Podcasts about Le Creuset

For this Q&A episode, Liz unpacks your questions on probiotics, gynaecologists versus endocrinologists, toxic-free cookware, and oestrogen after a hysterectomy.Liz reveals whether we can overdo probiotics for Catherine, plus why we may be referred to a gynaecologist over an endocrinologist for HRT for another listener.Eleanor also asks about non-toxic cookware recommendations, and Liz also takes a look at replacement oestrogen after a total hysterectomy for one woman, as well as living well on a budget.Links mentioned in the episode:The Naked Pharmacy Gut Love - save 20% with LIZLOVESThe truth about improving longevity, with Dr Harpal BainsBalance Menopause AppLiz's favourite non-toxic cookware brands include Our Place, Green Pan and Le Creuset.BetterYou Vitamin D3 + K2 spray - save 15% with LIZLOVESA Better Second Half by Liz EarleHave a question for Liz? Send a WhatsApp message or voicenote to 07518 471846, or email us at podcast@lizearlewellbeing.com for the chance to be featured on the showPlease note, on some occasions, we earn revenue if you click the links and buy the products, but we never allow this to bias our coverage and always honestly review. For more information please read our Affiliate Policy. Hosted on Acast. See acast.com/privacy for more information.

This show originally aired on Tuesday, 29 April 2025. Catch The Flash Drive with Carl Wastie, weekdays 3 - 7pm only on Kfm 94.5!See omnystudio.com/listener for privacy information.

Today's story: Le Creuset was founded in 1925 by two Belgian entrepreneurs who revolutionized cast iron cookware with colorful enamel and thoughtful design. Over 100 years, the company evolved from a local French producer into a global kitchen brand, with fans collecting its distinctive pieces and even passing them down to their kids.Transcript & Exercises: https://plainenglish.com/770Full lesson: https://plainenglish.com/770 --Upgrade all your skills in English: Plain English is the best current-events podcast for learning English.You might be learning English to improve your career, enjoy music and movies, connect with family abroad, or even prepare for an international move. Whatever your reason, we'll help you achieve your goals in English.How it works: Listen to a new story every Monday and Thursday. They're all about current events, trending topics, and what's going on in the world. Get exposure to new words and ideas that you otherwise might not have heard in English.The audio moves at a speed that's right for intermediate English learners: just a little slower than full native speed. You'll improve your English listening, learn new words, and have fun thinking in English.--Did you like this episode? You'll love the full Plain English experience. Join today and unlock the fast (native-speed) version of this episode, translations in the transcripts, how-to video lessons, live conversation calls, and more. Tap/click: PlainEnglish.com/joinHere's where else you can find us: Instagram | YouTube | WhatsApp | EmailMentioned in this episode:Be an active learner with Plain EnglishAfter you listen to each episode, do the interactive quizzes and activities at PlainEnglish.com. You'll improve your listening, pronunciation, grammar, and vocabulary. Sign up for a free 14-day trial at PlainEnglish.com

Find out when it's worth splurging on kitchen gear and how to switch banks without losing your financial footing. What kitchen tools are actually worth the money? Is switching to an online bank really worth the hassle? Hosts Sean Pyles and Elizabeth Ayoola discuss the value of investing in high-quality kitchen gear and what to consider when moving your money to an online bank so you can make smarter, more intentional financial choices. They begin by speaking with Michele Norris, host of the podcast Your Mama's Kitchen. She explains how you can align your purchases with your cooking habits — without falling for social media hype. Plus, they discuss how to think about home kitchen upgrades, including tips and tricks on choosing the right knife or stove, knowing when to skip premium brands, and avoiding aesthetic-driven purchases that don't match your lifestyle.  Then, NerdWallet consumer banking editor Ruth Sarreal joins Sean and Elizabeth to discuss how to evaluate whether switching banks makes sense. They explore how to compare rates and fees, keep your auto-payments organized, and transition smoothly without damaging your credit or missing a bill. NerdWallet's roundup of the best online checking accounts: https://www.nerdwallet.com/best/banking/online-checking-accounts  In their conversation, the Nerds discuss: high yield savings account, switching banks, best kitchen appliances to buy, online-only banks, SoFi checking account, bank account switching process, best knives for home cooks, Vitamix vs Ninja blender, Le Creuset alternatives, when to splurge on appliances, budgeting for kitchen upgrades, online banks vs traditional banks, how to switch banks, ATM access with online banks, pros and cons of online banks, choosing a stove, best air fryer to buy, kitchen appliances worth the money, countertop appliances, instant pot storage, what to look for in a blender, managing multiple bank accounts, best checking accounts, how to avoid bank fees, how to transfer auto-payments, comparing bank APYs, personal finance for home cooks, financial planning for kitchen purchases, emotional value of kitchen gear, and sentimental kitchen items. To send the Nerds your money questions, call or text the Nerd hotline at 901-730-6373 or email podcast@nerdwallet.com. Like what you hear? Please leave us a review and tell a friend.

NBC News medical contributor Dr. Vin Gupta breaks down the latest health screening tests you should know to help keep tabs on your well-being. Also, Dylan gets a behind-the-scenes look at the popular kitchenware brand Le Creuset and how they craft their signature products. Plus, psychiatrist and author Dr. Sue Varma shares thoughts and advice on happiness from her book Practical Optimism: The Art, Science, and Practice of Exceptional Well-Being.

Dans cet épisode, les animateurs évoquent la façon dont la marque de marmites Le Creuset a réussi à dynamiser son image grâce à l'apparition de Meghan Markle dans une série Netflix, utilisant ses produits de manière impeccable.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

感谢“LE CREUSET酷彩”对本期节目的支持 百年历史厨具品牌，1500°高温熔炼秘方，一体成型，无接驳。由15位法国工匠匠心制成，珐琅釉面，健康安全。轻盈铸铁技术，内壁更薄，内径更大。内外双重珐琅技术，耐腐蚀，可呈现渐变法琅与白珐琅。圆顶微压技术，锁水炖煮效果出色！

Roberta Flack and Angie Stone go to see The King; Bubblewrap Gladys Knight; Michelle Obama has a new podcast; Wendy Williams heads to The View; Meghan Sussex's cookware causes an existential crisis among a, ahem, particular segment; Gabrielle Union reverses her 50/50 stance; Congresswoman Jasmine Crockett accused of “cosplaying a gangster?”; Megan Thee Stallion makes fight music? (No.); Doechii is living her best damn life; Straight men, including DDG, crash out… again.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Amanda is feeling frazzled but doesn't have a full moon to blame (but at least her basement is clean), and Brooke scored a Le Creuset beauty while she leans further into her scam/cult/murder documentary era. The ladies then touch base on how they're incorporating more whimsy, humor, and rituals into their days.Amanda then shares an app that is helping her contact her representatives, and Brooke is doing her future self a favor while the flu runs rampant in her community.Visit www.goodenoughish.com for links to everything mentioned on the show.Support the podcast: Good Enough-ish on PatreonSnag Some Merch: goodenoughish.com/shopJoin the Good Enough-ish™ conversation in our private FB group: Good Enough-ish private Facebook groupIf you like this episode, please take a moment to share a positive review on Apple Podcasts, and share with others who may enjoy Good Enough-ish!We'll be back each week with new topics, stories, tips, and personal experiences, as well as some good old friendly banter and lots of laughter. Don't forget to find us on Instagram @goodenough.ish, or contact us with your episode ideas, questions, and comments.

