Podcasts about Chickpea

Carbs have become the new "fat is bad." Moms are showing up terrified of bread, rice, even fruit. In this episode, Brooke breaks down whether carbs actually cause weight gain, how many you really need, and the one shift that matters far more than cutting carbs out completely. What You'll Learn Carbs aren't the enemy, the type is what matters. Weight gain usually comes from processed, low-fiber carbs, not carbs in general. Swapping for higher fiber, more nutrient-dense options changes everything. There's no universal carb number. Needs shift based on activity level, pregnancy, breastfeeding, and life stage. A balanced plate matters more than hitting a specific gram target. Simple swaps make a big difference. Chickpea or lentil pasta, a brown rice and quinoa mix, higher fiber bread, and protein-packed breakfasts keep you fuller and prevent blood sugar crashes. Fiber needs increase with perimenopause and menopause. Aim for 25 to 30 grams a day. Higher fiber intake is linked to lower insulin resistance and even a 20% lower risk of hot flashes. Pairing carbs with protein and fat prevents blood sugar spikes. This is what actually curbs bingeing, not carb elimination. Keto isn't necessary for most moms. It has a place for specific medical conditions, but it's not the default answer for everyday weight loss. Carbs aren't what's derailing your progress, the type and the pairing are. Swap in more fiber, balance your plate with protein and healthy fats, and stop fearing the foods that actually give you energy to keep up with your kids. Join Busy Mom Meals: High protein 15 minute or less meals: https://www.busymommeals.com/monthly 

Planted acreage for pulse crops are projected to be down this year.

Subscribe to DTC Newsletter - https://dtcnews.link/signupBar Bruhis spent ten years building SaaS for Shopify brands. He helped start one of the first email capture tools in 2015, then co-founded KnoCommerce, the post-purchase survey tool 6,500 brands use. In December he finally took his own leap: Boostcous (boostcous.com), the first protein couscous. Six months later he's about to cross 10,000 orders, bootstrapped, with a team of two.Try it: boostcous.com. The tagline says it all: "Finally a carb that pulls its weight." (An AI copywriting agent wrote that. More on this below.)If you're sitting on a product idea you haven't launched, or you're a CPG founder trying to turn DTC numbers into retail meetings, this episode is the working playbook.What's inside:Why couscous: protein pasta has Banza, Brami, and Goodles. Couscous had nobody. Chickpea, lentil, and pea flour, gluten free, protein and fiber naturally derived from the legumes themselves.The launch: a front-page story in the local Carbondale paper and free pickup from his garage. The first 400 to 500 orders were handed over face to face, and he asked every customer why they bought.First-order profitable on Meta with a product almost nobody has ever bought online. "That doesn't really happen" in CPG.The KnoCommerce lessons applied to his own brand: "what almost prevented you from buying today" for CRO, and "which retail stores would you like to see Boostcous in" as ammo for buyer meetings. The pitch: in the last 30 days, this many of our customers asked for your store by name.The first one-star review, after 155 five-stars. He emailed her, got on a call, learned she was cooking it wrong, and updated the packaging. She rewrote the review herself as a five-star essay.Where AI actually helps a two-person brand (product seeding draft orders, static ads, most of the website photos, sell sheets built from survey and review data) and his warning: "we swung the pendulum a little too far at first." Calling customers stays human.Expo West on a $0 badge. He got the ticket by pitching his podcast, and the Gelson's deal came from walking the floor.His read on the protein trend: protein soda and protein sprinkles exist now. Naturally derived protein in foods you already eat is the part that lasts.Who this is for: founders sitting on a long-gestating idea, CPG operators heading into retail, and SaaS people wondering what their skills are worth on the brand side.What to steal: add two questions to your post-purchase survey today. "What almost prevented you from buying?" fixes your site. "Which retail stores would you like to see us in?" fills your retail pipeline with proof buyers can't ignore.Try Boostcous: boostcous.comTimestamps:00:00 Building a First-Order Profitable CPG Brand07:24 Launch Strategy That Validated Product-Market Fit11:50 Using Post-Purchase Surveys to Drive Growth18:08 Turning DTC Success Into Retail Expansion31:12 Advice for Launching Your First Ecommerce BrandSubscribe to DTC Newsletter - https://dtcnews.link/signupAdvertise on DTC - https://dtcnews.link/advertiseWork with Pilothouse - https://dtcnews.link/pilothouseFollow us on Instagram & Twitter - @dtcnewsletterWatch this interview on YouTube - https://dtcnews.link/video

Sheep farmers are being urged to consider vaccination as a surge in bluetongue cases causes serious losses across south-west England. We have the latest on the worsening outbreak, the risks associated with livestock movements and whether vaccination makes financial sense. We also examine the impact of extreme heat and drought on this year’s harvest. Soil scientist Danni Robb explains why high temperatures can damage grain yields, how warmer nights affect crops and what growers can do to improve resilience. Plus, we discuss forage shortages, chickpea prices, straw and wool insulation, and the latest farm commodity prices. And Louise visits the winner of the 2026 Silver Lapwing Award – and sees how farming goes hand-in-hand with outstanding environmental management in Gloucestershire. This episode is brought to you by crop protection specialists Certis Belchim. Chapters 00:00 – Introduction00:57 – Surge in bluetongue cases hits sheep farms01:19 – Philippa Page and Phil Stocker assess the outbreak03:03 – Should farmers vaccinate before tupping?04:55 – Hugh Broom on sheep losses in south-west England07:48 – Certis Belchim message: managing take-all in cereal crops09:29 – Heat, drought and poor harvest yields11:06 – How warm nights affect wheat yields12:16 – Which crops have performed better?13:28 – Varieties, soil health and climate resilience24:11 – Podcast updates and listener feedback25:40 – Chickpea prices and imported competition27:03 – Warning over adding moisture to stored grain27:38 – The environmental impact of free-range eggs31:09 – Hugh tries British wool insulation33:06 – This week’s farm commodity prices35:24 – Frampton Court Estate wins the Silver Lapwing Award36:05 – Peter Clifford on agroforestry and farm partnerships37:35 – Funding environmental work in the future42:07 – Closing remarks Guests * Philippa Page, president, Sheep Veterinary Society* Phil Stocker, chief executive, National Sheep Association* Dani Robb, soil scientist, Ceres Research* Peter Clifford, Frampton Court Estate Useful links * Bluetongue guidance* Bluetongue vaccination guidance* National Sheep Association* Sheep Veterinary Society* British Society of Soil Science* Farming and Wildlife Advisory Group* Silver Lapwing Award* Frampton Court Estate This episode of the Farmers Weekly Podcast is co-hosted by Johann Tasker, Louise Impey and Hugh Broom. Edited and produced by Johann Tasker. To get in touch with the Farmers Weekly Podcast: - Contact or follow Johann: linkedin.com/in/johanntasker/ Contact or follow Louise: linkedin.com/in/louise-impey-95470b20b/ Contact or follow Hugh: linkedin.com/in/hugh-broom-9b11906a/ For Farmers Weekly, visit fwi.co.uk or follow linkedin.com/company/farmers-weekly To contact, sponsor or advertise on the Farmers Weekly Podcast, email podcast@fwi.co.uk. In the UK, you can also text the word FARM followed by your message to 88 44 0. See omnystudio.com/listener for privacy information.

What does an Andy Burnham government mean for UK agriculture? This week, Westminster watcher Jeremy Moody examines the new prime minister’s farming credentials – and whether a land value tax could hit agricultural businesses. We also examine the law on defending yourself and your property after prosecutors decide that a Derbyshire farmer who fatally shot an intruder will face no criminal charges. Agricultural solicitor Aled Owen explains when force may be considered necessary and reasonable—and why picking up a firearm should always be a last resort. Elsewhere, we bring you the latest harvest results, advice on handling exceptionally dry oilseed rape, this week’s livestock and arable prices, and an unusual field fire started by a buzzard. And finally, could chickpeas become a profitable, climate-resilient break crop for UK growers? Louise Impey visits field-scale trials in Cambridgeshire and Suffolk to find out. This episode is brought to you by plant breeder KWS. Special Guests Jeremy Moody – secretary and adviser, Central Association of Agricultural Valuers Matt Bull – product manager, KWS Aled Owen – agricultural solicitor and partner, HCR Law David White – Cambridgeshire arable farmer and chickpea trial grower Josiah Meldrum – Hodmedod’s Wholefoods Chapters 00:55 What does an Andy Burnham government mean for agriculture?04:51 Could farmers face a land value tax?08:45 Will rural Britain be heard?11:47 Farmers Weekly Harvest Update with KWS15:15 Farmer faces no charges over fatal shooting15:52 What does the law allow householders to do?19:44 Advice for farmers facing an intruder26:10 Harvest results: wheat, barley, beans and oilseed rape28:02 Adding moisture to very dry oilseed rape29:23 Buzzard blamed for standing-crop fire30:48 Church rejects blanket rewilding target31:41 Environment Agency farm inspection findings33:04 Should rural speed limits fall to 20mph?35:31 Market update38:11 Could chickpeas become a UK break crop?45:18 Closing remarks Useful links ⁠Farmers Weekly ⁠Central Association of Agricultural Valuers ⁠HCR Law agricultural regulatory team ⁠Crown Prosecution Service guidance on self-defence and crime prevention ⁠AHDB grain-storage moisture targets United Oilseeds ⁠NIAB: UK chickpea production research ⁠Hodmedod’s Farmers Weekly market prices This episode of the Farmers Weekly Podcast is hosted by Johann Tasker with Abi Kay, Louise Impey and Hugh Broom. Edited and produced by Johann Tasker. To get in touch with the Farmers Weekly Podcast: - Contact or follow Johann: linkedin.com/in/johanntasker/ Contact or follow Abi: https://uk.linkedin.com/in/abi-kay-38927130 Contact or follow Louise: linkedin.com/in/louise-impey-95470b20b/ Contact or follow Hugh: linkedin.com/in/hugh-broom-9b11906a/ For Farmers Weekly, visit fwi.co.uk or follow linkedin.com/company/farmers-weekly To contact, sponsor or advertise on the Farmers Weekly Podcast, email podcast@fwi.co.uk. In the UK, you can also text the word FARM followed by your message to 88 44 0. See omnystudio.com/listener for privacy information.

Alice and Doug just finished a heavy weekend of yard saling and record shopping. And now they're ready for their heavy weekend of creaming. Er.It's the seventh annual National Ice Cream Day ice cream crawl!Yes, it's just about time for the greatest time of the year. A day to enjoy all the tastiness that Ronald Reagan would have wanted us to. It's true.Other discussion topics may include:- Why doesn't anybody talk about how great Marie Osmond is?- Farting “regular amounts”- The sad part in a romance novel when the dog dies- What if one of the Hansons left Hanson?- The various health benefits of contrast therapy that can benefit your health and wellness in a beneficial manner

Send us Fan MailThe Quiet Power of Legumes.What if the secret to a longer, healthier life isn't trendy, expensive, or Instagram-worthy — it's sitting in a can in your pantry right now? Today, I break down why legumes show up again and again in the diets of the world's longest-living people, and how to add them to your plate without overhauling your life.Calls to Action•       Rate and subscribe to Project Weight Loss•       Share this episode with someone who needs a gentle nudge toward sustainable habits•       Try one of the three legume swaps this week and tag the showCitations & SourcesDarmadi-Blackberry, I., Wahlqvist, M. L., Kouris-Blazos, A., Steen, B., Lukito, W., Horie, Y., & Horie, K. (2004). Legumes: the most important dietary predictor of survival in older people of different ethnicities. Asia Pacific Journal of Clinical Nutrition, 13(2), 217–220.Buettner, D., & Skemp, S. (2016). Blue Zones: Lessons From the World's Longest Lived. American Journal of Lifestyle Medicine, 10(5), 318–321.Stanley, E. (Lord Derby). "Those who think they have no time for healthy eating will sooner or later have to find time for illness." (Widely attributed quote, often cited in health and wellness literature.)DisclaimerThis podcast is for informational and educational purposes only and is not intended as medical advice. Listeners with specific health conditions or dietary needs should consult their healthcare provider or a registered dietitian.Let's go, let's get it done.Get more information at: http://projectweightloss.org

Gluten-free baking can be hard to perfect because so much baking relies heavily on the gluten in wheat flour for structure. But there are so many different flours you can use —coconut, chickpea, almond, rice, tapioca, and more— and once you get the hang of it, it's easy! Start with these lovely cheesy bites. They're like a mini cheese scone and entirely moreish. Chickpea flour forms the base, so they're packed full of protein and whilst not exactly light and fluffy and calling out for jam and cream, they ARE super cheesy, rich and delicious! Ingredients 1 cup chickpea flour 1 level tsp baking powder ½ tsp salt 4 tbsps. chilled butter 1 cup grated cheddar ¾ cup Greek yoghurt Method Heat the oven to 180C fan bake. Line a baking tray with baking paper. Mix the dry ingredients in a large bowl or a food processor. Grate in butter if using a bowl, or cut into rough chunks if using a food processor and pulse until resembles coarse breadcrumbs. Add cheese and toss to combine, then add in the yoghurt and stir or pulse until it comes together to form a scraggy lump. Turn the dough out onto a floured bench and knead lightly and briefly. Take large tablespoons of the dough and roll into a ball before placing on the tray. Bake for 15 minutes or until puffed and golden brown. Serve warm or cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Going Long Podcast Episode 636: The Powerful Little Hidden Secret I Learned from Baking Chickpeas  ( To see the Video Version of today's conversation just CLICK HERE. ) In today's episode of The Going Long Podcast, you'll learn the following:   [00:24 - 00:53] Billy welcomes us to and introduces today's show. [00:53 - 09:31] Billy shares a personal story about a cooking experience he had which brought some hidden analogical insights! [09:31 - 11:15] Billy wraps up the show.   If you're a corporate executive who wants to make your role optional, then grab your FREE ebook with Billy's proven 3 step process at:  www.makeitoptional.com What you can expect to get out of this ebook: Learn how to achieve corporate optionality Gain true control over your career Turn corporate skills into personal assets With 26 years of experience in corporate sales leadership, achieved optionality through multiple income streams, Billy has helped dozens of executives build their paths to take control of their time. This free ebook gives you everything you need to identify, plan, and take control of your career while building financial optionality, leveraging your skills, and start living your IDEAL day - today! Go to: www.makeitoptional.com Click the above link or just copy and paste the following directly into your browser to sign up and get your free ebook: https://www.makeitoptional.com/?utm_source=podcast&utm_medium=social&utm_campaign=p2olm  To see the Video Version of today's conversation just CLICK HERE.   How to leave a review for The Going Long Podcast: https://youtu.be/qfRqLVcf8UI     Be sure to connect with Billy!  He's made it easy for you to do…Just go to any of these sites:   Website: www.billykeels.com Youtube: billykeels Facebook: Billy Keels Fan Page Instagram: @billykeels Twitter: @billykeels LinkedIn: Billy Keels

What happens when life changes in an instant? In this heartfelt episode of The Motivatarian Exchange, I sit down with Lori Morgan, founder and creative force behind Tom & Chickpea, a beloved furniture painting and creative studio in Derry, New Hampshire. Lori's story is one of resilience, reinvention, creativity, and community. After the sudden loss of her husband Tom in 2017, Lori found herself navigating unimaginable grief while raising two young children. About a year later, she picked up a paintbrush—and that simple act became the beginning of an entirely new chapter. Today, Lori is an artist, furniture painter, interior design enthusiast, Wise Owl Paint retailer, business owner, community advocate, and the creator of a thriving brick-and-mortar creative space that recently celebrated five years in business. In this conversation, we discuss: ✨ Using creativity as a path toward healing ✨ Building a business after personal loss ✨ The connection between interior design, color, texture, and emotion ✨ Opening a creative retail shop and serving a local community ✨ The importance of organic growth and authentic connection ✨ Supporting other artists through collaboration and shared spaces ✨ Finding purpose through reinvention Lori also shares the touching story behind the name Tom&Chickpea and how her late husband continues to inspire everything she creates today. Whether you're an artist, entrepreneur, creative business owner, or someone navigating a season of change, this episode is a beautiful reminder that new beginnings can emerge from the most unexpected places. Listen now and discover how creativity can help us heal, connect, and begin again. Upcoming Events: I do a lot of community service and am going to be in the news soon for helping coordinate the collection of formal wear for the upcoming proms of the two high schools in town. I offer private paint classes with several scheduled this month and am working to offer a paint demonstration at a local winery in the next month. I also carry the work of several local artists and share my space with them to offer classes in their areas of art as well (pottery, dried flower arranging and more) Fun Facts: I bring my Schnoodle Leon to the shop every day and his underbite wins everyone over the moment they see him. Website Artist | Furniture Painter | Tom&Chickpea Facebook TomandChickpea Instagram TomandChickpea (@tomandchickpea) • Instagram profile

3 different invasive have suddenly appeared in the yard, trying to deal with that. Eric's Amazon Page affiliate link: https://geni.us/5UWTG   Rick's Tape: https://geni.us/z6qswls  Chickpea pasta recipe: https://youtu.be/aD0dnWztiFU?si=WyTMOmTo3jYnrMdg Sign Up For My Free Newsletters: https://www.gardenfork.tv/email/ Here are 2 After Shows for you to check out, please consider becoming a Patron of GF. https://www.patreon.com/posts/138069613  https://www.patreon.com/posts/free-after-show-122506027  Here's one of the many Labs pics I post for patrons: https://www.patreon.com/posts/step-away-and-be-122999799 Please considering supporting the GF world by becoming a supporter on Patreon. You get weekly Labrador and behind the scenes photos and vids, plus the Patron-only GardenFork Radio After Show. :) https://www.patreon.com/gardenfork Check out the new Cool Stuff emails: Cool Stuff #1 https://preview.mailerlite.com/n3c9y8y8a2 Cool Stuff #2 https://preview.mailerlite.com/h7o6t7l9a6 Start your Amazon shopping using our affiliate link: https://geni.us/5UWTG  The Tools I Use: https://geni.us/bXV6a7  GardenFork receives compensation when you use our affiliate links. This is how we pay the bills ;) Email me: gardenfork87@gmail.com Watch us on YouTube: www.youtube.com/gardenfork Music used on the podcast is licensed by AudioBlocks and Unique Tracks ©2026 GardenFork Media LLC All Rights Reserved GardenFork Radio is produced in Brooklyn, NY

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

USDA reinstates large U of I grant. The largest grant in the University of Idaho's history has been reinstated in its entirety after a yearlong pause.  

For IBS Awareness Month I'm sharing mini daily podcasts about common foods and how they affect IBS or SIBO. I want to help you expand your diet, and understand more how foods affect your digestion.You can probably eat more chickpeas than you think, even on the low FODMAP diet. If you're enjoying this podcast mini series please review or rate my podcast. Buy my book - Inside Knowledge for people with IBS & SIBO (find it on Amazon)Get free weekly IBS & SIBO emails - https://mailchi.mp/goodnessme-nutrition.com/h6acndd1bsWork with me3 month Gut Reset - https://www.goodnessme-nutrition.com/consultations/Ready for your gut reset?

What if one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive?Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. By the end of this episode, you'll learn how to:Whip up the 15-minute viral “Marry Me Chickpeas” Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy-to-make meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas! ***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***LinksSarah Bond's Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook!Marry Me Chickpeas (with creamy Tuscan sauce)Roasted chickpea gyros Roasted veggie glow bowlsCopy cat Cafe Yum sauceCrispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauceChickpea blondiesVegan chicken and dumplings (with chickpeas!)Chickpea pot pieVegan aquafaba + coconut popsicles****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Every Wednesday we share an Easy Eats recipe - something that's light on time but heavy on taste - Kelly Gibney is with Jesse.

We praise Allah for allowing us to experience and complete another Ramadan. And now that we've emerged from it, there's a question worth sitting with: what comes next?Imam Ibn Rajab al-Hanbali mentions that the pious predecessors would spend six months after Ramadan asking Allah to accept their deeds — and the remaining months begging Him to let them witness another one. That's the rhythm. Gratitude, then longing. Never stagnation.But the Qur'an gives us something even more precise than that rhythm. It gives us a transition.In Surah al-Baqarah, the discussion of Ramadan begins at ayah 183 — *kutiba alaykum al-siyam* — and runs through to ayah 187. Then, immediately, in ayah 189, Allah says:**يَسْأَلُونَكَ عَنِ الْأَهِلَّةِ***They ask you about the crescent moons.*The companions asked Rasulullah ﷺ about the significance of the moon's phases — crescent to full, waning and returning. Allah answered that the moon exists so that humanity can track time. So we know when a month begins and when it ends. (I understand this topic is sensitive in Perth. We'll leave that there.)But then, immediately, Allah connects this to Hajj. “Qul hiya mawaqitu li al-nas wa al-hajj.” The crescents are time-markers for people — and for Hajj.The transition is beautiful. One act of worship ends. The next one begins. No gap. No off-season. The life of a believer is simply moving from one ibadah to the next. The same Lord we worshipped in Ramadan is the same Lord who governs every moment outside of it. Ramadan ending doesn't mean the haram becomes negotiable again, or the wajib becomes optional. We have a new aim now.Grounded is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.-----Now, not everyone can perform Hajj. It's a mathematical impossibility. Two billion Muslims, roughly two million pilgrimage spots per year — the number has been reduced since COVID. Do the maths. It would take something like 700 years before every Muslim alive today gets a turn. That's why Hajj is the only pillar where Allah specifies man istata'a ilayhi sabila — for those who are able. Ability is a condition.But the mindset still applies. The transition from one ibadah to the next is for everyone.-----There are so many dimensions to Hajj worth unpacking. But I want to focus on one moment — a snapshot — from the stoning at the Jamarat.The backstory is Sayyidina Ibrahim عليه السلام. He was commanded by Allah, through a dream, to sacrifice his only son at that time, Isma'il. And when he told his son — and Allah recorded this exchange in the Qur'an — Isma'il responded with full submission: *ifʿal mā tu'mar* — do as you have been commanded. You will find me among the patient.But Isma'il set conditions. He said: don't do it in Makkah, because if I scream, my mother will hear and it will break her heart. And make sure the blade is sharp so it's quick.(Side note to the sons in the room: if your father knocks on your door and says he saw a dream about slaughtering you — dial 000. These days, the worst our fathers do is say, “Son, wake up for Fajr.” And even that's a struggle.)Father and son walked about five or six kilometres from Makkah to Mina. And at each of the three stations along the way, Iblis appeared. He whispered. He cast doubt. He said: *You've done enough. You built the Ka'bah. You migrated from Iraq to Jerusalem to Makkah. You've sacrificed so much already. Why this? Just say no.*At each station, Ibrahim took seven pebbles, threw them in the direction of Iblis — *Allahu Akbar* — and moved on.After the third station, Iblis left and never came back.Falamma aslama wa tallahu li al-jabin. When both of them submitted fully — the father resolute, the son's forehead on the stone — Allah called out. The test was fulfilled. A great sacrifice was sent in Isma'il's place.-----Thousands of years later, during the Hajj of the Prophet ﷺ — Hajjat al-Wada' — as he was riding his camel towards the Jamarat, he told Sayyidina Abdullah ibn Abbas: get me some pebbles.Ibn Abbas picked up pebbles about the size you could flick between your thumb and index finger. Our scholars later said: about the size of a chickpea.Rasulullah ﷺ took them and said: yes, get more of this size.And then he addressed the community. He said:**يَا أَيُّهَا النَّاسُ، إِيَّاكُمْ وَالْغُلُوَّ فِي الدِّينِ***O people, beware of extremism in religion. For nations before you were destroyed because of extremism in religion.*Think about that. This is a moment about picking up a rock. A small, mundane, physical act. But Rasulullah ﷺ saw the teaching opportunity and seized it.Because it's easy to go overboard here. You're reliving what Ibrahim went through. You're stoning Iblis. A chickpea-sized pebble? That's not going to cut it. You want to find the nearest cricket club, practice your bowling, and make sure Iblis doesn't come back next year.But no. The Prophet ﷺ said: this is the size. Not too big — you're not hurling rocks. Not too small — you're not flicking grains of rice. Just right. The balance.-----So where do we draw the line on extremism?I was speaking to some of the high school students at Qaswa about the practices of our predecessors in Ramadan. Imam al-Shafi'i would complete two full readings of the Qur'an every day during Ramadan — one in the day, one at night. That's sixty khatam in one month.The students said: that's extreme, isn't it?I said: well, how do you define extreme?Let's pull out our phones. Check the screen time. How many hours on TikTok? How many on Instagram? People are clocking seven, eight, ten hours a day staring at a screen.Now imagine we could transport Imam al-Shafi'i into 2026. We tell him: Muslims today stare at a glowing rectangle for ten hours a day, getting no benefit, and it's actually harming them.He would say: that's extremely stupid, isn't it?So who defines what's extreme? Rasulullah ﷺ does. Because he is the most balanced of humanity. The mark of this Ummah, as Allah describes it in the Qur'an: ummatan wasata — a balanced nation.When three companions each decided to push further — one would pray all night and never sleep, one would fast every day and never break it, one would worship and never marry — the Prophet ﷺ said: I am the one with the most taqwa among you. Yet I pray and I sleep. I fast and I break my fast. I worship and I marry. This is my sunnah. Whoever turns away from my sunnah is not from me.Everything has a right. Your body has a right — good nutrition, good rest. Your family has a right. Allah has a right over you in worship. Giving every aspect its due — that's balance.-----Let me sketch a few dimensions of this balance.Balance in belief. Islam respects both revelation and reason. We believe because Allah told us to believe — in Him, in the angels, in the books, in the prophets, in the Last Day, in qadar. These are revelatory matters.But our tradition also respects the intellect. Look at how Ibrahim عليه السلام argued with his people in Surah al-An'am. He didn't just say: stop worshipping your idols because Allah says so. He engaged their logic. Idols you carved with your own hands — you made them, and now you bow to them? They don't speak, don't benefit you, don't harm you. Why?And then the stars. He observed the kawkab — a beautiful star — and said sarcastically: this is my lord? But when it set, he said: I don't love things that disappear. God can't be present at some times and absent at others. I need God every moment.Then the moon appeared, full and bright. He said: this is my lord? But when it set, he said: *if my Lord had not guided me, I would certainly be among those who are astray.*Notice the shift. In the first argument, Ibrahim used pure logic — God can't appear and disappear. But in the second, he acknowledged that arriving at the worship of Allah requires revelation. Intellect can deny what is not God. But to know who God is, you need guidance.Imam al-Ghazali captured this beautifully. He said: revelation is like the sun, and reason is like eyesight. Without the sun, there's nothing to see. But without eyesight, you can't appreciate the light. Both together — that's how you see.If you rely only on revelation, your faith works fine within a Muslim bubble. The moment it's challenged from outside, it crumbles. If you rely only on reason, you can conclude that God must exist — but you'll never arrive at which God, or how to worship Him. Both, hand in hand. Ummatan wasata.Balance in practice. There are people so focused on the physicality of worship — how to raise the hands, where to place them, how to stand — that they forget the deeper purpose. Prayer isn't calisthenics. When Allah says aqim al-salah li dhikri — establish prayer to remember Me — He's pointing to something beyond movement.Every act of worship in Islam is meant to produce beautiful character. The Prophet ﷺ said: I was only sent to perfect noble character. If the more religious we become, the harsher our behaviour gets — something is broken. The balance is off.Allah tells us that prayer prevents shamelessness and evil. Yet we see people who pray, and in the same breath they double-park on someone without a care. The same tongue that recites Qur'an goes on to slander. The same hands that move in salah take what doesn't belong to them.How? Because the spiritual dimension was missing. If you truly stood before Allah in prayer — before the Creator of the heavens and the earth and everything in between — there has to be an after-effect. If you get called to the CEO's office and told off, you'll behave well for at least a few days. Now multiply that. You stood before the Lord of all worlds. You spoke to Him. Surely the effect lingers.And just as it starts to fade — Dhuhr arrives. Then before it fades again — Asr. Then Maghrib. Then Isha. Then sleep, then Fajr. The cycle continues. This is why prayer stops you from evil. You keep checking in with Allah. You keep reporting back.But strip away the spiritual dimension, focus only on the mechanics, and it loses its purpose.On the other hand, there are people who say: my heart is good, I don't need to pray. As long as I'm kind, the rituals are for other people. But then — who are you actually worshipping? If you abandon what Allah prescribed and follow only your own moral compass, you're worshipping your own nafs.-----This is the lesson of the chickpea.One nation before us fell into extremism through legalism — everything became so complicated that they abandoned practice altogether. Another fell through spiritualism — everything was about love, no boundaries, no halal or haram, just accept and you're saved. The religion dissolved. Nothing was left.Islam sits in the middle. As Imam al-Ghazali said: khayru al-umur awsatuha — the best of affairs is the middle path.The Prophet ﷺ reminded us, standing at the Jamarat, pebbles in hand: don't fall into extremism. The size of a chickpea. Not too much. Not too little. Just right.May Allah protect us from extremism in religion. May He grant us the strength to live by the Sunnah — balanced in every dimension, following our Prophet ﷺ externally and internally. Thanks for reading Grounded! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.grounded.day/subscribe

Consumer interest in both protein and fiber have put several of the pulse crops in the spotlight. But supply continues to keep up with growing demand.

This week, the sisters cover everything from pop culture to real-life relationships. In What's The Buzz, they dive into shows they're watching and introduce Moser Madness, a bracket challenge for a good cause. The main conversation explores weddings, marriage, and how modern relationships are evolving—touching on everything from commitment to generational perspectives (including Nancy's identity crisis). They wrap with a simple, affordable, and surprisingly delicious Meatless Monday recipe: Chana Masala.Head to threelilfishes.com/shownotes for recipes, links and all the delicious details.

Humans are getting closer to landing on the moon once again, and understanding the environment is crucial as humanity prepares to spend time on the lunar surface. That's why technicians are making artificial moon dirt and why scientists are using that synthetic lunar soil to grow plants.

Summary: The March Food for Field Bulletin discusses the seasonal shifts in hunting, fishing, and foraging across North America, highlighting the transition from winter to spring. It covers regional variations in wildlife activity, migration patterns, and culinary adaptations as fresh ingredients become available. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Recipes: Green Chile Snow Goose Burgers Korean Snow Goose Potstickers (Mandu) Instant Pot “Pot Likker” Venison and Spring Greens Braised Duck Soupy Rice with Chopped Greens and Mushrooms Stewed Dandelion Greens with Chickpeas and ‘Nduja Chapters: 00:00 Introduction to March's Wild Harvest Report 03:06 Southeast and Deep South Seasonal Changes 05:52 Southwest and Rockies: Transitioning Conditions 09:14 Pacific Northwest and Midwest Migration Patterns 09:47 Northeast and Canada: Winter's Last Grasp Takeaways: March is a transition month for wildlife and foragers. Turkey season opens in parts of the Southeast. Predator movement increases with breeding seasons. Peak snow goose migration occurs in March. Wind affects hunting and fishing strategies. March is wet in the Pacific Northwest, aiding productivity. Snow goose conservation seasons dominate in the Midwest. Ice fishing continues where conditions are safe. Culinary practices shift from winter to spring ingredients. March is a transitional kitchen month, blending old and new. Keywords: March, hunting, fishing, foraging, seasonal shifts, wildlife, migration, cooking, conservation Learn more about your ad choices. Visit megaphone.fm/adchoices

Did you know you have SEVEN major hormones responsible for hunger and fullness in your body? In this week's episode we're going to meet them all, and learn how food choices, eating speed, and stress affect them. If you're looking to balance your hormones, then starting with a balanced plate should be the first step (and I'll teach you how). This week's recipe is Chickpea, Cranberry, and Feta Quinoa Salad. Schedule a visit today at www.bodymetrixhealth.com.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

In this emergency rerun episode, Trace's quest for answers takes him to a magical fantasy land of wizards, frozen keys, and bodily fluids. Meanwhile Julian discovers that there are about 3 degrees of separation between chickpeas and dynamite. Yes, really.P.S. Turns out pipes have strong opinions about podcasting schedules...mine burst.

Can you really transform a simple legume into a transcendent experience by drying it out and frying it in some hot oil? Or is Noah just looking for his newest personality replacement? We discuss. Join our Patreon! Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

James Cartwright Interview — Harrison Burns & Life in Ambridge (Bonus Episode)In this monthly bonus episode of All About The Archers, we're joined by the wonderful James Cartwright, who plays Harrison Burns.This special cast Q&A episode features questions set by our Facebook group and was recorded a little while ago, so it doesn't reflect the very latest storylines — but it's packed with warmth, laughs and brilliant insight into Harrison and life in Ambridge.James talks about:• What Harrison might do if he ever lost his job• Whether Harrison should run The Bull one day• How northern he really is (and how northern Reverend Alan isn't)• Why Harrison loves chickpeas• What James would buy a 3-year-old• Whether Harrison's backstory makes him more empathetic• His friendship with Jo Van Kampen (Fallon)• His favourite Archers voices• And… whether he can do a southern accentFunny, thoughtful and deeply charming, this is a joyful behind-the-scenes conversation with one of Ambridge's most loved characters.Huge thanks to everyone who sent in questions

So it's the New Year. Hooray. And maybe like us you opened up that closet to put back the decorations and thought, "Do we need all of this? What's in these boxes anyway?" Perhaps your thoughts have now turned to your stash--not your drug stash, or a stash of stolen goods, the word's original meaning when it first entered English usage in 1914. We're talking about your yarn stash. Is it a source of inspiration to you, or an albatross? We are here to help. In typical Bootie and Bossy fashion, we decided the best way to tackle this was first to read about it, and then to talk about it, because you don't want to be too hasty and spring into action too quickly here. So we read A Stash of One's Own: Knitters on Loving, Living with, and Letting Go of Yarn, a wonderful collection of essays edited by Clara Parkes. Because a yarn stash is not just a pile of random string, as Parkes explains, "Yarn holds energy (literally twist), but it also holds energy in the form of memories . . . Every knitter will be able to pick up skein from her stash--any skein--and tell you a complete and compelling story about it" (p. 109). This might be why Stephanie Pearl-McPhee cannot get rid of the ball of yarn her daughters gifted her, even though it's so pink and shiny it looks exactly like “what you'd get if Barbie and My Little Pony dropped acid and tried to come up with a colorway” (p. 32). As much as your yarn stash is a kind of fiber scrapbook—especially that vacation yarn that's “all larded up with sentiment and emotion and meaning to the point where you weep slightly when recalling the now defunct yarn shop where you bought it" (Ann Shayne, p. 46)—it's also connects you to the future. At its core, a stash is a repository of hope, as Anna Maltz explains: "There is a deep optimism in how much we acquire and keep around, and in our belief that we can make and learn from that vast quantity in a single lifetime.Anna Maltz, “Moving Yarn/Portable Stories,” in A Stash of One's Own, p. 79. For Debbie Stoller, having a stash is also an empowering feminist act:"[A] yarn stash makes a pretty large statement to the world that a woman is planning to spend hours—nay, years—of her life engaging in something that doesn't promise to make her skinnier or look younger or give her a tighter butt. Something that won't make her a better mother, or a better wife . . . It announces to the world that she has decided to do something just for herself in pursuit of only one thing: pleasure.”Debbie Stoller, "A Stash of One's Own: Yarn as a Feminist Issue," A Stash of One's Own, p. 180. If your stash inspires and empowers you, great—keep doing what you are doing. If it starts to feel like an albatross, then there's help for that too. As knitter and social worker Sue Shankle explains, “People have a hard enough time understanding themselves. Expecting others to ‘get' you (or your love of beautiful yarn) is not always realistic. That's why you need a posse. People who understand it all, no explanation necessary” (91-2). So make a nice, warm batch of healthy Instant Pot Curry with Chickpeas, Spinach and Tomatoes, and as you contemplate your stash, know that it's much more than just yarn in a bin—it's your past and your future, your statement to the world of how you want to spend your time, and we understand that because we are your posse!

We are Virginia Sole-Smith and Corinne Fay and it's time for your January Indulgence Gospel! Today we are talking about former restaurant critic turned diet crusader Pete Wells—and why the New York Times always spends January turning into a women's magazine from hell. CW for discussions of intentional weight loss and lazy fat jokes (from Pete), including some that are offensive to both humans and bassett hounds. You do need to be a paid Just Toast subscriber to listen to this full conversation. Membership starts at just $5 per month!Join Just Toast!Don't want an ongoing commitment? Click "buy for $4!" to listen to just this one.

Hello!Happy weekend.Here's our recipe of the week;A Christmas pork stew from the island of Lesvos! I cannot quite shake away the Christmas feeling...! Enjoy!The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you've got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.If beans have ever felt bland, boring, or confusing, today's episode is for you.By the end of this episode, you'll:Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beansFind out go-to weeknight bean-centric meals that you can whip up in 30 minutes or lessLearn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!***Links:LentilsOur favorite coconut red lentils from our free SubstackCurried tomato tortellini soup from 101 CookbooksEcuadorian lentil stew from Laylita.comAlison Roman's lentils with fried lemon or garlic (you can use red or yellow) ChickpeasOur chickpea episode with Sarah Bond from Live, Eat, LearnChickpea stew with dates, almonds, and orange Chickpea butternut squash tacos by Laura FuentesYotam Ottolenghi's confit tandoori chickpeas Other Beans:Amy Chaplin's spicy black bean soup, with squash, cabbage, loads of veggies Cheesy mashed white beans with kale and parm and runny egg, from Serious EatsMung bean curry from Pride of IndiaSenate bean soup by The Country CookAlso: Kari's famous white bean soup with oregano and parm, and Sonya's take on Yemenite white bean soup with zhoug***Got a cooking question?...

Deze week hoor je in NRC Vandaag onze serie Wilde eeuwen, het begin. Een van de verhalende series die we dit jaar maakten: perfect voor tijdens de dagen rond Kerst.Het is 12.000 jaar geleden. Sjamaan Slata wandelt naar Göbleki Tepe, bakt brood en hallucineert op beschimmelde rogge. Zullen zijn visioenen de landbouw vooruit helpen?Heeft u vragen, suggesties of ideeën over onze journalistiek? Mail dan naar onze redactie via podcast@nrc.nl.Voor deze aflevering is onder meer gebruikt gemaakt van deze literatuur:Oliver Dietrich ‘Shamanism at Early Neolithic Göbekli Tepe, southeastern Turkey. Methodological contributions to an archaeology of belief' in Praehistorische Zeitschrift, in mei 2024. Steven Mithen ‘Shamanism at the transition from foraging to farming in Southwest Asia: sacra, ritual, and performance at Neolithic WF16 (southern Jordan)' in The Journal of the Council for British Research in the Levant, in September 2022.David Graeber en David Wengrow. ‘The Dawn of Everything, A New History of Humanity', bij Penguin in 2022. Li Liu e.a. ‘Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting' in in oktober 2018. Amaia Arranz-Otaeguia e.a. ‘Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan' in PNAS, op 13 juli 2018.Leore Grosman e.a. ‘A Natufian Ritual Event' in Current Anthropology, in juni 2016.Marion Benz ‘Symbols of Power - Symbols of Crisis? A Psycho-Social Approach to Early Neolithic Symbol Systems', Neo-Lithics, in januari 2014. Leore Grosman e.a. ‘A 12,000-year-old Shaman burial from the southern Levant (Israel)' in PNAS, op 18 november 2008. Zohar Kerem e.a. ‘Chickpea domestication in the Neolithic Levant through the nutritional perspective' in Journal of Archaeological Science, in augustus 2007.Tekst en presentatie: Hendrik SpieringRedactie en regie: Mirjam van ZuidamMuziek, montage en mixage: Rufus van BaardwijkBeeld: Jeen BertingVormgeving: Yannick MortierZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

This week, we're celebrating the holidays by looking beyond, into global stories that shape the season. First, we talk with Hetty Lui McKinnon about her new book, Linger: Salads, Sweets and Stories to Savor, and what the holidays look like in Australia, where Christmas is hot and the seafood markets buzz at midnight. Hetty reflects on the vegetable forward meals that defined her Chinese Australian upbringing and leaves us with her recipe for Coronation Cauliflower and Chickpeas. Then, we turn to writer Yasmin Khan for a deeper look at Yalda Night, the Persian winter solstice celebration that reminds us of the return of the sun, after the longest night of the year. Her latest cookbook, Sabzi: Vibrant Vegetarian Recipes, explores vibrant vegetarian cooking rooted in Persian culture. Yasmin shares how Yalda brings people together through poetry, pomegranates, and seasonal comforts, and leaves us with her recipe for Eggplant Fesenjan.Broadcast dates for this episode: December 19, 2025 (originally aired)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Generous listeners like you make The Splendid Table possible. Donate today to support the show.

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UC researchers show growers how new garbanzo lines are improving seed size, yield and stress tolerance.

(00:00-18:00) Andy Crouppen in studio with us back from southern California. Are we in store for a terrible winter? Doug is pro global warming. Andy's back on the youth sports thing. Tim got cut from football (politics) and probably would have gotten cut from the wrestling team as well. TMA boxing matches. Chickpeas vs. Garbanzo beans. Bob Ross and 2Pac. NBA Cup.(18:08-31:37) David Schoenfield of ESPN went back to grade his predictions. Gave himself a D- on the Cardinals predictions. Well done, Mr. Skenes. Well done. Bang, you're a journalist. Oklahoma will be wearing anthracite against the Tigers this Saturday. Jackson doesn't like the seniors getting a rock. Tommy Tubberville said the only way he was leaving was in a pine box....and then he left.(31:47-34:50) Have fun with HR today, Jackson.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As breeding programs continue to bring forward new pulse genetics, growers now have a wider range of varieties to choose from across peas, lentils, chickpeas, and faba beans. Farmers have plenty of combinations of yield potential, disease resistance, and agronomic traits to wade through. In this episode of RealAgriculture's Pulse School, Laurie Friesen, seed program... Read More

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ ⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠ Recipes: Wild Greens Mac and Cheese Stuffed Kudzu Leaves Barbecue Dolmas Stuffed with Bacon Beef and Cheese Japanese Knotweed Cake with Streusel Topping Summer Wild Vegetable TempuraHow to Make Dandelion Jelly Dandelion and Zucchini FrittersStewed Dandelion Greens with Chickpeas and ‘NdujaVenison Steak with Blackberry Sauce and Corn Salad Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms Takeaways: Invasive plants can be turned into sustainable meals. Garlic mustard is edible at every stage of growth. Kudzu grows rapidly and is edible in various forms. Japanese knotweed can be used in desserts and jams. Burdock root is rich in fiber and antioxidants. Proper identification is crucial when foraging. Invasive species can have significant ecological impacts. Foraging can help control invasive plant populations. Cooking with invasive plants can be delicious and eco-friendly. Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking. Dandelions are nutritious and can be used in various dishes. Young dandelion leaves are best for salads, while mature ones are great sautéed. Dandelion jam is a delightful treat reminiscent of sunshine. Himalayan blackberries are delicious but invasive, dominating the West Coast. Eating invasive species is a form of stewardship for the land. Culinary conservation encourages conscious eating and seasonal food sourcing. Chapters: 00:00 Introduction to Invasive Edibles 01:20 The Impact of Invasive Plants 03:15 Garlic Mustard: The Ecological Villain 11:25 Kudzu: The Vine That Ate the South 18:00 Japanese Knotweed: A Destructive Invader 25:11 Burdock: The Versatile Root Vegetable 27:36 Exploring Burdock: A Culinary Gem 30:00 Dandelions: The Ubiquitous Superfood 39:41 Himalayan Blackberries: A Sweet Invasive Delight 45:01 Golden Oyster Mushrooms: A Culinary Invasion 50:02 Culinary Conservation: Eating for the Ecosystem Keywords: Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition Learn more about your ad choices. Visit megaphone.fm/adchoices

We're joined by a BAFTA winner for an easy-to-make, extra tasty dinner and a spoonful of dessert.  Suranne Jones' acting credits are a must-watch list of shows including Doctor Foster, Vigil, Gentleman Jack and Coronation Street. Add to that list her new show, Frauds, a heist-driven thriller in which she stars alongside Jodie Whittaker.  On the menu for this episode is seared tuna with braised tomatoes & chickpeas, paired on this occasion with a Telmont Champagne Reserve Brut NV - a special accompaniment and a favourite of Suranne's when she is drinking. This is followed by a perfectly seasonal autumn apple & blackberry crumble.  Suranne's a bad influence in Frauds, but pure joy and excellent vibes around the Dish table, bringing a list of food likes and dislikes that matches, and maybe surpasses, the one brought by Benedict Cumberbatch. We get into the magic of Oldham, the power of Corrie and the appeal of Doctor Foster... and Suranne quickly comes clean that she's a Dish superfan having listened to ALL episodes while on set for her new show. We salute you! You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions

This week the guys are getting snack-happy with a crunchy taste of Hippeas Chickpea Puffs in Bohemian Barbecue flavor. Join the MATES Club for even more snacking: ⁠⁠https://realm.supportingcast.fm/matesclub⁠⁠⁠ Watch MATES on YouTube: ⁠https://www.youtube.com/@MikeAndTomEatSnacks Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we welcome back Chloe "Chickpea" Jacobs! She's a Pacific Crest Trail and Colorado Trail thru-hiker (among other trails world-wide) and is also the founder of "Bold By Nature." In part 2 of her interview - she describes what it's like to hike the Pacific Crest Trail in a record snow year (2023).In this episode, you'll hear about:Scaling Forester Pass and braving seemingly impossible river crossingsHer favorite town meal on the Pacific Crest TrailThe best root beer in the WORLDThru-hiking mindset tips - & much more!Applicable Links:Pipeline Craft Taps & KitchenConnect with Chickpea:⁠⁠⁠⁠Chickpea's Instagram⁠⁠⁠Chickpea's YouTube Channel⁠⁠Chickpea's Free Mindset Challenge⁠⁠The Key To Thru-Hiking Success⁠Help fellow hikers find the show by following, rating, and reviewing the podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!Connect With THRU-r & Cheer:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join The Trail Family⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cheer's YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cheer's Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Episode Music: "Communicator" by Reed Mathis

Today we welcome Chloe "Chickpea" Jacobs to the podcast! She's a Pacific Crest Trail and Colorado Trail thru-hiker (among other trails world-wide) and she's also founder of "Bold By Nature." In part 1 of her interview - she describes how she left her dream job to pursue the Pacific Crest Trail and how she fell in love in the mountains during a record high snow year!In this episode, you'll also learn about:A key piece of gear to help you eat faster (very important for thru-hikers)The surprising use for a Garmin InReachAn alternative use for a cook potHer favorite shoe brand after trying so many - & much more!Connect with Chickpea:⁠⁠⁠Chickpea's Instagram⁠Chickpea's YouTube ChannelChickpea's Free Mindset ChallengeThe Key To Thru-Hiking SuccessHelp fellow hikers find the show by following, rating, and reviewing the podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!Connect With THRU-r & Cheer:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join The Trail Family⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠THRU-r Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cheer's YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cheer's Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Episode Music: "Communicator" by Reed Mathis

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Elmina Restaurant | Chef Eric AdjepongFresh Nature Foods Green ChickpeasGolden Sriracha DoritosAcademy for Global Citizenship | take a tourEric Ripert Newsletter | Chef Eric Ripert | A Return to CookingEric Ripert's Beyond the Plate Season 1 episodeChekmark Eats newsletter (scroll to bottom) | Alex ReichekDollywood Cinnamon BreadIgnacio “Nacho” Jimenez | Beyond the Drink episodeArjav Ezekiel | Beyond the Plate episodeFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Tom Pelissero joins the show LIVE in Green Bay at the NFL Draft, Halvy and Kriesel break down the Wild's big Game 3 win

Tom Pelissero joins the show LIVE in Green Bay at the NFL Draft, Halvy and Kriesel break down the Wild's big Game 3 winSee omnystudio.com/listener for privacy information.