Podcasts about Dijon

Lumières sur les nouvelles expositions visibles au Consortium Muséum à Dijon, en Côte-d'Or. Ce centre d'art contemporain, expose depuis le 16 mai, et jusqu'au 2 novembre, quatre nouveaux et nouvelles artistes. Ils est elle viennent d'Asie, d'Amérique, d'Europe, et ont des styles différents. C'est un régal pour les yeux et l'esprit. Ce n'est pas Julia Lardy, chargée de communication du Consortium Muséum, qui nous dira le contraire.

Condiment Claire, aka Claire Dinhut, is the social media star and Substack author known for her deep love of sauces, dips, and spreads. She joins guest host and Cherry Bombe alum Lauren Goldstein to talk about her unique career, how her upbringing shaped her views on food, and how she started on TikTok out of spite, only to find a devoted audience for her content on the platform. They also talk about Claire's debut book, “The Condiment Book: Unlocking Maximum Flavor with Minimum Effort,” and the condiments that bring Claire the most joy, from clear soy sauce to Welsh sea salt to good old-fashioned jam. Thank you to Violet Flame Chocolate for supporting Radio Cherry Bombe.Click here for tickets for an evening with Kerry Diamond and Diana Yen of “Firepit Feast” on June 5th!Subscribe to Cherry Bombe's print magazine. More on Claire: Instagram, “The Condiment Book,” SubstackMore on Lauren: Instagram, website, SubstackPast episodes and transcripts

Max is on-task to review the second album from guitar maestro Mk.Gee, and tries to determine if it's artistic genius, or just weird guitar.Follow along with the songs we discuss in this week's Spotify Playlist.Discover more new music and hear your favourite artists with 78 Amped on Instagram and TikTok.

Lagway's Shoulder, Dijon's Return, Anonymous Coach on Napier and Gators, Legend and Gator Dad join

Polytechnicien, sur le banc d'HEC entrepreneurs, passé par BCG, Renaud Pestre ne suit pas une trajectoire toute tracée.Il hésite entre la physique quantique et le monde des startups avant de rejoindre PJX10, l'antichambre d'entrepreneurs lancée par Pierre Kosciusko-Morizet, où il affine son instinct business et rencontre son futur associé. Puis, il cofonde Pretto.Tout part d'un constat simple : obtenir un crédit immobilier reste une démarche opaque, longue, et souvent décourageante.En 2017, Renaud Pestre et Pierre Chapon décident de s'attaquer au problème. Leur idée ? Tester la faisabilité d'un accompagnement 100 % en ligne, sans agence, mais avec un vrai courtier en coulisses. Ils lancent une première expérimentation sous le nom Mr. Crédit, avec une landing page, quelques campagnes d'acquisition et un partenaire prêt à traiter les dossiers manuellement. Le prototype est sommaire, mais l'intérêt est immédiat.Confortés par ces premiers signaux, ils lèvent 800 000 € avec le soutien de Pierre Kosciusko-Morizet, recrutent une première équipe tech et développent les fondations de Pretto : un simulateur intelligent, capable d'estimer précisément un budget empruntable, en quelques clics.Aujourd'hui, Pretto c'est :

We sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola's innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.HORSES IN THE MORNING Episode 3697 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Lola Michelin of Cosmic Cowgirl CampRecipe:Ingredients: 1 large mango diced10 strawberries diced½ red bell pepper diced2 ears of corn kernels removed¼ cup shallot minced (about 2 medium)½ jalapeno minced (or to taste)1 14 ounce can white navy beans drained and rinsed½ cup cilantro minced¼ cup mint minced¼ cup basil mincedtortilla chipsDressing:¼ cup apple cider vinegar2 tablespoons lime juice add the zest for an extra lime-y kick1½ tablespoons hot honey or regular honey for a mild version1 teaspoon Dijon mustard½ teaspoon onion powder or garlic powder½ teaspoon salt plus more to taste½ teaspoon cumin or chili powder for more heat¼ cup extra virgin olive oil or expeller-pressed canola oilInstructionsCombine the fruits, veggies, beans and herbs in a bowl.1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basilWhisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it's incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There's already plenty of sweetness from the mango and strawberry, so don't overdo it!¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oilAdd about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there's enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.If you can give it at least an hour to marinate, it'll be even better! Serve with tortilla chips. It's best the first day, but will be good for 2-3 days.

In this inspiring episode of Galloping Getaways, we sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola's innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.HORSES IN THE MORNING Episode 3697 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Lola Michelin of Cosmic Cowgirl CampRecipe:Ingredients: 1 large mango diced10 strawberries diced½ red bell pepper diced2 ears of corn kernels removed¼ cup shallot minced (about 2 medium)½ jalapeno minced (or to taste)1 14 ounce can white navy beans drained and rinsed½ cup cilantro minced¼ cup mint minced¼ cup basil mincedtortilla chipsDressing:¼ cup apple cider vinegar2 tablespoons lime juice add the zest for an extra lime-y kick1½ tablespoons hot honey or regular honey for a mild version1 teaspoon Dijon mustard½ teaspoon onion powder or garlic powder½ teaspoon salt plus more to taste½ teaspoon cumin or chili powder for more heat¼ cup extra virgin olive oil or expeller-pressed canola oilInstructionsCombine the fruits, veggies, beans and herbs in a bowl.1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basilWhisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it's incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There's already plenty of sweetness from the mango and strawberry, so don't overdo it!¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oilAdd about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there's enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.If you can give it at least an hour to marinate, it'll be even better! Serve with tortilla chips. It's best the first day, but will be good for 2-3 days.

We sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola's innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.HORSES IN THE MORNING Episode 3697 – Show Notes & Links:Host: Meghan Brady of the Equestrian Travel AssociationPresenting Sponsor: Equestrian Travel Association | Facebook | InstagramGuest: Lola Michelin of Cosmic Cowgirl CampRecipe:Ingredients: 1 large mango diced10 strawberries diced½ red bell pepper diced2 ears of corn kernels removed¼ cup shallot minced (about 2 medium)½ jalapeno minced (or to taste)1 14 ounce can white navy beans drained and rinsed½ cup cilantro minced¼ cup mint minced¼ cup basil mincedtortilla chipsDressing:¼ cup apple cider vinegar2 tablespoons lime juice add the zest for an extra lime-y kick1½ tablespoons hot honey or regular honey for a mild version1 teaspoon Dijon mustard½ teaspoon onion powder or garlic powder½ teaspoon salt plus more to taste½ teaspoon cumin or chili powder for more heat¼ cup extra virgin olive oil or expeller-pressed canola oilInstructionsCombine the fruits, veggies, beans and herbs in a bowl.1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basilWhisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it's incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There's already plenty of sweetness from the mango and strawberry, so don't overdo it!¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oilAdd about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there's enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.If you can give it at least an hour to marinate, it'll be even better! Serve with tortilla chips. It's best the first day, but will be good for 2-3 days.

Kaylia Nemour is leaving Avoine-Beaumont, Chinese Championships, the Koper World Cup, and a Mini-Commision on Civil Rights and the NCAA Not a member? Support independent journalists by joining here. HEADLINES Kaylia Nemour announced that she has left her club, Avoine-Beaumont, and is currently training in Dijon under Nadia Massé The Brazilian gym gods have answered our prayers because Daiane dos Santos is getting her own movie, The Girl Who Could Fly Becky Downie took to Instagram to raise share her struggle with fibroids Sugihara Aiko wore a half-turtleneck, half denim jean shorts singlet and obviously we  need to talk about it for three hours Follow-up on the Crandall-Howell's move to Clemson: Greg Marsen's response to Jessica's comments Chinese Championships Chinese Championships are underway. If you don't have a 6.8 D-score on beam, you should just go home Ou Yushan had a hilarious post-meet interview moment that most gymnasts can relate to about the social media gremlins Zhou Yaqin deigned to bless us with her beam excellence, scoring a 15.0 with a 6.8 D! Huang Ziyi's chest roll mount to shoulder roll charm offensive and a casual 6.8 D What skills, combos, and code hacks did we learn from this meet? Koper World Cup Why this was the "involvement of all the body parts" Championships Individual event titles Teja Belak took the vault title with a 13.516 Lucija Hribar won bars with a 12.400 Georgia-Mae Fenton won beam with a 13.166 Julia Coutinho won floor with a 13.100 Gymternet News Who is transferring and changing commitments? Double the Price in Arkansas: As reported three weeks ago, Morgan Price announced her departure from Fisk to Arkansas Morgan Reihl and Sydney Snyder change their commitments from Cal to Clemson Alexis Czarrunchick is transferring from Georgia to Maryland Molly Brinkman changed her commitment from Clemson to LSU Mizzou's Kaia Tanskanen will represent Finland at the 2025 European Gymnastics Championships Jordan Bowers was named the Honda Sport Award Winner for gymnastics Hire all the gymnasts: Suni Lee, Livvy Dunne, and Jordan Chiles are Sports Illustrated swimsuit models Start your engines: Paul Juda is the Grand Marshall for the Detroit Grand Prix Beth Tweddle, Andreas Wecker, Catalina Ponor, and Paul Ziert were inducted into the International Gymnastics Hall of Fame Pauline Schaefer-Betz announced on Instagram that she's working toward LA 2028 What's on the Socials? Frederick Richard is training in Beijing with the Chinese National Team and also creating hilarious high five-content while he's at it SAY IT LOUDER FOR THE PEOPLE IN THE BACK: Shawn Johnson addressed the sexualization of leotards on a podcast Suni said hell no to snowboarding in this interview with Chloe Kim at the Gold Gala Mini Commission: Civil Rights Attacks and the NCAA From World Champion level Club Gym Nerd member “Gymnastics Fan” "We're experiencing the spread of laws in the US that promote sexism, homophobia, transphobia, etc., in addition to a lack of accountability for those who promote racism, violence, etc. What is the likelihood that the championship might move if an NCAA team refused to travel somewhere? Could the athletes unionize as a team, or does it have to be an entire school's athletes? I know not all athletes have the same core beliefs, so that would create more challenges, but could the progressive athletes create change?" Examples of successful campaigns In 2016 the NCAA moved 7 championships out of North Carolina Colin Kaepernick's kneel during the national anthem helped propel the Black Lives Matter movement into the sports world The Sporting Boycott of South Africa during its apartheid policy The Iranian Women's Stadium Entry Protests of 2019 What is the likelihood of any of this happening in gymnastics? Can athletes unionize? Could a team boycott championships? Mid-meet walk out? IRONIC STICK CROWNS? Feedback Follow-up on routines that should be retired like a Jersey Is having "bow legs" an advantage in gymnastics? How can international fans follow along with NCAA gymnastics? UP NEXT Behind The Scenes: at noon Pacific on Friday 3:00pm Eastern/7:00pm GMT CHECK OUT FACT CHECKER'S NEW BOOK WITH AIMEE BOORMAN The Balance: My Years Coaching Simone Biles by Aimee Boorman with Fact Checker is topping the sport charts - SUCK IT SPORTS BALLS! Get your copy now. And if you loved reading (or listening) to the book, please leave a review. PARIS FX FINAL DEETS with ROMANIAN HEAD COACHES  Jessica and Spencer were joined by former professional musical theater boys turned super choreo-coaching duo, Daymon Jones and Patrick Kiens to discuss Celine van Gerner's iconic Cats makeup, the Paris Olympic FX final from their perspective as Romanian team head coaches, choreographing in over 15 countries combined and being the new coaches at WCC.  Replay tickets available for a limited time. BONUS CONTENT  Join Club Gym Nerd (or give it as a gift!) for access to weekly Behind the Scenes episodes. Club Gym Nerd members can watch the podcast being recorded and get access to all of our exclusive extended interviews, Behind The Scenes and College & Cocktails. MERCH GymCastic Store: clothing and gifts to let your gym nerd flag fly and even “tapestries” (banners, the perfect to display in an arena) to support your favorite gymnast! Baseball hats available now in the GymCastic store NEWSLETTERS Sign up for all three GymCastic newsletters  RECENT  Behind The Scenes: Calzones Confessions Demand More Behind The Scenes: Pottery Wheel Massacre RESOURCES Spencer's essential website The Balance Beam Situation  Gymnastics History and Code of Points Archive from Uncle Tim RESISTANCE  Submitted by our listeners. ACTION Indivisible Practical ideas about what you can actually do in this moment, check it out: indivisi.org/muskorus 5Calls App will call your Congresspeople by issue with a script to guide you Make 2 to your Congressional rep (local and DC office). 2 each to your US Senators (local and state offices) State your name and zip code or district Be concise with your question or demand (i.e. What specific steps is Senator X taking to stop XYZ) Wait for answer Ask for action items -  tell them what you want them to do (i.e. draft articles of impeachment immediately, I want to see you holding a press conference in front of...etc.) ResistBot Turns your texts into faxes, postal mail, or emails to your representatives in minutes ACLU Mobile Justice App Allows you to record encounters with public officials while streaming to your closest contacts and your local ACLU; REPORT any abuse by authorities to the ACLU and its networks. LAWSUITS Donate to organizations suing the administration for illegal actions ACLU, Southern Poverty Law Center, Northwest Immigration Law Project STAY INFORMED Suggested podcasts:  Amicus, Daily Beans, Pod Save America, Strict Scrutiny Immigrant Rights Know Your Rights Red Cards, We Have Rights Video, Your Rights on trains and buses video  

Thinking about exploring France beyond the usual tourist spots? In this episode of the Join Us in France Travel Podcast, Traveling Through France: Must-See Destinations from Paris to Annecy, host Annie Sargent talks with Linda and Scott Rogers about their recent trip across some of France's most beautiful regions. Get the podcast ad-free They share their experience visiting Paris, Dijon, Beaune, Annecy, and Lyon. Each stop brought something special—like biking through Burgundy vineyards, relaxing by Lake Annecy, and sampling the rich flavors of Lyon's culinary scene. Annie, Linda, and Scott dive into the logistics too. They discuss train travel, how to manage your time wisely, and what it's like to explore smaller cities at a relaxed pace. From favorite walks in Paris to peaceful corners in Burgundy, this episode is full of ideas for curious travelers. Want to know how to avoid crowds in Paris? Or how to plan a scenic biking day in Annecy? Looking for tips on enjoying French food without always eating in fancy restaurants? They cover it all. This episode is for anyone planning a multi-city trip in France, or simply dreaming about it. You'll get practical advice, insider tips, and inspiration to slow down and enjoy each region's unique charm. Join Us in France is the podcast for people who love France and want to explore it in depth. Hosted by Annie Sargent, it features real travelers, real stories, and lots of helpful travel insight. Like what you hear? Subscribe on Apple Podcasts, Spotify, or your favorite podcast app. New episodes drop weekly. Come for the tips—stay for the stories. Table of Contents for this Episode [00:00:32] Today on the podcast — [00:00:55] Podcast supporters — [00:01:25] The Magazine segment — [00:01:53] Welcome to France: Linda and Scott's Journey Begins — [00:04:25] Linda's Dream Trip Across France — [00:06:03] Over-planning vs an Adventure — [00:07:28] Exploring Dijon: Wine Tours and Olympic Thrills — [00:11:24] Olympic Basketball — [00:15:40] Annecy Adventures: Biking, Lakes, and Local Charm — [00:19:51] Biking Around the Annecy Lake — [00:22:17] Is Everything Closed in August in France? — [00:24:58] Exploring Annecy: Scenic Spots and Family Activities — [00:25:50] Travel Tips: How Long to Stay in Annecy and Dijon — [00:27:28] Discovering Lyon: A Stunning Walking City — [00:29:37] Dining in Lyon: Michelin Recommendations and Hidden Gems — [00:33:44] Paris Adventures: Iconic Landmarks and Hidden Treasures — [00:35:57] Top activities in Paris — [00:37:40] Luxembourg Gardens — [00:40:11] Enjoying Annie's VoiceMap Tour of Le Marais — [00:41:04] Cultural Insights: Embracing the French Way of Life — [00:42:35] Book Your Accommodations First — [00:45:41] Final Thoughts and Farewell — [00:46:32] Thank You Patrons — [00:47:49] Discount for Podcast Listeners — [00:48:52] Planning a trip to France? — [00:49:10] Movie Locations in Paris — [00:53:55] Next Week on the Podcast — [00:54:28] Copyright — More Episodes About the French Alps and Lyon

Tonnato 125g tinned or jarred tuna, drained weight 1 garlic clove, peeled Juice of half a lemon 1 egg yolk 1 small handful parsley leaves 1 teaspoon Dijon mustard 150ml good quality local rapeseed oil or olive oil Salt and pepper, to season Put all the ingredients, except the oil and seasoning, into a food processor or a bowl suitable for an immersion blender, and pulse until smooth. While pulsing, add the oil, bit by bit, then blend until smooth. The consistency should be loose, but not runny – somewhere between single and double cream. Taste and add more lemon juice, salt and pepper, as needed.Grilled asparagus 12 spears asparagus Oil for brushing and drizzling Seasalt Shaved parmesan Fresh oregano or basil leaves Peel the bottom of the asparagus with a vegetable peeler and break off the rough part at the end. Bring a pan of boiling water to the boil and add the asparagus. Cook for a minute and drain well. Brush with oil, season with seasalt and cook on a hot grill pan or barbecue for a minute each side to mark.Spoon the tonnato, shave over some parmesan, add a few oregano or basil leaves and drizzle over a little more olive oil. Serve the asparagus on the side.

NASCAR | Abrimos con la dominante victoria de Kyle Larson en Kansas, su tercera del año, que lo coloca como nuevo líder del campeonato. También repasamos el triunfo de Carson Hocevar en la Truck Series. IndyCar | Álex Palou sigue en modo imparable y se lleva su cuarta victoria en cinco carreras en el Road Course de Indianápolis. WEC | En el Mundial de Resistencia, Ferrari repite victoria, aunque esta vez tuvo que sudar ante un gran Alpine. Miguel Molina terminó segundo con el Ferrari #50. IMSA | En la resistencia americana, cuarta victoria del año para Porsche y tercer doblete consecutivo. En GTD, Albert Costa fue segundo y Antonio García tercero: doble podio español. ️ MotoGP | En Le Mans, Johan Zarco logró su primera victoria en la categoría reina. Marc Márquez fue segundotras las caídas de Bagnaia y Álex Márquez. Supercars | Fin de semana redondo para Broc Feeney en Tasmania, con dos victorias y un segundo puesto que lo convierten en nuevo líder del campeonato. F4 Francesa | Cerramos con el dominio de Alejandro Múñiz en Dijon, que reafirma su liderato en el campeonato. En directo todos los miércoles a las 22:00 en nuestro canal de Twitch y YouTube. Síguenos en redes: Twitch: https://www.twitch.tv/bumpandfun YouTube: https://www.youtube.com/@BumpAndFun Todos los podcast: https://www.podcastmotor.es Twitter: @AutoFmRadio Instagram: https://www.instagram.com/autofmradio/ YouTube: https://www.youtube.com/@AutoFM Contacto: info@autofm.es

Jean-François Jouy, porte-parole de l'alliance VITA à Dijon, explique les raisons de leur mobilisation. Lors de cette interview, vous en apprendrez plus sur les craintes actuelles, les actions futures et les demandes concrètes faites au gouvernement, par Alliance VITA.

« L'effet bœuf Dijon », c'est une scène ouverte à tous une fois par semaine dans un bar avec la possibilité de chanter avec d'autres musiciens. Le rendez-vous a été lancé en mai 2009 par le duo Rémy Chatelus et Yuri Quintero. « L'effet bœuf Dijon » se déroule aujourd'hui tous les mercredi soir au bar le Bamagotchi, à l'intérieur de la cité de la gastronomie. Ce mercredi 14 mai, la soirée est un peu spéciale puisque l'équipe de l'effet bœuf Dijon fête les 16 ans de la création de l'animation.Nous avons reçu Rémy Chatelus, co-fondateur de l'effet bœuf, voilà ci-dessous notre interview :

Le film "Promesse" de Thomas Hug de Larauze est diffusé pour la première fois à Dijon ce lundi 12 mai à 20h15 au cinéma l'Eldorado. Cathy et Mathilde Desvignes, deux représentantes de l'association Louis Desvignes, vous présentent le programme de la séance. Thomas Hug de Larauze sera présent aux côtés de l'EFS et de l'association Louis Desvignes pour sensibiliser les spectateurs sur le cancer de la leucémie chez les jeunes adultes.

La route du cassis fait son grand retour en Côte d'Or. Découvrez toutes les activités qui vous attendent sur ce parcours décrit par Marie-Claire Bonnet-Vallet, présidente de Côte d'Or attractivité. Dégustations et paysages uniques vous attendent entre Dijon et Nuits-Saint-Georges.

Francouzské město Dijon si letos připomíná 105 let od otevření česko-francouzské sekce na tamním Carnotově gymnáziu. Mezi jeho známé absolventy patří třeba herec Jiří Voskovec nebo režisér Zdeněk Troška. V Dijonu najdete taky kampus prestižní Univerzity Sciences Po, kde studují i čeští studenti. A češtinu uslyšíte také na Burgundské univerzitě v Dijonu.Všechny díly podcastu Zápisník zahraničních zpravodajů můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Spectacle-récit créé au moment des commémorations de la Première Guerre mondiale, Soldat Inconnu quinze-dix-huit met en scène le sort des soldats italiens qui, dans ce conflit d'une si grande ampleur, vont pour la première fois côtoyer leurs compatriotes dans une même zone de combat et apprendre à se connaître, alors que chacun parle un dialecte bien différent.Inspiré de lettres et de journaux de tranchées, il constitue le second volet d'un diptyque consacré par Mario Perrotta à la Grande Guerre. Perrotta choisit de mélanger plusieurs parlers d'Italie pour créer une langue qui soit la plus vivante mais aussi la plus étrange possible, et qui donne à voir la guerre dans toute son incompréhension, ses paradoxes et son horreur. La matérialité boueuse et crasseuse des tranchées se mêle au fracas des obus, à l'odeur du sang et des corps, dans une expérience multisensorielle où les sonorités langagières sont les vraies protagonistes, pour tisser un discours démystificateur qui remet en cause les propos officiels et le patriotisme des élites.Florence Courriol est née à Lyon en 1986. Docteure en études italiennes et traductologie à l'Université de Bourgogne (Dijon), elle  travaille sur la langue vernaculaire dans la fiction italienne contemporaine et sa traduction en français. Elle s'occupe de traductologie et de multilinguisme littéraire et a publié divers articles sur le sujet. Parallèlement elle mène une carrière académique en enseignant la langue et la littérature italiennes dans diverses universités françaises (Dijon, Rennes, Avignon, Grenoble). Elle enseigne actuellement le français à la Sapienza, avec une mission de coopération universitaire à l'Institut français.Mario Perrotta est né en 1970. Originaire de Lecce, il est comédien, dramaturge et metteur en scène. Ses pièces ont été distinguées par de nombreux prix. Elles se fondent sur la figure des laissés-pour-compte : les spectacles-récits qu'il élabore, met en scène et interprète lui-même abordent les thèmes de l'émigration, de la marginalité et, avec Milite Ignoto quindicidiciotto, celui de la guerre. , Soldat Inconnu quinze-dix-huit Soldat huit est sa première pièce publiée en version bilingue italien-français.

Le nouveau numéro de Dijon Beaune Mag daté d'avril – mai 2025 est disponible. Dans ce numéro, il est beaucoup question d'art, la rédaction du magazine ayant notamment mis en lumière une initiative qui mélange du street-art avec l'art ancien au sein des hospices de Beaune. Le magazine évoque aussi l'exposition « art in situ » qui a lieu sur la route des grands crus. Dans ce nouveau numéro, on retrouve aussi une interview de la maire de Dijon, Nathalie Koenders, qui se raconte à travers plusieurs lieux clés dijonnais qui l'ont accompagné depuis son enfance.Ecoutez ci-dessous notre échange avec Alexis Cappellaro, rédacteur en chef de Dijon Beaune Mag :

Lumière sur la quatrième édition de l'extra festival, à Dijon, en Côte-d'Or. Cet événement organisé par la Vapeur, du 8 au 11 mai, est devenu un véritable temps fort de la saison ! Et pour cause : le programme est riche : Des concerts du matin au soir, dans des parcs, des jardins et à La Vapeur. Des balades, un brunch, un pique-nique, des rencontres et des moments de partage pour découvrir la musique autrement, dans des formats et des lieux variés. Et en plus, cette année, la biodiversité sera aussi au cœur de l'événement. On veut en savoir plus, ça tombe bien puisque notre invité du jour n'est autre que Yann Rivoal, directeur de La Vapeur.

