Podcasts about les dames

Episode réalisé en partenariat avec l'association Femmes de vinFemmes de vin. Ce groupement d'associations de vigneronnes a secoué la capitale le 3 mars dernier avec un salon haut en couleurs. Venues des quatre coins de la France, elles ont démontré, s'il y en avait encore besoin, la qualité de leur travail de vigneronnes et de cheffes d'entreprise. Avec cette série de podcast, je vous emmène dans un tour de l'hexagone joyeux et dynamisant en 11 épisodes à la rencontre de chacune des associations : Les Dames de Cœur de LoireLes diVINes d'AlsaceElles & BeaujolaisLes Aliénor du vin de BordeauxFemmes et Vins de BourgogneLes Fa'bulleuses de ChampagneEléonores de ProvenceFemmes Vignes RhôneSO Femme & VinLes VinifillesRégalez-vous !Réalisation : Romain BeckerPost-production : Emmanuel NappeyMusique originale : Emmanuel DoréGraphismes : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Photo : Clémence Danon BoileauOn se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Les Dames du Coeur de Loire - Sophie GuyollotEpisode réalisé en partenariat avec l'association Femmes de vinRéalisation : Romain BeckerPost-production : Emmanuel NappeyMusique originale : Emmanuel DoréGraphismes : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Léna Mazilu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Photo : Clémence Danon BoileauOn se retrouve très vite pour de nouvelles aventures viticoles. D'ici-là éclatez-vous et buvez bon !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

This Women's HERStory Month, I'm celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it's a space for connection, learning, and inclusion. Mahfam's journey from selling marinated olives at farmers' markets to pioneering grazing boards in the Phoenix area is a testament to her entrepreneurial spirit and passion for hospitality. Drawing from her Iranian heritage and her husband's Chilean roots, she infuses her menu with flavors and traditions that tell stories of culture, migration, and home. Her commitment to sustainability, food safety, and inclusivity is evident in every aspect of her work—from composting and recycling efforts to strict allergen protocols at Mingle + Graze. But Mahfam's impact doesn't stop at her businesses. As the Board Chair for Chandler Sister Cities, a member of the Chandler Arts Commission and a member of Les Dames d'Escoffier Phoenix Chapter, she fosters global connections and celebrates cultural diversity in her community. Mahfam is making HERstory by showing that food is more than sustenance—it's a bridge between cultures, a tool for empowerment, and a way to create a more inclusive world.

On this week's episode, host Caryn Antonini is joined by Cathy Coluccio Fazzolari, co-owner of the legendary Italian importer D. Coluccio & Sons in Brooklyn, NY. Cathy is also the author of The Italian Daughter's Cookbook, which was inspired by her Calabrese roots and memories from her childhood, showcasing family and traditions entwined with the art of cooking. Cathy has served on the Board of Les Dames d'Escoffier New York as Treasurer and is a member of the National Organization of Italian American Women. She also offers specialized cooking classes, keeping Calabrese culinary traditions alive. For more information on our guest:@cathycolucciofazzolari@dcoluccioandsonsCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Get ready for a flavorful episode as Counsel Brew sits down with the incredible woman behind Asian Mint, Chef Nikky Phinyawatana! A Thai Texan with a passion for bold flavors, meaningful connections, and entrepreneurial grit, Nikky shares her journey from Bangkok to Boston to Dallas, carving out a space as one of DFW's most beloved restaurateurs.Nikky's journey to badassery wasn't just about perfecting the perfect Pad Thai—it was about resilience, vision, and a deep-rooted belief in the power of food to bring people together. Born and raised in Bangkok, she grew up surrounded by vibrant flavors, family recipes, and the hustle of a city that never sleeps. Her love for food and business led her to Babson College, where she studied entrepreneurship and marketing before taking a leap into the culinary world. But the real test came when she turned a dream into reality, launching Asian Mint in 2004 with a commitment to fresh, high-quality ingredients and a fusion of modern and traditional Thai flavors.In this episode, we dish on:The fusion of culture, food, and entrepreneurship that shaped Chef Nikky's culinary empireHer early days in Bangkok and the moment she knew she was destined for the kitchenThe grit, challenges, and game-changing moments that built her into the entrepreneur she is todayThe art of building a restaurant family and the lessons learned from years in the industryTravel, mentorship, and the power of food to create unforgettable experiencesAnd of course—her favorite brew! Chef Nikky spills the tea on the comforting drinks that fuel her creativity and bring her back to her roots.From her award-winning cookbook to her signature sauces to her commitment to mentorship, Chef Nikky isn't just serving up incredible dishes—she's creating a movement. As the president of Les Dames d'Escoffier International and a leader in the Texas restaurant scene, she's paving the way for the next generation of badass women in food and business.Order some Asian Mint and tune in for a conversation filled with inspiration, laughter, and a few delicious surprises along the way!Press play and join the feast!Find Chef Nikky at: https://www.linkedin.com/in/chefnikky/ @chefnikkyofficial Learn more about Asian Mint at https://asianmint.com/ and follow  https://www.instagram.com/asianmint/Pick up a copy of her book Thai Food and Travel With Chef Nikky: Easy Thai Recipes to Feed Your Soul at her restaurants or on AmazonMessage us at hello@counselbrew.com  Visit us at http://www.counselbrew.com And Follow follow us @counselbrew@counselbrew.bsky.social  https://www.linkedin.com/company/counsel-brew/Counsel Brew | Dallas TX | FacebookSend us a text Explicit Rating is for the occasional use of colorful language.

Stephanie Jaeger is the President of Les Dames d’Escoffier International (LDEI) and a veteran of the restaurant industry with over 35 years of experience. She also serves as a Learning and Development Specialist for the Joey Restaurant Group, where she focuses on training and team culture.LDEI is a global philanthropic organization of women leaders in food, beverage, and hospitality. With over 2,800 members across 42 chapters worldwide, LDEI supports women through scholarships, mentorship, and networking opportunities to elevate and advance their careers.Founded in response to the exclusion of women from the all-male “Friends of Escoffier” society, LDEI has grown into a powerful network that champions leadership, education, and community. Under Stephanie's leadership, the organization is expanding its reach, including new chapters in Mexico and Italy, and launching new initiatives like the M.F.K. Fisher Symposium for Women’s Food and Storytelling.LDEI was born from a desire to give women a seat at the culinary table—where they had previously been excluded—and now supports thousands of members across the globe.Stephanie initially joined LDEI over 20 years ago and, inspired by mentorship and a desire to represent a global voice, rose through the ranks to become its international president.“You have to see it to be it”—Stephanie emphasized the importance of visibility and representation for women in leadership across hospitality and culinary fields.Mentorship is central to LDEI's mission; the organization provides not just scholarships, but ongoing personal support to help women succeed in their careers.While representation at the top is critical, Stephanie believes respect and equality must also be reinforced in everyday kitchen culture and among mid-level staff.LDEI's upcoming M.F.K. Fisher Symposium will spotlight women in food media and storytelling, creating a space for inspiration, connection, and collaboration.Stephanie’s work at Joey Restaurant Group complements her LDEI leadership, allowing her to show women within the organization that there's always a next step in their careers.Despite growth, barriers like unconscious bias and lack of access to education persist in the industry, making LDEI's mission more relevant than ever. QUOTES “I either needed to step up or step aside. So here I am stepping up and excited about it.” (Stephanie)“You have to see it to be it. You have to see somebody in that position, and I would encourage anybody in the industry to put a woman in that leadership position so that somebody younger can see themselves there too.” (Stephanie)“Every time I see a woman in the industry, she’s breaking a barrier. She’s showing that it’s possible. She’s showing me that I can do it too. And every time I see a woman on the Food Network or read about one taking on a leadership role, it's one more reminder that we belong.” (Stephanie)“We need to make sure that women are not only in the kitchen, but treated with respect and equals. It’s not just about being there—it’s about being seen, being supported, and being recognized as just as capable.” (Stephanie)“Mentorship is the ability to talk about your experiences in a positive way—not in a ‘you'll never get there’ way, but ‘look what I've done, and you can too.’ It's not about gatekeeping—it's about opening doors and saying, ‘Come on in, let me show you how I did it.'” (Stephanie)“Asking for help really can come down to just saying, ‘Is this a crazy idea?’ And sometimes you just need someone—man or woman—to say, ‘You’re not crazy’ or ‘Maybe you should rethink that.’ It's about having someone to bounce things off of, someone who listens and understands.” (Stephanie)“I want to raise more money to support more women. I want to get the LDEI name out there more, increase our membership, and reach more women who could benefit from being part of this network. There are so many who just need the opportunity.” (Stephanie)“The restaurant industry really should be fun. Maybe don't take yourself too seriously. You have to be able to smile, to enjoy what you’re doing. And at Joey, we focus on working as a team. That's what creates a cohesive, engaging environment.” (Stephanie)“There is a place for you if you want to keep going up the ladder. And I think because of my own mentors and experiences with LDEI, I'm able to show that to the women I work with every day. Whether they're servers or line cooks, I want them to see that there's a next step.” (Stephanie)

durée : 00:28:40 - Les Pieds sur terre - par : Sonia Kronlund, Emilie Chaudet - Elles étaient mères au foyer ou au chômage, souvent seules à élever leurs enfants. Elles se sont retrouvées en formation pour devenir les Dames des cités, des référentes en éducation et en parentalités pour les autres familles et jeunes de leur quartier, à la Grande borne à Grigny. - réalisation : Emmanuel Geoffroy

durée : 00:28:40 - Les Pieds sur terre - par : Sonia Kronlund, Emilie Chaudet - Elles étaient mères au foyer ou au chômage, souvent seules à élever leurs enfants. Elles se sont retrouvées en formation pour devenir les Dames des cités, des référentes en éducation et en parentalités pour les autres familles et jeunes de leur quartier, à la Grande borne à Grigny. - réalisation : Emmanuel Geoffroy

Cours sur parachat Yitro : « les dames d'abord ». by Rav David SHOUSHANA

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

Dans cet épisode du podcast Inspired, Alex accueille Karine, Michel et Jennifer, connus sous le nom de Les Dames du Zéphyr, qui se sont lancés dans l'aventure du Trekking Gazelle dans le désert marocain. Ils partagent leur incroyable parcours consistant à surmonter les obstacles avec un minimum de préparation et d'entraînement. Le trio décrit son parcours personnel, les défis rencontrés, notamment l'orientation sans GPS et la lutte contre une tempête de sable, ainsi que les leçons qui ont changé sa vie tout au long de son trek. Cette conversation inspirante souligne l'importance de sortir de sa zone de confort et de persévérer dans les situations difficiles.

