Podcasts about Zupan

Chef Brady Stephens, now Executive Chef at Fancy Baby in Portland, was born and raised in Sioux City, IA. He has spent years refining his craft in various kitchens, including stints at Michelin bib gourmands in Spain, and most recently at Jacqueline, St. Jack, OK Emens and Scotch Lodge in Portland. Chef Brady is drawn to a community-forward style of cooking, highlighting the vibrant flavors of locally farmed, preserved, and fermented foods through a creative elaboration of French, Italian, and Spanish Mediterranean cuisines   We talk about his journey and his responsibilities now at Fancy Baby.   https://fancybabypdx.com @fancybabypdx   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Matej Krajnc: Mariborska, Sergej Curanović: Dete iz gozda in Uroš Zupan Dnevnik 1992–1993. Recenzije so napisali Marija Švajncer, Miša Gams in Tjaž Mihelič.

Piše Tjaž Mihelič, bere Igor Velše. »V letih 1992 in 1993 sem pisal dnevnik« je zapisano v začetku Zupanovega uvodnega pojasnila. Mladi pesnik se je odločil, da bo začel pisati dnevnik. Nepretenciozno, neponarejeno in niti ne vsak dan. Kako pa se s tridesetletno distanco lotiti branja? Dnevniško pisanje je nadvse intrigantna forma. Slovenska književnost je v njej dobila, če omenimo le briljant, enega najboljših romanov 20. stoletja, Kocbekovo Tovarišijo. A tu ne gre za to, da bi Zupan svoje pisanje pretresel, ga dopolnil ali iz napisanega napravil roman. Kot piše, je zapiske ponekod dopolnil s priimki v oglatih oklepajih ter kakšne dele izpustil, sicer pa jih je pretipkal v računalnik tako, kot so bili napisani tedaj. Kako se torej lotiti tovrstnega branja. Najbolj produktiven način se mi kaže skozi obrnjeno tripartitno strukturo paradigem: začne se z bralcem in nato sledita tekst in avtor. Bralec je v dnevniškem pisanju najbolj zakrita in hkrati najbolj prisotna figura. V literarni vedi lahko beremo razmišljanja, da je dnevnik pisan z mislijo, da bo nekdo zapise prebral (četudi le avtor sam v prihodnosti), morda celo z mislijo na morebitno objavo. Dnevnik kot najbolj intimno pisanje je hkrati vedno javno pisanje. Ni več ni le last avtorja, temveč last vsega sveta. In Zupan nam odgovarja tudi na to vprašanje: »Zakaj ga pišem? Da bi se iz njega česa naučil, da bi se pomiril, da bi ga bral še kdo drug in videl, kako se človek spopada s samoto […] da bi tisti, ki ga bodo mogoče brali, videli, kaj se skriva za vsemi pesmimi, ki sem jih napisal.« Tu se izrazi dvojnost, ki je prisotna v vsem dnevniku, in sicer jezik poezije in jezik dnevnika. »Mislim, da bo nekaj od tega, kar pišem, ostalo. Da bo mogoče to kdo bral […].« »Tale dnevniški jezik je kaj malo v primerjavi z jezikom poezije,« zasledimo 15. avgusta 1992. Vendar je dnevniški jezik tisto, kar je potreboval ob jeziku poezije. Kot piše v Uvodnem pojasnilu, naj bi ga k pisanju napeljal prijatelj pesnik Aleš Debeljak z argumentom, da njunemu prijatelju, tedaj že onkraj slovenskih meja uveljavljenemu Tomažu Šalamunu, manjka prav pisanje esejev. A tudi brez njihove omembe dnevnik napeljuje k tej misli, če le malo poznamo Zupanovo pot in vemo, da je prvo zbirko esejev izdal leta 1996. Dnevnik je predpriprava na tovrstno pisanje. Je čiščenje misli, prvi stik z esejističnim pisanjem, ki pa v dnevniku v začetku ne steče gladko. Morda malce zastaja in me je zato kot bralca na tem mestu prisililo, da sem knjigo odložil. Pisanje najbolj steče z 28. majem 1992, ko se avtor vrne k rednejšemu pisanju, ujame svoj tok in ga drži ne glede na kasnejša odplavanja v mrtve meandre. Takrat se njegovo pisanje ujame v ravno pravšnje razmerje med premišljevanjem o sebi, svoji poeziji, doživljanju stvarnosti in referencah na druga dela. Osrednji del zavzemajo nekakšna esejistična premišljevanja o lastni poeziji ali poeziji sicer, ki ga obdajajo številne navezave na svet literature, glasbe in slikarstva. Med drugim primerja svoj prvenec Sutre s svojim takratnim ustvarjanjem, ki je odmev dobilo v drugi pesniški zbirki Reka. Primerja svoje pisanje iz časov, preden je začel dobivati nagrade, »Sutre so čista knjiga,« piše. »Pesniku, ki piše Reko, je jasno, nekako čuti, da piše pomembno knjigo.« Zaveda se, da piše »visoko poezijo,« kot jo imenuje, bere pozitivne kritike, premišljuje o njih, izpostavlja svoje dobre pesmi, jih analizira, a vse to neponarejeno, bralci z distanco ne dobimo občutka prepotentnosti, ampak iskrenega premišljevanja. Poezija se kaže kot osebnostna določilnica, okoli katere se vrti Zupanovo dojemanje stvarnosti. Nekje zapiše, da si ne more predstavljati sveta brez književnosti. Ko piše o lastni poeziji, se v zapise preliva subtilno, a zaznavno izrazoslovje, ki je blizu njegovemu takratnemu pisanju Reke – večkrat se na primer pojavi izraz tok. O svoji poeziji pravi, da je »počasen, pulzirajoč ritem, kot ritem ogromne mogočne vode, njenega premikanja«. Poezija je zanj merilo časa, čas namreč meri »najprej v tem, kaj (je) napisal, kaj naredil«. Pisanje poezije vpliva na njegovo srečevanje z ljudmi, sklepanje prijateljstev, druženje z dekleti, ki močno vplivajo na njegovo pisanje, in nazadnje zapuščanja in odhajanja. V vseh porah življenja je. Spremlja jo vedno prisotna samota, odrešitev iz nje pa je prav tako pisanje. »Poezija je zaveznik,« piše. Vera v poezijo je neomajna, to je vera mladega človeka. Poeziji in pesniku postavlja metafizično obzorje, na katerem deluje, zaveda se sicer svojega stvarnega položaja, a to ne deluje v nasprotju z metafizičnim. Kot mladega pesnika me pisanje navdušuje in me je navdalo z ustvarjalnostjo, z močjo in vero v poezijo. Nekatere misli so bile kot moje, tako kot tudi Zupan piše, da so njegove misli sorodne Pavesejevim, ko prebira njegov dnevnik. Druga pomembna referenca, v množici drugih, so Rilkejeva Pisma mlademu pesniku. Berejo se kot dnevnik, a nosijo noto pisem mladega pesnika mlademu pesniku v nek prihodnji čas, v svojem pisanju pa iz vseh obročev besed sporoča: iskrenost! Dnevnik Uroša Zupana ima tudi dokumentarno vrednost, opremljen je s slikami in opisovanjem srečevanj mnogih umetnikov. Kulturni utrip devetdesetih zori kot mošt. Avtor sam si želi, sedaj in tudi takrat, da bi dnevnik izpričeval duh časa – zeitgeist. Morda je to precenjena želja. V dnevniku je mogoče najti omembo pravega trenutka, na primer v ljubezenskem pismu N. To je zeit, ki ga gre zares iskati v umetnosti, ki je onkraj duha in časa in scela v njem. Ta moment uspe dnevniku ujeti. In to je največji poklon. In če se ob koncu vrnemo k recepcijski paradigmi. O prav tako letos izdani pesniški zbirki Uroša Zupana je literarni kritik Muanis Sinanović zapisal, da je obravnava Zupanove poezije zašla. Morda dnevnik ponuja izhod iz zagate. Morda bom tudi jaz začel pisati dnevnik.

Links:info@nejazupan.comwww.nejazupan.comInstagram: @dr.nejazupan.instituteLinkedIn: /drnejazupanHighFrequencyEnergyFormula.comDr. Neja Zupan is a visionary holistic mentor, energy mastery expert, and international speaker guiding high achievers to full-spectrum vitality and soul-aligned success.After being given a 5% chance to survive aggressive cancer, and rising from generational scarcity to become a globally recognized entrepreneur, Dr. Neja embodies the power of High Energyfrequency-firstliving.Her method—rooted in nervous system, facia, lymph recalibration, multidimensional intelligence, and energy mastery—activates clarity, coherence, and magnetic leadership.

Dino Zupančič je eden redkih slovenskih marketinških strokovnjakov, ki se lahko pohvali s strokovno podlago iz elektrotehničnih znanosti. Že v času študija je pritegnil pozornost stroke z odmevnimi projekti v sklopu študentskih organizacij, med drugim je vodil tudi največjo študentsko prireditev v Sloveniji, legendarno Škisovo tržnico.  Leta 2008 je soustanovil Agencijo 101, ki si je v več kot petnajstih letih delovanja izborila status ene najhitreje rastočih in prodornih slovenskih neodvisnih agencij. Kot direktor in strateški vodja ekip je usmerjal rešitve v sodelovanju s številnimi domačimi in tujimi naročniki.Danes kot direktor v agenciji skrbi za strateški razvoj in doseganje poslovnih ciljev. Je pozitiven realist, ki verjame, da so ljudje daleč največji in najpomembnejši kapital podjetja. Verjame v sinergije timskega dela, opirajoč se na vrednote, kot so lojalnost, profesionalnost, zanesljivost, inovativnost in proaktivnost. Prav vztrajno sledenje vrednotam, ki jih je agencija začrtala, je eden ključnih razlogov, da je agencija trenutno med najbolj zaželenimi delovnimi okolji v slovenskem prostoru. Od leta 2023 pa je tudi partner v agenciji McCann Ljubljana. V zadnjih letih je bila agencija večkrat nagrajena na domačih (SOF, Sempl, Diggit, Sporto, Websi, Effie) in mednarodnih festivalih (Clio Awards, European Excellence Awards, Balcannes in SomoBorac ter finalist festivala v Cannesu).

Miha Pintarič: Demoni so padli, Helena Šuklje: Bližina na recept, Alojzija Zupan Sosič: Berem pesmi. Recenzije so napisali Ifigenija Simonović, Ajda Klepej in Matjaž Zorec.

Piše Matjaž Zorec, bere Aleksander Golja. Alojzija Zupan Sosič, dolgoletna profesorica književnosti, ki je med drugim letos izdala pesniški prvenec, se v zanimivi hibridni knjigi loteva najosnovnejše literarne aktivnosti – branja. Knjiga z za literarnovedno delo nekoliko nenavadnim, skorajda naivnim naslovom Berem pesmi je zastavljena pomenljivo, posebej z ozirom na standardno predpostavljeno objektivnost v znanstvenih besedilih. Avtoričina metoda se sicer drži univerzitetnih in strokovnih standardov, ima številne opombe, dolgo bibliografijo, preverjene reference in teoretsko zaledje, a hkrati želi delovati onstran gole in dostikrat od literarnega življa distancirane univerzitetne sfere. Tega preseganja se loteva z nekaj, recimo temu, narativnimi razširitvami in modulacijami, med katerimi je najopaznejše personalno pisanje; Zupan Sosič se je sicer odrekla anonimnemu akademskemu vsevedju in v tekst vtkala svojo osebo, to pa deluje tako na jezikovni kot na teoretični ravni. Njena eksplikacija poteka v prvi osebi ednine, piska je tudi osebno angažirana glede te ali one teoretske linije in tudi splošnejšega pogleda na svet, v čemer lahko vidimo odmev enega od temeljev v postajanju poezije. Tako kot je lirski subjekt tako ali drugače eden od dominantnih determinant poezije, je v avtoričinem izpisovanju literarne vednosti na delu teoretski subjekt, ki ni več od teorije ločen razvrščevalec, temveč aktivno participira v njenih izsledkih. V obzorju njenega izvajanja je pomembno lociranje poezije kot v literarni produkciji zapostavljene, a za literaturo ključne forme z neštetimi možnostmi za refleksijo in tudi subverzijo tako književnosti kot človekovega širšega delovanja. To je najbolj vidno, če jo zoperstavimo romanu kot danes najbolj priljubljeni formi; ima privilegiran status, je glavni fokus uredništev in založništev ter najbolj usidran v sedanji družbeni mainstream. Tako je v tej svoji fazi dostikrat tudi fetišiziran, poblagovljen in trivializiran, zaradi česar nemalokrat le posnema literarno-marketinške vzorce in nereflektirano poustvarja razne moduse neoliberalističnih ideologij. Pesem pa zaradi svoje večje ali manjše kratkosti in kompaktnosti ter tako rekoč brezmejnih izraznih možnosti ponuja boljše poglede v delovanje današnjih političnih, družbenih, ne nazadnje planetarnih negotovosti ter tudi odprtost za spremembe. Poleg pesmi je glavna nit knjige, kot nam pove naslov, branje. Bralna kultura pada, ljudje berejo vse manj in predvsem površno, poglobljeno interpretativno branje z refleksijo pa tako rekoč izumira. Zaradi omenjenih lastnosti se prav poezija kaže kot eden od možnih načinov, kako branje spet opolnomočiti. Avtoričin osebnejši pristop k možnostim branja in interpretacije dopolnjujejo sodobne teorije, poleg tako imenovane literarne ekologije predvsem kognitivni pristop na podlagi nevroznanstvenih izsledkov, postfeminizem ter teorija spolne identitete in kvirovska teorija. S predlogi in prakso nesuhoparnega in inovativnega branja poezija tako rekoč prevzame prvenstvo v spopadanju z najbolj perečimi problemi današnjega časa. Zupan Sosič poudarja tudi pomembno vlogo knjižnih klubov pri implementaciji takšnega branja. Avtoričino apologijo poglobljenega, doživetega in inovativnega branja ter njegovo širitev tudi onstran knjižnih klubov, na primer v izobraževalni sistem na vseh ravneh, lahko seveda samo podpremo. Prav tako tudi njeno kritiko sedanjih družbenih razmer, ki s hitrimi in malimi fiksi paralizira našo vse manjšo pozornost in možnost kritičnega mišljenja, spodbuja pavšalnost in stasito zagovednost ter čedalje bolj izloča pozorno branje. Žal tem trendom prevečkrat sledi tudi literatura. Četudi bi kakšen avtoričin prikaz stanja lahko malo dopolnili, ji v širši sliki vendarle lahko pritrdimo. Isto velja glede bralnih klubov in njihovega prispevka k bogatenju branja. Mimogrede lahko opozorimo tudi na teoretske bralne klube, v katerih sodelujoči razpravljajo o ključnih teoretskih delih onstran akademije in univerze. Morda ima teorija podoben problem kot literatura; zakrnela akademskost in napiflanost aksiomatskih znanj na ravni benignega zdravega razuma, brez živega, relevantnega in predvsem dobronamernega razpravljanja … Vendarle pa bi v takšnem duhu dialoga izpostavili nastavek za možno kritiko ali dopolnitev avtoričinih izsledkov. Prva bi bila dvom o kognitivni teoriji in nevroznanosti, kakršni povzema avtorica; ne toliko o njunih izsledkih kot o pretencioznosti. Če človek bere pesem, jo seveda v natančnem in poglobljenem branju vedno bere osebno, drugače kot z osebnim izkustvom pač ne moremo dostopati do česarkoli. Literatura je dialoška umetnost, zaradi česar se naša poglobljena konzumpcija hočeš nočeš vedno premika iz naše perspektive v druge, kar jasno vodi v povečanje empatije. No, mar ni to že od pamtiveka povsem jasno; da se del možganov za empatijo aktivira, ko smo – empatični? In da žlehtnoba porodi drugo žlehtnobo. Res rabimo nevroznanstvenike in filozofe kognicij, da nam to potrdijo? Končno pa bi lahko razširili tudi koncept branja. To deloma naredi že avtorica, ko navaja, da ne zamira branje kot tako, temveč natančno branje; ne umira tekst, temveč kontekst. Dalje tudi razločuje med branjem literature in drugimi umetnostmi, ki delujejo prek drugih načinov recepcije, denimo vizualna umetnost ali gledališče, a se obenem dopolnjujejo in širijo obzorja. Lahko pa mislimo tudi v drugo smer: vsaka resna obravnava katerekoli umetnosti mora umetniško delo predvsem – prebrati. Bil je čas, ko je bila literatura kot medij marsikje prvenstvena že zaradi čisto tehnološke ravni; pisava in fizično branje kot tehnologija sta bila poglavitna načina sprejemanja. Danes so ta prvenstva prevzele druge forme, druge umetnosti in mediji, kar pa ne pomeni, da je branje izginilo. V ožjem smislu prebiranja zgolj knjig gotovo, a širše in v današnjem prvem planu predvsem videa branje ni nikoli izginilo. Prav poglobljeno branje se tako izkaže ključno tudi onstran literature. Pismenost ni bila še nikoli tako pomembna. Če bo literatura nekoč izumrla, to ne pomeni, da bo branje izginilo. Seveda pa je treba z avtorico pozvati: berimo pesmi. Če znaš prebrati pesem, znaš prebrati vse.