This week on the Fisting Friday, it's a birthday celebration recap! Melisa shares all the fun from her birthday weekend. She also loved Lauren "Keke" Palmer and SZA's new movie, "One of Them Days."   Meghan's been on a movie trailer deep dive, including the intriguing "Freaky Tales." Speaking of movies, Meghan and Mats had a rom-com weekend, and it seems Mats has officially joined Meghan and Melisa's the pro-J.Lo camp! We delve into Meghan's experience at the star-studded SNL 50th anniversary celebration, and Melisa makes another valiant attempt to convince Meghan to watch "80 for Brady." Plus, Meghan's Le Creuset outlet adventure resulted in a special birthday surprise for Melisa! Then, get ready for a trip down memory lane as the duo reminisce about the iconic fashion trends from their high school days. Finally, we wrap up with a discussion of Beyoncé's legendary B'Day album. Buy Our Merch https://crowdmade.com/collections/sister-sign Call In for DBM - 310-694-0976 (3 minutes or less) Write In for DBM - meghanpodcast@gmail.com (300 words or less) Write in for BAIW - butamiwrongpod@gmail.com DBM Submission Form BAIW Submission Form Follow Us! instagram.com/meghanandmelisa @meghanrienks instagram.com/meghanrienks https://twitter.com/meghanrienks @sheisnotmelissa instagram.com/sheisnotmelissa instagram.com/diamondmprint.productions Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Bex Scott lets you in on her process for going through her local Value Village thrift store in this episode. She explains the layout of the store section by section, how they're stocked, and what to look for in each. She explains where the good stuff is on the shelf, how to check items for damage, and where some of the hot items are hidden. If Value Village is new to you or you find it overwhelming, this episode will break it down into understandable sections and help you scour for the perfect vintage score that you're seeking. Bex also shares some key tips for collectors and resellers. Did you know that some of the best items are on the very bottom shelves in Value Village? Don't be afraid to get on the floor and look down there. Where do they hide the salt and pepper shakers? Should you skip the book section? If you arrive at the store first thing in the morning, is sneaking into the middle of the queue a good idea? Bex answers all these questions and more in this episode. Listen in then share your thoughts and tips with Bex on Instagram @PyrexWithBex. Resources discussed in this episode:Value VillageFind a Value Village near you—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex—TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast, where you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Hey everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I want to take you through my process for shopping at Value Village. Now, where I live in Alberta, we have quite a few different thrift shops, antique shops, but I find that the one that I have the most success at right now is actually the Value Village in Red Deer. So for those of you who live in this area, I would be interested to see if you kind of have the same process as me for going through the store. Now, I know that everybody has their own sections that they really love to hit up first. I know that when I used to go thrifting every day before we had our daughter, I used to show up way before the store opened and line up at the Value Village, this was in Calgary, not where we live now, but you would see the same people there all the time. The same person was always first, and you would get to know the people who were shopping there, which was kind of fun. Bex Scott: [00:01:38] And you would watch as people who weren't regulars came around the corner and they thought they could sneak into the line or try and create another line to get into the store before you did. And these people were having none of it. So one thing to know for sure is to never mess with a die-hard thrifter or reseller because they stake claim to their spot in that line and they will not move from it. So back when I used to go to Value Village in Calgary, my first stop was always the Pyrex section because there were a lot of other people who went there first. You wanted to be the first one to get the fresh Pyrex that they put out. A lot of times that's how I got my full sets. And you do have to kind of fight people for different things because you can tell, right? As you guys both lock eyes on the same set, it's like whoever is closest to that, you grab it. So you put your hand on it and you just have to be assertive, which is something that I'm not good at. I've learned to be a little more assertive since I've been thrifting for a bit longer now, but it's definitely not in my personality to fight with somebody over something. It's not worth it in my opinion. Bex Scott: [00:02:58] If somebody is going to fight with me over a set of Pyrex, I will gladly give it to them because I'm just, I don't like conflict. I will miss out on a great opportunity just to avoid the conflict with a stranger. But some other people who are there that you get to know, there was one lady, I called her the Teacup Lady because she went and cleared out the full section of teacups at Value Village every single morning, and I would kind of creep to look at what was in her cart. I have no clue about teacups at all. Nothing. No knowledge about china, any of that stuff. So it was fascinating to me to see what she was buying. And I'm sure she was a reseller, because nobody can store that many teacups in their house. Well, that might be a lie because I have that much Pyrex. But anyway, there was also a guy that would go and buy vintage books and then somebody else who would buy video games and electronics. So those were the usuals who would line up with me on at the Value Village. So since I've moved out of the city, I frequent Goodwill, Sally-Ann, Value Village, and then a few of the smaller thrift and antique stores in our town. And Value Village is definitely a big store to search through. It goes in huge cycles of being amazing and just being totally crap for what's in there. Bex Scott: [00:04:33] A lot of it goes with the seasons, which makes sense. So right now it's not too bad because people are clearing out after the holidays. Christmas is over, they have more time. So they're focusing more on clearing out, maybe getting ready to sell their houses in the spring/summer. So there's been a lot of good vintage in the stores recently, but before Christmas, it was all Christmas. That's all you would find there. Everything else was kind of junky stuff. And then right after Christmas, it went through a phase where the shelves were, like, completely bare, except for a few things. So now if, now is February, if you're getting into thrifting or reselling, now is a great time, in my opinion, to start stocking up on your inventory and looking through things before the big garage sale season comes up, which I'm extremely excited about. Bex Scott: [00:05:33] Okay, so I avoid a lot of sections in Value Village when I look for my inventory. That is mainly because it's not my area of specialty. I don't know a lot about it, and I can't buy from every single category, or I would probably be kicked out of my house. Just kidding. But it would, it wouldn't work. So right when you walk into our Value Village, on the right, there's DVDs and board games. Now, I know a lot of people who resell DVDs and resell vintage, and not even vintage, just modern contemporary games, and they do extremely well. Bex Scott: [00:06:12] So I would love to get somebody on the podcast as a guest to talk about just board games, DVDs, music, that kind of stuff, because that is a section that I avoid. The first section that I do go to is the book section. I am a massive reader. I read every day. Right now my goal is to try and read six books a month. I did that for January. We'll see for February. But I have a problem with buying books for myself, never mind books to resell and to collect. But when I do buy them for my collection, it's the Little Golden Books. I love vintage Little Golden Books. Some of the newer ones are cute too, but I buy them for the illustrations and the artwork in them, and this might hurt a lot of people to hear, but I repurposed some of the pages in crafting, so I've been making little coasters and journals, covering journals with like Disney pictures and just really nice old vintage artwork, which I know is terrible to do to cut a book up. But I try to only cut the ones up that are really damaged. I don't ever touch a brand new pristine condition book. So I collect those for myself and to read to my daughter. So I'm trying to collect as many Little Golden Books for her as I can to pass down to her. I also have had great success selling the Little Golden Books. Bex Scott: [00:07:50] So if you can find them for like $0.25 each or a dollar each, they usually resell for like $3 to $4. So not a huge profit there. But if you get enough of them, you can sell them in bulk, you can sell them as a collection. And you might be able to find some good money in that section. Next, I always buy vintage Baby-Sitters Club books and Sweet Valley High, so right now those ones are really popular. I've sold quite a few Baby-Sitters Club books, and they did release, I think it was on Netflix, a Baby-Sitters Club TV show, which is actually pretty good, I'm not going to lie. So it did make a little bit of a comeback, but people are trying to complete their collections that they had growing up. So I always try and grab those books, especially the older Baby-Sitters Club ones. Next is Nancy Drew and Hardy Boys. There are some extremely die-hard collectors here, and I know I've talked about this in a previous podcast episode. There are different types of the Nancy Drew, different time frames that they were released with different covers, artwork, that kind of thing. So keep that in mind when you are buying them if you were trying to complete a collection or you're trying to resell, that different ones will have different values just because of the time they were released and the type of cover that they have. Bex Scott: [00:09:25] Okay, so once you leave the book section in my Value Village, you go to this extremely overwhelming vase section where they've just crammed every single vase that has ever been donated from a florist shop. So you'll see a bajillion of them. They all look the same. They're all in there. I don't know why, but the same two vases could have two different prices. It drives me insane. But this is where I have had the most luck finding swung vases. And you need to be quick on these. Like this, when I walk in, I scan that section first to see if they've put anything really tall on the top shelf, because that's where they usually are. If I don't see any, I head to the books, but I've found quite a few amazing vases in this section. This is also where you want to look for pottery. Anything marked, I find is great to buy if you look it up with Google Lens. A lot of the potters marks are very hard to discern. So this is an area that I don't know a lot about, but I have lots of friends who have made great money selling especially German pottery. So if you can get to know some of the German pottery names, then this is the section you want to look for them in. Bex Scott: [00:10:47] Kitschy planters. Everybody loves a good kitschy planter. These ones can be from maybe it was like a vase that somebody got their baby shower gift from. They have the cute little lambs and the balloons and the blue and pinks. Lots of Easter around Easter time. So little chicks and rabbits, that kind of thing. So I always pick up the kitschy planters if they're in good condition. Make sure you touch every inch of them. Same with the vases. These sections are terrible for broken items. I don't know if they just don't catch them when they sort them or if they sell them regardless, but I've been so excited about finding something that I just grab it, throw it in my cart, and I get home and I secretly cry in my office because now I have to do something with this broken vase. Another thing that I often forget to look at are brass vases. So a lot of these are made in India and they're beautiful. These ones are always great to resell. They're also great in displays because they are so pretty. But keep an eye out for brass vases. Make sure you get them at a good price, though, because Value Village has caught on that these are valuable items and they have been jacking the prices of them. So next to the vase section is what I call the weird wood section. This is like a catch-all for anything wood that comes into the store. A lot of times there are broken shelves here, little knickknack things, but the things that I like to look for are the wooden knickknack boxes or jewelry boxes. Bex Scott: [00:12:35] A lot of them have really nice ornate carvings in them. Sometimes people's names on them. I really like these for storing knickknacks and jewelry, but also for reselling because they are a hot item. People love wooden boxes. Next would be wooden or carved animals. A lot of these things look like they might not have any value, but depending on the wood they're made out of, if you go home and research them, or you do a quick Google Lens in the store, it is definitely worth while. A lot of the wood is very valuable and the carvings have been done. There's lots from Africa or Mexico or places like that by the Indigenous people in the area, and they are very beautiful and great for collections, but also for reselling as well. Next up would be look for the little wooden knickknack shelves. These can be like the letterpress drawers or little mug holders that you put on your wall with the little pegs. Like the peg - peg, what's the word I'm going for? - The peg, the peg holder shelf thingies. Somebody, if you know what the actual word is, let me know. Not enough coffee today. But yes, look for those. I have seen some beautiful displays at Christmas where you have the accordion, peg hanger and you put Christmas decorations on them.That is a goal of mine one year to do with my vintage Christmas balls. Bex Scott: [00:14:09] Okay, so we've gone from the weird wood section now. I'm skipping over the strange candle, votive, school supply aisle. There's very rarely anything in there. Maybe sometimes old vintage photo albums. That is a good thing to always grab if they're in good condition. And always look for photos in them, because sometimes Value Village doesn't take them out, which is a really big score, but I usually skip this weird section, come back to it at the very end if I have time. Next is the plastic stuff. So this is your typical, I bought this plastic water bottle and now I'm donating it, and Value Village now has 10,000 of them, so avoid those ones. I find it kind of gross anyway to buy an old reused plastic water bottle, but that's just me. Some of you might love that section. What is good in this section though, is Starbucks to go mugs. If they are in near brand new condition or they haven't been used and abused, they will resell. Starbucks always resells. I've had amazing luck with it. Just be sure to open it because you never know what's inside. Still in this section, this is where you find your vintage Tupperware. Do not sleep on this section. People will donate their vintage Tupperware. Always do, this is so gross, but always do the sniff test. I have opened some in Value Village and there have been spiders and bugs and weird smells in there. Bex Scott: [00:15:47] To me, it's not worth it to take those home and clean them because I am creeped out by that. And it's, yeah, I would rather just leave that there for somebody else, which might be mean, but I would definitely check the condition and make sure somebody hasn't had spaghetti in it for a bajillion years, because that stuff stains. Look for utensil marks, make sure they're not totally torn to shreds and that they haven't been warped in the dishwasher or the microwave. So make sure the lids are nice and flat and that somebody also hasn't written their name on it in Sharpie. There may be a way to get it off, but just be cognizant of that when you're looking at the Tupperware section. Okay. Next we get into dishware. I love the dishware section. This is where I have found some amazing vintage Denby dishes. I'm not going to pronounce this right, but Le Creuset. I have found five Le Creuset mugs for 4.99. They are amazing to resell because they are just so valuable and expensive. Look for any Japan stoneware plates, Corelle dishes, those still resell like the butterfly gold that goes with the Pyrex. What else? Just keep an eye out. Start researching your dishware and just look at the bottom of everything, because you will be surprised at how many things you can miss just because you think it might be cheap. Bex Scott: [00:17:25] There's been a lot of Dollar Store or Walmart dishes that I think look like Le Creuset, and then I flip them over and they're not, and vice versa. So just keep an eye open. In the same aisle we have the teacup section. So I know that this can be a gold mine. This is one that I do skip over because I have such limited knowledge in it. So if you are a teacup collector, I would definitely check this section out. Look for chips. Look for gold that's been rubbed off. A lot of the vintage teacups, they do have a gold rim or a gold handle, and it's always the first to rub off. So just make sure you keep that in mind when you're looking through teacups. If, sometimes they put teapots in this section as well. Teapots can be very gross and stained on the inside, but if you put a dishwasher pod inside of them and let it soak, it will clean out all of that tea staining. On the other side of this aisle is the glassware. Another one of one of my favorites, because you never know what you're going to find here. So I look for vintage Libby. So if you flip it over, you'll see the little script L on the bottom. A lot of these dishes or glasses are the ones with the gorgeous designs. They can have sometimes metallic on them, gold Bex Scott: [00:18:53] Just make sure again that the gold isn't rubbing off. But they have the groovy flowers and the amazing patterns that you see in all the vintage catalogs. So this is a great section to look for that in. And try to find them in sets like four, eight, that always sells better. I've bought a lot of single glasses, which are definitely harder to resell. Sets of three are harder to resell as well, so you might get people asking to buy two of them and then you're stuck with one. But just keep that in mind when you're looking in the glasses. This is also where you're going to find the Dorothy Thorpe. So there's a lot of look alikes. So this is where there's the silver fade, like the roly poly glasses. I always buy those. They became very popular after Mad Men came out, the roly polys with the silver rim. Those are gorgeous. So I would recommend buying those. But always take a look at the silver. If it has scratches, if it's coming off, if it's fading. Because that will really hurt your resale value. Okay. We're still in the same aisle. This is a very good aisle. We are at the coffee mugs now and this section is usually a disaster. You have to dig. I have broken quite a few mugs in this section, because you're trying to reach around and get the good stuff at the back, so just be careful when you're moving things around, because I definitely need help in this section. Bex Scott: [00:20:26] This is where you're going to find your milk glass, so don't do just a cursory glance. You might want to walk down the aisle in one direction and walk back. I often get on the floor and look in the bottom shelf just because it's so easy to miss things. But Federal glass mugs, what else do we have in this section? Fire King, we have the Pyrex mugs. We have, what else, stoneware. Made in Japan stoneware and English stoneware. I always buy those mugs. Also pottery, makers mugs, that kind of thing. So look to see if they have a pottery studio signature on the bottom. And Disney. Disney and Starbucks, always buy the Disney and Starbucks if it is in good condition, do not leave them. I know it's not vintage, but people love them. You can oftentimes find really rare or not in production Disney and Starbucks mugs and those sell really well, especially on Marketplace. Okay. The next aisle is the random junk aisle. This aisle drives me crazy because most of the time everything is broken in it. It's pieces and parts of things that they didn't know what they were, so they just threw them in there. But it's still worth it to dig through. This is where you'll find your trivets. A lot of times they have nice Lucite ones with flowers pressed in, really nice brass trivets, some wooden ones. Bex Scott: [00:21:58] Placemats are here in the boxes. This is where I usually get my salt and pepper shakers, but make sure they are not chipped. It is so hard to find salt and pepper shakers that aren't chipped at Value Village. What else is good to keep an eye out? Marble rolling pins. I found quite a few marble rolling pins that do very well for resale, and I've kept a few of them because they are amazing to bake with. Recipe boxes. This is where I find the awesome recipe boxes from the 60s and 70s with the gross recipes in there. Those are always really fun to look through. After the random junk section, you have the serving dishes, and this is kind of a catch-all for anything glass. Lots of juice jugs, Pyrex percolators are here. But the best part of this section is the uranium glass that people don't realize is in there. So always bring your black light, because this is a section where it's usually stuffed in the bottom of the shelf at the very back. And it's the uranium glass platters, the milk and sugars, anything like that. Little bowls and dishes and trinket dishes. Make sure you look for anything that stands out as green. Stoneware serving platters. I found some beautiful floral print stoneware platters here and in my shop, weirdly enough, this is where the staff like to hide the valuable electronics. Bex Scott: [00:23:34] So I have laid on my stomach in the floor multiple times. Because if you go towards the end of the day when the store is going to be closing soon, they like to hide Playstation games, Game Boy games. I've had some Wii controllers and just some really amazing stuff hidden in this section at the back. So pro tip, get on the floor, don't care what people think about you, just look for that gold mine of stuff that people are hiding because it does happen. My most favorite section, the Pyrex section, it is dwindling these days. There's not a lot out there. Mostly what I find is super beat up, dishwasher damaged to the point where it's not recognizable anymore. It's really sad. When I started thrifting, there was definitely a lot more, but I am now in a population that is a lot smaller than where I used to live too. But every once in a while you find a good, a good score of Pyrex. They're usually on the top shelf, which is easy to spot. Other things you can find in the section are Wilton cake pans. I've had great success selling Wilton cake pans. You just have to make sure that they are a low enough price. I would avoid cornflower CorningWare. It, 3 or 4 years ago, it was a hot item. It was hard to keep it in stock, for me at least. And now it is a struggle to sell it. Bex Scott: [00:25:12] So spice of life, blue cornflower, any of that stuff. If you have success selling it still, go for it. But for me, I pass over that stuff now just because I found that it's not worth it. Jello molds. I love jello molds. These are the tin, usually rose gold or copper looking ones. They're so cute and a whole bunch of different sizes. I always grab those ones because they are fun in displays, to collect, and to resell as well. Okay, so now we are in to the strange bathroom section. My Value Village has a section where they sell hair clips, curling irons, what else do they sell there? Just weird random laundry baskets. But this section is amazing for vintage garbage cans. Also vintage jewelry boxes. So don't pass this section up if you have it in your store. This is where I find a lot of my velvet covered snap shut jewelry boxes, the smaller ones that fit little rings or necklaces. Those ones sell really well, especially if they are in good condition. If not, you can also recover them. I have a friend who does amazing and beautiful work recovering vintage jewelry boxes with new velvet, new insides, cleans up the little feet. So if you're interested in taking on a project like that, this is a great spot to look for them. Bex Scott: [00:26:46] Next up is the linen section. I could spend a whole day in this section. It starts off with aprons, dishcloths tea towels, and then it goes into fabric, sheets, duvets and blankets, and then pillows. So this is all a lot of personal preference when you're buying linens, what you like to look for. But I like to look for the groovy floral sheets, anything with like a bold retro pattern. Chenille duvets. Pillowcases with flowers. What else? Really cool tea towels with graphics. Those all seem to resell really well. Especially the retro groovy looking sheets. Just make sure that you inspect them for holes, stains, anything suspicious because they do sneak in there. I find a lot of, like, duvets and bedspreads that I really like, but our Value Village is ridiculous for prices and they can be upwards of $20, so to me that is not really worth it. If you're looking through pillows, look for anything that is latch hook. I found an amazing latch hook mushroom pillow the other day. Um, crocheted pillows do really well. Anything with florals. The funky, groovy patterns again. And if it's a seasonal item, Christmas pillows, Halloween pillows, pillowcases and covers from the fancy stores, like the modern stores like Urban Barn, Pier One, anything like that. Even Indigo/Chapters, they get a lot of those in there. Those are great for reselling as well. On the right hand side of the linen section is the sewing section in our store. Now, I don't buy sewing patterns from Value Village because I find that $2 to $3 each is what I can sell them for, and that's the same price that Value Village sells them for. Bex Scott: [00:28:56] So unless it's something really amazing, like a Barbie pattern, I always grab Barbie clothes patterns, Barbie furniture patterns, those ones resell at a higher price. Sometimes you can get about $10 or more for a pattern that is Barbie. But this is where I find my latch hook patterns, my cruels, my needlepoint, my cross stitch. They've had some amazing kits in this section, and you do have to dig through, because this is where they also put the baby diapers and the feminine products that are donated. So you have to dig a little bit, but they are in there. Next up we have the kids section. The kids toys and clothes. I have dug through the toys before to find Cabbage Patch Kids, My Little Pony, Littlest Pet Shop, vintage Barbie. This is a section you really need to spend time, like, come to the store just to look at the toys, because you need to dig through broken toys that aren't working anymore and just really spend time to decipher if it's vintage, if it's modern. I don't buy clothes when I go to the thrift store because that's a whole other thing. I wish I had the had the time and the patience to search through clothes and photograph them and all that fun stuff, but I mostly stick to the hard goods. Bex Scott: [00:30:22] Next is purses. Purses and accessories I do like to look through because I buy the nice sequined beaded clutches, little handbags. Those do really well for resale and they're really pretty too. If you just want to dress up and go out for your own fun. So I do look through those. Sometimes you can find some good designer bags. I've found some Betsey Johnson, some Coach, but most of the time they separate those out in the Value Village and put them in the locked case. Next would be oversize items. This is usually where electronics, big furniture is in our store, and it's actually one that a lot of people I find skip because they think everything in there is too big. But there's been some really good finds in this section. I went with my friend not too long ago and we found, I think it was three lawn chairs with retro patterns on them. They were really cool. I found some awesome dressers, bookshelves, just really nice MCM looking furniture. Stools. And this is where they put lamps too. So you can find some awesome vintage lamps in this section to refurbish. Wine racks, couches. If you're really interested in refurbishing or cleaning something out like that, but make sure you take a look, just a quick walkthrough of the section because you can find some pretty awesome stuff. Bex Scott: [00:31:49] And last but not least, this section is so fun to look through. It is the jewelry section. It's almost like a game for me now, where I know that they've gone through and looked through the signed pieces, and most of the time they're pretty good at it, they know what they're looking for, but there are some awesome gems you can find in here. I would love to find a find a Sherman. That would be crazy if they left a Sherman on the wall of jewelry. But I've found quite a bit of Sarah Coventry. Butler. Vendome. What else has there been? Just a lot of random signed pieces that have been skipped over. I mostly look for brooches. Anything with a nice rhinestone, even if it's vintage and unsigned, I buy it. And anything floral. So the nice, what's it called? The coated flowers. I've lost the word for it now, but they're the metal flowers that are usually a brooch or an earring. People love to make arrangements with those and frame them in a shadow box. Anything that has a really nice old clasp that might have some faux pearls and lockets. I love to look for lockets. So this section, you could probably spend a half day just looking through the wall of jewelry there. And sometimes the prices are great, sometimes not so much. But if you can find anything that they've missed that says 14 karat gold on it, anything that's sterling silver or, what else is there, even you might even find some real pearls you don't know. So this is a good section to spend a good chunk of time in looking through. Bex Scott: [00:33:27] And last but not least, I think I already said that about the jewelry, but this is kind of an extension, would be the locked cabinet that they have. So that's where they keep what they consider the really good jewelry, the electronics, sometimes there's designer shoes in there. I don't spend a lot of time in that section because it is mostly overpriced and to me, not as fun to look through, but because there's a lot of people, I'm sure, like me, who don't go to it, you could find some amazing scores. So that is a quick walk through of my Value Village store. I'm sure that they vary a little bit with quality of goods, the layout, that kind of thing. But that is a typical thrifting restock run for me, where I'll go in and go through my process and hopefully find some goodies. So check out the show notes for my social media platforms. Find me. I am on Instagram at Pyrex with Bex. I live sell on Whatnot at Pyrex with Bex as well. I have regular shows on that platform and there are some really amazing Canadian sellers on there. We all sell vintage of some variety. So feel free to find us there and message me if you'd like to reach out and chat. Thanks so much everybody. 

