Fiona Hickey joined #OTBAM to discuss a thrilling day of action in Croke Park at the All-Ireland Camogie finals. Catch OTB's sports breakfast show LIVE weekday mornings from 7:30am or just search for OTB AM and get the podcast on the OTB Sports app or wherever you listen to yours. SUBSCRIBE and FOLLOW the OTB AM podcast. #OTBAM is live weekday mornings from 7:30am across Off The Ball, in association with Gillette | #EffortlessFlow
CAMOGIE: Galway captain Lisa Casserly with Galway Bay FM's Darren Kelly after their All-Ireland intermediate final win over Cork
CAMOGIE: Galway chairperson Brian Griffin with Galway Bay FM's Tommy Devane after their All-Ireland Intermediate Final win over Cork
CAMOGIE: Galway midfielder Jennifer Hughes with Galway Bay FM's Tommy Devane after their All-Ireland intermediate final win over Cork
PJ gets to learn about Darcy, a gorgeous poodle, the Rebel Nose of Tralee hopeful, and has a chat with owner Laura. Vote For Darcy here: https://www.petsittersireland.com/vote-nose/?entry_id=199886991 See acast.com/privacy for privacy and opt-out information.
On this episode I chat with Conor Cuneen, motivational speaker and work culture advisor. Corkman, Conor, otherwise known as 'An Irishman Speaks', has been living in Chicago since the late eighties. He speaks about his career in sales and marketing in Ireland, the UK and US with large FMCG companies, and his path towards motivational speaking. Humour goes a long way with Conor, and on the podcast he explains his 5 daily micro goals, CHAPS, that he says we should all practice to make our workplaces and lives much better. I hope you enjoy the show! This show has been brought to you by Fuzion Communications, a Marketing, PR, Graphic Design and Digital Marketing Agency in Ireland with offices in Dublin and Cork. Podcast Production by Greg Canty Greg's blog Greg on Twitter Email Greg with feedback or suggested guests: email@example.com
Aisling O'Reilly interviews Galway's Sarah Dervan, Kilkenny's manager Brian Dowling and player Laura Murphy, Cork's manager Matthew Twomey and player Laura Treacy, for some All Ireland camogie final reaction.
We get the thoughts from Cork Senior Camogie manager Matthew Twomey as well as Intermediate boss Trevor Coleman ahead of the big day in Croke Park tomorrow. The Rebels face Kilkenny in the senior All-Ireland Final and Galway in the intermediate decider. We also hear from Fiona Keating and Haylee Ryan. Colin Healy gives his reaction to Cork City's 6-1 win over Athlone Town and we round up all the days action in the Cork hurling championships and the Premier League.
Subscribe to hear all of our new episodes free and first and head over to Twitter where you'll find us - @WTSpod This week we're joined by Paddy Cullivan. Paddy is a musician and entertainer who many will know as the front man from the Camembert Quartet who were the soundtrack to Tubridy Tonight and the Late Late Show for over a decade. As we come to the 100th anniversary of the death of Michael Collins, we spoke to Paddy about his current show, The Murder of Michael Collins. While giving a laugh or two along the way, Paddy helps his audience get closer to the truth about what happened on August 22nd, 1922 in Beal na Blath, pointing out some of the myths and madness surrounding Ireland's version of the JFK assassination. Our chat with Paddy about his show and lots more starts at the 9-minute mark on this episode. Tickets to The Murder of Michael Collins are available through https://www.paddycullivan.com/ with shows taking place in Dublin, Cork, and all over the country.
Former Cork and Dublin camogie player, Sarah O'Donovan, joined Aisling and Eoin on #OTBAM to preview Sunday's All-Ireland Senior Camogie final between Kilkenny and Cork. Catch OTB's sports breakfast show LIVE weekday mornings from 7:30am or just search for OTB AM and get the podcast on the OTB Sports app or wherever you listen to yours. SUBSCRIBE and FOLLOW the OTB AM podcast. #OTBAM is live weekday mornings from 7:30am across Off The Ball, in association with Gillette | #EffortlessFlow
Bolt has announced it will launch its second electric bike scheme in Kilkenny ahead of the Kilkenny Arts Festival starting on August 4th. The 80-bike pilot will kick off in the coming week and will trial new virtual parking solutions to provide both flexibility and ease of use for cyclists and ensure the scheme is mindful of pedestrians and other road users. This service will help to deliver on the Kilkenny City and County Development Plan 2021 – 2027, which prioritises sustainable transport and continued development of walking and cycling infrastructure in support of the 10-minute city concept. Caitriona Corr, Cycling Officer with Kilkenny County Council, said, “We are delighted that people will have another choice of transport in Kilkenny. It has been shown that e-bike users cycle further and more often so the benefit will be not just to our city but also people's wellbeing. e-bikes can be of great assistance to people with reduced mobility and can make more arduous journeys very enjoyable.” Bolt has continued to strengthen its Irish team with the recent appointment of John Buckley as Operations Manager for Rentals in Ireland, who said, “Kilkenny is our second Irish market and one where we believe e-bikes can make a transformational difference to travel options and wellbeing. We are also conscious that Kilkenny is a medieval city and as such presents new challenges from an operational perspective. The learnings we will gather from Kilkenny will give Bolt a stronger understanding of the concerns some Local Authorities may have when it comes to introducing shared e-bike schemes into the public realm where space may be limited, and will leave Bolt as an experienced operator of such. Buckley added, “Electric bikes play an essential role in reducing the reliance on private vehicles when travelling short to medium distances. We are keen that our e-bikes provide sustainable and affordable solutions in regional towns and cities too — there is no reason that such services should only be available in the capital.” The launch marks Bolt's second e-bike launch after it launched in Sligo earlier this year. The Sligo pilot has proven highly successful in its first month with 14,633 kms travelled by electric bike in the town in the first month alone — the equivalent of cycling from Sligo to Australia. Bolt is a leading European mobility champion operating a range of services including e-bikes, eScooters, ride-hailing and car clubs for over 100 million people across 200 cities. The company currently operates ride-hailing taxi services in Dublin and Cork and is seeking to bring electric bikes, and in time, electric scooters to cities and towns across Ireland. The launch in Kilkenny comes as part of a wider push for Bolt to deploy 16,000 e-bikes across Europe in 2022, following recent fundraising. Bolt will commit up to €5m in its bid to roll out e-bike operations across Irish cities and towns. Up to 2000 bikes are available immediately following Bolt's recent fundraise and investment in micromobility with founder Markus Villig recently committing €150m to expand its light vehicle fleet across Europe. How to rent a Bolt e-bike To rent a Bolt e-bike, users need the Bolt app, available on app stores, and a payment card tied to an account. Follow these steps to start riding a Bolt e-bike: Open the app and tap on the e-bike icon to locate your closest bike; Scan the QR code on the bike to unlock it; Carefully read through the safety tips; When you're ready to roll, push off and go! Continuing Bolt's reputation of offering affordable micro-mobility service across continents, Bolt is the most affordable provider of shared electric bikes in Ireland, thanks to having low rates and no unlock fee. The per-minute rental price is the lowest on the market at just 0.15 EUR/minute during the launch campaign. More about Irish Tech News Irish Tech News are Ireland's No. 1 Online Tech Publication and often Ireland's No.1 Tech Podcast too. You can find h...
The OTB team pick who they think will win The All-Ireland Camogie Final between Cork and Kilkenny. Catch OTB's sports breakfast show LIVE weekday mornings from 7:30am or just search for OTB AM and get the podcast on the OTB Sports app or wherever you listen to yours. SUBSCRIBE and FOLLOW the OTB AM podcast. #OTBAM is live weekday mornings from 7:30am across Off The Ball, in association with Gillette | #EffortlessFlow
Ann Downey and Gemma O'Connor look ahead to Sunday's senior camogie decider, with Downey commenting that Kilkenny have been rebuilding 'on the hoof', while O'Connor is looking for greater fluidity in the Cork attack.
Today's show is live from the Cork studios, Ray is joined by world champion Derval O'Rourke,we have live music from Emmo, Karen Underwood tells us about Soul Fest, The Spice Genie, Chris Bragazno joins Ray in studio and Sinead Quinlan pops in for a catch up.
Neil chats to Brian and Sarah on the morning of their wedding, Conor O'Keeffe who's currently doing Project 32, and a chat with winner of Battle of the Food Trucks ‘Spice Genie' Chris. Tune into The Neil Prendeville Show weekdays from 9am on Cork's RedFM.
Old foes Kilkenny and Cork meet in Sunday's Glen Dimplex Senior All-Ireland Championship final and Mikey Stafford is joined by Ursula Jacob and Marie Crowe to preview the Croke Park showdown. There is also discussion of Shane Walsh's potential transfer to Dublin and the divide between urban and rural GAA club structures.
This week, we talk with Mike Fayad who is currently the GM at Park City's Finest Restaurant, Hearth and Hill. Being in the Ohio wine distribution game, I did not realize how difficult Utah's were well now we find out in the fun and educational episode of the Cork & Taylor Wine Podcast.Don't forget to Subscribe, Rate and Review! Please please It only takes a few minutes and helps me/the show grow. The more subscribers, reviews and rates helps us to get discovered! Also, follow us on our Facebook @corkandtaylor and Instagram accounts @corkandtaylorpodcast.Also, Please consider supporting the show as it would be appreciated. This helps me offset expenses to continue to run and grow the Cork & Taylor Wine Podcast. Thanks! Lukehttps://www.patreon.com/corkandtaylor
The boys review S1 E14 "Rebel Resolve" and things are heating up for the Ghost crew. Also in this episode, CloneCastanova Devan is really pulling out all the stops with his latest Cameo video that he has gifted the boys as Ezra Bridger himself makes an appearance on the pod! The boys also do their high commentary for The Crystal Crisis Part 2 at the end of this weeks episode. Reach out to us at firstname.lastname@example.org Follow us on Instagram/twitter/TikTok @clonecastpod Leave a 5 star review on Apple Podcasts or your podcast platform of choice! Join us on the Discord! DM us on Twitter for an invite Check out our Podcast network @podawans on twitter Check out CloneCastanova Moe's Rogue One Merch: https://www.shopsunshineseekers.com/ The Amidala Initiative: https://www.gofundme.com/f/the-amidala-initiative-for-equality-texas You have your mission, CloneCastanovas!
RAPTORS: Armoni Brooks has been waived. It seems like there are three roster spots up for grabs between Juancho, Svi, Champagnie, Banton and Wilson. Which of these guys are gonna snag those three spots? Numbers, numbers, numbers. There are only so many touches. Which of the starters will average more points next season than last season, and which will average less? NBA: Our guest, Alan, wants to be Byron Scott in Winning Time. We all go through our basketball lookalikes and discuss who we'd like to play in a movie or TV show. Bill Russell, the father of NBA defence, winning legend and an incredible activist, passed away at 88. Is there a current player in the NBA that reminds you of Bill's body of work? Special guests on the pod: Alan Shane Lewis and Ned Petrie! Creative Commons licensing credits for each episode can be found here. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Wine is a product of nature, human intervention, chemistry, and it's subject to many outside influences – storage, transport, handling – that can do a number on what's inside the bottle. In this episode, we cover the main things that could go wrong with wine, how they got there, and what to do about it (where possible)! Photo: Pixabay Shout out to Jamie Goode, the outstanding scientist and wine writer who makes so many complex science concepts so easy to understand. Here is the link to his book, “The Science of Wine from Vine to Glass,” from which some of the reference materials for the pod were taken. Also to “Sotheby's Wine Encyclopedia,” who (always with the humor of Tom Stevenson) brings up a number of very real faults that a lot of the mainstream wine press forget to mention (sauerkraut, anyone?). Other sources are below! Here are the show notes: We start with defining what a flaw is in a wine, versus a taint, as defined by Jamie Goode. Then we talk about just plain old sucky wine. Flaw v Taint: Flaw is endemic to the wine, it happened in winemaking or vineyard Taint is from outside winemaking, like from packaging or from the winery We discuss the Japanese concept that talks about how small flaws can accentuate beauty (it is called Wabi-Sabi, the art of imperfection). Not all technical flaws are bad! NOT FLAWS: Next we tackle things that need to be dealt with, but aren't flaws or taints: Sediment: What is it? Tannin chains combining and falling out of solution. Looks like your coffee filter threw up or there are brown flakes in the wine. What do you do? Decant, get a filter Sediment on a glass from Canva Images Cork floating in your wine: What is it? User error or an old cork. If you break the cork when you take it out, it may drop some flakes into the wine. If it's an old cork, this is even more likely! What do you do? Fish it out with you finger, a spoon, or get a filter Film/oily looking stuff on the surface: What is it? Most likely it's dishwashing soap residue from either glasses or decanter What do you do? Clean your glasses of the residue, send the glass back if you're in a restaurant. At home, warm water is often good enough to clean wine glasses as long as you have a good brush Bubblegum, pear drop, nail-polish like aromas: What is it? These aromas come from carbonic maceration, a red winemaking technique where the winemaker ferments the grapes with no oxygen or yeast. Instead they use carbon dioxide to promote the conversion of sugar and malic acid to alcohol. Byproducts of this process are these aromas, and more to boot. Overly cool fermentations can also cause these types of aromas. What do you do? If you hate this, chuck the bottle or give it away and remember you don't like wines made with carbonic maceration. Never buy Beaujolais Nouveau! Tartrate crystals: What is it? Crystals appear either on the side of the cork that was in contact with the wine or, often, at the bottom of the glass in white wines. Tartaric acid was not fined, filtered or stabilized out so tartaric acid crystals formed and the wine cleaned itself up naturally! What do you do? Dare I say it again? Get a filter and get them out if they are in your wine. If they are on the cork, admire how pretty they are and enjoy the wine. Earthiness, green pepper notes: What is it? Just normal wine flavors. The earthiness could be from terroir or it could be the grape. Green pepper is from a compound called methoxypyrazine that is common in Cabernet Sauvignon and its parents, Cabernet Franc and Sauvignon Blanc What do you do? If you love it, drink wines with those profiles. If not, there are plenty of wines without these characteristics Before getting into the major faults, I discuss one that is on the line: Cloudy/Hazy wine: If it's not sediment causing the problem, it could be protein. It may settle out or it may just be part of the wine. Natural wines and unfiltered wines have haze often. Just proceed with caution if you see it. It could be fine or indicate a flaw to come. Then we hit the hard-core flaws 1. Cork taint What is it? It comes across as musty, wet dog, wet wool, cardboard or, at lower levels, as a wine with acidity and bitterness but no fruit flavor. It is caused by a molecule called TCA, which lives in the pockets of corks but also barrels, cardboard, wood cases, and corks (so yes, screw cap wines can have taint!) What do you do? About 1-3 bottles in 100 have TCA taint, since cork is better chosen and sanitized now. People also use cork alternatives – plastic corks, screw caps, etc, but event those aren't foolproof. If you get a corked wine, return it. There's no fixing it (although occasionally if the wine is just musty, a good swirl and some time will bring it back) Photo: Pexels 2. Oxidation What is it? When too much oxygen enters the wine in production, bottling, or storage (the cork or screw cap wasn't affixed properly), the wine can be exposed to too much oxygen. Oxygen is important to making a wine taste great when it's in your glass but if it has too much oxygen before you are ready to drink it, it can make white wines a little brown/tawny, reds a little orange/brown. They will have Sherry-like notes, which shouldn't be there and they will acquire nutty, smelly caramel notes in reds or, if it occurs with Volatile Acidity – vinegar notes. Oxidized wine can also be flat in flavor and aroma What do you do? If it tastes ok to you, drink it! It won't get better so if you hate it and it's oxidized, bring it back 3. Volatile acidity (VA) What is it? When acetic acid or lactic bacteria is present on the grapes or in the winemaking and has these substances have sufficient oxygen to grow, the wine will taste like vinegar, or nail polish remover. At low levels, VA can present savory and sweet notes that taste good, but at high levels the wine is undrinkable. What do you do? Bring it back for an exchange or refund 5. Reduction/sulfur issues What is it? If you make wine in a reductive fashion – with very little oxygen and utilize too much sulfur, things can go wrong. Yeast make volatile sulfur compounds and things go bad quickly. Hopefully the winemaker catches it before bottling. If not, your wine will smell like burnt rubber, skunk, onion, garlic, rotten eggs, and smelly drains. These are ethyl mercaptans and they are so gross. What do you do? If any of the above listed smells are in your wine, return it. There is one related thing, however, that may be ok: the smell of matchstick or flint. You may find those aromas in wines that have been made in a reductive fashion. If you swirl or aerate the wine, it will blow off. If your wine has a struck match aroma, rather than a burnt one, give it a few minutes before you issue a verdict and return it. Reductive wines can smell like skunk! Photo: Pixabay 5. Maderized wine What is it? The wine has been cooked from poor storage or transport. Often these wines are also oxidized (bonus!). They taste like stewed fruit, burnt caramel, and jam. If you look at cork you may see wine leaking out, and when you remove the cork, there is often wine up and down the sides What do you do? The wine is toast. You can't save it, so return it. 6. Bubbles in a still wine: What is it? Carbon dioxide has infiltrated the wine. It could be added for texture and style fizz like in Vinho Verde, some Austrian and German wines. OR, and this is the flaw, the wine was bottles with too much residual sugar after fermentation, and yeast were still alive. That fizz is an unplanned secondary fermentation happening in the bottle: re-fermentation has started What do you do? If it's intentional, it's great. You can swirl to get the bubbles out and that sometimes works if you don't like seeing bubbles (or you can just make peace with them)! If it's frothy from secondary fermentation – it's spoiled, bring it back to the shop. 7. Lightstrike What is it? Ultraviolet (UV) and blue rays from artificial lights and the sun break up amino acids in wine and cause it to stink like cabbage, cauliflower, farmyard/poo skunk, and cardboard. This fault happens most often with whites and wine in clear bottles. According to San Francisco retailer J.J. Buckley, clear bottles block only 10% of light, amber bottles block 90% of light, and green bottles block 50% of light. That means whites and rosés in clear bottles are especially susceptible. What do you do? The bottle is ruined, return it Cabbage smelling wine is often from Lightstrike Photo: Pixabay 8. Brettanomyces: What is it? Metabolites produced by yeast called Brettanomyces bruxellensis – (shortened to brett in wine parlance), wait around until AFTER fermentation, then they consume the residual sugar saccharomyces cerevisiae (normal yeast) have left. The byproducts are flavor chemicals that can lead to manure, horse saddle, band aid, medicinal, and metallic notes. This happens mostly in red wines, as white wines have acidity to protect them. What do you do? How you view the wine is really based on taste. Flavors vary based on the strain of brett, and the level of it in the wine. At low levels it adds gaminess, earthiness, spice, and savory notes to the wine. It can be hard to pinpoint in a wine. If you like these types of flavors, you likely enjoy brett. If not, stick with more New World wines from larger wineries, as they really try to eliminate all traces of the metabolite! 9. Mousy What is it? In wines without sulfite protection, mainly natural wines these days, the wine has a few molecules that smell like a mouse or mouse pee. The wine can seem fine when you open it but then the aroma and flavor can appear as the wine is in the glass. Often it just stinks right from the get-go What do you do? Sensitivity varies. Some people hate it, some are ok with it. Some can really detect it, others don't notice it. Again, it's down to personal choice whether or not you return the wine for the flaw or accept and like it. 10. Smoke taint Fires in California have caused smoke taint. Photo: Unsplash What is it? A direct result of nearby wildfires. According to Australian research, grapes are most susceptible to smoke, ash, ashtray, singed, and cured meat notes if fires are near the grapes from the period after veraison (when grapes change color, the last stage of ripening) through harvest. Flavor compounds permeate the skins, especially and the result is red wines that are nearly impossible to save. Whites from wildfire vintages are usually ok, as there is no skin contact necessary and the pulp is protected by the skins, but red wines can't be fixed without affecting wine quality, for now. What do you do? For now, there is no solution to smoke taint. If you see a wine is from a vintage and an area that had wildfires, caveat emptor. Some wineries will release a wine even if it's like choking on an ashtray. Better to stick with whites from the area, if you can. _______________________________ Other stuff not always on the taint list! Soapiness: Happens when acids produced by yeast are like salts: Caprylic acid salt (decanoic acid), and leave a soapy taste especially in white wines. They smell like soap but are fruitier. This note is common in high-alcohol wines. (Source: the "Le Nez Du Vin" wine faults kit and Sotheby's Wine Encyclopedia). Like everything, a small amount is tolerable, a larger amount is a fault (and of course, make sure that soapiness isn't from actual soap, as previously mentioned) Soapiness is a fault in a wine! Cheese: If it's subtle or in an old Riesling, cheese notes are usually good and integrate with the wine's flavors. If it's more like stinky cheese, it's from ethyl butryrate and the wine is done: Take it back Geranium notes in sweet wines are from sorbic acid or the degradation of geraniol aromas. It is considered a flaw, as are the phenol off-flavors of Carnation notes. Whether or not you like the wine is a matter of taste, but in high concentrations, it is gross and a flaw. Sauerkraut notes are a bridge too far beyond sour milk or sour cream and are from too much bacteria in the malolactic fermentation. Yuck! This is a definite return to the shop! This is by no means a total and complete list, but we did the best we can and hopefully it will help you ID what is a flawed or tainted wine and what is just a wine that is poorly made and bad. _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes