Podcasts about Cider

Welcome to The Eagle's View!This is where you can listen to the students of Emerson School in Ann Arbor, Michigan soar.  Join 4th graders Jake and Luna as they host this episode. This week you will hear about 4th Grade Grand Day Lemonade Stands (with original commercial music created by the 4th grade AMP students) on November 25th, Cider, Donuts, Smoothies, Bluey, Koalas, Stuffed Animals and as always, The Joke of the Week!Thank you for listening to The Eagles View. Be sure to like, follow, and share our podcast with your friends and family.And don't just listen—leave us a comment! We'd love to hear your thoughts, your favorite part, or even your own joke of the week.New episodes come out every Wednesday—even during summer break., plus The Eagle's View Presents every Monday and Story Tellers on FridayBe sure to check out our new merchandise on The Emerson School Store website below.https://apparelnow.com/emerson-school-store-apparel/Follow on social media too!https://www.facebook.com/theemersonschool/https://www.instagram.com/emersonschool/Thanks for hanging out with us, and remember—Eagles always soar!

Ce midi, On Jase des Canadiens et de la LNH avec Marc-André Dumont et Bruno Gervais. Pour nous suivre sur nos différentes plateformes

Send us a textThe Boys of Brews decided to go north to Michigan and brought a long the Men of Hollywood, Brent Huff of ABCs The Rookie and Pete Sepenuk of MLB and Bleach! We went to the cozy town of Niles Michigan at the Niles Brewing Co!! We tried 3 different Michigan Breweries today, Odd Brothers Craft Cider, Niles Brewing Co and Pavlov's Brewing. This episode was recorded live with a audience!!! Special guest hosts: Meghan from Odd Brothers Cidery, Brandon from Niles Brewing and Skylark Millionaire!!Theme Song by Lost Like Lions Segment #1 Fesshole: 2 Truths 1 Lie Beer had: Peanut Butter Treat Porter by Pavlov's BrewingSegment #2 Bruce Trivia: Studio Notes!!Cider had: Bourbon Barrel Aged The Wanderer by Odd Brothers Craft CiderSegment #3 Pub Talk: Holiday Travel TraditionsBeer had: Sharks Vs Leprechauns by Niles Brewing CoGuest Links and Social Media:Instagram:   @brenthuff11 @thesepvoSupport the show

Eight weeks after taking up her post as DEFRA Secretary of State, Emma Reynolds has faced her first barrage of questions from the cross-party group of MPs at the EFRA select committee. MPs quizzed her about farming profitability, fishing policy, water pollution, border controls and illegal meat. They asked about environmental payments too and she acknowledged that mistakes had been made and lessons learned when the Sustainable Farming Incentive was suddenly suspended earlier this year.A report by the House of Commons' Welsh Affairs Committee is calling for the Government's inheritance tax on farmers to be halted, because it says the tax will have a detrimental impact on Welsh farming.The Environment Agency's warned that unless we see some serious rain, England will be in drought next year. We find out how this year's lack of water has affected the potato harvest.Mushroom growers face many challenges: rising energy costs; sourcing the staff to pick them; and finding alternatives to peat for growing the crop. We visit a family farm in Northern Ireland that's become one of the UK's biggest producers of organic mushrooms. Truffle cultivation isn't usually associated with Scotland but milder, wetter summers are providing new opportunities, according to one professor who's developing new methods of cultivating truffles.This year's apple harvest has been a bumper one, but with a small orchard on a small landmass, the family producing cider on Guernsey have had to find a creative way to supplement their crop.Presenter = Charlotte Smith Producer = Rebecca Rooney

The simple apple - it is in our lunches, on our teacher's desk, and occasionally made into a delicious alcoholic drink called Cider.  Did you know that the apple and the drink made from its fruit is hiding one of the greatest stories ever told?  On today's episode we tell the tale of how America was founded and built using Cider. The incredible origins of the apple, how cider pushed us westward and kept us together as a nation, and how it tore us apart.  We also try to find the long lost apples the founding fathers grew hundreds of years ago.  Join Jason Wise & author Ben Watson as we tell the story of Cider and the American Dream.  If you love this podcast, please be sure to leave us a review wherever you get your podcasts.  Don't forget to pick up your copy of our blind tasting card game at blindersgame.com and make sure to subscribe to sommtv.com  to watch our films and shows.

It's a spooky, cider-fueled Halloween edition of Beer, Blues, and Bs! Mark Kidder and Howard Blues welcome Doc, LCL Geek, and Rudeboy Kyle for a night of shocking beverage flops, fierce apple hatred, and potential podcast fraud.

Richard Yi joins me from Brooklyn Cider House to talk about Cider, the growing Craft Cider industry and how you can make your own cider at home. You can find show notes and additional episodes on my blog here.

A report by the House of Commons' Welsh Affairs Committee is calling for the Government's inheritance tax on farmers to be halted, because it says the tax will have a detrimental impact on Welsh farming, which is intrinsic to the Welsh economy. How about turning fungi roots into building materials? It may sound a bit strange but its already happening - in laboratories, and in commercial enterprises too.This year's apple harvest has been a bumper one, but with a small orchard on a small landmass, the family producing cider on Guernsey have had to find a creative way to supplement their crop. Presented by Anna Hill and produced by Beatrice Fenton.

Richard Yi joins me from Brooklyn Cider House to talk about Cider, the growing Craft Cider industry and how you can make your own cider at home. You can find show notes and additional episodes on my blog here.

Learn how to pick the right Cider and Perry for every dish on the Thanksgiving table. This week we are not chasing brand names. We are building flavor intuition. Consider Thanksgiving not as one single taste on a plate; it is a stack of distinct taste worlds. Each one asks for its own kind of cider or perry. In this holiday feature, Ria and the Talking Pommes a.k.a. Perry Pear, Mr. Quince, and The Medlars talk through the art of pairing cider and perry for the entire Thanksgiving feast, from the welcome sip to dessert. You will learn how to shop with confidence, how to read a label for style rather than brand, and how to bring bottles that make every part of the meal sing. There is also a downloadable Thanksgiving Cider Shopping Checklist PDF below to make your trip to the store simple and stress free. Chapters for Episode 477 00:00 Introduction and Talking Pommes 00:47 Welcome to Cider Chat 02:02 Thanksgiving Traditions and Preparations 06:05 Upcoming Cider Tours 07:40 New York Cider Events 10:26 Ultimate Cider Pairing Guide for Thanksgiving 14:00 Choosing the Right Cider for Starters 18:33 Main Course Cider Pairings 20:37 Turkey Preparation and Cider Pairing 21:12 Smoked Turkey and Barrel-Aged Cider 21:49 Creamy Sides and Semi-Dry Cider 22:31 Fruit Ciders for Roasted Vegetables 22:57 Choosing the Right Cider 23:58 Introducing Cider to Friends and Family 25:01 Low Alcohol Ciders for Gatherings 26:30 Dessert Pairings with Cider 31:31 Serving Cheese and Fruit Plates 33:01 Thanksgiving Table Preparations 36:19 Final Thoughts and Recommendations Mentions in this Cider Chat Totally Cider Tours Cider Share November 14, 2025 | Red Hook Cidery Brooklyn NY New York Cider Fest November 15, 2025 | City Winery Manhattan

La fin de saison en course à pied, c'est le moment des dernières courses… mais aussi des blessures. Fatigue, surcharge d'entraînement, agenda trop rempli, stress du boulot : les signaux faibles s'accumulent et bim, c'est la blessure qui gâche toute la fin d'année.Dans cet épisode, on apprend à dézoomer pour analyser objectivement :votre volume de course sur l'annéevos courses et objectifs déjà réalisésvotre état de forme physique et mentalla valeur réelle des objectifs restantsL'objectif : éviter la fameuse “semaine de trop” qui mène souvent à la blessure.

Recipe 1kg mussels, scrubbed 250ml dry cider 100g pancetta or streaky bacon, chopped 1 tablespoon oil 25g butter 1 leek, split, washed and chopped 150g orzo 250ml chicken stock Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside. Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.

Cet épisode est une masterclass de stratégie RH. Michel Barabel, professeur à l'Université Paris-Est, directeur de l'Executive Master RH à Sciences Po et corédacteur du Mag RH, explore avec Delphine Zanelli la face la plus exigeante et la plus stratégique de la fonction RH : celle où chaque décision engage des valeurs, des personnes et des équilibres.Pourquoi parler d'éthique quand on parle de stratégie RH ?Parce que derrière chaque choix (une promotion, un recrutement, une restructuration...) se joue une tension entre la performance et le sens.Et parce qu'un DRH sur deux reconnaît avoir déjà pris une décision contraire à son éthique.Non par cynisme, mais par complexité du réel, isolement, ou absence de cadre partagé.Michel distingue trois niveaux essentiels :la morale, qui dit ce qui est bien ou mal,la déontologie, qui fixe les règles,et l'éthique, qui permet d'arbitrer, de s'adapter, et de rester aligné.Il met aussi en lumière les effets pervers d'une éthique trop rigide : quand la bonne intention produit l'effet inverse, ou quand la volonté de “bien faire” empêche de décider.Mais surtout, il partage des stratégies RH concrètes pour durer sans se trahir :- cultiver la lucidité plutôt que la perfection,- choisir ses combats,- et garder une cohérence entre ce qu'on pense, ce qu'on dit et ce qu'on fait.“L'éthique, c'est se regarder dans la glace avant de décider.”Un échange profond, concret et utile, qui replace la stratégie RH au cœur du leadership : celle qui conjugue lucidité, humanité et influence.

How to clarify, stabilize, and finish cider the right way The Purpose of Secondary Fermentation when Making Cider Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation. Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving. 00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation Indicators 27:47 – Preparing for Racking Over 29:13 – Racking Over Process 30:49 – Using Sulfites and Equipment 35:32 – Handling Head Space and Lees 38:38 – Final Tips and Bottling 42:43 – Supporters and Closing Remarks Why Secondary Fermentation Matters Secondary fermentation helps your cider: Improve the overall quality and characteristics of the final product during secondary fermentation by; Clarify: After the vigorous primary fermentation phase, yeast, pulp, and particulate matter settle out. Giving the cider time in secondary creates that clean, bright look in the glass. Stabilize: Letting the cider relax in a less active fermentation state helps smooth out rough edges and reduces the risk of funky off-character flavors. Reduce Bottle Sediment: Most of the lees settle in the secondary fermenter — not in your final bottles — giving you a cleaner, professional-looking cider. Avoid Off-Flavors: Yeast that sits too long on the lees can break down (autolyze) and create harsh, unpleasant aromas. Racking to secondary moves the cider off that yeast layer and protects the finished profile.. Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold. Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  When to Transfer to Secondary Primary fermentation must be substantially complete. Signs include: – Airlock activity slows way down – Gravity readings stabilize over several days – Visible bubbling is minimal – A firm lees bed is forming at the bottom – Taste test confirms sugar is mostly gone (unless aiming for sweet Equipment needed for Cider's Secondary Ferment Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com Extra Apple Juice to for topping off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn't slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Determining when Secondary Fermentation Begins Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity. Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer. Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter. Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry. Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content. Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis. Specific Style Goals: Factor in the specific goals for the cider's style, as some styles may benefit from a longer or shorter primary fermentation before secondary. Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready. Common Problems during Secondary Ferment Stalled Fermentation – Adjust fermentation temperature to optimal range. Excessive Oxidation – Minimize headspace and avoid splashing when transferring. Contamination – Practice stringent sanitation and possibly discard contaminated batch. Sulfite Burn – Allow time for dissipation or use activated carbon treatment. Insufficient Carbonation – Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature. Sediment in Bottles – Allow full clearing in secondary, use fining agents, and bottle carefully. Unexpected Flavor Changes – Allow time for maturation or blend with another batch. Pressure Build-up in Containers – Use an airlock or periodically vent the container. Cider Becomes Too Dry – Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners. Mentions in this Cider Chat Totally Cider Tours New York Cider Fest – City Winery NYC November 15th

Move over, fancy cocktails—this week we're cracking open the truth about cider, the beverage world's most underappreciated beverage. Join us as Jules whips up some stovetop cider magic (yes, your kitchen will smell amazing), while Uncle Brad proves that cider deserves a spot on your shelf, or in your fridge. We learn there are regional differences, which may explain why you may not like cider – you've only had 1 type or a specific brand. Uncle B also gives us a few tips on how cider could play well with others in your cocktail shaker. We're here to defend cider's honor and rescue it from its undeserved stepchild status—because this drink has history, regional flair, and deserves a permanent spot in your fridge. Uncle Brad takes us on a surprisingly fascinating journey through the history of the apple and then gives us the history behind cider – there's a connection here.  Pour yourself something delicious and let's give cider the love it deserves.    TIP: whole spices vs. Ground spices  Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won't regret it ;-)   The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Our first Professor, our first Dover sole... and our second Brian Cox.  Professor Brian Cox is a British physicist, broadcaster, writer and professor of particle physics. You will know Brian from his TV work on shows including Horizon, The Planets and Solar System alongside his BBC Radio 4 programme, The Infinite Monkey Cage.  Brian, who was born in Oldham, joins us to blow Nick and Angela's minds and chat about his new stage show, Emergence. Emergence, which explores the universe and cosmic evolution, is a HUGE production involving a giant display screen able to bring out-of-this-world shots to life. Tickets are available now for the world tour.  This episode is powered by curiosity, including Brian's own desire to learn how to cook Dover sole. Step forward Angela Hartnett who takes Brian under her wing at the counter to help create our dish of cider-steamed Dover sole & clams. This is paired with a glass of Saint-Aubin Premier Cru, Domaine Gérard Thomas, celebrating Brian's love of wine and, in particular, a white Burgundy.  Our biggest questions get answered across this chat. From figuring out how taste works to the challenges of life on Mars... and what is it about porridge that Brian Cox just can't get on board with.  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

In this episode, we're eating the best nut ever. We're trying Apple Cider Donut flavored cashews from Planter's.Then, Matt's bringing it back. We're rolling out again. He's got updates on the Guy Fieri tequila situation, the Fieri fiasco where a million dollars worth of his proprietary alcohol was pilfered and plundered. Article is from New York Post's Shane Galvin.The Creeps also talk about grocery games, other nuts, horrible country music, and sophistication.

Lindsay Breuler on creating a new children's museum, Geoff O'Gara reflects on Dick Cheney's life and legacy, and Montana's sweet way to reduce bear conflicts.

On this week's episode, Brandon Tanguma and Dominic Hobson discuss:Dominic's HalloweenWorld Series ReactionsDominic's Picks Week 9JRo's ThreesomeMr. X's Questions of the WeekSNME PreviewHave a question? Send it to CurveballandCS@gmail.comFollow us on social media: https://linktr.ee/CurveballsandCS

Autumn in Virginia and lawns are covered with two things, multicolored leaves and multicolored political yard signs. Young people go door knocking for candidates and even younger people go apple picking. The two worlds come together on the hills of southern Albemarle County behind a fence lined with American Flags at a winery with a familiar name, Trump. 10 years ago when his father announced that he was going to run for the Republican Party nomination he turned the reins of the Trump Empire over to his 31 year-old son and since then the family has been front page news and amongst the scrutiny they have quietly turned their winery into one that routinely wins awards across the winemaking industry and are considered one of the top destination inns in the country. He has chronicled the whole thing in his new book “Under Siege” and we caught up with the First Son at the Cidery and talked about all of it. Keep Up With The Daily Signal   Sign up for our email newsletters:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.dailysignal.com/email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠     Subscribe to our other shows:    The Tony Kinnett Cast: ⁠https://megaphone.link/THEDAILYSIGNAL2284199939⁠ The Signal Sitdown: ⁠https://megaphone.link/THEDAILYSIGNAL2026390376⁠   Problematic Women:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠https://megaphone.link/THEDAILYSIGNAL7765680741⁠   Victor Davis Hanson: ⁠https://megaphone.link/THEDAILYSIGNAL9809784327⁠     Follow The Daily Signal:    X:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://x.com/intent/user?screen_name=DailySignal⁠ Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.instagram.com/thedailysignal/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Facebook:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.facebook.com/TheDailySignalNews/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Truth Social:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://truthsocial.com/@DailySignal⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  YouTube:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠https://www.youtube.com/dailysignal?sub_confirmation=1⁠    Subscribe on your favorite podcast platform and never miss an episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

Autumn in Virginia and lawns are covered with two things, multicolored leaves and multicolored political yard signs. Young people go door knocking for candidates and even younger people go apple-picking. The two worlds come together on the hills of southern Albemarle County behind a fence lined with American Flags at a winery with a familiar […]

Il a perdu 50 % de sa fortune pendant la bulle internet. Et c'est ce jour-là qu'il a commencé à se trouver. Marc-Antoine est un ancien consultant chez McKinsey, serial entrepreneur devenu coach de dirigeants internationaux. Après avoir tout connu — la réussite, la perte, la reconstruction — il enseigne aujourd'hui l'art de décider sans peur. Dans cet épisode, on parle de : La différence entre le mode survie (fondé sur la peur) et le mode abondance (fondé sur la création) Sa méthode P.O.D. — Pause. Observe. Décide., un outil simple pour prendre des décisions claires même dans le chaos Les 3 clés du discernement : s'aimer, respecter la relation, et n'attendre rien en retour Et de ce qu'il appelle la posture de service, qui transforme la manière d'entreprendre et de diriger “Décider sans peur, c'est revenir à soi avant d'agir. C'est là que commence le vrai leadership.” Une conversation à la croisée du business, de la psychologie et du sens. Un épisode pour celles et ceux qui veulent diriger, entreprendre ou accompagner autrement — sans perdre leur humanité en route. --- Pour échanger ensemble → https://calendly.com/borisduda/30min S'abonner à ma newsletter → https://substack.com/@borisdudaHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Why Are Your Apples So Angry@AngryOrchard #cider #podcast #radioshow #Halloween Co hosts : Good ol Boy Dave, Good ol Boy Mike, and Good ol Gal Julieanna SUDS  Episode –

In our second Samhain Witch Week episode we return to Primrose Hill's cottage. Where the hearth glows golden against the gathering dark and the scent of spice, smoke and apple fills the air. Join us as Primrose prepares for The Witch's New Year— a time of endings, beginnings and sacred remembrance. Together we step into the stillness of the Dumb Supper, a silent meal shared with the spirits of our beloved dead — learning how to host your own and weave this timeless rite of communion into your Samhain celebrations. Alongside the supper we will explore a handful of hearth-born enchantments and recipes for the turning of the year - Hearth Protection Bread — to bless and seal your home for winter. Apple Spirit Blessing — a sweet ancestral charm of love and remembrance. Pumpkin Soup for Prosperity — golden nourishment for abundance and renewal. Ancestral Mulled Wine or Cider — a warming brew for spirit connection. Shadow Jar Spell — to release the old year and transform what lingers in the dark. This is The Enchanted Feast — a night of quiet magic, candlelight, and communion between worlds. So pour yourself something warm, settle by the fire and step with me into the witch's kitchen at Samhain, where love, memory and magic are stirred together in every dish. Blessed Samhain my loves. May your hearth be warm and your spirits near. Hallowed Harvest Witch Box - https://www.etsy.com/uk/listing/4382208970/hallowed-harvest-a-samhain-witch-box Hallowed Harvest Zine - https://www.etsy.com/uk/listing/4382236667/hallowed-harvest-a-samhain-grimoire OCTOBER ON PATREON - WHISPERS AT THE VEIL As the nights lengthen and the veil thins, the voices of the ancestors stir — soft, haunting, and full of wisdom. This October inside Patreon, we will journey into Whispers at the Veil - a month of ancestral reverence, remembrance, and magick. Together we'll open the door to our kin beyond the veil, honour their gifts, release their shadows and weave their blessings into our craft. This month includes -  Guided meditation to open ancestral communion A podcast/grimoire pages on ancestral witchcraft & initiatory death rites in coven and esoteric traditions An ancestor altar + ritual kit (printables + invocation) Tarot & oracle spreads for ancestral guidance Weekly journal prompts for reflection, healing, and remembrance A closing rite of Ancestral Blessing — sealing their wisdom into your path as the wheel turns By the end of October, you will have -  Your own ancestor altar A living practice of honouring your dead Tools to heal ancestral wounds and embody ancestral blessings A rite of blessing + remembrance to carry their voices with you through the dark half of the year Join me for October's journey - https://patreon.com/TheHedgeandHollow?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink Samhain is the witch's New Year — a time when the veil between worlds thins and the Old Year falls away like autumn leaves. Together we will gather in sacred circle to honour the ancestors, release what is ready to be laid to rest, and call in the magick of the year ahead. This circle will feel more festive than usual — a true witches' gathering in the spirit of Samhain. Think candlelight, divination, fire magick, and the warmth of community as we step into the New Year. What to expect - Ritual of Release + Invitation – letting go of the old, welcoming the new. Divination + Fortune-Telling – tarot, pendulum, scrying, traditional Samhain magic. Ancestor Offering – honouring those who came before us. New Year Spellwork – planting intentions for the year ahead. Bring your candles, tarot cards, and a small offering for your ancestors. The Samhain Gathering is our chance to cross the threshold together, in celebration, magick, and witchcraft. I cannot wait to share this New Year circle with you. [Thursday 30th October from 7pm GMT via Zoom - Witches Who Run With The Wolves tier https://www.patreon.com/posts/samhain-witches-139987230?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link Instagram - https://www.instagram.com/thewhitewitchpodcast?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Website - https://thewhitewitchpodcast.co.uk/ Find my book here - The White Witch's Book of Healing by Carly Rose - https://amzn.eu/d/70j3ALv Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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Live in-studio today, the team from Barkham Creek Farm in Haslett!

Boo - surprise! We have a Halloween episode that debuts on 10/29@AngryOrchard #cider #podcast #radioshow #Halloween

Flower Farmer Forum Conference: https://www.youtube.com/watch?v=rHVg-R6xh_0Flowers Bloom Anyway Waitlist: https://www.lizfiedlermergen.com/authorIn this episode of 'Rooted Agritourism,' hosted by Dr. Liz Fiedler Mergen, owner of Sunny Mary Meadow, guest Peter Gillitzer, co-owner of Milk and Honey Cider in St. Joseph shares insights into their growth from a small-scale cider producer to a thriving agritourism hub. The discussion touches on the evolution of their business, the importance of offering value-added experiences, such as their tasting room and community events like trivia nights and music series. Peter recounts stories of unexpected business expansions, the importance of customer experience, and strategies for planning a master calendar of events. The episode emphasizes the significance of adaptability, community engagement, and the synergy between agricultural products and tourism.00:00 Introduction to Rooted Agritourism00:23 Meet Peter Gillitzer, co-owner of Milk and Honey Cider in St. Joseph00:55 Discussing Agritourism and Value-Added Products01:18 The Evolution of Milk and Honey Cider03:07 Challenges and Successes in Agritourism04:38 Unexpected Popularity and Adaptations09:32 Expanding Offerings and Community Engagement12:33 Planning and Managing Events16:35 Balancing Business and Lifestyle18:29 Reaching Customers: Strategies and Challenges21:18 Diversifying Events and Revenue Streams24:21 Rapid Fire Questions and Personal Insights28:34 Conclusion and Final ThoughtsPodcast Website: https://www.sunnymarymeadowcoaching.com/rootedagritourismPodcast Instagram: https://www.instagram.com/rootedagritourism/Business Coaching: https://www.sunnymarymeadowcoaching.com/Farm Website: www.sunnymarymeadow.comFarmerstoFlorists: https://www.farmerstoflorists.com/Farm Instagram: https://www.instagram.com/sunnymarymeadow/Podcast Facebook group: https://www.facebook.com/groups/888196709178852

Pour écouter l'épisode en entier, tapez "#499 - Alexandre Mulliez - Président FC Versailles - Quitter l'empire familial et acheter un club de foot" sur votre plateforme d'écoute.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

The raw ingredients to make a pint all begin life on British farms whether malting barley, or cider apples and perry pears, or hops. For barley and hop growers 2025 has been a difficult year. It's been a happier one in cider and perry orchards. We meet a cider apple detective hunting for lost varieties in Somerset, and the award winning team preserving Gloucestershire's perry heritage.A review of environmental governance in Northern Ireland has called for a new independent environmental regulator to be established. And, the Scottish fishing industry is unhappy about the way the Westminster Government has distributed a fund to modernise the fleet, improve skills, and revitalise communities. Scotland will receive just under 8% of the fund despite accounting for 60% of the UK's fishing capacity.Presenter: Charlotte Smith Producer: Sarah Swadling

"Anger, dismay and sense of betrayal”. That's how the SNP described the response of Scottish coastal communities to the allocation of money to Scotland from the UK's new ‘Fishing and Coastal Growth Fund‘ in parliament yesterday. The £360 million pound fund was first announced back in May and aims to modernise Britain's fishing fleet, enhance workforce skills, and revitalise coastal communities. However Scotland says it's getting less than 8 percent of the fund, despite accounting for more than 60% of the UK's fishing capacity and producing more than 60% of UK seafood exports. A project in a tiny corner of Somerset is currently identifying and documenting the rich variety of apple trees around the village of Kingsbury Episcopi. The Kingsbury Pomona project, set up by pomologist or apple expert Liz Copas and cider maker Tim Gray aims to uncover lost apple varieties and help keep the different genetic strains alive. Farming is a long game, but there aren't many who've been playing it quite as long as David Lightfoot from Cornwall. He started his career with a couple of cows he milked by hand and a few rented fields. He went on to farm for Prince Charles, before he became King, and now as he reaches his hundredth birthday he shares his farming memories.Presenter = Caz Graham Producer = Rebecca Rooney

In the full moonlight, two young coyotes are about to discover the legend of La Llorona is more than myth as the deadly spirit closes in.Tonight's story is the second and final part of “La Leyenda de Marisa Gritaluna” by Juan C. Moreno, who knows the mountains of Colorado like the back of his paw and will be your guide across a wilderness of action, adventure, and mystery. This reimagined folktale first appeared in Selections of Anthropomorphic Regalements: Volume 1, edited by the late K.C. Alpinus and published by Goal Publications but now available from Fenris Publishing. You can find more of his stories in “Reclamation Project: Year One,” “ROAR Volume 11,” the Furry Writers' Guild's latest anthology, “Tales from the Guild: Blood and Water,” or Juan's DeviantArt gallery.Last time, Marisa the teenaged coyote followed her younger brother to the riverbank after he ignored his grandmother's warnings as superstitious folktales. However, as moonlight covers the land and the air fills with mournful howling, the coyotes will discover some legends are terrifyingly real.Read by Cider, the Library Marten.thevoice.dog | Apple podcasts | Spotify | Google PodcastsIf you have a story you think would be a good fit, you can check out the requirements, fill out the submission template and get in touch with us.https://thevoice.dog/episode/la-leyenda-de-marisa-gritaluna-by-juan-c-moreno-part-2-of-2

Derrick and Jonathan had the pleasure of hanging with Mike Schraufnagel, Brewmaster at Stevens Point Brewery in Stevens Point, Wisconsin.The conversation explores the rich history and evolution of Point Brewery, one of the oldest continuously operating breweries in the United States. The discussion covers various topics, including the brewery's expansion and innovation in beer offerings, the introduction of non-alcoholic beers, and the significance of the new taproom as a community hub. Mike reflects on the brewery's origins, stemming all the way back to 1857 (Mike isn't that old though!). The logging industry of the Stevens Point area held a strong commitment to quality ingredients, while also looking ahead to future developments in their product lines. We explore the journey of Ciderboys Hard Cider, discussing the growth of the cider market, the creative naming of Ciderboys, and the brewery's innovative approach to flavors and seasonal brews. We delve into the importance of community events, the unique Conehead mascot, and the collaborative spirit among local craft beverage makers in the Stevens Point area. The discussion also highlights the brewery's operations, staffing, and future plans for product expansion, including sodas and their non-alcoholic offerings.   Follow Pour Another Round: Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPodWebsite: pouranotherround.com

At the base of Burrow Hill life moves at the pace of apples and oak. Here, Julian and daughter Matilda Temperley are testment to the value of family for carry a business such as cider and brandy forward into the next 100 years. "You have to believe in the Romance of it because you are thinking so far in advance" Matilda Temperly From orchards planted for future generations to brandy resting quietly in barrels for decades, the Temperleys embody what it means to think in centuries, not seasons. The Cider: Tradition and Terroir The mount at Burrow Hill is memorialized in ongoing instagram posts because it provides a magnificent centerpiece of endurance and beauty due to its simplicity of a lone a large sycamore tree, which has become a local landmark and symbol of the Somerset landscape. Julian Temperly began planting cider apples trees here over 50 years ago. Today there are acres of orchards in different pockets surrounding Burrow Hill. A notable 75 acre orchard that was purchased from the Showering family years ago now, is touted to be the largest standard cider apple orchard in the world. Here you find the classic Burrow Hill cider as a tannic, full-bodied, and balanced drink. The bottle-fermented Kingston Black and Stoke Red ciders are great for hang time with friends or fine dining. Every cider reflects its orchard origin, emphasizing flavor, heritage, and authenticity. Distilling Somerset's Spirit In 1989, Somerset Cider Brandy became the first licensed distiller of apple brandy in the UK since the 19th century. And they have been awarded Protected Geographical Indication (PGI) status. This status guarantees that the brandy is produced in a consistent and traditional manner within Somerset. Using unique Gazagne stills, which are continuous stills of French design, the Temperleys now have lovely range of offerings from Eau de Vie to 20-year-aged Somerset Cider Brandy. Their Pomona, is a blend of apple juice and brandy, celebrates Somerset roots. Looking Ahead The Temperly's 100-year plan focuses on replanting traditional orchards, cultivating local oak for future barrels, and sustaining multi-generational stewardship. The goal: to ensure that Burrow Hill remains a place where apples, family, and time converge into something extraordinary. Matilda Temperley in the Tasting Room at Somerset Cider & Brandy Contact info for Somerset Cider and Brandy at Burrow Hill Website: https://www.somersetciderbrandy.com Mentions in this Cider Chat 432: Ancha Gergely's Abaliget Garden Projects | Hungarian Cider Maker 431: Domaine Johanna Cécillon's Elegant Ciders | Brittany FR Totally Cider Tours - UK Cider Tour April 27th - May 3rd, 2026 French Cider Tour September 20th - 26th, 2026

It's a familiar idea that batteries store electricity and now a new European project, called Water Grid, is encouraging farmers to create ponds as 'water batteries' for storing rainwater, to draw on in times of drought. Researchers think they could even be used to top up rivers. The Water Grid project will run across 13 European countries, and the 22 partners involved are being coordinated by the Westcountry Rivers Trust.We visit the National Perry Pear Collection in Gloucestershire, as it's the season for pressing fruit to make perry. Thecollection has just won an award from the Campaign for Real Ale and Cider.The sugar beet campaign, or harvest, is underway but farmers are looking ahead to lower prices next year.Presenter: Anna Hill Producer: Sarah Swadling

The world is quieter now, but for two young coyotes, the night fills with the cries of a legend stalking the riverbanks searching for souls.Tonight's story is the first of two parts of “La Leyenda de Marisa Gritaluna” by Juan C. Moreno, who knows the mountains of Colorado like the back of his paw and will be your guide across a wilderness of action, adventure, and mystery. This reimagined folktale first appeared in Selections of Anthropomorphic Regalements: Volume 1, edited by the late K.C. Alpinus and published by Goal Publications but now available from Fenris Publishing. You can find more of his stories in “Reclamation Project: Year One,” “ROAR Volume 11,” the Furry Writers' Guild's latest anthology, “Tales from the Guild: Blood and Water,” or Juan's DeviantArt gallery.Read by Cider, the Library Marten.thevoice.dog | Apple podcasts | Spotify | Google PodcastsIf you have a story you think would be a good fit, you can check out the requirements, fill out the submission template and get in touch with us.https://thevoice.dog/episode/la-leyenda-de-marisa-gritaluna-by-juan-c-moreno-part-1-of-2

Jimmy posts up at the Beer Table in Penn Station once more with Noah Levin, this time, with special guest Ryan James Burk from Occam Cider Co. Ryan is a longtime Cider-maker and notable legend in the scene. He shares a bit about his industry beginnings in Chicago, wild fermentation at Virtue, working internationally with Tom Oliver to make the annual "Gold Rush" Cider, joining up with Angry Orchard, and of course, starting Occam Cider Co. on the concept of quality and simplicity. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

An independent review of the way pigs are slaughtered has called for the use of carbon dioxide gassing to be prohibited, because it causes too much distress and pain to the animals. 90% of pigs reared in England and Wales are slaughtered this way. The report was carried out by the Animal Welfare Committee, an independent expert committee from the Department for Environment, Food and Rural Affairs, the Scottish government and the Welsh government. It recommends that argon gas should be used instead. We speak to vet Dr Jane Downes, who led the Animal Welfare Committee at the time the report was prepared. We also speak to the National Pig Association.All week we're looking at beer and cider. One of the biggest cider producers in the UK, producing 65 million litres every year, is Westons, based in Herefordshire. The business started in 1880, and now works with 180 apple growers and orchard owners in Gloucestershire, Worcestershire and Herefordshire – the heart of apple country. We visit the production line.Presenter: Anna Hill Producer: Rebecca Rooney

Topics:  Fall Apple Cider, Brain Resting, Masterclass, Love, Radishes, Sports, Super Apostles, Love, Egg Updates BONUS CONTENT: Limitations   Quotes: “It means you have the dark triad.” “That's Machiavellian move right there.” “If you don't say it in love, you're a noisy distraction.” “I'm rooting for you.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

Paul, Fevs, and a handful of City fans, broadcast live on Spaces straight after full-time reacting to the win & clean sheet over a Norwich side managed by former Head Coach, Liam Manning. Oh dear, how sad. Welled up typing this. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What makes a Pét Nat cider sparkle naturally and how is it connected to the rural method you might have heard about in the UK? In this episode, we take a practical look at: What Pét Nat cider is and how it relates to the “rural method” A clearer way to describe fermentation: Active Ferment → Quiet Phase → Maturation When and how to rack cider for clarity and flavor How to time bottling for perfect natural carbonation Using a hydrometer to bottle safely at 1.005–1.010 SG Essential tips for bottle-conditioning without blowouts Why a little yeast haze can add charm to your finished cider Key Takeaways Pét Nat (Pétillant Naturel) means naturally sparkling where the bubbles come from fermentation finishing in the bottle. Racking is a simple but essential step to move cider off the lees without introducing oxygen. Skip the jargon: watch what your cider is doing, not just the calendar. Always use champagne-rated bottles and sanitize everything. The reward? Tiny bubbles, wild aroma, and the pure joy of cider alive in the glass. Cider Making Resource Cider Maker check list √ go to https://ciderchat.com/cider-making-equipment/ Cider Books, Orchard Care, Apple Id and Children's Books Mentions in this Cider Chat Cider Making How-to Episodes: 095: Cider Making at Home easy as 1-2-3 152: How to teach Cider Making 101 381: DIY Cider Making for Beginners 382: Beginner Tips for Squeaky Clean Cider Equipment 384: Beginner Cider-Making Tips for Primary Fermentation 386: Managing Cider's Secondary Fermentation – DIY Tips Fall Event - November 1, 25th Annual Apple Harvest Fest at Albemarle CiderWorks  

durée : 00:03:14 - Géopolitique - par : Pierre  Haski  - Après la libération des otages, les Israéliens verront-ils en Benyamin Netanyahou l'homme qui a affaibli l'Iran et ses alliés, ou le responsable de la faillite sécuritaire du 7 octobre ? La réponse conditionne largement la suite de l'accord sur Gaza, et l'état des relations d'Israël avec le monde. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:03:14 - Géopolitique - par : Pierre  Haski  - Après la libération des otages, les Israéliens verront-ils en Benyamin Nétanyahou l'homme qui a affaibli l'Iran et ses alliés, ou le responsable de la faillite sécuritaire du 7-Octobre ? La réponse conditionne largement la suite de l'accord sur Gaza, et l'état des relations d'Israël avec le monde. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Ep. 38 - Jason Universe Cider In this series from Quick Sixer our very own Brittany Fernandez @BrittanyButSpooky shares beers she's trying and what she thinks of them. Stay tuned for a new review each month. Consider subscribing to one of our other feeds here: https://linktr.ee/quicksixerpodcast #cider #2025 #podcast

This week on Fresh from the Field Fridays:Ross the Produce Boss is flying solo while Dan is visiting the Bay Area terminal produce markets. Ross is live from Indianapolis, Indiana, where he describes his visit to Tuttle Orchards in Greenfield—sampling some fantastic cider, Pixie Crunch apples, and Ludacrisp apples with an absolutely majestic crunch!He also digs into apple cider donuts, checks out some retail-ready action at local Indy stores, and covers jumbo blueberries, late-season plums, his favorite salad dressing, what's sizzling on his famous Blackstone griddle, and even gives an IFPA preview.It's all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media!.

This week on Fresh from the Field Fridays:Ross the Produce Boss is flying solo while Dan is visiting the Bay Area terminal produce markets. Ross is live from Indianapolis, Indiana, where he describes his visit to Tuttle Orchards in Greenfield—sampling some fantastic cider, Pixie Crunch apples, and Ludacrisp apples with an absolutely majestic crunch!He also digs into apple cider donuts, checks out some retail-ready action at local Indy stores, and covers jumbo blueberries, late-season plums, his favorite salad dressing, what's sizzling on his famous Blackstone griddle, and even gives an IFPA preview.It's all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media!.

We open this weekend's warmup with a fun chat about the TASVEER FILM FESTIVAL. Soundside's Libby Denkmann spoke with Tasveer Executive Director Rita Meher about what everyone can expect for this year's festival, and what exciting things they've got coming soon! Then producer Jason Burrows takes it away with the standard issue warmup. LINKS: Tasveer Film Festival SPORTS! Mariners vs Tigers - Game 5 - Fri 10/10 5:08p Seattle Reign - Fri 10/10 vs Bay FC UW Husky Men’s Football - FRI 10/10 vs Rutgers Seattle Sounders - SAT 10/11 vs Real Salt Lake Seattle Kraken - Sat 10/11 vs LV Golden Knights Love Letters writing workshop Roller Boogie at Pier 66 2025 Cascadia Poetry Festival 9 Cider 'n' Gold HAUNTED - Tacoma Art Museum Seattle Meowtropolitan - Pumpkin Carving Halloween Train Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to kuow.org/donate/soundsidenotes Soundside is a production of KUOW in Seattle, a proud member of the NPR Network.See omnystudio.com/listener for privacy information.

A Toast to Perry and Place Enjoy an intimate recording from the 2025 Totally Cider Tour_UK Edition. This unforgettable evening featured James Forbes of Little Pomona, leading guests through a cider dinner pairing in the Malvern Hills located on the border of Herefordshire and Worcestershire in England. James presents both a welcome Perry, Ciders and a very special aperitif. We beging with Brut Rosé Perry, crafted from perry pears co-fermented with local damsons. James shared how whole damsons are fermented via carbonic maceration to extract their rich color and flavor before being pressed with early season pears. The result: a radiant sparkling Perry with deep fruit notes and remarkable finesse. “We actually ferment the damsons whole in CO₂ and then co-press them with the first pears. It gives a whole new layer of aroma and flavor.” — James Forbes A Cider for the Table Next up was a single varietal Stoke Red cider, a rarity from Little Pomona's usual blends. James described it as a “fully fermented” cider that is balanced and dry yet vibrant, with a whisper of natural sweetness from the Rural Method. This approach captures the cider before all sugars ferment out, creating harmony between acidity and fruit. Check out Wilding Episode with Sam Leach on the Rural Method “Stoke Red is one of my top three apples. In a less ripe vintage, that touch of sugar brings perfect balance.” Select Cider Apples Dinner continued with Egremont Russet, a still cider with a light sparkle. The russet's golden skin and nutty depth create an almost wine-like cider. Notes of pineapple, anise, and honey appeared with each sip, echoing the richness of the food and the rustic charm of the evening. “FOMO” Caps the Night Dessert brought out a treasure: Little Pomona's “FOMO”—a playful nod to France's Pommeau. Only 192 bottles were made, combining distillate from Bramley apples and Kingston Black juice aged in chestnut barrels. It lent a sweet, amber nectar with layers of floral and plum notes, it was the perfect close to the evening. James Forbes with FOMO “We called it FOMO—a faux Pommeau—because you don't want to miss out on this one.” The Spirit of the Malvern Hills The evening concluded with words from Deborah Fox CEO of the Malvern Hills Trust, who shared the rich history and heritage of this cherished landscape—home to ancient Perry pears, cider orchards, and centuries of cultivation. Ria Windcaller and Deborah Fox “We keep the hills unbuilt, un-encroached upon, and un-urbanized. …The Perry pear and cider have always been part of this land's story.” Deborah Fox Contact info for Little Pomona Website: https://littlepomona.com Past episodes featuring Little Pomona 126: Little Pomona's Big Ciders! | Herefordshire, UK 181: The Cider Insider | 100 Craft Ciders to Drink Now 460: James Forbes on Little Pomona's Ciders & Legacy Contact info for Malvern Hills Trust Website: https://www.malvernhills.org.uk Mentions in this Cider Chat Vermont's 1000 Stone Farm – Farmers Hand Kitchen cider to watch for in 2026 Chapeau Bruin 465: The Integrated Table: Cider, Food, and Farming at 1000 Stone Farm Cider Chat Patreon 392: Bent Ladder Estate Ciders & Wine | Ohio Totally Cider Tours – France and UK

Newton Court Cider began as a 30-acre farm selling apples to Bulmers. When the market changed, Paul Stephens turned those same orchards into a modern day cider business. Front view of Newton Court's restaurant and visitor centre in Herefordshire, surrounded by orchards and outdoor seating. His early inspiration came from Brian Shanks, the co-founder of Bold Rock Cider in Virginia. Though Bold Rock produces cider on a large, industrial scale, it was Brian's perspective as a New Zealander who admired Herefordshire's rich cider apple heritage that sparked Paul's drive to build something lasting at home. Today, the recently built out Newton Court tasting room/restaurant is booming showing that tourist and locals alike are thirsty for a full service destination. Cider Making at Newton Court It was noted by Paul that his parents open-minded approach helped the farm transistion into the cider destination that it is today. In additon, a recent collaboration with River Cottage led to the award-winning Elderflower Cider, proving that tradition and creativity can thrive together. Newton Court remains deeply rooted in sustainable farming and regional pride, helping to preserve the orchards and cider heritage of Herefordshire for future generations. Contact Info for Newton Court Website: https://www.newtoncourtcider.com Totally Cider Tours Showering – Shepton Mallet Mill horizontal tanks for cider