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  1. Heart surgeon Samer Nashef: The Angina Monologues | RNZ

    UK heart surgeon Samer Nashef is a world-leading expert on risk and quality in surgical care. He’s authored two memoirs about life inside the operating theatre: The Naked Surgeon and most recently The Angina Monologues. In The Angina Monologues he examines salt (not to be feared he says), statins, the hidden risks of heart surgery, and why it’s best to find a surgeon who’s just returned from a holiday. He also finds time to compile cryptic crosswords for The Guardian and the Financial Times. Samer Nashef is coming to New Zealand for a live event as part of the New Zealand Festival of The Arts. Details here.


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  2. Lower quality (64kbps)

    Catholic nun, anti death penalty campaigner, author of Dead Man Walking and River of Fire.


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  3. Seedy Business: The Future of China’s Industrial Espionage - The Little Red Podcast - Omny.fm

    Judging by the news headlines China is ramping up its industrial espionage efforts: secret payments to high-profile scientists, massive hacks of foreign universities and clumsy attempts to steal trade secrets the old-fashioned way. Intelligence agencies in the US and Australia have both issued dire warnings about the existential dangers posed by this sort of activity, but how much of a risk does China’s espionage even pose? And should the FBI be devoting huge resources to protecting multinational corporations when they can be acquired by Chinese interests through mergers and acquisitions? In this show, Graeme and Louisa talk to Mara Hvistendahl, the author of the newly released book The Scientist and the Spy, as well as Yun Jiang, a former Australian civil servant and now co-editor of the Neican China newsletter about the future of Chinese economic espionage.

    Image Credit: rabesphoto, Flickr


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  4. 2018 NZ Festival Writers and Readers: Salt, Fat, Acid, Heat Writers and Readers Festivals | RNZ

    Salt, Fat, Acid, Heat: a conversation

    Samin Nostram / Marianne Elliott

    Photo: Aya Brackett / NZ Festival Writers & Readers

    Master these four elements and anything you cook will be delicious says Samin Nosrat, the author of the New York Times best-seller Salt, Fat, Acid, Heat.

    “America’s next great cooking teacher” shared her knowledge with author, activist and foodie Marianne Elliott at the 2018 NZ Festival Writers and Readers.

    Listen to the conversation

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    Listen to the conversation

    In Salt, Fat, Acid, Heat, Samin Nosrat has written a best-selling book on food which takes a new approach to explaining how cookery works.

    Becoming a regular at international book festivals and the subject of lively media interest came as a surprise to Samin, who and grew up in Southern California and is of Iranian heritage.

    She always knew that her mum was an exceptional cook, though.

    “She cooked so much beautiful Persian food for us.”

    Despite spending a lot of her childhood being driven around in the family car on a hunt for the best feta cheese, the best lamb and the best citrus, Samin at first wanted to be a writer.

    After school, she studied English at UC Berkeley’s Northern California campus.

    When someone at her college mentioned a fancy restaurant nearby, Alice Waters’ famed bistro Chez Panisse. Samin had never heard of it. Fine dining just wasn’t part of her life.

    The next year, things changed. Samin fell in love with a man from San Francisco.

    "A big part of how we spent our time together was eating.” 

    But neither had been to Chez Panisse.

    "So we saved our money for seven months and we went to eat there. I was 19, wearing a black tank top and a denim skirt, and we drove up in the Volkswagen convertible, and we had this dinner there and it was amazing.”

    Samin was deeply impressed by the way that in fine dining restaurants “you’re just so exquisitely cared for. Every need was anticipated. They brought you more bread before you ran out. They did everything.”

    When the server brought the dessert (a chocolate soufflé), she demonstrated to the couple how to eat it – poke a hole in it with your spoon and then pour in the accompanying sauce so that every single bite had some sauce with it.

    Photo: Martiapunts / Fotolia

    “So I did that, and took a bite, and [the server] said ‘How is it?’

    "And I said, ‘It’s really good but you know it would be even better if you ate it with a glass of cold milk.’

    "She looked at me and she laughed.

    "I had no idea that a: it was the rudest thing to say to somebody ‘This would be better if you do this thing’, and b: in fine dining, milk is for babies and to drink it after 10am is gross. I think she was charmed so she brought me milk.”

    The server also brought Samin and her boyfriend a glass of dessert wine each to teach them each "the refined approach” to matching food and drink.

    Samin was so inspired by the experience that she applied to work at Chez Panisse part-time while continuing to study, at first clearing tables.

    She was entranced at the professionalism, skill and imagination of the chefs there, and her unexpected career in food began.

    Samin Nosrat

    Photo: credit Aya Brackett

    Samin Nosrat

    Samin Nosrat is a California writer, cook and teacher who learned her kitchen craft under chef and author Alice Waters at California restaurant Chez Panisse, and in Italy alongside Benedetta Vitali and Dario Cecchini.

    She is also a student of poetry, Shakespeare, land stewardship, and journalism (under Michael Pollan, whom she taught to cook).

    Her book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking distils decades of professional experience into four fundamental elements, aiming to give readers knowledge to cook in a confident way.

    Marianne Elliott

    Marianne Elliott

    Photo: NZ Festival Writers and Readers

    Marianne Elliott is a writer and human rights advocate. She served in the United Nations mission in Afghanistan with a focus on human rights and gender issues, and wrote about that in her 2012 book Zen Under Fire: A Story of Work and Love in Afghanistan.

    She co-founded La Boca Loca and Boquita restaurants in Wellington, and co-authored the La Boca Loca Cookbook of Mexican food recipes. Marianne recently stepped down as the co-director of ActionStation, but remains as an advisor.

    This audio was recorded in partnership with 2018 NZ Festival Writers and Readers at Wellington’s Michael Fowler Centre. The next festival is scheduled for March 2020.


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  5. Still Rising: First-Generation College Students a Decade Later

    At 19, Mario Martinez felt fortunate to have escaped his rough neighborhood and enrolled in a community college. But the odds that he would earn his degree and achieve the life he wanted were still against him.


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  6. Shade - 99% Invisible

    Journalist Sam Bloch used to live in Los Angeles. And while lots of people move to LA for the sun and the hot temperatures, Bloch noticed a real dark side to this idyllic weather: in many neighborhoods of the city, there’s almost no shade. He was surprised to find people awkwardly huddled behind telephone poles


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    What will the end of the world’s dependence on oil mean for geopolitics?


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    The seamstresses who sewed soft goods components for space craft and space suits


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  9. Praise Bee

    The Bee which is revered in Judaism, Islam and Christianity


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  10. Michael Drake

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