Podcast appearances and mentions of Magnus Nilsson

Knappt 65 minuter in i det allsvenska mötet mellan IFK Göteborg och Östers IF på Gamla Ullevi inträffade en av svensk fotbolls största läktarskandaler de senaste åren när en åskådare från den blåvita kortsidan tog sig in på planen och med våld försökte attackera Östers mittback Sebastian Starke Hedlund.Efter mer än en timmes avbrott återupptogs matchen och spelades klart inför en arena där en stor del av publiken hade lämnat. I Inga Dönares slutsignalspodd bryter Andreas Johnsson, Fredrik Janlind och Philip Trollér ner skandalkvällen i detalj. Vilka brister fanns i säkerhetsarbetet? Borde matchen ha spelats klart? Och hur kommer IFK Göteborg påverkas av det här?Fredrik ger en inblick i vilka känslor det var i katakomberna på arenan, hur diskussionerna gick kring det evighetslånga matchmötet – och vi lyssnar till hur en tagen Sebastian Starke Hedlund upplevde attacken.Dessutom: Blåvita kommentarer från August Erlingmark, ordförande Magnus Nilsson och säkerhetschef Jonas Ahlmark om det som blev en mycket mörk fotbollsafton.Ansvarig utgivare: Christofer Ahlqvist Hosted on Acast. See acast.com/privacy for more information.

In this episode, we run the gamut from sharing health resources, pathologically delicious food vs real food, and palette formation to old food traditions and recipes. We answer the question: How important is fleeing the city and starting a homestead as a Christian family? Plus plenty of rabbit trails like the importance of the medieval pig, how conventional health is fear-based, how isolating in our family is impossible, how real food isn't debatable; it's dogma, and our general health plan. Stay tuned for episodes 106 and 107 for the details of exactly how we fought pertussis without antibiotics.   Timestamps/Topics for Episode 105: 0:00 A Meatsmith's weird form of building immunity 5:08 More health resources 10:25 Pathologically delicious food vs real food, palette formation, and old food traditions and recipes 16:00 The foundation of health is your diet and nutrition 25:00 How important is fleeing the city and starting a homestead as a Christian family? 35:00 The importance of The Medieval Pig 41:40 Conventional health is fear-based & isolating in our family is impossible 46:09 Pamela Acker's work on vaccines 49:40 Our general health plan & Real food isn't debatable; it's dogma   Links for Episode 105: Mommy Diagnostics (The Art of Taking Care of Your Family) by Shonda Parker. https://a.co/d/ah1BOlc Restoring Your Digestive Health: A Proven Plan to Conquer Crohn's, Colitis, and Digestive Diseases by Jordan S. Rubin N.M.D. & Joseph Brasco M.D. https://www.goodreads.com/book/show/54501760-restoring-your-digestive-health The Maker's Diet by Jordan S. Rubin N.M.D. https://www.goodreads.com/book/show/185276.The_Maker_s_Diet Aajonus Vonderplanitz https://en.wikipedia.org/wiki/Aajonus_Vonderplanitz Mrs. Beeton's Book of Household Management: The 1861 Classic with Advice on Cooking, Cleaning, Childrearing, Entertaining, and More by Isabella Beeton. https://a.co/d/1q3GF6B Jane Grigson's food books: https://www.goodreads.com/author/show/226917.Jane_Grigson?from_search=true&from_srp=true The Nordic Cookbook by Magnus Nilsson. https://a.co/d/gPnHqLm The Medieval Pig (Nature and Environment in the Middle Ages) by Dolly Jørgensen. https://a.co/d/2KC5xbz Vaccination: A Catholic Perspective by Pamela Acker M.S. https://kolbecenter.org/product/vaccination-a-catholic-perspective/ Disclaimer: We don't necessarily endorse every claim made in the interviews in the following links, but we feel they give a fair representation of narratives currently absent in conventional discourse. Resistance Podcast 68: Vaccines & the Immune System w/ Pamela Acker https://sensusfidelium.com/resistance-podcast-68-vaccines-the-immune-system-w-pamela-acker/ A Priest's Moral Analysis of the Covid "Vaccines." https://sensusfidelium.com/2021/04/09/a-priests-moral-analysis-of-the-covid-vaccines/ Resistance Podcast 143: Answers on Vaccination Concerns w/ Fr Ripperger https://rumble.com/vblh29-resistance-podcast-143-answers-on-vaccination-concerns-w-fr-ripperger.html   Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/ Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

Mottagare av priset Årets Innovation Champion är Marcus Qviberg, vd för Sunna Group. Ett bolag som framgångsrikt lyckats förena lågproduktiv mark med storskalig solkraft för nordliga förhållanden. Jemtopia intervjuar Marcus för att få svaret på - hur gör ni? Priset delas ut av Peak Innovation, Olle Oscarsons stiftelsefond och Jämtkraft. Tidigare vinnare av priset är Åsa Lind Chong, Jenny Sandström, Marie Holm Sherman, Fia Gulliksson, Stig Engström, Monica Engström, Kjell Lundberg, Johanna Ojala, Magnus Nilsson, Lena Jonsson Näslund, Hans Victor, Jonas Hagström, Malin Sjöström,  Ina Asklund, Emma Nyström, Eva Samuelsson och Axel Häger.  

Il est le mentor d'une génération dorée, Adeline Gratard, Manon Fleury ou Magnus Nilsson, entre autres. Pascal Barbot, chef adulé, à la tête avec son associé Christophe Rohat de l'Astrance dans le 16earrondissement de Paris, revient pour nous et avec la modestie qui le caractérise, sur son épopée étoilée. Elle lui a valu d'atteindre les sommets de la gastronomie, avant une renaissance, non sans douleur dans un nouvel espace très contemporain ; sans fard, il se confie sur les difficultés de l'entrepreneuriat, sur son goût de l'ailleurs, et sur une envie qui ne s'est jamais démentie. Pascal Barbot, ou la résilience d'une figure qui a contribué à remodeler la gastronomie parisienne. Bonne écoute !

28 augusti. I veckan meddelade Tidöpartierna att reduktionsplikten återigen ska höjas, efter att tidigare ha sänkts. Har regeringen gjort en helomvändning eller är det här en ny och bättre klimatpolitik? Magnus Nilsson, miljökonsult, och Peter Wennblad diskuterar med Andreas Ericson.

