Podcasts about Waldorf salad

Is KFC chicken? Let's talk lossless! Have you ordered your stickers yet? That time Andrew learned shorthand. The foot has trapped you in a force feld. Does salad excite you?? KFC & What 3 Words 00:00:00 Kentucky Fried Chicken (https://en.wikipedia.org/wiki/KFC)

The Waldorf Salad – named after its birthplace, Manhattan's legendary Waldorf Astoria hotel – has evolved since it was first created in 1896. In my 2013 interview with the hotel's then executive chef David Garcelon, we talked about the enduring popularity of the famous salad. At the time of this interview, the Waldorf Astoria was serving 20,000 salads/year! Hear David and me chat about the evolution of the world's most famous salad here: https://www.marionkane.com/podcast/youre-a-waldorf-salad/I also wrote a blog post based on my interview with David, which includes my recipe for Waldorf Salad: https://www.marionkane.com/.../chef-david-garcelon.../For those of you who are fans of the classic British comedy show Fawlty Towers, here's a link to the hilarious and famous Waldorf Salad episode! https://www.youtube.com/watch?v=BZoUH43nI4w

FAYE'S BIO Faye owns and runs the best bar and restaurant in the United States, Double Chicken Please, located in Manhattan's Lower East Side. But the improbable and head spinning story that culminated in what is now one of the hottest places to eat and drink in America is truly the stuff of legend. An amazing woman, Faye got into the business as a teenager, first serving drinks in a pub in Taipei, followed by a rockstar flair bartender stint, eventually becoming one of the most inventive cocktail makers in Shanghai and now in America's largest city.  She moved to America with nothing but a visa, an idea and a dream which drained her savings over five years, finally opening her restaurant in the middle of Covid. While figuring out the maze of real estate, licenses and all the rest she and her partner embarked on an R&D trip in a Volkswagen van around the country logging thousands of miles to test their concoctions on real people - as she puts it “finding and learning the American palette”.  From her Cold Pizza drink (a margherita margarita) to her Waldorf Salad drink to her NY Beet Salad  and Japanese Cold Noodle drinks, Faye is a trailblazer that has won many awards for her creations and now showcases them in the biggest stage of them all. Faye's tenacity, constant pivoting, pursuit of excellence, resilience, finding product market fit and superb execution of an idea in the most difficult of circumstances to turn it into the best bar in the most competitive market in the world is truly remarkable. Her entrepreneurship combined with her skill, craft and creativity put her at the very top of the game. FAYE RELATED LINKS   The Best Bar in North America| Condé Nast The duo behind America's hottest bar| CBS Mornings How Double Chicken Please became the best| Eater Double Chicken Please| website The story| The World's 50 Best From Asia to NYC| Drink Magazine Mixologist Faye Chen on Turning Food intro Drinks| Radii GENERAL INFO| TOP OF THE GAME: Official website: https://topofthegame-thepod.com/ RSS Feed: https://feed.podbean.com/topofthegame-thepod/feed.xml Hosting service show website: https://topofthegame-thepod.podbean.com/ Javier's LinkTree: https://linktr.ee/javiersaade & Bio: https://tinyurl.com/36ufz6cs  SUPPORT & CONNECT: LinkedIn: https://www.linkedin.com/showcase/96934564 Facebook: https://www.facebook.com/profile.php?id=61551086203755 Twitter: https://twitter.com/TOPOFGAMEpod Subscribe on Podbean: https://www.podbean.com/site/podcatcher/index/blog/vLKLE1SKjf6G Email us: info@topofthegame-thepod.com   THANK YOU FOR LISTENING – AVAILABLE ON ALL MAJOR PLATFORMS  

Mentioned in this episode:SBCC President's Office - https://www.sbcc.edu/presidentsoffice/Semper Gumby - https://en.wikipedia.org/wiki/Semper_GumbySBCC Board of Trustees - https://www.sbcc.edu/boardoftrustees/Jim Collins - Good to Great - https://www.jimcollins.com/article_topics/articles/good-to-great.html Asilomar Leadership Skills Seminar - https://ccleague.org/event-calendar/2024-asilomar-leadership-skills-seminarCalifornia Community Colleges Association for Occupational Education - https://cccaoe.org/Professor Tom Mahoney - https://www.youtube.com/watch?v=89V6lK96ZHMTurkey Brine - https://cooking.nytimes.com/recipes/1021473-turkey-brineSpatchcock Turkey - https://cooking.nytimes.com/recipes/543-roast-spatchcock-turkeyDeep-Fried Turkey - https://www.nytimes.com/2023/11/14/dining/deep-fried-thanksgiving-turkey.htmlButternut Squash Casserole - https://www.allrecipes.com/recipe/22936/butternut-squash-casserole/Cranberry Apple Salad - https://www.tasteofhome.com/recipes/creamy-cranberry-apple-salad/Chocolate Pie - https://www.thepioneerwoman.com/food-cooking/recipes/a11850/chocolate-pie/Pumpkin Pie - https://cooking.nytimes.com/recipes/1015622-pumpkin-pieSeven Minute Frosting - https://www.kingarthurbaking.com/recipes/seven-minute-frosting-recipePumpkin Rolls - https://thegreatbritishbakeoff.co.uk/recipes/all/pumpkin-rolls/Waldorf Salad - https://cooking.nytimes.com/recipes/1018585-the-original-waldorf-saladGreen Bean Casserole - https://www.campbells.com/recipes/green-bean-casserole/Cream Cheese Corn - https://www.food.com/recipe/cream-cheese-corn-47054Mise en Place - https://en.wikipedia.org/wiki/Mise_en_placeDog Team Sticky Buns - https://www.food.com/recipe/dog-team-sticky-buns-138400Save Me the Plums by Ruth Reichl - https://www.penguinrandomhouse.com/books/210646/save-me-the-plums-by-ruth-reichl/Julia Child Papers - https://hollisarchives.lib.harvard.edu/repositories/8/resources/9746What She Ate by Laura Shapiro - https://laurashapirowriter.com/what-she-ate/The Betty Crocker Cookbook - https://en.wikipedia.org/wiki/Betty_Crocker_CookbookJoy of Cooking - https://en.wikipedia.org/wiki/Joy_of_CookingL.A. Son by Roy Choi - https://www.penguinrandomhouse.com/books/723516/la-son-by-roy-choi-with-tien-nguyen-and-natasha-phan/Fannie Farmer Cookbook - https://en.wikipedia.org/wiki/Fannie_FarmerJoystix - https://joystix.band/

1 cup mayonnaise1 cup sour cream2 tbsp. honey3 cups peeled, cored,and diced tart apple2 cups diced celery1 cup coarselychopped walnuts2 cups halved, seeded red grapes (optional) Directions: Mix the mayonnaise, sour cream and honey together. Add the apple and blend well with the dressing to prevent discoloration. Add the celery and walnuts; mix again and chill. For a change, try this salad with the addition of grapes. Six to eight servings. Variations: Pear Waldorf. Substitute diced fresh pears for the apple and proceed as for Waldorf. Banana Waldorf. Add 2 sliced bananas to Waldorf salad just before adding the dressing....Article Link

The 3rd hour TODAY crew takes a pizza making cooking class. Also, Sheinelle Jones laces up her sneakers for a story about a group in Philadelphia that combines running with art. Plus, a look at how one woman is making vintage clothing store shopping more inclusive for everyone. And, food entrepreneur and author Rachel Mansfield shares a delicious turkey Waldorf salad recipe. 

Happy Thanksgiving from the Best Podcast to touch your "Ear"waves!!  We tackle of course the essentials for Thanksgiving, dishes that dont make it on our plate ever, and who made what?  In other parts of the Multiverse, keep your hands to yourself, and smokers rejoice...we got news.  All this and more, so put on your best living room fit and rock with us.Support the show

It's Friday the 13th this week!! So you know what that means! Kim tells Ket about the 7th installment of Friday the 13th. The girls learn about how and when to light things on fire. They also talk, ad nauseam, about an Ambrosia Salad and its ::checks notes:: awesome… pussy. However, not once do they refer to it as an Ambrosia salad, but only as Waldorf Salad which is completely incorrect. Nevertheless, and most importantly, we'll learn if Ket will live or die in Friday the 13th Part VII: The New Blood.Dir. John Carl BuechlerWriters Daryl Haney, Manuel FidelloVote for Mackenzie Parker's Entry at Filmsupply Edit Fest:https://editfest.filmsupply.com/submissions/GU5k1nSupport the girls on PATREON for some sweet BONE CON (bonus content) at: www.patreon.com/kimandketstayalivemaybeKKSAM Facebook Discussion Group!!"Sammies Stay Alive... Maybe"www.facebook.com/groups/kksampodcastStay at Kim's Joshua Tree Airbnb!https://www.airbnb.com/h/desert-oasis-joshua-treeResting Witch Space - Ket's Witch Supply Shoppes: https://www.restingwitchspace.com/Get acquainted with all things KIM & KET at www.kimandketstayalive.com Chat with the girls at kksampodcast@gmail.comPeep the girls on Instagram: @kksampodcastRock with the girls on Tik Tok: @kksampodcastBook the face of the girls on Facebook: @kksampodcastWear the shirts of the girls from the MERCH Store: kimandketstayalivemaybe.threadless.comOk we'll see ourselves out.Thanks for listening!xo and #StayAlive,K&KListen to season 1 of our horror trivia pod!KIM AND KET'S SURVIVE THE CELLARlink.chtbl.com/kkstcProud members of the Dread Podcast NetworkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Waldorf Astoria General Manager David Wilson & Chef Stuart Sage joined Kitch and Neeil to talk about one of Dubai's most luxurious properties. They discussed:The challengers of working in a luxury hotel, in an increasingly competitive sectorGuest expectations and the challenges in offering personalisationHow to score an upgrade at check-in!The importance of workplace culture in hiring and maintaining staffWhat's new in food and beverage options at the hotelThe historic food dishes created by the Waldorf Astoria Group (Eggs Benedict, Red Velvet Cake, Waldorf Salad). Waldorf Astoria Dubai - Palm Jumeriah: Instagram & Website.Instagram: KitchInstagram: NeeilInstagram: TALK 100.3www.talk1003.ae/. Hosted on Acast. See acast.com/privacy for more information.

John's Waldorf Salad had plenty of Waldorfs. Quinno doesn't understand chocolate on a charcuterie board. Vincent dipped a TimTam in espresso. French/Australian détente in action.

Following the structure of a proper 19th Century charity ball dinner (probably...) we bring you famous salad number 2! Marika tells Emily the history of everyone's favourite hotel based salad. So break out the good mayonnaise and listen in! Follow us on instagram @pantrystaplespod

The Fat One is back at the Villa and has a record of the last few days of the trip to Flo Rida which includes lots of forgetfulness and nattering. Happy National Ice Cream Caaaaaake Day.

This one's for the man with the biggest pasta energy…our love, our guiding light, our chef…Stanley Tucci. No, he's not a guest (yet). This is a classic Nora and Tessa gab fest, with topics including Big Night, Lentils, and as usual, following passions. Also discussed! Stanley Tucci! Waldorf Salad! Our upcoming film! Bon Appétit! 

Dreams, the demi-monde, a double header of trivia, dangerous Jeddah, and where in the world is Dennis' McLaren. Mickey starts off with his odd dreams, and Dave speaks fondly of weaponized silence and the demi-monde nightlife. Mickey hits us with a double dose of trivia. Misty cries foul on the Jeddah GP, and waxes poetic about Sebastian Vettel. We mark the passing of Sir Frank Williams. Dave wonders if Misty could ever lost the ability to speak and then meanders off in F-Land (no worries, it's still family friendly), while Mickey wonders how long it would take us to actually define all the classes in the FIA. Misty brings us the first edition of 'Automotive Mysteries' with the Curious Case of McLaren #039. Maybe the biggest mystery is why Ron Dennis would ever want that color? And again, nuns make a surprise appearance alongside Paddington Bear. Misty compares her BFF's new car Midge to Waldorf Salad and Ben suggests a photo shoot once losing body parts to frostbite isn't on the table. Shameless plug: YT VinWIKI - https://youtu.be/Yn742vmAbEA We welcome your support via Patreon and your questions and feedback via our website.

The Waldorf Salad – named after its birthplace, Manhattan's legendary Waldorf Astoria hotel – has evolved since it was first created in 1896. In my 2013 interview with the hotel's then executive chef David Garcelon, we talked about the enduring popularity of the famous salad. At the time of this interview, the Waldorf Astoria was serving 20,000 salads/year!

Do you know what today's word "Waldorf Salad" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2021

When a bolshy transatlantic visitor pays Basil £20 to keep the chef on after hours, Jacko has other ideas, leaving Basil to play out a pantomime of voices in the kitchen.Will he manage to put together a Waldorf Salad for his American guest? At least the other guests seem happy (or are they?)Meanwhile, Alison fires ten 1979 questions at Eggs in the follow-up to her 1975 quiz of a few weeks ago, and we wonder why the hell hissy cassette tapes are making a comeback in 2021!?!? #FawltyTowers #SADDO #waldorfsaladCheck out the corresponding show notes page at https://saddo.clubSupport this podcast at — https://redcircle.com/sitcom-archive-deep-dive-overdrive/donations

(English)

It’s Thanksgiving Day!So, food is on everyones mind.The turkey. The Stuffing. The Green Bean Casserole. The Pumpkin Pie.But we wanna talk about food thats named after people like Oyster Rockefeller and Waldorf Salad and Fettuccine Alfredo!Nom nom nom!Meow!

A Sweet, Kind, Engaging Weekday Podcast for Children of All Ages. This Episode: The Waldorf Astoria

Luggage to Waldorf Salad, Chess to Billy Crystal, Carnivore to Greta Thunberg.Oh, and who was the first reported person to die from Vitamin A poisoning after eating huskie livers? Level up your Trivia skills the easy way with Pub Quiz Prep.Pub Quiz Prep - Putting the 'edge' in your general knowledge.Invest in success with Pub Quiz Prep.The education you want, the education you deserve.https://www.pubquizprep.com/https://www.youtube.com/c/PubQuizPrephttps://www.instagram.com/pubquizprep/?hl=enhttps://twitter.com/PubQuizPrephttps://www.tumblr.com/blog/pub-quiz-prephttps://podcasts.google.com/?feed=aHR0cHM6Ly9yc3Mud2hvb3Noa2FhLmNvbS9yc3MvcG9kY2FzdC9pZC81MDkz

Luggage to Waldorf Salad, Chess to Billy Crystal, Carnivore to Greta Thunberg. Oh, and who was the first reported person to die from Vitamin A poisoning after eating huskie livers? Level up your Trivia skills the easy way with Pub Quiz Prep. Pub Quiz Prep - Putting the 'edge' in your general knowledge. Invest in success with Pub Quiz Prep. The education you want, the education you deserve. https://www.pubquizprep.com/ https://www.youtube.com/c/PubQuizPrep https://www.instagram.com/pubquizprep/?hl=en https://twitter.com/PubQuizPrep https://www.tumblr.com/blog/pub-quiz-prep https://podcasts.google.com/?feed=aHR0cHM6Ly9yc3Mud2hvb3Noa2FhLmNvbS9yc3MvcG9kY2FzdC9pZC81MDkz --- Send in a voice message: https://anchor.fm/pubquizprep/message

Equipped with a soaring voice, matinee idol looks and bundles of charm; a career on the stage seems to have been destined for Alex Rathgeber.Growing up in rural Victoria, a series of roles in community theatre and school production lead him to study at the West Australian Academy of Performing Arts and on to a succession of roles that have enthralled audiences. Deft character studies have engaged Rathgeber in productions of The Drowsy Chaperone, An Officer and a Gentleman, Fiddler on the Roof, The Rocky Horror Show and Next To Normal.His performance as Billy Crocker in Anything Goes earned him a Helpmann Award. He reflects on his journey thus far; the triumph and challenge including the unique task of working within The Tin Man for The Wizard of Oz. Along the way he has played Raoul in the 21st Anniversary cast of The Phantom of the Opera in The West End.Passionate, intelligent and insightful, he proved to be the perfect guest in this episode, reflecting on a young career that has achieved much that can never be taken for granted.

On the Feast’s season finale, we revisit a meal that ended a chapter in one of the most famous hotel’s in history: the Waldorf Astoria. Famous for its invention of the Waldorf Salad and (arguably) Eggs Benedict, the legacy of this world-renown hotel has always been associated with food. But what did the hotel serve on its final meal on May 1st, 1929? True New Yorkers know that underneath a certain famous city skyscraper lies the foundations of this mighty hotel: first known as the Waldorf and later the Waldorf Astoria. And when the hotel closed its doors at its original location after that final historic meal, many considered it to be an end of an era for Gilded Age New York. Join us on our season finale as we explore the legacy of that luxury hotel through its final meal of 1929. Find out more about the recipes and stories feature on today’s episode at our website and on our Facebook, Twitter, and Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

Waldorf Salad was the third episode of Fawlty Towers‘ second season and highlights Basil's dedicated efforts to improve transatlantic relations. In this show Gerry and Iain take £20 to keep the podcast running for an extra hour.     Guests in this episode included Bruce Boa and Claire Nielson as the Hamiltons; Norman Bird and Stella Tanner […] The post Waldorf Salad – Episode 9 appeared first on The Fawlty Towers Podcast.

S02E03 - "Waldorf Salad" is an episode of Fawlty Towers starring John Cleese, Prunella Scales, and Andrew Sachs. Customer dissatisfaction with the Fawlty Towers dining experience comes to a head when an insistent American comes for a stay. IMDb.

Stephanie's Waldorf Salad HHH's Swordfish a la Helmsley Top Rope Chef stars Jaclyn Maynard and Bradley Jones. It's a podcast about food and wrestling. We talking about our experiences cooking through the entire WWF cookbook "Can You Feel the Heat,' give random cooking advice and talk about the greatest sport on earth: professional wrestling. patreon.com/topropechef facebook.com/topropechef twitter.com/topropechef instagram.com/topropechef --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Sohini's discovery of a young boy and his amazing story, and how he inspired her to leave an upscale London legal firm to become a solicitor who helps change lives, one drop at a time. Plus one of the best foods to help fight overwhelm.In addition to this story, at the end of this episode I'll share with you the best food to help fight overwhelm, because our guest today went through something that was pretty emotionally intense.Our guest, Sohinipreet AlgWhich brings me to say that I am super excited to be joined here today for our story by Sohinipreet Alg. Sohini is a solicitor – a lawyer – who has an incredible story for us about how she left what could have been a very financially lucrative career to take a very different direction as a solicitor, all because of a young boy. She is compassionate, determined and very caring, as you will hear. So Sohini welcome to the Clean Food, Dirty Stories podcast! I'm really happy to have you here today!Sohini: Thank you for having me Barbara, I'm excited to be here.Sohini's storyMe: Super! So Sohini, why don't you start by telling us what kind of work you were doing before you met this young boy, when you first got started as a solicitor?Sohini: OK well I think that was quite early on in my training contract, so I was doing various areas of law at that point. I hadn't finalized what I wanted to do, which area I wanted to go into. Immigration was actually not something that I wanted to go into, but as you'll see I kind of just fell into that.My main area of interest was kind of a corporate, commercial area of law, so I was mainly concentrating on that.Me: And is there any reason why you were concentrating on that to start with?Sohini: You have to do a few seats in your training before you qualify. So they gave me a commercial seat, and an immigration seat, and also a housing and litigation seat.Me: What's a seat? Is that just like a temporary post, or something?Sohini: It's about 6 months, 6-8 months of training in each area over a period of two years, and then at the end of the training you kind of naturally go into one of those areas and specialize in that.Going for the moneyMe: OK. So then your story I guess would begin... How did you find the corporate seat, first of all? Did you do that one first?Sohini: I did, and I really enjoyed that. It was something that I thought I'd like to go into just purely because of the financial side of it I think. A lot of people obviously end up going into law or anything similar thinking “oh yeah, the money”! So I think I was probably quite similar in that way.I didn't have a real interest in law in that sense, I did a History and Latin degree so completely different to law. But I didn't know what I would do with my history and Latin degree, so I thought 'the corporate and commercial side of it's gonna make a lot of money so let's try and do that!'Very long hoursSo first I went into a firm which had quite a strong corporate field and that was the first seat that was given. And I enjoyed that, it was very cutthroat, very long hours.Me: That's what I was going to ask, yeah, I mean, what was the atmosphere like? What kind of hours were you working?Sohini: Well it would easily be...you'd start at eight o'clock and you'd be finishing at maybe ten or eleven o'clock at night.Me: Wow! And was that normal even for people that were...once they'd finished their training?Sohini: Absolutely, people would just continue into the early hours of the morning if necessary. So if you're working on a deal, if you're working for an organisation or a company, they expect you to be at their beck and call so you'd be available 24/7 really. Me: Wow!Sohini: It wasn't actually too bad compared with some of my seniors. So yeah, it's pretty difficult.Me: But you enjoyed it!Sohini: I enjoyed it, well not as much as I actually then enjoyed other areas as you'll see but especially because I thought that was what I wanted to do and that was what was going to make me money. So that's what I was seeing more than anything else.Me: And you did 6 months there and then what happened? Then was it the immigration seat?Defending the homelessSohini: No, then I went to do a public law and housing seat. So it was kind of...I was dealing with local authorities, dealing with a lot of homeless people, dealing with landlord/tenant issues, nuisance, etc. It was a completely different seat, it was more personable, more client contact. That was quite nice actually, I enjoyed it. There was a lot of appearing in courts etc and assisting barristers and solicitors.Me: Were you assisting...I mean I just want to get an idea because I know nothing about law. So were you assisting...for example with the homeless people, were you assisting the homeless people? Or...I mean to me I kind of see it always as two sides, right? There's the side of the homeless person and what they want and the side of the, I don't know, the council and what they want.Sohini: I was working primarily for the individual so it would be for example the homeless person. So I wasn't working for the local authority, I was working for the individual in that situation.Legal AidMe: And how did they...so was that pro bono? Like how did you get paid?Sohini: Yeah, well it's Legal Aid, so our firm also had a Legal Aid contract with the government as well. So if you aren't able to pay and you can prove your financial situation, you do get free access to legal care.Me: Wow!Sohini: The government paid for it. We just had to basically at the end of the case prove that we'd put in x number of hours and this person wasn't able to pay privately and so we were paid accordingly from the government.Me: With the homeless people, what kind of things would you help them do? Did you help them get housing then?Sohini: Exactly. So it would be where they were refused temporary housing and they could prove they were homeless, there was criteria that they had to follow. Sometimes it's pretty difficult to prove everything. Or it was just that they had temporary accommodation but they got kicked out of the accommodation because they'd spent too long in the accommodation etc. Basically it was just trying to get them housing when they deserved the housing and the local authority wasn't giving it.On into the world of immigration...dragging her feetMe: Wow, OK. And then from there you went to immigration, I guess?Sohini: Yes, my final seat was immigration and that was the seat that I really didn't want to go into.Me: And why not? What were your thoughts about it before you went into it?Sohini: I think it was just...Well, I didn't think there was much money in that area also, and I was also concerned because it's a very fast-paced, very rapidly moving area of law and I wasn't sure I'd be able to get to grips with. It's an area that you need to just keep retraining and keep on top of it because the immigration rules change that quickly. And there are so many...there's a variety of countries that people can come into the UK from, and there are different rules according to where you might be applying from. So it was just such a difficult area, that's just what I thought, it wasn't something that I wanted to move to naturally.Me: Right, so then you started going into it not really wanting to do it, and then what happened?Discovering new aspects of herselfSohini: Yeah well I think not even a couple of months into the seat, just a few weeks into the seat I quickly became very absorbed with the area actually. I was doing longer hours in immigration than I was when I was doing the commercial seat.Me: Really!Sohini: Yeah, and I think that was purely because I enjoyed it that much, and I felt that compassion that I didn't have initially, I didn't think I had in me.Me: Oh wow! That's honest!Sohini: Yeah, so it was just quite overwhelming when I joined. I mean the firm that I was with, they have an excellent track record with immigration law and it's one of the biggest departments in the UK. So we had a variety of immigration clients. We had private clients, we had Legal Aid clients, we had asylum seekers, you know it was all sorts of clients, people who were in the UK unlawfully or illegally trying to legalize their stay. There was just such a variety and listening to people's stories, finding out what their background was, why a lot of them really felt the need to live in the UK, what had happened in their past, it was amazing. Hearing the stories was just amazing. Very heartwarming and very humbling as well.Me: And so speaking of stories, this brings us to the story that you mentioned, right? That seemed to affect you the most, is that right?A young boy...under a truckSohini: Yeah, exactly. I think it was because I hadn't come across many such cases before. But it was a young boy who...and I think it was early in the evening and I was getting ready to actually leave the office. We got a call that there was a young boy who had entered the UK unclaimed. That was assumed. He couldn't speak any English and he'd come under trucks. He was kind of held on under the trucks, so the truck drivers didn't even know that they'd picked him up in Calais for example.Me: Oh wow, how was he under the truck? I think you said he was strapped? Like somebody had...Sohini: He was strapped under the truck so...Me: So somebody presumably strapped him under the truck, right? Because he came from Afghanistan, right?Sohini: I mean you'll find a lot of kind of people who help or assist asylum seekers to cross the borders in very dangerous ways. We all know about what's been happening with you know, people crossing the rivers and things like that and people go to extreme lengths and this boy was very young, you could see that straight away.Me: How old was he about do you think? Roughly?Sohini: I think he was probably about nine or ten.Me: And do you have any idea how long he was strapped under that truck?Sohini: He was strapped for quite a number of hours. So he had come from Calais, he was strapped from Calais and he came into Dover, so yeah, he risked his life.Me: At least six or seven hours, right?Sohini: Yeah, a very long time.Going to DoverMe: So what happened? They called you and they said what? Did they say “Can you come? There's a boy that's just entered the UK”?Sohini: Basically I think the lorry driver then realized when he stopped at Dover that somebody had just come over under the truck. And the boy couldn't speak much English but I believe as far as I can remember the truck driver tried to call the local authorities etc and they didn't know what to do. They called the firm I was working with because they knew that the immigration team was pretty big and we dealt with a lot of asylum cases at that time. We got a call and they asked us to come to Dover to speak to the boy and find out what it is that he wanted to do in the UK.What to do firstMe: So what was your reaction when you first saw him? Like you arrive in Dover and then you see this boy...Sohini: It was just... gosh, the fear on his face, I still remember that. It was just...he couldn't speak any English, he didn't know where he was, he'd left his family behind, didn't know what had happened to his family. He didn't know what was going to happen to him. So there was just this kind of overwhelming fear in his eyes that I still remember. That was quite upsetting.Me: What did you do at that point? Because you couldn't...I mean, you didn't have a language in common, so...Sohini: No, we had to wait for a translator, we did have somebody come to translate so that was really helpful. Then I had to sit with him, find out what was happening, why he'd come to the UK, where his family were, which country he'd travelled from, etc.Me: And so what did he tell you?A boy's harrowing storySohini: That he'd left Afghanistan because of the troubles that were happening there, that a lot of his family members had been killed...I think he had another couple of siblings who had all dispersed as well so his parents...his father had been killed, his mother said that they needed to flee. His mother couldn't leave because there were elderly people that she was looking after so she told the kids to leave and he was the only one who seemed to have made it to the UK.He didn't know what had happened en route to his siblings. So he was just terrified and he was just so worried for his family, he didn't know what happened to his siblings or his mother. But we couldn't get in contact with them, we didn't have contact details for them.Me: So I suppose he never found out, I imagine.Sohini: No, he never found out.Getting him helpMe: And then what did...you're with the boy, you're with the interpreter, you find out what happened, and then what did you do? Because presumably he has to sleep somewhere and get food, so who did all of that?Sohini: Well, he was initially put in a detention center.Me: What's a detention center?Sohini: It's basically a lot of people that come into the UK for example unlawfully or awaiting decisions, they're held in detention centers. They have specific ones where children can be held. So he was held in the detention center and that was quite distressing for him.Me: I'll bet.Sohini: My main aim was to obviously put in his asylum claim as soon as possible and try and get him in with a local authority so that they could care for him and he could get the right provisions. So that evening I still remember going back to the office and he remained in contact with me. He had access to a telephone number and he was just so scared. I tried my best to kind of prepare an application and try and get him suitable accommodation as soon as possible after meeting him.Me: Yeah, of course. Do you remember how long he had to stay in the detention center?Sohini: He was there for about a week.Psychological as well as physical help...Me: Wow. And so...oh you mentioned, I think you mentioned to me that they gave him a place to stay but then he also had mental health assessments or something like that? How does that work?Sohini: Basically we had to first of all verify his age and make sure that he was in fact a minor and wasn't an adult because we did find a lot of people who were trying to claim to be younger than they were so they'd get preferential treatment. So we had to establish and confirm his age. We also had to find out that he was OK. He'd been abused, there was a lot of violence used against him. So he had to have assessments taken. He had medical assessments to make sure that he was OK.Me: Physically OK, yeah.Sohini: Exactly. He was referred to a psychiatrist as well for mental health assessments and that all contributed, assisted his asylum claim because obviously we could prove that he wasn't lying and that he did go through the torture that he said had been inflicted on him. So that was all important to his case.No more contact...Me: Yeah. And so once you got housing for him, did you find out what happened to him later on?Sohini: He was...as far as I can remember, he was then put into a foster home I believe it was. So someone looked after him. Unfortunately we're not able to maintain contact on a personal level with a client.Me: Of course.Sohini: Which is a shame because I would have liked to, you know, find out how he's doing etc. I still do wonder, actually.Me: Of course, yeah.Sohini: Although I came across many such cases afterwards and even continue to do so right now in my professional life. But because I think that was the first one I came across, it stayed with me all these years. So yeah, I would like to know actually how he's doing, but...I'm sure he's doing well now.Me: How long ago was this then?Sohini: This was, oh gosh, about ten years ago.Me: Wow, so he'd be about twenty now.Sohini: Yeah. He would be, yeah.What Sohini decidedMe: Wow. Oh! So then...so then after, having experienced all that, what did you do next? I assume you...I mean you said that you decided that that was why you wanted to go into immigration, but what kind of thoughts were going in your head when you were thinking about making that decision as to what part of law you wanted to practice?Sohini: Well I think it really kind of hit me that I'm more inclined to work with people on a personal level and I just felt so satisfied and kind of content knowing that I had helped him in some form. He was so appreciative, you know, at the end of his asylum claim when he got asylum and he got accommodation, he got leave to remain, etc. Just the appreciation that he had, it was so, so nice to see. And that just beats any other feeling I had when I was in my commercial seat! It was absolutely something that I knew that I had to carry on doing.Me: Yeah. That was really nice that you felt that from him as well, right? Despite the...some things go beyond language barriers, don't they.Sohini: Exactly, definitely.What Sohini does now to help peopleSohini: So... what do you do now? What kinds of things are you doing now for people?Sohini: I set up roughly about three years ago my own immigration business, and I continue to do immigration. After I finished my training contract I was working in the City in London for an immigration firm, so I continued doing immigration law. I've since set up my own and I deal with all sorts of immigration matters. It is all private immigration matters, but I help applicants with discretionary leave, asylum seekers have asked for my help, I help private clients with work visas and I help a lot of organizations with their tier 4 visas etc. So I do a cross-section of immigration and applications just now.Me: OK. Wow. And so how can people find you if they want help with any of these things?How to find SohiniSohini: My website is probably the best place to find information on, and that's www.elmrose.com and the firm is called Elm Rose Consultancy and you'll get an idea online about what services we provide. And they can pick up the phone and call me, I'm available at any time. So everything's available on my website, you can find out a bit more there.Me: Yeah, if anybody needs help with that kind of thing, right? Especially as it's such a...I don't want to say hot topic, but well yeah, hot in the sense of controversial hot, right? It's just...it's a bit unreal, right?Sohini: Especially with Brexit just now, the European clients that I have. Their case is now just to kind of confirm their right to be in the UK. Me: Yes of course.If you're in the UK and feeling concerned...Sohini: There's a lot of concern just now. I'm even happy to speak to people just to allay their concerns or fears about what's happening in today's climate.Me: That's fantastic, that's really good to know because I'm sure there are definitely people listening who may be thinking 'I'm not British, what's my situation' and all that stuff. Yeah, thank you for that. Sohini thank you so much for sharing this story with us.Sohini: Thank you for having me.Me: You're very welcome! Yeah, I'm just very grateful that there are people like you out there that people can reach out to, you know? Because I think having lived in two foreign countries now, it can be quite a scary thing. It's good to know that people have someone like you to help them out when it all gets a bit scary. So thank you!Food to fight overwhelmRight! At the beginning of this episode, I said I'd share with you one of the best foods you can eat to help fight overwhelm. If you're in any situation where you just feel emotionally overwhelmed or wired and you need to relax. It's a food that has many, many properties besides helping us relax. And that food is...celery!Now before you start screaming and saying “Oh celery, that's diet food, it's absolutely horrible!”, it is not! There are delicious ways to eat celery that I'll share with you later.But first I would like to say just one or two benefits of celery that I think are especially cool.Benefits of celeryWay back when, Hippocrates – the father of modern medicine so I'm told – he used to prescribe celery as a tonic for people suffering from nervous tension. I mean apparently even in his day, people still got stressed.This is because celery has potassium which has been shown to help control blood pressure. Now Chinese medicine prescribes celery for the same reasons, in addition to its being an aphrodisiac, I had to throw that one in. Gotta try that one, right?Another cool thing about celery is that it appears that celery doesn't actually lower blood pressure in someone whose blood pressure is already low. I mean how cool is that!Celery also has high levels of magnesium, as well as other minerals and essential oils, all of which can help us relax. So if you're wired in the evenings, or if like Sohini you have super long days, try a glass of celery juice before going to bed. It actually tastes pretty good, and it tastes way different than munching on the celery sticks themselves.Celery is also great for detox. It's a great diuretic so it can help flush toxins and other waste out of our kidneys. Plus I think many people know that we require more calories to eat and digest celery than the celery actually contains, so it's a great food if you're looking to slim down which I think is how most people know about celery.How you eat celery...the tasty way!So how do most people eat celery? Well, I think you know that, right? We usually pick up a stick and munch on it if we're on a diet, usually cursing the poor veg at the same time and we feel like we're punishing ourselves.But there are way better ways to eat celery. One way is in a juice with other fruit or veg. You can mix fruit and vegetables in there. And one of the articles that I'll link to has a great recipe for a green juice that I'm definitely gonna try. Let me know if you try it too!My favorite easy way to eat celery is super easy: I just dip it in some nut butter. I'd say my favorite is almond butter. It's really delicious and you don't feel like a rabbit.I'll link to an article in the show notes that also has a recipe for a salad using celery that sounds pretty good, if I do say so myself. In this recipe they do mention parmesan so if you don't eat dairy, just substitute the parmesan for some nutritional yeast. It looks pretty tasty so I might try that myself.I also have an amazing recipe for my Way Better Than Waldorf Salad which takes celery to a whole new level, and I'll link to that as well. Have YOU got a story to share?Which brings us to the end of this week's story – and if you've got a true story to share (and you'd like to know what food could have saved the day in your situation),  I'd love to hear from you! Got a question, or a comment?Got a question, or a comment? Pop a note below in the comments, that would be awesome. You can also subscribe to the podcast to listen 'on the go' in iTunes.I hope you have an amazing day. Thank you so much for being here with me to share in my Clean Food, Dirty Stories. Bye for now!RESOURCESMy 5 Minute Salads & Sauces recipe ebook with my Way Better than Waldorf Salad recipe: rockingrawchef.com/5-minute-recipesMedicinal uses of celery, including juice recipe: www.wellbeing.com.au/body/recipes/Celery-Worth-stalking.htmlOther article with salad recipe: www.doctorshealthpress.com/food-and-nutrition-articles/10-health-benefits-of-celeryWhere to find Sohiniwww.elm-rose.comFacebookTwitterLinkedInSohinipreet Alg is a qualified Solicitor and specialised in Immigration law.  She is Level 3 OISC accredited and is a Senior Caseworker under the Law Society's Immigration & Asylum Accreditation Scheme. Sohini has worked all over the UK, including large London city based firms, and is the Director of Elm Rose Consultancy. She has an unparalleled passion and commitment to her clients.

Episode 22 of the Original Transplants Podcast features Satoyama Homestead stewards Sarah and Will providing a long overdue update from the apiary, chicken coop and edible landscape. Will wards off chipmunks, yellow jackets and varroa mites from the hives while trying to locate a local drone congregation area with the Chester County Beekeepers Association and contributing to the Zombees citizen science project. Sarah explains how to care for a molting hen and her twist on the Waldorf Salad featuring Satoyama Homestead annuals from the edible landscape. The stewards relay their recent homestead chores and fun and discuss stories from Lancaster Farming on the state of Pennsylvania corn silage and bees deployed as elephant control on farms in Thailand. Find us online at satoyamahs.org.

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I chatted with executive chef David Garcelon as he prepared a Waldorf Salad on the 18th floor of the Waldorf Astoria Hotel in midtown Manhattan. With clips from Cole Porter’s famous song: 'You’re the top' and the hilarious bit from Fawlty Towers about the renowned salad.

Talking Poofy (Scott Brennan, Adam Richard, Toby Sullivan) present The Poofcast 84 (Season 5 Episode 10) guest-starring Paul Horan and Special Guest Star Wes Snelling as Waldorf Salad. Dear Talking Poofy asks what our name would be if we were interviewed on the news, Wes Snelling joins us again for Wes's Word and Mother Horan brings us part 1 of her Poofstory of Gay Music. WARNING The Poofcast contains coarse language, adult themes, sexually explicit discussion and perpetual Poofcast memes Toilet Paper and Lettuce. David Bowie & Klaus Nomi - The Man Who Sold The World from André Goldvasser on Vimeo. The Poofcast 84 (S5E10) The Poofcast 84 (S5E10) See acast.com/privacy for privacy and opt-out information.

No one is safe from this man's tongue it's Steve Allen weekday morning 5am and 7am, on London's LBC 97.3. By subscribing to this Premium Podcast you get to hear all of Steve's show with just the news, travel and breaks taken out. Competitions are

In today's Wellness Minute Dr Fitness and the Fat Guy share a curry waldorf salad recipe. Listen right now to hear Dr Fitness' tips. Dr Fitness and the Fat Guy's Wellness Minutes improve your health in 3 minutes a day or less. iTunes Follow us on Twitter @FatGuy and @DrFitness6 Be our Friend on Facebook

Susan demystifies fall fruit pomegranate