Podcasts about aroma

This is a free preview of a paid episode. To hear more, visit chrisryan.substack.comUpdates on our Mexico travels, my attempts to master the flip-flop, my dermatological disabilities, Anya's thing for older men (and why older isn't necessarily better), and the blessings and burdens of being recognized for who we really are (and the complicated role of the recognizer).

No 8º episódio da 2a temporada do Tem Dado em Casa, Gustavo Lopes e Carol Gusmão comentam seus top jogos para levar o caos pra sua família ou mesa de jogo que está tranquila demais. Aproveitando os mais de 1000 jogos jogados, vamos começar uma temporada de tops mais tradicionais, com essa grande amostragem para passar para vocês o puro suco. - Link da Campanha no Catarse: https://www.catarse.me/gambiarra_board_gamesEdição - Fabs Fabuloso e Gustavo Lopes. Capa - Gustavo Lopes . Quer comprar jogos por um precinho bacana e contribuir com o Gambiarra Board Games? Acessa https://bravojogos.com.br/ e utilize o cupom GAMBIARRANABRAVO Confira as fotos dos jogos em nosso instagram instagram.com/gambiarraboardgames E-mail para sugestões: contato@papodelouco.com papodelouco.com Apoio Acessórios BG: https://www.acessoriosbg.com.br BGSP: https://boardgamessp.com.br/ Bravo Jogos: https://bravojogos.com.br Aroma de Madeira: https://www.aromademadeira.com.brAbertura: Free Transition Music - Upbeat 80s Music - 'Euro Pop 80s' (Intro A - 4 seconds)Jay Man - OurMusicBox Trilha: Music Credit: LAKEY INSPIREDTrack Name: "The Process"Music By: LAKEY INSPIRED @ https://soundcloud.com/lakeyinspired​Original upload HERE - https://soundcloud.com/lakeyinspired/​Official "LAKEY INSPIRED" YouTube Channel HERE - https://www.youtube.com/channel/UCOmyLicense for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.Full License HERE - https://creativecommons.org/licenses/​ - Music promoted by NCM https://goo.gl/fh3rEJ​ e Mischief Maker by Kevin MacLeod - Link: https://incompetech.filmmusic.io/song/4059-mischief-maker - License: https://filmmusic.io/standard-license

Fluent Fiction - Norwegian: Brewed Connections: A Tale of Aroma and Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-02-26-08-38-20-no Story Transcript:No: Det var en kald vinterdag.En: It was a cold winter day.No: Snøen falt mykt utenfor de store vinduene til kaffebrenneriet.En: The snow fell softly outside the large windows of the kaffebrenneriet.No: Inne var atmosfæren varm og innbydende.En: Inside, the atmosphere was warm and inviting.No: Den rike aromaen av nybrente kaffebønner fylte luften.En: The rich aroma of freshly roasted kaffebønner filled the air.No: Folk strømmet til for å feire nasjonaldagen til Samene, og kaffebrenneriet var travlere enn noensinne.En: People flocked in to celebrate the national day of the Samene, and the kaffebrenneriet was busier than ever.No: Sigrid, en ivrig kaffekjenner, gikk med lette skritt inn i lokalet.En: Sigrid, an eager coffee enthusiast, walked with light steps into the place.No: Hun hadde hørt mye om dette brenneriet og var nysgjerrig på å lære mer om de unike kaffe blandingene deres.En: She had heard a lot about this roastery and was curious to learn more about their unique coffee blends.No: Spesielt var hun fascinert av en bestemt aroma som hadde fanget hennes nese så snart hun kom inn.En: Particularly, she was fascinated by a certain aroma that had caught her nose as soon as she came in.No: Det luktet som en blanding av sjokolade og en ukjent krydder.En: It smelled like a mix of chocolate and an unknown spice.No: Lars, en reservert barista med en kjærlighet for fortellinger, sto bak disken.En: Lars, a reserved barista with a love of stories, stood behind the counter.No: Han hadde mye å gjøre, men han la merke til Sigrid.En: He had a lot to do, but he noticed Sigrid.No: Hun studerte kaffemenyen med dyp interesse.En: She was studying the coffee menu with deep interest.No: Kari, Sigrids beste venn, sto ved siden av og smilte oppmuntrende.En: Kari, Sigrid's best friend, stood beside her, smiling encouragingly.No: Sigrid bestemte seg for å spørre Lars om aromaen.En: Sigrid decided to ask Lars about the aroma.No: "Jeg lurer på hemmeligheten bak denne duften," sa hun og pekte på det lille hjørnet hvor kaffebønnene ble ristet.En: "I'm curious about the secret behind this scent," she said, pointing to the little corner where the kaffebønner were being roasted.No: Lars så litt nølende ut, ikke sikker på om han skulle avsløre hemmeligheten til noen han nettopp hadde møtt.En: Lars looked a bit hesitant, unsure whether to reveal the secret to someone he just met.No: Dessuten hadde han hendene fulle med arrangementet.En: Moreover, he had his hands full with the event.No: Med et fast bestemt blikk bestemte Sigrid seg for å melde seg som frivillig.En: With a determined look, Sigrid decided to volunteer.No: Kanskje hvis hun hjalp til, kunne hun få vite mer.En: Maybe if she helped out, she could learn more.No: Lars ble litt overrasket, men han satte pris på hjelpen.En: Lars was a bit surprised, but he appreciated the help.No: "Du kan begynne med å fylle på kaffebønnene," foreslo han.En: "You can start by refilling the kaffebønner," he suggested.No: Mens de forberedte arrangementet sammen, merket Sigrid kjemien mellom dem.En: As they prepared for the event together, Sigrid noticed the chemistry between them.No: Det var noe med måten han snakket om kaffe, historiene han delte.En: There was something about the way he talked about coffee, the stories he shared.No: Det var fascinerende.En: It was fascinating.No: Plutselig oppsto kaos.En: Suddenly, chaos erupted.No: En av kaffekvernene sviktet.En: One of the coffee grinders malfunctioned.No: Lyden av malfunksjonen forårsaket panikk blant arbeiderne.En: The sound of the malfunction caused panic among the workers.No: Uten å nøle, gikk Sigrid og Lars til verket.En: Without hesitation, Sigrid and Lars got to work.No: De jobbet raskt og effektivt sammen, fikset kvernen og reddet arrangementet fra katastrofe.En: They worked quickly and efficiently together, fixing the grinder and saving the event from disaster.No: Etterpå lo de begge, lettet over at alt hadde gått bra.En: Afterwards, they both laughed, relieved that everything had gone well.No: Etter at gjestene hadde gått, satte Sigrid og Lars seg ned med to rykende kopper kaffe.En: After the guests had left, Sigrid and Lars sat down with two steaming cups of coffee.No: Stemningen var rolig og intim.En: The atmosphere was calm and intimate.No: Lars, nå mer åpen, delte endelig hemmeligheten bak aromaen.En: Lars, now more open, finally shared the secret behind the aroma.No: Det var en spesiell blanding av bønner fra Etiopia og en lokal norsk krydder.En: It was a special blend of beans from Etiopia and a local Norwegian spice.No: Han spurte Sigrid om hun ville bli med på å lage nye blandinger sammen med ham, noe hun takket ja til med glede.En: He asked Sigrid if she would like to join him in creating new blends together, which she gladly accepted.No: Sigrid hadde ikke bare lært mer om kaffekunst, men også funnet en ny forbindelse med Lars.En: Sigrid not only learned more about the art of coffee but also found a new connection with Lars.No: Han var nå mer villig til å dele sin lidenskap, og Sigrid følte seg inspirert og takknemlig.En: He was now more willing to share his passion, and Sigrid felt inspired and grateful.No: Deres reise til å utforske smaker og historier hadde bare så vidt begynt, og hun så frem til alt de kunne skape sammen.En: Their journey to explore flavors and stories had just begun, and she looked forward to all they could create together. Vocabulary Words:flocked: strømmetenthusiast: kjennerroastery: brennerietblends: blandingerunique: unikefascinated: fascinertreserved: reservertbarista: baristastudying: studertehesitant: nølendevolunteer: frivilligrefilling: fylle påchemistry: kjemienmalfunctioned: sviktetpanic: panikkefficiently: effektivtintimate: intimrevealed: avslørespice: krydderdetermined: bestemtatmosphere: atmosfæreroasted: ristetencouragingly: oppmuntrendecurious: nysgjerrigappreciated: satte pris påchaos: kaosmalfunction: malfunksjonensteaming: rykendepassion: lidenskapexplore: utforske

Fluent Fiction - Italian: The Hidden Aroma: Solving Mysteries at Caffè dei Sogni Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-02-26-23-34-02-it Story Transcript:It: Il sole filtrava attraverso le finestre del "Caffè dei Sogni", un'antica torrefazione situata nel cuore di Firenze.En: The sun filtered through the windows of the "Caffè dei Sogni", an ancient coffee roasting shop located in the heart of Firenze.It: L'aria era impregnata dell'aroma caldo e avvolgente del caffè appena tostato.En: The air was filled with the warm and enveloping aroma of freshly roasted coffee.It: Alessio, l'orgoglioso proprietario, stava sistemando i sacchi di chicchi accanto al bancone di legno scuro, mentre Marco, suo cugino, preparava un espresso per un turista curioso.En: Alessio, the proud owner, was arranging the sacks of coffee beans next to the dark wooden counter, while Marco, his cousin, was preparing an espresso for a curious tourist.It: Ma qualcosa non andava.En: But something was wrong.It: Giulia, una delle clienti abituali e abile detective, notò la fronte corrugata di Alessio mentre sistemava i registri.En: Giulia, one of the regular customers and a skilled detective, noticed Alessio's furrowed brow as he organized the ledgers.It: Si avvicinò con un sorriso e una tazza di caffè in mano.En: She approached with a smile and a cup of coffee in hand.It: "Problemi, Alessio?En: "Problems, Alessio?"It: " chiese con tono amichevole.En: she asked in a friendly tone.It: Alessio sospirò, rendendosi conto che la piacevole facciata del suo caffè non poteva nascondere il problema a portata di mano.En: Alessio sighed, realizing that the pleasant façade of his café could not hide the problem at hand.It: "Una spedizione di chicchi rari è sparita, Giulia," confessò Alessio, con la voce piena di preoccupazione.En: "A shipment of rare beans has disappeared, Giulia," confessed Alessio, his voice full of concern.It: "È un grosso guaio per la nostra reputazione di famiglia.En: "It's a big problem for our family's reputation."It: " Giulia annuì, i suoi sensi di detective già in allerta.En: Giulia nodded, her detective instincts already on alert.It: "Posso aiutarti a cercare," suggerì, sapendo che Alessio era orgoglioso e preferiva tenere i problemi in famiglia.En: "I can help you look," she suggested, knowing that Alessio was proud and preferred to keep problems within the family.It: "Va bene," disse Alessio, esitante.En: "Okay," said Alessio, hesitant.It: "Ma solo perché non so da dove cominciare.En: "But only because I don't know where to start."It: " Così, Giulia iniziò a indagare.En: So, Giulia began to investigate.It: Tra una chiacchiera e l'altra con i clienti, osservava attentamente chi entrava e usciva dalla torrefazione.En: Between chats with customers, she carefully observed who entered and exited the roasting shop.It: Nel frattempo, Marco sembrava distratto.En: Meanwhile, Marco seemed distracted.It: Versava l'espresso con più lentezza del solito, e uno strano sguardo inquieto gli attraversava il volto ogni volta che il nome della spedizione veniva menzionato.En: He poured the espresso more slowly than usual, and a strange uneasy look crossed his face every time the name of the shipment was mentioned.It: Giulia lo notò, ma non disse nulla subito.En: Giulia noticed this but said nothing immediately.It: Dopo qualche giorno, Giulia raccolse abbastanza indizi da confrontare Marco.En: After a few days, Giulia gathered enough clues to confront Marco.It: Lo trovò nel retro della torrefazione, accanto ai sacchi di caffè.En: She found him in the back of the roasting shop, next to the sacks of coffee.It: "Marco," iniziò, con tono calmo.En: "Marco," she began, in a calm tone.It: "Devo farti delle domande sulla spedizione.En: "I need to ask you some questions about the shipment."It: "Marco sbiancò.En: Marco turned pale.It: "La spedizione?En: "The shipment?It: Io.En: I...It: io non so niente," balbettò, evitando il suo sguardo.En: I don't know anything," he stammered, avoiding her gaze.It: Ma Giulia non era convinta.En: But Giulia was not convinced.It: Con gentile pressione, rivelò di aver scoperto che Marco aveva contratto debiti e aveva sottratto il caffè per rivenderlo e recuperare denaro.En: With gentle persuasion, she revealed that she had discovered Marco had contracted debts and had taken the coffee to sell it and recover money.It: Alessio, che era stato chiamato da Giulia, si presentò in tempo per sentire la confessione completa di Marco.En: Alessio, who had been called by Giulia, arrived in time to hear Marco's full confession.It: Un silenzio carico di tensione cadde nella stanza.En: A silence heavy with tension fell in the room.It: "Perché non me lo hai detto?En: "Why didn't you tell me?"It: " chiese Alessio, ferito.En: asked Alessio, hurt.It: "Purtroppo avevo paura di deluderti," spiegò Marco, con gli occhi bassi.En: "Unfortunately, I was afraid of disappointing you," explained Marco, with his eyes downcast.It: Alessio chiuse gli occhi un istante, poi fece un respiro profondo.En: Alessio closed his eyes for a moment, then took a deep breath.It: "Possiamo sistemarlo insieme," disse infine, prendendo una decisione importante.En: "We can fix it together," he finally said, making an important decision.It: Con l'aiuto di Giulia, trovarono un modo per ripagare i debiti di Marco senza compromettere la torrefazione.En: With Giulia's help, they found a way to repay Marco's debts without compromising the roasting shop.It: Il giorno dopo, Alessio si alzò di buon umore, grato per l'aiuto che non sapeva di poter accettare.En: The next day, Alessio rose in good spirits, grateful for the help he didn't realize he could accept.It: La famiglia, alla fine, era il legame più forte.En: Family, after all, was the strongest bond.It: Giulia sorrideva, bevendo il suo caffè giornaliero, soddisfatta di aver aiutato a risolvere il mistero e, soprattutto, di aver visto Alessio aprirsi agli altri.En: Giulia smiled, sipping her daily coffee, satisfied that she had helped solve the mystery and, most importantly, had seen Alessio open up to others.It: Il Caffè dei Sogni continuò a prosperare, un simbolo di tradizione e unità nella storica città di Firenze.En: Il Caffè dei Sogni continued to thrive, a symbol of tradition and unity in the historic city of Firenze. Vocabulary Words:the sun: il solethe windows: le finestrethe heart: il cuorethe aroma: l'aromathe owner: il proprietariothe counter: il banconethe detective: l'investigatorethe ledgers: i registrithe shipment: la spedizionethe beans: i chicchireputation: la reputazioneconcern: la preoccupazionehesitant: esitantethe chats: le chiacchierethe clues: gli indizithe gaze: lo sguardouneasy: inquietopersuasion: la pressionethe confession: la confessionethe silence: il silenziotension: la tensionedebts: i debitithe decision: la decisionethe spirits: l'umorethe bond: il legamethe tradition: la tradizionethriving: prosperarethe city: la cittàthe family: la famigliathe facade: la facciata

This is a free preview of a paid episode. To hear more, visit chrisryan.substack.comWe respond to questions from listeners about therapy, whether shame fuels eroticism, why neither of us wants to have kids (or dogs), and whether we are in an “age inappropriate” relationship.

This week Marc discusses Mark 5 and the impacts of God's redemptive power over the man possessed by Legion. The man's life was radically altered and when he shared with his community how God had transformed his life, his home community were all amazed.Marc challenged us this week to consider the ways in which our lives are showcasing the goodness of God in our lives. Marc unpacked the ways that the sweet aroma of God should be present wherever we live and interact with others.

Jesus' love is so real and costly that it changes what we think is valuable.

Greetings from the lagoon in the oasis town of San Ignacio, Baja Sur, Mexico. We talk about our (maybe) upcoming retreat this summer in Montana, answer a few listener questions (Chomsky/Pinker and Epstein), talk about the wind at our backs, and driving in Baja. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit chrisryan.substack.com/subscribe

In dieser Episode sprechen die Finalistinnen der TV-Kochshow „The Taste“, Katja Baum und Helena Gouveia, über ihren gemeinsamen Auftritt beim Schleswig-Holstein Gourmet Festival im StrandGut Resort St. Peter-Ording – an der Nordsee, vor 120 Gästen pro Abend, in einer fremden Küche und mit einem Team, das sie erst vor Ort kennenlernen. Katja Baum ist klassisch ausgebildete Köchin mit Stationen in der Spitzen- und Sternegastronomie, unter anderem bei Drei-Sterne-Koch Juan Amador. 2024 gewann sie „The Taste“, gecoacht von Alexander Herrmann. Heute arbeitet sie freiberuflich als Privatköchin, Foodstylistin und Content Creatorin – flexibel, kreativ und mit kompromisslosem Fokus auf Aroma, Präzision und Spontanität. Helena Gouveia, Restaurantinhaberin der Flottbeker Schmiede in Hamburg, ist Quereinsteigerin mit portugiesischen Wurzeln und dreifache „The Taste“-Teilnehmerin. Ihre Küche verbindet Regionalität mit mediterranen Einflüssen, Nordseeprodukte mit portugiesischer Seele – klar im Produkt, emotional im Ausdruck und immer mit viel Bauchgefühl. Seit über zehn Jahren kennen und schätzen sich die beiden. Im Podcast sprechen sie über Wettbewerbsdruck und Spontanität bei „The Taste“, über legendäre Löffel, Zeitdruck, Kameras und intensive Momente am Herd – und darüber, wie sehr Coaching, Teamarbeit und Vertrauen im entscheidenden Augenblick zählen. Natürlich geht es auch um das Menü in St. Peter-Ording: um Katjas „Umami-Schelle“, um Helenas filigranen Hummer-Löffel, um Kürbis-Agnolotti mit Deichkäse, Seezunge mit portugiesischem Einschlag, Salzwiesenlamm mit Levante-Aromen – und um einen nordisch interpretierten Rumtopf als süßen Abschluss. Eine Episode über Freundschaft, Kreativität, Mut – und darüber, warum am Ende nicht die perfekte Optik entscheidet, sondern Geschmack, Haltung und Gefühl. Produziert und moderiert von Boris Rogosch Coverfoto: @A-C.Baßin Links zu dieser Episode: Schleswig-Holstein Gourmet Festival: https://www.gourmetfestival.de https://www.instagram.com/shgourmetfestival/ Katja Baum: https://www.katjabaum-foodstyling.com/ https://www.instagram.com/_katja.baum/ Helena Gouveia: http://zurflottbekerschmiede.de https://www.instagram.com/helenas_kitchentable/ StrandGut Resort St.Peter-Ording: https://www.strandgut-resort.de/

An Unexpected Path to Baking Chef Chuck Arnaud didn't follow a traditional route to becoming one of Luray's most beloved bakers. For over two decades, he worked in stagecraft, starting as a junior high school stagehand and eventually country music artists in Nashville. However, his career took a dramatic turn when he traded stage lights for bread ovens, opening Main Street Bakery and Catering in the heart of Page County. During this episode of The Valley Today with host Janet Michael and Gina Hilliard, president of the Luray Page Chamber of Commerce, Chef Chuck revealed what drew him to this picturesque Virginia community. "I've lots of kin in the area," he explains, describing his deep family roots on the other side of the ridge in Shenandoah County. This connection made the transition feel natural rather than terrifying. Moreover, Page County's stunning landscape—featuring Shenandoah National Park, the Shenandoah River, and George Washington National Forest—provided the perfect backdrop for his new venture. The Aroma of Home Walking into Main Street Bakery triggers something profound in visitors. "The number one thing people say is, 'Wow, it smells wonderful in here,'" Chef Chuck shares. This reaction isn't accidental. He believes people have become disconnected from their grandmother's kitchens, where families gathered around tables filled with home-baked bread and the aroma of love filled the air. Furthermore, Chef Chuck sees his bakery as more than a business—it's a bridge to lost traditions. "That magical aroma of family and love has just become lost to us," he reflects. "So people reconnect with that when they come in because that aroma—pow—it's front and center right there when you walk into the bakery." What's on the Menu Currently, Main Street Bakery operates with a skeleton crew of three people, plus dedicated volunteers like Mike Salvino. The team focuses primarily on artisan breads, muffins, scones, and quiche. Chef Chuck personally handles everything that goes into the oven, while Emma has moved into savory work, tackling knife work, soups, and salads. The bakery's soup program has become particularly popular. Two standouts fly off the shelves: the Senegalese peanut soup, which customers request repeatedly because of its unique, original flavor, and the classic potato leek soup, which sells by the quart. Customers can enjoy soup in the bakery or take it home in half-pint, pint, or quart containers, either hot or cold. Meanwhile, the sweet treats maintain their own devoted following. Chocolate chip cookies disappear so quickly that they rarely make it to closing time. Brownies and blondies also prove to be "good problems to have," as Chef Chuck puts it, consistently selling out. The Art of Bread Making Unlike many modern bakeries that focus exclusively on cakes and cupcakes, Main Street Bakery champions the nearly lost art of bread baking. Chef Chuck approaches bread with seasonal creativity rather than rigid schedules. On cold, chilly days, he gravitates toward dark, rustic loaves. Recently, he crafted a buttered honey oat multigrain bread that toasts beautifully, as well as a traditional pumpernickel—chocolatey and coffee-forward with generous amounts of caraway and fennel seeds. Additionally, Chef Chuck emphasizes that customers shouldn't hesitate to make special requests. Want a bread bowl for your soup? Just call ahead. "If you want a bowl, call us," he insists. "We'll make you a bowl and we'll put soup in it and sit you down and make you happy. That's just what we do and who we are right now." Building Community Through Collaboration Chef Chuck's philosophy extends beyond his own storefront. He actively seeks collaborations with other local businesses, understanding that a rising tide lifts all boats. His strongest partnerships include Hawksbill Brewing Company and Wisteria Vineyard, where food naturally pairs with beer and wine. These collaborations take various forms. For Mardi Gras, he brings king cake to Hawksbill Brewing Company, complete with the traditional baby hidden inside—whoever finds it wins a free beer. For St. Patrick's Day, he plans to serve cottage pies with ground beef, gravy, mashed potatoes, and caramelized cheese. At Wisteria Vineyard, he creates seasonal popups that showcase wine pairings with his culinary creations. Nevertheless, Chef Chuck remains open to new partnerships. He specifically mentions The Vintage Barrel and Coal Ridge Brewery as businesses he'd love to work with, encouraging anyone interested to reach out directly. The Power of Food Memories Throughout the conversation, Chef Chuck returns repeatedly to the concept of food memories—those powerful moments when a simple dish transports you to another time and place. "It can be a simple moment where you have a dish in front of you," he explains. "It could be in Tuscany. It could be at the top of a mountainside just having a ham and cheese sandwich, but that moment, that exhilaration of you just climbed up Old Rag Mountain and you have a cheese sandwich, and by God that is the best cheese sandwich because you are sitting on top of the known world at that point." These memories stick with people forever, whether they're teenagers or ninety years old. Consequently, Janet believes parents need to create more of these moments for their children, exposing them to the aromas and experiences that will become their own cherished food memories. Catering with Intention While COVID devastated the bakery's large-scale catering operations, Chef Chuck has found his sweet spot in wedding brunches. His pitch to couples is simple but compelling: at a wedding reception with 175 guests, newlyweds won't get quality time with Aunt Maggie. However, a brunch the next day allows them to sit, have coffee, and actually hear about her whale-watching trip. "Isn't that what weddings are about?" he asks. "It's just a unification of two people who have, against all odds, found love." Brunches also unite two families who may have nothing in common, giving them time to discover shared interests—like realizing they both golf and should play together sometime. For these events, Main Street Bakery arrives with coffee, creamer, quiche, muffins, scones, and seasonal pastries. Importantly, Chef Chuck sources as much as possible from local farmers, which sets his offerings apart from generic catering options. "You can tell a muffin from Costco," he notes. "It might as well have a red light that's flashing on it." The Kindness Economy One of the most touching stories Chef Chuck shares involves Tommy and Hannah Chang, who became regular customers after Main Street Bakery made them feel welcome in the community. When they noticed his outdated website, they brought in a videographer from DC with drones, track cameras, and steady cams. They spent an entire day filming and creating a professional website. When Chef Chuck reached for his checkbook, expecting a bill in the thousands, they refused payment. "You showed us kindness and here's kindness repaid," they told him. This exchange perfectly illustrates the reciprocal nature of community building that Chef Chuck champions. Similarly, regular customer Noel now works at the bakery and has become an exceptional salesperson. "People are like, 'Dude, I just wanted a cookie,'" Chef Chuck laughs, "and they walk out of there with three quiches, four bread puddings, and six breads. And they're feeling good about it." Looking Toward Retirement As Chef Chuck enters his sixties, retirement looms on the horizon. His plans? "I'm gonna smoke stuff and ferment things," he declares with a smile. This includes smoked meats, smoked fish, fermenting ales, wines, and exploring breads from different cultures around the world. More importantly, he hopes to find a venue where he can help people recapture the lost moments of generational knowledge transfer. "It used to be the grandmothers would teach the young ladies sewing and needlepoint and crafting," he reflects. "Guys would show their sons and grandsons how to hunt, how to fish, how to tie a lure on." These traditions are disappearing, and Chef Chuck worries that Page County's agrarian roots are being forgotten in the rush toward progress. Practical Information Main Street Bakery operates Tuesday through Friday from 8:00 AM to 5:00 PM, and Saturdays from 8:00 AM to 3:00 PM. Located at 127 East Main Street in Luray, the bakery sits right at the top of the hill with flags out front—you can't miss it. While the bakery doesn't post menus online because offerings change frequently based on season and availability, customers can visit mainstreetbakery-catering.com/ for more information. The bakery maintains an active presence on Facebook and Instagram, where Chef Chuck's wife Janet showcases her exceptional food photography skills. Finally, Chef Chuck encourages customers to call ahead, especially near closing time. "If it's 4:45 and we close at five, call ahead and say, 'Hey, do you have three cookies that would really make my day?' I will stay open till you get there," he promises. "What's the worst thing that's gonna happen? I'm gonna say I just don't have that, but maybe tomorrow." The Bigger Picture As the conversation winds down, it becomes clear that Main Street Bakery represents something larger than artisan bread and chocolate chip cookies. It embodies a philosophy of community, collaboration, and connection—values that Chef Chuck believes are essential to preserving what makes small-town life special. In an era when people increasingly feel disconnected from their food sources and family traditions, Chef Chuck offers a simple remedy: walk through his door, breathe in the aroma of fresh-baked bread, and remember what it felt like when someone who loved you baked with care. That memory, that feeling, that moment of connection—that's what Main Street Bakery serves alongside every loaf, every muffin, every bowl of soup. And perhaps that's the most important recipe of all.

New coffee collections at the University of California, Davis highlight the agricultural roots and global impact of one of the world's most traded crops.

Was ist die UFOP https://www.ufop.de/ und welche Rolle spielt sie für Öl- und Proteinpflanzen in Deutschland. Die „Vier von hier“: Bohnen, Süßlupinen, Körnererbsen und Sojabohnen – warum gerade diese Hülsenfrüchte für Europa so wichtig sind. Rückblick auf das Event „Hülsenfrüchte reloaded“ bei „Die Jungs kochen und backen“ https://diejungskochenundbacken.de/ im Oma-Lore-Foodstudio in Köln. Kreative Gerichte mit Hülsenfrüchten: Körnererbsen-Hummus statt klassischer Kichererbsen-Hummus. Sojabohnen-Ceviche mit Pink Grapefruit. Pasta Alfredo mit Süßlupinen als cremige Eiweißbasis. Schoko-Blechkuchen/Brownies mit Ackerbohnen für extra Saftigkeit. Warum Kichererbsen in Deutschland schwierig anzubauen sind und die Körnererbse hier klar im Vorteil ist. Wie Hülsenfrüchte den Boden verbessern: Symbiose mit Knöllchenbakterien, Stickstoffbindung und mehr Regenwürmer im Boden. Praktische Küchentipps: Einweichen, Kochen, Salz, Natron, Wasserhärte und warum alte Hülsenfrüchte nicht mehr weich werden. Meal Prep mit Hülsenfrüchten: vorkochen, einfrieren, Bowls & Salate für die Woche. Warum der Pro-Kopf-Verbrauch von Hülsenfrüchten in Deutschland deutlich steigen sollte – Stichwort Planetary Health Diet und Empfehlungen der DGE. Raps & Rapsöl Raps als wichtigste Ölpflanze in Deutschland mit über einer Million Hektar Anbaufläche. Wie die tiefe Pfahlwurzel den Boden auflockert, Erosion verhindert und den Weizen-Ertrag in der Fruchtfolge steigert. Raps als „Gesundungsfrucht“ in getreidereichen Fruchtfolgen. Vom Pflanzenöl ohne Deklaration zum Lieblingsöl der Deutschen: Wie Rapsöl seinen Weg ins Supermarktregal gefunden hat. Unterschiede zwischen raffiniertem Rapsöl, kaltgepresstem Rapsöl und Rapskernöl – und wofür sie sich in der Küche eignen. Einsatz von Rapsöl in Salaten, Pestos und zum Backen – inklusive Hinweis, wann das Aroma zu dominant sein kann. Küchentipps aus der Folge Hülsenfrüchte immer waschen, idealerweise 8–12 Stunden einweichen (Ausnahmen: z.B. rote Linsen), in frischem Wasser mit Salz kochen und Säure erst am Ende zugeben. Mit Knoblauch, Kräutern und etwas Natron (sparsam dosieren) werden Hülsenfrüchte aromatischer und bekömmlicher. Alte Vorräte (länger als ca. 18–24 Monate, Ausnahme Sojabohne wegen Fettgehalt) führen oft dazu, dass Hülsenfrüchte nicht mehr weich werden. Hülsenfrüchte lassen sich perfekt einfrieren und als Basis für Bowls, Salate oder schnelle Abendessen nutzen.

This is a free preview of a paid episode. To hear more, visit chrisryan.substack.comI tell my Peter Attia story and we explore the nature of evil on Epstein Island. Are we all evil? How can we know? Are there justifications for the worst crimes? How can we minimize the harm we cause when we live in a world in which harm is unavoidable?

Knoblauch ist nicht einfach nur „stark“ oder „mild“. Er hat drei völlig unterschiedliche Persönlichkeiten – und du steuerst sie allein mit deinem Messer. Ganz lassen, in Scheiben schneiden oder fein würfeln: Jede Technik verändert, wie viel Aroma überhaupt entsteht. Der Grund ist kein Küchenmythos, sondern eine kleine Reaktion im Inneren der Zehe. Zwei Stoffe treffen erst beim Schneiden aufeinander – wie bei Zweikomponentenkleber. Und plötzlich wird aus harmlos: intensiv. In dieser Folge erfährst du, warum Knoblauch manchmal süß schmeckt – und manchmal wie ein Faustschlag. Und vor allem: wie du das ganz bewusst kontrollierst. Kompakt. Verständlich. Sofort anwendbar.

No 1º Rádio Gambiarra da 3a temporada, Gustavo Lopes e Carolina Gusmão fazem uma reflexão sobre até que ponto um hobby pode ser nocivo e comentam alguns jogos jogados: Marvel Zombies, Flip 7, FlipToons e Shadow House Masquerade. Capa - Gustavo Lopes . O Rádio Gambiarra é o novo formato de episódios sobre jogos do Gambiarra Board Games. Ao invés de fazer um episódio por jogo, a partir de agora faremos episódios agrupando os jogos que jogamos entre um programa e outro, tendo a possibilidade de colocar quantos jogos forem possíveis entre lançamentos, jogos escolhidos por nossos ouvintes, jogos já cobertos no passado, expansões e inclusive blocos temáticos, sempre focando na nossa experiência com o jogo.Quer comprar jogos por um precinho bacana e contribuir com o Gambiarra Board Games? Acessa https://bravojogos.com.br/ e utilize o cupom GAMBIARRANABRAVO Confira as fotos dos jogos em nosso instagram instagram.com/gambiarraboardgames E-mail para sugestões: contato@papodelouco.com papodelouco.com Apoio Acessórios BG: https://www.acessoriosbg.com.br BGSP: https://boardgamessp.com.br/ Bravo Jogos: https://bravojogos.com.br/ Aroma de Madeira: https://www.aromademadeira.com.brAbertura: Free Transition Music - Upbeat 80s Music - 'Euro Pop 80s' (Intro A - 4 seconds)Jay Man - OurMusicBox Trilhas: Go Bossa Lounge Jazz Royalty Free Music/Free Instrumental Piano Music - Piano Sway - OurMusicBox/Relaxing Jazz Chill Cafe Music (Copyright Free) Free Background Music For Videos/Free Instrumental Music- Take It Slow - OurMusicBox

In this Everyday Judaism episode, Rabbi Aryeh Wolbe begins Kitzur Shulchan Aruch Siman 42: proper conduct during a meal (after hamotzi and netilat yadayim).Key halachot:Feed animals first — One who owns animals/fowl must feed them before eating (Torah obligation); humans come first for drinking.No gluttony — Don't eat/drink while standing; eat/drink in moderation; table must be clean/covered; don't hold large pieces (>kezayis/egg-size) in hand while eating; don't gulp wine (2–3 sips ideal unless cup is tiny/large).No interrupting speech — Don't converse (even Torah) while eating (choking danger); permissible to speak Torah after eating bread but before Birkas Hamazon.Bread etiquette — Don't bite bread and return it to table/plate (repulsive); don't throw bread; don't use bread to support dishes; don't wash hands with wine/other beverages (degrades them).Salt on table — Mitzvah to have salt (table = altar; preserves covenant; repels evil); dip challah in salt.Food in hand — Don't eat large quantities directly from hand; tear with other hand (degrades bread).Cleanliness & dignity — Don't sit on sacks of fruit (degrades them); pick up fallen food; don't feed fit-for-human food to animals (degrades it); if used medicinally, permissible even if repulsive.Aroma & craving — If food/drink has savory aroma and you crave it, give server a bite immediately (saliva produced is harmful if unmet).Serving & sharing — Don't give food someone else touched in covered areas; don't drink from cup and pass it (repulsive); prominent person eats first.The rabbi stresses spiritual depth: food is a gift from Hashem—eat with dignity, gratitude, and self-control (e.g., personal story of son resisting babka temptation before Kiddush). Meals are for bonding, not just sustenance—eat together, wait for others, show nechbadus (respect). The episode concludes with a transition to the Ask Away #30._____________The Everyday Judaism Podcast is dedicated to learning, understanding and appreciating the greatness of Jewish heritage and the Torah through the simplified, concise study of Halacha, Jewish Law, thereby enhancing our understanding of how Hashem wants us to live our daily lives in a Jewish way._____________This Podcast Series is Generously Underwritten by Marshall & Doreen LernerDownload & Print the Everyday Judaism Halacha Notes:https://drive.google.com/drive/folders/1RL-PideM42B_LFn6pbrk8MMU5-zqlLG5This episode of the Everyday Judaism Podcast by Rabbi Aryeh Wolbe of TORCH is dedicated to my dearest friends, Marshall & Doreen Lerner! May Hashem bless you and always lovingly accept your prayer for good health, success and true happiness!!!Recorded in the TORCH Centre - Levin Family Studio (B) to a live audience on January 11, 2026, in Houston, Texas.Released as Podcast on February 1, 2026_____________DONATE to TORCH: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!_____________SUBSCRIBE and LISTEN to other podcasts by Rabbi Aryeh Wolbe: NEW!! Prayer Podcast: https://prayerpodcast.transistor.fm/episodesJewish Inspiration Podcast: https://inspiration.transistor.fm/episodesParsha Review Podcast: https://parsha.transistor.fm/episodesLiving Jewishly Podcast: https://jewishly.transistor.fm/episodesThinking Talmudist Podcast: https://talmud.transistor.fm/episodesUnboxing Judaism Podcast: https://unboxing.transistor.fm/episodesRabbi Aryeh Wolbe Podcast Collection: https://collection.transistor.fm/episodesFor a full listing of podcasts available by TORCH at https://www.TORCHpodcasts.com_____________EMAIL your questions, comments, and feedback: awolbe@torchweb.org_____________Please visit www.torchweb.org to see a full listing of our outreach and educational resources available in the Greater Houston area!_____________#Halacha, #Jewishlaw, #blessings, #Kitzur, #Halacha, #EverydayJudaism, #Hamotzi, #BreakingBread, #NetilatYadayim, #Challah, #SaltOnTable ★ Support this podcast ★

In this Everyday Judaism episode, Rabbi Aryeh Wolbe begins Kitzur Shulchan Aruch Siman 42: proper conduct during a meal (after hamotzi and netilat yadayim).Key halachot:Feed animals first — One who owns animals/fowl must feed them before eating (Torah obligation); humans come first for drinking.No gluttony — Don't eat/drink while standing; eat/drink in moderation; table must be clean/covered; don't hold large pieces (>kezayis/egg-size) in hand while eating; don't gulp wine (2–3 sips ideal unless cup is tiny/large).No interrupting speech — Don't converse (even Torah) while eating (choking danger); permissible to speak Torah after eating bread but before Birkas Hamazon.Bread etiquette — Don't bite bread and return it to table/plate (repulsive); don't throw bread; don't use bread to support dishes; don't wash hands with wine/other beverages (degrades them).Salt on table — Mitzvah to have salt (table = altar; preserves covenant; repels evil); dip challah in salt.Food in hand — Don't eat large quantities directly from hand; tear with other hand (degrades bread).Cleanliness & dignity — Don't sit on sacks of fruit (degrades them); pick up fallen food; don't feed fit-for-human food to animals (degrades it); if used medicinally, permissible even if repulsive.Aroma & craving — If food/drink has savory aroma and you crave it, give server a bite immediately (saliva produced is harmful if unmet).Serving & sharing — Don't give food someone else touched in covered areas; don't drink from cup and pass it (repulsive); prominent person eats first.The rabbi stresses spiritual depth: food is a gift from Hashem—eat with dignity, gratitude, and self-control (e.g., personal story of son resisting babka temptation before Kiddush). Meals are for bonding, not just sustenance—eat together, wait for others, show nechbadus (respect). The episode concludes with a transition to the Ask Away #30._____________The Everyday Judaism Podcast is dedicated to learning, understanding and appreciating the greatness of Jewish heritage and the Torah through the simplified, concise study of Halacha, Jewish Law, thereby enhancing our understanding of how Hashem wants us to live our daily lives in a Jewish way._____________This Podcast Series is Generously Underwritten by Marshall & Doreen LernerDownload & Print the Everyday Judaism Halacha Notes:https://drive.google.com/drive/folders/1RL-PideM42B_LFn6pbrk8MMU5-zqlLG5This episode of the Everyday Judaism Podcast by Rabbi Aryeh Wolbe of TORCH is dedicated to my dearest friends, Marshall & Doreen Lerner! May Hashem bless you and always lovingly accept your prayer for good health, success and true happiness!!!Recorded in the TORCH Centre - Levin Family Studio (B) to a live audience on January 11, 2026, in Houston, Texas.Released as Podcast on February 1, 2026_____________DONATE to TORCH: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!_____________SUBSCRIBE and LISTEN to other podcasts by Rabbi Aryeh Wolbe: NEW!! Prayer Podcast: https://prayerpodcast.transistor.fm/episodesJewish Inspiration Podcast: https://inspiration.transistor.fm/episodesParsha Review Podcast: https://parsha.transistor.fm/episodesLiving Jewishly Podcast: https://jewishly.transistor.fm/episodesThinking Talmudist Podcast: https://talmud.transistor.fm/episodesUnboxing Judaism Podcast: https://unboxing.transistor.fm/episodesRabbi Aryeh Wolbe Podcast Collection: https://collection.transistor.fm/episodesFor a full listing of podcasts available by TORCH at https://www.TORCHpodcasts.com_____________EMAIL your questions, comments, and feedback: awolbe@torchweb.org_____________Please visit www.torchweb.org to see a full listing of our outreach and educational resources available in the Greater Houston area!_____________#Halacha, #Jewishlaw, #blessings, #Kitzur, #Halacha, #EverydayJudaism, #Hamotzi, #BreakingBread, #NetilatYadayim, #Challah, #SaltOnTable ★ Support this podcast ★

Call: Psalm 10 Offering: Proverbs 3:9 Scripture: Revelation 8:1-6 NASB

Rosé does not usually top the list when it comes to gift wines. This week, that assumption gets challenged.In this episode of Stop Wasting Your Wine, the crew wraps up their Gift Wine Series with a deep dive into a Provençal rosé that aims to stand out in a crowded category. They explore what makes rosé a smart and often overlooked choice for gifting, especially when the weather heats up and expectations are high.The conversation moves beyond the glass into Provence itself. Why elevation matters. How wind and climate shape freshness. What separates intentional rosé from mass produced bottles lining the shelves. Along the way, the hosts break down classic Provence blending, winemaking choices that preserve aroma and precision, and what defines the region's signature style.The episode closes with the return of Viterations, a fan favorite game where the wine gets reimagined as a vacation destination, blending insight with pure chaos.If you've ever wondered when rosé makes sense, what quality actually looks like in the category, or how to gift wine without playing it safe, this one's for you.And as always, stop wasting your wine.Wine DetailsProducer: Mason Saint AIXName: AIXRegion: ProvenceAppellation: Coteaux D' Aix ProvenceVarietal: Grenache (60%), Syrah (20%), Cinsault (20%)Vintage: 2024COST - $20ABV 12.5%Support the Show!Buy us a glass!⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠Chapters: 00:00 – Welcome to Stop Wasting Your Wine and Gift Wine Finale01:53 – Wrapping Up the Gift Wine Series03:30 – Introducing the Masson Saint Ex 2024 Rosé04:27 – Wine Question of the Week. Cleaning Wine Glasses06:23 – First Impressions. Aroma and Palate10:50 – Why This Winery and Rosé Style Matter11:36 – Supporting the Show11:47 – Provence Rosé. Style and Expectations14:31 – Provence Terroir. Elevation Climate and Wind16:13 – How This Rosé Is Made18:27 – Revisiting the Glass. What Stands Out23:06 – Finding the Sweet Spot in Rosé24:26 – Is Rosé a Great Gift Wine25:17 – Viterations. If This Wine Were a Vacation

No 106º episódio do Turno de Comentários, programa do podcast Gambiarra Board Games, Gustavo Lopes e e Gabriel Toschi (Piquinim Jogos) discutem sobre trabalhar temas brasileiros em jogos. Comentamos sobre as possibilidades dos temas em jogos e também sobre temas já aplicados, além da responsabilidade do entendimento dos temas para serem trabalhados de forma correta. - Link da Campanha no Catarse: https://www.catarse.me/gambiarra_board_gamesEdição - Fabs Fabuloso e Gustavo Lopes. Capa - Gustavo Lopes . Quer comprar jogos por um precinho bacana e contribuir com o Gambiarra Board Games? Acessa https://bravojogos.com.br/ e utilize o cupom GAMBIARRANABRAVO Confira as fotos dos jogos em nosso instagram instagram.com/gambiarraboardgames E-mail para sugestões: contato@papodelouco.com papodelouco.com Apoio Acessórios BG: https://www.acessoriosbg.com.br BGSP: https://boardgamessp.com.br/ Bravo Jogos: https://bravojogos.com.br/ Aroma de Madeira: https://www.aromademadeira.com.brAbertura: Free Transition Music - Upbeat 80s Music - 'Euro Pop 80s' (Intro A - 4 seconds)Jay Man - OurMusicBox Trilha: Music Credit: OurMusicBox (Jay Man)Track Name: "2 Legit"Music By: Jay Man @ https://ourmusicbox.com/Official "OurMusicBox" YouTube Channel: http://www.youtube.com/c/ourmusicboxLicense for commercial use: Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/li....censes/by/4.0/legalcMusic promoted by NCM https://goo.gl/fh3rEJ

El 21 de enero de 1908 nació en La Habana Julio Valdés Brito Ibáñez quien muy pronto, por motivos artísticos, fue reconocido en el ambiente musical de su tiempo como Julio Brito. Aunque destacó más en su faceta de compositor comenzamos este breve segmento recordando su etapa inicial como cantante. Para ello contamos con el catálogo de la etiqueta norteamericana Víctor de mediados de los años 30. Dos piezas completaban entonces el repertorio del juvenil Julio Brito: la versión que acabamos de escuchar de "La cachimba de San Juan", una guaracha de Ignacio Piñeiro, y "Tus lágrimas", un son que firma su hermano Alfredo Brito quien al frente de la Orquesta "Siboney" propiciaba el acompañamiento. En la delantera de la Orquesta Siboney incursionaba en el canto, a dúo con Julio, su hermana Nena Brito. Julio Brito, importante músico y compositor dejó clásicos como la hermosa guajira "El amor de mi bohio" y el bolero "Mira que eres linda". Los cantan Guillermo Portabales y Gerardo Pedroso con la Orquesta Gris. Otras dos piezas de su autoría nos acompañan en las voces de Panchito Riset y Abelardo Barroso: "Flor de ausencia" y "El Guajeíto". Las antenas de las veteranas emisoras habaneras nos devuelven a continuación algunos de sus tesoros más preciados. Voces que no deberíamos olvidar pues en su momento contribuyeron a difundir y a cimentar cultura dentro y fuera de Cuba. El depurado estilo de la olvidada cantante Rosita Sánchez no tiene nada que envidiarle a las voces más reconocidas del panteón musical cubano. Integró alguna vez el trío García. Hoy vuelve a acompañarla con su guitarra el trovador Nené Ayué. Maria Teresa Vera y Lorenzo Hierrezuelo, durante toda la década del 40, contaron con el apoyo del mago de la radio independiente cubana: Laureano Suárez. Suaritos, a partir de 1937 comenzó a escribir su propia historia en el dial radiofónico cubano produciendo innumerables grabaciones, únicas en formato y estilo. La soprano de coloratura Xiomara Alfaro y el bien llamado Príncipe del Feeling: Luis García nos recuerdan los tiempos de grandeza e independencia de la radio cubana. Sintonizaremos la señal de "La onda de la Alegría", Radio Progreso. Los acompaña la jazz band Hermanos Castro. Por esos caprichos de la memoria el nombre del compositor Benigno Echemendía Oliva no es reconocido como debiera, teniendo en cuenta la incidencia que ha tenido su carpeta autoral en el poderoso cauce de la música popular cubana. Valiéndose de géneros tan raigales como el son montuno, la guaracha, la rumba, el guaguancó y el bolero, comenzó a ganar prestigio en el ambiente musical a mediados de los años 50 cuando sus temas los tuvieron en cuenta agrupaciones soneras de primera linea incluyéndolos en bailables y producciones discograficas. Entre ellos los conjuntos "Modelo", "Estrellas de Chocolate", "Rumbavana" y "Chappotin". Cronista de su tiempo, siempre atento a lo cotidiano, fiel a la veterana escuela de los compositores cubanos. Con otra de sus formidables creaciones despedimos este breve segmento recordando su legado. "La Iyawó" es un guaguancó que en 2012 recrearon de manera formidable "el trombón de Santa Amalia": Juan Carlos Marín y el trompetista Julito Padrón. Y en espera del más reciente trabajo discográfico del "trombón de Santa Amalia": Juan Carlos Marín, volvemos a la producción de la etiqueta Bis Music del año 2012 donde reunió a otros notables instrumentistas como Julito Padrón en trompeta, David Suárez en saxo tenor, David Alfaro en piano y Oliver Valdés en drums. Bobby Carcassés y Moraima Marín despiden el programa con los temas: "Emiliano Forever " y "Todo de tí".

Ein Arzt behandelt Patientinnen und Patienten falsch. Für die Betroffenen hat das traumatische Folgen. Auch weil eine griffige Meldestelle in der Schweiz fehlt. Weitere Themen in «Kassensturz»: Aufbackgipfeli im Degustations-Test und die Rubrik «Darf man das?». Arzt behandelt Patienten falsch – griffige Meldestelle gefordert Ein Arzt behandelt Patientinnen und Patienten falsch. Für die Betroffenen hat das traumatische Folgen. Auch weil sie sich allein gelassen fühlen: Denn es fehlt eine griffige Meldestelle, wie sie in «Kassensturz» beklagen. Fachleute fordern seit Jahren eine niederschwellige Beschwerdestelle – nicht nur für Patientinnen und Patienten, sondern auch für Mitarbeitende des Gesundheitswesens. Aufbackgipfeli im Degustationstest: Die Hälfte fällt durch «Kassensturz» lässt zwölf Aufbackgipfeli der Grossverteiler von geschulten Gaumen testen. Die Jury beurteilt Aussehen, Duft, Aroma und Konsistenz. Das Fazit ist ernüchternd: Die Hälfte der degustierten Produkte fällt durch. «Darf man das?»: Mit 2. Klasse-Billet im Gang zur 1. Klasse stehen In der Serie «Darf man das?» beantwortet «Kassensturz» Rechtsfragen aus dem Alltag. Die Zuschauerinnen und Zuschauer können ihr Rechtsempfinden testen. Heute: Darf ich mit einem 2. Klasse-Billet im Gang zum 1. Klasse-Abteil stehen? Mit «Kassensturz»-Juristin Gabriela Baumgartner.

Listen To Full Sermon: "Diffusing Christ's Fragrance In Ministry" @ St. Reweis Coptic Orthodox Church - Wesley Chapel, FL ~ September 21, 2025 https://on.soundcloud.com/UBhNSdxPrN2drHDXDE

Das ist die erste Episode von Genuss im Bus im neuen Jahr – und zugleich die Premiere eines neuen Formats: Fahrgast-Fragen. In diesen Solo-Folgen greife ich Fragen auf, die mir immer wieder begegnen, und beantworte sie so, dass du sie direkt im Glas nachvollziehen kannst – ohne Buzzwords, mit Sensorik. In dieser Folge geht's um fünf Themen, die gerade extrem prägend sind: Warum Frische nicht nur Säure ist (Energie aus Säure, feiner Phenolik und „salziger“ Kontur). Warum Textur wichtiger wird als Aroma – und wie Säure die Textur „strafft“, damit sie nicht pampig wirkt. Warum Holz wieder da ist, aber anders: weniger Aromaholz, mehr Strukturholz – das Fass als feine „Lunge“ des Weins. Reduktion: Stilmittel oder Problem? Mit Luft-Test, Gaumen-Test – und einem optionalen Sommelier-Hack mit Kupfer. Luxus im Wein 2026: Trinkfluss. Und warum moderatere Alkoholgrade oft (nicht immer) der schnellste Regal-Kompass sind. Und zum Schluss die wichtigste Frage für deinen Alltag: Nicht „Wie viele Punkte hat der?“, sondern „Wie fühlt sich meine Zunge nach dem zweiten Schluck an?“ Wenn du Lust hast: Schick mir Feedback und deine Fragen für die nächste Runde Fahrgast-Fragen.

A Bhagavad-gītā-level reality check: the world we experience isn't "illusion" in the lazy, dismissive sense—it's illusion like a reflection. Consistent. Coherent. Convincing. And still untouchable. Like an upside-down tree mirrored in water, it looks real enough to reach for… but you can't taste its fruit. A reflected rose has no aroma. And a reflected life, no matter how intensely we chase it, can't deliver the ananda we're actually built for. But the reflection does point to a reality worth pursuing. ******************************************************************** LOVE THE PODCAST? WE ARE COMMUNITY SUPPORTED AND WOULD LOVE FOR YOU TO JOIN! Go to https://www.wisdomofthesages.com WATCH ON YOUTUBE: https://youtube.com/@WisdomoftheSages LISTEN ON ITUNES: https://podcasts/apple.com/us/podcast/wisdom-of-the-sages/id1493055485 CONNECT ON FACEBOOK: https://facebook.com/wisdomofthesages108 *********************************************************************

A Bhagavad-gītā-level reality check: the world we experience isn't "illusion" in the lazy, dismissive sense—it's illusion like a reflection. Consistent. Coherent. Convincing. And still untouchable. Like an upside-down tree mirrored in water, it looks real enough to reach for… but you can't taste its fruit. A reflected rose has no aroma. And a reflected life, no matter how intensely we chase it, can't deliver the ananda we're actually built for. But the reflection does point to a reality worth pursuing. ******************************************************************** LOVE THE PODCAST? WE ARE COMMUNITY SUPPORTED AND WOULD LOVE FOR YOU TO JOIN! Go to https://www.wisdomofthesages.com WATCH ON YOUTUBE: https://youtube.com/@WisdomoftheSages LISTEN ON ITUNES: https://podcasts/apple.com/us/podcast/wisdom-of-the-sages/id1493055485 CONNECT ON FACEBOOK: https://facebook.com/wisdomofthesages108 *********************************************************************

Grau, genügsam, gebirgstüchtig: Das Rätische Grauvieh prägte jahrhundertelang die Berglandwirtschaft in Graubünden. Dann verschwand es fast völlig. Heute kehrt diese besondere Rinderrasse zurück – und mit ihr ein Stück alpine Identität. Und wir können selbst zu ihrer Erhaltung beitragen. Das Rätische Grauvieh ist ein altes Höhenrind aus dem Alpenraum, seit dem Mittelalter in Graubünden nachgewiesen. Im 20. Jahrhundert fast ausgestorben, wird es seit den 1990er-Jahren in der Schweiz systematisch wiederaufgebaut. Die Tiere sind trittsicher, schwindelfrei und klettern auf steilen Hängen bis 2'500 Meter. Sie verwerten Gras dort, wo Maschinen scheitern und kommen mit kargem Futter aus. Der Charakter der Tiere ist ruhig und umgänglich, zudem sind sie hitzeresistenter als andere Rassen. Eine Kuh liefert rund 3500 kg Milch pro Laktationsperiode, die ideal für Käse. Ihr Fleisch ist feinfaserig und gut marmoriert, ihr langsames Wachstum bedeutet höhere Fleischqualität und Aroma. Der Einsatz von Rätischem Grauvieh unterstützt die Alpwirtschaft und die Bewirtschaftung steiler Berglagen ohne Maschinen. Sie trägt zur offenen Kulturlandschaft und zur regionalen Identität als «Grischa-Chue» bei. Wer den Bestand des Rätischen Grauviehs fördern will, kann Bergkäse und Alpprodukte aus ihrer Milch kaufen. Es gibt auch Fleischpakete direkt beim Bauern, um die Ganzverwertung des Tieres zu fördern.

Wesley Wright Lighthouse Bible Church Sunday, January 4, 2026 2Co 2:12 - 2Co 3:6 A sweet-smelling aroma to God Paul moved from Troas (modern-day Turkey) west to Macedonia, he notes. Troas comes up several times in the NT. An example: Act 20:5-12 What is Christ's gospel? Joh 8:21-30 Act 10:34-41 1Co 15:1-9 After mentioning Titus, Paul makes a powerful point: God causes him (and us by extension) to triumph in Christ. Believers in all ages will triumph in Christ: Rom 8:29-39 Rev 12:7-11 Joh 16:24-33 (Christ triumphed already) The church as a body will triumph, too: Mat... for full notes: http://www.lbible.org/index.php?proc=msg&sf=vw&tid=1770

The holy service of the priesthood is first and foremost pleasing to God before it is beneficial to any of God's people.

Want to like someone more? It just takes eight seconds. Also, mice that smelled bacon... had more obese children?

I just stepped out of the intoxicating, earthy air of the White Truffle Festival in Alba, Italy, and my entire perspective on this culinary unicorn has changed. What if everything you thought you knew about truffles—their flavor, their cost, even that bottle of truffle oil in your pantry—was missing the point? In this solo deep-dive, I'm pulling back the curtain on the world's most mysterious and fleeting luxury ingredient. We're moving beyond the hype to the heart of the matter: why truffles don't actually taste like anything, the shocking truth about most truffle products, and how a single shaving can teach us about patience, nature, and the art of savoring. I'll share exactly how to select, store, and savor real white truffles, what I learned from the legendary hunters and their dogs, and the surprising health benefits wrapped up in that earthy aroma. This is a conversation about reconnecting with the sensual, intentional joy of food. If you're ready to experience luxury in its most authentic form, join me at the chef's table.   0:00 – Introduction: The Intoxicating World of White Truffles 2:14 – The Sensory Experience: Why Truffles Are an Aroma, Not a Flavor 6:38 – The Hard Truth About Truffle Oil and Synthetic Products 11:25 – How to Select a Quality Truffle: Smell, Feel, and Look 15:10 – Understanding the Price: The Luxury of the Forest Floor 18:45 – The Art and Spirit of Truffle Foraging with Dogs 23:30 – Cooking For the Truffle: Pairings and Principles 27:15 – How to Store Truffles and Why Time is the Enemy 29:40 – The Surprising Health Benefits of White Truffles 31:20 – Final Reflections: Reverence for Nature and Seasonal Joy 32:50 – Closing Thoughts and Upcoming Culinary Adventures   Mentioned Resources Superfood Sprinkle (Chef Mareya's seasoning blend) - Available at ChefMareya.com with code REALDISH Free F.I.T. Guide (Fuel, Inspire, Thrive) - Available at ChefMareya.com Chef Mareya's Website: www.ChefMareya.com/therealdish Movie Reference: Pig

One of our listeners made her date laugh so hard that something embarrassing slipped out and she’s worried it’s the reason he’s not calling back!See omnystudio.com/listener for privacy information.

One of our listeners made her date laugh so hard that something embarrassing slipped out and she’s worried it’s the reason he’s not calling back!See omnystudio.com/listener for privacy information.

On today's pages, Zevachim 77 and 78, the rabbis teach that even substances normally prohibited on the altar may be burned if they serve only to create a pleasing aroma, raising the deeper question of why scent is the Torah's chosen language for divine acceptance. Our guest, Rabbi David Bashevkin, helps us explore how fragrance becomes a symbol of memory, lingering presence, and the subtle traces of holiness that remain even when the source is gone. How does this unique sense invite us to notice what came before and what still echoes in our lives? Listen and find out.

Listen To Full Sermon: "Diffusing Christ's Fragrance In Ministry" @ St. Reweis Coptic Orthodox Church - Wesley Chapel, FL ~ September 21, 2025 https://on.soundcloud.com/UBhNSdxPrN2drHDXDE

NA'ALEH YOGA: Nidra Journeys for Deep Rest+ Close Your Eyes and Stay Awake...   This Yoga Nidra practice is centered on aromatherapy, a full body scan, and a short kavana (intention) to move you between wakefulness and sleep. The episode emphasizes preparing a quiet, comfortable space, engaging with meaningful scents, and sensing the "spaces between" the body to invite deep rest and renewal. Rooted in the month of Cheshvan's theme of stillness, the practice offers simple integration ideas—journaling, pausing throughout the day, and noticing aromas—and closes with guided return steps and resources to continue your practice.  To prepare for this practice, choose a pleasant and meaningful aroma to interact with throughout. You may diffuse essential oil, burn incense or herbs, light a scented candle, use a scented eye pillow, or anything else you enjoy.    Episode Summary: Here's what you can expect: Preparation: Set up your space before practicing with all the props you need, such as a blanket and pillow. Choose an aroma to bring with you to this practice. You may diffuse essential oil, burn incense or herbs, light a scented candle, use a scented eye pillow, or have nearby something pleasant and meaningful that you can smell.  Begin by settling into a comfortable position. Make sure you're fully supported completely at ease resting on your back or in the posture of your choice. Intention Setting: You will be guided to set a powerful Sankalpa/kavanah (intention) for this practice. Choose a meaningful, positive "I am..." statement that resonates with your heart and soul, reflecting your life's orienting resolve and deepest truth. Rotation of Consciousness: Experience a relaxing body scan focusing on each part of your body to shift further into a state of deep healing rest.  Breath Awareness: Deepen your restful state through aroma-guided breathing.  Visualization:  Rest in deep awareness experiencing guided imagery connected to the sense of smell and its memory associations Return to Your Intention: Reconnect with the intention you set earlier. Let it permeate and encode throughout your body. Externalization: Gently transition back to your ordinary waking state. Reconnect with your surroundings and receive ideas to integrate this practice into your daily life.   Background Music:  "A Meditation Flying in a Dream" by Ashot Danielyan from Pixabay   Subscribe to Na'aleh Yoga for more meditative Yoga Nidra journeys and transformative experiences. If you like this podcast, please share it with your friends or leave a comment on YouTube or the platform of your choice.   Feel free to reach out to me through the links below. I'd love to connect with you so don't be shy!  Biosite: https://bio.site/ruthieayzenberg YouTube Channel: @naalehyoga Instagram: @Ruthie Ayzenberg Email: naalehyoga@gmail.com  Join WhatsApp group: https://chat.whatsapp.com/Dctsv246R8735S4oa6GWvW    May you be peaceful and safe!  #yoga nidra #jewishmeditation #cheshvan #emotional healing #Jewish mindfulness #deep rest #mentalclarity #calm #guided relaxation #stressrelief #essentialoils #aromatherapy DISCLAIMER: This practice is NOT a medical treatment and NOT a replacement for medical treatment. Although this is a very safe, non-invasive meditative practice, this podcast does not take responsibility for any undesired experiences. This is a holistic psychospiritual practice that can be a beneficial adjunct to other treatment methods. 

Philippians 4:14-23; Matthew 26:6-13 The Rev. Dan Marotta

What's up all you Vipers! Mr and Mrs Weedman kick off the show getting normal with a sesh of their croptober harvest, Vegas Candy, grown with a sweet cut from their friends @Midwest_Terpz_Illinois. From there the duo gets right to it, sharing stories and tales from their week in weed, along with the latest cannabis news, research and hot topics. Mr Weedman talks about the importance of good soil for your garden and he shares insight on the correlation between access to legal weed and the consumer reduction in alcohol consumption. Mrs Weedman brings you an update on the effects of the combined use of alcohol and cannabis, a promising report on the recent development of a universal cannabis aroma glossary, and some great tips to help you navigate cannabis conversations in social media spaces. Thanks for listening, as always hit us up!Support The Show: https://www.buzzsprout.com/283607/supportTWITTER: @weedman420podYouTube: Weedman420 ChroniclesEMAIL:  weedman420chronicles@gmail.comSHOP: www.eightdecades.comIG: @eightdecadesEMAIL: eightdecadesinfo@gmail.com#ImHigh #Cannabis #StomptheStigma #HomeGrow #FreethePlant #Stoners #Burners #rosin #liverosin #Potheads #Vipers #CannabisEducation #CannabisResearch #Weed #Marijuana #LegalizeIt #CannabisNews #CBD #Terpenes  #Podcast #CannabisPodcast #eightdecades #LPP #Lifestyle #HealthyLifestyle #NaturalMedicine #PlantMedicine #News #Research #MedicalMarijuana #Infused #420 #Education #Health #Wellness #WorldNews #Gardening #budtender #kief #hemp #dabs #hash #joints #edibles #gummies #tincture #vapes #esters #pauliesayssmokesmartArticle Links:* https://www.marijuanamoment.net/the-soil-cannabis-is-grown-in-affects-thc-cbd-and-terpene-levels-federally-funded-study-shows/* https://www.psypost.org/new-research-show-how-tobacco-may-worsen-brain-related-outcomes-in-cannabis-users/?utm_source=flipboard&utm_content=topic/medicalmarijuana* https://www.marijuanamoment.net/access-to-legal-marijuana-shops-is-linked-to-reduced-heavy-alcohol-drinking-federally-funded-study-finds/* https://www.marijuanamoment.net/scientists-develop-new-glossary-of-marijuana-aromas-that-industry-could-use-to-better-inform-consumers/* •https://mgmagazine.com/business/marketing-promo/restriction-proof-cannabis-content-distribution/?utm_source=flipboard&utm_content=user/ChefJeff314COPYRIGHT 2021 WeedMan420Chronicles©Suggestions? Questions? Chat with us here.Support the show

This week on High on Home Grown, we're joined by our good friend Chad Westport for a packed episode of cannabis news from around the world! Here's what we're talking about: Macky covers how the UK cannabis supply could be disrupted after a major find in a former casino. Could this affect medical and underground markets? Spoiler alert... no!  Billy reports on ‘Significant Variation in Standards' across UK medical cannabis pharmacies, and what the latest ACMD review could mean for patients and prescribers. Margaret highlights Alternaleaf's new women's health cannabis service, the first of its kind in the UK, a big step for gender-focused cannabis care. John explores a fascinating new scientific glossary of marijuana aromas, developed to help consumers and producers better understand the world of terpenes. Including smells like, Baby Sick, Dog S**t, and Armpit....

Listen To Full Sermon: "Diffusing Christ's Fragrance in Ministry" @ St. Reweis Coptic Orthodox Church - Wesley Chapel, FL ~ September 21, 2025 https://on.soundcloud.com/j1s2v4hObAVGywg56K

The pasuk says that Hashem smelled the pleasing aroma of Noach's korban and then declared that He would never again destroy the world as He had done with the Mabul. The Midrash explains that Hashem not only smelled the aroma of Noach's korban, but also the aroma of the fiery furnace into which Avraham Avinu was willing to be thrown. He smelled the aroma of the furnace that Hananyah, Mishael, and Azaryah were cast into, and He smelled the aroma of all of His precious children throughout history who were willing to sacrifice their very lives for Him. We are commanded to love Hashem with all our heart, with all our soul, and with all our money. That means being willing to give up even the most precious things to us in order to show our love for Him. Every form of sacrifice is precious to Hashem. Sometimes it means enduring embarrassment. Sometimes it means giving up comforts. Sometimes it means changing our plans. Whatever it may be, Hashem cherishes every effort we make for His sake. Sometimes Hashem even makes it clear just how much He treasures those sacrifices. A Rosh Yeshivah from B'nei B'rak told me a remarkable story. When Rav Chaim Kanievsky, zatzal, was niftar, he was asked to travel to France to deliver a hesped in a shul where his father had once been the rabbi. The Rosh Yeshivah agreed — but on one condition: he never missed his daily shiur at 12:30 in the yeshivah under any circumstance. If the organizers could arrange the trip in such a way that he would not miss his shiur, he would go. They arranged a flight on Thursday afternoon, allowing him to give the hesped Thursday night and return Friday morning — since there was no shiur on Fridays, it would work. But then, another shul in France, a six-hour train ride away, called with the same request. It was a shul where his father-in-law had once been the rabbi. They asked if he could stay for Shabbat, deliver the hesped motza'ei Shabbat, and fly back Sunday morning on a 7:00 a.m. flight. He made the calculation and realized that flight would not land in Israel until around 12:30 — too late for his shiur. So he politely declined. He flew to France that Thursday without even bringing luggage, expecting to return the next morning. But then the second shul called again. This time they had worked out a plan: if he would speak motza'ei Shabbat, then drive six hours overnight to Switzerland, he could catch a 6:00 a.m. flight that would land in Israel around 11:00 a.m., giving him time to reach the yeshivah by 12:30. This would mean spending Shabbat there with no belongings, traveling six hours by train, then another six hours by car through the night — to save one hour in flight time, just so he would not miss giving one shiur. He asked his wife for permission, and she gave her blessing. Heroically, the Rosh Yeshivah delivered both hespeidim with great inspiration. When he arrived for the early flight, it was delayed by half an hour. They landed in Israel at 11:30, and by the time he reached passport control it was 11:50. He was in the foreign passport line with about 50 people ahead of him. After all his sacrifice, it seemed that he would miss the shiur after all. But then, as if an angel was sent from Shamayim, an officer approached him, asked for his passport, stamped it immediately, and told him to pass through without waiting. Such a thing had never happened to him before. Next came the mandatory COVID test. The lines were long and crowded — except for one line that was practically empty. He quickly got his test and continued on his way, arriving at his shiur at exactly 12:30. When a Jew is willing to sacrifice for Hashem, Hashem shows him just how much that sacrifice is cherished. Avraham Avinu never knew how much he was accomplishing by walking into the furnace or by being ready to sacrifice Yitzchak. Hananyah, Mishael, and Azaryah never knew how much their loyalty would inspire generations. And every one of us, in our own way, when we give up something for Hashem, is adding to that eternal "pleasing aroma" that rises to Shamayim. The more we are willing to sacrifice to do Hashem's will, the more love we show Him — and the more Hashem shows His love for us.

New research from the Karolinska Institutet in Sweden shows that your brain interprets certain aromas as taste, activating the same regions as sugar Retronasal smell — odor molecules rising from your mouth during eating — creates flavor, while orthonasal smell (sniffing) detects outside odors Functional MRI scans revealed that the insula, the brain's taste cortex, responds to sweet-associated aromas like vanilla or strawberry as if sugar were present Everyday experiences, such as food tasting bland during a cold, highlight the difference between taste vs. flavor and the role of retronasal airflow Sweet-linked aromas can help reduce added sugar in foods by enhancing perceived sweetness, though they do not change calorie or glucose content

What is the church's role in justice, and are we missing the mark? In this thought-provoking conversation, Mike Erre and Tim Stafford dive deep into the intersection of faith and politics, examining how the church engages (or fails to engage) with justice in today's world. From exploring the misuse of Christian imagery in political discourse to reflecting on cultural issues like immigration and systemic injustice, this episode challenges us to reconsider what it means to truly embody the teachings of Jesus.   The discussion highlights the dangers of "Christian cosplay"—performing faith while neglecting justice—and the call to cruciformity, a life shaped by the cross, humility, and self-sacrificial love. The hosts draw from Scripture, including Jeremiah, Isaiah, and the Sermon on the Mount, to critique the blending of nationalism and religion, and to emphasize the church's responsibility to defend the oppressed and care for the vulnerable.   This episode is a call to action for Christians to navigate cultural challenges with integrity, choosing faithfulness to Jesus over allegiance to political ideologies. How do we reconcile public worship with private injustice? What does it mean to be a light for the kingdom in a culture drenched in fear and division?   We encourage you to join the conversation. Share your thoughts, ask questions, and engage with us on Facebook and Instagram. Together, let's pursue a faith that speaks truth, loves boldly, and seeks justice for all. CHAPTERS: 00:00 - Intro 02:11 - Charlie Kirk 06:10 - ICE and DHS Overview 12:57 - Charlie Kirk's Memorial Service Highlights 18:21 - Christian Cosplay Explained 23:45 - The Speeches Recap 31:19 - Christian Cosplay Discussion 32:55 - Understanding Jeremiah 7 36:40 - Jeremiah 7:12 Insights 41:40 - Jeremiah 7:22 Analysis 46:03 - Worship Practices God Dislikes 49:14 - God's View on Religious Performances 52:52 - Insights from Isaiah 58 57:20 - Key Messages from Amos 5 59:50 - Lessons from Micah 6 1:07:00 - Aroma of the Church Explained 1:11:35 - Next Steps for Believers 1:17:34 - Letting Go of the Burning Coal Concept 1:22:17 - OUTRO 1:23:30 - Support the Podcast 1:24:10 - Follow and Interact with Mike As always, we encourage and would love discussion as we pursue. Feel free to email in questions to hello@voxpodcast.com, and to engage the conversation on Facebook and Instagram. We're on YouTube (if you're into that kinda thing): VOXOLOGY TV. Our Merch Store! ETSY Learn more about the Voxology Podcast Subscribe on iTunes or Spotify Support the Voxology Podcast on Patreon The Voxology Spotify channel can be found here: Voxology Radio Follow us on Instagram: @voxologypodcast and "like" us on Facebook Follow Mike on Twitter: www.twitter.com/mikeerre Music in this episode by Timothy John Stafford Instagram & Twitter: @GoneTimothy

Visit www.joniradio.org for more inspiration and encouragement! --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.