Podcast appearances and mentions of ross lewis

In this episode, I talk with Ross Lewis a young farmer in Virginia. Ross is a civil engineer and has used his design knowledge to come up with a pretty ingenious automatic feeding and watering system for his breeding stock. We will describe it in this audio podcast but the link to his Youtube video explaining it below. Ross's Youtube Video Hickory Faith Farm Facebook   Come join us at the homesteading-ish conference this September 13th and 14th in Charleston WV. https://homesteading-ish.com/ Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

We have a very special episode for you today, courtesy of The Bear, Season 3 which is streaming on Disney+ from today, June 27th! We're digging into what makes an Irish restaurant tick and the hidden contributions that a vibrant restaurant industry adds to our economy. We also talk with Ross Lewis from Chapter One and discuss the dedication and culture required to build up a fine dining scene in Ireland. And we ask if a Michelin star is worth the investment or if a sandwich shop is the better entrepreneurial route.  Join the gang! https://plus.acast.com/s/the-david-mcwilliams-podcast. Hosted on Acast. See acast.com/privacy for more information.

We saw in Season 31 Episode 4 and Season 30 Episode 7 that due to the remarkable actions of several civilians who took up arms under military orders during the Indian Mutiny in 1857 and 1858 that the newly instituted Victoria Cross was altered to allow such acts of bravery to be recognised. Although Thomas Henry Kavanagh was recognised as the 'first' civilian Victoria Cross for his action during the relief of Lucknow in November 1857, his actions were not the first. Dur: 22mins File: .mp3

NYC artist Ross Lewis discusses his terrazzo floor painting, "Deep Water", located at the Holmesburg Recreation Center in Philadelphia.  Visitors to the Holmesburg Recreation Center trace the local topography and history in the abstract shapes of the terrazzo floor painting, Deep Water. The work represents for the artist the life which grew up around the Pennypack Creek and man's relationship to nature. A natural fall line, made Pennypack a tidal creek, giving early Holmesburg settlers a particular advantage for their water-power run saw mills and grist mills. The names of some of the early mills are included in the floor painting along with those of key streets such as Welsh Road, originally built by Welsh farmers to bring grain to the grist-mills back in the 1600's. Frankford Avenue, a north-south route retraces a route which is at least a thousand years old used by the Native American People. Other names in the painting of particular mention are the Crispin School, which stood on the current site of the Recreation Center, the Harrisburg Colored Settlement, one of the earliest black settlements in the area dating back to the 1720's and the King's Highway Bridge, the oldest stone bridge of its kind in the nation built in 1697.

Peak season – Cucumbers! How we love to eat them // Jennifer Shea, owner of Trophy Cupcakes tempts us with all of her amazing blueberry concoctions // We debate whether or not to eat foie gras grown from animal cells in a lab // Chef Ross Lewis from Trace Restaurant talks about his menu concept and his project in Covington with microgreens and mushrooms // The Hot Stove Dim Sum series starts this week and Annie Elmore tells what the team is making // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen! See omnystudio.com/listener for privacy information.

Michelin Star Chef Ross Lewis, of Dublin’s Chapter One talks about his decision to step aside from the kitchen after 29 years, and his new partnership with Finnish chef Mickael Viljanen.

Michelin Star Chef Ross Lewis, of Dublin’s Chapter One talks about his decision to step aside from the kitchen after 29 years, and his new partnership with Finnish chef Mickael Viljanen.

Ross Lewis kicks off the brand new mix series - Quarantine Cuts.

Broadcast recorded live for House 559 Music Radio.

Ross Lewis of Chapter One, the Michelin star restaurant in Dublin, joins Gillian Nelis for Plate: the Business Post food podcast to talk about food, fine-dining, the challenges of the Irish market, and how to achieve longevity in the restaurant trade. 

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio

Broadcast recorded live for House 559 Music Radio.

Broadcast recorded live for House 559 Music Radio.

In 2017 Ross Lewis crossed the Kokoda Track but this wasn't any ordinary crossing of the Kokoda Track. Ross is a veteran himself and he was a member of a veterans group from the amazing charity mates4mates who provide services, experiences, therapies and support to wounded, injured and ill Australian Veterans. As a veteran myself it's always an honour to be able to assist other veterans with their recovery and transitions into civilian life and I know without a shadow of a doubt that the Kokoda Track provides an amazing avenue to do that. This is Ross's story and his Kokoda Track experience.   See acast.com/privacy for privacy and opt-out information.

Sharon Noonan reports from Taste of Dublin and interviews Ross Lewis, Declan Maxwell and Shortcross Gin. Ballymaloe Pastry Chef, JR Ryall, is on the phone talking about his career to date. Sharon Noonan meets Sinead Neiland at the Organic College in Drocollogher, Co Limerick Viewmont House Executive Chef talks to Sharon Noonan about Aldi, The Restaurant, Donegal and lots more.

Rachael Kealy reviews the Fisherman Seafood Bar and Grill in Salthill. Dee Laffan provides advice on keeping the Christmas dinner warm and highlights some features in the Easyfood Christmas Annual. Sharon reports from the Eurotoques Young Chef of the Year 2014 Competition and talks to competitors John Fitzmaurice, Ian McHale, winner Matt Logan and Chapter One’s Ross Lewis.