Podcasts about san pellegrino

 On this week's episode, host Caryn Antonini is joined by Chef Mauro Colagreco in Palm Beach, where he helms Florie's restaurant, delivering the spirit of the French Riviera through his exceptional cuisine. South Florida is Chef's home away from home, as he and his family reside in Menton, France where he operates his acclaimed flagship restaurant, Mirazur, a three Michelin starred restaurant which opened in 2006. Within 6 months of its opening, it was awarded the Gault & Millau revelation of the year and in less than a year received its first Michelin star. Chef Mauro is a multiple award-winning and Michelin-starred chef and restaurateur, driven by instinct and vision. He is passionate about his commitment to the earth and oceans and in 2022 was named Goodwill Ambassador for Biodiversity by UNESCO. In 2020, Mirazur was the first restaurant in the world to obtain the Plastic Free Certificate. Chef Mauro is a chef without borders, operating award-winning and Michelin-starred restaurants throughout Asia, Argentina, France and the US, inspired by the Mediterranean spirit, his multicultural background and his international vision. Chef Mauro has been named Best Chef in the World by his peers and in the same year Mirazur was named Best Restaurant in the World by San Pellegrino's 50 Best.For more information on our guest:mirazur.fr | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Laurens en Stefan gaan verder. En Thomas is er weer. Want je kan tegenwoordig positief gaan op tongen, en dan vliegen we natuurlijk even de Spiritueel Leider in. Over de Plapp en Primoz, over Mads en van Aert. Wat een prachtige overwinning voor Wout - eentje voor de boeken!En hoe zat het ook alweer met de San Pellegrino klim? Je hoort 't allemaal in de Live Slow Ride Fast podcast!

Laurens en Stefan gaan verder. En Thomas is er weer. Want je kan tegenwoordig positief gaan op tongen, en dan vliegen we natuurlijk even de Spiritueel Leider in. Over de Plapp en Primoz, over Mads en van Aert. Wat een prachtige overwinning voor Wout - eentje voor de boeken!En hoe zat het ook alweer met de San Pellegrino klim? Je hoort 't allemaal in de Live Slow Ride Fast podcast!

This week, we're off to the deceptively cozy village of St. Mary Mead, where gossip flows freely and murder is just around the hedgerow. Join us as Miss Marple makes her unforgettable debut in The Murder at the Vicarage—knitting needles in hand and sharper than ever.My guest this week is author Kemper Donovan. Kemper began his writing career while still working as a manager, eventually publishing his debut novel, The Decent Proposal, after a lengthy journey to publication. Around the same time, he co-created the podcast All About Agatha with his friend Catherine Brobeck, celebrating the work of Agatha Christie. Following Catherine's passing in 2021, Kemper has continued the podcast on his own, and his passion for Christie's mysteries led him to create his own Ghostwriter mystery series including books The Busy Body and Loose Lips, now published by Kensington Books. He lives with his husband and their two daughters, and when not writing or podcasting, he enjoys running and making valiant attempts at playing the violin.Our drink this week is Miss Marples Cherrry Blossom from the book Agatha Whiskey by Colleen Mullany in which Kemper wrote the forward!MISS MARPLE'S CHERRY BLOSSOM Serves 2Miss Jane Marple's character is based loosely on Agatha's grandmother and her friends, and has appeared in twelve novels and twenty short stories. She makes her own cherry brandy from her garden, claiming that a bit of brandy helps ease one's nerves. Cheers to that, Jane!1 ounce gin1 ounce cherry brandy1 ounce sake¾ ounce grenadine1 ounce lemon juiceEdible flowers for garnishIn a shaker with ice, combine all ingredients. Shake well, strain into coupe glasses, garnish with edible flowers, and serve.Mocktail! Replace the gin with Monday or another nonalcoholic spirit, the cherry brandy with San Pellegrino's Sanbitter Red or another nonalcoholic aperitif, and the sake with Gekkeiken alcohol-free Daiginjo Sake or another nonalcoholic sake. Prepare as above.In this EpisodeAll About Agatha PodcastKemper's WebsiteHercule Poirot SeriesThe Murder at the Vicarage Episode- All About Agatha PodcastDr. Mark Aldridge - Agatha Christie HistorianShedunnit PodcastAnne of Green Gables Episode -Drinks in the Library

This Right at the Fork Classic comes from July of 2016, and our conversation with Lisa Schroeder. ORIGINAL POST: Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother."  Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren.  Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie. Photo by Tim Sugden, About Face Magazine. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com  San Pellegrino: www.SanPellegrino.com

Welcome back to another episode of Pitstop Fracas. where we review the Chinese Grand Prix. This week's panel consisted of; Richard Mahad Chris We spoke about; Sprint Quali + Race McLaren Masterclass RB/Lawson dilemma Ferrari + Alpine DSQ And much more Follow us on Twitter/X, Instagram and TikTok - @pitstopfracas Join our Discord Community - discord.gg/kYjQGhy Learn more about your ad choices. Visit podcastchoices.com/adchoices. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sanpellegrino, azienda leader nel settore delle acque minerali e delle bibite non alcoliche, ha annunciato la nomina di Ilenia Ruggeri come nuovo Direttore Generale. La manager comasca, classe 1971, porta con sé una ventennale esperienza all'interno del Gruppo Nestlé e una profonda conoscenza del settore beverage, competenze che metterà a disposizione per guidare la crescita dell'azienda sul mercato italiano.

Wir fragen nach bei Jaqueline Pfeiffer, 3 Hauben, Köchin des Jahres 2012 durch San Pellegrino

Chily est un artiste incontournable de la nouvelle scène urbaine française. Il se fait connaître en 2019 avec la chanson San Pellegrino. Il est actuellement en préparation de son deuxième album et sera en concert à la Cigale, à Paris le 7 mai.Accompagné de son invité/e, la chanteuse Ntaba de London, il répond aux questions de Claudy Siar, Queen Stelyna et Warra Charlotte Gomis. Pour visionner les clips, cliquez sur les titres des chansons : Chily - Je la connaisChily - Les chériesNtaba 2 London - NdombopianoChily - HendekChily - Dans mon barrioRetrouvez notre playlist sur Deezer. 

Chily est un artiste incontournable de la nouvelle scène urbaine française. Il se fait connaître en 2019 avec la chanson San Pellegrino. Il est actuellement en préparation de son deuxième album et sera en concert à la Cigale, à Paris le 7 mai 2025. Accompagné de son invitée, la chanteuse Ntaba de London, il répond aux questions de Claudy Siar, Queen Stelyna et Warra Charlotte Gomis. Pour visionner les clips, cliquez sur les titres des chansons : Chily - Je la connaisChily - Les chériesNtaba 2 London - NdombopianoChily - HendekChily - Dans mon barrioRetrouvez notre playlist sur Deezer. 

When Amanda Thomson launched Noughty Wines, a pioneering brand of dealcoholized wines, in 2019, she was, in essence, flying blind.  There was no non–alcoholic wine category to speak of, little in the way of market research and certainly no blueprint on how to build the type of company that she envisioned.  But Amanda, a former BBC journalist and broadcaster, did have a gut feeling. There were, she believed, millions of people like her who sought high-quality wines made without alcohol. It turns out that she was right. Six years after Noughty's debut, non-alcoholic wine has emerged as a mainstream concept, and is commonly seen in drink menus at restaurants and bars as well as in grocery and liquor stores across the U.S. In the following interview, Amanda talks about how she charted an unknown path for non-alcoholic wines, why creating “absolute trust” in the purity of Noughty wine is key to the brand's resonance with consumers, and why she advises early-stage founders to think about what they want to achieve when crafting their business plans and strategies. Show notes: 0:32: Interview: Amanda Thomson, Founder & CEO, Noughty Wines – Amanda explains why she never wanted to create a “replica” of traditional wine and talks about how her education and experience in fine wine is pertinent to the development of Noughty. She also talks about why relied on her vision and didn't research at the historical market for non-alcoholic wine when launching Naughty, why “liquid trumps everything,” how she aligns brand obsession with iterative improvements and why she urges non-alcoholic beverage entrepreneurs to use high-quality ingredients and avoid additives as a way to enhance consumers' perception of alcohol analogs. Amanda also talks about the impact of media acclaim and why she thinks about her legacy as she builds the brand. Brands in this episode: Noughty Wines, San Pellegrino, Recess, Trip, BodyArmor, RxBar

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Amelia Morán Ceja, president of Ceja Vineyards. Amelia is interviewed by Maryam Ahmed, founder of Maryam + Company. The two talk about Amelia's trailblazing efforts as the first Mexican woman to be elected president of a winery, having her wines served at the White House, and much more.Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Amelia: Instagram, Ceja VineyardsMore on Maryam: Instagram, Maryam + CompanyMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jen Pelka, founder of Une Femme Wines. Jen talks all about setting goals and taking your dreams to the next level – in her case, outer space!Then, host Kerry Diamond is joined by Tanya Holland on stage at Jubilee Wine Country. Tanya is a chef, restaurateur, author, and culinary ambassador. The duo talks about her love of California, exciting international endeavors, and her amazing career. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jen: Instagram, Une Femme WinesMore on Tanya: Instagram, websiteMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Jeni Britton, founder of Jeni's Splendid Ice Creams.Jeni is interviewed by Amy Guittard, CMO of Guittard Chocolate Company, on stage at Jubilee Wine Country to talk about her connection to nature, her entrepreneurial spirit, new projects, and why she took a step back from running her namesake ice cream company. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Jeni: Instagram, Jeni's Splendid Ice Creams, Floura & CoMore on Amy: Instagram, Guittard Chocolate CompanyMore on Kerry: Instagram

Live from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October: Dominique Crenn, the chef, author, humanitarian, and absolute life force. She was also the cover star of Cherry Bombe's Paris issue earlier this year. Dominique joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her journey to becoming one of the most important female chefs in the world, why she won't take “no” for an answer, her breast cancer diagnosis, learning about her adoption story in France, and much more. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Dominique: Instagram, Atelier Crenn, Cherry Bombe Paris issueMore on Kerry: Instagram

Over the next few weeks, we will be releasing recordings from Cherry Bombe's first-ever Jubilee Wine Country at the Solage Napa Valley resort this past October. First up is Robin McBride, co-founder of McBride Sisters, the largest Black-owned and women-founded wine company in the United States, with brands like Black Girl Magic Wines and She Can Wines.  Robin joins host Kerry Diamond on stage at Jubilee Wine Country to talk about her incredible personal story of meeting her sister Andrea at the age of 25 and deciding to go into business together and build something transformational. Thank you to Kerrygold, San Pellegrino, California Grown, California Walnuts, and California Prunes for supporting Jubilee Wine Country. For Jubilee 2025 Early Bird tickets, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Robin: Instagram, websiteMore on Kerry: Instagram

When in Los Angeles, you know the hosts are making an Erewhon run. As they sift through bags of new, innovative and unusual beverages and snacks purchased at the high-end retailer, the hosts discuss Erewhon's reputation as a launching pad for emerging brands. We also sit down with Nicola Hart and Leon Pullin of Agua De Madre, a London-based brand of water kefir and other functional beverages. Show notes: 0:25: Marina Del Ray. We Drank Pizza Wine. Next Stop… Walmart? Protein Everything. – As the hosts settle into the Taste Radio studio at NOSH Live Winter 2024, Ray releases a bit of frustration before John de-waxes and uncorks Pizza Hut's infamous tomato wine, of which everyone has a splash. John spreads spicy dried mango, several functional drinks and a few protein-infused snacks across the podcasting table, and while the hosts sample, they discuss the scalability of innovative concepts and whether premium sweet treats need functional ingredients. 32:27: Interview: Nicola Hart, Founder & Leon Pullin, Managing Director, Agua De Madre –  Launched in 2017, Agua De Madre markets water kefir and ginger and turmeric shots that are distributed throughout England, including at Whole Foods stores, and are also sold direct-to-consumer via its website. The products are made in small batches at Agua De Madre's fermentory and production facility in East London. We met up with Nicola and Leon in London for a conversation about the origins of the brand and their approach to formulation, consumer education and distribution, as well as the opportunity they see for retail in the U.S. Brands in this episode: Agua De Madre, Senor Mango, Kif, Flowin, French Squirrel, Nelly's Organics, Sprinkle Bites, Feisty Soda, Better Booch, Rmbr, Bliss Ball, WBS, Ghia, San Pellegrino

Il y a les listes, les concours, les honneurs, les titres un peu ronflants: restaurant de l'année, Relais et Châteaux, jeunes chefs San Pellegrino, macarons Michelin.Alors oui, c'est très important la reconnaissance d'un chef ou d'un restaurateur. Ça permet de lever la tête, de prendre quelques moments pour respirer et apprécier. Ça fait parler les média et ça peut donner un coup de pouce aux affaires, ce qui n'est jamais une mauvaise chose.Mais finalement tout ça est un peu artificiel à mes yeux.Et même si ça te permet de te préparer mentalement à une soirée que tu espères incroyable, finalement tout se passe vraiment entre les 4 murs du restaurant.Dans l'assiette bien sûr, mais aussi tout autour: la fameuse expérience clients.Ami auditeur, si tu as déjà été au restaurant de notre invité tu comprends forcément ce que je veux dire. Si non, je te présent mes excuses car je ne veux rien te dévoiler. Et de toutes façon mes mots n'y rendront pas justice.En parler serait artificiel.Aujourd'hui, c'est François-Emmanuel Nicol qui est dans le jus.On est dans le jus : podcast de la restauration au QuébecHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Il y a les listes, les concours, les honneurs, les titres un peu ronflants: restaurant de l'année, Relais et Châteaux, jeunes chefs San Pellegrino, macarons Michelin.Alors oui, c'est très important la reconnaissance d'un chef ou d'un restaurateur. Ça permet de lever la tête, de prendre quelques moments pour respirer et apprécier. Ça fait parler les média et ça peut donner un coup de pouce aux affaires, ce qui n'est jamais une mauvaise chose.Mais finalement tout ça est un peu artificiel à mes yeux.Et même si ça te permet de te préparer mentalement à une soirée que tu espères incroyable, finalement tout se passe vraiment entre les 4 murs du restaurant.Dans l'assiette bien sûr, mais aussi tout autour: la fameuse expérience clients.Ami auditeur, si tu as déjà été au restaurant de notre invité tu comprends forcément ce que je veux dire. Si non, je te présent mes excuses car je ne veux rien te dévoiler. Et de toutes façon mes mots n'y rendront pas justice.En parler serait artificiel.Aujourd'hui, c'est François-Emmanuel Nicol qui est dans le jus.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

La Sanpellegrino è un azienda che ha sfornato un sacco di successi: dall'aranciata al Chinò. Ma cosa è andato storto con la sua Cola? Scopri altre storie nel mio libro - "Persone che pensano in grande" - https://amzn.to/40hOuG3 Iscriviti al canale Telegram per rimanere sempre aggiornato/a - https://t.me/storiedibrand Learn more about your ad choices. Visit megaphone.fm/adchoices

In this personal edition of the podcast I give a detailed account of why I dumped alcohol on November 4th 2019. It wasn't because I think alcohol is wrong or evil in itself. As a Catholic, I don't believe that. The wedding miracle at Cana happened when Jesus changed six jars of water into wine, not grape juice (John 2.)   But for me it was the right decision. I didn't like how alcohol reacted to my body and vice versa. What delayed my quitting for a couple of years was my quiet anxiety that I would crave it if I quit it. The thought that I was an alcoholic was disturbing enough. The whole idea of no longer drinking made me nervous because I didn't know what my reaction would be. My dad (Jack, RIP +2018) was an alcoholic who found sobriety through AA; his father died from acute alcoholism.   I hope and pray this episode inspires you to give serious thought to dumping alcohol. I have never looked back, and actually rarely think of it.   Backstory to the reasons why I quit:   Anecdotes about my father's (and his father's) alcoholism In what sense I buy the disease model of alcoholism I loved the natural high feeling when I did the Whole 30 Diet, and dropped 20 pounds without trying I met a Chaldean Christian at a party who told me he quit drinking as a spiritual sacrifice—a kind of fast—on behalf of souls who are away from Christ, and why it moved me I peed the bed through the night after drinking too much over not enough hours I had my first and only blackout during a backyard party that involved too many tequila shots My habit of weeping while watching romantic comedies bothered and embarrassed me My decision to change my mindset from “giving up” drinking to “getting rid” of drinking I fell in love with San Pellegrino sparkling water, crushed ice, and lemon slices   Resources mentioned in this episode:    To Slake a Thirst: The Matt Talbot Way of Sobriety https://amzn.to/4etPo6A by Philip Maynard    Patrick Coffin: Website: https://www.patrickcoffin.media/ Twitter: @coffinmedia Facebook: Patrick Coffin Media Insta: @realpatrickcoffin Rumble: The Patrick Coffin Show

Food and Travel Nation with Elizabeth Dougherty 2024-0803 FOOD AND TRAVEL NATION WITH ELIZABETH DOUGHERY The TRUTH about Food and Travel Original Broadcast Date:  08/03/2024 FULL SHOW:  Elizabeth kicks off with the latest travel news, including an update on the stranded Boeing Starliner.  In "Airline Debacles" fights, a biohazard emergency, and strange demands for sex in airports.  In RV Tips, the importance of keeping the RV fridge clean. Elizabeth explores a major data breach at a leading U.S. blood bank, discussing hackers' access to personal data and the urgent need for better cybersecurity. In "Destination Unknown" Elizabeth takes us on a journey to the Museum of the Bible in, of all places, the corrupt Washington, D.C.  In hour two, while we know firsthand that food prices are rising, the government says everything is just fine and in "Server's Revenge" you'll hear the most controlling server yet.  Finally, Elizabeth explores San Pellegrino water's journey from Italian mountains to  your grocery store. ### Each week our listeners get the very latest food and travel information We produce homemade videos of healthy, easy to make recipes We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show. Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host. Food And Travel Nation was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject. We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF'S” EVER!) We present hard-hitting topics and interviews without the same old political spin. We are very social media conscious and stay in touch with our audience. (200,000 plus) We work closely with advertisers and stations to ensure their success. We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system. Executive Producer – Michael Serio FOOD AND TRAVEL NATION FAST FACTS Website: Food And Travel Nation.com Social Media Sites: Facebook | Twitter website:  FoodAndTravelNation.com email:  FoodTravelUSA@proton.me

In this episode, Jane Ostler talks to Kantar's Rob Wade about how brands must Find New Space, the third Growth Accelerator in the Blueprint for Brand Growth. They discuss the strategic exploration of incremental opportunities beyond a brand's current market. It involves identifying new categories, occasions, or services where a brand can extend its reach.For example, San Pellegrino, known for sparkling water, successfully ventured into flavoured soft drinks in cans, demonstrating a creative way to find new spaces without cannibalising existing sales. Another example is Lurpak Butter, which capitalised on advertising to amplify existing uses, such as cooking with butter instead of oil, thereby expanding the category. Premiumisation, like Baileys Chocolate Lux, and appealing to price-conscious consumers, as seen with Netflix's ad-supported tier, are also strategies brands use to innovate and grow. The key is to ensure that innovations are incremental and align with the brand's existing motivations and contexts to mitigate risks and increase the likelihood of success.To find out more, visit kantar.com/blueprint Hosted on Acast. See acast.com/privacy for more information.

Adrianne Paerels, the artist and designer behind Hello Adrianne, is known for her charming illustrations of everything from tomatoes to tinned fish and the custom painter pants she covers in snack-inspired imagery. In this episode, host Abena Anim-Somuah chats with Adrianne about her art practice and her love of collaboration. Adrianne shares how her work with brands like Fishwife, San Pellegrino, and Grillo's Pickles came to be, and how she was commissioned to make a pair of pants for Emma Chamberlain of Chamberlain Coffee. Don't miss Adrianne's voicemail to her future self.Visit Cherry Bombe's Event Calendar for our Summer Series details.More on Adrianne: Instagram, website, shop Hello AdrianneFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Episode 155 was recorded on 3/31 and covers: Quiet on Set (No I haven't seen it yet but somehow managed to talk for 10 minutes about it?) Kate Middleton update (shame on me) Nail shape (square is back baby) San Pellegrino bubbles (inferior to the DIY sodastream bubbles) P Diddy (gross) Jerrod Carmichael Reality Show (exciting!!!) Ramy on SNL (hot) Biden, Clinton, Obama at Radio City Music Hall (alarming) --- Support this podcast: https://podcasters.spotify.com/pod/show/sarah-kreutz/support

Chef Paul Rogalski is the Culinary Director & Co-Owner of Rouge Restaurant in Calgary - one of San Pellegrino's "World's 50 Best Restaurants". He can be seen starring in Les Stroud's Wild Harvest on PBS, where he explores natural landscapes across North America with Survivorman Les Stroud. In each location, Les forages native ingredients that Paul then turns into culinary delights. See omnystudio.com/listener for privacy information.

On episode 28, Dr. Amy Sapola and Farmer Lee Jones talks with long time friend of the farm, Chef Bradley Kilgore. Chef Bradley Kilgore was born and raised in Kansas City. After relocating several times to work and train in Denver, Italy and Chicago, Chef Kilgore worked at world renowned restaurant Alinea In Chicago before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. He has now planted his feet in the beautiful city of Miami. In the summer of 2015, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There, he offered Progressive American Cuisine, garnering National and International recognition for his work. At Alter he highlighted indigenous Floridian ingredients and up to 15 course tasting menu and wine pairings. The wine program was named Top 100 in America by Wine Enthusiast several years in a row. Alter received 4 stars from the Miami Herald within a few months of opening, making Chef Kilgore the only Chef in the history of the Miami Herald to receive 4 Stars two times. Alter was also named restaurant of the year by Eater, and Chef Kilgore was named Chef of the Year by the same publication in both 2014 and 2015. Shortly after, and on a meteoric rise, his cuisine was rapidly gaining national attention. From this, Bradley was named Best New Chef in America by Food & Wine Magazine in 2016. later that year Alter was named semifinalist for the prestigious James Beard awards in the category "Best New Restaurant", and Chef Kilgore in the category "Rising Star chef of the year" twice in 2016 and 2017. At Alter, he became well known for his hyper creative presentations and genius flavor combinations. The 15 course tasting menu and wine pairings were unlike any the region had ever seen. In 2018, The James Beard foundation named him a finalist as "Best Chef South". Alter was Internationally recognized twice as a "Diners Discovery" by the prestigious voters of San Pellegrino's "The World's 50 Best". For five years he was the Culinary Director for the Adrienne Arsht Center and had a signature restaurant, Brava, by Brad Kilgore. Chef Kilgore and his team oversaw all Culinary production in the world class performance hall and the fine dining restaurant. In late 2018 and 2019 he opened the first of two new restaurants in the Design District, Kaido, an Asian and Japanese Cocktail Lounge and Restaurant with Internationally Renown Mixologist. Worlds 50 Best recognized Nico de Soto and Ember a Wood-Fire American Bistro. In 2020 Kilgore Culinary teamed up with Trilogy Developers to design and operate an incredible world class, private, members only racetrack resort called The Concours Club. Found there is the Modern American restaurant, Verge. Currently under construction, he will oversee all of the Culinary operations for the soon to be built Concours Events Center designed by Pininfarina Design House coming in late 2023. His team's most recent project is as Culinary Director with the first hotel in the history of Wynwood, the Arlo. Chef Kilgore is the Culinary Director of the entire property which boasts three different venues and all of the catering offerings as well. MaryGold's Brasserie is the signature restaurant where his culinary creations shine. He has also collaborated with BarLab Hospitality, one of the World's 50 Best Bar Operators on all Food & Beverage services for the property. The hotel opened in November 2022.

When we last spoke with Aura Bora co-founder and CEO Paul Voge in May 2022 his botanical-centric sparkling water brand was still a few months away from announcing a $10 million Series A funding round. At the time, Aura Bora was less than three years old.  Investing in a young company that is competing within the crowded sparkling water category may sound risky to some. However, it was clear to Aura Bora's backers that the brand had an uncommon ability to not only connect with new consumers, but develop them into evangelists who would sing its praises. In this episode, Voge spoke about how Aura Bora has cultivated a loyal community by focusing on flavor, the brand's recent collaboration with cult olive oil brand Graza, why Aura Bora discontinued its viral “Secret Menu,” how DTC success translates to brick-and-mortar sales and why his personal phone number is on every can. Show notes: 0:43: Interview: Paul Voge, Co-Founder & CEO, Aura Bora – Voge spoke with Taste Radio editor Ray Latif at Expo East 2023 where they chatted about Aura Bora's new and limited-time Olive Oil Martini, why he believes that “the best marketing is sales and vice versa” and how retail buyers evaluate the brand's online sales. He also explains why profitability is always on his mind, whether water is the appropriate descriptor for Aura Bora products, how the company attempts to deliver consistent customer service across all forms of communication and why friendship is key to the company's relationship with Siddhi Capital.  Brands in this episode: Aura Bora, Graza, Velveeta, Hidden Valley, Van Leewnen's, TOST, Samuel Adams, Dogfish Head, Waterloo, Polar Beverages, LaCroix, San Pellegrino, Justin's, Jeni's, Kettle Chips, Mid-Day Squares

We all know honesty is the best policy, but sometimes a little dishonesty is the best strategy! This week, Robyn is opening up the lines to hear all your fibs, white lies, and embellishments, along with the crazy stories that followed them. Robyn kicks it off with a story about that time at sleepaway camp when she made everyone believe she had a boyfriend who sent her letters all summer long, when in reality, he was nothing but a figment of her overactive imagination. Then, she opens up the lines to hear stories from our listeners about slumber party sleepwalking, fake diamond earrings, pretending to speak Spanish, and a tragic case of confusing San Pellegrino with Fresca. To wrap up the show, Security tries to guess whether Robyn is lying or not using some telltale signs he found in the most trustworthy of places: the Internet. Learn more about your ad choices. Visit megaphone.fm/adchoices

The mysterious sticker on the small glass water bottle hinted at a place long gone. It read: San Pellegrino Terme - Italia - 1899. The place is still alive. Want to visit? Find the Newsletter edition with the  same title on LinkedIn.Support the show

Bee drinks San Pellegrino now, James doesn't drink Monster anymore, and both of them liked this episode. Watch Emily wear the hell out of a turtleneck, Derk be very rude to everyone, and Criminal Minds actually do well representing depression! This week on Wheels Up, James and Bee talk about Season 3 Episode 15 - A Higher Power. --- Send in a voice message: https://podcasters.spotify.com/pod/show/wheelsuppod/message

PURE MADNESS CONTINUES! It's a nine episode bracket to determine the best brand of plain seltzer. Frannie & Sophie from the podcast Girls Like Us return to discuss Mountain Valley Sparkling Water VS. San Pellegrino. Plus, there's talk about the film Nerve, room service sparkling water and Gwyneth Paltrow. FOLLOW THE SELTZERCAST: http://twitter.com/seltzercast https://www.instagram.com/seltzer.cast/ THIS PODCAST IS SPONSORED BY SUPERYAKI http://superyaki.com/ https://twitter.com/SuperYakiShop https://www.instagram.com/superyakishop/ Narration provided by Tim Wells Art by Kyra Kaufer Music by Kevin MacLeod: Samba Isobel by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4316-samba-isobel License: http://creativecommons.org/licenses/by/4.0/ Happy Alley by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3851-happy-alley License: http://creativecommons.org/licenses/by/4.0/ Poppers and Prosecco by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4231-poppers-and-prosecco License: http://creativecommons.org/licenses/by/4.0/

On this episode of the Hot Spot series, Gabriel Ornelas sits down with chef and restaurateaur Sean MacDonald. Sean is the chef/owner of Bar Monette—one of LA's newest and most talked about restaurant openings located in Santa Monica. Sean was named Canada's best young chef in 2016 by San Pellegrino and through the years, he has since made his mark on Toronto's fine dining scene. Thanks, in large part, to his lovely wife Monette—for which his newest Santa Monica concept, Bar Monette, is named after—he made it out west to sunny Southern California.   Shortly after attending his friends and family pre-opening, Gabriel posted on social media saying, "Bar Monette will become your new third place, an instant neighborhood classic with delicious food and an even better vibe...Sean is setting the tone for the impact he will have in Los Angeles." Fast forward a month, it‘s been lovely to see publications such as Forbes, Time Out, Eater, and the Los Angeles Times, who have recently covered Sean's exciting opening, share their high praises, too.    Listen as Sean talks about the development of Bar Monette, how he approaches challenges and cultivates joy, and how he plans to continue to evolve and grow in the City of Angels.   For more info on Bar Monette: https://bit.ly/3WjqRZF     Follow Sean MacDonald on Instagram: https://bit.ly/433n44N     Follow Bar Monette on Instgram: https://bit.ly/3MbzSPR     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

PURE MADNESS CONTINUES! It's a nine episode bracket to determine the best brand of plain seltzer. Antraniq Gharibian & Peter Angelinas return to discuss Perrier VS. San Pellegrino. Plus, there's talk about product placement, Stanley Tucci and Peter's disdain for bottle safety seals. FOLLOW THE SELTZERCAST: http://twitter.com/seltzercast https://www.instagram.com/seltzer.cast/ THIS PODCAST IS SPONSORED BY SUPERYAKI http://superyaki.com/ https://twitter.com/SuperYakiShop https://www.instagram.com/superyakishop/ Narration provided by Tim Wells Art by Kyra Kaufer Music by Kevin MacLeod: Samba Isobel by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4316-samba-isobel License: http://creativecommons.org/licenses/by/4.0/ Happy Alley by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3851-happy-alley License: http://creativecommons.org/licenses/by/4.0/ Poppers and Prosecco by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4231-poppers-and-prosecco License: http://creativecommons.org/licenses/by/4.0/

No jokes. Not funny. This is a serious episode about serious cars. Chris and Charlie enjoy some San Pellegrino while discussing their time with one of their favorite test cars of all time, the 2023 Volvo S60 Recharge Ultimate Black Edition, and a decent test car, the 2023 BMW X1. Then they spill the beans about the 2023 Mitsubishi Outlander PHEV SEL that they're testing. But at least they have the all-new 2023 Honda Accord Hybrid Touring to look forward to. Oh and Chris has some good CoPart finds. Enjoy! Support this podcast at — https://redcircle.com/daily-motor-podcast/donations

The most sought-after article for The Year Of The Opposite has been "How did you lose all the weight!?" So, let's dive right in, shall we? In just one year of living oppositely, I shed a whopping 37lbs, but that's only part of the story. Since hitting my peak weight in 2018, I've lost a grand total of 62lbs. Now, I can almost hear your thoughts: "Losing 40lbs in one year isn't healthy! He must've used weight loss drugs or surgery, lost a ton of muscle mass, and it's probably unsustainable." Trust me, I'd be thinking the exact same thing.Allow me to address those concerns. My weight loss journey has been focused on achieving the healthiest possible results. By most standards, I'm currently in the best shape of my life. At 42, I can run faster and farther than I could at 16. (Although, let's be honest, that doesn't say much about my teenage athleticism. But I digress.)The driving force behind my health transformation was the desire to break free from the medications I'd been taking for various lifestyle-induced ailments. Don't get me wrong, I have immense respect for the wonders of modern medicine. However, after relying on daily medications for seven long years, I was increasingly uneasy about the prospect of continuing that regimen for the rest of my life. Even the safest medications come with side effects. Everything does. So, I was determined to escape the unsettling dependence on pills for my well-being.Given my goal to ditch prescription medications, it should be clear (but I'll say it explicitly, just in case): I did not resort to weight loss drugs or surgeries. My approach was as natural as possible, as my primary objectives are longevity and healthspan. I want to live a long, healthy life and, in the end, go out swiftly. That's my motto: "Live long and die quickly."I want to clarify that I'm not against weight loss drugs. In fact, quite the contrary. I've actually invested in Novo Nordisk, the company behind Semaglutide, Wegovy, and Ozempic. I'll admit, this investment has yielded a significant profit for me. Semaglutide is a GLP-1 receptor agonist, which means it mimics the action of human incretin glucagon-like peptide-1 (GLP-1). This increases insulin secretion, enhances blood sugar disposal, and improves glycemic control. So, what does Semaglutide do? It suppresses hunger and promotes a feeling of fullness. It also helps your body regulate blood sugar levels more effectively. By reducing hunger, you consume less food. The outcomes have been remarkable, with people losing 10-20% of their body weight in just 12-20 weeks. Some experts are already saying that these revolutionary weight loss drugs are experiencing the fastest growth since Viagra. Rumor has it that many individuals in the entertainment industry and Los Angeles are using it, leading to a shortage of the drug.But let me reel myself back from that Semaglutide endorsement and clear up any confusion. No, I didn't use any weight loss drugs to shed the pounds. That doesn't mean I'm against them; it's just that they didn't align with my personal objectives. My goal is to live as long as possible, preferably with minimal reliance on medication.What about muscle mass? It appears that I may have lost some, although I don't have any entirely accurate measurements. My Renpho scale indicates that I've lost 5lbs of muscle mass over the past year and 15lbs since 2018. This is disappointing, but it could be a measurement issue. Despite these numbers, I've been strength training and am now stronger than when I began. I've consistently increased the weight on exercises like overhead presses, seated leg presses, bicep curls, lateral pulldowns, and lateral raises. My scale may say I've lost muscle, but my strength has undeniably improved. It might be a case of measurement error.Is this sustainable? That's undoubtedly the most critical question, and I honestly don't know. I wish I could predict the future. I do experience significant slip-ups; for instance, I gained 10lbs in just one week around Thanksgiving. However, I believe I've cultivated lifelong habits, not just a temporary weight loss strategy. This ties back to my previous post, which offers actionable tips for building lasting habits.Why am I sharing all this? I believe that if you're considering embarking on a weight loss journey, it's essential to start with a solid foundation. Establish your goals from the outset, ensure your chosen strategy is sustainable and aligns with your objectives, and consistently track your progress. Remember, my plan doesn't have to be your plan; I'm simply sharing what worked for me.How did I achieve my weight loss?* I ate less food.* I ate less often.* I opted for less processed food.* I increased my protein intake and reduced carbs.* I stopped drinking calories, cutting out soda and alcohol.* I began exercising daily.* I monitored my weight, blood pressure, VO2 Max, and heart rate on a daily or weekly basis.Nothing extraordinary here, but let me share the strategies I used to create new habits that made this weight loss journey work for me.I Ate Less Food:A significant portion of my eating habits was driven by routine. For example, I would automatically supersize my fast food orders or always have a Coca-Cola Classic with dinner. If food was on my plate, I felt compelled to finish it. To eat less, I needed to break these habits.I decided not to drink my calories, which meant giving up Coca-Cola with dinner. I also made a conscious effort to reduce portion sizes and not force myself to finish every meal. Additionally, I started paying attention to calorie counts, realizing that even "healthy" options like salads could be deceptively high in calories. Sometimes the salad that I thought was healthy actually had more calories than the cookie I was avoiding (not that the cookie is healthy; it's just shocking to me how many calories can be packed into a salad).I aimed for a daily intake of 2,000 calories, but I wasn't obsessive about it. I didn't track every single food that I ate in My Fitness Pal, as I had done before because I found it tedious and annoying. Instead, I used calories as a way to compare food items. For instance, if I was at a restaurant and the salad had 1,200 calories while the grilled chicken meal had 400 calories, I would opt for the chicken. The value here wasn't in making a detailed log calculating how many calories I ate all day; rather, it was learning what low-calorie meals looked like. Just because it looks healthy or sounds healthy doesn't mean it is.The most significant change came from applying the principles in the book "Atomic Habits." I used "The Four Laws of Behavior Change" to create new habits: make it obvious, make it attractive, make it easy, and make it satisfying. Instead of surrounding myself with Chex Mix, Coca-Cola, and Miller Lite, I opted for mixed nuts, decaffeinated tea, and San Pellegrino.To resist unhealthy temptations, I applied the "Inversion of the Four Laws": make it invisible, make it unattractive, make it difficult, and make it unsatisfying. We eliminated all the sweets and junk food we used to have around the house.This was, by far, the most significant and easiest change. It's quite simple: if you want to eat less unhealthy food, don't keep it around. If you want to eat better, make nutritious options readily available and enjoyable.I Ate Less OftenFor the most part I switched from 3 meals a day to 2 or 1 meal.  There is a saying that I love. “Abs aren't made in the gym, they are made in the kitchen.” The saying is based on the idea that it's easier to gain calories than to burn them through exercise. For instance, eating a couple of pieces of pizza can take in the same amount of calories as an hour of swimming. It's much more practical to reduce your daily caloric intake by 400-600 calories than to exercise for an hour to create the same calorie deficit. Now with that being said, I still don't have abs. So what do I know. One of the biggest mistakes I would make when I was trying to lose weight in the past was that I would immediately adopt a rigorous workout routine. This would cause me to be hungrier and I would in turn eat more food.  At best I would maintain the same weight, but in many cases, I would actually gain weight! This would make me quite depressed as I thought I was doing everything right but I was actually performing the most common mistake in weight loss.  Remember: Abs are made in the kitchen. That means if you're trying to fix your weight, it's imperative that you focus on how much you eat, how often you eat, and what you eat. As a part of eating less often, I followed Dr. Andrew Huberman's tips. (* Don't eat anything within 1 hour of waking. * Don't eat anything or drink any calories within 2-3 hours of sleep. * Have an 8-hour feeding window. Your ideal time for meals should be between 11am and 7pm if you follow a normal sleeping schedule. This will do a bunch of positive things. You'll get caloric restriction without having to count calories, you'll get better sleep, and some studies have shown that just this action will have a small reduction in blood pressure. Fasting, or eating less often, has benefits well beyond weight loss.  * Fasting can improve your memory https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470960/ * Fasting can help with metabolic disorders like type 2 diabetes https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521152/* Fasting can help you lose weight https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7021351/ * Fasting helps your heart and can lower your blood pressure and lower your resting heart rate https://academic.oup.com/ehjopen/article/1/2/oeab026/6363797?login=falseI eat less processed foods and more whole foods. Nothing revolutionary here. We've all been told it a million times but it certainly works. I eat less processed foods and more fruits, vegetables, and a lot of meat. I define processed foods as things that have been altered with preservatives, sweeteners, flavors or colors. Whole foods are just foods that don't have any of that stuff. Research has consistently shown that consuming whole foods is better than consuming processed foods. For example, a study published in the American Journal of Clinical Nutrition found that people who ate a diet high in whole, unprocessed foods had a lower risk of developing type 2 diabetes than those who ate a diet high in processed foods. Another study published in the Journal of Nutrition found that people who ate more whole foods had a lower risk of developing heart disease than those who ate more processed foods.The studies: * American Journal of Clinical Nutrition study on whole foods and type 2 diabetes: https://academic.oup.com/ajcn/article/87/4/1081/4633373 * Journal of Nutrition study on whole foods and heart disease: https://academic.oup.com/jn/article/143/9/1445/4571691* Journal of the Academy of Nutrition and Dietetics study on whole foods and nutrient intake: https://www.sciencedirect.com/science/article/abs/pii/S2212267213005145I increased my protein intake and reduced carbs.This is a controversial subject as everything in weight loss is.  There are definitely studies that show people that eat a vegetarian diet live longer and lose weight.  But for me personally, a diet high in protein and reduced carbohydrates seems to work best.  For me, eating a lot of protein can be really helpful for weight loss. I find that protein makes me feel full and less hungry, so I end up eating less overall. Plus, protein requires a lot of energy for my body to digest, which means that I burn more calories just by eating it. Eating enough protein also helps keep my muscles healthy and strong, which is really important for my overall health. Some studies even suggest that eating more protein might help me burn more calories throughout the day. Eating a diet high in protein really worked for me. Here are the studies: * A study published in the American Journal of Clinical Nutrition found that a high protein diet can help reduce body weight and fat mass when compared to a lower protein diet. The study also found that high protein diets can help preserve lean body mass during weight loss. https://academic.oup.com/ajcn/article/87/5/1558S/4650426* Another study published in the Journal of Nutrition found that a high protein diet can lead to greater weight loss and fat loss compared to a lower protein diet. The study also found that a high protein diet can help reduce hunger and increase feelings of fullness. https://academic.oup.com/jn/article/133/2/411S/4817941* A meta-analysis published in the International Journal of Obesity found that a high protein diet can result in greater weight loss and fat loss compared to a low protein diet. The study also found that a high protein diet can help improve several markers of cardiovascular health, including blood pressure and cholesterol levels. https://www.nature.com/articles/0803692I stopped drinking calories, cutting out soda and alcohol.I used to drink a ton of calories without even realizing it. I would drink one or two Coca-Colas with lunch and dinner, and I would also drink quite a bit of delicious beer. I didn't realize that there were so many calories in these drinks. But after learning about the dangers of drinking calories, I decided to make a change. Drinking sugary drinks like soda or beer can cause weight gain and increase the risk of developing health problems like diabetes and heart disease. Plus, they don't fill you up like food does, so you can consume a lot of calories without even feeling full. I decided to switch to water, unsweetened tea, decaffeinated hot tea, San Pellegrino (Bubble water as Lane calls it), or coffee sometimes. This easily cut 300 to 400 calories out of my day with one change. I also learned a trick. Every time I felt myself getting “hungry” I would consume a lot of water, tea, or bubble water.  It turned out that in 95% of the cases, drinking a lot of water would cure my hunger.  I'm not sure why this worked so well but it did.  And to cure my night cravings, I started drinking hot tea before bed.  This gave me a little bit of flavor without any calories. This was a huge win for me.  It stopped me from binge eating before bed but still gave me a little mental satisfaction of getting some flavor and the routine of consuming something. I highly recommend trying this. The compounding effects of drinking alcohol and weight gain. The compounding effects of drinking alcohol and weight gain can be significant. I learned this the hard way when I noticed that indulging in occasional alcoholic drinks had a compounding effect on my weight. Not only was I consuming empty calories in the drink itself, but it also had two other major impacts on my weight. Firstly, it interfered with my sleep, which in turn can lead to weight gain. However, the second factor was even more significant. After drinking, I would consume a large amount of unhealthy food. Sometimes it would be an entire large pizza, or every single bag of chips in the house. It was a gluttonous habit that impressed even me. However, I soon realized that by cutting down on drinking, I was able to control my food intake much better.I started exercising every day. While I'm not an expert on the topic, I found a routine that worked for me. I realized the main reason my previous attempts at working out had failed was due to a lack of consistency. I always found an excuse not to exercise, whether it was not having enough time, not having the right equipment, or not being in the mood. So, my first goal was to eliminate all my excuses.I decided to do a 7-minute HIIT workout on my Apple Watch. It's quick, so I never had the excuse of not having enough time. The only thing I needed was my watch and my own body weight, so I could do it anywhere at any time. It's also not a very strenuous workout, so I don't break out in a sweat and need to change my clothes. I've even done this workout in dress clothes! It doesn't require me to go to the gym, so I never have that excuse. I've done this workout in hotels, basements, outside, in living rooms, and at the gym. It's incredibly versatile.This may not be the best workout, but that wasn't my goal. I was focused on building the habit of exercising every day. Every. Single. Day. I didn't miss a single day in 365 days. I did it at 5 am and 11 pm. I did it in Lansing and in Vegas.I never pushed myself too hard during the workout. If I was tired and couldn't do push-ups, I would do them on my knees. If I was feeling lazy, I wouldn't do full lunges. But I always did the workout. Most days, I pushed myself, but even on the tough days, I never let my lack of motivation hold me back from going through the motions. I always did the workout.I monitored my weight, blood pressure, VO2 Max, and heart rate on a daily or weekly basis.The old saying goes you can't fix what you don't measure.  Or something like that.  Everyone knows I'm a data nerd. This process was no different. Here are the tools I used: * Apple Watch Ultra: The Apple Watch Ultra is a wearable device that tracks various health metrics, including heart rate, blood oxygen levels, sleep patterns, and physical activity. It can also monitor and analyze data related to different types of workouts, such as running, cycling, and swimming.* Renpho Digital Scale: The Renpho Digital Scale is a smart scale that measures various health metrics, including weight, BMI, body fat percentage, muscle mass, and more. It syncs with the Renpho app, which provides a detailed analysis of the data and tracks progress over time.* iHealth Blood Pressure Monitor: The iHealth Blood Pressure Monitor is a device that measures blood pressure and heart rate. It connects to a smartphone app, which stores the data and provides personalized recommendations to help manage hypertension.* Apple Health app: The Apple Health app is a central hub that integrates data from various health tracking devices and apps, including the Apple Watch, Renpho Digital Scale, and iHealth Blood Pressure Monitor. It tracks a wide range of health metrics, such as heart rate, sleep patterns, nutrition, and more, and provides personalized insights and recommendations based on the data.I also tracked my habits on Way Of Life the app. And I started journaling about my day every night.  These two things were very important for helping keep track of my progress.  I plan to do an entire article on the importance of journaling. So that's it.  Nothing world changing here. But it worked. I transformed my life by adopting this straightforward method in March 2022, and it genuinely made a significant impact on my health. Within six months, my ASCVD risk estimator (risk of having a heart attack in the next 10 years) improved from 16% to 2%, and my doctors officially cleared me of all medical conditions, including high blood pressure, high cholesterol, high triglycerides, and impaired fasting glucose. My cardiac fitness VO2 Max also improved, showing how these changes may have saved my life.Thank you so much for being a subscriber. Please email me and let me know if you have any feedback or if you enjoyed this. I would really appreciate it. Get full access to Year Of The Opposite - Travis Stoliker's Substack at www.yearoftheopposite.com/subscribe

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she's 99!). Thank you to Kerrygold, Whole Foods Market, San Pellegrino, Cakebread Cellars, and Bouvet Ladubay for supporting our 10th annual Cherry Bombe Jubilee conference. Join the waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Lucie: Instagram, From Lucie, website

Sorry for the oopsie's y'all, audio is gonna sound wild. We talk basketball, cover TTT, and Facts with Matt. "Sorry guys I won't mess up the audio again" - Intern/Producer Matt SUBSCRIBE NOW Our goal is to provide content to fans of NBA teams that don't get enough attention! Watch all of our other videos here: https://www.youtube.com/c/SmallBallPodcast/videos Follow us on Instagram: https://www.instagram.com/smallballpodcast/?hl=en For our full show, you can watch/listen here: https://linktr.ee/smallballpodcast #smallball #smallballpod

In this episode, Aaron, Jon, and Scott are joined by three high school aged performers. Each a talent in their own right, their theatrical credits include acting, choreography, and performing in orchestral pits. Together Camden, Gabby, and Maren will share their experiences, discuss their thoughts on the local theatre scene, and look forward to the future. Curious about the episode title? Stay tuned for a special story time from Jon.

Happy New Year! After a whirlwind 2 months away from recording, Ben and Allie are back just in time to celebrate the 1 year anniversary of Pod Goals. Find out what we've been up to. Then, sit back and relax with your favorite beverage while we announce the winners of the prestigious Goalie Awards. Pod Goals IG: https://www.instagram.com/podgoalspod Cover Art by Liat Veysey: https://www.instagram.com/howlercreativestudio/ --- Support this podcast: https://podcasters.spotify.com/pod/show/pod-goals/support

Welcome to this episode of the podcast, where we will be discussing food sustainability and the restaurant industry. Our guest today is Eneko Axpe, a gastrophysicist who has been awarded one of the world's 50 Next Awards from San Pellegrino for his work in science innovation.In this episode, we will be discussing Eneko's background in material sciences and physics, and how he has applied these principles to the culinary world. We will also be discussing his work in fine dining concepts, food manipulation, and finding textural opportunities in food.We will also be talking about the importance of sustainability in the restaurant industry, and how Eneko is working to reduce the environmental impact of food production. This includes efforts to reduce greenhouse gas emissions and water usage, as well as promoting the use of locally sourced ingredients.So join us as we delve into the world of food sustainability and the restaurant industry with Eneko Axpe. Don't forget to check out our sponsor, Mees, for all your recipe organization needs. Sign up for a free account at getmeez.com/trp to get started.Show Notes:Eneko's Instagram: https://www.instagram.com/eneko_axpe_/We Are What We Eat Book: https://geni.us/we-are-what-we-eatOmnivore's Dilemma Book: https://geni.us/omnivores-dilemmaWe Are The Weather Book: https://geni.us/we-are-the-weatherGastrophysics: The New Science of Eating: https://geni.us/JCWEUI2Ole G. Mouritsen: https://food.ku.dk/english/staff/?pure=en/persons/19897Eneko Atxa at Azurmendi: https://azurmendi.restaurant/en/El Celler de Can Roca: https://cellercanroca.com/en/Basque Culinary Center: https://geni.us/basque-culinary-centerSilo in the UK: https://silolondon.com/Amass Closing: https://starwinelist.com/wine-story/amass-one-of-copenhagen-s-most-influential-restaurants-has-closedOur World in Data: https://ourworldindata.org/Harvard Course On Science & Cooking: https://www.edx.org/professional-certificate/harvardx-the-science-of-cookingOn Food & Cooking Book : https://geni.us/on-food-and-cookingModernist Cuisine Book: https://geni.us/modernist-cuisineel Bulli Foundation: https://elbullifoundation.com/en/—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

A Greenwich Village native, James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of some of New York's most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, James joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef. In 2010, James placed first in the Bocuse d'Or USA Competition; he then represented the United States at the international finals of the Bocuse D'Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, James was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. He left The NoMad in 2017 to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District. James opened Crown Shy, the first of those restaurants, in March 2019. Just six months after opening, the restaurant was awarded a Michelin star. After 18 months of pandemic-related delays, the pair opened SAGA – a fine-dining restaurant in the tiered spire of the building–in August of 2021. In October 2022, SAGA was awarded two Michelin stars. James is an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and ReThink Food, for which he sits on the Chef's Council. James has twice co-chaired the annual Chef's Benefit dinner for Cookies for Kids Cancer, a nationally-recognized organization that provides funding for pediatric cancer research. And he's a mentor for Ment'Or organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. In this episode, Michael and James discuss the mindset of leading a team in a high-stress environment, the key to establishing a positive company culture, and how to carve out time for yourself every single day.

Will Guidara has been immersed in the restaurant industry since the age of thirteen. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006. Under Chef Daniel Humm and Will Guidara's leadership, Eleven Madison Park received four stars from the New York Times, earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant inside and a  America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. Checkout Will's new book, Unreasonable Hospitality.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

En este episodio nos enorgullece presentarles a un talento Panameño, Chiricano para ser más exactos que triunfó en la pasada competencia "San Pellegrino Young Chef Academy" en Bogota Colombia. Esta es una competencia regional en donde se eligen sólo 15 platos y sus chefs, de todas las inscripciones que lleguen de Latinoamérica. Este año de los 15 Panamá logró clasificar 3 chefs,  Armando Bramwell, Andrea Pinzón y nuestra invitada de hoy Aranxa Troestch, quien además de clasificar, recibió el premio a "Connection in Gastronomy" de la marca Acqua Panna.  Esperamos que disfruten de esta conversación con Aranxa en donde nos habla de su proceso creativo, su experiencia en la competencia, su plato y sobre todo cómo encuentra su inspiración en los sabores de su abuela Ubaldina y sus tierras chiricanas. Síguenos en Instagram @sancochotalkspaY míranos en youtube en https://www.youtube.com/channel/UCXUPrTuhiXt0VKHYIqhQi4ALes dejamos los links de las cuentas de Instagram de los Chefs y sus mentores para que los sigan y conozcan más de ellos:@axnra@sirfelipechong@armandopebre@isaacvillaverde@andreapinzonb@cerrobrujoEl San Pellegrino Young Chefs Academy:@spyoungchefacademy

The most famous product of San Pellegrino, Italy, is its sparkling water. But from this same village in the north of Italy has come a PhD scientist working on detecting the most elusive ingredients of the universe… and hoping for a chance to fly, herself, in space. Hear Dr. Maria Elena Monzani's story...Guests: - Dr. Maria Elena Monzani, a Lead Scientist at the SLAC National Accelerator Laboratory, and an adjunct scholar for the Vatican Observatory.- Br. Guy Consolmagno SJ, Director of Vatican Observatory Vatican Observatory website: https://www.vaticanobservatory.org/

At the approximate half way stage in the fringe Daniel is still in family man mode while Kai has had multiple late nights, between nursing a sick dog and being a reprobate. Middle class problems are redefined after Cream discovers his drink of choice is Tory Fanta.

The penultimate mountain stage of the 2022 Giro d'Italia took the race into Slovenia, with the battle for the maglia rosa still delicately poised. Could Richard Carapaz consolidate his advantage - or might Mikel Landa and Jai Hindley attempt to finally break the deadlock that has turned this into one of the closest, most uncertain Giri in recent memory? Breakaways have been consistently rewarded in recent days, and so it would prove again with Koen Bouwman taking his second stage win of the Giro. Meanwhile, despite numerous attempts from all three in the finale, Carapaz, Hindley and Landa still couldn't be separated. In tonight's episode, we discuss all the day's action, welcome BikeExchange-Jayco directeur sportif Matt White for a drive-by cameo, and look ahead to tomorrow's Dolomite blockbuster with some of the riders who'll have to scale the San Pellegrino and Fedaia passes in just a few hours. AMARATERRA Amaraterra provide our theme song, Cozze, and other music for The Cycling Podcast's coverage of the Giro d'Italia. Their Bandcamp page is here: https://amaraterra.bandcamp.com/ Giro dei Vini To order the Selezione Simpatica, head to DVine Cellars. The Cycling Podcast is supported by Supersapiens and Science in Sport. Supersapiens Supersapiens is a continuous glucose monitoring system that helps you make the right fuelling choices. See supersapiens.com Science in Sport For 25% off all your SiS products, go to scienceinsport.com and enter the code SISCP25 at the checkout. MAAP The Cycling Podcast has a new collaboration with MAAP. We will be launching a MAAp + The Cycling Podcast jersey later in the summer but before we reveal the details of that see: maap.cc Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to more than 60 exclusive episodes. The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

In the third and final interview of the CHEF Radio LIVE! event, Eli sits down with Chef Kurt Evans of Everybody Eats, which is a group dedicated to increasing food security and building community and their mission is to nourish hungry people and lead the community in the fight against hunger.  Chef Kurt is also fighting for reform in the US criminal justice system – using food as his medium.  Through the ground-breaking End Mass Incarceration dining series, which is a brave new restaurant business model and his community-focused activism, as well as his vision for Everybody Eats and Down North Pizza, Chef Kurt is driving change across the culinary landscape and beyond. He recently received the “Champion of Change" award from the The World's 50 Best Restaurant by San Pellegrino for his work in shining a spotlight on the disparities of the criminal justice system for people of color, as well as training formally incarcerated individuals to learn the important skills needed to thrive in the restaurant industry.  https://www.theworlds50best.com/stories/News/chef-kurt-evans-champion-of-change.html A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful. www.maxmck.com  www.singerequipment.com

The Lacey Thong Rape Case episode photos are on our Instagram page, comment below to contribute your thoughts.Contact us if you have a little known Irish or British crime we should cover in future episodes. .InstagramEmailLinkTree..

When Sandro Roco launched Asian-inspired sparkling water brand Sanzo in 2019, the naysayers had plenty to say: “This is a niche idea. It's not a scalable brand. The products won't resonate among mainstream consumers.” Three years and multiple retail, marketing and funding wins later, however, those comments are becoming increasingly rare. A brand that aligns growing consumer interest in clean ingredient beverages and that of Asian culture and cuisine, Sanzo's zero-calorie and zero-sugar seltzers are flavored with fruits commonly consumed in Asian countries, including lychee, Yuzu lemon and calamansi. The concept aligns with growing consumer interest in both clean ingredient beverages and Asian culture and cuisine, which has been validated by what the company describes as “a rabid fan base” and a retail footprint of over 2,000 locations, including at Panda Express and nationally at Whole Foods.  Last year, Sanzo landed a major deal with Disney's Marvel Studios to release four limited-edition cans featuring characters from the movie “Shang-Chi and The Legend of The Ten Rings.” The brand's momentum propelled a $10 million Series A funding round that the company closed in February. In an interview featured in this episode, Roco spoke about the origins of Sanzo, including the inspiration for its name, formulation and focus, and how he's attempting to “own” a space within the sparkling water category similar to that of other ethnic water brands. He also discussed the keys to building and leveraging a cult following and why the comprehensive process required to become a certified minority owned brand was worth the time and effort. Show notes: 0:43: Sandro Roco, Founder & CEO, Sanzo – Roco spoke with Taste Radio editor Ray Latif at Natural Products Expo West 2022, where they chatted about the entrepreneur's fast-paced life before discussing the origins of the Sanzo name and his professional career prior to launching the company. He also explained the impact of chef/entrepreneur David Chang on his decision to start a beverage brand, how he identified addressable white space in the sparkling water category and why he disputes depictions of the brand as having an overly narrow focus. He also discussed how the partnership with Disney came together, why he stresses the importance of “getting it right with one community, one tribe” and how Sanzo has benefited from retailers' interest in supporting BIPOC-owned brands. Brands in this episode: Sanzo, Fly By Jing, Omsom, Nguyen Coffee, Aura Bora, LaCroix, Perrier, Topo Chico, San Pellegrino