BOP IT episode artwork

EPISODE · Jul 7, 2020 · 58 MIN

BOP IT

from Cooking Issues

This week on Ventilation Issues Dave, Nastassia, Major and the rest tackle the toki low-ball, crepes and omeletes, a couple of Control Freak questions, and more. Plus, all the hard-hitting food news you've come to expect from this program. Classics in the Field: The Fundamental Techniques of Classic Cuisine by the French Culinary Institute. No dogs or cephalopods  were harmed in the making of this podcast.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate. Cooking Issues is powered by Simplecast.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode metadata supplied by the publisher feed · Published Jul 7, 2020

This week on Ventilation Issues Dave, Nastassia, Major and the rest tackle the toki low-ball, crepes and omeletes, a couple of Control Freak questions, and more. Plus, all the hard-hitting food news you've come to expect from this program. Classics in the Field: The Fundamental Techniques of Classic Cuisine by the French Culinary Institute. No dogs or cephalopods  were harmed in the making of this podcast.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Cooking Issues on the air, become an HRN Member today! Go to heritageradionetwork.org/donate. Cooking Issues is powered by Simplecast.   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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BOP IT

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MG Show MG Show The MG Show, hosted by Jeffrey Pedersen and Shannon Townsend, is a leading alternative media platform dedicated to uncovering the truth behind today’s most pressing political issues. Launched in 2019, the show has grown exponentially, offering unfiltered insights, comprehensive research, and real-time analysis. With a commitment to independent journalism and factual integrity, the MG Show empowers its audience with knowledge and encourages active participation in the political discourse. Chewing the Fat with WorkForge WorkForge Bite-Sized Conversations for Building a Stronger Workforce Welcome to Chewing the Fat, a podcast delving deep into the world of food manufacturing. Dive into real conversations around critical topics like staffing, retention, onboarding, and career development in this essential industry. Subscribe now to gain insights from your peers, subject matter experts and more on the biggest issues facing food manufacturers today: -Hiring and retaining employees -Addressing the challenges of the Silver Tsunami -Improving time to productivity of new employees -Engaging employees from hire to retire And more... Tune in to Chewing the Fat, a WorkForge podcast, and join the conversation on how to build and sustain a resilient, high-performing workforce in food manufacturing. Accidental Accountant Regan Williams Hi, I'm Regan! I'm a CPA of 30+ years helping "accidental accountants" navigate tax & accounting issues with confidence! Here, we find solutions to common challenges bookkeepers, accountants and CPAs face. Don't see an answer to your question? Then ask! I'm here to help people like you. Rabbi Ammiel Hirsch of Stephen Wise Free Synagogue Rabbi Ammiel Hirsch Podcast of sermons by Rabbi Ammiel Hirsch, senior rabbi at Stephen Wise Free Synagogue in New York City. Rabbi Hirsch is recognized internationally for his leadership in Jewish affairs and was named by the New York Observer among “New York’s Most Influential Religious Leaders.” The coauthor of the acclaimed One People Two Worlds: A Reform Rabbi and an Orthodox Rabbi Explore the Issues that Divide Them, he previously served as executive director of the Association of Reform Zionists of America.

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How long is this episode of Cooking Issues?

This episode is 58 minutes long.

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This episode was published on July 7, 2020.

What is this episode about?

This week on Ventilation Issues Dave, Nastassia, Major and the rest tackle the toki low-ball, crepes and omeletes, a couple of Control Freak questions, and more. Plus, all the hard-hitting food news you've come to expect from this program. Classics...

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