Podcasts about Noma

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Shirin Muhalllinka Rayuwarka na wannan makon ya yi duba ne kan tsadar  takin zamani da ake samu Najeriya, lamarin da masana harkar noma ke cewa an kama hanyar fuskantar tsadar kayan abinci ko karancinsa. Ku latsa alamar sauti don jin cikakken shirin tare da Michael Kuduson..............

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

El 23 de julio de 1928 nació Vera Rubin, una astrónoma estadounidense, pionera en la medición de la rotación de las estrellas dentro de una galaxia.

Wallace Wong built Spatula Foods through strategic networking. Discover how he went from Michelin restaurants to 2M+ followers, and learn his breakthrough mindset.For more on Spatula Foods and show notes click here.  Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

A conversation with Matt Orlando, chef, entrepreneur, and former head chef at Noma. He is also the founder of Amass, one of the most circular and fully organic restaurants in the world, which closed at the end of 2022. He then focused on a project in Singapore and is now back in Denmark, currently very busy with, among other things, a new restaurant in Copenhagen.What happens when someone who worked as a head chef in one of the best restaurants in the world, Noma, starts going deep—deep—down the rabbit hole of sustainability and responsibility?Welcome to a fascinating journey of one of the most interesting chefs in the world, who not only redefined what a circular, sustainable restaurant mean (and no, it isn't more expensive to run, and it doesn't require a lot of tech, etc.), but it does require a completely new mindset and way of thinking.More about this episode.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

- 9 de Setembre a Munic: La Nova Mobilitat en directe per la fira IAA. - Uber inverteix en Nuro i Lucid per a afegir 20k vehicles autònoms a la seva plataforma. - La batalla dels Robotaxis segueix a Austin entre Waymo i Tesla. - Motor AI l'aposta alemanya per autonomia L4 aixeca 20 MEUR. - 30 anys del CVC a Bellaterra. - 500k vehicles xinesos els primers 6 mesos de l'any a Europa. Destaquen UK, Escandinàvia i Espanya. - Bombolla xinesa? 300k BYDs aparcats als ports d'Europa. - IVECO. La familia Agnelli podría vendre l'empresa a Tata Motors de la India. - Also Inc. Spinoff de micromobilitat de Rivian aixeca 200 MUSD i ja és unicorn. - LNM Salseo. El CEO de Rivian no va anar al concert de Coldplay a Boston que se sàpiga.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

In this episode, Melisa shares her path to becoming an architect in St. Louis, Missouri and the importance of involving community voices in the design process. Melisa talks about her career trajectory, from her experiences in various firms to founding her own practice, BlackArc, which centers on community-driven design. She shares insights from her involvement in panels and fellowships, emphasizing her design philosophy's global inspirations. Melissa also reveals her teaching methods at Washington University in St. Louis which focuses on collaborative and contextual learning. Melisa Sanders, RA, NOMA, SEED, is the founding Principal of BlackArc, a design collaborative advancing racial, economic, and social equity through community-centered design. A licensed architect, urban designer, educator, and advocate, she focuses on sustainable, equitable solutions for disinvested and BIPOC communities.With over a decade of experience, Melisa's work integrates architecture, urban design, and social justice, exploring design justice, trauma-informed design, and architecture as a tool for resistance. She mentors students in inclusive design practices at Washington University in St. Louis.She has held leadership roles with STLNOMA, DeSales Community Development, and Design As Protest, advocating for anti-racist design. Named a Fellow of the Association for Community Design, she also serves as Director of Community Engagement for Counterpublic and was appointed by St. Louis Mayor Tishaura O. Jones to the Prop NS Stabilization Advisory Committee.Instagram: https://www.instagram.com/blackarc.design/

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Dave and Chris start the podcast by talking about the first of their "25 for 25" food trends over the past 25 years. Stay tuned to find out their first selection. They then interview Dan Giusti of Brigaid and talk with him about the current stigma against institutional cooking, underrated paths for chefs, and the flaws of the current hierarchy of restaurants. They finish with an Ask Dave about cookbooks. Learn more about Brigaid: https://www.chefsbrigaid.com/ Get tickets for the Brigaid Summit: https://www.chefsbrigaid.com/brigaid-summit Follow Dan on Instagram: dan.giusti Follow Brigaid on Instagram: brigaid Learn more about Restaurant 1789: https://www.1789restaurant.com/ Learn more about Noma: https://noma.dk/ Learn more about Daniel: https://www.danielnyc.com/ Watch Dan on the Ugly Delicious Season 2: Kids episode Learn more about bills: https://www.bills.com.au/ Listen to Dan's COVID episode: https://www.theringer.com/podcasts/the-dave-chang-show/2020/06/12/dan-giusti-black-lives-matter-is-more-than-a-moment-and-how-food-professionals-can-be-part-of-social-change Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Watch Roy Choi and Daniel Patterson's MAD talk on LocoL: https://www.youtube.com/watch?v=EUizrhtazPc Learn more about LocoL https://welocol.com/ Learn more about Clyde's: https://www.clydes.com/clydes-restaurant-group/ Watch Dan's MAD talk with Rene https://www.youtube.com/watch?v=YDfwb5QnXa0 Learn more about Old Ebbitt Grill: https://www.ebbitt.com/ Learn more about Real Sports Toronto: https://www.rs.ca/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Guest: Dan Giusti Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Cameron Dinwiddie Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

This week we're joined by Isaac McHale — the legendary Scottish chef behind the two-Michelin-starred Clove Club and neighbourhood favourite Bar Valette.From his start as a fishmonger in Glasgow to one of London's most quietly influential chefs, Isaac shares the raw, funny and fiercely honest story of how he got to the top. We talk scallops and truffle (and why he “f***ed it” but it still works), sardine sashimi that takes hours to prep, and the very real economics of running a fine dining restaurant in 2025. Along the way, we detour through midnight pasta with Massimo Bottura, Rene Redzepi slinging tacos in his kitchen, white truffle risotto in Napa, cod sperm in Japan, and his fried chicken that refuses to die.Isaac reflects on why British produce is some of the best in the world, the lessons he learned from working with Mark Best, Brett Graham, and the early team at Noma, and the problem with tasting menus that move too fast — or guests who just want to talk.This is a deep cut — rich with storytelling, hard-won wisdom, and just the right amount of chaos. A proper mise en place of a life spent in kitchens.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant, Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in the culinary world.TakeawaysHugh started cooking at 16 and always wanted to be a chef.International exposure is crucial for young chefs.Noma's focus on innovation greatly influenced Hugh's approach.Staff retention is about keeping the environment engaging.Hugh emphasizes the importance of a supportive network.Launching Yiaga is a long-held dream for Hugh.The restaurant will focus on Australian craftsmanship.Financial success is not the primary goal for Hugh's restaurant.Young chefs should prioritize working in top establishments.Being kind to everyone in the industry is essential.Sound bites"They put so much time into the innovation.""Just keep trying to progress and do better.""Work in the best possible places you can."Chapters00:00 Introduction to the Culinary Journey02:02 Early Career and Influences05:46 The Noma Experience09:51 Launching Yiaga: A New Restaurant13:45 Advice for Aspiring Chefs Follow Straight To The Source podcast on: IG: @stts_podcast TTIKTOK: @stts_podcast FB: @StraightToTheSource TW: _straight_to_source LI: Straight To The Source YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #InnovationSee omnystudio.com/listener for privacy information.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Y aquí estamos empezando la semana una vez más con la felicidad de saber que aún respiramos. O por lo menos la última vez que chequeé respiraba. Dale play y subite a esta locura inmensa que se llama desde lejos 

¿Quieres anunciarte en este podcast? Hazlo con advoices.com/podcast/ivoox/627406 Si quieres 500 euros de descuento en la compra de tu TESLA, utiliza nuestro código de referido: https://bit.ly/referidoTesla Ya está aquí el podcast nº 354 de Somos Eléctricos, el podcast oficial de somoselectricos.com con todas las novedades sobre le mundo de los vehículos eléctricos. Puedes apoyarnos a través de Patreon: https://patreon.com/user?u=86903211 o también a través de IVOOX mediante la opción de APOYANDO. Recuerda que puedes enviarnos tus audios a podcast@somoselectricos.com o a través de Telegram a la siguiente cuenta @antoniosomoselectricos Web: https://www.somoselectricos.com ️ Podcast: https://somoselectricos.com/podcast-coches-electricos/ Contacto: youtube@somoselectricos.com Redes sociales: ️ Twitter: https://twitter.com/maselectricos ️ Facebook: https://www.facebook.com/somoselectricoscom/ Instagram: https://www.instagram.com/somoselectricoscom/ Telegram: https://t.me/somoselectricos Lo que usamos para grabar nuestros vídeos. Cámara Sony Alpha 7C: https://amzn.to/3Ork5LV Cámara Canon XA40: https://amzn.to/2R13Mcu Cámara deportiva Gopro Hero 5 Black Edition: https://amzn.to/2XISNas DJI Osmo: https://amzn.to/2ZfKgvR Micrófono RODE NT USB: https://amzn.to/2KHQTDg Micrófono RODE Smartlav+: https://amzn.to/2KbRjlR Apple Imac 27": https://amzn.to/2WvoylR

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

Kullum da karfe 6 na safe agogon Najeriya da Nijar muna gabatar da labarai da rahotanni da dumi-duminsu, sannan mu na gabatar da wasu shirye-shirye kamar Noma da Lafiya Uwar Jiki.

You ask, you receive! Welcome to a Mailbag episode. Dave and Chris answer the questions that listeners and viewers like YOU sent in. From what "having a perspective" looks like as a restaurant to Dave's go-to hot sauce to must-own cookware, the pair cover a ton of topics. Want your questions answered on the podcast? You can Ask Dave through Instagram @davechangshow or email askdave@majordomomedia.com with your name, city, Majordomo cooking level (1-10), favorite thing you make, bucket-list restaurant you've never tried or the single best meal you've ever had, and your actual question! Learn more about Owamni here: https://owamni.com/ Watch the episode with Aisha Ibrahim here: https://youtu.be/hLBUDd6U3Rs Learn more about Daniel here: https://www.danielnyc.com/ Learn more about Le Bernardin here: https://www.le-bernardin.com/ Watch the episode in which Dave talks about his dinner at Noma in Kyoto here: https://youtu.be/jsH43_LqwoE Listen to the Post-Opening Diaries for Ko mentioned in the episode here: https://open.spotify.com/episode/5eg5F14sKy01gYQyWZkdbS?si=_N6CbZPRSp-1Y0w2_n-kww Learn more about César here: https://www.cesar.restaurant/ Learn more about Ekstedt here: https://ekstedt.nu/ Learn more about Saison here: https://www.saisonsf.com/ Learn more about Hartwood here: https://www.hartwoodtulum.com/ Send in your questions to askdave@majordomomedia.com. Su Learn more about your ad choices. Visit podcastchoices.com/adchoices

La Universidad Nacional Autónoma de México (UNAM) cayó 42 posiciones en el QS World University Rankings 2026, pasando del lugar 94 al 136, lo que la dejó fuera del selecto grupo de las 100 mejores.See omnystudio.com/listener for privacy information.

Follow The Girl Gains Podcast on Instagram https://www.instagram.com/thegirlgainzpodcast/Email: girlgainzpodcast@gmail.comFollow Alexis on Instagram https://www.instagram.com/a_fit_adams/Follow Amber on Instagram https://www.instagram.com/amberpacholok/For posing @posing_with_alexis https://posing-with-alexis.square.site/For Stage Glam: https://amberpbeauty.square.site/book-stage-glamAmber's Youtube Channel https://www.youtube.com/ @amberpacholok  Alexis's Youtube Channel https://www.youtube.com/ @alexis_adams  Lifestyle/Competition Prep With Alexis email: teamadamsaleixs@gmail.comLifestyle/Bikini Prep With Amber www.amberpcoaching.com

y acá estamos nomás terminando la semana después de un viaje a Argentina después de un viaje a Los Ángeles después de un viaje por el mundo entero nos deja con la sensación hermosa de hacer este episodio que trae de todo crítica de cine crítica de serie crítica del mundo crítica a mí mismo crítica al amor mentira...

Dan Giusti is the founder and CEO of Brigaid, an organization bringing restaurant chefs to school cafeterias and senior centers. Formerly the head chef at Noma, he's now dedicated to providing delicious and healthy meals to 40 institutions across the country. This year alone, Brigaid expects to serve over a million meals. It's so special to have Dan in the studio to talk about growing up on Italian American classics, pivoting from Noma to Brigaid, and how all the work happens.Also on the show we have a terrific conversation with Adrian Miller. He's the author of a groundbreaking new book: Cooking to the President's Taste: Asian Heritage Chefs in White House History. We talk about how lesser-known Asian chefs have helped shape the food in the White House, and possibly policy.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Isidro Rogel Fajardo, encargado de despacho de la rectoría de la UAEM