Podcasts about lesaffre

Dans cet épisode des Carnets de l'IA, Manuel Davy reçoit Frédérique Muyl, directrice transformation digitale et data chez Lesaffre, et Morade El Fahsi, responsable data chez Getlink.Tous deux sont membres actifs de la Cité de l'IA et parrains du tout nouveau Parcours Apprenant pour futurs Leaders Data IA.Mais que recouvre ce rôle de leader data IA ? Pourquoi est-il crucial de s'y former dès aujourd'hui ?Selon nos invités, un bon leader IA conjugue maîtrise technologique et leadership incarné, souvent acquis par l'expérience. Grâce à ce parcours dispensé à l'IESEG, les futurs leaders bénéficient d'un accélérateur unique, nourri du partage entre pairs et des enjeux concrets du terrain.Les Carnets de l'IA est un podcast proposé par la Cité de L'IA et soutenu par la Fondation MMADirection éditoriale : Manuel Davy et Hélène VanwaesProduction exécutive : natif.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges? The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains. The food industry is remarkably resilient, partly because it is so good at adapting. In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future. Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation. We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence. Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester. Guests: Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland

La Commission européenne a dévoilé ce mardi un plan massif de 800 milliards d'euros pour "réarmer l'Europe". Un plan qui va servir à la défense européenne mais aussi à fournir une aide immédiate à l'Ukraine. Concrètement, à quoi va-t-il ressembler? On pose la question à Clément Lesaffre, journaliste à BFMBusiness.com.

In the season finale of Since Sliced Bread, Ralf Tschenscher, baking business development manager at Lesaffre, shares how bakers can manage variables such as dough temperature, mixing time, fermentation and more and select the best ingredients to optimize their doughs to create a better dough, a better crust and a better pizza.

Sofia vient nous présenter InterVille 2249 : Revengence !Dans cet épisode, Pierre Lapin et Rémi Boyes reçoivent Sofia LesaffreOn refait les castings, parlons de l'impact d'internet sur nos vies et encore un peu d'InoxTagGrâce à la participation de ChatGPT, le modèle de langage avancé, les échanges entre les invités et les animateurs prennent une dimension encore plus profonde.ChatGPT intervient avec des informations contextuelles, des références pertinentes et des perspectives uniques pour enrichir les discussions et offrir une expérience d'écoute unique en son genre.Un podcast réalisé et produit par ZuAvec un générique par le talentueux Douglas Cavanna▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬Vous pouvez retrouver l'équipe sur les réseaux sociauxRémi BoyesPierre LapinZu▬▬▬▬▬▬▬▬▬▬ Trois coups de pouce pour aider le podcast ▬▬▬▬▬▬▬▬▬▬1. Abonnez vous

Dans ce nouvel épisode des Carnets de l'IA, Manuel Davy reçoit Frédérique Muyl. Aujourd'hui Chief Digital & Data Officer chez Lesaffre, Frédérique revient sur son parcours en tant que femme travaillant dans un milieu particulièrement masculin : « J'ai souvent été la seule femme dans les services. A l'époque où j'ai intégré le groupe PSA, la féminisation était en dessous de 25% en comptant les assistantes ».Passionnée par les mathématiques depuis son enfance, elle y dédie ses études jusqu'à passer un doctorat en mathématiques appliquées au domaine de l'automobile « parce que les maths c'est bien, mais quand on les applique à quelque chose, c'est mieux ». En réalisant une thèse sur l'optimisation numérique, elle touche de près à ce qui deviendra plus tard l'intelligence artificielle.Groupe PSA, ministère de la Défense, milieu bancaire, grande distribution : dans toutes les expériences qui jalonnent sa carrière, Frédérique apprend à faire de sa féminité une force en se  forgeant un leadership à toute épreuve. Sa « main de fer dans un gant de velours » lui permet aujourd'hui de manager des data scientists qui lui font confiance.Au cours de cet épisode, comme dans d'autres prises de parole en école, elle a alors à coeur de livrer ses meilleurs conseils aux jeunes femmes qui souhaiteraient se lancer dans des études techniques et qui font face au syndrome de l'imposteur.Les Carnets de l'IA est un podcast proposé par la Cité de l'IA.Animation : Manuel DavyRéalisation : natif.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Le Café de l'e-commerce, c'est le podcast qui vous propose de faire votre veille e-commerce, différemment, dans vos oreilles, même quand on n'a toujours pas de gouvernement.Dans cet épisode, on vous parle de Paris Retail Week, des annonces depuis Dreamforce et d'une supposée fuite de données d'un grand acteur chinois. Mais aussi :☢️ La ruée vers l'IA, ça lève, ça cherche des fonds et ça s'installe à Paris comme Emily.♻️ Linkedin, en passe de surpasser TikTok ?

C'è grande attesa per la masterclass di Aurélien Le Mouillour, insignito del prestigioso titolo di “Meilleur Ouvrier de France” (MOF) nel 2023, in programma martedì 21 maggio 2024 presso la sede di Lesaffre a Sissa Trecasali in provincia di Parma. Aurèlien Le Mouillour guiderà i partecipanti, tutti professionisti dell'arte bianca, attraverso i segreti e le tecniche più innovative nella creazione di pani speciali e viennoiserie. Con le competenze e le abilità che l'hanno accompagnato alla conquista del titolo MOF 2023, realizzerà quattro tipi di pani speciali, il Pane al farro con lievito madre in pasta, il Pane al muesli, ricco di energia e vitalità, il Pain Viennois per farciture dolci e salate e il Bretzel farcito, grande classico della tradizione tedesca, in versione snacking. Inoltre Aurèlien Le Mouillour proporrà una varietà di deliziose viennoiserie, tra cui il Croissant con lievito madre di latte, il Tourbillon, versione rivisitata della girella, la Treccia con crema di nocciole, lo Stollen, dolce della tradizione tedesca, e il Cappuccino, la bevanda tutta italiana in un dolce.

Lesaffre Italia, azienda che produce e commercializza lievito fresco, lievito madre e ingredienti per la panificazione artigianale, industriale e domestica, è anche quest'anno partner degli Ambassadeurs du Pain e della squadra italiana che partecipa alla 22° edizione della Coupe Europe de la Boulangerie, chiamata anche “Les Pellons d'Or”, in corso a Clermont-Ferrand.

This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world's leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show takes place every three years, however, due to the pandemic, it was postponed. From October 22 – 26, 2023 iba will open its doors once again and Mark Floerke was there to report on bakery trends, equipment, ingredient solutions, and much more directly from the show floor. In this episode of BAKED in Science, host Mark Floerke is joined by Matthijs Sillevis Smitt from S&S Baking Solutions about their solution for baking with steam. Steam Baking Technology In Asia, buns and other bread products have been cooked with steam for centuries; however, in the baking world, steam injection (https://bakerpedia.com/processes/proofer-design/) technology has yet to be widely applied to many applications. Mark and Mattijis discuss steam technology and efficiently applying it to product formats in the baking industry. Some topics they cover include: Steam tunnel & pan technology How steam baking can save time and money Minimizing bake loss Cake and dough steam applications This podcast is brought to you by: Lesaffre This podcast episode is brought to you by Lesaffre. You may know Lesaffre for their world-class baking yeast and 170-year heritage, but you may not be familiar with their elite technical team and the other innovative ingredients we've developed. In addition to their fresh, dry, and deactivated yeasts, Lesaffre offers a range of innovative and high-quality baking ingredients for any application or process, from buns and rolls to pastries, bagels, pretzels, tortillas, and more. To learn more, visit www.lesaffrebaking.com Ingredion This episode is brought to you by Ingredion. Ingredion turns plant materials into value-added ingredients in over 100 countries – making life better for brands, consumers and the planet. As demand for healthier and sustainable snack products grows, Ingredion has the portfolio, people and proprietary insights to help your brand create consumer-preferred, market-winning products. To learn more, visit www.ingredion.com

Pour ce cinquième épisode, nous accueillons Romain Lesaffre, comédien, musicien, graphiste, ancien publicitaire, coach de prise de parole en public et l'auteur du livre "L'étonnant pouvoir du trac : Comment gérer et accepter son trac & autres effets secondaires". C'est un livre que ma mère m'avait offert avant mon 1er concert en début de 2022, et je suis heureuse de vous faire connaître son auteur dans cet épisode généreux et éducatif. Restez jusqu'à la fin de l'épisode pour une surprise de taille ! https://www.facebook.com/lepouvoirdutrac  

In this episode of Since Sliced Bread, Jim Gluhosky, senior technical services manager for Lesaffre, shares how artisan bakers can minimize costs and extend shelf life while maintaining clean label, artisan quality.

