Podcasts about manioc

durée : 00:20:06 - C'est bon ça, c'est fait en Isère ? - À Voiron, Falonne vous propose un aller simple pour l'Afrique avec des spécialités maison. Sur place ou sur les marchés, Falonne et son équipe vous régalent avec des plats aux saveurs authentiques, comme les sauces gombo et graines, les frites de manioc et les jus de gingembre.

Le manioc est l'aliment de base de la population centrafricaine. Ce produit alimentaire est consommé sur l'ensemble du territoire. Selon un sondage de l'Institut centrafricain des statistiques et des études économiques et sociales (ICASESS), sur dix Centrafricains, neuf mangent du manioc tous les jours. Localement appelé « gozo », le manioc se mange avec tout type de nourriture. Si cette plante occupe une place importante dans l'alimentation des Centrafricains, beaucoup sont également ceux qui gagnent leur vie en la commercialisant.  Comme tous les matins, Joseph Kamela vient d'arriver dans son champ de manioc d'environ 10 hectares, à proximité de Bossongo, en Centrafrique. Sous un hangar, des tubercules de manioc sont entassés à même le sol. Assis sur des tabourets ou par terre, les ouvriers les épluchent. Joseph est un homme d'Église, mais aussi un agriculteur qui cultive le manioc depuis une vingtaine d'années. Ce métier n'a plus aucun secret pour lui :« Je suis pasteur, mais je gagne ma vie à la sueur de mon front. C'est la période de récolte. Après avoir épluché les tubercules, les ouvriers les plongent dans l'eau pendant deux jours avant de les étaler au soleil. Après séchage, le manioc est broyé au moulin afin d'obtenir la farine destinée à la consommation. »Grâce à cette technique de transformation, la clientèle n'est pas seulement locale. Elle provient également de la capitale et de localités environnantes. Debout, à côté du dépôt, avec une vingtaine de sacs en plastique, Hortense, une consommatrice, a parcouru des kilomètres pour s'approvisionner à la source. « Le manioc d'ici est bien blanc avec un goût unique, apprécie-t-elle. Je viens de la capitale, et c'est ici que je me ravitaille chaque mois. Mes enfants n'aiment pas le riz. S'ils ne mangent pas le manioc, ils ne sont pas rassasiés. »À Bossongo, presque tous les habitants sont à la fois producteurs, consommateurs ou commerçants de manioc. Assise sur un tabouret non loin des sacs remplis, Fernande, 38 ans, fait partie de ceux qui tirent profit de cette activité. « Je pratique cette activité depuis une vingtaine d'années, explique cette Centrafricaine. Je suis veuve et c'est grâce à ce travail que j'ai pu construire une maison et payer la scolarité de mes enfants. Le manioc me permet de m'occuper dignement de ma petite famille. »Dans sa plantation, Joseph Kamela emploie également une dizaine d'ouvriers et de démarcheurs qui gagnent leur pain grâce au manioc. Mais dans ce travail, les difficultés ne manquent pas, confie-t-il : « Nos difficultés se résument au manque de matériel, et surtout au tarissement des cours d'eau pendant la saison sèche. Nous n'avons pas de moyens roulants pour évacuer nos produits partout en Centrafrique. Mais nous avons déjà des projets dans ce sens. »À Bossongo, le prix de la cuvette du manioc varie entre 2 000 et 2 500 francs CFA. Une fois acheminés à Bangui ou dans les périphéries, les prix sont ajustés à 3 500 ou 4 000 francs CFA pour permettre aux revendeurs d'en tirer profit.À lire aussiCentrafrique: à la découverte de Bouar, la capitale du haricot

En Centrafrique, la fête de Noël n'a pas dérogé à la règle traditionnelle. Comme à l'accoutumée, de nombreuses familles s'activent dans les marchés pour acheter et préparer la feuille de manioc, la nourriture phare des fêtes à Bangui. En plus des arbres de Noël, des décorations et des cadeaux, ce repas occupe une place importante pendant les festivités. Si certains ménages ont déjà commencé à cuisiner leur ngoundia, une autre appellation de la feuille de manioc, d'autres sont dans les marchés à la recherche du précieux sésame. De notre correspondant à Bangui, Après avoir décortiqué et pilé les feuilles de maniocs dans un mortier, Manuela Shanice Koundjia les fait bouillir dans une grosse marmite. À côté, la jeune mère de famille prépare les condiments dans une poêle. Elle nous décrit les étapes de sa recette.« Les feuilles ont une très forte odeur. Donc, il faut faire bouillir pour faire sortir cette forte odeur. À côté, si vous avez votre poisson fumé, vous pouvez le laver avec de l'eau chaude, et le faire bouillir avec un peu de sel. Vous écrasez vos condiments, comme l'oignon. Après avoir fait ça, vous faites frire le poisson. Puis, vous ajoutez à vos feuilles de l'huile de palme ou d'arachide, ça dépend de vous, vous mettez vos oignons et tout ce qui va avec ».Et comme accompagnement, elle a choisi plusieurs grillades pour satisfaire chaque membre de sa petite famille.« Les gens préfèrent souvent manger du poulet, nous raconte-t-elle en riant, mais ça peut s'accompagner avec tout ce qui est grillades, des fritures… Tout se mange avec des feuilles de manioc. Chez moi, ça ne manque pas, c'est comme une tradition de manger des feuilles de manioc pendant la fête de Noël ». Mais sur les marchés de la capitale, ce produit alimentaire se fait de plus en plus rare.Au marché central, les clients se bousculent pour acheter les dernières feuilles de maniocs disponibles. Magalie en fait partie.« J'ai fait le tour du marché, mais je n'en ai trouvé qu'une petite quantité. Comme chaque année, la demande dépasse l'offre et je suis sincèrement désespérée. La fête ne serait plus la même si je n'arrive pas à trouver cet aliment. Il me faut maintenant aller à la source chez les cultivateurs », se désole-t-elle. Sandrin Kongo a parcouru des kilomètres pour s'approvisionner dans un champ au nord de Bangui.« Ce 25 décembre 2024, je vais organiser une petite fête et inviter les enfants du quartier. Et on en discutait avec ma femme, on se disait que l'ingrédient, qui dominera le repas, ce seront les feuilles de manioc. Le goût est tellement bon, quand tu les manges, tu sens que tu consommes quelque chose de naturel. Ça ouvre l'appétit et ça rassasie », s'exclame-t-il. La fête de Noël autour d'un plat de ngoundia permet non seulement de consolider les liens, mais c'est aussi le moment où l'on s'offre des cadeaux. 

Tous les matins à 8h50, les Chérie Kids répondent aux questions.

Tous les matins à 8h50, les Chérie Kids répondent aux questions.

