Podcast appearances and mentions of Jamie Oliver

Wir wünschen euch ganz viel Spaß beim hören und verbleiben mit einem herzlichenDanke, Ende

Tim Mälzer und Jamie Oliver haben jetzt in einem Interview gesagt, dass sie Köche für gute Liebhaber halten. Da haken wir doch mal bei unserem Haus-und-Hofkoch nach...

Between starting out at Jamie Oliver's Fifteen Cornwall, a spot on Alan Titchmarsh's new TV show, and raising two young daughters, organic grower Anna Greenland is a modern horticultural heroine.Returning to ‘grow, cook, eat, arrange' this month, Anna joins Sarah to share how she inspires her children to grow with her, tips for encouraging younger family members to embrace gardening, and what to sow or harvest now to enjoy the kitchen garden's greatest gifts.In this episode, discover:How Anna became a passionate vegetable grower and her journey from front of house at Jamie Oliver's restaurant, to growing and supplying produce at the Lost Gardens of HeliganA glimpse into the life of gardening with children, and creative ways to engage kids in the gardenPractical growing tips for July, with Anna's pick of what to harvest now, and what to sow for autumn and winter cropsAnna's endeavours as a gardening expert, working on Alan Titchmarsh's gardening show, and her involvement with the garden writing subscription ScribehoundProducts mentioned:Chicory 'Variegato di Castelfranco'https://www.sarahraven.com/products/chicory-variegato-di-castelfrancoCarrot 'Nantes 5'https://www.sarahraven.com/products/carrot-nantes-5Salad Leaf Autumn & Winter Mixhttps://www.sarahraven.com/products/autumn-and-winter-salad-leaf-mixWinter purslane (Claytonia)https://www.sarahraven.com/products/winter-purslaneFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

It's been 3 days since the streets of Ballymena in Northern Ireland went from peaceful protest to full on riots. Since then, 41 police officers have been injured, rioters have hurled petrol bombs, and people have fled their homes as hate-filled mobs set fire to them. As the tensions builds and the protests turn to racist rioting, is this more of what we saw in Southport last summer, or is this specific to Northern Irish identity? Later, Jon sits down with Education Secretary Bridget Phillipson and Jamie Oliver to talk about his latest campaign on how the education system leaves children with dyslexia behind.The News Agents is brought to you by HSBC UK - https://www.hsbc.co.uk/

Arise Sir Goldenballs. With David Beckham all set to receive a knighthood, David Yelland and Simon Lewis look at whether it's possible to use PR to get yourself a major honour.Whisper it quietly, but there might be things you can do to, let's say, maximise your chances.Also, in the extended edition on BBC Sounds, they look at how to spin a change of direction after a week of high-profile U-turns. And they discuss what other campaigners could learn from Jamie Oliver as he sets his sights on how the education system treats kids with dyslexia.Producer: Duncan Middleton Editor: Sarah Teasdale Executive Producer: Eve Streeter Music by Eclectic Sounds A Raconteur Studios production for BBC Radio 4

Woldy Reyes is a New York–based chef and founder of the boutique catering company Woldy Kusina. He's become known for creating modern, fashionable, plant-based food, and now he's sharing it in a debut cookbook: In the Kusina: My Seasonal Filipino Cooking. Today Woldy talks about the inspiration behind In the Kusina, his Filipino pantry essentials, karaoke, and more.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Meadow in Portland is our perfect store, a visit to Brooklyn's Taquería El Chato, Mush peanut butter and an overnight oats conversation. Also: Exceptional Thai tea at Nuar in Manhattan, In for Dinner by Rosie Kellett is out in August and giving 1990s Jamie Oliver, and Coqodaq knows what people want in NYC. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Caroline Frost chats to Shem Law about the best things coming up on the box this week. You can get in touch with our hosts via email (⁠⁠⁠⁠⁠podcast@radiotimes.com⁠⁠⁠⁠⁠) and Spotify users can write in directly using the Q&A box at the bottom of the episode.    SHOW NOTES: TV: The Gold, BBC1 Jamie's Dyslexia Revolution, C4 Alan Yentob Night, BBC2 FROST BITE: ITV's axe blow to its daytime schedule is a big mistake THE ARCHIVE: Second City Firsts: Girl, BBC4 . . . Happy Viewing! Learn more about your ad choices. Visit podcastchoices.com/adchoices

What do you get when you put two pieces of sourdough, with cheese sandwiched in the middle? The classic toastie (or toasty) as our son spells it :) For our mid-week Nutrition Nuggets episode, we discuss this delicious comfort food that pairs well with lentil-veggie soup, or on its own as a gourmet sandwich meal.Looking through Jamie Oliver's cookbook, 15 Minute Meals, we discuss some variations that Jamie creates, and some with our own spin too. This one is a fun nugget to tune in to!More from Jamie Oliver hereEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jordan and Max are joined by the Jiro Dreams of Sushi man himself, David Gelb, to talk the new season of Chef's Table and all the legends, being a Hollywood hired gun, and passion within the culinary world. Plus, Max lists his five least favorite Chef's Table restaurants to David's disgust, Jordan has ideas for future Chef's Table seasons, Jamie Oliver vs. Emeril Lagasse, A-listers at Saffy's, whatever happened to Wolvesmouth, TK again, and the problem with food criticsm.

Jamie Oliver wird 50. Der Starkoch hat das Essen in britischen Schulen einschneidend verändert. Doch mit seinem gesunden Schulessen hatte er es nicht leicht. Aber aufgeben gilt nicht, meint Jana Fischer in ihrem satirischen "Wort zum Dienstag". Von Jana Fischer.

Kuchaře Jamieho Olivera není třeba představovat. Narodil se 27. května 1975. Mnozí se s ním potkali během četby jedné z 50 milionů knih, které celosvětově prodal nebo zhlédnutím některého z jeho úspěšných pořadů. Podíváme se, jak se dělají hamburgery ve fastfoodových řetězcích. Co na tom našemu oslavenci vadilo a co s tím udělal. Dozvíte se, jak změnil stravování dětí ve škole a kdo mu nečekaně házel klacky pod nohy. Navštívíme jeho rodinu a seznámíme se s dětmi.Všechny díly podcastu Příběhy z kalendáře můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Welcome to another episode of What's The Story? Hash Brown Glory…We're your hosts, Tom Bower and Lee Harding!Whilst RKD is still in the process of being rebuilt, we've been very lucky to use the OAC in Loughborough to record this incredible episode with our latest guest…This week, we're joined by the lord of the pies, Jamie Oliver's ‘Pie King', Calum Franklin!Author of ‘The Pie Room', the mastermind of pies at The Georgian (Harrods) and insanely talented chef, Calum visited us on the pod to talk about many things, but mainly…pies! What else?!We were in our element for this one, as you all know, we've got a soft spot for pastry! We dive into the nitty gritty behind what makes a great pie and so much more. We learn about Calum's background and journey into food and what's coming next…You can find Calum here:https://www.harrods.com/en-gb/c/restaurants/the-georgian?srsltid=AfmBOorJjvgiSvfmAyjhpCjAonJeLGnrqh2FwUVrbl5_VaqAkdSt7xvKYou can find us here:https://rustickitchendeli.comAs ever, thank you so much for listening!

Fedetlen mellek és könnyes vallomás – mutatjuk A mi kis falunk papjának legemlékezetesebb jeleneteit! Michael J. Fox kis híján meghalt a Vissza a jövőbe 3 forgatásán Saját filmet kaphat Tom Cruise karaktere, Les Grossman, a Trópusi viharból Egy rajongó félelme inspirálta a Black Mirror legjobb epizódját Jamie Oliver a főzéshez is meghozza az étvágyunkat Mi lenne: Ha az oroszok visszaadnák a négy ukrán megyét? – Ha Izrael újjáépítené Gázát? Biztosan szüksége van a világnak Az Ördög Pradát visel 2-re? A szubjektív válasz: nem Határtalan szerelem: Ági teljesen kiakadt randipartnere munkáján – „Nem tudom elfogadni” Melodie Edwards: Jane és Edward Kabai András: "Három hetet adtunk egymásnak Rékával" Mi volt a Hunyadi-sorozat legnagyobb nehézsége? Kádár L. Gellért bevallotta A további adásainkat keresd a podcast.hirstart.hu oldalunkon.

Fedetlen mellek és könnyes vallomás – mutatjuk A mi kis falunk papjának legemlékezetesebb jeleneteit! Michael J. Fox kis híján meghalt a Vissza a jövőbe 3 forgatásán Saját filmet kaphat Tom Cruise karaktere, Les Grossman, a Trópusi viharból Egy rajongó félelme inspirálta a Black Mirror legjobb epizódját Jamie Oliver a főzéshez is meghozza az étvágyunkat Mi lenne: Ha az oroszok visszaadnák a négy ukrán megyét? – Ha Izrael újjáépítené Gázát? Biztosan szüksége van a világnak Az Ördög Pradát visel 2-re? A szubjektív válasz: nem Határtalan szerelem: Ági teljesen kiakadt randipartnere munkáján – „Nem tudom elfogadni” Melodie Edwards: Jane és Edward Kabai András: "Három hetet adtunk egymásnak Rékával" Mi volt a Hunyadi-sorozat legnagyobb nehézsége? Kádár L. Gellért bevallotta A további adásainkat keresd a podcast.hirstart.hu oldalunkon.

