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It’s exciting for people to learn this history about women in brewing in Medieval Europe and feel like they’re part of a story, but I think it’s important that we’re telling the right story and the story that’s based on primary-source information. In recent years, associations have been made between depictions of Medieval alewives and our modern da…
 
What is Finland’s new fast track visa programme? APN also investigates how to access free hobbies for kids and explores weird sports as well as Finnish food waste. This week's show was presented by Zena Iovino and Egan Richardson. The producer was Mark B. Odom and the sound engineer was Panu Willman.Let us know what you think via WhatsApp on +358 4…
 
This decadent Barrel-Aged Imperial Stout was brewed with Belize, Guatemala, and Mexico cacao from a beloved bean to bar chocolate maker. Weldwerks Brewing in Greeley, Colorado, recently partnered with Denver bean to bar chocolate maker Cultura Chocolate on a variant of their legendary Medianoche Imperial Stout that’s all about the chocolate. Double…
 
APN looks at whether foreigners get paid less in Finland, asks if it's okay to play football in Qatar, and considers what Finland's budget talks really mean.This week's show was presented by Egan Richardson and Zena Iovino. The producer was Mark B. Odom and the sound engineer was Anders Johansson.Let us know what you think via WhatsApp on +358 44 4…
 
“As long as I have my mind and memories and a chocolate, I can go wherever I want.” - Chocolate educator Sanna Forslund Our senses are made of magic (driven by really cool science) and engaging our senses by tasting chocolate can transport us to other places and times, summon memories, evoke emotions, and provoke imagination. Today’s guest is a cho…
 
We look at calls to make English the capital’s official language, ask why registered Lutherans have to study religion in school and explore the complexity of human nature.This week's show was presented by Zena Iovino and Egan Richardson. The producer was Mark B. Odom and the sound engineer was Laura Koso.Let us know what you think via WhatsApp on +…
 
In this week's show we discuss the Finnish evacuation operation in Afghanistan as well as the many challenges people face when relocating to Finland.This week's show was presented by Ronan Browne and Zena Iovino. The producer was Mark B. Odom and the sound engineer was Laura Koso.Let us know what you think via WhatsApp on +358 44 421 0909.26 August…
 
In this week's show we explore the fallout in Finland from the west's sudden departure from Afghanistan, with thousands of Afghans now vulnerable to reprisals after helping western — and Finnish — efforts. We also explore the Finnish angles on last week's IPCC report, and remind everyone that there will soon be another election campaign. This week'…
 
When you’re pairing beer and chocolate, you aren’t pairing a meal; you’re pairing a moment. So how do you make that moment the best it can be? There are some special considerations when it comes to pairing craft beer and bean to bar chocolate, and in this episode I walk some of through those, offering tips on how to pair chocolate and beer. I also …
 
Our senses can be conduits of wonder, transporting us to places we’ve been before and places we’ve only dreamed of, connecting us to past versions of ourselves and to the other people around us. In this episode we talk about tasting good beer and good chocolate with all of our senses, a process that engages our memories, emotions, and imaginations …
 
We ask who won (and lost) the local elections, how best to live a mosquito-free life, and whether it's now time to "free the nipple."This week's show was presented by Egan Richardson and Zena Iovino. The producer was Mark B. Odom and the sound engineer was Anttoni Wikström.Let us know what you think via WhatsApp on +358 44 421 0909.17 June 2021 / A…
 
What could be better for Father Day’s than bean to bar chocolate bonbon bars made with amazing craft beer? French Broad Chocolates in Asheville, North Carolina, has once again partnered with Asheville’s Burial Beer on a series of four “bean to bonbon” bars, and they’re as complex, elegant, and indulgent as the beers they’re made with. In today’s ep…
 
Finland goes to the polls on Sunday to vote in local elections after a campaign that has demonstrated growing political polarisation in the country. We preview the election while examining the effects of online hate speech as well as looking ahead to a historic moment for Finnish football. This week's show was presented by Ronan Browne and Zena Iov…
 
Some foreign students have been waiting for over a year to start their studies at Finnish universities because of Finland’s rules requiring in-person residence permit interviews. We hear from students in limbo in Sri Lanka. This week we also ask what the scandal involving Prime Minister Sanna Marin’s meal perks says about Finland.This week's show w…
 
There are countless similarities between the worlds of craft beer and bean to bar chocolate, and few people know that as well as Scott Watson. Scott was a professional craft brewer in the 1990s when craft beer was just beginning to gain national attention. After leaving the craft beer world, he eventually discovered bean to bar chocolate and founde…
 
We ask Prime Minister Sanna Marin about intersectional feminism, climate change, taxes and her favourite football club. This week's show was presented by Egan Richardson and Zena Iovino. The producer was Mark B. Odom and the sound engineer was Anders Johansson.Let us know what you think via WhatsApp on +358 44 421 0909.27 May 2021 / All Points Nort…
 
This week we peel back the layers of Yle’s election compass—take the quiz to find out where your political compass points. We also ask why football stadiums are empty but bars are full, and how you can set up your very own election debate.This week's show was presented by Egan Richardson and Zena Iovino. The producer was Ronan Browne and the sound …
 
Honey bees are so cool. A honey bee worker lives for just 5 or 6 weeks during the summer, but in that time she’ll fly about 500 miles visiting 20,000 individual flowers. She’ll fly until her wings literally start to fail and fall off, and by the end of her life she’ll have made about a 1/12 of a teaspoon of honey. There were several beverages in an…
 
With summer job season approaching, we delve into an online controversy surrounding a startup internship and look at a petition by foreigners to reform Finland’s Immigration Service, Migri. This week's show was presented by Egan Richardson and Zena Iovino. The producer was Mark B. Odom and the sound engineer was Anttoni Wikström.Let us know what yo…
 
In this episode we explore the flavor of wood and other tree ingredients in bean to bar chocolate and craft beer. So many evocative flavors and aromas come from trees without us really thinking about them that way. Cinnamon is a tree bark. Maple syrup comes from tree sap. In the adult beverage world, the quinine that gives bitterness to tonic water…
 
This week the podcast asks why people are waiting for hours outside immigration offices, explores a new tool students created to encourage people to vote, and reports on a bit of good news for homebuyers. This week's show was presented by Egan Richardson and Zena Iovino. The producer was Mark B. Odom and the sound engineer Laura Koso. Let us know w…
 
In this episode, we talk with Xoco by Corina, a Norwegian bean to bar maker who is partnering with Lervig Beer, a prominent Norwegian craft brewery, to create 3 Bean Stout Chocolate, a 70% dark chocolate bar that is perhaps more evocative of the Amazon than the Arctic, but nonetheless demonstrates the tapestry of influences that make beer and choco…
 
In the Cincinnati neighborhood of Over the Rhine—an enclave that housed much of the city’s German population in the 19th century and served as the de facto brewery district—Maverick Chocolate is working with breweries in the city’s thriving craft beer scene to provide cacao for a range of beers. The most recent example is Black Forest Gateau, a str…
 
Every aroma or flavor we identify in beer or chocolate or some other food or drink is something we learned at some point, and that personal vocabulary is based upon where we grew up, our cultural background, and a host of other influences. As craft beer works to be more inclusive, the language we use to describe beer needs to be examined and opened…
 
Sara Ratza loves plants. She got into chocolate making after getting into herbal medicine, and she brings that plant wisdom and love for green, growing things to the art of chocolate making at Ratza Chocolate. Sara incorporates a variety of botanicals into her bars, including hops. Listen in as she talks about her philosophy behind using these bota…
 
The use of chocolate in beer and vice versa goes beyond adding cacao nibs to a Porter or Stout or infusing a dark chocolate with the same styles. Orpheus Brewing in Atlanta aged a sour beer on cacao fruit pulp and seeds, then turned those seeds into chocolate. Somerville Chocolate in Massachusetts steeped their nibs in fermenting beer and then drie…
 
Coffee is used extensively in the worlds of craft beer and bean to bar chocolate, and today we explore the world of coffee beer and coffee chocolate. In this episode we talk with craft brewers, bean to bar chocolate makers, and artisan coffee roasters about the synergy between these products, as well as how coffee and cacao intersect at origin over…
 
As I fell in love with craft beer in my twenties and eventually bean to bar chocolate in my thirties, and as I grew in my proficiency as a home cook, I noticed something curious happening: the role faith had once played in my young life of pushing me to explore my identity and experiences, contemplate my world, and experience wonder and connection …
 
When highly creative brewers and chocolate makers come together for collaborations, the results can be magical. In this episode we’ll talk with Hans Westerink of Violet Sky Chocolate in South Bend, Indiana, who creates fantastic single origin and inclusion chocolate bars and frequently collaborates with craft brewers. We’ll also talk with Brett Smi…
 
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