Shows
BETONE ORIGINALHogy jár jobban egy cég: saját brandcast kiépítés vs. fizetett megjelenésA brandcastek egyik legnagyobb ereje a szakértőépítés, ami a márka hitelességét is növeli. De mi a jó út egy brandnek: ha egy már meglévő podcast csatornával működik együtt, vagy rengeteg pénzért inkább saját csatornát épít? Mire kell figyelni, hogy a tartalom valóban megragadja a hallgató figyelmét? Ebben az epizódban a vállalati imázs és vezetői brandépítés előnyeiről és hátrányairól beszélgettünk, valamint ezek gyakorlati megvalósításáról.
A vendégek Neiz...2025-07-0832 min
Med a peříSpeciál - Jakub SzántóCelý díl najdete už teď na 👉 https://www.forendors.cz/medaperiDebata o tom, jestli je vraždění genocida, nebo ne, a jestli šikana vlastních občanů kvůli příslušnosti k jiné etnické skupině je apartheid. Prý ne, takže je to v poho. To jsme si oddechli. Jakub vypráví, Bořek se diví a David mlčí v bonusové epizodě vašeho oblíbeného podcastu.----------------------------------🎙️ Spotify: https://open.spotify.com/show/2Mu5w0jlG0tdyTJ4JHwxbV👉 Plné díly: https://www.forendors.cz/medaperihttps://instagram.com/borekslezacekhttps://instagram.com/shorfdhttps://instagram.com/podcastove.studi2025-04-0747 min
Knihkupectví LUXORNon-fiction: Čtivo, co nám zahýbalo perspektivouSlepé skvrny - Daniel ProkopBible vagíny - Jen GunterAfrická zima - Tomáš ŠebekProč spíme - Matthew WalkerSlečny - Dita Pepe, Barbora BaronováPohodová produktivita - Ali AbdaalBeton a hlína - Viktorie HanišováJak na ADHD - Jessica McCabeHrdinky - Renáta FučíkováKonec stárnutí - David Sinclair Z...2025-03-1543 min
Eat Your Heartland OutIntro to Canadian Foodways with Kesia Kvill and David SzantoWe are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada’s food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.See Privacy Policy at https://art19.com/priva...2025-02-2055 min
Rangos KatalinHeti Libazsír - Szántó Dávid
Heti Libazsír - Szántó Dávid
2024-10-2429 min
444 podcastekTyúkól#26: A nők fejében nejlonzacskók vannakMég a két héttel ezelőtti adás közben/után merült fel (itt tessék meghallgatni, ha kimaradt), hogy egész egyszerűen nem tudunk jól beszélni a saját testünkről, egyes testrészeinknek már a megnevezése is nehéz. A mai adásban ezt járjuk körül: mi van a testünkkel, miért vagyunk folyton elégedetlenek vele, és hogyan kéne elfogadnunk? Vendégünk Szántó Saci, tanár és képzőművész. Részletesebben: 00:00 - Jubileum...2024-10-031h 26
Vegyesúszás - InfoRádió - Infostart.huA Vegyesúszás magazin 2024. szeptember 5-i adásaMűsorunkban a decemberi rövidpályás úszó-világbajnoksággal foglalkozunk. Nyilatkozik Wladár Sándor MÚSZ-elnök, Szántó Dávid, a szervezőbizottság ügyvezetője, Cseh László, az esemény nemzetközi nagykövete, valamint Schmidt Gábor sportigazgatási és -fejlesztési ügyekért felelős helyettes államtitkár.2024-09-0500 min
Making a Meal of It116: PuddingThis episode ends season one of Making a Meal of It on a sweet note, but also a savoury one, as well as a lofty (but reasonable) proposition for using pudding as an icon for systemic change. Conversations with food scientist Richard Hartel and saucissier-philosopher Nick Amberg show that the proof of the pudding is not just in the eating, but also in a whole series of steps both before and after. Maxime and David ponder the pleasure of nostalgia during ‘Stick This in Your Mouth!’, and the episode concludes with questions proposed by past Food Questionnaire respondents.Gu...2024-06-1853 minMaking a Meal of It115: MushroomsMushrooms are the magical focus of this episode, though we only just touch the tip of their mycelial majesty. Conversations with entrepreneurs Nanae Watabe and Judith Noel Gagnon bridge the worlds of foraging, restaurants, humans, and mycelia, while Maxime and David taste two fungal flavours during ‘Stick This in Your Mouth’. Closing things off is the Food Questionnaire with artist and food scholar, Annika Walsh.Guests:Nanae Watabe is a Japanese and Mexican mushroom enthusiast, spreading fungi to the culinary-minded people of Mexico City. She is fluent in the languages and flavors of Mexico, Japan, and...2024-06-1157 minMaking a Meal of It114: Fish & SustainabilityThis episode is all fish, fishing, and fisheries, including the fluid and dynamic ways that things change when water and humans meet. Conversations with fisheries researcher Kristen Lowitt and pisciculture entrepreneur Nicolas Paquin net out with a hefty catch of ideas about relationships, livelihoods, ecosystems, and innovation. For the fish edition of ‘Stick This in Your Mouth’, Maxime and David peel the metallic lid off a couple of cans of fish, and we close with art-scientist Christy Spackman’s responses to the Food Questionnaire.Guests:Kristen Lowitt is a settler scholar working in the School of Env...2024-06-0457 minMaking a Meal of It113: Meat & PowerThis episode is all about the meaty meatness of meat, including power and privilege, language and taste. Conversations with food scholar Julie Guthman and charcutier-and-butcher Phil Viens cut to the bone when it comes to politics, technocracy, artisanship, and trust. David and Maxime moderate their meat intake during ‘Stick This in Your Mouth’, and physicist (and chili-sauce lover) Liz Ainsbury responds to the Food Questionnaire.Guests:Dr. Julie Guthman is a professor of sociology at the University of California at Santa Cruz. Her research focuses on food system transformation in the United States, including Silicon Vall...2024-05-2859 minMaking a Meal of It112: Voices from the FLOW ProjectThis special episode of Making a Meal of It features 11 short conversations with participants in the FLOW Partnership, a seven-year international food systems research project. The full team met in Montreal in mid-May 2024 to share their progress, plan future research activities, and discuss ways to enable their work to transform food production, policies, and attitudes. Next week’s episode returns to the usual format, but for now, have a listen to the many ways that food, food culture, and food systems are both different and similar around the world.FEATURING:Alison Blay-Palmer on the FLOW PartnershipNicole Cl...2024-05-2138 minMaking a Meal of It111: Sweetness & (Dis)comfortThis episode is all about the sweet, sour, and sometimes bitter taste of sugar—and honey, maple, and molasses! Two conversations unpack the sticky subject, one with food marketing expert Dr. Jordan LeBel, and the other with pastry artist and entrepreneur, Sonya Sammut. David and Maxime taste three sweet substances during ‘Stick This in Your Mouth’, and union organizer (and podcaster sister) Elisabeth Szanto responds to the Food Questionnaire.Guests:Dr. Jordan LeBel professor and researcher in food and experience marketing. Jordan started working in professional kitchens at the age of 12 and has since worked as a c...2024-05-1450 minMaking a Meal of It110: FermentationThis episode is about the dynamic, transformative, ancient, and contemporary process that is fermentation. We also get into feminist theory, the queering of food, and taste in zero gravity during conversations with fermentation experts Joshua Evans and Maya Hey. David and Maxime taste kimchi, miso, and perga (bee bread) in the fermented edition of ‘Stick This in Your Mouth’, and filmmaker Bruce LaBruce responds scrumptiously to the Food Questionnaire.Guests:Dr. Joshua Evans is a senior researcher at the Novo Nordisk Foundation Center for Biosustainability at the Technical University of Denmark in Copenhagen, where he foun...2024-05-0756 minMaking a Meal of It109: RestaurantsThis episode focuses on the design, politics, and economics of restaurants, including some of the reasons that the experience of dining out is a lot more complex than it may seem. One conversation with restaurant design and consumer behaviour expert Dr. Stephani Robson, and another with chef-turned-social gastronomer Christophe Dubois, shed light on the dynamics of cooking and serving food. (The conversation with Christophe is in French—see transcript for English translation.) David and Maxime go humble in the bread-and-butter edition of ‘Stick This in Your Mouth’ segment, and vocalist and drag performer Gabriel Dharmoo responds to the Food Questi...2024-04-3056 minMaking a Meal of It108: Eco-gastronomyThis episode unpacks gastronomy, including the way the concept has evolved in terms of meaning and practices. It also poses the question: Is the holism and complexity of an idea like eco-gastronomy too much for times when socio-political-environmental crises keep us focused on short-term needs? A conversation with Mark Panayiotis Notaras focuses on how an eco-gastronomic social enterprise is working wonders in Timor-Leste, while David and Maxime taste what might be the most important food on the planet. (“important?” hmm…) Finishing things off, author Taras Grescoe responds with wit and wisdom to the Food Questionnaire.Guests:Mark...2024-04-2348 minMaking a Meal of It107a: Gastronomy is dead, long live gastronomy...This mini-episode explains why it’s not the actual gastronomy episode, but is instead a placeholder for the eventual episode 108. Due to a late-arriving bit of bad news, one of the original conversations couldn’t be used, so we’re pivoting and re-editing. In the meantime, and to keep you occupied for the next week, check out the first ever Making a Meal of It crossword puzzle at makingamealofit.com. You can either download and print it out, or play online. And yes, it makes references to past episodes, so you might have to go back and listen again. Enjoy...2024-04-1604 minMaking a Meal of It107: BoozeThis episode takes a few different perspectives on alcohol—including making, serving, drinking, and not drinking it—as well as the benefits, effects, and privileges associated with consuming wine and cocktails. We start with liquids entrepreneur Jean-Sébastien Michel and his many points of view, and then hear from Alessandra Castelli, a food/wine/yoga/wellness educator. The ‘Stick This in Your Mouth’ features two rice-washed cocktails, and biophysicist Ruth Wilkins responds to the Food Questionnaire.Guests:Jean-Sébastien Michel is a former social sciences academic with a fascination for alcohol and prohibition. In 2012, he launched A...2024-04-0954 minMaking a Meal of It106: KitchensThis kitchens episode focuses on the ways in which our cooking spaces enable connection making, both among friends and family as well as within our inner selves and the world of imagination and poetry. Kitchen constructor Hubert Taschereau gives insights into spatial design, while literature scholar Alexia Moyer shares the ways that authors evoke character and place with references to kitchens. David and Maxime get a little spicy during ‘Stick This in Your Mouth’, and designer and artist Dawn Lee responds to the Food Questionnaire.Guests:Hubert Taschereau is the founder and former owner of Gepe...2024-04-0253 min
DuettDuett vendége Cseh DávidA Duett vendége Cseh Dávid dramaturg, színházkutató lesz, aki nemrég érkezett haza Japánból. A műsorban beszélgetünk a japán autentikus színházi formákról, különös tekintettel a nó színházra, amely erős szakralitással bír. De szó lesz a Szélvész után is szép vagy című darabról is, melyet Dávid írt. Az előadás a Vígszínház Házi Színpadán látható, Dino Benjamin rendezésében, Szántó Balázs főszereplésével.2024-03-3157 minMaking a Meal of It105: Media, Tech, and AIThis episode focuses on food media, digital technology in agriculture, and some of the ways in which artificial intelligence might have an impact on cooking, eating, and nutrition. We also get into a few related themes, including food porn, celebrity chefs, data sensors, and the promises and warnings of science fiction. David talks with food scholars Signe Rousseau and Maaz Gardezi to find out where we’ve been and where we’re going when it comes to media and tech, exploring the blurry line between the digital and analog worlds of food. During the ‘Stick This in Your Mouth’ segment...2024-03-2658 minMaking a Meal of It104: Systems in ConflictWe talk a lot about THE food system, but in reality, our world comprises multiple food systems, along with a lot of other kinds of systems, each of them overlapping with, interacting with, and often conflicting with each other. This episode looks at how those interacting systems of systems often produce really challenging types of conflict, whether it’s between colonialism and Indigenous foodways, corporate-exploitative capitalism and nature, or technological systems and sustainability. Guests include food educator Jane Clause, artist-activist Zack Denfeld, and the incomparable systems thinker, astrophysicist, and former Green Party of Canada leader, Amita Kuttner. And oh, ye...2024-03-1952 minMaking a Meal of It103: FatThis episode is all about fat—both eating it and being it—and some of the many ways in which fat and fatness have highly complex effects on our psyches, our well-being, and our societies in general. The visibility (and invisibility) of fat in our worlds is a starting point, followed up with conversations with critical nutrition scholar Dr. Jennifer Brady, fat activist and educator Virgie Tovar, and naturopathic health consultant Deb Oleynik. (Yep, this is a longer-than-usual episode…) David and Maxime taste some unctuous hors d’oeuvres in the aperitivo edition of the ‘Stick This in Your Mouth’ segment, and...2024-03-121h 04Making a Meal of It102: Buying & SellingThis episode focuses on the relationships that underlie the buying and selling of food (and wine), including the ways in which trust is built up through exchange and communication. We start off with some sounds of feedback—but not the awful screechy kind. That’s followed by conversations with Nicolas Fabien-Ouellet of the Montreal Public Markets and Tania Perreault, from the wine bar L’aPéro Buvette. (This conversation is in French—see transcript for English translation.) Both talk about the relationships, cycles, and feedback that make their businesses thrive, while also keeping the commercial aspect as humanistic as possible...2024-03-1249 minMaking a Meal of It101: Food RelationshipsIn this inaugural episode, we set the stage for a season of deep dives into some big food themes, starting with relationality and how the multiple, overlapping ways in which we interact with food make it the most complex and delightful relationship that any of us participates in. The show kicks off with a couple of examples of complexity, one musical, one edible. That leads into a conversation with the philosopher of food, Lisa Heldke, who explains why philosophy is like plumbing—an infrastructure that sits behind the walls of our day-to-day experiences, provides critical services to keep things go...2024-03-1253 minMaking a Meal of It100: How To (make a meal of it)Making a Meal of It is the podcast for eaters of all appetites who want to re-imagine and reinvigorate their relationships with food, food culture, and food systems. This trailer is a kind of “How To” for the show, an introduction to the ways it is conceived and produced. Not that you really need an instruction manual for listing to a podcast... Full episodes will be released starting March 12, 2024.2024-02-1305 min
Wohin damit?Nur kein Marmor: Was für Institutionen brauchen Sammlungen?Die Architektinnen Ella Esslinger und Fabienne Girsberger haben im Dezember 2022 ihre Ausbildung am Departement Architektur der ETH abgeschlossen mit der Diplomarbeit «Bauen im Neubau. Ein Renovierungsvorschlag für die vierte Erweiterung des Kunsthauses Zürich». In dieser Arbeit haben sie sich mit dem kontrovers diskutierten Neubau von David Chipperfield gewidmet und einiges ausgelöst.Gastgeber Alain Gloor trifft die beiden vor Ort im Erweiterungsbau, wo sie gemeinsam über hochwertige Marmorböden und goldige Gönner:innen, «veraltete Neubauten» und die Museen der Zukunft, unpräzise Begriffe und übermächtige Oberflächen nachdenken.Du hast Fragen, Inputs oder Kr...2023-10-1727 minVegyesúszás - InfoRádió - Infostart.huA Vegyesúszás magazin 2023. október 12-i adásaAdásunkban egy hosszabb interjút hallhatnak az olimpiai bronzérmes, világbajnok Kapás Boglárkával, aki már az ötödik olimpiájára készül. Nyilatkozik Szántó Dávid is, a jövő heti budapesti világkupaverseny szervezőbizottságának vezetője.2023-10-1200 min
Tripla-dupla Podcast147. rész - Szurkolói zóna #2Az idei szezont egy igazán különleges módon, két epizódban harangozzuk be. És ezúttal a szurkolóké a főszerep!
Lehet valaki bármekkora szakértő, annál jobban valószínűleg úgysem tudja, hogy mi a helyzet egy csapat háza táján, mint az adott gárda szurkolója. Ezért a 2022/23-as bajnoki szezon felvezetéseként mind a 14 NB1-es csapat egy-egy szurkolójával beszélgettem az adott csapat tavalyi szerepléséről, az idei célokról, a játékoskeretről és a klub-szurkolótábor kapcsolatról.2022-09-292h 04Vegyesúszás - InfoRádió - Infostart.huA Vegyesúszás magazin 2022. június 16-i adásaMűsorunkban a vb kezdése előtti legfontosabb információkról beszél Szántó Dávid operatív igazgató, emellett a szakmai várakozásokról Sós Csaba szövetségi kapitány nyilatkozik.2022-06-1600 minVegyesúszás - InfoRádió - Infostart.huA Vegyesúszás magazin 2022. május 19-i adásaA budapesti vb-ről nyilatkozik Wladár Sándor, a szervezőbizottság és a MÚSZ elnöke, Szántó Dávid operatív igazgató és az olimpiai bajnok mellúszó Kovács Ágnes is, majd megszólal az Acropolis Openen remeklő Szabó Szebasztián edzője, Petrov Iván is.2022-05-1900 min
Top Club Chart Europa Plus — слушать танцевальную музыкуTOP CLUB CHART #341 - 13 ноября 2021Подкаст «Top Club Chart» выходит каждый понедельник. Подпишись на нас в Apple Podcasts, Castbox и Google Podcasts, чтобы не пропустить новые эпизоды. Комментарии, вопросы и пожелания отправляй на t.bodrov@europaplus.ru Ведущий и продюсер: Тимур БодровСаундпродюсер: Ярослав ЧернобровРедактор: Артём Сорин Редактор подкаста: Алексей Абрамов
1. Spiller ft. Sophie Ellis-Bextor - Groovejet [Purple Disco Machine & Lorenz Rhode Remix] (25 место)
2. Solardo & Maur - Power (24 место)
3. Junior Jack - Stupid Disco (David Penn Remix) (23 место)
4. Disciples & Dennis Ferrer ft. James Yuill - Whisper (John Summit Remix) (22 место)
5. Alexander Popov & Paul Oakenfold - Angel (21 место)
6. Matvey Emerson, Szanto Denis & Mathew V - How to Love (РЕЗИДЕНИЯ)
7. Noizu x Disciples x MOYA - Catch My Love (20 место)
8. Guz, Ferreck Dawn - Kush (19 место)
9. MEDUZA ft. Hozier - Tell It To My Heart (18 место)
10. Joshwa & Lee Foss - My Humps (17 место)
11. Roger Sanchez x Oliver Heldens - Another Chance (16 место)
12. Ferreck Dawn x Jem Cooke - Back Tomorrow (15 место)
13. Matisse...2021-11-151h 39
444 podcastekKarácsony ledagadttörpézi Dzsingisz kánt, valamint hallevek rózsaszín trikóban00.00: A három halleves. Dráma. Benne: chilcano-recept a nagy Pinterestről. Braun András: Pontyhalászlé, 1995. 08.00: Tom Yum Pla, de Bede valójában a Tom Kha Pla levesre gondolt. 09.30: Shui Zhu Yu (a Spicy Fish már nyitva, meg lehet próbálni). 12.10: Shane MacGowan kedvenc levese. 13.50: Sidi Péterből egyszer még Rejtő Jenő lesz. 16.20: Tonya Harding-film (nem a szex-!). 17.00: A magyar bringasport előtűnik a semmiből. A sztárcsináló csömöri klub. 18.15: Vas Blanka kerékpáros szupertehetség fácséja.2021-05-161h 10
Bizalmi Kör - Business TalksBusiness Talks - 2021. február 26. teljes adásBusiness Talks Mozgás: A többszörös Ironman győztes Kropkó Péter extrém teljesítményről és felkészülésről mesél nekünk.Business Talks Aktuális: Nagy-Szász Istvánnal, a CPI Hotels Magyarországért felelős vezetőjével a szállodák újranyitásáról beszélgetünk.Business Talks Tech: Ismered a mágneshorgászatot? Vinczellér Dávid, a Mágnes Horgászat alapítója vezet be minket a különleges hobbiba.Business Talks Trend: Várdy Zoltán vállalkozásfejlesztési mentor, tré...2021-02-261h 22
VIP páholyVIP Páholy - Szántó DávidSzántó Dávid, az Úszó Nemzet Program projektvezetője2021-02-0118 min
ProPod - Produktivitás PodcastEpisode 34: TestbeszédLinks:Benkő Vili - VideóGetting Things Done® - David Allen's GTD® Methodology2020-11-1035 min
ProPod - Produktivitás PodcastMiért csinálod azt, amit csinálsz?Simon Sinek - Kezdj a miérttel (https://hvgkonyvek.hu/konyv/kezdj-a-mierttel)
Prince Ea (https://www.youtube.com/user/thamagicsho2003)
Kende-Hoffer Krisztina Istagramja (https://www.instagram.com/khk_tmc)
David Allen - Hatékonyságnövelés stresszmentesen (https://hvgkonyvek.hu/konyv/hatekonysagnoveles-stresszmentesen-gtd)2019-10-0700 min
Szempillantás105. Álmok, ízek, fűszerekA mai adásban teljesen átadtuk magukat az ízeknek, illatoknak és a fűszereknek, Szabó Jucus az 5 hozzávaló gasztrobloggere jóvoltából! Amiről szó lesz: egy álom megvalósulása, gyors főzési tippek, a csajszombat története, mikor olvas egy anyuka, akinek nincs ideje és jövőbeni tervek.
Gyertek, tartsatok velünk ezúttal is!Special Guest: Jucus.Links:Michelle Obama: Így lettemPhil Knighta: Nike-sztoriHosszú Katinka Szántó Dávid: A magyar Iron Lady2019-05-2837 min
Second ChancesA Special Year-End RecapComedians ANT and Greg Baldwin talk about the year that was 2017, their guests and how the podcast got started. Enjoy! A special thanks to all of our guests: Margaret Cho, Jay Westbrook, Utkarsh Ambudkar, Perez Hilton, Stephanie Shullman, Hugh Sheridan, Eric Lampaert, Ian Harvey, Joey Feldman, Rocco Stowe, Paul Casey, Ritch Shydner, PJ Stahl, Gerry Feltman, Elaine Hendricks, Terri McDonald, Alex Plank, Jimmy Shin, Carnie Wilson, Greg Cope White, Cort McCown, Mary Carey, Maury Sterling, Jamie Kennedy, Anna David, William Constantine, Amy Dresner, Willie Aames, Tony Tripoli, Alishia Ochse, Elissa Rosenthal, Bobby Lee, Greg Behrendt, Mara Shapshay...2017-12-3117 min
Second ChancesMiles Szanto’s Mother was “Joan of Narc”A working actor since age 8, Miles Szanto saw two sides of life—the privileged life of a working actor and the concrete walls of jail. His parents were addicted, then clean, then addicted, trafficking, in prison…he felt ashamed of his blood and felt unsafe, but acting saved him, and keeps saving him. The greatest lesson he is learning now is to not let external forces validate how he feels about himself; that he has worth no matter what happened in the past or what he is working on. Miles has been working professionally as an actor sinc...2017-12-2457 min
Eat ItEat It - 20 November 2016Today we took a slightly academic turn and had a traditional educational mix of theory and prac... first up we spoke to the Eco Gastronomy Project's David Szanto and the Symposium of Australian Gastronomy's Kelly Donati about the 21st edition of the upcoming Symposium event.Next up we took some time in the kitchen of Richmond's Union Dining to cook some snapper with their brilliant chef Nicky Reimer.We finished today's show talking to Deakin University's Professor Russell Keast, who has an interesting background combining academic degrees with a chef's qualification. We chatted about his...2016-11-2050 min![Irodalmi lépegető [Tilos Rádió podcast]](https://tilos.hu/upload/episode-new/irodalmi-lepegeto.jpg)
Irodalmi lépegető [Tilos Rádió podcast]Bimbószájú Bözske-hugom-bugom csalóka körtemuzsikáiHangzó irodalom MixcloudLevelibékák, varangyokMóra Ferenc – A békapásztor (Mádi-Szabó Gábor)Móra Ferenc – A bársonyosi kanászokMorricone – The Italian ThemeAutumn Leaves –Móra Ferenc – Dióbél-királykisasszony (Domján Edit)David Carroll and his Orchestra – In a Little Spanish TownMóra Ferenc – A mi pókunk (Gábor Miklós)The New Westminster Orchestra – A Wonderful GuyDavid Carroll and his Orchestra – Besame Mucho / HeartachesMóra Ferenc – Kótyonfitty királyfi almája (Bessenyei Ferenc)The New Westminster Orc...2015-07-191h 31