Podcast appearances and mentions of Jamie Oliver

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

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.

Neste episódio, os apresentadores Carlos Pellerin (@pellerincarlos) e Lara Vieira (@vieiralara) recebem Dennis Nakamura (@dennisnaka) — um empresário com um testemunho poderoso e uma jornada marcada por fé e excelência. Dennis tem uma conexão especial com o Presente Diario, carro-chefe da RTM, e sua trajetória profissional impressiona: ajudou o iFood a ultrapassar R$ 2 bilhões/ano, foi peça-chave no crescimento da WESTWING, lidera mais de 25 empresas em diferentes áreas e está prestes a abrir seu novo restaurante em sociedade com ninguém menos que o renomado chef britânico Jamie Oliver. Uma conversa inspiradora sobre como Deus é glorificado através dos negócios, do testemunho de vida e das oportunidades que surgem quando colocamos tudo nas mãos dEle. Não se esqueça de se inscrever, ativar o sininho e compartilhar esse episódio com quem precisa ouvir essa mensagem! Comente aqui o que mais falou com você nesse bate-papo! ______________________________________ Converse com a gente:Instagram @nacontramaortmWhatsApp da RTM - (11) 97418-1456 Patrocinador:A Universidade Evangélica de Goiás, UniEVANGÉLICA, é uma das maiores e melhores instituições de ensino superior de Goiás. Cursos de Graduação Presencial e EaD, Pós-Graduação, Mestrado, Doutorado, Cursos Livres, Centro de Línguas, Intercâmbios e mais.A UniEVANGÉLICA é Nota 5 no MEC. Sua vocação exige a melhor formação. Saiba mais em: bit.ly/uni-acessos Equipe NC Cast:Carlos Pellerin, Eliakim Rodrigues, Gabriella Gouvêa, Lara Vieira, Luiz Felipe, Paulo Henrique, Pedro Campos e Thiago Lisa. #NCCast #EmpreendedorismoCristão #DennisNakamura #TestemunhoDeVida #PresenteDiário #RTM #FéENegócios #JamieOliver #Inspiração #DeusNosNegóciosSee 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!

In this episode of ScaleUp Radio, we delve into the inspiring entrepreneurial journey of Suki Pantal, the founder of Suki's Curries and Spices. Suki transitioned from a corporate career to building a thriving food-based business, turning her passion for Indian cuisine into a multi-faceted venture. What started as an Instagram page during the COVID-19 lockdown has since expanded into cookbooks, online cooking classes, food festival demonstrations, and social media content creation. Suki even made a notable appearance on Jamie Oliver's TV show, The Great Cookbook Challenge, which helped elevate her brand – but she shares how success still required persistence and hard work. During our conversation, Suki takes us through: ✅ How she built her business from scratch – from Instagram posts to published cookbooks and interactive cooking classes ✅ The challenges of securing publishing deals – including how she faced numerous rejections and eventually secured deals through direct outreach ✅ Her revenue streams – including cookbook sales, virtual cooking classes, food festival demos, and social media partnerships ✅ The future of Suki's Curries and Spices – with plans to launch spice mixes, meal kits, and even a YouTube channel ✅ Key lessons on scaling up – from balancing multiple revenue streams as a solo entrepreneur to the importance of passion and authenticity Suki's journey is a great example of how persistence, adaptability, and creativity can help entrepreneurs break into competitive industries. If you've ever thought about turning a passion into a business, this episode is packed with valuable insights! Make sure you don't miss any future episodes by subscribing to ScaleUp Radio wherever you like to listen to your podcasts. For now, continue listening for the full story from Suki.   Scaling up your business isn't easy, and can be a little daunting. Let ScaleUp Radio make it a little easier for you. With guests who have been where you are now, and can offer their thoughts and advice on several aspects of business. ScaleUp Radio is the business podcast you've been waiting for. If you would like to be a guest on ScaleUp Radio, please click here: https://bizsmarts.co.uk/scaleupradio/kevin   You can get in touch with Kevin here: kevin@biz-smart.co.uk   Kevin's Latest Book Is Available! Drawing on BizSmart's own research and experiences of working with hundreds of owner-managers, Kevin Brent explores the key reasons why most organisations do not scale and how the challenges change as they reach different milestones on the ScaleUp Journey. He then details a practical step by step guide to successfully navigate between the milestones in the form of ESUS - a proven system for entrepreneurs to scale up. More on the Book HERE - https://www.esusgroup.co.uk/   Suki can be found here: Instagram - https://www.instagram.com/suki_curries_spices/ Website - https://www.sukipantal.com/   Resources: John Grisham - https://jgrisham.com/ Adobe - https://www.adobe.com/uk/ Wix - https://www.wix.com/

Diese Folge ist ganz im Zeichen der Vitamine.Vitamine sind essentiell, Peter klärt auf welche Vitamine es gibt und für was sie zuständig sind.Was hat es mit Yogiyogi Milch auf sich? Was haben Ratten mit Vitamin C zu tun? Warum trinken wir so gerne Cola, Fanta und andere Säfte?Neugierig geworden? Dann hört rein in #ersthosedannsocken - die #Weltrekordfolgen Wenn du diesen Podcast unterstützen möchtest, dann erzähle deinen Freunden, Kolleginnen und Kollegen von ihm und bewerte ihn beim Podcastdienstleister deiner Wahl!Ihr findet unsere Sponsoren unter:⁠DZR⁠ ⁠Die Praxisentwickler⁠Ihr findet uns online unter:Doc.Blattner:⁠Instagram⁠⁠ Threads⁠Doc.Tandon:⁠Instagram⁠⁠ Threads⁠⁠ Youtube⁠⁠ Website⁠Christian Both:⁠Instagram⁠⁠ Threads⁠Marius:⁠Instagram⁠Fundamental:⁠Instagram⁠⁠ Threads⁠⁠ YouTube⁠⁠ Website

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.

Today we're joined by the delightful Avi Shashidhara who's Head Chef of the multi-award winning Pahli Hill Bandra Bhai in Fitzrovia, which Jamie Oliver recently revealed as his favourite restaurant in the city. Avi's journey is an incredible one which has taken him from growing up in Bangalore to working for Antonio Carluccio in India to working at various Michelin starred restaurants in the UK before running the River Cafe for 10 years to cooking personally for Anthony Bourdain & Nigella Lawson to now running one of London's greatest restaurants. Avi is in a wonderful sharing mood as he entertains us with crazy stories of; being bullied in a 2 Michelin starred restaurant, the brutality of Indias fine dining culinary college, working at India's first boutique hotel under Chef Antonio Carluccio, the magic of working at the river cafe for over a decade, why PR agencies are ruining the food scene, why Michelin are 'anti-indian restaurants' and so much more.....it's a real juicy one, so sit back, relax and enjoy! ------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Get tickets to Avi and Andi Olivers supper here - https://www.pahlihillbandrabhai.com/whats-on/a-dinner-with-andi-oliver Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

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.

For this bonus episode, Nat and Jo are chatting about one of their favourite telly genres - cooking shows. They hear from listeners about their fave chefs and cooking telly, including Nigella Lawson, Jamie Oliver and Angela Hartnett. Plus they give backstage goss about some of the shows they've been on themselves. What was it like for Jo on Cooking With The Stars and Ready Steady Cook? How was Nat's experience on Sunday Brunch and has she ever been asked to do MasterChef?Natalie Cassidy and Joanna Page chat about all things on and off the telly. What they can't stop watching, what they definitely aren't going to bother with, new releases and comforting classics – TV is timeless and no telly is out of bounds. As well as having a natter about what's on TV, they share backstage goss from the world of telly, whilst also cracking up about the more humbling moments in their lives. Self-confessed TV addicts and stars of two of the biggest shows on our screens, EastEnders and Gavin and Stacey, Natalie and Joanna are the perfect companions to see what's occurring on and off the telly.Get in touch by sending us a message or voice note via WhatsApp to 03306 784704.Hosts: Natalie Cassidy and Joanna Page Producer: Georgia Keating Executive Producer: Richard Morris Commissioning Editor: Rhian Roberts Production Co-ordinator: Becky Carewe-Jeffries Sounds Editor: Arlie Adlington Music by MCassoOff The Telly is a BBC Studios Audio Production for BBC Sounds.

Today on the radio show. 1 - Smoko chat. Jay's twins are now at intermediate. 5:33 - Izzy’s UFC fight night this weekend. 8:33 - Mindbenders. 11:12 - I’m Beached as bro. 15:58 - Trump pays federal employees 8 months' salary who want to quit. 17:39 - I made my neighbour fall off his roof. 22:03 - Neghbourly rivalry. 27:10 - Red Bull Trolley Grand Prix. 32 - Band T-shirts. 34:25 - Must watch. Landman. https://bit.ly/3WEzRdk 39:41 - Superhero names based on your fear. 42:55 - Trump’s diary obligations remixed. 45:10 - Jamie Oliver’s first year as the naked chef. 49:35 - Late mail. 52:12 - Last drinks. Get in touch with us: https://linktr.ee/therockdrive

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

In this episode, Louis is joined by celebrity chef and best–selling cookbook author, Jamie Oliver. Jamie tells Louis about his public feuds with Gordon Ramsey and Anthony Bourdain, chopping part of his finger off on live TV, and why his jerk rice caused such a stir. Plus, Louis provides some recipe tips…     Warnings: Strong language, as well as discussion around food production that may upset some listeners. Visit spotify.com/resources for information and resources.      Links/Attachments:   TV Show: ‘The Naked Chef' (1999) – BBC  https://www.youtube.com/watch?v=4-CeoHHDYw8    TV Show: ‘Louis Theroux's Weird Weekends' (1998) – BBC (UK only)  https://www.bbc.co.uk/iplayer/episodes/b006w7gn/louis-therouxs-weird-weekends    Jamie's Italian https://italian.jamieoliver-rg.com/    Book: Simply Jamie, Jamie Oliver (2024)  https://www.jamieoliver.com/recipes/books/simply-jamie    TV Show: ‘Jamie's Kitchen' (2002) – Channel 4  https://www.imdb.com/title/tt0358844/    TV Show: ‘Jamie's School Dinners' (2005) – Channel 4  https://www.youtube.com/watch?v=DG66rKiNkw4    ‘Lads, Gak and Union Jacks: The Oral History of ‘Cool Britannia'' - Vice  https://www.vice.com/en/article/lads-gak-and-union-jacks-the-oral-history-of-cool-britannia/     Song: ‘Jiggle Jiggle', Louis Theroux and Duke & Jones (2022)  https://open.spotify.com/artist/016Rz5DsXUPPxosNTZLYcv    TV Show: ‘Only Fools and Horses' (1981 - 2003) – BBC (not available to watch)  https://www.bbc.co.uk/programmes/b006xthd    Harvey's, London (1987 – 1993)  https://www.thegoodfoodguide.co.uk/editorial/GFG-archives/1988-to-1993-marco-pierre-white-at-harveys--six-years-that-inspired-a-new-generation-of-chefs#    Book: White Heat, Marco Pierre White (1990)  https://www.worldofbooks.com/en-gb/products/white-heat-25-book-marco-pierre-white-9781845339906?price=27.00    Book: Kitchen Confidential, Anthony Bourdain (2000)  https://www.worldofbooks.com/en-gb/products/kitchen-confidential-book-anthony-bourdain-9781408845042?sku=NGR9781408845042&gad_source=1&gclid=Cj0KCQiAj9m7BhD1ARIsANsIIvBU0sOfPH6enBc2Qpztul1QXcMLLn8uut7WbtMgryXA3UkvNOMH3gEaAmMtEALw_wcB    ‘Jamie Oliver's Empire Collapses as 22 UK Restaurants Close' – The Guardian  https://www.theguardian.com/food/2019/may/21/jamie-oliver-jobs-administrators-restaurants-jamies-italian    Book: The Naked Chef, Jamie Oliver (1999)  https://www.worldofbooks.com/en-gb/products/naked-chef-book-jamie-oliver-9780718143602?sku=GOR001223048&gad_source=1&gclid=Cj0KCQiAj9m7BhD1ARIsANsIIvD4Smq_BjCdfmuhtcCExQXMOuf2ipLA-EDglvrr5ithxbO71JFNRJkaAuKPEALw_wcB    Bite Back 2030  https://www.biteback2030.com/    ‘I Was a Cookbook Ghostwriter' – The New York Times  https://www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html#:~:text=Julia%20Turshen%2C%20who%20is%20writing,a%20culinary%20romp%20through%20Spain.    Podcast: ‘Young Again with Kirsty Young' - BBC Sounds  https://www.bbc.co.uk/programmes/m001rgtq    TV Show: ‘Jamie: Fast and Simple' (2024) – Channel 4  https://www.channel4.com/programmes/jamie-fast-and-simple    Credits:  Producer: Millie Chu   Assistant Producers: Maan al-Yasiri and Emilia Gill Production Manager: Francesca Bassett   Music: Miguel D'Oliveira   Audio Mixer: Tom Guest  Video Mixer: Scott Edwards   Shownotes compiled by Immie Webb   Executive Producer: Arron Fellows       A Mindhouse Production for Spotify   www.mindhouse.co.uk     Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today we're joined by the Financial Times food critic and multi-award winning food writer, author and owner of the famous Fitzbililes cafe's Tim Hayward to uncover his fascinating story and unpick his varying views on the industry. Tim has a fascinating life story which takes us from; working in the deep-south as an illegal alien working as a line chef in various diners to writing comedy for BBC Radio 4 alongside Armando Iannucci to becoming one of the most respected food writer and critics in the world. In this interview we uncover; why food critics have gone soft since covid, the hardest reviews he's ever written, why natural wine has a huge marketing problem, why you should never put a certain something on your bacon sandwich, how he turned around Fitzbillies from bankruptcy into a thriving business, the impending death of restaurants, how Jamie Oliver and Gordon Ramsay made men finally fall in love with cooking, why he would never have his own Substack, why he's tempted to buy The Regency Cafe, what its like working in diners in the deep-south, why you should never do anythign for free, the secret to cooking the perfect steak, his favourite restaurants and much much more..... --------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

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.

⚡️Revealing the truth about the covid-19 vaccine, statins and prescription drugs

Want to hear from a naturopath from down under?Jess Donovan, with her lovely Aussie accent, shares all sorts of goodness with us today on the Healthy Parenting Handbook, like:favorite immunity-boosting foods to recommend to busy familiesthe best way to get probiotics integrated into your familycommon nutrient deficiencies in kids (and what you can do to seek the best balance)food allergy management, whether the allergy is IN your family or just around youhow mom's health may be related to her kids'And so much more!Jess hosts an online masterclass where you'll discover 3 PROVEN ways to TRANSFORM your Kids GUT HEALTH to improve their behavior, fussy eating, immunity, and allergies. Grab your FREE spot here!Thanks to today's sponsor, Chef Junior, the only real food cookbook written by kids, for kids! Find it at kidscookrealfood.com/chefjr.Resources We Mention for Balancing NutritionFind Jess Donovan online hereJess's free book on gut healthSauerkraut recipeFermentation ebookKimchi recipeWater Kefir recipeProbiotics for kids: MaryRuth's liquid probiotic, JustThriveGuide to finding a fish oil supplementEinkorn pastaUS Wellness MeatsChia pudding for omega 3sGluten and Dairy-Free Guide for RookiesMy interview about epigenetics The Jamie Oliver video we talked about Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

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/ 

In this episode of Wake Up, Look Up, Zach Weihrauch reflects on the controversy surrounding Jamie Oliver's children's book, exploring how the tension between fantasy and offense challenges the freedom of creativity and the Gospel call to truth and common sense.Have an article you'd like Zach to discuss? Email us at wakeup@ccchapel.com!

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He writes pretty decent cookbooks, but Jamie Oliver's sidestep into writing children's novels hasn't gone so well. The celebrity chef has had to halt sales of his latest book ‘Billy and the Epic Escape' around the world over its portrayal of first nations Australians. One chapter features an Aboriginal girl with mystical powers living in foster care, who's abducted from her home in central Australia.Today, Wiradjuri writer, poet and academic, Jeanine Leane, on what Jamie Oliver got so wrong.Jeanine Leane criticises the book for perpetuating harmful stereotypes and misrepresenting Aboriginal culture. She emphasises the importance of cultural sensitivity and the need for proper consultation with First Nations communities.Leane talks about the ongoing issue of cultural appropriation and the lasting damage it can cause. She also discusses the role of sensitivity readers in preventing misrepresentations. Featured: Jeanine Leane, writer and poet and Associate Professor in Creative Writing at the University of MelbourneKey Topics:Jamie Oliver children's book controversyCultural appropriation in literatureSensitivity readingAboriginal representation in mediaStolen GenerationsMisrepresentation of Indigenous culturesRole of sensitivity readers

Australia correspondent Peter Ryan spoke to Lisa Owen about the celebrity chef Jamie Oliver being in hot water, he's been forced to withdraw a children's book which is being slammed for stereotypying the indigenous population.

Liam Payne, Jackie O and who should be held responsible for another person's addiction. We discuss.  Plus, it's been five days but it feels like a month. In the wash-up from the American presidential election, what's actually useful in understanding what it means for women… everywhere.  And, a children's book written by a very famous man has been pulled off the shelves all around the world. But how did it get there in the first place?    Support independent women's media What To Listen To Next:  Listen to our latest episode: My Summer Vagina & Emotional Regulation Listen: Revisiting Our Conversation About Matthew Perry's Memoir Listen: The Block Dramala Listen: Bonnie Blue & Filming Sex At Schoolies Listen to US Election: How The Hell Did Trump Win? Mia & Amelia Debrief Listen to US Election: US Election Emergency Meeting: Not Again Listen: What It Means To Have 'Hair Freedom' Listen to No Filter: Jackie-O [Part 1]: The Addiction That Almost Ended Her Connect your subscription to Apple Podcasts  The End Bits:  Sign up to the Mamamia Out Loud Newsletter for all our recommendations and behind-the-scenes content in one place.  Join the Month of MOVE Get $30 off a Mamamia subscription and get unlimited access to our feel-good exercise app. Head here to get a yearly subscription for just $39.  What to Read:  Read: Adrian Portelli just spent $15 million on The Block. Here's everything we know about him. Read: In 2023, Jamie Oliver became a children's book author. His second book was just pulled from shelves. Read: Trump won the US election. This is what happens now. Read: Every word of Kamala Harris' powerful concession speech. Read: Matthew Perry, Jackie O and what we want from "celebrity addicts". GET IN TOUCH: Feedback? We're listening. Send us an email at outloud@mamamia.com.au Share your story, feedback, or dilemma! Send us a voice message Join our Facebook group Mamamia Outlouders to talk about the show. Follow us on Instagram @mamamiaoutloud CREDITS: Hosts: Holly Wainwright, Mia Freedman & Jessie Stephens  Executive Producer: Ruth Devine Senior Producer: Emeline Gazilas Audio Production: Leah Porges Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

It's our weekly round up! The best of the week from our National radio show THE PICKUP. Every week we are joined by our radio co-host Mitch Churi at 3pm on the KIIS Network. You can listen live on iHeart radio, or catch up here each week!For more follow @THEPICKUP on socials. On the show:  2024 Oxford Dictionary Word of the year  Tom Hanks and the best years of life First date red flag questions Mitch's naked haircut Jamie Oliver  You can watch us on Youtube Find us on Instagram Join us on tiktokSee omnystudio.com/listener for privacy information.

AP correspondent Karen Chammas reports on controversy over a book written by Britain's celebrity chef Jamie Oliver.

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

Chef Jamie Oliver explains how some stole almost $390k worth of cheese. Wisconsin pizzeria apologizes for unintentionally contaminating pizzas with THC. Why McDonald's isn't at fault with the Quarter pounder with Cheese, with a side of E.coli situation. Elliot Lake man found dancing and urinating inside a minivan. Perfect for a horror movie: Depopulated village in Japan crafts dolls for a sense of life.  A tattoo shop in Colorado Springs is fighting back against an apartment complex… with dicks.

Nobody has moulded the UK magazine culture quite as much as James Brown.His CV makes for some impressive reading - at 22 he was the Features Editor of the NME, he founded the iconic Loaded Magazine at just 27 and would go onto work at GQ where he started their now infamous 'Man of the Year Awards' and gave an unknown chef by the name of Jamie Oliver his first food column.More impressively, he negotiated all of this whilst dealing with the unthinkable trauma of the suicide of his mother and an addiction to drugs and alcohol.His book Animal House reads like the British version of Wolf of Wall Street. Give enough free drugs and booze to an excitable group of succesful 20 somethings in London in the 90s and just see what happens!In amongst the wild stories is a inspiring story about overcoming both trauma and addiction.The James that Hamish got to meet was retrospective, wise, kind and a formidable storyteller. Like us, he is not here to tell anyone how to live their lives. His life story is one to be shared. What you choose to do with the lessons that he has learnt is totally up to you!Sit back and enjoy the wonderful James Brown!NotesJames Brown's Book: https://www.amazon.com.au/Animal-House-James-Brown/dp/1787477908James' Instagram: @jamesjamesbrownJOIN PATREON! and buy us a Cuppa so we can keep being awkward!https://www.patreon.com/user?u=81897291www.cuppa.community – The Free Social Network for the Sober and Sober Curious - Sober Events – Therapy – Sobriety Courses – Sober Groups and loads more.@soberawkward @drunkmummysobermummy@cuppa.community @hamishadamscairns @patreon @spotifyIf you are struggling with your relationship with alcohol please reach out to your local doctor, a therapist, AA Group or just chat to a close friend. Don't feel shame, just get the help you deserve. Contact us! If you have a topic you'd like us to cover then please email us -vicandhamish@soberawkward.comSign up to our 30 Day Sober Tour Guide at www.soberawkward.com#soberawkward #soberawkwardpodcast #drunkmummysobermummy #cuppa.community #sober #sobermom #sobermummy #sobriety #soberaf #sobermovement #sobercurious #alcoholfree #mummybloggers #writersofinsta #soberfamily #greyareadrinking #addiction #soberissexy #soberwomen #sobermomtribe #sobrietyrocks #soberlifestyle #alcoholfreelife #wedorecover #sobernation #mumblog #mentalhealth #motherhood #wineoclock #sobermums #selfcare #womeninrecovery #sobercommunity #soberdads #1000sundays Hosted on Acast. See acast.com/privacy for more information.

We're back for week 5 of our Second Helpings series, and it's chef week! We were only going to do meals on wheels and travel to someone else's place if they were someone we had been angling for since series 1. And of course they were most certainly going to get THE chicken soup (I had a massive cold so it was selfishly suggested by moi). We went to meet the one and only Jamie Oliver! The Naked Chef, the people's champ, the person who taught most of us millennials how to cook. We grabbed Jamie at Jamie Oliver HQ after we watch him high five all his staff, kiss babies and see a team pickling sesh going on. He proclaims mum's balls are the best he's ever had, we talk a lot about family, the nostalgic smell of hibiscus, dyslexia, his wife eating gravy with a fork and holding back his cookbook Veg for years. We're back next week for our final Second Helpings of this series, but boy are we going out with a bang, our favourite music legend and icon, we can't wait! Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Art of Being Well, Dr. Will Cole sits down with Aliza J. Sokolow, chef, food stylist, and author of the children's book THIS IS WHAT I EAT. Aliza shares her inspiring journey, from working with Jamie Oliver's Food Revolution project to becoming an award-winning food stylist and author. They discuss Aliza's efforts to reform food systems in U.S. schools, the benefits of involving kids in food choices, and the importance of family meals. Aliza also provides practical tips for encouraging kids to try new foods and establishing healthy eating habits. Tune in for an insightful conversation on transforming food practices at home and in schools. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Try AG1 and get a FREE 1-year supply of Vitamin D3K2 AND 5 free AG1 Travel Packs with your first purchase at drinkAG1.com/willcole.Get your free LMNT Sample Pack with any purchase at drinklmnt.com/WILLCOLE. Also try the new LMNT Sparkling — a bold,16-ounce can of sparkling electrolyte water.Go to timelinenutrition.com/WILLCOLE and use code WILLCOLE to get 10% off your order.Visit us.jshealthvitamins.com/willcole and use code WILLCOLE at checkout for 20% your first order or subscription.Go to start.culinahealth.com to book your first session with a registered dietitian today. Your insurance probably covers it and you could pay $0 out of pocket.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.