Podcasts about Kahl

ARTIFICIAL INTELLIGENCE! These days, AI is all the rage, but it's also fueling more late-night doomscrolling than many care to admit. Whether we like it or not, though, Artificial Intelligence is no longer the stuff of science fiction — it's here, it's evolving faster than we are, and in some unsettling ways, it feels like we've begun teaching rocks to think (what could go wrong?). On the bright side, the rocks in 3Q3D's cocktail glasses are still cold, and the conversation – at least for now – still involves real people. While Chris Mikolay appears to welcome our new AI overlords, noted technophobe and hunter-gatherer enthusiast Amanda Adams assumes Episode 91's hosting duties, leading the trio down a dark and winding path that questions how AI is reshaping creativity, education, relationships, and perhaps, what it even means to be human. DRINKS IN THIS EPISODE:BABY GUINNESS SHOT >> 1 oz Kahlúa; 1/2 oz Baileys Irish Cream (floated carefully on top). Pour the Kahlúa into a shot glass. Using the back of a spoon, carefully float the Baileys on top to create a layered – and nearly perfect – deep fake of a miniature Guinness.PERFECT MANHATTAN COCKTAIL >> 2 oz rye whiskey; 1/2 oz sweet vermouth; 1/2 oz dry vermouth; 2 dashes Angostura bitters. Add all ingredients into a mixing glass with ice. Stir until well chilled. Strain into a chilled coupe or martini glass and garnish with a Luxardo cherry or a lemon twist. A classic cocktail that pairs perfectly with a Cadbury Egg (or 3).PINK GIN COCKTAIL >> 2 oz Dingle Gin (or any London dry gin); 2–3 dashes Angostura bitters. Add gin and bitters to a mixing glass filled with ice. Stir gently and strain into a chilled cocktail glass. Garnish with a lemon twist if desired.Simple, sophisticated, and tinged with just enough mystery — fitting for a conversation about our AI future.  If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.  Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en  Facebook:  https://www.facebook.com/3Drinkspodcast  

Happy "National High Five Day"! Dish them out at work & at home! Looking like some rain and possible thunderstorms during the overnight into tomorrow morning. In the news this morning, the man who allegedly abducted Sophia Franklin is being extradited to Wisconsin after being arrested in Nebraska, Zoom went down for several hours yesterday, Fyre Fest 2 is officially "postponed", an in-home daycare worker in Trempealeau has been arrested on suspicion of child abuse, there was a gas leak at the Onalaska Middle school yesterday, and a new Brett Favre documentary coming to Netflix in May. In sports, the Brewers beat the Tigers yesterday afternoon for another series win, the Heat beat the Bulls and the Mavs beat the Kings last night in the NBA Play-In tourney, and a starting offensive tackle for the WI Badgers is out for the season with an ACL tear. Elsewhere in sports, an MLB ump got drilled last night, the Savannah Bananas are finally going to be on national TV, and Kris Letang had successful heart surgery. We let you know what's on TV tonight and we talked about some smart things to do with your tax refund(assuming you're getting one). Plus, a missing toddler who was found by a dog named Buford, and a local bookstore that got some much-needed help from some residents to help move to their new location. It's "Hypothetical Thursday", and Brian's question for Jean was: "If you could only watch movies or TV shows for the rest of your life, which would you choose?" Meanwhile, Jean's question for Brian was: " In case you missed it, McDonald's is bringing back Snack Wraps sometime later this year, Pringles & Miller Lite teamed up for a few new flavors, and Kahlúa wants you to drink an espresso martini out of a "glass" made from chocolate. Office Cora joined us this morning to talk about what she's up to this weekend in the 715, and the allegedly smelly French tennis player responded to a request that she put on some deodorant. And in today's edition of "Bad News with Happy Music", we had stories about a bride-to-be who was late for her own wedding, a rabbit that apparently got sucked into an airplane engine and forced it to make an emergency landing, police in Washington state are asking for people to come down to the station & smoke some weed, and a #FloridaMan who stabbed a woman at a grocery store after she complained about his kid's behavior. See omnystudio.com/listener for privacy information.

Apply the power of Jesus' sacrifice to your life—and don't keep it to yourself, share the Lamb with others. ABOUT THE MESSAGEIn part one of "The Blood," Pastor Joey Kahl shows us the powerful story of atonement—how God has always made a way to cover our sin, from the garden with Adam and Eve to the sacrifice of Jesus, our Passover Lamb. Through the lens of Scripture and the traditions of Passover, we see how Jesus was selected, inspected, and ultimately sacrificed for us. But it's not enough just to know about the Lamb—we're called to apply the blood and share Him with others.ABOUT JESUSIf you want to learn more about who Jesus is and what it means to have a relationship with Him, we would love to help you on that journey: https://www.thechurch.fm/jesus For a deeper dive into The Word of God on a daily basis check out our Free Ancient Paths Daily Devotional: https://www.thechurch.fm/ancient-pathsWHO WE AREWe believe that the goal of every Christian is To Be Conformed Into the Image of Jesus Christ, and a relationship with Jesus as well as being involved in a healthy church community are both important to achieving that goal. Find out more about who we are and all that we do at httos://www.thechurch.fm/aboutWe would love to meet you in person! Find our locations and service times here https://www.thechurch.fm/campuses and download our smartphone app here https://pushpay.com/get?handle=saintamantcampus&source=external to access video content, daily devotionals. updates on what is doing on at he church. and so much moreTo get connected here at The Church International simply visit us here https://www.thechurch.fm/connect-track and we will walk you through all of the life giving opportunities that we have to connect with you and your family.We want to give a special thanks to everyone who donates to what God is doing through this ministry. If you would like to partner with us through generosity and giving you can do so at https://www. thechurch.fm/give-online.SOCIAL MEDIAThe Church International:Facebook: https://www.facebook.com/thechurchinter/Instagram: https://www.instagram.com/thechurchinternational/Website: https://www.TheChurch.FMPastor Mark:Facebook: https://www.facebook.com/MarkAStermerInstagram: https://www.instagram.com/mark_stermerPastor Cindy:Facebook: https://www.facebook.com/cindy.stermer.9Instagram: https://www.instagram.com/cindy_stermer

Just a Bit Outside's Director Sean Hanish & Producer Kelly Kahl join Wisconsin Sports Daily live in studio to discuss their film coming to the Roku Channel! Sean & Kelly also talk their experience at Bob Uecker's Celebration of Life.

03-20-25 The Mason Crosby Show Interviews: Kelly Kahl full 1178 Thu, 20 Mar 2025 16:14:57 +0000 dgaWMnCy6b7vtRHbqDiw64bFh2rZiyyi sports Brewers Coverage sports 03-20-25 The Mason Crosby Show Interviews: Kelly Kahl Best. Brewers. Coverage.Listen to the FAN On Deck Show before every game and then, after the last pitch make the switch - to The FAN Milwaukee Baseball Post Game Show, hosted by Tim Allen! Hear the latest from our baseball insiders and players here, too! 2024 © 2021 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?

Fabian Kahl ist Antiquitätenhändler und bekannt aus der TV-Sendung „Bares für Rares“. Seit der ersten Folge dabei, sticht er nicht nur mit seinem Fachwissen, sondern auch mit seinem außergewöhnlichen Stil ins Auge: gefärbte Haare, Piercings, auffällige Ohrstecker. Früher trug er eine rabenschwarze Mähne und Gothic-Look. In dieser Folge spricht Fabian über seine Kindheit in einer Antiquitätenhändler-Familie und dem Aufwachsen zwischen antiken Möbeln. Er erzählt von seinen Tattoos, allen voran seinem linken Arm, der einem Kunstwerk gleicht. Und es geht um seine große Leidenschaft: Als ausgebildeter Safari-Guide hat er in Afrika Abenteuerliches erlebt, darunter auch brenzlige Situationen. Podcasttipp: https://www.ardaudiothek.de/sendung/alles-geschichte-history-von-radiowissen/82362084/

In this Summit Session I'll speak with ACL-specialist Dr John Kahl who will give us a masterclass on knee pain for hiking and how to fix them so you don't have to let achey knees stop you from your mountain adventures.If you need help getting your knees stronger and more resilient for the trail, book a call with Dr Kahl to see if his online knee rehab program is right for you.You can find him on instagram @acl.rxFollow on Instagram & Facebook:@46of46podcast@jamesappleton46Get my books:1.) The Adirondack 46 in 18 Hikes: The Complete Guide to Hiking the High Peaks 2.) Adirondack Campfire Stories: Tales and Folklore from Inside the Blue LineJoin the next GREAT RANGE ATHLETE 6-week challenge and get in mountain-hiking shape in just 6 weeks from your local gym or your house. Learn more about the Great Range Athlete Team Program HERELooking for help to improve your both your fitness for hiking and your disicpline and daily habits so you can become the strongest version of yourself on and off the trail? Book a free strategy call with James to learn more about his 1-on-1 coaching program, SEEK TO DO MORE atwww.seektodomore.com Visit my other websites:www.46OUTDOORS.comwww.46OF46.com

Send us a textIn this episode, we sit down with Dan Forster, an award-winning lettering artist and designer with over 25 years of experience. Dan has crafted stunning custom lettering for brands, agencies, and clients worldwide, but his journey into the world of type wasn't a straight path—it was shaped by frustration, perseverance, and an unexpected return to his roots.Dan shares the story of his late father, a renowned lettering artist, and how clearing out his dad's studio after his passing led to a creative revelation. We talk about his early struggles with drawing letters, his detour into graphic design, and the moment he realized that lettering was his true calling.We also dive into:✔️ The painstaking process behind mastering letterforms (and why drawing a single Helvetica “a” for hours was a turning point).✔️ His time at top agencies like Elmwood and the leap into freelancing.✔️ The evolution of lettering in branding and why some iconic wordmarks, like Kahlúa, needed a refresh.✔️ How he approaches complex lettering projects—including a 30-day masterpiece that landed in Communication Arts.✔️ The importance of showing process work to clients and why observing letterforms is just as crucial as drawing them.✔️ The push-and-pull between modern digital tools and the lost art of hand-lettering.We wrap things up with a discussion on the blandification of branding (looking at you, Johnson & Johnson) and the challenge of preserving craft in a world moving toward simplicity. Plus, Dan shares why he thinks it's never too late to change career paths and go all-in on what you love.If you're into typography, branding, or just love hearing about the obsessive world of letterforms, this episode is a must-listen.More about Dan Forster: www.danforster.comConnect with Dan: https://www.linkedin.com/in/danforster/Support the showAbout Kirk and Andy. Kirk Visola is the Creative Director and Founder of MIND THE FONT™. He brings over 20 years of CPG experience to the packaging and branding design space, and understands how shelf aesthetics can make an impact for established and emerging brands. Check out their work http://www.mindthefont.com. Andy Kurts is the Creative Director and Founder of Buttermilk Creative. He loves a good coffee in the morning and a good bourbon at night. When he's not working on packaging design he's running in the backyard with his family. Check out Buttermilk's work http://www.buttermilkcreative.com.Music for Kirk & Kurtts intro & outro: Better by Super FantasticsShow a little love. Share the podcast with those who may benefit. Or, send us a coffee:Support the show

Im Gegensatz zu dem, was die meisten Agentenfilme verbreiten, hat dieser Herr es mit einem weitgehend nüchternen Gewerbe zu tun. In einem Interview lässt er aber erkennen, dass ihm genau diese Eigenschaft abgeht. Kahl ist ein Gläubiger, und das ist verheerend. Von Dagmar Henn  

Round Table Deutschland ist eine Organisation, die sich sozial engagiert. Auch in Essen gibt es einen Round Table – den Round Table 26. Zwei der Mitglieder sind in einer neuen Folge von „Mit Essen spielt man nicht.“ zu Gast und im Gespräch mit Oberbürgermeister Thomas Kufen. Die drei sprechen darüber, was genau am runden Tisch passiert, wofür sich die Mitglieder stark machen und wie andere die Arbeit unterstützen können. Und damit herzlich willkommen Stephan Kahl und Ralph Bechtle von Round Table 26!

Was für ein cooler Typ, und was für ein schönes Gespräch! Louis Kahl und ich haben uns unterhalten zu seinem deutsch-niederländischen Leben und Unternehmen. Spannend - von Musik, über BMW & Schokolade bis hin zu google ads. Spannend! Hij maakt Duitse Websites voor Nederlandse bedrijven met konkrete producten. Waarop je moet letten? Waaraan een goede website moet voldoen? Wanneer is het goede online marketing? Und natürlich frage ich ihn auch worauf man als junger Unternehmer achten muss, wie das für einen Deutschen in den Niederlanden ist und was er sich alles so vornimmt in den nächsten Jahren. Wir reden auch über Sprache und LinkedIn Beiträge - apropo, vernetz Dich mit Louis auf LinkedIn. Zudem sprechen wir über Duits-Nederlandse verschillen, het Duits-Nederlandse Speeddaten und natürlich auch am Ende das Deutsch-Niederländische Quiz. Dank je wel Louis voor dit super leuke gesprek! Und sehen wir uns im Keukenhof am 28.3.2025 zum 3. LIVE Speeddaten? Herzliche Grüße, Hartelijke Grüße, auch im Namen von meinem Medienpartner aha24x7

The Jay Thomas Show from Tuesday February 18th, 2025.  Guests include Farmtruck, AZN and your calls and emails.

Let's grow together in making love our highest goal by focusing on DWJD! ABOUT THE MESSAGELove is more than a feeling—it's a choice we make every day, a reflection of God's deep and unconditional love for us. In this message, Pastor Joey and Sarai Kahl explore how we, as a church community, can go deeper in love—choosing love even when it's hard, extending grace, and receiving the love God freely gives. Through powerful biblical examples, we are reminded that love binds us together and transforms us. Just as Jesus loved us first, we are called to love one another fully and unconditionally. Let's grow together in making love our highest goal!ABOUT JESUSIf you want to learn more about who Jesus is and what it means to have a relationship with Him, we would love to help you on that journey: https://www.thechurch.fm/jesus For a deeper dive into The Word of God on a daily basis check out our Free Ancient Paths Daily Devotional: https://www.thechurch.fm/ancient-pathsWHO WE AREWe believe that the goal of every Christian is To Be Conformed Into the Image of Jesus Christ, and a relationship with Jesus as well as being involved in a healthy church community are both important to achieving that goal. Find out more about who we are and all that we do at httos://www.thechurch.fm/aboutWe would love to meet you in person! Find our locations and service times here https://www.thechurch.fm/campuses and download our smartphone app here https://pushpay.com/get?handle=saintamantcampus&source=external to access video content, daily devotionals. updates on what is doing on at he church. and so much moreTo get connected here at The Church International simply visit us here https://www.thechurch.fm/connect-track and we will walk you through all of the life giving opportunities that we have to connect with you and your family.We want to give a special thanks to everyone who donates to what God is doing through this ministry. If you would like to partner with us through generosity and giving you can do so at https://www. thechurch.fm/give-online.SOCIAL MEDIAThe Church International:Facebook: https://www.facebook.com/thechurchinter/Instagram: https://www.instagram.com/thechurchinternational/Website: https://www.TheChurch.FMPastor Mark:Facebook: https://www.facebook.com/MarkAStermerInstagram: https://www.instagram.com/mark_stermerPastor Cindy:Facebook: https://www.facebook.com/cindy.stermer.9Instagram: https://www.instagram.com/cindy_stermer

Send us a textDiscover the remarkable journey of John "Jack" Kahl Jr., a visionary business leader whose deep Catholic faith shaped his career and leadership philosophy. Let Jack's inspiring journey encourage you to lead with heart and integrity, leaving a lasting impact on your community and beyond. Do you have a topic you'd like us to discuss? Please email us at podcast@clecem.org!Please feel free to "Connect With Us" via our website at www.clecem.org.Follow us on:Facebook: @catholiccemeteriesassociationTwitter: @CLECatholicCemsInstagram: @clecatholiccemsBlog: @clevelandcatholiccemeteriesPodcast: "CCAirwaves" on your favorite streaming platform!

Am 27.1.1945 erreichten Soldaten der Roten Armee das Konzentrationslager Auschwitz und retteten die verbliebenen Insassen. Der Schriftsteller Peter Weiss hat auf der Grundlage der Auschwitzprozesse in Frankfurt das Theaterstück "Die Ermittlung" geschrieben.Die aktuelle gleichnamige Verfilmung (2024) wird am 27.1. auf ORF III zu sehen sein. Zu hören im Falter-Podcast sind der Regisseur R.P. Kahl und der Produzent Alexander van Dülmen im Gespräch mit den Falter-Redakteuren Klaus Nüchtern und Michael Omasta. Hosted on Acast. See acast.com/privacy for more information.

How well do the Space Dwarves fit in the world of WH40k? The post WH40k Book Club Episode #140 – The High Kahl's Oath by Gav Thorpe appeared first on WH40K Book Club.

Beleidigungen in sozialen Medien sind leider an der Tagesordnung, ganz besonders gegenüber Politikern. Viele vergessen hierbei, dass soziale Medien kein rechtsfreier Raum sind und auch politische Meinungsäußerung Grenzen kennt. Beleidigungen in sozialen Medien sind rechtlich angreifbar, dann das Persönlichkeitsrecht der Betroffenen ist schützenswert. Dr. Jonas Kahl aus der Kanzlei Spirit Legal berichtet über einen Fall, der es gleich in mehrfacher Hinsicht in sich hatte. Ein kleiner wilder Ritt durch die "alle Soldaten sind Mörder"- Problematik bis hin zu Zustellungsproblemen. Am Ende war auf das Landgericht Zwickau Verlass, auch wenn der "Hetzer" in einer Nacht-und-Nebel-Aktion verschwunden sein soll. Sowas kommt von sowas. Ein kleiner Fall, der wunderbar zeigt: Es gibt Möglichkeiten, sich zu wehren und Rechtsanwältinnen und Rechtsanwälte unterstützen dabei.

2014 was a long time ago & a galaxy far away...I still like these 2 dudes, tho

This week I am covering the new film Carry-On that is available on Netflix. It stars Taron Egerton, Sofia Carson, Jason Bateman and more. If you haven't seen the trailer or heard about the film, it is about an airline TSA agent who is blackmailed by a mysterious passenger who threatens to smuggle a package onto a flight on Christmas Eve. It is filled with action, I enjoyed it, but it was weird to see Jason Bateman as the bad guy, although he tends to play a douchey nice guy, ha. Enjoy the episode, check out the film on Netflix, stay tuned for more episodes and go back and listen to the previous episodes from past seasons. Airport White Russian (servedbysammy.com): Ingredients  ​1 single serving milk or cream (200ml) ​1 mini bottle of vodka (50ml) ​1 mini bottle of Kahlúa (50ml) Directions ​Drink or pour out a small amount of the milk or cream to make room. ​Add the vodka and Kahlúa to the milk bottle. ​Shake well and enjoy. Airport Piña Colada (servedbysammy.com): Ingredients ​1 single serving of coconut water (200ml) ​1 mini bottle of rum (50ml) ​1 small carton of pineapple juice (200ml) Directions ​Drink the coconut water down to make space. ​Add the rum and pineapple juice directly to the bottle. ​Shake well for a quick and easy Piña Colada. Carry-On Drinking Game: Drink when… ​Nora's name is said. ​someone is running. ​you see the suitcase. ​you see the earpiece. Take a shot when… ​a good guy dies. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

Your character matters more than your comfort.ABOUT THE MESSAGEIn this powerful message, Pastor Joey Kahl challenges us to prayerfully approach this new year with divine purpose and wisdom. There are three essential ways to do this: prepare your goals in alignment with God's will, allow God to develop your character, and take decisive action. Don't get trapped in the typical pitfalls of goal-setting. Making true change isn't about being driven but being led by God. It's time to stop waiting for perfect conditions and to start acting on God's direction today.ABOUT JESUSIf you want to learn more about who Jesus is and what it means to have a relationship with Him, we would love to help you on that journey: https://www.thechurch.fm/jesus For a deeper dive into The Word of God on a daily basis check out our Free Ancient Paths Daily Devotional: https://www.thechurch.fm/ancient-pathsWHO WE AREWe believe that the goal of every Christian is To Be Conformed Into the Image of Jesus Christ, and a relationship with Jesus as well as being involved in a healthy church community are both important to achieving that goal. Find out more about who we are and all that we do at httos://www.thechurch.fm/aboutWe would love to meet you in person! Find our locations and service times here https://www.thechurch.fm/campuses and download our smartphone app here https://pushpay.com/get?handle=saintamantcampus&source=external to access video content, daily devotionals. updates on what is doing on at he church. and so much moreTo get connected here at The Church International simply visit us here https://www.thechurch.fm/connect-track and we will walk you through all of the life giving opportunities that we have to connect with you and your family.We want to give a special thanks to everyone who donates to what God is doing through this ministry. If you would like to partner with us through generosity and giving you can do so at https://www. thechurch.fm/give-online.SOCIAL MEDIAThe Church International:Facebook: https://www.facebook.com/thechurchinter/Instagram: https://www.instagram.com/thechurchinternational/Website: https://www.TheChurch.FMPastor Mark:Facebook: https://www.facebook.com/MarkAStermerInstagram: https://www.instagram.com/mark_stermerPastor Cindy:Facebook: https://www.facebook.com/cindy.stermer.9Instagram: https://www.instagram.com/cindy_stermer

Fabian Kahl entstammt einer Kunsthändlerfamilie, aufgewachsen zwischen Schränken und Kommoden teils aus dem Besitz von Sachsen-Kurfürst August dem Starken. Als Teenie eröffnete er auf dem Berliner Ku`damm seinen ersten eigenen Laden. Mittlerweile sind die Geschäftsräume in edlem Ambiente in Schloss Brandenstein, einem Barockbau in Thüringen.

Incorporating alcohol into baked goods can happen a handful of different ways, says our latest podcast guest, Jessie Sheehan, a food writer, recipe developer and the author of cookbooks including Snackable Bakes, The Vintage Baker and Icebox Cakes. Her latest cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes, made its debut this past September. In this episode, Sheehan shares how she uses alcohol in three wine and spirits-spiked recipes—a flourless red wine chocolate cake, a spiced pumpkin snacking cake with chocolate bourbon buttercream and a classic Kahlúa-soaked tiramisu. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

It has been two years since this podcast launched. As such, it feels like the right time to return to the first film I ever reviewed: The Mummy (1932). Do I still agree with my past self, or have the many mummy movies I have reviewed since then changed my impressions?In addition, this episode also explores the real-life Imhotep, the villain in the film. Was he truly as evil as the film claims, or was he arguably one of the greatest Egyptians to ever live?Listen on to find out!Support the Show:Patreon: https://www.patreon.com/MummyMoviePodcastContact Us:Email: mummymoviepodcast@gmail.comBibliographyAllen, J. P. (2005). The art of medicine in ancient Egypt. Metropolitan Museum of Art.Baud, M. (2015). Djéser et la IIIe dynastie. Pygmalion.Hart, G. (2005). The Routledge dictionary of Egyptian gods and goddesses. Routledge.IMDB. (2023). The Mummy 1932. Retrieved from https://www.imdb.com/?ref_=nv_home.Kahl, J. (2000). Old Kingdom: Third Dynasty. In D. Redford (Ed.), The Oxford encyclopedia of ancient Egypt (Vol. 2, 1st ed.). Oxford University Press.Rice, M. (2002). Who's who in ancient Egypt. Routledge.Teeter, E. (2011). Religion and ritual in ancient Egypt. Cambridge University Press. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Bienvenidos a otro Podcast sobre novelas de Warhammer 40k en TERRAESCRIBIENTE. Una Novela de las Lanzas del Emperador. "EL JURAMENTO DEL GRAN KAHL " Segunda Parte. Una novela de las Ligas de Votann. El núcleo galáctico está asediado por tormentas de disformidad de una furia que las Ligas de Votann no han visto en diez milenios. Con el Imperio de la Humanidad y los poderes de la disformidad invadiendo cada vez más los territorios de los Parientes, la guerra reina suprema entre las estrellas del núcleo. Lee lo que sucede cuando una líder de Hernkyn Prospect y sus compañeros se lanzan a una aventura que supera sus expectativas más salvajes y se encuentran frente a un enemigo antiguo y mortal que guarda un premio misterioso pero magnífico. LA HISTORIA Myrtun Dammergot, líder de los Vástagos de la Forja Estelar Eterna, está en su elemento, explotando el conflicto interminable y viviendo una vida de aventuras, sin la carga no deseada de la responsabilidad. Pero cuando un mensajero de la nave de la Forja Estelar de sus Vástagos trae noticias que trastocan todo lo que ella sabe, la responsabilidad, los desafíos y las oportunidades llaman a su puerta. Escrito por: Gav Fucking Thorpe. Por favor sigue las redes y grupos: Twitter: https://twitter.com/TerraEscriba Telegram: https://t.me/+62_TRJVg-3cxNDZh Instagram: www.instagram.com/terraescribiente/ Tik tok: www.tiktok.com/@terraescribiente Youtube: www.youtube.com/@Terraescribiente También subscríbete a TERRAESCRIBIENTE en IVOOX, ITUNES Y SPOTIFY! Dale me gusta a cada Podcast y coméntalos! Ayuda mucho! Gracias!

Bienvenidos a otro Podcast sobre novelas de Warhammer 40k en TERRAESCRIBIENTE. Una Novela de las Lanzas del Emperador. "EL JURAMENTO DEL GRAN KAHL " Primera Parte. Una novela de las Ligas de Votann. El núcleo galáctico está asediado por tormentas de disformidad de una furia que las Ligas de Votann no han visto en diez milenios. Con el Imperio de la Humanidad y los poderes de la disformidad invadiendo cada vez más los territorios de los Parientes, la guerra reina suprema entre las estrellas del núcleo. Lee lo que sucede cuando una líder de Hernkyn Prospect y sus compañeros se lanzan a una aventura que supera sus expectativas más salvajes y se encuentran frente a un enemigo antiguo y mortal que guarda un premio misterioso pero magnífico. LA HISTORIA Myrtun Dammergot, líder de los Vástagos de la Forja Estelar Eterna, está en su elemento, explotando el conflicto interminable y viviendo una vida de aventuras, sin la carga no deseada de la responsabilidad. Pero cuando un mensajero de la nave de la Forja Estelar de sus Vástagos trae noticias que trastocan todo lo que ella sabe, la responsabilidad, los desafíos y las oportunidades llaman a su puerta. Escrito por: Gav Fucking Thorpe. Por favor sigue las redes y grupos: Twitter: https://twitter.com/TerraEscriba Telegram: https://t.me/+62_TRJVg-3cxNDZh Instagram: www.instagram.com/terraescribiente/ Tik tok: www.tiktok.com/@terraescribiente Youtube: www.youtube.com/@Terraescribiente También subscríbete a TERRAESCRIBIENTE en IVOOX, ITUNES Y SPOTIFY! Dale me gusta a cada Podcast y coméntalos! Ayuda mucho! Gracias!

Zerstörte Datenkabel in der Ostsee, Cyberattacken, Spionage rund um deutsche Bundeswehrstandorte: Die Sorge bei uns vor russischer Sabotage und Einflussnahme ist ist derzeit groß. Eine Institution, die in Deutschland dafür sorgen soll, dass wir ruhiger schlafen, ist der deutsche Auslandsgeheimdienst BND. Chef des Bundesnachrichtendienstes ist Bruno Kahl - und der warnt im ARD- Interview der Woche vor realen Bedrohungen. Dem russischen Präsidenten Putin gehe es darum, "unsere Gesellschaft durcheinanderzubringen". Und der BND-Chef sagt auch, dass es konkrete Anschlagspläne auf die Fußball-EM in Deutschland gab - und warum die nächsten Wochen bis zur Bundestagswahl ziemlich arbeitsreich für die Sicherheitsbehörden werden. Evi Seibert hat mit Deutschlands oberstem Geheimdienstler gesprochen.

Sie hat im Eis die ganz große Ruhe, eine Weite, eisige Schönheit und sicherlich auch viel Neues an sich selbst entdeckt: Aurelia Hölzer. Ein ganzes Jahr hat sie im ewigen Eis, in der Antarktis gelebt. Als Ärztin war sie auf der vom Alfred-Wegener-Institut in Bremerhaven betriebenen "Neumayer-Station III", der deutschen Basis für Antarktis-Forschung, stationiert. Aurelia Hölzer gehörte zu einem neunköpfigen Team, Wissenschaftlern aus unterschiedlichen Fachbereichen, die die Station im Polarwinter am Laufen halten, dort forschen, gemeinsam leben und den Alltag erproben. Aurelia Hölzer hat über diese Zeit geschrieben, ein Buch veröffentlicht mit dem Titel "Polarschimmer". Über das Abenteuer "Antarktis", das Leben und die vielen spontanen, nicht unaufwändigen Umplanungen spricht Aurelia Hölzer mit Anna Novák in "NDR Kultur à la carte".

Join us live as we chat with back to back PRS champs!!!!

RISK, RANDOMNESS & DEALING WITH UNCERTAINTY.Caspar Berry has led many lives, from screenplay writer, actor and director, to professional poker player, poker commentator and renowned keynote speaker. He also once served as the poker coach to Daniel Craig and the actors in Casino Royale, and beyond coaching others to merely look like they know how to gamble, Caspar believes there are parallels between poker strategies and navigating life's uncertainties. So ante up for an unusually spirited episode of the 3 Questions, 3 Drinks podcast, where Chris toasts Caspar from across the Atlantic to explore the complexities of decision-making, risk, and the role randomness and luck play in our lives.*Listeners Note* I apologize for the uneven sound quality during this episode as it was recorded via a Teams call between two continents. Next time I'll do my best to make sure it doesn't sound like we've both fallen into a well.  ¯_(ツ)_/¯  DRINKS IN THIS EPISODE:  WHITE RUSSIAN COCKTAIL >> 2 oz vodka; 1 oz Kahlúa; 1 oz heavy cream. Add the vodka and Kahlúa to a rocks glass filled with ice, top with the heavy cream, and stir. Best enjoyed while playing Blackjack in the high stakes room at the Bellagio.  VESPER MARTINI >> 3 oz Gordon's Dry gin, 1 oz vodka; 1/2 oz Lillet Blanc aperitif; Garnish: lemon twist. Add the gin, vodka and Lillet blanc into a cocktail shaker filled with ice. Shake vigorously for 20–30 seconds, until ice cold. Strain into a chilled cocktail glass. Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail. Remember that this drink is best shaken, not stirred.GODFATHER COCKTAIL >> 2 oz blended Johnny Walker Red scotch; 1/4 oz amaretto. Fill a mixing glass 2/3 full of ice. Add the scotch and amaretto and stir until well-chilled. Strain into a rocks glass over fresh ice for an offer you can't refuse.   If you've been enjoying the 3Q3D podcast, please subscribe and consider giving us a rating, a review, or sharing an episode with a friend.Follow our social sites here: Instagram:  https://www.instagram.com/3drinkspodcast/?hl=en Facebook:  https://www.facebook.com/3Drinkspodcast  

Kahl het ook 'n opdatering oor misdaad soos veediefstal gegee.

Die Namibiese Landbou Unie het vandeesweek hulle jaarkongress gehou in Otjiwarongo en Keetmanshoop, en gaan môre afsluit in Windhoek by die NG Kerk Suiderhof Gemeente. Günther Kahl, een van die uitvoerende raadslede en boer in die Kalkveld omgewing, sê die kongres in Otjiwarongo en Keetmanshoop het goed afgeloop. Kahl het met Kosmos 94.1 Nuus gepraat en gee 'n oorsig.

Günther Kahl en Danie van Vuuren het die Namibiese Landbou-unie verteenwoordig by die Padsektorbeleidskonferensie wat die week gehou is. Ten spyte van verskeie uitdagings, word Namibië steeds erken vir die beste paaie in Afrika. Die konferensie het beklemtoon dat padnetwerkstandaarde nie gekompromitteer moet word nie, en oplossings moet gevind word om finansiële tekorte aan te spreek. Kosmos 94.1 Nuus het met Van Vuuren gesels en padgebruikers sal moet betaal ...

Daniel Kahl, a cotton farmer from Narrabri, Australia, discusses his involvement in the cotton industry and his recent appointment to the board of Cotton Australia. He talks about the resurgence of young people in the town and the collaborative nature of the industry. Daniel also addresses misconceptions and myths surrounding cotton farming, highlighting the industry's progress in reducing pesticide use and water consumption.What we chat about:The cotton industry in Narrabri has seen a resurgence of young people returning to the town due to the ag opportunities and the close proximity to agricultural universities.The cotton industry is known for its collaborative nature, with growers working together to drive the industry forward and overcome challenges.The industry has made significant progress in reducing pesticide use and water consumption, with cotton now requiring 97% less pesticides and 40-50% less water to grow a bale.The family business is structured with different divisions, each managed by one of the three brothers. They have implemented school-based apprenticeships and gap years to provide development opportunities for their staff.His Nuffield scholarship topic focused on the people side of agriculture, reflecting his passion for the industry and the importance of building strong relationships and supporting the next generation. Having diverse perspectives in agriculture, such as a non-agricultural background, can lead to a more robust understanding of the industry.Building personal skills and finding ways to connect with people who have different perspectives is crucial for personal development.Creating pathways for the next generation in agriculture requires a balance between tertiary and vocational education.Implementing learnings from other countries can help improve the structure and development of farm managers in Australia.Programs like Ag Career Start play a vital role in providing opportunities and support for young people entering the agriculture industry.Nuffield episode sponsor:A message from this episode sponsor, ANZ Agribusiness:Farming in Australia is never without opportunity, nor challenge. From season to season, and from day to day, producers manage a myriad of risks and rewards as they produce the vast range of commodities global markets now demand. At ANZ Agribusiness, we've been supporting farmers to take opportunities and manage through challenges for over 150 years. We're a proud and long term partner of Nuffield Australia, supporting its goal of capacity building for producers, their businesses, industry and rural community. Our network of regionally based Agribusiness bankers are ready to support both our existing customers, and any farming business seeking a review of their banking arrangements at any time. Find your local ANZ Agribusiness manager now.What we cover:Australian cotton industry, Narrabri, young people, collaboration, misconceptions, myths, pesticide reduction, water consumption, family business, team, Nuffield scholarship, agriculture, pathways, next generation, education, vocational, tertiary, farm managers, business structure, personal development

Our 182nd episode with a summary and discussion of last week's big AI news! With hosts Andrey Kurenkov and Jeremie Harris. Read out our text newsletter and comment on the podcast at https://lastweekin.ai/. If you would like to become a sponsor for the newsletter, podcast, or both, please fill out this form. Email us your questions and feedback at contact@lastweekinai.com and/or hello@gladstone.ai Sponsors: - Agent.ai is the global marketplace and network for AI builders and fans. Hire AI agents to run routine tasks, discover new insights, and drive better results. Don't just keep up with the competition—outsmart them. And leave the boring stuff to the robots

Just A Bit Outside Producer Kelly Kahl joins Wisconsin Sports Daily to discuss the film's huge opening weekend and the future of the film in theaters and on streaming due to the amazing response it has received.

S5, E27: Director/Producer Sean Hanish and Producer (and former CBS president!) Kelly Kahl join to preview their upcoming film, Just a Bit Outside: The Story of the 1982 Milwaukee Brewers. We discuss: - The best story that didn't make it into the film - The player behind the beginnings of the program - The most misunderstood players on the '82 team The film premieres this week in Marcus Theatres across Wisconsin! Link for more information Link to buy tickets! --- Support this podcast: https://podcasters.spotify.com/pod/show/thebarrelbanter/support

Work for Humans has always been about designing with the employee in mind, but many designers mistakenly focus on objects rather than the actions those objects should create. This leads to falling back on traditional roles and routines when there is actually more choice out there. Inspired by the power of designing for action instead of things, WFH connected with Stephanie Goia and Melanie Kahl—two design strategists dedicated to human-centered organizational design. Together, they're creating a pattern language library, offering a resource that encourages more choice and innovation to all designers.In this episode, Dart, Stephanie, and Melanie discuss:- Human-centered organizational design practice- Pattern language in design- Designing for verbs instead of things- What is designable and what isn't- 5 key categories of pattern language- Design lessons from education and biological systems- Holding spaces for participatory design- And other topics…Stephanie Goia is a partner and lead design strategist at Future Work Design, a firm dedicated to transforming workplaces through innovative design. With over 15 years of experience in consulting and education, she specializes in organizational design and human-centered practices. Stephanie also serves as the Lab Director of EitherOrg and as an Executive MBA instructor at the University of Oregon, where she furthers her commitment to participatory design and systemic change. Melanie Kahl is an innovation leader and strategist with over 15 years of experience designing programs and spaces that foster human flourishing. She previously launched Meta's first Community-in-Residence program and led projects with global organizations like the Gates Foundation and USAID. Melanie holds a degree from Northwestern University and is an adjunct professor at the School of Visual Arts and the Copenhagen Institute of Interaction Design.Resources mentioned:Seeing Like a State, by James Scott: https://www.amazon.com/Seeing-like-State-Certain-Condition/dp/0300078153 A Pattern Language, by Christopher Alexander: https://www.amazon.com/Pattern-Language-Buildings-Construction-Environmental/dp/0195019199 Dark Matter Labs: https://darkmatterlabs.org/ The Edge of the Sea, by Rachel Carson: https://www.amazon.com/Edge-Sea-Rachel-Carson/dp/0395924960 Connect with Stephanie & Melanie:www.futurework.designwww.eitherorg.orgStephanie LinkedIn: https://www.linkedin.com/in/stephaniegioia/www.MelanieKahl.comMelanie's Instagram: @melanie_kahlMelanie's X: @melaniekahl

Filmmakers Sean Hanish and Kelly Kahl join Wisconsin Sports Daily to discuss their highly anticipated documentary 'Just a Bit Outside' which follows the 1982 Milwaukee Brewers and how the team defied odds and how Milwaukee's love of Baseball grew.

Are you a true disciple of Jesus Christ?  ABOUT THE MESSAGE In this third message of the “Come and Sit with Me” Series, Pastor Joey Kahl explores the concept of true discipleship. Discipleship is not a one-time event but a lifelong commitment to following Jesus wholeheartedly. The proof of true discipleship shows up through loving one another, bearing good fruit, and living in community. Let's dig into what it truly means to be a disciple of Jesus by making Him the priority in our lives, fully surrendering to His will and following Him daily! ABOUT JESUSIf you want to learn more about who Jesus is and what it means to have a relationship with Him, we would love to help you on that journey:https://www.thechurch.fm/jesusFor a deeper dive into The Word of God on a daily basis check out our Free Ancient Paths Daily Devotional: https://www.thechurch.fm/ancient-paths WHO WE AREWe believe that the goal of every Christian is To Be Conformed Into the Image of Jesus Christ, and a relationship with Jesus as well as being involved in a healthy church community are both important to achieving that goal. Find out more about who we are and all that we do at https://www.thechurch.fm/about.   We would love to meet you in person! Find our locations and service times here https://www.thechurch.fm/campuses and download our smartphone app here https://pushpay.com/get?handle=saintamantcampus&source=external to access video content, daily devotionals, updates on what is going on at The Church, and so much more.  To get connected here at The Church International simply visit us here https://www.thechurch.fm/connect-track and we will walk you through all of the life giving opportunities that we have to connect with you and your family.  We want to give a special thanks to everyone who donates to what God is doing through this ministry. If you would like to partner with us through generosity and giving you can do so at https://www.thechurch.fm/give-online. SOCIAL MEDIAThe Church International:Facebook: https://www.facebook.com/thechurchinter/Instagram: https://www.instagram.com/thechurchinternational/Website: https://www.TheChurch.FM Pastor Mark:Facebook: https://www.facebook.com/MarkAStermerInstagram: https://www.instagram.com/mark_stermer/ Pastor Cindy:Facebook: https://www.facebook.com/cindy.stermer.9Instagram: https://www.instagram.com/cindy_stermer/

Today's guest is Brenda Kahl, Senior Director of Service and Support at Illumina. Illumina is a San Diego-based biotechnology company founded in 1998 that develops and markets systems for genetic analysis, serving sequencing, genotyping, gene expression, and proteomics markets in over 155 countries. Brenda joins us on today's program to pull apart training challenges for field service operations in biotech spaces and the technology infrastructure necessary to build solutions. Throughout the episode, Brenda gives actionable insights for driving efficiency and cost savings with call center metrics and digital tools, such as tribal knowledge systems that can accommodate new working styles like remote work. If you've enjoyed or benefited from some of the insights of this episode, consider leaving us a five-star review on Apple Podcasts, and let us know what you learned, found helpful, or liked most about this show!

Welcome Troll Hole episode 24! Come slip into the tranquil waters of the spit pit and let our incredible conversation with the rascal king, Ryan Kahl wash away your impurities. In this episode we discuss: weird jobs, owning homes, brain rot, 3-D printing, being called “not funny”, being dumb, dudes rocking and so much more. Reach in. Pull it out. Subscribe to the pod, give us a rating and leave a review while you're here. We're trying to feed our son, Producer Neil.    Follow Troll Hole on instagram!: https://www.instagram.com/trollholepodcast   Follow Ryan on instagram!: https://www.instagram.com/idiotryankahl   Follow Ben Katzner: https://www.instagram.com/shaqkatzner   Check Ben out live! Tickets here: https://linktr.ee/shaqkatzner   Follow Mike Lester!: https://www.instagram.com/justmikelester     Check Mike out live! Tickets here: https://linktr.ee/Justmikelester   Follow Producer Neil! https://www.instagram.com/n3ilface     Listen to Neil's music here: https://songwhip.com/sevenswords   Has anyone said anything weird to you lately? Tell us about it and we might talk about it on the pod! Send us screenshots or tell us your trolling story by sending it to us at Trollholepod@gmail.com   #trollhole #trolls #trolling #comedy #selfhelp #selfcare #dudesrock #oddjobs   

Camidge and Kahl reflect on the steps in Kahl's communications career that paved the way for her to become a leader in the medical journalism field.

When you can't see something, you don't feel responsible for it.ABOUT THE MESSAGEIn this sermon, Pastor Joey Kahl explores the importance of "opening our eyes" to truly see and reach those around us. The barriers that prevent us from seeing others, such as spiritual nearsightedness and personal struggles, can be overcome through the Spirit of God. We must take personal responsibility, develop personal relationships, and view the world through God's eyes to fulfill our role as Christ's ambassadors. Once The Lord opens our eyes in this way we will be passionately driven to actively engage in reaching out to others with the deep love and compassion of The Father! ABOUT JESUSIf you want to learn more about who Jesus is and what it means to have a relationship with Him, we would love to help you on that journey:https://www.thechurch.fm/jesusFor a deeper dive into The Word of God on a daily basis check out our Free Ancient Paths Daily Devotional: https://www.thechurch.fm/ancient-paths WHO WE AREWe believe that the goal of every Christian is To Be Conformed Into the Image of Jesus Christ, and a relationship with Jesus as well as being involved in a healthy church community are both important to achieving that goal. Find out more about who we are and all that we do at https://www.thechurch.fm/about.   We would love to meet you in person! Find our locations and service times here https://www.thechurch.fm/campuses and download our smartphone app here https://pushpay.com/get?handle=saintamantcampus&source=external to access video content, daily devotionals, updates on what is going on at The Church, and so much more.  To get connected here at The Church International simply visit us here https://www.thechurch.fm/connect-track and we will walk you through all of the life giving opportunities that we have to connect with you and your family.  We want to give a special thanks to everyone who donates to what God is doing through this ministry. If you would like to partner with us through generosity and giving you can do so at https://www.thechurch.fm/give-online. SOCIAL MEDIAThe Church International:Facebook: https://www.facebook.com/thechurchinter/Instagram: https://www.instagram.com/thechurchinternational/Website: https://www.TheChurch.FM Pastor Mark:Facebook: https://www.facebook.com/MarkAStermerInstagram: https://www.instagram.com/mark_stermer/ Pastor Cindy:Facebook: https://www.facebook.com/cindy.stermer.9Instagram: https://www.instagram.com/cindy_stermer/

Briten wählen ein neues Parlament: Machtwechsel steht bevor, EU-Strafzölle auf E-Autos aus China treten in Kraft, Gipfeltreffen in Kasachstan: Belarus neues Mitglied der SCO-Staatengruppe, Chaos bei Afghanistan-Abzug: BND-Präsident Kahl räumt Fehler bei Lageeinschätzung um Kabul ein, OECD-Bericht gibt Deutschland gute Noten für Integration, Vorwürfe zu Atomausstieg: Untersuchungsausschuss nimmt Arbeit auf, Drei Jahre nach Flut im Ahrtal: Ärger für Hausbesitzer mit Versicherungen, "Wolfsgruß"-Torjubel: Türkischer Botschafter in Berlin einbestellt, Fußball-Europameisterschaft: DFB-Team vor Viertelfinale gegen Spanien, Das Wetter

I wasn't going to release this yet, but decided to push back other episodes to make sure this got released the morning of the premier at the Dances With Films Festival. I received an email about this film and all I saw was Uber driver and replied back a yes to screen it and set up an interview. This short film was great and a lot of fun, I'd be excited to see it as a full length film. According to IMDb, The Pickup is when a bumbling Uber driver picks up a government spy who needs to deliver a top-secret package, he finds himself in the driver's seat of a high-stakes game of cat and mouse. Hope you can check it out in LA for the premier, or at least catch it later when it gets released on YouTube at some point. The White Russian Ingredients 2 ounces vodka 1 ounce Kahlúa 1 ounce heavy cream Directions Add the vodka and Kahlúa to a rocks glass filled with ice. Top with the heavy cream and stir. Drinking Rules Drink when... a shot is fired. there's an explosion. something makes you go "holy crap". you laugh. Take a shot when... Joe screams. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

The classy Red Bull Vodka - An Espresso Martini! This is our final studio episode. We have a live show at Red Leg Brewing on June 19th. This has been an amazing and fun journey but at some time the bender has to end. Thank you Drinking Buddies for allowing us to be your Spirit Guides! Espresso Martini Recipe: ●      2 ounces vodka ●      1/2 ounce coffee liqueur (usually Kahlúa) ●       1 ounce espresso, freshly brewed (or cold brew concentrate) ●      1/4 ounce simple syrup.   Preparation (According to the IBA):  Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with 3 coffee beans. Last Studio Episode Final LIVE Episode will be June 19th at Red Leg Brewing in Colorado Springs. https://redlegbrewing.com/event/2-girls-1-cocktail-live-podcast/ Andrew's Short Story Podcast, Midnight Thoughts: ⁠⁠https://open.spotify.com/show/6pDnK8Av9MfO9IFfLo5DgS⁠⁠... Theme Song by Falseyedols - ⁠⁠https://open.spotify.com/artist/0QSWr5jz7ocpK9Hv2PVkwc⁠⁠... Listen on Apple Podcasts, Spotify, or wherever you get your podcasts. Please Subscribe, rate, and review! Contact us at 2girls1cocktailpodcast@gmail.com

This is a free preview of a paid episode. To hear more, visit www.growthovereasy.comWelcome to my first Campfire Conversation. This is a combined episode with my soul sister Carli Kahl, the host of Balanced with Boosty, we dive deep into friendship, mental health, emotional intelligence, and human design.

Life is driven by flavor. The seductress that is flavor often leads us down the rabbit hole of food studies. If you run a restaurant or you're in the food business, you know that flavor is power and it needs to hit in the first few bites. But what exactly is flavor? And how do we create it in our own heads? We've been following the interests of Arielle Johnson for years. Her new book is Flavorama: A Guide to Unlocking the Art and Science of Flavor. Evan Kleiman: When I hear the term "flavor scientist," my mind goes to the industrialized food world. I think of someone working for a big company, like Kraft or Kellogg, who's trying to create the next viral snack or food trend. But that is not what you do. How does your work differ from that of most other flavor scientists? Arielle Johnson: Most food scientists and most flavor scientists are employed by large food companies, largely because that is who hires people like that and pays for the field to exist. I'm at a little bit of a right angle to what they do. [What I do] intersects in the chemistry and in the sensory science but I'm much more interested in understanding flavor as an everyday experience, as an expression of biology, culture and ecology, and as something to use in the kitchen. So I do apply it but in a different way than it is typically applied. Are you often contacted by chefs who are trying to create something or push something further, and they need science to help them take a leap? Often, they don't necessarily know what science they need but they know that I am good at solving problems using science. Often, a chef has been working in one direction or another, maybe trying to do a fermentation project or get a flavored ice to behave a certain way. When I can, which is a lot of the time, actually, I like to step in and try to cherry pick what area — is it biology? is it chemistry? is it molecules reacting? is it volatility or something like that? — and set them on the right path to get what they want. That must be eminently satisfying. Incredibly. That's my favorite thing. What intrigues me about flavor is how personal it can be. I sat across from noted restaurant critic Jonathan Gold each week for a couple of decades, listening to him describe flavor. I would always ask myself, is that how I perceive what he's talking about? Often, in my own mind, it was no, I'm perceiving it differently but how interesting it is, what he's perceiving. Could you speak a little bit about that, the personal nature of flavor? One of the things I find most exciting and attractive about flavor is that it sits at this intersection of the extremely concrete — it's based on molecules, which we can measure, real matter — and the personal. Flavor doesn't happen until you put something in your mouth and the signals get sent to your brain and then from there, all bets are off. But one important piece to the connection between flavor and the personal, is that flavor is not just taste, it is also smell.  Smell is a huge, essential part of flavor. Smell, more than any of our other senses, is deeply tied in a physical, neurological way to our emotions and memories. Once we gather smell molecules and build a smell signal and pass it to the rest of the brain, the first place that it goes is the limbic system in places like the amygdala, places where we keep our most emotional, personal memories and associations. So with smell, and therefore with flavor, we'll often have our personal history, our emotional reaction to it, come up before we can even recognize or articulate what it is that we are smelling and tasting. Chefs and restaurants around the globe enlist the help of flavor scientist Arielle Johnson to give them a leg up on deliciousness. Photo by Nicholas Coleman. It's so interesting to me that these days, on social media in particular, where people are constantly giving their takes on whatever they're eating or the latest restaurant thing, it's always within these parameters of better or worse. Yet I think very few of us have spent the time to actually parse what it is we like and why. I think that's true. I think science really has nothing to say about questions of aesthetics and taste — taste in the philosophical sense, not the physiological sense. What is the ultimate? What is the best? These are subjective questions. Science can enhance that understanding but can't really tell us what it is. Let's get into the science. What is flavor? Flavor is a composite sense, combining mostly taste and smell, as well as some information from all the other senses but taste and smell are the two big ones. Taste, meaning sweet, sour, salty, bitter, and umami, is something a lot of people know about but let's focus on smell. In the book, you say, "Right now, as you read this, you have brain cells dangling out of the bottom of your skull, exposed to the air inside your nose at all times, and we all walk around like this is totally normal." I know that is how it works. I know it's a real thing. And still, every time I think about it, it blows my mind that that is how smell works. We have neurons that are attached on one end to a structure called the olfactory bulb in our brain and then those neurons, those brain cells, pass through small holes in the base of our skull and just kind of hang out, waiting to grab on to smell molecules on the inside of our nasal cavity. Amazing. You compare smell to a QR code. What do you mean by that? It's probably best understood by comparing it to taste. With taste, we have very distinct matches between specific molecules, specific receptors, and specific perceptions. When you taste something sour, acid molecules will go onto your tongue. They will interact with the sour receptor, which pretty much only interacts with them and with nothing else, and the signal that gets sent to your brain is like pressing a key on a piano. So sour, loud, and clear. Very simple, very one-directional.  With smell, we don't have a finite set of smells the way we do with taste. We have the five basic tastes. With smell, we have about 400 different types of receptors and the way that we collect smell information is rather than having these one-to-one pairings, like acid to sour receptor and sugar to sweet receptor, all volatile smell molecules can interact with several of these 400 receptors. And any receptor might grab on to a few or dozens of molecules in a different way. You have some rules for flavor that you list in the book. I think the one that is the most useful for home cooks is the fact that flavor follows predictable patterns, and that if people understand the patterns, they can unlock the ability to improvise. Is it possible to train your palate to become attuned to that? Absolutely. A lot of people when I'm talking to them and they hear that I study flavor, they're like, "Oh, I have such a bad palate. I could never do that." The fact is that most humans are very, very good at distinguishing differences between flavors, we're just very bad at naming them. Fortunately, we can learn how to do that with practice. Most of us are just out of practice. I've actually, in my academic career back in the day, trained a few dozen people to become very precise analytical tasters. What we do in the lab, you can essentially replicate on a simpler level at home. It's really just a process of smelling and tasting things very carefully, paying attention, trying to name any associations that you have, and then basically doing this over and over again. Most people are bad at it at first and it feels very out of our comfort zones and uncomfortable, but eventually, you will get very good at it. Let's get into specific ingredients. What is meat?  Meat, from the perception of a flavor scientist, is a mostly flavorless but texturally interesting sponge of proteins soaked full of water with a relatively tiny amount of flavor-active molecules in it. Those flavor molecules are like precursors and they create a meaty flavor once that meat is cooked. Yeah, so if you smell ground beef or taste beef tartare from a restaurant or a supplier that is reputable enough to give you raw meat, you'll notice it doesn't taste beefy like beef stew, necessarily, or like cooked meat. That beefy flavor really doesn't exist until you start heating up the meat and the different ions and enzymes and things like that interact with things like cell membrane lipids and free amino acids, stuff that's floating around. Once all these components meet and get shaken up in the heat, they'll make these very beefy flavored molecules. That is the flavor of meat that we know and love. Objectively, do vegetables have more flavor than meat from a molecular standpoint? Yes. In terms of raw product, vegetables have a lot more flavors than raw meat. Definitely. Okay, spice. We're here in LA. You had a burrito for breakfast. Why do different versions of chilies hit differently? In terms of spiciness, chilies have a very, very spicy molecule in them called capsaicin. The range of spicy in chilies is pretty much a one-to-one correspondence with the concentration of this molecule capsaicin that they make. The weird and fun thing about spicy is that it feels like a taste but it is not actually a taste because we do not sense it with our taste buds. We sense it with a pain receptor. Technically, spicy is a part of touch. Wow, I love that. For some unknown reason, I have about two pounds of cocoa nibs in my pantry.  Nice problem to have.  You gave me the gift, in your book, of cocoa nib lemon butter. How do we make it and what do we do with it?  Cocoa nib lemon butter is a compound butter. It's a recipe I wrote to highlight and showcase how good fat is as a carrier of aromas. Specifically, any compound butter is really about taking some kind of flavorful solid ingredient, folding it together with butter, and letting it hang out for a little while. With cocoa and lemon butter, you get these deep, roasted fruity notes from the cocoa nibs, some bitterness and also this very light, sprightly, heady citrus flavor from lemon zest. The nice thing about compound butter is that it's easy to make. And by giving these aromatic, flavorful ingredients a chance to hang out with the butter for a little while, you'll get something that is infused with the character of the flavors but also has these intense pops of it. It's a dynamic eating experience that I really like.  It's really interesting. The reason I have so many cocoa nibs is that I really love making biscotti with cocoa nibs. I think I'm going to make that butter and then use the butter in the recipe.  That sounds delicious. That's exactly the kind of thinking I hope people take away from reading about flavor. Basically, any time you're cooking and bringing ingredients together, you have an opportunity to bring them together in a more flavorful, more delicious way. Any time you're adding fat to a recipe, whether it's butter or oil or anything like that, if you combine it with the flavorful ingredients early on, you'll get a much more intense, round, well-infused flavor. Making this compound butter and then using the butter to make the biscotti, I think you'll probably get quite a different taste experience. Cacao Nib–Lemon Butter Makes about 1 cup This is a salty-sweet dessert on some rich brioche or challah. It's also great on squashes, summer or winter. Ingredients  2 sticks (about 225 g) softened, best-quality unsalted butter (grass-fed and cultured, if you can find it!) 2 tablespoons (20 g) lightly toasted, crushed cocoa nibs a scant ½ teaspoon (2.5 g) fine sea salt 3 g lemon zest (just short of 1 medium lemon, zested) Instructions In a medium to large bowl, combine all the ingredients. Mix together well, then pile on a piece of plastic wrap and roll into a log. Chill, well wrapped, in the fridge until use. Consume within 3 weeks. Reprinted from Flavorama by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2024, Arielle Johnson. Tell me about your Peanut Russian. The Peanut Russian is my take on a White Russian, which is coffee liqueur and half-and-half. Watch The Big Lebowski. I don't know if people still drink them regularly. I like them a lot. It's this idea of an alcoholic beverage that's got this deep coffee, bitter brown goodness and a lot of creaminess. But in this case, instead of a dairy product, you use peanut milk, which is like making soy milk but with peanuts instead of soy beans. It's extracting all the flavor of the peanut into this creamy "milk" and then using a coffee-infused rum in the place of a Kahlúa to make a really creamy, nutty, also vegan cocktail experience. It sounds so good to me. Why are you a fond evangelist, someone who goes so far as to cook giant trays of chicken that you're then going to dispose of because you have stabbed it so many times to let the juices flow out and caramelize on the pan? The fond is, as you say, when you're cooking a piece of meat and the juices leak out, they make this brown layer that sticks to the pan. This, to me, is the perfect concentrated essence of meatiness. Whenever I brown a piece of meat or I'm trying to make gravy or roasting a piece of meat, I always, always, always deglaze the pan and find a way to incorporate the fond, the brown meaty parts into either the meat itself or into a sauce.  During previous Thanksgivings, when we've grilled our turkey and we're not roasting it in a pan, so we did not have a fond, I did not want terrible gravy (I think fond is essential for good gravy) so we roasted sheet pans of chicken drumsticks that I stabbed all over while they were cooking, which you're not supposed to do. You're not supposed to stick your knife too many times into a piece of meat to check because it'll let the juices run out. In this case, I wanted the juices to run out because I wanted them to collect on the pan and make an extra, extra large fond to use wherever I wanted. In this case, [it was] for delicious gravy. In my defense, I didn't actually throw the drumsticks away. I did use them to make a light stock. But in this case, you're really taking that flavorless sponge and separating it from the meat juice, which you get to experience as its own concentrated essence. Does texture have anything to do with flavor or is it just a bonus? No, texture is a huge part of flavor. The texture of salt grains, for example, can have a really significant impact on how salty you perceive a salt to be. Things like astringency in red wine. If you drink a young red wine and it makes the inside of your mouth feel like sandpaper, you'll have a bit of a different flavor experience overall than if you were just drinking it without tannin. Is that because the tannins are actually having a physical effect on the surface of your tongue? Not on the surface of your tongue. Your entire mouth is lubricated with saliva. (Sorry for saying "lubricated" and "saliva." I know those are gross words.) What makes saliva a good lubricant, in this case, is because it has different types of proteins, sometimes what are called glycoproteins, floating around in it. Tannins, which are groupings of polyphenols that make red wine red and other fruits and flowers the colors that they are, react with the proteins and pull them out of solutions. It'll actually make your saliva a much less efficient lubricant. Astringency is the unmediated feeling of your tongue touching the inside of your mouth. I love that. It's such a nerd fest. Do you think that one reason why a lot of good restaurant food happens is because chefs take advantage of opportunities to create layered flavor, they take the time to do that, whereas at home, we just want to feed ourselves? Absolutely. In a restaurant, since you are doing all of your prep in advance and then executing many dishes over the course of a night, the structure is really set up that allows you to pre-make or pre-prep a lot of different components then bring them together on the final plate. I'd say yeah, the biggest difference between really complex-tasting restaurant food and home cooking is this singular focus on making each component as flavorful as possible, often regardless of how inefficient and time-consuming that is. This is where all of the infusions, extractions, dehydrated situations come into play. Fermentation, things like that, if you want to start your prep months before you're going to eat a dish. Like at Noma. Exactly. We have to talk about pie because we're kind of pie-obsessed. And specifically apple pie. We have a big contest coming up in a few weeks and there are two apple categories this year. How is the flavor of an apple transformed by heat? When you heat up smell molecules, since those molecules are volatile, they are able to basically spend time as a gas and float through the air. Once you heat them up, they will start to essentially boil off and dissipate. This is how a reed diffuser or one of those candle rings that you put essential oils into works. You heat up small molecules and they'll go up into the air more. They won't all do it at the same rate and to the same degree.  When you cook apples, or heat up pieces of fruit but specifically apples, you'll tend to boil off some of the lighter, tutti fruity and green top notes. What you're left with are a lot of what a perfumer might call the base notes, the physically and chemically heavier smell molecules that, in the case of apples, have this really decadent, plush, rose petal, cooked fruit, caramel, tobacco character. That's one of my favorite flavors. My favorite apple molecule is called beta-Damascenone. It is a norisoprenoid. It's one of these apple base notes. Do you have any advice on how to enhance the flavor of an apple pie?  Yes. One is to enhance the flavor of the apples themselves by trying to induce chemical reactions that will create more flavors than the apples already have. So if you were to roast or caramelize the apples a little bit, or if not all of the apples, some of the apples beforehand, you'll be introducing more flavor molecules into the pie, literally. If you include any fats or butter in the cream, in the filling itself, let the apples and the spices mingle together with any fat for maybe a day in the fridge before you put them all together and you'll get a much more permeated, infused flavor expression of all of those things.  If you wanted to go crazy, you could enhance the apple flavor of the apple filling by using a bit of apple molasses, which is really just reduced apple juice or apple cider. If you juice some of the apples and simmer [the juice] very gently until you make a syrup, you'll get a super concentrated essence of apple that you can then really beef up the apple pie with. As water reduces, flavor gets a boost, giving apple pie a concentrated taste when the fruit bakes. Illustration by Arielle Johnson. That's what I do. Great minds think alike, I guess. There are a couple apple farms that make an exceptional cider extract — boiled cider. It's so delicious.  I think that's a great example of how thinking about the science of flavor doesn't have to feel like an organic chemistry class. It can be a little enhancement to your existing culinary intuition. I'm glad you already figured that one out. If you can exhort us to take on board one technique at home to create more flavor, what would it be? I think one of the easiest ways to embrace this is to embrace the Maillard reaction. The Maillard reaction is a reaction between amino acids to the building blocks of proteins and sugars. Chemistry aside, it is the source of all of the browned, toasted, roasted flavors in things like chocolate, coffee, roasted meat, chicken skin, toast, brown butter. It's a reaction that has many different faces. Chocolate doesn't taste the same as coffee although they're both sort of brown-tasting.  The easiest way to use this to add extra layers of flavor to whatever you're cooking is to heat up any ingredients that you have, whether that's butter or a piece of meat, so that these things have a chance to react with each other and to, as much as possible, do things like dab the outside of meat before you sear it so that there isn't as much water. [That way], the water doesn't absorb all of the heat, the heat can go into the meat and then create this delicious browning reaction. A lot of the precursors, the building blocks for this stuff, are just hanging out in the ingredients that we're using all of the time. All you have to do is be a little bit clever about how you're applying heat to them and you'll reap all of these flavor rewards. "Flavorama: A Guide to Unlocking the Art and Science of Flavor" explores the building blocks of yumminess. Photo courtesy of Harvest.

In this episode, Michael and Craig discuss one of Walt Disney's brashest Nine Old Men - Mit Kahl.Links:Michael's Disneyland History SegmentsImportant DIS links and more information!Connecting with Walt on TwitterSources:Books:Walt Disney's Nine Old Men & The Art of Animation by John CanemakerThe Nine Old Men: Lessons, Techniques, and Inspiration from Disney's Great Animators by Andreas DejaWalt Disney's Nine Old Men: Masters of Animation by Don Hahn and Charles SolomonWebsites/Articles:Milt Kahl: D23Milt Kahl: Master Puppeteer by Tracie Timmer for the Walt Disney Family MuseumMilt Kahl by Jordan BeeksCareer Highlights: Milt Kahl by Eli Sanza for Entertainment Junkie BlogVideo:Disney Family Album: Milt Kahl (Sam's Disney Diary) Hosted on Acast. See acast.com/privacy for more information.