Simeon kwam zes jaar geleden vanuit de Dominicaanse Republiek naar België, leerde Nederlands en volgde een opleiding in de zorg. Bijgevolg gaat hij stage lopen in het Gentse WZC De Liberteyt. Hij wint er àlle harten. Dat komt door zijn vrolijkheid, zijn optimisme én.... zijn tijd. De documentaire zet een verfrissend beeld neer: het is best prettig wonen in een WZC. Als mensen maar hun tijd nemen. Maar is dit realistisch? Een verhaal van droom, daad, wetten en praktische bezwaren

What does it take to lead in an industry that demands resilience, innovation, and constant evolution? Stephanie Jaeger has spent over two decades answering that question. From running one of Canada's top 100 restaurants to driving growth at Joey Restaurants and leading Les Dames d'Escoffier International, Stephanie has mastered the art of building high-performing teams and empowering leaders. In this episode, we uncover her strategies for turning challenges into opportunities, creating scalable systems, and fostering a culture of excellence. Whether you're a seasoned operator or just starting out, this conversation is packed with practical advice you can use to level up your business and your leadership. For more information on Les Dames d'Escoffier International and their mission to empower hospitality professionals, visit https://www.ldei.org. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Marciano finds himself in hot water with just about everyone. Support Vanderpump Robs https://patreon.com/vanderpumprobs Brought to you By: The Sonar Network https://thesonarnetwork.com/

Chez les dames, ce sont à nouveau des disciplines de vitesse qui sont au programme ce week-end avec la descente de Garmisch ce samedi 25 janvier 2025 et le super-G ce dimanche. Romain Roseng est sur place.

A une année des Jeux Olympiques de Milan-Cortina, les skieuses de la Coupe du Monde dévalent la piste olympique ce week-end avec une descente et un Super-G au programme. Romain Roseng est en direct sur place.

C'est St-Moritz qui accueille la Coupe du Monde de ski alpin les 21 et 22 décembre 2024 avec deux Super-G au programme. Côté Suisse, on attend Lara Gut-Behrami aux avant-postes. L'autre attraction du week-end se nomme Lindsey Vonn. A 40 ans, l'Américaine fait son retour sur le cirque blanc dans la station grisonne.

Remembering Forest Collins: The Spirit of Absinthe and Paris' Cocktail Scene Welcome to Fabulously Delicious, The French Food Podcast, where we explore the wonderful world of French cuisine, culture, and everything delicious. Today's episode is a special one—it's both a revisit and a tribute. This past week, the food and drink world lost an incredible voice, and I lost a friend and inspiration. Forest Collins, the brilliant mind behind the 52 Martinis blog and Paris Cocktail Talk podcast, sadly passed away. Forest was so much more than just a cocktail enthusiast. She was a passionate champion of Paris's vibrant drinks scene—not just the drinks themselves but the people, the stories, and the places that made it all come alive. I first met Forest in Paris years ago, long before I started this podcast. Her warmth, knowledge, and sheer love for what she did were unforgettable. She was a member of the World's 50 Best Bars Academy and served as President of the France chapter of Les Dames d'Escoffier, an organization devoted to women in the culinary and beverage industries. When I started Fabulously Delicious, Forest was one of the first people I reached out to as a guest. She was thrilled to join me to talk about Absinthe, a drink with as much intrigue and mystique as Forest herself. She didn't just share her expertise—she also generously connected me with other wonderful guests like Tanisha and Preston Mohr, further enriching this podcast. So, in memory of Forest and to celebrate her remarkable spirit, I wanted to revisit this fabulous episode. Together, we'll not only learn about the fascinating world of Absinthe but also get to know the extraordinary person Forest was. Forest, this one's for you https://52martinis.com/ Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we welcome Dana Lee Harris to the podcast. Dana Harris was born in California, and grew up in both Hawaii and Vancouver, BC. She developed an interest in the hospitality business very early and gained front-of-house experience as a server while taking sales, marketing, business, and event management courses. Her father's hobby wine import business gave her a great introduction to the field of beverage sales, and she worked briefly with his company before it was sold to an agency that she worked with for 13 years. Subsequently, she became the Regional Manager for Robert Mondavi in 2002 and then started her own marketing, PR and events business in 2006 along with being the executive Director of the BC Hospitality Foundation for 3 years. She gives back as a volunteer on many levels... as a fitness instructor, a member of Les Dames d'Escoffier, a board member with the BC Hospitality Foundation and on several hospitality-related committees. She has been married To Dean for over 24 years and is a new grandmother of Charlie, who was named after her father. She loves to golf, workout, entertain and be entertained.  Exchange Quotes: “No matter our circumstances, no matter our challenges or trials, there is something in each day to embrace and cherish. There is something in each day that can bring gratitude and joy if only we will see and appreciate it.” – Dieter F. Uchtdorf “Look for the helpers. You will always find people who are helping,” – Fred Rogers “Giving thanks, expressing our gratitude to others, and giving back in even the smallest of ways all add a true richness to our lives.” – Kathy Davis Exchange Links: Join the Epic Exchanges Story Circle We are @epicexchanges on Facebook and Instagram www.kellysniderauthor.com

La Suisse défie la Serbie en play-offs de la Billie Jean King Cup les 15 et 16 novembre 2024. C'est une première entre ces deux nations. C'est aussi le retour de Belinda Bencic dans l'équipe après son accouchement. Retour sur les matchs avec Marc Gisclon à Bienne.

We celebrate founders as episode 263 features Carolyn Wells, co-founder of the Kansas City Barbeque Society and Rene LeRoux, founder of the New York State Baseball Hall of Fame.     Carolyn Wells is co-founder of the Kansas City Barbeque Society (KCBS) which she founded with her late husband, Gary Wells.  She has won over 150 awards in barbecue cooking contests.  She is a member of the prestigious KCBS Hall of Flame, and has earned her Ph.B. (Doctor of Barbecue Philosophy).  Carolyn is an author, including as the chief essayist for The Kansas City Barbeque Society Cookbook.  Carolyn has promoted barbecue in other food related organizations including the International Association of Culinary Professionals, Southern Foodways Alliance, National Barbecue Association, American Institute of Wine & Food, World Barbecue Association, and Les Dames de Escoffier.  Her remarkable contributions have been recognized with an award named in her honor, the Carolyn Wells Ambassador Award which recognizes outstanding KCBS members who personify the qualities of an exceptional ambassador for the organization. Rene LeRoux is the founder and executive director of the New York State Hall of Fame's for baseball, basketball, and hockey.  Rene returns to the show to discuss the outstanding 2024 baseball class which will be inducted during the November dinner in Troy, New York.  The inductees are Jesse Barfield, Yogi Berra, Joe Black, James Dalton, James Fiorentino, Kevin Graber, Ted Green, Howard Johnson, Ed Lucas, Bob Malandro, Curtis Nobles, Don Mattingly, Bob Pertsas, Buck Showalter, and Brian Sweeney.  Rene discusses the inductees, some stories behind their selections, various reactions at receiving this great honor, as well as other exciting items not to be missed.  For more information on the New York State Baseball Hall of Fame go to http://www.nysbhof.com/home.html We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     

Nancie McDermott is back with us! She's here to talk about the amazing new book she's part of, When Southern Women Cook: History, Lore and 300 Recipes with Contributions from 70 Women Writers. Get her recipe for Virginia Brock's Georgia-Style Brunswick Stew below! A food writer and cooking teacher based in Chapel Hill NC. A former Peace Corps volunteer in Thailand, Nancie has authored 14 cookbooks, including Southern Cakes: Southern Soups and Stews; Real Thai; and The Wok & Skillet Cookbook. Nancie has written for Food & Wine, Bon Appétit, and Fine Cooking, and her Southern Living cover story on Thanksgiving pies was nominated for a James Beard award. Her television appearances include playing a cake historian on Alton Brown's "Good Eats”; and leading Thai market tours on the Discovery Channel. Nancie shares recipes and stories on her YouTube channel, and on her Substack newsletter, “Cabbage & Cake”. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier.   NANCIE'S LINKS: Website Facebook YouTube Substack Instagram Threads Twitter LinkedIn Virginia Brock's Georgia-Style Brunswick Stew Ingredients 3½ lbs boneless pork, Boston butt, shoulder, or country-style ribs 2-3 Tbsp vegetable oil 2 lbs ground beef  1 lb ground turkey  1 can (28-oz) whole peeled plum tomatoes, with juice 1 can (28-oz) chopped tomatoes, with juice 1 bottle (20-oz) hickory-smoked barbecue sauce  1 can (14.5 oz) cream-style corn  1 can (14.5 oz) whole-kernel corn, or 1½ cups frozen corn 1 Tbsp Worcestershire sauce  1 Tbsp hot sauce, like Tabasco or Texas Pete  1 Tbsp black pepper  2 tsp salt  2 cans (15-oz) sweet peas like LeSeur, drained Directions Cut pork in chunks, place in large stockpot or Dutch oven, and add watrr to cover. Over high heat, bring to a boil and cook, skimming off foam as it rises, for 20 minutes. Lower heat to maintain a gentle simmer, and cook until pork is tender enough to pull apart with two forks, 2-3 hours.  Transfer pork to a large bowl or platter, reserving stock for stew. Allow to cool to room temperature; then pull apart and roughly chop into small pieces.  Meanwhile, heat a large skillet over medium-high heat and add vegetable oil, swirling to coat pan. Crumble in ground beef and ground turkey and cook, turning and pressing to help cook evenly. When meat is cooked through, remove from heat and set aside.  Combine cooked pork, beef, and turkey in a stockpot or large Dutch oven. Add 2 cups pork stock, reserving remaining stock to use if needed.  Add tomatoes with juice, barbecue sauce, cream-style and whole-kernel corn, Worcestershire sauce, hot sauce, pepper, and salt. Bring to a lively boil over medium-high heat, stirring often.  Lower heat to maintain a gentle but visible simmer, and cook, stirring occasionally, for 1 hour and 15 minutes. Stir and scrape bottom often to avoid stew sticking or burning. Add more pork stock, if stew becomes dry or starts to stick. (Use chicken broth or water if stock is gone).  When stew is ready, gently stir in the drained peas. Cook 5 minutes more and serve hot in bowls, with saltine crackers.   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

