Podcasts about Edible

Show Notes 26 September 2025Story 1: No sorting needed: Plasma torch shows promise for hassle-free plastic recyclingSource: TechXplore.comLink: https://techxplore.com/news/2025-09-plasma-torch-hassle-free-plastic.htmlStory 2: MIT spinoff achieves major milestone in pursuit of limitless energy beneath our feet: 'Could fundamentally change how we power our world'Source: The Cool Down via MSN.comLink: https://www.msn.com/en-us/news/technology/mit-spinoff-achieves-major-milestone-in-pursuit-of-limitless-energy-beneath-our-feet-could-fundamentally-change-how-we-power-our-world/ar-AA1KOf5nVideo: https://www.youtube.com/watch?v=oYHcCsFlD2QSee also: https://www.quaise.com/Story 3: Scientists build micromotors smaller than a human hair - Tiny light-powered gears could revolutionize medicine by powering machines the size of human cells.Source: ScienceDaily.comLink: https://www.sciencedaily.com/releases/2025/09/250918025025.htmResearch paper: https://www.nature.com/articles/s41467-025-62869-6Story 4: New Ultrasound Helmet Reaches Deep Inside the Brain Without SurgerySource: ScienceAlert.comLink: https://www.sciencealert.com/new-ultrasound-helmet-reaches-deep-inside-the-brain-without-surgeryResearch paper: https://www.nature.com/articles/s41467-025-63020-1Honorable MentionsStory: NASA Is Testing a Nuclear Battery That Could Last 433 YearsSource: Popular MechanicsLink: https://www.popularmechanics.com/science/a65964293/nuclear-battery-433-years/Story: China's transparent coating to turn ordinary windows into solar power generatorsSource: Interesting EngineeringLink: https://interestingengineering.com/energy/colorless-coating-turn-windows-into-solar-panelsStory: Scientists Pitch Bold Plan to Turn Nuclear Waste Into Nuclear Fuel - Tapping into discarded nuclear waste could help generate a self-sufficient source of a key ingredient for nuclear fusion, a new plan proposes.Source: GizmodoLink: https://gizmodo.com/scientists-pitch-bold-plan-to-turn-nuclear-waste-into-nuclear-fuel-2000643875Story: Scientists Made ‘Jelly Ice' That Never Melts. It's Edible, Compostable and ReusableSource: ZME ScienceLink: https://www.zmescience.com/science/news-science/scientists-made-jelly-ice-that-never-melts-its-edible-compostable-and-reusable/

Leaft Foods is a Canterbury-based start-up focused on extracting a special protein called Rubisco from the green leaves of plants. In this episode of Cut the Crop, Maury Leyland Penno and Monica Schwass of Leaft Foods say that while Rubisco is in every green leaf, they have selected to grow lucerne for its production and environmental attributes.See omnystudio.com/listener for privacy information.

In Mexico, chile en nogada is the taste of September. But one key ingredient —a candied cactus — is now illegal to buy - because its on the verge of extinction. But as our Mexico correspondent learns, traditions in Mexico are very hard to break.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

This week on Best Bets for Pets, Michelle Fern chats with Elliott Schackne, integrative nutritionist and founder of Jaffee's Bone Broth. Inspired by his work rehabilitating sick foster dogs, Elliott created a brand-new line of homemade bone broths — each batch crafted in his own kitchen with the help of his family. Using only the highest quality ingredients sourced from independent farms that raise 100% grass-fed, free-range, and wild-grazed animals, Jaffee's Bone Broth is unlike anything else on the market. With no fat, salt, or added flavorings, and featuring the only bone broth for dogs that includes fully edible bones in every pouch, Jaffee's is on a mission to help your dog live its healthiest and happiest life.EPISODE NOTES: Yummy Jaffee's Bone Broth: The First Dog Bone Broth with Edible BonesBecome a supporter of this podcast: https://www.spreaker.com/podcast/best-bets-for-pets-the-latest-pet-product-trends-pets-animals-pet-life-radio-original--6667904/support.

Cette Semaine LTDJ reçoit Kowzie & Mzrabelle (Montréal Nord, Montréality, Femme dans la game)À chaque épisode Dj Crowd et Jay Seven reçoivent des invités pour le temps d'un jujube! Suivez les émissions pour les conversations les plus comiques, informatives et absurdes du Québec!Salutations aux commanditaires:Le Green Room, Le KampusInfographie par : Dj Crowd pour Muliani GfxMusique par : @BeatsbyGallo pour MajorWayStudio : KampusSuivez-nous sur les médias sociauxPour écouter l'after-Show :https://www.patreon.com/letempsdunjujubeDj Crowd :https://www.instagram.com/djcrowd/https://www.facebook.com/worldfamousdjcrowdTiktok, Snapchat, Twitter : Dj CrowdJaySeven :https://www.instagram.com/j7official/LTDJ : https://www.instagram.com/letempsdunjujube/https://www.facebook.com/letempsdunjujube/Merci !!!!!!! Suivez-nous sur les médias sociauxPour écouter l'after-Show :https://www.patreon.com/letempsdunjujubeDj Crowd :https://www.instagram.com/djcrowd/https://www.facebook.com/worldfamousdjcrowdTiktok, Snapchat, Twitter : Dj CrowdJaySeven :https://www.instagram.com/j7official/LTDJ : https://www.instagram.com/letempsdunjujube/https://www.facebook.com/letempsdunjujube/Merci !!!!!!!

Questions about planting greens, pruning blueberries, and Erica Glasener from Oakland with favorite perennials to plant

Hey guys, Nico and Derek here! On today's episode of BeerSos, we take some edibles - it's Nico's first time. And Derek asks Nico a series of questions, each one getting wilder than the last.We hope you enjoy it!Support the show

Today, I am joined by nutritionist and podcaster/speaker Callum Weir. Callum is a certified nutritionist (CMA) with a passion for plant-based living that goes far beyond what's on the plate. Known for his energetic, grounded, and deeply human approach to health, Callum works at the intersection of nutrition, performance, sustainability, and purpose, helping people unlock their full potential through plants.The Plant-Fuelled Podcast explores the power of plant-based living through the lens of nutrition, performance, wellbeing, and sustainability.At his core, he's here to educate, inspire, and build a healthier, more compassionate world, one plate and one person at a time.To connect with Callum:Website: https://www.plantfuelled.co.uk/Instagram:https://www.instagram.com/plantfuellednutrition/Substack: https://substack.com/@callumweirYouTube: https://www.youtube.com/@plant-fuelledMentioned: I am not a nugget t-shirt - yes, you can still by them! https://shop.peta.org/peta2-i-m-not-a-nugget-t-shirt.htmlTo connect with me:Follow me on Facebook and Instagram @didyoubringthehummusFor more info on my Public Speaking 101 program: ⁠https://www.didyoubringthehummus.com/publicspeakingforactivists⁠Contact me here or send me an email at info@didyoubringthehummus.comSign up for meditation sessions hereSign up for The Vegan Voyage, to sponsor the podcast, book meditations packages, or sign up for my Public Speaking program hereJoin my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest©2025 Kimberly Winters - Did You Bring the Hummus LLCTheme Song ©2020 JP Winters ⁠@musicbyjpw⁠

Ever look at a wedge of cheddar and think, “Tell me my destiny”? No? Well, it’s time. Dive into the delicious world of food-based fortune telling with Jennifer Billock, a cheese oracle; Sarah Napoli, a witch who lets onions predict your romantic future; and Rebecca Zaretzky, a tea-leaf reader who sees more than just caffeine in your cup. Suggested episodes: I predict that you will listen to a public radio show about psychics Animal psychics reveal what our pets really think What near-death and shared-death experiences tell us about living GUESTS: Jennifer Billock: writer, editor, and professional cheese fortuneteller Sarah Napoli: known as The Woodland Witch on social media, Sarah shares insights into modern witchcraft, including onion divination Rebecca Zaretzky: tea leaf reader, animal communicator, spiritual mentor, and practitioner at Tea & Tarot Boutique in Clinton, CT Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This week on the Veg Grower Podcast I have been busy on both the allotment and in the kitchen garden. September always feels like the start of a new gardening year and with that in mind I have been preparing beds, harvesting plenty, and even picking up a bargain or two. Allotment Update: I started the week by harvesting a couple of cauliflowers and some broccoli. Timing is everything with these crops. Too soon and they are small, too late and they bolt. Thankfully these were just right and have been blanched for the freezer, made into cauliflower cheese, and enjoyed fresh. Harvesting them also freed up space in the brassica bed which will be home to garlic and overwintering onions. To prepare, I dug out some of my homemade compost and mulched the beds. It is satisfying to know that garden waste has come full circle to feed the soil for the next crops. While digging compost I also took the opportunity to tidy up the scruffy corner where the bins live. Nettles were cut back and the area generally smartened up, which gave me better access to my leaf mould bins. These will be filled with fallen leaves in October and left to break down into a useful soil conditioner. A trip to B&M also turned up an unexpected find. Trays of violas for just 20p each. After a good soak they perked up and I have planted them around the allotment and kitchen garden. Not only do they add colour but their flowers are edible too, perfect for salads or garnishes. Kitchen Garden update: At home compost has been another big theme. The hot bin continues to churn out high-quality compost and thanks to my neighbours pruning their vines I had more material to add. Chopping it up finely helps it rot down faster and makes a better end product. Looking ahead I am planning to try more polyculture planting next year in the kitchen garden. Rather than having beds for each crop, I want to mix things up with tomatoes and beetroot together or herbs tucked between vegetables. This will make the space more productive and resilient. Another highlight was pricking out thyme seedlings. The smell was fantastic and it reminded me why I want to grow more herbs. Not just for cooking, but also as companion plants. Thyme works well with brassicas as its scent confuses cabbage whites, basil helps tomatoes by repelling whitefly, and chives can deter aphids. Herbs really can bring both flavour and natural pest control. With rain finally arriving I have also been pumping water from full butts into others to make sure nothing goes to waste. My Autopot systems in the greenhouse have been a real help this year, keeping moisture levels steady and helping produce bumper crops. Recipe of the Week In the kitchen garlic was the star with a batch of homemade aioli. This is a simple garlicky mayonnaise made with garlic, egg yolks, mustard, olive oil and lemon juice. It is easy to make but full of flavour and shows just how versatile garlic is both in the ground and in the kitchen. Growing Garlic Finally, a few tips on growing garlic. I aim to plant mine around the 20th of September, which is also my wedding anniversary so I never forget. Garlic likes well-prepared, free-draining soil. I plant cloves 10cm deep and 10cm apart, pointy end up, and water well. Planting in September means the bulbs get the cold spell they need to split properly and by June they will be ready to harvest. Garlic is one of the easiest and most rewarding crops to grow and one I always look forward to. Final Thoughts This week has been a reminder of how September is a turning point. Harvesting summer crops, preparing for winter, and planning ahead for next year. With compost, violas, herbs, and garlic all on the go it feels like the garden is full of energy and potential.

Cette Semaine LTDJ reçoit Mic Life & Shmoney Juelz (Le Fameux Vidéo, Rocnation, Gs9, Défi piquant)À chaque épisode Dj Crowd et Jay Seven reçoivent des invités pour le temps d'un jujube! Suivez les émissions pour les conversations les plus comiques, informatives et absurdes du Québec!Salutations aux commanditaires:Le Green Room, Le KampusInfographie par : Dj Crowd pour Muliani GfxMusique par : @BeatsbyGallo pour MajorWayStudio : KampusSuivez-nous sur les médias sociauxPour écouter l'after-Show :https://www.patreon.com/letempsdunjujubeDj Crowd :https://www.instagram.com/djcrowd/https://www.facebook.com/worldfamousdjcrowdTiktok, Snapchat, Twitter : Dj CrowdJaySeven :https://www.instagram.com/j7official/LTDJ : https://www.instagram.com/letempsdunjujube/https://www.facebook.com/letempsdunjujube/Merci !!!!!!! Suivez-nous sur les médias sociauxPour écouter l'after-Show :https://www.patreon.com/letempsdunjujubeDj Crowd :https://www.instagram.com/djcrowd/https://www.facebook.com/worldfamousdjcrowdTiktok, Snapchat, Twitter : Dj CrowdJaySeven :https://www.instagram.com/j7official/LTDJ : https://www.instagram.com/letempsdunjujube/https://www.facebook.com/letempsdunjujube/Merci !!!!!!!

?? Equipment choice and field conditions play a critical role in protecting bean quality and maximizing yield potential heading into harvest. In this episode of the Edible Bean School, Warren McCutcheon demonstrates how McCutcheon Farms uses the Pickett One Step machine to pull and windrow light red kidney beans for harvest near Carman, Manitoba. McCutcheon... Read More

Edible bean harvest is underway in Ontario and Hensall Co-op field marketer Meghan Scott has been getting calls from growers seeking advice on best practices for desiccating crops before harvest. On this episode of the Edible Bean School, Scott shares tips on desiccation timing, product choice, water volume and the importance of maintaining a pre-harvest... Read More

have you ever wondered what the difference between a garden and an edible ecosystem is? Do you want to know how you can create one in you own yard? In this episode with author Zach Loeks from the Ecosystem Solutions Institute, you learn all that and more. We'll walk you through how to choose your site, even if all you have is a 5ft by 5ft patch of earth. From there we'll look into orienting the garden spot, improving the soil, and choosing your plants for form, function, and potential. The coolest part is that this system is modular and you can expand it from a tiny spot in an urban yard to a whole farm with the permabed system. While there are tons and tons of tips and information in Zachs book on edible ecosystems, the smallest and most basic form revolves around the modular permabed system that he pioneered in his first book. Starting with a 5”x5” patch of earth, you mound compost or topsoil like you might in a garden bed, with the low sides being on the south and north ideally to create tiny microclimates that favor different types of plants. in the center row at the height of the mound you can plant your key plant, which will usually be a fruit tree or berry bushes. This creates a center point with full access to sunlight and space around to plant your support species. I'll use the example of a pear tree guild from the book. in the center is the pear tree, ideally a bare root sapling which will cost less than a potted on and is less likely to be root bound. Along with the tree on the top of the mound you could plant grape vines on either side which will use the tree as a trellis as they grow taller. strawberries are a great perennial ground cover which will help to shade out weeds and bear delicious fruit on the south side where it gets full sun. on the shadier south side of the mound you could grow a few asparagus shoots. they're a highly nutritious perennial vegetable that will keep coming back year after year. Some echinacea planted around the top by the pear and grapes will offer some visual beauty from the flowers, attract pollinators, and is a powerful medicine too.  This is just one example of a micro edible ecosystem. If you have more space you can group multiple 5×5 squares into a row, or add multiple rows in what Zach calls a triad. play with different combinations of plants that can support one another and explore the full diversity of what grows in your climate. The options are almost limitless.

Atlas Obscura's resident food and death reporter Sam O'Brien takes us to Smithfield, Virginia, where we meet a 120-year-old ham, and the people who love it. All week, we're featuring the stories behind a few of our favorite things – from ancient hams to mummified fingers. Want to tell us about your own favorite unusual object? Give us a call at 315-992-7902 and leave a message, record a voice memo and email it to us at hello@atlasobscura.com. We may air your story on a future episode!

Send us a textSupport the show

hello hotties and happy Tuesday! welcome back to another crazy episode we chat what I've been up to, horseback riding, fall weather, club appearances, dancing the pain away, eclipse season, manifestation, following your intuition and heart, period tips, period panties, period smell, heating pads, body is a temple. natural beauty secrets, beauty tips, frat party safety 101, party safety, boob job, plastic surgery, second puberty, body changes, broken nose, dating apps vs dating in person, entering a new era, new era prep, dreaming, making space for blessings, perseverance, hooking up as a girl, unhinged edible thoughts, college side hustles, making quick money, current go to bedroom positions, the big O, penetration, the girls get real and much much more! if you want to see more from me join the patreon at patreon.com/smokeseshshawty and follow me on instagram to keep up with what im up to at hannahmarlene, stay sane stay sexy and ill see you all so soon! MUAH!

From MPR News, Art Hounds are members of the Minnesota arts community who look beyond their own work to highlight what's exciting in local art. Their recommendations are lightly edited from the audio heard in the player above. Want to be an Art Hound? Submit here.Edible creativity at the State FairMorgan Kempton of Minneapolis, who works in education at Hennepin Arts, is a fan of the Creative Activities building at the Minnesota State Fair, which runs through Labor Day.While many flock to the rides or concerts, Kempton is drawn to the detailed displays of baked goods:Morgan: It's just interesting to see how many different types of pies people can make, and all the designs on the top of the pies can always be so unique and interesting to see.— Morgan KemptonCarved emotion in HopkinsJanet Kilsdonk of Hopkins recommends “… good dog …” an exhibition of wood carvings by artist Fred Cogelow at the Hopkins Center for the Arts. The show runs through Sept. 6. She was captivated by the lifelike quality of the work:Janet says: It actually makes you step back and feel like you've stepped into a drawing when it's actually a wood carving.— Janet KilsdonkTransforming stuffed animals with clayCourtney Mault of Minneapolis is looking forward to the Spiralia World's Clay Critter Workshop, led by artist Ricky at Odd Mart in Minneapolis on Saturday.Participants are invited to bring their own stuffed animals and create colorful masks for them using a variety of materials:Courtney: You'll be able to totally change the personality of your stuffed animal.— Courtney Mault

Strip tillage has gained a foothold in corn and soybean fields across Ontario but few growers employ the tillage practice in edible beans. Thamesford, Ont., grower Matt Langford is trying strip tillage for the first time on his farm in 2025. He's looking to reduce tillage to combat erosion and manage corn residue on his... Read More

It's a mystery!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What was something on your childhood wishlist that you're still kind of mad that you never got?Calculating potency isn't just math—it's the fundamental skill that transforms your cannabis kitchen from a guessing game into a precise culinary art. Whether you've ever found yourself unexpectedly bonding with your couch for six hours after a miscalculated brownie or thrown away gifted edibles because you had no idea how strong they were, this episode solves the dosing dilemma once and for all.I break down the seemingly complex world of THC calculations into a straightforward formula anyone can master, walking you through real examples that demonstrate exactly how to determine what's in each serving of your homemade treats. You'll discover why even experienced cannabis consumers sometimes need just a fraction of a gram to create perfectly dosed edibles, potentially saving you significant money while delivering consistently reliable experiences. Grab your Edible Dosing Cheat Sheet over at the website. By the end, you'll understand why knowing your numbers isn't about taking the fun out of edibles—it's about ensuring every experience is the right kind of fun.Continue the conversation and start connecting—head to JoinBiteMe.com right now. You'll find a private community of cannabis growers, makers and lovers who are just as obsessed or curious as you are.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Pippa speaks to Ben Getz from Urban Harvest, a food gardening service which specialises in helping people grow their own food and live more sustainably, about starting your own edible garden. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

On this episode, we examine the decisions that were made during lockdowns to change your diet without your permission. What has changed and why? Where are the likely changes going to take place? What can you do about it? We ask the questions. Contact and Support - https://www.subscribestar.com/dynamic-independence

Joey has learned over the years that sometimes you have to create your own fun. This week, Joey tells Lee about Mercy's first time on stage and why he does NOT want her to be a comedian, and how much he loves watching people lose their mind in public. SHOW NOTES Support the show and get your first month of BlueChew for free, just press in promo code JOEY at https://www.bluechew.com Support the show and get $5 off your next Magic Spoon order at https://www.magicspoon.com/CHURCH  

When Canadian musician Charlie Houston was a student at NYU a few years ago, she took a weed edible that gave her a really bad trip. It was so bad that she quit music, dropped out of school and moved back in with her parents in Toronto. Earlier this year, Charlie released her debut album, “Big After I Die,” which explores the precarious and often surreal experience of transitioning between phases of life. She sat down with Tom Power to tell us the story of the edible that changed her life and how she got back into music. Plus, she sets up a track from her new album.

New edible bean varieties have been making headlines in recent years. In 2022, Dynasty, a dark red kidney bean that delivers high yield, disease resistance, and adaptability was named Seed of the Year in Canada. Two years later, the variety was named the University of Guelph's 2024 Innovation of the Year. On this episode of... Read More

Send us a textDee and Carol features flowers and veggies for the letter S today, plus talk about a new book on herbs.For more info, check out our newsletter.S is for...Flowers: Scabiosa - Pin Cushion flower.  Sunflowers:  Sunflower SteveAll American Selection sunflowers include Concert Bell (2022), Ring of Fire (2001), Suntastic Yellow with Black Center(2014)  Statice -  Limonium sinuatumSaffron crocuses Vegetables:    Shallots -  Creme Brulee is an All American selection from 2021. Swiss chard  Savory: winter (Satureja montana and summer (Satureja hortensis). Sorrel On the Bookshelf:    Herbs in Every Season: 48 Edible and Medicinal Herbs for the Kitchen, Garden, and Apothecary by Bevin Cohen (Amazon link)Dirt:Alpha gal: an article picked up by the AP. Rabbit Holes:Dee:  Wall Street Journal article about Giverny. Carol's Bread crumbs to : Fox in the Forest on InstagramCarol's rabbit hole of Molly Price, the latest Lost Lady of Garden Writing. Our affiliate links are here.Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.

In this episode of the Garden Basics podcast, I speak with succulent expert Debra Lee Baldwin about the world of edible succulents. We delve into what defines succulents, their survival in arid conditions, and their nutritional benefits. Baldwin highlights notable varieties such as Agave tequilana (Blue Agave) and Opuntia, discussing their culinary uses and growth requirements. She shares tips on preparing these plants for consumption and reveals the value of lesser-known edibles like purslane. Baldwin also emphasizes succulents' role in food security. Also, we get a quick tip from Debbie Flower on where to place snail bait in a raised bed (not near the plants!) Originally aired in Ep. 61.Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout.  Now on YouTube (audio) Pictured: the edible succulent, purslane.Links:“Beyond the Garden Basics” Newsletter  By becoming a paid subscriber, you're helping support the newsletter and this podcast. Thank You!Shop online at the Smart Pot store! For a limited time, use coupon code FRED at checkout to receive 10% off your Smart Pot order. Click here to start shopping!Debra Lee Baldwin's Success with Succulents websiteSnail and Slug Control Tips from UCANRAll About Farmer Fred: GardenBasics.net“Beyond the Garden Basics” NewsletterFarmer Fred website: http://farmerfred.comThe Farmer Fred Rant! Blog http://farmerfredrant.blogspot.comFacebook:  "Get Growing with Farmer Fred" Instagram: farmerfredhoffman https://www.instagram.com/farmerfredhoffman/Blue Sky: @farmerfred.bsky.socialFarmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter.

A surprising amount of flowers are not only edible, but also delicious and packed with nutrients. Edible flower and herb farmer Sinead Fenton shares how you can grow these delights in your garden. And she shares how she brings a positive narative to farming for the future through preserving natural resources and increasing pollinators. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Edible sunscreens have become a hot topic, but can SPF gummies replace your normal sunscreen? Dr. Susan Massick explains how UV rays cause damage throughout our body and what type of protection will be most effective. Learn More: https://radiohealthjournal.org/edible-sunscreen-can-you-eat-your-sun-protection Learn more about your ad choices. Visit megaphone.fm/adchoices

On the Monday, July 14 edition of Georgia Today: As close to $7 billion federal dollars for education funding remains frozen, Georgia schools could be among the worst to feel the effects; a postal distribution center in Palmetto still struggles, a year after frustrating mail delays across the nation; and have you ever thought about using your back yard to grow food?

This week on the Shedtime Podcast the guys get talking about Willie Nelson. Did you know that the Red Headed Stranger has an Edible brand?Getting into bands is fun. It's even more fun when you've been following their rise from the earliest days. They guys remember good times as they talk about getting into bands at the local level.Conspiracy time! Did we really land on the moon? Why haven't we been back? Did Kubrick have something to do with faking the landing? What about the Masons? What is the secret they hold?All this and going shopping for Real neon signs, this week on the Shedtime Podcast. Support the showWant More Shedtime Podcast?Want to Find the Show on your FAVORITE STREAMING SERVICE?Want more EXCLUSIVE CONTENT only available to the Shedheads?Visit the Shed on the web :http://www.shedtimepodcast.comFind the Shedtime Podcast on Instagram : @ShedtimePodcast

Edible Raw (Bishul Akum): Milk; Corn; Cranberries; Maple Syrup; Mushrooms; Chestnuts; Fish (sushi). See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com⁠

How does a fifth grader baking cherry clafoutis grow into a celebrity pastry chef whose creations grace the pages of Vogue, Good Morning America, exclusive finance events in the world's financial capitals, and the ultra-private weddings of UHNW tastemakers?In this spellbinding episode of 9x90™, Adi Soozin sits down with Daniel Colonel to uncover the wild journey from non-profit bakeries to crafting a world-class edible luxury empire.Daniel shares the raw, unfiltered moments that shaped his career: the pandemic pivot that sparked his brand's meteoric rise, the deeply personal stories infused into his couture cookies and intricate wedding cakes, and the mindset shifts that took him from surviving to redefining luxury in the pastry world.For aspiring creatives, luxury entrepreneurs, or anyone intent on leaving a lasting legacy, this episode is your blueprint for building magic—and success—on your own terms.See all of the photos & more at: 9x90.co/Daniel-Colonel

Pagan Community Building (…or is the Druid secretly starting a cult?)This week on Three Witches and a Druid, the gang kicks things off in their now-iconic meeting spot: our wise Druid's backyard—home to birdsong, dappled sunlight, and a feral patch of Japanese knotweed that might just be plotting world domination. Annoying? Yes. Edible? Also yes. Turns out, in a post-apocalyptic snack emergency, we might all be chewing knotweed and pretending it's kale.From there, things take a deliciously unhinged turn as the hosts dive into one of their favourite long-running fantasies: building the ultimate pagan community. We're talking full-on witchy commune energy—sacred fires, gardens overflowing with herbs, shared meals, moon rituals, maybe a goat or 7… the works. And of course, chaos ensues in the best way.They dish on everything from apocalypse gardening tips to the logistics of communal living, throw shade at zoning laws, and even casually mention the Diefenbunker because why wouldn't you want your coven to have a Cold War-era hideout?Expect:

Canada fleabane can be a real pain for edible bean growers growers but University of Guelph weed scientist Dr. Isabelle Aicklen is looking to change that. Earlier this year, Aicklen was named the new Ontario Bean Growers professor in weed management at the University of Guelph and one of her first priorities is to tackle... Read More

In this episode the gang discuses Circumcisions. Nick and Chris have Chris' sister's wedding in Punta Cana. Will they finally engage in intercourse? Miranda and Nick's kids have potty mouths. Sarah made a big purchase, what was it? Nick has a sports update. Another installment of Am I the Ass Hole! AND Jersey Man vs Florida Man returns. www.nonewfriendspodcastwww.sandpipervacations.com

www.TheMasonAndFriendsShow.com https://thejuunit.bandcamp.com/releases https://www.glass-flo.com Great Pipes for Sure Shout Out Dub, next week plans, Bronco, mostly the Unit, Edible intake, trashing the overly potent, Dumpster Hiding, Predator good movie, Sounds, Making it Great Again, Greatness, Milania Getting IT, pond sounds, Mike being Freaked Out, Flies, rewatchable, TV Shows, Wild Shows, Too Much Time, everybody has somebody, I'm the shit bitch, having confidence in me,. not the pursuit, Ratchet Bitches, the populous, most interesting season of America, Ju Jobs, Lisa Next Door, highway napping, Pollo Compero, the music of this episode@ https://open.spotify.com/playlist/3EjVXVr78EltnZFOPlnUlL?si=772fae08efd84a69 support the show@ www.patreon.com/MperfectEntertainment

In episode 484 of Total Retail Talks, Editor-in-Chief Joe Keenan interviews Kevin Keith, chief marketing officer of Edible Brands, a family of consumer brands focused on celebrating life's most meaningful moments, including its flagship brand Edible, formerly Edible Arrangements. Listen in as Keith provides an overview of the business and its family of brands (1:25),…

Welcome, and thanks for tuning in to this Agronomic Monday edition of RealAg Radio. Host Lyndsey Smith is joined by: Calem Alexander and Dave Louwagie of Hensall Co-op to talk about evaluating plant stands with yield targets in mind; Colin Elgie of the Ontario Ministry of Agriculture, Food and Agribusiness on nitrogen side dress in... Read More

This episode is a conversation with Shane Edwards, also known as Wild Dryad—a self-taught botanist, illustrator, and foraging educator. We explore the lost legacy of the pawpaw, America's largest edible indigenous fruit, and how reconnecting with this tropical-flavored wild food is also a path to cultural restoration, land stewardship, and ancestral knowledge. If you've ever wondered what pawpaws taste like, where they grow, or why they vanished from our food system—this is the deep dive you've been waiting for.EPISODE OVERVIEW:What makes pawpaw fruit so unique—and why most people have never heard of itHow Shane started foraging and built his knowledge from backyard weeds to edible landscapesThe cultural importance of pawpaw in Indigenous, African American, and rural traditionsWhy pawpaws disappeared from modern food systems (and how we're bringing them back)Pawpaw identification tips: habitat, leaves, flowers, bark, and fruiting seasonHow to ethically harvest, hand-pollinate, and propagate pawpaw treesThe growing cultural movement to reclaim wild food accessThe risks of overharvesting and why wild tending is crucial for future abundance of wild edible plantsWhat ancestral eating teaches us about ecology, resilience, and food sovereigntyUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/kJtoCvhWNQ0?si=85bZbRQRYpNSmbZhSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Shane:https://www.instagram.com/the_wild_dryad/

Thomas Keller has built a collection of restaurants that have set new standards in the hospitality profession. As the first American-born chef to receive multiple three-star ratings from the Michelin Guide for The French Laundry and Per Se and one star for The Surf Club Restaurant, he is the most recognized American chef by Michelin. In 2011, he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He is the author of six cookbooks, including The French Laundry Cookbook, which recently celebrated its 25th anniversary.Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school.On May 29, 2025,  Thomas Keller and Alice Waters came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with Phil Rosenthal, the creator of the PBS documentary series “I'll Have What Phil's Having” and Netflix's “Somebody Feed Phil.” 

On today's episode, we sit down with the newest edible brand on the Colorado Cannabis Scene, FLOWER UNION EDIBLES founder Jon Spadafora to talk about the launch of a new brand and edible. Jon has a long history working in the Colorado cannabis industry & has now set his sights on creating an edible made for the casual cannabis consumer. Friendly price, proper buzz & the industry knowledge to stick around.. we talk about it all & then nerd out about some other stuff as well.You can find Flower Union at dispensaries like Oasis Superstore and a litany of others. Follow their social channels or visit their website https://flowerunion.co/ to find a store slinging the goods near you!Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Rachel was on a PLANE when it hit...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Todd and Rachel have stories.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's episode began with an interview of Suzanne O'Brien, CEO of Royal Restaurant Group, who discussed her career in the restaurant industry and the success of their partnership with the Philadelphia Horticultural Society's pop-up garden. This was followed by an interview with Maria Stewart, who is the owner of Gorgeous Goat Creamery. Maria shared her background in academia and nutrition before transitioning to goat farming and dairy production. The final segment featured Danny O'Malley, Founder of Before the Butcher, a plant-based meat company. Danny explained his journey from acting to food service and production, and discussed his company's plant-based protein products along with the environmental impact of meat eating versus consuming plant-based foods. *Food Farms And Chefs Radio Show, Episode 325

Today, I am joined by The Tactical Redneck to discuss updates from the Holler Homestead: Wild edible harvests, the Homesteader Grocery Store, water austerity measures and so much more. Featured Event: June 8, 2025, 1pm-4pm - Tomato Wall Hydro Build. RSVP LivingFreeinTennessee.com Sponsor 1: TheWealthsteadingPodcast.com Sponsor 2: AgoristTaxAdvice.com Water austerity measures Sea showers vs dishes... all the showers Free wood chips for cleanup work Homesteader grocery store conversations  Black raspberries ripe Clover gets stuck in the fence Tomato demo Rabbit day Bed 4 is ready to plant Rain all the time and spring/summer 2010 Trellis? Preparing the Toyota Cabin hydro re-set up Holler Neighbor Dinners, KH Family in Town Char chat Kerry's event Fire ant battle What were you chipping away at last night? Basecamp spring Edible harvest: lemon balm, chamomile, red Clover, yarrow, comfrey, chocolate mint, last rose harvest Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift! Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

This episode of Damn Internet, You Scary! is a full-blown ride. Guest: Devonte West https://www.instagram.com/_devontewest/ Devonte West joins Tahir Moore and Patrick Cloud for an unhinged convo that covers: Snail trail face masks

Last week I was at the LFTN 25 Workshop put on by my good friend Nicole Sauce. While there, one of the fellow presenters was talking about applying permaculture in suburban settings. She had done an amazing job transforming her backyard into a productive, beautiful space. But when it came to the front yard? That's where the “Karens” and the HOA enforcers drew the line. Nicole pointed out to me, “You haven’t covered that in a while.” She's right, it’s time to revisit how to stick it to the rule-makers while still playing the game better than they do. Today, … Continue reading →

It's a powerful biological response that has preserved our species for millennia. But now it may be keeping us from pursuing strategies that would improve the environment, the economy, even our own health. So is it time to dial down our disgust reflex?  You can help fix things — as Stephen Dubner does in this 2021 episode — by chowing down on some delicious insects. SOURCES:Paul Rozin, professor of psychology at the University of Pennsylvania.Val Curtis, late disgustologist at the London School of Hygiene and Tropical Medicine.Sandro Ambuehl, economist at the University of Zurich.Emily Kimmins, R&D lead for the sensory and consumer-science team for Kraft Heinz.Iliana Sermeno, former chef at The Black Ant. RESOURCES:“Stink Bugs Could Add Cilantro Flavor to Red Wine,” by Alex Berezow (Live Science, 2017).“Edible insects: Future Prospects for Food and Feed Security,” by the F.A.O. (United Nations, 2013).“I Hate to Break it to You, but You Already Eat Bugs,” by Kyle Hill (Scientific American, 2013).“Five Banned Foods and One That Maybe Should Be,” by Leah Binkovitz (Smithsonian Magazine, 2012).“Effects of Different Types of Antismoking Ads on Reducing Disparities in Smoking Cessation Among Socioeconomic Subgroups,” by Sarah J. Durkin, Lois Biener, and Melanie A. Wakefield (American Journal of Public Health, 2009).“Flesh Trade,” by Stephen Dubner and Steven Levitt (The New York Times, 2006).“Feeding Poultry Litter to Beef Cattle,” by Jay Daniel and K.C. Olson (University of Missouri, 2005). EXTRAS:"Why Does Everyone Hate Rats?" by Freakonomics Radio (2025).