Podcasts about ysanne

In een afgeluisterd gesprek hoor je twee tienerbroers die de 15-jarige Tim van der Steen hebben vermoord. Ze bespreken hoe ze de schuld vooral aan de jongste kunnen geven, omdat hij vanwege zijn leeftijd de laagste straf krijgt. Zijn de straffen voor minderjarigen te laag? Is een maximale straf van 1 of 2 jaar een lachertje? Presentator Maaike Timmerman gaat in gesprek met misdaadverslaggever van De Telegraaf Mick van Wely, kinderrechter Susanne Tempel en Ysanne van ‘t Zelfde, de moeder van de vermoorde Tim. Journalist Noa van Oostrom duikt in de cijfers en achtergronden.

24 11 2024 02 Radio Revista Ysanne Gayet by ABC Color

In this episode of It's A Bonny Old Life, Bonny sits down with astrologer, speaker and writer, Ysanne Lewis. Ysanne talks about how she got into the world of astrology, her work in colour theory and how she links astrology and colour, and she gives an insight into how star signs, moon signs and horoscopes can affect you in your everyday life. Bonny talks about her recent reading with Ysanne and reflects on recent changes in her business that just so happened to coincide with a retrograde period of time. Ysanne shares her thoughts on the importance of finding time to pause in all aspects of life, working with conflict and the reasons why you should always think before you speak. They also discuss the ways in which your star sign can impact your relationship with other people, and how astrology can help you find the right time for certain important events in life. To find out more about Ysanne Lewis, you can find her website here, and follow her on Facebook here and Instagram here.

Ysanne Lewis is based near London, in Guildford, and has worked as a professional astrologer, forecaster and timing expert since 1979. She works internationally in Europe, USA, many European countries, Iceland, HK, Oman, Dubai and S. Africa. She acts as a navigating bridge between the maps of the heavens and our inner maps and landscapes. Her consultations in person or via zoom or skype are for families, individuals, businesses, start-ups and events, partnerships, babies charts for parents and grandparents, re location and career direction and changes. She is a public speaker, radio presenter and the published author of The Time Catcher: a book reminding us all of the magic and mystery in life and how there is symmetry parallels and geometric connection between the cosmos, the atom, in plants and in our bodies. She recently appeared on ITV's This Morning Programme, being interviewed by Dermot O'Leary and Alison Hammond about babies charts #babyastrologer     Listen to this inspirational The Thoughtful Leader episode with Ysanne Lewis about astrology and how it affects your life and being a thoughtful leader. Here is what to expect on this week's show: ●     Astrology is the second oldest profession. ●     After decades of work, simplicity is the best. ●     Inexperienced astrologers can cause more harm than good. ●     The moon cycle influence professions and physical attributes of nature. ●     Decisions you can make to time important events. ●     Leo season is a great time for events. ●     Thoughtful leadership and timing are synonymous   Connect with Ysanne: www.ysanne.com Connect with Mindy: URL: https://www.mindygk.com/ Twitter @MindyGK https://twitter.com/mindygk Facebook @mindy.gibbinsklein  https://www.facebook.com/mindy.gibbinsklein LinkedIn https://www.linkedin.com/in/mindygibbinsklein/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Paradise Loops is a groove infused mix series aimed to provide a backdrop of balearic, anthemic and nostalgic sounds on those sun-soaked glory days. Ysanne enters the frame for a wonderful selection of records that just go hand in hand with the stunning sun. It comes as no surprise when she's been working at Phonica records for the past year, along with a residency over on Aaja Music radio. Tracklist: Pharaoh Sanders - Greetings To Saud Alex Kassian - Spirit of Eden Aroma Pitch - Latin Lover Tape_Hiss - A Space That Sees Project89 - Clarity Alan Dixon - Do You? Paramida - Konbanwa [Ibiza Mix] Shanti Celeste & Saoirse - Solid Maas Mood II Swing - All Night Long David Morales - MOVIN' Joe Clausell - You Mutha Fucka Subb-an - State of Flow Alex Kassian - Oolong Trance [Club Mix] Palms Trax - Love In Space Ysanne - Unreleased

