Podcasts about Mains

What if the dishes you cooked on New Year's Eve and New Year's Day could invite luck, prosperity, and ease into the year ahead?New Year's can feel surprisingly complicated for home cooks: too celebratory to ignore, but too close to the holidays to summon big energy. That's why this week we're helping you decide what's worth cooking, what can be made in advance, and all the auspicious food rituals and symbolic dishes to sweeten the year ahead. By the end of this episode, you'll:Discover playful appetizers that are eaten for luck and deliciousnessNew Year's classics like noodles for longevity, and a gumbo made with auspicious black-eyed peasNutritious and lighter recipes to ease into the first day of the yearPress play to celebrate to start a new year feeling supported in your kitchen!***Links:AppetizersBacon wrapped dates from Gimme Some Yum, and you can also make it with beef baconCheese ball bites with a pretzel handle from Delish.comPistachio goat cheese dates from Live Eat LearnSour patch grapes and Prosecco grapes Delish.com Mains & SidesMushroom ragu pasta by Heidi SwansonGochujang mushroom udon by Hetti Lui MCkinnonMini Jalapeno Cornbread Muffins from Our Zesty LifeBlack-eyed pea and pork gumbo by Donald Link, Stephen Strymewski and adapted by Bret Stephens for NYT Cooking – served with rice and potato salad on the side, like our fave Herby Potato Salad and or Sonya's Salad Olivier (Soviet potato salad) Desserts Carolina Gelen's no-bake chocolate mousse pie or cranberry pudding Old School chocolate trifle with chocolate...

