Podcasts about Per se

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality

Devin Finigan, chef owner of Aragosta at Goose Cove in Maine, is an award-winning chef who never attended culinary school. In our conversation, she shares her unconventional journey into the culinary world, highlighting her passion for cooking, the artistic process behind plating a dish, and the importance of mentorship and travel in her growth as a chef. With unmatched enthusiasm, she discusses the challenges and lessons learned from opening her first restaurant, the importance of nature and seasonal ingredients in her cooking, and her determination to create a unique dining experience. Frankly, Devin could have written the No Time to be Timid Manifesto herself. Prepare to be inspired! Take AwaysPersistence is key in pursuing your dreams.Community support can make a significant difference.Courage is needed to embrace change and growth.The journey of entrepreneurship is filled with learning opportunities.Dreaming big can lead to unexpected adventures. Resources Learn more about Chef Finigan and Aragosta at Goose Cove here. Follow them on instagram.   And other resources of note:  Savannah College of Art and Design (SCAD) Eliot Coleman of Four Season Farm Dan Barber, Stone Barns Thomas Keller, Per Se

Qu'ont en commun Alexandre le Grand, surnommé le Lion, et le lieutenant Lysandre d'Amphipolis, dit la Mule ? Un monstre. Un Predator. Voilà leur lien. Plongez en 330 avant Jésus-Christ, au cœur de la conquête de la Perse. Quatre ans après avoir franchi les Dardanelles, Alexandre poursuit l'ombre fuyante du roi Darius III, traçant son chemin à travers l'Orient comme un feu dévorant. Ivre de colère et de vin, le roi Alexandre se montre impitoyable à son arrivée devant les portes de Persépolis. Les cendres de la cité dansent encore dans les vents de l'aube lorsque l'armée reprend sa marche. C'est là que notre histoire commence. L'histoire d'un roi, d'un vétéran… et d'un chasseur venu des étoiles.

Guillaume Zika began his career in some of France's most revered Michelin-starred kitchens, honing his craft in Paris and the south of France before moving on to Per Se in New York and Hibiscus in London. Australia became the next chapter, first as head chef at the iconic Cottage Point Inn in the Ku-ring-gai Chase National Park on Sydney's northern edge, then as Executive Chef at Burleigh Pavilion, where he led a team of 60. Today, Guillaume is channelling his focus into Chef Notepad, the software he designed to streamline recipe communication, food costing, food waste and team management, a system built by a chef who understands exactly what kitchens need. Never one to shy away from a challenge, he's also set himself the ambitious personal goal of running 2025 kilometres in 2025. I very happily sat down to chat with Guillaume on a rooftop in Prahran as the sun set over the city.

Bienvenue dans les Fabuleux Destins. Cette semaine, en quatre épisodes, nous allons vous raconter l'histoire d'un homme qui fait presque figure de légende. Et pourtant, il a bel et bien existé. Stratège de génie, tyran sanguinaire, conquérant humaniste et visionnaire, ce roi de l'Antiquité a changé la face du monde occidental à jamais. Son nom : Alexandre le Grand. De ses premières campagnes militaires à son affrontement avec le roi de Perse, découvrez la deuxième partie de son fabuleux destin.  À la conquête de la Perse  Mai -334. À l'Ouest de l'actuelle Turquie, le fleuve du Granique s'écoule paisiblement. Et en cette fin d'après-midi, sur ses berges, deux armées gigantesques se font face. Alexandre se sait en légère infériorité numérique, mais il a confiance dans sa stratégie. Juché sur son fidèle cheval Bucéphale, il dégaine soudain son épée, galope le long de la première ligne de son armée, et plonge son regard dans celui de chacun de ses hommes. « Soldats ! Combattez vaillamment et la Perse est à nous !! ». Il pousse alors un cri de guerre qui résonne dans les airs… et charge l'ennemi sur la droite… Pour découvrir d'autres récits passionnants, cliquez ci-dessous : ⁠[INÉDIT] Mystères et légendes : le trésor des Templiers⁠ ⁠[INÉDIT] Mystères et légendes : le Saint Graal et la vie éternelle⁠ ⁠[INÉDIT] Mystères et légendes : le fabuleux trésor des cités d'or⁠ ⁠[INÉDIT] Mystères et légendes : l'Atlantide, la cité disparue sous l'océan⁠ Un podcast Bababam Originals Ecriture : Elie Olivennes Production : Bababam (montage Célia Brondeau) Voix : Andréa Brusque Learn more about your ad choices. Visit megaphone.fm/adchoices

Vous écoutez le podcast "Les interviews Histoire", notre émission hebdomadaire gratuite pour tous. Abonnez-vous à "5.000 ans d'Histoire" et accédez à environ 400 podcasts d'1 heure pour seulement 2€ par mois sans Pub ! Avec une nouvelle émission chaque semaine : https://m.audiomeans.fr/s/S-tavkjvmo Des missions chrétiennes en Asie, on retient surtout l'évangélisation des jésuites, à partir du xvie siècle. Quelques noms nous reviennent : François-Xavier, Mateo Ricci, Michele Ruggieri... Mais on oublie que les chrétiens d'Orient ont porté l'Évangile en Chine dès le viie siècle et que le christianisme y fut autorisé par l'empereur pendant plusieurs centaines d'années. C'est cette aventure missionnaire que retrace l'auteur, Alexis Balmont. Il nous livre ici l'histoire des chrétiens syriaques de Perse, de Chine et d'Asie centrale. Il déchiffre aussi leur théologie, fruit d'un dialogue inédit entre la tradition chrétienne et les traditions religieuses de l'Asie, en particulier le bouddhisme, le taoïsme et le confucianisme. Cet ouvrage contient notamment la première édition critique des sept textes chrétiens chinois du haut Moyen Âge ainsi que la première traduction française jamais réalisée de l'ensemble de ce corpus. L'auteur rassemble ici ce qui est aujourd'hui connu sur ces textes fascinants et inspirants, pour lesquels un nouveau cadre d'interprétation est proposé. Une contribution novatrice, érudite et extrêmement bien documentée. Un texte de référence qui renouvelle notre compréhension du fait chrétien en Chine.Alexis Balmont est notre invité en studioDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Want to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the world's best restaurants, before switching gears to become an educator and founder of Repertoire. Justin takes us behind the scenes of his days at Per Se and The French Laundry, sharing what those kitchens taught him about way more than just cooking great food. He explains why running a successful restaurant isn't just about having a superstar chef but about creating systems that work even when you're not there. Justin also dives into how his education platform helps restaurants keep their best staff by actually measuring what makes someone good at their job. If you want to level up your restaurant career or build a team that sticks around, you'll walk away with practical ideas you can use immediately.ResourcesConnect with Justin Khanna on LinkedIn and TikTok

Want to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the world's best restaurants, before switching gears to become an educator and founder of Repertoire. Justin takes us behind the scenes of his days at Per Se and The French Laundry, sharing what those kitchens taught him about way more than just cooking great food. He explains why running a successful restaurant isn't just about having a superstar chef but about creating systems that work even when you're not there. Justin also dives into how his education platform helps restaurants keep their best staff by actually measuring what makes someone good at their job. If you want to level up your restaurant career or build a team that sticks around, you'll walk away with practical ideas you can use immediately.ResourcesConnect with Justin Khanna on LinkedIn and TikTok

O governo federal encerrou o PERSE da noite para o dia. Poderia ter feito isso?

Texas born Jeff Porter and Jersey Boy Raj Vaidya have spent over 4 decades in wine and hospitality. Jeff at Tra Vigna, Babbo, Del Posto, Raj at Gary Danko, Per Se and over a decade at Daniel to name a few. Jeff went on to consult while Raj joined Pressoir, responsible for La Paulee, La Fete du Champagne, La Tablee, Pressoir Events and now with Jeff Porter, Convivio del Vino. Jeff currently resides in Turin Italy, while Raj is based out of New York. Convivio del Vino, coming up the end of April, is an Italian wine fair dedicated to a curated list of winemakers from historic family estates to a new generation of growers. The inaugural Convivio del Vino will feature over 30 winemakers pouring over 150 wines, including themed dinners during the week.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Roberto Solís is the chef and restaurateur of Nectar and Huniik in Merida, Mexico. He began his professional cooking career in 2003, when he founded Néctar, a restaurant focusing on Yucatán cuisine, in his hometown of Mérida. Years later he worked at top restaurants like The Fat Duck, Noma, Per Se in New York and Les Créations in Tokyo. Roberto Solís has experimented with ingredients used in the traditional regional cooking. He has become known as the father of the new Yucatán cuisine, where his work has transformed the culinary landscape and enriched the culinary movements that have put Mexico at the top of the global food scene. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

DEAR PAO: Abandonment per se may not be ground for termination of tenancy relationship | April 1, 2025Visit our website at https://www.manilatimes.netFollow us:Facebook - https://tmt.ph/facebookInstagram - https://tmt.ph/instagramTwitter - https://tmt.ph/twitterDailyMotion - https://tmt.ph/dailymotionSubscribe to our Digital Edition - https://tmt.ph/digitalSign up to our newsletters: https://tmt.ph/newslettersCheck out our Podcasts:Spotify - https://tmt.ph/spotifyApple Podcasts - https://tmt.ph/applepodcastsAmazon Music - https://tmt.ph/amazonmusicDeezer: https://tmt.ph/deezerStitcher: https://tmt.ph/stitcherTune In: https://tmt.ph/tunein#TheManilaTimesVisit our website at https://www.manilatimes.netFollow us:Facebook - https://tmt.ph/facebookInstagram - https://tmt.ph/instagramTwitter - https://tmt.ph/twitterDailyMotion - https://tmt.ph/dailymotionSubscribe to our Digital Edition - https://tmt.ph/digitalSign up to our newsletters: https://tmt.ph/newslettersCheck out our Podcasts:Spotify - https://tmt.ph/spotifyApple Podcasts - https://tmt.ph/applepodcastsAmazon Music - https://tmt.ph/amazonmusicDeezer: https://tmt.ph/deezerStitcher: https://tmt.ph/stitcherTune In: https://tmt.ph/tunein#TheManilaTimes Hosted on Acast. See acast.com/privacy for more information.

Three Per Se Alum walk into a bar, you know that joke, have a drink, and decide to open a Hawaiian restaurant in the East Village. Jin Ahn is the co-owner, general manager and beverage guru at Noreetuh. He spent decades in service, hospitality and wine at places like Jean Georges and Per Se, where he worked with his other co-owners, Chef Chung Chow and Gerald San Jose. Jin has created one of the most interesting and unique wine destinations in the country championing German Riesling and Hawaiian food. Noreetuh just celebrated their 10th anniversary this month. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Today's guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta's in New York City. She returns to the show to share her expertise on this iconic French bread.Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan's “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home.Click here for Melissa's Baguette recipe.To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Instagram, website, “Very Good Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

La Seconda Guerra Mondiale presenta episodi a volte poco conosciuti, comprese alcune operazioni di commandos che mescolano spionaggio e sprezzo del pericolo. Il raid di Telemark, compiuto da militari norvegesi addestrati dal SOE: è un classico esempio: incaricati di colpire una centrale idroelettrica in cui si produceva acqua pesante, elemento fondamentale per la moderazione della fissione e per la realizzazione di reattori e armi nucleari, gli undici sabotatori riuscirono a compiere una incredibile impresa. Senza perdere nemmeno un uomo nella missione conclusiva, gli eroi di Telemark inflissero un danno decisivo al programma nucleare di Hitler e contribuirono a svoltare il corso del conflitto in favore degli Alleati. Learn more about your ad choices. Visit megaphone.fm/adchoices

Straight outta DC, Carlton McCoy made his Grandma proud receiving a scholarship to the Culinary Institute in NY studying to become a chef, eventually moving to NYC and back to DC to work in some of the hottest restaurants including Aquavit, Per Se and City Zen. His love of food started shifting to wine and Carlton headed west and hit the slopes in Aspen at the legendary Little Nell, rising to Beverage Director and receiving his Master Sommelier certificate. Carlton met Gaylon Lawrence Jr. at Little Nell, where Gaylon brought him on to run storied Heitz Cellars in Napa. The fun just begun when Gaylon and Carlton started Lawrence Wine Estates and acquired Burgess Cellars, Stony Hill Vineyard, Haynes Vineyard, Lascombes to name a few, and founded Demeine Estates, a fine wine import and marketing company. Carlton McCoy also co-founded the Roots Fund, a non-profit organization aimed at creating educational and employment opportunities for Black and Indigenous individuals in the wine sector. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Mluvili jsme o tom, co je a co není tzv. fine dining, o rozdílech mezi Prahou, Londýnem nebo New Yorkem, a taky o tom, co pro kuchaře znamená michelinská hvězda. Ta první, druhá, anebo dokoce třetí. “Samozřejmě, že toužím po tom, abych Michelina získal. Ale nezblázním se, když se to nestane,” říká Radek David, jeden z nejúspěšnějších českých kuchařů. Dlouho byl tváří známé pražské restaurace Veranda a dalších spřízněných podniků, například Babiččiny zahrady v Průhonicích. Řadu let jezdil budovat restaurace do Kyjeva na Ukrajině. A dnes je “kuchařem na volné noze”, nebo “létajícím šéfkuchařem”, který se věnuje privátnímu vaření, kuchařským kurzům či konzultacím.Na webu RadekDavid.cz píše své zážitky z nejlepších světových restaurací i z podniků, o kterých jste nejspíš nikdy neslyšeli. Představa ideální dovolené? Obejít co nejvíc restaurací. A nechat se inspirovat a taky o tom vyprávět ostatním. Tahle práce ho naplňuje a je spokojený, ale zároveň ví či doufá, že své jméno spojí ještě s nějakým dalším podnikem.O tom všem jsme si povídali, Přeju příjemný poslech, a jako obvykle přidávám text, který na základě podcastu vygenerovala YI (tentokrát poprvé nový Claude 3.7 Sonnet).Miluju rondon. Je to taková naše uniforma, říká šéfkuchař Radek DavidRozhovor Miloše Čermáka s Radkem Davidem nabízí fascinující vhled do zákulisí kulinářského světa, který přesahuje hranice běžné konverzace o jídle a vaření.Davida, který po dvou dekádách v legendárních pražských podnicích Babičina zahrada a Veranda nyní působí jako "létající šéfkuchař" na volné noze, charakterizuje pozoruhodná upřímnost a nezaměnitelná vášeň pro řemeslo. Jeho nová profesní etapa není jen pragmatickým kariérním obratem, ale projevem hlubší filozofie – touhy po autentické tvůrčí svobodě a sdílení znalostí.Pozoruhodná je Davidova ambivalence vůči žádoucí michelinské hvězdě. Na jedné straně o prestiž evidentně stojí, na druhé straně artikuluje oprávněnou kritiku systému, který stejnou hvězdou oceňuje sofistikované restaurace i stánky se street foodem. "Měli to vymyslet trochu jinak, třeba pro streetfood udělat hvězdu jiné barvy," říká. Odhaluje tak svůj přemýšlivý vztah k oboru.Fascinující je pasáž o praktikách špičkových světových restaurací, které si předem "lustrují" hosty, kteří si zarezervovali stůl. "Vědí, kdo přijde," popisuje Radek David svou zkušenost z newyorského Per Se, kde ho při druhé návštěvě přivítali jménem a připravili mu poznámkový blok, protože si pamatovali, že si při první návštěvě dělal poznámky.Z rozhovoru vystupuje i důležitý kontrast mezi českou a zahraniční potravinovou kulturou. Davidův nostalgický popis ukrajinských tržnic s vůní "rajčat, jahod, broskví" proti českému systému, kde "všechno to je podtržený, aby to vydrželo týden na lodi nebo v kamionu", nabízí zamyšlení nad globalizovaným zásobováním surovinami.Podtext celého rozhovoru tvoří téma gastronomické mediální kritiky. David s Čermákem shodně konstatují úpadek seriózních recenzí v tištěných médiích – ne kvůli nedostatku prostoru, ale kvůli náročnosti procesu. "Ty musíš mít člověka, který do tý restaurace jde, stráví s tím dvě hodiny, a redakce pak ještě zaplatí účet. To je důvod, proč tenhle žánr prakticky vymizel. Prostě na to v médiích nejsou peníze," vysvětluje Čermák ekonomiku dnešní žurnalistiky.Navzdory všem výzvám a tlakům současného gastronomického světa David uzavírá rozhovor překvapivě optimistickým výhledem: za deset let bude svět lepší. Po pronikavé sondě do vztahu společnosti, ekonomika a jídla je nadějeplná a občerstvující tečka. Něco jako dezert na závěr mnohachodového menu.

February 23, 2005. New York City's culinary elite gather at Gotham Hall. Tuxedoed waiters pass around champagne flutes and decadent hors d'oeuvres, as famous chefs like Eric Ripert and Anthony Bourdain pose for photos and gossip with their peers before the night's main event: an announcement that could change their lives and the fate of America's dining scene. Édouard Michelin takes the stage. His company, Michelin, is one of the world's largest manufacturers of tires, but they also produce a restaurant guide that has dictated the fortunes of European restaurants for over 100 years. Now, the Michelin Guide, and its coveted stars, will be coming to America. When Michelin descends on New York City, which restaurants win? Which lose? And how does the battle itself transform American food culture? Special thanks to Peter Esmond, the former general manager of Per Se and current sales leader at DoorDash; Eric Ripert, chef of Le Bernardin in New York City; and Kathleen Squires, a food and travel writer whose work appears in the Wall Street Journal, Conde Nast Traveler and more. To stay updated: historythisweekpodcast.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Tom Barthelmes is the Chef and Co-Owner of Finestkind in Saco, Maine. Tom grew up in New Hampshire and knew he wanted to be a chef in his very early teens. He attended the Culinary Institute of America in NY. In school he met his wife and business partner, Victoria. He worked in NYC for three years after graduating in such restaurants as Per Se. He then moved to the Portland, Maine area to work in more restaurants and eventually open his own, Finestkind, in Spetember of 2024.  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guests: Email: tom@finestkindmaine.com Instagram: @finestkindmaine Website Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

De thuisbatterij wordt een hoofdpijndossier voor de overheid, die de hoofdpijn dan maar doorschuift naar de consument. Minister Sophie Hermans van Klimaat en Groene Groei ziet nog geen oplossing voor de dubbele energiebelasting voor thuisbatterijen en elektrische auto's die bidirectioneel kunnen laden. De problemen ontstaan na het einde van de salderingsregeling. Maar er is hoop: er is technisch gezien gewoon een simpele oplossing.Verder in deze aflevering: ChatGPT is nu ook een onderzoeker, DeepSeek valt nu al door de mand, goedkopere zonnepanelen komen dichterbij, Google wijzigt voorwaarden rond AI-wapens, en videostreaming stoot verrassend veel CO2 uit.Sponsor:Breinstein maakt jouw organisatie of bedrijf klaar voor de toekomst, door je te koppelen aan de beste nieuwe, frisse IT-professionals. Ook biedt Breinstein op dat gebied traineeships aan: werken terwijl je bijleert bij de beste bedrijven, die weer profiteren van jouw kunde. Meer op Breinstein.nl.Tips uit deze aflevering:Tijdschrift: Bright Magazine 2025 is uit! Na tien jaar is Bright Magazine terug van weggeweest. Als jaar-nummer dit keer, met honderd pagina's vol vernieuwing. Wij hebben hem al in handen en zijn blij en trots met het resultaat. Wie het magazine al besteld had, krijgt het deze week in de bus. Een paar dagen later is Bright Magazine 2025 verkrijgbaar in diverse Amac-winkels en bij de betere kiosk, waaronder Athenaeum in Amsterdam, Donner in Rotterdam, Broese in Utrecht, Van Piere in Eindhoven en Books & Magazines op Schiphol. Trots kan ik de nieuwe cover met je delen. Online bestellen kan ook gewoon: Bright Magazine 2025 kost 19,99 euro.Smart home: Spotify op Philips Hue. Al een paar jaar kan je Spotify koppelen aan je Philips Hue-lampen, die dan als het ware meedansen op de muziek. Mark wist dit nog niet, jij misschien ook niet!App: Tapestry van the Iconfactory. Die studio maakte eerder onder meer de uitstekende Twitter-app Twitterrific, dit is een soort spirituele opvolger en overtreffende trap. Tapestry is een reader voor Twitter-alternatieven als Bluesky en Mastodon, maar het is ook een rss-reader, er is YouTube-integratie en ook podcasts kan Tapestry spelen. Zo krijg je één app waarin alle nieuwe dingen van je favoriete sites bij elkaar verzameld worden, chronologisch. Als je betaalt, kan je ook verschillende tijdlijnen met filters maken. Ziet er prachtig uit, totaal aanpasbaar. Hét personaliseerbare alternatief op Facebook en X.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Saints du jour 2025-01-29 Saint Aphraate le Perse by Radio Maria France

The BanterThe Guys discuss methods of popping corn and health benefits of doing it the old-fashioned way. The ConversationThe Restaurant Guys sit down with Phoebe Damrosch, first female captain at Per Se and author of Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe shares service tips and intel gathered from the art of observing the guests. She broke barriers and fell in love. Listen!The Inside TrackThe Guys had the pleasure of serving Phoebe and her husband André Mack at their restaurant. This is how Phoebe justifies the expense of dining out at top tier restaurants. ”It's an expensive meal, but I think of it more as travel or entertainment. Like, you'd buy a plane ticket or you'd buy an expensive concert ticket. It's an experience. You're paying for a memory and not just for calories,” Phoebe Damrosch on The Restaurant Guys 2007BioPhoebe Damrosch completed her Bachelor's degree at Barnard College and while working on her Master's at Sarah Lawrence College, she got a job at the renowned Per Se in New York City. She rose through the ranks to become a captain. While working there, she wrote Service Included: Four-Star Secrets of an Eavesdropping Waiter InfoPhoebe's BookService Included: Four-Star Secrets of an Eavesdropping WaiterOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys decide to taste some non-alcoholic wines. Pleasure or punishment?The ConversationThe Restaurant Guys welcome old friend André Hueston Mack, sommelier, winemaker, graphic artist and more! You may know of some of his accomplishments, but he will probably reveal more ventures that will surprise you. The Inside TrackThe Guys have known André for years and tell of an amusing run in with him and how he helped the re-launch of the podcast. André describes coming across the podcast in the mid-aughts.“I was an early adopter of technology and I was looking at podcasts. And so I see these guys that call The Restaurant Guys. I'm like, who the f*** are these guys? Right? So I'm starting to listen through and one episode you guys are talking about Gravner.I'm like, okay, these m-fers are serious! And I started listening to the show,” André Mack on The Restaurant Guys Podcast 2024BioAndré Mack is a wine educator who has hosted seminars and led panel discussions at top industry gatherings across the United States, including Aspen Food & Wine Classic and Newport Mansions Wine and Food Festival.He was a sommelier at Thomas Keller's renowned French Laundry before helping open Chef Keller's three-Michelin-starred Per Se as head sommelier.André now produces wine in Oregon's Willamette Valley under his own label, Maison Noir, sold all over the world.A self-taught graphic designer, André designs all of the labels as well as a t-shirt line for Maison Noir. Most recently, he authored and illustrated Small Thyme Cooks, the world's first culinary coloring and activity book.InfoAndré  Mackhttps://www.andrehmack.com/André  Mack on YouTubehttps://www.youtube.com/@andremack7643Spring in a Bottle NAhttps://www.stageleftwineshop.com/noalcohol/Wolffer-Estate-Vineyard-Spring-In-A-Bottle-Non-Alcoholic-Sparkling-Rose-Wine-w6962013taSellbach Oster Funkelwurz NAhttps://www.stageleftwineshop.com/wines/Selbach-Funkelwurz-Alcohol-Free-w3090628afOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Aux 16e et 17e siècles, les Pays-Bas méridionaux font partie d'un ensemble politique planétaire, celui de la couronne d'Espagne et de l'Empire habsbourgeois, de Bruxelles à Lima en passant par Madrid. Une puissante zone tampon entre les royaumes de France et d'Angleterre et, à partir de 1581, les Provinces Unies. Quels sont les mécanismes de définition des individus dans cet espace frontalier original et mouvant au gré des conflits, relevant de l'empire mondial et composite des Habsbourg, à la croisée des tensions confessionnelles et internationales des XVIe et XVIIe siècles ? Réponse avec Marie Kervyn, professeur d'Histoire Moderne à l'ULB Sujets traités : Alexandre Le Grand, Perse, Babylone, cité Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Nous sommes en Perse, à Babylone, en plein été, au mois de juin 323 avant notre ère. Il fait chaud, très chaud cette nuit-là, malgré le vent qui secoue les palmiers de la cité des jardins suspendus. Et Alexandre le Grand, bientôt 33 ans, est en train de mourir. L'invité de Gorian Delpâture, Didier Viviers, archéologue, spécialiste de la Grèce antique, nous raconte cette dernière nuit d'Alexandre. Sujets traités : Alexandre Le Grand, Perse, Babylone, cité Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

What an absolutely amazing conversation we have here. Malcolm Livingston II is a chef with some serious chops, having spent time in the kitchens at Per Se and Le Cirque and running the pastry program at wd~50 before being named head pastry chef at Noma—all by the age of 28. In this episode, we hear all about Malcolm's time working at some of the world's top restaurants, and why he decided to enter the plant-based ice cream game with August. We also find out that Malcolm's life story is the inspiration for the character Marcus, played superbly by Lionel Boyce, on the TV series The Bear. If you didn't already know about Malcolm's incredible career and deep creativity, check out this episode.MORE wd~50 ALUMNI ON THIS IS TASTE:This Is TASTE 500: Christina TosiThis Is TASTE 240: Alex StupakThis Is TASTE 233: Wylie DufresneAll of us at TASTE are thinking about our friends in Southern California. If you would like to support wildfire relief efforts, some great places to start are the Displaced Black Families of Altadena GoFund Me Directory and the Los Angeles Food Bank.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.

Dans cet épisode Andréa Brusque vous parle de la disparition d'un emblème de la couronne de France. Pierre précieuse maudite, qui a marqué 3 siècles d'histoire, elle a aussi apporté de l'inspiration à de nombreux artistes dont James Cameron pour son film Titanic. Son nom : le diamant bleu de la couronne. De son vol à la malédiction qui l'entoure, découvrez son fabuleux destin. Un diamant majestueux L'histoire de ce diamant commence avec Jean-Baptiste Tavernier. Véritable aventurier, il parcourt le monde entier de l'Europe jusqu'en Asie en passant par la Perse et Constantinople. En 1668, Tavernier revient de son sixième voyage en Inde avec des sacs remplis de diamants purs acquis dans le sultanat de Golconde. Il se précipite au Louvre pour montrer sa somptueuse collection à l'actuel Roi de France : Louis XIV. Le Roi est émerveillé par toutes ces marchandises, devant lui se trouve plus de mille diamants de toutes tailles et de toutes formes. Il va alors lui acheter tous les plus gros diamants qui lui sont proposés, dont un diamant d'un bleu remarquable qui deviendra célèbre sous le nom du diamant bleu de la couronne de France. Écoutez nos autres épisodes : Alexander Selkirk, l'histoire vraie derrière Robinson Crusoé Un podcast Bababam Originals Ecriture : Clémence Setti Voix : Andréa Brusque Production : Bababam (montage Célia Brondeau, Antoine Berry Roger) Première diffusion : 19 janvier 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices

El titular del Jurado Nacional de Elecciones, Roberto Burneo, señaló que el país se enfrenta a un proceso de elecciones generales sin precedentes debido a la cantidad récord de partidos políticos que participarán en los comicios.

The Shining Wizards close out 2024 with a really fun show. The boys catch up on Christmas before talking a little bit about AEW Worlds End. Not a lot of time to talk about the PPV, but we cover a little, nothing crazy. We are then joined by wrestling journey man Chuck Coates. Unfortunately we have a bad connection with Chuck so we have to reschedule, but we only scratched the surface with him. We preview Wrestle Kingdom and Wrestle Dynasty before talking about the NWA & MLW Back from the break we jump into Tony's Homework from last week .Tito/Brundo vs Savage/Adonis in a cage from MSG. Matt then hands out his homework, going back to ECW in 1996, Heatwave 96 4 Way Dance for the ECW TV Title https://www.bilibili.com/video/BV1nE411P7hd?spm_id_from=333.788.videopod.episodes&p=9 Match stars at the 1:08:05 Mark Then something new for 2025. We do the Shining Wizards Death Pool Draft, we each pick 10 wrestling personalities who we think may pass in 2025. We ARE NOT wishing harm on these people. Remember if you enjoy the show, please subscribe, rate and review at the link below https://t.co/JxBwhzKl9E --- Support this podcast: https://podcasters.spotify.com/pod/show/the-shining-wizards/support

The Shining Wizards close out 2024 with a really fun show. The boys catch up on Christmas before talking a little bit about AEW Worlds End. Not a lot of time to talk about the PPV, but we cover a little, nothing crazy. We are then joined by wrestling journey man Chuck Coates. Unfortunately we have a bad connection with Chuck so we have to reschedule, but we only scratched... The post The Shining Wizards 722: Perse-Phone appeared first on Shining Wizards Network.

In the U.S., so-called "per se" antitrust crimes require nothing more than proof that the conduct occurred, relieving prosecutors of the difficult job of proving harm to competition. Is the Fourth Circuit's 2023 opinion in U.S. v. Brewbaker part of a growing judicial trend toward limiting the prosecution of per se cases? Ann O'Brien, the co-leader of Sheppard Mullin's Antitrust and Competition Practice Group, joins Alicia Downey and Brendan Coffman to talk about Brewbaker and its implications for applying the per se standard in criminal antitrust actions. Listen to this episode to hear about whether the rule of reason might be applied in the criminal context and the U.S. Department of Justice's possible responses to a changing legal landscape. With special guest: Ann M. O'Brien, Partner, Sheppard Mullin Richter & Hampton LLP Related Links: Ann O'Brien & Emme Tyler, “Chipping Away at Per Se: Is Brewbaker a Harbinger or Aberration?” ABA Antitrust Law Section Committee Articles (June 6, 2024) United States v. Brewbaker, 87 F.4th 563 (4th Cir. 2023) United States v. Brewbaker, Petition for a Writ of Certiorari of the United States, No.23-1365 (S. Ct. June 28, 2024) Hosted by: Alicia Downey, Downey Law LLC and Brendan Coffman, Wilson Sonsini Goodrich & Rosati

Nous sommes le 6 décembre 1901, à Marseille. Arrivé de son Ardenne natale, un jeune homme de vingt-six ans, le regard franc, la moustache avenante, Lambert Molitor, s'apprête à embarquer sur le bateau vapeur Himalaya II de la « Peninsular and Oriental Steam Navigation Cy ». Direction le golfe persique et la Perse. Lambert a encore le temps d'écrire quelques cartes postales et de distribuer ses derniers sous belges et français à des musiciens et à des acrobates de rues. Un mois plus tard, le 6 janvier 1902, notre intrépide ardennais arrive à Bouchir, l'un des ports les plus importants de la région. Officier de douanes, Lambert Molitor est l'un des deux cents belges choisis, au début du dix-neuvième siècle, pour travailler à la réorganisation du système douanier et de l'administration des Postes et des Finances persanes. L'aventure, qui l'amènera à lutter contre la contrebande, les affrontements armés, les tensions nationalistes et aussi contre les épidémies et la famine, va durer plus de vingt-cinq ans… Invité : Marc Molitor, journaliste. « De la Perse à l'Iran, l'aventure des Molitor » aux éditions Elytis. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

What do the Eater layoffs mean for food media in Los Angeles? Did Bill Addison's review of Vespertine get us more or less excited to visit the two Michelin-star juggernaut? And what to make of Melissa Clark's underwhelming experiences at Thomas Keller's Per Se and The French Laundry? Father Sal's with us today to discuss all of the above, plus a controversy at Long Beach's Roscoe's Chicken and Waffles, a bold proclamation of the best fast food item in America, and quote-unquote intrepid food influencer whose rating every steakhouse chain from the comfort of his own Tesla.  In Part 2, we're joined by Reilly Cox and Luke Reyes for the second installment of our Opening Cafe Esca series. If you missed Part 1, this is our series where Luke and Reilly are bringing us along in their journey of opening an ambitious new Italian restaurant in a stunning Arts District development come March of 2025. For today's conversation, I met up with Reilly and Luke at their very much under-construction restaurant space, to hear about how they've been working with their designer on a design concept that presents a modern Italian dining experience able to convey warmth while also standing out amidst the sea of Italian restaurants in Los Angeles. Today's convo will focus on the concept of the design, and our next installment coming up in a few weeks will center around the nitty gritty of bringing that vision to life by way of materials, permitting, budget constraints, and more. Helpful Links: News about the Eater layoffs https://www.businessinsider.com/vox-media-lays-off-staff-at-lifestyle-brands-thrillist-eater-2024-12 Vox Media Union statement https://www.wgaeast.org/wgae-vox-media-union-statement-on-layoffs-at-thrillist-and-east/ Voc Media Union relief fund https://x.com/vox_union/status/1866132381758886148 Bill Addison reviews Vespertine https://www.latimes.com/food/story/2024-12-05/vespertine-culver-city-2024-review-jordan-kahn-bill-addison Melissa Clarke on Per Se and The French Laundry https://www.nytimes.com/2024/11/26/dining/french-laundry-per-se.html Controversy at Roscoe's https://la.eater.com/2024/12/4/24313359/roscoes-house-of-chicken-n-waffles-trump-doll-maga-los-angeles-southern-california The Ringer oral history on best fast food https://www.theringer.com/2024/12/03/food/chick-fil-a-waffle-fries-fast-food-rankings -- Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Vous écoutez le podcast "Les interviews Histoire", notre émission hebdomadaire gratuite pour tous. Abonnez-vous à "Timeline 5.000 ans d'Histoire" et accédez à environ 350 podcasts d'1 heure pour seulement 2€ par mois sans Pub ! Avec une nouvelle émission chaque semaine : https://m.audiomeans.fr/s/S-tavkjvmo Emanuele Arioli, auteur d'Alexandre l'Orphelin de la Table ronde, et du superbe Les chevaliers de la Table ronde, nous raconte ses ouvrages.Lancelot, Perceval, Yvain, ces noms de chevaliers de la Table Ronde ont passé les siècles. Mais tant d'autres, imaginés au Moyen Âge, ont été oubliés. Qui se souvient en effet que l'on a pu en compter plus de 150 ?Un manuscrit du xve siècle, unique en son genre, a entrepris de les rassembler et de fixer pour la postérité leurs destins, leurs portraits, ainsi que leurs blasons.Magnifiquement illustré, il condense tout l'univers du roi Arthur et du Graal, en présentant ses valeurs et ses lois. On y lit également les serments qui commandaient l'action des chevaliers aussi bien que les règles des tournois arthuriens.Car les aventures de ces figures romanesques n'ont pas seulement nourri les imaginaires : elles inspiraient la noblesse médiévale qui arborait fièrement les écus de l'angélique Galaad ou du beau Tristan.Cette « encyclopédie arthurienne », inédite jusqu'à ce jour, retrouve enfin la lumière grâce au travail du chercheur Emanuele Arioli, artisan de la résurrection du chevalier Ségurant.Il s'agit là d'une formidable porte d'entrée pour découvrir la légende du roi Arthur et le monde des chevaliers de la Table Ronde. Le Brun sans Joie, Radouin le Perse, Solinan du Bois, Lupin des Croix et tous les autres retrouvent ici une identité et surtout un nom.

In this episode of Principle of Hospitality, Renee Buckingham chats with Guillaume Zika, Executive Chef at Burleigh Pavilion, about his remarkable 20-year culinary journey. Trained in France, Guillaume honed his craft in some of the world's most renowned Michelin-starred kitchens across Paris, London, and New York, including Le Bernardin and Per Se. He shares candid insights into the high-pressure world of Michelin dining, the challenges of building a career in Paris, and the rewarding experiences that brought him to Australia's Cottage Point Inn and eventually Burleigh Pavilion. Guillaume also introduces Chef Notepad, a practical tool he developed to help chefs streamline recipe and cost management. Through his story, Guillaume highlights the values of passion, consistency, and staying true to one's purpose in the ever-demanding hospitality industry.Please find our guest information here:Website: https://chefnotepad.com.au/https://burleighpavilion.com/Instagram: https://www.instagram.com/guillaume_zika/https://www.instagram.com/chef_notepad/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

durée : 00:53:42 - Questions d'islam - par : Ghaleb Bencheikh - La mise au ban de l'Iran depuis la révolution khomeyniste cache une méconnaissance des liens entretenus par la Perse avec l'Europe et tout particulièrement avec la France. Quels sont les événements diplomatiques, culturels et artistiques qui ont émaillé ces relations depuis l'Ancien Régime ? - réalisation : François Caunac - invités : Marc Terrisse Docteur en Histoire, muséologue et chercheur associé au CNRS.

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she's currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We've really enjoyed Melissa's recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller's pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MELISSA CLARK:Are the French Laundry and Per Se Still Worth a Splurge? [NYT]Iced Peppermint Cookies [NYT]This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple]This Is TASTE 216: Pete Wells [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Chef Harold Villarosa and host André Natera in this engaging episode of the Chef's PSA Podcast as they dive deep into the vibrant world of Filipino cuisine, high-efficiency kitchen practices, and the journey of a chef making waves in the culinary world. In this episode, Chef Harold shares stories about launching his new restaurant, Oko, in Austin, Texas, and how he fuses Filipino flavors with local ingredients to create something unique. They explore the rise of Filipino chefs in fine dining and the challenges involved in opening a restaurant while keeping a kitchen running at peak efficiency. Gain insights into team-building, the importance of maintaining a strong culinary identity, and the creative processes that drive culinary innovation. Harold also talks about his experiences at top-tier restaurants like Noma, Per Se, and Batard, his approach to kitchen discipline, and the core values he uses to train and build an effective team. Whether you're an aspiring chef or just fascinated by the culinary world, this episode is packed with valuable advice, practical tips, and behind-the-scenes glimpses into what it takes to succeed in the industry. Learn about kitchen organization hacks, earning respect, and the mindset needed to lead and inspire a kitchen crew. Listen now to get inspired and take your culinary journey to the next level! Subscribe to my Substack! ⁠⁠https://chefspsa.substack.com/⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠https://chefspsa.com/⁠⁠ Shop Chef's PSA Merch! ⁠⁠https://shop.chefspsa.com/⁠⁠

Nous sommes probablement entre 1490 et 1500. C'est à cette époque qu'est rédigé un manuscrit unique en son genre. Son auteur, anonyme, a entrepris de rassembler l'ensemble des connaissances concernant ceux que l'on a désigné comme étant les Chevaliers de la Table Ronde. Lancelot, Perceval, Yvain, les plus connus, mais aussi tous les autres, car il faut en compter plus de 150, la plupart, jusque-là, oubliés. Il s'agit de fixer pour la postérité leurs destins , leurs portraits ainsi que leurs blasons. Le résultat est une véritable encyclopédie, richement illustrée, qui condense tout l'univers du roi Arthur avec ses valeurs et ses lois qui encadrent la quête du Graal. On peut y lire les serments qui commandaient l'action des preux chevaliers ainsi que les règles des tournois qui captivaient les foules. Toutes choses qui ont inspiré la noblesse médiévale et nourri son imaginaire. Partons sur les traces de Solinan du bois, Ségurant le brun, Radouin le Perse, Guiron le courtois ou bien encore Alexandre l'orphelin. Entrons dans un monde aux portes de la légende… Avec Emanuele Arioli, archiviste-paléographe, maître de conférences en langues et littératures médiévales à l'université Polytechnique des Hauts-de-France. A établit les éditions de : « Les Chevaliers de la Table Ronde », Seuil. « Alexandre – L'orphelin de la Table Ronde » ; Les Belles Lettres. Sujets traités : Chevaliers, table,ronde,Lancelot,Perceval, Yvain, légende, Arthur,roi, Graal, Solinan du bois, Ségurant le brun, Radouin le Perse, Guiron le courtois Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

O programa Meio-Dia em Brasília vai abordar, nesta quarta-feira, as repercussões sobre aOperação Contragolpe que mirou um grupo que supostamente planejou “neutralizar”o presidente Lula e o ministro do STF Alexandre de Moraes.Além disso, o programa também vai falar sobre o Perse e sobre a aprovação do projeto de lei que regulamenta as emendas parlamentares.Meio-dia em Brasília traz as principais informações da manhã e os debates que vão agitar o dia na capital federal e do mundo.   A melhor oferta do ano, confira os descontos da Black na assinatura do combo anual.     https://bit.ly/assinatura-black    Siga O Antagonista no X, nos ajude a chegar nos 2 milhões de seguidores!       https://x.com/o_antagonista      Acompanhe O Antagonista no canal do WhatsApp.    Boletins diários, conteúdos exclusivos em vídeo e muito mais.       https://whatsapp.com/channel/0029Va2S...      Ouça O Antagonista | Crusoé quando quiser nos principais aplicativos de podcast.      Leia mais em www.oantagonista.com.br | www.crusoe.com.br  

14 milhões do Perse para o Felipe Neto? Pois é, você tá bancando a isenção de imposto dele. Nesse vídeo, falei sobre o tal corte de gastos do Haddad, desoneração e como o estado realmente funciona. Isso comparando com outros estados como Argentina e Estônia. Além disso, uma reflexão sobre os interesses do governo nas isenções fiscais para controle social. Quer relatórios sobre quando comprar ou vender Bitcoin e uma plataforma de educação junto com isso? https://bit.ly/RelatoriosRadicais Cansou de estar sozinho como Libertário? https://www.catarse.me/apoiadoresradicais Quer fugir do Brasil? Nos contate: https://www.settee.io/ https://youtube.com/c/Setteeio 00:00 - Introdução 00:56 - A que ponto chegamos 02:19 - Cadê o tal “corte de gastos”? 05:13 - Isenções de Impostos e Felipe Neto 12:23 - O quanto você já foi roubado 15:14 - Como poderia resolver o problema 18:53 - Comparativo com outros países 20:12 - O fracasso dos projetos estatais 22:57 - A verdadeira função do estado 34:54 - Finalização

Our guest is John Gauntner who is one of the world's leading non-Japanese sake experts and educators.  He has been writing and lecturing about sake since 1994, in various newspapers and magazines in Japan and overseas. He has published six books on sake across two languages, and hundreds of articles on the topic.  Several times each year, he runs the Sake Professional Course, a week-long intensive sake study course, held both in and outside of Japan, as well as the advanced level of that course. John joined us in Episode 25 in December 2015 and discussed his intriguing path to becoming a sake expert, why sake was gaining popularity in the world, how to get to know more about sake and many other topics. Sake has become popular globally over the last decades but we tend to think that sake is something to drink only at Japanese restaurants.  However, more non-Japanese restaurants are serving sake, including new American restaurants Michelin-starred Per Se, Blue Hill At Stone Barns and Eleven Madison Park in New York. In this episode, we will discuss food pairings, in particular sake and non-Japanese food!!!

The Sponsors We want to thank Underground Printing for starting this and making it possible—stop by and pick up some gear, check them out at ugpmichiganapparel.com, or check out our selection of shirts on the MGoBlogStore.com. And let's not forget our associate sponsors: Peak Wealth Management, Matt Demorest - Realtor and Lender, Champions Circle, Human Element, Ann Arbor Elder Law, Michigan Law Grad, Venue by 4M, Winewood Organics, Sharon's Heating & Air Conditioning, Royal Oath Insurance Group, Community Pest Solutions, Autograph: Fandom Rewarded, who just launched an app where you earn rewards for things like reading MGoBlog and listening to our podcast, and SignalWire where we are recording this. Featured Musician: Mark Zhu [After THE JUMP: Things said.]  --------------------- 1. Oregon Preview: Offense starts at the top They got a quarterback in the portal, they did. Jordan James was a backup last year, already broke out but now he gets the carries to show it. Two great OTs especially Conerly, and a squirrelly slot. They normally run tempo and pass around but against OSU they went max pro and tested whether the WRs could beat their CBs one-on-one (they could!) Several TEs if they can't get Ferguson back but he's a difference-maker as a blocker. Interior OL might be a little sketch—IU transfer Matt Bedford was supposed to be their RG but has been out all year. 2. Oregon Preview: Defense starts at xxxx Dan Lanning knows what he's doing; Michigan does not. They run a 3-4 Georgia system (Lanning was the DC when we faced them) and have a lot of talent. They went to the portal at DT and got a couple of good ones but the old DTs are beatable if you can get to them. Is Jordan Burch going to be available? He's a major pass-rusher, but they've been blitzing successfully to cover for his absence. Excellent in the secondary. LBs rotate through three good ones. Special teams: dangerous returners (Noah Whittington and Tez Johnson) but not great kickers—Ross James 100th in FEI, kicker Atticus Sappington has a career long of 48. 3. Seth's Hockey Segment starts at xxxx Big series with #5 BU starts tonight, and Big Ten on the docket. Better team defensively but looking for chemistry. Last two series Night 1 has been good, Night 2 has been the same game but nothing goes in the net and they blow it. Hage is their one skill guy, next most skilled player is Schifsky. St. Cloud State game was an extreme example of that but shows they really needed Rutger McGroarty. USNTDP game. 4. MSU After Review starts at xxxx Quarterback wasn't as good as it looked—only a few downfield passes, concerning play given State has no pass rush to speak of. MSU was playing Dantonio Ball against the run and this led to a lot of going nowhere even when things were blocked up well. Defensively they're fine until 3rd & long, when Wink tries to do something. Tackling is an issue because they've moved usage to Paige and it's exposing his issues there. About the Featured Artist: Mark Zhu Drawing from the pain of love and loss, Mark Zhu (pronounced "Joo") explores relationships, mental health, and identity through his songs rooted in healing and emotional vulnerability. A Chinese American artist from Ann Arbor, he studies data science at the University of Michigan by day and plays shows by night. As an award-winning pianist with three performances at Carnegie Hall, Mark leverages his classical training in his production, creating piano-driven ballads, synth-driven R&B, and fearless pop anthems. Links: Website. Instagram. Spotify. Song choices: Dead or Alive Paint the World Red    Slayin'    Also because Across 110th Street will get our Youtubes taken now now, the opener and outro: “The Employee is Not Afraid”—Bear vs. Shark “Ruska Vodka”—Motorboat

Skeery is not a doctor per se BUT... he dives in to what's good and bad for us in our diets.See omnystudio.com/listener for privacy information.