Aujourd'hui dans "Punchline", Thierry Cabannes et ses invités débattent du CRA à Dijon.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dank Dealz UKG Sessionz with ServOne and Dijon on Sub FM 22nd April 2025 - https://www.sub.fm

NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle's career to Samantha's cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day! Follow Kyle Busch: https://www.instagram.com/rowdybusch Follow Samantha Busch: https://www.instagram.com/samanthabusch This episode is brought to you by NASCAR. It's all happening this Sunday, April 27th at 3 PM Eastern on FOX. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw Sweet Tea Chicken: Sauce: * ¾ cup mayonnaise * ¼ cup buttermilk * ¼ cup distilled white vinegar * 1 TBSP fresh cracked pepper * 1 ½ tsp dark brown sugar * 1 ½ tsp kosher salt * ½ tsp Dijon mustard * ½ tsp garlic powder * ½ tsp Worcestershire sauce * 1/8 tsp cayenne pepper 1. Whisk all ingredients until smooth. Pimento Cheese: * 3 cups shredded extra-sharp cheddar cheese * 8 ounces cream cheese * ½ cup mayonnaise * 1 jar diced pimentos, drained * 1 jalapeno pepper, minced * ¼ tsp garlic powder * ¼ tsp cayenne pepper * ¼ tsp onion powder * Salt and pepper to taste 1. Mix all ingredients together until combined. Chicken: * 2 TBSP kosher salt * 1 tsp baking soda * 4 Cups Extra Sweet Tea * Skinless boneless chicken breasts * 1 ½ cups flour * ½ cup cornstarch * 2 tsp garlic powder * 1 tsp fresh cracked pepper * ¾ tsp cayenne pepper * Buttermilk * Brioche Buns * Heirloom tomatoes * Pickles 1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out. 2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two. 3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through. 4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese. Ramen Noodle Coleslaw: * 1 - 14 oz bag of coleslaw * 2 green onions, sliced * 1 – 3 oz package of chicken-flavored ramen * 4 TBS sugar * 2 TBS vegetable oil * 2 TBS sesame oil * 2 TBS seasoned rice vinegar * Slivered toasted almonds * Salt 1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles 2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste 3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top Learn more about your ad choices. Visit megaphone.fm/adchoices

NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle's career to Samantha's cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day! Follow Kyle Busch: https://www.instagram.com/rowdybusch Follow Samantha Busch: https://www.instagram.com/samanthabusch This episode is brought to you by NASCAR. It's all happening this Sunday, April 27th at 3 PM Eastern on FOX. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw Sweet Tea Chicken: Sauce: * ¾ cup mayonnaise * ¼ cup buttermilk * ¼ cup distilled white vinegar * 1 TBSP fresh cracked pepper * 1 ½ tsp dark brown sugar * 1 ½ tsp kosher salt * ½ tsp Dijon mustard * ½ tsp garlic powder * ½ tsp Worcestershire sauce * 1/8 tsp cayenne pepper 1. Whisk all ingredients until smooth. Pimento Cheese: * 3 cups shredded extra-sharp cheddar cheese * 8 ounces cream cheese * ½ cup mayonnaise * 1 jar diced pimentos, drained * 1 jalapeno pepper, minced * ¼ tsp garlic powder * ¼ tsp cayenne pepper * ¼ tsp onion powder * Salt and pepper to taste 1. Mix all ingredients together until combined. Chicken: * 2 TBSP kosher salt * 1 tsp baking soda * 4 Cups Extra Sweet Tea * Skinless boneless chicken breasts * 1 ½ cups flour * ½ cup cornstarch * 2 tsp garlic powder * 1 tsp fresh cracked pepper * ¾ tsp cayenne pepper * Buttermilk * Brioche Buns * Heirloom tomatoes * Pickles 1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out. 2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two. 3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through. 4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese. Ramen Noodle Coleslaw: * 1 - 14 oz bag of coleslaw * 2 green onions, sliced * 1 – 3 oz package of chicken-flavored ramen * 4 TBS sugar * 2 TBS vegetable oil * 2 TBS sesame oil * 2 TBS seasoned rice vinegar * Slivered toasted almonds * Salt 1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles 2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste 3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Démar and Adriel discuss Bon Iver's fifth studio album SABLE, fABLE how it nears greatness before ultimately shying away and how it feels longer than its 41 minute runtime implies.Démar's rating: 4 / 10Adriel's rating: 4 / 10The Love List: THINGS BEHIND THINGS BEHIND THINGS, S P E Y S I D E, I'll Be ThereTimecodes:1:29 - Thought it was one dude2:36 - Sampha comparison  04:43 - Adriel's Doppelganger6:16 - Best Feature8:26 - First disc songs were released on a separate EP11:13 - Loneliness when it comes to folk15:30 - If you're going to do a long intro21:48 - Frank Ocean vibes23:14 - A 2025 song24:33 - Mustafa comparison26:53 - ‘From' traditional format – boat rock30:29 - Undanceable31:11 - Missing the black part of the music41:05 - As a full project, it's a different kind of listen42:05 - The production is hiding the lyrics in a bad way42:25 - What it means for their career49:15 - The cover51:40 - Score Follow us:TikTok: Album Mode: https://www.tiktok.com/@albummodepodAdriel: https://www.tiktok.com/@adrielsmileydotcom Démar: https://www.tiktok.com/@godkingdemiInstagram:Album Mode: https://www.instagram.com/albummodepod/Adriel: https://www.instagram.com/adrielsmileydotcom/Démar: https://www.instagram.com/demarjgrant/Twitter:Album Mode: https://twitter.com/AlbumModepodAdriel: https://twitter.com/AdrielSmiley_Démar: https://twitter.com/DemarJGrant ===================================Bon Iver - SABLE, fABLE / 2025 / indie rock, folk, rock

