35 Burst results for "Michelin"

"michelin" Discussed on The Gargle

The Gargle

05:41 min | 6 months ago

"michelin" Discussed on The Gargle

"Genuinely, everything I do in my life is to not pay for therapy and not working. So I'm reviewing it's I'm reviewing the house of Gucci film, but it's more the experience of watching House of Gucci film. So on Saturday, I went to see a noon 12 o'clock show and of how Gucci in my new local cinema totally empty. I went there with my own microwave popcorn and tea in a flask. And I genuinely felt like I had broken 50 cents house and I was using his personal cinema. It was an amazing experience. I was there on my own. The fat suit that Jared Leto wore. It was hilarious. We've seen the house of Gucci trailer. So Jared Leo plays a man called Paolo, who I Googled, not even fat. The man in real life was not even fun, but they were like, no, we gotta put a fat suit on Jared Leo. You know they didn't say that. You know that Jared Leto just brought a fat suit to set that day. I swear 'cause he goes eco so far in with the Italian accident as well as I was trying to bomb and with the fact that he looks like a cross between a dull meal popper and not your professor in the clubs. Like honestly, it's like dumb meal clumps. Like that's what could be a good product. Tell me how I would buy that. I would also the accents are incredible. It's two hours, 40 minutes long. And the person that they're based on this woman, your one Gucci, I can't remember a first name. So she assassinated her husband, which is fair enough, not fair, I mean. She went to prison and she had an emotional support ferret. This is in real life. And another prisoner killed the emotional support by sitting on a bio accident. This was never depicted in the film. They depicted tanks avoidance. But they fought no, let's not put in the emotional support for it. Let's show the tax avoidance and this two hour 40 minute film. So I've given it. I'm giving it a two out 5. And there's a not to be rude or anything, right?.

Gucci Jared Leo Jared Leto Paolo
"michelin" Discussed on The Gargle

The Gargle

04:20 min | 6 months ago

"michelin" Discussed on The Gargle

"Here for you. It's what we do. Just tell your smart speaker to play CNN 5 things, or listen wherever you get your podcasts. What does Mickey Mouse sound like? Jordan Peterson. Mickey messaging. Oh, our meaty. Oh, yeah. On your head. You're a female Manny. You're a female. Make your bed. I think. I think you know. I have any pulse that just look like a bust. Like it would make more sense than there would be more traditional. It's just a nice rack. Someone's brought a cast iron. I've got a bust of Marcus Aurelius and a nice pair of double days. Yep. Yeah. With no head on it. Just the way I like it. I like my chest plates. Like I like my women headless. I mean, I mean, a bust of Elon Musk a real-life buster Elon Musk is just doesn't feel like it's in the spirit of crypto idiocy. Like what you should be doing is paying a $1000 for a limited edition screenshot of a picture of an imaginary bust of Elon Musk. Yeah. Or like a pickle Rick version of Elon Musk or something. Just say anyone Musk face made of pickles. I'm genuinely take someone as part of that. We need to start being mean to people like Elon Musk and the nerds and the geeks again in general. I used to stand up about this years and years ago. Because here's the problem, if we let, if we let the tech entrepreneurs, we let the geeks be happy, then they stop advancing things. Cool stuff. I don't want him getting together with Grimes and having kids because I want him in a state of loneliness where he's forced to think about what call shit he might invent. And I think that's we have to start being mean to geeks again. Science in every in every in every sort of in every bit of it, really. If we want innovation and invention, we can't have people out there leading happy fulfilled lives. I also think that he is trying to move into our area as well. He's like a billionaire, like stay off SNL, you know? What are you doing? I don't come to your work and not with charging plug out your ass. Stay off as an I mean in terms of like bullying nerds and things. Not that I ever did because I was a bullied child, but I just feel like the rise of the tech bro is the perfect example of the reality that just because you're oppressed doesn't mean you're not an asshole. Yeah. I mean, if we all stating that we didn't bully, I would like to state for the record that I didn't either. And I also did get bullied. But that hasn't changed my mind about how we should just be horrific to people now so that they keep caution. I don't want you out on dates. I want a new iPhone. Thank you. Speaking of things that are worth nothing, the biggest heist in art history has taken place with somebody right clicking every NFT that has ever been put out Allison spittle of you like art history or at least your Catholic. So it's basically the same thing. Can you unpack.

Elon Musk Jordan Peterson Marcus Aurelius Mickey Mouse Manny Mickey CNN Musk Grimes SNL Allison
"michelin" Discussed on MTR Podcasts

MTR Podcasts

03:02 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"So <Speech_Male> i was walking down the <Speech_Male> street. I was as <Speech_Male> <Speech_Male> a walk in there. Was this <Speech_Male> lady on her <Speech_Male> front <SpeakerChange> porch <Speech_Male> and she was <Speech_Male> like. Hey <Speech_Male> i saw your video <Silence> on youtube. <Speech_Male> I really like <Speech_Male> it <SpeakerChange> <Speech_Male> cetera. <Speech_Music_Male> And i'm like <Speech_Music_Male> <SpeakerChange> <Speech_Male> Looking <Speech_Male> around like fucking <Speech_Male> she talking to. <Speech_Male> There's only one person <Speech_Male> right here so obviously <Speech_Male> stopped me <Speech_Male> so unlike <Silence> a bank you. <Speech_Male> <Speech_Male> The whole damon. I <Speech_Music_Male> was filling myself <Speech_Music_Male> <Speech_Male> <SpeakerChange> the whole <Speech_Male> day. Mike came in the house. <Speech_Male> Mike my <Speech_Female> my <Speech_Female> said they start my video. <Speech_Female> They like <SpeakerChange> it. I'm going to <Speech_Male> hollywood <Speech_Male> <Speech_Male> <Speech_Male> like this <SpeakerChange> name. <Speech_Male> <Speech_Male> I i <Speech_Male> will say Recently <Speech_Male> in <Speech_Male> analyst kind of last <Speech_Male> question so <Speech_Male> into shameless plug by <Speech_Male> at least one of throwing us out <Speech_Male> there. It's a good <Speech_Male> feeling to <Speech_Male> To <Speech_Male> recognize recognized <Speech_Male> in people <Speech_Male> appreciate what you're doing <Speech_Male> in in which you're trying <Speech_Male> to do and <Speech_Male> just tell you <Speech_Male> that they they like <Speech_Male> it and it's it's <Speech_Male> getting the <Speech_Male> desired effect. Or what have <Speech_Male> you. <Speech_Male> I want to say since <Speech_Male> they did <Speech_Male> this billboard. 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I got coffee <Speech_Music_Male> <Speech_Male> shop and <Speech_Male> <Speech_Male> you can't roll up <Speech_Male> on me like that. <SpeakerChange> <Speech_Male> Yeah sometimes <Speech_Male> sometimes. <Speech_Male> You can't do that like <Speech_Male> there's been people <Speech_Male> by this brought up on <Speech_Male> me like yo <SpeakerChange> you do <Speech_Male> videos <Speech_Male> <Advertisement> looking at me find <Laughter> <Advertisement> out. Who is you <Speech_Music_Male> <Advertisement> <Speech_Male> <Advertisement> like what is <Speech_Music_Male> <Advertisement> your <Speech_Male> like <Speech_Female> again. You <Speech_Male> <SpeakerChange> don't <Speech_Male> run up on monday. <Speech_Male> I mean <Speech_Male> <Speech_Male> real. <Speech_Male> Hollywood to <Speech_Male> bollywood <Speech_Male> i ran into. <Speech_Male> Hey matt <Speech_Male> <Speech_Male> oh shit. I'm doing it. I was <Speech_Music_Male> like no <Speech_Male> not <Speech_Male> <Speech_Male> shameless plugs. Real quick <Speech_Male> social media <Speech_Male> website. Things <Speech_Male> bad working. <SpeakerChange> He finds you in. <Silence> Check out more of your work. <Speech_Male> Okay <Speech_Male> so my <Speech_Male> youtube channel. Four <Speech_Male> where i can <Speech_Male> where you can see all my videos. <Speech_Male> Light <Speech_Male> films l. <Speech_Male> A. g. h. t. <Speech_Male> s. k. <Speech_Male> i. n. <Speech_Male> space <Speech_Male> films at <Speech_Male> i <Speech_Male> l m <Speech_Male> s <Speech_Male> Thing about <Speech_Male> zelin minute <Speech_Male> And <Speech_Male> my instagram <Speech_Male> and twitter <Speech_Male> are going to <Speech_Male> use a lot. <Speech_Male> Instagram twitter <Speech_Male> goes. I still <Speech_Male> don't know how to use twitter <Speech_Male> twitter for old people. <Speech_Male> Sorry i told. My <Speech_Male> mom owes twitter for <Speech_Music_Male> like people. Forty the <Silence> i It probably isn't <Speech_Male> but for <Speech_Male> me on people. <Speech_Male> Desperate like forty <Speech_Male> does <Speech_Male> <Speech_Male> But my instagram <Speech_Male> twitter is going <Speech_Male> to be at <Speech_Male> miles. <Speech_Male> Michelin which is <Speech_Male> m. y. l. <Speech_Male> e. s. m. <Speech_Male> i c. h. <Speech_Male> e. l. i. n. <Music> <Advertisement> <Speech_Music_Male> <Advertisement> <SpeakerChange> s. <Speech_Music_Male> <Advertisement> kind of it. So <Speech_Music_Male> <Advertisement> there you have it <Speech_Music_Male> <Advertisement> folks. Thank you for <Speech_Music_Male> coming onto this podcast. <Speech_Music_Male> It's been cool <Speech_Music_Male> forever <Speech_Music_Male> so for maoz. <Speech_Music_Male> <Advertisement> Michelin i'm <Speech_Music_Male> <Advertisement> rob. Lee's <Speech_Music_Male> <Advertisement> are in <Speech_Music_Male> <Advertisement> and around baltimore. <Speech_Music_Male> <Advertisement> He's got <SpeakerChange> to look for it. <Music> <Advertisement>

Mike Instagram twitter rob. Lee instagram bollywood monday Speech_Music_Male one person Speech_Male forty youtube Hollywood Forty six four Four couple of weeks hollywood one
"michelin" Discussed on MTR Podcasts

MTR Podcasts

03:06 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"You didn't it didn't send it to you. I'm a big fan of puns. As i said what does miles michelin went to accomplish in a good year. Cat it okay. Okay the goodyear you know. Yeah that's i think. Okay so good you. I want to continue making videos. Continue doing i'm doing right now Continue with the instagram. Live interview series. I'm also doing Because due to covid. I kinda had to stop doing some stuff like when code i i had to kinda skirt breaks debris on stuff for a minute So i kind of like instagram. Live which people can watch that. And i can interview people doing that. Mets actually started to get very popular. Move it unlike booked up for life. Every friday june people painting gale one. Okay cool so I mean what is next for me. Probably going continuing school Doan these videos sto- in seeing where the wind blows. I guess digging yet continually progressing. That's kind of what. I'm getting a wrap up school. Get that degree learn. Learn learn and i would imagine the more hours that you put in on whether it be the The edgy live. Whether it be just getting back out there and watch people evac style and things are safer and doing that. I think the more hours you have under your belt the more you get from it. But it's a good project that you're working on and i think as long as you're having fun and you'd probably out of it. That's that's the thing to be proud of harm very prevalent. I do and i feel like the people around me. You know feel people around me are proud of what i do as well when this something. That is a big thing because for me for the longest time to people around me. Were not proud of what i've been doing a not going to get in because it's not important but now that i'm actually doing something that's positive and something that is for the long time i was lost. I didn't know what i wanted to do. So when i figured out. I was like okay. This is it you know. hit me one day. it was assigned. this isn't it Or actually were really hit me was. There was video that i did. It was called my bluff dock. It was a short film short about Just block that. I live on and community within the block and whatever so. I was walking down streets but the video on my youtube channel like i do some other ones and i guess it went a little crazy for me.

bluff Just block youtube instagram one day friday miles michelin live june dock
"michelin" Discussed on MTR Podcasts

MTR Podcasts

04:21 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"Let's think about how this relates to people in my city because it does people everywhere so let's see how this release people must sitting. How can that out there for people. To see is is one of those things of like. Why am i doing this. And what do i hope to achieve with this and it always takes you back. Takes you back to the root of what you're doing and some people just do should they just creating and then they don't realize like you may have lost your way along the path and sometimes don't at check in and having something every engages you and it may be a show that is or may be music. Maybe something that is an influence your life. Let me let me a casually. Go back and do that with podcasts. All the time where it's like. Oh let me check in. It was like oh. Wow yeah i remember does. This is fun for them. Let me go back to having fun. And that's another thing too is fun is fun for me. This is fun. I said in told mom i was like the minute. This is not fun for me anymore. Yeah i know. There's there's parts of work sparsely. Get jobs you know. Don't bite that you know you have to do because it's like this life like paying. You're not find that you've got to do it. You know Once by to overall saying winces not fun for meaning more. I don't wanna do it. I don't want it anymore. So why take up the space. That's the way. I kind of look at it like you know one point. I was doing five different podcasts. A week i'm doing three right now and you know is just different. Things that people i was working with or just the show ran. Its course and it was like this isn't fun for me was the next thing. Or how can i make this fun again. What's the better version of this. And that's what i aim to do. Let's see i've got.

three one five different podcasts one point A week those things
"michelin" Discussed on MTR Podcasts

MTR Podcasts

04:06 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"That have been like that. And i'm like are you know what you do you you know. I still hope that you you know. Maybe one day we could try again later in nature down on my career or yours you know by now on a stuffing supporting music. Like i'm still listening to you music. It's not like you know now. Now i think in music is traditional. Cue whatever not phony. But like you know like i like your attitude. Yeah your attitude is falling by the do not funny. That's that's the thing that i've run into. This is a bitch such or anything along those on. But it's a real thing where you know. I don't hold grudges. And i always like. I'm down to work and talk with whoever and it's like i definitely have a focus on people to look like you emerging artists who that you know they kind of see what what is four and the thing that always gets me. Is i to make a shift as to some of the guests that i may work with and it's like all right. How active are you. Are you following a your listeners. Do you know what i'm trying to achieve here and you know in its community you know. And that's the thing that gets lost like some some business owners that i've had on earlier episodes. You know once once episode goes up. You know they they don't they don't exist. They don't even support the episode. Tell people listen check it out anything. And it's like yeah. This was for for you. You know this is a thirty minute conversation as a peek behind the curtain about you as an individual not the person selling whatever. The item is and. That's what i try to to gain from this or we're trying to illustrate amplify from this stuff of you know the person's work you know what they do but there is deeper than that is is deeper than you know what they provide. They are person. Let's get a little bit more about their story in. I will say ninety. Five percent of the people are really chilling. Really get it five percent there. They just to just not engage in that same way and like i said. I don't hold grudges anything but it is kind of indicative like how you view these business interactions and east these things because you know how to my own horn to to put down affecting later that you.

Five percent five percent ninety thirty minute four once episode
"michelin" Discussed on MTR Podcasts

MTR Podcasts

01:55 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"You know you don't you don't sit on it and he said my step and finally all fitting fordham. Who are they gonna have resilience right. You gotta have that. Where like if. You're if you're going to process and i would imagine it's very similar to what i do. I have more calcified tissue your baby in this game but when you but you're gonna be young alleged Whereas with me like. I said i've been doing this thing for a while. But kinda nascent in doing it with other people and there's a risk when you're reaching out to other people with something that like i do this. This is valuable to me. I mean anything to you or whoever the audience but this is valuable to me. So i'm going to have a vested interest in it and you know not getting too caught up in it and you know it's a lot of weird shit goes down and bm's lot of where responses rear requests and. I'm like oh. I don't wanna do that. I just wanna get this interview or just different hoops lake for baltimore to be as small as it is. And get this notion that there's nothing really popping here. I run into a lot of people who have three or four levels of gatekeepers that i have to get through to get a thirty minute. Forty minute interview. I'm like oh. I got the questions. Here's a question they can get these approved and it's not i'm not doing not doing that doesn't no like i'm not gonna go with do six seven different people to go to one person because the demis taking you feel like you're better than everybody else. I in a way in your like you don't have like you don't have respect for me to come to me. As a person does the one on one with a through x y z. Orson go no. I'm not doing. It has been like i said i'm not going to name any names..

Forty minute thirty minute three one person Orson four levels six seven different people
"michelin" Discussed on MTR Podcasts

MTR Podcasts

05:46 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"Because it's more like a especially with the people that i guess have towards my work. There like alive had been in and out of the judicial system basically their whole life just trying to do an interview site. Milley's questions you know. Yeah so it's like which i get it i'm totally understand it so I mean yeah. I think it's just kind of just lost my train of thought here for a minute Was like speaking with people like being to be relatable and to dialogue with someone. 'cause you touched on it that i can relate and maybe this is the way that you look at it. I don't know. I think having crossover appeal because you said that the focus is on people of color were have you and a lot of the work that you're doing but i think like minds is baked in because i'm a personal colorado here person to color but it's also. I think i'm not only doing that. Which gives me that. Crossover appeal with the common thread being. Are you from baltimore and are you about baltimore and be able to have a conversation. That's about some weird ship and being able to have a conversation is about some real shit and it could be a little bit of both for all. Yeah so i mean. Yeah so yeah. That's that's that's a kind of look at it. I think dini would have that. That crossover ability. Because you're right. You're you had to be able to think reader. Maria persons like you know you rock and with this or how how farkas conversation going where this conversation go..

Maria both Milley dini baltimore
"michelin" Discussed on MTR Podcasts

MTR Podcasts

05:44 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"A topic So it could be hard to be To east side of baltimore west side of baltimore and we just explore everything. That's going on within that topic. And dan so we find the people we find places the even the music and everything comes down to what it comes down to. Everything is based around the topic. So so yeah it does so. It appears like a lot of your work is kind of really hitting on and kind of what i touched on earlier lake. We're four baltimore baltimore podcasts. And a lot of your word kinda lies what we're doing here and i think it shows it more holistically not just one side of it as you touched on you. Integrate the music show the scenery. Show the people and your filmmaker. That's from here. What have you so having all of those things kind of go together. It's represents a representation in my opinion in a true sense where you you have a lot of times where people who are necessarily invested in here from here. They have a certain part of baltimore. They wanna show and they have a certain vantage point. They're not attached to it in the same way that someone like yourself or myself might be so why in i think i know the answer but why and when did you really get interested in showing baltimore showing baltimore Ooh that's a good question So when i think. I mean like i have lived here all my life so almost twenty one years now I mean i figured out that. Like i've gone through a lot of stuff negativity in the city light. There's been a lot of negative negative aspects of my life have been because of the city and i'm like whoa this guy to be some type of positive in the city like this can be a whole bunch of negative twenty four seven and everybody who you know who's from out of state. I have a lot of family out of state than and they're like. Oh you live in baltimore be safe. You know all the regular stuff. I'm like it's not really always like that though. Like you gotta kinda come here and be here for a minute to release see and you've got to look for it gonna look for the positive and i feel like that's what i did. I feel like. I tried to look for the boss to In the city and so does kind of all of the the stuff stems firms. China give a better bring a better light to the city. Yeah so like i said. That's that's what i'm trying to do. And i think You know the work that you're doing with it. I'm gonna get this. I'm going to say this is hilarious. Because we're never right out the work that you're doing with light. Skin films is them showing the lighter parts of baltimore. The didn't think of that. So the only reason i was actually think about changing the name of that recently because my.

baltimore twenty one years one side twenty four seven China
"michelin" Discussed on MTR Podcasts

MTR Podcasts

03:23 min | 1 year ago

"michelin" Discussed on MTR Podcasts

"I am your host ropley and today's guesses a filmmaker whose work aligns with the mission of this very podcast. We have miles michelin. Walk to the podcast. So i always come in with the energy and i use that as i used as dipping your tone of water right just like i'm not gonna get out of here so it was like all right. What's this guy's energy about on the same page. I know it's going to be fire. And i think i think we're going to get some fire out of this so i buried the lede a little bit For those who who are uninitiated You're young filmmaker and your work is around Just just what we do here basically baltimore and so i'm gonna let you describe begin to describe what your work is about and the reasoning and thinking going into like starting your work and a little bit about your process. So i started off in filmmaking with. Let me see the eleventh grade. I did a internship as schools. So that's where. I've got into like videography in like guidance. A camera work. I mean my family was always big of tigers. Might they always a lot of photos by debt. My grandfather and both my grandparents were really great photographers. They did a lot of nature photography and my mom is also a great photographer as well So so cameras always was around. I was always around cameras Growing up and i thought about video. Because i was i mean photos. He it tells the story in this picture by. I wanted more like there's more to this so I started off at an internship in eleventh grade with city schools in the immediate department. Fum was a guy named jim. Jacobean who i still work with. Who have worked with for as long as i've been doing this so he kind of put me onto interviews and Camera stuff in tripods. All this crazy stuff. So when i saw that was like this is what i wanna do. This is like who this is it so so you got you got dipped into it and was like. Let's see what we got here. You know you're learning something like oh this is definitely of interest. Oh yeah yeah. I was like this. Is it so so in terms of that process right so in very simple ways if you don't want to give away the secret sauce but what's that process like. Well how do you go about a one. what is your what is your work ultimately. It's a it's a video series also described that to the folks. And how does that process look like in determining who you're going to speak with what areas you're gonna film and things like that so it all depends on the. There's always an idea is always an idea behind every phone. We do So whether it be based on every film is based on some thing or.

both jim today ropley eleventh grade Jacobean every film
As Cease-Fire Holds, Palestinians Assess Damage Caused By Israeli Airstrikes

AP News Radio

00:55 sec | 1 year ago

As Cease-Fire Holds, Palestinians Assess Damage Caused By Israeli Airstrikes

"As the dust finally settles in Gaza a day off to an Israeli how messy spot began Palestinians still to to assess the damage from eleven days of intense Israeli bombardments municipal workers from the Franken glass and twisted metal from streets and sidewalks and merchandise was confidence sets in St insights master within on the pavements things often unsolicited Beth said he didn't expect so much damage we thought the strike was a bit further from us but as you can see the area of the shop is a good time the toll on human life was a much heavier one four year old Maria had top was left me talk to the death of her mother and four siblings for minutes radius strike a father explains his former until now she hasn't spoken a word from Michelin hora she was on the third floor and we found on the ground outside in the fighting more than two hundred and fifty people were killed the vast majority of them Palestinians on Karen Thomas

Franken Gaza Beth Maria Karen Thomas
"michelin" Discussed on Dell Technologies Podference

Dell Technologies Podference

06:00 min | 1 year ago

"michelin" Discussed on Dell Technologies Podference

"You mean when you were in vegas you worked at geese of walked from last week. Position and executive pastry chef there while they received two michelin stars. Wow that is like the movie among burnt. Have you seen that. That's the one right. Miles with bradley. Cooper and sienna miller. I haven't seen it goes wild michelin star. Any kind of get a little background of what goes into it because there's so many levels of like from service to yes. Degrading love for sure. The maverick dental place that did forbes but not Michelin office but still a lot of things you had to do. Yeah ver- sure for sure and normal that was for you know for a while. Because he had a three star in paris. It was kind of like okay. We need translate everything to las vegas. We need to make it the same. We want three stars. Okay okay and you had that three stars for years if not decades you know and we open when we did that one. Like to the t. Like service the lunar menu everything we tried to make it. You know the same. He adds a lot of pressure. It's you know it's just like it becomes so much pressure that just becomes part of your day. You just work in pressure. You know you worked at the long hours and he just like. Oh that's not right and throw it away again You know it's just like getting things perfect what earns you michelin star like. What are some of the criteria that you're trying to means very much about service very very much about service and about the food that it's impeccable that's perfect innings cooked temperature things you know. It's all by the greek system. You know like by taste and the presentation and consistency. They come back multiple times. See if it's the same experience you know it's it's all these kinds of things they look at your bill. They'll judge emeralds. Actually tell you but like they'll judge you by your glassware and your plates every choice. Yeah because i'm thinking and you walk by it you know it's just grading about overall experience in is just about having that uber elite experience. How many can you get five three three three. So when you get one you like. Oh my god it's amazing. Getting one is awesome. Okay leg your have three in paris yet. Three getting bigger we got to yeah Well it was after year. We've been like pushing so hard and like we knew mission was coming. They were coming to las vegas. The first time and like we were gearing up for like everything that'd be perfect. You know we're working long hours in. Which is we're like you want three stars we had to get this coming And then the The readings came in and we got to stars after a first year and the whole team were like. Oh my god we got started. Amazing like i mean just just two stars in las vegas people. Don't look at las vegas as a seriously lawn. You're not impaired So we're like. Oh my god knows amazing. And then Usa gathers us up. And he's like. I am so disappointed in you. Oh three wow ninety three. He's chasing a very specific dream up.

Michelin two stars last week three star las vegas bradley paris three stars vegas Cooper sienna miller two five Three first time ninety three one michelin Miles three
From No Experience to Multi-Million Dollar Business with Ellen Bennett

Real Estate Rookie

02:04 min | 1 year ago

From No Experience to Multi-Million Dollar Business with Ellen Bennett

"Have a company called headley and bennett. We are in apron. Kitchen gear brand based out of los angeles. And when i started our company almost eight years ago we began as really a custom apron. Work where business for just restaurants and through the years it's really evolved into this directive consumer brand that outfits not just professional chefs but home-cooked is well all over the world. So it's been an exciting in amazing journey that. I just got to summarize into a book that i just finished. I'm very excited to push it out into the world and thank you for sending your book to us to. We've really enjoyed it and going through it. The thing i want you to tell everyone is how you actually started. The apron company is the that moment where you realize you were gonna jump for it. It's a moment. I think that actually happens in a lot of people's lives and sometimes you take the leap and other times you stare at the leap and maybe decide. You don't want to do it. But i'm a big believer in just doing it in trying and failing and getting back up again so that is exactly what i did. I was working professionally a couple of restaurants. I wanted to have my own restaurants. And i had gone to culinary school and i had this opportunity that just punched me in the face. Basically i was standing in the restaurant and where it was working. The two michelin star restaurant and then at the same time was working at another restaurant so fine dining and normal dining at the same time so you can imagine that was like a wild simultaneously and at one of those spots. Joseph santana my chef ran up to me and said. Hey there's a girl she's gonna make aprons. Do you wanna buy one. And i had been thinking about a chef coats in howard. Uniforms were just the worst. The fabric was paper. Stanage didn't look good at all and being a professional chef is a bit like being an athlete. You gotta show up and no matter. What comes your way if the push through to the end of the evening and get all the dishes out.

Headley Bennett Los Angeles Joseph Santana Stanage Howard
Is it time for me to break up with my business partner?

The $100 MBA Show

04:51 min | 1 year ago

Is it time for me to break up with my business partner?

"This is very timely question for today. Skewing a wednesday About breaking up with a business partner Just on monday we head michelin. Connie our guest teacher talk about how to find the right co founder or business partner theft emit an existing relationship is something that's not easy to manage especially when has been going on for a decade like in paul's case so before we make a big decision like breaking up or buying them out. I have a few tips a few things. I want you to do or consider before you make this decision. First of all if things have been intense for twelve months for a year between you and your business partner. I'm sure they feel the same way. I'm sure they feel like this is not working. I'm sure they're frustrated and tired. And if you approach them on the subject. They're not gonna be surprised second. No one likes to be in the situation so everybody in this equation wants relief you relief. They want relief. You just have to initiate this conversation. And that's where i want to begin. You have to have an honest and open conversation with your business partner. I suggest that you actually schedule this time. do it. maybe at the start of the day On a day that you're not busy Where you have other stresses to take care of. You wanna have a bit of time and you don't want this meeting to be rushed in fact. Maybe she step away from the office and do this Breakfast at a cafe on a walk and just block book three hours of time. You know it may not take three hours. But the point here is that you don't feel rushed and the purpose of this conversation is it just put the cards on the table and talk about. Hey this is not working. Let's figure it out what's going on. Let's try to make this work. Okay you want to try to salvage of the relationship because you invested in this relationship if you ever were to replace his business partner it's going to take some time to ram them up and to build the same amount of trust have built an incredible trust with each other and that has a lot of value in business and i would just take the initiative of framing the conversation and say hey. We've both been frustrated this past year. It's been a very rockier very stressful. We've been arguing a lot You know actually notice of arguing once a week. I wanna clear the air. I want us to have a conversation where no one is judged everybody's allowed to express themselves and say what they want to say without any judgment or without any Criticism and this is a highly emotional conversation. So that intro is going to kind of calm things down. It also helps to have some structure because when you're having conversations like this it's easier to talk over each other so even if you have to say hey Let's allow each other. Have a moment to say their piece and not interrupt each other even if you have a timer on your phone and you say hey everybody gets five minutes uninterrupted just to get started so everybody can just say how they're feeling. You'll be surprised a lot of times when you do this. The other party is like i feel exactly the same way. I agree with ninety nine percent. Of what you're saying but there is something that we do disagree on and that's where you wanna get to. Hey this is one thing that we both agree on this. What's really bothering us. And it could be various things that could be. Maybe your approach to where you're going to go in the future how you want to expand what markets want expand in who will kind of customers you want to serve If you wanna take on funding or not all that kind of stuff sometimes i it's it's a wedge between two partners because one wants to do one the other one doesn't want to there's something under there and that's what we want to get to you. Wanna ask them why. Why do not want to do this. What about that makes you feel uncomfortable. And usually that's where the truth lies. People will say. Well i don't want to take on funding or debt. Because i want to be free. I didn't start a business to grow by You know all means. I can grow at my own pace and keep my tawny and that's something i really value. But they're not just going to say that just off the bat it's hard it's really you know dug deep emotions so we gotta put pull back the layers a little bit and ask. Hey why do you disagree with us. What's stopping you from doing this or you can express. This is about stopping me. This was making me feel this way. The other thing you want to explore is maybe things have changed for either person in the relationship During this decade okay their life might have changed. They might have gotten married. They must have kids. Maybe their life might have changed and they might have gone married. Have kids might have different responsibilities. Maybe they have to take care of their parents now and the services of their in when they started the business or not the same the trying to get something else out of the business then they started with

Connie Paul
"michelin" Discussed on 600 WREC

600 WREC

01:46 min | 1 year ago

"michelin" Discussed on 600 WREC

"To break World Records. Michelin endurance XT Silicon wiper blades are real world proven for extreme weather performance that last two times Longer than any other blade. The new Michelin endures. XT Silicone wiper blades on Lee available at WalMart. This report is sponsored by Michelin Endurance Silicone wiper blade. Let's check in with Mickey Ferguson over at Fox 60. What it's looking like for this Thursday. How about it making? Hey, we've got some clouds in place today. Winds picking up speed this afternoon guesting over 20 MPH Tonight We could see those wind gusts over 30 MPH as a front pushes him rain are wait eo tonight. Into the early morning hours of tomorrow highs today. With those overcast skies near 60 degrees tonight slows down to 37 degrees and clouds still lingering tonight into the day tomorrow highs on Friday a little cooler just up to 50 degrees from the W B R c first alert Weather Center. I'm Mickey Ferguson for Alabama's Morning news. Right now we do have cloudy skies were 39 NewsRadio 1055 w E. R C great to the wiper blades, trusted by Rainer's Eat low to break World records Michelin During XT Silicone wiper blades are real world proven for extreme weather performance that last two times longer than any other blade. The new Michelin endures XT Silicone wiper blades on Lee available at WalMart. 6 43 of his Alabama's Morning news. I'm JC. Well, there's one thing for sure. And all of this pandemic coronavirus craziness We're living through right now. Things are constantly changing and joining us now on Dr Jesse Pellet here to talk about something that sounds pretty cool here, Doctor. Welcome in..

Michelin Michelin Endurance Mickey Ferguson World Records Lee Alabama WalMart Dr Jesse Pellet Weather Center Rainer W B R
Vegan Restaurant ONA Gets Michelin Star in France, a First

The Briefing

00:24 sec | 1 year ago

Vegan Restaurant ONA Gets Michelin Star in France, a First

"And the bbc's north america data. john sopol reflects on the last four years and a vegan restaurant in the french. South west has one mission star. That makes it. The first step applicant serving only animal free products. In france clare valley launch the arena restaurant near bordeaux in twenty sixteen. It was set up. Thanks to crowdfunding from supporters and alone

John Sopol BBC North America South West Clare Valley France Bordeaux
How 'Bout Dem Apple Seeds

Short Wave

03:33 min | 1 year ago

How 'Bout Dem Apple Seeds

"Okay thomas we are talking about apple's today. Why don't you tell our listeners. Even got started down this weird little apple path so a few weeks ago i saw video of a dude eating apple from the bottom. And you know. I it up to the pitch me and at the time all i wanted to find out from the team was whom amongst us was with me in eating the entire. It was just way to start to get the conversation going. Yeah i remember. And i was horrified to find out so many members of our team eat the whole apple. We were pretty divided down the middle. Yeah that's right and the discussion led to the possible dangers of eating the apple seeds. Some of us had heard they might be toxic. Some of us hadn't so here we are chatting away about them apples and the science behind whether or not you can eat the core why we are here. Today is pretty cool. Yeah totally and i found a food. Scientists to help explain it all could also My name is islami outs. For last shoddy. I am senior lecturer in the department of food. Science outsider jackets ally investment technology. Islamia is a few scientists beast in nigeria and she told me on the one hand apples. Are these magical fruits. That are really nutritious. And good for you apple's Poplar fruits us are reaching nutrients such as anti oxidants minera house vitamese dietary fiber is an auditor nutrients but their seats are different than their flesh. Yeah exactly what i'd always heard. Is that apple. Seeds have like some amount of cyanide in them you know like generally not something that is good for humans i mean yes and no i asked islam yacht to explain it and it's a little more complicated seeds that is in the center of harpool copy above causing poisoning because the seed contains it compounds. That is called. I mean. I lean mick. Dolan is a compound that's found and lots of natural plants and things that humans eat such as apples but also peaches apricots and almonds. They're is a similar compound and cassava he staple in nigeria and on its own mattie in seeds a midland is usually harmless to people no concerns there but what is potentially concerning is when digestive enzymes in our bodies come in contact with the michelin and when they combine the enzyme breaks away the sugars in the dylan and leaves cyanide which could potentially lead to cyanide poisoning. What do you mean. Potentially thomas say more. Well the conditions have to be just right mattie for this to be more of a concern for starters the midland in apple seeds is encased by pretty tough outer layer in order to expose them make the land to our digestive enzymes have to chew those seeds really really. Well okay i get it and even whole eating monsters like you. Thomas are generally crushing those seeds down to a fine pace with your teeth right exactly. Mattie as much as i love that tidal more importantly though there's not enough apple seeds in one or two apples to really show in effect on our bodies the amount of cyanide that does get formed if at all our livers are pretty good at filtering out those hawks

Apple Department Of Food Islamia Minera House Nigeria Thomas Dolan Mick Mattie
"michelin" Discussed on London’s Best Office Spaces – The Links Between London’s Past and the Modern World

London’s Best Office Spaces – The Links Between London’s Past and the Modern World

05:30 min | 1 year ago

"michelin" Discussed on London’s Best Office Spaces – The Links Between London’s Past and the Modern World

"Sharing abandon proclaiming past bibendum which is latin for now is the time to drink.

Michelin House

London’s Best Office Spaces – The Links Between London’s Past and the Modern World

00:36 sec | 1 year ago

Michelin House

"The essential michelin house sits on fulham road in kensington and its history is as colorful as facade. It was built in nine hundred eleven and was the first permanent uk headquarters and data of the mitchell tire company designed by one of michigan's employees. The striking building has three large stained glass windows. Based on mitchell advertisements of the era all featuring the mitchell man also bibendum

Michelin House Kensington UK Michigan Mitchell
Coroanrvius Pandemic Stifles Tire Industry

The Joe Piscopo Morning

00:10 sec | 1 year ago

Coroanrvius Pandemic Stifles Tire Industry

"Aren't driving as much in the pandemic and that's impacting sales of tires. Michelin says It will cut up to 2300 jobs over three years and

Michelin
Interview With Steve Ells

How I Built This

03:49 min | 1 year ago

Interview With Steve Ells

"So there's a famous ted talk by a guy named barry schwartz. It's called the paradox of choice and in it very explains that virtually all kern research on human behavior supports this idea that we humans we don't really like to have too many choices. Anything beyond four to six actually makes us anxious and unhappy which could help explain the success of kepala. Because if you've ever been in one you can probably tell me the menu by heart burrito bowl salad tacos four options. That is it. There isn't a whole lot to agonize over. And it's one of the reasons why you put late just exploded in the two thousands on the eve of the millennium the company had just been more than twenty stores and today cipolla has nearly twenty three hundred locations across the us and in four other countries and its value is around fourteen billion dollars now aaa as you will hear was never meant to become what it became. It was supposed to be a one off burrito joint in denver a joint that would generate enough cash to finance a high end restaurant that was developed as plan. He's actually a classically trained chef and he wanted to make michelin starred food. Not foil wrapped burritos into the earliest recollection. I have of in being in the kitchen and cooking was in the third grave and we lived in germany. And i remember cooking scrambled eggs. Had you make them. Did you scramble the digital crack the eggs into the panel scramble him or did you scrambling before no ice. Scrambled them for With a fork in a bowl. Thank and then. My mom had a a very well. Seasoned cast iron skillet. Nice i mean it was very very smooth and almost nonstick and i used to push the kurds into the center in a square shape. A perfect square. Maybe three by three or three and a half by three and a half something like that and then and then when it was just set enough i would flip it over and I mean it was very controlling. My can says a lot about me. Because i'm a i'm a little bit of a control freak and of course i had no idea then but I was just. It's an interesting. It's an interesting memory. Like what point did you start to a. I've read like stories about you in college where you'd dinner parties and and people like. What is this that you butter you. You'd make like duck con feet and stuff like how did you even know about this. How did you get into foods at such a young age in it well. My mom was a very adventurous cook and a really good one And she had a garden. She got all the cooking magazines and had a lot of cookbooks. And i used to. I used to spend time in the kitchen and And follow along. And at some point. I started watching cooking shows a julia child and graham on the galloping. Gourmet and the pbs series. The master chef series. I really love those and and would duplicate the recipes and and liked to cook for my family and then When i was older in high school i started having people over so you go to college in in boulder yes and you study art history and of course it made zero sense to my father. What you do with artistic. He'd be like so. What are you gonna do that. Our history degree. Of course i would say you know. I don't know we'll see. We'll see how this unfolds. And probably i was thinking that i would continuing and go to graduate school but my roommate suggested to me that i go to cooking school. She said this just weeks before

Kepala Cipolla Barry Schwartz Kern TED Denver Germany United States PBS Julia Graham Boulder
Best of 2020

Monocle 24: The Menu

07:22 min | 1 year ago

Best of 2020

"Up next we meet one of ireland's finance jeff's kp mcmahon based in galway the michelin starred chefs. Culinary accomplishments include any restaurant and anne robotic cookery school as well as his. Release the irish cookbook. One of the most beautiful cookbook releases off. Twenty twenty till's the story of irish feud and how it has evolved over thousands of years showcasing the richness and variety of food from this green islands with its five hundred authentic recipes. The author jp mcmahon jones me in the studio back in march to discuss the book on how irish food is about so much more than just lamb stew and potatoes as was initially. It was a bit apprehensive because there are many many irish food cookbooks in the twentieth century. But i suppose. I found that a lot of them had been written for an irish audience or perhaps people travelling to ireland. It was important for me to try and give an international dimension and was one of the reasons why publishing with fight on made a difference because they have a global reach and it was in order to try and change the perception of irish food. I think also because we have a restaurant called a near which is will mission star restaurant. We've had it for ten years and we've been investigating irish food for ten years and i felt a lot of the things that we've been doing over. Those ten years weren't in cookbooks. And some of them are very old things like using seaweed using wild food in different ways. And i wanted i suppose that a record of that and that was the start i think the initial for doing it was a had traveled a lot to different places and taking part in chef events and i realized that are affected that we had really good produce in ireland. I'm we just weren't singing about it now. I took part in events in mexico in america and canada in europe and we were always celebrating the cuisine of a particular area. And as why are we doing this. And why aren't we kind of like saying well. We have really good food where shellfish or or whatever so. They were kind of the driving forces behind the book. Now what do you think. Ireland has been so modest about its food on its culinary legacy heritage. I think there's a certain humbleness modesty to irish people and they're probably not the best people at selling themselves like i think we're frustrated capitalists and we want to do things but at the same time we don't want to come across as being bombastic. I think that's worn element. I think the second element is the famine and the subsequent diaz before that happens. I think that impacted irish food particularly of the twentieth century and on the one hand you had people that did not have that much access to food in art and even though there was a lot of food and then the second part you had people who did have access that is food. Who were i think. Predominantly from the anglo-irish irish element and some has be would call the west brits so the people who would be associated with england and these people who had food. I think we're not considered to be irish often. This kind of tension between the tradition that it goes all the way back at least a thousand years between people on the island and people who have food and people don't have food on who we consider irish what we consider irishness tried to take a very broad perspective on it. And so when you go into the archives of the recipe books that you find are from landed gentry anglo-irish aristocracy mostly on. I think when became independent in nineteen twenty two. We kind push that assignment. But that's not really irish. You talk about going to the archives of research did you actually conducts to gather all these five hundred recipes. You having this book. Some of it was looking at best. Baseball's cookbooks from the nineteenth to twentieth century and looking through tried to pick recipes that i thought represented ireland in that respect i found stuff like say pollen is a river fish that is almost forgotten and offend a wonderful pollen recipe. I think in the nineteen seven book and interest. Enough are fishmonger had just been talking about pollen and nobody easing it and it all goes to europe and his fish from nee in northern ireland. That was one thing. I think looking ass older manuscripts was wonderful thing. Because i love history as well and looking at how people wrote recipes and how they i suppose. There was a certain assumption in recipes that the person who was reading new it already so the method was very very scant and often the recipe books were household management books. That would be passed down from mother to a daughter to a granddaughter so people could be able to cook the recipes. Were very interesting. A lot of pickles. Stuff a lot of preserve stuff because there was no frigid. So a lot of salting like i suppose. There's almost like how to live because if you couldn't do these things then you in trouble. Did you come across many recipes that had been practically forgotten already. Yeah like one or two some that we probably would not eat now. One was pickled herring. Which i thought was really interesting because i did a story and friend of mine because i thought didn't they meant herring and she was like no. That's terron lake orion and i was like wow because there's one heron galway and flies up and down and if anyone was to pick them i be in trouble but the interesting thing was that it reminded me of like an s quebec spanish dish where they cook fish or chicken and they covered in vinegar and wine solution and essentially that was the recipe and the recipe started off was like chopped the heads off one hundred hereon got and viscera them. That was the start of the recipe. And i was like wow. That's already a big mess. Some of the other things that are still useful. I think i put it in was quincy and quincy eric. Something that are not native to ireland but there was a lot in the seventeenth and eighteenth century that would preserve a lot of quences and so preserved. Quincy was what i would call mark cross again and again and again and also recipes would almonds. The irish were obsessed with amines. Which again is one of those interesting things to think about because again. Do not come from ireland.

Ireland Jeff's Kp Mcmahon Jp Mcmahon Jones Galway Europe Diaz Mexico Canada America England Northern Ireland Baseball Quincy Eric Quebec Mark Cross Quincy
California lawmakers violate their own COVID-19 rules

America's First News

00:42 sec | 1 year ago

California lawmakers violate their own COVID-19 rules

"California's governor who violated rules aimed at controlling the spread of the Corona virus, right a bare minimum the spirit of rules and they tell others to follow. San Francisco mayor London Breed dined at a posh Napa Valley restaurant the day after Governor Newsome was there. Also, a San Jose Mayor Sam Ricardo, who has now apologized, went to his parent's house for Thanksgiving. And in L, A county supervisor dined outdoors hours after voting to ban outdoor dining. All three were on the hot seat Tuesday this after various reports that they violated rules. The San Francisco Chronicle reporting breed joined seven others at the three Michelin starred French Laundry on November 7th to celebrate a socialite's 60th birthday and his

Mayor Sam Ricardo Newsome Napa Valley California San Francisco San Jose London San Francisco Chronicle Michelin
"michelin" Discussed on How To Cut It in the Hairdressing Industry

How To Cut It in the Hairdressing Industry

02:38 min | 1 year ago

"michelin" Discussed on How To Cut It in the Hairdressing Industry

"However, pretty it is it's the talent that has to be phenomenal in the business. So he's the shop gets a Michelin star. He's being evaluated by people who know about food so it could be a food critic but is in a meeting them. It could be a a fellow Michelin star holder that's evaluating them. They're always evaluated by people in the know in catering. So I wanted the the song by the way, I changed the name from fab standard to Fab service stars, and I'll tell you why in a moment there no longer called Fab standard in any way that call The Fab service stars. And so the fact the new Fab service stars that we've launched last week. I'll basically like industry experts. So, you know people call me an industry expert whether I'm not sure I've got 40 years of experience and Hair Beauty Nails wellness, and that's that's what I do and then I decided to surround myself and this was a key within a dog. I study Board of people who were just exceptional. So an exceptional at what they do and they are known for their high standards. They're known for wanting to improve industry standards and I wanted my hand and my head checked at all times. So if I got carried away anyway, because you plan you can actually believe your own hype sometimes and get stupid about it. And I didn't want that to happen. So I went in and I got people that I respect in the industry to see what what I'm doing today and tomorrow will be a perfect example, you know, I'm recording a decision that I've made but I had to go to The Advisory Board and talk about this decision. Then they went out and did their research. We all talked about it we came back we agreed and tomorrow there will be a big change to the Fab serviced our requirements to deal with the downturn from Corvette. Because the industry standard is not worth a grain of salt. If it doesn't reflect what is happening in our industry if it's not flexible and doing what in this and mimicking what's happening to our industry. It's not worth having if it's just stuck in the mud. And so there's no no we're not going to change whereas so it is saying chaos with hair and Beauty & Nails and yet the standard stands firm and its belief and I mean, it's absurd because you.

Michelin Fab Advisory Board Corvette
The Color of your Plates and Bowls

Home Space and Reason

03:56 min | 1 year ago

The Color of your Plates and Bowls

"I recently received a text from a dear friend of mine that read what are your thoughts on brightly colored dishes. I found some online that I absolutely love but I don't want to be stuck with something that might not go great in our house in the long run I like the plates and bowls so much that I might consider a planning a room around them though. To which my answer was there is actually a lot of psychology behind this and I should do a whole episode just on this question. So here we are when I looked on Pinterest, the category of Michelin Star Pleading, not, surprisingly, the images that came up were either in white or black plates leaving the business of dazzling you and your taste buds up to the food. I tried the search again using the words food plating and again white and black plates dominated the screen. As. A lifelong photographer myself. One of my most favorite areas of work was clary photography and when photographing in restaurants, the star of the show had to be the food itself with ambiance coming in as a close second after all, why do we go there in the first place to indulge in wonderful food that you yourself don't have to cook and to be embraced in an environment that allows you to linger and enjoy good company the same holds true in your home. According to an article by NPR, which I will site in the podcast notes Charles spent an experimental psychologist at Oxford. University who has dedicated his career to studying how environment affects the way we experience food and drink he has found for example that the weight and color of our utensils can affect how sweet or salty of food tastes. And people tend to enjoy the same dish more when it has a longer more descriptive name. In, the perfect meal, the multi sensory science of food and dining spence and psychologist betting pick yetters fiszman in the Netherlands explore how even the most minute adjustments can enhance the dining experience. The perfect meal means something different to everyone spent says, but there are commonalities and the quest of looking for the perfect meal leads to a lot of interesting research. As any good chef will tell you how the food is arranged on a plate makes a big difference. When the plating is artistic people tend to enjoy the food more than if the same ingredients were just dumped on the plate spence and his colleagues found that people enjoyed solid more when it was played it to resemble a Candan ski painting. The shape and color of the dinner where can affect taste as well in general round white fleet tend to enhance sweet flavors in food whereas black angular plates tend to bring out more savory flavors and serving food on a red plate tends to reduce the amount diners eat. Why we know that if we change the actual color of the food or drink, it can change the taste and flavour he says. For, example Dia Glass of Sauvignon Blanc read and your brain may trick you into thinking. It tastes more like a Merlot. The same food can look different when it's based on different color plates spent says and flavor our perception.

Spence Charles Sauvignon Blanc NPR Pinterest Netherlands Oxford Candan
Samsungs Galaxy Z Fold 2 5G: All the details on the $2,000 foldable

The 3:59

11:57 min | 1 year ago

Samsungs Galaxy Z Fold 2 5G: All the details on the $2,000 foldable

"Just large galaxy. No twenty three weeks ago. Now it's time for the Godsey full to five Jeez chance to shine. That is a mouthful brought her Chang, and this is your daily charge. Joining me is he not reporter and Samson expert tooken extra me Machar, thanks for having me. So the gutsy full to five G. and that is a really really long name. I'm just GONNA. Keep that point. It got a minor tease at Samsung's event a few back but now it gets the spotlight to itself. So just before we get into all the specs in all the other details, let's let's get the important that other way how much does this thing cost? So in the US is going to cost two thousand dollars. So basically, it's twenty dollars more than last year's model. So it's a lot of money. Yeah. Yeah. Yeah. That does a huge amount of money. All right. Well, this is. This is a foldable and I get the full supposed to be expensive and it is Simpson's third foldable annexed assessor to last year's fold, which famously had allowed durability issues. So what's different about? Full to in what did Samsung do to make sure this phone holds up What we saw with the flip that they had this spring was that they really had addressed a lot of the issues that the first fold had. So they dealt with the problems with the hinge kind of the crease all of the things that people were complaining about they fix those We're GONNA see a lot of those improvements in the new Z. Fold to as well as. A few like updates from the flip earlier this year. So they've redesigned the hinge and it's the same as what we saw in the flip. So you can have it. You can rest the phone kind of you know at a eighty degree angle or whatever you know set it on your table. They also have these brushes inside the hinge. So in this, they had those earlier, but this is kind of the latest greatest version of those basically to kind of mixture, dust doesn't get in the device or you know whatever is in your purse when you wrote this in there. So they, they've done those sorts of things to address a lot of those issues that we saw last year got in in case God forbid something does happen phone are there any special warranty programs or anything they're doing to kind of make sure that folks peace of mind that spending two thousand dollars on something we're kind of seeing the same sort of offers that they had before were. They'll replace the off the. Screen like a one time replacement for around one fifty. So it's less than if you had to go replace the screen on your own. So that's the sort of thing to kind of try to make it. More. Realistic. Well, if the screen breaks I'm not going to have to pay two thousand dollars to get a new phone I can pay one fifty that replaced the screen and it'll be like new again. No let's about how this differs from the previous model obviously. There's a five gene, the name. So clearly will have five, the Axis. But how much five G. is we've talked about in previous episodes you there's different flavors of it. Right so how much access does this phone actually get on the five networks? On this phone basically is all of the five G. networks like this is a really or at least the major ones that we're using right now this is a very big advance over the folds in terms of a lot of things there's five G.. One of the biggest complaints about the first fold was the tiny screen on the front of the device. It wasn't really useful enough to actually use. The fold as a phone people were tending to just automatically have to open it and use kind of that bigger tablet size screen. So what they've got this time is a screen on the front that stretches across the entire front of the device and it just makes it look last year. It's more useful. So I think people will up using this more when it's closed, not just always having to open it. Yet with the five G., we have a five G. model at all last year for the fold in the US. So this time you know five jeep bigger screen. A lot of things that just make this more attractive and the other a features or bells and whistles that. Help this phone stand apart from his predecessor. Another big thing it's kind of that flex. Mod is what they call it. So that's what we saw I with the flip where you could set the device on the table and the screen will stay open in you know whatever degree you put it in. We're seeing that with this one as well. So they're saying, yeah, you can set it up for like shooting You know a video or whatever or you know or if you're watching something or whatever you can just basically has a built in that's the screen and the device itself So you know that's a big thing that I think people really like that was kind of a cool thing that came with the flip. So. That's one of the bigger changes that they kind of also made some good camera changes with this Basically, they addressed the biggest complaints that everyone had with last year's device and fix those in this one aside from the fact that it's still a two thousand dollar phone. You asked him we were on we talked about the the narrow sliver of customers who are willing to buy a thousand dollar note twenty now this is. A two thousand dollar phone I know it's foldable but. Questions about how useful that is who is Samsung actually targeting with this particular phone Samsung. Is actually targeting note owners with this phone. They found that the people who would traditionally gravitate towards the note lineup. Kind of those early adopters who want the latest greatest tech are willing to spend a lot of money to get a flashy device to get a bigger device and. They're finding that people who were buying the fold are a lot of people who have bought the note in the past or still do the notes It's the way they distinguish the flip and the full term. Each other is they see the flip is this sort of like. Cute. Phone that becomes smaller and put. You can put it in your pocket and it's more of kind of. Everyday lifestyle device and they see the folds as really kind of letting you transition from a phone to a tablet like get more done doing more with multitasking and access different APPS like Microsoft Office. You know things that you would do on a tablet but now you also have an inconvenience of the fact that is also your phone right and then you mentioned MC sophism I'm just curious in your. Demos with this device, how like whether they showed off how you use after how took advantage of this bigger screen? Well, they've kind of had this thing since the first generation of fold where it's called continuity where you could start an APP on the front and then open, it will open at work in the bigger screen and pick up where it left off the issue was there were not ten of APPs that took advantage of it I hope that we start to see more apps soon that work with it. kind of sense than. Samsung has been working more closely with Google and Microsoft and Youtube an office and things like that, and then there's that flex MoD. Also where APPs could you could maybe have you can take like a screen shot of something in an APP over here and then drag it to another APP on another part of your screen more with multitasking. So letting you have multiple APPs open at once is a big thing with the fold You know kind of more of that tablets sort of experience instead of just a phone experience. Give everything that's going on. We're still in the middle of pandemic a still dealing with the recession with millions unemployed. What do you think about Samsung unveiling a phone at this price point? It's kind of the same situation that we saw the note where people who? Would want to buy. This are probably people who were not hurt financially by what's going on right now because they're not traveling, they're not going out to dinners they're not going out to bars. Some people are probably saving money right now and they may see, hey, this is a lot flashier device from what was last year. It. Sampson's had a year to work out the kinks. Maybe this is worth investing in. The two thousand dollars is not unrealistic based on what is actually going into the device is just kind of a question of individual people have to decide if they're willing to pay two thousand dollars, but we have to remember this technology is still really early like foldable screens. This is basically just the second year first full year of seem devices with these. So it's not like these have. been around forever like like regular led displays Five G. is brand new. That is also expensive it adds cost to a device. So you know it's just kind of what you're willing to do but then you know as we've talked before, there's kind of factor of with foldable. You get these because you want people to see them. It's kind of how like iphones used to be like. The newest generations had to have some sort of little tweaks to make it. Make people know that you have the newest device, not that s off your device or whatever that you didn't buy like a two year old phone or year old bound. So it's the same sort of thing with this with you know when people are out using a foldable people, stop them ask what is that? Can I see what is and right now you really don't want anybody close enough to you to touch your phone or see it or or even be out that much to have people see it. So you know it's kind of the whole if you're in it just for the flash flashing aspect is probably not worth it but if you're in it because you want a device that transitions from phone to tablet. It would be attractive for people and thinks, lastly, I heard this phone grants some unusual perks what do you actually get with this phone? So it seems has this sort of VIP program for the folds and you get a membership with it. It's kind of unclear how this actually work works. They said there'll be some benefits like six months free of of this like premium fitness workout system like fifty dollars off like a hare service, six months of free of linked premium. Free Golf membership you know a Michelin Star meal that you can get delivered to your home It's it's a bunch of things where it's like. Okay like you know, I don't know how much people take these and the other thing is they said that these are going to be coming to people who bought the previous fold people who bought the flip. So it's not like you have to buy the new fold to take advantage of this if you really want access to whatever these things are under hoping to add more benefits We'll have to see same is actually done this for a long time with its phones. It'll have like when you buy the new galaxy whatever you get. Six months free of dropbox and you get premium bird blah blah. Blah. So it's not that unusual for them to have kind of bundled promotional partnership deals with their device but these are kind of bigger and more like real world things. You just have you know premium flip board on your phone. Clearly geared towards towards a different customer segment. Than just premium clipboard. People. Who have two thousand dollars to spend not exactly well, thanks for your time Shara. If you have any questions about the full to his up on twitter at the daily charge, you create coverage on the phone announcing dot com the charge. Roger. Chan next listening.

Samsung United States Godsey Reporter Chang Samson Twitter Microsoft Simpson Golf Shara Chan Roger Sampson Google Michelin Star Youtube
New York City restaurants give outdoor dining a go

All Things Considered

04:49 min | 2 years ago

New York City restaurants give outdoor dining a go

"Similar Similar nice nice weather weather lots about their living. Eating outside is kind of a way of life in restaurants pretty much have it down in New York. Different thing serving outside can be a big and expensive pivot, especially in places where outdoor space is limited. Sidewalks and parking lanes have their limits, You know, and also nobody wants a side of truck exhaust with their meal. All right now outdoor dining and take out are the on ly options, so thousands of New York restaurants are giving it a go. Marketplaces Kristen Schwab checked in with two of them to see how it's going. Walk down Franklin Avenue in Brooklyn at night, and in some ways, the new normal doesn't look quite so bad. Franklin is like one big, socially distanced outdoor dining party with table spilling onto the sidewalk and into the street. Sounds and smells of different restaurants bleed together. There's Mexican, Caribbean, Ethiopian, Chris Chris Calamity Calamity and and Lincoln Lincoln Wheeler Wheeler are are at at a a table table outside outside Roz Roz Plant Plant based based Ethiopia. Ethiopia. Yes, Yes, we we just just ordered ordered and and We We got got a a tip tip with with injera. injera. And And then then we we ordered ordered was was the the other other one one so so food food dish dish within within Jared Jared on on a a kind kind of of salad salad and and some some some. some. They're They're celebrating their friend who didn't want to talk. Just got a pandemic puppy. And after four months of not being able to eat out, calamity, says ST Dining feels good, But it uh it actually felt a little bizarre the first time Right now. It's sort of just feels normal, like walking around seeing everyone outside eating. Very like very European vibe that I think it's pretty refreshing for New York. A lot of time and money went into creating that vied Romeo Rigali owns a restaurant with his wife, Milica. Ultimately, they sank $5000 into that outdoor space, and it's tiny, just six tables in a parallel parking spot on the street with a few more on the sidewalk. The day they announced that outdoor dining was allowed. I went online and I applied. You gotta prove right away. And then I just ran to Home Depot for Rigali. It would be the first of many trips that one was for plans started. You want 30 for? I believe I counted right. We wanted to make love Tropical tropical tto help diners forget they're eating just inches away from honking cars and idle ing delivery trucks. Then there was the trip for cinderblocks to keep those cars and trucks where they belong. Then another trip for wood fencing city inspected, recalled his parking spot patio three times. And each time he had to shut it down and make adjustments feels like the rules are always changing. Just every day. There's something new was tired of Home Depot. Just a lot. With takeout as the only other option every square foot counts and for many restaurant owners that comes down to luck. Narrow storefront, narrow patio, fire hydrants, bus stops and subway grates. Forget about it. Corner location. Nice. A few blocks away from Rigali is restaurant, Izaak Solace, a French American restaurant with a Michelin star. Solace is known for its $70.6 course meal or it wass. Steve Wang is the director of operations. Six courses, servers at the table, talking with the gas clearing the plates that had been eaten on six times a guest seemed like a lot of contacts. Also, Boxall is his patio is pretty far from the kitchen with steps and uneven pavement along the way, and during that long walk food gets cold or doesn't stay cold. So now the raw yellow fin tuna comes with the tomato dashi water on the side in a bottle on ice. Don't know what tomato Darcy Water is No worries. I had to ask to assault tomatoes down. Let the water drain out. And then you infuse it with kombu and Benito. So guess, pour the tomato water onto the fish. And it kind of keeps the dish cool while they eat it properly Chilled tomato water isn't Wangs on Ly challenged. The dining area is in what was a vacant lot behind the restaurant. Long's team cleared out the trash and added twinkly lights and white fencing to glam up the space. Beyond that, it's not very easy to control the elements. You know everything from the heat. Teo pests, mosquitoes around I'll explain. Finally do not go together. Maybe not. But customers don't seem to mind. And for now, outdoor dining is helping the business break even It is on a good day. Axel's had to close early that evening. A peak night Friday at a peak hour, eight PM Because even after you control the food and the space and the bugs, one thing you can't control is rain. I'm Christian Schwab for marketing.

Romeo Rigali New York Ethiopia Home Depot Izaak Solace Kristen Schwab St Dining Roz Roz Plant Plant Jared Jared Lincoln Lincoln Wheeler Wheele Brooklyn Boxall Franklin Christian Schwab Steve Wang LY Chris Chris Axel Michelin Cinderblocks
How I Built Resilience with Chef Kyle Connaughton of SingleThread

How I Built This

05:05 min | 2 years ago

How I Built Resilience with Chef Kyle Connaughton of SingleThread

"We're GONNA hear from Kyle cotton. The owner of single thread farms in Healdsburg. California single thread has been named one of the fifty greatest restaurants in the world. And it's one of just fourteen Michelin three star restaurants in the United States but the past eighteen months have been challenging. I A flood nearly destroyed the farm that grows most of its fruits and vegetables and then last October a massive wildfire in Sonoma's county force the restaurant to shut down for a period. But Kyle says that nothing could have prepared him for the COVID. Nineteen pandemic. Kyle spoke to me from single thread where he's preparing donated meals during the day and selling take-out meals at night kyle. A lot of people don't understand that restaurants in good times operate on very thin margins like they need people to come in to be able to employ the people they employ tiny number of restaurants. Make a lot of money so even in good times. It's really tough. This is unprecedented right. You mean you've been shut down for weeks and weeks. What's your situation at single thread right now? I mean first of all to your point. Restaurant businesses. Incredibly tough margins are very very slim and it doesn't really matter if you're a really small small operator or you know a larger sort of like finding an operator immune disparate independent restaurants. It doesn't matter what you are. It's just even in good times really difficult. And so you know you put something like this year which is unprecedented and just unplanned for and it almost becomes an impossible situation. And that's really what we were faced with. Here is the fact that you can be in wine country. We kind of saw things coming from. You know the city at a little bit a fast speed but it was like upon us a little bit later one or two weeks later where the writing was really going to be on the wall so I some time to sort of think and react at the same time. We have eighty people on our team between the farm and the restaurant and the and the ad men and Have a great responsibility to your team and tear gas. Many of WHOM ARE PLANNING FOR WEEKS MONTHS. You know out to come and get into contact with them so it's a giant giant shifts. The what we you know decided to do next so once it was clear that you would not be open for business You basically kind of reconstituted some of your staff and went back into the kitchen and tell me what you're doing what's going on. You know first and foremost you know for us. It's about hospitality and we just want Cook and take care of before it's it's not so much even about the artistry of Ob do it's about a sense of wanting of deep sense of possibility wanting to take care of people so you know when times like this when it sort of apparent that you're not gonna be able to take care of your guests in the way that you normally do you. You look for other ways that you can. You can take care of people and because of the fires And because of The know the huge turmoil that's created wine country. We had an amazing organization called cinema family meal that was literally born out of the sort of Malay of the fires and all of us trying to get food to those who need it. You know. We've got a farm full of produce. I've got a restaurant full of food. You know. Got A team. That just wants to you. Know to Cook You know how about this idea? Start reaching out to friends of the restaurant. Wineries and investors and great guests that we have and see if if they can start funding Savannah meal and we'll start preparing food and I'll put everyone work We'll start cooking and then we started the takeout at night in those meals and looking for you know for families here at you know at home who could pay for you know a really nice meal that we put together still at a reasonable price and then allow them to make donations as well to what we do during the day Which is you know. A few hundred donation meals a day that are getting distributed to seniors out of work agricultural workers out of work. Hospitality Workers The women's shelter and so our days are spent doing the donation meals and our nights or doing the takeaway guys are doing. I think you're like two hundred meals a day for people in Need in cinema county as you mentioned People in hospitals and old age homes. And you've got a bunch of questions coming in for you. This is Air Intel On facebook he asks. How did you pivot your business away from like tasting menus to take away so quickly and can take away a sustain your your business is that enough and I suspect the answer is no in also can locals. Local people afford the takeaway. Many you know I saw I mean just depit I mean. I think we've got a lot of creative chefs here. We've got a lot of great products and we started cooking the way that we like to cook in the way that we liked eat. You know ourselves and you know the ultimately no the business cannot sustain on you know takeaway but between that and you know everything that we're doing where we're we're sort of getting by and has amazing partner in Tony Greenberg who's just working

Kyle Cotton Cook Healdsburg Michelin California United States Covid Sonoma Partner Tony Greenberg
This restaurant is using mannequins to enforce social distancing when it reopens

Doug Stephan

00:40 sec | 2 years ago

This restaurant is using mannequins to enforce social distancing when it reopens

"So it just lighten up there's a restaurant in Virginia called the inn at little Washington oh yes I love the story it's a three Michelin starred restaurant and they plan to open for dinner again on may twenty ninth and that they're gonna start welcoming their guests and at half capacity outdoor seating of course as early as Friday went at some of the restrictions are eased in this area of Virginia well this is a really fancy she fancy place and apparently they're going to they don't want the empty tables to make people think they're not a great rest of the story so they're filling empty tables with these old fashioned mannequins to make it awkward for customer either social distancing it is the creepiest thing you have ever I

Virginia Washington Michelin
Inn at Little Washington Chef Will Fill His Socially Distanced Dining Room With Midcentury Mannequins

This Morning with Gordon Deal

00:53 sec | 2 years ago

Inn at Little Washington Chef Will Fill His Socially Distanced Dining Room With Midcentury Mannequins

"Morning what was state slowly re opening and restaurants trying to figure out how to make it work with the restrictions still in place one upscale Virginia restaurant owner has come up with a novel way to draw a crowd the inn at little Washington a Michelin three star restaurant where the tasting menu starts at two hundred forty eight dollars per person what they said to open up its outdoor seating tomorrow at fifty percent seating capacity but chef Patrick o'connell doesn't want indoor tables to sit depressingly vacant so he's filling the empty tables with mannequins dressed in vintage nineteen forties a tire we decorated mannequins are seen wearing coiffed wigs and tea length dresses for the women while the male mannequins are buttoned up in three piece suits with ties and hats and it looks like the mannequins are set to become regulars with plans in the works to use them to fill empty seats even when inside seating is allowed at the end of this

Washington Patrick O'connell Virginia Michelin
Michelin-starred Virginia restaurant reopening, using mannequins to fill empty dining room

Steve Cochran

00:31 sec | 2 years ago

Michelin-starred Virginia restaurant reopening, using mannequins to fill empty dining room

"News the restaurant in Virginia plans to fill all of its tables when it reopens while still maintaining social distancing B. N. at little Washington will set groups of mannequins to make the three Michelin star restaurant feel full coronavirus safety guidelines will prevent the restaurant from serving more than half its capacity when it re opens may twenty eight shelf telling reporters yesterday he's always had a thing for mannequins because he says you can dress them up or do whatever with them that you want they also never complained about the

Virginia B. N. Washington Michelin
Why Is Plankton Our Tiniest Unsung Hero?

BrainStuff

05:25 min | 2 years ago

Why Is Plankton Our Tiniest Unsung Hero?

"One of Earth's unsung heroes is also among its tiniest plankton. A single celled algae. It's barely visible to the eye. But it contributes to some of the world's most important resources it's essential to the food chain. It's a main supplier of oxygen and it's the fuel that keeps our cars running and our homes heated these organisms. No bigger than a human hair float. The sunny upper parts of the Ocean. The two main types of plankton phytoplankton and zooplankton support one another phytoplankton and organism so small. The millions can fit in one drop of water produces its own energy through photosynthesis accounts for nearly half of all photosynthesis on the planet zooplankton which are tiny animals in. Crustaceans like Copa Pods. Along with other small fish and marine creatures eat phytoplankton. Then become food for bigger fish and so on up the food chain from seals dolphins virtually every creature in the Ocean. Each either plankton or an organism. That depends on plancton in a David versus Goliath. Battle filter feeding baleen whales like the humpback rely on tiny organisms. Such as plankton and Krill. A filter these whales take huge gulfs of water than use their tongues to push out liquid. So foods like Krill. Plankton remain right. Whales also swim up and mouthed through plankton filled waters. They trapped the plankton and third tongue. That pushes the organisms down their throat but plankton role in the food doesn't stop in the ocean polar bears and seabirds rely on Plankton. Fueled meals like seals and fish. Even humans. Count on fish and therefore plankton to survive Americans loan eat around fifteen and a half pounds or about seven kilos of fish and shellfish per person per year. That's a whole lot of plankton. Plankton itself is making. Its way toward dinner tables. It's not common in restaurants yet. But on Angelina and Nuno Mendez. Both shafts of Michelin starred restaurants in Britain added Plankton to a special event menu in two thousand thirteen. This included delicacies. Like a plankton cocktail and plankton risotto. Leon told the UK newspaper Metro. It's velvety dry. Before mixing it with liquid silky ones mixed oily an elegant pungent on the nose yet subtle and leaves a long finish in the mouth while it's still wearing restaurants. Plankton is slowly catching on. According to fine. Dining lovers plankton producers Spanish agriculture company Phytoplankton Marino are growing microalgae for human consumption and one chef even tried his hand at Phytoplankton bread. Plantains earthly contributions go beyond the food chain. Marine plants like FIDO PLANKTON KELP and the plankton. Pretty seventy percent of Earth's oxygen in fact pro chloro- caucus type of phytoplankton produces the oxygen for one out of every five breaths a human takes and IDA plankton superpowers. Don't stop there. Not ONLY DO THEY HELP. Produce Oxygen through photosynthesis phytoplankton take carbon from the atmosphere during the process of living and store it in the ocean. They die which ultimately helps curb climate. Change this is similar to the process. Trees used to store carbon in leaves since photosynthesis consumes carbon dioxide. The carbon is basically stored in each plankton. A one group of scientists found that FIDO plankton incorporate up to forty five to fifty billion tons of inorganic carbon into their cells and that petroleum. We used to fuel our cars. It's made reprocess. The dates back to ancient seas and also involves that tiny superhero of an organism plankton when plankton die they sink to the bottom of the oceans. Here debris settles on top of them and chemical reactions transform the materials into waxy kerogen and Bittermann a black tar. That's one of the main ingredients of petroleum the carriage and also undergoes further changes as it heats and it becomes what's known as crude oil or if temperatures are even hotter natural gas plankton may be essential but the small organism is also a little bit trixie scientists too long struggle to accurately predict fido plank to numbers and growth rates. But that changed in two thousand five thanks to Nasr's satellite observations and thus reported that scientists can figure out phytoplankton numbers based on how green water is when phytoplankton get stressed by cold water. They become less green phytoplankton. Rich waters become greener as conditions and growth rates improve. Oh and by night. Plankton filled water conglo through the organisms bioluminescence electric blue green red or orange researchers estimate phytoplankton makes one percent of all of Earth's biomass. That's the total mass of organisms. But that number is dwindling study published in the journal Nature in July of twenty ten showed that gradually warming ocean waters have destroyed some forty percent of earth's phytoplankton since nineteen fifty whether we know it or not all. Humans rely on this micro algae. That's why a forty percent decrease or more is worrisome.

Ocean Phytoplankton Marino Copa Pods Fido David Michelin UK Leon Nasr Angelina Britain Nuno Mendez Bittermann
"michelin" Discussed on WTOP

WTOP

03:28 min | 2 years ago

"michelin" Discussed on WTOP

"Performance the last two times longer than other blades the new Michelin enter in sixty silicone wiper blades are only available at Walmart it's twelve OO for and we welcome you into the middle of the week Wednesday February twelfth some peaks of sunshine right now forty six this sees Washington's top news one oh three point five FM and W. T. O. P. dot com here are mark Lewis and Deborah fines de good afternoon it's nice to have you with us five students at Clarksville excuse me Clarksburg high school are facing charges after Montgomery County police saying a gun made its way to school and if authorities discovered a loaded magazine in one teens backpack look at Marin county police say an administrator alerted a school resource officer Clarksburg high school the student had been robbed Monday and police say with that officer asks the student he admitted to bringing a gun to school the students and for other teens stole his gun wallet and cash during an encounter in the school bathroom earlier that day well the gun is still missing police say the officer found a loaded magazine inside the victims backpack now sixteen year old Tyson brown of Clarksburg is charged as an adult with possession of a handgun and he and eighteen year old Justin Ferguson of Gaithersburg both face robbery charges three other teens are charged as juveniles Meghan clarity WTOP news a deadly shooting involving a handcuffed man last month is bringing new attention to the lack of body cameras in the prince George's county police department and we're learning now about challenges in rolling out the cameras in another county law enforcement agency with much fanfare nearly two years ago prince George's county sheriff Melvin high said he hoped to give cameras to all deputies by June of twenty nineteen but right now Sharon Taylor with the sheriff's office says only between twenty two and twenty five cameras are in use and we have many more that we'd like to get out there all but we are waiting for the ability to have all the right number of personnel on to do the administration on a larger number of cameras these duties include responding to nine one one calls about domestic violence in parts of the county and serving criminal warrants at the prince George's county police department only eighty officers are now wearing the cameras Jon Arryn WTOP news for local members of Congress are pushing for a study to look at adding a slug line pick up station at the Pentagon for the I. sixty six corridor Virginia's Gerry Connolly don Beyer Jennifer waxed and and DC's Eleanor Holmes Norton say in a letter to The Washington headquarters services that the upcoming shut down of the Vienna and Dunn Loring metro stations this summer will call will cause major disruptions for drivers on I sixty six and slugging they say would allow drivers to use the H. O. V. lanes without paying tolls more than ten thousand people already use logging to commute into DC from different points on I ninety five up ahead here on WTOP Bernie Sanders came out a winner last night in the New Hampshire primary will go deeper with CBS news is major Garrett about who else came out on top that's next twelve AU seven it was all a VP of digital marketing for the American management association a company focused on the management training skills needed to enhance the careers of business professionals we did.

Michelin
"michelin" Discussed on KQED Radio

KQED Radio

01:55 min | 2 years ago

"michelin" Discussed on KQED Radio

"Older hi hello you one more question before the game so you're a great chef your master several different cuisines is there one thing that you're terrible at making like your kids only for example like you kids would never your mac and cheese is going to make it into the show I don't know it depends it depends honest you it's so hard for a chef to recognize let me get one thing you may tell me anything you want it whatever I did was wrong yeah was not my fault that there was a one some of my most popular dishes yes there never mind the number one dish everybody in America has reviewed and yeah the most got by choice yeah you know the recipe who is from yes my wife's and I love it and I love her is Billy baseball four day images begin people unbelievable is beyond unbelievable well Jose under is we are so delighted to talk to you and we've invited you here to play a game we're calling Michelin star meet Michelin man so I said you one Michelin stars as well as other awards but what do you know Sir about the Michelin man the weirdly bloated rubberized spokes mascot for the Michelin tire company we're gonna ask you three questions about the Michelin man answer two of them correctly and you will win our prize for one of our listeners the voice of their choice in their home answering machine built whose house address playing for Gabriel Patterson in Reston Virginia all right the first question the Michelin man who has a.

America Billy Jose Gabriel Patterson Reston Virginia Michelin
"michelin" Discussed on Forked Up: A Thug Kitchen Podcast

Forked Up: A Thug Kitchen Podcast

02:13 min | 3 years ago

"michelin" Discussed on Forked Up: A Thug Kitchen Podcast

"It's a new space for them to be in their more deferential out. Okay. So here I'm coming on with all his years of experience in photography. So they're kind of like, okay, you do your so it makes it kind of levels it out a little. Oh, that's a good way of thinking about it. Yeah. Because you're providing a service that only enhances their portfolio, so there aren't going to fuck with. Absolutely, we will clash heads with clients, you know, like, well, I don't wanna see my food that way. And I was like, okay, well what you did. I just shot ten times last month for five other cook. Yeah. Everyone's doing everyone's. Yeah. So I'm trying to give you a little inside story to change it up a little those kinds of things. So sometimes it's receives sometimes they just look at you and walk away. No more of a cutter Tokes. Which I don't know how that makes it into a cookbook sometimes because I'm just like, that's, that's like I need one hundred recipes per my contract. Ninety nine it's actually three guacamole. Pickled onions. And then another there you go. Ten things right. It's like no, it's not that then count. We try really hard not to do that when we're like trying to meet a recipe quota. We're like salad dressing. Is either a salad recipe, Sal dressing doesn't count? Yeah, that's mart. That's so funny. So you're seems pretty effortless like intentional people don't see all the setup that goes into that. Like what, what are some tips that you would give to somebody who they're just in a restaurant, and they just have their phone or their or their in their kitchen? You what would you tell someone a first thing I'd say, I tell us everyone. It's all about light memory thing, thought the flush suck the flash the food doesn't have to be all that. Beautiful thing ugliest. I don't take pictures and I'm like, well, Hello. It's like it's not about that. Make do good job. Make it pretty but I always tell people to start with good light. So if you're next to a window or, you know, if you're at a restaurant, I go early, if I want to take a picture of my food so it's not ten o'clock, and I'm using flash on my phone. Which makes it look like a crime scene. Yeah, exactly. It could be beautifully played it right. But she just ruined. I really liked those though. Like famous people like celebrities with millions of followers on Instagram going to, like, a, a Michelin star rated restaurant taking a photo of this fucking a high in food with a flat..

Michelin