Podcasts about Delo

Si tienes huevos, pícale aquí y participa en una sesión exclusiva en vivo https://fenixiaone.com/comunidad-priv-715187Regístrate en clic Derecho aquí: https://form.typeform.com/to/CC1vfWAH Sígueme en mis Redes Sociales para más Contenido:- https://www.instagram.com/mastermunozoficial- https://www.tiktok.com/@mastermunozoficial- https://www.facebook.com/Mastermunozoficial- https://www.twitter.com/soymastermunozEscucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKkw7CDoMI9LkG3EXo?si=bc7e9eb5143e4511

Step into Episode 186 of ‘On the Delo' as Delo hosts a candid conversation with Jess, the creator and driving voice behind Mouth by Southwest — the Valley's essential restaurant and hospitality newsletter.Jess shares how a creative side project evolved into one of Arizona's most trusted industry publications, reaching more than 2 million readers. From grinding out newspaper gigs in North Dakota to shaping the voice of Phoenix's dining scene, his story is one of persistence, community, and authentic connection.If you're in hospitality, content creation, or entrepreneurship, this episode is packed with insights on building a personal brand, sustaining creative integrity, and navigating the ever-changing media landscape. Expect honest talk about small business advocacy, marketing lessons, and why genuine relationships still matter most.Chapter Guide (Timestamps):(0:00 - 3:30) Introduction: Podcast 185 and Guest Jess, Mouth by Southwest(3:31 - 9:15) From Fargo to Phoenix: Early Journalism, Career Shifts, Building Skills(9:16 - 13:30) Launching Mouth by Southwest: Hobbies Turned Business(13:31 - 18:30) Paid Content, Changing Advertising Models, Subscription Growth(18:31 - 23:00) Advocacy: Supporting Local, Marketing Musts, Real Impact23:01 - 28:30) Newsletter Power, Audience Growth, Lessons Learned(28:31 - 32:30) Restaurant Success & Failure: Capital, Marketing, and Longevity(32:31 - 38:00) Digital Challenges: Websites, AI, and Tech in Hospitality(38:01 - 45:00) Personal Side: Dogs, Hobbies, Real Life Behind the Work

Piše Muanis Sinanović, bere Aleksander Golja. Petra Pogorevc je vsestranska gledališka delavka. Je dramaturginja, teoretičarka, nagrajena kritičarka, urednica teatrološke knjižne zbirke ter piska popularnih biografij o velikih slovenskih gledaliških ustvarjalcih – pokojnem Radku Poliču Racu in Jožici Avbelj. Iz njenega pisanja in zornih kotov, ki med drugim izražajo tudi zvesto posvečenost svojim gledališkim kolegom, je razvidno, da živi gledališče v žlahtnem klasičnem pomenu, kot pripadnica gledališke družine. Gibko v svojem angažmaju in intelektualnih pristopih, kjer je zmožna prehajati od lahkotnejših tem do trde teorije. Prav resna teorija in osebni angažma sta podstat knjige Gledališče in žalovanje : Uprizarjanje smrti kot izgube pripravljene na podlagi doktorske disertacije. Osebni angažma izhaja iz vprašanja ob dogodku, na katerem se je gledališka družina z gledališkimi sredstvi poslovila od umrlega igralca Jerneja Šugmana. Zastavilo se ji je eksistencialno vprašanje o zmožnosti gledališča, da se avtentično odzove ali uprizori smrt, in odgovarja s teoretskimi pristopi in kritiško analizo sodobnih gledaliških predstav uveljavljenih mednarodnih in domačih režiserjev. Delo zajema teatrologijo, antropologijo, psihologijo in filozofijo. Filozofsko se opira na vprašanje Alaina Badiouja o odnosu umetnosti dvajsetega stoletja do realnega. Kako daleč zmore in sme iti umetnost, če želi ohraniti svojo integriteto, pri poskusih zajeti realno, tisto, kar je bilo iz umetnosti poprej izločeno in izvrženo. Takšno soočenje z realnim se vselej spopada tudi z etičnimi vprašanji. Teh se Petra Pogorevc loteva nekonvencionalno in enako gibko kot je njen splošni gledališki angažma – z občutkom za nianse, kontekste, pomisleke, argumente naklonjenih in nenaklonjenih kritik. Vendarle pa se med tistimi bralci, ki gledališča ne živijo tako silovito ali imajo z njim zgolj občasne stike, vseeno lahko pojavi določen prepad. Prepad tega istega vprašanja o realnem, ki si ga manj uki opazovalci seveda zastavljajo na zunanji in popreproščen način, način razmisleka o pomenu »sodobne umetnosti« nasploh. V teh delih je pomembno, da si bralci ustvarimo podoben hermenevtični posluh, kot ga ima avtorica do strogo teatroloških vprašanj. Da je ta prepad mogoče dialoško premostiti, omogočajo številna poglavja, ki se ukvarjajo z odnosom do smrti danes in skozi zgodovino. Ta poglavja, ki jih že po naslovih lahko izsledimo v kazalu in jih lahko kdorkoli bere tudi izolirano od preostanka knjige, se ukvarjajo z vprašanji slehernika. Z vprašanji žalovanja in pomena smrti v naši kulturi oziroma kulturah na Zahodu, ki je na nenavaden način tako monokulturen kot multikulturen. V njih se lahko seznanimo s psihološkimi teorijami žalovanja in poti, ki nas je pripeljala do današnjega stanja. Avtorica jih včasih neočitno, nekoliko preskakujoče, a vselej smiselno vplete v obravnavo gledaliških predstav. Današnje stanje Petra Pogorevc lucidno umešča v postmoderni kontekst. Povežemo ga lahko z delno produktivno teologijo Johna Davida Caputa, ki pravi, da živimo v postsekularnem svetu. V svetu, kjer se magično mišljenje vrača ravno skozi tehnologije, ki omogočajo spektakel in ki v zavesti obujajo angelske sile, soprisotnost v prostoru in času in njuno relativnost. Prav sodobne tehnologije in družbena omrežja omogočajo, da se smrt vsaj na površinski ravni znova vrača v družbeno zavest, potem ko je bila v drugi polovici dvajsetega stoletja iz nje praktično izrinjena. Najbrž tudi, če dodamo, zaradi nastopa neoliberalizma, ki je slavil zgolj produktivnost in ekonomsko tekmovanje, nemoč, ki prinaša državi in posledično kapitalu stroške, pa je skušal izriniti iz obzorja. Zaključimo lahko, da se z vprašanjem realnega smrti na podoben način soočamo tako sleherniki kot gledališčniki. Delo bo ljubiteljem gledališča in teatrologom najbrž zanimivo že v osnovi, bralcem, ki jih zanimajo neleposlovne knjige resnega značaja in gledališču sicer niso tako posvečeni, pa predstavlja prijetno popestritev, med katero se lahko skozi občutljivo, a konceptualno dosledno pisavo, soočijo sami s seboj. In s svojim odnosom do sodobnega gledališča in umetnosti nasploh, ne glede na to, ali so jima naklonjeni ali ne.

Zavod RS za zaposlovanje v sodelovanju z veleposlaništvom naše države v Buenos Airesu v Argentini v tem tednu pripravlja dogodke z naslovom Življenje in delo v Sloveniji. Predstaviti želijo priložnosti na slovenskem trgu dela ter s pomočjo celovitih in verodostojnih informacij omogočiti podporo pri morebitnem vključevanju v matično domovino, v delovno in življenjsko okolje v Sloveniji. Predstavili se bodo ugledni slovenski delodajalci in njihove potrebe s področja zdravstva in socialnega varstva, obiskovalci pa bodo imeli priložnost za osebno predstavitev in neposreden pogovor s sodelujočimi delodajalci. V Buenos Airesu bodo tri srečanja jutri popoldne po lokalnem času, v Mendozi pa to soboto v dopoldanskem času.

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Step into Episode 185 of ‘On the Delo' as David DeLorenzo welcomes Jason and Jon, the duo behind Arizona Distilling Company, for an unfiltered conversation about turning a wild idea into a thriving craft spirits empire. These high school friends reunited over a mutual friend's wedding in 2010, and what started as "the dumbest effing idea" became a 14-year journey through three facilities, countless challenges, and a mission to shine a light on Arizona's hidden agricultural gold.From Jason's blackjack dealing days to Jon's banking career, discover how they walked away from steady paychecks to chase a passion for local grain-to-bottle spirits. They pull back the curtain on renovating a crumbling 1901 horse stable in Mesa (yes, the first Coors distributor outside Colorado), sourcing Durham wheat from Casa Grande that Italians use for world-class pasta, and creating a brand-new spirits category—American Single Malt Whiskey—for the first time since the 1960s. This is the untold story of Arizona agriculture, entrepreneurial grit, and why downtown Mesa is becoming the East Valley's hottest hospitality destination.If you're a business owner, hospitality professional, or craft spirits enthusiast who values local production, authentic storytelling, and the hustle behind every bottle, this episode delivers real talk, wild distillery stories, and a deep dive into what it takes to build something meaningful from scratch.Chapter Guide (Timestamps):(0:00 - 1:30) Introduction: Episode 185 and Guests from Arizona Distilling(1:31 - 4:10) High School Friends and Origin Story(4:11 - 8:04) From Banking and Blackjack to Distilling(8:05 - 12:15) Tempe vs. Mesa: The Evolution of East Valley Hospitality(12:16 - 15:00) Building Renovation: From 1901 Horse Stable to Modern Distillery(15:01 - 19:27) Arizona Agriculture and Durham Wheat Discovery(19:28 - 23:38) The Process: From Grain to Bottle(23:39 - 28:02) Tours, Storytelling, and Community Engagement(28:03 - 30:49) New Malting Facility and American Single Malt Whiskey(30:50 - 34:42) International Work and Global Whiskey Market(34:43 - 38:40) Mesa Events, Wild Distillery Stories, and Life Balance(38:41 - 42:25) Rapid Fire Questions and Van Halen Stories

John sits down with Dr. Delo of Delo Sports Medicine and Interventional Orthopedics to discuss what regenerative medicine is and who it's appropriate for.  

Piše Miša Gams, bereta Eva Longyka Marušič in Igor Velše. Hudolin je pisatelj, pesnik, prevajalec, urednik in avtor številnih knjig, med katerimi lahko omenimo romana Velika in moški spol ter Čas lepih žensk, ki sta izšla predlani. Ti pa kar greš v bitko za pomlad ni klasičen potopis, temveč filozofsko meditativna odisejada s primesmi kulinarične antropologije, pri kateri avtor še bolj izostri svoje čute in nas iz svojega mediteranskega vrta v zaselku Grupija pri Umagu popelje po notranjosti Istre prek Motovuna, Pazina in Labina do Kvarnerskega zaliva, kjer v vasici Krnica obiščemo njegovo osnovno šolo, se malce pomudimo pri sošolcih in nadaljujemo pot do Pulja, nato pa se prek Vodnjana in Bal vrnemo do izhodišča. Z dvanajstdnevnim pohodom po Istri je zaznamoval svoj 50. rojstni dan in se vrnil v domačo hišo utrujen, a prerojen od srečanj s prijatelji in spoznanj, ko je Istro doživljal skozi prizmo spominov na otroštvo. Čeprav so mu močni nalivi prve dni postavljali številne psihološke in logistične preizkušnje, so ga ovire na poti le še utrdile v prepričanju, da je šlo za pravo odločitev. Ko namreč posije sonce, se zdi, kot da vsi napori tega sveta izginejo, sploh ko iz obcestne gostilne zadiši po pravkar narejenem kosilu ali večerji, ki pisatelja prisili k postanku. Hudolin ima kljub spontani nameri skoraj do podrobnosti pripravljen načrt in večinoma vnaprej ve, kje bo prespal ali v kateri gostilni bo okušal dobrote, saj pozna Istro s prejšnjih pohodov in raziskovanj. Nekoliko nas preseneti, da za turo izbere pretežno asfaltirane ceste, na katerih se mora umikati vozilom, a nam to postane bolj jasno, ko izvemo, da ga tudi regionalne ceste spominjajo na otroštvo, npr. na potovanje s šolskim avtobusom, ki ga vozi nenehno opit šofer, ali pa na prve ekspedicije k srednješolskim ljubeznim. Sicer pa – roko na srce – koliko gozdnih poti je po povečani motorizaciji in industrializaciji v zadnjih desetletjih še dostopnih in prehodnih? 'Pešibus', kot je Hudolin že na začetku knjige priročno označil svoje pešačenje, je bolj meditacija o sedanjem življenju, o zavedanju pomembnosti trenutka tukaj in zdaj, ki ga zaznava prek žuljev na stopalih, bežnih vonjav in mediteranskih okusov. Delo književnika je namreč samotarsko delo, ki poteka v glavi in zahteva prizemljitev, in sčasoma lahko človek izgubi občutek za prostor, čas, realnost in samokritiko: “Najbrž me je začelo prevevati dejstvo, da sem v mestu postajal vse preveč preračunljiv in pragmatičen, in je začelo zmagovati tako minevanje dni, tednov, mesecev, let, dokler nisem zaznal, da to ni moja pot, čeprav gre pri tem za življenje v sedanjosti, ki pa je lahko preveč naporno in dolgočasno in ugonablja. Življenje je narejeno za samoopazovanje in introspekcijo ter posledično tudi samokritiko, ki je v današnjem času skoraj popolnoma izpuhtela, se izgubila v potentnem stroju narcizma.” Hudolin se zaveda, da na druge ljudi in njihove življenjske navade ne more vplivati, svoje drugačnosti se zave že ob pogovoru s sošolcem, ki mu je življenjski moto širitev apartmajev in finančna rast. Sam se ima za pripadnika vitalistične skupine, ki mu ustreza življenje táko kot je, v svoji banalni preprostosti, brez pretiranega hrepenenja po nedosegljivem: “V teku časa in introspekcije mi je prišlo na misel, koliko duševnih bolnikov prinaša sodobni svet; ljudje, ki so normalno delali in živeli neko zadovoljstvo, naenkrat počijo, ne glede na leta in izkustva; to me čudi, da racionalnost poka po šivih, vendar sem prepričan, da ne glede na dejanske psihične bolezni, kot sta bipolarna motnja ali shizofrenija, večina poka zaradi zazrtosti v nekaj, kar jim je nedosegljivo. Znorijo zaradi tega, kar si želijo in po čemer hrepenijo in niso bili uslišani, kar je na neki način znak slabiča. Taki ljudje so veliki egoisti in v svoji zaslepljenosti uživajo v trpljenju, kakor da ne bi vedeli, kakšno zlo je hrepenenje.” Potohodcu ne gre v račun, da ljudje zapravljajo svoj dragoceni čas za službe in opravke, ki jih ne marajo, in se v svoji dvoličnosti sklicujejo na krščanske vrednote – govorijo o dobroti in odpuščanju, sami pa so nasilni in neodgovorni do drugih, pri tem pa vpeti v rutino, za katero ne vedo, čemu služi: “V bistvu je po mojem vse precej preprosto, le zavedati se moraš, kaj imaš rad. Priti do tega ni težko, čeprav se zdi, da svet funkcionira po merilu, kaj in koga sovražiš in komu si zavisten.” V drugi polovici knjige postane Hudolin pesniško navdahnjen in začne zapisovati pesmi, ki mu vznikajo kot spominski prebliski in občutja med hojo. Več tovrstnih pesmi lahko prebiramo v pred kratkim izdani pesniški zbirki Mediteranski vrt. Najlepše med njimi, ki so izšle v ciklu z naslovom Rdeča zemlja – ta je lani prejel nagrado Fanny Haussmann za najboljši pesniški cikel – so nastale prav na pohodu po Istri, ob pesnikovem nenehnem vračanju k svoji “prabiti”, vrtu čuječnosti, obilja in sožitja. Hudolin v svojem pešibusu po Istri kombinira filozofske refleksije o dobrem življenju z opisom krajev in ljudi, ki jih srečuje, piko na i pa dodajo otroški spomini, pesniški vložki in opisi kulinarične ponudbe gostiln in trgovin, v katere zaide. Sicer je malo verjetno, da se bo kateri izmed bralcev ali bralk odločil za podoben pohodniški podvig, je pa možno, da bo kak radovednež zaradi pričujoče knjige hitreje zavil v manjše kraje ob poti in poiskal specifično lokacijo, ki se mu je vtisnila v spomin med branjem potopisa. Omeniti velja, da so priloženi tudi zemljevid poti in številne črno-bele fotografije krajev, ki jih je pisatelj posnel na poti. Težko bi našli bolj izviren način za praznovanje abrahama, kot je pohod po poteh otroških spominov in tovarištva, sploh če gre za manj znane kraje, ki se jim turisti, družine pa tudi ekscentrični popotniki še vedno uspešno izogibajo. Upamo, da se pesnik na podoben način odpravi v bitko še v kakšnem drugem letnem času in na neokroglo obletnico …

Leandro Hipólito Illia (Autor delo libro "Illia. Mi padre") In Loco

Hernán Ferretti (Vicepresidente delo Colegio de Escribanos de la Ciudad de Bs. As.) Buenas Razones

Hernán Ferretti (Vicepresidente delo Colegio de Escribanos de la Ciudad de Bs. As.) Del Arco Político @delarcopolitico @DarioDelArco

Si tienes huevos, pícale aquí y participa en una sesión exclusiva en vivo con Carlos y Ricardo:https://fenixiaone.com/comunidad-priv...Regístrate en clic Derecho aquí: https://form.typeform.com/to/CC1vfWAH Sígueme en mis Redes Sociales para más Contenido:  / mastermunozoficial    / mastermunozoficial    / mastermunozoficial    / soymastermunoz  Escucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKk...

Step into Episode 184 of ‘On the Delo' as Delo reconnects with chef-owner Aaron Chamberlin and partner/chef Suny Santana to trace a 13-year mentor-to-partner journey from St. Francis to building Taco Chelo. It's a straight-talk playbook on persistence, clean food, tight operations, and leading with trust—told by the people who lived it.From a 15-year-old staging every station to co-creating a brand named after Suny's mother, this episode delivers practical lessons for restaurateurs: keep menus clean, models simple, and teams empowered. If you care about real ingredients, scalable ops, and developing leaders, you'll get a lot here.Chapter Guide (Timestamps): (0:00 – 0:31) Opening & Episode Setup: “This is episode 184…” and early memories of the show's first guest slots. (0:36 – 1:03) Taco Chelo Age Check: Downtown Phoenix location—“eight years, almost nine.” (1:19 – 5:36) Origin Story at St. Francis: Suny's relentless knock-on-the-door persistence leads to a shot on the line.(5:36 – 8:46) First Day & Drive: Prep, stocks, research at night—Suny grinding at 15 with no ego, just energy. (8:58 – 17:27) Monterrey → Phoenix: Family sacrifices, language barrier, and choosing to stay the course. (17:45 – 21:23) Birth of Taco Chelo: San Diego taco takeover sparks the idea; roles set (Suny: recipes, Gennaro: design, Aaron: vision); name honors Suny's mom, “Chelo.” (23:24 – 26:21) Menu Philosophy: Three-course flow (apps, tacos, dessert) plus salads and proteins; simple, clean, real food. (24:55 – 26:51) Ingredients That Matter: Tallow, no seed oils—flavor without the gut bomb. (27:44 – 29:51) The Model That Works: Tiny 50-sq-ft kitchen → constrained, labor-efficient, repeatable operations. (29:56 – 31:13) Tempe's Hard Lessons: Hoods, vents, and even a grease-pot fire—nothing easy, everything earned. (35:01 – 37:58) Mentorship to Partnership: Rapid station mastery, reliability, and leadership → real equity and a strong team culture. (38:30 – 39:47) What's Next: Retaining long-timers, building a commissary, and planning smart growth. (44:52 – 48:19) Rapid Fire: Dogs, carne asada, salsa, Metallica, Grand Canyon hikes, and dream cars.

Hernán Ferretti (Vicepresidente delo Colegio de Escribanos de la Ciudad de Bs. As.) Buenas Razones

Piše Iztok Ilich, bereta Igor Velše in Maja Moll. Črki K in A v naslovu druge knjige esejev jezikoslovca in literata Kozme Ahačiča sta, kar ni težko uganiti, začetnici njegovega imena in priimka. Vendar imata tudi druge pomene: dvignjeni roki pod črkama sta staroegipčanski hieroglif, ki med drugim predstavlja življenjsko silo, enega od delov duše; ki odločilno vpliva na srečo in nesrečo, bolezen in zdravje, moč in nemoč, torej na celotno človekovo usodo. Ahačič svojih razmišljanj ne niza linearno, postopoma, temveč tok misli pogosto pretrga z zasukom, s preusmeritvijo pozornosti na neko sorodno, bližnjo temo. V večini esejev se iz različnih izhodišč vrača k temam, ki ga vznemirjajo in mu izpolnjujejo življenje. To sta ob izletih v svet filma predvsem poslušanje in aktivno ukvarjanje z glasbo ter znanstveno razmišljanje o različnih vidikih jezika, zlasti slovenščine. Delo z jezikom, pravi, nikoli ni končano. In dodaja, da za raziskovanje ni dovolj vrhunsko znanje, temveč tudi nepopisljivo, življenje prežemajoče navdušenje. Esej Scvrti možgani in zaklepanje ušes, na primer, začne s komaj slišnim predvajanjem nekega glasbenega albuma, v čemer najde »nujen recept za novo digitalno okolico, ki jo moramo znati utišati do te mere, da ni neslišna, a je obenem dovolj nevsiljiva, da jo lahko zaslišimo drugače.« Tudi iz svojih izkušenj pozna posledice pretirane glasnosti trivialnih spletnih vsebin: ker smo izpostavljeni vse več informacijam, vedno manj razmišljamo. Za to stanje se mu zdijo slovenski »scvrti možgani« primernejša besedna zveza od angleške »gnitje možganov«. Ko drsamo po svojih pametnih napravah navzgor, ugotavlja, »se prebijamo do nižjih in nižjih plasti kratkih filmčkov, ki nas polnijo z novimi in novimi impulzi … Vse mora biti skrajšano, zgoščeno, udarno, preprosto …« Možgane moramo zato, če jih želimo ohraniti za bistvene stvari, znati od časa do časa zakleniti. Esej Koraki, samo koraki Ahačič začenja s prizorom iz Kurosawovega filma Sanje, zaokroži pa ga z razmišljanjem o različnih ravneh sodobne slovenščine – od idealnega knjižnega govorjenega jezika na radiu in televiziji do različic pogovornega jezika. Odsotnost razmišljanja o jeziku na večini komercialnih medijev, opozarja, bi postala velik problem, če ne bi imeli dobrega usmerjevalnega modela na RTV. Mnogi, ki kot krokarji prežijo na vsako jezikovno napako, pozabljajo, da govorjeni jezik oblikujejo dobri vzorci in pozitivni vzori. Kajti »slovenski jezik ni več mladenič, ki bi ga morali ves čas opozarjati in kritizirati, ampak odrasla oseba z lastno izoblikovano in kompleksno osebnostjo, na katero lahko vplivamo samo, če jo hkrati sprejemamo.« Prav mehčanje strogosti v presojanju, kaj je prav, sprejemljivo in kaj ne, značilno za večji del starejših jezikoslovcev, je pomembna vrlina pisanja in ravnanja Kozme Ahačiča. K bralcu se ne sklanja z dvignjenim prstom, ampak se z njim pomenkuje ob skodelici kave. Še posebej dragoceno pa je, da se zna ob razlaganju slovničnih in pravopisnih pravil približati tudi mladim in najmlajšim, ki jih »piflanje« pravil in izjem sicer rado odvrne od branja. Povabi jih v družino na vse strani odprtih jezikovnih priročnikov Fran, ki jih je ustvaril s širokim krogom sodelavk in sodelavcev. V eseju Slovenščina kot velik jezik se Ahačič po pogovoru z Grenlandcem Perom vpraša, zakaj mi, ki nas je štiridesetkrat več, obupujemo nad slabim stanjem svojega jezika, ki v resnici sploh ni slabo. Tudi zato ne, ker nam je s Franovo družino uspelo vzpostaviti enega boljših servisov v Evropi za uporabnike jezika. Sklene z ugotovitvijo, da je poudarjanje naše majhnosti zgolj beg pred odgovornostjo, ki se je sprevrglo v razvado. V več kolumnah se avtor kritično sooča s položajem slovenščine v izobraževanju. Zavrača poskuse zniževanja meril na maturi in uvajanje angleščine v visokem šolstvu kot rešilne bilke za internacionalizacijo znanosti, saj »bi na najvišji ravni vodila v povprečje, provincializem – in ne v odličnost«. Rešitve prav tako ne vidi v zapiranju v meje lastnega jezika – provincializaciji v nasprotnem smislu. »Treba se bo naučiti živeti v večjezičnem globalnem svetu,« je prepričan. V eseju Zmaga in dva poraza je Ahačič pohvali sprejetje Zakona o javni rabi slovenščine, a hkrati opozarja na počasnost globalnih ponudnikov pretočnih vsebin pri uvajanju vmesnikov v slovenskem jeziku na zaslone, v avtomobile, gospodinjske naprave in še kam. »Vsak od nas,« vztraja, »mora po svojih močeh dvigniti svoj glas: enkrat kot potrošnik, drugič kot civilna družba, tretjič kot strokovnjak.« V drugem delu knjige se zvrsti devet v tedniku Mladina objavljenih esejev, nastalih med virusno pandemijo. V Koncu avtor znova zavrne prepričanje mnogih, ki po osamosvojitvi niso ponotranjili prehoda v novo obdobje slovenščine in vztrajajo, da je »edina oblika izražanja pripadnosti jeziku zaskrbljenost zanj, iskanje nedoslednosti v rabi in zgražanje nad različnimi odkloni«. Nazadnje se v remiksu Popotovanje iz Litija do Čateža duhovito naveže na Levstikov spis, pri čemer, opozarja, so vsi dogodki in dialogi izmišljeni, saj je legendarno literarno in jezikoslovno pot premeril le virtualno, s pomočjo Googlove aplikacije.

V Ajdovščini so pred kratkim predstavili knjigo Ajdovski letalec nad soško fronto avtorjev Vesne Kamin Kajfež in Tomislava Kajfeža. Delo opisuje življenjsko pot Venčeslava Vrtovca iz Velikih Žabelj, enega prvih slovenskih vojaških letalcev, ki je med prvo svetovno vojno služil v avstro-ogrski vojski. Z zgodbo, ki jo pozna le malokateri domačin, sta avtorja Vrtovca rešila iz pozabe in njegovo življenje umestila v širši okvir soške fronte ter razvoja letalstva na Ajdovskem. Nataša Uršič je zgodbo o Vrtovcu in novi knjigi strnila v radijski zapis.

Na Festivalu slovenskega filma, ki se je končal pred dnevi, je vesno za najboljši celovečerni film prejela režiserka Urška Djukić. Takole piše v utemeljitvi: "Film Kaj ti je, deklica je zaradi izrazitega filmskega jezika, ki gradi na premišljenem prepletanju igre, zvoka in kamere, edinstveno estetsko doživetje. Z vpogledom v eksistencialno kompleksnost najstništva film prepričljivo in skrbno premišljeno razgrne širok spekter večnih tem – od prijateljstva, ljubezni in spolnosti do solidarnosti in izdaje. Empatična perspektiva, na kateri konsistentno gradi film, pri tem razpira prostor za organski soobstoj humorja in resnosti, ljubezni in prezira ter upanja in strahu." Z režiserko Urško Djukić, ki je pred leti soustvarila večkrat nagrajeni animirani film Babičino seksualno življenje, se je pogovarjala Petra Meterc. Foto: BoBo/Borut Živulović

Si tienes huevos, pícale aquí y participa en una sesión exclusiva en vivo con Carlos y Ricardo:https://fenixiaone.com/comunidad-priv...Regístrate en clic Derecho aquí: https://form.typeform.com/to/CC1vfWAH Sígueme en mis Redes Sociales para más Contenido:  / mastermunozoficial    / mastermunozoficial    / mastermunozoficial    / soymastermunoz  Escucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKk...

¿Te gustaría formar parte de la comunidad de emprendedores más importante de Latinoamérica? https://carlosmastermunoz.com/100-soc...Sígueme en mis Redes Sociales para más Contenido:  / mastermunozoficial    / mastermunozoficial    / mastermunozoficial    / soymastermunoz  Escucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKk...

Kako jih obdržati doma, predvsem mlade? Drugi poudarki: - V mesecu duševnega zdravja tudi v Ljubljani poudarjajo pomen preventive. Na voljo je tudi posebna telefonska številka, ki deluje 24 ur. - Boljše pogoje v prizadevanjih za varstvo kulturne dediščine bo v Kopru zagotovila selitev Zavoda v stavbo nekdanje luške kapitanije; selitev januarja. - Skrb za naravo na Goričkem ni prazna beseda - s kar 12-imi projekti, med njimi je tudi Povezani, skrbijo za izboljšanje stanja ogroženih rastlinskih in živalskih vrst.

In this episode of On the Delo, David DeLorenzo welcomes investor and operator Stephen Cole back for a no-BS, practical conversation on Bitcoin for real businesses—especially restaurants. They hit family buy-in, what “21M cap” actually means, instant vs. final settlement, and how owners can allocate a small, repeatable % of revenue into BTC without wrecking their books.Stephen also breaks down why fractions (0.01 BTC) aren't “small,” how AI will demand internet-native money, and what his company Castle is building so small and medium sized businesses can automate buys and plug into tools they already use (Stripe, PayPal, Square, Clover, Shopify, QuickBooks). They cover tax basics (buy/hold vs. sell), loans against BTC, and why “high-yield” dollar accounts rarely beat inflation in the real world.Chapter Guide (Timestamps):(00:13 – 01:02) Cold open & why Stephen's back on the show (01:58 – 03:29) Getting spouse buy-in; teaching money to kids (04:22 – 06:20) Money 101 & the Lynn Alden primer to understand fiat (06:27 – 08:19) From Silicon Valley engineer to Bitcoin (since 2013) (08:55 – 12:33) Scarcity (21M / ~19M mined), settlement vs. instant layers (13:44 – 17:51) Unit-bias myth; why AI will use internet-native money (18:24 – 23:23) Corporate treasuries → Castle for SMBs; set-and-forget allocations (23:37 – 24:25) Taxes: buy/hold ≠ taxable; borrowing against BTC (responsibly)(25:27 – 30:22) Restaurants: accept vs. hold; accounting realities today (31:14 – 36:19) Inflation math for owners; “high yield” vs. real purchasing power (37:04 – 38:34) DCA mindset & the early “faucet” story (39:01 – 40:52) Mortgages, lenders, and regulators starting to acknowledge BTC (40:53 – 43:18) “No second best”: BTC vs. altcoins; how to reach Stephen (47:14 – 50:26) Rapid-fire and close

¿Un país gobernado por una inteligencia artificial? ¿Donald Trump recibiendo el Nobel de la Paz? En este episodio, exploramos dos escenarios que suenan a ciencia ficción… pero que cada vez parecen más posibles. Analizamos qué implicaría que una IA tomara el control total de un Estado, desde decisiones políticas hasta la economía, y debatimos las reacciones globales ante un Nobel de la Paz dedicado a una de las figuras más controversiales de la política reciente. ¿Estamos entrando en una nueva era… o simplemente perdiendo el juicio colectivo? Dale play y acompáñanos en este viaje entre la distopía y la realidad.¿Te gustaría formar parte de la comunidad de emprendedores más importante de Latinoamérica? https://carlosmastermunoz.com/100-socios211629Sígueme en mis Redes Sociales para más Contenido:- https://www.instagram.com/mastermunozoficial- https://www.tiktok.com/@mastermunozoficial- https://www.facebook.com/Mastermunozoficial- https://www.twitter.com/soymastermunozEscucha nuestro podcast "Dónde Está la Oportunidad" en Spotify:https://open.spotify.com/show/2TXszKkw7CDoMI9LkG3EXo?si=bc7e9eb5143e4511

Gospodarska zbornica oceno Mednarodnega denarnega sklada, ki je Sloveniji znižal napoved gospodarske rasti, ocenjuje kot spodbudno. Kot pravi prvi mož GZS-ja Bojan Ivanc je sklad v nasprotju s preostalimi institucijami napoved za letos ohranil nad enim odstotkom. Za prihodnje leto nam sklad napoveduje gospodarsko okrevanje in 2,3-odstotno gospodarsko rast. Drugi poudarki oddaje: - Obrambni ministri članic zveze Nato in Unije bodo danes ločeno razpravljali o krepitvi obrambe. Nemčija, največje evropsko gospodarstvo, vojaško industrijo že postavlja v ospredje. Podjetje Rheinmetall proizvodnjo avtomobilskih delov preusmerja v orožarski posel. - Delo slepim in slabovidnim prinaša več kot le finančno varnost, ob dnevu bele palice poudarja stroka. - Društvo slovenskih skladateljev je 80-letnico delovanja zaznamovalo s koncertom v Slovenski filharmoniji in podelitvijo Lipovškovih nagrad. Prejela sta jo Slovenska filharmonija in Simfonični orkester RTV Slovenija.

Step into a true Arizona story on ‘On the Delo' as Delo sits with Tiffany from Aunt Chiladas, the Original—a nine-generation, family-run fixture founded in 1890 and holder of Arizona's first issued liquor license—to talk legacy, community, and running a real scratch kitchen without cutting corners.From miners and trading-post roots to 3,000 railroad ties, multi-decade regulars, and a sister restaurant tie-in with Rustler's Roost (yes, “Horny the bull” makes an appearance), this episode is for anyone who values hospitality done the old-school way—quality ingredients, generous leadership, and showing up for your people.Chapter Guide (Timestamps): (0:13 - 1:05) Early Start & Fuel: 9am pod, 18:6 fast, and welcomes. (2:00 - 2:25) “Home Base”: Why the neighborhood keeps coming back. (2:28 - 3:01) Since 1890 + First AZ Liquor License: Roots and rights that lasted. (3:05 - 4:17) From Trading Post to Family Stewardship: Multi-generation ownership and a resilient dad. (14:51 - 15:39) One Iconic Location; Sister Ties: Base of Piestewa Peak and Rustler's Roost (“Horny”). (15:45 - 16:59) The Ghost “Parent”: TVs flip, music changes—then back again. (20:03 - 22:05) Health Shift: Mocktails, moderation, and changing habits. (22:05 - 23:49) The Business Reality: Economy, to-go surge, and best-sellers. (32:40 - 33:28) 7am Kitchens & 100% Scratch: Standardized recipes; nothing phoned in. (31:50 - 32:12) Salsa De Oliva & Chip Pairings: House favorites and fideo's Yelp saga. (36:17 - 37:08) Tip Fatigue & Kiosks: Where gratuity makes sense—and where it doesn't.

Step into Episode 181 of On the Delo as David DeLorenzo sits down with Charles Jr. (“Chuck D”) —an East Valley native behind Aftermath, Born & Bred, and the forthcoming Rosewood in downtown Gilbert—to talk craft, community, and why he wants people dressing up for dinner again.From first shifts at Tony Roma's to 15 years fast-tracking at Zinc with mentor Terry, Charles breaks down the real levers: concept, lighting, music, and a female-friendly vibe that draws everyone. The two get real on safer nightlife and DUIs, scaling pains from a 1,300→3,800 sq ft buildout, and what's next—an aggressive late-night push in Chandler.Chapter Guide (Timestamps): (0:15 – 1:02) Opening & Episode 181; welcome Charles.(1:03 – 2:23) Junior & nicknames (“Chuck D” plates; Delo's “Italian Stallion”). (2:26 – 3:01) Origin story—5th-gen AZ; Mesa/Chandler/Gilbert roots. (6:52 – 8:27) First jobs: Tony Roma's → Outback lessons. (11:41 – 13:29) Zinc years & discovering hospitality as craft. (18:00 – 20:07) Launching Aftermath in Uptown; scaling from 1.3k→3.8k sq ft. (22:41 – 23:48) Where to find them: Aftermath (Phoenix), Born & Bred (Scottsdale & Chandler), Rosewood → downtown Gilbert. (25:17 – 27:05) Mature crowd, safer nights; calling out DUIs. (39:56 – 40:24) Chandler goes late-night—food & cocktail specials. (40:33 – 42:27) Rapid fire: read minds, water slides, gold, flip-phone experiment. (45:06 – 45:28) Health: lift weights & bodyweight focus.

En este episodio, te traemos el doble clic de Ricardo Moreno, en el cual te llevamos a un emocionante viaje por la increíble historia de Costco, descubriendo cómo esta empresa revolucionó el mercado y alcanzó un valor impresionante que pocos podían imaginar. ¡Pero eso no es todo! También desglosamos el crecimiento anual de Walmart, revelando las estrategias poderosas que han impulsado a este gigante minorista a dominar el mundo. Prepárate para una dosis llena de inspiración, datos sorprendentes y análisis que te harán ver el retail con otros ojos. ¡No te lo puedes perder!

Step into Episode 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona's largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social. From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.Chapter Guide (Timestamps): (0:14 - 1:07) Episode 180 intro & Melissa's second appearance confirmed. (1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip. (3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin's). (6:13 - 10:23) 70% “out” of the business: delegation, Ryan's role, and Michelle's elevation. (10:54 - 12:18) New short-form history series: Hanny's & Enchiladas; call for real stories. (12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead. (16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent. (20:09 - 23:15) What's next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment. (23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences. (26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night. (28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim). (31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.

Step into Episode 179 of On the Delo as David DeLorenzo sits down with chef-restaurateur Doug Robson—Mexico City–born, Arizona-made—for a straight-shooting conversation about immigration, grit, and building neighborhood restaurants that people actually return to three and four times a week. From a 1983 move to San Antonio to Scottsdale Culinary Institute (1996), the Phoenician and Roaring Fork, through the LGO crucible and beyond, Doug lays out the mindset shifts that turned ego into collaboration and fine-dining polish into community comfort.You'll hear the real story: $7.35/hour kitchen days, 9/11's night-of impact on reservations, opening Gallo Blanco in 2009 on just $65K, closing “Gallo 1.0,” launching Otro Café in 2013, then expanding his canvas with Tesota—all while learning to delegate, welcome failure as tuition, and reset in Greer with long hikes that spark new recipes.Chapter Guide (Timestamps): (0:14 – 1:12) Cold Open & Episode 179 intro; Lake Powell guitars and banter. (1:13 – 3:04) Origin story: Mexico City → San Antonio (1983); psychology major; industry since 16; SCI (1996). (3:05 – 6:52) Early career: The Phoenician (Robert McGrath), Roaring Fork, Michael's at the Citadel; ESL grind. (6:53 – 9:38) Meeting his wife; support system; $7.35/hour realities and expectations. (9:39 – 12:06) Owning the dream; 9/11's same-day reservation crash. (12:07 – 15:22) LGO years: 5 a.m.–11 p.m. shifts, ego check, neighborhood focus, “I wanted to do tacos.” (20:08 – 23:30) Audience > opinions; “feed the masses” philosophy; the no-parking $8M goal. (23:31 – 26:06) B-locations with vision; Gallo Blanco (2009) for $65K; kept and grew the team. (26:07 – 31:27) Letting go to lead; embracing $20K–$100K mistakes; Rich Melman's portfolio math. (31:28 – 41:27) Health reset, Greer cabin hikes, sourcing from Phoenix, Santa Fe road trips → menu R&D. (41:28 – 44:17) Restaurant guide: Otro (flour tortillas, huevos/barbacoa, pancakes), Gallo (nixtamal corn tortillas, ceviches, embuelto), Tesota (global veg plates, wood-oven eggplant, Sonoran pasta). (45:58 – 50:38) Rapid-fire: chili as a secret weapon; add sour cream + extra egg to pancakes. (50:39 – 54:56) Bigfoot vs. bears; Motley Crüe; why early angst powers classic records; close & subscribe.

Join us for Episode 178 of On the Delo as David DeLorenzo welcomes Cecily—“the awesome Toasted Owl lady.” From a 396-sq-ft first cafe to multi-location growth, Cecily lays out the real grind behind building a beloved breakfast brand anchored in vintage finds, community, and relentless owner-operator standards.This conversation moves fast and stays honest—Flagstaff origins, Phoenix expansion (including the former Oink Café space in PV), why owls became the brand, labor and tipping realities, and a 60-year “try 60 new things” mindset. If you care about hospitality, culture, and staying scrappy without sacrificing soul, this one's for you.Chapter Guide (Timestamps): (00:13) Episode 178 Intro + Guest: Cecily, “the awesome Toasted Owl lady.” (01:29) From teacher to restaurateur: Grand Canyon roots & “a high school with ashtrays.” (02:05) First 396-sq-ft shop → S. Mike's Pike across from Mother Road (Route 66). (02:33) Expansion: East Flagstaff; Phoenix at 3rd Ave & Camelback; PV takeover of former Oink Café (rehab timeline: 102 days). (04:07) Starting over after divorce; the 106-year-old owl-filled home. (06:41) Why owls: classroom gifts during the Harry Potter years → the brand. (09:57) Treasure hunts: the 700-owl Bakersfield haul at $1 each. (11:45) “This is 60 month”: hiking, dogs, and DIY owl garden sticks that sell. (15:56) Workforce & tipping: costs, culture shifts, and operator realities in Flagstaff. (17:52) Community & giving back: Mother Road/Pizza Coletta/Fratellis; Flagstaff Shelter Services, Joni Foundation, Habitat builds. (26:31) Notables: Robert Plant, Serena, and altitude athletes finding the Owl. (27:59) Owner-operator ethos: “won't embrace mediocrity” and the dream of “six Owls.” (33:49) Phoenix shout-outs: Camelback next to Changing Hands; PV (REI/Target). 

SDH je skladno z napovedmi ustanovil obrambni holding. Pod imenom Dovos je bila družba za obrambo, varnost in odpornost danes vpisana v sodni register. Namen družbe je z naložbami v slovenska podjetja podpirati razvoj in trženje izdelkov in storitev s področja obrambe in varnosti. Država je vplačala 100 tisoč evrov ustanovnega kapitala ter še 2,9 milijona kapitalske rezerve, skupaj torej tri milijone evrov. Druge teme: - Dodatno varovanje zračnega prostora Poljske. V soseščini rusko-beloruske vojaške vaje. - Izrael v širitev nezakonitih naselbin. Premier Benjamin Netanjahu: palestinske države ne bo! - 50 let Galerije Božidar Jakac: ob jubileju v Kostanjevici na ogled izbrani umetniški zakladi.

¡Ya saben cómo se pone!

¡En el episodio #325 te contamos todo sobre cómo construir un libro desde cero y darle vida a esa gran idea que tienes en mente! Descubre por qué nadie crea un imperio solo y cómo rodearte de personas que te impulsen a crecer. Además, exploramos ese fuego interno, ese deseo imparable por la independencia que nos lleva a romper límites y alcanzar nuestros sueños. ¡Prepárate para una charla llena de energía, motivación y consejos prácticos para dar el salto y crear algo increíble!

Escuche esta y más noticias de LA PATRIA Radio de lunes a viernes por los 1540 AM de Radio Cóndor en Manizales y en www.lapatria.com, encuentre videos de las transmisiones en nuestro Facebook Live: www.facebook.com/lapatria.manizales/videos

En el episodio #324 te llevamos a un viaje lleno de historias sorprendentes y reflexiones profundas. ¿Sabías que existe una estatua considerada la más triste del mundo? Descubriremos qué historia oculta detrás de su expresión y qué significado tiene para quienes la contemplan. Además, debatimos sobre un tema que nunca pasa de moda: ¿los ricos tienen realmente todo fácil o hay aspectos que desconocemos? Finalmente, analizamos cómo la inteligencia artificial está revolucionando, y en algunos casos manipulando, las reseñas online, cambiando la forma en que confiamos en las opiniones digitales. Prepárate para cuestionar lo que creías saber y abrir tu mente a nuevas perspectivas. ¡No te lo puedes perder!

Step into Episode 177 of On the Delo as David DeLorenzo sits down with hospitality builder Mikis Troyan—the behind-the-scenes operator who helped launch American Junkie, co-founded Clive Collective, and now steers concepts like CALA, Tell Your Friends, and Neon Spur. From Phoenix roots and a real-estate grind (think 600–700 foreclosure homes a year) to design-driven restaurants and bar programs, Troyan lays out the unvarnished reality of building places locals actually love—and what's next: Kuza (robata + hand rolls) and a downtown Phoenix trio (Love Call, Ada, Kuza Tori).Chapter Guide (Timestamps): (00:15 - 01:36) Intro & long ties: Episode 178, decades-long friendship, and fathers who've known each other ~50 years. (01:46 - 04:09) Origin story: Phoenix-born; real name Michael; family called him “Matthew”; nickname “Mikis”; Chaparral → SDSU → LA (PA gigs, CAA) → back to help dad; foreclosure wave (600–700 sales/yr). (04:09 - 06:23) Jump to hospitality: American Junkie → Ride Hospitality Group → founding Clive Collective (CALA, Tell Your Friends, Neon Spur); why he prefers staying off-camera. (06:23 - 07:52) Family & leadership: 15-year marriage (March), kids Asher (9½) and Ivy (7½); team-first ops. (07:52 - 11:20) Design lens → CALA: Value-engineering (“if you can't touch it, it doesn't have to be real”); hotel partner Tyler Kent; vibey Mediterranean gap; patio built from scratch; opened in ~4 months; PV Mall #2 targeted next. (11:27 - 12:22) Food matters: Chef Bo's role; why timing made the partnership click post-Sanctuary. (13:30 - 15:29) Neon Spur & Tempe's revival: A country-lean dive on Mill Ave; landlord vision + Mayor Corey; why the opportunity was a no-brainer. (18:08 - 19:34) CALA reality check: Open 7 days (hotel F&B), breakfast/lunch/dinner daily, brunch daily; seasonal menu updates. (21:24 - 23:06) Tell Your Friends: Basement lounge under The Americano; partners Dave Sellers & Bob Agahi; designer Paul Basile; global Bar & Restaurant Design Awards nod; Thu–Sat live music; Americano menu available downstairs. (23:31 - 25:32) Kuza: Robata, sushi, hand rolls in the former Chauncey Social space; aiming for October; Bo is crafting the menu. (25:43 - 27:44) Downtown trio: Love Call (dark neighborhood bar), Ada (mostly outdoor, seafood-lean), Kuza Tori (alley-entry listening bar with hand rolls) with Intersection Development (see “Rainbow Road” apartments shout-out). (28:25 - 31:55) People, seasonality & habits: Why summer slumps test Phoenix operators; his 6am news + breakfast routine, kids at St. Francis, Thursday date nights.

En el episodio #323 exploramos experiencias y aprendizajes que nacen de comenzar con recursos limitados, tenemos como invitado especial al presidente de la Sociedad Mexicana de Parrilleros, quien nos comparte su visión y nos brinda información exclusiva sobre este apasionante mundo. Además, profundizamos en el campeonato más grande de Latinoamérica, analizando su importancia, la magnitud del evento y cómo está transformando el panorama competitivo en la región. También dedicamos tiempo a entender qué es SMP (Sociedad Mexicana de Parrilleros) y su relevancia actual. Acompáñanos en esta conversación llena de historias motivadoras, análisis y datos clave.

Franco Cardini, Sergio Valzania"L'invenzione di un continente"L'Europa dalla lega di Delo alla Prussia di BismarckMondadori Editorewww.mondadori.itE se oggi, anziché tentare di ricostruire l'Europa, la si dovesse reinventare? Per farlo è importante sapere quante volte, nel corso della storia, questo progetto è stato immaginato e rimodellato. Sapere dove e quando nasce l'idea di un continente unito da un destino comune. L'Europa, una delle aree più ricche e culturalmente vivaci del mondo, fatica a parlare con una voce sola, ad agire come soggetto autonomo in un mondo globale e competitivo. Eppure, l'idea di unità europea ha una storia lunga, complessa e costellata di tentativi, sogni e fallimenti. Franco Cardini e Sergio Valzania ripercorrono con rigore e chiarezza i momenti cruciali in cui si è cercato di arrivare a una coesione politica e culturale del continente. Si parte dalla Lega di Delo e dall'eredità della Grecia classica, si attraversano la stagione aurea dell'impero romano, la renovatio imperii di Carlo Magno e la visione universalistica di Carlo V, fino ad arrivare al progetto napoleonico e all'unificazione tedesca guidata da Bismarck. Ogni tentativo rivela tensioni, potenzialità, ma anche limiti e contraddizioni: differenze linguistiche, religiose e geopolitiche che hanno reso l'unità un obiettivo sempre sfuggente. Questo libro non racconta semplicemente ciò che è stato, ma interroga il presente attraverso il passato. I percorsi iniziati e interrotti, le ambizioni incompiute, le visioni sfumate nel tempo: tutto contribuisce a delineare i contorni di una possibilità ancora viva, di un'Europa che va reinventata come patria di cittadini liberi, e non solo come spazio condiviso. Un'indagine lucida che, animata da una forte passione civile, permette di comprendere come il sogno europeo si sia formato, e perché oggi più che mai valga la pena di tornare a interrogarlo.Franco Cardini è professore emerito di Storia medievale presso l'Istituto di Scienze umane e sociali di Firenze (Scuola Normale Superiore, Pisa). Si occupa soprattutto di storia delle crociate, pellegrinaggi, rapporti tra Europa e Islam, storia militare e religiosa, magia e scienze occulte. Ha collaborato con testate di spicco e con la Rai. Suoi sono anche alcuni romanzi storici: L'avventura di un povero crociato e Il signore della paura.Sergio Valzania, storico e studioso della comunicazione, autore radiofonico e televisivo, dal 2002 al 2009 ha diretto i programmi radiofonici della Rai. Ha scritto su «La Nazione», «Avvenire», «la Repubblica», «il Giornale», «L'Indipendente», «Liberal», «L'Osservatore Romano», «Il Dubbio». Fra le sue opere di storia militare pubblicate con Mondadori ricordiamo: Austerlitz, Wallenstein, U-Boot, I dieci errori di Napoleone, Cento giorni da imperatore, Guerra sotto il mare, Le guerre dell'oppio e, con Franco Cardini, Le radici perdute dell'Europa, La scintilla, Dunkerque e La pace mancata.IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

Step into Episode 176 of On the Delo as Delo sits down with Andrew, Executive Director of the Arizona Craft Brewers Guild, to unpack what's really happening across Arizona beer—on the brewhouse floor, at the Capitol, and out in the community. From a 20-year restaurant career to head brewer roles at The Perch and Uncle Bear's, and ultimately joining the Guild in February 2022, Andrew lays out a no-spin view of the landscape and where the wins are coming from.If you care about healthy breweries, smarter laws, and stronger taprooms, this one delivers: the event engine that funds promotion, the practical policy changes (including a hard reduction in minimum production requirements), the real challenges operators face (tourism and top-line), and why non-alcoholic offerings matter for safety and inclusion—all capped with what to expect at Arizona Beer Week and the Guild's GABF presence.Chapter Guide (Timestamps): (0:18 - 3:31) Episode Intro & Origin Story — Restaurants → The Perch → Uncle Bear's → joining the Guild (Feb 2022) (3:31 - 4:41) From Brewhouse to Business — Event season (Arizona Strong Beer Fest, Beer Week, Baja) and the “promote & protect” mission (4:41 - 5:13) Naming Matters — Reframing “Arizona Strong Beer” to clarify the festival's scope (5:13 - 7:10) Guild Snapshot — Founded in 1998, ~100 breweries statewide; 67 current members and rolling sign-ups (7:10 - 10:46) Policy Wins — Minimum production cut from 5,000 → 1,000 gallons; relief for small/innovation sites (e.g., PV pilot, Bisbee example) (10:46 - 12:48) Modernizing Service — Growler rule updates and Arizona's pro–small business footing (13:51 - 16:48) Operator Reality — Hiring stabilizes, tourism dips; focus on top-line + cross-guild collaboration and “brewery-in-planning” value (23:30 - 27:12) Inclusive Options — Non-alcoholic beer is hard and capital-intensive; hop waters and elevated N/A choices (Hoplark shout-out) (27:22 - 30:45) Arizona Beer Week — Why it runs 10 days; Pink Boots arm-wrestling, Cicerone education, and festival audience trends (33:58 - 35:37) GABF Playbook — Arizona's booth with a tourism film—showcasing the state while championing AZ beer

¡Prepárate para un episodio explosivo #322 con nuestro invitado especial Temach! En esta charla llena de energía y controversia, vamos a analizar si Chicharito es un verdadero héroe o un villano en el mundo del fútbol y la cultura popular. Además, Temach nos sorprende con una perspectiva provocadora sobre las feministas y su papel, en el segmento "Las feministas trabajan para mí". Para rematar, te revelamos juntos cómo salir de la matrix y tomar el control absoluto de tu vida y mente. ¡No puedes perderte esta conversación única, intensa y llena de verdad con Temach, una de las voces más vibrantes del momento!

En este episodio tenemos como invitados a Rodri y Rick, que se han hecho viral por su contenido dirigido al público juvenil, la Generación Z. Iniciamos la conversación en un tema que preocupa a muchos: ¿está realmente perdida la nueva generación? Además, compartimos 3 lecciones poderosas de marketing que funcionan en cualquier época y que pueden transformar tu forma de comunicar. Para cerrar, reflexionamos sobre la educación de los hijos en tiempos modernos: ¿Qué métodos y valores son clave para prepararlos para el futuro? ¡No te pierdas esta charla inspiradora y llena de aprendizajes para padres, emprendedores y todos los que buscan entender el presente y construir un mejor mañana!

Step into Episode 175 of ‘On the Delo' as David DeLorenzo welcomes back his good friend and fitness expert Jeremy Scott for another unfiltered conversation on health, hospitality, and living a balanced life. In his third or fourth appearance, (who's counting really) Jeremy opens up about fatherhood, the realities of staying fit while working in high-stress industries, and why long-term health is built on simple, sustainable habits—not fad diets.From navigating restaurant menus without sabotaging your goals, to building movement into your workday, to finding the mental space to truly enjoy life, this episode blends practical advice with candid stories from two decades in fitness. Whether you're in hospitality, sales, or simply looking to feel better and live longer, you'll walk away with strategies you can actually apply—without feeling like you're “on a diet.”Chapter Guide (Timestamps): (0:00 – 3:00) Introduction: Episode 175, guest Jeremy Scott, and updates from Delo (3:01 – 6:58) Fatherhood, choosing the name Brock, and the parallels between naming and nutrition (6:59 – 11:24) Real food over fads: why diet labels matter less than sustainability (11:25 – 15:46) Dining out without derailing progress—decision fatigue, guardrails, and avoiding calorie traps (15:47 – 20:46) Short-term indulgence vs. long-term impact: moderation, feeling good, and breaking unhealthy cycles (20:47 – 27:37) Defining “healthy” for busy professionals—body fat ranges, functional strength, and the role of bloodwork (27:38 – 32:31) Alcohol in balance: knowing your limits, guardrails, and its impact on fat loss and recovery (32:32 – 38:38) Restaurant culture: menu items, special requests, and realistic expectations when eating out (38:39 – 43:06) Movement and mobility for hospitality pros: microdosing mobility and daily functional prep (43:07 – 51:46) Mental health, creating margin, and reclaiming hobbies as an adult (51:47 – end) The power of presence in hospitality and why people—more than food—keep customers coming back

Dive into Episode 174 of ‘On the Delo' as David DeLorenzo welcomes Mike Myers—the “Mike Myers of Hospitality”—for a no-holds-barred origin story spanning nightclubs, gyms, and iconic restaurant concepts across Arizona. From sneaking into college bars with a fake ID to launching a beer brand inspired by legendary gold, Mike walks us through every triumph, hard lesson, and late-night hustle, unfiltered.Hear how bootstrapping gyms led to massive exits, what really happened when he inherited a struggling bar, and why building community (and owning the dirt under your restaurant) is the secret sauce to survival. Get the behind-the-scenes tales of Rusty Buckle, Dutchman's Gold Lager, and the brand-new Back Alley Barbecue, powered by a MasterChef winner. If you've ever wondered what it really takes to scale in the hospitality world—or just want to steal a few mindsets from a guy who's failed and risen more than once—this is can't-miss.Chapter Guide (Timestamps):(0:00 - 1:11) Kicking Off #174: Introductions, Age, and the Hospitality “Mike Myers”(1:12 - 4:35) Bay Area Beginnings: Nightclubs, Football, and the Accidental Door Gig(4:36 - 6:47) The Gym Business: Scaling Anytime Fitness and Private Equity Exit(6:48 - 8:20) Arizona Bound: Recession Lessons and the Bar Buyout Adventure(8:21 - 11:37) Sink or Swim: Learning to Run Sports Bars and the Real Lessons of Restaurant Life(11:38 - 14:16) Big Business Moves: Distribution, Margins, and Corporate Life at US Foods & Cisco(14:17 - 17:23) Building Hospitality First: Team, Food, and the Secrets of Scalability(17:24 - 20:03) Reviews & Reality: The Human Side of Running a Restaurant(20:04 - 23:41) Turning Setbacks Into Systems: Surviving Mother's Day Meltdowns and Major Pivots(23:42 - 28:07) The Power of Local: Partnership, Networking, and Community-Driven Growth(28:08 - 33:22) From Tenant to Owner: Jumping into Real Estate Development(33:23 - 43:50) Dutchman's Gold: Brewing Liquid Treasure and Building a Beer Brand from Scratch(43:51 - 46:42) EXCLUSIVE: Launching Back Alley Barbecue with MasterChef's Sean O'Neill(46:43 - 51:47) Rapid Fire: Metallica, Muscle Cars, and Why Mindset Wins Every Day

En el episodio #318 exploramos el fascinante mundo de las startups presentando una selección de las 10 mejores startups actuales, destacando sus innovaciones y el impacto que están generando en diversos sectores. Además, debatimos una curiosa y profunda reflexión sobre cómo la inteligencia artificial puede ser vista como un canal para "hablar con Dios", analizando sus implicaciones éticas y filosóficas. Para cerrar, revisamos una dinámica sobre cuál ha sido la mejor y la peor acción en el mercado recientemente, desglosando los factores detrás de estos movimientos bursátiles.

Pour a fresh cup and join Episode 173 of ‘On the Delo' as David DeLorenzo sits down with industry insider Craig Miller, founder of Arizona Liquor Industry Consultants. With nearly two decades at the Arizona Department of Liquor, Craig unpacks real-life stories, compliance challenges, and critical legal changes every bar, restaurant, and aspiring licensee needs to know.This no-fluff conversation delivers an unfiltered look at how laws are really made (and changed), why acts of violence reporting matters, the million-dollar price tag of a liquor store license, and how technology is changing underage enforcement. Whether you own a hospitality business or want to understand the high-stakes world of liquor liability, this episode gives you the playbook for surviving and thriving in Arizona's complex landscape—all straight from the front lines.Chapter Guide (Timestamps):(0:00 - 1:06) Introduction, Craig's consulting roots, and time at AZ Department of Liquor(1:07 - 4:18) How Arizona liquor laws change: Title 4, omnibus bills, and industry challenges(4:19 - 6:50) THC, Delta-8, hemp drinks: What's legal, what's not, and the crackdown aftermath(6:51 - 9:47) Intoxication, liability, and the impossible standard for bars(9:48 - 12:41) Counting drinks, dram shop lawsuits, and broken personal responsibility(12:42 - 15:44) Alcohol sales trends post-COVID and creative new revenue streams(15:45 - 18:33) Employee liability: Criminal, civil, and admin risks behind the bar(18:34 - 22:30) Documentation, Title 4 training, and the real cost of compliance(22:31 - 25:06) License types, sky-high costs, and the true price of opening a liquor store(25:07 - 29:51) Compliance pitfalls: Food ratios, incident reporting, promotions, after-hours(29:52 - 34:30) Fake IDs, scanners, and the real battle against underage drinking(34:31 - 37:20) What counts as food, menu rules, and special late-night considerations(37:21 - 41:13) Building relationships with law enforcement and city-specific nuances(41:14 - 45:38) Consulting, support, and why sound policies keep everyone safer(45:39 - End) Rapid fire: Craig's industry favorites, life lessons, and final thoughts

En el episodio #316 del podcast nos sumergimos en un análisis apasionado de los mercados inmobiliarios en América Latina, poniendo en jaque la idea de que la gentrificación es simplemente una farsa. Además, se denuncia la grave falta de regulaciones en la región, que deja a miles de familias sin protección ante la especulación y el aumento descontrolado de los precios de la vivienda. ¡No te lo pierdas, porque la discusión sobre quién se queda y quién se va de nuestras ciudades está más viva que nunca!

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

En este episodio exploramos al primer grupo musical hecho con IA y cómo la inteligencia artificial está revolucionando la creatividad. También descubrimos el impacto del call center de cobranza impulsado por IA, transformando la forma en que las empresas gestionan sus clientes. Y para cerrar, analizamos la formalidad de las criptomonedas y su consolidación en el mundo financiero. ¡Un episodio lleno de innovación y tendencias que no te puedes perder!

Step into Episode 171 of ‘On the Delo' as David DeLorenzo welcomes Bobby, CEO and co-founder of Rainbow Insurance, for a refreshingly honest exploration of what it takes to reinvent an industry from the inside out. Bobby shares his journey from launching startups in Boston to building niche-driven, tech-enabled insurance solutions in San Francisco, with candid insights about entrepreneurship, leadership, and why people are always the real differentiator.Get the inside story on how Rainbow found its name, why Main Street businesses matter, and what “admitted” vs “non-admitted” products really mean for hospitality owners. From memorable startup moments to practical risk management tips, this conversation is packed with real stories and hard-won lessons. If you're a business owner, agency leader, or hospitality operator who wants to thrive in unpredictable times, you'll find actionable takeaways and a reminder that insurance is always about people first.Chapter Guide (Timestamps):(0:00 – 1:00) Family Beginnings & Episode WelcomeBobby and Delo swap stories about kids and business, introducing Episode 171 and today's guest, Bobby, Rainbow Insurance CEO.(1:01 – 2:30) Founding Rainbow: From Naming to Why It StuckDiscover how a spur-of-the-moment idea became a vibrant brand—and why a memorable, positive name can open unexpected doors.(2:31 – 4:30) Entrepreneurial Roots and the Accidental Startup PathBobby shares his first exposure to entrepreneurship, the twists and turns of early ventures, and how he “fell into” building companies after the 2008 financial crisis.(4:31 – 7:00) Moving to Insurance: Calling, Community, and Industry LessonsWhy insurance, why hospitality, and why niche? Learn how Bobby found his calling in insurance by valuing people and community over hype and scale.(7:01 – 9:59) Main Street & Hospitality: The Power of Focused ImpactHear why hospitality was chosen over trendier sectors and how food, family, and local economies inspired a program built for restaurants and community resilience.(10:00 – 12:56) Building the MGA: Team, Technology, and Invested GrowthGo behind the scenes on starting a tech-forward MGA, assembling the right team, and raising the bar for underwriting and customer service excellence.(12:57 – 16:27) Insurance 101: Admitted, Non-Admitted, and Market DynamicsExpert explanations and market realities—what every operator and agent should know about product types, risk zones, rates, and regulatory nuance.(16:28 – 19:30) Claims, Catastrophes, and Real-World RiskTrue stories from the front lines: what's driving most claims for restaurants, why weather matters more than ever, and how responsiveness changes everything in recovery.(19:31 – 24:23) Lessons for Owners: Risk Prevention and Hiring for ExcellenceBobby's biggest advice for hospitality owners: be present, hire quality people, and run a great business—because leadership affects everything, including your bottom line.(24:24 – 29:47) Beauty, Wellness, and the New Insurance NicheExplore Rainbow's expansion into health and wellness insurance, and how Bobby manages high energy and personal wellness while growing a company and raising two kids.(29:48 – 30:56) Daily Choices, Healthy Habits, and Airport TemptationsPractical tips for staying on track with wellness—whether at the office, on the road, or navigating the temptation of airport fast food.Please Subscribe and Like.LINKS:

Step into Episode 170 of On the Delo as David DeLorenzo sits down with his coach and friend Eugene Trufkin for a rare in-depth conversation about mindset, discipline, and health that goes far beyond macros and workouts. Eugene opens up about his early life in the USSR, being raised on a biodynamic farm, and how that foundation shaped his philosophy on training, eating, and living well.From immigrant hustle to coaching elite clients, Eugene shares hard-earned insights on why transformation is more about psychology than strategy. The two talk openly about body image, ego traps, burnout, and what it really means to live a sustainable lifestyle. If you're a business owner or hospitality industry professional looking to feel strong, think clearly, and stay consistent, this episode is full of real talk and proven perspective.Chapter Guide (Timestamps):(0:00 - 3:00) Introduction: Podcast 170 and Guest Eugene Trufkin (3:01 - 7:50) Eugene's Backstory: Moldova, USSR, and the American Dream (7:51 - 12:30) From Predator to Paintball: Childhood Influences (12:31 - 19:00) Coaching Philosophy and the Origins of Trufkin Athletics (19:01 - 25:30) Why Most Health Plans Fail: Core Values and Environment (25:31 - 31:15) Time-Saving Meal Systems and Lifestyle Design (31:16 - 37:00) Delo's Ego, Body Fat, and Realizations from the Journey (37:01 - 43:30) Eating Out, Building Muscle, and Letting Go of Extremes (43:31 - 47:00) Athletic Burnout, Kid Development, and Real Longevity (47:01 - 54:55) Home Gym Must-Haves and Injury-Free Workouts

Description: Step into Episode 169 of On the Delo as David DeLorenzo sits down with Rick Doyle — a self-taught financial educator, content creator, and community builder who's helping thousands redefine what wealth really means.From losing everything as a former business owner to building a thriving online platform of over 160,000 followers, Rick shares the real story behind his financial wake-up call and how mindset, consistency, and small wins helped him rebuild.In this episode, you'll hear:How Rick went from detailing cars to becoming a sought-after voice in personal financeWhy budgeting, discipline, and delayed gratification beat flashy investmentsHow he left a traditional job in banking to focus full-time on empowering othersInsightful reflections on wealth, AI trends, and the global financial landscapeWhether you're just starting your money journey or looking for a fresh perspective on building real wealth, this conversation is full of practical takeaways, personal growth, and a reminder that you don't have to be perfect — just persistent.CHAPTER GUIDE: (0:00 - 3:00) Introduction: Podcast 169 and Guest Rick Doyle (3:01 - 7:30) Early Career: Mechanic Work, Entrepreneurship, and Finding Purpose (7:31 - 12:30) Losing it All and the Financial Wake-Up Call (12:31 - 17:00) Building a Community Through Education and Content (17:01 - 21:30) Investing Mindsets and Wealth as More Than Money (21:31 - 26:30) Breaking Down Wealth, AI Trends, and Global Perspective (26:31 - 31:40) Discipline, Delayed Gratification, and Smart Money Choices (31:41 - 35:50) Daily Habits, Burnout, and the Power of Starting Small (35:51 - 38:19) Rapid Fire: Values, Investments, and Where to Find Rick