Podcasts about souks

We recommend watching this episode on video, on our YouTube channel. You can find it here:Shopping in the Souks of Marrakech: An Insider's Tour!----If you want to see what it's like visiting the souk, going into a real artisan shop: the sales pitch, the bartering, the valuable information and explanations, the language barriers and yet finding common ground and understanding - this will be an eye-opening episode.Azdean tours the souk of Marrakech, and visits two artisan craft workshops. Our camera crew was there to document the entire experience.He starts with the artisan wool shop, in fact a cooperative that provides hand-dyed wool for the women's cooperatives that we've featured on the podcast. You'll see the different types of coloring, in powder form, and watch as the wool master adds a few little drops of water to make it transform into a vibrant indigo blue.We go from the initial stages of steaming and spin drying to seeing the finished product: pashmina shawls, scarves, pillow cases, carpets, hand bags and more. Azdean tries on a Saharan turban, designed for keeping out sand while you're on your camel crossing the desert.We then go over to the wood-carver's shop, where we see a complex system of tools and chisels that requires three limbs for operation. That's right: if both of your hands are busy, you need to use your feet too! The carver deftly holds the chisel between his toes as the wood is spun by one hand and the other hand manoeuvres the angle of the chisel. The wood shop features all kinds of intricate carvings and contraptions, but for very useful and practical things: tissue boxes, door knockers, jewelry boxes, backgammon and chess boards - items that don't just look nice on a shelf but gathering dust, but that you can actually use and enjoy regularly.Although, there are also the soccer balls. Decorative wooden balls with inlaid pieces of wood, designed to mimic a real soccer ball. Okay, these ones you won't want to kick around but they are beautiful works of art.The souk can be a little intimidating and overwhelming. It takes some getting used to. This episode will help get you not just prepared, but excited to see and touch, and dive into the shopping experience.Check out the beautiful video on our YouTube channel, put together by our videographers in Morocco, Youssef and Fatah. Do you dream of exploring the enchanting land of Morocco?Destination Morocco is your ultimate travel experience for those seeking luxury and adventure. We specialize in crafting bespoke itineraries tailored to your unique tastes and desires.If you're a discerning traveler who values an immersive, curated adventure, visit www.destinationsmorocco.com, and let us bring your dream Moroccan vacation to life.Learn more about Azdean and Destination Morocco.Explore our Private Tours and Small Group Tours!

Der Koran beschreibt das Paradies wie einen Garten. Mit duftenden Blumen, aromatischen Kräutern und Obstbäumen. Der Jardin Majorelle in Marrakesch, benannt nach dem Maler Jacques Majorelle, der sich 1911 in der Königsstadt niederließ, gilt als einer der schönsten botanischen Gärten der Welt. Der in Algerien geborene Modedesigner Yves Saint Laurent kaufte den Jardin Majorelle im Jahr 1980. Er ist nur eine von vielen Sehenswürdigkeiten in Marrakesch. Auch das Dar El Bacha Museum in der ehemaligen Residenz des Paschas oder den Bahia-Palast des Sultans Si Moussa sind schön bepflanzt und architektonisch reizvoll. Von der üppigen Landschaft Marokkos sind die meisten Besucher überrascht, denn in weiten Teilen herrscht trotz ungewöhnlich starker Regenfälle in diesem Jahr nach wie vor große Dürre. Dank einiger Flüsse und des Schmelzwassers vom Atlas ist die Erde in der Nähe der Gebirge fruchtbar. Im Frühling wächst auf den Hügeln um die Königsstadt Fés frisches Grün, in den Oasen ernten Marokkaner Datteln. In Rabat stutzen Gärtner ganzjährig Buchsbäume und mähen den Rasen auf den Grünstreifen. In der weiß getünchten Kasbah des Oudayas in Rabat ranken sich purpurfarbene Bougainvillea über die Mauern. Neben den Jugendstilvillen im Diplomatenviertel und dem Mausoleum des ehemaligen Königs Mohammed dem Fünften lohnt sich in Rabat ein Besuch des Großen Theaters. Das Büro der britisch-irakischen Architektin Zaha Hadid konstruierte es. Die Medina von Fés ist eine der am besten erhaltenen Altstädte des Maghreb. Kunsthandwerker flicken Kessel, gerben Leder und färben Garn in den Souks. Jahrzehntelang verfielen die Häuser, seit etwa 15 Jahren werden alte Karawansereien und antike Koranschulen renoviert. Die Medersa Attarine aus dem 14. Jahrhundert wirkt von außen unscheinbar. Nach einem Vorraum betreten Besucher einen gekachelten Innenhof mit einer Brunnenschale aus Marmor, einem Gebetsraum einer nach Mekka weisenden Mihrab-Nische. Fotografien der kunstvoll verzierten Stadttore von Fés, etwa das Bab Chems oder das Bab El-Amr, schmücken viele Reiseführer. In der Provinz Ouarzazate, am Fuße des Hohen Atlas, schmiegt sich die Stadt Ait Ben Haddou in die teracottafarbene Landschaft. Der Ortskern ist seit 1987 von der Unesco als Weltkulturerbe anerkannt. Die festungsähnliche Siedlung war der Wohnort der Sippe der Ben Haddou, die im 11. Jahrhundert den Handel auf der Karawanenstraße zwischen Marrakesch und Timbuktu kontrollierte und ist der Schauplatz vieler Filme, etwa von „Der Gladiator“. Bei einem Rundgang durch die nahe gelegene Kasbah Amridil bei Skoura lässt sich ein Einblick über das Leben der Berberfürsten und in die traditionelle Stampflehmbauweise der Kasbahs gewinnen. Über ihre Bewunderung für die Gartenkunst der Maghrebiner, ihre Erfahrungen mit Berberpferden und ihre Faszination für das marokkanische Blau berichtet unsere Autorin Isa Hoffinger.

Arbeiten mit Blick aufs Meer und Eintauchen in das wuselige Treiben in den Souks der Medina von Essaouira – das waren die beiden Hauptqualitäten meiner Workation-Woche in Essaouira in Marokko. Die herrliche Altstadt direkt am Atlantik ist Unesco Weltkulturerbe, hat vielfältige Gastronomie und Freizeitangebote und ein ganz besonderes Flair. Bei Touristen schon lange ein Geheimtipp, ist Essaouira ein perfektes Workationziel und kommt eindeutig auf die Liste meiner Empfehlungen.  Themen:  Medina: was die Altstadt von Essaouira so besonders macht  Meer: die kraftvolle Energie von Wind und Wellen ist allgegenwärtig  Möwen: so nah wie selten – Mitbewohner auf der Dachterrasse ständig im Überflug Markt: das bunte Treiben in einer fremden Welt Morgenroutine: „Comme toujours?“ – wie sich Ankommen anfühlt Marokko: freundliche Menschen und fremde Bräuche  Learnings: Von langen Busfahrten und klügeren Reiserouten.    Weitere Infos zu Workations in Essaouira finden Sie auf meiner Website https://www.stefandietz.com/essaouira. Hier gibt es Fotos, Videos und Empfehlungen für die eigene Workation in Essaouira in Marokko.    Weitere Infos zu Workation gibt es hier: https://stefandietz.com/workation/ - außerdem die Anmeldung für den eigenen Workation-Newsletter.     Inspiration und Unterstützung für gelungene Workations gesucht? Gerne melden. Wir unterstützen bei Fragen wie:  Wie gestaltet man Workations produktiv und gewinnt wirklich die versprochene Lebensfreude?  Wie führt man Workations im Unternehmen clever ein und nutzt die transformative Kraft dieser besonderen Form flexiblen Arbeitens?   

Kathleen from Plenty of Sunshine Travel met with Andrea from Windstar Cruises for this week's cruise chat. . If you found value in this video and wish to help this channel. You can contribute using this link https://bit.ly/KathleenPenner. Andrea did an excellent brand overview of Windstar. They truly are 180 degrees away from ordinary. Windstar has sailing ships with masts as well as small ships. Six ships in total. With 24/7 room service, you can enjoy a dinner delivered to your room course by course. You can enjoy dinner on your balcony or inside your suite. . You can enjoy dining inside or outside with many different restaurants. . One of my favourites on a cruise is shopping with the chef and then enjoying a meal prepared with fresh local ingredients that we had all selected together. Windstar is part of the James Beard Foundation. . Windstar has an open bridge policy, so anytime you would like, you can go to the bridge, chat with the captain, and take in those gorgeous sea views! . We took a look at the destinations that Windstar sails to, including: Dreams of Tahiti, Treasures of the Greek Isles, Around Iceland, Icons of the Ancient World, Greece & Israel, Tahiti & the Tuamotu Islands, A Piece of Greece, a Slice of Sicily & the Corinth Canal, Classic Italy & Dalmatian Coast and Souks and Sherries in Iberia & Morroco. One of the itineraries we looked at is DREAMS OF TAHITI. The cruise will have you visiting Papeete - Moorea - Raiatea - Motu Mahaea (Tahaa) - Bora Bora - Huahine - Papeete. Then there is TAHITI & THE TUAMOTU ISLANDS, which will have port stops in Papeete - Fakarava - Tiputa, Rangiroa - Motu Mahaea (Tahaa) - Raiatea - Bora Bora - Huahine - Moorea - Papeete. . Is Tahiti not on your list right now? Windstar has sailings to Costa Rica & Panama Canal and San Juan & the Virgin Islands, with stops in St. Maarten & the Virgin Islands. You can bask in the sunshine and enjoy the Windward Islands with the Surf and sunsets. One of the beautiful locations you can also visit is Sicilian Splendors or the Spanish Symphony and the Yachtsman's Harbors of the Rivieras on James Beard Foundation Themed Cruises. You know you will enjoy being a foodie on the James Beard Foundation cruise. Bring your stretchy clothing. You may need it on this cruise! . Fancy a cruise to the Middle East? Windstar has you covered! Port stops include (but are not limited to) the Mediterranean Sea, Jordan and Agaba, Suez Canal, Ain Sokhna, Sharm El-Sheikh, Hurghada, and Safaga. Along the Red Sea, you will find stops in Egypt, Saudi Arabia, Yanbu, Jeddah, Dammam, Manama, and Bahrain. Also, you will be stopping in Doha, Qatar, Sir Bani, Yas, Ras Al Khaimah, Abu Dhabi, Khasab, Fujairah, and Muscat. You will be onboard Star Legend, one of Windstar's small ships, at all these destinations. Make sure you reach out to me for Windstars 7 for 7 deals. These are seven different itineraries that are reduced for 7 days only. They are quickly gone, barely here for a flash, so check in with me often to see what locations they promote each week! . If you want to learn more about Windstar or any other cruise lines I have met with. Please get in touch with me at info@PlentyofSunshineTravel.com. You can also fill out this simple form https://bit.ly/3mxFUNd, and I will get back to you. . Subscribe to our channel and hit the notification bell to ensure you catch all upcoming cruise videos. . If you want to see the images on this week's episode click HERE to go to our YouTube Channel. . Search #PlentyofSunshineTravel on Facebook or Instagram to see our posts. . . . #Windstar #Windstar7for7 #travelagent #CruiseSpecialist #Cruise #CruiseGuru #TravelAgent #luxurytravel --- Send in a voice message: https://podcasters.spotify.com/pod/show/cruisingthewavespodcast/message

In today's episode, we continue our wandering through the medina of Marrakech, as Azdean visits artisanal workshops, souks and a particularly delectable seafood restaurant.Picture yourself in a bustling wool and cotton workshop, the air thick with stories of craftsmanship as we learn how natural colors like indigo, orange, and even black breathe life into the fabric. You'll almost feel the soft touch of cactus silk while we dig into the secrets of these age-old crafts, by chatting with passionate shop owners. Spinning wheels and looms give way to chisels and saws as we pop into a wood shop, where they make intricate wood carvings for all kinds of useful and decorative items. You'll hear the craftsman talk about his preparation methods and the different types of wood he uses, and we get our microphones right in there as he's chipping, sawing and sanding his next creation.At this point, we're ready for a meal, and fortunately one of Destination Morocco's valued partners is just a few minutes' walk from the medina. Azdean and Sam visit the remarkable seafood restaurant, le Patron de la Mer, where fresh seafood arrives daily by truck from the Atlantic coast, hundreds of kilometres away. The focus is on Mediterranean cuisine, and the decor and entertainment are a blend of European and Moroccan influences.Azdean chats with the delightful manager, Kenza, who generously shares her experiences and takes us on an audio tour of the restaurant. You'll practically taste the seafood, feel the warmth of the hospitality, and be swept up in the rhythm of life in Marrakech. From wool shawls to wood carvings to seafood tastings, imagine yourself on location with us at Destination Morocco podcast, exploring the fabulous medina of Marrakech. Do you dream of exploring the enchanting land of Morocco?Destination Morocco is your ultimate travel experience for those seeking luxury and adventure. We specialize in crafting bespoke itineraries tailored to your unique tastes and desires.If you're a discerning traveler who values an immersive, curated adventure, visit www.destinationsmorocco.com, and let us bring your dream Moroccan vacation to life.Learn more about Azdean and Destination Morocco.Download the stunning Destination Morocco magazine!Follow the podcast and help us grow.

"The sounds you might hear at a night market in Aswan, Egypt, would depend on the specific location and the time of day.  Some possible sounds you might hear include: The sound of cars and other vehicles passing by on the nearby streets The sound of vendors calling out to attract customers and promoting their goods  The sound of bargaining and haggling as customers negotiate prices.  You can also hear the sound of people moving around and browsing the market and the sound of goods being handled and examined." Recorded by Rafael Diogo as part of the Cities and Memory Aswan city sound guide. For more city sound guides, visit https://citiesandmemory.com/city-sound-guides/

Wir machen uns auf zu einem der großartigsten Märkte der Welt. Die Souks in Marrakesch bieten eine Vielfalt an Handwerkskunst, die ihresgleichen sucht. Lass uns gemeinsam von Stand zu Stand wandern und die unendlichen Kleinods entdecken, die der riesige Markt zu bieten hat. Es wird nach Leibeskräften gefeilscht, gekostet, gestaunt und genossen. Mit Saft in der Hand und Lächeln im Gesicht werden uns die vielen Eindrücke wunderbare Träume bescheren! Wir, das sind Nale und Balto, möchten dich auf eine Reise schicken, damit du so die Sorgen des Tages hinter dir lassen kannst. Unsere Geschichten sollen dir dabei helfen, zur Ruhe zu kommen und langsam in einen verdienten und erholsamen Schlaf zu gleiten. Wir wünschen dir eine gute Nacht, schlaf schön! Konnten wir dir beim Einschlafen helfen? Hast du eine Idee, wo die nächste Reise hingehen soll? Dann schreib uns gerne an geschichtenzumeinschlafen@julep.de. Wir freuen uns sehr, von dir zu hören! ***Werbung*** Informationen zu unseren Werbepartner:innen findet ihr unter: https://linktr.ee/einschlafen Vielen Dank an unsere Partner:innen, die es uns ermöglichen, euch weiterhin beim Einschlafen zu helfen. ***Werbung Ende*** Hosts: Nale & Balto Text: Madeleine Walther Musik: Milan Lukas Fey Produktion & Schnitt: Martin Petermann Eine Produktion der Julep Studios

Vor ein paar Jahren sind wir mit dem Mietwagen durch Marokko gereist, eine wahnsinnig tolle Reise mit unglaublich vielen Eindrücken. Gestartet sind wir in Marrakesch, dieser quirligen und lebendigen Stadt voller orientalischem Esprit. In dieser Episode berichten wir über unsere Tage in der sogenannten "Perle des Südens" und erzählen, was wir dort als Familie unternommen haben. Auch gegen wir den ein oder anderen Tipp, wie ihr es schaffen könnt, die Medina und Souks ohne einen frisch geknüpften Berberteppich zu verlassen.

Guest: Michael Roberts – Morocco #28 Michael Roberts, a true adventurer that originates from Montreal, Canada has traveled, lived and worked around Africa and the Middle East and eventually he and is family landed in the enchanting country of Morocco, known as the “Land of God”. Michael shares his inside take on what makes Morocco so intriguing to outsiders and the “one special thing” that sets it apart from other Middle Eastern countries. Michael covers the cost of living while also providing a history lesson on the imperial cities, the Berber culture, Riads, Souks and more! Find out what it takes to live in the beautiful country of Morocco!! Cheers, Ré Esordi Michael Roberts @ Fulbridge.com Translations, Interpretations & Trainings

This week ALL 3 of the Can I Just Say team are back to go on a Little Taste Adventure. Join us as we journey from Kidzania to the Souks of Marrakech as the Apprentice candidates offer babies something new to try.

Paulo Coelho gehört zu den erfolgreichsten Bestsellerautoren weltweit: Seine Bücher wurden in über 81 Sprachen übersetzt, erschienen in über 170 Ländern und verkauften sich bislang über 225 Millionen Mal. In der heutigen Folge sprechen wir über Coelhos Roman "Der Alchimist". Dabei thematisieren wir die Inhalte des Romans und die mit der Geschichte verwobenen Lebensweisheiten. Außerdem diskutieren wir, ob das Buch aus unserer Sicht dem Hype gerecht wird. Hier der Klappentext: Santiago, ein andalusischer Hirte, hat einen wiederkehrenden Traum: Am Fuß der Pyramiden liege ein Schatz für ihn bereit. Soll er das Vertraute für möglichen Reichtum aufgeben? Santiago ist mutig genug, seinem Traum zu folgen. Er begibt sich auf eine Reise, die ihn über die Souks in Tanger bis nach Ägypten führt, er findet in der Stille der Wüste auch zu sich selbst und erkennt, dass das Leben Schätze bereithält, die nicht mit Gold aufzuwiegen sind. Fan vom Literatursenf? Unsere Website: https://www.literatursenf.de/ (www.literatursenf.de) Folge uns auf https://www.instagram.com/literatursenf/ (Instagram)! Folge uns auf https://www.youtube.com/channel/UCBXVdl6w7sAUi0NK9nfxnGg (YouTube)! Folge uns auf https://www.facebook.com/literatursenf/ (Facebook)!

Past-and-present photos of Qatar's capital city, Doha, show off the Middle Eastern nation's dramatic transformation over the last few decades. 

This Week, Andrew and Maria were joined by our pal Ali Souks to discuss whether or not THIS was The Worst Week Yet! Topics include: 4th of July recaps, the EU is fixing the earth's problem, Greenpeace UK caught Exxon…doing exactly what you'd think they do, Michael Avenatti goes DOWN, Covid Updates: UK lifts restrictions, The Olympics are gunna be dystopian as fuck, And get Ready for a vaccine booster shot! The Sacklers are getting quite a deal, the president of Haiti was assassinated, 1/6 was pretty funny, Americans are THRIVING somehow, Donald Trump is fighting back against cancel culture, ACAB includes the NYPD game truck, and They finally took down the Robert E Lee statue in Charlottesville. Patreon.com/worstweekyet Send us emails: Worstweekyet@gmail.com Follow the pod across platforms: @WorstWeekYet Follow Andrew: @andrewhilaryus Follow Maria: @Sandernista412 Follow Ali: @xanabon Music by Andrew Artwork by Alyssa Moore @manymoonscreative

Dubai - eine Stadt des 21. Jahrhunderts mit Gegensätzen und Tradition: schlendern Sie mit André Günther, der seit 20 Jahren für Dubai Tourism arbeitet, durch die Souks am Creek, entdecken Sie Street Art, das Etihad Museum, besuchen die größten Wasserspiele der Welt an der neuen Vergnügungsmeile „The Pointe“ auf Palm Jumeirah. Oder nutzen Sie die Metro für eine anregende Stadtrundfahrt – vorbei an vielen Highlights wie The Frame, Burj Khalifa und der Dubai Mall. Im Sommer öffnet das Riesenrad Ain Dubai vor der Küste Dubais und ab Oktober begrüßt die Expo 2020 Gäste aus aller Welt. Wer Ruhe sucht, dem empfiehlt der Hobbyfotograf Hatta, eine Exklave im Hadschar-Gebirge an der Grenze zum Oman Der Ort am Stausee und Fuße des Gebirges ist ideal zum Mountainbiken, Paddeln, Wandern, die Natur genießen oder Zelten. André Günther von Dubai Tourism am 10. Juni im Live Talk mit Michael Becker.

As Guest: Souksaveuy Keotiamchanh, 28 Years Between Vietnam and Thailand lies a green paradise. Laos. With endless rivers, high mountains and a lot of untouched nature. But Laos has a big problem. Waste! A lot of waste gets burned in the backyards. Coming home from abroad Souk took action. She founded ZeroWasteLaos as a facebookpage where she shared information. Now ZeroWasteLaos is a countrywide movement with hundreds of volunteers. Courses take place and awareness is created in the Laos society about this topic. Find out everything about Souks life and her dream about a waste free Laos in this episode of inspirierend anders. You find ZeroWasteLaos on Facebook and this podcast on www.inspirierendanders.com

Es geht ab in eine der aufregendsten Städte der Welt und die einzige, die auf zwei Kontinenten liegt und auf jeden Fall einen Besuch wert ist. Wir stellen Euch Istanbul vor. Natürlich die Highlights unter anderem mit Hagia Sophia, der Blauen Moschee und dem Topkapi Palast. Aber es geht auch über die Meerenge Bosporus auf die asiatische Seite in die quirlige Welt der Souks zum Shoppen von allerlei Dingen: frischen Kräutern, orientalischen Düften, leckeren Nüssen oder einfach nur das Souvenir für die Daheimgebliebenen. Wir wandern aber auch auf den Spuren der Geschichte Konstantinopels mit Blicken in die Moscheen, machen einen entspannten Bootsausflug zu den Prinzessin-Inseln und auf die Mädcheninsel und genießen dort einen leckeren türkischen Kaffee. So eine Tour nach Istanbul ist aufregend und super sehenswert. Alle Tipps für einen perfekten Istanbul-Trip bei uns im Podcast der Reise-Radioshow.

Katar – Der Reisetipp auf die Arabischen Halbinsel Katar, oder auch Quatar hat sich zu einem Geheimtipp für alle gemausert, die die besondere Mischung aus moderner Großstadt und abwechslungsreicher Kultur und Tradition kennenlernen wollen. Wir nehmen euch mit auf eine Reise zu vielen unterschiedlichen Sehenswürdigkeiten, wie Museen, Shoppingmalls und ursprünglichen Souks in Doha und Umgebung. Mitten in der Wüste, sechs Stunden Flug entfernt von Deutschland, Österreich und Schweiz liegt Katar am Persischen Golf --- Send in a voice message: https://anchor.fm/audioreise/message

Evil Corp seems to have been shuffling through some newspaper sites. Don’t take the gangs’ communiqués at face value, but some appear to be trolling for unprotected MongoDB databases. A look at Taurus, an information-stealer being sold in criminal-to-criminal markets. Chinese law and online security. The EARN-IT Act is being debated. Justin Harvey on “Smishing”. Our guest is Jeff Styles from FireMon on COVID-19 increasing misconfiguration risks. And there’s trouble in Tilted Towers. For links to all of today's stories check out our CyberWire daily news brief: https://www.thecyberwire.com/newsletters/daily-briefing/9/128

This week we have a Lebanon-inspired recipe by John Gregory-Smith, author of the cookery book ‘Saffron in the Souks’.

A conversation with Lise Bienvenu, founder of Souks du Monde, an online curator and retailer of textiles from around the world. Lise grew up in New Orleans, studied and worked in France and New York City and now runs her business from Europe and on the road while traveling.

Heute erfahrt ihr, ob sich Annett mit einem brandneuen und spektakulären Museum in stehender Donut-Form, einer Food-Tour durch die Souks mit ihrer Schwiegermutter oder einem Wüsten-Chocolatier gegen »111 Orte im Schwarzwald, die man gesehen haben muss« und »111 Insekten, die täglich unsere Welt retten« durchsetzen kann? Herausgefordert wird sie mit einem Autogramm von Dr. Brinkmann, archaischen Fastnachtsbräuchen und Weihwasser der Qualität sehr gut. Vielleicht setzt sich aber auch einer der Hidden Champions aus der Tierwelt durch: die Wanze, die übers Wasser laufen kann, Läusekacke im Honig oder nachhaltige Motten und ihr Fressverhalten. Ach ja...und Kamele immer mit Karotten füttern! Extra-Tour Dubai: https://www.emons-verlag.com/presse/111-orte-die-man-gehoert-haben-muss Zum Gewinnspiel geht's hier: https://www.facebook.com/111orte https://www.instagram.com/111_orte https://www.emons-verlag.com/datenschutz

[Podcast en temps de confinement]  Pour ce premier podcast enregistré à distance, avec les moyens de bord, nous avons échangé avec Khadija Hamouchi sur son expérience entrepreneuriale et ses turbulances continues.  Belgo-marocaine, Khadija a grandi à Bruxelles avant de poursuivre ses études aux Pays-Bas, le Royaume-Uni et aux Etats-Unis. Dans cet épisode, elle nous parle des différences entre ses différents systèmes éducatifs et du secret derrière son admission à Stanford pour un programme d'"Executive education".  Avec Khadija nous avons abordé l'importance de l'apprentissage continu et de la remise en question pour progresser. Pour elle, il s'agit là d'un pré-requis pour l'entrepreneur qui doit toujours être à l'écoute de son marché et prêt à pivoter au bon moment ou à lever le pied quand c'est nécessaire ! Nous avons également parlé de sa relation au Maroc, des techniques de sales des vendeurs aux Souks de Marrakech, de la question de la santé mentale et physique de l'entrepreneur ou encore des outils à mettre en place pour connaitre sa cible et améliorer son produit. Et enfin, Khadija nous a recommandé ses coups de coeur  :  - The empathy map (de la série : strategyzer) - "The mum test : How to talk to customers & learn if your business is a good idea when everyone is lying to you" un livre de Rob Fitzpatrick     - "Talking to humans : Success Starts with Understanding Your Customers ", un livre de Frank Rimalovsk et de Giff Constable 

