Podcasts about Maillard

Renowned veterinarian  Dr. Gary Richter joins me to chat nutrition, longevity, and wellness.  We also talk honestly about what is realistic, sustainable, and safe for your pup so you can make better choices without getting shamed or overwhelmed. • Diet, exercise and lifestyle as the core pillars of longevity • Shifting the question from what brand to what kind of food • Why highly processed pet food can undermine health over time • High carbohydrate kibble and links to weight gain, inflammation and dysbiosis • Advanced glycation end products and Maillard reaction byproducts from high-heat processing • Fresh food formats such as raw, lightly cooked and freeze dried • Why homemade dog food needs a properly balanced recipe • The gut microbiome, serotonin and the gut brain axis in pets • Common early wins after a diet upgrade such as better stools and less itch • Feeding aging dogs and why cooked food may be easier to digest • Longevity science basics including autophagy and how Leap Years approaches cycling support • Sustainable steps like mixing fresh food with kibble and prioritizing what you can keep doing • Safety considerations for raw diets and the role of high pressure pasteurization • Letting go of the misconception that fresh food is unsafe or nutritionally inappropriate Resources for Dr. Richter : https://ultimatepetnutrition.com/https://www.instagram.com/petvetexpert/?hl=enif you enjoyed this conversation i'd love it if you'd follow the show, leave a review and share this episode with someone who loves dogs. you can find links to everything we talked about today in the show notes and i'd love to connect with you on instagram at baroopup. if you have a story you'd like to share you can email me at charlotte at the baroo.com.Send us Fan MailSupport the showShop the podcast: https://www.thebaroo.com/shop-podFollow The Baroo:Instagram - https://www.instagram.com/baroopup/Blog- https://www.thebaroo.com/Facebook- https://www.facebook.com/baroopet/   Pet parent question or story of canine companionship  to share ? Email charlotte@thebaroo.com or call 424-273-5131. *This podcast is for informational purposes only, even if, and regardless of whether it features the advice of veterinarians or professional dog trainers. It is not, nor is it intended to be a substitute for professional veterinary care  or personalized canine behavior advice and should not be used as so.  The views expressed in this podcast are solely those of the podcast author or the individual views of those participating in the podcast.        

"Au secours! J'ai soif", ou comment les plantes vivent le stress hydrique. Les explications de Jacques Maillard.

Over the past 30 years, the Glenwood Canyon Brewpub has earned an impressive 18 Great American Beer Festival and eight World Beer Cup medals. Mostly recently, there have been back-to-back GABF golds in festbier and a 2024 silver in helles, plus a score of 99 for that same helles from our blind panel at Craft Beer & Brewing—so, they're showing no sign of letting up. Brewing lager on a 10-barrel pub system with no mash rakes and a host of other challenges is a physical endeavor that requires intention and precision. But they've made thoughtful process and ingredient choices to overcome limitations around decoction and step-mashing. In this episode, owner Todd Malloy and head brewer Robin Reed share their technical approach to distinctive festbier and helles. Along the way, they discuss: brewing lager with an open-top, manual mash tun adjusting malts to replace character that might otherwise be created through decoction step-mashing by starting thick and adding water for each temperature raise targeting higher pH to facilitate Maillard reactions acidifying with sour wort using a diacetyl-free Andechs strain balancing festbier with higher final gravity and higher IBUs, plus a small whirlpool hop addition targeting proper hop intensity for competition beers filtration and its function in building flavor clarity and contrast And more. This episode is brought to you by: G&D Chillers G&D's new Elite 290 Micro-series runs on a natural refrigerant with near-zero global warming potential (GWP)—built for brewers who care about sustainability and performance. We recently built one for New Belgium Brewing, delivering around 50 percent energy savings over CO2 systems and 9 percent more efficiency than A2Ls. That's real-world impact from a brewery that knows what it takes. With 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Learn more about sustainable chiller solutions at gdchillers.com/podcast. Berkeley Yeast At the World Beer Cup this year: Gold for West Coast IPA; Gold for Session IPA; Bronze, Silver, and Gold for New Zealand IPA; Bronze, Silver, and Gold for Classic IPA. All these beers were fermented with one yeast: FRESH™ Chico, Berkeley's low-diacetyl ale yeast. There's something you need to know: Diacetyl is not just a pass or a fail. Yes, at high levels, it's tragically bad. But even at low levels, it masks the good flavors. So if you want hop notes to pop, you need diacetyl to be ultra-low. These brewers trust Berkeley Yeast for an ultra-clean fermentation because on the finals table, every little detail matters. And now FRESH™ Chico is available in dried bricks for as low as $88 at berkeleyyeast.com. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life Is Short. Let's Make It Flavorful. Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual-compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Cheers! Wyeast Laboratories Some strains define an era. These three refuse to stay in just one. To kick off our 40th anniversary celebration, we're celebrating some of our most iconic strains, highlighting the history and impact that each has had on craft brewing. These strains each earned their place in this collection the same way: not by trending, but by staying essential decade after decade, from homebrew benches to commercial brewhouses. 1056 American Ale, 1318 London Ale III, and 2124 Bohemain Lager are the proof, the quiet backbones behind some of craft beer's most familiar pints. Visit wyeastlab.com/most-iconic to learn more about each of these iconic strains.

Aujourd'hui, c'est au tour du Lieutenant-Colonel Franck Maillard, sapeur-pompier, de faire face aux GG. - L'émission de libre expression sans filtre et sans masque social… Dans les Grandes Gueules, les esprits s'ouvrent et les points de vue s'élargissent. 3h de talk, de débats de fond engagés où la liberté d'expression est reine et où l'on en ressort grandi.

Aujourd'hui, Joëlle Dago-Serry, coach de vie, Charles Consigny, avocat, et Didier Giraud, éleveur de bovins, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Charles Consigny, avocat, Jean-Loup Bonnamy, professeur de philosophie, et Fatima Aït Bounoua, professeure de français, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Charles Consigny, avocat, Jean-Loup Bonnamy, professeur de philosophie, et Fatima Aït Bounoua, professeure de français, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Data centers ou centres de données, acier décarboné, la 9ème édition de Choose France à Versailles et la 10e édition du salon VivaTech à Paris ont été l'occasion d'annonces d'investissements étrangers. À Versailles, cela représente un « record de 93 milliards d'euros » et la création de « 15 600 emplois », s'est félicité, le 1er juin 2026, le chef de l'État Emmanuel Macron. L'Intelligence artificielle ou (IA) reçoit ainsi tous les honneurs en France! Des groupes comme le géant japonais de la technologie SoftBank pour un projet colossal de data centers avec Schneider Electric ou encore une giga usine IA à 5 milliards d'euros proche de Paris portée par Ardian et Verne. N'oublions pas non plus que la licorne tricolore Mistral AI vient de prendre part à un nouveau projet de data center à 7,5 milliards d'euros avec le fonds émirati MGX et Bpifrance. Côté logistique, Amazon a également annoncé de nouveaux sites logistiques sur le territoire. Au Sommet Choose France tout comme à VivaTech Emmanuel Macron et les membres du Gouvernement Lecornu comme Roland Lescure, Jean-Noël Barrot, Anne Le Hénanff, Nicolas Forissier et Vincent Jeanbrun ont rappelé que « la France s'améliore sur la rapidité à réaliser des projets industriels. » Ecoutons Sylvain Maillard, député Ensemble pour la République de la 1ère circonscription de Paris, entrepreneur et fin connaisseur des sujets High Tech et des data centers.

Chapter 5 — Kitchen Science — Cooking Is ChemistryThe Kitchen Is the Greatest Laboratory I Have Ever Worked InI have had the privilege, over a long career, of working alongside some extraordinary minds. Farmers who understood soil science with an intuitive depth that rivaled any academic. Fishermen who read weather and water with almost supernatural precision. Winemakers who could taste a barrel and tell you not just what it needed, but what it would become. But the people who have taught me the most about science — real, practical, observable science — have been other cooks. Because cooking, understood correctly, is chemistry. It is physics. It is biology. It is, in the most literal sense, the transformation of matter.I fell in love with the science of cooking the way most cooks of my generation did — not through books or classrooms, but through observation and repetition. You make hollandaise sauce five hundred times, and you begin to understand, at a cellular level, what an emulsion is: fat and water forced into uneasy coexistence by the lecithin in egg yolk, held together by agitation and precise temperature. Too hot and the proteins seize, and you have a scrambled egg in butter. Too cool, and the emulsion breaks. The window of success is narrow, and the feedback is immediate. That is the best kind of science education I know.Simultaneously, heat is the foundational variable in cooking chemistry. It is also the most misunderstood. Most beginning cooks think of heat as simply a means of making things hot. But heat does something far more interesting: it transforms the molecular structure of food in ways that change texture, flavor, color, and nutritional profile. When you apply dry heat to the surface of a piece of meat or bread — through roasting, searing, or baking — you trigger the Maillard reaction: a complex set of chemical reactions between amino acids and reducing sugars that produces hundreds of new flavor compounds along with the characteristic brown crust we find irresistible. This reaction is responsible for the crust on a loaf of bread, the sear on a steak, and the golden exterior of a roasted chicken. It is one of the most important flavor-generating processes in all of cooking, and it happens within a precise temperature range. Water and its behavior are the second great lesson of kitchen chemistry. Water boils at 212°F at sea level — a fact so familiar it seems unremarkable, but its implications run through almost everything we cook. Braising works because liquid held just below the boil gently dissolves tough collagen in meat into silky gelatin over several hours — a process that would never happen at higher temperatures, which would instead seize the muscle fibers into toughness. Pasta cooking requires a rolling boil not to cook the pasta faster but to keep it in constant motion so it doesn't stick. Caramel requires driving all the water out of sugar before the chemical transformation begins — which is why you must resist adding liquid too early, and why patience at the stove is not a virtue but a technical requirement.such as Leavening — the science of making baked goods rise — is perhaps the most magical and most teachable aspect of cooking chemistry for young people. Yeast is a living organism that consumes sugars and exhales carbon dioxide gas, which gets trapped in gluten structures in dough, causing it to expand. Baking soda is a base that, when combined with an acidic ingredient — buttermilk, lemon juice, vinegar, or yogurt — releases carbon dioxide through a simple acid-base reaction, producing the same rise without any living organisms. These are not just cooking techniques. They are chemistry lessons of genuine elegance and power. I have never met a child who was not fascinated by watching bread dough double in size overnight, or who didn't want to understand why.Full Content, Article, Recipes, and more!

Sandrine Maillard, Directrice Générale de Sigvaris - Des bobines de fils par milliers ! Il y a des entreprises dont la rencontre se mérite. Je me suis donc levé un peu avant 5h00 du matin, j'ai pris mon train direction Lyon, changement Lyon Part Dieu direction St Etienne, changement encore et arrivée à Andrézieux Bouthéon. J'étais le seul à descendre du train. A bouthéon, le quai finit dans l'herbe. Là, Gaëlle Massacrier responsable Communication et RSE de Sigvaris m'attendait.  Nous avons fait connaissance et puis Gaëlle m'a emmené au siège. Puis nous avons enfilé nos chaussures de sécurité et là, un nouveau monde s'est ouvert à moi. Ce monde, c'est celui du textile que je découvrais. Des dizaines, des centaines, des milliers de bobines tournaient. Ce fait quelques années que je traîne mes guêtres dans les usines. Les bobines de fil tournant sans discontinuer, c'était pour moi une première. Peut-être que ce sera aussi pour vous une première aujourd'hui.  Découvrez Sigvaris avec sa Directrice Générale Sandrine Maillard. Découvrez une industrie qui a fait la richesse de notre pays et mérite que l'on y porte une attention toute particulière.  Suivre Sandrine sur LinkedInSi cette nouvelle interview vous a plu, parlez-en autour de vous, notez 5 ⭐ le podcast (Spotify, Deezer, ApplePodcast...) et rédigez un avis.N'hésitez pas à m'écrire sur LinkedIn, à vous abonner à notre Newsletter hebdo et à notre nouvelle chaîne YoutubeToutes les Histoires d'Entreprises sont également disponibles sur histoiresentreprises.com et sur le site de bluebirds.partners, site de la communauté d'indépendants que j'anime et qui conseille ou remplace des dirigeants. Un podcast co-réalisé avec Agnès GuillardHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Care of @scotchfullyyours, Dan pops an internationally-inspired Dark Lager from Zeroday Brewing and starts dreaming about barbecue. Zeroday Brewing Company Dark Lager STYLE: Dark LagerABV: 5.3%IBU: 21AVAILABILITY: 16 oz cans/draft (Limited)Stats above taken from the can/website/Untappd. Appearance Dark brown with a half-inch, foamy, tan head. Aroma Deep, dark caramel/burnt sugar with toasted bread/Maillard reaction notes plus herbal hops. Taste Caramel notes continue along with the toasted bread. Mouthfeel Fairly light on the palate with a medium body, soft carbonation, and fairly dry finish. Overall This was trending more Tmave for me, but totally approachable. Pairing-wise, those Maillard-reaction notes lead me to barbecue, leading towards pulled chicken or pork with some sweet sauce. Thanks again to @scotchfullyyours AKA Doug Zeigler (Speakeasy Conversations, Mortal Content, The Cult Bar) for sharing! Cheers and remember: Life’s a tap…drink up ’til it’s dry. All music on this show came to us from the now defunct Music Alley.Intro: “Meet Me At The Bar” by The Beer Drinking FoolsOuttro: “Bubblegum and Beer” by The Supersuckers The post Episode # 449: Zeroday Dark Lager appeared first on Life On Tap.

Care of @scotchfullyyours, Dan enjoyed a Skibsøl (“ship beer”), a light, smoked ale in the collaboration from West Kill, The Fountain. West Kill Brewing The Fountain STYLE: Historical Beer (Skibsøl)INGREDIENTS: Beechwood-smoked, rye, and chocolate maltABV: 3.8%IBU: N/AAVAILABILITY: 16 oz cans/draft (Limited)COLLABORATION: The Fountain, a novel by Casey ScieszkaStats above taken from the can/website/Untappd. Appearance Super dark brown with a fluffy, off-white head. Aroma Blend of ash and smoked meat, remeniscient of rauchbier. Taste Mixture of barbecued meat/Maillard reaction, ash, some spice, and some burning leaves on the retronasal. Mouthfeel Light on the palate, with a smooth carbonation and enveloping mouthfeel. Overall I really have developed a love of these lighter, smoked beer styles, and this (my first), will hopefully not be the last one of these “ship beers”. Pairing-wise, having this with jerky on a ship would make a lot of sense, though onshore, I would say smoked meat, hearty stews/soups, darker brats, and aged cheese. Thanks again to @scotchfullyyours AKA Doug Zeigler (Speakeasy Conversations, Mortal Content, The Cult Bar) for sharing! Cheers and remember: Life’s a tap…drink up ’til it’s dry. All music on this show came to us from the now defunct Music Alley.Intro: “Meet Me At The Bar” by The Beer Drinking FoolsOuttro: “Bubblegum and Beer” by The Supersuckers The post Episode # 448: The Fountain appeared first on Life On Tap.

