Podcasts about Cabbage

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WEDNESDAY HR 4 Ray Traendly from TK Law instudio with the guys! The question is asked about American's lack of interest in the World Cup. Are you going to watch it? Two different attacks. Shark vs. Human and Gator vs. Human. The guys kick around the idea that they could survive. Russ does not understand why only eating the meat filling of the cabbage rolls that his wife made for him upset her. See omnystudio.com/listener for privacy information.

Nokona Powell is the GM of the new Pearland Cobblers summer collegiate team in Pearland, Texas. They will be playing this summer in the Cowboy Collegiate Baseball League. Nokona shares his background in baseball, football and soccer, and talks about the businesses he owns. He talks about the league and where the Cobblers are going to be playing. He also shares his Proffitt & Loss.Make sure to follow the Cobblers online.Pearland Cobblers - Website: https://www.pearlandcobblers.com/Facebook: https://www.facebook.com/pearlandcobblers/Instagram: https://www.instagram.com/pearlandcobblers/ (@PearlandCobblers)Twitter: https://www.twitter.com/cobblersCCBL (@CobblersCCBL)Earned Fun Average - Instagram: https://www.instagram.com/earnedfunavg/ (@EarnedFunAvg)Twitter: https://www.twitter.com/earnedfunavg/ (@EarnedFunAvg)Blue Sky: https://www.bsky.app/profile/earnedfunavg.bsky.social  (@EarnedFunAvg.bsky.social)Threads: https://www.threads.com/@earnedfunavg (@EarnedFunAvg)Curved Brim Media -Website: https://www.curvedbrimmedia.com/Instagram: https://www.instagram.com/curvedbrimmedia/ (@CurvedBrimMedia)Twitter: https://www.twitter.com/CurvedBrim/ (@CurvedBrim)

Mary Stone shares reflections from a deeply meaningful weekend serving as a Big Buddy at Comfort Zone Camp for children grieving the loss of a parent or sibling to suicide. Through stories of Mayapple, Skunk Cabbage, Barred Owls, Nesting Birds, and an unforgettable Black Bear encounter near the creek, this episode explores Healing, Resilience, Emotional Courage, and the Wisdom Waiting Beneath the Surface of the Natural World. Along the way, Mary revisits earlier podcast stories about Mayapple folklore, Ken Roberts' beautiful song Mandrakes, and the remarkable lessons hidden within even the most unusual woodland plants. Link to Companion Blog Post: Healing Beneath the MayapplePrevious Related Podcasts & Posts Ep 252. Edible vs. Ornamental Rhubarb — Kindness Helps HealEpisode 31: Comedy of Crickets, Mayapple of My Eye  (Featuring Ken Roberts' song: Mandrakes)Previous blog posts: Mayapple of my EyeRhubarb Edible vs. Ornamental— Kindness Helps Heal Thanks for listening and sharing in the Garden of Life.

Vegan PBS chef, award-winning cookbook author, and plant-based cooking expert Laura Theodore shares a lively duo of colorful vegan salads that will brighten any festive summer meal. Highlighted recipes include: Artichoke, Chickpea and Fusilli Salad and Carrot, Cabbage and Walnut Coleslaw. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning blog at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Cabbage worms can turn healthy plants into a mess almost overnight, but you don't have to let them take over your garden. In this episode, I'll walk you through what they are, how they get there, and the simple, effective ways to stop them before the damage gets out of hand. We'll talk about prevention, and organic solutions. If you grow cabbage, broccoli, kale, or other brassicas, this is one problem you can get ahead of.Related post/transcript: https://www.oakhillhomestead.com/2018/05/fighting-cabbage-worms.htmlHow to Grow Cabbage in Your Backyard Garden: https://www.oakhillhomestead.com/2019/03/how-to-grow-cabbage.htmlHomegrown Garden Blueprint: https://homegrown-garden-blueprint.milotreecart.com/Sign up to be notified of new episodes by email:  https://oakhillhomestead.myflodesk.com/homegrownSubscribe and ReviewNew episodes drop every other Tuesday - subscribe so you don't miss a single one! If you're enjoying HOMEGROWN: Your Backyard Garden Podcast, please take a moment to subscribe and leave a review wherever you listen:Apple PodcastsSpotifyKeep in TouchWebsite: https://oakhillhomestead.comFacebook: https://facebook.com/oakhillhomesteadInstagram: https://instagram.com/oakhillhomesteadPinterest: https://pinterest.com/oakhh

If I'm honest, I've never found cabbage to be that exciting... that is, until I started roasting it. The miso butter works magic, turning it golden and caramelised on the edges, with a soft, sweet centre and loads of savoury flavour. It's one of those simple dishes that surprises. We often have it as a knockout side, but it's just as good as a light veggie main with rice or noodles. From Nadia's Farm Kitchen Cookbook Serves 4 (as a side) Prep time: 10 minutes Cook time: 30–35 minutes Ingredients 50g butter, melted 1 tablespoon miso paste 1 garlic clove, finely grated or crushed 1 teaspoon rice vinegar (or lemon juice) ¼ teaspoon sesame oil (optional) 1 small green cabbage (or half a large one), cut into 6–8 wedges, core intact To serve Toasted sesame seeds (optional) Finely chopped chilli (optional) Squeeze of lemon or lime juice (optional) Method Preheat oven to 200°C and line a large oven tray with baking paper. In a bowl, whisk together the melted butter, miso paste, garlic, rice vinegar, and sesame oil (if using) until smooth. Arrange cabbage wedges in a single layer on the tray, cut side down. Spoon or brush the miso butter generously over each wedge, turning to coat both sides. Reserve a little miso butter for finishing later, if desired. Roast cabbage for 25–35 minutes, turning halfway, until the cabbage is tender, golden, and crisp at the edges. If the edges are browning too fast, reduce the heat slightly. Served brushed with remaining miso butter and sprinkled with sesame seeds, chilli and or a squeeze of lemon or lime juice (if using). LISTEN ABOVE See omnystudio.com/listener for privacy information.

Our recap of the West Chester Film Festival marches on with Day Two starting with a handful of documentaries, including one about a giant, both real and imaginary in  "N.C. Wyeth: The Giant", another about the coalition and community that made Pride possible in Phoenixville, PA in "See Me - LGBT Equality Alliance", and a rereading of a document most Americans THINK they know in "Dare to Declare". And of course the shorts continued with an Irish examination of grief through produce in "Cabbage", a tense and heartbreaking prison break in "Run Rabbit", a beautiful and heart-wrenching tale of greed and exploitation in "The Girl Who Cried Pearls", a rapper and his zombie Grandma just trying to survive the apocalypse the only way they know how in "Z-Mile", a humorous look at a woman making her way through the contemporary job market in "Excuse Me", an animated tale involving an adorably drawn community and its relationship to natural resources in "Varken (Pig)", summer love in "The Variety Club", and a poetic reflection on loss, love, and grief, in "Pour Concrete in my Wound". And there is more to come from the delectable short film buffet that is the West Chester Film Festival. Stay tuned for Day Three!!

Guest: Arvin Bansal, CISO, C&S Wholesale Grocers Topics: Most people do not associate grocery wholesale and retail with cutting edge technology and threat models. Can you produce the receipts for why this isn't a story of dry goods but rather a very meaty topic with beefy adversaries?  How are you as the CISO enabling C&S's journey into AI and LLM driven work? Securing AI is a bit harder than securing classic analytics tools, right? In addition to securely rolling out AI, how is your defense team using AI to secure C&S? Are you into the era of agentic triage and response?  What metrics for AI is your D&R lead surfacing up to you? You have AI in the business process that - if failed - will leave people hungry. How do you approach AI resilience?  How do you approach resilience in general? Is cloud part of your resilience strategy? You worked at Citigroup for a long time. What's it like having grocery margin budgets for security instead? How does your thinking change? Does this shift your build/buy/outsource for security?  If your IoT stack falls over, you've got literal ice cream melting in a warehouse. How do you balance your investments in cyber risk with physical operational risk? Should I be scared of forklifts? Resources: EP275 Google Cloud Next 2026: The AI Earthquake, "SOC-home" Syndrome, and the Ragged Edge of Reality EP247 The Evolving CISO: From Security Cop to Cloud & AI Champion EP208 The Modern CISO: Balancing Risk, Innovation, and Business Strategy (And Where is Cloud?) EP212 Securing the Cloud at Scale: Modern Bank CISO on Metrics, Challenges, and SecOps

This week has been one of those classic early‑May weeks where everything seems to need doing at once. I've been sowing our Seed of the Month, tackling slugs and snails in the kitchen garden, trying to stay on top of the allotment before inspections begin, and finishing our April Book of the Month: RHS Can I Grow Potatoes in Pots? by Sally Nex. There's plenty to share, so let's get into it. From the Kitchen Garden This week in the kitchen garden we've been sowing our Seed of the Month: Winter Cabbage. I'm a little later than planned, but May and June are still perfect months to get these hardy brassicas started. Winter cabbages are one of my favourite crops because they stand strong through the cold months and give you that wonderful feeling of harvesting fresh veg when everything else has slowed down. There's nothing quite like cutting a crisp cabbage on Christmas Day. Somvarities I recommend are: Winter cabbage Tudra F1 Savoy vertus 2 Savoy Di Verona I sow mine in root trainers filled with a good quality seed compost, making a hole about a centimetre deep and dropping in one seed per cell. They don't need heat at this time of year — just a cool, bright spot in the shed. Once the roots show at the bottom, they're ready for potting on. I'll be planting mine out in the bed where my first early potatoes have been growing, once those are harvested in June. Alongside the cabbages, the kitchen garden has been full of activity. Lots of plants have gone into the ground, but the slugs and snails have been causing havoc, especially on my squash and sweetcorn. Thankfully there's still time to sow replacements, and I even picked up a couple of courgette plants from the garden centre — different varieties to what I usually grow, but I'm always happy to experiment. To help manage the slug problem, I've been using an upturned clay pot as a trap. The slugs hide inside during the day, making them easy to collect and feed to the chickens. It's simple, effective, and nothing goes to waste. Some of my brassicas, especially the purple sprouting broccoli and kale, are still in flower and taking up a lot of space, but I'm determined to save more of my own seed this year, so I'm letting them finish their cycle before clearing the beds. Down on the Allotment It's been incredibly busy on the allotment. We're only a third of the way through the year, but everything seems to have hit at once. I'll admit I've been feeling a bit overwhelmed — a combination of dry weather, lots of planting, and the knowledge that allotment inspections are just around the corner. To stay on top of things, I sit down every Thursday evening and write a list of weekend tasks, sorted by priority: Top priority: jobs that will cause damage if ignored — watering, planting out, anything urgent. Medium priority: tidying, mowing, weeding, keeping the plot looking cared for. Low priority: fun projects like cutting comfrey for compost or mulch. This week I've been planting out cucumbers, which are now climbing up hazel sticks harvested from my own tree. They look great once they're in, even if the sticks are a bit of a battle to get into the ground. I've also been cutting back comfrey. It's a brilliant plant for compost, mulch, and homemade plant feed, though it does have a habit of popping up everywhere. The leaves make a great mulch for tomatoes and cucumbers, adding potassium and helping retain moisture. The allotment is looking good overall. Potatoes are up, asparagus and rhubarb are coming thick and fast, and the garlic is looking excellent with no sign of leek rust. Even the elephant garlic is starting to form flower heads — which I'll snap off and use in the kitchen. Recipe of the Week — Broad Bean Smash This week's recipe is a simple but delicious Broad Bean Smash, perfect for early‑season broad beans that have overwintered beautifully. You'll find the full recipe on the Veg Grower Podcast website.

Fun Fact! 2. Overnight News, 3. The Cabbage Chronicles... 4. Hold Music Taking The Piss! 5. Are We Nerds? 6. Pigeon Clubber? 7. Not A Very Fly Guy... 8. Generation Fresh - Top 15! 9. Fresh Footy Tipping! The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials. Instagram - @fresh927 Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

Mark heads to the New Pitsligo area of Aberdeenshire with Hywel Maggs from RSPB Scotland, on the trail of cranes. For a bird that can reach over a metre tall and with a wingspan of double that, they can be rather tricky to spot.The ranger service in Aberdeen is busy tackling an invasive plant which seems to be a growing problem. Rachel heads to Walker Dam in the city with countryside officer Simon Whitworth to hear all about American Skunk Cabbage.Claudia Zeiske is a walking artist. Her latest project has involved walking the Ayrshire Coast as a dedication to the geologist Elizabeth Anderson Gray. Mark met her at Girvan beach to hear more about Elizabeth and Claudia's project.Every Tuesday, rangers in Moray lead what is known as a health walk in and around Dufftown. Rachel went along to join the group and chat to some of those who were taking part.Forager Mark Williams shows Mark more of the Galloway coastline and what can be found at this time of year, especially in rock pools.On Friday 8 May Sir David Attenborough celebrated his 100th birthday. To mark the occasion on Out of Doors, Rachel spoke to producer and director Alastair Fothergill, who has made some of Sir David's most memorable series with him, including The Blue Planet and Planet Earth. He tells Rachel about the enormous impact Sir David has had on his life and career and some of the memorable moments they've shared together.In this week's Scotland Outdoors podcast, Helen meets up with listener Marian Burrows-Smith, who got in touch to tell us about a project she works on in Nepal building toilets for remote communities. We hear how Marian, who lives in Nethybridge, got involved.Rachel is on Calton Hill in Edinburgh to hear about the 50th anniversary of the Architectural Heritage Fund. Trustee Audrey Carlin tells her about what the fund does and the kind of buildings it has supported.The RRS Discovery has been a popular tourist attraction in Dundee for over 30 years. And now visitors have a chance to experience a part of life onboard that they haven't before. Never one to shy away from a challenge, Mark went to give it a go - climbing over 80 feet up the historic ship's foremast, before ziplining back to the Dundee waterfront.

Sweltering Salad

Our seaweed as fertiliser, legalising recreational cannabis, towed caravan permit scheme, windfarm decommissioning cost and facts, our electric bus fleet & searching for Cabbage, Blood and Custard. It's Mannin Line with Andy Wint - Wednesday 6th May 2026

French Food News April 2026 brings together the biggest stories from the world of French food, drink and gastronomy this month — from a potential merger that could create the largest spirits company in the world, to a World Stuffed Cabbage Championship held in a porcelain factory in Limoges. This episode of Fabulously Delicious covers the full breadth of what is happening right now in French food culture — the serious, the surprising and the gloriously niche — with everything you need to know about the stories shaping French gastronomy in April 2026.The big business story this month is Pernod Ricard — the French spirits giant behind Ricard, Martell, Jameson and Absolut — confirming merger talks with Brown-Forman, the American company that owns Jack Daniel's and Woodford Reserve. If completed, it would create the largest spirits company in the world and put a very considerable French stamp on global whiskey culture. We also cover Roland-Garros 2026 and the brand new Jardin des Chefs — a dedicated food destination inside the tournament grounds running from the 24th of May, featuring Michelin-starred chefs, signature dishes and the Balle de Break, a chocolate treat in the shape of a tennis ball that is either the best or most ridiculous idea in French food this year.The episode also covers the 2026 Roux Scholarship, one of the most prestigious culinary competitions in Britain, with deep French roots, where winner Harrison Brockington from Gather restaurant in Totnes impressed judges including honorary president Mauro Colagreco with his Mediterranean-inspired surf and turf. We look at the Le Cordon Bleu London pâtisserie scholarship worth over £75,000, open now with applications closing the 29th of May. And we discuss a fascinating Le Monde article on why young French chefs under thirty are increasingly reluctant to take on management roles in professional kitchens — a significant cultural shift for a country where the chef has always been an almost mythological figure.The episode closes with the World Stuffed Cabbage Championship — held at the Bernardaud porcelain factory in Limoges, presided over by Philippe Etchebest, and won by Frenchman Olivier Caillon. Because every month of French food news should end with something that makes you smile. Search FabulouslySend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

MMA Detective Mike Davis and co-host Joey Venti sit down once again with early MMA legend and the original Huntington Beach Bad Boy, David "Tank" Abbott. This is Tank's third appearance on the show, delivering his signature no-holds-barred perspective on the raw, untamed early days of mixed martial arts.In this wide-ranging conversation, Tank addresses viral social media moments including his legendary 600-pound bench press (spotted by former UFC executive David Isaacs) and his story of a young, angry Strickland trying to fight him in a bar, only for Tank to take the kid under his wing for the night. He also shares candid recollections from his UFC run, WCW transition, training with John Marsh, fights against Frank Mir, Kimo Leopoldo, and Wesley "Cabbage" Correira, plus his thoughts on the creation of the light heavyweight division, backstage politics, and the evolution of the sport.Straight from one of MMA's most polarizing and entertaining pioneers, this episode is packed with firsthand history, strong opinions, and stories you won't hear anywhere else. If you want the unfiltered truth about the men who built mixed martial arts, this is essential listening.The MMA History Podcast is dedicated to preserving the sport's rich heritage through in-depth interviews and obsessive research. Hundreds of episodes, thousands of hours of documentation—all conducted by the most dedicated mind in the business.Subscribe for more early MMA stories direct from the fighters who lived them.0:00 MMA history podcast intro 0:32 Joey Venti's guest introduction 0:49 interview start 1:36 600 LB bench press video 3:10 Sean Strickland trying to fight Tank Abbott5:11 called and alcoholic by John McCarthy7:35 thoughts on the Vitor Belfort9:54 how Tito Ortiz made it to the UFC12:28 fighters pretending to be tough guys14:58 talking Authority figures with John McCarthy18:57 Dana White managing Tito Ortiz and Chuck Liddell21:15 Tito Ortiz selling merchandise at high school gyms 23:46 Dana White introducing weight classes26:26 Tito Ortiz responsible for 205lb weight class 27:53 Tito Ortiz avoiding fight with Babalu31:13 thoughts after wrestling career 32:53 trolled by a bouncer 37:28 Paul Herrera accused of stealing cigars 40:59 leaked Paul Herrera instructionals 44:48 Paul Herrera vs Kazushi Sakuraba49:58 why TUF was a success 52:46 Tank Abbott vs Frank Mir 58:18 career downfall after Frank Mir fight 1:01:17 Dana White related to Frank Mir rumors 1:01:43 training with Phil Baroni1:03:11 Tito Ortiz almost hit by a bus 1:04:37 not invited to Tito Ortiz's wedding 1:07:24 1:08:30 Tito Ortiz working at Spanky's adult book store 1:10:07 false reels about Tank Abbott 1:12:15 Tank Abbott vs Kimo Leopoldo1:14:08 flying to Costa Rica after fight 1:20:00 interactions with Wes simms 1:22:21 connecting with John Marsh 1:26:06 Tank Abbott vs Cabbage 1:38:08 denied UFC return 1:42:50 UFC HOF fights that are snubbed 1:45:17 different phases of the UFC 1:47:34 UFC milking fans out of their money 1:51:23 relationship with Ken Shamrock 1:52:19 Paula Romero 1:54:24 Tank Abbott vs Cabbage rematch 1:59:03 fights at after parties 2:01:36 Tank Abbott Book series2:03:35 Ranger Scott 2:04:33 Mark Kerr in the UFC HOF 2:05:16 Tank Abbott movie 2:09:26 Tito Ortiz and Kevin Randleman story 2:12:36 Tank Abbott and Tito Ortiz incompatibility2:14:25 John McCarthy shoving Tedd Williams 2:17:00 John McCarthy on food fighting show 2:17:37 Walter Fox 2:18:45 interview wrap up/outroApple Podcast MMA History PodcastYouTube https://youtube.com/@MMAHistoryPodcast?si=bj1RBXTZ2X82tv_JOutro song: Power - https://tunetank.com/t/2gji/1458-powerMike - The MMA Detective - @mikedavis632 Cash App - $mikedavis1231Venmo - Mike-Davis-63ZELLE: Cutthroatmma@gmail.com / ph#: 773-491-5052 #MMA #UFC #NHB #MixedMartialArts #MMADetective #MikeDavis #MMAHistory #OldSchoolMMA #MMAPodcast #fightpodcast Thank You for your support

Episode 187 April 9, 2026 On the Needles 1:25 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Wearing april showers socks by summer lee, rainbow stripe yarn from Must Stash Yarn    Cougar Ridge Socks by Lori Wagner (52 Weeks of Socks Vol 2 from Laine Publishing), Forbidden Woolery/Fiber Co in Mystery Man– DONE!   Scultura by Cecelia Campochiaro, AVFKW Floating in Ripple Effect    No Pressure shawl by Stephanie Lotven, Invictus Yarns Unafraid Sock Blank in Mauve Segue   Vesna Tee by Ksenia Naidyon/Life is Cozy, Shel Designs Finito Fingering in Tutti Frutti and Shel Designs Suri Silk Lace in seafoam   Anker's Shirt by PetiteKnit, Cascade 220 Superwash Wave in Spectrum   Knitted knockers cascade ultra pima On the Easel 7:34 Master study sketches flip-through Good Ship Illustration Find your Creative Voice class Monet and Venice On the Table 15:43   Forgot to talk about what we had for meals!    First: lasagna bolognese- omg. This is where they invented it.   Recipe available to paying DALS subscribers   Fav: pisarei e fasó: pasta e fagioli but with tiny bean sized gnocchi made with just flour water & breadcrumbs, borlotti beans, barely clinging tomato sauce.  amazing . could not get recipe as it is a family secret. “A little butter, a little pork fat, a little this, a little that,”  but do an internet search there are many options!   Veggie dinner: kabocha/butternut squash with roasted cauliflower and special spice blend. Leeks with gorgonzola and hazelnuts.   Cabbage and rice soup with beef crispies.   Field Pea Puree with Wilted Kale | Brit In The South   Sbrisolona from Food52 (because cant share one i received plus it is a GBBO type recipe) Kind of a cake, kind of a cookie.  Cornmeal, almonds, BUTTER.  Crumbly. Tried 3 officially then a 4th.     Gelato cart. 1960s machine Trattoria Ai Due Platani   My one novel recipe: Pumpkin bread with chocolate chips & walnuts from How to Bake Everything.   On the Nightstand 29:47 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Prophet by Sin Blaché and Helen Macdonald Audition by Katie Kitamura Nonesuch by Francis Spufford War with the Newts by Karel Čapek, trans by M. Weatherall  House of Day, House of Night by Olga Tokarczuck, trans by Antonia Lloyd-Jones (audio) The Astral Library by Kate Quinn How to Read a Book by Monica Wood  

For IBS Awareness Month I'm sharing mini daily podcasts about common foods and how they affect IBS or SIBO. I want to help you expand your diet, and understand more how foods affect your digestion.Cabbage contains sulphur, but does that actually make hydrogen sulphide SIBO worse? Find out in this episode. If you're enjoying this podcast mini series please review or rate my podcast wherever you're listening.Get my book - Inside Knowledge for people with IBS & SIBO (find it on Amazon)Get free weekly IBS & SIBO emails - https://mailchi.mp/goodnessme-nutrition.com/h6acndd1bsWork with me3 month Gut Reset - https://www.goodnessme-nutrition.com/consultations/Ready for your gut reset?

This week on Lost in Science, Claire dives into something very close to home — pregnancy — unpacking fascinating new research showing how both first and second pregnancies can reshape the brain for the long term, and what those changes might actually mean for how we think, feel and parent.Plus, it's school holidays, and Linden's in the kitchen cooking up some hands-on science with a true unsung hero of the veggie world… the humble cabbage.

A wax figure of Taylor Swift in Ireland will have constant security to make sure fans don't rub her boobs. They don't want her chest to become discolored from tourists' hands, like a local bronze statue has. True or False: Corned Beef and Cabbage is NOT very popular in Ireland.

Sonali Kolhatkar  Part 1 of this week's convo with Prof. Richard Wolff

This spring – it's lavender over matcha! Cabbage, cinnamon rolls and grandmacore are trending in kitchens this year. And move over rose – it's “blouge” wine's time to shine! It's our food and wine roundtable!

Hey! This is the 317th episode. This week we talk about The Oscars, Snow Storms, and Corned Beef & Cabbage. Reach out: notgoodwithmatt@gmail.com

It's a vegetable revolution as charming guest Jonathan Allsop returns for another fully improvised musical. Don't miss our savoy spectacles, leafy liberation, and Mr. Corn Orville Redenbacher De Beers Diamonds Jr. himself. Lettuce entertain you on this week's Charm Scene! Jonathan Allsop was born and raised in Reading, PA. He is a proud first gen American with his mom/family immigrating from the islands of Trinidad & Tobago. After graduating from UPenn in Philly he moved to Chicago to do business, and act on the side, which eventually took over so much that he went to get his MFA in Acting at NIU. He has worked at various theaters such as: The Second City, Writers Theatre, Court Theatre, A Red Orchid Theatre, Definition Theatre, Notre Dame Shakespeare Festival, and more. He has done a lot of commercial and film work (a proud member of SAG-AFTRA), and has done improv throughout the city with Anarchy, Phony Award, and Blank. He loves the community and art that exists in Chicago and is so excited to continue to grow and do more. Cast: Lily Ludwig, Austin Packard, Jonathan Allsop Music Director: Sam Scheidler Drums: Chris Ditton Charm Scene is performed entirely by humans in sunny Chicago, IL. For more on the podcast, follow us @CharmScenePod on Instagram, visit us online at charmscenepod.podbean.com, or email us at CharmScenePod@gmail.com. In listening to this show, we hope you continue to support live human art wherever you find it. Stay charming!

(Intro) Wearing Green (5TYNTK) Arson Escape, School Deadline, Irish Facts, Paddy Plunge, Taco Skincare (Dirty) Kiki Shepard Dies, Kreischer Bus Fire, Zendaya AI Wedding, Jordan Oscar Win (Topic) When was the last time you got lucky?  (Outro) Corned Beef & Cabbage

Pat Boyle welcomes in a fellow Irishmen Brandon Combs, answering some questions when it comes to St. Patty's day, including if Green is actually the original official color of the holliday, was St. Patrick Irish, is Corned Beef and Cabbage an actually Irish meal, and where did the first St. Patty's day parade takes place?

Pat Boyle takes a trip around the bracket and reveals his the five players he thinks are set to shine brightest in the tournament, including two first team All Americans, a scoring Guard from the Big Ten, one key bench piece for a National Title Contender, and a player who is set to go on a Kemba Walker type run. Then, some praise for the Charlotte Hornets after tonight's statement win in blowout fashion over the Miami Heat, making him more and more confident in the buzz being a very dangerous squad in the playoffs. Plus, an update on Team USA and the rest of tonight's NBA action. The hour wraps by welcoming in a fellow Irishmen Brandon Combs, answering some questions when it comes to St. Patty's day, including if Green is actually the original official color of the holliday, was St. Patrick Irish, is Corned Beef and Cabbage an actually Irish meal, and where did the first St. Patty's day parade takes place?

*Timestampys are approximate* TIME TOPIC 0:01 Podcast intro with Dave & Chuck "The Freak"0:01 - - - AD MARKER - - -0:01 Intro from O'mara's live broadcast0:03 EMAILS: Pics of a new happy ending spa opening in Canada?0:07 EMAIL: Place called Tropical Touch Massage0:17 EMAIL: Shared his dong farts experience0:21 EMAIL: Went on vacation, locked all of the toothbrushes in the safe because of the show0:24 EMAIL: Was looking for jobs on Craigslist, sold home theater systems to randos in parking lots NEWS0:30 The UP got 30" of snow overnight last night, 70mph spins0:32 Spring break chaos, people thought they heard gunfire 0:36 Woman accused of trying to kill her boyfriend with anti-freeze0:37 2 deaths at the same Meijer over 3 days0:40 Guy busted robbing 2 businesses including a lingerie store0:42 Guy died after kayak turned over in water0:45 Mysterious poop odor seeping into home0:48 153 people became sick on board a cruise0:49 Bridge for sale for only $10:51 Guy invented a backup camera lense cleaner0:54 - - - AD MARKER - - -0:56 Broadcast info from O'Mara's0:57 Yankees star called security when he found spider in his locker 1:01 NCAA basketball tournament1:03 Meghan Fox came out a bi-sexual1:05 People left out of the in memorium section of the Oscar's1:06 Perfect movies with no bad parts in it1:10 Kids characters that scared the crap out of kids1:18 Production stopped on Secret Wives of Mormon Wives1:21 James Hatfield proposed to girlfriend underwater during shark dive1:23 Vinyl record sales hit high since 1980s1:31 - - - AD MARKER - - -1:33 Broadcast info from O'Mara's FLORIDA'S EFFED UP1:34 Kraoke rage: shooting incident after guy became upset after being upset about the music1:41 Woman went crazy on a pair of seniors during flight causing and emergency landing1:44 Guy tried to steal a septic tank1:50 Guy was accidentally shot by roommate after an argument1:52 Male sex toy train heist2:00 OnlyFans creators are risking serious injury after using knockoff ED meds/Have you taken off-brand meds and what happened?2:11 Treasure hunter found gold coins, refused to tell authorities where he put them, got arrested2:17 Update on a woman who groped an 18-year-old in the sauna WHAT'S UP WITH THE ASIANS2:20 Robot gets arrested after scaring an old woman2:25 - - - AD MARKER - - -2:28 Cort does a cold plunge2:34 - - - AD MARKER - - -2:36 Recap on Cort doing the cold plunge2:40 Driver crashes on bridge, driver ejected, truck flipped over2:42 Man's car blew tired, send car down canyon, guy survived2:44 Guy injured after pulling over to get his jetski that fell off trailer, got hit by a passing car2:45 Massive black market weed operation gets busted2:47 Guy busted with $21k worth of Whole Foods stolen goods2:48 Tourists injured after hot air balloon crashed in Mexico2:50 Debate online about the correct way to wear earbuds2:54 Guy is record holder for longest gravedigging career 2:56 A Flaming Hot Cheetos shaped like a Pokémon sells for almost $88k at auction3:00 Whic is correct, St Pattys or St Paddy's? 3:02 The best cities in USA to celebrate St Paddy's Day3:03 National Corned Beef and Cabbage day3:04 The green dye that Chicago puts in their river has been changed to be safer3:08 - - - AD MARKER - - -3:11 Party hat shaped object spotted on Mars3:14 A guy who will negotiate a good car price on your behalf3:20 - - - AD MARKER - - - BITCHS TRIPPIN3:22 Woman counted out loud for 70 straight days END OF SHOWSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's Saint Patrick's day again, which means...surprisingly little. At least around here. We still like to talk about it though. Remembering the good times when a bunch of meat and whiskey didn't make us feel sick. Ah, memories.Topics:Saint Patrick's dayIrish ancestryMormon Wives dramaMikey the MuleMinnesota sports suckMovies also suckSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Break Room (TUESDAY 3/17/26) 6am Hour 1) Enjoy your salty meat today, Irishmen 2) Your car doesn't need a slogan 3) It's not the original wood

This week on Fresh from the Field Fridays, Dan the Produce Man dives into St. Patrick's Day cabbage—a classic that's been showing up on produce stands and dinner tables for generations.Then we take a trip over to the San Francisco Ferry Plaza Farmers Market, where we talk with growers about Gem and Zutano avocados and what makes those varieties special.We also get into spring onions and the famous calcot onions—those sweet Spanish grilling onions grown using a special mounding technique that chefs love to roast over an open flame.It's all right here on Fresh from the Field Fridays from the Produce Industry Network, powered by AgLife Media.Check out AgLifeMedia.com today.

This week on Fresh from the Field Fridays, Dan the Produce Man dives into St. Patrick's Day cabbage—a classic that's been showing up on produce stands and dinner tables for generations.Then we take a trip over to the San Francisco Ferry Plaza Farmers Market, where we talk with growers about Gem and Zutano avocados and what makes those varieties special.We also get into spring onions and the famous calcot onions—those sweet Spanish grilling onions grown using a special mounding technique that chefs love to roast over an open flame.It's all right here on Fresh from the Field Fridays from the Produce Industry Network, powered by AgLife Media.Check out AgLifeMedia.com today.

Baking can be intimidating, but what if there was a recipe that was so easy, it was virtually impossible to have it not to have it turn out incredible? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make a classic French yogurt snacking cake that's foolproof for beginner bakers of all ages, and a roasted cabbage rice bowl that's a fridge-cleanout dinner and is packed with protein, flavored with tangy lime juice and salty-rich peanuts. Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: “No Measure” French Yogurt Cake from our SubstackRoasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Where Y'Eat: Flying Cabbage and a Different Way to Read New Orleans Food Seasons

Jamie and Tommy discuss discuss Resident Evil Requiem, Microsoft's next console, and get a segment from the Cabbage.

The fitness habits our parents modeled came with an unspoken goal: get smaller. In this episode, we look back at the diets and workout trends we grew up around, and talk honestly about what we're choosing to model instead - strength, protein, and a relationship with food that isn't about punishment. Get our "Built NOT Burnt Blueprint" - https://functional-bodybuilding.com/free Look good, move well - try Functional Bodybuilding free with a 2 week trial of my Persist training program: https://functional-bodybuilding.com/persist/

Episode 183 February 12, 2026 On the Needles 1:22 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Melt the ICE hat by YarnCultMN, Knit Picks Stroll Fingering in Hollyberry DONE!!   Mountain Mist Hat by tincanknits, Knit Picks Brava Worsted in brindle, black, caution, currant DONE!!   Jane Marple dishcloth by Kitchen Sink Shop, Knit Picks Dishie in Blue DONE!!   Tinker by Wooly Wormhead, Knit Picks Stroll Tweed in Dalmation DONE!!   Secret Olympic Sweater Project   On the Easel 9:12 100-Day Compositions Olympic Sketchbooking!   Daffodils are blooming! On the Table 13:34 Peanut Butter Oat Fudge Bars - Yossy Arefi   RANCHO GordoChristmas Lima Bean and Cabbage soup    January cookbook: Dinner by Meera Sodha: Mango paneer curry Green pasta with zhoug Coconut braised winter greens   Sweet potatoes with gr. Turkey, leek, and onion with dijon. Cookie boxes for the college kids On the Nightstand 25:02 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Seeing Other People by Emily Wibberley & Austin Siegemund-Broka (audio) The Unquiet Grave by Dervla McTiernan Through Gates of Garnet and Gold by Seanan McGuire Labyrinth's Heart by M.A. Carrick Startlement by Ada Limón Mona's Eyes by Thomas Schlesser

The Idiots help every remember basketball is now bad.  Matt has no idea how colors work and Scott can turn chaos into order.  Ted helps a listener be completely disingenuous. 

In this week's episode, we spotlight one of the prettiest little pet chickens around - the Cochin Bantam/Pekin! We also discuss some of the amazing things about the chicken's skeletal system, share our recipe for delicious Southwestern (prickly pear) Cactus Cornbread, and provide some retail therapy with a seed spotlight on Early Jersey Wakefield cabbage. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseSouthwestern Cactus Cornbread - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/southwesternern-cactus-cornbread/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Happy Mardi Gras! The Fat One is celebrating Fat Tuesday with the continuation of his weekend report which included cabbage, forgetfulness, thoughts on the Olympics and an update on the Book Club! Happy National Indian Pudding Day.

This week on Fresh From the Field Fridays, Dan the Produce Man and Ross the Produce Boss welcome Caroline Lewis, founder of The Farmer's Feed—all about reconnecting people with the farmers who actually grow their food.We dig into the cabbage trend that's heating up in foodservice and retail, talk about why farmers need to tell their own stories, and how getting closer to the consumer really matters right now. We also hit on Valentine's Day strawberries, a little floral, and what it all means at store level.It's real people, real farmers, real food—right here on Fresh From the Field Fridays, from the Produce Industry Network, powered by AgLife Media.Check it out at aglifemedia.com.

This Week Grace and Mamrie discuss Bad Bunny's Superbowl Halftime Show, Babybel Cheese, Cabbage, Etsy Witches, the Tablescaping Category Reveal, and Dirty Martinis. Whatever challenges you're facing, Grow Therapy is here to help. Visit GrowTherapy.com/TMGW today to get started. Instead of striving for perfect health, aim for supporting foundational health. Save 25% on your first month at Ritual.com/TMGW.. Go to Quince.com/tmgw for free shipping on your order and 365-day returns. Stop putting off those doctors appointments and go to Zocdoc.com/WEIRD to find and instantly book a doctor you love today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cabbage water pH testing and grain-urine pregnancy tests today, folks! WTF, you ask? ME TOO.

Today, on Consuming the Craft, I welcome the living legend of hospitality himself, Walter Rapenski, for an in-depth look at the fast-evolving beverage and hospitality landscape. Together, we explore the dynamic shifts shaping bars, breweries, and restaurants, from the surge in mid-strength beers and creative non-alcoholic offerings to the new expectations for service, sustainability, and authentic storytelling. We taste a locally distilled American single malt, dissect industry trends, and riff on everything from functional beverages to the importance of retention in hospitality teams. Walter Rapetski has devoted nearly 50 years to the food and beverage world, starting as a dishwasher in his teens and becoming a renowned educator and teacher of the year. He's overseen hospitality programs, mentored countless students who now shape the industry, and managed successful restaurants. With a sharp eye for both tradition and innovation, Walter Rapetski brings both history and vision to the conversation, especially as he unpacks how today's trends are driven by new generations, sustainability, and smarter service. “I think the next trend is to look at the garnish side of things, because when you mix five, six spirits in one glass, the flavor profile, you're not going to pick up all individual flavors.” ~Walter Rapetski Today on Consuming the Craft: ·     Mid-strength and non-alcoholic beers are surging in popularity, catering to social drinkers who value moderation and want to remain sharp and safe. ·     Younger generations are moving away from big brands and seeking authenticity, local roots, and storytelling in their beverage choices. ·     Non-alcoholic alternatives now include not just lagers, but IPAs, stouts, spirits, and functional drinks infused with mushrooms, kava, or even THC and CBD. ·     Exceptional service and experience are what truly drive loyalty and bring customers back; creative events help, but well-trained, attentive staff are essential. ·     Retention of top staff is critical; losing good employees over pay is a mistake. Top performers must be treated as investments, not costs. ·     Aesthetic garnishes and visual appeal in cocktails are the next frontier for creativity and value, often rooted in ingredients foraged locally or handcrafted. ·     Sustainability in packaging, ingredient sourcing, and waste reduction is more than a buzzword—Gen Z and Millennials expect it to be real and responsible. ·     Nostalgia, functionality, and authenticity all play roles in beverage innovation, with everything from creative soda pop riffs to protein-fueled drinks and hybrid events shaping what's next. Connect with Walter Rapetski: • Available through AB Tech and the Craft Beverage Institute of the Southeast. This episode is brought to you by… McConnell Farms - Taste the Way Youember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms Facebook page to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | Spotify | iHeart | Amazon Podcasts | TuneIn | Pandora | Deezer  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

Today we are continuing on our interview series with the animators of Sundance to talk with Grace An animator behind the short Cabbage Daddy Follow Grace on instagram https://www.instagram.com/thepuregracean/ For all my Sundance content https://www.youtube.com/playlist?list=PL7wz447AgL4z9dvUkbje3JH7h_VDyIjTT Follow Rami on instagram https://www.instagram.com/roquentin00/ Follow Rachel's Reviews on itunes https://podcasts.apple.com/us/podcast/rachels-reviews/id1278536301 Get your #animationjunkie shirt and holiday gear at https://hallmarkies.dashery.com/ Please support the podcast on patreon https://www.patreon.com/hallmarkies Follow my blog at https://rachelsreviews.net Follow me on twitter https://twitter.com/rachel_reviews Follow me on facebook https://www.facebook.com/smilingldsgirlreviews/ Listen to Hallmarkies Podcast at https://podcasts.apple.com/us/podcast/hallmarkies-podcast/id1296728288 Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we're diving into what makes the sabal palmetto special—from its biology and wildlife value to its cultural history—and how Floridians can help protect and support this iconic native plant.  Learn More:What is a tree? https://extension.usu.edu/forestry/trees-cities-towns/tree-selection/what-is-a-tree Sabal palmetto: Sabal or Cabbage Palm https://edis.ifas.ufl.edu/publication/ST575 Sorting out the Florida Sabal Palms https://edis.ifas.ufl.edu/publication/FR357 How You Can Help: If you're adding palms to your landscaping, consider adding a native cabbage palm instead of a nonnative palm. Protect what's growing – Remember, sabal palm trunks do not self-heal like “normal” trees would – take care to avoid damaging them! Defend them against weedwhackers and other trauma. Practice responsible pruning - Don't remove green fronds unnecessarily; fronds provide food and energy for the palm. Unless the frond is dry and brown,the tree still needs it. If you MUST prune, prune responsibly – only fronds that hang down and have already started to die off. (Learn more) Support conservation, Observe, andAppreciate our State Tree - Take a moment to notice sabal palms in your community—and thebirds and wildlife they support. Sources:Cabbage palm – Sabal palmetto ⁠ https://ffgs.ifas.ufl.edu/tree-tour/cabbage-palm/ Sabal Palm ⁠ https://www.nps.gov/places/000/sabal-palm.htm Sabal palmetto: Investigating the ecological importanceof Florida's state tree ⁠https://www.proquest.com/openview/22f53c0e4a34046d4bb033c747102003/1?cbl=18750&pq-origsite=gscholarhttps://edis.ifas.ufl.edu/publication/ST575https://edis.ifas.ufl.edu/publication/FR357

The guys relive Shuddy Boy peeing on Kevin, play another round of Weird Fuckin Facebook Shit and DBTCS returns as a guest to help create another police animal sketch.

Bill rambles about Shoehei Ohtani, the Godfather Pt II, and cabbage. Mizzen & Main: Mizzen & Main is offering our listeners 20% off your first purchase at mizzenandmain.com, promo code BURR20.