Podcasts about refectory

https://www.pelagia.org/i-know-a-man-in-christ.en.aspx CONTENTS of EPISODE: (Part 2 of 2) Everyday Life – Pastoral Ministry 1. Elder Sophrony in Everyday Life a) Welcome b) Divine Liturgy – Prayer c) Refectory d) Hospitality e) Love for People f) Discussion – Confession g) Visits h) Love for Nature i) Sense of Humour j) Taking Leave 2. Theologian and Shepherd  1976  1977  1978  1979  1980  1981  1982  1983  1984  1985  1988  1991 3. Various Words of the Elder In Conclusion Encomium by Metropolitan Hierotheos of Nafpaktos Appendix Timeless Relevance 1. ‘The Elder of the Monastery' 2. ‘Living Theology' 3. ‘Elder Sophrony's Personal Participation in the Mystery of the Cross' 4. ‘On Prayer – The New Book by Archimandrite Sophrony' 5. ‘From the Morning Watch until the Night' 6. ‘The Theology of Elder Sophrony' 7. ‘The Chariot and Horseman of the Israel of Grace' 8. ‘Elder Sophrony' 9. ‘The Person as Truth in the Teaching of Elder Sophrony' --- Support this podcast: https://podcasters.spotify.com/pod/show/athonite-audio/support

For the 12th annual World College Radio Day, WXVU was a proud participant! Starting Wednesday, October 5, at 12 PM, WXVU broadcasted 24-hours straight of live programming, featuring over 15 of our WXVU DJs! WXVU played back the broadcast on Friday, October 7, the observed date worldwide of World College Radio Day. The efforts of Chris Cokinos, WXVU Music Director and Route 30 Rock host, were most yeoman, as Chris took 5 different shifts totaling 7.5 hours spanning between 10:30 PM Wednesday and 12 Noon Thursday. Incredible! WXVU gave away a grand prize of dinner for two at the Refectory during the broadcast, won by Kaitlin Urbanik. Thank you to all DJs who participated!

On this episode of the Spoon Mob Podcast, Ray chats with co-executive chef & co-owner of Jollity in Dayton, Ohio chef Zack Weiner about how he wound up in Dayton Ohio to begin with, how he got started cooking, going to culinary school, leaving the industry for a brief stint as a social worker, honing his craft at Olive, how he found his way to Rue Dumaine, where and when he first met his business partners Brendon Miller and Nathan Heil, starting out with pop up dinners, why the trio decided to open a restaurant in Dayton Ohio, the process of turning an old pawn shop into Jollity, the vibe of the space, the concept behind the menu, the challenges of sourcing needed ingredients, opening a restaurant during covid, looking back on the first year of business, why they chose to not accommodate dietary restrictions, the advantages of being in Dayton, where the food scene in Dayton is headed, future plans, answers the question left behind from wine director Taylor Wolf of The Refectory, and more before taking on the "burning grill" questions! For more on chef Zack Weiner, visit spoonmob.com/zackweiner and follow him on Instagram @hotbehindyou & @jollitydayton. Visit jollitydayton.com for menu details, reservations & carry out ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.

On this episode of the Spoon Mob Podcast, Ray chats with The Refectory's Wine Director and resident sommelier Taylor Wolf about how he wound up in Columbus, how he got started with wine, working at Mitchell's Steakhouse, why he went to work at Hyde Park Steakhouse, knowledge being more important than credentials & certifications, the challenges of the exams, almost moving to New York City with his wife before covid, why he went to work at the Columbus Club, getting randomly emailed by sommelier Chris Dillman to become the new sommelier at The Refectory, his first service on the floor at The Refectory, what working at The Refectory has been like so far, ordering and selling wine, thoughts on orange wine, his opinion on natural wine, upcoming events, future plans, answers the question left behind from Jack Moore of Ruffled Feather Ferments, and more before taking on the "burning grill" questions! For more on wine director Taylor Wolf, visit spoonmob.com/taylorwolf and follow him on Instagram @t.o.wolf, @refectorywine & @refectorydining. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.

Show Notes: In the 7th episode of the Hella Years Podcast, my friend DJ RPM comes over to talk DJ Quik and Health. We also discuss Quik's album "Rhythm-Al-Ism", and pick our Top 5 DJ Quik songs. We used to have a blast working at Jammin 95.5 and rocking the Refectory nightclub and we had a great time hanging out for this Episode 7. We hope you enjoy the conversation. Thoughts, Feedback, Questions or Suggestions? Send us a short audio message using the Anchor app: https://anchor.fm/hellayears/message Website: www.zacwoodruff.com Social Media: Instagram: instagram.com/zacwoodruff Facebook: facebook.com/zacwoodruff YouTube: youtube.com/zacwoodruff Twitter: twitter.com/zacwoodruff Soundcloud: soundcloud.com/zacwoodruff --- Send in a voice message: https://anchor.fm/hellayears/message

An historic building on Massey University's Manawatū campus has been restored to it's former 1930s glory and is now open to the public. Massey University Foundation director Mitch Murdoch talks to Jesse about the building.

Chef Ming Tan, Presenter and Food Consultant, owner of The Refectory Concepts is usually the one behind the microphone interviewing his guests about the significance of food. This time, we turn the tables around and have him in the hot seat while Angjolie Mei asks Ming about intimate moments of his life. His parents were never fond of Ming "wasting his education" by being a chef, but Ming stuck through it. You can find him on Facebook at The Refectory.

In this episode, Director of Communications Melissa McGill talks to Bishop Ken Carter about leading the Church in this season, his own calling, his encouragement for church leaders, how he takes his coffee and much more. Bishop Kenneth H. Carter, Jr. is the resident bishop of the Western North Carolina and Florida Conferences of the United Methodist Church. Along with the Cabinets, he gives pastoral and administrative leadership to more than 1800 congregations, fresh expressions of church, campus ministries, and outreach initiatives in an episcopal area that stretches between the two conferences. Learn more about Bishop Carter. Mentions and Links: In his first video message to the Western North Carolina Conference, Bishop Carter outlines the four values discussed in this episode. Follow Bishop Carter on Facebook for his Saturday morning updates and frequent posts on key topics in the Church. The Bishop's favorite book Cave, Refectory, Road: Monastic Rhythms for Contemporary Living by Ian Adams

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with A&R Creative Group's executive pastry chef Aaron Clouse about how he first got started with baking and pastry, originally going to college for music, switching to culinary arts and enrolling at The French Pastry School in Chicago, landing at The Refectory right after graduating, teaching at The Food Lab, what a pastry chef at L Brands actually does, heading up the pastry department at the Gallerie Bar & Bistro at The Hilton, how he first got on the Food Network, what being on Guy's Grocery Games was really like, creating the pastry program at Mmelo Boutique Confections, competing on the sixth season of Halloween Baking Championship, jumping to The Proper Garden after filming the show, how he used his downtime effectively during covid, joining A&R as the restaurant group's pastry chef, what's next for him professionally, future goals, answers the question left behind from Exquisito Chocolates Carolina Quijano, and more before taking on the "burning grill" questions. For more on chef Aaron Clouse and A&R Creative Group, visit spoonmob.com/aaronclouse and follow him on Instagram @aaronmclouse, @arcreativegroup, @themarket.iv, @hoofheartedbreweryandkitchen, @thecrestgastropub, & @alchemy.brands. Visit themarketiv.com, hoofheartedkitchen.com, thecrestgrastropub.com & alchemy-brands.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. This episode is brought to you by Stello Mints. Visit www.stellomints.com and use the promo code "spoonmob" for free sample (shipping included) of CBD powered mints!

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with advance sommelier Chris Dillman about how he got his start in the world of wine, his original career path which led him to Ohio State University, all the places around Columbus he's worked over the years, The Refectory, his time at The Burgundy Room, the owners at Rosendales covering his exam fee, taking the introductory sommelier exam, competing in Top Somm, sitting for the Master Sommelier exam for the first time, his mindset during the master, the toughest part of the exams for him, starting the wine program at the Giant Eagle in Grandview, limited edition beer craziness, taking the level 3 WSET exam, giving wine sales a shot, sitting for the master exam for the last time, why he chose to leave The Court behind, why he decided to move away from Columbus, how he curates a wine list, how covid has changed the wine industry, natural wine, champagne, where the food scene in Columbus is headed, the current state of the restaurant industry as a whole, if he still plans on opening a wine shop one day, if the mustache will make a comeback, answers the question left behind from Comune co-owner Joe Galati, and more before telling two of the wildest stories you'll ever hear during the "burning grill" questions segment. For more on advanced sommelier Chris Dillman and F.L.X. Table, visit spoonmob.com/chrisdillman and follow him on Instagram @best_dressed_busser & @flxtable. Visit flxtable.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. This episode is brought to you by Stello Mints. Visit www.stellomints.com and use the promo code "spoonmob" for a 20% off your first order!

On this week's episode of Spoon Mob's Chefs & Guests podcast series, executive chef Matt Walton of The Guild House joins the podcast to chat about his family connection to restaurants, how he got his start, going to Ohio State University before enrolling at the Culinary Institute at Bradford, working at Marcella's and The Refectory at the same time, moving to Cameron's American Bistro, his sting with Pocket Produce, returning to be the sous chef at The Guild House, becoming an executive chef, how he develops event menus, his competitiveness, spending most of his career in the "corporate" environment with Cameron Mitchell Restaurants, the challenges of being in control of all the food at the Le Meridien hotel, and more before answering the guest questions. For more on chef Matt Walton, visit spoonmob.com/mattwalton and follow him on Instagram @matt.e.walton & @theguildhouse. Visit theguildhousecolumbus.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

Revelation 3: 20John 6: 1-14

Hailing from Leeds, sometimes referred to as the ‘London of the North’, Northern Monk began underground in a damp cellar with little more than £5000 - a gift from founder Russell Bisset’s grandparents - and an adventurous northern spirit. Since those heady days of reinvesting the profits into a sesh on the beers, Bisset and head brewer Brian Dickson quickly pulled ahead in the British beer scene, embracing a wide variety of beer styles, all brewed to exceeding high standards. In addition core range beers such as Heathen - a resinous tropical IPA - and the soft, smoothing juiciness of its smaller counterpart, Faith, Northern Monk deliver a wide range of beers from light 2.8% Striding Edge - a beer that carries an immense amount of flavour for a beer so small - to colossal Imperial Stouts left to mature in bourbon barrels and Triple IPAs bursting with sticky hoppiness. Their striving for creative perfection doesn’t stop there: the Patreon's Project fosters a collaboration between the brewery, artists and athletes across the North of England. Cross pollinating ideas with creatives, each project is treated in the same way that you’d approach buying a vinyl record: the anticipation of collecting it from the record store and sitting with the artwork - in this case a peel-and-reveal label containing information on the collaboration - and devouring the contents in a thoughtful, reflective manner. if that wasn’t enough, Northern Monk have host two of the most revered beer festivals in the annual calendar. Hop City in spring and Dark City in the autumn celebrate the very best in hop-forward or dark and wild beers with a huge array of national and international brewers pouring across sessions at their respective festivals. If you’ve never experienced these events for yourself, hosted at The Refectory above The Old Flax Store, then you truly haven’t lived. Northern Monk have established themselves well beyond the confines of this small but arguably great nation and are sold in no less than 23 countries across the world. Not bad considering the brewery, a mere 7 years old this year, started in a damp cellar in Leeds. But Northern Monk still have plenty of tricks left up their sleeve even with the challenges of the coronavirus pandemic. In this episode, recorded on a snowy January day, Russell joins me to talk about everything monk: the quaint beginnings and stories from yesteryear, their unlikely pilgrimage up a mountain to brew a high ABV beer at even higher altitudes, how the business has had to adapt over the years, and the various creative endeavours that these pioneering freespirits have brought to the craft beer scene.     THIS WEEK'S EPISODE IS SPONSORED BY... Support for this episode comes from Lallemand Brewing. Lallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education. Lallemand Brewing’s premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process. At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour. For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.com     Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Check out brewing-jobs.com for all the latest jobs and careers across the brewing and beverage industry

  Show Notes   News (1:45)   ABAC Strikes Again Dainton Bounty Hunter Amazon becomes an ABAC signatory Coopers Launch a Hazy IPA IBA postpone BrewCon to 2021 Announce two key staff rendundancies WABA launch Drink West Drink Best campaign Australian Alcohol Excise Paused BWS Launch "Local Luvva" Tasting Paddle (15:15) Deeds Brewing Kill Off Quiet Deeds Australian Cider Awards Cancelled Michelle Colgrave Wins Award For Ultra Low Gluten Grain Kebari Broo Losses Down *I can't do maths - the excise on that carton is more like $24 Behemoth/Chur Open Their Brewpub "Churly" in Auckland Hop Nation buy Mornington Production Brewery from Tribe Seltzer Chat - 4 Pines, St Andrews Beach, Moon Dog & Hop Nation Beer Cartel Survey Is Out - Vote Before August 30th. (Link here)   What We're Drinking (32:12)   Mr Banks Party Tide Nomad Salute  Future Mountain Radio Kaliningrad 8 Wired Flat White in Nitro Cans Deeds Doppelbock Modus Operandi Doppelator Molly Rose Crowd Goes Mild Smart Brother Brewing   Interview (41:05)   Clare Burnett Senior Journalist at Brews News https://www.brewsnews.com.au/ We again look at COVID & its impact of different parts of the industry Clare has excellent oversight over the whole industry & is QLD based so can provide us Victorians with a look into the future   Brewery Deep Dive - Slow Lane (1:12:42)   New Brewery from Botany NSW Focus on European Yeast Driven Beers We review 4 of their 5 beers to date Botany Weisse, Refectory, Thirsty Miner, Foundation   Ranking of Lagers (1:24:58)   This month we add 333 from Vietnam to the list The colonial history of this beer is really interesting The new rankings are as follows: Pilsner Urquell (Czech Republic) Tennent's (Scotland) Carlsberg (Denmark) Quilmes (Argentina) Kingfisher (India) Gullmack (Norway) Lvivske (Ukraine) Sapporo (Japan) Birra Moretti (Italy) Corona (Mexico) Steinlager (New Zealand) Heineken (Netherlands) San Miguel (Philippines) Cantina (El Salvador) 333 (Vietnam) Stella Artois (Belgium) Tusker (Kenya) Budweiser (USA) Skopsko (North Macedonia) Tiger (Singapore) Karlovacko (Croatia) Singha (Thailand) Red Stripe (Jamaica) Bintang (Indonesia) Vonu (Fiji) Cusquena (Peru)   That's all we have for this month, thanks again for tuning in guys. Thanks again to Clare for joining us - we really enjoyed the chat & I hope you guys enjoyed the insight Clare provided. As usual; questions, comments, suggestions or general statements to angus@beeroclockaustralia.com or dylan@beeroclockaustralia.com & we'll see you all next month!   Remember it's always Beer O'Clock somewhere in the world!  

How does the most upscale place in town respond to a pandemic? We sat down with Kamal Boulos, who owns The Refectory in Columbus, Ohio to find out. Starting with his origin story, Kamal explains how he and his staff navigated the situation and found a way to stay relevant. He also reveals some unexpected benefits that will help The Refectory on the other side of COVID-19.   Check out The Refectory  Plus: Newfangled Kitchen | Columbus Podcast Company All music by Banana Kaboom!

Welcome to Episode 36 of Tapestry - today Connecticut-based math rock and post-hardcore three-piece The Refectory joined me to chat about some personal family experiences influencing their new music, how trying to control an audience’s emotions can limit your art, and some dicey experiences from their past tours.

In this episode we share a cocktail and stories of Indian Thanksgiving, slippery floors and embracing the industry as a profession with James DeFrance of The Refectory.

Somehow, we made it this far. It's episode 100! (It technically is, since our 2017 wrap up and post-Wisconsin NCAA Tournament episode didn't transfer over when we switched servers. So although it'll say 99 episodes, this is actually 100!) The Villanova Wildcats are still riding high and undefeated in Big East play after venturing into Omaha and downing the Creighton Bluejays. Another solid outing from Eric Paschall and Phil Booth, with nice supporting roles from Collin Gillespie and Jermaine Samuels. 'Nova is welcoming a new restaurant and bar, could this be a pregame spot for Pavilion games? What's up with Joe Cremo? Where'd Dhamir Cosby-Roundtree's minutes go? This and so much more, and one last call for our Villanova-Xavier ticket giveaway on Twitter! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jen Powell, chef for LSTC’s Refectory, gave a testimony in chapel on February 15. She recounts the inequities she witnessed in the aftermath of Hurricane Katrina and how this changed the course of her life.

Chris Shirer describes herself as a devoted champion of all things food, beverage, and guest experience… and she got my attention at “food!” Chris is the Founder of two companies: Madison + Fifth, a marketing agency, and the recently-launched JoinMyTable, a new platform for prepaid group dining created to encourage community and increase our time spent in real world conversation. JoinMyTable is a fascinating and unique concept: people who want to go out for dinner can pre-purchase off-the-menu dining experiences online with everything included (tip, tax, and any fees). Then they can invite people to join, and all of this is from a web-based platform. The idea is to bring communities together over dinner for some good conversation, without technology or the usual hassle of going out. This could be a group of your friends or your team from work, but the real gem is bringing a like-minded community together to make new friends and have good conversation. It took five years to get to this point because they needed to do market research. How could a service that brings people together for a night also help businesses? One of the biggest benefits for businesses is that these experiences can be offered on slow nights (usually Monday-Wednesday), which adds directly to the bottom line of a restaurant. Because the entire payment is included up front, the service staff doesn’t have to worry about common problems (like low tips) that come from big parties. It also shares the stories of individuals within these businesses: the chefs, brewers, distillers, coffee roasters, and other artists who we don’t always get to know, but who are sharing their incredible creativity in our communities. JoinMyTable is now available to anyone in the Columbus area, and it’s going great so far! Restaurants like The Refectory, Paulie Gee's Short North, The Whitney House, The Avenue Steak Tavern, and Barrel & Boar have offered successful tastings, seafood boils, and other interesting experiences. You can watch this video to check out the Low Country Seafood Boil at Barrel & Boar, and you can head over to JoinMyTable.com to invite friends and reserve your seat at an upcoming Table. Resources: Learn more: JoinMyTable.com | Facebook | Instagram | Twitter | YouTube -- Production & Development for Improv Is No Joke by Podcast Masters Learn more about your ad choices. Visit megaphone.fm/adchoices

Institute of English Studies John Coffin Memorial Palaeography Lecture - "Reading in the Refectory: monastic practice in England from the eleventh to the thirteenth centuries" Dr Teresa Webber (Trinity College, Cambridge)

Institute of English Studies John Coffin Memorial Palaeography Lecture - "Reading in the Refectory: monastic practice in England from the eleventh to the thirteenth centuries" Dr Teresa Webber (Trinity College, Cambridge)