Podcasts about master miller

Hey, everybody, let's see if we can get this one done without Josh. He is training in Minnesota with Nick doing another level of citizen defender. One might ask, why am I not there? They're doing the last level that Bill and I did, so they're getting it done. Good luck to those guys. I guess Josh already got need in the head in a drill by the one and only. All right, Minnesota Martial Arts. Now I'm gonna black on blank on his name. That is terrible. Oh, well, Greg Nelson. I had Todd Fosse, that's the instructor for ids, so mixed up those names. So I was gonna bring on Leo, my French bulldog, but he decided to work in the office with my wife. He's more popular today. He usually joins me in the afternoon, but he must be boycotting me. He is much better looking than Josh, but, you know, some people might argue. So today we're talking about training power zones. These are really important, guys. I'll bring up the slide from our Clear Sky Dot training. Oh, where is it? There it is. Website where you can train with us online. That's great for our students. You know, get on there, get in it. There's a ton of stuff, including testing for each belt level that is required here at Rocky Mountain Self Defense and Fitness, our home base here in Castle Rock, Colorado. So look, guys, I remember being a white belt and kind of my instructor calling me the wild and crazy one, the one and only Master Miller from Nantucket Taekwondo. He was always telling me to slow down. I had just came off high school football, and I just knew one thing like, go hard, go 100%. And that leads to injuries and a whole ton of other things that can happen in that 100% all out. And I'm constantly telling beginners, slow it down, slow it down. And you know what I see? Looks like I was going slow and. And you're all going. Or we are all going way faster than we think. You know, standing off to the sidelines, you start to see it. And you know, one thing I tell people, I've watched you hit the bag at 100%. You're pretty darn close to that in that drill or whatever we might have been doing. So to quickly summarize, zone one is zero to 20. Zone two is 20 to 40% speed and power. So zone three, 40 to 60. Zone four, controlled speed and power. And zone five, 80 to 100. And we're leaving that to testing. You know, once in a while type of training where you can get hurt, but we need to do that. Sometimes test our mental toughness and put us under that real world stress. But the likelihood of getting hurt, injured on those always goes up. So we don't want to spend much time in zone five at all. Now look, zone one, it's on the slide a bit here, but I'm looking on my bigger screen because of my old eyes. Slow is smooth. You know, if you learn slow, you can get this stuff down. You know, focus on precision, timing, the mechanics. You're really going way slower than you think you should. There's really no power behind everything you do, you know, we'll call it slow touch sparring. When we're doing sparring at this level, it's just slow. It's just landing the light touch. Just. You're not even going to knock over that glass of water. I always kind of joke around and say, you know, unless you have a sippy cup at the dinner table, you know, you should be able to reach out and touch somebody without smashing them. You know, you want to build clean habits and good muscle memory here. You want to learn more on quote unquote muscle memory? Check out Andrew Huberman's podcast. That's fantastic. Neuro guy. I forget his whole repertoire. But we were not going to get into Andrew Huberman. So, you know, the philosophy here is slow is smooth and smooth is fast. One of my first levels, I can't remember the first or second. And I had a guy that I was training with in the hotel after, and he said to me after the test, wow, I kind of thought you were really slow and wonky, some things of that effect. And, and I said, you know, why'd you think that? Oh, when we were training, you just did. Everything was really slow. Like I'm just trying to get it down so when I do go fast, the wheels aren't falling off. You're building good habits. It pays off in the long run. You know, zone two, where, you know, we're moving up a little bit, 20 to 40%. But it is still pretty darn slow here, guys. 20 to 40%. Not that fast at all. Want our reactions to become natural in these. Sorry to click the slide. For those of you guys on YouTube, you can check these slides out without even visiting our portal or signing up for a low cost membership on there. All this stuff takes time and until I hit Powerball, I'm trying to make some money. All right, let's see. Focus, flow control, consistent technique. Being able to do it time after time without your, let's say uppercut, you know, breaking 90 degrees being too far away from the person. We're doing this in self defense. You know, you're building those good habits that I'm using this tool. It's slow enough to recognize. I have an uppercut, elbow, I have whatever technique, a knee strike. Hey, they're a little bit further away. I need to go to a kick or they're further away. I need to go to an advancing kick pick to keep my tools on this guy and to stay engaged, right? Power is really low to moderate. It's