Podcasts about Cauliflower

Why does it seem like there is a new guard in BJJ and they are avoiding cauliflower ear like the plague AND would even go so far as to call it ugly... SHAME. Cauliflower ear is a literal and figurative symbol of the lumps you have taken along the way. Maybe you love your cauliflower ear, maybe you hate it, but as far as we're concerned it's not going anywhere. Let us know in the comments your cauli stories...Increase athleticism, reduce injuries and build a grapplers physique with the Bulletproof for BJJ App. Start your FREE 14 Day Trial today:iOS: https://apps.apple.com/au/app/bulletp...Android: https://play.google.com/store/apps/de...Stay Hydrated with Sodii the tastiest electrolytes in the Game! Get 15% OFF: BULLETPROOF15 https://sodii.com.au/bulletproofUnlock the jiu jitsu game you've always dreamed of! Get $16 off: BULLETPROOF16https://submeta.io/

Buckle up, because this episode is a wild ride! Rachel gets fired up about radio silent husbands on work trips (cheating? probably.), the great cauliflower conspiracy (STOP turning it into pizza!), and why cat people are a little… off. Meanwhile, Dale faces the hard truth that he's been “breadcrumbing” women his whole dating life.

Send us a textScaling a frozen food brand? It's not for the faint-hearted. Cold chain logistics, merchandising nightmares, and razor-thin margins make it one of the most challenging categories in the game.But Mrinali Kumar, CEO and co-founder of EatKinda, is flipping the script - proving that bold innovation, sustainability, and smart operations can carve out a winning edge.In this episode, Mrinali reveals how EatKinda - the world's first cauliflower-based ice cream - went from a small-town pitch comp in New Zealand to over 120 retail listings, and garnering international buzz, for its mission to reduce food and plastic waste.And now? They're exiting NZ (for now!) to go all to focus on the US market.Tune in to learn: 

Are oxalates actually harming your health, or is this another nutrition myth? In this episode of Super Life, Darin Olien breaks down the real science behind oxalates, their connection to kidney stones, mineral absorption, and gut health, and whether you really need to avoid high-oxalate foods. There's a lot of fear-mongering around oxalates, but what does the latest research say? Should you stop eating spinach, beets, or almonds? What about meat's impact on kidney function? Darin pulls from peer-reviewed studies to cut through the noise and give you the facts so you can make the best choices for your health. If you've ever wondered whether oxalates are a real concern or just clickbait, this episode is a must-listen.     Segment 1: What Are Oxalates? Friend or Foe? Oxalates, or oxalic acid, are naturally occurring compounds found in many plant-based foods. They serve as a defense mechanism for plants but can sometimes bind with minerals like calcium and iron in the body, potentially forming kidney stones or reducing nutrient absorption.  Here's the key question: Are oxalates dangerous, or is this another health myth blown out of proportion?   Here's what the research says:  For most people, oxalates are NOT a problem. Your body naturally processes and eliminates excess oxalates through urine.  For those prone to kidney stones, particularly calcium oxalate stones (which make up about 80% of all kidney stones), consuming too many high-oxalate foods can increase the risk.  Oxalates can interfere with calcium and iron absorption, but this is only a concern for people with nutrient deficiencies.   Key takeaway: If your kidneys are healthy, your body handles oxalates just fine. But if you've had kidney stones before, you might want to pay closer attention to your oxalate intake.      Segment 2: What Does the Science Say About Oxalates?  To cut through the noise, I pulled up the latest research from 2024 and 2025. Here's what's new:    1. Gut Microbiota Can Help Protect Against Oxalates  A  2025 study in Frontiers in Nutrition found that certain gut bacteria (like Oxalobacter formigenes) actually digest oxalates, helping prevent kidney stones.  Takeaway: If you're worried about oxalates, supporting your gut microbiome with probiotics might be a natural way to reduce their impact.  Link: Read Study Here   "The presence of oxalate-degrading bacteria in the gut can significantly lower oxalate absorption and reduce kidney stone risk." – Dr. L. Wang, NHANES Study    2. Vitamin C Supplements & Oxalate Formation  Some people worry that high-dose vitamin C supplements convert into oxalates, increasing kidney stone risk.  A 2025 study in Nutrients found no significant increase in urinary oxalates from vitamin C intake.  Takeaway: If you take vitamin C in moderation, you don't have to worry about it increasing oxalates.  Link: Read Study Here "Contrary to popular belief, moderate vitamin C supplementation does not significantly raise oxalate levels in urine." – Dr. P.C. Calder, Nutrients Journal    3. Cooking & Fermentation Can Reduce Oxalates  A 2024 study on fermentation & nutrient bioavailability found that cooking reduces oxalate levels by up to 60%.  Best methods? Boiling, steaming, and fermentation lower oxalates significantly.  Takeaway: If you love spinach but worry about oxalates, just boil it first!  Link: Read Study Here      Segment 3: What About Meat? Does It Increase Kidney Stone Risk? Now, here's something you might not expect. We talk a lot about oxalates and plant-based foods, but what about meat? Could eating too much meat actually contribute to kidney stones? The research says YES—but not because of oxalates. Instead, the mechanism is uric acid and metabolic acidity. Let's break it down.   1. Red Meat & Uric Acid Stones  A 2024 study in Nature Reviews Urology found that high animal protein intake increases uric acid, which contributes to kidney stones.  Excess meat consumption makes urine more acidic, making it easier for stones to form.  Link: Read Study Here "High animal protein intake, while providing essential amino acids, also contributes to increased acid load and uric acid production, both of which are risk factors for kidney stone development." – Dr. S. Loeb, Nature Reviews Urology     2. Meat Increases Metabolic Acidity  A 2025 study from Frontiers in Endocrinology found that excessive meat consumption leads to increased acid load, calcium loss, and kidney dysfunction.  This makes it harder for the kidneys to filter out waste properly.  Link: Read Study Here "While meat consumption is essential for many, excessive intake can disrupt mineral ion homeostasis, increasing the risk of kidney stone disease." – Dr. R. Ahmad, Frontiers in Endocrinology     Segment 4: Foods High & Low in Oxalates Knowing which foods to eat or limit is key.   High-Oxalate Foods (If You're at Risk)  Spinach, Swiss chard, beet greens  Beets, rhubarb, sweet potatoes  Almonds, peanuts, cashews  Blackberries, kiwi, figs  Black tea, cocoa, coffee    Low-Oxalate Foods (Safer Choices)  Kale, mustard greens, cabbage  Cauliflower, cucumbers, zucchini  Apples, bananas, melons, grapes  Milk, yogurt (binds with oxalates)  Eggs, fish, chicken, beef (in moderation)     Segment 5: Actionable Steps to Manage Oxalate & Meat Intake If you're concerned about oxalates or meat-related kidney stones, here's what to do:   Balance Oxalates with Calcium  Eat calcium-rich foods with oxalates to prevent them from forming stones. Cook Your Vegetables  Boiling, steaming, and fermenting reduce oxalates by up to 60%!  Drink Plenty of Water  Staying hydrated flushes out excess oxalates & uric acid.  Don't Overdo Meat Consumption  Limit red meat intake and balance with alkaline foods like vegetables & fruit.  Probiotics for Gut Health  Consider probiotic-rich foods like yogurt and kimchi to help break down oxalates.     Final Thoughts So, should you avoid oxalates? Should you stop eating meat? Not necessarily. The real key is BALANCE. Most people don't need to avoid oxalates entirely, and meat is fine in moderation—as long as you balance it with hydration, alkaline foods, and a gut-friendly diet.     What You'll Learn in This Episode: (00:00:00) Introduction – What are oxalates, and why is everyone talking about them? (00:02:15) The Truth About Oxalates & Kidney Stones – Are they really the cause? (00:05:10) How Oxalates Interact With Calcium & Iron – What the science actually says (00:08:08) Who Should Be Concerned About Oxalates? – The key factors to consider (00:11:30) The Role of Gut Health in Oxalate Absorption – How your microbiome protects you (00:14:00) Cooking vs. Raw: Does Preparation Matter? – The best ways to reduce oxalates (00:16:45) The Link Between Meat, Uric Acid & Kidney Stress – What studies are showing (00:19:30) The Best Foods for Kidney Health & Detoxing Oxalates – Practical dietary advice (00:21:00) Final Thoughts – Why balance & variety in your diet is key     Don't Forget... I just launched my brand new program Superlife Supermind. Visit my website https://superlife.com/ to learn more about how you can get rid of stress, improve sleep and overall health today.     Thank You to Our Sponsor: Therasage: Go to www.therasage.com and use code DARIN at checkout for 15% off     Find More From Darin: Website: darinolien.com Instagram: @darinolien Book: Fatal Conveniences     Key Takeaway: "Oxalates aren't inherently dangerous—your gut health, kidney function, and overall diet determine how they impact your body."     Bibliography – Research on Oxalates, Meat Consumption & Kidney Stones   Oxalates & Kidney Stones: Wang, L., Wu, J., Jiang, Z., et al. (2025). Dietary index for gut microbiota and its protective role against kidney stones. Frontiers in Nutrition.  Read Study  Calder, P.C., Kreider, R.B., McKay, D.L. (2025). Enhanced Vitamin C Delivery & Oxalates. Nutrients.  Read Study  Zayed, A., Adly, G.M., Farag, M.A. (2025). Management of Dietary Oxalates in Foods: Metabolism & Processing. Food & Bioprocess Technology.  Read Study  Emmanuel, O.K., Aria, J., Jose, D. (2024). Fermentation & Nutrient Bioavailability: How Cooking Reduces Oxalates. ResearchGate.  Read Study  Siener, R. (2025). Tea and Kidney Stone Formation: Analyzing the Impact of Black Tea Consumption. Elsevier.  Read Study     Meat Consumption & Kidney Stones: Loeb, S., Borin, J.F., Venigalla, G., Narasimman, M. (2024). Plant-Based Diets and Urological Health: The Role of Animal Protein in Kidney Stone Risk. Nature Reviews Urology.  Read Study  Feyissa, G.D., Bidu, M.N. (2024). Dietary Determinants of Renal Stone Formation in High-Risk Populations. ResearchSquare.  Read Study  Ahmad, R., Sarraj, B., Razzaque, M.S. (2025). Vitamin D and Mineral Ion Homeostasis in Chronic Diseases: The Link Between Uric Acid, Meat & Kidney Function. Frontiers in Endocrinology.  Read Study  Sharma, S.K., Gautam, A., Bhattarai, U., Basyal, B. (2025). Environmental & Dietary Contributors to Kidney Disease: The Role of High Meat Consumption. Kidney International Reports.  Read Study  Sangolli, A., Nerli, R.B., Ghagane, S.C. (2024). Dietary Risk Factors & Trends in Kidney Stones: Analyzing Red Meat Intake Among Patients. Medical Science – ResearchGate.  Read Study  

Episode in PortuguêsEpisódio em PortuguêsQuerido ouvinte,Como senti sua falta! A sensação de estar aqui postando isso é como finalmente voltar para casa. Fui atraído por outros caminhos e me deixei levar por luzes deslumbrantes, mas isso acabou. Como o filho pródigo, eu voltei, e depois de perceber que lá fora não é para mim, estou de volta para ficar.Falando em coisa boa, temos um episódio incrível em nossas mãos, uma verdadeira situação única. O próprio Marcus Scooby passou pela Holanda, mais precisamente em Haia, e nos presenteou com um seminário super enriquecedor na sede da Pound for Pound na Holanda.Tanto o Head Coach quanto o dono da academia estavam presentes, então decidimos sentar todos juntos para bater um papo sobre Jiu-Jitsu.Confira este episódio e já agradeço por todo o carinho!Grande OssFiquem abençoados.Amo vocês!Julio Dearest Listener, How I have missed you, the feeling of sitting here and posting this is like finally coming home. I have been atracted by others and i have been led a stray by dazzling lights, but that is gone now, like the prodigigal son i have returned and after realizing that out there isnt for me im back for good. Speaking of good we have a banger in our hands a true one of a kind situation.Marcus Scooby himself dropped by The Netherlands, Den haag to be exact, and give us a really insightful seminar at the POund for Pound Dutch Headquarters. Both THe Head Coach and the Owner where there so we decidd to all sit down and have a little chat about BJJ. Check out this episode and thank you already for all the love! Big Oss Stay blessed Love you all Julio Support the show

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Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is Paul Marden.If you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website SkiptheQueue.fm.If you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter  or Bluesky for your chance to win the books that have been mentioned in this podcast.Competition ends on 19th March 2025. The winner will be contacted via Bluesky. Show references: https://www.ajah.ae/https://www.linkedin.com/in/paul-griffiths-63432763/Kelly's final episodeThe transformation of Painshill Park, with Paul Griffiths, Director of PainshillWhat it really takes to launch a podcast. With Kelly Molson and Paul GriffithsPaul Griffiths has worked in the Heritage, Museums and Tourism world now for nearly 30 years.After spending 16 years working in various role for English Heritage, in 2012 he moved to the Mary Rose Museum as Head of Operations to oversee the opening and operations of the multi award winning museum, welcoming over one million visitors before in 2018 taking on moving to the Painshill Park Trust in the role of Director of Painshill. Paul spent 6 years there before his move in December 2024 to Ras Al Khaimah one of the seven Emirates that make up the UAE. In this exciting brand new role Paul is Chief Executive Officer of the Al Hamra Heritage Village, part of the Al Qasimi Foundation. Transcriptions: Paul Marden: Welcome to Skip the Queue, a podcast for people working in and working with Visitor Attractions. I'm your host, Paul Marden.Longtime listeners will remember my guest today, Paul Griffiths, when he was CEO at Painshill Park, from when he was interviewed back in season one by Kelly. In today's episode, Paul comes back to talk about his new role as CEO of Al Jazeera Al Hamrah Heritage Village in Ras Al Khaimah in the UAE. Now, I'm always interested in the first 90 days of people's experience in a job, so we'll be talking more about that and his for the future. Paul Marden: Paul, welcome back to Skip the Queue. Paul Griffiths: Hello. Thanks for having me, Paul. Great to be here. Paul Marden:  Long time. Listeners will know that we always start with an icebreaker question and our guests don't get to know that one in advance. I think this one's a pretty kind one. I was pretty mean to Paul Sapwell from Hampshire Cultural Trust a couple of weeks ago because I asked him whether it was Pompey or Saints and for political reasons, he felt that he had to abstain from that.Paul Griffiths: Testing his interest. I'd have gone Pompey at the time because that's where we live. Well, did live. Paul Marden: Oh, there you go. There you go. So you've moved over from Portsmouth. You're now in the UAE. Tell listeners, what is that one? Home comfort that after three months away from Blighty, you're missing? Is it proper English marmalade? Paul Griffiths: Do you know what? I've been able to get hold of most things, but I've not been able to get. I know people who cook properly, so I should be able to do this myself, but I haven't. Cauliflower cheese, one thing I'm missing from home, that doesn't sell it anywhere in a sort of pre pack or frozen form. I can even get hold of Yorkshire puddings in Spinny's supermarket, but I can't get hold of cauliflower cheese. Paul Marden: Can you get cauliflowers? Paul Griffiths: Can get cauliflowers. I'm sure I can make cheese sauce if I knew what it was doing. But you normally. I'm so used to normally buying a pack of cheese, cauliflower cheese to have in my Sunday roast. Paul Marden: Okay. So if I ever get to come out, I need to bring out a plastic wrapped, properly sealed so that it doesn't leak on the plane. Cauliflower cheese? Paul Griffiths: Yes, please. Yeah, absolutely. Paul Marden: So your last episode was actually. Or your last full episode was back in season one, episode 22. So five years ago and the world has changed a lot in five years, but most recently it's changed a lot for you, hasn't it? So why don't you tell listeners a little bit about what's happened to you since you were with us in season one? Paul Griffiths: Wow. Yeah, well, season one seems an age away, doesn't it, now with all the wonderful guests youu've had since on Skip the Queue, it's been a different program completely. But, yeah, no, well, back then I was at Painshill, were coming out of a pandemic and I remember, you know, Kelly and I were chatting over all the different avenues that everyone had gone and what we've done at Painshill and that continued brilliantly. And however, my life has taken a change in. In sense of where I am, but I'm still doing the same sort of work, so. Which is, you know, when our industry, and it's such a fabulous industry, it's great to stay in it. Paul Griffiths: So I am now over in the United Army Emirates in the Emirate of Ras Alhaima, which is the third biggest of the seven emirates that make up the UAE, behind Abu Dhabi and, of course, Dubai. So I was approached, God, nearly always, this time last year, about a call over here. Yes. My recruitment company got in touch and went through, you know, had a good look at the job description and thought, well, actually, we'll throw my hat into the ring. And applied, went for a series of online interviews with the recruitment company, then an online interview with the people over here at various departments within the Al Kassimme Foundation and the Department of Museums and Antiquities. Paul Griffiths: So, yeah, looking at this brand new job, which I'm now lucky enough to be in, I then was flown out in August for a round of interviews, met all the team. You know, one of those things that you later discover, the whole real four days was one big interview, although there was. There was a central one. But of course, everyone you were meeting along the way was being asked to feedback, And I love chatting to people and enjoying people's company. So actually went for dinners and lunches and all sorts, which was just a lovely four days and almost felt like a free hit in many ways, Paul. Well, this is going to be a brilliant experience. Paul Griffiths: If I don't get the job, I'm going to have a great four days in Rasta Taima, seeing it, meeting everyone, enjoying the time here. And, you know, the more time I spent here, the more time with the team, the more time, you know, going and visiting sites. I just became more and more that this would be an amazing job. Obviously gave my absolute everything, did loads of research, gave everything in the interview. The interview took a rather unusual turn. After the sort of hour and a half of questions and my questions, I was asked to leave the room for a short period. Not unusual in that sense because I was, you know, I wasn't just going to leave and go because obviously I was in their hands for four days. Paul Griffiths: But the doctor, Natasha Ridge, the executive director of the foundation, came out the interview and said, “Right, that's all gone really well. We're really pleased. We're now off to the palace for you to meet His Highness Sheikh Saud, who is the ruler of Ras Al Khaimah and on the Supreme Council of the UAE.” So I was sort of, I went to one of the small meeting rooms you. Now I know that. Now I know where I was, where I went. But at that point I had no idea. One of the lovely. There's a very much a service thing here. Paul Griffiths: So, you know, we have in the Heritage Village as well later we have a wonderful member of our team, Geraldine, who does lots of cooking, prepares stuff and just had a wonderful fish taco lunch because we're four hours ahead of you, of course, here in Alaihi. So, yeah, so one of the guys came in with, gave me an English breakfast tea and sort of, you know, sat there reviewing what, thinking what on earth was I going to be asked by His Highness. And then was put into one of the drivers and we drove up through Rat Sahma City, through into the palace, up the long driveway and there I was sort of eventually, after about 20 minutes, presented with. Presented to Sheikh Sword who asked me, chatted, asked various questions. Paul Griffiths: I don't think there could be many interviews that you end up with His Highness in the second half of it. You know, it's sometimes a presentation. Yeah. So that was. I was there for about half an hour and that's your time over and off he goes. And off I went back to then go and have dinner with some of the team. So it was a very surreal afternoon. Paul Marden: Being interviewed by royalty. But when you're not expecting that as part of the interview process, that must be quite unnerving. Paul Griffiths: I had a heads up that at some point in my trip I might meet him, but there was no formal arrangements. I had me had to get in a diary. So it hadn't even crossed my mind that's what was about to happen. When I was asked to leave the meeting room, I just thought maybe they wanted to come back with more questions or, you know, say I hadn't gone well, whatever. But, yeah, no, that was the. I took that as a good sign. I thought, well, actually, if I'm being whisked up there, the interview must have gone relatively well because I'm sure they would present me to shake sword if it hadn't gone so well. Paul Marden: Yeah. You'd hope that he would be towards the end of the cycle of the interview round. Paul Griffiths: Yeah. Paul Marden: Not doing the early sifting of CVs. Paul Griffiths: No. He certainly had seen who I was because he asked me some questions about where I'd worked and. Okay, things like that. So he'd obviously seen a CV. He's a very. I mean, I've met him subsequently a few times. I've been fortunate to be a dinner hosted by him a couple of weeks ago. But he is a very, very intelligent man. Works really hard. I mean, work. He, you know, for him, he spends every minute working on the emirate. He ruled, he. He's the ruler. But he's almost a. It's a sort of combo, I guess he's all Prime Minister at the same time as being the ruler. So he is constantly working. You know, I'm really committed and I'm lucky in many ways that where I am working at the Heritage Village is his real. Paul Griffiths: One of his real pet projects that he's really driving forward. So, yes, we come with sort of royal. Royal approval, if you like. So. Yeah. Paul Marden: Excellent. So I. I've not been to the Emirates before, so for those of us that have not been, tell us a little bit about Ras Al Khaimah, of course. Paul Griffiths: Well, Ras Al Khaimah is one of the quieter Emirates mentioned. Sheikh Saud there, he's really driving a sort of, you know, a sort of agenda of bringing in more tourists. But he wants to use culture and territory as part of that. So, you know, it's a more relaxed, low level, if that makes sense. It's not Dubai, it's not full on, it's more relaxed Emirate. It's relaxed in cultural and many of the ways it's not, as you know, some of the other Emirates are, for example, completely dry. Ras Al Khaimah has given licenses to hotels and big restaurants in hotels for serving drinks. And there are a number of sellers where you can purchase for your consumption your own home, whereas Sharjah, you can't purchase any alcohol, for example, so it's a bit more chilled like that. It's a lovely place. Paul Griffiths: We're very fortunate to have the heavier mountains go through the far side of Ras Al Khaimah. So where I'm based is more on the seafront but then not, you know, I can see the mountains behind and there's a number of drives up into the mountains which are absolutely fabulous. Up to the Jebel Jais, which is the highest point in the UAE, we have the world's longest and fastest zip wire. I have not gone anywhere near that yet. Goes up to 100km an hour and is the longest over from the top of the mountain, whisking you off to the other side. I think it looks terrifying. But my. Paul Marden: I'm more interested in cables that take you to the top of the mountain. Maybe with some skis on my feet than I am attaching myself to a cable and going down the mountain. Doesn't sound like fun to me. Paul Griffiths: There's a toboggan ride as well up there as well.Paul Marden: Oh, I'd love that. Paul Griffiths: So that's the toboggan ride's on my to do list when the family get off, I'll save it for then and take my son Barney on that. But you know, there's all this sort of venture sports up on the top of the mountain and driving up there is remarkable. They put a proper road in. It's not the scary driving up the Alps, terrified what's going to come around the other corner. It's very like driving up a road, you know, normal sort of dual carriageway, two lanes each way and then right going through the mountains to the other side to one of the other Emirates for Jazeera , for example. So you're over on the Indian Ocean side Gulf Vermont. That road is just beautiful. There's no traffic on it, you know. Paul Griffiths: So Ras Al Khaimah is only about an hour and hour to an hour and a half from Dubai airport. And Dubai is a sort of people go to Dubai in the same way that we, you know, you'd go to London, I'd go to London when I was in Port Soviet, we would. It's now, you know, it's not considered a. There's always someone from work who's in Dubai every day almost for some reason. So nipping up to Dubai, I was like, I went to a dinner there last week and you know, it just seemed very normal that he jumped in a car and drove up to Dubai and came back that evening. Whereas. Seems remarkable actually to be doing that. But yeah, so because of where we are, Abu Dhabi is about two and a half hours away.Paul Griffiths: And we are the northern point of the Emirate, So we border on to Oman, split into a number of areas. Again, I didn't know any of this till I got here, but there's a part of Oman that's at the top of Ras Al Khaimah. And so, yeah, so it's a beautiful Emirate with nature, with mountain areas, which does get a bit chillier when you go up the mountains. I looked quite silly in my T shirt and shorts when I went up there on a Sunday afternoon. People were going past me like they were going skiing. You know, people wore coats and hats and looking at me as if I'm really daft. But I was still. It's interesting that because it's winter obviously everywhere here at the moment and at home, but it's. Paul Griffiths: People here are often telling me it's a cold day when I'm still standing. I still feel really quite warm. But yeah, finding that sort ofPaul Marden: Talking 30s at the moment for you, aren't we? Paul Griffiths: Yeah, it's a little bit. The last couple days have been down in the lower 20s, really comfortable. But when we last weekend, people were getting a bit nervous that summer had come very early because it was hitting the early 30s last week. So I don't know how for me, when we get to August, when it's in the mid, late 40s with real high humidity, I think I'm just going to go from aircon building to aircon building to aircon building.Paul Marden: I am such a Goldilocks when it comes to that sort of thing. Not too hot, not too cold, it needs to be just right. So I would definitely struggle in that kind of heat. Look, let's talk a little bit about where you are in the new job. So you've taken on the role of CEO of Al Jazeera Al Hamra Heritage Village. So tell me a little bit about the village. Why is this village so historic? Paul Griffiths: Well, it's a really interesting one, Paul, because it is very important, but it's not that old. And that's why what coming to me about making it more alive is something that's going to be crucial to us. So the village has been lived in for many years. It was a pearl farming village. So most of the people who worked here were doing pearl farming, which is pretty horrible job to do. You were, again, learning about this. You were jumping off boats, going to the ocean depths for up to three to four minutes. No protection really, apart from a very light shirt and some little bits on your fingers. But actually you're nothing on your eyes. Paul Griffiths: So you're having to look through the salt water, find the pearls come up and they were going up and down sometime 15, 16 times or more a day. And there's a fascinating exhibition in Dubai at the Al Shindagha Museum which really does focus on how this worked and how these guys were living. So, so it's a real. So that was the village. So the village had that, it obviously had then had fishing men, merchants making boats, merchants selling, trading wares. And Ras Al Khaimah has been quite a strategic part as all of the UAE really for the sort of trades coming from the Middle east and out into the Gulf. So the villages was being lived in up until the very early 70s. Paul Griffiths: Up in the 1970s the Al Za'abi tribe who were based here were offered I guess a new life is the only way to look at it in Abu Dhabi with new jobs, with land, with housing and it's just a better way like pearl farming was now being done so much cheaper and easier in the Orient in Japan mainly. So that was, that dropped away. There wasn't the other merchant trading going on. So actually the oil boom basically led the tribe to almost one up sticks and head to Abu Dhabi. And in many ways good story because we're still in touch with quite considerable amounts of the tribes people who were here. Lots of the elders have done wonderful oral histories, videos talking about their lives here. But this village survived as just fell into ruins, but actually wasn't developed. Paul Griffiths: And where it becomes important is this would have been what all of the Gulf would have looked like before the oil boom. The UAE wasn't a wealthy nation before then. You know, when I went up to Dubai and spent some time at the Etihad Museum, which is based around which Etihad Union is the not Around Man City Stadium should point out very much around about how the UAE had come together and how, you know, so it wasn't the wealthiest nation, but actually they discovered oil. They then brought seven Emirates together. It then has flourished in the ways that we now know what Dabi and ifwe looks like and even Ras Al Khaimah in some parts and really quite glamorous. But this village survived. Paul Griffiths: So although it fell into ruin, all the other fishing, farmhome fishing, pearl farming villages across the Gulf had become, just got destroyed, knocked down, you know, turned into hotels and high rises. And actually when you visit the other Emirates, lots of them are now recreating their historic areas or re purposing some of the historic buildings and they're doing it very well. In Dubai, Sharjah has actually completely rebuilt. It's what it calls the Harp Sharjah, which is. Which was its historic sort of areas, but. Paul Marden: Right. Paul Griffiths: But this survived. Many of the buildings had fallen into disrepair. And what we've been doing for the last few years, as the Al Qasimi Foundation and the Department of Antiquities and Museums is restoring a number of these buildings, we've then sort of gone into a sort of activation so you can walk around. So we've got, you know, carving now. Only a year ago it was mostly sand. We've now got a path going through it, so you can walk in. And the job that I've really been asked to do initially on arrival here is to really push that activation forward and really look at my sort of. What I've done in the past and what we've seen other places do and think about what can we do to bring this bit more to life? Paul Griffiths: Because it's the sort of storage village is around the 1970s. Well, it was abandoned in the 1970s. Well, you know, for us from the UK, from lots of other nationalities, actually, something in the 70s isn't very old. It's in our lifespan. You know, we are looking at this going well, actually. So when I was talking to a lot of. So RAK TDA's basically visit RAK tourism authority. So they are really supportive in wanting to push Al Jazeera Al Hamra Heritage Village, which will from now on abbreviate to AJAH to save me. Keep saying that. Long tanned. So they are really keen that we're doing more stuff. So why would a tourist want to come? What is there to see once you're here? Paul Griffiths: On top of some abandoned and now beautifully restored houses, mosques, you know, things that you would have expected in a village of, you know, a thousand or so population, 500 houses, you know, so more than a thousand people, really. So that's the sort of plan in that way. So in many ways I've got a sort of blank canvas to play with. But, you know, money's not unlimited, so it's about. So working closely with local communities, working with, you know, local traders, looking at what could we bring into the village on the back of the art fair. I know we'll talk about later, but it's, you know, this has been a. This is a real challenge for me to. How do I take this sort of place forwards.Paul Marden: In my mind's eye, we go to the Weald & Downland Living Museum so open air museum, lots of houses recreating life through the ages. Is that the sort of experience that I'm going to get if I come to the village of I'm going to see the properties and I'm going to see this previous way of life come to life in front of me?Paul Griffiths: Well at the moment you'll see you just see in the houses and the buildings but you're walking around looking at historic buildings but we have got a number of the houses we've put in. Each video is at the moment showing the audio visuals so you can walk around and listen to members of the tribes chatting about their youth and what's happening and you can see the buildings in real life. I guess what I'm looking for this is telling the story a little bit of the village which we don't initially do that well at the moment that's no criteria. Yes, this is what we need to do going forward. There's been several stages of activation When I came last August part not many the paths weren't all finished. We didn't have anywhere for visitor services to be at the front.Paul Griffiths: We only had a very small sort officey area which has now been built up to where I'm. Where I'm sat today. So I think what you're going to get is a multi as a blend of traders who will be in our suitcase. The Souk is fully restored sooke and shopping market area so that's my first point is to move some people in there. So I've already got a goldsmith and move to her studio in got some handicrafts we've got some textile people moving in the. Paul Griffiths: The main gallery of Nassau Heyman Design Gallery which is the one big gallery where artists can go is going to have a sort of satellite shop if you like not shop a satellite so there will be pieces of work there are in here with their little souvenir store which they sell because they get people a lot of what the design gallery does is making souvenirs of Ras Al Khaimah that are all handmade so quite special gifts. So what we're hoping is tying up with our local hoteliers who many of which have not been so it's bringing them in and they need something more to see to send their guests here. Paul Griffiths: So you know talking to some of them over lunch when I hosted some of them on Saturday it was a case of you know actually, can they send their clients and say, you can do all your holiday shopping because at the moment they're sending people to the shopping malls which are just, you know, nice, but actually merchandise them to go to a heritage village, get that experience of what the golf would have been like and bags of shopping at the same time. Paul Marden: So who doesn't love a. A museum gift shop at the end? So, you know. Paul Griffiths: Exactly. And we don't really have that here at the moment from an Al Jazeera perspective. So on my plan for this year is to put in. We've got an info booth, as it's called at the moment. It's not a world. It's not the best customer service friendly. It's like a caravan but with some windows. And yeah, it's probably a better. Now it's got air conditioning. Yes. But it doesn't work very well for customers. You're trying to talk through little windows because you can only have small windows to keep the air con working, not have too much open to. It's just passing out. Paul Griffiths: So, yeah, so I'm looking at building this summer, hopefully. Fingers crossed, touch wood, a visitor welcome centre, which is something we're really pushing along with, which will be lovely because that will be that proper visitor welcome with a shop with an induction into an introduction. Sorry, into the Al Jazeera story. And then let people go. And then when they get to the far end, they'll be the souk full of. He says again, hopefully slowly filling them out, but full of traders and local craftspeople and people who are. Even if they're not originally local, they're based in rack, so they are considered local. The UAE is built up of a lot of expat population. When I say expats, I mean just English people from around the world. It's a really accepting, welcoming community. I've been really. Everyone says hello to you as you're walking into the supermarket shops. There's no. Whoever they are where you're from. Paul Griffiths: Everyone's talking to each other because the local population know they've had to bring people in because there's thousands more jobs than there are Emirati population in Ras Al Khaimah. So, you know, it's always been. And when you look at the foundation of the UAE, it was about, we will need to bring people in to bring this. To build this nation with us. So, you know, it's been always a sort of welcome and melting pot of different people. Paul Marden: Yeah, amazing. Look, you mentioned when we had our initial chat. You've been there now three months, you've been doing lots of visiting of other attractions. Because I think you said to me, which I thought was quite interesting, that you were. There's lots that you bring with you from the UK in your experience, but there's lots of best practice and good practice happening within the Emirates already. So you've been kind of going out and visiting a lot of cultural venues and attractions in the Emirates. Tell me a little bit about those. Paul Griffiths: Yeah, so it's been a minute of a manic last month in February, because we've had the art festival. I know we're going to keep hinting at it, we'll get to it at some point, but when I've had some time away, what's been fabulous, it's just sort of. And I think as well, because the family aren't here in my own at the moment, said, “All right, I've got some time off, let's go and explore.” Yeah. So I've sort of driven across to Fajera, spent time in Sharjah and took myself up for a weekend in Dubai, which was fantastic. Booked a very reasonably priced hotel and just spent a weekend flowering around everywhere and just really immersed in my. So and only scratch the surface. There's so much more to see. So, yeah, so I've been going and looking at. Paul Griffiths: Well, you know, I don't want to do something that's not. There'll be alien to, obviously, the culture here. And that's been really. What's been great fun in the last few months is it's not just going into a new job, you know, and learning that. It's actually been a terrifying, at some points, fabulous experience. I was learning new cultures, new working lives. You know, things are working. It's done very differently here. You know, there's a different hierarchical process we have in the UK and permissions are needed in different places. And that's not. I'm not saying any of this is a bad thing, it's just learning those different things. So I've been learning all these different cultures. You know, we're just coming into Ramadan, which I've had no real experience with before. And that is. That is a massive thing here. You know, it's the month. Paul Griffiths: Every billboard you go past is someone trying to sell something for Ramadan, whether it be a new chest of drawers, you know, your family needs this new dining table for Ramadan. It's a bit like, you know, you will see at Christmas at home, everyone catching on, you know, IKEA will be saying, new table and chairs for Christmas. You know, it's. It's not. It's a sort of different repeating itself. You know, those sort of signs you have around the supermarket. Christmas back home. They're all up now in supermarkets here for Ramadan. Paul Marden: Right. Paul Griffiths: Encouraging what people are going to buy for when they break the fast at sunset Iftar. So, you know, so it's all sort of promoting. You need this for. So it's a real. We're going to a massive thing. And that's been a real sort of learning, cultural thing for me, which has been great because actually I've always enjoyed, when I'm traveling, learning about other cultures, you know, it's always been for me, I always try and visit museums, galleries, learn about the place I'm at. And so actually living somewhere and learn about someone who's been. I think it's added to the fun of the experience. But back to your question. Paul Griffiths: Yes, I've been traveling wherever the possibility to start to look at other historic venues, looking at where they've, you know, restored historic markets and souk areas and what sort of things are going in there, what are people doing there. Up in Dubai, there is a place called Al Shindagar Museum, which is where they've. Some of the historic buildings that have been saved by the creek of Dubai have been turned into the most amazing series of museums, is the only way I can describe it, because each house is a different gallery or different theme. So you have the story of the creek being built up, the story of Dubai seafarers. There was a faith and. Faith and religion room, talking about Islam and different cultures, how that's worked around Dubai. Paul Griffiths: Dubai being built up as a city, lots about the rulers and families, but every house you went to is a different place. What was so impressive there from a visitor experience perspective was the training that Stafford had was sensational. You know, you go into someone, you think they're obviously being managed really well because obviously this is. You don't just train. So obviously someone oversees this really well. But clearly the training, everywhere you went, the customer service was exceptional. People coming out from behind counters, giving you introductions, making sure you had everything needed, you know, as you were leaving. Have you got any questions? All those things we try and all have tried to teach over the years, and in many ways we've all been different levels of success of that. Paul Griffiths: But what was amazing was they also got the security guards in on the act as well, because there's a real culture here that there's a separate, they're secure, they're very different. You know, there's, we've got them here, they're in very much brown security, clearly marked, you know, protecting places. But what they've done there is they had clearly trained those security guards as well, because every security guard you came across was getting in the act of chatting to visitors, even if their English wasn't brilliant, they were really keen to direct you to the next. Come this way. So the next place, oh, you finished that room, you must go upstairs. And you know, that sort of. Paul Griffiths: And whether they, you know, really just said, look, you can have a much more interesting day than just standing, staring at people walking around. You can actually chat to visitors from around the world and get talkative. And I just had the most amazing. I ended up in this museum for over five and a half hours or something silly like that. And I thought I was going to be there an hour because it was priced very reasonably. You know, when you judge a museum on, well, actually I paid this, I'm probably going to be here for that amount of time. And actually it was just, you know, I found myself stopping for a coffee, stopping for lunch. But I was so impressed by the way the staff interacted. Paul Griffiths: They also had a number of cultural local guides as well, who really were, you know, in the full sort of Emirati national dress, but wanted to press on. This is where. This is what I'm doing. So I've some, you know, I traveled across to Fujairah every week and was in a, an old, what was the ruler's summer house. And the guy, and the guy who ran it just took me on a tour. I didn't ask for a tour. He just said, would you. Well, he said, should I take you around? Yes, please. And we had this great hours experience as he was just chatting about all the rooms. And I think people here are very keen to share their culture and their heritage and very welcoming. Paul Griffiths: So, yeah, so I've done quite a bit traveling around the other parts of the UAE. I can't go out of the UAE because I've only got a hire car at the moment, so I can't go out to Omar, that's on my list. You get yourself a car. I can travel north of the border into Oman and explore that. But for now, seven emirates to. So no shortage of places. And I've not been up to Abu Dhabi yet, so still with that on my list. So yeah, Paul Marden: Wowzers. Okay. So I guess, and this is completely, what would I feel like if I was in your position of going to this new country, immersing myself in this relatively new place that you're leading? How do I say this without flattering you? You were a well connected guy. If I went to events, everybody knew you. You had this wide network of people having worked in the UK in the attraction sector for a long time and you've now jumped over to the UAE. What's happened to the network? How does that feel? I mean it must feel slightly kind of worrying or nerve wracking. What have you done to build the network in this new place? Paul Griffiths: There's a number of points to that. Right, so let's answer in a few minutes. So the world's a smaller place so I'm still occasionally having teams call zoom calls with really close ex colleagues, friends, you know, I'm sure, I mean I always say I'm sure but everyone keeps saying, “Oh I'm really loving the journey so please keep posting. So I am going to keep posting and probably going to start to annoy people after a while”, but the feedback so far is everyone saying we're loving the journey and following you with it and feel like we're on the journey. So I will carry on. I'm sort of keeping writing stuff up and sharing it and also I don't know how long I'll be here for. You know, probation is massive over here. I have to keep my fingers crossed. Paul Griffiths: I pass probation which is a six month period because it's a real right the UAE all not just off and across the UAE. It's a real big, you know, much more than at home, much more structured. On day one was given a series and this isn't a bad thing at all, a series of probation tasks, you know, around reports that are around other historic parts because the job that I've come over will eventually evolve into a wider heritage role. But at the moment the real focus is on Al Jazeera Al Hamra, which is great. Get one site, get it going, then see where we go next. So I think I'm still connected to lots of people back home. I'm still looking, seeing everyone's posts and enjoy. Paul Griffiths: I mean my usual jealousy of not being part of the ALVA network anymore as they're all having that great time in Belfast in the last couple of days and seeing everyone's post, not just one or two, but everyone you know, Bernard down with you know everyone's post. I wish I was there with them.Paul Marden: The FOMO was real. So I had Andy Povey in the office with me yesterday and we're both saying the FOMO about that ALVAe vent was very real for both of us having. Paul Griffiths: Having spent. You know I was at the Mary Rose few years where we joined ALVA and go experiencing those council weeks and knowing just hey how much they are great for networking A. You get very spoiled because every host wants to really show off what they can do and I think the Titanic always do that because we go there before for a council meeting but it's. Yeah. So you still see this stuff. So it's still sit home and there's still people I can reach out to.Paul Marden: Of course.Paul Griffiths: If we need to and I'm still calling on people things, you know, different projects we're doing here. But then again it's about slowly building up that network here and I think there's a slightly. You know, there's a. Within Ras Al Khaimah I've started making connections with lots of other people in the Heritage world and. And outside that. So we're already, you know, connecting up with different people from different parts of Ras Al Khaimah, the work we're going to do moving forward and for me I think it's been just a. I'm sort of still pinching myself I'm here and that sort of. So many things keep happening and you know. The weather's been gorgeous because I've come out of a grim English weather to this quite nice winter here where it's mostly been late mid-20s. Paul Griffiths: You're in she and shorts when you're off duty. You know, there's other things. The thing that really surprised me is how smart actually the dress code is for business over here. Paul Marden: Okay. Paul Griffiths: So I had to sort of all the usual brands that from home Mount Marks is next everything here so you could order online and get it delivered quite quickly. So I had sort of came out of one wardrobe thinking I was going to be far more in polo shirt and linen trousers are sort of very sort of summer at Painshill look, you know outdoor. But actually yeah my colleagues are still. Because of the aircon atmosphere. Lots of colleagues particularly in the head office are in suits. A bit like where I would have been when back in my London days. When we're in the office you were in a shirt tie. So yes, I had to sort of buy A back home wardrobe almost once I got traveled out with very lightweight clothing. So yes, it's a bit different in that sense. Paul Marden:  Yeah, absolutely. Let's talk a little bit about life as an expat. How have you found the transition? Paul Griffiths: Fine so far. I say there's lots of bits around work and practice and you know, no amount of inductions will be able to help you on some little faux pas you can make about not realising where you need approvals for staff. And obviously coming from the. For the last six years of being director of Painshill and only from feeding into a board of directors, board of trustees who we'd see quarterly and you know, I chat to the chairman every week. There was a lot of me sort of making those sort of decisions instantly was here, you know, particularly as were part of the foundation and we are representing Sheikh Saud as his name's in the title of the organization now, making sure we're going through those tick sheets. Paul Griffiths: You know, if I want to do anything that needs to spend more money, that's out budget, that is going to his Highness to be signed off. So any projects we're doing, we're needing to make cases to the highest man in the country to actually get those, you know, sign offs and things. And I'm not, that's not a bad thing. But you know, it's just that from an expat I guess it's getting used to. Everything's available here. Not the big supermarket up the road sells Waitrose and Marxist products and has a room at the back for non Muslims where you push the button, door opens, it's like a little bit of a naughty boys room. Paul Griffiths: You push back door open, slides you walk in and there's the pork heaven, you know, there's bacon, there's pork scratching, patays, you know, all because it's a real, you know, it's not just there's so many expats here, particularly from the Philippines and stuff who obviously pork is a big part of their diet. So yeah, that's available. I said earlier on there's cellars where you can pick up a great beer or a couple of glasses of bottle of wine or whatever you want. So actually it's not that I found myself flying into this really different world and I'm not really. Paul Marden:  It's a melting pot, isn't it? Paul Griffiths: Yeah. And I'm not someone who's ever been since very young, you know, going off to nightclubs or anything like that. But if you wanted that There is that. The hotels. So actually, if you're a younger person coming out and you wanted that nightlife, the hotels, particularly on Margin island and Minnal Arab, the tubing hotels have really nice restaurants, fully licensed clubs and stuff. But, you know, actually I found sort of the work is busy. Everyone's, you know, lots going on, actually, just going back to, you know, I was in a hotel for the first two months, which wasn't a dreadful thing because it was an apartment hotel. So, yeah, I had enough and now we've moved. I've moved into a villa ready for the family. Come out hopefully in about a month's time.Paul Marden:  Oh, that'd be exciting. Paul Griffiths: Yeah. So that's nice. So we've got the back onto the golf course. It's quite, you know, it's a nice place to be. It's going to be nice and, you know. Paul Griffiths: Yeah, so I've not struggled adapting because it's not. It's not that, you know, normally I've got a wonderful team here, Asia, you know, so with one Emirati and some Filipinos and other people from around the. From around the world. So that's been nice. And it's melting pot of learning their cultures as well as the local culture and. Yeah. And then they eat rice with everything. So it's. Yeah. Every lunchtime there's a bowl of rice, big bowl of salad in the main course and there's me pouring on the one on the salad, everyone else on the rice. But, yeah, it's been great, Paul. I mean, I can't. It's been one of those. Every moment you think this is just a great place to be. Paul Marden: Good. Let's go back to Al Jazeera and talk a little bit about some of the events that have been going on. So I know you're coming to the end of the Ras Al Khaimah Art Festival. Tell me a little bit about that and how well that's gone. Paul Griffiths: It's been brilliant. I know. I had no idea what to expect. First time for this. So this is the 13th International Art Fair. It started off back in the small museum back in the city of Central Town, moved to here, I think, five years ago is what I'm saying, and slowly grown every year since then. So this is the biggest one we've done, really. Lots of massive sponsors on board from across the Emirates, actually fully supported by His Highness, who's been here at least four times, if not five, since we've had the vessel. He was here at the opening ceremony for the big launch, you know it was, and it was like a proper opening ceremony. Paul Griffiths: Everyone sat round with a band and speakers and you know like not quite Olympics but you know it was a proper event. This is the opening of it and it felt like a big event. Yeah. All my female members of my team had, were given time off in the day to do hair and makeup. It was proper. Everyone looked, everyone looked the business, it was lovely. You know everyone was scrubbed up from the maintenance team to, you know, our executive director looking fabulous in a brand new dress. You know it was really was. No, I've had a new suit, I got a new suit for the occasion. Paul Griffiths: So yeah, it was a lovely evening and then it's rolled ever since and for me it's been wonderful because I've seen people in this village which has been quite quiet since I'd arrived and it's sort of been okay, how are we going to get this? But actually clearly putting something on has attracted a complete cross spectrum audience. So you know, we have people coming in, absolutely fascinating, obsessed with the art, beautiful and it's artists I should say from around the world. It's all exhibited outside or inside the little houses. So you know lots of the pieces have been blown up quite big and quite impressive. I mean do look at it on the website, you know people, you know if you go to ajah.ae you can then click on from there.Paul Marden: We'll put the links and everything in the show notes so people be able to find that. Paul Griffiths: It's been, but it's been, for me it's been fabulous because we've seen so many people in, you know I was, you know, we've had, we've got pop up restaurants so this won't mean anything to people back home but the restaurant called Puro P U R O has a restaurant at the top of the mountain at Jebel Jais. Really almost impossible to get booking, you know you have to book months advance for lunch or dinner. It's the place that everybody, both locals, internationals and tourists want to see and often frequented by his Highness. They've got a pop up restaurant here which just is fabulous. Paul Griffiths: They we've had a lovely couple, Kelly and Paolo in running a restaurant called Antica which is a sort of the chef's Italian Paolo but he's lived in Australia so it's a fusion of Australian middle Italy, sort of historic villagey type cuisine with an Emirates twist. But you're just served four or five courses without there's not a menu. It's not a restaurant as such, so it's sort of a sharing experience. But you know, the food is amazing. So I was fortunate to have dinner. Well, I've actually been fortunate enough to have dinner in Antica twice and lunch there as well. But one of the dinners I was then wandering around the village about 10 o'clock at night was full of people, you know, families just. Paul Griffiths: There is a different culture over here that people do more stuff in the evenings because of the temperature and a different way of life because the local people aren't obviously, for obvious reasons, down the pub on a Friday night, they're doing stuff with the family and you go past cafes and even outside of the village, you know, 9, 10 o'clock on a Friday night, they're full of people sitting very beautifully dressed in their finest, drinking coffee and eating desserts. That's a big thing. People seem to love coffee and desserts. Paul Marden: Okay. Paul Griffiths: But, but then of course it's because because of the heat most of the year we'll spend more time indoors resting in the day and then ready to go out at night and do some more stuff. So yeah, so we've had this sort of here in the evenings. It's really fun. What was interesting is our hours for the festival were meant to be midweek. So Monday we always close. Tuesday to Thursday we're meant to be open till 6 o'clock and then Friday, Saturday, Sunday open to 11:00. Often struggling to get people out then the first night. So the Tuesday night was the first night. Medusa goes at 6:00. 5:45, I had a queue of at least 40 people trying to get in. So we just had to make an on the hooves decision. Paul Griffiths: We're going to stay open later. And then we just opened till 8:00 in the midweek. We didn't want to push it too much because of obviously from the staff welfare perspective, an hour's work. But actually that first night were just. Myself and Sikrat, who's the director of the festival, Emirati. Wonderful. Emirati has been my cultural bodyguard in many ways because he's been the person, my go to person for what should I do here? What about this person? How should I do this? So Spencer Crouch just stood there. Look at this crowd. We both just said, “Well we can't turf them away. This would be daft.” So yeah, so we've had. And we've had about 40, 000 visitors will have come through the door by the end of the festival in 28 days. Paul Griffiths: The artworks then going to stay up in place for Ramadan. So we'll be working different hours again during Ramadan and this is the first time Al Jazeera will ever do. Has ever done anything special for. Because before now it's just been a come and visit, walk in, do what you like, leave now. We're trying to structure that visitor experience. So we're going to be for Thursdays, Fridays and Saturdays, because Thursday's the sort of Friday night in many ways. Because a lot of people have Fridays off here. Yes, because of the day of prayers and so a lot of people in Ras Al Hamah go to Dubai and Abu Dhabi for work. So Thursday nights they'll travel back. So actually we're going to be open till midnight on Thursday, Friday, Saturday for Ramadan. Paul Griffiths: So people will break the fast with the families and then they want to do the sort of head top of activity. They've now got food back in them and an energy source. And out they come. So again, first time we've done it, hopefully see numbers with the artwork will still be in place. We're then working on some different options around cuisine, food, coffee and hopefully get some musicians in as well, just to give a bit of an atmosphere. But it is a holy month, so it's not. It's not parties, but it's enjoying the family. Paul Marden: Yeah, absolutely. So what does the future look like for the Heritage Village and for tourism and attractions more generally in RAK? Paul Griffiths: I think for RAK itself, we're trying to bring more tourists in then trying to get the most hotels. Interestingly, as they had a lunch with five of our local big hotels at the weekend using. Using our Antico restaurant, this is excuse to have another lunch there and invite some people in and just take on their views, which is great. So just chatting and getting their thoughts on it. They were saying what. What happens in Iraq a lot at the moment is people are finding the hotels through travel agents, through, you know, searches. I know when were looking before I came out here, I know Ras Al Hamra came up on a Thomas Cumbin telescope. Yeah, similar. What am I thinking of? Probably Tui, I guess, or someone like, you know, someone like that. Paul Griffiths: I was doing a search for when went to Canary, but up came Ras Al Khaimah as a hotel and what they were saying. A lot of people will book that and have no idea really what Ras Al Khaimah is, other than it's part of the UAE. Some people think it's part of Dubai, you know, actually, because it's not, they don't realize it's seven emirates, etc. So a lot of people are booking their sort of tourists, their hotels. Our job is to try and then get them out and attract them to do other stuff. So there's lots of adventure tourism going on at the moment. We talked about the zip wire and lots of hiking, walking, camel rail, camel riding, you know, trips to the desert where you can zoom around in 4x Fours and go karts and stuff. Paul Griffiths: So from my perspective of the Heritage village is about bringing it more alive, bringing more people in, promoting it, more linking up with these sorts of hoteliers, concierges. And this is really early days for us because this has always been sort of slightly done but not really pushed yet. And sort of listening to what their advice is and seeing how we can act upon it, you know, and what sort of stuff we can take forward because, you know, there's a lot to be done. And there's lots of other heritage sites across rat about 90 on the list of actual heritage sites. And some of those are real ruins that you're never going to be able to do anything with. Paul Griffiths: Those sort of English Heritage free sites, you know, the ones you stumble across with a little brown sign and you pull up with a lay by, have a potter around and off you go without seeing anyone. There's a bit like that. But then there's a number of sites that will work well with some activation. You know, we've got Dyer Fort, which is on the World Heritage site tentative list and we're working on projects to slowly take that forward to World Heritage status. Touchwood because it's a really important for, you know, and it's perfect for visits. You climb up to the top, you get the most gorgeous views. You know, really is a gorgeous little site. So more interpretation, more things there is what's needed. But you know, again, this is all early days. Paul Griffiths: So it's all about sort of, you know, each day's excitement. What can we do, what can we push forward, who can we talk to? And what's been great is as the festival's gone on, more people have been coming and chatting to me. Mine have become more, well known. That sounds wrong, goes back to your sort of earlier question about, you know, people are sort of learning about, oh, this person's here now. Paul said, although people can call me sir or Mr. Paul, which is fine. I can deal with that. Keep saying now, people, I keep saying, please don't call me sir. You really don't need to. But it's so culturally great. But Mr. Everyone see everyone externally, she's called Mr. Paul, so I can put up with that. But I was there. Although when we host his. Paul Griffiths: His Highness hosted dinner that I was invited to, I then got even pushed up to His Excellency, which was a title. I want to go. Paul Marden: That's quite nice. Paul Griffiths: Yeah, I love that. Apparently. I always thought that someone else I knew was his title. His Excellency was part of the family, but actually it's. Once you get to a CEO director level in royal that circle, you immediately become His Excellency, so. Paul Marden: Well, there we go. I will correct myself in future communications. Paul Griffiths: Please do. Yeah, but I thought it was wonderful. That's why it's just been lovely, the funny comments coming from people back home saying, oh, well, I've amended my entry in my phone to now shake your he status. But yeah, so. But there's a sort of cultural things. It's just. Okay, right, lovely. That's fun. Paul Marden: It's been a whirlwind for you. It's been really interesting actually, talking about it and understanding more about. About what's happening there, about how exciting it is, this huge opportunity that you've got to make a something out of this beautiful historic village and then that, you know, the remit will grow from there. So I think. I think this has been lovely. We always wrap up our interviews with a book recommendation and you've had this privilege once before. So have you run out of recommendations or do you have something ready for me? Paul Griffiths: Well, I was going to recommend the Red island, an Emirati story, because it's based on Al Jazeera Al Hamra, but I thought that might be a little bit too niche. This guy. So, again, little things have come across. This guy's written a book, Adil, and he's going to be coming to Al Jazeera to do a book reading signing. These little opportunities. I have read the book, I promise. It was actually fascinating because it's all about local culture. It went off in a number of tangents, but actually from a point of view of how the Emirati local culture works and families, it was actually quite a really good induction. But now I've decided to go with a more book for management or book for running. And I don't think anyone's given this before, but if they have, I'm nervous. Paul Griffiths: But this book, Fish!, which is one of my favourite books. I've actually launched this as the Al Jazeera Book Club for the spring. So all the team have a copy. Book clubs are massive over here for work. Every department has one here in the foundation. So this book, Fish, is based around the Seattle fish market. My colleagues who've worked me in the past, both. I can hear them groaning now because they've forced everyone to read this, but it's basically around having fun when you're at work. And it talks about the story of the Seattle fish market, how they were just flogging fish, but actually one day decided, we need to liven this up. We need to want to be here. So introduced, sort of involving the crowd, fish flying through the air. Paul Griffiths: But It's a more of a story about a woman joins, it moves up in a company into a department that no one's been able to manage. She gets to the bottom of using the fish market. And it's just a really fun, easy reading book. And so I recommend it to. To listeners and viewers. Paul Marden: That's brilliant. So listeners, if you would like a copy of Fish,Paul Griffiths: It's quite a cheap book as well, Paul, so please, you have to give one away. So it's not too much money. It's just 9.99 in the non fiction section. So, yeah, cheaper. Paul Marden: Bargain. Bargain. That's the trouble with. So I've been doing a few live events where we have panels, four people with book records, recommendations. That's going to bankrupt me. No, not today. We got a bargain this time. So I like this. Yeah. If you'd like a copy of Fish, if you'd like a copy of Paul's book, head on over to Bluesky and when Wenalyn posts the show note, go over there and repost it and say, I want Paul's book. And the first person to do that will get a copy of the book. Paul, delightful as always. Three times on the podcast, at least. Paul Griffiths: I think this would be number. This would be number four because we had the original episode where Kelly grilled me about life at Painshill. Then we did the Turn the Tables episode when I grilled Kelly on setting up podcasts. And then we did. Then we did the Goodbye to Kelly, whatever it was. 100 episode. And then this. Yeah, four Skip the Queues. Which is always a pleasure and I'm so delighted as you're my favourite podcast, obviously.Paul Marden: It's, oh, you say the nicest things. That must be a record. I need to go back and check that I think four times on the podcast is pretty impressive. Paul Griffiths: I think I should get to add all mine up into one as a total so I can beat Dominic Jones, who's always had the biggest number, isn't he? Paul Marden: So, yeah, so he does and he still does. So, yeah, I think aggregating the number of listens for across all of your episodes, I think that might be within the walls. Let me see what I can do and I'll add everything up and we'll see if you can take Dom's crown. Paul Griffiths: Sorry, Dom. Paul Marden:  Because he's not competitive at all. Paul Griffiths: No, he's not, mate. He's a great guy, though. So, yeah, a friendly rival. Paul Marden: Exactly. Thank you very much, Paul. I would love to keep in touch. Paul Griffiths: Let's keep talking. Paul Marden: I want to hear what happens not just after the first 90 days, but I want to hear what happens in a year's time and two years time. So thank you so much for coming on and telling us about Ras Al-Khaimah and the Heritage Village. It's been lovely. Paul Griffiths: Yeah, thanks for having me. It's great. Been a real pleasure. Paul Marden: Thanks for listening to Skip the Queue. If you've enjoyed this podcast, please leave us a five star review. It really helps others to find us. Skip The Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them to increase their visitor numbers. You can find show notes and transcripts from this episode and more over on our website, skipthequeue fm.    The 2024 Visitor Attraction Website Survey is now LIVE! Dive into groundbreaking benchmarks for the industryGain a better understanding of how to achieve the highest conversion ratesExplore the "why" behind visitor attraction site performanceLearn the impact of website optimisation and visitor engagement on conversion ratesUncover key steps to enhance user experience for greater conversionsDownload the 2024 Rubber Cheese Visitor Attraction Website Survey Report

We talk with Diane Blazek, the executive director of All-America Selections (AAS), exploring the newly announced 2025 winners of top-performing garden plant varieties. Each year,  AAS winners undergo rigorous trials, evaluated by expert judges, to ensure they will thrive in diverse U.S. and Canadian climates. Diane highlights standout varieties like the high-yielding tomato variety, “Tonatico”, the sweet and crunchy “Pick-N-Pop” pepper, and the visually striking “Murasaki Fioretto” cauliflower. We also cover herbs and flowers, including the resistant “Piedmont” basil and the vibrant Zinnia, “Zydeco Fire”. This episode is rich with advice for both novice and experienced gardeners seeking the latest quality varieties for their gardens.Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout..Now on YouTube (audio) Pictured: AAS 2025 National Award Winner, Celosia "Flamma Pink"Links:“Beyond the Garden Basics” Newsletter Dave Wilson Nursery https://www.davewilson.com/home-garden/All-America Selections 2025 Garden Plant WinnersScoville Scale for PeppersAll About Farmer Fred: GardenBasics.net“Beyond the Garden Basics” NewsletterFarmer Fred website:  http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook:  "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Blue Sky: @farmerfred.bsky.socialFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.

For the third entry of our Brassicameron—the No Substitutions, Please take on the Cornetto Trilogy, obviously—we take on the fluffy white cabbage that's been with us since the Romans insisted on calling it by a thousand different names. Noah and Louisa talk about all the things you can do with that thing that looks like the ghost of broccoli. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

We would LOVE to hear what you think. Please drop a line.In this episode, we sit down with the incredibly talented young musician, singer, songwriter, and producer, Wispy Cauliflower. Since the age of 16, Wispy Cauliflower has been carving out a unique musical identity that defies genres and expectations. Join us as we explore his journey from his early influences to the groundbreaking sound he creates today, which stands in stark contrast to the music he grew up listening to.Discover how his diverse inspirations have shaped his artistry, leading him to experiment with innovative sounds and lyrical storytelling that resonates deeply with listeners. We'll dive into his creative process, discuss the challenges of being a young artist in today's music industry, and uncover what drives him to push the boundaries of his craft. Whether you're a music enthusiast or an aspiring artist, this conversation promises to inspire and ignite your passion for originality. Tune in for an unforgettable episode filled with insights, music, and a glimpse into the future of this remarkable talent!Support the show

Sally K. Norton⁠⁠ suffered for decades from chronic health problems including arthritis, brain fog, severe back pain and eventually had to quit her job because of the extreme fatigue and inability to read. She then discovered the culprit of her 'healthy diet' (spoiler alert: ⁠⁠oxalates⁠⁠!). Not listening on Spotify? Show notes at: https://www.ashleydeeley.com/w2w/sallyknorton Episode brought to you by Dry Farm Wines Episode brought to you by: ⁠⁠⁠⁠⁠Methylene Blue⁠⁠⁠⁠⁠ (Code: ASHLEY15) Episode brought to you by: ⁠⁠⁠⁠⁠⁠Thyroid Fixxr⁠⁠⁠⁠⁠⁠ (Code: WELCOMEWELLNESS) Episode brought to you by: ⁠⁠⁠VieLight⁠⁠⁠ (Code: DEELEY10) We also discuss her book: Toxic Superfoods: ⁠How Oxalate Overload Is Making You Sick and How to Get Better.⁠ Join us as we say Goodbye to back pain, brain fog, arthritis, infertility, UTIs, sinus infections, C. Diff, neck pain, headaches, anxiety and more! 6:36: Sally's horrible and debilitating arthritis 8:23: How she found relief within 10 days of cutting out oxalates and actually slept better 12:00: Beans and zits that lasted for two years 12:31: Her vegan diet 13:49: Age spots 14:09: Stabbing back pain 14:40: What are oxalates? 18:11: Getting up to pee at night? 21:33: Chronic sinus infections, UTIs, bladder infections, digestive function, headaches, anxiety, seizures, and neurotoxicity 21:33: ⁠⁠Clostridium Difficile⁠⁠ (C. Diff) 23:23: Neck pain 33:23: Where to start? 34:15: Top Oxalates Culprits: Cashews Almonds Spinach Chard Beet Greens Chocolate Sweet Potato Plantains Turmeric Quinoa Buckwheat Whole Grains Chia 36:04: Arrowroot, Almond + Almond Flour (thumbs down) 36:20: Kiwi, Blackberries, Raspberries (are these foods your favorite?? They are high in oxalates and not kind to your body) 36:26: Tea This episode is brought to you by ⁠⁠my favorite fish oil⁠⁠! 48:40: ⁠⁠Michael Mathieu⁠⁠ Vibrant Health 49:09: Almond farm 51:24: PUFAs + Oxalates = Detrimental Outcomes (great way to destroy you health) Lemon juice benefits (citric acid is alkalizing / helps dissolve oxalate crystals) When I became a temporary vegan (⁠⁠The China Study⁠⁠)Struggling to get pregnant? Fertility issues? (quality of sperm as well as hormonal health for both men and women) Her Book: ⁠⁠Toxic Superfoods⁠⁠ HOW to remember what we CAN eat (cabbage family = thumbs up! Peeled and cooked, never eaten raw. Broccoli, Cauliflower, Radishes, Chinese cabbage, Rutabaga, Watercress. Cucumber family = thumbs up! Squash, yes! Watermelon, yes! Little red potatoes are OK) What are lectins? Should you go strict carnivore now? Supplements high in oxalates (turmeric, slippery elm, olive leaf, powdered greens, anything with 'bran' or 'rice bran') Baby food / 'kid friendly food' Avocado, sweet potato, quinoa ⁠⁠S⁠⁠⁠⁠ally's Website⁠⁠ ⁠⁠Instagram⁠⁠ ⁠⁠Facebook⁠⁠ ⁠⁠Twitter⁠⁠ ⁠⁠LinkedIn⁠⁠ ⁠⁠YouTube⁠⁠ Website: https://sallyknorton.com/ Instagram: https://www.instagram.com/sknorton/ Facebook: https://www.facebook.com/sally.norton.311 Twitter: https://twitter.com/BetterLowOx LinkedIn: https://www.linkedin.com/in/SallyKNorton/ YouTube: https://www.youtube.com/channel/UCFpmJtV19QCyjzaC5U691-A If you're vegan, vegetarian, or pescatarian, you may find this episode offensive and extremely eye opening. If these topics offend you, you are not encouraged to listen. Follow Ashley Deeley on Instagram: ⁠@ashley_deeley

Listen for an incredible interview with serial entrepreneur, innovator, and best-selling author Amy Lacey! From launching Cali'flour Foods and revolutionizing the pizza crust industry to now pioneering the health and wellness space with Beyond Medicine and Soursop Nutrition, Amy's story is one of resilience, innovation, and passion. To al our listeners! You can use - NBTT20 - and receive 20% off site-wide discounts, no minimum purchase required, simply click the link below and the discount applies automatically when checking out.

 After much research:Cancer lovesAcid food,- this means meat, fish, cocked food… No OxygenSugar1. Cancer and other diseases need an acid environment from PH5.5… And that comes true for all meat/fish eaters! Their PH level is below Ph 5.5An acid environment promotes yeast and all fungus.So, the more acidic your body is, the easier it becomes for cancer to grow and spread.A healthy body typically has a PH level of around 7.4 which is slightly alkaline.Just make a test by yourself and check your urine with Litmus paper…We need to alkalize the body. Eat alkaline food like fresh unprocessed, uncooked fruits and vegetables…This means a plant-based diet without processed food like vegetable oil, sugar, trans fat, and meat prevents and can heal cancer.Eat only unprocessed, gluten-free, whole grains, like brown rice, quinoa, flax seeds, and millet at least 90 grams daily.Tumors are harmless until they get a blood supply.That is called Tumor angiogenesis…And when they hijack the angiogenesis system they get from the blood oxygen and nutrients.From a 2mm size, they can grow within 2 weeks 16000 times.Food that is anti-androgenic cuts the blood supply from the cancer- or tumor cells and starves so the cancer.1. Green tea because it contains catechins and that is anti-androgenic.And even it:Lower inflammationBoost immune systemDon't prepare green tea with boiling water, first, it doesn't taste delicious, and second, you destroy the catechins!How to make healthy green tea?Put hot water 70-80 Celsius over loose tea leaves and let it cool down and then it produces the catechins or EGCG and only then can it be beneficial. When using teabags, shake them in the hot water. Consistent daily consumption of matcha or green tea can help maintain high levels of catechins in your body.Drink only 2-3 cups of green tea or matcha daily, because you would take in too much caffeine. The most catechins from the green tea you gain, when you let the green tea leaves soak 30 minutes in 80Celsius hot water.2. KaleCauliflower, Brussels sprouts,All kinds of KaleBecause inside is sulforaphane they boost immune systemLower inflammation Are anti-Androgenic  Broccoli sprouts have the most sulforaphane and 100 times more sulforaphane than Broccoli.The broccoli stem 2 times more than the top.3. Papaya lowers the risk of lung cancer.The red color papaya contains carotenoids Are anti-inflammatoryanti-Androgenic  4. Purple potatoes (with purple flesh), and red potatoes (with orange to reddish flesh) you can even eat them raw when you ground them or put them in an electric blender, -delicious. They're also easier to cook and you can add them to any meal.They contain anthocyaninAre anti-inflammatoryAnti-Androgenic has Vitamin A and  C  Kills cancer stem cells.5. Pomegranates packed with bio actives like ellagitanninsanti-Androgenic  Stimulates the lower Colon to produce mucus and helps healthy gut bacteria. 6. Garlic, Ginger, and Turmeric are anti-androgenic and kill cancer cells.7. Legumes like lima beans, lentils, soybeans...8. Lemons9. Nuts, like almonds, Brazil nuts, walnuts… not more than 50 gr per day.10. dark leafy greens Including kale, spinach and parsley11. Berries, like blueberries, strawberries, raspberries12. TomatoesMy Video:  What food prevents and heals cancer? https://youtu.be/kP_In3z0aDIMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast4/What-food-prevents-and-heals-cancer.mp3

This week is a little wild. Dan has been hungry at a Christmas party and Gavin has an update on the finger injury. We talk too much about national treasures intimate area and if a tiger mauling is a good way to die. Gavin tells us about a fun TikTok prank and we end up arguing about a pointless quiz.   This weeks recommendations : TV Off : Kendrick Lamar Watch Your Back : Niki Kini Strawberry Chainsaw : Jawny Good 4 U : Me First and the Gimmie Gimmies   Talk to us here : Email : betherewithbelson@gmail.com X : @therewithbelson Instagram : @betherewithbelson

What are the most requested songs by folks about to die? What are the strangest things left behind in hotel rooms? What stresses out your pets the most, and which US cities are people flocking to for a better life? All of these things will be answered, and all you have to do is push play. Consider this as my gift to you!

This pasta is very tasty. It's an ideal dish for a lunch gathering or informal dinner. It will require your attention, though. So plan to cook the pasta up to 3 hours ahead and the cream sauce and vegetables 1 hour in advance of serving. Orecchiette, meaning "little ears" in Italian, are wonderfully suited for "holding" the sauce. If you aren't able to find this specific shape, use small shells. 

On Thursday's Morning Focus, Alan Morrissey was joined by Canadian chef and owner of Randaddy's in Lahinch, Randy Lewis. This week, Randy shared a delicious recipe for his Crusted Cauliflower Bake. Photo (c): Clare FM

The topping here is loosely based on the French butter sauce, polonaise, except that olive oil substitutes for butter. What lies behind the addition of the pecans? Serendipity-another culinary tradition.Plan on making this no more than 1 hour before serving. You don't want the crumbs, a large part of the pleasure when fresh, to become soggy.. For how to get a jumpstart on prepping the ingredients, go to the end of the recipe.

There's a Gorda cor bent around a lamppost and people are standing around looking shocked. Who could be responsible for this cornage? Hosted on Acast. See acast.com/privacy for more information.

This episode covers the start  of chapter 15 from: “Master, a gift for you! These six huge cauliflowers...” to “... had yielded the object of his singlehearted desire?”    Summary:  We start chapter 15 be exploring the our expectations for the chapter and how Paramahansa Yogananda has surprised us with the content in this intriguing section of the book! We discuss the nuanced ways in which Sri Yukteswar influenced the circumstances and the ‘crazy man' to do his bidding while at the same time showering him with simple grace! We also look into the history surrounding the Karar (of Sri Yukteswar's) Ashram in Puri.   0:00 Expectations for the chapter; 5:00 Gift; 19:10 Marching orders; 30:34 Movie picture of entertainment; 38:38 Being available to being grace; 53:40 Looking ahead to the next chapter.  Homework for next episode— Read, absorb and make notes on the next part of chapter 15: “I asked Sri Yukteswar that evening to explain...” to “...and go to a certain room for a single cauliflower.”  #autobiographyofayogi  #autobiographylinebyline  #paramahansayogananda Autobiography of a Yogi  awake.minute Self-Realization Fellowship Yogoda Satsanga Society of India #SRF #YSS 

Weekly Podcast #494 - We discuss new wave shopping bags, people picking fights with UFC fighters, and Big D's traumatic Saints vs. Falcons Story...

Yo FTF gang! This week we are back with more of a 'light and shade' episode. We spend some time talking about the very sad passing away of Liam Payne and the impact of fame and fortune at such a young age. We have a great 'things that shouldn't be embarrassing but are' from a listener and Angie gets some cauliflower off her shitting tits.  We love hearing you! You can find the pod on social media platforms just search Finding the Funny podcast and you can find us on Instagram, @ruth_corden and @angecorden, or you can send us an email findingthefunnypodcast@gmail.com

The episode we've all been waiting for - well, the episode that your resident OMG goblin Kit has been waiting for - Sarah Kaplan. She's Nick's wife, and she hassles him as much as the rest of us. It's great. Listen in as we play the LAST regular season game of the third season of TTAB. CARD 1 CLUE: But It Tastes Bad CATEGORY: Types of Vegetables ANSWERS: Spinach, Cauliflower, Onion, Potato, Cabbage, Celery CARD 2 CLUE: Home Is Where the Heart Is CATEGORY: Things Associated with America ANSWERS: Flag, Eagles, Guns, Statue of Liberty, Capitalism, President, Washington CARD 3 CLUE: I Hardly Know Her CATEGORY: Poker Games ANSWERS: Strip, Liar's, Hold'em, Stud, Omaha, Razz CARD 4 CLUE: Nighty Night CATEGORY: Things Associated with Sleep ANSWERS: Bed, Pillow, Blanket, Dreams, Snoring, Narcolepsy, Nap CARD 5 CLUE: Vibrating Good Time CATEGORY: Stringed Instruments ANSWERS: Guitar, Bass, Violin, Banjo, Cello, Harp, Viola CARD 6 CLUE: But Do They Flip? CATEGORY: Types of Birds ANSWERS: Crow, Eagle, Sparrow, Cardinal, Penguin, Woodpecker, Ostrich

A woman in England is claiming that her life has been ruined after a cauliflower fell off a shelf and gave her a concussion.

Milton has moved on… Ashes of Peter Dodge into Milton… Skiplagging revisited… We Robot event with Elon on X… www.blazetv.com/jeffy Promo Code: Jeffy40 / $40 off ( as long as it lasts ) chewingthefat@theblaze.com Geomagnetic storm could cause issues… Met Gala theme announced… Taylor and Travis may be there?... Mountain Dew goes back to the mountain… Who Died Today: Kenny Johnson 62… 188 year old man from India?... Cauliflower hits lady in head?... Meat recall from BrucePac… Sports happening in the world / WNBA-NHL-MLB... Rafael Nadal to retire… Milton check in Tampa with Chuck Palm... www.mercuryone.org Learn more about your ad choices. Visit megaphone.fm/adchoices

It is the September To Do List – believe it or not, we are in full Fall prep time.  Lots of cool weather vegetables to start planting, and tons of clean up and pruning.  It was quite a hot summer and time may have been sparse in the garden, but it's time to get the gloves on and get to work.  Episode includes Listener Q&A. It is time to plant:        Beets (seeds or plants)        Bok choy (seeds or plants)        Broccoli (plants)        Brussel sprouts        Cabbage (seeds or plants)        Carrots (seeds)        Cauliflower (plants)        Celery        Collards/Swiss chard (seeds or plants)        Kale (seeds or plants)        Kohlrabi (seeds or plants)        Garlic        Leek        Lettuce (seeds or plants)        Onion sets        Peas (seeds or plants)        Radish/radicchio/daikon/turnips        Spinach        Natives, Perennials, citrus – towards the end of September when it cools down Chores include:        Transplant/divide irises, grasses, tuberous plants        Buy bulbs        Collect seeds        Clean up – pull out vegetables which are done, fallen fruit        Prune lavender, hydrangeas        Pests – whiteflies may be setting in…..keep an eye on Listener Q&A section.  Topics covered include:        Aloe – odd white material on the soil underneath?        Morning glory – how to get rid of invasive overgrowth?        Century plant – now that it is blooming, how to care for?        Fiddle leaf fig – how to prune?        Tomato – can cuttings be taken for next year? Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.     To ask questions for future shows, submit them at:        Facebook        Instagram        email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook

In the early 20th century, ⁠Cauliflower Was King⁠ in the western Catskills, and –– especially in the good years –– farmers called it "white gold." Historian Diane Galusha describes the origins of cauliflower farming in Margaretville, the rise and fall of the industry from the 1890s to the 1950s (and beyond), and the notable contribution of the Van Benschoten family. Plus, voices from the annual ⁠Cauliflower Festival⁠, celebrating its 20th year on September 21, 2024. 00:00 Introduction to Cauliflower and Personal Stories 00:55 Margaretville Cauliflower Festival Announcement 01:14 Historical Significance of Cauliflower in the Catskills 02:28 Interview with Historian Diane Galusha 03:47 The Rise and Fall of Cauliflower Farming 10:39 Challenges and Decline of the Industry 14:58 Legacy and Memories of Cauliflower Farming 20:11 Modern-Day Celebrations and Personal Anecdotes 22:59 Conclusion and Podcast Information --- Thanks to this week's sponsors: ⁠Briars & Brambles Books⁠, ⁠Hanford Mills Museum⁠, ⁠Ulster Savings Bank⁠, and ⁠The Mountain Eagle⁠. Kaatscast is made possible through a grant from the Nicholas J. Juried Family Foundation, and through the support of ⁠listeners like you⁠! Please rate and review on the podcast app of your choice. Thank you! (Photo courtesy of Diane Galusha)

"Cauliflower Ear Re-visited" takes a closer look at the condition commonly seen in athletes, particularly wrestlers and boxers, caused by repeated trauma to the ear. Victor Varnado, KSN and Rachel Teichman, LMSW explore the history of this condition and its place in contact sports.Produced and hosted by Victor Varnado & Rachel TeichmanFull Wikipedia article here: https://en.wikipedia.org/wiki/Cauliflower_earSubscribe to our new newsletter, WikiWeekly at https://newsletter.wikilisten.com/ for a fun fact every week to feel smart and impress your friends, and MORE! https://www.patreon.com/wikilistenpodcastFind us on social media!https://www.facebook.com/WikiListenInstagram @WikiListenTwitter @Wiki_ListenGet bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

This week Mick Karch tells us all about his experience at this year's Cauliflower Alley Club in Las Vegas. He tells us what the theme was, giving the shine to some folks who don't normally get some, how it's changed and more.   We have a new one stop shop for AWA Unleashed merch, it's https://www.teepublic.com/user/unleashed-plus. You can get t-shirts, hoodies, mugs, phone cases, and tons more.

On the latest episode of "1 Of A Kind With RVD" Rob and Dom recount the 58th CAC Reunion, Kurt Angle, Blackjack Lanza teaching Rob how to punch and an opinoin on Orange Cassidy.Control Body Odor ANYWHERE with MANDO and get $5 off off your Starter Pack (that's over 40% off) with promo code RVD at https://www.shopmando.com! #mandopod #sponsored #adTry VIIA Hemp! https://bit.ly/viiarvd and use code RVD!Presented by Get Blitzed! THC Lit-Aid that's legal in ALL 50 states. Head to https://www.get-blitzed.com/ and use promo code RVD to get 15% off your order!Try BlueChew FREE when you use our promo code RVD at checkout--just pay $5 shipping. That's https://www.BlueChew.com, promo code RVD to receive your first month FREE. Become a member of @1TrueSport for early and exclusive content from RVD, Kurt Angle, Jake Roberts, Ted DiBiase and more! https://www.youtube.com/@1TrueSport☯️ Subscribe & Rate 5⭐️

Stew discusses AEW bringing next year's All In to Globe Life Field in Arlington. Plus he previews this year's AEW All In in London. And you'll hear his conversation with “Alwayz Ready” Matt Cardona.

The Great Food Debate of 2024 is here! I have read the results of the polls with your votes and added my own bullshit comentary on them all. We have some very excited matchups on the card! Fish Fury: Tuna vs Salmon vs ShrimpThe War of the Chocolates: White vs Dark vs MilkThe Veggie Vendetta: Broccoli vs Cauliflower vs Cherry Tomato vs CarrotsBreakfast Bread Battle: Biscuits vs Croissants vs English Muffins vs BagelsAND MORE! Thanks to those who have voted and everyone who listens! Contact Mike:Mike Sinopoli - NASM Certified Nutrition CoachInstagram, Facebook, X, LinkedIn: @mfswellnessemail: mike@mfswellness.comphone: 630-361-4907www.mfswellness.com

This week, the guys share plenty of tips on getting the most out of your garden, especially on how to harvest your plants and vegetables efficiently. In Alaska, things grow quickly, particularly cole crops like broccoli, Brussels sprouts, and cabbage.Jeff emphasizes picking vegetables before they flower, while Jonathan suggests using a juicer to make the most of every bit of the garden.After the break, they answer questions about blueberries and cherry trees.Finally, Jeff wraps up by reminding everyone to start weeding invasive plants early.All that and more on this week's episode of Teaming with Microbes.**********************************************Have a question? Let us know at teamingwithmicrobes@me.comPlant a row for the hungry/Read Teaming With Microbes, Teaming With Nutrients and Teaming With Fungi!Thanks to our sponsors:Big Foot MicrobesNumber 2 Organics made in partnership with Malibu CompostDown To Earth All Natural Fertilizers The Teaming with Microbes Podcast is edited and produced with original music by Pod Peak.  Special thanks to the Anchorage Daily News for hosting the show!

An Ohio tune to enjoy

In the heart of Kansas City Missouri, there is a historic building called the Hotel President, which has remained an icon in the city since it was erected in 1927. With a list of prestigious guests, it is known for being the spot for lavish parties and entertainment. Still, it is also known as the scene of a murder that has never been solved—that of a young man, with a mysterious background and an even more mysterious death that occurred in January of 1935. States away, in Alabama, Ruby Ogletree is desperate to find out what happened to her son Artemus after he leaves home for the adventure of a lifetime. Connect with us on Social Media!You can find us at:Instagram: @bookofthedeadpodX: @bkofthedeadpodFacebook: The Book of the Dead PodcastTikTok: BookofthedeadpodOr visit our website at www.botdpod.com Don't forget to Rate, Review, & Share with someone who would like the PodcastFeaturing a Promo for Pod of Terror:Welcome to the Pod of Terror!Join Pat and Darsi as they discuss the most vile, despicable human beings on the planet. From serial killers to family annihilators, cults and scorned lovers, it will be a dark and twisted journey.Grab a glass of wine with the girls and prepare to be shocked!Listen here22 May 1943 - MYSTERY MURDER &qout;ROOM 1046. (n.d.). https://trove.nla.gov.au/newspaper/rendition/nla.news-article167645421.txtA history of Kansas City, Missouri. (n.d.). https://web.archive.org/web/20061104034641/http://www.kcmo.org/kcmo.nsf/web/kchistoryArtemus Ogletree, 3 Nov 1936, Tue, p. 8, c. 3. (1936, November 3). Newspapers.com. https://www.newspapers.com/article/the-daily-capital-news-artemus-ogletree/38272844/Artemus W. Ogletree (1915-1935) - Find a grave. . . (1915). https://www.findagrave.com/memorial/172315577/artemus_w-ogletreeCioppa, D. (2018, May 31). “Love Forever, Louise”: The Mystery of Room No. 1046 | Mental floss. Mental Floss. https://www.mentalfloss.com/article/545298/love-forever-louise-mystery-room-no-1046Cizmar, M. (n.d.). The Owen File. Kansas City Magazine. Retrieved May 30, 2024, from https://kansascitymag.com/the-owen-case/Dowell, L. (2024, March 3). Unsolved mystery: the haunting case of room 1046. Fox 2 Now. https://fox2now.com/news/missouri/unsolved-mystery-the-haunting-case-of-room-1046/Hewitt, L., Hewitt, L., & Hewitt, L. (2022, February 5). Murder of Roland T. Owen in a Kansas City hotel. Historic Mysteries. https://www.historicmysteries.com/major-crimes/roland-t-owen-murder-room-1046/8634/Hotel President (Hilton President Kansas City) and the drum room - Clio. (n.d.). Clio. https://theclio.com/entry/63490Jan 09, 1935, page 2 - The Kansas City Times at Newspapers.com. (n.d.). Newspapers.com. https://www.newspapers.com/image/649179015/?match=1&terms=Roland%20t%20OwenJan 09, 1935, page 5 - The Kansas City Star at Newspapers.com. (n.d.). Newspapers.com. https://www.newspapers.com/image/655688899/?match=1&terms=roland%20t%20OwenJan 09, 1935, page 7 - Kansas City Journal at Newspapers.com. (n.d.). Newspapers.com. https://www.newspapers.com/image/1024069584/?match=1&terms=Roland%20t%20OwenJw, A. (2024, May 18). The murder of Artemus Ogletree: What happened in Room 1046? Medium. https://medium.com/illumination/the-murder-of-artemus-ogletree-what-happened-in-room-1046-9463ed4a0b56Leada Gore, lgore@al.com. (2018, September 19). The mystery of what was in the box: Alabama man found dead 83 years ago. Al. https://www.al.com/news/erry-2018/09/56ecbe55ac9479/the-mystery-of-what-was-in-the.htmlMar 28, 1935, page 2 - The Kansas City Times at Newspapers.com. (n.d.). Newspapers.com. https://www.newspapers.com/image/649181808/?match=1&terms=roland%20t%20OwenMay 19, 1935, page 71 - The Washington Herald at Newspapers.com. (n.d.). Newspapers.com. https://www.newspapers.com/image/1043725075/?match=1&terms=roland%20t%20owenPatel, B. C., Hohman, M. H., Hutchison, J., & Hatcher, J. D. (2024, May 1). Cauliflower ear. StatPearls - NCBI Bookshelf. https://www.ncbi.nlm.nih.gov/books/NBK470424/#:~:text=Cauliflower%20ear%2C%20also%20known%20as,the%20characteristic%20cauliflower%2Dlike%20appearance.Serena, K. (2023, November 1). The mystery of Roland T. Owen's gruesome murder in Room 1046. All That's Interesting. https://allthatsinteresting.com/room-1046-murder-roland-t-owenThe Mystery of Room 1046, pt. 1: Roland T. Owen. (n.d.). Kansas City Public Library. https://web.archive.org/web/20170514013014/https://www.kclibrary.org/blog/kc-unbound/mystery-room-1046-pt-1-roland-t-owenThe Mystery of Room 1046, pt. 2: Love Forever, Louise. (n.d.). KC History. https://kchistory.org/blog/mystery-room-1046-pt-2-love-forever-louise

Episode 31: Biochem of Sports Nutrition | Cauliflower Taco Meat Welcome to the Diet NPO Podcast! Your pod for RD Exam and nutrition questions. Come listen this week as we discuss Biochemistry of Sports Nutrition combined with practice questions and some Cauliflower Taco Meat! 1. If an athlete is training and develops a higher VO2 max, they would be relying more on which of the following processes? A. Anaerobic Glycolysis B. Lactic Acid Cycle  C. Creatine-Phosphate Pathway  D. Aerobic Glycolysis 2. Under anaerobic conditions, pyruvate can be converted into ______ through the Cori Cycle and can then be converted to ______ through gluconeogenesis. :  A. Lactate, Acetyl CoA B. Acetyl CoA, Glucose C. Lactate, Glucose D. Acetyl CoA, NADH 3. The pathway of aerobic metabolism that is producing the most amount of ATP through NADH and FADH intermediates, is known as the ________. A. Kreb's Cycle B. Citric Acid Cycle C. Aerobic Glycolysis D. Electron Transport Chain DM for your RD Exam tutoring needs! Instagram: @zak_snacks Threads: @zak_snacks Youtube: Zak Kaesberg MS, RDN

2 Brothers Napoleon Aniciete, Alex Aniciete. The best friend Val Rauser. In this episode coach Val talks about having cauliflower. How did we get coach val down to Vegas? Sharing stories about our wrestling experienced.

Welcome to the Third week of Oathbringer! This week, we read Chapters 18 through 26! We get to hear about Dalinar's rampant, unstoppable thirst for blood, Shallan mind being... weird, and Cauliflower deliveries! We appreciate you being here! We hope you love this episode!Pick up Oathbringer!Reach out to us using this link!https://prattpodcast.comAnd click on all of these too!Follow on InstagramAlezeia on SpotifyWe love you, Peace! 

Fancy some oysters with kiwi? Cauliflower and grapes, seasoned with nutmeg? Chefs are experimenting with AI to find unusual flavour combinations. But do the results pass the taste test?

On this day in 1893, the U.S. Supreme Court ruled in the case of Nix v. Hedden that tomatoes are vegetables, not fruits.See omnystudio.com/listener for privacy information.

Have you noticed that cauliflower food items are everywhere!? Well, today, we introduce you to a special guest who was at the forefront of the cauliflower revolution, and she is going to spill on how we all can stay ahead of trends and add more value to the world! Hey Rainmakers! Stephen and Chelsey here, and we are to bring you another incredible conversation! Today, we're chatting with Amy Lacey, the visionary behind the cauliflower pizza crust craze and a true pioneer in the food industry. Amy shares her incredible journey of starting trends and the power of resilience as she transitions into her new venture. Amy takes us through her initial steps in the entrepreneurial world, starting with her first business and leading to the creation of her famous cauliflower pizza crust. She discusses the importance of dietary solutions that catered to her health needs, which sparked her innovation in food products. Amy's story is not just about business success; it's about overcoming personal health challenges and using those experiences to fuel her passion for creating healthier food options that everyone can enjoy. This episode is packed with insights on how to stay ahead in a competitive market, the importance of listening to customer feedback, and how to leverage personal stories to connect with and inspire others. Join us as Amy also dives into her new project, sharing the lessons she's learned and what drives her to keep innovating.   Connect with us: ► Rainmaker Instagram: @therainmakerfamily   ► Chelsey Instagram: @chels_diaz   ► Stephen Instagram: @steezdiaz    ► TikTok: @therainmakerfamily   ► Facebook: @diazfamilylegacy   ► Website: @https://therainmakerfamily.com   Join Our Next Rainmaker Challenge - How To Make Passive Income From Home https://therainmakerchallenge.com Save On Our Favorite Things: https://rainmakerfamily.com/deals Watch The Million Dolar Mama Case Study: https://www.makeitrainmomma.com/cases   Episode: minute by minute  0:02 - Introduction to Amy Lacey and her pioneering role in the cauliflower food trend. 0:15 - Amy shares her backstory and the health challenges that inspired her first product. 2:30 - Discussion on the importance of mentorship and learning from industry pioneers. 4:00 - How personal adversity led Amy to innovate and start her cauliflower-based business. 6:00 - Insights into identifying market gaps and launching trendsetting products. 8:00 - Amy's strategies for overcoming setbacks and continuing to innovate in the food industry. 10:00 - The impact of Amy's work on the health food industry and her tips for aspiring entrepreneurs.

Do you ever stare at a head of cauliflower and have no idea how to make it taste amazing? Or, maybe you're tired of simply roasting or steaming it? This is your opportunity to stretch your imagination and embrace the versatility of the humble cauliflower! In this episode you'll discover:10 new cauliflower recipes, including how to use this veggie for meaty substitutes and creamy saucesHow to cook cauliflower so that it yields a sweet, caramelized, and luxurious bite, or so it can turn into the base of a silky soupAnd how to make a cauliflower the main course or your next meal, while still delivering a big wow factor for your guests!If you're ready to up your veggie game, tune in now to unlock a world of cauliflower possibilities that you never knew existed!***Links to from this week's show:Mark Bittman's recipe for whole roasted cauliflower for the NY TimesCauliflower steak with green yogurt sauce by Max Nelson for Food52David Tanis' cheese-topped cauliflower steaks for the NY TimesCauliflower nachos from Hungry HappensCauliflower chips from Eating WellCauliflower pizza crust from The Ambitious Kitchen Andy Baraghani's cauliflower bolognese from Bon AppetitCauliflower alfredo by Yumna Jawad from Feel Good FoodieBuffalo cauliflower wings from Love & LemonsNigella Lawson's cauliflower cheese***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

It's another episode of healthy(ish) snacks as the You Tried Dat?? crew tastes Lebby Mocha Chickpea Snacks, From the Ground Up Cheddar Cauliflower Crackers, and Flackers Flaxseed Crackers.  They also discuss a bizarre seating arrangement at the Waterworld Stunt Show before tackling part 1 of the Premiere League Mascot Tournament. Follow us on Instagram to see pictures of the snacks @youtrieddat.

When's the last time you ate cauliflower without trying to make it into something else?     Cauliflower has been getting the kale treatment for years, and it's time to just let her be herself! (Repeat after us, cauliflower is not pizza, or mac and cheese!)     That's why today, we're serving up a show-stopping curried cauliflower salad recipe inspired by the amazing Molly Yeh (because who doesn't love a little Midwestern magic?).     Forget bland, boiled cauliflower.  This recipe involves roasted curry cauliflower with those florets charred to crispy perfection, then tossing them in a flavorful, delightful curry dressing.       Plus, it's a cold salad make-ahead dream, so you can spend less time stressing in the kitchen and more time relaxing in the sunshine.     Hit play and let's get spring picnic time going! Let's keep the kitchen talk going! SOCIAL

Welcome back to part 2 of our conversation with nutritionist Elissa Goodman. In today's conversation we learn about the healing power of spices and discover ways to detoxify our lives. Elissa shares insights on what vegetables can help eliminate heavy metals, awaken our enzymes for optimal digestion, and help with liver detoxification. We also discuss the importance of finding inner peace after difficult life events and the impact of stress on our well-being. You don't want to miss this conversation that will inspire you to take charge of your well-being, embrace a healthy lifestyle, and find inner peace. Healers & Heal-Liners: Eating Simple is Key Cruciferous vegetables like Cauliflower, Brussels Sprouts, and Broccoli are detoxifying  We need to mix up our food and rotate our fruits and vegetables so we can get different nutrients Your body craves what your organs need At the end of the day you want to live a healthy life You have to celebrate yourself and the improvements you make Learn More about Elissa Goodman Website: https://elissagoodman.com/ Instagram: https://www.instagram.com/elissagoodman/?hl=en HEAL SQUAD SOCIALS IG: https://www.instagram.com/healsquad/ TikTok: https://www.tiktok.com/@healsquadxmaria HEAL SQUAD RESOURCES: Heal Squad Website: https://www.healsquad.com/ Maria Menounos Website: https://www.mariamenounos.com Curated Macy's Page: https://www.macys.com/healsquad OUAI: https://theouai.com/ use promo code: HEALSQUAD for 15% off Just Thrive: https://justthrivehealth.com and use promo code: HEALSQUAD for 20% off your first 90-day bottle of Just Calm and Just Thrive Probiotic Wonderful Pistachios: http://www.wonderfulpistachios.com/ ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content ( published or distributed by or on behalf of Maria Menounos or Mariamenounos.com and healsquad.com ) is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. This podcast is presented for exploratory purposes only. Published content is not intended to be used for preventing, diagnosing, or treating a specific illness. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.

Hello! There are so many health benefits to eating nutrient dense foods and our family has really prioritized health the last few years as we have become aware of what is in store bought food more and more.  If there are more than a couple ingredients in anything you plan to buy-stay away from it and find an option to make it yourself.  I just heard a dentist say on a podcast that more kids are having tooth decay from goldfish crackers than candy!  I remember when I thought they were a good option to candy, so that was quite shocking to me!  Look at your ingredients! Here are just a few benefits:  Nutrient-dense foods are rich in vitamins, minerals, antioxidants, fiber, and other essential nutrients that your body needs to function properly. These nutrients play crucial roles in various bodily processes, including metabolism, immunity, and cell repair. Consuming a diet rich in nutrient-dense foods can help support overall health and well-being. Nutrients like vitamins A, C, and E, as well as minerals like calcium, magnesium, and potassium, are important for maintaining healthy bones, muscles, and organs. Nutrient-dense foods tend to be lower in calories compared to processed and high-calorie foods. This means you can eat larger portions of nutrient-dense foods without consuming excess calories, which can help with weight management and maintenance. A diet high in nutrient-dense foods has been associated with a reduced risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. The antioxidants and phytochemicals found in fruits, vegetables, nuts, seeds, and whole grains have protective effects against oxidative stress and inflammation, which are underlying factors in many chronic conditions. Nutrient-dense foods rich in complex carbohydrates, fiber, and protein, provide sustained energy throughout the day. Unlike refined carbohydrates and sugary snacks, which can cause energy spikes and crashes, nutrient-dense foods help stabilize blood sugar levels and keep you feeling satisfied for longer periods. Many nutrient-dense foods are high in dietary fiber, which is important for digestive health. Fiber helps promote regular bowel movements, prevent constipation, and support a healthy gut microbiome by feeding beneficial bacteria in the digestive tract.   Here are some simple habits to nourish your body with nutrient dense foods. Make sure you start your day out with something packed with vitamins, minerals, and fiber like leafy greens-they are great to add to smoothies or eggs in the morning.  You can add berries which are rich in antioxidants and fiber, nut milk or flax seeds provide healthy fats, protein and essential nutrients, and that is an easy way to stay filled up so you don't feel like you have to snack often and raise your blood sugar. Preparing nutrient dense foods so they are easy to grab is another simple habit to get into.  We like to make greek yogurt with raw milk which is high in protein, calcium and probiotics, we make our own granola with rolled oats because they are rich in fiber and antioxidants and can help support heart health and provide sustained energy.  We always have a bowl or 2 of boiled eggs because they are simple to grab and go and are high in protein, vitamins and minerals like b12 and selenium.  Deviled eggs are another great source and our family loves them.   Eat at home as much as possible.  A few years ago, we cut out all oils besides coconut oil, avocado oil and olive oil and when you get anything from a restaurant or deli, most likely they are not using high quality oils which makes such a big difference.  Simple nutrient dense foods such as fish or salmon which is rich in omega 3 fatty acids, protein and vitamin D is a great meal and supports heart health and your brain. Add some greens and sweet potatoes that are packed with vitamins a and c, fiber and antioxidants.  Meals can be so easy if you don't overthink it. When you are shopping, try to shop on the outside walls, most of the inner isles are not filled with nutrient dense food.   Source as much food from local farmers as possible.  You might pay a little more, but the quality of what you eat matters. Some other foods that are easy to add into your diet are avocados which are a great source of healthy fats, fiber, potassium, and vitamin E and C. Legumes such as beans, lentils and chickpeas are excellent sources of protein, fiber and various vitamins and minerals.  Cottage cheese is high in protein and calcium and makes a filling snack option.  Bell peppers are high in vitamin C and are great to add to many dishes such as eggs bakes, fajitas and such.  Cauliflower is great to sneak into any dish as well, i add riced cauliflower to smoothies, eggs, cheesy potatoes, and most dishes you don't even know it is in there, but it is great for digestive health. Some simple ways to prepare nutrient dense foods would be roasting, steaming, grilling, sauteing, raw, blending, and salads. These simple cooking methods can help you prepare nutrient dense foods in a delicious and enjoyable way.  Experiment with different ingredients and flavors to find combinations you love! Overall, incorporating a variety of nutrient-dense foods into your diet can contribute to better health outcomes, improved energy levels, and a reduced risk of chronic diseases. So Aim to fill your plate with colorful fruits and vegetables, whole grains, lean proteins, healthy fats, and other nutrient-rich foods for optimal health and well-being. Blessings Friend Monica Website and Waitlist: Claimingsimplicity.com   Simple Homesteading for Christians-> https://www.facebook.com/groups/claimingsimplicity/       Email -> monica@claimingsimplicity.com Instagram -> https://www.instagram.com/claimingsimplicity/ Pinterest ->  https://www.pinterest.com/claimingsimplicity/   

Jason and Gabe sit down for today's episode of the Jason Khalipa Podcast: [0:00] Jason's heartbreaking Superbowl [2:58] Cauliflower ear: it's a LOOK [6:30] Why did Jason pull out of the Tactical Games [12:50] Blacking out at the CrossFit Games and prepping to perform [20:22] The pressure of being a kicker [24:52] The halftime show (Usher's lookin fit) [27:09] PlayStation and Ms. Rachel [32:57] Tips from Mark Cuban's book [42:10] Recap [45:25] Getting sick when you have kids Never let momentum get to zero. Listen to the Jason Khalipa Podcast today and every Thursday on Apple Podcasts, Spotify, or YouTube. Follow Jason Follow Gabe Follow TRAIN HARD Get the TRAIN HARD App Never Zero Newsletter NCFIT Programming For Gym Owners Ava's Kitchen

Sathnam Sanghera's journalism has covered far reaching topics including racism, homophobia and even pianos in train stations which he bizarrely doesn't like. But when he decided to turn his attention to Empire and Britain's colonial history, the backlash he received from the public and even some historians was fierce and unnerving. In fact, Sathnam has received abuse online, ridicule and even death threats.As a person of Indian heritage with their roots in the divided provinces of Punjab and Bengal, I thought I knew a lot about British history. But I didn't realise how little I knew until I read Empireland and watched some of Sathnam's incredible documentaries on Channel 4.Today we tell the story of British Imperialism through the lens of food. Spices, Sugar, Potatoes, Cauliflower and even processed food. These are all ingredients I thought I knew about! But when you dig a little deeper you can uncover just how incredible our past is and what we can learn from. As we negotiate a new relationship with the wider world, it's never been more important to understand the nuance of our national history. At no point in todays discussion do we refer to Empire as either good or bad. Like the weather or our relationship with our immediate family, it's complicated. I also think the medium of social media is the wrong place to have these discussions that require compassion instead of judgement as we wrestle with uncomfortable and sometimes brutal historical truths. I hope todays discussion will enable you to cherish food in a new light that appreciates its complicated past, as well as how grateful we should be for the variety and selection that adorns our market shelves.Sathnam Sanghera was born to Punjabi immigrant parents in Wolverhampton in 1976. He entered the education system unable to speak English but went on to graduate from Christ's College, Cambridge with a first class degree in English Language and Literature. He has been shortlisted for the Costa Book Awards twice, for his memoir The Boy With The Topknot and his novel Marriage Material. Empireland has been longlisted for the Baillie Gifford Prize for Non-Fiction, was named a Book of the Year at the National Book Awards of 2022, and inspired both the Channel 4 series Empire State of Mind and Sanghera's children's book about the British empire Stolen History.

Adam starts the show playing a clip from Loveline in 2003 featuring his former staff. He and comedian Craig Shoemaker then give their thoughts on sunblock, little league, and cauliflower ear. Adam also talks about a video from a fat convention in Seattle. The guys play a round of Hollywood Hand Me Downs featuring props from E.T., Sex and the City, and Fist of Fury. Adam shares a story from a recent haircut which prompts Craig to talk about a friend whose life was ruined from a gerbilling rumor. Next, Rick Thorne joins the show and discusses the evolution of BMX tricks. They both discover they attended the same X-Games competition and realize that Andy Dick was utilized for a lot of events back then. Next, Chris reports news stories about Arnold Schwarzenegger's watch selling at auction, a loose flashlight causing $4m worth of damage to a fighter jet, a viral fight at an Atlanta airport, Dana White's latest press conference, In-n-Out closing in Oakland due to crime, and a New York musician holding a joint baby shower for 5 of his pregnant partners. For more with Craig Shoemaker: ● See him live: ○ January 25 - The Red Piano, Santa Barbara ○ January 26 - 27 - Java Station, Santa Barbara ○ February 3 - The Ice House, Pasadena ○ February 9 - The Grand Comedy Club, Escondido ○ February 10 - Levity Live, Oxnard ○ February 14 - Tempe Improv ○ February 18 - Rec Room, Huntington Beach ● http://CraigShoemaker.com ● His training program, “Winning With Laughter,” is available at http://WinningWithHumor.com For more with Rick Thorne: ● Subscribe to his podcast The Rick Thorne Show ● Check out his band, Good Guys in Black ● http://RickThorne.TV Thank you for supporting our sponsors: ● http://OReillyAuto.com ● http://JustThriveHealth.com & use promo code ADAM ● http://TWC.health/ACS – code ACS to save 10% at checkout

Brad begins by discussing the news that Trump is off the ballot in Maine and what that means in the wake of the Colorado decisions. He breaks down why the complexity and tumult of these decisions does not warrant objection to them and why they are necessary in order to safeguard democracy. In the second segment he decodes Nikki Haley's weak answer on the causes of the Civil War (and her follow up remarks), showing how she winked at Neo-Confederates and others in her answer. He references a fight over a Confederate monument in Arglington Cemetery as proof that these debates rage on in 2023. He finally addresses an incident in Massachussets where a police office visited a classroom searching for a book that a parent complained about. In the final moments, he airs his grievances from 2023: Mike Johnson, In n Out, Cauliflower "rice." Subscribe now to Pure White: https://podcasts.apple.com/us/podcast/pure-white/id1718974286 To Donate: venmo - @straightwhitejc Paypal: https://www.paypal.com/paypalme/BradleyOnishi Patreon: https://www.patreon.com/straightwhiteamericanjesus Linktree: https://linktr.ee/StraightWhiteJC Order Brad's book: https://www.amazon.com/Preparing-War-Extremist-Christian-Nationalism/dp/1506482163 For access to the full Orange Wave series, click here: https://irreverent.supportingcast.fm/products/the-orange-wave-a-history-of-the-religious-right-since-1960 Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://swaj.supportingcast.fm