTube, and the author of A Change of Affection: A Gay Man's Incredible Story of Redemption. Becket explains how he grew up in a Catholic household, but turned away from Christianity to embrace a gay lifestyle once he came to Hollywood to live and work. After achieving success in Hollywood and spending many years in same-sex relationships, he ultimately decided to return to Christianity. Tune in for a fascinating, very honest & candid interview—you don't want to miss it!
Benjamin and Zac discuss the initial reaction to the Apple Watch Series 7, HomeKit announcements, some TV+ news, and — most importantly — get hyped for the new MacBook Pros coming at the ‘Unleashed' Apple event next week. Sponsored by Totallee: Get 20% off totallee iPhone 13 cases and more with code SLEEK at totalleecase.com or (SLEEK20DEAL on Amazon). Sponsored by TextExpander: Visit textexpander.com/podcast and select 9to5Mac Happy Hour to save 20% off your first year! Sponsored by ExpressVPN: Take back your Internet privacy today and get 3 months free with a 1-year package at ExpressVPN.com/HappyHour. Sponsored by BetterHelp: As a listener, you'll get 10% off your first month by visiting our sponsor at BetterHelp.com/MacHappyHour. Follow Zac Hall @apollozac Benjamin Mayo @bzamayo Read More Here's how the new green Apple Watch Series 7 color looks in the real world Almost a third of MacBook owners will upgrade to 2021 MacBook Pro, says analyst First Apple Watch Series 7 orders arriving to customers around the world Everything to expect from Apple's October event: M1X MacBook Pro, AirPods 3, and more Universal Control now labeled as ‘beta' ahead of macOS Monterey official release Apple moves Safari favorites bar back where it's supposed to be in Monterey beta 10 Apple orders comedy series ‘Shrinking', hailing from Ted Lasso writers Bill Lawrence and Brett Goldstein Comment: Don't expect the new M1X MacBook Pro to replace M1 models New MacBook Pro rumored to feature 1080p webcam, 16 GB RAM as standard Upcoming M1X MacBook Pros rumored to feature 120Hz displays with mini-LED Apple announces ‘Unleashed' special event for October 18, M1X MacBook Pros expected Comment: Here's why the Apple Watch Series 7 is still a notable upgrade for many users Listen to more Happy Hour Episodes Subscribe Apple Podcasts Overcast Spotify Listen to more 9to5 Podcasts Stacktrace Apple @ Work Alphabet Scoop Electrek The Buzz Podcast Space Explored Rapid Unscheduled Discussions Enjoy the podcast? Shop Apple at Amazon to support 9to5Mac Happy Hour!
You are exactly the right mom for your kids. I am so glad to know you. Find me on Instagram at @everyday_runner_christy Don't forget to SUBSCRIBE to this podcast & check out the new website-- www.keepcalmmotheron.com Don't forget to leave a rating or review. Email me Play4life.Christy@gmail.com Want to share a family play idea? Leave a message on SpeakPipe! Today's guest is Melinda Wenner Moyer. Melinda Wenner Moyer is a contributing editor at Scientific American magazine and a regular contributor to The New York Times, Washington Post, and other national magazines and newspapers. She is a faculty member in the Science, Health & Environmental Reporting program at NYU's Arthur L. Carter Journalism Institute. Her first book, How To Raise Kids Who Aren't Assholes, was published in July 2021. Find her online at https://www.melindawennermoyer.com/ https://melindawmoyer.substack.com/ Self-Care: Melinda is going for walks and reading fiction. She just finished The Authenticity Project: A Novel by Clare Pooley Family Fun: Cook food from different cultures and countries around the world. Christy loves YumYum Boxes to explore the world from home with candy and snack foods. (Affiliate Link Below) Get $5 Off Your First Box! You are exactly the right mom for your kids. I am so glad to know you. Find me on Instagram at @everyday_runner_christy Don't forget to SUBSCRIBE to this podcast & check out the new website-- www.keepcalmmotheron.com Don't forget to leave a rating or review. Email me Play4life.Christy@gmail.com Want to share a family play idea? Leave a message on SpeakPipe!
Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about basil, the delicious, leafy, green herb that makes your margarita pizza and delightful pesto pasta. What nutritional value does it give us? How can we eat more of it? And what about holy basil supplements or basil essential oils? In just a few minutes Jenn answers all these questions and more! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ Become A Member: https://glow.fm/saladwithasideoffries/Want a Free Menu Plan from Jenn? https://www.tlsslim.com/bettermylifenow/weight-loss-profile/?
Join Caro and Corrie for Ep 192.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week in the show we discuss;Caro's return to life in Amsterdam and adjusting to the role of grandparentThe bureaucratic nightmare of complying with COVID conditionsThe current mood in VictoriaLife with a new puppy for Corrie upon the arrival of PandaCorrie's Crush of the Week is Alastair ClarksonSally Rooney's Beautiful World, Where Are You?The Morning Show / Morning Wars on Apple TVOttolenghi's Beef Meatballs with Lemon and Celeriac (see recipe below)In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of lesser know producers including Mayer Bloody Hill in Yarra the Yarra Valley and Matt Roulere from Roulere.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via email@example.com.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Beef meatballs with lemon and celeriac These are lemony sharp yet very comforting, and best served with plain rice or bulgar wheat. Makes 20 meatballs, or enough for four.400g minced beef1 medium onion, peeled and finely chopped120g breadcrumbs20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish1 egg, beaten½ tsp ground allspiceSalt and black pepper2 tbsp olive oil1 small celeriac, cut into 5cm x 1.5cm batons3 garlic cloves, peeled and crushed½ tsp each ground turmeric, cumin and cinnamon1½ tsp fennel seeds, lightly crushed¾ tsp smoked paprika500ml chicken stock3½ tbsp lemon juice60g Greek yoghurtIn a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes.Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.
This episode features Theresa Meadows, Chief Information Officer at Cook Children's Health Care System. Here, she discusses how they are a physician-led organization, plans to expand their surgical specialties, her advice for employees to have conversations with managers about career goals, and more.
As we enter Autumn and the spectacular summer's days wane in favour of darker, colder weather, Pelargoniums take centre stage and truly come into their own.For a family of flowers that boasts such visual flair and incredible scents, they're remarkably high performers for very little attention. On this week's ‘grow, cook, eat, arrange' we're talking all things Pelargonium, from those with attention-grabbing aromas to those whose vibrant visual appeal is right at home in the home or the garden.In this episode, discover:Sarah's adoration for Attar of Roses, and how it's used in so many different waysThe most productive varieties that stay vibrant from April through to OctoberGroups of pelargoniums great for filling your house with incredible scentsHow to take pelargonium cuttings safelyView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiHOrder Sarah's new book: https://bit.ly/2TWHJczOrder Arthur's new book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: firstname.lastname@example.orgFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5
Hi everyone and welcome to another Quick Bite from Nikoli's Kitchen! I've started counting calories pretty regularly again because I'm trying to drive results, and it's a really great way of reminding yourself of what you're putting into your body. In that spirit, I decided to take my normal orzo recipe- which calls for a whopping 450 calories worth of butter & oil- and I doubled up everything while cutting those in half. So this recipe yields twice what the old one does, but only uses 1 T of each instead of 4! If you're trying to lose weight and watch what you eat, it's important to understand exactly where calories come from, and with a few tweaks of an existing recipe, you can reduce portion calorie counts substantially. Thank you so much for listening, and thank you so much for coming on this journey with me. Featured Recipes for this Episode 2 c homemade chicken stock 1 c white wine 2 c dry orzo 1 T unsalted butter 1 T olive oil Juice & Zest of 3 lemons 8 cloves of garlic, minced 1 c freshly shredded parmesan cheese Salt Pepper Turmeric Balsamic reduction Scallions, chopped Add butter & olive oil to a large saucepan over mid heat. Once the butter melts, add your orzo and toss until well-coated. Toast the orzo, tossing or stirring periodically so it doesn't burn. Add the wine, chicken stock, garlic, and lemon juice to the saucepan. Bring to a simmer and cover; reduce the heat to low. Cook for 18-20 minutes or until the liquid is absorbed. Remove the cover and add your cheese & lemon zest and season to taste, cooking over mid for just another minute or two to bring it together. Serve with a sprinkle of chopped scallions and a light drizzle of balsamic reduction. Yield- about 6 cups. Approx 375 calories per 1 cup serving. If you're looking to further reduce the calorie impact per portion here, halve the amount of parmesan cheese (it accounts for a whopping 70 calories per portion). If you really want to cut it even further you can skip the toasting step and omit the butter and olive oil altogether. Doing both of these would reduce this to about 300 calories per 1 cup portion. Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Tears" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
John and Rambo share their bets, hopes, and predictions for Apple's upcoming “Unleashed” event. Will we finally see a new, Apple Silicon-powered MacBook Pro, and what other products might make an appearance at the event? Also, SwiftUI backward compatibility, and re-prioritizing projects in preparation for new OS releases. Sponsored by Shortcut: The project management tool built specifically for software development teams. Start your extended two-month free trial at shortcut.com/sundell. Download MP3 Poker scorecard Play along with this episode's poker game by filling in the score card and sharing it on Twitter. Hosts Gui on Twitter: @_inside John on Twitter: @johnsundell Links Poker scorecard AirBuddy Property wrappers in Swift SwiftUI backward compatibility Swift's “Library evolution” effort Subscribe 🟣 Apple Podcasts🟠 Overcast🟢 Spotify If you have any feedback about the show, feel free to reach out on Twitter or send us an email.
Peace of Mind is a team of knowledgeable and passionate experts that can provide you with sustainable options that put you on the path to success. Our focus is on lifelong wellbeing, improving the overall quality of life, through a holistic approach to achieving goals in a way that is manageable for busy but determined individuals and families. THE TRAINER Michael Knight is a former collegiate athlete with over 25 years of professional experience in strength and conditioning. At the age of 36 and a bodyweight over 330, his doctor said three simple words that changed his life forever. Change or die. Those three words reshaped his outlook on life and fueled his passion to help others do the same. Michael built a foundation upon being the best at motivating others and became the most sought-after trainer in the Midwest. His client base includes ‘The Who's Who' in Hollywood and professional sports; he's coached actors such as Chris Hemsworth, and professional and collegiate athletes such as Steve Yzerman and Kris Draper into achieving higher levels of performance. He's trained the Detroit Red Wings and ran both Detroit Lions mini-camps during the strike season of 2011. Michael has opened three Art of Strength training facilities and has given a Ted talk in Detroit with his change-or-die motivational speech. Today, Michael's intense passion has been redirected from caring for and rehabilitating his late Mother, to looking out for the wellbeing of each and every client who walks through his doors. If you meet Mike don't be surprised when he introduces himself and asks “What did you have for breakfast?” he'll expect a great answer. Now Michael's 6-year dream has become a reality; he's collaborating with like-minded, passionate, and educated individuals coming together to give you Peace of mind! — THE CHEF Chef Kristi Hunt is a professionally trained graduate of Le Cordon Bleu of Chicago and has worked at Michelin-starred restaurants in Rome and Chicago. She led Ready, Set, Cook! segments on Fox 2 Detroit, and developed worksite wellness cooking demonstrations for HAP and performed them for corporations around South East Michigan. Today, Chef Kristi is the sole owner and operator of prepared meal service in the metro Detroit area. Her talent for preparing delicious, nutrition-focused meals earned her the opportunity to fuel professional and collegiate athletes with prepared meals to enhance performance and recovery. Individuals who are looking to achieve fitness and nutrition goals, and who wish to improve their quality of life are the main client base for her company as well. Chef Kristi understands the importance of the nutritional value of foods, and the breadth of her experience includes Macro, Gluten-Free, Paleo, Whole 30, Ketogenic, Vegan, and other dietary preparations. Chef Kristi views food as fuel and takes pride and care in fueling her clients for life. —- THE MEAL PLANNER Michael Paul has studied nutrition & its benefits on wellness and performance for over 30 years. He pursued his passion at the University of Michigan where he majored in biochemistry. Since childhood, he has trained & competed in sports ranging from soccer & baseball to martial arts & bodybuilding. He enjoys using his knowledge & experience to help others achieve their health, wellness & performance goals. Michael & his wife Veronica enjoy an active and healthy lifestyle, both are competitors and judges with the National Physique Committee. Connect with Jon Dwoskin: Twitter: @jdwoskin Facebook: https://www.facebook.com/jonathan.dwoskin Instagram: https://www.instagram.com/thejondwoskinexperience/ Website: https://jondwoskin.com/ LinkedIn: https://www.linkedin.com/in/jondwoskin/ Email: email@example.com Get Jon's Book: The Think Big Movement: Grow your business big. Very Big! Connect with Michael Knight, Michael Paul and Kristi Hunt: Website: https://pom-now.com/
"Everybody wants to be the hero in their own life story". Fred Cook's former lifestyle of hatred as a long time member of, and Chief of Staff for the National Socialist Movement, like so many others, did not start with him waking up one day deciding he wanted to live a hate filled life full of enemies. As an impressionable teen that suffered from lack of an identity, hate took its opportunity, and found Fred when he was most vulnerable.Who is Fredrick Cook?Fred Cook's story is a fascinating one. Our conversation spans Fred's time as an impressionable teen seeking an identity, then suffering a race related traumatic event, then falling in with skinheads... and so much more leading up to present day, where Fred has been out of the NSM for several years and has taken his and his family's life in a 180 degree turn from his former hate driven lifestyle full of enemies.Fred now subscribes to the mindset, "what defines a person is their innate ability to see the humanity in other people". Whether it just be listening to this conversation, Fred's work as an associate director / interventionist with Beyond Barriers USA, or his documenting of his journey toward redemption on his personal Son of Sinai website, there are so many important lessons that can be learned. Another "Can't Miss" episode of the Derate The Hate podcast...What have you done today to make your life a better life? What have you done today to make the world a better place? The world is a better place if we are better people, and that begins with each of us leading a better life. Be kind to one another, be grateful for everything you've got, and make each and every day the day that you want it to be!Please follow The Derate The Hate podcast on Facebook, MeWe, Instagram, Twitter . Subscribe to us wherever you enjoy your audio. Please leave us a rating and feedback. Send me a message on any media platform or subscribe directly from our sites. Let us know about someone you think should be on our podcast, and if we book them for a conversation, I'll send you a free gift! Not on social media? You can share your thoughts directly with me at firstname.lastname@example.orgI look forward to hearing from you!Please check out our affiliates page by clicking HERE!
Learning to cook was an important step in ending my food battle. And then post-Truce with Food, I found myself less interested in food, cooking included. Cooking became “assembling”. We still ate most of our meals at home; it just became some version of frozen vegetable, rice and chicken, give or take some garlic powder. Meh but manageable. Then we became new, sleep-deprived parents and COVID hit. Cooking was important but even less of a priority. I knew when I did have the time and energy, I enjoyed cooking if it was simple and delicious. How could I get back to a place where cooking was sustainable, simple and enjoyable? I asked Meghan Telpner, founder of the Academy of Culinary Nutrition, to help sort out the jumble of feelings many of us feel towards cooking. Sometimes cooking feels like a chore. And sometimes it fills our soul. How can we make cooking and the food we eat more satisfying? In this episode, Meghan shares: 1. Easy ways to incorporate the flavors and foods that reduce and eliminate cravings for super sugary and salty foods. 2. How the more sugar or salt we eat, the more we want (and how this interferes with feeling satiated from lesser amounts of sugar and salt). 3. An experiment to really get what sugar or salt is doing to your taste buds and body. 4. Why the act of cooking is so fulfilling to our bodies and how knowing this makes me more excited to cook more. 5. Easy ways to incorporate texture and smells, which influence our food satisfaction.
Who is Bigfoot and where do they come from? We explore all things Bigfoot with Terri Cook, who does Bigfoot cohabitation experiences. We discuss UFO's as well as ways to interact with Bigfoot in their territory. Britton can be found on Instagram @archaichoney and on the web at http://archaichoney.com + https://bloodmoonbotanica.com/J Allen Cross can be found on Instagram @oregon_wood_witch and you can preorder his book, American Brujeria here.Please consider supporting this podcast by becoming a premium listener over at the Coven https://www.invokingwitchcraft.com/coven - there you can get access to our exclusive Facebook group (where we host live weekly q&a's every Friday at 3 PM PST), workshops, and more.You can follow our podcast on Instagram @invoking_witchcraft
Fourth Estate Presents A Cook's Chronicles, a podcast, from me Nigel Slater. In this second series you'll be joining me on the story of my life in the kitchen from the first jam tart I made with my mother standing on a chair trying to reach the aga, through to what I am cooking now. Along the way we'll also be joined by my editor, Louise Haines, reminiscing about what first inspired me to put pen to paper. Featuring extracts from my new book, A Cook's Book, available from 14th October in Hardback, Ebook, and Audio.
Joey P. and Yates welcome guest Paul Charchian (Guillotine Leagues) to discuss the buys lows, the sell highs, and the rankings risers and fallers heading into Week 6 of fantasy football season. Sponsors: Into THE AM - They're running two bundle deals right now. One is for their Graphic Tees which is 3 for $60. The other is for their Basic Tees which is 3 for $39.95. Head to intotheam.com/fantasypros and you'll get 10% off. PrizePicks - Turn your picks into real cash with PrizePicks! Use our Promo Code “GRIDIRON” to receive a 100% instant deposit match up to $100. Timestamps: MNF Takeaways - 0:07:26 Lamar Jackson - 0:07:26 Mark Andrews - 0:08:03 Marquise Brown - 0:08:44 Most Traded Players - 0:10:08 Tyler Lockett - 0:10:34 Tyler Lockett vs. Tyler Boyd - 0:12:03 Lockett vs. Allen Robinson - 0:12:55 Darrell Henderson - 0:14:27 Kareem Hunt vs. Darrell Henderson - 0:16:00 Myles Gaskin vs. Henderson - 0:16:41 A.J. Brown - 0:18:00 Chase Claypool vs. Brown - 0:19:07 Calvin Ridley vs. A.J. Brown - 0:20:51 Joe Mixon - 0:21:27 Henderson vs. Mixon - 0:22:38 Najee Harris vs. Mixon - 0:24:03 Buy Low/Sell High - 0:24:31 Elijah Mitchell - 0:24:51 Javonte Williams - 0:27:34 Chase Edmonds - 0:31:08 Dalvin Cook or James Robinson - 0:33:42 Najee Harris for Cook - 0:35:05 A.J. Brown - 0:35:58 Kadarius Toney - 0:38:02 DeVonta Smith - 0:39:33 Jaylen Waddle - 0:41:32 Keenan Allen/Tee Higgins - 0:42:38 Kareem Hunt - 0:43:50 James Robinson or Hunt - 0:44:40 Leonard Fournette - 0:45:19 D.J. Moore - 0:48:24 Courtland Sutton - 0:49:18 ROS Risers/Fallers - 0:50:13 Darrell Henderson - 0:50:23 Jonathan Taylor - 0:51:03 Aaron Jones - 0:51:45 Miles Sanders - 0:52:34 Ja'Marr Chase - 0:53:17 Michael Pittman - 0:53:40 Hunter Renfrow - 0:54:15 Corey Davis - 0:54:50 Odell Beckham Jr. - 0:55:22
People have been cooking meat over a fire for millions of years. But until recently, they haven't had the benefit of using grills infused with smart capabilities. And that's a crying shame. Jason Baker, Business Development at Green Mountain Grills, explains how the smart pellet grill works and the process that went into creating it. We discuss: - How the technology works - Three ways it makes grilling easier - Developing tech with a non-technical background - Lessons learned throughout the process Follow @Green Mountain Grills on TikTok. Never miss an episode of Over The Air by subscribing wherever you listen to podcasts. Listening on a desktop & can't see the links? Just search for Over the Air in your favorite podcast player.
RAND researchers Cynthia Cook and William Shelton joined me on the Acquisition Talk podcast to discuss their new paper which takes a fresh look at the space acquisition enterprise. Not only is the US Space Force much smaller than its sister services (just 16,000 compared more than 10x that number in the Marines), it is also much more reliant on technology. They argue that the nation's newest military service has a huge opportunity to shape a more agile process and flatter organization. This includes: - Creating a culture of "warrior engineers" - Embracing funding flexibility and portfolio management - Empowering a single space acquisition decisionmaker - Coordinating enterprise architectures and capability roadmaps - Increasing cross-pollination between government and industry In the episode, Cynthia and Bill emphasize the need for the Space Force to think differently about program management. Often, managers are incentivized to deliver on their baseline program instead of taking responsibility for broader integration issues. For example, the GPS capability set was broken out into separate programs for space vehicle, ground, user equipment, and launch, causing synchronization issues. Bill explained how "As a program manager, I had the iron triangle. Don't mess with my cost-schedule-performance. Anybody comes with a new idea, if it's going to make me slip or cost money, thanks for your interest in national defense but I'm going to do what I got to do to meet my APB." Changing this system of incentives requires a different personnel structure, system of promotion, dedicated contracting officers, and methods of accountability. This is particularly true as space systems rely more on commercial, proliferation, and "good enough" solutions rather than exquisite systems that take more than a decade to field. This podcast was produced by Eric Lofgren. You can follow us on Twitter @AcqTalk and find more information at https://AcquisitionTalk.com
Cook and Joe discuss how the defense almost blew a huge late lead and Horse offers his thoughts on the Broncos lack of plan...and Jim Colony joins the guys with his takes on the game. See omnystudio.com/listener for privacy information.
Dr. Randy Cook, a well-respected clinician with four decades as a surgeon, educator and organizational leader, gifts the listeners with his wisdom and insight in many areas. Dr. Cook also serves as a professional coach with MD Coaches, a company dedicated to coaching and empowering physicians to achieve their best version of themselves. In this episode, he addresses: his late-in-career professional failure as a practitionerhis career recovery/transformation via self-reflection and identification of transferable skills.He also offers advice to those interested in attending medical school or are currently in medical school; he shares his opinion on topical healthcare issues, such as the demand placed upon physicians who are employees of medical providers, healthcare workers leaving the industry, and the impact of prosperity on the human connection. You can also listen to Dr. Cook on his podcast, "RX for Success" found on Apple and other podcast sites. Contact the host at Carole@XperienceLeadership.com.Learn more at www.XperienceLeadership.comAre you enjoying the the Career Couch with Dr. Carole & Friends? Please subscribe and share!
Contemporary Christian Music has grown into a multi-million dollar industry in which the waters have become murky on what individual CCM artists believe. Public stories of deconstruction, and several CCM artists speaking out in favor of redefining the historic Christian ethic on sexuality and gender have left many CCM fans confused. In this livestream, Becket Cook will join me to share his story of being a gay man with a successful career as a set designer in Hollywood. By all appearances, he was living the dream. He was designing photo shoots for supermodels and hanging out with celebrities. But after experiencing the emptiness of that life, he surrendered to Jesus and trusted him for salvation. He will share what it has been like to trade that old life for a new life in Christ. Together, we will speak to issues surrounding biblical sexuality, and comment on the confusion we are seeing in the CCM industry.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week I'm talking about mental health awareness and that it's okay to not be okay- and that it's okay to need help. Special thank you to Heather of Just Heather's and Sunshine & Powercuts for the inspiration with her stream during mental health awareness week in New Zealand! Check out the resources and other information available from the Mental Health Foundation of New Zealand at https://www.mhaw.nz/. It's kitchen science turned kitchen reality as I have assembled a breakfast lasagna! The recipe is getting there but definitely packs a lot of flavor. The breakdown below is my amended recipe based on the experience of making the first version, but I talk about the differences more in the show as well. Thank you so much for listening, and thank you so much for coming on this journey with me. Featured Recipes for this Episode Breakfast Lasagna: 3 c sweet onion, diced 2 c sweet pepper, diced 3 c par-boiled potatoes, cubed 1 T canola oil 4 T butter 12 large eggs 12 oz cheddar cheese 2- 12 oz packages chicken breakfast sausage Sage Paprika Salt Pepper 9 crepês, around 8" diameter (crepê recipe listed below) Zest of 1 lemon 4 T scallions, chopped 2 c tomatoes, diced Hollandaise: 4 egg yolks 1 T lemon juice 1 stick unsalted butter Salt Paprika Pepper Crepês: 1 c all-purpose flour 1-1/2 c milk 2 eggs 1 T canola oil 1/4 t salt ~| After my first experience with this as discussed in the episode, I went back and re-tooled the recipe, lowering the amount of butter and potatoes and adding some tomatoes in for a little bit of contrast, both in terms of flavor and color. This ended up somewhat heavy in a single piece at almost 700 calories- and that's without the hollandaise to top it. |~ Begin by preparing your various ingredients to layer into the lasagna. Add canola oil and 2 T butter to a large skillet at medium heat. Once the butter melts, add your onion and pepper. Sprinkle some salt in to start sweating them down. Cook them for 5 minutes or so; they'll get part of the way done here, but you'll finish them next. Add your potatoes to the skillet and toss everything together to combine. Do yourself a favor and par-boil the potatoes, it will make cooking them to the desired doneness far easier. Cook everything until your potatoes are nicely seared and browned and your veggies are softened. Remove from the heat and transfer to another dish. Whisk your eggs vigorously for about 30 seconds or so. If you like you can add some milk here, or water. Add remaining butter to your skillet and return to the stove at just above medium heat. Add your eggs and cook to your desired doneness- I think leaving them a little wetter than normal is fine because they'll finish in the oven. Remove eggs from the heat and transfer to another dish. Wipe the skillet clean at this point (no need to wash it). Cut your sausages in half lengthwise. Turn the heat up to mid-high and sear the sausages until well browned on both sides. Remove from the heat to rest. Once rested, chop them into pieces the same size as your potatoes and set aside until you're ready to prep your lasagna. Add your salt, pepper, lemon zest, sage, and paprika to the bowl with your sausage and stir to combine. Add your peppers, onions, and potatoes and stir to combine them as well. Shred your fresh cheddar cheese and set aside. Prepare your crepês- Add flour, milk, eggs, canola oil, and salt into a medium bowl. Using an electric mixer, mix them together until blended. Grease your skillet or use cooking spray and heat the skillet at mid-high heat. Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly. Return to heat and flip as needed to cook it through. Transfer to a plate to rest. Preparing the lasagna- Preheat oven to 350°. Add two crepês to the bottom of a 9x13" baking dish. Layer over 1/3 of your potato/onion/pepper/sausage mixture. Add 1/3 of your scrambled eggs. Add 1/4 of your cheddar cheese. Add two more crepês and repeat your layers, then repeat again. Add final two crepês on the top and finish with remaining cheddar cheese. Bake uncovered for 25-35 minutes or until cheese on top is nicely browned. Remove from the oven and rest. While your lasagna rests, prepare your hollandaise or other potential toppings. Hollandaise sauce recipe and instructions followed to the letter from Tyler Florence's recipe at https://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe-1910043 (instructions are copied below)- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving. Top your finished slices of breakfast lasagna with scallions and freshly-diced tomatoes as well as hollandaise or other toppings as necessary. Yield: 10 pieces Calories per piece: 500 Hollandaise calories: 64 calories per Tablespoon Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch! Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Empty Bones" and "Shadowed" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Relaxing Piano Music" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & BasilServes 4Kosher salt to taste1 medium red onion, sliced4 tablespoons extra-virgin olive oil16 ounces tagliatelle or spaghetti3 tablespoons unsalted butter1 garlic clove, mincedFreshly ground black pepper to tastePinch of dried red pepper flakes4 cups corn kernels (from about 4 medium ears)3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices1/2 cup freshly grated Parmesan cheese (about 2 ounces)4 fresh basil leaves, chopped Bring a large pot of salted water to a boil.In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve. Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
Episode: 00076 Release Date: October 11, 2021 Description: Growth and longevity in a profession are not always easy to come by, especially with the same agency you first started out your career with, but this week's guest shares how she managed to remain happy and thriving with the same agency for 20+ (and counting) years. In this episode, Trina Cook walks us through how she first discovered the law enforcement analysis field, how she prepared for it, how she managed to not stay stagnant even with over two decades of experience, and the additional projects and roles she has taken on to not get stuck in a rut. Trina's badge story involves her proactive approach in preparing pertinent information to investigators on a family that was already well-known to the police; her initiative and ability to effectively communicate with officers helped expedite the investigation. Trina gives her perspective on the IACA Certified Law Enforcement Analyst (CLEA) exam as well as her experience serving as the Chair for the Certification Committee. Trina is currently and has been the Police Information Analyst for the City of Tukwila (WA) for almost 22 years as of this interview. Trina was a founding member of the Northwest Regional Crime Analyst Network (NORCAN), Name Drops: Kristina Shull (00:01:53), Samantha Gwinn (00:20:44), Kyle Stoker (00:27:25), Sally Rawlings (00:36:43), Christopher Bruce (00:39:03), Michelle Kennedy (00:40:27), Jason Paynich (00:44:23), Tony Berger (00:46:02), Kristina Shull/Kim Hathaway (00:48:47), Joe Ryan (00:52:20), Mary Bertuccelli (00:55:50) Public Service Announcements: Sam Gwinn (https://www.leapodcasts.com/e/samantha-gwinn-–-the-advocate/) Jeff Vandersip (https://www.leapodcasts.com/e/jeffrey-vandersip-the-crackerjack-analyst/) Related Links: https://www.norcan.us/ ; Association(s) Mentioned: IACA, Northwest Regional Crime Analyst Network (NORCAN) Vendor(s) Mentioned: Contact: https://www.linkedin.com/in/trina-cook-97489166/ Podcast Writer: Mindy Duong Podcast Researcher: Theme Song: Written and Recorded by The Rough & Tumble. Find more of their music at www.theroughandtumble.com. Logo: Designed by Kyle McMullen. Please visit www.moderntype.com for any printable business forms and planners. Podcast Email: email@example.com Podcast Webpage: www.leapodcasts.com Podcast Twitter: @leapodcasts YouTube Version: https://youtu.be/9-Z9ADuddVQ 00:00:31 – Introducing Trina 00:13:03 – Analyst Badge Story - Death in the Family 00:20:22 – Geneology 00:24:53 – Break - Sam Gwinn & Jeff Vandersip 00:27:03 – Civilian Peer Support 00:38:15 – IACA 00:48:28 – NORCAN 00:53:28 - Advice 00:58:43 - Personal Interests - All 50 States 01:02:45 – Words to the World
From cleaning your space to making it cozy, Bailey and Courtney give you tips and resources to transform your space into one you'll love spending time in. You don't have to spend a lot to feel more at peace in your home. Favorite Things: Bailey: 7 days in June Audiobook Makeup towels Courtney: Tiny Kindness Library In and Of Itself (Hulu Series) PATREON:Support us on Patreon! Check out our Tall, Grande and Venti tiers. Episode Notes and Resources: Kaekoo Pillow Shop Cook this Book by Molly Baz Thank you for supporting us on Patreon. If you are interested in sponsoring an episode of Soul & Wit, contact us here: firstname.lastname@example.org Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com