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Salade Tout, le podcast qui enquête sur le monde de la bouffe et notre société revient pour une saison 2 ! Qui a pris en charge la préparation des repas pendant le confinement ? Qu'ont pensé les maraîcher·es du regain d'intérêt pour les producteur·ices locaux·les ? Comment la crise a-t-elle impacté ...

Nutrition

Health & Fitness

Livraison, drive-in, vente à emporter, tiers-lieux culinaires, chefs à domicile, restaurants réaménagés, nouvelles expériences : les mesures sanitaires imposées ont forcé le milieu de la restauration à se réinventer. Dans cet épisode, le coronavirus pose les questions qui fâchent et auxquelles il était temps de répondre : à quoi sert un restaurant ? Est-il un luxe ou une nécessité ? Comment manger encore ensemble et pourquoi ? La restauration
est-elle prête à changer de lieu, de fonction, de sens ?

Salade Tout, sauce Corona est un podcast produit par la RTBF, avec le
soutien du Fonds pour le Journalisme.
D’après une idée originale d’Axelle Minne et Elisabeth Debourse.
Pour la RTBF : Isabelle Christiaens, Lucie Rezsöhazy et Sarah Semana
Réalisation : Jonathan Remy, Axelle Minne et Elisabeth Debourse
Mixage : Jonathan Remy
Générique : Paul Marique
Musique : Anna Muchin
Identité visuelle : Maud Samaha et Axelle Minne
Photographie : Lou Verschueren
Motion Design : Lilas Heinix  
 
Merci pour votre écoute 
 
Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be 
 
Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Retour vers le restaurant

Les confinés ont eu peur. Peur de manquer, peur d’être affamée.Alors ils se sont engouffrés dans les supermarchés, les magasins de proximité, les petites épiceries de quartier et ont même pris d’assaut les productions des maraîchèr·es du pays. Pour ces derniers, l’angoisse générée par la crise était une occasion presque rêvée de poser les prémisses d’une véritable transition alimentaire dans nos contrées — en vain, in fine. Alors, acte manqué ou utopie agricole ? Dans cet épisode, Elisabeth ouvre le champ des possibles en compagnie de maraîchèr·es aux pratiques révolutionnaires.

Salade Tout, sauce Corona est un podcast produit par la RTBF, avec le
soutien du Fonds pour le Journalisme.
D’après une idée originale d’Axelle Minne et Elisabeth Debourse.
Pour la RTBF : Isabelle Christiaens, Lucie Rezsöhazy et Sarah Semana
Réalisation : Jonathan Remy, Axelle Minne et Elisabeth Debourse
Mixage : Jonathan Remy
Lecture : Taïla Onraedt
Générique : Paul Marique
Musique : Anna Muchin
Identité visuelle : Maud Samaha et Axelle Minne
Photographie : Lou Verschueren
Motion Design : Lilas Heinix  
 
Merci pour votre écoute 
 
Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be 
 
Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

L’avenir est dans le pré

La surprise du confinement et de ses éboulements, c’est l’impressionnante vague de solidarité qui a accouché de paniers de fruits et légumes « suspendus », de repas pour les soignant·es ou encore de maraudes pour les personnes sans-abri. Pourtant, l’aide alimentaire telle que nous la connaissons a entrevu ses limites durant la crise sanitaire. Dans cet épisode, Elisabeth rencontre celles et ceux qui se battent pour nourrir les publics fragilisés ou éreintés par les mesures sanitaires et économiques, et constate qu’en Belgique aussi, manger à sa faim reste encore un privilège.

Salade Tout, sauce Corona est un podcast produit par la RTBF, avec le
soutien du Fonds pour le Journalisme.
D’après une idée originale d’Axelle Minne et Elisabeth Debourse.
Pour la RTBF : Isabelle Christiaens, Lucie Rezsöhazy et Sarah Semana
Réalisation : Jonathan Remy, Axelle Minne et Elisabeth Debourse
Mixage : Jonathan Remy
Générique : Paul Marique
Musique : Anna Muchin
Identité visuelle : Maud Samaha et Axelle Minne
Photographie : Lou Verschueren
Motion Design : Lilas Heinix  
 
Merci pour votre écoute 
 
Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be 
 
Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Qui a le droit de manger ?

La surprise du confinement et de ses éboulements, c’est l’impressionnante vague de solidarité qui a accouché de paniers de fruits et légumes « suspendus », de repas pour les soignant·es
ou encore de maraudes pour les personnes sans-abri. Pourtant, l’aide alimentaire telle que nous la connaissons a entrevu ses limites durant la crise sanitaire. Dans cet épisode, Elisabeth rencontre celles et ceux qui se battent pour nourrir les publics fragilisés ou éreintés par les mesures sanitaires et économiques, et constate qu’en Belgique aussi, manger à sa faim reste encore un privilège.

