Podcasts about Mains

durée : 00:28:42 - La Série fiction - "Nous vous voyons. Winston Smith, matricule 60 79. Julia Burton, matricule 55 13, levez-vous. Placez-vous au milieu de la pièce, en face du télécran. Mains croisées derrière la tête. Vous n'avez pas le droit de vous toucher. Vous êtes en état d'arrestation." - réalisation : Volodia Serre

Entre Ciel et Terre, 10 minutes pour nourrir ton esprit avant de nourrir ton corps, le rendez-vous de ce Ramadan chez Bayt Al Hikma Podcast. Le thème d'aujourd'hui : Comment le sourire est une belle sadaqa. Qu'Allah accepte ton jeûne.Bonne écoute !

durée : 00:28:42 - La Série fiction - "Nous vous voyons. Winston Smith, matricule 60 79. Julia Burton, matricule 55 13, levez-vous. Placez-vous au milieu de la pièce, en face du télécran. Mains croisées derrière la tête. Vous n'avez pas le droit de vous toucher. Vous êtes en état d'arrestation." - réalisation : Volodia Serre

Témoignage consommateur de Charlène G., interviewée par Eric lors d'une Visio le 5 novembre 2025.----  Après avoir déjà essayé de nombreuses méthodes pour perdre du poids, Charlène découvre Kriss-Laure sur Facebook et clique, sans trop y croire… Recontactée par un Conseiller-distributeur Kriss-Laure, elle se dit qu'elle n'a “rien à perdre” et se lance.Au départ, ses attentes sont claires : perdre du poids, dire stop aux ballonnements, retrouver une hygiène de vie plus saine, et gagner du temps au quotidien.Mais la vraie surprise arrive là où elle ne l'attendait pas. En quelques jours, elle sent que son corps change : cheveux plus brillants, ongles plus forts… Puis vient un soulagement immense : sa dyshidrose (eczéma des mains et des pieds), douloureuse et handicapante depuis des années, s'apaise progressivement jusqu'à ne plus revenir. Et derrière ces changements visibles, il y a l'invisible : ses problèmes d'assimilation et ses carences, suivis médicalement depuis longtemps. Prises de sang à l'appui, elle observe une évolution concrète : sa ferritine se maintient mieux, elle rechute moins vite et peut espacer ses injections de fer. Pour elle, ce n'est pas qu'un ressenti : c'est un soutien mesurable.Côté silhouette, Charlène annonce un démarrage encourageant dès l'Offre Découverte (environ -2 à -2,5 kg en 10 jours). Son objectif pour 2026 : avancer plus régulièrement, et atteindre pas à pas son poids idéal.----Gammes consommées : Entremets, Potage, Tonic.----Inscrivez-vous pour suivre nos prochains webinaires✨ : https://kriss-laure.com/pages/agendaHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Justice expéditive et violences : quand certains prennent la loi entre leurs mains, les autorités appellent au respect de l'État de droit by TOPFM MAURITIUS

Aujourd'hui, je vous emmène dans un lieu à part. Un refuge parisien, rempli de livres, de souvenirs de voyage, de mots, de rires. Un lieu à l'image de mon invité, qui a mille vies et poursuivi avec constance son obsession de comprendre le monde pour mieux l'habiter. Je vous présente cette semaine une discussion avec Erik Orsenna.Philosophe, économiste, homme de politique de formation et de pratique, Erik Orsenna a accompagné le pouvoir, été plume de François Mitterrand, servi l'État pendant des décennies. Mais surtout, Erik est écrivain. Écrivain voyageur. Conteur infatigable du monde. Arpenteur des fleuves, des ports, des matières premières, des inégalités, des colères et des espérances humaines. Tout au long de ses 70 livres, il éclaire la géopolitique du vivant, les équilibres Nord-Sud, la mondialisation des ressources, les tensions démocratiques… sans jamais cesser d'enchanter.Son livre L'exposition coloniale a été récompensé en 1988 par le prix Goncourt et dix ans plus tard, il entre à l'Académie française. Erik Orsenna porte une voix profondément engagée et jamais amère. Une voix gourmande, curieuse, joyeuse. C'est une intelligence vive, parfois rebelle, animée par une conviction rare : comprendre, transmettre et agir. Dans un monde traversé par les crises écologiques, démocratiques et sociales, il nous rappelle que le possible est encore là.Que la joie peut être une force politique.Que le temps long, l'amitié, la transmission et l'émerveillement sont des boussoles précieuses.Et que le difficile métier de vivre est un bonheur, une joie de chaque jour. Dans cet épisode, nous allons remonter le temps, parler d'enfance, de voyages, de fleuves, de politique, de littérature, de démocratie, de travail, de gratitude…Bref, tenter de comprendre qui est Erik Orsenna — et ce que son regard peut nous apprendre aujourd'hui.

durée : 00:06:00 - La tech la première - Le monde de l'intelligence artificielle est en ébullition avec l'arrivée d'OpenClaw. Cette IA, promet de transformer notre quotidien en gérant des actions numériques concrètes. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Aujourd'hui, Emmanuel de Villiers, entrepreneur, Bruno Poncet, cheminot, et Zohra Bitan, fonctionnaire, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Tous les matins, 8h50 sur Chérie FM, Alex et Tiffany l'équipe du Réveil Chérie vont chacun vous donner une info ! Une seule est vraie ! L'autre est complètement fausse !" A vous de trouver qui dit vrai !

On vous pose la question : J'ai fait des pieds et des mains pour avoir ça. On jasera des nids de poule avec notre informateur Étienne Phénix. On joue à retour vers le passé avec notre animateur de Quiz Ben K7. Bonne écoute !

durée : 00:11:19 - Les Midis de Culture - par : Marie Labory - Les pianistes Bertrand Chamayou et Leif Ove Andsnes s'attèlent à la tâche délicate du jeu à quatre mains sur certaines des dernières œuvres composées par Schubert. - réalisation : Laurence Malonda - invités : Anna Sigalevitch Journaliste et auteure; Emmanuel Dupuy Rédacteur en chef du magazine Diapason

In this episode of the Ash Said It Show, we dive deep with Julie Colombino-Billingham, the visionary founder of Deux Mains. What started as a disaster relief mission in Haiti turned into a high-end, solar-powered fashion revolution. Julie isn't just making bags; she's rewriting the rules of luxury and prove that "Made in Haiti" is a global gold standard. The name Deux Mains means "Two Hands" in French. But as Julie explains to Ash, it's about way more than just the physical act of sewing. The Heartbeat: It represents a handshake between the person who made the bag and the person who carries it. The Deeper Meaning: It's a bridge that closes the gap between the consumer and the artisan. When you hold a Deux Mains piece, you aren't just holding leather—you're holding the dignity and the future of a professional maker in Port-au-Prince. Deux Mains doesn't just hire people; it's an artisan-owned business. This isn't your typical factory setup. The Soul of the Product: Julie emphasizes that because the artisans have a stake in the company, the quality is unmatched. The Quality Shift: When you own what you make, you don't cut corners. Every stitch carries the pride of someone building their own legacy, not just working for a paycheck. For those of us used to the "cheap and fast" cycle of fast fashion, Julie wants the first touch of a Deux Mains piece to be a sensory reset. "I want them to feel the weight of intention. Fast fashion feels temporary; this feels permanent. It's the difference between a product and a story." Haitian culture is vibrant, loud, and incredibly resilient. Julie weaves that island spirit into every seasonal collection. The Aesthetic: Think bold colors and textures that reflect the local art and the "never-back-down" attitude of the Haitian people. The Vibe: It's a mix of rugged durability and tropical elegance—designed to handle the real world while looking like a work of art. Julie drops a truth bomb on the podcast about what "sustainability" actually means. The Secret: You can't have an "eco-friendly" product if the people making it are in poverty. The Message: True ethical fashion requires a living wage. If a brand saves the planet but exploits the person, it's not sustainable. Julie urges consumers to look for the "how"—like Deux Mains' 100% solar-powered factory and fair trade certifications. Web: https://deuxmains.com/ Looking for that extra spark to level up your life? Say hello to Ash Brown—your go-to American powerhouse, motivational speaker, and the ultimate hype-woman for your personal and professional growth. Ash isn't just a voice in personal development; she's a trusted friend who brings real-talk wisdom and contagious energy to every conversation. Whether you're stuck in a rut or ready to scale your dreams, Ash is here to fuel your journey with a mix of heart and hustle.

Maintenant Vous Savez, c'est aussi ⁠Maintenant Vous Savez - Santé⁠ et ⁠Maintenant Vous Savez - Culture⁠. Mains moites, boule dans la gorge, bouche sèche ou encore tremblements… On connait tous les symptômes du trac. Même les grands comédiens expérimentent le même phénomène avant de monter sur scène. Dans le dictionnaire Larousse, on trouve cette définition du trac : « Une peur ou une angoisse irraisonnée que quelqu'un éprouve au moment de paraître en public, de subir une épreuve, d'exécuter un exercice dangereux… » Car contrairement à la timidité qui est un trait de personnalité, le trac survient ponctuellement lorsqu'on exécute une tâche ou une performance.  Comment peut-on surmonter ce phénomène ? Comment maitriser son trac au quotidien ? Quelles sont les astuces ? Écoutez la suite de cet épisode de "Maintenant Vous Savez - Santé". Un podcast Bababam Originals, écrit et réalisé par Olivia Villamy. Première diffusion : avril 2023 A écouter aussi : ⁠Quels sont les effets du stress sur notre santé ?⁠ ⁠Quels sont les 3 conseils pour lutter contre la procrastination ?⁠ ⁠Quelles sont les 3 astuces pour se libérer des pensées négatives ? Retrouvez tous les épisodes de "Maintenant vous savez - Santé". Suivez Bababam sur Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

On ne compte plus les œuvres d'art, films, romans ou bandes dessinées, qui parlent des parcours migratoires. Mais peu sont le fait de personnes exilées. Une bande dessinée, publiée par Fremok éditions, en fait partie. ID. Noires, récits d'exils des mains des sans-papiers a été créée par huit auteurs à partir du parcours de certains d'entre eux, membres de Baraka Grafika et d'un collectif de sans-papiers à Bruxelles.   À lire aussiJusqu'au bout de la langue : comment traduire les récits des demandeurs d'asile ?

On ne compte plus les œuvres d'art, films, romans ou bandes dessinées, qui parlent des parcours migratoires. Mais peu sont le fait de personnes exilées. Une bande dessinée, publiée par Fremok éditions, en fait partie. ID. Noires, récits d'exils des mains des sans-papiers a été créée par huit auteurs à partir du parcours de certains d'entre eux, membres de Baraka Grafika et d'un collectif de sans-papiers à Bruxelles.   À lire aussiJusqu'au bout de la langue : comment traduire les récits des demandeurs d'asile ?

Vous l'avez sans doute déjà remarqué si vous avez laissé vos mains un certain temps dans l'eau. Cela finit par former des espèces de petites vaguelettes sur la peau des doigts. Quand les doigts restent mouillés trop longtemps, une commande nerveuse se déclenche, elle rend alors les vaisseaux sanguins plus fins à leurs extrémités. Résultat, le volume de nos doigts diminue mais la peau dessus, elle, conserve sa taille, ce qui crée ces petits sillons que vous observez. Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans cet épisode, Simon nous raconte comment sa passion pour le photoreportage et les peuples autochtones l'a conduit à vivre l'expérience la plus unique de sa vie. Entre traditions ancestrales, violence brute et amitiés inattendues, il revient sur une invitation qu'on ne refuse pas ... et une aventure complètement zinzin, selon nous.Retrouvez Simon : sur Instagram : https://www.instagram.com/simonruiz.documentaire/sa chaîne youtube : https://www.youtube.com/@simonruiz.documentaireTu as toi aussi vécu une histoire qui mérite son épisode de ZINZIN ?drôle, flippant ou émouvant ? Écris-nous par mail : papanoeldunorth@gmail.comSi jamais vous n'avez pas de retour de notre part, d'avance, désolé et merci beaucoup !On lit tous les mails avec attention et avec le cœur pour dénicher les meilleures histoires, soyez-en sûr et sûres !Bonne écoute ! :) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

durée : 00:17:10 - Interception - par : Antoine Giniaux - Connaissez-vous le chansigne ? Cette pratique artistique consiste à interpréter des chansons en langue des signes, à destination d'un public sourd ou malentendant. Interception est allé à la rencontre de la pionnière du chansigne en France. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Jésus termine son œuvre en confiant son esprit au Père (Évangile selon Luc 23.46). Ce n'est pas une défaite, mais un acte de confiance totale et volontaire. Il nous donne ainsi le modèle d'une vie et d'une mort remises entre les mains de Dieu.

