Podcasts about vallery

durée : 00:05:36 - Sécurité routière : Morgane Ivars, de la société Charpentes Vallery,à Rion-des-Landes

In this podcast episode of "Art is Medicine" we,Natalia and Vallery, explore a case study aboutGladys, a college sophomore struggling withcommon sophomore year challenges such asdespondency, dissatisfaction, tension, andlistlessness. Following her college counselor'srecommendation to engage with the arts, wedelve into how music, poetry, drama, dance, andother art forms can benefit mental health. Wediscuss practical steps Gladys can take, sharesupporting research, and offer personalanecdotes illustrating the transformative powerof art in relieving stress, resolving conflicts,enhancing cognitive function, fostering empathy,and providing emotional solace. The episodeconcludes with a message of encouragement forlisteners to explore and embrace artisticactivities in their own lives. Music Credit: Happy Life by Fredji

Semiose Podcast é apresentado por Luan Mateus criador do podcast Papo de UX, e David Arty criador do Chief of Design, ambos com experiência em apresentações e entrevistas na área. O Semiose é um podcast sobre design, marketing e tecnologia. Cada episódio traz um ou mais convidados especiais para compartilhar suas experiências sobre os assuntos relacionados em formato de áudio e vídeo. ______________________________________ Sobre Vallery Victoria: Com um background em desenvolvimento de sistemas, Vallery é uma designer UI/UX apaixonada por criar soluções criativas, justas e humanas para a resolução de problemas. Com experiências na Google, Washington Post e Itaú, seus interesses incluem interfaces e experiências inovadoras que consideram o impacto das causas sociais no design. ______________________________________

Sesión peruana que arranca con el volumen 4 de la colección “Algo Salvaje” (Munster Records), serie de recopilatorios de nuggets garageros que en esta ocasión está dedicada al Perú, con especial atención al catálogo de Discos MAG. Último tramo dedicado a la reedición del segundo álbum de Los Yorks, una de las bandas más afiladas que dio la escena sixties de aquel país sudamericano. Playlist; (sintonía) LOS MUTABLES “Suspenso en el espacio” (Algo salvaje Vol.4) LOS YORKS “Abrázame” (Algo salvaje Vol.4) MELCOCHITA “El sicodélico” (Algo salvaje Vol.4) PINA y SUS ESTRELLAS “Los extraños” (Algo salvaje Vol.4) LOS DACIOS “Dile” (Algo salvaje Vol.4) DELAI ALAMOS con los KING STAY “El grito de los King” (Algo salvaje Vol.4) LOS 007 “Escucha, nena” (Algo salvaje Vol.4) LOS TEDDYS “Efectos” (Algo salvaje Vol.4) LOS SAICOS “El entierro de los gatos” (Algo salvaje Vol.4) LOS JUNIORS “Tercera piedra en el Sol” (Algo salvaje Vol.4) TRAFFIC SOUND “I’m so glad” (Algo salvaje Vol.4) JEAN PAUL “EL TROGLODITA” “Fuera de atracción” (Algo salvaje Vol.4) LOS YORKS “Solo estoy” (Los Yorks’68) LOS YORKS “Vallery” (Los Yorks’68) LOS YORKS “Solo pido amor” (Los Yorks’68) Versión y original; ROCKY ROBERTS and THE AIRDALES “Can’t ask no more” (1967) LOS YORKS “Mira tú” (Los Yorks’68) Escuchar audio

"Vallery" is a campervan transformed into a contemporary art gallery on wheels. It's just headed out on its maiden voyage. It showcases more than 50 works by 26 artists from the Manawatu, Whanganui, and Taranaki regions. Aimee Ralfini is the curator who's spent six months on the campervan's reinvention. She takes a break in Tamaki Makarau, where she talks with Lynn Freeman about the mobile gallery. Look out for Vallery in a region near you!

This episode is also available as a blog post: https://bluebonnetnews.com/2022/07/05/libertys-donatto-and-vallery-named-outstanding-performers/

My two guests are the Nutrition Club student leader representatives from UIW, Vallery Robert and Juliette Cifuentes. Vallery and Juliette  are getting things done for the University. They are a great example of young leaders in our world. 

Wine Road Podcast Episode 152 Sponsored by Ron Rubin Winery Episode 152 | Jess Poshepny Vallery Director of DTC, Hospitality & Marketing Communications at Trione Vineyards and Winery. We sip on some amazing Sauvignon Blanc and learn the history of the Trione Family and how Jess got into the wine business. Plus what's new at Trione and what tasting experiences await you. Wine of the Day: Trione 2021 Reserve Sauvignon Blanc, Russian River Valley Item of the Day: Sonoma Magazine Fast Five: Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars Podcast Sponsor: Ron Rubin Winery SHOW NOTES 0:56 Wine of the Day 2021 Trione Reserve Sauvignon Blanc from Russian River Valley 2:08 New black & gold labels for the Reserve wines. 3:35 History of the Trione family and how the winery started. And the historic old stone winery building. 6:50 How Jess got into the wine business. Her awesome Sr. Project about the industry launched her on her way. Started at Trione in 2008. 13:05 Experiences available at Trione by appointment and walk-ins. Most popular is the 2 hour Bocce Wine and Cheese Experience. Also have the Library Wine Experience in the Club Room overlooking the vineyards, and Wine Flights for 2 people featuring five wines. 19:24 Jess recommends her favorite things to do and see in our area. The Coast and the Redwoods are not to be missed. 22:33 Jess's favorite caterer— Tim Vallery from Peloton Catering, of course! 23:50 Fast Five Recipe – Pulled Pork Sandwich from Kathy Harshbarger at Jeff Cohn Cellars Ingredients: 4lb pork shoulder. Olive oil. Dry Rub—kosher salt and black pepper, cayenne, garlic powder, celery salt, cumin. Directions: Slather the pork butt with olive oil, Mix the rub ingredients together and rub into the pork. Place in foil blanket in a 400 degree oven for 30 minutes. Then reduce oven heat to 300 and cook for another 3 and a half hours. Pair with Jeff Cohn Zinfandel. 26:44 Item of the day—Sonoma Magazine, a great resource for visitors and locals alike. 29:05 Beth getting lots of email and listeners who want some updated itineraries – stay tuned, new itineraries coming soon. 29:43 Ron Rubin is sponsoring our podcast once again for the next year! Thank you Ron Rubin-we so appreciate you! 30:00 Six years ago today we started the podcast in the Wine Road warehouse. 31:31 SPECIAL OFFER: 2 for 1 tasting at Trione. Just tell them you heard it on the Wine Road Podcast. Links Trione Vineyards and Winery Peloton Catering Sonoma Magazine Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

