Podcasts about little donkey

Mighty King on Little Donkey, by Mark Pekar

When an evil witch turns a prince into a donkey with a seemingly unbreakable spell, he makes the best of his life. He decides to travel the world and finds himself in the kingdom of a great king whose daughter the princess is quite wonderful. Will true love's kiss be the key to breaking the spell?

The guys celebrate National Burrito Day, Cory has Headlines

Power. Politics. Prophecy. Peace. And a little donkey carrying Jesus through the gates of Jerusalem. In this talk Ronnie focuses on the overlooked details and persisting challenge of the first Palm Sunday.

In this episode of The Cordial Catholic, I'm joined by Izabela Ciesinska to talk about her incredible faith journey and her wonderful new book.Raised nominally Catholic, Izabela wandered into the New Age movement as a young adult and eventually into atheism, deciding that there can't possibly be a God until she was struck by incredible, natural beauty on a road trip with some friends. Suddenly confronted by inexplicable beauty Izabela began a winding journey to discover its source, journeying back through the New Age movement, through Prosperity Gospel preaching as a Protestant, and finally back to the life-giving sacraments found in the Catholic Church. Izabela's story is fascinating and her perspective – as a filmmaker, author, and creator – is a profoundly interesting one. In addition to her journey we talk about the role of media, how to reach and impact children with rich stories, the role of ego, darkness, and evil in the media we consume, and the power of prayer. It's a great conversation. For more from Izabela visit her website. And check out her wonderful new book from Ascension Kids, The Little Donkey and God's Big Plan.For more, visit The Cordial Catholic. Send your feedback to cordialcatholic@gmail.com. Sign up for our newsletter for my reflections on episodes, behind-the-scenes content, and exclusive contests! To watch this and other episodes please visit (and subscribe to!) our YouTube channel.Please consider financially supporting this show! For more information visit the Patreon page.  All patrons receive access to exclusive content and if you can give $5/mo or more you'll also be entered into monthly draws for fantastic books hand-picked by me.If you'd like to give a one-time donation to The Cordial Catholic, you can visit the PayPal page.Thank you to those already supporting the show!This show is brought to you in a special way by our Patron Co-Producers. Thanks to Eli and Tom, Kelvin and Susan, Stephen, Victor and Susanne, Phil, Noah, Nicole, Michelle, Jordan, Jon, James, Gina, and Eyram.Support the showFind and follow The Cordial Catholic on social media:Instagram: @cordialcatholicTwitter: @cordialcatholicYouTube: /thecordialcatholicFacebook: The Cordial CatholicTikTok: @cordialcatholic

Another year gone by! The sands of time! Recap the full spin around our fav burning gas giant with our bests of the year in many silly and serious categories.MOVIE:AA: Past Lives MM: Maybe Theatre Camp but idkTV SHOW:AA: Jury Duty (Amazon Freevee)MM: The Last of Us (HBO)BOOK:AA: The Rabbit Hutch by Tess Gunty (runner up: Tom Lake by Ann Patchett)MM: The Land of Milk and Honey by C Pam Zhang (runner up: Big Swiss by Jen Beagin)ALBUM:AA: Girls Of My Dreams, Fletcher (runner up: same as MM + Stick Season (We'll All Be Here Forever), Noah Kahan and The Sun, JOSEPH)MM: the record, boygenius (runner up: Snow Angel, Renee Rapp, and GUTS, duh)SONG:AA: As of this moment “The Wedding Song”, Renee Rapp and “The Tree”, Maren Morris for the vibe but for real it's gotta be True Blue, boygenius for the real winner one of the most gorgeous songs on earth imo MM: “Not Strong Enough”, boygenius (honorable mention for a song that has been in my head for the last month: “Femininomenon” by Chappell Roan)CONCERT:AA: sorry but it's The Eras TourMM: it's a tie! Boygenius or the MUNA set from All Things GoMEAL:AA: Bar at SarmaMM: lunar new year dinner partyBREAKFAST:AA: Brown Butter Corn Cake at Radio Bakery in NYCMM: Bagels etc??????LUNCH:AA: fennel, bean, olive, pecorino, sunflower seed, apple sal on repeat at least 1000 times (picnic in alethia tanner was the best) or the sweet potato, cucumber, citrus, peanut, lettuce, with the Cindy's Kitchen sesame ginger dressing MM: Cart Driver in Denver (honorable mention: Sofra with FOTP Sophia, perfect turkey sandwich on a picnic blanket in the park on March 26th)DINNER:AA: Kowloon Fried Cauliflower at Little Donkey in Boston MM: Walrus Rodeo in MiamiDESSERT:AA: 3 citrus sorbet at weckerlys / hot fudge sundae hillstone MM: forever and always creme brulee from Le DipPURCHASE:AA:  Classic Easy Tote by CuyanaMM: not at all sexy but weekly compost pickup serviceDISCOVERY:AA: I'm more of a literary fiction girlie I guess! Phony negroni MM: Quaker meeting (honorable mention: Dot's Pretzels, Wegman's ginger seltzer, slippers)TRIP:AA: cape cod

Ken Oringer is a James Beard award-winning Boston-based chef, restaurateur, and philanthropist. He has a collection of renowned restaurants including Uni, Toro, Coppa, Little Donkey and Faccia a Faccia.At 10 years old, his daughter Verveine Oringer, faced a life-changing diagnosis of celiac disease. Today, at 14, she is a champion for ALL kids in the kitchen, embracing her passion for food and cooking with enthusiasm. In this episode, we discuss their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs! A must-have for young chefs and food enthusiasts alike. Not only is Ken known for his exceptional talent in the kitchen, but also for his unwavering generosity and social impact. (Learn more in Season 6/Episode 17.) Verveine shares about the Celiac Kids Connection, a community of families that shares ideas, encourages each other, advocates and provides education about celiac disease. Enjoy this episode as we go Beyond the Plate… with Chef Ken and Verveine Oringer.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Rachel Anne Ridge is an author, professional artist, and motivational speaker. Her books Flash: The Homeless Donkey Who Taught Me about Life, Faith, and Second Chances and Walking with Henry: Big Lessons from a Little Donkey on Faith, Friendship, and Finding Your Path have delighted readers with their entertaining tales and poignant lessons. A certified life coach, Rachel works with individuals and organizations to discover their creative gold through hands-on workshops, retreats, and coaching. Rachel is a mom to three adult children, and Nana to five grandchildren. Learn more at rachelanneridge.com.

Samantha Hohl, certified sommelier, and Robert Tas explore the wine list at Little Donkey, a global tapas restaurant by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette. Here, guests can enjoy a menu influenced by global cuisine and local market fare, providing the opportunity to sample food and wine from all over the world. Sam offers excellent advice on what to pair with select bottles of wine, and she offers a little background information on the wines, vines, and producers. Wines reviewed include: 2016 COS “Cerasuolo di Vittoria", Sicily 2021 Meinklang Burgenland White, Austria 2020 “Petal” by Sonshine Vins, France For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

Today you'll meet Jodie Battles, Managing Partner & Beverage Director for JK Food Group.You'll learn about her journey from part-time server to overseeing the beverage programs at acclaimed Boston Area restaurants Toro, Coppa, Little Donkey, Faccia a Faccia and Bar PallinoNo matter where you are in your wine journey, this episode is packed with insights and inspiration to help you jump start your wine career, with or without experience.I can't wait for you to meet Jodie! Resources:Book a private career coaching session with Karen Wetzel at https://go.oncehub.com/KarenWetzelReceive a 5% discount on any Napa Valley Wine Academy classes, including WSET.  Register for your course at www.napavalleywineacademy and use promo-code NVWApodcastSign up for our newsletter at https://go.napavalleywineacademy.com/wine-news-that-educates Become a member at https://napavalleywineacademy.com/nvwa-membership/ To follow or reach Jodie Battles and/or JK Food Group:https://www.jkfoodgroup.com/work-with-usjodie@jkfoodgroup.com

Larry the little donkey is sad and lonely. His special friend has stopped coming to spend time with him, and Larry doesn't know why. Will he ever find a new special friend … a friend who really cares for him? Listen to find out. I hope you enjoy my story. Please share your thoughts with me either on my instagram page, https://www.instagram.com/grandma_has_a_story or via my website, grandmahasastory.com … and check me out on TikTok! If you enjoy my stories, my books are available on Amazon (details on my website). Thanks for listening. To help others enjoy my stories please subscribe, give a 5 star review and tell your friends. If you are enjoying my stories, please support my podcast by giving a monthly donation to help maintain my platforms where I share my work. Grandma Has A Story is steadily gaining popularity with your continued support. Together we can enjoy stories no matter our age. Thank you --- Support this podcast: https://podcasters.spotify.com/pod/show/grandma-has-a-story/support

Tonights guest will be Jodie Battles, the Beverage Director for Faccia Brutta & Bar Pallino, the new coastal Italian restaurant & wine bar from award-winning chefs and restaurateurs Ken Oringer and Jamie Bissonnette [of acclaimed Boston restaurants Coppa, Toro and Little Donkey] .  

Chef Jamie Bissonnette, the James Beard award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant, shares his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

The biggest names in Hollywood and Broadway recorded for AFRS during the war years, The American Forces Network can trace its origins back to May 26, 1942, when the War Department established the Armed Forces Radio Service (AFRS). The U.S. Army began broadcasting from London during World War II, using equipment and studio facilities borrowed from the British Broadcasting Corporation (BBC). The first transmission to U.S. troops began at 5:45 p.m. on July 4, 1943, and included less than five hours of recorded shows, a BBC news and sports broadcast. That day, Corporal Syl Binkin became the first U.S. Military broadcasters heard over the air. The signal was sent from London via telephone lines to five regional transmitters to reach U.S. troops in the United Kingdom as they prepared for the inevitable invasion of Nazi-occupied Europe. Fearing competition for civilian audiences the BBC initially tried to impose restrictions on AFN broadcasts within Britain (transmissions were only allowed from American Bases outside London and were limited to 50 watts of transmission power) and a minimum quota of British produced programming had to be carried. Nevertheless AFN programmes were widely enjoyed by the British civilian listeners who could receive them and once AFN operations transferred to continental Europe (shortly after D-Day) AFN were able to broadcast with little restriction with programmes available to civilian audiences across most of Europe (including Britain) after dark. As D-Day approached, the network joined with the BBC and the Canadian Broadcasting Corporation to develop programs especially for the Allied Expeditionary Forces. Mobile stations, complete with personnel, broadcasting equipment, and a record library were deployed to broadcast music and news to troops in the field. The mobile stations reported on front line activities and fed the news reports back to studio locations in London. --------------------------------------------------------------------------- Entertainment Radio Stations Live 24/7 Sherlock Holmes/CBS Radio Mystery Theater https://live365.com/station/Sherlock-Holmes-Classic-Radio--a91441 https://live365.com/station/CBS-Radio-Mystery-Theater-a57491 ----------------------------------------------------------------------------

What an honor it was to carry the Messiah into Jerusalem on the Sunday of palms! We can learn a lot from "The Little Donkey" in this episode of TURNING HOME.

