Best of World Radio Paris (WRP)

In this feature show, Charles Daniel McDonald critiques the runways of Paris Men´s Fashion Week Spring-Summer 2027. https://www.forcmagazine.com/

On this episode of Turning Points, Patricia Killeen welcomed Bill Nelson. Born in Dublin, Bill spent most of his career in the aviation industry and was based in France for many years. Today, he divides his time between Le Frêche in southwest France and Ireland.

For the past 30 years, Bill has devoted himself to an extraordinary passion—one that brings together his love of France and Ireland, aviation, writing, and communication.

In 1946, a Junkers 52 aircraft carrying 21 Girl Guides and its crew, from Paris to Dublin crashed into Djouce Mountain in County Wicklow. What should logically have been a devastating tragedy became a remarkable miracle: everyone on board survived.

In 1995, a historian and writer presented Bill with a small piece of the wreckage from the Junkers aircraft. To mark the 50th anniversary of the crash, Bill wrote an article for the Wicklow Times. He explains how that single article forged an extraordinary and enduring connection between people in Ireland and France—a bond that continues to this day.

Now, with the support of the Wicklow County Council Heritage Department, Bill has written a bilingual commemorative booklet, A Miracle on Djouce, to mark the 80th anniversary of the crash. The booklet will be launched at Wicklow Library on 18 August.

A passionate writer, Bill has authored plays and numerous articles for The Irish Times and the Wicklow Times. He also gives lectures and interviews on the remarkable Djouce story and its lasting legacy.

https://billnelson.ie/

https://heritage.wicklowheritage.org/topics/a-miracle-on-djouce-1946-80th-year-anniversary

The modern charcuterie board may be beautiful, but it isn't particularly French.

This week, Caroline and Emily unpack the world of French charcuterie, from saucisson and jambon to pâté, rillettes, and pâté croûte. They explain why cheese and charcuterie were traditionally served separately, how regional pork traditions shaped French cuisine, and why the Instagram charcuterie board would surprise many French diners.

Podcast Show Notes

• Why French people object to the term "charcuterie board"
• What charcuterie actually means
• France's major charcuterie traditions
• Jambon blanc, saucisson, and dry-cured ham
• The Three F's of identifying quality saucisson
• How French food culture values specialists and sourcing
• AOP, AOC, and IGP protections
• Basque, Auvergne, and Corsican charcuterie
• Why Americans are uncomfortable with pâté
• The history of pâté croûte
• Pâté vs terrine vs rillette
• Why cheese traditionally comes after the meal
• How wine bars helped create the modern cheese-and-charcuterie board
• The rise of the apéro dînatoire

Key Takeaways

• Traditional French charcuterie is much broader than cured meats alone.
• Cheese and charcuterie were historically served at different points in the meal.
• The modern mixed charcuterie-and-cheese board is relatively recent.
• Regional identity is central to French charcuterie culture.
• Pâté, terrine, rillette, and pâté croûte are distinct products.
• French food culture emphasizes sourcing and curation as much as cooking.

• • • • • • • • • •

Fishwives of Paris is the podcast that dives into the surprising stories, myths, and realities behind French food, wine, and culture. Hosted by Emily Monaco and Caroline Fazeli.

Don’t forget to rate, review and subscribe to Fishwives of Paris!

You can watch the podcast in 4k on YouTube: https://www.youtube.com/@fishwivesofparis

Website: https://www.fishwivesofparis.com/

Instagram: https://instagram.com/fishwivesofparis

Tiktok: https://tiktok.com/@fishwivesofparis

There is a forest school in France! Parentalité hosts Joelle Benoliel, Rachelle Chapman interview Garrett Smith, founder of the Wander and Wonder Nature Club, about forest schooling (nature schooling), the concept, where it came from and bringing it to France.

Garrett lead forest school programs across the United States and Europe for many years before he and his family settled in France. His approach is rooted in a simple conviction: young children learn best when they are free to move, explore, and wonder in the natural world. His pedagogy blends the rigor of established forest school traditions with a child-led, observation-based approach — one that honors each child's pace, follows their curiosity, and trusts the wisdom of unstructured time in nature.

To Find Out More Go To: https://www.wanderandwonderclub.com/about

Parentalité is a collaboration with Message Paris, an association helping anglophone parents and caretakers of children connect in Île de France, and World Radio Paris. ARBL Murray (Alex Brook Lynn produced this episode for World Radio Paris.

To find out more about Message Paris, go to https://www.messageparis.org

To find out more about WRP or donate, visit https://worldradioparis.org/donate/

Alexis Benoit Soyer was born in a small town in northern France in 1810, and by the time he died in London in 1858 he had changed the way Britain thought about food forever. He redesigned the kitchen of one of London's most prestigious private members clubs from scratch, invented cooking technology that had never existed before, fed thousands of starving people during one of the worst humanitarian disasters of the nineteenth century, and transformed the way armies ate in the field. He was famous in his lifetime — celebrated, eccentric, larger than life in every possible way. And today, almost nobody knows his name. This is his story.

We're going back to the beginning — Meaux in northern France, the Protestant family, the seminary he was expelled from at eleven for sounding the bells in the middle of the night, and the journey to Paris that set everything in motion. From there we follow Soyer to London, where his arrival at the Reform Club in 1837 changed the course of British food history. His revolutionary kitchen design, his extraordinary banquets, his cookbooks written specifically for the poor as well as the privileged, and the way he used his fame and his skills to address the social issues of his time in ways that most chefs of his era simply didn't think to do.

The centrepiece of this episode is the Irish Famine — and Soyer's response to it. In 1847 he travelled to Dublin, set up soup kitchens capable of feeding thousands of people a day, and developed recipes specifically designed to provide maximum nutrition from minimum resources. It is one of the most remarkable acts of humanitarian cooking in history, and it sits alongside his work in the Crimean War — where he followed Florence Nightingale to the front, redesigned the field kitchens that were making soldiers sick, and invented portable cooking equipment that the British army used for the next century.

This is a revisited episode — updated, expanded and brought back because the story of Alexis Soyer deserves to be heard by as many people as possible. He is one of the most important figures in the history of French and British food culture, and one of the most unjustly forgotten. By the time this episode is over, you will understand exactly why he matters — and you will not forget his name again.

In this episode of "Holistic Being and Doing", Eileen Jackson visits the specialist boutique, Consom’Acteurs located at 101, rue Mademoiselle in the 15th arrondissement. It is a shop that offers a range of ecological holistic solutions. It started out as an association in 2002 when Michel Bogé, an environmentalist with the help of his wife Francine, started the association to raise awareness about a responsible way to consume Loic Le Ribault’s Organic Silicon G5. Organic Silicon G5 is a food supplement, which is highly beneficial in the stimulation of collagen production in the body. The shop creates an environment of exchange to learn about organic, eco-friendly products and solutions where it’s also possible to discover well-being practices. Today, I have the pleasure of being here live in the boutique to speak with Amal, who works here.

Website

https://share.google/bmP5YQf8KzCx9cVrx

Facebook

https://www.facebook.com/share/1Z4e5JYQ6z/

Youtube

https://youtube.com/@sanevia.nature?si=tnyKGb_sEb-8MceY

Papas in Paris: Fatherhood, Community, and Partnership As a Foreigner in France.

Is it hard to move to a foreign country, build community, raise kids? The short answer is yes, but it’s worth it. Parentalitè co-hosts Joelle Benoliel and Rachelle Chapman discuss the art of community building with Jeffrey Paul Coleman. Jeffrey is a career coach, family man and co-host of the Papas in Paris podcast.

We talk with Jeffrey about fatherhood in France, multiculturalism and staying connected to your family and yourself. Jeffrey runs a 1 day parenting retreat for people in and around Paris looking to deepen their connection with their kids and build tools to connect with themselves.

Learn more about his parenting retreat event here. https://rooted-parenting.lovable.app/

You can find Jeffrey’s substack here: https://jeffreypaulcoleman.substack.com

You can email Jeffrey at [email protected]

Wild Angles is a creative collective and we share our stories and memories around a theme which is different for every episode. We accompany our thoughts with a song or piece of music that we relate to the episode theme.

This week on Book Talk with Clara, I'm Glad My Mom Died takes the spotlight: A raw and unfiltered memoir by Jennette McCurdy, revealing the dark reality of child stardom, emotional manipulation, and the pressure of growing up in the entertainment industry. Honest, shocking, and deeply personal, it’s a powerful look at what happens when fame comes at the cost of childhood—and the journey of finally reclaiming your own voice.

This week onWhere to Go Out in Paris, Charlotte Café takes the spotlight: A chic and cozy café on Rue Charlotte in the heart of the Le Marais, offering delicious brunch dishes, coffee, and relaxed Parisian charm. Perfect for a slow weekend brunch, an afternoon coffee break, or a stylish stop while exploring one of the city’s most iconic neighborhoods.