New year, new purpose. In this episode of I Am Refocused Radio, host Shemaiah Reed interviews Julie Calabro Bellingham, founder of Deux Mains—a humanitarian entrepreneur who turned the 2010 Haiti earthquake response into a global, Fairtrade-verified luxury brand. Julie shares the moment that changed everything—“I don't want money, I need a job”—and how it sparked a 16-year mission built on dignity through work, not charity.They unpack how Deux Mains became the only woman-owned, solar-powered leather goods factory in Haiti, what it takes to build sustainable manufacturing, why listening is a leadership superpower, and how partnerships with Nordstrom and more are expanding the brand's impact. Julie also previews big 2026 goals—including a potential flagship store—and the deeper vision: economic freedom and opportunity for Haiti.https://deuxmains.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.Subscribe now at YouTube.com/@RefocusedNetworkThank you for your time. 

In this special holiday edition of SaaS Fuel, Jeff Mains delivers a powerhouse “Best of 2025” episode. After a year of learning from 104 founder, operator, and investor conversations, Jeff Mains distills the top 10 lessons that moved SaaS companies from the $5M plateau to scaling past $50M. He reveals actionable frameworks, from cash flow management to 10x thinking, and gifts listeners a bundle of premium resources for each lesson—available for free until January 15. If you want a crash course on SaaS growth with practical, battle-tested playbooks, grab these notes and get ready to take action.Key Takeaways00:00 "Top 10 SaaS Growth Lessons"06:10 "Onboarding Framework: Activation to Advocacy"07:34 "Boosting SaaS Net Revenue Retention"10:42 "Transparent Resource Allocation Matters"16:07 "Winning Demos: Connection Over Features"16:54 "AI-Driven Sales Transformation"21:45 "People Strategy for Scaling Success"24:52 "Product-Led Growth Revolution"26:35 "PLG Strategies for Growth"32:53 "Master Storytelling for Greater Success"35:40 "10x Growth Strategy Insights"36:49 "10x Growth Frameworks & Tools"40:20 "Taskology: Productivity Made Simple"Tweetable Quotes“Cash is a fact; profit is an opinion.” — Jeff Mains, echoing Dan DeGolier“Great onboarding isn't just about retention—it's your highest-leverage revenue optimization.” — Jeff Mains“Your engineers aren't slow—they just lack a coherent prioritization framework.” — Jeff Mains, paraphrasing Thanos Diaconcas“Demos don't win on features. They win on human connection and business acumen.” — Jeff Mains“AI's highest value? Making your best people even better.” — Jeff Mains“People don't buy products—they buy transformations.” — Jeff Mains, drawing from David EbnerSaaS Leadership LessonsBe Brutally Honest About Your MetricsTrack cash (not just sales or profit) to survive and scale responsibly.Obsession Over OnboardingMake activation your primary revenue engine—not just an afterthought.Radical Transparency with PrioritizationUse visible, accountable buckets to guide resource allocation and eliminate blame games.Invest in People Before the PainProactively upgrade your leadership and plan succession—don't just react when you outgrow your team.Focus on Stories, Not SpecsYour narrative is your edge. People buy transformation, not just tools.Chase Multipliers, Not PercentagesPlan for 10x, not just 10%—and rethink everything needed for real step-change growth.Guest ResourcesDan DeGolier dan@ascentcfo.comascentcfo.comhttps://www.linkedin.com/in/degolier/Dan's Full Episode:https://championleadership.com/episode-257-dan-degolier-cash-flow-essentials-strategies-for-sustainable-growth/Srikrishnan Ganesansri@rocketlane.comhttps://www.rocketlane.com/https://www.linkedin.com/in/srikrishnangSri's Full Episode:

A huge THANK YOU to our Patrons: Michael Devries, irvin ruiz, Hoshi 127, and Nora Klimek, who are supporting us on the “credited” level. www.patreon.com/bdckrThanks to the following for providing fodder for our Q&A:@TheNadroj10, @XensorFN (Lost Events)@Oblivion_Machine (Mains)@Andree-sigh (Appreciation)Public Mobile referral code: VPM35Z

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.

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.

« 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.

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/

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 - 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 : Maïwenn Guiziou, Thomas Beau, Jeanne Delecroix, Jeanne Coppey, Raphaël Laloum, Chloé Rouillon, Solène Roy - invités : Cédric Marty historien et inspecteur dans l'académie de Toulouse, Dimitri Chavaroche enseignant-chercheur en histoire contemporaine à l'Université de Haute-Alsace Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

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.

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 

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