Podcasts about master miller

During this episode of ROCKnVINO, hosts Coco and Michelle talk with Debbie Osborn, Event Manager for Wine Road about the 27th annual Wine and Food Affair, while sipping wine on the terrace at Trattore Farms. Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River valleys of Northern Sonoma County. They host various events throughout the year to showcase these amazing AVAs. The next event is Winter WINEland, January 18-19, 2025 and tickets are on sale now. Coco and Michelle also chat with Mary Louise Bucher, owner and Master Miller at Trattore Farms, Craig Strehlow, Winemaker and Vineyard Manager at Trattore, and Trattore Farms' GM, Joe Padilla. Explore their wines and olive oils at trattorefarms.com    ROCKnVINO is sponsored by American AgCredit.  

With the Skull Face taken care of, it's time to direct our attention towards Mother Base. Like finding out what sort of shady stuff Eli and the child soldiers are up to (and also thinking about what they could have been up to if the development team got more time to make this game), and learning about just how awful Huey Emmerich really is. Oh, and Master Miller's busy trying to break into the food industry. Episode 46: Kazuhira Miller's Nasty Patty

Claudio Vignoli is an Italian Oleologist, Master Miller and Olive Oil Sommelier with over 25 years of experience in the olive oil industry. From 1996 until the end of 2007, he worked as an Export Sales Manager for the world's leading manufacturer of olive oil mills. In 2007, he founded his own company, Claudio Vignoli Group, providing technical and marketing consultancy to olive oil producers around the world.Claudio Vignoli also provides his expertise in the olive oil industry to two multinational consulting firms: GLG, Gerson Lehrman Group and GUIDEPOINT GLOBAL LLC. In 2015, he founded a bottling company in the U.S. called Miami Olive Oil & Beyond LLC, which imports bulk EVOO from the Mediterranean and bottles in Miramar, FL, for the retail and food service industry. With this company, he produces the private label of several major U.S. distribution companies, cruise lines, hotel and restaurant chains.His mission is to educate buyers, chefs, and other industry professionals to understand, appreciate, and select high-quality olive oils through in-store demos, tasting classes, workshops, etc. He is also an independent advisor for several brands in Australia, California, Uruguay, Spain, and Italy. In 2022, he founded a brand that bears his name, Vignoli Food, which produces premium quality EVOOs, Balsamic Vinegar of Modena and other typical Italian pantries.He has been a member of O.L.E.A. (Association of Olive Oil Experts and Tasters) since 2017. He is often involved as a keynote speaker, jury member in international olive oil competitions, and presenter at industry events in Australia, Argentina, Uruguay, and Peru. He is also a regular member of the jury at CIOOC, Canada International Olive Oil Competition, London International Olive Oil Competition and EIOOC, European International Olive Oil Competition.Get 15% off Vignoli olive oils and Italian foods with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTUREGet 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/janeLinks Episode with Emily Lycopolus on sourcing olive oils - Spotify and Apple Podcasts Episode with Emily Lycopolus on olive oil for skincare - Spotify and Apple Podcasts Easy Mandarin Martini recipe Connect with VignoliShopInstagramTikTokFacebookConnect with Jane Z. on Instagram at @farm.to.future

David Garci-Aguirre, Master Miller and Vice President of Operations at Corto Olive Oil, recounts his journey in the olive oil industry. He identifies what pizzamakers should look for in an olive oil and emphasizes how investing in high quality olive oil can elevate dishes to the next level. David goes into detail about the business side of the olive oil industry and how Corto maintains the quality and freshness of its olive oil. Through normalizing fresh olive oil within the market, David hopes to combat misconceptions and change people's perceptions of olive oil.   Highlights:

This episode welcomes David Garci-Aguirre, Master Miller for Corto Olive Company. Much like a winemaker, David ensures Corto's 100% California Extra Virgin Olive Oil adheres to rigorous flavor and freshness requirements while maintaining a full-bodied and dynamic flavor profile. Under David's direction, Corto won 30 olive oil competition medals in 2021 alone, including seven gold. In this episode, we chat about what the role of Master Miller entails, what makes the best quality olive oil, olive oil tips and myths, and so much more. Try Corto Olive Company's Virtual Tasting Experience. Learn more about Corto Olive Co. at https://corto-olive.com Follow Corto Olive Co. on Instagram @corto_olive Podcast Show Notes: https://kitchenconfidante.com/olive-oil-secrets-corto-olive-oil-david-garci-aguirre

My guest this week is David Garci-Aguirre, Master Miller at Corto Olive Oil, a California-based company crafting exceptionally fresh Fall harvest olive oil. David helps us reframe how we look at olive oil explaining that we need to think of it more as a juice than an edible oil. We talk about what makes premium olive oil different from lower quality olive oils and how recent changes in the industry (from planting, to mechanization, to packaging) will make high-quality olive oil more affordable and accessible.Links:Corto Olive OilVirtual Tasting KitIG: @Corto_OliveGround Beef and Rice SkilletChicken Thighs in the Instant PotToufayan Baked GoodsLemony Beet SaladGreek Lemon PotatoesIG: @COOKtheSTORYAll New Chicken CookbookRecipe of the Day PodcastRecipe of the Day Facebook Group

Setting the trajectory of your company can often begin with a single pitch. And with just six weeks until BevNET Live Summer 2023 in New York City, the hosts highlighted companies that have built successful and even iconic brands after participating in past editions of the event's New Beverage Showdown competition. They also discussed new and innovative brands discovered at a local meetup event, and why you might be surprised about John Craven's report from a recent visit to Scotland. This episode also features an interview with David Garci-Aguirre, who is the vice president of operations and master miller for Corto Olive, a super-premium brand of extra virgin oil that emphasizes freshness from harvest to plate. Admired by chefs for its commitment to high-quality standards, Corto is part of a new generation of olive oil companies that are attempting to recast the ingredient from an overlooked kitchen staple to one revered for its utility in creating delicious and healthy meals.   Show notes: 0:39: VIPs In NYC. Is “Scotch Lag” A Real Thing? Bitter Is Better. And, Our Minds Are Blown.  – The show kicks off with a chat about a special benefit for Taste Radio VIPs that will be attending BevNET Live in June, before discussing a recent episode of Community Call that should answer a few questions about a certain beverage competition and John's relative shock at lack of scotch flowing faucets in the U.K. They also sampled a variety of interesting food and beverages, including bitter libations, zero-sugar sausage snacks, an RTD tea sweetened with apple sugar and plant-based scallops. 22:04: Interview: David Garci-Aguirre, VP of Operations and Master Miller, Corto Olive – Garci-Aguirre spoke with Taste Radio editor Ray Latif about his career path from an (almost) professional soccer player to an olive oil expert, why he refers to olive oil as “the one ingredient that farm to table forgot” and why he describes the designation of “extra virgin” as “like getting a D in school.” He also explained how Corto has aligned its business units to consistently produce and package fresh olive oil and how the company communicates the value of its process and standards to its customers. Brands in this episode: Poppi, Perfy, Plink, Liquid Death, Cann, Bitter Love, Sonder, Athletic Brewing, Swing Tea, MaKa, Lost Art Cultured Foods, Mind Blown, Country Archer, Spudsy, Ithaca Hummus, Corto Olive

This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that it's the ingredient that farm-to-table forgot. Nobody knows where it came from, who made it, or how it got made. But on this episode, we're going to change that.Did you know that much of the oil on the market is already rancid when you purchase it? This is one of the reasons that most extra-virgin olive oils have a low smoke point, and aren't recommended for sauteing with. But David says that fresh, high-quality olive oil is one of the most stable cooking oils there is.Besides rancidity and oil smoke points, you'll learn how Corto grows, harvests, produces, stores and packs its oil. They have an innovative bag-in-a-box system that protects the oil, making sure that the very last drop is as fresh as the first. They don't sell their oils at a retail level, but if you want to purchase it, use the link below to get it directly from their website.DAVID GARCI-AGUIRRE & CORTOCorto's InstagramDavid's InstagramBUY CORTO OIL HERE or Get it on AmazonRecipe: Wild Juniper Pan Roasted Scallops - Hari CameronRecipe: Chocolate Olive Oil Torte - Holly GaleCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

You may have heard me talk about freshness when it comes to olive oil. In this conversation, we break down everything you need to know about it. David is a Master Miller at Corto Olive Oil and we get into how he started in the business, but more importantly, he educates us on what to look for when purchasing olive oil for our pizza! _______ Professional Pizza Makers can sign up for a olive oil tasting (complimentary) Everyone else looking to level up their olive oil game can sign up here (paid) _______ Follow Corto Olive Oil on IG Join The Pizza Podcast Facebook Group Add me on IG Buy an Ooni! Get your Corto Olive Oil Help Me Make A Better Show And Fill Out My Survey! Support the podcast and buy a t shirt!

The best olive oil no longer comes from old trees in romantic olive groves. There is a new art and science emerging, and it promises to revolutionize the olive oil industry across the world. Master miller David (pronounced Daveed) Garci-Aguirre and educator Lisa Pollack, explain how Corto, and other olive oil producers around the world, are applying new knowledge to the most ancient of crafts to create the best olive oil you ever had.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

On today's show, I'm joined by olive oil expert extraordinaire, David Garcia-Aguirre from Corto Olive Company with a primer on extra virgin olive oil, which he says is "the ingredient that farm-to-table forgot." Discover how olives are grown, harvested and pressed, how to choose the freshest EVOO at the market, how to cook with it, and get recipes galore ... and hear why David wants us all to think of EVOO as the "fresh-pressed juice of olives." David Garci-Aguirre is the Vice President of Operations and Master Miller at Corto Olive Company in Lodi, CA. With a focus on serving independent restaurants throughout the US, Corto uniquely harvests and produces fresh, premium-quality, award-winning Extra Virgin olive oils that enhance the flavor of foods. David is an olive oil guru who is dedicated to the advancement of high-quality olive oil production, research, and education. He's educating us today about what to look for at the market to know you're buying the freshest oil, how to store it at home to keep it fresh, and why heat, light, and air are the three biggest enemies of your bottle of olive oil. He teaches us about the latest innovations in packaging, how to use Extra Virgin olive oil to elevate everyday cooking, and why it's a nutritious addition to your meals. David will bust some myths about olive oil and take us behind-the-scenes at Corto to highlight their gorgeous olive groves and their harvesting, milling, storing, and packing processes.    Show Highlights:   David's life and work in Lodi, CA Why olive oil is the ingredient that “farm to table” forgot How olive oil is different from all other edible oils in that it's fresh-pressed juice that retains the flavors and nutrients Why all olive oils are NOT created equal--and most olive oil in your supermarket is already rancid before you even get it home! How Corto focuses on a new technology called “vineyard-style” planting that allows mechanized fall harvests of the fruit when it's perfectly ripe How most olive oil is produced with olives harvested by the old-style “tree-shaking” method that yields poor quality fruit not at the optimal ripeness How to tell if your olive oil is fresh by its smell and taste (Hint: it SHOULD have a taste!) David's overview of the milling process: The fruit is crushed into a paste that's mixed together and then separated with a centrifuge to obtain the oil at cold temperatures; the oil goes straight into stainless steel casks where oxygen can't get to it. How the “Extra Virgin” olive oil designation is reserved for a natural, unrefined product (CA has the tightest legal standard for EVOO in the world!) Tips for buying olive oil: buy local, if possible, from a reputable company; make sure the oil is in dark glass, stainless steel, or a bag-in-box package, and always check the harvest date How flavor-lock (bag in box) packaging preserves the oil from light and air David busts the most popular myth regarding olive oil, which is that you should never saute or use high heat cooking with it Because of the many healthy compounds unique to olives, olive oil is the #1 food item studied for nutritional health in medical journals Easy salad dressing ideas using olive oil:  David keeps it simple with salt, citrus, and an oil variety that pairs with his food Liz relies on the standard go-to of olive oil, lemon juice, vinegar, dijon mustard, honey, shallot or garlic, and salt and pepper Unusual ways to use olive oil: drizzled on ice cream, as a dip for dark chocolate truffles, poured on popcorn, and homemade mayonnaise How uses olive oil in her rendition of Ina Garten's recipe for gazpacho; it's made with cucumber, bell pepper, tomato, red onion, red wine vinegar, garlic, fresh herbs, and fresh corn kernels How to introduce kids to the wonders of olive oil with creative thinking David's final words: “Rethink how you think about olive oil. Think of it as a fresh-pressed juice.”    Resources: Giveaway: We are giving away a 3-liter Truly 100% Extra Virgin Olive Oil, California Grown, Flavor-Lock Box from Corto. I don't know about you, but I go through a lot of EVOO in my house, so I can attest that this oil rocks. I use it every day ... all day. To enter for a chance to win, post a comment telling me how you use olive oil in your everyday cooking or why you want to win this bag-in-a-box from Corto. (PS: US only giveaway.) (PSS: If you have an awesome recipe for olive oil lemon cake, please share it with me!) Website:  www.corto-olive.com    IG: @Corto_Olive FB: @CortoOlive

On today's show, I'm joined by olive oil expert extraordinaire, David Garcia-Aguirre from Corto Olive Company with a primer on extra virgin olive oil, which he says is "the ingredient that farm-to-table forgot." Discover how olives are grown, harvested and pressed, how to choose the freshest EVOO at the market, how to cook with it, and get recipes galore ... and hear why David wants us all to think of EVOO as the "fresh-pressed juice of olives." David Garci-Aguirre is the Vice President of Operations and Master Miller at Corto Olive Company in Lodi, CA. With a focus on serving independent restaurants throughout the US, Corto uniquely harvests and produces fresh, premium-quality, award-winning Extra Virgin olive oils that enhance the flavor of foods. David is an olive oil guru who is dedicated to the advancement of high-quality olive oil production, research, and education. He's educating us today about what to look for at the market to know you're buying the freshest oil, how to store it at home to keep it fresh, and why heat, light, and air are the three biggest enemies of your bottle of olive oil. He teaches us about the latest innovations in packaging, how to use Extra Virgin olive oil to elevate everyday cooking, and why it's a nutritious addition to your meals. David will bust some myths about olive oil and take us behind-the-scenes at Corto to highlight their gorgeous olive groves and their harvesting, milling, storing, and packing processes.    Show Highlights:   David's life and work in Lodi, CA Why olive oil is the ingredient that “farm to table” forgot How olive oil is different from all other edible oils in that it's fresh-pressed juice that retains the flavors and nutrients Why all olive oils are NOT created equal--and most olive oil in your supermarket is already rancid before you even get it home! How Corto focuses on a new technology called “vineyard-style” planting that allows mechanized fall harvests of the fruit when it's perfectly ripe How most olive oil is produced with olives harvested by the old-style “tree-shaking” method that yields poor quality fruit not at the optimal ripeness How to tell if your olive oil is fresh by its smell and taste (Hint: it SHOULD have a taste!) David's overview of the milling process: The fruit is crushed into a paste that's mixed together and then separated with a centrifuge to obtain the oil at cold temperatures; the oil goes straight into stainless steel casks where oxygen can't get to it. How the “Extra Virgin” olive oil designation is reserved for a natural, unrefined product (CA has the tightest legal standard for EVOO in the world!) Tips for buying olive oil: buy local, if possible, from a reputable company; make sure the oil is in dark glass, stainless steel, or a bag-in-box package, and always check the harvest date How flavor-lock (bag in box) packaging preserves the oil from light and air David busts the most popular myth regarding olive oil, which is that you should never saute or use high heat cooking with it Because of the many healthy compounds unique to olives, olive oil is the #1 food item studied for nutritional health in medical journals Easy salad dressing ideas using olive oil:  David keeps it simple with salt, citrus, and an oil variety that pairs with his food Liz relies on the standard go-to of olive oil, lemon juice, vinegar, dijon mustard, honey, shallot or garlic, and salt and pepper Unusual ways to use olive oil: drizzled on ice cream, as a dip for dark chocolate truffles, poured on popcorn, and homemade mayonnaise How uses olive oil in her rendition of Ina Garten's recipe for gazpacho; it's made with cucumber, bell pepper, tomato, red onion, red wine vinegar, garlic, fresh herbs, and fresh corn kernels How to introduce kids to the wonders of olive oil with creative thinking David's final words: “Rethink how you think about olive oil. Think of it as a fresh-pressed juice.”    Resources: Giveaway: We are giving away a 3-liter Truly 100% Extra Virgin Olive Oil, California Grown, Flavor-Lock Box from Corto. I don't know about you, but I go through a lot of EVOO in my house, so I can attest that this oil rocks. I use it every day ... all day. To enter for a chance to win, post a comment telling me how you use olive oil in your everyday cooking or why you want to win this bag-in-a-box from Corto. (PS: US only giveaway.) (PSS: If you have an awesome recipe for olive oil lemon cake, please share it with me!) Website:  www.corto-olive.com    IG: @Corto_Olive FB: @CortoOlive

Corto Olive Oil's Master Miller, David Garci-Aguirre, sits down with us to to talk all things olive oil, and why the oil you're using may be holding your food back. David explains the necessities for a quality olive oil, from harvest, to the chemistry involved in refining it.

Eduardo Alves da Cunha é Mestre em Administração de Empresas com foco em Gerenciamento de Operações e graduado em Administração de Empresas, ambos pela EAESP-FGV. Executivo com mais de 30 anos de experiência em Supply Chain, tendo atuado em empresas nacionais e multinacionais. Fundador da Fazenda Pica-pau, dedicada a olivocultura e preservação ambiental, pioneira no cultivo e elaboração de azeites de alta qualidade na Serra da Mantiqueira em Monte verde-MG. Master Miller pela Universidade da California-Davis, Mestre em Almazarras pelo Instituto Europeo de Cata de Aceite. Contatos: eduardo@fazendapicapau.com.br/ @fazendapicapau ___________________ Para conteúdos sobre saúde natural, aromaterapia, uso seguro dos óleos essenciais e muito conteúdo perfumado acesse: Assine o Canal Mosaico Natural no YouTube e aprenda a desvendar o poder dos óleos essenciais e como usá-los a favor da sua saúde: https://www.youtube.com/mosaiconatural Cadastre o seu e-mail e receba o conteúdo mais aromático de todos os tempos: https://bit.ly/3drqncJ Dicas em textos: http://www. www.mosaiconatural.com.br Nossas Redes Sociais: Instagram: http://instagram.com/mosaico.natural Facebook: http://facebook.com.br/naturalmosaico Tem mais dúvida? Comente aqui ou mande e-mail! Dúvidas & Comercial: contato@mosaiconatural.com.br Gostou do conteúdo? Curta, compartilha e assine o canal e sempre fique por dentro dos conteúdos aromáticos preparados com todo carinho para você. A Saúde é seu bem MAIS PRECIOSO! Cuide dela com carinho e desfrute de uma vida próspera e feliz. Assine esse canal de graça e receba as dicas aromáticas com uma linguagem simples e especializada toda semana. --- Send in a voice message: https://anchor.fm/stela-kiill/message

E hoje Marlos, Francisco "Master Miller" e Sharon, juntamente com os convidados Marcio Prado do podcast Heroico e Lucas Zavadil do canal Nautilus para dar dicas de como deixar sua jogatina de The Last Of Us Parte 2 mais intensa e fazer uma analise com spoilers apenas das 3 primeiras horas de jogo.

In this interview, I chat with Mark Hayhoe, the owner of the k2 Milling, an artisanal flour mill in Beeton, Ontario, just outside of Toronto. As a third generation miller, Mark is a master miller in my mind and a wealth of knowledge when it comes to all things grains and milling. Mark tells us the fascinating history of milling in his family, which goes back to his grandfather, who set up a mill called Hayhoe Brothers in Pine Grove, Ontario, in the 1930s. Eventually, the mill became ‘Hayhoe Mills', which was managed by Mark until he sold it in 2007. In 2007, Mark started a new entrepreneurial venture: k2 Milling, an artisanal flour mill that operates on his family's rooted milling legacy. In this episode, we talk Mark's journey towards opening up his own mill, all the interesting organic grains and things he grinds into flours (like oats, blueberries, kale, mushrooms, corn, hemp, flax, sunflowers and wheat—of course) and why wheat became so popular throughout history. He also talks about what it's like to run an organic mill in particular and his idea for an organic food credit as a way to bring down the price of organic food and have healthier diets and improved health. This successful entepreneur owner also provides humble advice for others looking to start their own food business.

How do you shop for a good bottle of olive oil? What’s the difference between organic and conventional? 1 percent and .25% acidity? Learn this and much more from my conversation with Philip Asquith, Master Miller of Ojai Olive Oil - oh, and, my brother. We recorded this interview while exploring the olive grove and mill, on the edge of the Sespe Wilderness Area.

Welcome to Dev Game Club, where we are are just finishing our series on 1998's Japanese stealth classic Metal Gear Solid. We talk about the end of the game and some narrative choices there that we like and then discuss our pillars for the game. Dev Game Club looks at classic video games and plays through them over several episodes, providing commentary. Sections played: To the end! Podcast breakdown: 0:41 End of MGS 1:00:48 Break 1:01:22 Pillars and feedback Issues covered: 100 episodes, Tim moving out, extravagant endings in the series, intercutting action scenes, turning codecs into cutscenes later, economic storytelling through codecs and audio diaries, conversational audio diaries, utilizing VO in interesting ways, Brett's new keyboard, the interesting dynamics of the Vulcan Raven battle, cat and mouse, Brett forgets the word "claymore," multiple ways of defeating Raven, using the AI's rules against them, boss/level design/camera synergy, Brett skips a cutscene and has to redo the battle, backtracking and stretching time, cool alloys, keeping a balance between being cool and usability, camera shot of Revolver noticing that Solid is outside the room (sort of a double reversal on the player), hanging out in the cold or hot rooms, Master Miller and throwing Naomi under the bus and yet still being Liquid, Tim recants his feeling that there should be a MGSVI, small universe problem, Chewbacca effect, Naomi and Gray Fox, the Ocelot effect, Ocelot and Liquid reunited, Liquid monologuing outside of Rex, going toe-to-toe with Rex, RoboCop vs ED 209, forcing you to be bold, Liquid as the boss who never dies, Gray Fox confessing his sins, hand-to-hand fighting with Liquid on top of Rex and the uncertain fate of Meryl, the reveal about FoxDie, cloning and the relationship between multiple characters, Dolly the cloned sheep, being the soldier of the century, James Bond themes, Snake Eater, The Man Who Saved The World, two more monkeys jumping on the bed, differences in the endings, jeep battle, low turn rate, tracers, having a third big battle, end-game balance for normal difficulty, Jim Harrison (the politician behind it all), Meryl and Snake riding off into the sunset on their snowmobile, wrapping up themes of love blooming on the battlefield, different endings, juxtaposing the scientific/techy stuff with the philosophical talk, Hal and Dave (joking at the end), post-credits sequence and the Iditarod, writing yourself into corners and cliffhangers, retconning to fit story stuff together, comic book writing and story structure for serialization, commitment to narrative and cinematic presentation, in-engine cutscenes, hardware-acceleration on the PS1, bilinear filtering, best B movies, letting your freak flag fly, all of ones loves and fears being in a game, being generous as an artist, committing to stealth gameplay, high lethality, voice acting, fictional context, experimentation with mechanics, bringing you back through the evolution of mechanics, adding mechanics from a competing or more recent game into a remake, upsetting the balance, new game plus mechanics, new game plus plus and a tuxedo, immersive sims. Games, people, and influences mentioned or discussed: System Shock 2, Metal Gear (series), James Bond, Star Trek, Ron Gilbert, Star Wars, RoboCop, Halloween (Michael Myers), Spy Who Loved Me, The Last Samurai, 2001: A Space Odyssey, George Lucas, Indiana Jones (series), Empires Strikes Back, Final Fantasy VII, Voodoo hardware, Anachronox, Thief, Death Stranding, Guillermo del Toro, Silent Hills, Silent Hill 2, P.T., LeraAtwater, Michael Baker, Silicon Knights, Shigeru Miyamoto, Denis Dyack, Ben "from Iowa" Zaugg, Christian, Travis, Michael, Ultima Underworld: The Stygian Abyss, Looking Glass, Origin Systems, Warren Spector, Doug Church, Ultima VII, Good Old Games, Prey, The Elder Scrolls: Arena. Next time: Ultima Underworld Level 1 @brett_douville, @timlongojr, and @devgameclub DevGameClub@gmail.com

Na conversa dessa semana, Douglas Quadros reuniu um super time – Master Miller, Vulto e Edu filhote – para falarem O post Conversa Nerd e Geek – 52 – Animes e Mangas da Nossa Vida apareceu primeiro em Cultura Nerd e Geek.

First Story: “The Master Miller’s Tale” Part 2 by Ian R. MacLeod THERE ARE ONLY RUINS left now on Burlish Hill, a rough circle of stones. The track which once curved up from the village of Stagsby in the valley below is little more than an indentation in the grass, and the sails of the mill which once turned there are forgotten. Time has moved on, and lives have moved with it. Only the wind remains. Once, the Westovers were millers. They belonged to their mill as much as it belonged to them, and Burlish Hill was so strongly associated with their trade that the words mill and hill grew blurred in the local dialect until the two became the same. Hill was mill and mill was hill, and one or other of the Westovers, either father or son, was in charge of those turning sails, and that was all the people of Stagsby, and all the workers in the surrounding farms and smallholdings, cared to know. Ian R MacLeod has been selling and writing professionally... See acast.com/privacy for privacy and opt-out information.

First Story: “The Master Miller’s Tale” Part 1 by Ian R. McLeod THERE ARE ONLY RUINS left now on Burlish Hill, a rough circle of stones. The track which once curved up from the village of Stagsby in the valley below is little more than an indentation in the grass, and the sails of the mill which once turned there are forgotten. Time has moved on, and lives have moved with it. Only the wind remains. Once, the Westovers were millers. They belonged to their mill as much as it belonged to them, and Burlish Hill was so strongly associated with their trade that the words mill and hill grew blurred in the local dialect until the two became the same. Hill was mill and mill was hill, and one or other of the Westovers, either father or son, was in charge of those turning sails, and that was all the people of Stagsby, and all the workers in the surrounding farms and smallholdings, cared to know. Ian R MacLeod had been selling and writing professionally... See acast.com/privacy for privacy and opt-out information.