Podcast appearances and mentions of graham kerr

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

Join JT and LeeAnne as they dive into a festive after-hours edition of Barbecue Nation, featuring special guest Graham Kerr, the former Galloping Gourmet. The conversation kicks off with a light-hearted quiz about British Christmas trivia, highlighting the origins of sending Christmas cards, which was popularized by Queen Victoria and her husband Albert. As they reminisce about holiday traditions, they touch on the decline of sending Christmas cards and share personal anecdotes about their own experiences. Graham shares a charming story about his unique Christmas card that celebrates the season's spirit, while JT reflects on a recent trip that revealed the generational gaps in music tastes. The episode wraps up with warm wishes for the holiday season, encouraging listeners to get into the Christmas spirit and enjoy time with loved ones.Companies mentioned in this episode: Painted Hills Natural Beef This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Graham Kerr, The Galloping Gourmet, joins Jeff and LeeAnn for another great Christmas Show.This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

In the late 1960s and early ‘70s television audiences ate up what they were served by a unique cooking show host who called himself The Galloping Gourmet. Graham Kerr's producer was his wife Treena, whom he married in 1955. They had known each other since age 11. In their later years, Graham and Treena embraced a simpler, less materialistic life. Adhering to their closely-held Christian beliefs the couple lived a life of healthy self-denial. In this 2006 interview the Kerrs describe their philosophy in their book Recipe For Life. Get Recipe for Life by Graham Kerr & Treena KerrAs an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Stephen Covey and Anthony Bourdain For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTube #habits #Christian #self improvement #self awareness

Welcome to this week's episode of the Torbay Hospitality Podcast, where we have all the news you need to stay ahead in Torbay's thriving hospitality sector.In this exciting episode, we sit down with Graham Kerr, Director of the English Riviera Walking Festival. He shares captivating stories and adventures from around the Bay, bringing to life characters like Basil Fawlty and Miss Marple. Our co-host, Kelly Widley, joins us to cover all the latest news and shoutouts. Don't miss our exclusive update on the Sup Hub initiative and the highly anticipated live prize draw for Afternoon Tea at the Redcliffe Hotel. Interview Guest(s): Graham Kerr: Delve into the wonders of the Bay with Graham, and explore the impactful Sup Hub initiative. Prize Draw: Stay tuned for our live Instagram draw for a chance to win an exquisite Afternoon Tea experience from the Redcliffe Hotel. Our episode is proudly sponsored by Konsileo Insurance Torbay and Teignbridge. Special congratulations to Simon Steer on becoming the Chair of the Paignton Chamber of Commerce! Don't forget to check out our other sponsors, Churchill Private Finance and Treat Marketing. Naturally Inspiring Business Awards: Get your entries in before the deadline and showcase your business's brilliance. Swan Jovi: The heartwarming story of a swan nesting at Torquay Marina. Hotel and Restaurant News: From live music sessions at The Osbourne Hotel to delicious new openings like PalmCoco and innovative breakfast boards at The Bay. Beach Café News: Exciting updates from SOAK and the chance to become part of their community. Supplier and Bar News: Keep an eye out for Bays' new charity ale and don't miss the 2-4-1 ROCKtails at Rock Garden. Attractions and Events News: Discover what's new at Kents Cavern and Splashdown Quaywest, and don't miss out on the Brixham Pirate Festival and other exciting events. A roundup of the latest job openings in the hospitality sector across Torbay, including catering events, kitchen roles, and barista positions. Your go-to guide for live music events happening this week, featuring performances at OFFSHORE, Harbour Light, Cantina, Rock Garden, and more. Join the TH crew! We have a strong subscriber base and would love if you would join us! Simply follow for regular updates from the hospitality sector. Remember to tag us and DM on social media for a mention on next weeks episode! Listen on Spotify, Apple Podcasts, Amazon, Audible and more. Please subscribe and leave a 5-star review to help get the word out. Have a fantastic weekend everyone! From the TH Team. #podcast #hospitality #torbayhospitality #torbayhospitalitypodcast #torbaybusiness #torquaybusinesses #torquay #paignton #paigntonpier #brixham #newtonabbot #newtonabbotbusiness #teignmouth #teignmouthbeach #southdevon #southdevoncoast #devon #tourism --- Send in a voice message: https://podcasters.spotify.com/pod/show/torbay-hospitality/message

Graham Kerr is from Cork City in the south of Ireland. He is a full-time Firefighter with Cork City Fire Brigade and Director of Cork Lifeguard Academy. Graham has taught water safety and lifesaving skills as a volunteer for over fifteen years and with Cork County Council, he worked as a Beach guard for two seasons and a Senior Beach guard for five seasons. He was employed as an Assistant Water Safety Development Officer with the County Council for almost four years. In April 2022 Graham launched the Cork Lifeguard academy, the motto of his Lifeguard Academy is “Lifeguards training Lifeguards” as they employee experienced Lifeguards to provide accredited and professional drowning prevention and Basic Life Support training so resulting in training a higher standard of Lifesavers and Lifeguards for their communities. To date, one hundred Academites have graduated their Beach and Pool Lifeguard programs.

Graham Kerr, The Galloping Gourmet spends Afterhours with JT and LeeAnnThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Graham Kerr, The Galloping Gourmet Christmas Special with JT and LeeAnnThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Welcome to another episode of the Torbay Hospitality Podcast! In this episode, we're delighted to welcome Graham Kerr, Director of the English Riviera Walking Festival, to discuss two captivating festivals: the International Agatha Christie Festival and the English Riviera Walking Festival.The International Agatha Christie Festival celebrates the world-renowned author and showcases her literary works over a 10-day long event filled with special family friendly and literary activities, guest speakers, and themed walking tours around Torbay, the "Queen of Crime's" birthplace.The English Riviera Walking Festival, under Graham's direction, offers a wide range of guided hikes and walks throughout the region, from Galmpton to Greenway, Brixham, Shaldon, and more. These tours give attendees an in-depth look at the picturesque landscapes and fascinating history of Torbay.Graham's passion for walking and local history shines throughout the interview as he shares his knowledge of the area, the importance of these festivals for the local community, and how they attract visitors from all over the world. If you like the podcast, please leave a 5-star review and tell your friends! If you'd like to be featured, simply drop us an DM on Instagram with your email address and we'll send out a diary invitation. Thanks for listening and have a great weekend. --- Send in a voice message: https://podcasters.spotify.com/pod/show/torbay-hospitality/message

Join myself and my husband Kenny as we sit down for a captivating conversation with radio legend Steve Davies! In his first-ever podcast recording, Steve shares his exciting stories from his time as a morning radio show host, his love for family, fishing, and his passion for crafting the perfect cocktail. You'll be captivated by the importance of attention to detail, whether it's in radio broadcasting or making a delicious drink. We also dive into his thoughts on terrestrial radio, interviewing famous personalities like Tiny Tim and Debbie Gibson, and his appreciation for bluegrass music. Plus, Steve shares the best restaurant he has ever been to. You won't want to miss this! Lastly, we discuss the creative freedom that radio hosts have, the importance of playing hits, and how Steve had to be mindful of the community when he first started at Lebanon Broadcasting. We also reflect on the differences between podcasting and radio, and how Howard Stern set the tone for shock jocks on the air. Don't miss this episode filled with laughter, wisdom, and unforgettable stories from Steve Davies' incredible life and career!

Pat talks with special guest Graham Kerr!

More with Graham Kerr!

New Zealand's first celebrity chef became one of the world's first celebrity chefs. Graham Kerr prepared 1960's staples, like omelets and crumbed cutlets with signature humor and style on this cooking program Entertaining with Kerr. 

The Galloping Gourmet - Graham Kerr, joins JT and LeeAnn for a deeper discussion on what to cook for Thanksgiving dinner.Mentioned in this episode:nullnull

Graham Kerr - The Galloping Gourmet, joins JT and LeeAnn for a discussion on what to cook for Thanksgiving dinner.Mentioned in this episode:nullnull

This week's guest is Chef Dennis, the founder of the food blog, Ask Chef Dennis. Incidentally, he is also a chef!Dennis was always a fan of food. He gained early inspiration was Graham Kerr, an Australian television chef who showed him how great you could make people feel by cooking for them.Professionally, he started out as a prep cook, carefully observing the chefs with the aspiration of moving into that role. After a chef at the restaurant he was working in was injured during a busy weekend, Dennis got his big break.Later, following a bout with carpal tunnel, Dennis moved into business dining for a time and then on to a school where he revamped the dining program and also stared educating students on cooking. His blogging stared as an output of what he was teaching at the school and eventually grew to have a worldwide following!Some key points we hit:Dennis' path of trying to do a lot of things and finding out what he wanted to doIntroducing change to an organizationHow people can get satisfaction from cooking for themselvesIn addition to cooking personally, Dennis enjoys reading and music. He also became a travel blogger almost by accident and enjoys trying the cuisine in all different places and telling people about it.Note from Rabiah (Host): It was so funny when Chef Dennis mentioned Graham Kerr because I too watched his show but not to the same end. He was wild! And it was a lot of fun to watch his cooking show. I am not someone who ever watched the Food Network but I have been entertained by some chefs. What I like about Chef Dennis is that he always ends up going back to what he loves, which is food, no matter how is is lead to it. +++++ Find Chef DennisWebsite: https://www.askchefdennis.com/Facebook: https://www.facebook.com/AskChefDennis/Instagram: https://www.instagram.com/askchefdennis/ Pinterest: https://www.pinterest.com/askchefdennis/ Twitter: https://twitter.com/askchefdennis/ YouTube: https://www.youtube.com/askchefdennis +++++ More than Work Facebook, Instagram, Twitter: @morethanworkpod Please review and follow anywhere you get podcasts. Thank you for listening. Have feedback? Email morethanworkpod(at)gmail.com!

Ask Chef Dennis: A Conversation with Culinary Instructor, Dennis Littley This Living to 100 Club Podcast invites as a guest a chef, culinary instructor, and world traveler for a conversation about anything food related. Dennis Littley is the founder and CEO of Ask Chef Dennis Productions. This is where he runs one of the most successful food blogs in the world. With over ten million page views annually of his website and recipes, Dennis has a loyal following of over one million people. These followers look to his recipes and cooking tips for restaurant-style cooking in their home kitchens. Join us as we discuss “cooking smart” strategies, what to have on hand in the pantry, techniques on cooking large batches, and de-mystifying the professional kitchen. How do we bring joy into our meals? As Dennis recommends, making food that we like to eat is key. Mini Bio Dennis is a classically trained chef and has worked in white tablecloth restaurants and executive dining. Later in his career, at an all-girls Catholic high school, he took school food to an entirely new level. After 3 years at the school, he created a Culinary Program that brought acclaim to the school. It was used as a model for other schools around the country. He started cooking at a very early age and has always enjoyed making people happy with the food he cooks. His early inspiration was Graham Kerr, the Galloping Gourmet. Dennis also works with travel companies and cruise lines showcasing their travel opportunities as he shares travel adventures and the deliciousness he's enjoying as he travels the world. For Our Listeners Dennis' Website: Ask Chef Dennis

Jeff Tracy shares the story of how he got his start in broadcasting 30 years ago hosting The Horseman's World. He shares how golf and food started to get intertwined with his shows. He talks about working with The Galloping Gourmet, Graham Kerr, having a role in the Kevin Costner film The Postman, and whether he gets more satisfaction out of playing a great round of golf or barbequing the perfect rack of ribs.

LPGA Legend Jane Blalock, Top Instructor Tom Patri, the Host of Grilling at the Green Jeff Tracy, & Golf Channel Host Damon Hack Join Me... Jane Blalock updates us on the upcoming tournaments on the Legends of the LPGA Tour and Annika Sorenstam's impact of playing last year in the US Women's Senior Open. We also look back to what it was like playing on the LPGA Tour during the 1970s and '80s, her desire to start a Women's Masters Tournament, and the PGA Women's Clinics that she's a part of to help grow the game. Tom Patri shares his thoughts on Mito Pereira's collapse on the 72nd hole at the PGA Championship and on whether any shine comes off Justin Thomas' win because of how it transpired. We also hear his thoughts on whether Tiger should continue to play this year, the meteoric rise of Steven Alker on the Champions Tour, and not only is the equipment and golf ball better than it was in the 70s and 80s but also how much better course conditions are now. Jeff Tracy shares the story of how he got his start in broadcasting 30 years ago hosting The Horseman's World. He shares how golf and food started to get intertwined with his shows. He talks about working with The Galloping Gourmet, Graham Kerr, having a role in the Kevin Costner film The Postman, and whether he gets more satisfaction out of playing a great round of golf or barbequing the perfect rack of ribs. Damon Hack shares his thoughts on whether Jack Nicklaus' reputation is under any threat after being sued by the Nicklaus Companies. We hear which milkshake is his favorite that's being served this week at The Memorial Tournament and who he likes to win the event. I also get his thoughts on Mito Pereria and Tiger Woods, plus when or if we'll see Phil Mickelson playing this season.

LPGA Legend Jane Blalock, Top Instructor Tom Patri, the Host of Grilling at the Green Jeff Tracy, & Golf Channel Host Damon Hack Join Me... Jane Blalock updates us on the upcoming tournaments on the Legends of the LPGA Tour and Annika Sorenstam's impact of playing last year in the US Women's Senior Open. We also look back to what it was like playing on the LPGA Tour during the 1970s and '80s, her desire to start a Women's Masters Tournament, and the PGA Women's Clinics that she's a part of to help grow the game. Tom Patri shares his thoughts on Mito Pereira's collapse on the 72nd hole at the PGA Championship and on whether any shine comes off Justin Thomas' win because of how it transpired. We also hear his thoughts on whether Tiger should continue to play this year, the meteoric rise of Steven Alker on the Champions Tour, and not only is the equipment and golf ball better than it was in the 70s and 80s but also how much better course conditions are now. Jeff Tracy shares the story of how he got his start in broadcasting 30 years ago hosting The Horseman's World. He shares how golf and food started to get intertwined with his shows. He talks about working with The Galloping Gourmet, Graham Kerr, having a role in the Kevin Costner film The Postman, and whether he gets more satisfaction out of playing a great round of golf or barbequing the perfect rack of ribs. Damon Hack shares his thoughts on whether Jack Nicklaus' reputation is under any threat after being sued by the Nicklaus Companies. We hear which milkshake is his favorite that's being served this week at The Memorial Tournament and who he likes to win the event. I also get his thoughts on Mito Pereria and Tiger Woods, plus when or if we'll see Phil Mickelson playing this season.

This episode was such a treat for me, and I hope it will be for you too! Chef Dennis is charming, and knowledgeable and is here to share some tips and secrets he learned in the industry as a professional chef to help our home kitchens feel just a little bit less daunting.  Inside this episode you'll learn: How Chef Dennis went from a professional chef to a successful food blogger, and what he learned along the wayAbout the unique program Dennis created when he worked for an all-girl's catholic school AND how you can use the same techniques he taught then to improve your homecooked mealsHow you can stay calm in the kitchen (whether that be on a large or small scale)What to do when you feel stuck in a rut when cooking for the family and how you can get out of your comfort zoneWhere to find inspiration in the kitchen when it's seriously lackingAbout Dennis LittleyChef Dennis was classically trained as a chef's apprentice. After completing his training, he went on to work at white tablecloth restaurants, corporate executive dining and finally at an all-girls Catholic high school. After 3 years at the school, he created a Culinary Program that brought acclaim to the school and was used as a model for other schools around the country via the foodservice company he worked for.Chef Dennis started cooking at a very early age and drew his early inspiration from Graham Kerr, the Galloping Gourmet.  He credits an old family friend Mama Jeanette with teaching him his core values and how to listen to food. After retiring from professional cooking, Dennis became a food blogger, where he would become known as Chef Dennis by his fans and readers worldwide. At this time Dennis has over one million followers on social media and his blog gets 8.5 million page views yearly.Facebook: facebook.com/AskChefDennis/Instagram: @askchefdennis Website/Blog: askchefdennis.com

Chef Dennis Littley started cooking at a very early age and drew his early inspiration from Graham Kerr, the Galloping Gourmet. After completing his training as a chef's apprentice, he went on to work at white tablecloth restaurants, in corporate executive dining, and finally at an all-girls Catholic high school. After 3 years at the school, he created a Culinary Training Program that brought acclaim to the school and was used as a model for other schools around the country via the foodservice company he worked for.After retiring from professional cooking, Dennis became a food blogger, where he would become known as Chef Dennis by his fans and readers worldwide. He has expanded that content creator role into a food & travel blogger, a chef speaker, a brand ambassador, and a digital strategist. This past year his blog had over 8.5 million page views with over one million followers on social media. A native Texan who lived most of his life in the Philadelphia area, Chef Dennis now resides in Kissimmee, Florida with his wife Lisa. He credits an old family friend Mama Jeanette with teaching him his core values and how to listen to food. His goal is to share his recipes and the best cooking tips to make his listeners feel more comfortable in their own kitchens and to help them find the joy of cooking!CULINARY SCHOOL AFFILIATION: Culinary Apprenticeship, Culinary EducatorWebsite – https://www.askchefdennis.comEmail – dennis@askchefdennis.comInstagram – http://www.instagram.com/askchefdennis Sign up for the Food Media Network newsletter & email list: https://foodmedianetwork.com/contactFree Culinary School Stories Recipe eBook: https://bit.ly/culinaryschoolrecipesElite Personal Chef: https://www.stephanieheller.com RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com ABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?” RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.foodmedianetwork.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStories NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio & “Merengue de Limon” by Quincas Moreira; YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network! Copyright 2022Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Graham Kerr, The Galloping Gourmet, joins JT and Leeann Whippen for some great food talk and other stuff in Afterhours

Graham Kerr, The Galloping Gourmet, joins JT and Leeann Whippen for some great food talk.

Graham Kerr, The Galloping Gourmet, joins JT for hour 1

Dual-listed South32 is making good progress in its negotiations with State-owned power utility Eskom on electricity prices for its Hillside aluminium smelter in Richards Bay, the group said during a media call on August 20. COO Mike Fraser said the group had reached an agreement with Eskom on a new agreement that would ensure the provision of power to Hillside for a ten-year period. The group is, however, waiting for the National Energy Regulator of South Africa's (Nersa's) approval. Nersa has, in turn, asked Mineral Resources and Energy Minister Gwede Mantashe to update the long-term framework for the industrial tariff structure. While that is under way, South32 has concluded an interim agreement with Eskom. From August 1, South32 will start accruing for the new contract, which will come into effect once Nersa approval is received. Fraser indicated that the new contract would be similar to the contract in place at Mozal Aluminium, which is a rand-based contract, and would not have any aluminium price linkage to it. He said that while the group would lose some of the benefits of downside protection when prices were weak, if prices recovered, tariffs would be closer to what it paid under the current agreement. The group believes this new contract is the right outcome to achieve, leaving it with a solid base going forward. South32 achieved record production at Hillside for the 2020 financial year, as the smelter continued to test its technical capacity. Full-year costs decreased by 25% year-on-year as the smelter benefitted from lower raw material input prices and a workforce structure concluded in June 2019. Meanwhile, South32 is also progressing the divestment of South Africa Energy Coal. The successful disinvestment is expected to meaningfully reduce the group’s capital intensity. CEO Graham Kerr said the disinvestment of South African Energy Coal was on track for completion in the six months to December 31, subject to a number of material conditions, with both international and local approvals required. He said local approvals, which included that of Eskom and the Department of Mineral Resources and Energy, were progressing well, with no indication that the transaction would not be allowed to go ahead as planned. Further, South32 last week announced that the Samancor manganese joint venture (JV), in which it holds a 60% stake, had inked a deal with GFG Alliance to divest of its shareholding in the Tasmanian Electro Metallurgical Company (Temco). The group on August 20 said the transaction would ensure that workers at the smelter would retain their jobs, while the operation would continue to benefit the community. South32 in July placed the Metalloys manganese alloys smelter in Meyerton, Gauteng, on temporary care and maintenance. Kerr said the group had gone through the process of trying to find a workable solution for Metalloys but that this had been impeded by the impact of Covid-19 on prices. He said that, while not an ideal outcome, a Section 189 process was completed in July, with only about 30 employees staying on to provide care-and-maintenance services. As lockdown restrictions were relaxed and if prices improved, the group would continue to look for opportunities for the smelter, Kerr said. In terms of the group’s response to the London Metal Exchange launching low-carbon aluminium products that would sell at a price premium from the start of next year, the group said there was not yet sufficient supply of low-carbon aluminium that could satisfy that market at this stage; therefore, the group still saw a market for aluminium with a relatively high carbon fraction. South32 said that it did not foresee a major impact in this regard, purely because supply was unlikely to meet the demand. Moreover, owing to its portfolio, Mozal Aluminium had the potential to supply “green” aluminium products, so there could be an opportunity for this in the long term.

Graham Kerr, the Galloping gourmet, joins JT

Formerly known as The Galloping Gourmet, celebrated author and longtime caregiver for his beloved wife, Treena, Graham Kerr provides a powerful metaphor which describes the life of a caregiver. 

  S4P Radio, Sleep Science Audio Abstract 13: A Critical Review of Consumer Wearables In our first Audio Abstract for 2020, we review an article entitled “A Critical Review of Consumer Wearables, Mobile Applications, and Equipment for Providing Biofeedback, Monitoring Stress, and Sleep in Physically Active Populations” by Jonathon M. Peake, Graham Kerr and John P. Sullivan. The review summarises and evaluates the characteristics of a cross-section of technologies for health and sports performance according to what the technology is claimed to do, whether it has been validated and is reliable, and if it is suitable for general consumer use. You can access the full paper at this link!   Contact me at iandunican@sleep4performance.com.au or our editor/producer at ricky.krstic@meliusconsulting.com.au www.sleep4performance.com.au Twitter @sleep4perform You can also listen to S4P Radio on YouTube and Spotify

Favorite Friend and gastronomical pioneer Graham Kerr, joins JT

Favorite Friend and gastronomical pioneer Graham Kerr, joins JT in Afterhours

Part two of a This Skagit Life conversation with celebrity chef Graham Kerr.

Part one of a This Skagit Life conversation with celebrity chef Graham Kerr.

Chef Nathan Lyon teaches us about Fiber Fourteen, why fiber is so important for our overall health, and why great food starts fresh. About Fiber Fourteen: Fiber Fourteen is the passion project of Nathan Lyon, an Emmy-nominated Outstanding Culinary Host, acclaimed Cookbook Author and classically trained Chef with a Health Science background and Sarah Forman, a Recipe Developer, Recipe Tester and Project Manager. In the fall of 2016, a family member (a parent) was diagnosed with colorectal cancer. A routine colonoscopy revealed a suspicious polyp which was later diagnosed as a “not a major concern” stage 1 cancer. However, a second opinion classified it as stage 2, possibly stage 3. Needless to say, this news came as a total shock to everyone. And, what first began as a short visit home to help navigate the diagnoses, turned into a 2-month stay – through the duration of the first-round of treatment: a 6-week course of radiation. Nathan and Sarah took over the responsibility of cooking during the treatment. Given the type of cancer, treatment and possible gastrointestinal side effects, Nathan and Sarah began making slight adjustments to their recipes. Mind you,their meals have always been on the healthy side: plenty of fresh fruits and vegetables, good fats, lean proteins and everything from scratch. But, they decided to make a small change built on a simple idea: decrease the percentage of animal protein so that the majority of the meal is vegetable based (i.e. increase fiber). Armed with their new idea, the challenge was to make those vegetables even more delicious and more satiating than ever before; to make them the star of the show, rather than just humble backup singers. The meals cooked during this time evolved into the beginner version of the now full-grown Fiber Fourteen Meal Plan, a 14 day fiber-rich, calorie-light recipe meal plan designed to improve your health. As for the family member who was diagnosed with cancer? They made it through all of their treatments, are recovering quite well and above all, they are living their dreams… Learn more about Fiber Fourteen at: www.fiberfourteen.com/ About Chef Nathan Lyon: Emmy nominated Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. Chef and co-host of Growing A Greener World (PBS) and host of Good Food America with Nathan Lyon (Veria), Nathan was the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and appeared as a guest chef and expert on Home Made Simple (TLC) and Real Simple Real Life (TLC). Nathan obtained a Bachelor of Science in Health Science and a minor in Public health from James Madison University and attended culinary school at Le Cordon Bleu in Los Angeles, where he earned a Culinary Arts degree. Since that time, Nathan has worked in many restaurants, both in and out of the kitchen, and has also worked with local growers in California farmers markets for over a decade. Nathan published his cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters, Graham Kerr, Curtis Stone and Jamie Oliver and made the Washington Post’s esteemed “Top Cookbooks” list. Nathan received the honor of an Emmy nomination for “Outstanding Culinary Host” in 2013. Link to Chef Nathan Lyon’s Website: www.chefnathanlyon.com/

Many of you know the story between Kim and I. We started our podcasts at the same time. I was able to reach out to her when I saw her posting on a super secret podcast facebook group. I reached out, because My Food Job Rocks was also in its infancy. We decided to do a podcast swap. I would interview Kim, and she would interview me. I launched episode 12 starring Kim, and now we’re here, on episode 156. Time flies, doesn’t it? But still, we persisted. Kim and my guests overlap a bit. We’ve had interviews with people such as Phil Saneski, Jessica Goldstein, Alan Reed, Rachel Zemser, and plenty more probably. However, Peas on Moss does a much better job on the culinary end of the equation. Since Kim lives the Research Chef life, she does a very good job interviewing high profile culinary geniuses in the industry. Kim was one of the people who helped me in a dark time early on in the podcast realm, I think it was in episode 20’s range, I was dropped from my host provider and was debating on dropping My Food Job Rocks. She encouraged me to stay, and also mentioned that “people don’t listen to you until you’re 30”. At the time, I was 25, and that quote motivated me to keep on going, that I needed to prove myself. Over time, Kim and I have become kindred spirits when it comes to the food industry. We connect with other people, we talk about the struggles of being ambitious and being valuable in product development. In fact, one of the most underrated episodes I did with Kim was just a one-hour break room session where I just rant about ambition. It’s a bonus episode, and it’s on the show notes. I don’t listen to my own podcast episodes after I publish them, but I always enjoy that one. Anyways, Kim is probably one of the hardest workers I’ve known. Her role at Bulletproof means she’s always traveling, making new products and I’m always impressed seeing her churn out episodes. So enjoy this episode, as Kim talks to her mentor, Graham Kerr. If you like this episode, you can find so much more at Peas On Moss.com  

Graham Kerr, aka The Galloping Gourmet, wrote a very modern and revolutionary cookbook in 1969, which was overshadowed by his huge success as one of the early TV cooking personalities. Matt and Ted Lee have resurrected the book and added Kerr's own handwritten commentary. Graham and Matt join Linda to revisit the newly republished book and early stardom of TV food. A Taste of the Past is powered by Simplecast

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that nourish life and support health. He and his wife Treena were strong supporters of my growth from nutritionist to culinologist, and Graham both inspired and challenged me to think differently about my career as a nutritionist chef and the opportunity is presents to be both a skilled technician and a guide for others. This is a very special interview with my mentor and role model, and I am honored to bring it to you. We talked about what it is to be past the crest of a career and how he spends his time. We also talk about Treena, who passed in September 2015. What you'll hear isn't a chef simply reliving days past; you get to hear from a man who is considering the ways he can give back to his community, his readers, and his fans. If you find value in these podcasts, please sponsor it to keep it on the air. You can get details at . See what Graham is up to:    

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that nourish life and support health. He and his wife Treena were strong supporters of my growth from nutritionist to culinologist, and Graham both inspired and challenged me to think differently about my career as a nutritionist chef and the opportunity is presents to be both a skilled technician and a guide for others. This is a very special interview with my mentor and role model, and I am honored to bring it to you. We talked about what it is to be past the crest of a career and how he spends his time. We also talk about Treena, who passed in September 2015. What you'll hear isn't a chef simply reliving days past; you get to hear from a man who is considering the ways he can give back to his community, his readers, and his fans. If you find value in these podcasts, please sponsor it to keep it on the air. You can get details at . See what Graham is up to:    

Jason Parker interviews Graham Kerr who is an internationally known culinary and television personality, award-winning author, and master of metaphorical speaking. His focus is on serving people who want to make healthy, creative, lifestyle changes and to increase their consumption of fresh, local edible plants and seafood. His life goal is “to help to convert habits that harm into resources that heal both for ourselves and others in need.”Graham Kerr will be the featured speaker at the University Bookstore in Seattle at 7pm on May 30th and the featured speaker for the Kitsap Prayer Breakfast in October.

Roy Plomley's castaway is cookery expert Graham Kerr. Favourite track: We Said We Wouldn't Look Back by Eleanor Drew & John Warner Book: Encyclopaedia of Ancient Civilisations Luxury: Wine