Shows
Castback PodcastCastback Hype 217: A Grande Aposta (2015)Olá, queridos Castbackers! No episódio Hype de hoje vamos abrir os gráficos, quebrar a quarta parede e entender como o sistema financeiro quase implodiu com A Grande Aposta (The Big Short, 2015), dirigido por Adam McKay! Jon Souza, Nicollas Kdouk e Edu Schnaider revisitam esse filme afiado e didático que transforma a crise imobiliária de 2008 em um espetáculo ácido, sarcástico e surpreendentemente divertido, acompanhando um grupo de “outsiders” que percebeu antes de todo mundo que o mercado estava condenado ao colapso.Com um elenco afiadíssimo — Christian Bale, Steve Carell, Ryan Gosling e Brad Pitt — o filme...
2026-01-0856 min
How Did I Get Here? With Ryan PoliSeason 2, Episode 19 - Sam Tucker of Village Bakery and ProvisionsIn the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's).The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about what it means to break bread with a neighbor or stranger, Sam's journey to starting his own bakery, and...
2025-11-141h 19
Progresivna SUZA247 Host Mix I Progressive Tales with Aćim247 Host Mix I Progressive Tales with Aćim
Trackllist:
1. Deephope, Kanedo - Shared Vision (BIG AL Remix) [DeepStiched]
2. Nikita Grib - Rassvet (Dnl Mike Remix) [RADI MIRA I LUBVI]
3. S.Brain - Voices (Extended Mix) [Artist Intelligence Agency Aia]
4. RYAN (CU), VegaZ SL - Believe In The Beauty (Original Mix) [The Soundgarden]
5. Ethereal Mist - Away From Home (Original Mix) [The Soundgarden]
6. Gorkiz, Andre Moret - Soul Encounters (Original Mix) [CONCATENATE]
7. Microdub - Aristophanes (Original Mix) [The Soundgarden]
8. K Loveski - Amuja (Unusual Soul Remix) [WARPP]
9. Poli-Poli - Plastic Fantastic (Original Mix) [The Soundgarden]
• Soundcloud: https://soundcloud.com/milija-a-im-a-imovi
• Instagram: https...
2025-10-181h 00How Did I Get Here? With Ryan PoliSeason 2, Episode 18 - Alicynn Fink of Emmer & Rye Hospitality GroupManaging partner of Michelin Starred hospitality group Emmer & Rye, Alicynn Fink handles the financials, PR & marketing, and HR of the now twelve-restaurant-strong F&B juggernaut. Fink's diligence and passion for all things culinary led her to attain a Master's Degree in Food, Culture, and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. She has used her high-level understanding of her community and encyclopedic knowledge of sustainability, seasonality, and hospitality to aid in the opening of a slurry of successful restaurants across Central Texas.Ryan and Alicynn talk about balance, juggling a not-insignificant amount o...
2025-09-261h 06How Did I Get Here? With Ryan PoliSeason 2, Episode 17 - Ali Clem of la BarbecueChef and owner of Austin's la Barbecue, Ali Clem is the proud leader of one of the few Michelin-starred barbecue joints in the world. With a clear mindfulness and patience that only a true pit-master can develop, Clem has transformed la Barbecue into a staple for brisket-lovers around the globe.Ryan chats with Ali about all things barbecue, from technique and ingredients to the esteemed restaurant's humble beginnings as a roadside trailer operating under fellow bbq legend John Mueller. Join us as we take a deep dive into the inner workings of this Texas mainstay.
2025-06-131h 07How Did I Get Here? With Ryan PoliSeason 2, Episode 16 - Nick Tamburo of Smithereens (NYC)In this episode, Ryan sits down with celebrated chef Nicholas Tamburo, who recently opened his seafood-focussed concept, Smithereens, in the East Village. Tamburo has worked his way through several venerable culinary establishments over the years, including a long tenure at Momofuku (both Ko and Nishi) as well as being part of the opening team for fellow East Village favorite Claud. Now, he's breaking down the pieces of his experiences across these lauded kitchens and rebuilding them into something greater than the sum of their parts with his own space and his own menu. Check out Sm...
2025-06-0647 minHow Did I Get Here? With Ryan PoliSeason 2, Episode 15 - Kevin Fink of Emmer & RyeKevin Fink is an extraordinary chef and restauranteur who, as owner of Emmer & Rye hospitality, has opened a myriad of acclaimed restaurants in Austin, TX (Emmer & Rye, Hestia, Canje, Nicosi, and Kalimotxo just to name a few). With a strong focus on hospitality and seasonality, Fink and his team strive to highlight so many different styles of cuisines across their impressive roster of eateries. Ryan and Kevin talk about managing and operating such a large number of spaces, what makes a "good" restaurant a "great" restaurant, and, of course, Fink's humble beginnings in the kitchen that allowed him to...
2025-04-251h 02How Did I Get Here? With Ryan PoliSeason 2, Episode 14 - Amanda Rockman of Rockman ATXIn this Austin-edition of the Ryan Poli Podcast, Ryan chats with Amanda Rockman, veteran pastry-chef and recipient of multiple Jean Banchet Awards + James Beard semi-finalist. The two personalities chat about the perils of opening a new space, overcoming unforeseen obstacles, and finding the balance between emotional connection and business.Check out Rockman here:rockmanatx.com
2025-04-041h 19How Did I Get Here? With Ryan PoliSeason 2, Episode 13 - Tavel Bristol-Joseph of Emmer HospitalityIn this week's episode, Ryan has a particularly philosophical chat with Tavel Bristol-Joseph. Bristol-Joseph is the Director of Hospitality, co-owner, and pastry chef for Emmer Hospitality. He recently launched his dessert-bar concept, Nicosi, which features a playful, inventive take on the post-dinner staple. Tavel and Ryan discuss coming to America from Guyana, culinary school, their take on hospitality, and reinventing the culinary wheel, so to speak.Check out Emmer & Rye Hospitality Group here:emmerhospitality.com
2025-03-211h 07How Did I Get Here? With Ryan PoliSeason 2, Episode 12 - Matthew Odam of Austin American-StatesmanThis week's episode is a doozy. Ryan chats with esteemed Austin restaurant critic Matthew Odam about city development, memes, AI, and pretty much everything in between. Oh, there may be some discussion about food in there, as well. Please enjoy this exceptionally comedic pair of FRIENDS as they navigate the world's problems.Check out Matthew's writing here:statesman.com
2025-03-071h 21How Did I Get Here? With Ryan PoliSeason 2, Episode 11 - Khalil Arnold of Arnold's Country KitchenOur next guest needs little introduction. Arnold's Country Kitchen has been a Tennessee mainstay since its opening in 1982 by Jack and Rose Arnold. The classic meat and three serves up some of the best, heartiest meals in the Southeast, with a no-frills focus on tradition and food made from scratch. Khalil continues his father's vision of good food with a healthy dose of hospitality as Arnold's reaches well into 40+ years of operation.Check out Arnold's here:arnoldscountrykitchen.com
2025-02-211h 10How Did I Get Here? With Ryan PoliSeason 2, Episode 10 - Brad Daniels of TresiniRyan has a borderline-unhinged chat with chef Brian Daniel, owner and head chef of Tresini, a celebrated Italian "bar and cucina" in the Philadelphian suburbs (Ambler, PA). They touch on many topics, from old school kitchen rhetoric to the strategies of opening a new restaurant amidst a heavily saturated market. Don't worry if that sounds daunting, though, there are plenty of hilarious tangents and rants along the way.Check out Tresini here:tresiniambler.com
2025-02-071h 22
Nashville Fit Media Podcast NetworkFROM FINE DINING TO NASHVILLE'S HOT SPOT: RYAN POLI'S RECIPE FOR SUCCESS | MUSIC CITY MINDSET PODCAST On this episode of Music City Mindset, hosts Deon Giddens and Blake Harris sit down with renowned chef and IGGY's restaurant owner Ryan Poli to talk about his journey in the culinary world, building a brand in Nashville's booming food scene, and what it takes to create a standout dining experience. From high-end kitchens to opening one of the city's most talked-about restaurants, Ryan shares his insider knowledge on branding, hospitality, and staying ahead in the competitive restaurant industry. Whether you're a foodie, entrepreneur, or someone chasing a dream, this episode is packed with insights, inspiratio...
2025-02-041h 01How Did I Get Here? With Ryan PoliSeason 2, Episode 09 - Aaron Franklin of Franklin BarbecueIn this episode, chef Ryan takes the podcast all the way to Austin, TX to chat with legendary pit-master, author, recipient of James Beard's "Best Chef" award, and recognized member of the American Royal Barbecue Hall of Fame, Aaron Franklin. The chefs talk about going from a small BBQ operation on the side of the interstate to being an internationally acclaimed restaurant, nerd out about grills and fire-building, and talk about what's next for the Franklin family.Check out Franklin's Barbecue here:franklinbbq.com
2025-01-251h 07How Did I Get Here? With Ryan PoliSeason 2, Episode 08 - Michael Hanna of St. Vito FocacciariaIn this episode, Ryan chats with chef/owner of St. Vito Foccaciaria Michael Hanna about guerrilla tactics in finding investors, opening a restaurant, and how the journey from fast-casual fry-cook to owner and head chef of a celebrated Italian restaurant has shaped his relationships both in and out of the kitchen.Check out St. Vito here:stvitonashville.com
2025-01-101h 05How Did I Get Here? With Ryan PoliSeason 2, Episode 07 - Greg Kuzia-Carmel of Canteen, CamperToday's episode tackles some big, albeit heady, ideas. Is AI going to change the restaurant industry? How about the way we interact with each other as a whole? Will Ryan's prophetical musings on Gen-Z come true? Listen in to find out what this week's guest, chef Greg Kuzia-Carmel, thinks. Kuzia-Carmel runs both Canteen and Camper out of Menlo Park, CA. Rooted in relaxing, "normal" experiences with top-notch cuisine, the celebrated chef and restauranteur wanted to bring a sense of community and lucidity to a tech-driven region of the Golden State. His emphasis on hospitality and carefully sourced s...
2024-10-181h 54How Did I Get Here? With Ryan PoliSeason 2, Episode 06 - Joe Frillman of Daisies ChicagoIt's been a hot minute since we've had an episode pop up on the podcasting airwaves, but we're back at it with esteemed guest Joe Frillman from Daisies (Chicago, IL). Frillman utilizes seasonal, hyper-local ingredients for his restaurant concept in Logan Square, drawing on his brother (Tim Frillman of Frillman Farms) to provide the freshest produce for his delightful array of vegetable-forward dishes and his time spent abroad for his inventive pasta dishes.In this episode, Ryan and Joe talk about getting started as a chef, travel (notably the difficulty of transporting knives on a plane), cheesemaking...
2024-07-121h 38
The Solid Verbal College FootballRanking College Football Coaches with the xDABO Scale - Part 1In response to ESPN.com's recent ranking of the top 10 coaches in college football, Ty and Dan concoct and discuss the xDABO Scale, their hand-crafted metric for figuring out the best coaches in the sport. In this college football podcast episode, a debate over how the biggest names in the game stack up.Coaches Discussed in Part 1: Kirby Smart, Ryan Day, Dabo Swinney, Kyle Whittingham, Kalen DeBoer, James Franklin, Mike Gundy, Mike Norvell, Steve Sarkisian, Dan Lanning, Chris Klieman, Brian Kelly, Lance Leipold, Lane Kiffin, Luke FickelThe full chart of our rankings thru Part 1...
2024-04-111h 23
Castback PodcastCastback Hype 124: Dois Caras LegaisOlá, queridos Castbackers! Finalmente chegamos ao Youtube! Agora o Castback Hype é ao vivo, toda quinta, às 21h! Inscreva-se no nosso canal (Castback Podcast) e ative o sininho. Mas não se preocupe! Se você prefere continuar ouvindo pelo Spotify ou seu app favorito, ele continuará chegando toda quinta, às 17h, como sempre! No episódio de hoje, escolhido pelos Castbackers Gold, trouxemos Dois Caras Legais. Jon Souza, juntamente com Edu Schnaider e Rodrigo Poli trazem todos os detalhes do filme, da importância da comédia pastelão, as semelhanças com outras obras e a química perfeita entre Russell Crowe...
2024-04-041h 19How Did I Get Here? With Ryan PoliSeason 2, Episode 05 - Andres Lara, Pastry ChefRyan goes deep with pastry chef extraordinaire Andres Lara. The two share a conversation about cooking, working with people above their paygrade while they were getting started, and the memorable, tangible moments that made lasting impressions on them both in and out of the kitchen.Check out chef Andres Lara here:instagram.com/andresflara
2024-02-231h 51How Did I Get Here? With Ryan PoliSeason 2, Episode 04 - Jim Myers of Elliston Place Soda ShopLongtime food columnist of the Tennessean Jim Myers left the food critic world to become a restaurant proprietor. His latest venture seats him comfortably in a General Management role at Nashville's historic Elliston Place Soda Shop. Originally opened in 1939, the midtown staple was acquired in 2019 by Tony and Lisa Giarratana. While the classic shop has gotten a much needed facelift, most of the elements remain true to the history and culture of the place. Myers and Ryan talk through the history of Nashville as a chili-parlor town (long before becoming synonymous with our friends to the north in Cincinnati...
2024-01-121h 07How Did I Get Here? With Ryan PoliSeason 2, Episode 03 - Colby Rasavong of Bad IdeaChef Colby Rasavong sits down with Ryan to chat about his new restaurant concept, Bad Idea. A native of Alabama, Rasavong calls upon his Laotian heritage to infuse his food with Southeast-Asian flavors. Working under esteemed chef Sean Brock at Husk and Audrey, Rasavong honed his culinary skillset, which comes across in the beautifully-plated dishes coming out of the kitchen at Bad Idea.Check out Bad Idea here:badideanashville.com
2024-01-051h 14How Did I Get Here? With Ryan PoliSeason 2, Episode 02 - Jackie Gutierrez-Jones of Eater MagazineNashville-via-Miami food journalist Jackie Gutierrez-Jones is editor of, and longstanding contributor to, the Nashville branch of Eater magazine. Contrary to what one may think, her culinary musings and professional journalistic approach to food certainly haven't soured her taste (play on words intended) to Nashville's burgeoning food scene. She has become a vocal champion for some of our cities finest eateries both old and new, using her platform as more of an educational and awareness tool than your run-of-the-mill food critic.Jackie and Ryan discuss her transition from graphic design into journalism, current goings-on in the N...
2023-12-081h 18How Did I Get Here? With Ryan PoliSeason 2 Premiere | Episode 01 - Tim Hollingsworth of OtiumRyan sits down with award-winning chef and restaurateur Tim Hollingsworth. The guys reminisce about their days at the French Laundry, finding balance between the industry and personal life, and Hollingsworth's "elevated fast food" pop up, Chain.Tim Hollingsworth grit his way through the industry, from working as a line cook in his teenage years to cooking at some of the world's finest restaurants. Hollingsworth has received multiple awards, including the Bocuse d'Or and recognition from the James Beard Foundation as "Rising Chef Star of the Year." He has also appeared on several culinary television programs, such as T...
2023-12-011h 24How Did I Get Here? With Ryan PoliEpisode 25 - Nicholas RomeroChef Nicholas Romero stopped through town to help out in the kitchen at Ryan's new Nashville restaurant venture, Iggy's. During the episode, Ryan and Nick discuss the chef's many successful fine-dining ventures, reminisce on old times, and that one time Ryan accidentally worked at Disneyland. Nicholas Romero has been the Chef de Cuisine at a number of well-praised restaurants over the years, including Los Gatos, CA's Manresa (three Michelin stars), Chicago's Smyth, and Grace (also in Chicago, where he won best chef de cuisine at the seventeenth annual Jean Banchet Awards in 2014 ). His culinary expertise and lifelong k...
2023-08-0458 minHow Did I Get Here? With Ryan PoliEpisode 23 - Tony Mantuano of YolanJames Beard award winner and Michelin-starred chef Tony Mantuano has a deep history of fine-dining, from opening Chicago's Spiaggia to his current home at the Joseph Hotel in Nashville, he has never compromised on quality food and an elevated sense of service-focussed accoutrements. Chef Ryan Poli talks with Tony about bringing the first fine Italian dining restaurant to America and how that journey has shaped Mantuano's vision for his subsequent ventures in the culinary world.Unfortunately, we ran into some brief technical issues regarding audio during the taping of this episode, but we feel that Tony's story...
2023-07-281h 20How Did I Get Here? With Ryan PoliEpisode 22 - Philip Krajeck of Rolf & Daughters, FolkIn the 22nd episode, chef Ryan Poli talks with Philip Krajeck, chef of both Rolf & Daughters and Folk restaurants in Nashville, TN. Serving up some of the best pastas and pizzas in town, respectively, Rolf and Folk have become hotspots of the local food scene. Ryan and Philip talk about how the acclaimed chef got into pasta making, how he landed in Nashville, and the importance of the dining experience. Check out Rolf & Daughters and Folk here:rolfanddaughters.comgoodasfolk.com
2023-07-071h 11How Did I Get Here? With Ryan PoliEpisode 21 - Ernie Vales, Graffiti ArtistIn the mid-80s, Ernie Vales began spray painting trains with his friends. Eventually, a thrilling hobby turned into a lifelong career, as he pioneered the popular 3D-style known today, collaborated with massive brands (Pepsi, Google), and made a name for himself in the upper-echelons of the street art world. Ryan and Ernie talk about the talented artist's start in New York, the influence of music and food in inspiring him to create, and how he came to be known as a true force in both the underground graffiti community and corporate art space.Check o...
2023-06-301h 17How Did I Get Here? With Ryan PoliEpisode 20 - LeeAnn Cherry of Bear Creek FarmsLeeAnn Cherry, co-founder of Bear Creek Farm in Leipers Fork, Tennessee, raises some of the best beef in America. With a strong emphasis on home-grown feed, sustainability, and pasture-raised cattle and hogs, their product has become a kitchen staple for both professional chefs and at-home cooks in the region.Ryan and LeeAnn discuss the humble origins of her family-owned operation, the difficulties and tribulations of running a sustainable farm, and whether or not you should feed your cattle Skittles.Check out Bear Creek Farm here:bearcreekbeef.com
2023-06-231h 11How Did I Get Here? With Ryan PoliEpisode 19 - Rachel Lehman of Crema Coffee RoastersOn the 19th episode, chef Ryan Poli goes deep into all things coffee with Rachel Lehman, owner and proprietor of one of Nashville's best coffee spots, Crema. With a massive focus on quality and ethical sourcing, Crema Coffee Roasters go above and beyond to ensure they are bringing the best product to the consumer. We also learned the innermost complexities about how coffee goes from the ground to your cup, and it's much more involved than we could have ever imagined.Check out Crema here:crema-coffee.com
2023-06-161h 11How Did I Get Here? With Ryan PoliEpisode 18 - Kris Esqueda & Ryan CostanzaIn this week's episode, Ryan does something rather unorthodox by sitting down with two of his friends to talk horror stories starting out in the restaurant industry and to share their knowledge and experience traveling the globe. Kris Esqueda, formerly of 3 Michelin-Starred Saison Hospitality Group in San Francisco, now resides in Nashville and has left the restaurant world for a real estate venture. Ryan Costanza, whose combination restaurant/sake bar/bodega concept Present Tense just opened its doors, is a world-traveler and appreciator of culinary cultures from around the globe.The guys talk everything from getting started...
2023-05-192h 00How Did I Get Here? With Ryan PoliEpisode 17 - Leina Horii and Brian Lea of KisserHusband and wife duo Leina Horii and Brian Lea are both no strangers to the culinary arts. Having both worked extensively at a number of high-profile restaurants, including Husk, Bastion, Le Sel, and Catbird Seat, the pair launched their own homage to Japan's "kissaten," which roughly equates to the Western concept of a cafe, in 2023. Ryan talks to the owners and chefs about opening their first restaurant, the influence of travel and tradition on their cuisine, and how they both came up in the restaurant industry.Check out Kisser here:kisserrestaurant.com
2023-05-121h 16How Did I Get Here? With Ryan PoliEpisode 16 - Chad Koeplinger of Adventure TattooChad Koeplinger is a tattoo artist and lover-of-all-things-food based in Nashville, TN. In this episode, Ryan and Chad discuss the golden moment that first interested Koeplinger in food, how his culinary experiences have affected his perspective on art, and, of course, how he came to be one of the Southeast's most revered tattooists.Check out Adventure Tattoo here:adventuretattoo.com
2023-04-281h 54How Did I Get Here? With Ryan PoliEpisode 15 - Mark Bolton of Rolf & DaughtersNashville-via-Chicago chef Mark Bolton joins Chef Poli in episode 15 of the podcast. Originally hailing from Kentucky, Bolton cut his teeth in the Chicago culinary world in such esteemed establishments as Boka, Tru, and The Loyalist. Since moving to Nashville, the talented chef has found a home with the team behind two of Nashville's best restaurants, Rolf & Daughters and Folk.Check out Rolf & Daughters here:rolfanddaughters.com
2023-04-211h 07How Did I Get Here? With Ryan PoliEpisode 14 - Steve Newman of Regalis FoodsIn episode 14, Ryan chats with Steve Newman, Sales Director of Chicago's premiere rare food importer, Regalis Foods. They discuss Newman's roles in various restaurants before settling into his Sales/Importer role at Regalis, how the business model was forced to change during the pandemic, and a myriad of other philosophical nuggets of wisdom. Check out Regalis Foods here:regalisfoods.com
2023-04-141h 01How Did I Get Here? With Ryan PoliEpisode 13 - Amanda Shulman of Her Place Supper ClubRyan sits down with up-and-coming Philly chef Amanda Shulman. Shulman has honed her culinary expertise over a long period of time, working at famed restaurants like Vetri Cucina, Momofuku Ko, and Joe Beef in Montreal. Now, she brings a relaxed dinner-party vibe to her charming space in Philadelphia that feels more like a dinner at an old friend's house than a restaurant. Ryan and Amanda discuss the kitchen grind, the trials and tribulations of opening a restaurant, and what's next for the blossoming chef.Check out Her Place here:herplacephilly.com
2023-04-071h 14How Did I Get Here? With Ryan PoliEpisode 12 - Nick Rooney of Black Dynasty RamenRyan chats with Chef/Owner of the beloved Nashville-based, punk-rock ramen hotspot, Black Dynasty Ramen. Chef Rooney walks us through his tumultuous journey to becoming a chef and how he started a secret ramen house in an unlikely market and how he continues to grow his dream into a reality.Check out Black Dynasty Ramen here:blackdynastyramen.com
2023-03-311h 25How Did I Get Here? With Ryan PoliEpisode 11 - Jenner Tomaska of EsméIn this week's episode, chef Poli talks with longtime friend Jenner Tomaska, chef and owner of the Michelin-starred Esmé in Chicago. The chefs discuss the culinary landscape of Chicago, the trials and tribulations of opening a new restaurant, and Esmé's unique capacity to link visual art to its food.Check out Esmé here:esmechicago.com
2023-03-241h 30How Did I Get Here? With Ryan PoliEpisode 10 - Alex Talbot of Ideas in Food, Curiosity DoughnutsIn the tenth episode of HDIGH, Chef Ryan Poli sits down with Alex Talbot, proprietor of decorated blog Ideas in Food, author of a handful of well-received cookbooks, and chef/owner of Curiosity Doughnuts. Over the years, Ideas in Food has garnered a massive cult following of dedicated chefs, eager to see what new tricks can be pulled from Talbot's often-wild culinary experiments. Ryan and Alex talk about getting started in the culinary world, working hard shifts, how to make the dream work (even when it seems impossible), and why the eccentric chef chose to get into the donut bu...
2023-03-171h 39How Did I Get Here? With Ryan PoliEpisode 09 - Marc Vetri of Vetri CucinaIn the ninth episode of Season 1, Ryan chats with legendary Philadelphia chef and restaurateur Marc Vetri. Vetri Cucina has become a longstanding staple of the Philly culinary community and has been serving classic italian dishes since 1998. Chef Vetri has been recognized by the James Beard Foundation a countless number of times for his culinary expertise, outstanding service, and for his contribution to the culinary literature sphere (his book Mastering Pizza was nominated in 2016). Ryan and Marc get to the bottom of the highly-praised chef's deep love and appreciation for cooking and running successful restaurants.Check out Marc V...
2023-03-101h 04How Did I Get Here? With Ryan PoliEpisode 08 - Shola Olunloyo of StudioKitchenRyan sits down with Shola Olunloyo, chef-owner of Philadelphia's StudioKitchen. At StudioKitchen, Olunloyo works with restaurants and food equipment manufacturers to employ the latest tech in crafting new, unique flavors. Originally from Nigeria, the lauded chef shares his story and, of course, answers the question: "how did I get here?"Check out StudioKitchen here:studiokitchen.com
2023-02-241h 21How Did I Get Here? With Ryan PoliEpisode 07 - Greg Vernick of Vernick Food & DrinkRyan sits down with restaurateur and professional chef Greg Vernick, who owns a slew of well-celebrated restaurants in Philadelphia (Vernick Food & Drink, Vernick Fish, Vernick Wine, Vernick Coffee Bar). The award-winning chef talks about his beginnings in the industry, working alongside some legendary chefs (e.g. Jean-Georges), and how he came to be the owner and operator of a highly regarded restaurant empire spanning multiple disciplines in a competitive city.Check out Vernick here:vernickphilly.com
2023-02-171h 31How Did I Get Here? With Ryan PoliEpisode 06 - Rod Markus of Rare Tea CellarRyan sits down with the tea wizard himself, Rod Markus, who has built a strong reputation for being able to get his hands on rare and unique food and drink products from around the globe. Headquartered in Chicago, Rare Tea Cellar provides chefs and consumers alike with impressive, standout ingredients that allow for elevation to the Michelin-Star level. Of course, it all began with Markus and his love of tea.Check out Rare Tea Cellar here:rareteacellar.com
2023-02-1053 minHow Did I Get Here? With Ryan PoliEpisode 05 - Mindy Segal of Mindy's BakeryIn the fifth episode, Ryan gets deep with Mindy Segal, legendary pastry chef and lovable, introspective guru of all things balanced. The James Beard award-winner comes from a legacy of baking and has built quite the pedigree of her own over the years. Now, she seems to have struck a perfect balance of her own with her newest bakery concept in Chicago's Bucktown neighborhood.Mindy and Ryan talk about meditation, psychoactive herbs, finding peace within yourself, and--of course--pastries.Check out Mindy's Bakery here:mindysbakery.com
2023-02-031h 05
Tales From The BridgeA Chat with Kim Stanley RobinsonWe are thrilled to have Kim Stanley Robinson join us on the bridge to discuss the impact of his latest novel, The Ministry for the Future. Stan's writing career has spanned almost 50 years, and he has won World Fantasy Award, the BSFA, the John W. Campbell, Hugo and multiple Locus and Nebulas for his novels and short fiction, as well as the Robert A. Heinlein Award and Arthur C. Clark Award for his entire body of work. The Ministry for the Future was included on President Obama’s list of favourite books of 2020, cementing Stan's reputation as an au...
2023-02-011h 12How Did I Get Here? With Ryan PoliEpisode 04 - Meg Galus of Cocoa + Co.Ryan sits down with Meg Galus, pastry chef extraordinaire. Topics include: what it's like to go from restaurant pastry chef to owning and running your own pasty shop, all things Chicago, and what work life balance is.Check out Cocoa + Co. here:https://cocoaandco.com/
2023-01-271h 26How Did I Get Here? With Ryan PoliEpisode 03 - Jeff Michaud of Osteria, La Via GaiaRyan talks with longtime friend and fellow chef, restauranteur, and Italian culinary adventure-seeker Jeff Michaud. Jeff's much-lauded restaurant Osteria features authentic Italian cuisine with a focus on fresh and simple ingredients that taste delicious. Chef Michaud has earned multiple James Beard Awards over the years, as well as a slew of other accolades, thanks to his passionate take on Italian comfort food and the delightfully warming atmosphere of Osteria. On top of running, and often cooking in, one of Philly's best hot spots, Michaud and his wife also own and operate a one-of-a-kind, Immersive Italy to...
2023-01-201h 17How Did I Get Here? With Ryan PoliEpisode 02 - Brian Baxter of The Catbird SeatIn the second episode, Ryan sits down with fellow chef Brian Baxter, who helms the kitchen at the buzzy and coveted small-seating chef's counter The Catbird Seat in Nashville, TN. To dine at Catbird is to be pleasantly surprised again, again, and again. Employing an almost inhuman technical ability and a deep passion for the artfulness of flavor and function, the chefs there present a whirlwind of a tasting menu that leaves one awestruck at the simultaneous whimsicality and attention to detail that goes into each dish. An alumnus of Catbird himself, Ryan and Baxter talk about coming up...
2023-01-1451 minHow Did I Get Here? With Ryan PoliEpisode 02 - Brian Baxter of The Catbird SeatIn the second episode, Ryan sits down with fellow chef Brian Baxter, who helms the kitchen at the buzzy and coveted small-seating chef's counter The Catbird Seat in Nashville, TN. To dine at Catbird is to be pleasantly surprised again, again, and again. Employing an almost inhuman technical ability and a deep passion for the artfulness of flavor and function, the chefs there present a whirlwind of a tasting menu that leaves one awestruck at the simultaneous whimsicality and attention to detail that goes into each dish. An alumnus of Catbird himself, Ryan and Baxter talk about coming up...
2023-01-131h 46
The MetPro Method: Transform Your Body with Fitness and Wellness Coaching Secrets1 Year Anniversary Episode: Clients Who Inspired Their CoachesInspiration is a two way street. In the one year anniversary episode, MetPro coaches Ryan McMullen, Cat Ramirez, and MetPro founder Angelo Poli look back and share stories of the clients that inspired them, taught them and pushed them to be better. Listen to real experiences that will help you understand how to knock down your own barriers - an excellent start to 2023. You will also get a glimpse at how our coaches work together (and tease each other) — no doubt that, although we live all over the country, we are truly a team. Ben - Cross Fi...
2023-01-1040 minHow Did I Get Here? With Ryan PoliEpisode 01 - Lauren Palmer of Bloomsbury FarmsIn the inaugural episode, Ryan sits down with Lauren Palmer, owner and cultivator of Bloomsbury Farms, a gap- and organic-certified farm which provides many local restaurants, grocery stores, and food distribution centers with some of the finest seasonal veggies in the southeast.Find Bloomsbury Farms here:bloomsburyfarms.com
2023-01-061h 14
Castback PodcastCastback Hype 60: O Resgate do Soldado RyanOlá, queridos Castbackers! No episódio Hype de hoje falamos de O Resgate do Soldado Ryan, de Steven Spielberg. Edu Schnaider, juntamente com Rodrigo Poli e Jon Souza contam todos os detalhes desta obra que marcou para sempre os filmes de guerra.
E temos novidades para 2023. Agora o Castback tem mais dois selos! Fique até o final e saiba se o longa recebeu selo Biff Tannen (média das notas entre 0 e 5,9), George McFly, um bom filme mas precisando de um pouco de personalidade (média das notas entre 6 e 7,9), Great Scott (média das notas entre 8 e 9,9) e o selo D...
2023-01-051h 18
The MetPro Method: Transform Your Body with Fitness and Wellness Coaching SecretsEndurance Athletes Improve Performance Through FuelingHaving worked with thousands of runners, cyclists, swimmers, and other endurance athletes, MetPro coaches deeply understand the importance of proper fueling. In this episode, we discuss how to adjust the type and timing of meals and other fuel for endurance sports. We are joined by MetPro founder, Angelo Poli and coach Ryan McMullen. Both have years of experience training athletes for major events like the IRONMAN, Boston Marathon, Tough Mudder, and others. Ryan and Angelo have also worked with those just getting started in running their first 5K. Regardless of experience, learn why proper fuel is critical....
2022-03-2228 min
The Clip Out - Peloton Fitness NewsCody Rigsby Featured in New GM Commercial plus our interview with Angelo PoliJohn Mills joins us to discuss Bank Of America's new target price for Peloton.Cody Rigsby is featured in the new GM commercial.Alex Toussaint is going to be featured on the Today Show.Peloton Prophet says stacked classes are coming (probably between the time we record and the time we release the episode).Peloton removes "Stop The Steal" hashtags.Peloton has sent out surveys asking about Heart Rate Zone training.Jess Sims was (kinda but maybe not really) featured on Live with Kelly & Ryan....
2021-01-151h 54
HML's Political HookupJUST PEACHYNew Year, New Politics? Join JP and Ryan as they recap the political gags and goops that shocked them in 2020. The Georgia special senate election results are in and it is making us feel blue in the best possible way - special thanks to national treasure, Stacey Abrams. Next, we’re playing poli-psychic and reading into the political forecast for 2021! Finally, sip some Equali-Tea as JP and Ryan brew it with LGBTQ+ Presidential Appointments, inclusive professional athletes, and a gay man’s mission to help asylum seekers get protections they desperately need.
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Music Credit:
• Song: "Take Me Down To The Fashio...
2021-01-0835 min
TOP TIPSComment se comporter face aux impolisEcoutez Top Tips, l’émission qui révèle votre tip top attitude !
À la rédaction, Tips a reçu une lettre intéressante de Ryan, huit ans, qui dit ceci :
" On me demande toujours d’être poli, mais il y a plein d’adultes qui ne le sont pas ! La boulangère laisse passer tous les adultes avant moi et, quand je tiens la porte au voisin, il ne dit pas merci… Ce n’est pas juste !"C’est vrai que ce n’est pas juste, Ryan ! Alors comment réagir quand quelqu’un est impoli ? Tips en parle avec n...
2020-03-1102 min