Lava hot podcast episode? This is a good one for you! This episode goes down south into Italy to the ancient city of Pompeii - you know, the one engulfed by a fiery volcano that covered everything and everyone in ash! Tune in as we discuss: Pompeii before and after the destructive eruption in 79CE Death, or life in action, on display? Our fascination with the plaster casts of the eruption's victims Ysanne's family curse that says no to her visiting Pompeii Greece's own prehistoric Pompeii, Akrotiri Concerts and events at sites of ancient trauma - yay or nay? Do we all just need to accept we're fascinated with death? Don't forget to sip on this week's cocktail while listening to this ep! Potential trigger warning: In this episode, we talk about death and disaster particularly related to natural disasters/volcanos. We discuss human remains and how we deal with death of the ancient world, today. Enjoy and let us know what you think of this fiery episode! Show notes: Suez Canal + Akrotiri A Day in Pompeii Animation (this is a super cool look into what the eruption of Mt Vesuvius looked liked) British Museum plasters casts on display Plaster Citizens of Pompeii

This week we are diving deeper into the world of Bosnia and Herzegovina. We chat about the break-up of Yugoslavia, and particularly, the horrific consequences this had for Bosnia. We look back at Nikki and Ysanne's trip to Sarajevo this year and take you through some of the best museums this city has. The museums we mention are the Museum of Crimes Against Humanity and Genocide, The War Childhood Museum, Gallery 11/07/95 and the Sarajevo Tunnel Museum. There is a trigger warning for this episode - we discuss facts of history that contain themes of violence, war, trauma, genocide, rape and crimes against humanity. Show notes: - Gallery 11/07/95 - Gallery 11/07/95 TikTok - War Childhood Museum - War Childhood Museum Tiktok - Sarajevo Tunnel Museum - Museum of Crimes Against Humanity and Genocide TikTok - MMM Episode 3 - Eurovision

This week we take a deep dive into the most iconic music event in the world – The Eurovision Song Contest. Dumbfounded by Nikki's obsession with Eurovision, Ysanne and Poli ask if there's more to it than sequins and off-key high notes. We take you behind the scenes and talk about the politics and history surrounding the contest, and particularly the dramas involving Russia and former Yugoslavian nations. Join us as one Aussie manages to change the perception of the Eurovision Song Contest to a Brit and Bulgarian who provide their own unique perceptions of growing up in the contest's sphere.

When did you know you wanted to be an artist?Who or what influenced your sound?What do you want to prove to the world what CT rap/hip hop sounds like in the industry? Ysanne talks about a famous artist she would like to be featured in a song with and vice versa?Ysanne talks about her musical theatre history Ysanne talks about her motivations when penning a new songYsanne talks about her new single "There I Go" Ft. KlokwiseFollow Us on Social Media:FB: That's My Sports PodcastIG: tmspodcastTwitter: _tmspodcast

Welcome back to another episode of On Repeat!This week our guest is the very talented Meena Ysanne from I Love StringsShe is a New York based, composer, arranger, producer, and violinist, and has worked, recorded and toured internationally playing violin, violawith some incredible names such as Smashing Pumpkins, Christina Perri and Tiesto. Not only that, but she has an equally impressive resume composing soundtracks for commercials, television and films, with her work featured on The Discovery Channel's The Lonely Planet Guides, and she has since gone on to work with Tilda Swinton and Aaron Eckhardt, HBO, BBC, plus recently composed the music for a beautiful VANS sneakers advert and worked with the illustrator Jo Ratcliffe for this beautiful Chanel illustration. Wow!In this episode we speak about music and activism, two very important and interwoven themes in Meena's work. We also speak about composing soundtracks, having a curious mind, and what it’s like to be an artist in New York City in 2020.Show NotesFollowing Meena on Instagram @ILoveStringsCheck out her website and further work on ILoveStrings.comLike on Facebook @ILoveStringsWe really recommend reading her BIPOC page on her website - It's a great starting point full of useful and important resources on BLM, information on organisations, plus ways to connect and learn more.Like this episode?Don't forget to follow, subscribe or share with your friends. If you're listening on Apple Podcasts, we would love a review or rating as well!Slide into our DMs on IG @OnRepeatThePodcast.Like us on Facebook @OnRepeatThePodcast See acast.com/privacy for privacy and opt-out information.

Emperor's Black Bones! Ysanne Isard has come back as a clone! And herself! What do Justin and Corey think about it?Next week we're finishing up The Clone Wars (2003) and then we'll be on to Alphabet Squadron! Email us your questions or comments at tapcaftransmissions@gmail.com and follow us on Twitter: https://twitter.com/TapcafPodcastTapcaf Transmissions is a Star Wars Legends Expanded Universe podcast hosted by Justin of the YouTube Channel EckhartsLadder and Corey of the channels Corey's Datapad and CoreyLoses

This week (Friday) we chop it up with another special guest. Ladies and Gentlemen this week's guest is the legendary Meena Ysanne @ilovestrings . Meena is a British composer, conductor and string arranger. Meena has worked with artists like Smashing Pumpkins, Elton John, Christina Perri and Hawkwind (to mention but a few). Meena and I discussed about variety of topics from music to culture to racial matters. Hope you guys enjoy this week's episode. We only strive to improve. Absolute Lesson Learned. #STRAP #MeenaYsanne #LessonsLearnedATW --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lessonslearnedatw/support

In a historically unprecedented pandemic where most of us are sequestered at home, astrologer Ysanne Lewis from Guildford, England, talks about turning challenges into opportunities. She looks astrologically at our current world situation, both leading up to it and influences that will come to bear in the future, for patterns and for words of wisdom to guide us as we hunker down in our homes.The Time Catcher: How to Time Your Actions to Turn Challenges into OpportunitiesChange Within, Change the World

Ysanne Lewis (ysanne.com) is a professional astrologer for over 40 years. As an Art of Timing expert, she explains the timing patterns and influences of Astrology on people, countries and historical patterns as well as using our inner navigator. Her award-winning book, The Time Catcher: How to Time Your Actions to Turn Challenges into Opportunities, is available on https://www.amazon.co.uk/Time-Catcher-Actions-Challenges-Oppportunities/dp/0953450716. While based in Guildford, England, she has an international clientele in such fascinating places as South Africa, Iceland, Hong Kong, Scandinavia, Croatia and Dubai.            

Did you know that pink can calm down prisoners and too much green in the home can make you indecisive? Find out more about how colours influence you in this fascinating podcast with astrologer, timing expert and colour therapist Ysanne Lewis. 

Sally Brockway interviews astrologer and timing expert Ysanne Lewis. Using astrology, she can tell you the best day to get married, when you should launch your new business and when it's time to carve out a new path. Ysanne has travelled the world speaking about the rhythms and messages in nature and the cosmos. She has clients from all walks of life and has written a book called The Time Catcher, which you can order here: http://ysanne.com/

Incorporating more vegetables into your diet is important to your health. Author Ysanne Spevack shares recipes and ideas from her creative book, "Vegetable Cakes: The Most Fun Way to Five a Day." A professional musician, composer and conducted by training, Ysanne (who goes by her nickname Meena) is also an edible gardener and author of 13 cookbooks. Her recipes demonstrated that vegetables can be used in recipes for cakes, pies, muffins and cookies with delicious results!This show is broadcast live on Wednesday's at 12PM ET on W4WN Radio – The Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Vegetable CakesBy Ysanne Spevack Intro: Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Ysanne : My name's Ysanne and the cookbook that I've written is Vegetable Cakes, the most fun way to five a day.Suzy Chase: So, we have our carrot cake, our Pumpkin Pie, and the good old Zucchini bread. Personally, I thought that was great until your cookbook came along. And, then I got to thinking, why aren't we using more vegetables in desserts?Ysanne : To be honest, I have no idea why forever, people have been making carrot cake and Zucchini bread and Pumpkin Pie and they've not though what to do with all of the other guys that are in the fridge.Suzy Chase: When did you first get the inspiration to write a cookbook about vegetable based desserts?Ysanne : So, I've been writing cookbooks for 20 years now. My first one was published in 2001 and there's been like 13 and I wrote a book for Rizzoli about food at the ranch in Malibu where I was based. I was the gardener. I was the head of the edible estate so, this beautiful place in the Malibu Mountains. And, so for like a few years I was in the garden, hands on with the vegetables, getting to know them on a personal basis on the vines and you know, that book was really vegetable centric and was exploring beautiful vegetables in plant based healthy contexts like salads and you know, vegetables and no strange ways. And, you know, really, I was not thinking about cake back then. But, I got to know the veggies really well. And, then the follow up to that, the one before vegetable cakes was a book of desserts so it was everything without refined sugar. That was kind of the angle for that book. It was called the No Sugar Cook book or Baking and Desserts, but I forget the name, but it was a no sugar book. And, then after that one, I was chatting with my publisher of that the book, Joanna, and we were just kind of chatting around what I might do next and really she sparked my inspiration. I'm going to go to give props to Joanna, she just had this kind of idea of like, "well, you know, you know vegetables and you know, cakes, so what do you think of like following that idea?" And you know, my initial thing was just like, this is so stupid. You know, I was going to be like, "I'm not in the business of gimmicky." That's kind of really the how to resistance around that. I was just like, you know, I create sensible, beautiful, elegant books. Why would I want to do something foolish?" And, then, but you know, I also am having an open mind and I guess that's almost the main promiser of this book almost is about, you know, helping people to open their minds in general. Honestly, that's kind of a theme for it because it's like, everyone including myself has so much resistance in initial thing. But, when when you go there is, I know you have, you know, and you've tried some of these recipes and you know this, there's really nothing silly, but when I was, you know, coming up with this thing, you know, I sat there and did that. I just kind of explored a bunch of vegetables and desserts in my kitchen and really got to understand that that's the flow between, the Rizzoli book about the ranch, which was, you know, caramelizing things and looking at how flavor balances with different herbs and how the vegetables kind of work and as the star of another kind of dish and then the no sugar book where it is just looking at, you know, baking and how to enhance sweetness and textures as well as flavors. And, so I kind of pull that stuff together in vegetable cakes, it's gonna, you know, help people open their minds to the most familiar things being in a different context in maybe every area of your life really. You know, the idea is like, "wow, it changes your perspective." Like suddenly things that you really were familiar with, you might be like, "well, maybe, maybe my preconception isn't necessarily the case." I mean, why not?Suzy Chase: I had another cookbook author recently explain Aquafaba to me, aka bean water. For people who aren't familiar with it, it's the water in your can of beans. Now what do you do with your bean water?Ysanne : I've included it in a few recipes. I kind of wanted to give a tip that you can't over whip it. So, this is why one of the many reasons it's awesome. With egg whites, you can over whip it, right? You can put your electric whisk in and buzz it up and it'll go fantastic and if you keep going it will turn back into mush. But, with Aquafaba that will not happen. Once you've got it up into the same thumb, the same peaks as egg whites. And, if you keep going, you wouldn't destroy it, it will just keep going. So, there's no reasons to hold back on whipping. And, so I always go over, I always whip it as far as it goes to being peaks, which is usually about, sort of six or seven minutes, that's longer than egg whites and then go another minute just in case. So, I would suggest eight minutes as a minimum. So, I've used it as the base for a pavlova for a radish pavlova recipe in the book, which I'm really happy with. And, I took like a month experimenting, by the way, that was the recipe that got the testing more than any other, every night for about a month. I was living in Brooklyn. It was winter, there was no going out anyway. Every night I sat there and whisks Aquafaba be will to a minimum of eight minutes and then incorporated it with various ingredients and stuck it in the oven and every night for a month, pretty much it failed until finally it didn't fail. And, that's the recipe that you have in the book to enjoy. But, sugar, that's the one recipe in the book that has refined sugar and you really shouldn't change that. Refined sugar is essential in my experience for Aquafaba, bean water, to become a pavlova like a serious large meringue. It's something to do is the structure of sugar. You know, how it works. It's not just a sweetening agent. Refined sugar is also the basis of so many of those kind of spun sugar kind of things. And, there's something around that. I believe that scientists actually haven't figured out yet why bean water does work in a similar way to the protein of egg whites that nobody really understands what's going on there yet, which is kind of exciting. But, yeah, that's how you bean water in this context. It's like a large amount of whisking. And, if you're using it for a pavlova, you have to use refined sugar. Do not sub that out for any kind of non refined sugar sweetener.Suzy Chase: On page 34, you have an asparagus sesame cake. Talk to me about the texture of this cake and your decision to incorporate full spears of asparagus into this cake.Ysanne : So, the texture is, squishy, Asparagus for me, it's so celebrated in Japan. I mean, so many cultures enjoy asparagus. And, I was tempted to go to a kind of Italian kind of thing but I just, I'm intrigued still. It's just such a different flavor palate than the one I was raised in in London or the one that I live with now here in the states. And, so for me it's, intriguing. So, yeah, I wanted to draw from Japanese culture, Japanese cuisine, they do use barley flour a lot more and it has such a gentle sweetness and then much is visually, it bumps up the green. I kind of, I've used it in a couple of recipes in here, but also the bitter kind of flavor I think in a cake context is really interesting. And, then black sesame seeds as well visually on the flavor of that, it goes so well with asparagus. And, then I went to chili flakes, which is, I guess the unusual ingredient in this cake, asparagus is not already unusual. So, I was just, you know, I figured, let's try, I mean, why can a cake not have a little kick while we're at it? So, there's a tablespoon of chili flakes there. It's, you know, it's a sizable amount. And then I went to shiso leaves because I can never resist shiso leaves in cocktails in anywhere. So, yeah, shiso leaves are in. And, then I kind of was like, at this point I want to bump it into the cake while, so vanilla is a go to, but anything tasting sweet and smelling sweet. And, then I wanted to put some almonds in there as well. So, yeah, that that makes a squishy Japanese kind of cake where you can see the asparagus spears. I've not blended them. So, you know, there's a visual, that's , I think, quite elegant to look at. Excuse me.Suzy Chase: Is it a cake or is it a sculpture? Um, no, it's your Godzilla cake. I can honestly say this was a first for me. Please describe this cake.Ysanne : So, I'm hoping that all of your listeners know what a Romanesco cauliflowers is because if they haven't, like, seriously guys, you need to look this up. Go on the internet. If this already one thing you look up after this podcast it's Romanesco cauliflower or sometimes it's called Romanesco broccoli. Same thing. Look it up. Have a look at the images on your browser. And, you will agree with me that, you know, I mean, I've never met a Romanesco cauliflower, but I didn't want to frame and hang on the wall as art. Kind of thought I have to do something in a cake with a whole one because that I'm not pulverizing that thing. I'm not telling you to take that beautiful Romanesco and shred it. No, I'm like, let's frame it with a cake. So, that's the Godzilla cake. The name Godzilla cake because once I've made this thing, I was like, it, I mean, it's a Godzilla. It's like a monster's coming out of the cave. First reaction is the comedy reaction. Like, the first reaction is the, "Oh my God, what is going on here?" But, then see, because it is so overwhelmingly pretty, this vegetable, you know, there is that, that there's, you can't help but admire it. And, there's, you know, the, again from the cognitive psychotherapy kind of place, it's like weird because it's green. Okay. So, automatically your brain is in a non compute, but that kind of again works in our favor because it's kind of suspending disbelief. There's like a, it's just so strange that they can't resist. And, I'm talking about children but also like it's quite an adult flavor profile for the adults, I mean there's the coconut and that I'm so coconut and cauliflower, you know, think about it goes together. It just does. And, then from the savory kind of, you know, it's kind of taken also from the whole baked cauliflower thing. That's the thing right now, kind of the cauliflower steaks kind of idea, which was actually in my book for Rizzoli, the ranch, we had cauliflower steaks and you're looking at whole cauliflowers and baking them. So, instead of doing it with olive oil and salt and pepper and whatever, and doing, you know, the savory thing, I kind of took cardamom but I've kind of covered the cauliflower with a coconut oil but then I bumped up with cinnamon 'cause cardamom and cinnamon they go together, right? So, I've kind of drawn from the classic flavors of a savory cauliflower bake kind of thing and then bumped it up. There's maple syrup and coconut and cardamom and cinnamon. Like, hopefully your mouths are watering by now. Like it actually is. Delicious. It's an elegant flavor profile and kind of quite fashionable as long as it's like on trend with coconut stuff.Suzy Chase: On Tuesday I made your recipe for Red Radicchio cake on page 32, this was one of my most surprising recipes I've made on this cookbook podcast. Briefly go over what goes into this cake and then I want to talk about it.Ysanne : So, the ingredients are, we have, coconut yogurt, excuse me, 'cause I wanted to make it dairy free. Everybody does not want to make it dairy free. You can use regular yogurt but coconut yogurt, is what's in there? And, then we've got the zest and juice of half a lemon. I think I mentioned earlier about my thing about organics, but it's so important use and organic lemon if you're zesting. And then your olive oil. So, so far we're kind of making a dressing, right? And, then you've got radicchio leaves. So far it's a salad. Then you got some eggs because we're making a cake and coconut sugar 'cause I love coconut sugar. I kind of wanted to talk about that after. Yeah, that's in there. A gluten free, plain flour, all purpose. You know, just that mix that you can get. Again, if gluten free isn't a thing he can use just regular flour. Personally I'm a fan of inclusive desserts, so that's I guess why there's a lot of gluten free, dairy free, sugar free stuff in my life because I really love to make a dessert that everybody at the table can eat the guy that loves his donuts. The girl that's like Paleo, Vegan, super skinny, doesn't eat anything. I want all those people to eat together when it comes to dessert. So, yeah, inclusive means high on flavor. Deliciousness, sweetness. So, the donut guy is going to want it, but you know, free of anything that might be an allergen, or in some way nasty so that she'll eat it too. So, yeah, those things with polenta, dry tarragon, I mean at this point, you know, really it's still a salad and then we've got like some cinnamon, we have black pepper because it's basically salad and some sea salt or pink Himalayan salt I prefer, and some baking powder. And, then you're just going to decorate it with some tarragon, some fresh sprigs of tarragon, and so it's a very salady cake.Suzy Chase: I thought it was going to be the savory salady, polentay cake and that little tiny bit of coconut sugar sweetens it so nicely. It's a fooler if you ask me.Ysanne : Thank you. I'm so glad that it fooled you. Yeah, no, I mean that's quite an honor. The uses is as somebody who knows what you're saying in the kitchen. I guess the cinnamon helps bump it up as well. I mean you can use cinnamon in a savory context. I think, everybody's thrown it into a bolognese sauce at some point, you know, but like it's basically from the sweet kingdom, cinnamon, even though by itself it's not sweet, right? It's not sweet guys, like lavender isn't sweet, but it's all about context? But, yeah, this is basically a salad that I bumped up. Then so the coconut sugar, I did kind of want to briefly mention why I love coconut sugar so much. So, it's a traditional ingredient. This is not a new fangled thing. My favorite ingredients are always traditional. In fact, you know, kind of steer away from anything unless it's been tested on at least a couple of generations if possible. So, coconut sugar has been going for a millennia. I mean it's at least a thousand years old, probably older. In Indonesia. the coconut trees there, or palms, forever, a guy has been tying a rope generally a guy, I think always a guy actually, tying a rope between his ankles, shinning up the coconut palm and before the coconuts come and they have long skinny ones over there, well you know, every kind of palm, but those ones are super long, skinny. So, it's a very skilled job. Shins up there with a knife, slits the flower, the blossom that's up there, a little piece of the blossom, just a quick one cut to drain off the nectar in the flower. Really important that he doesn't damage the flower because if he does, no coconut's right? I mean it's like any fruit, there's a flower first, then that gets pollinated, then it becomes the fruit in that case, the coconut. So, you really don't want to damage the flower that you can drain off some of the nectar and the bees will still come and pollinate that thing. You'll still get your coconuts. And, so he'd drain off the nectar shin all the way back down the palm, carrying the nectar in a little pot and then tip it out into a long narrow tray and the sun then evaporates off the water and in the bottom of the tray you're left with are kind of sticky toffee kind of residue. And, you the then grind that up and that is coconut sugar and so it's basically flower nectar of the coconut plant full of nutrients. So, many minerals in there, such a slow release of sugar. It's got a much lower glycemic index than any of the different cane or beet sugars. So, it's a really beautiful old traditional ingredient that we can now get in the states. It's not everywhere, but it is, it's fairly easy to find now. So yeah, that's one of my favorite sweeteners.Suzy Chase: So, I'm dying to hear about your other love, music. Talk a little bit about how your food and music perspectives intersect.Ysanne : I've been writing cookbooks since about 2000, but music is definitely the thing I'm best known for. I guess the easiest way to explain it is I smashed pumpkins and bake 'em. I'm a composer and a conductor and a musician and I've toured and recorded with artists, including the Smashing Pumpkins, Elton John, Tiesto, Christina Perry, I guess Hawkwind back in the mist of time in my early years. And, simultaneously like so many musicians I have been passionate about food. You know, as I mentioned earlier, I was in Japan, music brought me to Japan, but you know, while I was there, and this was a long time ago, it was the late nineties. So, yeah, there were traditional foods there, it was incredible to land and discover this whole world of food while I was there for music. And, I guess also you're more likely to go to a fancy restaurant at some point, so get exposed to stuff at that end and you're more likely to go to a super non fancy side of the road, you know, while the tour bus is stocked kind of joint. I mean I went to the Royal College of Music and studied composition and conducting with violin, and so that was the first thing. But, you know, I was writing about organic food from a political perspective actually. It was, absolutely not about flavors in the 90s. It was looking at, you know, how farm workers are treated and how animals are treated. And, looking about how organic, you know, really does address a lot of those issues for people. You know, I was vegan for a few years and for me, organic was the thing that allowed me to eat non plant foods because the cruelty just isn't there. And, the toxins aren't there and if you're treating animals with respect, you know, that was a whole world. So, yeah, it was always the conceptual ideas and the history, food and the future of food, which is kind of my latest book. And, it's all that as much as just, you know, enjoying eating your food. And, and that's the same with music really. It's the same ideas that, I mean, the Smashing Pumpkins are known for conceptual ideas, right? I mean all of these artists that I've been associated with and have worked with and have, yeah, I spent time with, we're talking about ideas and history and the future and how these things intersect. So, for me, it's, it's one continuity like being a composer and being a writer. It's really two sides of the same coin.Suzy Chase: Now to my segment called My Last Meal. What would you have for your last supper?Ysanne : I mean, I guess chocolate with coffee, right?Suzy Chase: Sure.Ysanne : Thanks.Suzy Chase: So, where can we find you on the web and social media?Ysanne : So, I've got three presences that the main one, for you guys is tastecolors.com. That's my food world. My music world is, Ilovestrings.com, strings as in violin and things. And, then I have a third entity, which is a music and food all at the same time, and that's yntegrity.com and that's with a Y. Y-N-T-E-G-R-I-T-Y.com and my socials, I do all of the socials, well, the platforms and they have links from those three websites. So, tastescolors.com, Ilovestrings.com and yntegrity.comSuzy Chase: Well, you have certainly encouraged us to widen our perspective and enter into a brand new parallel world of possibilities. Thanks so much for coming on Cookery by the Book podcast.Ysanne : Thank you so much for having me, Susie. Glad to be here.Outro: Follow Suzy Chase on Instagram at Cookery by the Book and subscribe at cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery by the Book podcast. The only podcast devoted to cook books since 2015.

NWP welcomes Ysanne Spevack! Ysanne Spevack has cooked and created edible gardens for William Shatner, Patrick Dempsey, Joshua Bell, and Angela Lindvall, as well as managing the edible estates at The Ranch at Live Oak in Malibu, CA, and being an instrumental part of the team that created their best-selling book, 'The Ranch at Live Oak Cookbook' published by Rizzoli NY.  Born in London, she has lived in the USA since 2004, between New York and Los Angeles. Her international experience is integral to her perspective on food, which is often inspired by healthy California living, New York style, and eccentric Britishness.  Ysanne Spevack's latest cookbook, 'Vegetable Cakes' was published in November 2018 in the UK to widespread acclaim, from a double page feature in the UK's Daily Mail newspaper to a 4-page feature in The Lady Magazine.  Her first cookbook was published in 2001, so she's an originator for plant-based and innovative, healthy foods, and is recognized as one of the UK"s organic food pioneers. She wrote a cookbook for Whole Foods Market in 2004, and for The Ranch in Malibu, America's favorite wellness retreat, as voted by Vogue.  She's been published by HarperCollins, Lorenz Books, and Rizzoli New York to widespread acclaim, including outstanding reviews in The New York Times and Vogue USA. Ysanne has written as a freelance for the Los Angeles Times Food Section and Observer Food Monthly (UK) among many international magazines.  Music: Emerald by Ysanne Spevack and Philip Clemo available now on Amazon Find her at http://tastecolors.com/    http://www.ilovestrings.com  

Our latest Firecast episode features Mee Ysanne who has "two successful dual careers - in music and food - and combines this 20+ years of deep experience to create immersive sensory experiences based on science, art and meaningful ideas." Mee talks about setting up the New York City Beacon for Campfire as well as diversity, gender differences and the importance of human touch.

A note from Talking Taiwan host Felicia Lin: It’s that time of year again here in New York City. Spring is upon us, and as the weather warms up you’ll find street fairs popping up all around the city. I’ve already run into a couple of them. If you have ever been in the city at this time of year, you’ll know what I’m talking about. It’s hard to miss it when you come across blocks and blocks of a wide New York City avenue that are closed off to traffic, and bustling with pedestrians instead. You’ll smell the aroma of mouthwatering foods wafting in the air, and see a variety of vendors hawking their wares. Imagine a massive flea market and a block party all rolled into one. In the summer New York City is known for its free, open air, outdoor, public events with all sorts of cultural offerings ranging from classical music performances in Central Park to screenings of blockbuster movies at one of the Hudson River Park piers. Most notable for the Talking Taiwan podcast and our listeners, is the Passport to Taiwan, an outdoor festival dedicated to celebrating everything related to Taiwan. The festival takes place every May in Union Square Park and is a chance for the public to experience Taiwanese culture. There are arts and crafts demonstrations, community organizations represented, the ever-popular Taiwanese food stalls, and live music performances. Passport to Taiwan has been going on for 14 years and last year an estimated 10, 000 people were in attendance. The Hello Taiwan concert series was born out of the Passport to Taiwan and brings musical artists from Taiwan to New York to perform at the festival. This year’s Hello Taiwan musical artists are truly representative the ethnic diversity of Taiwan. Recently, I had the pleasure of speaking with Ysanne Spevack, the producer of this year’s Hello Taiwan Tour. Ysanne herself is an accomplished musician who works with up-and-coming musical artists. I was really impressed with how she has embraced Taiwan and the Taiwanese music industry, which she compared to the U.K.’s. That’s high praise indeed! This year’s Hello Taiwan Tour runs May 24-29. Learn more about Hello Taiwan in this episode of the Talking Taiwan podcast.   Here’s a little preview of what we talked about in this podcast episode: What is the Passport to Taiwan The origins of Hello Taiwan and the Hello Taiwan tour The musical artists who will be performing at Hello Taiwan: Gina Can, Sean Huang, and Biung Taiwan’s music industry and how it compares to the U.K.’s Hello Taiwan tour dates Taiwan’s Golden Melody Awards, Taiwan’s equivalent of the Grammys Ysanne’s advice for aspiring musicians   Related Links: Hello Taiwan Website Link: www.hellotaiwan.us/ Hello Taiwan Facebook Page Link: www.facebook.com/HelloTaiwanRocks// Music videos featuring musicians performing in the 2017 Hello Taiwan Tour: Sean Huang (singing to a woman dressed in a cockroach costume), Gina Can and Biung: Link: http://www.hellotaiwan.us/2017.html Treya's Pledge Music Campaign is now LIVE http://www.pledgemusic.com/projects/treya   To purchase tickets Link to purchase tickets to the May 27th Hello Taiwan concert at Joe’s Pub featuring Sean Huang, Gina Can, Biung and Treya https://www.joespub.com/Tickets/Calendar/PlayDetailsCollection/Joes-Pub/2017/H/Hello-Taiwan/   Talking Taiwan Episode 45 About the 13th Annual Passport to Taiwan Passport to Taiwan website Learn about Taiwan in New York Link: www.p2tw.org/ Ysanne’s personal website http://www.helloysanne.com Ysanne’s company website for Cherry Plum Media http://cherryplum.media

Tackling an architectural utopia in the heart of Berlin with Ysanne Choksey. Also, stripclubs.. Writings by Ysanne can be find on the excellent monumentmusing.blogspot.de Music by Mark Schilders, soundtrack by Denis Wouters.

  I’ve never interviewed an Astrologer, and honestly, I wasn’t sure how it would go, but this was/is a fantastic interview! Ysanne dispelled so many of the misconceptions about what astrology means. If you like/love a good story, you’ll definitely enjoy this one – promise! Listen in here: Interview with Ysanne Lewis [powerpress] More about […]