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.

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.

Tomos Parry—chef of London landmarks Brat and Mountain—joins us on location at fforest in Pembrokeshire for a special Brat × Mountain residency episode. We dive into his fire-led cooking and the thrill (and chaos) of bringing 30 team members to West Wales to cook with the producers who shape his food: think lobster caldereta cooked a stone's throw from the boats, raw-milk fresh cheese that only exists for a week, and vegetables lifted straight from the farm. Tomos traces the sparks that forged his style—The Ledbury's edge-of-service creativity, River Café's seasonal discipline, a formative summer at Noma—and how he builds rounded chefs who understand sauces, fire, P&L and life after the pass. We talk the rise of British terroir restaurants, why Basque cheesecake became a London icon, the cult of dairy cow steak, and the nerve-jangling night he nearly smoked out the Royal Academy. Quick fires take us from Soho's tiny Jugemu to blowout plates at Ikoyi, Galicia as the dream weekend, corn ribs as a hard no, and a play-out salute to Super Furry Animals.Recorded at fforest, West Wales.Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben's favourite wins a year of Blinq. 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.

'Murderbot' star Noma Dumezweni joins the show. Over pumpkin curry and pad see ew, Noma reflects on the joy of finding success in mid-life and why it's never too late to dream bigger than you imagined. She opens up about tough days growing up as a refugee in the UK, her unexpected and acclaimed turn (and Tony nominated role) as Hermione Granger in ‘Harry Potter and the Cursed Child,' and the lessons she's learned about trusting timing, family, and herself. Noma also talks about becoming a familiar face in prestige TV dramas (‘The Undoing,' ‘Presumed Innocent'), what it's like to spar on screen with Alexander Skarsgård in the Apple TV+ sci-fi hit ‘Murderbot,' and why she loves being in awe of her fellow actors. This episode was recorded at Sukh in Fort Greene, Brooklyn. 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.

One-on-one pod today, Chris is in Sylt, Germany, and Jason is home in Glendale. We chat about airport cortados, chunky soups, Netflix's Black Rabbit and The Spotted Pig, our thoughts on Kimmel's cancellation and late-night equality, will the run club bubble burst? Lorde's treadmill, LA's Noma pop-up, we celebrate the end of summer Euro trips, Harmless Harvest recession indicators, our Pure Beauty pre-rolls come out this week, and come see us in Austin this weekend. twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Rodrigo Medellín, del Instituto de Ecología de la UNAM

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.

Lo que en teoría debía ser un respiro para quienes se ahogan en deudas se ha convertido en un auténtico calvario para Rosa Rodríguez, peluquera autónoma que se acogió en 2022 a la Ley de Segunda Oportunidad, un mecanismo legal destinado a que particulares y trabajadores por cuenta propia puedan cancelar sus deudas y empezar de nuevo. Tres años después, Rosa sigue esperando que su caso avance. El motivo: la administradora concursal designada por el Juzgado de lo Mercantil nº3 de A Coruña dejó de responder a ella, a su abogado e incluso a la propia magistrada. Tras meses de silencio, en junio el juzgado comunicó oficialmente su cese, pero todavía no se ha nombrado a un sustituto, lo que prolonga una situación que la afectada describe como “un sinvivir”. “Por fuera sonrío, pero la procesión va por dentro. Llevo tres años esperando y es muy duro”, lamenta Rosa, que perdió su negocio y su vivienda y hoy vive con su madre, gran dependiente con un 95% de discapacidad. A sus problemas familiares se suman enfermedades propias, como fibromialgia y varias hernias, que le impidieron mantener la actividad laboral. Su abogado, Alejandro Porteiro, especialista en derecho concursal, denuncia la lentitud de la justicia y la falta de medios. “La Ley de Segunda Oportunidad está pensada para facilitar, pero en este caso solo ha generado más dificultades. Necesitamos celeridad, porque lo que debería estar resuelto hace tiempo sigue atascado por un vacío de gestión”, explica. Mientras espera que el juzgado nombre un nuevo administrador que retome la fase de liquidación de su concurso, Rosa vive en un limbo legal que le impide acceder a ayudas públicas ni al paro de autónomos, pese a haber cotizado durante años. “He perdido absolutamente todo y no tengo ingresos. La ley se supone que es para respirar, pero yo cada día me hundo más”, confiesa. El caso de Rosa ilustra las grietas de un procedimiento que, lejos de servir como segunda oportunidad, puede convertirse en una pesada losa cuando la falta de diligencia y la lentitud judicial bloquean la solución que la propia norma promete.#LeySegundaOportunidad #Autónomos #JusticiaLenta #Deudas #Ferrol

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.

El picudo rojo sigue ganando terreno en el país y ahora está peligrosamente muy cerca de la zona más sensible que podría alcanzar: los palmares de Rocha. Para evitarlo, desde hace algunos días, la Intendencia de ese departamento está tomando medidas y está matando palmeras exóticas para evitar que este bichito tenga dónde anidar y llegar a las autóctonas. Conversamos En Perspectiva sobre estas medidas con la Ing. Agr. Mercedes Rivas, docente de la Facultad de Agronomía, radicada en el CURE de Rocha.

Poco después de decidir que se dedicaría a enseñar a niños y niñas en un colegio, cambió la tiza por los bártulos de cocina, el maletín de profesor por el delantal de chef, y corregir exámenes por revisar el recetario de un menú de temporada de ensueño. Su itinerario habla del aprendizaje en Sevilla, Bilbao, Nueva York, Tokio, Washington o cinco años excepcionales en Noma, el restaurante danés considerado el mejor del mundo durante años. Ahora, como primer espada y máximo responsable llega a Madrid, con su restaurante Emi... Empiezan las clases de gastronomía, vuelve, esta vez sí, el profesor que nunca ejerció. Su nombre; Rubén Hernández Mosquero.

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.

Bonnie Hvillum is a Danish designer and founder of Natural Material Studio, which, as the names suggests, makes its own materials using natural resources and various waste streams. Working at the meeting point between material science, art and design, the studio creates products, installations, exhibitions and research projects, working with clients such as adidas, Calvin Klein, Noma, Dinesen, Copenhagen Contemporary and the Danish Architecture Centre.  Bonnie will also be part of Material Matters London, which takes place from 17-20 September at Space House,  with her education platform focused on supporting curious creators who strive to craft a more holistic, local, and nature-minded future, The Material Way, which she runs with curator Rita Trindade. In this episode we talk about: being on maternity leave; founding Natural Material Studio and The Material Way; pushing the possibilities of materials; bonding history with the future… in a poetic way; casting textiles; her breakthrough moment; the craft behind her work; creating an interior you can melt; the importance of fluidity; ‘redefining wood'; studying Nordic literature at university; and being uncompromising but collaborative. Material Matters London runs from 17-20 September at Space House. Register here. And we've also opened a new on-line bookshop featuring many titles that have been talked about on this podcast. You can find that here.Support the show

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.

Levain, kombucha, kefir, tofu ademe, tempeh, miso, ginger beer, tsukemono? Incongrus et presque suspects, les produits fermentés se sont fait une place dans notre vocabulaire comme dans nos cuisines, ou plutôt précisons : les cafés, thés, et autres yaourts – fermentés – qui s'y trouvaient déjà sont maintenant savourés en connaissance de cause et sur les étagères se sont glissés les petits « nouveaux » mis en lumière notamment par les réseaux sociaux. Aujourd'hui, micro-organismes et levures ne font plus tordre le nez, ils intriguent, se découvrent et s'immiscent de plus en plus dans nos vies : par goût, les saveurs apportées sont inimitables, addictives et universelles. Pour la santé, les études sur le microbiote et l'intestin ont clairement rangé les microbes et levures dans le camp des alliés. Pour partager bien sûr : la fermentation se partage, les ferments à proprement parler se donnent et s'échangent, les savoir-faire comme l'apprentissage se font collectivement, tout comme les préparations de Kimchi pour l'année ou… les vendanges !  La première invitée venue parler de fermentation un jour de printemps 2017 dans le Goût du monde est la journaliste Marie-Claire Frédéric. Passionnée de fermentation, formatrice, pionnière et précurseur en France, notamment par son livre « Ni cru ni cuit », une référence publiée aux éditions Alma, Marie-Claire est revenue parler du chemin parcouru en bientôt 10 ans de fermentation, et du regard porté sur cette ancestrale et délicieuse méthode de conservation. L'occasion d'un dernier livre, L'école de la fermentation qui paraît le 25 septembre 2025 aux éditions Alternative, Ni cru Ni cuit est lui sorti en format poche aux éditions Tallandier. Son site internet. Marie-Claire Frédéric a publié de nombreux ouvrages autour de la fermentation, aux éditions Alternatives, dont Aliments fermentés aliments santé, ou encore boissons fermentées naturelles. Les photographies sont de Guillaume Stutin. Marie-Claire propose des ateliers et des formations, elle intervient également dans les écoles et en entreprise.   Pour aller plus loin : - Le festival Ummamiamm à la communale à Saint-Ouen, organisé par l'association Fervent Ferment - Jemel Ghroum, fondateur de l'association fervent ferment.  - Sebastien de Roany - Révolution fermentation de Jean-Luc Henry au Québec - My Fermentation Coffee de Hugo Chaise 3, rue Saint Bon à Paris - Levain : avec Valérie Zanon, autrice de 3 livres autour du levain, aux éditions Alternatives. L'incontournable : Levain, pour faire ses premiers pas, puis Levain gourmand et Mes supers pains au levain. Sur instagram - Pain, création et fermentation, laissez-vous emporter par l'univers de Justine Lebas - Malika Nguon, cuisinière, et autrice : « La fermentation au quotidien » après « Cuisine et fermentation » vous aident à cuisiner les produits que vous aurez fermentés - Le guide de la fermentation du Noma de René Redzepi, éditions du Chêne - Fermentation ! ou encore Le tour du monde de la fermentation, aux éditions Terre Vivante, fermentation naturelle publié en 2003 et réédité en 2023 chez Ulmer, de Sandor Ellis Katz - Fermentation rébellion, de Uyen Do, éditions Équateur  - L'art de la fermentation, de Luna Kiung et Camille Oger, éditions la Plage - Invisibles,10 façons de les préparer de Luna Kyung, aux éditions de l'Epure.   À écouter : - La fermentation en Afrique subsaharienne  - Mouneh  - À la rencontre de notre microbiote.   Programmation musicale : Flat Tire, de Kendra Morris.   En images   La recette Pikliz Recette issue du livre « L'école de la fermentation », de Marie-Claire Frédéric aux éditions Alternatives (Septembre 2025). Photographies : Guillaume Stutin.

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.

We celebrate this 100th episode with the recipients of The DVC Memorial Scholarship. The 2025 recipients are Taylor Latimer (Harrisburg Memorial Award), Cheryl Dixon (DC Memorial Award), Makenzie Anane Elam (NOMA Award), and Leslie Aileen Ponce-Diaz (Honorable Mention). The conversation opens with introductions from long-time friends of Desiree (Nikolas Hill, Carol Smith Twyman, Morina Peterson, Katherine Williams), who reflect on her legacy and the challenges of navigating the architectural profession. Recipients share how they discovered the scholarship, often through networking at NOMA events, and speak candidly about balancing the demands of rigorous exams with professional responsibilities. Together they explore ways to expand the scholarship's impact by suggesting resources for study materials, fostering stronger community ties among recipients, and establishing a shared network directory. The discussion concludes with heartfelt gratitude for the support and recognition the scholarship provides. This year's recipients each received $1,410 toward their exams.Makenzie Elam is a young black woman born and raised in Durham, North Carolina. She is a three time graduate from the University of North Carolina at Charlotte, where she received her Bachelor of Arts in Architecture, Master of Architecture and Master of Urban Design. Makenzie has a passion for teaching and mentorship of not just the next generation of youth, but the next generation of architects and designers. Makenzie currently volunteers at one of her local hospitals as a Neonatal Intensive Care Unit Volunteer as a Baby Cuddler and a Girl Scout Troop Leader/Volunteer for one of the local chapters in her area.A proud native ATL-ien and two-time alumna of Tuskegee University, Cheryl is an architectural designer, who provides a multidisciplinary approach to the built environment. With an affinity for design-build and hands on collaboration, Cheryl values opportunities to connect clients and industry experts to devise innovative solutions. Pairing her background in construction management with her strengths in architectural and interior design, Cheryl enthusiastically enjoys contributing to the full life cycle of a project, from schematic ideation and programmatic strategy to turn-key constructed implementation. Outside of work, Cheryl enjoys spending time with her parents and family, volunteering with graduate members of her sorority, traveling to live music performances, playing tennis, crate digging at vinyl record stores, and trying new vegan eats.Taylor Latimer is a Designer at OCA Architects in Newark, New Jersey. With over seven years of experience in the Architecture field, she has contributed to a wide range of projects across the U.S., including mixed-use residential, educational, public, hospitality, and transportation developments. Taylor brings a distinct lens to her work—one rooted in cultural awareness, user empathy, and social impact. Her approach to design is grounded in the three pillars of sustainability: environmental responsibility, economic viability, and social equity. Taylor holds a Bachelor of Architecture from Carnegie Mellon University and a Master of City and Regional Planning from Rutgers University, with additional studies in business and real estate development. As the current President of the New Jersey chapter of the National Organization of Minority Architects (NOMA), Taylor is a fierce advocate for equity in the profession. In addition to her professional work, Taylor is deeply invested in mentorship and education.

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.

Got some sh!t to say?In this ENCORE episode, Marko and Steve open up about the common feeling of not being "gay enough" for queer culture, discussing the pressures to conform to certain expectations to fit in. They're joined by Will, co-host of the No Ma'am Podcast, who brings a hilarious RuPaul's Drag Race recap and chimes in on the topic for the week. Together, they share laughs, candid moments, and relatable insights in another fun, feel-good episode. To wrap things up, they tackle the week's Listener Sh!tuation, where along with Will, they offer their thoughts and guidance on a real life dilemma from the audience.Follow Will and Jhoany:Podcast: Apple PodcastsPodcast Instagram: https://www.instagram.com/nomaamthepodcast/Will's Instagram: https://www.instagram.com/willonthemic/Jhoany's Instagram: https://www.instagram.com/jhoany.n28/Support the showSh!t | Leave us a voicemail with your relationship sh!tuation at (903) POD- SHIT. That's (903) 763-7448. You can also fill out a Listener Sh!tuation on our website, podrelationshit.com, or email us at relationshitquestions@gmail.com. Visit Us |www.podrelationshit.com for more Relationsh!t content and information about the podcast.Donate | Head over to patreon.com/podrelationshit and start donating today! Your donations will give you early access to the podcast, behind-the-scenes interviews with our weekly guests, and merchandise.Rate Us | Go to your favorite podcast directory and give Relationsh!t a 5-Star rating, and a fantastic review!Follow Us | Instagram and Facebook: @podrelationshit

On this episode of the Boss Lady Podcast, Teresa and Jennifer sit down with powerhouse leader Phebe Fuqua, FRA-RA, LEED, NOMA, APA, AIA, IEDC—CEO, Senior Strategist, keynote speaker, and author. Phebe is the CEO of Elite Eagle Developments Inc., and she's passionate about equipping leaders to remain steadfast and focused even when life's storms hit.Phebe will also be a featured speaker at this year's Boss Lady Women's Leadership Conference (Sept 18–19), where she will deliver her keynote 'Unshakable Through the Storm: Focused on the Call.' In this conversation, she shares her personal leadership journey, how to discover 'the call' in your own life, and what it takes to lead with clarity and resilience in challenging times.Connect with Phebe Fuqua: Elite Eagle Developments Inc. https://www.eliteeagledevelopments.org/ REGISTER FOR THE BOSS LADY CONFERENCE, SEPT 18, 19https://www.laddernetwork.org/conference

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.

The New Orleans arts community, which was scattered across the nation post-Katrina in 2005, provided a healing balm for the city when artists finally made their way back home. Fast forward to 2008, an idea spawned at WWNO by general manager Paul Maassen provided a platform for those struggling artists to bring the community together.That platform is what we now know as Culture Collision, a preview of the arts and cultural season, which is celebrating 15 years. WWNO business manager and spokesperson Jameeta Youngblood tells us more about what's on deck for this year's Sept. 10 event. Hurricane Katrina is largely associated with widespread flooding and displacement in New Orleans, but it also devastated coastal Mississippi. It became the worst storm in the state's history as thousands of homes and businesses from the coast to the I-10 highway were destroyed.In Gulfport, in the heart of Mississippi's Gulf Coast, a group of historic Black communities found themselves at the center of it all. The Coastal Desk's Michael McEwen reports on how increased development has surrounded these historic communities, making them more vulnerable to flooding and future storms.  This year, Be Loud Studios launched Born After the Storm, an audio storytelling project that brings youth who were not alive for Hurricane Katrina into the citywide conversation about the legacy of the storm. The stories will also anchor a new classroom curriculum that allows students to discuss the impact of Katrina.Today, we hear from 12th grader Amari Walton, who discusses her grandmother's experience during the storm.__Today's episode of Louisiana Considered was hosted by Diane Mack. Our managing producer is Alana Schreiber and our assistant producer is Aubry Procell. Our engineer is Garrett Pittman.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App, and wherever you get your podcasts. Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

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 riding into the dog days of ice-cream summer in conversation with Dana Cree — award-winning pastry chef, molecular enthusiast, and the creative force behind Pretty Cool Ice Cream. Serving up about 11,000 frozen delights weekly, Dana crafts everything from ice-cream bars and sandwiches to vegan pops and tricked-out popsicles, all from her flagship shop. With stints at spots like Alinea, Noma, Blackbird, and The Publican — plus James Beard nominations and a Jean Banchet Award — her deep roots as a pastry chef inform her at every step. Inspired by Jeni Britton's trailblazing spirit, Dana shares what propelled her into the world of ice-cream, what she learned in elite kitchens, the lessons behind the NYT recipe controversy (and the power of three key differentiators), and so much more.

(00:00) Dave opens the episode by shucking oysters and making a specialty: kimchi consommé (2:07)! He then talks about his recent trip to Europe and eating his way through Copenhagen and Bath with his family (22:42). Copenhagen and its food scenes have matured a lot; maybe so has Dave. (40:46) He finishes with a MOIF on the important things: Batman, airplane food, and samples. Get the oyster shucking knife Dave is using: https://amzn.to/4lwr9Y4  Listen to our episode with Chef Ari Kolender: https://www.theringer.com/podcasts/the-dave-chang-show/2025/02/20/the-fundamentals-of-oysters-with-found-oysters-ari-kolender  Learn more about Craft: https://www.craftrestaurant.com/  Listen to our episode with Chef Marco Canora: https://open.spotify.com/episode/4HEeArPj4KXL46B2uETTyA?si=o-7dJod-TRawT5yTeUYUkw  Learn more about Benton's Country Ham: https://www.bentonscountryham.com/  Learn more about Joe Beef: https://joebeef.com/  Learn more about Cumulus: https://www.cumulusinc.com.au/  Learn more about Jongga x San Ho Won Kimchi: https://jonggaglobal.com/jg/gourmet  Watch our recent episode with Chef Edward Lee: https://www.youtube.com/watch?v=lMsRnrrYL_M  Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/  Learn more about Noma: https://noma.dk/  Learn more about Tivoli Gardens: https://www.tivoli.dk/?&utm_source=google&utm_medium=organic&utm_campaign=gmb&utm_content=website_button  Learn more about Bar Vitrine: https://us.framacph.com/blogs/stores/bar-vitrine  Learn more about Akme: https://www.akme.dk/  Learn more about Florilege: https://www.aoyama-florilege.jp/en/  Learn more about Quintessence: https://guide.michelin.com/us/en/tokyo-region/tokyo/restaurant/quintessence-1193907  Learn more about Popl: https://poplburger.com/  Learn more about Scarr's pizza: https://www.scarrspizza.com/  Learn more about Ceres NYC: https://www.instagram.com/ceres.nyc/  Learn more about Fini Pizza: https://www.finipizza.com/  Learn more about L'Industrie Pizza: https://www.lindustriebk.com/  Learn more about Carbone: https://carbonenewyork.com/  Learn more about Diamond Slice: https://www.diamondslice.dk/  Learn more about Green Street Bath: https://www.greenstreetbath.com/  Send in your Ask Dave questions to bit.ly/AskDaveFormor 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. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this mailbag episode, Dave answers a variety of "Ask Dave" questions sent in by DCS listeners like you. From questions on top food vacation spots to his favorite 'Chef's Table' episode, Dave has plenty of recommendations to share. He also answers questions about lessons he wants to pass along to his kids, as well as kitchen topics like what chefs like to collect, hand washing, and more. Keep sending in "Ask Dave" questions to bit.ly/AskDaveForm or askdave@majordomomedia.com to get your answers on the podcast AND be entered for a prize. A winner for the first prize will be coming soon... Learn more about Netflix Chef's Table: https://www.netflix.com/title/80007945?source=35&fromWatch=true  Learn more about Noma: https://noma.dk/  Learn more about Netflix Chef's Table: Pizza: https://www.netflix.com/title/81292981  Learn more about Pizzeria Bianco: https://www.pizzeriabianco.com/los-angeles  Learn more about the Kunz spoon: https://www.jbprince.com/products/gray-kunz-sauce-spoon?srsltid=AfmBOopD4Vuw4odXWrEsQkDmCxRpzNHpMbRTx0vPmI1JV0MAP0xqv9l-  Learn more about Bernaurdaud ceramics: https://www.bernardaud.com/en/us?srsltid=AfmBOoqNEAkz9ynVE4fvG0GhGEDVDUZRIup3164wvO26BIPa2f6ZPQwg  Learn more about Central: https://centralrestaurante.com.pe/en/  Learn more about Per Se: https://thomaskeller.com/perseny/  Learn more about Arpege: https://www.alain-passard.com/en/  Watch the “As the Meat Turns” episode of Ugly Delicious: https://www.netflix.com/title/80170368  Learn more about Alinea: https://www.thealineagroup.com/  Listen to our seafood episode with Ari Kolender of Found Oyster: https://open.spotify.com/episode/2Onz2RWEFBNpNI8A3t50mE?si=7PsWHbdWSOq9egTdkqnCOA  Learn more about Tommy's Burger: https://originaltommys.com/  Watch our episode with Chef Edward Lee: https://youtu.be/lMsRnrrYL_M  Watch our episode with Chef Roy Choi: https://youtu.be/C0QSNhSQfkY  Learn more about Musso & Frank: https://mussoandfrank.com/  Learn more about Stretch pizza: https://www.stretchpizzanyc.com/  Learn more about Athletic: https://athleticbrewing.com/  Learn more about Gymkhana: https://gymkhanalondon.com/  Learn more about The Next Thing You Eat: https://press.hulu.com/shows/the-next-thing-you-eat/  Learn more about Nobu: https://noburestaurants.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm 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. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices