Podcasts about french chef

This is part one of a two-part recapBelow Deck Down Med is back, and this time the bromance is dead as Joe and Nathan return to battle over the deck. Will there be a winner, or will the new French Chef out drama everyone? My bet's on her. To watch this recap on video, listen to our bonus episodes, and get ad free listening, go to Patreon.com/watchwhatcrappens. For livestream tickets to our NYC Cabaret on June 3 and June 5, get tickets at watchwhatcrappens.com.Find bonus episodes at patreon.com/watchwhatcrappens and follow us on Instagram @watchwhatcrappens @ronniekaram @benmandelker Hosted on Acast. See acast.com/privacy for more information.

This is part 2 of a 2-part recapBelow Deck Down Med is back, and this time the bromance is dead as Joe and Nathan return to battle over the deck. Will there be a winner, or will the new French Chef out drama everyone? My bet's on her. To watch this recap on video, listen to our bonus episodes, and get ad free listening, go to Patreon.com/watchwhatcrappens. Find bonus episodes at patreon.com/watchwhatcrappens and follow us on Instagram @watchwhatcrappens @ronniekaram @benmandelker Hosted on Acast. See acast.com/privacy for more information.

The Story of Louis Diat: The French Chef Who Invented Vichyssoise in New York is the latest episode of Fabulously Delicious — and it tells the remarkable and largely untold story of one of the most influential French chefs ever to work on American soil. Louis Diat was born in 1885 in Montmarault in the Allier department of central France, spent forty-one years as head chef of the Ritz-Carlton Hotel in Manhattan, cooked for kings, presidents and the Prince of Wales, and in 1917 created crème vichyssoise glacée — one of the most celebrated cold soups in the history of fine dining — inspired by a childhood memory of his mother's kitchen in rural France.The episode follows Diat's extraordinary journey from a small town in Bourbonnais country, where he was waking up before school at eight years old to make soup, through his classical training at the Ritz Paris under César Ritz himself and the Ritz London, to his arrival in New York in October 1910 at just twenty-five years old. Within weeks he was head chef of the newly opened Ritz-Carlton, with Auguste Escoffier overseeing the inauguration of the restaurant. The story of how a childhood memory — his mother pouring cold milk into leftover potato and leek soup on warm summer mornings — became one of the most famous dishes in the history of French gastronomy is one of the most quietly beautiful origin stories in all of French food.The second half of the episode covers Diat's forty-one years at the Ritz-Carlton, his cooking for some of the most powerful figures of the twentieth century, the Chevalier du Mérite Agricole he received in 1938 for bringing French culinary culture to America, his time as in-house chef at Gourmet magazine from 1947, and the farewell luncheon he prepared for his kitchen staff on the day the Ritz-Carlton closed for demolition in 1951. It also covers the remarkable Diat family legacy — including his brother Lucien, who became executive chef at the Plaza Athénée in Paris and taught Jacques Pépin.Louis Diat is one of the great overlooked figures in French culinary history. The New York Times called him an artist of the menu and said he had raised the leek and potato to greatness. This episode is the full story of the man behind that tribute — and behind one of the most famous soups in the worldSend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

Julia Child celebrated household name, started as a wartime OSS desk jockey who later conquered Le Cordon Bleu and American TV - loudly, brilliantly, and without apologising. Starting with Julie & Julia, we follow her late-in-life Paris awakening, the brutal Le Cordon Bleu learning curve, and the obsessive testing that became Mastering the Art of French Cooking. There's OSS shark repellent, Paul Child's steady love, and then the moment she turns a TV omelette into a second career. Suddenly it's The French Chef - and dinner becomes comedy.   Topics include Julie & Julia and what the film gets right (Meryl Streep, Stanley Tucci) Le Cordon Bleu, French cuisine, and learning late Mastering the Art of French Cooking and why it mattered OSS shark repellent and the strangest pre-chef CV The French Chef, cooking show chaos, and the Dan Aykroyd SNL skit Resources and Further Reading Julia Child - Wikipedia Julie & Julia - by Nora Ephron SNL The French Chef - youtube Shark Repellant Work - cia.gov Julias Kitchen - Smithsonian Museum Mastering the Art of French Cooking - Wikipedia Host & Show InfoHosts: Kyle Risi & Adam CoxIntro Music: Alice in dark WonderlandCommunity & Calls to ActionReview & follow on: Spotify & Apple PodcastsInstagram: @theCompendiumPodcastWebsite: thecompendiumpodcast.comSupport us: Sign up to PatreonCircus Job Board: Apply to join the CircusShare this episode with a friend! If you enjoyed it, tag us on social media and let us know your favourite takeaway. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

SO YOU WANNA GET FAT PODCAST EP. 112 we react to Julia Child on her legendary show "The French Chef" making Beef Bourguignon! ORIGINAL VIDEO / Give it a THUMBS UP! Boeuf Bourguignon | The French Chef Season 7 | Julia Child https://www.youtube.com/watch?v=uruT8FPpeKc SHOUT OUTS Jordan Beem for the Swag! Brian for the Praline Tim for the Toblerone VISIT OUR RESTAURANTS Mission Sandwich Social https://www.instagram.com/missionsandwich Le Rivage https://www.instagram.com/lerivagenyc BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/collections/loss-becomes LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG FOLLOW CHEF BRIAN TSAO! https://www.instagram.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

ORIGINAL VIDEO / Five it a THUMBS UP!    • Coq au Vin Done Right (Michelin Technique)   VISIT OUR RESTAURANTS Mission Sandwich Social   / missionsandwich   Le Rivage   / lerivagenyc   SHOUT OUTS Jordan Beem   / jordanbeemmusic   Steel for Food Auction   / steelforfood   BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/col... LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE FOOD New Content sent by Jovan_Pall https://www.instagram.com/reel/DUdfvG... NOT SO CURRENT NEWS Fireplace https://www.instagram.com/p/DTLbb24gW... Sinners https://www.instagram.com/p/DT0sb8Wic... Singapore https://www.instagram.com/reel/DT6fD7... FRENCHY CLIPSCrosswalk https://www.instagram.com/reel/DS8jdW... Bargain https://www.instagram.com/reel/DTEzCe... Games https://www.instagram.com/reel/DTh8Mw... Pranks https://www.instagram.com/reel/DRCrLR... Kick https://www.instagram.com/reel/DSkd26... PATREON   / chefbriantsao   JOIN DISCORD! Discord   / discord   FOLLOW CHEF BRIAN TSAO!   / chefbriantsao   FOLLOW FRENCHY   / lechefpaul   Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

SO YOU WANNA GET FAT PODCAST EP. 105 we react to Fallow's awesome video of Beef Bourguignon, But Actually Done Properly! Give you some behind the scenes of Bombing with Eric Andre and unbox toys! CHECK OUT OUR RESTAURANTS! Mission Sandwich Social   / missionsandwich   Le Rivage   / lerivagenyc   SHOUT OUTS Brian from Bay Ridge Tej from LA SPECIAL THANK YOU Joey "Lincoln" Chalom for the amazing presents! Visit his website if you need a car! www.premierfordlincoln.com CREDIT WHERE CREDIT IS DUE MEAT & POTATOES    • Beef Bourguignon Done Properly   NOT SO CURRENT NEWS Japan https://www.instagram.com/p/DQ1i6vUjE... Korea https://www.instagram.com/reel/DQbcSA... FRENCHY CLIPS Nipples https://www.instagram.com/reel/DRRrfr... Roller Coaster https://www.instagram.com/reel/DQ9MDH... Asian Jokes https://www.instagram.com/reel/DRJEmt... Rude https://www.instagram.com/reel/DRKLhu... Cruise https://www.instagram.com/reel/DRIhRH... Strip Search https://www.instagram.com/reel/DRFtGV... Latest Trend https://www.instagram.com/reel/DQcEJV... Movie Quotes https://www.instagram.com/p/DRNC_PhjR... Bike Ride https://www.instagram.com/reel/DRSFPG... BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/col... LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com PATREON   / chefbriantsao   JOIN DISCORD! Discord   / discord   MERCH https://downrightmerchinc.com/collect... FOLLOW CHEF BRIAN TSAO!   / chefbriantsao   FOLLOW FRENCHY   / lechefpaul   VISIT THE WEBSITE! https://soyouwannagetfat.com/ Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today I am joined by Amanda Gaudelet. Amanda has always been drawn to heirloom elements, such as glassware, cutlery, teacups, and linens. Her passion for blending these vintage elements with those that are new is where her appreciation for setting a table was born. Antiquing from Greenwich to Palm Beach, and Pennsylvania to Paris, Amanda is always on the hunt for heirloom treasures.  With a professional past in the hospitality industry, and being married to not only a restaurateur but a classically trained French Chef, Amanda has an innate desire to set a table and entertain at home. After sourcing vintage wares and designing custom ceramic wares for a number of restaurant projects, the idea to create custom, bespoke tableware for the home was born.In this episode, Amanda and I talked about her career in the restaurant industry, why she started her business, how she sources and designs the items in her product lines, tips for antique shopping, and so much more!Amanda's InstagramAmanda's WebsiteBreast Cancer Alliance

We are thrilled to share the first integrated Fowl Life Podcast Provider Series and cooking video! In this episode, "Venison Milanese with Wisconsin Maple Syrup Sweet Potatoes," TFL Midwest Host Joel Kleefisch teams up with classically trained French Chef, Ellie Lawton, to create a Venison Milanese recipe that will exceed all your dinner expectations. Chef Lawton, an avid waterfowl and big game hunter, excels at crafting classic dishes from around the world with a simplicity that you can easily replicate at home! This is the first in our Provider series that includes a video of the dish discussed in the podcast so you can follow along and make this recipe yourself! Check out the video on Instagram, Facebook, and Youtube @Theproviderlife, & Theproviderlife.com. This Episode is brought to you by This episode is brought to you by Travel Wisconsin, Bad Boy Mowers, ZLine, Hi Viz, Banded Brands, Jacks Link's, Kershaw knives, Secureit Gun Safes, and Avery GHG Decoys!

After recently being struck by lightning, our guest this week enters Beck's new simulation Dangerous Room(TM) to find out if he has what it takes to become a superhero. Credits Brendan Connors as Beck Wayward, Little Boy, Henchman #1, Lady #1, Horse, Samuel Adams, Train Conductor, Brutus, Rabbit #1, Boxing Announcer, Ratatouille, Tanner's Father, Yoda, & Brendan Connors Nick Connors as Donny Dennis, Cat in tree, Henchman #2, Lady #2, Father of Lady #1, Samuel Adams' Friend, Ancient Roman, Rabbit #2, Corner man, French Chef, Game Show Host, Hacksaw Jim Duggan, Tom Phelps Dangerous Room Repair Man, Cynthia, & Nick Connors Eddie Bick as Tanner Dougherty "A Very Brady Special" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/ "Bushwick Tarantella" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/

In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

Julia Child was a larger-than-life culinary icon, known for bringing French cuisine to American home kitchens. She had an infectious personality and unbridled enthusiasm. Her popular TV show “The French Chef” made her a household name. With her distinctive voice and charming demeanor, Julia made cooking fun for everyone. She will always be remembered as a pioneer in the world of food television.

Maya Kaimal is an entrepreneur & Cook book author who has been an early inspiration for the South Asian culinary field in the US. Raised in Boston then Boulder, Maya's passion for food and cooking blossomed at a young age. From watching Julia Child's The French Chef with her mother, Lorraine, to tasting her father Chandran's vibrant South Indian dishes, Maya's interest in food was piqued. Her curiosity in spice, taste and cooking developed during trips to her father's home in Kerala as Maya learned to cook with her Aunty Kamala. Maya worked at various magazines in New York and she saw an extraordinary gap between what she grew up eating and what the western palate thought Indian food was. One realization and three cookbooks later, Maya's desire to educate and create hasn't stopped. She is now dedicated to making Indian food that's accessible to Americans, but true to her roots. In 2003, Maya launched her namesake company with her husband, Guy Lawson, out of their Brooklyn apartment after seeing a lack of quality Indian products in grocery stores. With her collection of family recipes, she works to create convenient Indian food that tasted as good as homemade. Maya lives in Upstate New York with her husband, twin daughters, and their noisy dog Instagram: @mayakaimal Website: https://www.mayakaimal.com/ To follow Jes, go to IG @jessoulfood

Our look back at the Astrochemical Literature for the month of June 2024. Your hosts this week are Brett McGuire, Ilsa Cooke, and Alex Byrne with special guests Jessica Perrero, Divita Gupta, and Théo Guillame. Grab & Go summaries for you this week are on our website: coffee.astrochem.net.Jessica's Paper: Binding energies of ethanol and ethylamine on interstellar water ices: synergy between theory and experiments https://arxiv.org/abs/2406.16952Chemical Kinetics Papers from Divita and Théo: Product-specific reaction kinetics in continuous uniform supersonic flows probed by chirped-pulse microwave spectroscopyhttps://pubs.aip.org/aip/jcp/article/160/20/204201/3295294/Product-specific-reaction-kinetics-in-continuousDesign and Implementation of a New Apparatus for Astrochemistry: Kinetic Measurements of the CH + OCS Reaction and Frequency Comb Spectroscopy in a Cold Uniform Supersonic Flowhttps://arxiv.org/abs/2405.18814The History of Cavity-Enhanced Fourier-Transform Microwave Spectroscopy in this month's Percolator and Barista Bootcamp.Chalkboard this month has Open Positions and Conferences.Interstitial clips feature audio from the French Chef. Hosted on Acast. See acast.com/privacy for more information.

Ask about the 5% off, additional $100 per person off, and sensational airfare discounts!  For the best discounts, contact Barbara before July 23, 2024.Barbara of Suite Dreams Travel hosts a special presentation with guests Scotty Horn from AmaWaterways and French Chef, Romina Rasmussen! Learn about AmaWaterways and what sets the family-owned cruise line apart. Scotty dives into the unique and luxurious experiences offered by AmaWaterways, highlighting various river cruises across Europe, Africa, Vietnam, Cambodia, and soon, South America. .Then, Barbara and Romina showcase AmaWaterways' "Impressions of the Seine" itinerary. If you've always wanted to go to Europe but didn't know where to go, what to do, or even WHO to go with, this is a bucket-list trip just for you! 

I got out from behind my desk in the Loulabelle's recording pod and met Pierrick Boyer in his Prahran Rêverie Café. For someone who has so many accolades and awards, who is always excelling and noted as being at the top of his craft, he is an exceptionally grounded and genuine person. I have spent time in his café before, always a place that is warm and welcoming, filled with French dreams in every dessert and dish served!After growing up in France, Pierrick lived a number of years outside of France and thankfully for us in Melbourne, he eventually ended up making a life here with his family. He has been rewarded too, winning the title of Australian Pastry Chef of the Year.  Pierrick is also about to be recognised by the French Ambassador with the Mérite agricole, for his outstanding work in promoting French food to Australians. Pierrick and I chatted about the importance of dreaming. Most of us dream of all sorts of things: travel, beautiful places, achieving great things... Pierrick talked of being a "doer" and making dreams a reality. We lamented the change in the way kids grow up now, in a period of time when they never seem to have space to sit with their own thoughts... there is always a screen to fill the void. I wonder if without this time to ponder and think, will kids continue to dream big in the future, in the same way as we and previous generations had the space to do in the past.Dreaming is something that can't be taught. But Pierrick is definitely showing how hard work and determination can make dreams come true.If interested in the Normandy Retreat as mentioned in this episode, email janehiscock@chateaudujonquay.com for details.**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

Our look back at the Astrochemical Literature for the month of May 2024. Your hosts this week are Brett McGuire and Ilsa Cooke, with special guests Rebecca Firth and Harshal Gupta. Grab & Go summaries for you this week are on our website: coffee.astrochem.net.Rebecca's Paper on AlO, AlOH, and Al(OH)3: https://pubs.acs.org/doi/10.1021/acsearthspacechem.3c00335Harshal's paper on the laboratory spectroscopy and astronomical discovery of CaC2: https://iopscience.iop.org/article/10.3847/2041-8213/ad3336 Barista Bootcamp on Cosmic Rays this month!Chalkboard this month has Open Positions and Conferences.Special thanks this month to ChatGPT. Interstitial clips feature audio from the movie Thor and from the French Chef. Hosted on Acast. See acast.com/privacy for more information.

Episode 54 is our 2024 Page to Screen podcast where The Boston Sisters talk about 5 books related to historical drama series and films for summer reading. This year we're highlighting books that provide a deeper dive into the films and series featured on the podcast since its launch in November 2021 up to our recent 3rd season.  Miss Dior: A Story of Courage and Couture by Justine Picardie (2023) | THE NEW LOOK (Ep. 53) The French Chef in America: Julia Child's Second Act by Alex Prud'homme (2017) | JULIA (Ep. 44) Passing by Nella Larsen (1929) | PASSING (Ep. 2) The Great Gatsby by F. Scott Fitzgerald (1925) | THE GREAT GATSBY (Ep. 50) A Pipe for February by Charles H. Red Corn (2003) | KILLERS OF THE FLOWER MOON (Ep. 48) Correction Note: The complete title of Alex Prud'homme's Julia Child biography is The French Chef in America: Julia Child's Second Act - correction to the book recap. Transcript are available on the webpage for this episode at https://michonbostongroup.com/bostonsisters. PLEASE NOTE: TRANSCRIPTS ARE GENERATED USING A COMBINATION OF SPEECH RECOGNITION SOFTWARE AND HUMAN TRANSCRIBERS, AND MAY CONTAIN ERRORS. TIMESTAMPS 1:25 - Intro to 2024 Page to Screen Books, Screen Adaptations and Related Podcast Episodes 2:38 - Miss Dior: A Story of Courage and Couture by Justine Picardie Catherine Dior and Women in the French Resistance 7:19 - The French Chef in America: Julia Child's Second Act by Alex Prud'homme 10:58 - Julia Child's life, cookbooks, and TV Shows14:37 Break16:51 Passing by Nella Larsen 17:17 - Race and Social Status28:41 The Great Gatsby by F. Scott Fitzgerald 29:48 - Race, identity, and class passing in Passing and The Great Gatsby35:52 A Pipe for February by Charles H. Red Corn 39:03 - Osage Nation's adaptation to modernity while preserving culture and traditions 47:04 - Book recap 47:43 - Where to purchase books (affiliate bookstore) 48:08 - Where to watch screen adaptations of books STAY ENGAGED with HISTORICAL DRAMA WITH THE BOSTON SISTERS SUBSCRIBE to the podcast on your favorite podcast platform LISTEN to past past podcasts and bonus episodes SIGN UP for our mailing list SUPPORT this podcast on Spotify or SHOP THE PODCAST on our affiliate bookstore Thank you for listening! --- Support this podcast: https://podcasters.spotify.com/pod/show/historicaldramasisters/support

Dive into the diverse world of wellness travel in Mexico, as Barbara showcases 14 amazing properties that cater to various definitions of wellness. From yoga retreats to spa treatments and beyond, you'll discover a  range of accommodations and experiences across several locations in Mexico including Puerto Vallarta, Cabo, Riviera Maya, and Baja California. Learn how to surf, enjoy gourmet dining, reinvigorate with yoga, meditation, or detox programs, and more! from luxury all-inclusive resorts, to more individualized private experiences, there's something for everyone in this episode.00:01:30 Diving into Wellness Options in Mexico00:03:11 Surf and Spa: Wellness in Puerto Vallarta00:07:50 Cabo's Wellness Retreats: From Surf to Luxury00:12:11 Riviera Maya: A Wellness Paradise00:17:02 Baja California: Holistic Wellness and Retreats00:20:15 Planning Your Wellness Journey in Mexico00:21:33 Your invitation to join Barbara and French Chef, Romina Rasmussen on a River Cruise Adventure!Ready to book your wellness retreat or getaway in Mexico? Contact Suite Dreams Travel. As your wellness travel experts, we take care of all of the planning, research, and arrangements, so that you can focus on the important part: creating memories and changing your life, one travel experience at a time. Website: www.suitedreamstravel.net  Instagram: https://www.instagram.com/suitedreamstravel  Twitter: https://twitter.com/suitedreamstrav  Facebook: https://www.facebook.com/suitedreamstravel  Pinterest: https://www.pinterest.com/suitedreamstravel  You're invited to sail with Barbara and French Chef Romina Rasmussen! Join us for "Impressions of the Seine & Paris" on board the beautiful AmaDante from Ama Waterways.October 19-26, 2024Discover popular sites and hidden gems of Paris and French towns along the Seine River. You'll visit the inspirational sites of famous Impressionist painters. Meander through the renowned gardens of Monet's home and gardens in Giverny. Indulge in Norman chocolate, cheese and cider and enhance your best self on guided bike tours through charming cities like Vernon. Visit the sobering and impressive sites from D-Day and the Normandy Beaches. This Seine river itinerary includes Giverny, Caudebec En Ceaux, the beaches at Normandy, and of course, Paris! Plus, you'll be cruising with chef Romina Rasmussen, former owner of Les Madeleines in Salt Lake City, Utah, who will give demos on board. She and Barbara are also planning on pre and post-excursion options.Learn more at: https://barbara6469.wixsite.com/rivercruise

James Hemings is acknowledged for the introduction of culinary delights such as macaroni and cheese, crème brûlée, meringue, whipped cream, and French fries to America. Remarkably, he holds the distinction of being the first American to undergo professional cooking instruction in France. Despite these considerable feats, he accomplished this while enslaved, as the personal chef to Thomas Jefferson.Audio: Onemichistory.comSecond Channel: Historic Eatshttps://www.youtube.com/channel/UCMP3fc9Zag8y5rHluD_WQogFollow me on Instagram: @onemic_historyFollow me on Twitter: https://twitter.com/onemichistoryFollow me on Facebook: https://www.facebook.com/OnemichistoryPlease support our Patreon: https://www.patreon.com/user?u=25697914Buy me a Coffee https://www.buymeacoffee.com/Countryboi2mSources:https://www.monticello.org/research-education/thomas-jefferson-encyclopedia/james-hemings/https://en.wikipedia.org/wiki/James_Hemingshttps://www.blackpast.org/african-american-history/james-hemings-1765-1801/Become a supporter of this podcast: https://www.spreaker.com/podcast/one-mic-black-history--4557850/support.

Mark & Isabel kick-off the episode by sharing highlights from their holiday trip to Lisbon & Fatima Portugal, Lourdes, and San Sebastián, Spain - see and hear more about their trip on our Blog: https://www.candelariadesign.com/lifestyle-blog Next they share the exciting news that SIX of our Candelaria Design homes are featured in a brand new series on The Design Network called Extravagant Spaces!! The series debuts January 20th and will continue every Saturday for 6 weeks, catch it streaming for free on The Design Network  or on their YouTube page! Our guest on this episode is Brent Menke, head chef & owner of the Mick Brasserie, an award-winning  French Colonial Brasserie in North Scottsdale that I've now had the pleasure of dining at twice. Together we talk about his journey from a yacht deckhand to meeting his French wife, to becoming a chef, and then opening his restaurant during 2020 We talk about his curated food and wine tours to France, monthly themed wine pairing dinners, his favorite chefs and restaurants in town and much more!For photos and more about this episode and all of our past podcast episodes visit our Podcast page: https://www.candelariadesign.com/inspiring-living-podcast

We revisit our conversation with acclaimed French chef Eric Ripert. His latest book, Seafood Simple, aims to make cooking fish and octopus less intimidating, because cooking is an essential part of what it means to be human.

The finale is here! Before we say au revoir to The French Chef cast and crew, we check in with Julia creator Daniel Goldfarb and showrunner Chris Keyser for their take on Season Two as well as their favorite on-camera and behind-the-scenes moments. Host Kerry Diamond also talks to award-winning actor and cookbook author Madhur Jaffrey about her legendary career, fond memories of Julia, and enduring joy of cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

On the new season of Dr. Death, a journalist (Mandy Moore) — and a team of doctors halfway around the world — starts to question the practices of 'Miracle Man' Dr. Macchiarini (Edgar Ramirez). The second season of Julia, starring Sarah Lancashire as famed chef Julia Child, wraps up as her fame reaches new heights following the success of The French Chef. Celebrities gather to celebrate the birthday of legend Dick Van Dyke in the special 98 Years of Magic. Plus, Hollywood Trivia, and entertainment headlines including the release of an EP featuring Ryan Gosling performing three new version's of his Barbie song 'I'm Just Ken,' ABC reveals the 32 women competing on the next season of The Bachelor, Rachel McAdams reveals why she wasn't in that Mean Girls Walmart commercial, and inside EW's new cover with the cast of the Mean Girls musical movie. More at ew.com, ew.com/wtw, and @EW on X (formerly Twitter) and @EntertainmentWeekly everywhere else. Host/Writer/Producer Gerrad Hall (@gerradhall); Editor: Samee Junio (@it_your_sam); Writer: Dustin Nelson. Learn more about your ad choices. Visit megaphone.fm/adchoices

We are off this week but we bring you three great presents in the form of three Extra Extra Hot Great episodes from the club vault. EEHG 212: Christmastalgia Sequels to The Santa Clause and A Christmas Story have come to TV this week, so we're sharing the holiday programming of yesteryear we want to see reimagined for TV, and how. EEHG 216: Tara Forces Everyone To Watch A Compilation Of TV Commercials From December 1992 What ads were ABC viewers subjected to during an airing of the Olsen twins-starring TV movie To Grandmother's House We Go? Thanks to YouTube, we know, and we're going to talk about them. EEHG 219: Sarah Forces Everyone To Watch The French Chef S02.E04: Bringing In The New Year! We'd just been talking about Snack vs. Chef with Adam on the main podcast, so we were glad he could join us for a look waaaay back at the grandmama of cooking shows, The French Chef. In this episode, filmed in black and white and aired at the end of 1963, Julia Child rants about crappy kitchenware, coughs on stuff, grosses us out with canned ham...but is her usual welcoming, soothing self, full of practical tips for last-minute appetizers (and trying valiantly not to swear on camera). Join us for a fond reminiscence about monoculture public television and midcentury decor, and Happy New Year! TOPICS Lead Topic:

JULIA, based on the life of the "French Chef" television star and cookbook author Julia Child, is back for a 2nd season on Max. This is our 2nd JULIA podcast conversation with wine expert and culinary strategist JANET CAM. Janet Cam was the co-founder of Washington, DC's storied Le Pavillon restaurant, the first nouvelle cuisine restaurant of its kind in the U.S. In the podcast we talk about the challenges for Julia and her aspirational fans in obtaining the best ingredients to recreate classic French dishes, women in the culinary industry, and Julia and Janet's journeys and adventures through wine and food in the U.S. and abroad. Download the TRANSCRIPT for Ep. 44 from this ⁠link⁠⁠⁠.⁠⁠ PLEASE NOTE: TRANSCRIPTS ARE GENERATED USING A COMBINATION OF SPEECH RECOGNITION SOFTWARE AND HUMAN TRANSCRIBERS, AND MAY CONTAIN ERRORS. ---------- TIMESTAMPS1:11 - JULIA Season 2 Story Lines and Cast 2:52 - Janet Cam introduction 4:49 - Les Dames D'Escoffier: Food, Culture and Mentorship for Women 10:38 - Le Pavillon introducing nouvelle cuisine and innovation in traditional industry 16:09 - Culinary innovation and plating techniques 20:09 - Julia and Simca's battle of the cassoulet 23:50 - Cookbooks, techniques and cultural influence in American cuisine 26:52 - Food culture, history and legacy in America 28:04 - James Beard and fried chicken in France 32:01 - Julia and Paul Child's partnership marriage 32:07 - Confidence, support, and wine tasting 33:14 - BREAK 36:42 - Women breaking ground in history and food industry 42: 59 - Food and wine culture in Provence and Paris 55:50 - Where to stream JULIA 56:18 - Books to read ------- STAY ENGAGED with HISTORICAL DRAMA WITH THE BOSTON SISTERS ⁠⁠LISTEN⁠⁠ to past past podcasts starting with the guests featured in this bonus episode ⁠⁠SIGN UP⁠⁠ for our mailing list SUBSCRIBE to the podcast on your favorite podcast platform You can SUPPORT this podcast on ⁠⁠Spotify⁠⁠ or⁠⁠ SHOP THE PODCAST⁠⁠ on our affiliate bookstore Thank you for listening! --- Support this podcast: https://podcasters.spotify.com/pod/show/historicaldramasisters/support

This week, we're sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

To celebrate season two of “Julia,” now streaming on Max, this week's Inside Julia's Kitchen features series writers Chris Keyser and Emily Bensinger. Host Todd Schulkin talks to Chris and Emily about what interested them in Julia's story and why they choose to focus on her groundbreaking television series, “The French Chef.” They also share a sneak peek of what's to come in season two, and explain why they decided to open this season in France. Plus, we get a double Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Kendall Gammon joins The Zone to look back on the Chiefs' successes over the Raiders, to look ahead to Chiefs-Packers, and to take a few trips down memory lane. Plus, Joshua Brisco and Dylan Michaels discuss an interesting evaluation of Jordan Love.See omnystudio.com/listener for privacy information.

This week we're sharing an episode of Dishing on Julia, the official companion podcast to the Max original series, Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode of Dishing on Julia takes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes of Julia Thursdays on Max.

For today's show, we're sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe's Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she'd go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it's an actual French chef, the world-renowned Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.Hosted by Kerry DiamondExecutive Producers Catherine Baker & Yasmin NesbatAssociate Producer & Editor Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studio

When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she'd go—least of all herself. In the Season 2 premiere, we find Julia and the gang in the Provençal countryside, contemplating her next adventure.   For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it's world-renowned Chef Eric Ripert of New York's Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Don and Professor Ben talk about the risks posed by Tajarin Dalla Forma as prepared by at Casa Bovina in Lincoln, Nebraska. Dr. Don - not risky

“I understand that when you have been [going to] a restaurant for many years, for some customers, it's normal to think that somehow you own it a little bit, like, ‘Oh, this is my table, this is my restaurant.' And, then when the restaurant changes completely, you feel really betrayed… I invited them. I invited a lot of people, a lot of my regular customers. I said, ‘don't worry, we have changed. But nothing has changed, you know, just come. I invite you and your family. You come and eat just like you used to do, and you are going to love it.' And they did not. And they took revenge. Took revenge.” – Alexis Gauthier    Alexis Gauthier opened his first restaurant in London when he was 24. He got his first Michelin star a couple of years later. He's a French chef who has run Gauthier Soho for many years. And for a great part of that time his restaurant served traditional French food. But, in 2016, Alexis became vegan and in 2021 he removed all animal products from his restaurant menus. This created quite the uproar. Alexis and I met in London last week and I had dinner at Gauthier Soho the day after this conversation. The food is even better than what he describes, it was one of the best meals I've ever had.   Please listen, share and then sign up for the Species Unite 30 Day Vegan Challenge.   Links: Species Unite: SpeciesUnite.com Gauthier Soho: https://www.gauthiersoho.co.uk/ Studio Gauthier: https://www.studiogauthier.co.uk/  123V: https://www.123vegan.co.uk/  123V Bakery: https://123vegan.co.uk/bakery.php  

Breaking  Bread Together, Building Human Connections & Honoring the Ancestors.Nina Curtis is a world-renowned Vegan Chef. Her dishes have been savored on the palates of presidents and prime ministers, foreign dignitaries and political powerbrokers, and first grade students. Most recently she made history by becoming the first chef to prepare and serve an all plant-based meal at the White House's State Dinner for Indian Prime Minister Narendra Modi. When we talk about what led her to a life and a career built on veganism, her somewhat improbable journeys merged on the Venice Beach bodybuilding scene. Where eating a plant-based diet helped her performance and recovery in competitions. But the seeds for her love of food, ingredients and the process of curating and preparing a meal were planted within her by her parents. Her father is a technically trained French Chef, and her mom (whom Nina describes as the best cook she knows), is a formidable cook in her own right.  Chef Curtis' ethos today in the kitchen isn't ego-driven or based upon her celebrity chef status. Instead, her guiding forces are the examples of her father and her mother. And her ancestors. Those black men and women who came before her who did not have the platform, the access nor the reach that she enjoys today, but who took the worst of ingredients they had to make tremendous food for their survival. And more importantly, they used the ingredients of life and food to build a culture.  It's the ever-present voices of her parents and the legacies of her ancestors of whom she says, “I'm always working to be quiet enough to hear their whispers and their guidance.” And their whispers tell her to humbly do your work, keep your head down and use food to build ally-hood and brotherhood and sisterhood among people, among governments, among nations. And to remember that the seeds she plants today, will have reverberations for centuries to come. At the Podium WebsiteAt the Podium on IGPatrick on IGFor more information contact Patrick at patrick@patrickhueyleadership.com

Isaac Mizrahi chats with Jacques Pépin about his must-have kitchen tool, how the food industry has evolved, what he wants as his last meal and more.Follow Hello Isaac on @helloisaacpodcast on Instagram and TikTok, Isaac @imisaacmizrahi on Instagram and TikTok and Jacques Pépin on Instagram @jacquespepinfoundation.(Recorded on June 20, 2023)See omnystudio.com/listener for privacy information.

This week on Inside Julia's Kitchen, Todd Schulkin welcomes Andrea Downing, President of PBS Distribution, a joint venture between PBS and GBH, which was home to “The French Chef,” Julia's groundbreaking first television show. Todd and Andrea discuss Julia's streaming revival, including where and how you can watch Julia's TV shows, and how PBS is transforming public television programming in the digital age. Plus, as always, Andrea shares a Julia Moment.Photo Courtesy of PBS Distribution.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

The Taste of Santa Barbara is in full swing, and The Indy host Alexandra Goldberg got a glimpse at the week-long food and drink celebration.Joining us on the show this week is Todd Schulkin, Executive Director of the Julia Child Foundation for Gastronomy and the Culinary Arts, who talked about how Julia Child inspired the culinary world to know where your food comes from.Julia Child is a culinary educator who spent her summers in Santa Barbara, and became a popular television personality on her series The French Chef. Her legacy on the culinary world remains, inspiring cooking schools like Apples to Zucchini to take part in her mission of food education.Alexandra visited A to Z Cooking School for Pascale Beale's “Souffle Perfection” class, and also spoke with Nancy Martz, executive director of the school, and Jeff King, coordinator of adult cooking classes.Then, The Indy reporter Rebecca Fairweather explored Terre et Sang in Los Olivos, a vineyard operated by a mother-son duo who share the same passion for grapes and family. Rebecca sat down with Duncan and Dalita Harmon to chat about why they call winemaking “a labor of love.”Hosted by Alexandra Goldberg.Terre et Sang segment begins at 28:27.The Indy: A Podcast was co-created by Molly McAnany and the Santa Barbara Independent.Music for this episode written by Molly McAnany and Ketsa.Follow ‘The Indy' on social media @theindypod to support and contact podcast@independent.com for advertisements.For more information, visit: https://sbce.events/https://www.terreetsang.com/

Mom reviews Julia Child's classic public TV cooking show THE FRENCH CHEF. Mom has a long-awaited "meet and greet" with her new doctor. Mom makes a post-office faux pas.

This week, The Book Case welcomes journalist Alex Prud'homme! His new book Dinner with the President explores the long history of food and American diplomacy. Did you know that the purchase of Pearl Harbor came about because of the first official state dinner ever? Did you know that many believe our involvement in WWII was predicated on a king and hot dog? These are all great stories and this book is packed with them. Find out why Julia Child played and still plays a central role in White House culinary philosophy and what Nixon ate almost every day for lunch….it's all fascinating! There were so many great stories we didn't want you to miss any of them, so we forgo a bookstore this week.Dinner with the President by Alex Prud'homme Books mentioned in the podcast: The French Chef in America by Alex Prud'homme My Life in France by Julia Child and Alex Prud'homme The Cell Game by Alex Prud'homme The Ripple Effect: The Fate of Fresh Water in the Twenty-First Century by Alex Prud'homme Hydrofracking: What Everyone Needs to Know by Alex Prud'homme France is a Feast: The Photographic Journey of Paul and Julia Child by Alex Prud'homme and Katie Pratt

This week on Inside Julia's Kitchen, Todd Schulkin welcomes food and travel writer Sylvie Bigar to discuss her new memoir, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul. They dive into the complex history of this legendary French dish, the actual vessel it's cooked in, and how researching and writing about cassoulet led Sylvie to write a far more personal story about her Franco-Jewish family in Geneva. Plus, as always, Sylvie shares a Julia Moment.Photo Courtesy of Thomas Schauer.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

When the French chef Jean-Robert de Cavel died in December, hundreds of chefs wore their white coats to his memorial service in downtown Cincinnati. It was a testament to how many people Jean-Robert had inspired in the thirty years he lived in the city. So how did this fancy French chef end up in Cincinnati — and why did he stay? We hear about Jean-Robert's unlikely love affair with his adopted city, and we talk with food writer Keith Pandolfi about how the chef's legacy has inspired Cincy's food scene to reclaim its local pride. Then Dan and Keith come up with a new Super Bowl food craze just for Cincinnati.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. The first half of this episode originally aired on November 5, 2018, and was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld, with editing by Gianna Palmer and mixing by Dan Dzula.Transcript available at www.sporkful.com.

Our wines today are a  2021 Chateau Haut Sarthes Bergerac RoséAnd a 2017 Mas Champart Causse du Bousquet Saint Chinian Red wineOur guest is Chef Durand Didier. Chef was born in Bergerac, France but he relocated to the US in 1996. He worked in many restaurants in the Chicago area until opening his own. In addition to busy days in the restaurant, he organizes trips to France focusing on food and wine. And now, he's taking on a new adventure, online cooking classes. We're excited to be part of his first one on February 4!Chef is here today to talk with us about that upcoming event & to share his story. Welcome, Chef Didier, to Wines To Find!Stay in the know and join our WTF Cru.About UsBuy us a Mimosa!We have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Thank you for making us part of your wine story. If you enjoyed this episode, please write a review and share with your wine loving friends and family. To connect with us or to inquire about being a guest on Wines To Find, visit our social media pages Instagram https://www.instagram.com/winestofindpodcast/Facebook https://www.facebook.com/winestofindpodcasts/Til the next glass ~ Cheers!And, remember, join us next time on Wines To Find!Sandy & Michelle

Summary: Julie-Roxane explores her life-long love affair with food and how it has become one of her spiritual practices.Mentioned in this Episode:Slowdown FarmsteadSupport this podcast:Discount link to purchase organic, raw ceremonial-grade cacao ethically sourced in Guatemala (a portion of proceeds support this podcast)Become a patron at: https://www.patreon.com/thefaroutcoupleMake one-time donation with PayPal (our account is aplambeck22@gmail.com)Leave a review on iTunes!Share this episode with a friend! :DConnect with us:Website: www.thefarout.lifeEmail us at info@thefarout.lifeWild Within @ www.thewildwithin.orgCredits:Intro music: "Complicate ya" by Otis McDonaldOutro music: "Running with wise fools" written & performed by Krackatoa (www.krackatoa.com)

Alexis Gauthier is a multi-award-winning French chef and successful London restaurateur. In 2016 he became vegan, and in 2021 he removed all animal products from his restaurant menus entirely. From Avignon, in the south of France, Alexis began his career in the grand hotels of Nice and Monaco, under the eye of Chef Alain Ducasse. It was there he first began to form his fundamental cooking style, a light and uncomplicated celebration of the best seasonal produce, often led by fruits and vegetables, chosen instinctively and prepared intuitively. Opening Gauthier Soho in 2010, Alexis knew from the very beginning that vegetables would be a main focus, and made his vegetable menu stand shoulder to shoulder with the then classic gout du jour menu. In 2016, Alexis himself became vegan, and announced he was planning to turn the entire restaurant plant-based. In 2021, this became a reality, and Gauthier Soho became the first classical French fine-dining vegan restaurant in the world. He recently opened the more casual 123V restaurant - also 100% vegan - in London's Mayfair. Alexis is now a regular speaker at debates and discussions and is dedicated to exploring the possibilities of deliciousness using an animal free canvas. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Preponderance of Ponderances is back with Jess in the driver's seat. She talks with Joey and Aaron about Sax-a-booms, mushrooms, preserving the dead, aquamation, Fruit Loop hair, objectivity, and averages. They don't talk about Harry Sultenfuss. references Jack Black performing his legendary Sax-A-Boom with The Roots NYT Cooking: Honey-Glazed Mushrooms With Udon Boil your mushrooms The French Chef episode on Boeuf Bourguignon The New York Times: The Fading Art of Preserving the Dead CBS News: Want to go green after death? Aquamation, composting offer eco-friendly burial options Being Mortal: Medicine and What Matters in the End by Atul Gawande Snatch Jake Baldino Toronto Star: When U.S. air force discovered the flaw of averages Isaiah Mustafa is the man your man could smell like. Albanese Candy NPR: Are Gummy Bear Flavors Just Fooling Our Brains? Behavioral scientist and professor Aradhna Krishna on the power of mental imagery 

We look back with Julia Child's friends, protégés and fans at their favorite moments and the legacy of the French Chef. See acast.com/privacy for privacy and opt-out information.

On Today's Trivia Podcast Episode Time for 20 new questions on this trivia podcast! Which American is famous for her debut cookbook "Mastering the Art of French Cooking" and her tv program "The French Chef"? "Well, here's to us." is the only line spoken by which character in the James Bond film franchise? Which mammals have the longest gestation period, taking around 90 weeks to carry their young to full term? Name 2 of the 3 musketeers in Alexander Dumas' book the 3 musketeers What is the only active National Hockey League team that has won all of its Stanley Cup Finals appearances? The Tawny Frogmouth is what type of animal? Which playwright who is known for writing Barefoot in the Park and The Odd Couple, has received more combined Oscar and Tony Award nominations than any other writer? Which legendary Spartan king was the husband of Helen and the brother of Agamemnon? When you take the currency and language of Paraguay and change one letter, you get the last name this famous tv singer. Who is the singer? If you liked this episode, check out our last trivia episode! Music Hot Swing, Fast Talkin, Bass Walker, Dances and Dames by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Don't forget to follow us on social media for more trivia: Patreon - patreon.com/quizbang - Please consider supporting us on Patreon. Check out our fun extras for patrons and help us keep this podcast going. We appreciate any level of support! Website - quizbangpod.com Check out our website, it will have all the links for social media that you need and while you're there, why not go to the contact us page and submit a question! Facebook - @quizbangpodcast - we post episode links and silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Instagram - Quiz Quiz Bang Bang (quizquizbangbang), we post silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Twitter - @quizbangpod We want to start a fun community for our fellow trivia lovers. If you hear/think of a fun or challenging trivia question, post it to our twitter feed and we will repost it so everyone can take a stab it. Come for the trivia - stay for the trivia. Ko-Fi - ko-fi.com/quizbangpod - Keep that sweet caffeine running through our body with a Ko-Fi, power us through a late night of fact checking and editing!

There's been no shortage of biographical material about Julia Child, who in the 1960s became one of the first food television personalities in the United States. HBO Max adds to the story with Julia, a scripted series about her life in the early years of public television's The French Chef, when she was uneasily navigating a transition from cookbook author to TV star.

HBO Max's latest feminist drama is called :' Julia'. By the team that brought us the Marvelous Mrs. Maisel, it looks like they have another hit is on their hands. It has everything to do about the character instead of the food! Inspired by Julia Child's extraordinary life and her show The French Chef, which essentially invented food television