Jacob de Geer är född 1975 och är entreprenär och företagare. 2010 grundade han tillsammans med Magnus Nilsson betalningsföretaget Izettle som 2018 såldes till Paypal för 19 miljarder kronor. 2021 slutade han som VD för Izettle . Ett år tidigare, den 7 september 2020, hade RQT Stora Wäsby invigt sin nya, utökade tennis- och padelanläggning. De Geer är grundare och finansierare utav den nya anläggningen samt av akademiprogrammet på den.    Det här är en exklusiv förhandstitt på den videopodden som släpps för alla den 28:e juni i den vanliga poddfeeden för ”Linus på baslinjen podcast”. Redan nu kan ni som är prenumeranter se och lyssna på Jacob de Geer i samtalet där vi bland annat kommer in på följande ämnen:    ·      Hur idén till RQT och den stora satsningen växtes ·      Bakgrunden till visionen om Grand Slam-spelare 2030 ·      Varför han valde Julius Demburg som VD och verksamhetschef ·      Integrations- och samhällsarbetet som görs på RQT ·      Ekonomin bakom satsningen och de ekonomiska målen ·      Hans tankar om svensk tennis i övrigt och hur man ska få in mer ekonomiskt kapital i svensk tennis Tack till alla partners: * Zenniz – The Smart Tennis Solution: ⁠⁠⁠⁠⁠⁠http://www.zenniz.com⁠⁠⁠⁠⁠⁠ * BROTHY - http://www.originalbrothy.com. Kod "BASLINJEN10" för 10% rabatt och koden "BASLINJENBOOST" för ett 6-pack "The Deer" vid tecknande av prenumeration. * TennisXAnalysis: ⁠⁠http://www.tennisxanalysis.com⁠⁠ * House of Bontin – Smarta destinationen för tennis och padel: ⁠http://⁠⁠⁠⁠⁠www.houseofbontin.se⁠⁠⁠⁠⁠⁠ (Använd koden ”Baslinjen” för 10% på hela sortimentet förutom på Slinger Bag eller redan nedsatta priser.) * Wilson Tennis Camp: http://⁠⁠www.tenniscamp.se/⁠⁠ Besök http://www.baslinjen.com för mer content om svensk tennis!

Magnus Nilsson var under en period en av Sveriges - och världens - mest uppmärksammade krögare, och drev stjärnkrogen Fäviken Magasinet i Jämtland under 12 års tid. Nu är han bland annat generaldirektör för Food Planet Prize, som enligt utsago är världens största miljöpris och som syftar till att lyfta aktörer som bidrar med verklig impact inom matsystemet. Varje år nomineras ett tusental bolag och initiativ från hela världen, och pristagaren kan med lite tur gå hem med så mycket som 20 miljoner kronor - utan rapporteringskrav. Vi träffade Magnus Nilsson efter hans scenframträdande på foodtech-konferensen Big Meet i Stockholm för att gräva lite djupare i detta. // Programledare: Christian von Essen // Läs mer på hejaframtiden.se och prenumerera på nyhetsbrevet!

Eric Robertson is the co-chef of restaurant Pearl Morissette in the Niagara region of Canada. As a young chef he left Canada for Europe, where he worked at some of the best restaurants in Belgium, France and with Magnus Nilsson at Fäviken in Sweden. We will hear how Eric Robertson, after returning to Canada, started working at Pearl Morissette in 2017 together with his friend, chef Daniel Hadida, sourcing the best Canadian seasonal produce from producers and their own farm. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

14 december. Världens länder har återigen mötts för att diskutera klimatförändringarna. Dubai stod värd för COP28, den tjugoåttonde klimatkonferensen som avslutades i veckan. Anna Willman, Fores, Magnus Nilsson, miljökonsult och Hanna Stenegren, Timbro, diskuterar konferensens resultat med Andreas Ericson.

Vi har spelat in en podd med den fristående klimatanalytikern Magnus Nilsson. Han har medverkat i Hasslerutredningen och skrivit underlag till några kapitel. I podden beskriver han hur EU-systemet förhåller sig till Sveriges klimatmål, varför det är så bråttom att anpassa svensk politik till EU-krav, vad som väntar om inte Sverige klarar kraven, och hur […] Inlägget omEV #74: Om Hasslerutredningen dök först upp på OMEV: Omvärldsanalys Energieffektiva Vägfordon.

Join us as we unravel the mysterious elements that shape a region's food identity, from the lush landscapes of Latin America to the avant-garde New Nordic movement. In this episode, we explore the concept of terroir, where time and place intersect to create flavors that tell a story of the land. Dive into the soils that nurture ingredients, the microclimates that bestow unique character, and the culinary visionaries like Michel Bras or Magnus Nilsson who bring terroir-driven cuisine to life. Discover how terroir is more than just a buzzword – it's a deep connection between nature, culture, and cuisine. Join us for a thought-provoking conversation that delves into the soul of food and the regions that define it. Tune in to this enlightening episode of 'Pot Luck Food Talks'!

From Nobel winners to great innovators, Dan Saladino explores the history of prize-winning food ideas that changed the world, including researchers who uncovered the secrets of our stomachs to the plant breeds transforming the future of wheat. Nominations are now open for this year's BBC Food and Farming Awards until June 19th, including Best Innovation which was created to celebrate ideas that will make food production better for us and for the planet. For more than a century, and around the world, ground-breaking ideas linked to food have featured in awards and prizes, from Ivan Pavlov's research on our digestive system through to Norman Borlaug's efforts to increase food production with crop breeding in the 1960s. Both received a Nobel Prize. In more recent years awards have been created to find solutions to some of the biggest challenges we face in food and farming. The former chef of the Swedish restaurant Faviken, Magnus Nilsson now oversees the Food Planet Prize, the world's biggest environmental prize. He tells Dan about previous winners who have created solutions to plastics in our oceans and the problem of abandoned fishing equipment, so called 'ghost nets' and also a project in Africa providing refrigeration to farmers which is resulting in a dramatic reduction in food waste. Another award winner in the programme is Heidi Kuhn, founder of Roots of Peace. This year she was recognised by the US based World Food Prize for decades of work helping to clear mines from regions impacted by conflict and return the land to food production. Produced and presented by Dan Saladino.

In this episode, we chat about raising beef and dairy cows, blood bread and modern food, and we continue our discussion on Community vs. Society.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Our 2-Day Martinmass Goose Harvest class will be November 10th-11th this year. Sign up today on our website at https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/. Topics for Episode 83: Beef breeds for our classes, 3:32  Sheep husbandry, 13:52 Goose class and Family Pig classes, 15:47 Raising dairy cows, 17:51  Blood bread, 23:53  Modern food tricks us into eating more, 28:33   Back to Community vs. Society, 39:25   Feed both the body and spirit, 40:28  Story from Physiology of Taste by Jean Anthelme Brillat-Savarin, 42:59  Eating in the context of natural order & hierarchy, 50:29   The etymology of Community, 52:20   Losing community to unity, 1:03:32  Excess of Community on the Right and Left, 1:05:55  An authority that distributes common goods, 1:11:48    Links for Episode 83: Cottage Economy by William Cobbett https://www.goodreads.com/book/show/243534.Cottage_Economy Jane Grigson https://www.goodreads.com/book/show/575014.Charcuterie_and_French_Pork_Cookery The Nordic Cookbook by Magnus Nilsson https://www.goodreads.com/book/show/25208269-the-nordic-cookbook? Lives of the Saints: For Every Day in the Year by Alban Butler https://www.goodreads.com/book/show/244823.Lives_of_the_Saints?from_search=true&from_srp=true&qid=VUsdBnpHvd&rank=2 The Physiology of Taste: Or, Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin https://www.goodreads.com/book/show/3924392-the-physiology-of-taste English from the Roots Up: Help for Reading, Writing, Spelling, and S.A.T. Scores: Greek Latin, Vol. 1 by Joegil K. Lundquist https://www.goodreads.com/book/show/337745.English_from_the_Roots_Up?ref=nav_sb_ss_1_25 The Village, film by M. Night Shyamalan https://www.imdb.com/title/tt0368447/  

Årets första Omev-podd är en intervju med Magnus Nilsson. Han är en fristående miljöanalytiker som följer EU-besluten på fordonsområdet. Lyssna på ett samtal om de viktigaste EU-besluten för att minska utsläppen av koldioxid och hur den nya utsläppshandeln för vägtransporter kan samverka med utsläppsbetingen för varje medlemsland. Magnus beskriver också ett växande behov av nya […] Inlägget omEV #67: Om de senaste besluten inom EU dök först upp på OMEV: Omvärldsanalys Energieffektiva Vägfordon.

In this episode, we recap our Fall harvest season, all the classes we taught, fasting for advent and feasting over Christmas, preserving and losing meat, our upcoming beef and lamb classes, and a bit on raising rabbits.  Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are June 8th-10th, and tickets are $1,390. The class is limited to eight students to keep the hands-on experience undiluted. So jump on this chance and sign-up today! https://farmsteadmeatsmith.com/product/martinmas-goose-harvest/ Meatsmith Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now categorized for easy browsing! 60-day free trial available! Use the Newsletter Special option on our sign-up page ad apply the promo code 60daytrial at checkout. Sign-up for Meatsmith Membership at FarmsteadMeatsmith.com/product/membership/. Topics for Episode 81: Can you visit the farmstead?, 2:40 Limping through our busy season and Christmas, 5:50 Burdened by the abundance of the harvest season, the obligation of feasting, and advent, 8:00 Efficient means of dealing with the EPIC quantities of meat, 17:40 Losing meat, 20:00 Blood bread, 22:45 Our 2-day BEEF class that focuses on cookery, 32:00 3-Day LAMB Harvest class, 37:12 Raising rabbits, 45:45   Links for Episode 81: The Nordic Cookbook by Magnus Nilsson https://www.goodreads.com/book/show/25208269-the-nordic-cookbook Our upcoming classes https://farmsteadmeatsmith.com/upcoming-classes/

Chef Magnus Nilsson runs the kitchen at the Michelin-starred Fäviken, one of the world's most isolated restaurants, in Järpen, Sweden. Tickets to Nilsson's dinners sell out constantly, but now anyone can experience the pleasures of Nordic cooking, thanks to his 768-page new book, "The Nordic Cookbook." He joins deputy editor Andrew Knowlton to talk about how Nordic food got its street cred. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Before we go on break for the winter holidays, we would like to share some reading recommendations about seasonal traditions old & new. Check out what we talked about: Books mentioned: "The 19th Christmas" of the "Women's Murder Club" series by James Patterson with readalike "Christmas Cake Murder" by Joanne Fluke. "The Shortest Day: Celebrating the Winter Solstice" by Wendy Pfeffer with readalikes "The Winter Solstice" by Ellen Jackson and "The Return of the Light: Twelve Tales from Around the World for the Winter Solstice" by Carolyn McVickar Edwards. "The Christmas Bookshop" by Jenny Colgan with readalike "The Santa Suit" by Mary Kay Andrews. "Have a Cool Yule: How-to Survive (and Enjoy) the Mid-winter Festival" by Mélusine Draco, "The Nordic Baking Book" by Magnus Nilsson, "Stitch Mountain: 30 Warm Knits for Conquering the Cold" by Laura Zander, and "Natural Tables: Nature-inspired Tablescapes for Memorable Gatherings" by Shellie Pomeroy. "Krampus: The Yule Lord" by Brom with readalike "The Krampus and the Old, Dark Christmas: Roots and Rebirth of the Folkloric Devil" by Al Ridenour. "The Woman in Black" by Susan Hill with readalike authors Charles Dickens, Shirley Jackson, and M.R. James. Also, the horror podcast "Shadows at the Door." "Ballgowns & Butterflies" from the "A Stitch in Time" series by Kelley Armstrong available in "Under a Winter Sky: A Fantasy Holiday Anthology." Read more about the Winter Solstice in this article by The Good Trade: https://www.thegoodtrade.com/features/what-is-winter-solstice#:~:text=A%20Winter%20Celebration%20Of%20The,rising%20sun%2C%20and%20the%20moon Subscribe to see fun videos! Instagram: https://www.instagram.com/oakcreeklibrary Youtube: https://www.youtube.com/channel/UC0fXBQabGb_kU15q6iQpqWQ To access complete transcripts for all episodes of Not Your Mother's Library, please visit: oakcreeklibrary.org/podcast Check out books, movies, and other materials through the Milwaukee County Federated Library System: countycat.mcfls.org hoopladigital.com wplc.overdrive.com oakcreeklibrary.org

“The conflict between emotions and conscious rationality is at the core of what it means to be a human in the 21st century.“The conflict between emotional and rational thinking is perhaps the greatest dilemma of the present. Magnus Nilsson encourages us to use the gift that is a conscious mind to investigate our subconscious, our emotions. Rationalising can be the delay, making us wait until a crucial point to make a decision. Because, if you really think about it - didn't you already know? Magnus walked us through the different stages of his career. He told us the story of Fäviken, how and why it led to the end. He discussed how we, as people, often rationalise our decisions after initially making them guided by emotions. But what if it's also as rational and valid a decision as a completely conscious one? What if we re-learn how to act in the forms of sensations and emotions?

The MAD Academy is a new type of school for food professionals.Conceived by Noma's René Redzepi and based in Copenhagen, it wants to transform not only the hospitality industry but the entire food system.Indeed, the academy is born out of the belief that everyone who works in hospitality can and should dare to make a difference in the world.But who is the academy for and what exactly do its students learn?Who does the teaching, and what are their methods?How can the academy tell it's having an impact?And how big can it get?To get some answers — and learn about the method in the madness — we dusted down our satchel, sharpened our pencils, and went back to school.Episode 8 offers a rare look at the uniquely experimental school that attracts students from around the world via an application process that's as competitive as nabbing a table at Noma.Visit MAD Academy for further information.

Under onsdagen kom beskedet att författaren Kristian Lundberg är död. Han har beskrivits som en förnyare av arbetarlitteraturen från genombrottet med Yarden, men också som en Malmöpoet. Vad blir det litterära arvet? Vi blickar tillbaka på Kristian Lundbergs författarskap i ett samtal med litteraturforskaren Magnus Nilsson, författaren Per Engström och skådespelaren Mattias Linderoth, som gestaltade "Yarden" på teaterscenen.REPORTAGE: TILLBAKA TILL SKURHINKEN"Rapport från en skurhink" skakade om Sverige när den vann första pris i Rabén och Sjögrens romanpristävling som Bästa politiska roman 1970. Den var skriven i dagboksform av Maja Ekelöf som var en medelålders städerska från Karlskoga i Värmland och hon blev rikskändis över en natt och boken en modern klassiker. Nu kommer den första biografin om Maja Ekelöf, "Jag har skurat nog många golv". Journalisten Nina van den Brink har arbetat på den i fyra år, och kulturredaktionens Katarina Wikars har träffat henne för ett reportage om hur vi ser på romanen och städerskans roll i dag.ESSÄ: OM UNDANTAGSTILLSTÅNDETS LOCKELSEVissa miljöer och platser tycks utöva en särskild dragningskraft på människan. Inte sällan handlar det om olika slags undantagstillstånd. Det kan handla om nostalgin hos den som gjort värnplikt och som nu tänker tillbaka på en tillvaro som tycks ha varit mindre komplicerad. Och på 1800- och 1900-talen tycks tillvaron på sanatorierna ha inspirerat flera författare till litterära mästerverk. Men vad handlar den här längtan om, egentligen? Det funderar skribenten och kriminologi-forskaren Maria Andersson Vogel på i dagens essä från OBS.Programledare: Lisa Wall Producent: Felicia Frithiof

Danielle and Tajahi Cooke join the podcast to talk about food, cooking, and community. They also discuss their involvement in the new food hall, opening soon in Arvada, Freed Street Social (freedomstreetsocial.com).  Books Mentioned Fäviken by Magnus Nilsson: https://loveland.flatironslibrary.org/Record/.b19914891?searchId=31798810&recordIndex=1&page=1 Eleven Madison Park: the cookbook by Daniel Humm: https://loveland.flatironslibrary.org/Record/.b1909310x?searchId=31798842&recordIndex=2&page=1 Jerusalem: A Cookbook by Yotam Ottolenghi: https://loveland.flatironslibrary.org/GroupedWork/8b0bd33c-404b-590c-d9d4-92abb2c187ae/Home?searchId=31798868&recordIndex=1&page=1&searchSource=local I Know Why the Caged Bird Sings by Maya Angelou:  https://loveland.flatironslibrary.org/GroupedWork/693d487a-1e7f-6980-f17e-27c10b332b77/Home?searchId=31798925&recordIndex=1&page=1&searchSource=local Mastering the Art of French Cooking by Julia Child: https://loveland.flatironslibrary.org/GroupedWork/9c0fc2cd-66b9-4710-b2af-3fe7d3a11b1d/Home?searchId=31798943&recordIndex=17&page=1&searchSource=local Shows Mentioned: Somebody Feed Phil Chef's Table The Julia Child Challenge

Shawn and Simon talk stock, the basis for all cuisine and the simplest, easiest weekend project that will save you money. eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show Notes and Shout Outs: Faviken by Magns Neilsson Magnus Nilsson's “Broth of Autumn Leaves” @ https://www.thetimes.co.uk/article/broth-of-autumn-leaves-7qchwxn7bst Tasting History with Max Miller on Youtube @ https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ The Lennox Irish Pub @ https://lennoxirishpub.com/menu/  Driftwood Brewing's Abyssus Kriek @ https://untappd.com/b/driftwood-brewery-abyssus-kriek-2021/4497322  

SAMPLER & SANS REPROCHES(Radio Transmission)Playlist N∞ 1236...Lundi 10 Janvier 2022 - Horaire : 20:00 >> 22:00EBM - SYNTHWAVE - INDUSTRIAL & RELATED MUSICGALAXIE RADIO 95.3FM wwwgalaxieradio.fr-----------------------------------------> [ S&SR Music Non-Stop... BEST OF SELECTION 2021 ] < Artiste - Titre - Version - Format - Production - Label > WÜLF7 "Fight" DIG LP: Dark Hate (Autoproduction) PSYCHOSOMATIK "Groundzero" DIG LP: Re/In/Trospective (Autoproduction) KREIGN "Live Fast" CD: KREIGN II (Dark Dimensions Label Group / Scanner) MIND.AREA "Gone Life" DIG LP: No Enemy Of Progress (ScentAir Records) FRONT LINE ASSEMBLY "Rubber Tube Gag" CD: Mechanical Soul (Metropolis) CHRIS SHAPE "Walk Alone (feat. BLIND DELON)" CD: Shaped To Deform (Unknown Pleasures Records) PYRROLINE "What Might Have Been" DIG LP: Struggling (Electro Aggression Records) FATIMA YAMAHA "We Are Drops" DIG LP: Spontaneous Order (Magnetron Music) VEIL OF LIGHT "No Return" DIG LP: Landslide (Avant!) FÏX8:SËD8 "mELTDOWn" CD: The Inevitable Relapse (Dependent) PARADOX OBSCUR "Existence" DIG LP: Singles & Rarities (Metropolis) MECHANICAL MOTH "Bad Thing (Male)" DCD: Mirrors (Scanner / Dark Dimensions) VOMITO NEGRO "Murk" CD: Untitled (Scanner / Dark Dimensions) DIVE "Slave To Desire" CD: Where Do We Go From Here? (Out Of Line Music) LEAETHER STRIP "Forever" DIG LP: Back To Industry (LÊbel) KURS "Reporter" DIG LP: Muter (Swiss Dark Nights) IMPERATIVE REACTION "Glass" DIG LP: Mirror (Metropolis) KLACK "With Precision (Sweat Boys Mix)" DIG LP: Deklacked Vol.1 (Autoproduction) NATTSKIFTET†"Ingenting" CD: St‰mplar In (Progress Productions) THEE HYPHEN "Leaves Me In The Cold" CD: Re.Sound (BOREDOMproduct) YAN WAGNER "Plein Phare" CD: Couleur CHAOS (Yotanka) NOISE UNIT "Deviator" DIG LP: Deviator (Artoffact Records) JACKY MEURISSE PROJECT "Live Too Fast" DIG LP: The Lost Tracks (Autoproduction) SHINY DARKNESS "X-Ray" CD: Attractive (Autoproduction) MAGNETIC RUST "Multicolor" DIG LP: Multicolor (Rouille Magnetique Records) THIEF "Victim Stage Left" DIG LP: The 16 Deaths Of My Master (Prophecy Productions) THE RORSCHACH GARDEN "Glacier" DIG LP: We Are Vanishing (Ant-Zen) XENO & OAKLANDER "Poison" CD: VI/DEO (Dais Records) CUBIC "E" CD: The Cubic Alphabet (Alfa Matrix) ZANIAS "Unseen" DIG LP: Unearthed (Fleisch) PANKOW "Nowhere" CD: Never Trust A White Man (Contempo Records) GUILT TRIP "Sheepfarm (Sebastian Komor Remix)" DCD: Roots (EK Product) THEE HYPHEN "Dark Echo Elegy" CD: Incidental Tools Of Confusion (BOREDOMproduct) PROMO THANKS TO : WÜLF7 (CyrbVII & SEBMER), PSYCHOSOMATIK (Michael Roussel), SCANNER / DARK DIMENSIONS (Frank), SCENTAIR RECORDS (Vladimir), CHRIS SHAPE (Cristian Camporesi), ELECTRO AGGRESSION RECORDS (Nader Moumneh), MAGNETRON MUSIC (Rick Bakker), AVANT! RECORDS (Andrea), DEPENDENT RECORDS (Stefan Herwig), SPKR MEDIA (Gunnar Sauermann), PARADOX OBSCUR (Toxic Razor), OUT OF LINE MUSIC (Iris), KLACK (Matt Fanale & Eric Oehler), BOREDOMproduct (Member U 0176), SHINY DARKESS (Sébastien Déruwez), MAGNETIC RUST (Kevin Depoorter), YOTANKA RECORDS (Vivien), JACKY MEURISSE PROJECT (Jacky Meurisse), PROPHECY PRODUCTIONS (Andreas Schiffmann), ANT-ZEN (Stefan Alt), MODULOR MUSIC (Sébastien Kervella), CUBIC (Franky Deblomme), PANKOW (Maurizio Fasolo, Alex Spalck & Bram Declercq), GUILT TRIP (Karl Lindberg & Magnus Nilsson) ...PODCASTS:ITUNES :https://podcasts.apple.com/fr/podcast/sampler-sans-reproches/id1511413205 MIXCLOUD : https://www.mixcloud.com/SetSRradio/PODCLOUD :https://podcloud.fr/studio/podcasts/sampler-et-sans-reproches DEEZER :https://www.deezer.com/fr/show/1181282 GALAXIE RADIO http://galaxieradio.fr/ go to replay Sampler & Sans ReprochesAMAZON MUSIC https://music.amazon.fr/podcasts/9718c2fe-d841-4339-a3e5-82c31d018ed7/SAMPLER-SANS-REPROCHESARCHIVE.ORG https://archive.org/download/s-sr-1236-10.01.2022-bestof-2021/S%26SR1236_10.01.2022-BESTOF2021.mp3

Stig Sjödin är en av våra mest inflytelserika arbetarpoeter. Hans diktsamling Sotfragment lade grunden för en helt ny typ av poesi och drag från den kan skönjas i en stor del av samtidslitteraturen. Aldrig förut hade en poet skrivit poesi om industriarbetare. När Stig Sjödins diktsamling Sotfragment utkom 1949 var den något helt nytt. Redan då insåg man att det skulle bli epokgörande. Sjödin arbetade tio år på järnverket i Sandviken. Därifrån hämtade han material till sina dikter. Sotfragment består av två delar. I den första berättar en jag-berättare om sitt arbete vid järnverket, den andra är porträtt av människotyper i bruksorten. Det är ingen ljus bild av arbete som ges i Sotfragment. Arbetet är hårt, slitsamt och utan andlig mening. Arbetsplatsolyckor och kroppar som tar stryk är vanliga teman hos Sjödin. Stig Sjödin var en rörelsepoet Sjödin var också en rörelsepoet. Det innebär att han skrev dikter för en rörelse, i det här fallet arbetarrörelsen. Hans dikter publicerades i fackföreningspressen och Sjödin läste dem vid fackföreningsmöten. Men han skilde sig från andra rörelsepoeter genom att slå vakt om sitt oberoende. Sjödin ansåg att dikten inte bara skulle bidra till kampvilja, så som den gamla kamplyriken gjort, utan också skulle utveckla det ideologiska och intellektuella tänkandet inom rörelsen. Under 70-talet anslöt sig Sjödin till den nyenkla poesin. Det var en motreaktion mot modernismens symboliska och komplicerade språk. Den nyenkla poesin skulle skildra vardagliga händelser på ett språk som alla förstod. I diktsamlingar som Har ni flaggproblem? och Klarspråk skrev han några av sina mest älskade dikter. Trots det står diktsamlingarna i skuggan av Sotfragment. Förklaringen är troligen Sotfragments betydelse för efterföljande arbetarlitteratur, en betydelse som knappast kan överdrivas. Medverkande I avsnittet medverkar litteraturvetaren Magnus Nilsson som skrivit boken Kampdiktare i folkhemmet, där han studerar de dikter som Sjödin publicerade i fackföreningspressen. Också litteraturkritikern Rasmus Landström, som fick 2021 års Stig Sjödin-pris deltar. Även författaren Bernt Olov Andersson som varit initiativtagare till Stig Sjödin-sällskapet och var vän med Sjödin medverkar. Läs mer om Stig Sjödin Kampdiktare i folkhemmet - Magnus NilssonLyftpojkens skrik - Siv Hackzell Musik i avsnittet Jahzzar - Lift OffKevin MacLeod - I Knew A GuyLobo Loco - Moonlight MoovieLobo Loco - HopefullyLobo Loco - Who Knows Sao

SAMPLER & SANS REPROCHES (Radio broadcast)Playlist N° 1234 – Lundi 27.12.2021 2021 - Horaire : 20:00 >> 22:00EBM - SYNTHWAVE - INDUSTRIAL & RELATED MUSICGALAXIE RADIO 95.3FM www.galaxieradio.fr------------------------------------------> [ S&SR Selection de la semaine... GUILT TRIP « Roots » ] GUILT TRIP "Lie Breed" CD/DIG Album : Roots (EKP / Bandcamp) PANKOW « Blockupy » LP : Never Trust A White Men (Contempo Records) ALBERT SEVERIN « Hard Feelings » DIG Album : Albert Severin (Bandcamp AIRCRASH BUREAU « Herzschlag (Synchron) » DIG EP : Herzschlag (Infacted Recordings) COMMUTER « Bionic Transplant » CD : Machines And Regrets (Bass Agenda Records) LUCIFER'S AID "Out Of Order" DIG EP: Out Of Order (Progress Productions) JEROME CHASAGNARD "From The Very Beginning" DIG EP: Tales From The Piano (Part.2) (Hymen Records) HATIF "Weight" DIG Single: Weight (ScentAir Records) NEUROKLAST "Relic (feat. Razorchild)" DIG Album : Beyond The Blackwall (PRO NOIZE / Dark Dimensions Label Group) H errNia "Niet Echt" DIG Album : Takkewereld (Wool-E Discs) SYLPH "Chain Of Live" DIG EP: Ancient Hole (Mute Records) ANGST "Ta Bort" 3CD V/A : PROCD100 (Progress Productions) BODY PLEASURE "Amerika Was Machst Du (Tanz Body Mix)" DIG EP: Amerika Was Machst Du (Autoproduction) FULL CONTACT 69 "Infected Cerebral Trigger (Jack Walker RMX)" DIG Single: Infected Cerebral Trigger (Planet69) GUILT TRIP "Not Mine (Sebastian Komor Remix)" CD/DIG Album : Roots (EKP / Bandcamp) SECOND COMPLEX "Lost In A Dream" CD : Therapy (Space Race Records) FOREIGN POLICY « What Can You Suggest? » DIG EP : Watching Existence (X-IMG) PORTION CONTROL "Possession" DIG EP: Seed 3 (portion-control.net) YOUTH CODE / KING JOSEF "The World Stage" DIG EP: A Skeleton Key In The Doors Of Depression (Autoproduction) SPANKTHENUN "Dominate (ESA Remix)" DIG Single : Dominate (Single) ( Autoproduction) DANIEL MYER "When Machines (Demo) DIG EP:When In Doubt (Bandcamp) THX TO : GUILT TRIP (Karl Lindberg & Magnus Nilsson), PANKOW (Maurizio Fasolo, Bram Declercq, Alex Spalcq), ALBERT SEVERIN (Albert Severin), INFACTED RECORDINGS (Torben Schmidt), ANT-ZEN (Stefan Alt), SCENTAIR RECORDS (Vladimir), DARK DIMENSIONS LABEL GROUP (Frank), TERENCE FIXMER / SYLPH, SPACE RACE RECORDS (Il Grande Amedeo), PODCAST: ITUNES :https://podcasts.apple.com/fr/podcast/sampler-sans-reproches/id1511413205 MIXCLOUD : https://www.mixcloud.com/SetSRradio/PODCLOUD :https://podcloud.fr/studio/podcasts/sampler-et-sans-reproches DEEZER :https://www.deezer.com/fr/show/1181282 GALAXIE RADIO http://galaxieradio.fr/ go to replay Sampler & Sans ReprochesAMAZON MUSIC https://music.amazon.fr/podcasts/9718c2fe-d841-4339-a3e5-82c31d018ed7/SAMPLER-SANS-REPROCHESARCHIVE.ORG https://archive.org/download/s-sr-1234-27.12.2021/S%26SR1234-27.12.2021.mp3

Nationalekonomen Magnus Nilsson är transaktionsansvarig på Tessin och sedan 2018 försäljningschef. Det betyder att Magnus träffar en väldig massa företag, både sådana som är på väg att ta sitt första fastighetslån och sådana som är återkommande kunder till Tessin.

Idag har vi ett mina favorit-avsnitt än så länge att bjuda på. Jag tog mig upp till Vittsjö och snackade med Magnus Nilsson, en tidig SKK-medlem (Skånes Klätterklubb) och aktiv klättrare/äventyrare under 80- och 90-talet. Magnus har även tillsammans med Torbjörn Winter skrivit Ihopcoilat, en trevlig liten bok med massvis av intressanta, spännande och galna anekdoter från en svunnen tid. Boken går inte längre att få tag på annat än i SKK:s extensiva klätterbibliotek, dock vi snuddar vid ett antal av bokens historier under samtalets gång. Vi pratar också mycket Skånsk klätterhistoria och letar oss fram längs tidslinjen med små stopp här och var, för att sedan avsluta med några dyk ner i alpina expeditioner till Himalaya. I vanlig ordning snurrar konversationen även in sig i lite allt möjligt intressant.

"Grönsaksbuljong är den svåraste buljongen", skrev en mästerkock. Går den att göra riktigt god grönsaksbuljong? Vi testar köpta buljonger och gör våra egna. Och berättar buljongtärningens historia. Ursprunget till det här programmet är ett mail från en lyssnare. Mattias Helldén undrade om det går att göra en god grönsaksbuljong. - En bra bas är att ha i ärtor, säger Patrik Sewerin, köksmästare på Gunnebos kaffehus och krog i Mölndal. Det finns gamla kulturärtor som gråärt och höstärt som ger mycket smak. Det är fylligheten som är svår att uppnå. Den runda umamismaken som finns i höns- och köttbuljong. - Rosta grönsakerna i ugn är ett annat knep, fortsätter Patrik. Och använd olika sorters miso och sojasås. - Stek på grönsakerna ordentligt, säger Anneli Ödén, kock och delägare i Hagabions café som länge varit en hyllad vegetarisk restaurang. - Svamp är också tacksamt. Och att steka citronskal, det gillar jag, säger Anneli. - Vad ska man ha buljongen till, säger Leo Serck Hanssen, kock på Hagabions café. Det finns många olika buljonger. Man kan göra på bara en grönsak. Tomat, eller fänkål. - Centrifugera råa grönsaker och tillsätt smör, tipsar Patrik Sewerin. Vi jämför recept på grönsaksbuljong från kockarna Mathias Dahlgren, Magnus Nilsson och Werner Vögeli. Och berättar hur buljongtärningen erövrade världen. Maila gärna om du har idéer till program. meny@sverigesradio.se

Lucky Episode 13! Welcome to the Whiskey Ring Podcast where we're bringing you the people who make whiskey interesting. Today's podcast is with Stauning Whisky all the way from Denmark. I came across Stauning by accident, if I'm being honest, but was taken with their story and their process. Plus, it's the first Danish whisky I've tried, so either way I had questions. Joining me to answer those questions is Alex Munch, who co-founded Stauning along with eight friends (that's nine total for those counting) in 2005. While not yet well-known in the US, Stauning is a legend in Denmark. What started as nine friends from disparate backgrounds (none of which were distilling, by the way), is now a massive enterprise nearing a million LPAs with backing from Diageo and Distill Ventures. You should seriously take a look at their site – the pictures are simply stunning. As we all know, though, pretty pictures don't mean good whisky. Stauning, however, has a great recommendation behind it. As he said on the podcast and also in a separate interview, Stauning's meteoric rise coincided with the rise of New Nordic cuisine, heralded by such acclaimed chefs as Magnus Nilsson and Rene Redzepi. The latter chef's restaurant, Noma, in Copenhagen, features Stauning as the only whiskey on their menu. I can't emphasize how cool that is to foodies who also enjoy whisky – it's a perfect match. Plus, as much as Stauning's whisky absolutely speaks for itself, having one of the best chefs in the world choose to exclusively serve your whisky is a hell of a mark of approval. Stauning sent me samples of three of their whiskies ahead of the recording, and all of the tasting notes will be posted ahead of this coming out. As always, editorial control remains with me, but given what I've just said I think you know how those reviews will be. You can find Stauning online at stauningwhisky.com, where they're proudly presenting their Whisky Magazine Icons of Whisky award for Brand Innovator of the Year 2021. Their socials are also included in the show notes so you can follow them and see when they're coming to a retailer near you. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram and Facebook and follow @whiskeyring on Twitter, and subscribe to the newsletter on whiskeyinmyweddingring.com.  If you like what you hear, please consider supporting the site and the podcast. You can help out for as little as $2.50 a month on Patreon. Thank you also to our sponsors, Mash and Grape and Cairn Craft.  Subscribe to the Whiskey Ring Podcast on your favorite podcast platform today! We're on Podbean, Spotify, Stitcher, Apple Podcasts, Google Podcasts, and most other major podcast platforms. Every subscription and listen helps us get sponsors, secure guests, and ultimately get more content to you. Thank you for listening and for supporting, and please enjoy my chat with Alex Munch from Stauning Whisky. Stauning Whisky Facebook: https://www.facebook.com/Stauningwhisky Stauning Whisky Instagram: https://www.instagram.com/stauningwhisky/ Stauning Whisky Flickr: https://www.flickr.com/photos/146325719@N03/albums Tasting Notes Stauning Floor-Malted Rye Review Stauning Kaos Triple-Malted Whisky Review Stauning Smoke Floor-Malted Single Malt Review  

Aujourd'hui je reçois Aurélien Mallia, chef à domicile sur le Bassin d'Arcachon.  Après avoir découvert l'Australie aux côtés du chef Olivier Burgos, cuisiné sur des bateaux de croisière en France ou encore monté un restaurant gastronomique dans un hôtel 5 étoiles de Montréal, ce fils de restaurateurs du Sud-Ouest s'est depuis peu mis à son compte, pour régaler nos papilles et nos estomacs, sans bouger de notre salon.  Avec ce parcours international, il a développé un goût prononcé pour la cuisine underground, libre, non bridée, et aime mélanger les techniques et les styles de gastronomie tout en se laissant guider par son instinct et ses envies du moment.     _____     Pour prolonger l'épisode :   Compte Instagram d'Aurélien Mallia : https://www.instagram.com/amchefadomicile/  ______     Bonnes adresses & recommandations :  • Restaurant Ibericos, Montréal   • Restaurant Bistrot 50, La Hume (Bassin d'Arcachon)  • Pour souffler : le Pays Basque, au bord des falaises   • Son lieu culturel préféré : temples de Chichen Itza au Mexique  • Film : Ratatouille, Chef's Table (série documentaire sur Netflix)  • Livre : L'Astrance de Pascal Barbot, Livres de cuisine de Magnus Nilsson ______     Si cet épisode vous a plu, n'hésitez pas à le partager, à mettre une note ou un commentaire sur votre plateforme d'écoute préférée et surtout, à en parler autour de vous !  Pour prolonger l'expérience et retrouver les bonnes adresses de notre invité : https://www.instagram.com/journalurbain/  Et si vous avez envie d'entendre quelqu'un en particulier dans les prochains épisodes, vous pouvez m'envoyer vos suggestions.     

Idag släpper vi en podd om styrmedel. I samtalet medverkar miljökonsult Magnus Nilsson, Pia Sundbergh från Trafikanalys och professor Sverker Carlsson Jagers från Göteborgs universitet. Poddens innehåll 00:00-05:20 Mats-Ola Larsson gör en kort genomgång av kommissionens nya förslag på transportområdet (se nedan). 05:20-21:40 Magnus Nilsson är fristående miljökonsult med mångårig erfarenhet av Sveriges och EU:s […] Inlägget omEV #53: Om styrmedel dök först upp på OMEV: Omvärldsanalys Energieffektiva Vägfordon.

I 25 år har Burt von Bolton och Magnus Nilsson drivit klubben Sunkit där man rotar längst bak i loppisbackarna och letar fram "udda och bortglömd populärmusik". Musik som på ytan verkar skev och av tvivelaktig kvalitet men som Sunkit älskar förbehållslöst. Men...vem avgör egentligen vad som är bra eller dåligt? Det här är musik som garanterat inte hörts i SkivSnack tidigare - fylld av karaktär, hjärta och egensinnighet. Pure Sunkadelica! Foto: Erik Brodin Grafisk form: Taket (taket.info) Hosted on Acast. See acast.com/privacy for more information.

Magnus came into the spotlight as the innovative head chef at Fäviken — the progressive 24 seat restaurant in the Swedish countryside that drew international acclaim before closing in December 2019. His book, Faviken 4015 Days, Beginning to End, covers the lifespan of one of the world's most memorable flavour experiences, combining Magnus' frank, insightful reflections on food and the hospitality industry alongside all the recipes that came out of Fäviken.Today, he's breaking new ground as Academy Director at MAD, where he equips chefs with the skills and resources to make more informed choices and enact positive change. The conversation starts at Axelstorps fruktodling, the fruit orchard where Magnus and his wife nurture 28 varieties of apple tree, 12 of pear and the incredibly rare Black Star Cherries. @magnusfaviken

Brief Summary of Show:   Travis speaks with Hank Shaw who is a James Beard Award-winning author and chef who focuses all his energies on wild foods: foraging, fishing and hunting.    Travis and Hank discuss a wide array of topics including what causes some meats to taste gamey, strategies or game care, tips for the new hunter, angler and forager and how Covid has affected the landscape of wild food collection.  Hank tells us about his most recent book, with is more of a life project, Hook, Line and Supper.    Pre-order Hook, Line and Supper through Amazon or https://honest-food.net/hank-shaw-books/     Topics discussed in this episode:   Intro [00:00:00 - 00:02:05] Increased attention / interest during COVID [00:02:05 - 00:04:10]  Mushroom picking, hunting squirrels & the bubonic plague [00:04:10 - 00:07:45] Hanks background of foraging, gardening, angling & hunting [00:07:45 - 00:08:18] What brought Hank to write his books in the order that he did [00:08:18 - 00:16:44] Spanish classes & Mexican cooking [00:16:44 - 00:23:58] Peoples fear of food, and sharing spots to mushroom pick or crab, etc. [00:23:58 - 00:32:14] Shane Mahoney & having ‘skin in the game' as a hunter, angler or forager [00:32:14 - 00:39:47] Tips for late onset hunters [00:39:47 - 00:50:37] Small game vs. big game and gamey meat & game care [00:50:37 - 01:08:17] Hanks new book & his social media platforms [01:08:17 - 01:12:56] Outro [01:12:56 - 01:13:47]   Explore these Resources In this episode, we mentioned the following resources which may be beneficial to you:   Silvercore [00:00:10] [00:00:21] [00:00:24] [00:00:31] [00:00:46] [00:01:22] Ultimate Firefighter Tuition Giveaway [00:00:47] Training Division [00:00:49] [00:01:02] Gwar [00:01:33] [00:01:37] [00:22:57] Hank Shaw [00:01:34] [00:15:09] April Vokey [00:28:48] [00:28:51] MeatEater [00:29:02] [00:29:59] Steve Rinella [00:06:09] [00:30:02] [00:53:17] Hook, Line and Supper [00:08:33] [00:43:38] Duck, Duck, Goose [00:09:36] [00:10:35] Buck, Buck, Moose [00:09:42] [01:09:00] Pheasant, Quail, Cottontail [00:09:45] Honest Food [00:15:11] [01:11:40] [01:11:40] James Beard [00:15:55] Rio Grande Turkey [00:17:12] Eastern Wild Turkey [00:17:22] Nixtaco [00:21:35] Control Machete [00:23:00] [00:23:04] Kinky [00:23:13] [00:23:14] El Gran Silencio [00:23:15] Plastilina Mosh [00:23:20] [00:23:22] Point Reyes National Seashore [00:31:27] Shane Mahoney [00:32:17] [00:34:16] [00:34:33] [00:41:28] Cod Sounds [00:32:36] Conservation Visions [00:33:24]  The Wild Harvest Initiative [00:33:26] D'Artagnan [00:41:38] Sam Thayer [00:45:51] René Redzepi [01:04:46] Magnus Nilsson [01:04:50]   Hunt, Gather, Cook (book) [01:11:52] HuntGatherCook.com [01:12:04] Hunt Gather Cook (Facebook Page)   Follow us: Podcast YouTube Newsletter Instagram Facebook Follow our Host Instagram: @ Bader.Trav   Learn More about Silvercore Silvercore Club Online Training  Other Training & Services  Merchandise CORE Training Management Resources (TMR)  Blog Page

Paul Foster & Simon Alexander review a classic film/tv show/documentary to do with the world of food. This week, Chef's Table, Fäviken. Episode 6 of Season 1, of the Netflix series, follows Magnus Nilsson in one of the most remote and coveted restaurants in the world, located in Åre Municipality, Jämtland, Sweden. Send us your suggestions and questions @TheNightcap_pod on Insta, Twitter, Facebook.

I det här avsnittet av Svenskpodden klassiker intervjuas Magnus Nilsson, professor i litteraturvetenskap vid Malmö universitet. Han förklarar vad som kännetecknar arbetarlitteraturen och hur arbetarlitteraturen har utvecklats från 1930-talet fram till våra dagar. Han jämför arbetarlitteraturen i Sverige med arbetarlitteratur i andra länder, och läser sist i avsnittet en av sina egna favorittexter bland de svenska arbetarskildringarna.Ladda ner uppgifter till avsnittet här. See acast.com/privacy for privacy and opt-out information.

Placera-TV: Fredrik Tauson och Magnus Nilsson, ränteförvaltare på Nordic Cross, berättar om läget på marknaden för företagsobligationer. Vi pratar också om hur ränteutvecklingen kan komma att påverka marknaderna framöver. Dessutom om Fredrik och Magnus investeringsstrategi. Se samtalet och graferna: https://www.avanza.se/placera/redaktionellt/2021/01/19/det-kan-bli-en-pataglig-baksmalla.plc.html (Beklagar sämre ljudkvalitet)

Show Notes Faviken Closing: https://robbreport.com/food-drink/dining/faviken-magnus-nilsson-instagrammers-dining-2850338/ https://www.latimes.com/food/la-fo-magnus-nilsson-faviken-restaurant-sweden-closing-20190506-story.html Alain Ducasse Meal: https://www.youtube.com/watch?feature=youtu.be&v=2B-ZJablpkY&app=desktop DC VIP's: https://www.washingtonian.com/2019/05/12/inside-the-pampered-personalized-world-dcs-vip-diners/ Hudson Yards Rip Off?: https://ny.eater.com/platform/amp/2019/5/29/18637338/estiatorio-milos-hudson-yards-nyc-restaurant-review?__twitter_impression=true Per Se: https://ny.eater.com/2019/7/24/20706200/per-se-thomas-keller-corey-chow-nyc-restaurants Melissa Caputo Piece: https://medium.com/@melissacaputo_16222/behind-the-price-tag-4ead2e343743 Service Norms: https://www.eater.com/platform/amp/2019/3/18/18252080/metoo-restaurants-customers-boundary-setting?__twitter_impression=true Massimo Bottura BBC: http://www.bbc.com/travel/destinations Gastrodiplomacy: https://www.youtube.com/watch?v=ZgbSJmvbuRE&feature=youtu.be ChefSteps + Breville: https://www.prnewswire.com/news-releases/breville-group-acquires-chefsteps-300885962.html My Trainer Code for Pokemon Go: 6445 0536 5240 —

I chat to Magnus Nilsson about his epic new publication (The Nordic Cookbook, which has 700+ recipes that he collated from the region - including 400 recipes that he personally tested at home and features some of the 8000 photographs he took of the area), whether he believes as many World's 50 Best judges actually visit his tiny restaurant Faviken, why a sandwich can tell you a lot about a country's cuisine, what it's like to eat puffin and the recent time he got pulled over by American cops.

In part two of their exchange of food stories Magnus Nilsson invites Valentine Warner to venture into the lakes of Sweden's Jamtland in search of wild trout.In the summer the sun remains in the sky and so at midnight they head into the forests of northern Sweden to catch brown trout, an important and traditional food for traditional communities in the region.Producer: Dan Saladino.

In a two part special Valentine Warner and Swedish chef Magnus Nilsson swap food stories from their own very different food cultures.Magnus Nilsson comes from the hunting culture of northern Sweden, a region called Jamtland. The long, harsh winters and shorter but still intense summers, inform this now world famous chef's work. Valentine Warner has a lifelong passion for seasonal cooking and sourcing ingredients from the wild.In part one, Valentine invites Magnus to venture into woodland in east Sussex woods to search for British wild boar.In southern England indigenous wild boar populations were wiped out generations ago, but in recent years, after farmed boar escaped into the wild, measures have had to be put in place to control pockets where a new population has been outgrowing their habitat.Valentine and Magnus meet Simon Barr, an experienced hunter, and the man licensed to control a population of boar on the Sussex and Kent border to share a food experience long disappeared, to hunt and cook a British wild boar. In part two, Valentine travels to Jamtland to experience a food story Magnus is determined to share.Producer: Dan Saladino.