Podcasts about Brix

To get live links to the music we play and resources we offer, visit www.WOSPodcast.comThis show includes the following songs:Megan Wilder - Big Enough FOLLOW ON SPOTIFYAngela Saini - Puzzle Piece FOLLOW ON SPOTIFYPeyton Cook - Three Dollar Bill FOLLOW ON SPOTIFYGina Kaz - Imagine FOLLOW ON SPOTIFYThe Lovekiller - Devil's Embrace FOLLOW ON SPOTIFYTiana Klim - Let's Stay For A While FOLLOW ON SPOTIFYKat French - More FOLLOW ON SPOTIFYGrey River and The Smoky Mountain - Unlovable FOLLOW ON SPOTIFYCate Tomlinson - He's Not You FOLLOW ON SPOTIFYSimone Eversdijk - 2 Years FOLLOW ON SPOTIFYPam Ross - Tonight FOLLOW ON SPOTIFYVahhley - Vizualz FOLLOW ON SPOTIFYMaia Jelavic - Spanish Moss FOLLOW ON SPOTIFYOddin - The Redemption of the Goddess FOLLOW ON SPOTIFYKat Brix - How To Be Alone FOLLOW ON SPOTIFYFor Music Biz Resources Visit www.FEMusician.com and www.ProfitableMusician.comVisit our Sponsor Profitable Musician Newsletter at profitablemusician.com/joinVisit our Sponsor Jennifer Harper at jenniferharpermusic.comVisit our Sponsor 39 Streams of Income at profitablemusician.com/incomeVisit our Sponsor Trackstage at https://profitablemusician.com/trackstageVisit www.wosradio.com for more details and to submit music to our review board for consideration.Visit our resources for Indie Artists: https://www.wosradio.com/resourcesBecome more Profitable in just 3 minutes per day. http://profitablemusician.com/join

Florida citrus and specialty crops remain a central focus of growers, industry leaders, and policymakers, with challenges such as citrus greening, hurricanes, labor shortages, and fluctuating markets shaping the future. At the Citrus and Specialty Crop Expo in Tampa, Specialty Crop Grower editor-in-chief Frank Giles shared his perspective on where the industry stands and why there is cautious optimism moving forward.   Giles noted that citrus greening disease, or HLB, has plagued Florida growers for nearly 20 years, but recent USDA crop estimates show signs of stability. “There's some optimism that we may be turning in the right direction with this disease,” he said, pointing to ongoing research and grower investments through programs like the Citrus Research and Field Trials Program (CRAFT), which has already supported about 20,000 acres of new citrus.   Policy changes are also giving growers breathing room. The lowering of BRIX standards for orange juice has made more fruit eligible for processing, a “big breakthrough” that industry leaders have sought for years. Additionally, block grants for hurricane relief and over $100 million in state funding for citrus research are providing critical support.   Specialty crop growers beyond citrus have faced pressure from low prices and rising input costs, but Florida's crop diversity—from tomatoes and sweet corn to blueberries and watermelons—creates resilience. Giles emphasized that networking and shared innovation at the Expo help farmers across the Southeast and California learn from each other's challenges.   Labor and automation remain front and center in the discussion. Growers are looking to drones, mechanical harvesters, and new precision technologies to offset rising labor costs. “Part of this whole labor discussion is we need to be investing in automation,” Giles said, noting that mechanical blueberry harvesting is gaining traction while strawberries remain more difficult to automate.   The Specialty Crop Grower magazine continues to highlight these developments across Florida, Georgia, Alabama, and the Carolinas. According to Giles, its role is not only to share production insights but also to focus more on the business side of specialty crops—a vital area for growers navigating today's volatile markets.   For more coverage from the Citrus and Specialty Crop Expo and ongoing industry updates, visit AgNet West and Specialty Crop Grower.

The owner of Friendly's has been sold. Taco Bell makes a fan-centric update to its app. And Starbucks teases its pumpkin spice latte launch.

Jason and Bri open with a recap of the Buffalo Marathon 5K and the push to the Tunnel to Towers 5K coming in September. Then a visit to one of the most unique beer festivals in Western New York and a review of Rails and Ales at the Rochester & Genesee Valley Railroad Museum. We haven't featured wine in a minute and no better day to highlight than National Wine Day with visits to 21 Brix and Mazza Chautauqua. We wind up the episode with our first visit to Monster Beach Brewery & Tiki Bar and we WILL be back. This episode features our homebrewed Intergalactic Hop Star DIPA. Visit our website at BuffaloBrewsPodcast.comEmail: buffalobrewsPR@gmail.comFollow us on social media.Instagram: @BuffaloBrewsPodcast Facebook: @BuffaloBrewsPodcastX/Twitter: @BuffaloBrewsPod

Engelske Vidal Sassoon er Gun-Britts helt store idol. Han klipper med saks og ikke den ragekniv alle andre frisører bruger. Da hun hører, at han kommer til København, tager hun toget derover og ser ham klippe. Det er begyndelsen på et livslangt forhold. Hjemme i salon Brix i Aalborg , vil de ikke have, at hun bruger saks, så en dag tager Gun-Britt tager toget til København og søger job hos den største salon, hun kan finde på. I dette kapitel møder Gun-Britt også sin mand Torben Zeller. Vært: Anne Sofie Kragh Klipper: Leo Peter Larsen Redaktør: Michelle Mølgaard AndersenSee omnystudio.com/listener for privacy information.

Atualmente, o melão originado da fruticultura Irrigada de Mossoró é conhecido por sua grande qualidade. Hoje é 03 de junho, sou Narcélio Góes, Assessor de Agronegócios do Banco do Brasil em Mossoró – RN e falaremos sobre o cenário do Melão.   A produção de melão é desenvolvida com a captação de água subterrânea de poços e a implementação de sistemas de irrigação eficientes, garantindo o fornecimento adequado de água às plantações, mesmo em áreas áridas.   A irrigação e o controle de pragas e doenças são essenciais durante o ciclo de desenvolvimento do meloeiro. A colheita ocorre quando os melões atingem o ponto de maturação ideal, com base em critérios como cor, tamanho, formato e sabor. A pós-colheita inclui a classificação e o armazenamento, para garantir a qualidade e a conservação dos frutos.   O preparo de melão para exportação envolve várias etapas, desde a colheita, quando os melões devem ser selecionados e classificados de acordo com o tamanho, forma e características externas. No transporte, o foco é a qualidade e conservação. É fundamental garantir que o melão atenda aos padrões de qualidade exigidos pelo mercado internacional, incluindo aparência, tamanho, teor de açúcar (ºBrix) e ausência de defeitos.   Dependendo das práticas de produção e dos destinos de exportação, a lavagem dos melões pode ser realizada para remover restos de terra ou outros resíduos.   O transporte deve ser feito em condições de refrigeração adequadas, para prolongar a vida útil das frutas. É importante realizar um pré-resfriamento, reduzindo a temperatura o mais rapidamente possível para garantir que a temperatura da fruta se mantenha baixa durante toda a viagem. Para as variedades como Cantaloupe e Gália, o transporte deve ser feito a 0°C, enquanto para a variedade Charentais, a temperatura ideal é de 8 a 9 °C.   No Brasil, os principais estados exportadores foram o Rio Grande do Norte, Ceará, São Paulo e Pernambuco. Em 2024, o Rio Grande do Norte exportou cerca de 357 mil toneladas de melão, principalmente para a União Europeia, Reino Unido, Estados Unidos, Canadá, Chile, Arábia Saudita e Emirados Árabes Unidos. O estado é o maior produtor de melão do Brasil, com mais de 600 mil toneladas em 2024, e 59% da produção nacional.   Segundo o Comitê Executivo de Fruticultura do RN (COEX-RN), as exportações de melão potiguar podem crescer até 40% nos próximos três anos, caso seja viabilizada uma nova rota marítima direta entre o Nordeste e a China, a fim de reduzir o tempo de trânsito atual de 54 para 32 dias.   A China é atualmente o maior produtor mundial de melão, com média de 10 milhões de toneladas anuais. Apesar disso, em virtude de condições climáticas severas entre outubro e abril, os chineses ficam sem produzir a fruta, o que abre excelente janela de oportunidade ao melão brasileiro.   O melão produzido na área livre de Mossoró é a primeira fruta brasileira a ter autorização para comercialização com a China, há quatro anos.   O grande desafio do setor não é apenas a logística, mas também a limitação de trabalhadores para ampliar as áreas plantadas.   Em todas essas etapas de produção, o Banco do Brasil está presente, desde o preparo do solo, perfuração de poços para captação de água, aquisição de maquinário, construção de “packing houses”, até linhas de crédito específicas para comercialização e exportação.   Conte sempre com a assessoria especializada em agronegócios e com toda a equipe do Banco do Brasil. Fica a dica de crédito consciente e sustentável. Até a próxima.

CEO of Brix Holdings & Restaurant Expert, Sherif Mityas joins Bob Miller and Chris Michaels on the Morning News Express to talk about the proposed bill for no tax on tips for waiters and waitresses for the restaurant industry.See omnystudio.com/listener for privacy information.

Join us in this episode of The Acres U.S.A. Podcast, hosted by Taylor Henry, as we dive deep into sustainable farming and regenerative agricultural practices with renowned experts Steve Campbell and Dr. Will Winter. Steve shares his journey from ranching in Idaho to discovering the transformative effects of nutrition and grass finishing on livestock. Will recounts his evolution from conventional livestock practices in Kansas to founding a holistic veterinary practice. They cover a wide array of topics, including the importance of mineralization, the impact of diet on livestock health, grass finishing techniques, and the role of biological stimulants in improving soil fertility. Be prepared to learn invaluable insights on how to increase the productivity and sustainability of your farming practices. This episode also includes practical advice for young farmers and the significance of niche markets in modern agriculture. Don't miss out on these conversations if you are serious about taking your farming practices to the next level!Important Links from Today's Episode:Members site: https://members.acresusa.comAcres U.S.A. Homepage: https://www.acresusa.com/Access Eco-Ag 2024 Recordings: https://conference.eco-ag.com/24recordingsAcres U.S.A. Memberships: https://eco-farming.com/Dr. Winter's Website: https://www.willwinter.com/Steve Campbell's “Tailor Made Cattle”: https://www.tailormadecattle.com/Register for the “Farm Weird” Field Day: https://conference.eco-ag.com/farmweirdRegister for the “Viroqua On-Farm” Event: https://eco-farming.com/viroquaevent

Hvordan og hvorfor interviewede B.T. Henrik Sass Larsen om tiltalen for besiddelse af en ulovlig dukke? Tabloid spørger chefredaktør Simon Richard Nielsen. Hvem er skurken i TV 2-dokumentaren "Spillet om Børnene", hvor to fraskilte fædre fortæller om kuldsejlede samværssager - og hvor er dokumentationen? Tilrettelægger Majbrit Oddershede fortæller om sit arbejde med udsendelsen. Og så har Ekstra Bladets chefredaktør Knud Brix været på besøg for at tale om relanceringen af podcast-succesen Bandeland. Ugens medvært er journalist Thea Torp, freelance kulturanmelder og -skribent for Berlingske. Vært: Marie Louise Toksvig.

You can enjoy exclusive and intense erotic audio by grabbing your copy of the Sensual Awakenings App on the Apple Store, or downloading the very unofficial and unapproved Android version from WyldeInBed.com Taboo Temptations UnleashedElissa has finally broken free, leaving behind the chains of her unfulfilling marriage. Nursing a drink in a shadowy bar, she's lost in the haze of her newfound independence… until Brix walks in. Her estranged husband's best friend, the rugged and enigmatic Brix, ignites a fire within her she thought had been extinguished long ago.In this dark and deliciously taboo tale, explore the forbidden passion that reawakens Elissa, reminding her of what it truly feels like to be craved, desired, and utterly alive.Warning: This episode is packed with steamy, sinful, and emotionally charged moments that will leave you breathless. Listener discretion is advised.

Today I am joined by the Tactical Redneck for an update from the Holler Homestead at 12:30PM CT. Spring is springing here and we just had the LFTN Spring Workshop which was a resounding success! I also got tested for my vegetable quality and have some work to do on that. Featured Event: Midwest Preparedness Project Spring Event with Joel Salatin, Bear, and more. https://www.midwestpreparednessproject.com/ Sponsor 1: TheWealthsteading Podcast: InvestableWealth.com Sponsor 2: AgoristTaxAdvice.com Isolation Fencing on new pasture Yarrow is up Baby rabbits 4 wheeler broke Plant brix Wood chip mecca Red clover  Poison Hemlock Rose petal Stormy's swelling back down Hoof trimming in the future and youtibe vs reality Voice problem Rams on second rotation Herr Egyptian walking onion Broccoli success Restart the sunflower system in the carport Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift! Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

You can enjoy exclusive and intense erotic audio by grabbing your copy of the Sensual Awakenings App on the Apple Store, or downloading the very unofficial and unapproved Android version from WyldeInBed.com Taboo Temptations UnleashedElissa has finally broken free, leaving behind the chains of her unfulfilling marriage. Nursing a drink in a shadowy bar, she's lost in the haze of her newfound independence… until Brix walks in. Her estranged husband's best friend, the rugged and enigmatic Brix, ignites a fire within her she thought had been extinguished long ago.In this dark and deliciously taboo tale, explore the forbidden passion that reawakens Elissa, reminding her of what it truly feels like to be craved, desired, and utterly alive.Warning: This episode is packed with steamy, sinful, and emotionally charged moments that will leave you breathless. Listener discretion is advised.

You can enjoy exclusive and intense erotic audio by grabbing your copy of the Sensual Awakenings App on the Apple Store, or downloading the very unofficial and unapproved Android version from WyldeInBed.com Taboo Temptations UnleashedElissa has finally broken free, leaving behind the chains of her unfulfilling marriage. Nursing a drink in a shadowy bar, she's lost in the haze of her newfound independence… until Brix walks in. Her estranged husband's best friend, the rugged and enigmatic Brix, ignites a fire within her she thought had been extinguished long ago.In this dark and deliciously taboo tale, explore the forbidden passion that reawakens Elissa, reminding her of what it truly feels like to be craved, desired, and utterly alive.Warning: This episode is packed with steamy, sinful, and emotionally charged moments that will leave you breathless. Listener discretion is advised.

Barry Roubaix Recap and some PARIS Roubaix Cast: Leah Sanda, Tim Strelecki, and Robert Curtis The Road Is Dead Podcast is based on what happens when people visit a bicycle business and get to talking. Topics can range widely from riding, road cycling enthusiasts, cyclocross racing, gravel racing, road racing, professional and amateur racing, grassroots cycling and events, industry discussions and trends. While based in the greater Chicagoland area regular guests are from all over. Main focus is on US domestic cycling. Guests range from Pro cyclists, industry veterans, race promoters and announcers, to just cool people that walked in. Passionate discussion you won't hear in the cycling media - we don't tow company lines and we're not afraid to discuss rumors, tell you when something is bad, or otherwise do something the others would avoid.

You can enjoy exclusive and intense erotic audio by grabbing your copy of the Sensual Awakenings App on the Apple Store, or downloading the very unofficial and unapproved Android version from WyldeInBed.com Taboo Temptations UnleashedElissa has finally broken free, leaving behind the chains of her unfulfilling marriage. Nursing a drink in a shadowy bar, she's lost in the haze of her newfound independence… until Brix walks in. Her estranged husband's best friend, the rugged and enigmatic Brix, ignites a fire within her she thought had been extinguished long ago.In this dark and deliciously taboo tale, explore the forbidden passion that reawakens Elissa, reminding her of what it truly feels like to be craved, desired, and utterly alive.Warning: This episode is packed with steamy, sinful, and emotionally charged moments that will leave you breathless. Listener discretion is advised.

WOW is all iI have to say about this one. Such a cool talk with Master Distiller Caitlin, She is a beast for the Clear Creek brand. We talked all things from Brix to fixin tractors. Amazing time, and amazing spirits. Check them out at Clearcreekdistillery.com. or Hrdspirits.com.And don't for get our sponsorsFor the last time this year Texaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanour StoryRooted in Oregon since 1934, Hood River Distillers began by making fruit wines and brandies from the apples and pears that were going to waste as excess production from the valley's abundant harvests. Located along the Columbia River with majestic Mt. Hood as its backdrop, Hood River Distillers has been at its current bottling facility in Hood River since 1969. The company has expanded the plant for storage and made production line upgrades several times throughout the years. Although our core distribution began in the Pacific Northwest, we are currently producing close to one million cases per year, and distributing our products nationwide.HOOD RIVER DISTILLERS NAMES CAITLIN BARTLEMAY MASTER DISTILLERHood River Distillers, celebrating its 90th anniversary as the Pacific Northwest's largest and oldest distillery, is proud to announce the promotion of Caitlin Bartlemay to Master Distiller.Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy's Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University  earning her bachelor's degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest  (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn't. She started work there the week after graduation.“Caitlin's vigilant commitment to excellence in every facet of her job is one of the qualities that has made her such an exceptional member of our team,” said David Ballew, President and CEO, Hood River Distillers. “Her passion for quality and craftsmanship is evident in each product that she touches. It's only fitting that as we celebrate our 90th anniversary, we recognize Caitlin for her leadership in helping Hood River Distillers and its brands continue their heritage of quality in the Pacific Northwest.”“It has been a thrill to be a part of the Clear Creek/Hood River Distillers team and to have had the opportunity to share so many wonderful brands with our customers,” said Bartlemay. “The history of distillation at both Clear Creek Distillery and Hood River Distillers is one that combines pioneering personalities, exceptional products, and phenomenal teamwork. Whether we are continuing the legacy of the first American Single Malt, bottling spirits distilled from the bounty of the Pacific Northwest or creating new custom flavors to celebrate innovation in the whiskey category, I'm proud to lead this next generation of distillers.”

The Boyz are back for Season 4!! Talking all things informative, conspiracy, finances and music! Kirs lets us know you can't believe everything you hear, Spit talks hitting someone with a car, Brix talks AI and so much more on this weeks hit a crackhead filled episode of the Free Ain't Free Podcast!!

I had never tried a dessert wine till last year. I must admit they can be delicious and a great alternative to coffee. Vignoles is a high acid and high sugar white grape. Because of its high sugar content, it can be made into a late-harvest style sweet white, but is also produced into a dry and off-dry white wine. It is moderate in winter hardiness. Port wine is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is a sweet wine, and can be either a white or red wine. It can also be produced using two different processes. First is a “reductive” ageing process where the wine is aged in a sealed container and not exposed to air. Because of this, there is no exposure to oxygen and no evaporation. This produces a wine that is smoother on the palate and less tannic. The second style is matured in wooden barrels, and known as “oxidative” aging. Because is has some minimal exposure to oxygen and some evaporation, the wine that remains is slightly more viscous. Our second wine is not a true "Port" wine, but is made using the same grapes and process.Tonight, we are comparing: 2021 Stone Hill Winery Late Harvest Vignoles. I purchased this wine at the winery for $24. This is an estate-bottled wine from Hermann, Missouri. They report it had 29-degree Brix at harvest and the wine is bottled with 12.6% residual sugar. The wine has aromas of honey, peach, and floral, and has 9.7% alcohol. This wine was awarded 90 points in the 2024 Decanter World Wine Awards. Our second wine is a non-vintage Nightjar from Cooper's Hawk Winery and Restaurants. The wine pairs perfectly with chocolate or rich cheese. It has the flavors of black cherry, blueberry, dried fig, toasted pecan, and cocoa bean. It has a long finish with hints of fruit preserves and has 18% alcohol. This is a port-style wine made with a blend of Tempranillo, Touriga Nacional, Tinta Cao, Bastardo, Alvarelhao, and Souzao. All are traditionally used in Port wines. Part way through the fermentation process, brandy is added to the wine, which kills the yeast and raises the alcohol content. It also leaves residual sugar in the wine. Port-style wines are sweet and fortified wines. Nightjar cannot be called a Port because it is not made in the Duoro Valley, a region in northern Portugal. The wine cost $24.99. Next week we will compare a Malbec wine from Argentina with a Washington State Syrah.

What if life-work balance isn't a tightrope, but rather it's a scenic drive in your dream car? Systems are the road maps that keep you on course. Delegation is your pit crew making sure the wheels stay on. Slowing down is how you take it all in and enjoy your own success. When you implement smart systems you'll learn that success is not about perfection—it's about enjoying the journey. In this episode we learn: - map your success route with systems - create a weekly schedule that prioritizes essential tasks for work and life - delegate to your team by allowing them to follow your systems - block time on your calendar for non-negotiables like family, rest, and self-care - complete a task audit monthly and look for ways to eliminate busy work or outdated habits that don't align with your current priorities. - regularly review your systems and goals Business of Design® is your blueprint for running streamline projects and building a highly profitable interior design business. Get your business blueprint at https://businessofdesign.com/membership

*Non-Profit Farmers? Fred Williams and co-host Doug McBurney welcome Dr. Thomas Dykstra to discuss how an Agriculture Consultation can help farmers make a profit again! *The Natural: Dr. Thomas M. Dykstra is a PhD entomologist and agricultural consultant, and the lab director at Dykstra Labs in Gainesville Florida. Dr. Dykstra received his Masters in entomology from the University of Florida, where he investigated the neurophysiology of pheromone production in moths. He then received a Ph.D. in insect bioelectromagnetics under Dr. Philip S. Callahan at Florida.  *Microbes, Micronutrients & Pesticides: Find out why "Low BRIX farming" is expensive, and the pesticides negatively impact the soil by altering the microbiome. *Where Were the Smelling? "Insect Olfaction". (meaning how bugs smell things) has been thought to be a lot like ours. Hear about an alternative theory from Dr. Dykstra that at the very least, "passes the smell test". *Better Farming Better Food: While modern farming techniques, pesticides, and herbicides have increased the global supply of food, the quality of the food could be improved, and with modern technology, and common sense it can be! *Dragonflies Versus Botflies: Find out what's the fastest bug on earth, (or technically "fastest flying insect" in the sky). *Insects Versus Microbes: Find out the difference between bugs! *High BRIX Low BRIX foods: You can measure the BRIX of your vegetables and fruits using a refractometer, and following some simple instructions. *Farm Versus Academia: Hear what it's like teaching high BRIX farming to farmers versus speaking about it in academia. Tom's Favorite Bug? Hands down it's the Praying Mantis! Do you get it? Their hands are always up! Dr. Dykstra will be playing through the weekend, give him a hand... thank you, thank you very much... be sure to try the veal parmesan.

*Non-Profit Farmers? Fred Williams and co-host Doug McBurney welcome Dr. Thomas Dykstra to discuss how an Agriculture Consultation can help farmers make a profit again! *The Natural: Dr. Thomas M. Dykstra is a PhD entomologist and agricultural consultant, and the lab director at Dykstra Labs in Gainesville Florida. Dr. Dykstra received his Masters in entomology from the University of Florida, where he investigated the neurophysiology of pheromone production in moths. He then received a Ph.D. in insect bioelectromagnetics under Dr. Philip S. Callahan at Florida.  *Microbes, Micronutrients & Pesticides: Find out why "Low BRIX farming" is expensive, and the pesticides negatively impact the soil by altering the microbiome. *Where Were the Smelling? "Insect Olfaction". (meaning how bugs smell things) has been thought to be a lot like ours. Hear about an alternative theory from Dr. Dykstra that at the very least, "passes the smell test". *Better Farming Better Food: While modern farming techniques, pesticides, and herbicides have increased the global supply of food, the quality of the food could be improved, and with modern technology, and common sense it can be! *Dragonflies Versus Botflies: Find out what's the fastest bug on earth, (or technically "fastest flying insect" in the sky). *Insects Versus Microbes: Find out the difference between bugs! *High BRIX Low BRIX foods: You can measure the BRIX of your vegetables and fruits using a refractometer, and following some simple instructions. *Farm Versus Academia: Hear what it's like teaching high BRIX farming to farmers versus speaking about it in academia. Tom's Favorite Bug? Hands down it's the Praying Mantis! Do you get it? Their hands are always up! Dr. Dykstra will be playing through the weekend, give him a hand... thank you, thank you very much... be sure to try the veal parmesan.

On this week's MyAgLife in Fertilization episode, NEWAGE Laboratories' Jenny Garley explains how leaf brix measurements can be used to assess nutrient uptake in crops, particularly macronutrient uptake.   Supporting the People who Support Agriculture Thank you to this month's sponsors who makes it possible to get you your daily news. Please feel free to visit their website. Dormex (Alzchem Group) - https://www.alzchem.com/en/brands/dormex/ Deerpoint Group, Inc. - https://deerpointgroup.com/dpg-potassium-plus/ KIM-1C, LLC - https://www.linkedin.com/company/kim-c1-llc/

Every wine enthusiast has different preferences, behaviors, and levels of investment in their pursuit of great wine. A few years ago, Wine Intelligence identified six distinct consumer segments in the US market and we wondered “how can we tailor a message of sustainability to align with these differences?” Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer-form episodes help you learn about the latest science and research for the wine industry, these twice-monthly micro podcasts will help you share your dedication to sustainable winegrowing so you can show your customers that you share their values. In this Throwback Thursday Marketing Tip, we're revisiting the six wine consumer segments and giving you tips on how to most effectively share your sustainable story with each one.   1. Engaged Explorers Who are they: Young, adventurist, frequent wine drinkers who love to try wines from different regions and producers. Talk SIP: Tell them how you improve your soil quality and how the health of your land influences the characteristics of your wine. They'll love learning how nature impacts a high-quality wine.   2. Premium Brand Suburban Who are they: Mid- to older-aged enthusiasts who know a lot about wine. They may not be big spenders, but they can be die-hard loyalists. Talk SIP: Get technical! Talk about how fruit quality is measured (Brix, pH, and TA). They'll love the insight and attention to detail.   3. Contended Treaters Who are they: Mid- to older-aged drinkers who don't drink often, but when they do, they are willing to spend more. They are knowledgeable and involved, and look for an engaging story to relay to their social circles. Talk SIP: Give them fun sustainable tidbits to share with their friends, like a specific sustainable practice from your sustainable story worksheet. Worksheet for Print | Worksheet for Electronic Filling   4. Social Newbies Who are they: Young, new to wine, and rely heavily upon recommendations and valued information. Talk SIP: Stick to the 3 P's of sustainability: People, Planet, Prosperity. They'll love this 360° approach and be able to pass it along with confidence.   5. Senior Bargain Hunters Who are they: The largest segment of wine drinkers in USA. They have strong wine knowledge and tend to select from a narrow range of styles and brands to meet their expectations on value. Talk SIP: Talk value-driven sustainable initiatives like monitoring utility usage and recycling programs.   6. Kitchen Casuals Who are they: Very infrequent wine drinkers who stay close to what they know. Talk SIP: Stick to the basics of what sustainability is and how drinking sustainable wine is a win for the people and the planet. We are here to help you tell your customers how your brand protects natural and human resources with the Sustainable Story program. This simple yet powerful free tool helps you tell your own personal sustainable message. And it just got better with a new online course.  Go to the show notes, click the link titled Tell Your Sustainable Story to sign up, and start writing your Sustainable Story today!     Until next time, this is Sustainable Winegrowing with the Vineyard Team. Resources: *** Tell Your Sustainable Story Online Course *** Marketing Tips eNewsletter Sustainable Story | Print Sustainable Story | Electronic What's your Sustainable Story? Whitney Brownie | Get YOUR Sustainable Story Featured Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member

Field Trip: Fred Williams and co-host Doug McBurney welcome Dr. Thomas Dykstra to discuss Regenerative Agriculture, Bioelectromagnetics, the decline of efficient function in the creation, and solutions. The Natural: Dr. Thomas M. Dykstra is a PhD entomologist and agricultural consultant, and the lab director at Dykstra Labs in Gainesville Florida. Dr. Dykstra received his Masters in entomology from the University of Florida, where he investigated the neurophysiology of pheromone production in moths. He then received a Ph.D. in insect bioelectromagnetics under Dr. Philip S. Callahan at Florida.  5G & Honeybees: Find out from the expert what's happening with the honey bees, and if it has anything to do with the electromagnetic energy associated with modern communications. BRIX, Dr. Brix & Healthy Plants: Find out why garden variety pests typically do not eat healthy plants, and how you can find out if your plants are healthy enough to go organic & forgo pesticides!

Field Trip: Fred Williams and co-host Doug McBurney welcome Dr. Thomas Dykstra to discuss Regenerative Agriculture, Bioelectromagnetics, the decline of efficient function in the creation, and solutions. The Natural: Dr. Thomas M. Dykstra is a PhD entomologist and agricultural consultant, and the lab director at Dykstra Labs in Gainesville Florida. Dr. Dykstra received his Masters in entomology from the University of Florida, where he investigated the neurophysiology of pheromone production in moths. He then received a Ph.D. in insect bioelectromagnetics under Dr. Philip S. Callahan at Florida.  5G & Honeybees: Find out from the expert what's happening with the honey bees, and if it has anything to do with the electromagnetic energy associated with modern communications. BRIX, Dr. Brix & Healthy Plants: Find out why garden variety pests typically do not eat healthy plants, and how you can find out if your plants are healthy enough to go organic & forgo pesticides!

Today the Chicks discuss the insane Toronto crash, the latest from DOGE, and why Deborah Birx can still suck it.Department of Retirement Efficiency? YES Join Bulwarks “First 100 Days” webinar FREE at https://knowyourriskradio.com – Thursday, March 20th at 3:30 PM Pacific!No one eats perfectly, fill your nutrition gaps the easy way with Field of Greens! Code CHICKS at https://FOGChicks.com to save 20% off your first order.Visit https://CoatDefense.com Save 15% off your entire order when you use Code CHICKS at checkoutShop the first-ever MEGA Sale going on now.  Code CHICKS to save at https://MyPillow.com/Chicks plus get free shipping on every order! 

“I believe in my heart and in my core, it's all because I had to get me together. So this right here, this is what I am on the inside. What you see in here, what you feel when you walk in—this is what I feel on the inside.” In this deeply personal and inspiring episode of Detroit is Different, we sit down with Mikiah Glynn, the visionary owner of Brix Wine, to explore the journey that led her to create one of Detroit's most inviting and community-centered wine spaces. A third-generation Detroiter with roots stretching back to Alabama and Tennessee, Mikiah grew up in a household of 13 siblings, surrounded by music, community, and entrepreneurship. Watching her mother run a successful daycare business while cooking unforgettable meals for the family, she learned early on that building something of your own requires passion, resilience, and love. Her introduction to wine at age 21 sparked a curiosity that grew into a full-fledged passion, leading her to launch Brix, a place where wine, culture, and community come together. But success didn't come without setbacks—when the original Brix location closed, it forced Mikiah into a period of deep reflection, healing, and personal growth. Through prayer, meditation, and grief work following the loss of her mother, she emerged stronger, ready to bring Brix 2.0 to life with a renewed vision. Now, she's not just running a wine bar—she's building a movement, creating a space where Detroiters can gather, connect, and celebrate their culture over a glass of thoughtfully curated wine. With plans to add a nonprofit component featuring a community garden and farm-to-table programming, Mikiah is proving that wine is more than just a drink—it's a story, a connection, a legacy. Tune in to hear her candid reflections on entrepreneurship, spirituality, and the power of reinvention, and discover why Brix is more than a business—it's a love letter to Detroit. Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com

1-28-25 We're hanging out with Traci Kufuss tonight, and talking about mead making, and putting recipes together. She's brought a couple of her recipes to share, and we'll dig into the mechanics of mead recipes and getting it to come out well. Traci Kuhfuss comes to us from Texas by way of Arizona. She ís been active as a homebrewer and mead maker for 20 years now, participating in brew clubs and competitions in all the places she has lived and traveled.. Traci is a professional graphic designer who loves making mead. Traci got into brewing once upon a time, she was newly divorced and her friends were all getting married and having kids. She was bored with sitting at home with nothing to do. Her friends got her a home brewing kit that year for Christmas. She made her first beer that New Years Eve. She eventually joined a homebrew club and was introduced to mead. She started making mead then and winning more medals with mead than beer. She has been consistently winning awards since 2005 to include many BOS wins such as Great Arizona Home Brew Competitions, Orpheus Cup, Queen of Beer, and Mead Stampede. After moving to Texas, she briefly dipped a toe in the commercial realm but went back to the homebrew scene. She has even helped with Texas Rivers Distilling in advising how to make good mead to make award winning Honey Creek Honey Spirits. Which took a silver medal in February 2023 at the San Francisco World Spirits Competition. She has been involved in many competitions including The Great Arizona Homebrew Competition and The Great Arizona Mead Competition when she lived in Phoenix, Arizona. Upon moving to Texas she became involved in the local Houston homebrew scene with her clubs the Cane Island Alers and Sugarland Imperialists, helping to grow the mead community & assisting in Operation Fermentation. Traci also ran the Texas Mead Cup from 2019 to 2023 and has new plans to grow the mead judging pool and assist other Texas clubs in growing mead entries in their competitions. Here are a couple recipes she's made: McNutt Rum Amburana (Multi BOS mead) For 3-4 Gallons 12lbs Macadamia Nut Blossom Honey Water to 35 BRIX (1.153SG) Yeast: D-47 5 grams (If you are in a climate too finicky you can use Lutra or EC1118) Bloom yeast with GoFerm and Fermaid O (Follow dosing for your size batch) Mix your honey and water, start measuring gravity once you have added 1.5 gallons. Keep adding until you get to 34-35 BRIX Add your bloomed yeast and get some oxygen in it. After fermentation is done (I finish at 1.030-1.040, 14-16%) Add your rum soaked amburana wood. Add amburana to white rum; use 5-6 wafers from a spiral. a little amburana goes a long way. Add the amburana to your racked, stabilized and clarified mead. TASTE IT DAILY. Pull when you are almost to where you want the flavor to be as it will continue to bloom flavors. Very little acid adjustments, but adjust to where you like it. Red Pyment (Terroir of the White Box) For 3-4 Gallons 12lbs Orange Blossom Honey 1 Box of Water to 33 Brix (1.1437 SG) Yeast: 5grams 71B Bloom yeast with GoFerm and Fermaid O (Follow dosing for your size batch) Mix your honey and water, start measuring gravity once you have added 1.5 gallons. Keep adding until you get to 34-35 BRIX Add your bloomed yeast and get some oxygen in it. ***add 10-12 cubes of Hungarian Oak to ferment on*** Finish at 10 Brix (1.040 FG) Yes it is sweet, the oak will help offset the sweetness. Rack/stabilize/clarify Join us to talk mead with Traci, and explore making better mead.   This player will show the most recent show.  [break] To listen live, you can find us on Youtube (Youtube starting 1-15-25), Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on!

In the FARMERS HELPING FARMERS PODCAST Episode 21, Dan Fox sits down with WA farmer Rob Hetherington who is seeing a lifetime of soil study come to fruition on the Lake King farm he runs with his wife Judi and son Daniel, Kate and family. This is a fascinating and indepth discussion with an experienced farmer and Wheatbelt NRM Soil Health Champion who was a guest speaker at VicNoTill's 2024 Food for Thought Conference. Rob discovered a long time ago that calcium was the limiting factor to his soil health on the cropping farm that has been in his family since 1946. Rob and Judi took over the management of ‘Walma', named after Rob's parents Wally and Mary, in 1983. They grow multi-species for a dairy as part of an ongoing arrangement, as well as winter grains and opportunistic summer crops. Using his scientifically-geared knowledge he identified calcium, along with some phosphate, as being the first step to bringing their whole system together. Calcium has stimulated their root, stem and foliage growth, helped build stem strength in crops and made them more resistant to attack by disease or insects and helped raise Brix levels which helps them withstand frost. Rob's most important lesson of all is understanding that knowledge is power. "In the regenerative space there's a lot of talk out there that you've got to look after the soil biology, so put a crop in with minimal fertiliser or no fertiliser. This might work on some areas and you might get away with it one year. In the long term though, it's a downward spiral. I know that because I've experienced it myself. It's a matter of knowing the chemistry and the biology, finding that knowledge and moving forward from there. At the end of the day, farming is all about mineral energy and controlling conductivity and knowing what to apply and where to apply it to get those reactions happening.”

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Recorded Live from The Ton of Brix, London on Saturday 21st December 2024. Tracklist: TBC

Have you ever had an Ice Wine? It can be a great wine to pair with dessert. What is Ice wine? It comes from the German word Eiswein. It is a sweet wine made from ripe and healthy grapes that are picked after being allowed to freeze on the vine. The grapes are pressed while frozen resulting in a juice with a higher sugar content. Canada is the world's leading producer of ice wine where they have trademarked the term “Icewine.” Onterio is the leading province in Canada for the production of Icewine, and Canada has strict rules on its production. It must be naturally frozen. The air temperature must be -8 degrees C/17.6 degrees F or less during the harvesting and pressing of the grapes, which must be a continuous process. The grapes must not have less than 35 Brix sugar and the bottled wine must have at least 100 g/l residual sugar. All Icewine is a varietal wine and must be Vinifera grapes or the French hybrid Vidal Blanc.The bottles are typically 375 milliliters, or half the size of a normal wine bottle. Some of these wines are not cheap. They are more expensive because the wines are not easy to make, the yields are lower, and there are many risks in making them. First, the grapes can rot or animals can eat them. Then after harvest, yeasts or bacteria on the grapes can affect the taste. Also, the grapes and processing must also occur in the cold and normally at night.What is Brix, pronounced “Bricks”? It measures the amount of sugar in the grapes. It is measured by a handheld refractometer and is measured in degrees. Each degree equals 1 g of sugar per 100 g of juice. A typical white wine has between 20- and 24-degrees brix and red wines between 22- and 26-brix. Sparkling wines range around 17- or 18-brix. The alcohol potential of the wine can be calculated from the Brix by multiplying the degrees of brix by between 0.55 to 0.65. Higher alcohol levels can be achieved by adding sugar during the fermentation process.Tonight, our two wines include: 2023 Northwind Vidal Icewine, purchased at Costco for $19.99. It has 10.5% alcohol. It has aromas of wildflower honey, candied orange peel, and lychee. Flavors of pineapple, peach, and honey. High sugar is balanced by high acidity. NV Cooper's Hawk Ice wine, purchased at Cooper's Hawk for $29.99. Aromas of apricot, peach puree, ripe pineapple, candied mango, butterscotch, and honeycomb. Similar on palate with a burst of tartness on the finish. Pairs with Crème brulee and pineapple cake. 13.5% alcohol. Next week we will have something a little different. We will sample a few wine-based cocktails to help you get ready for Christmas.

In this inspiring episode of The Light Watkins Show, Light sits down with transformational health and fitness coach Brix Glover for an honest and motivating conversation about achieving lasting change. Brix turned his own life around by losing 150 pounds, going from 360 pounds to stepping on stage in a fitness competition with a six-pack. Now, he's on a mission to help others take charge of their health and transform their lives.Brix shares his journey and breaks down the realities of weight loss, emphasizing the power of small, sustainable habits over extreme measures. Listeners will learn the importance of creating "non-negotiables" in their routines, such as tracking food intake, setting boundaries with late-night snacking, and being intentional about their environment. Brix also dives into the emotional side of transformation, explaining how mindfulness and reframing failure can help conquer emotional eating and build mental resilience.The episode highlights practical strategies for better nutrition, like understanding calorie deficits, choosing whole foods, and even navigating fast food options in a healthy way. Brix and Light also discuss the critical role of sleep, the value of consistency over perfection, and how small wins can create momentum for bigger changes.Whether you're just starting your fitness journey or looking for inspiration to stay on track, this episode is packed with actionable advice, heartfelt insights, and powerful reminders that transformation is about so much more than just the number on the scale. Tune in for an uplifting and empowering conversation!Send us a text message. We'd love to hear from you!

Brix Holdings CEO Sherif Mityas, the leader of a group that includes Red Mango, Smoothie Factory + Kitchen, Souper Salad, Orange Leaf, Humble Donut Co., Pizza Jukebox, Friendly's, and, most recently, Clean Juice, joins QSR editorial director Danny Klein to dive into the workings and inspiration anchoring the portfolio, as well as the state of franchising, investing, consumer preference, and much more through a wide-ranging discussion around restaurant growth and the keys to staying ahead.

Stacy Brix, a board-certified family nurse practitioner with a passion for perimenopause, joins Heather to challenge outdated misconceptions and bring clarity to a critical phase in women's health. Discover how her professional journey and personal experiences have led her to focus on hormone replacement therapy (HRT), shedding light on the often misunderstood benefits it offers beyond symptom relief. Together, we aim to equip women with the knowledge and confidence to make informed decisions about their health, while addressing common hurdles like misdiagnosis and inadequate care that many women face. By tackling the persistent fears linked to the Women's Health Initiative study, we highlight the broader health benefits of HRT, encompassing heart, bone, and mental health improvements.Navigate the perimenopausal journey with evidence-based support as Stacy shares essential insights on questions to ask your healthcare providers. Discover why many women might not need to seek out expensive specialty clinics or hormone tests and learn how primary care providers and gynecologists can often offer the necessary guidance. Stacy's commitment to holistic health coaching and lifestyle changes provides a fresh lens through which to view the often perplexing wellness space. With valuable resources and contact information, including her Instagram handles, Stacy reinforces the importance of informed voices in the wellness industry, leaving listeners empowered and inspired.Click HERE for Stacy's websiteFind Stacy on IG HEREI would love to hear from you! What did you think of the episode? Share it with me :) Let's Be FriendsHang out with Heather on IG @greenpalettekitchen or on FB HERE.Let's Talk!Whether you are looking for 1-1 nutrition coaching or kitchen coaching let's have a chat. Click HERE to reach out to Heather.Did You Love This Episode? "I love Heather and the Real Food Stories Podcast!" If this is you, please do not hesitate to leave a five-star review on Apple or wherever you listen to podcasts.

So, would you believe it. Today I chat with guitarist and vocalist Brix Smith Start on A Year In Horror. Yes! Her from The Fall, The Adult Net and Brix & the Extricated. This is what it's all about. The film she wanted to cover was Steven Spielberg's 'Duel'. For me the best ABC movie of the week that there ever was.Brix // The Fall // The Adult Net // Brix & the Extricated

Is it true that pests won't attack healthy plants? Can you really determine the health of your plant through one simple measurement? And where did these ideas come from?NEW FROM Empress of Dirt: DIY Bee House Using Scrap Lumber

On Episode 84 of the podcast, we welcome guest co-host Brandon Larouche, program owner at 603 Brix, a New Hampshire charity organization dedicated to building positive childhood experiences one LEGO® donation at time. And later we reprise an interview with Prevent Child Abuse America Chief Strategist Jennifer Jones, keynote at Children's Trusts 12 Annual Strengthening Annual summit, about her co-authored Theory of Change for Primary Prevention in the US and how we can center families in the of building stronger communities. Support the showLISTEN on Spotify, Apple, or wherever you get your podcasts. Ask your smart speaker to play NH Family NOW!

If you are dealing with vine mealybug in your vineyard, you are not alone. Kent Daane, Cooperative Extension Specialist at the University of California Berkley studies different types of mealybug populations across the globe. Kent covers organic and conventional strategies, ways to increase the presence of generalist and specialist natural predators, and the importance of establishing refugia for beneficials. His latest work focuses on area-wide management tactics. Looking to the European Grapevine Moth eradication program as an example, Kent sees an opportunity to decrease vine mealybug populations through neighborhood driven monitoring, trapping, coordinated sprays, and mating disruption. Resources:         119: Vine Mealybug 101: Species Identification, Lifecycle, and Scouting to Create an IPM Program 130: The Biological Control of Vine Mealybug Using Mealybug Destroyers and Anagyrus Wasps Biology and management of mealybugs in vineyards Ecology and management of grapevine leafroll disease Impacts of Argentine ants on mealybugs and their natural enemies in California's coastal vineyards Insecticides for a mealybug and a carpenter moth on vine trunks, 2023 In-season drip and foliar insecticides for a mealybug in grapes, 2023 In-Season Drip and Foliar Insecticides for a Mealybug in Grapes, 2021 Kent Daane Mealybug transmission of grapevine leafroll viruses: an analysis of virus–vector specificity Sustainable Control tools for Vine Mealybug UCCE Napa Viticulture Extension Leaf Hopper site Vineyard managers and researchers seek sustainable solutions for mealybugs, a changing pest complex Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Craig Macmillan: Welcome to Sustainable Wine Growing with Vineyard Team. Our guest today is Kent Daane. He is a Cooperative Extension Specialist with the University of California, Berkeley, and he works primarily out of the Kearney Agricultural Research and Extension Center. And today we're going to talk about a number of topics. Thanks for being on the podcast, Kent. [00:00:17] Kent Daane: Craig, thanks. I'm happy to be here. [00:00:20] Craig Macmillan: Let's dive in on one pest that everybody's interested in, continuing to be interested in, and you may have some new insights or newer insights on this. Let's start with mealybug management. Kind of what's the state of the art in that topic right now? [00:00:33] Kent Daane: Yeah, that's been the number one question I've been getting for many, many years now. It is an invasive pest. We know it came in, probably being brought in by a grower down in Coachella Valley. It has since spread into the San Joaquin Valley, Central Coast area where you are, Napa Sonoma, and it's been found now in Oregon. Just like Napa, Oregon has attempted an eradication program. And probably just like Napa, most likely it's not going to work. It's a very, very difficult insect to kill 100%. I mean, I can come up with all kinds of different programs, soft programs, hard programs, expensive programs, inexpensive programs, where I can suppress that insect pest. It's very difficult to remove it from a vineyard. And that becomes important when you think about the kinds of damage we're worried about in Central Coast wine grapes. Pretty much anywhere where they're looking at grape quality. But especially in the cooler regions. So, this insect, this mealybug, is one of many mealybug species. that is a vector of grape leaf roll associated viruses. And this is the primary reason it grows to such high pest status. So for the most part, the growers can knock its levels down far enough that it's not in the grape clusters or it's rarely found in the grape clusters. That's more of an issue for table grape growers. It's a cosmetic pest. When you look at some of the Regions in the San Joaquin Valley where they're growing a lot of table grapes Kern, Tulare, Kings, Fresno, counties, there's enough heat accumulation and these grapes are harvested early enough in the season that they can still build up their Brix. They can still get a very good grape to market. Even when there's some vinely bug on the vine, they just don't tend to be as impacted by this leaf roll pathogen as our wine grapes. When you get into regions like San Luis Obispo, Napa, Monterey, Oregon, where they really are trying to hold those grapes on the vine for a longer period of time, trying to build up the bricks levels. That's where this. pathogen causes so much damage. [00:03:06] Craig Macmillan: most of our growers are already going to be familiar with this, but what kind of damage does the vine mealybug cause? It's so, so terrible. [00:03:12] Kent Daane: So the vine mealybug, besides being a vector of this pathogen, is also a direct pest of the grapevine. It can feed on the roots, on the trunk, on the leaves, and in the fruit. When this first hit California, we were working on it primarily as a San Joaquin Valley pest. growers that were putting on, you know, the products of the day dimethylate, lanate. If they were missing , the, target window where that pest was exposed, we would see thousands and thousands of mealybugs, not just per vine, but sometimes a thousand millibugs per leaf. It was causing defoliation. It was causing the berries to raisin on the vine. In South Africa, populations were getting so heavy. It was killing the vines themselves. How many people out there 20, 30 years ago were spraying so many neonics as we're saying today? We weren't doing that. now really, we were spraying for leaf hoppers as our number one pests followed by mites in case there was a flare up. It changed what we were doing in terms of pest management. In fact there's a group of us working internationally. Not just on the vine mealybug, but other mealybug species, because we've seen vine mealybug, grape mealybug, citrus mealybug, all becoming more problematic over the last decade. And we're, asking that question, why? What has gone on? And one of the thoughts we've got, not yet shown, but one idea is that we just sprayed so many of these, these newer chemicals that the mealybugs are developing resistance, The natural enemies are not, and we're seeing an escape of some of these mealybug species in now a, to them, a pesticide lessened environment. [00:05:10] Craig Macmillan: speaking of biological control, so this is an invasive pest, came from outside the U. S. That's the kinda the classical biological control problem. the pest comes, but its natural enemies don't come with it. there are some natural enemies of vine mealybug in the United States. [00:05:24] Kent Daane: Yes, they are, and I don't want to go too deep in the weeds on this, but this is new, very exciting to me. I did an importation program, that's a classic biocontrol program, where we go to the pests, origin, we look for natural enemies and we bring those back to the United States. Growers can't do that. It's got to go into quarantine. We have to study those natural enemies. Sometimes for years to make sure that they're not going to do any harm. The classic example people think about is I've got a problem with rats. And so I bring in a weasel, the weasel kills all the rats, and then starts going after my chickens. We don't do that anymore. Classic biocontrol is now much more modern. We've got all kinds of protective barriers against making a mistake. In fact, I think that we've gone a little bit too far. I think we're overly cautious. Bringing this back to the Vine melaybug, I imported material from Europe, from Israel, from Egypt, and from South Africa. We were finding mostly the same species in most of these different regions. The two most important species at that time were called Anagyrus pseudococci, which is The well known parasitoid that you can purchase from insectaries. The other one is Coxydoxinoides peregrinus, no common name on these insects. Both are established in California. When I did this work, we noticed a difference between the anagyrus near species Pseudococci that we were getting in Sicily and Spain with the material that we were getting that had already been established from Israel and what we're finding in northern Italy. Working with a taxonomist, Sergei Trapitsin he found some significant differences between these. And later on after both were imported in the United States determined that these were two species, one still Anagyrus pseudocoxi and one Anagyrus vladimiri. So sometimes you'll see insectaries selling Anagyrus vladimiri and you think, Oh, I want that. That's different. It is different, but both are established in California. We're actually going to do a followup study. now in collaboration with this international group to find out what we've got in California. I suspect we've got both. Now, why is this exciting? Because at the time we were doing this work, we felt like the parasites were different, and we felt that these different groups that we were importing, maybe one had co evolved with the citrus mealybug, And the other with the vine mealybug. And we had already done some work with the vine mealybug, molecular work, looking at its relationship to each other around the world. and their names are, scientific names would be citrus mealybug, planococcus citri. Vine mealybug, we knew as planococcus ficus, which means, Ficus tree, fig tree. And we were showing that this group was, they had an outlier and ours was the outlier. And then working with this international group, they said, look, back in the fifties, there was a planococcus vitis. And I think what you've got, what we've got on vines, is the vine mealybug. But not in Iran and Iraq at that time. And, and maybe in that Mediterranean region Israel, Egypt, Iran, Iraq, Turkey the Mesopotamian region, I think is what it is. Maybe there are some parasites there that we didn't have. Certainly, my colleague in Egypt and more parasites than we were finding in Europe. We just weren't able to get them all to establish in colony in quarantine. So it opens up the window that, that maybe there's something still out there. At this point in time, I say in all the countries where vine mealybug is reported as a problem, that's most of Europe Mexico, South America South Africa. We have the best of those parasites. We just want to delve deeper into what are we seeing in Turkey? How does that match up with what we know is in Egypt? And I do have colleagues in Iran. It's just harder for me to go there. [00:10:09] Craig Macmillan: right, of course. so this makes me think, is it possible that we have mixed populations of these mealybugs in California on the same plant, so it's different areas? [00:10:17] Kent Daane: So that's the project we're working on with this international group. What we decided to do in a three part approach is to first find out what everyone's got. The assumption is that in South America, In the United States, North America, we have got single invasion events. Our guess is that it arrived in the U S in Coachella and Mexico at the same time. We're pretty sure that the population they have in Peru is from California Yeah, they were bringing nursery wood in and lo and behold, they found vine mealybug. We went down to look at a nomatode problem to be honest with some UC California researchers. And we found that they had some mite problems at the same mites that we've got in North American California. So they were probably not being very cautious in what they were importing. So we're assuming that South America's got this California group which came from Israel. We know Israel and Egypt have something very similar, but it's different than most of Europe. South Africa is similar to Portugal and Spain, which makes sense with the trade routes that were going on in the 1960s. What we're guessing is that The European groups, there probably are, there's reported failures of vine mealybug mating disruption in some European areas. And we think that probably is this other mealybug that is probably in Turkey. So it's all very exciting to me, kind of delving deeper into the weeds on this. But the first part of this international group, again, a great group of people, Europe, South America our first part is what do we all have? Our second part is what we're doing a grower survey that we actually sent to the vineyard team and they spread out to some growers as well. What are, what are growers using to control the mealybug? Because maybe with some of the, we find out what it is and maybe growers are working harder to control our vine mealybug than say that the fig millebug which appears to be what they've got in most of Europe. Remember when I started the foreign exploration when I was in Spain growers would tell me yeah we've got the vine millebug but it really is not much of a pest. Citrus millebug on vines is more of a pest. Well they probably have that fig mealybug but [00:13:01] Craig Macmillan: Ah, [00:13:01] Kent Daane: You know, taxonomically, it looked to us like the vine mealybug.And I hope I'm not throwing all these things out and it's confusing. So, second part, that is, the survey. What do you have and what are you using to control it? And if it matches up that, yeah, what we've got is the one that's more difficult, that fills in a lot of boxes. Third and fourth part are now looking at the natural controls. What parasites are you getting coming off of this? What parasites are in your region? And how do they respond to the pheromones that we know are out there? So if they're not, if they're responding to both citrus and vine, maybe that's an indication that it's this other group. If they're not responding at all, or weakly, yeah, we've, we've got three or more distinct species. And we can't tell them apart, but maybe the parasites can. [00:13:56] Craig Macmillan: this is kind of a practical question. hoW do you monitor parasitic wasps? They're tiny. They live in refugia. They then come out and plant their eggs in their host. that seems like a really hard thing to do. [00:14:10] Kent Daane: That's an absolute fantastic question. So let's look at that most common parasite, Antigyrus Pseudococci slash Vladimiri. So what we found over the years is that it does a great job on mealybugs that are exposed in the fruit, on the leaves, on the cane. By the end of the season, if you're not putting on a lot of contact chemicals, you're getting greater than 40 percent parasitism. Very easy to see, [00:14:43] Craig Macmillan: Right. [00:14:43] Kent Daane: doesn't do very well against the mealybugs under the bark, because it's got this searching behavior where it's got to get on top of the mealybug, determine how big it is, do I want to put a an egg that's not fertilized in that, which would be a male, and they need smaller mealybugs for that. Do I want to put an egg which is fertilized? In that, that will become a female parasite that needs larger host. [00:15:09] Craig Macmillan: the same insect, the same parasite has the ability to do either. [00:15:13] Kent Daane: Yes. [00:15:15] Craig Macmillan: Wow. [00:15:15] Kent Daane: again, this is really a neat subject and I hope I don't bore the audience too much. But, a lot of these parasites that become important for mealybugs they have this little sac, so you've got your oviduct going to your ovarioles, in the female. And right around the oviduct area, before it splits into the two ovarioles, you've got this little sac called the spermatheca. unlike humans, where the sperm goes in and Seeks out the eggs and fertilizes it. The sperm go in and the female parasite stores them in the spermatheca. And then as the eggs are mature and ready to go down, oviduct and get ready to be oviposited into the mealybug, the female decides to fertilize the egg or not fertilize it. And if it's fertilized, it becomes a female. If it's not fertilized, it becomes a male. And that allows her to determine what the host size is, because the females are bigger than the males. And so she will walk up and down. and size that mealybug and say that this, this mealybug is a good enough size that this is worthy for me to put a fertilized egg in and that will become a female. Or a second in store mealybug, she'll say, this really isn't that good of a mealybug host. So I'm going to put An unfertilized egg, and that will become a male. And that was, going back to this Anagyrus Vladimiri versus Pseudococci, that was the most important difference that we found in this Sicilian and Spanish group of Anagyrus, was that they would oviposit and put females in smaller hosts than the male. earlier parasite which probably evolved on the citrus mealybug. So going back to this question because I do go off on different tangents. How do you sample for these things? So it's really easy to find a mummified mealybug on a leaf. But remember what we're doing. We're spraying now a lot of Movento and we're spraying a lot of the Neonics regardless of its Admire, Platinum, or generic derivative. They're all good materials. and maybe you're putting on an IGR like a plot, again, all good materials, Assail, all good materials. What they tend to do is work really good against the mealy bug, which is exposed on the leaves. Our systemic materials are really good at going out to the leaves. Our contact materials, our IGRs, the neonics, that are contacts kill the mealybug that's exposed. All of these materials do less of a good job with the mealybug underneath the bark. we're not getting a true indication of what these parasites can do because we're killing the host that's the best location for them to attack. So that means to really find out what's going on, you got to strip bark oftentimes. So now you're looking at parasitism in that region of the vine that the parasite doesn't like to be. Now, if we add to this, this other good parasite, which is the coccidoxoenoides peregrinus, we really liked to bring this in because it attacks the very, very small stages of the mealybug, the first and the second instar. It's sometimes a small third, but really it's focused on the second instar. [00:19:05] Craig Macmillan: Got it. [00:19:06] Kent Daane: It's in California. You can find it, but it's really hard to find out what impact it's got because it will parasitize the mealybug and will cause the parasitized mealybug to die. to feel sick and to seek out some area for protection because the anagyrus if you see that mealybug parasitized on the leaf causes that mealybug to kind of glue itself down to the leaf You have to flip that thing to get it off the leaf. A mummy is a dead mealybug which sticks to the leaf. The coccydox anoides causes the mealybug to find a place of protection because it doesn't stick it to the leaf. So it often times goes to the trunk, or goes to the stem, and eventually falls off the vine, and will pupate down into the ground. And so to sample for that one, you have to collect them as first or second instars live, bring them back to the insectary, and rear them out to the parasite, which is just really a lot of work hard to do. so these things are far more difficult to do. Sample four, then going out and counting, you know, aphid parasites, which are just out there as little brown mummified aphids. [00:20:29] Craig Macmillan: it sounds like this would play a role in my timing of my insecticide applications, whether it's Spirotetramat or Neonic or One of the programs that I think is common is to have spirotetramat on top and have a myothiamethoxam soil applied. Does that sound right? [00:20:47] Kent Daane: Yeah, that sounds right. I mean, they're both good products and they're doing what they're supposed to do. they're killing the mealybug. And when the timing is right, they're getting out there before the mealybug. So as the mealybug is going out towards the leaves. You know, they're probably doing a better job than the parasite will do on its own. Now, if you are an organic grower and you can't use those materials, then timing does become a little bit more critical because you're putting on, oftentimes, organic materials every 10 to 14 days because they've got a shorter residual. So on those you may want to, you know, work your timing around to avoid to give it a window of opportunity some of these natural enemies. There you're looking on the leaf, you're looking for mummified mealybugs. You know, are, do I have some of these good natural enemies in the field? You're looking for the mealybug destroyer, or one of the other beetles. Green lancelings are also doing a pretty good job. So you're monitoring those. And maybe you're deciding, I've got a lot of good activity maybe I should wait to put on pyganic or one of the other materials, which is broad spectrum give the other parasites a chance, a cycle, to see what their impact's going to be on that millibug population. Or maybe you're going to leave every fifth row unsprayed to let the parasites come back in and then hit that row later. So you've got a chance for those natural enemies to move the just sprayed vines. [00:22:22] Craig Macmillan: That was going to be my next question is what is the refugee situation for these parasites? Do they come into the vineyard, do their thing and then leave? Do they come in when there is host and then they hang out in the vineyard for the rest of the season? Do we know? I'm just thinking about ways that I can preserve, conserve those parasites as much as possible so that they're there when I need them. [00:22:45] Kent Daane: That's a great question, Craig. And let's break this apart into two different areas. Let's talk about First, the generalist predators that I just mentioned, the green lacewings, a good mealybug predator against the smaller mealybug stages. A lot of the things we do to enhance natural enemies will enhance generalist predators. So that's where your cover crops come in. That's where your pollen and nectar come in. You'll increase generalist predators. Ladybird beetles, green lacewings, minute pyre bugs, those can all attack and kill. That same group of cover cropping that brings in the gentleness predator may have little impact on the specialized parasitoids. Things like the anagyrus and the coccidocsinoides, what they want is the mealybugs. And not all mealybugs will do. They really want the mealybugs that are better hosts for them. So, they tend to get everything they need out of that pest population. They can host feed. They can stick their ovipositor into a mealybug, turn around and feed on some of that exudate, some of what's being bled. The mealybug creates honeydew. That honeydew, instead of trying to plant a cover crop for honeydew, that honeydew serves as a food to increase the longevity of those parasitoids. And as the mealybug density goes down, the parasite numbers should go down as well. Now there are different kinds of food sprays that we hope to look at that oftentimes do help increase both generalists and perhaps specialist natural enemies. [00:24:46] Craig Macmillan: Hm. [00:24:46] Kent Daane: The number one thing you do to to enhance beneficial insect numbers is to watch the broad spectrum insecticide sprays or to time them where you're not spraying, you know, all 100 acres at the same time, but you're leaving a refugia so they can move back in. [00:25:08] Craig Macmillan: Interesting. So, I might be looking at something and saying, okay, I am going to have to take some action here. I'm hitting an action threshold but not pull the trigger on the whole thing. leave one area for a little bit, and then can you come back and treat that later, so that you're preserving some of these folks, and then they can come back on the other side, and find a balance between the chemical and the biological. Mm [00:25:31] Kent Daane: Right. A balance, a delay might just be 10 days, might be 20 days. We don't want to miss our spray window, but remember, Most of the natural enemies are winged as adults, whereas the female mealybug is never winged. Fairly slow, fairly thestle. So that allows for those beneficials to come back in. And if you're a large grower this just happens over over the course because you can't spray 100 acres in a day. [00:26:07] Craig Macmillan: Right. Right. Fascinating. Are growers starting to adopt, in your experience with the folks that you work with, are growers starting to adopt these kinds of timings and techniques and methods? [00:26:19] Kent Daane: I think growers are constantly adopting, improving, changing one of the common misconceptions when I talk to students or people who just don't don't know how to farm or farmers is that farmers really don't want to spray. Spraying costs money. it is an added expenditure, added time, added worry. So they'd much rather, you know, go back 50 years when we didn't have all these invasive insects from Vine mealybug to Virginia Creeper growers are always seeking out how to improve the insecticide materials they've got, how to reduce the insecticide applications they have to make. And that does include natural enemies, mating disruption. What it comes down to is just costs. So oftentimes there's a trade off. If you're going to use mating disruption, you may not be doing three applications of an insecticide for vine mealybug. Maybe it's one insecticide plus vine mealybug mating disruption. If you're organic and you're releasing beneficial insects and spraying every other week. Maybe you don't have the cost for mating disruption. So these are all decisions that individual growers have to make. Obviously we've got some growers in some regions can spend 300 per acre for mealybug control. Other growers simply cannot do that because of the value of, their product at the very end. [00:28:03] Craig Macmillan: Right. This is kind of a natural lead in to something I wanted to touch on, and that is the Virginia Creeper leafhopper that's found on the North Coast. That also an invasive, correct? Came in from outside. [00:28:15] Kent Daane: It is invasive to some extent. It is not invasive like the vine mealybug is from. The Mediterranean region Virginia creeper most likely is, is North American. But yes, it was never really a California leafhopper pest. It was, no England, Canada. Pest that then went into Washington, then went into Oregon, that then came into California. interestingly, the, leafhopper that I worked on for so many years the variegated grape leafhopper probably North American, probably had a different avenue, probably came up from the south, from Mexico, Texas, to Arizona, to California. So Some of our invasives are close relatives. [00:29:07] Craig Macmillan: Interesting. what's the difference in damage that's caused by the Virginia creep leaf hopper and the the variegated leaf hopper. [00:29:17] Kent Daane: So they're, they're very similar. I think that the grape leafhopper is the one we've been dealing with for the longest time and has been relatively mild compared to the other two. The variegated grape leafhopper When it first came into the San Joaquin Valley, it could defoliate vines. It had three to four generations per year. [00:29:42] Craig Macmillan: Oh, wow. [00:29:43] Kent Daane: It seemed to be much more damaging than the grape leafhopper. Virginia creeper leafhopper, now in northern California, making its way south. So it's gotten to the middle of the state. It's in Napa, Sonoma, Sacramento. I have not seen it. Heard it reported in the Fresno area. Oh, it has been reported in Fresno. But I'm not saying it causes much damage here. We really don't get many leaf hopper reports for damage here, except for organic growers. And that's because all the sprays for vine mealybug. Most of those vine mealybug sprays are very good against the leaf hoppers. Where I have seen it as a pest. It's been mostly in wine grapes. Mostly in the cooler regions of the state. Mostly controlled by conventional insecticides. There are programs organic materials registered for Virginia creeper that I think have done a fairly good job. But it, it does get out of hand. And I think for all these leaf hoppers with organic materials, what happens is that The organic products tend to not work well , against the leaf operant in the egg stage or the leaf operant in the adult stage. So timing is very important. You want to get those materials on. when egg hatch is nearly complete and when you've got mostly first and second instars out there. That's because most of our organic products tend to impact these pests by either being a desiccant like the soaps that dry it out or a suffocant like the oils that clog the spiracles. And so the the, adults just fly away from that tractor rig as it's coming down. The eggs are protected inside the leaf itself, in their little clusters for the Virginia Creeper. And the larger insects can, they're just more mobile. So it's hard to kill them. So timing becomes relatively critical with these insects. I've not worked directly with Virginia creeper other than hosting Houston Wilson did his graduate work in my lab and really focused on, on the parasites of this insect. Lucia Varela, now retired, did focus on looking at the different insecticides and she's got a nice summary article which is on Monica Cooper's website. It talks about the different insecticides, U C cooperative extension Napa County. And she's got a website that goes into materials for organic growers for Virginia creeper leaf hopper. I think that's where I saw. that information posted. And what Houston did was he just looked at and tried to improve the Enneagrus. So we get those two confused. The Lilybug parasite is Anagyrus. The Leafhopper parasite is Enneagrus. The two names sound pretty similar, but one is an inserted family and one is a Mimerit. Or a fairy fly, fairy winged fly. They're some of the smallest insects known. So, [00:33:03] Craig Macmillan: Wow. So, we are continuing to look at these new parasites, how they're performing, we're learning a lot more about them, and we're learning a lot more about timing of different kinds of sprays around their life cycle. [00:33:17] Kent Daane: Yeah, what Houston was trying to do was to understand why parasitism against the Virginia creeper leafhopper was against all the leafhoppers. Why parasitism was relatively low. So I was working with Danny Gonzales and Sergei Tripitsin, And just mentioning to the taxonomist, Sergei, that it seemed like there were differences amongst these Enneagris samples that we were releasing. And I had happened to save all of the material that had died. So I sent that to Sergei, and Sergei looked at these things closely and then said, look, we've got a complex of parasites. And he named Enneagris erythronureae. After the species that was most commonly attacking variegated grape leafhopper, which is Erythronere variabilis. There was another one, and he called a Negris tryptocova, which was named after his wife's father's family and he said that was the better looking one of the group. And there was one that just didn't do that much. And he named that after me, a Negris Dana. And so that one we thought was the one attacking the western grape leaf hopper most commonly. And it was being found more commonly in the riparian zone. So that's 20 years ago, fast forward to our new invasive leaf hopper, the Virginia creeper leaf hopper, which is again coming down from Canada to Washington to Oregon to California. Well, it ends up that the Enneagris deni is very important attacking that leaf hopper. So Houston was working out the relationship of these three parasites against these three leaf hoppers and trying to understand if he could manipulate their numbers to improve biocontrol. He looked at hedgerows, he looked at augmentative releases or inoculative releases, and we're still curious to see if that can't be improved even. [00:35:30] Craig Macmillan: That's fantastic. Another topic that I wanted to touch on, because it's a really cool idea, and I think we'll have applications across a lot of things eventually, and that is area wide pest management strategies. And I know that you've done a lot of work in this area from the beginning, really, of kind of the concept. What is an area wide pest management strategy? Management program. What does it look like? What can it what is its goal? How does it operate? What kind of success we've seen so far? [00:35:59] Kent Daane: Yeah, that's a fantastic question. It's a topic I'm really excited about and let's think about it when we think about the European grapevine model. that was another invasive insect, It was found in California, it was found in Chile around the same time. So you've got this invasive insect, and the state of California deemed this important enough to have an eradication program. [00:36:22] Craig Macmillan: Oh and just real quick. What kind of damage does grapevine moth do? [00:36:26] Kent Daane: So the European Greenvine Moth it'll feed on the vine, but it gets in the fruit clusters. think of the omnivorous leaf roller One of those, one of our tortricid pests that can really cause damage to the grape a number of generations per year, a lot of different possibilities where it might come from in terms of a host plant material. So it can be very problematic. It would require a spray every single year, an additional spray for a tortricid pest, if it were to establish. [00:37:00] Craig Macmillan: one the big issue here is that it attacks the berries directly [00:37:03] Kent Daane: absolutely. [00:37:04] Craig Macmillan: Okay. So that's a, that's a serious problem. [00:37:07] Kent Daane: No, no, the, it, it causes mold and rot and everything else once it gets in there. So, you know, two or three doesn't seem like a lot. You just think, well, berry can go to crush, but that berry will get all kinds of bunch rot. not a good fruit. So when you think about the eradication program, where there was monitoring everywhere in the state. When you think about the eradication program, where when they found this pest through pheromone traps, and then they did a ground search to find out where it was. And then there was a coordinated investigation. Effort to spray the right materials, to use mating disruption, to go after it in all of the adjoining areas. those eradication programs are very intense. Area wide control programs. So, let's think about Vine mealybug, which is now in most vineyards. We're still approaching this on an individual grower basis. We might have one grower using mating disruption, because they're going to go organic, and a next door neighbor doing nothing. There's going to be constant movement of that pest into that grower's. field We might have two growers, one using Movento every other year, and another using Platinum every other year. Those males are going back and forth between those vineyards, sharing whatever genetic resistance that they're developing. And so really, if those growers are switching, one's using Movento, one's using Platinum that insect is moving between those vineyards all the time. And it's not a resistance management program, or you might have a small five acre grower deciding to put out mating disruption. Mating disruption works better blanketing the whole area. So an area wide program, and then you bring into it the idea of roguing leaf roll diseased vines. there are two things I just mentioned in this last 30 seconds that are so important for area wide management of mealybug and leaf roll that are the killers to those programs. The first is mating disruption still costs more money than a pesticide application. It's a fantastic tool. It is a tool that works better the lower and lower the mealybug density gets. So you use insecticides to really drop the mealybug population down, but there gets to be a point where the mealybugs are now on the bark. There are little populations here and there, and we know the insecticides are never 100 percent. Mating disruption works better. The lower the milli buck density is. [00:40:05] Craig Macmillan: Got it. [00:40:06] Kent Daane: But there's a cost to it. So we start with insecticides. The next part is the rowing of the infected vines. That's very important on an area wide basis because if you're planting, you've had, vineyard is old, it's not productive, it's had leaf roll. You pull it out, but it's right next to a block that's got 80 percent infected vines. You're always going to have new infections showing up over and over and over again. Unless that grower next to you is just doing this bang up job of applying insecticides all the time to keep mealybugs from going into your vineyard. you can make area wide control work for the pathogen. and the pest. But in the best world, let's say you're in control of a thousand acres, pull out every vineyard that's infected and replant and then pull out every new infection in it. And people just can't afford this. [00:41:06] Craig Macmillan: Right. [00:41:07] Kent Daane: if you're managing 200, 300 acres and Your vineyard with leaf roll that's at 30 percent is still profitable. it's hard to pull out those 30%. It's just hard to do. I get it. But something that I wish we could get, you know, government subsidy for to, to have them help us come in, pull out the infected vines, start clean again. But it does work. It's worked in South Africa. It's worked in New Zealand. It's worked in Napa. It just comes at a cost that may be prohibitive in some regions, in some areas. So the best we can do is to manage mealybug and the disease incidence in an area wide manner. [00:41:52] Craig Macmillan: if I remember correctly, I mean, the work has been done now that, demonstrates roguing is your best strategy overall long term, but it's expensive short term. and that is the issue. That's the tricky bit. [00:42:06] Kent Daane: There are two tricky bits to it. The first tricky bit is the expense you just talked about. The second tricky bit is that in most of the regions where we know it's worked They have not been dealing, perhaps, with our vine mealybug. They've been dealing with the grape mealybug, long tail mealybug, obscure mealybug. we've got I think the worst mealybug. And maybe that mealybug is just better at surviving on root remnants. You know, you hear all the time from growers, I r I've been removing 10 percent of my vineyard every single year for five years. And when I looked at The south African data, they removed 20%. Second year, 5%. Third year, 3%. Fourth year, 1%. And after that, it was always 1%. [00:42:54] Craig Macmillan: last piece of this puzzle in my mind is you have to get your neighbors to cooperate. That's the area wide bit. You have to get people to get on the same page in terms of what they're doing. And it sounds to me like they don't necessarily have to be doing exactly the same thing. They just have to be sensitive to what somebody else wants to do. Does that sound right? [00:43:15] Kent Daane: There are areas where it has worked well. It can work in the Central Coast. It can work in Lodi. We may not see, you know, eradication of diseased vines. We may not see a reduction of vine mealybug to a point where we can treat every other year. We might be treating every single year. for this, but we can improve what we're doing through communication right now. In the central Valley, we're working with a great group of growers where we're just mapping out the vine mealybug and we're sharing with the growers where the melaybug populations are. It's their decision. What? What to use, what to do for control. It's their decision. Can they rogue or not rogue? But what we're trying to do is to help foster communication amongst the different growers that are neighbors, because we're a third party, which I think helps a little bit. it would be fantastic if we could have someone hired as a scout or PCA, where we work with. PCAs in the region and everyone shares data. We're trying a new computer program this year, which we at the end of the season, we'll launch with our collaborating growers where they can log on in real time. and see what the trap counts are as we count those trap counts. And that will help them make a decision, we hope, on what to do in terms of control measures. But again, the best thing might be that we're opening up communication, just as the Vineyard team is doing through podcasts, through field days, through the website. [00:44:55] Craig Macmillan: Well, let's hope. And I, and there's a number of other organizations too. the, the group in Lodi has done a fantastic job from what I understand. Fostering communication and sharing information. like you said, I think that's probably one of our, our, our best hopes. Is working collaboratively as an industry and getting communication between the experts like PCAs and the extension community. . [00:45:15] Kent Daane: And of course, anyone can always reach out to me with questions as well. [00:45:18] Craig Macmillan: Fantastic. And we'll put your information in the show notes. I want to thank you for being on the podcast. fantastic. Very helpful and very, very exciting. I think I was feeling a little more dismal about this whole topic coming into this interview than I am now. I think there's maybe more potential than I was kind of giving credit. I, you know, I come from a time back in the 90s when Vine Mealybugs showed up in the Central Coast. And it was a lot of gnashing of teeth and pulling of hair, and we did not know what to do, and the damage was insane. I mean, I saw stuff that was just blood curdling, and I think we've come a long way. We've come a long way, and that's from the efforts of folks like you, so I really appreciate it. I want to thank our guest, Kent Daane. He is a Cooperative Extension Specialist with the University of California, Berkeley. he works primarily out of the Kearney Ag Research Extension Center. And, thanks so much for being on the podcast. This is great. [00:46:10] Kent Daane: Thank you very much. Enjoy the harvest time coming up.   Nearly perfect transcription by Descript

Grab Your Opportunity for a Free Call With Lynne here.   About Stacy Brix: As a Board-Certified Family Nurse Practitioner with over 7 years' experience caring for women, Stacy's expertise lies in guiding women through the significant life stages of perimenopause and menopause. She also has an additional 5 years' experience as a birth and postpartum doula and as a Certified Lactation Counselor, in addition to 4 years as an RN specializing in women's health. Beyond this, she's completed mindfulness training at The Mindfulness Institute at the Jefferson-Myrna Brind Center of Integrative Medicine and am now pursuing a specialty certification as a Psychiatric Nurse Practitioner. This background informs her holistic and evidence-based approach to her transformational group coaching programs. Stacy's goal is to empower clients to navigate this transition smoothly while transforming into the best versions of themselves.   What We Discuss In This Episode: How did you find yourself teaching and coaching women in perimenopause? What were some of the barriers you observed for women in perimenopause, from your perspective as a clinician? Why is it so hard to navigate healthcare in perimenopause? How do we get help for the anxiety we seem to experience at this stage of life? Stacy discusses what she's found is most helpful for her clients in perimenopause? How does wellness coaching in menopause help women arrive at their best self and accelerate their health goals? Why work with a coach when most of the information one may need can be found somewhere, whether in books or on the internet?   Free Resource from Stacy Brix: Get some clarity navigating perimenopause and menopause & how to manage your unique symptoms effectively: https://brix-wellness-coaching.ck.page/8fe0c39345   Connect With Stacy Brix: Instagram: https://instagram.com/menopauseonthemind LinkedIn: https://www.linkedin.com/in/stacylbrix/   Connect with Lynne: If you're looking for a community of like-minded women on a journey - just like you are - to improved health and wellness, overall balance, and increased confidence, check out Lynne's private community in The Energized Healthy Women's Club. It's a supportive and collaborative community where the women in this group share tips and solutions for a healthy and holistic lifestyle. (Discussions include things like weight management, eliminating belly bloat, balancing hormones, wrangling sugar gremlins,  overcoming fatigue, recipes, strategies, perimenopause & menopause, and much more ... so women can feel energized, healthy, and lighter, with a new sense of purpose. Website:  https://holistic-healthandwellness.com Facebook: https://www.facebook.com/holistichealthandwellnessllc The Energized Healthy Women's Club:  https://www.facebook.com/groups/energized.healthy.women Instagram: https://www.instagram.com/lynnewadsworth LinkedIn:  https://www.linkedin.com/in/lynnewadsworth   Free Resources from Lynne Wadsworth: Want to be successful focusing on improved health & wellbeing?  Maybe you'd like to increase your energy levels, have fewer headaches reduce or maintain a healthy weight, ditch the brain fog & belly bloat. Or maybe you'd love some more strategies to help transform you into a “magnificent midlifer” who's fully energized - charged & ready to start each new day with anticipation and & joy, Or maybe you have some illness you've been facing and it's compounded by all those changes you see & feel in your body. I'd love to chat.  Contact me to schedule your FREE HEALTHY YOU Clarity Call. We'll discuss where you're at on your journey and how I can help you successfully navigate your life through this "midlife season" with grace and ease.  Schedule >>HERE

Interview begins: 5:03 In this episode of The Sacred Speaks, we explore the profound spiritual and social dimensions of gender with Rev. Cynthia Brix and Dr. Will Keepin, pioneers in the field of gender reconciliation and equity. Cynthia, an interfaith minister and wellness expert, and Will, a former quantum physicist turned healer and spiritual seeker, share their journeys and the transformative power of their work. Cynthia discusses her path from atheism to a dynamic spirituality grounded in activism and human relationships. She reflects on how her experiences and education led her to focus on bridging divides through dialogue and connection. Will, drawing from his background in quantum physics and mysticism, discusses the distinction between Newtonian and quantum physics, landing on what he refers to as an "epistemology of the heart," a way of knowing that transcends reason and embraces the interconnectedness of the universe. Will notes that his crisis of science was related to the conclusions of many radical scientists who determined that there is a deeper register to reality that is not subject to our scientific instruments, highlighting some of the limitations of our modern sciences. We discussed both of their understanding of spirituality, defining the concept and exploring how practice transforms our lived experience. Together, they explore duality and nonduality, the integration of spiritual wisdom with social engagement, emphasizing the healing potential of personal storytelling in their workshops. Cynthia and Will envision a future where a new civilization, built on reverence and understanding, can emerge through this powerful work. Bio: Dr. William Keepin and Rev. Cynthia Brix are co-founders of Gender Equity and Reconciliation International, an organization that has led 280 intensive trainings across twelve countries to foster healing and reconciliation among people of all genders. Cynthia, an ordained interfaith minister and Co-Director of the Satyana Institute, brings a diverse background in spiritual leadership and social justice. She holds an M.Div. from Iliff School of Theology and a double M.A. in wellness management and applied gerontology. Cynthia has led interfaith retreats and organized international conferences on spirituality and gender equity, including one that brought together women spiritual leaders from Buddhist, Christian, and Hindu traditions. Together, they have developed a transformative method for gender reconciliation, emphasizing compassion, deep listening, and mutual respect. Will, a former mathematical physicist with a PhD in applied mathematics, is also a scholar in sustainable energy, global warming, and the intersection of science and spirituality. He has testified before European and Australian parliaments and the U.S. House of Representatives and is a co-founder of the Satyana Institute. A seasoned spiritual practitioner, Will holds multiple degrees in East-West psychology and mathematical physics, and is the author of several books, including Divine Duality and Belonging to God. https://www.genderreconciliationinternational.org/ Link to Houston workshop: https://www.thecenterforhas.com/event/the-alchemy-of-reconciliation-a-workshop-for-women-men-healing-across-genders/ Website for The Sacred Speaks: http://www.thesacredspeaks.com WATCH: YouTube for The Sacred Speaks https://www.youtube.com/channel/UCOAuksnpfht1udHWUVEO7Rg Instagram: https://www.instagram.com/thesacredspeaks/ @thesacredspeaks Twitter: https://twitter.com/thesacredspeaks Facebook: https://www.facebook.com/thesacredspeaks/ Brought to you by: https://www.thecenterforhas.com Theme music provided by: http://www.modernnationsmusic.com

Founder and Brewer Joh Gillooly and Co-Founder Eric Ortega from Brix Factory Brewing join us this week on The Session. John and Eric have both been in the craft beer industry for years before venturing out on their own to start Brix Factory. Learn about their journey, the great beers, and how John really feels about the state of the industry. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Quaggoth situation is only more and more bloody. Pish Posh is down, and Mordecai is managing a few status issues. And in classic Nerd Poker fashion, one of our crew cannot make it to the episode (Sarah) and that means their character (Brix) gets pushed repeatedly to the brink of death. For merch, social media, and more be sure to head to nerdpokerpod.com. And for 3 bonus episodes a month and more, subscribe to our Patreon at patreon.com/nerdpoker.