Podcasts about woks

In episode 689, Dr. Kristen Wager teaches us how to use research to drive our content strategy, in order to predict what content will perform well instead of guessing what our audience wants. Dr. Kristen Wager is a consumer researcher with over 15 years of experience and a Ph.D. in research. She has worked with major companies like Google, Amazon, and Meta, gaining firsthand insight into how research shapes strategy and drives growth. While these companies invest billions each year to understand their audiences, she believes creators deserve access to the same level of insight. Most recently, Kristen led consumer research at Raptive, collaborating with some of the biggest food bloggers in the industry, including Half Baked Harvest, Tastes Better from Scratch, Just One Cookbook, Hey Grill Hey, and The Woks of Life. During this time, she developed a deep appreciation for the creator space and identified a significant gap: many creators lack access to first-party data to inform their business decisions. When Raptive ended its research program, Kristen launched CreatorPulse to continue supporting creators—particularly in the food and lifestyle space—with real-time audience feedback. Her mission is to help creators make smarter, data-backed decisions that truly reflect what their audience wants. In this episode, you'll learn how to build a purposeful, proactive content strategy, how to leverage research to guide your approach, and why this can have a powerful impact on your food content business. Key points discussed include: - The Importance of Research: Research is crucial for understanding your audience's needs and evolving trends, helping you predict content success rather than guessing. - Moving Beyond Gut Feelings: While intuition has its place, relying solely on it can lead to echo chambers and content burnout; scalable growth requires data-backed decisions. - Defining a Strategic Content Strategy: A proactive content strategy is built with purpose, intention, and your audience's needs in mind, aligning with your business growth. - Methods of Research: Use various research methods, from simple polls to in-depth surveys and social listening, to gather audience insights. - Types of Research: Different types of research, like audience insights, competitor benchmarking, and brand perception, offer unique benefits for shaping your content and brand. - Real-Time Data: Emphasize real-time data to stay ahead of trends and understand current audience needs, rather than relying solely on historical performance metrics. - Turning Data into Action: Translate data into actionable steps by identifying content themes, creating messaging frameworks, and aligning content with business goals. - Busting Research Myths: Overcome misconceptions about research by recognizing that it doesn't have to be time-consuming or expensive, and that audience feedback is invaluable. Connect with Dr. Kristen Wager Website

This cookbook brings the unique perspective of an entire family — a collaboration between parents and young adult children with personal stories, family history and some delicious Chinese recipes. Renee went for some weeknight-friendly easier recipes and Sara took on a big baking project.Recipes mentioned in this episode:Cantonese steamed fish (page 211)Mapo tofu (page 250)Chili oil wontons (page 87)Ultimate chili oil (page 275)Shredded potato & carrot salad (page 74)Fast sizzled cucumber salad (page 73)Beef and broccoli (page 194)Milk bread (page 284)Red bean pineapple buns (page 287)Char siu roast pork (page 173)Char siu mini bao (page 29)Lazy veggie noodles (page 115)Eggplant with garlic sauce (page 231)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur Amazon storefrontOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 4/16/2025): Cravings: All Together by Chrissy Tiegen

We've talked about pasta recently, but in this episode, we dig into noodles. From noodle soups to a range of Asian noodle dishes, we talk about the delicious things we like to make. Just try to listen to this on without your mouth watering.Recipes and resources mentioned in this episode:The Kitchn guide to Chinese noodlesVietnamese rice noodle salad bowl (Vietnamese Food Any Day)Ever-Green Vietnamese, by Andrea NguyenUmami garlic noodles (Vietnamese Food Any Day)Sesame brown butter udon noodles (NYT)Pressure cooker miso chicken ramen with bok choy (NYT)Pressure cooker beef pho (NYT)Perfect instant ramen (NYT)Peanut butter noodles (NYT)Gochujang butter noodles (NYT)Super simple ramen (Japanese Cookbook for Beginners)Bulgogi with noodles (Maangchi's Big Book of Korean Cooking)Noodle soup with kimchi seasoning (Maangchi's Big Book of Korean Cooking)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

Lidey Heuck's recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations. Recipes mentioned in this episode: Blueberry muffin sugar cookies (page 108) Honey-roasted cashews with a kick (page 33) Baked crap dip with sweet corn and Old Bay (page 41) Coconut creamed corn (page 182) Kale salad with gouda, honeycrisp & walnuts (page 50) Little gem salad with avocado goddess dressing & pickled red onions (page 65) Raddichio salad with pear, cornbread crumbs & muffins (page 77) Shaved carrot salad with creamy sesame-ginger dressing (page 54) Spiced sweet potatoes with pecans & pomegranate seeds (page 177) Avgolemono-ish chicken noodle soup (page 74) Cider-glazed sausages with caramelized apples & fennel (page 87) One-pan chicken meatballs with red sauce & spinach (page 84) Creamy polenta (page 162) Oven-baked polenta (NYT) Red potato and leek frittata with goat cheese and dill (page 245) Lidey bars – vegan date & almond bars (page 246) Peanut butter & ginger cookies (page 190) Lemon rosemary olive oil cake (page 221) Rainbow sprinkle ice cream cake (page 213) Spicy paloma punch (page 22)Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

Hi Livvin for Food listeners! This week on the podcast I chatted with not one, but two, amazing guests. The Leung sisters, Kaitlin and Sarah, started The Woks of Life blog with their parents over 10 years ago, and since then have posted loads of recipes based on their heritage and Chinese cuisine. We talked everything from Lunar New Year to their death row meal (I know, this podcast has range), so you won't want to miss it! Make sure to follow the podcast on Instagram or check me out on TikTok. Check out Kaitlin and Sarah's on Instagram or blog to keep up with their latest projects.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

On today's Facebook Fallacy Friday, Woks and high heat "killing" gluten are debunked.Want your Gluten Free News delivered to your Inbox? Subscribe to our newsletter community: http://eepurl.com/bZkRw1 Hosted on Acast. See acast.com/privacy for more information.

It's Thanksgiving Week here in 'Merica, so we're taking a week to add a layer of insulation for our winter months by overindulging at the family table! Here's a replay of our All-Star episode with some of my favorite people to have on the pod.  We asked Bill and Kaitlin of The Woks of Life, Kat Lieu author of Modern Asian Kitchen, and Lingjie of the Worst Asian Podcast to rank their favorite Asian dishes.  Bill was our referee and cooking encyclopedia who shared some of his wisdom and insights. I hope you enjoy listening, perhaps while you're in the kitchen preparing your own family feast!  Happy Thanksgiving to all who celebrate it, and talk to you soon! PART TWO of this episode aired separately and it's in the archive if you go back to December of 2023, episode 106.

Like this? Get AIDAILY, delivered to your inbox, every weekday. Subscribe to our newsletter at https://aidaily.us AI Agents Replace Copilots in Generative AI Tech giants like Microsoft, Salesforce, and Oracle are shifting focus from AI copilots to more autonomous AI agents. These agents handle complex tasks independently, but questions remain on how they'll be monetized. Salesforce CEO Marc Benioff criticized Microsoft's approach, advocating for more integrated AI solutions.  Survey: 55% of Users Turning Away from Traditional Search Engines A survey by Barry Schwartz shows that 55% of respondents are using traditional search engines like Google less, favoring generative AI tools like ChatGPT. This contrasts with another survey by The Information, which reported a higher figure of 77%. The discrepancy might be due to differences in audience demographics, with Schwartz's poll leaning more toward SEO and search marketing professionals. AI vs. Lawyer: Live Mock Trial to Test AI's Capabilities in Court At the SXSW Sydney event in October 2024, a live mock trial will test whether AI can successfully represent a litigant in court. Using NexLaw's AI tool, one defendant will be supported by AI, while the other will have a human lawyer. The trial will explore whether AI can assist people who lack legal representation. The outcome, voted on by the audience, will offer insights into AI's potential in courtroom settings. Food Bloggers Concerned Over AI-Generated Recipes AI's integration into recipe development, including Apple's latest "Apple Intelligence," has stirred concerns among food bloggers. While AI can conveniently generate meal plans, critics argue that it lacks the human nuance, sensory experience, and cultural connection vital to cooking. Sarah and Kaitlin Leung, creators of The Woks of Life, emphasize that AI can't replicate the deep research and testing involved in crafting recipes. Conversely, Andrew Olson, developer of the AI-powered DishGen, believes AI offers new creativity in cooking without replacing human insight. Are Résumés Becoming Obsolete in the Age of AI? As AI increasingly powers applicant tracking systems and platforms like LinkedIn grow, some job seekers question if résumés are still necessary. Career expert Eli Amdur argues that despite tech advancements, résumés remain critical communication tools, presenting what role a candidate can play in an employer's future. While technology aids in initial screening, decision-makers still prioritize thoughtfully crafted résumés when evaluating candidates for roles.

On today's Facebook Fallacy Friday, Woks and high heat "killing" gluten are debunked. Hosted on Acast. See acast.com/privacy for more information.

Consider the potato. The typical potato is not all that pretty. They can be beige and lumpy, dusty and speckled, and on top of that, they even sprout alien-like tentacles. Further, no one really knows what to make of the potato. Is it a vegetable, or so starchy that we should really consider it a grain? It's time for answers. The Outside/In team ventures into the potato patch and presents three stories on this “fifth most important crop worldwide.” Part 1: An artist vaults the humble potato to luxury status.Part 2: A deliberation on the potato's true place in the food pyramid – or, that is, on “MyPlate.”Part 3: When his mom was diagnosed with cancer, producer Felix Poon's dad found a way to help her: fresh-squeezed potato juice. Featuring Laila Gohar, Kristina Peterson, and Paul Poon. SUPPORTOutside/In is made possible with listener support. Click here to become a sustaining member of Outside/In. Follow Outside/In on Instagram or join our private discussion group on Facebook.Subscribe to our newsletter for occasional updates and special announcements. LINKSLaila Gohar wrote about her potato party, and the Marie-Antoinette-era rebrand of the potato, in her column for the Financial Times. For more details on the French pharmacist who transformed the potato's image, check out this Atlas Obscura piece.For a vinegary and vegetable-forward potato salad, Justine recommends this recipe from the great Deb Perelman.Taylor recommends these vegan Bombay potatoes and peas (this is the closest recipe he could find online to the book recipe he uses at home).Felix recommends trying Sichuan stir-fried potatoes from an authentic Sichuan Chinese restaurant if you haven't had it before, and then give this Woks of Life recipe a try.If you find yourself near the U.S.-Mexico border, Nate recommends you try some carne asada fries. Here's a good recipe if you want to try them at home.  CREDITSHost: Nate HegyiReported and produced by Nate Hegyi, Justine Paradis, and Felix PoonMixed by Nate Hegyi, Justine Paradis, and Felix Poon.Editing by Executive Producer Taylor QuimbyRebecca Lavoie is NHPR's Director of On-Demand AudioOur intern is Catherine Hurley.Music by Blue Dot Sessions and Patrick Patrikios.Our theme music is by Breakmaster Cylinder.Outside/In is a production of New Hampshire Public RadioSubmit a question to the “Outside/Inbox.” We answer queries about the natural world, climate change, sustainability, and human evolution. You can send a voice memo to outsidein@nhpr.org or leave a message on our hotline, 1-844-GO-OTTER (844-466-8837).

On this podcast episode, Kaitlin Leung co-founder of the family business @thewoksoflife share her experience and tips on how to start a successful family business. Since its founding in 2013, The Woks of Life has become the #1 online resource for approachable, creative, authentic Chinese recipes in English. Through their popular recipe site and diverse social media community, Bill, Judy, Sarah and Kaitlin Leung share inspiring recipes and their family's culinary genealogy with millions of home cooks. With the debut of their highly-acclaimed, New York Times bestselling cookbook The Woks of Life: Recipes to Know and Love from a Chinese American Family in 2022, the family has served up even more of their sought-after recipes and culinary stories to hungry fans and new audiences. The Leungs have been featured in numerous press outlets, including Magnolia Network's Family Dinner with Andrew Zimmern, Food Network's Family Meal, as well as Bon Appetit, Good Morning America, NPR, The New York Times, and many more. WHAT KAITLIN DISCUSSED: 1. the story behind the founding of The Woks of Life and how their family business journey began in 2013 2. What inspired her family to focus specifically on providing approachable, creative, and authentic Chinese recipes in English 3. How they manage the dynamics of working together as a family in a business setting 4. How they leveraged their popular recipe site and social media community to grow their family business and connect with millions of home cooks 5. Key factors that contribute to the longevity and sustainability of a family-run business AND SO MUCH MORE HOW TO KEEP UP WITH KAITLIN AND HER FAMILY: Via their website: https://thewoksoflife.com/ On Instagram: https://instagram.com/thewoksoflife ❤ Get the best-selling Clever Girl Finance Books: clevergirlfinance.com/books ❤ Get access to 30+ free courses, worksheets, savings challenges, and our favorite banking resources: clevergirlfinance.com/course-packages/ ❤ Read the Clever Girl Finance Blog: clevergirlfinance.com/blog ❤ Follow us on Instagram: instagram.com/clevergirlfinance

This is a continuation of our delightful conversation with food extraordinaire J. Kenji Lopez-Alt. We talked all about spices, why salt is so important, how to use induction ovens, the best ways to cook tofu, simulating a smokey "grill" flavor in your apartment and more! (Also how to set your apartment on fire.) To hear the rest of this week's episode, come join the Foodie Fam! https://www.patreon.com/FWNTT Thank you for your support, it's what keeps the show going! Check out our book: https://read.macmillan.com/lp/food-we-need-to-talk/ Chat with us on IG! https://www.instagram.com/foodweneedtotalk/?hl=en Be friends with Juna on IG and Tiktok! https://www.instagram.com/theofficialjuna/ https://www.tiktok.com/@junagjata

Have you got a wok at home but you never quite manage to use it right? Resident chef for the Six O'Clock Show, Kwanghi Chan, chatted with Alison on Weekend Breakfast about his book 'WOK' being the first Irish-Chinese cookbook to ever be published and how to avoid the most common mistakes made with using a wok! To hear the full chat, hit the play button on this page.

Long time no see! We are happy to be back talking about cookbooks in the new year. Esther is joined by teen librarian Brynn to discuss The Woks of Life: Recipes to Know and Love from a Chinese American Family by Bill, Judy, Kaitlin, and Sarah Leung. Stop by the library on February 8th for your cooking kits. This month dumplings are on the table--just in time for Chinese New Year!

Kaitlin and Sarah Leung join us in the studio to talk about their long-running online food blog The Woks of Life. For anybody who has ever held a wok over high heat, The Woks of Life has been a steady hand helping you along the way. In this fun episode, we talk about how the pair went professional with their blog and how they wrote their debut cookbook, The Woks of Life, with their parents. That's four authors—two parents and two siblings—for those who are counting. We also find out some answers to life's biggest burning Chinese home cooking questions. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more from the Woks of Life:How to Make Wontons [The Woks of Life]Behind the Blog: The Woks of Life [The Food Network]Pulling Noodles at Xi'an Famous Foods [Food Network]

I gave my guests an impossible task.  I asked Kat from Subtle Asian Baking, Lingjie from the Worst Asian Pod, and Bill and Kaitlin from The Woks of Life to pick their top 5 Chinese dishes and place them on tiers! It was a difficult task, but we had a lot of fun doing it! This episode came out to be almost 2 hours long, so I'm splitting it into two parts.  Part Two will hopefully be released later this week. Please bear with our less-than-perfect Chinese pronunciations and our lean towards Southern Chinese cuisine.  I KNOW we left off a lot of your favorites so perhaps we'll have to do a round 2... or more in the future!  Thanks to my guests: Kaitlin, Bill, Kat, and Lingjie!  Please follow them at their socials @worstasianpod @subtleasian.baking and @thewoksoflife. Preorder Kat's new book, Modern Asian Kitchen, on Amazon.  And The Woks of Life Cookbook is a must for anyone who loves cooking Chinese food! Thanks for listening everyone!  I hope you enjoyed our chat, and if you'd like to write to us and give us your reactions you can write to us at: infatuasianpodcast@gmail.com,   And follow us on Instagram @infatuasianpodcast  Please subscribe to us wherever you get your podcasts.  We could always use your ratings and reviews over at Apple and Spotify!  Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #chinesefood #woksoflife #subtleasianbaking #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #representationmatters  

In einer kleinen, heißen, wuseligen Seitenstraße in Bangkok bereitet Auntie Mew das vielleicht beste Pad Thai der Welt zu. Der Koch und Weltreisende Olaf Deharde hat ihr an ihrem Stand über die Schulter geschaut und erzählt in dieser Folge, wie ihr selbst mit einem Wok in eurer Küche nach Thailand reisen könnt – und was Fischsoße mit dem Gehirn anstellt.  Hier das Rezept für ein schnelles Pad Thai für 2 Personen: Zutaten: 150 g Reisbandnudeln 3 x Chinesischer Lauch oder Frühlingslauch 2 EL neutral Öl 8 Garnelen 70 g schnittfester Tofu 2 Eier 25 g Tamarindenpaste 40 ml Fischsauce 50 g Palmzucker Erdnüsse Mungbohnen oder Soja Sprossen Limetten   Nudeln nach Packungsbeilage zubereiten und zur Seite stellen. Fischsoße, Tamarindenpaste und Palmzucker mit ein bis zwei EL Wasser zu einer Soße vermengen. Garnelen im heißen Wok in neutralem Öl für 1 Minute anbraten und zur Seite stellen  in Würfel geschnittener Tofu in den Wok geben und die Reisnudeln gleich hinterher Mit der Soße vermengen und alles zusammen in einer Ecke des Woks parken. In die freie Ecke die Eier reinschlagen und kurz warten bis sie anfangen zu stocken und sofort unter die Nudeln mischen. Zum Schluss die frischen Sprossen und klein geschnittenen Lauch unterheben… Fertig! Zum Abschmecken noch ein paar Spritzer Limettensaft und zerstoßenen Erdnüsse hinzugeben. Hier findest Du Olafs Instagram. Die Rezepte aus den Folge findest Du auf dieser Website.   Im Food-Podcast “Topfkino” geht es auf eine kulinarische Reise zu den Rezeptklassikern unserer Zeit. Host, Koch und Fotograf Olaf Deharde gibt jede Woche Einblick in die spannendsten Gerichte, ihre Geschichten und die perfekte Zubereitung. Kein Designerfood, keine Sterneküche, sondern authentische und vor allem verdammt gute Küche aus aller Welt. Von Carbonara und Phad Thai bis hin zum Hot Dog und Wiener Schnitzel – Topfkino ist für alle Foodlover und diejenigen, die es werden wollen, ein Muss.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Documenting family recipes, managing a food blog as a family of four, and writing a James Beard-nominated cookbook with Sarah and Kaitlin Leung from The Woks of Life. ----- Welcome to episode 416 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Sarah and Kaitlin Leung from The Woks of Life. Preserving Family Recipes with a Food Blog For Sarah and Kaitlin Leung, their food blog, The Woks of Life, is a family affair. They have run the blog with their parents, Judy and Bill, for over ten years, and now they all work together full-time! Bjork chats with Sarah and Kaitlin about the early days of The Woks of Life, including why they started documenting their family's Chinese recipes, and how they grew their site while working full-time. Sarah and Kaitlin share more about the division of labor when running a food blog as a family, and what they've learned over the last ten years of blogging. They have a really unique perspective on food blogging, and it's a can't-miss episode. In this episode, you'll learn: More about being nominated for a James Beard Award for their cookbook. The origin story of The Woks of Life back in 2013. Why they wanted to preserve and document their family's Chinese recipes on the blog. What the division of labor looks like amongst the four family members behind The Woks of Life. How they transitioned to running their blog full-time, and the changes they made during that time that were most beneficial for the growth of the blog. How the skills from their previous jobs translate to running the blog. What international site traffic looks like for Woks of Life, and how it affects RPMs. What advice they would give to beginner bloggers. Resources: The Woks of Life The Woks of Life Cookbook Clarkson Potter Pinch of Yum Chinese Ingredients Glossary Google AdSense Raptive The Go-Giver Optin Monster WeChat Designing Your Life Designing Your New Work Life Follow The Woks of Life on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group ----- This episode is sponsored by Once Coupled, the development agency behind the brand ​Small Plugins​. To get a 70% discount on ALL (current and future) Small Plugins plugins, get early access to test new plugins, and vote on ideas for the next plugin, go to foodbloggerpro.com/small.  If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox Studios in NYCThis week we look into the future with Sarah and Kaitlin Leung, the sisters behind the popular “The Woks of Life” food blog and cookbook. The authors founded the blog in 2013 with their parents, Bill and Judy, to connect with their Chinese heritage and family's recipes. Since then, they've developed countless dishes and shared techniques and tips for making Chinese cuisine at home. Sarah and Kaitlin join host Abena Anim-Somuah to talk about the nuances of Chinese cooking in America, the importance of family recipes, how “The Woks of Life” went from blog to cookbook, and what it's really like working with your family. (The sibling banter is not to be missed.) Plus, hear their Future Flash Five predictions and their voicemails to their future selves.Thank you to Kerrygold and Walmart for supporting our show. Learn more about Kerrygold butter & cheese here and about Walmart's annual Open Call program here. Snag your ticket for The Future Of Food Is You tour in Atlanta here!The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on The Woks Of Life: Instagram, YouTube, The Woks Of Life cookbook, website, recipesFollow Abena on InstagramGet your Cherry Bombe Magazine subscription here

On today's Facebook Fallacy Friday, Woks and high heat "killing" gluten are debunked.Want your Gluten Free News delivered to your Inbox? Subscribe to our newsletter community: http://eepurl.com/bZkRw1 Hosted on Acast. See acast.com/privacy for more information.

Auch diese Folge füllen wir mit viel Meinung und wenig Relevanz. Wir reden u.a. über die Lüsterklemme, Erdarbeiten im Hause Fleischhammer, ein OptiGrill in Bastis Küche, Pfannen und Woks, Redfall und andere AAA Spiele in der Krise, Hoffnung bei Enshrouded, Sengoku Dynasty und Arctic Warrior. Eure Fragen oder Themen unter dem Hashtag #die2onair ► Enshrouded https://store.steampowered.com/app/1203620/Enshrouded/ ► Under a Rock https://store.steampowered.com/app/1667040/Under_a_Rock/ ► Sengoku Dynasty https://store.steampowered.com/app/1702010/Sengoku_Dynasty/ ► Arctic Warrior bei OttoBulletproof https://www.youtube.com/@OttoBulletproof ► Foo Fighters - The Pretender | Drum Cover https://youtu.be/DPwTJ_s2jLU Die2 auf Twitter ⁠⁠⁠⁠⁠⁠https://twitter.com/die2onair

The Woks of Life with Sarah and Kaitlin Leung Hosted on Acast. See acast.com/privacy for more information.

EPISODE 71 SYNOPSIS    Bubbles the Colectomy Clown Woks the Dog    Just remember: We're professional haters. Don't try this at home.     Also, we might be “sniggling, small, solace-less creatures,” but we're the experts you come to in a loathing pinch. Then again, some listeners are a little less than satisfied with the services we offer. “If I saw you in person, I would slap your vain, self-absorbed faces. F off and die, you complete and total—!”    Special guest Carla from Burnt Korn, Alabama, is quick to note that at least you can't attach a pipe bomb to fan mail.    Sound engineer Pauly from Bali gets us back on track with a happy memory, of sorts. A few years back, when his dear madre had her colon removed, he hired Bubbles the Clown to show up in the hospital and hand out colorectal balloons to all the patients on the floor. Folks, hate or love, it's all in the delivery.    Speaking of colons… Co-host Arik has a beef with the English language: “People need to stop using the word FOR so loosely.” He points to a local hospital butterfly release event “FOR” colon cancer. “Why can't we just say butterflies AGAINST colon cancer. And I have to wonder about holding insects against their will so that their beauty can bring awareness to a diseased human orifice.”    Also, it's Pauly's birthday. He's sick and tired of birthday cake. “It's cake FOR colon cancer. And I don't want anal cancer for my birthday, thank you. Honestly, can't we think of anything better to stick a lit candle in to celebrate me?”    Eventually, Team THN gets to the heart of the matter. Here's the deal. It's SOMEONE ELSE'S birthday. So why not ask Diabetic Dan if there's a treat he would like to celebrate this special moment that won't land him in a hospital with Bubbles the Colectomy Clown trying to extract a lodestone of icing from his GI tract.     Finally, Arik ponders the mysteries of modern medicine. “Isn't the colon a hole? I mean, how does one remove a hole?”    Carla heads online: “Here, I found a YouTube DIY video. Apparently all you need is some balloons, heavy cream and a world-class health insurance plan.”    Leave a voicemail of something you hate:    https://anchor.fm/thehatenapkin/message    Support this podcast: https://anchor.fm/thehatenapkin/support    See all episodes: www.thehatenapkin.com/category/episodes/  --- Support this podcast: https://podcasters.spotify.com/pod/show/thehatenapkin/support

EPISODE 71 SYNOPSIS    Bubbles the Colectomy Clown Woks the Dog    Just remember: We're professional haters. Don't try this at home.     Also, we might be “sniggling, small, solace-less creatures,” but we're the experts you come to in a loathing pinch. Then again, some listeners are a little less than satisfied with the services we offer. “If I saw you in person, I would slap your vain, self-absorbed faces. F off and die, you complete and total—!”    Special guest Carla from Burnt Korn, Alabama, is quick to note that at least you can't attach a pipe bomb to fan mail.    Sound engineer Pauly from Bali gets us back on track with a happy memory, of sorts. A few years back, when his dear madre had her colon removed, he hired Bubbles the Clown to show up in the hospital and hand out colorectal balloons to all the patients on the floor. Folks, hate or love, it's all in the delivery.    Speaking of colons… Co-host Arik has a beef with the English language: “People need to stop using the word FOR so loosely.” He points to a local hospital butterfly release event “FOR” colon cancer. “Why can't we just say butterflies AGAINST colon cancer. And I have to wonder about holding insects against their will so that their beauty can bring awareness to a diseased human orifice.”    Also, it's Pauly's birthday. He's sick and tired of birthday cake. “It's cake FOR colon cancer. And I don't want anal cancer for my birthday, thank you. Honestly, can't we think of anything better to stick a lit candle in to celebrate me?”    Eventually, Team THN gets to the heart of the matter. Here's the deal. It's SOMEONE ELSE'S birthday. So why not ask Diabetic Dan if there's a treat he would like to celebrate this special moment that won't land him in a hospital with Bubbles the Colectomy Clown trying to extract a lodestone of icing from his GI tract.     Finally, Arik ponders the mysteries of modern medicine. “Isn't the colon a hole? I mean, how does one remove a hole?”    Carla heads online: “Here, I found a YouTube DIY video. Apparently all you need is some balloons, heavy cream and a world-class health insurance plan.”    Leave a voicemail of something you hate:    https://anchor.fm/thehatenapkin/message    Support this podcast: https://anchor.fm/thehatenapkin/support    See all episodes: www.thehatenapkin.com/category/episodes/  --- Support this podcast: https://podcasters.spotify.com/pod/show/thehatenapkin/support

If you have ever looked up a Chinese food recipe online there is a strong possibility that you have stumbled upon The Woks of Life website run by the Leung Family!  We were totally excited to talk to the two younger members of the clan, Sarah and Kaitlin!  I had so much fun chatting about their journey in creating their amazing culinary blog that gets over 7 million visitors a month!  And now you can bring the blog home with you, in the form of a New York Times best-selling cookbook! Listen to us on Apple Podcasts, Spotify, Google Podcasts, etc… Do yourself a favor and go click on thewoksoflife.com to see all the great stuff on the site.  You can watch videos on YouTube and see more pictures on Instagram @thewoksoflife  You can let us know your thoughts at: infatuasianpodcast@gmail.com, or via direct message on Instagram and Facebook @theinfatuasianpodcast  Please follow us wherever you get your podcasts.  Can you do us a favor and share a link to this episode to your friends that might be interested?  Word of mouth is our best form of advertising!   Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #chinesecooking #thewoksoflife #cooking #chinesefood #homecooking #chineserecipes #asianfood #asiancooking #recipes #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters

Today opposites attract as we mess up lyrics and trade recipes with Kaitlin and Sarah Leung of The Woks of Life. We discuss nests vs cakes as well as frying approaches as we avoid too much sauce and discover the importance of arm length. Warning: contains excessive snacking The Woks of LifeWebsiteCookbookInstagramYoutube Shredded Pork Pan-fried NoodlesSimple Spicy Pan-fried NoodlesGastro Obscura articleMolly's Whatcha Snackin Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

When you didn't think there could possibly be more deep-seeded corruption in the Biden crime family, the juiciest China connections come out to haunt them. Hallie Biden, the former wife of the late Beau AND the former lover of Hunter, is now in the cash-kick-back mix. Then, the war on gas stoves continues. Tune in!

“Food was a life raft that connected our families to where we came from, “ writes Judy Leung in the new cookbook, “The Woks of Life.” Her daughters, Sarah and Kaitlin grew up loving their parents' Chinese cooking but when they moved out of the house, they realized that they had no idea how to cook their family favorites. There were no written recipes or helpful YouTube videos. So the women started a blog, “The Woks of Life,” which is now a cookbook, to document their family's patrimony of recipes. We'll talk to the Leungs, as part of our All You Can Eat series with KQED food editor Luke Tsai, and hear from you: What's a family recipe you wish you had in writing? Guests: Luke Tsai, food editor, KQED Arts & Culture Kaitlin Leung, Co-author, "The Woks of Life: Recipes to Know and Love from a Chinese American Family Sarah Leung, Co-author, "Woks of Life: Recipes to Know and Love from a Chinese American Family Reyna Maldonado, Owner, La Guerreras Kitchen

Emma geeft een nieuwe betekenis aan mealpreppen en tovert waanzinnige lunches op tafel. Brian slaat weer aan het massa-koken en vouwt een enorme hoeveelheid pangsit. Marieke maakt thuis een wintersportklassieker. Aan de hand van een luisteraarsvraag vertellen we hoe je je eten beeldschoon opdient, zonder daar veel moeite voor te doen. En is het een dealbreaker als iemand alles met een aardappelmesje snijdt?

This week, we're celebrating Lunar New Year with Sarah & Kaitlin Leung from the Woks of Life, Vietnamese icon Andrea Nguyen, & Korean chef Hooni Kim

Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant's reinvention. “The Woks of Life” documents the Leung family's history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer's market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

Merry Oat Milk Day! Today we confront crusty carpets, non-human milks and workshop some cocktail ideas as we attempt to stay on topic for more than 2 consecutive minutes. We learn about Aunt Millicent's footwear and wonder what groats are and if chicken have nipples. Episode 35: Scary Food IIEpisode 19: Scary FoodEpisode 150: Sour CreamEpisode 208: Alternative MilksTan Tan Ramen from Woks of LifeMolly's Now but Wow! - Book ExploderSupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our reddit

Chinese Home Cooking with The Woks of Life Sarah and Kaitlin Leung For much of recent memory, Chinese food was largely the domain of restaurant kitchens or behind the closed doors of Chinese households—foreign at times even to younger generations wanting to recreate the tastes of home. Today, Chinese home cooking in America is excitingly in flux. Never before has Chinese food been so present in our home kitchens. Along with their parents, Sarah and Kaitlin Leung run the popular Chinese cooking blog The Woks of Life, which has helped fuel the popularity of Chinese home cooking. In this virtual Chicago Foodways Roundtable, Sarah and Kaitlin will share more on the evolution of Chinese home cooking from their experience developing recipes for their blog and new cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family. Founded in 2013, The Woks of Life began as a quest to document one family's history through food and has become the most popular online resource for Chinese cooking in English, recording generations of recipes for millions of home cooks. Image Bill, Judy, Sarah, and Kaitlin Leung have been featured on PBS, Food Network Digital, Magnolia Network, Good Morning America, as well as The New York Times, Eater, and many other publications. Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family is a New York Times and USA Today Best Seller. The family lives in New Jersey where they cook, write, and photograph recipes together—and continue their eternal debate over what's for dinner. Recorded via Zoom on December 8, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Sisters Sarah and Kaitlin Leung join Jesse this week. They own up to the fact that they are major plant nerds, reflect on the importance of cooking with–and learning from–your family, and give their One: Shortcut Dan-Dan Noodles. Sarah and Kaitlin Leung are one half of the team behind the blog, and eponymous cookbook, The Woks of Life. You can follow them on Instagram @thewoksoflife. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Kaitlin and Sarah Leung join us in the studio to talk about their long-running online food blog The Woks of Life. For anybody who has ever held a wok over high heat, The Woks of Life has been a steady hand helping you along the way. In this fun episode, we talk about how the pair went professional with their blog and how they wrote their new cookbook, The Woks of Life, with their parents. That's four authors—two parents and two siblings—for those who are counting. We also find out some answers to life's biggest burning Chinese home cooking questions. Read more from the Woks of Life:How to Make Wontons [The Woks of Life]Behind the Blog: The Woks of Life [The Food Network]Pulling Noodles at Xi'an Famous Foods [Food Network]

A new MP3 sermon from Grace Fellowship Baptist Church is now available on SermonAudio with the following details: Title: The Woks of God Performed by Christ: Giving Eternal Life Subtitle: Christology Speaker: Joshua Holder Broadcaster: Grace Fellowship Baptist Church Event: Sunday Service Date: 8/22/2021 Length: 44 min.

On today's Facebook Fallacy Friday, Woks and high heat "killing" gluten are debunked.Want your Gluten Free News delivered to your Inbox? Subscribe to our newsletter community: http://eepurl.com/bZkRw1 Hosted on Acast. See acast.com/privacy for more information.

The day has come and we are finally tackling the terrifying topic of Hot Lettuce. We name drop way too much as we discuss greens that grow with heads, platonic bed sharing and the danger of raw leaves. Get ready for the magic of the watery crunch.Hetty McKinnon's Stir-Fried Lettuce with Crispy Garlic and Fried EggsClarissa Wei's Hong Kong-Style Romaine Lettuce with Oyster SauceCooked Lettuce with Oyster Sauce & Garlic from The Woks of LifeDinner A Love Story NewsletterJulia Turshen's NewsletterMarian Bull's NewsletterMolly's NewsletterThis is Water by David Foster Wallace (Full Transcript and Audio)Matthew's Now but Wow! - Planet Money on best buy and use by dates, reported by Sarah GonzalezListen to our spinoff show Dire DesiresJoin our reddit

King Charles III doesn't enjoy the same popularity as his mother. In the face of mixed feelings towards the new king, some are asking: Is this the beginning of the end of the British monarchy? Guest host Elise Hu talks to Dr. Shola Mos-Shogbamimu, lawyer, activist and author of This Is Why I Resist about this new era for the British royals, the power they hold and the potential opportunities for the new monarch.Then, Elise chats with Atlantic writer Amanda Mull about the HGTV-ification of interior design and what the trend says about the housing market.Lastly, Elise plays a fast-food-themed version of Who Said That with Sarah and Kaitlin Leung, sisters and co-authors of the upcoming cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook.You can follow us on Twitter @NPRItsBeenAMin and email us at ibam@npr.org.

Theo M.E. Taylor returns to Ignorant Studios and contemplates wearing a wok on your head at all times. Follow @toughchoicepod on Instagram. Follow Kazeem Rahman - @KazeemComedy Follow Theo Taylor - @theodorecomedy If you have any questions you want us to consider, email ToughChoice@outlook.com

Chef J. Kenji López-Alt breaks down the science behind cooking in his New York Times column. His first cookbook focuses on the wok and its versatility in the kitchen. Good Food contributor Kenny Ng researches the history of fried rice and shares his personal experiences with the dish. Chowhound birthed many local food bloggers as an early website and gathering place for food enthusiasts, and it's going offline this week. Leah Hyslop has a brownie recipe for every occasion and mood. LA Times restaurant critic Bill Addison has a breakdown of the James Beard Award finalists. Finally, the spring equinox is Sunday, and correspondent Gillian Ferguson talks Nowruz and herbs with Chef Debb Michail at the farmer's market.

Régulièrement les grandes maisons comme Disney décident de faire des remakes de leurs grands succès cinématographiques passés. Cette fois si Walt Disney annonce la sortie d'un nouveau "Blanche-Neige", remake du chef-d'œuvre de 1937. Mais la tâche ne va pas s'avérer facile étant donné que déjà le film fait débat, dénonce par des collectifs et des acteurs aux pensées Woks, tel que Peter Dinklage, acteur atteint de nanisme, star de la série Game Of Thrones,  dénonçant la représentation arriérée de ce film et ses 7 nains vivants dans une grotte…

Gamuary continues as Adam and Chris watch the best Gamera episode, season 3's take on Gamera vs. Guiron! They get to talk about the Richard Burton, Elizabeth Taylor, The Wooster Group, Mark Russell, and Michael Feinstein.SHOW NOTES.Gamera vs. Guiron: IMDB. MST3K Wiki. Trailer. Adam was trying to recall reading Samaris twenty years ago, and may have gotten some details wrong.Adam's other podcast, A Part Of Our Scare-itage.Who's Afraid of Virginia Woolf? [trailer].Chris talked about Boys in the Band on another podcast.1984 [trailer].Cleopatra [trailer].Exorcist II: The Heretic [trailer].The Exorcist II has a small role for Dana Plato, who is best known for being one of the Diff'rent Strokes kids, but was in an episode of The Facts of Life, because those shows are in the same universe.Our episode on Rocketship X-M.Arnold's Gourmet Kitchen presents: Woks.John Lennon: Rock ‘N' Roll.The Wooster Group.That Geraldo episode.That scene from UHF.Death Wish IV: The Crackdown [trailer].Mark Russell's final show.A 2021 concert from Michael Feinstein.The General Cinemas trailer we referenced in our episode on Teenagers from Outer Space.BONUS.Support It's Just A Show on Patreon to hear the super-fan bonus bits that don't quite make the show.

Michelle and Lindsey in conversation with Sarah Leung, of the Woks of Life, and Christina Chan of Choy Division. Learn about why these women were inspired to bring their family traditions to a larger audience, and also how to grow and prepare bok choy. Sarah Leung, The Woks of Life Sarah Leung is a food blogger, photographer, and one of the founders of The Woks of Life, a multigenerational family blog she runs with her parents Bill and Judy Leung and sister Kaitlin Leung. What began in 2013 as a quest to record their family's history through food has become a robust online community, an authority on Chinese cooking, and a platform to tell stories and share food across distances, demystifying traditional Chinese cooking and creating recipes for a new generation. https://thewoksoflife.com/ Christina Chan, Choy Division Christina Chan is the owner and farmer of Choy Division, which is the culmination of her passions and interests. As a native New Yorker and second-generation Chinese-American, she often felt torn between being American and being Chinese. Sustainably growing Asian vegetables has been a way of connecting the two halves of herself, of finding her way back home, and of reconnecting with her culture and her family. For her, farming is about more than putting seeds in the ground, it is about the cultivation of the community around you. After all, food is what connects each and every one of us. She believes that fresh, locally grown food is a right, not a privilege, and strives to make her produce accessible to all communities. She has worked at Stepney City Farm,(London, UK), Randall's Island Urban Farm, (New York, NY), Rise & Root Farm (Chester, NY) and counts herself incredibly lucky to have mentors in Larry Tse of Dig Acres, Kristyn Leach of Namu Farm, and Dan McManus of Common Hands Farm. https://www.instagram.com/choydivision/ More episode links: Second Generation Seeds https://www.secondgenerationseeds.com/our-seeds Kitazawa Seed Company https://www.kitazawaseed.com/index.html

コミック「パリピ孔明」がP.A.WORKSさんによりアニメ化されるみたいです！しかもどうやら、コミック原作のアニメ制作はP.A.WOKSさんとしては初めてみたいです。2022年4月に放送開始なので、気になる方はマンガもチェックしてみてください。私も読んでます！あと、前半トークでは、VRoid Studioの話もしています。

The NewsNo news this week. Review story this episode: Chapter Two: War of the SontaransCan this second episode carry the momentum from last week and produce another good ep? Lots of Sontar-ha! and the big question still remains... (no, not "What is the flux?" although that is a good question) "Who is Swarm?". Coming next week: Chapter Three: Once, Upon TimeIt looks like the storyline with Swarm and Azure is heating up and there's definitely a Weeping Angels connection in here somewhere. Join us next week for our thoughts. Thank you all for listening to this week's episode and remember to follow the podcast wherever you listen to your podcasts so you don't miss an episode when they land every Friday. Stay cool and until next week - Allons-y!

Kaitlin Leung co-founded with her family a blog named The Woks of Life. She wrote a piece on her long weekend in Chicago, and the long list of activities she embarked on each day. She describes those activities, which include ordering deep dish, meandering through various natural attractions, and more.

Ep 8.2 Tony and Alice are still dreaming of getting on a plane and visiting some awesome Asian destinations!  In this episode, we recommend niche destinations for food lovers or beach lovers and even a teahouse that reminds many of the Miyazaki movie Spirited Away!  Listen in to hear more Asian destinations to put on your list as soon as the world opens back up! Photo Credits: Tony G. and Alice L. Destinations mentioned in this episode: - Seoul, South Korea - Palawan, Philippines - Jiufen in New Taipei City, Taiwan - Bali, Indonesia - Chengdu, China Panda Cam! - Kauai, Hawaii, USA - The Maldives - Machu Picchu, Peru YouTube food channels recommended by listeners Rebecca and Caryl: Korean Bapsang, Just One Cookbook, Seonkyoung Longest, Lady and Pups, Marion's Kitchen, and The Woks of Life. Please subscribe/follow wherever you get your podcasts. Follow us on Instagram @theinfatuasianpodcast  Keep in touch email us at Infatuasianpodcast@gmail.com Themesong: Super Happy Jpop Fun Time by PrismicStudios  

Olav ist ein deutsch-österreichisches Startup, das Pfannen, Messer, Woks und Töpfe direkt via Internet ohne Zwischenhändler an seine Kunden verkauft - ganz nach dem immer populäreren Direct 2 Consumer-Modell. Im Gespräch mit Jakob gibt Christina Einblicke in die Herausforderungen eines Hardware-Startups, ihre Kochkurse mit Haya Molcho und warum Investoren sie dazu brachten, Bootstrapping zu machen.

The glee team are finally reunited before getting back to business at the Pots and Pan-Pacific Cooking Conference. See acast.com/privacy for privacy and opt-out information.

I was happy to have my niece, Renee, as a guest to share her experience as a fan and supporter of the annual WOKS Talent Show(s). Though she followed my generation, her experience was the same as mine. The participants/contestants were amazing! They were singing and dancing. Some of the singers were a complete surprise due to their social reputations. There were no fights - no gun violence.

I dare you to find a nonstick skillet, for stir-frying, that's durable, easy to use, has a large capacity, and has a long-lasting, slick nonstick surface without a lot of maintenance and all of that for a reasonable price.

A comedy podcast where a married couple reads amateur erotica and tries not to die laughing. Episode 14 2 sexy? Stories If you enjoy the podcast be sure to subscribe and follow us on social media. Twitter @ThatsSexycast Instagram @ThatsSexyPodcast Tiktok @ThatsSexyPodcast Disclaimer: This podcast contains sexually explicit content. Listener, discretion is advised, Basically, NO ONE under 18 should be listening to this.

True faith can’t be forged. The inside us must match the outside. And both are important. Message shared by pastor Mac McCarthy.

God’s word is not meant to simply inform us, its purpose is to bless and transform us. Message shared by Sarah Jones

When Bitcoin first appeared out of digital thin air, it was hailed as having the potential to upend the way people spent money. But more than a decade later, cryptocurrency is still only trickling into the mainstream. This week, Tesla bought $1.5 billion worth of Bitcoin and said it plans to start accepting it as a form of payment for its electric vehicles. The price of Bitcoin immediately spiked as the move seemed to signal a shift toward broader acceptance of cryptocurrency in general. But is this just another fleeting Elon Musk stunt, or will it actually be a sustainable way of doing business? This week on Gadget Lab, WIRED staff writer Greg Barber joins us to talk about Tesla's crypto plans, the reemergence of Dogecoin, and why the blockchain hasn't exactly revolutionized currency yet. Show Notes:  Read Greg’s story about Tesla and Bitcoin here. Read more about how WIRED lost over $500,000 in Bitcoin here. Don’t miss Greg's CRISPR cow cover story. And here’s a good David Bowie playlist. Recommendations:  Greg recommends the cooking website The Woks of Life. Mike recommends the Off the Record: David Bowie podcast from iHeartRadio. Lauren recommends the New York Times documentary Framing Britney Spears on Hulu. Greg Barber can be found on Twitter @GregoryJBarber. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. If you have feedback about the show, or just want to enter to win a $50 gift card, take our brief listener survey here. Advertising note: WIRED Brand Lab is a creative studio from the publisher of WIRED. Gadget Lab and the WIRED newsroom are not involved in the creation of Brand Lab content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For the next few weeks, Get WIRED is bringing you episodes from Gadget Lab, WIRED's weekly tech news podcast! Be sure to subscribe here or wherever you get your podcasts. When Bitcoin first appeared out of digital thin air, it was hailed as having the potential to upend the way people spent money. But more than a decade later, cryptocurrency is still only trickling into the mainstream. This week, Tesla bought $1.5 billion worth of Bitcoin and said it plans to start accepting it as a form of payment for its electric vehicles. The price of Bitcoin immediately spiked as the move seemed to signal a shift toward broader acceptance of cryptocurrency in general. But is this just another fleeting Elon Musk stunt, or will it actually be a sustainable way of doing business? This week on Gadget Lab, WIRED staff writer Greg Barber joins us to talk about Tesla's crypto plans, the reemergence of Dogecoin, and why the blockchain hasn't exactly revolutionized currency yet. Show Notes:  Read Greg’s story about Tesla and Bitcoin here. Read more about how WIRED lost over $500,000 in Bitcoin here. Don’t miss Greg's CRISPR cow cover story. And here’s a good David Bowie playlist. Recommendations:  Greg recommends the cooking website The Woks of Life. Mike recommends the Off the Record: David Bowie podcast from iHeartRadio. Lauren recommends the New York Times documentary Framing Britney Spears on Hulu. Greg Barber can be found on Twitter @GregoryJBarber. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. If you have feedback about the show, or just want to enter to win a $50 gift card, take our brief listener survey here. Advertising note: WIRED Brand Lab is a creative studio from the publisher of WIRED. Gadget Lab and the WIRED newsroom are not involved in the creation of Brand Lab content. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Following Jesus involves finding your significance in Jesus. Message shared by pastor Mac McCarthy

“As the community grows and people come back, they start wanting to know more about us and where we're coming from. We wanted to make that really clear--the origin of all of these recipes and of our family.” - Sarah LeungThe Woks of Life has opened the door for many families to connect over the food and memories they love. The Leung family, Bill and Judy, and daughters Sarah and Kaitlin started the blog to document their favorite Chinese dishes and family memories in 2013. Food has been a central part of their family's heritage. Sarah’s grandpa was a chef in the New York Catskills and Sarah’s dad, Bill, worked with him in the restaurants.Today, their blog is recognized as an authority for Chinese cooking and has sparked a robust online community. They developed their beloved editorial lens by capturing sincere experiences and rich memories with food as Chinese Americans. We talk with Sarah of how her family found their voice and supercharged others to share theirs too.Highlights, inspiration, & key learnings:Origin story. Sarah and her sister realized they weren’t eating the food of their childhood without their parents around.Role modeling conversations. Attaching memories to recipes.Spark of community. Realizing that the blog was bigger than just their family.Creating an editorial lens. Capturing the breadth of experience people have with Chinese cuisine.Responding to feedback. Keeping the blog “living and breathing” and always improving.

We rely on stir fries to get dinner on the table fast, but we've never dedicated an entire episode them...before this week! Listen in for an easy, listener-recommended broccoli and chicken stir fry from Bon Appetit, a stir fry sauce to keep in the fridge from Woks of Life and the American Chinese food classic, Singapore noodles. Support the show (https://www.patreon.com/dinnersisters)

The holidays are coming up! Time to stuff our faces with food and spend valuable time with friends and family. But have you ever stopped to think, what about food brings people together? How is food important to our identities and our cultures? In this episode, Lulu and Yaya speak with Grace Shi, creator of Woks for Washington--a grassroots nonprofit initiative based in the Washington, DC metro area, to discuss the history and significance of Asian food in today's culture, what exactly are lunchbox moments, and why food is one of the greatest tools for activism and promotion of diversity. Woks for Washington: https://woksforwashington.com/ Produced and Edited by Lulu & Yaya Intro & Outro Music by Ramen the God Intermission Music: https://www.youtube.com/watch?v=pKSc7LEhFxM © 2020 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/asiangirlinawesternworld/support

You know, it feels like we haven’t asked each other “So, how are you doing? Really?” in a bit, and we’re taking this podcast as an opportunity to do that. We get into pandemic socializing, news-consumption, and soup-making. Recommended pairing for this ep: a walk.   A couple NYC-specific food things helping us get by: Pierless Fish for seafood and For All Things Good for masa for Claire’s taco nights.   Chris’s new desk, and Thomas’s recent read Hate Inc. that’s informing Erica’s media consumption.   The gray-on-gray-on-gray Birkenstock shearling clogs Claire scored, and the Hobonichi planner that’s keeping Erica’s 2021 mood up.   It’s (coconut-milk) soup weather, ok? Erica’s making coconut curry noodle soup from The Woks of Life, coconut corn soup from Smitten Kitchen, and curried lentil, tomato, coconut soup by Yotam Ottolenghi.   For running in the cold, Claire recommends a Patagonia down hoody and neck gaiter, a Uniqlo down vest, and Yaktrax for snow/ice. Also, The Strategist has a good guide by temp, and Runner’s World will give you gearing-up recs based on the conditions.   For more of this sort of thing, do you know about Secret Menu?   And! You can always, always get us at 833-632-5463 and @athingortwohq.   Get that good skin with Rory’s nightly defense treatment for only $5. YAY.   Produced by Dear Media

Trump is the center of all the news today. --- Support this podcast: https://anchor.fm/dan-rodden/support

This month the entire Dinner Sisters community cooked from Cookie and Kate. We had a great time making her whole-food, vegetarian recipes. From dinner to dessert, to breakfast, we had a blast. Not to mention all the chatting in the comments. Special shout out to Madeline for the voice memo and Megan for the email. October is The Woks of Life, a family run blog all about Chinese food (and more!) Join us on our Facebook group. We're having a blast. Want to support the Dinner Sisters? Check out our Patreon. For ten dollars a month you can join us at our live cookalong. Thanks so much for your support to help us keep writing and cooking with you!

Hamza Aboulfeth est Fondateur et PDG de Genious Communications https://www.genious.ma/, premier Registrar en Afrique du nord à être accrédité par l’ICANN, l’organisation internationale responsable de la régulation et la gestion des noms de domaines.  Genious propose des services autour de la gestion des noms de domaines, hébergement de sites et infogérance, et compte plus de 20.000 clients récurrents Hamza est depuis 2016 un Entrepreneur de la Food Tech, cofondateur du premier restaurant connecté et plateforme de commande en ligne FOD - https://www.fod.ma/. Plus récemment, il a lancé Ondemand.ma, plateforme destinée aux professionnels en marque blanche en mode Saas pour la livraison rapide, sur laquelle a été développée également Freshk.ma, site en ligne de livraison de fruits et légumes frais Hamza nous partage les principes fondateurs de ses différentes activités « On demand », fruit de ses expériences entrepreneuriales passées :   Donner le pouvoir au client, lui permettre de tout faire lui-même et en self service Offrir une Expérience rapide, ludique et personnalisée  Bâtir une plateforme sur mesure pour les professionnels: intégrée, transparente et scalable Dès l’âge de 12 ans, Hamza passe plusieurs heures dans les cybercafés, depuis sa ville natale de Marrakech à apprivoiser les technologies de l’internet. Autodidacte, il se forme aux techniques d’hébergement  en hackant des serveurs et ce pour mieux apprendre plus tard à les protéger. A l’âge de 15 ans, il développe des scripts qu’il vend via le Tchat IRC. Il nous raconte comment la famille était obligée de l’accompagner pour qu’il puisse encaisser 50 Dhs, reçue par mandat postal. Cette passion va l’amener à détecter le potentiel grandissant des services d'hébergement Internet au Maroc, mais à devoir repasser son année du Bac. Il rentre au Maroc en stage, crée l’entreprise Genious en 2008 et se délivre à lui même une attestation de stage. Il poursuit des études d’Ingénieur en France et devra assurer une gestion à distance de l’affaire pendant encore deux ans. « Je ne regrette pas d’avoir choisi le chemin de l’entrepreneuriat … et de la galère !! » Il nous partage ses enseignements d'entrepreneur   : Mettre en place une base saine et solide puis construire petit à petit   Le plus important c’est la marge et le résultat Comment on passe par paliers progressifs de 0 à 20.000 client récurrents et de très grands comptes comme le site Hespress avec 160.000 connexions simultanées L’Obligation de prendre quelques décisions à contre cœur pour réduire les charges et sauvegarder la pérennité de la société L’idée de FOD.ma viendra avec son premier projet dans la restauration, en tant qu’investisseur dans Sushi Express, avec un modèle innovant : commander via une application chez le livreur le plus proche, un format plateaux et prix unique, des sacs isothermes. Amoureux de challenges, et en dépit d’un lymphome hodgkinien diagnostiqué très tôt. Les limites de ce premier projet (invendus, problèmes de fraicheur,…) vont le conduire à revoir le modèle avec une carte plus variée, une plateforme intégrée de commande en ligne pour commander en moins de 15 secondes sans inscription, préparation et livraison avec un système de tracking évolué, sur le modèle des Shadow Kitchen des plateformes de type Uber et Deliveroo, qui gèrent leurs propres cuisines avec leurs best sellers  C’est ainsi que Sushi Epress va évoluer en FOD " Et si on a pu livrer des sushis, qu’est-ce qui nous empêche de livrer des Pizzas, Burgers, Woks,…"  La plateforme ( https://vimeo.com/411724435 ) a été développée par Genious et s’est enrichie au fil de l’eau, pour répondre à chaque problématique rencontrée. La technologie a fait l’objet de son Mémoire de MBA à l’EM LYON : L’agilité dans un monde entrepreneurial complexe  FOD.ma a connu une croissance importante jusqu’à mobiliser des équipes de cuisine de 20 à 25 personnes entre les deux sites, Marrakech et Casablanca, avec jusqu’à 30 livraisons simultanées. FOD a une équipe de développement et communication étoffée: 8 personnes et un budget Marketing de 4000 dollars par mois  Hamza met la main à la pâte et fait les choses dans les règles de l'art pour offrir un service de qualité  "J’ai du voir 200 vidéos pour faire les pâtes de pizza. C’est ma recette de pizza, c’est ma recette de pâtes ! " Hamza fait confiance a son instinct pour continuer à se développer avec le rêve de lancer ce service dans toutes les villes du Royaume

Wir können gerade nicht reisen. Das ist schade. Aber Tofu, Sake und der Wok sind starke Verbündete gegen das Fernweh.

In this episode, Chelsea answers your questions — in a responsible, socially distanced way — about coping with isolation, handling fear and anxiety, and planning for a future that feels uncertain. To learn more about Intuit’s suite of products: https://intuit.me/2NS2yAq To get started with QuickBooks today: https://intuit.me/TFD Subscribe to The Financial Confessions podcast here: https://lnkfi.re/1QYK1e4R For our favorite moments from The Financial Confessions podcast, subscribe to our highlights channel here: https://www.youtube.com/channel/UCNRL-_4emfF_ZamFOWCF2rg Investment expert Amanda Holden: https://www.instagram.com/stories/highlights/18136002178032637/ The Woks of Life: https://thewoksoflife.com/recipe-list/ Stimulus package explainer: https://www.nytimes.com/article/coronavirus-stimulus-package-questions-answers.html COVID support subreddit: https://www.reddit.com/r/COVID19_support/ The Financial Diet site: http://www.thefinancialdiet.com Facebook: https://www.facebook.com/thefinancialdiet Twitter: https://twitter.com/TFDiet Instagram: https://www.instagram.com/thefinancialdiet/?hl=en

TODAY’S TOPICS: Cooking tools for the kitchen!

On today's Facebook Fallacy Friday, Woks and high heat "killing" gluten are debunked. ⚠️ URGENT PRODUCT ALERT via Gluten Free Watchdog, LLCPike Place Smoked Salmon Chowder. Outer packaging includes gluten-free claim. Ingredients list doesn't include gluten ingredient. Inner plastic pouch containing chowder includes a stamp that reads Contains Wheat. ❗️Manufacturer confirmed chowder contains wheat.Want your Gluten Free News delivered to your Inbox? Subscribe to our newsletter community: http://eepurl.com/bZkRw1 See acast.com/privacy for privacy and opt-out information.

In which we learn the not so gentle art of seduction.

The episode titles are just getting weirder and weirder. We promise you it is relevant to the episode! This weeks episode (2 weeks late mind, don't hold it against us) is chock full of mispronunciations and a couple of stories about birds. Sarah starts us off by talking about the world's deadliest bird - even though she still doesn't know how to pronounce it. Daly tells us the story of a ritual gone wrong involving a wok and Els finishes with the tale of Aeschylus and his untimely death. We finish as always with some girl crushes to lighten the mood. And then we talk about Serial for a while, because we're still invested. The episode contains a load of swears, loud female voices and a load of nonsense. Enjoy!

First Segment: Pure Imagination Studios. Joshua Wexler, Chief Executive of Fun. Pure Imagination Studios started in 2012 as a diversified entertainment company built by a team of creators who shared a true passion for storytelling. Since then, clients and projects have been increasing in quality, quantity, and magnitude, and we cherish every single one of them. In 2017, with a portfolio of more than 50 projects and dozens of clients who trust us to produce their content, we challenge ourselves every day to bend the lines between imagination and reality. We also treasure every opportunity, partnership and alliance that allows us to learn and innovate in the field of entertainment.   Second Segment: Computer and Technology News. Today's Topics Include: Robotic Wok's Take Over A Store Lyft Brings Self Driving To Vegas Half Million Pacemakers Need A Patch New MoviePass Competitor The Race To 5G And more! For full show notes, check out ComputerAmerica.com!

When Josh Grinker, chef and co-owner of Kings Co. Imperial started out, he first fell in love with the technique of cooking Chinese food, specifically working the wok. Only years later did the question of cultural appropriation start to arise. But for Josh and his business partner, chef Tracy Jane Young, their respect and passion for Chinese cuisine has never been about profit: it's always been about paying homage to Chinese philosophy and flavor. On this episode, we talk about how the discussion around appropriation has evolved, the difference between appropriation and multi-culturalism and what lessons Josh has learned outside of the kitchen. Meant to Be Eaten is powered by Simplecast

Netherton Foundry make pans the way they were made 200 years ago. They know where every part comes from. They know everyone who supplies them parts. They believe in making things that are simple, better, beautiful and last for ever. The company is run by Neil and Sue Currie in Shropshire and I spoke to Neil at The Good Life Experience in September. We talked about what they do, but most importantly we talked about why they do it.

No one is righteous. Those are difficult words to hear and even harder to accept. And yet, Paul is going to drive home once again the fact that what makes the good news about Jesus Christ so great is the very bad news regarding man’s sin. There is no one who deserves salvation. And there is nothing anyone can do to earn it, either. No one is righteous. That’s bad news. But the good news is that we can be made righteous through faith in Christ. What we could never achieve on our own has been made possible for us through the death of Christ. Chapter 3 of Romans is a powerful statement regarding man’s hopeless sinful state and God’s gracious gift of salvation and justification through His Son. We are made right with God, not by human effort, but by simple faith in the sacrificial death of Jesus. The bad news is overcome by believing the good news about Jesus and His sacrifice on our behalf.

This week on Cooking Issues, Dave and Nastassia talk fireworks, woks, truffles, fruit trimmings, hams, induction ovens, pressure cookers, and more. Also, we're happy to report that our listener and his friends who got sick foraging for wild carrots and drinking questionable well water are alive and well!

The Woks of Life The Woks of Life is written by Bill, Judy, Sarah and Kaitlin a family that has been cooking and serving up meals for a combined 139 years. Their blog is for anyone looking to try their hand at grade A authentic Chinese cooking whatever their background may be. The Woks of […] The post 103: Kaitlin Leung: Connecting with Family Through Cooking first appeared on The Dinner Special podcast.

Terri Avery is a 30-year veteran of the radio business. She started her career at radio station WWRL in New York City as an intern. She was then named assistant music director and worked part time on the air. Her career took her to Dallas where she worked as a midday on-air personality at KKDA-FM, later becoming music director and then assistant Program director. After 10 years at KKDA, she added more credits to her resume in Texas working at KMJQ in Houston as program director, before returning to KKDA as Operations manager and entertainment reporter for the then, local, Tom Joyner Morning show. She’s done a stint in the record business with Mercury records before going to WWIN/WERQ in Baltimore. Soon after, becoming Director of Programming for Radio One. After 6 years, she went to work at the National Association of Broadcasters in Washington, DC. After a year there, she got recruited to work for Davis Broadcasting in Columbus, GA as Program director of WFXE, WOKS, and WKZJ. In 2001,Terri, then got recruited by CBS Radio in Charlotte to be Program director of WBAV. After a year as Program director at WBAV, she was promoted to Program director over the three urban stations in Charlotte, WPEG, WBAV and WGIV. In 2003, Market manager Bill Schoening promoted Terri to Operations manager/Program director over the two urbans, WPEG and WBAV. The stations WBAV/WPEG consistently reign in the Top 3 in Charlotte Neilson ratings, the system that measures radio listening in Charlotte, Gastonia and Rock Hill. She a recipient of the Living Legends Foundation’s award for her many achievements in radio. She has been named as the recipient of the annual MIW (Mentoring and Inspiring Women In Radio) Radio Group “Achievement in Programming” Award and recently named one of “The Best Programmers” in the country from Radio Ink, a radio trade publication.    

Jack's out today; The system worked!; MailBag; Does Tesla equal conformity?; Panda Express and their huge woks; Kim Jong Un is still incapacitated