Today on Boston Public Radio: We begin the show by opening phone lines, talking with listeners about the loosening of office dress codes. Bill McKibben talks about the International Panel on Climate Change's (IPCC) latest report on climate change. McKibben is an author, educator and environmentalist. He's the founder of 350.org and ThirdAct.org. He has a new newsletter on Substack titled “The Crucial Years.” He's also got a new, serialized book titled “The Other Cheek: An Epic Nonviolent Yarn.” Callie Crossley discusses the confirmation of Justice Ketanji Brown Jackson, and dives into National Poetry Month ahead of this weekend's Under the Radar. Crossley hosts GBH's Under the Radar and Basic Black. Jim Aloisi and Stacey Thompson share their thoughts on Mayor Michelle Wu's moves to electrify MBTA buses, and explain how public transit factors into the IPCC's 2022 climate change report. Aloisi is the former Massachusetts transportation secretary, a member of the Transit Matters board and contributor to Commonwealth Magazine. Thompson is executive director of Livable Streets. Ming Tsai and Ken Oringer talk about their upcoming dinner fundraiser for Ukraine, in which they've already raised $400,000. Chef Ken Oringer is the James Beard Award-winning chef and partner behind restaurants Uni, Toro, Coppa and Little Donkey. This spring, Oringer and his business partner – chef and restaurateur Jamie Bissonnette – are opening their first new concept in six years, Italian restaurant Faccia Brutta. Chef Ming Tsai, a James Beard & Emmy Award-Winning chef, chef and partner at BaBa at Yellowstone Club in Big Sky, chairman of the National Advisory Board with Family Reach, and host of PBS-TV's “Simply Ming.” Sue O'Connell discusses Elon Musk's appointment to Twitter's board of directors, and shares her thoughts on Louis C.K.'s controversial Grammy win. O'Connell is the co-publisher of Bay Windows and South End News, and contributor to Current, on NBC L-X and NECN. We end the show by asking listeners what they believe marks the arrival of spring.

Maple syrup is made from the sap of sugar maple trees found primarily in North America. It is used to sweeten many dishes, from pancakes and waffles to bacon and salmon. Boston-based restauranteur and award-winning chef Jamie Bissonnette of Toro, Coppa and Little Donkey shares the creative ways his restaurants are cooking with maple syrup, and how growing up as a vegan inspired his love for cooking. McClure's Maple Syrup - Dutch Gold Honey is among the most credible - and rare - maple syrup producers in the U.S. Their sales manager Evan Himes explains the different grades of maple syrup characterized by color, and advises on the health benefits of the sweet sugar. Follow @jamiebiss @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com

Grant 'Axe' Rawlinson is the human powered explorer and he recently posted on LinkedIn that he was speaking at an event in Singapore, talking about the need for organisations to become more exploratory in their journeys towards NetZero, versus waiting for all the data to make perfect decisions. According to Axe, it's time to get out there and start experimenting, embracing the unknown.I wanted to understand more about his thinking, so we had a wonderful conversation about the importance of being exploratory in solving the biggest challenges we face to achieve NetZero. We talked about so much more, including the adventures he's already undertaken (these are extreme challenges very few people have the courage to undertake), as well as what's coming up next, on his boat called “Little Donkey.” Finally, I found it very insightful to hear that most of the clients he works with are interested in one thing: how he dealt with failure and literally got back in the water, especially as he's talking about his experiences in one of the world's most dangerous and unpredictable oceans. A great conversation, worth listening too and sure to inspire. We need to take massive risks, there is no data to show the path, failure must be embraced and it's time to adopt an explorers mindset and get to work. To get in touch with GrantCheck out Grant's Website for more stories Motivational Speaker Singapore | Powerful Humans | Grant 'Axe' Rawlinson (powerful-humans.com)He's here on LinkedIn https://www.linkedin.com/in/grantrawlinson/ His book From Peak to Peak: The Story of the First Human-Powered Journey from the Summit of Mt Ruapehu in New Zealand to the Summit of Aoraki/ Mount Cook : Rawlinson, Grant: Amazon.sg: BooksTo get in touch with me, Andrea EdwardsWebsites https://andreatedwards.com/ and https://uncommon-courage.com/ My book Uncommon Courage, An Invitation mybook.to/UncommonCourageAnd the workbook mybook.to/UncommonCourageActionAnd my Facebook Group Uncommon Courage https://www.facebook.com/groups/442905877003333 

Nick Pihakis is with us today and shares about growing up in the food/service industry, seeing Jim N' Nicks start from the ground up and now playing a huge role in the Pihakis Hospitality Group where they have built some of our favorite restaurant brands around Birmingham such as Little Donkey, Hero Doughnuts and Rodney Scott's BBQ to name a few. More importantly, Nick opens up about some pivotal times in his life and recognizing that he needed to find a way to re-incorporate health and fitness back into his life making it a priority again. Powerful stuff indeed. 

In the middle of Birmingham, AL sits the behemoth Sloss Furnaces, now a museum but once the tin man's beating heart of this industrial city. During that era, quick lunches soon became big business, and hot dogs quickly reigned supreme as Chicago restaurateurs made their way down the rail line to new opportunities. In 1947, Gus Alexander, a Greek immigrant, opened Gus's Hot Dogs in its current, original location. It's now the last remaining downtown hot dog spot, and owner Lee Pantazis, who honed his kitchen skills while working for the Yellow Bicycle, Satterfields, and Little Donkey, holds court daily, often prepping in the back for the grill guys as they perform a delicate dance up front of grilling, toppings, and keeping all those orders straight. Lee comes from a prominent Birmingham family and sees himself as caretaker of a uniquely local tradition. And he does like a good hot dog, chips, and Coca Cola in the glass bottle.

