Podcasts about Mozza

Ever wonder what food people actually cook when guests come over—and why those recipes always work?In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.By the end of this episode, you'll:Get a sneak peek at Food Person, Adam's twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.Press play for Adam's best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. ***Links:Food Person, Adam Roberts' debut novel, is out now!Subscribe to Adam's Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam's cookbook recs from today's episode: The Barefoot Contessa books (especially for beginners)Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn CarrenoFor the best homemade ice cream recipes and techniques, check out David Leibovitz's The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HeartFood writing that has inspired Adam:Calvin Trillin Amanda Hesser's

this week I am delighted to be able to chat with Chris Mallaband, the host of 'matchday live' fills us in on how it was created and what he did before becoming a permanent fixture on the side of the pitch with Mozza and MiaThank you to everyone who tuned in live and to those who interacted in the live chat and comments an even bigger thanks. Please subscribe on whichever platform you follow us and if you can leave a 5 star review also.You can find all our useful links including contact info here - https://linktr.ee/racecourserambleFollow MH Travel for Wrexham FC away games and also coach holidays and Gig travel - https://www.facebook.com/mhtravelnorthwalesFollow A Football Type for amazing Wrexham Prints here - https://afootballtype.com/If you want to support check out our new PATREON here - https://tr.ee/PGq38iuh3eAs ever the awesome theme music and stings are provided by 1987tilpresent, You can buy the track called ' I found my love down Crispin Lane ' from here - https://1987tilpresent.bandcamp.com/track/i-found-my-love-down-crispin-lane Hosted on Acast. See acast.com/privacy for more information.

Ube, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made it onto the menu of the three Starbucks Reserve Roastery locations in Chicago, New York, and Seattle where it's added to a coconut cold foam and spooned over an Espresso Martini.Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed the ube phenomenon, which also came up in Pat's conversation with the operators of Tous Les Jours, a Korean-based pastry concept that's growing quickly in the United States. Pat said they see ube and another trending Asian ingredient, matcha, as points of distinction for the brand.Speaking of trends and Korean food, Bret went to a preview of a collab between fast-casual salad chain Sweetgreen and fine-dining Korean steakhouse Cote. Sweetgreen has collaborated with fine-dining chefs in the past, including Dan Barber of Blue Hill and Nancy Silverton of Mozza, and this new one features Korean sauces and marinades that are used in three limited-time offers: Two salads and a more substantial plate.The LTOs expand on Sweetgreen's introduction of steak last year—another trend in fast-casual restaurants. While chicken, always popular, is gaining even further traction at limited-service restaurants, Pat and Bret discussed how steak really shines as LTOs, including these new ones at Sweetgreen and the Steak Stroganoff at Noodles & Company, which was discussed during that chain's recent earnings call as a reason for the fast casual's relative success during the first quarter. Bret also sampled the returning Campfire menu at Cracker Barrel. It's become a harbinger of summer for the chain, which this year added a shrimp skillet with andouille sausage to the lineup. Bret also shared an interview with Indian chef Rasika Venkatesa, the former chef de cuisine of Mourad in San Francisco, who is now in New York City operating a series of pop-ups called Mythili, named for her grandmother. Venkatesa discussed her approach to cooking Indian food, and shared how she collected recipes from villagers from throughout the state of Tamil Nadu.

So pleased for Mozza! At least he and Brunt can say they've both led their now beloved Baggies to a victory! Super Bob next up for Head Coach?

Cette semaine, c'est un épisode spécial de Mozza Bytes ! Nous vous dévoilons les résultats complets de notre étude sur l'adoption de l'IA générative dans la French Tech. Une analyse approfondie qui révèle où en sont vraiment les entreprises françaises, avec des cas d'usage concrets et des enseignements clés pour réussir votre adoption. Dans cet épisode, Elodie revient sur les principaux apprentissage de l'étude, des cas concrets d'intégration de l'IA générative par des leaders comme Alan, 360Learning, et Payfit, aux freins et opportunités identifiés pour la suite.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Wrexham legend Andy Morrell joins us to review our first ten games of the season in League One.Find out which players from the current crop Mozza would love to have played with and why he's enjoying being part of the live matchday coverage.We also chat about Ryan Barnett's unannounced contract extension, the Matty James rumours and look ahead to the Rotherham game. Plus Tim's Wales away dispatches_________________Enjoyed this Fat Boar-sponsored episode? Then please...

Les propriétaires de Pizza Mozza Oka se sentent abandonnés par le système après que leur pizzéria familiale a été réduite en cendres à Oka après deux tentatives d'incendie criminel en quelques jours le 10 septembre dernier. Entrevue avec Delphine Azak, épouse du propriétaire de Pizza Mozza Oka SUIVI DE Un réseau criminel agit depuis plusieurs semaines dans les restaurants du centre-ville de Montréal, recourant à des actes d'extorsion violents pour contraindre les propriétaires à verser des sommes pouvant atteindre 100 000$. On prend le pouls du terrain. Entrevue avec Dominique Tremblay, directrice aux affaires publiques et gouvernementales à l'Association Restauration Québec   Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Mozza sticks, dry ribs, maybe some shrimp. Who doesn't love a sampler?!?! An appy sized serving this week with Nelson stopping by for a visit. Cheers!

In today's 15-min update...  - The birth of ~JONNY~ Chestnut  - Asking For A Friend: Are my mozza balls a dealbreaker?  - New security measures at grocery stores in Ontario and more!

If you've ever seen a tweet with some Fantasy relevant news, there's a good chance Alex Morrison sent it ... while thinking about what it means for his AFL Fantasy Classic team! Currently ranked 77th overall, Mozza's Blues is aiming to win a hat this year. He shares how his season has gone and chats about what it's like being a Social Media Producer while coaching his Fantasy team. - - - - Find more from Roy, Calvin and Warnie. Click here for more content from The Traders. Like AFL Fantasy on Facebook. Follow @AFLFantasy on Instagram. Follow @AFLFantasy on X.See omnystudio.com/listener for privacy information.

« Tu préfères » la salade avec mozza ou feta ? Aujourd'hui, Daniel Riolo répond à Estelle Denis dans ce podcast quotidien et exclusif d'Estelle Midi. Et vous ? Que préférez-vous ? Répondez tout de suite à notre sondage sur X (Twitter)

Jordan returned to Pizzeria Mozza for the first time in forever to figure out why it's not as popular as it once was, and it was all hot hunks of olive oil dripping bread, Max having thoughts on Nancy's chopped, those meatballs, a truffle cheese vs. truffle oil discussion, the welcomed proteins, Jordan attempts to learn Italian, the only miss of the night, and no notes for Nance on the new dessert. Plus, Chace Crawford could have really done Max a solid, the VH1 days and possible future, Father's Day plans, and a first look inside The Benjamin, where the fellas talk the pains of opening a restaurant by highlighting a killer dish coming to you soon.

On today's show, Jase HAD a new role for Keyzie, Mike gives us investment advice, and Keyzie has an idea for our upcoming live show in Dunedin. Check out more from us on IG @haurakibigshowSee omnystudio.com/listener for privacy information.

Still waiting on those Mozza sticks... Just sayin'. Welcome to another Solo show adventure. This time round Stan and Dan are talking Survivor season 46, episode 11. They share their predictions for whats coming next week and how they feel about whats happening. And don't forget; spoilers start right away so if you haven't watched already... It's on you.  ----------------------- Hello and welcome to this edition of The Solo Show. THANK YOU for your support by joining us and our fun little podcast where YOU can be the co-host. Simple reach out to me at thesoloshow01@gmail.com with your idea for a show and we will see about being my co-host for a day. All you need is a love for Disney, a show idea, and a decent internet connection. ~Stan Solo ----------------------- If you enjoy the show then show some love by sharing out that your listening, and be sure to subscribe. Plus, take a few minutes to write a review on Apple Podcast…only one rule, make it good.  ----------------------- If you ever dreamed about living next to the most Magical place on Earth by moving to the Orlando area be sure to visit our sponsor Victor Nawrocki, he to help you make your dream a reality. Visit CelebratingFlorida.com today and find your future near the magic. Remember to tell him The Solo Show sent you. -------------------- Ken the Voiceover Guy is available for hire. Maybe you need him to read an ad for you, or record your podcast intro, etc. Send him an email at tvfella67@gmail.com for more information and prices. ----------------------- LET'S CONNECT!  Facebook.com/TheSoloShow01 Facebook.com/groups/TheSoloShow •Instagram.com/the_solo_show_podcast •Twitter.com/@thesoloshow1 •YouTube.com/TheSoloShow TheSoloShow.com- Visit our website for quick access to past shows. ----------------------- © 2024 - The Solo Show is in no way part of, endorsed or authorized by, or affiliated with the Walt Disney Company or its affiliates. As to Disney artwork/properties: © Disney. Disclosure | Privacy Policy  

Paul Mullin's double in the 2-0 Good Friday win over Mansfield Town pushed him up the all-time Wrexham record goalscorer charts.In the process, he pushed Reds legend Andy Morrell out of the top 10! We speak to Mozza, who reveals how far Mullin can go with Wrexham and why defences should fear him once again.Also, we discuss the club's financial state after the latest annual figures were released; gossip on new away shirt and why Parky might be making subs from the other side of the pitch next season; Tim goes from classic ska to melodic rock in the latest Book Of Okonkwo offering. ______________________Enjoyed this Fat Boar-sponsored episode? Then please...

Do you catch yourself eyeing the kids' menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods? This week, we're cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations. This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You'll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You'll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests. Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds! ***Links to from this week's show:Andouille pigs in a blanket by Grace Parisi for Food & WineDufour puff pastryHot dogs 3 ways, including a banh mi dog, by Rich RosendaleOtto's sausage kitchen in Portland, and Monsier Marcel in Los AngelesClassic sloppy Joe's from Natasha's Kitchen and vegan lentil sloppy joe's from Minimalist BakerHomemade tapioca pudding from Taste Better From ScratchSonya's classic banana pudding and homemade vanilla pudding for its baseNancy Silverton's butterscotch buddino from Mozza via the James Beard FoundationGabrielle Hamilton's Prune Cookbook and her carrot and honeycomb recipe via Food 52Ina Garten's honey glazed carrots with gingerPeanut dipping sauce from Cookie and Kate***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Nel quinto episodio della terza stagione si parla di produzione, ovvero quando tutto quello di cui abbiamo parlato negli scorsi episodi si sublima dentro all'impianto produttivo per generare la nostra amata birra. Ospite della puntata: Daniele Menin fondatore e birraio di Torre Mozza Craft Beers

