Podcasts about dried

We debut a new segment with our brand new addition to the newsteam Gracie Stockton sharing her passion for gardening - this week centering on tomatoes and sun-dried tomatoes and some of the projects she has going for her garden!

We debut a new segment with our brand new addition to the newsteam Gracie Stockton sharing her passion for gardening - this week centering on tomatoes and sun-dried tomatoes and some of the projects she has going for her garden!

It's time for another Listener Mail episode, and this week the High on Home Grown community has delivered another brilliant mix of growing questions, thought-provoking discussions, and the usual off-the-rails conversations that make these episodes so much fun. We kick things off by discussing what to do when you accidentally snap a branch during plant training, comparing different types of tape for repairs and whether breathable options offer any real advantages. We also explore whether supercropping autoflowers is worth the risk, and answer questions about lollipopping outdoor plants, looking at how outdoor training differs from growing indoors. The panel also discusses whether over-dried cannabis loses potency, how drying conditions affect the final product, and whether experienced growers should be paying more attention to terpene development than trichome colour when deciding the perfect time to harvest. Along the way, we answer a few fun questions, including which fantasy character we'd most like to be, and tackle one of Margaret's famous thought experiments about what we'd do if we suddenly inherited £100 million. To round off the episode, the conversation drifts into one of our favourite rabbit holes: space, the possibility of extraterrestrial life, and what might really be out there beyond our little blue planet. As always, it's another relaxed episode packed with practical growing advice, cannabis science, philosophical tangents, and plenty of laughs with the High on Home Grown community.

A highlight of writing Drinking French was getting to meet, and highlight, some of my favorite creative people in Paris, and in France, who are part of the cocktail scene, which has rapidly expanded over the years, turning Paris into one of the world's most exciting cocktail destinations. Franck was one of the heroes in Drinking French, and as you can see in the video, there are more pictures of him in my book…than of me.After working in an art gallery in Paris, Franck went on to work at the highly celebrated restaurant, Le Châteaubriand, where chef Inaki Aizpitarte was invigorating, and shaking up, the world of French cuisine. Franck saw how the world of cocktails was changing outside of France, and decided to delve into cocktails as well, creating cocktails that leaned into French spirits and ingredients.Subscribe to my newsletter to get videos, recipes, Paris tips, and more, sent right to your Inbox!In his book, art, film, and Franck's distinctive style intersect with his expertly made cocktails, which are deceptively simple. Most are careful revisions of classics such as the Tunnel, a reimagined Negroni served in a coupe glass. And his Yellow cocktail is a masterful mixture of Yellow Chartreuse, gin, lemon juice, and Suze gentian liqueur. (It's one of my top three favorite cocktails of all time.)What began as an extraordinarily charming (twenty-seat!) café tucked into a magnificent Hector Guimard Art Deco building, Cravan has extended to a four-story building in the heart of the Saint-Germain-des-Prés, where Franck invited me to stop by for a French 75 on a warm summer afternoon. It was cool perfection in a glass. À santé! French 75Adapted from Cravan: Cocktails and More, Recipes from ParisOne cocktailTo make his interpretation of the French 75, Franck infuses London dry gin with agastache, known in English as dried anise hyssop. I've included the recipe for the infusion and the simple syrup after the cocktail recipe. 1 ounce (30ml) anise hyssop-infused London dry gin1/2 ounce (15ml) simple syrup1/2 ounce (15ml) freshly squeezed lemon juice1 dash of absintheLemon twistBrut (dry) champagneCombine the gin, simple syrup, lemon juice, absinthe, and lemon twist in a cocktail shaker. Fill three-quarters full with ice. Cover and shake vigorously for two seconds. Double strain the mixture into a chilled coupe glass. Top with champagne and serve.-To make the anise hyssop-infused gin, mix 1 3/4 teaspoons (5g) dried anise hyssop flowers with 24 ounces (700g) London dry gin. Cover, shake gently, and refrigerate for 24 hours. Strain, then filter the gin through a premoistened paper filter, such as a coffee filter. Store refrigerated.Dried anise hyssop, which is different than anise, can be found at herbalists and well-stocked natural food stores. A few places to get it online: Reverie Farm, The Herb Loft, and Etsy. I've not tried the cocktail without the infused gin but you could give it a go with uninfused London dry gin.-To make the simple syrup, heat 3 ounces (90g) sugar with 3 ounces (90g) water over low heat, stirring until the sugar is dissolved. Refrigerate until thoroughly chilled.-A dash of absinthe adds a little je ne sais quoi to cocktails. Pastis and anisette have a similar flavor profile and you could use one of those, sparingly. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

What a month! My AUDIO Host cut off the end of this episode. When I replaced the file, the podcastchers did not update. TRY TWO for those of you who did not listen to it on Youtube by now! Today, I want to talk to you about navigating homestead abundance when it feels like everything is happening at once: planting for fall, processing an abundant tomato harvest, livestock needing extra support in the heat, and personal things ramping up in the background. But mostly, today is about 120 pounds of tomatoes that appeared here yesterday during a week when I won't be around. We will also cover our usual Tuesday segments. Featured Event The Art of Containment: Practical Livestock Fencing, August 8th at 10am at the Holler Homestead in Lancaster, TN. Tickets ar $50, grab yours here All Holler Homestead Events: https://livingfreeintennessee.com/events/  Sponsor 1: DiscountMylarBags.com Sponsor 2: AgoristTaxAdvice.com/LFTN Tales From The Prepper Pantry 120 Pounds of Tomatoes Peaches: Final Harvest  ¼ bushel of green beans off 5 plants Time to plant the fall garden if you have not - for real, it is time! Moving from paper goods to washables where it makes sense Frugality Tip Say yes, but lean on community Operation Independence Seeking Farm Sponsors for our Farm To Table Dinner in September - how that works. Tomatoes All At Once Geraldines Story from A is For Cod-Wada: https://www.amazon.com/coda-wada-Geraldine-Duncann/dp/B0006YH9M2 THE MOMENT EVERY HOMESTEADER WAITS FOR: Michelle from Trippy Acres has too many tomatoes this is the day EVERY homesteader waits for - the moment someone says, can you take all this (WHATEVER) off my hands - and that whatever is a thing you love. Adjusted Monday schedule to harvest Admitted I wasnt processing last night to maintain health, but kept them all cool where? In my livingroom on a fold out table Processed them today - 120 pounds or so of tomatoes. A FAMILIAR RHYTHM: SORT - CUT - FREEZE - REPEAT GOAL is not homestead processing perfection, it is food spoilage stabilization. Works well post freezer: canned sauce, ketchup, salsa, stewed, freeze dried Must happen from fresh: Sundried, fresh Partial processing now helps future winter canning flow well Core and cut smaller to make it easier to process later as sauce Skins come off easily after freezing for stewed but before thawing, so store tomatoes you plan to skin as a single layer and only cored, not sliced smaller Dice the tomatoes you want for salsa in salsa batch sizes so that you can pull tomatoes for salsa straight from the freezer into the salsa pot Reducing sauce without heat by freezing and canned tomato water Keep Heat Outside Dehydrate and crockpot reduce sauces outside under cover (assuming you don't have a bear problem) to save adding heat inside Freezing for winter canning lets you heat the house int he winter while processing your tomatoes - win-win Prioritize ripest tomatoes first and set aside underripe ones to ripen as you go Favorite Tomato recipes Canned Salsa (Scaled for how many peppers I have) Fresh tomato Basil Soup (Make it and freeze for winter) Tomato Cucumber Salad Fresh Tomato and Meat Sauce Sliced Tomato with, salt and pepper, basil and a balsamic reduction Dried tomato in olive oil and garlic Freeze dried tomato powder Canned tomato sauce Canned stewed tomatoes if I am in a hurry Tomato cheese fry pies One of the things that can be hard to communicate to people about living a homesteaders lifestyle is that you will have times where everything seems to be happening at once.  Like for me right now: I need to be in Nashville for a few days managing my rental property, my mobility is coming back so I am working on a backlog from my injury and also setting a foundation for a fall garden, the livestock does best when they are handled daily even though they can sort of go on auto pilot. We just finished a large peach harvest, there are saturday farmers markets to do, our events are happing every other week or so, and then, 120 pounds of tomatoes appeared.  You build the skills over years on a homestead to tap into something like this and run with it.  I used to drop everything for days to do projects like this and that is how I learned a better way. One that preserves the food while preserving the reason I am on the homestead: to live in concert with nature, build abundance from the land, and enjoy the beauty of this place. So if you are new to homesteading, it may feel like lots of pressure at this time of year with the pest pressure, the weeds and the harvest, but it doesn't have to be. And being frantic all the time isn't why you are doing this, is it? Make It A Great Week

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In this episode, we perceive the thing that seems impossible to forget, as depicted in Sangam Literary work, Aganaanooru 299, penned by Eyinanthai Makanaar Ilankeeranaar. Set in the ‘Paalai’ or ‘Drylands landscape’, the verse etches the emotions of a person at the moment they receive a particular news. எல்லையும் இரவும், வினைவயின் பிரிந்தமுன்னம், முன் உறுபு அடைய உள்ளியபதி மறந்து உறைதல் வல்லினம் ஆயினும்,அது மறந்து உறைதல் அரிது ஆகின்றே கடு வளி எடுத்த கால் கழி தேக்கிலைநெடு விளிப் பருந்தின் வெறி எழுந்தாங்கு,விசும்பு கண் புதையப் பாஅய், பல உடன்அகல் இடம் செல்லுநர் அறிவு கெடத் தாஅய்,கவலை கரக்கும் காடு அகல் அத்தம்,செய் பொருள் மருங்கின் செலவு தனக்கு உரைத்தென,வைகு நிலை மதியம் போல, பையென,புலம்பு கொள் அவலமொடு, புதுக் கவின் இழந்தநலம் கெழு திருமுகம் இறைஞ்சி, நிலம் கிளையா,நீரொடு பொருத ஈர் இதழ் மழைக் கண்இகுதரு தெண் பனி ஆகத்து உறைப்ப,கால் நிலைசெல்லாது, கழி படர்க் கலங்கி,நா நடுக்குற்ற நவிலாக் கிளவியொடு,அறல் மருள் கூந்தலின் மறையினள்,’ திறல் மாண்டுதிருந்துகமாதோ, நும் செலவு’ என வெய்து உயிரா,பருவரல் எவ்வமொடு அழிந்தபெரு விதுப்புறுவி பேதுறு நிலையே. It’s more about the inner world, in this trip to this domain, as we listen to the man say these words to his heart, in the middle of his journey through the drylands: “Having left in search of wealth, with a heart that ceaselessly thinks of the past, day and night, it may be possible to remain here, forgetting one's town, but it's impossible to be so, forgetting that particular moment! Dried leaves from the teak tree, severed from stems by the harsh winds, rise high, and appearing akin to a flock of screeching kites, spread around, hiding the skies. Then these leaves drop down, confusing wayfarers, and preventing them from finding their way, in those drylands, filled with wide jungles. When I spoke to her, expressing my intention to journey thither, in pursuit of wealth, akin to the fading moon at the moment of dawn, slowly, with the thought of loneliness attacking her, her exquisite face lost its new beauty. She bent down, and stroked the land with her toe, as her moist, petaled, rain-like eyes battled with the brimming tears, and losing, shed those clear drops upon her bosom. Her feet wouldn't stand steady and with anxiety brimming over, her tongue started quivering. Hiding herself in her river-sand-like tresses, with unclear words, she said, ‘May this journey of yours attain success and flawless perfection', even as she sighed hotly. The confused state of that maiden, devastated by deep pain and shaken by sorrow, flashes before me, and that is what is impossible for me to forget even now!” Let’s keep in pace with this man through the drylands and listen to the echo of his heartbeat! The man starts by declaring that as he goes on his mission in the pursuit of wealth, it was quite possible to forget one’s town and the familiar ways of life. But whatever he does, he’s unable to forget that one thing, the man adds. He then describes the drylands, where there’s nothing but dried leaves, torn from the teak trees, and the way these rise up, looking like kites with a loud call, hiding the skies, and then these plop down and hide the paths that guide wayfarers to their destination, leaving them in confusion. The man talks about how he had mentioned that he was leaving to those drylands spaces to the lady and goes on to etch the lady’s reactions in intricate detail. He compares the way the lady’s face changed at that moment to how the moon loses its glow when the sun raises its head at dawn. With her luminous beauty lost, the lady seems to have bent her head down, scraped the ground beneath with her toe, and though her rain-like eyes tried to contain her swelling tears, it broke the barrier and split on her bosom. He recollects how the lady was unable to even stand steadily, and hiding herself behind her long, river-sand-like tresses, the lady seems to have spoken in a mumble, wishing him success for his journey, while sighing with sadness. The man concludes by saying it’s exactly this image of his beloved in pain that he’s unable to forget, no matter how far he’s walked on towards his mission. The man etches that relatable feeling of how some scenes remain alive as if they are mountains in our mind, which nothing can shake or shatter. Like this man from the past, all we can do is acknowledge their presence and find our way through them or around them! 

Today, I want to talk to you about navigating homestead abundance when it feels like everything is happening at once: planting for fall, processing an abundant tomato harvest, livestock needing extra support in the heat, and personal things ramping up in the background. But mostly, today is about 120 pounds of tomatoes that appeared here yesterday during a week when I won't be around. We will also cover our usual Tuesday segments. Featured Event The Art of Containment: Practical Livestock Fencing, August 8th at 10am at the Holler Homestead in Lancaster, TN. Tickets ar $50, grab yours here All Holler Homestead Events: https://livingfreeintennessee.com/events/  Sponsor 1: DiscountMylarBags.com Sponsor 2: AgoristTaxAdvice.com/LFTN Tales From The Prepper Pantry 120 Pounds of Tomatoes Peaches: Final Harvest  ¼ bushel of green beans off 5 plants Time to plant the fall garden if you have not - for real, it is time! Moving from paper goods to washables where it makes sense Frugality Tip Say yes, but lean on community Operation Independence Seeking Farm Sponsors for our Farm To Table Dinner in September - how that works. Tomatoes All At Once Geraldines Story from A is For Cod-Wada: https://www.amazon.com/coda-wada-Geraldine-Duncann/dp/B0006YH9M2 THE MOMENT EVERY HOMESTEADER WAITS FOR: Michelle from Trippy Acres has too many tomatoes this is the day EVERY homesteader waits for - the moment someone says, can you take all this (WHATEVER) off my hands - and that whatever is a thing you love. Adjusted Monday schedule to harvest Admitted I wasnt processing last night to maintain health, but kept them all cool where? In my livingroom on a fold out table Processed them today - 120 pounds or so of tomatoes. A FAMILIAR RHYTHM: SORT - CUT - FREEZE - REPEAT GOAL is not homestead processing perfection, it is food spoilage stabilization. Works well post freezer: canned sauce, ketchup, salsa, stewed, freeze dried Must happen from fresh: Sundried, fresh Partial processing now helps future winter canning flow well Core and cut smaller to make it easier to process later as sauce Skins come off easily after freezing for stewed but before thawing, so store tomatoes you plan to skin as a single layer and only cored, not sliced smaller Dice the tomatoes you want for salsa in salsa batch sizes so that you can pull tomatoes for salsa straight from the freezer into the salsa pot Reducing sauce without heat by freezing and canned tomato water Keep Heat Outside Dehydrate and crockpot reduce sauces outside under cover (assuming you don't have a bear problem) to save adding heat inside Freezing for winter canning lets you heat the house int he winter while processing your tomatoes - win-win Prioritize ripest tomatoes first and set aside underripe ones to ripen as you go Favorite Tomato recipes Canned Salsa (Scaled for how many peppers I have) Fresh tomato Basil Soup (Make it and freeze for winter) Tomato Cucumber Salad Fresh Tomato and Meat Sauce Sliced Tomato with, salt and pepper, basil and a balsamic reduction Dried tomato in olive oil and garlic Freeze dried tomato powder Canned tomato sauce Canned stewed tomatoes if I am in a hurry Tomato cheese fry pies One of the things that can be hard to communicate to people about living a homesteaders lifestyle is that you will have times where everything seems to be happening at once.  Like for me right now: I need to be in Nashville for a few days managing my rental property, my mobility is coming back so I am working on a backlog from my injury and also setting a foundation for a fall garden, the livestock does best when they are handled daily even though they can sort of go on auto pilot. We just finished a large peach harvest, there are saturday farmers markets to do, our events are happing every other week or so, and then, 120 pounds of tomatoes appeared.  You build the skills over years on a homestead to tap into something like this and run with it.  I used to drop everything for days to do projects like this and that is how I learned a better way. One that preserves the food while preserving the reason I am on the homestead: to live in concert with nature, build abundance from the land, and enjoy the beauty of this place. So if you are new to homesteading, it may feel like lots of pressure at this time of year with the pest pressure, the weeds and the harvest, but it doesn't have to be. And being frantic all the time isn't why you are doing this, is it? Make It A Great Week

We're sure you've done it too. Anthony and Brad take a look around the league to find other scenarios for Jonathan Kuminga that make more sense than starting on the Lakers. There... aren't many -- if any at all. Anthony also plays the most important sound on the show, which gets a good chuckle out of Brad.

It's a showdown on Spice Island: Mexican vs Greek Oregano! Listen as we shill for subscribers, endure Mr Etymology, learn latin, botany and geography and declare ourselves Historical Geniuses. We're rocking up the scenery as we discuss these herbs and the memories they evoke before a Nut Stop at Pound Town and a quick sniffing session. Matthew's Now but Wow - The Road Through Miyama, by Leila Philip Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Cucumber, dried mushroom, winey and earthy notes: sensory attributes or olive oil defects?

A nation doesn't dry up overnight—it happens when culture slowly replaces God. Summary Hosea 9 is a sobering warning about what happens when God's people allow culture to disciple them instead of truth. Israel slowly adopted the values, pleasures, and compromises of the surrounding nations until their spiritual life dried up from the inside out. The chapter warns that hidden spiritual roots can die long before outward collapse becomes visible, eventually leading to God giving people over to the life they demanded without him. Yet even here, God's call remains the same: return, rebuild the roots, and be nourished again by truth. Reflection & Small Group Discussion Questions 1. How does culture gradually disciple people away from God without them noticing? 2. Why is compromise often more dangerous than open rebellion? 3. What does Hosea 9 teach about the relationship between truth and compassion? 4. How can churches slowly reshape biblical truth to fit cultural pressures? 5. Why are "hidden roots" so important in a person's spiritual life? 6. What are some signs that spiritual roots are drying up beneath the surface? 7. How can someone appear spiritually alive publicly while privately drifting from God? 8. Why does repeated resistance to God eventually lead to spiritual dryness and rejection? 9. What practical steps help rebuild healthy spiritual roots before collapse happens? 10. In what area of your life are you being discipled more by culture than by Scripture?

