Podcasts about Escargot

ProNatura a élu lʹanimal de lʹannée 2025: lʹescargot des haies. Un être discret, timide, presque fade. Pourtant, le gastéropode recèle des secrets sulfureux. Voici son portrait intime esquissé par François Turrian.

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durée : 00:03:35 - Un escargot au style raffiné dans la nature vauclusienne - par : Nathalie Mazet - Derrière son nom sophistiqué, l'élégante striée cache un petit escargot bien présent en Vaucluse. Discret, orné de fines stries et doté d'un opercule protecteur, il joue un rôle écologique essentiel en décomposant la matière organique. Zoom sur notre star du jour avec Joseph Jacquin-Porretaz.

Dans cet épisode du Duel Vision Libre, nous explorons les sorties cinématographiques qui font l'actualité ! Entre drames intimes, biopics émouvants et récits contemplatifs, nous passons en revue La Chambre d'à côté, un film poignant qui aborde les relations humaines avec finesse, Better Man, le biopic tant attendu sur la vie de Robbie Williams, Julie Se Tait, une œuvre singulière sur le silence et la révolte, et Mémoire d'un Escargot, une plongée sensorielle dans la mémoire et le temps qui passe.   Mais ce n'est pas tout ! Nous évoquons également d'autres films marquants qui arrivent sur nos écrans et méritent toute votre attention. Entre coups de cœur et débats passionnés, cet épisode est l'occasion de plonger dans les films qui font vibrer le cinéma en ce moment.   À vos écouteurs, et que le duel commence ! Soutenez-nous sur PayPal !

Raconter une existence remplie d'épreuves par le biais de l'animation avec des personnages en pâte à modeler : c'est le pari fou, et réussi, de Mémoires d'un escargot. Il s'agit du deuxième long métrage de l'Australien Adam Elliot, qui avait connu un succès planétaire en 2009 avec Mary et Max. À lire aussiAvec «Sauvages», Claude Barras veut attirer l'attention sur la lutte du peuple Penan de Bornéo

Raconter une existence remplie d'épreuves par le biais de l'animation avec des personnages en pâte à modeler : c'est le pari fou, et réussi, de Mémoires d'un escargot. Il s'agit du deuxième long métrage de l'Australien Adam Elliot, qui avait connu un succès planétaire en 2009 avec Mary et Max. À lire aussiAvec «Sauvages», Claude Barras veut attirer l'attention sur la lutte du peuple Penan de Bornéo

durée : 00:07:05 - Les sorties cinéma de la semaine - par : Laurent Delmas, Christine Masson - Un thriller haletant librement inspiré de l'affaire Dutroux, une bouleversante chronique familiale sous fond de dictature militaire, une merveille d'humanité en stop motion, une adaptation réussie du roman de Sorj Chalandon...

durée : 00:27:50 - Les Midis de Culture - par : Marie Labory - Au programme du débat critique, du cinéma : "Mémoires d‘un escargot" d'Adam Elliot et "Le Dossier Maldoror" de Fabrice du Welz. - réalisation : Laurence Malonda - invités : Antoine Guillot Journaliste, critique de cinéma et de bandes dessinées, producteur de l'émission "Plan large" sur France Culture; Thierry Chèze Journaliste, critique de cinéma, directeur de la rédaction du magazine Première, animateur de télévision et de radio

This is the moment when adult Huhu Beetles emerge from their rotting logs. If you are nearby a forest (especially a pine forest) you will be familiar with the sharp collision noises on your kitchen window when preparing dinner. Those huhu beetles fly towards the light and crash audibly. They've spent a few years as huhu grubs in dead wood, where they help with the decomposition – ashes to ashes, dust to dust! The grubs, of course, are a famous New Zealand delicacy: massive bits of protein can be quickly fried in a pan with a bit of salt and pepper (or even other fancy condiments). Just be prepared to prick a few holes in the body of this massive grub so that you won't get any exploding internal body segments! Happened to me – just look at my kitchen ceiling! Some kids would be keen to help you out in the kitchen – it's practical curricular topic to discuss the necessary search for alternative proteins in our country. Talking about alternative proteins: Slugs and Snails are a real pest in the garden at this time of the year – moisture and new plant growth encourages them, and eggshell barriers don't work at all Control measures that work: Weed control will expose them to predators (thrushes). Give your local song thrush (which might be nesting in or near your garden) an “anvil” to smack the shells of snails on – a large flat (decorative!) rock is perfect. Using Bait pellets in a pottle dug into soil. A take-away container with lid on and bait inside, with holes cut in the side of the container to let slugs and snails in but prevent dogs and cats from getting at the bait. An alternative version is to use some off cuts (15-30 cm long) of plastic wastepipe with a diameter of 50 to 75mm, which allows access to slugs and snails, but not to birds. Put some bait in the pipes and anchor them down with a heavy brick. They also love to hide in half grapefruit skins (upside-down). Encourage Carabid beetles (Ground beetles) – they often feed on slugs and snail juveniles and eggs. “Hunt-and-kill evening” with the kids (at full moon?) – always a good excursion after dinner. Grab a headlight torch and a bucket to collect them in… night sleuthing! Remember: these hermaphrodites can produce a few hundred eggs each, so reducing populations now makes good sense. Trapping under cloth, planks, and other artificial cover. Slugs and snails love that cover as it increases relative humidity and stops them from drying out. Around the wooden outside of raised beds, put a strip of copper foil, almost all the way around, plus a sizeable 6 Volt battery providing power to both ends of the copper strip. This creates a nice current that they are reluctant to cross, and it protects your vegies/seedlings. But... why not eat them? In France, the brown garden snail (originally from North Africa) is the second-preferred species of escargot for human consumption. Collect the fattest ones and eat them! That will make you an invasivore! Escargot - pourquoi pas? Cantareus aspersus is, to us, an exotic species of snail. It is commonly accepted that it was introduced to New Zealand by the French around the early 1860s. The reason for this is really simple: the brown garden snail is highly prized as escargot in the Mediterranean region. In fact, it has always been the preferred back-up for the slightly larger, but closely related vineyard snail (Helix pomatia). Recently I read that European populations of Cantareus have become depleted as a result of non-sustainable over-harvesting of wild specimens. These days the species is the subject of heliciculture, the captive rearing of these delicacies, also known as snail farming. I suppose there may be a few people out there who can set aside the horrific idea of eating invertebrates (quelle horreur!) and who would like to be part of the latest ecological craze of harvesting a truly wonderful resource that yields fat-free, cholesterol-free protein from the comfort of your own back yard. I have tried this recipe many times and demonstrated it on live television with consenting adults (Good Morning show) and absolutely wildly enthusiastic kids (What Now?). Snail control á la Gourmet involves collecting the finest, fittest and fattest garden snails from the threatened garden areas. Put them in big jars and "starve" them for 4 to 5 days on old white bread. This "starving" is an important procedure. As you will undoubtedly remember from experiments, carried out at your primary school's nature table, the snails have a habit of excreting dark, stringy poopy-plops. I think it's time to inform you of the fact that these dark, stringy poopy-plops will have to be evacuated from the snail's gut system before cooking, simply because they taste like… yes, they taste rather bad! White bread will slowly replace the dark excrement, and it improves the taste of the final escargot beyond belief! Put a big pot of water on to boil and chuck all these "starved" snails into the boiling water. Simmer them for about 3 minutes (boil the water first before launching the snails - do not over-cook the snails, for they will turn out tasting like rubber bands!). Take the snails out, leave them to cool off (otherwise you'll burn your hands). Remove the bodies from their long-term residence with eyebrow tweezers or entomological forceps. This is known in the trade as a "forceps delivery". Then fry them for perhaps 4 to 5 minutes in some simple garlic butter. Do not fry too long, because they will turn out like garlic-flavoured rubber bands. Recently, Allyson Gofton made a very helpful suggestion to even further improve the culinary effort of our pest control: "starve" the snails on garlic bread, so that they are automatically marinated while alive! Voilá, this is my recipe for the Bugman's Escargot. You can serve them in their own shells (remember to make a mental note of which snail came from which shell, otherwise fights may break out). In any case I can recommend them with a 1965 Chateau Tahbilk - they go well together Bon Appetit! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Cette semaine dans le balado, quatre très bons films, mais on ne sent pas du tout l'ambiance des fêtes qui approche… Un séjour marquant en forêt dans COMME LE FEU de Philippe Lesage, on garde le moral autant que possible avec le drame animé MÉMOIRES D'UN ESCARGOT, une ambiance morose et la cruauté des Hommes dans LA JEUNE FEMME À L'AGUILLE et l'argent de fait définitivement pas le bonheur dans HEUREUX GAGNANTS. Bon épisode ! 0:00 Actualités 22:49 Comme le feu 34:12 Mémoires d'un escargot 41:36 La Jeune femme à l'aiguille 47:12 Heureux gagnants

Un bon rythme cette semaine qui me permet de vous proposer un épisode contenant 3 films, tous vus en salles : Un film d'animation : Mémoires d'un escargot (1min10) Une comédie : Saturday Night (4min26) Une comédie dramatique : A real pain (7min55) 

Sketch, Kuro and our returning guest LumRanmaYasha discuss the finale of Uzumaki and share their final thoughts on the production. Then it's Sketch and Lum send-off Rick and Morty: The Anime. 00:00:00 - Uzumaki 01:24:25 - Rick and Morty: The Anime

durée : 00:01:46 - Opération escargot

durée : 00:02:08 - Le brief éco - Mieux vaut éviter les autoroutes alsaciennes lundi, une opération escargot est programmée entre Mulhouse et Strasbourg pour protester contre une taxe poids lourds qui doit voir le jour en 2027.

J'ai toujours pensé que mon sujet de recherches ne méritait pas un épisode. Mais lors de la campagne du carnet Passion Médiévistes en avril 2024, vous avez débloqué le palier "Escargot", et j'avais promis qu'avec cet objectif atteint, je ferais cet épisode. Alors le voici, et je ne suis pas seule, j'ai demandé de l'aide à mon camarade Albert Leparc (que vous entendez souvent dans le podcast, dans Jeux vidéo & Moyen Âge et Super Joute Royale). C'est un épisode particulier, j'espère qu'il vous plaira, et bonne plongée dans la codicologie ! ▪ Infos sur le podcast Créé et produit par Fanny Cohen Moreau depuis 2017. ➡ Pour en savoir plus sur cet épisode > https://passionmedievistes.fr/mes-recherches ➡ Soutenir le podcast > https://passionmedievistes.fr/soutenir/ ➡ Instagram > https://instagram.com/passionmedievistes/ ➡ Facebook > https://facebook.com/PassionMedievistes ➡ BlueSky > https://bsky.app/profile/passionmedievistes.bsky.social ➡ Twitter > https://twitter.com/PMedievistes Écriture, enregistrement, montage et mixage : Fanny Cohen Moreau Et si vous lisez jusqu'ici, est-ce que vous venez le 26 octobre 2024 à l'enregistrement à Paris ? Toutes les infos sont sur mon site et les réseaux sociaux de Passion Médiévistes.

Notre critique du film "Mémoires d'un escargot" réalisé par Adam Elliot avec les voix de Sarah Snook, Kodi Smit-McPhee, Jacki Weaver, Eric Bana, Nick Cave et Dominique Pinon.Abonnez-vous au podcast CINECAST sur la plateforme de votre choix : https://smartlink.ausha.co/cinecast  ---  Titre : Mémoires d'un escargotSortie : TBARéalisé par Adam ElliotAvec les voix (VO) de : Sarah Snook, Kodi Smit-McPhee, Jacki Weaver, Eric Bana, Nick Cave, Dominique PinonSynopsis : La vie de Grace Pudel, petite fille solitaire, collectionneuse d'escargots et passionnée de lecture, a volé en éclats le jour de la mort de son père. Dans une famille d'accueil indifférente, séparée de son frère jumeau dont elle attend désespérément les lettres, malmenée par ses camarades, elle s'enfonce dans le désespoir...#Critique #CINECAST #EmmanuelleHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Titled 'Three Men and a Vet' (although there is disagreement on the accuracy of the statement), John Hartley takes us through why the vets helped him to find a new home when he relocated to Farnham and some of the traditions of the L'Escargot. We find out how he become involved in rugby, put the rugby world to right and why his most important game is yet to come.

The party further explore the carnival. Join us on Patreon and Discord to support the show! Everything helps! Thanks to all of those who already help keep the show going! www.patreon.com/wereratstudios discord.gg/w3F2bZC67F

Tous les matins à 8H10, Salomé nous donne des infos aléatoires du monde.

1. Julien Fade - Losing You 2. Swedish House Mafia x Niki & The Dove - Lioness (Francis Mercier Remix) 3. Panuma, Nina Carr - Feed The Fire 4. Punctual & Lewis Thompson - Perfect 5. Mr. Belt & Wezol, Shift K3Y - Promises 6. Lotrax - Bringing Me Down 7. BYOR - You're So Awesome! (Club Mix) 8. G-POL, GetCosy, KIIDA - OBNAL 9. No Thanks - Sixth Gear 10. Teko - Bambilibam 11. Thomas Gold, Lucas Butler & Some - Crying Rainbows 12. Diplo & Mau P feat. Gunna - Receipts 13. Dillon Francis & Julian Jordan - The Sound 14. KREAM & Millean. - What You've Done To Me feat. Bemendé (Drumsheds Version) 15. RÜFÜS DU SOL - Lately (SLVR Remix) 16. Keinemusik - Move (KREAM Remix) 17. Hanumankind - Big Dawgs (RITN Edit) 18. Paul VHR - One More Night 19. Jay Eskar, ESCARGOT, SNAILS feat. Justin J. Moore - Earthquake 20. SMACK x Antoine Delvig x Luciana - Tekno

Dagens afsnit indeholder alt fra mærkelige fund i børnelommer til at udfylde træskolisten også kaldt bucketlisten. Og så finder vi ud af, hvad det nemmeste og sværeste er at sælge på loppemarked.

Eagles are majestic animals, fearsome apex predators that hunt large prey. But then their is that one Kite that only eats snails, the Snail Kite. Today we meet an odd ball bird, and find out how they're adapting to survive in a changing world.To support Bird of the Week and gain access to our second podcast, What's up with that's Bird's Name? click on through to Patreon: www.patreon.com/birdoftheweekWant birds in your inbox? Drop me a line at weekly.bird@outlook.com and I'll hook you up with a free weekly bird.Links:Snail Kite: https://ebird.org/species/snakitPhenotypic Plasticity: https://en.wikipedia.org/wiki/Phenotypic_plasticityOystercatcher bill: https://scienceblogs.com/tetrapodzoology/2010/07/11/incredible-bill-of-oystercatcher

A kerekes kecskéktől a terápiás tinókig minden belefér a jövőbe, ha nagyon akarjuk. Jegyzetek A hét hőse a humán fotós (https://www.milesastray.com/about), akit kizártak az AI-fotóversenyről (https://444.hu/2024/06/14/kizartak-a-fotost-az-ai-fotoversenyrol-miutan-kiderult-hogy-valodi-fotoval-nyert) FU ICQ és tsai, István hallgató szíves közlésére: az MSN él mint Escargot (https://escargot.chat/) FU Winamp: polcra tehető érintőképernyős változatban tért vissza (https://boingboing.net/2024/06/13/winamp-as-a-real-life-touchscreen-stereo-system.html) Google-játszótér (https://searchplayground.google/) Ne legyen szar a Google: UDM14 kereső (https://udm14.com/) 2 évvel a múltba rovat 2022: elmentünk a ROBOTKECSKE mellett?!? (https://www.cycleworld.com/story/motorcycle-news/kawasaki-bex-rideable-robot-goat/) Minden mindegy rovat Az internet halott vagy még rosszabb a helyzet? (https://theconversation.com/the-dead-internet-theory-makes-eerie-claims-about-an-ai-run-web-the-truth-is-more-sinister-229609) Halottinternet-elmélet (https://en.wikipedia.org/wiki/Dead_Internet_theory) Magyarul ugyanerről (https://telex.hu/techtud/2024/06/25/halottinternet-elmelet-internet-bot-mesterseges-intelligencia-facebook-kozossegi-media) Bizarr focis YouTube-videók (https://www.youtube.com/watch?v=xHKaOoSV8Vk) A CRISPR már uncsi, a menőbb genetikusok a seekRNA-vel buliznak (https://phys.org/news/2024-06-crispr-seekrna-pathway-accurate-gene.html) Űri huncutságok rovat Űrhajszárító (?) segít a szívműtét után (https://www.bbc.com/news/articles/cv224pxz418o) Pedig amúgy az űrhajósok nem is használnak hajszárítót (https://www.youtube.com/watch?v=uIjNfZbUYu8) Megjöttek a holdkőzetek a Hold túloldaláról (https://arstechnica.com/space/2024/06/china-has-completed-another-impressive-robotic-mission-to-the-moon/) Füvezés és fázás rovat Okos faszerkezetek (https://www.technologyreview.com/2024/06/24/1093513/achim-menges-architect-wood-buildings-sustainability/) Időjárásérzékelő pavilon (https://vimeo.com/73727749) Terápiás tehenek (https://hvg.hu/tudomany/20240620_terapias-tehenek-nok-ferfiak)

It is time for LAST TIME ON! The podcast for everyone who wants to watch all those great television shows out there, but who has the time for that? Our hosts don't, so they take the randomized highway down your favorite shows they haven't seen, and try to guess what happened... Last Time On!This week, Xhafer takes the blame for 2016, Ben talks Robin Hood, and Victor endures straw shame.

In this episode of Fabulously Delicious, host Andrew Prior delves into the delectable world of beignets, the French doughnut with a rich history and countless regional variations. From its ancient Roman origins to its prominence in French culinary tradition, beignets have evolved into a beloved treat enjoyed during celebrations like Mardi Gras. Andrew explores the diverse regional varieties, such as the chestnut-flavored frittelle of Corsica and the citrusy merveilles of the southwest, showcasing the beignet's versatility and cultural significance. Andrew also shares fascinating historical anecdotes, including how the Ursuline Nuns brought beignets to New Orleans in 1727, where they became an iconic part of Creole cuisine. He provides traditional and regional recipes for making your own beignets at home, whether you prefer the classic pâte à choux method or a yeast-leavened dough. With tips on creating both sweet and savory versions, listeners can experience the joy of this delightful pastry in various forms. Tune in to learn about the intricate history, preparation techniques, and cultural impact of beignets. Whether you're a foodie, a history buff, or simply someone with a sweet tooth, this episode promises to offer a deliciously entertaining exploration of one of France's most cherished culinary delights. Don't miss out on Andrew's engaging storytelling and expert insights into the fabulous world of French food. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Escargot recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the world of Hexagonia Preview: Don Diablo & Felix Jaehn - Monster (Don Diablo VIP Mix)1. Plastik Funk – Treasure Ft. Lasada2. Eddie Craig & Amy Pearson - Spell3. Marten Hørger - Right Here4. Louis The Child X Madeon - Believe It5. SVRT - Push Me Away6. Disclosure - She's Gone, Dance On7. Narciss - Forbidden Fruit8. The High - Oh Ah9. Juyong - Seratonin10. Kapuzen - Meet Me11. Jay Eskar - Echoes Of Me12. Efim Kerbut - Pull Up13. Raven & Kreyn X KDH X Pure Cold - Tech Phonk14. Vato Gonzalez - Sinnerman Riddim15. Don Diablo - Smalltown Boy16. HI-LO, Space 92 - PEGASUS (How We Know) [Oliver Heldens Vocal Mix]17. Escargot, Snails - Bounce Back18. Salento Guys, Paki, Nicola Fasano - Gimme More Higher19. Bensley, Justin Hawkes & Kumarion - Carry The Fire20. DIVICIOUX - Lose My Breath

In this episode of "Fabulously Delicious, the French Food Podcast," we celebrate the life and legacy of Gaston Lenôtre, the legendary French pastry chef. Born on May 28, 1920, in the picturesque region of Normandy, Lenôtre's early years were steeped in the rich culinary traditions of France. Influenced by his mother's work as a pastry chef for French nobility and his father's role as a chef saucier at Paris's Grand Hotel, Lenôtre developed a passion for pastry that would define his illustrious career. After an apprenticeship in Bernay, where he mastered the art of millefeuilles and éclairs, Lenôtre's journey to culinary stardom began in earnest, eventually leading him to Paris where his exquisite creations won the hearts of high society. Gaston Lenôtre's innovative spirit and commitment to excellence transformed the world of pastry. His insistence on using the finest ingredients, particularly butter from Normandy's lush pastures, became his signature. Lenôtre's creations, such as the famous "Succès" and the elegant Opera cake, showcased his ability to elevate traditional recipes to new heights. His meticulous approach to pastry-making, likened to architecture in its precision, set new standards in the culinary arts. Lenôtre's influence extended beyond his delectable desserts; he opened a cooking school in Plaisir, Yvelines, in 1971, where renowned chefs like Pierre Hermé and Alain Ducasse honed their skills, perpetuating his legacy of culinary excellence. Lenôtre's impact on French cuisine was profound, with ventures that expanded his reach globally. From opening Maison Lenôtre shops in Berlin, Japan, and the Middle East, to co-founding Les Chefs de France at Walt Disney World's Epcot Center, Lenôtre brought French haute cuisine to an international audience. His innovation in catering, leveraging advancements in freezing technology, allowed him to serve gourmet creations at grand events worldwide. Despite setbacks, such as the closure of his New York venture, Lenôtre's resilience and creativity ensured his continued success. Named Pastry Chef of the Century and Le Gentleman Pâtissier, Gaston Lenôtre's legacy endures through his timeless recipes, his family's continued involvement in his business, and the countless chefs he mentored, forever shaping the world of pastry. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Escargot recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a Text Message.Part 1 - Lil takes the reins and lays out her ultimate Disney vacation plan. With a $5,000 budget, she crafts a magical itinerary filled with enchanting experiences, delicious dining, and unforgettable memories. Tune in to see how Lillian balances the magic and the budget, and stay tuned for Part Two where Becky presents her plan. Who will come closer to the budget without going over?1 Base Tix 4 days - 627.691 BT 4d + MM - 812.69Room only $2,185Total $3,625.38$140 for ILL$919.50 food (including tax/tips)$242 for extras$46 Resort MugsGrand Total $4,972.88Day 1 - DS/Resort - Stop @ Ft Wilderness by 8am for Horseback Riding! ($58.50 PP = $117) hotel @ 10:30am, check in & leave bags w/bell svcs - room prob won't be ready - explore resort, take bus to DS. Walk around, lunch @ EET $40 (Bread Service $19.95, Boozy Slushy $12, Mango Lassi $5.95), boat to PO, explore, carriage ride ($65), beignets @ Scat Cat's (3 Mickey Shaped for Nero $7.79, Baton Rouge w/RumChata for Lil $12.49) $21.50. boat to DS, bus to Coronado. Get luggage (give bell srvs $5), relax/enjoy the room. Go to Dahlia Lounge 8pm - watch fireworks, $61 (Shrimp Pil Pil $16.50, Calamari $16, Espumoso Punch $16). bed after that.Day 2 - MK Tron ILL $40, Split a Cinnamon roll $6.99 from Gastons & 2 LeFou's Brew $6.79 ($22 total), ride whatever we can (Peter Pan, Pirates, Haunted, Winnie, Small World, Carousel of Progress, Ppl Mover, Tiki Room, Thunder Mtn, Tiana's), lunch @ Skipper Canteen $74 (Jungle Bird cocktail $15, Hardy Har Char Siu Pork $29, Cachacas $15), Try for Tron ILL for night time. Watch fireworks, late dinner at Cinderella's Royal Table ($84 pp, The Castle Flight $15) $230, hang out in the shops until crowds die down, bus to Coronado. Day 3 - AK FoP ILL $30 Start w/Safari and work through other rides (Navi if the wait isn't too long, Dino, Everest, Nemo and Fest of the Lion King). Lunch at Nomad Lounge (join walk-up list early!) $60 (Bread service $18, Pork Belly $15, Night Monkey Cocktail $15), train to conservation station to draw and pet some animals, then head out - search for DiVine on our way out! Bus to Jambo House, relax and explore the resort until we're ready for dinner at Boma! $140 then go back to Coronado and possibly see fireworks from roomDay 4 - Rest - sleep in, relax by pool, Mosaic activity $50 ($25 each), bus to MK around 3pm and head to Poly to see if we can get into Trader Sam's! (Kalua Pork Tacos $10.50, Dumplings $10, Skipper Sipper $6, Uh-Oa $26.50) $59, monorail crawl to walk around the resorts, then back to Poly to watch fireworks and elec water pageant from the beach - dinner @ Capt Cook's $25 (Spicy Korean Chic Bowl $12.99, Thai Coconut Meatballs $10.49), monorail to MK and bus to CoronadoDay 5 - HS Rise ILL $40 Ride whatever we can, Ronto Wraps for lunch $25 for 2, Cold Brew Black Cat $6, Stop into free Chase card holder photo spot, Dinner at Brown Derby Lounge $55 (Escargot $19, Cobb Salad $25), watch Fantasmic then back to CoronadoDay 6 - EPCOT Cos Re ILL $30, check out of hotel before heading to park, leave bag at bell services. Ride whatever rides we can (especially Soarin), Stop into free Chase card holder photo spot, graze at Food & Wine Fest booths all day ($80 allowance), LaCava Avocado $21, explore world showcase, watch night time show and head home (after getting bag from hotel and tipping bell serv $5).Instagram @MagicalSisterlyTouristsemail magicalstpod@gmail.comGet 15% off at Magic Candle Company with code MSTPodhttps://magiccandlecompany.com/mstpodcast

In this episode of "Fabulously Delicious, the French Food Podcast," we delve into the world of escargot, a quintessential delicacy in French cuisine. Escargot, or snails, have been savored in France and beyond for centuries, transforming from common garden pests to gourmet treats. We explore the diversity of snail species, with biologist Benoit Fontaine noting over 700 varieties in France alone. These fascinating creatures, often farmed to ensure safety and quality, are cherished for their delicate flavor, especially when prepared with traditional French techniques and served with garlic butter or wine sauces. Our discussion highlights the cultural significance of escargot across the globe. From ancient Greece to the Roman Empire, and into modern culinary practices, snails have held a unique place in history. We trace the origins of the famous Escargots de Bourgogne to diplomat Charles-Maurice de Talleyrand-Périgord and chef Marie-Antoine Carême, whose innovative presentation to Tsar Alexander in 1814 cemented the dish's status in haute cuisine. We also touch on the Middle Ages, where snails symbolized courage, and how Pope Pius V's decree allowed their consumption during Lent, underscoring their historical and religious importance. For those intrigued by the culinary and nutritional benefits of escargot, this episode offers insights into preparation methods, including the essential purging process that ensures snails are toxin-free. We explore the slow food movement's adoption of the snail as its emblem, representing ecological and sustainable eating practices. Additionally, we discuss the luxury of snail caviar, known as "Pearls of Aphrodite," and the health benefits of escargot, which are low in calories and rich in protein, magnesium, and iron. Join us for a tantalizing journey through the rich heritage and modern-day appreciation of this French delicacy, perfect for food enthusiasts and culinary adventurers alike. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Escargot recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Feed out nutritious Aquarium Co-Op Baby Brine Shrimp to your fish! https://www.aquariumcoop.com/products/aquarium-co-op-brine-shrimp-eggs   Subscribe to Zenzo's YouTube channel Tazawa Tanks: www.youtube.com/@TazawaTanks    

On aime ce qui nous a émerveillé … et on protège ce qu'on aime. ________ Découvrir tout l'univers Baleine sous Gravillon, et Mécaniques du Vivant sur France Culture : https://baleinesousgravillon.com/liens-2 Soutenir notre travail, bénévole et sans pub : https://bit.ly/helloasso_donsUR_BSG http://bit.ly/Tipeee_BSG https://bit.ly/lien_magq_lilo_BSG Nous contacter pour une conférence, un partenariat ou d'autres prestations ou synergies : contact@baleinesousgravillon.com ________ Interview : Marc Mortelmans Rédaction en chef des articles du site https://baleinesousgravillon.com : Guillaume Lassalle et Bérénice Toutant Rédacteurs : Julien Brethiot, Chloé Routa, Héloïse Caraty, Thomas Prat, Aurore Fayard, Rémi Trivellato BSG dans les Festivals : François Léger BSG sur Instagram : Audrey Tindilière Graphisme / vidéos : Elouan Plessix Montage / notices / programmation : Zeynab Tamoukh, Albane Couterot, Laure Davoigneau, Dorian Roulet  Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Fluent Fiction - French: The Parisian Escargot Escapade Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-parisian-escargot-escapade Story Transcript:Fr: Un jour frais et lumineux à Paris, Pierre, un garçon simple de la campagne française, s'aventurait timidement dans le flot incessant de la ville.En: On a fresh and bright day in Paris, Pierre, a simple boy from the French countryside, timidly ventured into the city's bustling flow.Fr: La Tour Eiffel se dressait fièrement dans le ciel clair, les lumières des cafés scintillaient comme de petites étoiles à terre.En: The Eiffel Tower stood proudly in the clear sky, the lights of cafés sparkling like little stars on the ground.Fr: Pierre regarda autour de lui, émerveillé.En: Pierre looked around, filled with wonder.Fr: C'était d'abord pour Pierre une promenade dans la ville.En: For Pierre, it was initially just a stroll through the city.Fr: Du Moulin Rouge à Notre-Dame, il se faufilait à travers les rues pavées.En: From the Moulin Rouge to Notre-Dame, he weaved through the cobblestone streets.Fr: Et puis, le vent portait le parfum du pain frais et il suivit son nez jusqu'à un petit café parisien niché à côté de la Seine.En: And then, the wind carried the scent of fresh bread and he followed his nose to a small Parisian café nestled next to the Seine.Fr: Intrigué, Pierre est entré.En: Intrigued, Pierre walked in.Fr: Il a pris place à une petite table ronde et le serveur est venu.En: He sat at a small round table and the waiter came over.Fr: "Bonjour Monsieur, que puis-je vous servir?En: "Good day, Sir, what can I serve you?"Fr: " Demande-t-il.En: he asked.Fr: Pierre regarda le menu.En: Pierre looked at the menu.Fr: Le mot 'Escargots' lui est apparu.En: The word 'Escargots' caught his eye.Fr: Il avait entendu dire que les escargots étaient un plat très populaire à Paris.En: He had heard that escargots were a very popular dish in Paris.Fr: Il sentait qu'il se devait d'essayer.En: He felt he should give them a try.Fr: "Escargots, s'il vous plaît," répondit Pierre avec hésitation.En: "Escargots, please," Pierre hesitantly replied.Fr: Le serveur hocha la tête et s'en alla.En: The waiter nodded and went off.Fr: Quand il revint, il apporta un plat avec six petits escargots joliment disposés et une fourchette minuscule.En: When he returned, he brought a dish with six neatly arranged small escargots and a tiny fork.Fr: Pierre a été étonné.En: Pierre was surprised.Fr: "Comment vais-je manger avec ça?En: "How am I going to eat with this?"Fr: " pensa-t-il tout en regardant la petite fourchette.En: he thought as he looked at the small fork.Fr: Alors, il essaya de piquer un escargot avec la petite fourchette, mais il glissait tout le temps.En: So, he tried to spear an escargot with the tiny fork, but it kept slipping.Fr: Malgré ses multiples tentatives, il n'y est pas parvenu.En: Despite several attempts, he couldn't manage it.Fr: Il se sentait maladroit et perdu.En: He felt awkward and lost.Fr: Juste alors, une vieille dame assise à la table voisine remarqua son dilemme.En: Just then, an old lady at the next table noticed his dilemma.Fr: Elle sourit et s'approcha de Pierre.En: She smiled and approached Pierre.Fr: "C'est votre première fois avec des escargots?En: "Is this your first time with escargots?"Fr: " demanda-t-elle.En: she asked.Fr: Pierre hocha la tête, rougissant un peu.En: Pierre nodded, blushing slightly.Fr: La vieille dame expliqua doucement comment utiliser correctement la petite fourchette pour manger les escargots.En: The old lady gently explained how to properly use the small fork to eat the escargots.Fr: "Merci, Madame," dit Pierre, le visage illuminé par un grand sourire.En: "Thank you, Madame," said Pierre, his face brightened by a big smile.Fr: Il a essayé à nouveau, cette fois avec succès.En: He tried again, this time successfully.Fr: Il a savouré l'escargot, appréciant chaque saveur unique.En: He savored the escargot, enjoying each unique flavor.Fr: Il en était très content.En: He was very content.Fr: Ce fut une journée mémorable pour Pierre.En: It was a memorable day for Pierre.Fr: Sa première visite à Paris, sa première expérience avec les escargots, tout contribuait à rendre cette journée très spéciale.En: His first visit to Paris, his first experience with escargots, everything combined to make this day very special.Fr: Il se promit de revenir encore plus souvent.En: He promised himself to come back more often.Fr: Beaucoup plus à l'aise avec la petite fourchette, il quitta le café, heureux.En: Much more comfortable with the small fork, he left the café, happy.Fr: Ainsi, une simple journée à Paris est devenue une grande aventure pour Pierre.En: Thus, a simple day in Paris turned into a grand adventure for Pierre.Fr: C'était une leçon de bravoure et d'aventure pour lui.En: It was a lesson in courage and adventure for him.Fr: Il avait surmonté sa peur et sa confusion.En: He had overcome his fear and confusion.Fr: Pierre avait vécu la véritable essence de Paris.En: Pierre had experienced the true essence of Paris.Fr: C'est cela l'art de vivre : essayer de nouvelles choses, apprendre et grandir.En: That's the art of living: trying new things, learning, and growing.Fr: A la fin de cette journée, Pierre rentra chez lui plus riche en expérience.En: By the end of this day, Pierre returned home richer in experience.Fr: Il savait désormais qu'il n'y avait pas de petite victoire.En: He now knew that no victory was too small.Fr: Chaque défi surmonté avait son importance.En: Every challenge overcome was significant.Fr: Et surtout, il carry dans son cœur le goût des escargots et le sourire de la vieille dame.En: And most importantly, he carried in his heart the taste of escargots and the smile of the old lady. Vocabulary Words:visit: visiterday: jourboy: garçoncity: villeEiffel Tower: Tour Eiffellights: lumièrescafés: cafésstars: étoileswonder: émerveillementstroll: promenadeMoulin Rouge: Moulin RougeNotre-Dame: Notre-Damestreets: rueswind: ventfresh bread: pain fraisnose: nezcafé: caféseated: assiswaiter: serveurmenu: menuescargots: escargotsdish: platfork: fourchetteawkward: maladroitapproached: approchaexplained: expliquasavored: savouréhappy: heureuxchallenge: défi

Welcome to the world of Hexagonia 1. M!ke V - Stare In Your Eyes2. Diplo & Riva Starr Feat. Kareen Lomax - Heaven Or Not3. Filip Grönlund - Leave Me Alone4. Don Diablo & Felix Jaehn - Monster5. Aliiias - Catastrophe6. Dj Seinfeld - If U Like Me7. Silvershore - Want Me8. [borders] & Puzzle - Grounded9. Aitor Hertz - Engage10. Bodyworx - Ripped11. Neon Steve Ft. Dakota Sixx - Best Of Me12. Anti Up - Control The Media13. Jack Orley - Wake Up14. Gobbs - Panic [gold Digger Records]15. Escargot, Snails - Renegade Master16. Des & Del - Downtown17. Ephemere, L!ly - Goodbye18. Ekonovah - Need You Tonight19. Andromedik - Stay Ft. Idle Days20. Lunar Lo-fi - Sat(i)ellite

Fluent Fiction - French: Escargot Adventure: A Parisian Evening of Laughter and Joy Find the full episode transcript, vocabulary words, and more:fluentfiction.org/escargot-adventure-a-parisian-evening-of-laughter-and-joy Story Transcript:Fr: Le soleil se couchait sur les toits de Paris, teintant la ville de couleurs vives.En: The sun was setting over the rooftops of Paris, tinting the city with vibrant colors.Fr: Antoine conduisait Émilie, une jeune femme aux grands yeux pétillants de curiosité, à travers la Ville Lumière.En: Antoine was driving Émilie, a young woman with big, curious sparkling eyes, through the City of Light.Fr: Leur destination était un charmant petit bistro niché dans une ruelle pittoresque du Quartier Latin.En: Their destination was a charming little bistro nestled in a picturesque alley of the Latin Quarter.Fr: Ils attendaient ce rendez-vous depuis longtemps.En: They had been eagerly anticipating this rendezvous for a long time.Fr: En s'asseyant à une table en terrasse, ils pouvaient sentir l'agitation joyeuse de la ville.En: As they sat down at a table on the terrace, they could feel the joyful hustle and bustle of the city.Fr: Antoine sourit à Émilie, elle lui rendit, rayonnant.En: Antoine smiled at Émilie, and she beamed back at him.Fr: Le gentil serveur arriva alors pour prendre leur commande.En: The friendly waiter then arrived to take their order.Fr: Émilie, qui ne parlait pas très bien le français, parcourut le menu avec un air concentré.En: Émilie, who didn't speak French very well, perused the menu with a focused expression.Fr: Elle aperçut alors un plat qui se nommait "Escargots de Bourgogne".En: She then spotted a dish called "Escargots de Bourgogne."Fr: Riante, elle dit à Antoine que les français ont de drôles de noms pour leurs haricots verts.En: With a laugh, she told Antoine that the French have strange names for their green beans.Fr: Antoine, en feuilletant son propre menu, éclata d'un petit rire étouffé.En: Antoine, flipping through his own menu, let out a suppressed chuckle.Fr: Émilie le regarda, le sourcil levé, mais Antoine ne put rien dire, il dut cacher son sourire derrière sa main pour éviter de rire plus fort.En: Émilie looked at him, eyebrow raised, but Antoine couldn't say anything; he had to hide his smile behind his hand to avoid laughing louder.Fr: Lorsque le serveur revint avec un plateau d'escargots cuits à la perfection, l'expression d'Émilie changea brusquement.En: When the waiter returned with a plate of perfectly cooked escargots, Émilie's expression suddenly changed.Fr: Elle regarda Antoine, surpris, puis les escargots puis encore Antoine.En: She looked at Antoine, surprised, then at the escargots, and then back at Antoine.Fr: Elle fut complètement abasourdie.En: She was completely dumbfounded.Fr: Antoine, alors, laissa échapper un rire qui avait tenté de se retenir.En: Antoine then let out a laugh that he had been trying to hold back.Fr: Émilie comprit alors qu'il s'agissait de vrais escargots et non de haricots verts étrangement nommés.En: Émilie realized then that they were indeed real escargots and not strangely named green beans.Fr: Elle fut d'abord un peu vexée par l'erreur, mais la joie d'Antoine était si contagieuse qu'elle ne put que lui rejoindre en riant.En: She was initially a bit embarrassed by the mistake, but Antoine's joy was so contagious that she couldn't help but join him in laughter.Fr: Cet éclat de rire partagé devint une mémoire chère pour eux deux.En: This shared burst of laughter became a cherished memory for the two of them.Fr: Même si Émilie avait fait une erreur, elle décida de tenter l'expérience et prit une bouchée.En: Despite Émilie's blunder, she decided to give it a try and took a bite.Fr: À sa grande surprise, elle trouva cela délicieux.En: To her great surprise, she found it delicious.Fr: Elle sourit à Antoine, qui souriait aussi.En: She smiled at Antoine, who was also smiling.Fr: Finalement, ce qui était commencé comme une méprise s'est transformé en une plaisanterie entre eux.En: Ultimately, what started as a misunderstanding turned into a joke between them.Fr: La lune brillait maintenant au-dessus de Paris, et Antoine et Émilie se promenaient, riant toujours de l'incident des escargots.En: The moon was now shining above Paris, and Antoine and Émilie were strolling, still laughing about the snail incident.Fr: Cet « accident » avec les escargots était devenu une aventure, un moment inoubliable qu'ils partagèrent ensemble.En: This "accident" with the escargots had turned into an adventure, an unforgettable moment they shared together.Fr: Cette soirée à Paris, pleine de rires et de joie, renforça leur lien.En: This evening in Paris, full of laughter and joy, strengthened their bond.Fr: Il marqua le début de nombreuses autres aventures pour Antoine et Émilie, toujours prêts à rire des petites surprises que la vie leur réservait.En: It marked the beginning of many more adventures for Antoine and Émilie, always ready to laugh at life's little surprises.Fr: Ils rentrèrent chez eux, satisfaits de leur soirée, se promettant de ne jamais oublier cette hilarante méprise à Paris.En: They returned home, satisfied with their evening, promising never to forget this hilarious mix-up in Paris. Vocabulary Words:rooftops: les toitsParis: Pariscity: villecolors: couleursAntoine: Antoinedriving: conduisaitÉmilie: Émilieyoung: jeunewoman: femmeeyes: yeuxtable: tableterrace: terrassewaiter: serveurorder: commandeFrench: françaismenu: menudish: platlaugh: rireperfectly: parfaitementcooked: cuitssurprised: surprisreal: vraisbit: peudelicious: délicieuxsmile: souriremoon: luneshining: brillaitstrolling: promenaientaccident: accidentbond: lien

Jason Stockwood grew up in Grimsby, became a hugely successful tech entrepreneur and came back to his home town to buy the local football club, Grimsby Town FC.One of the best articulations on the reality of the football business, the mistakes and myths, the role and limits of private equity in sport and the ineffable magic that makes football so very different than any other industry. We recorded the podcast at L'Escargot, the legendary Soho restaurant now owned by Thomas Hitzlsperger and we thank him and his staff for their kindness and support in allowing us to use the venue for our recording.SportAccord World Sport and Business Summit is taking place in the UK this year at Birmingham's ICC from 7th to 11th April. Global leaders and senior executives from over 125 International Sport Federations, the IOC, rights holders, professional leagues, host cities and major event organising committees from all continents will be meeting to make decisions that will shape the future of sport.With a thought-provoking conference programme, busy exhibition and a host of networking events, evening receptions and cultural activities SportAccord is your chance to organise a year's worth of meetings in a week with executives from across the global sport ecosystem. Senior execs from FIBA to FORTNITE, from FIA to Kansas City Chiefs don't miss the chance to rub shoulders with the world's sports and business leaders. Visit sportaccord.sport for more information.Unofficial Partner is the leading podcast for the business of sport. A mix of entertaining and thought provoking conversations with a who's who of the global industry. To join our community of listeners, sign up to the weekly UP Newsletter and follow us on Twitter and TikTok at @UnofficialPartnerWe publish two podcasts each week, on Tuesday and Friday. These are deep conversations with smart people from inside and outside sport. Our entire back catalogue of 300 sports business conversations are available free of charge here. Each pod is available by searching for ‘Unofficial Partner' on Apple, Spotify, Google, Stitcher and every podcast app. If you're interested in collaborating with Unofficial Partner to create one-off podcasts or series, you can reach us via the website.

We caught up with Roger Mitchell while he was in London, to talk about his new book Sports Perfect Storm: An Industry Now Totally Adrift. Roger describes himself as 'a chartered accountant from Glasgow' who at the end of the 1990s 'made his personal passion for sport a profession' when he became CEO of the Scottish Premier League, giving him a seat at the UEFA table. Now he runs his own boutique investment firm Albachiara, from his home on Lake Como.  The venue for the conversation was upstairs at L'Escargot the French restaurant in Greek Street, which is one of the great institutions of Soho. And a big thank you to its new owner Thomas Hitzlsperger.  This week's podcast is sponsored by We Are Sweet, the leading provider of digital platforms for the sports industry.Are you tired of the same old headaches when it comes to building digital platforms?We Are Sweet excels in crafting best-in-class software, ranging from unique engagement experiences to next-generation websites. With more than a decade of innovating alongside names like IMG, ATP, Professional Triathletes Organisation and Formula 1,  you can trust that their software delivers.Whether you're looking to kickstart your community and transform the way you communicate with professional players, bring data to life in a second-screen experience, or need a website that monetises fans, We Are Sweet is the digital partner you need.Visit www.wearesweet.co.uk to turn your digital aspirations into tangible success stories.Unofficial Partner is the leading podcast for the business of sport. A mix of entertaining and thought provoking conversations with a who's who of the global industry. To join our community of listeners, sign up to the weekly UP Newsletter and follow us on Twitter and TikTok at @UnofficialPartnerWe publish two podcasts each week, on Tuesday and Friday. These are deep conversations with smart people from inside and outside sport. Our entire back catalogue of 300 sports business conversations are available free of charge here. Each pod is available by searching for ‘Unofficial Partner' on Apple, Spotify, Google, Stitcher and every podcast app. If you're interested in collaborating with Unofficial Partner to create one-off podcasts or series, you can reach us via the website.

Oui, chef! The Cheftestants compete for the most esteemed table of judges yet. French cuisine is on the stage in this episode, where players must pair up classic French proteins and sauces to create elegant and technically perfect dishes to wow the greatest French chefs of the century. Who will oui-n? Listen to find out!

Fluent Fiction - French: The Escargot Mishap: A Hilarious Adventure in Paris Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-escargot-mishap-a-hilarious-adventure-in-paris Story Transcript:Fr: Paris, belle et vibrante, grouillait d'activité. Pierre, Antoine et Mathilde étaient assis sur la terrasse d'un somptueux restaurant, regardant passer la foule.En: Paris, beautiful and vibrant, buzzed with activity. Pierre, Antoine, and Mathilde were sitting on the terrace of a sumptuous restaurant, watching the crowd go by.Fr: Pierre, un homme grand et robuste, passionné de cuisine française, avait décidé d'inviter ses deux meilleurs amis, Mathilde et Antoine, à découvrir les spécialités parisiennes. Mathilde était très enthousiaste à cette idée, car elle adorait la culture française. Antoine, quant à lui, s'était joint à eux pour égayer sa journée.En: Pierre, a tall and robust man, passionate about French cuisine, had decided to invite his two best friends, Mathilde and Antoine, to discover the Parisian specialties. Mathilde was very excited about this idea, as she adored French culture. Antoine, on the other hand, had joined them to brighten up his day.Fr: Pierre, avec son français rugueux, commanda le premier. "Je prendrai...des escargots, s'il vous plaît." La serveuse, charmante et souriante, prit la commande et repartit. Mathilde et Antoine, un peu surpris par le choix de Pierre, décidèrent de commander autre chose.En: Pierre, with his rough French, placed the first order. "I will have...some escargots, please." The waitress, charming and smiling, took the order and left. Mathilde and Antoine, a bit surprised by Pierre's choice, decided to order something else.Fr: Quand l'assiette arriva sur la table, Pierre fut choqué. Au lieu des beignets qu'il pensait avoir commandés, se trouvaient des escargots, les vrais, retenant leur souffle dans leurs coquilles brillantes. Ses amis éclatèrent de rire.En: When the plate arrived at the table, Pierre was shocked. Instead of the pastries he thought he had ordered, there were escargots, the real ones, holding their breath in their shiny shells. His friends burst out laughing.Fr: "Tu as commandé des escargots, mon cher Pierre!" s'exclama Mathilde, les larmes aux yeux.En: "You ordered escargots, my dear Pierre!" exclaimed Mathilde, tears in her eyes.Fr: "Désolé, je pensais que 'escargots' c'était des beignets. Comment puis-je manger ces bêtes gluantes ?", Pierre avait l'air accablé.En: "Sorry, I thought 'escargots' meant pastries. How can I eat these slimy creatures?" Pierre looked disheartened.Fr: Antoine prit la main de Pierre et le rassura, "Ne t'inquiète pas, Pierre. Laisse-moi t'expliquer comment manger ces petites bêtes. C'est un délice à la française."En: Antoine took Pierre's hand and reassured him, "Don't worry, Pierre. Let me explain how to eat these little creatures. It's a French delight."Fr: Il lui montra très patiemment comment utiliser la pince à escargot et la fourchette, comment sortir la petite créature de sa coquille et la savourer. Pierre fit une moue dégoûtée mais ne fit pas faux bond à Antoine.En: He patiently showed him how to use the escargot tongs and fork, how to extract the small creature from its shell, and savor it. Pierre made a disgusted face but didn't disappoint Antoine.Fr: Il ramassa son courage et tenta de manger un escargot. À sa grande surprise, il trouva ça délicieux. "Ce n'est pas mal du tout, je dois l'avouer", dit-il avant de manger le reste de l'assiette.En: He gathered his courage and attempted to eat an escargot. To his great surprise, he found it delicious. "It's not bad at all, I must admit," he said before finishing the rest of the plate.Fr: Ils passèrent le reste de l'après-midi à rire et à partager de belles histoires. Pierre admit que, même si au départ, ce fut une erreur, c'était finalement une belle expérience. En fin de compte, ce n'était qu'une autre aventure rendue mémorable par l'amitié, la bonne nourriture, et la belle ville de Paris.En: They spent the rest of the afternoon laughing and sharing beautiful stories. Pierre admitted that, even though it started as a mistake, it turned out to be a wonderful experience. In the end, it was just another adventure made memorable by friendship, good food, and the beautiful city of Paris.Fr: Et même si chaque vieux mur dentelé, chaque trottoir en pierre et chaque lampadaire dans les rues de Paris avaient des milliers d'histoires à raconter, celle de Pierre et de ses "escargots" était sans aucun doute l'une des plus drôles.En: And even though every old jagged wall, every stone sidewalk, and every lamppost in the streets of Paris had thousands of stories to tell, Pierre's "escargots" story was undoubtedly one of the funniest. Vocabulary Words:Paris: Parisbeautiful: bellevibrant: vibrantactivity: activitéPierre: PierreAntoine: AntoineMathilde: Mathildesitting: assisterrace: terrasserestaurant: restaurantwatching: regardantcrowd: foulefriends: amisdiscover: découvrirspecialties: spécialitésexcited: enthousiasteculture: culturejoined: s'était jointbrighten up: égayerorder: commandaescargots: escargotswaitress: serveusesurprised: surprischoice: choixplate: assietteshocked: choquépastries: beignetslaughing: rireeat: mangercreatures: bêtes

A Parisian Phace Phart Parisian's, Oui ou Non? What Did You End Up Doing That You Didn't Sign Up For? Unsexy Nightgown Your Unsexy Words Women's Pain Inquiry Women's Pain: Indi Willard Titanium Tooth Talk / Dentistry Done Dirt Cheap Carrie QuizSubscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Reggie Watts is the best kind of weirdo: a comedian, musician and beat-boxer who spent eight years as the house bandleader for The Late Late Show with James Corden. His new book, Great Falls, Montana, is a coming-of-age memoir that proves Reggie's been cultivating his own brand of oddball humor since he was a teenager.    Reggie grew up with a French mom, eating escargot on special occasions, so we go deep into the fascinating world of heliciculture: snail farming! Only two people in the entire United States raise snails for food, and host Rachel Belle chats with them both. The farmers at Peconic Escargot on Long Island and Little Gray Farms escargots in Washington insist their fresh, thoughtfully raised snails are miles better than the canned stuff served in most restaurants.    Plus, Reggie explains what a “lefthanded latte” is and waxes poetic about monkfruit sweetener.    Follow along on Instagram! Sign up for my free (or paid!) newsletter!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Partners Chris Macguire and Steve Wright Jr. have been friends since they were six years old, and both have a deep love of two things: Gaming and ice cream. In fact, Chris' love of ice cream was so well-known that he received two ice cream makers as a wedding gift. A gift that he and his wife began experimenting in ice cream-making at home. Some time later, Chris' trials and errors yielded braggable versions that others could enjoy too. So when he wanted to change careers and had accrued a good amount of savings, it made sense to combine the two passions. So now, we can enjoy playing classic video games while enjoying every last spoonful of the frozen treats at Tubby Robot in Manayunk.The well-known, iconic, Old-City Philadelphia-based Panorama Wine Bar has been delighting visitors for years. Since their opening in 1990, the focus on Italian cuisine and wine has won them awards, and even a place in the Guiness Book of World Records. So, we are more than happy to speak with Panorama's Executive Chef, Anthony DiSabato. Anthony, who grew up and began working inside the kitchens of South Philadelphia joined us to talk with co-host Gene Blum about the love of Italian culture, wine, and what Chef DiSabato's personal touches to the menu options at Panorama Wine Bar! Chef Joseph Burton and his wife, Amanda Ngangana, both worked in the hospitality industry, with Chef Burton formerly working at Foreman Wolfe's Johnny's Downstairs, and Giada De Laurentiis' GDL Italian. And after traveling to Bastille, France, they wanted to bring French cuisine to their hometown. So, when the couple decided to open their restaurant, they both had a clear idea as to what the focus would be: Rustic French cuisine. However, the pandemic delayed their ability to open and they considered opening a food truck; fortunately they found a spot that they loved and persistence and perseverance prevailed and the couple opened Rooted Rotisserie in Baltimore, MD.

On this week's episode of The Diet Obsessed Podcast, I discuss my sponsorship with Prolon, Pamela Anderson showing up to fashion week with no backup in my anti-aging antics segment and finally, I recap my trip to Europe and all of the delicious (and not-so-delicious) food I ate as I traveled through Paris and Italy.If these topics interest you, please follow "The Diet Obsessed Podcast" and subscribe to "Craving More" or "Craving More VIP" premium content through this link: https://linktr.ee/thedietobsessedpodcast?utm_source=linktree_profile_share<sid=01cd6f2f-74f4-40d5-aeb7-091e45e52c91 and don't forget to leave a rating + review!To get 20% off Prolon Products, visit this link: https://prolonfast.com/products/gofast?rfsn=7643165.a5521d&utm_source=refersion&utm_medium=affiliate&utm_campaign=7643165.a5521d and use code: VERONICA20 at checkout Finally, follow me on Instagram @thedietobsessedpodcast and @veronica.santarelli Become a VIP member and get those cravings satisfied here: https://plus.acast.com/s/the-diet-obsessed. Hosted on Acast. See acast.com/privacy for more information.

We got the inside scoop on the real reason why Dan Andrews stepped down as Premier of Victoria. We have a wild chat with Warwick Capper and Liam has started sleepwalking. Quote of the show “Escargot snail girl era”. Fedora xxSee omnystudio.com/listener for privacy information.

I tried something different this time. A night at the Aria had me make my way to the French Bistro Bardot. I tried Escargot for the first time and let me tell you it was an experience. I also talked with a bartender from a different time including a short rib that would make you cry. If you want to see this experience check it out on our social channels below. Instagram: @conciergeconfidential_lv, @Brian_ortega26 TicTok: @KeystoVegas Twitter: @KeystoVegas Youtube: Concierge Confidential Bartender Tony Di Diana Instagram: @anthoonytonydidiana

It's chess master vs chess master in an episode that is sadly too good for us to not talk about. Even if there's a ton of nitpicks we make, the vibes are just too good. We talk about: 300 Episodes, Tears, Taken Off Steam, Chess Dream, Grandpa Man, Escargot, Trash Compactor, Tiny Cuts, Columbo Wants Ice Cream, Scenes From A French Restaurant, From Meomry, Hospitals Getting Stuff From Home, Derren Brown,

After trading blows back and forth, everyone has taken a step back to recover as the fight with the graveknight captain Ameretos continues. Let's see if this one can get a better body count than some of the other graveknights we've taken down. Also, it appears that the end of book 4 of this adventure is finally in sight! That means that our Book 4 Recap Retrospective Extravaganza is forthcoming as well! If you have any questions you would like us to answer during the retrospective, you can submit them on our discord server (link on our website) or by emailing them to us.  As always, you can find us on Twitter (@inspired_incomp) and on Facebook to follow along with our exploits, you can shoot us an email at InspiredIncompetence@gmail.com if you're so inclined. You can find out more about us at InspiredIncompetence.com and join our Discord server from the link at the bottom, where we are always around to chat with our fans (or whoever wants to chat, we're not picky). Lastly, if you're enjoying the show, we humbly ask that you consider supporting us on Patreon to let us know that our efforts are not in vain. Thanks everyone, and enjoy the show!

As Stardaddy wonders just how many red flags it takes for Team Meatbag to look for a safer location to spend the night, CB splits off from the main party and investigates a derelict freighter. Meanwhile, Augie leads Mackie, Hopper, and their "army" of robots on a deeper investigation of the sink hole-ridden Control Center.    If you enjoy the mildly unhinged antics of Stardaddy and his band of merry madpersons, be sure to click subscribe on your favorite podcast platform. New episodes hit the feed at midnight Tennessee time every Wednesday. Want even more from Team Meatbag? Check us out online at www.astronomicapodcast.com.  Here you'll find links to all of our social media plus an open invite to our Discord server. Questions, comments, or details on how exactly Connect works? Email them to astronomicapodcast@gmail.com and we'll definitely get back to you sometime this month. And finally, if you just absolutely love us and wish to provide support in a monetary manner, you can find us at patreon.com/AstronomicaPodcast. Not only will you enjoy the warm fuzzy feeling of helping us foot production costs, you'll also find a number of fantastic extra perks plus get bragging rights with all your nerdiest friends. Thanks as always for listening and we'll see ya next week!   Support the show

Diane and Sean discuss the iconic 90's rom-com, Pretty Woman. Episode music is, "Oh, Pretty Woman" by Roy Orbison and "It Must Have Been Love", by Roxette from the OST.-  Our theme song is by Brushy One String-  Artwork by Marlaine LePage-  Why Do We Own This DVD?  Merch available at Teepublic-  Follow the show on social media:- Tumblr: WhyDoWeOwnThisDVD-  Follow Sean's Plants on IG: @lookitmahplantsSupport the show

Grace talks this year's turkey pardoning, where Chocolate and Chip will be let off scot free. She reminisces on the Fourth of July announcement from the White House, where the elite let us know that the most random food prices were down. But not actual food you'd eat on Independence Day. What will it be this year? Escargot is down? Caviar? Thank goodness!