In this episode of Since Sliced Bread, sponsored by Lesaffre, Anthony Ambeliotis, co-owner of Mediterra Bakehouse, shares how the company's unwavering commitment to artisan quality has transformed Mediterra Bakehouse for the better, as well as the challenges it's posed. 

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems.Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems.Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems.Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems.Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

What is a pomological exhibition? Orchardist Matt Kaminsky has hosted a Pomological Exhibition in Ashfield, Massachusetts for the past 3 years. In this talk recorded at the Cider Pop-UP as part of CiderDays 2.0 events on the weekend of November 4th-6th Matt talks about the history of Pomological Societies and why such exhibitions are so important. How healthy are these wild apple trees? In this talk Matt nods to the impact of global warming and climate change What is causing more economic harm to apple growers What species of apple trees can now be grown here and the spread of invasive insects? At the Pomological Exhibition Had 150 wild apples and pears on exhibit Throughout the US and Canadian apples too. Few repeat entries at this Public Tasting. The public was able to cast a vote in 5 different categories Best quality eating Best cider apple? Best pear Best crab Visual - showiest and prettiest apple Contact info for Matt Kaminsky Website: https://gnarlypippins.com/ Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis 072: Lost Apples of the Quabbin Subscribe to eCiderNews CiderCon 2023 - February 1-3, 2023 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Cider on the Table like Fine Wine at Ragged Hill Steve Garwood and daughter Anne Garwood Hampp are the mastermind duo at Ragged Hill Cider based in West Brookfield, Massachusetts. They brought a selection of bottles to taste through and we started with the Baldwin. "Body gives you a perception of fullness and sweetness" is how Steve Garwood describes the Baldwin, which is a Pet Nat cider ringing in a 7% alcohol by volume. Says Steve Garwood, "It is a business reason for us to make ciders that will improve in time." Anne Garwood Hampp, Louise and Steve Garwood. Yeast that Ragged Hill uses Dd10 a champagne yeast This yeast provides a vigors ferment that yields a fruit forward profile Order of tastings in this Chat Wickson single variety 9% Roxbury Russet - Dabinett -8.8%  this is a still cider Flora - Roxbury russet, cortland, macintoush  - blend of a fruit 2018-2020 Expand on ice cider Juice starts at 22 024 Brits Took off first fraction of juice from freeze and then 11.7% Pommeau made with all heirloom fruit  18% Contact for Ragged Hill Cider Website: https://www.raggedhillcider.com/ Ragged's online Store: https://www.raggedhillcider.com/purchase-online Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis Subscribe to eCiderNews Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Volunteering for CiderDays, Since 1994 On the first ever CiderDays, which was a one day event held on November 5, 1994, volunteers were stationed at local cider mills to encourage people to learn how to make cider. When the event became a 2-day experience, volunteers helped to make this annual event which is held on the first weekend of November a success. And so it continued. Why Do People Volunteer CiderDays? Community projects are part of the fabric of the local community where CiderDays takes place. These projects can be big like helping to build the New England Peace Pagoda in Leverett, Massachusetts in the late 1980's or more intimate like a wood stacking party to celebrate a friends birthday. Getting something done with friends is fun. It is a way to hang out with people with a common goal. Volunteers are the Engine of the Event Without volunteers for CiderDays and now CiderDays 2.0 events would come to a stand still. We need engaged people who know that cider=fun. Yes, there is a lot of preliminary work that takes place beforehand to set up an event, but on the day of it is all about the Volunteers. How CiderDays 2.0 is Setting UP Volunteers to Succeed Reach out to Volunteers early on Don't wait till the month of the event to secure your volunteers Provide a script of tasks Keep volunteers in the loop by providing provide a mission of what the event is offering send a list of expected tasks so that they know the full script of what you expect Call them and don't just rely on text messages Feed the Volunteers if you have evening events where Volunteers are serving, make sure they have had a chance to taste the same food or cider that will be served. We expect wait staff at a restaurant to give us tips on what is best on the menu or if the meal is gluten free, vegetarian options, or a general sense of the event. With this in mind, approach your event the same way and make sure your volunteers know the whole script including how delicious the food or cider that you are serving is and what the guests can expect. Thank Volunteers after the event - for a Job well done! You will likely want to bring them back next year! Interested in Volunteering and getting involved for CiderDays 2.1 in 2023? Send an email to mailto:info@ciderchat.com Schedule of Events Download CiderDays 2.0 Latest Events Schedule  CiderDays 2.0 Events all take place in downtown Greenfield Massachusetts at Hawks and Reed Go to Events page to find a description of the CiderDays 2.0 events Got to Tickets page to purchase CiderDays 2.0 Tickets Sign up for eCiderNews to receive updates and ticket info Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis CiderDays 2.0 - Tickets on sale and updates Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Celebrities in Cider flocking to CiderDays 2.0 CiderDays and has now been dubbed as CiderDays 2.0 and the celebrities attending can both be found in the bottles and the new and familiar face of cider today at this November 4th -6th.  Finally the return of in person events and friends from afar flocking to western Massachusetts to raise a glass. Bookmark the Schedule Page for CiderDays 2.0 Celebrities in the Bottle Let's start with what is in the bottle first cuz there are a whole bunch of additions to the menu of tastings. Calvados and American Apple Brandy Guided Tasting A 7th Apple Brandy has been added to this November 4th 6-8:30 pm event Apple Brandy from Beaver Pond Distillery in Petersham, MA Yes, 7 pours of Brandy! 4 Calvados (France) and 3 American Apple Brandies The Château Du Breuil Calvados was aged in a Port cask! This is quite unique and makes one wonder if the French are taking cues from American makers where anything goes with fermentation! On the French Cider Tour 2022 we tasted Calvados with Etienne Dupont out of Scotch Whisky barrels and Cherry wood barrels. The future is here! The Port cask leaves an ultra smooth finish to this 6 year old Calvados from Pays d'Auge, Normandy. Thanks to David Catania, Spirits Category Manager at Burke Distributing Corporation for helping out with this project! Bottle Celebrities at the Cider Dinner The Cider Dinner Menu has some very special releases Heirloom Barrel Aged Ice Cider from Eden Specialty Cider in Vermont. This is a never before released Ice Cider which used barrels from Laird's and Company - America's Oldest Distiller dating back to 1698. 9th Generation Laird, Lisa Laird Dunn who is attending the dinner and also presenting at CiderDays 2.0 doesn't yet know about this Ice Cider and how her family's used oak barrels were used to condition this special blend. The Ice Cider will now accompany the dessert, which is an Apple Crisp with the whipped cream infused with Laird's Straight Apple Jack. Eden is owned by the current President of the American Cider Association Eleanor Leger, who is renown both in the US and Internationally as the Ice Cider Queen. The dessert was already delicious but the side glass of this Heirloom Barrel Aged Ice Cider is going to bring it completely over the top -  bridging 2 celebrated makers in America. We will also be having a Special Release of a single varietal cider from Eden made with Golden Russet apples Special Release from Ragged Hill Cider in West Brookfield Mass called Flora. Flora is a blend of Roxbury Russet, Cortland, and McIntosh apples. It has a high gravity (alcohol by volume) that is much like wine at 11.7%. Ragged Hill used a  blend of a fruit from 2018-2020 using the Solera method of winemaking where you make fractional blending to produce a final product. Flora is going to captivate the diners at this premier dinner. Celebrities in Attendance CiderDays Founder Paul Correnty who wrote one of the first books on cider called the Art of Cidermaking (1995) will be attending all the CiderDays 2.0 events. Raise a glass with him at the Wheelhouse Cider Tap Take Over on Friday Night November 4th where you can taste his newest creation "Simply Dry". Chef Paul, as he is known, is now Head Cidermaker at Carlson Orchards in Hudson MA. He will be pouring samples of cider from Carlson's at The Pushkin Cider Pop UP on November 5th from 2-4:30 pm Mo's Fudge Factor of Shelburne Falls will also be at Cider Pop UP dipping apples on a stick in her signature fudge. Vermont Quince will have an assortment of Quince jams and be there to answer your quince questions. Yes Quince is related to Apples and used in cidermaking. Morris Dancing from 1-2pm next to the Greenfield Common. One of the groups is called Wake Robin and is an all women group of dancers. Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis CiderDays 2.0 - Tickets on sale and updates Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Going to CiderDays 2.0 | Part 1 This year 2022 is the reboot of America's oldest educational and festive cider event dubbed this year as CiderDays 2.0 and this episode we tip the glass to those who are helping make it happen and find out what they are doing on November 4th-6th. In this episode meet the CiderDays 2.0 Sponsors Ryan and Casey Liquors Ryan and Casey Liquors 1998 Artifact Cider Project New Salem Cider Berkshire Cider Project  Scott Farm  The Brewery at Four Star Farms  Beaver Pond Distillery Brook Farm Orchard                       CiderDays 2.0 Schedule page Big #1 Tip is to BOOKMARK this page - here is the link spelled out https://ciderchat.com/ciderdaysschedule2022/ Find the most recently updated info on the schedule of events. Big #2 Tip - get your tickets now to the  Calvados and American Apple Brandy Guided Tasting - limited seating Orchard Care for Homeowners with John Bunker History of Apple Jack with Lisa Laird Dunn The Pushkin Cider Pop-UP is free, but come early so you can get a good seat to hear Claude Jolicoeur, Matt Kaminsky and James Asbel of Ciders of Spain speak Cider Dinner - definitely 2022's most epic cider dinner with 6 women producers over a 5 course gluten free meal all paired with cider. Mentions in this Chat Episodes 336 Cider Yeast Choices with Fermentis 279: Apology to a Billionaire Cidermaker 312: Some Angels are Dressed Like Bears | Michael Phillips 1957-2022 331: Bodacious Ciders, Cookbook & Treats | Carr's Ciderhouse, MA CiderDays 2.0 - Tickets on sale and updates Fermentis by Lesaffre - 4 SafCider yeast cultures Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Click on logo to link to CiderDays 2.0 About page How to Pair Cider with Food "One must taste, taste, taste to know." say maker Eric Bordelet when pairing food with cider. Yes, it is not as simple as seeing the menu, but also knowing how both the Chefs in the kitchen and the Maker in the cidery work with their ingredients at hand. In this Episode The French Cider Tour of 2022 was treated to a fine Michelin Star dinner with Eric Bordelet and it did not disappoint. Eric decided to discuss his three products before dinner was served. That evening he brought his Sidra Argulette (2010), the Poire Granite (2021) and the Corme (2021). He left it to the diners to decider which one paired best with the meal. Hear in this episode which glass Cider Chat producer Ria Windcaller picked to drink with the meal. The main clip in this episode is Eric speaking on the Sidra Argulette which even at 12 years of age is still tasting well balanced. Mentions in this chat CiderDays 2.0 - Tickets on sale and updates Vermont Quince will be at the CiderDays 2.0 Cider Pop-UP Fermentis by Lesaffre - 4 SafCider yeast cultures Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Calvados with Étienne Dupont | Domaine Dupont Étienne Dupont took over the Domaine Familial Etienne Dupont in the Pays d'Auge region of Normandy France from his father Louis and grandfather Jules in 1980. Episode 098: Jérôme Dupont | Domaine Dupont is a conversation with Étienne son who sadly passed away in 2018. The recording with Jérôme provides the backdrop of the story behind the Dupont families acquiring the estate or what is called a Domaine in France.  [caption id="attachment_6061" align="alignleft" width="200"] Eitenne Dupont and Benoit at Cave Pepins In this episode Étienne and I are in the city of Caen and we are visiting Cave Pepin - wonderful store filled with Calvados, Cider, Poire and Pommeau. We are assisted by Benoit or Ben who works at the store and brought us through a tasting of Calvados. UPDATE: (this store is now closed, but Benoit is has now opened a new store in the city called Les Cidroloques). Etienne begins by describing the Étienne's Notes Three Sources of Aroma in Calvados The fruit The Yeast The Cask in which the Calvados has been kept If the cask is new wood you will taste the sap which presents itself as grainy. Classical Calvados - the cask only contained cider and Calvados Étienne asks if we suspect acetone in the Calvados as we are tasting. During our first tasting we are delve into the taste and as Étienne says, “We are fighting the acetone, we are too professional” Étienne's Tips on Distillation of Cider He prefers a quick fermentation of 3 days and then distillation. But alas the rules in Normandy require that distillation now must be done 3 weeks from the point of initial distillation. Use clean apples. When Domaine Dupont presses the juice goes directly into concrete vats at the Pressoir and then it is pumped underground via tubing to the pot still. The cider is racked off the gross lees at this point, with only the fine lees being distilled His preferred temperature to ferment the cider is 22 to 23 degrees celsius (71 Fahrenheit) and no fermentation below 8 degrees Celsius (46 Fahrenheit). Determining Age of Calvados Fine is younger 2-3 years old Hors d'Age is at least 6 years old Étienne jokes that Hors d'Age which can range from 6 years to 20 is designed to get you lost. I agree and so best to ask the producer! Or as Étienne says that "You must rely on your palate." Contact for Domaine Familial Etienne Dupont Website: https://www.calvados-dupont.com/en/ciders-calvados.htm Mentions in this chat Fermentis by Lesaffre - sign up for their upcoming online Q&A discussing cider yeast via the Fermentis Academy Caen, France new store owned by Benoit - Les Cidrologues Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

La presencia de diversas enfermedades que afectan a los cerdos, es una de las principales limitantes en la productividad y rentabilidad de las explotaciones porcinas, debido a que se originan pérdidas por el retraso en el crecimiento de los animales, los costos de medicación y el aumento en la mortalidad. El conocimiento de las enfermedades, así como un diagnóstico correcto, nos ayudarán a definir cuáles son los factores más importantes que debemos atender y qué acciones tomar para la prevención y el control de las mismas. Por otra parte, los diagnósticos complementarios, son herramientas claves que el profesional debe conocer para llegar a diagnósticos precisos e integrales que le permitan llevar a cabo las medidas pertinentes para ayudar a los productores porcinos. Lo que vas a aprender: - Importancia de realizar necropsias. - Consideraciones a tener en cuenta al momento de hacer un diagnóstico. - ¿Qué factores de manejo influyen en la presentación de las patologías? - Importancia de los diagnósticos complementarios. - ¿Por qué realizar inspecciones en las plantas de beneficio? Nuestra invitada: La Dra. Margarita Trujano realizó sus estudios en la Facultad de Estudios Superiores Cuautitlán de la Universidad Autónoma de México (FESC - UNAM); la Universidad de Surrey, el Royal Veterinary College y la Universidad de Londres. A lo largo de su carrera, ha contribuido con sus aportes científicos a empresas como Phibro, Lesaffre y CEVA. Ha sido investigadora invitada en Central Vet Laboratory en Weybridge Inglaterra y socia fundadora de la Asociación Médicos Veterinarios Especialistas en Cerdos (AMVEC). Además, obtuvo un reconocimiento por el primer diagnóstico en México de PDNS (2002) y el de Circovirus (PMWS) en 2000. Actualmente es profesora en la FESC-UNAM y se desempeña como consultora externa. *Este episodio llega gracias al apoyo de empresas innovadoras como: - Provimi S.A - https://www.provimiargentina.com.ar/ - Novus International - https://www.novusint.com/es-ar/ - Trouw Nutrition - https://www.trouwnutritionlatam.com/es-la/ - Biodevas - https://biodevas.es/

