Podcast appearances and mentions of Francis Mallmann

Born in New Haven, CT, Heidi reported on the fashion universe for national magazines, writing features and styling photo shoots throughout her twenties. With a BA in apparel and textiles from Cornell University, she covered style and travel from New York to Paris, where she served as Fashion Director and Associate Bureau Chief of Women's Wear Daily and W Magazine. After Paris she went to India, where she lived part-time studying yoga for the next 8 years. In 2007, she opened and taught at a yoga studio in San Francisco, and two years later, she discovered her creative self in photography. Self-taught, she began by creating self-portraits and realized a meaningful way to make sense of the world and her place in it. Her images are often based in self-inquiry that stem from personal experiences, relationships, and/or investigate identity.She is represented by galleries in the U.S. and Uruguay and has exhibited internationally. Heidi is a founding member of the online collective Six Shooters, has twice been a Critical Mass finalist, received recognition from the likes of WPGA Pollux Awards and the Julia Margaret Cameron Award. Her work has been featured in PDN and Rangefinder magazines and in online photo blogs including CNN, NPR and the New Yorker's Photo Booth. Editorial credits include WSJ Magazine, Disegno and Grey Magazine. In 2014, Kehrer Verlag published the photography book Grassland under Lender's pseudonym H. Lee. She currently resides on an 80-acre ranch in Pueblo Garzon, Uruguay, where she has founded CAMPO, a nonprofit creative institute, supporting international artists, www.campogarzon.org.In this episode, Heidi recounts her impulsive decision to leave her burgeoning career as a fashion director in Paris at the young age of 26. Her tale is marked by personal challenges, including a divorce and the emotional rollercoaster of IVF, which she bravely shares with Anne. Heidi's journey of self-discovery and resilience is punctuated by her immersion into the world of yoga, where she trained under the renowned Pattabhi Jois, finding solace and a renewed sense of purpose.Prompted by Heidi expressing the realizations she had while shopping in Goa, Anne shares a similar experience from her recent trip to Greece, emphasizing the significance of unique, locally crafted fashion. Anne also speaks candidly about her battle with rheumatoid arthritis and how yoga has been instrumental in her physical and emotional well-being, noting that movement does indeed help with pain, despite seeming counterintuitive. The episode takes a reflective turn as Heidi shares the trials and tribulations she faced during her attempts at conceiving through IVF, eventually leading her to embrace a different life path with acceptance and grace.A pivotal moment in Heidi's personal story, she tells Anne, is her discovery of Garzon, Uruguay. During an impromptu trip to South America, she stumbled upon her dream home in the quaint village, which became the birthplace of CAMPO. Heidi describes to Anne how her passion for photography flourishes in this picturesque setting, where the art of self-portraiture becomes a therapeutic outlet and a means of self-expression. The episode highlights how photography, combined with mindfulness practices, has been a crucial part of Heidi's healing journey.Heidi goes deeper into the founding and growth of CAMPO, which has evolved into a sanctuary for artists, chefs, and writers from around the world. Heidi articulates her vision of creating transformative experiences for both residents and attendees, fostering a sense of community through artistic collaboration. The festival, now a three-day event with a month-long residency program, is using the theme "unsettled" this year. The theme explores migration and movement, thus reflecting Heidi's own journey of continuous reinvention.The episode concludes with a heartfelt discussion between Heidi and Anne on the value of solitude, introspection, and the interconnectedness of creative pursuits and personal growth. Heidi shares important moments of reconnection with her past and influential figures, weaving a narrative of the importance of serendipity and openness to new perspectives. Through her story, Heidi exemplifies resilience, creativity, and the transformative power of embracing life's unpredictable turns.An intimate and heartwarming interview with a talented artist who has a plethora of global experience. Out of the Clouds website: https://outoftheclouds.com/Out of the Clouds on Instagram: https://www.instagram.com/_outofthecloudsThe Mettā View website: https://avm.consulting/metta-viewAnne on Instagram: https://www.instagram.com/annvi/Anne on Threads: https://www.threads.net/@annviAnne on LinkedIn: https://www.linkedin.com/in/anne-v-muhlethaler/Heidi's website: https://heidilender.com/Camp Garzon: https://campogarzon.org/Heidi on Instagram: https://www.instagram.com/heidilenderHeidi on LinkedIn: https://www.linkedin.com/in/heidi-lender/Argentinian chef Francis Mallmann: https://en.wikipedia.org/wiki/Francis_MallmannRestaurant Garzon: https://www.restaurantegarzon.com/W magazine: https://www.wmagazine.com/Women's wear daily: https://wwd.com/Us Magazine: https://www.usmagazine.com/Ashtanga Yoga: https://en.wikipedia.org/wiki/Ashtanga_vinyasa_yogaJohn Berlinsky: https://www.mettayogastudio.com/john-berlinskyK. Patthabi Jois: https://en.wikipedia.org/wiki/K._Pattabhi_JoisPunta del Este: https://en.wikipedia.org/wiki/Punta_del_EsteThe beheaded goddess book: https://www.amazon.com/Beheaded-Goddess-Daughters-Narcissistic-Fathers-ebook/dp/B007Y9L8Z6Rafael Vignoli, the architect: https://en.wikipedia.org/wiki/Rafael_Vi%C3%B1olyDesiree, you gotta be: https://open.spotify.com/track/6CU0zWIWVTEnmWpSjVHM93?si=66f28c3e590a4eb2Ain't no mountain, Diana Ross version: https://open.spotify.com/playlist/4Viqm1uiiHtM5Y0FwTCtFR?si=a5cc9dfe19634c0fJames McBride: https://en.wikipedia.org/wiki/James_McBride_(writer)Tommy Orange: https://en.wikipedia.org/wiki/Tommy_OrangeCAF 8 Virtual Film Forum - Aquí está el enlace actualizado para Film Forum: https://us06web.zoom.us/webinar/register/WN_1utIIAFPToi3gKu-CVvlagLink to donate and support Campo: https://campogarzon.org/support/ This episode is brought to you by AVM Consulting Struggling to connect with your audience? Feeling disconnected from your brand's purpose? Is motivating your team becoming a daunting task?AVM Consulting offers a unique blend of coaching, consulting, and storytelling services designed to help your brand connect authentically, align with your values, and inspire your team to achieve greatness.With a track record of success in working with fashion and luxury partners worldwide, AVM Consulting, led by industry expert and certified coach Anne Mühlethaler, is your trusted partner in achieving your brand's vision. Ready to transform your brand and drive meaningful change? Don't wait any longer. We like to make magic happen.FIND OUT MORE ABOUT AVM CONSULTING HERE. ***If you enjoyed this episode, click subscribe for more, and consider writing a review of the show on Apple Podcasts, we really appreciate your support and feedback. And thank you so much for listening!  For all notes and transcripts, please visit Out Of The Clouds on Simplecast - https://out-of-the-clouds.simplecast.com/   Sign up for Anne's email newsletter for more from Out of the Clouds at https://annevmuhlethaler.com.  Follow Anne and Out of the Clouds: IG: @_outoftheclouds or  @annvi  Or on Threads @annviOn Youtube @OutoftheClouds For more, you can read and subscribe to Anne's Substack, the Mettā View, her weekly dose of insights on coaching, brand development, the future of work, and storytelling, with a hint of mindfulness.

Hi Guys, welcome back to TV Reload. Thank you for clicking or downloading on today's episode with Yuan the seventh eliminated contestant on Masterchef Australia. Which is on Network Ten from Sunday through to Wednesday nights at 7:30. Born in Argentina, Juan De La Cruz is one of nine children. He now lives in New South Wales with his partner Amy.  He is incredibly close to his family, speaking with them every day, despite them all being based in Argentina. With food heroes including Argentinian chef Francis Mallmann and, our very own Miguel they have inspired him to embrace his culture and we certainly saw that during his time on the show..  There is more to Juan than many of you would realise with a passion for singing, a creator of boardgames and obvious talent for cooking I don't think this will be the last time we hear from Juan. He is a man of many talents. Juan will share his Masterchef highs and lows and he reveal he was rushed to hospital after a cook with churros went wrong in one practice session. We will also unpack the decision to cook within your heritage and if he regrets not leading with an Argentinian dish last night. I will find out if the judges are different on camera to how they are in real life. We will discuss the reason why Jean Christophe had a special relationship with Juan. There is so much to unpack with Jean. So sit back and relax as we unpack his time in the Masterchef Australia. See omnystudio.com/listener for privacy information.

Show Notes:  https://wetflyswing.com/546 Presented By: Daiichi, Virginia Fly Fishing & Wine Festival If someone says the word fly fishing, where do you go in your head? In today's episode, New York Times writer Peter Kaminsky takes us on a journey through the pages of his latest book The Catch of a Lifetime. We hear captivating stories from Peter's fly fishing adventures and writing career. Stick around because Peter also dishes out some mouthwatering cooking techniques that are bound to tantalize your taste buds. Show Notes with Peter Kaminsky on Catch of a Lifetime.  01:44 - Peter first got into fly fishing during a vacation from working at the National Lampoon in the mid-'70s. He stumbled upon a fishing camp in Boca Paila, witnessing fly fishermen in action. 02:52 - When he returned to New York, he went on a Catskills trip with Jeff Norman.  There, he encountered Doug Swisher and attended his clinic for two days. 03:50 - After getting fired at the National Lampoon, Peter started writing for outdoor magazines like Outdoor Life, Field & Stream, and Sports Afield. 04:35 - Peter also had the chance to build a connection with Nick Lyons through his work. This led to a remarkable opportunity when, in the early '80s, Nick recommended Peter to write for the outdoors column at The New York Times. 11:50 - Peter and his brother created the Mark Twain Prize for American Humor at the Kennedy Center, overseeing its production for two decades. The Works of Peter Kaminsky 17:20 - One of Peter's most famous works, which overlaps into the outdoors realm, is the book Seven Fires with Francis Mallmann. He also did a book with John Madden called John Madden's Ultimate Tailgating. 21:43 - Peter Kaminsky shared the story behind his new book The Catch of a Lifetime. The book features short pieces from various contributors like Nick Lyons, John McPhee, and Rachel Maddow. 32:45 - Peter also talks about his connection with Flylords, which he discovered during COVID-19. He recently worked with them on a new video series called Flavor on the Fly. 35:24 - Peter shares a simple and effective cooking technique for fish from his book How to Dress an Egg with Ned Baldwin. 48:20 - Some of Peter's literary influences include Nick Lyons, A.J. McLean, Ernest Hemingway, Raymond Chandler, and Ivan Turgenev. Check out our episode featuring The Life and Works of Ernest Hemingway with Mark Cirino. Show Notes:  https://wetflyswing.com/546  

Embark on a sensory escapade with me and the masterful Chef Jeffrey Schlissel, as we reveal the gastronomic wonders from Ibis Images Studios. Feast your ears on the art of creating the ultimate comfort food with a twist—think Con Con pork paired with nutritious turnip greens and a 24-hour fermented homemade pizza that promises a symphony of flavors with its caramelized balsamic onion jam and pickled jalapeños. But the surprise doesn't end there; we'll also unfold the story behind a Southern-style chicken dish, cleverly infused with a kimchi kick that will redefine your chicken wing cravings.Finally, we speak with Tarek Sultani from Cucina Del Sul - think being under the expansive desert sky of Dubai, we gather around the flickering flames to witness a feast for the ages, reminiscent of Francis Mallmann's legendary fire-cooked banquets. As we explore the allure of Dubai's food scene, we'll touch on the delicate dance between imported ingredients for authenticity and the embrace of local sustainability. Our discussion will also shine a light on the city's emergence as a culinary destination, marked by the Michelin guide's recent arrival in Abu Dhabi, solidifying the region's gastronomic glory. Join us on this exploration of taste, tradition, and the ties that bind us through our shared love of good food. Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Hermès link. This week, Jimmy and Larry are back from Aspen for a 1% pod on their upcoming incense collab with Cremate dropping this Friday, esteemed loudmouths and style bros, the best pants of next year, dinky pinky Chrome, how Lawrence knows James likes his jacket, cursed omens at the clearport, an honest assessment of private jet seating real estate that was learned the hard way but thankfully redeemed, Seal Team Dicks, reuniting with our old pal Christopher Wallace aka the last romantic, whether or not Colorado is a top 5 state, various attempts at bonding with a variety of different kinds of folks on a press/influencer trip, the crown jewel of molecular gastronomy, the future of AI and betting according to experts, reviewing Kevin Costner's 160 acre ranch, the Francis Mallmann experience, getting your Heattech charmed off by a two-time Olympic gold medalist, a speakeasy rapturing, being influencer pilled in real time, coming back to reality via an authentic Brooklyn experience with our buddy and Industry co-creator Konrad Kay and much more. For more Throwing Fits, check us out on Patreon: www.patreon.com/throwingfits.

La salmonicultura es la explotacion en granjas de cultivo intensivo de salmones, donde desde la concepcion se busca altos rendimientos a costa de la salud y el medio ambiente. En esta nota el reconocido Chef Internacional nos da su opnion sobre esta industria.

In partnership with Club Oenologique - the world through the lens of wine and spirits. David presents his favourite moments from series 10 including renowned Argentine chef Francis Mallmann, Dr Laura Catena of Catena Zapata, Master Distiller Ian Chang of Karuizawa Distillers, Antonio Capaldo of Feudi di San Gregorio, Sarah Abbott MW talking about Georgian wine and IWSC emerging talent winner Alex Brogan on democratising wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Club Oenologique - the world through the lens of wine and spirits. To celebrate being guest editor of the latest edition of Club Oenologique, pioneering Patagonian chef Francis Mallmann joins David to talk about his love of fire, flames and fine wine and why he won't be offering a pairing menu anytime soon. Featured: La Maison et Velier, Version Française Domaine d'Espérance 17 YO Petit Lot Armagnac (gold and trophy) Bhakta Spirits 1973 Armagnac (gold) Domaine Tariquet Plant De Graisse 18 Ans Armagnac (gold) Domaine Tariquet Pure Folle Blanche 25 Ans Armagnac (gold) Marquis De Montesquiou VSOP Armagnac, Société des Produits d'Armagnac (gold) Learn more about your ad choices. Visit megaphone.fm/adchoices

A especialista em fogo de chão, Helô Palácio, compartilhou sua história no Agro Resenha desta semana. Criativa e otimista desde sempre, ela explorou várias formas de empreendedorismo antes de se tornar assadora profissional. Lutadora e sempre conectada, Helô começou a criar conteúdo há mais de uma década, mas foi ao se apaixonar pelo fogo que ganhou relevância no nicho de churrasco e teve a oportunidade de trabalhar com grandes marcas. No entanto, a jornada da costeleira não foi fácil. Helô compartilha os desafios que enfrentou para perseguir seus desejos e alcançar seu atual sucesso. Ouça esse papo levíssimo e cheio de inspiração! SIGA A HELÔ: Instagram: https://www.instagram.com/helopalacio/LinkedIn: https://www.linkedin.com/in/heloisapalacio/?originalSubdomain=br PARCEIROS DESTE EPISÓDIO Este episódio foi trazido até você pela Nutripura Nutrição e Pastagem! A Nutripura, que tem como base valores como honestidade, qualidade e inovação nos produtos e excelência no atendimento, atua há mais de 20 anos no segmento pecuário, oferecendo os melhores produtos e serviços aos pecuaristas. Fique ligado nos artigos que saem no Blog Canivete e no podcast CaniveteCast! Com certeza é o melhor conteúdo sobre pecuária que você irá encontrar na internet. Nutripura: O produto certo, na hora certa. Site: http://www.nutripura.com.brBlog Canivete: [https://www.nutripura.com.br/pub/blog-canivete/Instagram: https://www.instagram.com/nutripura/Facebook: https://www.facebook.com/Nutripura/LinkedIn: https://www.linkedin.com/company/nutripura/YouTube: https://www.youtube.com/user/TvNutripura   Este episódio também foi trazido até você pela Stoller! A missão da Stoller é transformar conhecimento em inovação para a agricultura, gerando valor a todos os envolvidos, impulsionando as culturas a alcançarem seu máximo potencial genético para atingir altas produtividades. Aprimore o seu conhecimento sobre fisiologia, nutrição e biologia de plantas no podcast Campo On e enfrente os desafios da agricultura do futuro! Isso é inovação. Isso é Stoller! Site: https://www.stoller.com.br/Instagram: https://www.instagram.com/stoller_brasil/Podcast Campo On: http://bit.ly/campo0n   Este episódio também foi trazido até você pela Formação Leadcultura! Esta é a formação em marketing digital para o agronegócio mais completa do Brasil, com vídeos, materiais de apoio e tutoriais completos para aprender tudo sobre o universo do marketing digital agro. Site: https://leadcultura.com.br/Instagram: https://www.instagram.com/leadcultura/YouTube: https://www.youtube.com/@leadcultura INTERAJA COM O AGRO RESENHAInstagram: www.instagram.com/agroresenhaTwitter: http://www.twitter.com/agroresenhaFacebook: http://www.facebook.com/agroresenhaYouTube: https://www.youtube.com/agroresenhaCanal do Telegram: https://t.me/agroresenhaCanal do WhatsApp: https://bit.ly/arp-zap-01 E-MAILSe você tem alguma sugestão de pauta, reclamação ou dúvida envie um e-mail para contato@agroresenha.com.br ACOMPANHE A REDE AGROCASTInstagram: https://www.instagram.com/redeagrocast/Facebook: https://www.facebook.com/redeagrocast/Twitter: https://twitter.com/redeagrocast FICHA TÉCNICAApresentação: Paulo OzakiProdução: Agro ResenhaConvidada: Helô PalácioEdição: Senhor AComunidade Agro de Sucesso: http://www.comunidadeagrodesucesso.com.br/See omnystudio.com/listener for privacy information.

A especialista em fogo de chão, Helô Palácio, compartilhou sua história no Agro Resenha desta semana. Criativa e otimista desde sempre, ela explorou várias formas de empreendedorismo antes de se tornar assadora profissional. Lutadora e sempre conectada, Helô começou a criar conteúdo há mais de uma década, mas foi ao se apaixonar pelo fogo que ganhou relevância no nicho de churrasco e teve a oportunidade de trabalhar com grandes marcas. No entanto, a jornada da costeleira não foi fácil. Helô compartilha os desafios que enfrentou para perseguir seus desejos e alcançar seu atual sucesso. Ouça esse papo levíssimo e cheio de inspiração! SIGA A HELÔ: Instagram: https://www.instagram.com/helopalacio/LinkedIn: https://www.linkedin.com/in/heloisapalacio/?originalSubdomain=br PARCEIROS DESTE EPISÓDIO Este episódio foi trazido até você pela Nutripura Nutrição e Pastagem! A Nutripura, que tem como base valores como honestidade, qualidade e inovação nos produtos e excelência no atendimento, atua há mais de 20 anos no segmento pecuário, oferecendo os melhores produtos e serviços aos pecuaristas. Fique ligado nos artigos que saem no Blog Canivete e no podcast CaniveteCast! Com certeza é o melhor conteúdo sobre pecuária que você irá encontrar na internet. Nutripura: O produto certo, na hora certa. Site: http://www.nutripura.com.brBlog Canivete: [https://www.nutripura.com.br/pub/blog-canivete/Instagram: https://www.instagram.com/nutripura/Facebook: https://www.facebook.com/Nutripura/LinkedIn: https://www.linkedin.com/company/nutripura/YouTube: https://www.youtube.com/user/TvNutripura   Este episódio também foi trazido até você pela Stoller! A missão da Stoller é transformar conhecimento em inovação para a agricultura, gerando valor a todos os envolvidos, impulsionando as culturas a alcançarem seu máximo potencial genético para atingir altas produtividades. Aprimore o seu conhecimento sobre fisiologia, nutrição e biologia de plantas no podcast Campo On e enfrente os desafios da agricultura do futuro! Isso é inovação. Isso é Stoller! Site: https://www.stoller.com.br/Instagram: https://www.instagram.com/stoller_brasil/Podcast Campo On: http://bit.ly/campo0n   Este episódio também foi trazido até você pela Formação Leadcultura! Esta é a formação em marketing digital para o agronegócio mais completa do Brasil, com vídeos, materiais de apoio e tutoriais completos para aprender tudo sobre o universo do marketing digital agro. Site: https://leadcultura.com.br/Instagram: https://www.instagram.com/leadcultura/YouTube: https://www.youtube.com/@leadcultura INTERAJA COM O AGRO RESENHAInstagram: www.instagram.com/agroresenhaTwitter: http://www.twitter.com/agroresenhaFacebook: http://www.facebook.com/agroresenhaYouTube: https://www.youtube.com/agroresenhaCanal do Telegram: https://t.me/agroresenhaCanal do WhatsApp: https://bit.ly/arp-zap-01 E-MAILSe você tem alguma sugestão de pauta, reclamação ou dúvida envie um e-mail para contato@agroresenha.com.br ACOMPANHE A REDE AGROCASTInstagram: https://www.instagram.com/redeagrocast/Facebook: https://www.facebook.com/redeagrocast/Twitter: https://twitter.com/redeagrocast FICHA TÉCNICAApresentação: Paulo OzakiProdução: Agro ResenhaConvidada: Helô PalácioEdição: Senhor AComunidade Agro de Sucesso: http://www.comunidadeagrodesucesso.com.br/See omnystudio.com/listener for privacy information.

Thanks for listening to Episode 13 of the Artisans of Steel interview series with Fingal Ferguson. I'm excited to welcome one of my favorite culinary knife makers, Fingal Ferguson, to the Artisans of Steel podcast. Fingal makes knives for a wide variety of people in the kitchen; from great talents like Chef Jamie Oliver and Chef Francis Mallmann, to everyday home cooking culinary heroes. Fingal is also an integral part of his family farm, Gubbeen, where he specializes in making the farm's smoked meats and charcuterie, as well as its cheeses. He's a man of vast experience with a ton of wisdom to impart, and we're lucky to have him as our guest this month! You can see more of Fingal's work on Instagram here: https://www.instagram.com/fingalferguson/ Or on his website here: https://www.fingalfergusonknives.com/ Thanks so much to this month's Super Sponsors:

On this week's episode, Melissa transports us to the South of France for a conversation with international hotelier Paddy McKillen about art, wine, architecture, and his passion project in Provence, Château La Coste. Villa La Coste, a 28 suite boutique hotel, sits on the grounds of the extraordinary 600-acre estate, Château La Coste, where you will also find an open-air contemporary art museum and winery.  In this episode, you'll learn how Paddy went from working at his parent's motor repair company in West Belfast to transforming a 300-year-old winery in the South of France into a wine estate and contemporary art park with a boutique 5-star hotel and incredible restaurants on site, including one from the Argentine celebrity chef and king of outdoor cooking, Francis Mallmann.  Between the outdoor art complex and culinary offerings, plus the state-of-the-art spa, immaculate pool area, and ultra-chic accommodations, there is good reason Melissa is excited to highlight the hotel and the massive art park at Chateau La Coste. It features works by some of the most notable names in contemporary art and architecture, with sculptures and buildings from Frank Gehry, Tadao Andao, Louise Bourgeois, Andy Goldsworthy, Tracy Emin, Sean Scully, and Ai Wei Wei, to name a few. The South of France is home to an expansive world of art. On this week's Destination Hack, Melissa takes you on a tour of inspiring locations, fabled collections, and natural phenomena across Provence.  Melissa's Art Recommendations in Provence: Towns of note: Aix en Provence, Arles, and Les BauxAttractions in Arles: Parc des Ateliers, Van Gogh Foundation, Musée Réattu, the Luma Foundation, Lee Ufan FoundationHotels in Arles: Les Maisons d'Arles (L'Arlatan and Le Cloitre) (Nord Pinus) Restaurants in and around Arles: Drum Cafe at the Luma Foundation, The restaurant at L'Arlatan; the outdoor café at Le Cloitre and La Chassagnette.Other highlights: visit Saint-Rémy-de-Provence, the asylum where Van Gogh painted many of his most famous works; Carriere des Lumieres in Les Baux.   For more on Château La Coste, visit their websiteFollow Château La Coste on Instagram Learn more about Villa La Coste Follow Villa La Costa on Instagram Follow Melissa on Instagram.Learn more about Indagare Travel.

Islay's famous Laphroaig single malt Scotch whisky distillery has featured prominently already in this season of Drinks Adventures.Last episode, we heard how Mighty Craft's head of distilling operations, George Campbell, got his start in the Scotch whisky industry as a tour guide at Laphroaig.And a few more episodes back we met veteran Scotch distiller John McDougall, who was Laphroaig's distillery manager between 1970 and 1974.Following the departure of John Campbell in 2021 after 25 years at the company, Barry MacAffer was recently confirmed as the distillery manager who will take Laphroaig into a new era.He joins us this episode of the Drinks Adventures podcast, produced in partnership with Laphroaig.You'll hear a bit about growing up on Islay and how Barry worked his way up to the top job at Laphroaig, where he started on the malt floors in 2011.We explore what makes Laphroaig unique from other distilleries on Islay; how its production has evolved over time; and some of the whiskies that are currently exciting Barry, like the limited release 10YO Cask Strength that I've since confirmed will be making its way to Australia in 2023.And then we get on to Laphroaig's new Taste Trailblazers program, a global celebration of culinary pioneers pushing the boundaries of flavour.Inspired by Islay, Taste Trailblazers captures the stories of global pioneers who take their passion for taste into areas of salt, fire and peat, the elements that underpin Laphroaig's singular flavour profile.Francis Mallmann – the world-famous Argentinian chef known for his Patagonian open-fire cooking – has been appointed Laphroaig's Global Taste Trailblazer.You can watch a really cool documentary on the Drinks Adventures website capturing Francis's journey to Islay as he meets the Laphroaig distillery team and other Islay locals, learning about what makes Laphroaig unique and preparing a meal inspired by his experience.The Taste Trailblazers program is coming to Australia in 2023, and this documentary and podcast interview with Barry MacAffer will give you a little preview of what you can expect from these exciting culinary events.First up though, I asked Barry how it felt to join the distinguished line of distillery managers who have passed down Laphroaig's whisky-making tradition since its beginnings in 1815.

Chef Javiar Bardauil joins Ann Delisi and Chef James Rigato to talk about his Core City restaurant Barda, which is known for its wood-fired cooking and Argentinian menu. He also talks about learning from world-renowned chef Francis Mallmann, and about his journey to Detroit.

Oser la Reconversion, le Podcast, épisode #65 Oser La Reconversion est le podcast dédié aux reconversions professionnelles à quelque stade qu'elles en soient. Aujourd'hui, j'accueille dans Oser la Reconversion, Guillaume. Après avoir travaillé en marketing chez Pernod Ricard, Guillaume a fondé la marque de mode Surprise Paris. Après une classe prépa et une école de commerce, Guillaume travaille en planning stratégique chez Pernod Ricard à Paris. Il aide à définir la stratégie de l'entreprise pour les prochaines années. Il y restera 5 ans et occupe le poste de country manager à Lisbonne à la fin de sa carrière chez Pernod Ricard. Très créatif, Guillaume ne se sent pas passionné par son travail ni par les produits qu'il vend. C'est en regardant un épisode de Chef's table sur Netflix qu'il a le déclic. Il admire les chefs passionnés par leur travail qui se permettent d'inventer leur propre vie. Il décide de démissionner dès le lendemain sans chômage ni sans véritable projet. Guillaume prend alors 6 mois pour explorer différentes pistes et travaille notamment dans un café. C'est en échangeant avec un ami qui a une marque de mode qu'il a le déclic. Ils décident de lancer ensemble une marque de mode. C'est la naissance de Surprise Paris. Au début marque de maillots de bain, aujourd'hui créateurs de pulls et cardigans en laine précieuse designés en France et fabriqués en Italie. Surprise Paris existe aujourd'hui depuis 3 ans et leurs produits sont vendus uniquement en précommande sur leur site internet. Alors avec Guillaume, on a évoqué sa carrière chez Pernod Ricard, sa vie d'expat à Lisbonne, l'euphorie de la démission, comment se reconvertir sans chômage, comment faire face aux réactions de l'entourage, le syndrome de l'imposteur, comment changer de produits lorsqu'on est monoproduit et surtout comment trouver ses clients dans l'industrie de la mode, milieu hyper concurrentiel. Rejoignez le groupe privé Facebook du podcast pour prolonger la discussion : https://www.facebook.com/groups/1080461892356152/?ref=share Notes & Références : - Instagram de Surprise Paris @surpriseparis : https://www.instagram.com/surpriseparis/ - Site internet de Surprise : https://surprise-paris.com/ - Linkedin de Guillaume : https://www.linkedin.com/in/guillaume-bosse-plati%C3%A8re-1b3b8423/ - Instagram de Guillaume @guillaume.bp: https://www.instagram.com/guillaume.bp/ - Marque Louise Della - Chef's table sur Netflix - épisode avec Francis Mallmann : https://www.netflix.com/fr/title/80128096 - Documentaire de Loic Prigent, Louis Vuitton et Marc Jacobs : https://www.youtube.com/watch?v=9KOpz4z2C24 - Documentaire signé Chanel : https://youtu.be/HxgTKMuZ4OA Contactez-moi ! Si le Podcast vous plait, le meilleur moyen de me le dire, ou de me faire vos feed-backs (et ce qui m'aide le plus à le faire connaître), c'est simplement de laisser un avis sur Apple Podcast, un commentaire sur Youtube et d'en parler autour de vous. ça m'aide vraiment alors n'hésitez pas. Pour me poser des questions, participer au podcast ou suivre mes aventures, c'est par ici : - Sur Instagram @clervierose : https://www.instagram.com/clervierose - Sur Youtube : https://www.youtube.com/channel/UC7Qzm4HrS5OdmdXoY344vqA - Par mail : clervierose@gmail.com

Juliana López May es una de las cocineras más mediáticas, innovadoras y versátiles de Argentina, y reconocida en toda América Latina. Se posicionó como una referente de la cocina de producto, llegando a un público muy diverso. Comenzó su carrera de la mano de Francis Mallmann, con quien trabajó durante nueve años. Ha viajado por el mundo realizando trabajos en Argentina, Inglaterra, Francia, Brasil, Canadá, Chile y Uruguay. Más de siete años de ciclos en televisión, libros, charlas y asesoramientos a empresas consolidaron a Juliana como referente. como empresaria y emprendedora, ha desarrollado varias líneas de productos que incluyen una línea de conservas gourmet, hamburguesas vegetarianas, especias, hierbas y tortas congeladas. En asociación con Falabella, desarrolló varias líneas de vajilla con marca propia, logrando un récord de venta en las tiendas. Hoy, la recibimos en La Sobremesa.

En este episodio del Podcast de Scoolinary, nos tomamos un café con Juliana López May, cocinera desde los 19 años, presentadora de TV, empresaria y escritora de 7 libros de cocina y mucho más. Se curó de una enfermedad gracias a la cocina, y aunque ya tuviera el gen familiar del amor por este oficio, se enamoró profundamente en sus primeras prácticas con Francis Mallmann. Pero más allá del trabajo en una cocina, nos cuenta cómo descrubrió todo un mundo ligado a la gastronomía. Cómo fueron sus primeros pasos para escribir su primer libro y cómo ha seguido abriendo dintintos caminos para tener la empresa que tiene hoy. Todo esto y mucho más lo podrás escuchar en este episodio.

Cada viernes en Mañanas Urbanas Natalia Urban recomienda un Libro / Escritor/a y trae novedades del mundo de la literatura.

Welcome to episode 888 in which host Polly Hammond interviews David Garrett in this episode of Uncorked More about today's guest: David Garrett brings more than 25 years of expertise in the tech, wine and the finance industry globally to Club dVIN, the world's premier global non-fungible token (NFT) wine club. A passion-driven community builder who values authentic digital and real-life experiences and connections, Garrett believes NFTs and the blockchain have supercharged the way communities are created through technology. Through Club dVIN, Garrett and his co-founders have created the ultimate community of wine insiders; a group of 100 founding members who are the top names in wine's new guard, from Masters of Wine to Master Sommeliers to top winemakers, wine experts, wine collectors, and investors. Garrett demonstrated his drive for ingenuity early in his career with the development of IntraACTIVE, an Internet software company he co-founded in 1994. Highlighting the company's accomplishments, IntraACTIVE built the original Intranet for the US Navy. While serving as CEO, he was the lead author of “Intranets Unleashed,” published by Macmillan in 1995. His groundbreaking work in tech and love for wine and travel have taken Garrett around the world. A native of Ann Arbor, Michigan, Garrett has lived in Peru, Argentina, Hong Kong and now Spain. In 2004, he co-founded The Vines of Mendoza, a groundbreaking business model that brought wine tasting, travel and winemaking together. Garrett was responsible for creating and developing the private vineyard estate project, which spans more than 1,500 acres of prime vineyard land, a five-star resort and a Francis Mallmann restaurant. In addition, Garrett founded an iPad wine list business, Entaste, in 2011. From 2011 to 2012, Garrett spent time in Hong Kong building and licensing Entaste for Asian markets. In 2013, Garrett led a group of investors to buy the largest vineyard in Priorat, Spain. He served as the CEO of the turn-around until 2016. Learn more: winery site: https://mistycovewines.com/blog/ignore-the-subject personal site: https://www.marlboroughlights.com/about Insta: https://www.instagram.com/mistycovewines/ More about the host Polly Hammond: Polly is Founder and CEO of 5forests. She splits her time between Barcelona, Auckland, and Napa, consulting, writing, and speaking about the trends that impact today's wine businesses. She's an advisor to New Zealand Trade & Enterprise, host of Uncorked with the Italian Wine Podcast, cohost of the Real Business of Wine with Robert Joseph, and, occasionally, a knitter. Polly is a graduate of the University of Southern California, where she earned degrees in International Relations and French. Those studies led to a deep and abiding love affair with behavioural Economics, and her wine work is based on insights into all the crazy and irrational reasons consumers engage with brands. With over 20 years experience in growing successful companies, Polly knows first hand the challenges faced by independent businesses. She approaches each client experience with empathy and understanding for what it takes to adapt and thrive in the real world. To learn more about Polly Hammond visit: Twitter: @mme_hammond Instagram: @5forests website: https://5forests.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Join Maita and me as we talk about Uruguay, an under-the-radar destination for Americans.  We'll introduce you to the hip José Ignacio, the “Hamptons” of South America, and the cosmopolitan city of Montevideo.  We'll explore the active adventures on land like learning to play polo, going for a moonlit horseback ride, and hiking.   We'll touch on the variety of watersports from surfing and kiteboarding to kayaking down rivers.  For those who love art and architecture, there are sites not to be missed, including the unique circular bridge and Casa Pueblo. The food scene is renowned – from the traditional Uruguayan BBQ to vineyard picnics to Francis Mallmann's chiringuito on the beach and his fine-dining restaurants. As always we'll talk about a few of our favorite hotels including the Vik properties.  Visit truvaytravel.com/48 for a video of today's show and additional resources.

It's our first anniversary! A whole year has passed since we started recording our conversations about food and home cooking. It has been so much fun,  and we're taking a minute to remember some hilarious moments and favourite episodes. Join us as we listen to and laugh along with clips from past episodes.  We also have a few recipe updates for you - Erin has an improved version of the one pan chicken dinner from episode 1.10;  a few additional tips from Sarah for the Ondeh Ondeh Cake (episode 2.22);  and a final answer on which empanada dough recipe is the one we love (hint: it's Francis Mallmann's Beef & Onion empanada recipe from foodandwine.com). Thank you for listening! Here's to another fun year of cooking!  Episode Links~~~~~ 1.1 BAO Chicka Bow Wow~ 1.2 Whisk Mayo Like Your Life Depends On It~ 1.9 Not to be Confused with Macaroons~ 1.11 Rum Challenge~ 1.21 Date Night~ 2.6 Diwali: This Lunch was Lit!~ 2.11 Persimmon Puddin'~ 2.12 Hey John, Here's your Roti~ 2.13 Wow 'em with Wellington~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcast Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Join me as I chat to Clive, The Wood Fired Oven Chef from YouTube, about his love for fire, food and most importantly family. Over the past 3-4 years, Clive has inspired, educated and motivated countless wood fired oven enthusiasts around the world, with his superbly produced wood fired oven videos on YouTube. Like many, I eagerly await the next episode instalment, which almost always leads me to try new and exciting dishes in my wood fired oven. Getting to know Clive personally over the past month has been a real privilege and I am very excited to share my extended interview with Clive with you all. Many of you sent in audio questions for Clive - all of which he answers on the show.  Sit back, relax and get ready for an amazing Masterclass from a true gentleman and creative master.Check out Clive's YouTube channel: The Wood Fired Oven Chef Check out Clive's website: The Wood Fired Oven ChefFollow Clive on Instagram: @thewoodfiredovenchef Chefs and other influential folk mentioned on the episode:Victor Arguinzoniz, Keith Floyd, Nigel Slater, Julia Child, Jacque Pepin, Marcella Hazan, Claudia Roden, Yotam Ottolenghi, Tom Colicchio, Francis Mallmann, Lennox Hastie, Alex Atala, Eric Ripert, Richard Miscovich, Steven Raichlen, Jose Andres, Joel Robuchons.TV Shows mentioned on this episode:Chefs Table, Top Chef, Made In SpainWood Fired Oven manufacturers mentioned on this episode:Forno Bravo, Mugnaini, Ooni Pizza Ovens, Gozney, Maine Fire Brick Company, Zesti, Le Panyol, Melbourne Fire Brick CompanyRestaurants mentioned in this episode:Extebarri, Le Burnardin, El BulliWine mentioned in this episode:Burgundy, Barolo, Barbaresco, AlbarinoReview Wood Fired Oven on Apple Podcasts to let me know what you think of the show. Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOven Twitter: @WFOPodcast Facebook: Wood Fired Oven Podcast Follow me on: YouTubeA few books mentioned in this episode.The Bread Builders by Daniel Wing and Alan ScottFrom the Wood Fired Oven by Richard MiscovichUsing these links helps support the show - and costs you nothing extra. ThermoworksI've been using the highly reviewed Thermapen ONE for a few years - always checking my chicken and steak. With full readings in ONE second or less, Thermapen ONE approaches the speed of thought - allowing you to focus exclusively on the quality of your cook.Support the show and use this link to grab yourself one of the best food thermometers around. Grab a Thermapen ONE.Support the show (https://www.buymeacoffee.com/MarkG)

On the first-ever episode of The Grand Tourist, Dan speaks with Argentine chef Francis Mallmann on life after the pandemic, the fine art of disobedience, and why a master of Patagonian grilling would want his next cookbook to be all-vegan. See acast.com/privacy for privacy and opt-out information.

Episode 29.... I reach the Southwest passage by makeshift canoe... just kidding although I riff on past, present and future explorers as I sit naked on the side of a lake whilst being eyed suspiciously by the geese --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

DJBBQ is a trail blazing barbecue cook with a tribe of dedicated fans on his DJBBQ Youtube channel and across social media. His first DJBBQ cookbook (Penguin), released in 2014 sold over 70,000 copies and still resides in the Amazon top 10 BBQ books. His second book Fire Food (Quadrille) was released in April 2018 and was an instant success. 2019 heralds the release of his third book, ‘The Burger Book'.   While cooking always takes centre stage, the DJBBQ experience encompasses food, fun and a lust for life at its core, or as Christian likes to call it, Catertainment. The DJBBQ live catering experience can be found at all the major UK festivals including The Big Feastival, Grilltopia, Camp Bestival, The Big Grill, Jimmy's Sausage & Beer Festival and On Blackheath. Christian has also cooked at numerous Food festivals such as Taste London and the BBC Good Food Show. He has curated the Cutting Room stage at Meatopia London since its inception, hosting the live stage and interviewing world renowned chefs such as Francis Mallmann, Niklas Ekstedt and Yotam Ottolenghi.   He joins us at The Burnt Chef Project to talk about all things from snowboarding with Kylie Minogue, running a large catering business, working with Jamie Oliver and much much more. Strap yourself in because this episode is wild!

En el programa de hoy: El sándwich que no le gustó a Francis Mallmann Degustamos en La Vanguardia 1934 Catando bizcochos ¿Qué comerías en la última cena?

Chef Alan Murchison’s mission for top-notch food fit for athletes. Plus: Argentine chef Francis Mallmann’s latest venture on an Uruguayan beach.

I talk with a child care specialist from Kansas. We discuss sneakers, being creative, asparagus, smuggling, inability to focus, OCD and ADHD, TikTok, the block button, dial-up, 9/11, the word “nice”, feline diabetes, how toddlers learn words, fostering self-esteem in children, emotional intelligence, apologizing, passion, adverse childhood experiences, patience, generational trauma, Francis Mallmann, what would happen if my guest was a Nazi, and more. Support me at patreon.com/strangerthanchristian ** Music by Medline from the album Solstice released on My Bags Records, France https://mybags.bandcamp.com/album/solstice **

Selected clips from ep34: [0:00] How to say no | [6:45] How to find your creativity | [9:05] Why is the world obsessed with celebrity chefs. These are Clips taken from our chat about Creative Geniuses by Jeremiah Tower & Francis Mallmann. Stars and celebrity chefs are the focus of this week's special double header. We are delving further into the creativity rabbit hole, exploring the lives and behaviours of two celebrity chefs. --- If you enjoyed this episode, subscribe to receive new episodes each week. Follow us, access show notes (including books mentioned) and our listen to audio on the go: http://abstractable.co/ Subscribe to the YT channel: http://www.youtube.com/subscription_center?add_user=abstractable --- Stay connected: Follow Abstractable on Instagram: https://www.instagram.com/theabstractable Follow Abstractable on Twitter: https://twitter.com/theabstractable Follow Abstractable on Facebook: https://www.facebook.com/abstractable/ You can find The Abstractable Podcast on: Apple Podcasts: https://podcasts.apple.com/au/podcast/the-abstractable-podcast/id1502025982 Spotify: https://open.spotify.com/show/115u4wd7QGR7EXCLXeiJ27 Google Podcasts: https://podcasts.google.com/?feed=aHR0cHM6Ly9yc3Mud2hvb3Noa2FhLmNvbS9yc3MvcG9kY2FzdC9pZC8xMTM2Mg

Stars and celebrity chefs are the focus of this week's special double header. We are delving further into the creativity rabbit hole, exploring the lives and behaviours of two celebrity chefs. Today's episode is inspired by our series Creative Geniuses by Jeremiah Tower & Francis Mallmann. [00:00] Introduction | [01:27] Episode's Overview | [05:53] Chef: Jeremiah Tower | [16:20] Chef: Francis Mallmann | [24:10] How to say no? | [32:20] Creativity of Miles Davis concert in Germany | [34:28] Michael Jordan's creativity on his retirement | [35:31] How to find your creativity? | [37:54] Why is the world obsessed with celebrity chefs? | [45:27] Is there another space to be explored in artistry? | [51:24] Wrap Up As with each episode, we pluck out what most resonated from the our series and how we would like to bring it into our lives. --- If you enjoyed this episode, subscribe to receive new episodes each week. Follow us, access show notes (including books mentioned) and our listen to audio on the go: http://abstractable.co/ Subscribe to the YT channel: http://www.youtube.com/subscription_center?add_user=abstractable --- Stay connected: Follow Abstractable on Instagram: https://www.instagram.com/theabstractable Follow Abstractable on Twitter: https://twitter.com/theabstractable Follow Abstractable on Facebook: https://www.facebook.com/abstractable/ You can find The Abstractable Podcast on: Apple Podcasts: https://podcasts.apple.com/au/podcast/the-abstractable-podcast/id1502025982 Spotify: https://open.spotify.com/show/115u4wd7QGR7EXCLXeiJ27 Google Podcasts: https://podcasts.google.com/?feed=aHR0cHM6Ly9yc3Mud2hvb3Noa2FhLmNvbS9yc3MvcG9kY2FzdC9pZC8xMTM2Mg

Uncertainty serves the foundation for inspiration, though it may seem as a contradiction, creativity blossoms through these limitations. FRANCIS MALLMANN, the world-class Argentinian chef known for the element of fire, both through his work and passion, gracefully presents the musical backdrop that has accompanied him throughout his life. Open a bottle of wine, dim the lights, and enjoy this episode.

What color is the hottest part of a fire? Who invented s’mores? How long ago did humans start cooking their food? On this episode of Time For Lunch, Hannah and Harry are getting toasty by the fire and learning all about how to cook outside. We hear from celebrated chef Francis Mallmann, learn some kid-friendly recipes, jokes,  and of course….hear heaps of fun facts. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

What color is the hottest part of a fire? Who invented s'mores? How long ago did humans start cooking their food? On this episode of Time For Lunch, Hannah and Harry are getting toasty by the fire and learning all about how to cook outside. We hear from celebrated chef Francis Mallmann, learn some kid-friendly recipes, jokes,  and of course….hear heaps of fun facts. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

#viajeros, os llevamos hasta Marsella para conversar con Francis Mallmann. Desde hace décadas, él es el cocinero vivo más celebre de Argentina. Se crió en Bariloche, vivió aventuras junto a maestros de la montaña, con los Beatles abandonó los estudios, es irreverente y encontró en la cocina todas las libertades que siempre soñó. La cocina al fuego, recetas inspiradas en los gauchos y los migrantes europeos es su sello de identidad. Está al frente de varios restaurantes en Estados Unidos, Uruguay y Argentina. Gracias a sus libros y a la pequeña pantalla, como fue su participación en Chef's Table, un documental de Netflix, su universo creativo recorre el mundo. Hasta es una firma habitual en La Nación, uno de los diarios más importantes del país. Isabel de Estrada (IG, https://www.instagram.com/fundacionzorba/), nueva colaboradora de viajEros, y yo hemos disfrutado de las experiencias que ofrece Mallmann y ambos coincidimos que, no se olvidan. IG, https://www.instagram.com/francismallmann/. Foto cover, Clara de Estrada. Puedes descubrir el estilo de vida #PerroFelizVidaFeliz en todas nuestras plataformas gracias a un contenido exclusivo y gratuito pensado para ti y tu perro. Suscríbete ahora: - YouTube CHRIS Y EROS, DOG INFLUENCERS: https://www.youtube.com/channel/UCjJD1sK4drRP3QoFp61hGFg - Web blog: https://dogfriendlytraveler.com -Nuevo Instagram: https://www.instagram.com/dog_friendly_traveler_2021/ - Madrina de viajEros: Princesa Béatrice d'Orléans https://open.spotify.com/episode/0Ef7IdPHHe7lFOweDWrG2b?si=43AGRRc7T-KmJwR1cZh7vQ - Manual: https://www.amazon.es/dp/B08DL8XG7B/ref=cm_sw_r_cp_awdb_YY7KR6AHW7EM1SEBNKY3 Y seguirnos también por, Facebook:https://www.facebook.com/erosychris Twitter:https://twitter.com/dogftraveler Pinterest:https://www.pinterest.es/dfriendlytravel/pins/ LinkedIn:https://www.linkedin.com/in/chrisolivavelez/ Recuerda que puedes suscribirte al podcast en: https://open.spotify.com/show/4sjKpO7Q8rOSCCkInJn6ur?si=I-nJKlR6R_ysDm7yGkAnag

In these episodes, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue.  Learn: how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon; what you can anticipate in making home-made bacon for the first time and the difficulties you might encounter in eating it; and the new tools Brandon has been dreaming about for his shop as well as the factors he must consider in discerning whether or not to buy them. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Announcements (and what Brandon's been up to), :59 Dreaming of a bacon slicer, 2:17                  ... and a wall-mounted paper dispenser.... and a bowl chopper,  18:38 On what basis does one decide to upgrade their home meat production set-up?  23:23 What one can anticipate when you first start making bacon, 32:28 How to overcome some difficulties of eating bacon: abundance, 33:35 rancidity, 36:15 Virtue acquisition through bacon making; 39:18 The ends of cooking: the natural and the supernatural, 46:33 Part 2 Show Notes: Why do we cook? 1:02 The dichotomy between work and gift, 5:09 Animals and the hunt, 10:47 Emotions and the kill, 14:15 Emotion, passion and virtue, 23:18 Excellence in the ordinary; filling your life with humble delight, 30:04 How emotion and temperament affect the kill, 38:29 The temperament of pigs, 46:35 Links for Episode 47: Berkel Bacon Slicers: https://www.theberkelworld.com/us/slicers.html On the Natural Fermentation of Salami by Brandon Sheard: https://farmsteadmeatsmith.com/wp-content/uploads/2019/11/On-the-Natural-Fermentation-of-Salami.pdf Farmstead Meatsmith Slaughterday Fry video: https://farmsteadmeatsmith.com/membership/harvest-films/ Benton's Bacon:  https://shop.bentonscountryham.com Links for Episode 48: Seven Fires:  Grilling the Argentine Way by Francis Mallmann:  https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545 St. Thomas Aquinas:  https://en.wikipedia.org/wiki/Thomas_Aquinas Descartes:  https://en.wikipedia.org/wiki/Ren%C3%A9_Descartes Aristotle:  https://en.wikipedia.org/wiki/Aristotle Jane Grigson:  https://en.wikipedia.org/wiki/Jane_Grigson The four temperaments: https://en.wikipedia.org/wiki/Four_temperaments Andrew Plotsky:  https://www.stitchdownfarm.com/about  

Quand on se lance dans un projet comme celui de Martin et Robinson, il faut être bien entouré. Les frères Roy ont dû faire face aux départs de plusieurs salariés après la reprise du restaurant. L’occasion pour eux d’embaucher une nouvelle équipe pour “GaOdina”. Pour s’ajuster à ce nouveau rythme et compléter leur équipe, les deux frères peuvent compter sur Guillaume, associé de la première heure. Références entendues dans l’épisode : Francis Mallmann est chef au Château La Coste La série Netflix Chef’s TableLe restaurant gastronomique Le Peron Commencer est une émission de Nouvelles Écoutes, incarnée par Martin et Robinson Roy. Mixage Paul de Cursay. Montage et coordination Ashley Tola.

Entrevistamos al cocinero mas famoso de Argentina.

I came across Chef Francis Mallmann several years ago while watching Chef’s Table on Netflix. I  was completely enamored with his personality and his career. The episode itself, which is a brief introduction into his life, how he travels, where he lives, his hideaway on this island in Patagonia, and it’s a very romantic episode […]

Programa número 4, emitido el 24 de Agosto de 2019. Entrevista a Bomberos Merlo, Alas de Vida, Las Hijas de Lilith, Campus Picahuesos y notas grabadas de Martín Wullich y Francis Mallmann.

Esta semana platicamos con Francisco “El Porlo” López acerca de por que el estrés es malo, el gluten en el chorizo de pavo y su máxima adoración: Las carnes   00:00:14 Francis Mallmann 00:05:23 Wyoming 00:08:40 Alpes Austriacos 00:10:52 Noticias 00:17:02 Francisco López 00:18:24 El Porlo 00:21:24 Estrés 00:22:30 El sacrificio 00:23:37 Nitratos y nitritos 00:26:55 Chorizo con gluten 00:28:47 Age dried beef 00:32:20 Miller Lite Grill 00:39:30 Las peores costillas 00:40:33 Trompo de pulpo 00:41:20 Atlas Pythagoras 00:43:40 Ingeniería en Alimentos 00:48:31 Carta Blanca a las 10 AM 00:49:40 Playlists 00:51:13 Contacto 00:52:23 Créditos     Playlists Rudy: https://spoti.fi/2OOSE59 El Porlo: https://spoti.fi/2TqlNCi   Contacto Rudy Mail: contacto@rudypodcast.org IG: rudybeingrudy FB: rudypodcast Twitter: rudymartinezg   Contacto El Porlo IG y FB: elporlo

This episode features Michael Evans, who is the co-founder of the Vines of Mendoza in Argentina's Uco Valley.  After falling in love during a trip to Mendoza in 2004 Michael found a local partner and created a place for individual owners to build a wine starting right from vineyard plantings.  Under the guidance of full vineyard staff and consulting winemaker, Santiago Achaval, owners can choose the varietals and winemaking style in order to build their own personal wine.  Vines of Mendoza has grown to 1,500 acres and now features The Vines Resort and Spa, which includes the restaurant Siete Fuegos directed by acclaimed chef, Francis Mallmann.  Michael has an infectious passion for winemaking and the beauty of Mendoza, which made for a great podcast.   LINKS AND RESOURCES MENTIONED IN THIS EPISODE Vines of Mendoza, Argentina The Vines Resort and Spa, Mendoza Argentina Achaval Ferrer, Mendoza Argentina Contact Michael Evans by email michael@vinesofmendoza.com I will be at City of Riesling in Traverse City, Michigan on June 10 and 11th.  If you love Riesling, please come check out the trade and consumer events that this event has to offer.  David Bos is billing City of Riesling as "The best white wine on earth in one of the prettiest places on earth."   Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal, Bitcoin, and Ethereum links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

Christina Lecki worked side-by-side with star chef April Bloomfield for seven years at three different Ken Friedman-owned restaurants before becoming executive chef of Brooklyn's Reynard last year. In this podcast, Lecki comments on sexual harassment, improving kitchen culture and using one's own fear as a motivator. Listen in to also hear what she's learned from some of the best chefs in the world, like Francis Mallmann, the wood-fire genius of South America. Speaking Broadly is powered by Simplecast

In this episode we cover: 1:40- Rex explains his philosophy of "grow where you're planted". 6:14- Rex talks about the Hausmann Millworks Creative Community 16:25- The kind of shows you should be trying to get into depends heavily on your age, where you are in your career, and which of many art worlds you're a part of. 18:53- How artists should view and manage their upward career trajectory 23:50- Know the difference between the different art shows and art publications and don't waste your energy submitting to shows that don't represent your style 24:40- Rex talks about the different ways he sells his work, and the value of cultivating long-term relationships with collectors, curators, gallerists, etc. 28:11- What it looks like to be involved in the larger art conversation 33:17- Rex talks Francis Mallmann's work as a kind of performance art 36:26- Why most of Rex's work is autobiographical and his unique process of creating work 44:44- Alexander Calder and being a kid at heart 50:05- Good advice about living life and managing your art career

On today's episode of THE FOOD SEEN, Latin America becomes a food focal point through the lens of New Worlder, a website that explores the derivative cultures of the Latin world, focusing mainly on South America, yet doesn't let you forget a large landmass of the Western United States was once part of Mexico. Cofounders Marie Elena Martinez & Nicholas Gill are globetrotters, authors of many global guidebooks for Fodor's and Frommer's, and have traveled from Argentina to Venezuela. They've been immersed in an array of Latin food experiences in Lima (like chef Virgilio Martinez's Central restaurant, which Gill co-authored the cookbook for), Mexico City, and even within our own country: Miami, Los Angeles … which you can follow via their “Eat List”, which takes you to Buenos Aires for “La Escuela Argentina de los Parrilleros”, to learn how to live fire grill like Francis Mallmann, or go to Stefan Bederski's Adina restaurant in Portland, Oregon, where he imports Peruvian produce from a third-generation farmer from Chincha (Peru). The Latin world is all around us, and New Worlder is our guide within.

Bienvenidos al capítulo 59 de Mi Gato Dinamita, el podcast donde te preparamos unas peras al vino y para la merienda un morcipán con chocolatada. 0:00:01 - Apertura del podcast.0:00:14 - Música: Town called mallice por The Jam0:03:00 - Arrancamos en la cocina del podcast preparando unas riquísimas peras. El Chef Guillermo nos pasa la receta. Anoten. 0:06:25 - Aprovechamos que estamos con el delantal puesto para hablar de cocineros, de una serie muy genial llamada Chef's table y de... MALLMANN. Susanette trae a la mesa un consejo muy extraño y costoso para curar el mal de amor. 0:15:23 - El tiempo pasa y no podemos soltar a Francis Mallmann. Por suerte hay tanto para decir sobre él que nos está salvando el episodio. 0:17:11 - Guille se va a chequear sus peras y Susanette ni lerda ni perezosa, cambia de tema y pasa al cine y se abre la polémica. 0:18:43 - Música You're the best thing - The Style Council0:23:29- Seguimos hablando de "Fuerza mayor" y agregamos "Elle" a la lista, que a no le gusta ni a Verhoeven pero como nosotros somos muy particulares, levantamos bandera verde a favor. 0:28:07 - Y gracias a un momento genial de Isabelle Huppert en "Elle" nos ponemos a evocar nuestra infancia y los juegos de mesa de Yetem. WARNING: Susanette vino con un humor del demonio y nos quiere aplicar correctivos a todos. ¡Mamita!0:30:45 - ¿Qué hacían ustedes en los 90? Acá teníamos una vida al límite entre el Teg, el Jack Daniel's y los mezcladitos. (*)0:33:32 - Música You do something to me por Paul Weller0:36:51 - El costado escabroso de los integrantes de #MiGatoDinamita. No ganamos para sustos. Al final, el más recatado resultó Guillermo. Sí, sí... Tinto también tiene un lado oscuro.0:38:07 - Música: Sunflower por Paul Weller0:54:00 - Los tres miramos fotos de Weller y babeamos. Por suerte Tinto y Guille dan el okey y aceptan encantados de la vida que el tipo sea el nuevo esposo de Susaneta. ¡Casorio en puerta, amigos! 0:55:00 - ¿Qué sabemos de la comida afrodisíaca? ¿Funciona? A los del equipo no nos funcionó mucho, che. Qué escándalo. Queremos nuestro dinero de vuelta. 1:00:03 - Oh, las meriendas de la infancia. Pizza, chorizos, galletitas de agua y tostadas. Todo altamente olvidable, por cierto. ¿Ninguno merendaba vainillas con chocolatada o tostados con té con leche? (*) Los comentarios de este episodio son responsabilidad de los conductores. No imite a ninguno de ellos. Ilustramos este episodio con imágenes alusivas: las famosas peras al vino de Guille; el Smørrebrød de Susanette; el afiche de la serie Chef's table; Francis, el gatito de @Marielopez_E; Francis Mallmann, el mejor caviar del mundo; unas ricas ostras; Ramiro y Gato; el afiche de Fuerza mayor; Isabelle Huppert con su gato en "Elle"; el querido Mil Millas; el Teg; una botella de Daniel's; Paul Weller joven y Paul Weller actual; el discazo nuevo de Depeche; un recuerdo de Cemento; la ex mujer de Paul Weller; el libro de recetas afrodisíacas; miel; un té con galletitas (lleno de rock).

Jessica Chastain impresses the Cogill's by playing, "Miss Sloan, a highly focused Washington lobbyist in a much talked about new political movie, and film critic, Gary Cogill, says everything goes horribly wrong including the egg nog luge in the highly predictable, "Office Christmas Party," starring Jennifer Aniston and Jason Bateman. Sommelier, Hayley Hamilton Cogill, pairs "Miss Sloan" with "austere" wines, offers a few holiday pairing suggestions for the season, and then recounts her food and wine trip earlier this week to Uraguay with Bodega Garzón, which included a heartfelt visit with celebrated Chef Francis Mallmann. https://www.facebook.com/cogillconsulting https://twitter.com/garycogill https://www.facebook.com/dallasuncorked https://twitter.com/DallasUncorked https://instagram.com/DallasUncorked

Rick and Kate geek out about the Netflix documentary Chef's Table, which showcases renowned chefs who exemplify creativity, artistic expression, dedicated hard work, respect for nature, and respect for ourselves and our community through our work. We riff on the concepts these episodes bring up, from sustainable farming, to breeding produce for flavor rather than shelf-life, to how ego relates to work and success, to generosity of spirit in our work and life. In this episode, join us as we are inspired by the lives and work of Dan Barber, Francis Mallmann, and Niki Nakayama.

On today's episode of THE FOOD SEEN, Fernando Aciar of OCafe in NYC, was used to seeing 10 woman in the kitchen at a time, making tomato jam, drying quince paste on the dining room table, which sat there for 2 months at a time. He grew up in the hills of Argentina, not quite the Andes, but his connection to the land was a strong as the fires he set while work for Chef Francis Mallmann. He'd help open up his restaurants in Mendoza, Uruguay, and Long Island, before finding solace in Sao Paolo, Brazil, his now adopted country of cuisine. Fernando stopped cooking for a couple years to study design, researching the beauty of natural architecture, focusing on recycled materials, even compostables. This certainly helped him create all day space (OCafe), for a time when coffee shops have become the new diners. He pushes for clean, simple comfort, best illustrated by a Pão de Queijo, a Brazilian cheese bread, both crunch and soft. Needing more tactility in his life, he began making pottery as Fefo Studio, handleless cups, cast on the wheel and hand painted at home, which can now be found in many NYC restaurants aside from his own.

Pedro y Javier hablan de hacer y recibir regalos, crear arte, Kurt Vonnegut, Jr., niños narcisistas, el experimento del marshmallow, Reddit Secret Santa, Qubic, effective altruism (altruismo eficaz), inteligencia artificial, su sufrimiento y moral; y Soylent.

Peter Kaminksy wears many hats – writer, outdoorsman, journalist, cookbook author, television producer, the list goes on and on. He’s worked with the likes of Francis Mallmann and Daniel Boulud on cookbooks. He was a managing editor at National Lampoon. He created both the Kennedy Center Mark Twain Prize and the Library of Congress Greshwin Prize for popular song. Hear his story on this special edition of Evolutionaries.

Chef's tabel är en dokumentärserie på 6 avsnitt där man får följa en världskänd kock per program. Kockarna man får träffa är bland andra Niki Nakayama, Francis Mallmann och svenska Magnus Nilsson. Dagens poddkompis är PP3:s filmexpert Måns Lindén som jobbat som kock och är självfallet ett Chef's table-fan.

Get an inside look at the life of the legendary Peter Kaminsky on today’s episode of Chef’s Story. Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He’s a mentor to many chefs and is a real renaissance man. He knows as much about fly fishing as anyone, is the Creator and Executive Producer of the Mark Twain prize for American humor and was a contributor at National Lampoon in the 70’s. Tune in for some real knowledge and insight on this show! This program was brought to you by Visit Napa Valley. “Many of the cookbooks I write in the subjects voice. You have to channel them. “It’s parody without the jokes. It has to sound like them.” [27:00] “[My advice to chefs is to] travel. You won’t be able to do that your whole life when you get tied down to a restaurant or family. So much of what goes on in the food world these days comes from travel and experiencing other peoples cuisines.” [43:00] “Food is among the most important things in your life. On the other hand it’s important not to make it overly important. People who talk about food a lot are talking about it too much, I think.” [46:00] —Peter Kaminsky on Chef’s Story

On today's episode of THE FOOD SEEN, the master of live fire cooking, Francis Mallman, is ON FIRE! Well, not literally, but it's the title of his new book, Mallman on Fire, a follow up to his international hit, Seven Fires: Grilling the Argentine Way. A self-proclaimed son of Patagonia, Francis embodies the spirit of South America's finest wood fire cooks, like the indigenous Mapuches, and gauchos on the range. For this book, Francis traveled the world, from Brooklyn to Paris, with a an array of portable chapas (griddles/planchas) and parillas (grills), even cooking infiernillo (between two fires). We'll talk about wood, which ones to use, how to control their flame, turn them into charcoal, and use the ashes and embers (rescoldo). Recipes such as, Cowboy Ribeyes, Potato and Chicken Galette, Charred Herb Salsa (which is not chimichurri), Coal Burnt Pimento Oil, Tuna Churrasco and Avocado Sandwiches … are all about patience, enjoying conversation, and LOVE. This program was brought to you by Whole Foods Market. *photo by Peter Buchanan-Smith “I love to be out in the rain. I love to cook in the snow – I do it a lot. It's so romantic.” [05:00] “The first step [to grilling] is to burn a big fire in your backyard, sit in your chair and see what happens as it burns down.” [06:00] “Every time people see a fie and see you cooking with fire there's a language that bonds you.” [19:00] “You need patience for cooking with fire and that's the beauty of it.” [23:00] –Francis Mallmann on The Food Seen

Argentine chef Francis Mallmann joins Andrew & Molly to talk about his new book Seven Fires and why we are returning to cooking outdoors. Plus, Molly makes a confession for Andrew. 

This week on Chef’s Story, Dorothy Cann Hamilton is joined by renowned Argentine chef Francis Mallmann, chef/owner at 1884 in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and the Hotel & Restaurant Garzon in Uruguay. Find out why he traded French haute cuisine for a different approach and started to focus on grilling and fire. Hear his seven techniques for cooking with fire, and learn about how his South American influences informed his career. Tune in as Francis tells listeners about “The Uncertain Edge of Burnt”, and gives tips for grilling and cooking with heat! From cowboy culture to French technique, learn all about the many sides of chef Mallman, Latin America’s pre-eminent chef. This program was sponsored by Whole Foods Market “When you admire chefs a lot, and I think the same can be said for musicians and painters, you just try to copy things – especially when you’re young.” [13:15] “It takes about 20 years of cooking to find your own [culinary] language.” [14:00] “People think of fire as a powerful and male thing, but fire for cooking is an extremely fragile and feminine thing… The beauty of cooking with fire is patience and reading what’s happening and then trying to get things exactly the way you want.” [17:05] “France is still very strong in my cooking. You can’t see it, but that training is still with me.” [21:20] “It’s very easy to use sauces and confuse people with lots of things on a plate, but I don’t like that type of cuisine.” [25:20] “I don’t believe in harmony in food – I like dissonance. Harmony when you eat is for babies, when we grow up we need dissonance. If everything is salty, it’s no good. It’s nice to have one part extremely salty and nice and then mix it up with the rest.” [22:15] –chef Francis Mallmann on Chef’s Story