Podcasts about txikito

'Txikito' es un personaje interactivo que enseña danzas vascas tradicionales a quien quiera aprender. Un proyecto de 'DT Creativos' que usa la IA y la realidad aumentada para ello. Aitor Álava y David Tazuelo, responsables del proyecto, han estado en "Boulevard" de Radio Euskadi....

Nos acercamos al inicio de San Fermín Txikito, pasado por agua

El resumen de la actualidad navarra del viernes 20 de septiembre.

En una charla más que interesante hablamos con David Tazueco, director creativo de DT Creativos una agencia de publicidad ubicada en Bilbao España que esta próxima a cumplir 20 años de vida. La agencia ha lanzado hace poco un muñeco de animación digital conocido con Txikito que encarna la estética tradicional de la cultura Vasca. La entrevista transcurrió desde la cuestión comunicacional hasta todo lo que Txikito podrá hacer por la difusión de la cultura, los valores y por supuesto el turismo del País Vasco.

Garai batean Valentin Agirreren Jai Alai jatetxea izan zen euskaldunen bilgune ezaguna New Yorken. Manhattan eta Brooklyn zubien azpian, Cherry kalean hain zuzen, hantxe biltzen ziren Estatu Batuetan bizimodu berria egin nahi zuten migrariak, eta baita gerrako exiliatuak ere, tartean Agirre Lehendakaria.

La previa con la Rasmia de Osasuna vs Sevilla en el Sadar en Sanfermín txikito

Vivimos el inicio de San Fermín Txikito tras dos años sin poder celebrar las fiestas

Hablamos con Toni Iragui, de la Comisión de fiestas de San Fermín Txikito, que vuelven tras dos años de pandemia

La Feria de San Mateo de Logroño cierra el verano pelotazale con Aimar Olaizola buscando la txapela para despedirse como hizo en la final del Masters, además el inicio del 4 y medio con las previas en el Adarraga y en el Labrit el 49º Torneo San Fermín Txikito de herramienta

Andrew recently sat down with the accomplished chef and restaurateur Alex Raij, who owns and operates a number of the most personal, specific, and successfully realized Spanish restaurants (La Vara, Saint Julivert Fisherie, El Quinto Pino, Txikito) in New York City, all in collaboration with her husband Eder Montero. Alex opens up about the genesis of her restaurant concepts, her food-focused Minneapolis childhood, and dream projects that linger in her imagination.And in The Line-Up, our weekly news and commentary segment, Jodi Liano, founder and owner of San Francisco Cooking School, checks in from California to share some insights on what's different, and what remains the same, for culinary students in a late-COVID landscape. What's drawing them to cooking programs, what are their ambitions, and how many of them found the inspiration and courage to take the cooking school plunge because of the pandemic?We also welcome a new sponsor to the Andrew Talks to Chefs family this week. To kick off the partnership, we welcome Brad Metzer, founder of Brad Metzger Restaurant Solutions (BMRS), to the pod as he offers the first of what will be a weekly selection of positions that his firm is looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

De la mano de Ane Zudaire y Fermin Gil, en la asignatura Creatividad Radiofónica, conocemos la tradicional fiesta popular pamplonesa de San Fermin Txikito en la que los protagonistas son los propios ciudadanos de la capital navarra.

De la mano de Ane Zudaire y Fermin Gil, en la asignatura Creatividad Radiofónica, conocemos la tradicional fiesta popular pamplonesa de San Fermin Txikito en la que los protagonistas son los propios ciudadanos de la capital navarra.

As we mark the one-year anniversary of the pandemic, now is a time to reflect on what we've endured. The audio I'm sharing today was collected in those first weeks of the pandemic, when restaurants, bars, and cafes sat dark and quiet across the nation. Owners were unsure if they would ever be able to re-open and hundreds of thousands had lost their jobs as millions were quarantining at home. You'll hear from chefs and restaurant owners from around the nation in their own words about the impossible and life-changing decisions they had to make as they adapted to the realities of COVID-19. And before we begin: I am working on a future episode of theLINE and I want to speak to you; if you are a front of house or back of house worker, whether you've been working or not working during the past year of the COVID pandemic, if you were fired or furloughed or decided to leave the hospitality industry or take a break. I want to hear your story about what the last year has been like for you. If you are willing to share your story and you'd like to speak to me, you can get in touch with me by emailing theline@heritageradionetwork.org. Or you can send me a DM on Instagram to @thesussmans. I would love to hear from you to connect with you and be able to potentially share your story on a future episode.In Part One, Stories from:Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastic And after the break, perspectives from:Aktar Nawab, Chef and Owner - Alta Calidad - NYC, New Orleans, Omaha @altacalidadbk @chefaktarMax Katzenberg & Greg Baxtrom - Co-Owner and Chef/Co-Owner - Olmsted and Maison Yaki Brooklyn @olmstednyc @nyhospcoalition Brent Kroll - Owner Sommelier - Maxwell Park Washington D.C. - @btkroll @maxwellpark_shaw @maxwellpark_navyyardCamilla Marcus Restaurateur - Westbourne NY - @camilla.marcus @westbourne @roar.ny @indprestaurants Whitney Otawka - Chef - Greyfield Inn - Cumberland Island, GA - @greyfieldinn @whitneyotawkaNate Adler - Owner - Gertie - Brooklyn NY - @gertienyc @natejackadler @leeinitiativeHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.  

En Hoy por Hoy Navarra hablamos con Jesús Bariain, portavoz de Policía Municipal de Pamplona; y Toni Iragi, de la comisión de fiestas del Casco Viejo, en un año sin las fiestas de San Fermín Txikito

Segundo programa de la temporada 2020-2021. La nueva Tarataña sigue apostando por los sonidos que nos atan al corazón de nuestro pasado para seguir mejorando el futuro. Pasarán los indies, el reggaeton, el trap y el rap, pero siempre tendremos la música tradicional. Evolucionando, para que no se muera. La nueva Tarataña mezcla hoy tradición y electrónica con Diago Lezaun, anuncia conciertos y avanza la programación del “Folkez Blai”, el festival que volverá a celebrarse el fin de semana que vienen en la localidad vizcaína de Ermua. Esto queda así: Diago Lezaun, ”Dixas plevias, istos bardos” y “Entalto lo galliner”; Zicután, “Galera”, “Diligencia” y “Carruajes”; Muyayos de Raíz, “Txikito” y “Apagafarolas”; Böj, “A tramiña”; El Nido, “Vendaval”; y La Musgaña, “Pasacalles a 7” Escuchar audio

Across the nation, restaurants, bars, and cafes sit dark and quiet. Owners are unsure if they will ever be able to re-open and hundreds of thousands have lost their jobs as millions have self isolated at home. This week on The Line, hear from several chefs and restaurant owners from around the nation in their own words about the last week of their personal and professional lives and the impossible and life changing decisions they've had to make during the evolving COVID-19 crisis. Stories from: Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastictheLINE is powered by Simplecast.

We are talking with chef Alex Raij, who together with her husband Eder Montero, own and operate El Quinto Pino, Txikito, La Vara and St. Julivert Fisherie restaurants in New York and Brooklyn. In this episode of Food, Wine & the Culinary Mind we discuss Basque and Spanish cuisine in the United States, kitchen wisdom and as per usual, our fears!Check out the podcast socially @culinarymindcast or www.canelasf.com/podcast for more info.

Ziurrenik, protagonista honen izena ezagutuko duzue; edo, bederen, ezaguna egingo zaizue: Indalezio Sarasketa, Eibarko Txikito. XIX.mendeko pilotari ospetsua, gaur egungo pilotari modernoaren aitzindaria, baina zergatik hain ezezaguna? Amaia Ereñagaren, 'Ertzetakoak', erantzunak.

Euskadi Hoy Magazine se ha emitido este viernes, 14 de diciembre, desde el Frontón Txikito de Gallarta. A lo largo de dos horas de programa hemos compartido con los oyentes de Onda Vasca detalles de la décima exposición internacional de Avicultura EXPOAVES: La mayor feria avícola de Euskadi... y del Estado, si atendemos a las cifras y a la procedencia y calidad de los Jueces. Son 150 los criadores que este año llegan con sus aves de campeonato. Hasta el domingo 16, los visitantes pueden acercarse a contemplar –e, incluso, comprar– ejemplares de hasta 2568 aves de las más variadas especies; con mucha variedad de razas, colores, tamaños y formas. Mención a parte para la exposición de conejos, con el de Flandes como gran protagonista. La cita está promovida por el Ayuntamiento de Abanto-Zierbena, la sociedad de promoción turística Enkartur y Euskal Eoalak. Además de con sus principales responsables, hemos tenido la oportunidad de conversar con un criador de Ocas de Toulouse, sin duda, uno de los ejemplares más llamativos de Expoaves. Tampoco podía faltar el componente gastronómico: Un grupo de hosteleros de Gallarta sorprenderá este fin de semana a los visitantes con una amplia selección de pintxos con el huevo como protagonista. ¡Corre que vuelan!

Euskadi Hoy Magazine se ha emitido este viernes, 14 de diciembre, desde el Frontón Txikito de Gallarta. A lo largo de dos horas de programa hemos compartido con los oyentes de Onda Vasca detalles de la décima exposición internacional de Avicultura EXPOAVES: La mayor feria avícola de Euskadi... y del Estado, si atendemos a las cifras y a la procedencia y calidad de los Jueces. Son 150 los criadores que este año llegan con sus aves de campeonato. Hasta el domingo 16, los visitantes pueden acercarse a contemplar –e, incluso, comprar– ejemplares de hasta 2568 aves de las más variadas especies; con mucha variedad de razas, colores, tamaños y formas. Mención a parte para la exposición de conejos, con el de Flandes como gran protagonista. La cita está promovida por el Ayuntamiento de Abanto-Zierbena, la sociedad de promoción turística Enkartur y Euskal Eoalak. Además de con sus principales responsables, hemos tenido la oportunidad de conversar con un criador de Ocas de Toulouse, sin duda, uno de los ejemplares más llamativos de Expoaves. Tampoco podía faltar el componente gastronómico: Un grupo de hosteleros de Gallarta sorprenderá este fin de semana a los visitantes con una amplia selección de pintxos con el huevo como protagonista. ¡Corre que vuelan!

Our latest Please Explain is all about the variety and enduring creativity of Spanish food, including Basque food. We'll be joined by Alexandra Raij and Eder Montero, New York City-based chefs and owners of El Quinto Pino, La Vara, Tekoá, and Txikito, which is New York's only Basque restaurant. They are also the authors of The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito. This episode of "The Leonard Lopate Show" is guest hosted by Deb Perelman. Perelman is a self-taught home cook, photographer and creator of SmittenKitchen.com. Her first book, The Smitten Kitchen Cookbook, was a New York Times bestseller. She lives in New York City with her husband and their two children, and is currently at work on her second cookbook, which is due out this fall.

This week on A Taste of the Past, host Linda Pelaccio is joined in the studio by Chef Alex Raij. Alex Raij and her husband Eder Montero are chefs and owners of Txikito, a love letter to the Basque country in Spain – a region whose cuisine is distinguished by excellence and simplicity in both ingredients and techniques. She is also the co-author, along with Montero, of The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito.

What chef doesn't want their own cookbook? Capturing your recipes, ideas, and dishes between two covers makes the transitory permanent and--from a practical standpoint--can be a powerful marketing tool. We ask two-time author Sara Jenkins (of Porchetta and Porcena) and Alex Raij (of El Quinto Pino, Txikito, and La Vara), whose debut effort The Basque Book publishes in April 2016, about what it takes to conceive, sell, promote, and enjoy writing a cookbook. And, since both chefs cook cuisines of other countries in the United States, we also discuss how to make non-native food accessible to an American audience, in restaurants and on the page.

De la mano de Ane Zudaire y Fermin Gil, en la asignatura Creatividad Radiof

Radio Cherry Bombe continues to spotlight some of the most talented, accomplished and forward-thinking women in food – and this week’s episode is no exception. First – we meet Alex Raij. Alex Raij is chef and owner, along with her husband Eder Montero, of several popular New York City restaurants: Txikito, El Quinto Pino and El Comedor in Manhattan and La Vara in Brooklyn. Alex was voted Eater’s 2012 “Chef of the Year” and Bon Appétit named her among six ground breaking chefs in the feature, Women Chef’s: The Next Generation. Later – we meet Molly Culver, Brooklyn-based farmer and floral designer. She’s the proprietor of Molly Oliver Flowers and Co-Farm Manager & Field Trip Coordinator at BK Farmyards! This program was brought to you by Fairway Market. “I think about authenticity a lot and I want to be true to the cuisines, but La Vara is my most improvisational restaurant.” [06:00] “With La Vara, I really wanted to be able to celebrate Mediterranean flavors – they were flavors that were really speaking to me.” [08:00] –Alex Raij on Radio Cherry Bombe “I think of myself a farmer/teacher. I spend most of my time side by side with beginning farmers, but the income we make through our produce and flower sales accounts for over 35% of our whole budget.” [26:00] –Molly Culver on Radio Cherry Bombe

This week on The Food Seen Michael sits down with Sara Jenkins of Txikito and Alex Raij of Porchetta to discuss what it means to be an immigrant who cooks, the past and present of Italo-American cuisine, the truth or myth of our culinary ignorance in the 60s, and how cooking can be an act of love. They also recount their respective culinary histories, and what makes them want to live and work in the culinary world. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.