Tyre manufacturer based in France
Ian McMillan on the language and poetry of puddings - with Lorraine Bowen, Joseph Coelho, Kate Fox, Frances Atkins and Fariha Shaikh. Singer, comedian and songwriter Lorraine Bowen is known to many as the 'Crumble Lady' - her song about cooking crumble won her huge audiences on 'Britain's Got Talent', and went viral on social media. We find out about how the word 'crumble' translates into other languages and Ian offers a Yorkshire dialect interpretation of the 'Crumble Song'. Joseph Coelho shares his spooky pudding poetry and reads a special commission for The Verb - a poem which explores the pleasure of disastrous puddings. His first poetry collection 'Werewolf Club Rules' was published in 2014. What if Emily Dickinson, T.S.Eliot and Maya Angelou took part in a poetry themed bake-off? That's the kind of thought experiment that stand-up poet Kate Fox likes to conduct for The Verb. She imagines their baking - and wonders if you can tell how well a poet will cook from their poetry. D Fariha Shaikh is a New Generation Thinker and Senior Lecturer in Victorian Literature at the University of Birmingham. She tells us about the pudding making of emigrant Catharine Parr Traill, born in 1801, who emigrated to Canada and wrote many books on her life there and on natural history, for women readers in particular. Frances Atkins is a Michelin star winning chef. She explains the difference between a pudding and a dessert and argues that descriptive pudding names are most likely to excite the palate.
Stephanie Boswell chats about her career, chef-inspired tattoos, and filming Halloween Baking Championship. Stephanie shares the story behind her two Michelin star tattoos with host Jaymee Sire before diving into the various places her career has taken her. From Chicago to Beverly Hills, Stephanie talks about the lessons learned and innovative dessert creations along the way. She reveals the childhood memory behind her concept, the Faberge Egg, and where she looks for creative inspiration. Stephanie talks about her childhood full of bland foods and void of candy before describing her experience as a judge on Halloween Baking Championship. She talks about how she sourced her own genuine '80s wardrobe for the current season and the average amount of time she spends in the hair and makeup chair for the show. Stephanie reveals what it's like to work with fellow hosts Zac Young and Carla Hall and then tells Jaymee where she draws the line when it comes to getting grossed out by contestants' creations. Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network Follow Food Network on Instagram: https://www.instagram.com/foodnetwork Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire Follow Stephanie Boswell on Instagram: https://www.instagram.com/stephanie.boswell/ Learn More About Halloween Baking Championship: https://www.foodnetwork.com/shows/halloween-baking-championship Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed See omnystudio.com/listener for privacy information.
durée : 00:03:56 - Le Pourquoi du comment : Économie & Social - par : Mathilde Dupré, Dominique Méda, Florence Jany-Catrice, Jézabel Couppey-Soubeyran, Laurence Scialom - La Banque mondiale vient d'annoncer l'interruption de sa publication annuelle phare en raison d'une série de scandales. Mais ce "guide Michelin de l'investissement" était aussi sous le feu de critiques plus structurelles, c'est pourquoi il est trop tôt pour dire ce qu'il en restera
Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here. Check out Josh's podcast - Full Comp Podcast Check out previous episode 736 with Josh Kopel Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Success is a mindset, not a feeling." In today's workshop with Josh Kopel we will discuss: The 3 keys: Revenue Amplify Frequency Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Contact info: www.restaurantcasestudy.com www.joshkopel.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Josh Kopel for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Credit Suisse Group is to pay $475 million to American and British authorities to resolve bribery and fraud charges related to a $2 billion scandal over Mozambican government-guaranteed loans which came to be known as tuna bonds - they were originally intended to help build up a domestic tuna fishing fleet in the country. A Credit Suisse subsidiary also pleaded guilty to a conspiracy charge in New York. Nine companies including Amazon, IKEA, Unilever and Michelin have pledged to use only zero carbon emitting container shipping by 2040. 90% of world trade is transported by sea, and global shipping accounts for nearly 3% of the world's CO2 emissions. But environmental campaigners want the shipping industry to move faster. The pressure group Ship It Zero says the switch to zero-emissions should be done by 2030
New Podcast Episode: I'm a lifer when it comes to my support of the Oakland Raiders, and I feel personally betrayed to learn that [now ex-] coach Jon Gruden's emails reveal racism, misogyny and homophobia that includes likening the lips of NFL Union head to a Michelin car tire! New COVID vaccine stats show that Black America has turned a corner and getting jabbed…despite the 40-year wounds and Government distrust left over from the Tuskegee Experiment, the piston has released a little to give way to practical sense and the laws of survival. African Americans are simply tired of watching loved ones die while Anti-Vaxxers continue to spout off Sci-Fi theories. And…what do Queen Elizabeth II and Greta Thunberg have in common? You'd be amazed at how saving the planet can bring two opposites together, and they both have zero-tolerance when it comes the garrulous…all talk and no action!…
Ep. 165 of the Pour Horsemen podcast, we pod solo! #Podcast #Houston #Music #SportsHTX #Fashion #Film #Comedy Topics…Jon Gruden ResignsWho can Stop Tyson Fury?Meek Mill ArtworkNigerian ScamNBA Over/UnderAnd MoreFollow The Pour Horsemen on Instagram @thepourhorsemen and email at firstname.lastname@example.org Subscribe to Apple Podcast, Spotify Podcast, Google Play, YouTube, iHeartradio, or PocketCast.
Canadian Etheliya Hananova, from the restaurant Comice, talks about how she ended up recommending wine in her family-owned Michelin-starred restaurant in Paris. Find the restaurant at 31 avenue de Versailles, and explore their website here: https://comice.paris/ To become a Patreon member of The Earful Tower, click here: https://www.patreon.com/theearfultower
In this episode of Veggie Doctor Radio, I have an intimate conversation with Lauren Kretzer as she discusses her health journey over the past year and what it has meant for her. About featured guest: Lauren Kretzer is a professionally trained vegan chef and recipe developer. She is a graduate of the Natural Gourmet Institute in New York City, and holds a certificate in Plant Based Nutrition from Cornell. Lauren has worked throughout the tri-state area in Michelin starred kitchens, privately in the kitchens of families and celebrities, and currently as a recipe developer for international wellness brands, restaurants, NY Times best-selling authors, and popular media outlets such as Vogue, Well + Good, and VegNews. Lauren currently lives in Northern New Jersey with her husband, two young daughters and rescue dog. When she's not cooking, she enjoys being out in nature with her family and reading. She can be found on Instagram at @lauren_kretzer and online at www.laurenkretzer.com. LAUREN KRETZER https://laurenkretzer.com https://instagram.com/lauren_kretzer Disclaimer: The information on this blog, website and podcast is for informational purposes only. It is not meant to replace careful evaluation and treatment. If you have concerns about your or your child's eating, nutrition or growth, consult a doctor. I have an affiliate partnership with Splendid Spoon where you can get $25 off your first order if you want to give it a try! Splendid spoon offers pre-made smoothies, juice shots and delicious bowls that require no preparation besides heating up! https://splendidspoon.z724.net/c/2360827/774963/9621 Shop my favorite things doctoryami.com/shop Please support my work, become a Patreon https://patreon.com/thedoctoryami Mentions: A Parent's Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy by Dr. Yami Leave an 'Amazon Review' MORE LISTENING OPTIONS Apple Podcasts: http://bit.ly/vdritunes Spotify: http://bit.ly/vdrspotify NEWSLETTER SIGN UP https://doctoryami.com/signup OR Text 'FIBER' to 668-66 FIND ME AT Doctoryami.com Instagram.com/thedoctoryami Facebook.com/thedoctoryami Veggiefitkids.com * * * * MORE FROM ME Read - http://veggiefitkids.com/blog Listen: http://bit.ly/vdrpodcast Watch - http://bit.ly/vfkvideos TEDx Talk - http://bit.ly/DOCTORYAMITEDX * * * * Questions? Email me: Yami@doctoryami.com
Trainiere dein Hörverstehen mit den Nachrichten der Deutschen Welle von Freitag – als Text und als verständlich gesprochene Audio-Datei.USA nach drei Jahren wieder in den UN-Menschenrechtsrat aufgenommen Die USA sind rund drei Jahre nach ihrem von Ex-Präsident Donald Trump angeordneten Rückzug aus dem UN-Menschenrechtsrat wieder in das Gremium aufgenommen worden. Die UN-Generalversammlung wählte sie mit 168 von 193 Stimmen für drei Jahre in den Rat mit Sitz in Genf. Auch Eritrea, das wegen mutmaßlicher Menschenrechtsverletzungen immer wieder in der Kritik steht, wurde in das 47 Mitglieder umfassende Gremium aufgenommen. Ebenfalls gewählt wurden Finnland, Luxemburg, Litauen, die Vereinigten Arabischen Emirate, Indien und Argentinien sowie zehn weitere Länder. Ehemaliger US-Präsident Bill Clinton auf Intensivstation Der ehemalige US-Präsident Bill Clinton liegt seit zwei Tagen mit einer Harnwegsinfektion auf der Intensivstation eines kalifornischen Krankenhauses. Die Infektion habe sich in seinem Blutkreislauf ausgebreitet, sagten die behandelnden Ärzte dem Fernsehsender CNN. Auf der Intensivstation sei Clinton vor allem deshalb, weil er dort die nötige Ruhe habe und engmaschig überwacht werden könne. Sein Sprecher Angel Urena schrieb auf Twitter, Clinton erhole sich gut und sei den Ärzten und dem Pflegepersonal dankbar für die gute Betreuung. Ehemaliger Boeing-Testpilot wegen Falschaussage in Krise um 737 Max angeklagt Der ehemalige Chef-Testpilot von Boeing ist wegen seiner Rolle bei der Krise um die problematische Software des Pannenflugzeugs 737 Max angeklagt worden. Ihm wird vorgeworfen, US-Behörden falsche und unvollständige Angaben zu der Software mit dem Namen MCAS gemacht zu haben, wie das US-Justizministerium mitteilte. Dadurch habe er die Arbeit der US-Luftfahrtbehörde FAA behindert. Die Software hatte bei zwei Abstürzen eine Rolle gespielt, bei denen 346 Menschen ums Leben kamen. Die 737 Max war während der Untersuchungen für 20 Monate mit Flugverboten belegt worden. Staatsanwaltschaft in Mexiko will nach U-Bahn-Unglück Anklage erheben Rund fünf Monate nach einem verheerenden U-Bahn-Unglück in Mexiko will die Generalstaatsanwaltschaft Anklage wegen Mordes, Körperverletzung und Sachbeschädigung erheben. Die Staatsanwältin erklärte, man werde gegen eine Reihe von Unternehmen und Menschen vorgehen. Der Einsturz der U-Bahn-Brücke war nach Ansicht von Ermittlern durch mangelhafte Balken und Bolzen verursacht worden. Am 3. Mai war in Mexiko-Stadt eine zwölf Meter hohe U-Bahn-Brücke der Linie 12 eingestürzt, als gerade eine U-Bahn darüber fuhr. 26 Menschen kamen ums Leben und etwa 80 weitere wurden verletzt. US-Staatsanwälte machen Facebook Druck Generalstaatsanwälte aus 14 US-Bundesstaaten wollen von Facebook wissen, ob prominente Impfgegner bei dem Online-Netzwerk von Sonderregeln profitiert haben. In einem Brief an Facebook-Chef Mark Zuckerberg beziehen sie sich auf Medienberichte, wonach das Online-Netzwerk Ausnahmen bei der Durchsetzung seiner Inhalte-Regeln gemacht hatte. Die Ankläger fragen, ob Beiträge von Impfgegnern aus finanziellen Gründen nicht gelöscht worden seien. Insider hatten berichtet, Facebook habe ein System aufgebaut, das hochkarätige Nutzer von den Regeln gegen Falschbehauptungen ausnehme. Erstmals Michelin-Sterne für russische Spitzenrestaurants Der französische Restaurantführer Michelin hat erstmals Spitzenköche aus Moskau mit den begehrten Michelin-Sternen ausgezeichnet. Als bestes Restaurant wurde das "Twins Garden" der Zwillingsbrüder Iwan und Sergej Beresuzki gekürt. Ebenfalls zwei Sterne bekam Artjom Jestafjew vom "Artest". Sieben weitere Restaurants erhielten einen Stern. Anlass für die Auszeichnungen war ein Michelin-Sonderband über die Gastro-Szene in Moskau. Nach Angaben des Verlags haben die Tester fünf Jahre lang die Lokale inkognito und nach festgelegten Standards geprüft. Geschreddertes Banksy-Werk zu Rekordpreis versteigert Gut drei Jahre nach seiner teilweisen Zerstörung am Ende einer Auktion ist das Werk "Love is in the Bin" des Streetart-Künstlers Banksy für knapp 19 Millionen Euro plus Gebühren versteigert worden. Der neue Eigentümer des Werks wurde zunächst nicht bekanntgegeben. Das ursprünglich "Girl with Balloon" betitelte Werk hatte im Oktober 2018 rund 1,1 Millionen Pfund erlöst. Direkt im Anschluss zerstörte ein im Rahmen versteckter Schredder einen Großteil des Bildes. Banksy, dessen Identität unbekannt ist, bezeichnete die Aktion als eine Kritik am Kunstmarkt.
Welcome back to the Happy Half Hour! We're excited to have chef William Bradley of Addison back on the show. In case you missed it, Addison was recently elevated from one Michelin star to two a few weeks ago, for the 2021 Michelin Guide California. We had William on the show in January, and he's back to talk about what this latest award means for the restaurant and for San Diego's dining scene. William shares how he and his staff moved away from serving traditional French cuisine to “California gastronomy” instead—dishes that include elements from the multitude of cultures found in the state, along with regional ingredients. A new bite on their tasting menu, the chicken liver churro, is an example of this. William says he believes that not cooking from someone else's playbook and simply striving to be different is why they were awarded a second star. He says getting the first star was “like climbing Mount Everest,” but he and his staff didn't want to become comfortable after receiving that recognition, so they continued to innovate. William shares how he found out the news, what's changed since, and what's in store for Addison's future. We also talked about the pressure (and responsibility) that comes with this kind of award, and discussed the fact that four restaurants in San Diego now have Michelin stars. Want a reservation at Addison? You can search for a booking on Resy or OpenTable. In Hot Plates, Avonte Hartsfield, owner of Rollin Roots, is rebuilding his vegan food truck after a fire thanks to an outpouring of community support. In South Park, the former site of Hamilton's Tavern will be turned into a new pub, Bock, by the owners of Bottlecraft. Matsu, a Japanese restaurant by chef William Eick, has found a permanent home in Oceanside and is now open. In Two People, $50, William has a new recommendation for us: the omakase sushi at Ken Sushi Workshop in Carmel Valley. Troy's pick this week is the sweet-tea-brined chicken at Flying Pig Pub in Oceanside. David got the fried chicken at Streetcar Merchants in North Park, and Marie picks the chow mein and crispy pork from the food court inside 99 Ranch Market on Balboa Avenue. Thank you for listening! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at email@example.com. See you next week!
On this episode: We have a large news week with Starbucks 50 year anniversary and Coinbase adding an NFT marketplace. In the roundtable, we discuss the John Gruden emails and being a minority in the workforce. As always follow me on IG here: https://www.instagram.com/delano.saporu/?hl=en Connect with me here also: https://newstreetadvisorsgroup.com/social/ Want to support the show? Feel free to do so here! https://anchor.fm/delano-saporu4/support Thank you for listening --- Support this podcast: https://anchor.fm/delano-saporu4/support
Discover the brilliant berries you can grow at home. RHS Editor Gareth Richards talks to Guy Barter about his experiences growing exciting novelties such as Chilean guavas and juneberries, while allotmenteer Kirsty Ward offers first-hand advice on growing blueberries. Anna Greenland is a cook and gardener to Michelin-starred chefs; she shares favourite berry-based recipes and her star varieties of strawberry. Plus RHS historian Fiona Davison explores the fascinating history of British gooseberry growing.
Peace of Mind is a team of knowledgeable and passionate experts that can provide you with sustainable options that put you on the path to success. Our focus is on lifelong wellbeing, improving the overall quality of life, through a holistic approach to achieving goals in a way that is manageable for busy but determined individuals and families. THE TRAINER Michael Knight is a former collegiate athlete with over 25 years of professional experience in strength and conditioning. At the age of 36 and a bodyweight over 330, his doctor said three simple words that changed his life forever. Change or die. Those three words reshaped his outlook on life and fueled his passion to help others do the same. Michael built a foundation upon being the best at motivating others and became the most sought-after trainer in the Midwest. His client base includes ‘The Who's Who' in Hollywood and professional sports; he's coached actors such as Chris Hemsworth, and professional and collegiate athletes such as Steve Yzerman and Kris Draper into achieving higher levels of performance. He's trained the Detroit Red Wings and ran both Detroit Lions mini-camps during the strike season of 2011. Michael has opened three Art of Strength training facilities and has given a Ted talk in Detroit with his change-or-die motivational speech. Today, Michael's intense passion has been redirected from caring for and rehabilitating his late Mother, to looking out for the wellbeing of each and every client who walks through his doors. If you meet Mike don't be surprised when he introduces himself and asks “What did you have for breakfast?” he'll expect a great answer. Now Michael's 6-year dream has become a reality; he's collaborating with like-minded, passionate, and educated individuals coming together to give you Peace of mind! — THE CHEF Chef Kristi Hunt is a professionally trained graduate of Le Cordon Bleu of Chicago and has worked at Michelin-starred restaurants in Rome and Chicago. She led Ready, Set, Cook! segments on Fox 2 Detroit, and developed worksite wellness cooking demonstrations for HAP and performed them for corporations around South East Michigan. Today, Chef Kristi is the sole owner and operator of prepared meal service in the metro Detroit area. Her talent for preparing delicious, nutrition-focused meals earned her the opportunity to fuel professional and collegiate athletes with prepared meals to enhance performance and recovery. Individuals who are looking to achieve fitness and nutrition goals, and who wish to improve their quality of life are the main client base for her company as well. Chef Kristi understands the importance of the nutritional value of foods, and the breadth of her experience includes Macro, Gluten-Free, Paleo, Whole 30, Ketogenic, Vegan, and other dietary preparations. Chef Kristi views food as fuel and takes pride and care in fueling her clients for life. —- THE MEAL PLANNER Michael Paul has studied nutrition & its benefits on wellness and performance for over 30 years. He pursued his passion at the University of Michigan where he majored in biochemistry. Since childhood, he has trained & competed in sports ranging from soccer & baseball to martial arts & bodybuilding. He enjoys using his knowledge & experience to help others achieve their health, wellness & performance goals. Michael & his wife Veronica enjoy an active and healthy lifestyle, both are competitors and judges with the National Physique Committee. Connect with Jon Dwoskin: Twitter: @jdwoskin Facebook: https://www.facebook.com/jonathan.dwoskin Instagram: https://www.instagram.com/thejondwoskinexperience/ Website: https://jondwoskin.com/ LinkedIn: https://www.linkedin.com/in/jondwoskin/ Email: firstname.lastname@example.org Get Jon's Book: The Think Big Movement: Grow your business big. Very Big! Connect with Michael Knight, Michael Paul and Kristi Hunt: Website: https://pom-now.com/
Topic Breakdown (Click Time stamp to go right to desired topic) Intro: 00:59 First Word: 05:21 Sports: 14:54 Are YOU Smarter Than Me?: 24:48 Mikes Cryptocurrency Update: 29:49 FINAL WORD (Quickie): 37:06 __________ Here we are! Episode 101 is here! We go in depth with Dave Chappelle latest stand up on Netflix, and Jon Gruden losing his job with the Las Vegas Raiders due to some distasteful words in Email over the last couple of years. Trent Gets into his new Segment “Are You Smarter Than Me?…Probably Not”. A segment where he asks the fellas randoms questions. How many did you get right? Mike has a very insightful Crypto update. Mike drops some gem's on some alt coins he's been bullish on. Also talks about what things to come in the Crypto world. Take notes! Not financial advice, but its smart to do your homework on these segments! Juice gives us 5 Things on the NFL after 5 weeks of football in the books, The fellas talk about Allen Iverson, a Photographer denies a plate at a wedding, and so much more! Just a reminder! We are only on Wednesdays! Once a week! Check us out! __________ THANK YOU FOR WATCHING? BE SURE TO SUBSCRIBE! Don't watch podcast videos? We are on Spotify, Apple Podcast, Google Podcast, and anywhere else you listen to podcast! Check Here: https://anchor.fm/juicebox-podcast _________ IG Juice: @_yojuice_ Mike: @WhereMikeWas Trent: @Trent_Valentine Josh: @WhoIsJoshDayshak JuiceBox: @_JuiceBoxPodcast
Happy Indigenous people day! We talking Chappelle embracing "cancel culture", why "Columbus Day" is problematic, Breeze going to apparently Jon Grudens last game as Raiders head coach along with his problematic e-mails, the Falcons getting the W in London, Tyson Fury droppin' Wilder and a N bomb, a hilarious date story along with Breeze's take on Code Geass (anime for the uncultured). TAP IN Let us know what you think on Twitter @ktseavepod @techmessiah @southbreeze706 **Disclaimer: Objective truth expressed on this podcast is for entertainment purposes only. ENJOY! SUBSCRIBE! RATE! DO IT
Sucio_Talk Podcast Presents"No Guests, Just ShoutOuts & Ramblings #7".Reflections On The Past/Present/Future Of Your Favorite Podcast.Change Will Not Come Without Hard Work.......Get To It Ya Sexy Humans!Much Love!#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBE!Check Out @david_Sucio On Instagram For News On Upcoming EpisodesI'd Love To Hear From You, Feel Free To Reach Out email@example.comBe Sure To Share Anytime You're Listening On Your Social MediaBe Sure To Subscribe to David_Sucio On Youtube!#sucio_talk #suciotalk #suciotalks #suciotalkpodcast #david_sucio #davidguilloty #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cooks #cooking #cuisine #history #travel #entrepreneur #food #love #goproPEACE!
Microsoft has now agreed to let independent third-party study the impact of making Microsoft devices easier to repair. Google SVP Hiroshi Lockheimer offers an invitation to Apple to help them implement RCS on the iPhone. CNET’s Brian Cooley notes that Michelin and GM plan to have airless tires available for street use as early as 2024. Starring Tom Merritt, Robb Dunewood, Len Peralta, Roger Chang, Joe, Amos MP3 Download Using a Screen Reader? Click here Multiple versions (ogg, video etc.) from Archive.org Follow us on Twitter Instgram YouTube and Twitch Please SUBSCRIBE HERE. Subscribe through Apple Podcasts. A special thanks to all our supporters–without you, none of this would be possible. If you are willing to support the show or to give as little as 10 cents a day on Patreon, Thank you! Become a Patron! Big thanks to Dan Lueders for the headlines music and Martin Bell for the opening theme! Big thanks to Mustafa A. from thepolarcat.com for the logo! Thanks to our mods Jack_Shid and KAPT_Kipper on the subreddit Send to email to firstname.lastname@example.org Show Notes To read the show notes in a separate page click here!
Microsoft has now agreed to let independent third-party study the impact of making Microsoft devices easier to repair. Google SVP Hiroshi Lockheimer offers an invitation to Apple to help them implement RCS on the iPhone. CNET's Brian Cooley notes that Michelin and GM plan to have airless tires available for street use as early as 2024.Starring Tom Merritt, Robb Dunewood, Len Peralta, Roger Chang, Joe.Link to the Show Notes. See acast.com/privacy for privacy and opt-out information.
Welcome back to the Happy Half Hour! This week we're excited to welcome Saman Javid, who is now leading the kitchen at La Jolla's iconic George's at the Cove. Saman is from the Bay Area, and he started his culinary career working at Fork in Marin County and B Restaurant in Oakland. He then moved to New York City, where he was sous chef at the acclaimed Gramercy Tavern for several years. He joined George's about four months ago as executive chef. Saman says he was always surrounded by delicious food, as he grew up in a Persian family (and his family also owned a restaurant). We chatted about his vision for the landmark restaurant (George's has been in the neighborhood for nearly 30 years), the difference between the produce in New York and California, and what excites him about San Diego's dining scene. And since we've had Michelin on our minds lately, he shares what it's like to work at a restaurant that has a Michelin star. In Hot Plates, Pamir Kabob House, an Afghan restaurant that closed its doors earlier this year, is reopening in La Jolla. The Golden Door, an exclusive spa and wellness retreat near San Marcos, recently opened a country store and farm stand selling locally grown produce, pantry items, and housewares—and 100 percent of the proceeds go to charity. For Two People, $50, Saman has two recommendations: Pho Duyen Mai in Kearny Mesa and The Fishery in Pacific Beach. Troy's pick is the crispy rice paper-wrapped pork ribs from Juniper & Ivy, and David recommends the beef empanadas and wings at Rouleur Brewing in North Park. My pick this week is the tacos at La Tiendita Mexican Market in Clairemont (available on weekends). Thank you for listening! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at email@example.com. See you next week!
My guest today is Tom Aikens. Tom has been hailed as one of the best chefs of his generation, being the youngest British chef to hold two Michelin stars which he achieved by the tender age of just 26. His remarkable career has taken him to David Cavalier's in Battersea, Pierre Koffman's La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. Raised in Norfolk with a respect for fresh, seasonal ingredients, Tom is passionate about using the finest local and sustainable produce. He has restaurants all over the world and at the start of 2020 we saw Tom return to the world of fine dining by opening the intimate, very personal twenty five cover restaurant Muse which has already won a Michelin star. When not cooking you will find Tom running marathons, cycling or running with Olympic torches. He also works with several charities, most recent of which is Only a Pavement Away for which he has just brought out a new cookbook. Tom has said: "My whole thing with cooking, is trying to create memories. I think customers are looking for more of an experience, more than just going to a place and having a nice time. They know they're going to have a great plate of food. They know they're going to have nice service in formal, nice, atmospheric conditions. But will they make a memory?”--Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more.--Thank you for listening!If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.
Artiste Ouvrier (AO) is an internationally acclaimed French street artist who is the creator of WCA free university of stencil art in Paris, which has influenced many street artists from around the world. His latest show titled California Dreamin' at Athenessa Gallery (616 S La Brea, Los Angeles, CA 90036) will run from Oct 2 2021 - oct 24 2021. Topics: Shooting Get Lost in Budapest, James drives his dream car, Michelin star restaurants, Artist way, French vs American culture, Squatting, reclaiming, and gentrification, Miss Tic, Fake Mona Lisa, I talked to Banksy for an hour.
My Favourite Takeaway: S1 EP4 - Tom AllenThis week we are joined by the brilliant comedian and presenter Tom Allen as he kindly invites us into his home to enjoy his favourite Indian takeaway from two time Michelin star chef Atul Kochar's restaurant - Indian Essence. Enjoy!Please rate and review. Thanks, Tom and Cimran. Get in touch with the show:Email: HELLO@MYFAVOURITETAKEAWAYPODCAST.COMTwitter: @FavtakeawaypodInstagram: myfavouritetakeawaypodcastA 'Keep It Light Media' Production Sales, advertising, and general enquiries: firstname.lastname@example.orgABOUT THE SHOW:My Favourite Takeaway is the brand new food and comedy podcast series hosted by comedian and takeaway addict Tom Craine (Drunk History, Russell Howard's Good News, Last Leg: Correspondents), and his similarly food obsessed friend Cimran Shah.Each week our hosts will head into the home of a celebrity guest, to share their favourite takeaway with them… EXACTLY as they'd normally have it! From Peruvian street food slouched on James Acaster's huge L-Shaped sofa, to an Antiguan feast on Andi Oliver's best bone china, via a hushed Indian Takeaway in Tom Allen's back garden (“the neighbours kid goes to sleep at 8, sorry!”), My Favourite Takeaway is the show for anyone who loves food, but can't always be bothered to cook it!Each meal will provide a chance to share hilarious food stories, reveal tales of takeaway disasters (“there was a footprint baked into the f***ing pizza!”), gain unique insights into the guests lives (through the medium of takeaways!) and come clean about embarrassing takeaway truths. Because let's face it: we all have them! Perhaps you're a dip hoarder, a massive over-orderer or a reluctant sharer? Does the thickness of a prawn cracker keep you awake at night? Maybe you agree with Josh Widdicombe when he says “only idiots order rice with a curry”? Or have you ever rummaged in the bin to see if your partner has “missed a bit”? (Ellie Taylor has!). And best of all: it'll be a chance to shed light on some of the best independent takeaways the UK has to offer... and exactly which dishes you should be making it your mission to try.Series 1 of My Favourite Takeaway guests include… Andi Oliver, Josh Widdicombe, Ed Gamble, Tom Allen, Ellie Taylor, Phil Wang, Dr Annie Gray, Big Has, and James Acaster! Tom Craine is a comedian and writer whose current Radio 4 sitcom ‘ReincarNathan' was nominated for two ARIA Awards and a BBC Audio Drama Award. Cimran Shah is a BAFTA nominated TV producer, who has produced shows such as The Last Leg and 8 Out of 10 Cats Does Countdown.
Today, this is what's important: Michelin star snacks, Adam's Taco Bell commercial, how to get free stuff, how all movies are based off about four stories, great grandmothers of cinematic history, puppets bros, The Orange Years, Adam's wedding vows, a breaktrhrough covid case, Gabagool, chain wallets and hemp necklaces, rappers, and more. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
In episode 680 of the "Making Waves at C-Level" podcast, we meet Jill Raff. She is an expert on employee experience and in this interview she shares how to be an employer of choice via how you treat you people. When you build the right culture inside your company, you positively impact the bottom line. About Jill Raff Jill Raff is the globally recognized expert, amongst the Top 150 Global Customer Experience Thought Leaders and Inﬂuencers, who works with executive leadership who recognizes the paradigm shift; the non-negotiable creation of a more humanized work culture prioritizing their internal customers, their employees. Through speaking, consulting, courses, and workshops, Jill helps clients, such as McDonald's and Coca-Cola, that acknowledge their people are their greatest asset, and need help creating systems and procedures to develop the collaborative culture which exhibits this core value. Work with Jill to become the Employer of Choice and gain employee and customer lifetime value through her methodology connecting the employee experience (EX) to the customer experience (CX)- EX2CX™. She works with organizations co-creating a human-centered workplace of diversity, equity, inclusion and belonging. Regardless of industry, it will be evident that your “people bottom line” will get you to your financial bottom-line goals, and beyond. While many professionals talk about customer experience – Jill Raff has lived it from day one. Jill grew up working with her parents, owner/operators of one of the first McDonald's franchises, store #150. Her customer service philosophy originated from observing her parent's work and interactions with legendary founder, Ray Kroc. EX and CX are in Jill's DNA. Based on her diverse background working in multiple industries – and living in 7 countries – Jill developed her Inside-Out Framework™, described as “where McDonald's and Michelin meet.” Partner with Jill to turn employees into brand ambassadors and customers into raving fans. Her client's find benefits in Transforming Transactions Into Interactions™, leadership potential, employee engagement, strong communication and emotional intelligence producing a strong ROI. Avoid the great resignation. Establish a genuine Connection-Culture throughout your Employee Journey. Create 5-star customer experiences through EX2CX™ -- Jill's unique strategy that Turns Your Employees Into Advocates and Customer Magnets. https://thomsinger.com/podcast/jill-raff Learn more about your ad choices. Visit megaphone.fm/adchoices
Welcome back to our podcast Honey & Co: The Food Sessions. We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did. Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold. --- With thanks to Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford
Fourteen Santa Monica restaurants were recognized in this year's Michelin guide and in this week's podcast Reporter Clara Harter speaks with Chef Andy Doubrava about exactly what it takes to make that Michelin mark. Andy is the Executive Chef at Rustic Canyon, which is one of three local restaurants to achieve a Michelin Star. Together they discuss the turbulence the restaurant industry has faced in the last year, the meaning of a Michelin and Rustic Canyon's philosophy of a living, breathing menu.
The food festival of all food festivals is back with in person gluttony and an all-time lineup of restaurants and brands collaborating on dream-like food items and merch, and its Wizard of Oz, Ben Hundreds returns to talk it all. Max Shapiro also joins, and he hates food festivals and loves the Michelin awards, and has plenty to say about the newly announced California culinary awards.
Ben Ebel is the User Experience Designer at Michelin's Customer Experience Lab. His team leads the development of new technology and business strategies that makes Michelin's services, solutions, and products more irresistible to their customers.
Chef Joe Flamm grew up in a big Italian family, where there was always sauce bubbling on the stove. The rule of the house was: if you walked in the kitchen, you stirred the sauce. Since then Joe has worked in Michelin-starred restaurants, won Season 15 of Top Chef, and now opened his first restaurant in Chicago, Rose Mary. It's named after his two grandmothers and inspired by his Italian heritage. Like Dan, Joe has strong opinions about pasta, but he takes sauce just as seriously. Joe tells Dan why rigatoni carbonara will always win out over spaghetti carbonara, when it's better to skip fresh pasta and go with the dried stuff, and the one thing you never want to do when saucing any kind of pasta. This episode is sponsored by Bertolli. Their new Bertolli d'Italia sauces are made in Italy, crafted with vine-ripened tomatoes under the Italian sun, finely-aged Italian cheeses, fresh cream, and Mediterranean olive oil. Find sauces, recipes and meal inspiration at bertolli.com/ditalia. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
Welcome back to the Happy Half Hour! This week our special guest is David Contreras Curiel of Karina's Mexican Seafood, a San Diego institution that is celebrating its 40th anniversary this week. David and his siblings are leading the family business that his parents started back in Spring Valley in 1981, and he shares with us the story of Karina's humble beginnings. David's father, Don Arnulfo Contreras, and mother, Maria Ines Curiel, founded the restaurant (which is named after their eldest daughter) to create a better life for their six children. Don was a good cook, so he built the business by preparing the seafood dishes that he'd grown up enjoying in his home state of Sinaloa, such as ceviche. For a short while, the entire family lived above the restaurant, and David started working there when he was six years old. Today, there are several Karina's locations around the county, and the family also operates Savoie Italian Eatery, Taka Sushi, and Saffron Thai. David has 25 nieces and nephews, and he says they've all been involved in the restaurants or are currently working at them. We learned how they source their fresh seafood, the future goals for the company, and David's expert tips on what to order when you visit. Hot Plates this week is a lot of talk about the Michelin guide (and it's big news!). Michelin announced it awarded four stars to San Diego restaurants: Addison was promoted from one to two stars, and Jeune et Jolie, Soichi Sushi, and Sushi Tadokoro each received one star. Earlier this month, five local restaurants received Michelin's Bib Gourmand designation: Callie, Cesarina, Ciccia Osteria, Dija Mara, and Morning Glory. What do you think about the results of the awards? Let us know! In the last news item, Andrew Bachelier, formerly of Jeune et Jolie, confirmed that he and pro skater Tony Hawk are opening a new chicken restaurant in Encinitas called Chick N' Hawk. In Two People, $50, David Contreras Curiel recommends the quinoa bowl with chicken at Little Lion Cafe in Ocean Beach, and any of the entrées at Harbor Breakfast in Little Italy. My pick is the papa rellena at Too Sabrozo Delicatessen, a new Colombian food stand at local farmers' markets. David Martin says to get the royal pho at Pho Ca Dao, and Troy's pick this week is the crispy chicken buns and coconut shrimp at Sbicca Del Mar. Thank you for listening! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at email@example.com. See you next week!
Rebecca Taub, an OB/GYN from California's East Bay, has been traveling to Oklahoma City once a month to perform abortions at a clinic there. She sees dozens of patients a day, and some are coming from Texas. “It is activism. For me, it is frustrating. I was just talking with a colleague today about how abortion is a part of medical care. And I wish that we could provide this care and just have it be seen in that way. But obviously, that's not the system that we live in,” Taub says. Also, the NBA says athletes will not get paid if they miss a game due to local vaccine mandates, and so far, about 90% of the players are vaccinated. Some U.S. conservatives are looking at Hungary as the shining nation on the hill. KCRW's Evan Kleiman gives tips on making Cacio e Pepe, an Italian mac and cheese with a zing. And some LA restaurants have just earned coveted Michelin stars.
It's one of the most popular dishes in the world today, but the story of sushi can be traced back more than 2,000 years. The earliest records document a preserved fish dish in ancient China and it later became a medieval luxury in Japan, before evolving into a variety of different regional styles and recipes. Today, thanks to waves of migration from Japan, there is a veritable smorgasbord of international varieties… California roll, anyone? Joining Rajan Datar to discuss the history of sushi are James Farrer, Professor of Sociology and Director of the Graduate Programme in Global Studies at Sophia University in Tokyo. He is the author of Globalisation and Asian Cuisines; Eric C. Rath is Professor of Premodern Japanese History at the University of Kansas in the US. He's the author of Oishii: The History of Sushi; and Michelin-starred Japanese sushi master, Endo Kazutoshi, who is head chef at The Rotunda in London. Presenter: Rajan Datar [Image: Young woman eating sushi; Credit: Getty Images]
Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting the mood, and you even spot a celebrity face or two in the corner booth. When that picture is painted, it's not hard to see why restaurants get romanticized. Yet, what is usually hidden behind the curtains is often the turmoil of day to day operations and the sad reality of how many perceived successful restaurants can barely pay the light bill. Our next guest, restaurateur Simon Kim, personally knows what it's like to be in that position. Before opening New York's first Michelin starred Korean steakhouse, Cote with a newly opened 2nd outpost in Miami, Simon had to deal with failure. In today's conversation, we dive into his formative teenage years having to adapt in America as an immigrant and what it was like to run his former restaurant Piora, a bustling Michelin starred restaurant that could not financially sustain itself. He shares with us the valuable lessons he's learned through that experience and how he's evolved into the restaurateur he is today as the owner of Gracious Hospitality Management. We talk about his philosophy on growing the business with the right team and the right financial goals. This episode is a must listen. It's an honest conversation about turning failure into wisdom and resiliency. For more info on Cote: https://bit.ly/3uuCwH9 Follow Simon on Instagram: https://bit.ly/3mbcEw5 Info on Cote Wine Club: https://bit.ly/3ulOdzZ For more info on The Art of Plating: https://bit.ly/3kEvQ6r Sign up for our Newsletter: https://bit.ly/2TrNfEg Follow The Art of Plating: https://bit.ly/3isPJLa Follow On The Pass: https://bit.ly/3BpHckD Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC Ask about our creative agency, FARE: https://madebyfare.com
En este episodio #96 Hablamos de Comida con Juan José Cuevas. El chef Cuevas ha tenido una trayectoria de sobre 25 años trabajando para chefs de renombre en NY, España y San Francisco, y actualmente es el chef ejecutivo del Hotel Vanderbilt. Conversamos con Cuevas sobre sus comienzos trabajando con Chef Augusto, sus años en la escuela culinaria en NY, sus experiencias de trabajo en San Sebastián, San Francisco, Barcelona y NYC, los mentores que influenciaron su estilo, el logro de ganar una estrella Michelin y cuando plantó bandera en San Juan.Conoce más sobre Chef Cuevas visitando el restaurante 1919 en el Hotel Vanderbilt y en las redes sociales.
Airless tires have been around for a long time on industrial machinery like forklifts and other devices. However, those tires haven't been available for passenger vehicles until now. Michelin is showing off a new airless tire that relies on rubber “c” shapes underneath the tread in the area where air would normally help the tire maintain pressure. Anyone who's ever had a flat tire can immediately see the benefit of the Uptis tire; no air means no leaks and no flats.
Chef Charlie Palmer, an advocate of farm fresh food, joins us to discuss sustainable cuisine. Palmer was influenced by his childhood in Upstate, NY working in his family's vegetable garden. As one of the most highly regarded chefs today, Chef Charlie Palmer has earned 13 Michelin stars and two James Beard awards and is known for his "Progressive American" cuisine.
Each week we talk about important travel topics to help you decide when, where, and how to explore the world in style. This week we sharing our experience at our very first Monterey Car Week. We saw amazing cars, spent the weekend in a Lexus LC 500 and got to experience some really cool Michelin events. This is the episode for all our car enthusiasts. Also be sure to follow us on Instagram: @JQLouise @TravelWithJuliana @TravelBabies Check out our website https://thetravelbabies.com!
This week we sit down with Ewan Shepherd from Trek Travel to discuss their upcoming Girona Gravel Tour trips. We learn about the city, the cycling community and the abundance of gravel that surrounds the city. Trek Travel Gravel Tour Girona Join The Ridership Support the Podcast Automated Transcription (please excuse the typos): Trek Travel [00:00:00] Craig Dalton: Hello and welcome to the gravel ride podcast. I'm your host Craig Dalton. [00:00:06] This week on the podcast, we're joined by UN shepherd European logistics manager for track travel. Based out of Girona Spain. [00:00:14] As the longtime listener knows I've been super keen on the idea of gravel travel and super excited to see this industry grow up. [00:00:22] We had an earlier discussion with Juan De La Roca about Southern Colorado and building that up as a gravel destination. And now we're seeing events like LIfeTime's Rad Dirt Fest crop up over there. We've also talked to event organizers over in Europe, around the gravel epic series that was conceived. During the COVID time and didn't actually get to get its races off the ground. [00:00:46] But one of the locations we talked about in Europe was Girona. Now for road cyclist, Girona has long been part of the discussion about where professional athletes live. And there's a reason why they live there. Amazing road, riding all over the place. So I was really excited to learn originally from the gravel epic team about Girona as a travel destination for gravel cyclists. [00:01:11] But even more excited to learn about this trip that Trek travel is putting together their Girona, gravel bike tour. [00:01:18] They've got a couple more departures this year in November that you can still sign up for as well as a whole host of dates for 2022, starting in the spring. [00:01:28] After talking to you. And all I can say is sign me up. It sounds amazing. I'll let him explain it in his own words, but it sounds like Jerome has a very special place for cyclists of all kinds. [00:01:39] And the opportunities for gravel cycling are abundant outside the city center. [00:01:44] I'm excited for you to learn more about Girona and gravel. With that said let's dive right in to my conversation with you and shepherd [00:01:52] Ewan welcome to the show. [00:01:53] Ewan Shepherd: Hey Craig, thank you very much for having me and thank you everybody for listening. [00:01:58] Craig Dalton: I appreciate you joining us on a Friday evening over there in Spain, I'm super excited about the topic we're going to discuss today as the listener or the longterm listener has known. [00:02:08] I've talked about gravel travel as something I'm super excited about because as we all know, it's such a great way to explore the world and the idea of packing my bike and going somewhere exotic, like Girona Spain is super exciting to me. So when I got the opportunity to connect with Trek travel, Dig into this trip and dig into Jarana grab gravel jumped at it. [00:02:31] So you, and thank you for joining me. And let's just get started by a little bit about your background. [00:02:37] Ewan Shepherd: Yeah, no worries. Thank you again for having me. And I guess we share something in common that we both enjoy eating well by bike. So gravel travel is definitely evident between us all. Huh. So Bob, my background it's been varied. [00:02:50] I started off as a kid, not really enjoying the power of two wheels on my own preferring Moda, power of motocross, bikes, and motor sport, and pursue the a career in motor sport. I am, I'm only 29, so it's not, it wasn't a long career. And then I decided to jump into the cycle career really because my brother threw me on an old racing bike of hairs and said, we're going trick racing of what is this. [00:03:14] And yeah. That's how I got into cycling and kind of started to learn about it. Then love cycling, all things cycling really threw me on the amount of bikes for the first time. He threw me on a cyclocross bike for the first time, took me to attract for the first time. And just more and more, I ate it up and started falling in love with with cycling and And then I thought, why not help out in my local bike shop? [00:03:37] Because I was in between jobs and bugging the owner and the mechanic calling in on the bike and asking for them to help me with this, or could they get pots or for that? And then they were like, Hey, we need an extra hand here. And you're pretty mechanically minded. Can you want to come and help us out? [00:03:53] And that's how I, it. Wrenching in a bike shop. And from there, it took me to I was actually living in Australia at the time and working in a shop debt. And then I started working for the initial prompt and dealer in Australia, which was pretty fun and interesting. Little folding bikes, which were going all over kind of the Australasia and New Zealand even send a bite that prompted the Fiji. [00:04:17] And then I moved back to the UK and was starting working for old mountain bike brands that maybe some of your listeners have heard of head of pay cycles. They're one of the first UK monocyte grants set up by, by a young family at the time who did same as me. They love motocross and enjoy bike riding. [00:04:38] And they wanted a bike to, to train on during the time that they weren't racing on the road. And so they imported mountain bikes yet to important Gary fishers at the time, because there was nothing else in Europe and or in the UK. So he, Adrian is the main designer of the car. And he designed his own on mountain bikes. [00:04:57] Did y'all say 100, was that famous plus bikes, square tube. aluminum that they rooted out pots of the frame to make it lighter. So I started working for them after they did the whole amount of bike brand and we They had two shops at the time that they just started and started in rental centers. [00:05:14] So I joined them a running one at that shops. And then they got back into the frames. And that's when started to learn more about frame design, different bikes, and the whole Enduro scene was mounted bike and jurors scene was growing. And that was something that we were really interested in the time. [00:05:34] And. I was starting to cyclocross race at a time. I would go off a weekend, so cyclocross race and come back to work. And we were designing 29 S slack long, low amount of bikes. And we also had a total. Version cause Adrian and his wife happy love to go off to all sorts of places. [00:05:53] The, they did Chile, they went and wrote the Santiago combo skeleton and Northern Spain, all of these cycle touring. And he adapted one of the hardtail Enduro steel mountain bikes and put lugs on it. So he could take. And I was like, I liked the look of that bite, but I don't really I don't want to put drop bars on it. [00:06:14] Can I put drop bars on it? Let's try it. And so here I had a 29 mountain bike slack long, whoa, with with a draw bar on it. And I was like this pretty cool. And they were looking to, they already had an exi carbon bikes. I was like, can we do this a bit lighter? Because. Yorkshire is, I know you're you have family that Craig and it's up down. [00:06:35] Dale is Dale is a small valley and it's really steep at each side. And I live in between the two national products of the north York Moors and the Yorkshire Dales. And they have so many of these little Dales. So riding across that, you'd go down and it's like down 25% down to a flat valley, then literally back up the other side, 25 to 30%. [00:06:57] So I wanted something nice and light, but to go all day across the Dales and the malls And so we were making this and thinking, oh, this could be a cool and gravel was coming on the scene at the time. And I was interested in bike packing with it and just testing out something that was a good touring bike. [00:07:18] But at the same time, I just saw touring at the time as being something that my parents did or all the people did when they retired. So I wanted something fun cause I still enjoyed enjoy mountain biking. So I wanted to take it down some trails at the same time as doing a hundred K on it, which I certainly wouldn't do on my one 60 mil. [00:07:36] Enjoy a bike, do a hundred K, but so that's where I discovered this cyclocross gravel mix. That we all call gravel today. Which Adrian at the time was like, we used to race on my, on a bikes would drop handlebars XC and downhill back in the 1980s. Cause inventing anything new it's all coming round in circles, the wheels going round, as they say. [00:08:00] So that was really my early years in the cycling industry playing with that. And then. Being honest, Googled cool bike mechanic jobs in one places which took me back to Australia. And then I wanted to go back to Europe and it took me to the warmest place at the time, which was the Canary islands which was great for gaining some exposure of just massive cyclists all at once. [00:08:24] Thousands of people on the road, just riding the bikes, having fun on holiday guided, worked in rental shops. Love the Canary island lifestyle. And then I just stumbled across Trek travel. I told the global logistics manager at one day, I was like, I want to come work for you because I want to help out on some of your big trips. [00:08:41] They were doing tour de France and big Pyrenees trips and out trips. And I just really liked the idea of offering support to. To other people, not the I'd been guy, a guy that I wanted to support the guides. I knew all the tricks of all the problems of being a guide. So I wanted to help them most of all, help back help their guests. [00:09:04] And that kind of leads me to here where I'm the European logistics coordinator for Trek travel and in our home base of drones. [00:09:11] Craig Dalton: Amazing. It's such a, it's so interesting. As people who have been around the sport of cycling for a long time to trace back when you first started doing the thing that later became gravel cycling. [00:09:25] Because obviously as you've indicated, as we've discussed before, People have been riding drop bar bikes off-road for a long time, but it was this kind of gradual progression of componentry, frame, design, methodology, tires, brakes, all these things combined to making what was once somewhat a hacky type experience where you were maybe bringing a bike that wasn't exactly suited for the job to where we are now. [00:09:53] That depending on where you are and how you want to set up your bike. There's such a wide variety of ways in which you can configure these bikes to ride on the roads and trails wherever you live in the world. [00:10:05] Ewan Shepherd: Yeah. It's always fascinated me coming from like a motor sport design element. [00:10:10] Always into aerodynamics working with formula two, formula three. And then I had to, I always had a love for kind of classic cause I raised something in the UK or Europe rally cross, which I don't think you have in us, but it's it's exactly that it's a cross between this second is gravel road and dirt, and you drive a little bit of each and we always used to race the classic mini Coupa's. [00:10:35] That was my classic love of cause. But yeah, that was a tangent. Sorry. [00:10:40] Craig Dalton: No, it's an interesting perspective. I hadn't, no, one's brought that up before, but it's totally true. There's parallels in that experience because you had to have a car that drove well on the road. Capable off-road and presumably every driver, just like every rider had to make those difficult choices of, okay. [00:10:57] Do I want it to be higher performing on-road or off-road and what's that happy medium for me as a, as an athlete. [00:11:04] Ewan Shepherd: Yeah. And I think that changes with your with you personally, you may be a road cyclist, but you have that instinct to what's down there and it's a gravel road to go off road and explore it. [00:11:18] And you want to feel safe and comfortable. You don't want to necessarily take your 23 mil tires, cotton road bike down a. The track you want a bike that's comfortable and safe to do it all. [00:11:31] Craig Dalton: Yeah, exactly. Talking about Trek travel specifically, obviously with the track name associated with it, people associated directly with the brand, but the company itself as Trek travel. [00:11:43] Can you tell us a little bit about its origins and how long it's been operating? [00:11:47] Ewan Shepherd: Yeah it's actually a 20th year of fun. 2020 years since charter travel was thought up in the, in Trek itself where it started with just three people brought into to en enhance the experience that people were getting when they were not just buying a bite or buying into the Trek brand, which. [00:12:09] Is ride bikes, have fun, feel good. And Chuck just wants to get more people on bikes to have fun. And one of the ways was to offer them a trip of a lifetime of vacation, of a lifetime to somewhat. And that idea grew over the last 20 years studying in the U S and then Trek bought into the protein of yeah. [00:12:30] Trek. And they started running a VIP trips to the total France and bringing clients across. But that specifically to see the tour and see the classics that the ring in Europe have the outs to, to climb out west, to do Mon Von to go to the pyramids and do the tour of my life. The real bread and butter of your. [00:12:51] And that's grown just more destinations, more places to ride more great experiences by bike. And yeah, that's brought us to now at 20 years [00:13:01] Craig Dalton: old. Yeah. And for those of you who have not done a bike tourism trip, it really is amazing. And a luxury. It's obviously a luxury to be able to afford it, but to be able to go over and do this and to have someone plan out the best of the best to plan out the best roads, the best routes when you're coming off the Tourmalet or a mom volunteer to knowing the right cafe to stop in having extra gear for you, having a guide that, speaks the language, but more importantly can help you get integrated into the culture in my personal experience, having done several trips over and yeah. [00:13:37] It was just such a great time. If you can afford to spend that time on your bikes, spend a week on one of these trips. It's just so amazing, which is why I remained super jazzed and excited to talk about the gravel tours that track is introducing. When did you first start to see gravel cycling as something that you could package a trip around? [00:14:01] Ewan Shepherd: Yeah. I don't know who or when the first kind of the idea here's what talks about it. Cause I'm sure it's been something we're always looking at new trends, new you, new ways to travel that that people want to do. And new experiences and to we're primarily on the road, we started with mountain bike trips. [00:14:20] Think I wouldn't say five, six years ago. And dos were in small pockets in Iceland, Norway, and that's a great way to get completely off the road. But then we found a a lot of people. They still want it to, they still want it to do a bit of everything. They want it to go on the road still. [00:14:38] They wanted to do the classic climbs as well as being off the road. So it was like that mix of, we took you to this beautiful forest, but actually you want it to be on the road as well in the same week. And, but you didn't want to do it on the amount of bike. And at the time there was no real bike that we had. [00:14:56] Do it and then as the Demani that tried to money evolve, it's got this name as being the, do it all bike. Whether it's ISO speed and its ability to take why the tires it's really comfortable Fabienne Cancellara famously designed the bike to to win Piru bay and and Flanders of all the couple and mixed terrain. [00:15:14] Yeah, this this is a bite that we can use for multipurpose. And three years ago we started using it as just guides and company. People would come to drone and all they say is, Hey, can we go right gravel with, we don't want to ride the road round here. We heard the gravel is amazing. So we'd stick some hybrid tires on the demand and off we'd go, just exploring off the beaten track. [00:15:36] And that's. Where it came from and grew from that with into a week long trip here in Barona. And yeah that's why I came. That's [00:15:46] Craig Dalton: great to hear it. It's interesting to hear that it came from the riders up and great to hear that you, as a company, listened and started to build more experiences around that, as we've talked about a little bit offline, Girona for anybody who's follows. [00:16:01] Professional road. Cycling has always had this huge allure as a destination for a lot of pros live there. So we presume there's a lot of great road riding out there. Do you feel that in the city, is, are there a ton of road cyclists around every week? [00:16:20] Ewan Shepherd: Yeah, I would say there's, I wouldn't say there's a ton of road cyclist. [00:16:23] I'd say there's thousands of cyclists in general. On any given weekend, you can see mountain bikers road bike as gravel bike is like trick bikers nowadays. But. All the time. You can see people on bikes. It's a city which has a big network of city bikes and like docs every way. When you can pick up the city bikes for three years, you can rent the bike for the day to ride around town. [00:16:47] It's not a no that we call it a town. Although it's a city, it's very, it's a small, condensed old town. So it's great to explore by bike with all this small streets and things. And yeah, as you said it's known it's gotten more well-known because of all the professionals that live here modern, the bike roads you name it, there's many triathletes Yan for Dino to name one of the big biggest triathletes pulls this, his house. [00:17:11] And it's yeah, in Europe, it's known as one of the places where particularly I'm going to say foreign writers come from Australia and New Zealand, Canada, us they use this, is that is that personal? And I'd probably say right now in Jarana you have upwards of 8,200 pro cyclists living here which is really high for any city in the world. [00:17:34] Given the amount of pros in general, living in Jonah, and you have three of the biggest teams here locally, you have EDS Israel cycling academy have a small base here. You have a couple of continental teams, a couple of the U S continental teams have their European basis here. So you not only have teams, you have sorry. [00:17:56] You not only have writers, you have the support here as well. And they say, if you just want a massage, it's the best place in the, in Europe. Go from mass massage because of the level is so high, they used the pros. You never get a bad massage here at all because the misuse could have been rubbing right. [00:18:14] Chris from the day before he attends to you, so you get pro service, whatever you're doing, and that's not just in cycling related. I'm sure we're going to talk about this, but the coffee scene, the food scene everything has that little twist towards catering. Which is amazing. Yeah. I think that's [00:18:32] Craig Dalton: super interesting, obviously the writing I want to be doing is off-road, but as someone who's a fan of professional cycling in general, just having that be infused as part of the city, in addition to the culture, which maybe we'll talk about a little bit more. [00:18:46] It's just going to be a fun addition to that trip for us geographic challenged Americans, where Israel. [00:18:53] Ewan Shepherd: Yeah, so Girona is it's in Spain. It's in the region of Catalonia which is to the Northeast. We border on Spain. We bought it with Spain and Dora and France. And. Yeah. [00:19:09] And the Northeast, and [00:19:10] Craig Dalton: It's not specifically on the coast, but how far of a ride is it to the coast from Jarana city center? [00:19:16] Ewan Shepherd: Yeah, so Girona is it's probably for any cycling destination is really well situated. It's just a 40 minutes drive to them. And 40 minutes drive from the Pyrenees. [00:19:28] So yeah, slap bang in the middle of mountains and see and give you perspective in writing terms. I'm sorry, I'm going to talk in kilometers. But we're looking at about a nice 50 mile loop to the coast and back. [00:19:43] Craig Dalton: Okay. And look at just having Google maps open as we speak, it looks like there is a lot of, kind of national parks base in green space, just outside the city. [00:19:53] Ewan Shepherd: literally the back of the town has a very famous climate song of UVS might be of huddle of L's angels. It's just over seven, 10 K climate just over 6% is always say to the first and last day, you're hearing Jerone. You're going to write this. If you don't write it every day. [00:20:10] And that leads into a beautiful national pocket, the bat at the back, which has miles of more, more challenging gravel all the way to the coast. And then on the inland side of Jerome, just straight into two massive valleys, which just keep going up and up and before, it you're in the parodies. [00:20:29] Craig Dalton: For those clients immediate, [00:20:31] Ewan Shepherd: very little flat writing. [00:20:33] Craig Dalton: Yeah. It's going to ask for those climbs immediately outside of Dharana. How much elevation do you gain to get to a local peak? Is that a thousand feet or 200 meters? [00:20:43] Ewan Shepherd: L's angels is about 600. Elevation was very, to the very peak the closest high point around here, you're looking at about a thousand meters up to the highest peak in Catalonia itself is just shy of 2000 meters. [00:21:00] So the elevation is not super high but you are going from sea level. Most of the time But it's all the little undulations. It's a rolling terrain. I would say, yeah. [00:21:09] Craig Dalton: Gotcha. Yeah, it certainly sounds like those, they jet up pretty quickly as a lot of coastal ranges do so for the writing, when we talk about the gravel riding in Jarana, we've talked about how great the road riding is. [00:21:21] But what does it look like to get on these gravel roads and what are they like? Are they super chopped up or are they smooth or did you get a little bit of both? I'd love to just get a sense for what you're out there. Riding. [00:21:33] Ewan Shepherd: Yeah. I think you have a bit of everything we say, Girona is the Disneyland of cycling. [00:21:40] And I first experienced kind of the gravel, as I said, we just. Through some hybrid Taya, some 32 mil hybrid tires on a demise and went straight on lucky living out slightly outside of Toronto. So just 10 K from drone essentially itself. And it's mainly farm lands and going back to my kind of love for cycling in in the UK. [00:22:02] With the Dales and we have things called bridleways and I was in search of these things to start with because it's not well publicized gravel anyway. So you just go out the door and go, okay, take the first, left off the road. That doesn't seem like a road and see where it heads. [00:22:17] And sometimes you end up with a beautiful, smooth gravel track with that. Evidently to S at a, an extra road to people's houses all you get unlucky and you end up and it tends into single track and actually becomes quite flowing. This is actually it's maybe a mountain bike route, and you guys through a single track, really nice employee through the woods can be quiet Rocky in places. [00:22:40] This part of Spain is very Rocky with granite. I'm limestone. Costa brother, the literal translation is like a rugged coastline. So that is evident all the way through. But you have also what they call via Verde green routes, which are smooth, hard-packed almost manmade smooth gravel, Sandy tracks which becoming more and more common. [00:23:05] From Girona itself to the little towns, to get people off the roads from all levels of cyclists, from kids to families, you can see them just packed on these green ones. Which a fantastic to start a new route on, and then you head either to the mountains, or maybe you want to go to the coast and you can just hop off on to onto something. [00:23:24] As long as it doesn't say, don't go this way. Is such a friendly kind of feeling towards cyclists. The even if you I've ended up some days, just going along a little, same little track down a shoot and I'm in the back of someone's garden and raking up leaves. Oh, sorry. That's the end. To direct you back onto the track and you were meant to be down that I take you're meant to go that way, but yeah. [00:23:48] So it's a bit of everything. That's amazing. [00:23:52] Craig Dalton: It's so cool that, to be able to leave the city and choose your own adventure and just have that ability to explore and find all kinds of different terrain that, that sounds like such a special area and not surprising why you guys decided to introduce the Girona gravel bike tour trip, which looks amazing. [00:24:13] Can we talk about that trip and what it entails? [00:24:16] Ewan Shepherd: Yeah. So to give you an an idea of the overall of the trip, it's it's a one hotel trip based here in Jarana. Chose to base it right out of the center. We work with a really great hotel, Nord in the center. It's really cycling focused. And we do that. [00:24:33] It's based kind of off our right camp, which not to diversify what I'm talking about. It's all about eat, sleep, ride, repeat. So we make it nice and simple to focus on the writing and it's for four days of writing and it's designed to. The slightly taken on the more intermediate to advanced side of kind of people's levels. [00:24:55] So we say the most people should be have some experience. It shouldn't be their first time writing a gravel bike to get the most out of it. And we have easy days which are, like I say, just using these Greenways, getting out of the city, heading to see some of the beautiful, rugged coastline. [00:25:13] And then we have some more avid days which heads. What's the mountains. And we actually found some of our routes through used to calm. Are you still does? Comes here every year in the spring to do some training before he started his road season. And we'd always wait till he hummed, we see him here. [00:25:30] And then when we're looking on struggling, why did he go? Where did he go? Because he always seems to find some stupidly hard climbs, some great gravel climates. We didn't know that. And we actually introduced some of these to the trip and it's like a, like an outdoor as of gravel, just snaking switchbacks one after the other, up to this beautiful peak point with a big cross on the top. [00:25:53] Yeah. And then you're trying to work out where he went and then you look down the other side and oh, he went down there and you you try it. But then for. For many people, it's probably too much of a Rocky rock garden. So you end up heading back down like a beautiful the switching snaking all the way back down is the safest way sometimes. [00:26:14] But yeah, that's a, an overview of a gravel trip. [00:26:18] Craig Dalton: Nice. I've done trips of my two trips. One. We were moving basically every year. And the second we had a home base and I have to say my preference is for that home base, because I think it allows you to just absorb the culture a little bit more and be a tourist in the city that you're staying in. [00:26:35] You don't have to pack your gear up every night. So there's something nice about having that hub and ride mom. [00:26:41] Ewan Shepherd: Yup. Yup. It definitely just opening your suitcase, getting it, your kid out, put it in the wardrobes and you don't have to pack it again. The following day to move on. I like that it's focused on eat, sleep, right? [00:26:53] Repeat, enjoy your writing. The guy. Take care of everything else. And you're in the center of the city and you're a Stone's throw from the old town. You can go for a walk on the evenings, your afternoons and evenings. yours your own to either relax, take a massage or wander the town, go sit and sip coffee. [00:27:12] Do all the locals. Do any afternoon, go have a beer and get ready for your evening meal. And and that's what people want. [00:27:18] Craig Dalton: Now our writers on these trips typically bring in their own bikes or are you providing a bike for them? [00:27:23] Ewan Shepherd: Just really most people take a bike from us, the Trek demonic. [00:27:28] You can bring your own bike. It doesn't does it affect price? It doesn't affect the price, but we do it because it saves you having to pack your by like in a box and all the hassle of bringing it to the building it. Yeah. All of that. You just turn up and on the first day, your bikes there, it's already set up with your measurements, to your bike from home and ready to go. [00:27:46] You don't need to worry about it. And our guides full train mechanics and take care of your bike throughout the whole week. And particularly as gravel can be hot on your bikes. And you don't want any problems with your own bikes, cause it's only going to compromise your riding, [00:27:58] Craig Dalton: as someone who can be hard on the bike. I appreciate that. So at the end of the day, I can hand my bike off to someone and it's going to come back to me better than I left it. [00:28:05] Ewan Shepherd: Yep. Every day, I'm sure the guides gonna look after that bike and and give you it in the morning. Like it's brand new, no issues, [00:28:14] Craig Dalton: particular trip. [00:28:15] Are you providing the routes like GPX files? How does it work from a kind of a day-to-day practice perspective? [00:28:22] Ewan Shepherd: Yeah. So normally day to day, you'd wake up do your morning routine get dressed, go for breakfast. Get a hot tea, Catalan breakfast. Then head down to, to pick up your bikes from the bike room. [00:28:35] Your guides would meet you dad. Give you a kind of a morning briefing. The route has to go. We provide every guest with a Garmin, with preloaded GPS routes. And your guide is going to typically you have one guide on the bike, possibly two, and then a guide in a support vehicle following behind not only any issues that you have, but also by signature snack tables along the route. [00:28:59] So you could be riding through a wood and then suddenly. The van is just there and your guide has gone out a table and put some beautiful snacks out. So right in the moment when you're like, I wish I had put more water in my bottle, I wish that I brought an extra bar. That's when you're going to get to find your guides. [00:29:18] We know those spots well, [00:29:20] Craig Dalton: nice. And, as athletes are going to be coming over with different ability, levels and fitness levels and sort of interest in flogging themselves levels. Is there an ability for, if we look at it a daily route and say I'd fancy doing a little bit more. [00:29:35] I want to come home with my legs broken every day. Are there those types of options and flexibility built into these things? [00:29:41] Ewan Shepherd: Yup. Yup. It sounds like most of our guides they always want to go do more. So yeah, we yeah. Have a standard route for the day and then w what we call that the avid group for the day. [00:29:51] So I guess, Craig, this is for you the extra little add on which could be anything from an extra climb or an extra loop that you just hit the route on your GPS and adult. It'll take you. And we have a, an ethos of ride at your own pace. Yeah. I don't really ride. It's nice, right. [00:30:11] As a group, but also it's nice experience at your own pace. So we definitely encourage that. Guides will move around you rather than you having to stick to your guide. And they'll accommodate if if you've got slow riders or if you want to go up and do the route quite often you're going to have the guide wanting to go with you and show you that extra little climb or. [00:30:30] Take you on a, an extra level route or redo a route from two days ago because you, it was such an amazing experience. Definitely it does something for me. [00:30:40] Craig Dalton: That's good to know. Yeah. For me, when I'm able to carve out this time in my life and I may be unique, but maybe not, when I go on one of these trips, since I don't have the responsibilities that I have at home, I don't have to care for my son. [00:30:54] I don't have to do, I need the things I need to do around the house. All I want to do is ride my bike and really, as long as I can prop myself up at the dinner table that night, that's about all I need to achieve in the rest of the. [00:31:06] Ewan Shepherd: Yup. Yup. Did that have. A full vacation of a lifetime that's that's catered for you. [00:31:13] And that's definitely why I think people do a group trip or an organized talk because you mentioned that if you can afford to do it, but can you afford not to do it? If you've only got 20 days holiday a year, To spend spend your time planning for your holiday, and then once you get that to spend time working out, okay, what should I ride today? [00:31:34] Or where should we stop for lunch? Or where's the best place to have dinner tonight? It's all done for you. You can just make the most of what you want to do, which if you want to go on a cycling holiday and you want to ride your bike as much as. [00:31:47] Craig Dalton: Yeah. And I think it's, it's further complicated when you're trying to ride gravel. [00:31:50] So I did a self guided tour in the Alps and there were it was pretty easy to understand the road routes that were famous to the famous climbs and figure that out on my own. But when it comes to gravel and this is something I've spoken about a lot on the podcast, there's just so much to be gained from having a little bit of local knowledge. [00:32:09] Because you cannot look at a path necessarily. And know, is that a super Rocky path that I'm going to be going four miles an hour on? Or is it actually, a smooth, single track that I'm going 16 miles an hour. And we can't know that from the outside, without talking to cyclists in that local area, while we still want to have that sense of adventure and allowing the ride to unfold. [00:32:34] It's just really nice in my opinion, particularly if you're going to spend the money to go travel to a destination, to just have a little bit of this served up to you and be able to get out there, worry for you. [00:32:44] Ewan Shepherd: Yeah. Yeah, no, I definitely agree in something that you spend all the time working out, attract to go down and then suddenly it leads to nothing and you've wasted an hour of your ride to, and then you have to backtrack. [00:32:59] And that's yeah. With a small amount of time in Europe or wherever you're traveling, you want to make money. My [00:33:06] Craig Dalton: Spanish is bad enough that if I end up in your garden, there's probably going to be an international incident. [00:33:11] Ewan Shepherd: Yeah. Yeah. But everybody's friendly hand signals are just, yes. It's I like, I think I've written in a lot of places in the world and definitely definitely Spain is a really good for. [00:33:26] Craig Dalton: Yeah. When you have that many cyclists moving through a community, obviously the locals are experienced seeing these people and they realize, they're good for the community. [00:33:36] Hopefully we're good. Environmental stewards and polite cyclists. So it's just a symbiotic relationship for the committee. [00:33:43] Ewan Shepherd: Yeah. Yeah. And as we are in a. Company we're based in Madison, Wisconsin. And we've also been in Jerone now for nearly six, seven years. So we have a good hold in the community. We employ, we have lots of people that work for attract travel, who live here locally. [00:34:00] Who are deep rooted in the community. So we often we work a lot with our subcontractors. We work really hard to find the best people who not only have the best winery or the best restaurant, but they have the best ethos to, to work with us and help our guests have the best experience. [00:34:19] It's not just about the product that serving, but how they're making our guests and us as a company feel. So it's really important that local aspect, but everything that's involved, [00:34:29] Craig Dalton: such an amazing opportunity that travel affords the traveler, just the ability to see how things that are important in the culture. [00:34:37] Are manufactured and meet people who are doing them and, meet you, meet the restaurant tours. Like all of that is just what has kept me traveling my entire life and hopefully will have me continue traveling. So a couple of final questions for you. UN what is your favorite local cuisine? What can't we miss when we go there? [00:34:57] And what is your favorite part of Sharona from a tourist perspective? [00:35:01] Ewan Shepherd: Yeah, that's a definitely a hard question. I don't even have a closer prepared, good answer. Where do I want to start? Definitely Girona has a lot of local cuisine Catalan cutline cuisine. It's a very simple way of cooking in one aspect. [00:35:18] And why. One thing that people often. Think of it all. I'll Paya, no, throw that away. It's it's not Paya that you'd come to get here. They have something called pinch Hills, which is very similar to tapas and it's one of my favorite local it's not a particular dish. [00:35:37] It's a way of eating and. In the restaurant, you have lots of little plates on the counter with little chunks of bread with on top of them, either fresh fish with with all sorts of toppings or. Saw or booty FADA, there's the sausage which they do in many different kinds of blood sausages. [00:35:56] And lots of little dishes. And often you don't sit down at a table. This is going to freak people out in COVID at times, but it's a great social way of eating because you're taking small plate and you're taking it and you're just standing in a bar basically. With everybody else who's enjoying it, but it's that great atmosphere of eating together in the center of town, which often spills out into the streets on a Friday and Saturday of just people standing out on the streets with small plates and a little what they called Canada, a little glass of the local beer, which they have a lot of really good local breweries here. [00:36:30] Which I know a lot of people love to test out all the local. And Catalonia to the complete other scale of things has some of Europe's best Michelin star restaurants like per area, just in, in Rona, this small area, up to 45 Ks from the center, you have 35 Michelin star restaurants. [00:36:50] For gastronomy it's an amazing place because of all the local ingredients of the winery. You have a lot of cider production with apple and pear farms, which you ride through. One of my favorite rides to the coast air takes you through just miles and miles of apple orchards and tail orchards which is just going to be picked in about a half a month's time. [00:37:13] It's main picking season here. Delicious. Yeah, it's a, and I haven't even talked about coffee coffee, the culture of coffee, drinking. Was brought to your owner with cyclist, cyclists, need coffee, and they need good coffee. And the Canadian Chrystia and Maya was one of the more well-known people who brought the coffee culture and his own roastery of the service costs. [00:37:34] And Lamatsia his his coffee shop. And from dad nearly 10 years ago, it sprung into. That each corner was developing its own taste for coffee. And as the locals really have a passion for it now at brewing really good speciality coffee, which, like I said, we can't live without it. [00:37:51] They definitely have a captured audience. Indeed. [00:37:54] Craig Dalton: This is amazing. Girona has always been tops on my list of places to go and it certainly remains. In that post COVID top slot for me, I can't wait to join you on one of these trips. At some point, I know there's a couple trips left this year. [00:38:09] It looks like November 7th and November 14th are available for departure dates. And obviously once again, in the spring in 2022. So for all the listeners out there, you can just visit Trek, travel.com and just write search for Jeronica dry gravel. And you'll see the trip we've been talking about. It looks like a heck of a lot of fun and you can almost guarantee you that I'll be there one of these days. [00:38:32] Ewan Shepherd: Yeah, I will look forward to it. Look forward to meeting in person and hopefully you'll get to experience your own home and it won't be your last visit to drone, or I can assure you for that much. [00:38:44] Craig Dalton: Thanks for all the great information you and I appreciate you joining us. [00:38:48] That's going to do it for this week's edition of the gravel ride podcast. Big thanks to you and for joining us and telling us all about that great trip that Trek travel has organized. Again, those dates are November this year. As well as throughout the Springs to go, please visit truck travel.com. To figure out what itinerary might work for you. I hope you're stoked. Like I am. [00:39:10] I'm desperate to get my tires overseas. And sample some of that great gravel in Spain and elsewhere in the world. We'll leave it at that for this week. If you have any questions, feel free to join us over at the ridership. Just visit www.theridership.com to join that free community. [00:39:29] If you're interested in supporting the podcast, ratings and reviews are hugely helpful. It's something easy you can do to support what I'm doing. And if you have a little bit more energy or means feel free to visit, buymeacoffee.com/thegravelride [00:39:44] To help underwrite some of the financial costs associated with this broadcast. Until next time. Here's to finding. some dirt onto your wheels
Show Sponsor: CooperVision Get the exact code every time and protect against and audits with AutoCoder at https://eyecodeeducation.com/pages/autocoder Dr. Amir Khoshnevis is a recognized optometric leader and a passionate advocate for excellence in patient care and experience. Dr. Khoshnevis received his Doctor of Optometry at Pennsylvania College of Optometry and his B.S. in Biology at University of North Carolina at Chapel Hill. He has held appointments and positions with numerous national health care entities. He is the recipient of several awards including 2011 Philanthropist of the Year by Optometry Giving Sight. Amir is the founder of Vision Source Studio 20/20 with two locations in Charlotte, NC. Amir has been a Vision Source Administrator since 2003 and has served as an Advisory Board member and Senior Advisor to the company. In 2018, Dr. Khoshnevis joined the Vision Source leadership team, first as Executive Vice President and Chief Clinical Officer, and recently, he was elevated to the role of Chief Medical Officer. He works to advance the practice of optometry and to ensure that the voice and vision of the private practice optometrist continue to guide the network. Vision Source is a family of over 3,300 locally owned optometric practices collaborating to provide quality professional eye care while maintaining the personal relationship between patients and their family eye doctor. Amir is married to Brandee and has three children, Royaa, Reza and Lila. His primary passion is being a father but in his spare time, Amir is a world Thai boxing instructor (Kru) and is a recognized influencer in the automotive industry, working with prestigious companies such as Michelin.
MJ's guest is wine expert, sommelier and founder of Thatcher's Wine Consulting, Thatcher Baker-Briggs. He has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including: then three-Michelin starred Saison under Chef Joshua Skenes the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. It was in these distinguished training grounds that he gained the knowledge, tools and the reach to curate highly specialized wine services for collectors around the globe. And in April of 2019, he launched Thatcher's Wine Consulting, an advisory and cellar management service for wine collectors and enthusiasts. In addition to sourcing rare wines, he takes great care in helping clients fill, refine and organize their cellars. With his consulting business based in the United States, Switzerland and Asia, Thatcher's clients are leaders in a wide range of industries including technology, publishing, finance and politics and sports. MJ and Thatcher start unpacking his passion for all things culinary at the beginning with his expansive spice collection (while still in grade school!). Thatcher shares how pure focus, (bordering on obsession!) and determination got him his start in fine dining. From there, talent, drive and a deep understanding of the importance of relationships shaped Thatcher into the ultimate Ray Donovan of wine. A role that he channeled perfectly into his very successful wine consulting business, TWC. From Windsor to San Francisco to Tokyo and all stops in between Thatcher's thirst for greatness is sure to inspire. A huge thank you to Thatcher Baker-Briggs! Follow him on IG @thatcherbakerbriggsCheck out his consulting services and learn more about his wine club: https://thatcherswineconsulting.com/Follow them on IG @thatcherswineconsultingThis episode's in studio wine:KellerAbts Erde Riesling 2016_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
Sol Han, the chef behind LittleMad, the recently opened Korean-American restaurant in Koreatown in partnership with HAND Hospitality.Chef Sol was born in Korea and raised in New York, and spent the last decade working in acclaimed New York restaurants, including Michelin-starred Le CouCou, and Ai Fiori under James Beard award-nominated Michael White. LittleMad is chef Sol's debut restaurant. It reflects his unique cooking perspective – a combination of his Korean heritage and favorite nostalgic dishes, with his training in French and Italian kitchens, to redefine what “New American” cuisine can be.We head back into our archives to share a special performance from one of our faves, THICK. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.
Welcome back to the Happy Half Hour! We're back after a short Labor Day break, and we're with Justin Gaspar, the head baker at Hommage Bakehouse in Pacific Beach. Hommage, which launched last fall, is based inside La Clochette du Coin, a French bakery and café. Justin, who is from the Bay Area and worked at the acclaimed Manresa Bread (that's the bakery that spun off from Manresa restaurant, which has three Michelin stars), says the pastries he bakes at Hommage honor both his Filipino heritage as well as his classic French training. Justin walks us through the menu, from the croissants to the kouign-amanns and breads, and gives us a preview of soon-to-debut pastries like an ube custard bun. You have to try the kouign-amann with blueberry compote! Justin also shares with us the big news that he will be competing on Baker's Dozen, a new Hulu show that streams on October 7. In Hot Plates, Cocina de Barrio, a Oaxacan restaurant in Hillcrest that made our Best Restaurants list for Best Birria, is opening a second location in Point Loma. Kingfisher, a modern Vietnamese restaurant and bar that's been in the works, is opening soon in Golden Hill. Mike Minor, who worked at Border Grill in Las Vegas, was promoted from chef de cuisine to executive chef at The Marine Room. Finally, Michelin is publishing its guide to California this month, and yesterday they released a preview of restaurants in San Diego as “new gems and returning culinary stars.” For Two People, $50, Justin recommends the Bees Mode pizza at Tribute Pizza. Troy's pick this week is the ahi crudo at Catania, and David says to order the jungle curry mussels at Hoxton Manor. Thank you for listening! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at firstname.lastname@example.org. See you next week.
Holmberg's Morning Sickness - Thursday September 9, 2021