Podcasts about French Market

In this episode of The Edible Valley Podcast, we dive into the biggest food trends shaping 2025. From sustainable innovations and global flavors to the rise of AI in the kitchen and locally sourced ingredients, we explore what's next in the world of food. How will these trends impact chefs, home cooks, and the way we eat? We break it all down!   Plus, we shift gears to talk about Chef Jonathan's exciting trip to the Super Bowl and New Orleans! From legendary Creole and Cajun cuisine to iconic spots like Café du Monde and the French Market. Tune in for future mix of insightful food discussions, travel stories, and a taste of New Orleans, only on The Edible Valley Podcast!

Amardeep Parmar (https://www.linkedin.com/in/amardeepsparmar) from The BAE HQ (https://www.linkedin.com/company/the-bae-hq) welcomes Harjas Singh Co-Founder at Shares.In this podcast episode, Harjas Singh, Co-Founder of Shares, takes us through his captivating entrepreneurial journey. From initially aspiring to become a doctor, to exploring sports, and then shifting to software engineering, Harjas ultimately founded a fintech startup. Along the way, he embraced challenges and personal growth, making his story both inspiring and insightful.Message from our headline partners:From the first time founders to the funds that back them, innovation needs different. HSBC Innovation Banking is proud to accelerate growth for tech and life science businesses, creating meaningful connections and opening up a world of opportunity for entrepreneurs and investors alike. Discover more at https://www.hsbcinnovationbanking.com/________Show Notes: 00:36 - Intro01:29 - Growing Up and Early Ambitions02:43 - Transitioning from Medicine to Computer Science03:48 - Discovering Bhangra and Community at University06:44 - Starting a Career in Software Engineering07:43 - Navigating Visa Challenges and Moving to London09:24 - Joining Deutsche Bank and Moving to Revolut12:17 - Thriving in the Startup Ecosystem13:17 - Building a Wealth and Trading Product at Revolut14:04 - Deciding to Launch His Own Startup15:38 - Creating a Social Investing Platform17:25 - Finding and Teaming Up with Co-Founders19:57 - Key Early Decisions That Stood Out to Investors21:41 - Scaling and Building a Community of Savvy Investors25:51 - Securing Regulatory Approvals and Celebrity Endorsements27:54 - Exciting Plans for the French Market and Beyond30:36 - Lessons Learned in Personal Growth and Building a TeamHarjas Singh: https://www.linkedin.com/in/harjas-singh-7b61a048/Shares: https://www.shares.io/

This episode is available in audio format on our Let's Talk Loyalty podcast and in video format on www.Loyalty.TV.Today's guest is Fred Dumoulin, Strategic Advisor to the Collinson Group, focused on driving the loyalty market in France in partnership with Salesforce.Fred and his colleagues recently completed some comprehensive research with loyalty programme managers in France and he joins us today to share some of those insights and how they compare to members of programmes in international markets.We also discuss the Loyalty Maturity Assessment tool which is a free online tool available for anyone listening who wants to get some confidential insights on how your programme compares to others.Listen to enjoy our conversation with Fred Dumoulin, courtesy of the Collinson Group.The episode is sponsored by Collinson Group.Show notes:1) Fred Dumoulin2) Collinson Group3) Mckinsey Article: Coping with the big switch: How paid loyalty programs can help bring consumers back to your brand4) Collinson Loyalty Maturity Assessment

Stocks are getting an early boost. ((self intro))

Atrato Capital chief investment officer Steven Noble joins Proactive's Stephen Gunnion with news that Supermarket Income REIT PLC (LSE:SUPR, OTC:SUPIF) has acquired a portfolio of 70 omnichannel supermarkets in France from Carrefour through a sale and leaseback transaction valued at €75 million. The deal ensures a leaseback to Carrefour for 12 years, yielding an initial return of 6.3% with the advantage of annual uncapped inflation-linked rent reviews. Noble emphasized that this move aligns with Atrato Capital's ongoing strategy to focus on omnichannel stores, crucial for both online and in-store grocery sales. The acquisition not only fits its existing investment strategy but also expands its addressable market to the French grocery sector, valued at €284 billion. France was specifically chosen due to its significant online growth potential and Carrefour's strong market position and omnichannel capabilities. Although the UK remains its core market, Noble hinted at possible future acquisitions in Europe to increase shareholder value, maintaining its strategic approach towards omnichannel grocery property investments. This expansion into France with Carrefour is viewed as a natural progression of Supermarket Income REIT's business model, providing promising growth and long-term valuation opportunities. #AtratoCapital, #StevenNoble, #SupermarketIncomeREIT, #Carrefour, #France, #RealEstateInvestment, #OmnichannelRetail, #GroceryMarket, #PropertyInvestment, #LeasebackDeal, #InflationLinkedRent, #FrenchMarket, #InvestmentStrategy, #OnlineGrocery, #MarketExpansion, #RetailInvestment, #REIT, #Acquisitions, #FinancialNews, #ProactiveLondon #ProactiveInvestors #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews

In the world of American coffee culture, 1971 changed everything. That was the year Starbucks was born. For much of the country, Starbucks was the first coffee shop in their town. In New Orleans, our first coffee shop opened in The French Market - in the late 1700's. For a city not known for being on the cutting edge of business, we were 200 years ahead of the coffee game. Today, we're the country's second biggest coffee importer, after New York City. In part that's because we're the home of coffee giant, Folger's. But New Orleans has always been – and still is - a hub of green coffee markets. Green coffee is raw, unroasted coffee beans. It's the world's second-largest traded commodity, second only to oil. One of the major players in the green coffee market is International Coffee Corporation. Besides importing and shipping beans, they do something called Q-Grading. Q-Grading is a specialized skill performed by people trained in the art of coffee tasting. People like Drew Cambre. As Sustainability Manager at International Coffee Corporation, on an average day Drew will sample and grade 20- 40 different coffees.  We drink a lot of coffee in the United States, but we drink around three times as much beer. The reason we drink all this beer is partly because it tastes good, but it's also for the feel-good effect alcohol has on our brain. Well, now, there's another drink that's competing with beer for both taste and mood-altering, and it's not alcohol. It's cannabis. THC to be exact. THC - tetrahydrocannabinol - is the chemical in cannabis that gets you high. One of the country's fastest growing manufacturers of THC sodas is a New Orleans company called Crescent Canna. Crecent Canna was already manufacturing and selling THC-based products when it launched its drinks division in 2022 - and saw its fortunes radically improve. Today, Crescent Canna has a lab and brewery in North Carolina, a head office in New Orleans, sales in over 1,000 locations in 20 states, online sales in all 50 states, and the company's CEO, Joe Gerrity, says the company is negotiating with major distributors with the goal of becoming the Budweiser of THC drinks. Few of us have advanced degrees in medical science, but we all know that for survival, human beings have to stay hydrated. We could conceivably just drink water, but we long ago abandoned mere survival as the benchmark of human success. And that's why we have flavored drinks. Hundreds of years ago New Orleans was one of the earliest American cities to import and sell coffee. Today we're becoming one of the earliest American cities to manufacture and export THC infused sodas. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.See omnystudio.com/listener for privacy information.

What's French for "hanging with Dani"? Today I'm at Salernes in France where I head to the market, fall in love with everything and buy a rabbit I'm not quite sure what to do with. Listen in as I tackle butchery, offal extraction and braising in a delightful Provencal kitchen. Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Welcome back to another season of On The Porch with Front Porch Music. We're so excited to be back with a third season!What better way to kick off season three and the new year with independent platinum-selling artist, Dan Davidson!Dan spent some time in Australia last year, and that got us talking about the support Canadian country music receives from our friends down under. With more traveling South on the way for Dan, he's excited to be sharing his music with the Australian audience. Dan learned a lot from his years on the road as the frontman for Canadian indie rock band Tupelo Honey. We also chatted with Dan about his recent album, Nineteen Eighty-Something, which was inspired by the sounds and styles of the eighties. Make sure to follow Dan Davidson on Instagram and Facebook and on your favourite streaming platform!On The Porch with Front Porch Music is a Front Porch Production and hosted by Logan Miller and Jenna Weishar. On The Porch with Front Porch Music is produced by Jason Saunders. The theme song for this podcast was written, produced, and performed by Owen Riegling.Support the show

What's your favorite season? If the answer isn't fall, you're wrong, no offense! The weather, the clothes, the variety of soups — I mean seriously, what's not to love? Join us for a little chat about our mutual love for all things autumnal and stay for a run-down of the campiest horror movies and our go-to Thanksgiving side dishes — you're not going to want to miss this wholesome little episode. ;)Get silly with us on social:FOLLOW THE PODCASTInstagram: @pessimisticatbestFacebook: @pessimisticatbestWebsite: pessimisticatbest.comFOLLOW SAMANTHAInstagram: @samgeorgsonTikTok: @samgeorgsonTwitter: @samgeorgsonYouTube: @samgeorgsonWebsite: samanthageorgson.comFOLLOW ANNIEInstagram: @banannienovakSupport the show

Tiana's Palace background music.This features a fair amount of ambience including Walt Disney's speech being tapped in Morse Code at the Disneyland Railroad station, trains rolling into the station, sounds of Tom Sawyer's island rafts motors, beignet bags being shaken to coat the sugar on this pastry treat, and families walking by late morning discussing their plans.This recording is from behind the bandstand earlier in the day. Tiana's Palace has been opening early allowing for many people to take advantage of the redone quick service restaurant. The walkway started to get somewhat busy 20 or so minutes into the recording.It's a bit challenging to get this audio when it's busy and I'll absolutely need to come back at night some time. Audio recorded 11/4/23 at 10:27AM.Weather: Mid-80s Fall day, which started off in the high 50s.

Le marché français de Killarney Heights, au nord de Sydney, fêtait cette année son 17e anniversaire. Organisé par l'association FANS ( French-speaking Association of the North Shore), il a rassemblé, à l'école publique de Killarney Heights, élèves, parents et autres amateurs de gastronomie française, autour de plus de soixante stands et d'animations en tout genre. Le tout au cours d'une journée pluvieuse, qui n'a pas empêché le succès de l'événement. Reportage au cœur de ce marché désormais incontournable de la communauté française de Sydney.

This week, a new Magic Key Holder event, two longer term projects should be wrapping up soon, space is taking a break, a new shopping experience is coming to DCA, Imagineering is looking into AI, we talk about the recent Disney Company earnings, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News: There is a new themed event exclusive to Magic Key Holders. The Magic Key dance party takes place in Disney California Adventure Mondays through Thursdays from August 14th through August 31st in the Disney Junior Theater from 6-9pm. There will be character meet and greets, photo ops, and a Magic Key magnet party favor. – https://www.mouseplanet.com/13388/Disneyland_Resort_Update_for_August_14_2023#news3 A rethemed eatery in New Orleans Square is nearing completion. Tiana's Palace, which was rethemed from the French Market, is looking closer and closer to completion. Tables and chairs are setup and ready, the exterior themeing appears complete, and work is wrapping up on what can be seen on the inside. At this point, it looks like it could open at any time. – https://www.disneyfoodblog.com/2023/08/13/new-look-at-tianas-palace-restaurant-reveals-big-change/ Fans of the Adventureland Treehouse can cheer! Much of the scaffolding around the attraction has come down and many of the new sections can be seen by guests. The work looks to be wrapping up, with an opening date still unannounced. Judging by the amount of work left to complete, it should be open in the next couple of months. – https://dlnewstoday.com/2023/08/photos-reimagined-adventureland-treehouse-revealed-as-scrims-and-scaffolding-removed-at-disneyland-park/ https://dlnewstoday.com/2023/08/changes-to-password-sharing-coming-soon-for-disney/ https://www.disneyfoodblog.com/2023/08/14/construction-on-disneys-adventureland-treehouse-is-almost-complete/ A popular Tomorrowland attraction which rarely closes for refurbishment will be closing on September 18th. Space Mountain is scheduled to close with no posted reopening date at this time. It is too late in the season for the Ghost Galaxy overlay, but there have been reports of the light tunnel at the beginning of the attraction not working properly. – https://dlnewstoday.com/2023/08/space-mountain-closing-for-refurbishment-beginning-september-18-at-disneyland-park/ Tiki fans should be happy to hear about a couple of new items that have arrived at the resort. There is a Trader Sam's Enchanted Tiki Bag, which is made of woven straw and has embroidery, beads, and shells. It can be found at Disney's Fantasia Shop at the Disneyland Hotel. The other item is a chip and dip bowl set for $69.99. The set looks like half of a barrel with Trader Sam's written on the side. The coral reef bottom is split into sections for dips. This is available at the Adventureland Bazaar. – https://dlnewstoday.com/2023/08/new-trader-sams-enchanted-tiki-bar-bag-available-at-disneyland-resort/ https://dlnewstoday.com/2023/08/new-trader-sams-chip-and-dip-bowl-set-available-at-disneyland-resort/ A new shopping experience is coming soon to Avengers Campus! Avengers Vault is the name of the new location that will open mid-September in part of the Avengers Headquarters building, under the Quinjet. Infinity Saga relics will be sold along with other Avengers merchandise. The new shop will replace the Super Store featuring the Avengers. That location will close on September 14th. – https://dlnewstoday.com/2023/08/new-avengers-vault-retail-location-opening-this-september-in-avengers-campus-at-disney-california-adventure/ McDonald's is partnering with Disney to offer a new sauce to help promote the second season of the Disney+ show Loki. The new sauce will be sweet and sour and available like any other sauce. The Loki inspired sauce is available for a limited time, so head to McDonald's if you want to try it! – https://dlnewstoday.com/2023/08/mcdonalds-disney-unveiling-a-special-sauce-for-loki-season-2/ https://twitter.com/McDonalds/status/1688567373811331073 The new Disney card game Lorcana has released its final trailer ahead of the launch of the game later this week. Disney Lorcana was announced and some of the cards were shown off at the D23 Expo last year. The game is similar in play style to Magic: The Gathering, and Pokemon. – https://dlnewstoday.com/2023/08/video-ravensburger-releases-new-video-teasing-the-narrative-of-disney-lorcana/ Disney and Walt Disney Imagineering are creating a task force to explore AI possibilities. Imagineering has already used AI in at least one project that has already been shown to guests. The Baby Groot character in DCA used AI to help give life to the character. Disney is looking to use AI to enhance customer support, and create new experiences for guests.  – https://dlnewstoday.com/2023/08/disney-creates-ai-task-force-to-explore-future-use-for-movies-theme-parks-and-more/ This past week, The Walt Disney Company had its quarterly earnings call. Disney CEO Bob Iger commented that he sees three growth segments of the business: the film studios, the theme parks, and streaming. That is great news for park fans. Attendance and earnings were up for Disneyland and way up for international parks. Walt Disney World is in a slump post-50th anniversary. – https://dlnewstoday.com/2023/08/disney-parks-resorts-reports-13-increase-8-3-billion-in-revenue-for-third-quarter-2023/ https://dlnewstoday.com/2023/08/losses-shrink-savings-target-of-5-5-billion-exceeded-in-22-3-billion-third-quarter-2023-for-the-walt-disney-company/ https://www.micechat.com/364021-disneys-q3-earnings-call/ During the earnings call, the subject of Disney+ password sharing was mentioned. CEO Bob Iger commented that they are looking into it and will address password sharing on the platform in 2024. This follows Netflix, which has already successfully started cracking down on the common practice. – https://dlnewstoday.com/2023/08/changes-to-password-sharing-coming-soon-for-disney/ Discussion Topic: Walt Disney Company Earnings Call MiceChat Earnings – https://www.micechat.com/364021-disneys-q3-earnings-call/ Blog Mickey Parks Revenue – https://blogmickey.com/2023/08/disney-parks-posts-8-3-billion-in-revenue-for-q3-2023/ WDW Attendance – https://blogmickey.com/2023/08/lower-disney-world-attendance-planned-closure-of-galactic-starcruiser-drags-down-domestic-revenue-international-parks-shine-in-q3-earnings-report/DLW 299: Walt Disney Company Earnings Reaction

This week, new characters and foods, familiar faces visit the Haunted Mansion, the Tiki Room turns 60, San Fransokyo updates, we talk with Ken from the Sweep Spot, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News Rogers the Musical will be taking center stage this weekend! The classic tale is filled with heroes and time travel to tell the story of Steve Rogers. Disney has announced that there will be a virtual queue to join through the app. You can join the virtual queue at 10:30am or 2pm. Walk up viewing is avaliable but its highly reccomened to join the virtual queue! – 4 Things to Know About ‘Rogers: The Musical' Coming to Disney California Adventure Park | Disney Parks Blog (go.com) Along with the new entertainment, new foods are coming to DCA. There is a good variety of sweet and savory eats to enjoy. The foods are themed to Captain America. (talk about our favorites) – Disney Eats on Instagram: “

Tim Morris Talks: His new career chapter at Verite News, and their mission / Carlson Tucker's exit from Fox / Bud Light controversy / Gun laws / Abortion pill ruling / Jeff Landry running for Governor, and the Republican party support / NOPD and consent decree Brett Martel Talks: Saints in the NFL Draft / Aaron Rodgers to Jets / Zurich Classic / NBA Playoffs Kaare Talks: Fox News not renewing Carlson Tucker's contract / CNN ousting Don Lemon / Jazz Fest kicking off / WWOZ leaving longtime French Market home for CBD

This week, Toontown is having some growing pains, something new is coming to Avengers Campus, more places to sit around the parks, a new Disneyland tour, Hyperspace Mountain is coming back, we talk to Vern and Teresa about their Disney Cruise, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News With the opening of Toontown, there has been some growing pains that Disney is grappling with. The biggest issue is just all the guests who want to be in the new land and experience all of the changes. It is still a rather small area, so even a modest amount of guests can make the area feel overcrowded. Stroller parking is also an issue, with cast members constantly trying to rearrange them to provide more space. In CenTOONial Park, there is also a lot of wear an tear on the new structures. - https://www.micechat.com/351579-disneyland-news-avengers-campus-construction-splash-mountain-retheme-toontown/ Magic Keyholders can pick up a great piece of artwork celebrating the reopening of Toontown. The artwork can be picked up on the Big Thunder Trail, just behind Big Thunder, and features Toontown with Mickey, Minnie, Donald, Daisy, Goofy, Pluto and more enjoying the newly renovated land. Mickey and Minnie are having a picnic while other characters play and enjoy the surrounding area. - https://www.micechat.com/351579-disneyland-news-avengers-campus-construction-splash-mountain-retheme-toontown/ There is something new coming to Avengers Campus soon! Unfortunately, it is not the E-Ticket attraction we would like. A new gift shop is coming the part of the Avengers Headquarters building. Disney hasn't shared any details, but we will keep you updated as we hear anything. - https://www.disneyfoodblog.com/2023/03/27/new-store-announced-for-disneyland-resort/ A very welcome change is bringing back some more resting places around Disneyland. More benches and tables have been shoowing up around the parks to allow for guests to have more places to sit and take in the atmosphere. When MiceChat spoke with park executives at the openeing of ToonTown, they said more was on the way, but there were still some delays due to supply chain issues. - https://www.micechat.com/351579-disneyland-news-avengers-campus-construction-splash-mountain-retheme-toontown/ With all of the promotions for Star Wars and the month of Star Wars in May, Hyperspace Mountain is returning. From May 1st through June 4th, guests can experience this version of the popular attraction. - https://www.micechat.com/351579-disneyland-news-avengers-campus-construction-splash-mountain-retheme-toontown/ Weeklyteers who are fans of the tours available at Disneyland will be excited to hear of a new tour that is starting on April 7th. Celebrating Disney100 at the Disneyland Resort will provide the opportunity for guests to talk to an animator, take part in a drawing experience, special photos in front of Sleeping Beauty Castle, and get to see Magic Happens from a special viewing spot. Reservations are open online at the link in our show notes. - https://www.disneyfoodblog.com/2023/03/23/a-new-disney-100th-anniversary-tour-is-coming-soon/ Trader Sams is offering a new alcoholic beverage flight. Trader Sam's Rum Flights come in three options. A intro to rum tasting flight with Real McCoy 3 Year, El Dorado 8, and Plantation Original Dark, the Premium Rum flight with Zaya Gran Reserva, Plantation Pineapple, and Neisson Blanc Agricole Rum. Finally, a Master Class flight with Diplomatico Reserva, Mount Gay XO, and Zabala 23. Each flight is $85 and includes three muglets and a surfboard tray. - https://www.micechat.com/350028-disneyland-trader-sams-enchanted-tiki-news-mixology-rum-flights-hippopotomai-tai/ With the continued closure of the French Market and Mint Julep bar, there has been a lack of places to get a Mickey Beignet. Hungry Bear Restaurant is now offering this delicious treat for guests to purchase. A three pack is $4.99, the same price as at the Royal Street Veranda, the other location to get this treat! - https://www.disneyfoodblog.com/2023/03/23/we-interrupt-your-scrolling-for-an-important-disney-mickey-beignet-update/ One of the most iconic Imagineers is getting their own Funko POP! Bob Gurr, who was instrumental in the creation of the Autopia, Matterhorn, Monorail and so many more Disneyland attractions is being immortalized in plastic as a Funko POP! No release date at this time, but we will keep you updated. - https://dlnewstoday.com/2023/03/bob-gurr-funko-pop-figure-revealed-at-wondercon-coming-soon/ Over in Disney California Adventure, Silly Symphony Swings is down for refurbishment. When we say down, we mean it! The entire structure of the attraction has been disassembled for refurbishment. No word on when this attraction will return. - https://www.micechat.com/351579-disneyland-news-avengers-campus-construction-splash-mountain-retheme-toontown/ In a bit of sad news, the Walt Disney Company is starting layoffs of 7,000 employees. The layoffs will happen in batches from now until the beginning of summer, with the first set to happen this week, a second set in April, and the last sometime after that. - https://dlnewstoday.com/2023/03/disney-ceo-bob-iger-confirms-start-of-layoffs-this-week-more-to-come/ - https://dlnewstoday.com/2023/03/breaking-hulu-and-freeform-senior-executives-among-the-first-facing-disney-layoffs-this-week/ Discussion Topic Vern and Teresa talk in-depth of their recent trip on a Disney cruise.

This week, more After Dark events announced, a virtual queue is going away, a classic returns for guests, an old, new parade is coming back this week, new details of San Fransokyo, we talk to Alex from the Backside of Water podcast and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. News We were starting to get worried that the popular Star Wars Nite would not happen this year since Disney hadn't announced anything and May 4th is coming up quick! Well, last week they finally announced TWO Disneyland After Dark Nies coming to Disneyland. Disneyland After Dark: Throwback Nite will celebrate the 50's and 60's, with music and entertainment that will pay tribute to Disneyland's first 10 years. "Fantasy in the Sky" fireworks will be performed, classic dancing, treats from the early days of Disneyland, and more! For Star Wars Nite, "Star Wars: Celebrate the Nite" fireworks will perform, the March of the First Order returns, a Lightsaber instructional demonstration and more will be happening. Magic Key Holder tickets went on sale Tuesday, February 21, with general public tickets on Thursday, February 23. Check the link in the show notes for all the dates and times. - https://disneyparks.disney.go.com/blog/2023/02/disneyland-after-dark-brings-2-more-themed-nites-to-disneyland-resort-this-spring/ Just under a month after Mickey and Minnie's Runaway Railway opened, we are already getting a standby queue! Starting today when this podcast posts, there will no longer be a virtual queue for the attraction. Individual Lightning Lane is still available for an extra fee, but guests can now walk back to the attraction without having to hit the right button in the app at just the right time. This also allows guests the chance to ride the attraction multiple times in a single day. - https://dlnewstoday.com/2023/02/breaking-standby-queue-available-for-mickey-minnies-runaway-railway-at-disneyland-starting-this-week/ - https://www.disneyfoodblog.com/2023/02/21/change-revealed-for-disneylands-newest-ride/ It has been a long time since the Haunted Mansion has been welcoming guests in its original form with the extension of Haunted Mansion Holiday this year. Wait no longer, the Mansion is back! There was even an upgrade to the show that was installed over the transition and has mysteriously disappeared since. A new birdcage with a bat inside was placed next to the chair at the endless hallway. This appeared in concept art by Marc Davis, but was never installed in the Mansion. - https://www.micechat.com/348153-disneyland-update-dropped-off-burned-out-forgotten/ - https://dlnewstoday.com/2023/02/video-marc-davis-bat-in-a-birdcage-gag-removed-days-after-being-added-to-the-haunted-mansion-at-disneyland/ The long awaited return to the poor parade that was never given a chance by the pandemic comes back this week! Magic Happens premiered at the end of February, 2020, and closed with the park. As of Friday, the parade will perform at 3:30pm and 6:30pm daily. - https://www.micechat.com/348153-disneyland-update-dropped-off-burned-out-forgotten/ Weeklyteers who have seen the latest Ant Man and the Wasp movie will be excited to meet one of the characters from that movie in Avengers Campus. Kang the Conqueror will be visiting for a short time, so get to Avengers Campus soon if you want to catch him! - https://www.disneyfoodblog.com/2023/02/17/another-new-character-is-coming-to-one-disney-park-soon/ Since the D23 Expo in September, there hasn't been a lot of details about San Fransokyo coming to Disney California Adventure. Construction has been progressing slowly on the new bridge, reminiscent of the Golden Gate Bridge in San Fransico, but not much else. There will be a meet and greet area with Baymax, a floating wind turbine to power the area (fictionally, of course) and will be open to guests this summer! - https://disneyparks.disney.go.com/blog/2023/02/step-into-san-fransokyo-square-at-disney-california-adventure-park-beginning-summer-2023/ The Mint Julep Bar, along with the French Market is closed to be transformed into Tiana's Palace, so where can you get the tasty beignets and Mint Juleps? Over near the Pirates entrance is the Royal Street Veranda where the iconic New Orleans Square treats are for sale. Once Tiana's Palace reopens, the items will return to the old locations. - https://www.disneyfoodblog.com/2023/02/17/a-disney-restaurant-closed-heres-where-to-get-mickey-beignets-now/ A new sipper has arrived in Avengers Campus at Pym Test Kitchen. The Ooze Cauldron Sipper is inspired by the new Ant Man and the Wasp movie. The sipper appears to be able to be held by the handle on the top, or carried with the strap over your shoulder. Guests can pick one up for $27.97 and it comes filled with Quantum Ooze. - https://www.disneyfoodblog.com/2023/02/17/disneys-new-souvenir-cup-comes-with-a-shocking-price-tag/ Registration is now closed for the runDisney events for Disneyland that is returning next year. All of the races have sold out. Tickets went on sale Valentine's Day and sold out almost immediately. Hopefully the strong demand will bring more runDisney races to Disneyland in the future. - https://www.micechat.com/348153-disneyland-update-dropped-off-burned-out-forgotten/ Discussion Topic Alex from The Backside of Water podcast https://www.instagram.com/the_backside_of_water/?hl=en https://www.facebook.com/groups/1650193781692775/ https://open.spotify.com/show/1l3yS2OvqY1dwWVIyBWeJS?si=04mzqHRPTain07_MyNwJPQ&nd=1 https://podcasts.apple.com/us/podcast/the-backside-of-water-a-disneyland-history-podcast/id1003822031

Welcome to a very full episode of GEEKS CORNER! This week the Geeks have a lot of ground to cover in what has been a very busy week for Disney and positive stuff in the news! To start off, Mr. Daps talks about attending The Walt Disney Legacy Award Celebration at the Disneyland Hotel and interviewing Josh D'Amaro, Chairman of Disney Parks, Experiences and Products. The conversation then moves to the re-opening of sales of Magic Keys. Also at Disneyland, new signs for Mickey's Toontown have arrived and French Market is becoming Tiana's Palace. Up the road at Universal Studios Hollywood, Super Nintendo World was undergoing “technical rehearsals” and some of the Daps Magic team was able to experience them! Over in Florida, there are some updates to a long-term plan for Reedy Creek Improvement District. On Disney+, there is a new trailer for season 3 of The Mandalorian. The Geeks talk about all of these topics and more on this week's GEEKS CORNER! We hope you enjoy this episode and join the conversation in the comments! We'll see you 'round the corner! THE WEEK IN GEEK The Walt Disney Legacy Award Celebration – A Night of Magic for the Magic Makers https://dapsmagic.com/2023/01/the-walt-disney-legacy-award-celebration-a-night-of-magic-for-the-magic-makers/ Magic Keys on Sale Once Again https://dapsmagic.com/2023/01/disneyland-resort-magic-keys-resume-ahead-of-disney100-kickoff/ Updated Sign Arrives for Mickey's Toontown https://dapsmagic.com/2023/01/updated-entrance-sign-arrives-for-mickeys-toontown-at-disneyland/ French Market to Become Tiana's Palace at Disneyland https://dapsmagic.com/2023/01/disneylands-french-market-restaurant-to-transform-into-tianas-palace/ Super Nintendo World Undergoing “Technical Rehearsals” at Universal Studios Hollywood https://dapsmagic.com/2023/01/an-unexpected-visit-to-super-nintendo-world-at-universal-studios-hollywood/ Reedy Creek Updates Big Picture Plan for Future https://dapsmagic.com/2023/01/reedy-creek-improvement-district-updates-plan-for-walt-disney-world-resort-expansion-as-florida-governor-angles-for-control/ The Mandalorian Season 3 Trailer Arrives https://dapsmagic.com/2023/01/poster-for-season-three-of-the-mandalorian-released-ahead-of-trailer-tonight/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/geeks/message Support this podcast: https://podcasters.spotify.com/pod/show/geeks/support

This week, Toontown is getting ready to welcome guests again, Tiana is taking over some of New Orleans Square, TWO Foodie Guides have been released, lots of construction, we finish our conversation with Skipper Freddy, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. News We are getting closer and closer to the Disney 100 celebration and with that the partial opening of Toontown and Mickey and Minnie's Runaway Railway! A new Toontown sign has been installed at the entrance to the land ahead of it opening later this month. The Disney Parks TikTok account shared the installation online. - https://dlnewstoday.com/2023/01/mickeys-toontown-sign-returns-with-new-look-ahead-of-land-reopening-at-disneyland/ Splash Mountain hasn't quite begun its transformation into Tiana's Bayou Adventure, but Disney is already working on adding more Princess and the Frog to Disneyland. Tiana's Palace will be the name of the location currently known as the French Market. The menu will expand on many of the current favorites, explore seasonal flavors, and offer some New Orleans classics. To begin the transformation, the French Market and the Mint Julep Bar will be closing on February 17th and reopen later in 2023. - https://disneyparks.disney.go.com/blog/2023/01/tianas-palace-coming-to-disneyland-park-later-this-year/ Just after last week's podcast, Disney posted the Foodie Guide to Lunar New Year. - https://disneyparks.disney.go.com/blog/2023/01/disney-eats-foodie-guide-to-lunar-new-year-delights-2023/ Not only did Disney post the Foodie Guide for Lunar New Year, but the Foodie Guide to the Disney 100 Celebration at Disneyland. - https://disneyparks.disney.go.com/blog/2023/01/disney-eats-foodie-guide-to-disney-100-celebration-at-disneyland-resort/ Along with the food for Lunar New Year, there is also some new merchandise. Among the options are a Lunar New Year Loungefly bag, and Loungefly wallet, but sweatshirts, stationery sets, and more. That and a TON of other merchandise can be seen at the link in our show notes. - https://www.disneyfoodblog.com/2023/01/15/whats-new-at-disneyland-resort-100th-anniversary-collectibles-and-5-pairs-of-ears/ Last Thursday, Anaheim Ducks Day took over Hollywood Land in Disney California Adventure with a lot of events. A cavalcade, player meet and greets, and fan zone were all available to Ducks fans. Maxwell Simkins from the Disney+ show The Mighty Ducks Game Changers appeared with the team. There was some exclusive merchandise that sold out quickly. Some of the activities spilled out into Downtown Disney where there was a DJ, appearances of the Duck's mascot Wild Wing, and a hockey skill shot activity. - https://www.micechat.com/344595-disneyland-update-its-a-wall-world-after-all/ The Orange County Register has some good reporting this week about the downtime on the hottest attraction at the resort has gone up in 2022. Rise of the Resistance, the headliner attraction for Star Wars Galaxy's Edge rose from 80 minutes of downtime a day in 2021 to 122 minutes a day in 2022. Thrill Data metrics provided the data to the Register. - https://www.ocregister.com/2023/01/16/downtime-up-sharply-on-disneylands-450-million-rise-of-the-resistance-ride-data-shows/ We talked about the path between Adventureland and New Orleans Square becoming a dead end while they work on Indiana Jones and the Adventureland Treehouse. The entire path is being worked on not only to replace the entrance to the treehouse but also to re-grade the walkway as well. This is one of the areas of the park that is difficult to navigate with a wheelchair or stroller because of the angle. - https://www.micechat.com/344595-disneyland-update-its-a-wall-world-after-all/ Weeklyteers wanting to board the monorail at the Downtown Disney station may think it is closed with the construction walls up all around it, but it is still open! The area in front of the station is getting some paving work done. To access the station, there is an entrance next to the Pin Traders booth. - https://www.micechat.com/344595-disneyland-update-its-a-wall-world-after-all/ The wild weather in California over the last few days has provided some opportunities to see some things hidden behind scrims at the resort. The one that we were most interested in was the fire damage to the New Orleans Square train station. Both ends of the building show signs of fire damage. Railroad Cast Members reported that some equipment in the building that operates the station lights was damaged, so they are using radios at the moment. This means that only two trains, instead of three, can run at a time. - https://www.micechat.com/344595-disneyland-update-its-a-wall-world-after-all/ Discussion Topic Skipper Freddy – https://www.freddymartin.net Poverty Encounter – https://www.youtube.com/watch?v=TWm2AzN0JFI Themed Attraction Podcast – https://www.themedattraction.com/themed-attraction-podcast/ Backside of Water – https://podcasts.apple.com/us/podcast/the-backside-of-water-a-disneyland-history-podcast/id1003822031 Instagram: skipperfreddy – https://www.instagram.com/skipperfreddy/ Indiana Jones Steals Aladdin's Lamp – https://www.instagram.com/reel/CgHjnyHFNyU/

To all who come to this happy podcast, welcome! This time it's heavy on the Universal as we get ready to see the opening of Super (Mario) Nintendo World. Both Anthony and Dan will be checking out the passholder preview at Universal and they discuss their efforts to get that reservation, which was easy for Anthony, but time consuming for Dan. Of course we have some Disney talk as we gear up for the beginning of Disney 100, including already coming up on some of the merch. As usual we cover a lot of other random stuff including the planned Tiana's Palace to replace the French Market. Come along for the ride as we discuss all this and more on the Disney Culture podcast. See ya real soon!

Melissa's Disney story is most certainly a unique one with a lot of amazing experiences. On top of the the jobs listed in the title she also worked at the French Market in New Orleans Square, Festival Holidays food booths, and the Disney Desk! Make sure to tune in for this amazing story, we had such a blast recording this episode! --- Support this podcast: https://anchor.fm/castconversations/support

Après trois ans d'interruption, le French Market revient ce dimanche à l'école Killarney Heights, dans le nord de Sydney. Lors de sa dernière édition, en 2019, cet événement avait attiré 10 000 personnes.

Willem Van Der Spuy - Department of Trade, Industry and Competition, Chief Operating Officer of the Trade and Investment Division.See omnystudio.com/listener for privacy information.

Kansas City Magazine Editor-in-Chief Martin Cizmar sits down with Brian Masilionis from Southern Glazer's Liquid Insights Tour. Only six cities were selected to be part of the 2022 Liquid Insights Tour. After kicking off in Houston in February, the tour included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles with insights compiled to discover emerging cocktail and wine trends across the U.S.   Over the course of two days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer's sampled 84 drinks in 15 establishments in Kansas City, including The Belfry, Char Bar, Chicken N Pickle, Farina, French Market, Gram & Dun, Hand in Glove, The Mercury Room, Monarch, Nighthawk, Novel, Rye, The Restaurant at 1900, The Town Company and Waldo Thai.  

09/15/22 - We're going off the rails! This time around, we're continuing our series where we look at all of the lands of Disneyland and share what we appreciate about it. We're moving on to New Orleans Square - home of The Haunted Mansion, Pirates of the Caribbean, French Market, Cafe Orleans, and more! Get a FREE, NO-OBLIGATION QUOTE on your next Disney vacation from Dreams Unlimited Travel Become a Patreon supporter of the DIS Unplugged and receive exclusive content, early access to certain vlogs, and much more!

In this week's episode, we talked about our recent trip to New Orleans and how much we enjoyed the energy of the city. One stand out experience for us was visiting the Free People of Color museum. Come get Loc'd In and join the convo! Places we visited during our New Orleans trip: Acme, Willie Maes, the French Market, the French Quarter, Bourbon Street, Frenchmen Street, and Cafe Du Monde.Follow us on Twitter: @thelocdinpdcstFollow us on Instagram: @thelocdinpodcastFollow Liz on IG: @eelisabeeFollow Terri on IG: @terrileshae

Fantasmic! (2.0 version) with approximately 14 minutes of New Orleans BGM / pre-show music.Recording Notes: The main speaker playing the show audio felt very flat without much bass in the area.  Recorded on 6/4/22 at 10:20PM standing in front behind Tower A in front of French Market. Interact:Email - podcast@offharborandmain.comTwitter - @Park_SensoryInstagram - @offharborYouTube - Off Harbor & MainFacebook - Off Harbor & MainWebsite - OffHarborAndMain.com

Tujague's in the French Quarter was established 1856 by French immigrants, Guillaume and Marie Abadie Tujague. It is New Orleans' second oldest restaurant with one of the oldest standup bars in America. It's where the Grasshopper cocktail and Bourbon Milk Punch were invented. Tujague's is also the birthplace of "brunch," originally a generous late breakfast for French Market workers. Mark Latter's family has owned Tujague's since 1982. He discusses Tujague's history, menu and new location. The Connected Table Live is broadcast live Wednesdays at 2PM ET.The Connected Table Live Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Live Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

For better or worse, New Orleans economy is dependent on tourism. As we've discussed previously on this show, critics say a tourist-dependent economy traps people in low-paid jobs. Tourism boosters say without the revenue generated by tourists we'd all be paying way more in taxes and our cost of living would be through the roof. Whichever of these positions you subscribe to, undeniably the heart of the New Orleans tourist industry - and therefore New Orleans' vital finance generator - is the French Quarter. The French Market Corporation is all too aware of this tourist-dependence. They'd like the French Quarter to be a place locals visit too. Not just because it is, after all, quintessentially New Orleans, but because for a large chunk of the year the heat keeps tourists away and locals are the Quarter's only source of revenue. As their name suggests, the French Market Corporation operates the French Market. But their jurisdiction also includes the Pontalba buildings, all of the riverside retail stores, and riverside restaurants, from Cafe duMonde to Gazebo Café. It's a big chunk of real estate and accounts for a significant percentage of French Quarter revenue. The Executive Director of the French Market Corporation is Leslie Alley. There aren't many places in the French Quarter that tourists and locals go. But there is one place most tourists go, and most locals have been. And that's Pat O'Brien's bar. Pat O'Brien's is the home of the Hurricane. They have fountains of fire in the courtyard. And in their piano lounge they have dueling pianos. Two piano players sit at matching copper-topped grand pianos, playing together or trading off, playing requests, and encouraging audience participation. It's a singular kind of skill that combines musicianship and live improv entertainment. For 25 years one of these entertaining piano players has been Henrietta Alves. There's no doubt, New Orleans wouldn't be the city it is without the French Quarter. And the French Quarter, as attractive as it is architecturally, wouldn't have the charm, character, and reputation it has without the people who live and work there. Henrietta Alves has contributed to decades of life in the Quarter, as both a resident and a musician. And Leslie Allie's contributions to the French Market, and the properties the French Market Corporation operates, will be felt for decades to come.  Out to Lunch is recorded live over lunch at NOLA Pizza in the NOLA Brewing Taproom. You can find photos from this show by Jill Lafleur at itsneworleans.com. And check out more lunchtime conversation with New Orleans entertainers Andrew Duhon and Henrietta's daughter, Musa.   See omnystudio.com/listener for privacy information.

The beignet. That simple square of fried dough is undeniably one of the Crescent City's most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home. We kick off this week's show with Bob Hennessey, co-owner of Morning Call. After a two-year hiatus, the iconic shop is back in Mid-City – serving up beignets and café au lait just like it did 150 years ago. Next we meet Jaclyn Robinson, of the Mo'Bay Beignet Company. She credits the successful launch of her Alabama business to divine inspiration. Then, we stop by a warehouse in New Orleans East, where Gulf Coast Blenders works to provide most of the Crescent City's famed beignet locations with a dry mix specially formulated for each customer's needs – resulting in a light, fluffy beignet that is the standard in this city. Finally, we make our way to The Vintage, a café that has built its entire concept around beignets in both Baton Rouge and the Big Easy.

The beignet. That simple square of fried dough is undeniably one of the Crescent City's most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home. We kick off this week's show with Bob Hennessey, co-owner of Morning Call. After a two-year hiatus, the iconic shop is back in Mid-City – serving up beignets and café au lait just like it did 150 years ago. Next we meet Jaclyn Robinson, of the Mo'Bay Beignet Company. She credits the successful launch of her Alabama business to divine inspiration. Then, we stop by a warehouse in New Orleans East, where Gulf Coast Blenders works to provide most of the Crescent City's famed beignet locations with a dry mix specially formulated for each customer's needs – resulting in a light, fluffy beignet that is the standard in this city. Finally, we make our way to The Vintage, a café that has built its entire concept around beignets in both Baton Rouge and the Big Easy.

On this week's podcast we chat with Susie Hollands, Founder and CEO of VINGT Paris. Susie shares her insight around the Paris property market and how different it is to the London market in terms of available stock, rental investment options and how Capital Gains Tax can positively affect long term ownership. We talk about how Paris has limited availability of stock and what a challenge renovations can be with the current lack of contractors and raw materials.  We discuss famous football players and how the Paris market, while much more resilient than a market like Manhattan or London for example, is seeing an increase in American buyers due to the strong exchange rate at the moment.Join us for Susie's global overview of the overall French market and the local London market and the impact of events such as Brexit and the pandemic.  As always, we would love to hear your thoughts. Please feel free to contact us if you have any questions, or you would like to work with Susie who is one of our trusted Experts.At London Property, we use our experience, expertise, and deep-rooted relationships to connect super-prime property owners and tenants with hand-picked experts. We also aim to inform and entertain Londoners through content across multiple platforms.Interviewer - Farnaz Fazaipour  | Property Investment & OwnershipVisit https://londonproperty.co.uk/en/our-newsletter/ and sign up to our newsletter to be the first to hear about our weekly vlogs & podcast.InstagramTwitterYouTubeLinkedInFacebookBuzzsproutinfo@londonproperty.co.uk for all enquiries

After a long break, Nick is joined by Adam and Chris and they discuss: The new Lassalle's French Market and Farm The legend of Donny Teel What supporting local means Price gouging toilet paper Making the most of the legendary Cain's Ballroom  Macs Mayfest version 2.0 Boiling Crawfish for 5000 and when to buy them Partying at Green Acres

This week, famous Disney couples are out in force for Sweethearts Nite, an extra discount for Magic Key Holders, a lot of updates around the resort, we talk all about valentines, and finish our discussion with voice actor Vincent, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News: For those attending Sweethearts Nite at Disneyland this month, there are going to be a ton of characters out and about. The characters include Mickey, Minnie, Donald, Daisy, Clarabelle and Horace, and Mary Poppins and Bert on Main Street, Tiana and Prince Naveen, with Bernard and Miss Bianca in New Orleans Square, Nick and Judy from Zootopia near Splash Mountain, Milo and Kida in Star Wars Launch Bay, and Stitch and Angel in the Tomorrowland Theater. Finally, Fantasyland has Belle and the Beast, Gaston, Snow White and Prince Charming, Princess Aurora and Prince Philip, and Rapunzel and Flynn Rider. – https://dlnewstoday.com/2022/02/character-sightings-revealed-for-disneyland-after-dark-sweethearts-nite-featuring-fan-favorite-couples/ Magic Key Holders attending the Sweethearts Nites at Disneyland can get an extra discount on food when ordering through the mobile app during the events. Magic Key Holders ordering food from Harbour Galley, Royal Street Veranda, French Market, Alien Pizza Planet, Little Red Wagon, Refreshment Corner, or Gibson Girl Ice Cream Parlor and use the promo code VALENTINE will get an additional 15% off between 8pm and 11:30pm. – https://www.laughingplace.com/w/news/2022/01/26/magic-key-holders-to-get-event-night-only-discounts-on-mobile-orders-during-sweethearts-nite-at-disneyland/ It is February already, which means that it is Black History Month and Disney is celebrating in the parks. Celebrate Soulfully invites guests to gather for experiences that honor Black heritage and culture. At Disneyland, Celebrate Gospel will move from Stage 17 at Disney California Adventure to the Fantasyland Theater on February 19th with award-winning Gospel singer, actor, and fashion designer Kierra Sheard, along with a capella Gospel group Sacred Groove. Grammy-award winners Jonathan McReynolds and Mali Music perform on February 26th, along with The Singers of Soul. Both weekends will feature Southern California community choirs from 3-7pm. – https://disneyparks.disney.go.com/blog/2022/01/celebrate-soulfully-at-disney-parks-this-february-in-honor-of-black-culture-and-heritage/ A lot of smaller updates and refreshes are happening around the resort. On Main Street, the Crystal Arcade is covered in scaffolding and getting a new paint job. Over at the Rivers of America, the water jet and pyrotechnic pits are drained again and are being worked on in preperation for a return of Fantasmic! The Haunted Mansion has returned from being taken over for the holiday season. Splash Mountain has closed for it's annual refurbishment, not anything related to the upcoming Princess and the Frog re-theme. it's a small world also closed to remove the holiday overlay that almost didn't happen this last year because of flooding. Steelwork continues to go up for the upcoming Mickey and Minnie's Runaway Railway, including hills taking shape on the top of the show building to bring back the cartoony hillside. The Finding Nemo Submarine Voyage is getting final touches before the lagoon is refilled and the attraction can reopen. – https://www.micechat.com/313478-disneyland-news-character-cost-construction-update/ Over in Disney California Adventure, some of the facades in Hollywood Land are getting a facelift, while in Paradise Bay the World of Color infrastructure continues to be worked on. The platforms have been raised and lowered a lot recently, while scaffholding is still in place while the projection towers are still being rebuilt. Over at the Disneyland Hotel, the new Disney Vacation Club tower is coming along with foundation being poured. – https://www.micechat.com/313478-disneyland-news-character-cost-construction-update/ Last week auditions were posted for an upcoming show at Disneyland. The Tale of the Lion King was hosting auditions for the show that will be at the Fantasyland Theater this summer. Rehearsals begin in April, with performances starting in early summer. This helps us get an idea of when to expect the show to return to the resort. – https://www.mouseplanet.com/13107/Disneyland_Resort_Update_for_January_31__February_6_2022 Weeklyteers who are in love with coffee, especially cold brews that the parks have been offering lately should head over to the Hungry Bear Restaurant soon! A new Snickerdoodle Cold Brew is available for $5.99. This version is topped with whipped cream and cookie dust, making it a bit more sweet than most cinnamon cold brews. This has been compared to the cinnamon-y coffee drinks at places like Starbucks. – https://www.disneyfoodblog.com/2022/01/30/review-why-this-disney-coffee-makes-us-want-to-time-travel-back-to-2019/ Fans of sour cherry are in luck! Two Disneyland classics now have the option of being topped with sour cherry sugar. The first is a cream cheese filled pretzel, with the sour cherry sugar on top, the other is a churro with the same sour cherry sugar, with the option of cream cheese dipping sauce on the side for $1 more. For the pretzel, the Disney Food Blog reported that the flavors worked well together, but are incredibly sweet. Guests can grab one at the Tomorrowland Pretzel Cart for $7.75. The churro was better than the pretzel, and if you're going for a more mellow flavor, skip the sweet dipping sauce. The churro is at the Tomorrowland Churro Cart for $5.75. – https://www.disneyfoodblog.com/2022/01/30/review-the-weird-flavor-combination-at-disneyland-that-actually-works/ Happy Lunar New Year! This year's celebration is proving to be quite popular judging by the lines for food being so long. Part of the slow down is the fewer booths than the other food festivals. – https://www.micechat.com/313478-disneyland-news-character-cost-construction-update/ You don't have to wait in long lines at the Lunar New Year Celebration to get one of the highlights! MiceChat has posted a garlic noodle copycat recipe. The meal takes about 20 minutes to make and takes about 10 ingredients. Basically, you cook the pasta and toss the other ingredients in a pan and cook, combining and then eat! – https://www.micechat.com/313441-the-disney-dish-disney-california-adventure-lunar-new-year-garlic-noodles/ Tomorrowland has some new merchandise that is wonderful! The new collection features the attractions of Tomorrowland, like Space Mountain and the PeopleMover. There is even a design for the land itself. The Tomorrowland Hooded long-sleeved t-shirt is $59.99 and has Tomorrowland in blue on the front, with drawings of past attractions as a pattern all over. The PeopleMover shirt, Tage's favorite, is a gray t-shirt with dark blue borders, the PeopleMover logo on the front, and a sketch like design of the Disneyland PeopleMover on the bottom for $29.99. Finally, there is a Space Mountain t-shirt, which is black with Space Mountain, Flights Departing Daily From Tomorrowland on the front, with the exterior of the attraction over the text for $24.99. – https://dlnewstoday.com/2022/01/photos-new-tomorrowland-attraction-apparel-flies-into-disneyland-resort/ With Mardi Gras coming up, there is a new dessert at the French Market to celebrate. The Mardi Gras Cocunut cake is $7.99 and has three layers of sponge cake in purple, yellow, and green, with coconut cream between the layers, and pastry cream dusted with coconut flakes on the outside. This is a limited time item, so act quick if this sounds delicious to you! – https://dlnewstoday.com/2022/01/review-mardi-gras-coconut-cake-is-worthy-of-the-royal-court-at-disneyland-park/ and https://dlnewstoday.com/2022/01/review-new-strawberry-lemon-cake-at-plaza-inn-at-disneyland-park/ Valentines Day is just around the corner and there are plenty of things to do in the parks, as well as at Downtown Disney and the Hotels of the Disneyland Resort. Specials from Black Tap Craft Burgers & Shakes, California Sole, Kayla's Cake, Lovepop, Pandora, and more are all offering specials. At the hotels, the Tenaya Stone Spa has a Rose and Roses Foot Treatment, the Grand Californian lobby has treats at the holiday cart, the GCH Craftsman Bar will have an assortment of coctails, and more. For all the details, check out the link in our show notes. – https://disneyparks.disney.go.com/blog/2022/01/celebrate-valentines-in-downtown-disney-district-and-at-the-hotels-of-the-disneyland-resort/ The Disney Parks Blog has released the Foodie Guide to Valentine's Day. There are a ton of options between the two US parks listed, but Disneyland locations like the Red Rose Taverne, Galactic Grill, Gibson Girl Ice Cream Parlor, Alien Pizza Planet, and many more have great limited time treats. – https://disneyparks.disney.go.com/blog/2022/02/foodie-guide-to-valentines-day-2022-delights-from-disney-parks/ Discussion Topic: Vincent Tong – https://www.instagram.com/vincent_tong_007/ Ice Age Adventures of Buck Wild – https://www.disneyplus.com/movies/the-ice-age-adventures-of-buck-wild/43OJuKxe9b9Y

This week, the Holiday season is moving into the resort, a new free souvenir is available through mobile order at Avengers Campus, Disney Merriest Nites tips, along with some of the food available, we talk to Kate and Jude about their Halloween Cruise, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News: Now through November 6th, guest visiting Pym Test Kitchen and order through the mobile ordering system will get a special bonus. A Pym Test Kitchen button featuring the Impossible Spoonful and promoting mobile ordering will be given to guests free with a mobile order. The button is limited to one per entree, while supplies last. – https://www.disneyfoodblog.com/2021/10/30/visiting-disneyland-soon-dont-miss-out-on-a-free-souvenir/ With Halloween behind us. the Disneyland Resort can move into full Holiday Season. This, of course, includes merchandise. There is a TON of items that have hit the shelves around the resort. Some notable items include a matching Spirit Jersey and Hat, a Wishables 12-day countdown calendar, which has 12 different exclusive Wishables to complete the set, some Chanukah themed items, and more. More and more holiday themed offerings should be showing up around the resort over the next few weeks. – https://www.micechat.com/306119-first-look-a-flurry-of-holiday-merchandise-hits-disneyland/ Disneyland Resort hours for the holiday season through December 13th have been posted on disneyland.com. Disneyland will open at 8am daily now through December 13th, with the park closing at midnight November 17th through 29th and most of December 1-13th. The park will close at 7pm on Disney Merriest Nites nights, which are November 30th, December 7th, and December 9th. It will also close at 10pm on December 2nd. Disney California Adventure will be open from 8am to 10pm November 17th through December 13th, with closing early at 8pm on December 8th. – https://dlnewstoday.com/2021/10/hours-now-available-for-disneyland-resort-theme-parks-through-december-13/ The Disney Parks Blog posted some tips for ticket holders for this years Disney Merriest Nites at Disneyland. Some of the tips are pretty standard like arriving early to get more time in Disneyland, talk of the merchandise to buy, and getting PhotoPass photos. The other tips covered what the six themed holiday parties were, and what they included, listed some of the food offerings for the event, and what attractions would be open. – https://disneyparks.disney.go.com/blog/2021/10/attending-disney-merriest-nites-at-disneyland-park-six-tips-for-ticket-holders-to-have-a-merry-good-time/ The Disney Food Blog has a list of some of the items coming to the Merriest Nites at Disneyland. Throughout the six different parties, there are more than 20 snacks, treats, and drinks. From the Andouille Sausage Po' Boy at French Market, to the Sippin Chocolate with Dipping Waffle at Jolly Holiday Bakery Cafe, there is something for everyone attending. Guests will get to try these fun treats starting November 11th, when the first party will commence. – https://www.disneyfoodblog.com/2021/10/27/first-look-at-the-food-and-drinks-coming-to-merriest-nites-at-disneyland-resort/ We have talked a lot about the procedures for in-show exits for guests from some of our favorite attractions. This week, Pirates of the Caribbean broke down and could not be restarted after 90 minutes. Riders were evacuated by Disneyland cast members, as well as members of the Disneyland Fire Department. To see some pictures, and an account of the ordeal, check out the link to the Orange County Register article in our show notes. – https://www.ocregister.com/2021/11/01/disneyland-employees-wade-into-pirates-of-the-caribbean-waters-to-evacuate-stranded-riders/ Union Cast Member negotiations with Disney have not been going perfectly. The Unions that represent Disneyland Cast Members have been fighting for higher increases in hourly pay, along with more recognition for the long term cast members. Disneyland responded with a proposal to increase the non-tipped minimum wage to $17 an hour, beginning as early as December 15th, and $18 an hour beginning June 16, 2023. This could affect approximately 10,000 cast members at the resort. – https://www.micechat.com/306249-disneyland-contract-troubles-leave-cast-concerned/ and https://www.micechat.com/306267-disneyland-update-spooky-time-ends-christmas-moves-in/ Discussion Topic: Kate and Jude – Disney Cruise at Halloween

Sarah from Seattle joins Rick to talk about the many things that have come or are still to come at Walt Disney World for the 50th Anniversary.  This conversation will span two episodes, so they are discussing the more controversial items like Genie+ and the new nighttime shows in this week's episode.   After that, Rick will be talking with his wife Courtney about their recent dining experiences at French Market in New Orleans Square at Disneyland.   rick@eartotheretravel.com (727) 507-3123 Facebook.com/EarToThereRick Twitter.com/rick_ear Instagram.com/rickear2there Twitter.com/tgttpodcast

Originating from New Orleans, LA...ON THE SHOW... Vic DelGiorno "THE "KING OF ALL PODCASTING" & Co-hosts Nick, Ted, & Derek from "Selling The Big Easy" on HGTVSpecial Guest: David C Webb from Mobile, ALDiscussed on this show:- David's open letter to Mayor Cantrell- Smoking pot openly in New Orleans- Homeless issues in New OrleansAn open letter to the  The City Of NOLA & Mayor LaToya Cantrell: Your City Has Lost Its Way. Mayor Cantrell -I'm just like any other visitor to your city. I came from Alabama this weekend with my 16 year old son to participate in an all-weekend travel baseball tournament at various locations around New Orleans: Avenger Field, UNO, and Belle Chase High School. It's been almost 10 years since we were last here. Personally, I've been to your City dozens of times since childhood, thru my high school & college years, as a business professional for seminars and shows, as a sports spectator and concert goer, as a father of a family of 4 on vacation, and now as a run-of-mill visitor here for a purpose. While visiting this weekend, it was my intent to carve out some time to see the normal historic downtown hotspots we've always gone to in the past as a family: Canal St, Bourbon St, French Market, Riverboat, Cafe Du Mon, the River Walk, Aquarium, Jackson Square, etc. while also playing our baseball games. And we did. And it was eye-opening to say the least. I thought I'd put my observations together in this letter so you could grasp what a visitor sees today in the specific areas/places I mentioned above. First, the blight you have in the downtown area is unfathomable. Entire huge buildings off of I-10 are eye sores, and the first thing visitors see driving into the City. There are numerous dilapidated buildings with no windows, no ply board, graffitied, and/or rusted beyond repair. They are abandoned tired old structures that show scars of Katrina's aftermath I'm sure; a storm from over 16 years ago. Second, the stench is horrific. There's always been that sewage/garbage smell associated with the old sections of New Orleans. Such smells we've picked up on as a kid while visiting. And we understand why it's like that. Once conditioned to it, it's pretty much been normal, acceptable, and tolerable because that's just how it is. You know it's going to smell so you just ignore it as best you can and move along with enthusiastic intentions of enjoying the sights, the music, the food, and everything else we've fondly grown to love about NOLA. But there's one problem now that knocks ya down almost as soon as you get out of your car: WEED. Marijuana. Dope. However you want to call it. It's absolutely disgusting. Visitors and locals are smoking that trash in plain view, out in the open, on the streets, in front of kids, families, and your police. And they (police) do nothing about it. Perhaps you have a stand-down order in place to enforce drug use on your streets? Whether it's for political reasons, a thinly-stretched understaffed police force, or sheer ambivalence, it is destroying your City in my opinion. Allowing people to blatantly smoke weed on your streets is a nasty travesty. It's also going to cost NOLA in the long run. Promise. Your City has lost its way with allowing this drug trash to run rampant.Third, your homeless are in need of attenSupport the show (https://www.allovertheroadpod.com/)

FRENCH MARKET DAYS

Team Real Pod is joined in the studio this week by special guest Pavlova from The Masked Singer NZ! Just the costume, which we're swabbing for DNA because we still haven't figured out who it is underneath the mask. Or has it been Jane all along? Also, The Apprentice Aotearoa went to the French Market.Join Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Sign up now at thespinoffrecroom.substack.com See acast.com/privacy for privacy and opt-out information.

The beignet. That simple square of fried dough is undeniably one of the Crescent City's most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home. We kick off this week's show with Bob Hennessey, co-owner of Morning Call. After a two-year hiatus, the iconic shop is back in Mid-City – serving up beignets and café au lait just like it did 150 years ago. Next we meet Jaclyn Robinson, of the Mo'Bay Beignet Company. She credits the successful launch of her Alabama business to divine inspiration. Then, we stop by a warehouse in New Orleans East, where Gulf Coast Blenders works to provide most of the Crescent City's famed beignet locations with a dry mix specially formulated for each customer's needs – resulting in a light, fluffy beignet that is the standard in this city. Finally, we make our way to The Vintage, a café that has built its entire concept around beignets in both Baton Rouge and the Big Easy.

The beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home. We kick off this week’s show with Bob Hennessey, co-owner of Morning Call. After a two-year hiatus, the iconic shop is back in Mid-City – serving up beignets and café au lait just like it did 150 years ago. Next we meet Jaclyn Robinson, of the Mo’Bay Beignet Company. She credits the successful launch of her Alabama business to divine inspiration. Then, we stop by a warehouse in New Orleans East, where Gulf Coast Blenders works to provide most of the Crescent City's famed beignet locations with a dry mix specially formulated for each customer’s needs – resulting in a light, fluffy beignet that is the standard in this city. Finally, we make our way to The Vintage, a café that has built its entire concept around beignets in both Baton Rouge and the Big Easy.

In this special episode of Built To Last, host Elaine Welteroth continues to shed a light on pioneering Black entrepreneurs of our past and present, honoring Black History Month. Elaine chats with Amanda-Jane Thomas and Shanita Nicholas, founders of the Inglewood, CA coffee shop, Sip & Sonder, about the importance of serving their community, finding joy in the journey and taking up space amidst a pandemic. Honoring the legacy of the woman who laid the foundation for coffee houses like Sip & Sonder, writer, producer, host, and content queen Danielle Young narrates the story of Rose Nicaud. Rose is regarded as the first coffee vendor in New Orleans who in the 1800's bought her freedom by selling her famous café au lait at the popular French Market. To learn more about the small business featured in today's episode, visit www.sipandsonder.com. Also, make sure to follow Sip & Sonder on Instagram @sipandsonder. Continue the conversation by reaching out to us @americanexpress on social media or by using #AmexBuiltToLast. Be sure to check out the video version on AMEX's YouTube page featuring illustrations by Lo Harris. Relevant sources: https://www.nola.com/300/article_868c404b-68ca-5683-81f0-cfe01ebb1806.html  https://www.caferosenicaud.com/our-roots https://www.neworleansbar.org/uploads/files/Coffee%20With%20Chicory%20Part%202%2012_10_18.pdf https://www.sipandsonder.com/ https://blacksouthernbelle.com/les-vendeuses-of-the-french-quarter-women-who-sold-food-for-freedom/

WE'RE BACK!!!! Sorry we left you hanging but a lot has gone on during our 2 month hiatus and on this episode we are filling you in on all of it. From a COVID wedding, job changes, the presidential election and of course our engagement! Like we said, we're back and we promise we won't abandon you guys again. Instagrams for those mentioned in this podcast Makeup Artist: @beatbytrinn Photographer: @drew_shot_it Wedding Venue: @firehouseloft

383. We chat with Suzanne Stone about her book, New Orleans Coffee: A Rich History. New Orleans history is steeped in coffee. Café du Monde and Morning Call started serving café au lait more than a century ago. Outside the Cathedral of St. Louis in Jackson Square, early entrepreneurs like Old Rose provided eager churchgoers with the brew, and it was sold in the French Market beginning in the late 1700s. People gathered for business, socializing, politics and auctions at five hundred coffee exchanges and shops in the 1800s. Since 1978, myriad specialty coffee shops have opened to meet increasing demand for great coffee. Author Suzanne Stone presents the full story of this celebrated tradition, including how chicory became part of the city’s special flavor. Suzanne is a volunteer docent at the Historic New Orleans Collection and is semi-retired from executive positions in nonprofit organizations. Suzanne works as a tour guide, presenting French Quarter, Garden District, culinary history, cemetery and ghost tours, as well as two unique tours: Jewish New Orleans and Women of New Orleans. This week in Louisiana history. September 20, 1717. Gov. LePinay recalled to France after "ruining the colony." This week in New Orleans history. 1947 Hurricane "George," September 19, 1947. Katrina was not the first storm to breach the infamous 17th Street Canal. This image shows one of several breaks in the canal's levee caused by the hurricane of 1947 when the levees broke on the Jefferson Parish side, flooding wide areas of Metairie. Portions of the Orleans Parish lakefront and Gentilly also flooded in this storm. This week in Louisiana. Alligator Festival September 24th, 20206:00 pm - 9:00 pmWest Bank Bridge Park13825 River Rd, Luling, LA 70070 504-201-5530 Website | Email Join us for the annual Alligator Festival at the Westbank Bridge Park in St. Charles Parish, every last full weekend in September. The Alligator Festival is hosted by the Rotary Club of St. Charles Parish to raise funds for college scholarships to our local youth. You won't want to say "see you later alligator" to this one of a kind festival! Postcards from Louisiana. A Scribe Called Quess? speaks at the BLM rally 7/11/2020 Listen on iTunesListen on StitcherListen on Google Play.Listen on Google Podcasts.Listen on Spotify.Listen on TuneIn.The Louisiana Anthology Home Page.Like us on Facebook.

U.S. and Canadian markets closed overnight for Labour Day, rendering a silent night. London's market rose 2.4%, German and French markets followed off the back of economic cyclical stocks like autos leading the gains.Commodities:• Gold steady at US$1,935• Oil fell further below US$40, losing over 5% in the last 2 sessions, now trading at US$39.07.• Copper trades at US$3.05, its highest since June of 2018, driven by Chinese demand.The Australian Dollar:• The AUD tracks lower at 72.7 U.S. cents, holding a near two-year high.What to watch today:• The Aussie share market is expected to rise for the second day, with the futures suggesting a 0.4% gain, or a lift of 25 points. Yesterday, the market rose 0.3%. Not enough to recover from the market's fall last week, marking it's third fall in 3 weeks.• The U.S. futures will be under scrutiny as they attempt to rebound from Thursday and Friday's fall, in which the Nasdaq lost 5.3% - it's biggest fall in 5 months.• Many companies are going into ex-dividend from here on in. Today, Austal (ASX:ASB) BlueScope (ASX:BSL), Jumbo Interactive (ASX:JIN), and Northern Star (ASX:NST) all go ex-dividend.• Business confidence numbers are out for the month of August, expected to remain very weak.Trading ideas:• QBE (ASX:QBE), Australia's second largest insurer, was reiterated as a Bell Potter buy with a $11.90 target.• Northern Star Resources (ASX:NST), Sandfire Resources (ASX:SFR), and Champion Iron (ASX:CIA) may be worth a look. Trading Central's data identified all three of the stocks are showing bullish signals, indicating their prices may move higher off yesterday's close, according to standard principles of technical analysis.

Nitsan Seniak is the CTO at iziwork, a French-based temporary employment platform that offers temporary agency workers simple and instant access to a wide range of assignments. In this episode, Nitsan talks about scaling up a startup that raised €12,000,000 in Series A, explains how they disrupt the traditional temporary agency market, and shares why they choose a native instead of a cross-platform development framework. Visit www.cleevio.com if you're interested to build a digital product.

Kevin Jourdan saw a need for a brokerage in the French Market, so he built DotMarket.eu.  He is now on track to sell over $1 million worth of sites on his new brokerage. He shares his background that includes building, buying, and selling niche websites and also how he's gone about growing a successful startup brokerage.

We all have dreams and achieving those can seem daunting. On this episode you will meet our friend and founder and Chef of Tase of the Philippines. Her story is full of grit, patience and perseverance. She is entering her 8th year and has taken her next best step in opening up in the food Hall in the French Market in Chicago! She gives us some great advice about accepting criticism and laughing at your failures.1. If you could do anything you wanted to, no limitations to make this world a better place for people and more in line with God's will, what would you do? Don't just think about what you should do. Think about what you would do if you were equipped to do it.  2. When you consider all the injustices, brokenness, pain, and evil associated with humanity, what are the top three things that break your heart? If you could change any of those, what would be your top priority?You can reach Kathy on Instagram or email her at atasteofthephilippines@gmail.com.Make sure to subscribe to The Soul Life Project and leave us a review! We would love if you shared this episode with a friend!Follow along with us:Soul Life FB CommunitySoul Life Instagram Andie's Instagram Tia's Instagram 

Jean-Baptiste Marchand Arvier, Co-founder & CEO of WP Media, explains to us what caching is, shares three steps to make your site faster, and describes how they managed to extend their audience beyond the French Market.​

This week I had the privilege of speaking with painter Chris Long, whose gorgeous work I discovered on Instagram.Born and raised in CT, Long earned a degree from the Lyme Academy College of Fine Art in 2000. After several years of exhibiting and teaching figurative sculpture throughout New England, he took to the road in an RV with his family in 2008. After a couple years of traveling, he had the impulse to switch mediums (which prior to this point he vehemently avoided) and started painting and selling his work in New Orleans at the French Market and on Frenchmen Street. He currently paints from the iPhone photos his wife takes as they travel across the country.

Tonight on the Justin Kaufmann Show: Dane Neal fills in while New City dining & drinking editor and globetrotter, David Hammond rides shotgun! First on the show Dane and Dave welcome the General Manager of the French Market of Chicago Leslie Cahill. Next the guys talk to one of the co-owners of Saigon Sisters Mary […]

Dane Neal is joined with the General Manager of the French Market of Chicago  Leslie Cahill. Listen in as Dane, Dave Hammond and Leslie talk about The French Market of Chicago celebrating 10 years of culture in Chicago! Make sure to stop by the French Market located at 131 North Clinton St, Chicago IL 60661 […]

Hugues Moreau, Partner, Real Estate/Mergers & Acquisitions , GIDE LOYRETTE NOUEL

Happy Friday, November 1st Everyone! Weather in the parks today will be sunny with a high of 83 degrees. Park hours today, Disneyland will be open from 8 am - 11 pm and DCA 8 am - 10 pm. In Park News, Beginning tonight Mickey's Mix Magic Nighttime Spectacular! But it's only here for the weekend. Mickey's Mix Magic will run till Sunday, November 3rd. New Mickey & Friends Ray-Ban Sunglasses are debuting in the parks beginning today. This Weekend is Dapper Day Weekend in the Parks with the official Dapper Day is this Sunday, November 3rd. To Celebrate Dapper Day, there are new Dapper menu items specifically chosen for the occasion, including a few plant-based entrees & specialty cocktails that can be found all weekend long. These specialty items can be found at Harbour Galley, French Market, River Belle Terrace, Lamplight Lounge & Alfresco Tasting Terrace.

10/16/19 - Join Ryno, Craig, Kylie and Tom as they review French Market in New Orleans Square at Disneyland Park! Watch and find out what the team has to say about Disney's take on New Orleans-style food!

This week we chat perms, pay ode to Legally Blonde and not being afraid to learn a new skill with my two lovely guests Emmylou and Ale who work in the Vevo UK office we me.  DINNER:  I made Thai red aubergine coconut curry with coconut rice. Emmy brought the wine, Ale her homemade chocolate salami dessert and then we opened this whiskey! EPISODE GUESTS: ✨ Emmylou - Originally from Paris and did law first, has a Master Of Law!! Emmylou has worked at Vevo for the last 4 years, currently Lead International Manager for Content & Programming for Vevo UK. Also, runs French Market: the label relations with all French Labels and producing content for France ✨ Alessia - Originally from Milan. Senior Manager of Content & Programming for Italy, looks after label relations and artist bookings for Italy, Italian productions, editor for playlists, programming social media. WE TALK ABOUT: ✨ What the role of an International Content Manager is ✨ Their path to now  ✨ Advice  ✨ Shout outs to bodacious babes we admire! ADVICE: ✨ Embrace your origins ✨ Be prepared to multitask  ✨ Don't be afraid to go into a field you do not know - as long as you are curious and passionate you can learn! SHOUT OUTS: ❤️ Legally Blonde ❤️ PIAS Recordings ❤️ Warp (Record Label) ❤️ Disney Record Label ❤️ 7digital - streaming platform ❤️ General Assembly in Clerkenwell ❤️ Cristina Bedon  ❤️ Jay Som album ❤️ Book: Educated by Tara Westover ❤️ Circolo Magnolia ❤️ She Said So Italy ❤️ She Said So France

Paul Raingold, Founder & President, GCI

#InMyMind If you are what you eat, then we're eating good on this episode. I was elated to have my little brother from another mother on "The Cast" today. James Doucette of Meals From The Heart Cafe based in the French Market of New Orleans my home away from home stop by to get us up to speed with How he got his start as a restaurateur. I not only had the pleasure of eating the exquisite food from M.F.T.H.C. I had the elation of sharing my platform with my brother to tell his story. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/cwillholla/support

On this week’s episode of the Atlanta Small Business Show, we first spoke to startup expert, George Deeb about the benefits a business coach or mentor can have on your entrepreneurial venture. We then caught up with Ted Jenkin, host of the Atlanta Small Business Profile who visited Michael Buss at his restaurant and event space, The French Market and Tavern. Cory Mosley, host of Startup Central also told us how to handle unsupportive friends and family when trying to start your business. Then, customer experience expert, Shep Hyken told us how to manage the moment in our first Tip of the Day. We also took a look at this week’s episode of Hard Truths with Dave Anderson, where he discussed accountability in the workplace. Lastly, business consultant and author, Scott McKain ended our show with the second The Tip of the Day: Get it Right, So You Don’t Have to Make it Right. https://www.myasbn.com/small-business-headlines/atlanta-small-business-show-cbs-episode-2/

On this week’s episode of Atlanta Small Business Profile, Ted Jenkin welcomes Michael Buss, owner of The French Market and Tavern in Locust Grove, Georgia. French MarketAfter owning dozens of pizza hut franchises in the Philadelphia metro area, Michael and wife were looking for a lifestyle change and decided to move to the Atlanta area and take over The French Market and Tavern in Locust Grove. https://www.myasbn.com/small-business-shows/atlanta-business-profile/atlanta-small-business-profile-michael-buss-the-french-market-tavern/

Alex, Jenna, and Brian talk about Ironheart, Spider-Man, Infinity Wars: Arachknight, Ghost-Spider, Spider-Girls, Uncanny X-Men, Action Comics, Heroes in Crisis, and more. Also: why alternate Spider-Man universes are so satisfying.(Ironheart #1 - 2:31,Amazing Spider-Man #10 - 8:10,Black Panther #6 - 14:36,Fantastic Four #4 - 16:35,Infinity Wars: Arachknight #2 - 17:08,Marvel 2-in-1 #12 - 23:36,Spider-Geddon Roundup - 25:04,Uncanny X-Men #3 - 32:06,Oh S#!t It’s Kim & Kim #4 - 39:41,Sex Death Revolution #2 - 42:02,Action Comics #1005 - 44:50,“Drowned Earth” Finale - 47:54,DC Nuclear Winter Special - 49:49,Heroes in Crisis #3 - 52:47,Hex Wives #2 - 58:40,Justice League Odyssey #3 - 1:01:18,Wonder Woman #59 - 1:03:16,Next Week’s Books - 1:04:43)

On this week s episode, we sit down with Loyola University history professor Justin Nystrom to explore the influence that Sicilian Americans have had on New Orleans foodways. Surprisingly, that influence didn tbegin with the heavy influx of Sicilians who populated the city in great numbers during the late 1880 s. Those rural Sicilians made their mark on the French Market and created the sandwich we know as the muffalatta. Actually, the first wave of Italian immigrants were urban dwellers who arrived on our shores in the 1830 s and became wealthy importers and restaurateurs. Who knew that Commander s Palace was actually founded by the son of an immigrant from Ustica whose father had Americanized his surname from Camarda to Commander Or that those same Ustican immigrants were important members of the Southern Yacht Club taking their leisure racing sloops on Lake Pontchartrain Not exactly the image you might have in your mind of our Sicilian immigrants. The recent publication of Justin s book Creole Italian Sicilian Immigrants and The Shaping of New Orleans Food Culture is particularly timely. My new book, the Pascal s Manale Cookbook will also be published this fall. It focuses on the story of two Sicilian immigrant families, the Manales and the Radostas, forbearers of today s Defelice clan, who continue the Manale tradition today at their century old establishment on Napoleon Avenue. And there s over one hundred classic Manale recipes included in the book too

On this week’s episode, we sit down with Loyola University history professor Justin Nystrom to explore the influence that Sicilian Americans have had on New Orleans foodways. Surprisingly, that influence didn’tbegin with the heavy influx of Sicilians who populated the city in great numbers during the late 1880’s. Those rural Sicilians made their mark on the French Market and created the sandwich we know as the muffalatta.   Actually, the first wave of Italian immigrants were urban dwellers who arrived on our shores in the 1830’s and became wealthy importers and restaurateurs.  Who knew that Commander’s Palace was actually founded by the son of an immigrant from Ustica whose father had Americanized his surname from Camarda to Commander? Or that those same Ustican immigrants were important members of the Southern Yacht Club – taking their leisure racing sloops on Lake Pontchartrain?  Not exactly the image you might have in your mind of our Sicilian immigrants.

On this week's episode, we sit down with Loyola University history professor Justin Nystrom to explore the influence that Sicilian Americans have had on New Orleans foodways. Surprisingly, that influence didn'tbegin with the heavy influx of Sicilians who populated the city in great numbers during the late 1880's. Those rural Sicilians made their mark on the French Market and created the sandwich we know as the muffalatta.   Actually, the first wave of Italian immigrants were urban dwellers who arrived on our shores in the 1830's and became wealthy importers and restaurateurs.  Who knew that Commander's Palace was actually founded by the son of an immigrant from Ustica whose father had Americanized his surname from Camarda to Commander? Or that those same Ustican immigrants were important members of the Southern Yacht Club – taking their leisure racing sloops on Lake Pontchartrain?  Not exactly the image you might have in your mind of our Sicilian immigrants.

Subscribe: Apple Podcasts | Spotify | Android  Listen: WhereWeBuy.show  Mike Jordan, Retail Research Manager at ShopCore Properties, joins James Cook for a stroll through the French Market in the New Orleans French Quarter.  It's the oldest market in the country. It was a Native American trading post before Europeans ever set foot on the continent. Mike and James explore how the city's history is told in the way things are bought and sold. James will be speaking on June 17, 2018 at the University of Oregon in Portland. This ULI event is called The Changing Nature of Urban Retail. Get your tickets here. Got a retail question?   Tweet: @JamesDCook Email: jamesd.cook@am.jll.com  Leave a message on the Where We Buy hotline. We may use it on an upcoming show. Call (602) 633-4061  Read more retail research here. James Cook is the director of retail research in the Americas for JLL. Additional music by The Joy Drops. Trumpet stem from their song Roll Jordan Roll, under Creative Commons license. Theme music is Run in the Night by The Good Lawdz, under Creative Commons license.

We can hardly believe that it's almost time for this year's Great London Yarn Crawl tickets to go on sale! On this episode: Great London Yarn Crawl 2018 Update We have fewer routes, only 10 this year, to make things a little easier organizing the GLYC alongside Yarnporium. Sadly, I Knit and Fringe won't be taking part this year but a new shop is opening that will be! Willow & Lark is also on board as our yarn sponsor and we've already had some pretty lush door prizes pour in from Blue Sky Fibers. Routes will be announced on or around June 15th and tickets will go on sale on July 1st as in past years. What We're Working On  Allison has been a sewing and making fiend and has whipped up two Linden sweatshirts while also crocheting a French Market bag in linen. She's also started knitting Praline by Dani Sunshine and also whipped up a Lilly baby sweater on her knitting machine for a friend's new arrival. Rachel hasn't finished her Lilly baby sweater yet as focus has been on wrapping up her Marginalia sweater by Karie Westermann which is now off the needles, blocked and too hot to wear in this weather (of course!). Rach is also working on a new shawl design and searching for a travel project for a work trip to Amsterdam.  Yarn Crawl Season It's summer! Which means less enthusiasm about wool and knitting as it becomes too hot, but our local yarn shops still need our support! Thankfully there are things like Yarn Shop Day, World Wide Knit in Public Day, as well as Yarn Crawls all over the world to help keep us heading to our Local Yarn Stores to be part of the action. We chat about different things we can do to keep showing our support for our LYSs. Wrap Up ​​​​​​​Many thanks for joining us for another episode! You can find the podcast on iTunes and Stitcher Radio (please rate, review and subscribe!) and you'll find us on Instagram, Facebook, and Twitter, in our Yarn in the City group on Ravelry, or in person on Wednesday nights at our knit night between 7 and 10pm at The Breakfast Club on Battersea Rise. Music credits (available on NoiseTrade) Revolution - Kate Tucker A Good Reason To Smile - Chasing Noise

On this episode, we meet the Chisesi s, a New Orleans family who, for five generations have been one of the South s favorite meat purveyors. Philip Chisesi, the octogenarian patriarch who still runs the company today, tells the story of how their business grew from selling live chickens in the French Market to the state of the art production facility on Jefferson Highway today. We tour the facility with Nicholas, Philip s son and learn just what makes their ham so special. Looking for the perfect side dish to serve with your Chisesi ham Poppy shares the recipe for her grandmother s rich, creamy scalloped potatoes. Louisiana Eats celebrates the Tricentennial of New Orleans with this special tribute to Chisesi s Pride.

~The Simple Sophisticate, episode #175 ~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio "How you eat, when you eat, for how long you eat, and with whom you eat might be more important than what you eat. Eating and enjoying real food is what matters, not tracking calories." —Johnny Adamic As reported by Time magazine last year, while the United States unfortunately has been found to describe  34% of its population as obese, France is ten percentage points fewer. The British Journal of Nutrition observed that a significant type of diet that was contributing to the obesity epidemic in the U.S. was what they coined as the "sweet and processed" diet, in other words foods such as "skim milk, fruit juice, breakfast cereal, chocolates . . ." Much of how we approach food is based on the culture in which we were raised and most directly, the household habits in which we live as a child. However, the food producers and advertisers, especially in America (as you will see below) chose to exploit the health of their consumer in order to gain profits, and thus our parents or grandparents may have fell prey to welcoming into our childhood unhealthy food tastes. As shared in The Guardian, "All the foods that you regularly eat are ones you learned to eat" and the good news is since your choices were learned, you can learn new choices and unlearn the habits that do not suit a healthy body, mind and lifestyle. I was recently speaking to a family who had just returned from a month long visit in Italy. Sitting down to listen to them share their experiences with regards to dining and the appreciation for food and the portions served reminded me of why I appreciate the French, and as evident in their anecdote, the Italian culture as well. Food is to be appreciated, embraced and seen as a component in how to live well. While food may not be the absolute centerpiece of our lives, it is indeed a crucial component and to ignore such an everyday avenue to experience pleasure in the short-term and a healthy long life throughout the duration of our long lives is to be ignorant of the gift food can bring. Today I'd like to share with you 14 ways the French approach eating and welcoming food into their lives as a way to enrich each of our appreciation and experience with the daily detail we all balance, experience and need. 1. Step away from sugar at breakfast As a child I can remember having boxes of cereal in one of our kitchen shelves; however, my mom was careful to limit us to Cheerios and Shredded Wheat. I quickly became aware of the more sugar laden options when staying at friends homes for sleep-overs and so when my mom would on special occasions let us purchase a sugary option, it was always Frosted Flakes. But I do applaud my mom for being cognizant of the sugar content in our morning routine. Since then, I eat the same breakfast nearly each morning as I shared in this post and the only sweet component is the local honey which is why I found it eye-opening that as shared in Michael Moss's book Salt, Sugar, Fat  "the sweet breakfast was an invention of the cereal manufacturers in the middle of the last century". With each year I teach rhetoric to my high school juniors, the more and more parallels I see to not only determining the intention of writers, speakers, and advertisers, but in companies as well. In the case mentioned above, why are those breakfast cereal ads propositioning kids rather than parents? Perhaps because a savvy parent realizes what a child should be eating. My larger point is, rather than make choices of what advertisers would like to sell you or what is the trend in the food world, come to understand what your body needs. Healthy can absolutely make you happy, not artificially so as a sugary cereal will for a short moment and then leave you high and dry before the day has hardly begun. 2. Mind your portions Recently I reviewed the newly established French Market here in Bend, and one of the reasons I enjoyed my experience as well as the owner and chef's approach to food was the smaller portion sizes. Each time I have dined there, my plate has been cleaned as if the chef knew exactly how much I needed to satiate my palate due to the delectable flavors. Ironically, the local newspaper just shared their review of the restaurant and one of the negatives they shared in their commentary was the small portions. Needless to say, I wholeheartedly disagree. Part of the reason portion sizes have grown in the United States is the food we eat doesn't truly satiate our palate. If food is fresh, well-cooked, seasoned well with herbs and spices as well as salt and pepper (before, not after it is cooked), as well as not smothered in sugary sauces or tasty, yet teasing fried batter, we don't need as much. And neither do we need doggie bags. Géraldine Lepere shared in her interview on the podcast (episode #169) that the need for a doggie bag is a poor reflection on the planning of the kitchen. In other words, when you come to a restaurant for dinner, you are coming for one meal, not dinner and lunch tomorrow, and so the goal is to give you what you need to feel satisfied and satiated in that moment, and no more. As well, the bottom-line of the restaurant is better able to invest in quality ingredients that will satiate their customer's taste buds rather than in cheap processed ingredients. 3. Welcome traditions that work While not all traditions are worth keeping (ahem, look to #1 - walk away from the sugary cereals), some most definitely are when it comes to food. For example tea and a small treat (savory or sweet) in the afternoon if you are in England, and eating a large lunch rather than a large dinner as is more commonly practiced in France. Why? In each scenario, the body's needs are heeded without going to excess. As well, each tradition involves sitting down, savoring and fully experiencing the food and the company. 4. Mindfully eat The habit of being aware of what you are eating, savoring the flavors and the preparation enables you to notice when food is indeed delicious and when it is not (stop eating in such cases). As well, being mindful helps to slow down the eating process and allow time for your physiology to recognize when the body is naturally full. 5. Food is the common denominator not the main attraction "For France, a meal is a very particular moment, in which you share pleasure, the food as well as the conversation." —nutritionist Dr Francoise L'Hermite While indeed food is an art of its own in France, it is not the reason alone you sit down to enjoy the combination of flavors and seasonal ingredients. Rather the food enlivens the celebration and the moment of time spent with friends, family and even strangers depending upon the situation. In so many ways, food is the common ground regardless of culture, belief or age, and what a powerful common denominator to spark conversation and help recognize that we have more in common than not. 6. Select quality again and again and again "They know that quality food means pleasure in the short-term and health in the long-term." via Empowered Sustenance Flavor matters. If you taste a fresh locally grown strawberry that has been sun kissed by the warm summer heat, you don't gobble down the entire garden's worth. Rather you share and perhaps make a tart or a short-cake or a parfait to heighten the appreciation and share with those around you. When food is top quality, we don't need much of it. And when the quality has been selected, we want to slow down and savor it, reminding our bodies to slow down as well. 7. Lose the negative descriptors of delicious food Guilty pleasures, sinful bites, naughty concoctions. To label food in such a way is to lessen the moment of pleasure we can have when we take the first bite of dark chocolate mousse. Last month I had the opportunity to have dinner at the French restaurant in Portland I have fallen in love with, Coquine. After a lovely, seasonally perfected three course meal, upon paying our bill and to be enjoyed as we returned to our Airbnb, we received a hot-out-of-the-oven chocolate chip cookie with smoked almonds rolled in caramel and finished with sea salt (here's the recipe). I did not feel once ounce of guilt. I ate that cookie so slowly, with eyes closed and chocolate melting on my fingers that in that moment great pleasure was indeed experienced. The difference is quantity, and again, proportion plays a role. A savvy chef will make food for people, real humans who have a waistline and wish to keep it, but at the same time also want to taste delicious food. In other words, the piece of chocolate at night will not ruin your diet. In fact, if it is quality chocolate (preferably dark), with 60% or more cacao, it will help your overall health. Eat away (just one though, but that is all your tastebuds will want). 8. Take your time Eating while you drive, while you walk, while you work, while you do anything else besides talking with your dinner companions prevents not only the opportunity to be mindful of what you are eating but also the ability for your body to recognize when it is full. Again food is a significant component in our lives as we cultivate a way of life that is full of quality and appreciation and beautiful moments. And while food isn't the center, it shouldn't be looked at as a boorish necessity to fuel us. 9. Prepare real food, eschew processed and invented foods Another difference in the French approach to eating versus American and even English cultures is how often we cook our own meals. When we make our own meals, we are aware of what we are eating. And when we are aware of what we are eating, we can choose to cook with food that will heighten the quality of our life rather than inundate us with, for example, constant additions of sugar. As my palette matures and I begin to seek out natural flavors and appreciation of seasonal produce, I find myself noticing sugar in food that has no need for it such as thus choosing to refrain from eating it or seeking out more healthy options (such as Portlandia Foods' organic ketchup). 10. Make the visit to the market an enjoyable ritual One of my bi-weekly routines is visiting the farmers market (when the seasons permit) and my favorite grocery stores (seen below is my visit last week to Trader Joe's - flowers are always on my list). I truly enjoy bopping into the store with my canvas bag with my list in tow and being part of the community experience of choosing food to fuel my life and savor each day. Such a concept may at first sound frivolous, but we don't enjoy our everyday routines, what are we enjoying? Life is made up of countless conscious and unconscious routines. Why not make as many as you can as enjoyable as you can? 11. Good fat is good for you Yes, many have questioned the French Paradox (eat seemingly food such as cheese, chocolate and drink wine, yet still stay healthy and thin), but while their obesity rate has inched up due to outside influences (namely the United States' marketing campaigns for processed foods), they continue to eat differently by and large. In fact, 89% of the 2600 French people studied in the British Journal of Nutrition reported eating full fat cheeses. Why? Satiation occurs and the boy seeks out less food to feel full. As shared by Lisa Sasson, a clinical assistant professor of nutrition at New York University’s Department of Nutrition, Food Studies, and Public Health and a registered dietitian, is “The magic of the French diet, for example, is they still eat whole foods and eat more vegetables than we do. Yes, real food. Not fat free cheese.” 12. Keep it simple and eat the basics, just keep it real I was recently listening to an episode of Christopher Kimball's Milk Street Kitchen, and a great piece of advice was shared about how to learn how to cook well: Master 10-15 recipes you love and learn them by heart. I do agree with this piece of advice, and I also have found that if you master the basic concepts of fundamental recipes (how to create the aromatics for a savory dish, how to roast vegetables, how to make pesto, how to create a basic sauce, etc.) you can then play with these skills and use the ingredients you have on any given day. Part of the reason I made this list for TSLL Épicerie (episode #109) was so long as you have these ingredients on hand at all times, you will be able to make any basic recipe at any given time, regardless of the season (all you have to do is add the freshest seasonal ingredients you find at the market). Knowing how to cook a simple chicken breast so that it is flavorful and moist is a dish you can make again and again and again, changing the flavors up each time and pairing with the freshest vegetable in season. 13. Enjoy wine as a partner to elevate the meal 14. Feeling hungry is not bad for you Last but not least, the French do not snack (unless you are a child and then after school at around 3 or 4 the children enjoy their le gouter). Allowing yourself to feel hungry, not starving, not famished so as to be fatigued, but hungry is a good sign. In fact, when I wake up in the morning, I hope I do feel hungry as it means my body is ready to eat rather than just eat because it is time to enjoy petit déjeuner. How can you ensure you won't become hungry too soon? Eat well when you do sit down for your meals. Eat well-balanced, yet satiating food. Enjoy eating, take your time and be aware of what you are eating and let go of feeling guilting about eating. An important part of the process of developing eating habits that work for us and feed our bodies well is to pay attention to how the food we eat makes us feel. Case in point, at Coquine, with a brioche shrimp toast as an appetizer, poached Monterey Bay squid and Black Cod (two dishes for two people) for the entrées and Benne Seed Pavlova for dessert, I wasn't full, but I was absolutely satisfied (and the cookie to enjoy on the walk home, as mentioned above, added a sweet punctuation of deliciousness to finish the night). The flavors were thoughtful, and the evening was memorable due to the company, the ambiance of decor and fellow guests as well as the knowledgable the wait-staff. ~the entrées at Coquine, as described in the above text~ Fearing food is to fear life. Food is what gives us life or if thoughtlessly approached, is what can shorten our lives. Why not discover the basic tenets of good eating (see below for posts to get you started or to reaffirm what you already know) and come to understand the simply luxurious approach to food which is inspired by the French: quality over quantity and never deprivation, only moderation. ~SIMILAR POSTS YOU MIGHT ENJOY: ~Why Not . . . Learn How to Cook? ~Why Not . . . Feed Your Body Well? ~Why Not . . . Keep It Simple in the Kitchen? ~10 Simple Ways to Live Healthier   Petit Plaisir: ~The Earful Tower podcast Subscribe on iTunes here View my review of The Earful Tower podcast here   ~Read or Listen to past French-Inspired podcast episodes of The Simple Sophisticate below: ~Episode #4 - 10 Ways to Unearth Your Inner Francophile ~Episode #32 - The Francophile's Style Guide: The 14 Essentials ~Episode #144 - 20 Ways to Incorporate Your Love for the French Culture into Your Everyday Routine ~Episode #157 - Liz Burgerol of The Hot Sardines shares her thoughts on the differences between the French and American cultures SaveSave SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave SaveSave Download the Episode Download the Episode

In this episode, Megan & Kris give Five helpful tips for families visiting Disneyland.   Five Family Disneyland Tips Tag your stroller for easy ID at a distance. There're a couple ways we do this. Our favorite way to do this is to drape a blanket over the top and the stroller handle. This does two things: it makes our stroller stand out visually from the others and it also covers up what we may have in the stroller. We never keep any valuables in it, but why provide temptation to anyone to go snooping, right?   Save on souvenirs by purchasing them before your visit. This is a great way to save money at the parks. Instead of buying souvenirs there, buy them before you go, at places like Target, the Disney Store (clearance), or anywhere else, locally, that might have Disney merchandise. Then, bring them into the park with you and give them out while you're there! Your kids don't need to know that you didn't purchase them on Disney property. Here's the magical phrase: "Hey, look what I got you!"   Write your phone number on your children. The bottom line here is to make sure you can be contacted if your kids get lost. This can be done in many ways. You can buy bracelets that you can write contact and identifying information, use a sharpie to write your number on the hem of their shirt, or a pen to write on their arm.   Free Samples! Both Ghirardelli and the Boudin Bakery give free samples when you walk in. Feel free to visit the bakery, grab a sample of freshly baked sourdough bread, and learn how it's made by watching the instructional video and observing the cast members work. Then, walk across the way into the Ghirardelli Soda Fountain & Chocolate shop where you'll receive a free chocolate square for dessert! (Also feel free to buy one of their delicious creations!)   Free Ice Water! Free ice water can be found in the Disney parks from restaurants that offer fountain drinks. Just go in and ask! Filtered water spigots are available in the Baby Care Centers at both parks as well as at Rancho del Zocalo, the French Market, and Tomorrowland Terrace restaurants. Still tasted gross, so bring water flavoring. Also, filtered water spigots are available in the Baby Care Centers at both parks as well as at Rancho del Zocalo, the French Market, and Tomorrowland Terrace restaurants. Note: It still tastes "tappy," so bring water flavoring!   Come Join Our Facebook Group! Come join our Facebook group where you can ask questions and share your advice on visiting Disneyland with your kids…or even just to geek out over Disney! Visiting Disneyland & Disney World with Kids — Go Mouse Scouts   Get in Touch with Go Mouse Scouts! Email us at fun@gomousescouts.com, find us on Facebook, Twitter, and Instagram. Subscribe in Apple Podcasts, Stitcher, Google Play, and iHeart Radio.   FREE EBOOK: 10 Ways Families Can Save on a Disneyland Trip! One of the very first things we hear when we talk to other people about visiting Disneyland is, “That sounds like so much fun, I wish we could go! It’s just so expensive.” After hearing this so many times, we started to look for ways that families could save on a Disneyland trip. We found that while a Disneyland trip will be expensive (but totally worth it), you might be surprised to find that with a little forethought and planning, it can be within your reach! In this short ebook, we’ve grouped our tips into three main categories: tips on saving and collecting extra money for your trip, saving on the trip itself, and ways to save at the parks on food and souvenirs. We even added five bonus tips on some free and inexpensive things you can do at Disneyland! Sign up for our email list (below) and we'll email it right out to you! We'll also let you know when our Guide to Visiting Disneyland with Young Kids is released and keep you up to date on news, contests, and our latest podcast episodes. By the way, you also get our two previous freebies: Disneyland Resort Scavenger Hunts and our Unofficial Day at Disney Resource Pack!   Subscribe to our mailing list Subscribe to our mailing list.

Mary Nguyen Aregoni received her BBA in Marketing from Xavier University in 1989 and her MSBA in International Business from Johns Hopkins University in 1994. Ms. Aregoni has a notable background as an IT Systems Manager with a 20 year career working for Procter & Gamble (1989-2009) working in various locations such as Chicago, New York, Brussels, Cincinnati and Baltimore. Mary decided she wanted to fulfill a dream of owning her own business and she wanted to have a restaurant where she could share her Vietnamese heritage with others. A restaurant where a diner could engage in food travel tourism through delectable Southeast Asian cuisine specifically Vietnamese and Thai. In 2009 she launched her restaurant Saigon Sisters which was also the year when the economic climate was not conducive to new ventures Mary knew her background in corporate strategy, marketing and analytics would serve her well combined with the support of her encouraging mother, sister and husband. Mary began the realization of her dream. Having spent her early years in the war-torn country of Vietnam where her Mother and Grandmother were once successful business women Mary as a child fled with her family to Thailand. Eventually they made their way to the U.S. where they had to start over. They had nothing except for drive, determination and the ability to adapt. Mary was taught that having a strong foundation was crucial for building a life of possibilities and as such Education and Knowledge were key components. Mary feels it is really about having a mental mindset that you will succeed. Fear is not an option. It is about knowing the risks and managing them. It is a privilege to do what you want in life. It's not easy being an entrepreneur, it is critical to be prepared, have the upfront capital, know that there will be long hours and accept that there will be failure but know how to navigate the hard times and above all know that you can't do it alone. You need support. With a restaurant it is about having the right team, the food, the ambience, knowing your customers. knowing what they want, need in a dining experience and Marketing. People need to know who you are. These are the reasons that in an extremely difficult business sector coupled with challenging economic conditions Mary Nguyen Aregoni has thrived. Saigon Sisters which offers fast casual dining and catering services from its three locations across Chicago including: French Market, Lake Street, Northwestern Memorial and the much anticipated O'Hare airport location. She also recently launched a new brand Bang Chop Thai Kitchen last year which serves authentic Thai cuisine also in downtown Chicago. Since opening day in 2009 Saigon Sisters, Chicagoans have embraced the pho (soup), spring rolls, banh mi (sandwiches), and more. The famed Michelin Guide and Zagat rave over the cuisine. Saigon Sisters has won numerous accolades and Mary Nguyen Aregoni has shown once again that hard work, being authentic, and following your dream is possible if you really believe in yourself and your products. www.saigonsisters.com www.bangchopthai.com

The Prosiliency Podcast, aka DR in a Bar, is an irreverent, profane and always real look at life and technology from both inside and outside the data center.   In this, our fourth episode, we take a trip down south to The Big Easy in New Orleans on SuperBowl Sunday. There, we visit the American Sports Saloon near the French Market, and experience the best crawfish the Crescent City has to offer.   When you consider doing business on the cloud (aka moving your data there), we recommend you back up your network as well as the applications running there.  Running a reverse DR plan is an important factor in your decision making process to make sure you NEVER lose key data . . . minutes, weeks, or months later. The Beer: Ragin Cajun - Genuine Louisiana Ale Vince's Rating: 6.5 (thumbs up!) Eddie's Rating: 7.0 (thumbs up!) Our links: Surviving a Cloud Based Disaster Recovery Plan https://arstechnica.com/information-technology/2017/02/surviving-a-cloud-based-disaster-recovery-plan/   Remember to Back that Sh!t up!

10/03/16 - Nancy Johnson has some tips for visiting Disneyland with non-Disney fans.

Welcome to a new episode of On the Air with Palantir, a long-form podcast by palantir.net where we go in-depth on topics related to the business of web design and development. It’s June 2016 and this is episode #5. In this episode Account Manager Allison Manley is joined by our client Justin McGregor from Rhodes College. Allison caught up with Justin at DrupalCon in New Orleans last month, and spoke with him about how his school has implemented Drupal, how we worked together, and how it’s been going since. We'll be back next Tuesday with another episode of the Secret Sauce and a new installment of our long-form interview podcast On the Air With Palantir next month, but for now subscribe to all of our episodes over on iTunes. TRANSCRIPT Allison Manley [AM]: Welcome to On the Air with Palantir, a podcast by palantir.net where we go in-depth on topics related to the business of web design and development. It’s June 2016 and this is episode #5. I’m Allison Manley, an Account Manager, and today my guest is a client of ours named Justin McGregor from Rhodes College. I caught Justin at DrupalCon in New Orleans last month, and spoke with him about how his school has implemented Drupal and how it’s been going. I am here with Justin McGregor from Rhodes College. How are you? Justin McGregor [JM]: Doing well, doing well.  AM: We’re in the last legs of DrupalCon 2016, and we’re in the busy lobby of the conference hall in New Orleans. So there’s a little bit of noise behind us, but we will plow through. So tell me a bit about Rhodes College. JM: Who we are and what we do? We are a small liberal arts college nestled right in the middle of Memphis, Tennessee. If you look at a map of Memphis from above, there’s a big ring road that runs at the side, and if you throw a pin in the middle, that’s us [laughs]. We are 2000 students, roughly, 300-odd employees, traditional liberal arts curriculum covering everything from pre-law, pre-med, that sort of thing, all the way down to the study of the classics. We have a Greek and Roman studies department, and right across the quad we have people that are doing pediatric oncology at St. Jude Children’s Research Hospital. So it’s literally all over the map. And I get to support them all [laughs]. AM: Wow. So your college is on Drupal. How did you come to choose Drupal in the beginning?  JM: I’ve personally been an open-source advocate for a very long time. I’ve been in higher ed web work for going on 16 years now, and I’ve worked with a lot of different CMSs, none of which I could really ever evangelize for. They were really good for what they were, but, you know. At my last school I had evaluated Drupal 6 early on, but our CTO was very anti-open source. But I kind of fell in love with it then, and I’m like, one day I’m going to come back, I’m going to be in the right position at the right school to do this, Years elapsed and D7 had come to be a really mature solution, and I got the job at Rhodes. We were coming off of an aged open-text solution and also Sharepoint 2010 pointing internally. Both solutions were long in the tooth and needed to be replaced, and when I came on board, I’m like, yeah, cool, let’s do this thing, but one of my caveats was, we have to give serious consideration to open source and to Drupal specifically. And so during our CMS roadshow we looked at the two leading proprietary higher ed solutions and also to Drupal vendors for hosting and DevOps. And it became clear really early on that for our use case, Drupal was the only solution. AM: Well, great. Thank you for choosing Drupal! JM: I’m glad to be here, believe me. AM: So what does your internal team look like? What’s the composition? JM: It’s largely me. I am the only developer on staff. I work in the communications department, which actually reports to the dean of admission. So from a business perspective I work for our sales team. That being said, I do have an interactive technology manager, who is my liaison to our external services alumni and development departments. And while he’s not a Drupalist, he’s in the guts of the thing every day, doing work on the site in one capacity or another. I’m also lucky enough to have a handful of student workers, including one third-year computer science student, and while they’re contractually limited to only ten hours a week they are a massive help. And also I found out just before I left to come here that one of our vacant positions may be reclassified as a developer. If anyone’s looking for a Drupal development position in Memphis, Tennessee – just saying it’s a possibility [laughs]. AM: So you did hire Palantir, just to be transparent about things. You hired us for consulting a few times a week to support your team. What was it that you needed from us? What was it you needed to complete the project? JM: Okay, there were two projects. Let’s do them chronologically. The first one was, we’re relaunching our flagship .edu, and while I’ve been in web work for a long time, I was new to the practice of building a Drupal site. And so I knew what I wanted to accomplish, but I would go to Contrib and, here’s all the modules that are available, I could go do this by modifying a template file, or any number of things. But I needed best practices, I needed best solutions. And you can go watch training videos all day long, but they’re around the piece of technology or the specific use case that may or may not actually be the use case you’re dealing with at the time. So having somebody – the structure that I loved was, we would start the week with ‘here’s the problem of the week’. Here’s the piece of functionality that I’m going to be building. Let’s talk through all the possibilities for how this problem could be solved, and arrive at what the best practice is for this use case. And then I’d take a couple of days, get in there, work on it, build it out, and at the end of the week – nine times out of ten, it was done, but if it wasn’t, we could come back and say, here’s the specific problems I ran into, how do we work through that? The metaphor I kept using was, we ate the elephant one bite at a time [laughs]. I had six content types, a whole ton of media assets, and, ooh, I think we ended up moving about 7000 pages, a piece at a time. We took this fairly massive implementation over the course of a couple of months, and built out the framework to handle it all, and just started shovelling in the content. AM: And what was the second project? JM: So I said a minute ago that we had the open-text that was the CMS for the public-facing part of our site at the time, and also an internal SharePoint 2010 set of publishing sites. So support for that is going away, and we needed a solution, and I’m like, you know what, I’m not standing up another CMS for this, let’s just go multi-site and do it all in Drupal. But then we have the challenge of standing up branded sites in a hurry for every little department, grant, professor, whatever, that had had a SharePoint 2010 publishing site before this. And so what we worked through was, first of all, building a road-specific installation profile of Drupal, so that out of the box, all of my content types were there, all of the branding was there – there’s the branding they can change and the branding they can’t change, as a site owner. And also the mechanism for site ownership and how that’s going to work. And the second part of that was to automate a good chunk of the deployment, so I can do from the handful of things that I have to do in my DevOps environment to a functioning Drupal site. The last one I set up took me about five minutes, which is not a bad way to go. AM: I don’t know if I’ll have time to do that today, boss, it took me five whole minutes [laughs]. So what were your goals for your site? JM: To drive recruitment, more than anything. We need students. More than that, though, higher ed is generally in the position of having – as much as we say that the mantra of the site is to drive recruitment, and we say that over and over, we have parents, we have alumni, we have the colleagues of our tenured faculty, on and on. Researchers that are coming because of the disciplines we teach and the research that we do. Researchers from around the country want to come see the research that’s being done here, to be able to collaborate, all of this stuff. So ease of discoverability of whatever piece of content that’s relevant to that audience – now that we’ve been in Drupal and been in production for a year and change, we’re really starting to look seriously at personalization. It’s sort of the standard higher ed model to have the audience navigation across the top – you’re a parent, you’re an alumni, you’re a current student, yada yadda yadda. But once you’re in the guts of the site, that just starts to bleed away, you know? And so being able to contextualize information based on what we know about the person coming in is steadily going to become more and more important to us. Part of that to be handled through Drupal and part of that through CRM integrations, with both Salesforce and an admissions-specific product called Slate.  AM: So personalization is next down the road. Excellent. So what was your working relationship with Palantir? What did it look like on a day-to-day, week-to-week basis? JM: So both of the consulting setups were more or less the same. We identified an hour early in the week where we could, you know, bang around what this week’s problem was, and then an hour later in the week, how did it go, staging for next week’s problems, or if something didn’t get done because I had a roadblock or whatever. Both of the guys I worked with were fantastic. Even if we weren’t on a call I could send them an email any time I wanted to, and hear back pretty darn quickly. But a lot of times I would save stuff for the call because it’s just something you need to talk through, or screen share or something. It was nice to have somebody who’s done a lot of Drupal deployments, at the front of the week, to say ‘this is what, given your current level of expertise, you can reasonably expect to get done this week without just absolutely killing yourself’. And to do that knowledge transfer early in the week that says, okay, here’s what you’re going to need to know, if you’re not hip to this, go read this, go watch these YouTube videos, whatever. Then set to the task and we’ll wrap up on the back end. Having somebody who was really expert in these sorts of Drupal deployments helping set your agenda, because I know my goals, I know my organization, but I need to know what is really realistic to do in the product in a given span of time, you know? AM: All right, so let’s start with the bad stuff, the obstacles. What roadblocks did you run into during the course of the project, and how were we able to help you remove those roadblocks? JM: I’m not new to development, I’ve been doing web work for a while, but there are sort of Drupal-specific things that, when you read through the documentation, or at least when I read through the documentation, like the hook system – they seem to work fine in the documentation, but then when you get into the guts of the system, you think, that doesn’t seem like what I just read, or doesn’t behave in the expected way. I had done a lot of front-end development prior to coming to Rhodes, and the Drupal templating system is something wholly different from anything I’d encountered before. I knew how I needed the site to behave, I knew what I needed it to look like, I knew how I needed it to respond, and all of that, but figuring out, do I do this from stacking a bunch of modules in order to handle fences, for example, which I ended up relying on a lot, to sort of get the markup back down to something reasonable and something I can work with and go from there. Or do I just dive off into the PHP and let’s make template files for everything, and that way I’m programmatically controlling markup. We had to come up with a strategy pretty early on and say, okay, for the sake of anybody who ever has to follow in my footsteps, let’s find a solution we like, and move forward with, that’s how we’re going to work. AM: So what was the biggest win over the duration of the project? I don’t know if you have one win per project, or… JM: So many. Seriously, I say that about the theming as a roadblock, but overall, both of these projects from an institutional perspective have been a resounding success. For academics not to complain about something is actually fairly rare [laughs]. That’s not to say that there weren’t people who take exception to, say, font choices, or, is that really the institutional red, it needs to be a little richer – you know, that sort of nitpicky ‘I don’t like this element of the design so I don’t like all of the design’. Overall, oh gosh, as of last week I think we’re 16 sites in, that we’ve launched so far. And yeah, all the designers have been very very happy with the end product, with the authoring experience. I’ve had some requests for new features and I like that my users are passionate enough to say, hey, this is great but here’s how we could make it even better, and to work through these things with me. I’ve got a handful of new content types that people have suggested – as I’ve been rolling out these little multi-site instances, I think that every last one of them could be used across the enterprise. And it’s great to have people that are willing to work with me on this sort of stuff, to come up with these ideas – not just for them. Probably one of the nicer things about being in a small liberal arts college is that they are mindful of the impact any change can have all the way across the organization, because they eat lunch with these people every day, you know? [laughs] So they’ve all been really successful. AM: Fantastic. So the next step you’ve mentioned for yourself, because you don’t really have a team [laughs], moving forward is the personalization piece. Anything else? JM: Well, part of the reason we selected Drupal to begin with was that it allowed us the flexibility to not deploy a site and then sort of be stuck with it forever. I mean, unlike some of the proprietaries, you get the tools that come out of the box and that’s kind of the end of it. You take one of their templates, you skin it your way, and you’re done. We’re looking at some design improvements. We did a complete redesign, this wasn’t just a move of an old design, we started from scratch and rebuilt. So there were design elements that have really worked well for us, and some things that, to use the industry jargon, aren’t converting the way we’d like them to. We’re not getting the traffic draw for some of the elements that the real estate they’re on deserves. So we’re going to take some time with the design team this summer and look at redesigning certain elements, and – I love that my templating architecture is flexible enough that there’s going to be no problem to just drop in there and, it’s all the same entities, it’s all the same data, we’re just presenting it differently. It looks like it’s going to be a fairly painless process. Also, since we’re at DrupalCon, I’m going to mention this. I’ve been at several sessions about paragraphs over the course of the last couple of days, and when I was at DrupalCon LA I went to a session and I was like, hmm, neat idea, maybe when it matures a little bit more – well, apparently it has matured a lot over the course of the last year. Because some of the things I’ve seen people do with paragraphs here are really impressive. So I’m sort of starting to daydream about some of the tools that I may be able to give my content creators, to do a lot more complicated and a lot more interesting things than they are now. There are certain things, the demand of the site and the demand of the brand, that will require us to leave some things static, but I want to give them as much creativity and as much flexibility as I can, to really make their content sing.  AM: Are you going to be able to add to your staff? JM: We’re trying to get a position for another developer, which hopefully will allow me to pull out and do a little more high-level stuff. We’ve also been steadily training more and more of our communications staff to work directly in the CMS and not rely on me or Nick or the student workers to do the layouts and content for them. And again, so far that’s gone really well. Like I said, the reason that I liked what I was seeing of paragraphs and a few of the other sessions is that, as much as I’m worried about user experience for our audience, I’m also worried about user experience for my content creators. I want them to want to work in the CMS, you know? And anything I can do to improve that situation for them – out of the box Drupal’s a great CMS to work with, but there are always ways to make it better. I’m always on the lookout for tools to help make their work better. AM: Isn’t that the thing about the Web, though – you can always make it better. Tomorrow’s another day [laughs]. JM: Exactly. AM: Well, thank you, Justin. I appreciate you taking the time, I know you’re fried – we’re all fried on the last day of DrupalCon – and there’s been a lot of knowledge and alcohol shared [laughs]. So I know everyone’s ready to relax a bit. JM: Next stop for me is the streetcar, I’m going to go to the other end of the French Market and start tchotchke shopping for the kids and hit three or four bars on the way back to the hotel, that sort of thing [laughs]. AM: Well, hopefully you’ll join us tonight at trivia night, and then at sprints tomorrow. JM: Don’t know, I have family here in town so I have some obligations there. But I’d like to put in a hour or so at the sprints and see how it goes.  AM: Well, thank you so much. I appreciate the time. JM: Thank you! AM: Thank you so much for listening. If you want to hear more episodes of On the Air with Palantir, make sure to subscribe on our website at palantir.net. There you can also read our blog and see our work! Each of these episodes is also available on iTunes. And of course you can also follow us on twitter at @palantir. Thanks for listening!

I took a stroll in to town to check out the French Market. #Southam #Community

You may know Meschiya Lake as the singer and front person of her band Meschiya Lake and The Little Big Horns. A very different audience knows her as one of the girls on Girls Gone Wild. She s in an episode in New Orelans where Meschiya and her girlfriend are doing what girls do whipping tourists for money. Things get a little out of hand when the "dominatrix type" girlfriend displays her private parts to prove she s a woman, only to find out the person she s flashing is a cop. Then, of course, a riot starts and Meschiya gets arrested for doing what girls do fight cops. Not to detract from the fact that for the other 99.0 of her life Meschiya is a fine singer and is working on a solo album. She does two standout tunes on this show, one original and one penned by Erika "Tuba Skinny" Lewis. Kate Parker doesn t mess around when it comes to getting her point across, either. She met a guy, dated him for two weeks, then presented him with a key to her house, announced she was going to marry him, and changed her career so they could spend time together. That was a few years ago. They re still together, have 3 kids, and the career change ultimately led to Kate getting a PhD and becoming the Executive Director of Market Umbrella, the folks who put on the New Orleans Farmers Markets Downtown, Uptown, in the French Market and Mid City. If you don t know Jamar Pierre there s a good chance you ve seen one of his huge, bright life affirming murals around New Orleans, or in other parts of the country. Jamar s background is as colorful and Louisiana drenched as his art with family from Cajun country and beyond where his family has a whole town named after them. If you re listening to the show and you didn t catch the name of the waitress who managed to sell Meschiya a pair of earrings during the show it s Hannah Berger. The photos on this page were taken at Wayfare by Douglas Engel. See omnystudio.com/listener for privacy information.

In New Orleans we have an uneasy relationship with progress. We want to grow, but not like Atlanta. Or Houston. Or Austin. Or pretty much any economically successful Southern city. One of the battlegrounds where we fight to retain our local identity and accommodate a changing economy is The French Market. A glance at the French Market's website summarizes the city's conflict 3 centuries of history. 6 blocks of shopping. The person charged with keeping the country's oldest market true to 3 centuries of history and keeping 6 blocks of stores busy 7 days a week is French Market Executive Director, Jon Smith. One of the most obvious changes to the New Orleans economy is our new role as one of the world's biggest centers of film production. Along with making movies we're also growing a reputation for marketing movies. The New Orleans Film Festival is in its 25th year, but its only recently that it's gone from being a locals only celebration of indie cinema to a showcase that established filmmakers compete to get into. Jolene Pinder is Executive Director of both the festival and the New Orleans Film Society. In the You Heard It Here First segment of the show, Brendan Minard outlines his plans for his new online petcare administration business PetCareLinks.com. You can hear a longer conversation with Brendan, Peter, Jon and Jolene here. The photos on this page were taken at Commander s Palace by Cheryl DalPozzal. See omnystudio.com/listener for privacy information.

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In this episode we welcome another guest, Randy Crane from Stories of The Magic podcast, and we look at two restaurants, The French Market and The Plaza Inn. www.thesweepspot.com

Jesyka Bartlett is the fourth generation Bartlett to work at the French Market Coffee Company. Her family co-owns this New Orleans based business along with the Dodge family. French Market Coffee Company, founded in 1890, supplies locals with one of their favorite brews. Jesyka reflects on the difficult months following hurricane Katrina and the challenges facing her company. New Orleans is famous for coffee; after listening to Jesyka, you will understand why.

Kenneth Ferdinand describes the Market’s newly completed renovation and updates us on those currently in progress. Kenneth emphasizes the importance of camaraderie in New Orleans today: “We know how to express our humanity”, he observes, “that’s why New Orleans will never go away.” He tells the story of French Market’s origin and notes that more locals are returning to the Market and its future is bright.

-In this episode: Safe and sound at Cheeseburger in Paradise, Narlene tells Jonny C how she ended up in New Orleans with Jerry and Ray. And how she managed to get away to the French Market. Jonny C and Narlene gather supplies for the French Quarter apartment.

Earl Barthé's family company specializes in historical plastering. Mr. Barthé, a retired plasterer himself, is now a plastering historian. Plaster is in Earl's blood: the Barthé family has been plastering since 1850. Earl tells us that his father worked on such historic buildings as Saint Louis Cathedral, the French Market, and the Saenger Theater. "New Orleans is well known for plasterers", Earl says; at one time more plasterers lived in New Orleans' 7th ward alone than in all of Louisiana.