Download Now! https://music.empi.re/manshaa

In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less tangible? One secret: Nancy says she's never thought of herself as a chef. We ask why. We also have a discussion about open kitchens in restaurants, including Nancy's experiences cooking before an audience of diners at Spago and her own mozzarella bar at Mozza, as well as the time Laurie first realized the kitchen watches back. Plus, do you plate your takeout food or eat it right out of the container? Laurie, Nancy and Ruth have three different answers to this question. Then Ruth and Nancy go head to head on Basque cheesecake recipes — Nancy's favorite method from Pasjoli chef Dave Beran is a bit more complicated than Ruth's stir-and-bake technique — and Laurie tries to keep the peace.  Next, we turn to a classic dessert — carrot cake. It's one of the baking favorites that Nancy tried to perfect in her new cookbook “The Cookie That Changed My Life.” Her recipe may change the way you make carrot cake. Is it revolutionary? It's certainly not the usual recipe. Paying subscribers to “Three Ingredients” will soon get a copy of the recipe sent to their inboxes. But even if you're just here to listen, we've got a delicious conversation for you.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks. Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” For more about “Three Ingredients,” see our Welcome Page.Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Accompagnez-nous dans une immersion gustative à Cuarnens, où nous découvrons la fromagerie Mozza'Fiato, sa mozzarella, sa burrata et sa fior di latte. À sa tête, un père et un fils passionnés, qui nous livrent les secrets de leurs fromages à pâte filée. Fromages qui ont conquis les plus grands chefs étoilés du pays. Pour cet épisode, Camille et Tom ont vraiment mis la main à la pâte. Et leurs hôtes, ces "grands-maîtres de la mozzarella", partagent avec nos auditeurs de précieuses astuces et recettes pour déguster la meilleure mozzarella. Même sans tomates. Et surtout, sans… Sans quoi? La réponse dans le podcast.

Dave and Alonso (and Margy Rochlin) make this Linoleum Knife & Fork episode available to everyone, so we can share our wonderful conversation with the fabulous Nancy Silverton about her new book, The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. Mini olive-oil cakes recipe Paul Tran, Baker Man For more Linoleum Knife & Fork, join our club.

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Mark & Jamie catch up on all things carpy as we aproach winter. There are some great listeners questions and as a bonus there is the live show with Mozza at the end.   The Carp Cast Patreon Cast Competitions FaceBook

Mozza and H drop down to the Villa Marina to talk about the season of 1955 which featured both the last appearance of Joe Loss - and the first of Ivy Benson and her all girl band!

There's big news in the Kop development and we've got the scoop on what it all means and what happens next.But that's not the best bit. We've spoken to former Wrexham defender, Gibraltar international and Crewe boss David Artell. It's a fascinating and detailed chat about the mindset of a manager- Looks at Wrexham fans' theories on Parky's tactics on says whether we're right or wrong- The players he really rates in our squad and why- Why James Jones is a managers dream and the thing he does the normal fan doesn't see- Looks back at that FA Trophy final loss and where Mozza went wrong in his time in charge- Want to know what the 'revolving man is'? Well wait no more- Great detailed breakdown into the ethos of a manager, the psychology and why it's all about marginal gamesWe've also got reaction to one of the best performances of the season as Tim and Tomi finally dry out after Field Mill and that great cup win over Mansfield.Enjoyed this Fat Boar-sponsored episode? Then please... https://www.buymeacoffee.com/fearless... Socials: https://linktr.ee/fearlessidzine #wxmafc #welcometowrexham #wrexhamfc #wrexhamfx #wrexhamafc #wrexham Hosted on Acast. See acast.com/privacy for more information.

“Dust, la start-up française d'IA générative que tous les fonds s'arrachent”.  Si Les Echos présentent ainsi Dust en février 2023, c'est à juste titre : cofondée par Stanislas Polu, ancien ingénieur d'OpenAI et Gabriel Hubert, ancien Product Lead d'Alan, Dust fait aujourd'hui partie des projets français les mieux positionnés pour se saisir en premier des opportunités offertes par la Gen AI.  Les deux associés n'en sont pas à leur premier coup d'essai : après s'être rencontrés à Stanford, ils avaient monté une première boîte ensemble, revendue à Stripe en 2015

On this episode of the California Now Podcast, host Soterios Johnson chats with celebrity chef Antonia Lofaso, known for appearing on Bravo's Top Chef along with recent appearances on Food Network's Beachside Brawl and Tournament of Champions. Lofaso explains her culinary philosophy and shares insights into her prominent Los Angeles restaurants—Scopa Italian Roots, Black Market Liquor Bar, and Dama. “We can have a menu that encompasses so many different regions and cultures while still celebrating the seasons with produce, because that's so California,” Lofaso explains. “And I think that's what California does really, really well.”   Lofaso also delves into Los Angeles' vibrant food scene, naming her favorite bites around town. “I'm obsessed with Mother Wolf,” she shares. “I always have been. And if I just want pizza and pasta, I'm going to Mozza all day long.”  To cap off the episode, Lofaso takes on the California Questionnaire, giving listeners a glimpse into her Golden State passions. She touches on everything from her dream shopping spree to her ideal road trip, and even belts out a bit of her favorite Golden State song.

Durant tout l'été, régalez-vous avec les recettes de Pierre Herbulot. Ecoutez Les recettes de l'été du 04 juillet 2023 avec Pierre Herbulot.

En este episodio #158 Hablamos de Comida con Manuel Cruzado. Este emprendedor puertorriqueño es chef, restaurantero, barista, torrefactor y fundador de Pasiones Coffee Roasters.Conversamos con Manuel sobre su entrada al mundo culinario, sus primeras experiencias en la cocina antes de comenzar su primer restaurante, toda la travesía de su restaurante Piazza en Guaynabo, lo acertado y desacertado de su emprendimiento culinario, su expansión a un segundo restaurante llamado Mozza, el giro 180 para crear una torrefacción de café en sociedad que no funcionó y como la pandemia lo lleva a evolucionar su carrera de restaurantero para crear a Pasiones Coffee Roasters.Conoce más sobre Manuel y su emprendimiento de café en las redes como @pasionescoffee, a través de su página web en www.pasionescoffee.com o visitando de espacio en el casco urbano de Bayamón.

"What we saw right away, and I would say that to anybody who engages in the fantasy of going into the restaurant business, in the end, it is not about the concept, it's about the people that work with you, work for you. Because if we didn't understand it was about the people, we would have died with one restaurant. I don't care how good your concept is."  Rick Rosenfield Who doesn't like pizza? Whether a folded, oily, gooey slice consumed while standing at almost any pizza shop in New York City or at Mozza in LA where Nancy Silverton found a way to make pizza new again, this staple of the American diet is not showing any sign of slowing. My guest, Rick Rosenfield, certainly knows his way around a conversation about pizza.  In 1985, this southside Chicago native and former federal prosecutor and defense attorney, teamed up with friend, Larry Flax, left their law practice in Los Angeles, and launched California Pizza Kitchen as an affordable, upscale pizza concept. Their first location  on Beverly Drive in Beverly Hills, put the West Coast in the national pizza conversation and through their own ROCK hospitality culture - respect, opportunity, communication, kindness - they quickly grew to 250 locations in the US and abroad. Stepping down in 2011 from leadership at CPK when it was acquired by a private-equity firm, Rick recently announced plans to return to the restaurant world with the introduction of ROCA, a specialty, Roman-style, street food pizza take-out and delivery concept, now open in Pacific Palisades and soon to open in Marina del Rey, on the west side of Los Angeles. Using premium toppings and a three-day cold fermented dough allows for the dough to appear thick like focaccia but light and airy on the inside. When reheated, it's crisp but still light and airy.  Please join me, your host, Brad Johnson, in welcoming and learning more about Rick, a true legend in the restaurant industry, to Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

On this week's podcast, we discuss how to win promotion with Wrexham legend Andy Morrell as we reach a crucial stage in the title race.Mozza helps us pick the best combined XI from the last promotion winning side and the current squad and we also talk about the home win against York, Ben Foster's debut and a memorable day for Wrexham Women.@fearlessidzinefidzine@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Nancy Silverton is a world-renowned chef, baker, author, and co-owner of Mozza Restaurant Group which operates restaurants such as Pizzeria Mozza, Osteria Mozza, Chi Spacca, and Mozza2Go. Prior to founding Mozza, Nancy owned and operated La Brea Bakery and Campanile in Los Angeles after many years working under the likes of Wolfgang Puck, Michael McCarty, and other world-class chefs.In 2014, she won the James Beard Foundation's Outstanding Chef Award, one of the most prestigious accolades a chef can receive.We sat down with Nancy at her home in Los Angeles to learn all about her inspiring and unconventional journey to becoming one of the premier chefs in all of the world.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off and FREE shipping at www.liveouter.com/thefounderhour. Terms and conditions apply.*This episode is brought to you by AxiomPrint, based in the greater LA area. Printing is essential to the success of every business and is a crucial part of marketing and building your brand.There are over 200 products available on their website for convenient online ordering, and custom requests are always welcome through one of Axiom's dedicated account managers. You can upload your design, choose your options and make payment, all from the comfort of your own computer or even on the go using your phone, 24 hours per day.And, if you're not sure how to design your material, no problem! Their team of experienced designers will work with you to create professional and eye-catching designs that effectively market your brand.So, if you're looking for a reliable and affordable printing partner, look no further than AxiomPrint. Check them out at www.axiomprint.com and be sure to use the promo code THEFOUNDERHOUR to get 15% off your first order, or share the promo code with your dedicated AxiomPrint account manager.

In this special San Diego Design Week episode, Tara Monsod, executive chef of ANIMAE, joins me to continue our exploration of inspiration and the senses with the sense of taste. Tara shares how she leads with taste to design beautiful dishes and describes just how intensive the process can be to bring an idea to the plate. She also walks us through her journey to becoming a chef, describing how her culture has greatly influenced her both personally and professionally. Tara's desire to collaborate and share inspires others to step out of their comfort zone and try something new. Guest Bio In her first executive chef role, Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to Puffer Malarkey Collective's ANIMAE. Her culinary journey has placed her in some of San Diego's most prominent restaurants, including Richard Blais' Juniper & Ivy, Brian Malarkey's Herringbone and Burlap, and Nancy Silverton's Mozza. Studying under Nate Appleman as Executive Sous Chef at ANIMAE, she continued to hone her fine-dining craft while also experimenting with pushing forward the Filipino flavors she's always known. Now working alongside Celebrated Chef Brian Malarkey as Executive Chef, Tara's interpretation of ANIMAE gives diners a chance to experiment with new dishes, like the Tuna Kinilaw, the Caviar Shrimp Toast, and the Kare Kare Short Ribs with bagoong peanut oil. Mirroring Malarkey's emphasis on hospitality and generosity, Tara can be seen walking the dining room on any given night, greeting guests, engaging and educating them on a particular spice or cooking technique. Sharing her cuisine motivates and moves her, and her hope is to become a culinary ambassador and mentor to the legions of Asian American and Pacific Islander cooks who are looking to break into the restaurant industry. Featured in this episode Featured candle: Beeswax candle fromhttps://www.mithrascandle.com/ ( Mithras Candle) Featured brew: https://paruteabar.com/products/lemongrass?_pos=1&_sid=7153fc13c&_ss=r (Lemongrass Tea) from Paru Tea Bar Featured Tarot deck: https://www.barnesandnoble.com/w/the-rider-waite-tarot-deck-pamela-colman-smith/1136336735 (Rider-Waite Colman Smith Tarot) Connect with Tara and ANIMAE Links: https://www.animaesd.com/ (ANIMAE Website) https://www.instagram.com/animae.sandiego/ (ANIMAE Instagram) https://www.instagram.com/small_fry42/ (Tara's Instagram) Are you an interior designer or are you interested in Holistic Interior Design? Check out my membership program, the https://bewitching.txfunnel.com/ (Design Coven)! This program is a real-world industry mentorship for Holistic Interior Designers that has everything you won't find in traditional design school curriculum. You'll learn from practicing interior designers working on real life projects, and get access to cutting edge vendors, suppliers, furniture makers, textile designers, and design resources that I've curated over my 17 years of design experience. As a member, you'll have the opportunity to build valuable relationships of your own. https://bewitching.txfunnel.com/ (Learn more). Connect with Rachel Larraine https://www.rachellarraine.com/ (Website) https://www.instagram.com/rachellarraine/ (Instagram) https://www.patreon.com/Bewitching (Patreon) https://crawfordpallini.com (Interior Design Services)

Gorgonzola makes an explosive attempt at escaping Affinage, with Kunik in tow. CW: Firework noises from 31:22 to 32:00 We're releasing tons of bonus content over on our Patreon! Catch us later this month as Ashley + Lisa conspire in a sneaky conspiratorial livestream sans DM! Sound Effects: "Book Sound Effects" - Allsounds/Audionauti “Crowd-cheering-soft-cheering-and-chatter” - gregorquendel “Daytime Tavern” - Sword Coast Soundscapes “Sword-clash-and-slide” - Fun with Sound “Evening Town” - Sword Coast Soundscape “Firework-take-off-small-pop” - quistard “Fireball-whoosh” - robinhood76 “Explosion 01” - tommccann “Fireworks-display” - hudsomi1 “Device powering up” - spoonsandlessspoons “Arrow-strike” - plant monkey "Fire-in-fireplace-close-up-reverberant2" - silencyo_silencyo "Tape Rewind Sound Effect" - Viral Vids NL All sounds from FreeSound.org, unless listed under AllSounds/AudioNauti, Free Audio Zone, Fun with Sound, Michael Ghelfi, or Sword Coast Soundscapes. Additional Sound Effects by Noah Perito

Episode 92 - Mozza - Frankie De Jong And Winding Road   FMT LIVE TICKETS ARE AVAILABLE HERE  https://www.nottinghamcomedyfestival.co.uk/football-manager-therapy  Hello everyone and welcome to another episode of your weekly football manager podcast.     On this episode, we're delighted to welcome Scotlands favourite FM son, Mozza.   Mozza is a Twitch partner and well respected member of the FM community. He's the Head Honcho of the FM Playoffs. He's the man behind the Scottish lower league and non league database that you can find on Steam. And in addition to that, he also works on the media and content side of Scottish non league side, Open Goal Broomhill.   We would love for you to follow Mozza. His details are as follows:   http://www.twitter.com/MozzaPlays  http://www.twitch.tv/Mozza  You can also follow the FM Playoffs   http://www.twitter.com/FMPlayoffs  http://www.twitch.tv/FMPlayoffs  And we talk about the FC Talk To Prevent Suicide shirt, and Evolving Mindset, who are two amazing organisations who provide great support to those who need it.   https://unitedtopreventsuicide.org.uk  https://www.evolvingmindset.co.uk/  Join our Discord community  https://discord.gg/RuwVWsSfe6    We've partnered up with Wraith Energy drink and you can get 10% off your order when you use code FMT10 at checkout.   https://www.drinkwraith.com/  Hosted By: Tony Jameson and Rich Owens     Produced By: Tony Jameson     Find Us On Twitch! twitch.tv/tonyjamesonfm twitch.tv/richowensfm     Our Patreon patreon.com/FMTPod     Follow us on Twitter twitter.com/FMTPod     Search FMTPod on YouTube   #footballmanager #FM22 #podcast

Ein sterneverdächtiges Fischmenü direkt am Ufer und Blick aufs Meer haben wir bei Da Gianni in Torre Mozza genossen. Wie wir sitzen, wie der Service ist und wie die Gänge schmecken, haben wir für dich live beim Essen eingesprochen!  Aromatisch sehr berührt hat uns nicht nur ein Tartar von den einzigartigen Gamberi viola aus Gallipoli mit frischem Sommertrüffel, das exemplarisch für die Verbindung von Meer und Land in dieser High-End-Küche steht.  Hör außerdem, welche neue Feldstudie Betina nach „Orrechiete mit Cima di rapa“ an diesem Abend spontan gestartet hat. Und Gloria, eine Schweizerin, erzählt dir was zur Entstehung des Terra  D´Acqua-Resorts und wie aus einer kleinen Bar das Finefood-Restaurant wurde. Hier geht's zum Restaurant: https://www.dagianniristorante.it https://www.terradacquaresort.it  ********************************************* Mehr findest du auf: www.feinschmeckertouren.de https://www.facebook.com/feinschmeckertouren/ https://www.youtube.com/channel/UCa_CkAeidqAQ98nKFa0HZcg/featured?view_as=public https://www.instagram.com/feinschmeckertouren/ *********************************************

Retrouvez ce nouveau format...sur Youtube ! “Je suis convaincu que les talents d'aujourd'hui et de demain aspireront à beaucoup de libertés et voudront être leur propre boss au quotidien. Ils voudront choisir les projets sur lesquels ils travaillent. Ils voudront pouvoir bosser de Paris, de Bruxelles, de Berlin ou d'Amérique Latine.” Cette semaine, je reçois un ami de longue date, mais surtout celui qui m'a tout appris sur le freelancing, la vente de service, et la création de communauté. Rien que ça. Adrien, c'est ce pote au look surfeur Californien, à la lisière du monde tech et de la contre-culture. Celui qui est toujours dans les bons coups, que ça soit investir dans la prochaine start-up du YC (YCombinator, plus grand accélérateur de startups du monde) ou partir au burning man au dernier moment. Après 1 an d'hypercroissance chez Molotov, il décide de tout plaquer avec 4 collègues et de partir 1 mois au Maroc. Le but : réfléchir à l'intérêt de cette hypercroissance, et à l'évolution du monde du travail. De là naît Mangrove, une des premières communautés d'entrepreneurs nomades en France. Le motto : Pas de boss, pas de bureau, pas de 9h-18h. Seulement la volonté de pouvoir travailler de Paris et d'ailleurs, se retrouver entre personnes de mêmes valeurs, partager ses réflexions et travailler sur des projets de la communauté. 1 an après, c'est pas moins de 150 personnes venant des quatre coins du monde qui rejoignent le mouvement. De là naissent des projets en tout genre, du premier tool pour booster à un festival de musique alternatif. En bref, le digital nomadisme de la première heure. Cher à cet esprit de collectif, après Mangrove, il fonde Mozza : une communauté de 25 freelances top 1% dans les métiers du design et brand, qui se retrouve pour travailler ensemble sur de beaux projets (Heetch, Sorare, etc). Pour se retrouver dans l'épisode : 00:00 : Intro 02:19 : Faire ses premiers pas dans l'entrepreneuriat à 13 ans 10:40 : Être étudiant et freelance en même temps 14:58 : C'est quoi les start-ups weekend ? 17:02 : Faire une année de césure dans la Silicon Valley 23:56 : Être le pionnier de la growth en France à 22 ans 28:02 : Entreprendre le futur en travaillant dans la tech 36:48 : Le fonctionnement de l'algorithme Youtube 40:08 : Concevoir la V1 de Molotov en 2015 44:27 : Inventer une nouvelle manière de travailler 53:45 : Rassembler le top 1% des freelances pour travailler en équipe 01:08:04 : Comment trouver ses premiers clients en tant que freelance ? 01:08:48 : Doubler son CA chaque année (en créant 0 contenu) 01:12:07 : Pourquoi faire du networking ? 01:16:15 : Rapid fire questions Et n'oubliez pas de mettre le nombre d'étoiles de votre choix sur Apple Podcast et Spotify pour aider d'autres personnes à entreprendre leur futur ! ➡️ Financer votre formation à 100% avec GrowthMakers

Retrouvez ce nouveau format...sur Youtube ! Voici un extrait du sixième épisode de notre nouveau format, Maker ! Cette semaine on reçoit Adrien Montcoudiol, founder et CEO de Mozza. Retrouvez son interview complète sur notre chaîne YouTube à 18h. Et n'oubliez pas de mettre le nombre d'étoiles de votre choix sur Apple Podcast et Spotify pour aider d'autres personnes à entreprendre leur futur ! ➡️ Financer sa formation à 100%

Você já pensou em realizar uma transição de carreira? Talvez mudar para uma profissão que seja completamente diferente da que você atua. Você sabe quais os maiores desafios para recomeçar em uma nova profissão? Se você possui receio de não ter o suporte necessário da família ou amigos, neste episódio, eu vou contar uma história incrível de uma pessoa que começou a carreira trabalhando em banco e se tornou um dos chefs mais conceituados do Brasil e do mundo. Eu recebo o Chef Luiz Filipe, neste episódio ele vai contar como ele decidiu deixar para trás a carreira em um banco para se tornar um chef renomado. Hoje, Luiz Filipe comanda o estrelado restaurante EVVAI, que entre outros títulos, possui a estrela no guia Michelin e figura na lista dos 50 best da América Latina da revista inglesa Restaurant, atualmente na vigésima oitava posição. Durante esses anos, Filipe foi destaque também em premiações nacionais, onde conquistou prêmio como Chef Revelação em 2018, melhor prato em 2019, melhor restaurante italiano em 2020 pela Veja Comer e Beber. Além disso, em sua bagagem também constam passagens por restaurantes como Fasano, Girarrosto, Loi Ristorantino, Mozza, Piselli e em 2019, ele conquistou a etapa brasileira do Bocuse D'Or Lyon, o maior concurso de gastronomia do mundo. Produção: Voz e Conteúdo – www.vozeconteudo.com.br | @vozeconteudo Disponível no Spotify ou na Apple Podcasts.

Today we'll be reading a story called “Is Your Name Camilla?”. This story is a little bit like a puzzle, or a guessing game. Our friend Harriet Hedghog is trying to find her sister's friend, Camilla. Will you figure out which animal Camilla is before Harriet does? Let's get reading to find out!A Carefully Built Pretend podcast is written and produced by Melissa Oliveri - http://www.melissaoliveri.comSupport Melissa on Patreon - http://www.patreon.com/melissaoliveriMelissa on Instagram: @the.mop.podMelissa on Twitter: @melissaoliveriAll music by Cannelle - http://www.cannellemusic.comMusic and Stories brought to you by Things with Wings Productions and Phaeton Starling Publishing.FULL TRANSCRIPT:Pssst! Over here!Take my hand, I'll take you to a Pretend Land!Are you ready?1 -2 -3, Wheeeeeeeeee!Welcome to A Carefully Built Pretend. My name is Melissa, and I'm so glad you're here!Today we'll be reading a story called “Is Your Name Camilla?”. This story is a little bit like a puzzle, or a guessing game. Our friend Harriet Hedghog is trying to find her sister's friend, Camilla. Will you figure out which animal Camilla is before Harriet does? Let's get reading to find out!Are you ready? Here we go!Meet Harriet Hedgehog. Harriet loves wearing mittens, putting bows in her hair, and playing with her rainbow beach ball.Harriet has a sister named Hillary Hedgehog. Hillary is rather sad today because she has lost her friend, Camilla. “Don't worry, I will go find your friend Camilla!” says Harriet. She puts on her shoes, and her favourite mittens and heads out the door.First, I will look in the park! she thinks. At the entrance to the park she sees a little grey mouse! “Excuse me, Mouse” she says, “is your name Camilla?”“Why no!” says the mouse. “My name is Mozza because I LOVE mozzarella cheese! But I know someone named Camilla, and she has HUGE eyes!”“Oh, thank you, Mozza!” replies Harriet, and she keeps walking. Ahead of her she sees the county fair. That seems like a good place to look for Camilla. She walks by the Ferris wheel and the carrousel, and suddenly sees a large brown horse. “Why, this horse has big eyes!” cries Harriet. “Excuse me, horse, is your name Camilla?” she asks.“Nay!” says the horse, “My name is Wind because I can run like the wind. But I know someone named Camilla, and she has big feet!”“Thank you, Wind!” shouts Harriet, running toward the zoo. Harriet follows the winding path around the different enclosures, and suddenly sees a kangaroo. Now, kangaroos have big eyes AND big feet! thinks Harriet. “Excuse me, kangaroo, is your name Camilla?” she asks.“Not at all!” the kangaroo replies. “My name is Pocket because I have a pocket on my belly. But I know someone named Camilla, and she has no tail!”“Oh, thank you, Pocket!” says Harriet, hurrying toward the forest. Harriet is running so fast she runs right into the paws of a lynx. Lynx have big eyes, AND big feet, AND they have no tail! thinks Harriet. “Excuse me, lynx, is your name Camilla?” she asks, untangling herself from its paws.“So sorry dear, but it's not. My name is Moonlight because I love to play in the moonlight. But I know someone named Camilla, and she has no fur!”“Oh, well, thank you, Moonlight,” says Harriet, following the path through the woods. Suddenly she hears a strange sound... “Oooo – oooo – ooooo”. What could it be...?“An Owl!” cries Harriet. “Of course! Owls have no fur, only feathers! They have big eyes, AND big feet, AND no tail!” Harriet quickly climbs the tree and finds the owl on a branch. “Excuse me, owl, is your name Camilla?”“Whooooooo?” says the owl. “No, my name is Dinnerplates, because I have such big eyes! But I know someone named Camilla and.... she's just around the corner!”“Wonderful! Thank you so much, Dinnerplates!” shouts Harriet over her shoulder as she scrambles down the tree. She rushes down the path and comes to a small pond. Sitting on a lily pad in the pond is a lovely, smiling frog. The frog has big eyes, AND big feet. She has NO tail, and NO hair – she is all green! “Excuse me, frog,” says Harriet, “is your name Camilla?”“Why yes!” says Camilla “How may I help you, dear?”“My sister Hillary is very sad! She couldn't find you earlier and she's quite worried!”“Then, we'd best hurry home!” says Camilla, hopping off the lily pad and swimming to meet Harriet at the edge of the pond.The pair race home to find Hillary, who gives Camilla a big hug the moment they walk through the door. Hillary turns to Harriet and asks, “Did you have a hard time finding Camilla?”“Not at all!” replies Harriet, “and I made some wonderful friends along the way!” Thank you for being here my friend, it's so nice to spend a little bit of time with you!I hope you enjoyed this story, and remember, it's okay to ask for help if you need it.Until next time, keep imagining, dreaming, and pretending and I'll be back very soon.This podcast features original music by Cannelle and is brought to you by Things with Wings productions and Phaeton Starling Publishing. I'm Melissa Oliveri. Thank you for listening.Support this podcast at — https://redcircle.com/thoughts-right-now/donations

How does one follow a success story like LaBrea Bread and Pizzeria Mozza? If you are Nancy Silverton, who generates successful new ideas at the speed of light, you keep opening new restaurant concepts and continually test the limits of deliciousness. Join Peter and Nancy for a glimpse into the fertile mind of a creative genius.Click here for the video versions of Pizza Quest. Heritage Radio Network is a listener supported nonprofit podcast network. Support Pizza Quest by becoming a member!Pizza Quest is Powered by Simplecast.

We are absolutely delighted to welcome back Roger Bacon to The DNA Podcast! If you follow the DNA social-media channels, Roger will need very little introduction, as he has been smashing them on Grenvilles once again this year, as he does wherever he goes. Roger has been one of the lucky few to gets his hands on our test bait, The Bug, and recently enjoyed his best-ever session on Grenvilles using it, an incredible haul of 40 fish in a couple of days. We talk to Roger about The Bug, his many triumphs on Grenvilles, his summer successes on Christchurch Lake at Linch Hill, and the devastating rig he spoke about in his first appearance in The DNA Podcast back in April. As one of the proprietors of the Northern Angling Show, Roger also gives us an update on what the future might hold for the show in the current climate. Plus, Mozza gives us an update on his antics this summer, which has seen him plunder the stocks of Kingsmead Island Lake and, of course, the legendary Rainbow Lake in France.

The DNA Podcast returns with our 18th episode, featuring special guest and DNA consultant, Olly Sanders.   Based in Kent, Olly cut his teeth on the country's most popular day-ticket waters, but has recently concentrated on the Horton complex on the RK Leisure, which brought him one of the most speculator carp in the country, the incredible Woodcarving at 38lb 8oz in 2018. For the first time, Olly goes in-depth about this very special capture.   Mozza also updates us with what he's been up to since lockdown measures were lifted, as got he got his Kingsmead Island Lake ticket under way.   Available for your listening pleasure on Apple, Spotify and Libsyn.

We've got another treat for you this week on ‘The DNA Podcast', as we've managed to track down an angler loads of you have requested! Roger Bacon is considered one of the best big-carp anglers in the country by those in the know. Very much the thinking man's angler, Roger boasts a wealth of big carp under his belt, including numerous forties and fifties. In this interview, Roger talks about his early days fishing in the North West and his time on Darenth and Elstow, where he landed one of the most-coveted fish in the country, the Mother, which had been on the missing list for more than three years! We also get Roger on the subject of rigs, something that play a massive part in his angling. Roger goes in depth about what he calls the hooking-to-sucking ratio and the rig he devised to try and maximum as many pick-ups as possible. Another must-listen podcast!

Episode 16 of ‘The DNA Podcast' features special guest, John ‘Vinny' Pritchard, a long-time DNA user, a big-fish angler of some repute, a fishery owner and the man behind YouTube series, ‘Vinny's Vlog'. Mozza talks to Vinny about his campaign on Girton Pit, which saw him land two of the lake's three A-teamers, Measles at 48lb and Tutti at 54lb 4oz, in the space of a month last spring. As you'd expect from Vinny, he is extremely candid and talks about the rigs, bait and spots that have brought him so much success on this challenging venue. Vinny also give us an insight into his own fishery, Stables Carp Fishery in East Yorkshire.

This one comes with a serious bad-language warning, so make sure you aren't in earshot of the kids when you play this one. To set the scene, Mark Simmonds flew to Trinidad earlier in the month in the hope of staying there for five weeks, but when things got serious back in the UK, he had to return home. As you might expect from Simmo, that journey home was anything but plain sailing! ***CONTAINS STRONG LANGUAGE!***

In the 14th episode of The DNA Podcast, Mozza catches up with Iain Macmillan to find out how he is faring during lockdown. Tong also gives us the low-down on his latest successes on Blackthorn Fishery, the highlight being a stunning 40lb-plus mirror. The lads also chew the fat about the current situation as, like all of us, they try to adjust to life stuck at home and no fishing! If you are in the mood for some serious belly laughs, this is well worth a listen! :-)

The 11th and final DNA Podcast episode of the year features special guest, the lovable, affable Chris ‘Bonesy' Holmes, as he talks to Mozza about his life in angling. A former British and world champion, Bonesy boasts an incredible match record and has worked in the trade for a number of years.

In the 10th episode of The DNA Podcast, Mozza catches up with the one and only Mr Iain Macmillan. Most people will know what Tong has been through over the past 12 months, so to hear him in such high spirits is absolutely fantastic. Tong talks about his current situation and his time working within the industry as a full-time consultant, and looks ahead to the future, as we begin filming Winter Series 5, as well as the return of the DNA Open-Access Series in 2020! Another great interview with an angling legend! #dnabaits #dnapodcast #carp #carpfishing #carpangling