Podcasts about burlap

Spices add extra flavor to our meals, how long can we keep them, how should we store them, what should we look for when buying them? We'll have these answers and much more from Ethan Frisch, Co-Owner of Burlap and Barrel Single Origin Spice Company. Sommelier Jacqueline Colemen speaks with Daniel Daou, co-founder and winemaker at DAOU Family Estates in Paso Robles.

Steve Taylor is an American singer, songwriter, record producer, film maker, and actor. He had a successful solo career during the 1980s. In contrast to many Christian musical artists, his songs have often taken aim at Christian hypocrisy or 'error' with the use of satirical, sardonic lyrics. In 1997, he founded the record label Squint Entertainment, which fueled the careers of artists such as Sixpence None the Richer and Burlap to Cashmere. He has produced and written for numerous musical acts, one of the most consistent being Newsboys. And Manwell Reyes was the lead singer for Group 1 Crew, an American Christian hip hop and R&B band. Matt caught up with them at Easterfest many years ago, and got to chat to them about their story! Support the show: http://historymakersradio.com/See omnystudio.com/listener for privacy information.

Steve Taylor is an American singer, songwriter, record producer, film maker, and actor. He had a successful solo career during the 1980s. In contrast to many Christian musical artists, his songs have often taken aim at Christian hypocrisy or "error" with the use of satirical, sardonic lyrics. In 1997, he founded the record label Squint Entertainment, which fueled the careers of artists such as Sixpence None the Richer and Burlap to Cashmere. He has produced and written for numerous musical acts, one of the most consistent being Newsboys. And Manwell Reyes was the lead singer for Group 1 Crew, an American Christian hip hop and R&B band. Matt caught up with them at Easterfest many years ago, and got to chat to them about their story!

Kate and Kristin speak with Barkha Cardoz about the motivations and intentions behind expanding on her late husband Floyd Cardoz's legacy. She speaks about working with masala spice blends and why a collection of recipes was the next best step to demystify and empower home cooks, even though she has seen first hand the demanding nature of the cookbook creation process. She shares what the collaborative relationship was like with Burlap and Barrel, the experience of crowd sourcing recipe testing and why self producing the book allowed for the freedom and malleability of making exactly what they wanted. Finally she talks about Flavorwalla's second life, how Floyd's legacy still shows up in their community and what her plans are for the future.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Barkha CardozWebsiteInstagram With Love and MasalasBurlap and Barrel Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showFlavorwalla, by Floyd Cardoz 

This week's guest is the co-founder of Burlap & Barrel, Ori Zohar. Burlap & Barrel is an American spice importer that sources sustainable single-origin spices directly from farmers and foragers.We talk about the origins of the idea with his business partner, growing a business with omni-channel components, and the richness and diversity of the spice world. Burlap & Barrel 

If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode!We're diving into the world of Vermentino! As spring unfolds, it's the perfect time to explore this refreshing white wine that's ready for its perfect pairing on your table! I'll catch you up on everything you need to know about this lesser know Italian white grape and then Michael and I turn traditional food and wine pairing on its head. Instead of picking a meal and then choosing a wine, we decided to go with the wine first – a concept we refer to as "wine first pairing".Then join Michael and I in our kitchen as we try an exciting new spring pasta recipe and see how all the flavors come together.We're talking about: What Vermentino is known for and what to expect in the glass Our delicious Sip Spotlight wine, 2023 Reeve Vermentino from Sonoma County and where to find itHow the temperature of the wine in your glass really does make a differenceLinks and Resources:Check out Reeve Winery and plan you wine tasting visit! Follow them on IGUntil their new 2024 vintage is available in May, you can find the Reeve Vermintino at Bottle Barn and through the Vivino ap.Here's the recipe for the delicious Pea, Pancetta and Broccolini PastaBe sure to top your pasta (and everything else) with our favorite red chili peppers from Burlap and Barrel. A collaboration with our good friend and James Beard finalist, Dan Richer. Checkout the highlight bubble on Nikki's Instagram, to see the delicious pairing!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You also NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

Welcome to episode 97 of Growers Daily! We cover:  Burlap for mulch, is farmer Jesse real, and how big to make beds and paths, ‼️ Hiring—Produce/Editor Application: https://forms.gle/vnbTTv24NHw52duj8   Links from this episode:    Living Paths Video: https://youtu.be/wrcMmW4WKF8   Featured MUSIC TODAY “Weather” By Pandaraps, Big Soda, Is Our Children Learning Via https://www.epidemicsound.com   Support our work (

In this episode of Working Class Audio, Matt welcomes back the Pellicci Brothers, Jay and Ian, who appeared originally on WCA #054. They have worked with Deerhoof, John Vanderslice, Sleater-Kinney, and the Magnetic Fields.They currently run Brothers (Chinese) Recording in the Bay Area. In This Episode, We Discuss: Challenges in Naming Unintentional Uniformity Studio History Literal Creativity Creative Decision Making Not Planning Studio Projects Burlap Links and Show Notes: Brothers (Chinese) Recording WCA #057 with The Pellicci Brothers Matt's Rant: Identity Credits: Guest: The Pellicci Brothers Host/Engineer/Producer: Matt Boudreau WCA Theme Music: Cliff Truesdell The Voice: Chuck Smith

In this episode, Ken and Lisa of Watters Garden Center chat about dealing with burlap when planting a large evergreen pine. When you get a new evergreen pine the root ball is often covered with burlap. When do you remove the burlap? Do you remove the burlap at all? Do the roots grow right through it all? Listen in to find out how to deal with that burlap during planting.Listen to Mountain Gardener on Cast11: https://cast11.com/mountain-gardener-with-ken-lain-gardening-podcast/Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/

In rabbitHOLE's eighth episode, the BIT CREW heads down some interesting holes, including: Charlie Chaplin Fabric Power Rankings Mascot Abuse The Great Muppet Caper Luke starts us off with a twisty tale beginning with the 1089 albums you must listen to before you die, (Anyone else a fan of Ogden Nuts Gone Flake? What about Stanley Unwin? Nope? Maybe?) a visit to the GOON SHOW, and then some forgotten facts about the Little Tramp. We also learned that Jason may or may not have a fabric fetish. Multiple cast members suffered physical abuse from mean kids when wearing mascot costumes. Flannery attempts to get ANIMAL (the Muppet) the recognition he deserves. Brent reveals his favorite movie is indeed the Great Muppet Caper and proceeds to BIT-splain Dr. Teeth and the Mayhem. It's a wild ride - we're glad you're on it with us. APOLOGIES:  Sweeden (once again), non-angry poets, Burlap to Cashmere (a real band), Banana Republic (sponsor us?), the colors purple and bone, Hanes, cotton, suede, WhiteCastle, Poutine, Canada, beat poets, the Easter Bunny, cheese sandwiches, and whoever should have been on this list but was inadvertently omitted.                         As always, rabbitHOLE is unscripted and inspired by the CREW's real-life rabbit hole adventures. If you enjoy rabbitHOLE, follow, rate, and share it with your friends! DIRECTOR/CREATOR:  Billy Merritt CAST:  Konrad Andrew Terry Armstrong Sabrina Kim Banes Amber Bellsdale Luke Bovard Hill Kane Brent Kohler Don Slovin Jason Spiro Lisa Steckman Thea Marie Thorkildsen Flannery Wilson "rabbitHOLE" Improv is part of The BIT Comedy Network. Production Assistance, Audio Production & Graphics/Art by Hill Kane of Raising Kane Media + Marketing. MUSIC: "Shark Bait" performed by Little Kahunas | Produced by Peter Miller ©  Hosting Platform: Libsyn.com "The BIT" and "The BIT Comedy Network" are Trademarks owned by Billy Merritt © 2024 Billy Merritt - All Rights Reserved Inquiries + Notices + Requests: TheBitComedyNetwork@gmail.com

Dogfish Head has a reputation for pushing the envelope with culinary ingredients in their beer, and that penchant for experimentation was incorporated into the program at this year's Brewer's Retreat through this panel discussion on spices (and brewing with them), moderated by Dogfish Head founder Sam Calagione and featuring Ethan Frisch of single-origin spice purveyor Burlap & Barrel along with the dynamic duo of Dogfish Head R&D—Mark Safarik and Bryan Selders. In this episode, they discuss: finding flavor inspiration around the world sour, sweet, and savory spices the truth about cinnamons origins, processing, flavors, and uses for a variety of popular spices insight into the ways that Dogfish Head uses various spices and ingredients in its beer And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. Five Star Chemical (https://fivestarchemicals.com) Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. From cleaning fermenters to kegs, we have a solution for every step of the brewing process. RSS Maclin (https://RSSMACLIN.com) provides the training and resources breweries of all sizes need to ensure the exceptional quality of your product remains the same from beginning to end. For more information, visit RSSMACLIN.com or email Service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order.

We're talking about two pantry staples that might seem simple but pack a powerful punch—salt and pepper. From the wide variety of peppercorns to the differences between table and kosher salt, there's a lot more to these ingredients than meets the eye. Join us as we learn about the history of peppercorns, unique uses for both spices, and how they've made their way into kitchens around the world. Get ready to spice up your culinary adventures!Keep exploring with these resources and links mentioned in this episode:Penzeys Spices Penzeys peppercorns ​ Burlap & Barrel Single Origin SpicesBurlap & Barrel peppercornsBurlap & Barrel salt & pepper collection  Ashley's favorite electric mill for grinding salt and peppercorns Mashed potatoesSmoked saltThe Steamy Kitchen Cookbook by Jaden Hair on Amazon or BookshopWhite Pepper vs. Black Pepper: What's the Difference? from Food Network Diamond Crystal Kosher saltMorton Kosher salt Tolon's Strawberry Basil Shortcake (uses smoked salt) Truffle saltTruffle honeySee show notes at www.passingtheplate.org/47Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Join us for an exclusive episode featuring Ori Zohar, Co-founder and Co-CEO of Burlap & Barrel, the spice company revolutionizing the 4,000-year-old global supply chain. Burlap & Barrel is a social enterprise and Public Benefit Corporation, committed to connecting smallholder farmers with high-value markets. By working directly with exceptional spice farmers, the company ensures that spices are grown, processed, and exported without the traditional intermediaries, resulting in fresher, more flavorful spices. Unlike conventional spices, which may spend years in transit, Burlap & Barrel's offerings are so fresh and potent that new customers are advised to use only half a serving initially. This commitment aligns perfectly with the values of Rouxbe students who prioritize exceptional ingredients in their cooking. Don't miss this unique opportunity to learn from Ori Zohar and Rouxbe Director of Vegan Pastry in a very special episode. It's a perfect match for anyone passionate about culinary excellence. You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

As US consumers embrace a wider variety of seasonings to flavor their food they increasingly want to know where spices come from, their safety profile and environmental and social impact – prompting the industry stakeholders to rethink spice supply chains, which historically have been purposefully opaque to hide widespread inequity and exploitation.

The Mystical Middlemen are on their way to stop the man in black, but first, let's stop over in Narble…

Tune in each Tuesday to learn an interesting coffee fact, tip, tidbit, or amusing story told in 60ish (some stories are just too good to pack into a minute!) seconds. For more great coffee information, visit our blog, CoffeeWithTheQueen.com.

On episode 232 of the Atlantic City podcast, Kyle and Craig play Always/Once/Never with AC happy hours, then Craig gives a Maryland casino trip report. Also, four weeks worth of... Read more »

On episode 232 of the Atlantic City podcast, Kyle and Craig play Always/Once/Never with AC happy hours, then Craig gives a Maryland casino trip report. Also, four weeks worth of... Read more »

When Ori left his previous VC funded tech startup, he was determined that his next company would be bootstrapped so he could control his own destiny. Ori co-founded Burlap & Barrel with Ethan Frisch, a single-origin spice company. They made sure the company was profitable from day 1 (without paying themselves). Initially they put all the money back into the company, doing consulting on the side and by year 3 they were able to start paying themselves completely from the company.Listen to our conversation as we discuss the conscious choice to be profitable, how they found success with a unique value proposition selling “commodities”, and their upcoming expansion into retail.www.burlapandbarrel.comStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Ethan Frisch and Ori Zohar are Co-Founders of Burlap & Barrel, the spice company deeply beloved by the chef community and home cooks, in search of spices that taste like they're meant to taste. On this episode of ITS, Ethan and Ori tell Ali how they not only quintupled in Covid, but how they made sure to stay in the hearts and carts of consumers after the pandemic.Photo courtesy of Burlap and Barrel.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

Hosted by Linda Gassenheimer. Spices add extra flavor to our meals, how long can we keep them, how should we store them, what should we look for when buying them? We'll have these answers and much more from Ethan Frisch, Co-Owner of Burlap and Barrel Single Origin Spice Company. Sommelier Jacqueline Colemen speaks with Daniel Daou, co-founder and winemaker at DAOU Family Estates in Paso Robles.

Facebook Share Twitter Share Google+ Share Business Strategist, Joe Pardo interviews Ethan and Ori of Burlap and Barrel. Watch the Shark Tank pitch from Season 14 Episode 19 at https://youtu.be/itJTr7GmDpM ROCKET YOUR SALES: Free PDF Guide! https://JoePardo.com/rocket Know Your Customer! Free PDF Guide to build your Ideal Customer: https://JoePardo.com/avatar Pitch Joe Pardo to invest your business! Over $10,000 in funding available! https://SuperTank.tv Get your Super Gear and Apparel today! https://ShopJoePardo.com Check out Burlap and Barrel at https://www.burlapandbarrel.com/

This week on Special we continue our deep dive into the world of dried spices with Ethan Frisch and Ori Zohar, founders of Burlap & Barrel. And we hear from some serious eaters about their experiences with buying, using and storing their dried spices.

Seth Vargas (Movie Friends Podcast) joins us as we discuss PLL's FIRST Halloween episode! It's 2008 and it's a MESS, Burlap babies, Lady "G" costume debacles and how can we forget the creepy abandoned murder house we'll never mention again.Any and all questions please email weareliarspod@gmail.comLeave us a voice message at (631) 600-3916‬Let's Connect: Instagram, TikTokWe want to learn more about you! Please take our short survey!Listen to Movie FriendsFollow Seth Vargas @ohsethyMore Betty Content hereTotal Betty Merch hereMusic by: Anthony ViccoraProduced and Edited by: Total Betty Podcast NetworkSnail Mail:PO BOX 553Centereach, NY 11720 ★ Support this podcast on Patreon ★

This week on Special Sauce we talk to the good guy spice whisperers Ethan Frisch and Ori Zohar, who are the founders of the socially conscious spice company Burlap & Barrel. They are on a mission to to build new international spice supply chains that are equitable, transparent, and traceable.

Dried herbs and spices are an affordable way to add, change, and play with flavor. But how do you use them from the hip?! We've got answers that will empower you to cook with dried herbs and spices even when you aren't following a recipe. From how to pair them with each other to using them creatively, we'll help you get the most out of your spice cabinet. We're kicking off 2024 with a new DIJFY Listener Survey to hear more about what you want from us. From what you love most to the things you wish we'd change, from topics you'd like us to cover to specific episode suggestions, this survey is where you can let us know how to plan a year of content that will serve you best. And we promise that it will only take a few minutes. Do it now! https://docs.google.com/forms/d/e/1FAIpQLSdsTEI8_-Y8qdE7XOJuXTAw-gSArzwyBiEuXRco_QMlBQ9UHQ/viewform?usp=sf_linkLINKS Our episode, Spice Up Your Family's FoodThe Spice House https://www.thespicehouse.com/ Burlap and Barrel https://www.burlapandbarrel.com/ Penzey's Spices https://www.penzeys.com/ Spiceology https://spiceology.com/ The Ultimate Spice Pairing Guide https://delishably.com/spices-seasonings/The-Ultimate-Spice-Pairing-Guide Tarka Oil by Paro https://fromparo.com/products/tarka-oil The Flavor Bible https://amzn.to/471I4KLFood Herb and Spice Pairing Chart (Thanks, Lena!) https://bkc-od-media.vmhost.psu.edu/documents/HO_PE_foodherbspicepairing.pdf Our Sponsors:* Check out Factor 75 and use my code dijfy50 for a great deal: https://www.factor75.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out HomeThreads.com/DIJFY to get a code for 15% off your first order!* Check out Whole Foods : https://www.wholefoodsmarket.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, Ken and Lisa of Watters Garden Center discuss dealing with burlap when planting a large evergreen pine tree. Also learn how to deal with gopher and gopher holes in your garden.Listen to Ken Lain's weekly gardener podcast. You can also listen to Ken Lain's Mountain Gardener Radio Show Live on Saturdays at 8 am & 11 am and again on Sundays at 8 am on KQNA, and 11:30 am on 95.5 & 99.9FM.Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/Listen to Mountain Gardener on Cast11: https://mountaingardener.buzzsprout.com or wherever you stream podcasts.

Our top picks when it comes to TV, Movies, TikTok, Instagram and all things entertainment.This week's episode covered (list below in no particular order):Fargo- Season 5Leave the World BehindRIP: Andre Braugher, Norman Lear, Ryan O'neil, Sandra Day O'Conner, Henry Kissinger, Jean Knight, Frances SternhagenGodfather of Harlem- Season 3American Horror Stories- Season 3

About our Guests: Ren Rossini is the Culinary Partnerships and Communications Manager at Burlap & Barrel. She joined the company in 2020 after moving away from a career in butchering and salumi-making. She lives in Joshua Tree, California, with her partner and their dog, as well as a desert tortoise named Sporty Spice.Bayley Freeman is the Operations & Communications Manager at Burlap & Barrel. She joined the company in 2020 from a career in magazine copyediting and child-raising. She lives in San Clemente, California, with her husband, two kids, dog and cat.Burlap & Barrel: A single origin spice company for professional kitchens and home pantries, partnering  directly with farmers.Burlap & Barrel WebsiteInstagramSupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Spices add extra flavor to our meals, how long can we keep them, how should we store them, what should we look for when buying them? We'll have these answers and much more from Ethan Frisch, Co-Owner of Burlap and Barrel Single Origin Spice Company. Sommelier Jacqueline Colemen speaks with Daniel Daou, co-founder and winemaker at DAOU Family Estates in Paso Robles. Hosted by Linda Gassenheimer

Today on the show we welcome Ethan Frisch and Ori Zohar, the cofounders of Burlap & Barrel, a very well-regarded spice company that might just play a starring role in your kitchen. We wanted to have these guys in to talk about the early days of their company and how both left successful careers in restaurant cooking and advertising to launch it. We also find out about their meticulous approach to sourcing Guatemalan cardamom and Turkish black Urfa chili, as well as digging into more spices they think we should be cooking with. We hope you enjoy this conversation.Also on the show, Brad Metzger discusses some of the big themes that arose during the latest LA Chef Conference. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM BURLAP & BARREL:How Burlap & Barrel is Shaking up the Spice Industry [Fast Company]New Spice Company Sells Seasonings From the Source [NYT]The Musakhan Queens of Ramallah [TASTE]

This week, we dive into the new spice trade, its history, and two specific companies' commitment to their farmers and direct trade. First, we talk to Sana Javeri Kadri, founder of Diaspora Co. She talks about her research on what the spice trade should look like today and what inspired her to base her business on the stories of spice farmers worldwide. Check out this recipe for Almond Turmeric Potatoes to put your turmeric to work. Then, we talked to Ethan Frisch, Co-Founder of the direct trade spice company Burlap & Barrel. He walks us through a spice tasting of peppercorns, cinnamon, and cumin for a lesson in evaluating aroma and flavor and a gentle reminder of the qualities we should be thinking about when we buy spices. After hearing the conversation about cinnamon, you'll want to give it a go with this recipe for Cinnamon-Toast Graham Crackers.Broadcast dates for this episode:October 6, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Eve Wilkowitz and Patricia Shea.Detective AnneMarie Bernagozzi @ 212-239-2556Kerry Mutha @justiceforpat2023@gmail.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5466986/advertisement

Don't get too excited, blood enjoyers... we may be watching series 3 episode 9, "The Family of Blood", but there's nary a drop to be found here! I guess the BBC weren't too thrilled about having a bunch of children firing machine guns at unarmed men, so they made them into scarecrows instead. They should call this episode "The Family of Straw" if you ask me! Haha! Anyway, this episode is about how Martha deserves better. Sam | Jordan Twitter | Cohost | Tumblr | Patreon | Discord | YouTube

A new series based on the book of Daniel.Join Us Every Sunday @ 9:30 am & 11 amLive Streaming Sundays @ 9:30 amWebsite - www.southwestchurch.org YouTube - Southwest Church - OhioFacebook - @SouthwestChurchOhio Twitter - @SWC_Ohio Instagram - southwestchurchurchohioDownload our app in the Apple AppStore or Google Play! Search Southwest Church Ohio!Support the show

#22. Ethan Frisch and Ori Zohar are the co-founders of Burlap & Barrel, a spice company and public benefit corporation with a mission is to end inequality and exploitation in food systems that disenfranchise skilled farmers. Burlap & Barrel works directly with small farmers around the world, sourcing only single origin spices. Their focus is not just on procuring the spices but also on helping the farmers incorporate sustainable practices to ensure their businesses are economically viable.The results have been outstanding, as Burlap & Barrel has been able to sustainably procure some of the most incredible spices directly from the farmers' harvest to our kitchen. The founders share their journey of starting the company and the story behind their first spice discovery – wild cumin from Afghanistan.Throughout the episode, Ethan and Ori discuss their sourcing process and the relationships they build with visionary farmers who prioritize flavor and sustainability over high yields. They emphasize the importance of visiting the farmers in person to develop a genuine understanding of their practices and establish trust. Burlap & Barrel's vision goes beyond just providing exceptional spices; it's about creating a positive impact on farmers' lives and preserving cultural and heritage varieties.Where to find Ethan Frisch: InstagramLinkedInWhere to find Ori Zohar: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:10) Gorilla Ice Cream(5:13) Ori's Startup(7:52) Why Burlap & Barrel started(10:58) How Burlap & Barrel finds their partners(15:32) How Burlap & Barrel validates quality(17:44) Picking a White Peppercorn partner(22:07) Burlap & Barrel Origin blends(27:10) Direct to Restaurant to Direct to Consumer(30:46) The Supply chain and commoditization of spices(32:37) What is Iru?(35:36) The spice industry in America(40:12) Domestic versus International sourcing(42:01) How climate change effects sourcing(48:08) Burlap & Barrel on Shark Tank(55:34) Working with Floyd and Barkha Cardoz

Welcome to The KSL Greenhouse Show! Hosts Maria Shilaos and Taun Beddes tackle your gardening questions, talk plants, and offer tips for an amazing yard. Listen Saturdays 8am to 11am at 1160 AM & 102.7 FM, kslnewsradio.com, or on the KSL Newsradio App. Follow us on Facebook and Instagram at @kslgreenhouse. #KSLGreenhouse  Texters are asking if it's possible to get rid of squash bugs without harming bees. Taun goes over what you should do with that burlap sack holding that tree you just bought.  See omnystudio.com/listener for privacy information.

The Boys are BACK with another incredible episode! In this one, the Boys host another Bring Your Own Topic to the Table Night! Jalen discusses his love for Chicago, Kyle gets vulnerable with the Boys and discusses a hurdle he wants to overcome, Brandon leads an inspirational conversation, and Mike inquires about the effect that outsiders can have on a romantic relationship. Tune in for a very thought-provoking episode!  Email us at everythingnothingshow@gmail.com to submit your fan questions!  Intro: LAKEY INSPIRED - Chill Day Outro song: Otis McDonald - Main Street   Please Like, comment, subscribe, and review on Spotify and Apple Podcasts, and SHARE! We appreciate your support and hope you reach out with ideas or overall engagement!  IG: instagram.com/_everythingandnothingpod_/ FB: facebook.com/everythingandnothingpod Twitter: twitter.com/EandNShow

#6. This episode of The meez Podcast provides a glimpse into the life and relationship of one of the most prominent chefs in the food industry, the late Chef Floyd Cardoz, and the woman behind him, Barkha Cardoz, founder of Cardoz Legacy. The conversation showcases their love for food, family, and each other. Barkha and Josh discuss how she and Floyd worked together to achieve a work life balance and recognized the importance of being present with their family. Floyd was a quiet person at home, but they would still discuss things when he needed an outsider's perspective. She also talks about the importance of Floyd's ability to balance spices and flavors with respecting the vegetables in his cooking.The discussion also centers around her launch of FC Masala. In 2021, Barkha launched a line of masala blends that she and Floyd had been working on together for Burlap & Barrel. With flavors such as Garam, Goan, and Kashmir, these incredible masalas are made with high-quality, freshly ground spices to honor Floyd's passion for using freshly ground spices in his own cooking. FC Masala has grown into several other initiatives that Barkha is now launching, carrying on Chef Floyd's name while building a brand of her own.Where to find Barkha Cardoz: InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:11) Early life in the United States(8:35) Reconnected with Floyd in NYC(14:12) Cooking at home and finding work/life balance(22:59) The future of Indian food in the U.S.(30:40) What is a masala?(33:06) The beginnings of FC masala(38:36) Partnering with Burlap & Barrel(42:40) Testing out masala flavors(50:14) The FC masala recipe contest(54:24) Creating a cookbook(57:43) The Cardoz Legacy scholarship(1:01:30) What's next for Barkha

Rice is such an important part to so many cuisines across the world. Unfortunately Jon has ADHD and remains to be unmedicated so we talk about cancelling JK Rowling, Ellen, and date night foods before we get around to talking about what we planned on talking about. Also Jon released a spice blend collaboration with Burlap and Barrel! Find that here: https://www.burlapandbarrel.com/collections/collaborations/products/jon-kung-blends and hit up his Instagram for tips on how to use them. Hosted on Acast. See acast.com/privacy for more information.

This week on Inside Julia's Kitchen, Todd Schulkin welcomes culinary entrepreneur Barkha Cardoz. They discuss the life and work of Barkha's late husband, Chef Floyd Cardoz; how she's turning tragedy into a living legacy; and the Cardoz Kitchen Collection, a line of spices and masalas created with Burlap and Barrel. Plus, as always, Barkha shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Regenerative has become a buzzword, with companies big and small making commitments to launch regenerative products. But what does regenerative product design actually look like? And how do we measure the impacts of product design and ingredient choices on people and our planet?  This week, we discuss this and more with Ethan Soloviev, farmer and chief innovation officer at HowGood, a food sustainability rating company. His work with international retailers and CPG brands combines on-the-ground agricultural expertise in 34 countries with sustainability-driven market insights. Ethan has developed environmental and social impact metrics for analysis of more than 3,000 brands, including Ahold-Delhaize, Walmart and Danone. He regularly presents on Regenerative Agriculture and Regenerative Business at conferences around the world, and is the author of “Regenerative Enterprise: Optimizing for Multi-Capital Abundance” and the monthly “Regeneration Newsroom." We discuss: Cultivating a regenerative paradigmHow to provide food producers with the information they need to minimize the negative climate and labor risks of their productsWhere regeneration strategy needs to differ when thinking about large vs small producersWhich metrics companies and consumers need to be looking atThe business benefits of regenerationEthan's optimism around ecosystem service marketplacesWhether it's worth trying to fix modern capitalism or if we should take inspiration from more traditional local systemsWhy Ethan thinks biotech and plant-based innovations are not enough on their own and why they must be used in conjunction with a new mindset Show Notes Chipotle and Kraft Heinz use this start-up to track and prove how green they are: https://www.cnbc.com/2022/06/06/chipotle-and-kraft-use-start-up-howgood-to-track-how-green-they-are.htmlWhite Leaf Provisions: https://www.whiteleafprovision.com/Carol Sanford: https://carolsanford.com/One Planet Business for Biodiversity Coalition: https://op2b.org/Ecosystem Services Marketplace: https://www.ecosystemmarketplace.com/ecosystem-services/Regen Network: https://www.regen.network/Nori: https://nori.com/reNature: https://www.renature.co/Burlap and Barrel: https://www.burlapandbarrel.com/Yolele Foods: https://yolele.com/Perennial Agriculture: https://www.perennial.earth/ *Giveaway Details* We've teamed up with our partners at New Hope Network to offer ALL of our listeners an exclusive 25% off discount for an Expo West 2023 badge and ONE lucky listener will have the opportunity to win a free booth at Expo West 2024 ($8k value). To enter, do the following by February 17th: Head to New Food Order's show page on Apple PodcastsMake sure you are subscribedLeave us a review - good or bad - but hopefully good! Scroll to the bottom of the page to do so.Screenshot the review and email it to Meg at meg@savageimpacts.com - if you're interested in the 25% discount to this year's Expo, please call it out in the email.  Lastly, head to newfoodorder.org - select newsletter - and register to receive our newsletters. In addition to New Food Order content, AgFunder and Food+Tech Connect publish the leading newsletters for the food and agtech community.Those who follow New Hope Network, Food + Tech Connect and AgFunder on Instagram, Twitter, and LinkedIn will receive double entry. Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters Follow us on Instagram: @newfoodorderpod Follow us on Linkedin: @agfunder & @foodtechconnect Thank you to Foodshot Global & New Hope Network for sponsoring the series. And a huge thank you to everyone who helped us bring this podcast to life:  Production: Cam Gray, Cofruition Audio Editing: Tevin Sudi Original Music: Rodrigo Barbera  Art: Lola Nankin Project Management: Patrick Carter

Season 4 Episode 10: Beneath the Surface The Gang has joined a Cult!  Rules:  No one can be friends, Carter gets no bread, and Burlap tunics are the acceptable meta.   PLOT TWIST!:  The Gang had their memories erased by some douchebag, and they need to dream of the glowing puddle, and have Gotcha "Close Encounters of the Third Kind" epiphanies to remember themselves.  Then they can go home, and perhaps begin the revolution of their fellow, prolateriat workers.  Will they:  Yes.   ----more---- 00:00 - Intro 7:28 - 24 Seconds 9:36 - Episode Debrief 1:07:24 - Were We Comforted 1:09:04 - Yeh Neh or Meh 1:13:01 - Next Episode 1:16:08 - ComeTrya 1:18:04 - Get To Know Your Hosts 1:22:40

This week we wrap up the Cowboys on Thanksgiving, prognosticate on the remainder of the season and take off our blue rose colored sun glasses. Brought to you by Happy Earth and Draft Kings Sports Book (Promo code TPPN) If you or someone you know has a gambling problem, crisis  counseling and referral services can be accessed by calling 1-800-  GAMBLER (1-800-426-2537) (IL/IN/LA/MI/NJ/PA/TN/WV/WY), 1-800-  NEXT STEP (AZ), 1-800-522-4700 (CO/KS/NH), 888-789-7777/visit  http://ccpg.org (CT), 1-800-BETS OFF (IA), 877-8-HOPENY/text  HOPENY (467369) (NY), visit OPGR.org (OR), or 1-888-532-3500 (VA).  21+ (18+ NH/WY). Physically present in  AZ/CO/CT/IL/IN/IA/KS/LA(select parishes)/MI/NH/NJ/  NY/OR/PA/TN/VA/WV/WY only. $150 in Free bets: New customers  only. Min. $5 deposit. Min $5 pregame moneyline bet. Bet must win.  $150 issued as six (6) $25 free bets. Ends 12/31/22 @ 11:59pm ET.  Stepped Up SGP: 1 Token issued per eligible game. Opt in req. Min $1  bet. Max bet limits apply. Min. 3-leg. Each leg min. -300 odds, total bet  +100 odds or longer. 10+ leg req. for 100% boost. Ends 1/8/23 @ 8pm  ET. See eligibility & terms at  sportsbook.draftkings.com/footballterms. Learn more about your ad choices. Visit megaphone.fm/adchoices

By Patty Templeton, from Issue #370 of Beneath Ceaseless Skies Online MagazineIntroduced by the author, detailing the feel and inspirations for the story's world of Shady Grove.The trestle bridge caught fire in 1911. The train dropped. The ravine caught it.More info »

We decided to do something a little bit different this week and try a Half & Half Episode.  No matter what flavor of creepy you're craving this episode will have something for you! 

"What was missing was the connection between the farmers to the customers." -Ori Zohar The centralized food system is broken and it needs to be fixed. In order to bridge the gap between farmers and customers, we need to create an enterprise model that allows the customer to buy produce directly from farmers. This is the only way to create a sustainable agricultural economy. An enterprise allows farmers to sell their products more easily and at a higher price point because they are able to reach customers who are willing to pay more for their products. Moreover, business owners will be able to provide customers with more information about the food they are eating, where it came from, how it was produced, and what is in it.  On the other hand, customers also benefit because they get fresh, local produce delivered directly from the farm. This also reduces food miles which is good for the environment. So, it's a win-win! Burlap & Barrel partners with small, local farmers in order to support their livelihood and end inequality in the food system from its roots. This partnership has also allowed them to source out natural spices that are not available in the US as well as ensure that the products are all high-quality and taste great. Learn more about the mission of Burlap & Barrel and how they're solving a major need in our food system as Justine interviews the company's co-founder, Ori Zohar. Justine and Ori also discuss why consumers care for good ingredients, how companies can help educate their consumers on what they're buying and how to buy them, how to create a better brand reputation, and Ori's secret spice that you might want to try.  Meet Ori: Ori is an experienced social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's domestic operations, eCommerce and finances.   Ori's family moved to Baltimore, Maryland from Israel when he was 5 years old. He developed a love of all things food as a kid, learning to cook Middle Eastern and Mediterranean dishes from his parents. He firmly believes that tahini can improve most dishes.   Ori's entrepreneurial journey started in his teens, when he started a business (poorly) DJ'ing parties. Many other entrepreneurial initiatives followed. Ori first teamed up with Ethan to start Guerrilla Ice Cream, an activist ice cream cart that received a frenzy of media attention, in 2010.   A few years later, he co-founded Sindeo, a venture-backed mortgage company that provided home loans in an open and transparent way. Sindeo raised $32m, helped its customers secure more than $500m in home loans with record-setting customer satisfaction scores. Ori took the startup from idea through acquisition.   Ori's happy to be back in the food world, where eating is an integral part of his job.   Website Facebook Instagram Connect with NextGen Purpose: Website Facebook Instagram  YouTube Linkedin Episode Highlights: 00:46 An Unpleasant Experience 05:24 Burlap and Barrel 12:23 Bridging the Gap Between Farmers and Customers 16:48 Being the Ultimate Source of Spices 20:44 Winning Over Great Chefs 26:07 Origin Blends 30:34 Ori's Secret Ingredient

Break out the apple cider and grab a pumpkin for painting (or carving, if you're old school!) - it's time once again for YOUR awesome list for the season ahead! Meg and Kelly are DELIGHTED to bring you the list of all things awesome for autumn 2022 including recipes, fashion trends, entertainment, fall fragrances and more! THANK YOU TO OUR SPONSORS: *CozyEarth: Go to cozyearth.com to get 35% off site wide when you use code AWESOME *Faherty: Go to fahertybrand.com/AWESOME and use code AWESOME at checkout to get 15% off SHOW NOTES: Kelly's AotW: Shoyu Ramen at Costco Meg's AotW: Maple Greek Frappe from this TikTok 1 tsp instant coffee 1 tsp maple sugar 1 tsp light brown sugar Ice Milk of your choice Inexpensive milk/coffee frother KELLY'S FALL LIST: Electric lighter Korean Beef Bowls from Damn Delicious Royal Cinnamon from Burlap & Barrel Natural textures for decorating your home (like woven pumpkins and dried arrangements!) MEG'S FALL LIST: Hocus Pocus 2 on Disney+ Taylor Swift's Midnights album Woman Without Shame by Sandra Cisneros House of Gloi pumpkin butter Ghost Puffs scent Sugar and Spite perfumed spray in Hellsville Sweet Water Decor reed diffuser Leaves of Leisure Autumn Breeze tea Tattersall Cranberry Liqueur Big ol' blanket—like this or this or this! Cargo pants Clogs Maxi skirts PAST FALL LIST EPISODES: Ep. 349: AWESOME LIST FOR FALL 2021! Ep. 262: The AWESOME List for Fall 2020! Ep. 215: Awesome List for Fall 2019 Ep. 166: The Awesome List Fall 2018 You can find Meg on Facebook, Twitter, or Instagram! Find Kelly on Twitter , Instagram and on her website! Visit sortaawesomeshow.com for show notes on this and every episode. And don't forget to find us in the Sorta Awesome Hangout on Facebook or @sortaawesomeshow on Instagram, and @sortaawesomepod on Twitter! This post may contain affiliate links, which means we receive a tiny commission from the seller at no additional cost to you, if you purchase from them. We only share products and services we have used, tested, and love ourselves! Learn more about your ad choices. Visit megaphone.fm/adchoices

On Culture Friday, Nick Eicher and Myrna Brown talk to Andrew Walker about courage on the field; Collin Garbarino reviews the new Disney streaming movie, Chip ‘n Dale; and Steve West talks to singer-songwriter Steven Delopoulos. Plus: a couch cushion windfall, and the Friday morning news.Support The World and Everything in It today at wng.org/donate. Additional support comes from Heart of Dakota, providing Christ-centered, literature-based homeschool curriculum. Featuring open-and-go daily plans, engaging books, and fun activities with God's Word at the heart, our award-winning curriculum will take you all the way from preschool through high school. With Heart of Dakota, you'll love learning again! More at heartofdakota.com. And from Ambassadors Impact Network, a nationwide group of members who have invested more than fifteen million dollars in early-stage companies led by gospel-advancing entrepreneurs. More at ambassadorsimpact.com.Emmaus Bible College prepares students to impact the world for Christ. In addition to Bible and Theology, we offer a broad range of high demand academic programs, including Computer Science, Business, Teacher Education, and many more. Find Christ-centered education, uncompromised biblical teaching, and valuable professional degrees in a college community that encourages your spiritual growth. Learn more at emmaus.edu.