Podcasts about Zupan

Naš najbolj prijazen pokrovitelj T2 in njihova super ponudba WiFi7:https://www.t-2.net/odkrijte-wi-fi-7-----------------------------------------------------------Fejmrč na https://www.fejmici.si/Vaše težave: podcast.fejmici@gmail.comPoljubna enkratna donacija na: ⁠https://tinyurl.com/y2uyljhm⁠Mesečna finančna podpora možna na:3€ - ⁠https://tinyurl.com/yxrkqgbc⁠5€ - ⁠https://tinyurl.com/y63643l5⁠8€ - ⁠https://tinyurl.com/y62ywkmt⁠Motitelji:- Gašper Bergant⁠https://www.gasperbergant.si ⁠⁠https://www.instagram.com/gasper.bergant/  ⁠- Žan Papič⁠https://www.zanpapic.si ⁠⁠https://www.instagram.com/zanpapi/  ⁠Produkcija: Warehouse Collective⁠https://www.warehousecollective.si⁠Grafična podoba: Artex⁠https://www.facebook.com/artextisk

Dr. Bogo Zupančič se je rodil leta 1960. Leta 1987 je diplomiral na Fakulteti za arhitekturo Univerze v Ljubljani. Na podiplomski študij se je odpravil v Pariz, kjer je študiral slikarstvo. Doktoriral je leta 2000 na Univerzi v Ljubljani z disertacijo na temo Stanovanjska arhitektura v tržnih pogojih. Napisal je več knjig in pripravil več razstav, bil je direktor Muzeja za arhitekturo in oblikovanje, kjer dela kot muzejski svetnik za arhitekturo. Bil je sodelavec časopisa Delo, za katerega je med drugim prispeval številne članke o usodah ljubljanskih stavb, ki jih je zbral tudi v štirih knjigah. V tokratno oddajo Razkošje v glavi je dr. Boga Zupančiča povabil Miha Žorž.

Dr. Bogo Zupančič se je rodil leta 1960. Leta 1987 je diplomiral na Fakulteti za arhitekturo Univerze v Ljubljani. Na podiplomski študij se je odpravil v Pariz, kjer je študiral slikarstvo. Doktoriral je leta 2000 na Univerzi v Ljubljani z disertacijo na temo Stanovanjska arhitektura v tržnih pogojih. Napisal je več knjig in pripravil več razstav, bil je direktor Muzeja za arhitekturo in oblikovanje, kjer dela kot muzejski svetnik za arhitekturo. Bil je sodelavec časopisa Delo, za katerega je med drugim prispeval številne članke o usodah ljubljanskih stavb, ki jih je zbral tudi v štirih knjigah. V tokratno oddajo Razkošje v glavi je dr. Boga Zupančiča povabil Miha Žorž.

Chef Allen Routt and his wife Jessica just celebrated their 20th year as proprietors of Newberg's The Painted Lady.  It's been a long, focused run to accomplish such a feat in this challenging restaurant world. Allen's interest in food started in Virginia as a boy, out in the yard and in the forest, right to his family kitchen.  His Mom and grandmas influenced his keen interest.  Staying at his grandmother's place in Florida, he found the diversity of ingredients intriguing.     His food career started in a Mexican restaurant, then a storied chef at a nearby Brazilian restaurant wrote him a recommendation to go to CIA, and from there the path was created.  Back in Florida, he met Jessica, and they made their way through various spots back to Oregon, where they saw a fantastic opportunity in the Willamette Valley.  This a fun episode that fills in some of the blanks on Allen's history and philosophies. https://www.thepaintedladyrestaurant.com/about @paintedladynewberg   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Piše Nada Breznik, bere Eva Longyka Marušič. V Piškotih s sporočilom Uroš Zupan ponuja svojevrsten kolaž dragocenih premislekov, spominov, subjektivnega doživljanja telesne bolečine ob neizogibnem zavedanju ranljivosti in minljivosti, pa esejev o literaturi in popularni glasbi, s katerima je organsko zraščen, saj sta sestavni deli njegovega intimnega sveta. Ob njiju je rasel, zorel, se navduševal in navdihoval. Ko v esejih navaja najljubše avtorje na področju literature in najljubše izvajalce in skladbe popularne glasbe, gre še dlje, saj pogosto izpisuje besedila pesmi, jih razčlenjuje in opozarja na ključna mesta, v glasbo pa bralca uvaja tako kot to besedni ustvarjalec zna, in sicer z izvrstnimi poetičnimi, subtilnimi opisi, ki se dotikajo posameznih instrumentalnih delov, vokalnih izvedb, različnih nivojev in plasti glasbe, vse tako privlačno, da si bralec zaželi te skladbe še sam ponovno ali na novo zavrteti in se vanje potopiti z novim uvidom, z novo, čeprav izposojeno izkušnjo. Pesnikov izbor literatov ne preseneča, a Zupan ga osvetljuje z izborom posameznih pesmi, kolikor jih obseg njegovega dela dopušča. Njegova najljubša pesnica je Nobelova nagrajenka Wisława Szymborska, najljubši pesnik je Czesłav Miłosz, najljubši nemški pesnik pa Gotfried Benn. Ne izogne se niti ameriški pesnici, Nobelovi nagrajenki novejšega datuma Louisi Glück. Dolgo, navaja avtor, je bil njegov najljubši roman, kultno delo Aleksandrijski kvartet Lawrenca Durrela. Pesnik ima gotovo na zalogi še mnogo imen in mnogo kriterijev po katerih izbira, a že navedeni avtorji so jagodni izbor iz svetovne literature. Zanimivo in resnično je njegovo razmišljanje o branju poezije, o uvidu vanjo. Niso vse pesmi vedno odprte našemu razumevanju, kar ne govori o kvaliteti pesmi. Pesem mora imeti svoj čas in bralec svoj trenutek, da jo sprejme, prepozna v njej sebe in svoje izkušnje, ali nove, neznane izkušnje, jo ponotranji in posvoji. Popularna glasba je v času socializma prihajala k nam z zamikom, po različnih kanalih, vendar so jo ljubitelji in med njimi je bil tudi avtor Piškotov s sporočilom, cenili toliko bolj, kolikor težje so do nje prišli. Mnoge skladbe so bile povezane z avtorjevim razpoloženjem in čustvi, z določenim obdobjem ali dogodkom in tako so ostali zapisani v spominu in tako jih ob poslušanju vedno znova izvabljajo. Zupan je kot samouk na tem področju prebiral vse, kar je bilo o popularni glasbi napisanega, ustvarjal je lastne zbirke in v pričujoči knjigi ponudil tudi sezname svojih najljubših plošč devetdesetih, osemdesetih in sedemdesetih let, zadnji dve veljata za zlato dobo, klasiko tedaj še ne priznane glasbe. Zupan tako v Piškotih s sporočilom ponuja malo enciklopedijo popularne glasbe in glede na vse v knjigi napisano, mu gre, poznavalcu, res zaupati. Najbolj oseben in iskren del te zbirke je zajet v zapisih o bolečem soočenju s telesnimi omejitvami zaradi obrab, ki nas doletijo v času, ko se telo začne starati. Na pragu šestdesetih, pogosto v bolečinah, ki filtrirajo njegova občutja, ki reducirajo njegove aktivnosti na osnovno, na hojo, ugotavlja, da je tudi s hojo pretiraval, v želji, da se priklene na zemljo in tako podaljša svoj vek na njej. Da podaljša bivanje ob svojih bližnjih, kajti misel, da jih ne bo več videl, je neznosna. Vračanje v otroštvo je značilno za to obdobje, vračanje k preprostim deškim igram, v rodne Trbovlje, v čas, ko je bilo vse skromno in sivo, ko je le domišljija barvala vsakdanjost in jo delala vznemirljivo. A čas se je neusmiljeno vrtel, komaj izmišljene igre so zastarevale, menjavali so se vzorniki, menjavale so se vrednote, preizkusiti je bilo treba razne omame, potovati in od blizu doživeti čarobnost oddaljenih in opevanih pokrajin in tujih mest. O vsem tem piše avtor in med prozne tekste dodaja ne samo pesmi priznanih avtorjev, temveč tudi svoje lastne pesmi. Zanimiv, širen svet nam ponuja v Piškotih s sporočilom, zanimiva doživetja, preplet proze in poezije, pisan z neko novo, za Uroša Zupana neznačilno ponižnostjo in tiho melanholijo.

Ana Makuc: Švercam lubenice, Samanta Hadžič Žavski: Še en vdih, Uroš Zupan: Piškoti s sporočilom. Recenzije so napisale Sanja Podržaj, Miša Gams in Nada Breznik.

We're flashing back to October 2024, and our conversation with Nori De Vega, with Right at the Fork guest host: Bill Oakley.   We are honored to have Bill Oakley guest host this episode of Right at the Fork, featuring Nori De Vega - one of Portland's most prominent food and restaurant video creators on Instagram and TikTok.  Nori De Vega was born in Manila, Philippines, and currently lives with her husband and two basenjis in Portland. Her immediate family originally immigrated to Reno, Nevada in the 90's before everyone but Nori decided to relocate back abroad in the early 2000's. Nori spent her formative years in the US during the school year and in Manila during winter and summer breaks.  Her passion for food comes from traveling all over the globe since she was a baby and her affinity to connect with other cultures through cuisine. Nori is a small-business advocate, tastemaker, and trusted voice in the food, wine, and hospitality space. She's the founder of Tikim, a collective that focuses on the advancement and celebration of Filipino cuisine and culture in the Pacific Northwest. Find Nori on Instagram @nomnom_nori Photo by Maynard Villaflores.   About Bill Oakley: Bill Oakley made a name for himself with his work on The Simpsons and other TV shows, being one of the key writers and a showrunner for years. Now, he's gained recognition on shows like "The Food that Made America." His love of all types of food, prompts Bills return to the podcast again, this time to talk about some of the awards bestowed on behalf of his Steamed Hams Society.   Check out Bill's apparences on Right at the Fork: Episodes #313 and #372. Connect with Bill: Instagram: @ThatBillOakley https://www.patreon.com/steamedhamssociety   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Napadi jurišnic z levega političnega pola na nekdanjega predsednika republike Boruta Pahorja, ki si je drznil povedati svoje mnenje, da Izrael v Gazi ne izvaja genocida, so v funkciji zavržnega prizadevanja za uporabo tega konflikta za pridobivanje volilne podpore v Sloveniji. Pri tem pritlehnem početju prednjači primitivna predsednica državnega zbora Urška Klakočar Zupančič. S temi besedami je svoj komentar na portalu Domovina.je začel Nenad Glücks.

This week, we talk to John Dyss, Executive Chef at RingSide Steakhouse. We talk about his upbringing in Northern California, his venture into the food world - and quite possibly his hand in changing pizza forever. We also talk about his upcoming knife demo with Steelport Knife Co. on May 31st. Get more information about the event and how you can attend here. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Današnja epizoda Radia Ga Ga – Nova generacija se spet začenja v gozdu, kjer nutrije načrtujejo napad na živalski vrt, da bi ob pomoči čebel osvobodile šimpanza Cezarja. V živo se bomo oglašali iz Vrtca Pikapolonica, kjer pred prihodom premierja Goloba otroci pridno vadijo ploskanje in mahanje z zastavicami, predsednica parlamenta in ljubiteljica letenja Urška Klakočar Zupančič pa bo spremljala predsednika Trumpa na obisku pri Pipistrelu, kamor je prišel predelat svoje novo letalo. Uroš Slak bo soočil Angelco Likovič, Boruta Pahorja in Lepo Mafno, ki imajo vsak svoj pogled na uporabo mobilnih naprav v šolah. Kako zvenijo nove ocene nepremičnin na Gursu, če jih berejo Vesna Milek, Sebastian Cavazza in drugi znani glasovi, kaj o novi subvenciji pravita Herta in minister Han in verjetno nekaj povsem drugega v petek dopoldan na Prvem programu Radia Slovenija.

Patricia Zuppan-Eugster ist Unternehmerin, dreifache Mama, Visionärin und Mitgründerin des Female Future Festivals – einer der größten Empowerment-Plattformen für Frauen im gesamten deutschsprachigen Raum. In dieser Folge sprechen wir darüber, wie sie gemeinsam mit ihrer Schwester Schritt für Schritt genau das aufgebaut hat – und welche innere Haltung, Entscheidungen und auch Herausforderungen auf diesem Weg wichtig waren. Es geht darum: ✨ warum du nicht alles zu Ende denken musst, bevor du losgehst ✨ was möglich wird, wenn Mut, Commitment und ein unterstützendes Umfeld zusammenkommen ✨ wie Vereinbarkeit im echten Leben aussieht – ohne Perfektionsanspruch ✨ was es wirklich braucht, um als Frau in Umsetzung zu kommen ✨ warum „Pushen“ nicht das Gegenteil von Selbstfürsorge ist Diese Folge macht Lust aufs Machen, auf Verantwortung, auf Klarheit – und auf das, was entsteht, wenn Frauen sich gegenseitig stärken. Links zu Patricia: Female Future Festival: https://female-future.com/ Tomorrow Mind Festival: https://tomorrow-mind.com/ Podcast: https://open.spotify.com/show/6740QJaBqjkvbp0vNtdiif Links zu Juliana: FEMALE LEADERSHIP & BALANCE RETREAT: https://julianakaefer.at/wachaudays Instagram: https://www.instagram.com/juliana_kaefer/ Webseite: https://julianakaefer.at/ Das 'Create your Life' Journal - Dein Coach in Buchform: https://julianakaefer.at/produkt/create-your-life-journal/

Ben Jacobsen is the founder of Jacobsen Salt Co., renowned for producing premium sea salts harvested from Netarts Bay on the Oregon Coast. Established in 2011, Jacobsen Salt Co. has become an iconic food brand in the Pacific Northwest and beyond.  Jacobsen's journey into the world of salt began during his time living in Denmark and Norway, where he developed an appreciation for the quality and versatility of artisan sea salts. Upon returning to the Pacific Northwest, he embarked on an extensive search, testing over two dozen coastal sites, before selecting Netarts Bay for its clean, clear waters and high salinity - ideal for salt harvesting.  Ben shares with us some of his cherished food and industry anecdotes, as well as some insights on growing a brand in the food industry.  JacobsenSalt.com   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

In this uplifting episode of Autoimmune Rehab, we explore the science and soul behind the saying "laughter is the best medicine." Discover how joy, humor, and even a few giggles can trigger powerful healing responses in your body—especially when you're navigating chronic illness or autoimmune symptoms. Learn about how laughter is best medicine, plus yoga, energy medicine, meditation and more helped Dr. Neja Zupan heal autoimmune conditions and even cancer. Whether you've been feeling overwhelmed, fatigued, or just need a mental reset, this episode will remind you of the power of lightheartedness in your wellness toolkit. Because sometimes, the best therapy isn't a supplement—it's a belly laugh.

Sandro Paolini joins us to discuss all things gelato!  He's the founder and gelato artisan behind Pinolo Gelato on Division St. in Portland. Born in Pisa, Italy, Paolini has a rich background in agriculture and forestry, which deeply influences his approach to crafting authentic Italian gelato. After moving to the United States, he combined his agricultural expertise with culinary passion, and was the inspiration for to bring the art of handmade authentic gelato to Portland, He opened Pinolo Gelato in 2015 and has been learning and honing his craft ever since.   Pinolo Gelato is located at 3707 SE Division St, Portland, OR 97202 and can be found at https://www.pinologelato.com/ also @pinologelato Instagram.   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Horacij je verjetno eden izmed najbolj poznanih rimskih pesnikov – živel in deloval je v 1. stol. pr. Kr., v zgodovino pa se ni zapisal samo zaradi svojega obsežnega pesniškega ustvarjanja, pač pa tudi zaradi dragocenih misli, ki jih je prelil v verze. Pesnik je namreč zelo rad razglabljal o splošnih etičnih vprašanjih, ki si jih še dandanes zastavljamo. Tako ga npr. v pesmi št. 9 pogled na zasneženo goro in zimsko pokrajino spodbudi k razmisleku o minevanju časa in kratkosti lastnega življenja. Vendar pesnik ob tem ne začuti žalosti in obupa, ravno nasprotno: v drugi kitici namreč svojega prijatelja pozove, naj naloži drv na ogenj in s tem prežene misel na mraz, hkrati pa naj si z vinom, ki je močan simbol uživanja, razbremeni skrbi. Ker namreč usoda ni v njegovih rokah, ampak z našimi življenji upravljajo višje sile, nima smisla, da bi dneve prebili zaskrbljeni. Ali kot zapiše pesnik sam: Bogovom prepusti vse druge skrbi, na njihov migljaj tudi burja obstane, zmiri se cipresa, ves gaj onemi, na starem jesénu več list se ne gane. Ne vprašaj za jutri! V dobiček si štej vsak dan, ki naklonijo višje ga sile! Uživaj na plesu, v ljubezni se grej, dokler se kri vroča pretaka skoz žile! Za Horacija je torej vsak dan, ki ga imamo, darilo bogov in bi ga morali zato kar najbolj izkoristiti. Kratkost in nepredvidljivost naših življenj zanj nista vir nesreče, pesimizma in obupa, pač pa ravno ta kratkost osmišlja vsa naša dejanja in nam daje zagon, da živimo polno življenje in se toliko bolj veselimo uspehov in srečnih doživetij. Podobno tudi v pesmi št. 11, ki je ena izmed najbolj znanih Horacijevih pesmi, nagovarja dekle, naj nikar ne poizveduje o prihodnosti, ki je izven našega dosega. Raje naj mirno pretrpi, karkoli ji je že namenjeno, kajti morda bo že z letošnjo zimo njenega življenja konec. Pesnik zato pesem znova konča s pozivom k uživanju današnjega trenutka, ki nam je edini z gotovostjo dan – takole je zapisal: Ne bodi muhasta in vina si nalij! Boljša je kratka slast kot up na dolge dni. Glej, čas beži! Besed ne zgubljajva zaman! Ne veruj v jutrišnji, užij današnji dan!

V Ajdovščini so s slovesnostjo zaznamovali 80. obletnico ustanovitve prve Narodne vlade Slovenije. Slavnostna govornica, predsednica državnega zbora Urška Klakočar Zupančič, je poudarila, da je ustanovitev narodne vlade zagotovo eden najpomembnejših mejnikov nastajanja slovenske državnost, ter posvarila pred delitvami.

This Right at the Fork Classic comes from July of 2016, and our conversation with Lisa Schroeder. ORIGINAL POST: Chris feels that Lisa Schroeder should be cited as "Portland's Official Mother."  Lisa visits the RATF studios to talk about the challenges of running a packed Portland culinary institution, especially in light of a the increased responsibilities she's taken on to provide love and care to her grandchildren.  Lisa shares some stories and grief of the loss of her beloved daughter, Stephanie. Photo by Tim Sugden, About Face Magazine. Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com  San Pellegrino: www.SanPellegrino.com

We venture out to Manzanita for this podcast, and take the opportunity to chat with Michael Mudd, the proprietor of Manzanita Mudd Dogs. Whether you have been to or plan on visiting Manzanita, the story of how the iconic Manzanita Mudd Dogs started to how Michael and his brother Brad took over the operation of the business from their parents, Jim and Lynn Mudd, is an awesome story.   Michael talks about how and why his parents started serving hot dogs from their driveway in Manzanita, and how that led to the Mudd Nick Foundation, which provides kids with wonderful enriching opportunities to go to camps and travel worldwide through their charitable efforts.  It was truly a team effort to find that purpose, and now the foundation and hot dog business is going strong, evolving and thriving.   Hearing Michael's recollection of leaving the corporate world to make authentic Chicago Dogs is something so many of us would envy, and we'll get to hear how that's worked out for Michael.   Manzanita Mudd Dogs serves more Chicago dogs than any other place on the West Coast.  They can be found close to the water on Laneda Avenue in Manzanita, or here: https://www.manzanitamudddogs.com/.  The Mudd Nick Foundation can be found here: https://muddnickfoundation.com/   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Številne antične anekdote pričajo o tem, kako zelo pomembno je imeti ob sebi pravega in zanesljivega prijatelja. Ta lahko sčasoma zaradi globoke notranje vezi, podobnega značaja ali obnašanja postane celo naš drugi jaz – o tem govori naslednja zgodba iz grške zgodovine: Verjetno ni treba posebej predstavljati Aleksandra Velikega, makedonskega princa, ki se je v zgodnji mladosti odpravil na bojni pohod in zavzel velik del Male Azije. Ena izmed znamenitih bitk je potekala jeseni leta 333 pr. Kr. pri starodavnem mestu Is v južni Anatoliji – Aleksander je uspešno zasnoval svojo strategijo, premagal perzijskega kralja Dareja III. in zajel veliko sovražnikov, med njimi tudi mater in soprogo samega kralja. Obe je po zmagi zadržal v svojem šotoru kot vojni ujetnici in k njima poslal nekaj svojih spremljevalcev s sporočilom, da ju bo prišel obiskat, zato naj se ustrezno pripravita. Kmalu zatem je v njun šotor vstopil skupaj s prijateljem Hefajstionom, ki mu je bil izmed vseh prijateljev najljubši, bil pa mu je tudi zelo podoben po zunanji opravi in orožju, medtem ko je po postavi kralja celo prekašal. Kraljici sta na podlagi prvega vtisa mislili, da je on makedonski princ, zato sta mu po perzijski šegi izkazali spoštovanje. Ko je nastala neprijetna tišina in sta se ujetnici spraševali, kaj je narobe, jima je eden od ujetnikov naposled le pokazal, kdo je pravi Aleksander. Darejeva mati Sizigamba, ki je bila ogorčena zaradi storjene napake, se je vrgla Aleksandru pred noge in se prestrašena opravičevala zaradi svoje nevednosti, češ da kralja nikoli prej ni videla. V tistem jo je Aleksander dvignil kvišku in ji pomirjujoče dejal: »Nisi se zmotila, mati: tudi ta je namreč Aleksander.« S tem je Aleksander po eni strani je izkazal milost do ujetnic, ki sta po vseh pravilih takratnega bontona zagrešili hud spodrsljaj, po drugi strani pa je vpričo vseh priznal, kako drag mu je prijatelj Hefajstion in kako močna notranja vez ju druži – imel ga je za svoj drugi jaz, zato ni mogel biti zares užaljen, ko sta tujki izkazali spoštovanje napačnemu človeku.

We look back to April of last year, and our conversation with Rob Sample of Mother's Bistro. ORIGINAL POST: Rob Sample joins us on the podcast.  He's the Chief Schmoozing Officer at Mother's Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002.  Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob.  Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago.  So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Dr. Neja Zupan is a trailblazer in holistic health and personal empowerment, whose journey of overcoming aggressive hormone-dependent ductal breast cancer has become a source of inspiration worldwide. Diagnosed in 2013 with a grim prognosis and only a 5% chance of survival without medical intervention, she chose an unconventional path—rejecting chemotherapy, radiation, and hormonal therapy. Instead, she embraced natural healing methods, mindset transformation, and inner resilience, emerging not just as a survivor but a thriving advocate for holistic health. All her female ancestors passed away from cancer. She is the first to survive—and also the first to reject allopathic medicine. She was BRCA gene positive, with two cancer centers and one lesion. She underwent the surgical removal of two cancer centers and then began her unconventional path. Connect with Neja at www.nejazupan.com Get Dr Zupan's free E-Book www.HighFrequencyEnergyFormula.com __________ To learn more about the 10 Radical Remission Healing Factors, connect with a certified RR coach or join a virtual or in-person workshop visit www.radicalremission.com. To watch Episode 1 of the Radical Remission Docuseries for free, visit our YouTube channel here.  To purchase the full 10-episode Radical Remission Docuseries visit Hay House Online Learning. To learn more about Radical Remission health coaching with Liz or Karla, Click Here Follow us on Social Media: Facebook  Instagram YouTube _____ Thank you to our friends from The Healing Oasis for sponsoring this episode of the podcast.  The Healing Oasis is a first of its kind in beautiful British Columbia, Canada where we encourage the body to heal from cancer using alternative therapies & cancer fighting meals at a wellness retreat center in nature. Our top naturopathic cancer doctor will prescribe a protocol tailored specifically for you. There's no place quite like it. Start your healing journey today! Learn More about The Healing Oasis by visiting these links: Website   Testimonials Video Overview

Joel Gunderson  of Heavenly Creatures, Coopers Hall, Grassa, St. Jack and a host of places, joins us again to talk about how deeply Trump's tariffs would affect the wine and restaurant industries.  Coincidentally, the tariffs were suspended just minutes before we started recording this episode.  But we talk about the stress uncertainty puts on the industry and how things have just begun to bounce back in Portland.  We also touch on what it takes to become one of the most celebrated people in the industry nationwide, and some of the ways his staff approaches hospitality.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Gary Okazaki aka @garythefoodie joins us for the umpteenth time to share information on his favorite pop-up restaurants in Portland, including where to find them on Insta, and where they take place.  Also, he'll go over some of his most anticipated openings in 2025. Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Nova epizoda oddaje Radio Ga Ga – Nova generacija, bo tako kot ves svet pod vplivom nove trgovinske vojne. Kako bo ta vplivala na svet in Evropo, bo v studiu ugotavljal Marcel Štefančič s številnimi gosti, od Slavoja Žižka do Ursule von der Layen. Uroš Slak pa se bo z Urško Klakočar Zupančič, Matejem Lahovnikom in Alešem Hojsom pogovarjal o možnih rešitvah za Slovenijo. Izvedeli bomo še, kaj na carinski upravi počneta Serpentinšek in Martelanc in kako bodo ljubljanske nutrije pomagale pingvinom, Zvezdana se bo z Matjažem Hanom pogovarjala o pomembni življenjski prelomnici. Preverili pa bomo tudi, v katerih športih se bodo lahko domači politični akterji spopadli na Lažijadi 2025. Vesna Milek bo gostila Zorana Predina, Igor Bergant Tanjo Fajon in Aleksandra Vučića, Franc Kangler pa vam ponuja par receptov za uspešno švercanje čez mejo. Vse to, razen tistega, za kar bo zmanjkalo časa, v petek dopoldan na Prvem.

Gledališka in filmska igralka Barbara Cerar, prvakinja SNG Drama, se je kot pisateljica uveljavila že z dvema romanoma: s prvencem Pretežno jasno, njen drugi roman Prod pa je pred kratkim izšel pri založbi Miš. Barbara Cerar nas trenutno navdušuje v predstavah: Otroci sonca Maksima Gorkega, Te igre bo konec, Matjaža Zupančiča in kot Gospa Peachum, v Brechtovi uprizoritvi ' Opera za tri groše', ki jo je na oder ljubljanske Opere postavila režiserka Mateja Koležnik. Od leta 2022 je docentka za dramsko igro na AGRFT.

We are joined by two of the people responsible for the accolades and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway.  DaMenga Weaverhuff is Executive Chef, and has been leading the kitchens for a good while now, while Tom Pisha-Duffly is the owner and since Chef DeMenga's promotion has assumed a larger role, which we discuss in some detail during this interview.   DaMenga was born and raised in Columbus Ohio, where he realized he wanted to be in the restaurant industry. He spent four years at the University of Cincinnati studying business before moving to Portland in 2019, landing at Grassa for a year before the pandemic happened. After that hiatus, he found his way to Gado Gado as CDC, earning the respect of the Pisha-Duffly's to earn him the Executive Chef position at two of Portland's most well-regarded restaurants.   Also, you may join Chefs Tom and DaMenga at Steelport Knife Company on Sandy Blvd, Saturday, March 29th, between 11 and Noon for a knife skills demo and some tasting.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Visit www.localocean.net for details on the Fin & Feast dinner with Andrea at Local Ocean in Newport. We go back to December 2024 and our converation with Andrea Falaschi, ahead of his visit to Oregon for the Oregon Mailata and special Fin & Feast dinner at Local Ocean in Newport. Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany.  Andrea's family business is celebrating its 100th year in 2025.  Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!!  Also, Andrea talks about the influence women in the family had on the business.  Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic.  He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.   How does this relate to Portland?  Well, here.  Two ways!: Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team.  The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs.  VISIT ANDREA IN TUSCANY!!  This!!  A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.  Check out those details here and contact Chris - contact into on the PFA website at the link to your left. Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Junak nocojšnje zgodbe je južni veter … Pripoveduje: Dare Ulaga. Napisal: Branko Čopić. Prevedel: Jože Zupančič. Posneto v studiih Radiotelevizije Ljubljana 1977.

Leta 2024 je varuhinja prejela 2490 odzivov gledalcev, poslušalcev, bralcev in uporabnikov vsebin RTV Slovenija. To je skoraj tretjino manj kot leto dni prej. Štiriodstotni delež odzivov v lanskem letu se je nanašal na radijske programe. Na kaj se nanašajo pritožbe, česa je premalo in česa preveč, kaj so uporabniki pohvalili, kaj je bila vsebina mnenj in pobud? V torkovem svetovalnem servisu bo na vaša vprašanja odgovarjala Marica Uršič Zupan, varuhinja pravic gledalcev in poslušalcev RTV Slovenija.

Tony Bixler, president of Local Ocean Seafoods, joins us to discuss the history of Local Ocean, as well as his journey in Oregon in restaurants and life to get where he is today.  We will talk about what makes Local Ocean very special and the extra challenges it takes to serve fresh seafood to so many every day.   We also discuss a special event at Local Ocean on March 30, 2025 where 4th generation Tuscan butcher Andrea Falaschi joins Chef Enrique Sanchez-Rodriguez at Local Ocean for a special Land N Sea dinner, a rare event at Local Ocean.  https://www.localocean.net/news-events/fin-feast-an-evening-with-tuscan-butcher-andrea-falaschi-pfa   Tony shares some of his favorite Central Coast food spots, also.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com  RingSide Steakhouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.portlandfoodadventures.com 

V novi epizodi Radia Ga Ga – Nova generacija bo vroče, saj jo bo vodila predsednica državnega zbora Urška Klakočar Zupančič, ki bo skupaj s predsednikom vlade ter kolegicama Natašo in Leno razložila, kaj se v resnici dogaja v državnem zboru, kjer zadnje čase videvamo stare rokerje. Na pomladni konferenci so se zbrale tudi živali, ki so zgrožene nad situacijo na Pokljuki, v parlamentu pa je posebna komisija ujela skupino poslancev, ki so goljufali in vprašanja vladi postavljali v preozkih srajcah. Gost Vesne Milek je tokrat Zlatko Zahović, spregovorila bosta o njeni novi knjigi Dvojni dotik. Mirko nam pove vse o družinskih sežigalnicah družine Strojan, Kangler o tem, kako klet zavarovati pred švedskim letalom, pri Urošu Slaku o vlogah vlade in opozicije ter verjetno še o čem v petek dopoldan na Prvem.

Now that Ken's Artisan Pizza has officially opened in downtown Bend, we return to our conversation wtih Peter Kost from November of 2023.    ORIGINAL POST: Peter Kost grew up in Seattle, where his love for food was established as the son of farmers who sold their goods at the Seattle Public Market.  Peter's journey has taken him from restaurant work to wine sales to a long stint at Zupans in grocery management to landing his first restaurant, Lucy's Table on NW 21st in Portland.  It was there when he met a fellow by the name of Ken Forkish, from whom he'd buy breads at Ken's Artisan Bakery.  Listen to the podcast to hear how that relationship evolved to the point where Peter became the only one Ken had in mind when he was ready to pass his iconic Ken's Artisan Pizza on to a new generation.  We will hear how Peter is determined to honor the legacy Ken built and get a hint of what his plans are going forward..    Right at the Fork is supported by: Zupan's Markets: www.zupans.com  RingSide Steakhouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.portlandfoodadventures.com 

Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com   Taking a trip to Tuscany?  You'll want to listen to this episode with Elisa Acciai, who's been a tour guide in Florence for years.  We talk about her journey from being a Concierge at a 5-Star hotel in Florence to becoming a guide in one of the world's most popular destinations, including the requirements to be licensed to do so in Italy.  The balance of family/work life as well. She'll share a few of her recommended restaurants and experiences in Florence and in the Tuscan countryside in this podcast.  Best practices for tipping various services in Italy, a must for all people touring the country. You can visit Elisa with her dearest American "sister," Astrid Ensign in September 2025 as host Chris Angelus takes a group to Tuscany to take in the Uffizi and the best historical sites in Florence with Elisa, as well as celebrating the Andrea Falaschi's family's 100th year as the village butcher in San Miniato.  It will be quite an insider's trip featuring the people near and dear to PFA's Astrid, who lived for years in Tuscany, but now makes Portland her home.     Recommended Italy-focused companion podcasts here:    Astrid Ensign, Portland Food Adventures' Italian Host   Podcast with Andrea Falaschi of Macelleria Falaschi   Contact Elisa: Instagram: @elaizatour Facebook: Acciai Elisa Florence Guide Email: elaizaacciai@gmail.com French Blog: www.jadoreflorence.blogspot.com  

This is a must-listen.  Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.  But you wouldn't know it if we hadn't drawn attention to that fact.  At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age.   We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry.   We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts.   Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills.  Stay tuned to Right at the Fork for interviews with more Steelport chefs.   We also talk about his Mazatlan favorite places, as well as his faves in Portland.  And we wish him well with his wedding coming up in March!   https://www.mexico-forward.com/ @lalocamarena_ @republicapdx @steelportknifeco   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com  

Konec je amaterizma, prihajajo profesionalci! Dovolj je bilo politikov, ki vodijo oddaje, pravi Marcel Štefančič, zato je v današnjo epizodo oddaje Radio Ga Ga – Nova generacija povabil cvet slovenskih voditeljev, ki bodo pokazali, kako se stvarem streže. Marcel in Zvezdana o svobodi, Vesna Milek in Jan Plestenjak o Ceci, o preimenovanju slovenskih ulic in trgov bo Uroš Slak govoril z Golobom, Jankovićem, Hojsom in Urško Klakočar Zupančič. Edvard Žitnik s posnetki telefonskih klicev med Trumpom in Putinom, Golobom in Macronom ter drugimi. Naš reporter Franc Kangler se bo s prometnimi informacijami tokrat oglašal iz Savdske Arabije, kamor je odpotoval na mirovno konferenco, zelo verjetno pa se bo v oddajo oglasil še kak voditeljski profesionalec. Na začetku oddaje vam bosta ekskluzivno zapela Aleksandar Vučić in Zoran Janković, na koncu pa bo skoraj zanesljivo še kaj, vse to v petek dopoldan na Prvem.

Mati pozabi izrek in iz lončka se vali kaša v vas. Pripoveduje: Jože Zupan. Češka pravljica. Prevedel: Fran Bradač. Posneto v studiih Radiotelevizije Ljubljana 1977.

Pred nami je nova doba zdravljenja demence. Gre za zdravilo, ki je namenjeno upočasnjevanju napredovanja Alzheimerjeve bolezni. Kaj si lahko obetamo od novega zdravila in kdaj? V Sloveniji je 45.000 ljudi z demenco in kakovostna obravnava se le počasi izboljšuje. Kako to bolezen zamakniti, če nam je položena v zibko? Kje in kdaj družina bolnika z demenco poišče pomoč in kaj lahko pričakuje ob tem? Gostje: dr. Milica Gregorič Kramberger, nevrologinja in vodja Centra za kognitivne motnje na Nevrološki kliniki UKC Ljubljana; Nadja Čobal, ministrstvo za zdravje; Špela Zupan, Skupnost centrov za socialno delo Slovenije; Štefanija Lukič Zlobec, predsednica združenja Spominčica – Alzheimer Slovenija.

Meg Cotner is a freelance writer and editor based in Portland, Oregon via various other places including California to New York..  Meg publishes Bridgetown Bites, which covers restaurants, bars, cafes, food trucks, events, and includes opinion pieces, all centering on the Portland food world.. The site focuses on  openings and closings news, while dabbling in reviews and other editorial content.     We talk about what it requires in time and effort to keep up the site, as well as Meg's personal and business objectives and her writing and eating background that led her to Portland and starting her website.   Meg also provides a great list of her favorite places to eat and sip, some off the radar, some on.  It's worth a listen just go be clued into what someone who's out there enjoying and thinking about the food world thinks are places you should go!   www.bridgetownbites.com   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

We look back to our conversation with Alexa Numkena-Anderson from July of 2024:   Alexa Numkena-Anderson @cheflex_pdx is enrolled Hopi and is Yakama, Skokomish, Cree and Mexican descent. She was born in Yakima, Washington and grew up in the greater Washington area (Toppenish, Tri-Cites and Fairchild Air Force Base).  After high school Alexa moved to Portland, Oregon to pursue a culinary career and attended Le Cordon Bleu Culinary school while also working as a line cook.  She has worked in many kitchens across the Portland, such as @kingtidepdx (formally Three Degrees) @twr.pdx @sammichportland @imperialportland @headwaterspdx and @bullardtavernpdx as well as working for acclaimed chefs and restaurateurs such as @dougiepdx @vit0bike @lesbianmeatmaker & @lauroromero to name a few. Drawing inspiration from her grandmother, her indigenous heritage . Her grandma Stella of the Yakama Tribe with memories of fry bread, roast beef, and soups as well as her Hopi heritage With the motivations of being a new mother, she is ready to share and continuously learn about her culture's food. Inspired by other Indigenous chefs she feels it is her responsibility to share and learn about these ancient foods and techniques. Javelina's main feature is fry bread and even though this food came from necessity, our people were able to make a comfort food that is still found at pow wows and family gatherings to this day. On her culinary journey she discovered the amazing bounty of native ingredients the Pacific Northwest has to offer. Using what the surrounding land has already given them and combining it with Alexa's culture, skill and vision they hope to create a truly unique story.   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Frank Squillo has had quite a storied career, but as he points out in this episode, there are definite parallels between his career as a radio host and now, as co-owner of the storied Wanda's Cafe and Bakery, a mainstay of the North Oregon Coast that he purchased with his husband in 2019 and has operated since.   We talk about what it takes to run a successful restaurant on the Oregon Coast - the key ingredients in the business and in the recipes.  We'll even go into the things he's learned and how he deals with challenging situations and challenging people.     We talk a bit about life at the coast, the places Frank enjoys most and his involvement in local politics and theater.   Frank shares some anecdotes about his interviews from his radio days with Joe Rogan and his favorite guest, Sammy Hagar, and why both of them are great memories for him.  He even talks about what it took to interview people who really didn't have any interest in being in front of a mic for an interview.   Take a listen and find out more about one of the gentlemen behind the scenes of what host Chris Angelus refers to as a coastal icon, Wanda's Cafe and Bakery.   https://www.facebook.com/search/top?q=wanda%27s%20cafe%20%2B%20bakery   https://wandascafe.com/   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Jon Galdos operates a premiere tour company in San Sebastian.  The convergence of his love of travel and thirst for holiday time led him to find this passion almost 20 years ago, during a successful career in engineering.   Jon explains in this interview how he approaches designing experiences for people in one of the most culinary-rich areas of the world, and how he came to love what he does.   Jon has curated some wonderful experiences for host Chris Angelus' Portland Food Adventures groups with Urdaneta in Basque Country.  One of them, a dreamy visit to a 13 generation Basque Pig family farm, gets a little love and time from Jon in our conversation.  It's a must to hear about -- and more importantly, DO!!   Access the PFA trip to Basque Country here:  https://www.portlandfoodadventures.com/basque-country-with-javier-canteras   And Jon's Basque Tours here:  https://basquetours.com/index.htm   Check out Jon on Instagam: @jon_galdos + @basquetours   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Tyler Malek is the Chef and co-owner of one of Portland's now most iconic brands and restaurants, Salt & Straw.  Now with locations cornering the continental US, Tyler and his cousin Kim have made some serious noise in the ice cream world.   In this episode, Tyler talks about the longshot pitch to Disneyland to be their official ice cream vendor, and how quickly the folks at Disney decided they wanted Portland's Salt & Straw vibe over some of the big, more well-known ice cream brands, like Ben & Jerry's.   Tyler talks about the process of building the store and all that was involved with that with the input from Disney.   Also, Tyler talks about the business of building and using the Salt & Straw brand to its advantage, and what that has meant for growth.   We cover sampling, flavors, staffing, as well as some of the places Tyler loves to go in Portland right now.   This is our third interview with Tyler and that's because he's one of the good guys who has represented the Portland psyche so well.   Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Ker je ne spusti domov, speče kolačke in zleze v koš … Pripoveduje: Jože Zupan. Ruska pravljica. Prevedel: Ludvik Mrzel. Posneto v studiih Radiotelevizije Ljubljana 1977.

We're going back to August of 2022 and our conversation with Aundre Barnes of Urdaneta. ORIGINAL POST: We spend an hour with Aundre Barnes, who has been serving diners at Portland's Urdaneta for the past 7 years. Aundre is a native Portlander and has seen many changes over his years here. He's worked in banking and in voice-over work along the way. He shares with us some of the reasons for his passion and his love of the industry, which run from the soulful experience of gaining first-hand knowledge of Spanish cuisine during Urdaneta's company field trips in addition to his admiration for Chef Javier Canteras, whose Basque roots shine through in his unique cuisine. Aundre will share some of his favorite Portland haunts, as well as some of his favorite travel destinations. Disclosure: Right at the Fork host Chris Angelus is associated with Urdaneta and Aundre with his trips to Basque Country offered through Portland Food Adventures. Right at the Fork is supported by: Zupan's Markets: www.Zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

Mala Katarina najde srečo v maminem naročju. Pripoveduje: Jože Zupan. Napisala: Jana Milčinski. Posneto v studiih Radiotelevizije Ljubljana 1977.

To kick off 2025 and Right at the Fork's 12th year, we are pleased to feature a conversation with Bill Oakley, known to many on Instagram as @ThatBillOakley.  Bill is a celebrated food celebrity who is a regular on The Food that Built America and other TV shows.  He discusses some of the food and places featured in his annual Steamie Awards as part of his Steamed Ham Society, both nationally, and special awards for his home base of Portland, Oregon.  Bill talks about how he goes about doing the awards, and why he does them.  It's a real fun hour that is a must for any Portland food lover. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Otroci in dedek Mraz obdarujejo malega pometača. Pripoveduje: Jože Zupan. Napisala: Eva Marder. Prevedla: Alenka Bole Vrabec. Posneto v studiih Radiotelevizije Ljubljana 1979.

We complete our 11th year with one of our favorite guests, Gary the Foodie.  Gary discusses some of his his favorite Portland food experiences of 2024, as well as some others outside the area, well, because it's Gary! Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

We look back at our converation with Don Bourassa in January 2024...    Don Bourassa was Right at the Fork's first guest ever in 2014. Back then, he was the Community Director for Yelp.  Now, he's moved to Porto, Portugal with his wife and among his many endeavors, he writes on substack:  International Adulting.  We talk to Don about what's transpired in the ten years since his first visit with us, including the process of deciding to move and the ins and outs of moving to another country.  Also, having traveled the world, his thoughts on Portland as a food city.  We also get a taste of Portugal, where, among other tasty morsels of info, his wife has created a community of Vegans.  https://internationaladulting.substack.com/ Insta @thedonb   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Joining us this week is Andrea Falaschi, fourth generation butcher from Macelleria Falaschi in San Miniato in the heart of Tuscany.  Andrea's family business is celebrating its 100th year in 2025.  Andrea takes us through his family history with some anecdotes about how the business started back in 1925 with his great Grandfather Guido emigrating from Argentina with no reading and writing skills to open San Miniato's first butcher shop. Moving through Fascism in Italy we hear about the discord between his grandfather Vasco and Vasco's brother Bruno, and you must hear the segment discussing Vasco's fear of the phone when that technology became commonplace!!  Also, Andrea talks about the influence women in the family had on the business.    Andrea, with interpretation assistance from his dear friend Astrid Ensign, who designs Portland Food Adventures trips to Italy, shares some of the challenges of the business, including the severe conditions in Italy through the pandemic.  He is a huge lover of cinema, and Andrea shares the joy he had visiting the Goonies house when visiting Oregon earlier this year, as well as some of his favorite experiences in Oregon.     How does this relate to Portland?  Well, here.  Two ways!:   Andrea will be the marquee guest at the Oregon Mailata in May of 2025, the Italian Festival of the Pig put on by renowned chef Portland chef Cathy Whims and her team.  The event takes place on March 22 and tickets can be found here, where you can see his exciting butchering demonstration, in addition to many other workshops, wine tasting, and a big celebratory meal put on by some of Portland's best chefs.   VISIT ANDREA IN TUSCANY!!  This!!  A very few select folks can book a trip to Tuscany in the Fall with RATF host Chris Angelus' Portland Food Adventures, and celebrate Macelleria Falaschi's 100th anniversary with Andrea and PFA's Astrid Ensign, former expat, and host Chris.  Check out those details here and contact Chris - contact into on the PFA website at the link to your left.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com