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Food for Thought is THE resource for living compassionately and healthfully. Listen to insightful, common sense perspectives about food, animals, cooking, eating, health, language, politics, zero waste living, literature, film, advocacy, and so much more from the Joyful Vegan herself, Colleen Patrick-Goudreau.
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Podcasten som hjælper dig med finde din personlige smag inden for vin og samtidig gør dig klogere på de dejlige dråber. Rigtig god lyttelyst!
Vært: Jonas Landin
Ekspert: René Langdahl
Køb bogen her https://vinforbegyndere.com/
Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt.
https://www.facebook.com/vinforbegyndere
https://www.instagram.com/vinforbegyndere/
Web: https://www.radioteket.dk/
Kontakt: [email protected] -
Blindsmagerne er til dig, der interesserer sig for vin. Det kan både være for nybegynderne og nørderne. Vi tilstræber en ukrukket og nysgerrig tilgang, hvor vin tages for det, det er: nydelse frem for alt!
Dine værter er Henrik Lehm og Philip Nordstrand Nielsen.
Hvis du kan lide hvad du hører, og vil deltage i konkurrencer om vinpræmier, kan du støtte os via dette link: https://blindsmagerne.10er.dk/ -
A tattoo artist and sommelier joined together in friendship and a passion for drinking the good stuff. JUICE is an entertaining and accessible podcast in which Guen and Emily share stories, knowledge and banter on their favourite bottles of wines. Episodes are either on a featured region, grape, style of wine or interviews with winemakers, sellers, importers and notable drinkers.
Tune into JUICE if you would like to join them for a glass and a laugh. -
The No-Till Growers Podcast Network (formerly known as The No-Till Market Garden Podcast) is a nuts and bolts (and earthworms and microbes) look at how to run a productive, profitable no-till market garden for small and mid-sized farmers. It's also where you can hear everything else No-Till Growers produces.
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Patriarchs Anonymous (PA), a podcast about masculinities by choreographer Maciej Sado. PA investigates feminist and queer alternatives to what we commonly consider “male” and rediscovers masculinity as a spectrum — through engaging with diverse articles, artworks, and conversations with artists and activists. Big big thanks and gratitude to Andrea Zavala Folache (@lastmegas) for the cover art, and Wojtek Blecharz (@voytek_blehash) for the intro music that you will be seeing and hearing with each episode. I could not imagine it better. <3
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Jeg fortæller om den anden virkelighed, den indre virkelighed. Den virkelighed, som livet udspringer fra og formes fra. Skal knuderne i dit liv løses og vikles ud, må du ind imellem tage fat i din indre virkelighed for at finde svarene.
Jeg er uddannet fysioterapeut og før det civiløkonom. Jeg har skiftet spor mange gange og fulgt min sjæls kald, selv om jeg ikke altid har vidst, at det var dét, jeg gjorde, men først har kunnet se det i bakspejlet.
Sideløbende er jeg blevet oplært som Vølve af en lang linje af kvinder og mænd, der har været dedikeret til den indre virkelighed og urkraft. Det har været mennesker, som har kunnet se og sanse andre virkeligheder og kender til shamanens, seerens, fortællerens og vølvens veje og verdener.
Det er en oplæring, som har strakt sig over mange år, og som nok aldrig slutter, idet den er cirkulær og væver sig ind i livet. Det er en visdom, som findes i naturen, i månens faser og årstidernes cyklus.
Den er forbundet til et indre univers. Den indadvendte, lyttende, modtagende side, forbundet med sjælens og langsomhedens sprog.
I den visdom ligger spiritualiteten som en ’ind i kroppen oplevelse’, hvor vi møder os selv og skabelsen med ubetinget venskab og kærlighed. Fra det felt væver vi igen og igen forbindelsen til Skabelsen og hengiver os til oplevelsen af, at alt liv er forbundet og lader handlinger springe fra den indsigt og virkelighed.
www.TanjaEskesen.dk -
I fire skole-mad-samtaler dykker nogle af Danmarks fremmeste madmennesker ned i, hvordan vi løfter madens rolle i skolen, så næste generation får et fælles fundament af gode måltidsvaner og en stærk madkultur. Samtalerne tager udgangspunkt i nogle af de mange drøftelser, som har optaget Madkulturens tænketank, Madtanken, som netop i år har fokus på madens rolle i skolen.
Vært: Judith Kyst -
Nogle gange synes dine venner bare ikke at bagning er heeeelt lige så fedt som du selv gør. Så er det heldigt at mange af mine venner synes at det er det bedste i verden, og det har jeg tænkt mig at dele ud af. Mit navn er Caroline Fischer Rigelsen, og ”1 time på 180c” er podcasten om bagning som du slet ikke vidste du manglede.
I hvert afsnit snakker jeg med et inspirerende menneske indenfor den danske bageverden. Om det så er en af de små peberkagekoner med en hyggelig Instagramprofil, eller en af de helt store bollekagemænd der lever af at bage. Vi snakker om alt det dine venner måske ikke forstår, og du bliver inviteret med ind i nogle fantastisk nørdede og sjove samtaler om hvor galt det kan gå for selv den bedste, menneskerne bag kagerne, og gode tips og tricks.
Der findes måske ikke en podcast der er mere oplagt at høre imens du alligevel står i køkkenet og bager.
Hosted on Acast. See acast.com/privacy for more information.
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I Rådtilvin.dks podcast taler vært Poul Erik Bermann med forskellige personligheder inden for vinens verden. Vores mission er at give danskerne bedre vinoplevelser.
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Ramen, a simple dish consisting of wheat noodles served in a flavorful broth, has captured the hearts and taste buds of food lovers worldwide. But how did this humble dish, born out of necessity, become a global culinary phenomenon? Let's take a journey through time and explore the fascinating history of ramen.
Our story begins in China, where noodle soup dishes have been a staple for centuries. It is believed that Chinese immigrants introduced these noodle soups to Japan in the late 19th century, laying the foundation for what would eventually become ramen.
However, it wasn't until the early 20th century that ramen began to take shape in Japan. In 1910, a Chinese restaurant in Yokohama started serving a dish called "shina soba," which consisted of Chinese-style wheat noodles in a salty broth. This dish quickly gained popularity among Japanese workers and students looking for a cheap and filling meal.
As Japan faced food shortages and rationing during World War II, ramen became a crucial source of sustenance. The Japanese government even encouraged the establishment of ramen stalls to feed the hungry population. These stalls, known as "ramen yatai," became a common sight in Japan's cities and towns.
In the post-war period, Japan experienced rapid economic growth, and with it came a boom in the popularity of ramen. The rise of industrialization and urbanization led to an increase in the number of workers and students who relied on ramen as a quick and affordable meal option. This demand fueled the growth of ramen shops and stalls throughout the country.
It was during this time that regional variations of ramen began to emerge, each with its own unique characteristics and flavors. In Sapporo, the capital of Hokkaido, miso ramen became the local specialty. This hearty dish features a rich, miso-based broth and is often topped with butter, corn, and tender slices of pork. The origins of Sapporo miso ramen can be traced back to the 1950s, when a local ramen shop owner experimented with adding miso paste to his broth to create a more robust flavor.
In contrast, Hakata ramen, hailing from Fukuoka, is known for its creamy, pork bone-based broth and thin, straight noodles. The origins of Hakata ramen can be traced back to the 1940s, when a local ramen shop owner began using pork bones to create a rich and flavorful broth. This style of ramen quickly gained popularity among the local population and eventually spread to other parts of Japan.
Tokyo, the capital of Japan, is known for its shoyu ramen, which features a clear, soy sauce-based broth and curly noodles. This style of ramen emerged in the 1920s and became popular among the city's working-class population. Today, Tokyo is home to numerous ramen shops, each with its own unique take on the classic shoyu ramen recipe.
In 1958, a momentous event occurred that would change the course of ramen history forever. Momofuku Ando, a Taiwanese-Japanese inventor and businessman, created the world's first instant ramen. Ando's invention, which consisted of pre-cooked noodles and a packet of flavoring powder, revolutionized the way people consumed ramen.
Instant ramen quickly became a global phenomenon, thanks to its convenience, affordability, and long shelf life. It allowed people from all walks of life to enjoy a quick and satisfying meal anytime, anywhere. Today, instant ramen is sold in over 80 countries, with billions of servings consumed each year.
Ando's story is a testament to the power of innovation and perseverance. Born in Taiwan in 1910, Ando moved to Japan in the 1930s and started a small textile company. However, his business was destroyed during World War II, leaving him struggling to make ends meet. It was during this time that Ando began experimenting with ways to create a cheap and convenient food product that could feed the masses.
After months of trial and error, Ando finally succeeded in creating the first instant ramen. He used a process called "flash frying" to pre-cook the noodles and dehydrate them, allowing them to be rehydrated quickly with boiling water. Ando's invention was an instant success, and he went on to establish Nissin Food Products Co., Ltd., which became one of the largest instant noodle manufacturers in the world.
Ando's legacy extends beyond the creation of instant ramen. He was a visionary who believed in the power of food to bring people together and improve lives. He once said, "Peace will come to the world when the people have enough to eat." Today, Ando's philosophy continues to inspire ramen chefs and enthusiasts around the world.
Ramen has also become a significant part of Japanese popular culture, featuring prominently in anime, manga, movies, and television shows. One of the most famous examples is the anime series "Naruto," which features a character named Naruto Uzumaki who is obsessed with ramen. Throughout the series, Naruto can often be seen slurping down bowls of ramen at his favorite ramen shop, Ichiraku Ramen.
The popularity of "Naruto" has led to the creation of real-life Ichiraku Ramen shops in Japan and other parts of the world, where fans can enjoy the same ramen dishes featured in the anime. This is just one example of how ramen has transcended the culinary world and become a cultural icon.
In recent years, ramen has undergone a gourmet revolution, with specialty ramen shops popping up in major cities around the world. These shops often feature high-quality ingredients, innovative flavor combinations, and unique presentation styles. Some notable examples include Ichiran Ramen, a Japanese chain famous for its tonkotsu ramen, and Ippudo Ramen, which has locations in New York, London, and other major cities.
The rise of gourmet ramen can be attributed to several factors, including the increasing interest in authentic Japanese cuisine and the influence of social media and food blogging. Many ramen shops have gained a cult following thanks to Instagram and other social media platforms, where customers can share photos and reviews of their meals.
The global ramen industry has also had a significant economic impact, with instant ramen sales alone reaching billions of dollars each year. In Japan, ramen tourism has become a major draw for visitors, with many travelers seeking out the best ramen shops in each region. This has led to the creation of ramen-themed amusement parks, museums, and even a ramen-themed hotel in Yokohama.
Despite its global popularity, ramen has faced some challenges in recent years, particularly in terms of health and nutrition. Many instant ramen products are high in sodium and lacking in essential nutrients, leading some health experts to warn against consuming them too frequently.
In response to these concerns, some ramen manufacturers have begun to develop healthier options, such as low-sodium and vegetarian varieties. Some ramen shops have also started offering more balanced and nutritious toppings, such as vegetables and lean proteins.
At the same time, many ramen chefs and enthusiasts argue that ramen can be part of a healthy and balanced diet when consumed in moderation and paired with other nutrient-rich foods. They point out that traditional ramen broths, such as tonkotsu and miso, are often made with bone broth, which is rich in minerals and amino acids.
As ramen continues to evolve and adapt to new culinary trends and consumer preferences, its future remains bright. Some experts predict that we will see more plant-based and gluten-free ramen options in the coming years, as well as more fusion-style dishes that combine ramen with other global cuisines.
At the same time, many ramen chefs and enthusiasts remain committed to preserving the traditional techniques and flavors that have made ramen such a beloved dish. They argue that the key to ramen's future success lies in striking a balance between innovation and tradition, creativity and authenticity.
In conclusion, the story of ramen is a testament to the resilience, adaptability, and creativity of the human spirit. From its humble beginnings as a cheap and filling meal for Japanese workers and students to its status as a global culinary icon, ramen has undergone a remarkable journey.
Today, ramen continues to inspire and delight food lovers around the world, thanks to its rich history, diverse regional variations, and endless possibilities for innovation and experimentation. Whether enjoyed in a traditional Japanese ramen shop, prepared from an instant noodle package, or created with a fusion of flavors and techniques, ramen remains a beloved and comforting dish that transcends borders and cultures.
As we look to the future, it is clear that the story of ramen is far from over. With new innovations and interpretations emerging all the time, ramen will undoubtedly continue to surprise and delight us for generations to come. So the next time you slurp down a bowl of this delicious noodle soup, take a moment to appreciate the rich history and cultural significance of ramen, a true global sensation.
Thanks for listening to Quiet Please. Remember to like and share wherever you get your podcasts. -
خلاصهی فارسی کتابهای غیرداستانی
Hosted on Acast. See acast.com/privacy for more information.
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Denne podcast er til for dig, der gerne vil inspireres til et liv med indre ro, højt selvværd, styrke, balance, glæde og nærvær.
Værtinde, Kisser Paludan, interviewer gæster. Hun er selv spirituel psykolog og forfatter og kender har beskæftiget sig med personlig og spirituel udvikling i over 30 år. -
En podcast om personlig udvikling, karriere & velvære i 20'erne.
Hosted on Acast. See acast.com/privacy for more information.
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Når du bare vil have max energi til at leve livet
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KOK OG KOK IMELLEM
af Thomas Rode Andersen
Velkommen til mit hobby journalistiske projekt “Kok & Kok imellem”.
Jeg er Thomas Rode Andersen, tidligere Køkkenchef på legendariske Restaurant Kong Hans Kælder i Kbh og medstifter af https://www.rigtigmad.dk/
“Kok og Kok imellem” startede imens jeg var i karantæne under den første lockdown som ren "Corona Radio" hvor jeg talte med gode gamle kolleger om alt mellem himmel og jord over en telefonforbindelse.
Her i de efterfølgende sæsoner går jeg lidt grundigere til værks og inviterer de snakkelystne kokke hjem ind i Podamok studiet og optager podcasten med det bedste tekniske set-up på lydsiden, med et kamera snurrende under seancen og dygtige mennesker i kulissen til at sikre at din oplevelse af mine snakke med nogle af landets bedste kokke bliver en klokkeklar fornøjelse. Hør med når jeg og mine gæster snakker om ting, oplevelser og begivenheder som sjældent kommer frem når vi kokke giver interviews med rigtige journalister.
Hosted on Acast. See acast.com/privacy for more information.
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En podcast om forælderskab med inspiration til hverdagslivet med børn. Her omsætter vi teoretisk viden til konkrete og lige-til-at-gå til værktøjer. Du får masser af input til at skrue ned for skældud og op for samarbejdet, ligesom du får refleksioner til dit bevidste forælderskab.
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Kronede Dage er en podcast om penge.
Vi kommer omkring en lang række emner, der alle vedrører privatøkonomien. Podcastens formål er at oplyse bredt om privatøkonomi og at bidrage til at fremme interessen for økonomisk frihed blandt danskerne.
Her kan du høre om aktier, obligationer, REITs, alternative investeringer, budgetlægning, crowdlending, at spare i hverdagen og meget, meget mere.
Ny podcast udgives hver mandag kl. 10. -
In this episode of the "Secret to Success" podcast, CJ hosts an engaging conversation featuring co-host Karl Wesley Phillips, Dr. King, ET and special guest Gersh King. The episode kicks off with the hosts catching up, sharing a light-hearted and humorous dialogue that sets the tone for an inspiring discussion.
Gersh King, a physical therapist known for his exceptional skills and dedication, shares his journey of personal and professional growth. He discusses his experiences with challenges such as homelessness, ADHD, and anxiety, and how he overcame them through intense dedication to his craft and personal development. Gersh emphasizes the importance of impact over monetary gain, explaining how he discovered fulfillment through service and honing his skills. He also delves into his rigorous routine, including his practice of lunges and a disciplined workout regimen inspired by figures like Bruce Lee.
The hosts touch on topics like the power of breathing techniques to manage anxiety and enhance focus. Gersh leads a brief breathing exercise to demonstrate how proper breathing can ground you and activate the parasympathetic system for relaxation. The conversation further explores philosophies from Bruce Lee, the significance of being authentic, and how to harness one's energy and skills to become a master in their field.
This episode is a deep dive into the mindset and practices required to achieve personal and professional mastery, offering listeners practical tips and inspiration to pursue their own paths to success. -
This podcast Explores all things Frequencies— How they govern form, shape our realities, and are the key to living from your full potential. It’s non-woo convos about super woo shit—Unpacking what I call the “Science of Self”. From body and soul literacy to the power of understanding vibration, higher consciousness, quantum principles, and spiritual psych--let this podcast become a resource for you on your journey to self-mastery. If you want to free your mind, unlock the body, and become limitless then you’re in the right place. I’m your host Talie, this is SuperFreq—awakening for the next gen. Let’s Go.
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Stay Curious, Stay Connected
IG @superfreqy // @taliemiler
TikTok: @taliemiller
Pinterest @taliemiller
Linkedin: @taliemiller
Substack: VERY FREQY GIRL™ > taliemiller.substack.com
Website: superfreq.co
Reviews are much appreciated because that's how it works in this world. In the meantime, Get your Freq on ya'll
