Podcasts about Dissen

In den Gewürzregalen deutscher Supermärkte finden sich Döschen von Marken wie Ostmann, Bio Wagner, Bamboo Garden oder Fuchs. Ein Großteil davon stammt von einem Unternehmen – der Fuchs-Gruppe aus Dissen am Rande des Teutoburger Walds, die seit Beginn der 50er-Jahre zum Platzhirschen am deutschen Markt herangewachsen ist. Und es ist ein wachsender Markt, auch wenn die Deutschen weniger selbst kochen: „Im Grunde kann man damit in eine emotionale Welt des Geschmacks eintauchen, in die Küchen anderer Länder“, sagt Nils Meyer-Pries, Chef der Fuchs-Gruppe, im Podcast „Die Stunde Null“. „Und dieser Trend nimmt nicht ab.“ Meyer-Pries sieht ähnlich wie in anderen Branchen eine starke Individualisierung. „Da gibt es Spezialisten in deutschen Küchen, die eine ganz besondere Chili-Variante erwarten.“ Um neue Trends aufzuspüren und die Lieferketten im Blick zu behalten, arbeitet Fuchs nach eigenen Angaben oft direkt mit den Bauern zusammen. „Wir haben eigene Gesellschaften in mehreren Ländern, um vor Ort mit eigenem Personal auf der ersten Verarbeitungsstufe oder direkt bei den Landwirten zu kaufen“, sagt Meyer-Pries. „Allein in Brasilien arbeiten wir mit über 1.000 Pfefferlandwirten zusammen, die wir besuchen und schulen.“ // Weitere Themen: Woher soll das Geld für Europas Aufrüstung kommen? +++Eine Produktion von RTL+ Podcast.Hosts: Nils Kreimeier und Martin Kaelble.Redaktion: Lucile Gagnière.Produktion: Andolin Sonnen. +++Weitere Infos zu unseren Werbepartnern finden Sie hier: https://linktr.ee/diestundenull +++60 Tage lang kostenlos Capital+ lesen - Zugriff auf alle digitalen Artikel, Inhalte aus dem Heft und das ePaper. Unter Capital.de/plus-gratis +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Nicht mit einem Bein im Grab, aber so ähnlich, semi-subtiles Dissen in der Werkstatt, leider doch kein neues Affenland, zu viele Bauarbeiter für meinen Verstand und das hätte ich wirklich niemals gedacht!

Diese Themen und Fragen diskutieren wir in Folge 2/3 diese Woche: - Fler & Saad "Lichtermeer": So klingt CCN V - Nach 7 Jahren bei Bushido: Orkan Çe arbeitet wieder mit Fler zusammen - So reagiert Bushido auf den Shitstorm wegen Rheinmetall-Investment - Bushido als Ersatz für Pietro Lombardi zu DSDS - in der Jury mit Loredana? - Bushido-Traum geht in Erfüllung: Sommerhaus der Stars mit Anna-Maria - Ist Cla$$ic 2 wirklich noch realistisch? [GoLeasy](https://www.goleasy.de/?utm_medium=audio&utm_source=podcast&utm_campaign=juicycrew) – Mit GoLeasy findest du schnell und einfach das beste Leasing-Angebot für dein Traumauto! GoLeasy checkt tagesaktuell alle Deals der größten Anbieter, damit du in nur wenigen Klicks dein perfektes Auto-Leasing sichern kannst. Jetzt neu: 9 MILE Vodka Ready-to-Drink-Mischgetränke in 2 verschiedenen Geschmacksrichtungen! PINK RUSH mit erfrischendem Grapefruit-Geschmack und PORNSTAR MARTINI mit leckerem Maracuja-Vanille-Geschmack! Für alle, die beide Drinks probieren möchten, gibt es sogar das 9 MILE Vodka Premix Bundle mit jeweils 6 Dosen! Jetzt [hier online bestellen](https://mbg-amberroom.com/collections/9-mile-vodka) oder im Späti/ Supermarkt eures Vertrauens abchecken

Made In Germany Folge 35 präsentiert Fard und PA Sports wieder in Bestform auf über einer Stunde und zwanzig Minuten. Es geht u.a. um den Diss von Vita gegen Shirin David, Bushidos Ausflüge ins "Reality TV" und RAF Camoras Label, aber auch um die Sorgen, die man als Eltern haben kann.

