I ftuar në “Live From Tirana” me Ronaldo Sharkën, ka qenë David Dano, i cili së bashku me një tjetër të ri, u fut me forcë në mbledhjen e Këshillit Bashkiak të Vlorës në 29 shtator. I riu kërkonte dëmshpërblimin për banesën që i është prishur për ndërtimin e rrugës Transballkanike. Si e mori ai guximin për ta bërë këtë gjë dhe a kishte frikë se çfarë mund të ndodhte më pas? Për këto e shumë të tjera flet vetë Davidi…

In dieser spannenden Folge des Küchenherde-Podcasts, produziert in Zusammenarbeit mit Transgourmet, spricht Markus Wessel mit Kemal Üres, Dr. Katharina Blöcher und Stefanie Boeck über den Einsatz von Robotik in der Gastronomie. Kemal Üres betreibt seit 15 Jahren sowohl Individual-Gastronomie als auch Fast-Casual-Konzepte für die Betriebsverpflegung und produziert täglich über 5.000 Essen. Das Experten-Trio teilt seine Erfahrungen mit dem akuten Fachkräftemangel – nur 800 Köche haben letztes Jahr in

Dave interviews someone as pessimistically optimistic as him today: Alex Stupak, chef and founder of Empellón. Dave and Alex talk about the dark arts of sandbagging (2:33), the end of "high/low" dining, and the history of food leading to today (6:28). They also discuss selling out, Alex's new social media presence, and the origin of ideas. Somehow, by the end of the podcast, these two "pessimists" end up hopeful for the future of the cooking world, even with AI imminent (1:27:49).Follow Alex

You might recall Joe Sasto and his mustache from Top Chef. His new book, Breaking the Rules, is full of fun spins on classic recipes—think focaccia with blackberries, Everything Bagel Pasta, and a savory crumble you can take in a ton of different directions. In Episode 64 of The Dinner Plan podcast, Joe talks with host Maggie Hoffman about the food magazine he's collected for years, the unusual method he uses for cooking dried pasta, and the cooking creators online that inspire him most. Get two

Rob and Roy look back on A&M's 7-0 start, a big road game in Baton Rouge, and a look at many other results across college football!

Hostem podcastu Po čuni, podcastu Magazínu PATRIOT, je Štěpán Kozub. Jaké to je, když je poprvé divadelním režisérem a musí řídit své kolegy a kamarády z Divadla Mír? Jak často jej pošlou někam, když po nich chce lepší výkony? Proč jej zase přemíra práce dostala na nemocenskou a jak bojuje se stresem a únavou? Jaké zažil při natáčení filmů i v divadle režiséry, na které vzpomíná v dobrém a s kým by už točit nechtěl? Proč se rozhodl natočit sólovou desku a jak chce vyprodat Ostravar Arénu, kde...

This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for Japanese ingredients and the culinary philosophies he has incorporated into the Maison Dali menu. They also talk about Dylan (and Tiff’s) love of Paddington!

C’est le dernier jour des vendanges au Domaine du Chambet, à Gy.Les grappes sont pressées, les caves sont pleines… et au milieu de tout ça, Anthony Fonjallaz prend le temps de me parler de sa vision du vin nature : un vin vivant, sans artifice, cultivé et vinifié en Bio Suisse. En cave, le domaine produit de nombreuses cuvées toutes vinifiées en levures indigènes et avec le minimum d'intrant possible.On évoque aussi la cidrerie Label Pomme, lancée par son frère Benoît, où les pommes fermentent en

On today's Food For Thought, Charmaine shares some fun facts about Parmigiano Reggiano on National Parmigiano Reggiano Day, and an inspirational quote from Roberto Benigni, acclaimed Italian actor & director, who celebrates his 73rd birthday today. Find out more in this episode of Kiss Cafe's daily podcast! Kiss Cafe by Charmaine Phua happens on weekdays, 1pm to 4pm onKiss92, a station of SPH Media! Follow her on social media for food recommendations and more:☛ Instagram: @charmainephua☛

** Trigger warning - We talk about death, the occult, phobias and other adult themes in this episode.It's spooky season and Cheesy and Fondue learn about ominous writings and trials by cheese. We talk death cheese, and curses that turn travelers into beasts. We find out some tall cheese tales, phobias and of course, we tell a very cheesy joke!Find us atwww.justcheesy.comand everywhere you enjoy social media!https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode!Go tohttps://newsly.meto

Today’s episode covers tetra pack wine, Garnacha grapes, Greek grape varieties, plus more!  Bought to you by, terregen.com.au Follow us on Instagram. @viti_daily_podcast and use the hashtag #vitidaily to share your story. Viti Daily, powered by AI, curated by viticulture experts.

【2025年10月25日のモgood‼TIME】・sunset colorが眩しい旬のモgood。 ・上から見ると、丸いsunsetの真ん中に、four-leaf cloverが鎮座しているよう♪ ・このままモgoodするということはない。 ・生のまま食べるが、周りは取り除いてから、cutしてからモgood☆（吊るしてからモgoodすることも！） ・このモgoodの総称をルー大柴さん風謎々ヒントで言うと…「tree city」。 ・「tree city」には色んな種類があるが、今回はbird take県生まれのもの。 ・bird

From The Office to the oven! Angela Kinsey & Joshua Snyder share family recipes and laughter from their new cookbook You Can Make This! In this heartwarming episode of Knead To Know, Gemma Stafford and Ami Shukla sit down with The Office star Angela Kinsey and her husband Joshua Snyder, the duo behind Baking with Josh & Ange! They open up about blending families through food, how soup sparked their love story, and the recipes that made it into their gorgeous new cookbook, You Can Make

In this special milestone episode of Hands in the Soil, we celebrate 50 episodes of the podcast (and my birthday!), and reflect on my journey through farming, community, and personal transformation. We’re joined by my best friend, Shannon, who steps in as guest interviewer. Our conversation touches on identity, purpose, and the evolving meaning of sustainability. I share how getting my hands in the soil has shaped my worldview, the importance of building community through generosity, and why growing

It’s the first-ever Meringue Week in the Bake Off tent, and the Soggy Bottom Girls are whipping up pure delight! Allison and Lisa dive headfirst into clouds of sugar and egg whites—discussing mini meringue pies, soufflé struggles, and torches that never get used (looking at you, Allison). From chestnut mysteries to passion fruit obsessions, they mix in plenty of laughter, Bake Off lore (BinGate returns!), and a full-on Barry Manilow detour that somehow makes perfect sense. It’s pillowy,...

durée : 00:51:05 - A la recherche du bouchon en Or Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

What does a modern farming apprenticeship really look like? On this episode of the Amber Waves Farmcast, hosts Amanda and Katie sit down with apprentices Maya and Natalie to unpack a full season on a 35‑acre organic vegetable, grain, and flower farm on the eastern end of Long Island. From learning to drive tractors before a DMV road test to bulk harvests of winter squash and sweet potatoes, they share the skills, surprises, and community that define life on a working, teaching farm. You’ll also hear

This week, Harley, Donnie, and Big Lynch lead with an apple pie confession that redefines the concept of JollyMaxxing. The conversation somehow turns into a breakdown of public snacking etiquette, DoorDash scandals, and what your drive-thru order says about your emotional state. Plus: fast-food conspiracies, Costco logic, and the moment Harley realizes he’s one sugar crash away from enlightenment. New episodes of Double Dusted Discussion, every Monday!Tell us what you think at r/EpicMealTime,