Explore " sardines" with insightful episodes like "No New Friends.", "Behind the Scenes of the Ottawa Grocery Meetings, Ag Trade with India, and The Fantastic World of the Portuguese Sardine", "Brexit batters British brewers while drunken raccoons terrorize Germany", "Coastal Conversations 1/27/23: Gouldsboro, Maine" and "Wellness Wednesday - New Year, New You, A Fresh Look At Fatty Fish" from podcasts like ""Gripe Session Podcast", "The Food Professor", "Beer Guys Radio Craft Beer Podcast", "Coastal Conversations | WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives" and "The Cancer Champions Podcast"" and more!
In todays episode, our lovely hosts discuss the merits of HMO’s and PPO’s, and they talk about healthcare in general. Shanea gives an update on her PT and how she’s doing so far.
They spoil Real Housewives of Potomac (Bravo), S8 E1, and Episode 5 of Lessons in Chemistry (Apple + TV) - so if you don’t want to know what happened on either of those, come back to the 3rd segment once you’re caught up. Otherwise, press play!!! It’s a fun one!
Enjoy!
For our season debut episode, we decided to catch up on the top issues brewing over the summer, with kids back in school and plenty of topics to discuss. Industry Minister François-Philippe Champagne meetings with the big five in Ottawa certainly caught our attention. Sylvain was there and shed some light on how the meeting came about and the objectives and deliverables coming out of those meetings.
Food inflation has been a hot topic, easing at 6.8%. How is Sylvain thinking about food inflation for the rest of the year and prospects for 2024?
The Bank of Canada claims that 0.15% of inflation is due to the carbon tax.
Let's zoom out and discuss the state of the food and packaged goods industry in Canada. We've seen a frozen pizza brand exit earlier this year; another brand is also pulling out. What's driving these departures?
On a different note, how important is India to the Ag sector in Canada?
Turning our attention to international matters, there's an update on the war in Ukraine, with Zelensky visiting New York and Ottawa.
We're also saddened to hear about Oylmel shutting down more processing plants, leaving 400 people looking for work. We talk about the industry's future, especially with 40,000 open positions in manufacturing in Canada. It's time to invest in technology rather than relying solely on foreign temp workers.
Moving on to the restaurant industry, Restaurants Canada is raising alarms about government funding extensions falling short, especially with the stats showing that people are eating out less. It's a double-edged sword.
And finally, we'll wrap up by discussing the fantastic world of Portuguese sardines. There's exciting news about a second store location opening in Times Square.
Stay tuned for more insightful discussions and updates on the Food Professor Podcast. Thanks for joining us today!
Coffee Association of Canada conference
About Us
Dr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.
He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.
Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.
About Michael
Michael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.
Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.
Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.
Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.
Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America
About Us
Dr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.
He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.
Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.
About Michael
Michael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.
Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.
Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.
Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.
Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America
Apparently Germany has a raccoon problem. Drunken ones at that. The population has exploded in recent years and the furry troublemakers are breaking into homes, tearing stuff, and getting lit. They sound like they'd be cool to hangout with.
We got a new beer style, or do we? I've been using my skeptical face lately with some of these new beer styles. Apparently, West Coast Pilsner is a thing. But it sounds like the flavor isn't what you'd expect from something with "West Coast" in the name.
British Brewers battered by Brexit. In addition to the standard issues facing brewers today it sounds like Brexit is causing grief for some of Britain's brewers. Many are noting huge losses of export sales due to Brexit, and some are closing. That'll teach 'em.
Billy Busch Wants To Make Bud Light Great Again. Ol' Billy claimed on a recent interview he'd buy back the brand. Sounds like just some puffing of the chest for attention, but who even knows these days.
Vintage... fish? You know Brian and I are currently going through a tinned seafood phase. As dive into this more we are learning so many fun things. Like there are "vintage" tins of sardines. Apparently the flavors mellow with a few years age on them and soak up more of whatever they're canned in - oil, tomato sauce, peppers.. From what I've seen so far about 5 years is as you want to go. I'm curious to try some cellared fish, and a bit scared.
IT'S BEER FEST TIME Y'ALL!!! Atlanta peeps! Come join us this weekend at Terrapin Brewery Atlanta where we'll be getting our beer fest on and talking with Terrapin founder Spike Buckowski. On 09/09 catch us a Les Bon at Good Word in Duluth, GA and on 09/16 we'll be at Der Biergarten in Atlanta for some hot Oktoberfest fun. Wooooo!
The Beer List
Sources
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Producer/Host: Natalie Springuel Coastal Conversations: Conversations with people who live, work, and play on the Maine coast, hosted by the University of Maine Sea Grant Program. This month: This episode features two distinct stories about Gouldsboro, Maine: STORY 1: Gouldsboro, a working waterfront community at a crossroads Today’s show features the second episode of this year’s From the Sea Up podcast series focused on Maine’s working waterfront towns. We’ll be headed to Gouldsboro, A historic fishing town with over 50 miles of coastline. In 2020, the Norwegian-backed company American Aquafarms proposed putting two closed-pen salmon farms, totaling 120-acres, in Frenchman Bay between Gouldsboro and Bar Harbor. Although American Aquafarm’s initial application for an aquaculture lease was terminated by the Maine Department of Marine Resources in the spring of 2022, a question about the future of Maine’s waters took hold in many rural coastal communities. In this episode, From the Sea Up producers visit South Gouldsboro, a small and active working waterfront with stunning views of Cadillac Mountain and the proposed lease site. With perspectives from a seaweed farmer and cultivator, Sarah Redmond, as well as Jerry Potter, a longtime lobsterman, and Sebastian Belle from the Maine Aquaculture Association, this episode explores the identity and needs of one working waterfront community, and asks the question: What kind of working waterfront do people want to see here in the future? And what role does aquaculture play in that future? This story is brought to you by our radio storytelling friend Galen Koch, whose podcast series, From the Sea Up, has been featured on Coastal Conversations before. Galen brings the past and present together to help us make sense of Maine’s complicated future. This is the second in a working waterfront series we will keep sharing over the next few months. STORY 2: Gouldsboro: a legacy of sardines You heard the narrator in our first story talk about American Aquafarms’ purchase of the Maine Fair Trade lobster processing facility in the Gouldsboro village of Prospect Harbor. While American Aquafarms’ intention is to someday convert the lobster processing operation into a salmon processing facility and hatchery, this plant was in the business of packing sardines for nearly 100 years. As the era of Maine’s sardine industry was coming to an end in the later part of the 20th century, and sardine packing plants were closing one by one up and down the Maine coast, the Stinson’s Sardine Cannery was the very last hold out. It’s final owner, Bumble Bee Foods, shuttered the sardine operation for good in 2010, making it not only the last sardine cannery in Maine, but the very last sardine cannery in the whole of the United States. In 2011, the year after the sardine plant closed, oral historians from “Oral History and Folklife Research, Inc” sought to honor and document the Stinson Sardine Factory legacy by interviewing a number of former employees. In our second story today, we share some clips from two of these interviews with women who worked as sardine packers. Guest/s: STORY 1 Sarah Redmond, Springtide Seaweed Jerry Potter, lobsterman Sebastian Belle, Maine Aquaculture Association STORY 2 We’ll hear a short clip from the interview with Arlene Hartford, followed by a slightly longer clip from the interview with Lela Anderson. Both women were interviewed by Keith Ludden in 2011 and the full collection is available here Other credits: STORY 1 From the Sea Up is made possible by the Fund for Maine Islands through a partnership between Island Institute, College of the Atlantic, Maine Sea Grant, and the First Coast. Click here to hear past episodes and for more information STORY 2 Thanks to the folks at “Oral History and Folklife Research, Inc” for permission to air these clips. You can access their full collections here. And thanks also to production assistant Camden Hunt, for helping edit the audio clips for this segment of today’s show. If you want to hear more about sardines, check out the Coastal Conversations for our August 28, 2020 episode called “Stories of the Sardine Industry” which features these clips and many more About the host: Natalie Springuel has hosted Coastal Conversation’s since 2015, with support from the University of Maine Sea Grant where she has served as a marine extension associate for 20 years. In 2019, Springuel received an award for Public Affairs programming from the Maine Association of Broadcasters for the Coastal Conversations show called “Portland’s Working Waterfront.” Springuel is passionate about translating science, sharing stories, and offering a platform for multiple voices to weigh in on complex coastal and ocean issues. She has recently enrolled in audio production training at Maine Media Workshop to dive deeper into making great community radio.
The post Coastal Conversations 1/27/23: Gouldsboro, Maine first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.
Fatty fish may not sound like a healthy option, but it's part of a healthy diet.
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Les bines, petits pois, les sardines: on a tous des conserves d’aliments dans nos placards. C’est pratique, les aliments restent comestibles des années sans perdre leur goût, pas besoin de frigo ou de congélateur. La conserve, ça a révolutionné notre alimentation. Mais d’où ça vient? Comment ça a été inventé, et par qui?
Avec Baptiste Zapirain et Charles Trahan
Production QUB Radio Novembre 2022
Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr
We joke about sardines, public transit is going to be free in Montreal for seniors! A life hack to help you in class, if you had to pick one, would you prefer watching a world cup game or a hallmark xmas movie? PLUS a stranger returned a lost item to Shannon!
Follow the show: https://fizlink.com/virginmornings
Whoa Nelly (it's hot in herre), we've got big news! Eggs, sardines, pasta- get your carbs and bulk up. The cold is right around the corner. It's Jackie Chan week here on the pod, join us in prayer to the heel man and let's talk Rush Hour. Today we reminisce, because tomorrow Michael gets gone to Canada (he's already there). After half a life of friendship, the boys finally bond over a common enemy: The Simpsons Halloween slushy at Burger King. Get in the flask, get in the zone, auto zone.
"You're a fraud- who cares?"
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This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Working together with his wife Solange, their cuisine stands out for using fresh local seafood and for their focus on sustainability.
Benito shares how his uncle, who worked in Shrimp farming, inspired him to move to Baja and how working on tuna boats turned out to be a formative experience. Aarón asks Benito how his menu and seafood market availability has changed over the years, and he shares how Ensenada has grown to become an internationally renowned hot spot for seafood.
Plus, Chef Molina makes his ecological case for why you should eat sardines over salmon.
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
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On today's episode of All in the Industry®, Shari Bayer's guest is Anthony Giglio, a wine and spirits authority, writer, educator and raconteur who has motivated countless imbibers to trust their own tastes and relax the rules. He has appeared as a guest on NBC’s Today Show, Food Network, CNBC, and FOX Business News, and has been invited to speak at food and wine festivals and events around the world. Currently serving as wine reporter for CBS News Radio, Anthony’s writing has been featured in publications like New York Magazine, Esquire, Every Day With Rachel Ray, Travel + Leisure, and more. He is the Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to Food & Wine Magazine, and the author of 12 books on wine, cocktails and travel, including the annual Food & Wine Wine Guide. Today's show also features Shari's PR tip to have fun while learning; Speed Round; Industry News Discussion on Martha Stewart's new restaurant in Las Vegas; and Shari's Solo Dining experience at Joe's of Avenue U, a Brooklyn institution serving up traditional Sicilian-Palermitano cuisine in NYC.
Photo Courtesy of Anthony Giglio.
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“Blood, Sweat, and Cheers” is a biography by John Crowther covering the wild and zany lives of Butch Miller and Luke Williams! And on this week’s Spotlight the Can Crushers welcome the author as well as one half of the Bushwhackers, Butch Miller! Butch covers his time in various territories as a member of the hardcore Sheepherders, in Montreal as the New Zealand Kiwis, the WWE, and wrestling the independents after their WWE run! Hear about the origins of the Bushwhacker walk, the sardines, and the one time licking a fan made Butch lose his lunch! And you won’t believe the gimmick Luke Williams had before coming to North America! Back the book now by clicking the Kickstarter link!
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Remember, just because your trash it doesn't mean you can't do great things! It's called a garbage CAN not a garbage CAN NOT!
What exactly are omega-3 fatty acids? They are essential, but what does “essential” even mean? Why do we need them? How are they used in our bodies? What foods are the best sources?
In this episode, Tina and Leah tackle these questions and more. They also discuss the role of omega-3s before, during, and after treatment for cancer. They include a few studies that show particular benefits during conventional cancer treatments and some cautionary notes too.
And , keep an ear out for hot tips and trivial bits, all relevant to omega-3 fatty acids, of course. So sit back (or drive, or walk, or do whatever you do when you are listening to a podcast) and enjoy this latest episode in their series Supplements 101.
Links we mentioned on this episode and other cool stuff:
Higher Dietary Intake of Alpha-Linolenic Acid May Lower Mortality Risk
Essential Fatty Acids Linus Pauling Institute at Oregon State University
Is fish oil bad for LDL cholesterol?
Increased Plasma Levels of Chemoresistance-Inducing Fatty Acid 16:4(n-3) After Consumption of Fish and Fish Oil JAMA Oncology
Omega-3 Polyunsaturated Fatty Acids Can Reduce C-Reactive Protein in Patients with Cancer: A Systematic Review and Meta-Analysis of Randomized Controlled Trials Nutrition and Cancer
Fish Oil Improves Chemotherapy Effects in Lung Cancer Patients Review of study in Natural Medicine Journal
Fish Oil and Perioperative Bleeding Circulation: Cardiovascular Quality and Outcomes
Do Fatty Acids Really Increase Risk of Prostate Cancer? Eval
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Turkey may be the highest profile protein in the United States this week; however, in honor of "National Sardines Day"—celebrated every year on November 24—this LIVE episode of #TheEnergyDetox will dive into the many parallels between one of the world's most sustainable seafood options and some of the #energy industry's most sustainable leaders.
To aid in our mission of helping you become more sardine-like as you lead people at every level of the corporate food chain, we'll also turn to some news from Stanford University, where a recent study has found that methane—captured from landfills, wastewater treatment plants, etc.—can be fed to certain bacteria that, in turn, produce a cost-effective source of fishmeal.
The headline: 𝐒𝐭𝐚𝐧𝐟𝐨𝐫𝐝 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡𝐞𝐫𝐬 𝐫𝐞𝐯𝐞𝐚𝐥 𝐡𝐨𝐰 𝐭𝐨 𝐭𝐮𝐫𝐧 𝐚 𝐠𝐥𝐨𝐛𝐚𝐥 𝐰𝐚𝐫𝐦𝐢𝐧𝐠 𝐥𝐢𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐢𝐧𝐭𝐨 𝐚 𝐩𝐫𝐨𝐟𝐢𝐭𝐚𝐛𝐥𝐞 𝐟𝐨𝐨𝐝 𝐬𝐞𝐜𝐮𝐫𝐢𝐭𝐲 𝐬𝐨𝐥𝐮𝐭𝐢𝐨𝐧
The article: https://news.stanford.edu/2021/11/22/turning-climate-problem-food-solution/
The goal: to (𝐆)𝐫𝐨𝐰, (𝐏)𝐫𝐨𝐭𝐞𝐜𝐭, 𝐚𝐧𝐝 (𝐒)𝐮𝐬𝐭𝐚𝐢𝐧 success by pondering these 3 questions throughout your day:
💡 In what ways are you missing opportunities for the "bottom of the corporate food chain" to fuel your company's growth?
💡 Are your stakeholders unwittingly consuming toxins that the biggest fish in your organization have accumulated over the years?
💡 Does the "sustainability" label you've slapped on your company really carry the weight you think it does?
#SustainableLeadership
Superfood sardines, omega three and the ultimate brain food… fish is one of the most nutrient dense foods on the planet, but overfishing is putting them at risk of destruction, and the local people who rely on them, says environmental social scientist Christina Hicks in the latest episode of the Climate Curious podcast. Tune in with co-hosts Maryam Pasha and Ben Hurst to explore why this topic feels so icky (hint – it’s a wicked problem!), why we need to open our eyes to the inefficiencies of white environmentalism in order to save the planet, and how to recognise when simple climate solutions are being pedalled to you. From what insiders are really saying about that infamous fish documentary (you know the one!), to why fish is crucial to the first 1,000 days of human's mental and physical development, dig into the real deal around the troublesome topic of oceans, seas, and fish!
Learn more: https://tedxlondon.com/podcast/climate-curious-whats-going-on-with-fish-in-west-africa/
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Created by TEDxLondon
Produced by Josie Colter
Edit, mix, master by Ben Beheshty
Curated by Maryam Pasha
Hosted by Maryam Pasha and Ben Hurst
We bring on our classmate Mike Sparks so he can share what it was like living in Disneyland, AKA 1st Battalion. We ask why 1st battalion has so many Corps Squad cadets, his opinion on the Charlie Shuffle, and why they call it "Delta Frat". We ask him what the perception of what cadets from 2nd Battalion were like. This is just part 1 of the 6 part series of getting to hear from other cadets from the other battalions.
On today's episode of Choosing Issues, Dave quizzes Nastassia and The Rest on everybody's favorite schnitzel, favorite candy, favorite cereal, favorite fruit to binge eat, favorite canned fish, and so on. Plus, it's a listener question blitz: milk- & fat-washing, air-frying, baking with steam, and many more. Plus, a well-researched critique of tee pee manufacturing and manual writing.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.
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Phil & Jake double the size of the List of Every Damn Thing by ranking Tommy Bahama shirts, band t-shirts, sports jerseys, sardines and Gambit (the trench coat-wearing, playing card-flinging, Cajun-speaking Marvel mutant).
SHOW NOTES:
Brian Stow is the San Francisco Giants fan who was beat up at Dodgers Stadium.
Phil mentions the bro-country song “Hard to Forget” which samples “There Stands the Glass” by Webb Pierce. We don’t really get into it on the show, but even in 2020 Phil was shocked to hear a straight-up sample in a country song and clutched his pearls when he heard it. Also mentioned is “Friends in Low Places” by Garth Brooks which doesn’t sample anything.
ALSO DISCUSSED:
Alt-right clothing * Cabo Wabo lifestyle & Parrothead vibes * Halloween costumes * Stewart from Beavis & Butt-Head * the Edmonton Oilers logo * the Charlotte Hornets’ ground-breaking use of teal * what Whitney Houston & Hank Williams are doing in heaven * Phil’s relationship with Jake’s cat * Phil eating “Miao” brand tuna fish in Spain, which was probably intended for cats * Phil eating dog biscuits * the Marvel Comics characters Bullseye, Wolverine, Longshot (pic) & Venom * Poochie from The Simpsons diverting us all from the fireworks factory * Scrappy-Doo * Chachi from Happy Days
Below is the List of Every Damn Thing as of this recording (for the most up-to-date list, go here):
1. Hank Williams (person)
2. crows (animal)
3. band t-shirts (clothing)
4. sardines (food)
5. Tommy Bahama shirts (clothing)
6. Oreos (food)
7. sports team jerseys (clothing)
8. Gambit (fictional character)
9. Double Stuf Oreos (food)
10. Hank Williams Jr. (person)
The theme song for this episode is by Jade Puget.
Podcast cover art by Jason Mann.
Our website is everydamnthing.net
Rita is a professional book author, a skillful writer and copywriter, creative, producer and translator, with a proven track record of delivering tangible results and an Award winning Journalist (1 st Prize of Novartis Oncology Journalism Award, 2 nd Prize of Henrique de Barros Award). With extensive experience as a Film and Video fixer with local and overseas clients, she has broadened to encompass a variety of activities acquiring an extensive network of contacts in a wide range of sectors and roles within the media and international relations.
She is a warm and enthusiastic team player, who always appreciates the opportunity to achieve the objectives of the task. These natural gifts make her an ideal choice for assignments in the fields of media liaison, production and fixing, cultural research, sourcing talent and connecting international projects together.
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Links:
Fixer Portugal: http://www.fixerportugal.com/
Buraka Som Sistema: https://www.nytimes.com/2014/11/04/arts/music/buraka-som-sistema-reveals-lisbons-musical-melting-pot.html
Pongo: https://pongo.lnk.to/UWAID
Vhils: https://www.vhils.com/
Bruno Nogueira: https://www.instagram.com/corpodormente
Hot Clube Portugal: https://hcp.pt/
Pongo: https://www.nytimes.com/2020/02/17/arts/music/pongo-portugal.html
On this episode, Dave and Nastassia are joined by Rebecca Palkovics and Chef Kate Williams, of Lady of the House and Karl's, who is in from Detroit. Together they discuss the Cult of James Beard, Detroit's Pizza and Hot Dogs, pitching rates for sourdough, and how to prefect your Muffin recipe. Last but not least, Dave Finally tells the Gross Story he teased last week.
Classic in the field: Cook's Illustrated Bound Volume - 1993
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