Podcasts about Nesquik

After finishing up his Take It UPril challenge of a sugar free month, Jof subjects Brayden and Max to a sugar free show. They look at the Cavendish and Harvey range of lollies, a new Pepsi Max flavour and call for the return of another classic Nesquik.

Jof and Brayden take a look at the world of Krispy Kreme, spotlight some Pascall Lumps and call for the return of caramel Nesquik.

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden's unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaasFeatured RecipesThis pickle soup recipe is from Hayden's Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.Pickle SoupServes 6Ingredients:* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)* 3 tbsp Extra virgin olive oil (13g)* 2 carrots roughly chopped (130g)* 2 stalks of celery roughly chopped (120g)* 1 yellow onion, diced (150g)* 6 cloves of garlic, minced (60g)* 2 tbsp butter (14g)* 4 tbsp ap flour (30g)* Salt and pepper to preference * 4- 6 cups of vegetable or chicken broth (940-1410g)* 1 heaping cup of dill pickles chopped (about 5-6 pickles)* 1/2c pickle brine (127g)* 1 bunch of fresh dill, divided (100g)* 2 bay leaves (less than a gram) * 1 tsp fresh thyme (10g)* 1c freshly grated havarti cheese (83-100g)* 1/2c heavy cream (119g)* For garnish* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  If you'd like an addition I grew up eating  this with garlic bread! * In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. * Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) * Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you'll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!Pickle PopcornThis Pickle Popcorn recipe is from Hayden's Food Blog He calls is Netflix and (Chi)DillIngredients:3 tbsp Oil of choice (see tips)1/2c  Popcorn kernels (a heaping 1/2c)5 tbsp (or more) Good quality butter (I like to use Kerrygold) ½ bunch Dill fresh or dried, chopped½ tsp Italian seasoning ½ tsp Garlic powder ½ tsp Onion powder 1 tsp cheese powder (optional) 3 tsp Pickle juice (brine) from a jar of picklesSalt ( i would recommend fine salt for this)-optional hot sauce for serving if youre Selena GomezTips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)InstructionsTo a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space, cookbook authors, people generally obsessed with food. I am holding in my hot little hands favorite recipes from the Midwestern Kitchen. Book is called simply Delicious by Hayden Haas. Delicious. I love the title. It's so funny.Hayden Haas [00:00:39]:Thank you so much, and thank you for having me on.Stephanie Hansen [00:00:41]:Oh, it's a blast. So let us talk about your cookbook and, like, use you somehow have not been on my radar. And then I, like, found your Instagram, and I was like, oh my gosh. This guy's from the Midwest. He has almost 500,000 followers. He's friends with Molly Yeh. I mean, how would how tell us about how you got started in the cookbook world because you must have been a food stylist. Your book is incredible.Hayden Haas [00:01:06]:Thank you so much. I appreciate that. Yes. I did have a little bit experience, with, food styling. I got my start on Food Network surprisingly as a dishwasher and sort of led me, on an unexpected path into the food world where I was then met with Molly and then, you know, the pandemic happened one thing or another. And then I was her personal assistant and then got to see all everything that's involved with that whole world. And Molly was such a joy and kinda taught me how to write my own recipes. And I'm so thankful for all the time that I did spend with her, learning behind the scenes.Hayden Haas [00:01:51]:The most important part was obviously the recipe development but also kind of, when I was working behind the scenes I kind of learned how to film and direct my own videos as well as, edit them at the same time too. So it was kind of just a full package deal. I still to this day don't even really realize that I'm doing so many people's jobs, and I'm so thankful that I had that opportunity.Stephanie Hansen [00:02:18]:Yeah. Your your book is well, it's beautifully shot, and you can tell, there's a lot of lifestyle to it and, yes, we're looking at recipes, but many times we're looking at, not completed recipes, like the ingredients of making it. There's a lot of color in the book. Whoever did the design, it has a real rainbow flare, which I think is really cute. Yes. I just loved it. I really got the book, and it feels really like, if I knew you, I feel like this is really a reflection of you.Hayden Haas [00:02:54]:Thank you so much. I that was something that was really important to me. I kind of think of this as, like, my debut album. And I it's so so special to me because one of my best friends actually took all of the photography for me, and there's so much, family and friends and everything tied into it. And my designer's name was Lindsey Dobbs from Penguin Random House. So I I really wanted to include a lot of color. That was something that was really important to me and kind of all seasons. Even though,You know, it is based mostly in the Midwest, and we have winter here maybe, like, 6 to 9 months of the year. So, trying to cover all of those bases and get pictures was probably the hardest part.Stephanie Hansen [00:03:42]:Yeah. And people I mean, just the shooting of a book and having the seasonality to it, it is hard. Like, I'm working on a book that's a sort of cozy winter cooking book, but we haven't had snow for over a year. So I'm trying to find snowy pictures.Hayden Haas [00:04:01]:Yes. Yes. You're also a published author, and I was just checking out your books as well.Stephanie Hansen [00:04:07]:I am a published author, but I think I'm in a different vein than you. Because while I do like developing recipes, my point of view is usually typically from, like, someone's inspired from a grandma or a friend or and then I kinda take it and make it my own. I am getting a little more confident in just being like, oh, I'm just gonna make this and kinda knowing how things come together.Hayden Haas [00:04:33]:Yeah. And that's, something that's super important in my cookbook too because that was inspired by all the important women in my life, like my mom and my grandmas and, you know, of course, like Molly, there's so many people who have contributed to me at this point that I couldn't not also include them and all these people who have motivated me and supported me, including all of my followers and stuff. Like, this wasn't originally my intended career path, but I am so thankful that it is.Stephanie Hansen [00:05:04]:What was your intended career path?Hayden Haas [00:05:06]:I went to school for architecture and drafting. I had dreams of becoming an architect, and then I decided that that wasn't really where my heart was, but it was a very good paying job.Stephanie Hansen [00:05:18]:And you live in North Dakota. Is that correct?Hayden Haas [00:05:21]:No. I actually recently just relocated to Minneapolis.Stephanie Hansen [00:05:25]:Oh, so you're probably like a neighbor somewhere.Hayden Haas [00:05:28]:Yeah. I'm freshly here for a couple of months, so I'm still kind of catching my bearings and, making my little space home, but Minneapolis has been so welcoming, and I have literally no complaints. It's a really great place to be.Stephanie Hansen [00:05:45]:Yeah. So now are you here for a short time? OrHayden Haas [00:05:49]:No. I'm here to stay until further notice.Stephanie Hansen [00:05:53]:Okay. So I need to I'm gonna connect with you, and we'll have a cup of coffee, and maybe I could help because do you need do you need this sounds so weird. Do you need friends?Hayden Haas [00:06:05]:I do need friends. Yes. Been so actively looking for friends. I need more foodie friends. You know, I'm kind of like I don't wanna say I'm a shut in, but since I work from home, I just cook all this food, and I get to share it with all my friends and neighbors. So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.Stephanie Hansen [00:06:29]:Yeah. I love it. And same. So I'm always cooking tons of food. I'm also, like, because of the radio show, we go out a lot, but I'm always looking for people to eat with. I know that seems weird, but, like, not everyone loves to go out.Hayden Haas [00:06:46]:I'm also in that category. I also love having people over because, you know, you make a ton of cozy recipes. So it's like when you provide that environment of home and, just being able to host somebody in your home is just so wonderful, and that really fills my cup.Stephanie Hansen [00:07:04]:Yeah. Alright. Well, we've got a mission to get you introduced because we're getting into what I think could be the long winter months. I don't know. It's 80 degrees out, and it's practically Halloween, so it's very weird.Hayden Haas [00:07:17]:Wow. So strange how that's happening. I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees. So I'm like, oh, if this is really what it's like, I'm all on board.Stephanie Hansen [00:07:29]:No. It's not at all. It's usually cold as hell. Alright. So I first found out about you from my friend Paul Folger from channel 5.Hayden Haas [00:07:41]:Oh.Stephanie Hansen [00:07:41]:And he was telling me about when you were on Twin Cities Live with him and Elizabeth and that you brought this pickle popcorn.Hayden Haas [00:07:52]:Yes.Stephanie Hansen [00:07:53]:Okay. And I'm obsessed with popcorn so much so that I really am not supposed to eat it because I used to eat so much of it. I had, like, stomach problems.Hayden Haas [00:08:03]:Oh, no.Stephanie Hansen [00:08:05]:But he brings me in this ziplock bag full of this pickle popcorn, and pickles are like, I'm obsessed with pickles, and I love popcorn. How did you think of the pickle popcorn recipe? Because it's a great recipe.Hayden Haas [00:08:19]:Thank you. I am in the same category as you as popcorn was literally my favorite snack when I was growing up. I just made a video talking about this slightly. Like, I was such a little weirdo with my popcorn. I mean, after school, we lived pretty close to a movie theater, so you could, like, pop in and grab some movie theater popcorn as a great little snack. So popcorn's always been one of my favorite things, along with pickles. So combining the 2 just kind of felt great. I love using pickle brine as an ingredient, and any opportunity to use fresh dill.Hayden Haas [00:08:55]:And we all know and love butter, so I kinda just fell hand in hand.Stephanie Hansen [00:09:00]:This is funny because I really am obsessed with dill too just because I grow it and it's like it volunteers in your garden where you don't want it, and then you're like, oh, I have dill, and you just have so much of it. You just end up using it all over.Hayden Haas [00:09:14]:And I think that's such a great problem to have too. I I don't know. It's either dill either because I'm also a little bit of a gardener myself. You can either grow it, and then it'll have, like, a bunch of abundance, or you're just done for it and you're not gonna have dill that year.Stephanie Hansen [00:09:28]:Yeah. I've had those years too. And then, like, the years you have it, you're like, wow. What I thought was so fascinating about the popcorn recipe was that you used the brine with the butter and it it didn't completely sog out the popcorn. Like, it did have kind of a, day after taste a little bit, but I love that about popcorn.Hayden Haas [00:09:50]:Me too. I, not to go back to movie theater popcorn, but I always loved it more the second day.Stephanie Hansen [00:09:58]:Yeah.Hayden Haas [00:09:58]:So when when you kind of combine those together and you coat them kind of gradually, it, you know, you don't want it to be, like, soggy from all of the butter and whatnot. So kind of figuring out how that works is, you know, you kind of figure it out the more often you make popcorn.Stephanie Hansen [00:10:14]:Well, Paul said that you were considering putting it in your next book.Hayden Haas [00:10:19]:Yes. I haven't announced that I'm doing the next book or anything like that, but I am so happy to share it. And so that is one of the next, recipes that I do plan on sharing. But it is already available to share on my blog, and I would happily make a video for everyone to follow along with.Stephanie Hansen [00:10:38]:Yeah. I really loved, he brought it in. I am not supposed to eat popcorn. I ate a handful. I loved it. And he was like, oh, no. You can just keep the bag. I was like, Paul, I can't because I have no self control, and I will end up eating this entire bag either by the time the show's over or on the way homeHayden Haas [00:10:58]:in the car. Totally delightful.Stephanie Hansen [00:10:59]:We laughed about that. When you your book has everything. Like, you have desserts, you have cozy casseroles and hot dishes, you have drinks, which I also really enjoy. I have a lot of drinks in my book too. You've got a lot of soups. We're in the Midwest. Right? Soups are great. How did you decide? You have a lot of recipes in here too.Stephanie Hansen [00:11:22]:Like, they must have been cutting you off.Hayden Haas [00:11:24]:I we had kind of a tricky time deciding on we did originally have more recipes that we wanted to do, but we kind of decided on, you know, the photography that was really important to include and any, like, follow along steps. But there's over a 125 recipes. I tried to make it, kind of accessible, for everybody to be able to shop because I came from a really small town where, you know, some of the largest stores you had were probably like a Walmart or something along those lines, Target, Walmart. So you should be able to shop most of these ingredients from places like those wherever you are in the world. So I took a lot of thought into that. So you based on things that you have in your pantry and or fridge that are just like staples to always keep on hand. I it was really important to me to, share with the reader that you can make all these delicious things with things that you probably already have. A lot of my personal favorites, I'm a big breakfast and brunch kinda guy.Hayden Haas [00:12:28]:I also love, like, the meat and potatoes of things. I think that's kind of very Midwest. If you know my dad, he's, like, always more protein, always more protein. Just can't get enough of that meat. And soups are kind of like my favorite thing in the entire I think it should have its own food group because it's just the best, and I love just alwaysStephanie Hansen [00:12:52]:You and I are gonna be fast friends, dude. I can just tell.Hayden Haas [00:12:55]:No. We need to have you over for a fine bowl of soup. And then, of course, I'm not much of a sweet tooth, but I love making them for other people. And then same with, the adult beverages, there's mocktail options in there too. So I really wanted to cover all of the bases, things that I regularly enjoy or that were from my childhood and nostalgic, but slightly modernized and from foods of all kinds of cultures that I really wanted to share and also put my own little fusion or twist on.Stephanie Hansen [00:13:24]:You seem very excited about your food life. Do you ever feel, like, taxed by it? I mean, with so many followers, you gotta be spending a lot of time on social media. Does it ever feel like you're giving up too much or just like you're burned out?Hayden Haas [00:13:39]:I I that's a great question. Thank you so much for asking. I definitely experience burnout, on those days. I would say that I film maybe like 3 or 4 days of the week, and sometimes it can be 2 recipes, sometimes it can be 3. So it kind of just depends, weighing on my schedule and then other projects that I have going on, trying to make that all work. It's so much fun and stressful at the same time. I love it so much that it doesn't always feel like work, but that doesn't mean that I don't get emotionally or physically taxed from it. So sometimes where I'm like, today is not a filming day or, like, let's say I get, like, a zit or something like that.Hayden Haas [00:14:20]:You know? Because we all have everyday problems and stuff like that too. I, that's also really important where it's like, I don't, like, edit any of my videos where it's, like, lighting them different or even when I'm food styling, it's not like I'm doing anything crazy. So I want people to when they see a video or recipe of mine where it's like, how you see it is probably how it's gonna show up. That's, you know, how I intended it. And I tested that recipe 10 times or a 100 times. So it's like, I want you to have that result because I know the person at home, whether they're living on a budget or, you know, just trying to get more experience in the kitchen, that they have that confidence and they can pretty much jump into any recipe in the book that you know, it's anybody from any walk of life would be able to. So that was super important. And but sorry to get back to your original question, being taxed by the or tax or burnout.Hayden Haas [00:15:19]:I definitely experienced burnout, but those are the days where I'm like, it's more of a work on my computer type of day and Right. Let's order some takeout.Stephanie Hansen [00:15:28]:Yeah. I, when I looked at your book too, because I'm in the final like, I'm just in the final edits of my book. Yeah. That's due December 31st for my second one. We have a couple of, like, similar recipes. They're different, but they're similar. So it'll be fun to see when we when mine's out, we can kinda compare notes on some of the recipes.Hayden Haas [00:15:53]:I would love that. And that's something that I also value so much about the community and followers that I've built is a lot of these people do try the recipes, whether they post it or share it or whatever. People are making it for their families, and it's bringing so many people together, which is what makes me so happy. Or I love when somebody makes, like, a soup or a dessert recipe for, like, their friends and stuff because that's what I love to do. Yeah. It just feels full circle and it really makes my day.Stephanie Hansen [00:16:24]:So what is the first dish that you remember, like, making yourself? Can you remember? Did you cook as a kid?Hayden Haas [00:16:32]:There's so many things. My mom always had us in the kitchen. So we were always doing, like, baking and fun stuff like that. A recipe I guess this the one I can remember the most is not actually, like, an eating type recipe, but my mom and I used to make our own Play Doh.Stephanie Hansen [00:16:49]:Yes.Hayden Haas [00:16:50]:Yes. And, I mean, occasionally, I'm sure I you know, kids eat Play Doh, so I would taste it and be like, oh, that's salty. And so, like, not quite a recipe that's supposed to be edible, but that's the one that I think about and I wanna share all the time, but I don't have any kids to play Play Doh with.Stephanie Hansen [00:17:05]:That's funny. No. I think, yeah, we made that a lot as kids. And, also, I don't even know why we ever made this, but we used to make our own, like, homemade tootsie rolls.Hayden Haas [00:17:15]:Oh my gosh. I bet that was so special.Stephanie Hansen [00:17:17]:Yeah. And I don't know where we got the recipe or why we would make those, but I had sisters and so that's what we would do.Hayden Haas [00:17:24]:You have a mother's sweet little treat like that.Stephanie Hansen [00:17:26]:Yeah. Are you a freezer hoarder because you're cooking so much?Hayden Haas [00:17:30]:Oh, yeah. There's a lot of, disorganization that happens in but at the same time, I'm pretty good about, not having food waste. I kind of like auction things off to my neighbors and, you know, people that I meet that are kind of like within the vicinity where I'll say like, hey. For example, I just made, my breakfast pizza recipe and so I can kinda just auction it off to my friends who are all super busy and whatnot. And, oh, it's just great because I kinda get to feed my own little community and get their feedback at the same time where it's like, yeah. Don't add onions to this or that was too salty or something like that. So it's so helpful to get that here.Stephanie Hansen [00:18:12]:I'm creeping my neighbors out actually because I'm always like I just this morning, I did a TV segment. I had all these rice crispy bars. I didn't want them in the house because I'll eat them. So I just loaded up paper plates and kinda went door to door. And people are just like my neigh my next door neighbor, I know. She's just like because I this in this week alone, I've brought them a chicken pasta dish. I brought them apple muffins, and then I brought them rice crispy bars. And that's, like, within the last 3 days.Hayden Haas [00:18:46]:Yeah. I don't hear the problem in any of this. I think you're probably the favorite neighbor.Stephanie Hansen [00:18:51]:I hope.Hayden Haas [00:18:52]:I'm sure of it because I do the same thing. I was dropping off tiramisu, cheesecake, and some pizza and brownie. So we're in the same category. And if they don't want those leftovers, I'll take them.Stephanie Hansen [00:19:05]:That's so funny. Yeah. I need to I just I feel like, oh my gosh. These people probably think I'm so crazy because I'm always justHayden Haas [00:19:12]:Oh.Stephanie Hansen [00:19:13]:Walking door to door with piles of food. And I have a brand new neighbor that's literally right next to me that I haven't met yet. And they looked like they moved in over the weekend and then maybe were are doing some painting. So I left some of the muffins on their, like, door. And I my friend said, she goes, do you real do these people realize who you are and, like, what a gift it's gonna be living next to you? I'm like, I don't know.Hayden Haas [00:19:42]:No. I, 100% support all of that. Spread the love. I always say it's like, Nesquik, don't come for me, like, legally, but I always say share the wealth. And if your wealth is baked goods, share them. People are gonna love it. Exactly.Stephanie Hansen [00:19:55]:And thenHayden Haas [00:19:55]:it's not like you're gonna give them anything terrible or anything. Yeah. We only weigh our best creations. Right?Stephanie Hansen [00:20:01]:Yes. Exactly. So when you were at Food Network, you did you directly work on Molly's show or did you work on some other shows too?Hayden Haas [00:20:10]:I worked on Molly did a couple of things with HGTV, so that was fun to see what that was like. But I did, I started off as a dishwasher and then moved up to a food stylist. And then, at the same time, I was also Molly's assistant. And I've also had my own little touch of reality television because I was on Food Network's Chopped.Stephanie Hansen [00:20:35]:Oh, you were.Hayden Haas [00:20:37]:It was love.Stephanie Hansen [00:20:37]:Hear about that.Hayden Haas [00:20:39]:It was really fun. I did a blind date episode where yeah. It was so much fun. I was matched with somebody that I had never met before. And so you kinda go on a blind date. And then, you know, you get the basket with all of the mystery ingredients. And I think my ingredients were, like, like a cranberry kiss cocktail and, like, a red tail snapper and some heart shaped ravioli. And we I my partner and I, when we went into it, we initially kind of had, like, a situation where I was like, do you wanna take the lead, or do you want me to be sous chef or whatever? And he decided he wanted to be the lead, then I was like, I'll support you whatever you wanna do through the way.Hayden Haas [00:21:25]:So I was happy to do that. I wouldn't have, necessarily made the dish that we ended up making. Spoiler alert, I didn't end up winning, but it is still a really great episode, and I'm still friends with all the women on that show. SoStephanie Hansen [00:21:38]:So what did you end up making? Because I was listening to your ingredients and thinking, oh, well, the cranberry's gotta be a sauce.Hayden Haas [00:21:45]:Sure. If you're familiar with, like, kind of like a pate situation, it was kinda like that but with fish. So not not always a big winner. If I could have made what I wanted to, you since you have the cookbook right there, I won I would have made or leaned in towards my cranberry tortellini recipe.Stephanie Hansen [00:22:04]:Yeah.Hayden Haas [00:22:05]:And I think that would have, like, surprising people. But it also might have been, like, kinda boring because it's, like, pasta and Alfredo cranberry sauce or whatever. You know?Stephanie Hansen [00:22:15]:No. Alfredo sauce is never boring. I don't care. I feel like I eat noodles 62 times a week.Hayden Haas [00:22:22]:Yeah. I'm always a huge advocate of pasta myself.Stephanie Hansen [00:22:26]:Yeah. That's I'm gonna just go to that recipe right now, and we're gonna talk about it. Because, I love pasta. I eat pasta all the time. And I made spaghetti for a friend this weekend, and she came over and she goes, no offense, but can we just order takeout? I really hate noodles. What? I was like, who are you?Hayden Haas [00:22:48]:Interesting.Stephanie Hansen [00:22:49]:Yeah. I thought it was. Okay. So for cranberry sauce, let's see what we have in there. Here we are. Yep. Oh, I went on the wrong page.Hayden Haas [00:23:03]:Puerto Rican Alfredo sauce that we make from scratch, and then I do have my grandma's cranberry recipe. It it is like a I like I guess I like my cranberry sauce a touch sweeter, but, you know, you can make it as bitter as you want to.Stephanie Hansen [00:23:21]:Okay. This looks really good. It's got it's the sauce is kinda pink. It's got a sun dried tomato, mushrooms, artichoke hearts. Looks delicious.Hayden Haas [00:23:29]:Yeah. Big fan. When I was in college, there was this little restaurant, not not Olive Garden. But when when I was waiting when I was waiting tables in college, that was one of the more popular dishes from that restaurant.Stephanie Hansen [00:23:46]:Let's talk about all the, like, plates and the dishes in your book. Are these all things you own, or did you guys rent things?Hayden Haas [00:23:53]:No. I did not rent things. All of those were things that I do own because I am kind of a mix match person. So none of my plates match. None of my cups match. I, maybe a bit of a maximalist, if you will. So I love selection. I also kind of display them in my dining room.Hayden Haas [00:24:14]:So then whenever I have somebody over, I'm, like, grab any glass. So then that person kind of gets to pick whatever fun glass or fork or plate, whatever theyStephanie Hansen [00:24:23]:Phew. I love that idea.Hayden Haas [00:24:25]:So much fun. And then, you know, you always get really fun pictures at the same time.Stephanie Hansen [00:24:30]:Yeah. For sure. And I am feeling a little bit like and and I'm getting to the end of this book, so I'm feeling a little horny at this point. And, like, oh, I need to, like, maybe get rid of some of this stuff or repurpose it to the next house. Goodwill is my friend, but sometimes the things go back to the Goodwill too. Right?Hayden Haas [00:24:48]:Hey. You just don't have to tell me. I'm a avid thrifter myself, so I love, finding, like, a plate or 2 every time you visit or something where you're like, I have a vision for this particular plate, and it's gonna have some delicious pasta on it. And or here's this old pillowcase that I could sew into a napkin or something. So it's like, repurpose those things, make them beautiful, and share them with everyone.Stephanie Hansen [00:25:14]:Okay. I love that you would actually repurpose a pillowcase into a napkin.Hayden Haas [00:25:17]:Oh, and I've turned an old tablecloth into something els Shoot. It's all mix-and-match. I tell you, I love it. I have a whole cabinet ' whole cabinet just for my linens.Stephanie Hansen [00:25:29]:Can you think of something, like, where you got a real score at a thrift store? Like, do you have a favorite thing you thrifted?Hayden Haas [00:25:37]:Good question. I do, but I don't have, I really would love to provide, like, a image for you. But I since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors. Cool. So it's kind of like you know how people have those, like, picture collages and stuff inStephanie Hansen [00:25:59]:the house?Hayden Haas [00:26:00]:It's kinda like that, but for mirrors. So it's like the whole and they're all different kinds. Like, some are new and nice. Like, I'm sure some are from, like, a Target or whatever. Sure. Got a cute one. But they're all different kinds and, some have little stands on them. I've my favorite one is, like, this vintage cover girl mirror.Hayden Haas [00:26:21]:Oh, it's so it's, like, tiny and cute. I everybody loves it when they come and check it out.Stephanie Hansen [00:26:26]:Oh, that's fun.Hayden Haas [00:26:27]:Yeah. And I don't know if a mirror is probably the greatest example because I really don't even look at myself in the mirror that much, but it's just such a fun little, addition to home and calling it cozy, and it's always a conversation starter when somebody walks in the door. And I Yeah.Stephanie Hansen [00:26:46]:It sure sounds like it.Hayden Haas [00:26:48]:Say that they wanna copy it. I'm like, it's all yours. Please enjoy.Stephanie Hansen [00:26:52]:So when you think about, a cookbook that you wish you had written, can you think of 1?Hayden Haas [00:27:02]:A cookbook I wish I would have written.Stephanie Hansen [00:27:04]:Yeah. Like, you just find it so inspiring.Hayden Haas [00:27:07]:I there's so many people that I'm inspired by. That's so tough. I would say somebody who I am always inspired by what is Molly Ye, of course.Stephanie Hansen [00:27:19]:Yeah.Hayden Haas [00:27:20]:I learned so much from my time with her. There's a couple of other people who are kind of influential. So going back a little bit when I was kind of burnt out in between architecture and whatnot, also very Minnesota of me, I went to go work for Target, like, part time, but then they ended up wanting me as a manager, which is great. I loved my time with them. In that time shift, that's when I started cooking for myself, and I really didn't have, like, social media before that. So it, like, started out fresh at, like, the age of 27 and started posting, like, food, blogs, pictures, like, kind of starting out, my own little food photography or food journey. And I started my mom had gifted me Chrissy Teigen's cookbook. And I was, so thankful for that, and I cooked my way through it.Hayden Haas [00:28:10]:And I started sharing some recipes, and she started commenting and liking on some of my things. And that inspired me to do more, which kinda led me on my way to meet Molly Ye. But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network. So that was, like, so funny that in my small little town that I was given, like, an opportunity for something I didn't think I would ever have.Stephanie Hansen [00:28:34]:Yeah. So And Chrissy Teigen's cravings book, I thought that that was a good cookbook. She's gotHayden Haas [00:28:41]:about 3 or 4 in her series. I've haven't done as much investigating into the newer books, but the first couple were so great and, like, everything, you know, you can pretty much make from home.Stephanie Hansen [00:28:55]:Yeah. I really liked Pepper's book too, her mom.Hayden Haas [00:28:58]:Oh, yeah. I also have that one. She's so cute.Stephanie Hansen [00:29:00]:Cute. Do you have, like, a white Pyrenees? Or what's your dog?Hayden Haas [00:29:03]:This is Max. You'll see a ton of him in the cookbook also.Stephanie Hansen [00:29:07]:Cute.Hayden Haas [00:29:08]:He's an English cream retriever, and so Max makes a couple of, cameos in there as well.Stephanie Hansen [00:29:14]:Well, Stanley, my dog, I wasHayden Haas [00:29:16]:Listen.Stephanie Hansen [00:29:17]:Yeah. I was gonna say you you may have heard him. He was in a squeaky toy earlier, and I was like, shut the door.Hayden Haas [00:29:23]:I I wasn't sure if you heard Max earlier, but that was him.Stephanie Hansen [00:29:27]:That's funny. Well, this has been a real delight. Hayden Haas, Simply Delish Haas. I it is, recipes from the Midwestern Kitchen. It's a beautiful book. I am excited to connect with you. We will eat or do something fun. I feel like we're gonna be fast friends.Hayden Haas [00:29:46]:We're gonna warm up at some point.Stephanie Hansen [00:29:48]:I think so. Yes. But it was great to talk to you. Congratulations on the book. People can follow you at I'm sorry. I didn't write your Instagram down.Hayden Haas [00:29:58]:It's the same thing. I wanna tell you congratulations on your book, and I can't wait to get together sometime.Stephanie Hansen [00:30:04]:Thank you.Hayden Haas [00:30:04]:You can find me if you usually type in Hayden, h a y d e n, and then Delish Haws, d e l I s h a a s, because or if you just type in Hayden Haws Cook or something or other, it'll come up. I'm on YouTube, Instagram, TikTok, all of the stuff.Stephanie Hansen [00:30:26]:Alright. I'm just I'm amazed and impressed with all the work that you're putting out, and your book is great. Thanks for being a guest today. I'm sure we'll get together soon.Hayden Haas [00:30:35]:Yes. Thank you again so much for having me.Stephanie Hansen [00:30:36]:Alright. Good to see you. Bye. Alright. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I am thrilled to bring you the latest episode of "Dishing with Stephanie's Dish," where we welcome the incredibly talented Hayden Haas, the creative mind behind "Simply Delishaas: Favorite Recipes from the Midwestern Kitchen." Discover Hayden's unique path from being a dishwasher on the Food Network to becoming an assistant to Molly Yeh and, eventually, a renowned cookbook author and now Minneapolis resident! Follow Hayden on Instagram @haydendelishaasFeatured RecipesThis pickle soup recipe is from Hayden's Food Blog where he has other delicious recipes including the Cranberry Tortellini recipe we talked about from the book.Pickle SoupServes 6Ingredients:* 3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)* 3 tbsp Extra virgin olive oil (13g)* 2 carrots roughly chopped (130g)* 2 stalks of celery roughly chopped (120g)* 1 yellow onion, diced (150g)* 6 cloves of garlic, minced (60g)* 2 tbsp butter (14g)* 4 tbsp ap flour (30g)* Salt and pepper to preference * 4- 6 cups of vegetable or chicken broth (940-1410g)* 1 heaping cup of dill pickles chopped (about 5-6 pickles)* 1/2c pickle brine (127g)* 1 bunch of fresh dill, divided (100g)* 2 bay leaves (less than a gram) * 1 tsp fresh thyme (10g)* 1c freshly grated havarti cheese (83-100g)* 1/2c heavy cream (119g)* For garnish* Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill  If you'd like an addition I grew up eating  this with garlic bread! * In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain.  ( you can make this all in one pot or two separate ones!* cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic. * Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each) * Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you'll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined! You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!Pickle PopcornThis Pickle Popcorn recipe is from Hayden's Food Blog He calls is Netflix and (Chi)DillIngredients:3 tbsp Oil of choice (see tips)1/2c  Popcorn kernels (a heaping 1/2c)5 tbsp (or more) Good quality butter (I like to use Kerrygold) ½ bunch Dill fresh or dried, chopped½ tsp Italian seasoning ½ tsp Garlic powder ½ tsp Onion powder 1 tsp cheese powder (optional) 3 tsp Pickle juice (brine) from a jar of picklesSalt ( i would recommend fine salt for this)-optional hot sauce for serving if youre Selena GomezTips: you can use avocado oil, refined coconut oil, vegetable oil, or even olive oil! I would recommend using a dutch oven or your favorite soup pot for this recipe (something with a lid)InstructionsTo a large pot over medium to high heat, add the oil, when the oil is hot add 2 or 3 kernels to test to see if its ready, then add the rest of the kernels and cover, leave a little crack to let some steam escape if needed. Another helpful tip when making popcorn over the stove, is to gently wiggle the pot while holding the lid and handles to jiggle the kernels around. Listen to the kernels, when it has mostly stopped popping, removed from the heat then add to a large bowl.In the meantime begin melting the butter on the stove or microwave in 15 second intervals. Add the seasonings to the butter along with the pickle juice, stir to combine, slowly incorporate over the popcorn and give it a light shake to distribute the pickley butter. Serve immediately! Store in an air tight container, Enjoy!EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space, cookbook authors, people generally obsessed with food. I am holding in my hot little hands favorite recipes from the Midwestern Kitchen. Book is called simply Delicious by Hayden Haas. Delicious. I love the title. It's so funny.Hayden Haas [00:00:39]:Thank you so much, and thank you for having me on.Stephanie Hansen [00:00:41]:Oh, it's a blast. So let us talk about your cookbook and, like, use you somehow have not been on my radar. And then I, like, found your Instagram, and I was like, oh my gosh. This guy's from the Midwest. He has almost 500,000 followers. He's friends with Molly Yeh. I mean, how would how tell us about how you got started in the cookbook world because you must have been a food stylist. Your book is incredible.Hayden Haas [00:01:06]:Thank you so much. I appreciate that. Yes. I did have a little bit experience, with, food styling. I got my start on Food Network surprisingly as a dishwasher and sort of led me, on an unexpected path into the food world where I was then met with Molly and then, you know, the pandemic happened one thing or another. And then I was her personal assistant and then got to see all everything that's involved with that whole world. And Molly was such a joy and kinda taught me how to write my own recipes. And I'm so thankful for all the time that I did spend with her, learning behind the scenes.Hayden Haas [00:01:51]:The most important part was obviously the recipe development but also kind of, when I was working behind the scenes I kind of learned how to film and direct my own videos as well as, edit them at the same time too. So it was kind of just a full package deal. I still to this day don't even really realize that I'm doing so many people's jobs, and I'm so thankful that I had that opportunity.Stephanie Hansen [00:02:18]:Yeah. Your your book is well, it's beautifully shot, and you can tell, there's a lot of lifestyle to it and, yes, we're looking at recipes, but many times we're looking at, not completed recipes, like the ingredients of making it. There's a lot of color in the book. Whoever did the design, it has a real rainbow flare, which I think is really cute. Yes. I just loved it. I really got the book, and it feels really like, if I knew you, I feel like this is really a reflection of you.Hayden Haas [00:02:54]:Thank you so much. I that was something that was really important to me. I kind of think of this as, like, my debut album. And I it's so so special to me because one of my best friends actually took all of the photography for me, and there's so much, family and friends and everything tied into it. And my designer's name was Lindsey Dobbs from Penguin Random House. So I I really wanted to include a lot of color. That was something that was really important to me and kind of all seasons. Even though,You know, it is based mostly in the Midwest, and we have winter here maybe, like, 6 to 9 months of the year. So, trying to cover all of those bases and get pictures was probably the hardest part.Stephanie Hansen [00:03:42]:Yeah. And people I mean, just the shooting of a book and having the seasonality to it, it is hard. Like, I'm working on a book that's a sort of cozy winter cooking book, but we haven't had snow for over a year. So I'm trying to find snowy pictures.Hayden Haas [00:04:01]:Yes. Yes. You're also a published author, and I was just checking out your books as well.Stephanie Hansen [00:04:07]:I am a published author, but I think I'm in a different vein than you. Because while I do like developing recipes, my point of view is usually typically from, like, someone's inspired from a grandma or a friend or and then I kinda take it and make it my own. I am getting a little more confident in just being like, oh, I'm just gonna make this and kinda knowing how things come together.Hayden Haas [00:04:33]:Yeah. And that's, something that's super important in my cookbook too because that was inspired by all the important women in my life, like my mom and my grandmas and, you know, of course, like Molly, there's so many people who have contributed to me at this point that I couldn't not also include them and all these people who have motivated me and supported me, including all of my followers and stuff. Like, this wasn't originally my intended career path, but I am so thankful that it is.Stephanie Hansen [00:05:04]:What was your intended career path?Hayden Haas [00:05:06]:I went to school for architecture and drafting. I had dreams of becoming an architect, and then I decided that that wasn't really where my heart was, but it was a very good paying job.Stephanie Hansen [00:05:18]:And you live in North Dakota. Is that correct?Hayden Haas [00:05:21]:No. I actually recently just relocated to Minneapolis.Stephanie Hansen [00:05:25]:Oh, so you're probably like a neighbor somewhere.Hayden Haas [00:05:28]:Yeah. I'm freshly here for a couple of months, so I'm still kind of catching my bearings and, making my little space home, but Minneapolis has been so welcoming, and I have literally no complaints. It's a really great place to be.Stephanie Hansen [00:05:45]:Yeah. So now are you here for a short time? OrHayden Haas [00:05:49]:No. I'm here to stay until further notice.Stephanie Hansen [00:05:53]:Okay. So I need to I'm gonna connect with you, and we'll have a cup of coffee, and maybe I could help because do you need do you need this sounds so weird. Do you need friends?Hayden Haas [00:06:05]:I do need friends. Yes. Been so actively looking for friends. I need more foodie friends. You know, I'm kind of like I don't wanna say I'm a shut in, but since I work from home, I just cook all this food, and I get to share it with all my friends and neighbors. So it's just a great little opportunity and kind of like a howdy neighbor to Minneapolis.Stephanie Hansen [00:06:29]:Yeah. I love it. And same. So I'm always cooking tons of food. I'm also, like, because of the radio show, we go out a lot, but I'm always looking for people to eat with. I know that seems weird, but, like, not everyone loves to go out.Hayden Haas [00:06:46]:I'm also in that category. I also love having people over because, you know, you make a ton of cozy recipes. So it's like when you provide that environment of home and, just being able to host somebody in your home is just so wonderful, and that really fills my cup.Stephanie Hansen [00:07:04]:Yeah. Alright. Well, we've got a mission to get you introduced because we're getting into what I think could be the long winter months. I don't know. It's 80 degrees out, and it's practically Halloween, so it's very weird.Hayden Haas [00:07:17]:Wow. So strange how that's happening. I always knew Minneapolis was slightly warmer than where I'm from in North Dakota by at least 20 degrees. So I'm like, oh, if this is really what it's like, I'm all on board.Stephanie Hansen [00:07:29]:No. It's not at all. It's usually cold as hell. Alright. So I first found out about you from my friend Paul Folger from channel 5.Hayden Haas [00:07:41]:Oh.Stephanie Hansen [00:07:41]:And he was telling me about when you were on Twin Cities Live with him and Elizabeth and that you brought this pickle popcorn.Hayden Haas [00:07:52]:Yes.Stephanie Hansen [00:07:53]:Okay. And I'm obsessed with popcorn so much so that I really am not supposed to eat it because I used to eat so much of it. I had, like, stomach problems.Hayden Haas [00:08:03]:Oh, no.Stephanie Hansen [00:08:05]:But he brings me in this ziplock bag full of this pickle popcorn, and pickles are like, I'm obsessed with pickles, and I love popcorn. How did you think of the pickle popcorn recipe? Because it's a great recipe.Hayden Haas [00:08:19]:Thank you. I am in the same category as you as popcorn was literally my favorite snack when I was growing up. I just made a video talking about this slightly. Like, I was such a little weirdo with my popcorn. I mean, after school, we lived pretty close to a movie theater, so you could, like, pop in and grab some movie theater popcorn as a great little snack. So popcorn's always been one of my favorite things, along with pickles. So combining the 2 just kind of felt great. I love using pickle brine as an ingredient, and any opportunity to use fresh dill.Hayden Haas [00:08:55]:And we all know and love butter, so I kinda just fell hand in hand.Stephanie Hansen [00:09:00]:This is funny because I really am obsessed with dill too just because I grow it and it's like it volunteers in your garden where you don't want it, and then you're like, oh, I have dill, and you just have so much of it. You just end up using it all over.Hayden Haas [00:09:14]:And I think that's such a great problem to have too. I I don't know. It's either dill either because I'm also a little bit of a gardener myself. You can either grow it, and then it'll have, like, a bunch of abundance, or you're just done for it and you're not gonna have dill that year.Stephanie Hansen [00:09:28]:Yeah. I've had those years too. And then, like, the years you have it, you're like, wow. What I thought was so fascinating about the popcorn recipe was that you used the brine with the butter and it it didn't completely sog out the popcorn. Like, it did have kind of a, day after taste a little bit, but I love that about popcorn.Hayden Haas [00:09:50]:Me too. I, not to go back to movie theater popcorn, but I always loved it more the second day.Stephanie Hansen [00:09:58]:Yeah.Hayden Haas [00:09:58]:So when when you kind of combine those together and you coat them kind of gradually, it, you know, you don't want it to be, like, soggy from all of the butter and whatnot. So kind of figuring out how that works is, you know, you kind of figure it out the more often you make popcorn.Stephanie Hansen [00:10:14]:Well, Paul said that you were considering putting it in your next book.Hayden Haas [00:10:19]:Yes. I haven't announced that I'm doing the next book or anything like that, but I am so happy to share it. And so that is one of the next, recipes that I do plan on sharing. But it is already available to share on my blog, and I would happily make a video for everyone to follow along with.Stephanie Hansen [00:10:38]:Yeah. I really loved, he brought it in. I am not supposed to eat popcorn. I ate a handful. I loved it. And he was like, oh, no. You can just keep the bag. I was like, Paul, I can't because I have no self control, and I will end up eating this entire bag either by the time the show's over or on the way homeHayden Haas [00:10:58]:in the car. Totally delightful.Stephanie Hansen [00:10:59]:We laughed about that. When you your book has everything. Like, you have desserts, you have cozy casseroles and hot dishes, you have drinks, which I also really enjoy. I have a lot of drinks in my book too. You've got a lot of soups. We're in the Midwest. Right? Soups are great. How did you decide? You have a lot of recipes in here too.Stephanie Hansen [00:11:22]:Like, they must have been cutting you off.Hayden Haas [00:11:24]:I we had kind of a tricky time deciding on we did originally have more recipes that we wanted to do, but we kind of decided on, you know, the photography that was really important to include and any, like, follow along steps. But there's over a 125 recipes. I tried to make it, kind of accessible, for everybody to be able to shop because I came from a really small town where, you know, some of the largest stores you had were probably like a Walmart or something along those lines, Target, Walmart. So you should be able to shop most of these ingredients from places like those wherever you are in the world. So I took a lot of thought into that. So you based on things that you have in your pantry and or fridge that are just like staples to always keep on hand. I it was really important to me to, share with the reader that you can make all these delicious things with things that you probably already have. A lot of my personal favorites, I'm a big breakfast and brunch kinda guy.Hayden Haas [00:12:28]:I also love, like, the meat and potatoes of things. I think that's kind of very Midwest. If you know my dad, he's, like, always more protein, always more protein. Just can't get enough of that meat. And soups are kind of like my favorite thing in the entire I think it should have its own food group because it's just the best, and I love just alwaysStephanie Hansen [00:12:52]:You and I are gonna be fast friends, dude. I can just tell.Hayden Haas [00:12:55]:No. We need to have you over for a fine bowl of soup. And then, of course, I'm not much of a sweet tooth, but I love making them for other people. And then same with, the adult beverages, there's mocktail options in there too. So I really wanted to cover all of the bases, things that I regularly enjoy or that were from my childhood and nostalgic, but slightly modernized and from foods of all kinds of cultures that I really wanted to share and also put my own little fusion or twist on.Stephanie Hansen [00:13:24]:You seem very excited about your food life. Do you ever feel, like, taxed by it? I mean, with so many followers, you gotta be spending a lot of time on social media. Does it ever feel like you're giving up too much or just like you're burned out?Hayden Haas [00:13:39]:I I that's a great question. Thank you so much for asking. I definitely experience burnout, on those days. I would say that I film maybe like 3 or 4 days of the week, and sometimes it can be 2 recipes, sometimes it can be 3. So it kind of just depends, weighing on my schedule and then other projects that I have going on, trying to make that all work. It's so much fun and stressful at the same time. I love it so much that it doesn't always feel like work, but that doesn't mean that I don't get emotionally or physically taxed from it. So sometimes where I'm like, today is not a filming day or, like, let's say I get, like, a zit or something like that.Hayden Haas [00:14:20]:You know? Because we all have everyday problems and stuff like that too. I, that's also really important where it's like, I don't, like, edit any of my videos where it's, like, lighting them different or even when I'm food styling, it's not like I'm doing anything crazy. So I want people to when they see a video or recipe of mine where it's like, how you see it is probably how it's gonna show up. That's, you know, how I intended it. And I tested that recipe 10 times or a 100 times. So it's like, I want you to have that result because I know the person at home, whether they're living on a budget or, you know, just trying to get more experience in the kitchen, that they have that confidence and they can pretty much jump into any recipe in the book that you know, it's anybody from any walk of life would be able to. So that was super important. And but sorry to get back to your original question, being taxed by the or tax or burnout.Hayden Haas [00:15:19]:I definitely experienced burnout, but those are the days where I'm like, it's more of a work on my computer type of day and Right. Let's order some takeout.Stephanie Hansen [00:15:28]:Yeah. I, when I looked at your book too, because I'm in the final like, I'm just in the final edits of my book. Yeah. That's due December 31st for my second one. We have a couple of, like, similar recipes. They're different, but they're similar. So it'll be fun to see when we when mine's out, we can kinda compare notes on some of the recipes.Hayden Haas [00:15:53]:I would love that. And that's something that I also value so much about the community and followers that I've built is a lot of these people do try the recipes, whether they post it or share it or whatever. People are making it for their families, and it's bringing so many people together, which is what makes me so happy. Or I love when somebody makes, like, a soup or a dessert recipe for, like, their friends and stuff because that's what I love to do. Yeah. It just feels full circle and it really makes my day.Stephanie Hansen [00:16:24]:So what is the first dish that you remember, like, making yourself? Can you remember? Did you cook as a kid?Hayden Haas [00:16:32]:There's so many things. My mom always had us in the kitchen. So we were always doing, like, baking and fun stuff like that. A recipe I guess this the one I can remember the most is not actually, like, an eating type recipe, but my mom and I used to make our own Play Doh.Stephanie Hansen [00:16:49]:Yes.Hayden Haas [00:16:50]:Yes. And, I mean, occasionally, I'm sure I you know, kids eat Play Doh, so I would taste it and be like, oh, that's salty. And so, like, not quite a recipe that's supposed to be edible, but that's the one that I think about and I wanna share all the time, but I don't have any kids to play Play Doh with.Stephanie Hansen [00:17:05]:That's funny. No. I think, yeah, we made that a lot as kids. And, also, I don't even know why we ever made this, but we used to make our own, like, homemade tootsie rolls.Hayden Haas [00:17:15]:Oh my gosh. I bet that was so special.Stephanie Hansen [00:17:17]:Yeah. And I don't know where we got the recipe or why we would make those, but I had sisters and so that's what we would do.Hayden Haas [00:17:24]:You have a mother's sweet little treat like that.Stephanie Hansen [00:17:26]:Yeah. Are you a freezer hoarder because you're cooking so much?Hayden Haas [00:17:30]:Oh, yeah. There's a lot of, disorganization that happens in but at the same time, I'm pretty good about, not having food waste. I kind of like auction things off to my neighbors and, you know, people that I meet that are kind of like within the vicinity where I'll say like, hey. For example, I just made, my breakfast pizza recipe and so I can kinda just auction it off to my friends who are all super busy and whatnot. And, oh, it's just great because I kinda get to feed my own little community and get their feedback at the same time where it's like, yeah. Don't add onions to this or that was too salty or something like that. So it's so helpful to get that here.Stephanie Hansen [00:18:12]:I'm creeping my neighbors out actually because I'm always like I just this morning, I did a TV segment. I had all these rice crispy bars. I didn't want them in the house because I'll eat them. So I just loaded up paper plates and kinda went door to door. And people are just like my neigh my next door neighbor, I know. She's just like because I this in this week alone, I've brought them a chicken pasta dish. I brought them apple muffins, and then I brought them rice crispy bars. And that's, like, within the last 3 days.Hayden Haas [00:18:46]:Yeah. I don't hear the problem in any of this. I think you're probably the favorite neighbor.Stephanie Hansen [00:18:51]:I hope.Hayden Haas [00:18:52]:I'm sure of it because I do the same thing. I was dropping off tiramisu, cheesecake, and some pizza and brownie. So we're in the same category. And if they don't want those leftovers, I'll take them.Stephanie Hansen [00:19:05]:That's so funny. Yeah. I need to I just I feel like, oh my gosh. These people probably think I'm so crazy because I'm always justHayden Haas [00:19:12]:Oh.Stephanie Hansen [00:19:13]:Walking door to door with piles of food. And I have a brand new neighbor that's literally right next to me that I haven't met yet. And they looked like they moved in over the weekend and then maybe were are doing some painting. So I left some of the muffins on their, like, door. And I my friend said, she goes, do you real do these people realize who you are and, like, what a gift it's gonna be living next to you? I'm like, I don't know.Hayden Haas [00:19:42]:No. I, 100% support all of that. Spread the love. I always say it's like, Nesquik, don't come for me, like, legally, but I always say share the wealth. And if your wealth is baked goods, share them. People are gonna love it. Exactly.Stephanie Hansen [00:19:55]:And thenHayden Haas [00:19:55]:it's not like you're gonna give them anything terrible or anything. Yeah. We only weigh our best creations. Right?Stephanie Hansen [00:20:01]:Yes. Exactly. So when you were at Food Network, you did you directly work on Molly's show or did you work on some other shows too?Hayden Haas [00:20:10]:I worked on Molly did a couple of things with HGTV, so that was fun to see what that was like. But I did, I started off as a dishwasher and then moved up to a food stylist. And then, at the same time, I was also Molly's assistant. And I've also had my own little touch of reality television because I was on Food Network's Chopped.Stephanie Hansen [00:20:35]:Oh, you were.Hayden Haas [00:20:37]:It was love.Stephanie Hansen [00:20:37]:Hear about that.Hayden Haas [00:20:39]:It was really fun. I did a blind date episode where yeah. It was so much fun. I was matched with somebody that I had never met before. And so you kinda go on a blind date. And then, you know, you get the basket with all of the mystery ingredients. And I think my ingredients were, like, like a cranberry kiss cocktail and, like, a red tail snapper and some heart shaped ravioli. And we I my partner and I, when we went into it, we initially kind of had, like, a situation where I was like, do you wanna take the lead, or do you want me to be sous chef or whatever? And he decided he wanted to be the lead, then I was like, I'll support you whatever you wanna do through the way.Hayden Haas [00:21:25]:So I was happy to do that. I wouldn't have, necessarily made the dish that we ended up making. Spoiler alert, I didn't end up winning, but it is still a really great episode, and I'm still friends with all the women on that show. SoStephanie Hansen [00:21:38]:So what did you end up making? Because I was listening to your ingredients and thinking, oh, well, the cranberry's gotta be a sauce.Hayden Haas [00:21:45]:Sure. If you're familiar with, like, kind of like a pate situation, it was kinda like that but with fish. So not not always a big winner. If I could have made what I wanted to, you since you have the cookbook right there, I won I would have made or leaned in towards my cranberry tortellini recipe.Stephanie Hansen [00:22:04]:Yeah.Hayden Haas [00:22:05]:And I think that would have, like, surprising people. But it also might have been, like, kinda boring because it's, like, pasta and Alfredo cranberry sauce or whatever. You know?Stephanie Hansen [00:22:15]:No. Alfredo sauce is never boring. I don't care. I feel like I eat noodles 62 times a week.Hayden Haas [00:22:22]:Yeah. I'm always a huge advocate of pasta myself.Stephanie Hansen [00:22:26]:Yeah. That's I'm gonna just go to that recipe right now, and we're gonna talk about it. Because, I love pasta. I eat pasta all the time. And I made spaghetti for a friend this weekend, and she came over and she goes, no offense, but can we just order takeout? I really hate noodles. What? I was like, who are you?Hayden Haas [00:22:48]:Interesting.Stephanie Hansen [00:22:49]:Yeah. I thought it was. Okay. So for cranberry sauce, let's see what we have in there. Here we are. Yep. Oh, I went on the wrong page.Hayden Haas [00:23:03]:Puerto Rican Alfredo sauce that we make from scratch, and then I do have my grandma's cranberry recipe. It it is like a I like I guess I like my cranberry sauce a touch sweeter, but, you know, you can make it as bitter as you want to.Stephanie Hansen [00:23:21]:Okay. This looks really good. It's got it's the sauce is kinda pink. It's got a sun dried tomato, mushrooms, artichoke hearts. Looks delicious.Hayden Haas [00:23:29]:Yeah. Big fan. When I was in college, there was this little restaurant, not not Olive Garden. But when when I was waiting when I was waiting tables in college, that was one of the more popular dishes from that restaurant.Stephanie Hansen [00:23:46]:Let's talk about all the, like, plates and the dishes in your book. Are these all things you own, or did you guys rent things?Hayden Haas [00:23:53]:No. I did not rent things. All of those were things that I do own because I am kind of a mix match person. So none of my plates match. None of my cups match. I, maybe a bit of a maximalist, if you will. So I love selection. I also kind of display them in my dining room.Hayden Haas [00:24:14]:So then whenever I have somebody over, I'm, like, grab any glass. So then that person kind of gets to pick whatever fun glass or fork or plate, whatever theyStephanie Hansen [00:24:23]:Phew. I love that idea.Hayden Haas [00:24:25]:So much fun. And then, you know, you always get really fun pictures at the same time.Stephanie Hansen [00:24:30]:Yeah. For sure. And I am feeling a little bit like and and I'm getting to the end of this book, so I'm feeling a little horny at this point. And, like, oh, I need to, like, maybe get rid of some of this stuff or repurpose it to the next house. Goodwill is my friend, but sometimes the things go back to the Goodwill too. Right?Hayden Haas [00:24:48]:Hey. You just don't have to tell me. I'm a avid thrifter myself, so I love, finding, like, a plate or 2 every time you visit or something where you're like, I have a vision for this particular plate, and it's gonna have some delicious pasta on it. And or here's this old pillowcase that I could sew into a napkin or something. So it's like, repurpose those things, make them beautiful, and share them with everyone.Stephanie Hansen [00:25:14]:Okay. I love that you would actually repurpose a pillowcase into a napkin.Hayden Haas [00:25:17]:Oh, and I've turned an old tablecloth into something els Shoot. It's all mix-and-match. I tell you, I love it. I have a whole cabinet ' whole cabinet just for my linens.Stephanie Hansen [00:25:29]:Can you think of something, like, where you got a real score at a thrift store? Like, do you have a favorite thing you thrifted?Hayden Haas [00:25:37]:Good question. I do, but I don't have, I really would love to provide, like, a image for you. But I since I am such an avid thrifter, I have a whole collection on my living room wall of mirrors. Cool. So it's kind of like you know how people have those, like, picture collages and stuff inStephanie Hansen [00:25:59]:the house?Hayden Haas [00:26:00]:It's kinda like that, but for mirrors. So it's like the whole and they're all different kinds. Like, some are new and nice. Like, I'm sure some are from, like, a Target or whatever. Sure. Got a cute one. But they're all different kinds and, some have little stands on them. I've my favorite one is, like, this vintage cover girl mirror.Hayden Haas [00:26:21]:Oh, it's so it's, like, tiny and cute. I everybody loves it when they come and check it out.Stephanie Hansen [00:26:26]:Oh, that's fun.Hayden Haas [00:26:27]:Yeah. And I don't know if a mirror is probably the greatest example because I really don't even look at myself in the mirror that much, but it's just such a fun little, addition to home and calling it cozy, and it's always a conversation starter when somebody walks in the door. And I Yeah.Stephanie Hansen [00:26:46]:It sure sounds like it.Hayden Haas [00:26:48]:Say that they wanna copy it. I'm like, it's all yours. Please enjoy.Stephanie Hansen [00:26:52]:So when you think about, a cookbook that you wish you had written, can you think of 1?Hayden Haas [00:27:02]:A cookbook I wish I would have written.Stephanie Hansen [00:27:04]:Yeah. Like, you just find it so inspiring.Hayden Haas [00:27:07]:I there's so many people that I'm inspired by. That's so tough. I would say somebody who I am always inspired by what is Molly Ye, of course.Stephanie Hansen [00:27:19]:Yeah.Hayden Haas [00:27:20]:I learned so much from my time with her. There's a couple of other people who are kind of influential. So going back a little bit when I was kind of burnt out in between architecture and whatnot, also very Minnesota of me, I went to go work for Target, like, part time, but then they ended up wanting me as a manager, which is great. I loved my time with them. In that time shift, that's when I started cooking for myself, and I really didn't have, like, social media before that. So it, like, started out fresh at, like, the age of 27 and started posting, like, food, blogs, pictures, like, kind of starting out, my own little food photography or food journey. And I started my mom had gifted me Chrissy Teigen's cookbook. And I was, so thankful for that, and I cooked my way through it.Hayden Haas [00:28:10]:And I started sharing some recipes, and she started commenting and liking on some of my things. And that inspired me to do more, which kinda led me on my way to meet Molly Ye. But there's so many other people like Anthony Bourdain and, you know, most of the people on Food Network. So that was, like, so funny that in my small little town that I was given, like, an opportunity for something I didn't think I would ever have.Stephanie Hansen [00:28:34]:Yeah. So And Chrissy Teigen's cravings book, I thought that that was a good cookbook. She's gotHayden Haas [00:28:41]:about 3 or 4 in her series. I've haven't done as much investigating into the newer books, but the first couple were so great and, like, everything, you know, you can pretty much make from home.Stephanie Hansen [00:28:55]:Yeah. I really liked Pepper's book too, her mom.Hayden Haas [00:28:58]:Oh, yeah. I also have that one. She's so cute.Stephanie Hansen [00:29:00]:Cute. Do you have, like, a white Pyrenees? Or what's your dog?Hayden Haas [00:29:03]:This is Max. You'll see a ton of him in the cookbook also.Stephanie Hansen [00:29:07]:Cute.Hayden Haas [00:29:08]:He's an English cream retriever, and so Max makes a couple of, cameos in there as well.Stephanie Hansen [00:29:14]:Well, Stanley, my dog, I wasHayden Haas [00:29:16]:Listen.Stephanie Hansen [00:29:17]:Yeah. I was gonna say you you may have heard him. He was in a squeaky toy earlier, and I was like, shut the door.Hayden Haas [00:29:23]:I I wasn't sure if you heard Max earlier, but that was him.Stephanie Hansen [00:29:27]:That's funny. Well, this has been a real delight. Hayden Haas, Simply Delish Haas. I it is, recipes from the Midwestern Kitchen. It's a beautiful book. I am excited to connect with you. We will eat or do something fun. I feel like we're gonna be fast friends.Hayden Haas [00:29:46]:We're gonna warm up at some point.Stephanie Hansen [00:29:48]:I think so. Yes. But it was great to talk to you. Congratulations on the book. People can follow you at I'm sorry. I didn't write your Instagram down.Hayden Haas [00:29:58]:It's the same thing. I wanna tell you congratulations on your book, and I can't wait to get together sometime.Stephanie Hansen [00:30:04]:Thank you.Hayden Haas [00:30:04]:You can find me if you usually type in Hayden, h a y d e n, and then Delish Haws, d e l I s h a a s, because or if you just type in Hayden Haws Cook or something or other, it'll come up. I'm on YouTube, Instagram, TikTok, all of the stuff.Stephanie Hansen [00:30:26]:Alright. I'm just I'm amazed and impressed with all the work that you're putting out, and your book is great. Thanks for being a guest today. I'm sure we'll get together soon.Hayden Haas [00:30:35]:Yes. Thank you again so much for having me.Stephanie Hansen [00:30:36]:Alright. Good to see you. Bye. Alright. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hoy recordaremos a la Gran Duquesa de Rusia Anastasia Nikoláyevna Románov, la Alfonsa de Borbón del Este. La pequeña Anastasia nació en San Petersburgo el 18 de junio de 1901 pa nosotros, el 5 de junio pa los ortodoxos que son los ingleses del calendario y les gusta más el juliano. Era la 4ª hija del Zar Nikolás II y Alejandra Fiódorovna, que les estaba saliendo regulá lo de buscar la parejita. Luego por fin llegaría el niño, Alekséi, que no sé yo si animar a Sergio Ramos y a Pilar Rubio porque Alekséi llegó con más problemas que un divorciao con 2 hijos. Anastasia fue criada de la misma forma austera que sus hermanas, pero no que su hermano que bastante tenía el chiquillo con estornudar y no morirse. Su cama era dura y sin almohada, la ducha la mañana era con agua fría y en vez de Cola-Cao, le daban Nesquik. El servicio de palacio no utilizaba el título de Alteza Imperial sino que la llamaban Nastia o Nastenka, igual que en las monarquías europeas, que cómo te equivocaras en el orden de los cubiertos ya miraba el rey a la reina como tu madre te mira a ti cuando a tu padre se le afloja la lengua en Nochebuena en casa tus tíos. Anastasia era una niña vivaz y llena de energía, pa compensá lo del hermano. Inteligente, traviesa y gran fan del Libi de Cádiz de quien aprendió a contestar de manera ingeniosa y aguda, hiriendo sensibilidades muy a menudo. A estas alturas, alrededor de 1909, Anastasia era corteta, de ojos azules y ni rubia ni pelirroja y siempre intentando llamar la atención, como Pablo Motos pero con 8 años. Anastasia siempre iba con su hermana María por los mandaos, por lo que las llamaban “la pequeña pareja”. Olga y Tatjiana, las otras dos hermanas, formaban “la pareja mayor” y cuando el hermano se tropezaba con un escalón, hacían “escalera de color”. La bibliografía dice que Anastasia también tenía problemas de salud, que no sólo los tenía el zarevich, que ella tenía juanetes en los dedos gordos de los pies, ojo, en los dos. En 1910 llegó Rasputín que entraba en las habitaciones de las niñas cuando estaban en camisón, las abrazaba y las acariciaba pero nadie le decía nada porque luego escribía cosas sobre amar a Dios, que es como se solucionan estas cosas en todas las religiones. En febrero de 1917 estalló la revolución rusa y los bolcheviques hicieron abdicar al Zar que se escondió junto con toda su familia en Siberia, pero como allí hacía más frío que en un cuarto de baño antes de ducharte, acabaron en Ekaterimburgo. En 1918 el ejército blanco de los bolcheviques le ganaron a las damas al ejército rojo y como lo del exilio no sirve pa los rusos porque ellos te envenenan en cualquier sitio con la puntita del paraguas, Anastasia y su familia sólo pudo esconderse bajo la mesa camilla. Desgraciadamente, el 17 de julio de 1918, cuando Anastasia tenía 17 años, el ejército blanco los encontró y les dio con la puntita del paraguas, aunque ustedes siempre podrán recordarla cada vez que vean a Pablo Motos o le pongan Nesquik en vez de Cola-Cao..

Aunty Stacey Norman and Uncle J Sbu shared the coolest things they learnt at school (many years ago)! Uncle J Sbu spoke - very proudly - about how he learnt how to make a volcano. Aunty Stacey, on the other hand, shared how she made cupcakes using Nesquik! They then asked the kiddos of KZN to share the coolest thing they learnt at school and it was amazing!

In this week's episode of The Reride Podcast, we welcome Thomas Gitsham. The conversation kicks off with some fascinating physic talk and Taran's unique experience. Then, we dive into the incredible journey of Thomas Gitsham's business, Gitshams Earthmoving, from its humble beginnings to its current success. The boys share their thoughts on how different tools have multiple names and then they reminisce about the good old days of cassette tapes and Nesquik straws. This episode is packed with excitement and nostalgia, making it one you definitely don't want to miss! Hosted on Acast. See acast.com/privacy for more information.

La chocolaterie fondée près de Blois en 1848 a bien failli fermer comme en avaient décidé ses propriétaires en juin. Dans « La Story », le podcast d'actualité des « Echos », Pierrick Fay et ses invités reviennent sur le sauvetage surprise de Chocolat Poulain par Andros et sur le potentiel de la marque, alors que les prix du cacao flambent.Une offre exceptionnelle rien que pour vous ! Grâce au code promo « LASTORY » profitez de 2 mois offerts sur l'offre Access jusqu'au 31 octobre 2024. N'attendez plus, rendez-vous sur abonnement.lesechos.fr/la-story pour prolonger votre expérience.La Story est un podcast des « Echos » présenté par Pierrick Fay. Cet épisode a été enregistré en septembre 2024. Rédaction en chef : Clémence Lemaistre. Invités : Bernard Cova (professeur de marketing à KEDGE Business School) et Marie-Josée Cougard (journaliste aux « Echos »). Réalisation : Willy Ganne. Chargée de production et d'édition : Michèle Warnet. Musique : Théo Boulenger. Identité graphique : Upian. Photo : GUILLAUME SOUVANT/AFP. Sons : Chocolat Poulain, « 99 francs » (2007), « Camping » (2006), « Les Visiteurs 2 » (1998), TV Tours-Val de Loire, Andros France, « Les anges gardiens » (1995), Nesquik. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Au menu du journal des arnaques du jour : - Usurpation d'identité : des entreprises ont été enregistrées à son nom à son insu. - Fausse location : elle a été escroquée de 2 650 euros. - Arnaque marketing : le Nesquik "avec moins de sucre" est vendu 40 % plus cher. Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.

What did Jose Mourinho do to make sure Cesc joined Chelsea in 2014 instead of Man City or Man Utd? How did bizarre team meetings in Pepe Reina's room at midnight the night before every game inspire Spain to World Cup victory? Could we see a full-back win the Ballon d'Or this year? The second part of Gary's conversation with Cesc Fàbregas sees the pair discuss his time at Chelsea and the many successes of the Spanish national team. Cesc also picks the best goalkeeper, defender, midfielder and striker he's ever played with. Sign up to The Rest Is Football newsletter at therestisfootball.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

À Marseille, entre 150 et 200 personnes se déclarant mineurs dorment dehors. Le département doit les prendre en charge, mais se dit débordé et prêt à se mettre « hors la loi » en les refusant. En France, 16 700 mineurs étrangers sont arrivés en 2019 et 14 700 en 2022, après une baisse durant les années Covid. (Rediffusion) Dans le hall d'un bel immeuble du boulevard Longchamp, à Marseille, un brouhaha monte des escaliers. En bas des marches, des néons tressautent et tentent d'éclairer les deux pièces exiguës du sous-sol. Une cinquantaine de jeunes attend d'atteindre l'une des deux bénévoles. « Et hier c'était pire ! », crie Monique Cherel depuis l'autre bout de la cave.Deux fois par semaine, le Collectif 59 Saint-Just oriente les jeunes, fait le point sur leur situation, distribue des cartes téléphoniques. Parfois aussi, des tickets alimentaires de l'Abbé Pierre. C'est en réalité ce que beaucoup de jeunes sont venus chercher. « Je n'ai pas mangé depuis hier… » Mais Monique n'a plus de ticket, tout a été distribué la veille. « Je sais, j'étais là. Mais on était trop, je n'en ai pas eu. »Leurs visages sont creusés, parfois à l'extrême, les yeux rougis, le regard vide. Un jeune garçon sautille sur place, compulsivement. « Tu n'as pas besoin de parler, regarde juste leur tête : tu vois que ça ne va pas », souffle un garçon. À défaut de pouvoir manger, ils essaient de se réchauffer. Entre 150 et 200 personnes dorment dans la rue ou dans des squats à Marseille, selon les collectifs.Une majorité, reconnus mineurs en recoursLes jeunes se succèdent devant « Madame Catherine » qui remplit des fiches : « Tu as quel âge ? Tu dors où ? » Alassane* a 16 ans, il dort dans une tente. « Je vais faire une demande d'avocate pour toi. Tu as déjà fait l'évaluation de ta minorité avec l'Addap 13 ? »L'Addap 13 est l'association mandatée par le département des Bouches-du-Rhône (13) pour prendre en charge les mineurs non accompagnés (MNA). Mais ici comme ailleurs, les départements sont débordés. Pourtant, en 2022, le nombre de MNA est inférieur à celui de 2019, avant la crise sanitaire. De 16 700 à 14 700.Quand une place se libère, les jeunes sont logés à l'hôtel puis convoqués pour réaliser une « évaluation », durant laquelle le Département vérifie qu'ils sont mineurs. David Lemonnier, directeur général adjoint de l'Addap 13 admet que la plupart des évaluations conduisent à « la majorité » : 7 jeunes sur 10 sont déboutés en 2022.Politique de découragementCes jeunes attendent alors que leur demande de minorité soit réévaluée par le juge des enfants. En recours, 75% finissent finalement par avoir gain de cause, selon les associations. Une « politique de découragement », selon Jeanne, collectif 113. Ils ne sont pas les bienvenus : on les déclare majeurs pour qu'ils quittent le territoire. » Le sérieux des évaluations est aussi contesté. Sur celle de Moussa*, il est écrit : « L'intéressé ne semble pas intimidé par l'évaluateur [...], son langage et sa posture ne font pas ceux d'un adolescent mais d'un adulte [...]. Il ne présente pas les caractéristiques physiques d'un adolescent de 15 ans. » Sur la dernière page du dossier, la photocopie intégrale de son acte de naissance.David Lemonnier réfute toute subjectivité : « Nous sommes régulièrement contrôlés et la procédure est conforme. Et l'Addap 13 n'a aucune consigne du Département. » Mais pour Marlène Youchenko, avocate, le fait que les départements soient juges et parties pose un problème d'impartialité.En attendant leur recours, les jeunes ne sont plus protégés, sauf si le juge des enfants délivre une ordonnance de placement, ce qui arrive de moins en moins souvent, déplore l'avocate. « Juridiquement, c'est un trou dans la raquette », admet David Lemonnier. « Ils passent six mois ou un an dehors, dénonce Jeanne. Sans les bénévoles, ils mourraient et seraient en proie à tous les trafics. C'est de la non-assistance à personne en danger. »Crise de l'accueilUn bras de fer se joue déjà entre les départements et l'État. L'Ain (01) a indiqué ne plus accueillir de MNA pendant trois mois. Martine Vassal, présidente du Conseil départemental (13) est prête à se mettre « hors la loi ». Ça ne serait pas la première fois : elle a déjà été plusieurs fois condamnée par le tribunal administratif. La question des MNA ne figure pas dans la loi immigration, ce que déplore l'Assemblée des départements de France (ADF). Gérald Darmanin leur a promis des aides financières.La question des moyens est indéniable. Mais les collectifs dénoncent unanimement un manque de volonté politique, alors que Martine Vassal revendique de fortes positions anti-immigration. En septembre, avant l'arrivée du Pape à Marseille, 40 jeunes ont occupé une église. Pour éviter le scandale, le département les a relogés en quelques jours. « On entend parler d'une "crise migratoire", il s'agit en réalité d'une crise de l'accueil », estime Jeanne.Au milieu du champ de bataille, des jeunes essaient de ne pas mourir. « Je ne pensais pas que ça allait être si difficile », murmure Joël*, assis dans la cave du boulevard Longchamp. Après avoir quitté sa famille, traversé le désert et la mer sur une embarcation de fortune, il ne pensait pas dormir à la gare. « Là-bas, des inconnus nous donnent 5 euros pour manger. Le lendemain ils reviennent et nous proposent de vendre de la drogue. On refuse, mais on va manger comment ? » À l'autre bout de la cave, comme un disque fatigué, Monique Cherel répète en boucle : « Nous-n'av-ons pas-de-tic-kets-au-jour-d'hui ! ». Mais les jeunes ne peuvent pas l'entendre : « On a besoin d'aide », implorent-ils en se faisant passer une boîte de Nesquik trouvée on-ne-sait-où qu'ils vident par poignées affamées.*prénoms d'emprunt.

In today's Glossy's: DJ Khaled has collaborated with Nesquik for a new flavour! George Clooney is auctioning himself off for an 'intimate' night. Dr Dre is doing the next Olympics! Rihanna is in talks to headline Glastonbury and is reportedly planning a world tour! See omnystudio.com/listener for privacy information.

 Or how to connect with peopleWhat to do?Observation: When we want to speak about anything we should tell neutral, without judging what we have seen/heard, in any case, don't judge people. So the auditorium can understand us. If the auditorium responds emotionally with blaming, still, we remain neutral and ask:         Why or what had hurt his/her feelings?          What is the hurting component?          If we do so, we connect with the other person!  Feelings:  We tell how we feel about that subject so that we can connect. If we get a negative feedback with abusing (we remain neutral), again we ask:          What has the other person understood?          How he/she had interpreted what we have said?          So that we can understand the other person.Needs: We communicate what we need at that moment, on information, feedback from the other person,- clear and concise.Request: We say what we want from that other person, make it Clear! For instance, please help me… If the other person saying: No to our request, we accept that. Maybe we can ask if he/she can do something else for us? For instance: I applied for a job as a student at a big Coffee producer. We had been about 50 students (females and males). The job description was just to pack the coffee and Cocoa packages. The supervisor addressed me and said; you look very strong, for you is the best to work in the production (this means tough work). I didn't like that and was complaining that this is not after the description of the job. This means, I was hurt and my needs were to work together with these cute female students and have fun with them... The supervisor just embraced me, could understand my feelings and console me. This was the perfect response from a natural human being … Many times discussing doesn't work out, when feelings are hurt; just this loving embracing from a hard, strong looking guy made everything easy. All we need is love and compassion. His needs was a strong guy, so he explained my work to mix the Nesquik chocolate powder (18 tons/every day) and that I get the highest salary. He requested my help, and my request was to earn big money and not to work 3 shifts like the other students... Everything was solved within minutes. That is non-violent communication.If we apply these non-violent communications, we should never use the words… You should, or I deserve… Because then we are not neutral and don't let the other person a choice. We don't force the other person to our outcome; nor we will give any advice, without the permission of the other person. If the other person is getting emotional, -angry, sad… We just breathe deep in and out, relax and look what the other person really wants. Even the other person doesn't want to fulfill our request we remain neutral...Our goal is always to connect with people and not to manipulate or misuse a person for our desires. If we together with our spouse/friends/kids/parents, look in the eyes and just embrace, give a lovely kiss when the other person is hurt, instead of discussing…!!!!! Even better we can do that always... So the world becomes better!!!!My Video: Non-violent communication  https://youtu.be/theKluFmEZc  My Audio on Podcast: RELAX WITH MEDITATION or see link in the end. My Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.ANon-violent-communication.mp3

En este nuevo programa contamos con: -Javier Tuda, Dtor. Comercial Levante de «Grupo TRC» -con “Marina de Empresas”, conocemos a: “BigBlue Analytics” – Pau Collellmir, CEO “MASLEADS” – Jordi Jové, CEO -en “Nuestros anuncios de ayer y de hoy”, con Félix Muñoz, analizamos 3 spots: Bitter Kas; Nesquik vs Cola-Cao; [...]

We thought long and hard about alien physiology before recording this great episode! The main topic was a wildly cool wrinkle in training science. Across all different types of events, the most predictive variable for performance is often how fast an athlete can go at VO2 max effort. That could have massive implications for how we think about training and what we consider "specificity" for long events! We discussed why we think that is, along with workout designs, the use of hills, and how much we want to get aliens on a treadmill. ET can phone home after ET does a VO2 max test. And this one was full of our favorite topics! Other topics: Addie dog going strong at nearly 12 years old, the upcoming Olympic Trials on the track, our wild travel schedule between the Trials and Western States, stroller running and our worrisome experience, sodium bicarbonate hacks, workout design, the power of using set-based structures, running economy and other predictors in ultras, a new study on fatigue resistance/durability and its relation to training status, Alex Honnold running the Lavaredo 50k, Roger Federer's wonderful speech on perseverance, messages about ferritin increases from liposomal iron, Joey Chestnut's ban from the hot dog eating contest and what it says about sponsorships, the increasing cost of shoes, Keely Hodgkinson's low-volume approach with lots of cross training, and hot takes. When the aliens arrive, we should give them a cup of chocolate Nesquik so they can experience our finest delicacies. Then it's straight onto the treadmill for some podcast content. We love you all! HUZZAH! Aliens! Click "Claim Reward" for $80 at The Feed here: thefeed.com/swap Support the podcast: patreon.com/swap Buy Janji's amazing gear: https://janji.com/ (code "SWAP")

Hace justo un año, la vida de Belice cambió para siempre… La chica catalana de 23 años que salía en anuncios de Nesquik pasó a tocar en el festival de Coachella, con los artistas más importantes del mundo. La fama aumentó considerablemente, pero también crecieron los haters. Sus letras (“eres más fea que la parte de atrás de una nevera”) y sus polémicas (contra Yung Beef o Bad Gyal) no ayudaron. Este domingo charlamos con Bb Trickz, o como ella dice “la más odiada de España”.

Adam Clark is the Director of Integrated Marketing, Asia for Hasbro, one of the largest toy and game manufacturers in the world.  Based in Hong Kong for over 10 years, Adam is an incredibly experienced marketer with a unique background.  He has previously been part of Accenture working on significant marketing operations projects, project managing CRM implementations, and process design initiatives, as well as gaining brand management experience with Nestle USA before making the move to Asia.In this episodeAdam talks about his early career at Accenture working on significant marketing operations projects and CRM implementations, and the valuable experience this helped him gain in process design.He talks about his move into brand marketing with Nestle USA, learning essential campaign planning, budget management and marketing promotion skills, before shifting focus to Nesquik and building digital campaigns, as well as partnering with agencies.After relocating to Asia and working with Cathay Pacific on a significant CRM project, Adam shares his experience working for Hasbro in Asia and describes some of the territory variations, such as channels, e-commerce platforms, and messaging strategies that international marketers need to understand to be successful in the region.Adam shares some of his thoughts on what a successful agency partner looks like.Finally, he offers his opinion on some of the key issues marketers face in the future including the challenges digital marketers face from an increasingly cookie-less ecosystem.

Dopo le proteste degli agricoltori la Commissione Ue decide di fare retromarcia sui pesticidi. Parliamone. Parliamo anche della improvvisa transizione alle auto elettriche dell'Etiopia, di una nuova rubrica in cui raccontiamo le bufale che girano sui social, prima di chiudere con la giornata di ICC.INDICE:00:00:00 - Sommario00:00:31 - Dietrofront Ue sui pesticidi dopo le proteste degli agricoltori00:12:27 - L'improvvisa transizione alle auto elettriche dell'Etiopia00:17:14 - La storia della rana sul Nesquik - #iononmelabevo00:19:29 - Lago Bianco, stop ai lavori00:21:59 - La giornata di ICCIscriviti alla NEWSLETTER: https://bit.ly/43SCSr8

À Marseille, entre 150 et 200 personnes se déclarant mineurs dorment dehors. Le département doit les prendre en charge mais se dit débordé et prêt à se mettre « hors la loi » en les refusant. En France, 16 700 mineurs étrangers sont arrivés en 2019 et 14 700 en 2022, après une baisse durant les années covid. Dans le hall d'un bel immeuble du boulevard Longchamp, à Marseille, un brouhaha monte des escaliers. En bas des marches, des néons tressautent et tentent d'éclairer les deux pièces exiguës du sous-sol. Une cinquantaine de jeunes attend d'atteindre l'une des deux bénévoles. « Et hier c'était pire ! », crie Monique Cherel depuis l'autre bout de la cave.Deux fois par semaine, le Collectif 59 Saint-Just oriente les jeunes, fait le point sur leur situation, distribue des cartes téléphoniques. Parfois aussi, des tickets alimentaires de l'Abbé Pierre. C'est en réalité ce que beaucoup de jeunes sont venus chercher. « Je n'ai pas mangé depuis hier… » Mais Monique n'a plus de ticket, tout a été distribué la veille. « Je sais, j'étais là. Mais on était trop, je n'en ai pas eu.»Leurs visages sont creusés, parfois à l'extrême, les yeux rougis, le regard vide. Un jeune garçon sautille sur place, compulsivement. « Tu n'as pas besoin de parler, regarde juste leur tête : tu vois que ça ne va pas », souffle un garçon. À défaut de pouvoir manger, ils essaient de se réchauffer. Entre 150 et 200 personnes dorment dans la rue ou dans des squats à Marseille, selon les collectifs. Une majorité, reconnus mineurs en recoursLes jeunes se succèdent devant « Madame Catherine » qui remplit des fiches : « Tu as quel âge ? Tu dors où ? » Alassane* a 16 ans, il dort dans une tente. « Je vais faire une demande d'avocate pour toi. Tu as déjà fait l'évaluation de ta minorité avec l'Addap 13 ? »L'Addap 13 est l'association mandatée par le département des Bouches-du-Rhône (13) pour prendre en charge les mineurs non accompagnés (MNA). Mais ici comme ailleurs, les départements sont débordés. Pourtant, en 2022, le nombre de MNA est inférieur à celui de 2019, avant la crise sanitaire. De 16 700 à 14 700.Quand une place se libère, les jeunes sont logés à l'hôtel puis convoqués pour réaliser une « évaluation », durant laquelle le Département vérifie qu'ils sont mineurs. David Lemonnier, directeur général adjoint de l'Addap 13 admet que la plupart des évaluations conduisent à « la majorité » : 7 jeunes sur 10 sont déboutés en 2022. Politique de découragementCes jeunes attendent alors que leur demande de minorité soit réévaluée par le juge des enfants. En recours, 75% finissent finalement par avoir gain de cause, selon les associations. Une « politique de découragement », selon Jeanne, collectif 113. Ils ne sont pas les bienvenus : on les déclare majeurs pour qu'ils quittent le territoire. » Le sérieux des évaluations est aussi contesté. Sur celle de Moussa*, il est écrit : « L'intéressé ne semble pas intimidé par l'évaluateur [...], son langage et sa posture ne font pas ceux d'un adolescent mais d'un adulte [...]. Il ne présente pas les caractéristiques physiques d'un adolescent de 15 ans. » Sur la dernière page du dossier, la photocopie intégrale de son acte de naissance.David Lemonnier réfute toute subjectivité : « Nous sommes régulièrement contrôlés et la procédure est conforme. Et l'Addap 13 n'a aucune consigne du Département. » Mais pour Marlène Youchenko, avocate, le fait que les départements soient juges et parties pose un problème d'impartialité.En attendant leur recours, les jeunes ne sont plus protégés, sauf si le juge des enfants délivre une ordonnance de placement, ce qui arrive de moins en moins souvent, déplore l'avocate. « Juridiquement, c'est un trou dans la raquette », admet David Lemonnier. « Ils passent 6 mois ou un an dehors, dénonce Jeanne. Sans les bénévoles, ils mourraient et seraient en proie à tous les trafics. C'est de la non assistance à personne en danger. » Crise de l'accueilUn bras de fer se joue déjà entre les départements et l'État. L'Ain (01) a indiqué ne plus accueillir de MNA pendant trois mois. Martine Vassal, présidente du Conseil départemental (13) est prête à se mettre « hors la loi ». Ça ne serait pas la première fois : elle a déjà été plusieurs fois condamnée par le tribunal administratif. La question des MNA ne figure pas dans la loi immigration, ce que déplore l'Assemblée des départements de France (ADF). Gérald Darmanin leur a promis des aides financières.La question des moyens est indéniable. Mais les collectifs dénoncent unanimement un manque de volonté politique, alors que Martine Vassal revendique de fortes positions anti-immigration. En septembre, avant l'arrivée du Pape à Marseille, 40 jeunes ont occupé une église. Pour éviter le scandale, le département les a relogés en quelques jours. « On entend parler d'une “crise migratoire”, il s'agit en réalité d'une crise de l'accueil », estime Jeanne. Au milieu du champ de bataille, des jeunes essaient de ne pas mourir. « Je ne pensais pas que ça allait être si difficile », murmure Joël*, assis dans la cave du boulevard Longchamp. Après avoir quitté sa famille, traversé le désert et la mer sur une embarcation de fortune, il ne pensait pas dormir à la gare. « Là-bas, des inconnus nous donnent 5 euros pour manger. Le lendemain ils reviennent et nous proposent de vendre de la drogue. On refuse, mais on va manger comment ? » À l'autre bout de la cave, comme un disque fatigué, Monique Cherel répète en boucle : « Nous-n'av-ons pas-de-tic-kets-au-jour-d'hui ! ». Mais les jeunes ne peuvent pas l'entendre : « On a besoin d'aide », implorent-ils en se faisant passer une boîte de Nesquik trouvée on-ne-sait-où qu'ils vident par poignées affamées.*prénoms d'emprunt.

Erik van Sebille geeft het woord Nesquikhaas een nieuwe en onverwachte betekenis.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

En i overkant kroppsfiksert episode med mye puppesnakk og om da Tara trodde hun spiste Nesquik-kuler! Send oss melding i appen NRK RADIO! Hør episoden i appen NRK Radio

A LA LATINA / CLAUDIA + CYNTHIA Claudia Romo Edelman and Cynthia Kleinbaum Melner are each remarkable women who joined forces to launch a podcast by successful women for any and all women (and frankly, any and all men):  “A La Latina - The Playbook To Succeed Being Your Authentic Self”.   Claudia is a staunch advocate for Hispanics in America and founder of We Are All Human. Cynthia Kleinbaum Milnerhas decades of experience in business and is currently the Chief Marketing Officer of Money Lion. We explore why they launched "A LA LATINA”. Despite Latinas representing 9% of the US population, they are vastly underrepresented in the places where power and influence are dispensed. Their podcast aims to bridge that divide by spotlighting Latinas leading in corporate America and offers listeners deep dives into their journeys, sharing wisdom from industry behemoths like Coca-Cola, NFL, and Spotify. The focus is to explore actionable strategies tailored for success — the Latina way. Listeners discover stories of Latinas who've carved a niche for themselves in the business world. They share expert perspectives on overcoming biases and challenges in the corporate world while fostering professional growth in synchrony with cherishing cultural roots. Claudia is a Mexican-Swiss public servant, speaker and media contributor who is a activist for equity, diversity and inclusion. She has decades of experience working at organizations that include UNICEF, UNHCR, the United Nations and the World Economic Forum. She founded We Are All Human and The Hispanic Star and was a marketing professor at  the University of Geneva.  Cynthia, prior to her current role as CMO of Money Lion, held a number of leadership roles at Walmart including being VP, Marketing for Walmart+ where she grew adoption of digital services that redefined the company's omnichannel go-to-market strategy. Prior to that, she repositioned the digitally native brand Bonobos, improved customer experience at Gilt Groupe, revamped Nestle's Nesquik brand in Mexico consulted at The Boston Consulting Group. She holds an MBA from Harvard Business School and B.A. degree with honors from Universidad Iberoamericana. “Hispanic progress is American progress” “The minority within the minority, the gap between the gap” EPISODE OUTLINE (0:00) - Intro (0:38) - Background (01:10) - Why the blind spots; solving for representation, moving the needle (04:24) - A La Latina is launched; climbing the ladder, stereotypes, dual modes (06:43) - Breaking inertia; Latinidad, reclaiming identities, how to make it authentically (09:21) - New leadership-styles flip the script; when we write, performance is higher (10:50) - Diversity is good business; it's not charity, just look at the math (13:17) - Business 100%; and churros, yum! (14:10) - Outro GENERAL INFO| TOP OF THE GAME: Official website: https://topofthegame-thepod.com/ RSS Feed: https://feed.podbean.com/topofthegame-thepod/feed.xml Hosting service show website: https://topofthegame-thepod.podbean.com/ Javier's LinkTree: https://linktr.ee/javiersaade & Bio: https://tinyurl.com/36ufz6cs  SUPPORT & CONNECT: LinkedIn: https://www.linkedin.com/showcase/96934564 Facebook: https://www.facebook.com/profile.php?id=61551086203755 Twitter: https://twitter.com/TOPOFGAMEpod Subscribe on Podbean: https://www.podbean.com/site/podcatcher/index/blog/vLKLE1SKjf6G Email us: info@topofthegame-thepod.com   THANK YOU FOR LISTENING – AVAILABLE ON ALL MAJOR PLATFORMS

Grab you Nesquik, Fruit Loops, and favorite action figure, beardos! This week Joe, Jay, and Anthony are deep diving some of their favorite classic cartoons. So gather round the boob tube and settle in, as we talk everything from Captain Planet to Recess.Episode artwork by Aaron Choi @ https://theaaronchoi.com/Opening Theme: Bandero by Noah SmithLicense code: O6VTYHIBMCB1DGGEBeards & Sundries Saturday Morning Cartoon Cavalcade: License code: SUFPVROLYMXKWQHZClosing Theme: Happy Feels by All Good FolksLicense code: OC4AHE7KSNMDLCBP

This week, The Leader gave you the latest in The Knowbiz and also explained not one but two mysteries that were laid before him.And Steve had a new game for everyone to play - don't worry it's not rude like the title suggests!Please send your listener comments to Danny@radiox.co.ukThis week's podcast is for Charles. Thank you.

Stories this week include: Nursing home mistakenly declare woman dead. Doritos-eating monkey pervert found in empty church surrounded by cats and birds. Commuters stunned as bus driver stops mid-journey to buy plantain. Builder stumbles across haul of vintage Nesquik cans. We embrace the AI revolution (and take a few months off)... Subscribe to Patreon for exclusive bonus episodes: https://www.patreon.com/LAPodcastExtra Website: http://www.lapodcast.net/ Facebook: https://www.facebook.com/LAPodcast/ Twitter: @LAPodcast

Chris, Chey, Cheech, and Danii are back at 565 Live for another episode of Poor Man's Podcast. This week we're joined by guest Abby Elias.  Chris, Chey, Danii Abby, and Cheech each taste and review "Prognosticator Pils" from Logyard Brewing.  Makayla (hope I spelled it right) from Stuff to Do in Pittsburgh tells you about the best events going on around Pittsburgh this week and weekend.  Some of the topics discussed during the show are: Live podcast and stand up show with Jeff Fieldhouse and Aarik Nesby on March 29 Guests Chuck Lewis and Chance Humphrey Craig David Last week for Stuff to Do in Pittsburgh :( Long Island Iced Teas Crystal Light and vodka Drinking puke Did the NesQuik rabbit (Quicky) wear clothes? NesQuik tattoos Was Connie from The Mighty Duck's in the Amazon Super Bowl Commercial??? New Harry Potter game Punxsutawney Phil vs tarot Abby at Kingfly and Kingview  Mardi Gras Tattoo expo Megan Fox and MGK The airport is the worst Who would be good in a heist? And The New News with Danii Kaufman "Thanks for listening!"All things Poor Man's Podcasthttps://linktr.ee/PoormanspodcastStuff to Do in Pittsburgh's Weekend Guidehttps://www.unation.com/stuff-to-do/things-to-do-in-pittsburgh-weekend-guide/

Chris, Cheech, and Danii are back at 565 Live for another episode of Poor Man's Podcast. This week we're joined by guest Chef Ryan Peters.  Chef Peters is best known for his incredible pasta.  He has had the opportunity to travel across the country and make fresh pasta with numerous professional sports organizations and players. Be sure to check him out and his and his fun and interesting videos.  Chris, Danii, and Cheech each taste and review "Citra Jam" from Dancing Gnome. Liz from Stuff to Do in Pittsburgh tells you about the best events going on around Pittsburgh this week and weekend.  Some of the topics discussed during the show are: Live podcast and stand up show with Jeff Fieldhouse and Aarik Nesby on March 29 Willow Station team mic Crow update Beaver County bald eagle Keys locked in car Best cereal/residual milk "Dick loads" of Citra Jam Cheech MedExpress commercial  Nesquik rabbit vs Trix rabbit DID THE NESQUIK RABBIT WEAR CLOTHES??? Kansas City vs Philadelphia  Ryan's TikTok success Benny the Bull Creating pasta Finding the right eggs/ ingredients  More important: Pasta or sauce? Weather ballon crossing the country Woolly mammoth come back? And The New News with Danii Kaufman "Thanks for listening!"All things Poor Man's Podcasthttps://linktr.ee/PoormanspodcastStuff to Do in Pittsburgh's Weekend Guidehttps://www.unation.com/stuff-to-do/things-to-do-in-pittsburgh-weekend-guide/

Episode 75 of Inside Quotes! This week Jonathan picked the 1983 film “A Christmas Story”.   Conversation includes: Our favorite Christmas gifts, Nesquik vs. Hershey's chocolate syrup, Jeremy's first bike, the infamous Zelda story, Jonathan's Chuck Norris obsession, and learning the Santa secret. We also give our thoughts on the 2022 sequel and its surprisingly relatable themes.    Follow us on Instagram!  https://www.instagram.com/insidequotescast/?utm_medium=copy_link     Show Notes: Merch: Inside Quotes T-shirts, Hoodies, Stickers, and MUGS! https://www.teepublic.com/user/inside-quotes Social: @insidequotescast  https://linktr.ee/insidequotes Artwork by Bryce Bridgeman: @Groovybridge: https://www.instagram.com/groovybridge/

La relación entre tebeos y publicidad siempre ha sido estrecha. El cómic, en su época de grandes tiradas, fue un excelente espacio para incluir todo tipo de anuncios. Los niños han sido el principal público objetivo con anuncios de caramelos, bollos y todo tipo de productos. Marvel y DC han sido conscientes del potencial del medio del cómic como promoción y han creado historietas para ese fin. Spiderman ha anunciado desde pañales a campañas de planificación familiar. Batman, por otro lado, ha promocionado hasta herramientas de bricolaje. En España, Cassanyes hizo estupendos tebeos promocionales del conejo Quiky, Ibáñez ha hecho tebeos de plumas Parker, vino dulce o chocolatinas y el gran Jan dibujó las aventuras de Los Angelosos. Además, grandes autores de cómic realizaron ilustraciones y diseños para productos como refrescos, café o juguetes sexuales. Alucina con los trabajos que han hecho titanes como Otomo, Moebius, Jamie Hewlett o Hergé Completamos el programa con la entrevista que realizamos al gran Bruno Redondo, que está dibujando una etapa memorable de Nightwing y recomendamos al David Rubín más kirbyano, el esperado manga Beck y el cómic infantil Perdidos en el futuro Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Exhibición increíble de un Leo Messi que va directo a por el Mundial con el que culminar un palmarés inigualable. Analizamos el partido, pero antes seguimos con el debate entre Paco Pavón y Oleguer Presas y abrimos otro nuevo: ¿Nesquik o ColaCao? Suscríbete al Balón de Oro de Raúl: https://www.ivoox.com/escuchar-balon-oro-raul_nq_1168582_1.html Si estás interesado en patrocinar uno de nuestros programas, escríbenos a la siguiente dirección eranmuymaloseranpaquetes@gmail.com

Chocolat vient du mot aztèque "tchocolatl" : "tchoco" ("bruit") et "latl" ("eau"), car à l'origine on faisait mousser le cacao avec un fouet, donc ça faisait du bruit à la surface du liquide...Comme vous quand vous remuez votre Nesquik ! S'il l'avait devant lui, Colomb, pourquoi il ne l'a pas ramené en Espagne ? En fait, alors qu'il embarque pour rentrer en Europe, des Amérindiens lui font un cadeau. Ils lui offrent des fèves de cacao. Ça a l'air de rien mais le cacao pour ces indigènes, c'est aussi précieux que de l'or, ils s'en servent d'ailleurs comme monnaie. Tous les jours à 6h50 sur RTL, Florian Gazan révèle une histoire insolite et surprenante, liée à l'actualité.

We kick off the show today with some of the saddest things we have ever seen in light of Tim's recent trip to the Gold Coast. And we don't mean depressing sad, just like boring sad. Then it's time for mailbag and Joel manages to discover what must be the last place on earth to sell big tubs of banana Nesquik powder. Also, we have some pretty big calls to make about Taylor Swift's new album. We wrap up the show today with an interesting way a man has decided to drive from point A to point 'B'.See omnystudio.com/listener for privacy information.

***BRUTAL CONTENT WARNING*** In the penultimate episode of Sopranos Summer, we talk the season premiere of The Sopranos Season 6A Members Only. In this episode: Is Cody's hometown haunted and is he starting a punk band because of it? Has the podcast evolved? Which celebrities would Cody suck off? Did Jake inadvertently fund 9/11? Was Cody right about Matush being a terrorist? Is the long, dark reach of Frank Miller infecting even The Sopranos? Is AJ Soprano an ugly motherfucker? Would James Gandolfini make a great live action Shrek? Are we talking to David Chase about developing our spin-off of The Sopranos called The Meadowlands? Is HBOMAX deleting The Many Saints of Newark? What's Anthony's Nesquik theory? What did we think about the montage at the start of the episode? Which characters turn out to be rats in this episode? Does Franke Valli make a cameo in this episode? Are we Bruce Springsteen fans? Is Cody Father of the Year? Why is this episode called "Members Only"? Is skinny Vito a pretentious douchebag? Is Vito trying to take over the family? How did the actor that plays Vito lose all that weight? Is Anthony loyal to Tony Soprano? Did Eugene Pontecorvo deserve to die? Is Cody the Big Pussy of Comics and Chronic? Why do Tony and Carmella keep going to a sushi restaurant in this episode? Why does Carmella's housing project fail? Is Carmella a gold digger? Is capitalism worse than the mafia? Was Uncle Junior and the mob involved in the JFK assassination? Who should play Lee Harvey Oswald? Was the end of this episode brutal? Has Anthony jumped in Sopranos knowledge power levels? Is Christopher finally getting clean in this episode? Who is a stunad of the first magnitude? What ultimately happens to Johnny Sack? Is Hesh one of our favorite characters? Is Jake the Hesh of Comics and Chronic? Is Barbara Soprano the Don Cheadle War Machine of The Sopranos? Is Meadow the hero of The Sopranos? Why are we planning Jake's funeral? Who's dead body are we using to Weekend at Bernie's ourselves a secure spot at Hall H for Comic Con? Can anyone do an Anthony impression? Could any of us do a Tony Soprano impression? How did James Gandolfini die? How is The Sopranos like an onion? Who is Kevin Finnerty? How was The Leftovers influenced by The Sopranos? Is Anthony the ultimate edgelord? Has he corrupted the Joe Pesci scale? Why are dreams important in this episode? Did Eugene die for his dreams? Is Tony Soprano Lord Morpheus? Which characters from The Sandman would The Sopranos be? Are we having a Comics and Chronic listening party at Anthony's wedding? And has recording Sopranos Summer corrupted the mind of Cody Cannon?! Check out our website: https://www.comicsandchronic.com/ New episodes every THURSDAY Follow us on social media! Instagram // Twitter // TikTok : @comicsnchronic YouTube: www.youtube.com/channel/UC45vP6pBHZk9rZi_2X3VkzQ E-mail: comicsnchronicpodcast@gmail.com Cody Twitter: @Cody_Cannon Instagram: @walaka_cannon TikTok: @codywalakacannon Jake Instagram: @jakefhaha Anthony Instagram // Twitter // TikTok : @mrtonynacho YouTube: youtube.com/nachocomedy

La Mesa de Redacción con Aneyma León, Marina Martínez, David Martos, Raúl Granado y Julia Montes. Hablamos de tesoros escondidos en las casas a raíz del caso de Toño Piñeiro.

Cereal Enthusiast Keith M. Sedor, w/ Steven Crawley, Christina Brice Dolanc & cereal foil, Benjamin Rockwell discuss three new varieties of Frosted Flakes, breakfast-themed breakfast cereals, and sample the cookie that was the inspiration for the OREO.

Swiss food giant Nestle has warned that it will continue to raise the prices of its products because of the rising costs of food.The maker of KitKats and Nesquik increased prices by more than 5% in the first three months of the year.The price rise helped Nestle to report sales growth of 7.6% in the period.As costs rise, Nestle boss Mark Schneider said "further pricing and mitigating actions over the course of the year" will be required."We stepped up pricing in a responsible manner and saw sustained consumer demand," Mr Schneider added.Food prices worldwide are at their highest since records began 60 years ago, according to the UN Food price index.

Swiss food giant Nestle has warned that it will continue to raise the prices of its products because of the rising costs of food. The maker of KitKats and Nesquik increased prices by more than 5% in the first three months of the year. The price rise helped Nestle to report sales growth of 7.6% in the period. As costs rise, Nestle boss Mark Schneider said "further pricing and mitigating actions over the course of the year" will be required. "We stepped up pricing in a responsible manner and saw sustained consumer demand," Mr Schneider added. Food prices worldwide are at their highest since records began 60 years ago, according to the UN Food price index.

Swiss food giant Nestle has warned that it will continue to raise the prices of its products because of the rising costs of food. The maker of KitKats and Nesquik increased prices by more than 5% in the first three months of the year. The price rise helped Nestle to report sales growth of 7.6% in the period. As costs rise, Nestle boss Mark Schneider said "further pricing and mitigating actions over the course of the year" will be required. "We stepped up pricing in a responsible manner and saw sustained consumer demand," Mr Schneider added. Food prices worldwide are at their highest since records began 60 years ago, according to the UN Food price index.

"Eat cake now" proclaim AJ and Susie. If you just look at the beautiful creations hand-made by Eloise Hale you would not be able to resist tucking in either. She explains how she makes her beautiful creations and is joined by Darren Little of Cocoba who talks about hot drinking chocolate. We're not talking Nesquik here, it's the soothing, cocoa based heaven for grown ups. Should we have marshmallows with that or not? Whooshy cream as well? Possibly.

It would seem the kittens have lost their mittens .. hopefully they weren't en route to the, erm .. furry convention? Yikes. Welcome to this week's episode where your co-hosts tackle Ramble tattoos, what artefacts they've procured from public restrooms, and harness their inner croûte supérieure to decipher modern works of art. Tim then presents ethical dilemmas for Caleb to wade through, including a masked fox who burgles to assist orphans and a doctor caught between pills and a bargaining train of kidneys. During story time, the Ramblers share a series of short stories to shed light on what life in the Cove was like, including the hunt for Yogi and how a series of clues led to the theory the infamous hermit had returned for vengeance. Caleb discusses how the search for the holy grail caught him off guard and the budding friendship that never was. Tim shares his disdain for oddly placed cereal particles and how a fondness for sticky animals nearly led to disease. They conclude by reflecting on the proverbial (and literal) baptism of the house and the bonds they formed in the wake of such a catastrophe. Disclaimers: 1. The Nesquik bunny is probably a genuine guy (no cause for alarm). 2. Please keep your shotgun in a secure location. Email: podcast.theramble@gmail.com Instagram: @_theramblepodcast Facebook: @theramblepodcast Artwork Design: @indra.valdez --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/the-ramble/support

Nesquikass vibes

Nestle will stop selling non-essential products like Nesquik and KitKat bars in Russia; Moderna says its Covid vaccine is safe for babies and toddlers; black boxes found in China plane crash.

These clips are from a couple of years ago when I had a Nesquik disaster, we were starting to panic about toilet paper and everyone was going germ-free.

Happy New Year! In our first episode of the year, we hear about kicking heads, learn about new chilly things and decide which English pain is worse. Then we unravel 2021's headlines, hear about a speed wrapper and cheer for a doctor. And we round out by keeping Ben after hours. Good to be back!Support the show (https://www.patreon.com/backseatcoaches)

YOOHOO!!! Boy oh boy are we getting chocolatey this episode! It's the battle of the gas station GIANTS... Yoo-hoo vs Nesquik! Which one will come out on top? Which one is the supreme chocolate overlord? How terrible of a company is Nestlé? And how mad will Colin get at Michelle's childhood this episode? Only one way to find out... listen to the episode, duh! Starring: Colin O'Connell Josh Cicale Michelle Potter Follow us on social media: Instagram Facebook Twitter YouTube Theme Song - "Bop it Remix" by Moon Moon's YouTube Moon's Soundcloud

In this episode we continue Theo's exciting dinosaur-centric action story that definitely doesn't take any inspiration from Jurassic Park. Joseph worries about looking like a terrorist, Theo goes through his old hard drive, and we reimagine Friends in the worst way possible. Also in this episode: “How are the dinosaurs made by people? They didn't.”, “This island is filled with dinosaurs only me and my group know about this.”, “Ray has no job, but we gotta bring Ray.”, Barney, the Unabomber, the Nesquik bunny, final moments of life photos, dinosaurs made out of junk food, and Jurassic Park.

As agency owners, it's important to have an understanding of markets that you could potentially sell to but are outside of your local market. That's why episode 103 of The Digital Agency Growth Podcast with Falak Jalil is about marketing to the developing world! Watch our new recorded video training: Relationship-Driven New Business At-Scale In this episode of The Digital Agency Growth Podcast, Falak Jalil and I are sharing how marketers work with a global brand in a local market to ensure the product will be attractive to their local market and outperform their competitors. In a word, Falak Jalil is a storyteller. She loves brands and data. And she uses both to weave her stories through brand communication to Consumers. Falak has 13 years of marketing and innovation management experience with Nestle, Unilever & Reckitt. She's worked across multiple geographies, building $1Bn brands like Sunsilk & Lifebuoy, while also having the privilege of working on brand development on brands like Dettol & Nesquik. She's won multiple awards from In-Market execution to Marketing Excellence for launching a brand from scratch, but the most fun part of her job is speaking to Consumers; understanding their lifestyles, their habits and attitudes, what makes them tick.In this episode, Falak Jalil and I discuss the following:Why the biggest markets for marketing to millennials are not in the US or Europe. They're actually China, India, Pakistan, Nigeria, and Indonesia; and what that might mean for you and your agency.What consumer behavior data is meaningful right now and what has surprised her most from looking at the dataThe importance of data and how her team is using that to make key decisions across the board.Where marketers are going wrong when launching a product; and some examples of mistakes Falak has made and what she would do differently now.Market research so you can have a better understanding of your customers doesn't have to be expensive. It can be as simple as consumer, shopper, or market visits.Thank you for listening! If you enjoyed this episode, please take a moment to follow, rate and review the podcast and tell me your key takeaways!CONNECT WITH FALAK JALIL:LinkedInCONNECT WITH DAN ENGLANDER:LinkedInSales Schema

Which is better? Hershey's chocolate syrup or Nesquik powder for your chocolate milk? Dick and Boonies share their thoughts on this weeks episode. Also, how dark do you like it? Yeah, we're talking about the issues that matter! Dick also got a CALL BACK for the commercial he spoke about in the previous episode. So, Dick shares about his call back experience. Boonies stubbed his pinky toe right before the show but was treated to an unexpected icy bath compliments of a clumsy Dick move. Dick also sh#ts his pants and questions the integrity of his sphincter muscle. All this and MORE on todays rousing episode of The Dick and Boonies Podcast! Please sit back, get comfortable, laugh HARD and enjoy!

Cody and Cole Hock are co-founders of Up North Management Group. The creator economy is booming, with creatives across various social platforms gaining popularity and business opportunities at scales we have never seen before. However, these individuals are not always equipped with the knowledge and expertise to navigate the technical landscape of monetizing a platform. This is where Up North thrives. Up North Management Group is a leading talent management firm representing top gaming and esports creators and streamers, and professional athletes with a passion for the digital space. They have partnered with brands such as Samsung, Nesquik, LG and Oculus, while representing high profile clients like Nasher, Inkslasher, NoisyButters, among others. We sit down with Cody and Cole to discuss their journey in talent management. They detail how they started their firm, how they help clients maximize their platforms, and common pitfalls of creators who are mismanaged. If you're looking to learn how to take your talents to the next level, this episode is for you! Timestamps 2:30 - Starting a Talent Management Agency 8:05 - Common pitfalls of creatives 10:25 - What makes a good Agency fit? 16:07 - How the industry can take advantage of creators 20:42 - Creating leverage as a creator 24:41 - Brand building & Partnering with Nasher 35:30 - Esports & Drake x Ninja 43:40 - Networking Skills to get your foot in the door 51:35 - Lightning Round