Ken Oringer is a Boston-based chef and owner of Uni, Toro, Coppa and Little Donkey. His restaurants have consistently received rave reviews including “America's Best New Restaurants,” “Top 50 Restaurants in America” and Oringer himself earning a James Beard Award for Best Chef Northeast. In this episode, we discuss how he helped lay the groundwork for some of America's most notable restaurants, why teaching and mentoring the next generation of chefs is so important and more. We dive into his endless (and selfless) charitable work he's involved with, including Off Their Plate, a non-profit founded during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Ken Oringer.  This episode is Presented by Fords Gin.  This episode (and recipe) is brought to you by Martin's Famous Potato Rolls, Real Good Fish and Wickles Pickles. Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce Makes 2 Sandwiches For the Blackening/Cajun Spice: 1 Tablespoon sweet paprika  1 Tablespoon smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon New Mexico green chile powder, or chile powder of your choice 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme *salt and pepper will be used on their own to season the fish For the ‘Christmas' Remoulade: 1/2 cup mayo Splash of rice vinegar, about 1 Tablespoon 1-2 Tablespoons Wickles Wicked Jalapeño Relish 1-2 Tablespoons Wickles Spicy Red Sandwich Spread Salt and pepper, to taste   For the Sandwich: 2 Martin's Hoagie Rolls, or other long rolls 2-3 Tablespoons butter, softened/spreadable Sprinkle of granulated garlic, about 1/2 teaspoon 2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets Salt and pepper, to taste Olive oil cooking spray Olive oil or vegetable oil 1 cup shredded lettuce (shrettuce), such as iceberg or romaine 1 tomato, cut into ¼” inch thin slices Your favorite hot sauce, to splash, optional 1 lemon, cut into wedges, optional   Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You'll want it hot, so it's ok to have it heating for more than a few minutes.  For the Blackening/Cajun Spice: Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose. For the ‘Christmas' Remoulade: Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside.  For the Sandwich: Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.” Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque. (If you're comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.) Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven't slathered the rolls with remoulade). Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeeze of fresh lemon and the roll top.

Alrite.  This week's tat... The posh scavenger hunt lads pop in. Karl played the drums in Little Donkey.  Karl's girlfriend finally heard the show. What are those things in Gremlins called?  White Van Karl. Karl: "english quite good" and his GCSE results. Elvis faking his own death. And lots of other nattering. Enjoy!  EMAIL: karlypilkboyspod@gmail.com Become a Patreon!: https://www.patreon.com/karlypilkboys See omnystudio.com/listener for privacy information.

Change comes when you spread sunshine. Natalie Salvatierra is the founder of Solely Sunshine, an international mental health organization, and the author of the children's book “Do Not Worry, Little Donkey.” For more information and to check out Solely Sunshine, visit https://www.solelysunshine.com.

Natalie Salvatierra is the 17-year-old founder of the international mental health organization, Solely Sunshine. She is also the author of the mental health children's book, “Do Not Worry, Little Donkey.”

The Sue Morgan Podcast Episode 20 - Little Donkey 130221 by Random audio from UK broadcaster Ian Watko Watkins

Papaw reminds us through a story and poem what the meaning of Christmas is and why it is a special day.

We are very much excited here at Hymnpartial - Christmas is coming and we are so ready for it (if you can't tell)! In this week's episode, we're talking about how the story behind Silent Night could have been written by Hallmark, whether Away in a Manger is just a little bit creepy, and why on earth anyone is still singing Little Donkey. Join us as we kick off the Christmas season! Enter our giveaway here: https://hymnpartial.com/ Check out Kate's designs on Instagram: https://www.instagram.com/betweensundays.bykate/ Make sure you SUBSCRIBE to our channel! Also follow us on social media: Website: https://hymnpartial.com/ Podcast: https://hymnpartial.podbean.com/ Facebook: https://facebook.com/Hymnpartial Twitter: https://twitter.com/hymnpartial Instagram: https://www.instagram.com/hymnpartial/ Music by Soft Eyez: https://softeyez.bandcamp.com/  

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s beloved neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City and received rave reviews from outlets like The New York Times and New York Magazine. The Toro concept was also expanded to Bangkok, Thailand during 2016. Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. In December 2016, the duo’s latest venture, Little Donkey, received acclaim as Boston’s Restaurant of the Year by The Boston Globe. He splits his time between the restaurants in Boston & NYC

Join RestaurantUnstoppableNetwork.com Use this link and get your first 30 days on me! Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime.  Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey. Check out the first time Jamie joined RU back on episode 067! Visit www.saverestaurant.com to help save local restaurants. Tell congress to Pass the RESTAURANTS Act NOW! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "PMA - Positive Mental Attitude." In today's episode with Jamie Bissonnette we will discuss: Importance of traveling for a chef Importance of networking-beyond social media Recognizing you're in a rut and getting yourself out Pushing your staff to the right limit Advice for staging Just because you're a great chef doesn't mean you're a good manager Anger in the kitchen Partnerships Patients Self-awareness Compassion When your drive overtakes common sense COVID-19 Today's sponsor: Join RestaurantUnstoppableNetwork.com Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Curiosity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Give our staff a sense of purpose during COVID Share one code of conduct or behavior you teach your team. Be sincere What is one uncommon standard of service you teach your staff? Attention to detail with allergy protocols What's one book we must read to become a better person or restaurant owner? The Apprentice: My Life in the Kitchen by Jacques Pépin The Perfectionist: Life and Death of Haute Cuisine by Rudolph Chelminski GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Check in with their staff Name one service you've hired. Total HR Solutions What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Avero - Unlock Your Restaurant's Potention If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Wear a mask Wash your hands Be fucking nice to each other Contact info: Instagram: @jamiebiss Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jamie Bissonnette for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

The chef and partner of Toro, Coppa, and Little Donkey talks about how he's managing the Covid-19 crisis here in Boston, and at his restaurants across the globe in Bangkok and Dubai. We also get an update on his work with Off Their Plate, putting some of his restaurant staff back to work feeding front line healthcare workers, and what it's like to be a Newlywed during the lockdown.

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant.  In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. The Little Donkey concept was expanded to Bangkok, Thailand during 2019. What we covered in this episode Chef Jamie Bissonnette travels around the world and brings back ideas for Toro and Little Donkey, inspired by specific ways of cooking tortilla Espagnola in Madrid or unique honey in Dubai. "Spain is such an innovative culinary capital of the world, but it also excels at its simplicity".  Toro is inspired by Spain. Chef Jamie Bissonnette and his partner Ken Oringer took inspirations from different part of Spain when they travel there. Coppa is an Italian Enoteca. Handmade pasta and handmade charcuterie.  Linked Donkey in Cambridge, MA and Bangkok is small plates from all over the place.  Chef Jamie Bissonnette explains how they expended Toro from Boston to NYC and then to Dubai. He goes over the reasons why in Bangkok they revamped their concept from Toro to Little Donkey. Chef Jamie Bissonnette loves Indian food and Middle-Eastern food. He talks about the variety that exist with green cardamom. "A lot of times young cooks, when they don't understand intrinsically that culture of food, they think that they need to have too many ingredients to make something more interesting".  Spain is such an innovative culinary capital of the world, but it also excels at its simplicity.  "The best creative outlet for me is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great. But I will have more impact with things if you. just put me in the kitchen, give me a bunch of ingredients, and say start cooking", says Chef Jamie Bissonnette. To learn more about Chef Jamie Bissonnette, listen to the full episode! Link to the podcast episode on Apple Podcast  Submitted questions from podcast listeners Where does Chef Jamie Bissonnette find inspiration? You're going to find your inspiration from a lot of different places. It can be from a song. It could be from an article that you're reading, a cookbook that you're looking at, a dinner that you've had and opening up your mind to realize when something strikes you to try to remember it and do something with it is important. But for me, I find that the best creative outlet is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great, but I will have more impact with things you just put me in the kitchen, give me a bunch of ingredients, and say start cooking! I become way more creative than I would be if I was just looking for recipes and reading books and looking at pictures and my notes from travel. What is Jamie Bissonnette's Tortilla Española recipe with chips? I always have eggs in the house that one of my favorite foods. I don't always have potato chips in the house because I eat them too much. But you can get potato chips if you live in the city. You can get potato chips within three blocks, pretty much anywhere in any city you live in. Whether it's a bodega store. Guess what? So my one of my favorite tortillas to make is I make tortillas española. But instead of using potatoes cooked in olive oil and onions, I use some sort of either just regular straight-up salted potato chips, sometimes salt and vinegar, potato chips, barbecue potato chips do not work. Don't try that at home. They taste terrible. And I make a tortilla where I add they add to the eggs some potato chips at the beginning. Before I do my first flip, I add more potato chips so it gets the bottom side on the first flip gets a nice like very, very like golden-brown crust from the chips that you can slide...

Episode 11 is here, and Barlow is bemused by yet another journalist, constructing what newspaper men call a 'piece' (an article) against him! Meanwhile, the police guarding Westminster seem to have swapped roles with the Chuckle Brothers, and Pickel debates the meaning of the word Holocaust, because he thinks he's caused one. It's a heck of a ride.--Join the Old Boys Book Club - a weekly reading group led by Jonny and Andy, Anthropologists by training, cynics by choice, determined to understand one of modern societies oldest (and most incongruous) tropes - the Old Boy.We have reached peak 'Old Boy' with Johnson, Trump, Farage et al leading the world towards a leather-clad man cave of environmental catastrophe. But what exactly is an Old Boy?In what will almost certainly be called the pinnacle of modern satire, but is as yet unreviewed, Jonny and Andy introduce the world to Old Boy after Old Boy in the best way they know: by decoding the literature they have willingly created.

Reč už bola o hamburgeroch, hot dogoch, fish and chips, či na Slovensku ešte netradičnejších bao buchtičkách. Street food je však ešte oveľa oveľa pestrejší. Aj preto sa dnes vyberieme za ďalšou jeho súčasťou, ktorou sú burritá či tacos a jedlá im podobné. Hosťami Dobrej chute sú súrodenci Peter a Lucia Szalayovci z bistra Grizzly Tacos v Bratislave.Little Donkey čiže somárik. Vraj preto, že burrito pripomína balíky, ktoré oslíky prenášajú. A potom, že vzniklo, aby sa fazuľa dala ľahšie prenášať, čo ale pomerne vážne narúša fakt, že existujú vrecia. Či už to bolo tak alebo inak, pravdou je, že tento pokrm je jednou z vlajkových lodí mexickej kuchyne, ktorej popularita rastie a to celosvetovo.Dobrú chuť je týždenný podcast denníka SME o jedle, jedení, varení aj kulinárstve.

Mark 11:1-11 Now when they drew near to Jerusalem, to Bethphage and Bethany, at the Mount of Olives, Jesus sent two of his disciples 2 and said to them, “Go into the village in front of you, and immediately as you enter it you will find a colt tied, on which no one has ever sat. Untie it and bring it. 3 If anyone says to you, ‘Why are you doing this?' say, ‘The Lord has need of it and will send it back here immediately.'” 4 And they went away and found a colt tied at a door outside in the street, and they untied it. 5 And some of those standing there said to them, “What are you doing, untying the colt?” 6 And they told them what Jesus had said, and they let them go. 7 And they brought the colt to Jesus and threw their cloaks on it, and he sat on it. 8 And many spread their cloaks on the road, and others spread leafy branches that they had cut from the fields. 9 And those who went before and those who followed were shouting, “Hosanna! Blessed is he who comes in the name of the Lord! 10 Blessed is the coming kingdom of our father David! Hosanna in the highest!” 11 And he entered Jerusalem and went into the temple. And when he had looked around at everything, as it was already late, he went out to Bethany with the twelve.

Little Donkey Clip Clop, Clip Clop is all my donkey speaks, his little feet so close to mine my pace he humbly keeps.Clip Clop, Clip ClopDo you know the one you keep? It is the Creator of all the world His Majesty so meek.Mary was exhausted. Her first night’s stay in the countryside had been too painful to sleep. Joseph had stopped repeatedly the day before, her legs and back continued to spasm and cramp throughout the night.Mary tried to hide her pain. How she wished for her mother to be with her! She remembered the times as a little girl when she would rub her back and sing to her. It did not seem that long ago.It had been so difficult to tell her about the angel and the words that he spoke. At first, her mother was sure some evil man had hurt her; some Roman solider had forced himself on her. But then she heard of the miracle of old Elizabeth and somehow in her heart she knew Mary was telling the truth.“Come on, Mary. We’re ready to go.” Joseph lifted her on the donkey, which stumbled for a moment under the weight. "Poor old Ben," Joseph thought to himself. He wondered if the tired old animal would make the journey. Worse than that, he wondered what would happen if he didn’t.Mary was close to tears before the sun was over the treetops. Her tears, though, were not from the pain of the travel. They were not from the heartache of having left the only home she had ever known. Her tears fell in fear of what lay ahead for her and Joseph. What if this was all just a horrible mistake? What if old Ben was not able to carry her? What if the baby came so far out here in the countryside? Then a voice spoke deep inside her with strangely familiar words. "Nothing will be impossible..." Mary couldn’t quite make sense of it.Nothing will be impossible with God.They were the words the angel had spoken to Mary about her cousin Elizabeth! "Nothing will be impossible with God." The words turned over and over in her heart. They became truth. They became hope. They became healing to the bruised young soul, merely trying to follow the commands of Jehovah God.Clip, clip, clip, clop. The rhythm of the little donkey’s feet against the stone path reminded Mary of an old song her mother had sung to her.Nothing! Nothing! Nothing! Nothing!Nothing is too difficult for Thee!Little Ben picked up his pace. Joseph, off key but singing nonetheless, joined in Mary’s song. Even the baby, tucked beneath the heart of sweet Mary, rejoiced in his own unseen way.

在本期剩余榨值中，我们延续了周三和冯媛老师讨论的话题，继续探讨了家暴中的原谅、主体性、脆弱和愤怒、身体暴力和精神操控等问题。而在这一波关于家暴的讨论尚未平息之时，又出现了上财副教授性骚扰女同学、北大女生因男友精神操控吞药自杀导致脑死亡的新闻。我们愤怒、叹惋，也会继续关注和持续讨论。借用《82年生的金智英》作者赵南柱在其新书《她的名字是》中的一句话，与各位听众共勉：“我依然年轻，斗争尚未结束！” 在本期节目中你将听到： 在家暴讨论中，政治正确的话语掩盖了什么？ 为什么分享脆弱和分享愤怒同样重要？ 面对家暴，为何对身边人表示支持如此困难？ 对对方主体性进行打击的暴力，不仅是身体暴力，也有精神控制 我们对爱知之甚少 本期节目提到的电影： 《记忆大师》 本期节目中提到的书籍： 《空间》爱丽丝·门罗 著 Never in Anger: Portrait of an Eskimo Family by Jean L. Briggs 《人类砍头小史》弗朗西斯·拉尔森 著 《寻找亚洲：创造另一种认识世界的方式》孙歌 著 本期节目使用的音乐： “Little Monkey Rides on the Little Donkey”, by Sunset Rollercoaster, from Bossa Nova

These two. How do they keep the magic alive in kitchens like Coppa, Toro, and Little Donkey? We ask Ken Oringer and Jamie Bissonnette to dish on their partnership, and try to figure out the alchemy that produces our favorite hamburguesas, sopressatta pizzas, and porron parties. Spoiler alert: it's a unique combo of brutal honesty, respect for creativity, a shared love of breakfast..and a dash of improv.

At Ladbroke Square we are busy practising our Christmas Kindness concert songs We love ringing out our bells and imagining a lovely, kind donkey

El quartet de dream pop de Barcelona Her Little Donkey ens presenta el seu segon treball, "Where's the glow", i la banda d'Elena Nieto, Yawners, ens porta el primer LP, "Just calm down". 01 Her Little Donkey - "Superheroes" 02 Her Little Donkey - "Big mess" 03 Her Little Donkey - "Tenacious girls" 04 Rombo - "Joies" 05 Yawners - "The friend song" 06 Yawners - "Arco Iris" 07 Yawners - "Forgiveness" 08 Yawners - "Seaweed" 09 Cala Vento - "Un buen a

In the final episode of the opening, scene-setting trilogy, I rattle through my days at school, and mention the word "gay" for the first time. Something a little different next time, likely in about two weeks...

El quartet de dream pop ens presenta el seu segon treball, "Where's the glow". El dia 11 de maig el defensen en directe a la sala Vol de Barcelona. 01 Her Little Donkey - "Superheroes" 02 Her Little Donkey - "Big mess" 03 Her Little Donkey - "Tenacious girls" 04 Rombo - "Joies" 05 Pinpilinpussies - "Courtney" 06 Abc Dialect - "Magic" 07 Gebre - "Mar

After being graced with some wonderful Broadway singing from Daniel we learn that burrito means little donkey. Austin buys a new house, yay! Thanks to Destiny... and Morgan we have 2 great questions this week, “How To Camp?” and “What if the Buddies Went on Shark Tank?”   *Sorry for Andy’s mic, he had some trouble and had to use the backup :(