En el episodio de hoy, hablo de la lesión medular y el entrenamiento con sistemas de soporte de peso corporal, una modalidad de tratamiento que cada vez está más en boga y que parece realmente que tiene su lugar asentado dentro de la rehabilitación de la lesión medular. Normalmente colocamos un arnés al paciente, que se une a una máquina que descarga el peso en un cierto porcentaje. Esa idea se cumple a la perfección en el caso de las grúas pero si pensamos en un paciente que quiere caminar, parece que quitarle peso, no es suficiente. ¿Hay algo más en estos sistemas de soporte de peso? ¿Qué hay de interacción humano-máquina? En este episodio, vemos estudios en sujetos sanos y en lesionados medulares, describimos sistemas de soporte de peso y aportamos ideas prácticas para terapia. Bibliografía: (1)Alexeeva N, Sames C, Jacobs PL, Hobday L, Distasio MM, Mitchell SA, Calancie B. Comparison of training methods to improve walking in persons with chronic spinal cord injury: a randomized clinical trial. J Spinal Cord Med. 2011;34(4):362-79. doi: 10.1179/2045772311Y.0000000018. PMID: 21903010; PMCID: PMC3152808 (https://pubmed.ncbi.nlm.nih.gov/21903010/). (2)Apte S, Plooij M, Vallery H. Influence of body weight unloading on human gait characteristics: a systematic review. J Neuroeng Rehabil. 2018 Jun 20;15(1):53. doi: 10.1186/s12984-018-0380-0. Erratum in: J Neuroeng Rehabil. 2018 Aug 8;15(1):73. PMID: 29925400; PMCID: PMC6011391 (https://pubmed.ncbi.nlm.nih.gov/29925400/). (3)Apte S, Plooij M, Vallery H. Simulation of human gait with body weight support: benchmarking models and unloading strategies. J Neuroeng Rehabil. 2020 Jun 25;17(1):81. doi: 10.1186/s12984-020-00697-z. PMID: 32586398; PMCID: PMC7318415 (https://pubmed.ncbi.nlm.nih.gov/32586398/). (4)Easthope CS, Traini LR, Awai L, Franz M, Rauter G, Curt A, Bolliger M. Overground walking patterns after chronic incomplete spinal cord injury show distinct response patterns to unloading. J Neuroeng Rehabil. 2018 Nov 12;15(1):102. doi: 10.1186/s12984-018-0436-1. PMID: 30419945; PMCID: PMC6233558 (https://pubmed.ncbi.nlm.nih.gov/30419945/). (5)Escribano-Ardura S, Cuesta-Gómez A, Fernández-González P, Carratalá-Tejada M, Molina-Rueda F. Entrenamiento en cinta rodante con soporte parcial del peso corporal en pacientes con lesión medular incompleta: revisión sistemática [Treadmill training with partial body weight support in subjects with incomplete spinal cord injury: a systematic review]. Rev Neurol. 2020 Aug 1;71(3):85-92. Spanish. doi: 10.33588/rn.7103.2020054. PMID: 32672346 (https://pubmed.ncbi.nlm.nih.gov/32672346/). (6)Fenuta AM, Hicks AL. Metabolic demand and muscle activation during different forms of bodyweight supported locomotion in men with incomplete SCI. Biomed Res Int. 2014;2014:632765. doi: 10.1155/2014/632765. Epub 2014 May 21. PMID: 24971340; PMCID: PMC4055602 (https://pubmed.ncbi.nlm.nih.gov/24971340/). (7)Fenuta AM, Hicks AL. Muscle activation during body weight-supported locomotion while using the ZeroG. J Rehabil Res Dev. 2014;51(1):51-8. doi: 10.1682/JRRD.2013.01.0005. PMID: 24805893 (https://pubmed.ncbi.nlm.nih.gov/24805893/9. (8)Fischer AG, Debbi EM, Wolf A. Effects of body weight unloading on electromyographic activity during overground walking. J Electromyogr Kinesiol. 2015 Aug;25(4):709-14. doi: 10.1016/j.jelekin.2015.05.001. Epub 2015 May 16. PMID: 26025610 (https://pubmed.ncbi.nlm.nih.gov/26025610/). (9)Hidler J, Brennan D, Black I, Nichols D, Brady K, Nef T. ZeroG: overground gait and balance training system. J Rehabil Res Dev. 2011;48(4):287-98. doi: 10.1682/jrrd.2010.05.0098. PMID: 21674384 (https://pubmed.ncbi.nlm.nih.gov/21674384/). (10)Huber JP, Sawaki L. Dynamic body-weight support to boost rehabilitation outcomes in patients with non-traumatic spinal cord injury: an observational study. J Neuroeng Rehabil. 2020 Nov 30;17(1):157. doi: 10.1186/s12984-020-00791-2. PMID: 33256797; PMCID: PMC7706039 (https://pubmed.ncbi.nlm.nih.gov/33256797/). (11)Lewek MD. The influence of body weight support on ankle mechanics during treadmill walking. J Biomech. 2011 Jan 4;44(1):128-33. doi: 10.1016/j.jbiomech.2010.08.037. Epub 2010 Sep 19. PMID: 20855074 (https://pubmed.ncbi.nlm.nih.gov/20855074/). (12)Mignardot JB, Le Goff CG, van den Brand R, Capogrosso M, Fumeaux N, Vallery H, Anil S, Lanini J, Fodor I, Eberle G, Ijspeert A, Schurch B, Curt A, Carda S, Bloch J, von Zitzewitz J, Courtine G. A multidirectional gravity-assist algorithm that enhances locomotor control in patients with stroke or spinal cord injury. Sci Transl Med. 2017 Jul 19;9(399):eaah3621. doi: 10.1126/scitranslmed.aah3621. PMID: 28724575 (https://pubmed.ncbi.nlm.nih.gov/28724575/). (13)Morawietz C, Moffat F. Effects of locomotor training after incomplete spinal cord injury: a systematic review. Arch Phys Med Rehabil. 2013 Nov;94(11):2297-308. doi: 10.1016/j.apmr.2013.06.023. Epub 2013 Jul 9. PMID: 23850614 (https://pubmed.ncbi.nlm.nih.gov/23850614/). (14)Nooijen CF, Ter Hoeve N, Field-Fote EC. Gait quality is improved by locomotor training in individuals with SCI regardless of training approach. J Neuroeng Rehabil. 2009 Oct 2;6:36. doi: 10.1186/1743-0003-6-36. PMID: 19799783; PMCID: PMC2764722 (https://pubmed.ncbi.nlm.nih.gov/19799783/). (15)M. Plooij, U. Keller, B. Sterke, S. Komi, H. Vallery and J. von Zitzewitz, "Design of RYSEN: An Intrinsically Safe and Low-Power Three-Dimensional Overground Body Weight Support," in IEEE Robotics and Automation Letters, vol. 3, no. 3, pp. 2253-2260, July 2018, doi: 10.1109/LRA.2018.2812913 (https://ieeexplore.ieee.org/document/8307350). (16)Plooij M, Apte S, Keller U, Baines P, Sterke B, Asboth L, Courtine G, von Zitzewitz J, Vallery H. Neglected physical human-robot interaction may explain variable outcomes in gait neurorehabilitation research. Sci Robot. 2021 Sep 22;6(58):eabf1888. doi: 10.1126/scirobotics.abf1888. Epub 2021 Sep 22. PMID: 34550719 (https://pubmed.ncbi.nlm.nih.gov/34550719/). (17)Wessels M, Lucas C, Eriks I, de Groot S. Body weight-supported gait training for restoration of walking in people with an incomplete spinal cord injury: a systematic review. J Rehabil Med. 2010 Jun;42(6):513-9. doi: 10.2340/16501977-0525. PMID: 20549154 (https://pubmed.ncbi.nlm.nih.gov/20549154/).

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.One-Bowl Blueberry BuckleMakes one 9-inch buckle1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:Red StarLe CreusetFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Vallery on Instagram: @foodieinnewyorkFollow Brian on Instagram: @brianharthoffman

"I just thought about so many Black women who came before me who have been cooking amazing food in this country for centuries and how we don't know their names. But the stories of the women I do know in my family—my great-great aunt, my two grandmothers, my mother—I could tell the stories that I do know about them. So that was just crucial for me and, you know, it was very emotional as I was writing it."This week, we're excited to welcome Vallery Lomas to Salt + Spine, the podcast on stories behind cookbooks.Vallery grew up in Southern Louisiana, learning to cook from her mother and grandmothers—her signature dish as a child was her Grandmother Leona’s Strawberry Delight—but she didn’t always plan to be a baker. Vallery went to USC to study pre-med, and it was only because of a requirement to study foreign languages that she stumbled into learning French and eventually abandoned the pre-med track for French and Psychology. Vallery graduated into the recession of 2008 and finding a job was difficult. The job she landed wasn’t the best fit, so she turned to blogging about baking after seeing "Julie & Julia."The blogging led to more opportunities and stars aligned when she was cast for "The Great American Baking Show," which she won. The season, however, was never aired in response to sexual harassment allegations against one of the hosts—and Valley's victory was essentially swept under the rug. Vallery writes in her book: “My victory, like so many accomplishments of Black women who came before me, had been effectively erased. … I couldn’t help but think I was seen as a cheap victim. If I weren’t a woman—a Black woman—would I have been treated differently?”START COOKING TODAY: Omnivore Books | Bookshop | IndieBound | AmazonBut Vallery didn’t let this stop her. Instead, she pivoted full time into food media and recently published her first cookbook, Life is What You Bake It. In today’s conversation, we discuss making the switch from practicing law to full-time food writer and baker, what it was like to find out that her biggest accomplishment to date would never air on television, and some practical and encouraging advice from one home baker to others.Vallery joined us remotely for this week’s show to #TalkCookbooks, including our signature culinary game. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Vallery Lomas to Salt + Spine, the podcast on stories behind cookbooks.Vallery grew up in Southern Louisiana, learning to cook from her mother and grandmothers—her signature dish as a child was her Grandmother Leona's Strawberry Delight—but she didn't always plan to be a baker. Vallery went to USC to study pre-med, and it was only because of a requirement to study foreign languages that she stumbled into learning French and eventually abandoned the pre-med track for French and Psychology. Vallery graduated into the recession of 2008 and finding a job was difficult. The job she landed wasn't the best fit, so she turned to blogging about baking after seeing "Julie & Julia."The blogging led to more opportunities and stars aligned when she was cast for "The Great American Baking Show," which she won. The season, however, was never aired in response to sexual harassment allegations against one of the hosts—and Valley's victory was essentially swept under the rug. Vallery writes in her book: “My victory, like so many accomplishments of Black women who came before me, had been effectively erased. … I couldn't help but think I was seen as a cheap victim. If I weren't a woman—a Black woman—would I have been treated differently?”But Vallery didn't let this stop her. Instead, she pivoted full time into food media and recently published her first cookbook, “Life is What You Bake It.” In today's conversation, we discuss making the switch from practicing law to full-time food writer and baker, what it was like to find out that her biggest accomplishment to date would never air on television, and some practical and encouraging advice from one home baker to others.Vallery joined us remotely for this week's show to #TalkCookbooks, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

When life gives you lemons, make lemon curd. Vallery Lomas triumphed and won season 3 of the Great American Baking Show, the US version of the famous Great British Baking show. Following that accomplishment, she released her debut cookbook, “Life Is What You Bake It”, featuring more than 100 of her best and favorite bakes! Vallery joined us hours before she departed on an international food expedition to dish out some of her baking tips and tricks! We learned about her southern influences and inspirations that shape what she bakes. Plus, her experience filming the show and just how taxing it is to be under the microscope of a thousand cameras. And yes, they do actually film under the famed white tent! Vallery also gave us a peek into her cookbook, sharing some of what she chose to incorporate and some of the stories she chose to tell through her recipes. Similar to former guest, The Korean Vegan, Vallery is a Lawyer turned foodie turned author who perfectly highlights her unique position in the world through her baking. We make the final bake with a round of rapid fire, learning her favorite recipe, what cooking show she binges, her favorite restaurant in New York City, and of course, her favorite cocktail! Plus, we share our drink of the week, The Lemon Curd cocktail.

Former lawyer Vallery Lomas turned to baking on a whim, but quickly shot to the top when she became the first Black winner of The Great American Baking Show. But in a strange twist of fate, her season never aired on TV. Vallery chats with Brittany and Eric about her subsequent bounce back and resulting cookbook -- Life Is What You Bake It.

Do you carry stories or sayings from your grandparents, or other elders in your life? How about wisdom that comes through you -- are you a mentor or an elder to someone? Do you ever view yourself as a "future ancestor"?Click Play now to listen to my conversation with AnneLisa Vallery about supporting intergenerational connection in BIPOC (Black, Indigenous & People of Color) communities.When I look to examples of more life-sustaining societies, and imagine a life-sustaining mainstream culture (won't that be something!), one for-sure piece of it is this: More intergenerational connection. So when I heard AnneLisa Vallery talk about her project, Causing Legacy, supporting connection between BIPOC youth and elders, I was excited to invite her onto Turning Season Podcast to share why closing the gap between generations matters so much to her.AnneLisa is the founder of Causing Legacy, as well as a CASA (Court Appointed Special Advocate) for teens in the Los Angeles County foster care system, a holistic wellness coach, a singer and an artist. She's a beautiful example of what I'm so drawn to: people who are following the threads of what they love, what breaks their heart, and their own life story, to rise to their own role in our Great Turning.In this conversation, we speak only a little about the "big picture" ecological and social crises, and speak a lot about remembering those we've forgotten, and connecting with older and younger generations, through stories of AnneLisa's own experiences. Click Play now to hang out with us, heart to heart, and notice where you recognize yourself in AnneLisa's stories.Show notes: turningseason.com/episode5

Vallery Lomas is a former Washington, DC, lawyer, a current New York City food writer and restaurant chronicler, and the author of a wonderful new cookbook, Life Is What You Bake It. Vallery also competed on—and won— season 3 of The Great American Baking Show. In this interview, we talk a little bit about her season of the show, which unfortunately never aired because of many allegations made against one of the judges. We also tackle some of the baking world's biggest questions—we're talking cookie vs. brownie and mint vs. white chocolate.Also on the show, cohosts Anna Hezel and Matt Rodbard talk about one of the greatest culinary achievements in the history of food (at least to one of the hosts): ranch dressing. They discuss what defines ranch, the beauty of ranch on pizza, and how ranch may need a little PR. Well, here is some PR!Additional reading:Vallery Lomas and Ruby Tandoh on New Cookbooks and Old Food Media [TASTE]Leah Chase Expanded Horizons for Black Women in Food [TASTE]Ranch Isn't a Dressing. It's a Lifestyle. [TASTE] Buy the book: Life Is What You Bake It