not gonna cause bruising. Most people aren't going to say ouch when you hit him at 20%. You know, you get up to 40, you know, depending on somebody, but it starts to get you accustomed to getting hit. We even say with our kick shields, you're getting used to getting hit. So this is not a big shot shock in an actual fight. And a lot of people fool themselves and think they're going to be fine. And then there's utter shock on their face when they actually get hit. Even remote, even at 50%, never mind somebody hitting you at full speed. So we want to kind of get used to getting hit and sparring and all that type of stuff at this 20 to 40 zone, get comfortable with it. You know, it doesn't happen overnight. We want to be able to groove in the movements. You know, safe repetition builds confidence. You know, you're not. Your partner's not freaking out and doing weird things on you because you're just going so fast and out of control and they're just trying to stay the heck away from you. We want to spend most of our training time in zone one and two. That's 60%. You know, if you kind of do the math on those, we're in there. It's a good, good zones to be in. My favorite two zones, constantly saying, if you don't see the fight slow, you're not seeing it fast. You're just fooling yourself. You're just windmilling in, you're just spazzing out. You know, hey, when in doubt, be aggressive, spaz out. You know, by all means, windmill in. But man, I don't want to have to resort to those type of things. Zone 3 is at 40 to 60%. Smooth is fast, right? Focus on realism without recklessness. Again, nobody wants to be your partner when you're crazy. Speed's moderate. Our power is controlled and clean. You're able to stop that punch. You're going slow enough that you can stop the strike. You know, your partner maybe moves a little bit under Unexpectedly, you're still able to control that. And that's a thing that takes time. It's repetition, like everything else. Repetition, purpose, add pressure while still staying sharp. You know, we're going to spend about 20% of our training time on this. And one note on all of these. You know, they're great to do on a heavy bag. You know, when you're kicking a kick shield, you can practice these things, shadow boxing without a partner and kind of feel your own speeds and try to figure that out. And, you know, when in doubt, video yourself. Be your own coach. You know, watch yourself, try, like full speed and then go, all right, let me cut that down in half and really try to relate that. It's a tough thing to do. It's a tough thing to even watch and kind of tell, but you just have to do it. It's a tougher things for coaches. You know, figuring out people and, you know, their different speeds and knowing, you know, hey, that guy is actually extremely fast. I think of coach Ben. He's extreme explosive and fast, more so than the average person. So watching different people, it's always a challenge for coaches to, you know, help that person along their journey. This 60 to 80, I guess that's where I'm at. Timing under pressure. Zone four is where we're at. Sorry, I need Josh. Timing under pressure, speed. You know, you're going fast here. Power's high, but with restraint, you know, you're still able to pull it off even if you're hitting them pretty hard. You were. You were dialing it back. That happens to me, you know, quite a bit at this speed that, you know, something happens whether, you know, you get away from yourself a little bit. You know, a lot of times a person moves, you're still able to pull the brakes. Even though you probably hit that person at 50%. But you were, you know, you dialed the back 25%. It's a tough thing to do and recognize in fighting. You know, I want to find my cracks in my technique. You know, the wheel, you know, things start, you know, coming off, coming unhinged. The wheels are coming off the car at this, and you really start to recognize, I should be spending some more time in zone one or two, possibly to kind of fix those errors that were happening under that type of speed and stress, you know, 15% of the time. Zone five. All right, 80 to 100. That's a stress test. What are you doing? It's probably in an advanced test is where we're going to see this. And I actually Just updated these slides here on some of this. I guess I added it on mine, but not on yours because we've got takeaways coming up next. But, you know, you're going max speed and max power, you know, simulates a real fight stress. But we're rarely doing this right because of that high risk of injury, you know, a concussion, all that type of stuff, or training this fast. We don't want to do it that much, but we have to do it sometimes. I'll use the NFL and go, when are these guys hitting full speed? They're. They're hitting full speed, you know, in preseason. But once they get in season, it's game day, right? It's game day. And for us at Rocky Mountain, it's throw down the gauntlet in that advanced testing zone. When somebody's mentally, mentally and physically ready to do this, it's going to defeat under belts, even though they might feel that they're ready. This is a good deal of training that you're getting up and going in that 80 to 100% stress level for people. You know, what's, you know, ground fighting, stand up fighting, you know, bull in the ring type of thing where you're doing self defense. That's really tough to be going hard because, you know, you're being a bad guy, you're attacking the person. You're not quite doing things that you would normally do, but you know, you got to defend yourself on those. So a bit of it is got to be you as the actual fighter, but you're training somebody that's trying to go really full tilt. So we're not spending a lot of time in these. It's not part of your daily or monthly training routine there. This is where you've got to train more. You know, I say it all the time, but that's what it comes down to. A whole lot of the times that we just need to go slow. We don't need to defeat somebody, especially as coaches, by going way too fast. It. We want to be able to, you know, give them the car keys when they're ready for the car keys and not before. So I think this about wraps it up, especially without Josh. You know, it's kind of a quick one here. I'll look through a couple of my other notes. I guess I didn't hit your takeaways or a little bit further down if you're watching on YouTube. I added a couple things. You know, number one, takeaway, we train smart, we train safe, we train for real life, but nobody needs to Be injured unnecessarily because that is gonna happen when you're going fast. You know, injuries do happen. It's part of contact sports. Actually, a real beginner in our citizen defender class just said, you know, you guys are always hurt. Well, like sometimes, yeah, you're banged up. I played contact sports since I was in the fifth grade. Yeah, my knees currently looking to be evaluated by the doctor and see what's going on. But there was nothing in class that happened. It's just, you know, wear and tear. That's things that happen. And, you know, she was a little concerned about getting hurt, but I'm like, you know, we're slowly ramping you up. You know, any good school you're, you know, she was referring to watching the advanced people. I'm like, you're comparing somebody that's been in my gym 5 years plus is what she was comparing some students. I mean, some of them had even longer than that. As a beginner, you're going to start off slow and easy. You know, that's zone one and two. Nobody needs to get hurt and you need to be ready for that higher level training. Even though. Right. We all think we're ready for that higher level training after, you know, our first intro class, especially the guys. Takeaway 2. How we train is how we fight. Right. You've got to be realistic, but you also have to be safe. And different aspects of this is just huge. You know, the habits you build in training, your timing, your composure, your discipline. I was actually just saying somebody today, like, settle down. You're getting like really aggressive, trying to push your daughter around. And you know, her daughter's, you know, teenager. I think she's probably 17, 18. You're, you're just trying to go too hard. Just relax. You're getting, you can see, I can see that you're muscling the technique, like relax, you know, under pressure. We want to be relaxed. Let's see, where do I leave off on that? Your timing, your composure, your discipline are exactly what will, what you will rely on when it counts. Train sloppy, fight sloppy. Right. You just kind of look like crap. You're windmilling in and we all degrade. One of my favorite things, you know, to watch as Olympic weightlifting for this because you can see the person degrade as their weight goes up, you know, under that stress, under that load. And if you lift crappy and you have crappy technique, man, does it look totally horrible when you're trying to get up to your max level or close, you know, an 80% max and 90% max. And your technique is sloppy. It is terrible. The best trained person is coming undone with stress and fatigue. So if you train that way and your punch is crappy, you know, in class, it's going to be worse under stress. You know, don't fool yourself. Train with purpose and you'll respond with power and control. All right, guys, we're going to wrap it up here. Want to keep that one under 30 minutes and we're at like 17, so. Doing great without Josh, but not really. He misses insights on this one. But we will catch you guys next time. Let's check out. I can let you guys check it out. We've got two of the same slides for you guys. We're going to be talking about our core training categories next, and you know how we prioritize what we're doing here at Rocky Mountain Self Defense and Fitness and our online training portal, Clear Sky Training. If you want to support us in this podcast, you can do that on Clear Sky Training. There's a link over to our shop or you can sign up for a membership. You can also check out our supplements, because I was sick of supplements that sucked. So we partnered with a great brand that does our packaging and has great supplements. They provide supplements for a lot of companies out there that are doing the same thing. It's just wrapped in a different package. It's a radio. Really great stuff, guys. Suckless co. All right, check it out, guys. I will see you guys next time.

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.