Podcasts about artichokes

National Artichoke day. Entertainment from 1959.  Samoset greeted pilgrams in English, The Scarlet Letter published, 1st liquid fueled rocket, world record for rainfall, My Lai massacre occured.  Todays birthdays - James Madison, Jerry Lewis, Chuck Woolery, Jerry Jeff Walker, Erik Estrada, Nancy Wilson, Lauren Graham.  Frank Sinatra jr. died.Intro - God did good - Dianna Cocoran   https://www.diannacorcoran.com/ Rapping artichoke - Parry GrippVenus - Frankie AvalonDon't take your guns into town - Johnny CashBirthdays - In da club - 50 Cent    http://50cent.com/This diamond ring - Gary Lewis & the PlayboysNaturally stoned - Avante-GardeTrashy women - Jerry Jeff WalkerThese dreams - HeartThe Family Guy TV themeExit - Baby you win - Cliff Westfall   https://www.cliffwestfallmusic.com/ Country Underground Radio websiteHistory & Factoids website

Send us a textDee and Carol talk about alyssum, Agastache, artichokes, a new book, Gardening to the Max, and crown bees. Then they side-dressed it all with a few other books and topics.Links:Alyssum seeds at True Leaf MarketAgastache 'Golden Jubilee' at Select SeedsAgastache foeniculum info from Lady Bird Johnson Wildflower CenterArtichokes from BurpeeOur previous episode about asparagusOn the bookshelf: Garden to the Max: Joyful, Visionary, Maximalist Design, by Teresa Woodard (Amazon link)Dirt:  Crown Bees plus Sarah Raven's Podcast: Our role in supporting wild and solitary bees as gardeners with Richard Rickitt - Episode 213Our Affiliates (Linking to them to make a purchase earns us a small commission):Botanical InterestsFarmers DefenseEtsyTerritorial SeedsTrue Leaf Market Eden BrosNature Hills Nursery  Book and Amazon links are also affiliate links.Email us anytime at TheGardenangelists@gmail.com  Our newsletter is on SubstackFor more info on Carol  visit her website.  Visit her blog May Dreams Gardens. For more info on Dee, visit her website.  Visit her blog Red Dirt Ramblings.Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.

Fluent Fiction - Italian: From Artichokes to Heartstrings: A Valentine's Day Surprise Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-02-17-23-34-02-it Story Transcript:It: Il sole si alzava sopra il Mercato di Small Town, tingendo i tetti di colori dorati.En: The sun rose over the Mercato di Small Town, painting the rooftops with golden colors.It: L'aria era fredda, ma l'atmosfera calda e vivace grazie alle decorazioni di San Valentino che pendevano sopra le bancarelle.En: The air was cold, yet the atmosphere was warm and lively thanks to the Valentine's Day decorations hanging above the stalls.It: Giulia si chinò per stringersi nel suo cappotto mentre camminava tra la folla.En: Giulia bent down to wrap herself tightly in her coat as she walked through the crowd.It: Era determinata a trovare gli ingredienti perfetti per la cena di San Valentino che avrebbe preparato per Marco.En: She was determined to find the perfect ingredients for the Valentine's Day dinner she would prepare for Marco.It: Giulia amava cucinare.En: Giulia loved cooking.It: Passava ore a sfogliare ricette e a sperimentare nuovi piatti.En: She spent hours leafing through recipes and experimenting with new dishes.It: Tuttavia, oggi aveva una missione speciale.En: However, today she had a special mission.It: Voleva sorprendere Marco, il suo vicino di casa e amico di lunga data, di cui aveva segretamente ammirato il sorriso e la gentilezza.En: She wanted to surprise Marco, her long-time neighbor and friend, whose smile and kindness she secretly admired.It: "Uova fresche!En: "Fresh eggs!It: Verdure di stagione!"En: Seasonal vegetables!"It: gridavano i venditori con entusiasmo.En: the vendors shouted enthusiastically.It: La folla era densa, e Giulia si fece strada con difficoltà, cercando i migliori ingredienti.En: The crowd was thick, and Giulia made her way with difficulty, searching for the best ingredients.It: Sperava di trovare dei pomodori, ma lo stand era già vuoto.En: She hoped to find tomatoes, but the stand was already empty.It: "Oh no," pensò, il battito del cuore accelerato.En: "Oh no," she thought, her heartbeat quickening.It: "Devo trovare un'alternativa!"En: "I must find an alternative!"It: Vicino, un banco aveva misticanze fresche, basilico e un misterioso cesto di carciofi.En: Nearby, a stall had fresh mixed greens, basil, and a mysterious basket of artichokes.It: Giulia esitò, non aveva mai cucinato con i carciofi prima.En: Giulia hesitated; she had never cooked with artichokes before.It: "Forse sarà una buona idea... o forse no," mormorò, combattendo con il dubbio.En: "Maybe it will be a good idea... or maybe not," she murmured, battling with doubt.It: Infine, decise di rischiare e acquistò i carciofi.En: Finally, she decided to take a chance and bought the artichokes.It: "Spero che Marco apprezzi," pensò, sistemandoli con cura nel suo cesto.En: "I hope Marco appreciates it," she thought, arranging them carefully in her basket.It: Mancava poco tempo.En: Time was running short.It: Giulia accucciò il suo cesto e si affrettò verso casa.En: Giulia gathered her basket and hurried home.It: La sua cucina era piccola, ma accogliente.En: Her kitchen was small but cozy.It: Accese la radio e cominciò a preparare il suo piatto speciale.En: She turned on the radio and began preparing her special dish.It: Sbucciava, tagliava e cucinava, mescolando ogni ingrediente.En: She peeled, chopped, and cooked, mixing each ingredient.It: I carciofi, in particolare, richiedevano attenzione.En: The artichokes, in particular, required attention.It: Durante la preparazione, il profumo dei cibi riempiva l'aria, confortandola.En: During the preparation, the aroma of the food filled the air, comforting her.It: Quando Marco arrivò, la tavola era apparecchiata con cura.En: When Marco arrived, the table was carefully set.It: Giulia sorrideva, anche se un po' nervosa.En: Giulia smiled, even though she was a bit nervous.It: Assaggiarono insieme il pasto.En: They tasted the meal together.It: Il primo desiderio di perfezione di Giulia si era dissolto, eppure, in modo sorprendente, il sapore era delizioso e armonioso.En: Giulia's initial desire for perfection had dissolved, yet surprisingly, the taste was delicious and harmonious.It: Marco sorrise, guardandola con apprezzamento.En: Marco smiled, looking at her with appreciation.It: "È meraviglioso, Giulia.En: "It's wonderful, Giulia.It: Grazie."En: Thank you."It: Durante la cena, Giulia scoprì che la risposta di Marco al suo sforzo era la vera delizia.En: During the dinner, Giulia discovered that Marco's response to her effort was the true delight.It: Aveva capito che la cucina è un atto d'amore, non solo di abilità.En: She realized that cooking is an act of love, not just skill.It: Alla fine della serata, sentì di aver vinto qualcosa di più grande del semplice successo di un piatto.En: By the end of the evening, she felt she had gained something greater than merely succeeding with a dish.It: Aveva abbracciato l'imperfezione e aveva trovato fiducia nel suo istinto.En: She had embraced imperfection and found confidence in her intuition.It: Il Mercato di Small Town, con la sua frenesia e le sue sorprese, era stato lo scenario di un piccolo cambiamento nel cuore di Giulia.En: The Mercato di Small Town, with its hustle and surprises, had been the setting for a small change in Giulia's heart.It: La sua passione aveva preso il volo, insieme alla consapevolezza che anche i piatti imperfetti possono contenere la perfezione del cuore.En: Her passion had taken flight, along with the awareness that even imperfect dishes can hold the perfection of the heart. Vocabulary Words:to rise: alzarsithe market: il mercatoto paint: tingerethe rooftops: i tettithe atmosphere: l'atmosferathe decorations: le decorazionito bend down: chinarsithe crowd: la follato be determined: essere determinato/athe recipes: le ricetteto experiment: sperimentarethe mission: la missioneto admire: ammirarethe vendors: i venditorithe basket: il cestomysterious: misterioso/athe artichokes: i carciofito hesitate: esitareto risk: rischiareto appreciate: apprezzareto prepare: preparareto peel: sbucciareto chop: tagliareto mix: mescolarethe aroma: il profumoto comfort: confortareto taste: assaggiarethe delight: la deliziathe skill: l'abilitàto embrace: abbracciare

Portem xumets i ampolles d'aigua rebregades. Un l

Vicky has finally decided on the lay out of her plot; making two long beds to the back, giving her lots of efficient growing space. Karin has had an unexpectedly large harvest of an often over-looked tuber; the Jerusalem artichoke, enabling her to make a big batch of the soup of her dreams. A short episode due to the chilly morning; Vicky is finding warmth and a short spell of dizziness from her sixth coffee of the morning.

We're thrilled to welcome Annette Anthony, author of "Always Enough, A Global Food Memoir" to the podcast. Annette's culinary journey spans three continents, reflecting her deep connection with food as a cultural bridge. In this episode, we explore her adventurous palate, her love for seasonal farmer's market finds, and her intuitive approach to blending global flavors. From experimenting with gram flour and artichokes to sharing recipes infused with personal memories, Annette's story is both inspiring and mouthwatering. So, sit back, relax, and get ready to be inspired by the simplicity and joy of cooking at home with Annette Anthony. ⭐ SHOW NOTES theintuitivecook.co.uk/podcast-ep17 ⭐ CONNECT WITH ANNETTE ANTHONY website: annetteanthony.com instagram: @aanthony_author the book: Always Enough. A Global Food Memoir ⭐ CONNECT WITH KATERINA website theintuitivecook.co.uk community Simply Good Food Collective instagram @intuitive.cook youtube @intuitivecook contact hello@theintuitivecook.co.uk ⭐ LINKS Original music by Colin Bass ⭐ DITCH THE RECIPES A FREE 5part mini course with my top tips to get started as an intuitive cook! theintuitivecook.co.uk/free ⭐ YOUR WEEKLY DOSE OF KITCHEN CONFIDENCE A newsletter that helps you unleash your cooking instincts. theintuitivecook.co.uk/newsletter ⭐ MEET OTHER CURIOUS HOME COOKS IN OUR COMMUNITY theintuitivecook.co.uk/simply

Finally another episode of Ryan Rambles You To Rest!  It has been three years since this podcast began and we just reached two thousand subscribers together on YouTube! In this episode I round up some favorite foods that I think are best prepared by other people/professionals, then I explore how to use the Fellow Opus conical burr coffee grinder. Before all of this, I share comments from our Resters. Visit the official Ryan Rambles You To Rest store on Shopify! https://ryanrambles.myshopify.com/ In this episode: 05:22 - Rester Reflections 19:15 - The Round Up: Food Best Prepared By Others 21:36 - Pasta 40:01 - Artichokes & pickles 45:15 - Bread 53:56 - Fried chicken (and other fried foods) 59:49 - Curry 1:08:14 - How To: The Fellow Opus Conical Burr Coffee Grinder 1:11:54 - Front and back cover 1:17:57 - Intro & capabilities - “Put Your Grind At Ease” 1:36:50 - “All The Right Parts” 1:50:00 - “Your Guide To Grind” Brewed Coffee & Espresso 1:59:59 - “Ratio Recommendations” & “Grind Settings” 2:07:17 - “Tips + Tricks” 2:17:30 - Outro and Parting Words Ryan Rambles You To Rest is a sleep podcast where you are ferried off to rest by the dulcet tones of my voice as I examine topics of no major importance. Find this sleep podcast on Spotify, YouTube, Apple Podcasts, iHeartRadio, and Deezer! Follow the show on Instagram or Blue Sky Social Music is by Disparition

Make these in the spring, when new-crop baby artichokes are available. Look for ones that are no longer than 1 ½ inches. Their sweet flavor takes on a nutty edge when roasted. Good alone, these chokes are also nice with pork or chicken. Leftovers can be added to pasta or white beans.

Food Fight is back, and this week, we tackle another excellent food debate. Listen below as your host, John Landecker, takes the side of artichokes. Segment cohost Dan Levy takes the avocado. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

Ok, we know what you're thinking…. Artichokes? Really? Yes really. It may seem a bit out of left field, but you'd be surprised at the many health benefits from either eating artichokes or taking an extract supplement. As a vegetable, it contains fiber, vitamins, minerals, and antioxidants. Extracts made from artichoke leaves, stems, and roots have been used as nutraceutical agents to support the GI tract, liver, and cardiovascular system. But why? In this episode, we peel back the layers of the artichoke – a very mysterious plant indeed.  Is it possible to boost your health with artichoke leaf extract? Tune in to find out! Today on The Lab Report: 3:25 Random artichoke topic – functional food 4:30 Jerusalem artichoke globe artichoke 6:00 Fruit, vegetable, and flowers - Extract vs. Whole food 8:15 Gut and liver health   10:35 Milk thistle vs. artichoke 12:30 Artichoke extract is antimicrobial 14:50 Powerful impact in IBD 18:00 Cardiovascular disease, neurodegenerative disease, cancer 20:00 Artichoke Game Time!! Additional Resources: Genova Connect **PROMO CODE TheLabReport20 for 20% off your purchase** Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week's episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don't forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. To find a qualified healthcare provider to connect you with Genova testing, or to access select products directly yourself, visit Genova Connect. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.

Luke and Andrew recall the very few moments in their professional career together when they were at a loss for words. Plus, and interaction at the grocery store finally has Luke using self-checkout from now on.   

We did it! https://infamousstudios.etsy.com patreon.com/InfamousMCP6 https://www.museonstore.com/?ref=-eb8hTGkKcfYA8 https://baronofdice.com/products/infamous-podcast-official-d8-dice-set https://store.anycubic.com/?ref=kxaxbjlkMojo World: Hot dog toppings! Jeremy Mustard, Onions, Corn dog breading Parker Relish, BBQ sauce, Coleslaw Aaron Chili, Doritos, NOTHING! Brandon Cheese, ketchup, Fritos --------------------------------------------------------------- Mojo World: Car chase movie! Parker Road Warrior, Fast 5, The Italian Job Aaron The Chase, Blues Brothers, Matrix Reloaded Brandon Fury Road, Judgement Day, Gone in 60 Seconds Jeremy Dark Knight, The Bourne Identity, The Last Crusade --------------------------------------------------------------- Mojo World: Pizza toppings! Aaron Canadian Bacon, BBQ Chicken, Fried Egg Brandon Sausage, Meatballs, Green Peppers Jeremy Pepperoni, Bacon, Olives Parker Banana Peppers, Artichokes, Mushrooms --------------------------------------------------------------- Mojo World: INFAMOUS Moments! Brandon Oh No!, Vs Aaron in teams, Parker naming the podcast Jeremy Prof Bros before cast, Could you just try please! Did you get ‘er? Parker I play Mission Objective, Naming the podcast, Parker goes to the cloud Aaron Claps, Eating Chips on the cast, Just play 4 threats

This week, we're exploring Italy's best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome's “dirty” pasta, Rigatoni alla Zozzona. (Originally aired August 31, 2023.)Get the recipe for Rigatoni alla Zozzona here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

In collaboration with the National Trust Podcast, join Jorja and Mollie as they dive into the ultimate girl gang - Fergusons Gang, a group of aristocratic women who used mystery and intrigue to help the National Trust save rural England. A story of fake names, bomb scares, and secret meeting places. 

Artichokes come in two main forms: globe and Jerusalem. Both are lovely vegetables with many health benefits. As culinary ingredients, some love their wonderful flavour, while others hate them for the same reason. However, we want to talk about globe artichokes specifically here. So while you might love these wonderful green plants, as relatives of thistles it is no surprise why one might be desperate to Abandon All Artichokes by Emma Larkins from Gamewright. Read the full review here: https://tabletopgamesblog.com/2024/06/08/abandon-all-artichokes-saturday-review/ Useful Links Abandon All Artichokes: https://gamewright.com/product/Abandon-All-Artichokes Rulebook: https://gamewright.com/pdfs/Rules/AAArules_v2.pdf Gamewright: https://gamewright.com/ BGG listing: https://boardgamegeek.com/boardgame/302260/abandon-all-artichokes Intro Music: Bomber (Sting) by Riot (⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/audiolibrary/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠) Music by https://www.bensound.com/free-music-for-videosLicense code: HIGPLVNSPBZKZOVK If you want to support this podcast financially, please check out the links below: Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/tabletopgamesblog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Ko-Fi: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ko-fi.com/TabletopGamesBlog⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://tabletopgamesblog.com/⁠⁠⁠⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/tabletopgamesblog/message

In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see. It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway!  We always have fun even if the recipe doesn't work out in our favour. If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode: Heather talks us through how to prep them by cutting off the thorns and digging out the choke. We discuss the roasting method and what flavours go well with artichokes (garlic, lemon and white wine were our choices). The way you eat this vegetable is, you dip a leaf in a sauce or melted butter, slide it between your teeth to remove the "meat" and discard the rest of the leaf. Heather tells us about a quick recipe for baked canned artichoke hearts that simply involves topping them with a butter, parmesan cheese, breadcrumb and roasted lentil mixture and heating them through until the topping is golden. You get the artichoke flavour without the risk of getting a dud of a fresh artichoke. Check the links below for past episodes and other random things we referenced in this episode. Episode Links~~~~~ Antipasto Salad Recipe~ Canadian Growing Zones~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

In this episode of the Tone Mob Podcast, host Blake Wyland interviews David Greeves from Great Eastern FX. David shares his background as a music journalist and how he fell into writing about equipment from the gear world. He also discusses his journey into pedal design and the challenges he faced along the way. The conversation covers the inspiration behind the name Great Eastern FX and the launch of the company. Also in this episode, we get a sneak peek at the XO Variable Crossover pedal and Blake shares a short demo. (A first on this podcast!) David and Blake discuss the versatility and educational potential of the crossover pedal. Including creating complex effects chains and splitting the signal for different amps. David shares the origin of the pedal and how it evolved from a harmonic tremolo concept. They also discuss the importance of using your ears and understanding frequency ranges in music. The conversation concludes with David's favorite Boss pedal, the TR2 Tremolo, and his favorite kind of pizza. Takeaways David Greaves started his career as a journalist writing for music magazines before transitioning into pedal design. The inspiration for the name Great Eastern FX came from the Great Eastern Railway Company and the desire to project a sense of establishment and professionalism. The XO Variable Crossover pedal allows users to split their guitar signal into low and high frequency bands, enabling the use of different effects on each frequency range. The XO Variable Crossover pedal offers new creative possibilities for guitarists, allowing them to experiment with different effects on specific frequency ranges. Sound Bites Chapters 00:00 Introduction and Background 01:09 Getting Started in Music and Pedal Design 15:19 Launching Great Eastern Effects 24:04 Introducing the XO Variable Crossover Pedal 27:48 Blake's Experience with the XO Variable Crossover Pedal 30:41 Exploring Different Ways to Use the Pedal 32:21 The Versatility of the Crossover Pedal 33:01 Excitement for Bass Players 34:08 Educational Potential of the Pedal 36:31 The Origin of the Pedal 39:56 The Importance of Using Your Ears 43:24 The Impact of Frequency Ranges 46:37 The Complexity of Sound in a Band Context 49:02 Designing Pedals for Different Guitarists 50:29 The Innovation of Rock and Roll Sound 52:59 Favorite Boss Pedal: TR2 Tremolo 54:12 Favorite Kind of Pizza: Italian with Artichokes, Ham, and Mushrooms Support The Show And Connect! The Text Chat is back! Hit me up at (503) 751-8577 You can also help out with your gear buying habits by purchasing stuff from Tonemob.com/reverb Tonemob.com/sweetwater or grabbing your guitar/bass strings from Tonemob.com/stringjoy Release your music via DistroKid and save 30% by going to Tonemob.com/distrokid Learn more about your ad choices. Visit megaphone.fm/adchoices

National Artichoke day. Entertainment from 1967.  Samoset greeted pilgrams in English, The Scarlet Letter published, 1st liquid fueled rocket, world record for rainfall, My Lai massacre occured.  Todays birthdays - James Madison, Jerry Lewis, Chuck Woolery, Jerry Jeff Walker, Erik Estrada, Nancy Wilson, Lauren Graham.  Frank Sinatra jr. died.Intro - Pour some sugar on me - Def Leppard    http://defleppard.com/Rapping artichoke - Parry GrippLove is here & now your gone - The SupremesWhere does the good times go - Buck OwnesBirthdays - In da club - 50 Cent    http://50cent.com/This diamond ring - Gary Lewis & the PlayboysNaturally stoned - Avante-GardeTrashy women - Jerry Jeff WalkerThese dreams - HeartThe Family Guy TV themeExit - Its not love - Dokken    http://dokken.net/https://coolcasts.cooolmedia.com/

Celebrate the turning of the wheel in this special bonus episode of C3: Crystals, Cauldrons & Cocktails as we dive deep into the enchanting energies of Ostara. Join us spring equinox, celebrating the balance between light and dark and moving into the promise of renewal and balance. So grab a drink and let the sparks of inspiration and renewal ignite your witchy soul! Support the showUntil then, Stay Witchy!!River's Etsy Store: www.batsandbaublesinc.etsy.comWebsite: www.c3witchypodcast.comMerch: www.c3witchypodcastmerch.comOur wonderful logo is done by: www.nellamarinadraws.etsy.comIntro and Outro Audio:podcast intro & outro music:Góða Nótt by Alexander NakaradaLink: https://filmmusic.io/song/4754-g-a-n-ttLicense: https://filmmusic.io/standard-liceSound from Zapsplat.com – Witches Cauldrons bubblingSupport the showUntil then, Stay Witchy!!River's Etsy Store: www.batsandbaublesinc.etsy.comWebsite: www.c3witchypodcast.comMerch: www.c3witchypodcastmerch.comOur wonderful logo is done by: www.nellamarinadraws.etsy.comIntro and Outro Audio:podcast intro & outro music:Góða Nótt by Alexander NakaradaLink: https://filmmusic.io/song/4754-g-a-n-ttLicense: https://filmmusic.io/standard-liceSound from Zapsplat.com – Witches Cauldrons bubbling

Flavors and Knowledge is a captivating podcast offering narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews. It minimizes opinions, delivering a concise and engaging exploration of the rich tapestry of gastronomic Knowledge."   Today's episode, "ARTICHOKE TUTORIAL," Cooking artichokes can intimidate some people, especially if they're unfamiliar with the vegetable or have never prepared it. Artichokes have a unique appearance and can seem daunting due to their prickly exterior and the need to remove tough outer leaves and the choke (inedible fuzzy part) before cooking. Artichokes are primarily grown in California. The coastal regions of California, particularly around Monterey County, Castroville, and the Central Coast, have the ideal climate for cultivating artichokes. The rich soil, moderate temperatures, and coastal fog create favorable conditions for artichoke cultivation. Castroville, California, is often referred to as the "Artichoke Capital of the World" due to its significant production of this vegetable. Some artichokes are also grown in smaller quantities in other states, such as Arizona and Texas. However, California remains the primary producer of artichokes in the USA. More text here More podcasts by Chef Walter --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Hi Everyone! Welcome to Let's Deconstruct a Story! This month I'm talking to Katherine Vaz about her wonderful story, "Our Lady of the Artichokes." Please read the story (available at www.kellyfordon.com/blog) before tuning into the podcast. Also, please check out the link to her fantastic new novel Above the Salt which I read and adored. Sometimes I wish this was also a podcast about novels, but we do offer a brief preview of the book during our discussion. Purchase options are available below. Next month I'll be talking to Jai Chakrabarti about his story, "A Small Sacrifice for an Enormous Happiness," also available via link on my website. If you have any questions for Jai, feel free to contact me and I will pass them along. Have a wonderful holiday season. I'll be reaching out to my subscribers (here) in two weeks with some end-of-the-year recommendations and then we'll see you on January 1st for Jai Chakrabarti. Cheers! Kelly P.S. You can purchase Katherine Vaz's amazing new book here on Bookshop or here on Amazon. Upcoming Class: I'm offering a "Let's Deconstruct a Story" workshop in January. More details here.

This episode is part of my FODMAP mini-series looking at how to handle a negative reaction to the FODMAP diet reintroduction phase. Listen to them all. Listen to hear how to retest after a positive FODMAP reaction to a challenge. I also share HOW fructose will affect your gut. Foods turn to moderate or high FODMAP at these levels:Artichokes

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This week we discuss the importance of gut health!  Our bodies contain numerous mucosal barriers. They are a mucous membrane made of a layer of epithelial cells that protect the internal environment from the external environment. This membrane lines the digestive, respiratory, and reproductive tracts as well as the eyes. Our primary focus is the digestive tract. The intestinal mucosal barrier serves two main functions: - The foundation of our gut immune system - Absorb nutrientsWhat could cause intestinal damage?- Low HCL and Enzymes- Antibiotics- Infections- Blood Sugar Issues- Antibodies- Stress- Toxins- Food Allergies/IntolerancesTips for Optimizing Gut Health: - Eat Prebiotic Foods (Apples, Asparagus, Garlic, Honey, Artichokes) - Eat Healthy Fats (EVOO, Coconut Oil, Saturated Fats) - Eliminate Gluten and Dairy (try for a few weeks to see if causing more harm than good) - Shop the Perimeter (Focus on fresh, unprocessed foods located on perimeter of store) - Eat In (Cook for yourself to avoid toxins in your foods)Let's start prioritizing habits that promote a healthy gut! Have a great day!If you love the Get Lean Eat Clean Podcast, we'd love for you to subscribe, rate, and give a review on Apple Podcasts and Spotify! Until next time!Links:Watch Get Lean Eat Clean podcast video episodes on YouTube!How to Take Simple Steps to Reclaim the Body, Energy, and Strength You Had 10-15 Years Ago Using My Stepladder System:https://www.stepladdersystem.com/LMNT: A tasty electrolyte drink mix that is formulated to help anyone with their electrolyte needs and is perfectly suited to folks fasting or following low-carb, whole food diets. Free gift with purchase:DrinkLMNT.com/getleaneatcleanUpgraded Formulas hair mineral test (Coupon Code: GETLEAN10) :https://www.upgradedformulas.com/pages/kit?rfsn=6677062.f87541&utm_source=refersion&utm_medium=affiliate&utm_campaign=6677062.f87541X3 Bar: Variable Resistance Technology allows for a full body workout in only 10 minutes! Use discount code "Save50" for $50 off your purchase! https://www.anrdoezrs.net/click-100286468-13650338| Listen to the Get Lean Eat Clean Podcast |►Apple Podcasts | https://podcasts.apple.com/us/podcast/get-lean-eat-clean/id1540391210►Spotify | https://open.spotify.com/show/0QmJzYZsdV6tUNbDxaPJjS| Connect with Brian |►Website | https://www.briangryn.com►Instagram | https://www.instagram.com/bdgryn►Facebook | https://www.facebook.com/getleanandeatclean►Twitter | https://twitter.com/grynnerwinner

Lasers shooting down drones. Do you name your car? Nobel prizes. Game recap. Weekend recap. Phone notifications of young people. Purse placement. Taylor goes to another game. Avocados or artichokes? Casablanca. Japan doesn't like peanuts like we do. Coming up in October. Toys “R” Us attempting another comeback.

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On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sephardic Spice Girls Sharon Gomperts & Rachel Emquies Sheff. The duo, who write a weekly column for the Jewish Journal, have been cooking and teaching together for years. Gromperts and Sheff talk about their backgrounds - Gromperts is Iraqi and Sheff is from Moracco - and what it means to be a Sephardic Spice Girl. They also share tips for simple cooking and entertaining, as well as their recipes for preserved lemons and stuffed artichokes. Get the recipes at JewishJournal.com.  For more from Taste Buds, follow @TheDEBMethod on social media.

In this episode, Frauke sits down with photographer and food writer Saghar Setareh to discuss her newly released cookbook Pomegranates & Artichokes: A Food Journey From Iran To Italy. Saghar shares scent memories from her homeland Iran, as well as those of her adopted home of Italy. She tells the eggplant story which details the many parallels that link Middle Eastern and Mediterranean food cultures. Saghar explains how food expresses culture, history, and economy through the examples of rice and olive oil. She reveals the meaning of her expression "the lantern and the mirror" which made her more curious about food and allowed her to then more deeply appreciate the food she grew up with. They discuss how food lets you connect with your homeland, while also allowing you to learn about new cultures never visited. Saghar then shares some of her favorite recipes in the book, which will undoubtedly leave you incredibly hungry and eager to make immediately. This is an aromatic conversation you don't want to miss! Buy Saghar's cookbook wherever books are sold, including here. Visit Saghar's website: https://www.labnoon.com/ Visit Saghar's Substack: https://labnoon.substack.com/ Listen to the Pomegranates & Artichokes playlist on Spotify Follow Saghar on Instagram @labnoon and on X (Twitter) @labnoon Follow Frauke on Instagram ⁠⁠⁠⁠@smellgym ⁠⁠⁠⁠ Follow Frauke on Facebook ⁠⁠⁠⁠@smellgym ⁠⁠⁠⁠ Visit the Smell Gym website: ⁠⁠⁠⁠www.smellgym.com⁠⁠⁠ Check out Frauke's Scent*Tattoo project: ⁠⁠⁠⁠www.scenttattoo.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/anaromaticlife/message

This week, we're exploring Italy's best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome's “dirty” pasta, Rigatoni alla Zozzona. Get the recipe for Rigatoni alla Zozzona here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Seg4: Garden questions answered Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOWSponsors of the showProplugger of https://proplugger.com/Rootmaker of https://myrootmaker.com/  Use coupon code Radio23 at checkout and save 15% off your orderChapin Manufacturing Inc. of https://chapinmfg.com/Pomona pectin of https://pomonapectin.com/Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Use code Gardentalk10 to save 10% off your orderHappy leaf led of https://happyleafled.com/ Use code JoeyHolly to save 10% off orders of $90.00 one time useDripworks of https://www.dripworks.com/Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your orderBlue ribbon organics http://blueribbonorganics.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or moreTree Diaper of http://www.treediaper.com/ use coupon code garden15 to save 15% off your orderBloomin easy plants of https://bloomineasyplants.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/ use code 10GT23 to save 10% off ordersFleet Farm of http://www.fleetfarm.com/Aquart - Mart of https://www.aqua-mart.com/Soil Savvy of https://www.mysoilsavvy.com/Wind River Chimes of https://windriverchimes.com/Verlo Mattress of https://verlo.com/Farmers Defense of https://farmersdefense.com/Rise Gardens of https://risegardens.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Grip 6 of https://grip6.com/ Use Code Radio15 to save 15% off your orderDripping Springs Ollas https://drippingspringsollas.com/Tree Hugger springers of https://treehuggersprinklers.com/Mantis of https://mantis.com/Live Earth Products of https://www.livearth.com/The Gardening with Joey and Holly Radio Show March – Oct weekly check it out herehttps://thewisconsinvegetablegardener.com/season-7-radio/Merch camping and gardening https://www.thatismyshirt.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp 

On the HBO show Barry, for which comedian Emily Heller is a writer, there is a great deal of suspense, gunfire, and overall tension, which would make it hard for those characters to ever get any sleep. And come to think of it, we never see them do so. Fortunately, in real life, Emily has interests that are much more pastoral. She enrolled in a program by which she replaced her lawn with a variety of plants that are much better for water usage in Los Angeles and then the city reimbursed her for the project. It's all part of a grant program that Emily will explain in long, soothing detail.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at:  sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.Join | Maximum FunIf you like one or more shows on MaxFun, and you value independent artists being able to do their thing, you're the perfect person to become a MaxFun monthly member. 

Listen in as we embark on a culinary journey with Saghar Setareh, author of “Pomegranates and Artichokes, Recipes and Memories of a Journey from Iran to Italy”. Saghar shares her personal discovery of Italian cuisine and how it led to a renewed interest in her own Iranian roots. With Saghar, we explore the unexpected similarities between these two cuisines, delving into the historical basis of some of these parallels. We also challenge the concept of authenticity, uncovering that some recipes are much newer than we might think, even in countries with a rich history like Italy.    Join us as we discuss the story of eggplant, and how its arrival in Europe was met with suspicion by medieval physicians. Moving on, we uncover the varying versions of Dolmeh, a traditional dish from Iran and Turkey. We explore how the recipe changes based on the cooking vessel and the ingredients used, and also share Saghar's unique apple dolma recipe. Wrapping up, Saghar enlightens us about the three basic recipes anyone interested in Iranian food must know. Don't miss out on this exploration of food, culture, and migration.   https://www.labnoon.com/ https://bio.site/labnoon https://www.instagram.com/labnoon/   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Podcast production by Alvarez Audio

Episode_No226: Cookin' w/ The Grims: Chicken Frank For our very first video podcast, Ken reattempts Chicken French - the first meal he ever cooked for me. Tune it to see what modifications he made to the recipe, how it turns out, and watch heavy metal videos with The Grims! Special Thanks To: Sulaco, SONG: The Approach Gutted Alive, SONG: Carver of Flesh Endlevel, SONG: Hangover From Hell Ceremony of Darkness, SONG: Demons Among Us Paracrona, SONG: Carry the Cross Third Storm, SONG: World Infernal Excarnated Entity, SONG: Irradiated Shadows AI generated recipe: Ingredients: 1 ½ pounds chicken breast, sliced into thin cutlets ¼ cup super fine almond flour (we ended up using about 2 cups) 3 large eggs 2 tablespoons water Salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and halved (would recommend another can) ¼ cup chicken stock (would have doubled) ¼ cup fresh lemon juice (would have doubled) 4 tablespoons butter (we used about .5lbs of butter lol) Chopped parsley for garnish (we used dried parsley) Instructions: 1. In a shallow bowl, whisk together the eggs and water. Season with salt and pepper. 2. Dip each chicken cutlet into the egg mixture, making sure it's fully coated. 3. In another shallow bowl, mix the almond flour with salt and pepper. 4. Coat each chicken cutlet in the almond flour mixture, pressing gently to adhere. 5. Heat a large skillet over medium heat and melt 2 tablespoons of butter. 6. Cook the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside. 7. In the same skillet, add the artichoke hearts and cook until lightly browned, about 2-3 minutes. 8. Add the chicken stock and lemon juice. Bring to a simmer and cook for 2 minutes. 9. Add the remaining 2 tablespoons of butter to the skillet and stir until melted and combined. 10. Return the chicken cutlets to the skillet and cook for an additional 1-2 minutes, coating them with the sauce. 11. Serve the Chicken Francese with Artichokes hot, garnished with chopped parsley. Note: This recipe is adapted from various sources that use almond flour as a substitute for white flour in Chicken Francese and include artichokes

Artichoke season is here and in full swing. The origin of these deliciously creamy and rich flavored vegetables is an interesting journey around the Mediterranean to the modern world. And has for thousands of years been associated with romance. In this week's episode, we are going to get an in-depth look at this veggie, which technically is a flower! This week's guest is Mark Munger, Senior Director of Marketing for Ocean Mist Farms based in Castroville, CA in the Monterey, CA area. The company has been around for almost 100 years and was the first to grow artichokes commercially in the U.S. Today they are the leading grower of artichokes in North America. Mark worked for Theresa's Nolan Network alongside Rick, Cynthia, and Edwin in the early 1990's. He was a valuable part of our team of merchandisers representing our clients of companies and commodities on the West Coast. Since that time, he has been a rising star in the produce business. He will tell us all about artichokes. Learn about how the unique climate of the Bay Area of California allows the top quality veggies to grow there. The name Ocean Mist is a clue to why that area is called the world's “salad bowl.”

“It is about migrations: of ingredients, of recipes, of stories — but most importantly of the people who make them.”

Did you spent the week blissfully biting into the metaphorical heart of the artichoke or chewing on a fibrous outer leaf? The answer is probably: both. Artichokes take center stage in this episode until they are rudely booted off in favor of raw, off-the-rails topic: THE VEGGIE SANDWICH. And boy does this episode get heated! Chevre proves more divisive than anticipated, but the gloves really come off when it comes to the Italian hero. We live by one credo, and one credo only: THOU SHALT NOT LET IT BE AN ANTIPASTI ACID FEST. If you've ever gotten down with hummus spread thin on toasted seeded bread, danced with a pickled shallot on Sourdough, or divined your future in an herbaceous aioli, look no further than this earthy ep. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A traditional recipe for the most delicious oily meal with artichokes, proposed for today by the chef Rafail Pateras, in the context of the "World of Flavors". - Μια παραδοσιακή συνταγή για το πιο νόστιμο λαδερό γεύμα με αγκινάρες, μας προτείνει για σήμερα ο ομογενής σεφ Ραφαήλ Πατέρας, στο πλαίσιο της ενότητάς ο «Κόσμος των Γεύσεων».

This week, Gilly is with Iranian food writer and photographer, Saghar Setareh whose debut book Pomegranates & Artichokes is the story of two food cultures that share so much in common but which are worlds apart.Saghar was born in Tehran and moved to Rome in 2007 to study at the Fine Art Academy. But by 2009 protests against the new regime broke out in all the major cities and led to what has become known as the Green Revolution or Persian Spring, and suddenly Saghar found herself unable to go home. Gilly asks her about her dedication in the book to those who dare to live a life. to those who move ‘braving the seas and the mountains, the men and their borders'.Head over to Gilly's Substack as she takes Saghar's orange rice cake to Claudia Roden whose legendary orange and almond cake is Saghar's inspiration. Hosted on Acast. See acast.com/privacy for more information.

Ned and Matt go deep into Italy's southern interior. It's the Giro. Stage 2. Hosted on Acast. See acast.com/privacy for more information.

Strawberries! Rhubarb! Peas! Cherries! Turnips! Artichokes! Melons! OH MY!!Prime farmers market season has arrived! All over the country, local markets are opening up as we march into spring and summer, creating an opportunity for us to connect with and learn from the folks who grow our food. This week we're sharing our tips on how we approach our weekly farmers market ritual. Where do we park, do we make lists, what do we buy? And, how do we store all the produce that we bring home? We'll answer these questions and many more! Get your tote bag ready! ***Links to recipes and favorites from this week's show:Sonya's Rhubarb and Strawberry GaletteHollywood Farmers' market and Santa Monica FMPortland Farmers' marketWeiser Family Farm in LAFarm D'Ici in PortlandWhat Fruits Shouldn't be Stored Next To Each Other? And What to Store in the Fridge?We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Etiquette, manners, and beyond! In this episode, Nick and Leah tackle eating artichokes, enjoying airport lounges, tucking in chairs, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.) Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.com EPISODE CONTENTS AMUSE-BOUCHE: Artichokes A QUESTION OF ETIQUETTE: Airport lounges QUESTIONS FROM THE WILDERNESS: What's a "wedding gift opening party"? Should you ask fellow patrons at a bar to slide down? VENT OR REPENT: A missing email, Tucking in chairs CORDIALS OF KINDNESS: Thanks for the spa day, Remember your training THINGS MENTIONED DURING THE SHOW Artichoke ban in New York City Wedding scene from "Goodfellas" YOU ARE CORDIALLY INVITED TO... Support our show through Patreon Subscribe and rate us 5 stars on Apple Podcasts Call, text, or email us your questions Follow us on Instagram, Facebook, and Twitter Visit our official website Sign up for our newsletter Buy some fabulous official merchandise CREDITS Hosts: Nick Leighton & Leah Bonnema Producer & Editor: Nick Leighton Theme Music: Rob Paravonian ADVERTISE ON OUR SHOW Click here for details TRANSCRIPT Episode 182 Learn more about your ad choices. Visit megaphone.fm/adchoices

30-50% of all referrals to G.I. specialists are for Irritable Bowel Syndrome, with an estimated 15% of Americans suffering from this very debilitating condition. In this episode, you'l find out:—How IBS is "one of the most common things" that people come into Dr. Prather's office for, with a 95-98% success rate in improving IBS symptoms of patients.—The symptoms of IBS: pain, distention, diarrhea, constipation, gas, and nausea.—Why IBS can lead to Anorexia because people are afraid to eat.—How Fiber is "THE biggest answer" to IBS and is the #1 supplement Dr. Prather always recommends that everyone needs more of. And why Probiotics are essential for IBS.—Why the Food Sensitivity test at Holistic Integration can help diagnose the foods that don't work for you and the foods that you CAN eat which are healing for your body. And the particular FODMAP diet that helps an estimated 70% of those with IBS.—The natural products that help relive IBS, such as: Peppermint Oil, Artichokes, Chamomile, and Licorice. —The connection between IBS and Stress. —How Acupuncture, Auriculotherapy, and Chiropractic can provide relief from IBS symptoms. —The diagnostics essential to get to the root cause of IBS, including a detailed Blood Analysis and a G.I. Stool Kit.—Plus, you'll hear how Sarah felt ignored by her doctors for 30 years, but now "feels better than she's ever felt" and has "a new lease on life" after her experience at Holistic Integration.http://www.TheVoiceOfHealthRadio.com

What's is season? Artichokes sure are! Neil has some amazing tips on how to make and eat a great tasting artichoke.

This week's Fresh From The Field Fridays Dan's Delta farm visit and teaser for upcoming podcast, Artichokes, Spring Garlic, Spring Onions, Pinkerton Avocados, English Peas, and more! Tune in and Turn on!  FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com and Summer Citrus From South Africa; https://www.summercitrus.com  CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.com Sev-Rend Corporation: https://www.sev-rend.com, Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetables WholesaleWare: https://www.grubmarket.com/hello/software/index.html Continental Fresh, LLC: https://www.continentalfresh.com Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS:  Freshway Produce: https://www.freshwayusa.com and Citrus America: https://citrusamerica.com --- Support this podcast: https://podcasters.spotify.com/pod/show/theproduceindustrypodcast/support

Hello, and welcome to another episode of the podcast. Today on the podcast, I'm excited to have an interview with Susan Gravely. In her debut cookbook, Italy on a Plate, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI, a lifestyle brand offering handcrafted Italian tabletop and home and garden accessories. With a foreword by Frances Mayes, author of Under the Tuscan Sun, Italy on a Plate, is an exploration of what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely have made during her years of Italian travels have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come. Today on the podcast, Susan and I talk about how Vietri began, Susan's cookbook writing journey, and the role Frances Mayes played in the development of Italy on a Plate, as well as some recipes from the book, including Fish in Crazy Water, Scalloped Oysters, Spinach and Artichokes.  Things We Mention In This Episode: Vietri - Susan's company Italy on a Plate: Travels, Memories, and Menus How to Get Paid to Write a Cookbook free training   

Crazy F***ing Mommy, host, Elyse DeLucci (@ElyseDeLucci) welcomes you into her Upper East Side living room talking: Whatsamatta: ugh single mom friend and her man problems - discuss!  (And what we talked about eating when depressed).  What happened to restaurants and tablecloths? Food Tawk: Italian ‘mac and cheese', cacio e pepe recipe I received in Rome + Carofici Romanesco (roman artichokes) - why you need to try them and a quick recipe TV Tawk: Jonah Hill's Stutz on Netflix,  Beauty Tawk: Vanicream everything for sensitive skin + Covergirl Exhibitionist lipstick AND MORE!  LOVE to LOVE YA! SUBSCRIBE TO MY YT CHANNEL: https://www.youtube.com/channel/UCrl_... Follow Elyse on Instagram: https://www.instagram.com/elysedelucci/?hl=en Come see me Live!: https://linktr.ee/elysedelucci

Paul Natkin Georget Celebrate National Pizza Day with Opa Pizzas! Featuring: Gyros, Bastourma (Pastrami), and Salami Pizza on Seasoned Pita Crust; Greek Veggies Pizza with Spicy Eggplant, Zucchini, Artichokes, and Spinach on Seasoned Pita Crust. Bon Opatito! To obtain recipes or order cookbooks email Gkphotos@gmail.com

Welcome to our Praying and Fasting! If you are in ministry, serving in whatever capacity, I believe this detox fast will help you hear from God for his will. This will be a time of cleansing exchange as the Lord has directing us to prepare for 2023 and beyond. Below you will find some foundational insight and instructions about this Praying and Fasting priesthood detox. “Fear not [there is nothing to fear], for I am with you; do not look around you in terror and be dismayed, for I am your God. I will strengthen and harden you to difficulties, yes, I will help you; yes, I will hold you up and retain you with My [victorious] right hand of rightness and justice. [Acts 18:10.]” ‭‭Isaiah‬ ‭41‬:‭10‬ ‭AMPC‬‬ There's Nothing to Fear, His Victorious Right Hand will Hold Us Up. Join us for prayer every morning for one hour every day. A Detox is defined as a period of time or process of abstaining or free the body of any toxic and of unhealthy substances. Detoxing is a cleansing of the Blood and a refinement within our bodies. This detoxing of the Priesthood is a detox of the whole man: Body, Soul, & Spirit. What should I do during this Praying and Fasting for 1-3 days Study the Scriptures on Cleansing Prayer every morning or the time you set apart. Drink Water (2.7 liters daily for women, 3.7 liters for men) Drink Herbal Teas Sleep/Rest (7 - 9 hours per night) No Sugar or Processed Foods (Includes Junk Food) Eat Antioxidant Rich Foods (Berries, Fruit, Nuts, Cocoa, Vegetables, Spices, Coffee, and Green Tea) Eat Foods with lots of Probiotics (Tomatoes, Artichokes, Bananas, Asparagus, Onions, Garlic, Oats) Decrease your Salt Intake Exercise Be mindful of what you consumed/digest (intake or release) through your gates (eyes, ears, mouth, etc.). Foundational scriptures; Fear not [there is nothing to fear], for I am with you; do not look around you in terror and be dismayed, for I am your God. I will strengthen and harden you to difficulties, yes, I will help you; yes, I will hold you up and retain you with My [victorious] right hand of rightness and justice. [Acts 18:10.] (‭‭‭Isaiah‬ ‭41‬‬:‭10‬ ‭AMPC‬‬) ‘Call to Me, and I will answer you, and show you great and mighty things, which you do not know.' (‭‭‭Jeremiah‬ ‭33‬‬:‭3‬ ‭NKJV‬‬) "You can't just master prayer or skill, you need to do it everyday." -Manuel D. Rodriguez To sign up for the eSession individual or group go to; https://sowm20.square.site/ To get a copy ebook or hard copy of my devotional go to; https://payhip.com/sowm https://worshipingmusician.com/ #minstrel #worshipingmusician #levite #worshipHim #thepriesthood #prayingandfasting --- Support this podcast: https://anchor.fm/sowm/support

Jen Loves Us! We are Nerds, Podcast virgins, we are old dogs for newwe have Budgie as Yenta - we have Lol in his pewwe have weddings in the desert - at the Church of Whatever,Budgie Tambourines for Jesus – it's a Hooker's Endeavour.Rock Star Cult! Like a Hawk holding Rings from Monday ‘til Sunday Every night is a Saturday when you're in a band On a two-year tour – Jen's teen love was the Cure It's a Dark Gothic Berlin and a Devious Hollywood landI'm a Celebrity, Get me Out of Here! The Cult of Fandom and Marc Bolan GlamdomIs there mystery in Bowie's bolero? Budgie's hot chocolate and Lol's discombobulate Are there Artichokes in Old Pescadero?The Price of Fame!It's all so much bigger than two of us knewWill Santa Cruz welcome us soon?To circle the square - Jen leaves for elsewhereThe keys to the city or a trip to the Moon?Budgie in Berlin, Lol in LAWe wanted to leave, and a band was the ticket Home can be anywhere when we're ok and sane.Our Past is elusive like that strange game of cricketJack Frost freezes time on our mind's windowpaneDedicated to the memory of Marc Bolan (30 September 1947 – 16 September 1977) “Get it On – Bang a Gong – Get it On”CONNECT WITH US:Curious Creatures:Website: https://curiouscreaturespodcast.comFacebook: @CuriousCreaturesOfficialTwitter: @curecreaturesInstagram: @CuriousCreaturesOfficialLol Tolhurst: Website: https://loltolhurst.comFacebook: @officialloltolhurst Twitter: @LolTolhurst Instagram: @lol.tolhurst Budgie: Facebook: @budgieofficial Twitter: @TuWhit2whooInstagram: @budgie646Curious Creatures is a partner of the Double Elvis podcast network. For more of the best music storytelling follow @DoubleElvis on Instagram or search Double Elvis in your podcast app.

Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group