Podcasts about aroma

This is a free preview of a paid episode. To hear more, visit chrisryan.substack.comProbably our last AROMA from Baja. This one comes to you from a campfire on the beach. We talk about education, the war in Iran, and the ones who walk away from Omelas, among other things.

Mentioned in this Episode Connect with the Podcast:   Facebook: @texaswinepod   Instagram: @texaswinepod   Email: texaswinepod@gmail.com   Show notes and more: www.thisistexaswine.com Help the Show:   Subscribe to the newsletter.   Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level!   Leave a review on Spotify or Apple Podcasts! Thanks to our sponsors:   Vintage2: Contact Tim at weinheimergroup.com for more information about enhancing your winery's AI visibility.   Bending Branch Winery: Contact Jen at bendingbranchwinery.com for all of your custom crush winemaking needs.   Brunch Agency: Contact Charlotte at brunchagency.com and say you heard it on This Is Texas Wine podcast to get actionable tips for improving your website and digital sales strategy. Mentioned in this Episode Austin Wine Week Missick Cellars Opening Tasting Room in Boerne Culture Map San Antonio: William Chris Announces New Rebecca Caroline Tasting Room in Hye Russ Kane on VintageTexas blog: “Invention Vineyards Offers Lower Alcohol Wines with Aroma and Flavor” Texas Wine Growers Advocate Membership: More Information HERE Wine and Food Foundation's Cultivate: Texas Winemakers Dinner on Friday, May 15 in Austin Rootstock on March 28 in Waco! Use code SHELLY for a discount! TICKETS Texas Wine Auction on May 1–2 in Johnson City! TICKETS Drink North Texas on May 30 in Dallas. Early Bird Tickets available through April 30! TICKETS Featured Interview   Blake DeBerry and Colby O'Brien of Torr Na Lochs   Wine Folly Regional Guide for the Texas Hill Country   Wine4.me Wine Selector Tool Blake & Colby recently appeared on Kristi Mayfield's Everyday Sommelier Podcast and described their sparkling wine process in detail. Listen to the podcast HERE on Apple Podcasts or HERE on Spotify.   Find Kristi's reel showing the TNL sparkling wine setup on her Instagram: @kristi_sipsocietycollective. Date: Nov 18 2025 Demerit and Gold Star   DEMERIT: none this episode GOLD STARS:   Rockbox Theater's New Wine List Calais Winery's Invitation to James Sucking's Great Wines of the World event   Special Thanks Need lodging in Fredericksburg? Check out Cork + Cactus!  Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too! Podcast music is by Landon Lloyd Miller. Check out his music out on Spotify HERE

Episode 26 of Matt Likes Beer features Electric Mainline, a West Coast IPA from Grimm Artisan Ales, a Brooklyn-based brewery Matt knows primarily through retail purchases rather than firsthand taproom experience. With limited personal history to draw from, the episode leans heavily into technical judging, exploration, and education, making it one of the most analytically driven installments of the season. Matt opens by exploring Grimm's extensive and stylistically diverse beer catalog, noting the brewery's wide-ranging output across IPAs, lagers, stouts, sours, and mixed fermentation beers. While researching Grimm live during the recording, Matt discusses the brewery's dual-level taproom layout, contrasting its polished upstairs space with a more industrial downstairs brewery setting—an aesthetic that strongly appeals to his personal tastes. Before judging begins, Matt reads the brewery's own description of Electric Mainline, which declares the beer a West Coast IPA featuring Luminosa hops, supported by Mosaic, Citra, Columbus, and Simcoe. With the style clearly defined, Matt evaluates the beer strictly as BJCP Category 21A: American IPA. Appearance is a standout, with the beer pouring a brilliant, unmistakable yellow, a large, persistent white head, and excellent lacing. While visually striking, Matt notes an interesting guideline quirk: BJCP color descriptors list medium gold to light amber, making pure yellow technically outside the expected range—an example of how modern IPAs sometimes outpace written standards. Aroma earns a full 12/12 score, delivering expressive notes of orange zest, mandarin citrus, lemon brightness, subtle pine, and a faint grainy malt backbone. Matt explicitly follows advice from a fellow judge—“don't fear the 50”—choosing not to deduct points where the beer fully delivers stylistically. Flavor presents a more mixed picture. While citrus character remains vibrant and layered, bitterness is strongest on the tongue rather than in the finish or aftertaste, falling short of the firm, lingering bitterness expected in a classic West Coast IPA. Malt presence is detectable but subdued, leading Matt to score flavor at 14/20. Mouthfeel is spot-on, with a medium body, high carbonation, and smooth texture earning a perfect score. Overall impression balances enjoyment with technical critique, resulting in a final score of 39 out of 50, placing Electric Mainline solidly in the “Excellent” range—even with noted flavor shortcomings. With no one-star reviews available, the episode transitions into a long-form educational soapbox prompted by a conversation with a non-judge friend: Why do Double and Triple IPAs often taste sweeter than regular IPAs? Matt breaks down the concept using brewing fundamentals, explaining fermentable versus non-fermentable sugars, increased body, alcohol's impact on sweetness perception, and why higher-ABV IPAs inevitably drift away from the crisp bitterness drinkers expect. The episode concludes with a preview of upcoming IPA-focused discussions and reinforces one of the show's core missions: helping everyday beer drinkers understand why beer tastes the way it does, not just whether it's “good” or “bad.”

This is a free preview of a paid episode. To hear more, visit chrisryan.substack.comIn this one we talk about our reactions to “The Ones Who Walk Away from Omelas,” by Ursula K. LeGuin. Is there any walking away? What are we walking away from? Is there a way to live in this world without the stain of guilt and corruption? What does it mean to be in the world but not of it?

Mussel farmers are warning that plans to discharge partially treated sewage into the ocean to deal with Christchurch's Bromley stink, could wipe out aqua culture. The City Council's planning to dump 30% of partially treated wastewater into the ocean to ease pressure on the poorly operating treatment plant. Two thousand tonnes of green lipped mussels come from eight Aroma New Zealand farms in Banks Peninsula annually. Company director Ben Winters told Mike Hosking chlorine and sewage don't need to go to sea. He warns if plans go ahead, it could be a national disaster. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Welcome to the Art, Life, Faith Podcast, and I’m your host, Roger Lowther. This week on March 11, 2026, we remember the 15th anniversary of that terrible earthquake, tsunami, and nuclear disaster that struck the northeast coast of Japan. In memory of that event, last month, we had a big gathering within JEMA, which is the Japan Evangelical Missionary Alliance, the organization that represents every missionary and every mission organization in Japan. We all met in our new church space, Grace City Church Tokyo’s space and spent three days looking at the earthquakes and floods since 2011 and trying to see what we could learn from them and prepare for the next one. Some of the stories that they told were actually quite funny. There was a group that came to mud-out a house. The seawater had gone clear up to the ceiling, and so the walls and the insulation were all soaked and full of mildew. But this group, instead of starting with the ceiling and then the walls, and then the floor, started with the floor. They not only removed the floors but cut through the beams and very foundations of the house. Well, that next team that came in to take out the walls, first had to fix the foundations and then put the floors back before they could work on the rest of the house. And so, at the gathering, they were talking about the need for someone who can lead groups who actually knows what they’re doing. And hopefully, knows a little something about how a house is built. Basically, the problem that kept coming up over and over again during the course of the gathering was that the Church of Japan felt like they had to start from scratch every single time a disaster happened. They needed to try to find new resources: new people, new networks, new money. And so to that end, recently, a new network was formed called Zenkisai, which is the Christian National Disaster Network. And little by little, it’s growing. And also, after this past earthquake, the Noto Earthquake, within Mission to the World, I led a committee to form a disaster relief project account that is for every disaster in Japan, not just for one. When that next disaster comes, we will be ready to receive your help. I’ve put the details for that in the show notes for this episode. So now, through this project account, we can receive funds that will be used to buy food, water, supplies, and also cover costs of sending groups of Japanese people to the disaster area from our churches in Japan. And also very important, we will be able to pay Japanese workers to aid in the relief effort. That next disaster is coming. We know it is, but we’re doing what we can to plan for it. Anyway, before we move on to two conversations I had with people at the gathering, I want to let you all know about a sale coming up. On March 11, on the 15th anniversary of the earthquake, for one day only, all of the ebooks I’ve written about the earthquake will be available for $0.99 on Amazon in the US, and just 100 yen on Amazon in Japan. This includes both children’s books, “The Tsunami Violin” and “Pippy the Piano and the Very Big Wave”, in English and in Japanese. The sale also includes another book I wrote called “Aroma of Beauty”, with a beautiful foreword by Makoto Fujimura. Personally, I think you should get the book just to read what he wrote, his experiences after 9/11. And by the way, we also have an exhibit going on in our church space with “The Tsunami Violin”, showcasing the beautiful artwork by the very talented Holly Rose Wallace, as another way that our church community is remembering the people and towns affected by the disaster. A big thank you to all of you who’ve already bought all three of these books and left reviews. Thank you so much. Okay, now let’s turn to my conversation with Dean Bengston. Roger We are here at the JEMA Gathering (Japan Evangelical Missionary Alliance), spending three days talking about disaster relief and trying to prepare for the next disaster. There’s been quite a few ways that many of us here in this room have been involved over the past. But, Dean, I really wanted to talk with you. You moved into a disaster area soon after the 2011 earthquake. Can you tell us a little bit about who you are? Dean I am with the Lutheran Brotherhood Mission in Japan. We were living in Sendai at the time, and through a number of circumstances, we ended up connecting with Abe-san in Ishinomaki and delivering necessary goods. We soon realized there were a lot more needs and started mudding-out houses. I commuted from Sendai for a year and 10 months before we moved. Roger I have very fond memories of a concert that we gave in that home you started up there. Can you tell us a little bit about how arts played a role in your ministry there? Dean I think early on, we realized that people needed healing in many ways. And we had a friend, Shizu-san, who’s a singer-songwriter, and we invited her to come. She wanted to come to mud-out houses, but we said, Shizu-san, you have to come and sing and minister to people through song, that people need healing, and music brings healing. And so she reluctantly agreed to do a concert in an open space, a lot that we were using for gatherings for takedashi cookouts. Shizu had lived in Ishinomaki in her junior high years, but she explained to people, I don’t know how to really sympathize with you. So she started by singing songs that everybody knew, old Japanese songs. And after several songs and people singing along, she said, Well, I just like to sing a song that I wrote. Singing old Japanese songs or popular songs that people knew drew people in. And then they opened the door for her to sing songs that she’s written and to share a part of her life and her faith in a very natural way. Roger Do you feel like that was surprising to her or to the people in the room that it had the impact that it did? Dean I don’t really know, but all I know is I think for several musicians, it changed their ministry so that even when they were doing concerts in churches, they moved from doing all “Christian” music to actually starting out their concerts with songs that people maybe knew. And Kosaka Chu is really good at this. He could share a testimony and weave it in with that there’s somebody loves you, and he would just sing a song about love, and then he’d share about God and how he loves you. I don't know, I think it changed people’s lives. An awful lot of musicians volunteered, and they were well received. So we really appreciated it. We’ve had a lot of concerts. Roger Yes, you sure have. What was the name of the house that you were… Dean House of Hope or Kibou no Ie. Roger And how often were you having concerts there? Dean At least once a month. But before House of Hope, we were having them outside in empty lots, empty parking lots that we were using or empty house lots that we were using. Then we moved into the community center and had several concerts in the community center and very varying concerts. Everything from a Hawaiian Luau to gospel choirs to vcontemporary singers, and Roger, you on organ, and also the koto. Roger Right, the koto player, Chieko. Dean Yeah, that was beautiful. And we have a small place, so people were just enamored with being able to be so close to the koto and watch the keys on the organ. And also, wasn’t there a flute? Roger I was trying to remember if it was flute or violin or something. Dean Flute, I think. Roger It was so moving for me to be there and see the people… I mean, it wasn’t like background music. Everybody was so focused on what we were doing and interacting with us. It really was a moving time. Dean I think music has played a big part in bringing healing to people. Roger Tell us a little bit about your son. He’s a visual artist. Dean Yeah, he was actually starting art school, but it got delayed because of the earthquake. And so he volunteered with us at the beginning. And then he was able to, because he speaks English fluently, he was able to not take English and got Fridays off. So he volunteered for the first semester every day, every week on Fridays with us. And through that, he did one project, a byobu folding screen made out of cell phone parts. Roger Cell phone parts? Dean Yeah, the old flip phones. And there was a farmer who’s a small farmer in our neighborhood with a cell phone factory next to it. Now, as the waters came in, it drove all the parts of the cell phones into his ground, and we cleaned out his field. Joshua also did a number of things. He made paint from the muck and did some paintings with that. Roger Wait, I don’t understand. It was out of mud? Dean Yeah, out of the muck, he created paint. Roger No, I didn’t see that work. Dean Yeah. Actually, most of his art shows are interactive. He’s an interesting character because he always wished that he could touch paintings when he was a kid. So he did one show where he had all the paintings hanging at different levels, and you could walk around and touch them because they were all at touching level. So usually, his art shows are interactive. Roger Well, the cell phone project, that wasn’t just him looking for pieces. Wasn’t it collaborative in some way? Asking for people to bring in things? Dean Oh, that was a different project. He’s had a lot of different shows. Roger But just that way, too, of inviting people in, whether it’s volunteers who are there or people in neighborhood, too, is another connection point through the arts. I thought that was such an important message. Thank you so much for sharing. So Dean and his family were one of the many who moved into the disaster area after the earthquake. And every time I visited up there, I loved seeing the trust built with the community and the ways they were accepted. They were not seen as outsiders. And they're still there now, 15 years later. Okay, so I also want to introduce you to Stephen Nakahashi. He was one of the young men who answered the call to help in the disaster area shortly after the earthquake. So this big organization, Samaritan’s Purse, came in not only with a lot of supplies, but with money to hire workers. And a call went out across the nation of Japan to send them people who could work full-time. Steven was one who answered that call, along with a lot of other young people. My wife’s sister, Virginia, also moved up there as a missionary through Mission to the World as she had just graduated from college. And there was Ryo and Mami Amano, Jordan Foxwell, and so many others that went up there as well. And eventually, through their work, Ishinomaki Christian Center was started. Also, in a past episode, Episode #43, we talked with Rachel Reese Kollmeyer who also came as a missionary through Mission to the World. She is a very gifted violinist and worked with the others to teach and perform and help with the children’s music clubs and a gospel choir for kids and the annual arts festival and so much else. They also had craft-making with the kids. I was particularly moved by a musical that one of the students wrote inspired by all this, and then worked with us for the production of their musical. After the earthquake, it was especially hard for the children. The men, whose livelihood had been the coast, now had long commutes to work in other places, and the women had to go to work as well. Not only did the kids not have their parents around as much, but they also didn’t have as many resources available to them as before. The parks were gone. Many school programs had shut down. And so they did what they could to help the children dream again. And so many relationships came out of that time. Now let’s hear from Stephen. Roger So, Stephen, thank you so much for taking this time to talk with me. This is the Art, Life, Faith Podcast, and with the 15th anniversary of the 2011 earthquake, I wanted to talk a little bit about the role that the arts played in the relief effort. But before we do that, please introduce yourself. Stephen Thank you for having me. My name is Stephen Nakahashi, a pastor’s kid. I grew up in Japan from the age of 11. Prior to that, I lived in Scotland with my family. So I’ve been in Japan for 33 years and counting. I became involved in disaster relief from 2011 with Samaritan’s Purse and then I subsequently started working with Ishinomaki Christian Center and lived in Tohoku for 14 years. And currently, I am serving with Noto Help in the Hokuriku region since 2024. Roger So, you were just in a panel discussion here. You’ve had quite a few experiences with disasters. Can you list them in order with earthquake and floods by year? Stephen Okay, 2011 was the earthquake and tsunami in Tohoku. Then the 2016 earthquake in Kumamoto. Then heavy rain and flooding in Kumamoto in 2020, just south in Hitoyoshi. And then in 2021, there was again heavy rain and flooding in Saga Prefecture, north of Nagasaki. And then in 2022, there was flooding again in Aomori, in the northern part of Japan, which was a bit of a surprise as that has not happened before. And then in 2023, there was again heavy rain and flooding in Akita, again in the north. All of those happened in the summer of those years. And then in 2024, on the first of January, was the earthquake on the Noto Peninsula. Roger And then after you were brought in, I know you went in giving advice, helping in any way you could, but then you moved there. Stephen I did, yeah. Roger And you’ve been there for a year and three months. Stephen Yeah, that was a big decision for us. It was mainly driven by the importance of my family to be together. For 10 months, I had commuted from Miyagi to Noto. I would be down there for two or three weeks before going back home for a week or so and then repeat. So that became quite difficult, and we thought it’d be important for our family to be together. Roger Yeah, I was able to go twice to Noto Help while you were working there. We were in this big room with, I don’t know, maybe there were 60 volunteers or so broken up into four or five groups. You’re introducing, “Okay, here’s what we’re going to do today. This group is going to do that. This group is going to do that.” You were the man in charge, telling everyone what was going to happen. For some, maybe it was their first disaster, and they don’t know what’s going on, but you gave them this assurance, “It’s going to be okay. Your driver is going to get you there safely. They’re going to bring you back. We’re going to serve the Lord in this way.” Really was a powerful experience. Stephen Really? I’m glad you thought so. Roger I think one of the interesting things about the Noto Help situation was how, those who are listening probably don’t even know this, the roads were really hurt by the earthquake. Basically, transportation was almost shut down. Finally, when they were able to open up the roads, they made one road to go up north, one road to come back. It used to be a two-way road, and they made it a one-way road. A police blockade stopped anyone from going because it was bottlenecking the whole peninsula, so y'all became the entrance point for working throughout the whole region. Was that a big responsibility? People contacting from all over the country and all over the world to wanting to help? Stephen Yeah, I think it was really a tricky balance to maintain. We really understood how much people wanted to help, and we knew how important that was for the recovery as well. So we wanted to make sure that we were not getting in the way of first responders, like ambulances or any vehicles like that. It did seem like it would be wise to try to, as a Christian community, to be responsible for that. So we were glad we could help in that way. Roger Let’s back up to 2011. The 15th anniversary is coming up, and so many memories. I mean, Community Arts Tokyo, this organization, was started through the experiences of that. When I was in the shelters in that disaster, in the chaos, and in the anguish, the anxiety people are feeling, and saw how the arts brought healing, to see how they brought comfort, how they helped us build relationships. During a time when people are saying, “We don’t need goods. We don’t need the food and water. We’re good.” And yet there was still an entry point, a way to connect through the arts. And I, experiencing the power of that, I wanted to bring that back to Tokyo. So we started Community Arts Tokyo, building community through the arts in Tokyo. But it was experiencing that with you up in Ishinomaki, in the Tohoku area, that was my first connection to it. I was just wondering, I’d love to hear your memories of that. As you look back and think about those times, what could you do to help me process that and those who are listening to try to understand, especially as artists, what role they can play in a disaster relief situation? Stephen I remember fondly the time that we ran the Junior High School Kids program in Ishinomaki, and I really could connect with those kids over a longer period of time. Where we taught the kids at the local junior high schools for three months from April through July. And then we had the Ishinomaki Gospel Festival. So there was a goal of something beyond just practicing, but to actually have a stage at the end of it for the kids to perform and experience something different. And the catch copy, so to speak, was for the kids to be able “to dream again.” And yeah, in the midst of the devastation at the time, there were lots of kids whose parents were really struggling with the aftermath of the earthquake. In Ishinomaki, especially, there was a lot of parents, the dads of the family who are fishermen, often were gone for a long time. But then post-disaster, the mothers also started working, and the kids didn’t really have anywhere to be or to go. And they didn’t really have that sense of looking forward to something. I think that played a really important role in helping some of those kids at the time to experience something new. Roger I loved those gospel festivals because it was like the whole town was coming together for all the businesses. There were stalls so they could offer food or whatever they made. On a personal note, I also loved giving organ concerts outside. I brought my portable organ up there and I’m playing, and I don’t get to play outside very much as an organist, so that was really fun. Stephen Yeah, that was really an amazing combination of the local people coming with their stalls and then so many different artists coming to serve and to play. We also had a play area for kids, because a lot of the parks had been damaged, there was really not many safe places for kids to play. So that was another aspect that we added to it. So the kids could enjoy something different. It was an amazing coming together of communities through music and through the arts. Roger It definitely was. Thank you so much for all the work you put into those. You were in Ishinomaki right after the disaster and for a long time afterward. And then Ishinomaki Christian Center started. And as I understand it, part of the vision for that was to be a meeting place for creating community. People had their own homes. They had their food and water. But still, that community building aspect was an important part of what was needed to help people recover. Now you had a spot to do it. You had the land. You had the building. I really enjoyed being able to come up, not as often as I wanted to, but when I did, to hear, what the situation was then and how people were doing. And to see you building that community, especially right where that building was. It almost felt like a wasteland from the first couple of years of my memory of that spot. Now it’s a thriving place. It was right next to the train station. When you look back, how would you put it in your own words? Stephen As we were just talking about today, if you approach the situation with the mentality of being the caregiver and then people receiving care, and especially in a physical way, once that need is no longer there, then the relationship also ends there. Music and the arts in many ways is something that we don’t always realize that we need. And it’s a really good way to bring the community together, even after the physical needs are met and people don’t really need those types of support. But whether it be a disaster or not, and all the more so after a disaster, the people in the community were going through a lot of uncertainty. Opportunities often provided by music and different means of the arts has provided the opportunity to continue to build relationships with people. That was really important to continue the relationships with the people that we had come to know. Roger Are you seeing that now in Ichikawa, on the Noto Peninsula, where you’re living now? Is that part of the vision? I know a lot of people ended up moving away. And you were sharing in the panel how a lot of the older people living there are being encouraged by their children to leave and move in with them. They’re answering, “No, this is our home.” But there’s a lot of resistance against rebuilding their homes, rebuilding their towns. What is your vision for that and how do you see the arts playing a role? Stephen I think so. I think as we move into the phase of that physical need not being so much of a need. And we are now reaching out into the temporary housing unit communities, and we are trying to build those relationships with the people. And so definitely, I think from this year onward, and even to this point, there’s a role for the arts to play in this phase. One of the challenges in Noto is that unlike maybe in Tohoku, a lot of the temporary housing unit communities are quite small, and sometimes they don’t really even have a gathering place. If they do, it can only house maybe 10 to 15 people. So it’s hard to reach people in that way. But yeah, I think now that we do have a center in Anamizu that hopefully we can start to connect to people more there. And we look forward to being able to coordinate people coming along. Roger Thank you. Well, I look forward to our next trip. Maybe we’ll bring some artists this summer. Stephen Yes, definitely. I look forward to it. Roger Thank you. Thank you so much. Stephen You’re welcome. Thank you. You’ve been listening to the Art, Life, Faith Podcast. And don't forget to pick up your own copy of “The Tsunami Violin”, “Pippy the Piano”, and “Aroma of Beauty”. As we say in Japan, “Ja, mata ne!” We’ll see you next time.

Hey all you burners, stoners and potheads!  Welcome back to the show. Before they get started, Mr and Mrs Weedman get normal toking on Lake Effect flower from their friends @Midwest_Terps.  Then the duo gets busy delivering the latest cannabis news, reports, headlines, and research.  In this episode Mr Weedman talks about alcohol vs CBD and how they both affect your heart and blood pressure, then he talks about the latest research on using cannabis to treat anxiety. Mrs Weedman covers the expanding vocabulary in the CBD space and how it's leaving people in a state of confusion,  she talks about The Nose Knows study and the importance of aroma when choosing a cannabis strain and she shares a piece on the large scale push toward a unified regulatory framework for ALL THC products.Support The Show: https://www.buzzsprout.com/283607/supportTWITTER: @weedman420podYouTube: Weedman420 ChroniclesEMAIL:  weedman420chronicles@gmail.comSHOP: www.eightdecades.comIG: @eightdecadesEMAIL: eightdecadesinfo@gmail.com#CannabisTruth #StomptheStigma #HomeGrow #FreethePlant #Stoners #rosin  #Potheads #Vipers #CannabisCultureEducation #CannabisResearch #Weed #Marijuana #LegalizeIt #CannabisNews #CBD #Terpenes #PodcastCannabis #eightdecades #CannabisLifestyle #HealthyLifestyle #NaturalMedicine #CannabisIndustry #PlantMedicine #News #WeedResearch #MedicalMarijuana #Infused #420Podcast #420Education #Health #WeedWellness #WorldNews #Gardening #budtender #420Culture #hemp #dabs #hash #joints #edibles #gummies #tincture #vapes #pauliesayssmokesmartArticle Links:* https://docs.google.com/document/d/1bQz79EncmZhVGmv5rcNo-CqaexenbdORxy1bPiOaXb8/edit?pli=1&tab=t.0* https://www.greenstate.com/explained/thca-vs-cbd-and-hemp-laws-2026/?utm_source=flipboard&utm_content=other* https://www.mdpi.com/1660-4601/23/2/224* https://www.rollingstone.com/culture-council/articles/most-expensive-mistake-cannabis-ignoring-aroma-consistency-1235521544/* https://www.forbes.com/sites/andrewdeangelo/2026/02/23/is-cannabis-industry-infighting-fueling-a-new-prohibition/COPYRIGHT 2021 WeedMan420Chronicles©Suggestions? Questions? Chat with us here.Support the show

Jede Woche neu: Skurrile und witzige Meldungen aus der Wissenschaft. Mehr davon auch in unserem neuen Podcast: Fakt ab! Eine Woche Wissenschaft. Jetzt reinhören: http://swr.li/faktab

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 ★

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

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. 

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