Podcasts about Chanterelle

Check out Botanical Bazaar festival here: https://bit.ly/3RsvdflThe Gold Coast's Premier Gardening and Sustainable living festival August 2nd and 3rd. Grab your baskets and sense of adventure — we're heading into the wild!

You better be hungry for this episode! Artemis Program Manager Annita Lucchesi shows Artemis Coordinator Paige McMahon and YOU how to make contemporary recipes with Indigenous ingredients such as steelhead, elk, huckleberries, and wild rice.  RECIPE  While these recipes are not traditional to any tribe, they do utilize traditional Indigenous foods. The goal in sharing these recipes is to remind folks that Indigenous foods are more accessible than we realize, highly versatile, easy to work with, and usable in a wide variety of cooking styles. Whether you're Indigenous or not, Indigenous foods belong in your kitchen! Every ingredient used is Indigenous to the Americas.   Note: I am a home cook that does not believe in precise measurements. For that reason, you won't see specific measurements in the ingredient lists below. Instead, I use descriptions of texture to give you a feel for what it should look or feel like as you go. As always, do what feels right for your palate and the size of the party you're cooking for.   Prickly Pear Glazed Steelhead  Ingredients:  Steelhead filet  Prickly pear jam  Sunflower oil  Coarse sea salt  Directions:  Preheat oven to 350 degrees Fahrenheit.  In a small bowl, mix sunflower oil, salt, and prickly pear jam until evenly blended. Consistency should be similar to a thick salad dressing – thin enough to drizzle, but thick enough to lather onto the fish.   Place steelhead filet in an oven-safe pan. Spoon prickly pear glaze over the fish, making sure to spread a medium-thick layer evenly.   Bake steelhead in the oven until it is cooked to desired texture.     Wild Rice & Elk Meatballs  Ingredients:  Ground elk meat  Huckleberries  Wild rice  Mixed wild mushrooms (chanterelles recommended)  Flat (mountain) cedar  Bear root (or osha root)  Coarse sea salt  Directions:  In a large deep pan, add mushrooms, small chunks of bear root, and a pinch of cedar to water. Fill level should be deep enough to create a broth to cook the meatballs in, but not so deep that it will boil over once you add the meatballs. Place the pan on the stove on medium heat, high enough to create a flavored broth.   In a large bowl, mix ground elk, huckleberries, wild rice, a pinch of flat cedar, and salt. The final texture of the mix should be sticky enough for the meatballs to hold shape, but wet enough to remain moist after cooking in the broth.   Form meatballs by rolling between your palms – they should be approximately 1” thick.   Place meatballs directly into the broth on the stove. Turn as needed, and add additional water as needed (the rice will soak up the broth as they cook; the pan should always maintain broth in it because the rice needs the moisture). Cook thoroughly, until meat and rice are fully cooked.     Roasted Maple Chili Sweet Potatoes & Mushrooms  Ingredients:  Diced sweet potatoes  Chanterelle mushrooms (or other wild mushrooms)  Maple syrup  Guajillo chili powder  Sunflower oil  Coarse sea salt  Directions:  Preheat oven to 350 degrees Fahrenheit.   Place diced sweet potatoes and mushrooms in an oven-safe pan (cast iron preferred).   In a small bowl, stir sunflower oil, salt, guajillo, and maple syrup until evenly mixed. Feel free to taste as you go and modify the sweet/spicy level to your preference.   Pour the glaze over the potatoes and mushrooms, and stir to ensure pieces are evenly coated.   Bake until potatoes are soft and easily broken with a fork.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, host Zach Urness and outdoors intern Skyla Patton get excited about the peak season for finding Oregon's delicious and beautiful state mushroom. In an interview first recorded in 2022, Patton breaks down everything about the Pacific Golden Chanterelle, including where and when to find it, how to eat it, how to get permits to harvest them and trickier questions including whether you can over-harvest the beloved mushroom. The two discuss everything from the science of why chanterelles grow across western Oregon, best recipes and what the evidence suggests about cutting them or pulling them from the ground.

durée : 00:04:22 - Le Zoom de la rédaction - Sur les hauteurs du village, une ferme auvergnate a été restaurée et transformée en chambre d'hôtes. Vue imprenable sur le Puy de Sancy. Et si vous décidiez de quitter la ville et d'y vivre ! Comment vous y préparez pour éviter les désillusions ? C'est ce que propose le département du Cantal.

Founder, CEO, and president of EDWINS Leadership & Restaurant Institute Brandon Edwin Chrostowski is renowned for changing culinary and hospitality training—in and out of the nation's prisons—while preserving French cooking traditions. His mission-driven effort to train and staff former prison inmates at his flagship French restaurant and nonprofit has created a national model for re-entry and an educational pipeline for formerly incarcerated to learn the discipline and skill of fine dining.Under Chrostowski's leadership, the EDWINS program boasts an extraordinary one percent recidivism rate, a testament to the efficacy of its approach. More than a CEO, Chrostowski is a catalyst for change, providing over one hundred formerly incarcerated adults with free culinary and hospitality arts training each year. Since its inception in 2007, the program has evolved into a multifaceted initiative, including Edwins Too—a culinary incubator and community kitchen; EDWINS Butcher Shop and Bakery and Diner; a Second Chance Life Skills Center with housing and wraparound services; EDWINS Family Center, a nonprofit offering free daycare to Institute students during class hours; on-site programs at Grafton Correctional Institute and Cuyahoga County Juvenile Detention Center; and a groundbreaking virtual curriculum reaching over 400,000 inmates in prisons across the country.A culinary virtuoso, Chrostowski's journey began with classical training as a chef and sommelier. He honed his skills at distinguished fine dining establishments in Paris, New York, and Chicago, including Lucas Carton, Chanterelle, Picholine, Le Cirque, and Charlie Trotter's. His culinary prowess has been celebrated with numerous accolades, including being a 2022 James Beard Award Semifinalist and a 2023 James Beard Finalist. Recognition also extends to the 2023 Jim Brown Changemaker Award, IFMA's 2020 Silver Plate, CNN's 2016 Heroes, and the prestigious Crain's “40 under 40” Awards.A proud alum of CIA, Chrostowski holds an associate degree in culinary arts and a bachelor's degree in business and Restaurant Management. He resides in Cleveland with his wife Catana and their children, Leo, Lilly, Lynx, and Lander.A Quote From This Episode"It's not like you come into a kitchen, and they say, 'Listen, this is how you're going to figure it out,' they just give you a task and you gotta figure it out."Resources Mentioned in This EpisodeFilm: Knife SkillsTV: CBS This Morning CNN HeroAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. Register for ILA's 26th Global Conference in Chicago, IL - November 7-10, 2024.Adult Development Pre-Conference SessionAbout  Scott J. AllenWebsiteWeekly Newsletter: The Leader's EdgeBlogMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. Nothing can replace your reflection, research, and exploration of the topic.

Mushrooms aren't the first ingredient we usually think of for flavoring beer or chocolate, but many craft brewers and craft chocolate makers are using different species of mushrooms to create unique flavor experiences and, in some cases, provide unexpected health benefits. In today's episode, we talk all about using mushrooms in beer and chocolate.We talk with Marika Josephson of Scratch Brewing about brewing  with foraged mushrooms from the brewery's southern Illinois property, including Chanterelle, Turkey Tail, Black Trumpet, Oyster, Wood Ear, and others.  You can listen to previous interviews with her here and here, and order her book of brewing with foraged ingredients here.We talk with Sara Ratza of Ratza Chocolate in Tarpon Springs, Florida, about using mushrooms with health benefits in her bean to bar chocolate, including Reishi, Chaga, Lion's Mane, and others. You can listen to her previous episodes here, here, and here, and order her bars and her book on herbal hot chocolate here.And we talk with Jesse Bussard, former director of the Craft Maltsters Guild, a sustainable agriculture expert, and a grower and hunter of mushrooms, about what makes mushrooms so cool.You can listen to the episode with Oliver Holacek of Primo Chocolate in which we further discuss mushrooms, including the possible therapeutic applications for psilocybin mushrooms in chocolate here. Follow Bean to Barstool on social media!InstagramFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

We're talking all about goat week, how to kill a velvet buck and finding the mother load of chanterelle mushrooms. Check it out! Episode Notes:Goat Ropin' Posted - Bear Attack Chanterelle MushroomsBowhunting with painHow to kill a velvet buckThe Hunting Roots podcast is brought to you by onX Hunt - www.onxmaps.com 

FREE FARM FRIDAY Farmer Brian K from Texas Farmer Dan Mundy from New Jersey GMO = Genetically Modified Organism Chanterelle Mushrooms - One of the most highly prized mushrooms in our woodlands, whilst it is widespread it can be locally abundant. Often easy to miss on the woodland floor as the caps can look just like fallen leaves. One of the most iconic mushrooms that grows in the wild in UK, the Chanterlle is a stunning species, both to look at and to taste. Its distinctive trumpet like shape and bright yellow colour make this mushroom stand out from the other, but not from leaves, in an area of birch woodland near to my house you would be surprised how well camouflaged these mushrooms are in amongst the fallen birch leaves. Across the country it is a common species, in Scotland and the south of England woodlands can be covered with these, in certain areas they can be a little more picky in where they grow and in some areas they can be difficult to find, in others they are locally abundant. Some authors say when you pick and smell them they have an apricot aroma (I have never convinced myself with this and neither have any of my friends). The taste of this mushroom is fantastic and is one of the best wild eating mushrooms (I prefer the texture of these to any other) and if you dry them and use them then I think that flavour comes out even more. They can be found in a variety of woodland but take care not to confuse them with the False Chanterelle (Hygrophoropsis aurantiaca), this is a more orange coloured mushroom with 'real' gills (the Chanterelle has unfolds in the surface making them look more like veins than gills) the stem on the False Chanterelle is usually thinner and False Chanterelle occurs in coniferous woodlands and heathlands. HEADLINE: Top 10 Most Common GMO Foods by Chris Keenan  Soy Corn Canola Oil Cotton Milk Sugar Aspartame Zucchini Yellow Squash Papaya 

FREE FARM FRIDAY Farmer Brian K from Texas Farmer Dan Mundy from New Jersey GMO = Genetically Modified Organism Chanterelle Mushrooms - One of the most highly prized mushrooms in our woodlands, whilst it is widespread it can be locally abundant. Often easy to miss on the woodland floor as the caps can look just like fallen leaves. One of the most iconic mushrooms that grows in the wild in UK, the Chanterlle is a stunning species, both to look at and to taste. Its distinctive trumpet like shape and bright yellow colour make this mushroom stand out from the other, but not from leaves, in an area of birch woodland near to my house you would be surprised how well camouflaged these mushrooms are in amongst the fallen birch leaves. Across the country it is a common species, in Scotland and the south of England woodlands can be covered with these, in certain areas they can be a little more picky in where they grow and in some areas they can be difficult to find, in others they are locally abundant. Some authors say when you pick and smell them they have an apricot aroma (I have never convinced myself with this and neither have any of my friends). The taste of this mushroom is fantastic and is one of the best wild eating mushrooms (I prefer the texture of these to any other) and if you dry them and use them then I think that flavour comes out even more. They can be found in a variety of woodland but take care not to confuse them with the False Chanterelle (Hygrophoropsis aurantiaca), this is a more orange coloured mushroom with 'real' gills (the Chanterelle has unfolds in the surface making them look more like veins than gills) the stem on the False Chanterelle is usually thinner and False Chanterelle occurs in coniferous woodlands and heathlands. HEADLINE: Top 10 Most Common GMO Foods by Chris Keenan  Soy Corn Canola Oil Cotton Milk Sugar Aspartame Zucchini Yellow Squash Papaya 

I receive a care package of the most gorgeous Chanterelle mushrooms and attempt to perfect the French omelette. Plus! SKEWERZ (and excellent art show with very good snacks) is NEXT Saturday. July 22nd at our house! DM me for the address!!!!

In Episode 4 of The Road to Wisdom Podcast Chloe and Keshia sit down with Chanterelle Foggin, forager, wild food educator, mushroom hunter, cook and food writer, to delve into the depths of the foraging world. Chloe and Keshia explore the wild world of mushrooms and foraging, getting the scoop on medicinal uses of mushrooms, psilocybin, foraging to create and connect community and so much more. Chanterelle generously shares her journey connecting with her local indigenous community and foraging in local areas. Todays episode is so engaging and will have you wanting to grab a basket and start gathering all the wild edibles for your future dishes. Links we discuss in the episode: -https://www.theforagersplate.com/ If you enjoyed this episode please subscribe and leave a review, we look forward to bringing you more juicy content next week You can join us and keep up to date on new episode releases by following us on instagram @theroadtowisdom.podcast, on YouTube @theroadtowisdompodcast and subscribe to our newsletter at https://www.theroadtowisdompodcast.com/

Brandon Butler and Nathan “Shags” McLeod interview Malissa Briggler, Missouri Department of Conservation's State Botanist. Topics Discussed: What sparked her interest in mushrooms, how mycelium works, first signs of morels, early mushrooms and progression of growth in the spring, types of morels, ideal locations and times for hunting, rules and regulations, false morels, deadly mushrooms in Missouri, misconceptions and truths about spores, how they develop, and other types of mushrooms in Missouri, mystery bait bucket question, and more.For more info:Missouri Department of ConservationSpecial thanks to:CZ-USATo Living The Dream PropertiesHunting Works For MissouriSmithfly RaftsTo Scenic Rivers TaxidermyConnect with Driftwood Outdoors:FacebookInstagramEmail:info@driftwoodoutdoors.com

durée : 00:04:20 - Le zoom de la rédaction - Sur les hauteurs du village, une ferme auvergnate a été restaurée et transformée en chambre d'hôtes. Vue imprenable sur le Puy de Sancy. Et si vous décidiez de quitter la ville et d'y vivre ! Comment vous y préparez pour éviter les désillusions ? C'est ce que propose le département du Cantal.

Antonella Conti"Storia del figlio"Marie-Hélène LafonFazi Editorehttps://fazieditore.it/Traduzione di Antonella ContiUna storia familiare che in Francia è diventata un caso editoriale da 200.000 copie vendute.Marie-Hélène Lafon, grande scrittrice francese, arriva per la prima volta nelle librerie italiane con il suo capolavoro, vincitore del prestigioso premio Renaudot, campione di vendite, amato dai lettori e dalla critica.Il figlio è André. La madre, Gabrielle. Il padre è sconosciuto. André viene cresciuto da Hélène, la sorella di Gabrielle, e suo marito: coccolatissimo, unico maschio fra le cugine, ogni estate ritrova “la madre”, misteriosa signora che ha scelto di vivere a Parigi e torna a trascorrere le vacanze in famiglia. Questo è solo l'inizio della storia, o meglio è una parte, perché le vicende narrate in Storia del figlio coprono un arco lungo cent'anni, raccontando il prima e il dopo, indagando sui molti perché, spostando di volta in volta la lente su un personaggio e su un momento diverso: due bambini gemelli di Chanterelle a inizio Novecento, un irrequieto collegiale che conosce i primi turbamenti erotici, una donna sola in un appartamento parigino, un partigiano in cerca di suo padre e molti altri ancora. A mettere insieme tutti i pezzi, in questa saga familiare costruita come un mosaico, è la magistrale penna di Marie-Hélène Lafon che, con eleganza, delicatezza e sensibilità, racconta la verità di una famiglia nelle sue pieghe più profonde, quelle che scavano i solchi della vita.«Ogni famiglia è un caleidoscopio di finzioni, e finché ci saranno bugie e contraddizioni da raccontare, le storie sulla famiglia resteranno. E molte di queste saranno buone storie, generose con i personaggi e con il tempo come Storia del figlio di Marie-Hélène Lafon, elegante e illuminata nel far ruotare un romanzo attorno alla ricerca di un padre, per capire dove nasce il sortilegio di una famiglia e dove, con una certa bellezza, poi un giorno l'incantamento si spezza».Claudia Durastanti«Storia del figlio intreccia, intorno alla nascita di un bambino dal padre sconosciuto, una genealogia scompigliata, appassionante. È il racconto di assenze profonde, di silenzi e ineffabili dolcezze, di impudenze e tragedie insostenibili».«Le Monde»«Marie-Hélène Lafon piega il tempo, le famiglie, i legami, le tragedie e le gioie in cerchi narrativi perfetti, scandisce la sua prosa carnale con espressioni deliziose, anima i quadri viventi di ogni epoca, fino a far luce sull'incidente avvolto dal segreto».«Le Point»Marie-Hélène LafonProfessoressa di Lettere classiche a Parigi, ha scritto una dozzina di libri tutti ambientati nella natale regione dell'Alvernia: i suoi romanzi hanno sempre avuto molti lettori fedeli. Con Storia del figlio, grazie al quale ha vinto il premio Renaudot, ha raggiunto l'apice della sua carriera.IL POSTO DELLE PAROLEAscoltare fa Pensarehttps://ilpostodelleparole.it/

In this episode, Zach and outdoors intern Skyla Patton prepare for the peak season for finding Oregon's delicious and beautiful state mushroom: the Pacific Golden Chanterelle. Skyla breaks down where and when to find chanterelles, how to eat it, how to get permits to harvest them and trickier questions including whether you can over-harvest the beloved mushroom. The two discuss everything from the science of why chanterelles grow across Western Oregon to best recipes to proper what the evidence suggests about cutting them or pulling them from the ground.

Ce qu'on n'a pas payé à la Question Impossible // On joue à La boulette de la rentrée // Qui suis-je ? Je me reconnais plus ! // La fois où votre enfant a fait une gaffe… mais il voulait bien faire ! // Une autre gagnante d'une soirée VIP pour Ladies Night // Kev nous fait passer un test pour savoir qui est la personne la plus « germaine » de l'équipe //

Fall is coming! In this episode of the Due North Outdoors Podcast, hosts Natalie Dillon and Travis Frank roll out the welcome mat for all things autumn. Learn about foraging for and cooking wild mushrooms, including Chicken of the Woods and the beloved Chanterelle. Plus, they'll preview fall fishing for bass and muskies, as well as hunting season in the Upper Midwest.http://www.duenorthoutdoors.tv@nattieupnorth | @travis_t_frank | @duenorthoutdoorstvPresented by Sportsman's Guide (https://www.sportsmansguide.com/)

Fall is coming! In this episode of the Due North Outdoors Podcast, hosts Natalie Dillon and Travis Frank roll out the welcome mat for all things autumn. Learn about foraging for and cooking wild mushrooms, including Chicken of the Woods and the beloved Chanterelle. Plus, they'll preview fall fishing for bass and muskies, as well as hunting season in the Upper Midwest.http://www.duenorthoutdoors.tv@nattieupnorth | @travis_t_frank | @duenorthoutdoorstvPresented by Sportsman's Guide (https://www.sportsmansguide.com/)

Putting a wine-maker's spin on blending bourbon and rye, Sean Joseph's utilizes his background as a Wine Sommelier to blend yearly vintages of Pinhook.  We discuss the Pinhook approach to blending and the work behind the horse racing-inspired branding.  It's clear that there is a lot more to this whiskey than colorful wax.  Have you tried Pinhook Whiskies before?  Let us know your thoughts by dropping us a line on social media. About Pinhook: The standard approach to American whiskey uses blending and a fixed proof to replicate an established flavor profile batch after batch. Breaking with this tradition, Pinhook treats each set of barrels as a new vintage, shaped by the natural variations in the ingredients and the elements. Working in small batches, we craft each vintage to express the best whiskey rather than the same whiskey, and set the proof to optimize the unique attributes of that group of barrels. To differentiate these expressions from each other and to help identify the same expression across multiple vintages, we have developed a visual language, inspired by jockeys' silks. Click Here to learn more about  what each component signifies. About Sean Josephs: Sean Josephs is a founder of Pinhook and the Master Blender, a role in which he directs Castle & Key in the distillation of Pinhook's custom mashbills and blends and proofs every Pinhook vintage. Sean's background is as an award-winning restaurateur, certified sommelier and nationally-acclaimed whiskey and cocktail expert. After cutting his teeth at Chanterelle and Per Se in New York City, Sean opened three American Whiskey bars and restaurants: Char No. 4 and Maysville in New York and Kenton's in New Orleans. The food and bar programs have been recognized by publications ranging from Esquire to the Wall Street Journal. Sean has appeared on the New York Times' wine and spirits tasting panel on several occasions, has authored articles on bourbon, and is frequently quoted as a whiskey and cocktail authority. Sean is a graduate of the Colorado College.

In this episode your heroes discuss one of the most prized mushrooms of all time. The chanterelle! Join us on another adventure to hear all about this amazing and sublimely delicious mushroom as we discuss the amazing potential for this ingredient as well as your typical nutrition info! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/michael-baker62/support

Natalia Fernandez from Velvet Rope Floral joined us on thamichaelated! Natalia has been operating her business in Thunder Bay since 2009 and currently has a location in the Goods & Co. Market where you can come in, pick flowers and build your own bouquet! She shares a lot of info about flowers, what they mean to her and how she got into making her popular decorative rose spheres. She enjoys teaming up with locals, mentioning how she works regularly at The Chanterelle, assisting with decor. Natalia shares about wedding season, how she prepares for it - and how she doesn't get a lot of sleep during that time. She even invited Joshua and I to a wedding this summer so we can see how much work it is to set up for a wedding! We're definitely deal and ready to film a vlog of this adventure - let's go! Thank you, Natalia, for joining the show! We think your work is beautiful and can't wait to come joing you later this summer! ;-) - Special thanks to this episodes Video Sponsors! : One Time Brew https://onetimebrew.co #thisonetime Brewery TOMLIN SUBDIVISON Subs! Pizza! Fried Chicken! 28 Cumberland St. S. Afloat Wellness http://www.afloatcanada.com 807 767 3529 3 float tank float centre Vince Mirabelli https://vincemirabelli.com 807 474 1765 Real Estate Broker Half-Way Motors Nissan 940 Memorial Ave 807 345 2327 https://www.halfwaymotorsnissan.com/en - - - You can support the show here: https://ko-fi.com/thamichaelated https://www.instagram.com/thamichaelated http://www.thamichaelated.com https://www.facebook.com/thamichaelated Please hit that LIKE and SUBSCRIBE for more!

#217 - Franco Masdea! Head Chef for Tomlin Catering at the Chanterelle grew up learning the ropes of the restaurant industry by working out of his family's business at Calabria Restaurant from a very young age. Realizing that it was a passion for him, he further pursued his education in Culinary Management, gaining experience at various hotels and restaurants and finally completed his dream to work together again with his friend Steve. Have a listen to his story in episode 217! Thank you Franco, for joining the show tonight, it was a great pleasure! - - - Special thanks to this episodes Video Sponsors! : Boreal Botanical https://borealbrewing.ca Delicious functional SuperTonics crafted with adaptogenic botanicals 416 301 9002 feelgreat@borealbrewing.ca Chénard Wealth and Advisory https://www.chenardwealth.com 807 935 8385 dominique@chenardwealth.com El Tres with satellite location POCO MAS http://eltres.ca 807 344 3443 Mexican cuisine & handcrafted cocktails inspired by the flavours of Mexico Afloat Wellness http://www.afloatcanada.com 807 767 3529 3 float tank float centre - You can support the show here: https://ko-fi.com/thamichaelated https://www.instagram.com/thamichaelated http://www.thamichaelated.com https://www.facebook.com/thamichaelated Please hit that LIKE and SUBSCRIBE for more!

Summer is over - Fall is upon us. The nights are getting chilly. It's time to break out the BRRRR method. Wait - is that a cold weather investing strategy? We will set the record straight today. The BRRRR method is cool. Pun intended. I was doing this long before I knew it had a name. But it's still cool. You can buy unlimited rental houses with the same pot of money over and over again - if you do it correctly.  Our guest today, Nate Barger, has done it hundreds of times. He has perfected the process to the point that he now has a course just on the BRRRR method. The spreadsheet analytical tool that comes with this is worth 5 times the cost of the course. You are going to want to hear this interview. And after hundreds of BRRRR houses, Nate has moved on to apartments and hotels. Yes - hotels. More on that coming up later this year.  How to contact us www.RogerBlankenship.com. Leave a voicemail right from the home page! Facebook.com/flippingamericamedia Twitter and Instagram @FlippingAmerica Call our National Comment Line: 877-55-ROGER (877-557-6437)   ext 1. Leave your message or your question.  Sponsors American IRA: www.americanIRA.com Flipping America Funding : Get the money you need for your business, for your training, for infrastructure, and for your projects. Flipping America Funding is your one-stop shop for all of your business funding needs. FlippingAmericaFunding.com.   Legal Shield Announcements: Flipping America Funding is live! Monday May 16th.  News and Resources:  https://www.millionacres.com/real-estate-investing/rental-properties/the-brrrr-method-explained-getting-started-in-real-estate-investing/ https://www.businessinsider.com/real-estate-investor-rental-units-using-the-brrrr-method-strategy-2021-10 https://www.marketwatch.com/story/real-estate-investing-can-be-a-strategy-to-save-for-retirement-2021-01-01 https://www.einnews.com/pr_news/551693990/dominic-kosteris-teaches-investors-around-chicago-the-art-of-brrrr Mindset Moment:  Let's talk about credibility.  Using the right word.  bit.ly/reiterms Questions from Listeners:  Lynette, Milwaukee, WI, “Do I need to be a realtor in order to be an effective investor?Pros: Access to MLS, Set up your own searches, Best data for CMA's, Save money on commissionsCons: Cannot pay referral fees to unlicensed individuals, disclosure requirements, continuing ed, much knowledge unrelated to investing. Selling your own flips is like fixing your own flips if you're a contractor. What you save is offset by the time you spend doing things you could and should be paying someone else to do. Kimberly, Sandy Springs, GA “I've heard you mention that you have deals coming to your inbox every day. How do you do that?”  Lilly, Villages of Ocala, FL, “My husband and I are so tired of our rentals, but we are not tired of the cash flow. We are both in our late 60's. We'd like to sell them to end the headache but aren't sure where we would put the money. Any suggestions? Perhaps not sell - perhaps owner finance? Not an investment advisor, but as a suggestion, you could always look into private lending.  Chanterelle, Long Beach, CA, “I want to buy some rental properties in Atlanta. Can you connect me with resources there for buying and for property management?” Larry, Atlanta, GA  “I want everyone to know that the deal I brought you two weeks ago is now sold and closed. You said you would help me get it sold and you did. Thank you.” (The power of networking) Celia, Hammond, IN, “I listened to what you said and went out and made offers on three houses. Two of them got accepted! What do I do now? I don't have the knowledge or ability to fix and flip them, but I think the numbers are right, according to what I've been hearing from you. Please tell me what's next?” Motivational Quote: “When you invest, you are buying a day that you don't have to work.” Aya Laraya    

Sup friends! Really fun episode today. I spoke with Tony about his lovely project Chanterelle and all of the success surrounding it. We speak on Tony's musical background, his various sources of inspiration, and all of the wild details that surround foraging. Be sure to check out Chanterelle's wonderful releases and to keep an eye out for their upcoming album Bioluminescence!

Brandon Edwin Chrostowski is on a mission to change the face of re-entry in the United States. In 2007, he founded EDWINS Leadership & Restaurant Institute. His belief that “every human being regardless of their past has the right to a fair and equal future” is what has driven the creation of EDWINS. The idea for EDWINS was born “from a break” that Chrostowski received early in life and has grown into a six-month program conducted at EDWINS restaurant in Cleveland, Ohio as well as in prison. His approach is simple: arm those re-entering society with a skill set and a smile. The program provides training in Culinary Arts and the Hospitality Industry. Individuals are not only equipped with basic culinary skills, but also are assisted with finding employment, have the opportunity to utilize free housing, basic medical care, clothing, job coaching, and literacy programs. Chrostowski began his career in Detroit sixteen years ago and has since trained in some of the world's finest restaurants. He received an Associate's degree in Culinary Arts and a Bachelor's degree in Business and Restaurant Management at The Culinary Institute of America. He apprenticed at Chicago's legendary restaurant, Charlie Trotters and after graduation worked at Lucas Carton, Paris' longest standing Michelin 3-star restaurant. At Lucas Carton, Brandon began to develop cutting-edge skills, while learning the intricacies of a French kitchen. After spending time in Europe, Brandon decided to return to the United States to refine further what he learned in France. In New York City, Brandon worked at Le Cirque as a Chef de Partie and then as a saucier at Picholine. After spending several years in the kitchen, Brandon decided to expand his restaurant knowledge by working in the dining room. He chose Le Pavilion in upstate New York, which is owned and operated by former CIA instructor Claude Guermont. At Le Pavilion, Brandon learned the dynamics behind professional table service.Brandon then had the opportunity to manage Chanterelle in New York City, a New York Times and James Beard award-winning restaurant, while working under the tutelage of restaurateurs Karen and David Waltuck. At Chanterelle, Brandon also worked closely with Master Sommelier Roger Dagorn. Certified by the Court of Master Sommeliers in 2008, Brandon was the General Manger, fromager and sommelier of L'Albatros Brasserie for nearly five years building it into one of Cleveland's finest restaurants. Leaving in 2013 Brandon commitment to EDWINS Leadership & Restaurant Institute has grown, teaching in prisons and opening its flagship restaurant. Today EDWINS Leadership and restaurant Institute graduates nearly 100 students a year between its prison program and restaurant institute. Produced by Show-Me Opportunity

The Sound of Dumbfounded Episode airs Sunday August 1 2021 7pm EST  This time it's Alicia's in a funk (not the kind she likes to listen to either!), eventually deciding that it was the heat from Dog Days causing it.  Pretty soon talk shifts to fungi & just like magic she forgot to be mad.  Byron is there, egging her on.  There's more talk of travel, covid, & chanterelles...yum..    Quote: "We can't say anything" Quote: "Everybody's ass gets chapped so easily nowadays" Quote: "How awful, we're having to prioritize our pain"   Fantastic Fungi https://fantasticfungi.com/watch/ Wikipedia  https://en.wikipedia.org/wiki/Fantastic_Fungi Anne Rice: https://en.wikipedia.org/wiki/Anne_Rice Terry Pratchett https://en.wikipedia.org/wiki/Terry_Pratchett Wee Free Men https://en.wikipedia.org/wiki/The_Wee_Free_Men Flannery O'Connor https://en.wikipedia.org/wiki/Flannery_O%27Connor Chanterelles https://en.wikipedia.org/wiki/Chanterelle   #WyrdMountainGals #WyrdMountain #CovidStillSucks #Chanterelles #DigitalWitchery  

This week we're revisiting one of our favorite episodes - we're here to 'pick' the brain of mushroom expert Kristen Blizzard (see what we did there? Pick the brain? Har, har.) Kristen and her husband run ModernForager.com, an online resource for foragers across the country. Kristen tells us about everyone's favorite -- the morel -- plus other mushrooms you can easily add to your repertoire with a little extra know-how. We also discuss how to harvest for success in the kitchen. The culinary possibilities are endless! 3:40 - Harvesting arnica when the mushrooms aren't in 5:00 - Kristen and Trent Blizzard run ModernForager.com 9:40 - Mushrooms totally have a terroir, a sense of flavor imparted by the place they were harvested. It's simply lovely. 12:30 - What apple is to tree, mushroom is to mycelium. The mycelial network is everywhere! Under every forest floor. They're tree-like.  14:30 - "The Wood-Wide Web" – check it out https://www.theatlantic.com/science/archive/2016/04/the-wood-wide-web/478224/; https://www.wnycstudios.org/podcasts/radiolab/articles/from-tree-to-shining-tree 21:00 - Morel hunting wonderfully overlaps with spring bear season. Wild mushrooms complement wild game so beautifully. 23:00 - Adding a new mushroom to your foraging repertoire is a big deal! On posting a mushroom pic to an online forum, and having multiple different (very confident) answers on what it is 24:00 - Coral mushrooms are very hard to tell apart. Some cause gastric upset, others are fine. (Corals = mushroom jerky) 26:00 - Safe foraging is like any hobby: The more you do it, the better you get. Don't eat random mushrooms. Work on your ID skills 28:00 - People from Michigan = Michiganders 30:00 - Burn Morels vs. Anywhere Morels: You're collecting in a 5-gal. bucket versus just trying to find enough for dinner 32:00 - Do the time to find your spots, then those mushrooms come back over and over again. Black morels come out at higher elevation. The blonde ones often show up lower. 33:00 - Porcinis (boletes), chanterelles, and oyster mushrooms 39:00 - Start with a good mushroom book, then build your know-how. Chanterelles, for example, have a white interior. Less-edible look-alike have an orange-colored interior. 40:00 - Different geographies come with different look-alike of edible mushrooms. If you're foraging in California, waaaay more look-alike mushrooms than, say, in Colorado 41:00 - Timing of mushroom season is somewhat correlated to moisture... you can find mushrooms in the Pacific Northwest at Thanksgiving that might only be found in spring in Colorado 43:00 - On harvesting mushrooms sustainably - it's a hot topic! Cutting versus pulling is less important than protecting the environment where mycelium thrive 45:00 - On etiquette, pick what you'll use, and maybe consider leaving some for other pickers 46:00 - "Shrub" = A mushroom-infused drinking vinegar. Chanterelle shrub... fruity and delicious. Matsutaki shrub... cinnamon and socks. Pick your flavor, everyone! 48:00 - Mushroom confit 50:00 - Mushroom ice cream (candy caps, everyone! The maple flavor is astounding.) 51:00 - Chanterelle sorbet, chanterelle-apricot jam... the possibilities are truly endless 52:00 - Different mushrooms keep differently. Some don't keep their flavor when dehydrated, so try cooking and freezing those. It varies by the species. 53:00 - SAFETY... it's pretty intuitive, right? Don't eat something unless you know what it is. Apart from that, walking in circles looking at the ground is a great way to get lost. A GPS app helps. 58:00 - Check out the Modern Forager harvesting bag ... and LOTS of tips on how to harvest for success in the kitchen 1:05:00 - Getting started? Join a mycology society (yes, they actually exist) and meet some geeky mushroom people. Second thing: Find those mushroom groups on Facebook. They're great. (And all the #humblebragging totally tells you when certain mushrooms are in.) Lastly, get a mushroom book. The David Arora guide is a staple. Plus, "All That the Rain Promises and More"

Headin’ over to Poland today for some Creamy Forest Mushroom from Lay’s sent in by Alex (thanks!) I’ve had mushroom flavored chips from Poland before but they were specifically Chanterelle mushroom flavor. Quite tasty, as I recall. So, how were these? Let us find out. --- Support this podcast: https://anchor.fm/inthechips/support

Josée Vachon has performed throughout New England, eastern Canada, and France for over 35 years, representing Franco-American culture and music. She has 12 solo recordings and 2 with her band, Chanterelle, has an original song on a Smithsonian Folkways CD, and has received several honors and awards from Franco-American organizations, cultural and educational groups. She hosted over 500 episodes of "Bonjour!", a French variety cable TV show from Manchester, NH, and was a guest singer/actress for the 2016 Acadian-Cajun Christmas Revels at Sanders Theater in Cambridge. Josée also recently received a fellowship from Mass. Cultural Council for her work in traditional arts. Listen in to our third #RevelsConnects episode as Josée explores the musical traditions of Quebec and Acadia! Hosted by Maggie Holtzberg, Folk Arts & Heritage Program Manager at the Mass Cultural Council.Each #RevelsConnects: Musical Connections podcast is a follow-up to a 45-minute salon-style performance with the featured musician, premiering on Facebook Live and available on the Revels YouTube channel. Visit Revels Inc. on YouTube to learn more!The #RevelsConnects Musical Connections series is sponsored in part by a grant from The Ithaka Foundation and produced in collaboration with the Mass Cultural Council. This program is also supported in part by a grant from the Watertown Cultural Council, a local agency, which is supported by the Mass Cultural Council, a state agency. Audio engineered by Dave Jamrog Audio/Video.

Using a map to find a public land spot to go .22 target shooting, Collecting Yellow Foot winter chanterelle mushrooms, How to set up a 3-2-1 backup system for your hard drives and data. If you’re looking to discuss photography assignment work, or  a podcast interview, please drop me an email.  Drop Billy Newman an email here. If you want to book a wedding photography package, or a family portrait session,  please visit  GoldenHourWedding.com or ...

Today on Mushroom Hour we are privileged to get to speak with Orion Aon, founder of Forage Colorado. Orion is a Colorado transplant with a lifelong passion for the outdoors and anything there is to do in them. He loves to hunt, fish, forage, camp, wander and wonder, look at trees, you name it! Orion grew up in Santa Fe, NM where he first started mushroom hunting with his family looking for king boletes, chanterelles, and hawk's wings - like a treasure hunt in the woods that got him hooked. In 2008, he moved to Colorado to attend CSU where he would study Natural Resource Management and Fisheries Biology. In 2015 Orion started Forage Colorado as a place where he could share his passion for Colorado foraging with others. His first big project was writing a series about Colorado morels, which has helped a lot of people who didn’t even know there were morels in Colorado to find their first ones. He now offers private foraging classes and does talks, events, and leads forays for his local mycological society. Topics Covered: Family Tradition Becomes a Passion for Foraging Colorado Mycological Societies Unique Mushroom Habitat of the Southwestern US Mysteries of Colorado Morels Finding Mushroom Spots on the Rocky Mountain range Foraging as a Source of Connection Wild Food Sustainability "Forage Colorado" Passion Project Cooking with Foraged Finds Educating Through Social Media Studies in Natural Resource Management Career with Colorado State Seedling Nursery Treatise on Dandelion Foraging Books and Future Plans Episode Resources: Forage Colorado Website: https://www.foragecolorado.com/ Forage Colorado FB: https://www.facebook.com/foragecolorado/ Forage Colorado IG: https://www.instagram.com/foragecolorado/?hl=en Colorado Mycological Society: https://cmsweb.org Fort Collins Mycological Society: https://www.facebook.com/FoCoMycoClub/ Pikes Peak Mycological Society: pikespeakmyc.org Colorado State Seedling Nursery: https://csfs.colostate.edu/seedling-tree-nursery/ Samuel Thayer Website (Inspiration): https://www.foragersharvest.com/ Briana Wiles (Inspiration): https://www.instagram.com/rootedapothecary/?hl=en Erica Davis: https://wildfoodgirl.com Mushrooms of the Rocky Mountain Region (Book): https://www.amazon.com/Mushrooms-Rocky-Mountain-Region-Timber/dp/1604695765 Rocky Mountain Mushrooms by Habitat (Book): https://www.amazon.com/Essential-Guide-Mountain-Mushrooms-Habitat/dp/0252081463

Peter waffles for 25 minutes and answers 2 questions;Can you help heal Diastasis Recti during pregnancy?and;Do Ab-wraps work for healing Diastasis?"In the news this week";It's this article about Prof. Anne Abbot who made the "crazy" suggestion that lifestyle changes could help prevent strokes. It's very interesting how many people still don't believe that the SINGLE most important thing is your lifestyle. And this goes for absolutely anything to do with health.Remember to follow us on Instagram and Facebook for the competitions, wisdom and cute videos. Visit healthypostnatalbody.com and get 3 months completely FREE access using coupon code "3months" because Post natal health is a right, not a privilege. Email peter@healthypostnatalbody.com if you have any questions or comments You can support HPNB, and the charity  Wellbeing of women, by going to this blog first and clicking on the Amazon banner in it before you give Mr Bezos your hard-earned money. It won't cost you a penny more, and you get to give to charity, how awesome is that?  If you're not spending any money this week you'd really be helping us if you could leave a review on Trustpilot or rate the podcast.    Playing us out; "Chanterelle" by Isaac Joel

Today on Mushroom Hour we have the humbling privilege to speak with Tom Volk, Professor of Biology at the University of Wisconsin-La Crosse. Specializing in Mycology and Forest Pathology, Tom teaches courses on Mycology, Medical Mycology, Plant-Microbe Interactions, Food & Industrial Mycology, Advanced Mycology, Organismal Biology and Latin & Greek for Scientists. His website, Tom Volk's Fungi has a popular "Fungus of the Month" feature, and an extensive introduction to Queendom Fungi. Besides dabbling in mushroom cultivation, Tom has worked intimately with the genera Morchella, Cantharellus, Hydnellum, Armillaria and Laetiporus, a lineup of edible varieties that will make every forager’s mouth water. He has also embarked on several medical mycology projects, investigations into prairie mycorrhizae, mycoprospecting, and fungi that are involved in coal formation. He also has conducted fungal biodiversity studies in Wisconsin, Minnesota, Alaska, and Israel. Having lectured in 35 states so far, Tom is a popular speaker at many amateur and professional mycological events throughout North America, including NAMA and NEMF forays. Not the least of his accolades, Tom was named President of the Mycology Society of America in 2017. Topics Covered:An Obsession with Mycology is bornForest PathologyPrimary & Secondary MetabolitesEvolutionary Origins of MetabolitesMycotoxinsAflatoxinIs Organic Produce More Susceptible to Mycotoxins?Aspergillus, Penicillium and FusariumFuture of Mycelium-based foodsLifecycle of Morel MushroomsMedicinal Compounds in MushroomsCitizen MycologyMycology in AcademiaFungi in Coal FormationsEpisode Resources:Tom Volk Website: https://www.uwlax.edu/profile/tvolk/Tom Volk's Fungi: http://botit.botany.wisc.edu/toms_fungi/Aspergillus flavas (fungi): https://en.wikipedia.org/wiki/Aspergillus_flavusBoletus frostii (mushroom): https://en.wikipedia.org/wiki/Exsudoporus_frostiiChanterelle (mushroom): https://en.wikipedia.org/wiki/Chanterelle

Retour sur les prix littéraires décernés cette semaine. Avec Hervé Le Tellier, Goncourt pour «L'anomalie» (Gallimard), Marie-Hélène Lafon, Renaudot pour «Histoire du fils» (Buchet-Chastel) et Djaïli Amadou Amal, Goncourt des lycéens pour «Les Impatientes» (Emmanuelle Collas).   "En juin 2021, un événement insensé bouleverse les vies de centaines d’hommes et de femmes, tous passagers d’un vol Paris-New York. Parmi eux : Blake, père de famille respectable et néanmoins tueur à gages ; Slimboy, pop star nigériane, las de vivre dans le mensonge ; Joanna, redoutable avocate rattrapée par ses failles ; ou encore Victor Miesel, écrivain confidentiel soudain devenu culte. Tous croyaient avoir une vie secrète. Nul n’imaginait à quel point c’était vrai." (Présentation des éditions Gallimard)     "Le fils, c’est André. La mère, c’est Gabrielle. Le père est inconnu. André est élevé par Hélène, la sœur de Gabrielle, et son mari. Il grandit au milieu de ses cousines. Chaque été, il retrouve Gabrielle qui vient passer ses vacances en famille. Entre Figeac, dans le Lot, Chanterelle ou Aurillac, dans le Cantal, et Paris, Histoire du fils sonde le cœur d’une famille, ses bonheurs ordinaires et ses vertiges les plus profonds, ceux qui creusent des galeries dans les vies, sous les silences." (Présentation des éditions Buchet-Chastel)     "Trois femmes, trois histoires, trois destins liés. Ce roman polyphonique retrace le destin de la jeune Ramla, arrachée à son amour pour être mariée à l’époux de Safira, tandis que Hindou, sa soeur, est contrainte d’épouser son cousin. Patience ! C’est le seul et unique conseil qui leur est donné par leur entourage, puisqu’il est impensable d’aller contre la volonté d’Allah. Comme le dit le proverbe peul : « Au bout de la patience, il y a le ciel. » Mais le ciel peut devenir un enfer. Comment ces trois femmes impatientes parviendront-elles à se libérer ? Mariage forcé, viol conjugal, consensus et polygamie : ce roman de Djaïli Amadou Amal brise les tabous en dénonçant la condition féminine au Sahel et nous livre un roman bouleversant sur la question universelle des violences faites aux femmes." (Présentation des éditions Emmanuelle Collas)

David Waltuck was the chef-owner of legendary Chanterelle, the pioneer of fine dining in downtown New York when it was very industrial and fringe. John Novi received a 4-star review from the New York Times critic Craig Claiborne 4 months after he opened his restaurant in the Hudson Valley in 1969. Ric Orlando, former owner of New World Home Cooking in Woodstock and Chef of New World Bar and Bistro in Albany, is a nationally famous local chef, thanks to his presence on Food Network and rock star appeal. All three operated restaurants that became iconic in their time, and all closed as the restaurant industry changed. This episode is part oral documentation of the particular history in New York, Woodstock, and Hudson Valley, part insider stories of the industry, and most of all, an ode to the art of cooking and love for the food. --- Send in a voice message: https://podcasters.spotify.com/pod/show/forge-collective8/message

158 Early Chanterelle Season Scouting for Chanterelle mushroom areas. Camping around hunting season. Photography gigs at properties damaged by the fires. Gear that I work with  Professional film stock I work with https://imaging.kodakalaris.com/photographers-photo-printing/film/color I keep my camera in a Lowepro camera bag  https://www.lowepro.com/us-en/magnum-400-aw-lp36054-pww/ When I am photographing landscape images I use a Manfrotto tripod  https://www.manfrotto.com/us-en/057-carbon-fiber-4-section-geared-tripod-mt057c4-g/ A lot of my film portfolio was created with the Nikon N80 and Nikon F4 https://www.kenrockwell.com/nikon/f4.htm https://www.kenrockwell.com/nikon/n80.htm The Nikon D2H and ...

158 Early Chanterelle Season Scouting for Chanterelle mushroom areas. Camping around hunting season. Photography gigs at properties damaged by the fires. Gear that I work with  Professional film stock I work with https://imaging.kodakalaris.com/photographers-photo-printing/film/color I keep my camera in a Lowepro camera bag  https://www.lowepro.com/us-en/magnum-400-aw-lp36054-pww/ When I am photographing landscape images I use a Manfrotto tripod  https://www.manfrotto.com/us-en/057-carbon-fiber-4-section-geared-tripod-mt057c4-g/ A lot of my film portfolio was created with the Nikon N80 and Nikon F4 https://www.kenrockwell.com/nikon/f4.htm https://www.kenrockwell.com/nikon/n80.htm The Nikon D2H and ...

On today's episode of Public Resource Issues, Dave, Nastassia, and The Rest talk about a bunch of beverage concerns; how to clean the world's oldest beer out of a cold plate; the illegality of making real root beer;  the provenance of fat-washed cocktails, and much more. Plus, mushroom farming;  the ethics of handling herbs at public gardens; some Searzall updates; and the all-important question of who matches with which Disney Princess. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

A travers des enregistrements quotidiens et spontanés après chaque séance d'écriture, je vous invite à explorer avec moi mon univers créatif littéraire, autour de l'élaboration de mon roman, L'Inde de Suraj. Pas à pas, je partage avec vous l'avancement de mon manuscrit avec les problématiques que je rencontre, les questions et les doutes qui m'assaillent, les idées fulgurantes qui me traversent... le but de ce podcast : vous faire vivre mon processus créatif en train de se faire ! Dans ce nouvel épisode, vous aurez la possibilité de m'accompagner sur quatre séances d'écriture qui se suivent mais ne se ressemblent pas. Dans la première, je vous parle d'une scène en particulier que je vais devoir retravailler pour la raccourcir et je vous explique pourquoi. Le lendemain, après une bonne séance, je partage avec vous mon organisation des prochains jours. Prochaine étape : la relecture de la fin du texte et la réécriture des passages qui manquent en intensité. J'évoque également mon problème de vocabulaire que je ne trouve pas assez fourni et de la manière dont je compte m'améliorer sur ce point-là. A ce propos, voici la définition exacte du mot Chanterelle que j'évoque dans cet épisode : "corde la plus fine et la plus aigüe dans un instrument à cordes". Changement d'ambiance le lendemain après une séance d'écriture très peu productive, durant laquelle je me suis surtout concentrée sur le classement et le rangement de mes documents. C'est l'occasion d'évoquer un peu l'organisation de mon poste de travail. Enfin, lors de la dernière séance, les corrections sont terminées et je vous parle du gros dilemme que je rencontre concernant la toute fin de mon roman. Suspens en perspective !!! Si vous aimez ce podcast, n'hésitez pas à vous y abonner ou même à le partager autour de vous et si vous souhaitez laisser des commentaires ou échanger avec moi rendez-vous sur Instagram ou twitter @aureliahorner ! Je serais ravie de vous y retrouver ! Bonne écoute !

This week we 'pick' the brain of morel expert Kristen Blizzard (see what we did there? Pick the brain? Har, har.) Kristen and her husband run ModernForager.com, an online resource for foragers across the country. Kristen tells us about everyone's favorite -- the morel -- plus other mushrooms you can easily add to your repertoire with a little extra know-how. We also discuss how to harvest for success in the kitchen. The culinary possibilities are endless! 3:40 - Harvesting arnica when the mushrooms aren't in 5:00 - Kristen and Trent Blizzard run ModernForager.com 9:40 - Mushrooms totally have a terroir, a sense of flavor imparted by the place they were harvested. It's simply lovely. 12:30 - What apple is to tree, mushroom is to mycelium. The mycelial network is everywhere! Under every forest floor. They're tree-like.  14:30 - "The Wood-Wide Web" – check it out https://www.theatlantic.com/science/archive/2016/04/the-wood-wide-web/478224/; https://www.wnycstudios.org/podcasts/radiolab/articles/from-tree-to-shining-tree 21:00 - Morel hunting wonderfully overlaps with spring bear season. Wild mushrooms complement wild game so beautifully. 23:00 - Adding a new mushroom to your foraging repertoire is a big deal! On posting a mushroom pic to an online forum, and having multiple different (very confident) answers on what it is 24:00 - Coral mushrooms are very hard to tell apart. Some cause gastric upset, others are fine. (Corals = mushroom jerky) 26:00 - Safe foraging is like any hobby: The more you do it, the better you get. Don't eat random mushrooms. Work on your ID skills 28:00 - People from Michigan = Michiganders 30:00 - Burn Morels vs. Anywhere Morels: You're collecting in a 5-gal. bucket versus just trying to find enough for dinner 32:00 - Do the time to find your spots, then those mushrooms come back over and over again. Black morels come out at higher elevation. The blonde ones often show up lower. 33:00 - Porcinis (boletes), chanterelles, and oyster mushrooms 39:00 - Start with a good mushroom book, then build your know-how. Chanterelles, for example, have a white interior. Less-edible look-alike have an orange-colored interior. 40:00 - Different geographies come with different look-alike of edible mushrooms. If you're foraging in California, waaaay more look-alike mushrooms than, say, in Colorado 41:00 - Timing of mushroom season is somewhat correlated to moisture... you can find mushrooms in the Pacific Northwest at Thanksgiving that might only be found in spring in Colorado 43:00 - On harvesting mushrooms sustainably - it's a hot topic! Cutting versus pulling is less important than protecting the environment where mycelium thrive 45:00 - On etiquette, pick what you'll use, and maybe consider leaving some for other pickers 46:00 - "Shrub" = A mushroom-infused drinking vinegar. Chanterelle shrub... fruity and delicious. Matsutaki shrub... cinnamon and socks. Pick your flavor, everyone! 48:00 - Mushroom confit 50:00 - Mushroom ice cream (candy caps, everyone! The maple flavor is astounding.) 51:00 - Chanterelle sorbet, chanterelle-apricot jam... the possibilities are truly endless 52:00 - Different mushrooms keep differently. Some don't keep their flavor when dehydrated, so try cooking and freezing those. It varies by the species. 53:00 - SAFETY... it's pretty intuitive, right? Don't eat something unless you know what it is. Apart from that, walking in circles looking at the ground is a great way to get lost. A GPS app helps. 58:00 - Check out the Modern Forager harvesting bag ... and LOTS of tips on how to harvest for success in the kitchen 1:05:00 - Getting started? Join a mycology society (yes, they actually exist) and meet some geeky mushroom people. Second thing: Find those mushroom groups on Facebook. They're great. (And all the #humblebragging totally tells you when certain mushrooms are in.) Lastly, get a mushroom book. The David Arora guide is a staple. Plus, "All That the Rain Promises and More"

Brandon Edwin Chrostowski is on a mission to change the face of re-entry in the United States. In 2007, he founded , with the belief that every human being regardless of their past has the right to a fair and equal future. Under Chrostowski's leadership, EDWINS has grown to include culinary education and life skills training at its flagship Cleveland, Ohio restaurant and Second Chance Life Skills Center, a program at Grafton Correctional Institute, and curriculum for inmates of all 30 Ohio prisons. A trained chef and sommelier, Chrostowski has worked at some of the finest restaurants in Paris, New York, and Chicago, including Lucas Carton, Chanterelle, Picholine, Le Cirque and Charlie Trotter's. He earned dozens of awards including CNN Heroes, Crain's 40 under 40 and The Richard C. Cornuelle Award from the Manhattan Institute for Social Entrepreneurship and is the subject of the Academy Award nominated documentary, Chrostowski holds an Associate's degree in Culinary Arts and a Bachelor's degree in Business and Restaurant Management from The Culinary Institute of America. He is married to Catana and is the proud father of Leo and Lilly.

Présentation d'une nouvelle association aujourd'hui : UniLaSalle avec Cécile Chanterelle, Chargée de communication institutionnelle.  

This week, we are thrilled to welcome Daniel Gritzer, the Culinary Director of Serious Eats, into the studio! Daniel shares how his early passion for food — staging at legendary restaurant Chanterelle at the age of 13 in lieu of a bar mitzvah — influenced his culinary career path. He's had few twists and turns along the way, including nearly a year working on organic farms in Europe, where he harvested almonds and Padrón peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. After a few years at a small nonprofit devoted to the creation of Brooklyn Bridge Park, he threw himself fully into restaurant work, followed by editorial roles at Time Out NY, Food and Wine, and currently, Serious Eats. Please join us as we sit down with Daniel to talk about his adventures in food, how he transitioned from the kitchen to the editorial space and so much more. Why Food? is powered by Simplecast.

Jimi and Nick get back in the proverbial horse-seat to talk about plants, Mad gods, and gods of war.As always you can find the rest of our junk at bit.ly/make-play, or wherever you normally listen to people you don’t know talk to each other.Sponsor: Cable Guy Music: XY by Nctrnm, and Chanterelle by yy

Jimi and Nick get back in the proverbial horse-seat to talk about plants, Mad gods, and gods of war.As always you can find the rest of our junk at bit.ly/make-play, or wherever you normally listen to people you don’t know talk to each other.Sponsor: Cable Guy Music: XY by Nctrnm, and Chanterelle by yy

Dépistage précoce, intimidation, ordre professionnel des enseignants, médication des enfants ayant un TDAH et relation parent-enseignant sont parmi les sujets chauds qui ont été abordés lors d’un entretien, de près de trente minutes, que le ministre a accordé à Aidersonenfant.com.   Jean-François Roberge est le premier enseignant à accéder au poste de ministre de l'Éducation et de l'Enseignement supérieur. Quels éléments de son parcours l’ont prédisposé à devenir le grand manitou de l’éducation au Québec? Nous avons voulu en connaître davantage sur l'homme, son milieu familial et les valeurs qu'il a reçues. L'énergique député de Chambly et porte-parole de la CAQ lors des quatre dernières années en matière d’Éducation, d’Enseignement supérieur, de Science et Recherche et de Jeunesse a d'abord fait ses classes à titre d'enseignant de 5e année à l’école primaire de la Chanterelle à Saint-Basile-le-Grand pendant 17 ans. Il a enseigné à près de cinq cents élèves et côtoyé près de mille parents. Lorsqu'on lui pose la question “Qu'est-ce qu'un bon enseignant en 2019?”, il répond sans ambages!  Rencontre intime et sans filtre avec un prof idéaliste devenu ministre.

“I’m Buffy, the Vampire Slayer. And you are?” It’s all about identity as Noelle and Lani take a look at Anne (S3.01), celebrating the return of Chanterelle, loving up on Oz, and wishing the Joyce Summers conflict vending machine would just friggin’ break.

FAR 139 Expected Air Date: 04/05/18 Opening Hello everyone. We’ve had some truly great guests on the show in the past few weeks and I’ve learned a lot from them and have been inspired by them. But you my dear friends have many questions and many of you communicate with us about how much you enjoy the questions and answers. It’s been awhile since we reached into the metaphorical mail bag and the questions we want to address on the air have been piling up. So in a bit we are going to take a look. We are going to deal with the issue of whether or not you need to be a Realtor in order to be in this business. I’ll do some pros and cons on that subject. We also have received a few questions about getting more deals in your inbox so I’ll be sharing a strategy about that. How to Reach us www.flippingamericanetwork.com Facebook.com/flippingamericamedia Twitter and Instagram @FlippingAmerica YouTube: bit.ly/FlippingAmericaOnYouTube Linkedin: bit.ly/FlippingAmericaOnLinkedIn Call our National Comment Line: 404-369-1018, ext 1. Leave your message or your question. Announcements: My upcoming speaking engagements: TONIGHT, Chattanooga REIA April 14, FlipStarter Savannah April 21, FlipStarter Atlanta Details on the website and at FlipStarterEvent.com News: https://www.cnbc.com/video/2018/03/28/pending-home-sales-up-3-point-1-percent-in-february.html https://www.forbes.com/sites/forbesrealestatecouncil/2018/04/03/15-booming-real-estate-markets-that-are-trending-in-2018/#1ee0177c26f6 https://www.bisnow.com/national/news/office/5-workplace-trends-breathing-down-the-neck-of-commercial-real-estate-industry-86855 http://www.nreionline.com/real-estate-services/key-new-trends-tech-and-design https://www.usnews.com/news/best-states/slideshows/10-most-affordable-states https://www.cnbc.com/2018/03/29/us-subprime-mortgage-bonds-back-in-fashion.html Motivational Thoughts for the day Is your life and career right where you want it to be? If so, that’s great! If not, what are you going to do differently going forward to change the course of your life? If you do the same things you’ll get the same results. So what are you going to do? Comment Line calls and Questions Call 404-369-1018, press 1 and leave your message! Emails: Questions@flippingamericaradio.com Tell us where you’re from! Lynette, Milwaukee, WI, “Do I need to be a realtor in order to be an effective investor?Pros: Access to MLS, Set up your own searches, Best data for CMA’s, Save money on commissionsCons: Cannot pay referral fees to unlicensed individuals, disclosure requirements, continuing ed, much knowledge unrelated to investing. Selling your own flips is like fixing your own flips if you’re a contractor. What you save is offset by the time you spend doing things you could and should be paying someone else to do. Kimberly, Sandy Springs, GA “I’ve heard you mention that you have deals coming to your inbox every day. How do you do that?” Lilly, Villages of Ocala, FL, “My husband and I are so tired of our rentals, but we are not tired of the cash flow. We are both in our late 60’s. We’d like to sell them to end the headache but aren’t sure where we would put the monty. Any suggestions? Perhaps not sell - perhaps owner finance? Not an investment advisor, but as a suggstion, you could always looking into private lending. Chanterelle, Long Beach, CA, “I want to buy some rental properties in Atlanta. Can you connect me with resources there for buying and for property management?” Larry, Atlanta, GA  “I want everyone to know that the deal I brought you two weeks ago is now sold and closed. You said you would help me get it sold and you did. Thank you.” (The power of networking) Celia, Hammond, IN, “I listened to what you said and went out and made offers on three houses. Two of them got accepted! What do I do now? I don’t have the knowledge or ability to fix and flip them, but I think the numbers are right, according to what I’ve been hearing from you. Please tell me what’s next?” Charlie from Soddy-Daisy Tennessee. “Excited you’re coming to Chattanooga! I plan to be there and meet you. My wife and I used the information in your Three Formulas video to make an offer on a fix and flip. I’m a contractor so I knew what it would cost. She’s a realtor so she could tell the ARV. We used your formula and now we think we are going to make about 35,000. This seems easier than the impression we had and we are so happy we took action.”

It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.   We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the "Canto Fermo" Tranquillo Tasting and Producer Malibrán for the "Credamora" col fondo tasting.   We also discuss: What it means to be Prosecco DOC or Prosecco DOCG The nuances of Prosecco grape types The geography of Northern Italy The people who make Prosecco Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Map of Prosecco DOCG - http://www.prosecco.it/en/ Find a delish Prosecco DOCG: bortolomiol.com colvetoraz.it/en astoria.it/#/en/ biancavigna.it/en/homepage collaltowines.com Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.   In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.   From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.   When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

I put together a quick audio presentation on foraging wild mushrooms. This totally isn't a complete presentation, don't expect to know everything about mushrooms. But I wanted to give some tips to folks who were interested in getting started.  The most important thing I can say is to be careful. It's easy to make a mistake with IDing mushrooms and easy to get lost in the woods. But most mushrooms are safe, and tasty! Mushroom ID Books I reccomend:  "All That The Rain Promises And More" by David Arora: https://www.amazon.com/All-That-Rain-Promises-More/dp/0898153883 "Mushrooms Demystified" by David Arora: https://www.amazon.com/Mushrooms-Demystified-David-Arora/dp/0898150094 Mushroom ID Groups on Facebook: PNW ID/Info Group: https://www.facebook.com/profile.php?id=207960656029435&ref=br_rs PNW Group: https://www.facebook.com/profile.php?id=361068627430529&ref=br_rs Worldwide ID Group: https://www.facebook.com/groups/MushroomID/?ref=br_rs Patreon: https://www.patreon.com/justyakkin Facebook Group: https://www.facebook.com/groups/1852290741714815/  

Do you want a peak into a world of champagne mystery, secrets, luxury, and timelessness – a world where wine holds memories of the past and future? Well, you’re in luck! Chef, restaurateur, and journalist Alan Tardi joins us to share his experiences within the secret world of the most prestigious wine label: The House of Krug.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan’s book about his time with The House of Krug, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, recently won a Gourmand Best in the World Award (and it’s an incredible follow up to his first book, Romancing the Vine, which won a James Beard Award for Best Wine and Spirits Book). We also discuss: The process of making a classic Champagne Why Alan wanted to follow how The House of Krug made their wine, specifically The unbelievable (but somehow real) characters involved in the history of champagne What a House of Krug Champagne tasting is like The role of a Chef de Cave, and how they get their jobs How the region of Champagne is shifting (and more about the history of the region) Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink     Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal. In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006. From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto. In 2015, Alan became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award. When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

HOLY HELLMOUTH WE ARE BACK!! We're kicking off Season 3 with a supersize episode, complete with a Buffy FashionWatch fix from Kate Leth and an interview with the *delightful* Julia Lee Stander, who plays Lily/Anne in this ep and was going by Chanterelle all the way back in 2.07: Lie to Me. This week we're SO THRILLED to be discussing s3e1: Anne. **PLEASE NOTE** our new "The Patriarchy" jingle is available as a free download TO ALL! Just visit patreon.com/bufferingcast and click on the "jingles" tag on the left to find it fast! Jenny Owen Youngs is @jennyowenyoungs on twitter, and you can check out some of her non-Buffy songs at jennyowenyoungs.com/buffering. Kristin Russo is @kristinnoeline on twitter. Learn more about the resources she creates for LGBTQ individuals and their families at everyoneisgay.com and mykidisgay.com. Get to know Buffy Fashion-Watch correspondent Kate Leth better at kateleth.com, or give her a shout on twitter (@kateleth). Follow Buffering the Vampire Slayer on Twitter, Facebook, and Instagram @bufferingcast! Thanks to this episode's sponsors! -Lola: For 60% off your first order, visit mylola.com and enter BUFFY when you subscribe. -Casper: Get $50 toward any mattress purchase when you visit casper.com/BUFFY and use offer code BUFFY. -RXBAR: For 25% off your first order, visit RXBAR.com/BUFFY and enter promo code BUFFY at checkout. Try Stitcher Premium for an ad-free experience, and to access oodles of exclusive content from a variety of podcasts & creators. Stitcher Premium is offering our listeners a free month-long trial, and $5 off the first year of an annual plan - just visit stitcherpremium.com/buffy and use promo code buffy. We've got NEW MERCH, including a wolf-y AWOO shirt designed by Isabella Rotman, an ADORABLE "even a werewolf is better than misogyny" tee designed by Cameron Glavin, and the JUST KEEP FIGHTING tee in a new color! We've also got CDs ready to order - limited quantities of both SONGS FROM SEASON TWO and SONGS FROM SEASON ONE. Visit bufferingthevampireslayer.com and click on SHOP to check out our little shop of WONDERS. If you prefer your music in non-corporeal form, Buffering the Vampire Slayer: Songs From Season One is available now on iTunes, or wherever you get your digital music. You can now support the show on Patreon at patreon.com/bufferingcast. Logo: Kristine Thune (kristinethune.com) Learn more about your ad choices. Visit megaphone.fm/adchoices

HOLY HELLMOUTH WE ARE BACK!! We're kicking off Season 3 with a supersize episode, complete with a Buffy FashionWatch fix from Kate Leth and an interview with the *delightful* Julia Lee Stander, who plays Lily/Anne in this ep and was going by Chanterelle all the way back in 2.07: Lie to Me. This week we're SO THRILLED to be discussing s3e1: Anne.  **PLEASE NOTE** our new "The Patriarchy" jingle is available as a free download TO ALL! Just visit patreon.com/bufferingcastand click on the "jingles" tag on the left to find it fast! Jenny Owen Youngs is @jennyowenyoungs on twitter, and you can check out some of her non-Buffy songs at jennyowenyoungs.com/buffering.  Kristin Russo is @kristinnoeline on twitter. Learn more about the resources she creates for LGBTQ individuals and their families at everyoneisgay.com and mykidisgay.com. Get to know Buffy Fashion-Watch correspondent Kate Leth better at kateleth.com, or give her a shout on twitter (@kateleth).  Follow Buffering the Vampire Slayer on Twitter, Facebook, and Instagram @bufferingcast! Thanks to this episode's sponsors!  -Lola: For 60% off your first order, visit mylola.com and enter BUFFY when you subscribe. -Casper: Get $50 toward any mattress purchase when you visit casper.com/BUFFY and use offer code BUFFY.  -RXBAR: For 25% off your first order, visit RXBAR.com/BUFFY and enter promo code BUFFY at checkout.  Try Stitcher Premium for an ad-free experience, and to access oodles of exclusive content from a variety of podcasts & creators. Stitcher Premium is offering our listeners a free month-long trial, and $5 off the first year of an annual plan - just visit stitcherpremium.com/buffy and use promo code buffy. We've got NEW MERCH, including a wolf-y AWOO shirt designed by Isabella Rotman, an ADORABLE "even a werewolf is better than misogyny" tee designed by Cameron Glavin, and the JUST KEEP FIGHTING tee in a new color! We've also got CDs ready to order - limited quantities of both SONGS FROM SEASON TWO and SONGS FROM SEASON ONE. Visit bufferingthevampireslayer.comand click on SHOP to check out our little shop of WONDERS.If you prefer your music in non-corporeal form, Buffering the Vampire Slayer: Songs From Season One is available now on iTunes, or wherever you get your digital music. You can now support the show on Patreon at patreon.com/bufferingcast. Logo: Kristine Thune (kristinethune.com) 

On the season finale of The Line, host Eli Sussman is joined in the studio by Chef Jake Novick-Finder of Gristmill. At just 12 years old, Jake started his first internship at Chanterelle in New York City, followed by extended periods at Gramercy Tavern during Claudia Fleming's tenure, Union Square Café, and a chocolate shop in Paris. Now, as the executive chef and owner of Gristmill in Park Slope, he creates a seasonal rotating menu sourced from farmers and purveyors in the Northeast, including his mother's personal farm in Rhinebeck, NY.

We catch up with Chanterelle as Angel and Lindsey battle over... a fundraising gala? It's Blood Money (A2.12)!

This week on Love (and Revolution) Radio, we talk with Paul K. Chappell about the intersections of heart, spirit, strategy and action, exploring his unique vantage point on conflict studies that comes from spending years in both the US military and in the peace movement. Sign up for our weekly email: http://www.riverasun.com/love-and-revolution-radio/ About Our Guest: Paul K. Chappell (http://paulkchappell.com/) is one of the most powerful voices for peace of our day. He was born to a Korean mother and an American father who was half black and half white. His father served in the military for thirty years, and completed combat missions in Korea and Vietnam. Following in his father´s military footsteps, Chappell graduated from West Point in 2002 and served as a captain in Iraq. While on active duty, Chappell wrote two books, Will War Ever End?: A Soldier’s Vision of Peace for the 21st Century and The End of War: How Waging Peace Can Save Humanity, Our Planet, and Our Future. He is now the author of five books, including Peaceful Revolution: How We Can Create the Future Needed for Humanity’s Survival; The Art of Waging Peace, and; The Cosmic Ocean. After leaving active duty in November 2009, Paul began serving as the Peace Leadership Director for the Nuclear Age Peace Foundation in Santa Barbara, CA. He now speaks and teaches peace leadership skills all over the world. His books offer compelling insights on how we might end war, reconnect with our basic humanity, and live more compassionate lives. Based on his personal experience, military training, and research into human nature and the myths that perpetuate war, Chappell avoids blaming any particular political group; his ideas have found traction with liberals, conservatives, veterans, and civilians. On this week's show, Paul shares with Love (and revolution) Radio his views on bringing about a peaceful revolution of the heart. Know Your Nonviolent History: The 6 Principles of Nonviolence from Dr. Martin Luther King, Jr. You can learn more about these principles on the King Center website www.the kingcenter.org http://www.thekingcenter.org/king-philosophy#sub2 Books and Resources Mentioned: The Cosmic Ocean - the Road to Peace Series http://paulkchappell.com/the-cosmic-ocean/ The Interest Convergence Theory by Derrick Bell, Civil Rights Scholar http://professorderrickbell.com/scholarship/ Maslow's Hierarchy of Needs https://en.wikipedia.org/wiki/Maslow%27s_hierarchy_of_needs Music By: "Love and Revolution" by Diane Patterson and Spirit Radio www.dianepatterson.org "Chanterelle" by the band Crowfoot on their album "As the Crow Flies". You can find it at www.crowfoot.org and if you like that, you might also enjoy Jaige Trudel and Adam Broome's new band, Maivish at www.maivish.com About Your Co-hosts: Sherri Mitchell (Penobscot) is an Indigenous rights attorney, writer and activist who melds traditional life-way teachings into spirit-based movements. Follow her at Sherri Mitchell – Wena’gamu’gwasit: https://www.facebook.com/sacredinstructions/timeline Rivera Sun is a novelist and nonviolent mischief-maker. She is the author of The Dandelion Insurrection, Billionaire Buddha, and Steam Drills, Treadmills, and Shooting Stars. She is also the social media coordinator and nonviolence trainer for Campaign Nonviolence and Pace e Bene. Her essays on social justice movements are syndicated on by PeaceVoice, and appear in Truthout and Popular Resistance. http://www.riverasun.com/

One day each December, Bay Area mushroom lovers fan out and collect fungi of all shapes and colors. They then display their finds at the Mycological Society of San Francisco’s annual Fungus Fair. QUEST tags along with fair organizer J.R. Blair and his San Francisco State University students as they collect mushrooms in San Francisco’s McLaren Park. Then we tour the fair in Berkeley to explore the Bay Area’s tasty, dangerous and weirdly wonderful fungi.

One day each December, Bay Area mushroom lovers fan out and collect fungi of all shapes and colors. They then display their finds at the Mycological Society of San Francisco’s annual Fungus Fair. QUEST tags along with fair organizer J.R. Blair and his San Francisco State University students as they collect mushrooms in San Francisco’s McLaren Park. Then we tour the fair in Berkeley to explore the Bay Area’s tasty, dangerous and weirdly wonderful fungi.