Podcasts about head baker

Darwin Coffee Society's tour of the city's coffee shops – what they find. Baking breads from around the world, Hot Numbers' Head Baker talks about his current project. Chet Valley Vineyard, the wines, the food, the tours.

The Co-Owner and Head Baker from the award winning Hambleton Bakery discusses all things baking from the ingredients to creating and managing a business. 

We re-visit the Noel in Whitwell to chat with the new manager, Jeanette and our special guest is Julian carter the Co-Owner and Head Baker at Hambleton Bakery.

Our players discuss V2 Chapter 4: Head Baker, Head Baker, and also Head Baker. If you have any questions or suggestions for a genre or hook leave a comment on our socials or send an email to whirlwindchronicles@gmail.com!Episode edited by Joe EnnisSend us a text!Follow us on Instagram!Subscribe to our YouTube Channel!

Directions: Prep Time: 1 hours (includes shopping, scraping, decorating, and designing cake busts) Cook Time: none Total Time: however long the ceremony takes Yield: 30-35 servingsThis is a recipe for a completely last minute cake. For best taste and texture, and to avoid overwhelming your head bakers, and mix each layer of grocery store frosting before applicationEdited by Joe EnnisSend us a text!Follow us on Instagram!Subscribe to our YouTube Channel!

Eoin Cluskey, Head Baker & Owner of Bread 41

Welcome to the Instant Trivia podcast episode 955, where we ask the best trivia on the Internet. Round 1. Category: I'Ll Have The Ham. With Ham in quotes 1: A Cricetus cricetus with large cheek pouches. hamster. 2: This tendon is at the back of the thigh. the hamstring. 3: This man co-wrote several popular musicals including "The King and I". Oscar Hammerstein. 4: He wrote hard-boiled detective novels like "The Maltese Falcon" and "The Thin Man". Dashiell Hammett. 5: This county in southern England borders the English Channel. Hampshire. Round 2. Category: Muppet News 1: Over to Elmo, who reports on the "Tickle Me Satchmo" doll honoring this "Hello, Dolly!" musician. Louis Armstrong. 2: Longtime roommates Bert and Ernie interview these 2 characters played by Lemmon and Matthau in 1968. Felix Unger and Oscar Madison. 3: Next, Cookie Monster gets up close and personal with the "Head Baker and Spokes-Elf" of this company. Keebler. 4: In "Gonzo's Book Corner", our blue man snoop reviews this gonzo journalist's "Great Shark Hunt". Hunter S. Thompson. 5: Hi ho, this CNN Finance host who replaced Willow Bay in 2001 here, sitting in for Kermit the anchorfrog. Lou Dobbs. Round 3. Category: The Brady Bunch 1: The Brady Bill requires a 5-day waiting period on the purchase of these. handguns. 2: Because he was not well enough known, Gene Hackman lost the role of Mike Brady to this actor. (Robert) Reed. 3: In 2017 he released his first book, "The TB12 Method: How to Achieve a Lifetime of Sustained Peak Performance". Tom Brady. 4: In the late 1890s its territorial gov. John Green Brady called for statehood; he died in Sitka before it happened. Alaska. 5: She died in April 2015 after 30 years of gun control activism. Sarah Brady. Round 4. Category: And The Fish Was This Big! 1: Up to 15 feet long, this fish has no teeth as an adult but does have a weapon for a nose. a swordfish. 2: Don't struggle clumsily; identify the summer type of this, which can grow to almost three feet long. a flounder. 3: Gail Choy-Kaleiki wasn't an old man but she pulled an 1,800-pound blue one of these out of the sea in 1970. a marlin. 4: A general term for a small fish; most American ones are less than 6 inches, but one in the Colorado River can run 6 feet. minnow. 5: If you're doing this type of "Fishing in America", remember that New Jersey's record for a lake one is over 32 pounds. trout. Round 5. Category: Countries' Official Languages 1: In Israel, Arabic and this. Hebrew. 2: In San Marino. Italian. 3: In Liechtenstein. German. 4: In Finland, Finnish and this. Swedish. 5: In Andorra, this language named for a region of Spain. Catalan. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

Summary Buying a home can be a daunting, exciting, and overwhelming experience. On this weeks podcast, sponsored by Real Estate RPh, we are joined by Neal and Kaitie Fox to discuss how they went about buying their first home. Neal is a pharmacist and Kaitie is a stay-at-home mom, and in this episode, they tell us what made them decide to buy a house when they did, what they would say to someone wanting to purchase their first home, and how interest rates and other aspects played a role in their decision. They delve into how they chose a financial lender and why they decided to change who they financed their house with at the last minute before explaining how YFP assisted them in this process. When looking for a real estate agent, it is important that you find someone who takes your needs into consideration and communicates effectively, and Neal and Kaitie explain why they decided to change agents early on in their journey. Finally, our guests remind us to use our resources wisely and ask as many questions as possible when buying a home. About Today's Guests Neal and Kaitie travelled from their hometown of Coshocton, OH to attend Cedarville University in 2011. A year later they married at age 19 and began their joint financial adventure. Kaitie began working at the University food service contractor and eventually became the Head Baker, supporting the family through pharmacy school and until the birth of their second son. Now, Kaitie is home raising Timothy, 5, and David, 1, while Neal works. Neal completed his PharmD at Cedarville and a PGY1 residency at Premier Health Miami Valley Hospital, a Level 1 Trauma Center with over 950 licensed beds and over 110 adult ICU beds. He currently serves as one of the Medical ICU Clinical Pharmacy Specialists and the Research Project Coordinator for the PGY1 pharmacy residency program. He occasionally gives lectures or hands-on training at Cedarville University while also taking APPE students from several pharmacy schools throughout the year. Links Mentioned in Today's Episode Neal Fox on LinkedIn Neal Fox on Twitter Kaitie Fox on Twitter Real Estate RPH Nate Hedrick on LinkedIn YFP Planning: Fee-Only Financial Planning for Pharmacists YFP Real Estate Investing Facebook Group YFP Disclaimer

Jeffrey Mosher speaks with Jarrid Weighman, Owner & Head Baker, Barney's BakeHouse Bakery, Bay City, MI, a 2023 SBDC Best Small Business Award winner for 2023. In the interview, they cover Jarrid 's career path, the company's history, the focus of the company in 2023, what winning this award means for the company, additional information, and how to contact them. » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/channel/UCqNX… » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/

This week we break bread! We talk about all things Guava Babka with Cristina Fernandez, founder and Head Baker of I Knead More. And we definitely need more of her.  She talks to us about climbing the foodie/chef ladder as a woman, and what it was like in NYC, learning from the best of them, then coming back to Miami and how the pandemic helped her actually launch her business. And, of course, this all goes back to her nest. It was her dad, after all, that told her: bake bread, girl, bake bread! 

“Chiles Hospitality is a family of three iconic waterfront restaurants (Sandbar Seafood & Spirits, Mar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna … Continue reading → The post Show 491, September 17, 2022: Chef Seth Kondor, Culinary Director, and Head Baker Teddy Louloudes, Chiles Hospitality Part One appeared first on SoCal Restaurant Show.

“Chiles Hospitality is a family of three iconic waterfront restaurants (Sandbar Seafood & Spirits, Mar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna … Continue reading → The post Show 491, September 17, 2022: Chef Seth Kondor, Culinary Director, and Head Baker Teddy Louloudes, Chiles Hospitality Part Two appeared first on SoCal Restaurant Show.

On today's episode I'm joined by Mr Blue Eyes himself, our favourite judge from the Great British Bake Off, and making a very rare podcast appearance, I'm thrilled to be joined by Paul Hollywood.Paul began his career as a baker, quickly ascending to become Head Baker in some of the world's most exclusive hotels. His talent caught the eye of TV producers who snapped him up for cooking shows and before long, he was cast as a judge on one of TV's most successful shows of all time - the Great British Bake Off. Paul has taken part in every season of the show and when he isn't filming he's most likely working on other TV series that combine his two loves - food and travel, and he has travelled the world over.He's probably the guest this season that a lot of you have been most curious about, maybe because of his tough love and penetrating stare on the Bake Off. As you'll here, Paul was an absolute delight, very unaffected and genuine, and clearly really passionate about travel. I really enjoyed this one and I hope you will too. So let's get started. Destination Recap:MexicoEnsenada, Mexico Baja, Mexico Chablé Yucatán, Chocholá, Mexico Conwy, North WalesIbiza, SpainSt Lawrence Gap, BarbadosCliveden, Hampshire, EnglandLondon, EnglandCyprusAnnabelle Hotel, CyprusAnassa Hotel, CyprusJerusalem, IsraelRome, ItalyThe Great British Bake Off Tent, EnglandCafes near the Coliseum, Rome, ItalyVerbier, SwitzerlandCasablanca, Morocco AustraliaNew ZealandBAKE by Paul Hollywood, published by Bloomsbury on 9 June 2022 (£26.00 RRP, Hardback)With thanks to…Clinique UK - Discover Clinique at World Duty Free today. Anantara Kihavah Maldives Villas - The resort is currently offering 30% off with a Best of Maldives offer, which includes a complimentary four course lunch in SEA for stays of four to seven nights and a complimentary manta ray snorkelling or dolphin cruise for stays over 8 nights, available for stays until 23 December. Head to anantara.com or check out @anantarakihavah on Instagram to find out more. If you're enjoying the podcast, then it would be wonderful if you could leave a rating or a review on your podcast app - it really makes a big difference because it helps other people to discover the podcast. And to hear future episodes as soon as they're released don't forget to hit subscribe or “follow” on your podcast app of choice.To find out who's joining me on next week's episode, come and follow me on Instagram, I'm @hollyrubenstein - I'd love to hear from you. See acast.com/privacy for privacy and opt-out information.

DISCLAIMER: The sound on this is really poor. I'm sorry! This week I sit down (foolishly, in the not-empty restaurant) with the Head Baker of Toklas Bakery, Janine Edwards. You can watch it on YouTube if you prefer.You'll learn a few things about what it's like to be a professional baker and what's special about Toklas.In this week's podcast I also mention the newest place in Covent Garden and a fun twist on cake I stumbled upon at Coal Drops Yard market on Sunday. Tomorrow I'll release my chat with Emma Pudge and Manon Lagreve over Toklas' desserts and share their restaurant recommendations. Make sure you tap "follow" or the + button so you hear it!I'm still sending an email each week sharing the most interesting things I'm tasting in London and beyond. Sign up at https://jenniferearle.substack.comAbout this London food podcast host:Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious food and spends far too much time on Instagram (@jennifer.earle)Stay up to date with the latest London Food:Follow @thenextdeliciousthing on Instagram.Receive the weekly list via newsletter at https://jenniferearle.substack.com See the blog at thenextdeliciousthing.comAbout this food podcast:The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses. I'd be so grateful if you could... Get full access to The Next Delicious Thing at jenniferearle.substack.com/subscribe

Culinary crime or coup? Millions of hot cross buns are sold in the countdown to Easter and while the classic bun is still the outright winner there are some new kids on the block. Brace for it - one of the flavour combos is mango, raspberry and white chocolate. Joining us now is Ryan McMullen, Countdown's Head Baker.

In this week's episode, we are joined by Sarah Williams, the Head Baker from Seven Stars Bakery! In today's episode, we chat about Sarah's journey from wanting to be a glass blower to becoming an iconic baker, her first every experience at Seven Stars (as a customer), how complicated it is to make bread, and more! Have fun!

In this episode we discuss: -Growing up together in Princeton Lakes neighborhood in Marietta, GA; -How he ended up earning a Varsity Letter in Diving at Walton High School; -His choice of UGA over Harvard for College and the Foundation Fellowship Scholarship he earned that took him to 6 continents while at UGA; -Work in “Big Law” and then leaving the comfort and paycheck to work as a Dekalb County Solicitor and Gwinnett County District Attorney; -Opening up his own Criminal Defense Law Firm and the tale of the tape between prosecuting and defending criminal cases; -What went into making the decision to leave the practice of law; -How he came to starting and build Outer Banks Granola as the President and Head Baker; -Day to Day operation of running a small batch granola company and becoming a gourmet granola baker; -Unsung Heroes of the UGA National Championship Game win over Alabama; -Kirby's stamp on the UGA program and his philosophy with players decision to leave early for the NFL; -Living in Chapel Hill and adopting UNC Tarheels basketball team; -Holding a Fundraiser during the UNC-Duke for a family friend that grossed over $200,000 in donations www.outerbanksgranola.com @outerbanksgranola ******Use Code "STEIN20" ******** for 20% off on purchases this week!

On this episode of Grindset, Cynthia and Brack sit down with Megan Mottley, Head Baker at Goodness Gracious Cookies. We talk about her incredible journey to entrepreneurship and how she has grown her business. Make sure to tune into this inspirational episode on Kudzukian.com or the KUDZUKIAN App.

Today in the Confessional, Sandy chats with a genuinely lovely (and funny) human who is determined to help parents stop agonising over birthday celebrations.Scottish born, Queensland-based Entrepreneur Lou Duggan is the founder of Cake 2 The Rescue, an award-winning DIY cake kit company which has helped more than 40,000 Australian families pour their love into a homemade cake.With a background in engineering and design, Lou has spent the last ten years building Cake 2 The Rescue into a thriving ecommerce business, with more than 250 cake kit designs, and a loyal online audience of 60,000+ cake fans. Sandy and Lou talk about following your childhood dreams, doing what brings you joy and not worrying about any crumbs in the cake icing!As a talented creative entrepreneur, Lou is a big believer in the power of vulnerability in business,and loves empowering other women to ditch perfectionism and embrace entrepreneurship.Originally from Scotland, Lou is mum to three gorgeous teenage girls, and lives on the Gold Coastwith her hubby Craig. She confesses an addiction to human connection, homewares and her dogGeorge. You can Follow Lou at:https://louduggan.com.auhttps://www.cake2therescue.com.au/www.instagram.com/Cake2TheRescue---The Good Girl Confessional Podcast is proudly brought to you by Wb40 - Women Beyond Forty Magazine. -Join the Revolution here:https://wb40.comhttps://www.facebook.com/womenbeyondfortyhttps://www.instragram.com/womenbeyondfortyhttps://www.instagram.com/thegoodgirlconfessional

In Episode 64, we speak with Kayla from Amy's Cupcake Shoppe in downtown Hopkins, Minnesota. Kayla share with us how she got started in the commercial baking business and why being the Head Baker at Amy's has been such a wonderful experience. The Amy's team cares about locally sourced ingredients, fresh products daily, and giving back to the community. Kayla also shares her other downtown Hopkins favorites that you should check out when in town. If you haven't stopped in to visit them, you can really make a day of it.. They even have curbside pick up. If you want some delicious treats to celebrate the upcoming holidays, get your holiday orders in ASAP! Find more information about Amy's on their website.Thanksgiving Pre-orders available until 11/19Small Business Saturday is 11/27 and we'll have some giveaways, 25% off all "wearable" merch + additional women-owned small businesses featured at the ShoppeSanta at the Shoppe on Saturday 12/4 from 9 am - 12 pmFeaturing the song Battleworn by  Emily Whitcomb. Find more about her here.If you want to more about Minnesota businesses, travel, and events visit our website.Support the show (http://www.minnesotacircle.com)

Introducing Tiphanie Anirah the founder, CEO, Head Baker, and any other title or job available, of Creeannas LLC. She introduces us to her mother, Stephanie, and her friend, Daniel, and talks about her passion to bake, started on a stool in her mother's kitchen.

Kade and Laura are the baker and co owner of Nool Strala which has grown significantly even during the hardest of times. They are opening their first outletsoon, as well as their brand new production kitchen. Therefore they are looking for a HEAD BAKER to join their team. HEAD BAKER PSOTER: https://www.instagram.com/p/CS8Lm8TB5o2/ Check them out: Nool Strala: https://www.instagram.com/noolstrala.jkt/ Kade Chandra: https://www.instagram.com/kadeechuandra/ Laura Hidayat: https://www.instagram.com/laurahidayat/ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01​ Apple Podcast: https://apple.co/2nhtizq ​Google Podcast: https://bit.ly/2laege8i​ Anchor App: https://anchor.fm/ray-janson-radio​ Let's talk some more: https://www.instagram.com/rayjanson/​ #RAYJANSONRADIOPODCAST

"Second Rise" is a collection of Mark's favourite conversations from deep in the Rise Up! archives.  This episode was originally broadcast as Episode 25, in September 2018. Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book Breaking Bread: A Baker's Journey Home in 75 Recipes. In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.  It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form. Helpful links: Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon) Martin Philip's Website: Breadwright.com @breadwright on Instagram @kingarthurflour on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

6/29/2021: Calling all sugar addicts! This week we interview Natalie Slevin, Owner and Head Baker at Sugar Bakeshop. Listen to this week's episode for the sweetest episode-to-date. For our standard 3 segments: (1) What we learned: BYOB (Bring your own Bag) Program & DBC NFT (Free Beer for Life) (2) What we tried: Interview (3) Where we went: Movement Climbing and Fitness

On this episode we sit down with Co-Owner / Head Baker Chris Delisle of Music CIty Bread Company, to learn about his bread, company, him and more!!! We will also be doing a giveaway directly after the interview, on the Nashville Restaurant Review Instagram Page, so Check It Out!! Today's show is brought to you by our sponsor, The Nashville based Lifestyle Apparel company, Bombers And Sleeves!!! Bomb your Boundaries at bombersandsleeves.com

In this episode, we discuss our steps in enacting growth, the importance of protecting your energy, supporting your sisters and our advice on growing your self-made businesses. We were so grateful to have the beautiful Yahshimabet Sellassie on the mic as well! She is the CEO, founder and Head Baker of the baking business Yahshi Bakes ❤️ Hope you guys enjoy this episode as much as we do! Share it and show the other some love! As always, the Instagram is @brownybonita (follow it for updates, behind the scenes and to be in the loop when episodes are coming out). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

DredgeLanders unite! Another week has passed but until now Andy has been officially informal. He’s finally decided to become officially more formal. Listen in as John tests Andy’s understanding of … Continue reading "The DredgeLand Podcast Officially Formal and or How to Become a Head Baker at Greggs Spectacular"

DredgeLanders unite! Another week has passed but until now Andy has been officially informal. He’s finally decided to become officially more formal. Listen in as John tests Andy’s understanding of formal vs informal language. In other information presented by the audio format, John needs help writing his CV, feel free to email John at T@Hotmail.com … Continue reading "The DredgeLand Podcast Officially Formal and or How to Become a Head Baker at Greggs Spectacular"

Ever since she was 11, Alissa Mayers has had a passion for baking. Her first creation was Sweet Potato Pie and she's been perfecting it ever since. After creating more and more desserts over the years, she founded Alissa's Cakes in 2012 and transformed that into Born & Bread in 2015, where as Head Baker she has created over 1,000 desserts for cafés, restaurants, weddings, private events, and individual customers. Born & Bread specializes in premium homestyle desserts, including sweet breads and muffins, brownies, cakes and cupcakes, cookies, and pies. Every dessert is created fresh to order by Alissa using recipes perfected over years of baking. Born & Bread desserts are perfect for birthdays, brunches, showers, or any occasion best celebrated with something sweet. For more information about Born & Bread follow Alissa on Facebook and IG @bornandbreakbk or visit her website http://bornandbread.mystrikingly.com/ --- Send in a voice message: https://anchor.fm/bemoretoday/message Support this podcast: https://anchor.fm/bemoretoday/support

Without baking and brewing, there'd be no biotech. Join Dodi and Conor through the discovery of fermentation, bags of wheat at the Stockholm Brewing company, and too much pizza dough on Sundays at The Bakery. Guest on this episode are: Anna Roswall, Head Baker at The Bakery; Michel Ahlin-Wigardt, Head Brewer at The Stockholm Brewery; Nigel Darby, Senior Advisor at Cytiva and Paul Goodwin, Science Director at Cytiva. Cheers!

Lisa comes back to “That Made All the Difference” to share how necessity transformed her neighborhood bakery into an essential hub for community support – and why sourdough makes her dance

Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the renowned Plaza Athenee under the direction of Christophe Michalak, World Champion of Pastry. Romain describes his position as Head Baker at the InterContinental Hotel in Dubai, UAE and his decision to leave Dubai to work... Source

Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the renowned Plaza Athenee under the direction of Christophe Michalak, World Champion of Pastry. Romain describes his position as Head Baker at the InterContinental Hotel in Dubai, … Continued

Andrew is the head baker of his family’s three generation owned and operated shop The Almont Baking & Donut Company. Specializing in artisan donuts, breads, cookies and cakes as well a wide variety of other handmade baked goods and even locally made hand dipped ice cream, The Almont Baking & Donut Company has been a staple in the Almont community for over 32 years. Also having a passion for music using creative passion not only in the kitchen with food ideas but writing lyrics in a sense where both are considered forms of therapy for the way they can capture emotion.

Melissa interviews impact-dynamo Ciara Ray! As Co-owner and Head Baker at Sundays Bakeshop and as a Child Welfare Specialist, Ciara is feeding people in all sorts of different ways. Hear about her journey toward making her impact in today's episode! Melissa also continues her special, month-long feature in honor of Human Trafficking Awareness Month. Learn more human trafficking and The Dragonfly Home: www.thedragonflyhome.org Follow Sundays Bakeshop on Instagram here CONNECT WITH MELISSA: Join Team Impact!! Melissa's Patreon Website: www.melissaeick.com Podcast Instagram: @makingyourimpactpodcast Melissa's Instagram: @melissaeick Email: hello@melissaeick.com Listener Voicemail (leave a comment or a question!): anchor.fm/making-your-impact/message --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/making-your-impact/message Support this podcast: https://anchor.fm/making-your-impact/support

Inside the Life and Power of Kim Jong Un (0:32)Guest: Anna Fifield, Beijing Bureau Chief, Washington Post, Author of “The Great Successor: The Divinely Perfect Destiny of Brilliant Comrade Kim Jong Un”North Korean leader Kim Jong Un ended 2019 with a threat to resume nuclear weapons and long-range missile testing. That's bad news for negotiations to end North Korea's nuclear program entirely. But President Trump says he's optimistic a deal could still happen. Two unprecedented summits between President Trump and Chairman Kim in 2019, heightened interest in just who the secretive leader of North Korea is and how he came to power at such a young age. Washington Post Beijing bureau chief Anna Fifield spent a decade tracking down the answers for her book, “The Great Successor.” It came out last year and led to one of our favorite interviews of 2019. The day I spoke with Fifield, news had broken that Kim Jong Un's older half-brother was a CIA informant before his assassination. (Originally aired June 14, 2019).  Pro-Democracy Protests Rock Moscow, but Putin Remains Unshaken (24:04)Guest: Angela Stent, Director of the Center for Eurasian, Russian and East European Studies and Professor of Government and Foreign Service at Georgetown University, Author “Putin's World: Russia Against the West and with the Rest”While America obsessed over the threat Russia poses to our politics and democracy, Russian President Vladimir Putin faced threats to his own power in 2019. Over the summer, there were large scale protests in Russia, particularly over the decision of Putin's political party to disqualify some opposition candidates from city council elections in Moscow. Even with that suppression, Putin's political allies went on to suffer embarrassing defeat in the Moscow elections. (Originally aired August 28, 2019).  China's Mass Incarceration of Muslim Uyghurs May Be a New Form of Ethnic Cleansing (37:27)Guest: Sean R. Roberts, Ph.D., Director and Associate Professor, International Development Studies Program, Elliott School of International Affairs, George Washington UniversityIn 2019, the world learned of a massive campaign of suppression and imprisonment in Western China. The Chinese Communist Government views a Muslim ethnic group called Uyghurs(Wee-gores) as a terrorist threat. The Uyghurs claim a portion of Western China as their indigenous homeland. The Chinese government disagrees and has placed millions of people in that region under intense surveillance. Up to a million Muslim Uyghurs are believed to have been imprisoned in the so-called “re-education camps” outside scholars have compared to the boarding schools where Native American youth were sent to be “re-educated.” (Originally aired July 5, 2019).  Baking Your Own Happiness (50:44)Guest: Michael Platt, Head Baker, and Spokesperson for Michaels Desserts and Danita Platt, Michael's Mother“People underestimate the power of kids in general, and they certainly underestimate our power to do something about big problems.” That's a clip from a TEDx talk Michael gave not long after we spoke on Top of Mind. The big problem he's decided to tackle? Hunger. He started his bakery Michaels Desserts two years ago–when he was 11. For every cupcake or cookie, he sells, he donates one to someone in need. (Originally aired August 13, 2019).  Hiring with No Questions Asked (1:06:42)Guest: Mike Brady, President, and CEO, Greyston BakeryFor people who have served time behind bars, it can be very difficult to get a job. But there's a commercial bakery in New York that opts simply not to ask any questions about the background of people who apply. They call it “open hiring.” Greyston Bakery is known for its brownies –you've had them on Delta flights and in Ben and Jerry's ice cream. (Originally aired January 7, 2019).  What Has Become of the Last Blockbuster on Earth (1:23:52)Guest: Sandi Harding, General ManagerThe world's last Blockbuster video store is in Bend, Oregon. Your kids have no idea what life was like before Netflix and Disney+, do they? Browsing the DVDs on a Friday night, looking for something to watch. You're probably wondering what Blockbuster has to do with people doing good. But the store has become a delightful blast of nostalgia for tourists, and manager Sandi Mann believes it's important for maintaining human connection. (Originally aired March 20, 2019). 

On this episode we have Dominique Shabazz, Head Baker & Decorator at Grandma’s Hat Box Bakery (@grandmashatboxbakery ) Dominique creates her business as a way to pay homage to her grandmother who taught her how to bake as a young girl. Now, Dominique makes decorative cakes and treats in doing so taught herself how to decorate making fabulous insta-worthy designs! Dominique prides herself on putting self-care at the forefront of all she does and wants other business owners to know that they must always practice when it comes to their craft. Keep up with all the podcast episodes @raremavenmedia and by checking out our website www.raremaven.media. Also, please let us know what you think & don’t forget to hit Subscribe! #raremavenmedia

Lisa explains the inspiration behind her much-loved Detroit bakery, which has a hyperlocal vision, a broad influence and pies with buttery, flaky crusts.

How Can a Megastar like Taylor Swift Not Own the Recordings to Her Hits?Guest: Erin Jacobson, The Music Industry Lawyer, IndieArtistResource.comSay what you will about Taylor Swift -she is one of the most powerful women in music. This is the hit single off her album Lover, which just came out last week but is already the biggest-seller of 2019 in the US. But Taylor Swift's enormous power does not, it turns out, extend to ownership of the songs that made her famous. Swift owns none of the master recordings form her first six albums. Again, Taylor Swift –one of the biggest pop stars in the world does not own the master recordings for any of her hits. They belonged to her former music label, Big Machine Records, which just sold them to talent manager Scooter Braun for $300 million. And Taylor Swift is really not happy about that. Braun is her nemesis apparently? So last week she announced she's going to rerecord all of her earlier music so she can have a copy that she owns. Which is all so confusing. How can she not own her music? There's No Need to Thank Your Digital Assistant, for NowGuest: James Gaskin, PhD, Associate Professor of Information Systems, BYU Marriott School of BusinessWe're awfully bossy with our digital assistants. Every once in a while I catch myself almost saying thanks. It feels a little wrong to just bark orders. Alexa doesn't seem to mind either way. But there's been some handwringing of late about how interacting with Alexa and Google and Siri is making us forget our manners.  Back to School Tips for ParentsGuest: Denise Pope, Senior Lecturer in Education, Stanford University, Founder of Challenge Success, Co-author of “Overloaded and Underprepared: Strategies for Stronger Schools and Healthy, Successful Kids”A new school year can be a chance at a fresh start for your family. A chance to try some new strategies for managing the homework battles and helping your child cope better with the stress of school.  Baking Your Own HappinessGuests: Michael Platt, Head Baker and Spokesperson for Michaels Desserts; Danita Platt, Michael's MotherMichael Platt started his bakery “Michaels Desserts” when he was 11. That was two years ago. For every cupcake or cookie he sells, he donates one to someone in need. “A cupcake won't end hunger,” Michael admits on his website. But “a tasty treat, when times are tough, can make life sweeter.” I couldn't agree more. In the Wake of Mass Shootings, How Should the Government Police Online Hate Speech?Guest: David Kaye, Clinical Professor of Law at the University of California, Irvine, UN Special Rapporteur, Author of “Speech Police”At the G7 summit over the weekend, French president Emmanuel Macron tried to muster support for a pledge to fight online hate speech. He'd hoped to get all the G7 countries, plus Facebook, Snapchat and Google to sign on. But the US wouldn't sign on for “legal reasons,” according to a report from Reuters. The pledge Macron hoped to have signed builds on something called the Christchurch Call –which is a commitment by governments and tech companies to eliminate terrorist and violent extremist content online. It came about after the mass shootings at mosques in Christchurch, New Zealand earlier this year. The US is, also, not a signer of the Christchurch Call.  Biomedical Engineers Pave Way for Prosthetic Arm that Can Move and Feel the Same as a Human ArmGuests: Gregory Clark, Biomedical Engineering Associate Professor; Keven Walgamott, Participant of the Study and Real Estate Agent from West Valley CityIf you want to change the radio station in your car, your hand will move somewhat unconsciously and change the channel. Your brain sends it a signal to move and it does—almost immediately. And the reality is, we usually take that for granted. But for amputees, it's not something to take lightly. These signals are the difference between a human hand and a prosthetic hand. Until recently. University of Utah biomedical engineers have figured out how to make a computer relay those messages from your brain—to a prosthetic limb. The “LUKE” arm as its been nicknamed, due to its similarities to Luke Skywalker's prosthetic limb in Star Wars, allows for amputees to have a prosthetic arm that feels touch and responds to brain signals just as a human hand would.  

Head Baker and co-founder Jarrod Hack joined our podcast to chat about the changing profile of bread in Australia, and how the Wood Frog brand is continuing to grow despite the 'low carb, no gluten' trends.The Wood Frog Bakery began life in a big vacant furniture shop in St Kilda, Melbourne with a plan to create some of the finest breads imaginable, without compromise. In their arsenal was baking experience at some of Australia’s finest bread shops, an attitude to solve any problem in their path ... and the ability to function on very little sleep.Here’s a little taster of what we chatted about:Why great bakeries are still doing well despite the low carb diet Where the bread trend is going in the next few yearsHow to keep coming up with new recipe ideasIndustry inspirationWhy gluten free products commonly seen as being more healthyHow Wood Frog has been able to grow so successfully Tune in, and enjoy.

Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book Breaking Bread: A Baker's Journey Home in 75 Recipes.   In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.    It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form.   Some links: Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon) Martin Philip's Website: Breadwright.com @breadwright on Instagram @kingarthurflour on Instagram Rise Up! The Baker Podcast website Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

We are beyond excited to bring you this week's podcast interview with Katie Harvey Martinez of Harvey's Diner in Redfield, Iowa (pop. 826). Katie's story is what first inspired us to start the Rural Revival podcast, and you will quickly understand why. From the Iowa farm to Broadway and back, Katie's life is one amazing adventure. But her most recent move back to Iowa to open Harvey's Diner is quite possibly her most exciting adventure yet.Check out more on the blog.SHOW NOTES:Harvey's Diner & PubRedfield, IowaR. Joe SmithJustin Ahlberg, ChefAmber (Herrera) Rowley, Head Baker in ChargeBerry Fresh FarmsSkeeter Creek FarmsSyscoHarvey's Diner on InstagramHarvey's Diner on Facebook

Harvey’s Diner & PubRedfield, IowaR. Joe SmithJustin Ahlberg, ChefAmber (Herrera) Rowley, Head Baker in ChargeBerry Fresh FarmsSkeeter Creek FarmsSyscoHarvey’s Diner on InstagramHarvey’s Diner on Facebook

This week on Cooking the Books we have Micheal James, the co-owner of Tivoli Road Bakery alongside his wife, Pippa James. Micheal is thought of as one of the greatest bakers of his generation. He speaks about how he got started in baking, how it's all about the quality of the products you buy, and the effect that factory farming is having on our health.

On this episode, host Lucy Gellman talks to Atticus Bookstore and Cafe's new head baker, Josh Kanter, about his yeasty journey from New Mexico to New Haven, and is plans for the bakery now that he's in place.

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.” After enrolling in The Illinois Institute of Art's Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career. As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable. Publican Bread Co. -https://www.publicanqualitybread.com/greg-wade/ Sustainable Documentary on Netflix - https://www.netflix.com/title/80134814

Double-major graduate, poltical science postgraduate and former Egypt and Sudan-based journalist, Dallia Abdelmoniem gave it all up just a few years ago to become Head Baker at her very own successful cake-making company.This episode's guest, really packs a punch, and in her straight-talking, no-nonsense fashion, Dallia tells us what led her to make such a radicai career transition and how it helped her to re-evaluate what happiness and success means to her.Dallia Abdelmoniem gives it to us straight on why she returned to Sudan after many years living in Egypt witnessing the revolutions of 2011 and 2013, and why her fellow nationals should follow suit.We also find out why Margaret Thatcher was her childhood hero, how she found her voice growing up in a patriarchical society and what really drives her to work so hard for her business.© 2017-2018 RootED ALL RIGHTS RESERVED

This week on The Farm Report, Erin and Challey are joined by Greg Wade and Will Travis. Greg Wade is the Head Baker at Publican Quality Bread in Chicago, IL where he collaborates with chefs de cuisine, farmers and retail owners to develop breads. As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Will Travis is an 8th generation farmer from Spence Farms in Fairbury, IL where he works the land with his father Marty Travis and his wife Kris. They raise a large variety of products on the farm, everything from fruits and vegetables to Dexter cattle for beef, as well as small grains that are milled onsite. In 2003, Spence Farms began marketing directly to restaurants and now market and deliver products for more than 50 small family farms in central Illinois. Greg and Will's work are profiled in the documentary Sustainable available at http://sustainablefoodfilm.com/ and streaming on Netflix. And in the second half of the show, Chad Hendrickson of Lakewood Vineyards is in studio to transition the conversation from grain to grapes!

Your weekly news podcast served on a bagel. Coming to you this week from Black Seed Bagel in Manhattan. We reviewed the bagel and talked to the head baker, reviewed the movie Spotlight, and discussed the place of whistle blowers in society. Visit www.Schmearsthedeal.com for more info.

Lazlo, Head Baker at Dangerously Delicious Pies joined us to talk pies and about his band. The post Lazlo Lee appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

Lazlo Lee, Head Baker (3 years) at Dangerously Delicious Pies joined us to talk pies and about his band Lazlo Lee & the Motherless Children. The post Dangerously Delicious Pies & Wine appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.