We are thrilled to welcome Keoni and Michelle Wachsmuth, the owners of Portland's legendary Dan and Louis Oyster Bar, for a candid two-part conversation starting this week. The Wachsmuth family has run the seafood landmark since 1907, and in this first segment, Keoni and Michelle open up about the immense challenges of keeping one of the city's oldest restaurants afloat in 2025. They discuss everything from the ongoing difficulties facing the downtown area—which they've referred to as the "downtown depression"—to the financial strains of operating a historic, full-service establishment. This is an essential listen for anyone who cherishes Portland history and wants to understand the grit it takes to survive in the current culinary landscape. In Part One, you'll hear the couple's personal perspective on navigating the current economic environment, which, as Michelle has previously stated, has led to a critical lack of funds for the historic restaurant. We dive deep into their strategies for adapting their business in the face of dwindling foot traffic and discuss their extraordinary efforts to give back to the community. Keoni and Michelle's story is one of deep family heritage and an unwavering commitment to a restaurant that is more than a century old, providing a poignant look at the struggles and sacrifices required to maintain a Portland institution. Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Jake Martin began his culinary journey at 15, washing dishes in Northern California before moving sight unseen to Seattle in 1999. There, he taught himself the craft, working his way up through kitchens like Union and Maria Hines' Tilth. He moved to Portland in 2007, eventually running acclaimed restaurants Carlyle and Fenouil. This success was followed by a period of intense personal and professional difficulty, including high-profile restaurant closures, a severe depression, and a series of unfulfilling jobs that left him feeling burnt out and disconnected from the food he wanted to cook. ​After hitting a low point, his partner, Silqet, urged him to stop working for others and create his own vision. With her support and help from the Small Business Development Center, he wrote a business plan and secured a loan to open their new restaurant, Daphne, in Astoria. Today, his focus is hyper-local, sourcing nearly all ingredients from within a 75-mile radius. He champions a philosophy of simplicity, letting high-quality ingredients speak for themselves, and aims to educate the community on the exceptional produce, meats, and seafood their own region provides. www.daphneastoria.com @restaurant.daphne   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Dino Zupančič je eden redkih slovenskih marketinških strokovnjakov, ki se lahko pohvali s strokovno podlago iz elektrotehničnih znanosti. Že v času študija je pritegnil pozornost stroke z odmevnimi projekti v sklopu študentskih organizacij, med drugim je vodil tudi največjo študentsko prireditev v Sloveniji, legendarno Škisovo tržnico.  Leta 2008 je soustanovil Agencijo 101, ki si je v več kot petnajstih letih delovanja izborila status ene najhitreje rastočih in prodornih slovenskih neodvisnih agencij. Kot direktor in strateški vodja ekip je usmerjal rešitve v sodelovanju s številnimi domačimi in tujimi naročniki.Danes kot direktor v agenciji skrbi za strateški razvoj in doseganje poslovnih ciljev. Je pozitiven realist, ki verjame, da so ljudje daleč največji in najpomembnejši kapital podjetja. Verjame v sinergije timskega dela, opirajoč se na vrednote, kot so lojalnost, profesionalnost, zanesljivost, inovativnost in proaktivnost. Prav vztrajno sledenje vrednotam, ki jih je agencija začrtala, je eden ključnih razlogov, da je agencija trenutno med najbolj zaželenimi delovnimi okolji v slovenskem prostoru. Od leta 2023 pa je tudi partner v agenciji McCann Ljubljana. V zadnjih letih je bila agencija večkrat nagrajena na domačih (SOF, Sempl, Diggit, Sporto, Websi, Effie) in mednarodnih festivalih (Clio Awards, European Excellence Awards, Balcannes in SomoBorac ter finalist festivala v Cannesu). Najljubši citat: Overthinking is not a strategy. Najljubša knjiga: Atomic habits - James ClearNajljubša serija: Trenutno Trainwreck - predvsem Woodstock 99Hobiji: Tenis, kolesarjenje, fitnes, razna druženja.Najljubša hrana: Vsa mediteranska hrana, predvsem čim manj predelana.Najljubši podjetnik: Warren BuffettNajljubša aplikacija: Google mapsZaključni nauki:·      Vztrajnost se poplača.·      Nikoli ne podcenjujte moči marketinga.·      Vse je v ravnovesju.

In a fun interview, we welcome Amanda Cannon Windquist and justband Judson to the podcast, just after they opened their newest venture in Portland, Sunday Sauce.  We talk about their journey and inspiration for Sunday Sauce, as well as their other restaurant, Normandie..   Amanda and her husband, Judson, met while working in bars in the New York metro area before moving to Portland in the early 2000s, where they now live with their two children. Amanda previously served as the wine director at Q (formerly Veritable Quandary). Her primary venture is Normandie, which she co-founded and opened in 2018. She co-owns the restaurant with Judson and Executive Chef Heather Kintler. Normandie has earned a spot on Portland Monthly's Top 50 Restaurants list and is celebrated for its wine list, which is exclusively focused on women-made wines. The Winquists have since opened a second restaurant together, Sunday Sauce. This new venture was originally conceived as a pop-up event held at Normandie in November 2024 before becoming a permanent establishment. Sunday Sauce marks the second restaurant collaboration between Amanda and Judson.     Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Vabljeni k poslušanju nogometne epizode, v kateri gostimo Tineta Zupana. Osem let je športni direktor Brinja, ki trka na vrata Prve lige, v pokalu pa je presenetljivo izločilo Maribor. Kako ocenjuje organsko rast kluba? Kako realno je igranje med elito? Že vrsto let pa komentira angleški nogomet, ki je po prestopu Benjamina Šeška v Man Utd zdaj še bolj pod lupo pozornosti slovenske javnosti.

Po skoraj letu dni smo v Radijski tribuni znova gostili Marico Uršič Zupan, varuhinjo pravic gledalcev, poslušalcev in spletnih uporabnikov RTV Slovenija. Spregovorila je o odzivih uporabnikov v tem letu, k sodelovanju pa smo povabili tudi poslušalke in poslušalce.

This episode is from April of 2025: 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 made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Alfred University President Mark Zupan says it's a mistake to attack higher education. He writes, “A century ago, it would have been folly to invest in an outdated agricultural economy at the expense of the then-roaring manufacturing sector. It's just as foolhardy today to attempt to resuscitate a manufacturing sector that's been in decline for half a century when knowledge-based services power today's global economy and the labor market is undergoing dramatic changes brought on by advanced technology, artificial intelligence and automation.” We discuss how Zupan sees the future of work and universities' role in that equation. Our guest:Mark Zupan, president of Alfred University---Connections is supported by listeners like you. Head to our donation page to become a WXXI member today, support the show, and help us close the gap created by the rescission of federal funding.---Connections airs every weekday from noon-2 p.m. Join the conversation with questions or comments by phone at 1-844-295-TALK (8255) or 585-263-9994, email, Facebook or Twitter. Connections is also livestreamed on the WXXI News YouTube channel each day. You can watch live or access previous episodes here.---Do you have a story that needs to be shared? Pitch your story to Connections.

In this conversation, Faith Dionne shares her culinary journey from her early influences in Alaska to her experiences in New York and the mountain states, leading to her eventual move to Portland. She discusses her time at Higgins, the challenges of the restaurant industry, and her transition into consumer packaged goods with the creation of Dappled Tonic. Faith reflects on the importance of community, the state of the Portland food scene, and the need to honor culinary legends while also embracing new talent.   https://www.dappledtonic.com/     Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

V tokratnem terminu oddaje Radio Ga Ga – Nova generacija boste lahko prisluhnili posnetku živega nastopa ekipe na letošnjem Avdiofestivalu, ki je potekal v ljubljanski Cukrarni. Pozdravila nas bosta dva utečena voditeljska para, Robert Golob in Urška Klakočar Zupančič na eni ter Janez Janša in Vida Čadonič Špelič na drugi strani radijsko-političnega spektra. Uroš Slak bo z ministrom Hanom, Janom Plestenjakom in Angelco Likovič spregovoril o vladni strategiji poganjanja gospodarstva z jesenskimi porokami, Luka Mesec pa bo predstavil nov glasbeni album Božičnice z modernimi priredbami prazničnih napevov. Kdo bo novi urednik Tarče, kako bo potekal Jankovićev Ljubljanski avtomaraton, kaj so se dogovorili na srečanju Opa Nato!, vse o novem projektu Martina Strela Iz vode v vino in mogoče še kaj v petek dopoldan na Prvem.

Pred dnevi smo govorili o mednarodnem zborovskem tekmovanju Gallus v Mariboru, kjer je med skupno osmimi azijskimi in evropskimi zbori slavil slovenski Zbor sv. Nikolaja Litija pod vodstvom Helene Fojkar Zupančič. Zbor je s tem postal eden od finalistov tekmovanja za veliko zborovsko nagrado Evrope 2026, ki bo 18. aprila 2026 v Mariboru. V studio smo povabili dirigentko, ki nam je predstavila ozadje tekmovanja, svoje vtise in tudi načrte za naprej.

Pred dnevi smo govorili o mednarodnem zborovskem tekmovanju Gallus v Mariboru, kjer je med skupno osmimi azijskimi in evropskimi zbori slavil slovenski Zbor sv. Nikolaja Litija pod vodstvom Helene Fojkar Zupančič. Zbor je s tem postal eden od finalistov tekmovanja za veliko zborovsko nagrado Evrope 2026, ki bo 18. aprila 2026 v Mariboru. V studio smo povabili dirigentko, ki nam je predstavila ozadje tekmovanja, svoje vtise in tudi načrte za naprej.

Zakaj nam zdravniki za boljše zdravje priporočajo gibanje, spanje in ustrezno prehrano? To ni zgolj floskula, ampak se del odgovora skriva tudi v mitohondrijih, ki so kot nekakšne elektrarne v naših celicah, ki iz hrane proizvajajo energijo za naše telo. A mitohondriji niso ključni le za naše osnovno preživetje, temveč so povezani z različnimi boleznimi in celo s staranjem. Imajo svoj dedni zapis, ki se skoraj izključno prenaša po materi, s čimer so zanimivi tudi za arheologe in forenzike. V njih pa se skriva tudi vzrok, da se je na Zemlji lahko razvilo kompleksno življenje. Gostji: dr. Daša Zupančič, Inštitut za biologijo celice, Medicinska fakulteta v Ljubljani dr. Karin Writzl, Klinični inštitut za genomsko medicino, UKC Ljubljana Brala je Mateja Perpar.  V Xpertizi (od 29:12 naprej) tokrat gostuje doktorski študent podjetništva na Ekonomski fakulteti v Ljubljani Luka Radičević, ki raziskuje področje vlaganja s pozitivnim družbenim učinkom.   !!Ob tem imamo pri Frekvenci X še vabilo za vse ljubitelje pub kvizov: V ponedeljek, 10. novembra 2025, na prvi slovenski dan znanosti, Frekvenca X in Znanost na cesti pripravljamo prav poseben pub kviz. V kavarni Slovenskega etnografskega muzeja bomo ob 19h zagrizli v vprašanja, povezana z znanostjo v Sloveniji. Kdo so bili največji slovenski veleumi, kje segajo Slovenci v sam svetovni vrh znanosti, kaj vse zmoremo in znamo? Na interaktiven način, na povsem poljudni ravni, z zabavnimi eksperimenti, skrivnostnimi gosti in unikatnimi nagradami bo večer kot nalašč za vse radovedne, ki radi trenirate svoje nevrone. Če vas zanima: Zasnujte 4-člansko ekipo, nadenite ji kreativno ime, ki vsaj malo diši po znanosti (v Sloveniji), in se čim prej prijavite! Prijave zbiramo TU do zapolnitve prostih mest. Poglavja: 00:28:59 Xpertiza: Luka Radičević

Ime tedna je Helena Fojkar Zupančič, zborovodkinja Zbora svetega Nikolaja Litija, ki so v konkurenci osmih azijskih in evropskih zborov na mednarodnem zborovskem tekmovanju Gallus v Mariboru navdušili s tehnično pripravljenostjo zbora, zahtevnostjo programa in prepričljivostjo izvedbe. Z zmago je zbor samodejno postal eden od finalistov tekmovanja za veliko zborovsko nagrado Evrope 2026. Kandidati so bili še: Dimitrij Mlekuž Vrhovnik in Tomaž Fabec, raziskovalca z Oddelka za arheologijo na ljubljanski Filozofski fakulteti in Centra za preventivno arheologijo Zavoda za varstvo kulturne dediščine Slovenije. Z ekipo arheologov sta na Krasu našla več kilometrov dolge strukture, ki so jih prazgodovinske skupnosti uporabljale za množični lov na divjad. Najdbe svetovnega pomena predstavljajo eno največjih tovrstnih prazgodovinskih arhitektur v Evropi. Janez Vodiškar, srčni kirurg, ki je v sodelovanju s strokovnjaki ljubljanskega UKC-ja uspešno izvedel prvo implantacijo mehanskega podpornega sistema berlinsko srce pri otroku v Sloveniji. Gre za prelomni dogodek, saj do zdaj otroci s hudimi srčnimi boleznimi v Sloveniji pogosto niso imeli realne možnosti, da bi dočakali presaditev srca. Bili so bili odvisni od začasnih podpornih sistemov, ki pa niso namenjeni dolgotrajni uporabi.

In this conversation, Chris and Jeff Shinrock discuss the inception and mission of Bridge 13, a new initiative aimed at redirecting food waste to local community organizations. Jeff shares insights into the challenges of food scarcity, the importance of building trust within the food industry, and the operational strategies employed by Bridge 13 to facilitate food redistribution.   The discussion also touches on the metrics for success, community engagement, and future aspirations for expanding the initiative beyond Portland.   https://bridge13.webflow.io/   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

The Portland food community mourns the news of the sudden passing of one of its long-time brightest stars, Justin Woodward.  He passed away. losing a long battle with alcoholism, on Oct 2nd, in California.  He was best known for his work in the kitchens of Castagna and OK Omens in Portland.   This episode is a replay from our time with Justin and dear friend Gary Okazaki in 2016 when he was only one of two James Beard nominees from the Pacific Northwest. Find a story of his life by Brooke-Jackson Glidden of Portland Monthly, here: https://www.pdxmonthly.com/eat-and-drink/2025/10/justin-woodward-chef-obituary-castagna   And Justin's obituary here: https://www.dignitymemorial.com/obituaries/oceanside-ca/justin-woodward-12545297   Right at the Fork is made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Izrael je z Googlom podpisal 45 milijonov dolarjev težko pogodbo za propagandno kampanjo, TikTok mladoletnikom ponuja drugačne vsebine glede na spol, Instagram kot zajtrk razume le estetsko dovršene obroke s precenjenimi sestavinami. Kakšna so družbena omrežja v času vojn, populizmov in marketinga? Lahko govorimo o nevarnih, nepoštenih in stereotipnih računalniških algoritmih? Dr. Blaž Zupan, redni profesor na Fakulteti za računalništvo in informatiko, pravi, da besedo algoritem uporabljamo napačno in da bi odgovornost morala prevzeti vodstva tehnoloških korporacij, ki jim je mar le za kapital. Zapiski: Odbit Discord Oglasite se lahko na odbita@rtvslo.si How TikTok harms boys and girls differently – video Google under fire for $45m deal with Netanyahu’s office to spread Gaza genocide propaganda What happened when I let algorithms run my life for a week The Neuroscience of Social Media: How Algorithms Hijack Your Brain 13. oktobra 2025 ljubitelji avdia vabljeni na Avdiofestival v ljubljansko Cukrarno. Podkasti v živo, debate, predavanja, delavnice in koncert. Več kot 100 novinarjev, podkasterjev, urednikov, producentov, glasbenikov, režiserjev, voditeljev, tonskih mojstrov in drugih ustvarjalcev se bo zvrstilo na štirih prizoriščih. Program v celoti in brezplačne vstopnice na POVEZAVI.

This week's episode is an encore presentation of our conversation with Tyler Malek of Salt & Straw from January, where we discussed the expansion of Portland's favorite ice cream shop. And don't forget to check our our news partner and sponsor, DU/ER!  Be sure to visit  www.shopduer.com/fork and receive 15% off your first purchase! ORIGINAL POST: 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 made possible by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Ekipa oddaje Radio Ga Ga − Nova generacija se bo tokrat zbudila že ob šestih zjutraj, da bo lahko v živo navzoča ob hišni preiskavi na domu Aleša Hojsa. Izvedeli bomo, kaj mu je po telefonu svetoval Kangler, koga vse bo izločil Matoz in kaj je Janez skril v zaprto kuverto. Na terenu bosta postopek vodili Urška Klakočar Zupančič in Lena Grgurovič, sodelovali pa bodo vsi strokovni kadri s specialnim policijskim oslom Rožmarinom na čelu. Kaj je treba postreči med hišno preiskavo, nam bo izdal župan Janković, zakaj je preiskava lahko tudi priložnost Aljoše Bagole, kaj pa v resnici počne Kakavaški klan, pa morda izveste tudi v petek dopoldan na Prvem.

Join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!   Portland Food Adventures events have featured the best of over 250 Oregon restaurants, food carts, coffee shops, wineries, and more.  Then,10 years ago its international travel division began taking food lovers with chefs and artisans to their favorite places overseas, and with that have taken over 200 people to hundreds of food experiences from Austrailia to Europe and even on the Snake River in Oregon. Portland Food Adventures has connected many to wonderful food experiences.   In this episode, Chris Angelus hosts PFA's best patron, Wendy Bumgardner, who has appeared on the podcast before, and has been on the majority of PFA dinners and adventures to discuss the origin behind our host's ventures, and some of the meaningful moments along the way.  This is a 15 year journey centered around the entire Portland Food world. Worth a listen!   For further exploration, an earlier podcast where co-host Cort Johnson interviews Chris about his life leading up to PFA, and beyond. https://rightatthefork.com/shows/2019/5/16/201-chris-angelus-the-interview   portlandfoodadventures.com @portlandfoodadventures.com   DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

V tokratni epizodi oddaje Radio GaGa - Nova generacija končno izvemo kdo je kriv, da so se ustavile tekoče stopnice na katerih sta stala Trump in Melania in kako sta z njuno rešitvijo povezana Serpentinšek in Elon Musk. Robert Golob se je ustavil na pogovoru z Vesno Milek in spregovoril o nekaterih še neznanih posledicah organizacije velike poroke, ter kako bo po novem izgledalo gorsko reševanje, če ga prevzame njegova načrtovalka porok. Marcel bo v studiu gostil Ursulo von der Layen, ki je slovencem prišla ponuditi nekaj orožja in delavnic za sestreljevanje in izvedeli bomo kdo je resnično izkopal velenjskega mamuta. Jure Longyka bo povezoval podelitev nagrad "Zlata Buča", novi in stari obrambni minister Sajovic in Šarec pa bosta povedala vse o novem orožarskem dovozu. Vse to in verjetno še nekaj vročih duetov z Urško Klakočar Zupančič v petek dopoldan na prvem.

It's No. 6 Oregon and No. 3 Penn State with College GameDay in town, a White Out planned, Big Ten bragging rights on the line and playoff implications aplenty.What more could you want?After getting off to a 4-0 start, Oregon's first true test of 2025 is here: an experienced Penn State team, coming off a bye, looking for revenge after its 2024 Big Ten Championship Game loss. It's as big of a road game as Tyson and Justin can remember for the Ducks. They preview the game, give their predictions and catch up on the Mariners in this week's episode of the Traffic Report.For more, listen to this podcast in the player above or find us over on Apple or Spotify.Looking for more Oregon Ducks coverage? Lookout Eugene-Springfield is the new home for Tyson Alger's coverage of University of Oregon athletics.This week's episode of The I-5 Corridor's Traffic Report is supported by Water Avenue's Oregon Ducks Coffee.With a 5 a.m. flight to Pittsburgh on Friday, I'm thankful I have four new roasts of Oregon Ducks Coffee — Fourth Quarter Fuel, Early Bird Blend, Quack Attack Roast and the limited-edition Tie Dye Bag — to get me up and to the airport on time. Roasted by Portland's Water Avenue Coffee, Oregon Ducks Coffee can be found at New Seasons, Market of Choice, Roth's Fresh Market and Zupan's Market and online at oregonduckscoffee.com.Use promo code Corridor10 for 10% off your purchase.The Traffic Report— Tyson Alger, The I-5 Corridor This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.i-5corridor.com

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase! In this engaging conversation, Rose Archer shares her culinary journey from Hawaii to Italy, Germany, and finally to Bend, Oregon. She discusses her experiences working with renowned chefs, including Massimo Bottura, and the challenges and triumphs of establishing her supper club, which has become a beloved community event.   Rose emphasizes the importance of connection and creativity in food, and her upcoming Luscious Bend Food and Wine Experience aims to foster that sense of community on a larger scale.   https://www.lusciousbend.com/   Right at the Fork is supported by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase!       Chris and Will Preisch discuss Will's return to Portland and his new restaurant, 82 Acres. They explore the farm-to-table philosophy, the challenges of parenting, and Will's culinary journey from his early days in the restaurant business to his current role.   The discussion also touches on the evolving Portland food scene, the importance of community and collaboration, and Will's upcoming Portland Food Adventures trip to Portugal, where he hopes to gain new culinary insights and enjoy cooking with Chef Vitor de Oliveira at Quinta Sao Luiz and in Porto..   https://www.portlandfoodadventures.com/portugal-with-kopke-2026     Right at the Fork is supported by:    DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

We're jumping back to February... and our conversation with Jose Camarena of República. ORIGINAL POST: 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. 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 

One of Portland's most prominent entrepreneurs, Ron Khormaei, joins us once again on the podcast to discuss the factors that have gone into his successful building of two companies from the ground up in Portland, Finex and Steelport.    We start with a discussion about how his immigration from Iran as a teen shaped his ethics and viewpoints on life and business in the USA.  And Ron points out that local roots are key to the success of both companies, from manufacturing to community involvement.  Speaking of community, one of the unique aspects of Portland culture is that businesses support one another,  To that end, Steelport hosts many demonstrations and tours at its factory, and on the 24th of August will host a Knife Maker showcase, highlighting Portland as the premiere knife-making city in the USA, featuring many other knifemakers from Portland.   We on Right at the Fork are big fans of Steelport's products, but also how well they are connected to our restaurant and food communities.   https://www.steelportknife.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

Dr. Neja Zupan is a visionary holistic mentor, energy mastery expert and international speaker guiding high achievers to full-spectrum vitality and soul-aligned success. After being given a 5% chance to survive aggressive cancer, and rising from generational scarcity to become a globally recognized entrepreneur, Dr. Zupan embodies the power of high energy frequency-first living. Her method—rooted in nervous system, facia, lymph recalibration, multidimensional intelligence and energy mastery—activates clarity, coherence and magnetic leadership.Dr. Zupan is a trailblazer in holistic health and personal empowerment, whose journey overcoming aggressive hormone-dependent ductal cancer has become a source of inspiration for individuals and businesses 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.More than a decade cancer-free, Dr. Zupan has translated her profound personal experience into actionable insights for professionals and organizations seeking a deeper understanding of resilience, vitality and well-being. She integrates science, psychology, spirituality and traditional Eastern practices to teach strategies that foster sustainable wellness and prevent burnout. Her expertise inspires high-achievers and leaders to unlock their full potential, maintain high energy levels and create environments where individuals and teams can thrive.Dr. Zupan's message transcends health—it is a blueprint for transformation, showing that resilience, balance and purpose are the foundation of success in business and personal life. In this episode, Dr. Zupan talks about burnout recovery for high-achieving women, how to reclaim vitality through nervous system recalibration, multidimensional intelligence activation and how to access your intuitive and energetic brilliance. One easy tip is to start with laughter!Learn more:info@nejazupan.com www.nejazupan.comInstagram: @dr.nejazupan.institute LinkedIn: /drnejazupan Go to HighFrequencyEnergyFormula.com (for a free gift!)

In the heart of Oregon, Rose Archer has been building quite a culinary brand.  Her Luscious Supper Club events have been selling out for years, and now she embarks on quite an undertaking, highlighting the best of Bend's culinary scene, the Luscious Bend Food and Wine Experience.  We discuss what's in store at that event, on Sept 27, 2025.   Listen to this episode to follow Rose's fascinating story.  Rose grew up the daughter of two hippies in Hawaii.  She learned to cook, and enjoy the attention that came to her when she made great things.  Things weren't easy, but she had ambition.  That drive took her to culinary school in Portland, where she plotted to cook under some of the best chefs in the world.  She went on quite a journey, one that eventually landed her in Los Angeles, Paris and Italy, where she worked under Massimo Bottura at one of the world's greatest restaurants, Osteria Francescana.   We plan on having Rose back for another episode to fill in the blanks on the journey from Italy to Bend.  She's quite remarkable!!  Subscribe to be notified when that episode is released!   Get tickets here to the Luscious Bend Food and Wine Experience:   https://www.lusciousbend.com/tickets   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

On host Chris Angelus' bucket list and perhaps on yours, is an African Safari.  Lynne Gross has been curating trips for years to Africa and has great relationships with guides, restaurants and hotels.  She and Chris met walking doggies at Nehalem Bay State Park a few years ago, and for next year Lynne put together a trip with particular attention to food and luxury for Portland Food Adventures.  If you've ever thought of a safari or are just curious about one, this podcast goes over a lot of the animal behavior, and how safaris work. Bonus: talk about Zanzibar!   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Sem velik ljubitelj tehnik in principov, ki nižajo stopnjo stresa v življenju; obenem pa se dobro zavedam, da v celoti odstraniti stres iz našega vsakdana enostavno ni mogoče. Zato sem navdušen, da vam lahko v današnjem podkastu razložim navdihujoče znanstveno stališče: to, kakšen odnos izoblikujete do stresa, je za vaše zdravje bolj pomembno kot količina samega stresa!Skupaj bomo pregledali nekaj zanimivih znanstvenih raziskav na to temo, potem pa se naučili preprostih tehnik, s pomočjo katerih lahko stresni odziv postopno oblikujete v svojega močnega zaveznika.V podkastu omenjam knjigi Znanost mirnega življenja (D. Zupančič) in The Upside of Stress (K. McGonigal).Omenjene raziskave / viri / dodatno branje:Kaj je to stresin kako deluje stresni odziv: https://www.nature.com/articles/nrendo.2009.106Raziskava o tem,kako prepričanje, da je človek manj fit od vrstnikov, vpliva na življenjskodobo: https://pubmed.ncbi.nlm.nih.gov/28726475/Raziskava ohotelskih snažilkah in fizični kondiciji: https://pubmed.ncbi.nlm.nih.gov/17425538/Sprejemanjestresa je pomembnejše od nižanja stresa: https://news.stanford.edu/stories/2015/05/embracing-stress-is-more-important-than-reducing-stress,-stanford-psychologist-saysRaziskava onegativnem vplivu burnih čustvenih odzivov na stresorje: https://pmc.ncbi.nlm.nih.gov/articles/PMC5794509/Povezava medpozitivnim afektom in daljšim življenjem (sploh pri ljudeh, ki imajo vživljenju veliko stresa): https://pmc.ncbi.nlm.nih.gov/articles/PMC5555349/Posamezniki, kiimajo v življenju veliko stresa IN ga hkrati smatrajo kot nekaj negativnega inškodljivega imajo večje tveganje za prezgodnjo smrt: https://pmc.ncbi.nlm.nih.gov/articles/PMC3374921/

With news that RingSide Steakhouse is opening back up next week, we wanted to return to our conversation with Executive Chef John Dyss from earlier this year... ORIGINAL POST: 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

Zdravi rečni ekosistemi so ob zmanjševanju poplavne ogroženosti pomembni tudi za prilagajanje suši, zagotavljanje zadostnih količin pitne vode, prehranskih virov, pa tudi rekreacijo in sproščanje. Kje so med več kot 430 že zaključenimi deli na vodotokih po poplavah na naravi temelječe rešitve? Sogovorniki: - minister za naravne vire in prostor Jože Novak - dr. Urša Koce, DOPPS - dr. Polona Pengal, REVIVO - Gašper Zupančič, Društvo vodarjev Slovenije - Aloša Petek, PIC - direktorica direktorata za vode dr. Lidija Globevnik

We thought it would be good to have Greg Higgins, one of Portland's most notable and historically important chefs, expand on the letter he wrote to Portland that went viral about the perilous state of his restaurant.  As if the challenges in the restaurant industry aren't heavy enough, downtown businesses are facing a huge loss of tourism dollars, a fraction of office workers, years of a bad reputation, and construction problems, just to mention a few.   The good news is that the public reacted swiftly and positively, and bookings at Higgins swelled and the short term outlook is better. We discuss what must happen in the long term, and the prospects thereof, in this interview.   Want to help?  Book a reservation not only at Higgins, but any Portland restaurant downtown you've been thinking of visiting.  DO IT.     www.higginsportland.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 

A wonderfully summery and tasty podcast with Lauren Wilson, who shares with us her journey from moving to Vermont and uncovering her kryptonite -- an ice cream maker in the restaurant where she worked.  She immediately started making ice cream and found that others loved her flavors.  That led to a move back to Seattle, where she developed a wholesale business, accomplishing getting her product into 30 grocery stores in the area.  That was a tough business model.   She eventually wanted to try opening a scoop shop in Portland, but her plans were scuttled by a thing called a pandemic.  So, now she's in the midst of writing an cream recipe book, for which she's seeking out publishers.   We enjoyed our talk about her journey as well as how childhood memories play into an almost universal love of ice cream.  Plus, some favorite flavors!!!!   Check out Lauren's Insta!   @sweetlosicecream on 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 

Potoček in mali kos sta postala prijatelja … Pripoveduje: Jerica Mrzel. Napisal: Branko Čopić. Prevedel: Jože Zupančič. Posneto v studiih Radiotelevizije Ljubljana 1974.

Lisa Schroeder, chef/owner at Mother's Bistro, now in its 25th year in Portland, joins us on the podcast to discuss the state of the industry and what she's doing to keep moving forward at the restaurant.  That includes a new New York Deli menu.  Lisa explains that while there used to be real Jewish deli food in Portland, there's a vacuum for a real pastrami sandwich and other great dishes that needed to be filled, and she's doing it.  From homemade rye bread to artisan latkes and rugelach, she's doing what she does so well.   Also discussed, service in restaurants and how that affects the industry as a whole. Why service may be lacking, and whether it's fixable, or whether customers even care.   It's always a pleasure to have Lisa on the podcast and this episode is no exception.  With her experience and hard work, her insights are always interesting to absorb.   https://www.mothersbistro.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 

It's summer, and that means it's Hog Dog Season...  So here's a look back to our conversation with Michael Mudd from earlier this year.   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

We look back at our January 2025 conversation with Frank Squillo of Wanda's Cafe & Bakery. ORIGINAL POST:   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://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 

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

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

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

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

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