Jean David Zeitoun, gastro-entérologue et auteur, est un des rares médecins à dire ce que les responsables politiques ne veulent pas entendre. Ceci est un passage très très écouté du podcast, c'est la raison pour laquelle nous l'avons sélectionné comme un moment.Dans ce moment, je parle avec Jean David Zeitoun d'un paradoxe qui me frappe depuis longtemps : comment peut-on se féliciter des progrès de la médecine pendant que l'obésité explose, que des cancers touchent des gens de 35 ans, et que la mortalité infantile repart à la hausse en France ? J'ai questionné Zeitoun sur les vrais ennemis de notre santé au XXIe siècle, ces "méchants" que nos dirigeants ne regardent pas encore en face : l'alimentation ultra-transformée et la pollution. On parle aussi de la réaction de Maillard, de NASH, de maladie de Crohn, et de ce qui se passe réellement dans notre corps quand on mange des produits qu'on ne reconnaîtrait pas dans la nature. Citations marquantes"L'espérance de vie, c'est l'indicateur qui se modifie trop tardivement. Quand elle commence à baisser, vous êtes déjà en état de dégradation avancée.""Les méchants typiques du XXIe siècle, c'est l'alimentation et l'environnement. Les leaders politiques résonnent encore avec la mentalité du XXe siècle.""Il y a une quinzaine de cancers en Europe pour lesquels la fréquence augmente plus vite que la démographie, chez des gens entre 35 et 50 ans. On n'en parle jamais.""Les calories ne font pas tout. Vous pouvez avoir à calories égales des aliments beaucoup plus mauvais pour la santé juste parce qu'ils ont été ultra-transformés.""Pour naviguer entre les risques alimentaires, il faut beaucoup de connaissances, beaucoup de moyens et pas mal de temps. Ça veut dire qu'il faut une intervention, sinon ça ne se résoudra pas tout seul."Big Ideas1. L'espérance de vie est un mauvais indicateur de santé publique (~00:45) On se rassure avec l'espérance de vie, mais c'est un indicateur qui réagit trop tard. Quand elle commence à baisser, comme aux États-Unis depuis 10 ans, c'est qu'on est déjà dans une crise profonde. Il faut regarder d'autres signaux, plus précoces et plus révélateurs.2. Les cancers précoces, un angle mort politique et médiatique (~01:21) Une quinzaine de cancers progressent en Europe plus vite que la démographie chez les 35-50 ans. Personne n'en parle. Ce silence dit beaucoup sur notre incapacité collective à regarder les vrais problèmes en face quand ils n'entrent pas dans les narratifs dominants.3. L'alimentation est le nouveau tabac, sans la taxe (~02:30) Le XXe siècle a su identifier le tabac et l'alcool comme ennemis de santé publique et agir dessus (lentement, mais quand même). Le XXIe a deux nouveaux ennemis bien identifiés par la science : l'alimentation ultra-transformée et l'environnement chimique. Aucune politique publique sérieuse n'existe encore.4. Ultra-transformé : l'effet au-delà des calories (~06:48) Pendant des décennies, on a jugé les aliments uniquement sur leurs calories. C'est faux. Un aliment ultra-transformé peut provoquer de l'obésité, des maladies du foie, des inflammations chroniques avec un compteur calorique "normal". La transformation elle-même est un facteur de risque indépendant.5. La réaction de Maillard : vieillir de l'intérieur (~10:09) Cette réaction chimique naturelle, la caramélisation, est accélérée par certains produits alimentaires. Elle rigidifie les vaisseaux, opacifie le cristallin, abîme les tissus. C'est un mécanisme de vieillissement accéléré que l'on s'inflige sans le savoir.Questions posées dans l'interviewAujourd'hui, ça ressemble à quoi la santé au XXIe siècle ?Les cancers précoces en Europe, pourquoi on n'en parle pas ?La mortalité infantile repart à la hausse en France : quelles causes ?L'alimentation ultra-transformée, c'est vraiment le nouveau "méchant" dominant ?La commodification de l'alimentation explique-t-elle qu'on y prête moins attention ?Le marché alimentaire peut-il se réguler seul ou faut-il une intervention d'État ?Maladies chroniques, maladies auto-immunes : d'où ça vient, comment ça fonctionne ?Qu'est-ce qui se passe exactement dans le corps quand on mange de l'ultra-transformé ?Les laits végétaux industriels et les steaks végétariens, c'est une bonne alternative ?La réaction de Maillard, qu'est-ce que c'est et pourquoi c'est un problème ? Suggestion d'épisode à écouter : #304  Comprendre et lutter contre les nouvelles maladies de notre civilisation avec Jean-David Zeitoun (https://audmns.com/uZITtSz)Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ce mardi 21 avril, Sébastien Maillard, conseiller spécial de l'Institut Jacques Delors, était l'invité d'Annalisa Cappellini dans Le monde qui bouge - L'Interview, de l'émission Good Morning Business, présentée par Sandra Gandoin. Il a abordé la visite d'Emmanuel Macron en Pologne consacrée aux questions de défense et au nucléaire, la coopération entre les deux pays, ainsi que le candidat pro-russe qui a remporté les élections en Bulgarie. Retrouvez l'émission du lundi au vendredi et réécoutez la en podcast.

« Pas de Suisse à 10 millions ! » : le duel Roger Köppel (UDC) - Pierre-Yves Maillard (PS)Duel frontal où on s'est rendu coup pour coup. Dans les règles de l'art et en toute courtoisie. L'initiative soumise au vote le 14 juin prochain prévoit un plafonnement de la population en Suisse à 10 millions de personnes d'ici à 2050. Le seuil de 9 millions à été franchi en 2024.Dans le camp du OUI, Roger Köppel, rédacteur en chef de la Weltwoche, ancien conseiller national UDC zurichois.Dans le camp du NON, Pierre-Yves Maillard, conseiller aux Etats socialiste vaudois, président de l'Union Syndicale Suisse. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Avec Marie et Jean-Baptiste Maillard, fondateur de Lights in the Dark

Send us Fan MailIn this episode, we dive into the deliciously magical world of Bakery Boulevard: Tales from Yummville by Gold Shibi. This story turns baking into an exciting science adventure for children. Together with Ayo and Oma, we uncover the secrets behind what makes cakes rise, why cookies turn golden brown, and how the Maillard reaction brings magic to every bite.But beyond the science, this episode celebrates something deeper—the joy of cooking with children, the power of storytelling, and the beautiful bond between a mother and her child. If you're a parent looking to make learning fun, meaningful, and memorable, this episode is for you.If you wish to buy a copy of this book please get this from Amazon US Link : Bakery Boulevardhttps://www.amazon.com/Bakery-Boulevard-Yummville-Science-Adventure/dp/B0GK1QFKVY/Request all of you to listen to this show and share your views or if you have any topics or any thoughts about my podcast write to me at somathakur@gmail.com and follow me on Instagram @somathakur.mothercoach for more updates.Support the showSupport the showSoma ThakurMotherhood Coach, Lifestyle Educator & Mentorwww.somathakur.com 

Send us Fan MailFollow the hosts on Instagram @alonbenjoseph, @scarlintheshire, @davaucher and @robnudds.Thanks to @skillymusic for the theme tune.

There is already a bevy of alternatives or side venues to the mighty Watches and Wonders, taking place during what's now known as Geneva Watch Week. Maxime Couturier and Lorenzo Maillard expect there's room for one more. They're the guys behind Chronopolis, a new gathering space in downtown Geneva that's promising to give profile to the 20 or so brands participating during what's arguably the most important week of the year for the industry.  Armed with a hipster watch enthusiast persona, Couturier, Maillard, and their crew of dealers, collectors, and friends, embody what makes the watch scene cool and fun in Geneva. Now they're trying to bring that same attitude to Chronopolis with brands paying for the privilege of being part of their scene. In a discussion ahead of the show, we discuss why there's a need for yet another watch fair and what's the best way to get young people excited about watches.  But first, Hodinkee Senior Editor Mark Kauzlarich has covered plenty of watch fairs in his time, and he drops in to discuss the current state of industry trade shows and salons. We discuss where they're headed and how they're adapting to the current realities and demands of collectors and enthusiasts.  Show Notes:  4:46 Furlan Marri  4:58 Hazemann & Monnin Wins The Second Edition Of The Louis Vuitton Watch Prize For Independent Creatives (Hodinkee)  6:35 Time To Watches  7:10 AHCI  10:10 Chronopolis Independent Watch Fair  12:00 Marché de Plainpalais (Ville de Genève)  14:05 Heist Out (Instagram)  16:40 Area 51 (Sotheby's and Heist Out Auction)  19:20 Watches and Wonders  19:53 ApresDemain Agency  21:01 Hegid  24:43 Tom DuCarouge  32:18 Breda  38:13 Watches and Culture (FHH) 

It's the first Saturday in May, and the air in downtown El Reno, Oklahoma, doesn't just smell like spring—it smells like caramelized onions and nostalgia. In this episode of the Only in OK Show, we're previewing the 38th Annual El Reno Burger Day Festival (May 2, 2026). As the "Official Birthplace of the Fried Onion Hamburger," El Reno turns a Great Depression-era necessity into a world-renowned delicacy. We dive deep into the history of how Ross Davis of the Hamburger Inn used paper-thin onions to stretch meat during the 1930s, creating a culinary icon in the process. What's on the menu for this episode: The 850-Pound Beast: Discover the engineering marvel behind the world's largest fried onion burger, featuring 250 lbs of beef, 150 lbs of onions, and a custom-baked 350 lb bun. The Science of Flavor: We talk the "Maillard reaction"—why smashing onions into beef fat creates the ultimate Oklahoma flavor profile. More than Just Meat: From the USTAF Sanctioned Bun Run to the massive car show on Rock Island and the Main Stage music, we cover the full festival experience. The Fried Onion Burger Holy Trinity: While at the fest, you have to visit the legends: Sid's Diner, Robert's Grill, and Johnnie's Hamburgers & Coneys. Route 66 News: We also discuss the neon glow returning to the Mother Road as the Cotton Boll Motel sign gets a new lease on life. Whether you're a foodie, a Route 66 road-tripper, or a local looking for a "Bun Run," this episode is your ultimate guide to El Reno Burger Day. Support the Community: Buy your burger from the official Foundation booth! Your $10 goes directly into grants for revitalizing El Reno's beautiful historic buildings. Links Mentioned: Official Festival Site: https://www.elrenoburgerday.com/ Follow the El Reno Main Street Program for updates. #ElRenoBurgerDay #FriedOnionBurger #Route66 #OnlyInOK #OklahomaFoodie #ElRenoOK #TravelOklahoma #GreatDepressionHistory #BunRun #OklahomaPodcast #ExploreOK #MotherRoad #CottonBollMotel

Une confession professionnelle et personnelle sur vingt ans passés à l'intérieur d'un système que j'ai contribué à construire, à défendre, à enseigner, et que je regarde aujourd'hui avec un mélange de lucidité et de fatigue.Dans cet épisode, je parle de la fin d'une relation. Pas d'une rupture spectaculaire, pas d'un manifeste militant, mais d'un désamour doux et irréversible avec les réseaux sociaux. Je remonte aux débuts, en 2005, quand les blogs servaient avant tout à organiser des rencontres physiques dans des appartements et des cafés parisiens. Je traverse la professionnalisation progressive, l'arrivée du Klout, la corruption silencieuse par l'argent et les algorithmes, jusqu'au moment où j'ai supprimé quasi tout le contenu de mon Instagram personnel, tranquillement, presque avec soulagement.J'ai questionné cette histoire sur ce que les données disent vraiment, sur le concept d'enshittification de Cory Doctorow, sur la Dark Forest Theory, sur la "connected privacy" d'Eugene Healey et sur ce que tout ça dit de ce qu'on cherche vraiment. Et pourquoi, malgré tout, je reste optimaliste.3. Citations marquantes"La dégradation n'est pas un bug, c'est une fonctionnalité." (Cory Doctorow, cité dans l'épisode)"Seulement 7% du temps passé sur Instagram concerne des échanges entre amis et proches. Meta l'a admis en justice.""Être offline est devenu le nouveau luxe. Il y a quinze ans, le symbole de statut c'était le BlackBerry. Aujourd'hui c'est de pouvoir être délibérément hors ligne.""L'authenticité est devenue performative. Ce qui est un contresens évident.""Être vu est algorithmique. Être connu est analogique. Huit personnes autour d'une table qui se souviennent comment vous prenez votre café."Idées principales1. L'enshittification : la dégradation programmée (~16:00) Cory Doctorow décrit en trois temps la mécanique infaillible de toutes les plateformes : séduction des utilisateurs, exploitation au profit des annonceurs, pillage pour les actionnaires. J'ai vécu ces trois phases de l'intérieur depuis 2005. Ce n'est pas un accident, c'est le modèle.2. L'authenticité comme format (~20:00) Le moment où quelqu'un a découvert que la vulnérabilité performait mieux que la perfection a tout changé. Les confessions personnelles sont aujourd'hui rédigées avec la même minutie qu'une campagne publicitaire. L'authenticité est devenue une stratégie de contenu, ce qui la détruit par définition.3. La Dark Forest Theory : la fuite silencieuse (~26:00) Face au bruit algorithmique, les utilisateurs ne quittent pas internet, ils se réfugient dans ses recoins privés. WhatsApp, Discord, Substack restreint, dîners sans téléphone. Ce mouvement est massif, silencieux, et parfaitement rationnel.4. Être vu versus être connu (~30:00) Eugene Healey pose une distinction fondamentale : des milliers de followers qui regardent vos stories versus huit personnes qui savent comment vous prenez votre café. Le premier est scalable à l'infini. Le second ne l'est pas. Et c'est exactement pour ça qu'il redevient désirable.5. La "selective friction" comme réponse (~32:00) Pas la déconnexion totale comme idéologie, mais remettre volontairement de la difficulté dans ses usages numériques. Appeler quelqu'un plutôt que lui envoyer un message. Demander à un ami plutôt que googler. Ce n'est pas de la résistance, c'est une hygiène de l'attention.Questions structurantes que je me poseEst-ce que vous ressentez encore du plaisir à être sur les réseaux sociaux ? Pas de l'utilité, du plaisir ?Comment l'argent et les algorithmes ont-ils progressivement changé la nature des relations dans l'écosystème digital ?Qu'est-ce que le refus de Twitter de se vendre à Facebook a changé pour toujours dans notre rapport à l'information ?Pourquoi l'authenticité est-elle devenue un format, et qu'est-ce que ça dit sur nous ?Que révèlent les 93% de temps non-social sur Instagram sur la promesse originelle des réseaux ?La déconnexion est-elle un luxe réservé à ceux qui ont déjà une réputation établie ?Qu'est-ce que l'IA va changer dans notre rapport aux plateformes dans les 2 à 3 prochaines années ?Pourquoi les "third places" ont-ils disparu, et pourquoi leur retour semble-t-il inévitable ?Quelle est la différence entre être vu et être connu, et pourquoi cette distinction devient-elle centrale ?Vingt ans après avoir évangélisé les réseaux sociaux, est-ce que je regrette quelque chose ?Références citéesConcepts & auteursCory Doctorow — essayiste canadien, concept d'"enshittification" (merdification), élu mot de l'année 2023 aux États-Unis (~16:00)Eugene Healey — stratégiste australien, Substack "Considered Chaos", concepts de "connected privacy" et "selective friction" (~26:00–35:00)Venkatesh Rao — essayiste américain, concept du "cozyweb" (~29:00)Sherry Turkle — psychologue américaine, formule "seuls ensemble" (~29:00)Cal Newport — professeur à Georgetown, auteur de Digital Minimalism, concept de "deep life" (~36:00)Frances Haugen — lanceuse d'alerte Meta sur les contenus haineux (~18:00)Données & étudesEnquête GWI / Financial Times : 250 000 adultes dans 50 pays, pic d'usage en 2022 puis chute de ~10%, Gen Z en tête du décrochage (~15:00)Meta en justice : 7% du temps sur Instagram = échanges entre amis, 93% = contenus algorithmiques (~16:00)4,1% des Américains ont participé à un événement social un week-end ordinaire en 2023 (~33:00)Article"The Anti-Social Century" — The Atlantic (~33:00)Personnalités mentionnéesHugo Travers (HugoDécrypte), Cyprien, Éric Maillard, Fanny Bouton ("Fanny's parties") — anecdotes des débuts de l'écosystème blog (~04:00)Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Send us Fan MailGreen Gold! Brown Butter Matcha Cookies & The Zen of Zen

Ken and James chat about James's trip to Copenhagen, watches, Japanese clothing, Trainers, and Louis Theroux's take on the 'manosphere'. ..Copenhagen - Hart Bakery (Christianhavn). Try the Tebirkes!!Gasoline Grill (Christianhavn)Prolog CoffeeApril CoffeeAndersen and Maillard.Mentioned - Pinion WatchesSeiko Power Design Project 2026Kurono Tokyo Divers WatchDoxa Sub 300 MinehunterOtsuka Lotec Jump HourMetmo Fractal ViceHMS Watch Store OmetesandoSunray SportswearTrunk Clothiers LondonLiquor Store Birmingham.Homework - Lanx x Walsh Bromley trainersInside the Manosphere, Louis Theroux One Place Season 2

Ecoutez RTL Matin avec Thomas Sotto du 16 mars 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans cet épisode de « Sortez ! » sur Radio Campus Tours, nous avons reçu Xavier de Maillard, trésorier de l'association Hinodé, pour une immersion au cœur de la culture japonaise en Touraine. L’entretien explore la genèse de l’association et son offre pédagogique, allant des cours de langue japonaise aux ateliers de calligraphie traditionnelle dirigés par Maître […] L'article SORTEZ! – Hinodé est apparu en premier sur Radio Campus Tours - 99.5 FM.

Valorisé à 1,1 milliard d'euros, le groupe Marshall est dirigé par le Français Jérémy de Maillard qui a su réinventer la gamme de produits de l'emblématique fabricant d'amplis. Dans « La Story», le podcast d'actualité des «Echos», Pierrick Fay et Pierre de Gasquet racontent l'histoire de la marque créée dans les années 1960.Retrouvez l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access : abonnement.lesechos.fr« La Story » est un podcast des « Echos » présenté par Pierrick Fay. Cet épisode a été enregistré en février 2026. Rédaction en chef : Clémence Lemaistre. Invité : Pierre de Casquet (grand reporter aux «Echos week-end»). Réalisation : Willy Ganne. Chargée de production et d'édition : Clara Grouzis. Musique : Théo Boulenger. Identité graphique : Upian. Photo : Sons : Marshall, NFL, extraits du film «Retour vers le futur», «Voodoo Child (Slight return)» de Jimi Hendrix, de la chaîne Youtube de @Matt's Guitar Corner (Tremolux), et du concert de Justice devant Beaubourg (@Tous en scène et au stade sur Youtube). Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Welcome back to Episode #199 of the PricePlow Podcast! Today we’re diving deep into the science and innovation behind functional proteins with Brad Meyers, VP of Functional Proteins and Snacking at Glanbia. This conversation explores how the supplement and functional foods industry is evolving to meet growing consumer demands for higher protein, lower sugar products that actually taste good, all while navigating the rapid market transformation driven by GLP-1 medications and changing lifestyles. Brad brings over 20 years of food ingredients experience to the table, including a fascinating background in sweeteners and natural ingredients before specializing in proteins. In this episode, we explore the food science fundamentals that make or break protein-fortified products, from understanding Maillard browning reactions to solving the infamous protein bar hardness problem. We also get an inside look at Glanbia’s extensive applications lab capabilities, including their OvenPro platform specifically designed for high-protein baked goods, and discuss innovative future product concepts that could reshape on-the-go protein consumption. Subscribe to the PricePlow Podcast on your favorite platform, and sign up for Glanbia news alerts below before we dive in! https://blog.priceplow.com/podcast/glanbia-functional-proteins-199 Video: Functional Protein Innovation with Brad Meyers from Glanbia https://www.youtube.com/watch?v=VcE2kcUwyfQ Detailed Show Notes: Brad Meyers Breaks Down the Science Behind Better-For-You Functional Foods (0:00) – Introduction and Brad’s Background in Food Science (4:45) – Career Versatility and Food Science Opportunities (6:00) – Market Evolution: From Sports Nutrition to Lifestyle Nutrition (8:00) – The GLP-1 Effect: Supercharging Consumer Interest in Protein (9:45) – Taste is King: Consumer Research Across Categories (11:45) – From Theory to Practice: Why Sugar Does More Than Sweeten (14:00) – Food Engineering Fundamentals: Mass Balance in Formulation (15:15) – Food Chemistry 101: Browning Reactions and Protein Behavior (17:30) – Protein’s Impact on Texture: The Moisture and Chewiness Challenge (19:30) – The Protein Bar Hardness Problem: Choosing the Right Proteins (22:45) – Consumer Demands: More Protein, Less Sugar, Better Taste (27:45) – Protein as a Health Signal: Consumer Perception Research (29:00) – Market Gaps: White Space for Innovation (35:00) – OvenPro Platform: Purpose-Built Proteins for Baked Goods (37:00) – Glanbia’s Unique Approach: Deep Applications Expertise (38:45) – The Development Ecosystem: Ingredients, Brands, and Co-Manufacturers (40:45) – Beyond Protein: Full-Service Applications Support (43:45) – Speed to Market: From Concept to Finished Product in 48 Hours (45:45) – Protein Supply Realities: No Shortage on the Horizon (47:45) – Dairy vs. Plant Proteins: Applying Expertise Across Sources (50:15) – OvenPro and Wheat: Flour Replacement vs. Fortification (51:30) – Future Product Concepts: The Frozen Protein Pouch Idea (53:45) – Technical Requirements for Pouch Manufacturing (56:45) – GLP-1 Consumer Segmentation: Not a Monolithic Group (1:00:15) – Market Size and Growth Projections for … Read more on the PricePlow Blog

Welcome back to Episode #199 of the PricePlow Podcast! Today we’re diving deep into the science and innovation behind functional proteins with Brad Meyers, VP of Functional Proteins and Snacking at Glanbia Nutritionals. This conversation explores how the supplement and functional foods industry is evolving to meet growing consumer demands for higher protein, lower sugar products that actually taste good, all while navigating the rapid market transformation driven by GLP-1 medications and changing lifestyles. Brad brings over 20 years of food ingredients experience to the table, including a fascinating background in sweeteners and natural ingredients before specializing in proteins. In this episode, we explore the food science fundamentals that make or break protein-fortified products, from understanding Maillard browning reactions to solving the infamous protein bar hardness problem. We also get an inside look at Glanbia’s extensive applications lab capabilities, including their OvenPro platform specifically designed for high-protein baked goods, and discuss innovative future product concepts that could reshape on-the-go protein consumption. Subscribe to the PricePlow Podcast on your favorite platform, and sign up for Glanbia Nutritionals news alerts below before we dive in! https://blog.priceplow.com/podcast/glanbia-nutritionals-functional-proteins-199 Video: Functional Protein Innovation with Brad Meyers from Glanbia Nutritionals https://www.youtube.com/watch?v=VcE2kcUwyfQ Detailed Show Notes: Brad Meyers Breaks Down the Science Behind Better-For-You Functional Foods (0:00) – Introduction and Brad’s Background in Food Science (4:45) – Career Versatility and Food Science Opportunities (6:00) – Market Evolution: From Sports Nutrition to Lifestyle Nutrition (8:00) – The GLP-1 Effect: Supercharging Consumer Interest in Protein (9:45) – Taste is King: Consumer Research Across Categories (11:45) – From Theory to Practice: Why Sugar Does More Than Sweeten (14:00) – Food Engineering Fundamentals: Mass Balance in Formulation (15:15) – Food Chemistry 101: Browning Reactions and Protein Behavior (17:30) – Protein’s Impact on Texture: The Moisture and Chewiness Challenge (19:30) – The Protein Bar Hardness Problem: Choosing the Right Proteins (22:45) – Consumer Demands: More Protein, Less Sugar, Better Taste (27:45) – Protein as a Health Signal: Consumer Perception Research (29:00) – Market Gaps: White Space for Innovation (35:00) – OvenPro Platform: Purpose-Built Proteins for Baked Goods (37:00) – Glanbia’s Unique Approach: Deep Applications Expertise (38:45) – The Development Ecosystem: Ingredients, Brands, and Co-Manufacturers (40:45) – Beyond Protein: Full-Service Applications Support (43:45) – Speed to Market: From Concept to Finished Product in 48 Hours (45:45) – Protein Supply Realities: No Shortage on the Horizon (47:45) – Dairy vs. Plant Proteins: Applying Expertise Across Sources (50:15) – OvenPro and Wheat: Flour Replacement vs. Fortification (51:30) – Future Product Concepts: The Frozen Protein Pouch Idea (53:45) – Technical Requirements for Pouch Manufacturing (56:45) – GLP-1 Consumer Segmentation: Not a Monol… Read more on the PricePlow Blog

Avec : Dany Kohler, témoin de l'incendie. Et Lt-Colonel Franck Maillard, pompier spécialiste en prévention des bâtiments. - Tous les matins à 7h40, l'invité qui fait l'actualité. Un acteur incontournable, un expert renseigné... 10 minutes d'interview sans concession avec Apolline de Malherbe et les témoignages des auditeurs de RMC au 3216.

Kyle Landry, a PhD food scientist with postdoctoral work at Harvard Medical School, sits down to unpack the critical relationship between food quality and gut health. Most people don't think about their gut microbiome until it's already compromised, and by then, reversing the damage takes serious effort. Dr. Landry breaks down what's really happening when you walk through the grocery store, from the truth about organic produce to why the Dirty Dozen matters for glyphosate exposure. He explains how leaky gut develops, why your gut bacteria directly influence brain health and mood, and the surprising connection between chronic low-dose toxin exposure and conditions like Alzheimer's. This conversation goes deep on mycotoxins, aflatoxins, the Maillard reaction in grilled meats, and why making tiny dietary changes creates compounding results that transform your health over time. IN THIS EPISODE WE'LL: Discover why your gut microbiome is the foundation of everything, from neurotransmitter production to immune function, and how imbalanced bacteria drive systemic inflammation Break through the organic food myths and learn which produce actually requires organic purchasing (hint: the Dirty Dozen list matters for glyphosate absorption) Transform your understanding of leaky gut and how food allergens, pathogens, and bacterial compounds enter your bloodstream to trigger depression, hormone disruption, and even Alzheimer's disease Explore the hidden dangers of mycotoxins in everyday foods like peanut butter, how chronic low-dose exposure accumulates over decades, and why your body's detox attempts sometimes make toxins more dangerous Learn the inch-by-inch approach to dietary change that actually sticks, from adding fermented foods twice weekly to understanding why grilled red meat creates carcinogenic compounds CHECK OUT THESE EPISODES: Episode 116: Is Mold Silently Wrecking Your Health? How to Detox from Mold with Dave Asprey: https://podcasts.apple.com/us/podcast/episode-116-is-mold-silently-wrecking-your-health-how/id1678143554?i=1000708555274 Episode 140: The Truth About Biofilms and Chronic Inflammation with Dr. Landon Pryor: https://podcasts.apple.com/us/podcast/the-truth-about-biofilms-and-chronic-inflammation/id1678143554?i=1000734152889 Episode 134: The Truth About Food That Could Change Your Life with Brian Sanders: https://podcasts.apple.com/us/podcast/episode-134-the-truth-about-food-that-could-change/id1678143554?i=1000727305142 Links and Resources Let's Connect Podcast: https://podcasts.apple.com/gb/podcast/breast-implant-illness/id1678143554 YouTube: https://www.youtube.com/@robertwhitfieldmd/videos Spotify: https://open.spotify.com/show/1SPDripbluZKYsC0rwrBdb?si=23ea2cd9f6734667 TikTok: https://www.tiktok.com/@drrobertwhitfield?_t=8oQyjO25X5i&_r=1 IG: https://www.instagram.com/breastimplantillnessexpert/ FB: https://www.facebook.com/DrRobertWhitfield Linkedin: https://www.linkedin.com/in/dr-robert-whitfield-md-50775b10/ X: https://x.com/rob_whitfieldmd Read this article - https://www.breastcancer.org/treatment/surgery/breast-reconstruction/types/implant-reconstruction/illness/breast-implant-illness Shop: https://drrobssolutions.com SHARP: https://www.harp.health NVISN Labs - https://nvisnlabs.com/ Get access to Dr. Rob's Favorite Products below: Danger Coffee - Use our link for mold free coffee - https://dangercoffee.com/pages/mold-free-coffee?ref=ztvhyjg JASPR Air Purifier - Use code DRROB for the Jaspr Air Purifier - https://jaspr.co/ Echo Water - Get high quality water with our code DRROB10 - https://echowater.com/ BallancerPro - Use code DRROBVIP for the world's leader in lymphatic drainage technology - https://ballancerpro.com Ultrahuman - Use code WHITFIELD10 for the most accurate wearable - https://www.ultrahuman.com/ring/buy/us/?affiliateCode=drwhitfield

durée : 00:19:36 - 8h30 franceinfo - Le député Renaissance de Paris était l'invité du "8h30 franceinfo" le 22 décembre 2025. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Invités :Etienne Rougeaux, maire d'Ecleux, dans le JuraSylvain Maillard, député Ensemble pour la République de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Sylvain Maillard, député Ensemble pour la République de Paris, répond aux questions de Romain Desarbres.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité :Sylvain Maillard, député Ensemble pour la République de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité :Sylvain Maillard, député Ensemble pour la République de ParisHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Britain's Chancellor of the Exchequer Rachel Reeves published her – widely leaked – budget this week. How does it leave her ruling Labour Party positioned in Britain? And what do the calculations look like from overseas, where other countries have adopted different solutions to the problems facing them? For this discussion on Chatham House's international affairs podcast, host Bronwen Maddox is joined by Olivia O'Sullivan, Director of the UK in the World Programme. And, giving an international perspective on UK finances, are Sébastien Maillard, an Associate Fellow in the Europe Programme and James Kynge, a Senior Research Fellow for China and the World in the Asia-Pacific Programme. Read our latest: Trump's 28 point 'peace plan' marks Europe's last chance to stand up for Ukraine China's 'smart authoritarianism' has upended ideas about autocracies' limitations. The West must cooperate to respond Why an African Credit Rating Agency isn't a good idea for the region's borrowers Presented by Bronwen Maddox. Produced by Stephen Farrell. Read the Autumn issue of The World Today  Listen to The Climate Briefing podcast 

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble pour la République de ParisHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble pour la République de ParisHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Far-right Dutch leader Geert Wilders suffered a setback on Wednesday's elections, with centrists poised to take back power.   Rob Jetten, 38, leader of the centre-progressive Democrats 66 party, is set to become the Netherlands' youngest leader in modern history after running on the upbeat slogan 'Yes we can'. But the hard right remains influential.   To discuss the outcome, and what it tells us about Europe beyond the Netherlands, guest host Grégoire Roos, Director of Chatham House's Europe and Russia and Eurasia Programmes, is joined by Sébastien Maillard, a Chatham House Associate Fellow and special advisor to the Jacques Delors Institute. And, joining down the line, is Karien van Gennip, a former Deputy Prime Minister of the Netherlands.  Read our latest: China's leaders' meeting confirms Xi's authority and shows technological self-reliance is now the priority Trump and Xi won't reset the China–US rivalry, so other nations must prepare  China's economic model will continue to alarm its trading partners Presented by Bronwen Maddox. Produced by Stephen Farrell. Read the Autumn issue of The World Today  Listen to The Climate Briefing podcast

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, c'est au tour de Sylvain Maillard, député Ensemble, de faire face aux GG. - L'émission de libre expression sans filtre et sans masque social… Dans les Grandes Gueules, les esprits s'ouvrent et les points de vue s'élargissent. 3h de talk, de débats de fond engagés où la liberté d'expression est reine et où l'on en ressort grandi.

Barry and Abigail discuss Tracy Chapman by Tracy Chapman and sample Light Cone, Hypnopompic, and Red Eye from Grimm Artisanal Ales in Brooklyn, New York.Barry spoke about his memory of encountering a curfew during a period of race riots in Bridgeton, New Jersey, where he grew up, when he was eight years old.Prior to this episode, Abigail knew Tracy Chapman best from her version of O Holy Night.Read about Luke Combs' cover of Fast Car that made Tracy Chapman the first black woman to win Song of the Year at the Country Music Awards in 2023. Watch Luke Combs and Tracy Chapman perform Fast Car together at the 2023 Grammys.Read about the Maillard reaction.Barry compared She's Got Her Ticket to Neighborhood #2 (Laika) by Arcade Fire. Listen to our discussion of Arcade Fire: Dees Siblings (Arcade Fire and Dees Brothers Brewery).In our discussion of Why?, Abigail referenced the Androposphere from Whoah by Midnight Oil. Listen to our discussion of Midnight Oil: Barley and Rain (Midnight Oil and Intracoastal Brewing Co.).Abigail then entered Why? into the Abigail Hummel School of Speaking Smartly About Music with a comparison to How Come? from the original off-Broadway cast recording of Children's Letters to God.Abigail posited that For My Lover may have been a creative retelling of Loving v. Virginia.Up next… Short n' Sweet by Sabrina CarpenterJingles are by our friend Pete Coe.Visit Anosmia Awareness for more information on Barry's condition.Follow Barry or Abigail on Untappd to see what we're drinking when we're not on mic!Leave us a rating or a review on Apple Podcasts or Spotify!Facebook | Instagram | Bluesky | YouTube | Substack | Website | Email us | Virtual Jukebox | Beer Media Group

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Learn how Church Street makes every beer "crushable," from lagers and sours to barrel-aged Belgians and THC hop water.Church Street Brewing Company Head Brewer Sean Gregor and Director of Pints & Publicity Amanda Steinbraker discuss how German brewing traditions, sustainability, and creativity come together in their lagers, sours, barrel-aged Belgians, and even THC hop water.They begin by sharing how Sean's father fell in love with German beer styles like Munich Helles, why the brewery is named Church Street even though it isn't located on one, and the story behind their stained-glass beer labels. Sean then tells his personal journey from college swimmer to becoming the youngest head brewer in the United States, his early work at Bircus Brewing in Kentucky, and the lessons he brought home to Church Street. He also explains how he improvised with custom brewing equipment, and how the brewery recycles spent grain as cattle feed.After the beer break, Sean dives into the science of decoction mashing and why it brings more malt character compared to single infusion. The team tastes through Heavenly Helles, brewed with German ingredients to replicate the Munich water table, and talk about why lagers are making a comeback. They sample Itascafest Märzen and explain the difference between Märzen and Festbier, discuss why Oktoberfests often run out before October, and move on to the Blueberry Vanilla Sour, which uses real fruit purée and natural vanilla. Next is Righteous Red Ale, a hybrid of Irish Red and American Red styles that balances English malt richness with American hop brightness.Later, Sean explains how he sources hops from the UK, New Zealand, and local farms, and Amanda shares how a mislabeled hop variety once led to a happy brewing accident. They also introduce listeners to the history of Zoigl beers, their collaboration brew honoring the late Mark Naski, and the story behind their Pigeon Row THC hop water, a sugar-free, calorie-free alternative that some say is perfect for diabetics. Amanda shares a brilliant trick for turning a can into THC ice cubes for low-dose drinking. Sean and Amanda also talk about their relationship with Four Roses for bourbon barrels, how Church Street keeps even high-ABV beers crushable, and why water chemistry is so important to brewing clean lagers. Plus: learn about the brewery's two taproom experiences, The Steeple and Barley House, and why their Bavarian pretzel with house queso is a must-try. About Church Street Brewing Company: Serving up award-winning craft beer that's true to style, rooted in history, and brewed with passion in a one-of-a-kind decoction brewhouse in Itasca, IL. Learn more at https://churchstreetbrew.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: crushable beers, Bavarian pretzels, brewing sustainability, spent grain cattle feed, THC hop water, THC ice cubes, gin barrel aging, barrel aged Belgian Golden Strong, Devils Uncorked, refrigerator lagering, German malts, Czech pilsner, doppelbock, dunkle, toasty amber lager, caramel malts, Scotch ale, 90 shilling, Dortmunder export, smoked meat beer pairing, Belgian blonde ale recipe, adjunct brewing, contract brewing, manual 30-barrel system, heat recovery coil, hot liquor tank, wort cooling, mash enzymes, protein rest, beta rest, Maillard reaction, brewing calendar, seasonal release timing, no-sparge brewing, partigyle brewing, English EKG hops, New Zealand hop farms, Michigan Hop Alliance, Yakima hops, Hop Guild New York, brewing collaborations, and home-and-away collabs.