Salade Tout, sauce Corona est un podcast produit par la RTBF, avec le
soutien du Fonds pour le Journalisme.
D’après une idée originale d’Axelle Minne et Elisabeth Debourse.
Pour la RTBF : Isabelle Christiaens, Lucie Rezsöhazy et Sarah Semana
Réalisation : Jonathan Remy, Axelle Minne et Elisabeth Debourse
Mixage : Jonathan Remy
Générique : Paul Marique
Musique : Anna Muchin
Identité visuelle : Maud Samaha et Axelle Minne
Photographie : Lou Verschueren
Motion Design : Lilas Heinix  
 
Merci pour votre écoute 
 
Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be 
 
Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

La première ligne du confinement est plus vaste qu’on ne l’imaginait. Parmi celles et ceux qui ont continué à servir les autres, il y a les livreur·ses. A vélo ou en scooter, le sac carré bien vissé sur le dos, ils ont avalé des kilomètres de goudron afin de sustenter une population confinée. Métier contemporain, comment celui-ci s'est adapté aux événements des derniers mois ? Dans ce deuxième épisode, Elisabeth se demande si la livraison de repas à domicile est bien l’eldorado sans contact qu’on nous promet — mais surtout, à quel prix pour les acteurs de la livraison ?

Salade Tout, sauce Corona est un podcast produit par la RTBF, avec le
soutien du Fonds pour le Journalisme.
D’après une idée originale d’Axelle Minne et Elisabeth Debourse.
Pour la RTBF : Isabelle Christiaens, Lucie Rezsöhazy et Sarah Semana
Réalisation : Jonathan Remy, Axelle Minne et Elisabeth Debourse
Mixage : Jonathan Remy
Générique : Paul Marique
Musique : Anna Muchin
Identité visuelle : Maud Samaha et Axelle Minne
Photographie : Lou Verschueren
Motion Design : Lilas Heinix  
 
Merci pour votre écoute 
 
Retrouvez tous les contenus de la RTBF sur notre plateforme Auvio.be 
 
Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Votre commande est en route

Salade Tout

La dispensa del Genovese, dove qualità, tradizione e unicità sono i passi di un viaggio che faremo insieme: dalle materie prime alla nostra tavola.

La storia delle tovagliette di carta del ristorante il Genovese: un'altra unicità della tradizione del territorio ligure.

Le tovagliette del Genovese

Agrume particolare del Ponente ligure, l'arancio Pernambucco è usato dal ristorante Il Genovese e dalla gelateria Galata.

L'arancio Pernambucco

Tipico di Savona e del Ponente ligure, il chinotto è un agrume dalla storia interessante e da un sapore inconfondibile.

Il chinotto di Savona

Viaggio alla scoperta dei formaggi liguri: tra storia e peculiarità.

I formaggi liguri

Simbolo della cucina ligure e del pesto genovese: "sua Maestà" il basilico.

Il basilico

La dispensa del Genovese

Delicious City Philly is the top-rated food and restaurant podcast in the Philadelphia area. Our show is 3 hungry people - Eli Kulp, Marisa Magnatta and Dave Wez - all with different palates, but one thing in common: we LOVE the taste of Philly, and there's a lot to love in this city of ours. We exp...

Beer lovers, belly up to the newest episode of Delicious City and pour yourself a pint. Rich Colli is in studio to talk about all the brewers from Philadelphia and beyond who are not only quenching your thirst, but throwing some of the most ridiculously fun parties in the city. From sours to stouts, we cover it all. (00:00:00) Hat chat and Phillies jerseys (00:06:10) Rich Colli is here to talk all things beer, which Marisa is VERY excited about. He also owns Varga Bar, and he tells us about the itchiest interview of his life…  (00:11:00) Rich bought Varga Bar right as the COVID-19 pandemic took hold, but he tells us how he got lucky with the bar’s setup. Can we bring back to-go cocktails, please?  (00:16:07) Philly Beer Week is all about beer, but also about bringing people together for a good time. Think Jeopardy, karaoke, themed nights, contest and more - and of course, tap takeovers and happy hour specials all week starting on May 31st  (00:26:09) Marisa compares the beer scenes of Pennsylvania and Colorado, and how the cannabis industry affects brewery business  (00:27:37) Favorite Philly Beer Week memories, which may or may not include smashing a car with a hammer (00:31:38) Varga Bar’s great list of sour and funky beers, and Rich shouts out other bars in the city with great beer selections  (00:37:21) In It to Win It: Get the secret word that you’ll need to win a gift card to Scarpetta in Rittenhouse, and follow @deliciouscitypodcast to enter the contest (00:42:54) Best Bites include a new chef residency, a hoagie spot on Washington Avenue, and Eli’s jazzed up Jim’s Steaks  (00:59:39) We play Pair That Beer: Eli and Marisa throw some popular Philly dishes at Rich, who expertly names the perfect beer to pair them with  (01:07:14) Food News: a new dish with crab fat butter catches our eye, plus a Tiki bar in the heart of Center City, the largest board game café on the East Coast, and more  (01:20:16) Pop Up Run Down: wine dinners, lots of events for oyster lovers, and a party in a playground And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:  For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.  Connect with us on  Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!

Ep. 67: Philly Beer Week Shenanigans with Varga Bar's Rich Colli and To Go Cocktail Memories

With Memorial Day Weekend fast approaching, the Delicious City gang have scoured the internet (i.e. we polled our followers) for the best beach experiences that’ll turn a typical holiday weekend into a legendary party. We’ve got the info for you, plus the scoop on the new restaurant from the mind of Liz Grothe, self-described “fearlessly silly” Philly chef.  (00:00:00) Everybody vote for Dave Wez for Philly Mag’s Influencer of the Year award!  (00:07:04) Liz Grothe tells us about how she landed in Philadelphia, via a food safety job involving cheesesteaks (00:27:45) The story behind Couch Cafe, the in-home dinners that Liz began after she quit her corporate job. She tells us how her own couch became the hottest seat in town, and the crew discuss how collab culture in Philly has rapidly grown in the past few years  (00:34:00) Liz reveals the debut plans for Scampi, and Italian concept opening this summer in the spot that Neighborhood Ramen currently occupies (but not for much longer!)  (00:47:22) Best Bites include a mini golf breakfast, a classic pizza, oyster with ramp sauce, and a pork gyro (01:00:47) Bored with burgers and dogs on the grill? Try something new this Memorial Day Weekend! Eli, Marisa and Dave suggest local businesses that’ll bring ice luges, mechanical bulls, oyster shuckers and even a mobile hibachi grill to your house party  (01:14:04) In It To Win It! We’re partnering with Oloroso for your chance to win an amazing Spanish experience right here in Philly. Listen for the secret word and DM it to @deliciouscitypodcast on Instagram to enter. Visit olorosophl.com to learn more. (01:18:43) Food News: several Philly mainstays are celebrating milestone anniversaries, like Pumpkin and Vetri Cucina. Plus, two cheesesteak mainstays have big announcements, and a couple coffee shops opening up soon  (01:26:46) Pop-Up Run-Down - Festival season is in full swing!    And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:  For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! Balancing a busy life and eating healthy is a challenge for anyone. Make your life easier and more delicious with Performance Meal Prep Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs 

Ep. 66 Liz Grothe of Couch Cafe is Fearlessly Silly and Talks Her Scampi Journey

Heads up, Delicious City fam: due to some technical difficulties, this episode may sound a bit different. We’ll be back to normal next time, and no, we do not have drunken lisps in real life. Head to our Instagram @deliciouscitypodcast for videos from the studio (that all sound normal!). Speaking of Instagram, one of Philadelphia’s original foodie influencers @josheatsphilly is here to talk about social media, brunch spots you can actually score a reso at, and Cinco de Mayo plans.  00:00 Marisa had to bail at the last minute, so producer Sara is joining in on the conversation 03:38 We discuss our favorite cheeses 06:05 Josh Eats Philly tells us his origins story, and he and Dave bond over the Pine Barrens and the Jersey Devil 12:03 When Josh got involved in the food scene in our city, and how “Instagram influencer culture” has evolved since then 17:40 Dave and Josh reveal the unspoken “rules” of foodie influencers, and discuss the importance of putting your mental health above algorithm attachment  31:40 Dave’s Best Bite involves an oyster farm tour of Sweet Amalia in New Jersey for Earth Day 36:38 Eli had a phenomenal eating week, and he describes an outstanding dinner with his son at River Twice, his love for creamy rice, and the sushi omakase experience that’s flying under the radar right now (his advice: go there now before the price skyrockets!) 45:00 Josh’s Best Bite was at Sofi Corner Cafe in the Gayborhood - they just started doing dinner service there  47:20 Cinco de Mayo is coming up! Eli, Dave and Josh try to pick from a TON of events that are happening around Philly on May 5th. Josh brought us tacos from Si Taqueria on Federal Street, and Dave names his favorite tacos South Jersey. Plus: we find out what a “drunken piñata” is  54:07 The gang runs down their plans for Mother’s Day, including where you might still be able to score a reservation for brunch, where the best breakfast buffet is at, and Josh’s pick for a sweet treat for Mom 59:34 In It to Win It: This week, Delicious City is giving you a chance to win a $100 gift card to Rosey’s Banh Mi in Ambler. Listen for the secret word from Dave, and DM us at @deliciouscitypodcast to enter!  01:06:04 Eli dishes out food news and upcoming events, and Sara handles the Pop-Up Run-Down And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:  For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Balancing a busy life and eating healthy is a challenge for anyone. Make your life easier and more delicious with Performance Meal Prep Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. 

Ep 65: Josh Eats Philly talks Tacos, Brunch and Social Media

Eclipses, earthquakes and eats, oh my! Not even Mother Nature can stop us from trying every bite in the city of Philadelphia. Let’s dive into this jam-packed episode of Delicious City, complete with insider info, a giveaway announcement, and a special discount for listeners  The solar eclipse was underwhelming for us here in Philly, but what does NOT disappoint is our good friends Jen Carroll and Billy Riddle joining us for an update on their many food projects We cover how they landed back in our city during the pandemic, get an update on their cooking classes and events, and they make a big announcement: Delicious City listeners are the first to hear about their new food experience, a walking tour of Fishtown that highlights all the best spots and snacks in the neighborhood (including very in-demand dishes) As a couple that cooks together, and works together, we need to know: what annoys Jen and Billy the most about sharing a kitchen Jen, who was on three seasons of Top Chef, recaps her most difficult challenge on the show Billy explains how an illness forced him to reprioritize his life, but ultimately, it put him on a much healthier and more fulfilling career path than he ever could have expected The gang recaps the Philly Makers Night Market, with pizza, butter and an insane ice cream taco Other Best Bites include a donut, an Italian cookie, and Eli’s best kept lunch secret in the city We welcome a new sponsor, Performance Meal Prep, and talk to Jesse about how he blends his influence from the fine dining world and the fitness world to create healthy, ready-to-go meals. BONUS: Listen for a special discount for Delicious City listeners that can be used any time you order from PMP! Merch Madness: The epic conclusion! We announce the winner of the bracket AND the winner of the merch bundle Pickle Party! Marisa gives out the secret word that you’ll need to enter our Instagram contest. We’re giving away two passes to The World’s Largest Pickle Party, happening at Xfinity Live on June 15th Plus, Food News, with lots of pop-ups in April!  And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:  For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Balancing a busy life and eating healthy is a challenge for anyone. Make your life easier and more delicious with Performance Meal Prep Social media and content are two of the most important things you can do for your business. Check out Breakdown Media, a one stop shop for all digital needs for your company  Connect with us on  Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!

Ep. 64 Jen Carroll and Billy Riddle Announce a Philly Food Tour

What are your favorite snacks? Well, we all have our opinions, but today we have the perfect guests to be on an episode that is fully dedicated to those salty, crispy treats. “Hit it, Snacktime!” You hear us say it in every episode of Delicious City, and now, Snacktime themselves have joined us in the studio. We have a little April Fools fun in this hour of snacking, crunching, reminiscing, and looking forward to the future, including:   Merch Madness Update: The bracket has been narrowed down to the final championship round. Listen to find out how you can win a merch bundle from all of the competitors, and make sure you vote in the finals this Friday (4/5) on our Instagram stories: @deliciouscitypodcast We miss Marisa! She’s traveling this week, but in her absence, we have THREE guests: Sam, Mike and Ben from the Philadelphia based band Snacktime Snacktime tell us about how they garnered a loyal following during COVID lockdown by performing in Rittenhouse Park. They may have made a couple of enemies that way, but they made FAR more friends. Plus: they give us the details behind their new music that’s out now on all streaming platforms, and their recent feature in a Taco Bell commercial Snacks are the theme of this episode: the guys from the band give us their best bites *from the road*, the eats they request in their show rider (and debunk the Van Halen/M&Ms; myth) We play a rapid-fire game of “This or That” and debate the more superior treats We run down our Best Bites of the week, and psychoanalyze Mike’s lack of enthusiasm for eating new and exciting things (but we do get some good taco memories out of him) Dave introduces Eli to the show’s new favorite snack. Hint: it has the perfect crunch Food News includes an annual charity event involving our sister podcast, Chef Radio, plus a couple of springtime openings, and the Pop-Up Run-Down!  And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are:  For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level 

Episode 63: A Snacky Show with Snacktime, a Big Announcement and Stories from the Road

Delicious City Philly

Dein Wochenmarkt-Kochpodcast für gutes Essen und Leben aus dem Herzen Westfalens. Maike Stutenbäumer nimmt sich Zeit für gutes Essen mit der Familie und Freunden oder Ausflüge zu den vielen schönen Wochenmärkten und Hofcafés. In diesem Podcast nimmt sie dich dort hin, wo es richtig gut schmeckt: Auf...

Documentary

Da kann der Hauptgang noch so üppig gewesen sein: ein Nachtisch geht doch immer noch rein, oder? 
In dieser Folge tauchen wir in die Welt des Puddings ein. Mit Anne Ridder aus Langenberg spreche ich über köstliche Sorten: von fruchtig-süß bis herb-schokoladig. Das Highlight, das die Pudding-Expertin zaubert: ein Apfelpudding mit eingelegten Rum-Rosinen. Passend zur Jahreszeit und unwiderstehlich lecker. Viel Spaß beim Zuhören, Nachkochen und Schleckern!

So einfach zauberst du einen Apfelpudding mit eingelegten Rum-Rosinen

Heute kochen wir mit Vorräten. Wir besuchen Leni Bühlmeier aus Herzebrock-Clarholz in ihrem großen Obst- und Gemüsegarten und stöbern durch ihre Vorrats-Schubladen. Leni hat in der aktuellen Ausgabe wertvolle Tipps in Sachen Vorratshaltung parat.

Was kann man alles aus Vorräten kochen?

Ob klassisch orange, leuchtend gelb oder grün-weiß gestreift, rund oder oval: Kürbisse gehören im Herbst einfach dazu. Mit ihnen schmücken wir die eigenen vier Wände oder bringen sie in den verschiedensten Varianten auf den Teller. Speise-, Schnitz- und Zierkürbisse in allen Farben und Formen wachsen auch auf dem Hof Mettenborg in Rheda-Wiedenbrück (NRW). Mit Juniorchef Philipp Mettenborg quatsche ich nicht nur über den Anbau, die Sorten und leckere Rezepte - wir ernten auch ein ganz besonderes Exemplar.

Das kannst du alles aus Kürbissen machen!

Gurken sind wahre Alleskönner! Weil sie zum Großteil aus Wasser bestehen und keinen starken Eigengeschmack haben, kann man mit ihnen geschmacklich einiges anstellen. Und sie wachsen hier bei uns in Westfalen. Johanna Austermann vom Hofladen Austermann in Warendorf verrät uns, wie sie und ihre Mitarbeiter die Gurken einlegen. Rund 30 verschiedene Sorten warten im Hofladen auf die Kunden. Die Gurken liegen ganz klassisch in einem Sud aus Essig, Zucker, Zwiebeln, Lorbeerblättern und Senfkörnern.Oder sie werden gewürzt und verfeinert zum Beispiel mit Chili, Ananas, Knoblauch, Bärlauch, Roter Beete oder dem Trendgewürz Kurkuma.

Wie entstehen eingelegte Gurken?

Torten-Liebhaber, Back-Fans und Schleckermäulchen aufgepasst: Für die aktuelle Folge habe ich Konditormeister Michael Schardien an seinem Arbeitsplatz, der Konditorei im Restaurant und Café "Chagall" in Ahlen, besucht. Der 28-Jährige Ahlener hat es bis ins Halbfinale von "Das große Backen - die Profis" auf Sat.1 geschafft. Dass er was auf´m Kasten hat, beweist er auch im Koch-Podcast. Michael Schardien hat uns eine fruchtig-frische Sommer-Torte mitgebracht. Eine seiner neuesten Kreationen, eine Limetten-Buttermilch-Torte, ist unser "Kuchen der Saison". Das Rezept findet ihr hier: https://www.hierzulande.de/2020/06/23/buttermilch-limetten-torte/ 

Viel Spaß beim Hören, Nachbacken, Naschen und Genießen! :)

Heute backen wir den "Sommertraum" Limetten-Buttermilch-Torte!

Wochenmarkt: Westfalen geniessen

Blaba

Balsnd

月色如幕做窗纱，
微风吹拂静夜花。
目光迷离柔似水，
静夜谁知我爱他。

原来你爱我-上

听过了很多道理，依然过不好这一生。在动漫里，其实有很多也蕴含着深刻的人生哲学，今天徘徊就和大家说说，那些我看过有所感悟的动漫吧。

谁说动漫只有宅基腐，他们教会我们的道理可不少

2010年，我见了圈子里的第一个网友。 2008年，高考结束那天，我在网吧里上了生平第一次通宵，并且注册某同志网站，看到了那些让我脸红心跳的图片。 2005年，初三的最后一个学期，我对班上一个男生莫名地产生了好感，当时我很迷惑，也羞于表露这种情感。 2003年，快放暑假了，放学后遭遇了一场暴雨，我在一玩得很好的同学家避雨，那天我差点和他亲上，不知道什么时候雨停了，我妈敲响了他家的门，给我送伞来了。

我是Gay，今年26岁，这是我的故事（下）-完结

徘徊616满月场直播回顾

NJ徘徊

Tá com vontade de comer algo novo e delicioso? Já tá cansado de pedir tudo por delivery e de ficar o dia inteiro aconchegado no sofá? Você está, então, no podcast certo, pois vou contar-lhe uma de minhas receitas especiais, que eu mesmo aprimorei ao longo dos tempos! Às vezes somos capazes de distri...

A expressão cultural negra vem sendo reprimida há bastante tempo, e há alguns elementos dela que retratam a resistência política, social ou espacial erguida e dirigida por esse grupo. O samba é um desses exemplos, e no podcast abordaremos como esse estilo musical aborda a resistência de várias maneiras, dependendo do seu contexto histórico e geográfico.

Samba contra a sociedade

Para você que está com vontade de experienciar algo novo, uma comida interessante, venha se deliciar com essa receita tradicional, mas incrível de doce de leite!

Deliciosa Receita de Doce de Leite! Yummy!

Cozinha Sua é Cozinha Minha (Trailer)

Cozinha Sua é Cozinha Minha

Leisure

Notársky vinš 2023/2024

Veltlínske zelené

Skalický rubín

Sauvignon blanc

Rulandské šedé

Víno na perách

Saya cuma mau coba doank

Bikinin Coffee

Amateur foodie exploring the food culture in Sydney.

This episode is also available as a blog post: http://julsthefoodie.com/2021/03/15/nobu-at-crown-casino/

Nobu at Crown Casino

This episode is also available as a blog post: http://julsthefoodie.com/2021/03/15/toko-sydney/

Toko Sydney

This episode is also available as a blog post: http://julsthefoodie.com/2021/03/05/hangang-by-mama-park/

Hangang by Mama Park

This episode is also available as a blog post: http://julsthefoodie.com/2021/02/14/siem-reap/

Siem Reap Review - Juls The Foodie

This episode is also available as a blog post: http://julsthefoodie.com/2021/02/07/example-post-3/

Introduction to Juls the Foodie & Disclaimer

Juls The Foodie

Podcast sobre la salud, la buena vida y la buena mesa dirigido por Ekaitz Saies quien invitará a charlar en sobremesa a gente del mundo del deporte, la cocina, la cultura o la ciencia.

Hola a todas y a todos,
Mi episodio de hoy será diferente a los demás, ya que, en vez de entrevistar a un invitado, os comentaré qué es lo que hago para mantenerme sasoiko (en forma) y comer sasoiko (sano y de temporada).
Por un lado, he de decir que aunque mi vida haya cambiado muchísimo en estos últimos 5 años desde que dejé la práctica competitiva, mis hábitos de vida no han cambiado tanto y sigo dándole importancia a los 4 pilares fundamentales del rendimiento deportivo:
El entrenamiento, la psicología, la nutrición y la recuperación.
Para este episodio, me centraré en el entrenamiento y en la nutrición ya que van más ligados a las dos líneas principales del proyecto de SASOIKO.
Con este 8º episodio termino la primera temporada de SASOIKO y me tomaré el mes de agosto para buscar nuevas vías creativas para seguir promocionando hábitos de vida saludables. 
¡Os deseo a todos un buen mes de agosto y seguimos en contacto por redes sociales, por mi web, por correo o en persona!
¡Hasta la próxima, y no os olvidéis de manteneros SASOIKO y de comer SASOIKO!
--
Enlace a la conferencia sobre mi programa de "las 4 estaciones para la preparación mental": https://youtu.be/YV8IpcWmHqk



8. T1, Ep8 SASOIKO: como me mantengo en forma y como me alimento

Mi invitado de hoy es un tipo excepcional y grande en todos los sentidos. Una persona que disfruta y pone toda su pasión y empeño en lo que hace. Un deportista querido haya donde vaya. Hablamos del jugador de baloncesto David Doblas, a quien tuve el honor de conocer durante su época en el Gipuzkoa Basket de San Sebastián y con quien compartía pasillos en la facultad de magisterio, A los dos nos apasiona la educación y creemos que los modelos educativos deben cambiar y ajustarse a los nuevos tiempos. Igualmente, ambos disfrutamos de conocer otras culturas y gastronomías, y es siempre un placer charlar con él.
¡Espero que disfrutéis con mi conversación con el gran David Doblas!

7. T1, Ep7 SASOIKO: David Doblas

Mi invitado de hoy se llama Josu Gomez-Ezeiza y es Doctor en fisiologia del ejercicio por la UPV.
Actualmente trabaja para el Instituto del deporte y medicina deportiva de Sudafrica y el Centro de Investigacion del COI y la FIFA. Es a su vez, miembro del grupo de trabajo “Beat the heat!” para la Federacion Internacional de Atletismo y del grupo de trabajo del COI para la prevencion de enfermedades de infección de la vía respiratoria superior.
Está especializado en entrenamiento en Calor y en Altura, y ha colaborado con las federaciones nacionales de atletismo y rugby (7s). Y además ha colaborado con federaciones, entidades y universidades de mas de 20 países en diferentes proyectos.
¡Os dejo con mi conversación con Josu Gomez-Ezeiza!

6. T1, EP6: Josu Gomez-Ezeiza

Mi invitada de hoy se llama Ainara Sistiaga y es, además de mi prima, de lo cual me siento enormemente orgulloso, una geoarqueóloga y geoquímica orgánica especializada en evolución humana. Se graduó en Prehistoria por la Universidad de La Laguna y en Química Orgánica por la Universidad de Rennes.
En 2015 obtuvo su doctorado por la Universidad de La Laguna sobre la evolución omnívora y humana, donde exploró el uso de los lípidos con biomarcadores para analizar la dieta durante el paleolítico.
Desde entonces, ha realizado un postdoctorado en el prestigioso, MIT, una de las universidades con más premios nobeles de mundo, y se unió a un equipo de astrobiología de la NASA que investigaba el entorno paleolítico de los primeros asentamientos humanos en Olduvai Gorge y también participó en experimentos análogos para el Laboratorio de Ciencias de Marte.
En 2017, su proyecto "Mind the Gut" sobre el microbioma humano recibió una beca posdoctoral con el MIT y la Universidad de Copenhague, donde está pasando su tercer año de la beca. Es cofundadora de Global Microbiome Conservancy, una colaboración sin fines de lucro entre científicos y comunidades de todo el mundo para recolectar y preservar la biodiversidad completa de los microbios intestinales humanos para las generaciones futuras.
Sus intereses de investigación actuales incluyen el estudio del microbioma humano, particularmente investigando los lípidos producidos por bacterias en la materia fecal, y durante estos últimos años ha estado estudiando el metabolismo bacteriano del colesterol en el intestino en humanos y primates.
Ha viajado a lugares donde aún se vive de la caza y la recolección, y es una verdadera apasionada de lo que hace.
Me encantó hablar con ella y os prometo que habrá una segunda parte ya que nos quedaron muchísimos temas que tratar sobre el tipo de alimentación y estilo de vida que se alinea mejor con nuestro diseño evolutivo como seres humanos.
¡Os presento a Ainara Sistiaga!

5. T1, EP5: Ainara Sistiaga

A continuación, os presento a mi invitado de hoy al Podcast. Se trata de nada más y nada menos que el snowboarder Lucas Eguibar. 
Un ejemplo de talento y capacidad de superación.
La disciplina se trabaja día a día. Sin prisa, creando hábitos y conductas que propicien que, a la larga, podamos alcanzar aquello que nos proponemos. La constancia es una virtud y no debemos apresurarnos. Disciplina, constancia, paciencia y preparación. Esas son algunas de las características de mi invitado de hoy.
Fue campeón del mundo en 2015 y subcampeón en 2017. Además, fue el abanderado del equipo olímpico español en los juegos de Pyeongchang 2018 donde una caída le alejó de su sueño de lograr una medalla olímpica. No obstante, ya tiene la mirada puesta en los JJOO de Pekín 2022 y este año ha ganado una de las pruebas de la Copa del Mundo. Os dejo con… ¡Lucas Eguibar!

4. T1, EP4 SASOIKO: Lucas Eguibar

SASOIKO

Padyalu (Trailer)

Padyalu

Podcast ini berisi tentang banyak jenis jajanan kaki lima dari jaman dulu sampai jaman now yang sering kita kangenin serasa kangen pacar atau bahkan pengenin saat itu juga kaya orang ngidam.

Yang bener itu mpekmpek atau pempek sih????

Mpekmpek atau pempek

Cimol dan Cakwe

Hari ini kita jajan sate usus goreng tepung di pasar pagi,,hehe

Jajan sate usus goreng tepung

JaKiMa (Jajanan Kaki Lima) (Trailer)

Anak SD mana yang gak pernah jajan? Kangen gak sama jajanan masa SD kalian dulu yang sekarang gak ada? Apa ada yang sama kaya yang kita sebutin? Yuk kita nostalgia dulu

Eps. 1 Mengenang jajanan SD

JaKiMa (Jajanan Kaki Lima)

Northern California ain’t just wine country anymore!!  Some of the best craft-brewed beers in the world are in the North Bay.  And host Danny Wright wants to taste them ALL on Beer Thirty!  Danny is joined by the guys from the Sports Meats Beer podcast to drink all of the beers, all of the weeks, ri...

It ain’t just wine country anymore!!  Some of the best craft-brewed beers in the world are right here in the North Bay.  And Danny Wright wants to taste them ALL on Beer Thirty!  With help from the guys at the Sports Meats Beer podcast, catch new

BEER THIRTY: Headlands Brewing - Cowboy Camp Hazy IPA - 05.31.24

It ain’t just wine country anymore!!  Some of the best craft-brewed beers in the world are right here in the North Bay.  And Danny Wright wants to taste them ALL on Beer Thirty!  With help from the guys at the Sports Meats Beer podcast, catch new e

BEER THIRTY: Morgan Territory Brewing - Moon Time Hazy IPA - 05.24.24

BEER THIRTY: Drakes Brewing Co- Bold Rush - Golden Ale 5.17.24

BEER  THIRTY: Altamont Beer Works - Nelson Stash IPA - 05.10.2024

BEER THIRTY: Cuver Belgian Brewers - Dream Chaser American Lager 04.19.24

Beer Thirty: Craft Brew Stories and Reviews From Northern California

Rlgnjne;ornfg

Chew talk

Join Caleb and Jessyca Lance as they rate BBQ joints across Oklahoma, Texas, and beyond. 
Cover art photo provided by José Ignacio Pompé on Unsplash: https://unsplash.com/@joseignaciopompe Support this podcast: https://podcasters.spotify.com/pod/show/jessyca-lance/support

I had the 3rd week of July off work, se we headed northeast to find some Que! I wish we had headed south! 

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Support this podcast: https://podcasters.spotify.com/pod/show/jessyca-lance/support

Burn Co. Barbecue Jenks, OK

On Friday July 5th, 2019 my family and I ate at Smokin' Joe's in Davis, OK. Listen as we talk about one of many trips down to Davis to Smokin' Joe's! 

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Support this podcast: https://podcasters.spotify.com/pod/show/jessyca-lance/support

Smokin' Joe's Rib Ranch Davis, OK

Last weekend we visited my home towns barbecue joint! Listen in as we discuss what makes Big Daddy’s a pretty neat little place! 

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Support this podcast: https://podcasters.spotify.com/pod/show/jessyca-lance/support

Big Daddy’s BBQ Noble, OK

On June the 8th we made our way back to Texas to rate and review Hutchins Barbecue! My wife and family had a great time eating and enjoying a Mustang show in the Frisco area. 

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Support this podcast: https://podcasters.spotify.com/pod/show/jessyca-lance/support

Hutchins Barbecue Frisco, TX

The BBQ raters hit the road again south to Coppell, TX and grubbed at Hard Eight BBQ! 

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Support this podcast: https://podcasters.spotify.com/pod/show/jessyca-lance/support

Food Podcasts / Page 413

Salade Tout

La dispensa del Genovese

Delicious City Philly

Wochenmarkt: Westfalen geniessen

Balsnd

NJ徘徊

Cozinha Sua é Cozinha Minha

Víno na perách

Bikinin Coffee

Juls The Foodie

SASOIKO

Padyalu

JaKiMa (Jajanan Kaki Lima)

Beer Thirty: Craft Brew Stories and Reviews From Northern California

Chew talk

BBQ Raters

Veeramuthu

Mi Vida

Our intro to ASMR

Destilado da Conversa

马方谈创业｜推动民企健康成长

Totin's kitchen

Deia

Bagels On The Grill

のみすぎチャンネル

Pan Podcast

¡Las comidas de mi Tierra!

Nilesh [email protected]

Podcast Kulinarny

Ray In London

GEGER POD

Memes

Stop It Liam

Put Down the Burger/ Lexi Oeser

My Dad's A Chef

小麦在美国游学的日子 |麦道2018

Xicolancheseomeleteria

Oh Crumbs - The Gluten Free Podcast

Beer Got Me Here

Aruna's Homebaker

Tante Karl

all I wanna do is feed you

TWTT - (Taste with the Toji)

Eat healthy & tasty ,stay strong!

CraftFood Podcast

Waffle2

Valevadrouille

Correspondance Culinaire

Vinimos Podcast - El podcast del VINO

Swarali