Wednesday, October 29, 2008Friday nights are—after Thursdays—my favorite day of the week. I always let out a big sigh of relief when Friday rolls around, especially after an uneventful week.After five days of school runs, endless soccer practices, and a tightly packed schedule of pickups and drop-offs, I relish the freedom of the weekend. On Saturdays and Sundays, it doesn't matter if lunch is at noon or 1:30—what a luxury.Friday evenings feel like the perfect moment to celebrate making it through another week. I love to gather a few friends for a cozy dinner at home. If I had my way, I'd have a standing reservation—right at my own table.Across Europe, there's a revival of old-fashioned, comforting recipes. In Spain, they call it la cocina pobre—"cuisine of the poor." But don't be misled by the name—these dishes are soul-warming, full of flavor, and would be just as fitting served on silver platters and linen-covered tables. I love blending high and low: simple ingredients, easy techniques, and elegant presentation. It's my favorite style of cooking.Here's my go-to Friday night supper: comforting, unfussy, and easy to prep the day before. I used to avoid marinating overnight—always preferring spur-of-the-moment meals—but life has taught me to embrace a little planning. Prepping while I'm already in the kitchen saves time and adds so much flavor. The payoff is real.The star of this meal is chicken marinated in beer, then cooked in a rich beer and tomato sauce. Don't worry—the alcohol cooks off, so it's kid-friendly and perfect for a weeknight meal, too.I pair it with “Poor Man's Potatoes,” a Spanish-style hash that soaks up all the juices. Add a simple green salad and a steamed veggie, and dinner is done.For dessert, I serve a classic Lemon Sponge Cake with a sweet wine sauce. Pedro Ximénez, made from a luscious grape of the same name, is transformed into a rich syrup when heated with sugar and water. The cake works in any pan—round, loaf, or square. It's delightfully forgiving.To serve, I use rustic brown cazuelas and wooden spoons to keep the feel cozy and casual. The visual continuity makes the whole spread feel cohesive and warm.On Thursday afternoon, I prep the chicken and marinade, pop it in the fridge, and bake the sponge cake—tucking it away in a high cupboard to keep it safe from sneaky snackers.Come Friday, all that's left is to bake the chicken (hands-off in the oven), cook the potatoes (about 45 minutes), and warm the dessert sauce. Easy.For casual dinners, I skip the first-course salad and serve greens with the main. One generous plate keeps the conversation going—no interruptions. One type of wine is all I need: a light red Côtes du Rhône that pairs beautifully with the hearty chicken.This week, I've set the table in the library using my favorite country-inspired colors. brown and white—a timeless combo that complements any setting. The centerpiece is simple: a wooden bowl filled with pomegranates. It doubles as our salad bowl, weathered and glowing with years of use. Keeping the menu simple means I get to do what I love most: sit with my friends, unwind, and toast the week with a well-earned glass of wine.Chicken in Beer(Pollo a la Cerveza)* 12-ounce bottle of beer (lager) * 1 tablespoon Dijon mustard* 1 teaspoon pimenton (paprika)* 2 cups diced yellow onions* 2 garlic cloves* 3 pounds chicken pieces with skin on (legs, thighs and breasts cut into even pieces) * 2 tablespoons olive oil* 1 green pepper, diced* 1 red pepper, diced* 1 yellow pepper, diced* 14-ounce can of chopped tomatoes * Salt and pepperIn a bowl large enough to fit the chicken, combine the beer, Dijon mustard, pimenton, 1 cup of onions, 1 clove of garlic and a large pinch of salt. Add the chicken pieces and toss to coat well. Cover and marinate overnight in the refrigerator.Heat the oven to 350 degrees. In a large casserole with a lid or earthenware pot that can later go in theoven, heat the olive oil over medium heat, add the other cup of onion and sauté until barely translucent. Add the peppers and garlic and cook until soft; about 10 minutes. Add the marinated chicken pieces and, skin down, brown slightly; about 5 minutes. Add the marinade and tomato and season with salt and pepper.Cover and bake in the oven for about 45 minutes until the chicken is cooked through and very tender. Serve hot.Makes 4 to 6 servings.Patatas a lo Pobre("Poor Man's Potatoes")* 4 large all-purpose potatoes* 1 cup olive oil* 1 red onion, roughly diced* 2 cloves garlic, diced* 12 scallions, diced white and half green parts* SaltPeel and cut the potatoes into half-inch slices. Soak them in cold salted water so they don't discolor. Drain and pat dry.In a large skillet fitted with a lid, add the olive oil and heat over medium-high heat. Add the potatoes and cook over high heat, rotating them so they get slightly golden; about 10 minutes. Reduce the heat to low and cover the skillet for about 10 minutes until the potatoes begin to soften. Add the onion, garlic and scallions and stir to combine. Cover again and continue cooking for another 10 minutes. When the onions are soft, remove the lid and over high heat, cook again until the potatoes are done and have crispy edges. Season with salt and serve hot.Makes 6 servings.Lemon Sponge Cake with Sweet Wine Sauce* Butter for greasing the pan* 1 cups all purpose flour* 6 eggs at room temperature* 2 teaspoons grated lemon zest* 12/3 cups powdered sugar, plus more for dustingPreheat the oven to 315 degrees. Lightly grease and dust a 91⁄2-inch spring-form pan with butter and flour.Using electric beaters, whip the eggs and sugar until light and creamy and double in size; about 12 minutes. Add the lemon zest and gently fold in the flour.Pour the batter into the prepared pan and bake for about 50 minutes. Check for doneness by inserting a wooden skewer in the center. When it comes out clean, turn the oven off and leave the cake in the oven with the door open for 5 minutes.Remove cake from the pan and dust with additional powdered sugar. Sweet Wine Sauce* 1 cup powdered sugar* 1⁄2 cup water* 1 cup sweet dessert sherry, such as Pedro XimenezIn a saucepan, melt the sugar with the water until the sugar is dissolved, simmer until mixture comes to a boil and thickens slightly; about 4 minutes.Add the sherry and simmer for about 4 minutes, until syrupy.Pour the warm sauce over the cake, letting it seep into cake and over the sides. Serve with whipped cream or vanilla ice cream.Makes 8 servings. Thank you for subscribing. Leave a comment or share this episode.

BAND OF HORSES - No One's Gonna Love YouGRYFFIN, BAND OF HORSES - The FuneralPULP - Spike IslandVEINTIUNO - MitologíaANAUT, ANNI B SWEET - El BarcoRUFUS T FIREFLY - Trueno azulREPION, SHEGO - El Día No Me DaANNI B SWEET - Buen ViajeBON IVER - Day One (feat. Dijon and Flock of Dimes)HAIM - Everybody's trying to figure me outGARBAGE - There's No Future In OptimismWEG LET - catch these fistsLANA DEL REY - Henry, come onYEULE - Evangelic GirlEscuchar audio

Welcome to Roll Pod, an Alabama sports podcast from Bama247. On today's episode, Cody, Mike, and Alex preview A-Day, the Crimson Tide's final spring practice for 2025. FOLLOW • Mike Rodak: https://twitter.com/mikerodak  • Alex Scarborough: https://twitter.com/ByScarborough  • Cody Goodwin: https://twitter.com/codygoodwin  LINKS • Bama247 Website: https://247sports.com/college/alabama/  • Subscribe to Bama247: https://247sports.com/college/alabama/join/?promo=QUICKLINKS  • Bama247 Youtube: https://www.youtube.com/channel/UC2YzVw4plQnY8V8mMNCfZ8g  • Bama247 Twitter: https://twitter.com/Bama_247  • Bama247 Instagram: https://www.instagram.com/bama_247/  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Ingredients: 12 large or extra-large hard-boiled eggs  (see hard-boiling instructions below)   1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon sweet pickle relish  (squeeze the liquid out as much a s possible) 1 teaspoon creamy horseradish sauce 1/4 cup finely chopped celery  1/4 cup finely chopped sweet onion  (squeeze the liquid out) 1/2 cup sliced pimento olives for topping 1/4 teaspoon black pepper 1/4 teaspoon salt optional ¼ teaspoon lemon zest  1/2 teaspoon paprika for dusting […]

I am about to return to Burgundy for my third visit there and I can't wait! The region is wonderful to immerse in with wonderful food, scenery and amazing wines!On my last time in Dijon I met the wonderful Emeline Pin whose business Vino Dilectio runs tasting workshops showcasing the various wines of her region. I attended a cheese and wine pairing workshop and I loved every minute of it.Emeline and I chatted about the various things tourists could do in Dijon and Burgundy/Bourgogne, such as visit local villages, explore ancient castles, taste mustards and cheese, wander through vineyards. Dijon and Burgundy has great weather for travelling being not too hot, but be very thoughtful about what time of year to visit not just for the weather but also consider the harvest timing (it varies each year through August-September depending on the ripening of the grapes). During the harvest some activities may be postponed due to the important work that needs to take place.This chat with Emeline provided more than just some expert opinion on wine, Emeline chatted about places to visit throughout France, tips for the best types of restaurants to go to as well as ideas for visiting Burgundy as only a local can give.**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

Petit Jurassien, Julien est dans un premier temps attiré par la pêche et la pétanque. Mais suivant son papa et ses copains au stade, il mord rapidement dans le rugby, du côté de Dole ! Retenu dans les sélections locales, il passe une saison à Dijon avant de revenir dans son club formateur et d'être remarqué par un recruteur d'Oyonnax alors en Fédérale 1. Apprenant patiemment, il monte alors en Pro D2 et s'impose petit à petit dans le Haut Bugey où il disputera 5 belles saisons.En 2007, devenu une référence à son poste, il prend la direction du Béarn, plus précisément de la Section Paloise, qu'il marquera de son empreinte durant une décennie et dont il deviendra le fier Capitaine. Longtemps dans l'antichambre de l'Elite, il touche son rêve du doigt en 2015, en montant en Top 14 avec les Verts et Blancs. Retraité du rugby pro en 2017, Julien a continué de jouer à Morlaàs en Fédérale 2, tout en se familiarisant avec le rôle d'entraineur !Conciliant aujourd'hui son travail de chauffeur-livreur avec l'entrainement, on peut dire qu'il a une vie bien rythmée ! Une vie qui ne l'a d'ailleurs pas épargné, et trop souvent mis à l'épreuve. Julien est un dur au mal, dans tous les sens du terme, un vrai vaillant.Parti de loin, il sait le chemin parcouru et les obstacles surmontés, qui ont renforcé son grand attachement à son cercle familial et amical.Je me suis vraiment régalé en compagnie de Julien (et je ne dis pas ça uniquement parce qu'il était pilier…

Filosofen, författaren och kompositören Jean-Jacques Rousseau (1712–1778) förebådade romantiken och skrev några av de mest centrala texterna för den franska revolutionen. Rousseau var en komplicerad person som skrev inkännande om barnuppfostran, men lämnade alla sina fem barn att dö på barnhem.Rousseau kopierade hellre noter än tog emot stipendier från kungar - för att behålla sitt oberoende. Hans skrifter om religion, ojämlikhet och barnuppfostran skulle tvinga honom i landsflykt. Vi kan alla lära oss något utifrån hans vantrivsel i det moderna samhället.I detta avsnitt av podden Historia Nu samtalar programledaren Urban Lindstedt med litteraturvetaren och essäisten Tatjana Brandt om Jean-Jacques Rousseau. Hon är aktuell med boken Drömmaren Rousseau – Om frihet, fantasi och den omöjliga konsten att leva i ett samhälle.Jean-Jacques Rousseau kom från enkla förhållanden och skrev några av den västerländska filosofins mest centrala texter. Hans tankar om utveckling, ojämlikhet och barnuppfostran påverkar oss än idag. Han blev en inspirationskälla för både romantiken och upplysningen, men hans egen livsstil och relation till dessa idéer var fyllda av konflikter.Rousseau föddes den 28 juni 1712 i Genève, då en självständig republik. Hans mor avled kort efter födseln, och hans far, en urmakare, lämnade honom när han var tio år. Efter en lärlingstid hos en gravör rymde han vid sexton års ålder och inledde ett kringflackande liv. Han kom snart under beskydd av baronessan Françoise-Louise de Warens, som både blev hans älskarinna och intellektuella mentor.Hans intellektuella genombrott kom i Paris där han umgicks med upplysningens ledande gestalter, som Denis Diderot. År 1749 deltog han i en uppsatstävling i Dijon och vann med essän Discours sur les sciences et les arts (1750), där han argumenterade för att civilisationens framsteg hade korrumperat människans naturliga godhet. Det var här han formulerade den grundläggande motsättningen i sitt tänkande: konflikten mellan naturen och samhället.Rousseaus mest kända skönlitterära verk är Julie, eller Den nya Héloïse (1761), en brevroman som blev en sensation i hela Europa. Romanen, som blandar passionerad kärlek med moralisk och filosofisk reflektion, handlar om kampen mellan hjärta och plikt. Här utvecklar han sin idé om en utopisk harmoni mellan individ och samhälle, men romanen är också en kritisk betraktelse över kärlekens destruktiva kraft.I den pedagogiska romanen Émile, eller om uppfostran (1762) skisserade Rousseau en radikalt ny syn på barnuppfostran. Han argumenterade för att barn borde få utvecklas naturligt, utan tvång och indoktrinering – en idé som revolutionerade pedagogiken och inspirerade moderna utbildningsmetoder.I Om samhällsfördraget (1762) utvecklade Rousseau sina tankar om frihet och politisk rättvisa. Han förespråkade en form av direktdemokrati där folket, genom den "allmänna viljan", kollektivt styrde samhället. Hans idéer kom att påverka den franska revolutionen och har sedan dess varit centrala inom demokratisk teori.Bildtext: Jean-Jacques Rousseau (1712–1778), filosofen som inspirerade allt från romantikens poesi till upplysningens samhällskritik, men som i sitt eget liv ofta bröt mot sina ideal. Porträtt av Jean-Jacques Rousseau, målat av Allan Ramsay 1766, där han är iklädd en armenisk papakha och traditionell dräkt.Musik: Wintertime Overture av Boris Skalsky. Storyblock Audio.Lyssna också på Upplysningen förändrade vår syn på världen.Klippare: Emanuel Lehtonen Vill du stödja podden och samtidigt höra ännu mer av Historia Nu? Gå med i vårt gille genom att klicka här: https://plus.acast.com/s/historianu-med-urban-lindstedt. Hosted on Acast. See acast.com/privacy for more information.

durée : 00:04:25 - Le Zoom de France Inter - C'est l'un des pires déserts médicaux de France : la Nièvre. Depuis deux ans, pour pallier le manque de médecins à l'hôpital de Nevers, un pont aérien est mis en place depuis le CHU de Dijon.

Épisode 1289 : Aujourd'hui on va parler de marques qui font tourner les jambes et les algorithmes.Des marques de vélos françaises qui, en plus de concevoir des cadres en acier ou en carbone, savent aussi parfaitement faire rayonner leur ADN sur Instagram, YouTube ou TikTok.Et c'est pas gagné d'avance.Parce que vendre un vélo à 3 000 balles, ça ne se fait pas juste avec une belle photo.Ça se fait avec du storytelling. Avec de la passion. Avec une bonne dose de sincérité aussi.Ce matin on plonge dans les feeds de 5 marques emblématiques du vélo made in France.—Tout va bien pour le Cycle FrançaisEn 2023, le marché du cycle a connu un recul, avec une baisse de 5,5% par rapport à 2022, atteignant 3,4 milliards d'euros. La production française de vélos a chuté de 25% en 2023 en raison d'une demande en baisse et de surstocks. Cette situation a entraîné des problèmes de trésorerie pour de nombreuses entreprises du secteur———Cycles Lapierre : l'expertise française version racingFondée en 1946 à Dijon.Lapierre, c'est un poids lourd.Partenaire officiel de nombreuses équipes pros, sponsor du champion du monde de VTT…Sur les réseaux, Lapierre joue la carte de l'ingénierie de pointe.—Moustache Bikes : l'électrique cool et styléCréée en 2011 dans les Vosges.Positionnement très clair : du vélo électrique pour un usage quotidien.Moustache, c'est une marque pour ceux qui veulent laisser la voiture au garage… et le faire avec style. Sur les réseaux, le ton est radicalement différent de Lapierre.Van rysel, le sport pour tous ceux en quête de performance163k abonnés sur InstagramAujourd'hui les pages « discipline « de décathlon tendent à disparaître mais sur Van Rysel décathlon développe une vraie marqueVan Rysel est une marque française créée en 2019 par Decathlon, spécialisée dans la conception et la fabrication de vélos et d'équipements cyclistes axés sur la performance. Le nom "Van Rysel" signifie "de Lille" en néerlandais, rendant hommage à la ville de la maison mère Decathlon où la marque est implantée et où ses produits sont conçus et assemblés.Jean Fourche marque militante4946 abonnésJean Fourche est une marque française fondée en 2021 à Bordeaux par trois amis passionnés de vélo. C'est une ESS Entreprise de l'Économie Sociale et Solidaire (ESS)Elle se distingue par la conception de vélos urbains polyvalents, légers et compacts, adaptés aux déplacements quotidiens en ville. On parle clairement de ces vélos atypiques qu'on croise en ville, vélos électriques, vélos cargos et vélos avec porte bagage de 1m pour mettre ses 2 bambins.Retrouvez toutes les notes de l'épisode sur www.lesuperdaily.com ! . . . Le Super Daily est le podcast quotidien sur les réseaux sociaux. Il est fabriqué avec une pluie d'amour par les équipes de Supernatifs. Nous sommes une agence social media basée à Lyon : https://supernatifs.com. Ensemble, nous aidons les entreprises à créer des relations durables et rentables avec leurs audiences. Ensemble, nous inventons, produisons et diffusons des contenus qui engagent vos collaborateurs, vos prospects et vos consommateurs. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

L'info du matin - Grégory Ascher et Justine Salmon ont partagé quelques chiffres sur les Français et le cinéma. En 2023, 180 millions de tickets ont été vendus. 34,1 % des spectateurs s'y rendent en couple, 27,2 % en famille et 14,4 % entre amis. Le winner du jour : - Un pilote d'une grande compagnie aérienne a dû faire demi-tour en plein vol entre Los Angeles et Shanghai... Il avait oublié son passeport. - Rom-Rom, le compagnon de Justine Salmon, est venu en direct pour annoncer sa demande en mariage. Justine va se marier ! Le flashback de septembre 1998 - Sur France 2, c'était le lancement de l'émission « Tout le monde en parle », présentée par Thierry Ardisson. Les savoirs inutiles : - Au Canada existe le Parti Rhinocéros, un parti politique satirique qui promet de ne tenir aucune de ses promesses. Parmi elles : abolir la loi de la gravité ou réduire la vitesse de la lumière. 3 choses à savoir sur la pyramide du Louvre Qu'est-ce qu'on fait ? - À Nancy, la foire attractive débute vendredi et dure jusqu'au 27 avril. - À Dijon, ce week-end, se tient la Kamoncon, l'événement geek incontournable en Bourgogne. Le jeu surprise : Slimane de Villemomble vers Paris repart avec un bon d'achat de 100 € sur THE FORK. La banque RTL2 : - Sandra d'Entrelacs vers Aix-les-Bains repart avec un bon d'achat de 100 € sur THE FORK. - Gaelle de Domats vers Auxerre gagne 140 euros. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Rencontre avec deux archéologues tous terrains : l'une a découvert d'étranges sépultures de Gaulois assis, l'autre a percé les mystères de gigantesques constructions oubliées, de l'Arabie saoudite au Kazakhstan... Comment creuser dans l'espace comme dans le temps ?   Creusons en profondeur dans le temps comme dans l'espace sur les traces d'archéologues tous terrains qui nous font partager leurs aventures et leurs surprenantes découvertes. Comment, en plein cœur de Dijon, notre invitée l'archéo-anthropologue de l'Inrap Annamaria Latron et son équipe ont-elles mis au jour de très énigmatiques tombes de Gaulois assis ?Comment, dans la péninsule arabique, une autre équipe d'archéologues a réussi à percer le mystère des deserts-kites, ces gigantesques et mystérieuses structures en pierre sèche que l'on retrouve  jusqu'en Asie Centrale ? Pistes de réponse de Séverine Laliberté.Avec- Séverine Laliberté, archéologue au CNRS pour la BD Sur les traces des archéologues, parue chez Steinkis- Annamaria Latron, archéo-anthropologue à l'Inrap qui nous parlera de la découverte d'énigmatiques de tombes de Gaulois assis, à Dijon.Musiques diffusées Bedouin Burger -  DabkehLéonard Cohen - Famous blue raincoatGabi Hartmann, Naïssam Jala - Le lever du soleil [Playlist RFI]

Rencontre avec deux archéologues tous terrains : l'une a découvert d'étranges sépultures de Gaulois assis, l'autre a percé les mystères de gigantesques constructions oubliées, de l'Arabie saoudite au Kazakhstan... Comment creuser dans l'espace comme dans le temps ?   Creusons en profondeur dans le temps comme dans l'espace sur les traces d'archéologues tous terrains qui nous font partager leurs aventures et leurs surprenantes découvertes. Comment, en plein cœur de Dijon, notre invitée l'archéo-anthropologue de l'Inrap Annamaria Latron et son équipe ont-elles mis au jour de très énigmatiques tombes de Gaulois assis ?Comment, dans la péninsule arabique, une autre équipe d'archéologues a réussi à percer le mystère des deserts-kites, ces gigantesques et mystérieuses structures en pierre sèche que l'on retrouve  jusqu'en Asie Centrale ? Pistes de réponse de Séverine Laliberté.Avec- Séverine Laliberté, archéologue au CNRS pour la BD Sur les traces des archéologues, parue chez Steinkis- Annamaria Latron, archéo-anthropologue à l'Inrap qui nous parlera de la découverte d'énigmatiques de tombes de Gaulois assis, à Dijon.Musiques diffusées Bedouin Burger -  DabkehLéonard Cohen - Famous blue raincoatGabi Hartmann, Naïssam Jala - Le lever du soleil [Playlist RFI]

Dillion, aka Uncle Dijon, is back to waste an hour with the boys discussing his dying last wishes.This Episode is brought to you by the following sponsorsMake EVERYTHING taste better with some hot salt from https://Firecracker.farmUse code MILKFactor chef made meals delivered right to your doorhttps://factormeals.com/factorpodcastCode: factorpodcastRight now Ridge is having their once-a-year Anniversary Sale. Get up to 40% Off at https://Ridge.com/PIE to see their biggest sale of the year! After you purchase, they will ask you where you heard about them. PLEASE support our show and tell them our show sent you.Head to https://mudwtr.com and grab your starter kit today! Right now, our listeners get an exclusive deal—up to 43% off your entire order, plus free shipping and a free rechargeable frother when you use code PIE

Pot roast bacon 1 kg bacon loin joint 2 onions, roughly chopped 1 bay leaf Few sprigs thyme Place the bacon in pot that fits in the oven and add the onions, bay, thyme and cover with water. Add a lid and cook at 180°c for about an hour and half. Remove bacon and allow to rest. When ready to serve – place in a pan fat side down and cook until golden. Slice and serve with the accompaniments. Grilled cabbage and scallions 1 sweetheart cabbage 10 scallions Oil for cooking Salt for seasoningCut the cabbage in half through the root and cut each half into 3 wedges through the root. Brush with oil, season with salt and cook on a hot grill pan for about 3 minutes each side and on its side until soft. Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt.Proper parsley sauce 500ml of stock from cooking the bacon including the onions ( discard bay and thyme) 25g butter 15g plain flour Handful curly parsley roughly chopped – don't be shy with the handful! 1 teaspoon Dijon mustard 50ml creamMelt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes. Add the parsley, mustard and cream. Check seasoning and then blend to a smooth sauce. Potatoes 1.5kg local potatoes scrubbed 25g butter Place the potatoes in a pan of cold water and season with salt. Cook gently until just done. Drain well toss in the butter and serve.

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aujourd'hui dans "Punchline", Laurence Ferrari et ses invités débattent de la situation sécuritaire catastrophique à Dijon notamment liée au narcotrafic, après l'incendie d'une médiathèque pour la deuxième fois cette année.

Nous sommes au petit matin du 25 novembre 2024 aux Grésilles, un quartier populaire de Dijon. C'est ici que vit un certain Mohammed C. L'ADN de cet homme de 63 ans vient d'être retrouvé sur les scellés des dossiers Nathalie Boyer et Laïla Afif. Deux affaires jamais élucidées. Deux meurtres restés impunis.... Qui est cet homme, principal suspect dans ces deux affaires, dites des "disparues de l'Isère", et vieilles de plusieurs décennies ? Vous écoutez un épisode des "Portraits du crime", présenté par Thomas Pierre. Un récit inédit qui retrace l'histoire et le parcours d'un personnage qui a marqué les annales des affaires criminelles.

Filming this videocast was a true honor because I had the pleasure of interviewing someone I respected and admire. Her organization helped me improve my health and vitality after a traumatic birth experience AND regain some sanity during the events of 2020 and beyond. Please meet Sally Fallon Morrell, founding president of the Weston A. Price Foundation (WAPF), an organization inspired by the work of a 20th century dentist and author who traveled the world for a decade studying traditional cultures and diets. She is the author of numerous books including my favorite, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a farmer, activist and so much more. As a member of the foundation, I look forward to her quarterly WAPF journals and especially her “Caustic Commentary” section where she dishes up what she really thinks about current events and topics related to health; in other words, the straight talk I value.Today, the heart of her message is all about real, whole, traditionally sourced and prepared foods and supporting local farmers. This includes foods such as real raw milk (find it here near you!), organs, and meat with fat and skin intact as they all contain the animal fats that are “absolutely essential to our health.” WAPF both teaches the fundamentals of traditional eating as well as helps its members find nutrient-rich foods. (Spoiler alert — this is a more broad approach to eating which can include starchy carbs prepared properly, so in my opinion more realistic for the general population.)Many of the situations and conditions to which we've become accustomed to as the norm — chronic disease, jaws that don't fit our teeth, medication lists including injectables for weight loss, infertility, poor sleep, mental illness and issues around food, traditional baby formula, etc. are NOT AT ALL normal. I admire WAPF for boldly shining the light on these problems as well as proposing solutions, including cost effective approaches, that work, as well as combatting those who wish to silence them.Sally and I discuss that improved health happens one small change at a time — she offers two quick and easy tips to “make a huge difference in your health.” I sincerely hope you enjoy this episode, even if you find items or opinions with which you don't agree. Let me know what you think!FINE READ-Of course I offer Sally's excellent and information rich cook book, Nourishing Traditions. If you want a deep dive into Weston Price's work, his book Nutrition and Physical Degeneration (first published in 1939) is a commitment that is worth it.FINE RECIPE-One of Sally's two easy tips for improving your health is to avoid store-bought dressings which contain inflammatory fats and often preservatives and not so natural “flavors.” The good news is that making your own dressing at home is both easy and inexpensive. Her cookbook has plenty of dressing recipes and below I share an edited version of the most basic:* add 1 tsp of Dijon mustard to a small bowl;* add 2 TB plus 1tsp of raw wine vinegar and mix;*add 1/2 cup EVOO (extra virgin olive oil) in a thin stream mixing well.The above makes a 3/4 cup serving. Her recipe recommends a little expeller pressed flax oil which I don't tend to have so I usually make it without it and add quality sea salt and any finely chopped fresh herbs I have. Voilà!FINE FIND-Baja Gold is one of the vendors I met at the October 2024 WAPF Wise Traditions Conference. They graciously offered me a generous sample of their mineral sea salt and WOWZA! I love this stuff.CONNECT-In closing, do you have a show idea or question? Send them my way to FavorFat-at-Gmail.com! Want to take steps to improve your health or have me speak at an in person or virtual event? Let me know!Haven't yet followed us on Instagram? Find NourishmentMindset.STILL haven't read my book, The Nourishment Mindset? Order it today!LINKS-https://www.westonaprice.org/https://www.realmilk.com/https://amzn.to/3kDN85zhttps://bajagoldsaltco.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

Inside all of us lives a little bit of genius; a unique gift that allows us to enter a state of flow. When we engage this genius, time ceases to exist, anxiety melts away, and we feel fully connected to the magic within. For some people, this gift is obvious; it may come in the form of musical talent or mathematical expertise. Others, however, may find it harder to connect with their gifts, some may even believe that they don't have a gift at all. The secret is to expand your definition of genius. When do you feel an absence of time? What activities make you feel energized? When do you feel at ease with the moment? This is your time to begin an exploration. As we join together on this freezing February morning, start to awaken the magic dwelling deep within; the world is ready for your genius! What am I reading?Eddie Winston is Looking for Love by Marianne Cronin Enneagram in Real Life: Find Your Type, Understand Who You Are, and Take Steps Toward Growth by Stephanie Barron HallWhat's playing on repeat?Save it for Later by The Beat (aka English Beat/British Beat) What's for dinner?Brussels Sprout Grain BowlsIngredients:Brussels sprout, halved 2 tablespoons extra-virgin olive oil1 tsp. kosher salt, divided3 cups peeled and cubed butternut squash (from 1 small squash)1 tsp. smoked paprika1 tsp. garlic powder1 cup dry quinoa2 cups lower-sodium vegetable or chicken broth2 to 3 handfuls of chopped kale, massaged w/ a drizzle of olive oil, maple syrup, salt and pepperSliced avocado for toppingHoney-Dijon Dressing1/4 cup extra-virgin olive oil1 tablespoon apple cider vinegar1 tablespoon honey or maple syrup 2 tsp. Dijon mustard1/4 tsp. kosher saltInstructions:Preheat oven to 425°F. Arrange Brussels sprouts on a baking sheet and toss with 1 tablespoon olive oil and salt. On a separate baking sheet, toss butternut squash with remaining olive oil, paprika, garlic powder, and salt. Place both baking sheets in the oven and roast for 25 minutes, stirring once halfway through, until fork tender. Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk. Massage kale with a drizzle of olive oil, maple syrup, and salt and pepper. Assemble bowls by layering quinoa, kale, and roasted vegetables, drizzle with dressing. Top with sliced avocado. Dark Chocolate Pomegranate BitesIngredients:1/2 cup dark chocolate1/2 cup pomegranate seedsInstructions:In a small saucepan, melt chocolate over medium-low heat. Or melt chocolate in microwave, stirring every 30 seconds until melted.  Spoon melted chocolate into small dollops onto lined baking sheet.Sprinkle pomegranate seeds on top of chocolate.Place in refrigerator to cool, at least 15 minutes.To learn more about Amelia Hruby…https://www.softersounds.studio/https://podcasts.apple.com/us/podcast/off-the-grid-leaving-social-media-without-losing-all/id1610399726Support the show

Today's episode is all about Dijon mustard, and it brings a couple of mustard lovers into the studio. First up is Jeremy Salamon. He's the chef-owner of two singular and sensational restaurants in Brooklyn: Agi's Counter and the newly opened Pitt's. We talk about what he's been cooking and all of the creative ways he thinks about using Dijon mustard, even with dessert.Next up is a real treat—we get to talk with a mustard sommelier. His name is Brandon Collins, and he helps develop recipes for Maille mustard, which is our personal favorite brand. Brandon takes us through some of the company's history before giving us a taste of some rare Dijons.This special episode was made in partnership with our friends at Maille.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back, friend!  In episode 206 of the Life Coach BFF Show, Heather Pettey shares an eclectic mix of personal stories and practical advice. Heather starts with her humorous yet embarrassing experience of getting a traffic ticket for using her phone while driving in Tennessee. She then celebrates an exciting milestone, with the podcast now ranking in the top 1.5 percent globally. Heather introduces her indispensable kitchen item, the quart-sized canning jar, detailing its versatility from jar salads to hydration routines and even as rustic vases. The episode also includes a recipe for a low FODMAP salad dressing. Heather wraps up with an invitation to the Revive Retreat in April 2025, focusing on menopause and embracing midlife. Throughout the episode, Heather emphasizes resilience, creativity, and the importance of community support in navigating midlife's challenges.   Low FODMAP Salad Dressing Recipe: Combine 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, and a pinch of salt and pepper. Shake it up, and voila! You've got a delicious, gut-friendly dressing that'll make your salads sing. Mentioned in this episode: Revive Menopause Retreats for Midlife Women: https://www.ourmidlifemoxie.com/reviveretreatsformidlifewomen Connect with Host Heather Pettey: Email: Heather@HeatherPettey.com Website: WWW.HEATHERPETTEY.COM Speaker Request: Click here Instagram @HeatherPettey_ Facebook: @HeatherPettey1 Linkedin: @HeatherPettey Book: "Keep It Simple, Sarah" (Amazon bestseller) Facebook Group: @midlifemoxie Business Website: www.ourmidlifemoxie.com Don't forget to subscribe to the Life Coach BFF Show for more inspiring content and practical life advice! *Quick Disclaimer- Heather Pettey is a certified coach and not a therapist. Always seek the support of a therapist for clinical mental health issues.       00:00 Welcome to Life Coach BFF Show 00:44 Navigating Midlife Challenges 02:07 Embarrassing Run-In with the Law 04:00 Celebrating Podcast Success 05:43 The Must-Have Kitchen Item 08:47 The Benefits of Drinking Water 12:30 Versatile Uses for Canning Jars 14:02 Upcoming Revive Retreat 14:22 Final Thoughts and Farewell

The Bussin' with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We're ringing in 2025 with LeeAnn's family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we've got a HUGE bet in the works… stay tuned for the details!! Kitchen provided by: https://beautyonbeech.com Follow Bussin' With The Boys: https://www.instagram.com/bussinwtb Follow Taylor Lewan: https://www.instagram.com/taylorlewan Follow Will Compton: https://www.instagram.com/_willcompton SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Pork loin, Collards, Black-eyed peas and Cornbread Welsh Rarebit Pork Loin Ingredients: Rarebit: * Pork loin * Brick of grated cheddar cheese * Can of Guinness * 1.5 tbs Worcestershire sauce * 2 tbsp Coleman's Mustard * 1 stick of unsalted butter Steps: 1. Preheat oven to 375 degrees 2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard. 3. Sear pork loin 3-5 minutes, then add mixture on top. 4. Bake for 25-30 minutes Honey Garlic Glazed Pork Loin Ingredients: Rub: * 1 tsp sweet paprika * 1 tsp garlic onion * ½ tsp onion powder * ½ tsp dried thyme * ½ tsp dried rosemary * Salt and pepper to taste Glaze: * 4 cloves garlic * ¼ cup honey * 3 tbs soy sauce * 1 tbs Dijon mustard * 1 tbs olive oil Steps: 1. Preheat oven to 375 2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper 3. Rub olive oil onto pork loin then rub spice mix over loin 4. Sear loin 3-5 minutes 5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes Black-Eyed peas Ingredients: * Black-eyed peas * Onion * Vegetable oil * Salt and pepper * Texas Pete's peppers Steps: 1. Soak peas overnight in water 2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done. 3. Splash pepper juice on peas to taste Granny's Collards Ingredients: * Collard greens * Sugar * Vegetable oil Steps: 1. Wash and remove stems from collards, then chop into bite size pieces. 2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards. Cornbread Ingredients: * Dollop of Crisco * 1 egg * 2 cups white lily cornmeal mix * 1 cup buttermilk * Black pepper to taste Steps: 1. Preheat oven to 425 degrees 2. Add a dollop of Crisco into a skillet and place in oven to heat. 3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices