Podcasts about Cornmeal

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Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind! I'm your host, Chef Walter Potenza. Today's episode is about Unearthing the Cornmeal Heritage of Rhode Island Rhode Island is renowned for its coastal charm and vibrant cultural heritage, including a rich culinary history often overlooked nationally but with respectability here in New England. The state's gastronomic traditions have deep roots, and exploring them is essential to start with their well-known Cornmeal and its role in the lives of the locals through time. The history of Cornmeal in our state begins with the indigenous peoples who inhabited the region long before the arrival of European settlers. The Narragansett and Wampanoag tribes were the primary inhabitants of the territory, and they were already cultivating corn or maize when the first European explorers set foot on these shores. At that time, Cornmeal, a versatile ingredient used to make various dishes like cornbread and porridge, was a staple in their diet. With the arrival of English settlers in the 17th century, Cornmeal played a critical role in sustaining the colony. The settlers adopted the indigenous culinary traditions, incorporating the available ingredients into their diets. Among their favorite was cornbread, often baked in simple brick ovens, which became a staple in many households. In addition, recipes like johnnycakes and hasty pudding became common, reflecting the influence of corn in the region's cuisine. Rhode Island played a prominent role in the triangular trade that transported enslaved Africans to America during the 18th and 19th centuries, and the consumption of Cornmeal was an essential component of the enslaved Africans' diet. As a result of the connections established through the slave trade, Cornmeal continued to be integral to the culinary traditions of the ocean state. Furthermore, the Industrial Revolution in the 19th century brought about significant changes to Rhode Island's landscape, and the state's culinary traditions evolved accordingly. With the advent of milling technology, Cornmeal became more readily available, increasing its popularity. At the same time, new mills across the state began producing Cornmeal, thus making it more accessible to a broader population, even in nearby states. It began a new transformation that became further ingrained in the local culinary culture. In the 1930s, the Great Depression presented economic challenges for many Rhode Islanders, leading to a resurgence in the consumption of Cornmeal. The product was a cost-effective means of providing nourishing meals for families during difficult times. Familiar dishes such as cornpone and corn dodgers were regularly prepared, and the modest yet nutritious meal played a significant role in alleviating hunger and hardship. As the local and sustainable food movement gains momentum, many Rhode Islanders embrace artisanal and locally sourced Cornmeal. Small-scale mills and farms are producing high-quality, stone-ground Cornmeal that celebrates the heritage and flavor of this humble ingredient. These efforts preserve the past's culinary traditions and support the state's agriculture and local economy. In conclusion, Cornmeal's historical and culinary significance in Rhode Island's food culture is undeniable. The state's vibrant food culture continues to celebrate this humble ingredient, showcasing its unique taste and texture in iconic dishes like johnnycakes and several others. For all details, recipes, and news, please follow the links on the show notes. EAT WELL AND STAY SAFE! ⁠More podcasts Here⁠ Follow the ⁠Flavors + Knowledge Magazine --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

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Hola mi gente, welcome to the  “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. Last episode, Renata and I touched on the importance of a balanced diet and food from the source minus the preservatives. Keep in mind, It's good to live a little and have some pork chops and chicharrones. I mean, who doesn't like a good chuleta? I know I do. There's nothing wrong with some fried food. All in moderation. We also left you dreaming of arepas. Whether you like to have them filled with chicken, cheese, meat and of course aguacate. It's all good. On the menu for this episode we got platanos, gallo pinto, arroz, arina y huevos frito. Plantains, rice and beans, cornmeal and fried eggs. Mmmm. Hay hambre mi gente. You will here audio clips featuring Creative Director of Somos Arte, Graphic Novelist, Philanthropist, Creator of La Borinqueña, Edgardo Miranda-Rodriguez: Co-Founder of Sanguich de Miami, Daniel Figueredo, and Founder of Mozaic Strategies, Carolina Espinal.  There's a lot to unpack here mi gente, so cojelo con take it easy. One bite at a time with your favorite beverage. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Tune in next week. Aguacate!   Siempre Pa'lante! Always Forward - https://linktr.ee/sp.alwaysforward  CONNECT WITH CO-HOST Renata Sampaio - Renaissance Woman, IG - https://www.instagram.com/renatabhny/  NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, Edgardo Miranda-Rodriguez, Somos Arte, La Boriqueña, Platanos, Maduros, Verde, Plantains, Impossible Meat, Vegan, Canoas de Cacique, Mofongo, Sancocho, Tostones, Korean/Puerto Rican family, Koricuas, Jones Act, San Lorenzo, Plantation, Cut down Platano trees, Machete, Colony of U.S., Plantain Chips, Ceviche, Charitas, Chicharitas, Mariquitas, Chifle, Mighty Mirandas, Daniel Figueredo, Sanguich de Miami, Arroz, Arina, Huevo, Rice, Cormeal, Egg, Yuca, Cassava, Yuca leaves, Yuca flour, Farina, Cereal Grains, Vegetables, Tapioca, Democratic ingredient, Gallo Pinto, Nicaraguan breakfast, Huevos Frito, Queso, Cuajada, Aguacate, Rice, Beans, Fried eggs, Cheese, Sweet Plantains, Avocado, Ismael Rivera, Maelo, El Sonero Mayor, Cuba, Brasil, Brazil, Puerto Rico, Nicaragua, Mexico, El Barrio, New York, New Jersey, Ancestors  ORIGINS, FUN FACTS AND VARIETIES Platanos/Plantains https://www.theplantaincouncil.com/about-the-plantain https://www.nutritiousfruit.com/plantain.html https://www.thekitchn.com/what-are-plantains-23509985  https://www.caribbeangreenliving.com/the-different-types-of-plantains-what-to-know-and-how-to-use-them/  Gallo Pinto https://theculturetrip.com/central-america/costa-rica/articles/costa-rica-vs-nicaragua-who-really-invented-gallo-pinto  https://www.seriouseats.com/gallopinto-nicaraguan-rice-and-beans-recipe  https://travelnoire.com/gallo-pinto-costa-rica-nicaraguas-national-dish  Arroz, Huevo, Harina https://www.laylita.com/recipes/arroz-con-huevo-or-rice-with-egg/  https://www.cook2eatwell.com/arroz-con-huevo-frito/  https://lelitascubankitchen.com/recipes/f/harina-de-maiz-criolla-cuban-cornmeal?fs=e&s=cl  Yuca https://www.tastingtable.com/1231206/everything-you-need-to-know-about-yuca/  https://yummyaddiction.com/yuca-recipes-cassava/ https://www.yummly.com/recipes/healthy-yucca --- Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support

The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of Northern Italian (to a lesser extent, the Central Italian one, e.g. Tuscany), Swiss, Southern French, Slovenian cuisine and, due to Italian settlers, the Latin American one. It is often mistaken for the Slovene-Croatian food named žganci.[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition

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A bold and beautiful book full of bright photographs, this one certainly caught our attention — but how is it to cook from? We take on this chef-written cookbook and share our victories and our fails from it. Resources mentioned in this episode: Amá: A Modern Tex-Mex Kitchen Bar Amá Recipes mentioned in this episode: Albondigas with tomatillo salsa (page 86) Borracho beans (page 145) Cowboy Beans (Hello, My name is Tasty) Huevos rancheros (page 52) Refried borracho beans (page 147) Borracho bean dip (page 208) Queso (page 185) Turkey chili (page 176) Cornmeal pancakes with maple-molasses syrup (page 75) Mom's rice (page 148) Mom's green enchiladas (page 93) Chicken and chile tortilla soup (page 83) The Nacho (page 220) Tex-Leches chocolate coconut cake (page 259) Cinnamon fennel conchas (page 248) Sopapillas (page 246) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 3/22/2023): Provisions, by Michelle and Suzanne Rousseau

Miss Kay had set to work on multiple baking projects with her granddaughters when they suddenly realized an entire bowl of egg whites were whisked away to an unknown location. Phil discusses the list of ingredients he likes to incorporate into his cornmeal dressing for the holidays. Jase jokes about Phil sleeping in the duck blind, and Phil sees Blue for the first time in a whole year! And Al talks about how men think God set up a system to condemn men rather than to save them. Visit https://Keeps.com/door and get 50% off your first purchase of hair loss treatment Visit https://CrowdHealth.com and use promo code: UNASHAMED to get your first 6 months for $99 per month Visit https://FaithfulCounseling.com/Unashamed and get 10% off your first month Visit https://CovEyes.com/PHIL and get a free 30 day trial with the promo code: PHIL - Learn more about your ad choices. Visit megaphone.fm/adchoices

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Welcome back mi gente to “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. I hope you got your plate ready for another serving of some delicious food. This week's specials include Arepas, Rice, Steak, Ensalada y Arroz con leche. Cojelo con take it easy and enjoy the Aguacate Chronicles. Arepas y Arroz con Leche con un cafecito. Now that's what I'm talking about. I hope you enjoyed this episode as much as I did. Mi gente, I need a favor, un favorcito. Take it a step further and show some love. Rate, review, follow, subscribe, like and share. 5-star ratings and a kind review go a long way. Gracias. Special thanks to all my Season 1 guests featured on this week's show. Lili Gil Valletta, Estuardo Rodriguez, Miss Lushy y Daso El Afro Caribeño. Don't forget to check the show notes for more information about the episode. Gracias to Santiago Ramones on the edit and DJ Andre Jones of Stat10 productions for helping with the intro. Tune in next week and remember it's all about the Aguacate! Gracias for listening. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Aguacate! https://linktr.ee/sp.alwaysforward CONNECT WITH CO-HOST Daso El Afro Caribeño CEO, Dekora Digital, Piragua Artspace and Brand Website | Linktree | Instagram | Twitter | Facebook | YouTube | LinkedIn NOTABLE MENTIONS National Museum of the American Latino, Cien+, Arepas, Masa Pan, Cornmeal, Queens, Jackson Heights, Colombia, Dos Croquetas, Sorullitos de Maiz, Peru, Bandera Latina - Arroz, Habichuela y Carne, Latina Flag - Rice, Beans and Meat, Aguacate, Avocado, Bistec, Steak, Salad, Arroz Con Leche, Rice Pudding, 305, Miami, Chile, Nicaragua, Arroz con Leche Song, Farina, Caridad Restaurant, New Year Special, Caldo Gallego, Galician Broth, Sopa de Lentejas, Lentil Soup, Sopa de Caritas, Black-Eyed Pea Soup, Vegan Burgers, Black Bean and Sweet Potato Burger, Vegetarian, Vegan ORIGINS, FUN FACTS AND VARIETIES Arepas https://www.colombia.co/en/colombia-culture/gastronomy/colombian-corn-cakes-and-the-places-they-come-from/#:~:text=The%20history%20of%20corn%20cakes,of%20corn%20cakes%20in%20Colombia. Rice https://littleexplorerbigworld.wordpress.com/2020/05/02/the-history-of-rice-culture-recipes/ Arroz con Leche (Rice Pudding) https://remezcla.com/culture/arroz-con-leche-feminist/ --- Support this podcast: https://anchor.fm/spalwaysforward/support

In this week's episode, we spotlight a South African breed of chicken - the Potchefsfroom Koekoek. We chat with Dr. John Moyle, Poultry Specialist with the University of Maryland's Extension Service, share our recipe for Blueberry Cornmeal Coffee Cake, and provide some retail therapy with Pennsbury Pottery's vintage chickens.Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/University of Maryland Extension - Poultryhttps://extension.umd.edu/programs/agriculture-food-systems/program-areas/animal-science/poultryRoosty's - view the full range of Roosty's products on Amazonhttps://amzn.to/3yMDJxEBlueberry Cornmeal Coffee Cakehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/blueberry-cornmeal-coffee-cake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Dear students and listeners, Please find this special episode regarding some food vocabulary used in our June's festival. If you have any question, the words are spelled below: 1. Rice pudding; 2. Brazilian corn pudding; 3. Candy apple; 4. Cotton candy; 5. Cornmeal cake; 6. Sweetcorn cake;

Do you have a rice cooker? Did you know you can use it for more than just rice? Meal prep expert Allison Schaaf shares 3 ways she uses her rice cooker. Rice cookers make cooking rice so easy - no more burning rice! - but they're also useful for so much more. Here are 3 of my favorite ways to use my rice cooker, beyond rice! What can you cook in a rice cooker? Quinoa: Other grains like quinoa cook really well in the rice cooker too! The best part is it's totally hands-off. Polenta or Grits: The texture will be a little different without the constant stirring you do with stovetop polenta but it's still good and SO much easier! Oatmeal: One of my favorite breakfasts is pumpkin oats (pumpkin + oats + dried fruit & cinnamon). I've started cooking both regular and steel cut oats (pre-soaked) in my rice cooker and they turn out delicious! Bonus - The rice cooker is also great for warming up leftover rice! I just store it in the rice cooker bowl and reheat it with a bit of water. Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/ Get your FREE mealplan at PrepDish.com/podcast OR text the word mealprep to 33777 Resources mentioned in this podcast: Get your free trial at prepdish.com/mpm for two weeks of free meal plans! How to Make Polenta with Cornmeal: https://prepdish.com/recipes/how-to-make-polenta/ My Rice Cooker: https://www.amazon.com/Aroma-Simply-Stainless-Uncooked-Cooked/dp/B007TNXYYA/ref=sr_1_5?crid=28C6CI1C18T7Y&keywords=simple%2Brice%2Bcooker&qid=1647359438&sprefix=simple%2Brice%2Bcooker%2Caps%2C133&sr=8-5&th=1  

The guys sat down with , TV's budding new star on Here's what they learned; What you eat is who you are? Who is on Sheri's show? , , , just to name a few. Why, because a food show should be useful. Sheri is a living legend, tune into the episode and you will know. Support our Sponsors: The official Vodka of the NC F&B Podcast: , all the taste without the bite!  Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Drink !  and turn your home into a haven! Visit  Think Differently About Dessert Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact:  or  

Frying tilapia fillets with cornmeal is an easy, healthy and tasty way to prepare this popular seafood. Tilapia is a mild white fish with firm flesh that cooks quickly and has a mild flavor. The cornmeal helps. View detail how to fry tilapia fillets with cornmeal

In this interview, Hardcover Cook founder, Monique Llamas, gives listeners a peek inside the summer baking box, which features the cookbook Bread Toast Crumbs by Alexandra Stafford. With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn't just about baking bread– it's about what to do with the slices and heels and nubs from those many loaves you'll bake.After you master the famous peasant bread, you'll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You'll enjoy bread's usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you'll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you'll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies.Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016  The Hardcover cook baking box includes grain from Hayden Flour Mills, and in this episode Monique interviews Emma Zimmerman of Hayden Flour Mills to find out more about the mill, the flour and products it produces and why just a half a cup of "real flour" can be a life changing baking experience.  Bread Toast Crumbs Box - https://www.hardcovercook.com/products/bread-toast-crumbs-cookbook-pantry-essentialsAlexandra's Kitchen - https://alexandracooks.com/Video to her Master No-Knead Peasant Bread Recipe - https://www.youtube.com/watch?v=tGILaYd-2OoHayden Flour Mills - https://www.haydenflourmills.com/

Author of "The Discerning Eye," Carol Orange and Southwestern Cooking Expert Melissa Guerra join Maria to discuss August's upcoming celebrations. Maria also provides a great recipe for cornmeal cookies you won't want to miss! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

Today's guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He's also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You'll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety.  What we covered in this episode Choosing to open a restaurant during the pandemic (3:04) Why it always comes back to comfort food (5:23) Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10) Writing a cookbook focused on the pursuit of flavor (9:12) Balancing the peaks and valleys in every meal (11:24) Chef Dan Kluger advises to build a comprehensive pantry (16:28) The importance of basic technique (19:07) Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34) The conversation that the pandemic finally opened up (29:42) Chef Dan Kluger' sources of creative inspiration (31:04) Building on creativity with spices (33:01) Seeking simplicity (33:37) The perfect summer salad to try at home (35:08) Series of rapid-fire questions Kluger's food tour of Manhattan (36:40) Link to the podcast episode on Apple Podcast  Links to other episodes in New York Interview with Chef Silvia Barban Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther Conversation with Chef David Burke Interview with Chef Bryce Shuman Interview with Chef Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desolin from the Brandy Library #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Dan kluger and flavors unknown Cornmeal crusted skate at Loring Place Baked ricotta at Loring Place Grandma style pan pizza Roasted asparagus at Loring Place Wood grilled broccoli salad Sugar snap peas by Chef Dan Kluger Asparagus “fries” by Chef Dan Kluger Click to tweet I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table. Click To Tweet I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level. Click To Tweet Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly. Click To Tweet Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning. Click To Tweet Social media Loring Place Instagram Facebook Twitter Social media Chef Dan Kluger Instagram Twitter Facebook Links mentioned in this episode Dan Kluger website Loring Place restaurant Penny Ridge restaurant Washington Squares Pizza "Chasing Flavor" Cookbook

