Podcasts about Blend

Lissette Calderon is the founder and CEO of Neology Group, a vertically integrated, impact-driven development firm based in Miami. As the first Latina to lead a major development firm in her hometown, she's led the transformation of the Miami River and Allapattah neighborhoods through “attainable luxury”—providing high-quality, amenitized housing for the local workforce. With over 1,500 units developed and more on the way, Lissette proves that profitability and purpose can—and should—coexist.    

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Join your horror hosts as creators and showrunners Bethany and Dennis guide the broads to the basement to find out The Trouble With TessaConnect with DennisConnect with BethanyFind The Trouble With TessaFind the Broads on⁠ IG,⁠ ⁠Bluesky⁠, and ⁠Patreon.Chapters00:00 Introduction to the Creators of 'The Trouble with Tessa'01:22 The Journey from Short Film to Series03:52 Collaborative Development and Character Creation06:29 Crafting Lore and Urban Legends08:38 Visual Aesthetics and Cinematic Influences12:32 The Role of Found Footage in Storytelling17:28 Production Techniques and Challenges21:17 Audience Engagement and Viewing Experience24:48 Diving into Episode Details and Themes28:54 Casting Magic: The Perfect Ensemble31:09 The Blend of Humor and Horror34:35 Crafting Tension: The Art of One-Shot Scenes40:38 Authenticity in Setting: The Library Experience46:39 Smart Storytelling: Engaging the Audience51:20 Interactive Viewing: Encouraging Audience Participation51:45 The Impact of Redaction in Storytelling53:59 Creative Processes and AI in Production56:32 Pacing and Character Development in Horror01:00:47 Navigating Creative Freedom and Producer Notes01:02:57 The Intersection of Romance and Horror01:07:50 Character Dynamics and Emotional Depth01:11:32 The Role of Humor in Horror01:15:23 Cult Themes and Personal Connections in Storytelling01:16:16 The Power of Performance01:19:05 Character Arcs and Authenticity01:22:39 Natural Representation in Writing01:26:48 The Importance of Connection01:30:21 Crafting Emotional Depth in Horror01:34:50 The Art of Costume and Character01:36:26 Intentionality in Storytelling01:40:15 Closing Thoughts and Future Endeavors

In this interview, I chat with Dan O'Flaherty, CEO of Versamet Royalties, a newly listed royalty company already making waves in the royalty and streaming space. Dan previously led Mavericks Metals, which sold to Triple Flag in 2023, and now he's building Versamet to fill a gap between junior royalty players and the multi‑billion‑dollar majors.   Key Highlights from Our Discussion: Rapid portfolio growth: Nearly US$300M in acquisitions since 2022, growing Versamet's market cap to ~$500M. Cash‑flow focus: From 5,000 GEOs in 2024 to 14–16,000 GEOs by 2026, translating to over $50M in annual revenue at current gold prices. Strategic partners: B2Gold (33%), Sandstorm (25%), and Equinox Gold (13%) as cornerstone shareholders, providing technical strength and deal flow. Balanced growth plan: Blend of near‑term organic growth and ongoing acquisitions. Capital markets strategy: TSX Venture listing in May 2025, with plans to graduate to the TSX and pursue a U.S. listing for broader investor access. Dan also explains: Why Versamet stayed private until cash flow was established How their credit facility and equity strategy are funding growth Why this “mid‑tier gap” in the royalty space creates a unique investment opportunity Please email me with any follow up questions for Dan. My email address is Fleck@kereport.com Click here to visit the Versamet Royalties website. 

This is such a special episode because, for the first time ever, I'm interviewing an author about their book, because it's one of my favorite books! Gingko Season by Naomi Xu Elegant is a story about a young woman, Penelope Lin, who is moving through the world after her first big heartbreak and discovering herself while on the cusp between young adulthood and adulthood. The depiction of this time of life is just one of the things I loved about this book, and I was thrilled to be able to discuss it with Naomi!Naomi Xu Elegant is a freelance journalist and the author of the novel Gingko Season. She lives in New York. Naomi's writing has appeared in Monocle, Fortune, Atlas Obscura, Nikkei Asia, The Drift, and elsewhere. She is co-editor of Gully, an independent literary magazine, and she writes a monthly Substack called Luanqibazao.I would love for you to read Gingko Season, check out this review from the New York Times!Our drink this week is a Lychee Martini, which is featured in the book. As I found out during our discussion, including these martinis was an Easter egg for Naomi's mom, because they're her favorite cocktail. I asked if she'd be willing to share the recipe with us as a special addition to the episode, and she did! She said the secret is to blend whole lychees and lychee juice together, then strain the mixture through a sieve to get that lovely, milky color.Lychee Martini Recipe2 oz. vodka2 oz. lychee juiceShake in a cocktail shaker over ice.Serve neat in a cocktail glass.Garnish with a whole lychee (optional)Naomi's mom's tip: Blend whole lychees with lychee juice (both canned), then strain through a sieve to get your juice. The blended fruit gives it that lovely, clouded look.You can also add a bit of citrus or a dash of dry vermouth—lychee martinis are meant for everyone!In This EpisodeGarden State FilmFriday I'm In Love - Phoebe Bridgers CoverNapoleon FilmFoot Binding HistoryMiddlemarch by George EliotIn Search of Lost Time by Marcel ProustKazou IshiguroSally RooneyElena FerranteA Feather on the Breath of God by Sigrid NunezThe Sympathizer by Viet Thanh NguyenThe Candy House by Jennifer EganNaomi's Substack

Back in Black sold twice as many records as Abbey Road. It's the most successful rock record (and 2nd most successful record period). So let's dig into why. What's the magic of this band, this album, and how can it make us love music a little bit more?(Check out the ⁠first⁠⁠⁠⁠,⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠second⁠⁠⁠⁠⁠⁠⁠, ⁠third⁠⁠⁠⁠⁠⁠, ⁠⁠fourth⁠, ⁠⁠⁠⁠⁠fifth⁠⁠, ⁠⁠sixth⁠⁠, ⁠⁠seventh⁠⁠, eighth⁠⁠⁠, ninth⁠⁠⁠ podcast episodes and/or⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ part one⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠two⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠three⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠four⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠five⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠six⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ seven⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ eight⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠nine⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠ten⁠⁠⁠⁠⁠⁠, ⁠⁠eleven⁠⁠⁠⁠⁠,⁠⁠⁠ ⁠twelve⁠⁠⁠⁠, thirteen, or fourteen⁠⁠ of the accompanying ⁠Substack posts⁠, with music examples!)For 30% off your first year of DistroKid to share your music with the world click ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DistroKid.com/vip/lovemusicmore⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Want to hear my music? For all things links visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ScoobertDoobert.pizza⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to this pod's blog on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to receive deeper dives on the regular

Fennel butter 1 shallot, finely chopped 1 clove garlic, chopped 1 tablespoon olive oil 200ml dry white wine 250g soft butter Large handful fennel herb chopped ( substitute any soft herb like basil, chives, parsley etc)Cook the shallot and garlic in the oil until golden. Add the wine and reduce until none of the liquid remains. Blend with the butter and fennel to a smooth paste. Roll in cling in the shape of a sausage and chill. Can be divided up and frozen in batches.350g fregola ( or substitute orzo pasta) 2 shallots, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil plus more for brushing 200g heritage tomatoes, cut into 2cm chunks 1 yellow courgette 1 green courgette 200ml vegetable stock 1tablespoon balsamic vinegar 75g grated parmesan 50g fennel butter ( or just use regular butter) Chopped parsley, lovage to finishSlice the courgettes in half lengthwise then cut into ½ cm thick strips. Brush with oil and cook on a hot griddle pan to scorch for about 2 minutes each side – season with salt. Chop the courgettes into chunks. Cook the shallot and garlic in the oil until golden then add the tomatoes. Season with salt and pepper and cook for 4 minutes. Add the courgettes and stock, place a lid on top and simmer for 5 minutes. Cook the fregola in boiling salted water for about 7 minutes. Add the balsamic and butter to the courgette mixture and stir until fully incorporated. Drain the fregola well and add to the mixture. Add half the parmesan and herbs and mix well. Spoon into bowls and top with the remaining parmesan.

Send us a textWe explore the Evan Williams Master Blend, a special bourbon only available at the Evan Williams Experience distillery in Louisville, featuring their 23-year-old bourbon among other expressions.• Exclusively available at the Evan Williams Experience in Louisville, not at the Heaven Hill distillery • Masterful blend of five Evan Williams expressions including 23-year-old single barrel bourbon• Priced reasonably for a bourbon containing such aged components• The nose offers caramelized sugar, apple, banana, and subtle vanilla notes• Remarkable flavor evolution that transforms from initial taste through the finish• Long-lasting apple-like finish that lingers pleasantly without needing a chaser• Received a rare perfect score for finish with a 16/18 overall rating• Perfect for sharing with special friends and family• Will be included in our upcoming Scotchy Bourbon Boys bus tourJoin us on our bus tour that includes a visit to the Evan Williams Experience where you can try this exceptional bourbon blend yourself.What makes a bourbon worth the journey? In this special tasting episode, we dive deep into Evan Williams Master Blend – a distillery-only treasure that brings together five different expressions including their coveted 23-year-old single barrel.The magic of this bourbon lies in its remarkable evolution. Beginning with gentle aromas of caramelized sugar, apple, and subtle floral notes, each sip takes you on a journey reminiscent of slowly caramelizing bananas – transforming from fruit-forward sweetness to rich, complex caramel. Most surprising is the extraordinary finish that lingers with a pleasant apple-like sweetness long after the sip is gone. Unlike many bourbons where the finish is merely an aftermath, here it becomes an entirely new experience worth savoring.What struck us most was how this 90-proof offering delivers complexity without overwhelming intensity. It's approachable yet sophisticated, making it perfect for sharing with special friends and family. Despite containing well-aged components, it remains reasonably priced (historically under $100), representing one of bourbon's best values if you're willing to make the pilgrimage to Louisville.Our conversation also explores the science behind bourbon production – from how barrel char affects hangovers to the importance of oak's natural properties in whiskey aging. We even touch on the fascinating details of how specific growing conditions of oak trees influence the final flavor profile.Ready to experience this special bourbon yourself? Join our upcoming Scotchy Bourbon Boys bus tour featuring the Evan Williams Experience or plan your own visit to Louisville. Have you tried any distillery-only releases that surprised you? Let us know in the comments!voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

I Two Timer kastar vi oss in i en spännande Topp 5-lista med en twist: Kiss är portade! Vi bryter mot alla regler och presenterar våra högst personliga favoriter inom vitt skilda genrer. Från rivig hårdrock till medryckande pop och nostalgisk schlager – vi går på djupet med vad som får musiken att vibrera i våra själar. Vi snackar inte bara låtar, vi dissekerar musikens visuella magi, utforskar lyssnarupplevelser och dyker ner i hur toner kan väcka de starkaste känslorna. Dessutom får du en exklusiv inblick i hur James Bond-musik och rap-metal har format oss, och hur våra musikaliska smaker kan skilja sig åt, trots att vi delar samma poddstudio. Häng med när vi delar med oss av anekdoter, reflekterar över musikens utveckling och dess kulturella betydelse, och funderar över hur ålder, festande och musik kan fläta samman våra liv. Vi pratar Tina Turners odödliga arv, Ghosts musikaliska resa och hur musik kan vara ett utlopp för allt från glädje till aggression. Och självklart, en djupdykning i Bondlåtarnas tidlösa charm. Är du redo att utmana dina egna topplistor och kanske upptäcka din nästa favoritlåt? Lyssna nu! Chapters 00:00 Introduktion till Topp Fem-listor 03:49 Teman och Regler för Listorna 08:05 Första Topp Fem-listan: Roger och Hans Val 12:40 Musikaliska Perspektiv och Lyssnarupplevelser 20:00 Hårdrockens Inverkan och Första Intryck 25:46 James Bond och Musikens Visuella Element 30:14 Slager och Popkultur 35:56 Blend och Musikaliska Smaker 41:19 Rap-Metal och Budskapet i Musiken 44:05 Musikaliska preferenser och genrer 46:10 Utvecklingen av musikstilar 47:22 Bond-teman och filmmusik 49:44 James Bond och skådespelare 53:59 Personliga anekdoter och minnen 01:00:44 Nya musikaliska inslag och humor 01:02:29 Reflektioner kring ålder och festande 01:06:27 Kulturella stereotyper och dialekter 01:07:17 Klassiska låtar och deras betydelse 01:09:06 Liveframträdanden och musikaliska upplevelser 01:15:45 Supergrupper och deras påverkan 01:33:43 Avslutande tankar om musik och film 01:37:22 Musikaliska Reflektioner och Känslor 01:37:47 Tina Turners Arv och Betydelse 01:40:21 Bondmusik och Filmreferenser 01:43:31 Ghosts Musikaliska Resa och Influens 01:51:37 Musikaliska Inspirationer och Sammanhang 01:57:43 Aggressiv Musik och Emotionell Utlopp 02:02:15 Bondlåtar och Deras Betydelse 02:09:26 Avslutande Tankar och Reflektioner

What is up all you Burners, Stoners and Potheads!  Mr and Mrs Weedman get normal seshing on @RalphWileys Cherry Gar-See-Yah...oh boy, it's good! From there they talk about their past week in the world of weed and then deliver the latest cannabis headlines and research reports from all around the world. In this episode, Mr Weedman covers a scientific review shedding light on the flavors and aromas of weed - how they are developed and enhanced, he shares data on consumers substituting weed for prescription meds, and he talks about this summer's focus on citrus flavors in cannabis.  Mrs Weedman shares a report on the potential for cannabis to increase sexual desire and arousal, she delivers an important update on the success of cannabis oil for treating drug resistant epilepsy, and she talks about enjoying your iced coffee with a side of weed or CBD. Thanks for listening and as always, hit us up!YouTube: Weedman420 ChroniclesEMAIL:  weedman420chronicles@gmail.comSHOP: www.eightdecades.comIG: @eightdecadesEMAIL: eightdecadesinfo@gmail.com#ImHigh #Cannabis #StomptheStigma #HomeGrow #FreethePlant #Stoners #Burners #rosin #liverosin #Potheads #Vipers #CannabisEducation #CannabisResearch #Weed #Marijuana #LegalizeIt #CannabisNews #CBD #Terpenes  #Podcast #CannabisPodcast #eightdecades #LPP #Lifestyle #HealthyLifestyle #NaturalMedicine #PlantMedicine #News #Research #MedicalMarijuana #Infused #420 #Education #Health #Wellness #WorldNews #Gardening #budtender #kief #hemp #dabs #hash #joints #edibles #gummies #tincture #vapes #esters #pauliesayssmokesmart Article Links:* https://www.marijuanamoment.net/what-gives-marijuana-strains-their-distinctive-smells-and-flavors-a-new-scientific-review-sheds-light/* https://www.marijuanamoment.net/marijuana-use-is-tied-to-significantly-higher-sexual-desire-and-arousal-new-study-shows/?utm_source=flipboard&utm_content=user/ChefJeff314* https://www.marijuanamoment.net/8-in-10-marijuana-consumers-use-it-as-a-substitute-for-prescription-drugs-new-survey-finds/* https://www.psypost.org/cannabis-oil-might-help-with-drug-resistant-epilepsy-study-suggests/?utm_source=flipboard&utm_content=topic/cannabis* https://thefreshtoast.com/featured/guess-the-new-hot-flavor-for-cannabis-this-summer/#utm_source=rss&utm_medium=rss&utm_campaign=guess-the-new-hot-flavor-for-cannabis-this-summer* https://thefreshtoast.com/featured/iced-coffee-with-a-splash-of-cannabis-and-cbd/#utm_source=rss&utm_medium=rss&utm_campaign=iced-coffee-with-a-splash-of-cannabis-and-cbdCOPYRIGHT 2021 WeedMan420Chronicles©Suggestions? Questions? Chat with us here.Support the show

In today's conversation, I'm joined by Joe Beatrice and Tripp Stimson from Barrell Craft Spirits. We're going to dig into the art of whiskey blending, the unique characteristics of their products, and the intricacies of whiskey tasting. We'll explore the artistic differences between blending and distilling, the importance of maturation, and the flavor profiles of Barrell's whiskeys, including Seagrass and Foundation Single Barrel.  Here are the main topics: Introduction to Barrel Craft Spirits The Art of Blending Whiskey Understanding Distillation and Maturation Tasting Seagrass Rye Whiskey Exploring Flavor Profiles and Tasting Notes Foundation Single Barrel and Its Characteristics Batch 37: Annual Release Insights The Role of Oak in Whiskey Marketing and Branding of Barrel Craft Spirits For an extended version of this episode, join the Whiskey Lore Speakeasy (7 day free trial available) at Patreon.com/whiskeylore . 

In Day 5 of the Shift with CJ podcast, CJ dives into a powerful trio that can transform your metabolism, energy, and mental clarity: intermittent fasting, fatty (bulletproof) coffee, and contrast therapy. Whether you're trying to lose weight, boost productivity, or build a resilient body and mind, these practices offer a high return on minimal time investment.This episode ties ancient wisdom with modern biohacking, giving you simple, practical tools to shift your physiology in just a few steps.What You'll Learn:Why Intermittent Fasting Works CJ breaks down fasting into simple terms. Women can benefit from a 10–14 hour window, while men can go up to 16 hours. And it's easier than it sounds—because you're asleep for most of it. The real takeaway? Start small and build from there. Fasting resets your metabolism, improves hormone sensitivity, and accelerates fat loss.Fatty Coffee: The Hunger Blocker CJ introduces his go-to morning energy hack—bulletproof coffee—a blend of high-quality coffee, butter or ghee, and MCT oil. This drink slows down caffeine absorption, suppresses hunger, and helps produce ketones, which support fat-burning. It's ideal during fasting windows and boosts mental clarity without a crash.Contrast Therapy: Cold + Heat = Magic Learn why alternating between hot and cold (sauna + cold plunge or shower cycles) can speed up recovery, reduce inflammation, improve circulation, and even support fat loss by converting white fat into metabolically active brown fat. Bonus: it increases dopamine and builds mental resilience.Key Takeaways:Fasting isn't deprivation—it's restoration. Start with a 12-hour window and build up gradually.Bulletproof coffee isn't just trendy—it's functional. The fats stabilize energy, kill cravings, and support ketosis during fasting.Hot-cold therapy is underrated. It boosts mitochondria, circulation, and mental strength.Biohacking isn't new. Fasting and exposure to temperature extremes have been part of human evolution forever.Experiment and listen to your body. What matters is how you feel, not how perfect your protocol looks.5 Things You Can Start Doing Today:Begin with a 12-hour fast tonight. For example, finish dinner at 8 PM and have your first meal at 8 AM.Make your first cup of bulletproof coffee. Blend quality coffee with 1 tbsp butter/ghee + 1 tbsp MCT or coconut oil.Try a contrast shower. Start with 30 seconds warm, then 20 seconds cold. Repeat 5 rounds.Reflect on your energy and hunger. Track how your body responds to fasting and coffee with a quick journal or voice note.If available, explore sauna and cold plunge sessions. Just twice a week can have major benefits for recovery and mood.Final Thought: You don't need extreme diets or expensive supplements to transform your health. Sometimes, all it takes is skipping a meal, drinking a better cup of coffee, and braving a cold shower.

Fluent Fiction - Hebrew: Discovering the Perfect Blend: A Summer Coffee Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2025-07-10-22-34-02-he Story Transcript:He: נעם של קפה טרי מילא את האוויר.En: The aroma of fresh coffee filled the air.He: השמש זרחה דרך החלונות הגדולים של בית הקלייה, והאירה את המקום באור חמים.En: The sun shone through the large windows of the roasting house, illuminating the place with a warm light.He: נועה ואילי עמדו בכניסה, מוקפים בהרבה אנשים שבאו לנצל את המבצעים של הקיץ.En: Noa and Eli stood at the entrance, surrounded by many people who came to take advantage of the summer deals.He: "המקום ממש עמוס," אמר אילי, מביט סביבו בעיניים משתאות.En: "The place is really crowded," said Eli, looking around with astonished eyes.He: "כן, אבל זה לא יעצור אותי," חייכה נועה בהתרגשות.En: "Yes, but that won't stop me," Noa smiled excitedly.He: "אני צריכה למצוא את התערובת המושלמת למסיבת הקיץ.En: "I need to find the perfect blend for the summer party."He: "נועה הובילה את אילי אל מדפי הקפה, מביטה בגרגרים המונחים בשורה.En: Noa led Eli to the coffee shelves, eyeing the beans laid out in a row.He: היא ידעה בדיוק על מה לחפש, אבל הצפיפות הייתה מאתגרת.En: She knew exactly what to look for, but the crowd made it challenging.He: "מה דעתך על זו?En: "What do you think about this one?"He: " הציע אילי, והצביע אל תערובת מיוחדת שהייתה בה כיתוב תעלומה.En: Eli suggested, pointing to a special blend with a mysterious label.He: נועה הביטה.En: Noa looked.He: "'קערית קיץ מרעננת'.En: "'Refreshing Summer Bowl.'He: זה נשמע מעניין.En: That sounds interesting."He: " היא לקחה את השקית, מריחה את הארומה.En: She took the bag, smelling the aroma.He: אילי גירד בראשו.En: Eli scratched his head.He: "את בטוחה?En: "Are you sure?He: זה לא שם שאנחנו מכירים.En: It's not a name we know."He: ""אני סומכת על התחושה שלי," אמרה נועה בהחלטיות.En: "I trust my feeling," Noa said with determination.He: הם עברו לעמדת הטעימות, סוף סוף מוצאים פינה שקטה.En: They moved to the tasting station, finally finding a quiet corner.He: נועה הכינה כוסות קפה לשניהם.En: Noa prepared cups of coffee for both of them.He: הם לקחו לגימה והתמלאו בהפתעה נעימה.En: They took a sip and were pleasantly surprised.He: "זה באמת טעים!En: "It's really tasty!He: כל כך מרענן לקיץ," אמר אילי בהתלהבות.En: So refreshing for summer," said Eli enthusiastically.He: "ידעתי שזה יהיה טוב," חייכה נועה, מרגישה גאה בעצמה.En: "I knew it would be good," Noa smiled, feeling proud of herself.He: הם חזרו לקופה, ונועה קנתה את התערובת.En: They returned to the checkout, and Noa bought the blend.He: אילי הרגיש שהמסע לבית הקלייה היה שווה את הכל.En: Eli felt that the trip to the roasting house was worth everything.He: הוא למד ליהנות מקפה יותר ולהבין את התשוקה של נועה.En: He learned to enjoy coffee more and understand Noa's passion.He: בדרכם החוצה, נועה הבינה שמשהו קטן אך חשוב השתנה.En: On their way out, Noa realized that something small yet important had changed.He: היא בטחה יותר בעצמה, ואילי היה מוכן להרפתקאות חוזרות בעולם הקפה.En: She trusted herself more, and Eli was ready for more adventures in the world of coffee.He: השמש חיממה את הפנים, והם צעדו הביתה עם חיוך גדול ותערובת קפה מיוחדת.En: The sun warmed their faces, and they walked home with big smiles and a special coffee blend. Vocabulary Words:aroma: נעםilluminating: מאירהastonished: משתאותblend: תערובתchallenging: מאתגרתsuggested: הציעmysterious: תעלומהscratched: גירדdetermination: החלטיותtasting: טעימותpleasantly: בהפתעה נעימהenthusiastically: בהתלהבותcheckout: קופהpassion: תשוקהadventures: הרפתקאותrealized: הבינהimportant: חשובtrusted: בטחהquiet: שקטהenjoy: ליהנותcrowded: עמוסexcitedly: בהתרגשותinteresting: מענייןsip: לגימהpleasant: נעימהsurrounded: מוקפיםentrance: כניסהrow: שורהimportant: חשובspecial: מיוחדתBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Fluent Fiction - Swedish: From Bean to Brilliant: The Coffee Blend That Changed It All Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2025-07-10-22-34-02-sv Story Transcript:Sv: Solens strålar dansade genom fönstren i kafferosteriet.En: The sun's rays danced through the windows of the kafferosteri.Sv: Luften var fylld med doften av nyrostat kaffe, en doft så rik och inbjudande att den kunde väcka den mest sömniga av själar.En: The air was filled with the scent of freshly roasted coffee, an aroma so rich and inviting that it could awaken the sleepiest of souls.Sv: Burlap-säckar av kaffe låg staplade längs väggarna, och de stora rostmaskinerna brummade i bakgrunden.En: Burlap sacks of coffee lay stacked along the walls, and the large roasting machines hummed in the background.Sv: Astrid, vars lugg täckte halva hennes panna, petade försiktigt på några kaffebönor.En: Astrid, whose bangs covered half of her forehead, gently poked at some coffee beans.Sv: Hon var en naturbegåvning när det kom till smaker och hållfast med detaljer.En: She was a natural talent when it came to flavors and steadfast with details.Sv: Å andra sidan, Lars rörde sig snabbt mellan bänkarna, hans sinnen fokuserade på försäljning och nya affärer.En: On the other hand, Lars moved quickly between the counters, his senses focused on sales and new deals.Sv: De hade en bra balans, men idag hängde ett moln av spänning i luften.En: They had a good balance, but today a cloud of tension hung in the air.Sv: "Vi måste hålla oss till de populära blandningarna", sa Lars medan han kollade på sina anteckningar.En: "We have to stick to the popular blends," said Lars while looking at his notes.Sv: Han kämpade med prestationspress och plötsliga deadlines.En: He was struggling with performance pressure and sudden deadlines.Sv: "Det är inte rätt tid för nya produkter."En: "It's not the right time for new products."Sv: "Men, Lars," svarade Astrid, klängande fast vid idén om sitt exotiska kaffe.En: "But, Lars," replied Astrid, clinging to the idea of her exotic coffee.Sv: "Det här kan verkligen sätta oss på kartan.En: "This could really put us on the map.Sv: Det är unikt!"En: It's unique!"Sv: Lars suckade, hans tålamod var kort.En: Lars sighed, his patience was short.Sv: Men Astrid hade redan en plan.En: But Astrid already had a plan.Sv: Hon tillbringade natten innan med att rosta och blanda till sin egna skapelse.En: She had spent the night before roasting and blending her own creation.Sv: Hon ville att kunden skulle förstå den magi hon såg i kaffet.En: She wanted the customer to understand the magic she saw in the coffee.Sv: Precis före den stora kundpresentationen upptäckte Lars vad Astrid hade gjort.En: Just before the big customer presentation, Lars discovered what Astrid had done.Sv: En upprörd Lars konfronterade henne mitt emot de staplade kaffebönorna.En: An upset Lars confronted her in front of the stacked coffee beans.Sv: "Vad har du gjort?En: "What have you done?Sv: Vi har inte råd med det här!"En: We can't afford this!"Sv: Astrids ansikte rodnade, men hennes ögon svek inte hennes beslutsamhet.En: Astrid's face blushed, but her eyes did not betray her determination.Sv: "Jag tror verkligen på den här blandningen, Lars.En: "I really believe in this blend, Lars.Sv: Du måste lita på mig."En: You have to trust me."Sv: Deras argument hade inte tid att slutsats sig innan dörren öppnades och besökarna, kunderna, trädde in.En: Their argument didn't have time to conclude before the door opened, and the visitors, the customers, stepped in.Sv: De erbjöds kaffet utan att veta dess ursprung.En: They were offered the coffee without knowing its origin.Sv: Snabbt såg de två företagarna sina ansikten skina upp av förtjusning.En: Quickly, the two business owners saw their faces light up with delight.Sv: "Det här är fantastiskt," utropade en av kunderna.En: "This is fantastic," exclaimed one of the customers.Sv: "Jag har inte smakat något liknande tidigare!"En: "I've never tasted anything like it before!"Sv: Beslutet blev enkelt för dem; de ville helt klart gå i partnerskap.En: The decision became easy for them; they clearly wanted to enter into a partnership.Sv: I samma ögonblick försvann spänningen mellan Astrid och Lars.En: In that same moment, the tension between Astrid and Lars disappeared.Sv: Lars log, för första gången på länge, riktigt och varmhjärtat.En: Lars smiled, for the first time in a long while, truly and warmly.Sv: "Du hade rätt," erkände han.En: "You were right," he admitted.Sv: "Vi borde göra det här mer tillsammans."En: "We should do this more together."Sv: Astrid kände självförtroendet växa inombords.En: Astrid felt confidence growing within her.Sv: Hon förstod äntligen att hon hade mer att tillföra, och Lars såg hennes styrka i ett nytt ljus.En: She finally understood that she had more to contribute, and Lars saw her strength in a new light.Sv: De två gick vidare, nu med en gemensam vision – en som kombinerade kreativitet och strategi.En: The two moved forward, now with a shared vision—a vision that combined creativity and strategy.Sv: Och där, mitt bland burlap-säckarna och doften av nyrostat kaffe, började en ny era för deras lilla kafferosteri.En: And there, amidst the burlap sacks and the scent of freshly roasted coffee, began a new era for their little kafferosteri. Vocabulary Words:ray: strålearoma: doftburlap: burlapsack: säckhummed: brummadenatural talent: naturbegåvningsteadfast: hållfasttension: spänningblend: blandningdeadline: deadlineunique: unikpatience: tålamodblushed: rodnadedetermination: beslutsamhetconfronted: konfronteradeupset: upprördbetray: svekdelight: förtjusningpartnership: partnerskapacknowledged: erkändeconfidence: självförtroendecontribute: tillföravision: visionstrategy: strategicreativity: kreativitetkafferosteri: kafferosteriwoke: väckasales: försäljningforehead: pannasoul: själ

The Dutch set up a supply colony for the sailors of the Dutch East India Company. This was in the mid-1600's, and they soon started producing wine. Some of the areas have very warm climates, similar to Sydney or Perth Australia, but can also cool significantly due to elevation or ocean breezes. South Africa also has a unique feature known as the “Cape Doctor”, which is a gale-force summer south-easter wind that reduces humidity, mildew, and other fungal diseases. However, it can also damage the vines.The wine areas are divided into Regions, then split into Districts, and further into Wards. Specific site location has been less important in labeling, and the emphasis has been on variety (called cultivar). Chenin Blanc is the most planted wine grape accounting for about 18% of all plantings. Cabernet Sauvignon and Syrah (called Shiraz in South Africa) are both around 10%. South Africa has a unique red wine called Pinotage (cross between Pinot Noir and Cinsaut). It has remained around 7% of plantings.“The Oxford Companion to Wine” calls Chenin Blanc one of the most versatile wine grape varieties. It can produce wines that are sweet, dry, crisp, heavier oaked wines, and fortified wines. It is a half-sibling to both Verdelho and Sauvignon Blanc. Like these grapes, it has good acidity. It is known for its capability to produce high vineyard yields, which can result in a less desirable wine. Tonight, we are enjoying two white wines including:2023 Lubanzi Wines Chenin Blanc. This wine was purchased at Wall to Wall Wines for $16.00. The bottle says it is a certified climate neutral wine and “1% for the planet”, and “Fair For Life Fair Trade Certified” means workers have good and fair working conditions. Vintage Wine Shop says Aromas of wild honey and apple pie. Can sip by itself or enjoy with spicy foods. Comes from the Swartland region. It has 12.5% alcohol. 2021 Domaine Lafage Centenaire. I purchased online for around $16.00. Blend of 60% White Grenache (Grenache Blanc), 20% Grey Grenache (Grenache Gris), and 20% Roussanne. Cuvee Centenaire Cotes Catalanes, Indication Geographique Protegee. Takes its name from 100-year-old vines of Grenache Blanc on the Lafage farms only a few kilometers from the Mediterranean on gravelly clay soils. The grapes are harvested in two passes through the vineyard. The first time through, grapes are picked as they first reach ripeness with high acidity. The second pass harvests grapes that are fully ripe and have more rich fruit flavors. The wine is then aged in a combination of tank and new French oak barrels. It has 13.0% alcohol.Next week we will stay in South Africa and taste a Shiraz and a red blend.

In this episode, we're getting real about something that so many blended family parents struggle with: permissive parenting driven by guilt, fear, or insecurity.Kim opens up about her personal journey as a single mom, how her guilt and fear led her to parent from a place of pity, and how that impacted her daughter, Annika. We're also diving into the difference between pity and empathy and how embracing authoritative parenting—rooted in love and limits—can shift everything for your family. Whether you're a parent stuck in emotional reactivity or a stepparent struggling to support your spouse, this episode is packed with encouragement, practical insight, and next steps to help you move forward with clarity and confidence.You'll Discover:The surprising ways guilt, fear, and insecurity can lead to permissive parenting and the negative impact on kidsHow pity and empathy differ and why it matters for your child's developmentWhat authoritative parenting looks like and why it's the most healthy and effective styleReal-life examples of how blended family dynamics impact parenting decisions and often create stressHow to begin shifting your mindset and reclaiming your parental authority so that you can be the kind of leader your kids really needResources from this Episode:CLICK HERE to continue learning and growing in your parenting journeyParenting Style Quiz:  What's Your Parenting Style?Episode 99. 3 Tips to Help You Move Beyond Painful Guilt and RegretEpisode 179. Conquer Fear and Embrace Your Blend with Confidence and ClarityEpisode 180. Break Free from Guilt and Blend with Authenticity and SecurityEpisode 209. Breaking Free from Self-Doubt:  5 Habits to Build Confidence and Trust in YourselfEpisode 189.  Bring Hope to the Realities of Grief: A Path to Understanding and Healing [with Krista St-Germain] Building Love Together in Blended Families by Ron Deal & Gary ChapmanReady for some extra support?We all need some extra support along the blending journey — we're here to help.  You can connect with us for a free coaching call to see how we might help you experience more clarity, confidence, and connection in your home.  Schedule your free call here:  https://calendly.com/mikeandkimcoaching/freesessionSubscribe or Follow the Show Are you subscribed or following the podcast yet?  If not, do that today so you don't miss a single episode.  Click here to subscribe in Apple PodcastsClick here to follow on SpotifyAre you ready to join the Blending Together Community? Click this link: https://www.blendedfamilybreakthrough.com/blendingtogether

Hartford Business Journal's Greg Bordonaro joins us for this week's CT Business Blend where he discusses the numerous Parking spots expanding in Hartford.

Dark Arts Whiskey House recently opened its brand new tasting room right here in Lexington, KY. We took a trip down there and were delighted to see Batch #2 of the famed "Blunt Blend" which is an 8 year old rye whiskey that is finished in Madeira and Armagnac casks. Back in E153, we got to hear about this whiskey and Dark Arts in general from the Chief Alchemist himself, Macaulay Minton. Dark Arts is doing some amazing stuff at the moment. So how does this years batch of the blunt blend taste? You'll have to listen to find out. In addition to reviewing whiskey, we also discuss more barrel picks for the podcast and an upcoming music and whiskey festival that we will be a part of. We've got some very exciting things in the works! Happy 4th! --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPVisit https://woodworkcollective.shop and enter code MASHUP for a 15% discount on your orderCome hang with us at the the Hoochenanny Whiskey and Music Festival (Aug. 8-10) - https://hoochenanny.com/Music: All the Fixings by Zachariah HickmanThank you so much for listening!

We all have a favorite season. Whether you are head over heels for autumn, wistful over winter, salivating over spring, or in a steamy romance with summer, we can usually find something to appreciate with each turn of the wheel. As the summer days continue to heat up, let's lean into the magic of the warmth and light. Even if the heat is not your preference, you can still embrace the many gifts that summer has to offer… swims in the sea, early morning walks, late night campfires, and delicious ice cream cones are just the beginning! And if this is the time of year you yearn for, let's be sure to make the most of each hot, sunny moment! What am I reading?Secrets of a Scottish Isle by Erica Ruth Neubauerhttps://bookshop.org/a/111301/9781496741189A Grain, a Green, and a Bean by Gena Hamshawhttps://bookshop.org/a/111301/9781984863201https://bookshop.org/shop/witchywomanwalkingWhat am I playing on repeat? Right Round by Flo Rida and Kesha What's for dinner? Antipasto PitaIngredients:1 can cannellini beans 1 can artichoke hearts, drainedSun-dried or fresh tomatoes Roasted red pepper, fresh or jarredFresh greens of your choosing Balsamic or red-wine vinegarOlive oilSalt and pepperPita pockets Instructions: Slice pitas, stuff with beans and veggies, drizzle with olive oil and vinegar. Season with salt and pepper. Enjoy! Black Bean BrowniesIngredients:1 can (15 ounces) black beans, drained and rinsed2 tablespoons coconut oil or any neutral oil½ cup maple syrup or agave syrup⅓ cup cocoa powder½ cup rolled oats or oat flour1 teaspoon vanilla extract½ teaspoon baking powder¼ teaspoon salt½ cup chocolate chipsInstructions:Start by draining and rinsing a can of black beans thoroughly. Pat the beans dry with a paper towel to remove excess moisture.Place the black beans in a food processor or blender along with the coconut oil, maple syrup, and vanilla extract. Blend until the mixture is smooth.Add the cocoa powder, rolled oats, baking powder, and salt to the blender. Blend again until all the ingredients are well combined. The batter should be thick and smooth. If it's too thick, add a tablespoon of water to help it blend. Once the batter is well-blended, stir in the  chocolate chips.Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with coconut oil to prevent sticking. Spread the brownie batter evenly in the pan.Place the pan in the preheated oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick into the center. Avoid overbaking. Allow the brownies to cool completely in the pan before cutting. Enjoy! Support the show

Pandaura Returns! This funk/contemporary disco mix was recorded live from Funk It in Missoula on a beautiful Saturday afternoon as a fundraiser for Missoula Pride. Thanks to everyone who came to listen, donate, dance, and just be together in one of my favorite Missoula spaces. - Pandaura ~~~~~~~~~~~~~~ Pandaura is my go to person when I need a DJ buddy. I can always count on him to hold the floor and elevate a space with his positive and welcoming aura. His humble and grounded approach to mixing serves as a solid foundation to his impeccable music selections, artistry, and craft-mastery. - MumbleBee

Your qualifications, passions, life experiences aren't coincidence - and not knowing how to merge that altogether into a meaningful expression of your soul's work is a clear sign: you're on the cusp of creative spiritual evolution.In this episode you will: - Get clear on the practical action to take for yourself to blend modalities together.- Understand how to harness the power of Spiritual wisdom to unearth & birth your unique energy work that no-body else can replicate.- Uncover how to align internal fulfillment with external impact by embodying Spiritual authority, embracing your exclusive soul-led purpose.- Explore how you can fill the gap between Reiki theory and intuition with Spiritual connection, for tangible results. -Recognise the signs that are calling you to embrace creative Spiritual evolution as a transformational guide & authentic leader.Here is my 60 min free on-demand workshop where decoding the mechanics of unseen Energy & evolving your Spiritual Connection Safely & Ethically is included: ⁠https://reikiredefined.com/lifting-the-veil-on-reiki/⁠Here is the link to my free online non – guru community, with no hierarchy or all-knowing behaviour, where you'll find a practical workshop supporting you to integrate any truths this episode has unearthed for you, inside Embodied Echoes - After the Pod.  If you feel called to meet that shift with presence in your unique practise, there's a space waiting that doesn't direct, but invites your own unfolding: ⁠https://reikiredefined.com/free-community/⁠You'll find me on socials @reikiredefined.

Monthly show from BLEND. This month deep house goodness from Danny B. Follow on insts for details of all Blends Events @BlendIbiza ⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

Paano pwedeng gawin medyo mas maanghang ang matamis na sex? At paano rin pwedeng patamisin ang medyo umaanghang na -na sex? Let's welCUM back our Dyosa Candy, kwentuhan with Dusco and Clara. Hosted on Acast. See acast.com/privacy for more information.

Welcome to Keepin' It a Bean with Marquise Davon! In this episode, Marquise sits down with Salaah Muhammad to explore pressing issues including the impact of elections, the Parker Administration, and the controversial idea of stopping attendance at protests. Salaah shares insights from his powerful piece on why Black folks need to pause and reflect, and why progressives should pay close attention. Tune in for an honest and thought-provoking conversation. Don't forget to like, subscribe, and stay engaged!Follow Salaah: SubstackInstagramFollow MarquiseBuy Leroy's Blend

Susan Pilato, Founder and CEO of Mantra Inspired Furniture, a women-owned company that redefines commercial interiors through sustainable practices, American craftsmanship, and inclusive design joins … Read more The post Redefining Commercial Interiors: How Mantra Inspired Furniture Blend Sustainability, Inclusion, and American Craftsmanship appeared first on Top Entrepreneurs Podcast | Enterprise Podcast Network.

Greg Bordonaro from the Hartford Business Journal joins us to talk about Electric Boat buying up more property and the future of AI in the state of Connecticut in this week's CT Business Blend.

Red Beard Seasonings – Bloody Mary Blend INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! ****8 New Listeners in Brazil! We are coming to you from the studios of the Bloody Mary …

Chateau Saint-Roch Old Vines Red Wine In this episode, Rob and Scott go back to the wines of Languedoc-Roussillon in France, and try an Old Vine Red  Blend from Chateau Saint-Roch.  So come join us, on The Wine Vault.

In this eye-opening interview, we sit down with criminal profiler and author Mike King to talk about his powerful new book, Wolves in Sheep's Clothing. With decades of experience tracking and studying predators, Mike reveals how these individuals skillfully blend into our schools, churches, neighborhoods, and even our workplaces.We dive into the chilling reality that "predators don't always lurk in the shadows—sometimes, they sit in our pews or work in the next cubicle." Mike shares real-life examples, the psychology behind predatory behavior, and most importantly, how everyday people can recognize the warning signs and protect themselves and others.If you've ever thought, “I'd know a predator if I saw one,” this conversation may change your mind.

There's a a lot to be enraged about right now. People in power are making dangerous and hateful decisions. The planet is getting hotter and it can feel really hard to stay hopeful. And yet, we must. We must remain hopeful through choosing joy, simple, pure moments of unadulterated goodness. Joy is not the same thing as happiness. Happiness is often dependent on external circumstances, so it's more fleeting in nature. Joy, on the other hand, is deeper and more enduring. Even when life feels heavy, we can find joy in a sunset, a shared moment of laughter, a hot (or cold) cup of coffee, a cuddle with a furry friend, a dance in the rain… Joy is not a privilege, it's a necessity if we want to keep showing up. It's the salve we need to keep going. As we walk through the sticky heat, consider how you'll invite joy into your life today. What am I reading?The Woodsmoke Women's Book of Spells by Rachel Greenlaw https://bookshop.org/a/111301/9780063378254A Spell in the Wild by Alice Tarbuckhttps://bookshop.org/a/111301/9781529380866https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?I Got You by Split EnzWhat's for dinner?Spinach Strawberry Salad Ingredients:Balsamic Dressing1 cup balsamic vinegar¼ cup honeySpinach Strawberry SaladSeveral cups fresh baby spinach 2-3 cups strawberries 1 cup blueberries1 diced avocado⅓ cup crumbled feta or goat cheese 1 cup pecans or walnuts Grilled chicken or salmon (optional)Instructions:Dressing:In a small saucepan, heat balsamic vinegar and honey over medium heat. Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces (about 10 or so minutes).Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off. In a large bowl, combine all of the salad ingredients. Toss to combine. Drizzle with balsamic glaze. Enjoy!Strawberry Shortcake Ice Cream BarsIce Cream Bars1 14 oz can full fat coconut milk or coconut cream2 tsp vanilla extract¼ cup pure maple syrup5 large strawberries Pinch sea salt Coating:⅓ cup shortbread cookies1/2 cup freeze-dried strawberries 1 tablespoon butter Instructions:Ice CreamIn a blender, add coconut milk, strawberries, maple syrup, vanilla, and salt. Blend on medium until smooth. . Pour into mold and freeze for 6-8 hours. Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate. Let bars thaw for 2-3 minutes, so the crumbs will stick.In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs. Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs. Add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder. Pour into vanilla crumbs and mix together. Place thawed bar into the crumbs. Using a spoon or hands, cover with crumbs, pressing gently all around. Return to freezer for 15 minutes. Enjoy!Support the show

In this episode of Counsel Brew, we sit down with Steve Fretzin—legal business coach, host of the Be That Lawyer podcast, author, entrepreneur, and recovering sweetened coffee drinker turned black coffee purist.Steve opens up about his personal path from his childhood marked by adversity to building a career focused on helping lawyers step out of their comfort zones and build the kind of success that actually feels good. Beyond the coaching and podcasting, Steve is someone who values authenticity, believes deeply in the power of meaningful connection (and a good dad joke), and knows that transformation often starts with a single bold decision.He shares not one, but two life-changing lightbulb moments: surviving a plane crash that shifted his entire perspective and working with a coach who called out the gaps in his game and helped him level up so profoundly, he knew he had to share that magic with others. That moment was the spark that launched his business and set him on a path to help lawyers do the same.From caffeinated clarity to sweaty paddle tennis matches, Steve brews up plenty of insight as we talk about why consistency is the secret sauce, how business development doesn't have to feel icky, and his dream of taking his podcast on the road.

In this episode of the When Words Fail Music Speaks podcast, host James Cox interviews emerging country artist Sophia Renee. Sophia discusses her journey as a musician, her influences, and her songwriting process. She shares insights into her debut single "He Has Had Enough" and her latest release "Pressed Flowers," which blends 70s and modern sounds. Sophia also talks about the challenges and rewards of being an independent artist and her experiences performing live.Key Topics:The inspiration and process behind Sophia's music, including her singles "He Has Had Enough," "On Again, Off Again," and "Pressed Flowers."The influence of 70s music and personal experiences on her songwriting.The challenges of promoting oneself as an independent artist and the role of social media.Insights into creating music videos and collaborating with directors.Sophia's advice for aspiring musicians, including learning basic guitar chords and choosing songs that inspire you.Guest Information:Sophia Renee is a country artist known for her authentic storytelling and blend of 70s and modern sounds. Follow her on social media:InstagramFacebookTikTokYouTubeConnect with Us:Follow the When Words Fail Music Speaks podcast on social media for updates and more contentClosing Remarks:Thank you for tuning in to this episode. Remember, when words fail...music speaks. See you next time!

❗ ❗UPDATE ❗ ❗Per listener request, I've updated the name of this episode

It's no secret I'm a big fan of Bird & Blend, so chatting with co-founder Mike Turner at Retail ROAR was a real treat. From a single market stall to 25+ shops across the UK, Mike and his co-founder Krisi have built something truly unique.   In this episode—a sneak peek from our Retail ROAR 2025 summit—Mike shares how Bird & Blend grew from iced tea samples and hand-packed blends into a beloved national brand, all while staying people-focused and rooted in community.   We cover: What “experiential retail” actually looks like (and what it doesn't) How thinking omnichannel from day one set them up for growth The joy of unexpected blends (think rhubarb and custard tea!) Using crowdfunding, customer feedback, and team ideas to scale Why real loyalty comes from inclusion—not discounts   Whether you're planning your first shop, growing your brand, or simply after a dose of retail inspiration—this one's worth a listen.  

Host Bob St.Pierre chats with Federal Ammunition's Vice President of Marketing Jason Nash and Director of Community Relations Jon Zinnel about the innovative new Prairie Storm Bismuth Blend shotgun loads available in 12 and 20-gauge this summer. WATCH Federal's video about the new load. There's also some fun banter about the NFC North, Bon Iver, and moose vs. elk for dinner. Episode Highlights: • Nash explains that Federal, CCI, HEVI-Shot, Remington, Speer, and now Fiocchi are all part of The Kinetic Group of ammunition brands. • Zinnel highlights Federal Ammunition's role as the largest contributor to Pittman-Robertson funding through the excise tax on firearms and ammunition, while also serving as a major corporate partner of non-profit conservation organizations, including Pheasants Forever and Quail Forever. • Nash talks about Federal Ammunition's ground-breaking move in 1961 to make all 20-gauge shells yellow to help promote safety and prevent confusion with 12-gauge shells. The guys also discuss some of the reasons behind the other colored shells. On the Wing Podcast is proudly fueled by Purina Pro Plan.

Rob's headed north where the trees are few but the bourbon might be plentiful, and Mark's just trying to remember which Benchmark bottle he poured. In this second sip of our Benchmark Whiskey series, we crack open the Small Batch and Single Barrel, dig into what makes a bourbon “blended” or “single,” and uncover why “small batch” means... whatever a distillery wants it to mean. We also chat about England finally giving its whiskey some proper rules, a wild new release from Little Book, and Maker's Mark doing something they haven't done in 70 years. Buckle up, this one's smooth, oaky, and a little nerdy. Hosted on Acast. See acast.com/privacy for more information.

Mentioned in this episode:my YouTube channel on project managementmy blog on project management approaches and toolsjoin my 2025 AMA seriesa blog post on favorite shows and movies from Q1a blog post on favorite shows and movies from Q2my list of 25 books to read in 2025my YouTube channel on books and readinga podcast episode on project-specific journalingLearn more about my products and services:explore my 1:1 coaching practicelearn more about my coach training programcheck out my PM by Design training programjoin my 2025 AMA seriesjoin Prolific, my online community devoted to meaningful productivitylearn more about the Blend by Design online coursecheck out my SoTL by Design online coursePlease offer your feedback about the show or ideas for future episodes and topics by emailing me. You can also come find me on Instagram!If you listen to the podcast on Apple Podcasts, please take a moment to rate and/or review the show.

This week on Episode 393, the boys gear up for Blend & Barrel this Thursday and a sizzling private dinner with Skip Martin on July 5th. Mike dives into a wild takedown by Simply Stogies—apparently their aftershow is better than the interview! We cover massive stories: U.S. strikes Iran's nuclear site, Tesla drops robotaxis in Austin, and Kevin Durant's shocking trade to Houston. Plus, Nicaragua slams the brakes with new speed limits, Davidoff slows production, and spicy new cigars from Patina and 601 La Bomba. Two reviews. One warhead. All hustle.

Brocarde is the creator of an enchanting world where dark, haunting aesthetics meet passion-fuelled lyrics and design. Her latest single "Identity Theft" was produced by Chris Collier (Korn, Mick Mars). Brocarde is a dynamic storyteller who marries both music and fashion in an orchestral explosion, designed to make the ears and eyes bleed. A one-woman horror story, if centuries aligned, Brocarde could almost be the secret lovechild of Edgar Allan Poe and Sylvia Plath. In what could only be described as an effervescent melting pot, Brocarde's bubbling cauldron is peppered with hints of Little House on The Prairie, and seasoned with remnants of the Addams family values: she's an all-consuming artist who's not for the faint-hearted. Brocarde arrived on the music scene in 2019 presenting her debut single Last Supper. With its biblical relatability and an army of sinister pigs, the music video depicted a twisted fairy tale that whetted the appetite of her loyal supporters. She was hailed as "One to Watch" by Planet Rock Magazine, and secured airplay on Kerrang!, Planet Rock and BBC Introducing.  www.Instagram.com/brocarde website www.Brocarde.com  About Music Matters with Darrell Craig Harris The Music Matters Podcast is hosted by Darrell Craig Harris, a globally published music journalist, professional musician, and Getty Images photographer. Music Matters is now available on Spotify, iTunes, Podbean, and more. Each week, Darrell interviews renowned artists, musicians, music journalists, and insiders from the music industry. Visit us at: www.MusicMattersPodcast.com Follow us on Twitter: www.Twitter.com/musicmattersdh For inquiries, contact: musicmatterspodcastshow@gmail.com Support our mission via PayPal: www.paypal.me/payDarrell           

Back by popular demand, former New York Yankees centerfielder and jazz music icon, Bernie Williams and his Band of Friends will play in the Vineyard again this year! Building on past vintages of a custom wine blended by Williams and Millbrook Winery's head winemaker, Ian Bearup, a fourth vintage of Bernie's Blend red wine will debut the evening of the concert.Visit https://www.millbrookwine.com/bernie-williams/ for more information

MumbleBee mixes live for Morning Blend, hosted by Funk It Coffee and Thrift! We couldn't be more proud of our little DJ from Kalamazoo, who has been gracing the Missoula underground with a fresh and vibey injection of character and style since 2021. - Starlight Reunion Another cup of vibrant and bold selections, with undertones of honey and sunlight - lightly roasted - sure to put a skip in your step, or a dream in your day. :3 - MumbleBee

Our featured interview tonight is with Bobby Eichorn. Bobby is the newly appointed leader of the International Charatan Collectors Society. He has been smoking and collecting Charatan pipes for decades and has one of the largest collections in the world. He has won awards for his collection at past Chicago pipe shows. His initial influence for pipe smoking was from is grandfather. He is a retired educator with a MEd in education and doctorate an EdD in Neuroscience. He resides in Virginia. At the top of the show in Pipe Parts, Brian will have a review of Cornell & Diehl's Cap's Blend Tobacco.

Intro - Sam Welcome back to another episode of Let's Go Hunt! - Now with 100% less weeb: Vince H, restarting construction on that ark Mike Gonçalves, who is attending the conference of the “Part-Timers Podcast Guild” Dave Packard, whose pumped   And  Sam Alexander,    Around the Campfire: We are lost.   Not much at all. Don't burn yourself!   Eventual Ad Slot   Personal Gear Chat and Updates: Mike I went on a gobble hunt Dave Crawfish Etouffee https://www.youtube.com/watch?v=0cd-vcgWTYg Colorado Primary draw results Getting into elk shape Sam   Another long ass roadtrip and Yellerrock in the books. Turns out it was Memorial Day. Yeaaaaaaah.    Vince Done did my controlled hunt application It did awesome things with my minivan News and World Events Spotlighting With Dave:    What are some other uses for thermals? Subsonic 22LR: so  many ammo options, so what's the difference? What the Rut is going on here? or The Otter Creek Labs Polonium 30. What's it good for?   Reviews: Operation Shameless Bribery Gideon Optics affiliate coupon code: MOIST Camorado affiliate code: LETSGOHUNT   Outro - Vince Support the sport and take a buddy hunting! If you like that buddy, tell them about our show! If you don't, tell him his mom spearfishes for pigeon. Hit us up at lghpodcast.com.  Thanks for listening and Let's Go Hunt!    EMAIL: contact@lghpodcast.com Let's Go Hunt Archives - Firearms Radio Network Recipes: CRAWFISH ÉTOUFFÉE    2 Onions 2 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 4 Cloves of Garlic 2 Sticks of Butter 1 Tablespoon Cajun or Creole Seasoning  1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon of Salt 1/3 Cup of Flour 2 lbs Louisiana Crawfish 2 Cups of Hot Water (Add more if desired)   Start out by heating a Pot or Large Pan to a Medium/Low heat. Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, and Green Onions.  Drop two Sticks of Butter into your hot pot and melt completely. Add the chopped vegetables to the pot and raise burner to a medium. Add the Cajun Seasoning, Cayenne Pepper, and Salt. Sauté for about 20 minutes.  Meanwhile chop the four cloves of Garlic.  After 20 minuets of sautéing, add the garlic and sauté for another 10 minutes.  After 10 more minuets of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter. Once the flour is mixed in well, stir everything altogether.  Sauté for another 30 minutes. Be very cautious during this time. If fire seems a little high, lower it.  Around this time you want to begin cooking some rice.  With about 3 minutes left of sautéing, begin heating 2 cups of water in the microwave.  Add a little bit of the hot water to the pot, and stir until it's a creamy mixture.  Add the Crawfish and rest of the hot water to the pot. Blend evenly.  Raise the heat to where you see a slight boil. Cover, and lower to a simmering heat. Cook for about 15-20 minutes.  If you feel as though you would like a thinner sauce, just add a little more water. However, taste to see if you need more seasoning. Enjoy Dat!

Hi Bakers, No one wants to make donuts, but being gluten-free, I can't find a great one…So I'm making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It's quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~CarolynGluten-free Chocolate Donuts with White Chocolate Icing Adapted from King Arthur Flour's recipe for Chocolate Fudge Donuts. Dry Ingredients 1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)1/4 cup blanched almond flour3/4 cup light brown sugar1/2 cup cocoa powder1 teaspoon sweet rice flour1/2 teaspoon baking powder1/2 teaspoon baking soda 1/2 teaspoon salt1/2 teaspoon espresso powder Wet Ingredients8 tablespoons melted butter, cooled to room temperature2 large eggs1/4 cup milk +1 tablespoon4 tablespoons unsweetened applesauce1 teaspoon vanilla1 teaspoon white vinegarIcing12 ounces white chocolate (I use chips for this)4 ounces of cream Decorationssprinkles, cocoa nibs, mini chocolate chipsPreheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!  

In the second hour of "Dukes and Bell", the guys get into some of the NFL headlines before being joined by Mark Schlereth to talk about Michael Penix Jr., Zac Robinson, and more on the Falcons and the NFL. Da-Da Lewis closes the hour with "Yeah Man, No Man" talking about something we saw in the Finals that we haven't seen since 2013!

In this episode of Bourbon Lens, Jake sits down with Rick Franco, Co-Founder of Four Branches Bourbon, and their newly appointed Strategic Advisor, Master Distiller Gregg Snyder. The conversation explores the brand's ties to military service, its approach to bourbon, and its expanding product lineup. We dive into Four Branches' signature Founder's Blend, a complex four grain bourbon, and what sets it apart in the premium whiskey landscape. We also discuss the inspiration and details behind their latest release: The Continental, a limited-edition small batch bourbon created in honor of the 250th anniversaries of the U.S. Army, Navy, and Marine Corps. Crafted with a mash bill of 75% corn, 13% rye, and 12% malted barley, The Continental is aged nine years and bottled at 102 proof. Named for the Continental Army, America's first formal military organization, this bourbon offers a flavor profile as layered as its history. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens