Today's podcast covers:1. [After the Crash, They Said I Was Fine. I Wasn't.](https://www.outsideonline.com/outdoor-adventure/exploration-survival/helicopter-crash-invisible-scars/)Welcome to Pocket to Podcast. Today we have one article covering the harrowing journey of a heli-ski guide's recovery from an invisible injury after surviving a helicopter crash.Ten years ago, Erin Tierney, a seasoned heli-ski guide, experienced a life-changing event deep in the Monashee Mountains of southeast British Columbia. While guiding five of her favorite clients in some of the world's most exquisite backcountry tree skiing, Erin's day took a dramatic turn. She had been guiding for 13 years, dedicating 18 to 20 weeks per season to guiding for a heli-ski outfit and was in her second year as the company’s operations manager. Despite the previous winter's challenges, including one of the worst avalanche cycles in 40 years, Erin was optimistic about the winter ahead.Flying into a valley, Erin and her team, including Jim, their highly skilled pilot, were ready for their next run. Jim began to climb, preparing for their landing. Erin and Jim shared a close partnership, crucial for...Generated by Pocket to Podcast

Today's podcast covers:1. [Liam Lawson: Red Bull chief Helmut Marko says team 'made mistake' with their decision-making - BBC Sport](https://www.bbc.co.uk/sport/formula1/articles/ckgzg0mjkero)Welcome to Pocket to Podcast. Today we have one article covering the intriguing world of Formula 1 racing, specifically focusing on Red Bull Racing's decision-making regarding their drivers.Red Bull Racing has admitted to making a mistake in their decision-making process regarding driver Liam Lawson. Helmut Marko, Red Bull's motorsport adviser, expressed regret over the handling of Lawson's position within the team. After a series of disappointing performances in the season's first two races, Lawson was demoted from his role as Max Verstappen's teammate. He has since returned to Red Bull's second team in a swap with Yuki Tsunoda. Marko candidly discussed Lawson's challenges, attributing them to a loss of confidence which prevented him from showcasing his real potential. Lawson's struggle was evident, having qualified 18th at the Australian Grand Prix and crashed out of the race. His performance did not improve by the Chinese Grand Prix, where he qualified last for both the sprint a...Generated by Pocket to Podcast

Today's podcast covers:1. [‘I was so much happier outside London’: how top chefs found heaven in the West Country | Restaurants | The Guardian](https://www.theguardian.com/food/2022/aug/31/i-was-so-much-happier-outside-london-how-top-chefs-found-heaven-in-the-west-country)Welcome to Pocket to Podcast. Today we have one article covering the migration of top chefs from London to the West Country in search of a deeper connection to food and community.In the heart of Somerset, the Old Pharmacy in Bruton is flourishing, its menu a testament to the bounty of the season, particularly the prolific courgettes. Chef patron Merlin Labron-Johnson, who also runs the high-end restaurant Osip next door, emphasizes the importance of local produce, almost all of which is grown on his nearby farm. "We grow every vegetable, herb, and fruit that it's possible to grow in the UK," he proudly states, showcasing his commitment to local sourcing, including cheese from Westcombe and meat from Bruton Organic Dairy. This local focus not only defines the menu but also reflects a broader trend among London chefs moving to the West Country in search of a more meaningful connection to their work and the community.Labron-Johnson's journey from London to Bruton mirrors a growing mov...Generated by Pocket to Podcast

Today's podcast covers:1. [Updown, Kent: ‘They make you lunch and sell you a fantasy’ – restaurant review | Food | The Guardian](https://www.theguardian.com/food/2022/aug/19/updown-betteshanger-deal-kent-restaurant-review-grace-dent)Welcome to Pocket to Podcast. Today we have one article covering a charming restaurant review from The Guardian.Nestled near Deal in Kent, Updown presents itself as a picturesque escape to the country, embodying the quintessence of a classy yet understated British rural setting. The article, penned by Grace Dent, takes us on a vivid journey through the serene ambiance and delectable cuisine offered by Updown, a venture by Ruth Leigh and Oli Brown. Set in a sprawling seven-and-a-half acres of well-tended walled gardens, Updown is not just a restaurant; it's a realization of a countryside dream complete with a Grade II-listed building, renovated meticulously over the lockdown.The outdoor dining area, adorned with a pergola, allows diners to savor dishes like john dory with samphire or pork chop with fennel gratin amidst fluttering butterflies, with plans to open an indoor space in the barn next year. Dent describes the setting as "deeply antagonistic" to those less handily inclined, ...Generated by Pocket to Podcast

Today's podcast covers:1. [Updown, Kent: ‘They make you lunch and sell you a fantasy’ – restaurant review | Food | The Guardian](https://www.theguardian.com/food/2022/aug/19/updown-betteshanger-deal-kent-restaurant-review-grace-dent)Welcome to Pocket to Podcast. Today we have one article covering a unique restaurant experience in Updown, Kent.Nestled near Deal in Kent, Updown embodies the quintessence of a countryside escape with its 17th-century farmhouse, now transformed into a restaurant with seven rooms for overnight stays. This transformation is the brainchild of Ruth Leigh and Oli Brown, who have meticulously renovated this Grade II-listed building into a picturesque dining and lodging destination. Their efforts have turned Updown into a reality for those who dream of a rural, understated lifestyle, albeit for the duration of a meal or a stay.The restaurant at Updown offers an outdoor dining experience that is both unique and intimate, allowing guests to dine among butterflies in well-tended walled gardens under a pergola. This setting is not just about the ambiance; it also encapsulates Updown’s commitment to cooking with local, fresh, and seasonal ingredients over an outdoor wood fire. The menu is brie...Generated by Pocket to Podcast