Heute vor 50 Jahren wurde der britische Koch, Fernsehkoch und Kochbuchverfasser Jamie Oliver geboren. Bekannt wurde er vor allem durch die Einfachheit seiner Rezepte.

We NEVER get tired of finding new ways to make potatoes exciting and delicious.REAL QUICK:To make Yumi's ALL KILLER, NO FILLER POTATO CRISPPre-heat the oven to 200C.Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then drain really well.(I USE RUBBER GLOVES to handle the still-hot potatoes here -)Arrange the potatoes in layered rows to achieve maximum surface area for every piece. This will take a few minutes. Put the oil on to heat. You want it to get Very Hot but not smoking.Scatter the finely chopped rosemary over the potatoes.Pour the hot oil evenly over the potatoes.Place in the oven and set a timer for 45 minutes but keep an eye on them!Serve hot. SO GOOD.Jamie Oliver's BALSAMIC POTATOES RECIPE can be found here. Hosted on Acast. See acast.com/privacy for more information.

After possibly the most aggressive speech on immigration ever made by a British Prime Minister, we attempt the adult conversation on the topic that politicians won't have. Why can't Britain accept the benefits of immigration? Who's going to bail out the care system when it collapses? And what the hell is Labour playing at anyway? Plus: Politicians think artificial intelligence will fix everything. Have they bought the snake oil? And in the Extra Bit for Patreon people, should we fight to save the after-work pint? • Come to Oh God, What Now? Live at 21Soho, London on Weds 11 June. Tickets on sale here. • Listen to the latest edition of Crime Scene – the truth about true crime. ESCAPE ROUTES • Hannah recommends Jamie Oliver on the Louis Theroux podcast. • Jonn recommends This City Is Ours on BBC iPlayer. • Marie recommends The Border: A Journey Around Russia by Erika Fatland. • Dorian recommends This Mortal Coil . • Back us on Patreon for ad-free listening, bonus materials and more. Written and presented by Dorian Lynskey with Marie le Conte, John Elledge and Hannah Fearn. Audio production by Robin Leeburn. Theme music by Cornershop. Produced by Chris Jones. Managing Editor: Jacob Jarvis. Group Editor: Andrew Harrison. OH GOD, WHAT NOW? is a Podmasters production. www.podmasters.co.uk Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lee Connelly, the Skinny Jean Gardener and the UK's leading children's gardening educator talks about National Children's Gardening Week, which is from 24 May to 1 June.As part of his ambassadorial role, he will lead the 2025 UK School Gardening Tour, sponsored by National Garden Gift Card. He will visit selected schools across the country, bringing hands-on gardening experiences to 10,000 children.He talks about his 'pukka' mate Jamie Oliver and his plans for a children's gardening coaching book as well as his life on the road. Hosted on Acast. See acast.com/privacy for more information.

Lee Connelly, the Skinny Jean Gardener, wants to get kids out in the garden and shares his passion for growing plants and engaging with nature. In this edition of DIG IT Peter Brown and Chris Day chat with Lee on his mission to get children gardening as part of National Children's Gardening Week this month!Plants mentioned: Cress, Chilli peppers, Daffodils, Jasmine, Onions, Potatoes, Radish Strawberries, Tomatoes and Wildflowers.People and products mentioned: Dale Connelly, Jimmy Doherty (Jimmy's Farm), Jamie Oliver, Micheal Perry (aka Mr Plant Geek), Matthew Biggs, Jim Buttress, Chris Collins, BBC and CBBC Blue Peter. Garden Clogs, and Crocs - but they let in too much water! Wildlife gardening projects to engage children including a bug hotel.Lee's desert Island plant and tool: Chilli peppers and a Hammer (perfect for planting, according to Lee).To discover more about Lee, his podcast and his gardening activities do visit his website.Lee's book, How To Get Kids Gardening is available through bookshops and Lee's website. Lee's latest book, Children's Gardening Coach, will be available in September.Click on this link to find out about HTA's National Children's Gardening Week.Our thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

India aj Pakistan majú jadrové zbrane. A posledné dni na seba znovu útočili, svet sa už obával, či konflikt neprerastie do veľkej vojny.Prečo sa teda do seba tieto krajiny pustili, aký má súčasný stret kontext a kam môže viesť?Tomáš Prokopčák sa v podcaste Dobré ráno pýta Daniela Hoťku.Zdroj zvukov: CNN, ITV News, Associated Press, Sky News, The TelegraphOdporúčanie:Chefs Table má konečne novú sériu a tentoraz sa vybrali za gastronomickými legendami. Môžeme síce špekulovať, či Jamie Oliver je, alebo nie je kuchárska legenda, no už len kvôli Thomasovi Kellerovi to chcete pozerať. Takže dnes odporúčam gastro na Netflixe.–Všetky podcasty denníka SME nájdete na⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ sme.sk/podcasty⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠–Odoberajte aj audio verziu denného newslettra⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ SME.sk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ s najdôležitejšími správami na⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ sme.sk/brifing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Branschveteranerna Victor Leijonhufvud och Calle Johansson-Sundelius vädrar och bollar varannan vecka sina tankar kring spel, filmer, tv-serier och nördgrejer tillsammans i detta kompletterande upplägg där fokus ligger på frekvens och aktualiteter.Notera att du med varje nytt Virtuellt-Veckan får ytterligare över en timme fördjupat snack och framför allt själva intrycksdelen genom att stötta detta initiativ på Patreon! Hjälp oss hålla igång denna seglats — om den nu råkar gillas! Tack på förhand!Nämns i podden görs följande: Nyhetssvepet:Spel* GTA VI försenas - nya trailer dissekeras* Monster Train 2 - ute 21 maj!* Gears of War Reloaded - Gamepass och…PS5!* Nytt Titanfall förmodligen nedlagt, hundratals jobb försvinner hos Respawn* Arc Raiders senaste tekniska test ett styrkebeskedFilm* Zack Creggers "Weapons" - nu med trailer* Once Upon a Time in Hollywood får uppföljare - med manus av Quentin Tarantino…* Ny Predator-film i november* The Rock är oigenkännlig i The Smashing MachineSerier* Seth Rogens The Studio är bekräftat förnyad för en säsong 2 på Apple* Filmen Dredd med Karl Urban från 2012 blir serie hos Amazon* Squid Game: Season 3 teaser* Chef's Table: Legends med bland annat Jamie Oliver ute nu* The Bear Säsong 4 har premiär 15 juni på Hulu (oklart när svensk premiär sker)Calle ämne:* Grand Theft Autofanten i rummetHör gärna av dig med tankar och reaktioner, på respons@virtuellt.nu. Du kan också engagera dig i gemenskapen i Discord-gruppen, som du hittar här.

Our friend Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. He's currently appearing on Netflix as part of the Chef's Table: Legends series. In addition to the Netflix show, he will be launching his 10 Cooking Skills for Life platform in the United States, a free curriculum available for schools and organizations that is designed to teach young children all the skills they need to cook. For those who didn't grow up watching food TV, here's the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner.Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food television that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. We really enjoyed this talk with Jamie Oliver.Also on the show, we have a great conversation with Jake Cohen. Jake's a talented cookbook author and most certainly in the modern social media mix. We talk about Jake's really cool new cookbook club with Allstora, and the May selection: Ottolenghi Comfort by Yotam Ottolenghi. See more:Jake Cohen's Cookbook Club [Allstora]New York's Buzziest Bakery with Shilpa & Miro Uskokovic [Apple]Yotam Ottolenghi Stops By! [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're kicking off our 5th Season and the beloved Netflix doc series “Chef's Table” is celebrating its 10th anniversary with the new release of “Chef's Table: Legends,” a special four-part series spotlighting the achievements and life lessons of four extraordinary pioneers of the kitchen who have changed the food world and culture writ large.   Joining Ken on the pod for the kickoff of Top Docs Season 5, “Chef's Table” creator, EP and director David Gelb (“Jiro Dreams of Sushi”) and cinematographer/DP Adam Bricker (“Hacks”) describe what drew them to visionaries Jamie Oliver, José Andres, Thomas Keller and Alice Waters, and how they got these much-celebrated icons to open up about their lives and careers. In addition, David and Adam engage in a bit of introspection themselves as they reflect on the incredible cinematic edible journey that “Chef's Table” has taken over the course of the last decade. Keep the courses coming.   Hidden Gems: David: The Fog of War, Baraka Adam: Parts Unknown – Singapore (Season 10, Episode 1)   Follow: @thisisdavidgelb on Instagram and X @realadambricker on Instagram and X @topdocspod on Instagram and X    The Presenting Sponsor of "Top Docs" is Netflix.

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Jamie Oliver's Chefs Table Netflix episode review, Dishes Paul's not yet tried, Wotsits, Ovens, Lamb  and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

The Food Court with Jamie Oliver Now Streaming: Chef's Table: Legends on Netflix! This week on The Food Court, Roland and co-host Paul welcome the legendary Jamie Oliver — chef, bestselling author, and global food activist — fresh off his feature on Netflix's Chef's Table: Legends! We dive into his journey from The Naked Chef to launching the Ministry of Food school programs, his passion for teaching the world to cook simply, and how it feels being honored alongside icons like Thomas Keller, José Andrés, and Alice Waters.Jamie opens up about the chefs who inspired him, his new book Simply Jamie, and gives us a sneak peek at his upcoming Easy Air Fryer cookbook (dropping May 13, 2025 — pre-order now on Amazon!). Plus, we take a fun detour with Paul, who shares his must-do London pub crawl inspired by Oliver Reed and a legendary Wimbledon tradition.  Listen now on Spotify, Apple Podcasts, or wherever you pod — and catch the full experience on YouTube. This one's warm, wild, and full of flavor.

Jamie Oliver shares cooking lessons; 1st-time runner Kim Meller prepares for 'GMA' 5K; Luke Bryan makes fans' wishes come true during Disney's Week of Wishes Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jamie Oliver shares cooking lessons; 1st-time runner Kim Meller prepares for 'GMA' 5K; Luke Bryan makes fans' wishes come true during Disney's Week of Wishes Learn more about your ad choices. Visit podcastchoices.com/adchoices

We’re joined by the iconic Poh Ling Yeow – artist, chef, and all-round legend – who dishes on her time as a MasterChef judge and reveals what Jamie Oliver is really like when the cameras stop rolling. For more, head to news.com.auSee omnystudio.com/listener for privacy information.

Sarah Ann Macklin is one of the few female scientists in the health space, blending scientific rigor with a compassionate lens. She hosts the acclaimed podcast Live Well Be Well—ranked in the top 2% of UK podcasts—where she translates the latest research on nutrition, mindset, and longevity into everyday insights. Sarah Ann believes that health isn't about perfection—it's about understanding your body and mind with tools that empower you, not just data that defines you. Having transitioned from an international modelling career to a nutritional scientist, Sarah Ann overcame extreme burnout to champion us to understand the importance of self-kindness in our search for health. Dubbed “the Jamie Oliver of the Modelling Industry” by Marie Claire, she founded the not-for-profit Be Well Collective, impacting thousands through global summits and workshops. Sarah has presented findings at the European Parliament on the link between dietary guidelines and Type 2 diabetes, and returned in 2024 to highlight how mindset drives better health outcomes. Through her TEDx talk “Are Models, Role Models?”, high-profile media contributions, and regular TV appearances, Sarah continues to demystify wellness while advocating for a kinder, more empowering approach to mental, physical, and emotional health. Today on the show we discuss: the dark side of the modeling industry, the health crisis that massively shifted Sarah's career, how she unlearned self criticism and transformed her relationship with external validation, the dangers of using filters of social media, the 8-minute rule that can change everything, why Sarah's podcast is helping so many people and much more. Today's sponsor: Kion: Get 20% off Kion supplements: getkion.com/adversity  ⚠ WELLNESS DISCLAIMER ⚠ Please be advised; the topics related to health and mental health in my content are for informational, discussion, and entertainment purposes only. The content is not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your health or mental health professional or other qualified health provider with any questions you may have regarding your current condition. Never disregard professional advice or delay in seeking it because of something you have heard from your favorite creator, on social media, or shared within content you've consumed. If you are in crisis or you think you may have an emergency, call your doctor or 911 immediately. If you do not have a health professional who is able to assist you, use these resources to find help: Emergency Medical Services—911 If the situation is potentially life-threatening, get immediate emergency assistance by calling 911, available 24 hours a day. National Suicide Prevention Lifeline, 1-800-273-TALK (8255) or https://suicidepreventionlifeline.org.  SAMHSA addiction and mental health treatment Referral Helpline, 1-877-SAMHSA7 (1-877-726-4727) and https://www.samhsa.gov Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on The Go-To Food Podcast, we sit down with legendary chef Theo Randall to talk about his incredible journey through the world of food. From starting as a kitchen porter at just 14, to working his way up through some of the most influential kitchens in the world, Theo shares how a transformative stint at Chez Panisse shaped his approach to ingredients and how 17 years at the River Cafe saw him rise to head chef and win a Michelin star.He had a front-row seat to the beginning of Jamie Oliver's meteoric early success and later worked with Jamie's 15 charity, mentoring young chefs while it was still running. Now at the helm of his own restaurant at the Intercontinental Hotel, Theo takes us inside his cooking philosophy, the importance of fresh, seasonal ingredients, and why he's still passionate about training the next generation of chefs.Plus, he reveals his dream foodie weekend in Verona—where the streets are paved with marble, trattorias serve the finest local cheeses and salumi, and risotto is king. From delicate seasonal ingredients like Bruscandoli to rich Amarone-infused rice, Theo paints a mouthwatering picture of why this northern Italian city is a must-visit for food lovers.A must-listen for anyone obsessed with Italian food, kitchen culture, and what it takes to reach the top of the culinary world.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Episode 2627: Vinnie Tortorich and Chris Shaffer speak to two callers about weight loss and sugar addiction, give helpful hints for success, and more. https://vinnietortorich.com/2025/04/helpful-hints-for-success-episode-2627 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE -  Helpful Hints for Success Food Revolution by Jamie Oliver inspired Hilary Boynton, a guest on episode 2621. (9:00) The first caller is Tim. Tim has been following Vinnie and NSNG® for a few years now. (11:30) Tim shares some of his weight gain and weight loss journey. He tried several diet programs over the years. (20:00) He had a hip replacement at a young age, and more weight crept up. Vinnie mentions AA and a few “old timers” he knows. (25:00) Every day is a decision not to drink. Vinnie and Tim discuss sugar addiction. Tim is currently down by 84 pounds. (38:15) He's 40 years old, and he feels better now than he did at 30 years old. Tim reminds himself that the body heals itself from the inside out. (41:00) Kelli reviews her lifestyle growing up in Wisconsin. (45:15) She has tried multiple diets, including Weight Watchers and a smoothie diet. She enjoys being NSNG® but is struggling to lose weight. A juicing or smoothie diet can help you lose weight, but you will regain weight when you return to real, non-liquid foods. Vinnie reviews with her what her typical day of eating looks like. (56:00) He advises her to get bloodwork done to get a baseline of numbers; for example, her A1C. He recommends other helpful hints like better sleep hours and getting more animal protein. More News If you are interested in the NSNG® VIP group, closed for registration, but you can get on the wait list - Don't forget to check out Serena Scott Thomas on Days Of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook is available!  You can go to  You can order it from .  Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day!  Don't forget you can invest in Anna's Eat Happy Kitchen through StartEngine.  Details are at Eat Happy Kitchen.  There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere:  Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere:  REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere:  FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: 

It's a Mother's Day Special, so of course, we had to bring on THE MOTHER herself… Lisa Baggs is on the pod!

Bailey Van Tassel talks about the art of kitchen gardening. We explore Bailey's seasonal, intuitive approach to growing food at home and discuss insights from her book, Kitchen Garden Living. With a focus on simplicity and sustainability, Bailey shares her thoughts on cultivating a thriving kitchen garden. Links www.baileyvantassel.com Kitchen Garden Living: Seasonal Growing and Eating from a Beautiful, Bountiful Food Garden by Bailey Van Tassel Other episodes if you liked this one: If you liked this week's episode with Bailey van Tassel you might also enjoy this one from the archives: 188: Huw Richards on Veg Growing This week's guest is veg growing expert Huw Richards. Huw grows a vast range of plants in his garden in mid-West Wales and is always trialling and experimenting with new ways of growing. He has an enormously popular YouTube channel and has authored a number of books, the latest of which is ‘The Vegetable Grower's Handbook' which draws on his experience as very much a thoughtful and philosophical gardener. 171: Grow Easy with Anna Greenland This year's first guest is organic vegetable grower Anna Greenland. Anna has supplied produce to some of the UK's top chefs, including Raymond Blanc and Jamie Oliver, has created gardens at Soho Farmhouse, Kew Gardens and the Huntington Botanical Gardens in LA. She is currently establishing a market garden and gardening school in Suffolk and has just released a book called ‘Grow Easy'. Anna talks about working with the best chefs in the best kitchens and catering to their clientele, about producing pristine veg organically, about growing food in different climates and the fundamentals of veg garden success. Please support the podcast on Patreon

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Danny McCubbin is the Founder of The Good Kitchen. The Good Kitchen is a community kitchen in the remote Sicilian town of Mussomeli that aims to feed vulnerable people and reduce food waste. In this episode, Danny shares his journey from Australia to working with Jamie Oliver, before ultimately buying a one-Euro house in Mussomeli with the dream of feeding the local community. He explains the challenges The Good Kitchen initially faced, how it has helped the local Mussomeli community, and what he is most proud of. Resources and links: Danny McCubbin on Instagram Danny McCubbin on LinkedIn Danny McCubbin on YouTube Danny McCubbin on X Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

This episode of the Black Magic Woman Podcast is a little different—we’ve switched things up! Instead of me hosting, I’m in the guest seat while my sister Kate Russell takes over the mic to interview me. We yarn about my journey—personally and professionally—from growing up in a family deeply connected to media and activism to creating the Black Magic Woman Podcast and building BlackCard, a business that has been helping organisations engage meaningfully with First Nations people and culture. I also talk about the role Supply Nation has played in BlackCard’s growth, from those early days of hustling and cold calling to landing our first major contracts. I share the challenges and opportunities for Indigenous businesses, the importance of relationships in business, and how mob can make the most of networks like Supply Nation. We also dive into lessons I’ve learned along the way, my experience working with major brands, and a recent moment where I helped guide Jamie Oliver through cultural accountability. This is something I’ve never done before—sharing my own story in this way. So if you’ve ever wondered about the person behind the mic and how BlackCard became what it is today, this one’s for you. I hope you enjoy it! Links & Resources: BlackCard Official Website: https://www.theblackcard.com.au/BlackCard on LinkedIn: https://www.linkedin.com/company/theblackcard/ Supply Nation Official Website: https://supplynation.org.au/

Arthur Potts Dawson is a Chef, Author, and Sustainable Food Innovator. Jamie Oliver calls him The Original Green Chef, and his work with the UN Food Programme and Feed Me Seymour Health is helping to revolutionise food systems. In this episode, Arthur reflects on the beginning of his culinary career and the evolution of his opinions about food. He emphasises the importance and impact of organisations such as the Chef’s Manifesto and the UN Food Programme and the valuable, humbling lessons he’s learnt. Resources and links: UN World Food Programme website Feed Me Seymour Health website Arthur Potts Dawson on Instagram Arthur Potts Dawson on Facebook Arthur Potts Dawson on X Arthur Potts Dawson on LinkedIn Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

A Chinese AI advancement called DeepSeek sends U.S. stocks plunging. The U.S. Justice Department fires officials who investigated Donald Trump. Colombia backs down and accepts deportees on military planes after Trump's tariffs threats. FII CEO Richard Attias talks to Julia about global risks and opportunities. And, chef and author Jamie Oliver on his new book, his career and his career-long fight for better nutrition. All that and more with Julia Chatterley. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Author : Robert Graves Narrator : Graeme Dunlop Host : Alasdair Stuart Audio Producer : Chelsea Davis “The Shout” was first published in a limited edition chapbook, The Woburn Books #16, 1929. Jamie Oliver's controversial children's book has shone a spotlight on the importance of sensitivity readers Jamie Oliver pulls ‘offensive' children's book from sale […]

Football Fridays are BACK! On this week's return of Football Fridays, the team dive back into the footballing world after the Christmas break, covering everything from Arsenal's injuries to FA Cup drama and the return of David Moyes.The lads navigate the highs and lows of the game, with discussions also veering into wild tangents; from autograph hunters and childbirth analogies—this episode has it all. Whether it's replays in the FA Cup, tactical debates, or ridiculous derby rivalries (Jamie Oliver vs. Gino D'Acampo!), it's great to have the Friday pod back stronger in full swing.Chumbawamba 00:00 – Welcome Back!00:31 – Christmas fixtures recap03:45 – FA Cup weekend breakdown07:30 – Replay or Not?12:45 – Autograph hunters19:50 – Arsenal's injury struggles27:15 – Moyes' return to Everton33:10 – Arsenal vs.Villa38:00 – Newcastle Vs.Bournemouth45:20 – Spurs' chaotic season51:00 – TV derbies58:45 – Closing thoughtsSubscribe to https://www.youtube.com/channel/UCFULBvlxNWW8cWsrV6fGrcwFollow our Clips page https://www.youtube.com/channel/UCLNBLB3xr3LyiyAkhZEtiAA For more Peter Crouch: Twitter - https://twitter.com/petercrouch Therapy Crouch - https://www.youtube.com/@thetherapycrouch For more Chris Stark Twitter - https://twitter.com/Chris_StarkInstagram - https://www.instagram.com/chrisstark/For more Steve Sidwell Twitter - https://twitter.com/sjsidwell Instagram - https://www.instagram.com/stevesidwell14 #PeterCrouch #ThatPeterCrouchPodcast Hosted on Acast. See acast.com/privacy for more information.

Jamie Oliver joins Drew Barrymore and Ross Mathews for a cooking edition of "Three for Free" where Jamie must complete a challenge in order to win kitchen gadgets for the entire studio audience!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

ABC News Chief National Correspondent Matt Gutman provides the latest updates on the LA wildfires and shares how his family has been impacted. The co-hosts weigh in after the surgeon general calls for cancer warnings on alcohol and they react to actress Sheryl Lee Ralph's comments about never living with her husband Pennsylvania state Sen. Vincent Hughes. Jamie Oliver joins to discuss celebrating the holidays with his family and shares how he is prioritizing easy meals and minimal food waste in his new cookbook, “Simply Jamie.” ABC News Chief International Correspondent James Longman tells “The View” how mental illness has impacted his family and shares his message of hope from his new book, "The Inherited Mind." Learn more about your ad choices. Visit podcastchoices.com/adchoices

Despite being the best-selling nonfiction author in UK history, Jamie Oliver didn't read a whole book until he was 38. He's dyslexic, and writes by dictation. Growing up, school was a huge struggle for him. When he began cooking as a kid it was the first time he thought, "I'm good at something." Today, Jamie Oliver has one of the most impressive resumes in the food world: chef, TV personality, restaurateur, multi-cause activist, and author. This week, Jamie tells Dan about his life story, including finding a new direction after the core of his restaurant empire collapsed.If you sign up for our newsletter by January 20 you'll be entered to win a giveaway for Jamie's new book, Simply Jamie: Fast and Simple Food. You'll also be entered to win all future Sporkful giveaways. Open to US and Canada addresses only.This episode originally aired on February 3, 2020, and was produced by Dan Pashman, Emma Morgenstern, Harry Huggins, with editing by Tracey Samuelson. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Thank you for joining us for another episode of the Low Carb MD Podcast. Dr. Aseem Malhotra is an award-winning consultant cardiologist and one of the world's most influential campaigning doctors. Based at the HUM2N Clinic in London, he is globally regarded for his expertise in evidence-based medicine, obesity, coronary artery disease, and preventive cardiology. Dr. Malhotra graduated from the University of Edinburgh in 2001 and has since become a medical game-changer, enlisting celebrities like Jamie Oliver and Steven Gerrard in his crusade to improve public health. In this episode, Drs. Brian, Tro, and Aseem talk about… Why Dr. Aseem decided to become a doctor The story of his parents' journey moving from India to the United States Institutional racism in the NHS Why it is of utmost importance for the safety/preservation of society that doctors and medical professionals have integrity and courage How Dr. Aseem started to become aware of major issues in the pharmaceutical industry The lackluster approach to obesity and metabolic dysfunction in the West Dr. Aseem's perspective on the mRNA COVID vaccines Why weaponizing terms such as, ‘anti-vax,' is misleading and harmful Conflicting financial interests between doctors and the pharmaceutical industry Why it is essential for the survival of a society the people extol and practice integrity and courage Why people occasionally choose to be willfully ignorant For more information, please see the links below. Thank you for listening!   Links:   Dr. Aseem Malhotra: X: https://x.com/draseemmalhotra First Do No Pharm Film: https://nopharmfilm.com/ Website: https://draseemmalhotra.co.uk/   Dr. Brian Lenzkes:  Website: https://arizonametabolichealth.com/ Twitter: https://twitter.com/BrianLenzkes?ref_src=twsrc^google|twcamp^serp|twgr^author   Dr. Tro Kalayjian:  Website: https://www.doctortro.com/ Twitter: https://twitter.com/DoctorTro Instagram: https://www.instagram.com/doctortro/   Toward Health App Join a growing community of individuals who are improving their metabolic health; together.  Get started at your own pace with a self-guided curriculum developed by Dr. Tro and his care team, community chat, weekly meetings, courses, challenges, message boards and more.    Apple: https://apps.apple.com/us/app/doctor-tro/id1588693888  Google: https://play.google.com/store/apps/details?id=uk.co.disciplemedia.doctortro&hl=en_US&gl=US Learn more: https://doctortro.com/community/ 

Chris and Andy talk about some of the TV they've been consuming while in London, including Jamie Oliver's cooking show (1:00). Then they discuss the new 'Day of the Jackal' series, a remake of the 1973 film, and why it ends up just feeling like filler for Peacock (9:53). Finally, they talk about the most recent few episodes of 'Disclaimer' and why the show ultimately did not work, even though it has the star power of Alfonso Cuarón and Cate Blanchett behind it (33:11). Hosts: Chris Ryan and Andy Greenwald Producer: Kaya McMullen Learn more about your ad choices. Visit podcastchoices.com/adchoices

TICKETS ARE ON SALE FOR OUR FALL TOUR! REMAINING DATES: BOSTON, PHILADELPHIA, DC, AND NEW YORK CITY! GET 'EM AT WHOWEEKLY.US/LIVE. BREAKING: Lots of people in NYC look like Timothée Chalamet — but a lookalike contest may have just proved his Themdom... Halloween (weekend #1) is upon us, and stars are starting to stage photoshoots! jk they might just be ATTENDING PARTIES this year! One can only hope. Plus, Rachael Ray launches a podcast with a bang, Jamie Oliver brings awareness to a cheese heist, Pete Davidson looks good! and there's a scandalous lawsuit brewing over at the Hallmark Channel. Dave Annable goes back to grey, Todd Chrisley was fired from his church gig after being too chatty and Sutton Foster (gasp!) files for divorce. We play the RARE game of "I Don't Know Her" #Conclave and wonder what beers are selling in Madison, WI. Plus, Gleb and Brooks break up just one week after they're kicked off DWTS, lol! And Ochocinco is SINGLE! OKAY?! As always, call in at 619.WHO.THEM to leave questions, comments & concerns for a future episode of Who's There?. Get a ton of bonus content over on Patreon.com/WhoWeekly To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices