Podcasts about Combine

The day Yankees fans have been waiting for finally came on Wednesday when Max Fried and Gerrit Cole were finally healthy at the same time. Combine that with emerging Ace, Cam Schlittler they have a rotation most teams only dream about. But can they score enough runs to take advantage of this rotation?

Is Evan Cohen a snitch? He may have leaked some important group chat info. Then, Canty gives his top 5 best defenses in the NFL heading in to this season. Plus, ESPN NFL Front Office Insider Mike Tannenbaum joins for a new iteration of Dine & Combine! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald, interviewed Jocelyn Pearson. Purpose of the Interview The interview on Money Making Conversations Masterclass with Rushion McDonald and Jocelyn Pearson aimed to: Share Jocelyn’s journey of graduating debt-free by securing $126,350 in scholarships. Educate families on how to avoid student loan debt through her proven system, The Scholarship System. Dispel myths about scholarships and provide actionable steps for parents and students. Key Takeaways Scholarship System Approach Jocelyn developed a six-step process to simplify scholarship applications and avoid overwhelm. Focus on breaking the process into small, manageable steps rather than a vague “go get money” directive. Common Myths Debunked Too early or too late to apply: Start by junior year; it’s never too late—even college seniors can apply. Only perfect students or low-income families qualify: Many scholarships don’t require high GPA or athletic ability. All good scholarships are gone: Smaller, local scholarships ($500–$5,000) add up over time. It takes too much time: With a system and reusable materials, effort decreases each year. Avoiding Scholarship Scams Beware of “easy,” “enter to win,” or sweepstakes-style scholarships—they often sell personal data. Real scholarships require effort and personalization. Role of Parents Parents should help with planning and identifying legitimate scholarships but not complete applications for students. Committees can detect when parents write essays. AI in Scholarship Applications Jocelyn warns against copy-pasting AI-generated essays. Her platform introduced TESS, an AI assistant for ethical guidance and support. Financial Aid Basics Submit FAFSA even if you think you won’t qualify; some colleges and states require it. Combine all sources—government aid, institutional aid, and private scholarships. For Current College Students Check with financial aid offices, academic departments, and organizations for scholarships available after freshman year. Entrepreneurial Journey Jocelyn turned her passion into a business by starting with a book, building an email list, and launching webinars. She emphasizes persistence and ignoring naysayers. Notable Quotes “I had to accumulate my way to getting college paid for—the mere mortals’ way to going to college without tons of debt.” “Most families want scholarships, but they get stuck in the overwhelm.” “There’s no big red easy button—but with clear steps, it feels less daunting.” “We’re saying no to the broken system… It takes, on average, 21 years to pay off student loans.” “With great power comes great responsibility—AI can help, but only if used ethically.” #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald, interviewed Jocelyn Pearson. Purpose of the Interview The interview on Money Making Conversations Masterclass with Rushion McDonald and Jocelyn Pearson aimed to: Share Jocelyn’s journey of graduating debt-free by securing $126,350 in scholarships. Educate families on how to avoid student loan debt through her proven system, The Scholarship System. Dispel myths about scholarships and provide actionable steps for parents and students. Key Takeaways Scholarship System Approach Jocelyn developed a six-step process to simplify scholarship applications and avoid overwhelm. Focus on breaking the process into small, manageable steps rather than a vague “go get money” directive. Common Myths Debunked Too early or too late to apply: Start by junior year; it’s never too late—even college seniors can apply. Only perfect students or low-income families qualify: Many scholarships don’t require high GPA or athletic ability. All good scholarships are gone: Smaller, local scholarships ($500–$5,000) add up over time. It takes too much time: With a system and reusable materials, effort decreases each year. Avoiding Scholarship Scams Beware of “easy,” “enter to win,” or sweepstakes-style scholarships—they often sell personal data. Real scholarships require effort and personalization. Role of Parents Parents should help with planning and identifying legitimate scholarships but not complete applications for students. Committees can detect when parents write essays. AI in Scholarship Applications Jocelyn warns against copy-pasting AI-generated essays. Her platform introduced TESS, an AI assistant for ethical guidance and support. Financial Aid Basics Submit FAFSA even if you think you won’t qualify; some colleges and states require it. Combine all sources—government aid, institutional aid, and private scholarships. For Current College Students Check with financial aid offices, academic departments, and organizations for scholarships available after freshman year. Entrepreneurial Journey Jocelyn turned her passion into a business by starting with a book, building an email list, and launching webinars. She emphasizes persistence and ignoring naysayers. Notable Quotes “I had to accumulate my way to getting college paid for—the mere mortals’ way to going to college without tons of debt.” “Most families want scholarships, but they get stuck in the overwhelm.” “There’s no big red easy button—but with clear steps, it feels less daunting.” “We’re saying no to the broken system… It takes, on average, 21 years to pay off student loans.” “With great power comes great responsibility—AI can help, but only if used ethically.” #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald, interviewed Jocelyn Pearson. Purpose of the Interview The interview on Money Making Conversations Masterclass with Rushion McDonald and Jocelyn Pearson aimed to: Share Jocelyn’s journey of graduating debt-free by securing $126,350 in scholarships. Educate families on how to avoid student loan debt through her proven system, The Scholarship System. Dispel myths about scholarships and provide actionable steps for parents and students. Key Takeaways Scholarship System Approach Jocelyn developed a six-step process to simplify scholarship applications and avoid overwhelm. Focus on breaking the process into small, manageable steps rather than a vague “go get money” directive. Common Myths Debunked Too early or too late to apply: Start by junior year; it’s never too late—even college seniors can apply. Only perfect students or low-income families qualify: Many scholarships don’t require high GPA or athletic ability. All good scholarships are gone: Smaller, local scholarships ($500–$5,000) add up over time. It takes too much time: With a system and reusable materials, effort decreases each year. Avoiding Scholarship Scams Beware of “easy,” “enter to win,” or sweepstakes-style scholarships—they often sell personal data. Real scholarships require effort and personalization. Role of Parents Parents should help with planning and identifying legitimate scholarships but not complete applications for students. Committees can detect when parents write essays. AI in Scholarship Applications Jocelyn warns against copy-pasting AI-generated essays. Her platform introduced TESS, an AI assistant for ethical guidance and support. Financial Aid Basics Submit FAFSA even if you think you won’t qualify; some colleges and states require it. Combine all sources—government aid, institutional aid, and private scholarships. For Current College Students Check with financial aid offices, academic departments, and organizations for scholarships available after freshman year. Entrepreneurial Journey Jocelyn turned her passion into a business by starting with a book, building an email list, and launching webinars. She emphasizes persistence and ignoring naysayers. Notable Quotes “I had to accumulate my way to getting college paid for—the mere mortals’ way to going to college without tons of debt.” “Most families want scholarships, but they get stuck in the overwhelm.” “There’s no big red easy button—but with clear steps, it feels less daunting.” “We’re saying no to the broken system… It takes, on average, 21 years to pay off student loans.” “With great power comes great responsibility—AI can help, but only if used ethically.” #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

So, what does a story about a ride in a combine and the story of Jonah have to do with each other? Listen in...

We continue our positional breakdowns with the final position, the running backs. Starting with the NFC. 

Combine sales posted modest gains in June, while tractor sales continued to decline, according to the latest numbers from the Association of Equipment Manufacturers. U.S. combine sales increased 3.9 percent from a year ago, while Canadian combine sales jumped 14.2 percent. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Monday was in full Monday force for Lizz this week with a nightmare DoorDash fail. So this podcast starts with no coffee, no food and no refund. Combine that with the pregnancy pain and Lizz is not starting off on the right foot. Kelly, on the other hand, continues to be on an entirely different planet as she is living her summer life. She even went out with friends and had some alcoholic beverages! Don't even get her started on the ice cream socials. She is THRIVING!  Then it's time to chat with another mom for Side Hustle Summer! Sarah started "Sadie's House" as a little side project making beautiful fabric frames. She quickly found a customer base and the business is thriving! She talked to Kelly and Lizz about how she started and how she uses Etsy to find the best customers for her products. Plus, a lazy pizza hack that is going to leave you floored!  Follow Sarah at on Instagram at @at.sadies.house and CLICK HERE to check out her Etsy store. 

The crew spend an eternity talking about 1988's "Lady in White", with just a few rabbit holes. Go figure?!“White Lady” cocktail1.5 oz Gin1 oz Orange Liqueur.5 oz lemon juice.5 oz single syrup (optional)Egg white Combine all ingredients in shaker. Shake 15 seconds. Add ice, shake again until cold. Strain into chilled martini glass. Enjoy!Visit our website:http://www.monstermoviehappyhour.com/Chat with us on Facebook:https://www.facebook.com/monstersndri...Our Bluesky:https://bsky.app/profile/monstersndrinks.bsky.socialOur Instagram:https://www.instagram.com/monstersndrinksOur Twitter:https://twitter.com/monstersndrinksMusic created by Kevin MacLeod.You can hear more of his work at:https://incompetech.com/wordpress/author/kevin/

On this episode Simon and Kodey go local and talk about the Biocats combine and Lace Up Jr Summer showdown here in Colorado from this last weekend. Recorded on 7/13/26. Intro 0:00- 3:19Coach V's reactions to the Biocats Combine and Summer Showdown 3:20- 27:03Kodey's Biocats Combine Reaction 27:04- 33:55Kodey's Summer Showdown Reaction 33:56- 48:33Outro 48:34- 50:00https://linktr.ee/PlaymakersCornerSocial Media:Twitter: https://twitter.com/PlaymakerCornerTik Tok: https://www.tiktok.com/@playmakerscorner?is_from_webapp=1&sender_device=pcInstagram: https:https://www.instagram.com/playmakerscorner/?hl=enFacebook: https://www.facebook.com/PlaymakerCornerYoutube: https://www.youtube.com/channel/UCUEcv0BIfXT78kNEtk1pbxQ/featured Twitch: https://www.twitch.tv/playmakerscorner Website: https://playmakerscorner.com/ Listen to us on:Spotify: https://open.spotify.com/show/4rkM8hKtf8eqDPy2xqOPqr Apple Podcasts: https://podcasts.apple.com/us/podcast/the-cycle-365/id1484493484?uo=4 Breaker: https://www.breaker.audio/the-cycle-365Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9mODg4MWYwL3BvZGNhc3QvcnNz

In this message, our global lead pastor  @okodughaolushola  teaches that while God is the source of wealth, its manifestation requires wisdom, competence, and action. Divine wealth is not produced by prayer alone but by applying God's principles and positioning yourself to seize opportunities.Drawing from Deuteronomy 8:17, Exodus 12:36, Isaiah 60:5, and Matthew 25:2, Pastor Shola explains that God has a reward system and a law of predictable outcomes. Wealth transfer happens when believers combine faith with wisdom, skill, and diligence. It is not enough to be spiritual; we must also be competent and visible. Pastor Shola wraps up the message by emphasizing that opportunities are everywhere, but only those who can see and act on them will benefit. Believers are called to follow the laws that govern the earth while superimposing the laws of the Spirit through faith. Miracles have their place, but God expects us to work, build capacity, and position ourselves for increase. This message will help you: - Understand God's principles for creating wealth.- Combine faith with wisdom, competence, and action.- Recognize and maximize opportunities around you.- Build visibility and position yourself for influence and increase.Watch, reflect, and refuse to wait passively for miracles. Apply God's principles, take action, and position yourself for the wealth He has prepared for you.Stay ConnectedSubscribe to the latest content: http://bit.ly/subscribethenewliveWebsite: http://wearethenew.org/Instagram: https://www.instagram.com/wearethenew_global/#TheNewLive #SholaOkodugha

We could all use a break at this point. Our haggard hosts react to the Rockies series, Logan Webb's social media meltdown, and, in solidarity with Logan, Ben has a mental break down because of the the All-Star break. They also break down the draft: find out who has a fried chicken sandwich spreadsheet, who's 19 but that's not a concern, and who's uncle couldn't teach him how to hit a fly ball.Note: we will not be publishing a midweek episode, we'll be back after the Mariner's series in one week.On the cocktail side of things, today Matthew is drinking an Amen Corner while Ben is drinking a Sh*t From My Bar Sour. Recipes below. Amen Corner5 Mint Leaves2 oz Bourbon1 oz Aperol3/4 oz Amaro NoninoShake all ingredients in a cocktail shaker with ice. Strain into a chilled coupe and garnish with as many brandied cherries as you can fit on a pick. Sh*t From My Bar Sour2 oz Misery Mixture*1 oz Lemon Juice1 oz Simple Syrup or Raspberry Syrup or whatever but if it's flavored make sure it comes from a plastic bottle*Misery Mixture is a combination of all bottles in your bar that have less than six ounces remaining. Combine them into a single container and shake or whatever.Combine misery, juice, and syrup in a shaker with ice. Shake until chilled. Strain into a red Solo cup.#doitforwilson

We continue our positional rankings with the AFC Tight Ends this week. 

Did we witness the Seth Lundy game? Will Lou comes live after game 2 of the Raptors' NBA Summer League 2026 run. If you're still up on the east coast, come hang!Three stars: Seth Lundy, Tyreke Key, Jamarion SharpGerald Henderson award: Bruce Thornton#raptors #torontoraptors #nbasummerleagueReach out to the show by leaving a voicemail at hellowelcome.show or email the guys info@hellowelcome.showCheck out our merch! Visit hellowelcome.show and click on the merch link.Original Music by DIVISION 88.Reach out to sales@thenationnetwork.com to connect with our Sales Team and discuss opportunities to partner with us! Hosted on Acast. See acast.com/privacy for more information.

The Liqueurs of Brive-la-Gaillarde: The Secret Drinks Capital of the Corrèze | Food Tour de FranceBrive-la-Gaillarde — the largest city in the Corrèze, sitting at the point where the Massif Central meets the Dordogne Valley — has been making artisan liqueurs since 1839 and is one of the most underrated drinks destinations in France. Today's Food Tour de France episode starts in Malemort, right next to Brive, and tells the full story of a city that turned its extraordinary geographical position — close to the Cognac and Armagnac country, surrounded by walnut orchards, rich in aromatic plants from the edge of the Massif Central — into a liqueur-making tradition that has been running for nearly two centuries. At the heart of that tradition is the Maison Denoix — founded in 1839, now in its fifth generation, designated a Living Heritage Company by the French state — and its most celebrated creation, the Suprême Denoix walnut liqueur, made from green walnuts harvested around the city every mid-July and still produced from the same ancestral recipe in the same building in the centre of Brive.The episode tells the full story of the Maison Denoix — from its foundation by Pierre Lacoste in 1839 through the creation of the Quinquinoix walnut wine, aged for five years in oak barrels, to the extraordinary story of the Moutarde Violette de Brive — the violet mustard made from grape must and fine mustard seeds whose purple colour and sweet-sharp balance connects the city to a fourteenth century Pope who was born in the Corrèze and summoned a mustard maker from Turenne to his court in Avignon. We also cover the Distillerie Bellet, founded in 1922 and now in its fourth generation, whose chestnut liqueur, gentiane, pastis and absinthe draw on the botanical richness of the Massif Central edge in a completely different register to Denoix. Two distilleries. Two philosophies. One city with an extraordinary liqueur-making tradition.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Brive liqueurs episode connects to the broader picture of Corrèze and Dordogne food culture this part of the series has been building — from the pâté de Périgueux in Périgueux to the Monbazillac wines of Bergerac — and sits alongside these as part of one of the richest stretches of food country in the whole of France. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #BriveLaGaillarde #FrenchLiqueur #FoodTourDeFrance #TourDeFrance2026 #CorrèzeFood

Eau de Treignac: The Purest Water in France Nobody Has Heard Of | Food Tour de FranceEau de Treignac — the extraordinary natural mineral water from a source above a village of 1,389 people in the Corrèze — is one of the most remarkable and most overlooked food products in this entire series. Today's Food Tour de France episode finishes in Ussel, deep in the heart of the Corrèze plateau, and tells the full story of a water that filters for fifteen years through granitic sand soil in the Millevaches regional nature park before emerging from its source at a constant temperature of 9.5 degrees Celsius with a dry residue of just 20 milligrams per litre — among the lowest mineral content of any naturally occurring water in Europe. For context, Evian has a dry residue of 309 milligrams per litre. Volvic sits at 130. Treignac at 20 is in a different category entirely. And it is now being poured at the Plaza Athénée in Paris, the Negresco in Nice and the Chabichou in Courchevel.The episode tells the full story of how Eau de Treignac came to be bottled — from the family discussion led by Michelle Sainte-Laudy in 2002 that began the process, through the eight years of work required to move from idea to commercial production, to the 3,200-metre pipeline installed by the commune of Treignac connecting the source to the bottling plant at a cost of 130,000 euros. The commune of Treignac — population 1,389 — owns the source. The municipality receives a royalty per litre. And the water's extraordinary purity — a silica content that gives it a barely perceptible mineral dryness, a gentiane note that the head sommelier at Georges Blanc's three-star restaurant described as elegant, dry and mineral in the most delicate possible sense — has made it the water of choice for some of the finest tables in France. A water that does not interfere with the flavour of food. Which in the context of French gastronomy is exactly what is required.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Treignac water episode connects directly to the Évian episode earlier in the series — two French mountain waters at opposite ends of the mineral content spectrum, both finding their audience in the finest restaurants in France through the same fundamental quality of not imposing themselves on the food alongside them. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #EauDeTreignac #FrenchMineralWater #FoodTourDeFrance #TourDeFrance2026 #CorrèzeFood

Monbazillac: The Sweet Wine of the Dordogne That Was There From the Very Beginning | Food Tour de FranceMonbazillac — the extraordinary sweet white wine of the Dordogne and one of the oldest protected appellations in France — has a story that begins at the very birth of the French AOC system. In 1936, six wines in France received the very first controlled designations of origin — the first AOCs in French history. Châteauneuf-du-Pape. Cognac. Tavel. Arbois. Cassis. And Monbazillac. A sweet white wine from five villages on the south bank of the Dordogne, just outside Bergerac, considered important enough to be among the first six things France ever decided were worth protecting. Today's Food Tour de France episode finishes in Bergerac and tells the full story of this remarkable wine — its botrytis-driven production, its extraordinary ageing potential and its perfect partnership with the foie gras and pâté de Périgueux we covered in yesterday's episode from Périgueux.The episode covers the full story of Monbazillac — from the legal dispute of 1934 that almost prevented the appellation from existing at all, through the extraordinary north-facing vineyards above the Dordogne where morning mists from the river create the humid conditions that noble rot needs to develop, to the harvest done entirely by hand in multiple passes through the vineyard selecting only the botrytised berries at the right moment of concentration. Made from Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle — the same quartet that dominates the white wine vineyards of Bordeaux — Monbazillac at its best carries aromas of honey, acacia, peach blossom and mirabelle that deepen over decades into candied citrus, spices and beeswax. The great Monbazillacs can age for twenty to thirty years or more. Which puts them in the same company as the greatest sweet wines in the world.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Monbazillac episode connects directly to the pâté de Périgueux episode from Périgueux — the combination of this sweet Dordogne wine with the foie gras at the heart of the pâté is one of the great regional food and wine pairings in southwest France — and to the broader picture of Dordogne and Périgord food culture this part of the series has been building. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #Monbazillac #Périgueux #Bergerac #FrenchFood #FoodTourDeFrance #TourDeFrance2026

The Universe has a unique way of communicating with us, but often we're too distracted to notice the signs we're given. Sometimes we do notice the signs, but quickly disregard them as mere "coincidence". But what if that repeated number, animal visitation, reoccurring symbol or song, or electrical occurrence isn't a coincidence at all? What if these are truly signs from the Divine? Is it possible that our passed loved ones, ancestors, guardian angels, and spirit guides really are working to get our attention each day? As we wander through the lush summer woods, consider the signs that have come into your life. Is it time to start paying attention? What am I reading?The Reimagining of Thornwood House by Jaleigh Johnson https://bookshop.org/a/111301/9798217188819The Power of Fun: How to Feel Alive Again by Catherine Price https://bookshop.org/a/111301/9780593241424https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?One Way by Twenty One Pilots What's for dinner?Mediterranean Orzo SaladIngredients: I lb orzo pastaCherry tomatoesCucumbersBell pepper GarlicPickled onions & juice Capers Juice of 2 lemonsHandful of fresh basilHandful of fresh dill1 can chickpeas, rinsed and drained 2 tablespoons olive oilFresh grated Parmesan cheeseSalt & pepper Instructions: Cook pasta according to package. Chop veggies and herbs. Mix together olive oil, lemon juice, minced garlic, and pickled onion juice in a large bowl. Add cooked pasta, coat thoroughly. Add veggies, herbs, and chickpeas. Grate Parmesan over the top, mix again. Season with salt and pepper. Enjoy! Lavender Brownies Ingredients:1 1/3 cups all purpose flour1 teaspoon baking powder½ teaspoon sea salt1 cup unsalted butter3 teaspoon dried lavender flowers1 cup cocoa powder1 cup sugar4 eggs 1.5 teaspoon vanillaInstructions:Pre-heat oven to 350 F.Line of 8x8 baking pan with parchment.Combine the flour, baking powder and salt in a small bowl and set aside.Melt the butter in a small pot over very low heat.When melted, add the dried lavender. Stir gently to cover all flowers.On very low heat, allow the flowers to impart their flavour into the butter.After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.Stir in the cocoa. Blend in the sugar, eggs and vanilla.Add the dry ingredients. Blend all together and spoon into the pan.Bake for 30-35 minutes. Enjoy! The Hearth https://thehearth.circle.so/c/invitiationSupport the show

Bouchon Bordelais: The Sweet That Looks Like a Cork | Food Tour de FranceLe bouchon bordelais — the small cylindrical confection shaped like a wine bottle cork that is the most distinctive sweet in Bordeaux — is one of those French regional confections that is almost impossible to find outside its home city and completely synonymous with it inside. Today's Food Tour de France episode finishes in Bordeaux — the UNESCO World Heritage city on the crescent of the Garonne — and tells the full story of a sweet invented by a single pastry chef who went for a walk in a vineyard in 1976 and came home with an idea that turned into a family business now in its third generation. A soft, chocolate-scented almond and raisin paste inside a thin crispy butter biscuit shell, flavoured with Fine de Bordeaux — a six-year-old grape brandy — presented in a round cork-shaped box with golden writing on a green background. A sweet that looks like Bordeaux before you have even opened it.The episode tells the full story of Jacques Pouquet — the maître pâtissier-chocolatier who created the bouchon bordelais in 1976 after noticing almond trees growing among the vines in a Lussac-Saint-Émilion vineyard and combining them with the raisins of the Bordeaux wine trade in a preparation that captured the identity of the city in a single bite. The name was registered as a trademark in 1977. Awards followed quickly — first prize at the Salon Intersuc in 1980, best petit four in France in 1988, the Cordon Bleu at Salon Intersuc in 1990. When Pouquet died in 1998 his daughter Véronique — a hairdresser by trade — took over rather than let it stop. In 2019 her daughter Julia joined her. Three generations of the same family, making the same recipe in the same workshop in Bruges on the outskirts of Bordeaux, from a closely guarded secret recipe that has never been written down outside the family.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The bouchon bordelais episode closes this leg of the series through the southwest — from the Tomme des Pyrénées at Les Angles through the cassoulet of Carcassonne, the rouzole of Foix, the haricot tarbais of Lannemezan, the béarnaise and garbure of Pau, the mouton Barèges-Gavarnie above the Tourmalet and the Tursan wines of Hagetmau — arriving finally in Bordeaux with a sweet that tastes of the wine trade, the almond trees and the Fine de Bordeaux brandy that makes this city unlike anywhere else in France. As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #bouchonbordelais  #JacquesPouquet #Bordeaux #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Vins de Tursan: The Secret Vineyard of the Landes | Food Tour de FranceVins de Tursan — the AOC wine of the Landes that most people outside the southwest of France have never heard of — is one of the most distinctive and most underrated appellations in the whole of French wine. Today's Food Tour de France episode starts in Hagetmau, right in the heart of Tursan wine country, and tells the full story of a vineyard that covers 450 hectares of hillside between the Landes forest and the first foothills of the Pyrenees, produces white wine from the baroque grape — a variety grown almost nowhere else in the world — and whose revival in the 1980s was driven almost entirely by one man. A chef who became a winemaker. A man who already had three Michelin stars and decided that wasn't enough. Michel Guérard, the founding father of cuisine minceur, came to Eugénie-les-Bains in the Landes and changed what people thought about Tursan forever.The episode covers the full story of Tursan — from its first recognition as a wine of higher quality in 1958, through the fragmented landscape of small farm producers that earned it the name the secret vineyard of the Landes, to the AOC designation that came in 2011 following decades of work by Guérard and the producers who shared his belief in what this corner of the southwest could produce. The baroque grape that defines white Tursan — late-ripening, aromatic, structured, grown almost nowhere else on earth — is the heart of the appellation. Combined with Gros Manseng, Petit Manseng and Sauvignon Blanc in a blend that is specific to this landscape, it produces a white wine of genuine distinction that pairs beautifully with the fish of the Landes and the rich dishes of Gascon cuisine.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The Tursan episode connects directly to the garbure episode from Pau — white Tursan is one of the finest wine companions to the great slow-cooked soup of Gascony — and to the broader picture of southwest French food and drink culture this series has been building stage by stage. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #VinsdeTursan #MichelGuérard #Hagetmau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Mouton Barèges-Gavarnie: The Finest Mutton in France | Food Tour de FranceMouton Barèges-Gavarnie — the extraordinary AOP mutton from the high mountain pastures above the Tour de France route today — is one of the most remarkable and most misunderstood meat products in France. Today's Food Tour de France episode finishes at Gavarnie-Gèdre at the foot of the Tourmalet, and tells the full story of the only mutton in France to hold an AOC designation — a distinction it earned in 2003 after eight years of applications, legal battles and the determination of a small group of Pyrenean farmers who refused to let their breed and their tradition disappear into the cheaper imported meat market. The Barégeoise sheep — hardy, fine-boned, a good walker — spends its summers grazing in total freedom on 25,000 hectares of wild alpine grassland between 1,600 and 2,600 metres. And the flavour of those high pastures — the wild thyme, the gentian, the dozens of aromatic mountain plants — ends up directly in the meat.The episode covers everything that makes Mouton Barèges-Gavarnie unlike any other mutton you have encountered — the specific Barégeoise breed that developed in isolation in the upper valley of the Gave de Pau, the precise breeding cycle that follows the mountain year from estive to valley and back again, and the two specific types of animal that produce the AOP meat. The jeune brebis — a young ewe between two and six years old — and the doublon, a castrated male that has spent at least two summers on the high pastures and is considered by those who know it best to be the finest expression of what this landscape can produce in a single piece of meat. Available from June through January and nowhere outside that window. Seasonal in the most absolute possible sense.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. The mouton Barèges-Gavarnie connects directly to the haricot tarbais episode from Lannemezan — the classic regional pairing of mountain lamb and Pyrenean beans is one of the finest in all of southwest French cooking — and to the broader picture of Pyrenean food culture this series has been building stage by stage. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #MoutonBarègesGavarnie #GavarnieGèdre #Tourmalet #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Garbure: The Great Slow-Cooked Soup of Gascony | Food Tour de FranceGarbure — the thick, slow-cooked cabbage and duck confit soup of the Gascon and Béarnais tradition — is one of the great dishes of southwest France and one of the most honest expressions of what French mountain cooking actually is. Today's Food Tour de France episode starts in Pau — the second of two consecutive episodes in this elegant Pyrenean city — and tells the full story of a dish that has been feeding the people of Gascony for centuries. Born in the farmhouses and field kitchens of the rural southwest, built from whatever the season provides — green cabbage, haricot tarbais beans, duck confit, dried pork, potatoes, leeks, garlic — and left to simmer slowly on the stove from morning until evening. Théophile Gautier put it in a novel. Alexandre Dumas gave recipes for it. And the rule for how thick it should be has never changed — thick enough to stand a spoon in.The episode covers the full history and tradition of garbure — from its Occitan origins and first written references in the sixteenth century, through its role as the daily food of Gascon peasants, to the modern fermes-auberges and village festivals where it is still served today in enormous shared pots. We cover the regional variations — the horse cabbage of the Landes version, the duck confit and tarbais beans of the Gers version, the slow reduction of the Béarnais version that Anatole France described as having remained twenty-four hours on the fire — and the wines that belong alongside it. Madiran, Irouléguy, Pacherenc-du-Vic-Bilh. And finally the great tradition of the chabrot — pouring red wine directly into the last of the broth in the bowl and drinking it together — which the etiquette books ignore and the Gascons have always done anyway.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. This episode connects directly to the haricot tarbais episode from Lannemezan — the bean that is essential to any serious garbure — and to tomorrow's béarnaise episode, which tells the story of the other great food associated with Pau. A city that has given two episodes and two very different expressions of southwest French food culture to this series. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #garbure #goudale #chabrot #pau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

This show has been flagged as Clean by the host. 01 Introduction In this episode I will describe how to calculate elapsed time in bash or other shell scripts. While this may sound like a very simple and basic thing to do, there is a slightly more complex aspect to it if you wish to calculate elapsed time to a higher resolution than one second. 02 There are many reasons for calculating elapsed time in a shell script. For example you may wish to simply report how long an operation took to run. Another reason may be that you are trying to speed up a script and need to calculate benchmark data to see how different alternative methods perform. 03 What may seem like a simple task gets a bit more complicated if you want to do it for multiple different operating systems even if they are all unix related, as we shall see. -------------------- 04 Operating Systems Tested For the purposes of this episode, I ran tests on the current version of the following operating systems. Alma Alpine Debian FreeBSD OpenBSD RaspberryPi OpenSuse Ubuntu 2604 Alma is a close copy of Red Hat that we can take as representing Red Hat style distros. -------------------- 05 Simple Low Resolution Timing I will start with the simple and obvious method before describing the less obvious ones. This uses the date command to get the current time in seconds since the unix epoch. This is simply date '+%s' 06 Save this to a variable using whatever method you prefer. For example. starttime=$(date '+%s') 07 Next, do whatever operations it is you wish to time. Use the date command to get the current time again. endtime=$(date '+%s') 08 Now simply subtract the start time from the end time using shell arithmetic. This should be very obvious and basic. -------------------- 09 Higher Resolution Timing However, suppose we wish to measure time to greater than one second of precision. We need to do two things. The first is to obtain the current time at a higher degree of precision. The second is to conduct the calculations to a higher degree of precision. 10 Unfortunately, the standard time precision for POSIX shells seems to be 1 second. Some shells offer a higher precision, but others do not. Furthermore, standard shell arithmatic uses integer, which limits calculations to 1 second of precision. -------------------- 11 Bash High Resolution Shell Variable Fortunately, bash is one that does offer a high precision date. If you are using bash 5.0 or newer, there is a shell variable called EPOCHREALTIME which offers time since the the unix epoch (that is, since the first of January 1970, at 00:00:00 UTC) in seconds to 6 decimals of precision. 12 Example echo $EPOCHREALTIME 1779634800.184926 13 This is related to the similar bash variable known as EPOCHSECONDS which gives the number of seconds since the unix epoch. 14 Example echo $EPOCHSECONDS 1779634800 15 So if you are using bash, measuring time is very simple. -------------------- 16 But is it Really Bash? Is your script however actually using bash? Debian and derivatives actually have two shells. The first, the interactive shell is bash. The second, the non-interactive shell is dash, which stands for "debian almquist shell". 17 If you open a terminal, you get bash. If your script starts with a "bin/bash" shebang line, you get bash. However, if your script starts with a "bin/sh" shebang line, you get dash. Some people find themselves getting caught out by this one when they try something out in a terminal but find that it doesn't work in their script which started with "bin/sh". 18 Many other, but not all, Linux distros use bash for both the interactive and non-interactive shells, so "bin/sh" and "bin/bash" work the same with those ones. So if you intend to use bash, make sure your script calls for bash in the first line. -------------------- 19 The SHELL Variable So how can a script tell what shell it is running under? There is a shell variable called "SHELL" which will tell you the name of the shell. Well, sort of. 20 On Debian and derivatives "SHELL" will say "bash" regardless of whether the actual shell is bash or dash. On some other operating systems "SHELL" will simply say "sh" even if it is something else entirely. So we need to do some additional levels of checking to see what we have. 21 To start with though, here's what each of the test distros reports for SHELL. Alma : bash Alpine : sh Debian : bash FreeBSD : sh OpenBSD : ksh Raspberry-Pi : bash Suse : bash ubuntu2604 : bash -------------------- 22 Bash Versus Dash First, let's try to see which ones are bash and which ones are dash. The first thing we can check is for the shell variable BASH_VERSION. 23 Example echo $BASH_VERSION If the shell is bash, then it will report a version string. If the shell is not bash, then it will return an empty value. 24 Using this test, we can see that Alma and Opensuse are indeed using bash. We however need to check Debian, Raspberry Pi, and Ubuntu when running in an "sh" script. To check this we can use the "which" command to see what "sh" actually is. 25 Example echo $( ls -l $(which sh ) | rev | cut -d" " -f1 | cut -d/ -f1 | rev ) 26 "which sh" shows us the path to "sh" However, that is a link so we need to use "ls -l" to find the actual executable. "rev" reverses the string. 27 "cut" takes the first element separated by spaces. The second "cut" takes the first element separated by the "/" characters. The final "rev" takes that string and reverses it again to get it in the correct order. 28 In the case of Debian, Raspberry Pi, and Ubuntu it tells us that this is "dash". -------------------- 29 Openbsd Openbsd reports its shell as "ksh", which stands for Korn Shell. It is indeed Korn Shell, so we simply leave that one as is. -------------------- 30 Alpine and Freebsd Next we have Alpine Linux and Freebsd, which both report as "sh". In the case Freebsd there doesn't appear to be any further we can go that I am aware of. It's simple "sh". It is a basic POSIX shell which seems to be similar to the original unix shell, the Bourne Shell. Older versions of Freebsd used a different shell known as tsch (the C shell), but I haven't tested that so I will ignore that here. 31 With Alpine Linux however, we can get the actual shell using the same method that we used for Debian Linux. This reports as being "busybox". 32 Busybox is a limited shell intended for use in embedded systems. Alpine was originally an embedded distro, but some people started using it for containers. Alpine is Linux, but it is not GNU/Linux, and there are a number of areas which can trip you up if you are not aware of them. So, be extra careful if you are using it for anything, and test everything. -------------------- 33 Summary of Actual Shells Here is our revised list with the actual shell used when asking for "sh", so far as we can determine. Alma : bash Alpine : busybox Debian : dash FreeBSD : sh OpenBSD : ksh Raspberry-Pi : dash Suse : bash ubuntu2604 : dash 34 There are other shells, but none of them are the default shell for any of the distros on our list, so I haven't tested them. -------------------- 35 Solutions for Measuring Time Now we need to find solutions for bash, dash, ksh, sh, and busybox. -------------------- 36 Bash For bash, we can simply use EPOCHREALTIME, as mentioned above. -------------------- 37 Dash For dash, we can use the date command. This is a very conventional method, and is probably the first answer that anyone would give for this situation. However, while it will work in most cases, it will not work in all cases, so it is not a universal solution. 38 To use date we simply call it with the correct format string. This uses %s to get seconds since the epoch, and %N to get nanoseconds of the current second. If you put a decimal separator between the two it will appear in the output. You can use the correct decimal separator for your locale, but I won't go into that here. Instead I will just assume a period or dot. 39 Example date '+%s.%N' 1779634800.358916385 -------------------- 40 Problems with Date on Alpine and Openbsd Date will work for bash, dash, and sh on Freebsd. However it will not work for ksh on Openbsd, or for busybox on Alpine. 41 With busybox on Alpine, it simply ignores the %N format specifier and prints out the epoch in seconds only followed by the decimal separator. = Example date '+%s.%N' 1779634800. 42 With ksh on Openbsd it prints the epoch in seconds followed by the decimal separator and then the %N as a literal N. date '+%s.%N' 1779634800.N 43 Fortunately we have alternatives for these two cases. -------------------- 44 Openbsd Openbsd has the "ts" or timestamp utility installed by default. ts prints a time stamp in front of every line it receives from standard input. I won't go into details on all aspects of ts here, I'll leave that to someone else. Instead I will focus on how to use it for our specific purposes here. 45 We need to provide a format specifier to ts, which in this case is "%.s" We also need to provide something for standard input, or otherwise ts will simply sit there and wait for input. So what we need to do is to echo nothing through a pipe to ts while also giving ts the proper format specifier. 46 Example echo | ts "%.s" 47 This will output the epoch time in seconds to six decimals of precision. ts is installed in Openbsd and Freebsd by default and can be used in either. It can also be installed in many other distros. -------------------- 48 Busybox on Alpine None of the methods discussed so far will work for busybox on Alpine though. However there is a way, but it's a bit non obvious and somewhat hacky. 49 Busybox includes a command called "adjtimex". This is normally used to adjust the time hardware. However if it is run without arguments, it will report the current settings. 50 These include the current epoch time in seconds , and in another field the time in microseconds. These are reported as key value pairs. So what we need to do is to do the following 51 Run adjtimex Capture the output. Grep for "time.tv_sec" Grep for "time.tv_usec" Use cut to extract the time value in each case. Use tr to get rid of excess spaces in each case. Combine the two in a string with a decimal separator between them. 52 This takes a total of 4 lines of shell script. I will just describe them breifly here, see the show notes for details. 53 First we want to capture the output of adjtimex in a single operation. Run adjtimex and pipe the output through grep to capture lines containing "time.tv_" and save this to a variable. # Extract the current high resolution time from adjtimex. # We want two key value pairs, identified by time.tv_sec and time.tv_usec. tvals=$( adjtimex | grep "time.tv_" ) 54 Next echo the contents of this variable and pipe it through grep, cut, and tr to get first the seconds and then the microseconds while also removing excess spaces. Save these to two separate variables. "time.tv_sec" is the time in seconds since the epoch. "time.tv_usec" is the number of microseconds in the current second. # Get the time since the unix epoch in seconds and micro-seconds. timesec=$( echo "$tvals" | grep "time.tv_sec" | cut -d: -f2 | tr -d " " ) timeusec=$( echo "$tvals" | grep "time.tv_usec" | cut -d: -f2 | tr -d " " ) 55 Adjtimex does not zero pad the microsecond time value to provide leading zeros, so we need to take care of this using printf before we can append it to the seconds value. We didn't need to do this with date where the %N format character does this automatically. In this instance, the printf format string is '%06d' padusec=$( printf '%06d' $timeusec ) Now, combine these into a single number with a decimal separator by using simple string concatenation. # Combine them into a single number. timehires="$timesec"".""$padusec" -------------------- 56 Summary of Methods Let's summarize where we are so far in terms of methods we can use to get the current time as a high resolution number. Alma : use EPOCHREALTIME or date Debian (bash) : use EPOCHREALTIME or date Raspberry-Pi (bash) : use EPOCHREALTIME or date ubuntu2604 (bash) : use EPOCHREALTIME or date Suse : use EPOCHREALTIME or date Debian (dash) : use date Raspberry-Pi (dash) : use date ubuntu2604 (dash) : use date Alpine : use adjtimex and parse the output FreeBSD : use date or ts OpenBSD : use ts -------------------- 57 Other alternatives There are a few alternatives that we haven't discussed yet. 58 Bash with Dash In the case of Debian, Raspberry Pi, and Ubuntu running dash, since bash is available it is possible to write a separate bash script which simply echos EPOCHREALTIME and then call it from the dash script and capture the output. While this would work, there's probably not a lot of point to it. If you can rely on bash being there, then just change the first line of the script and make it a bash script. 59 Adding Packages to Alpine The ts or timestamp utility is a common unix utility that can be installed if it is not present by default. This does produce high resolution timestamps on Alpine. On Alpine Linux this comes as part of the "moreutils" package. To add the package, use the following sudo apk add moreutils echo | ts "%.s" 1779634800.959948 60 You can also add the GNU coreutils, which will provide a high resolution date command which works like in the other examples. To add the package use the following sudo apk add coreutils date '+%s.%N' 1779634800.212897332 61 If you can install more packages into your Alpine system, either of the above two is probably going to be preferable to parsing the output of adjtimex. 62 Custom Timestamp Programs You can also write a very short program in python, perl, tcl, or some other language and have it output the current epoch time. I won't discuss that here though. -------------------- 63 Calculating Time Differences Shell arithmetic is integer only. If we wish to use high resolution timing data, we need to do something so we don't lose the precision we have worked so hard to get. There are several possible solutions. 64 Change the Time Base One method is to change the time base from seconds to milli, micro, or nanoseconds. This can be done by simply multiplying the time values by the appropriate amount (e.g. 1000, 1,000,000, etc.) before subtracting them. This allows for integer arithmetic on high resolution values without losing precision. 65 Use the Shell bc Arbitrary Precision Calculator The bc command line calculator will perform calculations using real numbers and is easy to use in scripts. It is present by default in most distros. echo "scale=9; $endtime - $starttime" | bc where endtime and starttime are variables containing time values. 66 However, for some inexplicable reason, neither Debian nor Opensuse install it by default. It is present in Ubuntu and Raspberry Pi which are Debian derivatives, and it can be added to distros which lack it. 67 Use awk awk can also perform calculations using real numbers and it is present in nearly all distros including in all of the ones we tested here. echo "$endtime $starttime" | awk '{printf "%.6fn", $1 - $2}' -------------------- 68 Benchmarks And of course no comparative evaluation would be complete without benchmarks where we see how each method compares to another in terms of speed. In the benchmark test I ran each method in a loop through multiple iterations, measured the elapsed time, subtracted out the time for an empty loop, and then compared it to alternate methods. For anything other than EPOCHREALTIME, the empty loop time is negligible and has no real effect on the results. 69 Rather interestingly I came across a bug which caused date to run very slowly if called immediately after using EPOCHREALTIME in bash. The effect of the bug was to make the date benchmark test roughly 24 times slower. This has been fixed in newer releases, but if you are using an older distro release then beware of this bug. I was able to get around it either putting a sleep delay between benchmarking EPOCHREALTIME and benchmarking date, or by simply testing date before testing EPOCHREALTIME. 70 To be able to conduct additional tests I installed ts in Ubuntu and Alpine, and the GNU version of date in Alpine. 71 EPOCHREALTIME Versus date in Ubuntu 2604 bash The EPOCHREALTIME method is 3103 times faster than date. However, when the same test is run on Ubuntu 2404 when the date test is run before the EPOCHREALTIME test, EPOCHREALTIME is 1240 faster than date. Other Linux distros show performance to Ubuntu 2404. It appears that a side effect of fixing whatever the bug is has the effect of slowing down date. However, this is probably not a significant issue in normal circumstances. 72 date versus ts in Ubuntu 2604 bash The date method is 3.7 times faster than ts 73 date versus ts in Ubuntu 2604 dash The date method is 4.9 times faster than ts 74 date versus ts in Freebsd sh The date method is 2.5 times faster than ts 75 date versus adjtimex in Alpine Busybox The date method is 6.0 times faster than adjtimex 76 date versus ts in Alpine Busybox The date method is 20.0 times faster than ts 77 bc versus awk in Ubuntu 2604 I compared calculating the difference between two numbers when using bc versus awk. The difference is negligible, with bc being only 7% faster than awk. 78 Conclusion for Benchmarks Based on these results, if you need to measure elapsed time to high resolution and care about runing the command with as little overhead as possible, then the order of preference should be the following. 79 If you are using a newer version of bash, then use EPOCHREALTIME. If that is not available, then use date, provided it allows for high resolution times. If the above two cannot be used, then use ts. If you are using Busybox and cannot install either GNU date or ts, then use adjtimex. Date is the closest in terms of being the universal portable solution, but it does not work in all cases. 80 I have not compared different platforms to each other in terms of performance, as that would be a much more involved problem that is outside the scope of this episode. However, different operating systems implement different commands in different ways. 81 For example, on Openbsd and Freebsd, ts appears to be an ELF binary. That is, it is executable machine code, possibly written in C. On Ubuntu however, ts appears to be a perl script. As a result of this, the advantage that date has over ts is much less in Freebsd than it is with Ubuntu (and likely other Linux distros) as on Freebsd it doesn't need to load a perl interpreter to run ts. -------------------- 82 Overall Conclusion You no doubt thought that measuring elapsed time was going to be so simple, and how could someone get an entire podcast out of such a simple subject? And yet here we are half an hour later with just a basic overview of the subject. 83 I hope you found this interesting and informative. Please let us know in the comments if you think that I have done anything incorrectly, or if you have another way of doing things. I hope to see you all again in another future episode of HPR. -------------------- Provide feedback on this episode.

Haricot Tarbais: The King of French Beans | Food Tour de FranceHaricot Tarbais — the extraordinary white bean of the Hautes-Pyrénées and one of the finest ingredients in the whole of southwest French cooking — has a story that starts in Peru, crosses the Pyrenees in the sixteenth century, nearly disappears entirely in the 1950s and comes back stronger than before. Today's Food Tour de France episode starts in Lannemezan — right in the heart of haricot tarbais country — and tells the full story of the bean that cassoulet was made for. Large, white, with an exceptionally thin skin and a flesh that is melting, soft and completely without the floury texture that puts people off lesser beans. The only variety authorised for the Label Rouge is the Alaric seed line, selected from 24 varieties sourced from farms across the Hautes-Pyrénées in the 1990s. One bean. Carefully selected. Tightly controlled. Which is the French way of protecting something worth protecting.The episode covers the full history of the haricot tarbais — from its origins in Peru to its arrival in the Tarbes plain at the beginning of the eighteenth century, through the agricultural revolution of the 1950s that nearly wiped it out entirely, to the 1986 revival that led to the Red Label in 1997 and the PGI in 2000. We cover the growing process — sown in mid-spring, climbing its nets through summer, harvested entirely by hand from late August through November — and the extraordinary level of care that goes into protecting the seed grain over winter, including freezing at minus 35 degrees to kill any insects before the following year's planting. The patience and the precision that goes into producing a single haricot tarbais tells you everything about why it tastes the way it does.The haricot tarbais is the bean of the great dishes of the southwest — cassoulet, garbure, and alongside Pauillac lamb in one of the finest regional pairings in all of French cooking. The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. Go back and find the Carcassonne cassoulet episode to hear the full story of the dish this bean was made for, and the Pau garbure episode to hear how the tarbais works in the other great slow-cooked stew of the southwest. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠Substack ⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠Newsletter⁠⁠⁠⁠ ⁠⁠⁠⁠Youtube⁠⁠⁠⁠ ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠Facebook⁠⁠⁠⁠ ⁠⁠⁠⁠Website ⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #HaricotTarbais #FrenchFood #FoodTourDeFrance #TourDeFrance2026

Sauce Béarnaise: The Classic French Sauce That Isn't From Béarn | Food Tour de FranceSauce béarnaise — one of the great sauces of classical French cuisine, named after the Béarn region of the southwest and associated with the city of Pau — was not actually created in Béarn at all. Today's Food Tour de France episode finishes in Pau and tells the full and rather wonderful story of a sauce invented in Saint-Germain-en-Laye, just outside Paris, by a chef called Jean-Louis-François Collinet who looked up at a bust of Henri IV on the wall — the king who was born in Pau — and named his accidental creation after the king's hometown on the spot. A hot emulsified sauce of clarified butter, egg yolks, shallots, tarragon and chervil that became one of the defining preparations of French gastronomy. Named after a place it has nothing to do with. Which is, in French food history, not even slightly unusual.The episode covers the full origin story of béarnaise — the failed shallot reduction that became a classic, the involvement of Alexandre Dumas as possible co-inventor, the specific role of tarragon that makes béarnaise béarnaise and nothing else — and the technique that Fernand Point, whose episode we covered earlier in the main Fabulously Delicious series, described with characteristic precision. A béarnaise, he said, is nothing but an egg yolk, a shallot and a little tarragon — but it takes years of practice before the result is perfect. The episode also covers the small family of derivatives that béarnaise has spawned — sauce Choron with tomato, sauce Foyot with meat glaze, and the sauce paloise of the Basque country, where mint replaces the tarragon and the result is served with lamb.The Food Tour de France is a daily series running alongside the 2026 Tour de France on Fabulously Delicious — one episode for every stage start and finish. Pau gets two episodes in the series — yesterday's garbure episode covered the great slow-cooked cabbage and duck stew of the Gascon tradition, and today the béarnaise completes the picture of a city whose name is attached to two of the most celebrated things in French food culture — one of which it actually produced, and one of which it definitely did not. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠⁠⁠Substack ⁠⁠⁠⁠⁠Merci beaucoup!⁠⁠⁠⁠⁠Newsletter⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Website ⁠⁠⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast #saucebearnaise #Béarnaise #pau #FrenchFood #FoodTourDeFrance #TourDeFrance2026

A catchy tune sticks in your mind. Combine that with words that express the truth of God and you have a powerful connection to a person's heart. In this episode Ed and Wayne will explore this creative connection with Todd Smith from the music group “Selah”. During a recent event, Ed and Todd were able to sit down and talk about the ministry of music, and why it's part of FEBC's outreach. We'll find out more about Todd's background as a “missionary kid” growing up in Africa and his connections with past FEBC projects. Along the way they'll talk about the power of a song to speak a person's “heart language” and how important it is to build this creative bridge… Until All Have Heard

Epic pun incoming! The brothers Henry analyze the second series defeat in a row to the Rockies, discuss the Giants All-Star selections, and conclude the Jung Hoo Lee Watch (did JHL win Ben's respect? Press play to find out.) Then they ask the impossible question: are the Rockies more entertaining than the Giants?On the cocktail side of things, today Matthew is drinking a 5th of July while Ben is getting Mountain High. Recipes below.5th of July2 oz Gin3/4 oz Lemon Juice1/2 oz Demerara Syrup3 strawberries5 blueberries1 dash orange bittersTiny pinch of sea saltMuddle berries and syrup in a cocktail shaker. Add remaining ingredients plus ice and shake until well-chilled. Double-strain into a rocks glass over fresh ice. Garnish with mint sprig and couple of blueberries.Mountain High2 oz Tequila blanco1 oz Blood orange juice1/4 oz GrenadineLayer the grenadine on the bottom of an empty rocks glass. Fill the rocks glass with ice. Combine tequila and blood orange juice in a shaker with ice and shake until chilled and strain into the prepared rocks glass. Garnish with a blood orange wheel.#doitforwilson

The Alpine Cheese of the Pyrenees | Food Tour de FranceTomme des Pyrénées — the ancient Alpine cheese of the French Pyrenees — is one of the most distinctive and most underrated cheeses in France, and today's Food Tour de France episode tells its full story. As the Tour de France finishes at Les Angles in the Pyrénées-Orientales, we explore the cheese that has been made in these mountains since the twelfth century, when the monks of the Abbey of Lucelle first introduced fish farming to the region — and when the farmers of the Pyrenean valleys were already producing the semi-hard pressed cheese that carries the name of these mountains today. This is Pyrenean cheese history, Pyrenean food culture and everything you need to know about one of the great cheeses of the French mountain tradition.The Tomme des Pyrénées is a semi-hard, pressed, uncooked cheese made from cow's, goat's or sheep's milk — or a mixture of those milks — produced across the entire Pyrenean chain from the Pyrénées-Atlantiques to the Pyrénées-Orientales. It comes in a cylindrical shape with rounded edges, a supple texture, and a flavour that moves from mild and creamy when young through to complex and aromatic with age. And it comes in two visually striking versions — a natural orange-tinged rind, or a dramatic black or gold wax coating that makes it one of the most visually distinctive cheeses in France. It received its Protected Geographical Indication in 1996 — but the story of this cheese goes back eight hundred years before that, to the high summer pastures above the Tour de France route.The episode covers the full history of Tomme des Pyrénées — from King Louis VI tasting Pyrenean cheese in the twelfth century to the cooperative fruitières established by Auguste Calvet in the 1870s, from the first gold medals at agricultural competitions in Paris and Toulouse to the PGI battles of the 1990s and 2000s that finally brought raw milk, goat milk and mixed milk producers under the protection of the designation in 2020. A story of mountain cheese culture that is inseparable from the landscape, the climate and the extraordinary variety of the Pyrenean valleys — where each valley has its own method, its own tradition and its own expression of the same fundamental cheese.The Food Tour de France is a daily series running alongside the Tour de France 2026 on Fabulously Delicious — one episode for every stage start and finish, covering the food, the drink, the ingredients and the producers of the places the race passes through. This is French food culture told through the greatest race in the world. Search Fabulously Delicious on Spotify and Apple Podcasts for the full series — and follow along stage by stage.As Fabulously Delicious steps into its sixth year, one thing is clearer than ever: five years of French food culture has taught Andrew that the subject is genuinely inexhaustible. My book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at ⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠ For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at ⁠⁠⁠andrewpriorfabulously.com⁠⁠⁠You can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at ⁠⁠⁠Substack ⁠⁠⁠Merci beaucoup!⁠⁠⁠Newsletter⁠⁠⁠ ⁠⁠⁠Youtube⁠⁠⁠ ⁠⁠⁠Instagram⁠⁠⁠ ⁠⁠⁠Facebook⁠⁠⁠ ⁠⁠⁠Website ⁠⁠⁠#FrenchFoodPodcast #FabulouslyDelicious #foodpodcast

With Boyoung Joung, Yonsei University, Seoul - Korea and Taehyun Hwang, Severance Cardiovascular Hospital, Yonsei University College of Medicine, Seoul - Korea. Link to European Heart Journal paper Link to European Heart Journal editorial

Guest: Dr. Yi Song, Pathologist, Traditional Chinese Medicine Practitioner, and Author of The Regeneration Effect Is it possible to slow down the clock and heal chronic joint pain without relying on invasive surgeries? In this episode of The Better Life, host Dr. Pinkston sits down with Dr. Yi Song to explore the groundbreaking intersection of cutting-edge Western regenerative medicine and ancient Eastern philosophy. Dr. Yi Song shares his personal and professional journey into umbilical cord mesenchymal stem cell therapy—demystifying common misconceptions, explaining how these cells act as "medicinal signaling molecules" to jumpstart the body's natural repair systems, and detailing how he used these therapies to save his own mother from a looming amputation. Dr. Pinkston and Dr. Yi Song dive deep into the limitations of purely "evidence-based" Western medicine when it comes to intuitive healing, the critical importance of evaluating a patient's unique body constitution, and why traditional fundamentals—like diet, sleep, and emotional stress management—are non-negotiable for any therapy to truly succeed. Tune in to learn how to view your body as a garden, address the root causes of chronic inflammation, and take your first steps toward vibrant longevity. Key Takeaways from This Episode: The Signaling Power of Stem Cells: Why mesenchymal stem cells don't just grow into new tissue, but actually signal your own body to heal itself. Debunking the Myths: Clarifying the ethical, legitimate sources of modern stem cell therapies. Early Prevention vs. Crisis Management: Why you shouldn't wait until "the fire has already started" to address cellular exhaustion and aging. The Six Principles of Natural Longevity: A sneak peek into Dr. Yi Song's upcoming book, Regeneration Effect: Secret Wisdom for Staying Young. Connect with Our Guest: Websites: regenerationeffect.com | stemcelltherapyexperts.com Pre-Order the Book: book.regenerationeffect.com Free Gift (Tend Your Body Like a Garden): gift.regenerationeffect.com Podcasts: Regeneration Effect and Stem Cell Talk (Available on all major platforms) See omnystudio.com/listener for privacy information.

Happy 4th of July, everyone! Celebrate America's birthday with some NFC TE room rankings! 

This week, we discuss Anthropic's 18-day Fable timeout, whether AI is actually killing jobs, and OpenAI's trillion-dollar IPO problem. Plus, SoftBank's golden goose slides. Watch the YouTube Live Recording of Episode 579 Runner-up Titles Everything is Files It's just about meetings Did you do the pre-meet? Meetings Judgement Let it ride If it's hot, turn on the AC I don't have time for a towel. Headless HEB Rundown I was fired by Google for creating the Google Workspace CLI Fable is Back White House lifts export control on advanced AI model from Anthropic Trump administration lifts restrictions on Anthropic's Fable 5 OpenAI and Anthropic limit new AI models to Trump-approved customers during cybersecurity review AI News of the Month - June 2026 AI is NOT killing jobs Ford rehires ‘gray beard' engineers after AI falls short AWS puts $1 billion into new AI unit to embed engineers with customers A New Look at AI's Impact on Jobs The Unstoppable Force of A.I. Hype Is Meeting One Immovable Fact Cloudflare Acquires VoidZero to Build the Future of the AI-Native Web OpenAI Leans Toward Waiting Until Next Year for I.P.O. SoftBank's slides are just trolling us The PDF of the Slides Relevant to your Interests The Australians fighting AI slop in open-source code Axios Future of Cybersecurity Thought Bubble SpaceX Is Getting Fast-Tracked Into Indexes. Ordinary Investors Could Lose Out. News Flash: You Are the Exit Liquidity for the SpaceX IPO Cerebras Systems Announces Strong First Quarter 2026 Results The AI Compass T-Mobile appears to be quitting VMware Listener Feedback Introducing Omnigent: A Meta-Harness to Combine, Control and Share Your Agents Conferences WeAreDevelopers Europe, July 8-10, 2026 Berlin, Coté speaking. DevOpsDays Graz, Sept 4-5, 2026 Cloud Foundry Summit, Sept. 21st to 22nd, Heidelberg, Coté speaking. DevOpsDays Rockies, Sept. 22 – 23, 2026, Discount Code: 26DODSWEDEFTALK WeAreDevelopers NA, Sept 23-25, 2026, Discount Code: DEVPOD26 25 Free Tickets DevOpsDays Dallas, Sept 28-29, 2026 DevOpsDays Vilnius, Sep 30 - Oct 1, 2006 DevOpsDays Istanbul, Oct 24th, 2026, Coté keynoting. VMware User Group, Orlando, Oct 20-22, 2026 Cloud Native Denmark, Nov 19th, 2026, Copenhagen, Coté keynoting. SDT News & Community Join our Slack community Email the show: questions@softwaredefinedtalk.com Free stickers: Email your address to stickers@softwaredefinedtalk.com Follow us on social media: Twitter, Threads, Mastodon, LinkedIn, BlueSky Watch us on: Twitch, YouTube, Instagram, TikTok Book offer: Use code SDT for $20 off "Digital WTF" by Coté Sponsor the show Sponsor more podcasts with Failover Media Recommendations Brandon: Walmart+ for Grocery Delivery Coté: Supermarkt Meerwijk Watergraafsmeer, also in Instagram

Eric Thompson interviews Alexis Pinter of Albuquerque, New Mexico, who shares the relationship-building strategies that helped her achieve her entire 2026 income goal by mid-June. After 12 years in real estate and two and a half years of coaching with Tracy Peterson-Nienaber, Alexis has built a business centered on authentic live flow, creative client events, and meaningful personal touches. Her signature strategy is a quarterly book swap, where clients, friends, family, and community members gather around a shared love of reading. The event naturally attracts like-minded people, creates new relationships, and reinforces her role as a connector rather than a salesperson. She complements this with an automated post-closing campaign of postcards and emails, along with highly personal outreach when clients experience meaningful life events such as a new baby, a lost pet, or becoming a U.S. citizen. Throughout the conversation, Alexis emphasizes that the best marketing comes from genuine care. By staying intentional, authentic, and consistent, she has created a business that generates referrals, deepens relationships, and attracts people who naturally fit her personality and values. Key Takeaways Build client events around your authentic interests rather than forcing traditional appreciation parties. A creative community event can generate both stronger relationships and new sphere connections. Combine automated post-closing systems with meaningful personal outreach for maximum impact. Small, genuine gestures during life's important moments create lasting relationships. Coaching helps identify your natural strengths and build a business around them. Consistency with simple relationship-building actions creates long-term momentum. Memorable Quotes "Where books find new homes." "What is an event you would like to attend?" "Some of the most meaningful touches aren't automated." "I'm a real person. I'm not just a salesperson." "Don't underestimate the small things." Links: Website: https://ninjaselling.com/ninja-podcast/ Email: TSW@NinjaSelling.com Phone: 1-800-254-1650 Podcast Facebook Group: http://www.facebook.com/groups/TheNinjaSellingPodcast Facebook: http://www.facebook.com/NinjaSelling Instagram: https://www.instagram.com/ninjasellingofficial/ LinkedIn: https://www.linkedin.com/company/ninjaselling Upcoming Public Ninja Installations: https://NinjaSelling.com/events/list/?tribe_eventcategory%5B0%5D=183&tribe__ecp_custom_2%5B0%5D=Public Ninja Coaching: http://www.NinjaSelling.com/course/ninja-coaching/ Alexis Pinter: https://www.instagram.com/alexispinter/?hl=en

Marcos asserts his dominance as the top athlete at the station and proposes a "WQAM Combine" to prove it. Leroy Hoard and the crew debate the specific challenges, including a three-point contest, batting cages, and catching punts. They jokingly critique the athletic potential of various staff members while preparing for the holiday weekend. 01:00 - Marcos Claims Top Athlete 03:39 - Designing The Station Combine 06:47 - Staff Athleticism Debate 09:39 - Leroy Hoard Doubts Marcos 15:13 - Brittany's Childhood Incident

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Alicia Lyttle.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Alicia Lyttle.

Sign up for PrizePicks with code: HMA and get $50 in lineups instantly when you play your first $5+ lineup! Link: https://link.prizepicks.com/LME0/CORNERIs WVU football quietly building a powerhouse destined to rule the Big 12? In this episode of Couz's Corner, we are fast-forwarding to the 2027 college football season and breaking down why the Mountaineers are perfectly positioned to make a massive championship run.We dive deep into a massive game-changer that just came out of the NCAA: the newly approved "5-for-5" eligibility ruling. This historic shift completely eliminates traditional redshirts and grants athletes five full seasons of competition. We break down exactly how this rule benefits WVU's roster construction, allowing Rich Rodriguez and the staff to maximize veteran experience without losing pivotal developmental years.Plus, we look at the incredible depth already on campus. With a massive chunk of the current roster consisting of highly talented underclassmen, the Mountaineers are line-breeding a deeply experienced squad that will peak in 2027. Combine that foundational talent with a favorable future schedule, and the rest of the Big 12 needs to be on high alert.Is West Virginia football the true future of the conference? Let me know your thoughts in the comments below!✈️ Book your travel plans with Mountaineer Travel: ✈️https://mountaineer.travel/a/Q3YFPENZG6Get Your Tailgating Stuff HERE: http://victorytailgate.pxf.io/CouzCornholeCouz's Corner Merch Store: https://couz-shop.fourthwall.com/Join this channel to get access to perks:https://www.youtube.com/channel/UCGQsDxC1nVegCKqyoMKnL9w/joinOther Ways To contribute to the channel:Venmo: https://account.venmo.com/u/Justin-Walker-516PayPal: https://paypal.me/couzscorner?country.x=US&locale.x=en_USFanatics link: http://fanatics.93n6tx.net/eKxbVrSubscribe: https://youtube.com/c/CouzsCornerSportsSocials:Twitter: http://www.twitter.com/couzwalkerTikTok: https://www.tiktok.com/@couzscorner?Instagram: https://www.instagram.com/couzscorner206/Facebook: https://www.facebook.com/Couzs-Corner-113327741384316This channel is dedicated to covering college football, with a big focus on the West Virginia Mountaineers and the Big 12 Conference. It also features conference realignment news & rumors, game breakdowns and predictions, special guest interviews, livestreams and a lot more. FTC Legal Disclaimer - Some links found in the description box of my videos may be affiliate links, meaning I will make commission on sales you make through my link. This is at no extra cost to you to use my links/codes, it's just one more way to support me and my channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of For The Dads with Former NFL Linebacker Will Compton, hosts Will and Sherm congratulate friend of the show Nick on his recent news, joke with Will about his odds to make no reading mistakes about breakdown the discussion that got Sherm to go to Atlanta! — all while keeping the episode fun, fresh and of course, under an hour. The episode kicks off with Sherm having Dad Brain before diving into some hilarious topics, including: Will’s inlaws let him down! Sherm is making it to the Baylor game Chef stands his ground against an all out attack Other highlights include: Tell the story of Bryan Clark’s recovery A hard hitting lesson of the week

Ryan Wilson and former NFL GM Ran Carthon continue their Summer Scouting series looking at the QBs they rank 1-5 right now for the 2027 NFL Draft. They also discuss the NFL denying Brendan Sorsby's request for the Supplemental draft, making him ineligible to play in the NFL this season.-(00:00) Intro(1:18) Brendan Sorsby(4:45) CJ Carr - Notre Dame(10:09) Darian Mensah - Miami(18:20) Julian Sayin - Ohio State(27:35) Arch Manning - Texas(36:15) Dante Moore - Oregon(42:54) QBs That Missed The Cut-Watch With the First Pick on the CBS Sports YouTube channel: https://www.youtube.com/@CBSSports'With the First Pick' is available for free on the Audacy app as well as on Apple Podcasts, Spotify, Stitcher, Google Podcasts, Castbox and wherever else you listen to podcasts.You can listen to With the First Pick on your smart speakers! Simply say "Alexa, play the latest episode of the With the First Pick podcast" or "Hey Google, play the latest episode of the With the First Pick podcast."Follow the With the First Pick team on X: @nfldraftcbs, @ryanwilsonCBS, @E_DeBerardinis, @ryan__strykerFollow With the First Pick on TikTok & Instagram: @nfldraftcbsProduced by: Ryan StrykerFor more NFL Draft coverage from CBS Sports, visit https://www.cbssports.com/nfl/To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcast

The MLB Draft Combine takes center stage and serves as a backdrop for a discussion of the top prep position players on the latest Pipeline Podcast. Jim Callis, Jonathan Mayo and Jason Ratliff talk about which players stood out most on the first day of Combine workouts, including UCLA first baseman Mulivai Levu and Rocco Maniscalco. That leads to talk of the high school bat class, including whether Grady Emerson is the top prospect in the entire Draft, and an interview with another talented prep shortstop in Jacob Lombard. If that's not enough, Jim and Jonathan do a joint mock draft where they project each club's top selection before fielding a listener mailbag question about Phillies right-hander Gage Wood. Learn more about your ad choices. Visit megaphone.fm/adchoices

The summer heat is here and so is a heavier load on our country's electrical grid. The U.S. Northeast, Northwest, and areas of Texas and California face an elevated risk of blackouts from extreme weather and overextended power grids. Combine the normal load increase with a sharp rise in expansion of AI data centers, digital infrastructure, and industrial electrification. Proponents of nuclear power say it supplies cleaner and more reliable energy than other sources, especially during extreme weather events. FOX's Tonya J. Powers speaks with John Kotek, Senior Vice President, Policy and Public Affairs, from the Nuclear Energy Institute (NEI), who says during extreme weather events nuclear can provide clean, reliable power, and explains how 'microreactors' are an important element of a nuclear future. Click Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To Follow 'The FOX News Rundown: Evening Edition' Learn more about your ad choices. Visit podcastchoices.com/adchoices

What happens when a kid from a 10-acre farm in Germany dreams bigger than anyone around him? In this episode of, Marcel Kringe shares a remarkable story that spans continents, cultures, and some of the largest farming operations on Earth. From learning agriculture through Germany's apprenticeship system to working on massive farms in Russia, managing harvest crews, and eventually building a global agricultural technology company, Marcel's path has been anything but ordinary. The conversation covers: Growing up on a small mixed farm in Germany Germany's unique agricultural apprenticeship system Farming experiences in Canada, Russia, and beyond Building farms from zero to 80,000 acres Managing combines and harvest crews across multiple countries Lessons learned from global agriculture The creation of Bushel Plus and the SmartPan System Helping farmers identify and reduce harvest loss Combine optimization and harvest efficiency Why measuring harvest loss matters more than ever The evolution from Bushel Plus to BranVault Strategic partnerships with John Deere Entrepreneurship, innovation, and growing a worldwide business Marcel also opens up about one of the most difficult chapters of his life—a devastating vehicle accident in Australia that left him with multiple fractures, severe injuries, and a long road to recovery. His story of resilience, the support of family, friends, customers, and complete strangers, and the determination to keep building his company serves as a powerful reminder of the strength found within the agricultural community. Whether you're interested in harvest technology, global farming practices, entrepreneurship, or simply an incredible life story, this episode delivers valuable insights, plenty of laughs, and a deep appreciation for the people who make agriculture possible around the world. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/Farm4Profit Media is not a financial, legal, or tax advisor. Content is provided for informational purposes only, and we serve solely as a platform for third-party opinions. Any actions taken based on this content are at your own risk. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Alicia Lyttle.

Merriam-Webster's Word of the Day for June 19, 2026 is: indomitable • in-DAH-muh-tuh-bul • adjective Indomitable is a formal word used to describe something that is impossible to defeat or discourage. // Juneteenth celebrates the abolition of slavery in the United States, and honors the indomitable spirit of African Americans past and present fighting for justice, liberation, and the fulfillment of this nation's ideals. See the entry > Examples: “During his legendary NBA career, Michael Jordan was renowned not only for his athleticism and skill but also for his indomitable will to win.” – Chicago Tribune, 1 Apr. 2026 Did you know? At five punchy syllables, indomitable is an imposing word, so it's inevitable that some are perplexed by this synonym for impregnable. But it's not so tough once you break it into parts. The prefix in- (spelled im- before b, m, and p) means “not” in an innumerable collection of English words. (How many have you counted so far?) The common suffix -able means “capable of, fit for, or worthy of.” Combine those two English affixes with the Latin verb domitare (“to tame”), and voila: indomitable. Indomitable was first used in English as a synonym of wild, describing—appropriately enough—things that cannot be tamed, but over time the wildness associated with indomitable developed into a specific kind of invulnerable strength.

No sales. Buyer objections. Mailers that seem to go nowhere. In this live call-in episode, Luke, Josh, and Stephen tackle three real business challenges and give the exact advice they'd use in their own businesses. From proving product-market fit before advertising to handling climate change objections and maximizing direct mail ROI, this episode is packed with practical strategies that can save you time, money, and frustration. Key Takeaways: Stop spending on ads until you've proven product-market fit. Get direct customer feedback before scaling your marketing. Become the subject matter expert when handling buyer objections. Use AI to practice objection handling and improve your sales conversations. Test direct mail for at least 90 days—and up to 12 months for farming campaigns. Combine branding efforts with direct outreach to generate faster results.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Alicia Lyttle.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Nandi Edouard.

They're not even hiding it anymore, guys. They are flaunting the fraud right in our faces. In this episode, Joe kicks things off with President Trump going absolutely scorched-earth on California's completely broken election system before walking right off the set of a humiliated corporate media interview. Look at what happened over the weekend—massive, mathematically impossible ballot dumps completely stealing the voice of the people and flipping races in California. Combine that with the new House Oversight report proving Tim Walz and Keith Ellison knew about rampant fraud for six years and did nothing, and it's clear: we aren't just fighting for free elections anymore. We are fighting to free ourselves from a system that views everyday Americans as the enemy.Then, Joe transitions to the frontlines of a different kind of evil. Joining Joe is a man deeply respected, former CIA Special Operations Officer and founder of the Association for the Recovery of Children, Bazzel Baz. We dive straight into the terrifying reality of child trafficking, looking at how cartels and sophisticated digital networks have shifted their tradecraft. Baz gives us an unfiltered, tactical look at massive federal sweeps like Operation Iron Pursuit, the dangerous roadblocks his team faces in the field, and how deep the corruption goes when you start looking at elite sex-buyer networks. If you want to understand what it actually takes to rescue our missing youth and smash these high-level syndicates, you cannot miss this conversation.Finally, Joe pulls back the curtain on the globalist agenda trying to silence dissent and destroy our culture. Over in Canada, they are literally snatching up young kids and tossing them into psych wards just for speaking their minds—and that exact same tyrannical playbook is playing out right here in America. We expose the radical, anti-American candidates running for local offices who openly mock our veterans, and we confront a corporate media structure that completely ignores real tragedies like the cold-blooded execution of 17-year-old football player Tyson Goodsell in Minnesota. Evil is everywhere, the system is illegitimate, and it is time for the American people to wake up and stand ground.