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

We sat down with French Olympian Fantine Lesaffre, who recently made the move to train at NC State, following her boyfriend there who is getting his masters and training there as well. Fantine takes us through what it's like to train with the wolfpack and how it is radically different from her old training base in France. She also dives into her last few years of training leading up to the 2020 Olympic Games and how she struggled so much in that lead-up that she almost stepped away from swimming altogether. SWIMSWAM PODCAST LINKS Click here to listen and subscribe on Spotify Click here to listen and subscribe on Apple Podcasts Click here to listen and subscribe on Podbean Click here to listen and subscribe on Google Click here to listen and subscribe on YouTube Click here to listen and subscribe on Listen Notes Click here to listen and subscribe on Stitcher Click here to listen and subscribe on iHeartRadio Click here to listen and subscribe on Amazon Click here to listen and subscribe on Pandora Music: Otis McDonald www.otismacmusic.com

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.

Did you know that the pig's microbiota has more than 400 species of fungi and bacteria yielding approximately 10 times more cells than those in the pig's body? These microbes are at the nexus of health and productivity as they communicate with each other and with the pig's organs and systems. Phileo by Lesaffre is committed to pushing the boundaries of animal health, nutrition, and well-being to better nourish and feed our world. United with our partners, we are key influencers in the quest to discover, define, and manipulate the pig's microbiome to significantly improve pig lifetime health and productivity. This podcast series is provided to help increase your understanding of these exciting and thought-provoking topics.