Jusqu'au 30 septembre, retrouvez la formation aux fondamentaux de l'accueil et du service !1️⃣ Présentation de l'invité : Florian Bitker incarne l'exemple parfait d'une carrière réussie dans l'hôtellerie. Parti de réceptionniste, il est aujourd'hui directeur général de la Drawing House à Paris. Son parcours démontre que la persévérance et l'engagement peuvent mener à des postes de haute responsabilité. Dernièrement, il est même devenu co-propriétaire de l'Hôtel Maison Urbaine. Une aventure rendue possible grâce aux rencontres et beaucoup de travail... Nous abordons de nombreux sujets avec Florian : ouvertures, reprise, recrutement, apprentissage, différenciation, management et gestion. Comment montrer l'exemple en tant que directeur d'hôtel ? Quels sont les plus gros challenges d'un directeur ? Comment créer des lieux avec un ADN et un concept fort ? Comment trouver des opportunités pour faire évoluer sa carrière ? Comment faire d'une crise un moment fort pour une équipe ? Pourquoi gérer un hôtel avec du bon sens ? Vous retrouverez toutes les réponses à ses questions, ainsi que de nombreuses anecdotes dans notre conversation ! 2️⃣ Notes et références : Drawing Now Art Fair / Drawing Society / Drawing Hôtel / Drawing House Carine Tissot / Steven Vandeporta Day Use - Sezame Maison Urbaine Patrick Derderian - Mathieu Paygambar - Michel Delloye Joelle Robin Francois-Xavier Martin Cécile Boucrot Hôtel Les Dames du Panthéon Chouette hôtel COQ Hôtel Hotel Montecristo Bar 1802 La Belle Ville Hôtel Antoine La Conversation La Mission Île-d'Yeu Hôtellerie et restauration hybride avec Théodore Bouchot Le Barn : transformer une grange en hôtel Le livre "Le Comte de Monte-Cristo" d'Alexandre Dumas 3️⃣ Pour contacter l'invité : Via Linkedin 4️⃣Chapitrage : 00:00:00 - Introduction 00:01:02 - Présentation de la Drawing House 00:07:22 - Transition et diversification des offres 00:15:43 - La gestion de crise 00:19:59 - Reprise et nouvelles ouvertures 00:32:55 - Polyvalence et apprentissage 00:40:07 - Enjeux du recrutement 00:42:53 - Intégration de la technologie 00:50:24 - Le bon sens dans la gestion hôtelière 00:55:00 - Questions signatures Si cet épisode vous a passionné, rejoignez-moi sur : La newsletter d'Hospitality Insiders, pour ne rien rater Linkedin, pour poursuivre la discussion Instagram, pour découvrir les coulisses La bibliothèque des invités du podcast Merci de votre fidélité et à bientôt !

durée : 00:25:13 - Les dames de la radio, des compositrices dans leur temps (5/5) : Après la décrue, une place grandissante… - par : Anne-Charlotte Rémond - Dans ce dernier chapitre, nous essayerons de voir en quoi les styles ou les esthétiques ont pu jouer sur la place des compositrices à la radio, au fil des périodes historiques. Pour conclure cette enquête, que peut-on dire de la place des compositrices dans la radio d'aujourd'hui ? - réalisé par : Philippe Petit

durée : 00:25:21 - Les dames de la radio, des compositrices dans leur temps (4/5) : La radio libérée, réorganisée, tenue par le Comité - par : Anne-Charlotte Rémond - Les années qui suivent la Libération seront des années de recherches radiophoniques intenses. La RDF devient RTF (T pour télévision), et un "comité de la musique" décide de la diffusion ou non des œuvres. Nos compositrices ont-elles réussi à se faire une place dans cette radio de l'après-guerre ? - réalisé par : Philippe Petit

durée : 00:24:59 - Les dames de la radio, des compositrices dans leur temps (3/5) : Les compositrices, dans leur temps et en accord avec le public - par : Anne-Charlotte Rémond - Durant l'entre-deux-guerres, le nouveau media radio est favorable aux compositrices, elles sont souvent diffusées et mises en avant, bien plus qu'aujourd'hui ! Mais comment ça se fait-il ? Y a-t-il une explication ? Poursuivons notre enquête en interrogant le public de la radio... - réalisé par : Philippe Petit

durée : 00:25:08 - Les dames de la radio, des compositrices dans leur temps (2/5) : Les compositrices sont là dès le début ! - par : Anne-Charlotte Rémond - Nous situons désormais nos compositrices dans leur contexte historique. Mais puisqu'il est question de leur place à la radio, nous poursuivons notre enquête à côté du poste, ici Radio Tour Eiffel, nous sommes en 1921 juste après la première guerre mondiale… - réalisé par : Philippe Petit

durée : 00:25:04 - Les dames de la radio, des compositrices dans leur temps (1/5) : quelques généralités pour entrer dans notre sujet - par : Anne-Charlotte Rémond - Quelle est la place des compositrices à la radio ? qui sont-elles, d'où viennent-elles ? Anne-Charlotte Rémond vous propose une grande enquête en 5 chapitres, une véritable investigation dans les archives radiophoniques sur la place des compositrices à la radio ! - réalisé par : Philippe Petit

On this week's episode, host Caryn Antonini is joined by Silvia Baldini, a classically trained, professional chef, business owner, author, speaker, seasoned media personality and winner of Chopped on Food Network. Born and raised in Torino, Italy, Silvia moved to the United States where she began her professional career in the advertising industry, quickly finding success as an award-winning art director. Her Italian upbringing instilled a passion for the culinary arts which prompted her to shift gears and pursue training at the International Culinary Center in NY. She went on to get her masters in restaurant management at Cornell and a degree from Le Cordon Bleu in London. Silvia has worked in restaurants in London, NY and CT which has included Michelin starred restaurants, the Ritz and Ottolenghi. She launched an innovative culinary group, Strawberry and Sage, has had her recipes and work published in numerous publications and recently authored a cookbook, Les Dames d'Escoffier New York Cookbook - Stirring the Pot. For more information on our guest:Silvia Baldinisilviabaldini.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Join us today for a front-row seat to real talk from two agency owners! Whitney is chatting with Susie Timm, Founder and CEO of Knife & Fork Media. The two agency owners give you the scoop on things that they LOVE about owning an agency, tips for freelancers looking to scale, and things that they had to learn the hard way so that you don't have to. If you're a freelancer on the verge of scaling and growing a team, you won't want to miss this episode! ---------------- Knife & Fork Media Founder, Susie Timm grew up in the land of cow, otherwise known as Wisconsin. In 1992 she moved to the Valley of the Sun and graduated from high school in Scottsdale and is a proud alumni of Arizona State University with her Bachelor's of Arts degree in Political Science.. Interestingly enough, she started a booming career as a banker in 2000 and was named the youngest Bank President in Arizona at the age of 27. Susie worked in that industry until it became “un-fun” in 2009. She found her true passion in the food industry mid-2009 when she co-founded a food events company. That business morphed into the full service PR agency we are today! Susie and her team manage a marketing portfolio of clients ranging in size and scope from food to entertainment to accounting. With over fifteen years of experience, her proven marketing, media and sales models have helped grow small and medium-sized companies all over Arizona and the United States. Susie won numerous achievement awards for her sales skills during her years as a corporate warrior. Additionally, she has been honored as a member of the Phoenix Business Journal's “40 under 40,” and “Women Leaders in Business,” the Phoenix New Times' “100 Tastemakers in Phoenix,” So Scottsdale's “24 Powerful Leaders Under 40,” and has served as a national trendspotter for the Specialty Food Association's Fancy Food Shows. Susie is a proud graduate of Scottsdale Leadership, Class 23. Susie has been a recurring featured guest on many local TV stations for her passionate take on gourmet food trends. Susie believes strongly in community stewardship and to that end, she has served as a board member with Scottsdale Leadership, the Leadership Council of Careers in Culinary Arts (C-Cap AZ), and has served three times as the Co-Chair of Taste of the Nation Arizona, an event that raises important funds to feed hungry kids in Arizona. She currently serves as Vice President of Les Dames de Escoffier, Phoenix Chapter and is a founding member of the One More Ball Foundation, dedicated to bringing tennis to underserved kids. For fun, Susie plays tennis 4-5 times a week, cooks, reads cooking magazines, sits in the Jacuzzi and spends too much time shopping online. ------------- Connect with Susie Knife & Fork Media Connect with Whitney

Indulge your ears and sweet tooth in this extra-special episode of "Eating at a Meeting" with your host Tracy Stuckrath!

Nous sommes en 1919. Dans un rapport écrit en réponse à un questionnaire envoyé par le chanoine Schmitz à l'ensemble des paroisses de l'Evêché de Namur, Jules Fay, curé de la paroisse de Wartet, relate l'ambiance de panique régnant au début de l'occupation allemande, dans la région. Il écrit : « Dès la fin de septembre 1914, quelques ouvriers de Wartet vont, malgré mes sollicitations, travailler aux tranchées que les Allemands faisaient dans la position fortifiée de Namur. Pour ce faire, ils ne pouvaient pas encore arguer de la misère ! L'un d'eux alla solliciter auprès de M. l'abbé Pierret, le curé de Marche-les-Dames, une lettre de recommandation en allemand pour obtenir une place de surveillant des travaux de fortification ! Dans le courant des années d'occupation, moins de la moitié des ouvriers d'usine et des carrières ont travaillé sur place pour l'ennemi et ce n'était pas toujours les plus nécessiteux. Aucun toutefois n'a travaillé pour eux durant toute la guerre. Deux ouvriers seulement se sont engagés volontairement pour aller travailler trois mois en Allemagne. (…) Personne dans la paroisse n'a été inquiété par la suite de dénonciation ou de lettres anonymes. J'avais pris dès les premiers temps de l'occupation, la précaution de stigmatiser, souvent en chaire et dans mes visites dans la paroisse, ces procédés honteux et antipatriotiques. (..) Je rappelais à tous leurs devoirs de parents, de soldat, de femme et de jeunes filles, etc. » Situé entre les forts de Marchovelette et deMaizeret , Marche-les-Dames a connu l'une des pages les plus sombres de son histoire lors de la bataille de Wartet en août 1914. Comment la population a-t-elle vécu ces moments tragiques : portrait d'un village avant et pendant la Grande Guerre. Invité: Laurent Aidans, auteur de « Marche-les-Dames-Wartet, portrait d'un village pendant et après le Grande Guerre » paru aux éditions namuroises. Sujets traités : Jules Fay,occupation, Wartet, soldats, Marche-les-Dames, Grande Guerre, dénonciation, Marchovelette,Maizeret Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/5936 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

durée : 00:25:04 - Musicopolis - par : Anne-Charlotte Rémond - Quelle est la place des compositrices à la radio ? qui sont-elles, d'où viennent-elles ? Anne-Charlotte Rémond vous propose une grande enquête en 5 chapitres, une véritable investigation dans les archives radiophoniques sur la place des compositrices à la radio ! - réalisé par : Philippe Petit

durée : 00:25:13 - Musicopolis - par : Anne-Charlotte Rémond - Dans ce dernier chapitre, nous essayerons de voir en quoi les styles ou les esthétiques ont pu jouer sur la place des compositrices à la radio, au fil des périodes historiques. Pour conclure cette enquête, que peut-on dire de la place des compositrices dans la radio d'aujourd'hui ? - réalisé par : Philippe Petit

durée : 00:25:21 - Musicopolis - par : Anne-Charlotte Rémond - Les années qui suivent la Libération seront des années de recherches radiophoniques intenses. La RDF devient RTF (T pour télévision), et un "comité de la musique" décide de la diffusion ou non des œuvres. Nos compositrices ont-elles réussi à se faire une place dans cette radio de l'après-guerre ? - réalisé par : Philippe Petit

durée : 00:24:59 - Musicopolis - par : Anne-Charlotte Rémond - Durant l'entre-deux-guerres, le nouveau media radio est favorable aux compositrices, elles sont souvent diffusées et mises en avant, bien plus qu'aujourd'hui ! Mais comment ça se fait-il ? Y a-t-il une explication ? Poursuivons notre enquête en interrogant le public de la radio... - réalisé par : Philippe Petit

durée : 00:25:08 - Musicopolis - par : Anne-Charlotte Rémond - Nous situons désormais nos compositrices dans leur contexte historique. Mais puisqu'il est question de leur place à la radio, nous poursuivons notre enquête à côté du poste, ici Radio Tour Eiffel, nous sommes en 1921 juste après la première guerre mondiale… - réalisé par : Philippe Petit

In episode 501, Amanda Polick teaches us how to embrace rejection so that it becomes a catalyst for personal growth and resilience. Amanda Polick is a cookbook and food memoir coach. Her work has been featured by Cooking Light, Time, Southern Living, and Food & Wine. She's a proud member of Cherry Bombe, Les Dames d'Escoffier International, and the International Association of Culinary Professionals. Amanda lives in Nashville, Tennessee now, but a piece of her will be in California forever. In this episode, you'll learn about handling rejection gracefully by staying true to your purpose and the value of embracing feedback, and supporting fellow creators amidst challenges and uncertainties. - Remember Your Identity: When you get rejected, remember your identity and purpose to help you maintain self-assurance and direction. - Embrace Rejection as Growth: Rejection is a catalyst for learning and personal development, essential for building resilience and determination. - Boldness and Authenticity: Uniqueness attracts attention and fosters connection so make bold choices and embrace authenticity. - Support Others: It's important to support fellow creators, whether through feedback, reviews, or messages of encouragement, fostering a sense of community. - Resilience through Feedback: Discern between constructive criticism and tactless feedback, but either way be open to critique while maintaining confidence in one's abilities. - Find Your Niche: Discover your unique voice and space within a competitive landscape, while staying true to yourself. - Acknowledge the Reality of Rejection: Rejection is inevitable in creative pursuits; perceive it as a stepping stone rather than a setback. - Cultivate Persistence: In order to succeed and find unexpected opportunities and growth, you need to be persistent and have self-belief in the face of uncertainty. Connect with Amanda Polick Website | Instagram

In today's episode, we speak with our guest Shari Bayer, founder & president of Bayer Public Relations, as well as host & producer of All in the Industry podcast.With over 30 years in the industry, Shari established her PR agency in 2003, representing chefs, restaurants, and culinary-focused clients. As a Les Dames d'Escoffier NY member since 2010 and former president of the New York Women's Culinary Alliance, Shari sheds light on the pivotal role of "networking" in her career.Listen as Shari shares stories of solo dining adventures, discusses writing her first book, Chefwise, and reveals the secrets to building an exciting career in restaurant public relations.