Episode 45: It Is Going to Happen Sarah from “Quantum Healing with the Angels” presents episode 45, titled “It Is Going to Happen,” sharing guidance attributed to Metatron and Uriel about an imminent global “collapse” and timeline speculation (possibly mid-to-end of the month, or within a few months), while stressing dates can change and focusing on preparedness. The discussion describes infighting among multiple secret groups (including Freemasons, Illuminati, and shadow governments) and claims the Galactic Federation is impatient and may reveal itself, prevent nuclear actions, and trigger a climax tied to the power grid. After breakdown, solar power and free energy are said to expand, people may relocate to safer areas and occupy vacated homes, and nature, animals, and human bodies are described as changing toward peace. Practical points include city panic, possible UFO evacuations, limited communication, and walkie-talkies/satellites continuing to work.   00:00 Episode Setup 02:07 Channeling Begins 03:33 Federation Impatience 05:49 Secret Groups Explained 09:37 Power Grid Focus 11:29 Ten Days Timeline 13:28 Who Starts Collapse 18:02 Why They Wait 22:24 Be Ready Not Dates 25:42 Safe Place Visions 28:31 Nature Transforms 30:19 Animals Without Predators 32:01 Practical Prep Questions 32:56 City Panic And UFOs 33:48 Fear of the Ships 35:29 Safer Areas vs Cities 36:59 Reassurance and Readiness 38:53 Shelter Timeline and Supplies 41:48 Safe Route and Stay Alert 43:14 Family Safety and Water 47:25 Adrenaline After the Shift 49:52 Staying in Touch After Collapse 53:31 Timeline Push and Politics 56:14 Final Reaffirmation and Farewell   I have been watching preppers on Tiktok to learn about what we need to shelter in place, and what we need to go off grid. If you can't do all that they are saying (it is a lot) just focus on ways to get water, food, and some kind of light/heat element. If you use tealights and put 3 or 4 in a muffin pan, you can put that in your oven and put whatever you are heating up in a pan on top of them, they will warm your food. That is a good way to heat up your food while staying very quiet. Remember that even when the grid goes down, there is still some water you can get from your faucets in your home. We got these things from Amazon called water bladders that hold up to 40 gallons of water. we got a 3 pack of those for $29 on Amazon Prime. If you have a spare bathroom with a tub, you can put one in your tub and fill it up now. Or, if you have a large 40+ gallon trash can, that would hold one of the water bladders. Don't fill them up the whole way, leave a little space, and you will probably need to use a lifestraw or water tablets to drink that water. It's just a way to store it. We have different water containers, some are flat and fill up, and we already have the 5 gallon ones you can get at Walmart, those are for our home.  One thing that was at the top of our list were lifestraws. You can filter almost any water with a lifestraw, and they are relatively cheap. You can screw them on to water bottle containers (the plastic ones) and gather water/filter it that way. You can also get Aquatabs to make water drinkable.  Churches or food banks may have food you can get now. After things start you may be able to get food other ways.  Don't forget your pets! They also need water and food and do your best to keep them cool. We have a little fan that also cools with water and that can be recharged on our solar generator. I hear a lot about Jackery and Ecoflow, but we got a Bluetti setup. We are making payments on it, we felt like it was important. You can get solar chargers that fit on a backpack, I don't know how well they work, but there are many options out there.  We did get defense in case we need to protect ourselves or in case we need to hunt. If you save your fast food condiment packets, those would be very helpful during an emergency while people don't have power. I even heard someone say those would be valuable to trade or barter.  We have mostly canned and dried food. Dried food requires water so canned is better in a lot of cases, just do what you can. Our Pantry is not full. It is just full of things we got around Covid time. We still have canned things and things that are still good from back then. We have rice, beans, easy things to make like macaroni and cheese (with the one packet of cheese sauce) soup, crackers, pasta, basic stuff. And a lot of seasonings. We do have giant things of peanut butter, and though it is not my favorite, I know it would keep me alive. We have giant bags of dry food for our cats, and we have Taurine in case we would have to hunt and make food for them. We will print off a couple of recipes because if power goes out, phones won't be working, and I don't know if I can see my notes if that happens. I doubt it. I also wrote down our family members' phone numbers and all of this is in a notebook that we will take with us if/when we leave.  The only thing they say that will be working after the electrical grid goes down is satellite, so look for satellite phones if you are looking for a way to communicate. Garmin has some and there is something called Zoleo which looks like it is a satellite text only option which would be cheaper than the actual sat phones.  If you are on TikTok, look up Karen's Emergency preparedness @karensemergencypreparardns Also on Tiktok, dmoncrea @dmoncrea , she talks about how she just got called up to go back to work. Her work is in disaster preparedness, authoritarian rule, martial law, shelter in place, civil unrest, etc. Basically that is her expertise and that is what her job was in.  We get different spiritual information than these ladies, but that doesn't matter. Prepping is prepping and they have a lot of knowledge. What matters is that so many of us feel that something is going to happen, and preparation can only help you in the end.     

Australia is home to a wide variety of beans, from familiar favourites in Japanese cooking to lesser-known European varieties. This week, we're introducing some of these colourful and versatile beans. - オーストラリアでは、日本でおなじみの豆類に加え、ヨーロッパ由来の珍しい豆類も豊富に手に入ります。今週の「オーストラリアで食べる」では、そんな個性豊かなビーンズをご紹介します。Listen to SBS Japanese Audio on Tue, Thu and Fri from 1pm on SBS 3. Replays from 10pm on Tue, Thu and Sat on SBS1. Listen to past stories from our podcast. Download the free SBS Audio App and don't forget to visit SBS Japanese Facebook and Instagram page! - SBSの日本語放送は火木金の午後１時からSBS3で生放送！火木土の夜10時からはおやすみ前にSBS1で再放送が聞けます。SBS日本語放送ポッドキャストから過去のストーリーを聞くこともできます。無料でダウンロードできるSBS Audio Appもどうぞ。SBS 日本語放送のFacebookとInstagramもお忘れなく。

In this episode of 5 O'Clock Apron Podcast, Claire drives to Oxford to cook with the Professor of Computer Science and Head of the Department of Computer Science at the University of Oxford, Michael Wooldridge. Michael's field of work has been in Artificial Intelligence (AI) since 1989, a landscape which has seen wide-reaching change. Michael's Wikipedia page, and in particular, the awards and honours section is extensive and hugely impressive. He has written over 350 scientific papers and contributed to many academic books, and his most charming, for the layperson, is the bite-sized Ladybird Expert Book on Artificial Intelligence first published by Penguin Random House in 2018.   As with every episode, Claire knocks on the front door of Michael's house having never met or indeed cooked in Michael's kitchen before. Michael is a bean enthusiast, and to keep within a sensible timeframe, but still wanting to cook with dried beans from scratch, has a huge pot of just-cooked black turtle beans ready and waiting on the hob. Together Michael and Claire cook Michael's favourite weeknight black bean chilli, a dish he regularly cooks at home for his wife and two grown up children, the question posed throughout the recording by Michael is, “How hot should we go?” More chilli is generally the answer, with some additional extra spicy seasoning that Michael is a fan of.    With the black beans bubbling, Claire quizzes Michael on the future of big tech, on whether robots cleaning our houses and loading our dishwashers will happen any time soon, will AI help with the future of food and farming and food insecurity, what is easier to program: driverless cars or grandmaster chess players? With the potential of AI a near constant topic in the news these days, it is with trepidation Claire considers the future of the workforce as we know it, only to be told by Michael “not to worry, the robots aren't coming to get us, just yet!” Cooking with Michael Wooldridge in this episode of 5 O'Clock Apron Podcast is a lesson in reassurance. With anxiety levels in society seen to be generally on the up, and for some, at a tipping point, cooking something delicious for dinner, whatever your line of work, is an opportunity for some much-needed calm and - most important of all - something tasty to eat on the table come dinnertime.      Michael's Black Bean Chilli Recipe  Serves 4 Ingredients;  400g dried turtle beans (you can pre-soak the beans in cold water for an hour or two, or overnight, but Michael thinks this is unnecessary, and his beans were, once cooked, delicious) 1 400g tin of chopped tomatoes  1 whole red chilli 1 large red onion, peeled and finely diced  150g diced chorizo 2 tbsp of olive oil 2 - 3 cloves garlic, peeled and finely chopped  1 tbsp smoked paprika  2 tsp ground cumin 1 tsp dried oregano, or more to taste  Dried chilli flakes, to taste  Jerk seasoning, Michael used Dunns River Jerk Seasoning, to taste  The juice of 1 lime Small bunch of coriander, stalks finely chopped, leaves roughly chopped  Method; Put the beans in a large saucepan and cover with plenty of water, bring to the boil, skim off any frothy residue, reduce the heat to a simmer and cook for around 1 – 1 ½ hours. Keep an eye on the water levels, top up with more water, if necessary, the beans should be fully submerged, at all times. Add the tin of the tomatoes and the whole chilli and continue cooking until the beans are fully cooked through and the sauce is thickened and creamy, not too soupy, just right. Put to one side. In a frying pan, add the olive oil and the onions and fry over a moderate heat for around 5 minutes to soften, add the diced chorizo and the garlic and fry for a further 3 - 4 minutes, until the fat from the chorizo begins to exude in the pan.  Add the ground spices and the oregano and cook for 1 minute more.  When the beans are a good consistency in the pan, thick and creamy, add salt to taste and the chorizo, spices and onion mix in the pan. Add the finely chopped coriander stalks and stir to combine and keep warm. Check the seasoning on the beans, adding salt and more chilli, to taste, if necessary, then add the lime juice and the chopped coriander leaves to serve.      Learn more about your ad choices. Visit podcastchoices.com/adchoices

Last night, the Senate passed the 21st Century ROAD to Housing Act, a bill aimed at making it easier to build housing and bring down the cost of both buying and renting. Home prices have jumped about 50% in the past six years, and rents are up nearly 30% nationally. Today, we'll delve into why it seems impossible to construct new, low-cost housing. Then, we'll check in on the economy of Northern Ireland 10 years after Brexit.Every story has an economic angle. Want some in your inbox? Subscribe to our daily or weekly newsletter.Marketplace Morning Report is more than a radio show. Check out our original reporting and financial literacy content at marketplace.org — and consider making an investment in our future.

Last night, the Senate passed the 21st Century ROAD to Housing Act, a bill aimed at making it easier to build housing and bring down the cost of both buying and renting. Home prices have jumped about 50% in the past six years, and rents are up nearly 30% nationally. Today, we'll delve into why it seems impossible to construct new, low-cost housing. Then, we'll check in on the economy of Northern Ireland 10 years after Brexit.Every story has an economic angle. Want some in your inbox? Subscribe to our daily or weekly newsletter.Marketplace Morning Report is more than a radio show. Check out our original reporting and financial literacy content at marketplace.org — and consider making an investment in our future.Stories featured in this episode:The shortage of affordable housing hits lowest-income households particularly hard10 years on, what Brexit has meant for Northern Ireland

Dried lung

Dried mushrooms are a handy and flavorful ingredient to have in your pantry. With a little planning, you can get the best mushroom flavor in your dishes. Recipe: How to Use Dried Mushrooms from TheCookful. Here are the links mentioned in this episode: Creamy Mushroom Sauce Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Marcus' What You Know 'Bout That trivia game for Monday June 4th, 2026. See omnystudio.com/listener for privacy information.

Did Minnesota Twins bail too early on SWR; Twins pitching options have dried up in the minor leagues; What should the Twins do with Royce Lewis and other top prospects knocking on the door; Plus, other Twins things we've been looking forward to and more on the SKOR North Twins Show.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Did Minnesota Twins bail too early on Simeon Woods-Richadsron; Twins pitching options have dried up in the minor leagues; What should the Twins do with Royce Lewis and other top prospects knocking on the door; Plus, other Twins things we've been looking forward to and more on the SKOR North Twins Show.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The cabin hit a major milestone this week.After months of learning, climbing ladders, making mistakes, fixing mistakes, and figuring things out one project at a time, the trim is finally finished and the cabin is officially dried in.That leads into a bigger conversation about learning new skills, solving problems without experts, and why YouTube may be the most valuable trade school ever created.We also dive into Tennessee's blooming mimosa trees, the arrival of summer heat, an Enterprise commercial that accidentally highlights everything frustrating about renting vehicles, the Great American State Fair controversy, Bitcoin price predictions, the new Blockstream Jade Core, and a communications solution that might actually make sense for off-grid and low-signal living.If you're building your own path, questioning systems, or just trying to get things done while the world gets stranger, this one's for you.Affiliate links mentioned during the show may generate a commission at no additional cost to you.Telegram Community:https://t.me/LOTSChatComfreyroots.comBlockstream Store (10% off by clicking or use code TheLOTSProject at checkout)Echo Radios Coupon Code for $40.00 off ECHOBRIAN407720

This week marked another round of organized team activities for the Arizona Cardinals. And once again, Jacoby Brissett was nowhere to be found amid his ask for a raise. Tyler Drake and Lauren Koval dive into the latest surrounding Arizona's quarterback situation and if Gardner Minshew has already erased any leftover leverage Brissett once had before talking Josh Sweat and more. Subscribe, rate 5 stars and follow @AZCardsCorner, @Tdrake4sports and @koval_lauren on X!

Links Godzilla - YouTube More Cowbell - SNL - YouTube Bachman–Turner Overdrive - Wikipedia Audiobookshelf Get This Potato In The Golf Hole Without Touching The Green - YouTube And Away... Audiobook by Bob Mortimer Mortimer & Whitehouse: Gone Fishing Audiobook by Bob Mortimer, Paul Whitehouse Bob Mortimer: "I once set fire to my house with a box of fireworks." | Would I Lie To You? - YouTube Top Hat Trailer - Fred Astaire, Ginger Rogers 1935 Musical - YouTube Top Hat - Wikipedia The Gay Divorcee - Wikipedia Top Hat - Fred Astair and Ginger Rogers | That's Dancing | Warner Archive - YouTube Paul Frees - Wikipedia The Adventures of Rocky and Bullwinkle and Friends - Wikipedia Many Voices of Paul Frees - YouTube The Tobolowsky Files Every Episode of Troy and Abed In The Morning | Community S1-6 - YouTube Chick tract - Wikipedia Caddyshack - Wikipedia The Dancing Gopher - YouTube The Wire | Snoop Buys A Nailgun - YouTube Abed Ruins Stephen Tobolowsky's Class - YouTube Reconcilable Differences #287: Died of Robots - Relay You Actually Share Your Brain With a Silent Stranger - YouTube Brian Regan - The Emergency Room - YouTube Have Fun Storming The Castle - YouTube

This week Shauna and Dan explore the phrase, "Cut and Dried". Bonus: Dan Sings Alt Rock, Tobacco use in the United Kingdom (1586 - 1660), and a Podcast Music Legend It's free to join our Patreon, patreon.com/bunnytrailspod On our Patreon you have direct access to reach Shauna and Dan, plus join our weekly chats and polls. Paid tiers have even more perks, like early access and name recognition on the show. So join us on Patreon!patreon.com/bunnytrailspod Shownotes are always available on our website, bunnytrailspod.com Copyright 2026 by The Readiness Corner, LLC - All Rights Reserved

The United States “will not forget its citizens,” the bold announcement in Miami by the DOJ and Florida officials. Cuba's former leader Raul Castro was indicted for shooting down a jet that killed 4 Americans in the 90s. Will the US move into Cuba and capture the 94-year-old Castro? Commentary and perspective on all of Thursday morning's biggest stories

Megan Bowen is the CEO and majority owner of Refine Labs, one of the few B2B demand generation agencies that has built its entire model around the problem most agencies refuse to name: demand capture is easy to measure, demand creation is not — and most companies are spending almost entirely on the former.In this episode, Megan explains why AI doesn't scare her, how the Brand Demand Expand framework maps to core business fundamentals, and what it actually looks like to help a $500M company change how it measures marketing ROI. She also shares the three skills she believes every B2B marketer needs to develop right now, her no-asshole client rule, and the change management playbook she's used to turn around demand gen programs from the inside.If your pipeline has plateaued and your demand gen team can't explain why, this episode is for you.Topics: B2B marketing, demand generation, brand strategy, marketing attribution, change management, AI in marketing, agency leadership, GTM strategy, marketing skills, customer success, pipeline growth

Teresa Murray, a consumer watchdog with the U.S. Public Interest Research Group (PIRG), joins Wendy Snyder, filling in for Lisa Dent, to discuss ongoing consumer recalls. She reviews the potato chip recall tied to salmonella cases, sharing that it’s been expanded to more products with dried milk powder. Murray shares where people can go to […]

Well, the podcast was full again! 90 minutes of cool stuff! Dried eggs are gluey. Ribbon cutting in Moundhouse. Flat Earth recap. Big Momma's Car Show and more......

You spent the money on herbs. You watched them grow. Now what? There's a whole season of flavor sitting in your garden, and most of it never makes it to your kitchen. This episode walks you through how to actually use what you grow — fresh, dried, frozen, and blended — from the first oregano harvest in spring all the way through cilantro in winter. Free Download: Herbs Quick Reference Chart A handy cheat sheet for growing and using your favorite kitchen herbs. http://journeywithjill.net/herbchart

Do you still believe the sugar pills dried up and became ineffective after some time? Then you need to watch this video. Or Listen as Podcast below The post Do homeopathic globules lose their action when dried up? appeared first on Dr Saurav Arora.

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

Romans 8:28Author John Bunyan was in a seemingly hopeless situation when he penned Pilgrim's Progress, a book still impacting lives today...300 years later. Whatever tough stuff you're dealing with remember God is with you, working through you, in His perfect timing and in His perfect way.

Studies in 1 Kings: 27 Lessons From a Dried Up Stream 1 Kings 17:7

Episode 2792 - Vinnie Tortorich and Chris Shaffer welcome two callers to discuss getting back on track, how to decide who you want to be, and more. https://vinnietortorich.com/2026/04/decide-who-you-want-to-be-episode-2792 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Vinnie's workout videos are available to purchase! Choose from a 2-day, 4-day, or 6-day workout–or buy all three at a discount! TO PURCHASE VINNIE'S WORKOUT VIDEOS, CLICK THIS LINK: https://vinnietortorich.com/workout Decide Who You Want to Be Spring has sprung! (3:00) Our first caller is John. (8:00) John has lost 87 pounds thus far. He has slipped into his habits and wants to know how to refocus. If you haven't already, you can purchase Vinnie's Intro to NSNG e-book. https://nsng.vinnietortorich.com/product/intro-to-nsng/ Diet soda is not a healthier option. There are multiple reasons not to drink it. (22:00) Jane is the next caller. (24:00) She's been losing weight, little by little. She notices that if she eats something off-plan, it can take her 10 days to get back on track without feeling the negative effects. She asks about cortisol testing. (32:00) Keto dried fruit is taking off. (38:00) Keto dried fruit is misleading. Dried fruit is basically sugar bombs. Just because something is labeled "keto" does not make it low-carb. They discuss how companies tweak ingredients with junk to make the nutritional panel numbers look lower. (42:00) Just remember it's pretty much all junk and manipulation. The NSNG® VIP GROUP IS NOW CLOSED AGAIN AS OF SUNDAY, MARCH 15TH Anna's next cookbook, Eat Happy Cocktail Hour, is filled with cocktails, mocktails, and appetizers and is available for pre-order right now. If you pre-order, you'll get bonus goodies! You can preorder from a wide variety of booksellers at https://eathappycocktailhour.com/ Save your receipt from wherever you preorder, you'll need it for your bonuses! Physical Release Date is October 2026 A New Sponsor Jaspr Air Scrubbers has a discount code, VINNIE, that gets you $300 off for a limited time. Jaspr offers a lifetime warranty. Go to Jaspr.co for more information or to purchase. (1:05:00) You can book a consultation with Vinnie to get guidance on your goals. https://vinnietortorich.com/phone-consultation-2/ More News Serena has added some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty, and Grooming Products that Actually Work! https://www.amazon.com/shop/vinnietortorich/list/3GPVU29UHHPMY?ref_=aipsflist Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Please make sure to watch, rate, and review it! Eat Happy Italian, Anna's second cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, on her website, and on Substack —they will spice up your day! https://annavocino.substack.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views it receives, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries

For more of my latest content, subscribe to my YouTube channel, Dark Asia with Megan and join our awesome community. Your support means everything, and I can't wait to share more Asian cases with you! On Other Platforms: • TikTok: https://www.tiktok.com/@darkasiawithmegan • Instagram: https://www.instagram.com/darkasiawithmegan • Facebook: https://www.facebook.com/darkasiameganlee Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's Weird War Tales #80! Featuring: A Johnny Cash song('s title)! People (and objects) losing their heads! Poor pitiful put-upon pigeons! Dried beef snacks, Space pastries....and MORE! Well? What're you waitin' for? Our Facebook Page is https://www.facebook.com/weirdwarpod Max is on Bluesky @maxpocalypse We are on Youtube at https://www.youtube.com/@WeirdWarriorsPodcast Opening Music: "Behind Enemy Lines" by Rafael Krux from https://freepd.com/epic.php Closing Music: "Honor Bound" by Bryan Teoh from https://freepd.com/epic.php Podcast Banner and Icon Art by Bill Walko: http://www.billwalko.com/ and http://www.theherobiz.com/

Raising equity used to be the easy part—today, it's the biggest hurdle. Veteran real estate securities attorney Eugene Trowbridge unpacks the legal landmines, capital challenges, and shifting dynamics in apartment syndication. From SEC rules to struggling deals and cautious investors, this conversation connects the dots on why deals aren't penciling—and what smart operators must do to survive and win in today's market. Key Takeaways: The New Reality of Raising Equity 1) Equity has gone from abundant to scarce almost overnight 2) Many investors are either fully deployed or sitting on the sidelines waiting for clarity 3) Larger deals ($10M+) increasing require multiple GPs and creative capital stacks Legal Structure Matters More Than Ever 1) Understanding Regulation D (506B vs 506C) is critical. 506B: Relationship-based, no advertising, limited sophisticated investors 506C: Allows advertising but requires strict accreditation verification. Market Stress is Exposing Weak Deals: Rising interest rates + bridge debt + depleted reserves = distressed assets. The Hidden Risk in Capital Raising: Not all "capital raisers" are operating legally. Transaction-based compensation without property licensing can trigger SEC enforcement. Final Thought: Today's market is separating professionals from pretenders. Capital is harder, deals are riskier, and the legal framework matters more than ever. The operators who understand both the financial AND regulatory side of the business will be the ones still standing when the market turns. To contact Gene Trowbridge: gene@tnllp.com Ready to unlock the potential of multifamily syndications? Learn how Michael Becker's proven real estate syndication strategies can help you grow wealth and build long-term financial success. Visit SPIADVISORY.COM to start your journey today.

Spray-dried dispersions are widely used, but they do not always deliver expected results. In this sponsored episode of The Top Line, host Stephanie Butler speaks with AustinPx Chief Scientific Officer Dr. Dave Miller about how drug developers can recover from suboptimal formulations and manufacturing challenges. Miller outlines common issues, including poor bioperformance, inefficient scale-up, intellectual property limitations and high pill burden. He explains how next-generation amorphous solid dispersion technologies, such as KinetiSol, expand formulation design space, remove solvent constraints and support more efficient, scalable manufacturing. The conversation also covers how to introduce improved formulations into late-stage clinical programs and navigate regulatory considerations. Miller shares how teams can accelerate timelines while maintaining product quality and performance. For developers looking to optimize assets or reduce risk, this episode delivers clear, expert insight. Listen to the full interview to learn how to overcome formulation challenges and advance drug development.See omnystudio.com/listener for privacy information.

On the fifth Sunday of Lent, Christopher Mack acknowledges we live in times where nerves can easily get fried and hope can seem in short supply. Everywhere we turn, it seems the world is on fire. The Hebrew people also wondered if the chaos engulfing their world would ever relent and give way to new life. A valley of dry bones seemed to offer evidence of a sealed and gruesome fate. Yet for Ezekiel, these beyond dead bones, were the perfect canvas for a community to believe they could begin again. Belonging in the Wilderness lays bare the tension between our vulnerable humanity… our desire to simply be, without hustling for worthiness or trying to fit in… and our longing for Beloved Community with our friends, family, neighbors, enemies, creation, and our Creator. The wilderness is an unavoidable part of this journey. It is where we abandon the game of dressing up like our mythical heroes and begin to uncover the mystery of our one wild and true self.  A life so rooted in Divine Love, we find ourselves simultaneously set apart and intimately connected to God's global family. We rarely choose to go to the wilderness, where all our distractions and pretense evaporate. Yet the wilderness invites us to live together for what really matters, because here there is energy for little else. There are no shortcuts in the wilderness. It is a solitary journey, which we cannot walk alone.   Reflection Questions: Can you acknowledge to yourself and to God where you feel bone tired, sapped of hor or where your well has run dry?  Which stage of grief resonates most with you?  What is one step you can take toward wholeheartedness? 

Most flower and vegetable growers can add herbs to their existing crop plans without changing what they're already doing- and dried herbs can complement the fresh crops by providing a year-round income stream. On this week's podcast we talk with Emily Springer of Meeting House Farm and Collaborative in Maine about how she grows herbs on the farm and sells them through the collaborative. Emily started the collaborative so growers can use the online sales platform to connect with buyers nationwide and ship herbs from their own farms.  She tells us how over 80% of the herbs sold in the United States are imported, and the $12 billion dollar market is expected to double over the next decade. We discuss which herbs are in demand, how to grow and dry them, how to join the collaborative, and the profitability of growing herbs. Though many overseas producers have a lower cost of production, domestic growers can compete on quality and transparency in the herb market. The conversation also covers harvesting, processing, pest management, and how much of the labor associated with drying and processing herbs can be done in the offseason when the farm is less busy. Connect With Guest: Instagram: @meetinghousefarm Emily's article from the March 2026 Growing for Market Magazine: Add herbs to your crop plan to strengthen both land and profit Podcast Sponsors: Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: Seven Springs Farm Supply is a farm-based supply company focused on serving market gardeners and has been in business for 35 years. Our catalog includes a comprehensive selection of approved-for-organic fertilizers, pest & disease controls, growing mixes, cover crop seed, and more. We offer custom fertilizer blending and seasonal cooperative purchasing opportunities, and our experienced team is ready to help guide you to the best solution for your farm's needs. Request a free paper catalog and learn more at sevenspringsfarmsupply.com or give us a call at (540) 651-3228.  If you grow for market, you know performance is everything. That's why so many farmers are turning to Burpee's Farmers Market. Dedicated to professional growers, Burpee is now offering non-GMO seeds in larger quantities – bred and selected for standout flavor, strong yields, and the kind of visual appeal your customers crave. Burpee's been doing this for 150 years, and they're still creating new varieties with growers like you in mind. You can check out the full lineup at Burpee.com/FarmersMarket. Farmhandis the virtual assistant built for farmers—helping CSAs scale sales, run error-free fulfillment, and deliver 5-star service. Whether you're at 100 members or 1,000, Farmhand helps you grow without burning out. You've heard us—and our farmers—right here on the Growing for Market Podcast. Explore more stories and learn more atfarmhand.partners/gfm. BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America. Nifty Hoops builds complete gothic high tunnels that are easy to install and built to last.  Their bolt-together construction makes setup straightforward and efficient, whether it's a small backyard hoophouse, or a dozen large production-scale high tunnels- especially through their community build option, where professional builders work alongside your crew, family, or neighbors to build each structure -- usually in a single day.Visit niftyhoops.com to learn more. Farming is hard. Running it shouldn't be. Tend helps you plan your season, map your farm, and track every task from seed to sale. No spreadsheets, no guesswork, just seamless workflows. Tend is the all-in-one farm management platform that brings together planning, field mapping, fulfillment, real-time inventory, sales, labor, traceability, and accounting in one easy platform. Built for small market gardens, CSAs, and large diversified farms. Get started with a free account at Tend.com. No credit card required. Subscribe to our magazine- all new subscriptions include a FREE 28-day trial!

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Get more of Decoder Ring with Slate Plus! Join for exclusive bonus episodes of Decoder Ring and ad-free listening on all your favorite Slate podcasts. Subscribe from the Decoder Ring show page on Apple Podcasts or Spotify. Or, visit slate.com/decoderplus for access wherever you listen.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Get more of Decoder Ring with Slate Plus! Join for exclusive bonus episodes of Decoder Ring and ad-free listening on all your favorite Slate podcasts. Subscribe from the Decoder Ring show page on Apple Podcasts or Spotify. Or, visit slate.com/decoderplus for access wherever you listen.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Get more of Decoder Ring with Slate Plus! Join for exclusive bonus episodes of Decoder Ring and ad-free listening on all your favorite Slate podcasts. Subscribe from the Decoder Ring show page on Apple Podcasts or Spotify. Or, visit slate.com/decoderplus for access wherever you listen.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

Dave makes a quick snack that you might see more and more often in the coming years: dried squid.  He talks about the rising amount of cephalopods in the ocean, the specific umami and texture of squid, and ponders if it might be coming to more and more grocery store shelves near you. He also answers an Ask Dave about London eating, and general dining strategy when on a short trip in a new place.  Learn more about San Ho Won: https://www.sanhowon.com/  Learn more about St. JOHN: https://stjohnrestaurant.com/  Learn more about Trishna: http://trishnalondon.com/  Learn more about Gymkhana: https://gymkhanarestaurants.com/  Learn more about Ambassador's Clubhouse: https://ambassadorsclubhouse.com/newyork/  Learn more about Ganbara: https://www.ganbarajatetxea.com/presentation  Learn more about Seirinkan: https://theseirinkan.com/  Learn morea bout Savoy: https://savoy-azabujyuban.com/en Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado, Dan McCoy, Molly O'Keefe, Michael Berger Sound Engineer: Kevin Cureghian Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices