Podcasts about Shuka

Pretty much every restaurant has salads, and yet how often do you get really excited to eat one? In restaurants and at home, most salads seem to be there because the person making the meal felt obligated to offer them. And diners eat them for the same reason. This week we set out in search of salads that you'll still be talking about weeks later. We hear from Chef Ayesha Nurdjaja of Shuka and Shukette in New York City, who makes Dan's favorite salad. Then Emily Nunn, who writes the newsletter The Department of Salad, shares why she believes that “anything that you can eat can be a salad” — with one important exception -- and why she does “not by any means consider salad a ‘diet' food, so get that out of your head this instant.”The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Thank you to Subaru for sponsoring today's episode. Visit subaru.com/forester to learn more.

A karshen makon da ya gabata ne HarvestPlus da ke samar da ingantaccen irin shuka ya gudanar da wani taro tare da kwamishinonin noma na wasu jihohin Najeriya tare da masu ruwa da tsaki a kan harkar samar da abinci domin gabatar musu da sabbin irin da aka inganta su da wasu sinadarai masu gina jiki. Bayan kammala taron a birnin Lagos, shugaban HarvestPlus a Najeriya Dr Yusuf Dollah Fuad ya ziyarci ofishinmu inda suka tattauna da Bashir Ibrahim Idris a kan taron, kuma ga yadda zantawarsu ta gudana a kai.

Spring is upon us, which means a bounty of fresh, green seasonal vegetables, from asparagus to artichokes to ramps. To help inspire us to make our own spring feasts, Lilah invites Ayesha Nurdjaja into the studio. Ayesha is the executive chef and partner at Shuka and Shukette, two beloved New York restaurants. Shukette has been called “a Middle Eastern party”, both for its open kitchen and bountiful meals, and for its energy. Visitors are encouraged to mix and match kebabs, breads, herb-covered fish and more in an approach Ayesha calls the “rip and dip”. She shares tons of tips and recipes for spring, and talks about growing up in a household of great global cooks – where her mother's Italian-American food melded with her dad's Indonesian cooking. -------We love hearing from you. Lilah is on Instagram @lilahrap and we're on X @lifeandartpod. You can email us at lifeandart@ft.com. We are grateful for reviews on Apple, Spotify, etc.-------Links (all FT links get you past the paywall): – Ayesha is on Instagram @ayesharare– Her restaurants in New York are Shuka (in SoHo), and Shukette (in Chelsea)– Last year we talked to Ayesha about balancing and building flavour for our food and drinks series. You can check out that conversation here: https://on.ft.com/3Up7mQe-----The FT Weekend Festival is coming back, and will be in Washington, DC, on May 4. Speakers include Nancy Pelosi. To book tickets, go to ft.com/festival-us and use our exclusive discount code: weekendpodcast. Special FT subscription offers for Life and Art podcast listeners, from 50% off a digital subscription to a $1/£1/€1 trial, are here: http://ft.com/lifeandartRead a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

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We present to you a new track.Robert Cristian, Alis Shuka - The Day Before (DJ Andersen Remix) The full version is here: https://boosty.to/dj_andersen Booking► tel: +7.926.8I4.I7IO

Welcome back to She & I Podcast. After two weeks away, B~Love and India Marie are back to give a recap on their anniversary trip to New York. The couple reviews the restaurants they visited: The Smith, Chavela's, Sei Less, Beauty & Essex, Fig and Olive, Shuka, and Olympia Star Deli and Juice. India Marie talks about her pilates experience, and B~Love talks about how excellent the Book of Hov was. Watch full episode on YouTube, www.youtube.com/channel/UCQAxdqat3tvdZfTg1gbmkbA Tune In, Like, Share, and Subscribe. www.sheandipodcast.com/ www.instagram.com/sheandipodcast/ instagram.com/blove1911/ www.instagram.com/india.marie/ www.shedidthat.com/

Marula Mining PLC (AQSE:MARU) CEO and Neo Energy Metals PLC (LSE:NEO) Non-Executive Chairman Jason Brewer speaks to Thomas Warner from Proactive London after Neo Energy Metals' successful LSE listing. Brewer gives a brief overview of the company and its Henkries uranium project in South Africa's Northern Cape. This project, initially advanced by Anglo American with a $30 million investment, is now poised for rapid development in a robust uranium market. He also speaks about his work with Quinton Van der Burgh, CEO of Q Global Commodities and a major investor in Marula Mining. Van der Burgh's shift in focus from coal to metals includes significant investments in Shuka Minerals and Neo Energy Metals, and underline his confidence in the future of the metals markets. Van der Burgh recently secured a billion-dollar fund from Abu Dhabi's F9 Capital. As 2023 draws to a close, Brewer's focus is on expanding Marula's processing capabilities at the Blesberg Lithium Mine, initiating production at its copper mine, and advancing Shuka's projects. He concludes by saying that Neo Energy Metals' successful listing is only a first step, adding that "all the hard work starts now" and that he anticipates a "busy run into the new year." #MarulaMiningPLC, #JasonBrewer, #MiningIndustry, #NeoEnergyMetals, #LondonStockExchange, #UraniumMining, #SouthAfricaMining, #InvestmentInMining, #GlobalCommodities, #MiningTechnology, #EnergySector, #NaturalResources, #EconomicDevelopment #IndustrialGrowth #ProactiveInvestors #copper #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews

Mỗi khi chúng ta nhìn thấy, nghe thấy hoặc suy nghĩ bất cứ điều gì, việc nhìn thấy, nghe thấy hoặc suy nghĩ này sẽ để lại một dấu ấn vào vùng đất sét mềm trong tâm thức chúng ta. Vài giờ đồng hồ sau, dấu ấn này sẽ cứng lại, giống như cách mà dấu chân trên mặt đất ẩm ướt cứng lại khi mặt trời xuất hiện. Dấu ấn cứng lại này sẽ biến thành một hạt giống tinh thần. Bởi vì chúng ta có hàng nghìn dấu ấn mỗi giờ nên sẽ có hàng nghìn hạt giống được gieo vào tâm thức của chúng ta mỗi ngày.Những dấu ấn được gieo thông qua những gì chúng ta làm, nói hay chỉ đơn giản là suy nghĩ thì rất khác nhau, và chúng biến thành những hạt giống tinh thần khác nhau tương ứng. Khi những hạt giống này nở ra, chúng ta sẽ có được những thứ và những người làm cho chúng ta hạnh phúc hay khốn khổ.Nếu tất cả những đều trên là đúng, thì thông qua thực hành, chúng ta có thể chủ động tạo ra những hạt giống trong tương lai. Về lý thuyết, việc này giống như việc suy nghĩ xem mình muốn loại cây trái nào, và rồi trồng chúng trong khu vườn của mình.Nhưng nếu bạn đã từng là một người làm vườn và gặp tình trạng các bao hạt giống bị bung ra, tất cả hạt giống bị trộn lẫn vào nhau, thì bạn sẽ biết rằng thật khó để xác định hạt giống nào tạo ra loại hoa nào. Phải cần đến sự giúp đỡ của một người làm vườn giàu kinh nghiệm thì mới có thể xác định hình dạng và màu sắc của từng loại hạt giống.Đó là lý do cuốn sách Trí Tuệ Cổ Xưa - Tất Cả Các Loại Nghiệp ra đời. Ở Ấn Độ có một khu vườn gần thành Xá Vệ. Trong khu vườn này có một chàng trai trẻ tuổi tên là Shuka đã tình cờ gặp được Đức Phật, và Đức Phật đã chia sẻ với anh cách xác định tất cả các loại hạt giống chúng ta cần gieo để có một cuộc đời tuyệt vời. Khu vườn này cũng chính là nơi Đức Phật đã giảng kinh Năng Đoạn Kim Cương nổi tiếng.Bằng cách quan sát thật kỹ chàng trai và lắng nghe cuộc thảo luận này, chúng ta có thể bắt đầu gieo trồng một cuộc sống tốt đẹp cho chính mình. --Về Fonos:Fonos là Ứng dụng âm thanh số - Với hơn 3.000+ nội dung gồm Sách nói có bản quyền, Ebook, Tóm tắt sách, Thiền định, Truyện ngủ, Nhạc chủ đề, Truyện thiếu nhi. Tất cả chương 1 đều miễn phí, tải app ngay: https://fonos.link/PCFonos--Tìm hiểu thêm về Fonos: https://fonos.vn/Theo dõi Facebook Fonos: https://www.facebook.com/fonosvietnam/

Mỗi khi chúng ta nhìn thấy, nghe thấy hoặc suy nghĩ bất cứ điều gì, việc nhìn thấy, nghe thấy hoặc suy nghĩ này sẽ để lại một dấu ấn vào vùng đất sét mềm trong tâm thức chúng ta. Vài giờ đồng hồ sau, dấu ấn này sẽ cứng lại, giống như cách mà dấu chân trên mặt đất ẩm ướt cứng lại khi mặt trời xuất hiện. Dấu ấn cứng lại này sẽ biến thành một hạt giống tinh thần. Bởi vì chúng ta có hàng nghìn dấu ấn mỗi giờ nên sẽ có hàng nghìn hạt giống được gieo vào tâm thức của chúng ta mỗi ngày.Những dấu ấn được gieo thông qua những gì chúng ta làm, nói hay chỉ đơn giản là suy nghĩ thì rất khác nhau, và chúng biến thành những hạt giống tinh thần khác nhau tương ứng. Khi những hạt giống này nở ra, chúng ta sẽ có được những thứ và những người làm cho chúng ta hạnh phúc hay khốn khổ.Nếu tất cả những đều trên là đúng, thì thông qua thực hành, chúng ta có thể chủ động tạo ra những hạt giống trong tương lai. Về lý thuyết, việc này giống như việc suy nghĩ xem mình muốn loại cây trái nào, và rồi trồng chúng trong khu vườn của mình.Nhưng nếu bạn đã từng là một người làm vườn và gặp tình trạng các bao hạt giống bị bung ra, tất cả hạt giống bị trộn lẫn vào nhau, thì bạn sẽ biết rằng thật khó để xác định hạt giống nào tạo ra loại hoa nào. Phải cần đến sự giúp đỡ của một người làm vườn giàu kinh nghiệm thì mới có thể xác định hình dạng và màu sắc của từng loại hạt giống.Đó là lý do cuốn sách Trí Tuệ Cổ Xưa - Tất Cả Các Loại Nghiệp ra đời. Ở Ấn Độ có một khu vườn gần thành Xá Vệ. Trong khu vườn này có một chàng trai trẻ tuổi tên là Shuka đã tình cờ gặp được Đức Phật, và Đức Phật đã chia sẻ với anh cách xác định tất cả các loại hạt giống chúng ta cần gieo để có một cuộc đời tuyệt vời. Khu vườn này cũng chính là nơi Đức Phật đã giảng kinh Năng Đoạn Kim Cương nổi tiếng.Bằng cách quan sát thật kỹ chàng trai và lắng nghe cuộc thảo luận này, chúng ta có thể bắt đầu gieo trồng một cuộc sống tốt đẹp cho chính mình. --Về Fonos:Fonos là Ứng dụng âm thanh số - Với hơn 3.000+ nội dung gồm Sách nói có bản quyền, Ebook, Tóm tắt sách, Thiền định, Truyện ngủ, Nhạc chủ đề, Truyện thiếu nhi. Tất cả chương 1 đều miễn phí, tải app ngay: https://fonos.link/PCFonos--Tìm hiểu thêm về Fonos: https://fonos.vn/Theo dõi Facebook Fonos: https://www.facebook.com/fonosvietnam/

The Path of Karma Yoga In 3.20, Krishna gives the example of King Janaka. He was a great monarch who had an enormous amount of wealth, yet he was also a self realized soul who performed his duties as a king without any attachment. King Janaka was such an enlightened person that even the greatest of sages, Vyasa (also known as Ved-Vyasa) the son of Lord Parashurama and Gandhavati, and half brother of Bhishma, sent his son Shuka to Janaka for learning key lessons of life. Similarly, in the Srimad Bhagavatam, we find the story of King Harishchandra that parallels Janaka's path of Karma Yoga. King Harishchandra was a righteous king who faced numerous trials but remained committed to truth and duty. His story demonstrates how, despite hardships and worldly responsibilities, one can remain steadfast on their spiritual path. Using such examples, Shri Krishna urges Arjuna to perform his duties considering the welfare of the world. This selfless action is essential for social harmony and progress. He emphasizes the fact that the wise must set an example through their actions, as others often emulate the actions of the great. As Arjuna was in a position of leadership and the whole of humanity would be following his example, if He chose to not perform his duties without attachment, he would incur all the more sin for causing millions of humans who would follow his example to also commit this sin.  This is the concept behind all advertisements. They will show a Sachin Tendulkar drinking boost and saying ‘boost is the secret of my energy'. Why? Because he is a role model for youngsters and they will want to do whatever they seem him doing. Doesn't matter if boost was actually the secret of his energy, just because people saw him drink it and say it, they will believe it and follow it.  Shri Krishna has used this technique more than 5000 years ago by giving Arjuna (and humanity) the advertisement where Janaka is performing his duties without any attachment. This is also a great lesson in leadership that Krishna has given here. He says that people will follow whatever the leader does. So for example, if you are a leader and you want your employees to be honest, you have to lead by example and demonstrate your honesty. If you are dishonest, your employees will also behave dishonestly. Just like King Janaka, who had everything he could ask for and still kept performing his duties without attachment, we should also strive to do the same in our own lives. I would like to refer to two dohas written by Sage Tulsidas which reflects these teachings of Shri Krishna beautifully: जे जन रूखे बिषय रस चिकने राम सनेहं । तुलसी ते प्रिय राम को कानन बसहिं कि गेहं ।। jē jana rūkhē biṣaya rasa cikanē rāma sanēham tulasī tē priya rāma kō kānana basahiṁ ki gēham . Those who have released their bond to sensory pleasures of the physical world and have drenched themselves in the divine elixir of love and devotion towards Lord Ram are truly cherished by the Lord. Their chosen lifestyle - whether they reside as ascetics in the solitude of the forest or engage in worldly duties as householders - does NOT matter.  It's not the physical renunciation of worldly life that brings one closer to God, but rather the intensity and sincerity of one's love and devotion towards the Divine. Thus, whether one is a forest-dwelling hermit or a dutiful householder does not matter; what truly counts is the depth of their devotion to Lord God. सोचिअ गृही जो मोह बस करइ करम पथ त्याग । सोचिअ जती प्रपंच रत बिगत बिबेकं बिराग ।। sōci'a grhī jō mōha basa kara'i karama patha tyāga.  sōci'a jatī prapanca rata bigata bibēka birāga.   Two kinds of individuals evoke feelings of empathy and sorrow: Firstly, the householders who, in their ignorance, have strayed from the virtuous path laid out in the scriptures. Secondly, the ascetics (Jati) who, despite renouncing worldly life to embark on a spiritual journey, still find themselves ensnared by the allure and pleasures of the material world.

We present to you a new track.Robert Cristian & Alis Shuka - In The End (DJ Andersen Radio Remix)Booking► tel: +7.926.8I4.I7IO

The news of the Vanar Sena successfully crossing the sea fell oin the ears of Ravana. Worried, Lankapati sent two of his spies, Shuka and Saran, to estimate the strength of Shri Ram's army. Both the spies disguised themselves as monkeys and joined the army. Vibhishana, who had joined Shri Ram's army, caught them and presented them to Shri Ram. Instead of punishing the two spies, Shri Ram asked them to give his message to Ravana. Shri Ram said, "Go tell your King, Dashanan that Raghav along with his brother, Lakshmana are here and with the help of Sugriva's Vanar Sena, he will kill you and rescue his wife, Sita and take her back."   Learn more about your ad choices. Visit megaphone.fm/adchoices

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We celebrated Two hundred episodes of the podcast with an ALL DAY live event at Kings Place in London, featuring ten hours of content that all culminated in this big 200th show. We kick off with Corin Hardy and Orli Shuka talking us through an explosive action clip from Gangs of London series 2, followed by a chat with Matt Berry, who joined us to celebrate ten years of Toast Of London. Plus we got into Game Of Thrones prequel House Of The Dragon on Sky, and bickered about She-Hulk on Disney+. And of course James couldn't let this milestone event go past without crowbarring the final season of See into the mix as well. There was chaos, there was carnage, there were audience questions, and returning Pilot legend Terri White was on hand to call James a bellend. What more could you possibly ask?

“I always like a bite of food to feel like the Fourth of July in your mouth: small explosions of flavour where each bite is different.” Welcome to our summer Food & Drink-themed mini-series, where every Wednesday for four weeks, an expert teaches us something new. Lilah's second guest is Ayesha Nurdjaja, executive chef and partner of Shuka and Shukette in New York. Ayesha is an expert at flavour. Her Italian and Filipino heritage, childhood in Brooklyn and travels to the Middle East have fused into a signature style. She explains how balancing flavour is like making music, how to develop and push your palate, and how to taste.--------------Want to stay in touch? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Ayesha is on Instagram at @ayesharare– Ayesha teaches us to cook shakshuka: https://www.today.com/video/learn-how-to-make-shakshuka-a-one-pot-meal-for-the-holidays-127622213623 – Ayesha shares her mother's Italian meatball recipe: https://www.facebook.com/watch/?v=580377019271350 -------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastWant to join us at the FT Weekend festival in London on September 3? Buy a ticket at ft.com/ftwf. And here's a special £20 off promo code, specifically for FT Weekend listeners: FTWFxPodcast22--------------This episode was produced by Molly Nugent. Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. See acast.com/privacy for privacy and opt-out information.

A jamhuriyar Nijar a kwanakin baya ne wani hadin gwiwar kungiyoyin manoma masu yada iri na zamani mai inganci suka bullo da wani shiri da zai ba su damar kusantar talakawa manoma domin kai musu irin, har  cikin garuruwansu. Kungiyoyin sun yi hakan ne a wani yunkuri na ci gaba da wayar da kawunan kananan manoma cewa lokaci ya yi na  da zasu canza halaye da dabi'unsu na noma musamman a wannan lokacin da ake fuskantar matsalar canjin yanayi a duniya.

On today's episode of All in the Industry®, Shari Bayer's guest is Ayesha Nurdjaja, executive chef and partner at Shuka and Shukette in NYC, and Culinary Director of The Bowery Group. We are on-location at Shukette, Ayesha's neighborhood restaurant in Chelsea, which focuses on locally sourced and sustainable Middle Eastern food, and the sequel to Shuka, which she opened in Soho in 2015 with owners Vicki Freeman and Marc Meyer, and earned a devoted following for her vibrant Eastern Mediterranean fare. A Brooklyn native of Italian-Indonesian heritage, Ayesha's entrepreneurial spirit first led her to pursue a business degree at Pace University. Shortly after receiving her degree, Ayesha realized food was her true passion and subsequently enrolled in the Institute of Culinary Education. She has worked at various NYC restaurants including Lidia Bastianich's Felidia, Bar Artisanal, Picholine and Missy Robbins' A Voce as well as Il Bordello and Red Gravy in Brooklyn as executive chef. Ayesha is a 2022 James Beard Award Finalist Nominee for Best Chef: New York State. Good luck, Ayesha! (JBFA will be taking place next Monday 6/13 in Chicago, and Shari will be covering the awards with red carpet interviews). Today's show also features Shari's PR tip to always break bread; Speed Round; Industry News Discussion on TikTok and NY restaurants; and Solo Dining experience at Laser Wolf Brookyn, a shupidya, or skewer house, on the rooftop of The Hoxton Hotel in Williamsburg, BK, and partnership between Philadelphia chef and restaurateur Michael Solomonov and Steve Cook of CookNSolo Group, and Rob Katz and Kevin Boehm's Boka Restaurant Group based in Chicago.Photo Courtesy of Ayesha Nurdjaya.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

BA'A YI WA ALLAH BA'A, DUKAN ADINDA MUTUM YA SHUKA, SHI ZAYA GIRBE

BA'A YI WA ALLAH BA'A, DUKAN ADINDA MUTUM YA SHUKA, SHI ZAYA GIRBE

SAKAMAKON SHIBKA, GIRBI

SAKAMAKON SHIBKA, GIRBI

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On today's episode of All in the Industry®, Shari Bayer's guest is Vicki Freeman, Partner of The Bowery Group, which is comprised of several market-driven restaurants in NYC, including Vic's, Cookshop, Rosie's, Shuka, and her latest, Shukette; along with her husband/partner Marc Meyer, and partners Anna-Marie McCullagh and Chris Paraskevaides. Each restaurant showcases the season's bounty through vibrant, ingredient-driven cuisine with an emphasis on local and sustainable sourcing. Today's show also includes Shari's PR tip to focus on regulars; Speed Round; Industry News discussion; and Solo Dining experience at Hudson Smokehouse in the Bronx, NYC.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Today's guest is Chef Ayesha Nurdjaja, executive chef at Shuka and Shukette restaurants in New York City and talking to me LIVE from a traffic jam on the Brooklyn-Queens Expressway!! Ayesha's an incredibly talented chef, entrepreneur, and innovator and we talked about everything-- from which condiments are always in her fridge, to the teeny, tiny copyedit she made on the Shukette menu that skyrocketed sales of one particular appetizer. We also commiserate about the joys (and occasional humiliation) that accompanies a public tantrum; discuss why a delicious tomato makes you cry sometimes, and how to avoid leaving a restaurant with food FOMO.  Ayesha's core philosophy about enjoying food around the table with friends and family, especially right now: Every bite should taste like the Fourth of July. This episode might as well be an audio version of a Pinterest board- I learned so much from Ayesha about marketing/branding, the restaurant business; how to bring a creative concept into a world that (in particular) tells you, “The customer is always right,” and why the visual of barracudas hanging over charcoal (eek!) might just get you reviewed by Pete Wells at The New York Times.  I'm answering this question today, at ~30:00:  “How can I stop being addicted to sugar?”  DM me with your questions on Instagram @jaclynlondonRD & subscribe/stay tuned for the answer on an upcoming episode! Follow Ayesha on Instagram: https://www.instagram.com/ayesha_rare/?hl=en Check out Shuka & Shukette while you're there: https://www.instagram.com/shukanyc/?hl=en & https://www.instagram.com/shukettenyc/?hl=en Read this RAVE review of Shukette in The New York Times: https://www.nytimes.com/2021/09/21/dining/shukette-restaurant-review.html See if you can get a reservation at Shukette for 2023: https://resy.com/cities/ny/shukette

How do we overcoming the obstacles in our life? Rarely we succeed by holding our ground. To overcome, we must push forward. That forward march can look different for each of us. For serial restaurateur Victoria Freeman, it looks like opening another restaurant. Today we discuss how her restaurant group managed to survive the pandemic and how they intend to come back stronger than ever in 2021. For more on the Victoria's concepts visit https://www.vicsnewyork.com ________________________________ Sign Up for Our Weekly Newsletter Book time on Josh's personal calendar We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP The Happy Mouth Morning Show Restaurant Marketing School The Playbook

Shirin a wannan mako ya tattauna kan yanayin daminar bana da ake shirin shiga a tarrayyar Najeriya, a yayin da manoma suka dukufa kan shirin share gonakinsu da domin ayyukan noma, hukumar kula da hasashen yanayi a kasar NIMET, ta gargadi manoman da ka da su yi gaggawar fara shuka ,saboda ruwan saman da ya soma sauka ba wai yana nuna har daminar bana ta iso ba ne.

Ein Beitrag zum Sanskritwort: Shuka Hier findest du: Sanskrit Wörterbuch Seminare zum Thema Sanskrit Seminare mit Sukadev Seminarübersicht Yoga Vidya YouTube Live Kanal Online Seminare Video Seminare Yoga Vidya kostenlose App Yoga Vidya Newsletter Yoga Vidya Online Shop Schon ein kleiner Beitrag kann viel bewegen... Spende an Yoga Vidya e.V.!

Notations / meanings -> http://www.shivkumar.org/music/#s Ragam: Brindavana Saranga (aka Brindaavani) (22ndth Mela janyam) AROHANA: S R2 M1 P N2 S || AVAROHANA: S N2 P M1 R2 S || (G2 R2 G2 S ) Talam: Rupakam Composer: Mutthuswami Dikshitar Version: D.K. Pattammal Pallavi: Soundara Raajam Ashraye Gaja Brindaavana Saaranga Varada Raajam Anupallavi: Nanda Nandana Raajam Naaga Pattana Raajam Sundari Ramaaraajam Suravinutamahiraajam Mandasmita Mukhaambujam Mandaradhara Karaambujam Nandakara Nayanaambujam Sundaratara Padaambujam Charanam: Shambaravairi Janakam Sannuta Shuka Shaunakam Ambarishaadi Viditam Anaadi Guruguha Muditam Ambujaasanaadi Nutam Amareshaadi Sannutam Ambudhi Garva Nigraham Anruta Jada Dukhaapaham Kambu Vidambana Kantham Khandikrutha Dashakantam Tumburu Nuta Shree Kantam Duritaapaha Vaikuntam MEANING: (From T.K. Govinda Rao's book) I seek the refuge("Ashraye") in Soundara Raaja, who protected the Gajeendra ("gaja") in the forest of elephants ("brindaavana saaranga") and He is the top most("raajam") in granting boons ("varada"). He is the darling son ("nandana") of Nanda, he is the ruler ("raajam") of Naagapattana. He is the spouse ("raajam") of the lovely ("sundari") Lakshmi ("Ramaa"). He is praised ("vinuta") by the celestials ("sura") and He is the King ("raajam") of the Universe ("mahi"). Whose lotus ("ambujam") face ("mukha") is lit with smiles ("mandasmita"), whose lotus like ("ambujam") hand ("kara") holds ("dhara") the Mandaara mountain. Whose lotus-like eyes ("nayana-ambujam") gives happiness ("nandakara") to everyone and he possess the beautiful ("sundaratara") shining lotus-like ("ambujam") feet ("pada"). He is the father ("janakam") of the enemy ("vairi") of Siva ("shambara") -- Cupid. He is saluted ("sannuta") by Shuka and Shaunaka. He protects ("viditham") devotees like Ambarisha. He is the eternal joy ("mudhitham") of Guruguha. He is worshipped ("nutam") by Brahma ("ambujaasana"), praised by Indra ("amaresha") and other ("aadi") celestials. He supressed ("nigraham") the pride ("garva") of the ocean ("ambudhi") - Samudra. He is the remover ("apaham") of the afflictions ("dukha") emerging out of falsehood ("anruta") and ignorance ("jada"). Whose neck ("kantam") equals the conch ("kambu vidambana") in beauty, who destroyed ("khandikrutha") the ten-headed ("dasha-kantam") Raavana. He is Srikanta, praised ("nuta") by the sage Tumburu. He removes ("apaha") sorrow ("duritha") and abides in Vaikunta ("vaikuntam").

APEST – “All Shuka – No Cows” “He who descended is also the one who ascended far above the heavens, that he might fill all things. And he gave the apostles, the prophets, the evangelists, the shepherds and teachers, to equip the saints for the work of ministry,” Ephesians 4:10-12 In part 2 of the teaching on APEST, Brad Matlack shares an American phrase “All hat – no cow” and brings it home to Kenya - “All shuka – no cows” through which he challenges us to check where we are living a false/counterfeit life through false teachings that are related to spiritual darkness. Also, when we understand and are fulfilling our APEST (Apostles, Pastors, Evangelists, Shepherds and Teachers) roles we will experience supernatural things.

The bacon egg and cheese has long been a staple in New Yorkers' diets. A bodega classic, the BEC is cheap, portable, and delicious. The breakfast sandwich, typically wrapped in wax paper and foil, is an unlikely candidate for upscaling. Yet, in the last several years, it has started to pop up on the menus of the city’s trendiest eateries. This week, we’re taking a look into the bacon egg and cheese’s newfound high-end status. Julia Press follows the sandwich from a midtown food cart to a downtown Mediterranean eatery, to learn why it’s inspired so many creative iterations.This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Photo by Arnold GatilaoMeat and Three is powered by Simplecast.

Hospitality professionals are historically under staffed, overworked and hyper focused on their tasks at hand inside their business. That doesn’t leave much time for mingling with or courting investors, business partners and the people you will need to start your journey from employee to ownership. How did you find your perfect match? We are so pleased and honored to have partners in the Bowery Restaurant Group here today: Vicki Freeman co-owner, Chef Ayesha Nurdjaja, chef/partner at Shuka, and Anna Marie McCullagh, partner. They are true industry veterans, Vicki and her Partner Chef Marc Meyer opened their first restaurant together in 1999, called Five Points (now Vic’s). They have since built an impressive mini-restaurant empire, including Cookshop, Vic’s, Rosie’s and Shuka. They are the type of restaurateurs that attract loyal diners with their dedication to green market ingredients, well executed honest cooking, and welcoming spaces. This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20. Opening Soon is powered by Simplecast.

Review of Shuka in SoHo

In episode 125, Kestrel welcomes Laurinda Ndenzako, the cofounder of Collective Closets, to the show. A womenswear label based + made in Melbourne, Collective Closets was built off of Laurinda + her sister Fatuma's African - Australian identities. "As far as Collective Closets go, we always say that we don't have all the answers, but we definitely want to be part of that conversation - we want to be part of that movement as well to leave a positive impact. And it all starts at home - and sometimes, just the smallest changes make the biggest impact." -Laurinda Ndenzako, Cofounder of Collective Closets In this episode, Laurinda shares more on the origins of Collective Closets, and how while she and her sister Fatuma were trained outside of fashion, both of their parents made clothing at home, and that was something that influenced them growing up.  A large part of the spark that pushed Laurinda + Fatuma to build Collective Closets was a family trip to Nairobi. According to Laurinda, the brand blossomed out of she and her sister being really proud of their African Australian culture, and embracing the chance to have a voice to tell their own story. Additionally, throughout this show, Kestrel + Laurinda talk more specifically about the way that Collective Closets always shares a thought provoking piece to outline the inspiration behind each collection. As Laurinda explains, this storytelling component is a massive part of their brand and the way they connect on a larger level with their shoppers, family, friends and beyond. The below thoughts, ideas + organizations were brought up in this chat: Grandma’s Finest Vintage, first company Laurinda + Fatima started (reworked vintage items Masai shuka, traditional check fabric originating in East Africa, and worn by the Masai people (a staple used in each of Collective Closets' collections) MPENZI WANGU/DEAR ME Collection (most recent collection) “This was her life. Not the life she had dreamed of, not a life her younger self would ever have imagined or desired, but the life she was living, with all it’s complexities. This was her life, built with care and attention, and it was good.” Kim Edwards The latest collection titled Mpenzi Wangu or Dear Me is inspired by the way in which our past's shape our personal evolution. If you had the opportunity to speak with your younger self what would you say? Have you shed your skin or does she still live within? "I think people are not looking for cookie cutter fashion anymore." Suggested Listening"Why A Drop Of 4 Degrees Made A Big Difference For A Garment Maker's Bottom Line"

At Shuka restaurant in downtown Manhattan, chef Ayesha Nurdjaja subtly makes Middle Eastern/Mediterranean cuisine her own. Over coffee one recent morning, she and Andrew kicked around her unique approach to her culinary education, favoring time spent in home kitchens around the world. She also shares a lot about her Brooklyn upbringing and her path to the professional kitchen after considering careers in gemology and music. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Hey hey, it's FR Today! First, the news: Crock Pots get a bad rap on This Is Us (0:29), business news (3:43) about Goldman Sachs & pea milk,Tyson (4:47), & Keurig/Dr. Pepper (5:29), plus new developments in no-cry onions (7:02) & edible straws (8:31). Next we have 10 Q's for NYC chef Ayesha Nurdjaja (10:49) about the menu & origin of her Mediterranean spot Shuka, growing up in Brooklyn, getting schooled on hummus in Israel, & leadership in the kitchen. To close: bad Yelp reviews of good restaurants (33:18).

Victoria Freeman has had a successful career as a New York City restaurateur for decades -- a feat in and of itself. This week we sat down to talk about her career path, and the challenges and triumphs she's had along the way. Positively Gotham Gal will be on hiatus for the rest of this holiday season -- enjoy the remainder of your 2017, and we'll be back on Monday, January 8th with a brand new episode. Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC.

Bhakti Sutra, als tägliche Inspiration, gesprochen von Sukadev. Essenz dieses Vortrags: Die Lehrer verschiedenster Traditionen sind sich einig – Bhakti Sutra 83. Es gab und gibt so viele verschiedene Lehrer des Bhakti Yoga. Ihre Lebensgeschichte zu hören oder über sie zu lesen, inspiriert immer wieder aufs Neue. Sie haben ihr Leben der Verbreitung von Yoga gewidmet, haben die Liebe zu Gott erfahren, gelebt, gelehrt. Hier der 83. Vers des Bhakti Sutra von Narada: Diese Wahrheit verkünden die Lehrer der Bhakti einmütig, ohne im geringsten die öffentliche Kritik zu befürchten; folgende sind als große Lehrer von Bhakti bekannt: Kumara, Vyasa, Shuka, Shandilya, Garga, Vishnu, Kaundinya, Shesha, Uddhava, Aruni, Bali, Hanuman, Vibhishana und andere. Lass dich inspirieren von diesem Kurzvortrag, Teil der Yoga Vidya täglichen Inspirationen, die Tonspur eines Videos als Kommentar zum Bhakti Sutra . Lesung und Kommentar von Sukadev Bretz, Gründer und Leiter von Yoga Vidya. http://www.yoga-vidya.de

В эту ночь главный танцпол просто разорвался от Breaks звуков. Повеселились на славу. Жужжалками, пищалками и тарахтелками зарядили всех. Кто был там, не дадут мне соврать. Всё таки брякс самая энергично зажигательная музыка. Слушайте breaks не пожалеете.

Special Edition from Madrid. Starring Esther, Jitka, Lole, Lucy, Hideo, Shuka and Carlos "el serpientes". Indyspensable music festival, rowing and bongos in Retiro, sangria, tapas and "movida madri...