The gardening with Joey and Holly Radio Show heard weekly March - Oct our 2021 anonymous Survey Garden survey https://docs.google.com/forms/d/11zLBO6dluGFLbLYqDUw6C3GA88Co39xbOCbOiUy7hVc/edit?gxids=7628 Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment four Joey and Holly answer gardener's questions Q: Our neighbors shared some cow manure that they got from a local farmer. It doesn't appear to be what they call green. I'm just thinking maybe adding over the top of our soil and tilling it in now. We won't plant until near the end of May. Some articles say to be really careful with manure, so just worry if it's a good idea to use - don't want to burn up our plants? My other question is when using Cornmeal for Tomatoes, do you add to the bottom of hole when planting or sprinkle on top of soil around the plant? A: That manure could possibly burn your plants and it looks still too fresh, you could put it in a pile and let it break down over summer and add it in the fall or wait til next spring. It seems too risky right now. Cornmeal you just sprinkle around the base of the plants once its planted. On top of the soil. The companies that make the show possible Proplugger of https://proplugger.com/ Rootmaker of https://myrootmaker.com/ Us coupon code Radio21 at checkout and save 15% of your order Chapin Manufacturing Inc. of https://chapinmfg.com/ Pomona pectin of https://pomonapectin.com/ Iv organics of https://ivorganics.com/ Dr. JimZ of https://drjimz.com/ Seed Savers Exchange of https://www.seedsavers.org/ Waterhoop of https://waterhoop.com/ Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Happy leaf led of https://happyleafled.com/ Dripworks of https://www.dripworks.com/ Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your order Blue ribbon organics http://blueribbonorganics.com/ Chip Drop of https://getchipdrop.com/ Walton's Inc of https://www.waltonsinc.com/ Tree Diaper of http://www.treediaper.com/ Janie's Mill of https://www.janiesmill.com/ Nature's Lawn and Garden Inc of https://www.natureslawn.com/gardentalk can get 10% off on Aerify Plus by using this link Simply Earth of https://simplyearth.com/ Quick Snap Sprinklers of https://www.quick-snap.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/ Bloomin easy plants of https://bloomineasyplants.com/ Tiger Torch of https://www.tigertorchltd.com/ Seedlinked of https://www.seedlinked.com/ Iron Wood Tool Company of https://www.ironwoodtools.com/ Natural green products of https://www.natgreenproducts.com/ EZ Step Products of https://ezstepproducts.com/ Rinsekit Of https://rinsekit.com/ Rincon Vitova of https://www.rinconvitova.com/ Wild Delight of https://www.wilddelight.com/ Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formula Soul brew kombucha of https://mysoulbrew.com/ Rescue of https://rescue.com/ Yard Glider of https://yardglider.com/ Piper and leaf of https://tinyurl.com/44rzt5sj Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturdays 7-8 AM CST Replay Saturdays 7-8 PM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST Replay Sundays 5-6 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 1-2 PM MST https://tunein.com/radio/KYAH-540-s34223/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://onlineradiobox.com/us/wogo/ Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Saturdays 6-7 AM replay Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST bonus play Saturdays 2-3 PM CST (when twins baseball is not on) https://wnax.com/ Heard on WMBS 590 AM & 101.1 FM Uniontown/Pittsburgh/Morgantown PA. Saturday 6-7 AM EST replay Mondays 6-7 PM https://www.radio.net/s/wmbshttps://www.radio.net/s/wmbs Heard on KHNC 1360 AM Johnstown/Denver, CO Cheyenne, WY Saturdays 7-8 AM MST Replay Sundays 5-6 PM MST https://1360khnc.com/

The gardening with Joey and Holly Radio Show heard weekly March - Oct our 2021 anonymous Survey Garden survey https://docs.google.com/forms/d/11zLBO6dluGFLbLYqDUw6C3GA88Co39xbOCbOiUy7hVc/edit?gxids=7628 Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly talk on how you can grow in small spaces (small space gardening) Sunny spot for the most part What will you grow in? Grow bags rootmaker Radio21 to save 15% Other types of containers size matters. You can not grow everything Compact varieties: plant names that have terms like patio, pixie, tiny, baby, or dwarf Companion planting Square foot gardening Vertical gardening Succession planting: Window gardening (herbs) tiny tim tomatoes A single full size cherry tomato plant can produce 200 tomatoes in a season, tiny time 80 pulse grape tomatoes In segment two Joey and Holly provide tips on how you can grow better cucumbers Cucumber growing tips Pickling or slicing variety? Full sun - 8 plus hours a day Plant them 2 weeks after last average frost date 1 square foot per cucumber plant Use a trellis - keeps them from rotting, easier to see to harvest Help pollinate - touch middle of first set of flowers Keep watered consistently - mulch - you may have to water daily during peak of summer Use all purpose fertilizer 4 weeks after planting To prevent cucumber beetle - cover young plants with lightweight row covers until they begin flowering and use crop rotation -pick off beetles - use yellow sticky traps Harvest often In segment three Joey and Holly welcome their guest. Wei Zhang is a polymer scientist, engineer, and an entrepreneur with focuses on specialty coatings and green technologies. He is the co-founder of Zynnovation - which is the company that invented Tree Diaper. 1. What is a tree diaper - how does it work? Why should people use it? 2. If you're wanting to incorporate trees into your landscape, what are some things to know before you just plant a tree and do your "good deed" for the environment? 3. What should the average gardener do about their own moisture retention capabilities? If they feel their soil is too porous, what can they do to improve it? 4. What is green infrastructure? How can someone implement that in their garden or in their backyard? 5. How can people find out more about tree diaper? In segment four Joey and Holly answer gardener's questions Q: Our neighbors shared some cow manure that they got from a local farmer. It doesn't appear to be what they call green. I'm just thinking maybe adding over the top of our soil and tilling it in now. We won't plant until near the end of May. Some articles say to be really careful with manure, so just worry if it's a good idea to use - don't want to burn up our plants? My other question is when using Cornmeal for Tomatoes, do you add to the bottom of hole when planting or sprinkle on top of soil around the plant? A: That manure could possibly burn your plants and it looks still too fresh, you could put it in a pile and let it break down over summer and add it in the fall or wait til next spring. It seems too risky right now. Cornmeal you just sprinkle around the base of the plants once its planted. On top of the soil. The companies that make the show possible Proplugger of https://proplugger.com/ Rootmaker of https://myrootmaker.com/ Us coupon code Radio21 at checkout and save 15% of your order Chapin Manufacturing Inc. of https://chapinmfg.com/ Pomona pectin of https://pomonapectin.com/ Iv organics of https://ivorganics.com/ Dr. JimZ of https://drjimz.com/ Seed Savers Exchange of https://www.seedsavers.org/ Waterhoop of https://waterhoop.com/ Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Happy leaf led of https://happyleafled.com/ Dripworks of https://www.dripworks.com/ Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your order Blue ribbon organics http://blueribbonorganics.com/ Chip Drop of https://getchipdrop.com/ Walton's Inc of https://www.waltonsinc.com/ Tree Diaper of http://www.treediaper.com/ Janie's Mill of https://www.janiesmill.com/ Nature's Lawn and Garden Inc of https://www.natureslawn.com/gardentalk can get 10% off on Aerify Plus by using this link Simply Earth of https://simplyearth.com/ Quick Snap Sprinklers of https://www.quick-snap.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/ Bloomin easy plants of https://bloomineasyplants.com/ Tiger Torch of https://www.tigertorchltd.com/ Seedlinked of https://www.seedlinked.com/ Iron Wood Tool Company of https://www.ironwoodtools.com/ Natural green products of https://www.natgreenproducts.com/ EZ Step Products of https://ezstepproducts.com/ Rinsekit Of https://rinsekit.com/ Rincon Vitova of https://www.rinconvitova.com/ Wild Delight of https://www.wilddelight.com/ Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formula Soul brew kombucha of https://mysoulbrew.com/ Rescue of https://rescue.com/ Yard Glider of https://yardglider.com/ Piper and leaf of https://tinyurl.com/44rzt5sj Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturdays 7-8 AM CST Replay Saturdays 7-8 PM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST Replay Sundays 5-6 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 1-2 PM MST https://tunein.com/radio/KYAH-540-s34223/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://onlineradiobox.com/us/wogo/ Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Saturdays 6-7 AM replay Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST bonus play Saturdays 2-3 PM CST (when twins baseball is not on) https://wnax.com/ Heard on WMBS 590 AM & 101.1 FM Uniontown/Pittsburgh/Morgantown PA. Saturday 6-7 AM EST replay Mondays 6-7 PM https://www.radio.net/s/wmbshttps://www.radio.net/s/wmbs Heard on KHNC 1360 AM Johnstown/Denver, CO Cheyenne, WY Saturdays 7-8 AM MST Replay Sundays 5-6 PM MST https://1360khnc.com/

How delta tamales got here is still a mystery. Some say migrant cotton harvesters from Mexico introduced the Mississippi Delta region to them in the early 1900’s, which made African-American residents start making them too! They are a notable cuisine in the South and today we are diving into these delicious wrapped foods! Great resources on tamale history: “Delta Hot Tamales” by Anne Martin  “A Good Meal is Hard to Find” by Amy C. Evans    If you want to hit a bunch of various establishments, check out the Tamale Trail   Our Delta Blues Episode would be fun to check out if you make the trip through Clarksdale, MS https://apple.co/3d6zeU3   You can order online and have them shipped to you! Scott’s Hot Tamales   CC's Hot Tamales   Loved this copy of Greek Restaurant, Taziki’s Lemon Chicken Soup: https://bit.ly/3rzsQZb   TELL US ABOUT HOW YOU ARE PRACTICING HOSPITALITY during Covid-19. In 90 seconds or less, leave us a voice recording to share what you’ve done or what you’ve seen another do to show hospitality even in a pandemic. Record your message here and we may include in a future episode: https://bit.ly/3q2KjZO   Follow Us @SteelMagnoliasPodcast  

Sicilian bread is easy to make, but it does take a little time because it's a yeast rising bread. However, there is no need to worry as I give exquisite details. In the end, you will be a pro and will have a new recipe to include in your recipe box. Sicilian Bread is a go-to bread in our house. I make it quite often for the family and when we are expecting company. Pair it with a hearty supper such as pasta, stews, or soups for a complete meal. It also makes a nice breakfast bread that you can toast and then add some of your favorite toppings. Ready? Let's begin. Sicilian Bread Recipe By- Heather Earles This recipe makes two loaves. Prep Time: 4 hours Oven Temperature: 400 degrees Fahrenheit Cooking Time: 40 plus minutes depending on stove type Ingredients and measurements: Active Dry Yeast, 1 Tablespoon, or 1 packet.Warm water, 2 1/2 cups.Salt, 1 Tablespoon (I use a little less)Unbleached all-purpose flour, 5 + cups.Olive oil, 1-2 Tablespoons.Lard/shortening, enough to cover the bottom of the pan.Cornmeal, enough to sprinkle on the bottom of a pan. Items needed: loaf pan, 2 or cookie sheet, 1Large bowl, 1Measuring cupsMeasuring spoonsKitchen towelCooling Rack Directions: Take your large bowl and measure 4 1/2 cups of flour into it. Now make a well in the center. In your glass measuring container, add 2 1/2 cups of warm water. If you do not have a measuring container that can hold 2 1/2 cups, use a small glass bowl. Once the water is in the bowl, add your packet or 1 Tablespoon of yeast. Let sit for five minutes. Now add your 1 Tablespoon of salt. If you prefer less salt, use the desired amount. Stir into the yeast mixture until dissolved. When the salt is dissolved, pour the mixture into the center of your flour well. Cover and let sit for fifteen minutes. This is called sponging.When your twenty minutes is up, remove the towel. You should see little bubbles on the top. Start stirring with a fork from the center of the flour and work your way toward the outside until you have a sticky dough. From here, keep adding flour and knead your dough until you have a spongy, not sticky, consistency. In other words, when you press on the dough slightly after kneading it, the dough should spring slightly back.  Add your olive oil on top and roll dough around in it, so the olive oil covers all sides. Place a towel over the top and let rise until dough is double in size. Once it has risen, make a fist and press down in the middle of the dough to deflate it. Place the cover back over the top and let the dough rise again.While the dough is rising, you can prepare your pans or cookie sheet. With your fingers or a paper towel, rub lard or shortening on the bottom, and a little up the sides if using loaf pans. Now, sprinkle your cornmeal or flour on the bottom and tip over pans or cookie sheets to remove any excess. Next, split the dough in half and shape each piece into an oblong form to fit into two loaf pans or on your cookie sheet. Cover one more time and let rise.Once desired height is reached, place the pans into your already heated oven.Set a cup of water or bowl in the oven if you want a chewy crust.Cook for 40 minutes depending on your type of oven or until the bottom is golden and the bread sounds hollow when you flick the top of a loaf with your finger. In the picture, you will see two loaves of finished Sicilian Bread. The first one has nothing on it, while the second I have rubbed a little more olive oil on the top to give it a golden hue. Let finished bread cool on a wire rack and serve with a homemade soup or fresh with a little butter and honey. Enjoy your new recipe, and remember to share it with a friend! Heather EarlesHeather is married to a retired Special Forces Officer, and they live on a sustainable farm with their four children. She is an established author of inspiration,

We talked of stewed chicken and Casablanca Restaurant, and the best way to fry is. Cornmeal, flour, or corn flour?

Lisa talks with the lead prosecutor in the Mueller investigation, Andrew Weissmann, about his new book "Where Law Ends: Inside the Mueller Investigation". Insider information, Robert Mueller, and the Mob! What else could you ask for beside the five things that make Andrew's and Lisa's lives better this week.Lisa Birnbach's 5 Things: 1. Journalism, 2. Artists online, 3. Facetiming with Le Bébé, 4. Cornmeal, 5. Hope.Andrew Weissmann’s 5 Things: 1. The FT weekend edition, 2. Carnegie Hall. 3. V&A Museum, 4. The Adirondacks, 5. The NY Subway5 Things That Make Life Better with Lisa Birnbach is produced in New York City by TheField. The team is Michael Porte, Shpresa Oruci, Kevin Watkins, Boco Haft, and Sam Haft.

On this episode I talk to Dave Burlingame banjo player from Cornmeal and bass player from Terrapin Flyer and 40,000 Headmen and Railheart. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mastro Cherry gives the piece of wood to his friend Geppetto, who takes it to make himself a Marionette that will dance, fence, and turn somersaults In that very instant, a loud knock sounded on the door.　　"Come in," said the carpenter, not having an atom of strength left with which to stand up.　　At the words, the door opened and a dapper little Oldman came in. His name was Geppetto, but to the boys of the neighborhood he was Polendina,[1] on account of the wig he always wore which was just the color of yellow corn.　　[1] Cornmeal mush Geppetto had a very bad temper. Woe to the one who called him Polendina! He became as wild as a beast and no one could soothe him.　　"Good day, Mastro Antonio," said Geppetto. "What are you doing on the floor?" "I am teaching the ants their A B C's." "Good luck to you!" "What brought you here, friend Geppetto?" "My legs. And it may flatter you to know, Mastro Antonio, that I have come to you to beg for a favor." "Here I am, at your service," answered the carpenter, raising himself on to his knees.　　"This morning a fine idea came to me." "Let's hear it." "I thought of making myself a beautiful wooden Marionette. It must be wonderful, one that will be able to dance, fence, and turn somersaults. With it I intend to go around the world, to earn my crust of bread and cup of wine. What do you think of it?" "Bravo, Polendina!" cried the same tiny voice which came from no one knew where.　　On hearing himself called Polendina, Mastro Geppetto turned the color of a red pepper and, facing the carpenter, said to him angrily:　　"Why do you insult me?" "Who is insulting you?" "You called me Polendina." "I did not." "I suppose you think _I_ did! Yet I KNOW it was you." "No!" "Yes!" "No!" "Yes!" And growing angrier each moment, they went from words to blows, and finally began to scratch and bite and slap each other.　　正在这节骨眼，有人笃笃笃敲门。　　“进来”，老木匠说，他连重新站起来的力气也没有了，　　于是木匠铺里进来了一个小老头，他老是老，可老得精神，他的名字叫做杰佩托，可街坊邻居的孩子要想逗他发顿脾气，就叫他的外号“老玉米糊”，他有这么个外号，因为他那头黄色假发活像玉米糊。　　杰佩托脾气挺坏，谁叫他“老玉米糊”就得倒大霉！他一下子凶得像只野兽，谁也没法对付他。　　“您好，安东尼奥师傅。”杰佩托说，“您坐在地上干吗呀？”　　“我吗，我在教蚂蚁做算术哪。”　　“祝您成功！”　　“倒是什么把您给带到我这儿来啦，杰佩托老朋友。”　　“是我的腿把我带来了呗，您知道，安东尼奥师傅，我是来求您给我帮个忙的。”　　“随时乐意为您效劳。”老木匠回答说，跪了起来。　　“今天早晨，我脑子里忽然想出了一个主意。”　　“咱们倒来听听看。”　　“我想亲手给自己做个漂亮的木偶，不是个普通木偶，是个呱呱叫的木偶，会跳舞，会耍剑，还会翻跟头。我要带着这么个木偶周游世界，挣块面包吃吃，混杯酒喝喝。您看怎么样。”　　“好极了，老玉米糊！”还是那个很细很细的声音不却从哪儿叫起来。　　杰佩托这位老朋友一听人家叫他老玉米糊，脸登时气红了，红得像个红辣椒。他向老木匠一下子转过脸来，气呼呼地说：　　“您干吗得罪我，”　　“谁得罪您了，”　　“您叫我老玉米糊！……”　　“我没叫过您老玉米糊。”　　“难道是我叫了吗？我说是您叫了。”　　“我没叫！”　　“您叫了！”　　“我没叫！”　　“您叫了！”　　他们越来越激动，结果从动口到动手，两个打了起来，又抓又咬，像两只猴子似的。

I had some friends stop by for an impromptu pod.  We discussed weight loss, DJs returning to the bars and clubs after Covid19, Angel saving lives, George Floyd, Podcasting in general.If you enjoy the content please feel free to donate.Cash App: $DrerawkaVenmo: DrerawkaPayPal: PayPal.me/DrerawkaApple PayWebsite: AllRawk.com

I had some friends stop by for an impromptu pod. We discussed weight loss, DJs returning to the bars and clubs after Covid19, Angel saving lives, George Floyd, Podcasting in general.If you enjoy the content please feel free to donate.Cash App: $DrerawkaVenmo: DrerawkaPayPal: PayPal.me/DrerawkaApple PayWebsite: AllRawk.com

Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. This module stars a Blueberry Cornmeal Galette, the perfect rustic conclusion to any dinner. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and the delightfully crunchy Bob’s Red Mill Medium Grind Cornmeal. We’re talking to Michele Song of the baking blog Studio Baked to chat about galette crust dos and don’ts, as well as all the ways you can play with the filling to create your own special version. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Blueberry Cornmeal Galette recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Medium Grind Cornmeal Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Michele on Instagram: @studiobakedFollow Bob’s Red Mill on Instagram: @bobsredmill

No Escapin' This Podcast: Episode 50 - 'I've Mastered The Cornmeal Porridge'with Aurie Styla (@AurieStyla)During this time of crisis, Aurie Styla has decided to do regular solo updates to keep content flowing and listeners entertained during self-isolation. The nature of the podcasts has changed, but then so has the nature of the world.Today's Topics:- Daily Updates- The Cornmeal Master- PPE 4 Me- The Furlough Is Long With This One- Sad Death Of Victoria Station WorkerLIKE | SHARE | SUBSCRIBE"Hey guys, thank you for all the support so far. I have a Patreon page that if you wish to donate to, would be extremely helpful. Most entertainers do not have their usual platforms to make a living on, myself being a standup comedian, am not able to work on stage at the moment due to Covid-19. However, I endeavour to keep creating daily content across my platforms for you, and if you do wish to support during this time, every little helps. Thank you in advance, and even if you are simply sharing this podcast, you are helping. Much love! BOOM!Support the show (https://www.patreon.com/user?u=32591875)

On this episode of Alabaster Peaks, we meet with The oldest living man, Archie Cornmeal (Chris LaVigne) And The Amazing... Ron, a Fountain Fairy (Jeremy Natter)! We discuss curses, Lincoln's assassination, and Chocolate Rain!   Join us! www.alabasterpeaks.com Questions? Suggestions? alabasterpeaks@gmail.com Logo By Erin Kanary Music By Matt Polovka and Bradley Hall

This week on the KORE Women podcast, Dr. Summer Watson features Gina Romantini. Gina combines rock 'n roll with the violin creating exhilarating live performances and style unlike any other. She is well-versed in bluegrass to jazz to punk rock. Gina lives in Los Angeles, is a session musician, musical director, and performer. She has played with bands to include ‪The Wallflowers‬, ‪The Jayhawks‬, Cornmeal, ‪Fountains Of Wayne‬, and many others. She recently started the band Circa 62 with a debut album to be released this year. To learn more about Gina, you can follow her on Instagram and Facebook! Thank you for taking the time to listen to the KORE Women podcast and being a part of the KORE Women experience. You can listen to The KORE Women podcast on your favorite podcast directory - Pandora, iHeartRadio, Apple Podcast, Google Podcast, YouTube, Spotify, Stitcher, Podbean, and at: www.KOREWomen.com/podcast. Please leave your comments and reviews about the podcast and check out KORE Women on Instagram, Twitter, and Facebook. You can also learn more about Dr. Summer Watson and KORE Women at: www.korewomen.com

Cornmeal pancakes ½ c all-purpose flour ½ c cornmeal 3 tsp baking powder ½ tsp salt 1 Tbsp sugar ½ c hot water ¼ c milk ¼ c corn oil 1 egg Preheat skillet over medium-low heat. Grease lightly. Mix ingredients well in a medium-sized mixing bowl, then drop spoon batter into the skillet to … Continue reading Cornmeal Pancakes →

Whether you go yellow or white, sweet or savory, grits are a Southern food staple now popping up on menus all over the country. Food writer Erin Byers Murray goes deep in Grits: A Cultural and Culinary Journey Through the Stapl e, talking with growers, millers and chefs to understand the origins and evolution of grits. Along the way, she examines how race, gender and politics simmer in the significance of grits.

Episode 14 of the Ground Shots Podcast.   This episode of the podcast features a conversation with radical visual artist and printmaker Aimee Joyaux who runs Cornmeal Press in Petersburg, Virginia. We recorded this conversation when I visited Aimee in October 2018, before doing a multi-week printmaking residency in her studios. I met Aimee while doing an immersive eight-week artist book, printmaking and papermaking workshop at Penland School of Crafts in North Carolina a few springs ago.       In this conversation with Aimee, we talk about   how Aimee and her partner Alain came across the building they renovated in Petersburg by hand using materials they found at auctions, demo sites and junk sales a little history of Petersburg, Virginia as one of the oldest free black settlements in the so-called U.S. and how it fell into extreme economic decline historically. (I talk more about this as well as discuss the history of native settlements here in episodes #5 with Ryan Pierce and #6 with Tilke Elkins) how Aimee uses her art practice to react to and process racism and privilege in the south navigating race politics in Virginia a critique of capitalism Aimee's various art projects including 'City Lots,' 'The Smile Project,' and 'The Box Project'  how art is under-appreciated in American culture using your best materials now because life is short and fleeting Aimee's thoughts on copying vs. inspiration in art   ******************************* Links:  Aimee's website with photos of and writings on her various projects we discuss: http://www.aimeejoyaux.com/ Aimee's instagram: https://www.instagram.com/aimeejoyaux/ Support the podcast on Patreon to contribute to our grassroots self-funding of this project.  Our Instagram page @goldenberries Join the Ground Shots Podcast Facebook Group to discuss the episodes Subscribe to our newsletter for updates on the Ground Shots Project Theme music: 'Sweat and Splinters' by Mother Marrow Additional music: 'Ghost Waltz' from On Oak and Pine, released October 18, 2007  Christopher Buckingham - Guitars  Brenna Sahatjian - Cello Produced by: Opia Creative        

Carlos Maese & Stephanie Lopez drop by the KUEH 101.5 FM Studio from the Tribal Empowerment Brave Program to talk about integrating athletics into after-school activities, Ft. Night Dancing, and the benefits of positive role models. Hosted by Christopher Gomez

Augie & Clara from the Tribal Empowerment Department Brave Program stop by to talk about the Brave Program, Introducing Chess to Tribal Students & Other activities. Hosted by Christopher Gomez.

Cene Madrigal & Joe Urranga Stop by the KUEH 101.5 FM Studio from the Tribal Empowerment Department Brave Program to discuss Student safety, transportation & upcoming activities. Hosted by Christopher Gomez

Martin Cena from the Tigua Community Development Corporation stops by to talk about the program, financial literacy, small business lending, and other financial literacy topics. Hosted by Christopher Gomez

Elva Silvas & Elsa Rodela drop by KUEH 101.5 FM to talk about the Target Tigua AmeriCorps Volunteer Income Tax Assistance sight that is open January 28, 2019 to April 17, 2019 at 9180 Socorro Rd. B El Paso Texas 79907.

Preview: On the next episode of Marti’s Music Kitchen, we are creating an Orange Earl Grey Pound Cake from inception to deliciousness with Carly Jayne, food stylist and photographer, recipe developer and owner of Love Like Salt. It’s a cooking education, as Carly teaches us how to develop a recipe using formulas. “So the reason why the scale is really important for baking is because…if you sat down and just measured six cups of flour and weighed each cup, each one is going to be different. When it comes to cakes and things where you really need to have accuracy, and you need it to turn out perfectly and consistently, you are only really going to get that with a volume measure.” How has Carly’s passion for showcasing and cooking amazing food develop into a full-time business? What is her connection to the music world – and what the heck is a Food Stylist? Find out on Episode 11 of Marti’s – Music Kitchen on Oregon Music News.com. https://www.lovelikesalt.com/ https://www.instagram.com/lovelikesalt/ http://MartiMendenhall.com http://Instagram.com/MartiMendenhall http://Patreon.com/MartiMendenhall

Have you wondered what all the hype is about gluten-free foods? Is it just for people with Celiac disease, a way to sell books or just trendy? Turns out, there is science behind this food craze and people are getting amazing results from quitting their daily habit of bread, pasta, and muffins. This gluten-free guide is for you! The newly surfaced medical evidence is showing that glutenous grains can be destroying your brain! Even whole grain bread is not the healthy alternative we once thought it was. As a result, eating gluten can be tied to dementia, ADHD, anxiety, chronic headaches, depression, and much more. If you are not sure if gluten is causing you problems, try a 1-week experiment and stop eating it. The real proof is when you add gluten back in and find that you feel tired, foggy, lack of energy or digestive distress. More symptoms of gluten intolerance are rashes (especially in kids) headaches, weight loss, weight gain, intolerance to dairy, heavy PMS symptoms, malabsorption and more. Furthermore, be aware that it may take years to see the effects of gluten on your body. Some people feel fine eating bread and have no desire to give it up until fasting from it.   What is not gluten-free? Gluten is everywhere! Besides the more well-known foods like pizza, pasta, bagels, bread, baked goods, cakes, etc there are many items that have hidden gluten in them. Items like licorice and soy sauce contain gluten. Even more, shampoo, toothpaste, fruit juices or a simple communion wafer can contain gluten. Here are some of the grains and additives that contain gluten: Atta (chapatti flour) Barley (flakes, flour, pearl) Beer, ale, lager Breading and bread stuffing Brewers yeast Bulgur Communion wafers Couscous Croutons Spelt Farro or Faro (also known as spelt)* Graham flour Hydrolyzed wheat protein Kamut Malt, malt extract, malt syrup and malt Flavoring Malt vinegar Malted milk Matzoh, matzoh meal Modified wheat starch Oatmeal, oat bran, oat flour and whole oats Pasta Rye bread and flour Seitan Wheat Bran Wheat starch Soy Sauce Wheat flour Wheat germ Have no fear! There are tons of gluten-free alternatives that are satisfying and taste delicious. Also be aware, many ‘gluten-free' products on the market are loaded with sugar GMO corn, potato starch, and other additives. Stay away from the boxed cookies and crackers. I encourage you to start making your own gluten-free bread and treats so you know exactly what is in them. Here are some ingredients that are gluten-free: Amaranth Arrowroot flour Baking soda Bean flour (can be hard on digestion and high in carbs) Buckwheat Cassava Chickpea flour (can be hard on digestion) Chia, black and white Coconut and Coconut flour (my favorite for cookies, etc.) Corn flour (not recommended) Cornmeal (not recommended) Cornstarch (Masa farina) Dal or Dahl (Legume from India) Flax (ground), gold and brown Irish Moss Paste (creates a gummy texture in gluten-free recipes) Lecithin (use NonGMO) Legumes (whole, cooked beans) Millet Oats* (pure uncontaminated) Psyllium Husk Powder (I use for a glutenous texture in my bread) Quinoa Teff Xanthum gum (not recommended) All of these ingredients can be used to start making your own gluten alternatives. Here are some more ways to give up gluten without feeling deprived: Try Coconut Wraps (we love these) which are made from coconut or try this tortilla recipe. You can also try Nori Sheets. They can be used anywhere you need a wrap or tortilla. Make your own gluten-free scones made with almonds, carrots, and apples or my gluten-free almond bread or cookies. You can also check out gluten-free bagels, bread, and wraps in the freezer section of your health food store. Buy organic, buckwheat granolas or learn to make your own at Pure Joy Culinary Academy. Keep experimenting with recipes but remember that most of the gluten-free flours contain GMO corn, potato starch, tapioca, garbanzo bean flour and other questionable ingredients which may leave you feeling more lethargic than ever. Garbanzo bean flour makes me feel like I swallowed a brick. Above all, ,ake your own food as much as possible and get creative with gluten-free pasta like zoodles (zucchini noodles). Remember that restaurants are famous for adding flour to soups and sauces as a thickener and even veggie burgers can contain gluten. A friend of mine was bed-ridden after having french fries. After checking back with the restaurant, she found that they were coated in white flour before frying to make them crispier. So, keep asking questions, be sure to request gluten-free alternatives and after a while, you won't even miss the wheat and gluten.   Benefits of Going Gluten-Free The primary goal of a gluten-free diet is to free up the body's need to digest gluten which can clear up inflammation, GI issues, brain fog, fatigue, and weight gain. As a result, replacing glutenous grains with prebiotics foods like quinoa and millet can help build the digestive system. Other benefits include (adapted from Fitnessgoat) Reduce stress on the digestive system. Gluten puts a lot of stress on the GI tract as it takes lot's of energy to break down the gluten into usable forms for the body. Plus, most grains (especially in the US) have been contaminated with glyphosates, a harmful chemical used on crops, which lead to an even greater toxin and energy load on the body. As a result of reducing your consumption of gluten, you give your gut time to heal and restore optimal function. Decrease levels of inflammation in the body. Consuming gluten creates inflammation in the GI tract. This inflammation spreads to other parts of the body, impairing optimal function, which could lead to more significant symptoms and illnesses. Strengthen the immune system. The resilience of your immune system is linked to the healthiness of your gut. When it is constantly bombarded by toxins and harmful substances, the immune system is compromised and can leave you vulnerable to diseases. Regulate your blood sugar. By eliminating refined carbs from your diet, your insulin sensitivity will improve and your blood sugar levels will stabilize. Enhance cognitive function. Not many people realize that gluten intolerance symptoms can manifest outside of the gastrointestinal system. A constant lack of focus, grogginess, and inability to be productive could also be symptoms of consuming gluten-containing foods.   What can you do today if you want to try going gluten-free? The best thing to do to find out what is going on in your body is to start a food journal. Write down everything you ate and how you feel after eating it. This is a good practice for everyone, even if you've already given up gluten. Maybe there is another trigger food that you don't know about. Also, remember that manufacturers are not looking out for your health, that's your job. You may discover that what you thought was not causing you problems might be standing in the way of more vibrant health. Books to read: Elaina's Pure Joy Kitchen Volume 1 and 2 Recipe Books Grain Brain by Dr. David Perlmutter, MD Brain Maker by Dr. David Perlmutter, MD Rainbow Green Live Food Cuisine by Dr. Gabriel Cousens, MD Gluten-Free Diet: Go Gluten Free Now! How And Why You Should Avoid Gluten (Volume 1) Recipe book Other Resources: Elaina's online 7-day FREE go gluten-free cooking course Join our mailing list for new blogs, classes, recipes and more. Plus get a free ebook when you join- https://purejoyplanet.com/ Fitness Goat: Gluten & Celiac Disease: Everything you need to know What is the Heck Gluten?

This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON! The recipes: My Favorite Brownies Berry Cornmeal Cake. 195g. Unsalted butter, room temp 190g. Sugar + 30g. Separated  1.5 tsp. Salt 2 Large Eggs 50g. Grape-seed oil, or canola oil 60g. Maple Syrup 15g. Vanilla extract 200g. All purpose flour 120g. Cornmeal 10g. Baking powder 7g. Baking soda 270g. Creme Friache, or sour cream or whole plain yogurt 130g. Ricotta cheese 150g. Berries of your choice. I prefer Raspberries! 1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan. 2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well. 3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix! 4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan. 5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

On todays episode of Cooking Issues, Dave and Nastassia talk lobster butter, the mechanics of making sorbet, and how to go about cooking your own amputated leg. Cooking Issues is powered by Simplecast.

Tony wanted to make Blue Corn Pancakes for Jackie for Mother's Day....but couldn't find Blue cornmeal

The baker or chef in your family will love The Old Mill Farmhouse Kitchen! Located steps away from the historic Old Mill in Pigeon Forge, TN, this popular shop stocks everything you need to make a mouthwatering Smoky Mountain meal right at home. Visitors will find bags of freshly ground flour and cornmeal along with […] The post Old Mill Farmhouse Kitchen Shares Recipe for Blueberry and Lemon Cornmeal Cake appeared first on Visit My Smokies.

For episode eight we are heading to Illinois! Not really...plane tickets are expensive and there is probably still snow on the ground so screw that. I chat with two of my absolute favorite Illinosians....Cody Diekoff (AKA the wryly inspired Chicago Farmer) and Wavy Dave Burlinghame from Cornmeal and like twenty other bands. Chicago Farmer is one of my all time favorite festival discoveries and Wavy Dave and his Cornmeal buddies were amazingly helpful to me when I was starting out in the photo/media whoring business. We chat about aliens and music and more. Dig it!

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results. To get the most out of this episode, you will need a basic understanding of the baker's percentage. Introduction 1:56 - How this lesson on pizza will be influenced by past bread baking episodes. SCS 018 | Four Pillars of Bread SCS 019 | Twelve Steps of Bread Baking SCS 020 | Bread Classifications SCS 021 | Sourdough Starters and Pre-Ferments SCS 022 | Let's Bake Some Sourdough 4:05 - There are false pizza recipes on the internet and you shouldn't trust most of them. The dough is what makes the pizza. 6:20 - It's important to understand how various ingredients influence your dough, and how that can inform the formulation of your own, unique pizza dough. Discussion Segment 9:05 - Brief history of pizza. 12:20 - Chris Bianco, of Pizzeria Bianco, Phoenix, Arizona Neapolitan Pizza - 12:30 Vera Pizza Napoletana VPN Regulations (link to PDF) 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste. 15:45 - Neapolitan Pizza Dough 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven. 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor). 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven. 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt. 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza. Cake Yeast / Fresh Compressed Yeast 21:50 - NO FAT! 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads. 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!). 26:40 - Quick refresher course on mixing dough and using the autolyse step. 27:55 - The fermentation process. Bulk Fermentation = 16-14 hours Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours. If retarding dough, allow to come to room temperature for at least 1 hour. 29:55 - The effects of water & room temperature on your doughs proofing time. Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume. 32:50 - Neapolitan Pizza Dough workflow from start to finish. 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage) Video: How to Make Neapolitan Pizza Dough 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter. 36:55 - Jacob does an awful job of pronouncing 'cornicione,' the pizza's outer crust or edge. Here's how you actually pronounce it. 38:00 - How to hand stretch pizza dough (Technique Video). 43:25 - Neapolitan Pizza Toppings Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP". Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P). Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil." Video: How to peel and blanch tomatoes Video: How to make pizza sauce 47:45 - Properly topping a Neapolitan pizza. 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas. This is the butane torch  chef Jacob uses to start his fire. 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven 53:50 - Video: Neapolitan Pizza Work Flow Wooden Pizza Peel for Offloading Metal Pizza Peel (Palina) for turning and lifting pizzas in the wood fire oven. 59:45 - The two true VPN Recognized Neapolitan Pizzas. Marinara Canned, peeled tomatoes Olive Oil Garlic Oregano Salt Margherita Canned, peeled tomatoes Olive Oil Mozzarella / Fior di latte Fresh Basil Hard Cheese (grated) Salt 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough. New York Style Pizza - 1:02:00 Book: American Pie by Peter Reinhart 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza. 1:04:40 - Old School veresus modern New York Pizza Ovens. 1:06:06 - New York Pizza Dough Formulations 1:06:15 - Why bread flour is used in New York Style Pizza Doughs Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice. Sugar - Enhances flavor and assists in browning. Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums." Kenji's New York Pizza Lab article Kenji's New York Tomato Sauce Recipe Book: The Pizza Bible by Tony Gemignani 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion). 1:11:00 - Why oil and fat is used in dough. 1:12:25 - Diastatic Malt Powder Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma. 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun. 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough. Video: How to Make New York Style Pizza At Home Tools you'll need: A Baking Steel (preferred) or Baking Stone Wooden Pizza Peel Metal Pizza Peel Chef's Knife, Pizza Wheel, or Rocking Pizza Knife Chicago Style Deep Dish Pizza - 1:24:32 Chicago style pizza, just like all pizza, is all about the dough! Video: How to Make a Chicago Style Deep Dish Pizza 1:27:00 - Fat makes the dough. 1:27:25 - Cornmeal in the crust? Yay or nay? 1:28:50 - Chicago Dough Formulation 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough. 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate. 1:40:00 - Building a Chicago Style Pizza What type of cheese should you use for a Chicago style pizza? Sliced (not shredded) high fat / low moisture mozzarella and provolone. 1:40:40 - Should you pre-cook you're Italian sausage? 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza. 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes. 1:43:40 - Cooking the Chicago Style Pizza. Honorable Mentions 1:45:10 - Sicilian Style Pizza Video: How to Make a Sicilian Style Pizza Garlic Bechamel Recipe Videos Announcements Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above). Leave Chef Jacob a Voicemail Message. Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

Ento Nation Ep.4: “Thanksgiving with The Bug Chef, David George Gordon.” The Cricket Man sits down with the award winning author of The Eat-a-Bug Cookbook, The Bug Chef himself, David George Gordon. Oh, what a time we had! Such a great time, in fact, that he is our guest for the whole show. We had a good old time! Also, ChefPV has created what he believes is one of his best tasting recipes ever, “Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream” and teaches you how to make this delicious Thanksgiving dish in the Cricketlicious Café! And on “As the Crickets Chirp” Ashley reveals a secret as Chip lies helpless in a coma. ... Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream Spiced Cricket Ice Cream 1 cup Candied Yams Puree (can or fresh) 2 cups Heavy Cream 1 cup Half & Half ⅔ cup Honey 1 tsp Ginger (minced) 1 tsp Ginger (ground) 1 cup 2 TBSP Mealworm or Cricket TIP (from C-fu FOODS) 1 tsp Nutmeg (ground) 1 TBSP Vanilla Extract If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl. Add Cream, Half & Half and Honey to a medium saucepan and place over medium heat until honey is completely dissolved. Remove from heat and whisk in Yam Puree, minced Ginger and ground Ginger. Put TIP, Nutmeg and Vanilla in a food processor or blender with a small amount of the ice cream mix and blend.  Slowly add more until all ingredients are mixed together and smooth.  You may need to blend in batches depending on the size of your processing container. Pour mix into a freezer-safe container and place in the freezer to set overnight. Remove from freezer when ready to serve with Spoon Bread. Candied Yams Spoon Bread con Chapulines 1 cup Candied Yams Puree (can or fresh) 2½ cups Nut Milk ½ cup (1 stick) Unsalted Butter 2 tsp Smoked Salt 1 cup Stone-Ground Yellow Cornmeal 3 large Eggs (separated) 1 TBSP Chives (chopped) ½ tsp Thyme (stemmed) ½ tsp ground Cinnamon ¼ tsp Cayenne Pepper 1 tsp Ginger (minced) ¼ tsp ground Nutmeg 1 cup Merci Mercado Chapulines (any flavor) If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl. Preheat oven to 350°F. Add Nut Milk, Butter and Salt to a large saucepan over medium heat and bring to a simmer. Gradually whisk in Cornmeal and stir about 2 minutes until thickened.  Remove from heat then whisk in Yam Puree. Whisk in Egg Yolks, Chives, Thyme, Cinnamon, Cayenne, Ginger and Nutmeg. In a medium mixing bowl, beat Egg Whites until soft peaks form.  Add whipped egg whites to cornmeal mixture and whisk together until evenly combined. Fold-in Chapulines to cornmeal mixture. Pour cornmeal batter into a pie pan or loaf pan. Take a small handful of chapulines and sprinkle over top of batter then place in oven for 30 - 40 minutes until spoon bread is set. Remove from oven, plate a serving of Spoon Bread and add a scoop of Spiced Cricket Ice Cream. Serve. Contact David George Gordon: Facebook:https://www.facebook.com/The-Bug-Chef-54701149989/ Twitter: @thebugchef davidgeorgegordon.com ... We'd like to thank our sponsors: GrioPro Cricket Powder All Things Bugs.com "Insects as Sustainable Food Ingredients" Edited by Dr. Aaron T. Dossey Bugible at eatbugsevents.com  

Chit Chat until minute 5:40 In this week's Episode, Taunya takes on her boyfriend's challenge of getting rid of his surplus of cornmeal in his pantry. With the help of Joanne Chang, she bakes up the lovely Cornmeal and Lime cookie that is deliciously different and a refreshing break from the ordinary cookie. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Now on to the recipe: http://www.completelydelicious.com/cornmeal-lime-cookies/  

Cornmeal live at Sterling Folkfest 5.28.17 Set One - Main Stage https://www.facebook.com/CornmealInTheKitchen/ -- Listen to my Sterling Preview here: https://soundcloud.com/rochestergroovecast/sterlingfolkfest ---- Donate to Groovecast via Patreon: www.patreon.com/rochestergroovecast Check us out on iTunes! itunes.apple.com/us/podcast/roche…ast/id1171074850 Follow Me Facebook! www.facebook.com/RochesterGroovecast/ Email me! Rochestergroovecast@gmail.com Donate through paypal!: paypal.me/BenAlbert ---

Cornmeal live at Sterling Folkfest 5.28.17 Set Two www.facebook.com/CornmealInTheKitchen/ -- Listen to my Sterling Preview here: https://soundcloud.com/rochestergroovecast/sterlingfolkfest ---- Donate to Groovecast via Patreon: www.patreon.com/rochestergroovecast Check us out on iTunes! itunes.apple.com/us/podcast/roche…ast/id1171074850 Follow Me Facebook! www.facebook.com/RochesterGroovecast/ Email me! Rochestergroovecast@gmail.com Donate through paypal!: paypal.me/BenAlbert ---

Philip Weisenberger is a sixth generation miller at historic Weisenberger Mill in Scott County, Kentucky. Phil describes a day in the life of a kernel of corn at their water-powered mill, and helps straighten listeners out on flint corn and dent corn. Plus his personal favorite cornbread recipe. We set this in a historical context of corn in the Americas and Kentucky, and talk about the reasons to treat corn with caution as well as adoration.

Tune in to hear Dave and Nastassia discuss vacuum packing meat, myoglobin, and the perfect temperature for cooking steaks. Dave also explains the process of corn nixtamalization, the chemistry that distinguishes the taste of a tortilla from that of cornmeal, and how to make perfect tortilla chips.

Before Seth and Rob get into the Candler Park Festival Flash Chats with Allie Kral and Duane Trucks, they discuss the Brooklyn Bowl, Questlove, Terrapin Beer Company, Seth's festival work trip and Rob's Colorado trip. The first of two festival flash chats is with Duane Trucks where they discuss the growth of Hard-Working Americans, the influence of legendary musicians like his father-in-law Jimmy Herring, Col. Bruce Hampton, Yonrico Scott, Kevin Scott, Jeff Sipe and his brother Derek Trucks. The trio also discusses Duane's path to locking-in with bassist Dave Schools. Next up is Allie Kral as she talks about her work with Cornmeal, how to make an impromptu band work, "The Kral Space," Marilyn Monroe moments, teaching herself violin, jamming with Bela Fleck, moe. and others. She also addresses the gut-wrenching task of informing Cornmeal her intentions to leave them, how the behavior of a creepy photographer inspired her future stage attire and we hear the genesis of a new activity for the Strings and Sol Festival in Mexico. See acast.com/privacy for privacy and opt-out information.

Journey into the music of @TheSoulParade with host @jiggyjaguar  Electric Soul Parade is a soulful rock trio reminiscent of Band Of Gypsies, Cream, and Robin Trower. Formed in 2010 by guitarist/vocalist Travis Lee Stephenson, ESP has released two studio albums and are currently preparing to release their third in August of 2014. Joining Travis are Paul Jones on bass and background vocals and Phillip Major-Willis on drums. Notable performances include opening for Allan Holdswoth, Cornmeal, and Will Chambers at venues such as The Wiltern Theater, The Coach House, and The House of Blues. ESP is currently based in Los Angeles and can be seen performing live around southern California.     www.buildgrowandenjoy.com

Burke VanRaalte is the production manager for First Fleet Concerts. Before becoming a right hand for the promotions mammoth, Burke spent time as frontman for Minneapolis deathcore pioneers, With Dead Hands Rising. Having toured up and down North America with the band, after Dead Hands dissolved he used his connections to become a stage hand and drum tech for various touring acts including Suicide Silence and Cornmeal. He eventually landed in Des Moines working his way up the First Fleet ranks, and is the point man for operating many of their larger shows including the successful Hinterland Music Festival. When he's not knee deep in work, he's still involved making heavy music in a project called Writhe. Their debut ep is available FREE on bandcamp.

If you're a fan of jam-bands, you'll dig this! Chris Gangi, bassist of Cornmeal - a progressive bluegrass/jamgrass band hangs out with us. They've definitely secured their place as a top band in their genre. Check 'em out: http://www.cornmealinthekitchen.com/ Get an inside look into the lives of artists & creatives. The Mulberry Lane Show is a music, arts, & lifestyle talk show by 3 sisters in a band. For more interviews visit us on iTunes, Stitcher, or at www.mulberrylane.com

Corn Dogs - Time for the Super Bowl! One of the few "cheat" days in the fire service were we look the other way when it comes to frying. So I bring to you the fair classic Corn Dogs. I also teach you an Asian inspired ketchup and make Funnel Cake Bites out of the leftover batter. It's all good. In this episode we discuss plastic bags, pieces of bread and what to do with leftovers. For more, including the recipe, please visit www.thefirehousechef.com.

Episode 3 of Week Old Jam is now available! It can be listened to off the website streaming, downloaded to your iPod or iPhone with the push of a button, and downloaded into a .ZIP file for CDR burning if you would so desire.This week we looked back at the best of the New Years Eve shows and offered an ultra-long program, almost 3 hours worth of music, so that you can recap on what made this year's ball drop so magical!Enjoy!Week Old Jam Episode 3 Can be Downloaded or Streamed as an MP3 from the Archive, here. Special Week Old Jam "New Years Eve Best Of Covers" Disc Can Be DownloadedHereSources:Railroad Earth 12.29 and 12.31Furthur 12.30 and 12.317 Walkers 12.31Cornmeal 12.31 Yonder Mountain String Band 12.28Leftover Salmon 12.31Widespread Panic 12.31 Umphrey's McGee 12.29am, 12.30, 12.31

A day late, but with an episode this hot, we had to take our time! There were SO many Cheese shows from 11/27 - 12/04, and so many other amazing shows ontop of that! Which means one tastey jam sandwhich for you, listen below, subscribe, take it on the go in so many forms, etc. etc.This tasty pod-sandwhich consists of:Cornmeal - SheepMickey Hart Band - Time Never EndsGreensky Bluegrass - Lose My Way > Georgia Mail > Doves CryString Cheese Incident - Blackberry Blossom, Rosie, Colorado Bluebird SkyInterlude jams by Karl Denson's Tiny Universe

Shakeytown Winter Holiday Year End Special (01:36:49) Two years into the podcast, one year until the end of the world! A look back and a look forward as Gene and Brodie discuss kitchen catastrophes, Muppet movies, jarring job interviews, Bob Calhoun’s Beer, Blood, & Cornmeal, and the holiday hiatus. Music by The Ramones, Roar, and Mishka Shubaly.

That's right, friends, we're doing something special on this week's Field Guide: we interview ourselves! Or, as many might call it "simply having a conversation". Coming up in the next month, we're going to do some special Field Guide episodes where we talk about specific shows and videos that we both enjoy with their creators. To kick that off, we thought we'd discuss a sketch that we perform called "The Newlyweb Game". Our discussion though quickly turns into a referendum on the state of Wrestling Team! Are Mark and Andy actually friends? Why do we write complex things? What kind of Troll books did we order as children? Whose fault was Wrestling Team's avant-garde period? How do you deal with death anxiety and eating disorders? All this and more on Beginnings Field Guide!

I’m in the dining room of Convention dork and his lovely wife , who used to write a LOT of Fan Fiction… based on characters that Russell Crowe played. I love it when I pretend to know things. There was so much we didn’t get to… got to have them back!   Notes: – Henry Winkler Toronto Dome: Rogers Centre Fan Fiction – the link from Rosie is just a R.C. FF site – movie – the Russell Crowe fanfic board! I can’t find the LDS writer’s program. – and it gets creepy. … National Association of Music Merchants   He must come back on and tell me about more conventions!   Bob suggests Rosie is reading: And both of them …   App Bonus Note: I think I use the word “extrapolated” wrong… you can get the app and listen to the two minutes that IS bonus…and tell me. Sigh.   My website has a player, standup schedule and videos, the merch (CD/T-shirt opportunities), the donation button: or .The , , and a very basic free app for the are available.   Credits: Audio leveling by (part of a great production company in NY)The music is by . My Website is designed by : who has his OWN (road comic interviews… fascinating)