45: CBD Edibles, Andy Hayler Restaurant Critic, Food Waste in Paris PGf+w

by Paige Donner

Today's episode of Paris GOODfood+wine from this springtime in Paris is an interview with renowned Restaurant Critic, Andy Hayler, a quick tutoial on CBD Edibles, and a short report on Food Waste In Paris. 

Click HERE to LISTEN

To start the show off today, I present a CBD Tutorial with a footnote on CBD Edibles

The short video that you'll find in the show notes here takes you through a quick explainer as to how cannabidiol, or CBD, works organically and systemically with the human body's own endo-cannabidiol system.

Succinctly put, we have receptors throughout our bodies that bind instantly with cannabidiol, or CBD, healing properties to bring about homeostasis.

The benefits can be felt and seen in instances of body inflammation and brain inflammation and stress. Some disorders where it has notably had positive effects is on Immune Dysfunction, Thyroid, Chronic Infection, Psoriosis and Digestion.

For Brain Inflammation, beneficial effects have been seen to alleviate Migraine, Anxiety, Depression, ADHD, Insomnia and even Epilepsy. It's also a known pain reliever as well as promotes detoxification. I highly encourage you to watch this short video explaining, in layman's terms, cannabidiol's beneficial effects on the human body .

As you already know, if you listened to my last show, I have just released a cookbook, Le CBD Café Cookbook, that infuses quick'n'easy recipes with CBD oil. The CBD Edibles market in the US and even globally is exploding. So my cookbook, Le CBD Café Cookbook, is a way for you to jump on the beneficial and non-narcotic CBD train and incorporate this holistic food supplement, as it has been designated by the US FDA, into your and your family's and even your pets' daily healthy meals.

You can find the video link in our show notes for Episode 45 of Paris GOODfood+wine.

https://www.youtube.com/watch?v=3bZb10ZxpBk

 

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Restaurant Critic Andy Hayler 

OK, so now we're going to turn to our feature interview for our March 2019 episode of Paris GOODfood+wine which is with Restaurant Critic Extraordinaire, Andy Hayler.

Mr Hayler, a UK resident, has dined in every 3 Michelin star restaurant in the world. Each year he updates his tally to keep up with the newly crowned restaurants and chefs. He is one of the earliest restaurant critics to have migrated his restaurant reviews online, which was all the way back in the mid 90s.

Please note that I do apologize for the audio quality of this interview. There were two factors playing into that, 1. Is that it was a recorded telephone interview and 2. is because I was sitting outside at a café on Place de L'Alma in midday traffic ( whose noises in the background I tried to diminish in post audio production, but which still come through).

But despite that, Mr. Hayler's commentary is enticingly intriguing especially when he dishes on our interview theme of "The Good, The Bad and The Ugly" of being a restaurant critic.

You can find Mr. Hayler's reviews at AndyHayler.com where he has 1595 restaurant reviews posted. The restaurants are from all around the world.

andyhayler.com/restaurant-guide

 

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Food Waste

And now, before I let you go from this short time we spent together each month, I wanted to touch on the subject of food waste.

In the U.S., we waste 63 million tons of food annually, at a cost of $218 billion. All of this wasted food consumes 20 percent of freshwater, fertilizer, cropland, and landfill space in America. The problem is enormous, but provides vast opportunities for ingenuity, creativity, and imagination in designing solutions, creating a flourishing food waste innovation scene.

Food waste innovators create real benefits by reducing natural resource use, cutting greenhouse gas emissions, providing food to the hungry, and offering cost savings to consumers and businesses.

That excerpt is from the ReFed website. You can find the link here below. Click on Episode 45 of Paris GOODfood+wine.

For innovative IoT Solutions to your food perishables transport and Cold Chain logistics issues contact us at IoTShipping.xyz.

iotshipping.xyz

For Action Roadmaps, go to Re-Fed's download page:

www.refed.com/download

When it comes to Food Waste in Paris, there are two relatively recent developments worth noting:

A new bio-waste recycling initiative in Paris began in 2017 with 3,200 food waste bins being distributed .

120,000 residents in the capital's 2^nd and 12^th arrondissements were given the opporutnity to more conveniently compost their biodegradables. Meaning they could put their carrot peels, egg shells and tea bags into a brown recycling bin instead of the ordinary bin.

Parisians are already accustomed to sorting their trash into 3 separate bins: 1. for glass, 1 for plastics, wrappings, cartons and paper packaging and 1 for everything else. So this adds a 4^th bin for compostable biodegradables.

https://www.connexionfrance.com/Practical/Environment/Now-Parisians-can-recycle-food-waste

Now, is this useful and is it necessary or even helpful?

Well, according to a 2017 article in the local press,

Parisians Waste More Food Than Anyone Else in France

 

The article states:

Parisians are guilty of wasting nearly a third more food than anywhere else in France and it's costing them dear.

Each Parisian wastes nearly 26kg of still packaged and edible food every year.

That figure represents nearly three times the waste seen elsewhere France.

So why are Parisians chucking away so much food? Is it because the capital's famously image conscious residents are looking after their waistlines more than elsewhere in France?

Not quite. Experts say it seems to be down to their love of eating out.

Apparently, if people living in the French capital consumed more sensibly and threw away less of the food, they would save around €400 per household per year.

City Hall in Paris doesn't need convincing.

Facing 59,000 tonnes of annual waste in Paris, and having launched a campaign against the phenomenon 2015

You can listen to this podcast on Parisians wasteful eating habits by going to Soundcloud.com and clicking on Episode 45 of Paris GOODfood+wine.

 

Now, shifting our focus onto solutions, turning to the digital sphere, there's a mobile app called

Too Good To Go – It's a Food App used by Les Halles businesses.

The Too Good To Go mobile app allows restaurants at Les Halles to sell their unsold articles at the end of the day.

Designed in 2015, Too Good To Go saves restaurants and grocery stores from having to toss many unsold perishables into the garbage bin. The app puts restaurants in touch with consumers so that the unsold items can be sold for a discounted price.

The app is synced by geolocation, so you can find the participating storekeepers in your area and order your 'surprise basket' then pick it up directly at the store at the indicated collection time.

Participants include restaurants,bakeries,delicatessens and supermarkets,

 

Read the full article in French or English by finding the link on our show notes at Episode 45 Paris GOODfood+wine, on LocalFoodAndWine.wordpress.com

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OK, that's all for now The sun is back out today tomorrow is officially springtime in Paris, and it's time to take my dog for a walk along the Seine.

 

À tres bientot!

 

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Music for this episode is "Rogue" by Noisy Oyster, provided by FreeSoundTrackMusic.com

Intro/Outro Show music "Groovy Jazz" by BensoundMusic.com

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Show Notes: LocalFoodAndWine.wordpress.com & ChérieduVin.wordpress.com 

Contact Host-Producer, Paige Donner @ http://PaigeDonner.info

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© Paige Donner 2019

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TO CONTACT PAIGE DONNER FOR SPEAKING/HOSTING/PRODUCING PAIGEDONNER.INFO
FOR MORE INFO ABOUT PARIS GOODFOOD+WINE AND A COMPLETE SHOW LINEUP GO TO LOCALFOODANDWINE.WORDPRESS.COM
AND OUR WEBSITE PARISFOODANDWINE.NET
INSTAGRAM @PAIGEFOODWINE TWITTER @PARISFOODWINE

Listen to Paris GOOD food + wine on :

All photos (where noted) copyright 2018  Paige Donner  FoodWine.photography

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Alain Passard's Vegetable Garden Party

by Paige Donner (All photos © 2019)

Ever wondered what the (not 'a', but 'the') famous French chef's vegetable gardens look like? You know the chef I mean, the one whose 3-Michelin starred Parisian all-vegetable restaurant became world-famous precisely because of the chef's skill with, and quality of, his vegetables.

Of course I am referring to Chef Alain Passard and his one-of-a-kind Arpége.

************** READ FULL POST WITH PICTURES ON LOCALFOODANDWINE.WORDPRESS.com **************  

In an era when many 3-Michelin star chefs find it challenging to make their prestige restaurants profitable, and so open up bistros and branded niche foods in multiple locations and dozens of countries, this chef has chosen to remain with one, and one only, iconic, landmark dining legend. 

"Je suis bien chez moi," he declares, when asked. "I like being in my own kitchens. I like being 'at home' where everything is familiar. I don't feel the need to go elsewhere, or open up a global empire of restaurants...". 

In other words, he seems pretty happy.

************** READ FULL POST WITH PICTURES ON LOCALFOODANDWINE.WORDPRESS.com **************

Certainly one of the brilliant components to his success is his recognition of his raw materials, in this case vegetables. They must be treated, he advises, with jewel-like reverence and care. 

"The gardener is as important as the chef, " said Alain Passard at lunch last week, "At least until harvest time and up until the vegetables arrive in my kitchens." 

************** READ FULL POST WITH PICTURES ON LOCALFOODANDWINE.WORDPRESS.com **************  

Lunch, before it has met with Chef Passard's formidable skill[/caption]

This lovingly restored Château in Normandy is not the only gardens he cultivates and possesses. He started on this quest for the perfect herbs and vegetables several decades ago with his first vegetables cultivated on his land in Sarthe. Up here in Normandy, about an hour and 15 minutes from Paris, is, however, the space where he has room to receive guests.  On March 11th, thanks to Oenoteam, a Libourne (Bordeaux) based team of enologists, some 30 of us had the privilege and delight to be Chef Passard's guests for lunch. 

No meat passed our lips that day at lunch. Though we dined on boeuf bourguignon (in a blind tasting anyone would have sworn to it) and a miniature hamburger-slider - each dish based on the magic of a beetroot under the care, cultivation, guidance and manipulation of Chef Passard's creativity and skillful tool sets. 

Wines were provided by Oenoteam, whose wine consulting includes over 200 clients in both the Left and Right banks of Bordeaux, as well as clients in Southwest France, the Loire and other prestige regions of France. The team is: Stéphane Toutoundji, Thomas Duclos, Julien Belle and Marie-Laure Badet Murat. Their philosophy is to allow wines their own expression, rather than to impose a style onto a wine.  Oenoteam. 

 

It's not always easy to pair wines with vegetables and all-vegetable meals. But each of the choices here, including a 2015 Pomerol, were right on the mark. 

As a parting shot, the chef challenged us all to return with a wine for him to pair with Asparagus. : ) 

For groups interested in booking the chef's Château Normandy for a private gathering of their own, contact the Chef's team @ alain-passard.com/en/

And, local's TIP: (Find it on his website)

Bring home a piece of Arpège…

Every morning, our gardeners harvest vegetables & fruits that are then served at the restaurant. And every morning, they pick a little more, and fill wooden baskets with the jewels of our soil, just for you…

Subscribe to our newsletter, and you'll receive all our weekly offers of Baskets & Treats, to pick up from the restaurant or to be delivered at your doorstep !

 

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MORE PHOTOS ON FoodWine.Photography

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All sculptures pictured here are by the Chef Alain Passard. 

Listen to the Paris GOODfood+wine podcast. Chef Passard was featured in our first season. 

Find it HERE: soundcloud.com/paigedonner/episode-9-goodfoodwine-host-producer-paige-donner-copyright-september-2015-29-10seconds

Episode 44: Paris Restaurants, Le CBD Café Cookbook & Wines of The World by Barrère Capdeville

by Paige Donner

Today's episode of Paris GOODfood+wine from this early February springtime in Paris is all about restaurants and wines...and a brand new Cookbook! 

Click HERE to LISTEN

The first segment features a longtime colleague of mine named Heidi Ellison who, after we worked together at the International Herald Tribune in the early 90's (since re-branded the International New York Times), went on to found Paris Update. Her Best Restaurants List for 2019 published recently on her site and these are the restaurants she'll be telling us about in our first interview.

Several of her picks coincide with mine which you can read about on 10BEST.com where I review restaurants, hotels and attractions for USA Today on their 10BEST travel media brand.

Then we switch to the world of wine. And I do mean the world of wine because as a departure from our regular wine discussions here on Paris GOODfood+wine ,which focus mainly on French wines, we speak with Florent Barrère, a native Bordelais, whose business, Barrère Capdeville, is importing and selling high-end wines from regions like Australia, Germany, Spain, Italy, Portugal and Chile here in France to a predominantly French consumer. We discuss this ambitious yet successful business he founded 10 years ago following the outstanding day of wine tasting he hosted at the Plaza Athénée here in Paris last week.

 

I also have a big announcement: My first cookbook just published. It's called Le CBD Café Cookbook.

 

Click HERE to find LE CBD Café Cookbook on Amazon

In it you'll find over 50 recipes that all incorporate hemp-derived CBD oil. Note, in the US, the FDA has classified hemp-derived cannabidiol, commonly known as CBD, as a food supplement since there are no known narcotic effects but there is a plethora of reported health benefits.

Recipes in Le CBD Café Cookbook are for delicious meals and snacks like Strawberry Dark Chocolate Banana CBD Smoothie, Apple Sausage Dutch Baby, Buttered Wild Mushrooms on Toast, Fish and Shrimp Ceviche with Popcorn, Texas Pulled Pork with Cayenne BBQ Sauce, Classic Italian Meatballs, French Boeuf Bourguignon Slow Cooked, Steak with Creamy Garlic Parmesan Sauce and Sweet Potato Pie with Cinnamon Roll Crust. And not to forget our furry friends, the last chapter, chapter 12, is devoted to homemade treats for your cat and dog.

The book is out now and available on Amazon. We're giving away 5 digital copies this month of the cookbook. To qualify, share the link to this show on your social media such as Twitter and Instagram, and in your review of the show on Soundcloud or iTunes, mention Le CBD Café Cookbook.

So, all aboard now as I take you on another meandering stroll through culinary Paris.

Le CBD Café Cookbook

Barrère & Capdeville

ParisUpdate.com

10BEST.com/destinations/France/Paris

  

 

© Paige Donner 2019

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TO CONTACT PAIGE DONNER FOR SPEAKING/HOSTING/PRODUCING PAIGEDONNER.INFO
FOR MORE INFO ABOUT PARIS GOODFOOD+WINE AND A COMPLETE SHOW LINEUP GO TO LOCALFOODANDWINE.WORDPRESS.COM
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https://www.youtube.com/watch?v=lcOy0gEwApk

Episode 42: The Feast Is In The First Bite - Chefs Ludo Lefebvre & Nina Métayer

by Paige Donner

Click on the Above Picture or HERE TO LISTEN TO THE PODCAST

The feast is in the first bite. I came across this phrase recently listening to a science program on the radio about how human taste buds function. It was scientifically explained that in fact with each subsequent bite of food, there is a diminishing sensory enjoyment insofar as the taste explosion in your mouth. So in this season of joyful excess, we can reassure ourselves that the feast is indeed in the first bite.

INTERVIEWS:

• Nina Métayer, Executive Pastry Chef, Café Pouchkine: Start Time - 7' 30 seconds

• Chef Ludo Lefebvre of Trois Mec, Los Angeles: Start Time - 25' 49 seconds

CLICK HERE TO LISTEN TO THE PODCAST

As I sit here at my desk in my office in the Marais recording this, I realize that this 2018 holiday season here in Paris will go down in history as the Yellow Christmas.

This month of Saturday protests of the GiletsJaunes, the Yellow Vests, here in Paris have marked the season with closed shops and whole shopping districts such as the Champs Elysées, Saint Germain des Prés, and even here, in the normally bustling Marais, shuttering their doors and boarding their windows.

Even as I write this, a parade of protesters are marching in the street just below my window.

But perhaps the timing is truly right on message, because when many of us can celebrate a time of plenty and abundance, with joyful family members, lots of good things to eat and drink, and happy times all around, it's important to remember that for an ever-growing segment of the French population, indeed the world's population, this is not necessarily the case. Not during the holidays, and not during the rest of the year.

This is what we have come to call the Working Poor. People who don't sit idly by or accept handouts but in fact put in full work weeks and still cannot make ends meet for themselves or their children or their elderly dependents.

This holiday show, then, is dedicated to all those mothers and fathers and adult children of elderly parents whose desperation has brought them to the streets of Paris these past weekends to demonstrate and protest in what can only be called a desperate cry for help.

As we raise our glasses and forks in good cheer this year, let's generously remember all those who may be less fortunate than ourselves.

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Another theme of this show is traditions.

As an avid listener of US Public Radio, I heard interview excerpts and snippets following the Thanksgiving holiday of people in the US who eschew the traditional holiday meal of turkey, mashed potatoes and gravy, cranberry sauce, pumpkin pie and what we call "the works."

And while there is no obligation to respect the traditions of your own country or your adoptive country, I do feel that there is great value in upholding traditions and that this can offer a kind of anchor to our ever-increasingly fragmented society.

Culinary traditions are a big part of culture. They play an important role in cultural identity. That's something I've learned quite well here in France.

To this effect, I interviewed one of France's top young pastry chefs for this show. Here in France, the Christmas Cake, le bûche de Nöel, plays a central role in the traditional holiday Christmas meal.

One of the themes for Chef Nina's 2018 bûche de Nöel: 

* MORE PHOTOS OF Nina Métayer's Christmas Cakes on Instagram @PaigeFoodWine *

As such, the country's talented pastry chefs put great thought, creativity and love into their cake designs, often planning them a year in advance, as we hear Nina Métayer, of Café Pouchkine, explain to us. She's been singled out as one of the Top Under 30 culinary stars to watch by the French media. She is the Executive Pastry Chef of Café Pouchkine, which is owned by a Franco-Russian family.

The next talent we hear from for this Christmas and holidays 2018 show, is a Los Angeles based French chef; Ludo Lefebvre. He tells us how his childhood memories of the Family Christmas meal here in France are even more vivid than his memories of what toys Santa brought him. His main talking point is that very French sense of the Art de Vivre.

He emphasizes that enjoying a holiday meal is mostly about spending time with friends and family, where any sense of hurry or watching the clock is thrown out the window in favor of spending quality time with one another.

He has shot to fame with his fabulously successful Trois Mec restaurant and also his cooking shows Ludo Bites America and now Ludo à la Maison. As you'll hear in this telephone interview, Chef Ludo hails from Burgundy and has strong and fond memories of the traditional family Christmas meals he enjoyed as a child.

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One more interesting tidbit to pass on for this holiday season, is that for the first time ever, Americans are spending more on eating out than on their groceries. So, to this effect, in the show notes, you'll find links to Holiday Meal Kits that can be delivered both here in Paris and also in the US. Note that in keeping with American traditions, the link for that meal kit includes a honeybaked ham, and the link to the Paris meal kits includes delivery of fresh oysters by Maison Rostang.

Wishing all of you, listeners and friends and family, a peaceful, joyous holiday season, full of love and good cheer. May food be the fabric of our harmonious coming together and the commonality that binds us as human beings, each one of us a child of God.

Merry Christmas, Happy Hannukah, and Joyous Blessings this Holiday Season

LINKS

Café Pouchkine Paris & Pastry Chef Nina Métayer, Executive Pastry Chef

https://ninametayer.com/

https://cafe-pouchkine.fr/

Chef Ludo Lefebvre

https://www.ludolefebvre.com/

Holiday Meal Kits Delivered

USA – Cracker Barrel https://crackerbarrel.com/order-online/holiday-meal

Paris - Maison Rostang Oyster Kit recommended by Marie Claire https://www.marieclaire.fr/reveillon-services-livraison-domicile,1246215.asp

Americans Spending More On Eating Out Than Groceries

https://www.zerohedge.com/news/2017-07-26/first-time-americans-spend-more-eating-out-food-home

AND truth be told French chansons (#music) are some of my favorites. Here is some French holiday listening pleasure: https://www.talkinfrench.com/christmas-songs-free/

And Garou: Joyeux Noel https://www.youtube.com/watch?v=cVe-znmgL7Q

Music by Jingle Punks thanks to Youtube Audio Library, Free of Rights. 

Deck The Halls

We Wish You A Merry Christmas

Paris GOODfood+wine intro and outro music by BenSound, Groovy Jazz. 

Production, Hosting and Sound Editing by Paige Donner

Merci Beaucoup to all who helped make this show possible!

Wishing you and all of Earth's Children Peace, Love & Joy this season and for 2019

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BOOK your wine tasting with Paris Food And Wine !  In Paris, we take you on a 2+ hour wine and food pairing tasting romp through the heart of the city, visiting wine bars, cheese and wine shops, with generous gulps and nibbles all the way!  GREAT HOLIDAY GIFT!   Contact Paige directly for bookings PaigeDonner.info  Or on the website:

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TO CONTACT PAIGE DONNER FOR SPEAKING/HOSTING/PRODUCING PAIGEDONNER.INFO
FOR MORE INFO ABOUT PARIS GOODFOOD+WINE AND A COMPLETE SHOW LINEUP GO TO LOCALFOODANDWINE.WORDPRESS.COM
AND OUR WEBSITE PARISFOODANDWINE.NET
INSTAGRAM @PAIGEFOODWINE TWITTER @PARISFOODWINE

Listen to Paris GOOD food + wine on :

All photos (where noted) copyright 2018  Paige Donner  FoodWine.photography

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Episode 41: Natural Wines, Wine Calling and Sustainable Seafood podcast by Paige Donner

by Paige Donner

LISTEN TO EPISODE 41 of Paris GOODfood+wine HERE

 

Standard Definition: Natural wine is wine made with minimal chemical and technological intervention, both in growing grapes and making them into wine. The term is used to distinguish such wine from organic wine and biodynamic wine because of differences in cellar practices.

This sort of sums up the ethos of the Natural Wine Movement. 

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LISTEN TO THE LATEST PARIS GOODFOOD+WINE PODCAST, ALL ABOUT NATURAL WINES AND SUSTAINABLE SEAFOOD. BROUGHT TO YOU BY PAIGE DONNER AND IOTSHIPPING.XYZ 

 

 

As we roll into the festive holiday season of 2018, where food and wine feature central, we bring you this rockin' interview with the filmmaker, Bruno Sauvard, of Wine Calling, a film all about natural wine makers here in France. He's joined by Hervé Lethielleux, owner of one of Paris' original wine shops specializing in organic, biodynamic and natural wines, located on Île Saint-Louis in the heart of Paris called L'Etiquette.

What you'll hear throughout this friendly discourse and banter is a sort of nostalgia for a sweeter life and time. One where real human connection meant more than a mobile phone or facebook page. In essence, after listening to these two men, you can't help but come away with the feeling that this natural wine movement is about wine, certainly, but also about life and quality of life and the ties that bind. To paraphrase, natural wine is about love and passion and rock-n-roll and rebellion and simply living life on your own terms.

Now in our 5th season, Paris GoodFood + Wine is still proudly independent. We are 100% listener supported and none of our featured guests or stories are overtly nor covertly branded content. Clear, clean and pure, 100% Paris GOODfood+wine.

Season 5 of Paris GOODfood+wine is generously supported by IoTShipping.

Track and trace your shipped assets with our smart sensors throughout the transport process.  Real-time monitoring via temperature, movement and geo-location using internet of things technology.

 

 

The documentary film by Bruno Sauvard about Natural Winemakers in South of France.

 

In this episode, you'll also hear about the mobile application, RAISIN, that tells you where all things Vin Naturel are to be found in Paris.

Then we finish up with an interview recorded last spring, with one of the executives of R&O, a well established seafood and gourmet company who now specializes in delivering care packages of seafood delectables such as caviar, Madagascar shrimp, tarimi and other festive treats directly to your home or office, ready to serve for your dinner party and holiday get-together. They stock over 500 different kinds of fish and shellfish, so you are sure to find something for every guest's tastes.

But before we start on this newest Paris GOODFood+wine episode, I feel obligated to pay respects to an extremely talented film composer who happened to be French, Francis Lai. His credits include the soundtracks for Love Story and A Man And A Woman , two of the greatest film classics of the last century. Francis Lai passed away on November 8th.

He also composed one of my favorites, Vivre pour Vivre which translates to Live to Live. This song is very à propos considering our topics today…

Wine Calling – The Film

https://fr-fr.facebook.com/winecallingdoc/

Trailer: https://www.youtube.com/watch?v=CatRgWd6GnQ

L'Etiquette Wine Shop (Paris)10 Rue Jean du Bellay, 75004 Paris https://www.letiquetteparis.com/

Raisin – mobile application https://www.raisin.digital/fr/lapplication-vin-naturel/

R & O Seafood Gastronomyhttp://www.rno.fr/Reynaud since 1924http://www.rno.fr/produits-marques.php

Francis Lai 'Vivre pour Vivre'

https://www.youtube.com/watch?v=uc621zyqnUs

Houndsley, Idéale & Île St.-Louis

Île Saint-Louis, Paris 

We've pushed the clocks back - this weekend - and the Indian Summer temperatures in the 70's that have spoiled us all Autumn-long disappeared this week, too, along with the daylight.  Winter is fast approaching and with it, thoughts of holidays and the gift-giving season. 

Top on your lists, of course, is your beloved D-O-G  (God spelled backward, don't forget). 

Idéale and I were gifted a Houndsley dog walking bag and leather leash-collar set for our birthdays this year and now we don't go anywhere without them.  Join  us on one of our favorite walks around the Île Saint-Louis....

THE HOUNDSLEY BAG

The Houndsley dog walking bag is made of showerproof heavy-duty canvas with the finest leather trim and quality brass fittings.  The unique detachable front pocket is an easily accessible receptacle for when your pooch has been busy and there is no available bin. It can also be used as a handy pocket for doggy treats. It can be removed, easily emptied and washed. The handy side mess bag dispenser allows quick access to bags and the inside pocket allows you to store two or more rolls.

BEST OF BRITISH

Workmanship and quality of product is of upmost importance to Houndsley. Therefore, when selecting a British based manufacturer, we wanted to work with someone who shared this ethos. John Chapman, founded in 1980 and based in Cumbria, use high quality materials of British origin wherever possible and were the perfect choice to help bring the Houndsley Bag to the market place.

For more gift-giving ideas, you can click on over to our Paris Food And Wine site. And be sure to catch our podcast on iTunes and Soundcloud. 

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For MORE Dog Walking Tips, pick up the Paris On 4 Paws guidebook. 

Idéale à Paris, A Dog Lover's Guide To The City of Light

 

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@LocalFoodWine

Episode 40: Two Chefs on The PRASAD Project; Master Class in Austrian Wines

by Paige Donner

Season 5 of Paris GOODfood+wine is generously being brought to you by IoTShipping.

Internet of Things = IoT IoTShipping tracks and traces your value assets using smart sensors that monitor temperature, geolocation and movement throughout the transport process.

 

 

Two Chefs On The PRASAD Project and Austrian Wines with Willi Klinger

For October 2018's episode of our show, we celebrate this warm and welcoming Autumn here in Paris with two chefs and a Master of Austrian Wine.

The lead-in topic with Chef Avi Szapiro of Roia in New Haven Connecticut and his longtime friend and colleague, Chef Indra Carrillo of La Condesa, here in Paris is the Prasad Project.

 

[caption id="attachment_7528" align="alignnone" width="1935"] Chef Avi Szapiro Left, Chef Indra Carrillo Right at La Condesa Paris 75009 photo by Paige Donner copyright 2018[/caption][caption id="attachment_7529" align="alignnone" width="2272"] La Condesa Paris supports the PRASAD project. Chef Indra Carrillo. photo by Paige Donner copyright 2018 Paris 10BEST restaurants SoPi district Paris[/caption]

The Prasad Project is a philanthropic expression of the Siddha Yoga Path. PRASAD (Philanthropic Relief, Altruistic Service And Development) is a not-for-profit organization committed to improving the quality of life of economically disadvantaged people around the world. Its primary philosophy is one of self-reliance.

The PRASAD Project's outreach programs help people to achieve lives of self-reliance and dignity by offering assistance in health, education and sustainable community development in India, dental care in the United States and eye care in México.

The word PRASAD originally comes from the Sanskrit. This is something that the Colombian born Avi and the Mexican born Indra will explain more to us about during our interview.

We sat down with the both of them together at Indra's delightful new restaurant La Condesa in the SoPi district, that's short for South Pigalle, in the 9^th arrondissement of Paris. Chef Carrillo was named as one of Paris's top young chefs in 2016 by Gault & Millau and between the two of them, Avi and Indra have worked in such exotic places as India and Mexico City as well as mythical culinary lands like Lyon and Paris.

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For the second half of our show, get ready for a Master Class with the renowned Willi Klinger of the Austrian Wine Board.

Austrian wines offer much more than Grüner Weltliner, delicious as it may be.

In fact, at an Austrian Wine Tasting here in Paris I was frankly surprised and delighted to discover their red wines.

[caption id="attachment_7530" align="alignnone" width="1056"] Willi Klinger, of the Austrian Wine Board. Master of Austrian Wines. Pictured above. Photo by Paige Donner copyright 2018 taken at the Petit Palais, Paris.[/caption]

Crisp, light and elegant, these cold climate reds can stand up to the best and are well worth discovering especially while they still maintain their very accessible price points. So have a listen as Willy Klinger, this masterful wine professional discusses everything from Grüner Weltliner to Wolfgang Puck. And lots of Austrian wines in between.

So sit back, pour yourself a glass of whatever is chilled or whatever you've been tempted to open thus far but have been waiting for just the right moment, and relax into this international episode of Paris GOODfood+wine where all culinary roads seem to lead to Paris.

I'm Paige Donner. Thank you for joining us today.

austrianwine.com/team/

prasad.org

© Paige Donner 2018 All Rights Reserved

Paige Donner is Creator, Host-Producer of Paris GOODfood+wine. Contact her at PaigeDonner.info   Please leave a review of the show on iTunes and/or Soundcloud. Also @ParisFoodWine

 

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I'm thrilled to have you with us on this season 5 of Paris GOODfood+wine.

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