Today's podcast is a gastronomic treat. I'm talking with Chef William Dissen, James Beard Award-winning chef and owner of the restaurant, The Marketplace, located in Asheville, North Carolina. William is the founder of four award winning restaurants and draws inspiration from traveling the world, creating dishes that tell a story, surprising guests with inventive food preservation techniques, and bringing classic dishes with explosive flavors to life. He published a debut cookbook in 2024 titled Thoughtful Cooking - Recipes Rooted in the New South. Food and Wine Magazine recognized it as the best spring cookbook and praised how he takes readers on a culinary journey organized by the four seasons of Appalachia's most sought-after ingredients. William also enjoys the fame of being the first and only chef to beat Gordon Ramsay in a cook off on NatGeo TV's Gordon Ramsay Uncharted Smoky Mountains. Interview Summary Will, you were early to the farm to table local foods concept. Some years ago, when I dined at your restaurant, the Marketplace, I liked the philosophy, not to mention the food, would you please tell us what led you down this road? You know, I'm originally from West Virginia, from the Appalachian Mountains, and my grandparents were, were farmers that lived in very rural parts of the state. I grew up in suburbia in the capital of Charleston, West Virginia, but spent a lot of my weekends on their farm. And they very much lived the Appalachian mentality and culture of farming, of putting things up for the year. You know, they canned and pickled and preserved and fermented and dehydrated, and they foraged and they had honeybees to pollinate their garden. They irrigated with fresh spring water and things that I think now in 2024, hipster DIY trends that people are saying they're doing in bigger cities. But these are things my grandparents were doing to sustain themselves. And I'd say that those ideas and ideals imprinted upon me about not just sustainability and how to treat the earth, but also about how to make food delicious because great food starts fresh. And from this initial exposure to food customs of your youth what led you to being a chef? You know I think in those hot sweaty August days, as they say up in the holler of my grandparents' farm, we'd sit in the front porch and shuck corn and string beans. I really kind of kindled a love affair with food. One of my first jobs I had, I was a newspaper delivery boy and shortly after that I was, you know, trying to hustle to make some more money. And I ended up washing dishes at a local country club. And I think a very similar story for a lot of chefs, one day the garde manger cook or the salad and sandwich cook called out. And the chef said can you make sandwiches and salads? And I thought, sure, I can do that. And haven't really looked back since. You've been a chef at many fine restaurants in major cities. What led you to Asheville, North Carolina in particular? After I left West Virginia, I lived all over the place. I was in New York and California and South Carolina and ended up back here where I'm now in Asheville where I have my restaurant, The Marketplace. And one of the things that really stood out to me was the really beautiful region. National Geographic has voted it time and time again as one of the most biodiverse places on the planet. It's actually a temperate rainforest. There are species of wild edible greens and medicinal greens. There are species of lizards and snakes and things that you only find here in this region. It's not just beautiful. It's also a really thriving ecosystem. Terms like intentional, mindful, and in your case, thoughtful - it's in the title of your book - can be applied to cooking and eating. What does it mean to you? I'd say in general, it's going back to what I mentioned about my grandparents. And really focusing on being present but also planning ahead. I feel like in this day and age, we're so connected to computers and phones and social media that we've kind of got disconnected from our food system. People say, well, you know, technology is driving the world and we need to be logged in to be able to stay relevant. And I don't disagree with that, but I feel as our society is doing that, we are losing touch with nature. And if you go back one generation, two generations and ask anyone, their grandparents, I'm sure grew a garden. Or were farmers, and they probably went through acts of preservation because there weren't Whole Foods in every corner. It wasn't Amazon delivery. They had to plan ahead, and to be in touch with the time of year enables them to sustain themselves and their families. And certainly, we're fortunate now in 2024 to not have to think that way all the time, but I do think there's a lot of value into being a little more thoughtful about the world around us. And I think that's really what I want to try to show people with my book, Thoughtful Cooking, is that connecting yourself to the food system enables us to connect ourselves to the environment. Enables to connect ourselves to our local economy, to our community, and to be reconnected with those that make our food. And I think that's an important thing that a lot of us are missing in this day and age. Please tell us more. What does thoughtful cooking look like in action? I think thoughtful cooking is kind of multifaceted, right? I think it's being aware of what's in season. Here we are in August and in the Carolinas. What's in season this time of year, right? We have tomatoes and peppers and corn and okra, and we have all these different things that are uniquely delicious and in season. But it's a conversation when I talk about local food and talk about sustainability. I ask people, it's a very cliche question: when would you like to eat a tomato? July? August? Or January, February. And people say, 'Oh, well, of course, July or August. That's when the tomatoes are delicious and they're bright in color and they're ripe and they're juicy and sweet.' And I think those are the things that we're not being as thoughtful about nowadays. About where our food comes from and why things are in season. So, I think that's one aspect of it. Another aspect of it is it's just taking the time to be mindful of the world around us. I think we're all moving so fast that I want people to be able to slow down and enjoy cooking. Cooking as a father of two, running many businesses, I joke with my kids it feels like a chopped competition in my kitchen. Some days when I open the fridge and I've got 30 minutes to make dinner for a couple hangry kids. But also taking the time to enjoy cooking. I think there's something to be said about slow food and taking the time to cook in your kitchen, open a bottle of wine, turn the music up. Actually connect with people around you rather than just staring and scrolling on your phone. I think it's a way to really bring people together. And then the other, the other facet of it is, thoughtful cooking is that the way we choose to eat really creates an opportunity to vote with our forks. That there's a lot of advocacy and sustainability you can do just in taking the time to think about where your food comes from. I can so relate to what you're saying. Not too far from where I live in Durham, North Carolina, there's an unbelievably wonderful farmers market. The state farmers market in Raleigh, which I imagine you've been at, been to one time or another. But what a pleasure it is to go there when the strawberries are just coming into season and then the blueberries and then the peaches and then the apples. Not to mention all the vegetables. And we just this weekend had guests and made a corn and tomato salad with all these wonderful things that were there. It just felt that there's something special about making it when you've gone to buy the ingredients from a farmer who grew them. And you're right, everything, every part of the experience is better doing that. How in the restaurant do you try to accomplish getting people closer to the food and more thoughtful about it? At our flagship restaurant, The Marketplace in Asheville, the whole premise is local food sustainability. I really like to show that we can create a sustainable business that can last the test of time. And I think we have, as we're celebrating our 45th year this year in 2024. But for me it's taken the time to meet the makers. The artisans who are making cheeses or types of charcuterie. Dairy farmers, vegetable farmers, livestock farmers, fishermen. And taking the time to talk to them about what they do to be a little more thoughtful and inquisitive about how we're eating. Doesn't necessarily mean that we're all eating healthy food all the time, right? But understanding how they're taking care of it. As you really dive into the food system, there's a lot of things that if you look at what's happening behind the scenes in some of these big, bigger commercial commodity farms - you may not like about people are being treated that are growing the livestock or the vegetables. About how they're treading on the environment in a non-sustainable way. And then also, what's going into the product that's going into your body? Are they putting hormones on or different types of spray or whatnot, you know, to cut the chemicals that could affect your body in the long run. And I know I'm not a crazy health nut, but I want to make sure that, when I'm eating clean, I feel good. And I think a lot of it too I was very fortunate after I did undergraduate studies at West Virginia university, I went on to the culinary Institute of America for culinary degree. And I took a wine course there. It really imprinted on me about viticulture with how they grow grapes. They study this thing called a Brix level, which is the sugar level in a grape. They use this fancy electronic device called a mass spectrometer that measures the sugar content in a grape. And so, the vintners go around their farms, and test the grapes as they are approaching ripeness. They wait to pull them off the vine until the grapes reach that perfect ripeness because the grapes are higher in sugar. They're naturally sweeter. They're going to ferment into more delicious wine, but every fruit and vegetables has a Brix level. So if we're able to really be in touch with, with nature, with the time of year, when vegetables and fruits are ripe, they're naturally going to taste better. The vegetables are going to be bright in color heavy for their size because they're naturally ripe and sweet and they're just going to taste better. I don't know about you, but that doesn't necessarily make me feel like I'm a health nut. But it makes me feel like I'm in search of great flavor. Well, it shows how much you appreciate good food and how important good food can be for the way we feel about ourselves. Obviously for the environment and things. You know, I've often thought it would be a wonderful experience to go to a restaurant and have a meal, but before the meal, be able to interact with the farmer. The farmer comes in and talks about whatever she or he has contributed to that particular meal and how the food was created and what their relationship is to the land and whatever practices they use. You get those things outside of a restaurant. But I've always thought it'd be really interesting in a restaurant to do that kind of thing. Maybe that's something you've already done. We've definitely hosted a number of farm dinners. I actually have one coming up. There's a group out of Santa Cruz, California called Outstanding in the Field. This will be our eighth dinner we've done with them over the years. But we will do a white tablecloth dinner in the middle of a farm field for 200 people and cook over a wood fire. And you know, the hogs and the sheep are grazing the pasture beside it. And the vegetable garden is in other pasture over. And for a lot of people, they've never stepped foot on a farm. And it's a really transcending experience. I think the answer to this is pretty obviously yes. But it seems like today's youth, like I think about students that I teach in college, are so much more interested in the story of their food than people were just a generation or two ago. But I think I, when I grew up, all we cared about was that we had food. And the, you know, the better it tasted, which basically meant how much it was processed and how much sugar and things it had in it. That was really about all we knew. But now people are asking a whole different level of questions about where their food came from. Do you see opportunities for working with children to help maximize that? I do, yes. There's an organization that I've been on the board for a long time locally called the Appalachian Sustainable Agriculture Project. They have a subsidiary called Growing Minds Program. And it works to put healthy local food into schools and to teach children about the opportunity to healthy and eat fresh. I think it's a great thing. I do a lot of food advocacy work as well on Capitol Hill where I go and lobby for different food policy. I've done that at Capitol Hill, you know, and internationally as well. I helped create the Chef's Manifesto for the UN's World Food Policy. And I spoke at a number of conferences around the world about it. But it starts with children, right? If we're able to teach them about eating healthy and eating local, it's going to be something that's ingrained in them forever. And about local food, I feel like a lot of people say, 'Oh, well, shopping at the farmers market, like that's only for the 1%.' And I feel like I find a lot of great deals in the market. But a lot of farmers markets nowadays, because of different food policy and food advocacy, they have things even with SNAP benefits that they'll do two for one. So, you can really get some great deals at the market as well. You mentioned you've done some advocacy activity in Washington arguing for certain policies, what kind of policies have you been involved with? Given that we're in a presidential election year, I always like to tell people I don't really like politics very much, but I really like policy. Because policy is where you can take action and make change. I've done a lot of advocacy work advocating for things like the Magnuson Stevens Act, which provides federal fishery management and sustainability ratings for different species of seafood. I, also worked on the Childhood Nutrition Reauthorization Act, which was to add more funds to school lunches for children. Farm bill. Gosh, I've done so many different things. It's good to get out there. Our politicians get bombarded with different bills and lobbying groups all the time. But I think when they see somebody like myself, I'm a chef, I'm an employer, business owner, real estate owner, it's different than maybe your standard blue suit lobbyists. A lot of times take the time to listen. And many of them come in and eat at our restaurants. So, it's an opportunity to really try to direct change and hopefully when they go to vote for these various bills, they think about the opportunity that they've had to meet with constituents like myself. And hopefully they remember to do the right thing when they place their vote. You also show how many ways there are to interact with the food system. And ways to try to make improvements, and the scope of your activity is really pretty impressive. So, let's loop back to your book. In your book, you talk about, again in the title, you talk about the New South. What is the New South? I think a lot of people think of Southern food as shrimp and grits and gumbo and very heavy, rich country cooking. There's a lot of African American influence from the days of slavery. And recipes, ingredients that were brought over during slavery from West Africa, and traditions that arose in Southern cooking from those times. Like everywhere else in the world, the South is evolving and it's one of the most popular places for people to move to within our country, the United States. And we're starting to see this evolution of Southern food, right? It's not just this kind of typical stick to your ribs, Southern cooking anymore. We're starting to see other cultures come in. There's Indian culture, African American culture, Asian cultures that are coming in and they're taking these traditions of Southern food and local food, but then adding their flavors to it. And to me, it's a really exciting time because I'm biased, I love Southern food. I love shrimp and grits. I love these different dishes that are so wonderful. But I love when somebody comes in and they take a recipe, and they add their own touch to it and they tweak it. Because to me, that's, that's adding to our heritage as Southerners. And so, for me, recipes rooted in the New South is this evolution that we're, we're taking Southern food on. If you wouldn't mind, give us some examples of some of the recipes that are in your book? I have a number of dishes that I think are really exciting. One of my favorites: I have a red wine braised beef short rib. Serving that with a chili cumin sauce and then a blue cheese and green apple coleslaw. So, it's kind of taking this idea of, you know, of beef and coleslaw, but kind of adding in some other flavors from other cultures. You know, like within that there's a lot of kind of Hispanic flavors as well. I loved looking through the recipes in your book. And I don't think there was one that I looked at where I wasn't surprised by some ingredient that I didn't expect. Or putting things together in unique ways. The book strikes me as being highly creative. I can just imagine how much work was involved in putting that book together and how long it took. It must sort of be the culmination of a lifetime of work, so congratulations for doing that. Well, thank you. I think as I mentioned before about the other work I do outside the restaurant. I didn't just want to write a Marketplace restaurant cookbook. I wanted to write a cookbook that talks about, you know, the power of food and the philosophy behind it. But then also have some delicious and creative recipes in there that can be inspiring to folks as well. BIO William Stark Dissen is a renowned chef, author, culinary diplomat, restaurateur, and early pioneer of the farm-to-table movement in Asheville, North Carolina, and surrounding regions. His titles also include Seafood Watch Ambassador to The Monterey Bay Aquarium in California, and Official Ambassador for Le Creuset and Mountain Valley Spring Water. Named Fortune Magazine's “Green Chef of the Year” two years in a row, William's endeavors in sustainable food and dining, coupled with his passion for foraging and fly-fishing, often take him from the kitchen, into the mountain streams and peaks of the Southeastern, United States, Appalachian region, and beyond. William's efforts to uplift the principles of food sustainability in his restaurant and network of vendors and suppliers, has not gone unnoticed. It caught the eye of Celebrity Chef Gordon Ramsay, who featured Asheville on NatGeo TV's, “Gordon Ramsay: Uncharted, Smoky Mountains.” The hour-long episode featured William touring Ramsay through the forest and rivers of Western North Carolina and concluded with the two chefs competing in a peer-reviewed cook-off. William beat Ramsay for the first and only time in the show's three seasons. Through this experience, Gordon Ramsay named William, “The Most Sustainable Chef on the Planet!” A career in the culinary arts led Dissen to become an advocate for food policy on Capitol Hill starting in 2010, where he's lobbied to Congress about the importance of passing legislation, such as The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act. The Barack Obama administration lauded William as a “White House Champion of Change for Sustainable Seafood” for his work to create healthier oceans. He also serves in the American Chefs Corps in the U.S. State Department, which sees him traveling around the world to promote American food culture and sustainability practices.  

