Podcast appearances and mentions of Jamie Oliver

"I blame Jamie Oliver"Today, the girls confirm that Brian and Georgie are still together.. despite their disagreements.The girls have a catch up, from spiders falling on brides to Jamie Oliver being blamed for bottle caps.Bitches from a bride - A wedding guest said she is going to look better than the bride?!Let us know your thoughts on today's episode, and send in your bitches in our DM's.************************************The Unfiltered Wedding HubWe have built a community for couples that are planning their wedding!Think of it as your favourite podcast chat... in your pocket. Ask questions, gain inspo, find suppliers and chat sh*t.With industry experts, fellow couples and your two favourite girls – Georgie & Beth, The Unfiltered Wedding Hub will be the only resource you need to plan your big day.Sign up today and get full access for £14.99 p/m (no cancellation period) - https://the-unfiltered-wedding-hub.circle.so/home***************************************So... Georgie has written a bookPre-order 'It's Your Wedding: A Step-by-Step Down the Aisle' today (release date 13th Feb 2025) - https://amzn.eu/d/3THATBx***************************************Make sure you follow us on Instagram & TikTok!The Unfiltered Bride - @the.unfiltered.brideGeorgie - @georgina.rose.eventsBeth - @etiquetteeventstyling Hosted on Acast. See acast.com/privacy for more information.

Stuart is joined by Jon Culshaw, the star of the much loved comedy series Dead Ringers, which is about to hit the road for its 25th anniversary tour. Harriet Dyer is Easily Distra.... so let's hope she doesn't wander off halfway through the show. Jon Watts discovered his love of cooking in custody. After being taken under the wing of Jamie Oliver he's now a culinary star in his own right, about to publish his third book. And there's music from the Manchester based, New Zealand born singer songwriter Nadia Reid from her acclaimed third album Enter Now Brightness and soul singer Yazmin Lacey. Presenter: Stuart Maconie Producer: Jessica Treen

Overnight News, 2. We Have Zero Shame, 3. Tom & Callum Are Time Travellers!?! 4. Fit Check! 5. The Worst Day? 6. Put It On The Company Card, 7. Jamie Oliver's Late Night Bacon Sangas? The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials. Instagram - @fresh927 Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

What does it take to go from microwaving jalapeño poppers at Old Orleans to co-founding two of London's most beloved restaurants? In this episode of The Go-To Food Podcast, Tim Siadatan tells the story of his unlikely start in hospitality, the life-changing opportunity of Jamie Oliver's Fifteen, and the discipline and creativity he absorbed while training under some of the city's most influential chefs.Tim shares how formative stints at St. John and Moro shaped his approach to food, fire, and flavour, and why opening Trullo felt like the right moment to bring his own vision of Italian cooking to life. He reflects on the lessons of building a restaurant with soul, the tough realities of the industry, and the importance of serving food that people really want to eat.Then came Padella — the pasta bar that would go on to attract legendary queues. Tim lifts the curtain on its creation, the sheer logistics of cooking 700 plates of pasta a day, and the decisions that go into everything from whether to serve fresh or dried pasta to how you manage a team through the challenges of Covid and Brexit.From his Old Orleans beginnings to the queues outside Padella, Tim's journey is packed with memorable moments: Jamie Oliver's Fifteen and its transformative sourcing trips, learning fire cooking at Moro and the art of salads at St. John, the logistical realities of serving 700 plates of pasta a day, and the endless debate of fresh versus dried. He recalls near-drowning off the coast of San Sebastián, long Italian lunches from Tuscany to Amalfi, banning one very creepy regular, and why a Tuscan mixed grill followed by his mum's lemon-crunch pie would be the dream way to end any meal.-----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.

Send us a textWhat if you stopped dreading your birthday… and started f*cking launching it instead?In this episode, I'm turning 53… but don't get it twisted. This isn't some soft-focus, motivational take on aging. This is Version 5.3. Upgraded. Debugged. Unapologetic.Because reinvention does NOT mean becoming someone else.It means stripping off the labels you never asked for in the first place, and finally choosing the version of you that's been buried under the “good girl” script for freaking decades.You'll hear…

Celebrity chef, author and a man who has travelled the world plying his trade, Tobie Puttock is our guest this week and the kitchen is a space that brings him both passion and pain. While he can whip up a five star meal that will blow your taste buds away, Tobie is on a mission to eradicate the enormous amount of food we waste every single day, and it starts in our own kitchens. Tobie takes us on his amazing food journey, from the early days in a Carlton cafe cooking calamari to opening restaurants with Jamie Oliver, and now - reinventing what might be thrown out into a sustainable and practical pantry staple. Making a difference is not rocket science nor brain surgery, and Tobie shares tips on what we can all do. The Food Poll this week is full of fatty, buttery goodness. Or is it? What's your take on the humble avocado? Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/Catch us also on:Radio 2DD - Easy Listening - On Line - https://www.2dd.online/Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/Twitter & Instagram - @sarahfoodbytesPost-production by Chris GatesforHowdy Partners Media | www.howdypartnersmedia.com.au/podcasts© 2025See omnystudio.com/listener for privacy information.

Follow us on LinkedIn & subscribe to our bi-weekly ecommerce newsletter:https://www.linkedin.com/company/inside-commerce/Podcast summary:This conversation explores the future of Content Management Systems (CMS) in ecommerce, focusing on the evolution of page builders, the impact of headless CMS, and the integration of Gen AI in content generation.The discussion highlights the varying needs of businesses based on their size and type, the constraints of native page builders, and the importance of structured data and business agility. A case study on Jamie Oliver's migration to a headless CMS illustrates the practical benefits and challenges of such transitions. The conversation concludes with insights on the evolving role of Product Information Management (PIM) systems and future trends in the CMS landscape.Key takeaways1. The future of CMS in e-commerce is evolving rapidly.2. Not all brands prioritize content in the same way.3. The role of a CMS varies significantly by business type.4. Native page builders have inherent constraints.5. Headless CMS offers flexibility and scalability.6. Gen AI is transforming content management processes.7. Business agility is essential for adapting to changes.8. PIM systems are evolving beyond just product data management.9. Structured data is crucial for leveraging AI effectively.10. Empowering clients through technology enhances their capabilities.Chapters:[00:00] The Future of CMS in Ecommerce[01:44] Understanding the Role of CMS by Business Type[07:11] Constraints of Native Page Builders[12:35] Evolution of CMS Platforms and Headless Solutions[15:40] Impact of Gen AI on Content Management[21:05] Navigating Ecosystem Choices[24:15] The Speed of Change in Technology[25:52] CMS Evolution and the Role of PIM[29:18] Headless CMS: When and Why?[32:48] Empowering Clients Through Technology[38:05] Future Trends in CMS and Ecommerce

Jimi Famurewa is a British-Nigerian author, broadcaster and food critic whose writing blends cultural insight, wit, and deep empathy. As the former restaurant critic for the Evening Standard, he's become one of the most recognisable voices in British food writing, known for capturing not just what's on the plate, but also the people, stories, and histories behind it. A regular guest judge on the BBC One series MasterChef, he was also one of the lead judges on Channel 4's The Great Cookbook Challenge with Jamie Oliver. His debut non-fiction book, Settlers, explored the lives and legacies of Black immigrants in the UK. His new book, Picky, charts his journey from being a child who refused all vegetables, to becoming a Guild of Food Writers' Restaurant Critic of the Year.Become a My Perfect Console supporter and receive a range of benefits at www.patreon.com/myperfectconsole Hosted on Acast. See acast.com/privacy for more information.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner?In this episode, we're sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less.By the end of this episode, you'll:Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppersGet the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fussStock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dishSkip the sweat and savor the season — press play now and discover the summer dinner shortcuts! ***LinksCold silken tofu with chili soy sauce by The Floured CameraKorean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn't require soaking Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe30-minute sheetpan chicken fajitas from Midwest Foodie BlogCaprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen's focaccia recipe Jamie Oliver's Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes)Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked)

Zora und Hanna sind wieder vereint – diesmal sogar persönlich! Hanna war zu Gast in Hamburg, denn sie springt gerade bei DAS! als Vertretung für Zora ein. Im Anschluss ging's gemeinsam ins Restaurant Klinker, wo eine geräucherte Hollandaise auf Roter Bete für Begeisterung sorgte. Nur beim Service gab's einen kleinen Dämpfer… Währenddessen drückt Zora Azubi Elrik die Daumen – seine Abschlussprüfung läuft parallel zur Aufnahme und danach geht's für ihn direkt ins NOMA. Chapeau! Aus dem CreamTeam kam die Frage nach dem perfekten Carbonara-Rezept – und natürlich diskutieren die beiden das Thema mit viel Leidenschaft im Service-Bereich. Darf da jetzt Sahne rein oder nicht? Außerdem sprechen sie über die aktuelle Folge von Kitchen Impossible, in der sich Tim Mälzer und Jamie Oliver ein spannendes Duell liefern. Im Dreierlei dreht sich alles um Kokos: Zora und Hanna verraten ihre liebsten Gerichte – von süß bis herzhaft. Zum Schluss geht's beim Feierabendbier um die legendäre Laufsuppe! Denn in Schwerin steht wieder der 5-Seen-Lauf an, und Hanna ist voller Vorfreude. Danach geht es für sie auf eine kleine Reise nach Finnland, inklusive einem Rundflug über die Seenlandschaft. Zora hingegen wartet entspannt auf die Geburt und genießt die letzten ruhigen Tage.

Welcome to Unpacked, Five Questions, a new series where we go behind the scenes of one great travel story. In this episode, host Katherine LaGrave sits down with Afar contributing writer Lisa Abend, who recently traveled to Sicily to investigate the viral phenomenon of European countries selling homes for one euro. Based in Copenhagen, Lisa explores what really happens after the headlines fade—both for the buyers chasing their dreams and the Sicilian communities welcoming newcomers. She shares what it's like to be an outsider in a tight-knit village, the reality behind those too-good-to-be-true property deals, and why the distinctively Sicilian spirit still dominates despite an influx of foreign buyers. On this episode you'll learn: The real story behind Sicily's one-euro house program and what buyers actually get for their money How small Sicilian towns are responding to an influx of foreign buyers and what "welcoming" really looks like Why most one-euro house purchases take much longer and cost far more than buyers expect Don't miss these moments: [02:30] Lisa's first impressions of Sambuca di Sicilia and the feeling of being watched as an outsider [04:15] The elderly café customer who seemed hostile but just wanted to ask about his New Jersey cousins [06:45] Danny McCubbin's journey from Jamie Oliver collaborator to Mussomeli community member—and dream crusher [09:20] Why buying a one-euro house doesn't guarantee a residence permit or the right to drive [12:10] The difference between one-euro ruins and Lisa's dream 50,000-euro house with pizza oven potential Resources Read Lisa's complete Afar story about Sicily's one-euro houses. Follow Lisa Abend on Instagram for more European travel insights. Subscribe to Lisa's newsletter, the Unplugged Traveler, where she explores Europe without using the internet. Next Episode Preview Join Katherine in two weeks when she speaks with Peggy Orenstein, author and Afar contributing writer, who traveled to Busan, South Korea, and discovered a new love for the "second cities of the world." Be sure to subscribe to the show and to sign up for our podcast newsletter, ⁠Behind the Mic⁠, where we share upcoming news and behind-the-scenes details of each episode. And explore our second podcast, ⁠Travel Tales⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of ⁠Airwave Media⁠'s podcast network. Please contact ⁠advertising@airwavemedia.com⁠ if you would like to advertise on our podcast.

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.

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.

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

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

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.

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.

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 […]

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