Podcasts about celeriac

This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests. Get the Vegetarian “Scallops” of Celeriac recipe here!

In this episode, Elaine and Julia talk about the damage the weather has done to the plants.  Everything you wanted to know about growing celeriac but were afraid to ask, and how does Elaine keep slugs from the lettuces? If you enjoy the Plotcast and would like to leave us a support us to keep going - head to https://ko-fi.com/thepottyplotters Follow us @pottyplotters on Facebook, Instagram & Twitter  Get in touch: naughtycorner@pottyplotters.uk A podcast for help with your allotment or gardening.

Welcome to another episode of The Keto Vegan podcast! Today, join Rachel on a unique journey as she invites you into a day in the life of a keto vegan. Rachel finds herself in the midst of a friend's kitchen, embarking on a batch cooking adventure. With pots simmering and spices sizzling, she navigates the challenge of balancing flavours, portion sizes, and freezer space. Will she conquer the art of batch cooking without overcooking or running out of freezer room? Tune in as Rachel shares her insights, tips, and perhaps a few hilarious mishaps along the way. Get ready to be inspired and entertained as you join Rachel on this culinary escapade of keto vegan living! Recipes Stuffed mushrooms: 8 large flat mushrooms remove the stalks, chop them finely, add them to a pan with sesame oil (or any of your choice ready to cook), Sainsbury's free from soft cheese, spread that on the mushrooms where you removed the stalk (not the outside!). Place those on a baking tray, Chop up spring onions, 2 boxes of This Isn't Bacon Lardons and add them to the pan then start frying until cooked through. Baby plum tomatoes onto the mushrooms, spoon on the bacon mix, grated vegan cheese on top (don't add this is you need to get into ketosis), top with chopped chives. Bake in a 180°C oven for 20 minutes. Spinach, Mushroom and fake Chicken Satay: Fake chicken in a big pan, start frying in oil or cooking in vegan butter, add a bag of frozen spinach, bag of frozen mushrooms, I put in a bag of frozen Chargrilled Mediterranean veg but won't do that again. Heat through and simmer, then I added 700g peanut butter, spices (choose which you want – I like it hot so add chilli, cayenne pepper and so on) and coconut cream. Cauliflower Cheese with Chorizo Shroom Dog: 1 bag of frozen cauliflower into casserole dish. Chop up the shroom dogs, put those on top of the cauliflower, I put the rest of the baby plum tomatoes on top too. Sauce: 2 tubs of free from soft cheese, 300ml mayonnaise, 1 pot of Elmlea Plant Double. Garlic powder. Heat gently. No need to let it boil. Once heated through pour on top of the cauliflower etc, gently stir it around and put in the oven at 180°C. After 20 minutes, take it out, turn it to ensure the sauce is over all the veg. Top with grated cheese (careful with the amount due to the high-carb count on this) and you can add any left over chives. Bake again until thoroughly heated through and bubbling. May be another 40 minutes. Celeriac burgerslaw. Grate the celeriac – it is much easier than I thought – I thought it would be too hard and dense but it isn't. Then mix together with: finely chopped 2 packs of dill, turmeric, smoked paprika, cayenne pepper, vegan mayo, garlic puree, mustard, chili paste, tomato puree, liquid stevia. Valuable Resources For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Crab cakes with devilled celeriac and apple slaw, dill mayo

Scallops with sage, crispy bacon, and roast celeriac cream

We've been answering some listeners' questions and most of them are tropical in flavour! Martin's been to visit Snape Gardening Club in Bedale, North Yorkshire & the group asked Martin about some exotic plants! The P&T team discuss celeriac, aeoniums, cardamon and even an ornamental banana!Plus, what to do in your garden at this time of the year. Remember, if you email us your gardening question, we'll do our best to answer it on the podcast. #GardeningPodcast #Gardening #garden #Winter #GYO #GrowYourOwnVisit potsandtrowels.com for links to all the videos & podcast episodesEmail Questions to info@potsandtrowels.com Our weekly YouTube videos are here: Pots & Trowels YouTubeThe Pots & Trowels team:Martin FishJill FishSean RileyFind out more about Martin & Jill at martinfish.com Find out more about Sean at boardie.comPodcast produced by the team, edited by Sean, hosted by buzzsprout.com

This is the fifth and final episode in a special series of The Producers. AgriCultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we get to know farmers caring for both land and community. Along the way we hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the earth we all share. Matthew Young owns Elphin Grove farm in northern Tasmania. With the climate consistent and the rainfall reliable, Matt has turned his undulating acres into an incredibly diverse business growing everything from pharmaceutical poppies, peas for processing and a mysterious ugly vegetable that was unknown to him before he started farming it himself. There are three generations of Youngs on this farm, whether they're eight or 80, they all feel very tied to this patch of land in northern Tasmania. https://www.facebook.com/elphingrovefarm/ https://www.agricultured.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

This is the fifth and final episode in a special series of The Producers. AgriCultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we get to know farmers caring for both land and community. Along the way we hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the earth we all share. Matthew Young owns Elphin Grove farm in northern Tasmania. With the climate consistent and the rainfall reliable, Matt has turned his undulating acres into an incredibly diverse business growing everything from pharmaceutical poppies, peas for processing and a mysterious ugly vegetable that was unknown to him before he started farming it himself. There are three generations of Youngs on this farm, whether they're eight or 80, they all feel very tied to this patch of land in northern Tasmania. https://www.facebook.com/elphingrovefarm/ https://www.agricultured.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

This is the fifth and final episode in a special series of The Producers. AgriCultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we get to know farmers caring for both land and community. Along the way we hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the earth we all share. Matthew Young owns Elphin Grove farm in northern Tasmania. With the climate consistent and the rainfall reliable, Matt has turned his undulating acres into an incredibly diverse business growing everything from pharmaceutical poppies, peas for processing and a mysterious ugly vegetable that was unknown to him before he started farming it himself. There are three generations of Youngs on this farm, whether they're eight or 80, they all feel very tied to this patch of land in northern Tasmania. https://www.facebook.com/elphingrovefarm/ https://www.agricultured.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Welcome back to the Sunflower Allotment Podcast! With the cold snaps behind us and the sunshine well and truly here, Peter and Tim sit down under Peter's apple tree to discuss one of their favourite root vegetables, Celeriac. We discuss it's rich history, it's fantastic taste and tips of how to grow this tricky vegetable. With the cold weather all but a distant memory, Peter and Tim also discuss their techniques for mitigating against the hot, dry weather, including mulching and soil prep. We also touch on our jobs for June and look forward to a summer of allotment life! If you have any questions, please do get in touch, we love to hear from you! email: sunflowerallotmentpodcast@gmail.com Instagram / Twitter: @sunflowerpod1 

Toasted walnuts and garlic croutons await in Gareth Mullins delicious recipe this week.

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  During the week Linda had mentioned that later on she'd be making Celeriac Soup. Paul offered some tips which, having tried, Linda was reporting back on.  In the course of talking about the soup, Paul highlights some tips on cooking Peas. Thanks for listening!

How can we learn to love veggies and find joy in cooking with them? In this episode, we welcome back Alice Zaslavsky to discuss how we can learn to love veggies once and for all (even for our little ones), as well as a few tips and tricks on how to cook them along the way.Show notes:A few key words from today's episode:Borscht – a soup common in Eastern Europe and Northern Asia, where beetroot is one of the main ingredients.Braise – a cooking method that uses both wet and dry heat, where the food is first cooked at a high temperature, and then cooked in a covered pot in liquid.Brassica - is a genus of plant in the cabbage and mustard family, vegetables in this family include cabbage, broccoli, brussels sprouts, kale and turnip.Caramelised - the browning of sugar (natural or artificial), a cooking method resulting in a sweet flavour and brown colour.Celeriac – looks like a root vegetable but is actually a variety of celery.Kohlrabi – is a vegetable that is part of the wild cabbage family and has the appearance of a turnip (can be green or purple).Nightshade - a family of plants that includes tomatoes, eggplants, potatoes and peppers.Satsebeli – a Georgian sauce which is very hot.Secondary cut – referring to meats, this is usually a slightly leaner (and more expensive) piece of meat.Schmaltz – concentrated chicken or goose fat made into a paste.Tempeh – plant based protein, made from fermented soybeans.To find out more information on the topics discussed in today's episode, check out our blogs on the VicHealth website:Promoting healthy eating: https://www.vichealth.vic.gov.au/our-work/promoting-healthy-eatingHealthy food without breaking the budget: https://www.vichealth.vic.gov.au/search/eating-healthy-food-on-a-budgetEasy leftover school lunchbox ideas: https://www.vichealth.vic.gov.au/search/quesadillas

Welcome to the pilot episode of Recipes for Success, EpiVax's latest Podcast/Vlog Dr. Annie De Groot and Katie Porter host Amy Rosenberg (formerly FDA, now EpiVax), Vibha Jawa (BMS) and Sophie Tourdot (Pfizer) for a discussion of science, life and delicious food! Recipe: Roasted and pickled celeriac with sweet chilli dressing by Yotam Ottolenghi  Enjoyed […] The post Recipes for Success: Roasting Celeriac and Dangerous Objects appeared first on EpiVax, Inc. - Informatics and Immunology.

Provençal Millefeuille and Foie Gras Deviled Eggs with Camilla FurmanDuring lockdown, we all had to get creative in the kitchen – and Camilla Furman really put herself to the test in creating these wow-worthy haute cuisine recipes. Rich foie gras-stuffed deviled eggs and a creamy Provençal millefeuille with duck require precision-driven pairings to keep toppling their balance. Emily goes with a simple, herbaceous cheese, while Caroline looks west for a Burgundian wine that rises to the challenge.Recipe:Millefeuille ProvencalBy Camilla R FurmanIngredients:Aubergine (eggplant) sliced thinly and grilled 1-2 slices per millefeuilleRed Peppers roasted and chopped1-2 Tablespoon per millefeuilleDuck or Beef (shredded without clumps of fat!)2-3 spoonful's per millefeuilleMushroom, Spinach, Cream Sauce * Recipe below1-2 spoonful's per millefeuilleCourgette (zucchini) sliced thinly and grilled3-4 slices per millefeuilleTomato1 slice per millefeuilleAubergine (eggplant) chopped2 slices per millefeuilleParmesan Cheese shredded1/8 C per millefeuilleBasil Topsone per millefeuilleSalt/pepper/granulated garlicFresh thyme, oregano, chives, chopped basil*Mushroom/Spinach/Cream LayerThis part should be made a day ahead, or at least several hours before you plan on assembling the millefeuilles.600g of sliced mushrooms300g of frozen spinach½ onion chopped fine150g of Philadelphia Cream Cheese (but you could use mascarpone too)2 T Salted butter1 Clove pressed garlicSaute mushrooms in butter. Add onion and cook until translucent. Add spinach and garlic and cook until most liquid from the mushrooms and spinach is released. Drain excess liquid or simmer until most moisture is gone. You may need to both drain and simmer! Add cream cheese. This mixture should not be runny, but rather stiff. Season to taste.Assemble the MillefeuillesSelect small round metal molds to layer the ingredients. These millefeuilles are very filling, so small is fine! Put all the molds in a baking dish. This dish is best when assembled one day, and baked the next day.Layer 1: Start by placing a strudy single round of grilled aubergine on the bottom of the mold. If it doesn't cover the bottom, without coming up the sides of the mold, add strips of aubergine to make a complete base for the rest of the ingredients. Season this layer with salt, pepper and granulated garlic, and chopped basil and thyme.Layer 2: Add a sprinkling of roasted red peppers over the seasoned aubergine. Be judicious in the amount you use, it can be overpowering! I tend to “sprinkle” it to be sure every bite gets a piece of pepper, but not to completely cover over the aubergine.Layer 3: Take your prepared meat, season it with salt and pepper, thyme and chives, and completely cover the peppers and aubergine.Layer 4: Spoon in the mushroom/spinach mixture to cover the meatLayer 5: Season the courgetti with salt and pepper and granulated garlic and cover the mushroom spinach layer.Layer 6: Add a seasoned (salt, pepper, oregano, basil) tomato sliceLayer 7: Top with chopped and seasoned grilled aubergine. Use mold presser to press the layers together without letting it squeeze out the bottom.Bake at 190C (375F) for 30 min (or until completely warmed through and through)Use the presser to push out the millefeuille from the form unto a plate and top with shredded parmesan cheese and basil top.Serve with Ratatouille and puree de Celeriac (you can look up the recipes for these!)If you want to make into a lasagna you can layer it in a baking pan, but add mozzarella cheese to hold it together better!Recipe:Foie Gras Deviled Eggs with Raspberry Flavor PearlsBy Camilla R Furman6 Hard boiled eggs250g Foie gras or mouse de canard Mayonnaise *homemade!Salt – if neededRaspberry Flavor pearls* available on Amazon or at gastronomic specialty shops. (I have also used sauterne flavor pearls!)Prepare the eggs by halving them and extracting the yolks and into a smoothy blender or small diameter jar to use a stick blender. Add the foie gras or mousse and a Tablespoon of mayonnaise (or enough to make the mixture the consistency of butter frosting) and mix with the yolks. Add a pinch of salt if needed. You want more foie gras taste than yolky/mayo taste!Blend until smooth.Pipe the yolk/foie gras mixture into the egg whites and place the flavor pearls on top. Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Join Caro and Corrie for Ep 192.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week in the show we discuss;Caro's return to life in Amsterdam and adjusting to the role of grandparentThe bureaucratic nightmare of complying with COVID conditionsThe current mood in VictoriaLife with a new puppy for Corrie upon the arrival of PandaCorrie's Crush of the Week is Alastair ClarksonSally Rooney's Beautiful World, Where Are You?The Morning Show / Morning Wars on Apple TVOttolenghi's Beef Meatballs with Lemon and Celeriac (see recipe below)In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of lesser know producers including Mayer Bloody Hill in Yarra the Yarra Valley and Matt Roulere from Roulere.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Beef meatballs with lemon and celeriac These are lemony sharp yet very comforting, and best served with plain rice or bulgar wheat. Makes 20 meatballs, or enough for four.400g minced beef1 medium onion, peeled and finely chopped120g breadcrumbs20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish1 egg, beaten½ tsp ground allspiceSalt and black pepper2 tbsp olive oil1 small celeriac, cut into 5cm x 1.5cm batons3 garlic cloves, peeled and crushed½ tsp each ground turmeric, cumin and cinnamon1½ tsp fennel seeds, lightly crushed¾ tsp smoked paprika500ml chicken stock3½ tbsp lemon juice60g Greek yoghurtIn a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes.Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.

Scallops with Celeriac and Apple Purée, with an Apple Salad

Aislynn's First Farm to Table Cooking Experience: Four Courses of Stories - Chicken Vegetable Fried Rice (Hacha Hacha Chicka Chicka) - Where Were We Last Week? - Mr. Picky Visits Again - Joe's Seasonal Idea After discussing last week's 'Missing Episode,' Joe and Aislynn dive into a full report of AC's amazingly successful first Farm to Table Cooking Experience. From collecting and harvesting the food to a breakdown of each course to how AC and the chef planned the event and menu, we break down our beautiful time together. The next one is planned and already sold out. Mr. Picky came over for Chicken Vegetable Fried Rice and we get excited about the future of cuisine that lays before him. Aislynn insisted on it being just like the hibachi place and Joe gives you the secret ingredient. Bonus: The return of the gong!! Unanswered Questions: What is Celeriac? TableTopics Question: Are you more likely to be guilty of gluttony, lust, rage, jealousy, sloth, greed or pride? This Week's Links: Hacha Hacha It's Just Aislynn Facebook Group - Go down the Gardening Rabbit Hole with Aislynn Joe's other podcast, Beer and a Movie Support the Show: The Virtual Tip Jar Opening/Closing music: "Sanderburry's Steamworks" Trey VanZandt (YouTube.com/c/treyvanzandt) Licensed under Creative Commons: By Attribution 3.0 License --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support

In which I still have not a bloody clue what day the bins go out; the kittens turn two (and remain complete ****ing liabilities); I have an unwelcome midnight visitor; we celebrate the brilliance of girls in sport; I absolutely mortify my children; we discuss the #stoponlineabuse campaign and why it's really, really important to just not be a dick; I reminisce back to the heady days of #celebrityflaps; Jamie considers his GCSE options (HOW THE **** IS HE THIS OLD?!) and I fail to recognise an oboe; we book our first post-lockdown trip away; I prove why I cannot be trusted with baths; and Beth shares her impassioned views on FAT MILK.

Paula cooks up another delicious course

Write into Jules and Sarah! The Port Salut Crew HQ, PO Box 66747, London, NW5 9GH – we love your letters!Join The Port Salut Crew Facebook Group!Follow us!@julesandsarahpodcast@julesvonhep@thissarahpowellHave a dance with the Jules and Sarah Spotify playlists! See acast.com/privacy for privacy and opt-out information.

On this edition of Flavour, the team speak with a Cambridge resident who is helping families to get enough food. Roberto from Cambridge market talks about the effects of Brexit. Local chefs give ideas for that most underrated vegetable, celeriac. And they meet the Cambridge Baking Company which launches next week. Plus local offers for Valentine's Day. Flavour is presented by Matt Bentman, Alan Alder and Sue Bailey

2020 has been an unusual and difficult year for many, and we understand that the full repercussions of what we have all been through are still to be felt - but with summer and autumn now distant and the glory of winter around us, we continue with a healthy amount of discussion on some of our favourite horticultural topics, bringing a little dose of the garden to your daily lives.Home-grown veg are a treat at any time of the year, but what if your Christmas platter could be adorned with Brussels sprouts, savoy cabbages, carrots, the fluffiest roast potatoes and sweet parsnips on the big day? Lucy and Saul grow a range of veg on their respective estates, so they discuss how their employers enjoy home-grown produce for the perfect festive meal.Twitter links:Saul @GardeningSaulLucy @HeadGardenerLCIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)

In this episode, we speak to Leanne Spencer, Managing Director of BodyShot Performance, an award-winning health and wellbeing company that use tech and science to create happy, healthy and resilient teams. Leanne is an expert in corporate wellbeing, podcaster and endurance athlete however, life hasn’t...

The NewsA new digital trading card game is coming later this year and Chris Eccleston is coming back. Yes, you heard that correctly, Chris Eccleston will back as The Doctor at Big Finish. The MerchNo merch this week. Review story this episode: The Key to Time Part 5 - The Power of KrollAre those auditionees for the old Incredible Hulk series? Anyway, The Doctor and Romana are closing in on the fifth segment but there's the little problem of a giant squid. Coming next week: The Key to Time Part 6 - The Armageddon FactorWe conclude our The Key to Time series reviews with the final chapter. Lots going on in this six-parter so join us as we wrap it all up. Thank you all for listening, and until then have a great week, take care of yourselves, stay healthy and remember – Allons-y! Support this podcast

An hour of top tunes from Benin City, Gazel, Reggaeroast, Brother Zulu, Greentea Peng, Moak, The Hempolics, Kapil Seshasayee, Mr Ekow, Aleighcia Scott, Alfie Indra, Shay D, Obongjayar, Grapeguitarbox, Chris & The Celeriac, and Falle Nioke & Ghost Culture, handpicked by Tom Robinson from the BBC Introducing Uploader.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the Good Local Tips.TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.Listener Roslyn R recommended Helen Goh's Parsnip, Apple and Lime Cake - you'll find the recipe HERE.Corrie's loving Kipfler potatoes from Hawks Farm.Kerryn on Instagram asked about our favourite soups. . . recommended are Persian Red Lentil Soup, Celeriac and Apple, Green Soup.We also chat about flannel sheets, Salus rose bath oil and we love listener Felicity's tip to crush your egg shells around the base of your veggies to ward off pests.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

Today we celebrate a man known as “The Pathfinder” and the birthday of a man who impoverished himself writing a book in tribute to Carl Linnaeus. We'll learn about the woman who was as passionate about botany as she was assisting with the war effort and today’s National Day that celebrates a garden creature. (Hint: it has a bushy tail) Today’s Unearthed Words feature a riddle from an English-American writer and poet. We Grow That Garden Library™ with a book that helps us understand the language of flowers. I'll talk about a garden item that comes in handy if you grow houseplants, and then we’ll wrap things up with the birthday of a botanist who had an incredible love story and wrote beautiful poetry. But first, let's catch up on a few recent events.   Subscribe Apple | Google | Spotify | Stitcher | iHeart   Curated Articles A Winter Greenhouse: A Productive Way To Harvest Vegetables All Winter | @savvygardening Have you ever dreamt of harvesting fresh vegetables year-round?! Get inspired by @savvygardening - a winter greenhouse is a project worth thinking about... AND, they share this great tip: Keep a heat-generating compost pile INSIDE the greenhouse.    10 Unusual Vegetables For Adventurous Gardeners | Mother Earth News | @MotherEarthNews The list includes Cardoon, Shiso Perilla ("SHE-so per-ILL-ah"), Oca tubers, Celeriac ("sell-AIR-ee-ack"), Malabar Spinach, Kohlrabi, Seakale, Amaranth, Winter Radish, and Salsify & Scorzonera ("score-zah-NEAR-ah").   Now, if you'd like to check out these curated articles for yourself, you're in luck, because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There’s no need to take notes or search for links - the next time you're on Facebook, search for Daily Gardener Community and request to join. I'd love to meet you in the group.   Important Events 1813   Today is the birthday of the American explorer, soldier, and the first Presidential candidate of the Republican Party, John Charles Frémont. Frémont is remembered as “The Pathfinder” after helping many Americans who were heading West by creating documents and maps of his expeditions West. John and his wife, Jesse, created an entire map of the Oregon Trail.   When Frémont saw Nebraska, he didn’t see merely an endless prairie; he saw beauty. To Fremont, the entire state was one big garden, accentuated with fertile soil, swaying grasses, and wildflowers as far as the eye could see. Fremont was one of the first explorers to write about cottonwood trees. He discovered them near Pyramid Lake in Nevada on Jan 6, 1844. Years later, botanists would name the cottonwood in his honor, calling it the "Populus fremontii." Cottonwoods are the fastest growing trees in North America. After all of the beautiful elm trees at my childhood home succumbed to Dutch elm disease,  my parents selected cottonwoods because they knew they would grow quickly -  Up to six feet or more each year. They couldn't stand how naked the house looked without the beautiful large elm trees.   In truth, there's no comparison between a cottonwood tree and an elm tree, which is regarded as one of the most beautiful trees by landscape painters. In addition, because the Cottonwood tree grows so quickly, it often has weak wood that can easily be injured or damaged. Cottonwood trees are in the Poplar species. Only the female trees produce the fluffy cotton seeds that float through the air and collect in your garden and garage in June.   1837   Today is the anniversary of the death of the English physician and botanical writer Robert John Thornton. Robert adored Carl Linnaeus. He was a huge fan. When Robert wrote his book called “The Temple of Flora,” he dedicated it to Linnaeus. Robert wanted his book to be the very best illustrated botanical book ever made, and his goal was that it would be a memorialization of Linnaeus’ work. Robert’s idea was to have 70 large plates of exotic plants that would be organized according to Linnaeus’s classification system. Another unique aspect of Robert’s illustration concept was that the plants would appear in their native environment. Unfortunately, after working with the very best illustrators of his time, Robert had to stop production on the Temple book after only twenty-eight plant illustrations. He ran out of money, and the project stalled. Yet, even in its unfinished state, it remains one of the most excellent compilations of botanical illustrations that has ever been created. Although Robert was overly ambitious with his goals for the “Temple of Flora,” the work is still considered to be arguably one of the loveliest botanically Illustrated books in the world. The most famous engraving in the book is of a night-blooming cereus cactus plant. The bloom takes up almost the entire width of the image, and in the background (in the dark), you can see the ruins of a castle. The night-blooming cereus is known as "The Queen of the Night." The flowers of the night-blooming cereus don't last long, but they are stunning. The night-blooming cereus is native to Arizona in the Sonoran Desert. Most people would be surprised to know a cereus cactus can get to be ten feet tall. Outside the Southwest, the cereus is generally grown as a houseplant. If you're waiting for your cereus plant to bloom, just know that it won't start flowering until it's at least five years old. Initially, you may only get one or two blooms for a few years. That said, once you do get a flower, you will be in love because the bloom is seven inches across, and the scent is heavenly.   1879   Today is the birthday of Dame Helen Gwynne-Vaughan - a prominent English botanist and mycologist. She died in 1967. Gwynne-Vaughn also helped form the University of London's Suffrage Society - where she was the first female professor. During #WWI, she also helped establish the Women's Army Auxiliary Corps. Due to her extraordinary wartime leadership, Gwynne-Vaughan was one of the first women to receive a Military Commander of the Most Excellent Order of the British Empire award. Early on in her botanical career, Gwynn-Vaughan researched rust fungi. Rust is a plant parasite that invades a plant and uses it as a host for its survival. Rust actually invades the plant's cells, and it steals nutrients from the plant. The plant treats the rust like an infection. Sometimes the plants are able to fight off the rust. Other times, the rust wins, and the plants succumb to the Rust. Rust destroys 15 million tons of wheat each year. The University of London recently released a lovely article about Gywnne-Vaughan called "Fungi and the Forces," which revealed that Gwynne-Vaughan was as accomplished in the armed forces as she was in the theater of fungi. In fact, a handful of fungi are named for her - like Palaeoendogone gwynne-vaughaniae and Pleurage gwynne-vaughaniae.   2001Today is National Squirrel Appreciation Day, which was founded in 2001 by Christy Hargrove, a wildlife rehabilitator in Asheville, North Carolina. Christy created the special day to acknowledge that food sources for squirrels are scarce in mid-winter. Gardeners are generally of two minds when it comes to squirrels. They either don't mind them, or they really dislike them. Squirrels can be a challenging pest in the garden because of their tremendous athleticism. Squirrels have a 5-foot vertical.  Nowadays, their ability to leap is well-documented on YouTube. And, squirrels are excellent sprinters and swimmers. Squirrels are master zig-zaggers when they run - a skill that comes in handy when they need to evade predators. A squirrel nest is called a drey. Squirrels make their nests with leaves, and the mother lines the inside of the drey with grass.  Squirrels perform an essential job for trees. They help the forest renew itself by caching seeds and burying them. The caching of seeds by squirrels is vital for many tree species. As squirrels bury acorns and other seeds, they either sometimes forget or simply don't return to some of their buried food. Although squirrels have tremendous ability to source buried food, they can smell an acorn buried in the ground beneath a foot of snow.   Unearthed Words Today’s poem is a winter riddle from James Parton. The answer is snow: "From Heaven I fall, though from earth I begin.  No lady alive can show such a skin.  I'm bright as an angel, and light as a feather,       But heavy and dark, when you squeeze me together.  Though candor and truth in my aspect I bear,       Yet many poor creatures I help to insnare.  Though so much of Heaven appears in my make,       The foulest impressions I easily take.  My parent and I produce one another,       The mother the daughter, the daughter the mother." - James Parton, English-born American biographer, A Riddle - On Snow    Grow That Garden Library The Language of Flowers by Vanessa Diffenbaugh Today’s book is a fiction book. Vanessa weaves the Victorian language of love into a love story: honeysuckle for devotion, asters for patience, and red roses for love. For the main character, Victoria Jones, flowers are more useful in communicating mistrust and solitude. After a childhood spent in the foster-care system, her only connection to the world is through flowers and their meanings. Now eighteen and emancipated from the system with nowhere to go, Victoria realizes she has a gift for helping others through the flowers she chooses for them. An unexpected encounter with a mysterious stranger forces her to confront a painful secret from her past. Brigitte Weeks of The Washington Post gave my favorite review of this book: “ I would like to hand Vanessa Diffenbaugh a bouquet of bouvardia (enthusiasm), gladiolus (you pierce my heart) and lisianthus (appreciation). . . . And there is one more sprig I should add to her bouquet: a single pink carnation (I will never forget you).” This is a lovely fiction book for gardeners who are looking for something light and fun to read over the winter. This book came out in 2012. You can get a used copy of The Language of Flowers by Vanessa Diffenbaugh and support the show, using the Amazon Link in today's Show Notes for under $1.   Great Gifts for Gardeners Universal Products 10 Pack of 6 Inch Clear Plastic Plant Saucers for Indoor and Outdoor Plants $9.49 Make sure this fits by entering your model number. MADE IN THE USA - 10 pack of 6" clear, round, plastic plant saucers. Each plant saucer measures 6" at the top and 4-7/8" at the bottom. SUPERIOR PROTECTION - Never worry about excess water or spilled soil staining or damaging your household surfaces again! These drip trays will catch excess debris and moisture with their waterproof design. OPTIMAL PLANT DRAINAGE - Ensure your favorite houseplants, pots, planters, and flowers have an ideal drain tray while not having to worry about over or under watering them. EXCELLENT FOR DIY - These saucers are great for gardening projects and home décor. You can decorate around the base of your favorite potted plants and flowers while protecting your surfaces against moisture. SATISFACTION GUARANTEE - Take advantage of these benefits for multiple home garden locations around your house with this 10-pack of saucers! They are backed by a 90-day manufacturer warranty.   Today’s Botanic Spark 1854   Today is the birthday of the Washington DC-based USDA botanist Erwin Frink Smith. Smith had attempted to solve the problem of the peach yellows. Peach Yellows is a disease caused by a microorganism called a phytoplasma that was affecting Peach Orchards. It became known as the Peach Yellows disease because the main symptom begins with new leaves that have a yellowish tint.  Had Smith solved the problem of the Peach Yellows, he would have become world-famous - but he didn't. Years later, it was actually the botanist Louis Otto Kunkel who discovered that a type of leafhopper was carrying the disease. Now Smith may not have solved the Peach Yellows problem, but he was a peach of a guy. In researching Smith, I discovered a rare combination of kindness and intellect. He developed a reputation for hiring and promoting female botanists as his assistants at the Bureau of plant industry in Washington DC. Smith gave these women tasks based on their strengths instead of their job descriptions, and in many cases, they were able to work on projects beyond the scope of their job description. Smith’s friend, Dr. Rodney True,  revealed Smith’s unique combination of strength in a tribute after he died. He wrote: “Erwin developed a knowledge of French, German, and Italian literature that opened to him worlds of intense pleasure… He read his Bible in a copy of the Vulgate, and Dante was a favorite … in Dante's own great language. Goethe was often quoted in the original. Seldom have I known a man who brought such joy and understanding to the works of great writers. His library was a sort of map of his mind. In it were all manner of noble things. He was quick, enthusiastic, and strangely appealed to by beauty in all its forms.” The happiest day in Smith’s life was no doubt when he married the pretty Charlotte Mae Buffet on April 13, 1893. They shared an epic love for each other and for reading and poetry. Tragically, after twelve years of marriage, Charlotte was diagnosed with endocarditis. She died eight months later on December 28, 1906. Smith dealt with his grief by putting together a book of poetry, stories, and a biography of Charlotte. The book is called “For Her Friends and Mine: A Book of Aspirations, Dreams, and Memories.”Smith wrote, "This book is a cycle of my life— seven lonely years are in it. The long ode (on page 62) is a cry of pain." There are many touching passages – too many to share here now.” There's one passage from Smith describing Charlotte’s fantastic ability to attune to the natural world, and I thought you'd find it as touch as I did when I first read it: “Charlotte’s visual powers were remarkable. They far exceeded my own. Out of doors, her keen eyes were always prying into the habits of all sorts of living things: ants, spiders, bees, wasps, fish, birds, cats, dogs. Had she cared for classification, which she did not, and been willing to make careful records, she might have become an expert naturalist. Form in nature seemed to interest her little or at least comparative studies of form. What did interest her tremendously was the grade of intelligence manifested in the lower forms of life. She would spend hours watching the habits of birds and insects, and never without discovering new and interesting things. Whether she looked into the tops of the tallest trees, or the bottom of a stream, or the grass at her feet, she was always finding marvels of adaptation to wonder at and links binding the world of life into a golden whole. She made lists of all the birds that visited her neighborhood. She knew most of them by their songs, and some times distinguished individuals of the same species by little differences in their notes, as once a song-sparrow at Woods Hole, which had two added notes. She knew when they nested and where, how they made their nests, and what food they brought to their young. In studying birds, she used an opera-glass, not a shotgun. She was, however, a very good shot with the revolver.”

Celeriac is certainly an unsung hero of the vegetable world, with its edible leaves and knobby root , most of use simply don't know what to do with it.Celeriac is also called the turnip-root celery or celery root and for many I simply thought it was just the root of the celery plant. Whilst it's a variety of celery its cultivated for its knobbly bulb root, with its subtle celery-like flavour and nutty overtones. I have cooked with them for years but I can't forget the first time I cooked them was whilst working in London. I was on the Roast and Grill section of Bluebird restaurant and my head chef at the time John Toroade was a big fan of celeriac. We ended up making a very classic side dish called Remoulade which we paired with some grilled lamb rumps. I'll never forget it, especially after I had done 200 portions that day!First up let's see what other delicious things you can do with celeriac.Classic mashed celeriac, just peel and cook in a pot with 1/2 water 1/2 milk until tender, mash with a good knob of butter and serve with roasted fish Celeriac bake, just treat it the same as a creamy layered potato gratin, but replace half the potatoes with sliced celeriac pieces Roasted whole, just peel and coat with a touch of oil, liquid honey, seasalt and fresh rosemary, bake until tenderOne of my favourites, celeriac soup! sweat off white onions and add cubed celeriac, garlic, thyme and vegetable stock. Cook until tender. Blitz with cream and serve with some crisp bacon or pancetta and truffle oil. STOP IT!Celeriac hash browns with black pudding Celeriac coleslaw, just add finely sliced celeriac into you classic slaw mix and serve with hot smoked salmon.Basic Celeriac Remoulade 1 small celeriac1 lemon2 tbsp Dijon mustard 6 tbsp good quality mayonnaise2 Tbsp chopped parsley Seasalt and pepperPeel your celeriac and slice into thin strips or ribbons. Place into a bowl and cover with cold water and the juice of the lemon. Place into the fridge for 10 minutes before draining. Combine with the rest of the ingredients and season.Serve alongside some BBQ lamb and a fresh cos leaf salad. YUM!

Scott Sharpe talks about the beauty of gardenias and answers questions about gardening.

For this week's Wednesday dinner Celebrity Chef Gary O’Hanlon tells Ciara how to make Celeriac, Squash, Pasta & Fontina Bake and answers all of your culinary questions

On the podcast this week Jenny and Judith discuss their recent summer breaks which include moments of absolute joy! As well as chatting about breaking wind in front of extended family they are joined by the brilliant Cally Beaton. You can follow Jenny @jennyeclair You can follow Judith @greyprideuk You can follow Cally @callybeaton and you can find more informtion about her live shows at callybeaton.com You can email Older & Wider at olderwiderpod@gmail.com

Summary: The lads discuss Guilty Pleasures again but this time is music! Ever wonder these weirdos listen to that they feel guilty about? Well now you can listen in and find out! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: Gargle Blaster - 3 1/2 oz Celeriac - 3 1/2 oz Jerusalem Artichokes - 3 1/2 oz Celery - small bunch of mint ice cubes Peel the Celeriac, chop it into sticks; scrub the artichokes. Juice the vegetables and the ming, being sure to alternate the mint leaves with the other ingredients to prevent the juicer getting clogged up. Process the juice in a blender of food processor with a couple of ice cubes and serve. Quote du Jour: Captain Reginald Thistleton - You Scoundrel, Is that brandy? Woodhouse - Ah no sir, just water. Captain Reginald Thistleton - Water? No, never touch the stuff. Fish fuck in it. Woodhouse and Captain Reginald Thistleton - Archer Charity: LOUISIANA SPCA - https://www.la-spca.org/ Links: Patreon - www.patreon.com/WatchYourMouthPodcast Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

On Episode 5 of Marti’s Music Kitchen, on Oregon Music News.com, Check out The ByLines, a sophisticated, jazz-inspired story-driven pop duo with Reece Marshburn and Marianna Thielen. These two are funny! They have an ongoing video series with a character called, Cardigan Man – who once shared his new love of something called Celeriac Root. Who is this green sweater-wearing alter-ego? And how does he help the ByLines create Spaghetti with his super special ingredient? That’s what’s so wonderful about it,” says Reece. “I think what we love is that this silly character has spawned more creativity, and when you create something that then allows people to create back at you, that’s like the best thing, right?!” Hear The ByLines perform LIVE, talk about their songwriting process and find out about their Italy experience. Join us as we make a special Spaghetti recipe, direct from Cardigan Man himself! Thanks for listening to Marti’s Music Kitchen. http://TheBylines.com http://MartiMendenhall.com Spaghetti with Thyme-Chile Celeriac Puree Recipe From SeriousEats.com Ingredients • 1 pound spaghetti • 1 tablespoon olive oil • 1 large celeriac, peeled and diced into 1/2-inch cubes • 1 tablespoon fresh thyme leaves • 2 cloves garlic, peeled and minced • 1/2 fresh red chile, minced, or a crushed red pepper flakes to taste • 2 tablespoons unsalted butter • 1/2 teaspoon minced fresh parsley, for garnish • Grated Parmesan cheese, to taste Directions Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering, then add the celeriac along with a pinch of salt and pepper. Cook until the celeriac has begun to color, then add the thyme leaves, garlic, and chile and continue to cook for another 3 to 4 minutes. Add about 1/2 cup of hot water to the skillet, cover, and turn the heat to low. Simmer until the celeriac is tender, about 20 minutes, adding more water if the pan gets completely dry. Once tender, mash the celeriac with a potato masher or wooden spoon to create a rustic puree. Season to taste with salt and pepper. In the meantime, bring a large pot of salty water to boil. Cook the pasta until a minute away from al dente. Reserve 1 cup of pasta water before draining, then add the noodles to the puree along with some of the pasta cooking water. Cook on low, adding pasta water as needed, until the pasta is al dente. Finish with the butter to create a silky sauce, then serve with fresh parsley and Parmesan. This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall

A heartwarming vegeterian avgolemono soup with celeriac and cauliflower is this week's recipe by Angela Nicolettou. - 'Ενα αυγολέμονο με χειμωνιάτικα λαχανικά για χορτοφάγους είναι η συνταγή μας σήμερα. Η 'Αντζελα Νικολέττου μίλησε στην Ντίνα Γερολύμου.

Summary: The lads opening up Semester 13 with a "Bringing it Back" while trying to recover from a Semester 12 hang-over! Also our new charity is announced!! ***Don't forget you can call and leave a message swearing up a shit storm for the foul-mouthed philanthropists! Calls will be aired on future episodes. Here's the number: 985-265-7726*** In the Studio: Dan Ken Critter Cocktail du Jour: Upbeet -3 1/2 oz Celeriac -2 oz Beetroot -3 1/2 oz Carrots -2 oz Radicchio -1 Apple -Ice Cubes Peel the celeriac, scrub the beetroot and carrots and cut them into sticks. Juice all the ingredients, then process the juice in a blender or food processor with a couple of ice cubes. Soooo if the hangover doesn't kill you first the upbeet might finish you off in the end from the sounds of it lol!!! Quote du Jour: [Monster slams into a concrete retaining wall] Earl Bassett - Stupid son-of-a-bitch, knocked itself cold! Valentine McKee - Cold, my ass, he's dead! We killed it. We killed it! *Fuck you!* Earl Bassett and Valentine McKee - Tremors Charity: Open Medicine Foundation - https://www.omf.ngo/ Links: Facebook – www.facebook.com/wympodcast Twitter – twitter.com/wymshow – @wymshow iTunes – itunes.apple.com/us/podcast/watch…d1065059804?mt=2 Sound Cloud –@watchyourmouthpodcast Stitcher – www.stitcher.com/podcast/watch-your-mouth-podcast Spreaker – www.spreaker.com/show/watch-your-mouth-podcast Merchandise – www.cafepress.com/wymmerch Brought to you by KDC Productions, LLC

You can still book your tickets to Jules and Sarah LIVE in Manchester via the Instagram page @julesandsarahpodcast or by using the link below.Write into Jules and Sarah! The Port Salut Crew HQ, PO Box 66747, London, NW5 9GH. Back on the dating apps, Jules is giving his thumbs his work out swiping left and right, and a lot of the time by mistake, the pair question if this could be the launch of Sarah’s dating agency. Sarah’s damp saga continues, the Rivita carpet dampens but the quotes come in… along with an Adonis. Shelagh discovers a new dairy, June gets vertigo and News from the North involves baked goods and canine shampoo. Is there anything better than a Port Salut Crew podcast? NO.Tickets: bit.ly/julesandsarahLIVE See acast.com/privacy for privacy and opt-out information.

Lauren Petersen, PhD, is a postdoctoral associate investigating the microbiome and she’s back on the podcast to update us on her research. Be sure to listen to our first interview first! I sent Lauren some of the probiotics we use in our practice, and she said, “they look great!” Lauren did some calculations for the number of CFUs, and she got pretty much exactly what the bottle claims for live organisms, with growth on both Lactobacillus-selective and Bifidobacterium-selective medias. The same was not true for Renew probiotics where her qPCR analysis showed that Bifidobacterium was pretty much all dead. Here are some photos of the Lactobacillus-selective and Bifidobacterium-selective plates that Lauren used to grow the probiotics. She shot for 250 CFUs per plate (based on if all the organisms per gramme probiotic were alive) and that's pretty much what she got! Sign up for our Highlights email and every week we’ll send you a short (but sweet) email containing the following: One piece of simple, actionable advice to improve your health and performance, including the reference(s) to back it up. One item we read or saw in the health and fitness world recently that we would like to give a different perspective on, and why. One awesome thing that we think you’ll enjoy! Here’s the outline of this interview with Lauren Petersen, PhD: [00:00:32] Previous episode: The Athlete Microbiome Project: The Search for the Golden Microbiome. [00:03:10] Prevotella. [00:04:42] uBiome and The American Gut Project. [00:05:25] Scher, Jose U., et al. "Expansion of intestinal Prevotella copri correlates with enhanced susceptibility to arthritis." Elife 2 (2013): e01202. [00:06:33] Probiotics: S. boulardii. [00:08:48] Bifidobacteria. [00:09:54] Testing probiotics: Renew Life. [00:12:06] D-Lactate Free Bifido Probiotic. [00:12:28] Sign up for our highlights email. [00:14:44] qPCR analysis definitely picked up lactobacillus. [00:15:33] 16S vs qPCR. [00:16:03] RNA-Seq. [00:17:20] Whole-genome shotgun. [00:18:26] 60-day Bionic Fiber Program. [00:19:11] Brummel & Brown 35% Vegetable Oil Spread with Yogurt + bananas. I’m not linking to this rubbish because it’s not fit for human consumption. [00:21:25] Akkamansia. [00:21:49] Remely, Marlene, et al. "Increased gut microbiota diversity and abundance of Faecalibacterium prausnitzii and Akkermansia after fasting: a pilot study." Wiener klinische Wochenschrift 127.9-10 (2015): 394-398. [00:24:41] Tolerating inulin. [00:25:22] Celeriac root. [00:26:19] Where do the microbes come from? [00:28:33] Antibiotics. [00:29:09] Cephalexin antibiotic. [00:29:56] Clindamycin antibiotic. [00:32:08] Amoxicillin antibiotic. [00:33:54] Metabolic endotoxaemia. [00:39:28] Mother Dirt. [00:41:42] FMT and the Taymount Clinic. [00:42:17] 4-Cresol Vancomycin.

Jhonny & Robby are back with Jhonny's Sous Chef from Art of the Table. It's a great discussion about Michelin Stars, the best restaurants in Seattle and a host of other topics covering all sorts of behind the scenes stuff from the local food scene.

This week NQW talks to food expert Kim Smith of Gluten-Free Gatherings about eating on a restricted diet in London, finds out where to eat like a caveman, and uncovers her past in the murky world of artificial flavourings and ready meals... See acast.com/privacy for privacy and opt-out information.

Cardiologist Dr. Eric Thorn and registered nurse Marylou Van Hintum join our host Dietitian Cassie along with special guest co-host sports nutritionist and personal trainer Paul Kriegler today in Episode 111 of "Low-Carb Conversations With Jimmy Moore & Friends!"   We're happy to share this headline-driven podcast that looks at the latest health stories from the perspective a low-carb, Paleo, primal, real food point of view. We look long and hard to find key opinion-makers and amplify their voices each and every Friday here on the podcast. That's why we are grateful for the generous support of those of you who give financially to help us keep this show going.  if you'd like to join the growing list of people who love "Low-Carb Conversations" and demonstrate it with their donations. THANK YOU! In today's episode, our host  invites on a real foods-based Ironman-in-training and sports nutritionist named  from  along with special guest friends cardiologist  and registered nurse  from the Virginia-based . Listen in as Cassie, Paul, Dr. Thorn, and MaryLou discuss the diabetes risks for women who eat a high-protein breakfast, whether taking statin drugs can lead to gluttony on high-fat foods, the questionable link between saturated fat consumption and heart disease, why runners need to pay attention to nutrition, and so much more. Plus, we've got two great recipes for Faux Scalloped Au Gratin Potatoes as well as Collards and Kale from MaryLou at the end. It's time to pull up a chair, grab a cup of coffee and let's talk! NOTE: We will not have an episode next Friday, May 23, 2014, but will return in two weeks on Friday, May 30, 2014. Jimmy will be rejoining Dietitian Cassie again coming up on Friday, June 6, 2014. “LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED!: to support this podcast! LINKS MENTIONED IN EPISODE 111- We’re LISTENER-SUPPORTED: - - - - - - - SECRET HEADLINE: - - -  MaryLou's Faux Scalloped Au Gratin Potatoes1 Celery root or Celeriac peeled, cleaned and sliced (I use a mandolin and slice the pieces thin and then cut them into smaller pieces)4 tablespoons of butter (I use Kerrygold unsalted)1 cup of heavy creamGarlic powderSaltPepper1/4 cup Parmesan1/4 cup Romano1/4 cup Mozzarella Put all ingredients, except cheese, in a sauce pan over low to medium heat cover and sauté for 25-30 minutes stirring occasionally until they are the softened. After 20 minutes add cheese and continue cooking over low heat MaryLou's Collards and Kale This recipe seems so simple and yet it is never the first thing people think of. It is a great way to get in broth when you are eating a real food nutritional approach. We have this at least 4-6 nights a week it is delicious. When we eat chicken we boil thighs in the broth for 15-20 minutes and then season skin on thigh and broil for 5 minutes or so to crisp (best fried chicken without coating with bad ingredients). Collard GreenKale“Better than Bouillon” (I prefer the organic vegetable)Water Fill Dutch oven half way with water (the Dutch oven cooks collards faster) Add bouillon paste to taste (I add a spoon full at a time, mix well and taste the broth and if it is to watered down I will add more paste or if it is to strong I will add more water). Add Collards and Kale (I use a handful of each and that depends on the size of the pot and the amount of water you added) boil covered for approximately 15 minutes and you are done!

In this cooking demo, Chef Carsberg breaks down how he makes the most recent addition to Bisato's menu, bucatini.

A low-fat redo of remoulade sauce on top of crunchy Celeriac sticks with it's subtle celery flavor.