Penguin Chats's guest appearances

Penguin Chats

"SOMETHING came from Baltimore" (Jazz/Blues/R&B Podcast and It's Not Really About Baltimore!) 

Penguin Chats Archives - Clark College Foundation

John Doe

Paula Cole

Regina Carter

George Harrison

Chris Davis

Stephen King

Matt Brown

Roy Ayers

Jamila Woods

Kat Edmonson

Joey Alexander

Pina Coladas

Wyclef Jean

Ali Shaheed Muhammad

Marvin Gaye

OwlTail

Chris Illingworth

The self-titled "GoGo Penguin" album is dropping on June 5th.  I have an interview with Nick Blacka from the GoGo Penguin  and that will be released on June 4th to discuss the new album.   To get ready for the big event, I have an interview with Chris Illingworth of GoGo Penguin and we are chatting about the release of "A Humdrum Star".  "A Humdrum Star" was voted "The Best Album of 2018" at "Something came from Baltimore".  Subscribe now, and get the new interview on the 4th...start loving the album on the 5th.  Please Subscribe to SOMETHING came from Baltimore Youtube: https://www.youtube.com/channel/UCj7HKmMrFB4vAQm3SKzvftA Facebook:  https://www.facebook.com/tomfunproductions Itunes: https://podcasts.apple.com/us/podcast/something-came-from-baltimore/id1400504427 Anchor: https://anchor.fm/somethingcame-from-baltim    ---   Send in a voice message: https://podcasters.spotify.com/pod/show/somethingcame-from-baltim/message Support this podcast: https://podcasters.spotify.com/pod/show/somethingcame-from-baltim/support

The self-titled "GoGo Penguin" album is dropping on June 5th.  I have an interview with Nick Blacka from the GoGo Penguin  and that will be released on June 4th to discuss the new album.   To get ready for the big event, I have an interview with Chris Illingworth of GoGo Penguin and we are chatting about the release of "A Humdrum Star".  "A Humdrum Star" was voted "The Best Album of 2018" at "Something came from Baltimore".  Subscribe now, and get the new interview on the 4th...start loving the album on the 5th.  Please Subscribe to SOMETHING came from Baltimore Youtube: <a href="https://www.youtube.com/channel/UCj7HKmMrFB4vAQm3SKzvftA" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCj7HKmMrFB4vAQm3SKzvftA</a> Facebook:  <a href="https://www.facebook.com/tomfunproductions" rel="nofollow" target="_blank">https://www.facebook.com/tomfunproductions</a> Itunes: <a href="https://podcasts.apple.com/us/podcast/something-came-from-baltimore/id1400504427" rel="nofollow" target="_blank">https://podcasts.apple.com/us/podcast/something-came-from-baltimore/id1400504427</a> Anchor: <a href="https://anchor.fm/somethingcame-from-baltim" rel="nofollow" target="_blank">https://anchor.fm/somethingcame-from-baltim</a> --- Send in a voice message: <a href="https://podcasters.spotify.com/pod/show/somethingcame-from-baltim/message" rel="nofollow" target="_blank">https://podcasters.spotify.com/pod/show/somethingcame-from-baltim/message</a> Support this podcast: <a href="https://podcasters.spotify.com/pod/show/somethingcame-from-baltim/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/somethingcame-from-baltim/support</a>

SCFB 25: Chris Illingworth of GoGo Penguin chats about "A Humdrum Star"

http://feeds.soundcloud.com/stream/491488434-user-69502402-115536765-delicious-mysteries.mp3   Ellie Alexander is an alumna and author of the popular Bakeshop Mystery series. She was at Clark in July 2018 to launch her book, “Till Death Do Us Tart.” Alexander shared some of her writing tips and ideas for her next books before a live audience, while Clark’s pastry chef shared the secrets of making a no-fail chocolate ganache.      The opinions and ideas expressed by individuals in these podcasts do not necessarily reflect the positions or policies or Clark College Foundation or Clark College.   About the author | Books by the author | Alexander book launch at Clark College Chef Alison Dolder ’12, Rhonda Morin and Ellie Alexander during a question-and-answer session at the launch party of “‘Till Death Do Us Tart.” Chef Dolder’s no-fail chocolate ganache recipe Equal parts, example: 1 pint heavy cream and 16 ounces of good chocolate, such as Callebaut or Scharffen Berger Chop up chocolate Bring cream just under a boil Pour heated heavy cream over chocolate. Stir with a stick blender (makes a nice emulsion) Coat something with the ganache or make truffles from it, or put in hot coco or eat a spoonful! McClaskey Culinary Institute Dining Hours &amp; Menu | About McClaskey Culinary Institute | Cuisine Management program  | Professional Baking and Pastry Artsrmorin@supportclark.orgThe post Delicious mysteries on Penguin Chats appeared first on Clark College Foundation.

<a href="http://feeds.soundcloud.com/stream/491488434-user-69502402-115536765-delicious-mysteries.mp3" rel="nofollow" target="_blank">http://feeds.soundcloud.com/stream/491488434-user-69502402-115536765-delicious-mysteries.mp3</a> Ellie Alexander is an alumna and author of the popular Bakeshop Mystery series. She was at Clark in July 2018 to launch her book, “Till Death Do Us Tart.” Alexander shared some of her writing tips and ideas for her next books before a live audience, while Clark’s pastry chef shared the secrets of making a no-fail chocolate ganache. The opinions and ideas expressed by individuals in these podcasts do not necessarily reflect the positions or policies or Clark College Foundation or Clark College. <a href="http://www.elliealexander.co" rel="nofollow" target="_blank">About the author</a> | <a href="http://www.elliealexander.co/books" rel="nofollow" target="_blank">Books by the author</a> | <a href="http://www.clark.edu/campus-life/student-life/dining/index.php" rel="nofollow" target="_blank">Alexander book launch at Clark College</a> Chef Alison Dolder ’12, Rhonda Morin and Ellie Alexander during a question-and-answer session at the launch party of “‘Till Death Do Us Tart.” <h5>Chef Dolder’s no-fail chocolate ganache recipe</h5> Equal parts, example: 1 pint heavy cream and 16 ounces of good chocolate, such as Callebaut or Scharffen Berger Chop up chocolate Bring cream just under a boil Pour heated heavy cream over chocolate. Stir with a stick blender (makes a nice emulsion) Coat something with the ganache or make truffles from it, or put in hot coco or eat a spoonful! <a href="http://www.clark.edu/campus-life/student-life/dining/index.php" rel="nofollow" target="_blank">McClaskey Culinary Institute Dining Hours &amp; Menu</a> | <a href="http://www.clark.edu/academics/programs/dept/culinary-institute/index.php" rel="nofollow" target="_blank">About McClaskey Culinary Institute</a> | <a href="http://www.clark.edu/academics/programs/business-and-entrepreneurship/cuisine/index.php" rel="nofollow" target="_blank">Cuisine Management program  </a>| <a href="http://www.clark.edu/academics/programs/business-and-entrepreneurship/baking/index.php" rel="nofollow" target="_blank">Professional Baking and Pastry Arts</a>rmorin@supportclark.orgThe post <a href="https://www.clarkcollegefoundation.org/delicious-mysteries/" rel="nofollow" target="_blank">Delicious mysteries on Penguin Chats</a> appeared first on <a href="https://www.clarkcollegefoundation.org" rel="nofollow" target="_blank">Clark College Foundation</a>.

Delicious mysteries on Penguin Chats