Prepare for a “must-listen” experience as we delve deep into the raw and real world of entrepreneurship with Jennifer Ryan, the entrepreneurial force behind Croux (www.croux.co) and the visionary founder of Blueroot (https://bluerootco.com/).   Jennifer takes us on her riveting journey from zero to entrepreneurial hero in this electrifying episode. With no prior experience, she fearlessly navigated the turbulent waters of business, defying critics and forging her path to success. Her story is a testament to the indomitable spirit of entrepreneurship.   Discover the art of silencing skeptics and harnessing the power of resilience as Jennifer shares her secrets for turning doubters into believers. Learn from her invaluable insights on selecting the perfect investors, avoiding common pitfalls, and propelling your business toward unparalleled success.   But that's not all—Jennifer's wisdom extends to the extraordinary power of new beginnings. Gain inspiration from her experiences as she showcases how fresh starts can lead to remarkable transformations.   Whether you're an aspiring entrepreneur or a seasoned business owner, this episode is a “must-listen.” Join us as we journey alongside Jennifer Ryan, the Cofounder of Croux and Founder of Blueroot, to uncover the keys to entrepreneurial triumph.   Tune in now and prepare for a transformative episode destined to make waves on the top ten iTunes podcast charts. Don't miss out on this riveting exploration of entrepreneurship's highs and lows!   About Jennifer Ryan: Ever pondered the heart of local economies? For Jennifer Ryan, it's rooted in the intersections of food, work, and community. Born in southern California and refined in New York City and Silicon Valley, Jennifer blends global thinking with local action.   As the founder of BLUEROOT, she brought healthy, fast-casual dining to the forefront. Notably, BLUEROOT has been recognized as Alabama's 2023 Restaurant of the Year finalist by the Alabama Restaurant and Hospitality Association, with the decision slated for 10/30. Jennifer's efforts have not gone unnoticed, earning her accolades including a nod as Entrepreneur of the Year by Les Dames d'Escoffier. Connect With Jennifer: LinkedIn @jennifer-ryan-0b444417/ Website https://www.croux.co/ Website https://bluerootco.com/our-roots/   About Susan Sly: Susan Sly is a Tech Co-founder, a tech investor, best-selling author, keynote speaker, entrepreneur, and host of the highly acclaimed podcast – Raw and Real Entrepreneurship. Susan has appeared on CNN, CNBC, Fox, Lifetime Television, The CBN, The Morning Show in Australia and been quoted in MarketWatch, Yahoo Finance, Forbes, and more. She holds Certificates in Management and Leadership, Technology and Operations, and Strategy and Innovation from MIT. Susan is the author of 7 books. Her book project with NY Times Best Selling Author, Jack Canfield, made six Amazon Best Selling lists.   Connect With Susan: X @Susanslylive X  @rawandrealentr1 LinkedIn @susansly Facebook @susanslylive Website https://susansly.com/   Join Susan's Insider's List   https://susansly.com/insider/      

What a joy it was to take Kitchen Chat on the road recently to New York’s famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames… The post Lidia Bastianich: A Celebration of Family and Food appeared first on Kitchen Chat.

What a joy it was to take Kitchen Chat on the road recently to New York's famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames d'Escoffier is always inspiring. Her most recent book is called Lidia : From Our Family Table to Yours published by Alfred A. Knopf, a division of Penguin Random House and features "More than 100 Recipes Made with Love for All Occasions." Lidia's family is at the essential heart of this beautiful book which is a tribute to her Mother Erminia, who passed away two years ago at the age of 100. One of her mother's favorite dishes that Lidia made for her was Eggplant Rollatini. That recipe is in the new cookbook. Lidia and I first met through Barbara Lazaroff at Eataly Chicago during the James Beard Awards in 2015. Eight years later, I had the honor of introducing Lidia onstage as the 2023 recipient of The Andrew Zimmern Discovery Award at The Taste Awards ceremony in Los Angeles.

On this week's episode, host Caryn Antonini is joined by Rita Jammet, co-owner,  ambassador and Chief Bubble Officer of La Caravelle Champagnes and founder and President of Bouquet Ventures, a hospitality and consulting agency. Rita is one of the most respected people in the hospitality industry and a trailblazer for French food and beverage. She is a former restaurateur, who alongside her husband André, operated the renowned classic French restaurant, La Caravelle in New York City, which earned a James Beard nomination for Best Restaurant in the Country. Rita was bestowed the Order of Agricultural Merit by France's Ministry of Agricutlure and Food in recognition of her services to the food and wine hospitality worlds. She is an active member of Les Dames d'Escoffier and supporter of educational food programs for children.For more information on this guest:https://www.lacaravelle.com/@lacaravellechampagneCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn podcast is a presentation of Park City Productions 06604 ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Michelle Lawton is a food and wine lover and founder of joyfulplate, a food and beverage research and branding consultancy. She is a happy home cook to her “Irishman” (aka her partner, Michael) in New York City, where she enjoys brainstorming on bike rides in Central Park and the kitchen -- her happy places. Michelle holds an Advanced Wine Certificate from the Wine & Spirit Education Trust and shares her wine, food, and travel experiences on Instagram @joyfulplate and joyfulplate.com/inspiration.  Michelle is passionate about community, volunteering with the West Side Campaign Against Hunger in New York City for 15 years and with Les Dames d'Escoffier NY, a nonprofit supporting aspiring professional women in food and beverage hospitality.  Our guest on episode 39, Michelle returned to The One Way Ticket Show, where she shared a new one way ticket – to a place of protected health and joy. She also shares her book, Moderating a Love Affair with Food: 10 Tips to Mindful Eating and Drinking.

Sera Cuni is more than a chef, more than a community leader, she is a county leader. Here's how she enlightened the pod! How win Supermarket Stakeout, Guy's Grocery Games Why Gay men don't hit on Max? It's ok for restaurants to be closed at times. Who are the Les Dames d'Escoffier What The Community Fridge Program When was the best vintage in  California wine On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!