Abbiamo intervistato Ivo Murgia per raccontarvi il suo ultimo libro, "Click", ambientato tra il Sudafrica e l'Indonesia Ivo Murgia è un eclettico comunicatore di Cagliari. Classe 1974, è un conduttore televisivo e radiofonico, un autore in lingua sarda e italiana, un editore e un operatore culturale. I viaggi sono una delle sue più grandi passioni e, uniti al suo amore per la comunicazione, riescono a creare libri che ci permettono di essere in posti molto lontani da noi almeno con la mente. "Click" è il frutto di questo connubio, con due racconti di viaggio ambientati rispettivamente in Sudafrica e in Indonesia. Ai nostri microfoni, Murgia ci ha raccontato la sua vita professionale, il suo libro e cosa ha imparato nei suoi viaggi. Ci ha inoltre raccontato il suo lavoro da autore e vicedirettore della casa editrice ed etichetta discografica Il Cenacolo di Ares e come, secondo lui, dovrebbe migliorare la comunicazione in Sardegna. "Click!" è un libro senza fotografie ma che fa comunque viaggiare con l'immaginazione. In questo lavoro, Murgia cerca di trasmettere, con la sua scrittura, le emozioni che ha provato durante i suoi percorsi e la sua permanenza in quei luoghi; inoltre, narra come si è interfacciato con le popolazioni e la cultura locali, dando spazio alle particolarità della sua esperienza. Le due parti che compongono il volume, edito dal Cenacolo di Ares nella sua collana "Gli Indipendenti", svelano situazioni e ambientazioni poco conosciute o pubblicizzate; la parte sul Sudafrica si intitola, appunto, "Click", mentre "Manioc" è il nome che prende il resoconto del viaggio in Indonesia. Il Cenacolo di Ares è un'associazione culturale che ha fra i propri scopi sociali quello di promuovere la cultura nelle sue varie forme; a partire dal 2015 è una casa editrice ed etichetta discografica indipendente, guidata da Igor Lampis e Ivo Murgia e che pubblica libri e album di vari generi.

Tous les matins à 8h50, les Chérie Kids répondent aux questions.

Playlist: Ruthie Foster - What kind of foolComrade and Sargaent - TwinkleIna Forsman - Love meEddy - Room in a bubbleSudan Archives - Chevy S10Sunshiners - Back in BlackVarious Artists - 100 pounds of dubSunDub - Spirits eat musicTonya P - Ease your painJACKIE MITOO - Done upon the rhythmEek-A-Mouse - Mr GovernmentSister Speak - Dance to the RhytmKinny & Horne - The telling tabujazmine sullivan - BaltimoreGorillaz - Cracker IslandShades of soul - Enjoy yourselfPierre Kwenders - Papa WembaSaere, Manioc, Dom Peter - TsindzakaStar Feminine Band - IgousounonAdrian Quesada - SpiritsObongjayar - Tinko tinkoThe Comet Is Coming - PyramidsKenny Dope - There was a timeThe GrooveLottos - The temple of a sacred clownBrooklyn Funk Essentials - Scream!Heavyweights Brass Band - Fake itAll Good Funk Alliance - Get Busy

L'inflation est un phénomène mondial qui n'épargne aucun pays, et qui frappe plus durement les plus démunis. Au Congo-Brazzaville, pour faire face à l'inflation du prix des engrais, des pisciculteurs congolais valorisent les eaux des élevages riches en NPK, un engrais bio. L'objectif est de contribuer au développement du maraîchage. Malheureusement, les maraîchers autour de Brazzaville sont peu nombreux à l'utiliser car ils ignorent son existence. Au quartier Mafouta dans le huitième arrondissement, au sud de Brazzaville, la Coopérative d'aliments et de poissons d'élevage (Copape) expérimente depuis trois ans la pisciculture hors-sol. Elle produit les alevins de tilapias et de silures. Une fois matures, ces espèces sont premièrement destinées à la consommation. Elles sont aussi d'un apport inestimable dans la production des engrais naturels, selon Stanislas Hamed Nakavoua, spécialiste en pisciculture : « C'est que les eaux des élevages piscicoles sont riches en trilogie NPK. Vous avez à partir des défections et des urines de poissons de l'ammoniac, de l'azote et du phosphate qui sont des éléments nutritifs pour la production végétale ». Président de la coopérative, Guy-Florent Banimba démontre comment les eaux des élevages piscicoles peuvent être couplées au maraîchage : « C'est que les eaux souillées par les poissons : les défections des poissons, leur nourriture non digérée, qui se décompose dans cette eau qui se souille à la fin, est très riche en trois éléments nutritifs qui favorisent la croissance d'une plante. Cette eau, une fois irriguée dans le maraîchage, apporte ces trois éléments. Du coup, en utilisant cette eau, vous n'aurez plus besoin des engrais chimiques », appuie-t-il. Dans les allées des bacs maçonnés de la Coopérative ; des bacs pleins de poissons, poussent des concombres, des aubergines ou encore du piment, arrosés par ces eaux des élevages. La Copape est la première et la seule ferme à pratiquer la pisciculture hors-sol à Brazzaville et ses environs. Ces techniques visent à la fois à protéger l'environnement et à limiter les importations des engrais. Guy-Florent Banimba regrette le fait que les maraîchers de la place ignorent l'existence même du NPK naturel : « Chez nous, c'est une approche qui n'est pas encore développée. Ce n'est pas encore connu. Peut-être qu'à l'avenir, au fur et à mesure qu'on avance, il y aura des sensibilisations pour pouvoir interpeller la jeunesse ou la population congolaise, afin qu'elle ait un regard sur cette pratique. Avec l'eau souillée des poissons, vous avez votre NPK garanti », analyse-t-il. ► À lire aussi : Congo-B : une pénurie d'essence ralentit les activités économiques à Brazzaville Au nord de Brazzaville, la ceinture maraîchère de Talangaï a déjà perdu plus de trois quarts de sa superficie, à cause des occupations anarchiques et des travaux d'aménagement. Sylvain Ndangui vient y travailler chaque jour ou presque. À ce jour, personne n'est venu lui proposer le NPK naturel pour fertiliser les espaces qu'il exploite : « Je me demande même où est-ce qu'on le produit. Je serais preneur si on m'en proposait parce que c'est du naturel. Parce que nous voulons d'abord protéger la nature et ceux qui sont tout autour de nous. Donc, si nous avons ce genre de produit, ça va nous arranger et les consommateurs seront mis hors de danger. » Maraîchère, Aurélie Louzolo a 54 ans. Elle utilise un autre type d'engrais très prisé des producteurs : le fumier à base de feuille de manioc qu'elle achète auprès des fournisseurs : « Quand je prends du fumier à 2000 FCFA pour une planche, je peux l'utiliser trois fois. Je peux planter des légumes dans un premier temps. Je fais la même chose deux fois de suite encore. Vous voyez cette planche où les légumes poussent… À la récolte, je peux vendre et encaisser au moins 12 000 FCFA », explique-t-elle. Les engrais bio développés par les pisciculteurs et les agriculteurs apportent une solution aux problèmes que rencontre le pays. Des engrais moins chers que ceux importés de l'étranger, et de plus, fabriqués localement. Pour en développer l'usage, il faudrait cependant que ces producteurs puissent bénéficier d'une meilleure visibilité et peut-être aussi d'incitation de la part des autorités gouvernementales congolaises.

C'est un phénomène mondial qui n'épargne aucun pays et frappe durement les plus démunis : l'inflation entame le pouvoir d'achat de tous. Face à la flambée des prix, chacun sa recette anti-crise. En République démocratique du Congo, la farine de manioc pourra-t-elle devenir un substitut à la farine de blé ? Reportage dans une coopérative de producteurs de manioc à Mudaka, dans la province du Sud-Kivu. Le pays est le troisième producteur mondial de manioc. Alors pour faire face à la flambée des prix et à la pénurie mondiale de blé, les autorités ont pour projet d'industrialiser la filière de manioc. L'objectif : introduire jusqu'à 20% de farine de manioc dans la production de pain, de gâteaux ou même de pizzas. Mais le chantier est immense. Pour l'heure, la farine produite en RDC n'est pas utilisable pour la boulangerie et la pâtisserie, car trop épaisse. ► À lire et écouter aussi : Le Congo, futur roi du manioc

A conversation with Rafaela Gontijo Lenz, founder and CEO of Nuu Alimentos Brazil, about small and medium CPG brands and how they can turn a company around in a matter of months or years, and the importance of focusing on regen meat and dairy.---------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture----------------------------------------------------Why are small and medium CPG- Consumer Packaged Goods- companies so important for the regen transition? They touch all the parts of the food web, they source from farmers, they have processing facilities or co-pack, they interact with large distributors and supermarkets and they interact with consumers. In all these relationships they can nudge and disrupt for regeneration, but maybe most importantly they are nimble and can turn a company around in a matter of months or years.More about this episode on https://investinginregenerativeagriculture.com/rafaela-gontijo-lenz.Find our video course on https://investinginregenerativeagriculture.com/course.----------------------------------------------------For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com. Join our newsletter on www.eepurl.com/cxU33P. The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the show Support the show (https://www.gumroad.com/investinginregenag)

Cette semaine, Jeane reçoit Marie Kacouchia, autrice de l'ouvrage Vegan - Cuisine d'Afrique. Marie est passionnée de cuisine, dans cet épisode elle nous emmène en voyage en Côte d'Ivoire et nous parle des mets et des saveurs qui ont bercé son enfance. Liens utiles pour suivre l'épisode : Son ouvrage : acheter Le compte Instagram de Marie : @Thespicysoul Les ressources de Marie : https://bevegan.be/fr/au-sujet-du-veganisme/quest-ce-que-le-veganisme/ https://bevegan.be/fr/faire-son-shopping-vegan-veggie-vegan-vegane-ou-vegetal/ https://lamorce.co/quest-ce-que-le-black-veganism/ https://www.madmoizelle.com/histoire-veganisme-1072140 https://www.instagram.com/p/CMzIjj8jUiv/ http://oic.uqam.ca/en/communications/lafro-veganisme https://www.instagram.com/papillexotiques/ https://www.instagram.com/glory_kabe/ https://www.instagram.com/mangeuse_dherbe/ https://www.instagram.com/mory_sacko_/ https://fr.ulule.com/paris-babi-2017/ https://www.instagram.com/parisbabi/ https://www.goodreads.com/book/show/35163604-aphro-ism Soutenir Basilic : instagram.com/basilicpodcast/ basilicpodcast.com Production : Jeane Clesse Musique : @Klein Graphisme : Mahaut Clément & Coralie Chauvin Mix : Jeane Clesse Si cet épisode vous a plu, n'hésitez pas à laisser plein d'étoiles et un commentaire sur la plateforme Apple Podcasts et surtout à vous abonner grâce à votre application de podcasts préférée ! Cela m'aide énormément à faire découvrir Basilic à de nouveaux auditeurs et de nouvelles auditrices.

—————————————————————————————————SHOP @you_betterknowme —————————————————————————————————
pullupandshop.com/collections/all
—————————————————————————————————
#fashion #beautiful #happy #tbt #followme #picoftheday #follow #me #love #instagood #daily #repost #Google #web #doge​ | #Apollo #Guidance #The #Dan #Bilzerian #Saga #gaming #tiktok #pink #blue #happy #cute #like4like #buy #UNISEX

À l’occasion du 20ème anniversaire de la Loi Taubira reconnaissant l’esclavage comme un crime contre l’humanité, portrait d’Aimé Césaire (1913-2008). Il est l’un des principaux fondateurs du mouvement littéraire de la négritude. Auteur, dramaturge, essayiste, il accomplit une révolution poétique avec la publication de Cahier d’un retour au pays natal, publié en 1939, dans lequel il dénonce dans un long poème le racisme et le colonialisme. Député et maire, il mène parallèlement une carrière politique et prend part aux indépendances africaines. Que reste-t-il de Césaire aujourd’hui ?  Invité : Kora Veron, responsable du groupe Aimé Césaire. Auteur de Aimé Césaire, une biographie éditée chez Seuil.   Et la chronique Ailleurs avec Isabelle Mette de laBibliothèque numérique «Manioc» qui répertorie des sources littéraires et historiques de la Caraïbe et des Antilles à Schœlcher, en Martinique. ►À lire aussi : Dans les coulisses de la loi Taubira: comment l'esclavage a été reconnu crime contre l'humanité

Yup....it's not the episode you thought it would be, but it is coming soon.  Also, the new NWL2020 dictionary is now available.  Go and check it out!  | MARAKA  | MARKA | MAMBAS  |  | MACACO  |  | MACULA  |  | MAENAD  | ANADEM | MEDAKA  |  | MAZARD  |  | MEGARA  |  | MALATE  | MEATAL/TAMALE | MAMMAE  |  | MAGIAN  |  | MARGAY  |  | MAHANT  |  | MAYHAP  |  | MATSAH  | MATZAH, MATZO, MATZA, MATZOT | MAHUAS  | MAHWAS | MAXIMA  |  | MARKKA  |  | MANUKA  |  | MAKUTA  |  | MARRAM  |  | MAZUMA  |  | MANNAN  |  | MANATS  | ATMANS/MANTAS | MANTUA  |  | MOBCAP  |  | MANEBS  |  | MIHRAB  |  | MIMBAR  |  | MBIRAS  |  | MACLED  |  | MODICA  |  | MUDCAP  |  | MUDCAT  |  | MANCHE  |  | MARCEL  | CALMER | MACULE  |  | MUSCAE  |  | MANIOC  | CAMION/ANOMIC | MANTIC  |  | MYRICA  |  | MUSCAT  |  | MEDIAD  | DIADEM | MALLED  |  | MARLED  |  | MIGAWD  |  | MASJID  |  | MILADY  |  | MANTID  | MANTIS | MADTOM  |  | MAUNDY  |  | MADURO  |  | MANEGE  | MENAGE | MEALIE  |  | MAMMEE  | MAMEE MAMEY | MENSAE  | ENEMAS/SEAMEN | METEPA  |  | METATE  |  | MAIGRE  | IMAGER/GAMIER/MIRAGE | MASKEG  | MUSKEG | MALGRE  |  | MAGLEV  |  | MAUGER  | MAUGRE/MURAGE | MEGASS  |  | MAGUEY  |  | MAIHEM  | MAYHEM | MASHIE  |  | MAHOES  |  | MALLEI  |  | MESIAL  | EMAIL/MAILES/SAMIEL | MAVIES  |  | MAXIXE  |  | MENSAL  | LEMANS | MAMMER  |  | MAMMET  | MAUMET | MYASES  |  | MEATUS  | MUTASE | MEZUZA  |  | MAFTIR  |  | MASSIF  |  | MANFUL  |  | MUGGAR  | MUGGER | MUGHAL  | MOGUL, MOGHUL | MAGLIP  |  | MORGAN  |  | MAGNOX  |  | MAGOTS  |  | MIKVAH  |  |   |  | MARISH  | IHRAMS | MOKSHA  |  | MOLLAH  | MULLAH | MOSHAV  |  | MAHZOR  |  | MURRHA  | MURRA | MUTHAS  |  | MAJLIS  |  | MALKIN  |  | MISKAL  |  | MALOTI (NO S!) | MANITO  | MANITU | MIZUNA  |  | MAYVIN  | MAVIN | MAISTS  |  | MAMLUK  |  | MALLOW  |  | MALTOL  |  | MORULA  |  | MAMMON  |  | MYXOMA  |  | MARRON  |  | MOVANT  |  | MAYPOP  |  | MUDBUG  |  | MILNEB  | NIMBLE | MOBLOG  | 

Production : @praktika Album release: https://blancmanioclabel.bandcamp.com/album/praktika-benkadi --------------- NOUS SUIVRE | FOLLOW US www.radiocampus.fr Insta @radio_campus TW @radiocampus FB @radiocampus NOUS ECOUTER | LISTEN liste des fréquences FM sur www.radiocampus.fr webradio: bit.ly/RCFRenDIRECT podcasts: @radiocampus

Production : @praktika Album release: https://blancmanioclabel.bandcamp.com/album/praktika-benkadi --------------- NOUS SUIVRE | FOLLOW US www.radiocampus.fr Insta @radio_campus TW @radiocampus FB @radiocampus NOUS ECOUTER | LISTEN liste des fréquences FM sur www.radiocampus.fr webradio: bit.ly/RCFRenDIRECT podcasts: @radiocampus

Production : @praktika Album release: https://blancmanioclabel.bandcamp.com/album/praktika-benkadi --------------- NOUS SUIVRE | FOLLOW US www.radiocampus.fr Insta @radio_campus TW @radiocampus FB @radiocampus NOUS ECOUTER | LISTEN liste des fréquences FM sur www.radiocampus.fr webradio: bit.ly/RCFRenDIRECT podcasts: @radiocampus

Manioc beer is a very old and still very common South American drink native to the Amazon. It may not be green beer, but it does have the potential to turn you green when you find out the key ingredient, for those of us not used to its manufacture. Some communities may even think it sexist, as this baffling brew has the distinct honor of being made mostly by women, usually only drank by men. And its main ingredient: human spit.  

Avec Edi Valère, fondateur d'Agricarbone, une coopérative de 17 personnes basée en Côte d'Ivoire. Exposé à retrouver aussi en vidéo sur Youtube.

Certains produits de notre quotidien peuvent sembler anodins pour la santé. Pourtant, leur consommation en excès ou détournée peut entraîner des risques importants pour la santé. Ainsi, la consommation régulière de kaolin, cette argile de couleur rose, beige ou blanche, provoque de sérieux problèmes de santé et peut devenir une addiction. De même, il a été observé que certains aliments consommés en grande quantité pouvaient induire des troubles de la thyroïde. Quels sont ces produits de la vie courante qui peuvent devenir néfastes pour la santé ? Quels sont les dangers pour la santé ? Dr Gloria Damoaliga Berges, médecin généraliste et chef de service des urgences et de la médecine générale de l’hôpital SCHIPHRA à Ouagadougou au Burkina Faso Dr Abdoulaye Diop, gynécologue obstétricien médecin chef à la clinique Nest à Dakar au Sénégal, Dr Hervé Kouamé Micondo Pédiatre, endocrinologue, nutritionniste à Abidjan en Côte d’Ivoire.

durée : 00:04:51 - La chronique cuisine d'Elvira Masson - Savez-vous quelle est la 5ème culture alimentaire dans le monde, après le riz, le blé, la pomme de terre et le maïs ?

Le Congo-Brazzaville veut voir pousser les champs de manioc.

Le Congo-Brazzaville veut voir pousser les champs de manioc. Une cinquantaine de groupements de producteurs de manioc du département de la Bouenza (sud-ouest) bénéficient du projet Promanioc, financé à hauteur de 1,5 million d'euros (près d’un milliard de francs CFA) par l’Union européenne et exécuté par le Programme alimentaire mondial (PAM). Assisse au milieu d’une vaste cour du village Ngamba dans le District de Yamba, Georgette Kongo fait partie des animateurs d’un groupement qui utilise des broyeurs pour transformer le manioc en gari en grande quantité. « Avant on fabriquait le gari manuellement. Désormais nous travaillons avec la machine grâce au projet ; ce qui fait explique le fait que nous (les femmes) travaillons plus que les hommes. Si avant nous fabriquons par exemple deux sages de gari par jour, avec les machines nous sommes plutôt capables de faire 10 à 15 sacs par jour », raconte sourire aux lèvres Mme Kongo. Grâce au projet Promanioc, 50 groupements de producteurs du manioc de la Bouenza ne connaissent plus le travail manuel. Ils bénéficient des outils modernes tels les broyeurs, râpeurs ou semouleurs qui leur permettent de transformer le manioc en plusieurs dérivés. « Avec le projet Promanioc nous aurons plusieurs dérivés du manioc, notamment la farine, le gari, l’atiéké et l’amidon », selon Solange Ongouli Ngoma, chargée du programme d’appui aux petits producteurs au Programme alimentaire mondial. Un projet étalé sur deux ans Essentiellement financé par l’Union européenne pour près d’un milliard de francs CFA, le projet Promanioc qui vient de démarrer sera exécuté pendant deux ans, un temps nécessaire pour mener toutes les activités prévues, analyse Solange Ongouli Ngoma. « Deux ans c’est vraiment le pied à l’étrier et les petits producteurs et leurs partenaires feront vraiment l’essentiel. Il y aura un passage à l’échelle qui sera remarquable d’ici deux ans », estime-t-elle. Le projet a été initié suite à un constat établi ici par Jean-Martin Bauer, représentant du PAM au Congo. « Chaque année le Congo importe pour plus de 600 milliards de francs CFA d’aliments de l’extérieur alors que c’est un pays qui dispose de terres et d’un climat favorables à l’agriculture. Ce que nous voulons faire avec le projet Promanioc, c’est renforcer la chaîner valeur du manioc et des produits dérivés du manioc, notamment le gari et l’atiéké », explique M. Bauer. Vers une extension nationale du projet Le projet vise donc à corriger des insuffisances et la Bouenza a été choisie comme région pilote pour des raisons évidentes. « C’est parce qu’il y a le potentiel et le savoir-faire dans la Bouenza ; elle est au bord du boom du manioc. Sachez que les groupements de fabricants de la Bouenza exportent déjà leur gari jusqu’à Libreville », explique encore Jean-Martin Bauer. L’Union européenne et le Programme alimentaire mondial envisagent, à l’avenir, d’étendre le projet sur l’ensemble du pays.

Mike Welsh is the Chief Creative Officer at Mobiquity, leading a team of experienced architects, experienced designers and conversational designers to deliver engaging and compelling solutions in collaboration with engineers who bring these solutions to life. He has been doing this for over 27 years, having joined Mobiquity near its beginning. Mike notes that what originally drew him to this role is the ability to transform experiences for companies and their customers. What keeps him on the team engaged is the opportunity to find out what truly transforms human experience and then brings it to life. He's a firm believer in the power of a team and its ability to create impact derived from insights.   Mike's time is spent with clients and teams, including working within creative, business and technology fields, bringing many skills to the table including: experience strategy, experience design, product strategy, and product design. His industry knowledge within these functions spans healthcare, retail, ecommerce, and financial services and he has lectured on these topics at the University of Pennsylvania, Drexel University, Moore College of Art and Design and various conferences. Questions Could you tell us a little bit about your journey, how it is that you got into experience strategy and experienced design. Tell us a little bit about that journey over the 27 years, how it got you to where you are today? We're in an era, especially since the global pandemic where a lot of organizations are definitely looking to transform their experiences digitally, even if they weren't in a digital space, they're possibly looking at a digital transformation strategy, regardless of the industry that they operate in. As an expert in user and customer experience design and strategy, could you maybe share with us two or three things that should be top of mind in making that transition if you're a company? What are some of the things that need to be done on the backend to ensure that the user feels like it's personalized to them? How do you stay motivated every day? Could you share with us maybe one personal win that you think working from home has had an impact on your client success? Maybe just one thing that you've been doing differently that has had a greater impact on how you are able to show up for your client. Can you share with us, what's the one online resource, tool, website, or app that you absolutely can't live without in your business? Can you share with us maybe one or two books that have had the biggest impact on you? It could be a book you read recently or something you read a very long time ago, but it still had a great impact on you to this day. Can you share with us what, one thing that's going on in your life right now that you're really excited about - either something that you're working on to develop yourself or your people? Where can listeners find you online? What's one quote or saying that during times of adversity or challenge or any obstacle that you may be facing in your life, you'll tend to revert to to kind of help you to stay on track or just keep going. Do you have one of those? Highlights Mike’s Journey Mike shared that he went to Drexel University; he got his degree in Graphic Design and a sort of minor in Sociology. And after graduating, he started out a little shop in Manioc, which is a town just outside of Philadelphia and got to work on some interesting projects and got started and thought, “Wow, this is actually exactly what I want to do.” But he thought he needed to learn about all the pieces that surround the design business, the work that they do, not just making pixels and making things pretty, but how do people think about things? And for those that suffer by what they design, what is it like in their experience? So how can you get into that more directly, more fully, and start to explore that?   So, he had lots of opportunities and mentors along the way, and people that gave him guidance and sort of stumbled and fumbled through the first 5 or 10 years of his career. And then sort of hit his stride when the dotcom boom slash bust happened. That's when he started to get into these entrepreneurial spaces where it was startup time. So he has probably been 4 of the last 6 jobs are startups. And for him, that was the opportunity to really explore how do you actually transform? How do you kind of get up that Maslow pyramid to get unmet need met?   And he thinks a lot of the work that the teams he has been fortunate enough to lead demonstrate that in a lot of different ways, but it's ultimately, can a customer get, can a user, can a patient have silent utility? You don't need 5 star experiences. What you need is, the design has to sort of become part of an experience that's quietly used by folks and it just works, it just works every day. And he thinks that's been a big portion of the journey leading up to the last 7 years at Mobiquity of taking customers, probably 200 or so projects of how do you get somebody to understand their experience enough, give it to you, and then come back with something that gives them sort of a rich, silent utility experience.   Digital Transformation Strategy to Keep in Mind Mike shared that one of the main things that companies that have to approach this sort of new normal, new reality structural change that's going to be with us for a significant period of time is first don't panic. He knows that sounds maybe not like a design thing to think about, but if you're a business trying to survive and get on the other side of whatever this is, a global pandemic, civil unrest, governmental change, all sorts of things that are happening in everybody's country. The first is to not panic and think about how your business grows in an environment like this. In every depression and recession we've ever had, most of the truly sustainable businesses are built out of that crucible of collapse. And so, if you are one of those businesses and you can see this with Facebook and Netflix and Spotify all came out of the great recession.   Well, we're at another point where there's going to be another set of entrepreneurs and business owners and business people that are going to have opportunities. The second big pitfall or the second big sort of caution is “You don't have to boil the ocean; you shouldn't have to solve everything at once.” It is sort of the Kaizen model of take a little bit each time that you go to make a change in your business and do some analysis, try it, if it doesn't work, learn from it and move on. Don't try to do everything at once, like curbside or contactless payments or things like that. There's plumbing and systems that already exist, that are already in the world.   How can you adapt these to your business in a simple, straightforward, working with your customer, dealing with your labour way that can also make you able to meet your bottom line. And then to some extent, the third thing is you have to have a grit, so Duckworth wrote all about it, and you have to have passion and perseverance and you need tons of both to be able to sustain yourself through what is essentially a depression and come out of it with a completely new streamlined, more efficient, more customer focused than you'd ever have in any other time.   Me: So, those are definitely valid integrations that we can take into consideration when we're thinking of our digital strategy. Now, a big part I think of user design and you can correct me if I'm wrong. Seeing that you're an expert is I think personalization and so using whatever platform whether it's for a bank or for a supermarket or a spa, or whatever that at the end of the day, I don't feel like it's generic to everybody, but it's specific to me and what I'm looking for. How can you ensure that you achieve that? Is it by ensuring that you're asking the right questions? Is it maybe from collecting the right kind of customer data?   Personalized User Experience Mike stated that he doesn't know if he’s the expert, expert, but we all use experiences like you use the phone, we're using Skype, we're doing all these things, and we’re accessing technology and adopting it. He thinks one of the things, one of the principle things people have to do if you're trying to personalize is to first understand what the human component is.   So for example, that sort of Maslow example he talked about in the beginning was, at the bottom of the pyramid you can just make an app that sits in an app store and it does a thing and you have to log in and that could be Uber, or it could be Amazon. You get to the next tier and you have to understand what desires exist for a person. What are the desires that people want in an experience. If you understand those, you can create interactions they really want, and that may be a tier above.   So, Uber for example, or house party or some of these other experiences that really do get at interactions you actually want in those experiences and then tier above that is you gotta have a fair exchange of value between the human and the system.   And so that means that you have to construct these systems so they're built around an audience, not around a technology. It's hard for people to understand that when they go to set out and make an app, because they're thinking about a technology, that's looking for a problem, but the reality is you want to make it so that you understand fundamentally what's at stake for that person so that they can have moments of achievement in that fair exchange of value.   And he thinks when you see the 5 star experiences or you think of the apps that you use yourself, or think of the kiosk experiences that you've had, or the experiences with your television set, any technology interaction you have that you feel is meaningful.   Oftentimes, obliquely goes after the unmet need by trying to create fair exchange of value between a human and a system.   The last piece of this and sort of the capper is if you understand how audience management works and how you can steer audiences in different ways, it starts with that one to one knowledge that understanding of the human condition.   Do you really understand anxiety, the uncertainty and powerlessness that people feel today as they go about their business, put on their mask, wash their hands, do these kinds of things are going to fundamentally change the way we act as humans. We don't know what it is yet because we're still in the cauldron.   But ultimately, if you think about that anxiety as an equation for how you can address the more certain people can feel, the more power they have in a transaction and that intuitive emotional awareness of the consumer can change the state of anxiety someone experiences when they're trying to interact with a piece of technology.   And that's a great way to start your sort of personalization conversation. And then on the technology side, there are a million things out there, AWS, Google, everybody's got tons of widgets that can quote….unquote, address personalization, but they're all afterthoughts, it's not until you understand that equation fully and completely. And then you create that exchange, that fair exchange of value between you and someone else.   Me: So, the person who is doing the designing, they're not just have to think about just selling a product, they have to think about the end user. And as you mentioned, how does the human element connect with the technology aspect to ensure that you're actually trying to meet the unmet needs of the client? Because sometimes I guess the customer doesn't even know what their needs are until it has been met.   Mike agreed and shared that it shows up surprisingly in different ways. So, the way that you bought the microphone that you're using to do this podcast had a certain set of things, you had some needs, you had to have really good sort of MPR quality audio, and you wanted some high quality production after you do this podcast.   But the reality is, is that you want to make sure that the quality of your audio gets to your audiences in exactly the right way. There's a sort of a margin that you have, if he understands that, that he’s going to position that microphone in a way that gets you to that end, he’s going to use YouTube influencers, he’s going to use social media, he’ going to have people using the mic mention it. There's a lot of ways that people can do this, where they can actually personalize the experience and make it so that you're making the right purchase with the right kinds of information.   Me: I think information is so critical Mike as you mentioned that, I think sometimes a lot of companies, I know, like for example, in sales, they focus on trying to sell the customer the benefits, like how will it benefit me versus the features, because I think that's where a lot of salespeople go wrong. They're caught up on all of the features that this particular product or service may offer, but maybe some of those features I don't need, I'm not interested, let’s say I was buying a car, I'm not interested in the fact that the RPM can go to whatever number, I'm probably more interested in the softer features, does it have a dashboard with a podcasting app? Does it have bluetooth that it will sync with my phone because those are things that I actually value and use on a daily basis when I'm driving.   And so, it's to understand who you're serving and what the benefit would be to them. For example, you're selling a vehicle to a mom with three children versus a single, a single man who is a bachelor. Clearly your pitch would be a little bit different because she's probably looking for something that will have enough space to accommodate her family, if she has to go on a trip or a vacation, or just up and down every day to take them to soccer practice and ballet recital, you want to know that you can travel with them in comfort. And of course, if you have to carry groceries that there is enough trunk space to facilitate all of that. So, I do think that you really have to focus on the benefits of the product and then knowledge is critical in getting that information across.   How Mike Stays Motivated Mike stated that that's a good question. He shared that there are days he will tell you that we've all been having on lockdown that are difficult, but he thinks two things. He has three daughters and they're teenagers and they keep him motivated every day because every day it's something. But he’s a big fan of sort of audible and listening to audio books and things like that. And he found this one, it's about the two minute mornings and every morning you fill out a journal, you answer three questions. It takes literally two minutes and it has actually been extremely powerful. He thought it was kind of like, “Oh, whatever, I'll do it.” But then after he did it for the 90 days, it actually starts to turn into a way that you can control your day and have a good day.   So, that plus a little bit of yoga, plus he runs a bit, those kinds of things will give you something to look forward to. But he also thinks that the work that they get to do for their clients, he used to travel a lot for work, he would travel 50 weeks a year almost doing workshops and meet with clients and doing pitches and things like that. Having to do all of this stuff at home from a sort of remote space, he has been the most creative he thinks. He has been able to help, he has been able to have the most impact he has had since he has been in this job simply because he hasn't had to go to the airport at 3:00 am in the morning and get home after midnight. It really does put a tax on creativity.   So that motivates him every day. And the fact that hundreds of millions of people use stuff that they've designed every day, that's a huge motivation. Somebody asked him one time for a job search that if you had to tell a candidate coming to work for Mobiquity, what's the reason you'd come here. And he thinks for him, the motivation is if he told you that you could have an outsized impact and that your design could potentially influence saving someone’s life, for example, that will change your whole outlook on your whole life. Because the thing that you thought you went to art school for, which is designing stuff actually influences healthcare outcomes, or it helps someone have some moment of fulfilment that they wouldn't have otherwise had, unless you designed that thing. That is an excellent motivator to get up and get going.   Me: All right. So those are some good things that you used to get motivated every day. One thing that sparked my interest while you were sharing just now is you spoke about things that kind of don't necessarily energize your creativity and definitely traveling, those stressful hours getting to the airport and then getting back. I mean, traveling on a whole is a stressful experience really. But one of the things I wanted to know from you was since you've been home, you said for the past 90 days, and you've definitely been able to be more creative. The Impact of Working at Home Mike shared that the one big thing is, a long time ago he was told by one of his creative bosses that he wasn't that good of a storyteller.   And that was pretty big, a little bit of a punch in the gut kind of thing. And sometimes that's the truth, you have stuff to work on and sometimes people just don't know how to deliver that message nicely. But it was true. And so, what happened was he made that his sort of like, okay, that is going to fuel his hate fire, that is going to make him sort of motivated to be the best storyteller he could possibly be bar none. And so, every day he wakes up in the morning and that for him has been the thing that's changed the most.   Not only his own storytelling is getting better and his practice of doing that is getting better and the techniques that they use to do it remotely is getting better, but it's actually affecting his teams. So, his whole design team is getting better at storytelling and getting more efficient at making these messages meaningful. And he thinks that that's been a big thing for him anyway as a check the box, you're making some progress.   Me: So, that's definitely had an impact on you because I think it's so important for our listeners to realize that even though we're working from home, we can still put out even better work than we were putting out when we were actually in a face to face environment or just doing the things that we're accustomed to doing. Human beings generally don't like change and they put up a lot of resistance to change and I can imagine for an employee who is accustomed to face to face interaction, the up and down busy kind of activity every day. Staying home over and over every day, I guess at the beginning it did seem like a nice thing to kind of get a break from the everyday activities. But after doing it over an extended period of time and now even hearing that this thing is going to continue into 2021.   I was just reading on LinkedIn last night that Google is going to extend their work from home to the end of 2021. And I don't see why it is that it can't be a part of our permanent way of operating because if you can literally pull out opportunities out of it and you're able to see productivity increase, you're able to see people grow, you're able to see people develop and your customers are being satisfied even before. If you can find some measurement metric system to identify the level of satisfaction post COVID versus pre COVID with the same people working, but under different conditions and you're able to prove that it's a better experience, I don't see why we would discontinue what we're doing if it's working better.   Mike shared that the sort of fun fact is the world isn't going to get back to normal until 2023, 2024. If you talk to epidemiologists around the world and virologists, they'll all say, “There is a normalcy bias and a cognitive bias that people have for what's happening to them.” And some people have been tremendously negatively impacted, lost their livelihoods, loss of their businesses, spouses out of work. We're all going to go through a PTSD event. Think of it that way. What you can hope for is that there can be opportunities for people to find a way to express themselves. So, the Maslow that they do for their clients is the same that they do for themselves.   If he can have moments of achievement in his job, in his life and in his work, that's great. But if he can help others do the same thing, the force multiplication that comes along with that is staggering. The amount of impact that you can have.   One of his teammates had to do a presentation for a client. She didn't want him on the call; she just wanted him to coach her through it. And she said to him afterwards, because they went back and forth about one of the slides. He said, “Look, I don't think you should put that on there, but what do I know?” And afterwards she said, “I kept the slide in, despite you not wanting me to.” which he said to her, “It's fine. You can do what you want.” But she had to own the story and she came back afterwards, the client was super excited.   She did a fantastic job. And as a result, she said, “Look, I really appreciate all your coaching and everything. And I kept the slide in, like I said, but a lot of the points that you made ended up in my talk track. And for that I'm grateful.” And she said, “At some point you got to let us spread our wings, boss.” And so, he’s humble enough to know that he’s only good at a very small number of things, the things that he’s terrible at isn't is an extensively long list. And he imagines others have the same sort of imposter syndrome and things like that. So, if you can have focus enough to help somebody else get through this thing and help them have a moment of achievement, it can change that person's impact on the world that they live in. And so there is a little bit of a multiplication effect of being able to kind of help your team get through the things that they're struggling with so they can influence others and then it just becomes this self fulfilling kind of thing.   App, Website or Tool that Mike Absolutely Can’t Live Without in His Business Mike shared that he’ll give one and then maybe a half of another. The one that he really couldn't live without is the Notes App for his iPad. Now, he wouldn't have said that in January, but his Apple pencil and his iPad, when he starts doing meetings, and this is going to be one of these storytelling things, is that, that the ability to sketch during a shared meeting, like you're on Zoom or on Teams or whatever, the minute you start drawing on the screen.   You have the Bob Ross effect, which is sort of there's a happy tree and you sort of get this soothing feeling of someone drawing a tree on a landscape, his experience has been that that is actually something that is super valuable to con their customers and their teammates.   If they can sort of see the whiteboard, the electronic whiteboard effect happening, they oftentimes are more engaged in the meetings that they're in, they don't want to see more PowerPoints or Keynotes, they feel like they're actively doing something and he’s drawing what they're saying.   So, he’s literally sketching out while they're going. Across his own internal teams and with external clients have said in feedback that this was a much more engaged meeting and they felt like they accomplished a lot more because they actually can see a physical result as opposed to a set of slides that he had to spend all week preparing.   So for him, the ability to draw a live in a shared environment with someone or some people has been a ‘Godsend’ for not being physically present, you don't get physical cueing, verbal cueing, you barely get audio cueing. So, you need some other physical aperture to be able to have an interaction with someone and the Notes App has been fantastic.   Me: Excellent. That’s very dynamic tool, Apple has come a very far way with that application.   And there are other apps out there that do it, but the notes one is super simple and it can be shared with others and stuff. So it's his default.   Books That Have Had the Greatest Impact on Mike When asked about books that have had the biggest impact, Mike shared that he'll share two books. Now, if you would talk to the team, they would say, “Oh my God, that’s the question for you.”   In his presentations with clients, he has a thing called the book slide, and you can find it on his website. He goes through a whole thing about all the books he reads. And so, one book that's affected his whole career, his whole life is the Tao Te Ching by Laozi. You can find a version of the Tao Te Ching in lots of translations; it's an ancient philosophy book. And it has spawned lots of different sort of Taoists religion itself and Zen Buddhism came from it.   There are a lot of things that came after, but the Tao Te Ching has been a book that he has been reading over and over again, then audio booking, listening to it over and over again for the last 27 years. And it's fundamentally changed his entire outlook on his entire life.   The other book and he just finished this book, which he thinks everyone should read this book, it is so fascinating. It's the Biography of Frederick Douglass.   It's a long listen on audio on audible; it's like 40 hours or so but he ran a lot of miles listening to it. But the fact that it's so long, it gives you insight into a person that you would never otherwise have.   And then it allows you to draw your own conclusions. The way the book's written, it's fascinating. It takes his life from when he was child in Baltimore, all the way through to the end. And you always think about these characters of people that you learn about in school, but until you actually get into the detail and you start to see how, you know, they're not perfect, everybody wants everybody to be binary, and they’re not binary. There's a gray scale of humanity that this man operated with.   And you just think about how tough your day is, you can take any six chapters out of that book and feel a thousand times better about what you have to do each day. And it's brilliantly written, it’s almost like when Hamilton was like writing all the time, doing the Federalist papers, he wrote like 50 some odd Federalist papers. Everybody else did a fraction.   This guy was writing constantly, failed newspapers started another one writing constantly the sort of suasion sort of principles, then moving into nonviolent stuff. And then moving through freeing himself from slavery and traveling abroad and becoming a writer and sort of a speaker on the circuit, you really do get a sense that one person could change the world. And he found the book to be just super fantastic and The Life and Times of Frederick Douglass is also his own writings, which he thinks are also good. But you get to see a full picture of a human, which he thought was amazing.   What Mike is Really Excited About Now! Mike shared that the one about his people is they do in person training. So, one of his team that same teammate he described the story about the slide that she included that he didn't want her to. She came to him once and said, “Hey, I'm having trouble being confident about how I'm presenting myself and what I'm talking about in the work. And I'd like to be more confident about it. And it seems like my peers and other jobs and other companies have this level of confidence.”   So at that point, he was like, alright, let's get everybody's confidence level up or reduce their imposter syndrome. So they brought in an outside firm to give them training every six months or so, they'll do two classes, one is like how to do UX journey maps and other is how to do usability or heuristic evaluations, expert reviews, how to present UX, storytelling for UX, getting this team certified in each of these areas by a sort of globally known company. Started to build up this confidence level that you would start to see in meetings with clients.   So, that from a rewarding standpoint has been amazing to watch a team of pretty experienced professionals up their games, be more confident about their work, sort of stand on their own two feet. His biggest thing he tells his team all the time is he would love if they had a meeting with a client and they're doing a presentation and he could just sit in the back.   Being the Chief Creative Officer, isn't super easy, there's lots of things about it that are hard, but the most proud moments you can have, or the most rewarding moments you can have is when you see your team have these moments of achievement for themselves, they get up, they do their work and the clients are like people clapping at the end of a meeting come on, that's amazing.   For himself personally, his parents both passed away in the last 3 years. His mother passed away in February just before lockdown. But his mother probably kept him from traveling and in some ways protected him, probably from catching this COVID thing. And so, as a result of that, he sort of said, “Alright, from now on, I'm going to try to live everyday like it's my last.” And he got a teardrop trailer and he’s going tow it across the United States and he’s going to do the 25 top national parks of the United States. He travels all over the world and have been around the world a bunch of times, but it's mostly for work so it's not like he’s vacationing in places, he’s just going into a conference room, but he’s going to take the camper and it’s like a small teardrop, it sleeps one person and he’s going to drag that across the United States and try to see all these wonders that he hasn't seen, so he’s a big camping fan.   Me: That sounds pretty exciting. It's amazing the amount of things that you can do and I think I was reading that recently, actually, it was on an Instagram story. A company had asked one of those polling questions, what's the one thing you've learned since COVID and someone wrote that time is so precious and you really shouldn't take any day for granted, that's what they've learnt since COVID. And I guess it’s because we have so much time to sit still and look at what is really happening. I mean, look at what happened yesterday in Beirut.   We have to be grateful for even the things that we think is standard, breathing, waking up every day, the sun is shining, just having the ability to live and just function. The things that we take for granted that we believe must happen, they don't most happen. And so, I think at the end of the day, if we all approach life as you said, like it’s your said last, you’ll really live a more fulfilling life.   Mike agreed and shared that most people live their lives on the gross level and you'll see that in Tao Te Ching. Most people live their lives on a level that doesn't let them get below the surface of their own existence and that has been broken through for a lot of people in this sort of lockdown.   It's been difficult isolation, depression, all these things are happening. However, on the other side, the bright spot is you can really see people start to get below the surface, they're not just constantly consuming, they're not just sort of keeping themselves distracted or anesthetized from what's actually happening in their own lives. And that's been interesting to see and it has impacted him as well.     Where Can We Find Mike Online Mike shared listeners can find him at – Twitter - https://twitter.com/mikeswelsh/             LinkedIn - https://www.linkedin.cn/in/mikeswelsh/             Website – www.mwelsh.com             Instagram -  https://www.instagram.com/mikeswelsh/   Quote or Saying that During Times of Adversity Mike Uses When asked about a quote or saying that he tends to revert to, Mike shared that it's sort of a hashtag that he has been doing since his father passed away. So, a long time ago he went to his dad, he had a problem.   He said, “Dad, this thing's happening in my life. What do I do about it?” And his father’s advice to him was, you need to keep your head down and you need to keep moving, because if you stand still, everything will take you down. Those things will just eat you alive.”   So, the idea is that you got to keep your head down, you got to keep moving. And that passion and perseverance thing, the grit that you need to have, you need to get it, you're not born with it, you have to earn that going through these experiences and you just have to keep moving.   Please connect with us on Twitter @navigatingcx and also join our Private Facebook Community – Navigating the Customer Experience and listen to our FB Lives weekly with a new guest   Grab the Freebie on Our Website – TOP 10 Online Business Resources for Small Business Owners   Links Tao Te Ching by Laozi Frederick Douglass: A Biography The Life and Times of Frederick Douglass by Frederick Douglass   The ABC’s of a Fantastic Customer Experience Do you want to pivot your online customer experience and build loyalty - get a copy of “The ABC’s of a Fantastic Customer Experience.”   The ABC's of a Fantastic Customer Experience provides 26 easy to follow steps and techniques that helps your business to achieve success and build brand loyalty. This Guide to Limitless, Happy and Loyal Customers will help you to strengthen your service delivery, enhance your knowledge and appreciation of the customer experience and provide tips and practical strategies that you can start implementing immediately! This book will develop your customer service skills and sharpen your attention to detail when serving others. Master your customer experience and develop those knock your socks off techniques that will lead to lifetime customers. Your customers will only want to work with your business and it will be your brand differentiator. It will lead to recruiters to seek you out by providing practical examples on how to deliver a winning customer service experience!

