Podcasts about Tomme

Bouchon Bordelais: The Sweet That Looks Like a Cork | Food Tour de FranceLe bouchon bordelais — the small cylindrical confection shaped like a wine bottle cork that is the most distinctive sweet in Bordeaux — is one of those French regional confections that is almost impossible to find outside its home city and completely synonymous with it inside. Today's Food Tour de France episode finishes in Bordeaux — the UNESCO World Heritage city on the crescent of the Garonne — and tells the full story of a sweet invented by a single pastry chef who went for a walk in a vineyard in 1976 and came home with an idea that turned into a family business now in its third generation. A soft, chocolate-scented almond and raisin paste inside a thin crispy butter biscuit shell, flavoured with Fine de Bordeaux — a six-year-old grape brandy — presented in a round cork-shaped box with golden writing on a green background. A sweet that looks like Bordeaux before you have even opened it.The episode tells the full story of Jacques Pouquet — the maître pâtissier-chocolatier who created the bouchon bordelais in 1976 after noticing almond trees growing among the vines in a Lussac-Saint-Émilion vineyard and combining them with the raisins of the Bordeaux wine trade in a preparation that captured the identity of the city in a single bite. The name was registered as a trademark in 1977. Awards followed quickly — first prize at the Salon Intersuc in 1980, best petit four in France in 1988, the Cordon Bleu at Salon Intersuc in 1990. When Pouquet died in 1998 his daughter Véronique — a hairdresser by trade — took over rather than let it stop. In 2019 her daughter Julia joined her. Three generations of the same family, making the same recipe in the same workshop in Bruges on the outskirts of Bordeaux, from a closely guarded secret recipe that has never been written down outside the family.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The bouchon bordelais episode closes this leg of the series through the southwest — from the Tomme des Pyrénées at Les Angles through the cassoulet of Carcassonne, the rouzole of Foix, the haricot tarbais of Lannemezan, the béarnaise and garbure of Pau, the mouton Barèges-Gavarnie above the Tourmalet and the Tursan wines of Hagetmau — arriving finally in Bordeaux with a sweet that tastes of the wine trade, the almond trees and the Fine de Bordeaux brandy that makes this city unlike anywhere else in France. As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #bouchonbordelais  #JacquesPouquet #Bordeaux #FrenchFood #FoodTourDeFrance #TourDeFrance2026

La Rouzole: The Forgotten Dish of the Ariège | Food Tour de FranceLa Rouzole — the largely unknown farmhouse pork cake of the Ariège department in the French Pyrenees — is one of the most fascinating and most overlooked dishes in the whole of southern French cooking. Today's Food Tour de France episode finishes in Foix — the medieval capital of the Ariège, with its extraordinary château perched on the rock above the town — and tells the full story of a dish that has been feeding the mountain people of this valley for centuries. A thick, pan-fried cake of minced pork, eggs, soaked bread, garlic and parsley, cooked slowly in duck fat until the exterior is deeply golden and the interior is completely yielding. The dish most people in France have never heard of. And one of the best things you can eat in the Ariège.The episode covers the origin, the tradition and the specific logic of la rouzole — a recette anti-gaspi, a no-waste recipe, born from whatever was in the farmhouse pantry on any given day. The name comes from the Occitan word rousolo, and the dish originates from the old County of Foix — the historical territory centred on today's stage finish — where every family kept its own recipe and every household made it differently. Jambon de pays, ventrèche, soaked bread, eggs, garlic, parsley, duck fat and patience. That is the whole list. And the steel pan — never non-stick, never washed, reserved exclusively for this dish — is as essential to the result as any of the ingredients.But la rouzole does not exist alone. Its great partner is l'azinat — the national dish of the Ariège, a substantial slow-cooked cabbage stew of salted pork ribs, duck confit, sausages, potatoes, carrots and onions, cooked in ham broth for two hours. Approximately thirty minutes before the azinat is ready, the rouzole is placed on top — absorbing the broth, softening from underneath, infusing the stew with its flavour — before the whole thing arrives at the table together. The mythic duo of the Ariège, eaten at harvest time and village festivals and the kind of communal gatherings that mountain communities have been having for centuries.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish, covering the food of the places the race passes through. This episode sits alongside the cassoulet episode from Carcassonne and the Tomme des Pyrénées episode from Les Angles as part of a growing picture of the extraordinary food culture of the southwest and the French Pyrenees. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠ You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #foodtourdefrance #tourdefrance #fiox #LaRouzole #rouzole

The Alpine Cheese of the Pyrenees | Food Tour de FranceTomme des Pyrénées — the ancient Alpine cheese of the French Pyrenees — is one of the most distinctive and most underrated cheeses in France, and today's Food Tour de France episode tells its full story. As the Tour de France finishes at Les Angles in the Pyrénées-Orientales, we explore the cheese that has been made in these mountains since the twelfth century, when the monks of the Abbey of Lucelle first introduced fish farming to the region — and when the farmers of the Pyrenean valleys were already producing the semi-hard pressed cheese that carries the name of these mountains today. This is Pyrenean cheese history, Pyrenean food culture and everything you need to know about one of the great cheeses of the French mountain tradition.The Tomme des Pyrénées is a semi-hard, pressed, uncooked cheese made from cow's, goat's or sheep's milk — or a mixture of those milks — produced across the entire Pyrenean chain from the Pyrénées-Atlantiques to the Pyrénées-Orientales. It comes in a cylindrical shape with rounded edges, a supple texture, and a flavour that moves from mild and creamy when young through to complex and aromatic with age. And it comes in two visually striking versions — a natural orange-tinged rind, or a dramatic black or gold wax coating that makes it one of the most visually distinctive cheeses in France. It received its Protected Geographical Indication in 1996 — but the story of this cheese goes back eight hundred years before that, to the high summer pastures above the Tour de France route.The episode covers the full history of Tomme des Pyrénées — from King Louis VI tasting Pyrenean cheese in the twelfth century to the cooperative fruitières established by Auguste Calvet in the 1870s, from the first gold medals at agricultural competitions in Paris and Toulouse to the PGI battles of the 1990s and 2000s that finally brought raw milk, goat milk and mixed milk producers under the protection of the designation in 2020. A story of mountain cheese culture that is inseparable from the landscape, the climate and the extraordinary variety of the Pyrenean valleys — where each valley has its own method, its own tradition and its own expression of the same fundamental cheese.The Food Tour de France is a daily series running alongside the Tour de France 2026 on Fabulously Delicious — one episode for every stage start and finish, covering the food, the drink, the ingredients and the producers of the places the race passes through. This is French food culture told through the greatest race in the world. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series — and follow along stage by stage.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠Substack ⁠⁠⁠Merci beaucoup!⁠⁠⁠Newsletter⁠⁠⁠ ⁠⁠⁠Youtube⁠⁠⁠ ⁠⁠⁠Instagram⁠⁠⁠ ⁠⁠⁠Facebook⁠⁠⁠ ⁠⁠⁠Website ⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast

Per prøver å komme seg nordover. Vi får være med inn i lounge, cockpit og sammen med han på våronna. Det hele avsluttes med kakespising med morfar, mens de prøver å få på Beethovens 9. symfoni. Olec er igjen i studio, og prøver å sette ord på sin egen 40-årskrise. Han har kjeftet på folk i gaten, og er redd for at det finnes en dame der ute som ikke tror at han kan gå på toalettet. Hjertelig velkommen! Hosted on Acast. See acast.com/privacy for more information.

Våren 2026 har vært et ustanselig shitshow av tabber, feil og rot fra fotball-byråkratene på Ullevål. Som en julekalender som løper i flere måneder, der det skjuler seg hundebæsj bak hver luke. Vi forsøker oss på en liten gjennomgang av galskapen, og dedikerer deriblant en del tid til NFFs storslåtte planer for ny storstue på en gammal søppelfylling på Rommen. Velbekomme.

durée : 00:04:45 - Récits d'enquête - par : Margaux Leridon - Dans une hilarante comédie documentaire, Clément Doumic et Antoine Fabry mènent l'enquête sur l'origine de leur fromage préféré, une mystérieuse tomme de chèvre du Larzac découverte sur le marché d'Arles. - invités : Antoine Fabry Président et fondateur du Tremplin et vice-président de la Fédération des organismes de formation pour les élus locaux (FNOFEL)

In true Tomme Arthur style we've skipped IPA and went right to Double IPA. Moral Codes takes Tomme's 30 years of brewing experience and 20 years of running The Lost Abbey and put it into liquid form. Strong, hoppy, with a gentle kiss of malt.

Another San Diego Brewery celebrating a landmark anniversary, The Lost Abbey turns 20 with a big party on May 9th! All this week we catch up with the man who's direction and vision has helmed the project from the start, Mr. Tomme Arthur. Our first beer an Italian Style Pilsner called Mopeds in Milan. Why that name? Tomme has a great story about that.

Trump har givet Iran endnu et ultimatum. Hvis ikke de åbner for Hormuz-strædet inden natten til onsdag, så falder der brænde ned. Men virker Trumps trusler overhovedet? Borgernes Parti har mistet endnu et folketingsmedlem. Partiformanden Lars Boje Mathiesen bliver anklaget for at være magtfuldkommen og hyklerisk. Så hvad er det, der foregår, i det nyeste parti på Christiansborg? Valget i Ungarn skal snart afgøres. På trods af at have ført en hård og temmelig beskidt valgkamp ser det ikke så lovende ud for den siddende premierminister, Viktor Orbán. Vært: Adrian Busk. Medvirkende: Mikkel Gudsøe, adjungeret lektor, AU og ph.d.-stipendiat i Politiske Forhandlinger, SDU. Matilde Kimer, DR's Rusland- og Ukrainekorrespondent.

Trumps TRUSLER har økt i styrke og omfang i påsken. Men markedene tror ikke han setter dem ut i live. For mange har det vært en rolig påskeuke, men for dem som har fulgt med på Trumps stadig sterkere trusler mot Iran, har påsken budt på krim av episk størrelse. Det snakker vi om i ukens episode av Finansredaksjonen, en podkast som lages av oss i DN. Oljeprisen skyter fart igjen etter at president Donald Trump varslet massive angrep på iransk infrastruktur innen tirsdag kveld, dersom ikke Iran går med på en avtale om våpenhvile. Men selv om markedet reagerer med sterkere olje- og gasspriser, er det ikke i en størrelsesorden som tilsier at de tror Trump vil gjennomføre truslene sine. Og i aksjemarkedene er det egentlig ikke stor uro. På Oslo Børs stiger kursene etter påskeferien, godt løftet av Equinor.Hva skjer videre?Hør ukens episode der du ellers hører podkast. Hosted on Acast. See acast.com/privacy for more information.

Dagens overblik over FCK-nyhederPartner: Cryovital

Dagens overblik over FCK-nyhederPartner: Cryovital

Donald Trump oppfordrer iranere til å protestere mot regimet og mener dette kan være siste mulighet på generasjoner til å velte det. Men gatene i Iran er nesten tomme. Vi oppsummerer nyhetene for deg, i dag også om at kunnskapsministeren foreslår å kunne bortvise elever som er voldelige eller truende i klasserommet.

Kunstner Jens Haaning har fået jurister til at vride deres hjerner for at finde noget i de tunge lovbøger, der kan sige om to tomme rammer er kunst. Det er nu afgjort. Men Jens Haanings retssag mod Ritzau også en del af værket? Vi får Trine Ross, kunsthistoriker og anmelder, til at vurdere det samlede værk. Medvirkende: Jacob Kwon, Adm. direktør og chefredaktør Ritzau Trine Ross, kunsthistoriker og anmelder Johannes Baun, generalsekretær i Bibelselskabet Anders Søgaard, professor på Københavns Universitet Vært: Morten Runge Producer: Anders Skytte Agergaard Redaktør: Lasse Lauridsen

Hva skjer i en virksomhet når den arrangerer obligatorisk sikkerhetsdag men ledelsen uteblir selv. Jørgen og Roar tar en prat om hva konsekvensene kan være og hvordan søke å unngå at det skjer. En podkast fra Nasjonal sikkerhetsmyndighet 2025

Tomme tribuner og store bøder. Fodboldens disciplinærinstans slår hårdt ned på klubber, hvor de stemningsskabende fans ikke overholder reglerne. Men er der egentlig hjemmel til at give pointstraf i dansk fodbold? Vi har talt med formand Jens Hjortskov og ser nærmere på sagen. Derudover ser vi på en dansk klub med udenlandske ejere, som kan være på vej tilbage på lokale hænder. Og sidst, men ikke mindst, vender vi FC Københavns 4-0-nederlag til Tottenham tirsdag aften. Velkommen indenfor til onsdagens Hattrick. vært og produktion: Oliver Routledge Lyddesign: William Dinesne See omnystudio.com/listener for privacy information.

Tomme kirker kan blive til fyldte moskeer. Khalid Al-Subaihi har stiftet et nyt parti - Fælles Fremtid - som er kommet i nyhederne med dette forslag. DF og Messerschmidt er naturligvis ikke tilfredse med idéen. Khalid ønsker at skabe et parti for muslimer - og ikke-muslimer. Men partiet skal navigere ud fra islam og antiracisme og blande sig udenom alt andet. Det var jeg nødt til at tale med ham om i dette afsnit. 

Fodboldens disciplinærinstans har haft en travl mandag, hvor FC København er blevet straffet mere end én gang – både med bøde og en lukket Sektion 12. Derudover retter vi blikket mod VM-kvalifikationen, hvor Danmark for alvor kan dufte slutrunden.Og sidst, men ikke mindst, lader det til, at Brian Riemer er på vej mod en kontraktforlængelse med DBU. Velkommen indenfor til mandagens Hattrick. Vært og produktion: Oliver Routledge Lyddesign: William DinesenSee omnystudio.com/listener for privacy information.