Fred van der Weij, a Dutch electronics engineer with a craving for healthier chips, spent years tinkering in his garage to create the “frit air” - launched by Philips as the “Air Fryer” at Berlin's IFA technology trade show on 3rd September, 2010. The inventor's prototypes were made from wood and chicken wire - and produced fries that were burnt on the outside and frozen in the middle. But, by the time its “Rapid Air Technology” had been perfected, this mini convection oven took over the world. In this episode, Arion, Rebecca and Olly consider how social media, FOMO and lockdown all contributed to the air fryer phenomenon; explain how the device's deliciousness is due to ‘the Maillard reaction'; and head to the skies to uncover the gadget's mile-high predecessors…  Further Reading: • ‘Philips debuts the Airfryer – crispy fries without the fat' (New Atlas, 2010): https://newatlas.com/philips-debuts-airfryer/16229/ • ‘How the Air Fryer Crisped Its Way Into America's Heart' (The New York Times, 2022): https://www.nytimes.com/2022/01/25/dining/air-fryer.html • ‘Philips Airfryer first look' (Which?, 2010): https://www.youtube.com/watch?v=nnJ9xZWC054 #Inventions #Netherlands #2010s #Technology #Food Love the show? Support us!  Join 

En este nuevo capítulo de 'Lo secreto', la poeta Alejandra Martínez de Miguel duda junto a dos grandes mujeres del mundo de la poesía.

Summary: In this episode, Justin Townsend and Adam Berkelmans explore the world of steak, delving into its primal allure, historical significance, and the value of wild game steaks. They discuss various cuts of meat, cooking techniques, and the debate surrounding the best cuts. The conversation also touches on marination and the best cooking methods, emphasizing the importance of flavor and texture in preparing steaks. In this conversation, Justin Townsend and Adam Berkelmans delve into the intricacies of cooking steak, discussing various techniques, cookware options, and flavor enhancements. They emphasize the importance of mastering searing, the benefits of cast iron, and the nuances of grilling versus broiling. The duo also shares insights on sauces and seasonings that can elevate the steak experience, concluding with practical tips for achieving the perfect steak. - ⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠ - ⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠ ⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠ Links: Venison Steak with Blackberry Sauce and Corn Salad Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms Creamy Cajun Steak and Wild Mushrooms Venison Cube Steak Sandwich with Poblano-Lime Chimichurri Moose Steak with Truffled Beurre Blanc and Potato Crisps Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak Takeaways: Steak is a primal food with deep historical roots. Wild game steaks provide a sustainable and flavorful alternative to conventional beef. Understanding the anatomy of the animal helps in selecting the best cuts. Leg steaks are often a result of lazy butchering practices. The backstrap is one of the most prized cuts due to its tenderness. Cooking in stainless steel or cast iron enhances the flavor through the Maillard reaction. An excellent sear and browning is crucial for steak. Cast iron pans retain and evenly distribute heat well. Always preheat your pan to avoid food sticking. Grilling requires two heat zones for optimal cooking. Let your steak rest to redistribute juices. Sauces should enhance, not cover up the meat's flavor. Brown butter is a simple yet effective sauce. Experiment with different cooking methods for steak. Avoid overcooking steak in sous vide to prevent mushiness. Quality seasoning enhances the steak without overpowering it. Chapters: 00:00 The Primal Allure of Steak 01:54 A Historical Perspective on Steak 06:29 The Value of Wild Game Steaks 07:42 The Debate: Are Steaks the Best Cuts? 10:01 Understanding Different Cuts of Steak 19:14 Cooking Techniques for Perfect Steaks 24:54 Marination: To Soak or Not to Soak? 30:07 Cooking Methods: Stainless Steel vs. Cast Iron 32:24 Mastering the Art of Searing and Cooking Techniques 34:26 The Benefits of Cast Iron Cookware 36:08 Exploring Cooking Methods: Broiling vs. Grilling 39:40 Grilling Techniques for Perfect Steaks 45:52 Sauces and Seasonings: Enhancing Steak Flavor 51:57 Final Thoughts on Cooking Steaks Keywords: Learn more about your ad choices. Visit megaphone.fm/adchoices

Join acclaimed singer-songwriter and Tiny Desk phenom Madison McFerrin as she bakes chocolate chip cookies live and chats with host Matt Whyte in the first Microscopes episode of Sing For Science. Madison shares how baking and music serve as parallel creative outlets—both shaped by improvisation, intuition, and love. They dig into the science of baking, from emulsification and leavening to the Maillard reaction, while Madison reflects on the influence of her family, how ADHD plays a role in her process, and why adding flaky salt is always a must.

In this episode of the Bourbon Road podcast, hosts Jim Shannon and Todd Ritter are joined by Joe O'Sullivan, Master Distiller at Minden Mill Distilling, for an in-depth exploration of their unique Nevada-born spirits. This episode offers a fascinating look into the world of estate distilling, where Minden Mill grows 85% of its own grains right in the challenging high-altitude climate of Nevada, just a stone's throw from Lake Tahoe . The conversation kicks off with a tasting of the Minden Mill Nevada Straight Rye. O'Sullivan details its 80% rye, 10% wheat, and 10% barley grain bill, all grown on-site . A standout feature of Minden Mill's process is their innovative solution to Nevada's harsh aging climate. Due to a staggering 3% angel's share loss per month in the dry local environment, they employ a climate-controlled rickhouse that precisely mimics the temperature and humidity of Bardstown, Kentucky. This 94-proof, 4-year-old rye delivers a distinct "candied orange" flavor profile, a direct result of its unique terroir and estate-grown winter rye . The hosts are immediately impressed by its sweetness and complexity, noting it drinks well beyond its age . Next, they dive into the Nevada Straight Bourbon, a four-grain whiskey featuring a special heirloom "earth tones" corn. Unlike the sweet yellow dent corn, this starchy variety is compared to a potato raw but transforms through the distilling process to produce a remarkable "cherry cola" note . This bourbon, also 4 years old and 94 proof, is aged in the same Kentucky-mimicking conditions and utilizes wooden foeders for fermentation, which adds a layer of complexity similar to a sourdough starter. The hosts praise its unique, cool, and fresh sweetness that coats the palate. The final tasting features the 5-year-old American Single Malt, a category O'Sullivan is deeply passionate about, having been mentored by Steve McCarthy, the pioneer of the first American single malt. This expression is a testament to technological and traditional craftsmanship. It's produced using custom Forsyth stills and a thermal oil calandria heating system that achieves a Maillard reaction, creating high-ester, flavorful whiskey right off the still. The aging process is just as intricate, taking place in a rickhouse that emulates the chilly, coastal climate of Ballindalloch, Scotland, and uses a combination of new American oak, used bourbon barrels, STRs, and Oloroso sherry casks . The result is a whiskey with a nose of deep, sweet honey-pear and butterscotch apricot. Throughout the episode, O'Sullivan shares insights into their water source from the Sierra Nevada snowpack, their in-house malting facility, and the collaborative spirit of the American whiskey industry. He also gives a glimpse into the future of Minden Mill, including experimental heirloom corns like Jimmy Red and upcoming special releases finished in unique casks like orange wine barrels . Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!