Saffron in the SouksVibrant Recipes from the Heart of LebanonBy John Gregory-Smith Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. John: I'm John Gregory-Smith, and my new cookery book is called Saffron in the Souks. It's packed with vibrant recipes from Lebanon. Suzy Chase: The first line in this cookbook says, “When I was writing my first cookbook in 2010, I went to work as a chef in Beirut.” Let's go back for a minute, and tell me how you got to that point in 2010, in Beirut? John: So, the landscape was very different then. Social media was a completely different beast back in 2010, I think. I don't even think Instagram was really a thing back then. I was more like Facebook and Twitter. I'd read an article on a restaurant, very old school, like in the newspaper, that was like a community kitchen. The guys set up this place called Tawlet in Beirut, where they had a really good front of house, really good chefs, and they would invite people from local regions of Lebanon to come and cook their local cuisine. The landscape there was a bit, let's say, challenging outside of the city. It was still a bit dangerous. A lot of the people with the money who were living in Beirut weren't traveling anywhere. What you wanted to do was encourage people to come and cook, they could take home a bit of cash. Just do good things via food. I thought it sounded incredible, and I also thought it sounded like a very smart way to go to one place and learn about all the regional cuisine of the country. Lebanon is not a huge country anyway, but it wasn't a great place to be traveling around. You could just go to the city and stay there. I emailed them and they got back to me and said, “Yeah, come out. That would be great, we'd love to have you.” I basically was there for a couple of weeks. I'd go in every morning and do the morning shifts, and help the guys prep for lunch service. The way they eat in this restaurant is just beautiful. You go and you pay a set price, I think it's about $30 or whatever. You have this ginormous banquet laid out for you of hot and cold [mezzes 00:02:21], and then amazing stews and meats, and amazing vegetarian food from the different regions. The ladies who would come in from the regions would spearhead what they wanted to cook, and then the chefs would help them prepare it. It was really quality food, really interesting menus, and it was changing all the time. The desserts, oh my God, they were so delicious! They'd have this huge counter laid out, with opulent desserts. It was just incredible. I learned so much. Really, really enjoyed the city as well. It was a very vibrant place to be, there was a lot happening, it felt like it was really exciting. I was very much advised to just stay in the city, for my own safety. I don't speak Arabic, and that was ... When the locals tell you to do something, you tend to do it, do you know what I mean? Suzy Chase: Yeah. John: So, I had this incredible time, kept in touch with everybody in the restaurant. They were saying, "Oh, you know, the country is changing, it's really opening up, it's a lot safer now. You should think about coming back." I did, I just decided that's what I wanted to do. I went back, hired a car, and drove around for a few months on my own. Tapped into these lovely ladies who'd helped me originally. It was so nice, going to revisit them, and going to stay in their homes. Spend time with them properly, and cook with them on their own terms. It was just phenomenal. Suzy Chase: Now, years later when you went back, did you go thinking about writing a cookbook, or did you just go back, just to revisit it? John: Absolutely writing a cookbook. I got the green light that I could ... Basically, I said to the guys I'd stayed in touch with in the restaurant, if I come back, the way I write books is I need to drive around, I need to be on my own, I need to soak things up. I need to feel that I can go anywhere, do everything, meet everyone. Is that doable? They were like, “Absolutely.” So, I spoke to my publisher. I felt if I could do it, go for it. They were quite supportive. Suzy Chase: Did you have a translator? John: Yes. My Arabic is dreadful. It's a really hard language. Suzy Chase: Yes. John: I'm very bad at languages, anyway. I can speak three words of French. Arabic is a very different beast. I can say hello, and thank you. Most of the times when I say that, people don't really understand what I'm saying. I would very much have a translator. Actually, what I found when I was there is that most of the guys would speak a bit of English. I could get around it quite easy. It was nice when I did have a translator, because I could get the beautiful stories, and the nuances of the food quite a lot better. Suzy Chase: Tell me about the title, Saffron in the Souks? It just rolls off the tongue. John: So, what I like to do is, when I go to these countries, I get incredibly overexcited. I'm quite an excitable person. I charge around, full of energy. I see everything, do everything, and I tend to just love it all. What I want to do is communicate that to everybody, really. It has to be through the recipes, through the writing, and the title. What I was trying to come up with was something really evocative, and beautiful, and that would inspire how the country had inspired me, really. Saffron in the Souks just felt like it had that lovely hint of something exotic. It felt perfect for it. Suzy Chase: It's nice. You could even name a restaurant Saffron in the Souks. John: Yeah, it's gorgeous. I love it. Suzy Chase: It's really pretty. John: Trademarked, by the way, so you can't. Suzy Chase: Oh, darn. I was going to do my new Twitter handle, Saffron in the Souks. John: Funny. Suzy Chase: What is typical Lebanese street food? John: So, the really good stuff would be kebabs. Amazing kebabs, they eat them meat over fire. You wouldn't cook it at home because you don't have a huge fire pit. That is served everywhere. Any town you go to will have a really good kebab shop. They make everything from chicken sheesh, which is the very basic marinated cubes of chicken, to more elaborate lamb kebabs, and ground meats. The other thing is, again, because they don't have ovens, you use communal bakers. Even in the tiny villages, they'll have a local baker. The baker will obviously cook the bread, but they also do these really wicked things called manouche, which is a flatbread that's cooked fresh with zaatar. Zaatar is a spice blend of different dried herbs. Sumac, which is a red berry that grows in dry areas. It's ground and it's got a very tart flavor. Then, finally, sesame seeds. It's quite a sucker punch of flavor. They drizzle oil and put the spice mix over the raw dough and bake it. You eat that as breakfast on the go, and it's just divine. Suzy Chase: Tell me about picking fresh zaatar in Nabatieh? How do you pronounce it? John: Nabatieh. Suzy Chase: Nabatieh. John: Yeah, that was really interesting. Actually, that was right in the south of Lebanon, by the Israeli border. I was advised not to go there. I think people just felt it could be a bit risky, basically. Anyway, I was with the guys who I'd been working with the whole time, who ran this kitchen. I was say I really want to go down there, but I've been told not to. They went, “Listen, we know this brilliant farmer there. He's really lovely. Let's call him and see what he says.” We called this guy, he's called Abu. Abu was so lovely. He went, “Look, it's completely fine at the moment, it's really safe. It feels like it's been safe for quite a while. Why don't you come down to the farm?” I went with a friend of mine, she actually drove me. Now, I did drive everywhere in Lebanon, and it was only out of laziness she decided to drive. It also meant that the journey, which probably would have taken me maybe four hours, because I drive so slowly, took about an hour because they drive ... She drove so fast. We went there, and it was exquisite. It was a really vibrant, green part of Lebanon. Beautiful, it was springtime. Wild flowers everywhere, and this herb called zaatar grows there. If you buy this blend called zaatar, say in America, it will probably have thyme or oregano in it as the herb. In Lebanon, they actually have a herb called zaatar. It's native to their country, and it's got this incredible perfume. Abu was this wonderful man. Really just so much energy and life, he was gorgeous, grew this herb commercially. When he first started growing it, everyone was like, you're insane. This just grows wild everywhere, we can just pick it. He basically knew that he had found the best zaatar plants. He had the last laugh, because now is zaatar is very coveted all over Lebanon and beyond. Suzy Chase: Mm-hmm (affirmative).John: I think he even stocks some restaurants in London now with it. He was just so lovely. We strolled around his farm, and he took me down to this incredible river that was in this gorge. It was just so beautiful. I was thinking I was so lost in the whimsical beauty of this place. I was like, my God, we're actually in a really dangerous part of the world. Who would have thought this kicks off here? It's just too beautiful. He developed ... He was such a canny old man. He developed this technology, this machine that could spin the herbs. He would dry it and spin it, and it would remove all the little bits of grit, and separate the lovely top bit of herb from the grit. I'm like ... the journalist in me was like, I want more information. Tell me about this? How does it work, what does it do? He was really funny, because it was all through a translator. I could just see his face, he was very serious while she was talking. Then, he'd just roared laughing. I even understood what he was saying. He was like, “There's absolutely no way that I'm telling you how this works. This is my trade secret. Back on your horse.” It was just so wonderful, it was such a lovely experience. I'm really glad that I went down there. I felt completely safe, and it's great for me to be able to report back on it. I'm not saying everyone should run down there immediately, but if you choose to and it's right for you, it's pretty fabulous. Suzy Chase: I love the photo of him on page 139. John: Yeah, it's amazing. Suzy Chase: There's just so many stories in that face of his. John: Yeah. Yeah, yeah, he's amazing. Suzy Chase: Describe the Lebanese seven spice? John: Lebanese, they do use a lot of spices, but actually it tends to be, in general, quite herb heavy and fresh. It's more the old, Arabic dishes that they use spices in. One of the blends is called seven spice. It's typically more than seven spices, that's what I came to realize when I was there. I was like, that's not seven, that's about 12. People would just look at me, very blankly. It tends to be quite heavy, woody spices. Cloves, cinnamon, nutmeg, those sorts of things. They add in this incredible spice called mahleb. Mahleb is actually cherry stones, so the pits or the seeds from a cherry, and they're ground, which sounds disgusting. You'd just be thinking, why would you want to grind a gross old stone after you've eaten it? But it has the most incredible sweet perfume. Actually, in Syrian cuisine, they use it a lot in desserts. Lots of pastries and baklava, they'll add it too. It goes into some seven spice mixes, and you can smell the ones that have it. It can be quite hard to find. I think America is very similar to the UK, in if you order it, you get it, but that can be a bit of a faff. I think you can get a mix called [baharat 00:12:17]. I know, for example, in Whole Foods, you can buy baharat. That's a sort of similar style blend. I've tried to put that in. Everywhere I've said seven spice, I've put that in, just so you can stay on top of the cooking. Suzy Chase: How do you spell that, if we want to look for it at Whole Foods? John: Oh, let's try. I'm quite dyslexic, but I'll give it a go. Suzy Chase: Okay. John: I think it's B-A-H-A-R-A-T.Suzy Chase: Okay.John: That's it. Suzy Chase: So, it's spelled like it sounds? John: Yes. I think so. Maybe check on Google just in case-Suzy Chase: Yeah. John: -I've got it completely wrong. Suzy Chase: Well, just look in the Bs. John: Yeah, exactly. Suzy Chase: I found it interesting that Beirut used to be called The Paris of the East. John: Yes. Suzy Chase: Talk a bit about that? John: So, Beirut was originally a very Liberal city, a coastal city. Beautiful beaches, beautiful people, beautiful drinks, beautiful food. It was a French doctorate for quite a long time, Lebanon. It had a massive French hangover, almost. The architecture there was very Parisian, beautiful wide streets, very unlike typical Arabic. It would have wide balconies, beautiful French windows. Things were very open on the facade, whereas if you go to a very Arabic city, everything's very closed because they like to do things behind closed doors. So, it had this beautiful architecture, really good art scene, and it was known as being a quite decadent city. There's a city outside of Beirut called Baalbek, which is an extraordinary city near Syria. Baalbek used to have ... It's famous for Roman ruins, actually. It's got the most incredible Roman ruins. The temples look like the Acropolis. It's the Temple to Dionysus, which is the God of Booze. They used to do these incredible festivals there in the forties, where all the Hollywood greats would go. It was a real roaring place to be. Unfortunately, just because of politics, and religion, and strife, it took a massive turn for the worst. The people who live there remember that, and they hold onto that, and they treasure that. What's really lovely now is that people are like, “We want that back, and we're going to get it back.” You really feel that when you're there now. Beirut has so much energy when you're there. Really amazing, all along the coast, really rocking beach bars where you just hang out all day. Really creative artsy side of the city as well, so lots of poets, and musicians, and artists, and they're really injecting life back into it. Fingers crossed that they can do it, because it's certainly a cool place to be. Suzy Chase: Speaking of Dionysus, when you think about an Arabic country, you would assume no one drinks or parties. John: Exactly. Boy, do they drink and party there. Lebanon is a very small country. It's near, obviously, Jerusalem, so it has ... During the Crusades, it was always quite a hot spot. That coast was very dominant. That whole area has always been ... What's a nice way to put it? A slight tussle between the different religions, let's say. Suzy Chase: A tussle. John: Yeah, really top line way of saying it. When you're there, there's obviously a massive Christian community still there. In this small country, you've got big Christian community, there's a big Arabic community. They've got Drus, they've got Jews, they've got loads of different communities there. A lot of those communities are very happy. Arabs do party, but they just party in a very different way. There's a lot of them there who certainly like to party with a good drink in hand. The interesting thing about Lebanon is they have, to the east valley called Becker Valley. Becker Valley is the wine region, so it's filled with vineyards. They make some exquisite wines there. Suzy Chase: So, describe the sour tang that the Lebanese palette is so partial to? John: Yeah, right. It's extraordinary. They love sour. When you're cooking with Lebanese, there're certain ingredients that their eyes light up, and they love the taste of sour. Pomegranate molasses, which is essentially just pomegranate, which we know are full of those pits with that lovely bejeweled bit of fruit around each one. They just squeeze the juice out and simmer it down. The natural sweetness turns it into this very sticky molasses. They will shove that in salads, stews. They'll make vinegarette and sauces out of it. It gives this very sweet sour tang. The lemons there are incredible. They are tart, but they're not like really horrid, bitter lemons that make you wince. They're more like Amalfi lemons. They're huge, slightly sweet flavored. They're gorgeous, and they will really go for it with that. The other ingredient, I think I mentioned earlier, is the sumac, which is the ground red berry. Quite often, they'll use all three. For example, when they make fattoush, which is a classic Lebanese salad, which is essentially chopped ingredients with bits of crispy fried bread. Just deeply pleasing. They'll make the dressing with pomegranate molasses, lemon juice, and sumac, and then they put in their gorgeous olive oil. It's very, very sour. It's interesting when you're cooking with someone who's palette's a bit more developed in that direction than you. I'd be like, oh, just a little hint. They're like, "What are you doing? Keep going, keep going." Actually, it does work. When you're using really lovely fresh ingredients, they can quite often take a sour that's lovely. Suzy Chase: When I think about Lebanon, I don't think about exciting produce. Talk a bit about that? John: Yeah. It's a funny old place. Again, for such a small country, it's got the most incredible different terrain. You've obviously got the Mediterranean Sea to one side, so you get all the coastal food. Then, you've got the mountains in the North and the South. Really, you've got a band of band mountains in the middle, and then a valley on the other side. It's very fertile, it's incredibly fertile country. They grow everything from fruit and vegetables to amazing herbs. Really, really amazing herbs. Rice grains, everything grows there. They get really good seasons. You get really long, hot summers. You get good autumn, good spring, where it's a lot cooler. Then, cold winters so things can regenerate. You do get this incredible, incredible turnaround of produce there. What's lovely is they don't have a culture like, say, mine or yours, where we're so used to going into the supermarket and you get whatever you want, whenever you want. There, they do have supermarkets in the cities, but everything is just seasonal. You just get what you get, and it is really lovely. They'll be certain things at certain times of the year. For example, strawberries. Well, they'll just go bad for it. Or, in the spring, when the green beans come, farva beans. They just love it. You see little stalls popping up everywhere, selling just one ingredient. The farmers will come, we've got a glut of them. Everybody gets really excited about it, it's so sweet. They may only be around for a couple of months. I don't have that. I've just grown up in London where you go to the supermarket and get what you want. I just love being around that excitement over something so simple. It's really gorgeous. Suzy Chase: One recipe that was surprising in this cookbook is the Garlicky Douma Dumplings. Is it Douma? John: Oh! Yes! They're so good. Suzy Chase: Tell me about those. John: Douma is this beautiful little Christian village. It looks like you're in Tuscany, it's in the hills before you get to the mountains. It is so beautiful. Really, it's extraordinary. I took my parents there, and they couldn't believe it. You've got these little villages with huge churches in. Everything is dome, tiled roofs. It really looks like Italy, it's really weird. All the olive trees going around. In the villages there, they make these dumplings. They almost make a pasta dough, and they fill them with meat. They actually look even like little tortellini. They serve them in a yogurt sauce. When I first got given this bowl of joy, I was so overexcited. Because I'm such a geek, the first thing I wanted to do was take a photo. The light was really bad. I was in this beautiful old house, with this amazing kitchen, and these lovely women cooking and chatting. I got given this bowl of food and yelped, and made a run for what had been the door to go outside. I hadn't realized that someone had actually closed the glass door, so I just ran into it, into the glass door. Suzy Chase: No!John: Luckily, nothing bad happened, but the whole bowl of food just flew all over me. I was like, turned around covered in these dumplings dripping down my face. They were all just in utter hysterics. Suzy Chase: Oh, my. John: They thought I was weird enough anyway, and that was definitely the cherry on top. Suzy Chase: Just pushed you over the top. John: It was so funny. They are absolutely dreamy. They're quite easy to make, because the dough is ... There's actually no egg in it. Unlike pasta, there's no egg in that dough, so it's super easy to work with. They are delicious. Suzy Chase: Last weekend, I made your recipe for Beirut meatballs on page 111.John: I saw! Suzy Chase: Now, this is a traditional recipe named after an Ottoman name Daout BashaJohn: Yeah. Suzy Chase: How have you adapted this recipe, and how did this guy get a dish named after him? John: So, funnily enough, the woman who told me this story, it was really funny. She was this incredible woman, she was so glamorous and cool. I met her in the restaurant in Beirut. I didn't meet her 10 years ago, I met her this time around because I kept going to the restaurant for lunch. Whenever I was in the city, I'd always pop in to say hi to everyone. I met her. We got on like a house on fire, and actually went to her house. She showed me how to cook these. She was like ... You know how when you meet some people, you're just naturally drawn to them? Suzy Chase: Mm-hmm (affirmative), yeah. John: They've just got something about them. She'd been through really bad cancer. She was so full of life and energy. Her son was an opera singer. They were just really cool. I'm a bit obsessed with pasta and meatballs, and for some reason we were talking about that. She was like, “Oh my goodness. There's this dish that I've got to teach you.” She showed me how to make them. They're sort of like sour meatballs in a ... There's a lot of onions, and pomegranate, and it's very perfumed. I was asking her, where is this recipe from? She gave me that story, that this Turkish guy had come. This was named after him. I said, why? She just went, “Well, it just is.” That was the end of the story. Suzy Chase: Okay. John: I was like, oh. Can you give me any more detail than that? She's like, “No, they're just named after him.” I've Googled it, and spoken to other people, and they all said the same thing. Whoever he was, came over, and left this dish. That's it. Regardless of the slightly stunted story, they are delicious. They're really, really nice. Suzy Chase: I even made my own pomegranate molasses, which was so easy. John: Wow. That's really top marks. You win. That's amazing. I would never do that. Suzy Chase: It was really easy.John: Really? How long did it take to cook down? Suzy Chase: About eight minutes. Not that long. John: That's so good, that's amazing. Suzy Chase: I didn't need that much. John: Is that because you couldn't find a bottle? Suzy Chase: Yeah, I couldn't find-John: Oh. Suzy Chase: I used pomegranate juice. John: Oh, that's great. How intuitive of you. Suzy Chase: Yeah, look at that.John: Look at you. Suzy Chase: Look at me cooking. I also made the recipe for roasted carrots with tahini and black sesame seeds on page 51. John: Yeah, that's nice. Suzy Chase: Describe this dish. John: Obviously I said earlier about the way the produce works, and the way things are just eaten in season. They have an innate love of vegetable. They just love veggies. They do them really, really well. Most meals you go to, actually, will have ... Actually, quite a lot of people will eat vegetarian food quite a lot of the time, certainly in the more rural areas where they've not got so much cash. Even if you eat a big meal, it will tend to be a little meat or fish, then loads of veg. This was just one of those dishes that was very simple, and it makes the vegetables sing. What you want is ... Do you have the word ... You do have the word heritage for vegetables in America, don't you? Suzy Chase: Yes. We call them heirloom. John: Okay, so heirloom carrots. Suzy Chase: Mm-hmm (affirmative).John: You want the nicest carrots that you can get. All different colors, all different flavors. You just roast them up with a bit of cumin. The lovely bit is the tahini. Carrots have that deep sweetness that you get from a root veg. Tahini is almost like a peanut butter, but it's made with sesame seeds. It's a ground sesame seed paste, and it has a wonderful, rich sweetness that just compliments the carrots. It's just two ingredients that work so well together, and I just love it. Suzy Chase: I also made the Akra smashed Lemon Chickpeas on page 16. John: Whoa. Suzy Chase: How is this different from hummus? John: Okay, hummus is chickpeas, tahini, garlic, and lemon. That's how you make classic hummus. This recipe, it's called Akra Smashed. Akra is the name of the restaurant in Tripoli. Tripoli is this fabulous, old Venetian city on the coast, north of Beirut. It really is buzzing, it's brilliant. I think, actually the best street food in Lebanon is in Tripoli. There's this ginormous restaurant called Akra. It opens really early in the morning, like six o'clock, maybe even earlier, and it stays open until about two. All they serve is hummus. It's got about 350 covers, it's packed the whole time. The point being, you basically get a whole bowl of hummus for yourself, with a little bowl of pickles, veg, and some pitas. That's a snack or a light meal. Actually, it's not that light because you eat so much of it. They serve the classic hummus. They serve a thing called hummus ful, spelled F-U-L. That's made with fava beans. It's quite an acquired taste, actually. Then they make this other style of hummus that I copied in this book. It's basically the same ingredients. You've got your chickpeas, your lemon, your garlic, and your tahini, but it's blended so that it has a bit more texture. It's more lemon juice than you would normally serve, so it tastes a bit fresher, a bit lighter. It's got a lovely texture to it. It's not that silky smooth complexion of hummus, it's a bit more chunky. Like a guacamole or something. What was so nice about it is you get that sort of texture, and almost dryness from the chickpeas. It feels like it's gagging for something. What they did is they drizzle it with a chile butter, a very rich chile butter, and then loads of roasted nuts. You get all the things in it missing, and it's just divine. Suzy Chase: Now to my segment this season called my favorite cookbook. John: Right.Suzy Chase: Aside from this cookbook and your others, what is your all-time favorite cookbook and why? John: Oh, all-time favorite book, that's really hard. Can it only be one? Suzy Chase: Yes. John: Yes, because that was the question, wasn't it? Oh my God, that's really hard. What would be the one book that I would hang onto? I would be Delia Smith, How To Cook. Delia Smith is a stalwart British cookery writer and TV chef from the ... She was really massive ... She's still huge here now, but she was really big in the seventies and eighties. It was before cookery was cool, so on telly. It was a bit like a school teach telling you how to cook. Her recipes really worked. It was everything from how to make an omelet to how to make a roast chicken. I taught myself how to cook with that book. My mom had a copy. The cover, Delia has the most extraordinary, coiffed 1970s haircut you've ever seen. It looks like someone's put a weird bowl over her hair, tilted it backwards, and cut around it. Suzy Chase: I love it. John: It's extraordinary. If you Google it, it will just make you roar with laughter. That book, I learned how to cook from it. I think that would probably be the one book I feel so nostalgic about and hang onto. Suzy Chase: In interviewed James Rich, who wrote the cookbook Apple yesterday. John: Oh, yeah, right. Suzy Chase: He said the same thing! John: Did he? Suzy Chase: Yes! John: That's so funny. That is so funny. Suzy Chase: Okay, so you've done Turkey, Morocco, and Lebanon. What's next? John: I'm entirely sure, actually. I came up with a brilliant, very hair brained idea. I like really weird and wonderful, I love weird and wonderful a lot, and I my publisher thought my idea was way too weird, and perhaps not so wonderful. They've asked me to rethink. Yeah, I definitely want to continue with the Middle Eastern thing. I feel that I want to dip into another country there, because I just love it around there. I've got a trip coming up, actually. I'm going to Gaza in a couple of weeks, which is going to be very, very interesting. Suzy Chase: Oh my gosh. John: Yeah, I'm going with a charity to look at child nutrition out there. It's all quite intense. I think it will be incredible, I think it's going to be really extraordinary going to pretty much a war zone to see how people eat. Yeah, it's going to be quite an intense trip. I would love to go somewhere ... I love the Eastern Mediterranean, it's beautiful. I'd love to do a book in Iranian food, but I don't think now is the time to be going to Iran. Suzy Chase: What does your mom say? Is your mom freaking out?John: Yeah, completely. When I said the G word, they made that teeth wincing noise. She went, “Oh, my baby. What are you doing? Why are you doing that?” I said, I want to go because it's this amazing charity and we're going to help children. It means this tiny thing I can do to contribute could be a really good thing. She was just like, “But why there? Why don't you pick somewhere nicer?” I'm dead excited. I think it'll be great. Suzy Chase: So, where can you find you on the web, and social media? John: So, I use Instagram an awful lot, much to the annoyance of my family. My Instagram handle is @JohnGS. I've got a lot of content on there, I do a lot of free content. I'm trying to stick a couple recipes out every week for people to copy. Then, everything on my website, which is just JohnGregorySmith.com.Suzy Chase: As the Lebanese people say, Sahtain, which means double health. Thanks so much for coming on Cookery by the Book podcast. John: Loved it, and love you. Outro: Subscribe over on CookeryByTheBook.com. Thanks for listening to the number one cookbook podcast, Cookery by the Book.

Alexandra talks to John Gregory-Smith! John is a chef, presenter and food writer who specialises in Middle Eastern and North African cuisine. He has written four cookbooks, including bestseller Orange Blossom and Honey and his newest venture Saffron in the Souks. He travels all over the world in search of the best recipes, contributing regularly to various UK publications. When in London, his pop-ups always receive rave reviews.Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Exec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

Welcome to All Consumed, a podcast about food, drink and travel hosted by Neil Davey and Chris Osburn. You’ve seen him on TV, you’ve probably seen his recipes in assorted weekend supplements, you may well have one of his previous … Continue reading →

Doesn’t being a food and travel writer sound like the dream? Well, for today’s guest it’s all reality… John Gregory-Smith is the fabulous food and travel writer, chef, and cookbook author who specialises in Middle Eastern and North African cuisines. He travels far and wide to bring us unique recipes and untold tales. He’s just released his fifth cookbook, Saffron in the Souks, which takes us on a culinary adventure through Lebanon. John invited me over to his gorgeous flat in London where we drank strong Arabic coffee and talked about his latest book, about Lebanon and why he fell in love with the country, and how he went from working in recruitment to having, what I think, is pretty much the dreamiest job in the world. John is awesome! I love his books and his writing and I hope you’re going to enjoy this conversation as much as I did... You can find out more about John on his website https://www.johngregorysmith.com/ and follow him on Instagram here.

This week's podcast sees the return of chef and author John Gregory-Smith. Janine catches up with him to talk about his new book Saffron in the Souks which explores the wonderful world of Lebanese food. John really brings the country to life with his vivid tales of travelling and eating and they also cook one of his favourite dishes, hole-in-the-wall kebabs, live on the podcast! See acast.com/privacy for privacy and opt-out information.

Julian Assange remains in British custody. Hearings on the US extradition warrant are expected to begin next month. The US indictment revives discussion of the Computer Fraud and Abuse Act under which Mr. Assange was charged. Some notes on why Ecuador decided to revoke the WikiLeaks leader’s asylum. Notes on Dragonblood. And we’re at the end of tax season, but the dark web souks are still hawking 1040s and W-2s. Ben Yelin from UMD CHHS on pending state legislation restricting law enforcement use of DNA data. Guest is Eric O’Neill, former FBI operative and author of Gray Day, My Undercover Mission to Expose America’s First Cyber Spy. This is a preview of the full interview that will run on Sunday. For links to all of today's stories check our our CyberWire daily news brief: https://thecyberwire.com/issues/issues2019/April/CyberWire_2019_04_12.html  Support our show

In today's podcast, we hear about the wisdom of attending to your AWS Access Control Lists. Wells Fargo data leaked in the course of e-discovery. NotPetya fallout and investigation. The Islamic State's presence in cyberspace is getting a bit threadbare. Fruitfly has been buzzing through Macs, quietly, for a decade. Palo Alto Networks' Rick Howard describes a new security framework. Other dark web souks are poised to take the place of Alpha Bay and Hansa Market. And Ocean's 11 meet the IoT.

In dieser Folge sprechen wir über spannende Länder wie Nordkorea, Somalia, Irak, die leider bei uns für eher schlechte Nachrichten bekannt sind. Nordkorea, das Arirang Festival größte Laien-Tanzfestival der Welt. Das größte Geschenke-Museum der Welt in Nordkorea. Hier werden Geschenke an die Staatsführung von Nordkorea ausgestellt, vom bayrichen Bierkrug bis zum Eisenbahnwaggon Stalins. Tipp für Nordkorea: Euro-Münzen mitnehmen. Somalia; Reise nach Somaliland, der westlichste Teil, der an Äthiopien angrenzt. Mogadischu; gepanzerte Limousinen, Reste der italienischen Kolonialzeit und der Wiederaufbau mit Hilfe türkischer Investitionen. Nord-Irak; Erbil mit der Zitadelle und den arabischen Souks. Sudan und Eritrea; Alte koloniale Strukturen, Öl-Reichtum, Bürgerkriege und italienische Kaffee-Kultur. Welche Tipps hast du für Leute, die eine ähnliche Reise starten wollen? Reisen in diese Länder sind zum Einen sicher, weil man sowieso einen Begleiter der Regierung buchen muss. Zum Andern geben Gruppen Sicherheit, zum Beispiel bei selbstorganisierten Reisen und Fahrten im Konvoi. Weiter lesen auf http://workandtravel20.de/ #WorkandTravel20

In today's podcast we hear that US authorities are ready for election hacking, but assess the risk as low. (The information operations, however, seem to be another matter.) Flashpoint sees Mirai being fragmented in a black-market market correction. Users in Turkey flee censorship into Tor. Operation Hyperion shuts down a lot of dark web nastiness. Tesco fraud investigations continue. Palo Alto's Rick Howard describes a new white paper on the growing sophistication of Nigerian online scammers. CrowdStrike's Dan Larson explains the evolving motivations of threat actors. And an email spoofer tells the court there's no tort, because his email was so implausible.

In today’s podcast we hear about how ISIS continues to pursue its strategy of using information operations to inspire lone wolves, and what investigators in France, Germany, and the United States are seeing as they look at jihadist social media. We learn about advances in facial recognition software. WikiLeaks releases audio files culled from DNC email hacks. More releases are expected, and evidence continues to point (circumstantially but substantially) toward Russian services as the hackers. Trump suggests Russian intelligence would do everyone a favor if it releases the 30,000 deleted Clinton emails many think the Russians have. Gigamon's Shezad Merchant tells us all about metadata, and Marcus Rauschecker explains the privacy implications of facial recognition software. We take a stroll through the crimeware souk (just looking, thanks).

Gary Bembridge of Tips for Travellers shares observations, tips and advice for visitors to Dubai in the United Arab Emirates. Subscribe free to the show on iTunes, Stitcher Radio or TuneIn Radio. This show covers among other topics: Observations You either love Dubai or you hate it!Some say : Surreal, bizarre , draconian, soulless, superficial Others say : dynamic, bold, modern and adventurous Mix of conservative and liberal with lots of inconsistencies (e.g. full burka wearing women next to skimply dressed ones and lack of alcohol tolerance but heavy drinking in hotels). Seen as a shoppers paradise although I am not sure prices are that amazing despite being duty free nature. Mix of nationalities in the population of around 2,5 million with less than 20% of the population being UAE nationals. Safe and not lot of petty crime HistoryBritish controlled the area until 1971 when 6 other states formed UAE (Abu Dhabi, Ajman,Fujairah , Ras Al Khaimah, Sharjah and Umm al-Qaiwain). Each has lots of autonomy though is a Supreme Council of Rulers that overseas total UAE Dubai has biggest population and 2nd in size after Abu Dhabi - oil was discovered in Dubai in 1963 turning a quiet pearl diving, fishing and trade port into wealthy  oil producer - but unlike neighbours like Abu Dhabi it does not very large reserves and as will run out the ruling family (Constitutional Monarchy  ruled by the Al Maktoum family) has invested into creating a major hub for finance, transport, trade and tourism and went on vast ambitious program of infrastructure building. It almost came undone in the 2008 crash but neighbouring Abu Dhabi bailed them out.Best time to goHot pretty much all year  roundBest time Sept to MayGetting therePossibly best airline hub in the world ! Cruise lines increasingly calling here and the port is close to townWhere to stayJumeirah Beach areas - where most resort hotels with beaches are More business hotels are on Sheikh Zayed roadGetting around Drivers generally are poor! Metro - modern, cheap, air conditioned , easy to work out - smart card tickets - get day pass - ticket machines / signs / on-board voice also in English - some carriages of women and children only at peak times Monorail from base of the Palm Atlantis - not connected to the metro. Taxis are cheap and efficient to use - though traffic can be bad at all times of day and night. Busses  best left to locals. Cross Dubai Creek on small boats called abras (water taxis). Hop-on Hop-off bus operated by Big Bus includes tickets into attractions like Dubai Museum, Al Maktoum's house, Arabian dhow, water bus ride and some walking tours General tips Remember you are coming to an Islamic country. Wear respectful clothing (avoid shorts, exposed shoulders and ankles ). Topless suntanning not allowed. Avoid public signs of affection like hand holding kissing. Same sex affection real taboo. Illegal to drink or be drunk in public - drink driving will get you in prison. Drugs and pornography laws very draconian and strict - even some prescription drugs are illegal. Restrictions on some publications and affiliations like Jehovah Witness. Take care what photograph - do not photograph women in traditional dress without prior permission. English widely spoken. Western-style toilets are not everywhere - but are in malls Tips on must do things to see and doVisit the new iconic buildingsBurj KhalifaWhen opened in 2010 became tallest man made structure - viewing platform on 124th floor. Pre booking is much cheaper but need to do well in advance. Fast Track on the day for immediate entry 400 Dhiramas (about £60 or $100).Burj Arab HotelMost luxurious hotel in world - designed to resemble a sail and has heli-pad above 27th floor. Entry only with a reservation - afternoon tea is classic - strict dress code of smart casual.The Palm and AtlantisMan made reclaimed land - visible from space - 4000 villas each with own beach front - 5000 apartments - restaurants -sports facilities - cinemas - Marina docking Atlantis Hotel - based on original Bahamas hotel billed as a "watery world of wonder" - aquarium with 21 water exhibits including lost Chamber and waterparkActivities Wild Wadi Waterpark - in my view the best in the world! Ski Dubai is  -4 degrees C with a big ski slope, tabogan run and ski lift - entry includes gear except hats and gloves which can be bought. Four-Wheel Drive Sand Dune expeditions - high speed rides which also take you desert camps to do camel rides and dune surfing HistoricalAl Faheidi Fort Dates from 1800s - oldest surviving building in city - now popular museum opened in 1970 -  tells story of development of UAE life and history with models and exhibitions.Sheikh Saeed Al Maktoum house - former ruler who died in 1958 lived here - built around central courtyard in 19century around 30 rooms and traditional wind towers (old fashioned air conditioning system )Grand Mosque - near the museum(though the Jumeirah mosque is more impressive buildingShopping Explore the famous and traditional Souks - traditional ones all close to each other in Deira area across Dubai Creek (get there by traditional boat, metro or taxi ). Gold (priced by weight with small charge for work done to craft into an item) and Spice are the most impressive. Haggling expected! Malls - lots of them - huge air conditioned and up market. Three of note in my view: Dubai Mall - sometimes referred to as biggest in the world - ice rink and also massive aquarium - go through to get to Burj Khalifa - free wifi - fountain show at night (like Bellagio Las Vegas). Mall of the Emirates - more dated - Dubai Ski based here. Emirates Towers Boulevard - luxury boutiques and reputation for being the most expensive and prestigious. Other things to do Helicopter or seaplane trips. Arabian Dhow evening cocktail cruises on Dubai creek Catamaran tours along beaches and around The Palm Explore the Dubai Marina area

Soutenez Red Universe: faite un don ou baladez-vous dans notre boutique Télécharger l'épisode Mp3⎮⎮Torrent⎮⎮S'abonner Le politicien Junta jonglait entre les chargements de caisses de toutes sortes pour le ravitaillement du Transporteur à quai. Il avait prit une navette pour atteindre discrètement la Station, répondant à la demande de sa sœur, de parcourir les fameux Souks de Piñata.“Nulle part ailleurs qu'à Piñata” disait le slogan et cela exerçait sur les foules une attraction irrépressible. Son Transporteur ne serait que le quatrième à s'amarrer et celui d'Onawane le cinquième dans la liste: autant dire que plusieurs jours allaient s'écouler avant leur tour et si les Commandants de vaisseaux avaient bien un privilège, c'était de pouvoir vaquer quand et où bon leur semblait!“De mes souvenirs de reportages, il se trouve dans ce Souk des marchandises de la totalité de l'espace connu et de nombreuses reliques plus ou moins attestées de l'Univers au-delà de la Passe!-Sans vouloir te décourager, je crois savoir que les infrastructures de la Station ne sont guère prévues pour tant de monde en même temps. On risque d'être vraiment bousculé!-Alors mon cher frère, tu vas pouvoir me démontrer tes magnifiques aptitudes de débrouillardises en milieu inconnu?-Evidement, j'ai mes sources.. Pin'Up ne m'est plus tant inconnue que cela!” Et c'est ainsi qu'ils se retrouvèrent au milieu des caissons étanches circulants dans tous les sens, approvisionnant l'Exode.Au détour d'une colonne de tubes fluorescents, Junta ouvrir un sas qui donnait sur un couloir froid, semblant s'allonger indéfiniment dans le silence de l'obscurité des entrailles de la Station.Ses informateurs lui avaient dit qu'il s'agissait d'un passage spécial pour les contrebandiers, ressortant directement au coeur de la Station, dans les lieux touristiques des centaines d'échoppes du Souk.Prenant une barre à mine, il tapa trois coup le long de la tringle descendante et après une petite minute de patience, un gros type patibulaire aux geste brusques, le visage tranché d'une longue cicatrice rougeâtre, fit son apparition.“Deux, sans aucun chargement, jusqu'au Souk” prononça simplement le politicien en tendant un billet de banque.L'autre prit avidement l'argent, et sans même parler, fit demi-tour les mains serrées autour de la rétribution, leur faisant signe de l'autre main d'aller où ils voulaient.“Et voilà, on a un sauf conduit!-Incroyable! Mais comment as-tu..? Oui bon, tes renseignements sont toujours précis et corrects, c'est cela?-Exactement, c'est cela! Et nous avons vingt minutes de marche pour y arriver…”Leurs pas résonnèrent dans l'obscurité, s'éloignant doucement… “Je prête une attention toute particulière à ce qui vient de l'autre coté. Certes comme tout le monde ici, mais je recherche en priorité les objets incongrus, propre à intéresser les amateurs de curiosités.”La marchant Broto devançait Azala mais lançait régulièrement une oeillade derrière lui, comme pour confirmer que son public le suivait. La Princesse et sa suivante éprouvaient le plus grand mal à tenir le rythme de marche de leur guide: celui-ci n'avait pas hésité à quitter le corridor des services officiels pour avancer à marche forcée au travers des ruelles plus inquiétantes et ragoûtantes les unes que les autres.“Mesdames, je vous prie de me faire confiance. Surtout ne me quittez pas, tous les lieux de Pin'up ne sont pas sûrs..” Azala jetait des coups d'oeil dans le prolongement des croisements de rues, et les informations qu'elle avait obtenu sur cette station étaient malheureusement exactes: aucune administration fiable ne gérait cet endroit. Les grands patrons des casinos et des lieux de prostitutions formaient une castre dominante qui n'avait qu'un seul but: accumuler le maximum d'argent de ceux qui transitaient par là.Un gros noir ventru s'appuyant sur deux femmes maigres et dénudées, apparu dans un recoin du chemin. Il tendit nonchalamment un phallus énorme en direction d'Azala, murmurant des propos obscènes. Vive comme l'éclair, Melba réagit, enfonçant son talon gauche dans les testicules offertes. Couinant de douleur, le noir se plia en deux tandis que les deux prostituées tournaient autour de lui en glapissant, complètement perdues, les yeux affolés fixant le vide..Broto apparu soudain, et, avec autant de tact que possible, entraina ses deux invités au loin.. “Et là on est où?-Normalement juste à coté de la place centrale. Attention, je vais ouvrir..”En haut d'une petite échelle métallique, Junta donna un coup d'épaule pour déplacer le sas rond au dessus de lui.Un grincement sourd puis l'objet se souleva.. Pour se plaquer immédiatement au sol, faisant naitre un juron chez le politicien qui venait de se cogner la tête.“Mais qu'est ce qu'il a ce sas”?Malgré plusieurs essais, il fût évident qu'on ne pouvait le soulever de quelques centimètres plus d'une seconde ou deux..“Il y a peut-être quelque chose dessus?-Mais non c'est.. Bon sang, mais oui !-Il y a donc bien quelque chose dessus !-Pire que cela, vient !”Entrainant sa soeur, Junta parcouru une centaine de mètres, puis tourna à gauche et remonta une nouvelle échelle. Le sas au dessus d'eux s'ouvrit normalement cette fois, et il purent remonter.. Pour se retrouver à l'intérieur d'une sorte de remise, remplie d'un bric à brac fantastique d'objets en tous genres, recouverts de plusieurs centimètres de poussière.Onawane éternua immédiatement, ce qui ne fit qu'envoyer plus de poussière dans l'air!“kof, kof! On sort d'ici hein?! kof! kof!-Oui, attend la porte est coincée, kof! Je vais forcer!-kof!, dépêche-toi!”Mais, fermée de l'extérieur, la porte de la remise refusa, à son tour, obstinément de s'ouvrir.“Bon je redescend! kof, kof! Toi et tes idées!” Une minute plus tard, Onawane et Junta faisaient le point, assis sur une canalisation, dans la semi obscurité du corridor inférieur.“En fait la première sortie doit surement donner sur un lieu de fort passage piéton, elle n'aurait pas dû mais l'arrivée de l'Exode a probablement modifié la fréquentation de certaines zones. Voilà pourquoi le sas refusait de s'ouvrir, c'était tout simplement la foule qui le piétinait!”La militaire essuyait les quelques larmes dues à l'excédent de poussière qu'elle avait inhalé, parfaitement sourde aux explications de son frère.. Soudain elle se tendit, écoutant le silence:“Quelqu'un vient ici..”Et en effet, des pas et une torche se rapprochait. Si une rencontre en ce moment pouvait bien leur être salutaire, elle pouvait également leur être extrêmement déplaisante!La lueur approchante les illumina alors et les pas s'arrêtèrent net.“Mr Junta?Cette voix..? Princesse Azala?Mais qu'est ce que vous faites ici?!” grogna une voix rude: devant eux se tenaient le marchant Broto, la Princesse Azala et sa suivante Melba. Après de rapides explications, Broto précéda le petit groupe sur l'échelle métallique puis dans la pièce poussiéreuse. Il souleva nonchalamment une planchette au sol dissimulant un bouton et appuya dessus. Dans un déclic des plus normal, la porte s'ouvrit et tous purent pénétrer dans un intérieur de magasin où de nombreux visiteurs chinaient déjà. Devant le regard bouillonnant d'Onawane dirigé contre la tête penaude de Junta, il ajouta:“Soyez les bienvenues dans ma modeste boutique!” Et d'un grand éclat de rire fort et profond il conclu la petite traversée. Production: PodshowsEcriture & Réalisation: Raoolito, IcaryonNarration: IstriaActeur:Raoulito (Junta) Anowan (azala)*Istria (Anowane)Montage: Andropovitch

In This Weeks Podcast Rob and Kim take you inside the walls of the magical city of Marrakech! They get attacked by snakes, Kim gets molested by a monkey then finds the cure for Rob's snoring in the Souks! For more information about Rob and Kim and Jet Set Life please visit www.JetSetLife.TV

Pensez à soutenir Red Universe: faite un don Télécharger l'épisode Mp3⎮⎮Torrent⎮⎮S'abonner “Retour à votre journal sur Ex One Média, avec nos invités du jours: Angelus Air et Jack Blaste. Nous allons parler maintenant de la station “Piñata el grande” ou “Pin'up” suivant la terminologie locale. Alors Jack, avant de venir à la suite de votre récit sur la station actuelle, peut-être qu'Angelus peut nous faire un petit résumé de son historique? D'où vient, par exemple, l'idée de la concevoir à cet endroit précis?-En fait Ted, cela remonte assez loin dans le temps. Remontons aux débuts de l'ère spatiale: les premiers Compresseurs venaient d'être inventés et des vaisseaux (des coquilles de noix comparées à nos Transporteur) partaient pour des odyssées quasi hebdomadaires… Je vous préviens tout de suite que je n'entrerais pas ce soir dans le débat pour savoir qui est le génie qui a assuré la conception mathématique ou physique de ces Compresseurs! Mince, et moi qui me voyais tenter de vous coller là dessus! Au moins j'aurais eu l'air moins naïf après votre allocution sur la Passe de Magellone! C'est une vieille ficelle que nos multispectateurs connaissent bien Ted! Donc nos pionniers de l'Espace commencent à sillonner l'Univers. Evidement cela est déjà une épopée constellée d'aventures et de drame tant la technologie n'était pas aussi rodée et performante que maintenant. Comptez par exemple que la distance franchie en quelques mois par nos Transporteur l'aurait été en presque deux ans! D'où la nécessité de collecter et cartographier un maximum d'informations pour sécuriser les voyages et rendre possible une exploitation rentable des ressources. Et c'est là que le Quadrilleur spatio-temporel est mis au point.. Navré de casser ton effet Angelus, mais c'est une invention qui va, elle aussi, révolutionner les voyages spatiaux! D'ailleurs on raconte dans ma famille que le savant Marenkof en serait un membre secret ! Ha bon , vous aussi? Pourtant ma grand-mère me disait que c'était un Maos'n par alliance? Vous savez Messieurs, Marenkof était connu pour son génie mathématique et son goût prononcé pour toutes les expériences de luxure possibles aux quatre points cardinaux. Il peut tout à fait avoir été un parent éloigné d'un bon tiers de MaterOne après autant de générations! Mais nous sortons encore du sujet!Donc le Quadrilleur est inventé: il va permettre de connecter nos capteurs non plus aux données d'ondes électromagnétiques (infrarouges, radars, ultraviolets, etc..) mais à des données structurelles de Trame Universelle (gravitation, elliptique, fluctuations dimensionnelles, etc..) ce qui permettra au fameux vaisseau de recherche “Le Positron” de cartographier à lui seul une demi-douzaine de Quadrants avant de disparaitre.. ..Du coté de la passe de Magellone! Cette affaire est connue: elle fait partie de l'Histoire Spatiale que l'on enseigne à l'école. Magellone disparu alors dans une dernière accélération pour sauver les membres de son équipage avant qu'ils ne soient aspirés.. ..Dans la Passe de Magellone comme elle sera nommée bientôt en honneur du sacrifice de ce Capitaine. Les survivants seront récupérés et raconteront que leurs Quadrilleurs avaient détectés depuis de nombreux mois quelque chose d'impossible qu'ils n'arrivaient pas à expliquer. Et c'est en se dirigeant vers ce lieu que Le Positron fût aspiré par ce qui se révéla être une faille dimensionnelle. Comme nous l'avons expliqué précédemment! Et la Station spatiale Pin'Up là dedans ? Elle fût conçue juste après cet évènement: les scientifiques voulaient comprendre ce phénomène et ils placèrent à distance de sécurité ce qui sera un point de passage obligé pour tout étudiant en spatio-temporalité: une station scientifique éloignée, perdue dans l'Espace profond. Un nombre impressionnant de thèses seront conçues et écrite ici, des Doctorats s'y distingueront, des poètes viendront s'y inspirer.. Durant les premières période de Piñata el grande, on n'y croisait qu'une population de grande qualité, d'érudits et d'intellectuels. A cette époque c'était un haut lieu de l'intellect humain, sérieusement! Mais si j'en crois les rumeurs, cela a bien changé n'est ce pas? Merci pour cet exposé Angelus, je pense que Jack peut prendre la suite de l'Histoire maintenant?Je propose donc une page de publicité et nous poursuivons ce passionnant exposé.. A tout de suite!” “Retour sur ExOneMédia, c'est le journal multidiffusé du Soir. donc Jack, vous qui êtes venus enquêter par ici plusieurs fois, expliquez-nous ce qui ne va plus avec ce “Haut lieu de l'intellect Humain” comme disait Angelus..? Hélas, le rêve va un peu s'effriter. Donc durant les débuts de la Station, il arrivait que des mystiques ou des suicidaires fassent le Grand Saut dans la Passe.. Pour tenter de donner un sens à leur vie sans doute.Ils disparaissaient tous corps et biens. Mais les scientifiques avaient une théorie: ce serait en effectuant une transition au travers de la Passe que l'on pourrait la traverser, où qu'elle aille. Les vaisseaux automatisés n'étant jamais revenus, ou ne donnant aucune nouvelle (on ignorait à l'époque les effets de l'absence de Temps sur l'électronique embarquée), on réuni donc une équipe un peu spéciale de volontaires, pour tenter le voyage. Des gens qui, pardonnez-moi l'expression, avaient des tripes! Ou n'avaient rien à perdre me semble-t-il, on y trouvait des gens moyennement recommandables. Et malheureusement cela joua sur la suite! Ils réussirent à traverser la Passe, puis à revenir au bout de quelques semaines alors qu'on pensait les avoir perdu. Ils furent les premiers à décrire les conditions étranges de la traversée de la Passe ainsi qu'un nouvel Univers de l'autre coté: de nouvelles étoiles, des nuages gigantesques de gaz rares, des champs de météorites regorgeants de minéraux plus recherchés les uns que les autres, toute une cartographie spatiale à compléter, etc.. Rapidement, on comprit que les théories les plus avant-gardistes étaient fondées: Il s'agissait d'un passage vers une autre partie de l'Univers.De nouveaux aventuriers apparurent alors, attirés par l'appât du gain et parmi eux.. Des pirates! Seuls ces gens là osaient se lancer dans l'aventure de la traversée, on leur octroya même des droits et des lettres de recommandation ou d'absolution s'ils le demandaient, pourvu qu'ils y aillent et rapportent des richesses! Quand ils revinrent les soutes chargées, leur premier point de chute fût évidement .. Piñata El Grande! Et au fur et à mesure des générations, les scientifiques quittèrent les lieux, l'administration balbutiante de la Station ne fût pas de taille à s'imposer aux nouveaux arrivants toujours plus nombreux: aux pirates en quête de respectabilité, on trouvait maintenant pêle-mêle des aventuriers cupides, des prostituées et des maquereaux, des commerçants en “import-export” liés aux Mafias en tout genres et des grosses firmes de transport liées à des syndicats non moins sulfureux. Bref, les années passant, la station Pin'up, fleuron de la Science et de la volonté de découverte de l'Homme, devint un repère de brigands. Et ce malgré plusieurs tentatives de reprises en main par MaterOne qui, toutes, ont échoué.”(Petit soupir…) “On en arriva au consensus actuel: elle est autonome mais liée économiquement à la planète mère qui reçoit une part des impôts de la Station, elle a une façade démocratique et légale où l'on peut faire son shopping dans des Souks renommés un peu partout (Vous connaissez l'expression “Nulle part sauf sur Piñata”), cachant une plaque tournante de tous les trafics de marchandise ou de corps, alimentés par les richesses provenants de la Passe. C'est assez déprimant Jack toute cette histoire. On a comme l'impression d'un grand gâchis. Je me permet d'ajouter un exemple pour malheureusement, conforter la description honnête de Jack: le nom de la Station “Piñata El Grande” provient de la constellation Piñata vers laquelle sa rotation tourne la Station exactement toutes les vingts-six heures. Son surnom de Pin'up lui a ensuite été donné par les marins de l'Espace de toutes sortes, car ils savaient parfaitement qu'ils pourraient y trouver tout ce que des mâles seuls pendant de très longs mois désirent au plus haut point. ..Nous nous arrêterons là pour les explications, je m'en voudrais que nos multispectateurs, qui viendraient à visiter la station, en soient taxés de pervers! Les Souks de Piñata sont quand même réputés et touristiques et quoique vous cherchiez avant le grand saut dans l'inconnu, c'est là-bas qu'il faudra aller le trouver! Le temps passe quand nous sommes avec de si cultivés journalistes! Il n'y a que sur ExOneMédia que vous trouverez ce genre de moment! Alors restez avec nous pour la suite et la fin de cette multidiffusion du soir, où nous allons revenir sur nos tourtereaux fugitifs, j'ai nommé les maintenant célèbres: Adénor et Phil! A tout de suite sur ExOneMédia…

In dieser Radioreise nimmt Sie Alexander Tauscher mit auf eine orientalische Tour. In Marakkesch geht es über die berühmten Souks zwischen Gewürzhändlern und Schlangenbeschwörern. Wir lassen uns inspirieren vom Ruf des Muezzin und tauchen dann ein in eine Welt aus tausendundeiner Nacht ein: Es geht ins La Mamounia, eine der Hotel-Legenden dieser Welt. Seien mit uns auf den Spuren von Winston Churchill und Alfred Hitchcock. Lassen Sie sich den Mund wässrig machen von den besten Köchen dieser Welt und schlürfen Sie einen Champagner an der Piano-Bar. Von Marokko geht es dann noch in ein kleines Emirat, nach Sharjah. Auch hier spüren wir den Orient zwischen Vergangenheit und Moderne. Schließlich geht es noch um skurile Übernachtungsmöglichkeiten auf dieser Welt: Vom Baumhaus bis zum Kran. Viel Spaß auf dieser Orient-Radioreise!

In dieser Radioreise nimmt Sie Alexander Tauscher mit auf eine orientalische Tour. In Marakkesch geht es über die berühmten Souks zwischen Gewürzhändlern und Schlangenbeschwörern. Wir lassen uns inspirieren vom Ruf des Muezzin und tauchen dann ein in eine Welt aus tausendundeiner Nacht ein: Es geht ins La Mamounia, eine der Hotel-Legenden dieser Welt. Seien mit uns auf den Spuren von Winston Churchill und Alfred Hitchcock. Lassen Sie sich den Mund wässrig machen von den besten Köchen dieser Welt und schlürfen Sie einen Champagner an der Piano-Bar. Von Marokko geht es dann noch in ein kleines Emirat, nach Sharjah. Auch hier spüren wir den Orient zwischen Vergangenheit und Moderne. Schließlich geht es noch um skurile Übernachtungsmöglichkeiten auf dieser Welt: Vom Baumhaus bis zum Kran. Viel Spaß auf dieser Orient-Radioreise!