El regreso de Lucho Jara (y las posibles razones que forzaron su regreso), baby resumen del Festival del Huaso de Olmué, Kenita Bo le ve los números a Maite Orsini, investidura de Trump (spoiler: en realidad hablamos del sombrero de Melania), ¿se viene separación de Barack y Michelle?, el chisme perdido de Bartonella, SIGNOS: Colores de Le Creuset como los signos del zodiaco y mucho más!! Escucha más de nosotras en www.patreon.com/elgosip (pronto subiremos un comentario de Emilia Pérez)

Ho Ho Ho – A festive episode of "Made in China"!

This is a free preview of a paid episode. To hear more, visit meetthemess.substack.comMove over, Meet the Press—it's time to MEET THE MESS!This week on the podcast, Jen and Karyn discuss how Honeycrisp apples went from magnificent to mediocre. And, do you have quartz countertops? Find out why they might soon be banned! Also, hear about the season's hottest drinks (Malört and Guinness) and get expert advice on the best Le Creuset pieces to get! Plus, learn the story behind "Hawk Tuah" girl Haliey Welch's crypto rug pull, and hear the most unattractive male names (according to Reddit).On Meet the Mess, bestselling authors Jen Lancaster & Karyn Bosnak dive into the messiest news stories and hottest topics of the week to give a fresh and entertaining take on current events and life in general. An extended video version with the “Hot Mess of the Week” is available to paid Substack subscribers. Visit meetthemess.substack.com for more.Meet the Merch:• https://www.etsy.com/shop/MeetTheMessConnect with us on Instagram:• https://www.instagram.com/meetthemesspod• https://www.instagram.com/jennsylvania• https://www.instagram.com/karynbosnakConnect with us on TikTok:• https://www.tiktok.com/@meetthemess• https://www.tiktok.com/@karynbosnak

Episode 2577 - On this Monday show, Vinnie Tortorich and Anna Vocino welcome a couple of special guests, and they share kitchen gift ideas, discuss sticking to NSNG®, and more. https://vinnietortorich.com/2024/12/kitchen-gift-ideas-episode-2577 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - You Can't Outsource Fitness Vinnie's sister-in-law, Kristi, shares her superpowers. (7:00) Different entertainment interests. Vinnie is a voracious reader and mentions his favorite books. Think and Grow Rich by Napoleon Hill can be found in Vinnie's Book Club. Thanksgiving with family was a great time. (20:00) Vinnie was able to get his brother Mark to exercise a few times. Anna makes a great point—you can't outsource fitness. (28:00) Kitchen Gift Ideas Anna explains what makes a good cooking pan and discusses brands. (31:30) Kitchen knives. (41:30) A good knife has metal going through the handle's length, called a tang. it's a good idea to get your knives sharpened a couple of times a year They chat with Vinnie's brother Mark about his struggle staying on NSNG®. (46:00) Mark sees improvements when he follows NSNG®, but he goes right back to unhealthy options. Don't forget to use Vinnie's Amazon link for your holiday shopping! You can find some of the products mentioned in this episode in Vinnie's Amazon store--see the list and links below! If you are interested in the NSNG® VIP group, you can still sign up to get on the waiting list at  Anna has a Holiday recipe PDF! You can find it at her website under Cookbook PDFs; It's the Eat Happy For the Holidays Cookbook PDF. (46:00) Brands and Products Mentioned You can find some of the products below in Vinnie's Mentioned on the Podcast this week list  at Amazon. Le Creuset pans All-Clad pots and pans Cuisinart products Lodge cast iron pans Henckels knives Wüsthof knives Butter spreader and curling knife Pickle grip Mini waffle-maker for chaffles Silicone grips Silicone grip for Lodge  More News Don't forget to check out Serena Scott Thomas on Days Of Our Lives on the Peacock channel.  “Dirty Keto” is finally 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! 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. 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:

Download the app and enter your name to have the chance to win a Golden Ticket with prizes from Oyster Candle Company, Bene Wine Club, Loy Harn, Don Gato Tequila, Aesthetispa, Le Creuset, and more. Thank you to Bohemian Bull and Condon Edwards Family Law and Mediation

Download the app and enter your name to have the chance to win a Golden Ticket with prizes from Loy Harn Jewelers, Le Creuset, Garnet & Black Vodka, Metabolic Medical Center, and so much more! Thank you to Bohemian Bull and Condon Edwards Family Law and Mediation

Alison Spittle and Andy Matthews join host Alice Fraser for episode 182 of The Gargle. ☀️ Longevity concierge

Tous les matins, à 6h45, un récit d'actualité, contextualisé et raconté avec toute l'expérience journalistique de Matthieu Belliard.

THE BEST BITS IN A SILLIER PACKAGE (from Tuesday's Mike Hosking Breakfast) Waiting for Trump/That About Wraps it Up for Exams/That About Wraps it Up for Jury Duty/Do You Know Who You're Fighting For?/Hosko's Gift GuideSee omnystudio.com/listener for privacy information.

Today's podcast is a gastronomic treat. I'm talking with Chef William Dissen, James Beard Award-winning chef and owner of the restaurant, The Marketplace, located in Asheville, North Carolina. William is the founder of four award winning restaurants and draws inspiration from traveling the world, creating dishes that tell a story, surprising guests with inventive food preservation techniques, and bringing classic dishes with explosive flavors to life. He published a debut cookbook in 2024 titled Thoughtful Cooking - Recipes Rooted in the New South. Food and Wine Magazine recognized it as the best spring cookbook and praised how he takes readers on a culinary journey organized by the four seasons of Appalachia's most sought-after ingredients. William also enjoys the fame of being the first and only chef to beat Gordon Ramsay in a cook off on NatGeo TV's Gordon Ramsay Uncharted Smoky Mountains. Interview Summary Will, you were early to the farm to table local foods concept. Some years ago, when I dined at your restaurant, the Marketplace, I liked the philosophy, not to mention the food, would you please tell us what led you down this road? You know, I'm originally from West Virginia, from the Appalachian Mountains, and my grandparents were, were farmers that lived in very rural parts of the state. I grew up in suburbia in the capital of Charleston, West Virginia, but spent a lot of my weekends on their farm. And they very much lived the Appalachian mentality and culture of farming, of putting things up for the year. You know, they canned and pickled and preserved and fermented and dehydrated, and they foraged and they had honeybees to pollinate their garden. They irrigated with fresh spring water and things that I think now in 2024, hipster DIY trends that people are saying they're doing in bigger cities. But these are things my grandparents were doing to sustain themselves. And I'd say that those ideas and ideals imprinted upon me about not just sustainability and how to treat the earth, but also about how to make food delicious because great food starts fresh. And from this initial exposure to food customs of your youth what led you to being a chef? You know I think in those hot sweaty August days, as they say up in the holler of my grandparents' farm, we'd sit in the front porch and shuck corn and string beans. I really kind of kindled a love affair with food. One of my first jobs I had, I was a newspaper delivery boy and shortly after that I was, you know, trying to hustle to make some more money. And I ended up washing dishes at a local country club. And I think a very similar story for a lot of chefs, one day the garde manger cook or the salad and sandwich cook called out. And the chef said can you make sandwiches and salads? And I thought, sure, I can do that. And haven't really looked back since. You've been a chef at many fine restaurants in major cities. What led you to Asheville, North Carolina in particular? After I left West Virginia, I lived all over the place. I was in New York and California and South Carolina and ended up back here where I'm now in Asheville where I have my restaurant, The Marketplace. And one of the things that really stood out to me was the really beautiful region. National Geographic has voted it time and time again as one of the most biodiverse places on the planet. It's actually a temperate rainforest. There are species of wild edible greens and medicinal greens. There are species of lizards and snakes and things that you only find here in this region. It's not just beautiful. It's also a really thriving ecosystem. Terms like intentional, mindful, and in your case, thoughtful - it's in the title of your book - can be applied to cooking and eating. What does it mean to you? I'd say in general, it's going back to what I mentioned about my grandparents. And really focusing on being present but also planning ahead. I feel like in this day and age, we're so connected to computers and phones and social media that we've kind of got disconnected from our food system. People say, well, you know, technology is driving the world and we need to be logged in to be able to stay relevant. And I don't disagree with that, but I feel as our society is doing that, we are losing touch with nature. And if you go back one generation, two generations and ask anyone, their grandparents, I'm sure grew a garden. Or were farmers, and they probably went through acts of preservation because there weren't Whole Foods in every corner. It wasn't Amazon delivery. They had to plan ahead, and to be in touch with the time of year enables them to sustain themselves and their families. And certainly, we're fortunate now in 2024 to not have to think that way all the time, but I do think there's a lot of value into being a little more thoughtful about the world around us. And I think that's really what I want to try to show people with my book, Thoughtful Cooking, is that connecting yourself to the food system enables us to connect ourselves to the environment. Enables to connect ourselves to our local economy, to our community, and to be reconnected with those that make our food. And I think that's an important thing that a lot of us are missing in this day and age. Please tell us more. What does thoughtful cooking look like in action? I think thoughtful cooking is kind of multifaceted, right? I think it's being aware of what's in season. Here we are in August and in the Carolinas. What's in season this time of year, right? We have tomatoes and peppers and corn and okra, and we have all these different things that are uniquely delicious and in season. But it's a conversation when I talk about local food and talk about sustainability. I ask people, it's a very cliche question: when would you like to eat a tomato? July? August? Or January, February. And people say, 'Oh, well, of course, July or August. That's when the tomatoes are delicious and they're bright in color and they're ripe and they're juicy and sweet.' And I think those are the things that we're not being as thoughtful about nowadays. About where our food comes from and why things are in season. So, I think that's one aspect of it. Another aspect of it is it's just taking the time to be mindful of the world around us. I think we're all moving so fast that I want people to be able to slow down and enjoy cooking. Cooking as a father of two, running many businesses, I joke with my kids it feels like a chopped competition in my kitchen. Some days when I open the fridge and I've got 30 minutes to make dinner for a couple hangry kids. But also taking the time to enjoy cooking. I think there's something to be said about slow food and taking the time to cook in your kitchen, open a bottle of wine, turn the music up. Actually connect with people around you rather than just staring and scrolling on your phone. I think it's a way to really bring people together. And then the other, the other facet of it is, thoughtful cooking is that the way we choose to eat really creates an opportunity to vote with our forks. That there's a lot of advocacy and sustainability you can do just in taking the time to think about where your food comes from. I can so relate to what you're saying. Not too far from where I live in Durham, North Carolina, there's an unbelievably wonderful farmers market. The state farmers market in Raleigh, which I imagine you've been at, been to one time or another. But what a pleasure it is to go there when the strawberries are just coming into season and then the blueberries and then the peaches and then the apples. Not to mention all the vegetables. And we just this weekend had guests and made a corn and tomato salad with all these wonderful things that were there. It just felt that there's something special about making it when you've gone to buy the ingredients from a farmer who grew them. And you're right, everything, every part of the experience is better doing that. How in the restaurant do you try to accomplish getting people closer to the food and more thoughtful about it? At our flagship restaurant, The Marketplace in Asheville, the whole premise is local food sustainability. I really like to show that we can create a sustainable business that can last the test of time. And I think we have, as we're celebrating our 45th year this year in 2024. But for me it's taken the time to meet the makers. The artisans who are making cheeses or types of charcuterie. Dairy farmers, vegetable farmers, livestock farmers, fishermen. And taking the time to talk to them about what they do to be a little more thoughtful and inquisitive about how we're eating. Doesn't necessarily mean that we're all eating healthy food all the time, right? But understanding how they're taking care of it. As you really dive into the food system, there's a lot of things that if you look at what's happening behind the scenes in some of these big, bigger commercial commodity farms - you may not like about people are being treated that are growing the livestock or the vegetables. About how they're treading on the environment in a non-sustainable way. And then also, what's going into the product that's going into your body? Are they putting hormones on or different types of spray or whatnot, you know, to cut the chemicals that could affect your body in the long run. And I know I'm not a crazy health nut, but I want to make sure that, when I'm eating clean, I feel good. And I think a lot of it too I was very fortunate after I did undergraduate studies at West Virginia university, I went on to the culinary Institute of America for culinary degree. And I took a wine course there. It really imprinted on me about viticulture with how they grow grapes. They study this thing called a Brix level, which is the sugar level in a grape. They use this fancy electronic device called a mass spectrometer that measures the sugar content in a grape. And so, the vintners go around their farms, and test the grapes as they are approaching ripeness. They wait to pull them off the vine until the grapes reach that perfect ripeness because the grapes are higher in sugar. They're naturally sweeter. They're going to ferment into more delicious wine, but every fruit and vegetables has a Brix level. So if we're able to really be in touch with, with nature, with the time of year, when vegetables and fruits are ripe, they're naturally going to taste better. The vegetables are going to be bright in color heavy for their size because they're naturally ripe and sweet and they're just going to taste better. I don't know about you, but that doesn't necessarily make me feel like I'm a health nut. But it makes me feel like I'm in search of great flavor. Well, it shows how much you appreciate good food and how important good food can be for the way we feel about ourselves. Obviously for the environment and things. You know, I've often thought it would be a wonderful experience to go to a restaurant and have a meal, but before the meal, be able to interact with the farmer. The farmer comes in and talks about whatever she or he has contributed to that particular meal and how the food was created and what their relationship is to the land and whatever practices they use. You get those things outside of a restaurant. But I've always thought it'd be really interesting in a restaurant to do that kind of thing. Maybe that's something you've already done. We've definitely hosted a number of farm dinners. I actually have one coming up. There's a group out of Santa Cruz, California called Outstanding in the Field. This will be our eighth dinner we've done with them over the years. But we will do a white tablecloth dinner in the middle of a farm field for 200 people and cook over a wood fire. And you know, the hogs and the sheep are grazing the pasture beside it. And the vegetable garden is in other pasture over. And for a lot of people, they've never stepped foot on a farm. And it's a really transcending experience. I think the answer to this is pretty obviously yes. But it seems like today's youth, like I think about students that I teach in college, are so much more interested in the story of their food than people were just a generation or two ago. But I think I, when I grew up, all we cared about was that we had food. And the, you know, the better it tasted, which basically meant how much it was processed and how much sugar and things it had in it. That was really about all we knew. But now people are asking a whole different level of questions about where their food came from. Do you see opportunities for working with children to help maximize that? I do, yes. There's an organization that I've been on the board for a long time locally called the Appalachian Sustainable Agriculture Project. They have a subsidiary called Growing Minds Program. And it works to put healthy local food into schools and to teach children about the opportunity to healthy and eat fresh. I think it's a great thing. I do a lot of food advocacy work as well on Capitol Hill where I go and lobby for different food policy. I've done that at Capitol Hill, you know, and internationally as well. I helped create the Chef's Manifesto for the UN's World Food Policy. And I spoke at a number of conferences around the world about it. But it starts with children, right? If we're able to teach them about eating healthy and eating local, it's going to be something that's ingrained in them forever. And about local food, I feel like a lot of people say, 'Oh, well, shopping at the farmers market, like that's only for the 1%.' And I feel like I find a lot of great deals in the market. But a lot of farmers markets nowadays, because of different food policy and food advocacy, they have things even with SNAP benefits that they'll do two for one. So, you can really get some great deals at the market as well. You mentioned you've done some advocacy activity in Washington arguing for certain policies, what kind of policies have you been involved with? Given that we're in a presidential election year, I always like to tell people I don't really like politics very much, but I really like policy. Because policy is where you can take action and make change. I've done a lot of advocacy work advocating for things like the Magnuson Stevens Act, which provides federal fishery management and sustainability ratings for different species of seafood. I, also worked on the Childhood Nutrition Reauthorization Act, which was to add more funds to school lunches for children. Farm bill. Gosh, I've done so many different things. It's good to get out there. Our politicians get bombarded with different bills and lobbying groups all the time. But I think when they see somebody like myself, I'm a chef, I'm an employer, business owner, real estate owner, it's different than maybe your standard blue suit lobbyists. A lot of times take the time to listen. And many of them come in and eat at our restaurants. So, it's an opportunity to really try to direct change and hopefully when they go to vote for these various bills, they think about the opportunity that they've had to meet with constituents like myself. And hopefully they remember to do the right thing when they place their vote. You also show how many ways there are to interact with the food system. And ways to try to make improvements, and the scope of your activity is really pretty impressive. So, let's loop back to your book. In your book, you talk about, again in the title, you talk about the New South. What is the New South? I think a lot of people think of Southern food as shrimp and grits and gumbo and very heavy, rich country cooking. There's a lot of African American influence from the days of slavery. And recipes, ingredients that were brought over during slavery from West Africa, and traditions that arose in Southern cooking from those times. Like everywhere else in the world, the South is evolving and it's one of the most popular places for people to move to within our country, the United States. And we're starting to see this evolution of Southern food, right? It's not just this kind of typical stick to your ribs, Southern cooking anymore. We're starting to see other cultures come in. There's Indian culture, African American culture, Asian cultures that are coming in and they're taking these traditions of Southern food and local food, but then adding their flavors to it. And to me, it's a really exciting time because I'm biased, I love Southern food. I love shrimp and grits. I love these different dishes that are so wonderful. But I love when somebody comes in and they take a recipe, and they add their own touch to it and they tweak it. Because to me, that's, that's adding to our heritage as Southerners. And so, for me, recipes rooted in the New South is this evolution that we're, we're taking Southern food on. If you wouldn't mind, give us some examples of some of the recipes that are in your book? I have a number of dishes that I think are really exciting. One of my favorites: I have a red wine braised beef short rib. Serving that with a chili cumin sauce and then a blue cheese and green apple coleslaw. So, it's kind of taking this idea of, you know, of beef and coleslaw, but kind of adding in some other flavors from other cultures. You know, like within that there's a lot of kind of Hispanic flavors as well. I loved looking through the recipes in your book. And I don't think there was one that I looked at where I wasn't surprised by some ingredient that I didn't expect. Or putting things together in unique ways. The book strikes me as being highly creative. I can just imagine how much work was involved in putting that book together and how long it took. It must sort of be the culmination of a lifetime of work, so congratulations for doing that. Well, thank you. I think as I mentioned before about the other work I do outside the restaurant. I didn't just want to write a Marketplace restaurant cookbook. I wanted to write a cookbook that talks about, you know, the power of food and the philosophy behind it. But then also have some delicious and creative recipes in there that can be inspiring to folks as well. BIO William Stark Dissen is a renowned chef, author, culinary diplomat, restaurateur, and early pioneer of the farm-to-table movement in Asheville, North Carolina, and surrounding regions. His titles also include Seafood Watch Ambassador to The Monterey Bay Aquarium in California, and Official Ambassador for Le Creuset and Mountain Valley Spring Water. Named Fortune Magazine's “Green Chef of the Year” two years in a row, William's endeavors in sustainable food and dining, coupled with his passion for foraging and fly-fishing, often take him from the kitchen, into the mountain streams and peaks of the Southeastern, United States, Appalachian region, and beyond. William's efforts to uplift the principles of food sustainability in his restaurant and network of vendors and suppliers, has not gone unnoticed. It caught the eye of Celebrity Chef Gordon Ramsay, who featured Asheville on NatGeo TV's, “Gordon Ramsay: Uncharted, Smoky Mountains.” The hour-long episode featured William touring Ramsay through the forest and rivers of Western North Carolina and concluded with the two chefs competing in a peer-reviewed cook-off. William beat Ramsay for the first and only time in the show's three seasons. Through this experience, Gordon Ramsay named William, “The Most Sustainable Chef on the Planet!” A career in the culinary arts led Dissen to become an advocate for food policy on Capitol Hill starting in 2010, where he's lobbied to Congress about the importance of passing legislation, such as The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act. The Barack Obama administration lauded William as a “White House Champion of Change for Sustainable Seafood” for his work to create healthier oceans. He also serves in the American Chefs Corps in the U.S. State Department, which sees him traveling around the world to promote American food culture and sustainability practices.  

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Rachel Moore, battling a rough voice yet still bringing the energy, kicks off the Just Trust Me Marketing Podcast with co-hosts Elizabeth Allen and Anh Nguyen. They dive into how the ultimate FOMO marketing strategy was unwittingly (or probably wittingly) employed by Casa Bonita's revival, thanks to South Park creators Trey Parker and Matt Stone. Anh shares juicy secrets about Le Creuset's mystery box events, while Rachel reveals her hilarious yet relatable experience of being wooed by political texts. Anh rounds out the discussion with entertaining stories of being lured by the allure of TikTok shop ads and hot tub experiences. Tune in for a rollicking ride through marketing missteps and victories! Got a marketing topic you want us to tackle in a future episode? Email us at justtrustme@butwaittheresmoore.com.  Support the show to do all the trustworthy, marketing things along the way. https://www.justtrustme.butwaittheresmoore.com Show links: Casa Bonita documentary (NPR) Casa Bonita public reservations sell out within a few hours Le Creuset bakeware   00:00 Cold Open and Intro 06:13 Good Marketing? 27:53 How to Use FOMO in Marketing 41:48 We Got Got

Today we're on assignment from Michele Norris to keep talking cast iron skillets. Molly goes to confession and we're not interested as we talk pots, lies and mustaches. The more we learn about these crucibles and cauldrons the more we realize that we're often loathsome and non-comedogenic.  Le Creuset history pagespraying enamel videoSpilled Milk Bolognese sauceMatthew's Now but Wow! - Tenderheart by Hetty McKinnon Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

In honor of “The Bear” Season 3 dropping in just a few days, we're re-airing our interview from last year with actor Liza Colón-Zayas. Liza plays Tina, the tough on the outside, soft on the inside cook dealing with change and grief, and learning to find joy in the small moments. She joins host Kerry Diamond to talk about her career, her perseverance, and what “The Bear” has meant to her. If you missed our previous best-of “The Bear” episodes with Jeremy Allen White and Courtney Storer this month, be sure to check them out. Thank you to Kerrygold, Le Creuset, OpenTable, and Pernod Ricard for supporting our Radio Cherry Bombe. Visit Cherry Bombe's Event Calendar for our Summer Series details.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Liza: Instagram, “The Bear”More on Kerry: Instagram

"The Bear" Season Three drops June 27th on Hulu, so we're revisiting our interviews with the cast of the critically acclaimed show. Today's interview is with Courtney Storer, the culinary producer of "The Bear." Courtney is a big part of why the series has so much heart and soul, and why it has resonated with so many folks in the restaurant business. Host Kerry Diamond chatted with Courtney about her journey through the food world, how "The Bear" came to be, and why it was so important to get the details right on the show.Thank you to Kerrygold, Le Creuset, and OpenTable for supporting our Radio Cherry Bombe. Visit Cherry Bombe's Event Calendar for our Summer Series dates, details, and tickets.Click here for more details on Veuve Clicquot's Emotions of the Sun exhibit. Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Courtney: Instagram, "The Bear"More on Kerry: Instagram

“The Bear” Season Three drops June 27th on Hulu, so we're revisiting our interviews with the cast of the critically acclaimed show. First up is Jeremy Allen White, who plays the complicated Carmy. Host Kerry Diamond talked with Jeremy right when Season One debuted, so he had no idea that “The Bear” was going to be a hit, that he would win all the industry's top awards, or how much the show would change his life.Thank you to Kerrygold, Le Creuset, and OpenTable for supporting our show.Visit Cherry Bombe's Event Calendar for our Summer Series dates, details, and tickets.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterClips courtesy of FX NetworksRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.More on Jeremy: Instagram, “The Bear”More on Kerry: Instagram

Connaissez-vous le Mobbing? | Le jeu libre des enfants dans la rue veut être encadré par la municipalité des Cèdres | Le «Deep Fake Porn» démystifié par Anne-Marie Ménard  Dans cet épisode intégral du 7 juin, en entrevue :  Eve Seguin, politologue et professeure au département de science politique  Une production QUB Juin 2024Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

If you know the history of cookbook publishing, you know about Judith Jones. Through her work with Julia Child, Edna Lewis, Madhur Jaffrey, Claudia Roden, and others, Judith helped usher in the modern cookbook era and changed the culinary world in the process. On today's episode, host Kerry Diamond talks about Judith with Sara B. Franklin, author of the new book “The Editor: How Publishing Legend Judith Jones Shaped Culture in America.” They discuss the email that led to Sara and Judith's friendship, and in turn, this book, which is a comprehensive look at Judith's incredible life and career.They also discuss Judith's thoughts on the Nora Ephron film “Julie & Julia,” and the blog on which it was based, and Sara shares her take on the recent HBO Max series “Julia.”Thank you to Veuve Clicquot's La Grande Dame, Kerrygold, and Le Creuset for supporting our show. Grab tickets for our OpenTable Sit With Us event in New Orleans on June 6th here.Visit Cherry Bombe's event calendar for more information on our upcoming Summer Series & Jubilee Wine CountryHosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sara: Instagram, “The Editor” More on Kerry: Instagram

The patrons have spoken and so Paul and Erika watched 2000's American Psycho, aka the film that made Christian Bale! It's also a film Paul swore he would never watch, then adjusted that vow to would never watch outside of October, but here we are in May and he watched American Psycho…how many Le Creuset's were thrown at the TV? Listen and find out!You can follow That Aged Well on Twitter (@ThatAgedWellPod), Instagram (@ThatAgedWell), Threads (@ThatAgedWell), and Spoutible (@ThatAgedWell)! SUPPORT US ON PATREON FOR BONUS CONTENT!THAT AGED WELL MERCH!Hosts: Paul Caiola & Erika VillalbaProducer & Editor: Paul Caiola

Before aluminum coated in Teflon, there was cast iron.Our great-grandparents revered cast iron in the kitchen because it lasts *forever*. And with proper care? It's naturally non-stick, no PFAS necessary.These days cast iron is experiencing a renaissance of sorts, and for many good reasons. On today's show cast iron historian Kyle Seip answers our burning questions about how to cook on and care for our beloved cast iron cookware (it's way easier than you think!). Here's a preview:[6:00] Before aluminum, it was iron: A brief cast iron history[11:00] What a price tag says about new and vintage cast iron pieces[13:00] Getting to the bottom of the confusing health claims[18:00] How do you clean cast iron? Is soap OK?[22:00] When to use enamel-coated cast iron (hey there, Le Creuset!) versus when reach for traditional[25:00] Everything you need to know about seasoning your cast iron (spoiler alert: you don't need to do much!)[27:00] Troubleshooting a rusty skillet Resources mentioned:Smithey Cast IronKyle On Instagram @castiron_kyle This show is listener-supported. Thank you for supporting!Join our (free!) Facebook community here.Find your tribe. Sustainable Minimalists are on Facebook, Instagram + Youtube @sustainableminimalistsSay hello! MamaMinimalistBoston@gmail.com.Our Sponsors:* Thank you to Equilibria! Use code SUSTAINABLE for 15% off sitewide: http://www.myeq.com* Thank you to LifeStraw! https://lifestraw.com/Support this podcast at — https://redcircle.com/sustainable-minimalists/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Kun je aan je partner een tweedehands pan geven voor zijn/haar verjaardag? En als het een Le Creuset pan? Ok, en als het een Le Creuset pan in de vorm van een hartje is? We hebben het over goede cadeaus en komen tot de conclusie dat geld in een envelopje onderschat is. Nynke blijkt daarnaast een bonnenmens, Anne absoluut niet. Alex wil het graag over uitvindingen hebben. Anne heeft - alweer! - iets geleerd en zijn kinderen hebben een potentieel traumatische 1 aprilgrap moeten ondergaan. Nynke is weer woest (luizen te Zwolle!) en Hanneke was de strenge moeder tijdens een logeerpartij. En ze heeft een bekentenis!Veel plezier weer!Anne, Hanneke, Nynke, en Dr. HouseSponsor: Yokuu!Wil jij ook minder poetsen? Haal YOKUU's hardwerkende poetshulpjes dan nu in huis! Ga nu naar YOKUU.nl en gebruik de code ikkeniemanddie voor 20% korting op je eerste bestelling.

We read the papers so you don't have to. Today: It's the best of the extra bits! We've compiled some of the best subscriber only exclusive content. Knickers in a twist? Top 10 things YOU didn't know about pants. I will always love you! The Guardian's list of Dolly Parton songs is frankly… extremely heterosexual. Busting out the fancy crockery! Le Creuset is in trouble and we're devastated. Kind Regards x. Why your email signature tells us everything about you. Teach it new tricks. The Guardian's melted our hearts with a piece about old dogs but not everyone is on board.  Miranda Sawyer and Alex von Tunzelmann are joined by all your favourites, including: Marcus Brigstocke, Andrew Harrison, Jacob Jarvis, Ava Santina, Jason Hazeley, Fin Taylor, Robert Hutton, Jonn Elledge, Scottee, Gráinne Maguire and more! Support Paper Cuts and get mugs, t-shirts and extended ad-free editions: https://back.papercutsshow.com Follow Paper Cuts: • Twitter: https://twitter.com/papercutsshow • Instagram: https://www.instagram.com/papercutsshow • TikTok: https://www.tiktok.com/@papercutsshow • Threads: https://www.threads.net/@papercutsshow Illustrations by Modern Toss https://moderntoss.com  Written and presented by Miranda Sawyer and Alex von Tunzelmann. Audio production: Jade Bailey. Production. Liam Tait. Assistant Production: Adam Wright. Design: James Parrett. Music: Simon Williams. Socials: Jess Harpin & Kieron Leslie. Managing Editor: Jacob Jarvis. Exec Producer: Martin Bojtos. Group Editor: Andrew Harrison. PAPER CUTS is a Podmasters Production Learn more about your ad choices. Visit podcastchoices.com/adchoices

Taylor Swift is taking over the world... Fake Taylor Swift is taking over the Internet (and hawking Le Creuset pot and pans). In this episode of No Brainer, Greg and Geoff explore the effects of AI-generated deep fakes, misinformation, and disinformation on brands. In the second part of the show, the guys flip the script to look at how some brands are using the same technology behind deep fakes to put synthetic spokespeople to work for their own marketing purposes. What to Listen For: 00:00 Intro 05:10 (Not) Taylor Swift, Le Creuset, and Fake Celebrity Endorsements 12:00 (Not) Jason Aldean, "Go Woke Go Broke," and AI Narrative Attacks 22:50 Fake News! And How AI Generated Clickfarms Steal Ad Dollars 33:10 How Virgin Cruises and Cadbury Use Synthetic Celebrities Right 38:58 Levi's and Volkwagen Generate Controversy with AI 47:30 Brainer and No Brainer Visit https://nobrainerpodcast.com/ai-brand-fakes for the full show notes, including links to the stories we discussed on this episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

Abhilash Garimella from Bolster joins to discuss a USPS phishing campaign abusing freemium dynamic DNS and SaaS providers. Dave and Joe share some follow up, one was from listener Mike who wrote in to tell us about a breach at Resend, another was regarding a previous episode on grief and the internet, and finally Joe and Dave discuss a listeners response to a previous episode regarding an SMS scam a listener wrote in about. Dave shares a story on Walmarts relaxed security methods and how scammers may be exploiting them. Joe shares a couple articles relating to the ever growing pop star Taylor Swift and how criminals are using her face to scam. Our catch of the day comes from Joe this week, and he shares an interesting looking email he received from "Apple." Links to the stories: Facebook users targeted with “I'll miss him so much” scam Incident report for January 10, 2024 How Walmart's Financial Services Became a Fraud Magnet Taylor Swift, Selena Gomez deepfakes used in Le Creuset giveaway scam No, That's Not Taylor Swift Peddling Le Creuset Cookware Have a Catch of the Day you'd like to share? Email it to us at hackinghumans@thecyberwire.com.

LinksThe Lesbian Project's report on Sexual Orientation and the Census https://www.thelesbianproject.co.uk/resourcesJeanette Winterson's love of Le Creuset https://www.theguardian.com/books/2000/sep/02/fiction.jeanettewintersonQueering Taylor Swift https://web.archive.org/web/20240108024029/https://www.nytimes.com/2024/01/04/opinion/taylor-swift-queer.html Sandi Toksvig at Cambridge https://www.thetimes.co.uk/article/i-still-get-death-threats-30-years-after-coming-out-says-toksvig-pts56cs7f Lesbians reject Jewish sperm donor https://www.thetimes.co.uk/article/jewish-sperm-donor-shunned-antisemitic-lesbians-6vc2zprc2 Lesbians in Gaelic https://www.thenational.scot/news/24036802.bbc-alba-soap-feature-first-lesbian-storyline-gaelic-drama/  This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.thelesbianprojectpod.com/subscribe

1/12/24 - An Austrian heiress is giving away her $27M fortune, consumer prices in December rose more than expected, and online users are getting scammed by a Taylor Swift deepfake with Le Creuset cookware. We discuss. China's manufacturing activity is struggling, prisoners' bodies were returned to family without organs, and a stranger repeatedly broke into a home to watch a 9 year old sleep. We discuss that, too.Website - GoodDayShow.comSocial Media - @GoodDayNetworks

She's the latest celebrity to have their likeness created by AI to scam people. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cet épisode vous est proposé gratuitement en partenariat avec ISpeakSpokeSpoken.com la plus grande communauté d'apprentissage de l'anglais en France sponsorise cet épisode. Recevez gratuitement votre challenge PDF pour vous (re)mettre à l'anglais en 4 semaines en suivant le lien créé pour vous : www.ispeakspokespoken.com/timeline Cette série sur le Quattrocento italien offre une plongée captivante dans la Renaissance italienne, une période de bouillonnement intellectuel, artistique et culturel au XVe siècle. À travers un contenu volontairement érudit, chaque épisode explore les multiples facettes de cette époque charnière en se focalisant sur des figures emblématiques telles que Giotto, le précurseur du renouveau artistique, Pétrarque, le pionnier de la poésie humaniste, et Dante, le maître de la Divine Comédie. En examinant les contributions majeures de ces personnalités, l'émission dévoile l'évolution des idées, des arts et de la société italienne, offrant un tableau riche des changements politiques, religieux et culturels. Les épisodes explorent également les tensions entre tradition et innovation, soulignant l'impact durable du Quattrocento sur la formation de la modernité. Avec des anecdotes fascinantes et des images, cette série offre une compréhension profonde et nuancée de cette période fondatrice de l'histoire italienne et européenne.

In today's episode, Shelley and Phil sit down and have a great conversation with Rocky Pond winemaker, Liz Keyser, while tasting through four of their amazing wines! In this episode we learn about the new Rocky Reach AVA, which is located along the Columbia River Gorge and was officially recognized this past July, as well as Liz's story and how Rocky Pond came to be! Liz has worked in winemaking all over the world and she brings to this episode a wealth of knowledge! #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode:2022 Stratastone White ($45 at the winery)

Hey there food fans! Welcome back to The Food For ThoughtCast- Episode 40. Today we are talking about braising. Which proteins work best? What is the difference between braising and other cooking methods? Does it matter which liquid you use? Do I need to own a Le Creuset? We'll give you a few good places to start if you've never done it, and some assorted tips and tricks. Tis' the season for a little braising action, join us! Melissa tries an air fryer for the first time and Steve continues his quest to harden his arteries. It's this week's Food For Thoughtcast- find it on Spotify, Apple Podcasts, or watch us on Youtube!

It's time for the (whopping) second half of our 2023 gift guide! We tackle dads, sisters, in-laws, friends, coworkers, and some ideas for presents to ask for yourself when that feels like a necessary thing. For the full link-rich rundown, you're best off heading over to our site: athingortwohq.com/gift-guide-episodesIf there's someone on your list that we didn't get to this year, let us know who you're shopping for in our Geneva! And share more gift ideas with us at 833-632-5463, podcast@athingortwohq.com, and @athingortwohq.Tackle all that holiday shopping at MoMA Design Store and take 10% off your purchase when you use or mention promo code ATHINGORTWO online and in US MoMA Design Stores through November 23, 2023. Give your hair the gift of Nutrafol. Take $10 off your first month's subscription with the code ATHINGORTWO.YAY.Gifts for YOU!My in laws are great people who will buy exactly what ask for as long as it's 1) not personal care or appearance-related AT ALL, 2) not a ""luxury item"" or a splurge version of something (ie no fancy candles), and 3) under $100. I'm a dedicated audiobook listener and | don't need any more cookbooks or board games. They won't do a donation in lieu of gift. Gift giving is their love language but only if the gift is very practical or they got it on a significant discount. We're fortunate to be in a financial position where I'm generally able to buy practical as they're needed, but my in laws hear ""I don't need anything!"" as a snub. Help!"Uniqlo HeattechSomething YamazakiCookbooks (like The Lula Cafe one!)A traditional restock (plants, PJs, etc.)Directing them to a go-tostore like MoMA Design Store and Zingerman'sDinnerware/cookware to build on every yea—Le Creuset, vintage Fiestaware, Dansk, Heath, etc., etc.Charms for a charm bracelet/necklace like Jet Set Candy passport stamp charms (+ their NYPL card one is also very good)Dads & Fathers-in-LawMy Dad sounds more like a brand persona than a real person. He's very cosmopolitan/urbane, lives in the city center even though he's 60, takes public transit, legitimately does his weekly grocery shopping at boutique cheese/bread/specialty food stores, always dressed impeccably. OWNS a beautiful specialty meat slicer that he has in his kitchen and uses for fresh/thinly sliced prosciutto (before you go there I've done ham hocks more than once). Interests: art, food and entertaining, culture. Loves to read, usually big sweeping historical books. Always the hardest person to shop for on my list because his taste level is very out of my price range and I'm tapped out on the specialty food theme. Dad recently become a grandfather (2 grandsons and one more coming in Jan) and it was a little weird for him - he loves my sons but the image of an old guy in a rocking chair teaching kids how to whittle didn't jive with his understanding of himself. He's starting to settle in. Has a very unique grandpa name with many indecipherable layers of historical context and family history that the grandkids will probably never understand. Buys them beautifully made clothes that they would immediately ruin. Talks to them about their shared interests: boats, planes, and other well-designed machines.Hoste Bottled Cocktails Regalis Black Truffle Microwaveable PopcornNordic Ware Indoor/Outdoor Kettle Smoker Custom OpinelBerea College Intersections Charcuterie BoardBig Nights PlannerSuzanne Sullivan Porcelain Playing Cards or Bone Inlay Domino SetBlackwater & Sons Return Address StampBillion Oyster Project donationRex Design Oyster PlateMy dad. 82 years old. Loves to read serious nonfiction but bus all the books he wants. Loves French and Italian wine but his taste is too expensive for me and he has all the gadgets. Generally expensive taste that's above my pay grade. He dresses pretty dapper and lives in NYC. Gets lots of compliments on his glasses and clothes. Grills meat for dinner nearly every night but stuck in his ways when it comes to cooking. Very much a creature of habit. Likes jazz and classic rock. Best gifts I've gotten for him are interesting casual clothes he wouldn't find himself, a dapper custom English umbrella, taking him to see live jazz…Campo GrandeThe Durand - bottle opener for old bottles/corksRalph Lauren custom stuff! Hello, cashmere sweater.Vintage tie clip or cuff links from TRRVinyl Me, Please subscriptionThe Jazz Loft Project: Photographs and Tapes of W. Eugene Smith from 821 Sixth Avenue, 1957–1965Preservation Hall Drum Ornament or TambourineBlue Note merchOkay, now that I've seen this I feel okay sending a description of my dad. He's a 67-year-old workaholic lawyer many have described as "quite the character, huh?" He takes himself very seriously, though he also can be quite mischievous and loves to stir the pot. His interests include fishing, geopolitics, and monologuing. I truly feel like I've explored all gifting avenues already with him: consumables for his major sweet tooth, outdoorsy gear that he already buys himself, political or economic books that won't lead to arguments (he's conservative, I'm liberal), and seemingly every dog toy or black Labrador art print under the sun. He doesn't drink and mostly sticks to heart-healthy food. While he has many entertaining childhood stories, it seems unlikely he will set aside time for something activity-based like StoryWorth, as he spends most of his at-home free time watching YouTube videos about things like beekeeping (yes, I've gotten him multiple artisanal honeys that had little impact). I'm at my wits' end with this conundrum of a father, please help!Unexpected: 30 Years of Patagonia Outdoor PhotographyCustom Smathers & Branson BeltsPort Bait Co. Bait/LuresreMarkableNorth Spore Mushroom-Growing KitsPack of AvecMerippa House ShoesFather-in-law is the definition of introverted, deeply obsessed with cars (has several classic ones), and model trains (legit has an entire room for trains that has like, an actual functional drawbridge for the trains). Also loves good food and good tequila!“Rod Stewart's ideal Christmas present? Brushes for his model railway”Dining by Rail: The History and Recipes of America's Golden Age of Railroad Cuisine by James D. PorterfieldCharles Ro Supply Co. gift certificateToyo Toolbox Chevrolet Corvette 1961 Lego SetMajor Minis Alessi The Tending BoxSisters & Sisters-in-LawPresent for woo-woo disorganized sister who holds a grudge & has two adorable kidsHouse of Intuition CandlesA Daily Cloud CalendarHightide DTLA Moon CalendarHa Ko Incense LeavesGolde Superfoods Mask KitEsker Bodycare Discovery SetJulia Elsas Wiggle Wall HooksOk this one is may be a doozy. New SIL: she describes herself as an author but will never discuss her writing, we've never seen anything, nothing published (she is 40, we had a running theory maybe her "writing" was OnlyFans? It's unclear.) She loves Disney (I have secured Hanna Anderson Disney Christmas PJs), Rudy Giuliani (!!!), and believes enough conspiracy theories that we had to change our will about w hich uncle would get our kids if we died. Zola was "too downmarket" for their wedding registry but she doesn't know which fork to use (to be clear, both of these things are fine, just incongruent, right?). So I need something that feels sophisticated but maybe...isn't.Ami Ami Mulled Wine KitGentlewoman Modern Manners Postcard SetAnya Hindmarch Bespoke Passport WalletMadewell Disney Mickey Mouse-Embroidered Cardigan Sweater in (Re)sponsible CashmereKitsch & Disney Satin Pillowcase - Desert CrownBird by Bird by Anne LamottBlack Women Writers at Work How to Write an Autobiographical Novel: Essays by Alexander CheeCultish by Amanda MontellFour Seasons Total Landscaping HatBoyfriend's sister: 29, children's librarian and loves children's books/ movies. Pretty much hates everything I've ever given her and doesn't really have any taste that isn't just stuff her 63 y/o mother likes... when I try to get her clothes that are more age-appropriate (read: no for a woman in her 60s), she never wears them. She's not materialistic BUT loves going to Home Goods just to get stuff? Also has a New Year's Day bday so I need two things. And this is a big bday (30!)! My boyfriend got her a big set of glass Tupperware which was a huge hit, but then got her a nutri bullet (the mom loves hers) and she hated that. HELP!!!Book of the Month subscriptionPersephone GiftsTortuga or Schoolhouse or Justina Blakeney bookendsBrooklyn Public Library Books Unbanned donationVintage READ Posters from American Library AssociationRalph & James - framed children's picture book art printsFilm Art Gallery - classic children's movie posters Yellow Paper House Junque JournalOur Place Wonder OvenSIL Trying to be an influencer and posts sporadic videos on THIS APP about a home design of a suburban cookie-cutter house. Always mansplains the littlest things. Snobby but for no reason. But also probably a nice person to people she likes? Probably!Fiona's Pasta Gift BoxMaria Ida DesignsMadre Linen NapkinsBig Night or The Six Bells depending on her vibe—anything from either feels safe!Canva subscriptionAllison Bornstein or Lakyn Carlton styling sessionLivable Luxe by Brigette RomanekArranging Things by Colin King Beata Heuman: Every Room Should SingSister-in-law: she is a corporate lawyer and very much a Dallas girly (lives in Dallas but also embodies the Dallas vibes with beach blonde hair, very fancy car to drive 5 minutes to work, has a texting relationship with sales associates at various designer stores). If you read the NYTimes article from a few months ago explaining the Dallas food scene, she embodies the Dallas consumer exactly. She is a bit of a Broadway nerd. She is basically the opposite of me in almost every possible way, and I'm always afraid to shop for her. Last year I got her a gift set from The Crown Affair and I don't think she knew a thing about it. Would like to stay

