Lucie Chaumette reçoit le sociologue Gaspard Lion, qui publie le livre « Vivre au camping, un mal logement des classes populaires », aux éditions Seuil, la première enquête sociologique sur les personnes qui habitent au camping à l’année. L’invité, qui a lui-même passé quelques années là-bas pour les besoins de l’enquête, revient sur cette crise du logement « qui touche des personnes de plus en plus nombreuses, avec des parcours de vie […] assez diversifiés ». Selon un rapport de 2024 de la Fondation Abbé Pierre, près de 15 millions de personnes sont touchées par la crise du logement en France.

Thierry ARDISSON reçoit Roxane MESQUIDA, découverte dans "A ma soeur" de Catherine Breillat. Elle joue également dans "Sex is comedy" de la même réalisatrice et est actuellement à l'affiche de "Sexes très opposés" de Eric Assous et se prête au jingle "marionnettes".<br /><br /><a href="http://www.ina.fr///video/I08268152/l-actualit-de-roxane-mesquida.fr.html#xtor=AL-3" target="_blank" style="color:#0086b0;">Retrouvez ce media sur Ina.fr</a>

Pôle cold cases, des dossiers relancés mais des doutes : c’est le titre à la une du journal de Saône-et-Loire. Pour obtenir des réponses, il faut lire le livre de Jacques Dallest. Ce procureur honoraire publie « Cold cases, un magistrat enquête » aux éditions Mareuil. Anciennement juge d’instruction, il a tenu à partager plusieurs années au cœur des enquêtes criminelles les plus sombres. Aujourd’hui, il invite les lecteurs à se questionner et à réfléchir sur l’amélioration du traitement judiciaire de ces affaires complexes et non élucidées. Cela fait un an qu’un pôle dédié aux cold cases a été ouvert à l’initiative de ce magistrat. Sur le terrain, qu’en est-il ? « L’intérêt c’est d’avoir un groupe de magistrats du parquet de l’instruction spécialisés dont le temps est consacré uniquement à ces dossiers dont certains sont très anciens et donc d’avoir une nouvelle lecture et d’essayer d’apporter une solution des années plus tard notamment pour montrer aux familles des victimes que la justice ne cède pas » explique notre invité. <br /><br /><br /><br /><br /><br /><br />Zoom sur ces cold cases déterrés par Jacques Dallest.

Les conditions de jeu à Limbé, les réactions aux deux coups de sifflet de l'arbitre, les conséquences pour l'équipe ... Retrouvez tous ces sujets dans le débrief du match Tunisie-Mali avec notre journaliste Syrine Attia et Maher Mzahi, présent au stade lors de la rencontre.

Un film nigérian en français avec: Jackie Appiah, Funsho Adeolu, Luchy Donalds

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[Chorus]
You keep takin' me higher
Fulfill my desire
The temperature fire
And it's hot, hot, hot, hot
You keep takin' me higher
Fulfill my desire
You turn on the pressure
And I can't breathe (Hot, hot, hot, hot)

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Lights on you could see
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[Pre-Chorus]
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In our zone and in our feelings
We keep tryin' new positions
Touchin' onon my body
You don't need no help to find it

[Chorus]
You keep takin' me higher (Higher)
Fulfill my desire (Desire)
The temperature fire (Fire)
And it's hot, hot, hot, hot
You keep takin' me higher (Higher)
Fulfill my desire (Desire)
You turn on the pressure (Pressure)
And I can't breathe (Hot, hot, hot, hot)

[Verse 2]
Baby, take me under
What we do it don't leave the room
And I feel this energy
When I, when I, when I touch you (When I touch you)
Baby, love me harder
I'll never get enough of you
So just put it on me
Way I, way I, way I showed you

[Pre-Chorus]
DND just for the weekend
In our zone and in our feelings
We keep tryin' new positions
Touchin' onon my body
You don't need no help to find it

[Chorus]
You keep takin' me higher (Higher)
Fulfill my desire (Desire)
The temperature fire (Fire)
And it's hot, hot, hot, hot
You keep takin' me higher (Higher)
Fulfill my desire (Desire)
You turn on the pressure (Pressure)
And I can't breathe (Hot, hot, hot, hot)

[Outro]
Hot, hot, hot, hot
Hot, hot, hot, hot
Hot, hot, hot, hot
Hot, hot, hot, hot
Hot, hot, hot, hot

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--
SHOPPING LIST / INGREDIENTS:
PROTEINS:
2lbs/1kg Boneless skinless chicken breast
2lbs/1kg of Skin on Norwegian salmon

VEGGIES - cut into large bite sized pieces
2 heads of broccoli
1lb/.5kg brussel sprouts
1.5lb/1kg thick cut carrots
2 large bunches of kale or chard (leaves cut into pieces with stem end thinly sliced)

CARBS
600g rice (I like medium grain calrose)
1.5lb/1kg potatoes (i’m using red baby potatoes), cut into large bite sized pieces
2 med-lrg sweet potatoes, peel and cut into bite size cubes

PANTRY/FRIDGE ITEMS
Salt
Pepper
Olive oil
Arugula (2-3 clamshells)
Roasted red bell pepper
Pepperoncinis
Marinated olives
Feta cheese
Pickled red onions (RECIPE: https://youtu.be/QLX6wCDWrIc?t=443)
Grainy mustard
Balsamic vinegar
Shredded cabbage (i buy the bagged coleslaw mix or you can slice your own)
Sushi ginger
3 avocados
Roasted seaweed or furikake
Kimchi
Sesame seeds
Corn tortillas (or tortillas of choice)
Pickled jalapenos
Lime
Garlic powder (or garlic)
Onion powder
Chili flakes/red pepper flake
Honey

SAUCES and CONDIMENTS:
Gochujang sauce (RECIPE: https://youtu.be/olK8IrYgS0c)
Teriyaki sauce (RECIPE: https://youtu.be/hsoMyZt-ebk)
Sesame ginger salad dressing(RECIPE: https://youtu.be/_LTZBBIq0t4)
Pesto (RECIPE: https://youtu.be/WBv2v61rN08)
Chili crisp
Tomatillo salsa (RECIPE: https://youtu.be/69mgaaK6E48 )

1. Boil large pot of water
2. Preheat oven to 425F/220C
3. Lay out chicken onto a parchment lined sheet tray. Season with salt and pepper.
4. Lay the salmon onto a parchment lined sheet tray skin side down. Season with salt and pepper
5. Bake the chicken and salmon at 425F/220C
6. At around the 15 minute mark, check the Salmon. It’s done cooking when the internal temp reaches 130-140F/55-60C.
7. The chicken should be done after cooking for between 20-25 minutes depending on the size of the breasts. They’re done when the internal temperature reaches 150-160F/65-70C
8. Transfer salmon and chicken to wide, flat storage containers in the fridge (lid off) to cool
9. Salt the now-boiling water very well and add in chopped broccoli. Cook for about 90 seconds or until the broccoli has softened, but still has a little bite to it. Transfer the broccoli to a wire rack to drain
10. Add the carrots into the boiling water and cook for 3-4 minutes until just tender, but still a little snappy. Transfer to wire rack to drain
11. Add the kale to the boiling water and cook for about 2 minutes. Transfer to wire rack to drain
12. Add the brussel sprouts to the boiling water and cook for 3-4 minutes. Transfer to wire rack to drain
13. Increase oven temperature to 475F/245C
14. To cook the rice, combine 800g water with 600g rice and a very large pinch of salt in a rice cooker. Stir and set to cook on the white rice setting. Store in a container or two in the fridge until ready to use.
15. Slice potatoes in half. Replace the parchment paper from one of the protein sheet trays with a fresh sheet and add on sliced potatoes. Add a generous squeeze of olive oil and a large pinch of salt. Toss on the sheet tray to coat and arrange potatoes cut side down.
16. Peel and cut sweet potatoes into bite size cubes. Replace parchment paper from the second protein sheet tray with a fresh sheet and add diced sweet potatoes. Drizzle with olive oil and salt and toss to evenly coat.
17. Add both trays of potatoes into the oven to cook at 475F/245C. Cook for about 25 minutes until roasted, tender, and charred around the edges. Transfer potatoes into paper towel lined containers and store in the fridge.
**If you’d like to make your own sauces, i’ve linked to recipes for all of them (except chili crisp) above**

CHAPTERS:
0:00 Intro and goals
0:49 Cooking the proteins
1:49 Prepping the veggies and finishing the proteins
3:26 Cooking the vegetables
5:00 Pouring a bowl of cereal (ad)
5:57 Cooking the carbs
7:52 Let’s talk sauces
9:08 Turning ingredients into composed meals

#mealprep #healthyrecipes

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