Podcasts about Brush

Abby Dodge, is back! We find out all about her newest book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion. Think you can't make a gorgeous and delicious layer cake? Think again! Abby has a great system for making these easy. Included below is her recipe for Banana Buttermilk Cake with Vanilla Buttercream Frosting. ABBY'S LINKS Instagram: https://www.instagram.com/abbydodge/ Facebook: https://www.facebook.com/abbydodge Website: http://www.abbydodge.com Confessions of a Baking Nerd blog: http://www.abbydodge.com Books: https://www.amazon.com/Abigail-Johnson-Dodge/e/B001ILKDFW Ask Abby a baking question: http://www.abbydodge.com/contact/ BANANA BUTTERMILK CAKE SERVES 12 TO 16 The banana-chocolate flavor combo continues to be a favorite at Dodge family birthday celebrations. Because it bakes up so quickly, this cake is perfect for weeknight dinners or parties   CAKE 2⅔ cups (12 oz/340 g) unbleached all-purpose flour 1 tablespoon baking powder ½ teaspoon table salt ¼ teaspoon baking soda 2 sticks (1 cup/8 oz/227 g) unsalted butter, softened 1 cup (7 oz/198 g) granulated sugar ½ cup (3½ oz/99 g) packed light brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 3 very ripe medium bananas, mashed (about 1 cup/9 oz/255 g) ½ cup (4¼ oz/120 g) buttermilk, at room temperature   ASSEMBLY AND SERVING Vanilla Buttercream Frosting Cake croutons or cakes, (recipe below) soft or toasted (optional) Banana slices (optional)   BAKE THE CAKE Position a rack in the center of the oven and preheat the oven to 350°F (180°C/gas mark 4). Lightly grease the bottom and sides of the half sheet pan. Line the bottom with parchment and lightly grease and flour the bottom and sides. Combine the flour, baking powder, salt, and baking soda in a medium bowl and whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, 2 to 3 more minutes. Add 3 of the eggs, one at a time, beating until blended after each addition. Add the vanilla along with the remaining egg. Add one-third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the mashed bananas and mix until just blended, about 30 seconds more. Add another third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the buttermilk and mix until just blended, about 30 seconds. Add the remaining flour mixture and mix until just blended, about 30 seconds. Scrape the batter into the prepared pan and, using an offset spatula, spread evenly. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Unmold the cake, let cool, and cut out 3 circles or 4 rectangles.   ASSEMBLE AND SERVE THE CAKE Fill and assemble the cake layers, using about half the buttercream on the bottom layers. Top with the final layer. Spread the remaining frosting on the top and sides of the cake. Just before serving, scatter cake croutons and banana slices over the top of the cake, if desired.   flavor swaps Marshmallow Chip Use the Vanilla: Marshmallow Frosting (full recipe, with Chocolate Chips add-in; pages 142 and 153) in place of the buttercream. Toffee-Banana: Use the Vanilla Cream Cheese Frosting (full recipe, Brown Sugar variation; page 139) in place of the buttercream. Just before serving, gently press handfuls of toffee pieces around the sides of the cake to cover completely.   VANILLA BUTTRECREAM FROSTING full recipe: makes about 5 cups (4 41⁄8 oz/1.25 kg) ¼ cup (1⅛ oz/32 g) unbleached all-purpose flour 1⅓ cups (10 4⁄5 oz/320 g) whole milk 1½ cups (10½ oz/298 g) granulated sugar ½ teaspoon table salt, plus more to taste 5 sticks (2½ cups/ 1¼ pounds/567 g) unsalted butter, at room temperature 2 to 3 tablespoons pure vanilla extract half recipe: makes about 2 1⁄2 cups (22 oz/624 g) 2 tablespoons unbleached all-purpose flour ⅔ cup (52⁄5 oz/160 g) whole milk ¾ cup (5¼ oz/149 g) granulated sugar ¼ teaspoon table salt, plus more as needed 2½ sticks (1 cup plus4 tablespoons/10 oz/ 283 g) unsalted butter, at room temperature 1 to 2 tablespoons pure vanilla extract Place the flour in a small saucepan. Tipping the pan to one side, add about 2 tablespoons of the milk and whisk until the mixture forms a thick, smooth paste. Add another 2 tablespoons milk and whisk until blended. Set the pan on the counter and gradually add the remaining milk, whisking until the mixture is smooth. Place the pan over medium heat and, whisking constantly, bring the mixture to a boil. Cook, continuing to whisk constantly, for 1 minute. Remove the pan from the heat, add the sugar and measured salt, and whisk until the sugar is dissolved. Pour the mixture through a fine-mesh sieve set over a medium bowl (do not press down). Scrape the underside of the sieve into the bowl and discard the floury remnants in the sieve. Set aside, stirring occasionally, to cool completely. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until chilled to room temperature.) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the cooled sugar mixture and 2 tablespoons of the vanilla and beat on medium speed until smooth and well blended, about 2 minutes more. If the mixture looks grainy or “broken,” keep mixing until the texture is smooth. Taste and add more salt and vanilla as needed. The flavor should be vibrant. Store the buttercream, well covered or in heavy-duty zip-top bags with the air pushed out, in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before using, bring to room temperature and beat until smooth and light. Before using, bring to room temperature and whisk until smooth and warm enough to spread.   HOW TO MAKE CAKE CROUTONS Using a serrated knife, cut the edges of the cake scraps into ¾-inch pieces. For soft croutons, cover and store the pieces at room temperature for up to three days or freeze for up to three months. Thaw at room temperature and refresh in a 350°F (180°C/gas mark 4) oven for about 5 minutes. For crisp croutons, arrange the cake pieces on a parchment-lined half-sheet pan so they aren't touching and bake in a 350°F (180°C/gas mark 4) oven until the edges are dry, 12 to 14 minutes. Set aside to cool completely. The cake croutons can also be mixed into brownie or cookie dough, used in a bread pudding, layered with mousse, or whipped cream in a parfait, or sprinkled on top of ice cream.   ASEMBLING AND SERVING THE CAKE Three- or four-layer stacked cakes can be round or rectangular. To make a three-layer round cake, use an inverted plate or cardboard template and the tip of a small knife to cut out three 6¾-inch (16.7 centimeter) circles. To make a four-layer rectangular cake, use the tip of a small knife to cut the cake in half along the 18-inch (46 centimeter) length, then cut again in half along the 13-inch (33 centimeter)length to make four rectangles that are approximately 9 by 6½ inches(23 by 16.5 centimeters). Brush away any crumbs from the sides of the layers. Save any remaining cake scraps to make croutons or cake crumbs (see page 18), if you like.   Put one cake layer, top side up, on a flat serving plate. (To protect the plate from smears during frosting, you may want to slip small strips of foil or parchment between the cake and the plate.) If the recipe calls for a soak, use a small pastry brush to brush the soak evenly over the first cake layer. Pile 1 to 1¼ cups of frosting onto the cake layer and spread evenly to the edges. Place the next layer, top side up, on top of the frosting. Align the sides and gently press down on the layer.   Brush the soak, if using, on the second layer, and spread another 1 to 1¼ cups of the frosting evenly to the cake's edge. Place the third layer, top side down, on top of the frosting. Align the sides and gently press down on that layer. If you are frosting the outside of the cake, spread a thin layer of the remaining frosting over the sides and top of the cake to seal in any pesky crumbs (this is a crumb coat). Refrigerate the cake for 10 to 15 minutes. Spread as much of the remaining frosting as you like evenly over the sides and top of the cake. Just before serving, pile the cake crumbs or croutons on top of the cake, if using. Or, using a cupped hand, gently press some of the cake crumbs around the sides and top of the cake to cover completely. Add any additional garnishes. ___________________ Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share Find us on Podbean, Apple Podcasts or wherever you listen! https://womenbeyond.podbean.com/e/abby-dodge-talks-sheet-cakes  

Former Villanova forward Chris Charles hops on the show to talk with host Curtis Sumpter about their days as Wildcats, the infamous phone scandal, and Chris' career playing across the world. Plus, the former teammates swap stories about their acting experiences, and more! POWERED by BetRivers SUBSCRIBE and FOLLOW to Blueblood on the Mainline Curtis Sumpter Field of 68 Instagram Youtube Go to The Field of 68

South African artist Candice Breitz talks to Ben Luke about the artists, writers, musicians, film-makers and other figures that have influenced her and inspire her today, and the cultural experiences that have defined her life and work. Breitz is a film-maker whose work, mostly in the form of video installations, explores selfhood and identity, community, race and gender, and reflects on how mass media like television, cinema and music shape our response to them. Among much else, she discusses her recent work Digest, and how it was influenced by the Middle Eastern folk tales One Thousand and One Nights and On Kawara's Today series, or date paintings. She reflects on the power of Octavia Butler's speculative fiction and her complex response to the South African novelist JM Coetzee. She talks about her video works telling the stories of refugees and sex workers. And she discusses growing up in Apartheid South Africa and its bearing on her choice of subjects and media. This episode is sponsored by Bloomberg Connects. See acast.com/privacy for privacy and opt-out information.

A split party must grapple with decisions that can no longer be put off. Nix infiltrates the Proving Grounds in search of answers. Dili makes a choice with weighty consequences. ChaCha confronts Buddy Cop. Player Intrusion: Daniel: Pseudopod: The Sound of Horror (https://pseudopod.org) Some recommended Pseudopod stories from Daniel: 20 Simple Steps to Ventriloquism (https://pseudopod.org/2015/04/09/pseudopod-433-20-simple-steps-to-ventriloquism/) by Jon Padgett Bottle Babies (https://pseudopod.org/2009/02/13/pseudopod-129-bottle-babies/) by Mary A. Turzillo The Coven of Dead Girls (https://pseudopod.org/2019/06/07/pseudopod-651-coven-of-dead-girls/) by L'Erin Ogle Trowel, Brush, Bones (https://pseudopod.org/2021/10/15/pseudopod-779-trowel-brush-bones/) by Audrey R. Hollis And of course, check out Pseudopod's page for new listeners (https://pseudopod.org/new-to-pseudopod/) for additional suggestions. And follow Alasdair Stuart (https://twitter.com/alasdairstuart) on Twitter! Your cast: GM: Daniel (https://www.explorerswanted.fm/hosts/daniel) Adilabrim "Dili" Kret: Sampson (https://www.explorerswanted.fm/hosts/sampson) Chansey "Cha-Cha" Letoile: Alex (https://www.explorerswanted.fm/hosts/alex) Nix: Stace (https://www.explorerswanted.fm/hosts/stace) Music Theme music: Ninth World by Dave Sterling (https://www.mixcloud.com/davesterling/). Neophyte by Monument Studios Deduction, Conspiracy by Monument Studios Anticipation (Ambience) by Monument Studios Orc Enclave by Monument Studios Mournful by Monument Studios Long Note Three by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3993-long-note-three License: http://creativecommons.org/licenses/by/4.0/ Fog by Monument Studios Solo Piano by Monument Studios In the Aftermath by Michael Rothery / via Adobe Stock Paranoia by Monument Studios Pre Battle Ambience by Monument Studios Pre Battle by Monument Studios Shaolin Assassins by Otis Galloway Link: https://filmmusic.io/song/5167-shaolin-assassins License: http://creativecommons.org/licenses/by/4.0/ Safe House by Monument Studios Strategic Invasion by Liam Back / via Audiio Growing Whispers by Monument Studios Everything or Nothing by Willyecho / via Audiio Production Editing: Daniel Transcription: Ria Couoh (https://twitter.com/riacouoh?s=21) Safety in Role-playing It is essential that everyone playing in a game feels safe and is having fun. We've compiled a brief list of the safety tools we use here (https://www.explorerswanted.fm/safety). As always, see our standard disclaimer (https://www.explorerswanted.fm/disclaimer).

Kodey, Mazen, and Simon work together to get you the recap you deserve as the Colorado football season inches closer and closer to an end with so many tantalizingly close games and great matchups staring us down this weekend including state championships on the 1A and 2A level! Time Stamps: 0:00-0:00:22 Intro 0:00:22-3:30 Cherry Creek vs. Regis Jesuit 3:31-6:27 Valor Christian vs. Columbine 6:28-11:57 A Valor Record Falls and a Legacy is Remembered 11:58-24:39 Grandview vs. Ralston Valley 24:40-39:55 Legend vs. Arapahoe 39:56-42:56 Valor vs. Grandview Picks 42:57-45:15 Cherry Creek vs. Legend 45:25-47:08 Montrose vs. Fountain Fort-Carson 47:09-51:34 Dakota Ridge vs. Chatfield 51:35-1:03:25 Pine Creek vs. Loveland 1:03:26-1:15:02 Palmer Ridge vs. Erie 1:15:03-1:16:33 Montrose vs. Erie Picks 1:16:34-1:18:43 Chatfield vs. Pine Creek Picks 1:18:54-1:22:49 Mead vs. Durango 1:22:50-1:25:47 Fort Morgan vs. Fredrick 1:25:48-1:28:37 Roosevelt vs. Holy Family 1:28:38-1:29:53 Lutheran vs. Palisade 1:29:54-1:31:39 Lutheran vs. Fort Morgan Picks 1:31:40-1:33:47 Roosevelt vs Mead Picks 1:34:00-1:58:10 Eaton vs. University 1:58:11-2:00:48 Brush vs. Severance 2:00:49-2:03:35 2A Championship Predictions 2:03:45-2:13:12 Limon vs. Wray 2:13:13-2:18:33 Centauri vs. Buena Vista 2:18:34-2:23:55 1A Championship Preview and Predictions 2:23:56-2:27:57 Playmakers of the Week and Outro https://linktr.ee/PlaymakersCorner Social Media: Twitter: https://twitter.com/PlaymakerCorner Tik Tok: Playmakers Corner Instagram: https:https://www.instagram.com/playmakerscorner/?hl=en Facebook: https://www.facebook.com/PlaymakerCorner Youtube: https://www.youtube.com/channel/UCUEcv0BIfXT78kNEtk1pbxQ/featured Listen to us on: Spotify: https://open.spotify.com/show/4rkM8hKtf8eqDPy2xqOPqr Apple Podcasts: https://podcasts.apple.com/us/podcast/the-cycle-365/id1484493484?uo=4 Breaker: https://www.breaker.audio/the-cycle-365 Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9mODg4MWYwL3BvZGNhc3QvcnNz

My apologies but this is our first episode with any technical sound problems.  So, please use captioning and, as with so much in life, remember that “patience is a virtue”. Hence, please tolerate the less than ideal sound quality at the beginning because what Xiongboo shares throughout is truly enlightening and inspiring! This Conversation with […] The post The Philosophy of a Brush Stroke With Xiongbo Shi appeared first on WebTalkRadio.net.

Kendra talks to entrepreneur, investor and business partner, Moj Mahdara (@moj) about her COVID pivot, personal value proposition and the future of the industry. Moj is recognized as an expert in beauty, wellness and CPG (specifically consumerism and culture), and she is the  Co-Founder of Beautycon--a globally-recognized one-of-a-kind festival for content creators, celebrities, fans, and brands. She drove the brand vision for Beautycon and its growth initiatives, including a global footprint that spanned strategic media partnerships, content development, market intelligence, and e-commerce.  Moj is an accomplished speaker, business figure and an active investor with international recognition for her expertise in Gen Z and Millennial consumer profiles and behaviors. She has been named to multiple lists over the years, including Cosmopolitan and Marie Claire magazine; Fast Company's “Most Creative People” list, The Hollywood Reporter's “Top 25 Most Powerful Digital Players,” Women's Wear Daily's “Digital Power Posse” list and Variety's “Digital Entertainment Execs to Watch.” In addition to her many accolades, Moj is regarded as a senior leader who has always centered, culture, creativity and inclusive community. See omnystudio.com/listener for privacy information.

Permaculture is an integrative design system for sustainable, resilient, and abundant living. It emulates ecological relationships from wild nature and aims to protect and preserve water supply, agricultural land, and the greater environment. The practice encompasses architecture, horticulture, energy, waste management, and urban planning. In this episode, hear renowned permaculture and resilience designer Warren Brush contemplate with us, the world as it might yet become. Warren has worked for over 30 years in agroecological education and regenerative system design for communities, private and public organizations, households, farms, and conservation properties worldwide. Warren is Co-Founder of True Nature Design [http://permaculturedesign.us] and Quail Springs Permaculture [https://www.quailsprings.org/]. He talked with EcoJustice Radio on his variety of international resilience design and food security projects. Podcast Website: http://ecojusticeradio.org/ Podcast Blog: https://www.wilderutopia.com/category/ecojustice-radio/ Support the Podcast: https://socal350.org/contribute-to-socal-350-climate-action/ Executive Producer: Jack Eidt Interview by Carry Kim Intro by Jessica Aldridge Engineer and Original Music: Blake Quake Beats Show Created by Mark and JP Morris Episode 120 Image: Warren Brush

This week: Alex dodged a hangover, Steph is cranky, Corina is always going to prom, & Vanessa shares her experiences with content creating. This weeks topics: *RoyalTea Make Up Challenge *Where the passion for makeup began *Confidence with personal choice *Make Up Inspirations *More Bang for your buck - Make Up *Favorite looks *Brush maintenance *Vanessa has a question for one of the hosts *Difference in go-to looks in high school to now *Vanessa hated one of the hosts off first impression on the pod… *The Rankings *Cheating - would you tell both parties? *Directing blame in cheating *Modern relationships compared to previous generations Songs of the week: (DISCLAIMER: RoyalTea does not own the rights to these songs) Alex: Floatin' (Intro) - Reggie Becton Stephany: Imagine - Doja Cat Corina: El Incomprendido - Farruko, Victor Cardenas, DJ Adoni Vanessa: Tu Tortura - Kat Dahlia (Playlist links on Spotify & Apple updated weekly - check our linktree for updates!) We got to pay the bills too: *** Go to reppsports.com and use our code ‘RoyalTea' to get 15% off your order! Here is an exclusive offer as well: REPP Ambassador Pack which includes NEW FLAVOR Berries & Cream! NEW PRODUCT PROTEIN FLAPJACKS Claim your free 4 pack and just pay for shipping - linktree in our bio BUY 1 GET 1 FREE PROTEIN FLAPJACKS (6 SERVINGS) SPEND $59, GET A FREE T-SHIRT OF YOUR CHOICE *Choose your t-shirt style and size on the cart page! *** --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Genetic Engineering and Society Center GES Colloquium - Tuesdays 12-1PM (via Zoom) NC State University | http://go.ncsu.edu/ges-colloquium GES Mediasite - See videos, full abstracts, speaker bios, and slides https://go.ncsu.edu/ges-mediasite Twitter - https://twitter.com/GESCenterNCSU The Role of Germplasm Banks in Global Food Security Dr. Denise E. Costich, Retired Senior Scientist and Head of the Maize Germplasm Bank at The International Center for Maize and Wheat Improvement (CIMMYT) Profile article The goal is to have fully secure and accessible Plant Genetic Resources for Food and Agriculture where there is the potential for a multi-lateral flow of germplasm and knowledge among the participants, basically, all human beings on Earth. Abstract Crop germplasm banks the world over provide a formal security back up system for the plant genetic resources upon which our future food security relies. At the same time, smallholder, mostly indigenous, farmers, also conserve the seed of their crop plants. For the most part, these communities do not act as partners, even though they are collectively the guardians of the genetic diversity that all humans depend upon to survive. This seminar will focus on the case of maize, a critical component of the diets of millions of people globally. Research projects in maize seed conservation in smallholder farming communities in Mexico and Guatemala illustrate how to create stronger links, via seed and technology transfer. Seed longevity research in the germplasm collection at the headquarters of the International Center for Maize and Wheat Improvement (CIMMYT) in Mexico enables the maintenance of a secure source of high quality seed for the future. Related links: Genetic diversity and selection signatures in maize landraces compared across 50 years of in situ and ex situ conservation McLean-Rodríguez, F.D., Costich, D.E., Camacho-Villa, T.C. et al. Heredity 126, 913–928 (2021). https://doi.org/10.1038/s41437-021-00423-y. PDF Enhancing seed conservation in rural communities of Guatemala by implementing the dry chain concept Guzzon, F., Bello, P., Bradford, K.J., Costich, D.E., et al. Biodivers Conserv 29, 3997–4017 (2020). https://doi.org/10.1007/s10531-020-02059-6. PDF The abandonment of maize landraces over the last 50 years in Morelos, Mexico: a tracing study using a multi-level perspective McLean-Rodríguez, F.D., Camacho-Villa, T.C., Almekinders, C.J.M., Costich, D.E.  et al. Agric Hum Values 36, 651–668 (2019). https://doi.org/10.1007/s10460-019-09932-3. PDF Seed longevity of maize conserved under germplasm bank conditions for up to 60 years Guzzon, F., Gianella, M., Velazquez Juarez, J.A., Sanchez Cano, C., Costich, D.E. Annals of Botany, Volume 127, Issue 6, 7 May 2021, Pages 775–785, https://doi.org/10.1093/aob/mcab009. PDF Crop genetic erosion: understanding and responding to loss of crop diversity Khoury, C.K., Brush, S., Costich, D.E., Curry, H.A., et al. (2021). New Phytol. https://doi.org/10.1111/nph.17733. PDF Speaker Bio Dr. Denise E. Costich is a passionate defender of maize genetic resources, devoting the past two decades to research topics related to its taxonomy, evolution and conservation. She received her B.S. in Biology with a Concentration in Ecology and Systematics from the College of Agriculture and Life Sciences of Cornell University. In the middle of her undergraduate studies, she went to Kenya with Friends World College and ended up as a field assistant on a baboon research project. She eventually went on to graduate school at the University of Iowa, after another field research assistant gig in another exotic location—the Brazilian Amazon. In pursuit of a better understanding of plant breeding systems, she did her Ph.D. thesis research as a Fulbright Scholar in Spain on the ecology and evolution of dioecy in a wild cucurbit. Through a series of postdoctoral positions, Denise's research interests became more genetically oriented, and she landed in her first maize lab in 2000, at the Boyce Thompson Institute, back on the campus of her alma mater. Interest in crop evolution and plant population biology lead her to join the USDA-ARS lab of Dr. Ed Buckler, where she spent six fascinating and productive years. In 2012, the opportunity to apply her diverse knowledge and skills in an international agricultural research-for-development setting presented itself, and she became the fourth Head of the Maize Collection of the Germplasm Bank at the International Center for Maize and Wheat Improvement (CIMMYT) near Mexico City. In October 2020, she retired from that position, and returned to Ithaca, where she continues to pursue her interests in seed conservation and maize wild relatives. GES Center - Integrating scientific knowledge & diverse public values in shaping the futures of biotechnology. Find out more at https://ges-center-lectures-ncsu.pinecast.co

Billie Zangewa talks to Ben Luke about the art, literature, music and film that have influenced her and inspire her today, and the cultural experiences that have shaped her life and work.Zangewa hand-stitches images, often featuring herself, using raw silk, in highly coloured, intricate compositions, and hopes to challenge existing representations of Black women. Born in 1973 in Blantyre, Malawi, she grew up in Botswana and then studied at Rhodes University in Grahamstown, South Africa, in the 1990s. She now lives and works in Johannesburg. Zangewa's imagery is both highly personal and universal—in recent years, particularly since the birth of her son, Mika, she has focused increasingly on depictions of herself at home, as a woman and a mother in domestic space, engaging in humdrum activities. By training her eye on the mundane moments of daily existence, she says she wants to explore the overlooked aspects of women's lives—she refers to this as “daily feminism”. She discusses her use of silk and how she began working with it out of necessity rather than by design. She recalls her early love of Vincent van Gogh, her response to the films of Jane Campion. She reflects on the impact of the Covid-19 pandemic on her life and practice, and how she still works at her kitchen table, even despite the fact she has a dedicated studio. This episode is sponsored by Bloomberg Connects. See acast.com/privacy for privacy and opt-out information.

Is a Brush Muktzeh?

On this episode Simon recaps the 12th week of the 2021 Colorado football season. He talks about every playoff game this past week (including a 2A rant), and then predicts every playoff game with Kodey and Mazen. 0:00-1:16 Intro 1:17-3:13 Valor Christian vs Fort Collins 3:14-17:22 Columbine vs Arvada West 17:23-21:37 Valor Christian vs Columbine Prediction 21:38-23:29 Grandview Vs Mullen 23:30-24:20 Ralston Valley vs Cherokee Trail 24:21-26:52 Grandview vs Ralston Valley Predictions 26:53-27:17 Cherry Creek vs Mountain Vista 27:18-29:03 Regis Jesuit vs Pomona 29:04-33:48 Cherry Creek vs Regis Jesuit Predictions 33:49-34:36 Legend vs Rock Canyon 34:37-35:31 Arapahoe vs ThunderRidge 35:32-38:47 Legend vs Arapahoe Predictions 38:48-39:35 Montrose vs Denver south 39:36-59:14 Fountain Fort Carson vs Golden 59:15-1:03:25 Fountain Fort Carson vs Montrose Predictions 1:03:26-1:05:12 Palmer Ridge vs Pueblo West 1:05:13-1:06:00 Erie vs Fruita Monument 1:06:01-1:08:09 Palmer Ridge vs Erie Predictions 1:08:10-1:13:40 Dakota Ridge vs Longmont 1:13:41-1:14:28 Chatfield vs Ponderosa 1:14:29-1:16:05 Dakota Ridge vs Chatfield Predictions 1:16:06-1:16:55 Pine Creek vs Bear Creek 1:16:56-1:17:33 Loveland vs Vista Ridge 1:17:34-1:20:05 Pine Creek vs Loveland Predictions 1:20:06-1:22:04 Roosevelt vs Thomas Jefferson 1:22:05-1:22:57 Holy Family vs Pueblo South 1:22:58-1:24:44 Roosevelt vs Holy Family Predictions 1:24:45-1:26:11 Durango vs Evergreen 1:26:12-1:28:12 Mead vs Northridge 1:28:13-1:29:24 Durango vs Mead Predictions 1:29:25-1:30:00 Fort Morgan vs Green Mountain 1:30:01-1:30:31 Frederick vs Pueblo county 1:30:32-1:31:55 Fort Morgan vs Frederick Predictions 1:31:56-1:32:52- Lutheran vs Discovery Canyon 1:32:53-1:33:44 Palisade vs Pueblo East 1:33:45-1:35:30 Lutheran vs Palisade Predictions 1:35:31-1:36:31 Eaton vs Elizabeth 1:36:32-1:37:34 University vs Delta 1:37:35-1:42:45 Eaton vs University Predictions 1:42:46-1:44:00 Brush vs Resurrection Christian 1:44:00-2:22:02 Severance vs TCA 2:22:03-2:24:32 Severance vs Brush Predictions 2:24:33-2:25:50 Limon vs North Fork 2:25:51-2:26:54 Wray vs Florence 2:26:55-2:27:29 (CORRECTION Severance and Brush predictions for Kodey and Mazen) 2:27:30-2:28:56 Limon vs Wray Predictions 2:28:57-2:29:54 Centauri vs Yuma 2:29:55-2:32:11 Buena Vista vs Meeker 2:32:12-2:34:10 Buena Vista vs Centauri Predictions 2:34:20-2:35:57 Player of the Week

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (WoonHeng starts listing them at 1:57) before starting the episode.Buffalo Tempeh & Caramelized Onion Baked BunsMakes 8 bunsFor the dough:245 grams (about 2 cups) all-purpose flour1 tablespoon sugar1 1/2 teaspoons instant yeast1/4 teaspoon salt150 milliliters (⅔ cup) warm wateFor the filling:1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes1 handful chopped scallionsSalt, to tasteFor the “egg wash” and topping:1 tablespoon unsweetened soy or oat milk1/2 tablespoon maple syrupToasted white sesame seeds, for sprinklingPlant-based butter, melted Make the dough: Combine the flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.Cook the filling: Heat a large skillet with 1½ tablespoons of oil over medium heat. Add the onions and a pinch of salt, then sauté until soft and translucent, about 5 to 8 minutes.Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.Assemble the buns: Grease an 8- x 11-inch baking pan with softened butter.To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.Cook the buns: To make the plant-based egg wash, whisk together milk and maple syrup in a bowl until well combined. Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

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On this episode Simon recaps the 11th week of the 2021 season here in Colorado talking about the first round of the playoffs in 1A, 2A, 4A, and 5A. He also predicts the next round with Kodey, Mazen, and Anthony Garcia (1A and 2A only). 0:00- 0:42 Intro 0:43-1:25 Limon vs Bennett 1:26-2:23 North Fork vs Wiggins 2:24-3:43 Limon vs North Fork Predictions 3:45-4:21 Florence vs Monte Vista 4:22-5:05 Wray vs Highland 5:06-6:47 Florence vs Wray Predictions 6:48-7:08 Centauri vs Peyton 7:09-8:09 Yuma vs Strasburg 8:10-10:42 Centauri vs Yuma Predictions 10:43-13:19 Meeker vs Holyoke 13:20-14:18 Buena Vista vs Gunnison 14:19-16:47 Meeker vs Buena Vista Predictions 16:48-18:35 Eaton vs Kent Denver 18:36-19:10 Elizabeth vs Bayfield 19:11-20:11 Eaton vs Elizabeth Predictions 20:12-21:23 Delta vs Alamosa 21:24-22:39 University vs Moffat County 22:40-26:41 Delta vs University Predictions 26:42-27:32 Resurrection vs La Junta 27:33-28:35 Brush vs Basalt 28:36-29:59 Resurrection Crhsitian vs Brush Predictions 30:00-30:49 Severance vs Platte Valley 30:50-31:46 TCA vs Northfield 31:47-35:09 TCA vs Severance Predictions 35:10-36:18 Lutheran vs Green Mountain 36:19-37:03 Frederick vs Mead 37:04-37:36 Fort Morgan vs Holy Family 37:37-38:35 Pueblo County vs Pueblo south 38:36-39:13 Denver South vs Mesa ridge 39:14-41:25 Montrose vs Denver South Predictions 41:26-43:07 Golden vs Cheyenne Mountain 43:08-46:40 Golden vs Fountain Fort Carson Predictions 46:41-47:18 Pueblo West vs Vista Peak 47:19-49:08 Pueblo West vs Palmer Ridge Predictions 49:09-49:38 Fruita Monument vs Brighton 49:39-51:32 Fruita Monument vs Erie Predictions 51:33-53:10 Longmont vs Broomfield 53:11-54:31 Dakota Ridge vs Longmont Predictions 54:32- Ponderosa vs Aurora Central 55:35-57:14 Chatfield vs Ponderosa Predictions 57:15-58:05 Bear Creek vs Windsor 58:06-59:26 Pine Creek vs Bear Creek Predictions 59:27-1:00:53 Vista Ridge vs Skyline 1:00:54-1:02:46 Loveland vs Vista Ridge Predictions 1:02:47-1:04:27 Fort Collins vs Chaparral 1:04:28-1:05:13 Valor Christian vs Fort Collins Predictions 1:05:14-1:06:19 Columbine vs Far Northeast Warriors 1:06:20-1:08:33 Arvada West vs Columbine Predictions 1:08:34-1:09:37 Mullen vs Douglas County 1:09:38-1:11:29 Grandview vs Mullen Predictions 1:11:30-1:13:06 Cherokee Trail vs Fossil Ridge 1:13:07-1:14:42 Cherokee Trail vs Ralston Valley Predictions 1:14:43-1:16:13 Mountain Vista vs Legacy 1:16:14-1:18:37 Cherry Creek vs Mountain Vista Predictions 1:18:38-1:48:10 Pomona vs Castle View 1:48:11-1:50:00 Regis Jesuit vs Pomona Predictions 1:50:01-1:54:26 Rock Canyon vs Smoky Hill 1:54:27-1:56:32 Legend vs Rock Canyon Predictions 1:56:33-1:59:06 ThunderRidge vs Arapahoe Predictions (talk about Fairview at start) 1:59:07-2:01:24 Players of the Week 2:01:25- End Outro

Ned and Gabor go over how to hold your brush while painting (hint: the problem is never that you're holding your brush too loose). To see Ned's Video Downloads with TAAO visit: https://tucsonartacademyonline.com/ned-mueller-oil-painting-techniques If you are interested in more free content from TAAO make sure to visit our blog at https://tucsonartacademyonline.com/blog https://www.instagram.com/taaonline/ https://business.facebook.com/TucsonArtAcademyOnline

Splunk OT security strategist Chris Duffey and Global Advisory CISO Doug Brush join Claroty's Aperture podcast to discuss how CISOs can and must navigate the world of industrial control system (ICS) and operational technology cybersecurity. Digital transformation and convergence have forced IT and OT under the same umbrella for many industrial enterprises and critical infrastructure. For many CISOs, managing OT cybersecurity is a whole new world of risk management strategies, technologies, and vendors. Duffey and Brush explain some of the success stories they've experienced with CISOs who have had to close knowledge, technology, and experience gaps in order to meet OT security challenges head-on.  There are numerous considerations from both an operational and strategic point of view, and Duffey and Brush share their experiences. 

Boomer & Gio Hour 2:  It was not a good Monday night for the NFL, their officials - specifically Tony Corrente - and unfortunately the Bears, legalized sports betting means more people are paying attention, with legalized sports gambling coming to New York so will much higher odds, an update from Jerry recapped the Steelers 29-27 win over the aforementioned Bears, the Knicks beat a depleted Sixers squad, the Nets got steamrolled by the Bulls in the 4th quarter, Al Dukes recalls the time he touched Bruce Springsteen and Gio takes all those teachers out there who don't know how good they have it, to task and it was fantastic. See omnystudio.com/listener for privacy information.

Something new had to happen, and it could, but it would take a wire brush to shift the bark. So we submit to the master gardener. As I came to winter prune this old rose, I said a prayer. ‘Creator God, guide me as I prune. As I cut and snip, wire brush and bend, cause new growth to fill the world with your beauty and purpose.' Ok, it may not have been so poetically put together like that, but it was the intent of my heart. After cutting and snipping much of last season's growth away, I reached for my bright yellow handled wire brush. Normally used for brushing the rust off steel, this was now to be used on a plant, a living thing, a rose, in fact—the queen of the garden. I always slightly cringe when I come to pruning season. It seems such a harsh thing to do. To cut away what has taken time and energy to put together. I always warn my gardening clients that this may seem harsh, but something has to go if they want the fruit or the flowers. The wire brush seems the harshest to me. It's like a full-on assault of scratching and abuse on a protective layer of the soul. As a soft-hearted kind of person, I wince at the thought. I never like to be that harsh with any living thing. But there is bark and lichen and moss. A callusing has built up over the seasons that shrouds the potential living underneath. There, under self-protective layers, is a place of cellular transformation. I can't see it with the naked eye, but I know it's there, and all it needs to stimulate it into growth is some irritation and a little light to touch its cells. Then ‘boom,' multiplication begins to happen. Cells form other cells as an explosion of beautiful growth takes place. Then, a few months later, a bud is pushing out in the spring and telling the world that it is here to display divine beauty and make a difference. By the way, whenever I see this explosion of growth, I do a little dance. I also, quite often, do a little dance in conversations I have with people like you.   Read this further here FOLLOW ME! Websiite: https://turningthepage.co.nz/ Facebook: https://www.facebook.com/turningthepage1atatime Twitter: https://twitter.com/barrypearman Instagram: https://www.instagram.com/turningthepagefaithhopelove/ Podcast https://turningthepage.co.nz/podcast-listen-mental-health/

It's time to clear the docket! Bed time, snacking cheese cutting, fancy ducks and geese, dolphin butts, cats sleeping in closets, and much more! Plus an update on Episode 487: Brush with the Law!

Colleen and Bradley are confused by Gwyneth Paltrow's morning routine. Which seems to involve everything but a toothbrush.

Today we reach WAY back in the Very Clinical catalog! The gang is back.  Kevin, Mac, and Zach discuss posts and cores! Highlights include: - When do you choose to place a core, or a post? - Do you remove all the previous restoration every time?  Most of the time? How does Mac do a core? - He mentioned like 5 products, Cosmecore, Absolute Dentin, Fuji 2, Equia Forte, and Miracle Mix.  I'm exhausted just typing all of those, so I pinned him down to one for technique. - Cosmecore - Mac bonds that in with a Self-Etching Primer Bonding Agent Prelude SE (technically he uses the generic KoolBond SE, but uses the Prelude branded dual-cure link) How does Kevin do a core? - He uses regular light cure composite sometimes (Kalore from GC), but usually uses Absolute Dentin from Parkell - Bonds with Brush and Bond from Parkell How does Kevin do a post? - Dentatus Posts - Buildup material cements the post How does Mac do a post? - Unicore Posts - Buildup Material cements the post Zach buildup and posts: - Bulk EZ for buildups (autocure) - Aforementioned KoolBond SE (generic of Prelude SE) to bond. - Parapost XP - FibreKleer Posts - Vlock Posts (now Edenta Headmaster) If you want to interact with us, head over to the closed Facebook Group Very Clinical! We want to produce episodes about the questions you have, it's a great place to post a clinical topic, you don't even have to post a photo! If you would you like support the Very Dental Podcast Network you should support our sponsors! They help us create content that is, for lack of a better word...Very Dental! The Very Dental podcast is brought to you by our friends at Microcopy Dental. Neodiamonds from Microcopy Dental are very fine. I mean, all of them are awesome, but some of them are actually “very fine.” Specifically I mean the yellow striped ones they call “finishing” diamonds. I use Microcopy finishing diamonds on just about any patient that I might be spinning a bur on. Very fine finishers do the heavy lifting on composites so polishing is simple and easy. I use them to finish crown preps. I've been known to adjust Emax and Zirconia with them. Once you try them you're going to find a ton of places to use them! And just like all of Microcopy's burs, they're sterile out of the package and single use means they're sharp and efficient and can be disposed of at the end of the appointment! Go check them out at verydentalpodcast.com/veryfine (all one word)! The Very Dental podcast is also supported by our friends at Cosmedent! Cosmedent has just released a new composite that you're going to want to try! It's called “Renamel Bulkfill” and it's here to simplify your posterior composite placement. It rivals the speed and efficiency of amalgam but it's still packable, sculptable and polishes like a dream! You can cure up to 4mm increments, so it's sure to increase the efficiency of working in the posterior. It's radiopaque for easy identification on recalls, too! I'll get a chance to try it clinically next week and I'll give you my review with photos in the Very Dental Facebook group! Cosmedent is offering a killer 20% off deal for Very Dental Podcast Network listeners by using the coupon code “VDP21” at checkout on their website! So go check out Renamel Bulkfill at verydentalpodcast.com/bulkfill My 11 year old son is in Invisalign with one of the orthodontists that I refer to. He's doing REALLY well for an 11 year old boy. I see the case for his aligners all the time. With the orthodontist's logo gloriously blazed across the lid. And then I thought to myself...aligners, splits and removable offers a brilliant way for people to remember your office and your brand! And then I thought of our friends at Zirc who offer aligner sized and denture sized boxes in tons of colors that you can customize with YOUR logo! They're offering a buy one, get one deal on retainer or denture boxes with your logo and 4 lines of custom print! Go check it out at verydentalpodcast.com/imprint and use code: verydentalimprint for your Very Dental deal! Our friends at Enova Illumination have your magnification and lighting needs all figured out. Whether you're looking at new loupes, a surgical headlight like no other or the amazing line of Zumax microscopes, Enova Illumination has you covered! Go check them out at verydentalpodcast.com/Enova and take advantage of the discounts they have for Very Dental Podcast Network listeners! Do you need help with a logo or website design? Our friends at Wonderist can definitely help! Keep your eyes open for updated logos of all your favorite Very Dental Podcast Network shows this month...they've been designed by the pros at the Wonderist Agency! Want more information? Go check them out at verydentalpodcast.com/wonderist! Do you want an easy way to support the Very Dental Podcast network? Go check out the monthly deals from our friends at Crazy Dental! Each month Crazy Dental will be offering all kinds of different coupons on the product you're using most! Head over to verydentalpodcast.com/crazy to see the monthly deals they have in store for you!  

Dr. Hutchins reflects on her away rotation at UT Memphis in 2007.

What can brushing your teeth with your none dominate hand teach you about life? Join me today to find out.

Love it or hate it, the centerpiece of any Thanksgiving spread is the turkey! On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She'll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy.  Both are sure to make this year's holiday extra savory. Crisp & Juicy Herb Roasted Turkey Serves 8 to 101/3-1/4 cup kosher salt3 tablespoons granulated sugar2 teaspoons MSG (optional)thyme, sage and rosemary sprigs1 (12- to 14-pound) whole turkey6 tablespoons melted ghee or neutral oil (such as sunflower or canola)In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.Place the turkey into the oven and pour 1½ cups water into the sheet tray.Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.Honey-Thyme GravyMakes about 1 quartWith a paper towel, pat giblets dry (if using). Cut giblets into 1/2-inch pieces.In a medium saucepan or Dutch oven, heat ghee or oil over medium heat until shimmering. Add giblets, season lightly with salt and cook undisturbed until browned on one side, about 2 minutes. Toss and cook until opaque, about 1 minute. Remove from heat. Using a slotted spoon, transfer giblets to a plate and refrigerate, leaving the fat behind.Return the pan to medium heat. Add the neck, backbone, carrots and onion, and cook, stirring occasionally, until everything is lightly browned, about 10 minutes. Add the celery, thyme sprigs, peppercorns and broth, and bring to a simmer over high heat. Use a ladle to skim off any foamy scum that floats to the surface. Reduce heat to maintain a gentle simmer and cook, partially covered, until everything is tender, about 45 minutes.Strain through a fine-mesh sieve and discard the solids. You should have at least 1 quart of broth (top off with water if needed). The broth and giblets can be prepared 3 days in advance.In a medium saucepan or Dutch oven, melt butter until foamy. Add flour and cook, stirring constantly, until blonde and smells nutty, about 2 minutes. Whisk in the broth in a slow and steady stream until incorporated. Simmer, whisking occasionally, until thickened and no raw flour taste remains, about 5 minutes (the gravy can be made up to this point up to 3 days in advance).Stir in honey, chopped thyme leaves, ground pepper and cooked giblets. Taste and add more salt, pepper and honey as needed.Recipes by Sohla El-WayllyFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

This is Today features the stories that make this day unique. It's Monday, November 1, 2021, and here is what we talk about today:National Vinegar DayNational Cinnamon DayNational Family Literacy DayNational Cook For Your Pets DayNational Authors' DayNational Brush DayNational Calzone DayColor the World Orange DayNational Deep Fried Clams DayJob Action DayDay of the Dead (Día de Muertos)Stamp ActHelp to support this podcast:Become a Patron!Subscribe to Learning More Get bonus content on Patreon See acast.com/privacy for privacy and opt-out information.

After the sad passing of beloved Aussie TV personality Bert Newton, we ask if anyone has had an encounter with the great man. Also on the show, why Lauren nearly became single after a trip to Officeworks. Love you guys x

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

This week we had the chance to talk to one of Massachusetts's Rap Battle Killers, Sir South. This man has been grinding and climbing the ranks for 7 years. He had the chance to battle for URL league. South gave us a look at what it's like to battle rap and what it took for him to get to where he is today. Not only is he a crazy battle rapper he is a writer/actor as well. This man stared in the newly released Boston-made film, Apple Cinema

The BEST Independent Music Artists & Singers from around the world: EDM, Indie Rock, Indie Pop, Hip Hop, R & B, Rap, Reggae, Jazz, Country, Folk, & more...Hosted by DTongAdvertising & Sponsorship: http://goo.gl/ioP6HwGuaranteed Song Play & Promotion: http://goo.gl/4aD98wBROUGHT TO YOU BY:SKULT: The All-in-One Skin Cleansing Brushhttps://bit.ly/3B1bau1https://multitudefinancial.comMotorskateshttps://bit.ly/3B1bau1Anytime Decorations SmartPosterhttps://bit.ly/3jrdSTuhttps://sgltimepieces.comhttps://mochasclosetboutique.comElena: Short Filmhttps://bit.ly/3pNcgr0Survivor, The Truth I Speakhttps://mymiecampbell.com QUTIE: Customizable Label Makerhttps://bit.ly/3oXNtAiFairway Champion Griffin Knutsonhttps://bit.ly/3vE8CB2Escape From A Dying Planet: Card Gamehttps://bit.ly/3makvewSlide Dangbler: The All-in-One Dog Walk Buddyhttps://bit.ly/3jHsMW0Fated Zodiac Comichttps://bit.ly/3EmKHZNSalty Saints w/ Will & Angela Williamshttps://anchor.fm/salty-saintsZensational Mysteries by Rahul Karnhttps://amzn.to/3jxOxaqSilvano Swimwearhttps://bit.ly/2ZlkHiOhttps://www.ladygraceco.comYartecho: Quality Handcrafted Fashion Bagshttps://bit.ly/3mmJ48jWavve Soundwave For Podcasts & Music Artistshttps://wavve.co?ref=johntongThe Fiverr Life podcasthttps://spoti.fi/30OnzPPAlso New Music from:Rachel Wang 'Erase Me'One Minus One 'The Hunter'Zpextre w/ a Triple PlayTHREE w/ a Back2back80Degreez 'Mic Check One Two One Two'Jasmine 'Emotions'J Robert Ormond 'Who's laughing now'CULTur3 'Make It Through'Niki Stevens w/ a Back2backSecond Class Citizen 'Six'Betty Lyles 'J. Stanley'Little Falls Trophy w/ a Triple Playvka$h 'Lets Slide'OneFiftyNine 'Straight Face'Andrew De la Foix 'Possibility'inthecut 'Tings' ft VICUKevyStaySnappin w/ a Triple PlayParkes Stewart 'Wanna Be Heard'Island Castaways Band w/ a BackToBackCatch the show on iTunes, Spotify, iHeartRadio, PlayerFM, Periscope, Google Play, TuneIn, Stitcher, Soundcloud, & www.DTongRadio.com

The BEST Independent Music Artists & Singers from around the world: EDM, Indie Rock, Indie Pop, Hip Hop, R & B, Rap, Reggae, Jazz, Country, Folk, & more...Hosted by DTongAdvertising & Sponsorship: http://goo.gl/ioP6HwGuaranteed Song Play & Promotion: http://goo.gl/4aD98wBROUGHT TO YOU BY:SKULT: The All-in-One Skin Cleansing Brushhttps://bit.ly/3B1bau1https://multitudefinancial.comMotorskateshttps://bit.ly/3B1bau1Anytime Decorations SmartPosterhttps://bit.ly/3jrdSTuhttps://sgltimepieces.comhttps://mochasclosetboutique.comElena: Short Filmhttps://bit.ly/3pNcgr0Survivor, The Truth I Speakhttps://mymiecampbell.com QUTIE: Customizable Label Makerhttps://bit.ly/3oXNtAiFairway Champion Griffin Knutsonhttps://bit.ly/3vE8CB2Escape From A Dying Planet: Card Gamehttps://bit.ly/3makvewSlide Dangbler: The All-in-One Dog Walk Buddyhttps://bit.ly/3jHsMW0Fated Zodiac Comichttps://bit.ly/3EmKHZNSalty Saints w/ Will & Angela Williamshttps://anchor.fm/salty-saintsZensational Mysteries by Rahul Karnhttps://amzn.to/3jxOxaqSilvano Swimwearhttps://bit.ly/2ZlkHiOhttps://www.ladygraceco.comYartecho: Quality Handcrafted Fashion Bagshttps://bit.ly/3mmJ48jWavve Soundwave For Podcasts & Music Artistshttps://wavve.co?ref=johntongThe Fiverr Life podcasthttps://spoti.fi/30OnzPPAlso New Music from:Rachel Wang 'Erase Me'One Minus One 'The Hunter'Zpextre w/ a Triple PlayTHREE w/ a Back2back80Degreez 'Mic Check One Two One Two'Jasmine 'Emotions'J Robert Ormond 'Who's laughing now'CULTur3 'Make It Through'Niki Stevens w/ a Back2backSecond Class Citizen 'Six'Betty Lyles 'J. Stanley'Little Falls Trophy w/ a Triple Playvka$h 'Lets Slide'OneFiftyNine 'Straight Face'Andrew De la Foix 'Possibility'inthecut 'Tings' ft VICUKevyStaySnappin w/ a Triple PlayParkes Stewart 'Wanna Be Heard'Island Castaways Band w/ a BackToBackCatch the show on iTunes, Spotify, iHeartRadio, PlayerFM, Periscope, Google Play, TuneIn, Stitcher, Soundcloud, & www.DTongRadio.com

Colley Whisson and Gabor talk all things brushes in this episode by answering important questions like, "What are the advantages of a small brush versus a large brush?" and "what other factors should artists take into consideration when choosing the right brush?" If you want to learn more about Colley's new Video series visit: https://tucsonartacademyonline.com/colley-whisson-monochrome-to-color-instructional-video If you are interested in more free content from TAAO make sure to visit our blog at https://tucsonartacademyonline.com/blog Instagram: https://www.instagram.com/taaonline/ Facebook: https://business.facebook.com/TucsonArtAcademyOnline

One time when I was being chewed out by a girlfriend and I had an out of body experience.  And I realized all moments are outside of my control.  So I need to learn how to find happiness here too.  And my most recent root canal reminds me of this. Administrative: (See episode transcript below)Check out the Tools For A Good Life Summit here: Virtually and FOR FREE https://bit.ly/ToolsForAGoodLifeSummitStart podcasting!  These are the best mobile mic's for IOS and Android phones.  You can literally take them anywhere on the fly.Get the Shure MV88 mobile mic for IOS,  https://amzn.to/3z2NrIJGet the Shure MV88+ for  mobile mic for Android  https://amzn.to/3ly8SNjGet A Course In Miracles Here! https://amzn.to/3hoE7sAAccess my “Insiders Guide to Finding Peace” here: https://belove.media/peaceSee more resources at https://belove.media/resourcesEmail me: contact@belove.mediaFor social Media:      https://www.instagram.com/mrmischaz/https://www.facebook.com/MischaZvegintzovSubscribe and share to help spread the love for a better world!As an Amazon Associate I earn from qualifying purchases.Transcript: Mischa Z: 00:03 I just worked up the episode called we can have happiness in any moment. So by the time you listened to this episode, that episode will be published. We can have happiness in any moment (https://bitch-slap-the-accelerated-path-to-peace.simplecast.com/episodes/we-can-have-happiness-in-any-moment). And I think that's true, generally speaking. I think that's true. And I think that, um. What I was going to talk about on this episode, what I'm going to talk about on this episode is where that idea really coalesced. Or, or I saw it as, you know, what I need to figure out how to be happy in any moment. Because all moments are outside of my control. And so I'm going to talk about that when, when that came into my line of sight, and then I'm also going to talk about extreme circumstances and that, because that's inevitably where I go or where other people can go as well. But what about the most extreme circumstances?Mischa Z: 01:23 So, um, about back in what, 2015, I suppose I was breaking up with this girl. And this was a girl that I really, really was in love with. And I didn't realize how much I was in love with her until the breakup was complete. Um, yeah, that's how I'd say that. And anyway, uh, about a month before, um, we officially broke up. And actually, I didn't know we were breaking up. But in hindsight it turns out we were breaking up. Um, this girl, she lived with me and, and like, God bless her soul man. And she lived with me and we decided that perhaps she should move out. And, and so, yes, she'll move out. She's got a month because she's got to find a place where she finds a place and then it's not ready. So effectively from the time we decided that she would move out to when she moved out was about a month.Mischa Z: 02:37 And this is, uh, this is a little off of the topic, but I thought after she moved out, we would work on it and try and sort out our difficulties. And, uh, her thought was, yeah, as soon as I'm out, we're done. And so anyhow, as soon as she moved out, we were done, it turns out. And, um, my heart was a bit shattered, tattered call it what you will. Anyhow, uh, in between that month, between the time we decided to break up and she was moving out, um, she was very upset one day and one evening. And she was really, um, you know, coming at me fairly strong. And I say this with love. Uh, how many times have I come at people, very strongly raised my boys or just launched into the criticisms of somebody, you know, I've definitely done this myself. So she was doing this to me.Mischa Z: 03:40 And that was my perception of, she might actually have a completely different story and that's okay. But in this moment, the way I'm feeling it is, you know, she's yelling at me, she's, she's going down my list of, of character defects. I can't even remember what they were, you know, but you do this, you do that. You're like this you're like that. I can't believe this. I can't believe that. And, and, uh, as I said, I really love this, this woman. And, and in that moment, this one time when she was un-corking on me, I remember it vividly, she was standing at the front of the bed and I was sitting in bed and, um, she was just common strong. And I remember in that moment as I, I, an out of body experience, I was like, you know what?New Speaker: 04:41 I need to learn how to be okay in these moments too. I need to learn how to...can somebody find happiness in this moment too? That was the actual thought. I was like, gosh, these, these moments can come and go. Supposed good moments, bad moments. I realized, or I had the question came, can I find happiness? And a moment like this? Can I appreciate a moment like this as well? And, um, it was a powerful, powerful thought. And I realized in that moment that, Hey, more than ever that, oh my gosh, like, I need to truly learn how to be happy under any circumstance. Because circumstances are outside of my control circumstances are going to come and go suppose a good circumstances, supposedly bad circumstances. And if my happiness is dependent outside of me... If I continue that... And I have, I had a good life at the time, I still have a good life now, generally speaking.Mischa Z: 06:00 So I guess it was a very deep moment. Um, I don't know why I hedged my circumstances by saying that life was good or fine or whatever. Obviously it was an upheaval because it was breaking up with this girl it turns out. And, you know, my parents had passed away. I come out of a divorce a couple of years ago. Um, you know, yeah. And my career was in complete upheaval. Um, yeah, my career, I was floundering in my career. And in that moment, it's where I had that awareness. And so he was like April, 2015, March, 2015. Yes. March, 2015. And that's when the new taking that paradigm very seriously. That paradigm, that way of living of finding happiness, no matter what in the moment, um, popped up. I'm going to fast forward to the day because my brain goes to, oh, well, what about if you're being tortured?Mischa Z: 07:20 Right. Like literally tortured in a pain moment. Or, gosh, there's so many things we could say where it's like, how is one going to be happy in that moment? And, and, and... So very recently I was at the dentist just depending on what anybody's listening to this. So in September, September of 2021 due to this is the whole dentist story. I have a whole dentist tangent I could go on, but I won't, but it turns out I needed. And I can't believe I'm going to tell the audiences, but I needed two root canals and I needed two, um, crowns. And I'm about to get the crowns I'm halfway done with the crowns. So I had to go to, um, the root canal person. And then I had to go to the crown, the crown dentists. So two different dentists, whatever you call them, teeth, surgeons or whatever.Mischa Z: 08:31 But those moments are very intense and there can be pain. And they do a great job of using local anesthetic to numb the pain. However, in those moments, I, I meditate so much and I have been for a bit, you know, and I'm, I I'm, I... As I'm in the dentist chair and, and this a root canal is pretty serious circumstance, right? Like breathing and meditating and dropping in and getting into such a deep meditative moment in the dentist chair. It's pretty crazy. Like the it's almost. What I'd liken it to is a circumstance where it's like, Hey, can this be a relaxing, enjoying experience or relaxing, enjoyable experience? Idon't know how to term that, but I will say that "yes, it was". And the most interesting fact of it is both times, both times. And this happened before. So this is just the most recent time. I've, I've, I've frequent the emergency room due to stitches. I seem to in my athletic endeavor, I seem to be gifted at cutting myself deep enough to need stitches.Mischa Z: 10:00 So anyway, the technique can work in those situations too. But the dentist, this dentist, I've had now three root canals there, perhaps for I've lost track. Um, and I, I floss. I want you to know I've lost one to two times a day. Brush my teeth, use the, the, between the teeth. You know, Tepei things. I should put a Tepei, a link in the show notes, get your temp, a teeth cleaners. Um, turns out if you drink CA I went, I'll tell you the story, my gosh, this episode's going long. I, I, uh, I started drinking in the middle of the COVID cream and sugar in my coffee cause it's so good. And I sip my coffee all morning. So I'll have one cup and I'll nurture at all morning. And it turns out, uh, sugary coffee. It's like drinking 20 cups, sugar wise. Cause you just keep on re dousing your teeth with sugar throughout the morning.Mischa Z: 11:03 And so that the dentists said, Hey, this is the deal. If you're going to drink sugary coffee, you gotta drink it. You know, within the 15 minutes or you gotta drink it down. If you nurse it all morning, you just keep shocking your teeth. Noted! So that's what I had done. Two root canals, but this dentist tells me, he's always like, man, you're the best, um, patient ever, just so calm, so relaxed. So I can't remember the other things he's said, but every time I'm there, he's him and his assistant. They're like, what, what is this what's going on here? So anyhow, and then, you know, when I had the, the crowns done, that's where they do the teeth grinding and stuff like that. But same experience. So almost being tortured, although I suppose when you are getting truly tortured or an extreme situation like that, where you get no, um, local anesthetic, you know, might be harder to find peace enjoying the moment. But there you go, that I just wanted to expand on finding peace in the moment and I've definitely gotten better. Thanks to that out of body experience I had with that girlfriend where I was like, I need to learn how to appreciate every moment, perceived good or perceived bad, learn how to appreciate every moment, because the moment is outside of our control other than how we perceive it, I believe. Okay. I'm done. Thank you. Have a good day. Love to all.

Join me as I chat with President of Wooster Brush, Ben Maibach. Ben and I discuss shortages, Wooster's big expansion as they look to more than double their size.

Ken welcomes author, spiritual director, activist, and preaching minister at the University Church of Christ (Pepperdine),  Eric Wilson. The two met at a spiritual retreat for the facilitators of the Center for Racial Reconciliation where Eric led a day of refreshment and restoration around the theme of Brush Arbor. "It's soul work," Eric says. The two take us back to Eric's early formation years growing up in St. Louis, Missouri. His academic work took him from the University of Missouri to UCLA, where he earned an ABD in Theater Literature, History and Criticism. Eric's work as a Certified Spiritual Director and Life Coach contribute to this conversation filled with wisdom, insight and authenticity.Become a Patron: www.patreon.com/beachedwhitemaleShow Notes: https://thebeachedwhitemale.com/eric_wilson/Support the show (http://thebeachedwhitemale.com)

Brush up on your Kingdom math skills, as we look at God's math in the first message of the new series, "Kingdom Equations." This message focuses on "God of More Than Enough." Ways to Connect: Church App: https://tithely.app.link/bear-creek-assembly-of-god Website: www.bearcreekag.org Online Campus: www.facebook.com/groups/bearcreekagonline Text NEW to 1-844-259-0900

Top 6: Facebook Names  Anna's Brush with Death  Vaughan's being cancelled by Lynley Dodd  Controversial Opinions on First Dates  Megans Theme  Fact of the Day Day Day Day Daaaaay!  

Welcome back Biddies to a super fun episode with my guest makeup artist and founder of B3 Balm, Julia Dalton-Brush! Aside from Julia being a total gem of the artistry community, she has so much to say about her journey from owning a construction management company, to being a makeup artist, to creating her own agency Brush Beauty, and now her highly successful all natural skincare line B3 Balm! Julia and I talk about today's beauty standards in social media, reaching out to artists you may want to assist or be mentors, cultivating your community and how she cooked up her first lip balms in her own basement! I love how Julia's brand speaks to her values in activism and reaching out to the community whether it's giving back to local charities or providing first responders with skincare during the height of COVID. This episode is not one to miss! Special Thanks To Julia Dalton-Brush IG @juliadaltonbrush @bthreebalm Subscribe to our e-mail list to be the first to know about our MERCH and other fun things at lipstickbiddies.com Join the free Facebook group community: https://www.facebook.com/groups/lipstickbiddiescommunity Please support this podcast through Patreon: https://www.patreon.com/lipstickbiddies where you will receive perks such as exclusive merch, bonus episodes, virtual community meetups, makeup classes, and one-on-one mentorship for less than the price of a lipstick! Your support truly helps me as a small creator to continue to create amazing content for you all and to keep the podcast going! Follow us on IG, YouTube, and Tiktok @lipstickbiddies @rachelrosemakeup and use #lipstickbiddies! Connect with your host Rachel on Clubhouse @rachelrosemazza Subscribe to our YouTube channel to watch video recordings of episodes, episode highlights, live streams, and more! About Our Guest: Founder of Brush Beauty, Julia Dalton-Brush has taught the art of flawless makeup to both individual clients and students for the past decade, and is a sought-after expert on how to look and feel beautiful at any age, shape, or size. Known for her ability to create natural looks while emphasizing each client's unique features and beauty, she has perfected the art of understated glamour. She founded the skincare line, Brush Beauty Balm aka B3 Balm. These all-natural, handmade products were born from Julia's frustration as a professional makeup artist. She wanted to use natural, organic skincare on her clients, but couldn't find any options that she could use in her kit, because none of them worked well under makeup. After years of research, B3 was developed and has quickly become a favorite not only of top-tier makeup artists and industry tycoons, but everyone looking for skincare they can feel good about! Shop B3 Balm through my affiliate link here: https://b3balm.com/?p=Hy_r4mXj8 My product favorites: Lillie oil, facial moisturizer, under eye cream, matte lip balm, rose squalene oil, body balm Apply for your B3 pro discount here: https://b3balm.com/pages/pro Apply for B3 Affiliate program, The Balm Society here: https://affiliates.b3balm.com/ --- Send in a voice message: https://anchor.fm/lipstickbiddies/message Support this podcast: https://anchor.fm/lipstickbiddies/support

Tod and Dave hit a Brush Pass bonus episode with our first impressions of the final Daniel-Craig-as-Bond flick.  Be warned this is a full spoiler episode.  We figure if you haven't seen the film yet, you probably don't care about spoilers.     Music is licensed under a Creative Commons Attribution license  ‘Enter the Party' by Kevin MacLeod Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100240 Artist: http://incompetech.com/ 

Author : Audrey R. Hollis Narrator : Ibba Armancas Host : Alasdair Stuart Audio Producer : Marty Perrett Discuss on Forums “Trowel, Brush, Bones” was originally published in the Iron Horse Literary Review in January 2021 Sites that help with and advocate for the safety for all female presenting people: Reclaim These Streets Safeline Women’s Aid […]

Taking care of our 65 million-year-old Triceratops fossil is a delicate task. We ask Katie from our Collections department how, and how often, it gets cleaned.