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A sala de aula deveria ser concebida como sendo uma nascente cristalina que jorra grandes poções de sabedoria, onde a nossa mente pode saciar a sua sede de conhecimento. É uma pena que muitos a consideram apenas como um simples lago do saber.
Rozilda Euzebio Costa

Trajetória da UFRR

A história da vida escolar de uma pessoa é sempre bom ouvir ou contar. Reflexão: Quando penso sobre minha própria história, vejo o quanto me fez mudar ao longo do caminho. Passei por diversas fases, fiz algumas escolhas assertivas e outras que fico me perguntando por qual razão fiz aquilo.

Trajetória educacional infantil a ensino médio

Daiana: Trajetória Escolar

Enscucharas tips de reemplazar productos de primera necesidad

Aqui encontran tips sobre el remplazo de algunos productos de primera necesidad 

Tips sobre la economía

Tips de economía en el país

Mazapan

Mazapan de cacahuate

Challati sayankalaniki... Oka chakkati recipe... Pyga chala healthy kuda nandoiii

Palak pakodi

Here comes a tasty and mouthwatering recipe...ravva laddu/sooji laddu...celebrate this rakshabandhan with this amazing recipe.. And spread your love and joy 

Ravva laddu/Sooji laddu

Juicy and mouthwatering recipe... We all have a great love for jamuns... And that jamuns made with koya paneer milk powder and all are just amazing... Will just melt in our mouth... Jamuns with hot sugar syrup served with chilled vanilla ice cream... Woww what a fantastic combination.... Then what are you waiting for... Go watch the full recipe in YouTube channel... Bamma chethi vanta... If you like this recipe please do like and subscribe 

Khala jamuun

Best recipe to try in this climate...specially for it's aroma and spices...it's really a savioury... Goes well with rotis parathas naan and rice too... Love cooking this recipe... Do try and let me know how you felt in love with 

The Royal spicy chettinad chicken

Hello my dear foodies... Here is an interesting recipe... Aloo kurma a great combination for pulao biryani rotis and chapatis too... In an authentic way... Do try this recipe for sure 

Aloo kurma for all the veg lovers

Bamma Chethi Vanta

Que es mejor comprar en el supermercado amor porque su oferta es tentativa.

Oferta de un supermercado

Diego Armando Castro

Família Lanche  (Trailer)

Família Lanche

We're talking about food in today's podcast because we're hungry. You know the vibes.


Prod. by Titi & Bella

Le bon ambience faim

Swagalicious americaines

Set Meals is a weekly food show led by the insatiable hunger of its two hosts, Samuel Ashton and Taylor Fawcett. Come with them on a journey of culinary exploration as they show you just why they love to eat so damn much.

Rounding up Season 3 in ... style, Sam and Taylor opt out of a tour of London's hippest taco spots and instead revel in nostalgia and all things Americana. T.G.I Friday's is a rite of passage for many teenagers, but why do people continue to visit the establishment past-puberty? Is the food amazing? Are the cocktails out of this world? Are the servers world class? The answer to all the above is no. 
See acast.com/privacy for privacy and opt-out information.
Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sticky Ribs, Duck Fajitas, Americana: A regrettable visit to T.G.I Friday's

In season three’s penultimate episode, Sam and Taylor talk all things Oscars – and more notably ‘Parasite’, as they reminisce over Korean fried chicken and bad Korean lager. Attention then swiftly turns to Oi Vita, a hidden gem of a Neapolitan pizza place that’s been hidden in plain sight for many a year. 

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Turkey Sandwiches, Galician Crisps, Oi Vita: Oscar-worthy crisps, Ideal date nights and discovering excellent pizza in North London

Taylor is back from LA and is making Sam jealous with his glorious tales of US fast food culture and Mexican supermarkets. Also, for the second week in a row, the restaurant section is a distinctly one-sided affair as Taylor hits up Tacos 210. 
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Popcorn Chicken Pizza, Taco Trucks, Mexican Supermarkets: Terrible fast food collaborations, Negronis and Tacos 210

With Taylor in California, Sam takes the opportunity to look back at the best moments of Set Meals so far. From udon adventures around Tokyo and drinking beers out of kitchenware in Seoul, to exploring KFC kitchens in rural England and uncovering the history of the Sicilian slice with a true New Yorker. As well as that look back at some of the highlights of the show so far, Taylor’s looking forward to indulging in the Californian staple In 'n' Out burger, with an eye on one of their much famed Double-Double's. 
 See acast.com/privacy for privacy and opt-out information.
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Double-double, Fries, Diet Coke: In 'n' Out Burger and the best of Set Meals so far

Tay and Sam venture out onto the icy streets of Zone 1 armed only with Uber Jump bikes, means of contactless payment and a craving for pasta. It’s pasta week on the podcast and the boys run down their best & worst pasta spots and some pasta-making tips - as well as issuing a comprehensive reminder to avoid any cardiovascular exercise whilst undertaking such carb-heavy endeavours. 
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Pasta, Pasta, Pasta: An unsuccessful tour of London’s booming pasta scene

Set Meals

All aboard The Pirate Ship! Set sail with Tom Kerridge and Chris Stark on an amazing food adventure. This is THE podcast for anyone interested in the often weird and wonderful world of food and drink. A club where we can all share stories, take the fussiness out of food, and have a bit of a laugh. 
...

Tom and Chris continue their mission to take the fussiness out of food. On this week’s show… 


Mayonnaise, Mindful Drinking and Monster Munch

Fro-Day Bonus: The Vegas Julep

What’s it like to cook on a submarine?

Fro is on hand to make a special cocktail for one of our pirates each Friday. This week, he creates ‘The Jubilee’ for pirate Morgan who’s Jubilee party this summer. 
To make a ‘The Jubliee’ you’ll need:
30ml Chase Rhubarb Vodka
20ml Kings Ginger
25ml Copella Apple Juice
10ml Lemon Juice
Topped with English Sparkling Wine
GET INVOLVED
Have a question that you’d like Tom, Chris and Fro to answer? It can be about drinks, it can be about anything!  Maybe you have a big event you want the perfect cocktail for? Get in touch - pirateship@tomkerridge.com
Follow the fun on social:
https://twitter.com/ChefTomKerridge
https://www.instagram.com/cheftomkerridge
https://twitter.com/Chris_Stark
https://www.instagram.com/chrisstark/
https://www.tiktok.com/@chrisstark/

Fro-Day Bonus:  Posh Squash

The Pirate Ship Podcast with Tom Kerridge and Chris Stark

都说如今决定去哪里吃去吃什么的都是女生，既然如此，我们的节目嘉宾只找女生！
每期一位美女嘉宾做客，推荐最近心怡美食。美味闲聊，美女美食风向标~

都说如今决定去哪里吃去吃什么的都是女生，既然如此，我们的节目嘉宾只找女生！
 每期一位美女嘉宾做客，推荐最近心怡美食。美味闲聊，美女美食风向标~

【飞吃BOOK】关于日料误区，老板娘有话说

都说如今决定去哪里吃去吃什么的都是女生，既然如此，我们的节目嘉宾只找女生！  每期一位美女嘉宾做客，推荐最近心怡美食。美味闲聊，美女美食风向标~

都说如今决定去哪里吃去吃什么的都是女生，既然如此，我们的节目嘉宾只找女生！

每期一位美女嘉宾做客，推荐最近心怡美食。美味闲聊，美女美食风向标~

【飞吃BOOK】割烹牛膳的慢食光

【飞吃BOOK】TAPAS让负能量走开

【食客准备着】阳台是CAFE 的DEMO

食客准备着

Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the ...

Classic Breton crêpes are made with nutty buckwheat flour and, in this recipe, are filled with a simple, vegetarian combo of spinach, goat cheese, and eggs. Emily offers a few options both to serve in and after this delicious dish, while Caroline extols the virtues of a white wine that couldn't be happier with chèvre.Spinach, egg, & goat cheese crêpes recipe:2 eggs Goat cheese 1/2 cup Buckwheat flour Water Salt to taste 1 to 2 cups of spinach to cookOlive oil or butter for the panAdd water and a dash of salt to the flour until it has a pancake like batter Heat the pan and pour the batter to create the crepes/pancakes Wait until there are bubbles/holes and flip to the other sideOnce all crepes are made, cook the eggs sunny side up and the spinach Place the eggs and spinach on top of the crepe and then add goat cheese to your liking Salt and pepper to taste et voilà !Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.

Spinach, Egg, & Goat Cheese Crêpes by Rebecca Boyd

Salmon with Miso Tahini Sauce served with Cucumber and Carrot Salad and Sushi Rice with Christy VelasquezThe Asian influences in this salmon with miso, sesame, and rich tahini pave the way for some pretty interesting pairings. Caroline deviates from the default of most Western sommeliers for a new, intriguing wine selection, while Emily chooses a cheese with a surprising plant-based heart.Cucumber and Carrot Salad:4 large cucumbers thinly sliced1 cup shredded carrots2 tbsp rice vinegar1 tbsp sugar Pinch of saltMiso Sauce:1 tbsp white miso2 tbsp tahini1 tbsp soy sauce½ tbsp sesame oil1/2 tsp ginger½ tsp garlic½ tbsp black and white sesame seedsSushi Rice:1 cup sushi rice1 tbsp rice vinegar4 salmon fillets2 tbsp canola oilIn a medium-size pot over medium heat, boil water and cook the sushi rice. Once the sushi rice has cooked, drain and strain the excess water and drizzle the rice with rice vinegar and mix. Cucumber Salad:In a small bowl, mix the sliced cucumbers, shredded carrots, rice vinegar, sugar, and salt and set aside. Miso Tahini Sauce:In a small bowl, mix the white miso, tahini, soy sauce, and sesame oil. In a medium size saute pan add the canola oil and once hot, add the salmon skin side down and cook for about 5 minutes and gently flip the same and sear the other side for about 3-4 minutes or until cooked through.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Salmon with Miso Tahini Sauce with Christy Velasquez

Joanna Ferrell's comfort food pasta e fagioli is rich and flavorful – and it demands just as much oompf from this week's pairings. Both Emily and Caroline are taking their inspiration from Italy, albeit with choices even Italophiles may not yet have encountered.Recipe:2 medium yellow onions, diced small4 stalks celery, diced small4 carrots, diced small3 tbsp tomato paste2 cans cannellini beans, drained/rinsed2 cloves garlic, pressed6-8 cups chicken stock1 cup uncooked small pasta (small shells/ditalini)Salt and pepper to tasteOlive oilIn a soup pot, heat olive oil over medium heat (2 tbsp, give or take) add onions, celery and carrots (generously season with salt and pepper), sautéing until onions are translucent, add garlic, cooking for another minute. Stir in tomato paste, cook for another minute. Add drained cannellini beans, stirring carefully until all ingredients are combined. Add chicken stock, and bring to boil. Add pasta and cook until al dente, (or cook pasta separately, boiling soup for 12 minutes, adding pasta when ready to serve). Serve with grated Pecorino Romano (aged at least 9 months), or a 24-36 month Parmigiano Reggiano.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Pasta e Fagioli with Joanna Ferrell

Rich and hearty, this farro soup from Denise Powers demands just as personality-driven a cheese. Emily's choice is bright orange – but not for reasons you'd think! Caroline, meanwhile, goes for a Southern French red with a ton of herbaceousness.Zuppa di farro, farro soup, soup d’épeautre recipe:Ingredients1 c of dried borlotti beans3/4 c of farro (spelt), rinsed3-4 pieces of pancetta (in France, I use lardons in a pinch); vegans can drop this altogether1 carrot, diced1 onion, diced1 branch of celery, diced1 clove of garlic, minced1 fresh sprig of rosemary, minced6 sage leaves, minced 1 good sploosh of tomato paste (if I have those 70 ml cans, I use the whole can; otherwise, a rounded tablespoon)1 pinch of ground cloves2 pinches of ground cinnamona generous grating of fresh nutmeg (a teaspoon)a palmful of dried marjoramsaltolive oil (for cooking)olive oil (for drizzling--optional)Cook the beans until tender in a litre or so of water. You can soak them overnight and then cook the next day for 2-3 hours or cook them in a pressure cooker for about 45 minutes (15-minute slow release). Strain the beans and reserve the cooking liquid. Puree about half the beans (I use a stick blender or just mash them up until it's mostly mush with some whole beans or bean pieces still recognizable). Set aside.In a heavy-bottomed stock pot, sauté the pancetta in olive oil to render the fat, then cook the veggies, garlic, sage, and rosemary until soft and fragrant, about 10-15 minutes. Add the tomato paste and blend thoroughly with the veggie mixture, allowing all the flavors to meld for about 5 minutes. Then add the beans and some salt, mixing thoroughly so that it's all a kind of pinkish paste. Cook for a couple more minutes.Add the bean cooking liquid, the dry spices and the marjoram. Stir thoroughly until the mixture has an even consistency. Add water if necessary. Bring to a boil, then reduce the flame to a simmer and add the farro. Cover and cook until the farro is soft, about 30 minutes if you're using pearled farro, closer to an hour if you're using the whole grain version. Add salt and pepper to taste. Finish with a dash of nutmeg and serve with a drizzle of olive oil (infused with pepperoncini for a kick)This is even better the next day when the flavors have had time to set. Add water as necessary to reheat. It also freezes well.  Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: <a href="http://jennyphoria.com"...

Farro Soup with Denise Powers

A French cold-weather staple, beef bourguignon has conquered the hearts of many from Burgundy and beyond! Christian Holthausen's recipe uses headier (and cheaper) Languedoc wine. Emily opts for two possible pairings – one from Burgundy and one from the North – while Caroline stays true to tradition.Recipe For 6 people:4lbs of beef shoulder. It’s cheap and fatty and needs to be cooked for several hours - and then it’s delicious.A few strips of bacon cut into small pieces.Carrots cut into small rondelles.Button mushrooms.A handful of shallots, cut into small pieces.A bottle of red wine from the Languedoc.Laurel, thyme, parsley, salt, pepper, and/or whatever you have hanging out in the pantry. Brown the bacon quickly in a big pot then throw in the beef and brown it in the bacon fat. Add the wine and all of the other ingredients and bring to a boil then reduce to the lowest heat possible and let everything simmer for approximately 4 hours. Be cool. Relax. It’s a plat en sauce. If you need a thicker sauce, you can add a dash of flour or cornstarch (gluten-free) in the middle of the cooking process but it’s not really necessary. Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Boeuf Bourguignon with Christian Holthausen

Chez Toi

Halo selamat datang dipodcast saya, disini saya akan membahas kuliner yang ada diseantero nusantara pastinya enak dan punya ciri khas tersendiri. Terima kasih

Soal kelahiran sate dinusantara, ada pula yang memaparkan bahwa awal mula semuanya adalah diwilayah ponorogo. Dimasa itu, banyak pedagang muslim Tamil dan Gujarat dari india yang datang ke indonesia dan memberi pengaruh budaya juga kuliner.

Awal mula sate

Kuliner

Father and son duo creating tasting episodes on wine, beer, spirits, and cocktails.

With Spring in the air and with some days even warmer than that, Josh and Dad are thinking Spring Cocktails.  Dad brings the Miami Vice; A frozen concoction of half Pina Colada and half Strawberry Daiquiri.  Josh as always thinks outside the box. He has a Peach mint Pisco Sour. Josh's recipe is 2 oz. Pisco, 1 oz lime juice, 3/4 oz peach syrup, with muddled mint leaves and an egg white.  Do a dry shake followed by a wet shake and double strain into a coop glass.  Cheers!
Dad's recipe for his uses Pina Colada using Coco lopez to make it extra creamy.  His Strawberry Daiquiri is a standard build. Cheers!  

Spring Cocktails

Josh is Back on the AT podcast!  Josh and Dad are doing Paso Robles' wines.  For Dad's wine he is doing Tooth & Nail's Destina Carbonic Grenache since he couldn't the Union Sacre's Chipie Carbonic Sangiovese that Josh brought.  For their food Dad brings a roasted chicken, and Prosciutto wrapped around mozzarella cheese. Josh has roasted chicken with pan gravy, parmesan and prosciutto.
They have red wines as well. Josh has Hubba, Mushroomhead wine, and Dad brings Harvey and Harriet red blend.  Dad brings a second plate consisting of the Gene's famous beef tenderloin, British hard white cheddar cheese, Boursin goat cheese and crackers.
They have a great time together drinking these Paso wines and eating their food.  Josh tells stories about his and Jeff Ford's trip and wine tasting to the Paso Robles wine region.    

Paso Robles Wines

Dad pulls out of the Archives the Irish Beers Episode.  In this episode John and John explore some of the classic Irish beers. Josh cracks open Smithwick's Irish Red and serves up some classics, corned beef, Irish soda bread, and 5 cheese pizza. John pours the Irish favorite Guinness draft from a nito can. He pairs it with fish and chips, and Dubliner Irish cheddar with stout.
Have a Happy St. Patrick's Day 2024! Slainte'!   

From the Archives Irish Beers For St Patrick's Day

From the Archives at the end of January 2024 Dad brings out this Non-Alcohol Episode.... At the start of "Dry February" Dad and Josh decide to do a special cocktail episode. In this episode they both make non-alcoholic cocktails. Dad uses the Ritual 0 Proof Rum Alternative to make a Dark and Stormy. Josh make 2 different cocktails with the Seedlip Grove 42. First he makes a classics egg white sour and then a Seedlip and ginger beer. They really enjoy these NA cocktails.   They enjoy cocktail ritual of the making and this NA cocktail show.

From the Archives; Cocktails with the ritual but without the alcohol

Dad and Josh are joined by Anne Marie for New Year's Eve wines. Josh's Champagne was Pierre Gimonnet Blanc de Blanc.  Josh brings popcorn with two different sauces. One sauce was a Sichuan Chili crisp and the other was Zhong sauce.  Both were made by Fly By Jing.  He also brings Duckham, and Porchetta di Parma. Dad brings the J. Lassalle Premier Cru Champaign.  His sides were planned to match a New Year's Eve or Christmas meal.  He brings Prime Rib, steamed Broccoli and a simple baked potato.  Marie brings Chandon Brut sparkling wine.  For her sides she brings an amazing cheese, garlic bread,  cheese mushroom caps and Ferrero Rocher chocolate cups.  She tells about her special connection with Chandon wines on three continents.  They have a great time sipping and snacking! Dad again gets all "heated up" and has to figure out how to put the fire out.

From the Archives "Wines to Drink for New Year's Eve"

Acquired Tastings

En este episodio compartimos un poco de nuestro conocimiento del café de Guatemala 

Un poco del café

en este episodio hablamos del la experiencia y servicio al cliente con rodrigo villela 

servicio al cliente

En este podcast tenemos dos invitados especiales José Lam y Kevin Quezada, dos emprendedores en la industria gastronómica en diferentes áreas y segmentos del país

Emprendedores Antes y después de la pandemia

Bienvenidos al primer episodio de vos ya comiste?, donde hablaremos de comida tipica guatemalteca y disfrutaremos recordar y hablar de platos representativos de nuestra gastronomía.

Nuestros comienzos

Vos ya comiste?

Es ist auf Französisch und handelt von Québec und seine Spezialitäten.

Un podcast sur le Québec et ses spécialités

Podcast sur le Québec par Lucie

Québec

Bismillah (Trailer)

eps 1

Bismillah

The best conversations start with beer and go somewhere else.

Leisure

Writer David Nilsen discusses his approach to creating imagery and transporting the reader in ep 54. Nilsen is also the host of Bean to Barstool, a podcast that delves into the worlds of beer and craft chocolate. We talk about some of David's favorite pieces, how the act of sharing a beer or a meal can offer new opportunities to learn about others' experiences, and why Bell's Two Hearted IPA is so amazing. 
This episode is sponsored by Brass Works Brewing of Waterbury, Conn.
Please subscribe to It Starts With Beer and tell a friend about the podcast. Cheers!

Beer writer and podcaster David Nilsen

Author Tara Nurin returns in Ep 53 to talk about her new book, A Woman's Place Is In the Brewhouse (Chicago Review Press). I urge you to order this book. While you wait, listen to our conversation about the roles of women in the brewing world from prehistory to the present. You can follow Tara at @taranurin on Twitter, and check out her website: www.eyesontheworld.us. 
This episode is sponsored by Brass Works Brewing in Waterbury, Connecticut. 
Please tell others about this podcast, if you like it. You can get in touch with me via email at beer.snob@yahoo.com, and follow me on Instagram and Twitter: @beersnobwrites.

Tara Nurin: A Woman‘s Place? The Brewhouse!

Here's an episode for anyone interested in the risky side of owning a brewery. In Ep 52, I sit down with Joe Ploof, owner of Hanging Hills Brewing, which nearly died a tragic death after closing its tasting room doors in Hartford, Conn. It's now in a second life, contract brewing at East Rock Brewing in New Haven, Conn. 
In this episode we talk about the problems that Hanging Hills faced, how COVID nearly struck a fatal blow to the company, and the resurrection of a brand. 
Thanks for listening, and tell a friend or 6 about It Starts With Beer. Contact host and producer Will Siss: beer.snob@yahoo.com, and follow him on Instagram and Twitter: @beersnobwrites.

The Continuing Saga of Hanging Hills

In ep 51, I had the privilege of talking to a giant in beer publishing. Stan Hieronymus has the rare ability to write for the casual and intensely informed reader. We focused primarily on the topic of using local ingredients in beer, as I recently read his 2016 book "Brewing Local: American-Grown Beer" (Brewers Publications). We veer off into how a recent love of the sweet in beer squares with tradition, and the commitment it takes to incorporate local ingredients like roots, mushrooms, honey, and spelt.
This episode is sponsored by Back East Brewing in Bloomfield, Connecticut. Background music courtesy of Pixabay.

Brewing local with Stan Hieronymus

Ep 50 (woo!) focuses on learning about beer from an unlikely place. As much as I enjoy scrolling through Instagram, it's primarily a fun factory of nonsense. However, Em Sauter (@pintsandpanels) and Proper_Josh (@proper_josh) make it a bit more educational. Em creates cartoons and Josh makes tasting videos and they both delve into beer from angles that are both informed yet fun. (You can see more of Em's work at www.pintsandpanels.com.)
Join me for the Afterparty, where I discuss Brass Works Brewing's Mango Habanero Fowl'd Up IPA. 
This episode is sponsored by Back East Brewing. Music is from Pixabay.
Please share this episode with a friend if you like it, subscribe on your favorite podcast platform, and consider giving me a high rating wherever you listen. Thanks!

Instagram educators Em Sauter and Proper_Josh

It Starts With Beer

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All you knew about wine is about to bust wide open….we are going to talk about what really happens in the wine business and I’m taking no prisoners...

I am your host Paul Kalemkiarian 2nd generation owner of the Original Wine of the Month Club, and I am somewhere north of 100,000 wines tasted.

How...

When the Original Wine of the Month Club was ready for a new chapter, they turned to Carol Collison to make sense of the landscape of selling a wine club. In this episode, we peel it back on a number of fronts: Challenges in the Wine Business: - This episode dives deep into the financial and operational challenges faced by those in the wine business. Paul K recounts a friend’s struggles with a large, aged inventory and shares a cautionary tale about the risks of high pricing and poor market support in the wine industry. Impact of Industry Downturn: - Carol Collison discusses how the current downturn in the wine industry is affecting larger producers more significantly than smaller deals, causing ripple effects throughout the industry. Real Estate and Winery Transactions: - Carol provides insights into the niche market of buying and selling wineries. She discusses her role in wine real estate brokerage and shares stories about challenging transactions, such as the sale of Moraga winery. Direct-to-Consumer Sales and Marketing: - Both Paul and Carol examine the complexities of selling wine directly to consumers, addressing the oversaturation of the market, the importance of marketing, and challenges like the decline in direct-to-consumer sales. Valuation and Profitability: - They talk about the financial metrics like EBITDA, profitability, and growth potential that are crucial in winery transactions, highlighting the importance of finding motivated buyers and understanding the financial landscape. Brief Biography of Carol Collison: Carol Collison is a seasoned professional in the wine industry with a background in investment banking. She transitioned from finance to real estate brokerage, specializing in the sale and acquisition of wineries through Global Wine Partners. Over her career, she has developed a keen insight into the complexities and nuances of the wine business, making her a respected figure in this niche market. Very fun story: Carol shares the story of trying to sell Moraga, a small boutique winery. Despite its premium wines, the property's real value lay in its luxury residence rather than its productivity as a winery. After struggling to find a buyer and ultimately losing the listing to a luxury real estate firm, Rupert Murdoch eventually purchased the property. This highlights the unique challenges of valuing and selling boutique wineries. Tune in to "Wine Talks with Paul K" for a fascinating dive into the intricacies of the wine industry, where every bottle tells a story far richer than just its taste.  

So You Want To Buy A Winery In CA.? Speak (or listen) To Carol Collison First.

Wine Talks was honored to speak with Danielle Coetzee, who is coaxing elegant sparkling wines from the Cap Town appelation in South Africa using the traditional Champagne method and grapes.  1. Cap Classiques is the South African version of traditional method sparkling wines with specific legal requirements. 2. Danielle's family background influenced her passion for winemaking, particularly her uncle's stories of harvest and vineyard work. 3. Nsiki Biela is a notable black winemaker celebrated within the South African wine community. 4. South Africa's Cape Winelands feature a diverse landscape in a condensed area, contributing to a wide variety of wine flavors Utterly charming and humble. Meet Danielle Coetzee. In this episode of "Wine Talks," hosts Danielle Coetzee and Paul K delve deep into the intricacies and charm of the South African wine industry. They highlight the shift toward site-specific wines and quality production, emphasizing how wines can tell stories and embody personalities. Danielle shares her personal journey into winemaking, inspired by her uncle, and explains the complexities of Cap Classiques, South Africa's sparkling wines. They also discuss the impact of soil and region on the taste of wines, especially sparkling varieties. The hosts explore inclusivity and diversity within the wine industry, spotlighting trailblazers like Nsiki Biela. Insights into pregnancy and motherhood within the field are provided, with Danielle sharing her own experiences. Paul K introduces a fun trivia question on wine's curative value, and they reflect on the need to make wine more accessible and inclusive to younger generations. Throughout the conversation, the importance of balancing innovation with tradition and maintaining high-quality, ethical, and sustainable production practices is underscored. The episode is a mix of personal anecdotes, technical wine discussions, and a celebration of the vibrant South African wine landscape.

Sparkling Wine From South Africa? Yes, Please. Meet Danielle Coetzee.

The Serres Family ranch is multi-acted...in fact, it is most likely you have seen Serresbluleberries at your local store. Taylor is the 5th generation (which is a veritable reign for a California family in the wine trade) and is grooming the next generation to take over.   

Make The Best Possible Wines With The Least Intervention. Meet Taylor Serres.

As part of the South African invasion that tool place here at Wine Talks, Petir Venter came to the studio ready to promote the wine of South Africa. And he did in a very humble way.  1. During COVID-19 lockdowns, some wineries in South Africa turned their wine shops into delis to stay operational and adapt to restrictions. 2. Petri Venter was introduced to vineyards through a Facebook game before transitioning to a real-life winemaking career. 3. South Africa is transitioning from bulk wine exports to focusing on higher-quality wines at more attractive prices. 4. Wine bars and a willingness to pay higher prices for quality wine are growing trends in South Africa’s wine-drinking community.   Wine Talks is committed to get to South Africa; the stories are too good. In this episode of "Wine Talks," hosted by Paul K, the guest is Petri Venter from a South African winery. They delve into the burgeoning wine market in South Africa, highlighting its increasing recognition for high-quality wines and the growing wine-drinking community. The discussion covers the competition between Cape Town and Johannesburg and the significant foreign investment influencing local wineries. Petri sheds light on the adaptive strategies during COVID-19, such as turning wine shops into delis to navigate the alcohol sales ban. The importance of persistent marketing efforts, especially in the American market, is emphasized, showcasing the industry's camaraderie and support. The conversation also explores the distinction between different winery brands and the considerable influence of international experiences on South African winemakers. Petri's journey from a Facebook game enthusiast to a passionate winemaker adds a unique touch. The episode concludes with discussions on future plans, focusing on engaging with consumers through storytelling and personal interactions. With high-quality wines at reasonable prices, the South African wine industry is poised for continued growth and international success.

South Africa Wine Making Is On The Move. He Is One Of The Reasons. Meet Petri Venter

The word grit carries many forms in this podcast: the guest has grit, her ideas have grit, her discipline has grit, and her approach to the beverage industry has grit. Find out what grit means in a modern day setting.   

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