Bienvenidos a ERA Magazine, el podcast de la música independiente española. En el capítulo de hoy, entrevistamos a un grupo con aromas de los ochenta. Desde Barcelona, Her Little Donkey. Buenos días, antes de nada, dejadme hablar un poco de ERA Magazine y de la financiación de este podcast. No tenemos ninguna empresa detrás ni ningún patrocinador. Lo hacemos porque nos gusta y apasiona la música independiente de nuestro país, sus grupos, sus discográficas, sus festivales, sus salas de conciertos… ¿Y cómo pretendemos seguir? Gracias a ti, a los oyentes de ERA Magazine. Visita eramagazine.fm/mecenas, dale al botón azul que pone Apoyar, y desde solo 1,49 euros al mes, nos ayudas a que sigamos descubriendo propuestas muy interesantes. Sé un mecenas de ERA Magazine y participa en este red de podcast, que poco a poco incorpora muchos más programas. Sintes y melodías Segundo disco del grupo de Barcelona Her Little Donkey, que lleva por título Where’s The Glow y está editado por Hidden Track Records. Diez canciones con aroma al pop más clásico, a los ochenta o al syth pop; diez canciones vitalistas, optimistas que recuerdan a muchos nombres, pero que tienen una clara personalidad. Ana, Patrick, Carlos y Michel nos traen un nuevo trabajo lleno de grandes canciones. Poco más que decir. Dadle al play. “No Devotion”. “Big Mess”. “Demons” “Impulse”. Con esta canción nos despedimos por hoy. También recuerda, que si quieres ayudar a este podcast, y seguir disfrutando de la música de muchos más grupos, visita eramagazine.fm/mecenas, dale al botón Apoyar y desde 1,49 euros al mes contribuyes a que sigamos descubriendo más propuestas emergentes. Sé un mecenas de ERA Magazine. Porque recuerda: a la gente le encanta la música indie, pero todavía no lo sabe. Foto Her Little Donkey: Nacho G Riaza Her Little Donkey Where's The Glow (Hidden Track Records, 2018)Facebook | Twitter | YouTube | Bandcamp | Instagram La entrada ERA MAGAZINE #412 Her Little Donkey, pop sofisticado se publicó primero en ERA Magazine.

Segundo disco del grupo de Barcelona Her Little Donkey, que lleva por título "Where’s The Glow". Diez canciones con aroma al pop más clásico, a los ochenta o al syth pop; diez canciones vitalistas y muy optimistas. La entrada #412 Her Little Donkey, pop sofisticado se publicó primero en ERA Magazine.

En este #ArtistaRevelación dedicamos buena parte del programa a charlar con Her Little Donkey a propósito de su nuevo disco 'Where's the glow' editado por Hidden Track Records pero además suenan novedades de Mujeres, Melenas, Confeti de Odio, Espaldamaceta y repasamos citas en la agenda como el Maldaltura o el Estrogenfest. El programa acaba escuchando dos canciones de 'Senyal' el nuevo disco de Vàlius que es nuestro disco destacado de la semana.

Jamie Bissonnette is a cook. He’s a cook’s cook. He hustles. He gets in it. He works hard and he loves it. He won the James Beard award for Best Chef in the Northeast, he was the Food and Wine People’s Best New Chef. He is killing it. He is the chef partner of Toro in boston, NYC, Bangkok, and Dubai, Coppa in Boston and Little Donkey in Cambridge. All the restaurants are on fire. Great reviews, they’ve won all the awards. We talk about his beginnings, where he learned valuable lessons, how he likes to travel and what he thinks of yelp. READ THE New York TIMES REVIEW OF TORO NYC:: https://www.nytimes.com/2014/01/01/dining/reviews/restaurant-review-toro.html AND A NEW WHAT'S IN THE WOODS WITH TYLER AKABANE:: FOLLOW TYLER AKABANE ON:: Instagram: https://www.instagram.com/mushroomsformyfriends/ And his website for upcoming Mushroom Dinners, walks, and events: Mushroomsformyfriends.com

Architecture and design affect your attitude, your health, and even your life. Architect Michael Murphy, executive director of MASS Design Group, and Ken Oringer, one of Boston’s most notable chefs and restaurateurs, talk to Billy Shore about how good design can drive systems change. “We see architecture as a crucial piece … of our daily lives and as a systems approach to how we live either more productive or less productive lives,” says Murphy. Oringer knows the importance of design in his restaurants. “We work 16-hour days, and you have to create an environment that can make everybody happy … and inspire creativity,” he says. Murphy describes a hospital his group designed for a village in Rwanda that had to address tuberculosis. Because TB spreads through the air, they had to mitigate risk by designing better ventilation, creating outdoor waiting areas, and eliminating hallways. “A hospital is an incredible system… but it’s only successful if we’ve designed it well enough to influence medical policy on how we’re designing hospitals in the future,” Murphy says. Chef Oringer faced a similar challenge redesigning 3 school kitchens in the Boston public school system. “If we create spaces where the kids get excited to eat, that’s the start of getting kids to be motivated by [good] food,” he observes. He is currently talking to the Mayor about redesigning 30 to 50 more Boston school kitchens next year and eventually all of them. Murphy is inspired by this plan. “If we can solve it one place, can it affect an entire system?,” he asks.Oringer - a long-time supporter of the No Kid Hungry campaign - believes chefs need to be leaders because food is the common denominator in our world. “Chefs have the DNA to take care of people,” he says. Murphy believes there are similarities in his field. “Architects don’t become architects for the paychecks. It’s a passion industry,” he explains. He and his partners set up the non-profit MASS (which stands for Model of Architecture that Serves Society) to bring great design to organizations and communities that would not be able to afford it otherwise. Part of its mission is to build a pipeline of projects and partners around the world to change the system. “I want to work with innovators or thought leaders or organizations who are doing real big systems change work,” he concludes.Listen to gain a deeper understanding of how the built environment affects our lives and can be used to drive systems-level change.

【微信公众号： 老虎工作室】听世界念一首晚安诗，用耳朵眼镜，用心灵的声音。又到了静子姐姐和大米姐姐给大家分享晚安诗的世界了...

【微信公众号： 老虎工作室】听世界念一首晚安诗，用耳朵眼镜，用心灵的声音。又到了静子姐姐和大米姐姐给大家分享晚安诗的世界了...

"Helen Slater lives in his bathroom", "Top. Men", "I won't have you besmirching the good name of my sex dungeon", "This really is the darkest timeline", "That was sweet and it made my jubes dance", "Sometimes a giant monkey is just a giant monkey", "Where's me Mothra?", "We have crashed time and we have parallelled universed into each other's face", "Spaaace Doohaaan!", "What's your favourite episode of ALF?", "Cancelled after six minutes", "Don't do it to Little Donkey, Charlie", "Who's Googy Gress?", "Who's on the bench? John Hurt", "If You Can't Can-Can, Brian Cant Can Can-Can", and more.

L'univers dream-pop d'aquesta banda de Barcelona protagonitza el programa. El quartet ha publicat "Campestral" i parlem del proc

We're switching things up this week with a slight change of hosts, but have no fear, Gareth, Don and Rob are still a well-oiled (but slightly rusted) machine here to violently shove you through the last week of video games. Like most weeks, this week there was some video game news. Obviously getting the most important stories out first is a priority of ours, so expect to hear about Taco Bell giveaways and Coronation Street before we bother with any of that pesky unimportant stuff like the cost of Playstation VR, or Konami getting out of the gaming business. Other news includes more Resident Evil: Umbrella Corps details, what Xbox owners will be getting for free this month, more stuff somehow getting discovered in Grand Theft Auto 5 for the first time, and more! And before we talk about what we've been playing we give you the opportunity to appear on a future episode. "How?!" I hear you scream out loud. Well be sure to be paying attention after this week's music section for more details. Rob's been playing Drive Club and Bloodborne for the first time; Gareth's completed Metal Gear Solid V: The Phantom Pain; and Don's been playing the exact same game that he's been playing for over an entire year non-stop... We can only apologise. Interesting fact about the number 84: It takes Uranus 84 years to orbit the sun once. You learn something new every week when you listen to the Gamecentral Podcast! Get in touch with us on Twitter @Gamebanter, or send us an email at Podcast@Gamebanter.co.uk to get involved with the show! (Right-click the file and select "Save as" to download it, or left-click to listen in your browser)

Light Has Come | John 12:12-19 | March 24, 2013 | Travis Scott

Episode THREE - Mat Frost from "Little Donkey"PLAY EPISODEWelcome to PANIC STATIONS, your Local Music and Cultural Podcast about the goings on in The Local scene in Chelsmford and it's surrounding's area.Hosted by Mr Chelmsford himself Andy Poole (@andyisntfunny) and Mr Podcast Adam Barker (@BarkerPodcasts), They sit down to discuss the exciting Music, Culture and Entertainment scene in The CM postcode.In Between witty banter and interesting chat you can hear some of the best music from some the best independent and/or unsigned bands locally.We Finally Did it!! WE Went LIVE!....Kind of! After Hours of messing about with equiptment, we finally got going and went LIVE via Google hangouts, Which isn't the Best for Sound! BUT This PODCAST was recorded on a different feed and......why am I telling you all this? Anyway Andy and Adam had their first guest in the Shape of "Little Donkey's" Front Man Mat Frost (@Mat_Frost). They Discuss the Local scene and Mat performs a few tracks in the Studio.Also Features music from:- Little Donkey- Paolo "The Mighty Small" Morena- The Lemoncurd Kid- Chase The Enemy- VixationIf you want to let us know upcoming events your involved with or songs you'd like to be played out drop us an email atpanicstationspodcast@gmail.com or tweet us @PanicStationsUKPanic Stations Episode 3

Episode TWO - The Pre Show Before the Real Show ShowPLAY EPISODEWelcome to PANIC STATIONS, your Local Music and Cultural Podcast about the goings on in The Local scene in Chelsmford and it's surrounding's area.Hosted by Mr Chelmsford himself Andy Poole and Mr Podcast Adam Barker, They sit down to discuss the exciting Music, Culture and Entertainment scene in The CM postcode.In Between witty banter and interesting chat you can hear some of the best music from some the best independent and/or unsigned bands locally.What was orginally billed as the first LIVE show with Guests and Music simply became a Pre Show type show where we tested out our 70's DJ style of radio/Podcasting. We sit down and discuss some upcoming events in the Chelmsford area aswell the randomness of what happens when you put two men in front of a mic against the clockMusic included in this Episode:- Wild Combination- Steve Foster Pilkington- Khanyisa- Little DonkeyIf you want to let us know upcoming events your involved with or songs you'd like to be played out drop us an email atpanicstationspodcast@gmail.com or tweet us @PanicStationsUKPanic Stations - Episode Two

It’s Gareth and James this week as Matt and Tracy are off … well you’ll have to listen to find out why. Covering the biggest and most exciting news of the week the guys actaully have a few exciting exclusives from HTC and Orange for you. Prepare yourself! Direct DownloadiTunesDownload the iPhone AppDownload the Android AppRSS Feed Regulars - Gareth, Matt, Tracy and JamesEmail us: Podcast@tracyandmatt.co.uk Tel: 0208 123 3757 Show Notes RIM announce the BlackBerry Bold 9790 and BlackBerry Curve 9380 Smartphones HTC Sensation XE unboxing video HTC Edge to boast Tegra 3? Three taking pre orders of the Nokia Lumia 800 Pre order the Galaxy Nexus from Three Orange San Francisco II more than rumoured! O2 begin London 4G trial Samsung Omnia W available at Play.com Tablet Table Killer Lenovo tablet Bargain Basement Orange San Francisco II - £99.99 inc Top Up from the 21st November Sony Ericsson Xperia Play 16Gb for £149.89 HTC radar windows 7.5 mango phone, sim free, £289.95, Carphone Warehouse SONY S Tablet PC - 16GB £379 Also 32GB for £459 & S1 3G for £479 limited use code STABLET20 which gives £20 off Listeners Garden Crickets App Attic BBM Music Pogoplug ------Email us: Podcast@tracyandmatt.co.uk Tel: 0208 123 3757Gareth Myles – @garethmyles James Richardson – @jpr7373 Matt and Tracy Davis - @tracyandmattMany thanks to The Stetz for the music Subscribe in iTunes to our weekly podcastRSS Feed for our weekly podcastDownload the iPhone AppDownload the Android App