Podcasts about Pujol

durée : 00:04:52 - Déjà debout - A 5h45, Alizé Pujol, à la tête d'un Intermarché dans les Landes, est l'invitée Déjà Debout.

durée : 02:00:13 - Le 5/7 - par : Mathilde MUNOS, Amaury Bocher, Elise Amchin - À 5h45, Alizé Pujol, à la tête d'un Intermarché dans les Landes, est l'invitée Déjà Debout. À 6h20, Pierre Boyer, économiste.

durée : 00:04:52 - Déjà debout - A 5h45, Alizé Pujol, à la tête d'un Intermarché dans les Landes, est l'invitée Déjà Debout.

durée : 00:04:52 - Déjà debout - A 5h45, Alizé Pujol, à la tête d'un Intermarché dans les Landes, est l'invitée Déjà Debout.

Este sábado es el Día Europeo Contra la Obesidad, un problema creciente y punto de partida para sufrir enfermedades aún más graves. Lo ha explicado en 'A vivir Baleares' Antelm Pujol, endocrinólogo del Hospital Son Llàtzer.

La revista Sàpiens ens proposa un número d'abril amb un tema de portada sobre Aldo Manuzio, el pare del llibre modern. En parlem amb la seva directora, Clàudia Pujol.

It was really amazing to have Enrique Olvera in the studio. Olvera is the acclaimed Mexican chef behind Pujol in Mexico City, Cosme in New York (celebrating its 10th anniversary), and other acclaimed restaurants around the world. In this episode, Enrique shares his honest thoughts on how a global chef stays fresh, especially in the highly competitive restaurant scenes of New York and Mexico City. We also talk about the business of restaurants, which is always a hot topic with those running them. Also on the show, we catch up with Ken Concepcion, from the terrific Los Angeles bookstore Now Serving. We discuss the busy spring season and what types of books Ken is most excited about. 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.

podcast recorded with enacast.com

Amb l'actor i comunicador Antonio del Valle fem repàs a la cartellera cinematogràfica de la setmana que passa per Sorda al Cinema Prado i a La Bòbila a Les Roquetes, per la comèdia Los Aitas, també al Prado i al cinema Ribes on també es projecta Parenostre, la pel·lícula sobre la família Pujol també es pot veure al Círcol Catòlic de Vilanova junt amb Molt Lluny, l'òpera prima de Gerard Oms protagonitzada per Mario Casas. I com a proposta familiar arriba amb el Petit Cine Club de Vilanova, diumenge 27 a Neàpolis a les 11.30h per només 4€ Salvatges. Acabem als Odeón Multicines de Vilanova per qui encara no hagi gaudit de Cónclave encara hi son a temps. L'entrada Les estrenes de cinema amb Antonio del Valle ha aparegut primer a Radio Maricel.

This week on Snacky Tunes, Darin sits down with chef Jesús “Chuy” Cervantes, the force behind Damian and Ditroit Taquería in Los Angeles. From growing up in El Paso to cooking alongside Enrique Olvera, he shares his journey through kitchens, cities, and flavors—including the big moves that brought him from Brooklyn to DTLA. Plus, we talk about this week's can't-miss Pujol pop-up at Damian (pro tip: try the bar).Later, Darin pulls up a performance from the archive by the Big Ups (featuring former HRN Engineer Joe Galarraga!) who had recently released their album, Eighteen Hours of Static. The crew discussed band life, touring, and which band member dominated the kitchen.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

Christopher Person ha deixat aquest dimarts la direcció de la Casa de la Generalitat a Perpinyà, un càrrec que ha tingut durant mig any en el qual ha pogut incrementar notablement la subvenció de la Bressola, però que ha encadenat diverses polèmiques. Fa menys d'un mes, al Parlament de Catalunya, es va negar a referir-se a aquestes comarques com a Catalunya Nord, cosa que va indignar personalitats i entitats del país. De fet, els cinc antics directors vius de la casa van signar una carta conjunta demanant al President de Catalunya la seva destitució. 

La revista Sàpiens ens proposa un número d'abril amb un tema de portada sobre Els cavallers de Sant Jordi. En parlem amb la seva directora, Clàudia Pujol.

In ihrem Orchesterwerk «Endless Sediments» geht Isabel Mundry den Spuren von zeitlich und räumlich entfernter Musik nach. Gemma Ragués Pujol hat ein kubistisches Stück geschrieben, in dem Rhythmus und Text eine Hauptrolle spielen. Ylva Lund Bergner untersucht das Wechselspiel von Wind und Bäumen. Maja Solveig Kjelstrup Ratkje will nur eines: fliegen. Und Cathy Milliken interessiert sich für 500 Millionen Jahre alte Fossilien. Isabel Mundry: Endless Sediments für Kammerorchester Gemma Ragués Pujol: Trust Me Ylva Lund Bergner: dOWN Maja Solveig Kjelstrup Ratkje: Considering Icarus für Posaune und Orchester Cathy Milliken: Earth Plays V: Ediacaran Fields für Orchester und Publikum Stephen Menotti, Posaune Gemma Ragués Pujol, Performance Basel Sinfonietta Titus Engel, Leitung Konzert vom 7. Juni 2024, Black Diamond Library, Kopenhagen (Copenhagen Avantgarde Music Festival) Das Konzert steht bis 30 Tage nach Sendetermin zum Nachhören zur Verfügung.

Parlem amb el professor de comerç internacional i macroeconomia de la Universitat McMaster, nascut a Solsona, que va escriure l'article “Dèficits comercials amb guerres comercials”, que ha agafat l'oficina de Trump per justificat el seu càlcul sobre aranzels

Laia Pujol s'endinsa a ‘Les bèsties mudes' en la seva pròpia timidesa i indaga en les arrels de la contenció, la discreció i la prudència extremes. Per què no gosar dir? Per què voler ser invisible com a forma de viure? Per respondre aquestes preguntes va iniciar una recerca i les conclusions la van portar a la connexió amb la resta d'animals. En aquest poemari enigmàtic, ple de simbolisme i sonoritat, ens acostem a la vida interior dels éssers que es camuflen per passar desapercebuts. podcast recorded with enacast.com

New week who this This week the boys talk about the remarkable life of Frederick Mayer, a Jewish-American hero of World War II. In this series, we delve into the extraordinary journey of Mayer, who transformed from a German-born Jew fleeing the Nazis to a daring spy for the United States.Key Highlights of Frederick Mayer's Life:Early Life and Emigration: Born on October 28, 1921, in Freiburg, Germany, Mayer's family fled to the United States in 1938 to escape the rising tide of antisemitism under Nazi rule [2].Military Service: After the attack on Pearl Harbor, Mayer enlisted in the U.S. Army. His skills in languages and combat made him an ideal candidate for the Office of Strategic Services (OSS), the precursor to the CIA [2].Operation Greenup: Mayer led Operation Greenup, a daring mission that involved parachuting into Austria to gather intelligence and negotiate the surrender of German forces. His team included fellow Jewish refugees, showcasing their commitment to defeating the Nazis [2].Capture and Torture: During his mission, Mayer was captured by the Gestapo. Despite brutal torture, he maintained his cover and ultimately played a crucial role in facilitating the surrender of German troops in Innsbruck [2].Legacy: Mayer's bravery and intelligence not only contributed to the Allied victory but also highlighted the significant role of Jewish Americans in the war effort. He was awarded several medals for his service, including the Legion of Merit and the Purple Heart [2].And also....Tristans dives into the incredible story of Juan Pujol García, one of World War II's most audacious spies. Known by his code name "Garbo," Pujol played a pivotal role in deceiving the Nazis and shaping the outcome of the war.Key Highlights:Early Life: Born in Spain in 1912, Pujol's journey from a humble upbringing to becoming a double agent is nothing short of extraordinary.Espionage Beginnings: Initially inspired to fight against fascism, Pujol approached British intelligence and offered his services as a spy, famously claiming to have connections in Germany.The Master of Deception: Operating as a double agent, Pujol fed the Germans a steady stream of false information, convincing them of nonexistent Allied plans, including the D-Day invasion.Operation Fortitude: His work was crucial in Operation Fortitude, the elaborate deception plan that misled the Nazis about the location of the D-Day landings.Legacy: Pujol's remarkable feats earned him accolades from both the Allies and the Axis, making him one of the most successful spies of the war.MAKE SURE TO JOIN THE PATREON!!https://www.patreon.com/c/TheModernApesAND FOLLOW THE BOYSDaniel Bridge-Gadd: https://www.instagram.com/daniel_bridge_gadd/Tristan Bowling: https://www.instagram.com/tristanisacomedian/?hl=en

La Cape Epic ha sido la gran protagonista de la semana y la hemos vivido día a día como fanáticos espectadores. Analizamos lo sucedido en cuanto a competición y resultados pero también os contamos cómo se ha vivido desde dentro. Para ello nos acompañan dos corresponsales de lujo, Óscar Pujol y Michael Chiaretta, que han estado en Sudáfrica como corredor y filmaker respectivamente. Una divertida entrevista que nos acerca un poco más a este GIGANTE llamado CAPE EPIC. Por supuesto que analizamos lo que ha acaecido a nivel profesional en esta Cape Epic 2025 y hacemos un par de reflexiones importantes acerca de lo que significa correr por parejas y qué diferencias hay con respecto a correr solo.En este enlace puedes ver los vídeos de la Cape de La Dupla con Pujol, Mato y Joan: https://www.youtube.com/@oscar_pujolSiguiendo con las noticias, no podemos dejar pasar el análisis de una histórica Milán-San Remo 2025. Un espectáculo BRUTAL a cargo de los extraterrestres Pogacar, Van der Poel y Ganna, que nos hicieron disfrutar de una carrera para ver repetida una y otra vez. En NUESTRAS MIERDAS os contamos cómo nos ha ido el finde, XCO, nuevos vídeos y carreras a la vista. Dale al Play y DEJA ALGÚN COMENTARIO!!!Si quieres acompañar a Michael en la aventura de destrozar a Antun, puedes ir con el en Appenninica MTB: https://appenninica-mtb.com/en/Si quieres ver el PEDAZO DE DOCUMENTAL de Michael Chiaretta (vas a llorar), lo puedes hacer aqu: https://www.youtube.com/@BiciLAB

Els antics directors de la Casa de la Generalitat de Perpinyà han signat aquest diumenge una carta en la qual demanen la dimissió de Christopher Person. L'actual director va afirmar dijous passat al Parlament que ell no fa servir el terme Catalunya Nord per “neutralitat institucional” i que en aquesta part del país la llengua ja no es parla. Segons els seus predecessors, Person no està complint la missió per la qual es va crear aquesta institució l'any 2003 de la mà de la desapareguda i primera directora Maryse Olivé. Per Enric Pujol (director 2004-2005), Person ha desautoritzat absolutament tota la societat civil nord-catalana i les entitats que treballen, de manera que hauria de plegar del càrrec.

De tota la fornada de noves cantautores, Mar Pujol ens t

Entrevista con la cocinera tradicional Claudia Sántiz, sobre su libro "Kokono, de una mujer rebelde".Originaria de San Juan Chamula Chiapas, Claudia nos comparte su historia en la que describe que su destino estaba escrito desde su nacimiento: debía casarse a los 13 y atender a su familia. Sin embargo, su rebeldía la llevó a desafiar paradigmas de género y origen.Al apostar por su educación, su vida daría un giro cuando su tesis llegó a manos del chef Enrique Olvera, quien la invitó a trabajar en Pujol. Es ahí donde inició su trayectoria por tres de los restaurantes más prestigiosos de la capital. Al regresar a Chiapas logró cumplir un sueño: abrir su propio restaurante.Consulta este y otros deliciosos temas en Aderezo. Hosted on Acast. See acast.com/privacy for more information.

La revista Sàpiens ens proposa un número de març amb un tema de portada sobre les Amazones, Les dones guerreres de l'antiguitat. En parlem amb la seva directora, Clàudia Pujol.

La música i la sanitat poden semblar dos mons molt diferents, però per a Sara Colomer són dues passions que es complementen a la perfecció. Infermera a la UCI neonatal de l'Hospital Germans Trias i Pujol de Badalona des de fa tres anys, la música sempre ha format part de la seva vida. Hem pogut parlar amb ella i aquesta és la seva història podcast recorded with enacast.com

La revista Sàpiens ens proposa un número amb un tema de portada sobre el vuitantè aniversari de l'alliberament dels camps nazis: “Després de l'infern. Què va passar amb els supervivents catalans després de l'alliberament dels camps nazis”. En parlem amb la seva directora, Clàudia Pujol.

Philippe Pujol : journaliste et écrivain spécialiste des trafics de stupéfiants, prix Albert Londres pour...

La revista Sàpiens ens proposa un número amb un tema de portada sobre els “Traficants de patrimoni”, els protagonistes catalans de l'espoli colonial. En parlem amb la seva directora, Clàudia Pujol.

Olivier Bur is the chef and owner of the restaurant Casarré in the city of Santo Domingo in the Dominican Republic. Casarré is unlike any other restaurant I've heard of in the Caribbean. It's a fine dining restaurant, at least in the sense that it serves 7 to 10 courses and a pairing, even though it does it in a casual way. There are of course many other fine dining restaurants in the Caribbean too, but unlike everywhere, Casarré is defined by its limitations as much as it is abundance. They don't use flour, milk or eggs and instead find alternatives within the natural environment. They don't serve wine in the pairing, as it isn't produced on the island, and instead make different distillations like Mamajuana and source Clairin, an unaged sugarcane rum from Haiti, which needs to be bottled in Europe for it to be legally sold in the DR. They cook on a rustic wood fire, as it is done in the countryside, shunning most modern cooking equipment. It's a fascinating approach in a region that needs some disruption.Olivier was born and raised in Switzerland with his Swiss mother making typical Dominican foods for him every day. He still felt disconnected from Dominican food and life there, but as he became a professional cook, working in kitchens around Europe and Latin America, including Pujol and Noma Mexico, he gradually gravitated more and more to the island. After a few pop ups and research trips (which he continues to write about), he moved to Santo Domingo and began creating a network of collaborators. Not just suppliers and culinary friends, but artisan craftsmen of every sort. Casarré is a restaurant that tells the story of and immerses you in Dominican culture in a really profound way. And as you will hear in this interview, he has the right temperate and patience for it to work.Read more at New Worlder.

Conversamos con el periodista Zigor Aldama sobre el cierre de Tik Tok en Estados Unidos. A continuación, Óscar Pujol, exdirector del Instituto Cervantes en Nueva Delhi, nos habla del Maha Kumbh Mela, el  mayor peregrinaje del mundo. Por último, el escritor Jimmy Burns Marañón nos acerca a la figura del espía Kim Philby.

Wenzel, Tobias www.deutschlandfunkkultur.de, Lesart

Wenzel, Tobias www.deutschlandfunkkultur.de, Lesart

Una justiciera de su época. Se trata de Berta, la protagonista de El honor de los decentes, primera novela de la jurista Purificación Pujol, que publica la editorial Plaza y Janés. Nos sitúa en los juzgados de "vagos y maleantes" en Barcelona en los últimos años de la dictadura. Una ley aprobada por unanimidad en 1933.Escuchar audio

0:00 Introductions 1:15 How did you enter the tournament? 6:00 What was playing in Japan like? 48:00 How did you prepare? Fabien: https://x.com/FabienPujol_TCG Twitter: https://twitter.com/Mellow_Magikarp Podcast: https://twitter.com/LakeOfRagepod Discord: https://discord.gg/SmbccF55xZ Twitch: https://www.twitch.tv/mellow_magikarp BlueSky: https://bsky.app/profile/mellowmagikarp.bsky.social Sponsor: https://www.tabletopvillage.com/ Code: Mellow5 for 5% off Sponsor: https://tcevolutions.com/ Code: lake10 Merch: https://www.doomed-gaming.com/ Code: Lake for 10% off Sleeves: https://thechampionsreserve.com/shop Code: lake15

Celebramos la diversidad de las voces y, más aún, la sencillez con la que una canción puede leerse desde la ironía y la más sutil de las irreverencias.La Javanaise La Impertinente Señorita Orquesta Voilà! La Impertinente Señorita OrquestaJuana de Arco en la ducha Sylvia Meyer Se Se Se Se Little Butterfly RecordsDesde Que Te Perdí Kevin Johansen City Zen ColumbiaSoy Esa Tonta Canción Nico Roig, Rita Payés, Lucía Fumero Esto Frío No Vale Nada Foehn RecordsEn Calzoncillos A Falta De Pan En Calzoncillos Nuevos Medios S. A.Todo es Mentira Albert Pla,Pascal Comelade Somiatruites Boa MusicFulgencio Pimentel Vainica Doble 1970 Universal Digital EnterprisesLa gloria de Manhattan Javier Ruibal Pensión Triana LollipopGrandes Rebajas Javier Krahe Las Diez de Últimas 18 Chulos RecordsQuererte a medias Maui Quererte a medias María L. Ramírez ArjonaMe Quedaré Soltera Lídia Pujol Conversando Con Cecilia Satélite KHoy no me Levanto Yo Amancio Prada Hasta Otro Día, Chicho CamainaLa Tormenta Alberto Pérez La Mandrágora ColumbiaNos Ocupamos del Mar Alberto Pérez La Mandrágora ColumbiaVals de los Desobedientes Jonathan Pocoví El Vals de los Desobedientes Lo SuyoEscuchar audio

Hoy me acompaña una invitada que nos lleva al corazón de la cocina, no solo como un espacio de creación, sino como un lugar donde se construyen emociones, historias y cultura. Ella es Sofía Cortina, chef pastelera. Una chef pastelera que ha dejado su huella en la gastronomía mexicana. En esta charla, Sofía nos comparte su trayectoria: desde sus inicios en Pujol, bajo la guía de Enrique Olvera, pasando por su educación no tradicional, hasta el momento en que decidió construir su propio camino creativo. Exploramos su pasión por el ritual del comer, su amor por crear y su conexión con México como los motores detrás de su crecimiento profesional y creativo. Sofía nos comparte cómo enfrenta la crítica, la competencia y la inspiración en un mundo donde la creatividad y la autenticidad son esenciales. Además, nos revela el detrás de escena de la alta cocina: los ingredientes que no pueden faltar, la magia que se vive en cada creación, y los aprendizajes que ha acumulado de sus mentores y su propia experiencia. También nos adentramos en su perspectiva sobre la maternidad en una industria tan demandante, y cómo está abriendo conversaciones honestas sobre los retos que enfrentan las mujeres para equilibrar lo personal y lo profesional. Una conversación que celebra la comida como un acto de amor, gozo y conexión, y que nos invita a reflexionar sobre lo que significa realmente disfrutar con todos los sentidos. Gracias a BBVA por apoyar esta temporada de Más Cabrona en la que compartimos historias de mujeres outliers que están definiendo un antes y un después en sus industrias.

Une menteuse pathologique. C'est ainsi que s'est présentée un jour devant les enquêteurs Marie-France Dambry, 70 ans, trois fois grand-mère. Fausse médecin militaire, fausse radiologue, fausse avocate mais authentique escroc. Et peut-être meurtrière de Jérôme Pujol. Elle veillait sur la santé de cet homme qui vivait seul à Albi et surtout sur ses économies. Il va falloir de très longues années, et la détermination de la famille de la victime, pour s'apercevoir que ce décès accidentel des plus douteux cachait un crime. Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles. Ecoutez L'heure du Crime avec Jean-Alphonse Richard du 26 novembre 2024.

Une menteuse pathologique. C'est ainsi que s'est présentée un jour devant les enquêteurs Marie-France Dambry, 70 ans, trois fois grand-mère. Fausse médecin militaire, fausse radiologue, fausse avocate mais authentique escroc. Et peut-être meurtrière de Jérôme Pujol. Elle veillait sur la santé de cet homme qui vivait seul à Albi et surtout sur ses économies. Il va falloir de très longues années, et la détermination de la famille de la victime, pour s'apercevoir que ce décès accidentel des plus douteux cachait un crime. Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles. Ecoutez L'heure du Crime avec Jean-Alphonse Richard du 26 novembre 2024.

The Doherty Petri School of Irish has over 100 students that has danced in over 200 performances locally in Pennsylvania and as far as Ireland. The mission of the school is to help everyone reach their highest potential ass an Irish Dancer no matter what age, level of natural ability, or level of commitment. Six Irish dancers who train at the Doherty Petri School of Irish in Lancaster will join the group Riverdance to perform at this year's Macy's Thanksgiving Day Parade. 17-year-old Isaiah Pujol is one of those six students that will be seen in front of millions of people. “My gosh. I'm so happy because I don't think I've ever been in anything as big as this. And to be able to get the opportunity to do something well as big as the Macy's Day Parade is just something fantastic to me, especially with Riverdance as well, “said Pujol. Jase Lawrence has been performing since he was 3.5 years old. He will also be performing with Riverdance for the parade. He shares how he has been preparing for the parade. “Basically, the parade is a show. It's not a competition you're not repeating for first place. So, you still are working very, very hard to lead up to it. But it's. It's not, it's not the same as you would do for a competition like in a show. You would like you would like to be practicing like your dancers, trying to keep your arms in and like, true your feet keeping that turn at all. And in competitions you would try to do like all of them. But in shows you're not doing like you're dancing; you're doing the dancing like they have for you. So, you're preparing differently, but the preparing going up to it is a little stressful. But once you get into the groove of things, you really just like go straight forward, attack it, right it, “said Lawrence.Support WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

Ayer se activó la alerta roja por lluvias en Málaga y, de nuevo, en Valencia, observó. Sin embargo, y por fortuna, nadie murió. ¿Se puede mantener el mismo nivel de alerta para 0 muertos que para más de 200? No le parece. ¿Tomó Mazón la decisión de que no circularan el miércoles los coches privados basándose en lo que había pasado o en las predicciones? Todo hace aguas, dijo, y aún están por dilucidar muchas cuestiones de la tragedia, incluido que, quizá, no pudo preverse de ninguna manera. ¡Entonces que lo digan!, exclamó. Lo que sí tiene claro es que el presidente Sánchez es el responsable primero y que, insistió, para dilucidar las responsabilidades subsidiarias es imprescindible poner tumba a los ahogados. Vio con mucha atención el publirreportaje en La Vanguardia dedicado a los 50 años de Convergencia Democrática de Cataluña y, como es de los que piensan que son las élites las que desencadenan los movimientos políticos, le parece un escándalo la falta de autocrítica. «Hubo un error y yo me siento responsable», decía Pujol, difusamente, refiriéndose a su corrupción. «El país era otro», decía Mas, después de recordar que el apoyo al independentismo había subido hasta el 50% cuando él dejó la presidencia de la Generalidad. Hombre, hombre. Hablando de La Vanguardia, le sorprendió un poco que este periódico, como The Guardian, haya dejado Twitter. Y sobre todo le sorprendió la puerilidad que demuestra Elon Musk sobre estas cuestiones. Su nombramiento como parte del gabinete de Trump pidió tomarlo con paciencia: vamos a ver qué pasa realmente. Celebró las investigaciones sobre la efectividad del Ozempic en el tratamiento de las adicciones y reconvino duramente a Santos por no usar a Gepetto en su trabajo. De igual manera le explicó con detalle el burning paper de la semana, las capas y capas culturales que hay detrás de sus conclusiones: el sexismo aumenta después del matrimonio. Y fue así que Espada yiró. Bibliografía: María Martín, «La trampa mortal en Utiel también era el salón de casa», El País «Ozempic shows promise for alcohol and drug addiction, study finds», NPR «¿El matrimonio está asociado con la disminución o con el aumento del sexismo?», Sex Roles, agosto de 2024 See omnystudio.com/listener for privacy information.

Josemi Rodríguez-Sieiro cuenta en 'Más de uno' que estuvo en la presentación del libro 'El honor de los decentes' presentado por Purificación Pujol en la Librería Antonio Machado. Estaba incómodo porque la librería estaba abierta al público y había mucha gente y poco sitio. Uno de los presentadores estuvo hablando de una ley de Azaña y a Josemi no le interesaba para nada. Además, nos cuenta otras actividades y actos sociales que tuvo ayer, como una cena donde pidió gazpacho y steak tartar. 

Esta mañana, señoras y señores espectadores, oyentes radioaficionados, representamos el primer documental realizado nunca en directo desde un teatro. Desde el Teatro Luis del Olmo los protagonistas ofrecen sus testimonios en directo. Nos situamos en 2061, en un mundo donde no se puede leer libros, ni ver series para comentarlas con los compañeros de trabajo. Tampoco se hacen películas y se han borrado todas las copias de los grandes clásicos. No hay conciertos ni plataformas de streaming. Porque en este mundo que nos espera dentro de 37 años la cultura será considerada un peligro. Un mundo no muy diferente a éste imaginó el escritor Ray Bradbury en su relato 'La sonrisa'. Una distopía que ha servido a los directores Félix Pujol y Noelia Gámez para investigar, en el documental que les ofrecemos a continuación, titulado 'El legado de la sonrisa', cómo la humanidad llegará, en el año 2061, a una realidad… distópica.

En la tercera conferencia del ciclo “La invención de la escritura: una historia”, el doctor en sánscrito y director del Instituto Cervantes de Nueva Delhi, Óscar Pujol, analiza la diversidad y multiplicidad de alfabetos de la India, con 14 alfabetos oficiales y más de 25 en uso, todos provenientes de una misma fuente: el brāhmī, la escritura que aparece en el siglo III a. C. Además, el subcontinente indio guarda todavía el secreto de una escritura no descifrada, la de la civilización del Valle del Indo, surgida en torno al IV milenio a. C.Más información de este acto

Ecoutez Christophe Hondelatte décrypter la personnalité de Charles Pujol. En décembre 2012, à Sete, Charles Pujol commet un carnage ! Ce vieux garçon de 49 ans, sans histoires, abat froidement au pistolet automatique ses 2 voisins de palier et blesse 2 amis à eux… Il n'a pas supporté la fête trop bruyante de ses voisins…Vous voulez écouter les autres épisodes de ce podcast ? >> Retrouvez-les sur notre site Europe1.fr ainsi que sur vos plateformes d'écoute habituelles.

Ecoutez Christophe Hondelatte décrypter la personnalité de Charles Pujol. En décembre 2012, à Sete, Charles Pujol commet un carnage ! Ce vieux garçon de 49 ans, sans histoires, abat froidement au pistolet automatique ses 2 voisins de palier et blesse 2 amis à eux… Il n'a pas supporté la fête trop bruyante de ses voisins…Vous voulez écouter les autres épisodes de ce podcast ? >> Retrouvez-les sur notre site Europe1.fr ainsi que sur vos plateformes d'écoute habituelles.

“The way the water tastes tells you nothing about the potential health effects of drinking water.” This quote from Johnny Pujol is eye-opening.  Is it possible that your drinking water is making you - or your child - sick? In this week's episode of the Soaring Child podcast, find out why it's so important to have your home's drinking water tested.  Johnny Pujol is the CEO of Tap Score and Simple Lab, the leading solution for environmental sampling services and laboratory testing. Johnny earned a Master's in Engineering from UC Berkeley and a bachelor's in Economics from Boston University. His vision is to simplify procurement of environmental sampling and testing services—enabling better decision making for the environment and your personal health. Link Mentioned in the Show:  Our Supplement Store - http://adhdthriveinstitute.com/supplements Get your water tested here - https://shareasale.com/r.cfm?b=1561446&u=3706301&m=98527&urllink=&afftrack=  Key Takeaways: [9:04] Common contaminants found in drinking water [12:40] How often contaminants are typically found in drinking water [18:28] The importance of testing water, especially for heavy metals [21:57] Practical steps parents can take to ensure their children are drinking safe water [28:39] Steps for ensuring safe water [31:29] Where to find Johnny online Memorable Moments: "Copper is necessary in small amounts, but when you have excessive levels, they can cause so many symptoms that closely mimic ADHD." "The transformation was remarkable. Those intense symptoms actually began to subside, and their child started to thrive." "Water is essential for every function in our body; it's clear that the quality of water we consume is of utmost importance." "We learned firsthand that the way the water tastes tells you nothing about the health effects." "There are endless chemicals in our environment, and when looking at the ones that impact us through tap water, it's important to know if they are harmful." "Most people don't realize that contaminants like lead, arsenic, and PFAs can be present in drinking water without any taste or smell." "If you do find contaminants in your water, it doesn't need to be like ‘Oh my gosh, the world's going to end,' but it's very controllable." "Run your tap water in the morning for a couple of minutes, and you'll get fresher water that has spent less time in contact with your home's plumbing." "About 30 to 35% of our water tests come back with a result indicating something you might want to address." "You cannot make decisions about your water quality unless you first test it." How to Connect with Johnny Pujol Website: https://shareasale.com/r.cfm?b=1561446&u=3706301&m=98527&urllink=&afftrack=   Instagram: https://www.instagram.com/mytapscore/  YouTube: https://www.youtube.com/@mytapscore Dana Kay Resources:

Dime qué piensas del episodio.Enrique Olvera @enriqueolveraf es fundador y chef principal del restaurante Pujol, considerado uno de los mejores restaurantes del mundo por 50 Best y ganador de 2 estrellas Michelin. Olvera es conocido por su enfoque innovador de la cocina mexicana. Además de Pujol, ha abierto otros restaurantes de renombre, como Cosme en Nueva York.Por favor ayúdame y sigue Cracks Podcast en YouTube aquí.“La tos, el hambre y el amor no se pueden esconder.”- Enrique Olvera @enriqueolveraComparte esta frase en TwitterEste episodio es presentado por por Sonos ACE, los nuevos audífonos de Sonos, la empresa líder en experiencia sonora en el mundo y por Laboratorios LAPI, el laboratorio médico que brinda a las compañías herramientas de salud laboral como exámenes de ingreso.Hoy Enrique y yo hablamos de cómo piensa del lujo, cómo crear ambientes y conceptos, sobre el negocio de la cocina y de hacer un mes de ayunoQué puedes aprender hoyBeneficios del ayunoDiferencias entre 2 y 3 estrellas MichelinDetectar el hambre y acomodarla en tu equipoCómo tomar una critica *Este episodio es presentado por Sonos ACEAlgo que para mí es básico en un avión es un buen par de audífonos que me aíslen del ruido y me permitan trabajar, descansar o disfrutar de una película, o de Cracks podcast, con el mejor sonido posible.Sonos ACE tiene cancelación activa de ruido es de primer nivel y te ayuda a enfocarte y disfrutar una experiencia absolutamente envolvente en el avión, en tu oficina o en donde estés, mientras que con el modo ambiente puedes escuchar y también oír todo lo que ocurre a tu alrededor.Tienen tienen un diseño discreto, colores que combinan con todo y un sofisticado acabado mate y con elegantes detalles de acero inoxidable.Dale un upgrade a tu música visitando sonos.com/cracks*Este episodio es presentado por LAPI Laboratorio Médico.Si bien Cracks es el podcast #1 de negocios y tecnología, he notado que en los temas relacionados con bienestar y calidad de vida son de los que más interés generan con la audiencia.Lapi Laboratorio Médico brinda a las compañías herramientas de salud laboral como exámenes de ingreso y análisis médicos periódicos para garantizar la salud de tu personal vía unidades móviles  en sitio o en sus múltiples sucursales en la república mexicana.Si quieres elevar la salud de tu personal, Lapi te ofrece asesoría sin costo y 30 días de crédito para cubrir tus necesidades a nivel nacional ingresando a cracks.la/lapi. Ve el episodio en Youtube

Pastry Chef Isabel Coss joins host Jessie Sheehan to talk about upbringing in Mexico, her time as a bread baker at Pujol, and her current jobs running the pastry kitchens at Lutèce and the newly opened Pascual in Washington, D.C. She also shares her recipe for buñuelos, which are fried dough fritters dusted in cinnamon sugar. Thank you to California Prunes for supporting our show. Get Isabel's buñuelos recipeOrder our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Jessie Sheehan's new cookbook, "Salty, Cheesy, Herby, Crispy Snackable Bakes", and tour.Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Isabel: Instagram, Lutèce, PascualMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

My conversation with Jorge, the hot waiter, unfolds in Spanglish over WhatsApp. Of course, I leave healthy delays between messages, so I don't come across as too keen.Jorge: “Hi Tash. It's Jorge. How are you?”Tash: “Good morning. Do you work at Pujol?”Jorge: “Yes, haha.”Tash: “Lol. Where are you from? How old are you?”Jorge: “I'm 33 and I'm from Veracruz.”Tash: “I'm from London, and I'm 29.”Jorge: “Cool. I have to start my shift, but let's chat soon! Do you have Instagram?”We exchange Instagram handles. I tell him I'm traveling for the next few weeks, and he tells me to get in touch once I'm back. I'm lying around the house in LA on my family holiday one afternoon when I finally look at his Instagram profile. It's private. But his profile picture tells me all I need to know.I use my thumb and forefinger to zoom in closer on the tiny circle. There he is in the picture, smiling and stubbled, clad in full hiking gear. And then, undoubtedly, unavoidably, inconveniently, there is a girl in hiking gear standing next to him. Does he have his arm around her? Well, with their hiking poles, it's hard to tell. It takes him a day or two to follow me back before I can finally see what I'm dealing with.Most of Jorge's Instagram pictures are of him and his colleagues brandishing extravagant pieces of fish or perfectly plated food alongside chefs and knives. I imagine that to work at a high-end place like Pujol, you have to be a fiend for good food, and your job is your identity. Are there lots of pictures of the girl? No. But when I do find a picture of her from way-back when, there's her Instagram handle, and her profile is public.I discover that she is also Mexican and also from Veracruz. There are plenty of pictures of them together, dining out to exquisite meals and hiking trails along Popocatepetl and El Nevado de Toluca. And yes, there is a ring on her finger. I begin to read into things, dig into things, and project my limited and nervous thoughts all over things.Here's a lovely couple from Veracruz who moved to Mexico City together. This man is clearly obsessed with his work. His fiancé loves him dearly and cherishes the dinners he takes her to because he knows all the best restaurants in the city. But she wishes he wasn't so dedicated to his work so they could spend more time together and start to build a family.I think back to the dinner with my family at Pujol. Did Jorge have a ring on his finger? I am pretty sure he didn't. Otherwise, I never would have left him my number in the first place.I pause. You see, in Mexican culture, the way I'm communicating with Jorge is not very appropriate. It's not done for a married man to have many single female friends or to be friends with his wife's friends, for example, and vice versa. So, I can't help but wonder. If Jorge is engaged or married, why is he talking to me?Summer this year has brought some of my most strange and confusing interactions with men. It is probably a complete coincidence, but soon after I got my Mexican residency in July, weird things started happening to me.The first was when I met Lorenzo, a videographer from Los Bosques, a fancy suburb of Mexico City, at an art event. We talked for about three weeks before he took me out for a dinner date at a cantina. The dinner went well, except he took a very long time in the bathroom, so his food got cold. He also told me stories about how he often came home to find his uncle sleeping with other women and prostitutes while he was still married to his aunt. That should have been a red flag. Still, I'm a sucker for men who pay for dinner.The morning after, I woke up with 6 missed calls from Lorenzo. At first, I excused it, thinking he had butt-dialed me, and we kept talking. Later, when I checked Instagram, I found that I had 13 missed video and audio calls from a girl called Luisa. She also shared a picture of her with him, in which he looked very guilty indeed, and she wrote,Luisa: “Did you go to this cantina with Lorenzo? Tell me! I am with him.”I then texted Lorenzo to ask who Luisa was. Lorenzo never responded again. As my old Economics teacher, Mr. Simpson used to say: “Extraordinary scenes!”Tash: “Haha, your poor phone.”Lorenzo: “Hi! How are you? How was your flight?”Tash: “All good, thanks. I got to San Cristobal de Las Casas already. Did you want to talk last night, or was it your phone's mistake? Also, who is Luisa?”

✨ I've missed writing for you! I think you'll like this story… ✨I will give my number to the hot waiter at this restaurant. But this dinner is not my typical Wednesday night, and it's far from over.The light in the restaurant is deep and gold. Low beams radiate out over the main dining area. Impeccably dressed people sit on wood-framed chairs and silently drag their spoons across plates of mole. My dark rouge lipstick stains the thin curve of my wine glass as I take a sip. After I put the glass down, I can't help but run my hands over the hazelnut table, sturdy yet tantalizing. Five other glasses of various shapes, sizes, and colors sit there, waiting for me to work through them. I am sharing the wine pairing with my father. I had an early shot of tequila and a cocktail. I have the sneaking suspicion that I am a little too loose.I am wearing all black. I wanted to look thin and be comfortable but also look hot. A short cashmere turtleneck dress and a blazer with gold buttons. High-laced boots. The top part of my hair is in a thin braid. I decorated myself with the trimmings of gold necklaces and rings, my fancy jewelry which I never wear in Mexico. But I am wearing them tonight and pulling out all the punches, because we are dining at Pujol, one of the fanciest and most expensive restaurants in the whole of Mexico City.I called, emailed, and confirmed our reservation over a month ago. Along with my father, my mother and aunt are also here to celebrate my aunt's retirement. Everything has gone perfectly on their trip. The sexagenarians (i.e., the people in their sixties, my family members, lol) are ecstatic, yet I'm dwindling with the exhaustion of a five-day chaperone. All I have to do is make it through this dinner. It's the peak of their trip. It's the height of indulgence. And it's the perfect second off.Yet, from the moment I walked into Pujol, what can I say? I was already on the prowl. My period finished last week, which means I am about to ovulate if I'm not ovulating already. As I sip my wine again, I shake my head silently to myself in knowing shame. I am drowning in the intensity of my baby fever. As we trundle over fond memories of summer holidays, I had to admit it to myself. I was not just hungry for the most delicious, exquisite meal in the city. I was hungry for the aftertaste of man. (Or woman).I didn't mean to get drunk. What happened was that my father wanted to order the wine pairing, but my mother insisted he can't drink that much, or he will snore, and she won't be able to sleep. My father passes me every half glass of wine he's not allowed to finish. Across the pristine plates, well into the 6th course, my wine glasses look like the traffic jam we briefly got stuck in in the Uber on the way here. I sloppily joke with my aunt and my mother,“K-Keep your eye out for any single men between the ages of 25 and 40.”I guess my father pretends not to hear. My father places another thin glass of wine in my queue. The rain is pounding on the roof. I glance through the low, wide window at the lush, jungle-like garden beyond. The air is a balanced temperature. The trickling music, the elotes, and the lamb barbacoa melt together in front of me. I sit up straight. I try to keep it together.I'm not sure when he first comes to my attention. I notice him holding a tray and standing by the wall, almost hidden in the shadowed corner of the room. He has black hair tucked behind his ears and crafted stubble on his chin. In the shadows, it is hard to tell if his hair is salt-and-pepper. But it is gelled, definitely.The next moment, he is standing over me. He has brought me a gift. It is another plate of carefully manicured vegetables, this time with lush pink tuna, the catch of the day. The light salt of the fish. The creamy, spicy, lemony kick of yet another green sauce.Well, that is his job, isn't it? To explain the dishes. To serve us the food. Is it just my imagination, or is he serving me first? His hands are thin. His skin is tan, and his fingers are rounded and rough. He leans over me. Our shoulders are almost touching. I feel a short shiver at the base of my back. I prop up my chin, resting on my hand, pretending to be elegant and oblivious.I've written about this before, but I can tell whether I want to have sex with a guy from the shape of his hands alone. And let me tell you: this waiter's hands are incredibly f******e. There's no hair around the knuckles, but they look strong. He has the kind of hands that might lock me in the bathroom with him, I imagine. That might pour a 40-ingredient, 10-year-old warm, dark chocolate mole across the pale skin of my naked chest under the light of a single bulb. Before he pulls my hair back and f***s me, getting it everywhere. The ghost of my feigned innocence might lift out of my body. Because beneath all the pleasantries of the dinner table, I am a bad girl, and I know what I want.I look up from my plate and remember I am in the strange company of my family. I chuckle in silent shame as I narrow in on my goal. I want his attention. I want to chat him up. I'm not sure what is so hot about this. Yes, he is attractive in his long, tucked-in black shirt. But there is also something forbidden about it. Forbidden, because this is his place of work. Forbidden, because I am still presenting as a young girl, surrounded by the pomp of some of the wealthiest people in the world. Yet none of the tax loopholes or client contracts or ETF investment portfolios matter now. I still need sex. I still want sex. And I want to have sex with him.For me, the power dynamic sharpens the chemistry. It is his job to serve me. Not that I believe I deserve to be served. But this is the game we are playing. The societal game. I walk near him on the way to the bathroom (to freshen myself up and make sure I don't look terrible). He is taller than me. We speak in Spanish as he shows me the way. Always on hand. Always there to please. Once I am alone, I gaze into the bathroom mirror. I confirm that my makeup is still on my face. My eyes are dark. My lips are still red. I think to myself,“You're hot, too. You've got this.”When he serves the next meat course of wild boar, I tell him,“Conseguí mi residencia en Hidalgo.” (I got my Mexican residency in Hidalgo.)We have a 20-second conversation about the unique wild boar dishes of various Mexican states before he quickly excuses himself. He resumes his position, holding the tray beside the wall and standing in the shadows. I glance at him repeatedly when I can.As my family shares the last bites of the special cake they prepared for my aunt's retirement, I say to her,“Here's a phrase you might like. Chingatelo. As you know, chingar means to f**k. So if I tell you, chingatelo, it means f*****g finish the last bit on the plate.”The hot waiter happens to be hovering at that moment. He seems to giggle a bit.“You're teaching them the slang,” he says to me, and I smile at him. Of course, I didn't have the guts to tell him I learned that phrase from my barista ex-noviocitio (lover), another man of incredible talent and taste.The hot waiter serves me. He serves me again. And I watch as he leans over me and wipes away the tiny crumbs and drops of alcohol that I had spilled on the table in front of me. Of course, he wipes my area of the table first. I notice the thickness of his fingers. Is he enjoying this also? Does it excite him? I sit up straighter and look away as he loyally makes his way around the table, wiping the spaces in front of my aunt, my mother, and my father.As we finish up dessert, and he returns to the corner of the room, I catch the intensity of his gaze. Was that a slight grin? My heart quickens, chest pounding. I bite my lip. I know what I need to do. I reach into my tiny leather purse. I pull out a small white square of paper and a pen. I take the square of paper out a bit too early because my aunt and my parents need to keep talking about how marvelous their trip has been. And what a wonderful time they had. And I sit there like a fool with a blank square of paper in front of me.“I'll order the Uber,” my father offers kindly. They stand up to leave at last.“One minute,” I say. I snag the pen and paper and head to the bathroom again. I stand at the round mirror beside the flickering Jasmin candle and the box of perfectly rolled-up hand towels. My hair is quite blonde in this light. Blonde enough. My makeup is still on my face. I'm not quite 30 years old. I still have some collagen, or so I hope. In the dim light of the sink, I scratch my pen across the tiny page. I write,Tash. +52 55 7435 8932.I fold the paper. I'm not sure how I am going to do this. I hesitate. Is this appropriate? Hitting on a man in his place of work? He's not consenting to this. Am I just objectifying him, using him as my mental plaything? I am, aren't I? Still, I've never been to Pujol before. I have no intention of ever coming back. This is my only chance.I leave the bathroom. My family is nowhere to be seen, already outside. My eyes scan the room. He's not at our table. I follow the light flow of people who are leaving and the waiters, who are standing by.Now he is standing right in front of me. He has just finished serving another table when he turns around.“Es para ti,” I say (It's for you), handing him the folded white paper.“Gracias,” he says again. His dark eyes are smiling.I skip out of the restaurant, giddy like a child, far too terrified to look back. I wiggle on the sidewalk as I wait with my family for the Uber. I have left my number with a couple of people before. But this time it feels daring.We get caught in the rain and traffic on the way home. I go for a wet, late-night walk with my aunt while chewing on the time. There was no wedding ring on his finger. But I begin to wonder. Maybe, like some of the more secretive Mexican men who have taken me to dinner, he has a secret girlfriend lurking in the shadows?I try to brush off those thoughts.I get home.I am brushing my teeth when my phone buzzes.It is a WhatsApp message from a number I haven't saved.“Hola Tash. It's Jorge. Como estas?”

Hay pocos espacios donde las batallas por la paridad laboral y la igualdad de derechos para las mujeres se hayan vuelto tan evidentes —y tan invisibilizados— como las canchas de fútbol de Latinoamérica. Esta semana vamos a Argentina, donde la periodista Giulia De Luca habló con jugadoras, dirigentes y con la reportera e historiadora del fútbol Ayelén Pujol para entender cómo las luchas feministas han coincidido con los hitos en el fútbol femenino del país. Luego, la periodista deportiva Marion Reimers habla del estado del fútbol femenino en la región, sus obstáculos y sus victorias.  Este episodio fue publicado originalmente en julio de 2022, pero el tema sigue vigente. Hemos agregado varias actualizaciones. El hilo es un podcast de Radio Ambulante Estudios. Si valoras el periodismo independiente y riguroso sobre América Latina te pedimos que te unas a nuestras membresías. Tu apoyo nos permitirá seguir profundizando en historias que le hablan a todo un continente. Visita elhilo.audio/donar y ayúdanos a que El hilo siga vivo cada semana. Muchas gracias. Suscríbete a nuestro boletín para recibir enlaces con información complementaria sobre los episodios de El hilo. Además incluimos otras noticias esenciales desde Latinoamérica. Lo recibirás todos los viernes en la mañana. Suscríbete aquí.  Síguenos en Instagram, X (Twitter), Threads, Facebook y YouTube

The College Basketball Experience (@TCEonSGPN) of the Sports Gambling Podcast Network continues their Summer School Coaches Tour. On the show Ryan McIntyre (@Moneyline_Mac) is joined by head coach of the North Alabama Lions, Tony Pujol! On the show, Coach Pujol reflects back on his 6 years at North Alabama that has included the transition from Division-2 into a Division-1 program. What do Coach Pujol and his staff so value in their program on a day to day basis? Tony discusses the impact the different coaches like Frank Martin and Anthony Grant have had on his journey to becoming a head coach. What was the hardest decision he had to make in the coaching industry? They breakdown what the 2024-2025 North Alabama Lions will look like. What areas did Tony and his staff put an emphasis on in the Transfer Portal this spring? How are they attacking the summer to prepare for what is to come in the fall? What will it take for the Lions to win the ASUN and reach their first ever NCAA Tournament ? And they discuss the current state of College Basketball. Come join us all year long on the College Basketball Experience! ================================================== JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.com SUPPORT us by supporting our partners Rithmm - Player Props and Picks - Free 7 day trial! https://rithmm.page.link/smartplayNYRA Racing code SGPN25 - $25 FREE BET and $200 Deposit Bonus Promo code SGPN25 - http://nyrabets.com/sgpn25Underdog Fantasy code SGPN - Up to $250 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnRoyal Retros code SGPN - 10% off - https://www.royalretros.com/Gametime code SGPN - Download the Gametime app, create an account, and use code SGPN for $20 off your first purchase - https://gametime.co/Football Contest Proxy - Use promo code SGP to save $50 at - https://www.footballcontestproxy.com/ ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.io ================================================================ Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI) ================================================================ WATCH The College Experience YouTube - https://www.youtube.com/@TheCollegeExperienceFOLLOW The College Experience On Social Media Twitter - tceonsgpn Instagram - tceonsgpn TikTok - tceonsgpn Follow The Hosts On Social MediaNoah Bieniek - noahb77_Colby Dant - thecolbydRyan McIntyre - moneyline_macNC Nick - nc__nickPatty C - pattyc831 Come join us all year long on the College Basketball Experience! JOIN the SGPN community #DegensOnlyExclusive Merch, Contests and Bonus Episodes ONLY on Patreon - https://sg.pn/patreonDiscuss with fellow degens on Discord - https://sg.pn/discordDownload The Free SGPN App - https://sgpn.appCheck out the Sports Gambling Podcast on YouTube - https://sg.pn/YouTubeCheck out our website - http://sportsgamblingpodcast.com SUPPORT us by supporting our partners Rithmm - Player Props and Picks - Free 7 day trial! https://rithmm.page.link/smartplayNYRA Racing code SGPN25 - $25 FREE BET and $200 Deposit Bonus Promo code SGPN25 - http://nyrabets.com/sgpn25Underdog Fantasy code SGPN - Up to $250 in BONUS CASH - https://play.underdogfantasy.com/p-sgpnRoyal Retros code SGPN - 10% off - https://www.royalretros.com/Gametime code SGPN - Download the Gametime app, create an account, and use code SGPN for $20 off your first purchase - https://gametime.co/Football Contest Proxy - Use promo code SGP to save $50 at - https://www.footballcontestproxy.com/ ADVERTISE with SGPNInterested in advertising? Contact sales@sgpn.io ================================================================ Gambling problem? Call 1-800-GAMBLER CO, DC, IL, IN, LA, MD, MS, NJ, OH, PA, TN, VA, WV, WY Call 877-8-HOPENY or text HOPENY (467369) (NY) Call 1-800-327-5050 (MA)21+ to wager. Please Gamble Responsibly. Call 1-800-NEXT-STEP (AZ), 1-800-522-4700 (KS, NV), 1-800 BETS-OFF (IA), 1-800-270-7117 for confidential help (MI) ================================================================ WATCH The College Experience YouTube - https://www.youtube.com/@TheCollegeExperienceFOLLOW The College Experience On Social Media Twitter - tceonsgpn Instagram - tceonsgpn TikTok - tceonsgpn Follow The Hosts On Social MediaNoah Bieniek - noahb77_Colby Dant - thecolbydRyan McIntyre - moneyline_macNC Nick - nc__nickPatty C - pattyc831