Certains produits de notre quotidien peuvent sembler anodins pour la santé. Pourtant, leur consommation en excès ou détournée peut entraîner des risques importants pour la santé. Ainsi, la consommation régulière de kaolin, cette argile de couleur rose, beige ou blanche, provoque de sérieux problèmes de santé et peut devenir une addiction. De même, il a été observé que certains aliments consommés en grande quantité pouvaient induire des troubles de la thyroïde. Quels sont ces produits de la vie courante qui peuvent devenir néfastes pour la santé ? Quels sont les dangers pour la santé ? Dr Gloria Damoaliga Berges, médecin généraliste et chef de service des urgences et de la médecine générale de l’hôpital SCHIPHRA à Ouagadougou au Burkina FasoDr Abdoulaye Diop, Gynécologue obstétricien  médecin chef à la clinique Nest à Dakar au Sénégal,Dr Hervé Kouamé Micondo Pédiatre, endocrinologue, nutritionniste à Abidjan en Côte d’Ivoire.

Buy: https://blancmanioclabel.bandcamp.com/album/timini Mc Waraba and his very own Mandingo Afrobeat are back for a new album release to come 5th of July on all platforms. Blanc Manioc https://www.facebook.com/BlancManiocLabel/ https://soundcloud.com/midnight-ravers Praktika https://www.facebook.com/praktikamusique/ https://soundcloud.com/praktika

It seems obvious that there are certain traditions which work to improve the survival of the culture in which they exist. It seems equally obvious that some traditions are pointless. How do we tell the difference? As it turns out it may be harder and take longer than you think. Also reason might help you less than you think. In this episode I consider four factors which might be helpful: The duration of the tradition. How long has it been around? The strength of enforcement for the tradition. How severe are the penalties for going against it? The frequency of the tradition among the various cultures. How widespread is it? Is it present in many different cultures? The domain of the tradition. Is the tradition related to something which could impact survival or reproduction?

In this episode we will be exploring going off the grid in the Amazon and bountiful Belize.Featured Articles:"Going off the Grid in the Amazon" By Elena SkyeFor more information about this destination, please visit: naturetours.com"Bountiful Belize" (7:16)by Doug CookeFor more information about this destination, please visit: waytogotours.com, kaanabelize.com, belizetourismboard.org

Der afrikanische Kontinent ist kulinarisch so spannend und so vielseitig wie groß. Tim hat auf seinem Streifzug über das Afrika Festival in Nürnberg viele Spezialitäten kennengelernt und sich für Euch gleich die Zubereitung erklären lassen. Freut Euch auf ganz viel Afrika-Inspiration. Von Kamundele, Samosa, Makemba, Manioc, Kokosbällchen, bis Falafel, Merguez aus Marrakesch, mit Prekase geschmortes Krokodil- Springbock- und Gnufleisch und vieles vieles mehr. Gesprochen hat Tim u.a. mit Madeleine Sadi, Afrique Unique in der Bogenstraße 44, Nürnberg, Azira Kaufmann, Nasike Memory Hospital e.V., Melanie Völker und Esmanya Abdula vom Ghanastand. In diesem Podcast könnt ihr Afrika hautnah spüren. Den Film zum Podcast gibt es hier auf YouTube https://youtu.be/Yn5K2v9Gii4

Manioc or Cassava is another cool thing from Brazil.

What staple food feeds over 500 million people, and is gluten-free? Answer- the manioc root, and it’s this week’s topic on A Taste of the Past. Linda Pelaccio sits down with Teresa Corção, chef/owner of O Navegador restaurant and co-founder of Instituto Maniva- a group that promotes the heritage root called manioc. She is an active governing member of Slow Food Brazil, and has been honored by IACP with a Humanitarian of the Year award. Sara B. Franklin is also in the studio. A writer, oral historian, and multi-media storyteller, Sara is co-writing The Manioc Route cookbook with Teresa. Also joining Linda is Margarida Nogueira, co-founder of Instituto Maniva with Teresa, and founder of Slow Food Brazil. Tune in to hear about the upcoming cookbook, The Manioc Route, and how it combines cooking with history, culture, and emotion. Did you know that the manioc has been in the upper Amazon Valley since 7,000 B.C.E.? Or that the manioc is naturally poisonous? All these facts and more on this week’s A Taste of the Past. Be sure to get more information about the Manioc Route and visit their Kickstarter on Facebook. Watch a clip from Seu Bené Vai Pra Italia, a film about manioc flour producer Benedito Batista da Silva. This program is sponsored by Hearst Ranch. “There’s so much cultural history around this root, and it’s delicious.” —Sara B. Franklin on A Taste of the Past “Food is affection, culture, and heritage.” “Peruvian people had brought all types- over 2,000 varieties- of potatoes and today in Lima you can find lots of varieties of potatoes, and maybe this can be an example of how you can take an underestimated a staple and make it a gourmet food.” —Teresa Corção on A Taste of the Past “When I discovered the Slow Food Movement on the Internet, I fell in love with the philosophy” — —Margarida Nogueira on A Taste of the Past