In this episode of the Leading Voices in Food podcast, Norbert Wilson of Duke University's Sanford School of Public Policy speaks with researchers Jean Adams from the University of Cambridge and Mike Essman from Duke's World Food Policy Center. They discuss the mandatory calorie labeling policy introduced in England in April 2022 for large food-away-from-home outlets. The conversation covers the study recently published in the British Medical Journal, exploring its results, strengths, limitations, and implications within the broader context of food labeling and public health policies. Key findings include a slight overall reduction in calorie content offered by food outlets, driven by the removal of higher-calorie items rather than reformulation. The discussion also touches on the potential impacts on different consumer groups, the challenges of policy enforcement, and how such policies could be improved to more effectively support public health goals. Interview Summary Now everyone knows eating out is just part of life. For many, it's a place to make connections, can be a guilty pleasure, and sometimes it's just an outright necessity for busy folks. But it is also linked to poor dietary quality, weight gain, and even obesity. For policymakers, the challenge is identifying what policy changes can help improve population health. Jean, let's begin with you. Can you tell our listeners about the UK's menu labeling intervention and what change did you hope to see? Jean - Yes, so this was a policy that was actually a really long time in coming and came in and out of favor with a number of different governments. So maybe over the last 10 years we've had various different suggestions to have voluntary and/or mandatory calorie labeling in the out-of-home sector. Eventually in April, 2022, we did have new mandatory regulations that came into a force that required large businesses just in England - so not across the whole of the UK, just in England - if they sold food and non-alcoholic drinks and they had to display the calories per portion of every item that they were selling. And then have alongside that somewhere on their menu, a statement that said that adults need around 2000 calories per day. The policy applied just to large businesses, and the definition of that was that those businesses have 250 or more employees, but the employees didn't all have to be involved in serving food and drinks. This might apply also to a large hotel chain who just have some bars or something in their hotels. And the food and drinks covered were things that were available for immediate consumption. Not prepackaged. And then there was also this proviso to allow high-end restaurants to be changing their menus regularly. So, it was only for things that were on the menu for at least 30 days. You mentioned that this policy or a menu labeling might have at least two potential modes of impacts. There's first this idea that providing calories or any sort of labeling on food can somehow provide information for consumers to make what we might hope would be better choices. Might help them choose lower calorie options or healthier options. And then the second potential impact is that businesses might also use the information to change what sort of foods they're serving. It might be that they didn't realize how many calories were in the foods and they're suddenly embarrassed about it. Or as soon as their customers realize, they start to put a little bit of pressure on, you know, we want something a little bit lower calorie. So, there's this potential mechanism that operates at the demand side of how consumers might make choices. And another one at the supply side of what might be available to consumers. And we knew from previous evaluations of these sorts of interventions that there was some evidence that both could occur. Generally, it seems to be that findings from other places and countries are maybe null to small. So, we were thinking that maybe we might see something similar in England. Thank you for sharing that background. I do have a question about the length of time it took to get this menu labeling law in place. Before we get into the results, do you have a sense of why did it take so long? Was it industry pushback? Was it just change of governments? Do you have a sense of that? Jean - Yes, so I think it's probably a bit of both. To begin with, it was first proposed as a voluntary measure actually by industry. So, we had this kind of big public-private partnership. What can industry do to support health? And that was one of the things they proposed. And then they didn't really do it very well. So, there was this idea that everybody would do it. And in fact, we found maybe only about 20% of outlets did it. And then definitely we have had government churn in the UK over the last five years or so. So, every new prime minister really came in and wanted to have their own obesity policy threw out the last one started over. And every policy needs consulted on with the public and then with industry. And that whole process just kind of got derailed over and over again. Thank you. That is really helpful to understand that development of the policy and why it took time. Industry regulated policy can be a tricky one to actually see the results that we would hope. You've already given us a sort of insight into what you thought the results may be from previous studies - null to relatively small. So, Mike, I want to turn to you. Can you tell us what came out of the data? Mike - Thank you, yes. So, we found a small overall drop in average calories offered per item. That amounts to a total of nine calories per item reduction in our post policy period relative to pre policy. And this is about a 2% reduction. It was statistically significant and we do in public health talk about how small effects can still have big impacts. So, I do want to sort of put that out there, but also recognize that it was a small overall drop in calories. And then what we did is we looked at how different food groups changed, and also how calories changed at different types of restaurants, whether it was fast food, restaurants, sit downs that we call pubs, bars, and inns. And then also other different types of takeaways like cafes and things like that where you might get a coffee or a cappuccino or something like that. What we found was driving the overall reduction in calories was a reduction in higher calorie items. So, as Jean mentioned at the outset, one of the things we were trying to identify in this analysis was whether we saw any evidence of reformulation. And we defined reformulation as whether specific products were reduced in their calories so that the same products were lower calories in the post period. We define that as reformulation. And that would be different from, say, a change in menu offering where you might identify a high calorie item and take it off the menu so that then the overall calories offered goes down on average. We found more evidence for the latter. Higher calorie items were removed. We separated into categories of removed items, items that were present in both periods, and new items added in the post period. There were higher calorie items in the removed group. The items that were present in both periods did not change. The new items were lower calorie items. What this says overall is this average reduction is driven by taking off high calorie items, adding some slightly lower calorie items. But we did not find evidence for reformulation, which is a crucial finding as well. We saw that the largest reductions occurred in burgers, beverages and a rather large mixed group called Mains. So, burgers reduced by 103 calories per item. That's pretty substantial. One of the reasons that's so large is that burgers, particularly if they're offered at a pub and might even come with fries or chips, as they say in the UK. And because they have such a high baseline calorie level, there's more opportunity to reduce. So, whether it's making it slightly smaller patty or reducing the cheese or something like that, that's where we saw larger reductions among the burgers. With beverages, typically, this involved the addition of lower calorie options, which is important if it gives an opportunity for lower calorie selections. And that was the main driver of reduction there. And then also we saw in Mains a reduction of 30 calories per item. A couple of the other things we wanted to identify is whether there was a change in the number of items that were considered over England's recommended calories per meal. The recommended calories per meal is 600 calories or less for lunch and dinner. And we saw no statistical change in that group. So overall, we do see a slight reduction in average calories. But this study did not examine changes in consumer behavior. I do want to just briefly touch on that because this was part of a larger evaluation. Another study that was published using customer surveys that was published in Nature Human Behavior found no change in the average calories purchased or consumed after the policy. This evaluation was looking at both the supply and the demand side changes as a result of this policy. Thanks, Mike and I've got lots of questions to follow up, but I'll try to control myself. The first one I'm interested to understand is you talk about the importance of the really calorie-heavy items being removed and the introduction of newer, lower calorie items. And you said that this is not a study of the demand, but I'm interested to know, do you have a sense that the higher calorie items may not have been high or top sellers. It could be easy for a restaurant to get rid of those. Do you have any sense of, you know, the types of items that were removed and of the consumer demand for those items? Mike - Yes. So, as I mentioned, given that the largest changes were occurring among burgers, we're sort of doing this triangulation attempt to examine all of the different potential impacts we can with the study tools we have. We did not see those changes reflected in consumer purchases. So, I think sticking with the evidence, the best thing we could say is that the most frequently purchased items were not the ones that were being pulled off of menus. I think that would be the closest to the evidence. Now, no study is perfect and we did in that customer survey examine the purchases and consumption of about 3000 individuals before and after the policy. It's relatively large, but certainly not fully comprehensive. But based on what we were able to find, it would seem that those reductions in large calorie items, it's probably fair to say, were sort of marginal choices. So, we see some reduction in calories at the margins. That's why the overall is down, but we don't see at the most commonly sold. I should also mention in response to that, a lot of times when we think about eating out of home, we often think about fast food. We did not see reductions in fast food chains at all, essentially. And so really the largest reductions we found were in what would be considered more sit-down dining establishment. For example, sit-down restaurants or even pubs, bars and ends was one of our other categories. We did see average reductions in those chains. The areas you kind of think about for people grabbing food quickly on the go, we did not see reductions there. And we think some of this is a function of the data itself, which is pubs, bars and inns, because they offer larger plates, there's a little bit more space for them to reduce. And so those are where we saw the reductions. But in what we might typically think is sort of the grab and go type of food, we did not see reductions in those items. And so when we did our customer surveys, we saw that those did not lead to reductions in calories consumed. Ahh, I see this and thank you for this. It sounds like the portfolio adjusted: getting rid of those heavy calorie items, adding more of the lower calorie items that may not have actually changed what consumers actually eat. Because the ones that they typically eat didn't change at all. And I would imagine from what you've said that large global brands may not have made many changes, but more local brands have more flexibility is my assumption of that. So that, that's really helpful to see. As you all looked at the literature, you had the knowledge that previous studies have found relatively small changes. Could you tell us about what this work looks like globally? There are other countries that have tried policy similar to this. What did you learn from those other countries about menu labeling? Jean - Well, I mean, I'm tempted to say that we maybe should have learned that this wasn't the sort of policy that we could expect to make a big change. To me one of the really attractive features of a labeling policy is it kind of reflects back those two mechanisms we've talked about - information and reformulation or changing menus. Because we can talk about it in those two different ways of changing the environment and also helping consumers make better choices, then it can be very attractive across the political landscape. And I suspect that that is one of the things that the UK or England learned. And that's reflected in the fact that it took a little while to get it over the line, but that lots of different governments came back to it. That it's attractive to people thinking about food and thinking about how we can support people to eat better in kind of a range of different ways. I think what we learned, like putting the literature all together, is this sort of policy might have some small effects. It's not going to be the thing that kind of changes the dial on diet related diseases. But that it might well be part of an integrated strategy of many different tools together. I think we can also learn from the literature on labeling in the grocery sector where there's been much more exploration of different types of labeling. Whether colors work, whether black stop signs are more effective. And that leads us to conclusions that these more interpretive labels can lead to bigger impacts and consumer choices than just a number, right? A number is quite difficult to make some sense of. And I think that there are some ways that we could think about optimizing the policy in England before kind of writing it off as not effective. Thank you. I think what you're saying is it worked, but it works maybe in the context of other policies, is that a fair assessment? Jean - Well, I mean, the summary of our findings, Mike's touched on quite a lot of it. We found that there was an increase in outlets adhering to the policy. That went from about 20% offered any labeling to about 80%. So, there were still some places that were not doing what they were expected to do. But there was big changes in actual labeling practice. People also told us that they noticed the labels more and they said that they used them much more than they were previously. Like there was some labeling before. We had some big increases in noticing and using. But it's... we found this no change in calories purchased or calories consumed. Which leads to kind of interesting questions. Okay, so what were they doing with it when they were using it? And maybe some people were using it to help them make lower calorie choices, but other people were trying to optimize calories for money spent? We saw these very small changes in the mean calorie of items available that Mike's described in lots of detail. And then we also did some work kind of exploring with restaurants, people who worked in the restaurant chains and also people responsible for enforcement, kind of exploring their experiences with the policy. And one of the big conclusions from that was that local government were tasked with enforcement, but they weren't provided with any additional resources to make that happen. And for various reasons, it essentially didn't happen. And we've seen that with a number of different policies in the food space in the UK. That there's this kind of presumption of compliance. Most people are doing it all right. We're not doing it a hundred percent and that's probably because it's not being checked and there's no sanction for not following the letter of the law. One of the reasons that local authorities are not doing enforcement, apart from that they don't have resources or additional resources for it, is that they have lots of other things to do in the food space, and they see those things as like higher risk. And so more important to do. One of those things is inspecting for hygiene, making sure that the going out is not poisonous or adulterated or anything like that. And you can absolutely understand that. These things that might cause acute sickness, or even death in the case of allergies, are much more important for them to be keeping an eye on than labeling. One of the other things that emerged through the process of implementation, and during our evaluation, was a big concern from communities with experience of eating disorders around kind of a greater focus on calorie counting. And lots of people recounting their experience that they just find that very difficult to be facing in a space where they're maybe not trying to think about their eating disorder or health. And then they're suddenly confronted with it. And when we've gone back and looked at the literature, there's just not very much literature on the impact of calorie labeling on people with eating disorders. And so we're a little bit uncertain still about whether that is a problem, but it's certainly perceived to be a problem. And lots of people find the policy difficult for that reason because they know someone in their family or one of their friends with an eating disorder. And they're very alert to that potential harm. I think this is a really important point to raise that the law, the menu labeling, could have differential effects on different consumers. I'm not versed in this literature on the triggering effects of seeing menu labeling for people with disordered eating. But then I'm also thinking about a different group of consumers. Consumers who are already struggling with obesity, and whether or not this policy is more effective for those individuals versus folks who are not. In the work that you all did, did you have any sense of are there heterogeneous effects of the labeling? Did different consumers respond differentially to seeing the menu label? Not just, for example, individuals maybe with disordered eating? Mike - In this work, we mostly focused on compliance, customer responses in terms of consumption and purchases, changes in menus, and customers reporting whether or not they increase noticing and using. When we looked at the heterogeneous effects, some of these questions are what led us to propose a new project where we interviewed people and tried to understand their responses to calorie labeling. And there we get a lot of heterogenous groups. In those studies, and this work has not actually been published, but should be in the new year, we found that there's a wide range of different types of responses to the policy. For example, there may be some people who recently started going to the gym and maybe they're trying to actually bulk up. And so, they'll actually choose higher calorie items. Conversely, there may be people who have a fitness routine or a dieting lifestyle that involves calorie tracking. And they might be using an app in order to enter the calories into that. And those people who are interested in calorie counting, they really loved the policy. They really wanted the policy. And it gave them a sense of control over their diet. And they felt comfortable and were really worried that if there was evidence that it wouldn't work, that would be taken away. Then you have a whole different group of people who are living with eating disorders who don't want to interact with those numbers when they are eating out of home. They would rather eat socially and not have to think about those challenges. There's really vast diversity in terms of the responses to the policy. And that does present a challenge. And I think what it also does is cause us just to question what is the intended mechanism of action of this policy? Because when the policy was implemented, there's an idea of a relatively narrow set of effects. If customers don't understand the number of calories that are in their items, you just provide them with the calories that are in those items, they will then make better choices as rational actors. But we know that eating out of home is far more complex. It's social. There are issues related to value for money. So maybe people want to make sure they're purchasing food that hasn't been so reduced in portions that now they don't get the value for money when they eat out. There are all sorts of body image related challenges when people may eat out. We didn't find a lot of evidence of this in our particular sample, but also in some of our consultation with the public in developing the interview, there's concern about judgment from peers when eating out. So, it's a very sensitive topic. Some of the implications of that are we do probably need more communication strategies that can come alongside these policies and sort of explain the intended mechanism impact to the public. We can't expect to simply add numbers to items and then expect that people are going to make the exact choices that are sort of in the best interest of public health. And that sort of brings us on to some potential alternative mechanisms of impact and other modes of labeling, and those sorts of things. Mike, this has been really helpful because you've also hinted at some of the ways that this policy as implemented, could have been improved. And I wonder, do you have any other thoughts to add to how to make a policy like this have a bigger impact. Mike - Absolutely. One of the things that was really helpful when Jean laid out her framing of the policy was there's multiple potential mechanisms of action. One of those is the potential reformulation in menu change. We talked about those results. Another intended mechanism of action is through consumer choice. So, if items have fewer calories on average, then that could reduce ultimately calories consumed. Or if people make choices of lower calorie items, that could also be a way to reduce the overall calories consumed. And I would say this calorie labeling policy, it is a step because the calories were not previously available. People did not know what they were eating. And if you provide that, that fulfills the duty of transparency by businesses. When we spoke to people who worked in enforcement, they did support the policy simply on the basis of transparency because it's important for people to understand what they're consuming. And so that's sort of a generally acceptable principle. However, if we want to actually have stronger population health impact, then we do need to have stronger mechanisms of action. One of the ways that can reduce calories consumed by the consumers, so the sort of demand side, would be some of the interpretive labels. Jean mentioned them earlier. There's now a growing body of evidence of across, particularly in Latin America. I would say some of the strongest evidence began in Chile, but also in Mexico and in other Latin American countries where they've put warning labels on items in order to reduce their consumption. These are typically related to packaged foods is where most of the work has been done. But in order to reduce consumer demand, what it does is rather than expecting people to be sort of doing math problems on the fly, as they go around and make their choices, you're actually just letting them know, well, by the way, this is an item that's very high in calories or saturated fat, or sodium or sugars. Or some combination of those. What that does is you've already helped make that decision for the consumers. You've at least let them know this item has a high level of nutrients of concern. And you can take that away. Conversely, if you have an item that's 487 calories, do you really know what you're going to do with that information? So that's one way to have stronger impact. The other way that that type of policy can have stronger impact is it sets clear thresholds for those warnings. And so, when you have clear thresholds for warnings, you can have a stronger mechanism for reformulation. And what companies may want to do is they may not want to display those warning labels, maybe because it's embarrassing. It makes their candy or whatever the unhealthy food look bad. Sort of an eyesore, which is the point. And what they'll do is they can reformulate those nutrients to lower levels so that they no longer qualify for that regulation. And so there are ways to essentially strengthen both of those mechanisms of action. Whereas when it's simply on the basis of transparency, then what that does is leave all of the decision making and work on the consumer. Mike, this is great because I've worked with colleagues like Gabby Fretes and Sean Cash and others on some menu labeling out of Chile. And we're currently doing some work within the center on food nutrition labels to see how different consumers are responding. There's a lot more work to be done in this space. And, of course, our colleagues at UNC (University of North Carolina-Chapel Hill) have also been doing this work. So, this work is really important because it tells us how it can help consumers make different choices, and how it can affect how companies behave. My final question to the two of you is simply, what would you like policymakers to learn from this study? Or maybe not just this study alone, but this body of work. What should they take away? Jean - Well, I think there's lots of information out there on how to do food labeling well, and we can certainly learn from that. And Mike talks about the work from South America particularly where they're helping people identify the least healthy products. And they're also providing messaging around what you should do with that - like choose a product with fewer of these black symbols. But I think even if labeling is optimized, it's not really going to solve our problem of dietary related diseases. And I think I always want policymakers to know, and I think many of them do understand this, that there is no one magic solution and we need to be thinking about labeling as part of a strategy that addresses marketing in its entirety, right? Companies are using all sorts of strategies to encourage us to buy products. We need to be thinking of all sorts of strategies to support people to buy different products and to eat better. And I think that focuses on things like rebalancing price, supporting people to afford healthier food, focusing advertising and price promotions on healthier products. And I also think we need to be looking even further upstream though, right? That we need to be thinking about the incentives that are driving companies to make and sell less healthy products. Because I don't think that they particularly want to be selling less healthy products or causing lots of illness. It's those products are helping them achieve their aims of creating profit and growth for their shareholders. And I think we need to find creative ways to support companies to experiment with healthier products that either help them simultaneously achieve those demands of profit or growth. Or somehow allow them to step away from those demands either for a short period or for a longer period. I think that that requires us to kind of relook at how we do business in economics in our countries. Mike? Yes, I think that was a really thorough answer by Jean. So, I'll just add a couple points. I think most fundamentally what we need to think about when we're doing policy making to improve diet is we need to always think about are we helping to make the healthier choice the easier choice? And what that means is we're not implementing policies that merely provide information that then require individuals to do the rest of the work. We need to have a food environment that includes healthier options that are easily accessible, but also affordable. That's one thing that's come through in quite a lot of the work we've done. There are a lot of concerns about the high cost of food. If people feel like the healthier choices are also affordable choices, that's one of many ways to support the easier choice. And I really just want to reiterate what Jean said in terms of the economics of unhealthy food. In many ways, these large multinational corporations are from their perspective, doing right by their shareholders by producing a profitable product. Now there are debates on whether or not that's a good thing, of course. There's quite a lot of evidence for the negative health impacts of ultra-processed (UPF) products, and those are getting a lot more attention these days and that's a good thing. What we do need to think about is why is it that UPFs are so widely consumed. In many ways they are optimized to be over consumed. They're optimized to be highly profitable. Because the ingredients that are involved in their production means that they can add a lot of salt, sugar, and fat. And what that does is lead to overconsumption. We need to think about that there's something fundamentally broken about this incentive structure. That is incentivizing businesses to sell unhealthy food products with these food additives that lead to over consumption, obesity, and the associated comorbidities. And if we can start to make a little progress and think creatively about how could we incentivize a different incentive structure. One where actually it would be in a food business's best interest to be much more innovative and bolder and produce healthier products for everyone. That's something that I think we will have to contend with because if we are thinking that we are only going to be able to restrict our way out of this, then that's very difficult. Because people still need to have healthy alternatives, and so we can't merely think about restricting. We also have to think about how do we promote access to healthier foods. This is great insight. I appreciate the phrasing of making the healthy choice the easy choice, and I also heard a version of this making the healthy choice the affordable choice. But it also seems like we need to find ways to make the healthy choice the profitable choice as well. Bios: Jean Adams is a Professor of Dietary Public Health and leads the Population Health Interventions Programme at the University of Cambridge MRC Epidemiology Unit. Adams trained in medicine before completing a PhD on socio-economic inequalities in health. This was followed by an MRC Health of the Population fellowship and an NIHR Career Development Fellowship both exploring influences on health behaviours and socio-economic inequalities in these. During these fellowships Jean was appointed Lecturer, then Senior Lecturer, in Public Health at Newcastle University. Jean moved to Cambridge University to join the MRC Epidemiology Unit and CEDAR in 2014 where she helped establish the Dietary Public Health group. She became Programme Leader in the newly formed Population Health Interventions programme in 2020, and was appointed Professor of Dietary Public Health in 2022. Mike Essman is a Research Scientist at Duke University's World Food Policy Center. His background is in evaluating nutrition and food policies aimed at improving diets and preventing cardiometabolic diseases. His work employs both quantitative and qualitative methods to explore drivers of dietary behavior, particularly ultra-processed food consumption, across diverse environments and countries. Mike earned his PhD in Nutrition Epidemiology from the University of North Carolina at Chapel Hill, where his research focused on evaluating the impacts of a sugary beverage tax in South Africa. He completed MSc degrees in Medical Anthropology and Global Health Science at the University of Oxford through a fellowship. Prior to joining Duke, he conducted research at the MRC Epidemiology Unit at the University of Cambridge, where he evaluated the impacts of calorie labeling policies in England and led a study examining public perceptions of ultra-processed foods.  

durée : 00:04:35 - Classic & Co - par : Anna Sigalevitch - Anna Sigalevitch nous parle ce matin d'un quatre mains de Schubert par Bertrand Chamayou et Leif Ove Andsnes, c'est un disque qui vient de paraître chez Erato. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

In this special episode, James and Luke interview acclaimed author and Times journalist Sathnam Sanghera in front of a live audience at the Guru Nanak Sikh Academy in Hayes **Starters** (01.14-02.49) A quick introduction to Sathnam Sanghera and his work ahead of our live-recording. **Mains** (02:50-30.58) James and Luke discover what Sathnam ate growing up in Wolverhampton in the early 1980s, the intriguing ways in which British influences affected Punjabi food in the diaspora, and why his mother purposely didn't teach him how to cook. We also discuss food and identity, and how it is used to express both love and anger; how Empire has left its indelible mark on how we eat the world over today; and why Sathnam doesn't like the term “cultural appropriation.” Our conversation also explores Sathnam's quest to find the perfect curry, why he once named Pizza Express as his favourite restaurant, and he favours Gymkhana and Jikoni over Dishoom. **Dessert** (30.59-36.00) Back in the studio, James and Luke reflect on their conversation with Sathnam and the discussion that followed it with the audience. They also gave a shoutout to Dr John Perkins of the Guru Nanak Sikh Academy – without whose help they couldn't have held the event there – and the school's catering team for laying on dal and rice, samosa and chai Works Cited: Collingham, Lizzie. 2017. The Taste of Empire: How Britain's Quest for Food Shaped the Modern World. New York: Basic Books. Jegathesan, Mythri. 2019. Tea and Solidarity: Tamil Women and Work in Post-War Sri Lanka. Seattle: University of Washington Press. Mintz, Sidney W. 1986. Sweetness and Power: The Place of Sugar in Modern History. Manchester: University of Manchester Press. Sanghera, Sathnam. 2008. The Boy with the Topknot: A Memoir of Love, Secrets and Lies in Wolverhampton. Penguin Books. Sanghera, Sathnam. 2016. Marriage Material. Europa Editions, 2016. Sanghera, Sathnam. 2021. Empireland: How Imperialism Has Shaped Modern Britain. Viking. Sanghera, Sathnam. 2023. Stolen History: the Truth About the British Empire and How It Shaped Us. Penguin Books. Sanghera, Sathnam. 2024. Empireworld: How British Imperialism Has Shaped the Globe. Penguin Books. Hosted on Acast. See acast.com/privacy for more information.

Retrouvez l'interview de Marion Mouilliere de l'association A deux mains association ! Interview enregistrée lors d'Un Autre Marché le 29 novembre à la Halle Aux Toiles de Rouen organisé par Réseau ESS Rouen

Lorsque le froid arrive, beaucoup découvrent soudain que leurs mains deviennent rugueuses, irritées, parfois même fissurées. Ce phénomène, très courant, n'a rien d'anodin : il est directement lié à la façon dont notre peau tente de se protéger dans un environnement hostile. Pour comprendre pourquoi nos mains deviennent sèches quand il fait froid, il faut d'abord s'intéresser à la structure même de la peau.La couche la plus externe, la barrière cutanée, est composée de cellules mortes — les cornéocytes — entourées d'un ciment lipidique fait de céramides, d'acides gras et de cholestérol. Ce film lipidique a un rôle essentiel : retenir l'eau et empêcher les agressions extérieures de pénétrer. C'est cette barrière qui assure l'hydratation de la peau.Lorsqu'il fait froid, deux phénomènes se produisent simultanément. D'abord, la baisse de température contracte les vaisseaux sanguins de la peau : c'est la vasoconstriction. Le corps limite ainsi les pertes de chaleur, mais il réduit aussi l'apport de nutriments et de lipides nécessaires à l'entretien de la barrière cutanée. Résultat : la peau se renouvelle moins bien et produit moins de sébum, cette fine couche protectrice qui empêche l'eau de s'évaporer.Ensuite, l'air froid est souvent beaucoup plus sec que l'air chaud. L'humidité relative chute, surtout en hiver, ce qui accentue l'évaporation de l'eau contenue dans l'épiderme. Les mains, déjà pauvres en glandes sébacées, sont particulièrement vulnérables. En quelques heures, la peau perd la capacité à maintenir son taux d'hydratation, ce qui entraîne tiraillements et rugosité.Le problème est aggravé par nos comportements hivernaux. Le passage répété du froid extérieur à l'air chaud et sec du chauffage crée des chocs thermiques qui endommagent encore davantage la barrière cutanée. Les lavages fréquents des mains — indispensables mais souvent réalisés avec de l'eau chaude — emportent une partie du film lipidique. Sans cette protection naturelle, l'eau s'évapore encore plus vite.À mesure que la barrière cutanée se dégrade, des microfissures apparaissent. Elles provoquent inflammation, rougeurs et parfois douleur. La peau devient plus perméable, laissant entrer des irritants : détergents, savon, pollution. C'est un cercle vicieux : plus la peau est sèche, plus elle se fragilise.En résumé, nos mains deviennent sèches en hiver parce que le froid réduit la production de lipides, diminue l'apport sanguin, augmente l'évaporation de l'eau et affaiblit la barrière cutanée. Pour y remédier, il faut restaurer ce film lipidique perdu : gants, crèmes riches en céramides et évitement de l'eau trop chaude sont les meilleurs alliés. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

durée : 01:28:07 - En pistes ! du jeudi 27 novembre 2025 - par : Emilie Munera, Rodolphe Bruneau Boulmier - Les pianistes Bertrand Chamayou et Leif Ove Andsnes enregistrent pour la première fois ensemble la musique du compositeur autrichien. Toujours du côté de la musique de chambre, le Quatuor Byron et le Quatuor Karénine ont choisi Tchaïkovski pour leur nouvel album. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 01:28:07 - En pistes ! du jeudi 27 novembre 2025 - par : Emilie Munera, Rodolphe Bruneau Boulmier - Les pianistes Bertrand Chamayou et Leif Ove Andsnes enregistrent pour la première fois ensemble la musique du compositeur autrichien. Toujours du côté de la musique de chambre, le Quatuor Byron et le Quatuor Karénine ont choisi Tchaïkovski pour leur nouvel album. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Invités :Hélène Roué, journaliste politique au JDD.Gilles-William Goldnadel, avocat.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

« Les investisseurs s’inquiètent de la valorisation élevée des entreprises technologiques américaines, mais aussi de la santé de l’économie outre-Atlantique et de l’évolution des taux de la Réserve fédérale ». Ça, c'est la phrase fourre-tout qu'on peut lire dans tous les médias financiers (à peu près). On parle de « fatigue des acheteurs », mais … Continued

durée : 01:28:04 - Relax ! du lundi 17 novembre 2025 - par : Lionel Esparza - Deux solistes d'exception autour d'un même clavier. Dans leur nouvel album "Schubert à quatre mains", Leif Ove Andsnes et Bertrand Chamayou unissent leurs talents et proposent leur version de la sublime Fantaisie en fa mineur, et de trois autres œuvres testamentaires de 1828. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Passé sous les radars médiatiques ces derniers mois, le Mali est revenu au cœur de l'actualité suite à la pression croissante des djihadistes sur Bamako et sur la junte. Quel est l'état de la menace ? Risque-t-elle de s'étendre au Sahel ? Qui peut la contenir ? Quel est le projet des djihadistes du Jnim ? Parlons-en avec Djenabou Cissé, chercheuse spécialiste du Sahel à la Fondation pour la recherche stratégique, Stéphane Ballong, chef du service Afrique de France 24, et Wassim Nasr, journaliste France 24, spécialiste des réseaux djihadistes.

durée : 01:28:04 - Relax ! du lundi 17 novembre 2025 - par : Lionel Esparza - Deux solistes d'exception autour d'un même clavier. Dans leur nouvel album "Schubert à quatre mains", Leif Ove Andsnes et Bertrand Chamayou unissent leurs talents et proposent leur version de la sublime Fantaisie en fa mineur, et de trois autres œuvres testamentaires de 1828. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

The Czech republic is the Pays d'Honneur for this biennial event. De Mains De Maîtres is dedicated to the profound artistry of making things by hand. This, the 5th edition of the biennale, has grown into one of the most prestigious applied Art and Design events in the Greater Region. De Mains de Maîtres was founded in 2016 under the patronage of Their Royal Highnesses, the Grand Duke and Grand Duchess of Luxembourg.  The mission is to honour craftsmanship and give visibility to those who shape our world with their hands. In this conversation we will discuss how craftsmanship connects heritage, identity, sustainability, and emotional well-being across generations. It is linked to the materials around us, the conversations and subversions of the day, the need to slow down and connect with our world through our hands and our heads. Artistry of this level is worth elevating, celebrating, respecting and encouraging through our educational system - another theme of the conversation. This year hosts Czechia as the Pays d'Honneur, bringing centuries of glassmaking, ceramics, puppetry and design heritage to Luxembourg. My guests this week are: - Her Excellency, Ambassador Barbara Karpetová, who has been instrumental in coordinating Czechia's participation. - Tom Wirion, Director General of the Chambre des Métiers. - Embroidery artist Yanis Miltgen, whose sculptural textile work has gained international acclaim. - Ceramicist Ellen van der Woude, whose work is influenced by nature, harmony and emotional resonance. Ambassador Barbara Karpetová speaks so eloquently about the changing borders and names of her homeland, and how, throughout this, the language of the artists developed its own conversation with people. The humour that can be spotted in artisans' work through generations of history; the means to remain resilient through periods of political repression. Craft can hold the history and identity of a nation's people. Her Excellency also highlighted the psychological importance of making: the sense of satisfaction in producing something from beginning to end, and the power of craft to reconnect us with our own creativity which is so easily lost in an era of screens and speed. Ambassador Barbara also spoke about the rich material landscape of ‘Bohemia' which easily allowed the arts of certain genres to flourish, such as glass-making. On the Luxembourg side, Tom Wirion, Director General of the Chambre des Métiers, underscored how essential the craft sector is to the country's cultural landscape. Tom noted that one of the greatest challenges remains perception: encouraging young people (and parents) to view skilled trades as a stable, innovative, and rewarding career path. “Buying a crafted object,” he explained, “means investing in a gesture, not just a product.” His vision is to make artisans visible, valued, and actively supported through new pathways, partnerships, and gallery collaborations.  And naturally the educational system has to allow this subject to shine more too. Ceramic artist Ellen van der Woude, formerly a lawyer, turned to ceramics after personal loss and found profound therapeutic power in clay. Her sculptures embrace movement, tension, harmony, and imperfection: an homage to nature's organic balance. For this edition, she presents three works inspired by the transition from winter to spring, reminding us that renewal follows even the longest winters.  Ellen's own confidence in realising that she was indeed an artist only settled once she won the Jury Prize in the first edition of De Mains de Maîtres. She went on to win numerous other awards since. Yanis Miltgen, at just 24 years, found embroidery at the age of 15. Like Ellen, he found working with his hands and mind to be therapy as he had panic attacks at school. Yanis has won the most prestigious embroidery prize (just last week in London); the Hand & Lock Prize. He also won “Les de(ux) mains” Prize from the Comité Colbert (which is ‘the voice of luxury in France). Yanis has brought embroidery to an entirely new level of textile sculptural artistry, merging embroidery with metal, silicone, and reclaimed materials. His pieces, often requiring hundreds of hours, push the boundaries of what textile art can be: scientific in process, poetic in effect. We are reminded at the end by Ambassador Karpetová that even we, as customers, continue this line of artisan appreciation, as we observe the flow of an artists hands' into our homes, or gifting to a loved one. The continuity of time and art, heritage and thought, all combined. These are the things of divine creation which we can contemplate. To stand amongst these curated pieces, visit De Mains De Maîtres 20th to 23rd of November, 10am to 6.30pm, no entrance fee at 19 Avenue de la Liberté. Useful Links https://www.demainsdemaitres.lu/en/ Czech Embassy • Website: https://mzv.gov.cz/luxembourg • Facebook: https://www.facebook.com/AmbassadeTchequeLuxembourg/ Tom Wirion – Chambre des Métiers • https://www.cdm.lu • LinkedIn: https://www.linkedin.com/in/tom-wirion/ Yanis Miltgen • Instagram: https://www.instagram.com/miltgen_design/?hl=en Ellen van der Woude • Website: http://www.ellenvanderwoude.com • Instagram: https://www.instagram.com/ellenvanderwoude/ • Facebook: https://www.facebook.com/madebyEF/

The Czech republic is the Pays d'Honneur for this biennial event. De Mains De Maîtres is dedicated to excellence in craftsmanship, creativity, and the profound artistry of making things by hand. This, the 5th edition of the biennale, has grown into one of the most prestigious applied Art and Design events in the Greater Region. De Mains de Maîtres was founded in 2016 under the patronage of Their Royal Highnesses, the Grand Duke and Grand Duchess of Luxembourg.  The mission is to honour craftsmanship and give visibility to those who shape our world with their hands. In this conversation we will discuss how craftsmanship connects heritage, identity, sustainability, and emotional well-being across generations. It is linked to the materials around us, the conversations and subversions of the day, the need to slow down and connect with our world through our hands and our heads. Artistry of this level is worth elevating, celebrating, respecting and encouraging through our educational system - another theme of the conversation. This year hosts Czechia as the Pays d'Honneur, bringing centuries of glassmaking, ceramics, puppetry and design heritage to Luxembourg. My guests this week are: - Her Excellency, Ambassador Barbara Karpetová, who has been instrumental in coordinating Czechia's participation. - Tom Wirion, Director General of the Chambre des Métiers. - Embroidery artist Yanis Miltgen, whose sculptural textile work has gained international acclaim. - Ceramicist Ellen van der Woude, whose work is influenced by nature, harmony and emotional resonance. Ambassador Barbara Karpetová speaks so eloquently about the changing borders and names of her homeland, and how, throughout this, the language of the artists developed its own conversation with people. The humour that can be spotted in artisans' work through generations of history; the means to remain resilient through periods of political repression. Craft can hold the history and identity of a nation's people. Her Excellency also highlighted the psychological importance of making: the sense of satisfaction in producing something from beginning to end, and the power of craft to reconnect us with our own creativity which is so easily lost in an era of screens and speed. Ambassador Barbara also spoke about the rich material landscape of ‘Bohemia' which easily allowed the arts of certain genres to flourish, such as glass-making. On the Luxembourg side, Tom Wirion, Director General of the Chambre des Métiers, underscored how essential the craft sector is to the country's cultural landscape. Tom noted that one of the greatest challenges remains perception: encouraging young people (and parents) to view skilled trades as a stable, innovative, and rewarding career path. “Buying a crafted object,” he explained, “means investing in a gesture, not just a product.” His vision is to make artisans visible, valued, and actively supported through new pathways, partnerships, and gallery collaborations.  And naturally the educational system has to allow this subject to shine more too. Ceramic artist Ellen van der Woude, formerly a lawyer, turned to ceramics after personal loss and found profound therapeutic power in clay. Her sculptures embrace movement, tension, harmony, and imperfection: an homage to nature's organic balance. For this edition, she presents three works inspired by the transition from winter to spring, reminding us that renewal follows even the longest winters.  Ellen's own confidence in realising that she was indeed an artist only settled once she won the Jury Prize in the first edition of De Mains de Maîtres. She went on to win numerous other awards since. Yanis Miltgen, at just 24 years, found embroidery at the age of 15. Like Ellen, he found working with his hands and mind to be therapy as he had panic attacks at school. Yanis has won the most prestigious embroidery prize (just last week in London); the Hand & Lock Prize. He also won “Les de(ux) mains” Prize from the Comité Colbert (which is ‘the voice of luxury in France). Yanis has brought embroidery to an entirely new level of textile sculptural artistry, merging embroidery with metal, silicone, and reclaimed materials. His pieces, often requiring hundreds of hours, push the boundaries of what textile art can be: scientific in process, poetic in effect. We are reminded at the end by Ambassador Karpetová that even we, as customers, continue this line of artisan appreciation, as we observe the flow of an artists hands' into our homes, or gifting to a loved one. The continuity of time and art, heritage and thought, all combined. These are the things of divine creation which we can contemplate. To stand amongst these curated pieces, visit De Mains De Maîtres 20th to 23rd of November, 10am to 6.30pm, no entrance fee at 19 Avenue de la Liberté. Useful Links https://www.demainsdemaitres.lu/en/ Czech Embassy • Website: https://mzv.gov.cz/luxembourg • Facebook: https://www.facebook.com/AmbassadeTchequeLuxembourg/ Tom Wirion – Chambre des Métiers • https://www.cdm.lu • LinkedIn: https://www.linkedin.com/in/tom-wirion/ Yanis Miltgen • Instagram: https://www.instagram.com/miltgen_design/?hl=en Ellen van der Woude • Website: http://www.ellenvanderwoude.com • Instagram: https://www.instagram.com/ellenvanderwoude/ • Facebook: https://www.facebook.com/madebyEF/

Suite du drame des médecins Maïté Blanchette-Vézina et Éric Duhaime Le PQ parlera de monnaie La rencontre Robitaille-Dutrizac avec Antoine Robitaille et Benoit Dutrizac. Regardez aussi cette discussion en vidéo via https://www.qub.ca/videos ou en vous abonnant à QUB télé : https://www.tvaplus.ca/qub ou sur la chaîne YouTube QUB https://www.youtube.com/@qub_radio Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Today on the Poddy: 01:00 - Seeing a real life cowboy 04:50 - Avoiding hospitals and racking up injuries 15:20 - Tips for working out a ring size 19:00 - Luke is engaged! 23:00 - NFR Stats update 27:30 - Jay's random connections 35:20 - Plumbing explosion Hunters Element In The Wild Range: ⁠https://www.hunterselement.com/search?q=in+the+wild Hit us up and get all our links: https://linktr.ee/notforradio Become a Sniper Elite: https://plus.rova.nz/ Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:59:14 - Le Cours de l'histoire - par : Xavier Mauduit, Maïwenn Guiziou - À l'assaut ! À l'entrée en guerre en 1914, la société française se représente le soldat comme un fantassin prompt à s'engager dans le corps-à-corps, le fusil à baïonnette en avant. La réalité est tout autre. Sur le front, l'insouciance des combattants se heurte à la violence de l'artillerie moderne. - réalisation : Thomas Beau - invités : Cédric Marty historien et inspecteur dans l'académie de Toulouse; Dimitri Chavaroche enseignant-chercheur en histoire contemporaine à l'Université de Haute-Alsace

durée : 00:12:22 - Journal de 7 h - Ville clef sur le front est-ukrainien, sa chute serait un véritable coup dur pour l'armée ukrainienne, tant la ville est au carrefour de nombreuses voies stratégiques.

durée : 00:12:22 - Journal de 7 h - Ville clef sur le front est-ukrainien, sa chute serait un véritable coup dur pour l'armée ukrainienne, tant la ville est au carrefour de nombreuses voies stratégiques.

durée : 00:10:32 - L'invité de 7h50 du week-end - par : Ali Baddou, Marion L'hour - Dans son essai, "Otage : 491 jours aux mains du Hamas", publié aux éditions Michel Lafon, Eli Sharabi raconte son enlèvement, le 7 octobre 2023 dans le kibboutz de Beeri, et sa captivité. Il est l'invité de Marion L'Hour. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Aujourd'hui, Antoine Diers, consultant, Laura Warton Martinez, sophrologue, et Mourad Boudjellal, éditeur de BD, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

durée : 00:58:54 - Avec philosophie - par : Géraldine Muhlmann, Nassim El Kabli - Si la technique est prise en grippe par bon nombre de philosophes du 20e siècle, des penseurs, comme Bernard Stiegler et Gilbert Simondon, appellent à porter sur elle un regard différent. Et si nos oppositions conceptuelles entre humanité et technicité étaient stériles ? - réalisation : Nicolas Berger, Riyad Cairat - invités : Hadi Rizk Professeur honoraire en khâgne au Lycée Henri IV à Paris; Anne Alombert Philosophe, maîtresse de conférences à l'Université Paris 8, spécialiste des enjeux anthropologiques des transformations technologiques contemporaines

Maryse a arrêté de fumer grâce à la cigarette électronique, mais elle souffre de troubles obsessionnels compulsifs (TOC) qui l'amènent à se laver les mains de manière excessive. Elle est suivie par une psychologue et un psychiatre pour un trouble bipolaire, mais elle trouve difficile de gérer ses TOC malgré les thérapies comportementales proposées. Elle cherche des solutions pour réduire ses compulsions, notamment en notant ses comportements et en utilisant des gants pour limiter les contacts directs. Chaque soir, en direct, Caroline Dublanche accueille les auditeurs pour 2h30 d'échanges et de confidences. Pour participer, contactez l'émission au 09 69 39 10 11 (prix d'un appel local) ou sur parlonsnous@rtl.frHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:58:32 - Avec philosophie - par : Géraldine Muhlmann, Nassim El Kabli - Si l'on oppose spontanément l'art et l'artisanat, cette distinction n'a rien d'évident. Pour les Grecs anciens, l'art et l'artisanat étaient abordés par le même mot, la "technè". Pour autant, les philosophes grecs introduisaient d'autres catégories d'appréciation. - réalisation : Nicolas Berger - invités : Fabienne Baghdassarian Maître de conférences en histoire de la philosophie ancienne à l'université de Rennes, spécialiste d'Aristote et de la tradition aristotélicienne.; Nicolas Le Merrer Maître de conférences en philosophie ancienne et philosophie politique, responsable du département de philosophie à l'université de Brest

durée : 00:58:37 - Avec philosophie - par : Géraldine Muhlmann, Nassim El Kabli - La technique repousse sans cesse les limites du corps humain, le prolonge, le répare, parfois même le dépasse. Elle en révèle la puissance autant qu'elle en transforme la nature. Corps biologique ou corps artiste : et si l'homme possédait plusieurs corps ? - réalisation : Nicolas Berger - invités : Georges Vigarello Historien, philosophe, directeur d'études à l'École des hautes études en sciences sociales; Bernard Sève Professeur émérite en esthétique et philosophie de l'art à l'université de Lille; Philippe Descola Anthropologue français, professeur émérite au Collège de France

durée : 00:57:43 - Avec philosophie - par : Géraldine Muhlmann, Nassim El Kabli - Loin d'être une enveloppe neutre, le corps porte la marque de la société qui le façonne. Pour Marcel Mauss, il devient un vecteur d'apprentissage et de transmission culturelle et prolonge le grand geste durkheimien. - réalisation : Nicolas Berger - invités : Mélanie Plouviez Maître de conférences en philosophie à l'université Côte d'Azur, en charge du pilotage du projet de recherche "Philosophie de l'héritage" ; Nathan Schlanger Archéologue et historien des sciences sociales, professeur d'archéologie à l'École nationale des Chartes; Jean-François Bert Sociologue et historien des sciences sociales, maître d'enseignement et de recherche à l'Université de Lausanne.

Saviez-vous que près de 40 % des passagers ressentent une forme d'anxiété en avion, et qu'une personne sur dix a une véritable peur panique ? Pourtant, le transport aérien reste le moyen de transport le plus sûr au monde.Dans cet épisode de French Expat, je reçois Mathieu Allouch, alias Mathieu le Stewart, créateur de contenu, PNC depuis sept ans et auteur du Guide anti-stress de l'avion (Voyage Gallimard). Ensemble, on explore les origines multiples de la peur en avion, les fausses croyances autour de la sécurité, et les astuces concrètes pour voyager plus sereinement.Mathieu partage aussi son parcours de vie entre la France, Londres et les airs, son regard plein de tendresse envers ses passagers, et son humour bienveillant qui a conquis les réseaux. Un épisode à écouter avant votre prochain vol, pour embarquer plus léger, dans tous les sens du terme.

Dans cet épisode enregistré en live et en public lors de la soirée Les Audacieusesdu 2 octobre, nous avons eu la joie d'interviewer Marine Barnérias, une femme solaire, libre et profondément inspirante.Ensemble, nous avons parlé de la place de l'audace dans sa vie : celle qui pousse à se révéler, à oser être soi, à suivre son intuition malgré les doutes et les regards.Marine partage avec sincérité son parcours, ses prises de risques, ses élans du cœur et ce lien si fort qui l'unit à sa grand-mère — véritable fil rouge de son histoire et de sa transmission.Un échange vibrant, plein d'émotions et d'énergie, qui vous touchera autant qu'il m'a marqué, je l'espère. Belle écouté ! Ce podcast est soutenu par Les Carnets de Mains en Mains, carnets de transmission, à découvrir sur @carnets.demainsenmains et https://carnets-dmem.com. Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

La main, avec ses cinq doigts, est un outil de haute précision. Elle est notre viatique pour appréhender en finesse le monde de la matière. Mais lʹinformatique et la robotique ont remplacé nombre de gestes manuels quotidiens. Or, même en ce siècle où la main guide bien souvent des écrans et des claviers, elle reste utilisée pour ses qualités irremplaçables : les professionnel.les de la santé palpent les corps pour diagnostiquer voire pour traiter ; les enfants apprivoisent leur environnement et ancrent leurs apprentissages par les doigts, les crayons, les stylos ou lʹoutil, les artisan.nes modèlent et assemblent les pièces de montres, les personnes âgées retrouvent leur dextérité en pétrissant de lʹargile. Et dans les blocs opératoires, les bras robots ne seraient rien sans les mains expertes des chirurgien.nes. Production : Laurence Difélix Réalisation : David Golan Les invité.es sont : Dannyelle Valente, chercheuse et chargée de cours en psychologie du handicap visuel à lʹUniversité de Genève et maitresse de conférences à lʹUniversité Lumière Lyon 2. & Wassim Raffoul, prof. Honoraire et Médecin Chef en Chirurgie Plastique et de la Main à lʹEnsemble Hospitalier de la Côte.

Invités : - Philippe Brun, député PS de l'Eure. - Charlotte d'Ornellas, journaliste au JDD. - Eliott Mamane, chroniqueur politique. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans le cours de la Dre Lam, aux HUG, des étudiant.es en médecine apprennent l'art de la palpation en gynécologie : position des doigts, pression, fermeté permettent de détecter des tumeurs. Isabel de Vroe Maerten est physiothérapeute et fasciathérapeute. Son toucher subtil sur le corps des patient.es lui permet de sentir les tensions du corps puis de les traiter. Reportages de Samuel Socquet Production : Laurence Difélix Réalisation : Jonathan Haslebacher

Dans une forêt de Romainmôtier (VD), des enfants de 6 à 12 ans manient haches et couteaux dans un atelier taille de bois de l'association Hêtre Tribu. Pour que leur main soit précise et sûre, elle doit être le prolongement d'un " esprit tranquille ". L'occasion de développer sa dextérité manuelle, d'exercer sa concentration et de soutenir certains apprentissages scolaires, comme l'explique Edouard Gentaz, professeur de psychologie du développement à l'Université de Genève. Reportages de Samuel Socquet Production : Laurence Difélix Réalisation : Jonathan Haslebacher

Cinq paires de mains ridées malaxent l'argile aux Geneveys-sur-Coffrane (NE), dans l'atelier de poterie Barbotine. Au contact de la terre, les doigts retrouvent leur autonomie. Sous la caresse des mains naissent bols, tasses ou assiettes. Malvoyante, Muriel Siksou a fondé l'association L'Art d'inclure. La médiation culturelle permet aux personnes malvoyantes d'accéder aux œuvres, notamment par le toucher. Reportages de Samuel Socquet Production : Laurence Difélix Réalisation : Jonathan Haslebacher

Dans une salle d'opération des HUG, les 4 bras d'un robot pratiquent une ablation du rein. Installé devant un écran 3D à quelques mètres du corps de sa patiente, le prof. Massimo Valerio , assisté des Dr Benamran et Windisch, dirige les mouvements du robot avec ses mains et ses pieds. Loin de remplacer le geste manuel, la robotique permet de l'amplifier pour plus de précision et moins d'impact sur le corps des patient.es. Reportages de Samuel Socquet Production : Laurence Difélix Réalisation : Jonathan Haslebacher

Dans l'usine Audemars Piguet du Brassus (VD), les ouvrières et ouvriers horlogers mettent en œuvre des savoir-faire ancestraux. Parmi ces employé.es, certain.es ouvragent et assemblent à la main des montres de luxe qui coûtent cent fois leur salaire mensuel. Pour la beauté du geste. (Première diffusion le 4 septembre 2012. Reportage : Marc Giouse, réalisation : Jérôme Nussbaum, production : Véronique Marti). Reportages de Samuel Socquet Production : Laurence Difélix Réalisation : Jonathan Haslebacher

Invité : Éric Ciotti, président de l'Union des droites pour la République et député des Alpes-Maritimes Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Entre 904 et 913 morts, dont plus de 300 enfants. Plus de quarante ans après le massacre de la secte du Temple du Peuple, en pleine jungle du Guyana, le décompte n'est toujours pas établi avec précision. Ce 18 novembre 1978, le gourou américain Jim Jones, anéantissait dans la terreur, le poison, les cris et les rafales de mitraillettes, la puissante organisation dont il avait posé la première pierre une vingtaine d'années auparavant. Le monde entier, interloqué, découvre alors les images de cette tuerie de masse commanditée par un seul homme. Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Anne Morel est cadre de santé en infectiologie au CHANGE (Centre Hospitalier Annecy Genevois). Inquiète de voir l'hygiène des mains se dégrader dans son service, notamment car le temps de friction n'était pas respecté, Anne a décidé de se former au design thinking pour imaginer une solution.Après quelques mois d'interviews et d'ateliers d'intelligence collective, Shazic est né : un dispositif qui déclenche un morceau de musique de 30 secondes à chaque fois qu'une main passe sous le distributeur de solution hydro-alcoolique.Une belle manière de rendre ludique & fun, un sujet habituellement plutôt rébarbatif !Envie d'en savoir plus sur nos formations ?Rendez-vous sur notre site : https://lowpital.care/formations/design-thinking-sante

« Le Fils de l'homme va être livré aux mains des hommes. Les disciples avaient peur de l'interroger sur cette parole » (Lc 9, 43b-45)Méditation par le Père Jean-Marie PetitclercChant final : "Viens Esprit saint" de AD DEI GLORIAMRetrouvez tous nos contenus, articles et épisodes sur rcf.frSi vous avez apprécié cet épisode, participez à sa production en soutenant RCF.Vous pouvez également laisser un commentaire ou une note afin de nous aider à le faire rayonner sur la plateforme.Retrouvez d'autres contenus de vie spirituelle ci-dessous :Halte spirituelle : https://audmns.com/pMJdJHhB. A. -BA du christianisme : https://audmns.com/oiwPyKoLe Saint du Jour : https://audmns.com/yFRfglMEnfin une Bonne Nouvelle : https://audmns.com/afqCkPVConnaître le judaïsme : https://audmns.com/VTjtdyaEnfin, n'hésitez pas à vous abonner pour ne manquer aucun nouvel épisode.À bientôt à l'écoute de RCF sur les ondes ou sur rcf.fr !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Décoller sans stress, c'est possible ! Mains moites, ventre noué, peur du vide... Mathieu, ancien animateur radio désormais steward et star d'Instagram, connaît toutes ces angoisses par cœur. Il livre conseils et anecdotes de bord pour transformer votre vol long-courrier en voyage zen.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Joining Graeme Raubenheimer to explore the art, science, and joy of braaing are Jill Van As, acclaimed chef and author, and Jan Braai, renowned braai master and advocate of National Braai Day. Together, they’ll share tips on the best meats, sides, and braai etiquette, while highlighting how this beloved tradition plays a role in celebrating our heritage. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Auditeurs : BERTILLE : 22h47/23h17 Mise sous psychotropes quand elle était ado, la vie de Bertille est devenue un enfer. https://www.mesopinions.com/petition/sante/psychotropes-e-danger-france/252024   LAURA : 23h21/23h43 Née avec les pieds bots, Laura est décidée à ne pas se soucier du regard des autres.   SOPHIE : 23h47/00h41 Autrefois complices, Sophie en est venue aux mains avec son fils.   KARINE : 00h44/01h00 Karine dénonce les méthodes agressives de l'ASE dont elle est victime. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Time Stamps: 00:00 - Intro 8:00 - Funny Portugal Stories          20:17 - Rc News 28:48 - Ebuggy Track Talk  56:48 - Practice Day #1 1:10:09 -  Practice Day #2  1:14:09 - Qualifying Day #1 1:26:27 - Day# 1 Qualifying , LCQ 1:33:24 - How did Pekko Regroup 1:48:50 - Finals day 1:50:20 - Practice A Final - Best Race  1:53:48 - Orlowski's Plans didnt work. 1:55:31 - Ongaro Canas Clash & The Aftermath 2:08:11 - A Final #2 Congrats Marcus Kaerup 2:11:59 - A Final #3 2:15:19 - JQ Rules are Rules Icing The Kicker 2:23:10 - Schumacher Drivers using XRAY cars? 2:25:55 - What If Maifield & Phend Ran Mayakos? 2:31:30 - Team Associated Flowers! 2:36:49 - Winners & Losers 2:50:32 - More Bump Ups 2:58:35 - Charging at pit table is safer 3:01:28 - No Track Announcing Complete Silence  3:09:50 -  America Vs Europe - History lesson & Conclusion 

durée : 00:03:49 - Sous les radars - par : Sébastien LAUGENIE - Aujourd'hui en Géorgie le Parlement a voté et enterré l'opposition sur la base d'un rapport produit par une commission aux ordres et qui accuse l'opposition d'activités anticonstitutionnelles Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:03:49 - Sous les radars - par : Sébastien LAUGENIE - Aujourd'hui en Géorgie le Parlement a voté et enterré l'opposition sur la base d'un rapport produit par une commission aux ordres et qui accuse l'opposition d'activités anticonstitutionnelles Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Aujourd'hui, je pars à la rencontre de Frédérick Mathis, Co-fondateur du réseau des écoles de la transition écologique - ETRE qui vise à accompagner et former les jeunes en transition aux métiers de Demain ! Ensemble nous parlerons de scolarité, de mixité et de métiers d'avenir. Pour en savoir plus sur le travail de Frédérick, je vous invite à vous rendre sur le site Web des écoles ETRE. Pour continuer la lecture de Frédérick, il s'agissait du livre d'Élisée Reclus "Histoire d'un ruisseau". 2030 Glorieuses c'est le podcast des nouvelles croissances. Car non, demain n'est pas foutu ! Oui, le futur peut se révéler être autrement plus enthousiasmant que la période actuelle. À condition de se mettre (enfin) à la hauteur des enjeux de notre siècle…C'est ce que nous explorerons ensemble toutes les deux semaines dans le podcast 2030 Glorieuses. Quelles sont nouvelles croissances qui nous attendent dans la société durable, solidaire et joyeuse de demain ? Avec nos invité·es, nous imaginerons les valeurs fortes qui vont se déployer largement et pour quels bénéfices. Nous évoquerons les indicateurs qui nous permettront de mesurer ces changements souhaitables. Et nous tenterons même de deviner quelles étapes et quelles ruptures ont été nécessaires pour y parvenir. Et pour retrouvez notre galaxie utopiste, rendez-vous sur 2030glorieuses.org. Le podcast est soutenu par La Nef, la coopérative bancaire citoyenne qui soutient depuis plus de 30 ans les porteurs de projets sociaux, écologiques et culturels. Plus d'infos sur lanef.com.

Tous les matins à 7H10 et 9h45, on vous donne des bonnes nouvelles.

Josh and I are joined by fellow Meatball Matt Leahy, who is currently in first place in the inaugural Champions League.What is your prep like for drafts? Are you a projection guy?How deep into the new analytics do you go?CLQ 2024 & 2025What about the Champions league format appealed to you?When did you draft your teams? IE: early, late..Did you think of player shares across all 3 formats and if you wanted to level up or diversify or just let things happen naturally?Champions League 2025Describe the feeling at the live draft in VegasAuction experience. How did you go about prepping and sticking to your approach in that live auction in Vegas?How has FAAB been in Champions leagues vs other Mains? ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PullHitter merch is here! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Welcome to the PullHitter Podcast, your destination for actionable resources and tools to grind your way to ultimate fantasy baseball success.Support my work and join the Pull Hitter Patreon:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-Access to lively Discord with highly active members sharing player evaluations, draft boards and strategies..get a leg up on your league mates!-Player Breakdowns series in audio and video form-Draft recaps from me-additional Launch Angle episodes-additional Guest episodes-ad free listening-Much more!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://patreon.com/user?u=32383693&utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow on twitter: @pullhitterpod ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/PullHitterPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ @deadpullhitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/deadpullhitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email : pullhitterpodcast@gmail.com Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠pullhitter.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠My link tree with all of my links in one spot:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/pullhitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Also check out me cohosting the Launch Angle Podcast with Jeff Zimmerman and Rob Silver!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/robe