35 Burst results for "BON"

"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

05:25 min | 2 weeks ago

"bon" Discussed on Bon Appetit Foodcast

"So holiday dinner is at my place this year. Everyone's so impressed with the meatballs of lingonberry spread the Ginger things. I may have forgotten to mention that I bought it all at Ikea. Even the plates. The exact year. So we are here. It is happening. Thanksgiving is a week away. I can not believe it. And you know how people who get married always say, we're just gonna have a simple wedding and you're like, oh yeah, totally, but you're rolling your eyes because no wedding has ever been simple in the history of weddings, no matter how hard people try. Well, that's kind of how I think about Thanksgiving. So every year in my family, we act like we're just going to relax about it and not cook all the things. And every here, we end up cooking all the things because at the last minute my mom decides to make the super labor intensive creamed onions or I decide to attempt the show stopping pie, even though I bake once a year or the Turkey is taking too long and we can't get the potatoes in the oven, you get the picture. So in this month's issue, a Bon Appetit are Thanksgiving issue. There is a story called Thanksgiving simplified. And obviously I am very intrigued by this to join us to talk about that story and the recipes in it. And just Thanksgiving in general, our test kitchen director Chris Morocco and associate food editor Kendra vacuum. Thank you both for joining us. Thank you. It's great to be here. What an apt also description of Thanksgiving as I am as of this recording 6 days away from my own wedding. I know. You're right. Thanksgiving and nuptials always go away from you no matter how hard you try to rain them in. By the time people are listening to this, you will have been married. Yeah. Well, it'll be over. Crazy. Does that feel for relieving? It really does. Okay, so first of all, I want to know what both of your plans are for Thanksgiving this year. Have you made them yet? Probably my parents will come to New York ever since my sister moved to New York City and serendipitously one block away from me. They really have no choice, but to come to us. What about you Chris? What do you usually do for Thanksgiving? Well, we used to have this massive family gathering at my aunt and uncle's place in Connecticut of like 25 people. But now everything's gotten sort of broken up. The traditions have changed. Maybe for the better. If my mom can't travel, she'll probably join us. I don't know. These days, you got to keep things a bit fluid. But I just have to say, I have actually executed simple Thanksgiving. And I honestly also executed a very simple wedding. Okay, flex. Well, let's get into it then. To start off, let's talk about what makes Thanksgiving so complicated in the first place. The answer is you have one oven. You have the one vessel that's supposed to cook all the things. That's the first thing I forget is, oh, I want all of these dishes and they all have to be hot at the same time. And every single one of them needs 45 minutes in the oven at a different temperature. And it's like, okay, this is literally impossible. And it will never work. Yeah, so many dreams so few cooking surfaces. You can't totally. I feel like we all lose our minds with Thanksgiving a little bit. Because Thanksgiving and the way that we cook on Thanksgiving represents a very clean break with how we tend to cook the 364 other days of the year. We don't make stuffing ever. Right? Any other time of year for yourself, Chris? Stop. And I want to see you on my Tuesday night stuffing recipe. No, I want your show stopping pie. I want to see this show stopping pie Amanda. It's on my Instagram from last year. Tahini pumpkin pie. And I have to say, it actually did come out quite well despite it being the one thing I baked. That sounds lovely. No, I hear you. I hear you. I don't make stuffing. So this package, it's not just a series of recipes to choose from. It's really a full Thanksgiving game plan. I mean, you can obviously choose to make any one of these on their own or part of a different menu. But really the whole thing comes together so that nothing is crowded on the stove or in the oven, no dish is being rushed at the last minute. And Kendra, since you wrote the recipes in this package, I'm gonna have you lead us through with commentary from Chris. Totally. Okay, let's talk about the recipes. The first recipe that jumps out at me and I'm sure we'll jump out a lot of people are called stuffing biscuits. Yes. I mean, what stroke of godly genius came down on you to arrive at this idea? Well, I definitely wanted a bread. It's a very easy place to outsource on your Thanksgiving menu. Please go with God and buy yourself a focaccia from the bakery, but I thought there's a moment for a bready bite that is like so valuable on the plate, flavor wise and also to soak up all the drippings, all the gravy, yes, your edible sponge,.

Chris Morocco Kendra vacuum Ikea Chris New York City Connecticut New York Amanda Kendra
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:03 min | Last month

"bon" Discussed on Bon Appetit Foodcast

"<Speech_Female> And while you're online, <Speech_Music_Female> give che June <Speech_Music_Female> and bettina follow. <Speech_Music_Female> On Instagram, <Speech_Female> che is at <Speech_Music_Female> CJ that's <Speech_Female> CHA EY, <Speech_Female> June <Speech_Female> Kim is at <Speech_Music_Female> May to June <Speech_Music_Female> as in the months <Speech_Female> and bettina <Speech_Female> is at butina <Speech_Female> that's BU TTI <Speech_Female> and <Speech_Female> <Advertisement> a on Instagram. <Speech_Music_Female> <Advertisement> And on TikTok, <Speech_Music_Female> <Advertisement> you can find her recipes <Speech_Music_Female> <Advertisement> at patina <Speech_Female> Mac. That's her <Speech_Music_Female> first name <SpeakerChange> and Mac <Speech_Music_Female> spelled MAK. <Speech_Music_Female> <Speech_Female> If you love the <Speech_Female> show, be sure to rate <Speech_Music_Female> review and subscribe <Speech_Music_Female> on Apple podcasts, <Speech_Music_Female> Spotify, <Speech_Music_Female> stitcher, or wherever you <Speech_Music_Female> get your podcasts. <Speech_Music_Female> It helps keep <Speech_Music_Female> us food people in business. <Speech_Music_Female> <Speech_Female> And you can follow <Speech_Female> <Advertisement> Bon Appetit on Instagram <Speech_Female> <Advertisement> at Bon Appetit <Speech_Music_Female> <Advertisement> mag and <Speech_Music_Female> on Twitter at Bon Appetit. <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Advertisement> Food people <Speech_Music_Female> <Advertisement> is produced by Bon Appetit <Speech_Music_Female> <Advertisement> in partnership <Speech_Music_Female> <Advertisement> with pod people. <Speech_Music_Female> Fish <Speech_Female> new Valle Bellini is <Speech_Female> our senior producer, <Speech_Female> Ginny bloom <Speech_Female> is our showrunner. <Speech_Female> Madison <Speech_Music_Female> lesbian is our production <Speech_Female> <Advertisement> manager <Speech_Female> and Morgan fuse and <Speech_Music_Female> <Advertisement> Jessica Jones <Speech_Music_Female> are our associate producers. <Speech_Female> <Speech_Female> This episode was engineered <Speech_Female> by Trey booty <Speech_Music_Female> and the music <Speech_Female> is by DJ newmark. <Speech_Female> <Speech_Female> June Kim and I provide <Speech_Music_Female> editorial direction <Speech_Music_Female> for the series. <Speech_Music_Female> Special thanks <Speech_Music_Female> to Matt sab, <Speech_Music_Female> Nico steel <Speech_Female> and Julie Shen. <Speech_Music_Female> I'm your host Amanda <Speech_Music_Female> Shapiro. <SpeakerChange> <Speech_Music_Female> <Advertisement> I'll see you next week. <Music> <Advertisement> <Silence> <Advertisement> <Speech_Music_Female> <Speech_Female> My <Speech_Male> House is a Sonos <Speech_Male> house. We have Sonos <Speech_Male> ones in the bedroom, <Speech_Female> bathroom, my <Speech_Female> home office, and <Speech_Female> <Advertisement> a beam sound bar on <Speech_Female> <Advertisement> our TV. And at <Speech_Female> least one of them is on pretty <Speech_Female> <Advertisement> much all day. I'm <Speech_Male> playing news in the morning, <Speech_Male> music at my desk, <Speech_Male> podcasts while I'm <Speech_Female> cooking. And if I'm <Speech_Female> moving around from the kitchen <Speech_Female> to the shower to the bedroom, <Speech_Female> I group them <Speech_Female> from the Sonos app on my <Speech_Female> phone, so I don't miss <Speech_Female> a moment of whatever <Speech_Female> true crime podcast <Speech_Female> I'm listening to. <Speech_Female> And then when I'm ready to <Speech_Female> relax with a show at <Speech_Female> the end of the night, I turn <Speech_Female> on my TV and <Speech_Female> the soundbar automatically <Speech_Female> connects. But <Speech_Female> my boyfriend recently <Speech_Male> stole the Sonos from my <Speech_Female> office and put it on <Speech_Female> our back patio. Maybe <Speech_Female> stole is a strong word, <Speech_Male> but when Sonos <Speech_Male> sent us the gen two <Speech_Male> one, I told him <Speech_Female> exactly where it was going to <Speech_Female> go. I set it up in <Speech_Female> my office in minutes <Speech_Female> and it seamlessly connected <Speech_Female> to the rest of its Sonos <Speech_Female> family. This <Speech_Female> one's even got voice activation <Speech_Female> built in, <Speech_Female> so I synced it with the Google <Speech_Female> Assistant and <Speech_Female> I just tell it to be quiet right before I hop on my zooms. Visit Sonos dot com to learn more.

Valle Bellini bettina Trey booty DJ newmark Matt sab Nico steel Julie Shen Jessica Jones Apple Shapiro Twitter Amanda Google
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

04:09 min | 2 months ago

"bon" Discussed on Bon Appetit Foodcast

"Am kind of a assist in new orleans. But i had a house account at galloped wars which is something that people will raise eyebrows about. Because i'm sure. I was one of very very few if not the only african american who had a house accounted gala. Because in the bad old days one couldn't eat there. But i got a orleans after the bad old days and it was a way of Staking claim and making a point. But i also eat at upper line. Upper line was extraordinary. Joanne clovinger is one of the legendary restaurant. Restaurateurs of the city. I love baion susan. Spicer and what. Susan spicer does it by. Ona's quite amazing to there is a new place on I think it's charter. Street called justina my stomach's beginning to grow so there you go That is really kind of classic french. So when i wanna pretend i'm eating and a bistro in france i head there nina compton and compare lapa show is wonderful but i tend to go to buy water american bistro because i can walk their share and have brunches. Her brunches are amazing. And she's got a kind of full new orleans breakfast. That's almost her. Take on a full english breakfast and comes complete with the baked beans. But i think one of the places that i am most often at is a place called an seven and it is on montague street and the by water and you have to kind of almost no where it is to get there. But aaron walker and and yuki because her husband and wife. It is french food but sort of inflected by japanese sensibility and tastes and it is totally. Uk's invention and it is just amazing so that's place that you will find me often sitting inside or out eating. Whatever they send out. I have to ask. Did you go to new orleans because of a love of food because of a love of The kind of influence actually know where normans because new orleans is the lynch pin place for african culture in this hemisphere. It is culturally. If you begin to think about new orleans and this again is probably another podcast. But if you begin to think of new orleans it is. The northernmost point in the caribbean The people were french and spanish than french. Most people forget that new orleans was spanish for almost as long as it was french and a lot of the things that we attribute to the french. Like the french quarter. Actually spanish So that you get a lot of the connecting things you get connections with haiti you get connections with cuba. You get to see connections. As that whole african atlantic world morrison moves and changes so new orleans has a lot of things going on for it and in it. Then you don't see other places in the south. I tend to like places that are realized. I like places that are about mixing of cultures. I love that. So high on the hog cells and cells and your next book cells and cells. And you were to get another place. Where would it be. It would be an airplane. So i could get back and forth between the places that i do love you get a plane are good point and a pilot. Since i don't drive yes you do fly in high places and Literally and figuratively about that. That's that's the story. dr harris. Thank you so much for being our guest on food people. I genuinely enjoyed talking to you. Always learn so much from you. I could listen to you. Talk all day and it's just an honor to be in your company. Oh good kit over that. Well thank you very much and hopefully the next time.

new orleans Joanne clovinger baion susan Susan spicer nina compton aaron walker justina Spicer Ona orleans yuki france Uk caribbean haiti cuba morrison dr harris
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

07:44 min | 3 months ago

"bon" Discussed on Bon Appetit Foodcast

"I've seen your freesty- have senior freezer. I you wrote a whole newsletter about having to like unearth. Some scary things out of your freezer. I'm not saying it would help me to better stay organized. Because then you could designate themes for the freezers. I love it freezer themes you could. I mean i actually think my mom had freeze a themes Shed had one that was full of dumplings and one tones tichy whatever. She would do things like she would make fried rice like lots of fried rice and put it in containers in the freezer. And i mean. I love the phrase and so the fraser is actually a big meal. Prep space may. Because i do make a lot of things and put it in the freezer like base like a curry pace pesters sources and they're all in my freezer and the phrase. It gets a pretty bad rap. Sometimes people think all the phrases kind of where food goes to die. Yeah and it's actually the freshest your source will stay fresh in the freezer for three months and it tastes so great when it comes out because it's like suspended in time you know like as soon as it's done in it's cool i'll put it in a fraser in a little bag like my mom's five minute dinner was one tons and that's what meal prep can do. That is the power of meal prep because we never had a bad meal. And it wasn't for me. I don't even think about meal prepping. It's just very natural to me taking care of your future self and cells and so you're mostly freezing components like you're not throwing a whole like chicken tori. Yes absolutely right. What are other examples of things that can go straight from the freezer to the stove or the plate or actually be a meal right away You know kia dumplings ravioli right yes really errors j. You have historically meal prepped. For one you've written about this. Yes which i imagine requires very different strategies when it comes to meal prepping so tell me about how you go about it well. It's funny because i'm reminded hetty of the story that we worked on not too long ago. And i think we were developing those lovely peanut noodles with the cucumber and i remember in the process of talking through that recipe. You were telling me about how it sort of feels like everyone your family. Has they run on different schedules. People eat lunch at different times. People may want different things. I can only imagine what that's like. But that is probably the single most important thing that i don't have to deal with when it's just me you know for me. I feel the biggest challenge is just keeping up with my own whims which is harder than it sounds because like you had he a hate eating the same thing. Wow but i also feel that part of that has been exacerbated by the pandemic to you. Know which i think makes sense cooking's already drudgery and somehow eating the same thing today's in a row feels like it reminds me of the fact that i've been at home two days in a row. I really really am trying to come back. Sameness in all facets of my life including in my diet okay. So let's talk about this meal. Prep series and how it tackle. Some of the misconceptions people have about meal. Prep i think every recipe had some kind of goal of expanding people's minds on on what neal proper meal planning kind of is and how it can fit into different kinds of lives right. It wasn't really about only things that would require hours of your sunday. We have some things like that. We have a big beautiful roast pork. That will talk about a little later. And then it really lends itself to five minute meals for the rest of the week and then you have other things like heads. Brilliant cashew cream. Which is something. It's really this modular component that you can incorporate into so many different things and if you are the kind of person who likes to mix it up and likes to not eat the same thing to meals in a row. You may be eating cashew cream five days in a row but you would never know it almost makes sense so i'm really excited about collection. I hope that. I think the part of the reason why we ran it in september is because it felt like meal planning is not ever going to be a trendy topics It's ever urge ever going to be a timely topic. It is trending. if you've ever been on pinterest it's definitely trending. Yeah it feels like it's never gonna make headlines. But at the same time i think this particular fall and returned to the school season and return to office for some feels pretty monumental so psyched about this. This series i mean. Can she cream. I think over the years has been sidelined as this thing that vegans eat But i think that. I really wanted to show a different side of cash. Ukraine sore versatile as christine mentioned and the three recipes in the series. A really different. So i really wanted to develop a cashew cream. That could be used as a base for different recipes for me. It can be either sweet. Or savory i tend to go on the savery side a free person. I think the base recipe to has garlic in it. But you can leave that out and the wonderful thing about cashews is that they're naturally sweet and they have a lot of flavor. And how are you getting it to be a cream like at my soaking things for hours and days overnight or what process. That's a really great question I'm also quite lazy. I hate doing things ahead of time for the recipe that i wrote. I say you can really just soak it for half an hour in boiling water. And what that's doing is it's just breaking it down the exterior of the not. So when you blend it up. It's going to be a lot creamier and smoother. You cannot stock if you want a little bit more flavor and some garlic to add that kind of nice emami and this is obviously when you're using in a savory dish and how much cashew cream am i getting out of this base recipe you about a cup. Sorry that's enough to make any of the recipe that i wrote for the series but also worth noting couldn't be easier to double triple etcetera at brady. Yeah absolutely and i usually do so. This cashew cream is literally like a secret sauce. That goes into these other meals throughout the week. Okay i'm on boards. I'm on board so far but then tell me what i'm getting into next. What what am i making. What this cashew cream throughout the week. I'm just in love with these three recipes. One is a broccoli soup It's really simple soup. There's nothing really that technical in it at all. I love broccoli soup midweek. My family loves it sometimes. Put mac and cheese in it. But in this dress you are surprises an actual recipe in one of my books broccoli suit with mac and cheese mentioned it in the head note for this recipe advocate not quitting mac and cheese into it. You can put a cashier cream and it just gives you this beautiful fluffy result and then you have some udon.

tichy kia neal pinterest emami Ukraine christine mac
Interview With Ryan Star, CEO of Stationhead

The Voicebot Podcast

02:00 min | 3 months ago

Interview With Ryan Star, CEO of Stationhead

"Ryan style. Welcome to the voice podcast. Thanks for having me okay. So you're recording artist. How did we get here. Why are you on the voice by podcast. Jump right in that fitting on the voice fought. Podcast might might earliest memory of how i would have gotten here a started with my voice. It's the most degrade say that. I remember memories memory. Strike me one would be like you know. Thirteen years old sitting down with guitar Knowing records and using my voice the voice was there to dream to inspire. You know a world of people that that through music and songs the way the way. My heroes has fired me to do that. Thing right like a very star the voice at the same time at that age. My mother environmental was taking me around town Beginning townhall in my local community. Things like that to get recycling for the school districts and bish again understood the power of voice and actually. I'm assuming that the voice. Maybe other generations grew up believing in more but i grew up in who cares nineties grunge generation and i felt like i was the only kid thought. Not one voice can change the world. I really carry that. My whole life especially artistically. When one day radio found me made me. I got a call on a z. One hundred the morning zoo radio contest. Night i fifteen years old or sixteen years old going into senior year of high school elvis durant famous damon voice and bon. Jovi called me on air and announced that. I'd be opening for them jones beach where i grew

Ryan Style Bish Elvis Durant Damon Jovi Jones Beach
Hear Joe Biden Reject the Prospect of a Taliban Takeover Just 38 Days Ago

Mike Gallagher Podcast

02:35 min | 3 months ago

Hear Joe Biden Reject the Prospect of a Taliban Takeover Just 38 Days Ago

"A montage of joe biden on july the eighth now keep in mind. That's thirty days ago. Thirty eight days ago. Here was joe biden and what he said about what he believed was going to happen in afghanistan as he had no plan in place to prevent the taliban from taking over again. This is july eighth twenty twenty one not july twenty twenty not twenty nineteen. This is thirty eight days ago tally. Bon takeover of afghanistan now inevitable known is non because you the afghan troops have three hundred thousand well equipped as well as script as any army in the world and an air force against something like seventy five thousand taller. Mont is not an at thank you very much. Your intelligence community has assessed that the afghan government will likely collapse moves nor is it. Can you please clarify what they've told you about whether that will happen or not. Not true in united states did not respect conclusion. So what is the level of confidence that they have that it will not collapse. Afghan government has to come together. They clearly have the capacity to sustain the government in place. And do you see any parallels between this withdraw and what happened in vietnam. Some people feeling zero which you had is yet entire brigades break through the gates of our embassy. Six amount mistaken. The taliban is not the sow the north vietnamese army. they're not not remotely comparable in terms of capability. There's going to be no circumstances to see people being lifted off the roof of a embassy. The of the united states from afghanistan. It is not at all comfortable so the question now is where do they go from here. That the jury is still out the likelihood there's going to be taliban overrunning everything and owning the whole country is highly unlikely. Oh really highly unlikely. I'm embarrassed and i'm ashamed. I'm embarrassed and ashamed. And he ought to be too

Joe Biden Afghanistan Afghan Government Taliban Mont North Vietnamese Army United States Vietnam
It's Time to Get a Job and Pay Your Bills

Mike Gallagher Podcast

01:21 min | 4 months ago

It's Time to Get a Job and Pay Your Bills

"Americans have no choice but to ignore this moratorium eviction entirely. If you're not paying your rent you gotta get out. You gotta get a job. sorry. I hate it. I hate what people have been put through through follow their own. You gotta get back. You can't keep expecting the government to hand to pay your rent for you. You can't expect taxpayers to to shoulder the burden of your of your bills. And i guarantee you. There are a whole lot of people sitting around shane. I'm not paying rent. I don't have to their whole lot of people in america not going into the office because i don't have to hold people putting their heels up now. Listen i'm not trying to condemn people who are genuinely struggling through this cova pandemic but america has got to say enough is enough is enough. Sorry you've got to take the steps that you need to take if you're not taking steps to be safe and you want to sit at home and eat bon-bons ain't gonna work anymore. You gotta go to work. You gotta get a job. You gotta pay your bills

Shane America
The Things We Eat For Others

Bon Appetit Foodcast

02:28 min | 4 months ago

The Things We Eat For Others

"We're closing off our six part series talking about food and relationships with writer baker and fellow food lover. Zoe dent berg. We recently published an essay from. Zoe called. never again will. I go vegan for a man about how in pursuit of a romantic connection. She stopped eating meat and dairy almost entirely. I found it's so relatable it's just part of being in a relationship that we don't really talk about a lot and usually for my experience. The person with the stricter diet tends to influence the other. so today. we're gonna get into all of that and more with zoe as well as ben. Weinberg the man who's zoe tried going vegan for welcome to the podcast. Both of you. And i am excited to get nosy. Things manda beer. So if you haven't read zoe's essay yet here's a bit of background. Zoe and ben went to the same college. The even had some mutual friends but they actually didn't meet until they separately moved to birmingham alabama for jobs after graduation. So tell us now about the first time you hung out one on one. How did that happen. We talked a little bit about how much we both liked cooking so then invited me over apartment downtown to cook. It was like this super-buick when you are when you're having this conversation does say he's vegan. His veganism was a running joke. It was one of the things that i learned about. Van nuys like. You're actually vegan. So i i did know that he was again. I did not know how we would cook together considering. I was allergic to half of his diet. Okay wait what are you allergic to. So i'm allergic to gnats in sesame all nuts all nuts and meanwhile i put like i love homocide. I love putting. That's is one of my favorite spices which zoe taught me has sesame in it. A lot needs in that one. Yeah yeah okay. We're gonna do this together. We're going to hang out and we're gonna cut. Yeah and then also do not tell me what you're gonna beforehand. He just like call me and gave me a gris relaxed. Because i didn't know what we were to cook beforehand. You know three hours before you're gonna hang out of van. I remember. I got there and you had the recipes pulled up your laptop and i was like oh like we can go off of this and you know we have to do the recipe when ben has a recipe is very adamant about sticking to it. Even though he's very chaotic in the kitchen. I feel the same way. It's all or

ZOE Zoe Dent Berg BEN Weinberg Baker Birmingham Van Nuys Alabama
The Foragers Dilemma with Alexis Nikole Nelson

Bon Appetit Foodcast

02:40 min | 5 months ago

The Foragers Dilemma with Alexis Nikole Nelson

"Wanna ask you about your background. So i know you're not the first generation of of nelson or whatever surname. There is on your maternal side in this in the ohio. You've talked a bit about your mom's relationships with plants and what you learned from her. But i also know it goes even further back than that. So how far back. You want to tell me about how that kind of relationship with the land is part of your family. Oh absolutely so. We're very lucky because not not every person of color especially not every black person in the united states is lucky enough to be able to trace a lot of their familial history back on my mom's side of the family with her father they'd been they've been in the united states since the sixteen hundreds they were farmers in new england after the revolutionary war. And with my mom's mom's side of the family with my my nanna. She was a second generation. Cape verde an immigrant to the cape cod area and with a lot of bigger and immigrant families. A lot of them brought foraging practices with them and i mean my nanna was like working in the cranberry bogs in the nineteen thirties. To help better support her family and bats a whole lot of exposure to plant lice. But you just get to learn about with each passing day while you're out there so tell me more about that. She was picking the cranberries and selling them for a while. Picking the cranberries for a someone else's business which one of many reasons why i think being a forager of colour is very revolutionary as because nine times out of ten historically in even in the present day you're a person of color and are attending the land it is typically for someone else's game and that person tends to be richer and unfortunately often quieter than you and so when you go back far enough has some sort of connection to foraging because none of us would be here wasn't for that action but for the indigenous people who are already here like that. That was food that was eating and then a lot of those indigenous folks in turn taught black people who were enslaved. Those same tips and tricks in about the same kinds of plants because as a black person living on a plantation. You're lucky if you were getting enough to eat to sustain the kind of duress you were putting your body there every day so it was smart to know how to forage. How trap how to fish how to hunt so you could better take care of yourself. Better take care of your family and the rest of your community

United States Nelson Cape Verde Ohio Cape Cod New England
The Myth of Healthy Eating

Bon Appetit Foodcast

01:58 min | 6 months ago

The Myth of Healthy Eating

"I want to talk about your relationship to cooking and how it relates to your relationship with your body and food but i wanna also talk about what your life was like before the pandemic and how that changed radically i knew pre pandemic of course and you knew me and our lives were you know. They were what they were. They were very right. I mean look honestly. Sometimes i'm amazed looking back at the pace at which i was living my life and i feel like i look back at. I'm just like how much longer do. I think that could have gone on. Before i just ca plots you know like just totally lost it. I think for me without looked like was just. I've always kind of been a yes woman. I think that's just how. I am naturally inclined to live my life. It's like i want to go to work. And then i want to go to spin class and then i wanna go out to dinner and then i wanna come back home and cook my own lunch that i take it to work the next day and i'm going to bike to work. I'm going to do it all over again. And you have this huge appetite for life. You were like the queen of the eleven pm cooking projects right right and it's funny because i remember kind of reveling in what i thought that was doing for me. I was so into the idea that these ten thirty pm like after everyone who gone to bed like cooking sessions where i was alone in the kitchen like my roommate's gone upstairs. Whatever i was so into the idea of it being like my meditative zen zone. I was like this is how i'm relaxing. It's like no you're not you're being a psycho And i wasn't meditating. I wasn't relaxing. I was filling my mind with the minutia of what do i need to prep. Warsh what do i need to slice so that my brain could not contain a single other thought from my terrifying little brain

Warsh
Wet Notes - 6-6-21

Scuba Shack Radio

07:23 min | 6 months ago

Wet Notes - 6-6-21

"This is wet notes. Scuba shack radio's news and information update for sunday. June sixth two thousand and twenty. One first up. I like give you a quick update from stewart. Coves dive bahamas stewart. Coves has moved to new location. In coral harbour. Coral harbour used to be home of dive dive dive in nassau scuba center. Both are now gone. Stewart just moved to this new property in the last month and he has bought and he has big plans for the place right now. The main building is under significant renovation. So he has constructed some temporary structures to accommodate divers while things progress. I had a nice chat with stuart on his plans to build out the facility. And make it a great place to do your diving. When in nassau we are really looking forward to seeing how everything evolves move when we get back there next year. Good luck. Stewart as you begin this new phase. I'm sure you will make it a world class diving operation in the may two thousand and twenty one edition of the divers alert network. Safety stop newsletter. They introduced the return of the dan tags. So what are they will. The dan tags are small round crafted aluminum tag. That can easily attach to your. Bcd you tag will be laser engraved with important emergency information. That will help in the event that something happens. The dan tag will include your name date of birth. Your dan membership number any specific medical information. You'd like to disclose like allergies or other medical conditions plus contact. They're pretty attractive. Bright red and are easy to order from the dan website. The cost of the dan tag is twenty dollars. Check them out at divers alert network dot org and go to their online store in personalized. Your tag a couple years ago magazine. Podcast did a series on ballast and it was hosted by allen. Kelsey well ellen is back with a new five part series called the sound aquatic the ocean and the antra pause the first episode debuted on may twenty fifth and will run each week through june twenty-first. This series is about the sound scrapes that scientists are recording the surprising ways that animals talking. Listen and how the cove nineteen pandemic triggered a quietness in the ocean that is renewing commitments to lower ocean noise. The podcasts are quick moving and entertaining. You can find them at hawkeye magazine dot com or on any of your favorite podcast apps. Oh and if you wanna know what andro pause means. The term refers to a global reduction in modern human activity and it was coined by researchers in june. Two thousand twenty article in nature ecology and evolution. Guess she learn something new every day now. Here's some discouraging news out of grand cayman and it doesn't have to do with the covid nineteen pandemic but rather about another disease outbreak among coral the stony coral disease or sc td. According to an article in the came encompass an isolated area containing disease was spotted at life off a smith cove. And that's along the south west coast and that's not good. The came in department of environment also reported infected sites amal along grand cayman's east coast the now suspects that divers and boat operators be spreading it although scientists are still not exactly sure how stony coral tissue disease spreads. If you look at the outbreak map you get the feeling that it could be divers or boat. Operators there are new disinfecting guidelines for local divers. Not sure how these will translate to us when the caymans open back up again as if we didn't have enough to contend with with covid nineteen now it stony coral tissue disease and our dive gear every day. Now we're learning about more destinations for diving opening up around the world. One of these locations is bon air. There was an article on dive. News wire from the bon air tourism department. That indicated that. Us flights will resume. On june fifth and the country is launching an island-wide health initiative american and delta will be resuming their wednesday and saturday flights from miami and atlanta. Unlike the bahamas of it appears that you'll still need an antigen or pcr tests even if you are vaccinated before entry and of course for returning to the united states. It sounds like you might be able to get these tests at the airport or at three other facilities on the island so even though bonaire will open. Be sure you're properly prepared. Hopefully in the near future you'll be able to travel without restrictions if you're fully vaccinated and finally here on wet notes. I just saw that. Bob ballard has a new book out and it's titled into the deep and memoir from the man who found titanic a couple of years ago. We met doctor ballard at the sixty fifth boston. Sea rovers clinic and his presentation was fascinating. Some sure the book will be equally fascinating. There was an article on cnn where they interviewed bob allard. And according to this article the book delves into some of the most defining moments of his personal life including the tragic death of his son. Ballard turned seventy nine in june and he said that depend pandemic. He had a lot of times on his hands. So he teamed up with christopher drew the new york times who's an investigative journalists to write the book into the deep by robert. Ballard would be a good one to add to your summer reading list. Well that's it for this edition of wet notes here on scuba shack radio

Scuba Travel Ocean Health Scuba Scuba Diving First Episode Divers Alert Network Stuart Cove Bonaire Bob Ballard Bahamas Stewart Coral Harbour Nassau Scuba Center Stewart Hawkeye Magazine Smith Cove South West Coast Department Of Environment Nassau Tissue Disease Spreads Stuart Tissue Disease Kelsey Bon Air Tourism Department Grand Cayman Ellen DAN
Click Funnels and Branding With Henry Kaminski

Accelerate Your Business Growth

02:12 min | 7 months ago

Click Funnels and Branding With Henry Kaminski

"My guest. Today is henry kamensky. Henry gotta start as a self taught graphic designer and eventual brand consultant defying the odds to build a multi million dollar business over twelve years. He's brought his particular expertise that building click funnels to a remarkably diverse range of business owners and professionals from musician. Jon bon jovi and fabio vivani to internet marketing expert russell brunson the latter of whom named henry the million dollar brand dr. Thanks so much for joining me today. Henry diane what an intro. Thank you so much for having me. you are welcome. Thanks so much. Purveying here so i wanna to start with. I have a question for you that branding and then you know i have a bunch of other questions for you but We will go from there. So we'll you explain to the listeners. How branding helps with sales conversion absolutely. So let's define branding the best way that i've learned it as a person expert in this space for over fourteen years. It's the gut feeling people get when they interact with you. Your business product or service. It's that old saying you know what they say about you. After you leave the room that is ranting at its best and i got this definition from mardi new mayer. He is a god in the branding. Space he's wrote books like the brand gap the brand flip And a few others. And when i came across that definition from him it really really resonated with me so when a lot of people think of branding they think of colors think of what it looks like and the the logo and website and all that stuff. Those are your brand assets but brand. Is that feeling that connection that experience that people receive when they come in contact with your business.

Henry Kamensky Henry Gotta Fabio Vivani Russell Brunson Henry Diane Jon Bon Jovi Mardi New Mayer Henry
Wet Notes - 3-28-21

Scuba Shack Radio

06:55 min | 9 months ago

Wet Notes - 3-28-21

"This is wet notes here on scuba shock radio for sunday march twenty eighth two thousand and twenty one first up today. I want to give you an update from reef or the reef environmental educational foundation. They have released their two thousand and twenty two field survey trips and it's pretty neat. They have eleven trips. Planned in two thousand and twenty two starting with saint vincent in february and that is being led by amy lee. For those of you who listen to the show. I had amy on the show last july. They also have a cuba trip in march followed by raja arm pot in april. May june will feature saint lucia and roett tan. july is. the red sea and hawaii is in august. The september two thousand and twenty two baht trip is already sold out grand. Cayman is october bon. Air's in november and the year closes out in december. In 'cause you might wanna take a look at the reef website for all the details availability and pricing. These trips. look pretty awesome last week ned. who's a dive master at. The shop passed on a new york times article about looking for climate solutions and this article was written by catrine einhorn. Essentially she reported that ocean bottom trawling for shrimp whiting. Cod and other fish emits as much carbon dioxide into the air as the entire globalization industry. Now this was based on a study published in the journal. Nature and it was pretty enlightening. About how trawling releases. Immense amounts of carbon from the ocean floor and that leads to more acidification of the water and that reduces the oceans capacity to absorb atmospheric carbon dioxide. You can check out the entire article on the new york times website look for climate solutions by katrina einhorn. There's another piece of good news. Out of molly s this month. The honolulu star advertiser reported that a trained response team was able to free young. Humpback whale from gear entangling. It's left pictorial flipper. They were able to free about fifty to one hundred feet of line from the flipper but not we're able to get the Entangled line out of its mouth. They are hoping that that will ultimately free itself. They haven't seen the whale since it was freed. Apparently it wasn't in great shape but at least now it has a chance. They recovered gears being analyzed to see if they can determine the origin now. The efforts were led by the hawaiian humpback whale national marine sanctuary in partnership with cardinal point captains k key koala project and ultimate whale-watch. Now i've had the opportunity to go out with ultimate whale-watch from lana. A couple of times was very happy to hear of their support. We carry a lot of aqualung equipment in our shop and like most businesses twenty twenty taught many of us a lot of lessons. Well i recently sent out a message that they are introducing. A new aqualung is a bit of a rebranding. They're using a new tagline beyond the expected in the message. They said the twenty twenty taught them to expect the unexpected time to seek out the unexpected. If you check out the aqua lung website they further state that they are for the ocean exploration for ocean understanding and for ocean conservation. The aqua lung site also has a really inspiring short two minute video to get you inspired. Stay tuned for more from akwa. Long as they go beyond the expected earlier in the week. I got an email from nicole. Russell dima vice president of operations and i e mail had a lot of different information but one of the items that stood out said las vegas is open for business that means they are in fact planning to hold the demon. Show two thousand twenty one in las vegas in person and not some very exciting news. There was a learn more link in the email that took you to the dive equipment and marketing association's website where they gave you a list of all the trade shows conventions and meetings scheduled in las vegas of over five thousand or more attendees in the next twelve months. Now that was an interesting list. F why the marijuana business daily or m j biz con two thousand twenty. One is expected to draw thirty thousand people. And it's just one month before dima for all you dive pros out there. Mark your calendar for demon show two thousand twenty one november sixteenth to nineteenth in las vegas. Nevada can't wait to get back to dima and finally earth day two thousand twenty one is less than a month away earth day is actually april twenty second however it looks like this year. They are promoting three days of climate action. It starts on april twentieth. There are three lead organizations working on this educational international or education international the hip hop caucus and earth uprising will will be organizing three separate parallel climate action summits on april twentieth and twenty first ahead of president biden's global leaders climate summit on april twenty. Second what a difference a year makes. What a different political climate additionally earth day dot org will be producing the second earth day live digital event on april twenty second. Check out the website on earth day dot. Org for more information. Well that wraps up wet notes for sunday march twenty eighth two thousand and twenty one here on scuba shack

Reef Climate Solutions Maui Whale Aqualung Usa Earth Day Reef Environmental Educational Raja Arm Roett Tan Catrine Einhorn Katrina Einhorn The Honolulu Star Advertiser The New York Times Amy Lee Hawaiian Humpback Whale Nation Saint Vincent Saint Lucia The Red Sea Cayman Ocean Exploration For Ocean Un Las Vegas NED Akwa Cuba
Wind power company vows to help save critically endangered California condor

All Things Considered

01:02 min | 9 months ago

Wind power company vows to help save critically endangered California condor

"Federal wildlife authorities could taken unprecedented step by helping a wind energy company Breed in danger. California condors The hatchlings would be meant to replace condors killed by wind turbines, all with birds have made a comeback from near extinction. There are worries States. Growing wind energy sector could pose a new threat. Kcrw's Dural sac's been fills us in power company even grid is behind the plan. It operates a wind farm in current counties to Hatch, a P Mountains Prime Condor country. None of the birds have been killed by even grids turbines so far, but the company predicts that two birds will die over a 30 year period, along with their chicks or eggs, according to the L A Times. To avoid penalties even greatest. Proposing to essentially make up condors. The company would spend about half a million dollars over five years to raise six of the birds at an Oregon zoo. Efficient wildlife services on board, as is theater, Bon Society, and some environmental groups say the plan doesn't go far enough, and the company should have to put up more money for condor

Federal Wildlife Authorities Kcrw L A Times California Efficient Wildlife Services On Bon Society Oregon
Bon Appétit: How the New York-based publication ended up in hot water

Mike Broomhead

02:34 min | 10 months ago

Bon Appétit: How the New York-based publication ended up in hot water

"And restaurants and a lot of cooking a lot of cooking stuff. And they had a huge online presence. They had a YouTube channel, where they were getting 3,000,004 million hits, People watching these videos and shows they had host of these shows and stuff. And then over the summer, they're their CEO, Their head guy at the magazine. A picture of him from 13 years ago came out him and his wife at a Halloween party dressed as I don't recall the inner city people people said he had black face on. He did not have any black face on, but he was dressed. Maybe a Zagat, Puerto Rican there in New York, and that's a thing there. And nobody had ever thought anything of it. But now in this day and age, somebody posted that picture online. He had never hidden and it was sitting on his desk and it started a whole discussion and then people of color at the at the magazine said they weren't being paid like other people, and you kind of listen to their story. You think well are you're not being paid because you're a person of color there. This is a liberal magazine in New York City. I mean, let's let's face who we are here. This This isn't Fox News. This is a liberal magazine Akani Nastya liberal liberal company and everybody there is a is a Democrat liberal, and and now they're saying that they're not paying people of color. The same is repaying white people. And my question was well. Are they not paying you because you're more junior or you were hired more recently or because you don't have as much responsibility or whatever it may be, or is because you're a person of color and I mean, they've hired you have all these people there and it created this whole backlash. The head guy had to quit. The other people resigned. They all the employees stop doing the videos until they got it worked out several more people. People of color resigned. And now the magazine has come out with a new editor in chief. A new Everybody's new Everybody is zah diverse. Everybody's a person of color who's now running things and The magazine is doing this intensive makeover. Where when you go through now, if they're gonna, they're gonna have AH, recipe for Mexican food or Latin food or something that has to come from a Latin author. If they They're going back through 55 years of recipes, and they're going through and finding ones that they think maybe just as a maybe might have had a wink and a smile and a Some other culture or had a white author to the recipe for a more diverse a type of food. In other words, you can't write a Mexican food recipe unless your message and you can't do a recipe for Jewish food unless you're Jewish. My goodness. What? And then they're putting disclaimers on as if people are becoming offended now to read a recipe about food from a particular culture that wasn't written by that culture. It's really pretty amazing when you think about it. It's amazing. All right, everybody, That's

Akani Nastya Puerto Rican Youtube Fox News New York City New York The Magazine
The Power of the Praline

FoodStuff

06:42 min | 10 months ago

The Power of the Praline

"Let's get to question let us for all liens are pralines or pauline's or lines. This is the first question what are they. Oh heck well a as it turns out the word of prowling can refer to a number of types of candies. What the word means in the american south is a soft fudgy type of carmel. Lumped with pieces of pecan and like a melt in your mouth super sweet rich buttery creamy confection with the contrasting crunch and complementary sweet buttery flavor cons so good. Oh my heck it's typically made by cooking a sugar with butter milk or cream or condensed milk. Maybe a little bit of annella and then at chapter have cons. An easter this constantly until it is a thick syrup softball stage for y'all candy makers and then you pour the the mass out onto a tray or a slab cool either in a single sheet to be broken into pieces later or in individual mounds sort of the the size and shape of a cookies when they're done they're dry the touch not sticky until they start to melt which they can like skin temperature You can get variations in there that include like rum for flavoring chocolate pralines peanut butter pralines chewier caramel praline. Pralines encased in hard chocolate sometimes called turtles cetera You can make them with other nuts too. I guess that is something. I've never seen but researching this episode. I have learned. That is definitely a thing. Yeah yeah okay. So in europe we run into some kind of serious linguistic confusion. Because in france from what i understand the word Prowling means whole almonds or other nuts that are cooked in boiling sugar then cooled so that it creates like granulated coding that keeps the almond inside fresh and i think it can also mean That confection crushed into a powder for use in like other candy making or baking. Or what have you here in the states we do call nuts that have been encased in a crunchy dairy sugar coating praline nuts and praline. Pecans are a holiday delicacy in the south. Yes meanwhile back in france. There's a related term of a means groundnuts or possibly praline knots cooked into a soft paste with sugar and chocolate and then coated in a hard chocolate. Shell like a like a bon. Bon yelm right. Meanwhile in belgium the word probably means any confection consisting of a hard chocolate shell encasing a softer filling one of the traditional fillings or perhaps traditional filling being prawning. Y'all it takes me like a really silly amount of time to suss all of this out i. It was like cross-referencing i. There was a lot of translating pages from french with google translate blake. I got very confused for a very hot minutes. Yeah that's one of the funny things about when you do grow up in an area and you don't realize something as regional venture outside of it and you're like wait you call leads. What and way for us. 'cause you just kind of assume the word means this turn out not necessarily yeah Yes so so. That's fun when you're googling it is it is it adds an extra layer of challenge of fun difficulty. A wrinkle an air history perhaps mystery what brolly are really great. Are we talking about well lauren. What about the nutrition. Well there. they're treat. It's you know it's sugar in nuts and fat it treats are nice. Tweets are great Not circling tristesse would imagine. I did find I guess this is a good transition into numbers portion. Because there aren't any numbers on pralines. But i did find one. That really cracked me up. And it was hyper specific to how many germans or eating pralines and how many were having more than one a day. And i just loved that this exists and is obviously not a well. Maybe not obviously but not the feeling we're talking about so i didn't include it but it was very funny to me that like only twenty percent of germans have proud leans more than once a day like a lot to me still. I'm just paraphrasing. Don't don't quote me on that but it was okay. Gave me a chuckle. that study did. Yeah yeah i Right right sussing out the numbers for for what. We are focusing on in this episode. Which is the american. South's version of that. Melty kind of fudge. Like pecan praline situation. Sussing that out from everything else was was was tough numbers size but i will say that at shops in new orleans that still make pralines by hand. I'm just i'm not gonna say consistently. I'm so sorry for anyone who is already being driven completely up the wall by this yeah shops new orleans. Still make them by hand out like for example Lays pralines a batch of two hundred takes about forty minutes to make start to finish and dedicated. Three person team can turn out a thousand a day. Whoa right hoof at the new orleans school of cooking. which does cooking demos and classes. They make thousands a day in overlapping batches and one cook who who mostly does candy making for them By the name of our ruffin told the la times. If i had to keep account on how many i make. I think i'd probably quit

Bon Yelm Carmel France Softball Confusion Brolly Belgium Europe Blake Lauren Google New Orleans New Orleans School Of Cooking Ruffin La Times
Lady Gaga to sing anthem, J-Lo, Justin Timberlake to perform at inauguration

WBZ Afternoon News

00:48 sec | 11 months ago

Lady Gaga to sing anthem, J-Lo, Justin Timberlake to perform at inauguration

"For President elect Joe Biden will bring out a Who's Who of musicians. Lady Gaga. I will do the anthem J. Lo, Justin Timberlake, Demi Lovato and Jon Bon Jovi also going to be a part of the show and just added three guys who have never been shy about criticizing the Trump administration. Why should any teacher trust Secretary of education Betsy DeVos done some awful things in America? And he's a really terrible person as well. Such a flagrant. Toxic. Nice assist. Dave Groll, John legend Bruce Springsteen. How about that? Those three just added, Tom Hanks is gonna host and we think it will be a mostly virtual show and a talented youngster with ties. The Boston will be the inauguration poet 22 year old Amanda Gorman will be reading next Wednesday in Washington. Joe Mohammed WBZ Boston's news radio. And a week after a mob of his supporters

President Elect Joe Biden Trump Administration Betsy Devos J. Lo Jon Bon Jovi Demi Lovato Justin Timberlake Dave Groll John Legend Bruce Springsteen Lady Gaga Tom Hanks Amanda Gorman America Joe Mohammed Boston Wbz Boston Washington
Lady Gaga to Sing National Anthem for Biden-Harris Inauguration

Jason and Alexis

00:47 sec | 11 months ago

Lady Gaga to Sing National Anthem for Biden-Harris Inauguration

"No. What's he doing? He is going to be hosting a special 90 minute. Prime time TV special celebrating the inauguration of Joe Biden. The inauguration is just six days away. Yeah, and it will pretty much run on most networks and stream as well. They also announced that Justin Timberlake Jon Bon Jovi, Demi Lovato and and Clemens. Will be performing. And gaga is going to do the national anthem actually doing the national anthem. Yeah, just ride that and the commercial break, So I just want everybody to stay safe. But yes, that will be. I want to 7 30. 7 30. I want 20 years. I

Joe Biden Jon Bon Jovi Justin Timberlake Demi Lovato Clemens Gaga
Justin Timberlake, Demi Lovato and More Stars Set to Perform at Joe Biden's Inauguration

News O'Clock

00:19 sec | 11 months ago

Justin Timberlake, Demi Lovato and More Stars Set to Perform at Joe Biden's Inauguration

"There will be a lot of star. power. At joe biden's inauguration next week justin timberlake demi levato bon. Jovi are all set to perform with timberlake debut. A new song called better days for the occasion. Timberlake wrote the song with aunt clements and has said he wanted to perform that particular song because he wants to quote encourage everyone to stay hopeful into keep working towards a better future.

Demi Levato Joe Biden Justin Timberlake Aunt Clements Jovi Timberlake
Tom Hanks heads TV special celebrating Biden's inauguration

AP News Radio

00:36 sec | 11 months ago

Tom Hanks heads TV special celebrating Biden's inauguration

"The entertainment that will be part of the festivities surrounding Joe Biden's election as U. S. president will be broadcast as a primetime special I marches are a letter with the latest Tom Hanks will host the inauguration special the producers say will showcase the American people's resilience heroism and unity Justin Timberlake in ants claimants will perform a new song called better days that they call a song of hope Jon Bon Jovi and demi Lovato are scheduled to perform as well the special will be shown live on ABC CBS CNN NBC and MSNBC as well as streamed on several services including YouTube Facebook and Twitter

U. S. Joe Biden Tom Hanks Justin Timberlake Jon Bon Jovi Demi Lovato CBS ABC CNN Msnbc NBC Youtube Facebook Twitter
What Is Populism?

BrainStuff

06:31 min | 11 months ago

What Is Populism?

"For years now. Populists have been popping up all over the globe from india and europe to the philippines in south america and of course into the united states politicians with populist leanings. And those who have gone full-fledged populist in their quest for power have been making a lot of noise and a good deal of trouble think marine le pen in france. Victor bon in hungary rodriguez do taste in the philippines. Former venezuelan president who chavez india's prime minister narendra modi end yes by many people's definition donald trump and the united states. But what is a populist. What is populism answering. That is notoriously difficult. A part of the difficulty arises from the fact that populists can come from all parts of the political spectrum. there are leftist populists around the world who combine various forms of socialism with their populist message. There are those on the right who push anti immigration and anti lgbtq plus platforms in their populism populism in general refers to a to ordinary people as a political ideology or approach it involves emphasizing. The wants needs voices and good qualities of the common people and it usually does so by contrasting this idea of the good common people with the bad elite working against them. Best case scenario a populist leader would be honestly looking at the issues that ordinary people face and helping create solutions for them bus making the will of the people law and that is what populist leaders tend to promise unfortunately what tends to happen and what political scientists have observed in the aforementioned places is these populist leaders bending the definitions of both the common people and the elite in order to gain power with an democratic system and then undermining the very fabric of that democracy in order to stay in power de emphasizing some of the crucial parts of the democratic process such as the articulation of varied interests and the thoughtful mediation of those interests it can be incredibly effective for the leader and incredibly damaging for the democracy that they're distorting and anyone who lives within that democracy who isn't in the group that the leader has defined as the common people so worst case scenario populism redefines the common people as a group with narrow interests and then insists only there will matters a we spoke with political scientists on a malla busa a professor at stanford university and the director of the school's global populisms project which published a white paper in march of twenty twenty called global populisms and their challenges addresses the threats of populism and identifies several possible solutions. According to the paper populism is growing across the globe because of the failure of major political parties to address the thorny issue that ordinary people face. today's world immigration economic inequality and globalism. Just to name a few. This gives populist leaders a sort of foot in the door to claim that not only. The elite members of those political parties are bad but that the whole system is bad. Populist leaders climb to prominence by dividing society splitting it into two not just separate but opposing factions the people and and the elite a university of georgia political scientist by of cast mood explained it this way in an article for vice quote. The key distinction between the people and the elite is not based on class. Our power but on morality is always the pure against the corrupt but again the people is often an exclusive group a to quote the stanford paper populists redefine the people often by excluding vulnerable ethnic or religious minorities immigrants and marginalized economic groups. The result is majority rule without minority rights. Once in power populist leaders attack not only the rights of individuals who don't fit into the defined majority but the very foundations on which the country lies that includes the paper's authors wrote quote the takeover and taming of courts and oversight institutions and new laws that limit the freedom of the media and civil society. We've seen this in the united states with trump calling the press the enemy of the people criticizing judges resisting congressional oversight claiming that elections are rigged flouting laws and claiming that a deep state of bureaucratic actors is out to get him to deny the will of the people he represents. It happens with other populist leaders all over the world schmila busa explained the mindset saying the position is the of the people. Why would you listen to them. The media is the swamp. Why would you listen to them. Everything is fake everything is suspect and no one is to be trusted except the populace end that populous remember does not include voices of the populations minorities or anyone who disagrees. With the labeled majority. Leader's malibu said this is not about making poor people wealthy. This is not about punishing me lead in redistributing wealth. There's almost nothing in the populist program that actually makes every day people's lives better populists don't do that. They simply don't. It's not the people who have suffered the most who support populist parties. It's really sort of the people who fear dropping further down inside of prestige and economic status. Populist leaders often don't spring from the working class roots of what's thought of as being the people though considered trump is a self professed billionaire real estate investor. Brazilian president shire dinar is a longtime congressman and military leader. Francis lapenne is the daughter of a career right wing politician. The philippines to therapy spent decades as mayor and lawyer and india's muddy came from humble beginnings. But he's been in politics more than forty years.

Victor Bon Philippines United States Malla Busa India Narendra Modi Donald Trump Rodriguez South America Hungary France Europe Media And Civil Society Stanford University University Of Georgia Schmila Busa Shire Dinar Francis Lapenne
Sea Hunt - It's Still Alive: Point of No Return

Scuba Shack Radio

06:38 min | 1 year ago

Sea Hunt - It's Still Alive: Point of No Return

"It's time for another installment of seahorn. It's still alive in this time. We're going to season four episode one titled point of no return and it premiered on january seventh nineteen sixty one sixty years ago. The episode starts out with a boat pulling up alongside coast guard cutter. The boat is dropping off a reporter. Dorothy may brooke. She is heard that. Mike nelson is on board and figures. There must be a big story. If he's involved. The captain of the cutter tells dotty that you'll have to wait three days to talk to mike. The research is about mike. Living and working out of the scuba sphere. A two hundred and fifty feet now. That was right at the beginning of the work. That the davy jacques cousteau and ed link. We're doing on underwater habitats so sea hunt was a little ahead of the game after dadi get some basic information from the three scientists on board the cutter. The scene shifts to mike underwater. He's in doubles swimming with a big bag of rocks. And he's going entire inside the scuba sere. The scuba sphere is small diving bell shaped habitat with liquid helium and oxygen tanks. Act out once. Mike is inside. He gets a call from the booth. Lieutenant totally tells him that a tropical storm is heading your way rather than hall him up. It seems that mike is going to ride it out so he strings up. His hammock gets ready for bed in gets into the sack and because he says he can't raid the refrigerator like he normally does. He settled for a bottle of liquid protein. Well you guessed it. The big storm hits and as the cutters tossed about so is the scuba sere. Suddenly one of the tanks cured to the side of the sphere breaks loose and crashes down on the hatch rendering it inoperable. Mike can't fix it and now they can't bring them up and properly decompress. The project engineer vic jennings says it will take a day to make a new hatch. Should they cut him loose. They try to get them off the bottom and ride it out but discovers fear is being dragged it gets caught on a coral formation. Two hundred fifty feet. Mike gears up with his doubles and he has some additional small tanks between the double cylinders. Not sure what they are. But there's copper tubing Spiraling up to the vows on his. Saunders looks like kind of like a still. Maybe it's helium. They never really say as his fear breaks free. Mike reid it along until the cable and telephone connections part and luckily to screw this. Fear settles when the bottom in an upright position. So mike can go back inside and he says that he needs to spend his second night in this chamber of ours. I gotta tell you mike wetsuit. Looks pretty beat up in this episode starting to peel or something like that will now. The storm has passed the cutter realizes that mike is no longer attached. They have a new door but now they have to find a habitat might goes outside and tries to inflate one of his marker. Booties but it won't work at eight atmospheres so he takes out a balloon. Blows it up a bit ties it off to a line and sends it up. Will you guessed it it bursts now. He reverts to filling up a pair of denim jeans tied off at the bottom. I remember this from my time in the navy where you could use your pants. As type of life preserver on. Mike sends the inflated pants to the surface they briefly mark the location before collapsing. But lieutenant totally thought he saw something so they stay in the area back inside scuba sphere. Mike says that he needs to conserve. Air and pray then. He remembers something from this cub scout. Days and concocts a plan to use his wetsuit. Top as a surface marker buoy. He goes back outside. Fills it up and shoots it to the surface and then ties it off to the scuba sphere dadi and or intently scanning surface suddenly dadi spots to wet suit top. Well the next thing we see. Is mike nelson signs wetsuit. Top two hundred and fifty feet dragging a new hatch cable and telephone line across the bottom. He fixes the hatch. Attach is the cable and splices in the telephone. It's cold wet work he says and he's ready to rejoin the human race. Might get back inside. He hits the hammock and sleeps through the hours of decompression. They have to bang on the sphere to wake him up once. Mike opens the hatch up. Pops dotty to give him a big hug. Mike says he must be in heaven. 'cause this is the angel he's been dreaming about what are the best of my knowledge. This is the only episode. That dadi mayfield was in. Although it appears that from the dialogue from lake that daddy was intent on marrying mike nelson or as as he puts it put a ring through his nose. Dorothy mayfield was played by the actress. Joyce meadows whether there wasn't a lot of diving in the point of no return but mike nails nelson was well ahead of the likes of george. Bon jacques cousteau and egg link in deep sea. Saturation habitation

Sea Hunt Mike Nelson Scuba Diving Mike Ed Link Mike Underwater Vic Jennings Jacques Cousteau Mike Wetsuit Dorothy Brooke Mike Reid Swimming Saunders Navy Dadi Mayfield Dorothy Mayfield
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:14 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Steaming hot in a pan with crusty bottom ready to rock hold in your hand and eat it like a man or a woman. She says. In your hand. A man or a woman. Okay. So we have I think it's a bottom rack double crunchy, Detroit style pizza stone out and put those pans this On show. this show. It's almost like you work for food publication. And does it. I was like I love everything you're saying we have to make it shorter. People don't read that much on the internet. Bottom rack, double crunchy, Detroit style pizza, stubble, crunchy, okay, guys, that was a spirited competition of hope you enjoyed it as much as I did. But as we say in Bon apetit parlance, crunchy grad today what the question is. Who wins 'em come over reveal your winter? And explain to us why that team won. And we want details. Okay. You need to make an argument for I'm ready, Emma? I don't like this. It's fine. There's no losers year the winner is there any scenario in which I get the bottle of wine. Oh, you could argue for that. You get a second bottle. If you choose me, I'll give you the bottle. Okay. Let's see, you know, it's tricky because their components to each of them that I like, and then some other components that I'm not necessarily as much of a fan of I will say the biggest thing. Unfortunately, Carlisle love you that I'm not a fan of is blue cheese, which is a really personal. Just don't cheese. I get it's kind of you know. Little bit. Yeah. The rib. Let's though sound amazing. I think that if I could be guaranteed enough rib. Let's I could forgo the appetizer your Super Bowl party, potentially. Be okay. Porsche home through the door. Caro's? Don't worry. You will get at least twenty three right exactly if I can have twenty three. Drink a lot of chips and twenty three I can do.

Detroit Bon apetit Porsche Caro Emma Carlisle
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

03:45 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Dressing Jenner generous with the dried oregano. With with maybe a couple of different styles of of shark who Torri or meat, and they're one of them might be in a in a cube. Yeah. Could be like some cubed ham, and then some sliced so Persada or sliced Salamis will there be any Berg with the romaine? Yeah. I hadn't actually thought that all the way through. But I was thinking crunchy licks. Yeah. You're a nice guy. You you always sing the place of romaine iceberg too. I mean, it sounds good. There's enough going on in there. So that feels sort of substantial like you're getting something to eat. There's cheese there's meat. It's kind of like an anti-poverty all up in a salad. It's about promise. What about in the spirit of tree chlorate, you'll spend a little ridiculous in there for the red and those slightly bitterness. Yeah. I don't want like a Cup. I don't like ridiculous go lakes. Yes. Some shreds. Yeah. We could do that for sure that. It would look pretty in. Right. We read on in. Sure goes great Nuff with the scape. Just letting love them. I love them. But you don't have to. Okay, you're gonna have them around. Anyway for the deluxe. Cocktail. I wanna do 'em. Sorry. The salad is that be up is that pizza adjacent. Or that's like pre pre regain pre. Maybe we're maybe we're I dunno due to Sydney to be a little more substantial than that. There's something about the it doesn't feel like gam- appetizer. That's like dirty and disgusting, which the salad refreshingly is not I wanted to elevated a little bit going thirty and disgusting and. Yeah. So I wanted I wanted to lighten it up a little bit. But still have something that is really satisfying feeling that the the pizzeria style salad. Couldn't do it could really if if well executed could really knock it out of the park to drink. I'm wanting something kind of a little bit low alcohol for the for the day drinking, and I'm wanting to be a riff on an Americano, which I think I him batch out. I had a great version of a recently at ops pizza, Charlotte ops and Bushwick where they are. Those guys are awesome. I love them. We went there recently with with AT, Sean to AT diner twenty years old nice twentieth. Anniversary shutout big love. They served us. A cocktail which is riff on apetit bow that had some bidders from Nardini. They just started which makes great Amaro and Grandpa's, and they just started putting out a bitter some white vermouth and some soda water and some beautiful slices of orange, and it was just this vibrant color. It was delicious for. Yeah. This was the riff, so I'm gonna I'm gonna either find out that recipe or just figure it out. I think you're at and that was just a delicious cocktail and then big jugs of natural great. That's how we're rolling. I think beer and wine or be given Cher assume there's a big big tub. Yeah. For sure I don't think everyone assumes. Oh. I don't know if you get wine and cocktail good point. I think beers. I'm trying to dial back the beer. No. But turns what you're the the game plan. You're submitting to 'em for review. You don't get the natural line. Also. I gave my cocktail. Yes. It's it's a riff on an Americano cocktail. All right. Which I think is going to be successful. I think I can batch it out. Yeah. It's a GT Arana Amarah. On Gabe Toronto. Okay. Let's see this..

Torri AT Jenner romaine Salamis Charlotte ops Arana Amarah Gabe Toronto Cher Cup Berg Nardini Amaro Bushwick Sydney Sean twenty years
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

03:26 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"And then how much trouble shooting people like I get a lot of people taking pictures of the food from the videos from recipes magazine from the stuff, we talk about and podcast, whatever semi pictures and try to look at them. So can you talk a little bit about some of the photos of people saying you. Yeah. I mean, mostly it's like their projects, you know. It's like people are just out that, hey, this work a lot of them. They don't work, and it's. Things blow up or something like that. But like I've been there. That's I'm just glad people are trying breaking out of their mold and trying something different. And. Get it. Got it. Now. And you know, just trying things it's not a new thing. It's been around for rate forever. And I'm glad to see it and be a part of being helping it come back, and I mean for mutations so broad. I mean, a lot of people think of it, but a lot of the flavors and ingredients and things that people love in their tight restaurant or this or that it usually comes from some form of fermentation kind of like when we made that chocolate episode, right? You know, a lot of people and I didn't even a couple years ago. I didn't even know chocolate is vented, right? It is a process of fermentation. So it's really interesting to see how it kind of relates to a big picture. Right. And who are some of the people that you ignore people are looking looking to you. And like, okay Brad student this. I can do this thing where do you go for your who are some of your your firm enting heroes? You know, it's a good question. I mean, so I. Don't really it's. I pulled from a I pull a lot of inspiration from folks who aren't really focused solely on immigration. I mean, I've always been a big fan. My first when I first started I took the job as a glorified dishwasher, many years ago. My first like chef that was like a star that I really love to. I got an honor to meet recently was Vern Aaron's, epi. And I just love how passionate in Seattle. He's still is even though he got all these crazy awards. Famous restaurant. He was still like super passionate about as ingredients, and they started diving into their fermentation, and they have that new book out with with David. I mean, they're going to little deeper much much deeper than I right? But yeah. So I mean, I guess I would tip a hat to them. Sandra cats, but a lot of just kind of came from me just kind of take an interest in certain things. I don't. I don't know. There's always that moment in in in gourmet makes and Clair's recipe in Clair's videos, will she'll she'll go over to like the computer in like start looking stuff up. And was I can't remember if it was in the butter video or one of them there were some of those moments with you and Claire just like going on the internet and looking for base recipes. I mean, I'm not gonna lie. The units fantastic. I mean before there was that it was just books, which is which is great. I mean, I still hit the book sometimes. But I mean, let's not lie. We all I mean half you're looking at your phone right now. You know, there's a lot of information that you can get really quick. And right. Even though we spent a lot of our time doing stupid stuff on the internet. It is actually very very useful tool. And and I'm grateful for that..

Clair recipes magazine Vern Aaron Seattle David Brad Claire Sandra
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

03:58 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Now, it really was the Khumbu show that I remember you doing the most. And then obviously, it was the first it was the first video, and it was kind of just like a little project on the side like in between jobs, he has a little downtime or whatever you can go tinker around like my project, right? And now you have we have a whole area of. The kitchen firm station fermentation little nook. Yeah. Let's got to look, but there's a lot of scooby's over there now. And you said today you had to feed you had to feed the ladies today girls today actually did that today not solution. And you know, it was the first episode of its alive. But also, it's my least favorite looking back. I like it in a way. It's all it was so sloppy right? And you know, My my. compooter production process now, I mean, I don't wanna see sophisticated, but it's come. It's come a long way. We're not safe inning by mouth anymore. Do things differently. I I have the same thing. And in fact, when that when that video is being edited, and it was being this was like way back in the day. When I would look at look at the food videos before they were published, and I remember there's that part where it overflows and thing, and I was like this. This isn't this isn't good. Like we we don't wanna kit. And and and I was the only one thought and it was like, no, no, no. It's great. It's great. And I think that it is what feels fun and real and that carries through. But I was like no one needs to see what is this? This guy's an idiot. No. But I think it really dials it back into the human element of it. Right. We're we're all trying people like cooking. We all cooking in. It's not a clean studio. We make mistakes things happen the hose falls all things around. And that's what happens when people take these recipe. I mean, not that this was a recipe. But you know, when you when you're looking at home things happen like even like in the test kitchen like things happen for a long time. We were always shooting hands and pans overhead, and it was very clean grant. And it was very curated in a way. And then we started as video started to take off to like. All right. Brad got something. We don't know what it is yet. You know that clean video. That's not gonna work like he saw there. Actually, I think it came down to Grossman. It was a gentleman who was the art director now now works at apple knows what he does. But that's just you know, just go follow Brad around. Right. He's doing something people like hanging out with them just like just follow him. And that's where Vinnie came in. And that's we're Vince just started. Well, don't clap yet it in join us. Other things that he's not with us tonight. No, he's but a mad Hunziker is He's. it's. Oh, it's a three part, man. And you know, Matt Hunziker he's over here somewhere. He does a lot of editing as well. It's not most of it's not I think I think Vinny not being here sort of keeps in line with his Snuffle up kinda persona like every doesn't Adam. But you never really see him. So my head. Yeah. But still going back to the two that Khumbu the experimentation part of it because I think that's also at the heart of the projects. Like, did you have a recipe? So this lady gives you a Scooby. And you're like, I know what this is four you make your like what what was the first batch. It was good. So she gave me these things. She's like, oh, you gotta feed him, and then taste it. And like literally every time you do it. You learn right. Still you still love that. You never really stop learning. And not only that's not just that's cooking. I think and so yeah, they gave me I got the Scooby. And she gave me a base recipe, which was a seventy grams of sugar seventy grams of sugar seven grams of tea, and you need the black T tannin's or whatever..

Vince scooby Brad Matt Hunziker Grossman Vinnie director Vinny apple Adam seventy grams seven grams
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

04:44 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Yeah. You're doing you're doing the best you can within reason. But that aero presses is great because it's an immersion method were by which we mean, you know, putting grounds directly into water, you know, not just pouring water through it. So you get a very full very rich extraction. And I even like all make it kind of extra strong aero press. And then just thin it out with a little bit of water. Just why have enough volume, you know, trying to kind of like an American. Oh, yeah. Like, I don't know people talk about aero presses though. It's like can potentially make a shot of Espresso as though it's extracting under pressure. Which is not the case known. It can make very strong perfectly fine coffee. If you want it to, but it's it's not like an Espresso method. Where you literally are you're increasing the atmosphere's inside the machine to extract under pressure. Okay. And the talking about atmosphere is my cue to wrap things up in like. Behave literally sitting here with a coffee flavor wheel just-in-case. I wasn't going to bring it up. Okay. But it's just in case savory spice grain cereal. Nut Sweden's sugary chocolate dried fruit berry stone fruit tropical anyway. I'll be thank you so much go during a Cup of coffee sounds. I'm down. All right. Thanks to a meal. Chris and Alex. And now here this Carla in Brad. So brad. I was thinking about this today because I was thinking how do you kick it off with Bradley Oni who everyone knows? And like, obviously, we know each other really well, and then I was like we really do each other pretty well because I think right now in the test kitchen you, and I are the veterans well doesn't count anymore. He doesn't count because he he went away. And then he came back, but I started in August twenty eleven and you're the same month. I feel like we're almost the same month pretty close job as a dishwasher, take that was this was it four Times Square. This is going back. I didn't have my job. I was an added are everything's different. Everything was different. But I feel like even back then a new few things about you. I knew that you loved slicing deli meat, even then it was my first job does Mike on the corner and fear. Fairfield New Jersey. That's what I did all day was just running deli. Laser? And I love it. I love deli slice. You You know? know? There's something to be said about a thinly sliced me. There really is. Yeah. And I can see our ham sandwiches other people could have sliced ham. But when we were planning it was like, obviously, Brad's can do the hand. I can't take that risk. It's a little happens. I I'd like to do things myself. Yeah. So there was that. I knew that about you. I knew the deli. I knew that you were from jersey north jersey right north jersey northern jersey over and I think I even knew that that your lady and my cat had the same name. Yes. Yes. Peggy. That say she's not today. But she's taking care of children is not here. Either. But I don't think I knew and I don't know when I knew that you loved fermentation. Well, it kind of happened organically, you know, no pun intended. No. As I took the job doing as a kitchen assistant helping out and we were doing cross estimating recipe development, a little, and I was also doing a lot of all the shopping and the dishwashing and stuff, and then you know, once that started to grow little bit. And by the time, we moved out to the World Trade Center. You know, I was doing sourcing, and we would we have a great walking rose doing different recipes and stuff and a byproduct of that is that sometime there are left overs. Right. You know, so we started going around with just for mending a little bit. And it all really started with a friend who gifted me Skoge for symbiotic bacteria. That's a real friend right there who like their Scooby lady. She's like, you gotta try this bottles. And so we started making Booja, and that really that's kind that was the first episode it's alive, and that's really kind of how start. Yeah. When I look back on it..

Brad Bradley Oni Fairfield New Jersey Nut Sweden Booja Times Square World Trade Center Mike Carla Peggy Chris Alex
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

03:58 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Oh buco with gruel its nose to tell grew actually are dishwater that has we've emulsified at slightly with a little bit of last season's oaken rice and a little bit of compost. Just for that mummy fund lightly for mended kitchen scraps. He grease trap seasoning grease trap bullion. Yeah. Anyways, grew gruel. Always going to have a negative. Yup. Spin on it porridge on the other hand. At least makes me think of grandma totally unlike a country house a little hut with little mushroom caps and gnomes. I think in the cottage in the in the country home with the porridge. There are curtains in the windows cute, maybe with the heart cutouts sewed them on summer. So we were gonna talk about Kanji. Okay. So we're going through the path of porridge. One of one of the many. Challenges faced by the rice wizard. Passage of porridge pass the path. Sorry, if you wanna get to Conti village to go through the path of Tanya village, great place restaurant in lower Manhattan, wonderful wonderful. They specialize in Kanji, which is rice porridge, which like if you're thinking about so just, you know, loosely speaking, there are a lot of a lot of cultures in which rice porridges are consumed with much glee, including my own personal culture. It's funny that you said loosely loosely because it is it's kind of what would happen if you took. I mean, the procedure is so different from like a resort. Oh, you're not toasting the grant or you know, kind of doing that kind of thing. Yeah. And instead, you're normally cooking rice in a flavorful stock of some sort often like a chicken stock or a fish stock or could also just be lot. We're just be water and. Then is being cooked until those grains, go from being afraid around the edges to being kind of fully tender to being completely blown up. Right. And then which will happen if you if you quote, unquote, overcook result. Oh, right. Right. But instead, that's what we want here. So we want those grains to explode almost just turn into this kind of thickened soup. It's almost creamy. That's how I like to eat congee to or the grains are completely broken apart and where the starches have released. So that the the liquid self is thick, but you can kinda stop it anywhere on the spectrum. It's just that you're not trying to find the ratio between like the perfect amount of liquid to the perfect amount of rice like in pilaf where all of that esteemed often. You just have this perfect, individ-, waited grains, or even resort. Oh, where they come together. And they make this like magic sauce. It's like way way more liquid right? But I still think you need to. You have to have a good ratio to start. Because otherwise I often I've made the mistake before of trying to. It actually takes quite like you're saying a lot of liquid to get that rice to where it's going to like absorb the grains are going to absorb the starch explode become that kind of loose spoon. -able almost like a tomato soup texture slightly thicker. I often started with too much rice. And I've done the same thing. I do the same thing with plenty. You have a ratio. Or are you just kind of I kind of I normally kind of eyeballed I'd like to that's a goal for the winter take a little a little deeper dive into and rice have favorite toppers. Do dislike it as it is..

Conti lower Manhattan
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:15 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Cook eleven each week instead of cook twenty one, and I think if you can accomplish that that's again, I think that's more useful than cooking intensively for one month. Can you apply those tenets twelve months year? Yeah. And and not get back to your question before like why? Make this a challenge. Why make it a thirty day thing and do so intensively one in one month? The hope is that that's what at the end of that month. That's what you do. You take all these things you learned you kind of get meal planning, you know, big shops and next over in in your blood a little bit. And you take it with you for the rest of the year. Okay. Your boyfriend what's his name again? Bryan, Bryan, ever since we last chatted. Depressed because they're like oh Davidson, I'm so hot. He sounds so singly be so pundit date. He's got this girl. Amorous job at Conde's. Biggest title. And I, you know, I there bubbles alien after I helped him move in with you. What is his take? When you go. Would you would you dig into January for ninety like we're doing this again, really, David? Or is it only guys it's amazing to me meals being cooked for me, the honest. He hates. And in fact, we moved in with each other about this time last year in December of last year. And so we got in and I'm mmediately I was like no get out of the kitchen like I'm I have to cooking. And it was a very rough transition later. He told me he's like, I think it was a rough because cook ninety and actually he is leaving the country for most of the month. And I think it's because of and I'll just be cooking ninety for myself. Why he hates because he's an amazing cook. And he and he loves cooking as much as I do. And he doesn't want to be told what to cook. And he pretends to be veterans last night, pork loin. What's on the pork tenderloin was on the meal plan? I was like I have to cook this to Instagram this promoting the book, I am cook ninety I am portend tonight. And he was like fine. I'll eat it. But he's just not happy about it. But you do make the point in the book that it's okay to cook. With.

Conde David Davidson Bryan Instagram one month twelve months thirty day
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

03:32 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"And I wish I honestly I kind of put me right to put me in a situation when I have to do this every January, and it's actually so far this year. It's been pretty easy because I've been doing it for for years. But I don't think it necessarily had to be three times a day for thirty one. But where did that I come from? I guess it just came from ignorance thing that would be easy that would not be difficult and also just it has had a nice it just had a nice completion date on it. Or like, it was just a nice. Coke ninety week seemed sort of week. Yeah. That you know. So you came up with the idea so in you said about and you and you written about this last few years curious, you have hashtag you shared on social media read like wildfire. The readers latest. Senator I to play devil's advocate here. One thing that sort of I feel very American if you will as we kind of go to extremes. It's either all or nothing re they're drinking too much or redoing dry January and when a drink too much bench which one alcohol drink too much for eleven months year, and they're one month year. I'm not going to drink at all like, well, why not just sort of moderate your alcohol consumption, or your sort of, you know, indulgent your scream consumption year round instead of just taking up an entire month. I think that when you do high intensity, interval cooking or high intensity interval. Upstanding. It really does make an impact. And what I found is that by doing this very intensely for a month with no delusions that I'm going to do this for the rest of my life. I know it's it's going to be one month. So I can get so it's easy to get through. But when I do it for one month, you do learn a lot about how to fit cooking into my life. And then at the end of the month. I can just like take what I wanted to leave the rest. So what are what are the residual effects of having done a couple of times out? What do you what do you do those other eleven months of the year that you sort of learn by those intensive thirty day stretches. Yes. So one thing I know about myself said lunch is the hardest thing for me. I can do breakfast is fine. I wake up early can do breakfast. I can do dinner is fine. But it's really about lunch. It's hard for me to take bring good lunch. That's why I'm spending so much time in the cafeteria going out here. But it's also most expensive drives me crazy how much money it takes to. Lunch around this area and probably everywhere in America. Although in New York, try probably more expensive the most. But I'm spending sixteen dollars day on a sandwich and cookie from like olives place, which is pretty decent. But like, it's that's ridiculous. That's have you. Have you tabulated in your ninety months? How much money you save approximately? No. And I will say well. Yes. In years past I have. Yeah. I definitely saved money, but it's not like a huge amount of money because you still have to file that food. They're still spending. But what is that? So when I take so you save a little bit of money lunch. Save a lot of money if you're not internet. But also the thing I realized the biggest takeaways, okay? A lunch is hard. It gotta work hard on that. But also be if I have done my grocery shopping, if I do all once one day week that I'm so much more relaxing cooking too so much easier. I know that sounds obvious. But a lot of people like me will decide what they want to eat. And then, you know, stop by the grocery store on the way home, and then they get home and then it's like, eight o'clock eating till nine o'clock..

Senator New York America one month eleven months sixteen dollars ninety months once one day ninety week thirty day
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:50 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"I would say chef rightfully so like sticks to his guns and says like no like, I'm not do that. Well, I think there's the club sandwich is a huge thing. He will not budge on that anymore. Like if you want if you don't want to make does we'll take that out, but he's not going to substitute yellow mustard or whatever animal style, burgers like people come in and want our Griddle burger wrapped in iceberg lettuce like that's normal request. Now, he will not do that. He might not do that. And then do people get into Hof and walk out or they just like, okay, whatever or something else. I I mean, we try to accommodate it. I mean, they don't walk out. But if somebody else's do I mean, we had somebody we had this Popper della with mushrooms. It's also quite good lions may mushrooms like a golden mushrooms, and it had chat Takis and a woman said she didn't eat talkies, but she she would eat other mushrooms. So what? Yeah. So can we take the Takis out? And that was already kind of like, a it'd been made into Ragu. So. Yes. So it's just I think, you know, I like there's a school of being a public figure or being a restaurant. So there's at school like thought of either being Charles Barkley or David Chang. You just come out from the beginnings. Hey, no is what I'm doing. If you don't like it. Take your business somewhere else. Don't listen to me screw off. But I this is how I rate deal with it. I get it. But if you, but if you accommodate in the beginning, then you're gonna always comedy, I think, it's also people feel more comfortable at a hotel restaurant if you talk about so you're you're the carpenters hall restaurant is in the carpenter hotel. Well, yes, how does operating restaurant within the hotel differ? It's it's it's a twenty four seven thing. Right because we had open at seven AM for breakfast less ticket goes out at midnight. But the bar stays open till two. We have a cafe that is open most of the day. So that's something. I think chefs had a hard time is there's no time to reset. You're always open like when you have pre shift meeting, which is when the waiters and the staff meets before you the customer comes in and says who the VIP's are who the special is that's happening in the dining room, while there might be people seated there because we have no place to go. It's just the operation all the time. But I do think in in breakfast. You know, I hear your voice in my head a lot win. Like people are like it's not salty enough for you know, breakfast is the hardest because people expect breakfast to be exactly the way that they would make it at home. Definitely the most particular Tikolo eggs are the bane of every hotel chefs existence. It is hard to cook. Eggs the way that every single person wants their ex I wanted sunny side up, but I don't want that weird little over the..

Takis David Chang carpenter hotel carpenters hall Charles Barkley Tikolo
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

03:16 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Life's work. Why did this feel like the moment to start this organization? I when I was figuring out if this organization had legs if there was possible it was in the early part of twenty sixteen so definitely before the last election, but it was really catalyzed by a renewed conversation about refugees because of my work Leeman rights campaign in particular. I was looking at people who are fleeing. Because of who they were and who they loved I think at every moment we have the opportunity to. Due tremendous amount of good and in as much as a lot of things that have happened in the news since have been difficult and have presented new challenges to our students into our community. What's been really inspiring to me is seeing the outpouring of help and support when something happens in the news. I suddenly have an im- box full of people asking how can I volunteer. How can I do more? How can we show that what we stand for as a country? And what we believe in is is those words on the statue of liberty that we're named after the give me your tired, your poor your head masses. And so while that silver lining, sometimes can seem really thin, it's really inspiring. And we're really grateful for that outpouring of support and take me back. I guess for a minute because I think, you know, especially right now, a lot of us are wanting to help, but the wanting and the actually doing is, you know, there's a big divide between that and whether we have the time to do it, and whether we're willing what we're willing to give up to do that. So if you kind of talk to me about you know, how you took this idea. From just an idea to a reality was quite a roller coaster, but an exciting one. I started out by doing all the research. I could I'm very fortunate in that, my parents are exceptionally supportive, but also very demanding. So when I told my dad, I had this idea. His response was rightfully so that's nice. But why you and until you can answer why you why you know, all of the answers to these questions, you have no business going out and doing this. And he was right. And I'm grateful every day that he forced me to really ask those tough questions. And so I went out, and I spoke to the experts I asked does is this what the world needs. Or should I be putting my efforts somewhere else? Should I be doing something working on something else? Does this program have married him value? And I was fortunate in discovering that yes, this was this was gap. This was something that was going to help to solve the problem of employment for newcomers this country, but also an employment gap in the restaurant industry. What I will say though to your question is that not everybody has. To go out and found a new organization. I think sometimes we forget that in our everyday interactions. We have the capacity to do a tremendous amount of good. So I remember as at one protest have been the women's March or something and somebody had a sign that said protests, the new brunch which was that, hey instead of protest instead of going to brunch for a protest every week. But it also made me think that actually brunch can be an act of protest when we choose where we eat when we choose what types of food systems we endorse. That's that's a way of markedly making a difference. And so while it's really important to volunteer. And I think philanthropy giving even just a little bit is enormously. Influential, I also am really proud of the four profit companies have chosen to stamp aside us or the people who've chosen to host rehearsal dinners for their weddings first birthday parties or just literally brunch at our restaurant..

"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:22 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"You know, or make for yourself on a week day. So it kind of all starts with a really amazing pot of chickpeas that are wonderful friend Meena stone kinda showed us how to make in the style of her Greek grandmother, very simple, like, you know, just everything kinda gets dumped in a pot onion, garlic all of will pound of chickpeas soaked. Ideally, if you don't soak them, it'll just take a little bit longer and a couple quarts of water, and then not just comes up and simmers until the chickpeas tender, and the thing that that gets you that a canned chickpea doesn't is not only are the chick peas themselves. More delicious, you know, have better texture and flavor inside and out. But it's outside. It's the liquid in that it gets. You is so flavorful and chick peas, you know, they have that like that kind of aqua Fava, you know, that kind of crazy ability to bring like a richness of mouth feel you know, to that that broth so and you really got to use the dried chickpeas for this. Because that that broth really becomes the thing that you're using a lot in your lunches for the week. Right. Yeah. So, you know, so additional things that if people have time like we'd love for them to roast tray of vegetables, including some whole sweet potatoes, Andy, and I have a thing for sweet potatoes and chick peas, let's just get that out of the way this year. They're big they're in there. We all kinds of places, but they really they're so good for you. And they offer you know, so much more nutritionally and flavor wise than regular potato they keep you full when you're eating less meat for sure. So like a roasted tray of vegetables can be a cauliflower, broccoli sweet potatoes. You know, what have you and then like just some hard boiled eggs, honestly, you can go so far on having like a couple of hard boiled eggs, and then additional elements that like, you know, if if you have the wherewithal we would strongly encourage you to do one of our favorite Sunday sauces such as our tahini ranch dressing. It's the con- addressing it's just like, it's so nice. If you can do it on the Sunday before the week, just because it involves, you know, pulling out your blender, and, you know, making sure you have kind of garlic and onion powder and just a couple basic things. But the tahini ranch just has like really amazing flavor, and you will be so happy all through the week that you have it..

Meena stone Andy
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:16 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"But also, I think like really clean flavors and just showcasing the vegetables for themselves, and adding maybe a little bit of spice or heat here and there, but you know, I've said this two minutes like when people are making these recipes like I kind of want them to lose a pound or two as well like feel nourished, but also like should be. This is Phil plans, you're on a plan mind, body and soul. Yeah. Exactly. Yes. So let's go to one of the one of the vegetarian dishes in the plan that I think people are going to be really psyched on it's a spicy mushroom lar. And so large something if you're not familiar usually made with grown meat ground meat of of any kind. But this year Andy developed one made with mushrooms, and I swear to God at tastes like there's meat in it. And I need to know the secret behind this dish. I haven't cooked yet myself. So Andy Lee just walk us through. How this makes that magic happen? I swear maybe I'm wrong. But I feel like I thought of this recipe. I dunno between like one in three in the morning when I was watching whatever on YouTube, and then I feel like I message you the next day or something or Email your slack do and as we should do it mushroom larva. And then eventually ended up in the field good food plan and really this. I don't feel like this. Recipes that different from a lot of other lar- breastfeeds, you'll see except there's no meet the big thing is you're using mushrooms. And this case, you didn't talk mushrooms, and you just kind of finally chopped them after small you could just quarter them but about half inch pieces. And then you give them like you cook them hard in a Skillet with some oil into they kind of become like, golden Brown and really crispy. And that's the secret to getting a lot of flavor out of them. Right. It's getting them Brown noth-. So you gotta make sure you take him far enough foreign of Brown enough. And also, you you don't wanna shake them. Especially in the beginning. You want them to kind of release their water, and then just so they can get crisper on the edges, and then once you get to the mushrooms in a good place. That's when you kind of address Maddox and happens really really quickly. That's why should have all the ingredients. Kind of ready to go a museum plus out and then once.

golden Brown Andy Lee YouTube Phil Maddox two minutes
"bon" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

01:33 min | 3 years ago

"bon" Discussed on Bon Appetit Foodcast

"Hey, guys. Hey, I so as the healthiest food editors you guys have created again what we call the the Super Bowl of healthiest which is the feel good food plan. Live starting today. January second twenty nineteen here we are. So I wanna I wanna talk to you guys about some of the amazing recipes that you created for this. We have tendon recipes that will be cooking through for the next two weeks tonight is actually the very first recipe. So would love to hear about that. Chris what's up first? So the first one we have is always double check. Our most recent recipe name for this salmon brook leaning with citrus chili sauce, this kind of hinges around. This super flavorful incredibly aromatic sauce that is kind of like. Riff on yuko show. But instead of being like a really tight paced. It's kind of loosened into this kind of drippy beautiful kind of verdant green sauce that has a base of Hala pain. Yo Chili's with some seeds added. If you're into that for a little bit of heat, garlic, cutting all that gets mashed to a bit of a paste on a cutting board, or if you're not feeling that you can always easier. Mortar pestle, Andy. Fans or or you can use a blender as well. But so once you have that kind of mash to a paste, you combine it.

Chris two weeks