Podcasts about Pastis

Welcome to episode 162 of Growers Daily! We cover: if woodchips can be contaminated (like compost can), pests that refuse to be kept out, and buying the right broadfork. We are a Non-Profit! 

Ancora ebbri del tutto esaurito al BitCare Forum 2025 commentiamo il nuovo ruolo del Lightning Network, oggi visto come protocollo fondamentale per consentire ad altri sotto network della galassia Bitcoin di interoperare.Inoltre: nuovi sviluppi sul caso OP_RETURN, Revolut annuncia una collaborazione con Lightspark per portare bitcoin sulla loro everything app, la BIS fotografa l'andamento dell'adozione di bitcoin, e ci sono nuovi sviluppi dal processo contro Samourai Wallet.It's showtime!

Le plat du jour est signé Margaux Fary, cheffe aux fourneaux du restaurant Luciole à Marseille (8ème arrondissement). A l'occasion de la venue de Sidonie Bonnec, dont l'intrigue de son roman prend place dans une banlieue de Londres, Margaux Fary a créé une recette spécialement pour elle, mêlant les saveurs marseillaises à celles de la cuisine britannique : sucrine braisée, écrasé de petits pois et menthe (en clin d'oeil au mushy peas anglais), sauce à l'anis. Une entrée généreuse à retrouver en exclusivité dans son restaurant marseillais. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Welcome to episode 139 of Growers Daily! We cover: nematode control, what no-till means for crops that require digging (like potatoes), and the bees are dying at an alarming rate. Again.  We are a Non-Profit! 

Ecoutez La Vizo Conférence avec Clément Charton du 24 avril 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Ecoutez La Vizo Conférence avec Clément Charton du 24 avril 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:20:00 - Les goûts d'ici en Béarn Bigorre - Le pastis du Val d'Azun, fabriqué par Sylvain Delors dans sa distillerie artisanale, est un spiritueux 100% bio qui séduit par son goût unique et ses influences montagnardes. Découvrez ce pastis primé, né d'une passion pour les plantes et les montagnes des Pyrénées.

Un petit goût d'anisette dans le nouvel épisode d'Eau-de-Vie.“C'est une immense fierté de continuer à faire vivre cet héritage qui porte non seulement l'histoire de ma famille, mais aussi celle d'un savoir-faire artisanal, la fabrication de spiritueux”Maristella Vasserot est venue nous raconter l'histoire de Cristal Limiñana, une des plus anciennes fabriques de pastis à Marseille.Découvrez cette fabuleuse histoire de résilience et de goût, depuis 140 ans.Les amateurs de rhum de seront pas en reste !Ça se passe dans le nouvel épisode d'Eau-de-Vie.---Dans cet épisode, Constance reçoit Maristella Vasserot, à la tête de Cristal Limiñana, une des plus anciennes fabriques de pastis à Marseille.Maristella partage l'histoire de son entreprise familiale, fondée en 1884, et évoque l'héritage et les valeurs qui ont traversé les générations.Elle parle également des produits emblématiques de la distillerie, de leur évolution, ainsi que de l'expansion de la marque sur le marché français et international.Enfin, elle aborde l'innovation dans la création de nouveaux produits, notamment des anisées sans alcool et des liqueurs.Pour en savoir plus sur Cristal Limiñana

In this episode, Carrie and Petrovsky have awkward run-ins with their respective friend groups! Did Petrovsky leave a bad impression with the girls? Or was it a Carrie Tracker for her to interrupt his work time?

Millenium marks an electrifying collaboration between DJ Nano, K-Style, and Rebeka Brown, delivering a dynamic fusion of peak-time techno and hard dance energy. Rebeka Browns powerful and soulful vocals serve as the centerpiece, driving the track with emotional intensity and dancefloor command. The original mix is a masterclass in peak-time techno, combining relentless rhythms, sweeping synths, and thunderous drops that captivate the crowd. The release is elevated further by remix from Pastis & Buenri and Ruboy, who inject their signature hard dance flair. These reimaginings amplify the energy with rapid basslines, explosive beats, and a harder, faster pace, offering thrilling new perspectives on the track. Released under Union Three, Millenium is a genre-defying anthem poised to make waves across festivals and club circuits, cementing its place as a highlight of 2025s electronic music scene. https://lnk.to/UIII50

Millenium marks an electrifying collaboration between DJ Nano, K-Style, and Rebeka Brown, delivering a dynamic fusion of peak-time techno and hard dance energy. Rebeka Browns powerful and soulful vocals serve as the centerpiece, driving the track with emotional intensity and dancefloor command. The original mix is a masterclass in peak-time techno, combining relentless rhythms, sweeping synths, and thunderous drops that captivate the crowd. The release is elevated further by remix from Pastis & Buenri and Ruboy, who inject their signature hard dance flair. These reimaginings amplify the energy with rapid basslines, explosive beats, and a harder, faster pace, offering thrilling new perspectives on the track. Released under Union Three, Millenium is a genre-defying anthem poised to make waves across festivals and club circuits, cementing its place as a highlight of 2025s electronic music scene. https://lnk.to/UIII50

Durant la préhistoire, les cueilleurs-chasseurs ramassaient un peu tout ce qu'ils trouvaient dans la nature et l'escargot a fini dans nos assiettes. Pour réaliser un feuilleté escargots champignons pour 4 personnes, vous aurez besoin de 4 douzaines d'escargots, une échalote, une gousse d'ail, 4 feuilletés, 100g de girolles, 20g de persil frais, 30cl de crème fraîche, du Pastis, du sel et du poivre.

Pastis et soleil, un duo évident. Mais qui a dit que Marseille avait le monopole ? Direction l'Île de Ré, où Élodie Nardese et Didier Dorin ont eu une idée lumineuse en 2015 : créer un pastis local, né du mariage entre terroir et innovation. Découvrez avec nous ce pastis qui sent bon l'air marin.... Ecoutez C'est ça la France avec Vincent Perrot du 30 novembre 2024.

It's our 500th episode! Thank you to everyone who has been following along since 2018 and to those who are brand-new to our universe. We had to mark this big episode with one of our absolute favorites in the world of baking, business, and cookbook writing. Christina Tosi is the founder of the singular Milk Bar bakery and the author of many must-own cookbooks. Her latest is her best one yet: Bake Club: 101 Must-Have Moves for Your Kitchen tackles all the baking questions (and perhaps struggles) home bakers might have. We talk about what makes a great weekend baking project and how some recipes are ideal for the time-strapped. Tosi talks about the good-old Momofuku days and how a big life change is making her rethink her own cooking habits. Also, the holiday Reese's ranked! Thank you again for all the wonderful messages over the years! We love hearing from you and bringing you our show a couple times each week.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza's birthday, including trips to Pastis and the Alvin Ailey retrospective at The Whitney, the Baldor x The Sussmans collab is really fun, as is The Shirtosphere. Also, a box grater PSA, Malcolm Livingston II's August Novelties is incredible, JJ Johnson is previewing a cool new restaurant concept, Aquavit's bar room menu is the perfect way to try high-caliber Swedish cooking in NYC.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.

Fin octobre 1959 : René Goscinny et Albert Uderzo étaient tous les deux sur la terrasse de l'appartement HLM d'Uderzo à Bobigny, et en une journée à grand renfort de cigarettes et de verres de Pastis, ils ont trouvé et dessiné : les personnages, le village, le décor... Tout l'univers d'Astérix est né en quelques heures. On peut parler de coup de génie...

Ecoutez Le 2ème œil de Philippe Caverivière avec Philippe Caverivière du 17 octobre 2024.

Ecoutez Le 2ème œil de Philippe Caverivière avec Philippe Caverivière du 17 octobre 2024.

La lavande, le thym, les genièvres…Ça fait plus de 120 ans que les Distilleries et Domaine de Provence travaillent les aromates locaux pour produire apéritifs et liqueurs.Il y en a un que vous connaissez forcément, c'est le pastis Henri Bardouin.Mais de nombreuses autres références authentiques sont à découvrir dans cette distillerie familiale.Dans cet épisode de Eau-de-Vie, on reçoit Antoine Robert, président et directeur général des Distilleries et Domaines de Provence. Ensemble, on explore l'histoire de la distillerie, fondée en 1898, et son évolution à travers les générations. Antoine partage son parcours personnel, sa passion pour les spiritueux, et les défis qu'il a rencontrés en prenant la direction de l'entreprise familiale. On discute également des produits emblématiques tels que le pastis Henri Bardouin, l'absinthe et le Rinquinquin, ainsi que des projets futurs pour la distillerie.Pour en savoir plus sur les Distilleries et Domaines de Provence

1) “Dormivamo, poi un botto enorme e morti ovunque”. Israele colpisce la zona umanitaria di Al Mawasi. Almeno 19 morti. Nel campo centinaia di migliaia di persone cercano rifugio dopo essere scappati dal sud e dal nord della striscia. In esteri, la testimonianza da Gaza. (Sami Abu Omar, Hani Gaber) 2) Stati Uniti. Questa notte l'atteso dibattito presidenziale tra Trump e Kamala Harris. Secondo il New York Times, potrebbero essere i 90 minuti più rischiosi della politica americana da generazioni. (Roberto Festa) 3) L'Europa si chiude. Mentre decine di migliaia di persone cercano ogni anno di raggiungere le coste europee, gli stati dell'unione cercano di chiudere anche le frontiere interne. Dopo la Germania, anche l'Olanda propone di rafforzare i controlli alle frontiere. Intanto migliaia di persone restano bloccate e rischiano la vita. Il caso di Polonia e Spagna. (Walter Rahue, Massimo Congiu, Giulio Maria Piantadosi) 4) A Marsiglia vince il cuore. La rivolta dei tifosi dell'Olimpique Marseille contro l'azienda produttrice del Pastis, il liquore simbolo della città francese fa saltare un accordo multi-milionario con il Paris Saint-Germain. (Elena Brizzi)

Après quelques jours de frayeur absolue, les fans de l'OM retrouvent des couleurs. Des couleurs, et surtout du jaune, puisque Pernod Ricard a finalement cédé : le PSG ne sera pas sponsorisé par le pastis marseillais. Depuis lundi dernier, jour de l'annonce du partenariat, c'était pas le mistral mais un vent de panique qui soufflait à Marseille. Et vous pouvez compter sur l'appel trop con pour en remettre une couche : Martin a appelé un bar, à Marseille évidemment, pour leur annoncer qu'ils allaient arrêter de vendre du pastis

On entend beaucoup parler du pastis devenu sponsor du PSG cette semaine... Mais savez-vous comment est né la célèbre boisson que l'on apparente à Marseille ?

There are many things I love about living in France, one of which is enjoying the French Apéro.It embodies so much of what the French are famous for, as it perfectly represents the ability to enjoy the simple pleasures in life.The French culture fascinates me. They have an excellent attitude towards life, especially here in rural France. They work to live rather than live to work. They take the time to see what's around them, spend time with their family, and embrace the good things in life.So let's dive in and discover all there is to know about that fantastic pastime known as the French Apéro and the history of one of the most famous drinks in France, Pastis.For full notes and details on today's episode follow the links below:Everything You Need To Know About French Apéro HourThe History Of One the Most Popular Drinks in France, PastisI'm Kylie Lang, owner of Life in Rural France, a travel blog dedicated to helping others explore & discover all that France has to offer. On the blog, you'll discover sections covering:City Guides - everything you need to know about visiting cities such as Paris, Bordeaux, Carcassonne, Rouen, La Rochelle and many more.Moving to France - lots of resources to help you plan your move from visas and insurance to sim cards and watching TV.French Travel News - discover what's happening in France, from festivals and events to the latest deals and offers.If there is anything you'd like to know about living in France, the French culture or the history of this wonderful country, feel free to DM me on Instagram @lifeinruralfrance

RediffusionLe pastis demeure la boisson emblématique du Midi. Son goût particulier, parfumé à l'anis, est bien connu des amateurs. Mais il est parfois difficile de faire une première différence entre le pastis et le Ricard.Une fois en bouche, en effet, il est difficile de distinguer ces deux boissons. En fait, le pastis est le nom générique donné à cet apéritif anisé, alors que le Ricard est une marque de pastis, créée en 1932, par l'industriel Paul Ricard, qui lui a donné son nom.Confectionné avec de l'aneth, qui donne sa saveur anisée à la boisson, mais aussi du fenouil, de la sarriette, du thym ou de la réglisse, le pastis est en fait connu depuis l'Antiquité.Ceci étant, un amateur averti pourra faire la différence entre un pastis et un Ricard. En effet, la seconde boisson est élaborée à partir d'une recette en partie secrète, qui comprend notamment de l'aneth et de la réglisse d'origine asiatique.Le goût particulier du Ricard s'explique donc par l'utilisation d'herbes spécifiques, dont le dosage répond à des règles précises. Par ailleurs, la nature du processus de macération des plantes confère à la boisson une saveur plus intense.Et le Pernod?Le Pernod est une autre marque d'alcool anisé, la plus ancienne puisque sa création remonte à 1805. C'est en effet un industriel du nom de Perrenod (dont le nom deviendra Pernod) qui, s'inspirant d'une recette de la fin du XVIIIe siècle, créé une première distillerie à Pontarlier et fonde la maison Pernod Fils l'année suivante.La boisson actuelle, mise au point en 1938, se compose du mélange de nombreuses plantesaromatiques, comme l'anis, bien entendu, mais aussi le fenouil, la coriandre ou la menthe.Mais le goût d'un Pernod n'est pas tout à fait comparable à celui d'un pastis ou d'un Ricard. En effet, il ne contient pas de réglisse, ou alors dans des proportions très faibles. C'est l'absence de cette plante qui, pour un amateur averti, fait toute la différence entre un Permod et les autres alcools anisés. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Estaban Benjamín y Manuel echándose una siesta playera debajo de la sombrilla, soñando con un libre directo de Lucas Pérez y con un ascenso festejado tres veces, cuando de repente un balonazo envuelto en arena les golpeó y los despertó del dulce letargo. Sacudiéndose aún la ensoñación, les pareció ver a Javier Tebas huyendo del lugar mientras dejaba escapar una risa malévola. ¿Cuán abnegado y duro es el oficio del podcaster deportivista que debe dejar de yacer en esa cama de laureles en la que durante años anhelaba dormir para, “oh, shit, here we go again”, enfrentarse una vez más a aquello que convierte la bendición de ser hincha de El Mejor Club del Mundo (marca registrada) en un camino de padecimiento? ¿Por qué no es posible gozar durante unas semanas más de ser deportivista sin tener que enfrentarnos a esa cosa tan vulgar y desagradable de la competición futbolística? ¿Acaso nadie ve que existe algo inherentemente malo y perverso en que el fútbol contamine el 90 por ciento de las semanas del calendario anual? ¿Debemos respetar un engendro bautizado como La Liga Hypermotion V (en serio, ¿en qué momento nos hemos vuelto todos así de idiotas para mudar la sobria dignidad de algo llamado Segunda División por el nombre de un recopilatorio de Pastis & Buenri?)? ¿No tiene la ONU algo que decir sobre la obligación de empezar a jugar a mediados de agosto un torneo con 22 equipos y playoffs que, si te descuidas, se morderá la cola como el Uróboros y acabará en verano de 2025? Esperad, que aún quedan más preguntas retóricas. ¿Es ¡Cuánto sufrimos, Martín! Podcast el proyecto de dos señores un poco vagos a los que tanto fútbol se les hace algo de bola? Sí, tampoco hay que negar las evidencias. ¿Preferirían ambos enredar un poco más sobrerreaccionando a un amistoso contra el Rácing Vilalbés, leyendo rumores sin fundamento, repartiendo valerones al azar e indagando en dónde compran el pescado los fichajes del Deportivo? Ciertamente. ¿Pero estáis ante un nuevo episodio donde se habla, ¡qué remedio!, de pronósticos y dudas ante el primer partido de fútbol profesional, muy profesional, del Deportivo en cinco temporadas? Que estéis leyendo esto, así lo prueba. A disgusto, un poco a la fuerza, pero aquí estamos de nuevo metiendo la cabeza dentro de las fauces de la bestia. Nos persignamos y nos zambullimos. Fúbol, papá.

A small Pastis, a game of boules and a conversation putting the rock and roll world to rights, which this week includes … … why Debbie Harry and Mick Jagger worked so well on the small screen. … Elvin Pelvin on the Bilko Show and how Elvis was modelled on Tony Curtis. … An American Werewolf In London, The Birds, Invasion of the Bodysnatchers, Don't Look Now, Nightmare On Elm Street and other old movies being rebooted. … how Patti Smith based an entire career on looking like Keith Richards in 1972 and making records that sounded like they were produced by someone who looked like Keith Richards in 1972. … a record separated from its sleeve ceases to exist. … why doesn't anyone remake classic albums? … “Once we had something complete and perfect. And what happened? You spent it!” … how CDs never have “materiality”. … further proof that Oasis are the most conservative thing in pop music. … primitive connections and how the album sleeve is the same size as a native American warrior's shield. … sounds that date records precisely - eg the syndrum. Plus birthday guest Patrick Butler.Find out more about how to help us to keep the conversation going: https://www.patreon.com/wordinyourear Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

A small Pastis, a game of boules and a conversation putting the rock and roll world to rights, which this week includes … … why Debbie Harry and Mick Jagger worked so well on the small screen. … Elvin Pelvin on the Bilko Show and how Elvis was modelled on Tony Curtis. … An American Werewolf In London, The Birds, Invasion of the Bodysnatchers, Don't Look Now, Nightmare On Elm Street and other old movies being rebooted. … how Patti Smith based an entire career on looking like Keith Richards in 1972 and making records that sounded like they were produced by someone who looked like Keith Richards in 1972. … a record separated from its sleeve ceases to exist. … why doesn't anyone remake classic albums? … “Once we had something complete and perfect. And what happened? You spent it!” … how CDs never have “materiality”. … further proof that Oasis are the most conservative thing in pop music. … primitive connections and how the album sleeve is the same size as a native American warrior's shield. … sounds that date records precisely - eg the syndrum. Plus birthday guest Patrick Butler.Find out more about how to help us to keep the conversation going: https://www.patreon.com/wordinyourear Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

A small Pastis, a game of boules and a conversation putting the rock and roll world to rights, which this week includes … … why Debbie Harry and Mick Jagger worked so well on the small screen. … Elvin Pelvin on the Bilko Show and how Elvis was modelled on Tony Curtis. … An American Werewolf In London, The Birds, Invasion of the Bodysnatchers, Don't Look Now, Nightmare On Elm Street and other old movies being rebooted. … how Patti Smith based an entire career on looking like Keith Richards in 1972 and making records that sounded like they were produced by someone who looked like Keith Richards in 1972. … a record separated from its sleeve ceases to exist. … why doesn't anyone remake classic albums? … “Once we had something complete and perfect. And what happened? You spent it!” … how CDs never have “materiality”. … further proof that Oasis are the most conservative thing in pop music. … primitive connections and how the album sleeve is the same size as a native American warrior's shield. … sounds that date records precisely - eg the syndrum. Plus birthday guest Patrick Butler.Find out more about how to help us to keep the conversation going: https://www.patreon.com/wordinyourear Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Resort in a Canyon Karuizawa Day 2 Trip Within Nagano Japan LWJ Season 3 Ep 25 TimeStamp for the start of our talk on Karuizawa is 13:30 Follow the link to share your story of Japan or our show for this summer's three-year celebration :). Link available on my story and in the show's resource document :). https://docs.google.com/forms/d/e/1FAIpQLSdP0PK6DsDTo3HFXxxlICFsEF91c-Wr10CeKeREdrqWjg9BrA/viewform?usp=sf_link    Lost Without Japan Instagram:  https://www.instagram.com/lostwithoutjapan/  Please Consider Kindly Supporting Our Crowd Funded Show By Supporting Us Through Our Shows Patreon: https://patreon.com/lostwithoutjapanpodcast?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator Google Shared Maps For This Episode:  https://maps.app.goo.gl/s5GwP24Cos2qqdLh9  Budget Car Rental Japan:  https://www.budgetrentacar.co.jp/en/reserve/ :   Dormy Club Karuizawa: https://www.dormy-karuizawa.jp/ Pastis キッチン＆カフェ パスティス (Facebook): https://www.facebook.com/karuizawa.Pastis  Tablelog for Pastis: https://tabelog.com/nagano/A2003/A200301/20020079/?fbclid=IwZXh0bgNhZW0CMTAAAR1YA7FP6jW5_xk4_Zj_M38_ZZMh2hV_kL3f4eJf36HcNuf6g79JjYequys_aem_-YLoTFRJSYKhQoO2oz3tqw  Karuizawa Sengataki Hot Spring 軽井沢千ケ滝温泉:https://maps.app.goo.gl/sYBwYH3SjLaGtQDn7 Karuizawa Sengataki Hot Spring 軽井沢千ケ滝温泉 tickets: https://www.princehotels.co.jp/sengataki/hours/  Karuizawa Wild Bird Sanctuary: https://picchio.co.jp/facility/wildforest/  Shiraito Waterfall 白糸の滝: https://maps.app.goo.gl/XSNmYTUkiyCdbu1E9  Shiraito Waterfall 白糸の滝 official website: https://www.town.karuizawa.lg.jp/www/contents/1001000000697/index.html  Tasaki Museum of Art 田崎美術館: https://maps.app.goo.gl/kf3qdyj9oCNy9sLR9  Tasaki Museum of Art 田崎美術館 Official Site: https://tasaki-museum.org/  Onioshidashi Volcanic Park in Jōshinetsu Highlands National Park: https://maps.app.goo.gl/RBDTYve3Zze6yvb67  Sonmin-Shokudo:  https://maps.app.goo.gl/8xj2JDsJqDhkqfvD9  Sonmin-Shokudo Official Site:  https://www.hoshino-area.jp/sonmin-shokudo/#usage-guide  Kawakami-An Sekireibasi Branch 川上庵 せきれい橋店 Soba Shop:  https://maps.app.goo.gl/UcraFiMVfaTXU5gu9  Kawakami-An Sekireibasi Branch 川上庵 せきれい橋店 Soba Shop: Official Site: https://www.kawakamian.com/shops/karuizawa2.php  The Cowboy House Steakhouse: https://maps.app.goo.gl/zJNfaQRP9BbeBiyN6  軽井沢星野エリア Karuizawa Hoshino Area Guide: https://www.hoshino-area.jp/  Hoshinoya Karuizawa Valley Resort 星のや軽井沢: https://maps.app.goo.gl/cByNcNdzSB9fbdaF8   Hoshinoya Karuizawa Valley Resort Official Webpage 星のや軽井沢: https://hoshinoresorts.com/ja/hotels/hoshinoyakaruizawa/  Song of the Show:  For our song of the show to take us out today, I will share Forget It by Yorushika, which has been stuck on repeat for me lately. https://www.youtube.com/watch?v=NTcjpGnuNJs  The link to Google Doc that includes Google Maps for all cities covered on Lost Without Japan, as well as the link to Amazon for travel purchase recommendations and other helpful information for your travel to Japan, can be found at: https://docs.google.com/document/d/1WEVbRmvn8jzxOZPDaypl3UAjxbs1OOSWSftFW1BYXpI/edit?usp=sharing   

Un épisode en public, c'est une première et ce fut une vraie joie ! Merci mille fois à Marie Robert (@philosophyissexy) d'avoir accepté cette invitation, j'ai beaucoup de chance de l'avoir à nouveau au micro de Cité Radieuse !  Un petit up-date d'un épisode enregistré à Paris en 2020 ; depuis sa vie personnelle et professionnelle a changé, la mienne aussi, celle de la Cité Phocéenne aussi donc il y avait beaucoup à dire. Il est y question de Marseille, de Simone de Beauvoir, d'amitié, d'un lieu atypique et fabuleux tout près de la Belle de Mai et de beaucoup d'autres choses encore ... J'ai adoré partager ce moment avec Marie pour plein de raisons, elle et moi "on se sait" comme disent les plus jeunes. J'ai adoré entendre le public réagir, voir vos sourires et vous rencontrer en vrai ! Merci pour tout à la dream tcheam de La Claque Party, pour la confiance, pour l'organisation, pour votre patience, pour la pertinence des tables-ronde et vos sourires à vous aussi ! Rendez-vous l'année prochaine ! Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

En 2017, la ville de Marseille accueillait une étape de "contre-la-montre en individuel" du 104e Tour de France. Jean-Claude Gaudin, le maire de Marseille de 1990 à 2020, était alors le premier à prendre la parole pour cette table ronde 'spéciale cyclisme'. Tous les jours, retrouvez en podcast une archive des meilleures imitations de Laurent Gerra.

A quick tour of a favorite French tipple, Pastis. It was created to scratch the itch of the once banned Absinthe. How is it different? How should one drink it? Why does the word show up in some political circles? Click play, enjoy. Resources from this episode: Books: Society of Wine Educators: Certified Specialist of Spirits (CSS) Study Guide, Nickles, J. (2020) The Oxford Companion to Spirits and Cocktails [Kindle Edition], Wondrich, D & Rothbaum, N., (2022) Websites and Digital Document Files: College of Europe [Department of EU International Relations and Diplomacy Studies]: ‘Pastis Power Europe': An Assessment of the EU's Actorness in International Investment Politics, Topete, P. D. (June 2016) http://aei.pitt.edu/85949/1/edp_6_2016_diaztopete.pdf Eur LEX: Access to European Law, Annex 1 [Categories of Spirit Drinks], 26 [Pastis] & 27 [Pastis de Marseille], (15 August 2022) https://eur-https://eur-lex.europa.eu/eli/reg/2019/787/2022-08-15 France Today: Pass the Pastis - A History of France's Second Favorite Drink (5 June 3013) https://francetoday.com/food-drink/wine_and_spirits/pass_the_pastis/?ssp=1&darkschemeovr=1&setlang=en&cc=US&safesearch=moderate Politico: Pass the Pastis, says principled Pascal (26 February 2003) https://www.politico.eu/article/pass-the-pastis-says-principled-pascal/ Taste France Magazine: Everything You Need to Know about Pastis, Denig, V. https://www.tastefrance.com/magazine/article/everything-you-need-know-about-pastis Glass in Session Episodes Relevant to - or Mentioned in - This Episode: S8E4: Let'sAbsinthe https://glassinsession.libsyn.com/website/s8e4-lets-absinthe Glass in Session® swag mentioned in this show: https://www.teepublic.com/user/glass-in-session Glass in Session® is a registered trademark of Vino With Val, LLC. Music: “Write Your Story” by Joystock (Jamendo.com cc_Standard License, Jamendo S.A.)

Han pasado demasiadas cosas hoy: un nuevo caso de corrupción que dará para documental, un cura narcotraficante, Feijóo desenfrenado y el mundo vuelve a estar en peligro por enésima vez. Todo lo peor del día de hoy te lo cuenta lo mejor del día de hoy.

Han pasado demasiadas cosas hoy: un nuevo caso de corrupción que dará para documental, un cura narcotraficante, Feijóo desenfrenado y el mundo vuelve a estar en peligro por enésima vez. Todo lo peor del día de hoy te lo cuenta lo mejor del día de hoy.

Si vous avez une bouteille de Ricard près de vous, vous lirez sur le verre : "pastis de Marseille". Parce que le "vrai" pastis est bien "de Marseille". Pourquoi ? Du lundi au jeudi, Olivier Dauvers vous dévoile les secrets des produits et des marques que vous achetez tous les jours. Bons plans, anecdotes insolites...

Si vous avez une bouteille de Ricard près de vous, vous lirez sur le verre : "pastis de Marseille". Parce que le "vrai" pastis est bien "de Marseille". Pourquoi ? Du lundi au jeudi, Olivier Dauvers vous dévoile les secrets des produits et des marques que vous achetez tous les jours. Bons plans, anecdotes insolites...

Si vous avez une bouteille de Ricard près de vous, vous lirez sur le verre : "pastis de Marseille". Parce que le "vrai" pastis est bien "de Marseille". Pourquoi ? Du lundi au jeudi, Olivier Dauvers vous dévoile les secrets des produits et des marques que vous achetez tous les jours. Bons plans, anecdotes insolites...

‘Fanfares and Tears' Pan as Magician of Inspiration Brings Joy and Melancholy by Transmogrification Pan gets Deeper then Deeper than Deep! ‘Digging in the Dirt - to find the Places we got Hurt'  ‘Prepare for the Big Reveal' In front of the TV Going through Puberty Fluorescent Erotica as Manhood dawns Between the Adult and the Child Lies the Hissing of Summer Lawns ‘Sanctuary of the WC?' Up the Ladder to the Roof Where Pan can hear Heaven much better Spontaneous Social Interactions The Things that Dreams are made of Like Pooing on Summer Lawns ‘Iggy Pop - Pulling Punches - Changing Heads' Blurring Modern and Old - Carrying the Torch Lightnin' Hopkins played the Blues out on the old Church Porch Worship at the Shrine of Saint John Coltrane Iggy saves Pan from Eviction and pain  ‘Where's Iggy Pop – He's Behind You!' ‘The Idiot' squeals like a Liverpool Bus Everything Must Change when we get too Close It's a Hustler's mentality – A Taiko player's Wet dream  The Zen of Hitting and Swing – Pan lost his heart to a piano playing sunbeam! ‘Improvisation – Riffin' on the Rhyme' Don't put Sugar on Shit – Pass the Pastis mon Petit The Hobbits' Vibe of Dining out – We love The French, the way they Pout The American Entitlement – Wearing Shorts to Dinner It's Lol and Pan's Enlightenment – Everyone's a Winner! ___ Respect: Samuel ‘Lightnin' Hopkins (March 15, 1912 – January 30, 1982) ___ CONNECT WITH US: Curious Creatures: Website: https://curiouscreaturespodcast.com Facebook: @CuriousCreaturesOfficial Twitter: @curecreatures Instagram: @CuriousCreaturesOfficial Lol Tolhurst:  Website: https://loltolhurst.com Facebook: @officialloltolhurst  Twitter: @LolTolhurst  Instagram: @lol.tolhurst  Budgie:  Facebook: @budgieofficial  Twitter: @TuWhit2whoo Instagram: @budgie646 Lol Tolhurst x Budgie x Jacknife Lee: Facebook: @loltolhurstxbudgiexjacknifelee  Twitter: @LolBudgieJCKNF Instagram: @lolxbudgiexjacknifelee Curious Creatures is a partner of the Double Elvis podcast network. For more of the best music storytelling follow @DoubleElvis on Instagram or search Double Elvis in your podcast app. Learn more about your ad choices. Visit megaphone.fm/adchoices

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Stephanie Meyer and the boys have been shuffling schedules for some time hoping to connect on an episode of your favorite podcast, and it happened exactly as it was meant to. This wonderful human, coach, personal chef, instructor, author, caterer and actual beam of light (scientifically confirmed), brought Ben and Charles SNACKS!!!-- including the titular tunabutter-- to share alongside a whole lotta beverages, and a truly wide ranging talk about life, in the library at Semple Mansion. LFE is still learning some new tricks, as one of the topics of the week comes courtesy of Friend of the Podcast™ Stephanie March (the shorter Steph in this tall/short crime fighting duo). Without further ado:

Fashion designer, podcaster and cabaret singer Isaac Mizrahi joins the show. Over omelets and quiche, Isaac talks about dinner parties with Nora Ephron, being a young gay designer during the height of the AIDs crisis, and career risks he's taken that not everyone believed in. This episode of Dinner's On Me was recorded at Pastis in the West Village, NYC. Want next week's episode now? Subscribe to Dinner's on Me PLUS. As a subscriber, not only do you get access to new episodes one week early, but you'll also be able to listen completely ad-free! Just click “Try Free” at the top of the Dinner's on Me show page on Apple Podcasts to start your free trial today. A Sony Music Entertainment & A Kid Named Beckett production. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Le pastis demeure la boisson emblématique du Midi. Son goût particulier, parfumé à l'anis, est bien connu des amateurs. Mais il est parfois difficile de faire une première différence entre le pastis et le Ricard.Une fois en bouche, en effet, il est difficile de distinguer ces deux boissons. En fait, le pastis est le nom générique donné à cet apéritif anisé, alors que le Ricard est une marque de pastis, créée en 1932, par l'industriel Paul Ricard, qui lui a donné son nom.Confectionné avec de l'aneth, qui donne sa saveur anisée à la boisson, mais aussi du fenouil, de la sarriette, du thym ou de la réglisse, le pastis est en fait connu depuis l'Antiquité.Ceci étant, un amateur averti pourra faire la différence entre un pastis et un Ricard. En effet, la seconde boisson est élaborée à partir d'une recette en partie secrète, qui comprend notamment de l'aneth et de la réglisse d'origine asiatique.Le goût particulier du Ricard s'explique donc par l'utilisation d'herbes spécifiques, dont le dosage répond à des règles précises. Par ailleurs, la nature du processus de macération des plantes confère à la boisson une saveur plus intense.Et le Pernod?Le Pernod est une autre marque d'alcool anisé, la plus ancienne puisque sa création remonte à 1805. C'est en effet un industriel du nom de Perrenod (dont le nom deviendra Pernod) qui, s'inspirant d'une recette de la fin du XVIIIe siècle, créé une première distillerie à Pontarlier et fonde la maison Pernod Fils l'année suivante.La boisson actuelle, mise au point en 1938, se compose du mélange de nombreuses plantesaromatiques, comme l'anis, bien entendu, mais aussi le fenouil, la coriandre ou la menthe.Mais le goût d'un Pernod n'est pas tout à fait comparable à celui d'un pastis ou d'un Ricard. En effet, il ne contient pas de réglisse, ou alors dans des proportions très faibles. C'est l'absence de cette plante qui, pour un amateur averti, fait toute la différence entre un Permod et les autres alcools anisés. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Le pastis demeure la boisson emblématique du Midi. Son goût particulier, parfumé à l'anis, est bien connu des amateurs. Mais il est parfois difficile de faire une première différence entre le pastis et le Ricard. Une fois en bouche, en effet, il est difficile de distinguer ces deux boissons. En fait, le pastis est le nom générique donné à cet apéritif anisé, alors que le Ricard est une marque de pastis, créée en 1932, par l'industriel Paul Ricard, qui lui a donné son nom. Confectionné avec de l'aneth, qui donne sa saveur anisée à la boisson, mais aussi du fenouil, de la sarriette, du thym ou de la réglisse, le pastis est en fait connu depuis l'Antiquité. Ceci étant, un amateur averti pourra faire la différence entre un pastis et un Ricard. En effet, la seconde boisson est élaborée à partir d'une recette en partie secrète, qui comprend notamment de l'aneth et de la réglisse d'origine asiatique. Le goût particulier du Ricard s'explique donc par l'utilisation d'herbes spécifiques, dont le dosage répond à des règles précises. Par ailleurs, la nature du processus de macération des plantes confère à la boisson une saveur plus intense. Et le Pernod? Le Pernod est une autre marque d'alcool anisé, la plus ancienne puisque sa création remonte à 1805. C'est en effet un industriel du nom de Perrenod (dont le nom deviendra Pernod) qui, s'inspirant d'une recette de la fin du XVIIIe siècle, créé une première distillerie à Pontarlier et fonde la maison Pernod Fils l'année suivante. La boisson actuelle, mise au point en 1938, se compose du mélange de nombreuses plantes aromatiques, comme l'anis, bien entendu, mais aussi le fenouil, la coriandre ou la menthe. Mais le goût d'un Pernod n'est pas tout à fait comparable à celui d'un pastis ou d'un Ricard. En effet, il ne contient pas de réglisse, ou alors dans des proportions très faibles. C'est l'absence de cette plante qui, pour un amateur averti, fait toute la différence entre un Permod et les autres alcools anisés. Learn more about your ad choices. Visit megaphone.fm/adchoices

L'appel trop con de Rire & Chansons - Tous les jours à 8h45

Dj Pastis & Buenri nos hablan de la música de como el #remember ha vuelto con fuerza y como la #makina es un estilo muy vivo hoy. Hablamos del mundo de las sustancias de la sucia y de XQUE. #DJPASTIS #PASTISYBUENRI --- Send in a voice message: https://podcasters.spotify.com/pod/show/la-aldea/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Pastis ou Ricard, les anisés sont diabolisés, montrés du doigt comme les pires ennemis d'un régime d'été. Pourtant, ils semblent avoir été adoptés par bon nombre d'amateurs d'apéritifs en terrasse dès les premiers beaux jours. Dans ce nouvel épisode de Parlons Vin, Alicia Dorey, responsable éditoriale du Figaro Vin, vous parle d'hydratation et de terrasses ensoleillées. Et n'oubliez pas : parlons peu mais Parlons Vin !   Vous pouvez écouter cet épisode sur Figaro.fr et sur les plateformes d'écoutes : Apple Podcast, Spotify, Amazon Music, Deezer. Montage : Antoine Lion Ranty

Rencontre avec Antoine Robert, des Distilleries et Domaines de Provence en visite en Australie, pour nous parler de terroirs et de traditions françaises

In this week's episode, Merritt breaks down every detail from her recent trip to the Big Apple! Find out what she packed, where she ate, who she saw, what she bought and everything in between. You'll also hear a review of where she stayed and the off-broadway show, Titanique! Follow on Instagram @beckandcallpodcast for an episode visual guide! At the top of the episode, Merritt shares a few short but sweet recs & reviews, including the new podcast she's obsessed with, the music she's playing on repeat, and the new TV show she finished in just a couple of days. THANKS TO THIS WEEK'S SPONSORS, COZY EARTH AND JENNI KAYNE! Enjoy 35% off site wide at CozyEarth.com when you use code BECKANDCALL Get 15% off at JenniKayne.com/BeckandCall with code BECKANDCALL MENTIONED IN THIS EPISODE: Suki Waterhouse, Don't Look For Me by Wendy Walker, Shameless Podcast, The Diplomat on Netflix, The Marlton, Waverly Inn, The Lowell, Jolene, Cafe Panna, Saint Theo's, American Bar, Hudson Clearwater, Maman, Pastis, Titanique, Charlie Bird, Match 65, Cucina Alba, Magnolia Bakery, Bagel Pub

Christophe Hondelatte raconte l'année 1990 en puisant dans les archives d'Europe 1. Au programme : Les Lions Indomptables vedette du mondial de foot, la fin des pubs pour "Pastis 51" à la télé, les Américains qui squattent les salles de ciné et les Pink Floyd au pied du mur.

New year, same old Sex and the City rewatch episodes. The ladies are back to discuss the few remaining wintery episodes of Season Six, The Cold War. Carrie ponders if she and the Russian have anything in common, Miranda cures her tabloid addiction, Charlotte becomes a pageant mom, and Samantha's wigs get real problematic, real fast. Digressions include: the dark tone of 1980's teen films, Pastis, valet parking shoes, word of the year, and menty-bs.The New York Times profile of Candace Bushnell Chelsea referenced. Today's episode is brought to you by Dipsea! Our listeners get an extended 30 day free trial when you go to DipseaStories.com/Outfit!As well as, GreenChef. Go to GreenChef.com/outfit60  and use code outfit60 to get 60% off plus free shipping.Want to hear a deep dive on Kim Cattrall's out-of-print sex manual? Or Love Actually? Become a Patron! Go to Patreon.com/EveryOutfitWE HAVE A HOTLINE! Disagree with us? Make your case and we may play it on the show. Questions, secrets, or gossip from the And Just Like That set are also welcome. Call 323-486-6773