Podcasts about Noma

In this episode, Felix, Mihir and Sarah consider the merits of the most recent antitrust actions against Google, the ethics of unpaid labor, and the end of Noma.

When legendary Copenhagen restaurant Noma announced that it's planning to close its doors, its star chef René Redzepi said that producing his kind of elite cuisine had become 'unsustainable'. The restaurant, and others like it, have faced vocal criticism over working practices ranging from exploitative unpaid internships to gruelling 16-hour days. This week we speak to Lisa Lind Dunbar, an industry veteran and critic of Denmark's restaurant working culture, to try to understand how fine dining went so wrong. We're also talking about Polish bison, why Turkey is blocking Sweden's NATO bid, and the Irish president's vision of a blissfully homework-free childhood. You can follow Lisa on Instagram here. This week's Isolation Inspiration: Paolo Sorrentino's 'Hand of God', and 'Ukraine: Under the Counter', reported by our very own Katz Laszlo for Rough Translation / Radiolab. Thanks for listening! If you enjoy our podcast and would like to help us keep making it, we'd love it if you'd consider chipping in a few bucks a month at patreon.com/europeanspodcast (many currencies are available). You can also help new listeners find the show by leaving us a review or giving us five stars on Spotify. 00:00 The Europeans, brought to you by ChatGPT 03:49 Good Week: A proposed homework ban in Ireland 10:15 Bad week: Why Turkey is blocking Sweden's NATO bid 20:55 Interview: Lisa Lind Dunbar on Denmark's broken restaurant industry 39:03 Isolation Inspiration: 'The Hand of God' and 'Under the Counter' 42:07 Hooray for Polish bison Producers: Katy Lee and Wojciech Oleksiak Mixing and mastering: Wojciech Oleksiak Music: Jim Barne and Mariska Martina Twitter | Instagram | hello@europeanspodcast.com

Triplement étoilé et sacré meilleur restaurant du monde, le restaurant Noma (à Copenhague) vient d'annoncer fermer ses portes fin 2024 afin de se consacrer à de nouveaux projets d'expérimentations culinaires. « Ce modèle de haute gastronomie ne marche tout simplement pas », a expliqué le chef René Redzépi, « il n'est soutenable, ni financièrement, ni émotionnellement, ni en tant qu'employeur, ni en tant qu'être humain ». Car si le Noma a pu fonctionner jusqu'à présent, c'est notamment parce que son chef a fait travailler des stagiaires sans les rémunérer, rappellent certaines voix qui reproche à René Redzépi d'avoir beau jeu de partir en grand prince après avoir utilisé le travail gratuit des autres comme marche-pied. Très commentée, cette actualité remet une pièce dans la machine d'une vieille question restée sans réponse, dans le secteur : comment un restaurant peut-il à la fois être rentable et bien payer son personnel ? En France, un certain nombre de restaurateurs et restauratrices aimeraient augmenter leur masse salariale mais racontent être dans l'impossibilité de le faire. Pour discuter travail en coupure, charges sociales et rôle de l'État, Émilie Laystary a tendu le micro à Rebecca Beaufour, cheffe au restaurant Dante, Camille Guillaud du restaurant Candide et Louis Privat, hommes d'affaire à la tête des Grands Buffets, à Narbonne.Bouffons est un podcast de Nouvelles Écoutes que j'anime avec l'aide de Diane Lesieur.Montage et mixage par Laurie Galligani.Vous pouvez consulter notre politique de confidentialité sur https://art19.com/privacy ainsi que la notice de confidentialité de la Californie sur https://art19.com/privacy#do-not-sell-my-info.

Chef René Redzepi said his Copenhagen restaurant, Noma, deemed the best in the world, isn't sustainable and will close next year. But if an establishment charging top dollar can't survive, what restaurant can? This episode was produced by Hady Mawajdeh, edited by Matt Collette, fact-checked by Laura Bullard, engineered by Paul Robert Mounsey, and hosted by Noel King. Transcript at vox.com/todayexplained   Support Today, Explained by making a financial contribution to Vox! bit.ly/givepodcasts Learn more about your ad choices. Visit podcastchoices.com/adchoices

Noma, the three-Michelin-starred restaurant said it would be closing -- why? And what does fine-dining reflect about our culture? Also, what the hell is New Nordic cuisine? Listen up to stay informed, the easy way. Follow us on Instagram and twitter: @the_ms_informed and on facebook.com/msinformedpodcast or on patreon.com/msinformed You can also sign up to our newsletter via the link below: msinformed.substack.com You can also listen on Spotify, Podimo, Sticher, Google Podcast, youtube, and the Apple podcast app

John and Evan talk about the movie The Menu. If you've not watched it you can skip to 40:15 in the track so you won't be spoiled. They also gab about David Chang and his disdain for Costco cooked chicken, Pink Sauce, Noma and the egg situation we all find ourselves in. Thanks for listening!!!

Chef Andy Little joins us today to discuss multiple topics including Noma announcing their closure, the state of the industry, the role in food media, and we even get to tackle a new segment called  "what's pissing me off".  --- Send in a voice message: https://anchor.fm/brandon-styll/message

The global elite's annual Alpine jamboree may have lost some of its convening power, our editor-in-chief says, but the many encounters it enables still have enormous value. Our correspondent considers what the closing of Noma, a legendary Danish restaurant, means for the world of fine dining. And remembering Adolfo Kaminsky, whose expertly forged documents saved thousands of Jews' lives. For full access to print, digital and audio editions of The Economist, subscribe here www.economist.com/intelligenceoffer Hosted on Acast. See acast.com/privacy for more information.

The global elite's annual Alpine jamboree may have lost some of its convening power, our editor-in-chief says, but the many encounters it enables still have enormous value. Our correspondent considers what the closing of Noma, a legendary Danish restaurant, means for the world of fine dining. And remembering Adolfo Kaminsky, whose expertly forged documents saved thousands of Jews' lives. For full access to print, digital and audio editions of The Economist, subscribe here www.economist.com/intelligenceoffer Hosted on Acast. See acast.com/privacy for more information.

Dominique Peralta explica si es posible contagiarles de gripe a nuestras mascotas. El chef Raúl Lúcido habla del cierre del mejor restaurante del mundo, Noma. Tendremos una transmisión especial del concierto de Muse desde el Foro Sol.

In today's episode, Negin is talking all about the border crisis, Noma and the future of fine dining,  and The Slut Era and whether or not we're currently in it. Joining the conversation this week is host of Fraudsters and producer at Zerocool, Seena Ghaznavi, and on-air host and journalist, Alex Berg! ——Rate Fake The Nation 5-stars on Apple Podcasts and leave us a review! Follow Negin Farsad on Twitter Email Negin fakethenation@headgum.com Support her Patreon  ——Host - Negin Farsad ——Producer - Andrew McGuire ——Engineer - Stepfanie Aguilar  ——Theme Music - Gaby AlterSee omnystudio.com/listener for privacy information.

Welcome to TLP, a new show from Cadillac Jack: My Second Act. It's a new kind of manor. One with cougars.   We kick it off by talking Stetson and the Dawgs. "Ringy-ding-ding, ding dong. Just give it back to the fans!" We're thinking that he just got out of bed on the wrong side, was burned a few times or just overall is a sour grape. It's a shame for UGA.   What's better - the spare or the knight? Donna and Caddy talk Prince Harry's book deal and how many royal secrets may still be laying around.   Noma is closing in Denmark and we're all pretty upset about it. Where else will we spend $500 per plate?? It's a good segue into a segment of Dine or Dash that'll be sure to siphon up your hips. The show ends after a few moments covering nearby tornados and personal protection in general. Just… hear me out. Then call and complain. 7704646024.

Replay: Architecture, Identity, & CultureHow are architects exploring identity and culture through practice?An architect at Vines Architecture, Vershaé has dedicated her career to the exploration of culture in the built environment. A rising design leader in the southeast, Vershaé has contributed to major cultural projects including the National Museum of African American History and Culture, the Motown Museum Renovation and Addition in Detroit, the Martin Luther King Jr. Central Branch Public Library in Washington, DC, the Gregg Museum of Art and Design Expansion at North Carolina State University, and leads both the Emily Krzyzewski Center Expansion in Durham, NC and Henrietta Lacks Building in Baltimore, MD. Vershaé helps her clients navigate and design in response to cultural narrative. Through research, storytelling, service, and advocacy she is raising the visibility and representation of historically underrepresented voices. In addition to her project leadership, she contributes to advancing the profession through volunteer service with AIA and NOMA.Guest:Vershaé Hite, AIA, NOMA is a licensed architect and Associate at Vines Architecture. Since 2004, Vershaé's academic and professional career have exposed her to a range of unique experiences throughout the United States, China, Israel and Palestine that have carefully constructed her crafted, compassionate perspectives on the relationship between design and the human condition. Her role as an architect and project leader is founded on her theoretical interests regarding the interconnectedness of culture, community, and art to architecture. For Vershaé, this emerges from a unique framework that she developed while obtaining her master's degree in London. The deeply rooted meanings in her work are extensions of well-crafted, honest stories - are a direct result of both her sensitivity to diverse social and cultural landscapes and an investigative process that looks to film, literature, and experimental art.As such, her professional portfolio is characterized by complex cultural projects, historic renovations, libraries and higher education projects. As an Architect with award-winning firms like The Freelon Group, Perkins+Will, Andre Johnson Architect, and Vines Architecture, she is well versed in working with complex cultural matters through architectural design and execution. Show Links:Vines ArchitectureNational Museum of African American History & CultureSAY IT LOUD - North CarolinaBeyond BlackEmily K CenterNCNOMA

This week we talk about the things that the rest of the food world is also talking about, The Menu and the closing of restaurant Noma. We give our personal thoughts on both topics and also help the internet and handle the weekly WYR stuff. This week is a bit more of a serious talk in some regard than we normally would have so we hope you like it. Thanks for listening as always and we'll be back next Tuesday for episode #77. Dueces!

On the first episode of Season 5, Kip & CB debrief the community on what to expect in 2023 aka Season 5... and then we dive into the nitty gritty.Noma ClosingThe Menu ( SPOILERS around 10min mark)Cannabis News from AmericaAnd a smidge more! Don't forget in 2023, we will be going to a Tuesday/Thursday schedule and our first guest will be on Thursday, James Beard Award Winning Chef, Alex Seidel.Stay Tuned for a kickass year!

One-on-one pod, Chris is in New York, and TJ is home in LA. We chat about our biblical weather, Netflix's new tennis show, Orange County community college courses, when the mid is more mid than mid, when murder will become sustainable and humane, a recent Hinge profile discovery, How Long Gone will never sell your data, Chris' flight to New York was delayed eleven hours, the new Bored Ape Yacht Club video game, when obsession goes wrong, Noma closing down and the future of fine dining, a recap of The Golden Globes, is Chris more committed to gay-baiting or protesting cinema? And we're coming to London soon, and see us at The Moth Club on January 29th. twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Last week, René Redzepi, the influential chef and founder of Noma, announced he would be closing his world-renowned restaurant in late 2024. Julia Moskin of The New York Times broke the story and kicked off a range of conversations about fine dining, unpaid labor, and even the influence of the film The Menu. Julia joins host Kerry Diamond to talk about Noma, what might be next for both Redzepi and his restaurant, and Hollywood's current interest in all things culinary.In the second half of the show, we talk to Julia about her career at The New York Times and the Pulitzer Prize-winning investigative work to which she contributed. Subscribe to our newsletter and check out past episodes and transcripts here.Want to come to Cherry Bombe's Jubilee in April? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Julia Moskin articles:Noma announcementThe Willows InnThe MenuMore from Julia

Prompted by the recent announcement of Noma's impending closure, Adam, Joanna, and Zach take stock of the changes in the fine dining world. Is a shift to a more fun, party-like atmosphere and style limiting opportunities for sommeliers at the same time as the profession itself has taken reputational damage from a series of scandals and the ravages of Covid? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: The PathfinderJoanna is drinking: Look to the Cookie at ManhattaAdam is drinking: Vietti BaroloInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepairTwitter: @adamteeter @joannasciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In this episode Tim reacts and rants to Ellen DeGeneres's statement made responding to the California flooding. Tim also goes over the rapidly growing Ozempic shortage sweeping the nation. With high-class restaurant Noma going out of business in late 2024 Tim goes in depth to find out why. Bonus episodes every week:  https://www.patreon.com/thetimdillonshow See Tim Live on the road: http://timdilloncomedy.com/#shows Merch: https://store.timdilloncomedy.com/ For every $400,000 we gross in revenue, we are donating five dollars to end homelessness in Los Angeles. We are challenging other creators to do the same. #TimGivesBack Bonus episodes: https://www.patreon.com/thetimdillonshow Netflix special: https://www.netflix.com/watch/81616382 SPONSORS: BlueChew: Try BlueChew FREE when you use our promo code TD at checkout--just pay $5 shipping. That's BlueChew.com, promo code TD to receive your first month FREE. Visit BlueChew.com for more details and important safety information, and we thank BlueChew for sponsoring the podcast DraftKings(SportsBook): Download the DraftKings Sportsbook app and use code TIMDILLON New customers can bet FIVE DOLLARS on the NFL and get TWO HUNDRED IN FREE BETS INSTANTLY. Only at DraftKings Sportsbook with code TIMDILLON. Gambling Problem? Call 877-8-HOPENY/text HOPENY (467369) (NY), If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800- GAMBLER (1-800-426-2537) (IL/IN/LA/MD/MI/NJ/PA/TN/WV/WY), 1-800- NEXT STEP (AZ), 1-800-522-4700 (CO/KS/NH), 888-789-7777/visit ccpg.org (CT), 1-800-BETS OFF (IA), visit OPGR.org (OR), or 1-888- 532-3500 (VA). 21+ (18+ NH/WY). Physically present in AZ/CO/CT/IL/IN/IA/KS/LA(select parishes)/MD/MI /NJ/ NY/PA/TN/VA/WV/WY only. VOID IN OH/ONT. Eligibility restrictions apply. Free bets: Valid 1 per new customer. Min. $5 deposit. Min $5 bet. $200 issued as free bets that expire 7 days (168 hours) after being awarded. See terms at sportsbook.draftkings.com/footballterms. No Sweat: Valid 1 offer per customer per day of NFL 2023 Wild Card Round. Opt in req each day. First bet must lose after opting in. NFL bets only. Paid as one (1) free bet based on amount of initial losing bet. Max $10 free bet awarded. Free bets expire 7 days (168 hours) after being awarded. See terms at sportsbook.draftkings.com/footballterms. Athletic Greens Athletic Greens is going to give you a FREE 1 year supply of immune supporting Vitamin D and 5 FREE travel packs with your first purchase. Visit athleticgreens.com/timdillon ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ladies & Gentlemen, we watched The Menu. If you have not watched it, and would like to see it spoiler-free, then don't listen to this first. We're spoiling (in a good way) the heck out of this movie. Also, Noma's closing after finding out that it's "unsustainable" to actually pay their staff. Sadface.As always, find us here:https://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ (instagram)https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.com@wurstharold (twitter)https://www.redbubble.com/people/enzwell/shop

This week Felix Salmon, Emily Peck, and Elizabeth Spiers discuss how the avian flu has skyrocketed egg prices, even as inflation continues to plateau. They also talk about the ongoing controversy over gas stoves and scrutinize a recent article about Columbia Business School's new campus.   In the plus segment: Noma, an extravagant restaurant in Copenhagen hailed as the world's best restaurant, is closing. What does that say about that status of “fine dining”?   Podcast production by Anna Phillips. Learn more about your ad choices. Visit megaphone.fm/adchoices

Forradalmi formátumfejlődés. A BH bemutatja: tartalomjegyzék! 00:00 Hölgyeink és uraink: tartalomjegyzék! 02:00 Winkler Róbert megismerkedik a Decathlon mély üregével. 04:10 Az a durva mennyi a vietnamiban a Barilla. Tyler Cowen a kínai szupermarketekről. 07:00 Winkler Róbert megismerkedik a karajszerű makrélával. 10:20 Bezár a Noma, ahol nem voltunk. Morális és gazdasági problémák egy jobb konyhában. Az El Bulli  egyébként 2011-ben zárt be, és Andy Haylernek egyszer tetszett, egyszer nem. A Nomat viszont tényleg lehúzta. 17:00 Egyes vélemények szerint ez a fine dining alkonya. Salt Bae és Gerendai Károly Dubajban. 18:58 A ravasz Luka Doncic a gyűrűre dobja a büntetőt. Reggie Miller 8 pontot dobott 8,9 másodperc alatt. 21:08 Winkler Róbert megismerkedik a dupla kiszállással. 23:25 Az EU először orbánkodik Orbánnal. Magyari Péter cikke. 25:08 A Horizon még keményebb. A kétségebeesett Kemenesi Gábor hüledezik. 26:55 Na vajon miért nem volt Erasmus a mi időnkben???? 28:44 Jó lesz Brüsszelnek a Szijjártó futsalos haverja? Deutsch Tamás még a legkisebb baj. A Milton Friedman Egyetem jogelődje a Zsigmond KIrály Főiskola volt. 32:27 Nem, az nem egyetem. Nem, az nem újság. Nem, az nem demokrácia. 33:42 Ez van, mi így leszünk középhatalom. Németországnak annyi, de talán Franciaországnak is. Bede cikke. Zsiday cikke. 37:44 Tessék, nézd meg Nagy-Britanniát. 39:15 A mindig kussolók az SZFE mellett sem voltak képesek kiállni. Bezzeg Szentgotthárd. 41:26 Patrónus-kliens rendszer a magyar felsőoktatásban, mint kádári örökség. 43:10 Orbán Viktor újra feltalálja a nemzetközi rendszert. 48:34 Uj Péter homályos emlékei a Fekete Vonatról. Elég a poptörténelmi revizionizmusból! 52:05 Ketten Dopeman mellett. Scatman John. Informer. (De UP Busta Rhymes nevét volt képtelen előszenvedni a memóriájából.) See omnystudio.com/listener for privacy information.

This week Felix Salmon, Emily Peck, and Elizabeth Spiers discuss how the avian flu has skyrocketed egg prices, even as inflation continues to plateau. They also talk about the ongoing controversy over gas stoves and scrutinize a recent article about Columbia Business School's new campus.   In the plus segment: Noma, an extravagant restaurant in Copenhagen hailed as the world's best restaurant, is closing. What does that say about that status of “fine dining”?   Podcast production by Anna Phillips. Learn more about your ad choices. Visit megaphone.fm/adchoices

Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant's reinvention. “The Woks of Life” documents the Leung family's history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer's market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

This week Felix Salmon, Emily Peck, and Elizabeth Spiers discuss how the avian flu has skyrocketed egg prices, even as inflation continues to plateau. They also talk about the ongoing controversy over gas stoves and scrutinize a recent article about Columbia Business School's new campus.   In the plus segment: Noma, an extravagant restaurant in Copenhagen hailed as the world's best restaurant, is closing. What does that say about that status of “fine dining”?   Podcast production by Anna Phillips. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Felix Salmon, Emily Peck, and Elizabeth Spiers discuss how the avian flu has skyrocketed egg prices, even as inflation continues to plateau. They also talk about the ongoing controversy over gas stoves and scrutinize a recent article about Columbia Business School's new campus.   In the plus segment: Noma, an extravagant restaurant in Copenhagen hailed as the world's best restaurant, is closing. What does that say about that status of “fine dining”?   Podcast production by Anna Phillips. Learn more about your ad choices. Visit megaphone.fm/adchoices

Juliet and Jacoby discuss the closure of Noma, react to Pizza Hut bringing “The Big New Yorker” back, and share their thoughts on blueberry muffins. This week's Taste Test pits peanut M&M's against their peanut butter counterpart, and after that they close the show by sharing their Personal Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for a special episode of our podcast as we delve into the recent news of Noma's shutdown and the online food fight that ensued. Our host breaks down his initial thoughts on the situation and interviews Ray Delucci, host of Line Cook Thoughts, for his perspective. Stay tuned as the host discusses more on the state of the fine dining industry with Ray Delucci. Don't miss this in-depth discussion on the future of fine dining in a post-apocalyptic COVID world.Don't forget to check out our sponsor, Meez, for all your recipe organization needs. Sign up for a free account at getmeez.com/trp to get started.Show Notes:NYT Article: https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.htmlNoma's Website: https://noma.dk/The Menu: https://www.hbo.com/movies/the-menuChatGPT: https://openai.com/blog/chatgpt/Line Cook Thoughts: https://www.linecookthoughts.com/Ray's Instagram: https://www.instagram.com/rdelucciMarc Vetri's Instagram Post: https://www.instagram.com/p/CnSq71bPFX_/?igshid=YmMyMTA2M2Y= Line Cook Thoughts' Instagram Post: https://www.instagram.com/p/CnNntMzPM0g/Get Meez: https://geni.us/meez-trpBooks MentionedE-Myth Revisited: https://geni.us/hGrnUuRe-Work: https://amzn.to/3XcCCRiThe Lean Startup: https://amzn.to/3GDXoCjBuilt to Last: https://amzn.to/3GHCSRl—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

I decide to phone a friend to sort out my feelings on some recent food headlines, including but not limited to René Redzepi announcing Noma’s imminent closure in 2024, AI in restaurants in Charleston and Trader Joe’s lack of food. Robert and I both worked at Noma for free, coincidentally, and we weigh in on … Continue reading Episode 228: “NOMA is Nomo?” with Special Guest Robert Pratt →

Amir, Danny, and Marika join Geoff to discuss the failing of Copenhagen's famed Noma, 2023 trends, and JoJo Siwa! The Pit Wall has been greenlit! Subscribe on your favorite podcast app so you don't miss new episodes dropping every Wednesday after a race. Advertise on The Headgum Podcast via Gumball.fm Rate The Headgum Podcast 5-stars on Apple Podcasts Rate The Headgum Podcast 5-stars on Spotify Join the Headgum DiscordSee omnystudio.com/listener for privacy information.

Today on 5 Live: Sam is back! FAA system failure. Rain cleanup. Mega Millions jackpot grows. Disneyland park hopping changes. NOMA closing. Crypto firm avoids layoffs. L.A. is a big bed bug city. Workation is becoming more popular. Schools ban GPT-Chat. And more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Présentation des invitées : Comment bosser dans la food sans être chef ? C'est après une carrière dans l'édition et le journalisme pour Julie, la restauration et l'événementiel pour Margaux que ces deux accros de la food fondent La Relève, un nom qui en dit long sur leurs intentions : réunir et accompagner au sein d'une agence, la crème de la crème des jeunes pâtissier.es, chef.fes mixologues ou encore créateur.es de contenu et leur proposer des projets créatifs sur-mesure, « en phase avec les aspirations du monde actuel » Dans ce nouvel épisode, Margaux et Julie reviennent sur leur parcours respectif, leur rencontre, la singularité de leur agence, leur vision de la food, leurs projets à venir et le succès de personnalités telles que Laila Gohar ou encore Cédric Grolet. « Notre mantra, c'est le bon chef pour le bon message. » Ce que vous allez apprendre dans cet épisode : Julie et Margaux se présentent Leurs stages dans l'édition et en agence Comment elles se sont rencontrées En quoi consiste leur métier Comment elles sourcent leurs talents La singularité de leur modèle Comment elles font grandir leurs talents Leurs conseils pour structurer une carrière dans la food Leur vision du futur de la food Leurs food heroes Le futur de leur agence « L'avenir de la food passe beaucoup par l'expérience: aujourd'hui, cela ne suffit plus de juste proposer à manger, même si c'est très bon. Il faut réussir à construire un univers à la fois singulier et authentique. » « On met toute notre créativité, notre savoir-faire, notre force à imaginer des choses avec les meilleurs talents. » « Nous sommes à la fois des agents qui accompagnons et manageons des chefs et une agence qui imagine et produit des projets pour des marques et des lieux qui veulent travailler avec des talents de la gastronomie. » N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode ! Références : Agence La Relève : https://www.agence-lareleve.com/ À Poêle : https://www.apoele-lepodcast.com/ L'ISCPA : https://www.iscpa-ecoles.com/ L'ICART : https://www.icart.fr/ Le Bonbon : https://www.lebonbon.fr/paris/ Démotivateur : https://www.demotivateur.fr/ Alexia Duchêne : https://www.instagram.com/alexiaduchene/?hl=fr Matthias Marc : https://www.instagram.com/matthias_marc/?hl=fr Gianmarco Gorni : https://www.instagram.com/gianmarco.gorni/?hl=fr The social food : https://www.instagram.com/thesocialfood/?hl=fr Marine Gora : https://www.instagram.com/marine_gora/?hl=fr Alice Roca : https://www.instagram.com/aliceinfood/?hl=fr Fulgurance, l'Entrepôt : https://www.instagram.com/fulgurances_lentrepot/?hl=fr Rhézome : https://www.instagram.com/rhezome/?hl=fr Laila Gohar : https://www.instagram.com/lailacooks/?hl=fr Noma : https://www.instagram.com/nomacph/?hl=fr Cédric Grolet : https://www.instagram.com/cedricgrolet/?hl=fr L'épisode d'Entreprendre dans la mode de Céline Chung : https://podcasts.apple.com/fr/podcast/c%C3%A9line-phung-fondatrice-de-bao-family-d%C3%A9velopper-des/id1300541489?i=1000579299157

On today's episode of All in the Industry®, Shari Bayer's guest is Caroline Schiff, Executive Pastry Chef at Gage & Tollner in Downtown Brooklyn, NYC, and the author of The Sweet Side of Sourdough, a James Beard Outstanding Pastry Chef Award Nominee 2022, and Food & Wine Best New Chef 2022. Widely known under the Instagram moniker @pastryschiff, Caroline is a celebrated pastry chef, culinary consultant, and recipe writer and developer based in Brooklyn. She got her start in the restaurant industry over a decade ago and worked her way up through a number of acclaimed restaurants and bakeries before taking her current position at Gage & Tollner. Her signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes or running a marathon. Today's show also features Shari's PR tip to always have dessert; Industry News Discussion on the closing of Noma, Rene Redzepi's world-renowned Copenhagen restaurant; and Shari's Solo Dining experience at Major Food Group's Torrisi Bar & Restaurant in the iconic Puck Building, Soho, NYC. Photo Courtesy of Caroline Schiff.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

You'll want at least 6 pounds of vintage clothing after this week's scintillating, bordering on OnlyFans level episode, as Michelle and Dan sleepwalk us through this week's Sex Diaries which absolutely, 100 percent happened and wasn't written by a laid off Sassy Magazine employee. Plus... cobalt allergies, a fight over art parties, and... is it possible.... we closed NOMA?!?! All this and as per usual much more on this pipin hot ep. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justin Khanna and I discuss the bombshell news of Noma closing. We breakdown our thoughts on what happened, what this means for elite fine dining and share opinions on the danger of pursuing these unsustainable paths. We then break down "The Menu", a film we both enjoyed and then have a quick convo about A.I. in food and what we are seeing so far. Go to my instagram @linecookthoughts to see Justin's graphic he mentions during this episode! Check out Justin's work at https://www.justinkhanna.com/about Sign up for the newsletter at linecookthoughts.com

Replay: Asian American ArchitectsLeaders of the profession share diverse perspectives on race, equity, and architecture.Against the backdrop of recent acts of hate and violence towards the Asian American community, we are amplifying five stories of Asian American Architects who are actively leading the profession of architecture forward. Practice Disrupted is committed to elevating conversations on justice, equity, diversity, and inclusion to teach, empower, and build greater awareness across the industry. Guests:Evelyn M. Lee, FAIA, MBA, MPA is a licensed architect in the state of California, with over 15 years of experience working with individuals and companies that are looking to reshape their future. She is the founder of Practice of Architecture, a co-host on this podcast, Practice Disrupted, the first-ever Senior Experience Designer at Slack Technologies, and the first female Treasurer to AIA National‘s Board of Directors.

Scientists have confirmed that 2022 was among the hottest years on record. The world is closing in on the limit of keeping warming to 1.5 degrees Celsius above preindustrial levels. Is it still within reach? And, violence continues in southern Peru this week, spreading to the tourist city of Cusco on Wednesday, and prompting curfews in some parts of the country. At least 48 people have died during clashes between police and protesters. Also, Ukrainian Cpl. Andrii Shadrin, 27, serves in a military unit that repairs and replaces equipment damaged on the war's front lines. From his makeshift base in Donetsk, Shadrin talks about what he's seen in the besieged towns of Bakhmut and Soledar. Plus, Noma, Copenhagen's fine-dining star, closes its doors. 

沒有魚子醬、鵝肝，招牌菜是螞蟻。全球最難訂位餐廳之一的丹麥Noma，五度拿下「世界50大最佳餐廳」冠軍，卻宣布在2024年底關門，引發各界嘩然。它到底厲害在哪？為何要關掉自己？ 文：羅璿 製作團隊：姚立強 ＊訂閱天下全閱讀：https://bit.ly/3STpEpV ＊「聽天下」清楚分類更好聽，下載天下雜誌App：https://bit.ly/3ELcwhX ＊意見信箱：bill@cw.com.tw

Présentation des invitées : Comment bosser dans la food sans être chef ? C'est après une carrière dans l'édition et le journalisme pour Julie, la restauration et l'événementiel pour Margaux que ces deux accros de la food fondent La Relève, un nom qui en dit long sur leurs intentions : réunir et accompagner au sein d'une agence, la crème de la crème des jeunes pâtissier.es, chef.fes mixologues ou encore créateur.es de contenu et leur proposer des projets créatifs sur-mesure, « en phase avec les aspirations du monde actuel » Dans ce nouvel épisode, Margaux et Julie reviennent sur leur parcours respectif, leur rencontre, la singularité de leur agence, leur vision de la food, leurs projets à venir et le succès de personnalités telles que Laila Gohar ou encore Cédric Grolet. « Notre mantra, c'est le bon chef pour le bon message. » Ce que vous allez apprendre dans cet épisode : Julie et Margaux se présentent Leurs stages dans l'édition et en agence Comment elles se sont rencontrées En quoi consiste leur métier Comment elles sourcent leurs talents La singularité de leur modèle Comment elles font grandir leurs talents Leurs conseils pour structurer une carrière dans la food Leur vision du futur de la food Leurs food heroes Le futur de leur agence « L'avenir de la food passe beaucoup par l'expérience: aujourd'hui, cela ne suffit plus de juste proposer à manger, même si c'est très bon. Il faut réussir à construire un univers à la fois singulier et authentique. » « On met toute notre créativité, notre savoir-faire, notre force à imaginer des choses avec les meilleurs talents. » « Nous sommes à la fois des agents qui accompagnons et manageons des chefs et une agence qui imagine et produit des projets pour des marques et des lieux qui veulent travailler avec des talents de la gastronomie. » N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode ! Références : Agence La Relève : https://www.agence-lareleve.com/ À Poêle : https://www.apoele-lepodcast.com/ L'ISCPA : https://www.iscpa-ecoles.com/ L'ICART : https://www.icart.fr/ Le Bonbon : https://www.lebonbon.fr/paris/ Démotivateur : https://www.demotivateur.fr/ Alexia Duchêne : https://www.instagram.com/alexiaduchene/?hl=fr Matthias Marc : https://www.instagram.com/matthias_marc/?hl=fr Gianmarco Gorni : https://www.instagram.com/gianmarco.gorni/?hl=fr The social food : https://www.instagram.com/thesocialfood/?hl=fr Marine Gora : https://www.instagram.com/marine_gora/?hl=fr Alice Roca : https://www.instagram.com/aliceinfood/?hl=fr Fulgurance, l'Entrepôt : https://www.instagram.com/fulgurances_lentrepot/?hl=fr Rhézome : https://www.instagram.com/rhezome/?hl=fr Laila Gohar : https://www.instagram.com/lailacooks/?hl=fr Noma : https://www.instagram.com/nomacph/?hl=fr Cédric Grolet : https://www.instagram.com/cedricgrolet/?hl=fr L'épisode d'Entreprendre dans la mode de Céline Chung : https://podcasts.apple.com/fr/podcast/c%C3%A9line-phung-fondatrice-de-bao-family-d%C3%A9velopper-des/id1300541489?i=1000579299157

Noma was crowned #1 restaurant in the world 5 times, but shockingly just announced it's shutting because the fine dining business model is broken. For the first time ever, the average Rolls-Royce car sold for over $500K — because they're not selling cars… they're selling art. And Microsoft is going all-in on ChatGPT if it turns Bing into a Google-killer. $BMWYY $MSFT $GOOG Follow The Best One Yet on Instagram, Twitter, and Tiktok: @tboypod And now watch us on Youtube Want a Shoutout on the pod? Fill out this form Got the Best Fact Yet? We got a form for that too Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on Boston Public Radio: We began the show by talking with listeners about a Stoughton High School student who was suspended for protesting the school district's ban on pride flags and Black Lives Matter flags. Juliette Kayyem discussed massive flight delays and cancellations after the Federal Aviation Association (FAA) reported an outage of its Notice to Air Missions System. Kayyem is former assistant secretary for Homeland Security under President Barack Obama, and the faculty chair of the homeland-security program at Harvard's Kennedy School of Government. Her latest book is "The Devil Never Sleeps: Learning to Live in an Age of Disasters." Corby Kummer talked about the closure of critically-acclaimed Danish restaurant Noma — often regarded as the best restaurant in the world. Kummer is the executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy. Jared Bowen weighed in on the return of the Golden Globes after multiple scandals involving racism, corruption, and sexual assault. Bowen is GBH's Executive Arts Editor. He hosts “Open Studio with Jared Bowen” on GBH Channel 2. Eric Deggans shared his favorite television shows of 2022, from "Abbott Elementary" to "We Need to Talk About Cosby." Deggans is NPR's TV critic, a contributor to NBC, MSNBC and BPR. He's also the author of “Race-Baiter: How the Media Wields Dangerous Words to Divide a Nation.” Kenneth Griffith, Jacob Hiser, Mara Stein, and Jean-Caleb Belizaire of Boston Children's Chorus joined us for an in-studio performance ahead of their “Becoming King: 20th Annual Dr. Martin Luther King, Jr. Tribute Concert” at Boston Symphony Orchestra. Griffith is a conductor and Associate Director of Choirs for the Boston Children's Chorus. Hiser is the collaborative pianist for the Boston Children's Chorus. Stein and Belizaire are members of the Boston Children's Chorus. For tickets to Monday's “Becoming King: 20th Annual Dr. Martin Luther King, Jr. Tribute Concert” at Boston Symphony Orchestra, go to BostonChildrensChorus.org. We ended the show by talking with listeners about a recent string of airline fiascos, from surging ticket prices to last-minute cancellations.

Back from the weekend! First up, J+M catch up and cover a very strange economic situation. (2:07) Then, the duo covers NoMa, the world's most famous restaurant, shutting its doors due to an unsustainable business model (24:46), before going deep on generative AI news and demoing OpenAI's ChatGPT iOS app! (49:54) (0:00) J+M intro today's show! (2:07) Weekend catchup! Jason's chainsaw adventure (12:29) LinkedIn Jobs - Post your first job for free at https://linkedin.com/twist (14:04) Twitter view counts being a revealing engagement metric, Jeremy Renner's accident, "the weirdest economy ever" (23:17) House of Macadamias - Get 20% off at https://houseofmacadamias.com/twist by using code TWIST20 (24:46) Noma, the world's best restaurant, to shut down due to an unsustainable business model (37:43) Microsoft for Startups Founders Hub - Apply in 5 minutes, no funding required, sign up at http://aka.ms/thisweekinstartups (39:12) Massive wealth transfer upcoming and how that impacts the labor market, Kauffman Fellowship (49:54) OpenAI update: Microsoft reportedly integrating ChatGPT into Word and email, "derivative" AI tools, SOTD: XetHub, ChatGPT banned by NYC public schools (1:02:38) Jason demos ChatGPT's upcoming iOS app, which is currently in private TestFlight beta (1:11:12) Uber trademarks "Uber Air," eVTOL relationship with Joby Aviation, current chopper business FOLLOW Jason: https://linktr.ee/calacanis FOLLOW Molly: https://twitter.com/mollywood Subscribe to our YouTube to watch all full episodes: https://www.youtube.com/channel/UCkkhmBWfS7pILYIk0izkc3A?sub_confirmation=1

Présentation des invitées : Comment bosser dans la food sans être chef ? C'est après une carrière dans l'édition et le journalisme pour Julie, la restauration et l'événementiel pour Margaux que ces deux accros de la food fondent La Relève, un nom qui en dit long sur leurs intentions : réunir et accompagner au sein d'une agence, la crème de la crème des jeunes pâtissier.es, chef.fes mixologues ou encore créateur.es de contenu et leur proposer des projets créatifs sur-mesure, « en phase avec les aspirations du monde actuel » Dans ce nouvel épisode, Margaux et Julie reviennent sur leur parcours respectif, leur rencontre, la singularité de leur agence, leur vision de la food, leurs projets à venir et le succès de personnalités telles que Laila Gohar ou encore Cédric Grolet. « Notre mantra, c'est le bon chef pour le bon message. » Ce que vous allez apprendre dans cet épisode : Julie et Margaux se présentent Leurs stages dans l'édition et en agence Comment elles se sont rencontrées En quoi consiste leur métier Comment elles sourcent leurs talents La singularité de leur modèle Comment elles font grandir leurs talents Leurs conseils pour structurer une carrière dans la food Leur vision du futur de la food Leurs food heroes Le futur de leur agence « L'avenir de la food passe beaucoup par l'expérience: aujourd'hui, cela ne suffit plus de juste proposer à manger, même si c'est très bon. Il faut réussir à construire un univers à la fois singulier et authentique. » « On met toute notre créativité, notre savoir-faire, notre force à imaginer des choses avec les meilleurs talents. » « Nous sommes à la fois des agents qui accompagnons et manageons des chefs et une agence qui imagine et produit des projets pour des marques et des lieux qui veulent travailler avec des talents de la gastronomie. » N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode ! Références : Agence La Relève : https://www.agence-lareleve.com/ À Poêle : https://www.apoele-lepodcast.com/ L'ISCPA : https://www.iscpa-ecoles.com/ L'ICART : https://www.icart.fr/ Le Bonbon : https://www.lebonbon.fr/paris/ Démotivateur : https://www.demotivateur.fr/ Alexia Duchêne : https://www.instagram.com/alexiaduchene/?hl=fr Matthias Marc : https://www.instagram.com/matthias_marc/?hl=fr Gianmarco Gorni : https://www.instagram.com/gianmarco.gorni/?hl=fr The social food : https://www.instagram.com/thesocialfood/?hl=fr Marine Gora : https://www.instagram.com/marine_gora/?hl=fr Alice Roca : https://www.instagram.com/aliceinfood/?hl=fr Fulgurance, l'Entrepôt : https://www.instagram.com/fulgurances_lentrepot/?hl=fr Rhézome : https://www.instagram.com/rhezome/?hl=fr Laila Gohar : https://www.instagram.com/lailacooks/?hl=fr Noma : https://www.instagram.com/nomacph/?hl=fr Cédric Grolet : https://www.instagram.com/cedricgrolet/?hl=fr L'épisode d'Entreprendre dans la mode de Céline Chung : https://podcasts.apple.com/fr/podcast/c%C3%A9line-phung-fondatrice-de-bao-family-d%C3%A9velopper-des/id1300541489?i=1000579299157

Présentation des invitées : Comment bosser dans la food sans être chef ? C'est après une carrière dans l'édition et le journalisme pour Julie, la restauration et l'événementiel pour Margaux que ces deux accros de la food fondent La Relève, un nom qui en dit long sur leurs intentions : réunir et accompagner au sein d'une agence, la crème de la crème des jeunes pâtissier.es, chef.fes mixologues ou encore créateur.es de contenu et leur proposer des projets créatifs sur-mesure, « en phase avec les aspirations du monde actuel » Dans ce nouvel épisode, Margaux et Julie reviennent sur leur parcours respectif, leur rencontre, la singularité de leur agence, leur vision de la food, leurs projets à venir et le succès de personnalités telles que Laila Gohar ou encore Cédric Grolet. « Notre mantra, c'est le bon chef pour le bon message. » Ce que vous allez apprendre dans cet épisode : Julie et Margaux se présentent Leurs stages dans l'édition et en agence Comment elles se sont rencontrées En quoi consiste leur métier Comment elles sourcent leurs talents La singularité de leur modèle Comment elles font grandir leurs talents Leurs conseils pour structurer une carrière dans la food Leur vision du futur de la food Leurs food heroes Le futur de leur agence « L'avenir de la food passe beaucoup par l'expérience: aujourd'hui, cela ne suffit plus de juste proposer à manger, même si c'est très bon. Il faut réussir à construire un univers à la fois singulier et authentique. » « On met toute notre créativité, notre savoir-faire, notre force à imaginer des choses avec les meilleurs talents. » « Nous sommes à la fois des agents qui accompagnons et manageons des chefs et une agence qui imagine et produit des projets pour des marques et des lieux qui veulent travailler avec des talents de la gastronomie. » N'oubliez pas de vous inscrire à la newsletter de Entreprendre Dans La Mode, les industries créatives et l'art de vivre sur www.entreprendredanslamode.com. Aussi, si vous souhaitez me contacter ou me suggérer de nouveaux invités, vous pouvez le faire sur Instagram sous le pseudonyme @entreprendredanslamode. Enfin, le plus important : laissez-moi un avis sur Apple Podcast ou iTunes, 5 étoiles de préférence ; cela m'aide à faire connaître le podcast à plus de monde et me motive à faire de meilleures interviews ! Merci de soutenir ce podcast et à bientôt pour un nouvel épisode ! Références : Agence La Relève : https://www.agence-lareleve.com/ À Poêle : https://www.apoele-lepodcast.com/ L'ISCPA : https://www.iscpa-ecoles.com/ L'ICART : https://www.icart.fr/ Le Bonbon : https://www.lebonbon.fr/paris/ Démotivateur : https://www.demotivateur.fr/ Alexia Duchêne : https://www.instagram.com/alexiaduchene/?hl=fr Matthias Marc : https://www.instagram.com/matthias_marc/?hl=fr Gianmarco Gorni : https://www.instagram.com/gianmarco.gorni/?hl=fr The social food : https://www.instagram.com/thesocialfood/?hl=fr Marine Gora : https://www.instagram.com/marine_gora/?hl=fr Alice Roca : https://www.instagram.com/aliceinfood/?hl=fr Fulgurance, l'Entrepôt : https://www.instagram.com/fulgurances_lentrepot/?hl=fr Rhézome : https://www.instagram.com/rhezome/?hl=fr Laila Gohar : https://www.instagram.com/lailacooks/?hl=fr Noma : https://www.instagram.com/nomacph/?hl=fr Cédric Grolet : https://www.instagram.com/cedricgrolet/?hl=fr L'épisode d'Entreprendre dans la mode de Céline Chung : https://podcasts.apple.com/fr/podcast/c%C3%A9line-phung-fondatrice-de-bao-family-d%C3%A9velopper-des/id1300541489?i=1000579299157

Alexis is back with less coughing. How did Perk's daughter do in the hockey tournament in Fargo last weekend? A "Karen" diner pop-up will open in March in Hollywood. LOL! Noma determines they are unsustainable and will be stopping business as usual next year. Rihanna proves again that she's a genius! 

Missed payment to the guards… MegaMillions… National Championship… Damar released… NYC / crime and strikes… Golden Globes… Paramount+ Genius… Streaming thoughts… Weinermobile gig… Headlines: McDonald's reorganization / Goldman Sachs making cuts / Victoria's Secret Brand CEO Out / Epic Games settles / AstraZeneca buys CinCor / BioNTech buys InstaDeep / John Deere settles / NOMA closing?... Who Died Today: Porn Sniffing Dog URL 7… Radio Engineer speak… ChewingTheFat@theblaze.com College National Championship… www.blazetv.com/jeffy ...Promo Code Jeffy   Learn more about your ad choices. Visit megaphone.fm/adchoices

One of the worlds most famous restaurants is closing because they decided to over pay interns and the NCAA football game was a bust last night.

One of the worlds most famous restaurants is closing because they decided to over pay interns and the NCAA football game was a bust last night.

Welcome to "You've Got to Taste This," my brand new podcast centered around dishes that are so good, you've simply got to taste them. My first guest is Noah Galuten, author of the upcoming Don't Panic Pantry Cookbook, inspired by the YouTube show he does with his wife, comedian Iliza Shlesinger. For today's episode, Noah offers up his pasta with dried porcinis, fresh rosemary, and a zippy tomato sauce that's so good, it's already entered my normal pasta rotation. In addition to explaining the recipe's origins, today we talk about everything from his solo trip to Noma in Copenhagen (where he ate reindeer penis), the best way to make pizza at home, and why fiber is more important than anything else in your diet. As for the recipe, here it is! If you make it, be sure to take pictures and tag me on Instagram @amateurgourmet. And if you have ideas for future episodes/guests, shoot me an e-mail at amateurgourmet@gmail.com. Noah Galuten's Pasta with Mushroom Rosemary Tomato Saucefrom The Don't Panic Pantry Cookbook1/2 ounce dried mushroomsSalt1 tablespoon plus 1 teaspoon olive oil1 medium onion, diced (I prefer red onion in this dish)2 garlic cloves, choppedPinch of crushed red pepper3 sprigs fresh rosemary1/2 cup dry white wine1 (28-ounce) can whole peeled tomatoes, crushed by handFreshly ground black pepper1 pound dried pastaFreshly grated Parmesan, pecorino, or a similar sharp, aged cheeseExtra-virgin olive oilPlace the dried mushrooms in a small bowl and add 1/2 cup warm water. Allow the mushrooms to soak until fully softened, about 30 minutes. Reserving the soaking water, scoop out the mushrooms, transfer them to a cutting board, and finely chop them.Bring a large pot of water to a boil for the pasta. Generously salt the water.In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the alliums are just wilted, about 2 minutes. Increase the heat to medium-high, add the chopped mushrooms, and sauté, stirring occasionally, until the onions are browning a bit at the edges, 5 to 7 minutes.Add the crushed red pepper and rosemary sprigs, stir, and toast for 30 seconds. Add the white wine and reserved mushroom soaking liquid (leaving behind any sediment at the bottom of the bowl) and scrape the bottom of the pan with a wooden spoon to deglaze any browned bits. Allow to simmer until the liquid is mostly evaporated.Add the tomatoes, season with salt and pepper, and stir. Once it is bubbling, reduce the heat to a simmer and continue simmering, covered, for about 10 minutes.Cook the pasta: Meanwhile, add the pasta to the boiling water and cook to about 1 minute shy of the package directions.Reserving 1 cup or so of pasta water, drain the pasta and transfer it to the pan with the sauce. Increase the heat to a steady simmer and stir constantly, adding a splash of pasta water as needed to get a sauce that fully coats the pasta without being soupy or overly dry, 1 to 2 minutes. Taste for seasoning and adjust.Serve immediately in bowls, topped with cheese and a drizzle of olive oil. Hosted on Acast. See acast.com/privacy for more information.

Brazil protests, F-35 purchase, Noma closing, Football health, Ice Age writing, Clue characters and more.