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed the time they spent on and near the water in New York City. Pat took a ferry down the East River to Wall Street to check out Jean-Georges Vongerichten's Tin Building, a much-ballyhooed food hall that neither co-host had had a chance to visit yet. Pat enjoyed a savory buckwheat crêpe, and observed that she also had the option to have a South Indian crêpe-like item called a dosa, a fact that dovetailed nicely with a feature that Bret had just written on chicken curry, one of the fastest-growing types of chicken dishes on menus these days. Bret has taken to watching the birds flying over Sheepshead Bay, where he lives now, and he strolled along the bay to Rocca, a Turkish-accented restaurant with a bayside view, where he had a light meal of various mezze dips such as labneh, hummus, babaghanoush and Turkish bread. Pat, too, had sampled a Turkish food she'd never had before, a tiny dumpling called manti, which she had with labneh at a Turkish place called A la Turka. In other food samplings, Bret was sent Buffalo Wild Wings' chicken wings with its new Bacon Buffalo sauce as well as its Triple Bacon Cheeseburger. The guest this week is William Dissen, chef and owner of The Market Place in Asheville, North Carolina, as well as three-unit Billy D's Fried Chicken. Dissen recently returned from a culinary ambassador mission to Malaysia, where he cooked for stateless children near the city of Kota Kinabalu. He also recently published his first cookbook, “Thoughtful Cooking: Recipes Rooted in the New South.” Dissen said the book reflects his own ethos of using wholesome, local food, and he advocates for people to cook that way at home, too. The restaurateur doesn't just help Malaysian kids. He's also involved in education programs for young people at home in North Carolina, and he discussed that mission and also shared strategies for keeping his restaurant's staff engaged, motivated and excited to provide great hospitality.

Passion for your work can give you energy to do more than you ever dreamed you'd have time for. That's the case for William Dissen, chef of The Market Place in Asheville, NC, which this year, its 45th in operation, was named a semifinalist for Outstanding Restaurant by the James Beard Foundation. William began honing his skills through study at the Culinary Institute of America and in various kitchens, including the Greenbrier Resort in West Virginia, and the beloved but now closed Cypress in Charleston, SC. In addition to another restaurant venture, Billy D's Fried Chicken, he has a big life outside the kitchen as well. He's a member of the U.S. State Department's American Chefs Corps, a “Seafood Watch Ambassador” for the Monterey Bay Aquarium, on the board of the University of South Carolina's School of Hospitality and Tourism Management, and now, a cookbook author with Thoughtful Cooking: Recipes Rooted in the New South. Granted, it's an unusual title for a man who always seems on the go, but because of his style of cooking, he's always looking to nature and the seasons, which tell him to slow down and notice. It's a practice he actively cultivates. Take one bite of his food, and that's evident -- there's a point of view and a grounded ethos behind every dish.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On this episode, I talk with William Dissen. Chef Dissen is a leader in the world of sustainable and seasonal eating. As well as being Head Chef at The Market Place Restaurant, he has spent his career doing everything from appearing on TV shows with Gordon Ramsey to lobbying Washington. Will has won countless awards for his work and has now released his debut cookbook focussed on making sustainable and seasonal eating approachable for all. In this episode, we talk about that, his career, and his ethos. Enjoy! http://www.marketplace-restaurant.com/ https://www.amazon.com/Thoughtful-Cooking-Recipes-Rooted-South/dp/1682688089 --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Sustainable Chef William Dissen, owner of The Market Place Restaurant in Asheville, NC, shares how his passion for building sustainable food systems, his love of hospitality, and serving in the American Chef Corps for the US State Department, has taken him around the world to promote American food culture and sustainability practices. The Market Place Restaurant, Asheville's original farm-to-table fixture since 1979, and widely acclaimed for its Appalachian cuisine and community-driven menus, was distinguished with a James Beard Awards “Outstanding Restaurant” nomination in 2024. It's considered one of the best farm-to-table restaurants in America.  Chef Dissen shares how he came to write his debut cookbook, “Thoughtful Cooking: Recipes Rooted In the New South," and how he takes readers on a transformative culinary journey, carefully organized by the four seasons of Appalachia's most sought after ingredients.  And just like a restaurant continues to grow, airports are investing in redevelopment plans and new technology to ensure they are prepared to process huge numbers of passengers.Also on Speaking of Travel, Tina Kinsey, VP of Marketing, PR, and Air Service Development at the Asheville Regional Airport, shares the important role of community airports and how this region is becoming a red-hot aviation market. And find out some tips on how to become a more savvy, and prepared, traveler when navigating an airport today. Tune in! Thanks for listening to Speaking of Travel! Visit speakingoftravel.net for travel tips, travel stories, and ways you can become a more savvy traveler.

Hallo da draußen an den Empfangsgeräten! In Folge #79 begrüßen Julius und Marcel Michaela Hübner. Michaela ist Head of IT bei der Fuchs Gruppe aus Dissen am Teutoburger Wald. Die Fuchs Gruppe ist der größte deutsche Gewürzhersteller und weltweit das größte Gewürzunternehmen. Die drei tauchen in die Welt der KI ein und sprechen darüber, inwiefern KI die Cyber Security Welt verändern wird. Darüber hinaus werfen Julius, Marcel und Michaela auch einen genaueren Blick darauf, welche Chancen und Herausforderungen sich ergeben, wenn sich eine IT-Abteilung im Umbruch befindet.

Es wird diese Woche wieder verglichen, geschimpft und gedisst: Kendrick Lamars Shots gegen Drake und J. Cole schicken Metro Boomins und Futures "Like That" auf Platz 1 der Billboard Charts. Metro Boomin und Future's gemeinsames Album „We Don't Trust You" auf dem die Nummer zu finden ist, ist eines der bisher erfolgreichsten Alben des Jahres. Der Song "Like That" von Future, Metro Boomin und Kendrick Lamar ist eine Reaktion auf "First Person Shooter" von Drake und J. Cole aus dem letzten Jahr. Lamar bezieht sich in seinem Part auf "Like That", direkt auf Drakes und Coles Prahlerei wer die drei besten Rappern auf der Bildfläche sind: "Love when they argue the hardest emcee / Is it K. Dot? Ist es Aubrey? Oder ich? / Wir sind die großen Drei, als hätten wir eine Liga gegründet", rappt Cole in "First Person Shooter". Lamar feuert in "Like That" zurück und verurteilt Coles und Drakes "heimliches Dissen", indem er direkt auf "First Person Shooter" verweist: "Motherfuck the b

Sabina Stark recalls the ups and downs of a particular seder night from her youth. Jean Feldeisen recalls the horror of tasting margarin for the first time. And Jon talks with Chef William Dissen about his James Beard nomination and his upcoming book Thoughtful Cooking: Recipes Rooted in the New South.

Dr. Julia Schnelle aus Niestetal (Landkreis Kassel) ist „Mrs. World“ und damit die schönste verheiratete Frau der Welt. Im hr3 Sonntagstalk mit Bärbel Schäfer erzählt sie, warum der Titel ohne ihr Engagement für die tiergestütze Therapie für Kinder und Jugendliche nicht denkbar gewesen wäre, wie ein Delfin sie mal gedisst hat und welche Frage ihrer vierjährigen Tochter nach dem Erfolg besonders wichtig war.

Huch, heute ist doch gar kein Office Tag bei Studio Bummens?! Wieso stehen denn hier die ganzen Kollegen Schlange? Ach, na klar, wegen dem heutigen Ab 17 Gast! Na dann macht mal lange Hälse und große Augen: Hier ist Micaela Schäfer! Die in Leipzig geborene Nackkonzeptkünstlerin flatterte 2006 das erste Mal bei Germanys Next Topmodel über den Bildschirm, 2012 folgte das Dschungelcamp. Heute singt sie nicht nur, sondern ist auch vor der Webcam und in "Dissen und Puffs" zu sehen – Mensch, als DJane!!! Nicht, was ihr jetzt denkt. Gibt es was, was diese Frau nicht kann?! Micaela ist ein Pfundskerl, die scheißt sich wirklich so gar nix und hat neben Sixpack, Mystim Opus Mica und Brustwarzen in Kussmundform noch so viel mehr zu bieten. Und dabei ist sie immer noch Mica from the Block! Danke, dass du uns heute beehrst, liebe Mica! Und nun, lass uns gemeinsam auf den Busch klopfen.

Zum ersten Mal antworten Farid Bang und Kollegah gemeinsam auf den Disstrack von Shindy und feuern einige harte Lines gegen Shindy und sein Umfeld. Asphalt Massaka 4 wurde zwar in diesem Zug verschoben, allerdings gibt es weitere Anzeichen auf eine Fortsetzung der JBG-Reihe. In den nächsten Wochen könnte uns außerdem Capital Bras Antwort auf "Dark Knight" erwarten. Capital Bra hat offiziell angekündigt, dass er Bushido dissen wird und einen Trailer gibt es auch schon. Wir rätseln darüber, wie wohl ein möglicher Disstrack aussehen wird. Wie jede Woche hören wir mit euch in fünf brandneue Deutschrap-Releases rein: - Luciano - Cold Princess - Mosh - 112 Bars - Jazeek - Noch einmal - Samra x Dardan - Easy Go - Farid Bang - Freitag der 13. Viel Spaß mit der neuen Folge! [Werbung] Checkt die [effect Energy](https://www.effect-energy.com) Drinks ab! Es gibt krasse neue Geschmäcker und wir testen alle in den nächsten Wochen durch. Der Lieblingsgeschmack von Shervin und Lennard ist übrigens GUAVA MASSIVE - also probier den unbedingt! [Werbung] Wichtig zu wissen: [So kannst du die BILLY BOY Kondomgröße berechnen](https://www.billy-boy.de/kondomgroesse-berechnen-how-to/). BILLY BOY Latexkondome – Made in Germany mit 100% Ökostrom. Du kannst die Kondome direkt auf [Amazon](https://www.amazon.de/stores/Billy+Boy/page/51920F61-162C-4B4E-A661-7112BF43F154?ref_=ast_bln) bestellen oder bei deinem Drogerie- bzw. Supermarkt des Vertrauens! [Werbung] Hier kommt ihr zur Seite von [9 Mile](https://www.9mile-vodka.com) – Dem Premium Vodka, der durch Granit gefiltert wird. Im Shop findet ihr alle Produkte, die wir im Podcast besprochen haben. [Werbung] [Unser Mikrofon ist das MV7 - MOTIV Podcast Mikrofon von Shure](https://shu.re/3pcR0d6) Abonniert unsere [Playlist zum Podcast](https://open.spotify.com/playlist/2wXmtiFerRnoFG7mXpn4U3?si=e7b1d41827164370) mit allen Songs, die wir im Podcast besprechen. Um immer auf dem neuesten Stand zu bleiben, folgt uns auf Instagram und TikTok: https://www.instagram.com/deutschrap_plus/ https://www.tiktok.com/@deutschrap_plus Du suchst nach einem Deutschrap Podcast? Ein Podcast, der über alles was in der Deutschrap-Szene passiert berichtet? Ein Podcast, der in neue Deutschrap-Songs reinhört und dir Musik zeigt, die nicht immer in Modus Mio oder Deutschrap Brandneu Playlisten gelandet sind? Dann bist du bei Deutschrap Plus genau richtig. Der Deutschrap Plus Podcast erscheint jeden Montag und hält dich immer up-to-date, wenn es um Deutschrap, Hip-Hop, Beef, Gossip und Releases geht. Also vergiss nicht zu abonnieren! Genieße Alkohol verantwortungsvoll. Der Konsum von Alkohol ist erst ab 18 Jahren erlaubt. Trinke in Maßen und achte auf deine Gesundheit. Übermäßiger Alkoholkonsum kann gesundheitliche Schäden verursachen. Bitte trinke nicht, wenn du schwanger bist oder Medikamente einnimmst, die mit Alkohol interagieren können. Wenn du Hilfe im Umgang mit Alkohol benötigst, wende dich an professionelle Beratungsstellen. Gemeinsam können wir für eine sichere und gesunde Umgebung sorgen.

Es ist wirklich das Jahr der Disstracks! PA Sports haut "Flergate" raus, einen 150 Bars Distrack, über zwei Beats hinweg! Neben Beef und Dissen machen andere Rapper auch noch Business, zum Beispiel Luciano. Laut eigenen angaben wird er nächste Woche den größten Restaurant-Launch ever in Europa durchführen. "Loco Chicken" soll gleichzeitig 100 Filialen eröffnen! Wie jede Woche hören wir mit euch in fünf brandneue Deutschrap-Releases rein: - 01099 x RIN – Wahnsinn - Kool Savas - Was du nicht siehst (feat. ela.) - Loredana - On Top - Bonez MC - Mein Bett - PA Sports - FLergate Viel Spaß mit der neuen Folge! [Werbung] Checkt die [effect Energy](https://www.effect-energy.com) Drinks ab! Es gibt krasse neue Geschmäcker und wir testen alle in den nächsten Wochen durch. Unsere Empfehlung der Woche: effect® ZERO Sugarfree! [Werbung] [BILLY BOY](https://www.billy-boy.de) Latexkondome – Made in Germany mit 100% Ökostrom! Schau dir das gesamte Sortiment an, du kannst die Kondome direkt auf [Amazon](https://www.amazon.de/stores/Billy+Boy/page/51920F61-162C-4B4E-A661-7112BF43F154?ref_=ast_bln) bestellen oder bei deinem Drogerie- bzw. Supermarkt des Vertrauens! [Werbung] Hier kommt ihr zur Seite von [9 Mile](https://www.9mile-vodka.com) – Dem Premium Vodka, der durch Granit gefiltert wird. Im Shop findet ihr alle Produkte, die wir im Podcast besprochen haben. [Werbung] [Unser Mikrofon ist das MV7 - MOTIV Podcast Mikrofon von Shure](https://shu.re/3pcR0d6) Abonniert unsere [Playlist zum Podcast](https://open.spotify.com/playlist/2wXmtiFerRnoFG7mXpn4U3?si=e7b1d41827164370) mit allen Songs, die wir im Podcast besprechen. Um immer auf dem neuesten Stand zu bleiben, folgt uns auf Instagram und TikTok: https://www.instagram.com/deutschrap_plus/ https://www.tiktok.com/@deutschrap_plus Du suchst nach einem Deutschrap Podcast? Ein Podcast, der über alles was in der Deutschrap-Szene passiert berichtet? Ein Podcast, der in neue Deutschrap-Songs reinhört und dir Musik zeigt, die nicht immer in Modus Mio oder Deutschrap Brandneu Playlisten gelandet sind? Dann bist du bei Deutschrap Plus genau richtig. Der Deutschrap Plus Podcast erscheint jeden Montag und hält dich immer up-to-date, wenn es um Deutschrap, Hip-Hop, Beef, Gossip und Releases geht. Also vergiss nicht zu abonnieren! Genieße Alkohol verantwortungsvoll. Der Konsum von Alkohol ist erst ab 18 Jahren erlaubt. Trinke in Maßen und achte auf deine Gesundheit. Übermäßiger Alkoholkonsum kann gesundheitliche Schäden verursachen. Bitte trinke nicht, wenn du schwanger bist oder Medikamente einnimmst, die mit Alkohol interagieren können. Wenn du Hilfe im Umgang mit Alkohol benötigst, wende dich an professionelle Beratungsstellen. Gemeinsam können wir für eine sichere und gesunde Umgebung sorgen.

ZWOHNDELIGA is back, Baby! Die ZWEITE BUNDESLIGA bietet so viele Themen, da haben wir es uns nicht nehmen lassen, eine kleine Folge unseres BOHNDESLIGA-Geschwister-Formats ZWOHNDESLIGA aufzunehmen! Nils, Tobi und Niko beschäftigt vor allem Timo Baumgartls Interview zur Krise des FC SCHALKE 04. Darf ein Spieler seinem Trainer derart in den Rücken fallen? Aufreger Nummer zwei: Der HAMBURGER SV. Schon wieder vergeigt der HSV ein Spiel bei einem Aufsteiger. Ist das schon pathologisch? Wie sieht Nils die Chancen seiner HAMBURGer endlich den Aufstieg zu schaffen? (Spoiler: schlecht!) Und wer sind die sonstigen Aufstiegskandidaten in dieser extrem engen ZWEITEN LIGA? Das alles und noch viel mehr bietet diese Sonderfolge eures zweitliebsten Fussballformats. Rocket Beans wird unterstützt von Razer.

Anthony Dissen PhD RDN is one of the speakers at our upcoming event in Denver CO, Oct 6-7 2023. Both in person and virtual tickets are available here! Anthony teaches and conducts research at Stockton University. His work has focused primarily on body liberation in the LGBTQ+ communities, and helping healthcare providers provide more inclusive care.  Follow Anthony for magical meme moments and some nutrition things on Instagram, @anthonydissenrd.  More about upcoming WIND events at weightinclusivenutrition.com/events.     

Der arme Hansi ganz alleine in der Kurve und vorm Mikro. Dafür eine Spielanalyse die es in 30 Jahren noch nicht gegeben hat. Und dann wird noch hart gedisst wird aus Nicaragua (Flo) und Duisburg (Cabrios). Gut, dass mia uns bei de Löwen alle so gern haben in Giesing!

Animus und Ondro sprechen über Shindy, den Hustle als Fotograf, ob es in Ordnung ist Familien im Rap-Kontext zu dissen uvm.Bestelle jetzt deine Lebensmittel auf korodrogerie.de und spare dauerhaft 5% auf das gesamte Sortiment mit den Code „ANIMUS“ !-Informiere dich jetzt auf athleticgreens.com/animus , teste AG1 völlig risikofrei mit 90 Tagen Geld-zurück-Garantie und sichere dir bei deiner AG1 Erstbestellung einen kostenlosen Jahresvorrat an Vitamin D3+K2 zur Unterstützung des Immunsystems & 5 praktische Travel Packs! Gesundheitsbezogene Angaben zu AG1 und unser Angebot findest du auf: athleticgreens.com/animusAuf die Bedeutung einer abwechslungsreichen und ausgewogenen Ernährung und einer gesunden Lebensweise wird hingewiesen. Außer Reichweite von Kindern aufbewahren. Nicht geeignet für Kinder und Jugendliche unter 18 Jahren, schwangere oder stillende Frauen. Die angegebene empfohlene tägliche Verzehrmenge darf nicht überschritten werden.-Folgt dem Podcast um keine Episode zu verpassen! Kooperationen/Anfragen: deranimuspodcast@gmail.comAnimus auf SocialMedia:Instagramhttps://www.instagram.com/animusTikTokhttps://www.tiktok.com/@animus_offiziellOndro auf SocialMedia:Instagram https://www.instagram.com/ondrohttps://hochzeitsfotograf-ondro.de/ Hosted on Acast. See acast.com/privacy for more information.

Ett Spark er tilbake med faste spalter, gode historier og mye fjas. Gjest er forfatter, journalist, humorist og GD-medarbeider Jørn Dissen. Han forteller blant annet historien om da avføringsprøvene hans ble mistolket for å være morrpølser da de lå i fryseren. Kos deg! Send gjerne innspill på ettspark@gd.no

Ett Spark er tilbake med faste spalter, gode historier og mye fjas. Gjest er forfatter, journalist, humorist og GD-medarbeider Jørn Dissen. Han forteller blant annet historien om da avføringsprøvene hans ble mistolket for å være morrpølser da de lå i fryseren. Kos deg! Send gjerne innspill på ettspark@gd.no Hosted on Acast. See acast.com/privacy for more information.

Erik Dissen er immunolog, forsker og professor ved UiO, institutt for medisinske basalfag. I denne episoden blir du bedre kjent med hvordan Dissen var som medisinstudent, exphil, eksamen og livet som lege! Intervjuet av førsteårsstudentene Hivi og Cordelia. Følg oss på Instagram @medisinstudentsnap for quiz og annen medisinsk moro.

Wir treffen uns in der Verletztlichkeit. Aber zunächst lassen wir Dissen, Canceln und Schweigen hinter uns. Pünktlich zum Weihnachtszoff debattieren die drei Schumachers im Mutmachpodcast von Funke über verkorkste Küchengespräche und Regeln für bessere Debatten: Warum Neo-Machos wie Jordan Peterson und Andrew Tate so viel Zulauf von jungen Männern haben. Warum wir alle Opfer des Patriarchats sind. Harvard-Konzept und Friedemann Schulz von Thun. Was der Unterschied zwischen aktivem und passivem Zuhören ist. Opferkult und Stereotypenmacht. Perspektivwechsel und Tempolimit. Warum Moral und Recht Gegensätze sind. Plus: Die wichtigste Regel für gute Gespräche: Alkohol ist eine zuverlässiger Debattentod. Folge 495

Warum gab es auf CCN4 weniger Disses als auf fast jedem anderen Bushido Album? In dieser Episode erfahrt ihr es. Folg dem Podcast um keine Episode zu verpassen!Kooperationen/Anfragen: deranimuspodcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

The first step in improving tiered instruction is to provide high-quality Tier 1 (core) instruction, but how do we do this with what we're already asked to teach? Carol Dissen, creator of ECRI (Enhanced Core Reading Instruction) shares the benefits of an enhanced core and how all teachers can incorporate explicit strategies into their instruction, regardless of what program they're using.

Hahnenrupfen, Zapust, die Polka und das Zampern – wer in der Lausitz aufwächst, wächst immer auch mit sorbischen Bräuchen auch. Seit Jahrhunderten gehören sie in die Lausitz wie das Spreewasser in den Spreewald. Die Sprache der Sorben verschwindet dagegen mehr und mehr aus dem Alltag, denn selbst Niedersorben sprechen sie kaum noch. Nicht einmal zu Hause. Schade findet das Bernd Pittkunings, der seit 40 Jahren als sorbischer Liederpoet auf der Bühne steht, eigene Lieder, ein Buch und sogar Kabarett in sorbisch macht, wenn das Publikum da ist, das ihn versteht. Für seine Verdienste um das Sorbische bekommt der Künstler jetzt sogar den Mina Witkojc-Preis des Landes Brandenburg. Warum Bernd Pittkunings glaubt, dass die Sprache dennoch nicht ausstirbt, was Spreewälder Mundart ist und warum der sorbische Liederpoet keine Konzerte mehr gibt, ohne dazu eingeladen worden zu sein, erzählt Bernd Pittkunings in einer neuen Folge von Nulldrei55 – dem Cottbus-Podcast. von Radio Cottbus.

Drake und 21 Savage sind auf dem Weg über 350k Einheiten in der ersten Woche zu verkaufen. Doch wie ist das Album überhaupt? Sind diese Zahlen gerecht? Sind die ganzen Drake Disse unter der Gürtellinie oder sind die vertretbar? Genau diesen Fragen gehen wir in dieser Folge auf den Grund!

Jetzt, genau JETZT werden in den Betrieben die Schwerbehindertenvertretungen regulär neu gewählt. So auch in MEINEM Betrieb. Als Chefin halte ich davon NICHTS. Und habe mir vorgenommen die neu gewählte Vertrauensperson nach allen Regeln der Kunst zu DISSEN, zu ignorieren, zu triezen, zu ver...rschen! Wie gehe ich hier vor? Wie werde ich zur aus SBV-Sicht SCHLIMMSTEN Chefin aller Zeiten? Das frage ich heute Schwerbehindertenrechtler Niklas Pastille aus Berlin, der sonst Arbeitnehmer, heute mich, die Arbeitgeberin berät. Themen in der heutigen Folge: Werde ich die neu gewählte SBV dem Integrationsamt melden? Werde ich die Quote erfüllen?! Werde ich die SBV vor der Einstellungen neuer Mitarbeiter beteiligen? Werde ich den Schwerbehinderten einen Wunscharbeitsplatz einrichten? Werde ich die SBV ÜBERHAUPT vor Umsetzung einer Maßnahme gegenüber einem Schwerbehinderten anhören? Ein Schwerbehinderter erkrankt – ich unternehme GAR nichts, richtig? Seminarempfehlung aus dem Podcast:Seminar Schwerbehindertenvertretung Teil 1: https://www.waf-seminar.de/br221

Då kan vi bjuda på ännu ett högaktuellt avsnitt från Breakits podd-verkstad. Denna vecka snackar Breakit-reportrarna Åsa Johansson och Stefan Lundell om:2:31 Babylyckan skakar Caia - men Åsa ser inga problem4:51 Hon rattar nya Handelsfonden - men tvingas nobba nästa Klarna 9:54Framgångsrecept med besk eftersmak - Go North och Kavall i farozonen20:44 Trots massuppsägningarna - tech är värsta framtidsbranschen26:50 Stefan har grävt fram okända 60-miljonersklippet i Podme - här är vinnaren28:00 Tiktok-fenomenet Khaby Lame är veckans köp - men sälj nya Tiktok-iden, tycker Åsa29:30 Sanningen bakom Nakd-toppens oväntade avhoppOch du - glöm inte att ge feedback till podcast@breakit.se. Hosted on Acast. See acast.com/privacy for more information.

With Appalachian roots, Chef William Dissen was raised cooking with fresh ingredients from his grandmother's farm. His upbringing cultivated his cooking style today and has led him to become known as one of the world's most sustainable chefs. Listen as Jamie and William discuss his familial ties to the culinary world, the ups and downs of restaurant ownership, and the importance of sustainable cooking.

Nick analyserar hjärtskärande kvartsfinalförlusten mot Island och dissar samtliga medlemmar i podden.

Mehr perfekte "Disse" findest du nicht im Internet! Wir schwören!

Eine Zeit vor unserer Zeit liegt direkt vor unserer Haustür. Über 1.000 Jahre in der Zeit zurückreisen, das geht im eigenen Auto in ein paar Minuten. Das Ziel muss dann nur Stary Lud sein – das Freilichtmuseum in Dissen. Das Mittelalter in der Lausitz wird dort täglich gezeigt, wie es wirklich war. Als Slawen hier in einer kaum bewohnten Gegend von Ackerbau und Viehzucht in in die Erde gegrabenen Grubenhäusern weitgehend friedlich gelebt haben. Die Geschichte ihres Lebens ab dem 7. Jahrhundert erzählt Erik Panknin. Seit Februar ist er der neue Museumspädagoge in Dissen und von Kopf bis Fuß auf Mittelalter eingestellt. Warum Erik Panknin selbst gern im Mittelalter lebt, sich Kleidung von damals anzieht, Löffel schnitzt und Stary Lud in der Karriere des jungen Museumspädagogen wie der Deckel auf den Tontopf passt, erzählt Erik Panknin in einer neuen Folge von Nulldrei55 - Der Cottbus-Podcast.

"Two Jedi escape a hostile blockade to find allies and come across a young boy who may bring balance to the Force, but the long dormant Sith resurface to claim their original glory." - IMDBIn anticipation of the new Kenobi series, hosts Ashley and Jason discuss the first of the infamous prequel series, Star Wars: Episode I - The Phantom Menace. To paraphrase Jar Jar Binks, "Dissen berry berry bad" idea. Unusual Magic Jewelry:https://www.etsy.com/shop/UnusualMagicJewelry?ref=profile_header

Anthony Dissen, MPH, MA, RDN, CPH, (he/him) is a Registered Dietitian Nutritionist and Public Health Educator focusing on lifestyle medicine, health humanities, narrative-based medicine, and community and public health education. Anthony is currently a professor in the School of Health Sciences at Stockton University in the USA and is currently completing a Doctorate in Education.In this episode, we have a frank discussion regarding the communication of nutrition science within the plant-based community - both the good and the bad. Anthony also chats about how to determine the quality of health information you might stumble across in the online world.In this episode we discuss:• Anthony's background and passion for health science communication• Approaches of the western scientific method vs traditional knowledge systems• Pressure to publish within the scientific community and what this means for the quality of research• Determining the quality of health information accessible online, including his recent paper on the subject• Considering scientific methodology and the hierarchy of evidence when evaluating nutrition science• How poor interpretation of science works against the plant-based movement• The never-ending oil debate and other controversial issues within the whole food plant-based community, such as nuts and seeds, protein, and the use of supplements• The importance of engaging and positive communication styles• And a whole lot more!To view all the links to the websites and documents, make sure you visit the show notes on our website. Don't forget to subscribe to this podcast, leave us a review and share this episode with your friends and family.Please support our work and enable us to deliver more content by buying us a coffee.

LJUGER KARLN? David hasplar ur sig en referens till destilleriet Glen Flagler. Låter som Glen Whatnot eller vår favorit Kafloffenchoch. Lögn eller verklighet? För övrigt har vi tema grainwhisky – både produktion och smaken på äldre buteljeringar. Dessutom ordet hydrometer och en sväng förbi det saligen avsomnade Garnheath. I vårt fraggelberg. Vad var det i glaset? Den här podden är ju en skandal: kaffe och te så långt ögat nådde! Mer om det här med glas Marcus Kainen klev in med ett hissarglas och ett dissarglas. Dissen var Riedel Vinum: https://bagarenochkocken.se/dukade-bordet/dricksglas/cocktail-drinkglas/riedel-vinum-single-malt-whiskyglas-20-cl-2-pack/ …och hissarglaset var Difference Mature Spirits från Orrefors: https://www.artglassvista.se/difference-mature-spirits Kom igen nu Orrefors och skicka lite gratisglas till oss på ETW! Allt man kan tänkas vilja veta om grainwhisky: Cambus 40 YO, en sanslöst bra whisky: https://www.whiskybase.com/whiskies/whisky/87622/cambus-1975 https://www.malts.com/en-gb/products/single-malt-whisky/cambus-40-year-old Produktion av grainwhisky: https://scotchwhisky.com/magazine/ask-the-professor/24527/how-are-bourbon-and-grain-whisky-different/ https://www.whiskyinvestdirect.com/about-whisky/difference-malt-grain-whisky https://en.wikipedia.org/wiki/Grain_whisky Pat Heist på En trea whisky: https://www.entreawhisky.se/78 Och så nördlevel galore, denna historiska källa: https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1965.tb02047.x Girvan är det cirka enda graindestilleriet med en egen core range: http://www.thegirvanpatentstill.com/ Det här med vilka grödor som används: R. C. Agu, T. A. Bringhurst & J. M. Brosnan, ”Production of grain whisky and ethanol from wheat, maize and other cereals”, Journal of the Institute of Brewing 112 (2006), s. 314–323: https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.2006.tb00737.x Campbell, Iain, ”Grain whisky distillation”, i Inge Russell, red., Whisky: Technology, production and marketing ([London]: Academic Press, 2003), s. 179–206. Murray, Douglas, ”Grain whisky distillation”, i Inge Russell & Graham Stewart, red., Whisky: Technology, production and marketing, 2 uppl. (Oxford: Academic Press, 2014), s. 179–198. Det här med kolonnpannor: http://whiskyscience.blogspot.se/2013/08/history-of-column-still.html Ett exempel på hur galet industriellt det ser ut på graindestillerier förresten: http://catchingphotons.co.uk/blog/industrial/port-dundas-distillery/ http://catchingphotons.co.uk/blog/industrial/port-dundas-distillery-part-ii/ Veckans ord: hydrometer Här kan man läsa lite mer: https://www.whiskeystill.net/blogs/whiskey-still-co-blog/27486020-hydrometer-101 Garnheath https://scotchwhisky.com/whiskypedia/2000/garnheath/ Destilleriet låg ungefär här: Glen Flagler https://www.thewhiskyexchange.com/p/2123/glen-flagler-8-year-old-bot1970s Glen Flagler var minsann lätt rökigt och inte orökigt, Jeroen! Kolla här bara: https://scotchwhisky.com/whiskypedia/2034/glen-flagler/ (Vi hade kunnat diskutera Killyloch och Islebrae men något ska vi väl ha kvar för framtiden.) Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky

Die Damen zerlegen genüsslich die neue Minister Riege.

William Dissen is a renowed chef with 3 popular restaurants in North Carolina.  He's also known for his efforts to be sustainable.In this interview Kumarhia and Dissen talk about the love of food, cultural traditions and how to celebrate Thanksgiving without the myth of its origin.Find out more about Dissen here:https://marketplace-restaurant.com/chef-william-dissenhttps://haymakerclt.com/team/william-dissen/https://billydschicken.com/https://twitter.com/chefbillyd?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthorhttps://www.instagram.com/chefbillyd/?hl=enWatch William going head to head to Gordon Ramsay here:https://www.dailymotion.com/video/x82m7zfwww.charukumarhia.com www.charukumarhia.com

Heute besucht uns David's Freundin Anni: Wie ist das, wenn ein Millennial und eine Gen-Z zusammen eine Beziehung führen? Außerdem kündigen wir unsere LIVE EP an & erzählen, wie K.I.Z. uns fälschlicherweise gedisst haben! Achso, und weiß sie wer "Darkwing Duck" ist? Diese Woche bei "Wir Waren Mal Stars". Hochschule Fresenius: https://hs-fresenius.de/berufsbegleitend/?utm_source=mediascale&utm_medium=audio&utm_campaign=HFR-21-002&utm_content=zebra-wirwaren-mal-stars_007?crmid=aCbKchHcAaAaAa

Por Pr. Gilson Bifano. Mensagem 12 da série "Obras da Carne e fruto do Espirito na vida em família". https://bbcst.net/W7723

Por Pr. Gilson Bifano. Mensagem 12 da série "Obras da Carne e fruto do Espirito na vida em família". https://bbcst.net/W7723

Por Pr. Gilson Bifano. Mensagem 12 da série "Obras da Carne e fruto do Espirito na vida em família". https://bbcst.net/W7723

Por Pr. Gilson Bifano. Mensagem 12 da série "Obras da Carne e fruto do Espirito na vida em família". https://bbcst.net/W7723

Por Pr. Gilson Bifano. Mensagem 12 da série "Obras da Carne e fruto do Espirito na vida em família". https://bbcst.net/W7723

Por Pr. Gilson Bifano. Mensagem 12 da série "Obras da Carne e fruto do Espirito na vida em família". https://bbcst.net/W7723

For the full audio interview, transcript, show notes and more visit: https://altassetallocation.com/ Are you an American new to remote work and thinking about living outside of the US? Make sure you don't miss this episode with Mark Dissen, Founder of WayFarer Accounting which is specialized in helping expatriates and digital nomads with their taxes. The US and Eritrea are the only countries on earth that tax you for being a citizen, BUT there are some ways to save big on taxes while working overseas. In this conversation, we discuss how Americans can save big on taxes when working outside of the US, what you need to know and watch out for to take advantage of these significant savings - which means more investable cash. Enjoy this conversation with Mark Dissen. --- Support this podcast: https://anchor.fm/investinalts/support

Dietitian Anthony Dissen has the plant-based science down cold, like many of us. What sets him apart is his research in and experience with group programs to change behaviors in an engaging, positive, and sustainable fashion.