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9 episodes with Byblos
3 episodes with Byblos
2 episodes with Byblos
2 episodes with Byblos
3 episodes with Byblos
2 episodes with Byblos
2 episodes with Byblos
2 episodes with Byblos
2 episodes with Byblos
Welcome to Season 4 of Travel Stories with Moush everyone! In this inspiring episode, we're joined by travel visionary Haitham Mattar - a pioneer in tourism leadership and the CEO of IHG Hotels (Middle East, Africa and West Asia). From shaping Ras Al Khaimah into an adventure hub to transforming Saudi Arabia's tourism story, Haitham shares powerful insights, incredible travel stories, and a peek into his new book "Pots, Pans, and Five-Year Plans."Destination Highlights:Saudi Arabia, Red Sea Cruise Experience – Haitham joined the first-ever cruise ship to sail in the Red Sea post-pandemic. He visited untouched islands like Sindalah, witnessed crystal-clear waters and vibrant corals and cruised past the Wadi ad-Disah, believed to be where Moses split the sea. He also believes that Saudi Arabia is a tourism powerhouse in the making.AlUla, Saudi Arabia - A “living museum” with tombs carved into mountains, echoing the Nabataean civilization. According to Haitham, it's a stargazing paradise and one of the most peaceful, spiritual places on earth.Petra, Jordan – A must-visit destination.Lebanon – He celebrates the ancient city of Byblos, which is one of the oldest continuously inhabited cities in the world and loves the buzz of Beirut, with its diversity, gastronomy and the unique way expats adopt Lebanese culture. The rich history, stunning Mediterranean coastline and enduring charm of Lebanese villages is what makes the country even more special.Oman – An underrated gem according to Haitham. He believes that Oman has major untapped potential in sustainable and adventure tourism.Island of Palau – A sustainability model and a standout example of tourist accountability and community-first tourism.Six Senses Zighy Bay, Oman - A hidden gem offering tranquility, indulgent spa experiences, and adrenaline sports like paragliding. https://www.sixsenses.com/en/hotels-resorts/middle-east-africa/oman/zighy-bay/Agra, India – Haitham is deeply moved by the Taj Mahal and the profound story of love behind it. He also highlights the Agra Fort as an underrated gem, rich in Mughal architecture and history.Six Senses Barawara, Rajasthan, India – A place where he would like to keep going back to and one that holds a very special place in his heart. https://www.sixsenses.com/en/hotels-resorts/asia-the-pacific/india/fort-barwara/Connect with Haitham at:haitham.mattar@ihg.comThank you everyone for tuning in today. I hope our conversations have fueled your wanderlust and inspired you to explore the world in new and exciting ways. Please don't forget to hit that subscribe button on your favorite podcasting channel to keep up with our latest episodes. I would love to know what you think…what kind of travel stories and guests you would like me to cover. So, please do leave a comment, a rating or a review. Do follow me on Instagram and find out who's joining me next week. I'm at @moushtravels. You can also find all the episodes and destinations mentioned by all the guests on my website www.moushtravels.com as well as on the episode show notes. Thanks for listening and until next time safe travels and keep adventuring. "Want a spotlight on our show? Visit https://admanager.fm/client/podcasts/moushtravels and align your brand with our audience."Connect with me on the following:Instagram @moushtravelsFacebook @travelstorieswithmoushLinkedIn @Moushumi BhuyanYou Tube @travelstorieswithmoush
Howdy! We are very excited to be back for this special episode! This time we welcome Marios Hedary the owner/operator of Byblos Mediterranean Restaurant. Marios shares his story with us and how he and his restaurant contribute to the art scene in the DFW area. Jeff will have several pieces of new work on display at the Byblos restaurant during the festival that runs from April 10-13 2025. More info below!! Come for the art, stay for the eggplant! https://wengerabstracts.com/ https://www.byblostx.com/
In this episode, I tell you about the history of the Phoenicians and their cities (Byblos, Tyre, Sidon...), including the most famous of all: Carthage. I discuss various topics, like the Late Bronze Age Collapse, Phoenician culture, religion, and society, what Canaan and the Levant are, how ancient maritime trade worked, the rise of Carthage and how the confrontation with Rome in the Punic Wars turned out. Welcome to Lights Out LibraryJoin me for a sleepy adventure tonight. Sit back, relax, and fall asleep to documentary-style stories read in a calming voice. Learn something new while you enjoy a restful night of sleep.Listen ad free and get access to bonus content on our Patreon: https://www.patreon.com/LightsOutLibrary621Listen on Youtube: https://www.youtube.com/@LightsOutLibraryov ¿Quieres escuchar en Español? Echa un vistazo a La Biblioteca de los Sueños!En Spotify: https://open.spotify.com/show/1t522alsv5RxFsAf9AmYfgEn Apple Podcasts: https://podcasts.apple.com/us/podcast/la-biblioteca-de-los-sue%C3%B1os-documentarios-para-dormir/id1715193755En Youtube: https://www.youtube.com/@LaBibliotecadelosSuenosov
durée : 00:28:24 - L'Entretien archéologique - par : Vincent Charpentier, Antoine Beauchamp - Occupée en continu depuis près de 9 000 ans, Byblos au Liban fait partie des villes les plus anciennes au monde. En 2018, la découverte d'une nécropole vieille de 4 000 ans presque intacte a provoqué une immense surprise. Récit de cette découverte avec ses protagonistes. - réalisation : Olivier Bétard - invités : Julien Chanteau Archéologue au département des Antiquités orientales du musée du Louvre; Tania Zaven Archéologue, directrice du site de Byblos à la direction générale des antiquités du Liban
W audycji rozmowa z dyrektor jednej ze szkół, do której uczęszczają dzieci uchodźców z południa Libanu.
This is the episode that several of you have requested – a one stop shop on the history of ancient Canaan and its people, the Canaanites. In this program we'll look at the history of this region and how it developed from the Bronze Age, Canaan's relationship with Egypt and other parts of the world, and various Canaanite kingdoms such Moab, Edom, Ammon, Israel and Judah, as well as the Phoenician cities of Sidon, Tyre and Byblos. If you want a general history of ancient Canaan and the Canaanite people, then this program is for you. Contents:00:00 Introduction to Canaan01:45 Early Bronze Age History of Canaan06:40 Canaan, Egypt, Mitanni and the Hittites22:23 Life in Canaan during the Bronze Age25:53 Canaan and the Bronze Age Collapse32:39 Canaanite Religion34:51 Moab37:15 Edom39:27 Ammon41:05 Israel and Judah49:21 Sidon1:00:36 Tyre1:14:30 Byblos1:26:49 Thank You and PatronsSupport the show
L'antico Levante è oggi diviso tra Libano, Siria, Giordania, Israele, Striscia di Gaza, Autorità Nazionale Palestinese e territori contesi – e basta questo nudo elenco ad evocare un mosaico di realtà conflittuali. E laddove l'identità è un tema discusso, che si intreccia a rivendicazioni territoriali, agli archeologi vengono richiesti reperti da esibire, corredati da narrazioni efficaci. Ogni comunità pretende siti monumentali eloquenti, che giustifichino costruzioni identitarie, confini controversi e perfino guerre e occupazioni. Per discuterne, a Beirut abbiamo conversato con l'archeologo italiano Antonio dell'Acqua (Università di Udine, Universität Bern), che dirige un progetto di studio finanziato dall'Unione Europea sul Levante in epoca romana e bizantina. Al progetto collabora anche l'architetto libanese Hany Kahwagi – Janho (USEK – Holy Spirit University of Kaslik), che a Byblos ci ha parlato del rapporto tra identità e politica libanese e archeologia del territorio.
Réécoutez le FG Voyage au Byblos de Mykonos avec Ionny du mercredi 26 juin 2024
Ancient Gebal, about 20 miles north of Beirut. Thank you for listening and God bless!
Welcome to the Instant Trivia podcast episode 1155, where we ask the best trivia on the Internet. Round 1. Category: Those Phabulous Phoenicians 1: Seaport city known for its very expensive purple dye. Tyre. 2: The Phoenician city of Berytus is known known by this name. Beirut. 3: The ancient city of Byblos was known for its production of this material, hence bible, meaning book. papyrus. 4: The Phoenicians were known for this skill; even the Greeks called the North Star the Phoenician Star. navigation. 5: Zeno, a Phoenician, founded this "Greek" school of philosophy. Stoicism. Round 2. Category: Parts Of The Body 1: This organ has a mitral valve and semilunar valves. the heart. 2: Condyles are the rounded ends of bones that meet up at joints--the femur has one where it meets up with the tibia in this joint. the knee. 3: The brain region known as the parietal this 4-letter area contains the sensory cortex. lobe. 4: The Palatine type of these masses in your throat are the ones often removed--the pharyngeal types are called adenoids. tonsils. 5: The gallbladder stores this greenish fluid that aids in the digestion of fats. bile. Round 3. Category: QuadS. With Quad in quotes 1: Examples include dogs, cats, rats, crocodiles, horses, and salamanders. quadrupeds. 2: You'll find these muscles in the front of your thighs. quadriceps. 3: Adjective for something that occurs every four years. quadrennial. 4: ¼ of a circle. a quadrant. 5: The name for this 19th c. dance originally meant a group of horsemen performing riding maneuvers. a quadrille. Round 4. Category: Takes The Cake 1: Angel food cake uses only this part of an egg. the white. 2: Light and dark batters combined give this cake the appearance of the rock it's named for. marble cake. 3: This classic Viennese torte is filled with apricot jam. Sachertorte. 4: Trademarked name for a fluted tube pan or the cake baked in it. a Bundt. 5: A Baba is most commonly flavored with this potent potable. rum. Round 5. Category: Always Broadway 1: "Joseph Smith American Moses" is a song in this musical. The Book of Mormon. 2: In 2010 this "Avenger" won a Best Actress Tony for "A View from the Bridge". Scarlett Johansson. 3: In 2017 Broadway met its matchmaker when she was "divine" as the title star of "Hello, Dolly!". Bette Midler. 4: In 1990 this musical about a musical closed after 6,137 shows; God, I hope you get it! I hope you get it!. A Chorus Line. 5: I've got a lead for you... Alan Alda portrayed Shelly Levene in this Mamet play in 2005. Glengarry Glen Ross. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used
Romanul „Sub cerul liber, stăm în lumină” de Barbara Kingsolver, apărut la Curtea Veche, pune împreună două povești din două epoci diferite, una din 1874 și cealaltă din zilele noastre, aduse împreună prin destinul unei case din Vineland (New Jersey) care „stă să cadă” și prin cîteva teme, între care: precaritatea locuirii, imigrația, polarizarea societății americane, condiția femeii. În ciuda greutăților cu care se confruntă personajele, în carte e mult umor, mai ales în povestea din zilele noastre. Am stat de vorbă despre romanul Barbarei Kingsolver cu traducătoarea sa, Anca-Maria Pănoiu, și cu editoarea sa, Luana Schidu, coordonatoarea colecției Byblos de la editura Curtea Veche.Anca-Maria Pănoiu: „Sentimentul meu a fost că Barbara Kingsolver își construiește personajele cu tandrețe. Însă din această tandrețe face parte și o doză bună de ironie, care vine dintr-o conștientizare a răului existenței atît de mare încît nu mai ai ce să faci, trebuie să-l accepți.”Luana Schidu: „Este o frază care mi se pare că e cheia întregii cărți și care spune cam așa: oamenii se tem foarte tare de ceea ce nu cunosc și atunci vor alege un tiran care le garantează că va reinstaura vechea ordine. Lucrul ăsta e valabil și-n secolul al XIX-lea, pentru că este vorba acolo de un fel de senior al locului, un personaj politic care le vinde oamenilor iluzia unui mic paradis închis. Și, în paralel, în zilele noastre, sîntem în vremea în care Donald Trump își face campanie și tot atît de tare se pune și aici accentul pe promisiunea și pe povestea care li se vinde, frumos împachetată, unor oameni care au deja niște așteptări.”O emisiune de Adela Greceanu Un produs Radio România Cultural
Considérée comme lʹune des plus vieilles villes du monde, Byblos se situe sur une falaise de grès, à 40 km au nord de Beyrouth. Byblos, à qui la Bible doit son nom, est aussi directement associée à l'histoire de la diffusion de l'alphabet phénicien. Pour parler de lʹhistoire de cette cité antique, Johanne Dussez sʹentretient avec Patrick Michel, maître dʹenseignement et de recherche à lʹinstitut dʹarchéologie et des sciences de lʹAntiquité de lʹuniversité de Lausanne Sujets traités : Byblos, Liban, Beyrouth, Bible, alphabet, phénicien, cité, antique, cité antique Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 15h sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/5936 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.
Considérée comme lʹune des plus vieilles villes du monde, Byblos se situe sur une falaise de grès, à 40 km au nord de Beyrouth. Byblos, à qui la Bible doit son nom, est aussi directement associée à l'histoire de la diffusion de l'alphabet phénicien. Pour parler de lʹhistoire de cette cité antique, Johanne Dussez sʹentretient avec Patrick Michel, maître dʹenseignement et de recherche à lʹinstitut dʹarchéologie et des sciences de lʹAntiquité de lʹuniversité de Lausanne
Our dishing and dining means you get the real unfiltered scoop as we experience it. The hubs, Lawrence, returns once again and joins me to review every visit and offer his perspective. We have spent the last several months returning to many Miami favorite restaurants. In this episode, we will highlight which ones continued to impress, and also discuss the few who greatly disappointed. DRINKING GAME: Take a shot every time we say TIKI TIKI or SHIT SHOW. You have been warned!76. Uchi77. Los Felix78. Mila Restaurant79. Byblos80. Skipped # Oops81. La Mar82. QP Tapas 2.083. Marky's Caviar Lounge84. Hiden85. Chica86. The Den87. Bouchon88. Rakki SushiListen at the links below and on all major platformsAppleSpotifyiHeartradioAmazon MusicAudibleSupporting the podcast is simple. Like what you hear? Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds! Thank you for listening. For more scoop, visit:InstagramTwitter/XYouTubeTikTokFacebookWEBSITE
Joshua 13:1-13 New International Version (NIV) Land Still to Be Taken 13 When Joshua had grown old, the Lord said to him, “You are now very old, and there are still very large areas of land to be taken over. 2 “This is the land that remains: all the regions of the Philistines and Geshurites, 3 from the Shihor River on the east of Egypt to the territory of Ekron on the north, all of it counted as Canaanite though held by the five Philistine rulers in Gaza, Ashdod, Ashkelon, Gath and Ekron; the territory of the Avvites 4 on the south; all the land of the Canaanites, from Arah of the Sidonians as far as Aphek and the border of the Amorites; 5 the area of Byblos; and all Lebanon to the east, from Baal Gad below Mount Hermon to Lebo Hamath. 6 “As for all the inhabitants of the mountain regions from Lebanon to Misrephoth Maim, that is, all the Sidonians, I myself will drive them out before the Israelites. Be sure to allocate this land to Israel for an inheritance, as I have instructed you, 7 and divide it as an inheritance among the nine tribes and half of the tribe of Manasseh.” Division of the Land East of the Jordan 8 The other half of Manasseh,[a] the Reubenites and the Gadites had received the inheritance that Moses had given them east of the Jordan, as he, the servant of the Lord, had assigned it to them. 9 It extended from Aroer on the rim of the Arnon Gorge, and from the town in the middle of the gorge, and included the whole plateau of Medeba as far as Dibon, 10 and all the towns of Sihon king of the Amorites, who ruled in Heshbon, out to the border of the Ammonites. 11 It also included Gilead, the territory of the people of Geshur and Maakah, all of Mount Hermon and all Bashan as far as Salekah— 12 that is, the whole kingdom of Og in Bashan, who had reigned in Ashtaroth and Edrei. (He was the last of the Rephaites.) Moses had defeated them and taken over their land. 13 But the Israelites did not drive out the people of Geshur and Maakah, so they continue to live among the Israelites to this day.
Fascinating temple in use for 2 millennia in Byblos. Thanks for listening! Please share, subscribe, and leave a 5 star review!
A crusader castle surrounded by much older archaeology. Thank you for listening! Please share, subscribe, and leave a five star review!
Damascus is described by historians as one of the oldest continuously inhabited cities on the planet. Other ancient cities include Jericho (in the West Bank), Sidon (in Lebanon), and Byblos (also in Lebanon). Damascus is also considered the oldest capital city. The city of Damascus is mentioned 56 times in the Bible.
Today's guest is Laura Khatib, an ocean advocate, communicator and educator from Lebanon. Laura and I discuss the state of marine science and education in her home country, Lebanon, and more concretely in Byblos, where she currently lives. As one of the oldest consistently inhabited places on Earth, Byblos is characterized by unique and astonishing marine archeology. Laura tells us about her work as co-founder of the NGO Guardians of the Blue, where she teaches local communities about their heritage in the Lebanese ocean. They also use citizen science methods such as ordinary photography from dives to identify and map Lebanon's marine biodiversity, and even recently discovered a new species in the Mediterranean Sea for the first time. Remember to follow The Ocean Embassy on Steady and support us there, if you can. You also find us on Instagram, Twitter and LinkedIn. Cover art: Simon + Anna Madlener. Based on the Spilhaus world projection. Music and Sound Effects: Lukas Bindel Mixing: Anna Madlener #Lebanon #Byblos #oceanliteracy #unoceandecade #ECOP #BBNJ #UnitedNations #BBNJtreaty #HighSeasTreaty #biodiversity #environmentalDNA #ocean #climateaction #climatecrisis #unoceandecade #bluecarbon #technology #sciencecommunication #marineconservation #podcast #science #climatescience #technology
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Hello and welcome to the 11th episode of my trip! Today's episode is the last part of my mini Lebanon Series as I travelled there for 10 days with the 100 Rota Viagens Tour Group. To finish the trip we headed up north to Tripoli then made our way down the coast back to Beirut via Batroun and Byblos. Also in this episode I mention our trip to the Jeita Grotto and to Our Lady Of Lebanon, both of which are awesome! I also summarise the whole trip at the end. You have to visit Lebanon! Enjoy! Be inspired!Our tour guide Joao Sousa - https://www.instagram.com/joaosousa.photos100 Rota Viagens Tour Group Website - https://100rota.pt/Winging It Travel PodcastHost/Creator/Writer/Composer/Editor - James HammondProducer - James HammondPodcast Art Design - Swamp Soup Company - Harry UttonPodcast SupportDiscovery Car Hire - https://www.discovercars.com/?a_aid=Jhammo89Merch Store - https://www.teepublic.com/stores/winging-it-travel-podcast?ref_id=25823Want some insurance whilst travelling and/or working remotely? Book below with SafetyWing.https://safetywing.com?referenceID=wingingittravelpodcast&utm_source=wingingittravelpodcast&utm_medium=AmbassadorBook Flights With Expedia Canadahttps://prf.hn/click/camref:1100lqfY7/creativeref:1100l68075/destination:https://www.expedia.com/Flights?siteid=1&langid=1033Book Hotels with Hotel.comhttps://hotels.prf.hn/click/camref:1101lqg8U/creativeref:1011l66932/destination:https://uk.hotels.com/?pos=HCOM_UK&locale=en_GBBuy Me A Coffee - https://www.buymeacoffee.com/wingingitEtsy StoreBuy my Digital Travel Planner - https://www.etsy.com/ca/listing/1220056512/digital-travel-planner?click_key=c580edd56767d7b03612dfae3b122f32e15fe1ec%3A1220056512&click_sum=80ff0159&ref=shop_home_recs_2Stickers - https://www.etsy.com/ca/listing/1216492546/winging-it-travel-podcast-stickers?click_key=ed1139c660585f268a8192aa8c136a5915118968%3A1216492546&click_sum=b8a8a048&ref=shop_home_recs_1&frs=1Contact me - jameshammondtravel@gmail.com or message on my social media on the links below.Social Media - follow me on:YouTube - Winging It Travel Podcast https://www.youtube.com/channel/UC173L0udkGL15RSkO3vIx5AInstagram - wingingittravelpodcast - https://www.instagram.com/wingingittravelpodcast/TikTok - wingingittravelpodcast - https://www.tiktok.com/@wingingittravelpodcastFacebook - Winging It Travel Podcast - https://www.facebook.com/jameshammondtravelTwitter - https://twitter.com/PodcastWingingReview - please head to Podchaser and leave a review for this podcast - https://www.podchaser.com/podcasts/winging-it-travel-podcast-1592244 or alternately you can leave a review and rating wherever you get your podcasts!MY SISTER PODCAST/YOUTUBE CHANNEL - The Trendy Coffee PodcastPlease follow and subscribe below.YouTube Channel - https://www.youtube.com/channel/UCgB8CA0tAk3ILcqEZ39a33gPodcast Links - https://linktr.ee/thetrendycoffeepodcastThanks for your support, James
This week in honor of Drake's "Middle Of The Ocean" we recording from the Byblos even though we don't know what that is. We do a deep dive into Drake's and 21 Savage "Her Loss" joint album. Art and Chip rant about women posting "Spin About You" and not listening to the lyrics. After that we get into who would win a Verzuz battle between the 2016 XXL Freshman class. Whats your dating age range? We discuss Cher who is 76 dating a 35 year old. We talk baseball and how its less African Americans now then in 1991. That and more on this entertaining episode.
Meet Fouad Sader. Fouad is the co-founder and COO of Oncamp; a tech startup focused on helping companies find the best technical talent. Fouad and I will discuss the challenges and lessons of being an entrepreneur in the Middle East. Join us LIVE here https://growthbysabir.com/liveshow. An accomplished entrepreneur with three previous startups, two successful exits, and 100s of hard-earned lessons through costly mistakes. He graduated with a Master's degree from HEC Paris. He is an expert in business strategy, marketing, and building great teams. Outside of work, he spends his time with his sons, reading or noodling on the guitar. He currently resides in Byblos, Lebanon. Visit him on the web at https://oncamp.io and https://fouadsader.com. Need to get in touch with Sabir, visit him on the web at https://growthbysabir.com. Topics covered: lebanon business,lebanese business,saudi arabia business,saudi arabia businessman,middle east business,arab business,arab businessman,arab entrepreneurs,dubai business,dubai business ideas,lebanon,lebanon business men,lebanon business man,lebanon money,lebanese,al jazeera english,lebanese business men,lebanon economy,lebanon banks,lebanon economic crisis,lebanon currency crisis,lebanon crisis,lebanon financial crisis,lebanon economic crisis now,lebanon economic crisis 2022 #entrepreneurship #lebanon --- Support this podcast: https://anchor.fm/sabir-semerkant/support
Deborah Galanos is an Australian actress of Greek heritage and a National Institute of Dramatic Art acting degree graduate. Before NIDA, Galanos attended Sydney University and UNSW studying Arts & Law. She has appeared in many theatre, television and film roles and is best known for her role as Dr Meredith George in ABC's Children's Hospital. However, since 1990, most of her work has been in the theatre, and through years of touring has performed on most stages all over Australia. Deborah recently completed a season of the stage adaptation of Anne Deveson's Tell Me I'm Here. The adaptation by Veronica Nadine Gleeson, was presented as part of Belvoir theatre's 2022 season. Other work on the Belvoir stage includes Stop Girl, The Boomkak Panto and 25A's Son of Byblos. Her other theatre credits include Greek Tragedy (Belvoir Company B), Bonnie & Clyde (Hayes Theatre Company), Wicked Sisters (Griffin), Lady Tabouli (National Theatre Of Parramatta/Sydney Festival), Gods of Strangers (State Theatre Company South Australia), The God Committee, Heartbreak Kid (Ensemble), I'm With Her, The Mystery of Love & Sex (Darlinghurst Theatre Company), Antigone (Sport For Jove), Metamorphoses (Apocalypse/Old Fitz), Unfinished Works, Homesick (Bontom/Seymour/505), Seagull (Secret House), Dropped (The Goods Theatre Company/Old Fitz), House of Ramon Iglesia (MopHead/Old Fitz), Who's Afraid of Virginia Woolf? (theatrongroup), Mum's the Word (Burberry Productions/Australian tours/SOH Playhouse/Glen Street), A Kind of Alaska, Suddenly Last Summer, Hotel Hibiscus (NIDA company), Boswell for the Defence (Sydney Festival), The Shearston Shift (STC/Australian People's Theatre). Her television credits include My Place, Police Rescue, G.P., Pulse, Rake, Redfern Now (ABC); Camp (NBC/Matchbox); Murder Call (Nine Network); A Country Practice, All Saints, Home & Away (Seven Network). Deborah's film credits include Chasing Comets, Balls, Boys from the Bush, Cavity, Inside Out, No Worries, The Premonition, and Razzle Dazzle. Deborah's been nominated for several Sydney Theatre Awards and is a proud MEAA Member since 1990. From October 23rd to November 6th she appears in Danny Ball's The Italians, at 25A Belvoir Theatre. The STAGES podcast is available to access and subscribe from Spotify and Apple podcasts. Or from wherever you access your favourite podcasts. A conversation with creatives about craft and career. Recipient of Best New Podcast at 2019 Australian Podcast Awards. Follow socials on instagram (stagespodcast) and facebook (Stages). www.stagespodcast.com.au
Byblos was the closest ally of Egypt in the land of Canaan. For generations, they traded and influenced each other. They even shared gods. But their alliance was tested when a group of bandits rebelled against the king. Would Egypt come to the aid of its ally, or would it stand alone?
In de jaren 70 van de vorige eeuw laat de gemeente Utrecht een tiental flats bouwen in de wijk Overvecht. Flats die niet alleen meer ruimte en comfort moeten bieden aan de bewoners, maar die ook een harmonieuzer gezinsleven moeten stimuleren, contactstoornissen moeten tegengaan en een liefdesgemeenschap mogelijk moeten maken. Idealen die zelfs voor die tijd hoog gegrepen lijken. Bewoner en programmamaker Veerle van Dieren dook in het rijke verleden van de Experimentele Flats. Verder: Vakantieman Hassnae Bouazza reist naar de havenstad Byblos in Libanon, OVT 21-08-2022
INK Entertainment is synonymous when it comes to Toronto's restaurant, nightlife and hospitality scene. It's President and Founder Charles Khabouth started the company 40 years ago and has built it up with dozens of restaurants including Amal, Byblos and Sofia, The stunning Bisha hotel and employing over 3000 staff! On this episode of the podcast Charles and Natasha discuss the importance of listening to your critics, constantly learning and focusing on your vision. Natasha loves to hear from you! Follow and DM her @natashaNKPR and be sure to subscribe and leave a review and rating!
Episode 1923: Our article of the day is Royal necropolis of Byblos.
She was born of Christian parents, and by the age of seven was already living as a true Christian. She boldly preached Christ to the maidens with whom she played, and for this was brought before the governor during the persecutions of Diocletian. Despite her young age she would not deny Christ to save her life. After horrible tortures, she was left for dead and thrown on a dungheap. But that night an angel appeared to her saying 'Arise and be healed!' Aquilina arose fully restored and praising God; but she begged not to be denied a martyr's death. She heard a voice from heaven saying 'Go, and it shall be to thee as thou desirest.' She returned to the city and to the governor's palace by night, doors opening miraculously before her, and stood before the governor's own bed. Needless to say, the governor was seized with terror upon waking to see the maiden he had thought dead. The next morning, she was beheaded. Her relics healed many of the sick. At the time of her repose, she was only ten or twelve years old.
She was born of Christian parents, and by the age of seven was already living as a true Christian. She boldly preached Christ to the maidens with whom she played, and for this was brought before the governor during the persecutions of Diocletian. Despite her young age she would not deny Christ to save her life. After horrible tortures, she was left for dead and thrown on a dungheap. But that night an angel appeared to her saying 'Arise and be healed!' Aquilina arose fully restored and praising God; but she begged not to be denied a martyr's death. She heard a voice from heaven saying 'Go, and it shall be to thee as thou desirest.' She returned to the city and to the governor's palace by night, doors opening miraculously before her, and stood before the governor's own bed. Needless to say, the governor was seized with terror upon waking to see the maiden he had thought dead. The next morning, she was beheaded. Her relics healed many of the sick. At the time of her repose, she was only ten or twelve years old.
Come join Elijah and Sawyer on an adventure to the Middle East, to this culturally diverse and historically rich place where Western Civilization was born as the Silk Road was developed! A land of many foods, religions and cultures formed as Lebanon, the crossroads of the trade routes between Asia, Africa and Europe, became the first melting pot.Liked this episode? Support the show for just $1 a month and get early and ad free episodes and get to suggest countries by becoming a Patreon member at Patreon.com/countriesforkidsFor transcripts and other info check out our website countriesforkids.worldEmail us at elijah@countriesforkids.world
Psalm 83 New International Version A song. A psalm of Asaph. O God, do not remain silent; do not turn a deaf ear, do not stand aloof, O God. See how your enemies growl, how your foes rear their heads. With cunning they conspire against your people; they plot against those you cherish. “Come,” they say, “let us destroy them as a nation, so that Israel's name is remembered no more.” With one mind they plot together; they form an alliance against you— the tents of Edom and the Ishmaelites, of Moab and the Hagrites, Byblos, Ammon and Amalek, Philistia, with the people of Tyre. Even Assyria has joined them to reinforce Lot's descendants. Do to them as you did to Midian, as you did to Sisera and Jabin at the river Kishon, who perished at Endor and became like dung on the ground. Make their nobles like Oreb and Zeeb, all their princes like Zebah and Zalmunna, who said, “Let us take possession of the pasturelands of God.” Make them like tumbleweed, my God, like chaff before the wind. As fire consumes the forest or a flame sets the mountains ablaze, so pursue them with your tempest and terrify them with your storm. Cover their faces with shame, Lord, so that they will seek your name. May they ever be ashamed and dismayed; may they perish in disgrace. Let them know that you, whose name is the Lord— that you alone are the Most High over all the earth.
Jason gives you a quick overview of Byblos.Read the essay here: https://historywiththeszilagyis.org/hwts095Find us on Twitter:The Network: @UFPEarth. The Show: @SzilagyiHistory.Chrissie: @TheGoddessLivia. Jason: @JasonDarkElf.Join us in the Federation Council Chambers on Facebook. Send topic suggestions via Twitter or to hwts@ufp.earth. History with the Szilagyis is supported by our patrons: Susan Capuzzi-De ClerckEd ChinevereLaura DullKris HillPlease visit patreon.com/historywiththeszilagyis United Federation of Podcasts is brought to you by our listeners. Special thanks to these patrons on Patreon whose generous contributions help to produce this podcast and the many others on our network! Tim CooperDavid WillettJustin OserCasey PettittChrissie De Clerck-SzilagyiJim StoffelMahendran RadhakrishnanJim McMahonVictor GamboaVera BibleTom Van ScotterGreg MolumbyKevin ScharfAlexander GatesFit RogersTom ElliotThad HaitJoe MignoneAnn MarieJosh BrewingtonYou can join this illustrious list by becoming a patron here: https://www.patreon.com/ufpearth
Jason gives you a quick overview of Byblos.Read the essay here: https://historywiththeszilagyis.org/hwts094 Find us on Twitter:The Network: @UFPEarth. The Show: @SzilagyiHistory.Chrissie: @TheGoddessLivia. Jason: @JasonDarkElf.Join us in the Federation Council Chambers on Facebook. Send topic suggestions via Twitter or to hwts@ufp.earth. History with the Szilagyis is supported by our patrons: Susan Capuzzi-De ClerckEd ChinevereLaura DullKris HillPlease visit patreon.com/historywiththeszilagyis United Federation of Podcasts is brought to you by our listeners. Special thanks to these patrons on Patreon whose generous contributions help to produce this podcast and the many others on our network! Tim CooperDavid WillettJustin OserCasey PettittChrissie De Clerck-SzilagyiJim StoffelMahendran RadhakrishnanJim McMahonVictor GamboaVera BibleTom Van ScotterGreg MolumbyKevin ScharfAlexander GatesFit RogersTom ElliotThad HaitJoe MignoneAnn MarieJosh BrewingtonYou can join this illustrious list by becoming a patron here: https://www.patreon.com/ufpearth
1 Kings 5 NIVPreparations for Building the Temple1 [a]When Hiram king of Tyre heard that Solomon had been anointed king to succeed his father David, he sent his envoys to Solomon, because he had always been on friendly terms with David. 2 Solomon sent back this message to Hiram:3 “You know that because of the wars waged against my father David from all sides, he could not build a temple for the Name of the Lord his God until the Lord put his enemies under his feet. 4 But now the Lord my God has given me rest on every side, and there is no adversary or disaster. 5 I intend, therefore, to build a temple for the Name of the Lord my God, as the Lord told my father David, when he said, ‘Your son whom I will put on the throne in your place will build the temple for my Name.'6 “So give orders that cedars of Lebanon be cut for me. My men will work with yours, and I will pay you for your men whatever wages you set. You know that we have no one so skilled in felling timber as the Sidonians.”7 When Hiram heard Solomon's message, he was greatly pleased and said, “Praise be to the Lord today, for he has given David a wise son to rule over this great nation.”8 So Hiram sent word to Solomon:“I have received the message you sent me and will do all you want in providing the cedar and juniper logs. 9 My men will haul them down from Lebanon to the Mediterranean Sea, and I will float them as rafts by sea to the place you specify. There I will separate them and you can take them away. And you are to grant my wish by providing food for my royal household.”10 In this way Hiram kept Solomon supplied with all the cedar and juniper logs he wanted, 11 and Solomon gave Hiram twenty thousand cors[b] of wheat as food for his household, in addition to twenty thousand baths[c][d] of pressed olive oil. Solomon continued to do this for Hiram year after year. 12 The Lord gave Solomon wisdom, just as he had promised him. There were peaceful relations between Hiram and Solomon, and the two of them made a treaty.13 King Solomon conscripted laborers from all Israel—thirty thousand men. 14 He sent them off to Lebanon in shifts of ten thousand a month, so that they spent one month in Lebanon and two months at home. Adoniram was in charge of the forced labor. 15 Solomon had seventy thousand carriers and eighty thousand stonecutters in the hills, 16 as well as thirty-three hundred[e] foremen who supervised the project and directed the workers. 17 At the king's command they removed from the quarry large blocks of high-grade stone to provide a foundation of dressed stone for the temple. 18 The craftsmen of Solomon and Hiram and workers from Byblos cut and prepared the timber and stone for the building of the temple.Footnotes[a] 1 Kings 5:1 In Hebrew texts 5:1-18 is numbered 5:15-32.[b] 1 Kings 5:11 That is, probably about 3,600 tons or about 3,250 metric tons[c] 1 Kings 5:11 Septuagint (see also 2 Chron. 2:10); Hebrew twenty cors[d] 1 Kings 5:11 That is, about 120,000 gallons or about 440,000 liters[e] 1 Kings 5:16 Hebrew; some Septuagint manuscripts (see also 2 Chron. 2:2,18) thirty-six hundred1 Kings 6 NIVSolomon Builds the Temple1 In the four hundred and eightieth[a] year after the Israelites came out of Egypt, in the fourth year of Solomon's reign over Israel, in the month of Ziv, the second month, he began to build the temple of the Lord.2 The temple that King Solomon built for the Lord was sixty cubits long, twenty wide and thirty high.[b] 3 The portico at the front of the main hall of the temple extended the width of the temple, that is twenty cubits,[c] and projected ten cubits[d] from the front of the temple. 4 He made narrow windows high up in the temple walls. 5 Against the walls of the main hall and inner sanctuary he built a structure around the building, in which there were side rooms. 6 The lowest floor was five cubits[e] wide, the middle floor six cubits[f] and the third floor seven.[g] He made offset ledges around the outside of the temple so that nothing would be inserted into the temple walls.7 In building the temple, only blocks dressed at the quarry were used, and no hammer, chisel or any other iron tool was heard at the temple site while it was being built.8 The entrance to the lowest[h] floor was on the south side of the temple; a stairway led up to the middle level and from there to the third. 9 So he built the temple and completed it, roofing it with beams and cedar planks. 10 And he built the side rooms all along the temple. The height of each was five cubits, and they were attached to the temple by beams of cedar.11 The word of the Lord came to Solomon: 12 “As for this temple you are building, if you follow my decrees, observe my laws and keep all my commands and obey them, I will fulfill through you the promise I gave to David your father. 13 And I will live among the Israelites and will not abandon my people Israel.”14 So Solomon built the temple and completed it. 15 He lined its interior walls with cedar boards, paneling them from the floor of the temple to the ceiling, and covered the floor of the temple with planks of juniper. 16 He partitioned off twenty cubits at the rear of the temple with cedar boards from floor to ceiling to form within the temple an inner sanctuary, the Most Holy Place. 17 The main hall in front of this room was forty cubits[i] long. 18 The inside of the temple was cedar, carved with gourds and open flowers. Everything was cedar; no stone was to be seen.19 He prepared the inner sanctuary within the temple to set the ark of the covenant of the Lord there. 20 The inner sanctuary was twenty cubits long, twenty wide and twenty high. He overlaid the inside with pure gold, and he also overlaid the altar of cedar. 21 Solomon covered the inside of the temple with pure gold, and he extended gold chains across the front of the inner sanctuary, which was overlaid with gold. 22 So he overlaid the whole interior with gold. He also overlaid with gold the altar that belonged to the inner sanctuary.23 For the inner sanctuary he made a pair of cherubim out of olive wood, each ten cubits high. 24 One wing of the first cherub was five cubits long, and the other wing five cubits—ten cubits from wing tip to wing tip. 25 The second cherub also measured ten cubits, for the two cherubim were identical in size and shape. 26 The height of each cherub was ten cubits. 27 He placed the cherubim inside the innermost room of the temple, with their wings spread out. The wing of one cherub touched one wall, while the wing of the other touched the other wall, and their wings touched each other in the middle of the room. 28 He overlaid the cherubim with gold.29 On the walls all around the temple, in both the inner and outer rooms, he carved cherubim, palm trees and open flowers. 30 He also covered the floors of both the inner and outer rooms of the temple with gold.31 For the entrance to the inner sanctuary he made doors out of olive wood that were one fifth of the width of the sanctuary. 32 And on the two olive-wood doors he carved cherubim, palm trees and open flowers, and overlaid the cherubim and palm trees with hammered gold. 33 In the same way, for the entrance to the main hall he made doorframes out of olive wood that were one fourth of the width of the hall. 34 He also made two doors out of juniper wood, each having two leaves that turned in sockets. 35 He carved cherubim, palm trees and open flowers on them and overlaid them with gold hammered evenly over the carvings.36 And he built the inner courtyard of three courses of dressed stone and one course of trimmed cedar beams.37 The foundation of the temple of the Lord was laid in the fourth year, in the month of Ziv. 38 In the eleventh year in the month of Bul, the eighth month, the temple was finished in all its details according to its specifications. He had spent seven years building it.Footnotes[a] 1 Kings 6:1 Hebrew; Septuagint four hundred and fortieth[b] 1 Kings 6:2 That is, about 90 feet long, 30 feet wide and 45 feet high or about 27 meters long, 9 meters wide and 14 meters high[c] 1 Kings 6:3 That is, about 30 feet or about 9 meters; also in verses 16 and 20[d] 1 Kings 6:3 That is, about 15 feet or about 4.5 meters; also in verses 23-26[e] 1 Kings 6:6 That is, about 7 1/2 feet or about 2.3 meters; also in verses 10 and 24[f] 1 Kings 6:6 That is, about 9 feet or about 2.7 meters[g] 1 Kings 6:6 That is, about 11 feet or about 3.2 meters[h] 1 Kings 6:8 Septuagint; Hebrew middle[i] 1 Kings 6:17 That is, about 60 feet or about 18 meters1 Kings 7 NIVSolomon Builds His Palace1 It took Solomon thirteen years, however, to complete the construction of his palace. 2 He built the Palace of the Forest of Lebanon a hundred cubits long, fifty wide and thirty high,[a] with four rows of cedar columns supporting trimmed cedar beams. 3 It was roofed with cedar above the beams that rested on the columns—forty-five beams, fifteen to a row. 4 Its windows were placed high in sets of three, facing each other. 5 All the doorways had rectangular frames; they were in the front part in sets of three, facing each other.[b]6 He made a colonnade fifty cubits long and thirty wide.[c] In front of it was a portico, and in front of that were pillars and an overhanging roof.7 He built the throne hall, the Hall of Justice, where he was to judge, and he covered it with cedar from floor to ceiling.[d] 8 And the palace in which he was to live, set farther back, was similar in design. Solomon also made a palace like this hall for Pharaoh's daughter, whom he had married.9 All these structures, from the outside to the great courtyard and from foundation to eaves, were made of blocks of high-grade stone cut to size and smoothed on their inner and outer faces. 10 The foundations were laid with large stones of good quality, some measuring ten cubits[e] and some eight.[f] 11 Above were high-grade stones, cut to size, and cedar beams. 12 The great courtyard was surrounded by a wall of three courses of dressed stone and one course of trimmed cedar beams, as was the inner courtyard of the temple of the Lord with its portico.The Temple's Furnishings13 King Solomon sent to Tyre and brought Huram,[g] 14 whose mother was a widow from the tribe of Naphtali and whose father was from Tyre and a skilled craftsman in bronze. Huram was filled with wisdom, with understanding and with knowledge to do all kinds of bronze work. He came to King Solomon and did all the work assigned to him.15 He cast two bronze pillars, each eighteen cubits high and twelve cubits in circumference.[h] 16 He also made two capitals of cast bronze to set on the tops of the pillars; each capital was five cubits[i] high. 17 A network of interwoven chains adorned the capitals on top of the pillars, seven for each capital. 18 He made pomegranates in two rows[j] encircling each network to decorate the capitals on top of the pillars.[k] He did the same for each capital. 19 The capitals on top of the pillars in the portico were in the shape of lilies, four cubits[l] high. 20 On the capitals of both pillars, above the bowl-shaped part next to the network, were the two hundred pomegranates in rows all around. 21 He erected the pillars at the portico of the temple. The pillar to the south he named Jakin[m] and the one to the north Boaz.[n] 22 The capitals on top were in the shape of lilies. And so the work on the pillars was completed.23 He made the Sea of cast metal, circular in shape, measuring ten cubits from rim to rim and five cubits high. It took a line of thirty cubits[o] to measure around it. 24 Below the rim, gourds encircled it—ten to a cubit. The gourds were cast in two rows in one piece with the Sea.25 The Sea stood on twelve bulls, three facing north, three facing west, three facing south and three facing east. The Sea rested on top of them, and their hindquarters were toward the center. 26 It was a handbreadth[p] in thickness, and its rim was like the rim of a cup, like a lily blossom. It held two thousand baths.[q]27 He also made ten movable stands of bronze; each was four cubits long, four wide and three high.[r] 28 This is how the stands were made: They had side panels attached to uprights. 29 On the panels between the uprights were lions, bulls and cherubim—and on the uprights as well. Above and below the lions and bulls were wreaths of hammered work. 30 Each stand had four bronze wheels with bronze axles, and each had a basin resting on four supports, cast with wreaths on each side. 31 On the inside of the stand there was an opening that had a circular frame one cubit[s] deep. This opening was round, and with its basework it measured a cubit and a half.[t] Around its opening there was engraving. The panels of the stands were square, not round. 32 The four wheels were under the panels, and the axles of the wheels were attached to the stand. The diameter of each wheel was a cubit and a half. 33 The wheels were made like chariot wheels; the axles, rims, spokes and hubs were all of cast metal.34 Each stand had four handles, one on each corner, projecting from the stand. 35 At the top of the stand there was a circular band half a cubit[u] deep. The supports and panels were attached to the top of the stand. 36 He engraved cherubim, lions and palm trees on the surfaces of the supports and on the panels, in every available space, with wreaths all around. 37 This is the way he made the ten stands. They were all cast in the same molds and were identical in size and shape.38 He then made ten bronze basins, each holding forty baths[v] and measuring four cubits across, one basin to go on each of the ten stands. 39 He placed five of the stands on the south side of the temple and five on the north. He placed the Sea on the south side, at the southeast corner of the temple. 40 He also made the pots[w] and shovels and sprinkling bowls.So Huram finished all the work he had undertaken for King Solomon in the temple of the Lord:41 the two pillars;the two bowl-shaped capitals on top of the pillars;the two sets of network decorating the two bowl-shaped capitals on top of the pillars;42 the four hundred pomegranates for the two sets of network (two rows of pomegranates for each network decorating the bowl-shaped capitals on top of the pillars);43 the ten stands with their ten basins;44 the Sea and the twelve bulls under it;45 the pots, shovels and sprinkling bowls.All these objects that Huram made for King Solomon for the temple of the Lord were of burnished bronze. 46 The king had them cast in clay molds in the plain of the Jordan between Sukkoth and Zarethan. 47 Solomon left all these things unweighed, because there were so many; the weight of the bronze was not determined.48 Solomon also made all the furnishings that were in the Lord's temple:the golden altar;the golden table on which was the bread of the Presence;49 the lampstands of pure gold (five on the right and five on the left, in front of the inner sanctuary);the gold floral work and lamps and tongs;50 the pure gold basins, wick trimmers, sprinkling bowls, dishes and censers;and the gold sockets for the doors of the innermost room, the Most Holy Place, and also for the doors of the main hall of the temple.51 When all the work King Solomon had done for the temple of the Lord was finished, he brought in the things his father David had dedicated—the silver and gold and the furnishings—and he placed them in the treasuries of the Lord's temple.Footnotes[a] 1 Kings 7:2 That is, about 150 feet long, 75 feet wide and 45 feet high or about 45 meters long, 23 meters wide and 14 meters high[b] 1 Kings 7:5 The meaning of the Hebrew for this verse is uncertain.[c] 1 Kings 7:6 That is, about 75 feet long and 45 feet wide or about 23 meters long and 14 meters wide[d] 1 Kings 7:7 Vulgate and Syriac; Hebrew floor[e] 1 Kings 7:10 That is, about 15 feet or about 4.5 meters; also in verse 23[f] 1 Kings 7:10 That is, about 12 feet or about 3.6 meters[g] 1 Kings 7:13 Hebrew Hiram, a variant of Huram; also in verses 40 and 45[h] 1 Kings 7:15 That is, about 27 feet high and 18 feet in circumference or about 8.1 meters high and 5.4 meters in circumference[i] 1 Kings 7:16 That is, about 7 1/2 feet or about 2.3 meters; also in verse 23[j] 1 Kings 7:18 Two Hebrew manuscripts and Septuagint; most Hebrew manuscripts made the pillars, and there were two rows[k] 1 Kings 7:18 Many Hebrew manuscripts and Syriac; most Hebrew manuscripts pomegranates[l] 1 Kings 7:19 That is, about 6 feet or about 1.8 meters; also in verse 38[m] 1 Kings 7:21 Jakin probably means he establishes.[n] 1 Kings 7:21 Boaz probably means in him is strength.[o] 1 Kings 7:23 That is, about 45 feet or about 14 meters[p] 1 Kings 7:26 That is, about 3 inches or about 7.5 centimeters[q] 1 Kings 7:26 That is, about 12,000 gallons or about 44,000 liters; the Septuagint does not have this sentence.[r] 1 Kings 7:27 That is, about 6 feet long and wide and about 4 1/2 feet high or about 1.8 meters long and wide and 1.4 meters high[s] 1 Kings 7:31 That is, about 18 inches or about 45 centimeters[t] 1 Kings 7:31 That is, about 2 1/4 feet or about 68 centimeters; also in verse 32[u] 1 Kings 7:35 That is, about 9 inches or about 23 centimeters[v] 1 Kings 7:38 That is, about 240 gallons or about 880 liters[w] 1 Kings 7:40 Many Hebrew manuscripts, Septuagint, Syriac and Vulgate (see also verse 45 and 2 Chron. 4:11); many other Hebrew manuscripts basins
1 Kings 5 NIV Preparations for Building the Temple 1 [a]When Hiram king of Tyre heard that Solomon had been anointed king to succeed his father David, he sent his envoys to Solomon, because he had always been on friendly terms with David. 2 Solomon sent back this message to Hiram: 3 “You know that because of the wars waged against my father David from all sides, he could not build a temple for the Name of the Lord his God until the Lord put his enemies under his feet. 4 But now the Lord my God has given me rest on every side, and there is no adversary or disaster. 5 I intend, therefore, to build a temple for the Name of the Lord my God, as the Lord told my father David, when he said, ‘Your son whom I will put on the throne in your place will build the temple for my Name.' 6 “So give orders that cedars of Lebanon be cut for me. My men will work with yours, and I will pay you for your men whatever wages you set. You know that we have no one so skilled in felling timber as the Sidonians.” 7 When Hiram heard Solomon's message, he was greatly pleased and said, “Praise be to the Lord today, for he has given David a wise son to rule over this great nation.” 8 So Hiram sent word to Solomon: “I have received the message you sent me and will do all you want in providing the cedar and juniper logs. 9 My men will haul them down from Lebanon to the Mediterranean Sea, and I will float them as rafts by sea to the place you specify. There I will separate them and you can take them away. And you are to grant my wish by providing food for my royal household.” 10 In this way Hiram kept Solomon supplied with all the cedar and juniper logs he wanted, 11 and Solomon gave Hiram twenty thousand cors[b] of wheat as food for his household, in addition to twenty thousand baths[c][d] of pressed olive oil. Solomon continued to do this for Hiram year after year. 12 The Lord gave Solomon wisdom, just as he had promised him. There were peaceful relations between Hiram and Solomon, and the two of them made a treaty. 13 King Solomon conscripted laborers from all Israel—thirty thousand men. 14 He sent them off to Lebanon in shifts of ten thousand a month, so that they spent one month in Lebanon and two months at home. Adoniram was in charge of the forced labor. 15 Solomon had seventy thousand carriers and eighty thousand stonecutters in the hills, 16 as well as thirty-three hundred[e] foremen who supervised the project and directed the workers. 17 At the king's command they removed from the quarry large blocks of high-grade stone to provide a foundation of dressed stone for the temple. 18 The craftsmen of Solomon and Hiram and workers from Byblos cut and prepared the timber and stone for the building of the temple. Footnotes [a] 1 Kings 5:1 In Hebrew texts 5:1-18 is numbered 5:15-32. [b] 1 Kings 5:11 That is, probably about 3,600 tons or about 3,250 metric tons [c] 1 Kings 5:11 Septuagint (see also 2 Chron. 2:10); Hebrew twenty cors [d] 1 Kings 5:11 That is, about 120,000 gallons or about 440,000 liters [e] 1 Kings 5:16 Hebrew; some Septuagint manuscripts (see also 2 Chron. 2:2,18) thirty-six hundred 1 Kings 6 NIV Solomon Builds the Temple 1 In the four hundred and eightieth[a] year after the Israelites came out of Egypt, in the fourth year of Solomon's reign over Israel, in the month of Ziv, the second month, he began to build the temple of the Lord. 2 The temple that King Solomon built for the Lord was sixty cubits long, twenty wide and thirty high.[b] 3 The portico at the front of the main hall of the temple extended the width of the temple, that is twenty cubits,[c] and projected ten cubits[d] from the front of the temple. 4 He made narrow windows high up in the temple walls. 5 Against the walls of the main hall and inner sanctuary he built a structure around the building, in which there were side rooms. 6 The lowest floor was five cubits[e] wide, the middle floor six cubits[f] and the third floor seven.[g] He made offset ledges around the outside of the temple so that nothing would be inserted into the temple walls. 7 In building the temple, only blocks dressed at the quarry were used, and no hammer, chisel or any other iron tool was heard at the temple site while it was being built. 8 The entrance to the lowest[h] floor was on the south side of the temple; a stairway led up to the middle level and from there to the third. 9 So he built the temple and completed it, roofing it with beams and cedar planks. 10 And he built the side rooms all along the temple. The height of each was five cubits, and they were attached to the temple by beams of cedar. 11 The word of the Lord came to Solomon: 12 “As for this temple you are building, if you follow my decrees, observe my laws and keep all my commands and obey them, I will fulfill through you the promise I gave to David your father. 13 And I will live among the Israelites and will not abandon my people Israel.” 14 So Solomon built the temple and completed it. 15 He lined its interior walls with cedar boards, paneling them from the floor of the temple to the ceiling, and covered the floor of the temple with planks of juniper. 16 He partitioned off twenty cubits at the rear of the temple with cedar boards from floor to ceiling to form within the temple an inner sanctuary, the Most Holy Place. 17 The main hall in front of this room was forty cubits[i] long. 18 The inside of the temple was cedar, carved with gourds and open flowers. Everything was cedar; no stone was to be seen. 19 He prepared the inner sanctuary within the temple to set the ark of the covenant of the Lord there. 20 The inner sanctuary was twenty cubits long, twenty wide and twenty high. He overlaid the inside with pure gold, and he also overlaid the altar of cedar. 21 Solomon covered the inside of the temple with pure gold, and he extended gold chains across the front of the inner sanctuary, which was overlaid with gold. 22 So he overlaid the whole interior with gold. He also overlaid with gold the altar that belonged to the inner sanctuary. 23 For the inner sanctuary he made a pair of cherubim out of olive wood, each ten cubits high. 24 One wing of the first cherub was five cubits long, and the other wing five cubits—ten cubits from wing tip to wing tip. 25 The second cherub also measured ten cubits, for the two cherubim were identical in size and shape. 26 The height of each cherub was ten cubits. 27 He placed the cherubim inside the innermost room of the temple, with their wings spread out. The wing of one cherub touched one wall, while the wing of the other touched the other wall, and their wings touched each other in the middle of the room. 28 He overlaid the cherubim with gold. 29 On the walls all around the temple, in both the inner and outer rooms, he carved cherubim, palm trees and open flowers. 30 He also covered the floors of both the inner and outer rooms of the temple with gold. 31 For the entrance to the inner sanctuary he made doors out of olive wood that were one fifth of the width of the sanctuary. 32 And on the two olive-wood doors he carved cherubim, palm trees and open flowers, and overlaid the cherubim and palm trees with hammered gold. 33 In the same way, for the entrance to the main hall he made doorframes out of olive wood that were one fourth of the width of the hall. 34 He also made two doors out of juniper wood, each having two leaves that turned in sockets. 35 He carved cherubim, palm trees and open flowers on them and overlaid them with gold hammered evenly over the carvings. 36 And he built the inner courtyard of three courses of dressed stone and one course of trimmed cedar beams. 37 The foundation of the temple of the Lord was laid in the fourth year, in the month of Ziv. 38 In the eleventh year in the month of Bul, the eighth month, the temple was finished in all its details according to its specifications. He had spent seven years building it. Footnotes [a] 1 Kings 6:1 Hebrew; Septuagint four hundred and fortieth [b] 1 Kings 6:2 That is, about 90 feet long, 30 feet wide and 45 feet high or about 27 meters long, 9 meters wide and 14 meters high [c] 1 Kings 6:3 That is, about 30 feet or about 9 meters; also in verses 16 and 20 [d] 1 Kings 6:3 That is, about 15 feet or about 4.5 meters; also in verses 23-26 [e] 1 Kings 6:6 That is, about 7 1/2 feet or about 2.3 meters; also in verses 10 and 24 [f] 1 Kings 6:6 That is, about 9 feet or about 2.7 meters [g] 1 Kings 6:6 That is, about 11 feet or about 3.2 meters [h] 1 Kings 6:8 Septuagint; Hebrew middle [i] 1 Kings 6:17 That is, about 60 feet or about 18 meters 1 Kings 7 NIV Solomon Builds His Palace 1 It took Solomon thirteen years, however, to complete the construction of his palace. 2 He built the Palace of the Forest of Lebanon a hundred cubits long, fifty wide and thirty high,[a] with four rows of cedar columns supporting trimmed cedar beams. 3 It was roofed with cedar above the beams that rested on the columns—forty-five beams, fifteen to a row. 4 Its windows were placed high in sets of three, facing each other. 5 All the doorways had rectangular frames; they were in the front part in sets of three, facing each other.[b] 6 He made a colonnade fifty cubits long and thirty wide.[c] In front of it was a portico, and in front of that were pillars and an overhanging roof. 7 He built the throne hall, the Hall of Justice, where he was to judge, and he covered it with cedar from floor to ceiling.[d] 8 And the palace in which he was to live, set farther back, was similar in design. Solomon also made a palace like this hall for Pharaoh's daughter, whom he had married. 9 All these structures, from the outside to the great courtyard and from foundation to eaves, were made of blocks of high-grade stone cut to size and smoothed on their inner and outer faces. 10 The foundations were laid with large stones of good quality, some measuring ten cubits[e] and some eight.[f] 11 Above were high-grade stones, cut to size, and cedar beams. 12 The great courtyard was surrounded by a wall of three courses of dressed stone and one course of trimmed cedar beams, as was the inner courtyard of the temple of the Lord with its portico. The Temple's Furnishings 13 King Solomon sent to Tyre and brought Huram,[g] 14 whose mother was a widow from the tribe of Naphtali and whose father was from Tyre and a skilled craftsman in bronze. Huram was filled with wisdom, with understanding and with knowledge to do all kinds of bronze work. He came to King Solomon and did all the work assigned to him. 15 He cast two bronze pillars, each eighteen cubits high and twelve cubits in circumference.[h] 16 He also made two capitals of cast bronze to set on the tops of the pillars; each capital was five cubits[i] high. 17 A network of interwoven chains adorned the capitals on top of the pillars, seven for each capital. 18 He made pomegranates in two rows[j] encircling each network to decorate the capitals on top of the pillars.[k] He did the same for each capital. 19 The capitals on top of the pillars in the portico were in the shape of lilies, four cubits[l] high. 20 On the capitals of both pillars, above the bowl-shaped part next to the network, were the two hundred pomegranates in rows all around. 21 He erected the pillars at the portico of the temple. The pillar to the south he named Jakin[m] and the one to the north Boaz.[n] 22 The capitals on top were in the shape of lilies. And so the work on the pillars was completed. 23 He made the Sea of cast metal, circular in shape, measuring ten cubits from rim to rim and five cubits high. It took a line of thirty cubits[o] to measure around it. 24 Below the rim, gourds encircled it—ten to a cubit. The gourds were cast in two rows in one piece with the Sea. 25 The Sea stood on twelve bulls, three facing north, three facing west, three facing south and three facing east. The Sea rested on top of them, and their hindquarters were toward the center. 26 It was a handbreadth[p] in thickness, and its rim was like the rim of a cup, like a lily blossom. It held two thousand baths.[q] 27 He also made ten movable stands of bronze; each was four cubits long, four wide and three high.[r] 28 This is how the stands were made: They had side panels attached to uprights. 29 On the panels between the uprights were lions, bulls and cherubim—and on the uprights as well. Above and below the lions and bulls were wreaths of hammered work. 30 Each stand had four bronze wheels with bronze axles, and each had a basin resting on four supports, cast with wreaths on each side. 31 On the inside of the stand there was an opening that had a circular frame one cubit[s] deep. This opening was round, and with its basework it measured a cubit and a half.[t] Around its opening there was engraving. The panels of the stands were square, not round. 32 The four wheels were under the panels, and the axles of the wheels were attached to the stand. The diameter of each wheel was a cubit and a half. 33 The wheels were made like chariot wheels; the axles, rims, spokes and hubs were all of cast metal. 34 Each stand had four handles, one on each corner, projecting from the stand. 35 At the top of the stand there was a circular band half a cubit[u] deep. The supports and panels were attached to the top of the stand. 36 He engraved cherubim, lions and palm trees on the surfaces of the supports and on the panels, in every available space, with wreaths all around. 37 This is the way he made the ten stands. They were all cast in the same molds and were identical in size and shape. 38 He then made ten bronze basins, each holding forty baths[v] and measuring four cubits across, one basin to go on each of the ten stands. 39 He placed five of the stands on the south side of the temple and five on the north. He placed the Sea on the south side, at the southeast corner of the temple. 40 He also made the pots[w] and shovels and sprinkling bowls. So Huram finished all the work he had undertaken for King Solomon in the temple of the Lord: 41 the two pillars; the two bowl-shaped capitals on top of the pillars; the two sets of network decorating the two bowl-shaped capitals on top of the pillars; 42 the four hundred pomegranates for the two sets of network (two rows of pomegranates for each network decorating the bowl-shaped capitals on top of the pillars); 43 the ten stands with their ten basins; 44 the Sea and the twelve bulls under it; 45 the pots, shovels and sprinkling bowls. All these objects that Huram made for King Solomon for the temple of the Lord were of burnished bronze. 46 The king had them cast in clay molds in the plain of the Jordan between Sukkoth and Zarethan. 47 Solomon left all these things unweighed, because there were so many; the weight of the bronze was not determined. 48 Solomon also made all the furnishings that were in the Lord's temple: the golden altar; the golden table on which was the bread of the Presence; 49 the lampstands of pure gold (five on the right and five on the left, in front of the inner sanctuary); the gold floral work and lamps and tongs; 50 the pure gold basins, wick trimmers, sprinkling bowls, dishes and censers; and the gold sockets for the doors of the innermost room, the Most Holy Place, and also for the doors of the main hall of the temple. 51 When all the work King Solomon had done for the temple of the Lord was finished, he brought in the things his father David had dedicated—the silver and gold and the furnishings—and he placed them in the treasuries of the Lord's temple. Footnotes [a] 1 Kings 7:2 That is, about 150 feet long, 75 feet wide and 45 feet high or about 45 meters long, 23 meters wide and 14 meters high [b] 1 Kings 7:5 The meaning of the Hebrew for this verse is uncertain. [c] 1 Kings 7:6 That is, about 75 feet long and 45 feet wide or about 23 meters long and 14 meters wide [d] 1 Kings 7:7 Vulgate and Syriac; Hebrew floor [e] 1 Kings 7:10 That is, about 15 feet or about 4.5 meters; also in verse 23 [f] 1 Kings 7:10 That is, about 12 feet or about 3.6 meters [g] 1 Kings 7:13 Hebrew Hiram, a variant of Huram; also in verses 40 and 45 [h] 1 Kings 7:15 That is, about 27 feet high and 18 feet in circumference or about 8.1 meters high and 5.4 meters in circumference [i] 1 Kings 7:16 That is, about 7 1/2 feet or about 2.3 meters; also in verse 23 [j] 1 Kings 7:18 Two Hebrew manuscripts and Septuagint; most Hebrew manuscripts made the pillars, and there were two rows [k] 1 Kings 7:18 Many Hebrew manuscripts and Syriac; most Hebrew manuscripts pomegranates [l] 1 Kings 7:19 That is, about 6 feet or about 1.8 meters; also in verse 38 [m] 1 Kings 7:21 Jakin probably means he establishes. [n] 1 Kings 7:21 Boaz probably means in him is strength. [o] 1 Kings 7:23 That is, about 45 feet or about 14 meters [p] 1 Kings 7:26 That is, about 3 inches or about 7.5 centimeters [q] 1 Kings 7:26 That is, about 12,000 gallons or about 44,000 liters; the Septuagint does not have this sentence. [r] 1 Kings 7:27 That is, about 6 feet long and wide and about 4 1/2 feet high or about 1.8 meters long and wide and 1.4 meters high [s] 1 Kings 7:31 That is, about 18 inches or about 45 centimeters [t] 1 Kings 7:31 That is, about 2 1/4 feet or about 68 centimeters; also in verse 32 [u] 1 Kings 7:35 That is, about 9 inches or about 23 centimeters [v] 1 Kings 7:38 That is, about 240 gallons or about 880 liters [w] 1 Kings 7:40 Many Hebrew manuscripts, Septuagint, Syriac and Vulgate (see also verse 45 and 2 Chron. 4:11); many other Hebrew manuscripts basins
Heidi + Shane Battier Host Cabernet with Battier at Byblos Miami Benefitting the Battier Take Charge Foundation – Saturday, January 29th, 2022 Battier Take Charge Foundation Raises over $200,000 for College Scholarships Miami Beach, FL – On Saturday, January 29th, Heidi and Shane Battier hosted Cabernet with Battier at Byblos Miami. The charity event brought together ...
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Ben and Lexi are dorking out about all things food! What gross food combinations bring you the most comfort? If you had one last meal before the great beyond - what would you eat? What does a latch key eat when they are too afraid to use the stove? Listen in as they dork out with their forks out. SHOW NOTES:We are talking food BUT safety first - here is a helpful video on how to save yourself from choking on food if you are alone!Lexi's Last Meal:Yam fries and miso gravy from the Coup Caesar salad from Lexi's mom "Pseudo" Lasagna , again from Lexi's mom Mocha Cake from Glamorgan Bakery Ben's Last Meal: Fancy pants Shepard's pie NOT cottage pie (maybe some gravy or ketchup) Disgusting Food We Love:Spoonfuls of ice tea mix, straight up Saltine crackers with peanut butter and chocolate chips (sad snacks) Saltines with pb & j Saltines with margarine Christmas Crack (saltine recipe): https://www.littlesweetbaker.com/christmas-crack-saltine-cracker-toffee/Marble cheese, pasta sauce and crackers (saltines, Breton crackers, Ritz crackers or Stone Wheat Thins)White pasta, Zesty Italian salad dressing and A LOT of parmesan (sprinkle) cheese...like a lot The Dylan special, the Pregnant woman wrap - whole wheat pita, sauerkraut, nut butter (not a sweet one) and lacinato kale Imitation crab and melted butter OR wasabi OR a sriracha mayo Just melted cheese out of a bowl Maybe not gross food? Brie covered in butter, brown sugar and maple syrup and then wrapped in puff pastry Brie covered in Kahlua and then melt and eat with crackersBrie and raspberry jamCottage cheese and raspberry jam Door Dash or Skip the Dishes Go To Order: Vietnamese food is the winner! Subs or anything with noodles (Jess agrees!)Strangest Food We Have TriedLexi will eat pineapple but only on pizza but will NEVER eat pineapple on its own. Pineapple is gross. Ben ate a kangaroo , frog and crocodile We talked about:Jordan Witzel's beloved Glamorgan Cheese bun Halloween costume from 2020. Can't make this stuff up folks Luke's Drug MartBlack Foot Crossing Historical Park Calvin and Hobbes If you have gross food for our dork cook book, send those recipes in! Especially SALTINE CRACKER recipesTayce and Heniz beansCommunity Natural FoodsByblos Bakery and Lake View Bakery Wheat Crunch Lexi can only eat cheese pizza pops when she is sick Let's get going with that lab grown meat!People who are allergic to shellfish might also be allergic to bugs Lexi alluded to the Queasy Bake oven Would you eat lab grown extinct animals? What about human lab grown meat? Lexi ate at Yamazato Restaurant in Amsterdam and it was amazing The Lucca Comics and Games festival Scoma's Restaurant Ben would travel back to France for the food and wants to visit Japan for a good noodle house Lexi would travel to Korea for the food and wants to go back to the Netherlands for foodRed Fish Blue Fish Mango Rash - it is real Grizzly House in Banff Man has leg amputated and friends eat it Wendigo BONUS CONTENT:Amazing producer Jess says:Jess' last meal: avocado rolls. They are the perfect food and absolutely the last thing I would want to taste before the grand exitJess' disgusting food : cheddar cheese on tortilla chips, you can't put anything else on them it needs to be just grated cheese (slices if you're feeling really lazy) on plain ass tortilla chipsFun fact: engineered meat grows better in space so we could potentially have like satellite labs sometime in the future when commercial space flight becomes more viableSOCIALS:Here's where you can find us!Lexi's website and twitter and instagramBen's website and instagram and where to buy his book: Amazon.ca / Comixology / Ind!go / Renegade ArtsDork Matter's website(WIP) and twitter and instagramIf you're enjoying Dork Matters, we'd really appreciate a nice rating and review on Apple Podcasts, or wherever you get your pods. It would very much help us get this show to the other dorks out there"I was that I was skinnier, but I love sandwiches"- Hobo Johnson TranscriptLexi I knew someone once, who grabbed a bag of chips and was eating the chips and, like, absent-mindedly just snacking away, as one does with chips, and he said that he was eating the flavoring at the bottom when he finally looked into the bag and realized it was just filled with, like, maggots at the bottom. Like, something had obviously gotten in and he was like, "I don't actually know how many maggots I ate."Ben I'm literally gonna throw up. That's... I can't handle maggots. Lexi I can't remember what type of chip it was.Ben Apparently something that looked and felt like maggots because think about it. A chip and a maggot are not in the same realm of--Lexi Yeah.Ben --you know, feel or texture when chewed. [chuckles]Lexi But, doesn't it also tell you like the state of mind of a person sometimes, when they're eating where they're just like absolutely snacking? Like, they never actually think to themselves.Ben I mean, I think that's just how I eat. [both laugh] That's just my way of eating.Lexi You just come to you when the food's gone.Ben Oh, unless it was Cheezies. Then, maybe. Like, a Hawkins Cheezie, but even still, you're eating a maggot. They squirm and they're squishy.Lexi Look what I found today. I hope you're excited about it. It is...Ben Oh, Wheat Crunch!Lexi Yeah.Ben Shit. Is that an Alberta-centric thing?Lexi I don't even know if it's like popular outside of Calgary. Ben I forgot that those even existed. Lexi Well, I was in line at Canadian Tire, and I was like, "What the shit?!" and I bought, like, five, and then there's a big thing on the packaging saying, "You can order online," and I was like, "I will."Ben Holy shit. I'm gonna order some too. Every kid had those in their lunchboxes here. Lexi Yes. And then, just one day they were gone. Like, and no one said anything. They were just gone, and we just carried on with our lives like nothing happened. Ben They were just gone, like Hickory Sticks which also exist, still.Lexi That's-- that's shocking to me, but I really feel like Hickory Sticks are a good bang for your buck. Like, the bag is never ending. Ben It does feel like it was more full than other chips. Lexi Oh, yeah.Ben It was a good choice from the vending machine, and it was also usually like a quarter less.Lexi Mm-hmm, 75 cents or something. Ben Yeah, yeah, exactly. Let's see. Food stores. What do I got? I've got when I almost killed myself by breaking the tab off of a pop can that I was drinking, dropping it into the can.Lexi Oh, and then did you choke?Ben And then, forgetting I put it in there. I drank it. I didn't choke. It went into my esophagus, perforated my esophagus. [Lexi gasps] I didn't think much of it. I was just like, "Oh crap. I'm gonna have to deal with that." Worked the rest of the day [Lexi chuckles] at this warehouse job I was working. Lexi [laughs] My god.Ben I finally got home and was like, "Crap. I think I need to go to the hospital," so I called my dad. He took me, and yeah, I'd perforated my esophagus. It was like, letting air into [Lexi gasps] and I'm just giving you what I remember. I was pretty drugged at the time, but the explanation I remember was that it had perforated my esophagus and was letting air into the areas around my heart so every time I was breathing, more air was getting in and crushing my heart, so I was just in immense pain. Lexi Holy shit. Ben Yeah, sort of like, out of it at one point, and going through surgeries and stuff, and they're asking me like, "On 1 to 10, what's your pain?" and I'm like, "I don't know. 13." [Lexi laughs] And then I got, like, morphine to high hell, and I was more or less out of it for nearly two weeks, like, just recovering--Lexi Wow.Ben --drugged out so that I wasn't awake on an IV drip. So I wasn't eating or drinking.Lexi Holy.Ben I was 18. It was a real fucked-up situation. Lexi Wow. I think yours is better than maggots. Ben What else do I got? Wait. I got two more. I'll do 'em quick, rapid fire. We were in Bermuda - Fiona and I, for like my first ever real vacation - and at one point, I bit a "tor-till-a" chip the wrong way or "tor-tee-ya" chip the wrong way and sliced my gum in the front here. Lexi Yep, that'll happen.Ben Had to get a gum graft.Lexi That... Didn't know that was a thing. That's gross. Ben It was so bad. Yeah, so you can get gum from what they call the tissue bank or the donor bank, so what I ended up having put into my mouth [Lexi laughs heartily] is a slight piece of somebody else's, like, jawbone. So they cut it open, they fold over the flaps, they drill into my jaw a little bit and then place this tiny piece of, like, bone with, like, gum tissue on it in there, and then let it grow up and stitch it into where it should be. And then, it just becomes part of me, and my personality changed after that.Lexi Well, I was gonna say, "Did your taste change?" Were you like, "All of a sudden, I like mango"?Ben Everything about me changed and I remembered dark crimes that I don't remember committing.Lexi Well, obviously, my next question is, "Was this from a dead person or a living person?"Ben Oh, it's definitely from a dead person. Lexi Eugh! Ben From what I understand, the donor bank is not from living people, so they just have a bank filled of tissue that's been donated. I could be wrong, but that's what the dentist told me. [laughs]Lexi Well, I'm not sleeping tonight. That's... Wow.Ben Last story is I used to have a huge gap in the front of my teeth. It was before you knew me, before I got braces, and my party trick was eating mashed potatoes and shooting them out like a playdough machine. Lexi Oh, god.Ben Just a long stream of mashed potatoes coming from between my teeth.Lexi Speaking of food party tricks, I'm gonna send you a video and we'll see if we can put it on Instagram or Twitter or something, of me shotgunning a cupcake at a party once, because I had just come from work and I was all fancy, and they had mini cupcakes and I remember saying to Tim Belliveau, "I could eat this in one bite," and he was like, "Nah." And so the video is me just like deepthroating this cupcake and everyone cheering for me. Just, you know--Ben College.Lexi --like a person without food issues.Ben Yeah, and if you haven't guessed, we're talking about food tonight. Welcome to Dork Matters. [theme music "Dance" by YABRA plays] Voiceover [echoing] Dork Matters.Ben Hello and welcome to Dork Matters, the show that is created by some dorks for all of you dorks out there, with dork content, ready to roll, and you might be wondering, "What's dork content?" and it's everything that matters to dorks.Lexi It's whatever we say it is. Ben [laughs] Whatever. We're dorks, and so if we wanna talk about it, it's a dork matter. [mystical electronic tone] You get it? You get it, right?Lexi Yep.Ben That's the name.Lexi They get it. Ben Yeah. I am your Doofus Dork, Ben Rankel, and with me, as per always, is...Lexi Your Thrown-Off Dork. You always introduce yourself as Dad Dork. Now I'm like, "Well, am I the Dad Dork now?"Ben I know. I've been thinking it and I thought, "If Lexi can change what kind of dork she is, I wanna be a different dork sometimes." [Lexi laughs]Lexi Um, I am your Gourmand, Gourmet Dork. I had to look up the difference between those.Ben Okay, record scratch. [scratching record, DJ-style] Gourmand and gourmet?Lexi Yeah. Ben Oh, and what is the difference?Lexi A gourmet-- oh, that's what I was gonna tell you. Okay. There's a whole story. So, a gourmet is someone who likes you know, like the quality of food, so it's a quality over quantity, and a gourmand is quantity over quality, so they like to eat a lot.Ben Wow, I just assumed they're completely different words that had, you know, like, maybe gourmet refer to the food, and a gourmand was the person who made it, but that's cool. I didn't realize they were kind of diametrically opposed.Lexi They're polar opposites. I read this collection of, like, mixed-up fairy tales written for adults, and there was a story of a gourmet and a gourmand who lived together and basically, their obsession with food killed them because the gourmet eventually starves to death because no food is good enough, and the gourmand eats himself to death. Ben So, kind of an opposite of the Jack Spratt situation. Lexi Yes. Yeah. Ben So you were a gourmand or a gourmet?Lexi A little bit of both. I like to eat a little bit of a lot.Ben Yeah, I feel the same.Lexi Or a lot of a little bit. I don't know.Ben A lot of a little.Lexi I like high quality, but I like small bits of it. Like, I'm the type of person that I'll go to a restaurant and wanna have, like, just appetizers for dinner instead of like a full meal. Ben So you could do a charcuterie dinner or a...Lexi Oh, I love charcuterie. That's like my go-to meal.Ben A "crud-ite" dinner.Lexi Love it. Crudité.Ben "Croo-deh-tah". Lexi That's-- I've always wanted to go to Spain because of an Anthony Bourdain--Ben RIP.Lexi --episode where they're in Spain and they basically just, like, go from restaurant to restaurant, like, because, if you order booze, they just keep bringing you tapas--Ben Mmm.Lexi --and it's like, yeah. So, as long as you're buying a drink, you get free food, and so the type of drink that you get tells you the type of food that you're gonna get, so if you're gonna get a glass of wine, it might be, like, cheese and olives, or if you get a beer, it might be... I don't know, like bread and something or other. So that's-- that's the life for me right there.Ben So just get hammered and keep eating. That sounds lovely.Lexi Well, just like little-- little snacks. Little snacks throughout the evening. That's my go-to.Ben That's your go-to. Skip dinner. Just eat snacks all night.Lexi I'm a snack person.Ben I mean, I'm a snack person too, but I still eat dinner, and that is the problem. [both laugh]Lexi Oh, this isn't my dinner. This is just my pre-dinner snack. [chuckles]Ben Okay, well, like, this brings us to a good place to chat which is, you know, exactly that, what kind of snacker you are, and I think I am both a bored snacker, and also a, what is it called? Like, grazer? I just wanna put things in my mouth if I'm trying to keep my mind occupied on something else. I guess what I'm saying is, I have every possible reason to continue eating and I think it shows. [Lexi laughs]Lexi I've been trying to eat, like, just at my meals instead of grazing all day because that's a slippery slope. Ben Mm-hmm.Lexi But, man, there are... Low-calorie food is garbage, except for BOOMCHICKAPOP. That stuff is amazing.Ben Yeah. Popcorn's great as a snack. You can just eat as much as you want of it. I think we should probably lay down some ground rules since we are talking about food. We are not looking to shame anybody's body types. We have our own body types. I have previously described mine as being pancake batter in a Ziploc bag. [Lexi laughs] And that's not what we're gonna do, so if we're talking a little bit, and we're hitting some stuff like talking about body type, or the way we eat and stuff, we're just discussing food for the love of food and--Lexi YeahBen --and our own issues with how we approach it, and we are not looking to give anybody a vibe or, you know, make anyone feel bad about their approach to food. You love to eat? Eat as much as you want. Do what you gotta do. Lexi Yeah, this is a celebration. Ben Do what makes you happy. A celebration of food. Lexi We're celebrating food, and I'd like to also say, a celebration of local food, because I think, sometimes, people have this image of Alberta being like, "Ah, you all like beef out there." I'm like, "Yeah, but there's also lots of really amazing other food here," so this is a celebration of all things food, today.Ben I love it. I love food. Where do we go from here? What is your favorite food? Let's talk about it.Lexi Ooh. Okay, so I have two different favorite foods, and there's like, my favorite meal. Like, if I was gonna have, like, one last meal, what I would cook, and then there's like my secret gross foods that I think people, like if they hear me, they're like, "That's disgusting. I'm gonna go home and try it just to make sure."Ben Okay, I think we have to do this through different categories here. Lexi Yeah.Ben I want, first, last meal. What would you eat? What would be the last thing? You have finally done it. You have-- you've committed that crime that you've been considering for so long. [Lexi laughs] You finally decided it was time, and you got caught. You were sloppy. You weren't good at the crime. You thought about it a lot, but not how to execute it. Poor choice. So you're caught now. You're on death row, in the US, I guess, 'cause we don't fuck with that here.Lexi Yeah, we don't execute people in Canada.Ben So yeah, [chuckling] you've moved to the US at some point to commit this crime. [Lexi laughs] This crime of passion, I assume, and yeah, you're on death row. Last meal, what is it?Lexi Okay, I thought about this a lot. First of all, I was actually going through my cookbooks to decide [chuckling] which my meal would be.Ben Oh, that's great. Lexi And I think my appetizer for my last meal would be the yam fries and miso gravy from The Coup, which is a local vegetarian restaurant here in Calgary, and they released this cookbook of their vegetarian food, like years ago - they probably have a newer one - but I bought it specifically to get their miso gravy recipe, and it's the one fucking thing they don't have the whole book, so that pissed me off. But, I have cooked almost every single thing in here, and I would say, that would be my appetizer of my last meal. Ben Okay.Lexi It's delicious. Yam wedges with delicious warm miso gravy. So good. Then, I would have my mom's Caesar salad 'cause she makes it just so delicious.Ben What does your mom do that's different?Lexi Um, she makes a dressing from scratch, and she gets, like, these really high-quality anchovies, and like mushes them into a paste with a mortar and pestle.Ben Oh, my god. I want your mom's Caesar now. Lexi Oh, I'll bring it for you. It's so good. Like, she makes a vat of it.Ben I love anchovies.Lexi Oh my god. It's my favorite. And she just puts like a shit-ton of lemon juice in it. It's just so, so refreshing and delicious. So, I would have my mom's Caesar salad, and then, in the old Lexi household, my mom is an amazing cook. She, like, she was a Home Ec teacher a million years ago. I mean, 10 years ago, 'cause she's so young and vibrant.Ben [laughs] Does your mom listen to this?Lexi No, but you know, I wanna be respectful. She's, you know...Ben Sure yeah.Lexi She's a young babe. But she just-- she's such an incredible cook. But, I love lasagna, but lasagna takes 8 million years to make, so she makes something called "pseudo-lasagna", which is just what we called it, where it's like a ziti, like a stovetop-- you just put noodles and sauce and cheese and meat and shit in a pot. Ben Yeah, yeah.Lexi And that's my favorite 'cause she lets the sauce sit for just hours. It's so, so delicious, so I'd have that, and then, as my final dessert, I would have a really nice coffee 'cause I like a good coffee, and then I would have mocha cake from the Glamorgan Bakery.Ben Wow, you're just pulling out all the locals here. Lexi 'Cause they're so good! Okay, if no one knows about Glamorgan Bakery, I almost don't wanna tell you because it's so popular.Ben This is a good time to let you know that most of our listeners aren't in our city or even our country. Lexi That's why I have to explain it to them. Okay, so American listeners, because apparently that's where a lot of you are, and Western Australia--Ben And the UK and Sweden. Welcome. Lexi Yeah, welcome foreign--Ben Dignitaries.Lexi --outside people. We love you. [both laugh]Lexi Four of the best--Ben Yeah.Lexi There's this bakery and it is-- like, it hasn't changed from, like, I'm gonna say 1965. Like, it is dingy inside, but my god, they make the best food, and they're known for a cheese bun to the point that, like, a local weatherman, as his Halloween costume, dressed up as a cheese bun one year for Halloween.Ben We have a sort of, hip... It's a drug mart/grocery/record store/...Lexi Ice cream dispensary?Ben Post office/ice cream place/coffee shop called Luke's in our city, and their big announcement recently was that they're carrying now Glamorgan Bakery cheese buns for those in the know.Lexi That shit, like it sells out.Ben So you have to get there early and pick those up.Lexi That's what I ask for, for my birthday every year, is cheese buns. My mom just goes and buys me like a couple of bags of cheese buns 'cause they freeze well.Ben That's pretty cool. I have now decided I'm gonna take my son to a bakery tomorrow morning. [chuckling]Lexi You know what the great thing is? You can try some mocha cake because they have-- they're not even pieces of cake that you can buy individually. They just have, like-- they're like bite-size, brownie-sized pieces of cake so you just a little bit.Ben Nice. Just cake bites. Lovely. And that rounds out the meal.Lexi Yeah, that's my meal. That's my meal of, "I'm about to die."Ben And now you're dead. Lexi Yep, now I'm dead, probably from all the cholesterol.Ben Oh, who do you have come in to redo your last rites? What-- what religion?Lexi I was raised Protestant. I couldn't tell you which kind. Um, the sarcastic Protestants? Which one is that? I don't know.Ben I mean, sure. Yeah. No, I am familiar with them, myself. My dad was Protestant, my mom was Baptist, and I am nothin'.Lexi Yeah, I'm nothin'. I think I'd probably have like-- I'd say goodbye to John. Ben Will Shortz. Lexi Maybe-- you know what I would do is I would have Ashley Shaw come read to me from the book of "The Flying Spaghetti Monster". Ben Oh, nice.Lexi Just because I'd wanna say goodbye to her because I think she'd be like, "Nah, you're fine. You got this." Ben Yeah, yeah.Lexi "You'll be okay."Ben Hey, get back to us. Let us know what's on the other side. And now you're dead. Sorry about that.Lexi Yeah. Get out of there. What about you?Ben [chuckles] I'll keep it simple. I would have shepherd's pie. I don't know from where exactly or exactly whose, but it would be some form of shepherd's pie, maybe the most expensive one I could find, like Wagyu beef or something. So, like, yeah. I just want a nice comforting--Lexi I was gonna ask, like, "Are you a lamb person?"Ben Yeah, ah, right. So we should get into, just very briefly, the difference between shepherd's pie and cottage pie, which is the meat that you use, and not everyone knows that, and it also, I don't think matters anymore. Just call it all shepherd's pie. Who cares? It's all shepherd's pie. But yeah, I'm into lamb. I'm into turkey ones. I'm into beef. I think the layering of the meat and the vegetables, and the mashed potatoes is just the most magical combination. You get one slice of that and it's a full, proper meal all on its own. It's so fucking comforting. That would be a way I could say goodbye to the world is with a big piece of well-made shepherd's pie. Little bits of gravy. Lexi Do you put ketchup on it?Ben I have been known to put ketchup on it. I'm not-- I'm not above that. I generally think a good shepherd's pie can, you know, stand on its own with just gravy, but if you wanna throw ketchup on there, do it. If you want some of that sugary tomato jam, go for it.Lexi My grandma used to make a shepherd's pie, but instead of mashed potatoes, she would make dumplings and put them on top. Ben Mmm. Like, biscuit dumplings?Lexi Yeah, but like not... I don't even know how to describe it because they were more doughy than bready.Ben Yeah, yeah, just like a proper, actual, like the soup dumpling or something, your sort of Pan-Euro, North American food. I get you.Lexi So, my mom's side of the family is Scottish, and there're all these like, kind of, nuanced, like, little bits of like Scottish history in the food that has been, like, bastardized by Canadian... As like-- probably all of Canada's just like a bastardization of where we've all come from, unless you're indigenous, and then you're the true people of Canada.Ben That's not sarcastic. We both actually firmly believe that. Lexi [chuckling] Yeah, we firmly believe that.Ben We are colonial settlers that are doing our best to figure that shit out, and, yeah. Yeah, that's an interesting thing that I don't think we're maybe prepared to talk about, but it's interesting to at least bring up is sort of the idea of North American indigenous foods from different tribes and stuff like that, and different nations, and, sort of, also how it was informed by the way they were treated by European colonialists, and, like, making certain foods and dishes that became sort of synonymous with different nations, based on the food products they had available from a government that was basically trying to kill them, in Canada, specifically, starve them out. So that's interesting, and it'd be cool to talk about that someday, but today is not that day. But, god, there is such a great history of food with the different nations in this territory.Lexi So there's this place called Blackfoot Crossing, which is this historical museum in southern Alberta, which is just south of Cluny, and it is this amazing, beautiful cultural center, and I highly recommend everybody go there, especially because the cafeteria, the last time I was there, they had-- I think it was bison burgers on fry bread, and it-- I can still taste it. It was so amazing. Just the fry bread was absolutely incredible, so if ever you are in southern Alberta... People come from all over the world to go to Banff, which is awesome, but if you're in Alberta, do yourself a favor, and head out to Blackfoot Crossing and see the amazing center there, and eat the food.Ben Yeah. Good tip. Good travel tip. Next. I love it. Let's keep going. What are we talking about next? We're both dead now from eating delicious food. Okay, what's the thing that you eat that you think is absolutely disgusting and vile that nobody else would like?Lexi Your gross food.Ben It doesn't have to be elaborate. It could just be a snack or something weird. Like, maybe you scoop, powdered iced tea by the teaspoon and just shove in your mouth. Lexi Is that? Is that what you do?Ben I'm not saying I've done that. I don't do that. I may have done that in the past. I don't currently do that. I am an adult, and I don't have to tell you.Lexi [laughs] "Look, and I don't wanna talk about it anymore." [laughs]Ben It might have been something I did as a younger person. [chuckles]Lexi I think that I have like four, and two of them are just like, "Oh, are you an adult or are you eight?" and then the other two, I think, are like more legitimately gross, but I'm like, "This is my comfort food."Ben Okay. I came with one, but I'm really curious to see if I get inspired by any of yours, so let's hit 'em.Lexi Okay.Ben Rapid fire. Lexi We'll start with the not-so-gross one. I love a good saltine cracker. Actually, growing up, I would go-- No, no, no. I'm not done yet. You put shit on the saltine. It's not just the cracker.Ben Okay. For the listeners, I made a bit of a motion and facial expression that suggested that there was nothing weird about eating a saltine cracker. Lexi No.Ben Except that it's basic and boring. [chuckles] There's nothing wrong with it.Lexi My grandma used to put margarine on the saltine crackers for me. She'd be like, "Ah, here you go." Okay, but not that.Ben All right.Lexi So, a saltine cracker with just tons of peanut butter and then chocolate chips. That's like my, "I'm sad, and I wanna eat something."Ben I like that. Lexi It's so good.Ben I don't think that's gross. I'm with you. I used to make little sandwiches out of peanut butter and jam on saltine crackers, and I'd make a whole plate of them, just a little tray when I was a kid, still living at home, and it was just like my beautiful little snack, and I was gonna munch those while I watched a cartoon or something. Lexi Those are my Calvin and Hobbes snacks. Like, while I was reading the comics, I would eat my chocolate peanut butter saltines. Num-num-num-num. So delicious.Ben I love it. I think it's beautiful, and I don't think it's gross. I'm passing judgment on your choices.Lexi We should make the food and then do, like, a little photoshoot for everybody. Mm-hmm.Ben We should. We can make a shitty cookbook. Lexi So, number two, and this is my sister. I'm calling out Megan because she and I used to do this together. 'Cause my parents both worked, like, serious-people, adult jobs when we were growing up, and so, we would have to, like, cook food for ourselves all the time, but we were like gross teenagers.Ben Were you a proverbial latchkey kid?Lexi Yes. 100% So we would be like, "I don't know. What are we gonna eat?" So here's what you eat, is you grate some marble cheese, okay? Just the Co-op-brand marble cheese into a giant pile, put it in a little bowl, and then pour pasta sauce right out of the jar, right on top of it. Ben Whoa.Lexi Now you're gonna microwave that bad boy.Ben Wow. I was-- I thought I knew where this was going, and it was to the microwave.Lexi It's to the microwave because that's how latchkey kids cook.Ben I did not ever put pizza sauce on my-- or tomato sauce, or pasta sauce on my cheese though. I would microwave it and just eat it and it was always that big block from Co-op.Lexi Oh yeah, the big block from Co-op but then-- so then you have like a cheesy tomato-ey mess, and then you eat it, again with the saltines or Ritz crackers, Breton crackers or Stoned Wheat Thins. Any type of cracker will do.Ben Ooh! Somebody was fancy with their four types of crackers.Lexi I like a charcuterie. I don't know.Ben We should try to get a saltine sponsorship from Nabisco or whoever, or Mr. Christie, whoever the fuck--Lexi Oh, my god. Yes.Ben Yeah. Let's do a photoshoot of...Lexi [laughing] Of our saltine crackers. Ben Yeah, I'm not joking.Lexi Ooh, all the different ways you can use a saltine.Ben And also, if you're listening to this and you have a great saltine cracker recipe, I want you to 100% message us on social media or email us. We want those recipes. I will, at the very least, talk about them or make a list that we share in show notes or something, someday, But yeah, I, 100%, mean it. We're gonna make ourselves a mini little saltine cracker cookbook.Lexi We're doing it. There was this drag queen that was on RuPaul's Drag Race UK, and all she did the entire season was talk about how much she loves Heinz beans on toast, and sure enough, Heinz decides to sponsor her, and she gets a lifetime supply of canned beans. And she made a comment of like, "This was the plan all along," and so... saltine crackers, nothing can be better than a saltine. Hey, Ben...Ben We need to be very clear about which brand of saltine cracker we want. [Lexi laughs] The one in the red box. Ben Yeah, yeah. I think that's Mr. Christie.Lexi Is that it?Ben I'm gonna double check.Lexi We want this delicious, small saltines. They're delicious in a soup. You can have them as a dessert.Ben You get four giant pillars of them in one red box, and if you're having chicken noodle soup, you crush up half of the package, [Lexi laughs] dump it in till it's just-- it's just a fucking swamp in your bowl and then eat that shit.Lexi So, more like a stew by the time...Ben Yeah, a saltine and chicken stew. Yeah, it's Christie's.Lexi I like to put it in Campbell's-- like, probably their chowders. Delicious. Where it's less soup than it is sludge by the time you have, like, 10 crackers in there.Ben Yeah. I want some more. Hit me with your next gross one.Lexi Okay. This is maybe not as gross, but it makes me feel like a toddler every time I eat it, but this is my go-to. I'm having a bad day. I just wanna feel nostalgia. I will boil up a bunch of pasta and then it has to be zesty Italian salad dressing.Ben Oh, that is weird. I've never heard that one. Lexi And then I just pour it all over the pasta and then just absolute boatloads of Parmesan cheese.Ben I'm not even sure I think any of these are gross yet. I think they're all very college.Lexi I think they're disgusting.Ben I think they're absolutely like, "I'm 18 and living on my own for the first time," but... [Lexi laughs]Lexi I shame-eat the pasta thing. Like, John hates cheese, and so, first of all, he thinks that parmesan, or as I like to call it, sprinkle cheese--Ben Jesus.Lexi He thinks it's disgusting.Ben The stuff that comes out of the can from Kraft? Lexi Yes. Ben Yeah, that's not cheese.Lexi The stuff that... No, it's powdered foot?Ben I don't know. Probably-- no, it's yes. Powdered, like, you know the stuff you scrape off your feet? The bunions or the whatever, the hard part?Lexi Yes.Ben Just put it into a jar. They collect it, and then you shake.Lexi Then, I eat it.Ben Smells about the same. [Lexi chuckles] Lexi That is my go-to.Ben Now we made it gross.Lexi Okay, okay, and so--Ben I love it. It's delicious. Lexi This is my ultimate gross one, and I have to say, so a good friend of mine is-- he's a produce person at Community Natural Foods, here in Calgary, which is kind of like our version of Whole Foods, I guess you could say.Ben It's the closest we get. Whole Foods has never really executed on opening a store in our city for some reason. Lexi I thought they did have one here. Ben They have had a couple that were supposed to open, and it never ended up happening. Maybe they saw what happened to Krispy Kreme and Target here.Lexi Or Target, yeah.Ben Decided they couldn't take that risk.Lexi I would like to say that I tried my best to keep Target open. I feel like I single-handedly kept a store open here but I mean, there's only so many socks you can buy.Ben Bright pink. The women's section was where I liked to buy all my socks for a long time, and I do miss it.Ben Let's keep it local and alienate all our listeners. Go to Byblos Bakery here in Calgary to get your pitas.Lexi Yeah, I liked the socks there, and pajamas. Oh, I miss Target. Anyway, so my friend Dylan, he is an incredible cook, and so, anytime he's like, "This is a great food combination," I just trust him because everything he's ever made has been absolutely delicious. So one day, he's like, "Just stay with me. It's gonna sound disgusting, but it's so good." So you get a pita, like a whole wheat pita that's like maybe the size of your face. Like, a large one.Lexi [laughs] Or Lakeview.Ben Eh, I feel like Byblos is a little more Calgary.Lexi The gluten-free option. Okay, now we're just arguing about neighborhoods. Anyway. Ben Good, good podcast. [Lexi laughs]Lexi It's so accessible to people.Ben [chuckling] Listen to Lexi and Ben argue about Calgary communities. That's what you came here for, folks. Okay. You get your pita.Lexi Yeah. Your whole wheat pita and then some type of nut butter, and it can't be sweet. It can't be like a sweet peanut butter. It has to--Ben Can we stop for just a quick second and appreciate the term "nut butter"?Lexi Yeah. It's-- it could be an almond.Ben Let's just sit there for a second.Lexi [not pausing] It could be cashew.Ben It's funny. You can't-- you can't say nut butter in a conversation and not just stop to appreciate how funny it sounds. Lexi You've never worked in an organic food store before because that sentence comes up a lot. [chuckles]Ben And you don't snicker every single time? Lexi No, I'm like, "What type of nut butter do you use the most?" [Ben laughs]Ben Nut butter. [laughs] Maybe you just need somebody more immature around to help you appreciate how silly it sounds.Lexi Well, it's like truffle butter or whatever that thing. You know what? Okay, so you take a nut butter and a not-sweet one. [Ben laughs] Ben I can't stop.Lexi While Ben can't stop giggling, I'm just gonna go on with the recipe 'cause it is delicious. So I, personally, like an almond nut butter, [Ben continues laughing] but, I mean, like you do you. You can use a peanut or cashew.Ben [stifling laughter] Yeah.Lexi It just can't be sweet.Ben [laughing] So, you don't want a sweet nut butter. Is it salty? [still laughing] Lexi Apparently, in some parts of the world, you can get a spicy nut butter. [Ben laughs heartily] [Lexi, unlaughing] Like, a savory or like a spicy. Ben [laughing] I'm sorry. I'm gonna actually die. Lexi [unlaughing] Yeah, Ben's having a cry right now.Ben Oh, Jesus.Lexi We're adults here, folks. We like to keep it above board.Ben [laughing] Okay, you've got your peanut or your nut butter, spicy, apparently.Lexi [unlaughing] Well, I like just a plain one, like almonds.Ben [stifling laughter] Okay, okay, okay. I'm good. I've got this.Lexi So, you got your whole wheat pita, the almond butter, we'll just say, so Ben doesn't peel off into more laughter.Ben I appreciate it. Thank you. [laughs]Lexi And then you need kale, like, a dark leafy green like "laciento", "lacento"?Ben You lost me.Lexi A dark kale, like dinosaur kale, like a really dark green, and then sauerkraut, like, from the jar.Ben This is... This is a crime. You just committed a crime.Lexi It's so good, and then you wrap that bitch up. Ben This is what you went to death row for. Canada brought it back and put you on it for this crime against culinary...Lexi Dylan would not steer me wrong. And so, one day he said it and I was like, "That's disgusting," and another guy that I worked with was like, "Nah, I'm doing it," 'cause Dylan has never made a bad meal, and he made it, and was like, "This is legit delicious," and so every so often I make it and I call it, like, my "pregnant woman wrap", and it is so delicious. Sauerkraut, kale, pita, nut butter. Delicious.Ben Okay, what we're gonna do at some point, along with our saltine cracker recipe, mini recipe book PDF that we're gonna put out for you all, complete with photos, is we're gonna make some sort of small video where Lexi makes me this god-awful, disgusting-sounding thing, and I will put it in my mouth, and we'll see what happens. We will film that reaction.Lexi And then, when he loves it, I will accept his praise and his apology for giggling like a wee child.Ben Wait. Why do I have to apologize? That was about nut butter. [laughs] Just said it sounded gross, and you brought it here to me.Lexi No, you said that I was gonna die because the food was so gross. Ben Yeah, I did say you committed a crime.Lexi You just said I deserve death. What's your gross food now?Ben I don't even know if I have anything anywhere near as bad as yours. Now all of my snacks seem pretty normal. I guess the grossest one is I'll get imitation crab. Lexi Okay.Ben Alaskan Pollock, and I'll break it up into a bowl and put like a pat of butter on it. Lexi Oh.Ben And melt it and just eat that. Lexi [pauses] Okay.Ben It's like eating butter crab, right. Like, I can't eat that. I'm allergic to shellfish, but it's still sort of gross when you think about the idea of just like taking a chunk of butter out of the fridge and putting it on top of imitation crab and microwaving it.Lexi When we were in college, when we would have, like, late nights out at the old Art Hotel, which was the pub.Ben You mean the Fart Hotel? [laughs]Lexi The Fart Hotel 'cause it was the pub called The Art Hole.Ben The Fart Hole.Lexi Anyway, you know, you can see how a couple, you know, beautifully-drawn letters...Ben Graffitied letters.Lexi Yeah, I would go home, and I was like, "I need something in my stomach to help me you know, not be inebriated."Ben Yeah, yeah. Lexi And all-- my mom would just buy me packages of imitation crab at Costco. I lived at home during college, and I would just stand there with the fridge door open and just eat like half a package of imitation crab after a night out.Ben It's so good. Lexi It's so good.Ben Did you ever melt butter on it?Lexi No. I would dip it in wasabi. Ben Oh, that's even better. Shit. I'm putting imitation crab on my grocery list. This episode's making me hungry. Lexi Oh, you know what you get, is a spicy Sriracha mayo.Ben Ohh, that sounds good. It's like an aioli. Lexi Yeah. Ben [laughs] Please write us to let us know what you think of our food choices. [Lexi laughs]Lexi We are not high right now, also.Ben [laughing] Oh, my god. I wish. What did I choose? I think that's the grossest thing I got. I can't think of anything else.Lexi That's weak. I'm ashamed.Ben I'm sorry. I'm trying, but when I was a kid, I would take, as I mentioned, on occasion, spoonfuls of iced tea powder mix. That's pretty disgusting. Lexi No, whaaat? That was you?!Ben [chuckles] This is my dark secret coming out. And I was with you on that melting marble cheese 'cause I used to do the same thing, but I would just eat the melted cheese from a bowl, like some sort of monster. Lexi Yeah, you need some tomatoes in there to cut that shit.Ben I don't know. So that's what I got. Nowadays, I just eat like beef jerky if I want a snack. Lexi Boo. Where's the gross?Ben Some sort of sort of meat. I know. I feel so disappointed in myself. What's gross? I bet Fiona could come up with something gross that I do. Or eat, I mean. [laughs] She can definitely come up with gross shit that I do, but...Lexi Some gross shit that you eat. It has to be specific to that.Ben We should have asked our partners what the most disgusting thing they've seen us eat is.Lexi Well, John would definitely say the cheese because he thinks all cheese is disgusting, and I love a good blue cheese. Ben Oh.Lexi And he's like, "Oh, so you eat mold?" Like, "Yeah, I do. It's delicious."Ben Yeah, why not? It's not the first time.Lexi Oh, I went to a cheese party once.Ben That sounds like it would be delicious, but also trouble for my stomach, long term.Lexi Well, none of us smelled good for a few days. I'll just put that out there. Ben That's okay. Lexi Oh.Ben Well, this way you don't roll in the cheese.Lexi One of the girls there, she made-- so she bought Pillsbury, just pastry dough, and a wheel of brie, and then she covered the brie with butter and maple syrup and brown sugar and then wrapped it in the pastry dough and then baked it.Ben I've made that. It's good. Lexi Oh, it's so good. Ben You could also do it where you take a wheel of brie and just dump, like, Kahlúa on it, and then you light it up and then dip crackers in it after the flame goes out.Lexi I like to put raspberry jam on top of my brie.Ben I don't know if this is disgusting or not, but I like to put jam in cottage cheese and eat that. Is that weird?Lexi Eh, that's-- no, 'cause you can - I don't know if you still can - but you used to be able to buy individual cottage cheese things that came with jam.Ben Right. At the bottom and you're supposed to like mix them up, right?Ben Yeah, okay. Not weird. I'm sorry. I guess I eat more normal than I thought I did. That brings us to the halfway mark of our show, and, as always, we've got... [both, along with "Who's That Pokémon" theme music] Who's that Pokémon? [only Ben] What do you got for me this week?Lexi Yeah.Lexi When last we met, I talked about a wet bag of sand. This time, I'm gonna use a cheese analogy. So imagine... [laughs]Ben Okay.Lexi There was a guy at art school who made a bust of Jesus out of Velveeta cheese, and it was called "Cheesus".Ben "Cheesus", yeah.Lexi Okay, this individual is-- it's a dark silhouette, but filled with piss and vinegar, and it's like a blue cheese silhouette of a man.Ben It's like we've never seen Pokémon. Lexi No. [both laugh]Lexi And I'm just describing flavors and, I think, shadows. [Ben laughs]Ben Okay, so we have a dark shadow that tastes like piss and vinegar.Lexi And blue cheese. [Ben laughs heartily]Ben And blue cheese. Lovely. Boy, this sounds like something I'll be able to guess.Lexi Mmm. The silhouette is tall, and it's got a big square for a head and then bunched up shoulders like they're around its neck. Rrr. So grouchy, like this. And then, two little sticks, and that's all I got for you. Who is it, Ben?Ben I have no fucking clue. Chester the Cheetah?Lexi I'm disappointed. It's Gordon Ramsay. Come on.Ben Gordon. [laughing] Oh, Gordon Ramsay. You're right. I should have gotten that silhouette. Gordon Ramsay, as everyone knows, has a very well-designed character silhouette. Lexi Yeah, it's like a block of cheese. Ben Known as average white male. [laughs]Lexi Square head.Ben Okay, someday I'm gonna take a shot at this and see if I can do any better. I love it. Gordon Ramsay.Lexi I was really impressed that you got Margaret Atwood last time.Ben Yeah. Did I? I don't remember.Lexi I think, eventually, after I kept yelling "bag of sand" at you, and then you were like, "Margaret Atwood?" I'm like, "Yeah!"Ben All right. Now we have to do the end part of it. [Pokémon theme music] [shouts] It's Gordon Ramsay! [at usual volume] 'Cause they always yell it. I'm gonna send you the clip so you know what "Who's That Pokémon?" is all about. [chuckles]Lexi I know what--Ben Oh, I really, actually thought you didn't-- you'd never seen it.Lexi No, remember, I drew Nurse Joy as one of my characters for Inkto, Ben. [Ben laughs] I have had people message me and be like, "I think you mean October." I'm like, "No, I mean--"Ben Inktober? Actually, glasses up, like actually, I don't.Lexi I know what I'm doing.Ben Check out this cool new hashtag. Only one of the words on the list was misspelled.Lexi Which is impressive. I mean, that's good. Ben Welcome back. We are here again after that wonderful break. I got sick a year and a half ago. Lexi Oh, good from food. Ben No, I don't know why I got sick. And no doctor that I went to see over the course of however many months was able to help me, and then eventually it stopped. But the point is, during that, I could only eat-- like, basically, chicken noodle soup and saltine crackers were the only-- and Pedialyte, and that was all I ate for like, two and a half, three months, and I lost like 40 pounds, and people kept asking me if I was dying. That's a good anecdote, right?Lexi Oh, I've got a good one. Like, one time, it was Christmas Eve, and I think John and I had been dating for like, I don't know, a couple of years, still fairly new in the relationship.Ben Yeah, Fiona and I are 11, and, you know, we got married after seven, so I feel like two is still relatively fresh.Lexi Yes. Like, who are you, again? John? Yeah, so it was Christmas Eve, and I remember I was at my sister's house, and I was like, "I'm not feeling well," and she was like, "You're fine," and then, I was staying at my parents' house and John was gonna come meet us on Christmas Day, and halfway through the night I just got super, super sick, and this is when I knew he was a keeper because I text him and I was like, "I'm sick. I can't go to Christmas Day anything." Like, it was bad news, and he was like, "Can I bring you anything? Like, I'll come pick you up from your parents' house and I'll take you home," 'cause I was too sick to drive, and he said, "Well, you know, it's Christmas. Like, what's open on Christmas Day?" and especially, like 10 years ago. And I was like, "When I get super, super sick, all I can eat are pizza pops."Ben Wow.Lexi Like, cheese, pizza pops. That's like, that's all I can stomach.Ben I bought some of those recently to see if they're as good as I thought they were as a kid and they're not.Lexi No, they're sick food for me, so I only eat them when I'm sick. So if I eat them are healthy, I feel like I'm gonna be s-- Like, it's a whole thing.Ben Wow. That could be a self-perpetuating cycle.Lexi Oh, yeah, probably. I mean, they're not food. They're just chemicals, but anyw-- well, all food is chemicals.Ben You eat them. It makes you sick, and then you eat them because that's all you can eat while you're sick, and then you get better so then, you keep eating them. Yeah.Lexi But I told him, "Like, all I want right now is a pizza pop and ginger ale," and so, god bless that man, he drove around the city looking for an open 7/11 or gas station or whatever, and he came, and he picked me up, and he took me home and he made me pizza pops and ginger ale and for, like, four days, I was sick as a dog. But he fed me pizza pops, and I will love him forever for that 'cause it was so nice of him.Ben Was it swine flu?Lexi I think I actually had was it Norwalk or norovirus? I was teaching kindergarten at that time, and I've never been so sick in my life as when I taught kindergarten. Ben Probably--Lexi Like, god bless the kindergarten teachers. Oh.Ben Yeah, it's disgusting. Lexi Okay, I have to tell you a story and it's not mine, and I hope she'll forgive me for telling this, but it is my favorite food poisoning story.Ben Is it somebody I know that we should put on blast, or should we bleep their name? Lexi No. We should bleep their name. Ben Okay, say it really loud so Jess can bleep it. [simultaneously] Bleep. [bleep] [laughs] Beeeeep.Lexi My beloved friend, we used to go for Indian food all the time, and she loves, loves, loves butter chicken. And one time, she went to this place, and she was like, "Yeah, the food was like, it tasted off," and she ate the butter chicken. She was living at home with her parents, and she got wicked, wicked food poisoning, just sick as a dog, and she was throwing up so badly that she couldn't catch her breath. And so, because she couldn't get enough oxygen into her system, like, she was starting to cramp up, so like she was-- like, she couldn't move. She was literally, like, passed out next to the toilet [chuckling] and her mom had to call an ambulance. It's not funny. Ben Jesus.Lexi But, her mom had to call an ambulance 'cause it was--Ben You're laughing a lot for something that's not funny. Lexi Just stay with me. Ben Okay, I'm here. [Lexi laughs]Lexi She's so sick. She's like, "I lit-- it, like, it was awful." The paramedics show up at her parents' house and come into the bathroom and they're like, [in stern voice] "What drugs are you on?" She's like, "Butter chicken." [Ben laughs] [Lexi laughs]Ben I mean if you haven't ground up and snorted some butter chicken, are you really living?Lexi Oh. I still, like, that's my fav... Every time I eat butter chicken, I think of her and I'm like, "God, I loved her." [laughs] She was so awesome.Ben I love it. It's perfect. Lexi Oh.Ben We're movin' on. We are talking about your go-to DoorDash order now. Lexi Ooh.Ben if you don't want to leave the house and you want someone to bring you food and, in the past, that meant calling a specific place and finding somebody that did delivery. Now, it's as easy as a click of a button, I think is what old people say when they talk about the internet. What do you get? What's your go-to order for DoorDash? What is the thing that is simple, easy, and if you can't think of anything else, you want that?Lexi Oh, Vietnamese, easily.Ben Okay, then we get we get a Daily Double. [Jeopardy's Daily Double electronic zapping]. Lexi Oh, do you also?Ben Yeah, Banh Mi. Lexi Yes. Ben Yeah, I want a Vietnamese sub if we can't figure out what else we want, don't wanna go super unhealthy. I can convince myself that a Vietnamese sub is pretty good for me.Lexi I love a good, like, noodle bowl. Delicious. I like noodles at the best of times, so any type of noodle soup, delicious, charbroiled meats--Ben Sure. Lexi I like the salad rolls.Ben You can get three or four meats in one vermicelli bowl. Lexi Yes. Ben Why would you not?Lexi So good. Ben You get the ball, you get the spring roll, you get the intestines? Lexi Yep. Ben And sometimes you get that like charred version of whatever meat it is, as well. I love it. I'll eat it all.Lexi Hey, speaking of intestine meats, do you hotpot?Ben I have hotpotted. It isn't something I'd call a regular, but it's good because--Lexi Okay.Ben --you just reminded me of something I tried not long ago that I love, and I will continue eating, which is a version of pig intestines that are cooked, sort of deep fried, sort of battered. Lexi Okay. Ben They come from a local restaurant. It's a Chinese dish and it is the best. Lexi I'll try anything. Ben I have no problem. [Lexi chuckles] Yeah. If you're not allergic to it, why not? Lexi Well, I mean, again, like I said, my family is Scottish, and so, I don't get the big deal, like when people are like, "Ew, haggis!" I'm like, "Are you eating a hotdog right now? Same thing."Ben Yeah, yeah. Yeah, I've got no problems with haggis. I've made haggis. Nothing. Nothing wrong with intestine meat, folks. If you're gonna eat an animal, you might as well eat as much of that animal as you can. Lexi Yeah, make it worth it's... You know, it honors the animal. Ben Don't be disrespectful to its death. Okay, wait. We never go on tangents, as everyone knows. It's never happened. It will never happen again. Since we're talking food, one of the things that I'm super interested in is lab-grown meat protein. Lexi Ooh, interesting. Ben Are you down with that? Lexi Oh, yeah. Ben Does it gross you out? Lexi No. Ben Right?Lexi Fuck it. Just do it.Ben I feel like, if we have a way of making meat protein that we don't have to kill something, why would we not do that?Lexi I'm all about sustainable agricultural practices and meat pr... Like, if there's a way that we can be cruelty free, and have access to your protein source, do it up. If there's a way that we can sustainably produce food for our massive population?Ben Mm-hmm.Lexi Do it. I don't care if it's bugs. I don't care if it's lab-grown.Ben Vertical farming, yo.Lexi Yeah. I wish that people would do that more. Ben I'm probably allergic to bugs, unfortunately. Lexi How do you know? Ben I don't know for sure, but I'm too scared to try. I was reading an article about, you know, this sort of advent of bug food and all that, and there was sort of a caveat, at one point, about how people who are allergic to shellfish are--Lexi Oh!Ben --more often allergic to bugs, as well, due to a shared protein. Lexi Okay, I can see that.Ben And, I am allergic to shellfish so I will die when we all transition to bug food. I will starve.Lexi Well, my hope is that the people who can eat the bug food, do eat the bug food, so that you can have...Ben No. All the beef and pork and chicken--Lexi But, lab grown, right? That seems fine. Like, I don't see what the big deal is. Just eat it.Ben I've definitely run into folks that I talked about it, and they're like, "I don't trust science, and I'm not gonna eat lab-grown stuff," and I'm like, "Okay."Lexi Do you remember back in like, the late '80s, early '90s, there was like, an Easy-Bake oven, but it was for gummies.Ben Yeah, my sisters had one. Lexi We ate that shit. What's the difference between eating crap like that, or, like, all of the different snack foods?Ben Oh, we're gonna go on a tangenty tangent, a tangent from our tangent, which is now we're getting into, "Just take the fucking vaccine."Ben "You don't know what's in it? You don't know what's in that package of Oreos you ate either, but you ate it all. [Lexi laughs] Take the fucking vaccine."Lexi [frustratedly] Oh.Lexi Like, "You just pounded a Monster energy drink, You're fine."Ben Yeah. "You know what all those ingredients are? I don't think you do."Lexi No.Ben "So stop coming up with 'scuses. 'Scuses is what I call excuses when I feel angry. [Lexi laughs] Call 'em 'scuses. [Lexi laughs] You know I'm mad when I say 'scuses. Stop coming up with 'scuses and just take the jab. I've done it. Lexi did it. We're fine."Lexi Yep.Ben "Everyone's fine."Lexi We're fine. Ben "Stop it."Lexi If anything, I feel stronger. Ben I feel better, and my Wi-Fi has never been better.Lexi I just like being able to eat in a restaurant. Ben Yeah.Lexi Like, go do things. Like, be a part of society again.Ben I'm still holding back a bit because I've got a two year old who cannot get vaccinated at this point and a soon-to-be infant, and I have to be ultra-cautious, and...Lexi Yeah.Ben I would be lying to myself if I said my lifestyle had really changed at all since before I had kids or was... I've always been a shut-in misanthrope, so...Lexi I will say, like, we're homebodies at the best of time, so, like, I've gone to friends' houses less, and we've eaten out maybe five times in the past year?Ben Yeah, seeing less friends means, instead of two to three times a year, it's been once, from a distance.Lexi Yeah. You're just waving across the parking lot at somebody.Ben Okay, the lab-grown meat brings us to an ethical quandary, which is, would you eat extinct animals if they could grow that meat in a lab?Lexi Mmm, that's a great question.Ben So they found some genetic data and they're able to, you know, bring us a dodo. Just, they can't make the dodo live again, but they can bring us dodo protein. We can find out what that dodo tasted like. Would you do it?Lexi Okay, so here's the thing about me. I feel like fancy foods are wasted on me. As we have heard, I garbage trash, so someone coming to me and being like, "Oh, this very fancy, like Wagyu beef," I'm like, "Arg, I can't tell." Like, one time, my uncle gave John and I like a sip of whiskey from this, like, it was like a super fancy, really old, like, $1,000 bot-- like, I don't know. I was like, "It tastes like burning. I don't know."Ben Yeah. Lexi Like, fancy things are wasted on me.Ben I'm the same with coffee.Lexi Yeah, coffee is coffee is coffee.Ben I love coffee. I used to be a huge coffee snob. You have a kid and see how long that lasts. You know what I drink now? No Name brand instant coffee and I fucking love it. It's fine.Lexi I know. I've had it. [laughs] Every time I go out, and I find instant coffee. I think of you guys. I'm like, "Oh, I should buy this for Ben and Fiona."Ben No, see, when you were by, you had fancy Nescafe, and then I found out all the ethical issues with that company.Lexi Yes. Then you stopped wanting to buy it.Ben Yeah, and now we get No Name brand, which is an actual name of a brand from Superstore chain here where we live, and it's about as cheap and unassuming as you can get, and that's what I drink now, and it's fine. I have no problems with it. I've lost... [Lexi laughs] I've lost any sort of foodie snobbery that I used to have. It's gone.Lexi Years and years ago, we went to Amsterdam for Christmas-- or, no, for New Year's Eve, and it was awesome. Best New Year's Eve ever, but a friend of ours who booked the trip, he asked his credit card company, for some reason, to-- he was on the phone like, "Hey, just so you know, my credit card hasn't been stolen. I'm going to Amsterdam. By the way, do you have any recommendations?" And the person was like, "Yeah, there's this really awesome Japanese restaurant. If you want, I'll book it for you," and he was like, "Yeah, for sure." And so, we wound up going to this restaurant. I couldn't tell you the name of it. Later on, we found out it was like this three-star Michelin Japanese restaurant, and I don't know. I just went and I was like, "This. Bring me this food. I don't know."Ben That's a great, like, chunk of this story is the fanciest place you've ever eaten, and it sounds like that was it.Lexi Oh, it was so fancy. Ben The three-star Japanese place that you can't remember the name of.Lexi I'll find it. It was, to this day, the best food I've ever had in my life. There was, like, wine pairings with everything. It was, like, six courses or something. Everything was like the size of a loony.Ben Yeah.Lexi Just absolutely tiny. I had to have-- a person came and explained to you how to eat the food, and it was unbelievable. What's the fanciest food you've ever had?Ben So we went to Italy--Lexi Ooh.Ben --for a book festival. I got to tag along with Fiona, and we were there for, it's called Luca. That's the name of a town and the name of the festival. It's a comic book festival. Huge deal there. But we flew into Milan and we're jet lagged as F. I don't know what time it is. The lighting's all weird. We crossed like the famous, like, Milan Canal and it's drained and full of garbage 'cause apparently, they were doing some sort of construction work somewhere along the line. I'm like, "What the fuck is happening? Where am I? What's going on?" And then, our hosts take us into this beautiful tiny, little hole-in-the-wall restaurant, and it's like one of those, what are they called now? The arch where they start, like, doing funny food with, like, the intent of it being more like scientific. Why can't I remember this word?Lexi Gastro?Ben Gastro... something. Yeah, I got the gastro. I don't know what the other part is.Lexi The fancy food. The sciency.Ben Yeah.Lexi The science people make the food.Ben Yeah, they were doing that sort of thing. Yeah, we have these beautiful meals. They're just fantastic. I have no idea where we are. I'm just like this, like, boorish, slovenly-looking north American person who's just like dazed and confused, and yeah. It turns out, he's like, "Did you enjoy the food?" our host, and I'm like, "Yeah. It's great. It's lovely." And he's like, "This is a Michelin-starred restaurant. It's like one of the best in Milan," and I was like, "Oh, okay."Lexi Cool. Ben And I feel like I wasn't adequately appreciative enough, and then they brought out this strawberry-- or no, wait, wait, wait, wait. They brought out what looked like a strawberry or tomato. I can't-- you can tell how jetlagged I was.Lexi Oh, it was a red thing. Ben Yeah, and I tried to eat it, and then it all, sort of like, evaporated in on itself and melted down, and it was like a dessert cream or something. It was insane. And it was also like a fever dream. And then we went to this weird old church that was converted into a hotel and slept in a room, and I didn't know where I was or what was happening so I just played on my DS, [chuckles] and couldn't fall asleep.Lexi Like a true Canadian. [chuckles] There was one restaurant we went to, 'cause we drove to San Francisco, maybe like 10 years ago, eleven, whatever. We drove to San Francisco, and we went to this place 'cause John went down there 'cause, when he was working for Apple, he was at Cupertino for a bit, and he took me to this restaurant called Scoma's, and it was a place where like, there's pictures of JFK eating there, you know, like, and Marilyn Monroe, one of those types of places where the waiters are like 70.Ben Legacy.Lexi And it is probably the best seafood I've ever had in my life. Like, I had ravioli with like a big lobster tail and, like, the place where they the boats come and drop off the fish is like 10 feet away from the restaurant. Ben Mm-hmm. Lexi Oh.Ben All the best meals I've had are at restaurants I can't remember the names of.Lexi This is the only one where I'll remember it. Scoma's. So good. Ben Yeah, getting to tag along on book tours and that sort of thing, I've been to just a wild variety of restaurants in places that I just can't remember.Lexi Ooh, I've got a question.Ben Hit me.Lexi If you were going to travel to any country for cuisine, where would you go?Ben I think it's France, for me. I think that's been... Well, hold up. You asked if I could travel somewhere to try the cuisine, not where I'd go back to if-- Like, what my favorite cuisine I think is, generally speaking, French cooking.Lexi Interesting.Ben My favorite experiences, generally speaking, have been in France. It's been just lovely going there. Lexi Oh.Ben The food is fantastic. The people are lovely. I think they get a bad rap overall. [both laugh] They're all dressed lovely, though, and I always feel like
In this episode, we start digging into the text of the Histories: in a shocking twist, Herodotus opens his text in the realm of myth, not history, and begins by turning to Persian, not Greek, sources. With this surprising beginning, the historian gives us a taste of his methods and his historical philosophy—and a reminder to expect the unexpected! You can find the map illustrating the myths in this episode here. This episode's artwork is a detail from a Roman mosaic of the abduction of Europa from Byblos, today found in the National Museum of Beirut, Lebanon.
Todd Zipper believes there will always be a place for a bachelor's degree. But don't think that will ever be enough. In this episode, The president of Wiley Education Services predicts a microverse of education institutions that will continually support lifelong education and points to a truly hybrid classroom of the future.“This pandemic has shed light on the importance of providing flexible, outcomes-focused learning experiences to students, while also proving the dire need for more jobs central to this crisis – specifically those in healthcare and social work,” said Zipper. Wiley Education Services, part of John Wiley and Sons Inc. (NYSE: JW-A) (NYSE: JW-B), recently signed five new university partnerships including University of Montana, New Mexico Highlands University, New York University, Spring Hill College, and – marking further momentum globally – Lebanese American University. Across these five new university partners, Wiley will support 27 undergraduate, graduate and doctoral online programs in a variety of high-demand disciplines like healthcare, social work, business, and computer science. “We look forward to partnering with each of these institutions to build online programs that clear the path to success in today's most vital and in-demand career fields,” says Zipper.Lebanese American University Lebanese American University (LAU), with campuses in Beirut and Byblos, Lebanon, has contracted with Wiley to launch eight graduate programs in business, computer science, engineering, nursing, and education disciplines. LAU will take advantage of a tailored approach with Wiley, utilizing a full suite of online program management services, as well as course development on a fee-for-service basis. “With COVID-19 and an unprecedented monetary and financial crisis in Lebanon, we see our partnership with Wiley as one of our most strategic decisions toward perpetuating LAU's mission in Lebanon and in the Arab world,” said Michel E. Mawad, M.D., President of Lebanese American University.University of MontanaUniversity of Montana (UM) located in Missoula, Montana, has signed with Wiley to launch a Master of Social Work (MSW) program in August 2021. As part of this partnership, UM will receive Wiley's full range of service offerings including market research, marketing, enrollment, instructional design, faculty support, and retention.“Here at UM, we aim to provide students of all types with broad access to a quality education,” Seth Bodnar, President of University of Montana shares. “Our partnership with Wiley allows us to further this goal. We look forward to working with Wiley to reach new students far and wide. Beginning with our online Masters of Social Work program, we are excited to give students access to programs that help our students do good in the world.”New Mexico Highlands UniversityNew Mexico Highlands University (NMHU) in Las Vegas, New Mexico, has tapped Wiley to launch 10 academic programs, including a Bachelor of Science in Nursing (RN-BSN), business programs, MBA, MSW and others. NMHU will take advantage of Wiley's full suite of offerings including market research, marketing, enrollment, and retention, including clinical placement support. “New Mexico Highlands has been a recognized longtime leader in social and economic mobility for our students, and we're excited to expand our reputation through our partnership with Wiley, offering a new and innovative portfolio of online programs,” stated Sam Minner, President of New Mexico Highlands University. “We are confident our partnership will positively change the lives of many more people across the country.”New York University – Wagner School of Public ServiceNew York University (NYU) Wagner, located in New York City, will engage with Wiley in a fee-for-service partnership to provide enrollment and retention services and customized 24/7 technology support for their online Master of Health Administration program. “NYU Wagner's inaugural online degree program, which launched only two years ago, is excited to enter its next phase,” said David Gastwirth, Director of Online Education of NYU Wagner. “We aim to build on the momentum achieved to date, growing enrollment while also enhancing program quality and impact. By working with Wiley, we are confident that we can recruit the most highly qualified and diverse healthcare professionals into our graduate program and provide them with an exceptional student experience.”Spring Hill CollegeSpring Hill College, located in Mobile, Alabama, has partnered with Wiley to launch 16 undergraduate and graduate programs in business, healthcare, education, and computer science and liberal arts – the first seven of which are launching in Fall 2021. As part of this partnership, Willey will provide a full array of student lifecycle and academic solutions including market research, marketing, enrollment, retention – including clinical placement support – instructional design, faculty support, and faculty development. Additionally, Spring Hill has contracted with Wiley on a fee-for-service basis to manage the redesign of their website. “Spring Hill College continues its focus on implementing new programs, technology, and partnerships that will help ensure success for students after graduation,” said Dr. Joe Lee, President of Spring Hill College. “Our partnership with Wiley brings our online academic programs to a wider audience, including working adults who aren't able to attend our in-person classes. This partnership just made sense as Wiley is as committed as we are to improve course quality, increase student engagement, and keep us true to our mission, culture, and tradition to educate leaders.”Wiley Education Services' continuous growth – coupled with its recent acquisition of training and job placement company mthree and launch of tuition benefits solution Wiley Beyond – demonstrates the company's strategy to deliver innovative, tech-enabled products and services that unlock human potential by enabling the success of the world's learners and professionals.For more information, please visit www.edservices.wiley.com/why-partner.
She was born of Christian parents, and by the age of seven was already living as a true Christian. She boldly preached Christ to the maidens with whom she played, and for this was brought before the governor during the persecutions of Diocletian. Despite her young age she would not deny Christ to save her life. After horrible tortures, she was left for dead and thrown on a dungheap. But that night an angel appeared to her saying 'Arise and be healed!' Aquilina arose fully restored and praising God; but she begged not to be denied a martyr's death. She heard a voice from heaven saying 'Go, and it shall be to thee as thou desirest.' She returned to the city and to the governor's palace by night, doors opening miraculously before her, and stood before the governor's own bed. Needless to say, the governor was seized with terror upon waking to see the maiden he had thought dead. The next morning, she was beheaded. Her relics healed many of the sick. At the time of her repose, she was only ten or twelve years old.
Joshua 12 NIVList of Defeated Kings1 These are the kings of the land whom the Israelites had defeated and whose territory they took over east of the Jordan, from the Arnon Gorge to Mount Hermon, including all the eastern side of the Arabah:2 Sihon king of the Amorites, who reigned in Heshbon.He ruled from Aroer on the rim of the Arnon Gorge—from the middle of the gorge—to the Jabbok River, which is the border of the Ammonites. This included half of Gilead. 3 He also ruled over the eastern Arabah from the Sea of Galilee[a] to the Sea of the Arabah (that is, the Dead Sea), to Beth Jeshimoth, and then southward below the slopes of Pisgah.4 And the territory of Og king of Bashan, one of the last of the Rephaites, who reigned in Ashtaroth and Edrei.5 He ruled over Mount Hermon, Salekah, all of Bashan to the border of the people of Geshur and Maakah, and half of Gilead to the border of Sihon king of Heshbon.6 Moses, the servant of the Lord, and the Israelites conquered them. And Moses the servant of the Lord gave their land to the Reubenites, the Gadites and the half-tribe of Manasseh to be their possession.7 Here is a list of the kings of the land that Joshua and the Israelites conquered on the west side of the Jordan, from Baal Gad in the Valley of Lebanon to Mount Halak, which rises toward Seir. Joshua gave their lands as an inheritance to the tribes of Israel according to their tribal divisions. 8 The lands included the hill country, the western foothills, the Arabah, the mountain slopes, the wilderness and the Negev. These were the lands of the Hittites, Amorites, Canaanites, Perizzites, Hivites and Jebusites. These were the kings:9 the king of Jericho onethe king of Ai (near Bethel) one10 the king of Jerusalem onethe king of Hebron one11 the king of Jarmuth onethe king of Lachish one12 the king of Eglon onethe king of Gezer one13 the king of Debir onethe king of Geder one14 the king of Hormah onethe king of Arad one15 the king of Libnah onethe king of Adullam one16 the king of Makkedah onethe king of Bethel one17 the king of Tappuah onethe king of Hepher one18 the king of Aphek onethe king of Lasharon one19 the king of Madon onethe king of Hazor one20 the king of Shimron Meron onethe king of Akshaph one21 the king of Taanach onethe king of Megiddo one22 the king of Kedesh onethe king of Jokneam in Carmel one23 the king of Dor (in Naphoth Dor) onethe king of Goyim in Gilgal one24 the king of Tirzah onethirty-one kings in all.Footnotes[a] Joshua 12:3 Hebrew KinnerethJoshua 13 NIVLand Still to Be Taken1 When Joshua had grown old, the Lord said to him, “You are now very old, and there are still very large areas of land to be taken over.2 “This is the land that remains: all the regions of the Philistines and Geshurites, 3 from the Shihor River on the east of Egypt to the territory of Ekron on the north, all of it counted as Canaanite though held by the five Philistine rulers in Gaza, Ashdod, Ashkelon, Gath and Ekron; the territory of the Avvites 4 on the south; all the land of the Canaanites, from Arah of the Sidonians as far as Aphek and the border of the Amorites; 5 the area of Byblos; and all Lebanon to the east, from Baal Gad below Mount Hermon to Lebo Hamath.6 “As for all the inhabitants of the mountain regions from Lebanon to Misrephoth Maim, that is, all the Sidonians, I myself will drive them out before the Israelites. Be sure to allocate this land to Israel for an inheritance, as I have instructed you, 7 and divide it as an inheritance among the nine tribes and half of the tribe of Manasseh.”Division of the Land East of the Jordan8 The other half of Manasseh,[a] the Reubenites and the Gadites had received the inheritance that Moses had given them east of the Jordan, as he, the servant of the Lord, had assigned it to them.9 It extended from Aroer on the rim of the Arnon Gorge, and from the town in the middle of the gorge, and included the whole plateau of Medeba as far as Dibon, 10 and all the towns of Sihon king of the Amorites, who ruled in Heshbon, out to the border of the Ammonites. 11 It also included Gilead, the territory of the people of Geshur and Maakah, all of Mount Hermon and all Bashan as far as Salekah— 12 that is, the whole kingdom of Og in Bashan, who had reigned in Ashtaroth and Edrei. (He was the last of the Rephaites.) Moses had defeated them and taken over their land. 13 But the Israelites did not drive out the people of Geshur and Maakah, so they continue to live among the Israelites to this day.14 But to the tribe of Levi he gave no inheritance, since the food offerings presented to the Lord, the God of Israel, are their inheritance, as he promised them.15 This is what Moses had given to the tribe of Reuben, according to its clans:16 The territory from Aroer on the rim of the Arnon Gorge, and from the town in the middle of the gorge, and the whole plateau past Medeba 17 to Heshbon and all its towns on the plateau, including Dibon, Bamoth Baal, Beth Baal Meon, 18 Jahaz, Kedemoth, Mephaath, 19 Kiriathaim, Sibmah, Zereth Shahar on the hill in the valley, 20 Beth Peor, the slopes of Pisgah, and Beth Jeshimoth— 21 all the towns on the plateau and the entire realm of Sihon king of the Amorites, who ruled at Heshbon. Moses had defeated him and the Midianite chiefs, Evi, Rekem, Zur, Hur and Reba—princes allied with Sihon—who lived in that country. 22 In addition to those slain in battle, the Israelites had put to the sword Balaam son of Beor, who practiced divination. 23 The boundary of the Reubenites was the bank of the Jordan. These towns and their villages were the inheritance of the Reubenites, according to their clans.24 This is what Moses had given to the tribe of Gad, according to its clans:25 The territory of Jazer, all the towns of Gilead and half the Ammonite country as far as Aroer, near Rabbah; 26 and from Heshbon to Ramath Mizpah and Betonim, and from Mahanaim to the territory of Debir; 27 and in the valley, Beth Haram, Beth Nimrah, Sukkoth and Zaphon with the rest of the realm of Sihon king of Heshbon (the east side of the Jordan, the territory up to the end of the Sea of Galilee[b]). 28 These towns and their villages were the inheritance of the Gadites, according to their clans.29 This is what Moses had given to the half-tribe of Manasseh, that is, to half the family of the descendants of Manasseh, according to its clans:30 The territory extending from Mahanaim and including all of Bashan, the entire realm of Og king of Bashan—all the settlements of Jair in Bashan, sixty towns, 31 half of Gilead, and Ashtaroth and Edrei (the royal cities of Og in Bashan). This was for the descendants of Makir son of Manasseh—for half of the sons of Makir, according to their clans.32 This is the inheritance Moses had given when he was in the plains of Moab across the Jordan east of Jericho. 33 But to the tribe of Levi, Moses had given no inheritance; the Lord, the God of Israel, is their inheritance, as he promised them.Footnotes[a] Joshua 13:8 Hebrew With it (that is, with the other half of Manasseh)[b] Joshua 13:27 Hebrew Kinnereth
A small maritime region, Phoenicia lay on the Eastern Mediterranean coast. The Phoenicians, who were Semites, emerged as a distinct Canaanite group around 3200 B.C. Hemmed in by the Lebanon Mountains, their first cities were Byblos, Sidon, Tyre, and Aradus. Scholars agree that there are two sources of the Western tradition: Judeo-Christian doctrine and ancient Greek intellectualism. More generally, there is recognition that Western civilization is largely built atop the Near Eastern civilizations of Mesopotamia and Egypt. A basic question arises, however, as to which ancient people specifically prepared the way for the West to develop. While early Aegean cultures are often viewed as the mainspring, assessment of the growing literature reveals that the city-states of Phoenicia stimulated (Bronze Age) and fostered (Iron Age) Western civilization. Phoenicia, the principal axis of Eastern influence, sent forth pioneering seafarers, skilled engineers, gifted artisans, and the master entrepreneurs of antiquity. Through a peaceful, long-distance exchange network of goods and ideas, they influenced the trade, communication, and civilizational development of the Mediterranean basin. The height of Phoenician shipping, mercantile, and cultural activity was during the Greek early Archaic period, especially the Orientalizing phase, c. 750-650 B.C., which appears to have laid the foundations for fifth century B.C., classical Greece. Phoenician mercantilism also prompted European state formation in the Aegean, Italy, and Spain. Rome would succeed Greece and Carthage. Finally, Roman Carthage promoted Latin Christianity. Educational Resourced Below~ The Phoenicians and the Formation of the Western World ~ Dr. John C. Scot https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=2047&context=ccr The Mission of the University: Medieval to Postmodern Transformations https://www.academia.edu/21632006/The_Mission_of_the_University_Medieval_to_Postmodern_Transformations The Chautauqua Movement: Revolution in Popular Higher Education https://www.academia.edu/23844374/The_Chautauqua_Movement_Revolution_in_Popular_Higher_Education Purchase his awesome book, The Influence of the Medieval University on the Latin Church and Secular Government Politics: From the Later Middle Ages to Early Modern Times, ISBN: 978-0773498365. Dr. Scott is so kind and so very generous that he gave me a copy that had sentimental value, and I honestly can't recommend it enough, a wonderful work of history and education. Academia Profile of Dr. Scott. https://independent.academia.edu/JohnScott47 Attribution: Scott, John C. (2018) "The Phoenicians and the Formation of the Western World," Comparative Civilizations Review: Vol. 78 : No. 78 , Article 4. Available at: https://scholarsarchive.byu.edu/ccr/vol78/iss78/4 --- Support this podcast: https://anchor.fm/antiquity-middlages/support
This episode covers the life, reign and conquests of Ahmose I or Ahmose the Liberator, last Pharaoh of the 17th dynasty and founder of the 18th dynasty, the first dynasty to rule what is today called the New Kingdom of Egypt or the Egyptian empire. His conquests, stretching from Nubia in the South, to Byblos in modern day Lebanon in the north, ushered in the third and last golden age of Ancient Egypt.
History's first ever gourmand, foodie, hipster of the Ancient Greco-Roman world!The question of Archestratus life story had me puzzled for ages! I wanted to write an episode for a while now, but the more I looked for information about his life and works the more unanswered questions I have had! Admittedly, countless classicists, historians and food writers have been puzzled through the ages too, with the same burning questions.Imagine the worst foodie hipster (I zest here, I am one!) friend you have; The one that visits the local farmers market every weekend, goes to Borough Market as if on a religious pilgrimage at least once a month and also on top of that knows every single Vietnamese store in Hackney or the South-American food stall in Seven Sisters Indoor market. He also seem to know the food trends, the new ingredients and read the reviews on Eater for the cheapest eats at the outskirts of South-East London for some reason! (as if he or she will ever visit south east!)Well your friend doesn't compare to Archestratus little finger! If you thought your friend was bad for visiting the mercado de san martin in San Sebastian, mercado San Miguel in Madrid and La Boqueria market in Barcelona, mercato delle embre in Bologna, Grand Bazaar in Istanbul or Varvakios Market in Athens spending hours looking at fish that cannot buy...you know the friend who watched all the episodes of Anthony Bourdain's "Parts Unknown" and can quote all his lines...Well, our dude Archestratus, was a lot worst!New tastes, the freshest ingredients, so local and seasonal and simple, that even the inhabitants of the nearest town wouldn't have heard them, well he would have been there first, straight to the local fishermen begging them for a fish. Well this is Archestratus! The tourist who went to every food market on every city he visited; only he accomplished your feat 2500 years ago and all by sail!In the interconnected world of the ancient Mediteranean we then find Archestratus, a Sicilian who circumnavigated the world to satisfy his hunger - and even lower appetites, as a Roman scholar said once quite disparagingly. He was though an inveterate traveller. How else could he have found out about the specialities of all these places, small seaside cities over 50 of them from Sicily to the Black Sea? Remarkably what he writes rings true, as sometimes their specialities are exactly the same now as they were 2400 years ago. Archestratus loved the taste of Lesbian wine but also praised the aroma of the Phoenician wine that came from Byblos. (Although he though it to go off quickly)"When a libation to the gods you make, Let your wine worthy be, and ripe and old; Whose hoary locks droop o'er his purple lake, Such as in Lesbos' sea-girt isle is sold. Phœnicia doth a generous liquor bear, But still the Lesbian I would rather quaff; For though through age the former rich appear, You'll find its fragrance will with use go off." We know almost nothing about him, apart that he was a Sicilian Greek from Gela (or Syracuse) and that he wrote a now lost, remarkable and unique poem "The Life of Luxury" (Hydipatheia). The poem is dated variously around 350BCE.What we know of the poem, is mostly from Athenaus from his work "Deipnosophistai" -Philosophers at Dinner- which was composed in about AD200. This, is our only source for Archestratus work, which is telling. Lost works of ancient literature - poetry, drama etc- are usually reference by multiple ancient authors; however this lack of interest demonstrates the status of food and recipe books. Not high literature and therefore not carefully preserved for posterity.What would I give for the chance to glance upon the book on bread-making by Chrysippus of Tyana or the book on salt fish by Euthydemus of Athens! Sadly both are lost completely and only know of their existence through second -hand passing accounts from other authors! Lost masterpieces!Archestratus cooks the fish simply, boiling roasting or grilling with light seasoning and oil added if its quality fish. Freshness and quality are his watchwords and these features mustn't be damaged by strong sauces based on cheese and pungent herbs. His favourite fish tend to have firm-textured and strongly flavoured meat; rather than mild tasting flesh like the white fish we are now used in French cooking as the vehicle for sauces. He also shows much interest in eels; common, conger, mooray. He emphasizes flavour and the oil/fat of the fish, where the taste and interest is to be found. There is much interest in texture of the fish, the different cuts and parts, from head meat, fin, tail, belly as well as in the varieties of fish.OK I will stop now and let the audio do the talking! Happy listening!Links, sources, further reading:Andrew Dalby, "Siren Feasts": https://books.google.co.uk/books/about/Siren_Feasts.html?id=wtLgAAAAMAAJ&redir_esc=ySally Grainger, Andew Dalby : "The Classical Cookbook" : https://books.google.co.uk/books/about/The_Classical_Cookbook.html?id=T7S5iC3pZp0C&redir_esc=yDeipnosophistae https://en.wikipedia.org/wiki/DeipnosophistaeAncient History Encyclopedia: https://member.ancient.eu/article/911/carthaginian-trade/Athenaeus of Naucratis: https://en.wikipedia.org/wiki/AthenaeusSupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
She was born of Christian parents, and by the age of seven was already living as a true Christian. She boldly preached Christ to the maidens with whom she played, and for this was brought before the governor during the persecutions of Diocletian. Despite her young age she would not deny Christ to save her life. After horrible tortures, she was left for dead and thrown on a dungheap. But that night an angel appeared to her saying 'Arise and be healed!' Aquilina arose fully restored and praising God; but she begged not to be denied a martyr's death. She heard a voice from heaven saying 'Go, and it shall be to thee as thou desirest.' She returned to the city and to the governor's palace by night, doors opening miraculously before her, and stood before the governor's own bed. Needless to say, the governor was seized with terror upon waking to see the maiden he had thought dead. The next morning, she was beheaded. Her relics healed many of the sick. At the time of her repose, she was only ten or twelve years old.
She was born of Christian parents, and by the age of seven was already living as a true Christian. She boldly preached Christ to the maidens with whom she played, and for this was brought before the governor during the persecutions of Diocletian. Despite her young age she would not deny Christ to save her life. After horrible tortures, she was left for dead and thrown on a dungheap. But that night an angel appeared to her saying 'Arise and be healed!' Aquilina arose fully restored and praising God; but she begged not to be denied a martyr's death. She heard a voice from heaven saying 'Go, and it shall be to thee as thou desirest.' She returned to the city and to the governor's palace by night, doors opening miraculously before her, and stood before the governor's own bed. Needless to say, the governor was seized with terror upon waking to see the maiden he had thought dead. The next morning, she was beheaded. Her relics healed many of the sick. At the time of her repose, she was only ten or twelve years old.
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