Everyone gird your loins and grab your Le Creuset…it's time for the one (1) slasher movie that happens per year on this podcast and we're going with 1978's Halloween! Don't be scared, Paul survived and so will you. You can follow That Aged Well on Twitter (@ThatAgedWellPod), Instagram (@ThatAgedWell), Threads (@ThatAgedWell), and Spoutible (@ThatAgedWell)!  SUPPORT US ON PATREON FOR BONUS CONTENT! THAT AGED WELL MERCH! Hosts: Paul Caiola & Erika Villalba Producer & Editor: Paul Caiola  

Costco is often heralded as the home of many a great deal, but consumers are wondering if their latest offering is worth it. Costco's Le Creuset deal has sparked numerous headlines recently and we're here to examine whether or not it's worth the money and the toll it's sure to take on your storage situation! If you prefer video, watch the full episode 22 YouTube video version. Costco recently added a $4,499 157-piece Le Creuset "Ultimate Cookware" set to their website and the internet has reacted accordingly! This set includes a multitude of Le Creuset's stoneware items (all in red), stainless steel pots, plates, French press, utensils, and much more. While an average cost per item of $28.65 may sound like a good deal, especially since Le Creuset's Dutch ovens can run upwards of $400, we're still left scratching our heads and wondering if this set truly is worth it. In this episode we contemplate the amount of space these items require to store, their overall weight and practicality, the fact that color is limited to red, and more, to determine whether we feel this is a good deal or not. Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. What's included in Costco's Le Creuset Ultimate Cookware Set? According to Costco's website, the following items are included: (1) 3.5 qt. Signature Round Dutch Oven with Lid | Piece Count: 2 (1) 7.25 qt. Signature Round Dutch Oven with Lid | Piece Count: 2 (1) 5 qt. Signature Oval Dutch Oven with Lid | Piece Count: 2 (1) 5 qt. Signature Braiser with Lid | Piece Count: 2 (1) 5.25 qt. Signature Rectangular Roaster | Piece Count: 1 (1) 10.25” Signature Square Skillet Grill | Piece Count: 1 (1) 1.75 qt. (9.5”) Signature Bread Oven with Lid | Piece Count: 2 (1) 16 qt. Enamel on Steel Stockpot with Lid | Piece Count: 2 (1) 12.5” Signature Stainless Steel Deep Fry Pan with Helper Handle | Piece Count: 1 (1) 9 qt. Signature Stainless Steel Stockpot with Lid & Deep Colander Insert | Piece Count: 3 (1) 8” Signature Stainless Steel Fry Pan | Piece Count: 1 (1) 10” Signature Stainless Steel Fry Pan | Piece Count: 1 (1) 16.25” x 13.25” Stainless Steel Large Roasting Pan with Nonstick Rack Insert | Piece Count: 2 (1) 2 qt. Toughened Nonstick Pro Saucepan with Glass Lid | Piece Count: 2 (1) 4 qt. Toughened Nonstick Pro Saucepan with Glass Lid | Piece Count: 2 (1) 4.25 qt. Toughened Nonstick Pro Saute Pan with Helper Handle and Glass Lid | Piece Count: 2 (1) 11” Toughened Nonstick Pro Crepe Pan with Wooden Rateau | Piece Count: 2 (1) 4 qt. (12” x 9”) Heritage Rectangular Casserole with Lid | Piece Count: 2 (1) 2.5 qt. (9”) Heritage Square Casserole with Lid | Piece Count: 2 (1) 1.7 qt. (11.25”) Heritage Oval Au Gratin Dish | Piece Count: 1 (1) 3 qt. (9”) Heritage Square Dish | Piece Count: 1 (1) 9” Pie Dish | Piece Count: 1 (1) Pie Bird | Piece Count: 1 (1) 1.5 qt. (9” x 5” x 3”) Heritage Loaf Pan | Piece Count: 1 (4) 8 oz. Mini Cocotte with Lid | Piece Count: 4 (1) Mini Cocotte Cookbook | Piece Count: 1 (1) 2.75 qt. (14.75” x 9” x 2.5”) Rectangular Dish with Platter Lid | Piece Count: 2 (1) 8” Nonstick Metal Square Cake Pan | Piece Count: 1 (1) 16.75” x 12” Nonstick Metal Large Sheet Pan | Piece Count: 1 (1) 18” x 13.9” Nonstick Metal Cookie Sheet | Piece Count: 1 (1) 2 qt. (11” x 7”) Nonstick Metal Loaf Pan | Piece Count: 1 (1) 12 Cup Nonstick Metal Muffin Pan | Piece Count: 1 (1) 12.75” x 9.5” Nonstick Metal Rectangular Baking Tray | Piece Count: 1 (1) 8” Nonstick Metal Springform Pan | Piece Count: 1 (1) 8” x 2.5” Pepper Mill | Piece Count: 1 (1) 8” x 2.5” Salt Mill | Piece Count: 1 (1) 1 qt. Utensil Crock | Piece Count: 1 (1) 11 ⅛” x 1.75” Craft Series Small Silicone Spatula with Wooden Handle | Piece Count: 1 (1) 11 ⅜” x 2.25” Craft Series Medium Silicone Spatula with Wooden Handle | Piec...

This week we talk with one of our favorite returning guests, Julie Tran Deily! Like Denise, Julie has also recently been diagnosed with ADHD. Suddenly, a lot of things started making sense to her. She's been researching ways to make her life easier and is with us to share what she's learned. Her new website drops next week; be sure to check it out! creativedatanerd.com, and @creativedatanerd on Facebook, Instagram and Tiktok. Julie is a former software engineer turned full-time freelancer and blogger. She started her very popular food blog, The Little Kitchen, in 2009. Her recipes use fresh ingredients, are pretty much no-fuss, and often indulgent enough to be considered comfort food. Julie works with brands like Kitchen Aid, Land O Lakes, Le Creuset, and many others doing sponsored posts, brand ambassadorships, food photography, and writing.   JULIE'S LINKS: Website Instagram Facebook Twitter Pinterest Google+   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

My guest today is David Gandy.After winning a televised modelling competition at the age of 21 he went on to become the world's first and most successful male supermodel. David's big break came in 2007 in the form of his first Dolce & Gabbana campaigns, which saw him become a global sensation overnight when the iconic image of him wearing tiny white trunks in a boat in Capri shot by Mario Testino appeared on a 50ft billboard in Times Square. He still fronts this Dolce & Gabbana Light Blue campaign today, as well as working with the biggest brands and names in the industry, from high fashion to high street. A style icon, family man, vintage car aficionado and now founder of his eponymous brand, David Gandy Wellwear.His university housemate secretly entered a photo of him into a competition on This Morning to win a modelling contract and all these years later, things don't seem to be slowing down for him either. Between modelling being a father of 2 and his own line, he says that he has always treated his career as a business and has learned his biggest lessons from supermodels such as Christy Turlington and Kate Moss.Despite the pressures to be in incredible shape, David has always said he eats a mix of foods and in moderation, staying away from ultra processed foods and he spent lockdown whipping up delicious meals in his mother-in-law's big Le Creuset pot. Thank you so much to our sponsor Lloyds Bank and thank you to you all for listening!Do hope you enjoy todays episode. Dont forget you can find us on Instagram @desertislanddishes Hosted on Acast. See acast.com/privacy for more information.

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox Studios Self-taught pastry chef Natasha Pickowicz is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha joins host Jessie Sheehan to talk about her approach, which she outlines in her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, out Tuesday, April 11th. They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. (She just announced her latest bake sale, happening Sunday, April 16th, in Brooklyn.) Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Want to bake along? Here is Natasha's passion fruit, coconut & tequila layered cake recipe. Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.For Jubilee tickets, click here. More on Natasha: Instagram, More Than Cake cookbook, websiteMore on Jessie: Instagram, her Snackable Bakes cookbook

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox Studios In the summer of 2020, pastry chef Paola Velez co-founded Bakers Against Racism with Willa Pelini and Rob Rubba. Little did they know, their efforts would galvanize the baker community around the world and help raise more than $2.5 million for organizations fighting racism. Paola joins host Jessie Sheehan to talk about Bakers Against Racism and shares advice on how to host your own bake sale. Paola also talks about the early days of her career, trying to find her place in the restaurant world. She also shares some of the secrets behind two of her most loved baked goods: plantain sticky buns and chocolate rum cake. They talk layers of flavor, pan caramel, Paola's love of nutmeg, and just what Guy Fieri has to do with Paola's baking. At the end of the episode, we have a special treat. It's Paola at the Cherry Bombe Jubilee conference in Manhattan from last year, reading “The Summer Day,” a beautiful poem by Mary Oliver.Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.Get your back issues of Cherry Bombe here. Get your Jubilee tickets here.More on Paola: Instagram, Bakers Against Racism, websiteMore on Jessie: Instagram, her Snackable Bakes cookbook