Weekend Breakfast With Alison Curtis podcast

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Exile

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Episode 10: From Refugee to Radical 44:09

۲ years پیش44:09

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دوست داشته شد

44:09

When a young Eva Kollisch arrives as a refugee in New York in 1940, she finds a community among socialists who share her values and idealism. She soon discovers ‘the cause’ isn’t as idyllic as it seems. Little does she know this is the beginning of a lifelong commitment to activism and her determination to create radical change in ways that include belonging, love and one's full self. In addition to Eva Kollisch’s memoirs Girl in Movement (2000) and The Ground Under My Feet (2014), LBI’s collections include an oral history interview with Eva conducted in 2014 and the papers of Eva’s mother, poet Margarete Kolllisch, which document Eva’s childhood experience on the Kindertransport. Learn more at www.lbi.org/kollisch . Exile is a production of the Leo Baeck Institute , New York | Berlin and Antica Productions . It’s narrated by Mandy Patinkin. Executive Producers include Katrina Onstad, Stuart Coxe, and Bernie Blum. Senior Producer is Debbie Pacheco. Associate Producers are Hailey Choi and Emily Morantz. Research and translation by Isabella Kempf. Sound design and audio mix by Philip Wilson, with help from Cameron McIver. Theme music by Oliver Wickham. Voice acting by Natalia Bushnik. Special thanks to the Kollisch family for the use of Eva’s two memoirs, “Girl in Movement” and “The Ground Under My Feet”, the Sophia Smith Collection at Smith College and their “Voices of Feminism Oral History Project”, and Soundtrack New York.…

Weekend Breakfast with Alison Curtis

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Join Alison Curtis for some PMA (Positive Morning Attitude!) With lots of fun, energy, family-friendly chat, advice, big guests, the best listeners and big prize giveaways Weekend Breakfast broadcasts a blast of positivity every Saturday morning from 8am and Sunday from 9am.

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Weekend Breakfast with Alison Curtis

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updated 12 روز پیش

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298 قسمت

#Society #Weekend Breakfast #Today FM #Ireland #Todayfm

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1
Celebrating Neurodiversity: Dav Pilkey's Inspirational Journey to Become Beloved Best Selling Author 7:24

12 روز پیش7:24

7:24

The brains behind 'Captain Underpants' and 'Dog Man' to more. Dav Pilkey joined Alison Curtis to talk about his journey from a back of the class doodler to a multi-million best selling author and illustrator. Dav told Alison his inspirational story. He is very open about his ADHD diagnosis and wants to celebrate neurodivergency and inspire. He spent many hours placed in the corridor by Teachers who didn't understand. But with the help of his supportive parents and school friends he went from goofing around in class to getting Hollywood movies made of his creations.…

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These Tips For Parents Of Fussy Eaters Could Make All The Difference 8:57

25 روز پیش8:57

8:57

Something a majority of parents are faced with at some point during their children’s life is picky eating. Here to provide some much need light on the issue is Louise Lennox an accredited fussy eating expert and runs a course called Picky Eaters Mealtime Makeover . Louise has work as a TV chef and food writer – she was a favourite on RTÉ’s The Restaurant as a pastry chef – but for years, she’s been training and specialising in what she describes as her real purpose in life, to help empower parents at the table. Her son Alex’s refusal to eat as a young child, quite simply, broke her heart. At one point, there were just ten foods in total that he would eat. Desperate to understand more about why some children refuse to eat, Louise went to the US and trained with the world’s leading pediatricians in children’s feeding disorders and her mind was blown. Follow her @louiselennox…

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Boris Becker Won't Reveal Who Snored In The 'Celebrity Bear Hunt' Camp 5:19

۴ weeks پیش5:19

5:19

‘Celebrity Bear Hunt’ is a terrifying game of cat and mouse where Bear Grylls becomes the ultimate predator. If he catches them, they’re out. Tennis legend Boris Becker joined Alison on Weekend Breakfast to discuss all of the trials and tribulations of his time on the show.

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Mel B Shares The Best Thing About Camping With Danny Cipriani! 6:05

۴ weeks پیش6:05

6:05

Imagine being stranded in the unforgiving Central American jungle, with Bear Grylls himself hunting you down. Now imagine former England rugby star Danny Cipriani is there with you! Spice Girl Mel B didn't have to imagine - it was real life! Mel B and Danny Cipriani joined Alison Curtis on Weekend Breakfast to chat about Celebrity Bear Hunt.…

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Holly Willoughby Was Feeling ALL The Feels Hosting 'Celebrity Bear Hunt' 4:41

۴ weeks پیش4:41

4:41

'Celebrity Bear Hunt' is the new Netflix series hosted by Holly Willoughby and Bear Grylls. An action-packed showdown throws an unexpected mix of famous faces into the wild, where they’ll have to prove they have the instincts, courage, and grit to survive. Holly Willoughby and Bear Grylls told Alison Curtis all about the new show.…

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Will It Kill Me, Or Am I Just Getting Old with Dr Ciara Kelly 14:43

۵ weeks پیش14:43

14:43

The good doctor Ciara Kelly was in the house to discuss our listeners ailments - from shaky hands to ingrown toenails.

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Cian Ducrot Manifested His Grammy Win! 13:57

۵ weeks پیش13:57

13:57

Singer and songwriter, Cian Ducrot joined Ray on the show to chat all about his big night in LA and how it felt to WIN his first ever Grammy!

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Caroline Hirons Thinks Life Is Too Short For Putting Up With Snoring! 14:24

۵ weeks پیش14:24

14:24

Caroline Hirons, a renowned skincare expert, author, and entrepreneur, is bringing her live podcast Glad We Had This Chat to 3Olympia Theatre, Dublin in February 2025. She joined Alison Curtis on Weekend Breakfast to chat all about it and why she can't stand snoring!

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Gordon D'Arcy And Paul Howard Have Teamed Up Again For 'Let's Play Rugby' 9:28

۶ weeks پیش9:28

9:28

One of Ireland’s greatest ever rugby stars, Gordon D’Arcy, and its greatest No.10 never-to-have-been capped, Paul Howard (aka Ross O’Carroll Kelly), have once again teamed up for a new children’s book, 'Let’s Play Rugby'. The lads joined Alison Curtis on Weekend Breakfast to chat all things rugby!

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Here's Trouble (Denim)- Shane Dan Byrne Is Booked And Busy! 9:56

۷ weeks پیش9:56

9:56

Friend of the show Shane Dan Byrne popped into studio with Alison to chat about his new tour Trouble Denim, selling out the 3Olympia Theatre with the 'Young Hot Guys' podcast and the type of cleaning you do when you listen to podcasts!

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Jack Woolley Is Bringing The 'Woolley Wiggle' To The DWTS Ballroom 9:20

۸ weeks پیش9:20

9:20

Sometimes your wildest dreams do really come true! Irish Taekwondo Olympian Jack Wooley and his pro partner Alexandra Vladimirov popped into studio with Alison Curtis ahead of their second week on Dancing With The Stars! Jack told Alison all about how his grandmother inspired his journey to the ballroom.…

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Keith Brymer Jones Cries So Much On TV That A Drinking Game Has Now Been Made Up! 8:19

۹ weeks پیش8:19

8:19

'The Great Pottery Throw Down' is back on our screens and in keeping with tradition, potter and judge Keith Brymer Jones joined Alison on Weekend Breakfast!

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You'll Never Guess Who Norma Sheahan Wants To DJ At Her Funeral! 9:37

10 weeks پیش9:37

9:37

The newly divorced and unapologetically wild, Norma Sheahan is on tour! She is diving into her outrageous bucket list her with the help of her glow-up-savvy teenagers. She joined Alison on Weekend Breakfast to chat all about her tour, wanting to represent Ireland at Eurovision and who she wants to DJ at her funeral.…

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Get Ready For Your Perfect Christmas Dinner with Neven Maguire's Tips 9:09

12 weeks پیش9:09

9:09

He's back! Neven Maguire has got a new book 'Eat Out at Home,' which is full of tips for adding that extra bit of flair to your cooking. There's even a new way to do your potatoes this Christmas and Neven has all the tips for making it happen. Press the play button to hear all the tips and below are the recipes mentioned. Turkey Roulade with Maple Glaze: Serves 6–8 75g butter 1 large onion, finely chopped 100g fresh ciabatta breadcrumbs 2 tsp chopped fresh mixed herbs (sage, rosemary and thyme) 20g fresh flat-leaf parsley, leaves stripped off 1.75–2kg boneless turkey breast, skin on 50g dried cranberries or chopped apricots 2 tbsp maple syrup 200ml carton poultry gravy sea salt and freshly ground black pepper Preheat the oven to 200°C (400°F/Gas Mark 6). Heat a sauté pan over a medium heat, melt half of the butter and gently sauté the onion for 8–10 minutes until softened but not coloured. Season well. Put the breadcrumbs and herbs into a food processor and blitz to fine crumbs, then add the sautéed onions and pulse to make a paste. Put the turkey breast skin-side down on a chopping board, then butterfly it by cutting partway into the thickest side. Open the turkey breast out and cover with parchment paper, then use a rolling pin to gently bash it out to an even 2cm thickness. Remove the parchment and season, then spread over the breadcrumb paste, leaving a border around the edges. Scatter the cranberries or apricots on top, then press down so that they form part of the stuffing. Starting from one of the short sides, roll the turkey breast into a tight log shape, then tie at even intervals with kitchen string. Melt the rest of the butter in a small pan with the maple syrup, and use this to glaze the joint, reserving any that is left over. This will keep in the fridge for 2 days, or it can be frozen and defrosted. Put the turkey roulade on a rack in a roasting tin and roast for 40 minutes, basting halfway through with the rest of the glaze, until the turkey is cooked through. A thermometer should read 70°C. Transfer the roulade to a platter, cover loosely with foil and leave to rest for 15 minutes. Meanwhile, put the roasting tin on the hob and stir in the gravy with a splash of boiling water, scraping the bottom of the tin to remove any sediment. Carve the turkey into slices and arrange on plates, then pour over some of the gravy to serve. Sticky Damson Ham with Star Anise: Serves 8–10 2kg unsmoked gammon joint 1 onion, sliced 2 celery sticks, roughly chopped 1 tbsp black peppercorns 8 star anise 175g damson plum jam or conserve juice of 1 orange 100g light brown sugar Rinse the gammon with fresh water and put in a pan of boiling water. Add the onion, celery, peppercorns and 2 of the star anise. Bring to a simmer over a low heat and cook for 1½ hours. Leave to cool in the liquid. Meanwhile, make the glaze. Put the damson jam or conserve in a small pan with the orange juice, sugar and the rest of the star anise. Heat gently until the sugar has dissolved, then simmer for 3–4 minutes or until reduced to a thick glaze, stirring to ensure it doesn’t catch at the bottom. Leave to cool slightly. Preheat the oven to 220°C (425°F/Gas Mark 7). Remove the gammon from the pan and put into a baking tin. Using a sharp knife, cut off the rind, leaving the fat on top and score diagonally into a diamond pattern. Pour around 500ml of the cooking liquid, which will help to keep the joint moist. Smear the damson glaze all over the ham, reserving 2 tablespoons, making sure the star anise are sitting on top of the joint. Roast for 20–30 minutes until cooked through. Remove from the oven and drizzle over the remaining glaze. Leave to rest for at least 15 minutes or up to 1 hour, covered loosely with tin foil. Carve slices from the ham and arrange on plates to serve. Tiramisu: Serves 8–10 4 large eggs 100g caster sugar 250g mascarpone cheese 2 50ml cream 250ml freshly brewed strong espresso coffee (left to cool completely) 150ml Tia Maria or Kahlúa liqueur 40 sponge fingers 50g bar plain chocolate 2 tsp cocoa powder Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture. Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle. Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.…

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Mairead Ronan and Jenny Kelly Tell Alison About Life Lessons And Being More Carefree 17:09

12 weeks پیش17:09

17:09

Struggling to find the perfect Christmas Gift? Well, Mairead Ronan and Jenny Kelly have written a book 'What We Know Now: Lessons on Life, Love, Loss and Friendship' and we think it's perfect! The girls joined Alison in studio to chat about their book and a whole lot more!

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