Podcasts about bloomy

In this episode, we welcome Sarah Habib, founder of The Calm Caterpillar, who shares her journey in creating tools that help children, both neurotypical and neurodivergent, manage big emotions. Sarah's calm corner kits and sensory aids are transforming classrooms and homes by fostering emotional regulation and reducing disruptions. Hear how she's making a difference nationwide, including her inspiring work in Uvalde, Texas. Tune in to learn more about building compassionate, neurodiversity-affirming spaces for kids! Watch on YouTube: https://youtu.be/1kzqoTm_XGM Bio:  Sarah Habib Sarah is a renowned educator and advocate for student wellness, with extensive experience spanning hundreds of schools and districts nationwide. Over her career, Sarah has collaborated closely with principals from elementary through high schools, helping to shape and support environments where both students and educators thrive. Her leadership in professional training has empowered countless administrators and teachers, equipping them with the tools and strategies needed to foster holistic development within their schools. One of Sarah's notable contributions includes her work with the Uvalde school district, where she trained guidance counselors to implement calm spaces in schools, fostering environments that support emotional regulation and improve classroom behavior. This initiative exemplifies her commitment to providing actionable, compassionate solutions that address both immediate needs and long-term well-being. As an inventor and entrepreneur, Sarah developed unique tools that enhance children's breathing techniques and emotional regulation, impacting thousands of families. Since 2017, her curriculum has grown from a single-school initiative to an essential program across 45 schools, reaching over 10,000 students, with more than 2,000 engaging weekly. Her program serves students from ages two to eighteen and fulfills Ohio's state requirements for Social and Emotional Learning for Cincinnati Public Preschool students. Sarah's dedication to mindfulness extends through her nearly decade-long leadership of a non-profit focused on movement and mindfulness, promoting a balanced approach to education that values both mental and physical well-being. To ensure the effectiveness of her curriculum, she has co-sponsored a range of scientific studies, establishing an evidence-based foundation for her tools and training programs. Academically, Sarah holds a Bachelor of Arts from Tufts University. She also has a certification in Z-Health, a movement training system that uses neuroscience to enhance performance, and a certification from Mindful Schools. Her work is a testament to her vision of education as a comprehensive journey, where wellness and learning go hand in hand, fostering environments where both students and educators can thrive. Connect With Sarah: Instagram:https://www.instagram.com/thecalmcaterpillar/?hl=en Website: thecalmcaterpillar.com Email: sarah@thecalmcaterpillar.com Resources Mentioned: ACES info: https://www.cdc.gov/violenceprevention/aces/about.html ACES info: https://healthy.kaiserpermanente.org/health-wellness/health-encyclopedia/he.understanding-how-adverse-childhood-experiences-aces-can-affect-children.acm1499 The Calm Caterpillar products: https://thecalmcaterpillar.com/collections/shop-all Discount code of 15%: AutismLittleLearners Topics Covered: Introduction: Sarah Habib, founder of Calm Caterpillar, aims to help neurodivergent children manage emotions through practical skills. Origin: Launched during the pandemic to support families in Cincinnati Public Schools, fostering consistency between home and school. Calm Corner Kits: Distributed 2,200 kits to preschoolers, featuring meditation cushions and breathing tools, with 86% parent engagement through bi-weekly texts. Behavioral Impact: Reduced classroom disruptions and enhanced pro-social skills, highlighting the need for emotional regulation practice at home and school. Product Development: Created tools like "Calming," a weighted plush, and "Bloomy," a tactile breathing tool for teaching breathing techniques. Teaching Techniques: Focuses on teaching breathing in calm states, using co-regulation, and modeling behavior for children. Buddy Breathing: Introduced a hand-tracing breathing technique adaptable for both neurotypical and neurodivergent children. Calm Corner Implementation: Advocates for calm corners in classrooms for self-regulation and independent breathing practice. Adverse Childhood Experiences (ACEs): Addresses ACEs' impact on emotional health and the role of mindfulness in mitigation. Uvalde Initiative: Provided calm corner kits and training to Uvalde school counselors post-shooting, emphasizing emotional management. Collaboration and Resources: Offers customizable kits for schools and promotes collaboration with educators and caregivers for emotional regulation strategies. You may also be interested in these supports: Visual Support Starter Set  Visual Supports Facebook Group Autism Little Learners on Instagram Autism Little Learners on Facebook Submit a question for the Q&A episodes.  Ask me anything and tune in to see if your question is featured on the show!    

Je crois profondément que chaque rêve, aussi fou soit-il, peut devenir réalité avec de l'audace et de la persévérance. C'est exactement ce que Yasmina, notre Bloomy Boss, incarne à travers son parcours extraordinaire.Entrepreneure visionnaire, expatriée courageuse, et amoureuse de la beauté éthique, Yasmina nous ouvre les portes de son monde à Saïgon.Co-fondatrice de Bloomy Cosmetics, elle transforme sa passion pour les cosmétiques naturels en une aventure entrepreneuriale captivante au cœur du Vietnam.Dans cet épisode, Yasmina nous fait vivre son quotidien avec une authenticité touchante. Elle partage :Les hauts et les bas de son parcours d'entrepreneure expatriéeSes réflexions profondes sur l'empowerment féminin à travers la beauté éthiqueLes défis culturels et personnels qu'elle surmonte jour après jourSa vision pour travailler main dans la main avec son amie et associée. En quoi ses produits à base de Kumquat font la différenceÀ travers son histoire, Yasmina nous rappelle que chacun d'entre nous a le pouvoir de créer un impact positif, où que nous soyons dans le monde.J'espère de tout cœur que ce podcast vous inspirera autant qu'il m'inspire ! Si c'est le cas, n'hésitez pas à le partager autour de vous et à envoyer un petit mot d'encouragement sur nos réseaux (Bonne écoute entre Dubaï et Saïgon!The Musettes le podcast, qui vous fera découvrir les parcours de femmes expatriée entrepreneure aux quatre coins du monde!Si vous aimez notre podcast et que vous voulez le soutenir, la meilleure façon est de vous abonner au podcast sur Itunes, Apple Podcasts, Spotify ou Castbox mettre 5 étoiles ⭐️⭐️⭐️⭐️⭐️  afin de faire briller nos entrepreneures aux 4 coins du monde et de le commenter et de partager l'épisode en story Instagram.Entreprendre à l'étranger Partir entreprendre ailleurs Entrepreneuriat nomade Entreprises globales Femmes entrepreneures frontalières Expatriation entrepreneuriale Entrepreneuriat transculturel Entrepreneures sans frontières Entrepreneuriat mobile Aventures entrepreneuriales expatriées Globe-trotteuses entreprenantes Femmes entrepreneurs voyageuses Expatpreunariat fémininSi vous aimez The Musettes, vous aimerez Le Gratin de Pauline Laigneau - Déclic- French Expat le podcast - Beau Voyage - Génération Do It YourselfHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

If you have enjoyed the podcast please take a moment to subscribe, and also please leave a review on your favorite podcast platform. The way the algorithm works, this helps our podcast reach more listeners. Thanks from IC for your support. Learn more about how Inspire Citizens co-designs customized student leadership and changemakers programsConnect with more stories from the Inspire Citizens network in our vignettesAccess free resources for global citizenship educationYou can book a discovery call with Inspire Citizens at this linkShare on social media using #EmpathytoImpactEssential Question How are you inspiring and empowering student leaders in your school?Key Takeaways:The importance of designing school programs that develop leadership skills.The “how” of developing a student leadership program.The impact inspired student leaders will have in your school and in your community.Episode SummaryMy guests on this episode are Bloomy and Mig, two seniors attending the International School of Bangkok. You might be interested in hiring them to lead your next corporate retreat. Participating in a program co-designed by Inspire Citizens along with the student-leaders themselves, they created a portrait of a leader that included skills and dispositions like empathy, critical thinking, active listening, interpersonal skills, and more. They then went through a series of workshops led by Inspire Citizens to bring this portrait to life within themselves. From there they took what they learned and applied it to their leadership roles in clubs and councils across the school. Most recently, with the support of a dedicated group of teachers at ISB, they led their own leadership workshops to build capacity within the school and empower the next student-leaders who will succeed them when they graduate. Book a discovery call at the link in the show notes to learn more about how Inspire Citizens might support student-leaders at your school.A big shout out to Magic Mind for sponsoring this episode. Use promo code IMPACTLT20 to get 48% off your first subscription or 20% off a one time purchase.https://magicmind.com/impactlt

In this week's episode, Cheesy and Fondue learn about bloomy rinds. We talk about the history of the bloomy rind, we discuss flowers in cheese, on cheese and as cheese. We find out who won a cheese ball eating challenge and a new vending machine. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode!  Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY.  Start listening today! *** Why is cheddar the most dangerous of all the cheeses?  Because it is very sharp! 129 Show Notes Bloomy https://en.m.wikipedia.org/wiki/Bloomy_rind#:~:text=A%20bloomy%20rind%20is%20a,may%20resemble%20onion%20or%20mushroom. https://www.seriouseats.com/cheese-101-all-about-bloomy-cheese-aka-brie-and-brothers https://www.thecheeseshopofsalem.com/cheese-2/2021/5/13/cheeserindsexplained https://cheesegrotto.com/blogs/journal/what-is-bloomy-rind-cheese https://gianacliscaldwell.com/2011/09/13/all-bout-bloomies-secrets-of-making-white-mold-ripened-beauties/ Flowers  https://cheesegrotto.com/blogs/journal/best-flower-cheeses https://www.perishablenews.com/deli/the-floral-cheese-thats-a-must-have-for-cheeseboards/ https://en.m.wikipedia.org/wiki/Flower_of_Rajyahttps://en.m.wikipedia.org/wiki/Saint_Albray https://www.wisconsincheese.com/the-cheese-life/article/156/how-to-make-cheese-flowers#:~:text=If%20you%20haven't%20heard,cheese%20board%20or%20special%20occasion. https://www.formaggiokitchen.com/cerro-de-angel-manteca-floral-pasteurized-ewes-milk-cheese/ https://thevreamery.com/product/the-vreamery-brand-feta-with-flowers/?srsltid=AfmBOop_vdt41RDeX6igbM2fFdehAElzghec1E_ytuKy1suaPv3_yvzTFGU https://www.sargento.com/recipes/popular/charcuterie/spring-charcuterie-bouquet/ This week in cheese https://www.wlwt.com/article/video-man-eats-700-cheese-balls/60664732 https://www.phillymag.com/foobooz/2024/04/23/perrystead-dairy-cheese-vending-machine/ https://www.instagram.com/p/C6APOg-Lm5p/?igsh=OWZqNzlpdGF1OTRn&img_index=1

Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY.In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to community events, she's the maestro behind it all. Get ready for anecdotes that are as sharp as her cheddar and as rich as her brie. Whether you're a cheese connoisseur or just craving a dairy delight, this episode of Curd is the Word promises a perfect pairing of flavor and fun. So grab your favorite crackers and tune in to discover the cheesy secrets of Bloomy Dobbs, where every slice tells a story!

If you have enjoyed the podcast please take a moment to subscribe, and also please leave a review on your favorite podcast platform. The way the algorithm works, this helps our podcast reach more listeners. Thanks from IC for your support.  Considering professional development? Inspire Citizens Global Citizenship Certificate courses launch Dec. 2! Click to learn more and register for these impactful programs You can book a discovery call with Inspire Citizens at this link Share using #EmpathytoImpact Episode Summary My guests on this episode are Bloomy and Mig, two seniors attending the International School of Bangkok. You might be interested in hiring them to lead your next corporate retreat. Participating in a program co-designed by Inspire Citizens along with the student-leaders themselves, they created a portrait of a leader that included skills and dispositions like empathy, critical thinking, active listening, interpersonal skills, and more. They then went through a series of workshops led by Inspire Citizens to bring this portrait to life within themselves. From there they took what they learned and applied it to their leadership roles in clubs and councils across the school. Most recently, with the support of a dedicated group of teachers at ISB, they led their own leadership workshops to build capacity within the school and empower the next student-leaders who will succeed them when they graduate. Book a call to learn more about how Inspire Citizens might support student-leaders at your school.

God and Our Dogs Podcast with Linda Ratner of Ratner Consulting. Spiritual growth depends on our view of the forecast…is it Gloomy or Bloomy? Can our dogs help us and show us what God's acceptance, tangible love and comfort looks like? Linda Ratner describes her account of what we can learn. Our Vision on God & Our Dogs is discovering a new perspective and rely on God the way our dogs rely on us. Host:  Meg Grier - Stories@GodAndOurDogs.com Website:  www.GodAndOurDogs.com Recorded at Wheelers Western Outfitters God and Our Dogs airs every Saturday at 9am on Boerne Radio 103.9FM - www.boerneradio.com. Original Air Date:  03/04/23See omnystudio.com/listener for privacy information.

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

A look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's and is now winning awards for her cheeses like Rockweed. Here we take a deep dive into what it means to be a Maine Cheesemaker and how studying anthropology can help you make better cheese.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Greg Kelly sounds off on the transgender visibility movement's media dominance, the dangers of legal weed, Eric Adam's promising tax "information", the Biden Family's money-making schemes, and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Uncles revisit Bloomy's merchandise, talk about a new loophole within the Pervert's Loophole umbrella, and talk about Flea!

It's been a red hot minute, but the boys are BACK in the studio this week! Pete, Luke, Tys, and Moz review the Jason Cummings signing, the clashes against Melbourne City and Sydney FC, and dive into the Cup Final against the Vuck. The lads also look ahead to the next 6 games in 16 days, Moz does a terrible, terrible Edinburgh accent, and we discover who the lads' boink/marry/cut would be (we didn't want to do this, but yet, here we are... thanks Bloomy). 0.00-03.39 - Intro/Fred's Question 03.45-23.40 - Jason Cummings/Sydney/City Review 23.50-46.55 - FFA Cup Final Review 47.05-61.43 - Upcoming Rounds 61.58-8830 - Fan Questions 88.30-90.42 - Outro Forever and always #UpTheSauce

This week, Dean sits down with math teacher-turned artist Jennifer Bloomfield. We chat about taking the leap to change your life, why it's ok to paint just waves, and of course, where to eat in the great city of Costa Mesa! 

This week we welcome Bloomy Von Doomy to the show to discuss the mystery of the psychedelic DMT. Many people who try it are taken to another plane of existence. We go into his experiences, visions and revelations experienced while under the influence of DMT. Machine elves, shadow figures, pyramids and even Hell itself self are just some of the topics we discuss as we try to determine, is this spiritual? Wade thru the prickly goo with us as we taste our words and explore the weird world of DMT through the eyes of Bloomy.

Free verse 'Last blooming' written by Bloomy.

Chiropractors in cars getting coffee.... maybe the new name for the podcast (thanks Jerry Seinfeld). We joined Bloomy for his morning drive to his second Happy Chiropractic practice in the outer suburbs of Melbourne. Michael and I studied together back in Melbourne, graduating 25 years ago. We've both learned loads in that time and we end up talking about how to truly care for patients and why its important. Plenty of banter in between. 

Tonight for our Guest Segment Frank Tait joins us! hes f=running for the NRA Board and he telks us what it woukd take to make the NRA feared by Liberals again! In our news segment: NRA is charged by NYS with offering insurance to Gun owners without a license to sell…. (5 mins)   According to a Democrat in VA activism counts! 4 dems helped nix the Assault weapons and Mag bans!   Leftist protester dressed in 17/1800’s garb wants AK-47 to mow down 2a Rights activists!(video)   Last night at the Dems lefty debate Biden said in his closing statement that Kids Hide under desks and run evasively in Halways because “Guns” Bloomy will force confiscation of all firearms not used for Hunting!!   Bloomy’s gun death figures for kids nearly doubled by adding 18-20 year olds whom are probably Gang Bangers!   Industry News:   Stoeger’s new P3000 pump with Folding stock! affordable and sturdy! now if they would only make a Pump/Semi like Benelli!   Kriss now selling 40 rd Glock Mags.   Blackwater now makes Ammo, Knives, and suppressors. they have a “Contractor” Grade 124 gr. “Monolithic” copper expanding Hollow Point round…..   Mossberg had 2 new releases at SHOT: The MC Pistol and the NEW Upgraded 940JM Pro which was 2 Years in the making.   Plus folks got to finally Touch Kel-Tec’s P17, and the G44 from Glock both good 22LR trainers. As I said on the last show two weeks ago, everyone is Drooling over the Re-Release of the Colt Python! With less then 2500 current in circulation I must be one of the lucky ones because after 636 rounds out of mine, I’ve had only one light primer strike!   LUGAO ARMS released its Alien 9MM double stack pistol which approaches operation totally different.(discuss-2-3 minutes)Its a Gas Piston gun imported by Lancer systems,its perfect for IDPA or USPSA, but at 5K its not cheap.   SIG SAUER released the Cross Rifle…run big at Just under 1800 Msrp.   ALSO ON THE .22 front, Volquartsen has released an new Match grade Ultralight with a special Modshock stock and their famous 2.25 lb trigger pull from the factory!   More firearms were purchased this year then in any 25 years Prior! Yet state Gov’s. want tom use “Red Flag are political threats!(NEW EDTORIAL commentary at the end of the show!)   Feedback from Marty   Emails from Jerry, Freddi, Mitch, Dave K , Robert, and Nick      

More of Biden losing his mind. More black Trump supporters. Trump correcting Acosta. MONDAY - THURSDAY 9PM EST #Trump #MAGA #ABreathOfFreshAir

Topics Restaurant Do's & Don'ts + Fuck Bloomy 2020 + Pro - Choice Pete + More

Topics Restaurant Do's & Don'ts + Fuck Bloomy 2020 + Pro - Choice Pete + More

Bernie, Bloomy, Bloomy, Bernie. The news cycle seems to have stalled as we reach another Democratic debate tonight. This is the first debate that Former New York Mayor Mike Bloomberg has participated in this election cycle.

On this week’s edition, the creator of Liquor House Comedy Tye Banks joins Podcasting’s Fantastic Four for some Unapologetic Conversation! We take a look at the Coronavirus scare while sipping on a certain beer that shares the same name as the outbreak. The Michael Bloomberg option, Jussie Smollett’s new charges, and Power’s expanding universe are the topics We Ain’t Gonna Talk About. We chop it up with recording artist Big Remo as he laces us with an exclusive track called Thank God For You. Plus more! This episode is sponsored by Bartending Unlimited, The Triangle's Premier Professional Mobile Bartending Company. Looking for just a Licensed Bartender? Or does your event require a full Bar? Contact Bartending Unlimited today!! www.BartendingUnlimited.com Follow Us!!! https://www.instagram.com/straight2tape/ https://twitter.com/S2Tontheair https://www.facebook.com/StraightIITape/ Check out the brightest talent in comedy over at https://liquorhousecomedy.com/. Music credits: The official Straight II Tape theme “The Turn” produced by Ryen David https://ryendavid.bandcamp.com/ Red Loves Black produced by Big Cease https://www.instagram.com/bigcease39/ Do You Wanna Get produced by Ryen David 37th Chamber produced by K-Hill https://www.facebook.com/KHillMusic/ https://twitter.com/Achilles_Hill https://www.instagram.com/achilles_hill/ Rehab Again produced by Big Cease Daily Convo produced by K-Hill The Blessing produced by Big Cease Stop Ittt produced by Big Cease

(Note. our usual Outro was cut off-missing last 25 seconds) Brian returns to talk about advanced training, training in Assorted unarmed and armed methods of self defense and we put a Cap on the RICHMOND VA Rally. Plus.... Since the Rally a liberal Democrat was pulled over and failed a sobriety test! gets off with a warning!   Bloomy had a Super Bowl Ad focusing on Gun control!(of course)   NY trying to pass (a) law that any and every Gun owner must have a “mental EVALUATION(WTF??)   SHOT SHOW: It seems the 1911 will never die! nearly 40 Companies displayed 1911 Framed Guns, or the wider grip 2011’s My sources tell me the COLT BOOTH was packed! between their 3 new re-released double action wheel guns and their 1911’s no one can get enough!   New Releases in Firearms:    Kriss now has the Vector chambered in 22LR!   Kel Tek Unveiled the p17 in 22LR   WALTHER now has the CCP M2 in .380   PTR has new 16 inch versions of the HK91/G3 line   Cimmaron now has a “No Moon Clip” 10mm Single Actiom culled “The BAD Boy”   Our friend Yehuda Remer was Quoted in Glock Magazine about the new G44 which also seems to be very big!   To compliment Ruger’s new 57, as well as the Current FN models that fire that caliber, FN released a new load for the 5.7X28.   The #1 Pistol dot sight making Noise is SIG’s Romeo zero for the P365XL! my testing on this configuration is nearly done. Because Semi’s have a larger capacity this test is 1000 rounds not 500 like I would do with a revolver or sub compact semi…..   The folks who make the Best Trigger for AR’s now have a 1-6X28 AR scope!   this is just a fraction of the SHOT show coverage, we’ll have more and Guests in the weeks ahead.   Feedback from Kenny and Marty   Emails from Danny M, Kaled, Mark, Nicky, Richard, Dale, Mikey J, Dick J and Arvom  

Black Focus Radio noon-2 PM weekdays on JoynetRadio.com What's a good remedy to break a tie? Horseshoes, shoot free throws wait a minute, how about a duel? Yeah, That's the ticket! District 34 election is actually a tie. LR politics continues to amaze me! Before you start carrying the Bloomberg water bucket, you might want to do some research and find out if Bloomy would let you take a sip out of the said bucket! Local school shut down for terroristic threats. LRSD settles discrimination disciplinary lawsuit. Remember to join the voting experience and vote against everyone and anything Republican! Download the JoynetRadio.com app to carry us everywhere. Catch and subscribe to the podcast on your favorite platform. DavidWColeman.net ColemansDynamicProducts.com RibbRubb.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Bloomy is entering the race! Mike Bloomberg has officially entered the Presidential Race. He has spent huge numbers on advertising for his campaign. Tom shares the details.

Tonights Guest; Detroit MI Firearms Trainer RICK ECTOR firearms Instructor!(has trained over 500 Detroit Women to CCW, recently Made famous by Fox News’ Tucker Carlson in a two part series last week!)   Rick first off thank you! This is your interview night since you just got off the radio with our Friend Sgt Bill Frady’s show as well so thanks again.   First off tell us how you became an instructor and how you ”hung out your shingle” so to speak?   How many Years(have you been training)   Of the hundreds of ladies you have trained I’m sure many are already Victims of some sort. Without names, is their one story compelling that affirms what you are doing?   What are some of the more popular guns Women are carrying(my wife switches off between a Ruger wheelgun , and a cz 9MM copy but I also got her a Colt, Kimber, and Charter arms Stainless.)?   What Instructor classes have you taken?   Has your Police chief James Craig interacted with you?   Do you know of any people who make the mistake of crossing into Canada with a loaded Firearm?   What Books have you read on Self Defense?   Do Husbands and BF’s accompany their ladies to the class and do you kick them out?   finally, Please Promote!   Thanks Rick!   After Rick:   Bloomy is lying again! 97% of DUI’s who have CCW permits do not go on to commit a “Gun crime”(H/T TTAG)   CNN says EVERYTOWN Emboldened buy VA win Tuesday!   Parents of Dead son who tried to Rob  a Pizza Hut wants Justice”why wasn’t it a GFZ?”files suit 2 years after incident!(H/T Bearing Arms 11/16/16 )   Bloomy to file for Alabama Primary   According to Ammoland, US Park police performed Helicopter surveillance on 2A Rally!   JoY on  the view: “don’t tell americans your taking their guns until after your elected”     SEISMATIC Ammo releases 3 now self defense loads in is +M class, 185 Gr 9MM 225 Gr 45ACP and 2.5 oz 12 ga Slug out now!   CAA introduces Carbine stock for full Sized SIG P320 with or without Optic!   CMC introduces the CCT trigger   Texas Florida and Montana Most Guns sold per household in 2018   Bill Goes Hands on with the Charter Stainless 9MM Pitbull wheel gun   BILL GETS BA NEW Henry AR 7 Survival Pack with take down 22 semi-auto rifle.   Whats your choice of all around d 22LR ammo?   Trivia and your Emails this week from Margie, Oren, Dale, “Peaches” and Richard!      

This episode focuses on the basics of cheesemaking. This is in preparation for the next episode which is about why cheese tastes the way that it does. It’s all milk. Why are cheese different? Today’s Show Homestead Life Updates The Basics of Cheesemaking Easter Leg of Lamb Homestead Life Updates We are still trying to get Dora trained for milking. This morning she didn’t even come to the milking shed. Tomorrow is another day. The new halter that is just the size for her has arrived. No calves or lambs yet, we are still waiting. The last of the hay went out yesterday. No matter what, they go out on the grass as soon as that hay is consumed. The grass is greening up very nicely. We are expecting a bit of rain for a couple of days next week and the temps are going to be in the 70’s. All signs are good for a successful spring launch into those lush pastures. Walls continue rising on the creamery. It’s so exciting to go out every day and see the progress. Since we are taking so long to get cheese out to you, I am looking into setting up some cow shares. That will allow us to assist you in your goals for dairy products. You buy part of a cow and we board it, feed it, care for it, and milk it for you. We will even make you some yogurt and/or butter if you like. If you are interested in this arrangement, please visit us at www.peacefulheartfarm.com and get on our mailing list so you can be first in line when we open this up. The number of shares will be extremely limited due to our herd size. The spring garden is on the move. Adding to the seeds we planted last week, onions were planted, the celery has been transplanted to bigger pots, and the strawberries are lined up for planting tomorrow. Early tomato plants and eggplant have sprouted. It will be weeks yet before they get out into the garden. Easter is fast approaching. Come see us at the Wytheville Farmer’s Market and pick up some Easter lamb. We have bone-in legs, boneless shoulder roasts, and ground lamb. Choose a free recipe card with your purchase. I have Greek Meatballs for Easter, Easter Leg of Lamb and Southwestern Shoulder Roast. Email me at melanie at peacefulheartfarm.com if you would like to pick up at the farm. The Basics of Cheesemaking It has been my experience that the more you know about how something is made and what goes into it, the better you can appreciate the value and tradition that surrounds it. Understanding cheesemaking fundamentals will help clarify the differences between types of cheese and also helps explain how individual cheeses express their distinctions and character. Prof. Frank Kosikowski, who founded the American cheese Society (ACS), outlined the eight basic steps, which have become the standard for how cheese is made. First, let’s look at some of the additional varied procedures involved in making the cheese we know today. Then we’ll consider the raw material that is milk that goes into cheese. Finally, I’ll outline a layperson’s overview of Kosikowski’s Eight Basic Steps. Cheesemaking Developments: Step-By-Step From a historical viewpoint, each of the basic steps represents one step in a series of technological advances. In the centuries-long evolution of this artisan craft, these advances led to innovations in the cheese recipe; they added complexity, created distinctions, and thereby defined the various modern cheese types. The first step, acidification of milk, remains the basis for all cheeses. In fact, some still don’t require much more than that. Go back and take a look at that Lemon Cheese recipe in “The History of Cheese” episode or Crème Fraîche recipe in the “Why Normande Cows” episode. Links in the show notes. Prehistoric fresh cheese, which were not all that far removed from today’s sour cream, clotted cream, or quark, eventually evolved into something resembling a basic Farmer’s cheese, also known as white cheese or, in Spanish, queso blanco or queso fresco. After simple souring to make fresh cheeses, the next big step is the coagulation of milk to form curds, which is generally done via the proteolytic enzymes contained in rennet from the stomachs of young ruminant animals, the very substances that helped those suckling’s break down the proteins and digest their mother’s milk. You could say the discovery of the use of rennet started modern cheesemaking because it opened the door to add the curing and aging steps. It is assumed this advance was a stumbled upon through happenstance kind of discovery. I’ve talked about this in previous episodes. Some clever shepherd used an animal stomach to transport milk, noticed the milk ended up in a large lump with lots of water around it. It tasted good and lasted longer before souring beyond recognition. Shepards may have been the ones to develop a useful procedure for preserving milk in a tasty, transportable form. Voila! Modern cheese was born. Further developments, beginning in Roman times and extending into the industrial revolution of the 18th and 19th centuries, included more extensive draining as well is cooking, pressing, molding, milling, and salting. These procedures resulted in harder cheeses that can be aged, stored, and/or transported. That certainly opened the door to a major food staple and commodity for trade. These advances also posted logistical challenges requiring the invention and manufacture of mechanical devices such as vats; baskets or colanders; pots; kettles; and knives; and other efficient cutting, cooking, and draining tools. Some of Cheesemaking’s “Developmental Steps” Large Format “Commodity” Cheeses By Roman times, cheesemakers had established procedures for making hard cheeses. These cheeses were larger; they utilized rennet coagulation as well as cooking, pressing, and salting. To make rennet, they would either dry the young ruminant stomachs, cut them in strips, and add them to the milk in that form or stir in a rennet solution made with brine. Blue Cheeses Encouraging blue molds to ripen cheeses such as Roquefort dates back to pre-Roman times. Today’s Roquefort recipe, which includes propagating the molds in large loaves of bread, specifically baked for that purpose, was codified over 300 years ago. Smoking Ancient artisan cheesemakers often lived in mountain huts. To keep themselves warm, dispel flies, and dry their cheeses they built fires inside the hut. As a result, their cheeses would acquire pleasant smoky flavors. Mixing Milk Small family farms would make the young cheeses for their own consumption from the milk they didn’t drink. These small operations might have one or two cows, a few sheep, and a goat—not enough of one species to fill the cheesemaking vat. So, they blended the milk and delicious results evolved. Leaf wrapping Soft and semisoft primordial types of cheese were often used as currency and sometimes brought to market. For this, they needed protection, so they were wrapped in leaves. Low and behold, this technique also offered some nice flavor benefits. Today, cheese wrapped in grapevine leaves mark this ancient method. Commodity cheeses Among the cheesemaking steps beginning in the 16th and early 17th centuries was partial skimming. Removing the cream to make butter created cheesemaking milk that underwent higher and more rapid acidification. This was a first step toward bigger, harder, lower moisture cheeses. Further steps included scalding, pressing, cheddaring, and salting the curds themselves as opposed to an external salting commonly used in fresh cheeses. Early “vegetarian” cheeses Sephardic Jews in Iberia (Western Spain and Eastern Portugal) invented—or at least advanced—the practice of using plant coagulation. Thistle-renneting of curds to make cheeses proper for their kosher diet began about 1,500 years ago. “Monk” (or Monastery) Cheeses Monks were prodigious farmers and dairymen who developed fermented, brewed drinks such as abbey ales which they often used to wash their cheeses. Washed-rind cheeses began to evolve about 15 centuries ago with the gradual spread of Christianity and construction of these monasteries across Europe. Munster is an example of a modern descendant of the medium-sized semisoft luxury cheeses which still maintain their traditional form. Bloomy-rind cheeses Cheeses of the brie and Camembert types—made with creamy rich milk acidified overnight, gently ladled into draining and shaping forms, and ripened by external molds—had likely been produced, in rustic versions, since at least late medieval times. They originated in the Île-de-France region, not far from Paris, and in nearby Normandy. What’s in cheese? Since cheese is essentially concentrated, preserved milk with some added salt, in order to answer this question, we need to take a step back and answer a more fundamental one: What’s in milk? The solid content of milk runs from approximately 12.5% in cows to about 19% in sheep. Its principal solids are the protein casein, the sugar lactose, and butterfat, all of which are dispersed or emulsified in water. The fact that all of the solids in the milk are not completely dissolved but rather they float in self-contained units within an emulsion is what makes cheesemaking possible. It supports the separation of the milk-solid curds from the watery whey. Vitamins and minerals are an important part of milks composition. Milk contains the vitamins A, B1, B2, B3, B6, B12, D, E, and K. Although these and the minerals account for less than 1% of milk’s total volume, they are significant nutrients. Minerals also contribute flavor and texture to the cheese. The principal minerals in milk are calcium and phosphorus; it also contains sodium, potassium, and magnesium as well as trace elements, including zinc, iron, manganese, and copper. Variability of Milk Composition Different species have different breeding and lactation cycles—determined by their different gestation periods and expected ranges for weaning. This is the main reason most traditional cheeses are not made year-round. Another crucial factor determining milk composition is terroir—all the components of environment and geography, water, and feed. Water will affect milk and cheese character on two counts: first, via the ground and/or meltwater, which irrigates the animal’s plant foods; and second, via the drinking water given to the animals. Whatever special local traits the water possesses—certain mineral flavors, for example—are likely to show up in a cheese. What the animals eat will also help determine the taste of the milk and the cheese. The fundamental contrast is between a diet of dry feed in the winter and pasture plants in the summer. The types of plants eaten are going to be unique from farm to farm and region to region. No two farms will produce the same terroir. Kosikowski’s Eight Basic Steps of Cheesemaking Now that we know what’s in milk and cheese, we can discuss how cheese is made. Step One: Setting the Milk (Acidification and Coagulation) Acidification will occur naturally if the milk is left to sour on its own: inherent and/or ambient bacteria will ferment lactose into lactic acid. Cheesemakers normally add bacterial starter cultures to jumpstart the process. Coagulation is considered first among the microbiological miracles without which cheese as we know it would not exist. A natural chemical reaction, it transforms fresh liquid milk into one of the world’s most delicious solids. Coagulation makes one giant curd. Step Two: Cutting the Curds Once the milk has coagulated into a giant smooth curd, it will naturally begin to contract and expel the whey, which mostly consists of water. The technical term for this process is syneresis. The more surface area the curds have, the more syneresis will occur. This means the more the curds are cut—that is, the smaller the pieces—the less moisture they will retain. To produce a softer cheese with higher moisture content, the curds will be left larger, whereas for a harder cheese with less moisture, they’ll be cut smaller. Step Three: Cooking and Holding This third basic step involves some amount of heating or cooking of the curds as well as a holding period during which they are left to sit in the vat while the effects of acidification, cutting (if applicable), and heating proceed. Timing is crucial: the time and temperature of cooking is adjusted according to the composition of the milk and the nature of the curds. The smaller the particles, for example, the hotter they will get. Curds intended to become softer, higher moisture bloomy rind cheeses, such as Camembert, will undergo relatively mild heating, a gradual cooling, and a resting period, with little or no stirring. Semisoft types may require slightly more heating and some more gentle stirring. Curds for harder cheeses are “cooked”—that is, they are heated to higher temperatures—and also stirred more. Step Four: Dipping and Draining Curds are transferred by way of a scoop or ladle to some sort of draining receptacle or mold. Draining vessels are usually some form of basket or colander, but occasionally a large cheesecloth bag is used. At this point, the cheesemaking milk has separated into whitish or cream-colored curds and greenish or yellowish whey. Step Five: Knitting (Curd Fusion) During this stage, the curd particles fuse together into a uniform body and begin to attain a distinct consistency. Depending on the recipe and the eventual cheese type goal, knitting can occur in the vat, in a draining vessel such as a hoop, mold, or basket, or in a press where weight is applied. Step Six: Pressing This step takes anywhere from a few hours to a few days and is designed to exert varying degrees of pressure to achieve the desired moisture content, density, and texture of a cheese. Soft and semisoft cheeses, and bloomy or washed rind cheeses, are drained gradually and subjected to very little, if any, pressure. Harder types may have weights placed on top of them or pressure applied by various devices. How much pressure is applied and for how long helps determine moisture content, density, and texture. Step Seven: Salting Salt is a main ingredient in cheese not only for taste but for moisture reduction and control of bacteria and molds. It can be applied in two ways: dry or wet. Dry salting can occur either before or after pressing. Before pressing, the salt is sprinkled directly in and on the curd mass where it begins to exert its effects on the development of a cheese more immediately. After pressing the salt is sprinkled or rubbed onto the surface as it’s about to enter its aging process. Wet-salting is properly referred to as brining. For this technique, cheeses are immersed in a saltwater solution for anywhere from several hours to several days. Brining recipes, and brining procedures vary and have subtle yet significant effects on the final results. Washed rind cheeses have brine—among other solutions—rubbed onto them during aging. Step Eight: Special Treatments (Curing) This step—a series of treatments, many of them optional—marks the end of the active phase, the formation process, and the beginning of ripening. The curds are now cheese, but they have a long way to go before they become great cheese. Their traits have been etched but their true character has yet to emerge. “Curing” is a term to describe treatments introduced for desired effects during aging. These might include rubbings, brushings, sprayings, wrapping in cloth or leaves or bark, and regular turnings. That’s It! That’s it for the steps in cheesemaking. Even the simplest cheese goes through all eight of these steps. From a fresh lemon cheese created in a matter of hours to a two-year or more aged cheese such as our Dutch style Ararat Legend, it is the variations along the way that create each unique cheese flavor profile. In the next podcast I want to talk about cheese flavor: what it is and where it comes from. I hope with these basics you’ll be able to follow along more easily with that discussion. Let’s get to today’s recipe. Easter is fast approaching. Today I’m presenting a recipe for creating the centerpiece for that great traditional Easter dinner. Easter Leg of Lamb On Easter, lamb may be what's on the menu for your big family dinner. It's a tradition that goes back to ancient times. Because sheep adapt well to a variety of climates and are raised the world over, many recipes span the globe. In Argentina, whole young lambs are cooked close to smoky, glowing wood embers. In Italy, legs are coated with garlic, herbs, and breadcrumbs and slowly roasted. In Syria, chunks of lamb shoulder are scented with cumin, braised slowly, and served with muhammara, a wonderful red pepper dip made with Aleppo pepper, garlic, and spices. To start or continue your family dinner tradition, here’s how to make that special Easter Leg of Lamb entrée. What you Need 1 leg of lamb, bone-in (6-7 lbs) 1/4 cup lemon juice 8 cloves garlic, minced 3 Tbl fresh rosemary leaves, chopped (or 3 tsp dried) 2 tsp salt 1 tsp black pepper Sauce 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley) 2 cups diced onions 2 cups lamb stock (or chicken stock) 1 cup red wine What to do: Preheat oven to 400 F. Rub lamb all over with lemon juice. Pat garlic and rosemary evenly over the surface of the lamb. Season with salt and pepper. Place in a roasting pan in oven. Roast for 30 minutes. Reduce oven temp to 350 F and continue cooking for approximately 1 hour for medium-rare, or until thermometer registers 145-150 F (don't touch the bone with thermometer.) Remove roast from pan and allow to rest for 10 to 15 minutes before carving. Position roasting pan over stove burners. Add mixed herbs and onions to pan. Stir to combine with pan drippings. Add stock and wine to deglaze the pan. Reduce over high heat until it becomes a sauce consistency (approximately 20 min). Slice lamb and serve with sauce drizzled over the top. Reduction sauce may sound complicated, but I guarantee you that if you give it a try, you will see just how easy it is to make. You’ll be off and running in a lot of other areas with that new skill. Final Thoughts That’s it for this week’s podcast. Hope you enjoyed learning about how cheese is made. Stay tuned for next week when I will be discussing how that process applies to what makes cheese taste this way or that. We are always having fun here on the homestead. Look for upcoming tours. And please come visit us at the Wytheville Farmer’s Market to get your leg of lamb to make that traditional Easter dinner or drop me an email if you want to pick up at the farm. We’d love to meet you personally. We currently have lamb, beef, and goat available for purchase. No cheese for now but stay tuned and let us know what you think about owning a share of a cow so you can enjoy the benefits of raw milk products without the hassle of taking care of the animal yourself. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. References Peaceful Heart FarmCast Episode: The History of Cheese Peaceful Heart FarmCast Episode: Why Normande Cows Recipe Link Easter Leg of Lamb To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Hannah has befriended a cheesemonger, and together they have dozens of great ideas to share about cooking with cheese. Kathleen Cotter (The Bloomy Rind) shared her expertise for making better mac 'n' cheese, explains the benefits of homemade ricotta, and argues that cheese can be — and should be — treated like a main dish. To have your cooking questions answered, play the Pantry Raid game with Hannah on Mondays. Each week, she answers your questions through her Instagram story @hmmessinger.

Wine and cheese are perfect partners and knowing more about each will help you go from good to great with pairings! Cheese Master Jill Davis of Murray's Cheese tells us all about cheese and we discuss how best to pair certain types of cheese with wine! Here are the notes: There is an amazing parallel history of fermented stuff -- we discuss the evolution of wine and cheese and how they are so very similar. Jill gives us a primer on how to make cheese. We talk cows, sheep, goats, and buffalo and how seasons, geography, and diet all make a huge difference in how our cheese tastes. Little Miss Muffet gets a nod in this part of the show too (curds -n- whey, anyone?) We discuss the various categories of cheese --fresh, bloomy rind, washed rind and what fits where.  We talk about why European cheese is different/better than the cheese available in the US and UK often. While still discussing cheese making and types, we weave in lots of info about pairing. Bloomy rinds and Champagne blue and a great sweet German Auslese medium cheeses like wax Gouda with Beaujolais washed rind or aged cheese with tannic, barrel aged reds. And our favorite adage "what grows together, goes together!" Finally, I offer some commentary on how wine may need to become more like cheese to get rid of the snobbery. It's up for debate, but it's food for thought! Thanks to Jill Davis for her time and deep knowledge and to our sponsors this week!    _____________________________________________________ Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Vivino You can use the Vivino app to scan and keep track of wines  NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up    Audible  Audible is a leading provider of premium digital spoken audio information and entertainment on the Internet. Audible content includes an unmatched selection of audiobooks and other audio products. You can sign up as an Audible Listener, which gives them book credits each month for a low monthly fee. Download and access books on your iPhone, Android device, Fire tablet, iPod or other mp3 Player. Flip between reading and listening as you like!  I downloaded Cork Dork! A great book, so check it out! Audible.com/wine or text WINE to 500-500 for a free audiobook with a 30 day free trial! www.audible.com/wine   Last Bottle Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode I cover the four main ripening process classifications and describe them in detail. They are; Bloomy-rind & interior mould-ripened cheese Washed rind cheese Natural rind cheese Waxed rind cheese Cheese news centres on the global oversupply of dairy products and the Cricketer Farm in the UK. Q&A this week is about; Saganaki cheese Maturing Caerphilly Issues Ripening Camembert If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback. LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.