Guillaume Daret reçoit Jean-Baptiste Lemoyne, secrétaire d'État au tourisme dans les 4 vérités. Protéger le droit des pêcheurs français : le bras de fer se poursuit entre le gouvernement français et les britanniques qui restent inflexibles aux injections soumises par Emmanuel Macron. Des discussions qui risquent de mener fatalement à des mesures de rétorsion pour obliger le Royaume Uni à respecter les accords post-Brexit menés par Michel Barnier. Déjà une semaine écoulée, et aucune main tendue de la part du premier Ministre Boris Johnson. Pour Jean-Baptiste Lemoyne, ce n'est pas une défaite et explique que les « menaces » ont permis d'ouvrir le « dialogue avec la partie britannique ». Une question reste en suspens, que peut-on attendre du Royaume Uni qui ferme petit à petit ses portes à l'Europe ? Pour le secrétaire d'État chargé du Tourisme, il s'agit de « s'assurer que la parole britannique signée avec le Brexit puisse être respectée et que les modalités de mise en œuvre ne viennent pas vider de sa substance les engagements qu'ils ont pris ». Tandis que les relations entre la France et nos alliés historiques restent plus que jamais tendues, faut-il appeler les touristes français à boycotter le Royaume-Uni ? « Le tourisme ne doit pas être influencé par la géopolitique » affirme l'ancien sénateur qui souhaite continuer de cultiver « l'industrie du bonheur » grâce aux voyages. Tourisme : quel bilan pour la Toussaint ? Lourdement impacté par la crise Covid, le tourisme peut-il renaître de ses cendres face à l'amélioration progressive des conditions sanitaires ? Les vacances de la Toussaint sèment des indices sur les tendances du tourisme. « Les chiffres sont là, les vacances de la Toussaint ont très bien fonctionné » affirme Jean-Baptiste Lemoyne au micro de Guillaume Daret. Avec un secteur de l'hôtellerie en pleine croissance avec +15% sur les dernières semaines, l'ancien maire de Vallery se veut encourageant et précise que « les locations de meublés ont fait plus 50% et les campings plus 37% ». Avec le retour de l'hiver, le bilan est tombé : on assiste à une reprise épidémique partout en Europe, une annonce qui pèse dans la balance quant aux prochaines vacances de Noël. Pour Jean-Baptiste Lemoyne, cela n'aura pas d'incidence, les familles pourront célébrer le Réveillon ensemble. Il préconise même aux Français « d'organiser leur séjour et de faire leur réservation » grâce à la campagne vaccinale qui concerne 90% de la population française. Le pass sanitaire reste la condition sinequanone pour poursuivre les festivités et de maintenir ouvertes les activités saisonnières : « c'est un sésame qui permet de vivre avec le virus sans qu'il y ait un impact sanitaire trop grave » poursuit notre invité. Hiver de la reconquête ? Quel que soit le niveau de la situation épidémique, Jean-Baptiste Lemoyne assure que « les stations de sports d'hiver seront ouvertes » grâce à ces nouvelles modalités. Pass sanitaire oblige ? Il est fort probable de devoir s'en munir pour « retrouver les joies de la glisse » explique le membre des Républicains qui déclare apporter « de la visibilité très vite » quant aux conditions d'accès aux montagnes françaises.

Did ya'll go through the bread baking frenzy at the beginning of the pandemic like we did? What we found is that we need some serious baking help! In this episode, we chat with one of our FAVORITE BAKERS EVER, Vallery Lomas, about how she made her way from being a full time lawyer, to a food blogger, to the first black winner of The Great American Baking Show, to an author of a beautiful book all about baking! Vallery gives us MANY tips and tricks to make our time in the kitchen painless and fulfilling and her most important advice, “Practice bakes perfect!”  In This Episode We'll Cover: Vallery's journey from lawyer to food blogger to author How Vallery's book writing experience was very cathartic and cleansing FOOD SCIENCE! Having a special moment with Ayesha Curry!  Good premade swaps for when we don't have time & MORE 3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below HOOKUP CODES:  Check out planetoat.com for Oatmilk that is OUT-OF-THIS-WORLD DELICIOUS   For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________ Resources: Vallery's Instagram Vallery's Book Vallery's Website  Independent Book Shops with signed copies:  ​​The Strand, Now Serving, Book Larder Produced by Dear Media

My patient this week, Vallery Lomas, has been through a lot! The winner of the first season of The Great American Baking Show -- and the first black winner of the entire Baking Show franchise -- Vallery never had her victory air on TV because the show got cancelled after one of the judges was accused of sexual harassment. Vallery had the last laugh, though; she sold a baking book, Life Is What You Bake It, that's out now in stores and it's winning raves... Publisher's Weekly called it "an inspiring collection" and I've been telling everyone I know to buy it. In today's session, Vallery walks us through the entire Baking Show experience: what it was like cooking in England (metric system!), how it felt getting judged by Paul Hollywood, and what her emotions were like when she found out the show was cancelled. We also cover her childhood in Louisiana, how she transitioned from the law to a career in food (just like me), and how she goes about developing a recipe. See acast.com/privacy for privacy and opt-out information.

Conversamos con Emmanuel y Vallery, la pareja de jóvenes mochileros venezolanos que se dedican a conocer Venezuela y el mundo.

Vallery Lomas shares how she made the career pivot from lawyer to baking superstar. Vallery, also known as the Foodie in New York, reveals her go-to spots in the city and her definition of a “foodie.” She talks about her earliest food memories growing up in Baton Rouge and the first delightful dessert she learned to make. Vallery talks about how the recession and loss of a promised job after law school sparked her move to Paris to explore the culture and pastries. She talks about learning through failure and how the work ethic and communication skills she learned in law school have helped her as a baker. She talks about the recipes that inspired her latest cookbook, the experience of filming her own Food Network series, and what's next for her.    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork    Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire   Follow Vallery Lomas on Instagram: https://www.instagram.com/foodieinnewyork/   Learn More About Vallery Bakes Your Questions: https://www.foodnetwork.com/shows/vallery-bakes-your-questions/episodes   Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed  See omnystudio.com/listener for privacy information.

From lawyer to baker, today's guest has proven that when you put your mind to something, anything is possible. Vallery Lomas was in the middle of law school when the recession hit and her dream of a job offer before leaving school was no more. Without a job lined up, she ended up traveling to France before moving to New York City where she started a macaron company. She was baking constantly, and loving it, but it wasn't quite paying the bills. When she finally lined up a job in the legal field, and was still working weekends and late hours to run her macaron business, she knew something had to give. But surprisingly, it wasn't her law career… at least not yet. It wasn't till years later that the foodie bug hit Vallery again and she started blogging about her recipes and posting to Instagram. She quickly got noticed by casting agents and was chosen for the first season of The Great American Baking Show, a franchise of The Great British Bake Off. Five weeks of long hours and lots of baking…. something Vallery hoped would mean great things for her path in baking. Unfortunately, before Vallery could be announced the winner, the show was pulled off the air after the premiere. Vallery's heart was broken and she questioned what to do next. Today on Courtney, Beyond the Cake, Vallery shares with us what happened next, and how she decided she'd rather take a risk on something she loved than play it safe with something she didn't. Vallery's first cookbook, Life is What You Bake It, was just published, and you'll also see her over on Food Network's website and app, as the host of Vallery Bakes Your Questions. She's also appeared on CNN, the Today Show, Live with Kelly and Ryan, the History Channel and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris—where she perfected both her French and pastry skills—before settling in Harlem. She is also a frequent columnist and recipe contributor to the New York Times. FoodInNewYork.com Life is What You Bake Ithttps://www.amazon.com/Life-What-You-Bake-Inspiration/dp/059313768X/ref=asc_df_059313768X/?tag=hyprod-20&linkCode=df0&hvadid=475689871831&hvpos=&hvnetw=g&hvrand=12607484068756956995&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029671&hvtargid=pla-1176112874575&psc=1Sponsors:Get 10% off your first month by visiting BetterHelp.com/beyondcakeGet $10 off your first purchase by downloading the Poshmark app and entering the invite code beyondthecake

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it's okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don't get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it's golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Today's episode of The Abnormal Minds Podcast we welcomed back Nefertiti of Brooklyn Social. Hip Hop artist TK Magic, Vallery of Sacred Touch LLC to join Haitian Papi 305 and Ab to discuss being submissive in a relationship and why or why not a women should or shouldn't be. Tune in and enjoy --- Send in a voice message: https://anchor.fm/abnormalmindssportscast/message Support this podcast: https://anchor.fm/abnormalmindssportscast/support

Anna is a conservationist, bird behaviorist, and more!  Join in for her infectious enthusiasm and love of wildlife.Find out more about Wedge-tailed Shearwater.  Connect with Anna here.Connect with me on Twitter, email, or website.Wedge-tailed ShearwaterIngredients1 shot vodka1 shot coconut rum½ oz blue curacao4 oz cranberry juiceIceDirections1.    Add all ingredients into a shaker2.    Shake shake shake3.    Pour and enjoy

Ingénieur diplômé des Arts et Métiers Paris Tech, Damien Vallery-Radot a voulu s'affranchir de la pression et des contraintes des grandes sociétés internationales, pour se lancer dans l'entrepreneuriat "solidaire"... C'est en s'installant en Bretagne, à Baden, qu'il s'est posé pour co-fonder La Machinerie, tiers-lieu atypique, dans lequel il a monté un Fab-Lab et son atelier ABC.BZH. Damien propose un atelier ultra séduisant : fabriquer soi-même sa platine vinyle, à l'aide d'imprimante 3D, et d'un peu d'accompagnement !! Magie incroyable de créer sa platine en bois, et d'écouter , à la fin du stage, son vinyle préféré sur une platine entièrement réalisée de ses propres mains ! Ingénieur ingénieux, bois augmenté, platine vinyle à réaliser, bienvenue dans Face B !

Nous avons eu le plaisir d'accueillir Eve George qui a créé l'Atelier George en 2016 avec son conjoint Laurent. Leur atelier est le fruit d'une collaboration heureuse entre le design et le savoir-faire pointu dans le soufflage de verre. Issus de parcours différents, leurs savoir-faire à chacun se mêlent et s'enrichissent pour donner vie à chaque projet de leur atelier. Eve, issue d'une solide formation de design (Boulle, ENSCI) s'est formée au soufflage de verre au CERFAV et Laurent formé dans les plus grandes cristalleries (Saint-Louis, Lalique) et les ateliers d'art (Biot) fait naître des contraintes techniques un espace de créativité nourricier. L'Atelier George travaille pour les décorateurs d'intérieur, les galeries d'art et développe également sa propre clientèle. Ils imaginent et fabriquent des luminaires, des carreaux de verre et des projets sur-mesure. Ce qui nous a intéressé c'est comment Eve et son associé gèrent leur atelier. Leur activité très spécifique de souffleurs de verre repose essentiellement sur la vente de pièces de leur propre collection, les projets sur-mesure représentant une part plus marginale de leur chiffre d'affaires. Guilhem Vallery-Radot, co-fondateur de la gestion d'atelier Fabeo est intervenu dans la discussion pour nous aider à comprendre pourquoi c'est important de tracer les flux dans un atelier artisanal, quelle que soit sa taille et comment optimiser cette gestion. Si vous voulez décrypter l'artisanat d'art avec nous, inscrivez-vous à notre newsletter et rejoignez-nous sur les réseaux sociaux @artisansdavenir (Instagram, Facebook, Linkedin) Si vous voulez connaître les bénéfices de devenir membre de notre association Artisans d'Avenir, c'est par ici ! Liens de l'épisode : site web : atelier-george.fr fabeo.me instagram : @ateliergeorge

The SG1 team visits planet Santorini, where “party until you drop” is taken literally. When Jack is eats a special brownie and is dubiously able to consent, he catches the “100 days of partying” disease too.It's a race to cure Jack, before the caked-on face makeup takes its toll!How bad is the sex ed situation? Does Scott always make bad choices when he goes on vacation? Find out in this pre-pandemic throwback episode of We Can't Call It The Enterprise.Apologies for this gap in publishing - Vallery is working on VaccinateCA.com, and that demands a lot of time.We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

Nicole Januarie is a Director/Producer of Vallery's new series, Vallery Bakes Your Questions, on Food Network. Nicole partners with brands and individuals to assess how to creatively communicate their message through strong and impactful content. After more than a decade of ideating, strategizing, producing, and directing videos for multi-million dollar brands and start-ups, Nicole has learned what truly drives conversations and moves individuals to an emotional connection. It's not mastering the new flavor of the week; it's how well you connect with the beating-hearts of people you're trying to help and inspire, and how effectively you communicate your understanding of their needs back to them.The former Managing Partner and co-founder of 19th & Park Inc., and 2019 Adweek Creative 100 honoree, recently focused her attention on launching her own production company, Januarie 1st Inc. It's a full-service creative development and production company whose work includes commercials, television shows, branded content, and more. She's been featured in WWD, Forbes, ESSENCE, and appeared on the grand jury for the New York Festivals Advertising Awards and Adweek's Experiential Awards.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Vallery Lomas, an attorney turned food personality, who transitioned from hobby baker and blogger to full-time foodie after winning Season 3 of ABC's Great American Baking Show. Vallery’s debut cookbook of 100 recipes will be published September 2021 by Clarkson Potter, imprint of Penguin Random House.  She is a regular contributor to Food Network Kitchen and has appeared on CNN, Fox, ABC, & NBC.  Her writing and recipes have appeared in The New York Times, Food & Wine, Food 52, the cover of Better Homes & Gardens, People Magazine, and Taste. She is also a contributor to NYT Cooking, and co-host of Why Food? on Heritage Radio. Network. Today's show also features Shari's PR tip to take a leap of faith; and Michelle Obama's new kids cooking show, Waffles + Mochi, on Netflix; plus, Shari's outdoor Solo Dining experience at Wu's Wonton King, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Image courtesy of Christian Rodriguez.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Join cohosts Vallery and Ethan for a conversation with Kate Sullivan. Kate is a four-time Emmy Award-winning journalist and creator/host of To Dine For on PBS. The show tells the story of creators and dreamers who have reached success through ingenuity and innovation. Their favorite restaurants become the backdrop for a passionate and fascinating conversation about life, success, and what it takes to pursue and achieve the American dream. Previously, Kate spent five years as the evening news anchor for CBS Chicago and the morning news anchor for CBS New York.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Teal'c drops one of his famous withheld-knowledge bombs, and sends the team on an invisible bug catching mission. But when the bugs turn out to merely be the Streisand effect in action, SG1 meets people who can REALLY do space magic. It's all fun and first-contact games until Apophis joins the bug hunt, then it's time for some artificial stakes raising!How much sass runway does Jack have? Is Daniel a good Anthropologist? Is SG1 just going to… walk right in to every trap? Who makes for a better episode, Quark or Lwaxana Troi? Join us this week for a Stargate episode with not enough plot, and two hosts with not enough sleep. Remember when travel was a thing?We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

A hyper-blue crystal creates a duplicate of Jack that goes home in his place. Instead of discovering this, everyone is keen to supply both sides of the conversation, as if Jack was Gordon Freeman. But when Jack O'Real shows up, they put the pieces together surprisingly quickly.Is there a conspiracy behind office staffing and bathrooms? Does Hammond have a red alert bracelet? How much does the set dressing tail wag the story dog? It's the episode with equal parts emotional realness and bathroom talk. We hope you'll forgive, but not forget us!This episode marks our "re-launch", as we resume editing the terrifying episode backlog. There's some ways to go before the audio quality gets good, but we promise the editing steps up around here!We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

On this weeks episode of the Eagle's Nest, Lillian Ludwig and Becca Wallington interview SA president, Vallery Nehvatal.

Join cohost Vallery and Ethan for a conversation with Simone Cormier, National Spice Coordinator for Allegro Coffee, a subsidiary of Whole Foods Market. Simone is a chef, writer, avid traveler and Whole Food's resident "spiceommelier"Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

SG1 travels to the blistering desert of... the BC woods in spring... and finds one of their own has gone rogue. It's up to SG1 to stop a power-mad teammate and help the locals.Jack pulls rank. Sam complains about her ex. Teal'c cracks a smile.We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

When SG1 visits Planet Night Filter, they find a particularly dramatic civilization-vs-caveman class divide. Unfortunately, being a caveman is contagious, and SG1 brings caveman disease back to the base.Why do so many civilizations have such bad taste? How do cavemen reintegrate into society? Will the general ever finish the post-incident paperwork?We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

When SG1 goes to Surrey, they are attacked by dogs and start a fight, as one does. Unfortunately, the local Mongolians are sexist (gasp), and Carter's day goes from bad to worse as she's forced to wear a hideous dress then kidnapped.How much bodice is the right amount of bodice, and what the heck is going on in the costume department? Isn't this basically TNG's Code of Honour, racism and all? In this episode, we get defensively drunk to discuss one of the worst episodes of Stargate.We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

Things are looking dire: every 33 minutes, the team must brace for a Cylon attack - wait, wrong show? Wrong show.Colonel Kwalski comes back with a headache to give a hypochondriac nightmares... can the random doctors save him in time? Will Teal'c be accepted onto the team? Can the Goa'uld just chill for like, A SECOND? Find out in this episode of We Can't Call It The Enterprise.We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

When a Goa'uld sets Earth as his location in Tinder, Jack O'Neill has some questions to answer about his last big mission. It's up to the brand new SG teams to go into enemy territory and rescue people from their bad dates.Does anything of the host survive? Will the larva swipe right? Can Vallery use a mic properly? Find out in the first episode of We Can't Call It The Enterprise.We Can't Call It The Enterprise aspirationally updates every other Friday. Vallery is currently helping with VaccinateCA, and that eats into podcast timeFind us at not.enterprises, or on Twitter as @NotEnterprise.

Welcome to Side Dishes, The Food Podcast mini series exploring the Flavours of Home. We begin the series with a letter from Flore Vallery-Radot, a French- Australian photographer, filmmaker, entrepreneur, workshop host, mother, wife, beekeeper and passionate cook. I asked Flo to tell me about the flavour of her home on the outskirts of Sydney, Australia. Flavour is a favourite word of mine. Yes, it describes the unique taste of food or drink, but it also captures the character of something… the mood of an event, the tone a conversation, the feel of a home. Flo's answer, with her beguiling voice, takes us on a magical exploration into travels, relationships, flavour memories, culinary adventures, heartaches, love stories and cookbooks, so many cookbooks. So curl up, close your eyes, and have a listen… I'm wondering, what's the flavour of your home? @the.flo.show Lindsay Cameron Wilson IG: lindsaycameronwilson Twitter: @lcameronwilson Website: lindsaycameronwilson.ca/the-food-podcast/

Live dj set from Slinky 19: Slinky Family Gathering on April 27-29, 2018. Brought to you by JAM On It Productions. jamonitproductions.com

This is the live recording of Benjamin Vallery's set from Slinky Family Gathering's 16th anniversary gathering in May 2015. This set took place on Saturday evening/Sunday morning from 3-4:30am. Download it, share it, stream it. Enjoy! All of our mixes will be primarily posted on our website at www.jamonitproductions.com. We will attempt to post them to Soundcloud and Mixcloud accounts linked below. Soundcloud: @jamonitproductions Mixcloud: www.mixcloud.com/jamonitproductions Hearthis.at: hearthis.at/jamonit Benjamin Vallery (Bodyrock Djs, JAM ON It/Slinky - San Francisco) https://soundcloud.com/jamonitproductions/benjamin-vallery-live-at-slinky15-june2014 http://www.jamonitproductions.com/benjamin-bodyrock-vallery-live-at-slinky-14-06-29-13/ http://www.jamonitproductions.com/benjamin-vallery-live-slinky-13-on-july-28-2012/ https://soundcloud.com/rare-form/benjamin-vallery-mozaic-rare-form http://honeypotcast.blogspot.com/2012/03/hny-144-benjamin-vallery-rough-housing.html http://www.jamonitproductions.com/benjamin-vallery-madlovediary-slinky-15-promo-re-release/ http://www.jamonitproductions.com/music/slinky12/Benjamin_Vallery_Slinky12_06.04.11.mp3 http://www.jamonitproductions.com/music/slinky11/BodyrockDJs_LiveAtSlinky11-061210.mp3 https://soundcloud.com/benjaminvallery https://www.facebook.com/benjaminofbodyrockdjs "For the past two decades, DJ Benjamin Vallery has been spreading his love and knowledge of playing solid house grooves up and down the West Coast. Growing up in Seattle in the ‘90s, he was exposed to a melting pot of music and rave culture just as it was hitting the Northwest. In 1999, he moved down to L.A. where his musical career truly took form when he became roommates with Marcus Edward. Together they formed the BodyrockDJs, who notoriously threw underground parties for almost a decade. Moving up to San Francisco in the summer of 2009, Vallery took a solo approach to his career, and has since become a local favorite and is an esteemed resident of local collective ForwardSF and Slinky. " - Bio from SFWeekly

Live sets from Slinky 13, on the weekend of July 27-29, 2012 This took place in the Sequoia National Forest.

Live sets from Slinky 14, on the weekend of June 28-30, 2013 This took place in the Sequoia National Forest.

Live from Slinky 15 in Sequoia National Forest, California. June 27-29, 2014. (2am-4am Friday) www.jamonitproductions.com CONNECT WITH BENJAMIN: Benjamin Vallery https://soundcloud.com/benjaminvallery https://www.facebook.com/benjaminofbodyrockdjs

Join Dr. George and her guest Dr. Vallery as they discuss the true cost savings of self-pay and alternatives to the "norm" insurance!