Trump løfter fingeren mod Putin, men er det igen bare tomme trusler? Almindelige borgere stiller op til kommunalvalget i protest mod "jernmarker". Og så tager vi et kig på vores fremtidige beskyttelsesrum, hvis katastrofen rammer. Vært: Adrian Busk. Medvirkende: Matias Seidelin, sikkerhedspolitisk seniorkorrespondent på netmediet Olfi. Pernille Holmskov Nielsen, kandidat for Borgerlisten i Ringkøbing-Skjern Kommune. Rasmus Dahlberg, forsker i beredskab og samfundssikkerhed.

Mens Eirik er på tur ute i Europa, har vi sikret oss Vålerengas sportssjef Joacim Jonsson i gjestestolen. Han deler sine tanker om straffen som holder hjemmefansen borte fra tribunen, om Grundetjern og den evige spissjakten – og avslører hvilke spillertyper VIF egentlig ser etter. Vi tar pulsen på den norske europafeberen: liker Joacim utviklingen, eller bekymrer han seg for avstanden opp til de største? Lytterspørsmålene hagler inn, spaltene er på plass – og svarene holder ikke igjen.See omnystudio.com/listener for privacy information.

On this episode of the Shift Change Podcast, we're joined by Deputy Fire Chief Tomme Tysdale from the Waukee Fire Department. Waukee is making a name for itself with a brand-new, state-of-the-art 90,000-square-foot public safety facility, but as we learn, the foundation of their success is even more impressive than the building itself.Deputy Chief Tysdale pulls back the curtain on how Waukee is tackling some of the biggest topics in the fire service today. We discuss:The design and purpose behind their incredible new public safety building.Their proactive approach to mitigating cancer risks and changing the culture around health and safety.Why they are trialing the Portland Schedule and what they hope to learn about improving work-life balance for their members.At the heart of it all is a simple but powerful philosophy: focus on the frontline worker. Tune in to hear how this principle has allowed Waukee Fire to build a culture of trust, innovation, and excellence, setting a new standard for a modern, proactive fire department.

durée : 00:18:10 - C'est bon ça, c'est fait en Isère ? - Crème de tomme, vierge de tomate au lavaret ou sauce chaude sur brochette : Francis Vera transforme la tomme en un fromage d'été léger et savoureux. Il livre aussi ses conseils de conservation par temps chaud. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:24:31 - La Tomme aux fleurs, fromage de chèvres de la ferme Cabeilh - La ferme Cabeilh, située dans les hauteurs du Béarn, produit des fromages de chèvre artisanaux dans le respect de l'agriculture biologique. Découvrez les créations uniques de Guillaume, comme la "tomme aux fleurs" et la "brique au fenugrec", entre savoir-faire traditionnel et innovations gourmandes. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Hvilke begivenheder kan skabe rystelser på aktiemarkedet eller sende investorerne i drømmeland? "Det, der tæller" er en økonomipodcast fra Finans, der kort og skarpt fortæller dig, alt du skal vide om de vigtigste begivenheder i verdensøkonomien. Gæst i denne uge: Bjørn Tangaa Sillemann, chefanalytiker i Danske Bank. Vært: Rasmus Bendtsen, nyhedsredaktør på Finans.See omnystudio.com/listener for privacy information.

Erik Wennerberg talte andre påskedag om Jesu tomme grav. Like aktuelt alle dager!

Per Eriksen

La doyenne des fromages de Savoie a été crée pour utiliser le lait écrémé qui ressortait de la fabrication du beurre chez les paysans montagnards. Pour réaliser une quiche à la Tomme de Savoie pour 4 personnes, vous aurez besoin d'un rouleau de pâte brisée, 50g de lardons, 25cl de lait, 25 cl de crème semi-épaisse, 1 pomme de terre, 2 tomates, 200g de Tomme de Savoie, 2 œufs, du sel et du poivre.

(00:02): Venstre borgmester kritiserer Folketinget for manglende handling på Kærshovedgård. Medvirkende: Ib Lauritsen, borgmester Ikast-Brande Kommune for Venstre. (00:14): LA-Profil: Venstreorienteret har det ringere mentalt, og deres verdenssyn gør, at de får det værre. Medvirkende: Mads Strange, medlem af Liberal Alliance og kandidat til Europaparlamentsvalget for LA i 2024. (00:34): Tomme stole: Tusindvis af spildtimer i den kommunale tandpleje. Medvirkende: Jes Søgaard, professor emeritus i Sundhedsøkonomi ved SDU. (00:36): Regionsrådsformand vil have flere vaccineret. Medvirkende: Lars Gaardhøj, regionsrådsformand i Region Hovedstaden. Værter: Kasper Harboe & Anne Phillipsen See omnystudio.com/listener for privacy information.

I denne episode skal vi på besøg hos logistikvirksomheden H. Daugaard i Kolding, der med sine cirka 90 lastbiler og 300 anhængere hvert år transporterer massevis af gipsplader og papiruller og tanke med alle mulige kemiske væsker, og i størrelsesordenen 750.000 tons stål.Det er dog ikke en triviel udfordring at planlægge kørslen af så meget gods, for det skal jo helst ske med de kortest mulige ruter og uden alt for mange overflødige kilometers kørsel uden last – og det er så her, at algoritmerne kommer ind.H. Daugaard har været igennem et forløb hos projektet AI Denmark, hvor de har fået hjælp fra Alexandra Instituttet til at udvikle en prototype af et værktøj, der kan hjælpe med planlægningen.Jeg har talt med Michael Dixi Nielsen, Lars Romsøe og Mathias Bo Nielsen fra H. Daugaard og Tue Boesen fra Alexandra Instituttet.Og i Siden Sidst skal det blandt andet handle om video-generatorer, træningsdata og militær AI.Episoden her er i øvrigt den sidste i 2024, men AI Denmark vender selvfølgelig tilbage igen i januar 2025.Pas godt på jer selv så længe!LINKSNYHEDER- OpenAI har lanceret Sora | The Verge- Google's generative AI-videoværktøj VEO | The Verge- Pika video udfordrer Sora og Google Veo- OpenAIs 12 dages julenyheder | OpenAI- OpenAI samarbejder med Anduril | The Verge- Til demonstration af Andurils forsvars-tech | Technology Review- Harvard udgiver massivt træningsdatasæt med 1 mio bøger | Wired- BONUS: Sådan stopper du AI-firmaerne fra at træne på dine data | The VergeLOGISTIK- H. Daugaard logistik- Tue Boesen, Alexandra Instituttet- AI Denmark- Traveling salesman problem | Wikipedia- Tue har brugt Google OR-værktøjet til udviklingen hos H. Daugaard

Vekas mest omtalte brot er i forholdet mellom LO og NHO. Men kva betyr det eigentleg? I Bergen er det julereingjering i byens rusmiljø. Og i butikkane sørgjer priskrig for at fleire varer er umogeleg å få tak i.

Tomme hinted at it earlier in the week that there was a Double IPA in their line up of new Lost Abbey beers...as we wrap up the week, he delivered!

Lots to talk about with Tomme from The Lost Abbey!  He's got a brand new tasting room in Vista along with a lot of new beers they are pumping out of it.  Oddly enough we're starting off the week with not a new beer or hard  seltzer, but hop water called Holy Water.

Tomme eggehyller og importert melk opprører. Så kommer historiene fra frustrerte bønder som får beskjed om å produsere mindre. Hva er det egentlig som foregår? Dagligvarejournalist Marita E. Valvik forklarer.

Wolfgang Wee Uncut #444: Are Søberg står bak Sløseriombudsmannen på Facebook og jobber innen finans. 0:00 Mimir og Rødt18:46 Luke 14: Etterlønn - ordfører Tinn kommune31:00 Luke 15: Oslo Høyre - hydrogenfly42:58 Luke 16: Oslo Høyre - generelt53:29 Luke 17: Digitale sentralbankpenger1:04:44 Luke 18: Tomme busser i Nordland1:10:54 Luke 19: Gründer fikk støtte til evighetsmaskin1:18:10 Luke 20: Satsingen på biogass1:28:16 Luke 21: Forskning på vedfyring1:37:00 Luke 22: Bomringen i Fredr/Sarp1:49:35 Luke 23: FREYR2:04:20 Luke 24: Klimapenger til Usbekistan

Tomme Beevas is an amazing chef and a wonderful success story here in the Twin Cities. He joined Jason to talk about growing Pimento Jamaican Kitchen & Rum Bar and the obstacles he's overcome.

Om tomme kalorier andre steder end i kosten, og hvorfor de ikke kan mætte os.

Jesus døde på korset og blev efterfølgende begravet. Men når kvinderne og disciplene efterfølgende vil besøge graven er den tom. Kristian og Lauge undersøger hvad Det nye testamente egentlig kan fortælle os om Jesu tomme grav. Tilrettelagt og klippet af Kristian Leth og Lauge Hendriksen. Speak: Karen Straarup. Redaktør: Rune Born Schwartz. Produceret for DR af Munck Studios København.

We talk to Kristof Van Tomme, CEO of Pronovix, about the role of API and developer portals in Generative AI systems. We discuss how organisations can prepare for AI. We talk about what documentation infrastructure organisations should have in place to be able to use AI safely from an information perspective. We also discuss whether developer portals will become even more important. We will publish a transcript on the Cherryleaf blog.  About Cherryleaf: Cherryleaf

Hey guys, today I have a story for you that's very special to me. Lost Abbey is a brewery out of San Diego that needs no introduction. Tomme and the team over there have inspired breweries all over the world to push beyond the ordinary and intentionally create new and exciting beers of circumstance. They were a fundamental part of what created my perception of the expectations I wanted my brewery to live up to and I know I'm not alone in that.  We've talked repeatedly on this show about how specialization is dead. Niches get stitches as I've started saying. 14% abv beers aged in multiple barrels for multiple years, obscure, even historical styles and yes, even mixed culture sour beers have been shrinking in popularity and, subsequently, profitability.  The Lost Abbey was one of the pioneers in the American speciality brewery category. So when I heard that they reduced their square footage, equipment and staff I knew that it was a story I needed to dig into and share with y'all.  Tomme was nice enough to sit with me for two hours, answer my probing questions and share what he'd found out the hard way. There is backstory, pain, business lessons, hope for the future and of course, insights into How NOT To Start A Damn Brewery.  Reach out to Tomme at Tomme@lostabbey.com Lost Abbey Website Lost Abbey Facebook Lost Abbey Instagram Lost Abbey Twitter Story about their growing down Episode Sponsored by: Accubrew Brewery Direct Simpson Motorcycle Helmets BrewBids Made To Measure Communications Somnifix (use DAMNBREWERY at checkout for 10% off) Where to get my book --- Support this podcast: https://podcasters.spotify.com/pod/show/damnbrewery/support

- Flyter alt i kroppen når du ligger og dupper i badekaret? - Kan man finne fritt svevende liv i verdensrommet? - Kan vi sette en Kunstig intelligens til å gå gjennom all gammel lyd fra verdensrommet og lete etter et.. "hei"? - Er det et fortrinn å ha dobbelt opp av noen organer? - Hvor høyt på månens overflate må du stå for å se horisonten krumme seg? - Hjelper det å holde på det vonde stedet for å døyve smerte? - Øker smerte ved stress? Panelet: Astronom Vegard Rekaa Fysiker Are Raklev Rettsmedisiner Ida Kathrine Gravensteen. Hør episoden i appen NRK Radio

*Halløjsa, husk at tilmelde dig podcastens nyhedsbrev. Så sender jeg dig en kort mail, hver gang der kommer en ny episode. Det gør du her: https://mortenmunster.com/podcasts/*Når du har lyttet til dagens episode, ved du, hvorfor vi er omgivet af så meget varm luft – og du får guiden til, hvordan vi én gang for alle får bugt med floskler og forfærdelige formuleringer. Til at hjælpe os har vi Mikkel Toxvig. Han er retoriker, kommunikations- og ledelseskonsulent og forfatter til bogen 'Farvel til business bullshit'.Du finder ud af: Hvad business bullshit egentlig er for nogetHvilke ord vi hader allermest Hvad konsekvenserne er ved at blive taget i business bullshit De 3 konkrete måder, man kan reagere på bullshit (uden at være alt for uhøflig over for chefen og kollegerne) Hvad 'selvfølgelige uselvfølgeligheder' er, og hvordan du kan bruge dem til at få bugt med bullshit Hvordan vi undgår business bullshit i fremtiden.Du finder Mikkel herDu finder Mikkel på LinkedIn her

Wolfgang Wee Uncut presenter Asle Tojes "Rødt, Hvitt & Blått - Om Demokratiet i Europa". For ti år siden skrev Asle Toje det som skulle bli første bind i hans Europa-trilogi, "Rødt, Hvitt og Blått". De tre fargene, som farger vårt eget flagg, og mange andres, representerer i denne sammenhengen frihet, likhet og brorskap, som er bokens og seriens ledetråder. I likhet med Jernburet og Gullbrikkespillet, skal vi også denne gang besøke en rekke europeiske destinasjoner for å diskutere de største problemene og viktigste endringene i Europa det siste tiåret: Hvilken effekt hadde det at arbeiderklasse ble trygdeklasse? Hvorfor styrkes islam når kristendommen svekkes? Har det noe å si at Europa ikke gjør plass til de unge i arbeidsmarkedet? Hvorfor er multikulturalismen så farlig? Hvorfor vokser de nye høyrepartiene seg sterke i Europa - og hvor har det blitt av sosialismen? Asle Toje er statsviter som jobber innenfor internasjonal politikk. Han har doktorgrad i internasjonale relasjoner fra University of Cambridge, og er tidligere forskningsdirektør ved Det Norske Nobelinstitutt. Han ble i 2018 medlem av Den Norske Nobelkomite. Han ble nestleder i Nobelkomiteen fra 2020. Kjøp Asle Tojes Europa-trilogi her: https://www.dreyersforlag.no/europaashytrilogien.6566401-567038.html Nettside: https://asletoje.no ► STØTT WOLFGANG WEE UNCUT!Ler mer her: https://wolfgangweeuncut.no/index.php/2022/06/19/slik-stotter-du-wolfgang-wee-uncut-2/Nå som jeg har sagt opp jobben og satser for fullt på Wolfgang Wee Uncut, setter jeg enormt stor pris på alle som ønsker å støtte podcasten. Det gjør at jeg kan holde podcasten åpen og tilgjengelig for alle, og holde trykket oppe.DONASJON: VIPPSOm du ønsker å donere via Vipps, kan du søke opp “Wolfgang Wee Uncut” eller bruke vippsnummer:#759273► WWU KLIPPKANAL https://www.youtube.com/wwuklipp ► SOSIALE MEDIER:• Hjemmeside: http://www.wolfgangweeuncut.com• Instagram: https://www.instagram.com/wolfgangwee/• Facebook: https://www.facebook.com/wolfgangweeu...• Twitter: https://twitter.com/wolfgangwee• TikTok: https://www.tiktok.com/@wolfgangwee

On parlait de la vache qui rit la semaine passée et aujourd'hui nous allons aborder un autre grand classique du fromage de poche avec le babybel pour pouvoir répondre à la question : pourquoi il y a de la cire autour de certains fromages ? Babybel, Edam, Bergeron, Saint-Paulin, Tomme noire des Pyrénées, Mimolette, Gouda. Tiens, vous saviez qu'aux Pays-Bas, le gouda se prononce Gouda, là, rien de d'extraordinaire, c'est le nom de la ville mais sachez que dans l'usage, les Hollandais vont préférer dire Kaas, donc juste fromage pour désigner le gouda. Et c'est justement dans les Pays Bas que se trouve le début de la réponse. Ou plutôt dans leur deux plus grands savoirs faire de l'époque, le fromage et le commerce colonial. Depuis le Moyen-Age, la Hollande exporte énormément ses fromages dans toute l'Europe. A la grande époque des nouveaux mondes, cette exportation est encore plus exacerbée.  Les fromages sont recouverts de cire pour de simples raisons de conservation. À l'origine, cette protection avait donc pour fonction d'éviter tout développement bactérien. Pour d'autres fromages, c'est via de la saumure par exemple. Ici, on recouvre le fromage de cire pour empêcher le développement de bactéries indésirables. A l'usage, on remarque que d'une part que cette technique permet un temps de conservation record des fromages et de l'autre cette couche de cire était bien pratique pour pouvoir exporter car on pouvait manipuler aisément ces fromages sans les abîmer. Cette couche de cire empêche également une déshydratation du produit et elle stoppe l'affinage. Donc, vous l'aurez compris, les croûtes en cire ne se mangent pas, contrairement aux croûtes naturelles comme sur le camembert ou le gorgonzola.  Une petite pensée à ma tante qui soutenait Mordicus que toutes les croutes de tous les fromages se mangeaient, au grand désespoir de son fils, mon cousin qui avait souvent des morceaux de cire rouge entre les dents. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 397 - Tomme Arthur of The Lost Abbey talks Downsizing Happy Mondy, Thieves! We're talking to friend of the show Tomme Arthur of San Diego's The Lost Abbey and Port Brewing today about their recent decision to cut back production. Our pal Brandon Hernández first reported the story for San Diego Beer News (https://www.sandiegobeer.news/blog/beer-news/the-lost-abbey-downsize) and we jumped at the chance to get Tomme on the show to discuss further. We talk about the move and the current state of running a brewery in the USA. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

"Natural Rinds" is a big banner, encompassing a wide range of semi-firm to hard cheeses--everything from Asiago, Beaufort and Cheddar to Pecorino, Roncal and Tomme. Here we talk about what goes on inside the rind, and why it matters what's on it. Show notes here.

Tana was in a humid cave checking the rind on a round of Tomme when the messenger arrived to tell her that the war was lost and her wife was to be hanged. She took her time rewrapping the cheese before she responded. Still too soft. Another week, she estimated. The rind was a beautiful blue-black shade that would catch a maid's eye in the market. Ruining a fine wheel wouldn't save Renae. And she knew what the boy was going to say as soon as she heard his nervous footsteps. | Copyright 2022 by Lina Rather. Narrated by Alison Belle Bews.

We don't think of India when we talk about cheese, but in this special episode, our 2Gs, the Gourmands & Geeks - Sadaf and Archit are going to change that as they explore and celebrate indigenous cheese with Dr. Kurush F. Dalal, anthropologist and culinary Chronicler, and owner of Katy's Kitchen. In this episode they discuss:Origins of cheesemaking in IndiaThe growth of artisanal cheeseDoes India have a rich cheese-making tradition?Popular and lesser-known Indian cheesesWhy are Indian cheeses not as popular as European cheese?Sit back and relax, and order some cheese (or make one if you're exceptionally skilled!) while the 2Gs take you on an exploratory journey of local desi cheese beyond paneer and khoya.Important links to geek out more:1. Social Media: Instagram: @kurushdalal | Twitter: @Karboholic2. Article: Desi and cheesy by Sukanya Datta3. Video: Why We Eat What We Eat by Dr Kurush Dalal4. Video: Types of cheese made in India by Christopher AlbuquerqueYou can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonFollow Dr. Kurush F. Dalal on his instagram handle: @kurushdalalSubscribe & listen to the podcast on iTunes, Google Podcasts, Castbox, AudioBoom, YouTube, Spotify or any other podcast app.You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

Tomme and Kotic Couture get very frank about where they've been, how life has treated them and exactly why it's taken so long for a second season of Bitch, What? Podcast IG: @HoneyCharcoal @KoticCouture Send us some love$ $Tomme2 @Tomm-e @CoutureCoin

Tomme Beevas lives out his values in ways that we hope will inspire you too! In this episode we talked about the tremendous work he participated in at:Pimento Relief Services - learn more and follow them on socials: Facebook, Insta, Twitter, LinkedIn and of course, you can donate here.Facebook: @pimentoreliefInsta: @pimentoreliefservicesLinkedIn: https://www.linkedin.com/company/pimento-relief-services/Website:   https://pimentoreliefservices.org/Pimento Jamaican Kitchen and Rum Bar is Tomme's restaurant and there are many tv episodes that feature he or the restaurant - this is the newest…a dinner with the Beevas family on the Magnolia NetworkFacebook: @pimentokitchenInsta: @pimentokitchenTwitter: @pimentokitchenTomme notes that Pimento Relief Services was created for those “on the front lines of liberation.” Pimento Relief Services was created after the lynching of George Floyd. He later talks about the 99' murder of Amadou Diallo as well. As I write these notes, we have just learned of the shooting of 4 year old Arianna Delane, George Floyd's niece, who was asleep in her bed when a yet-to-be-identified person shot into her apartment.Tomme lists Marcus Garvey as one of the north stars of Pimento Relief Services, and quotes him saying: “Take advantage of every opportunity; where there is none, make it for yourself.”Michelle refers to her experience at Sexual Violence Law Center, talks about the Harlem Nutcraker by Spectrum DanceTomme refers to the UN's Sustainable Development Goals which we could use to see how US cities are developing - as the US holds other countries to these standards…Process: Here are a few notes about what Tomme lists as how Pimento Relief Services was built to serve the community:They took a meeting place that already existed as a safe, community-based space: Pimento Jamaican Kitchen and Rum BarFriends and community members were invited to identify their own needs!Needs included food as the primary need for which they threw a food drive. (Tomme points out that Minneapolis is the food headquarters of the world, and yet Minneapolis had a food desert in their city.)They coordinated an active list of needs for those on the frontlines of liberation - reporting needs out in real time via social media (needs ranged from fire extinguishers to insulin, diapers to food.)A week later, they threw a healing event, involving yoga, art, and other healing modalitiesThe following week they held a gathering with 150 of the top leaders of the community in the small backyard of the restaurant - including religious leaders, the mayor, business leaders etc talking about how these groups could provide services to those on the frontline of liberation in the communityTomme defines liberation in three categories:Economic Liberation: How do we create more Black business leaders, how do we elevate folks in their occupations?Social Liberation: Tomme includes Food Justice, Social Justice, Academic Justice (women in academia, accurate political and social history,Political Liberation: How do we get people to show up for voting, running for office - what resources do they need to run their campaign, political action committee that funds candidatesBig pieces of wisdom:Tomme drops wisdom through the entire episode, from how we use consultants, how we create community, how to center people from the beginning, what liberation looks like and overarching philosophy about our highest purpose. But here are just a few quotes: “Start with Trust. Trust the people you're serving to know what they need, and know what they want...I simply got out of the way and allowed them to build the community that they needed in the space that I happened to be a steward of.”“Growing up in Jamaica, we recognized that even if there is just one loaf of bread…that's enough to feed our whole community.”“The roots of it go back to that greater responsibility to serve one's community. Because our purpose is much bigger than we are. And when we think of our community itself, I feel as if each and every one of us have a greater responsibility. So for example, as a black man, I have a greater responsibility to my community. As a Jamaican, I have a greater responsibility specifically to my Jamaican community. I'm imagining as a white man, he should have a greater responsibility..and in the LGBTQ plus community. We each have a greater responsibility…And so it's answering that call to service, you know, stepping up and doing one's duty for that greater responsibility is how I've ended up here. And if nothing else, that's what I hope that people get from this conversation today. And if nothing else, I hope that's something I can pass on to my children.”