Podcasts about Edible

Cette Semaine LTDJ reçoit Shortcut, Dj Groove & Iwonder (K.Maro, Sean Paul, Groupie, Rap Montreal)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 Kampus, CbetInfographie 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 !!!!!!!

In this episode of GardenDC: The Podcast about Mid-Atlantic Gardening, we talk with Wendy Brister, Marketing Director of Cavano's Perennials, all about native edible plants. The plant profile is on Basket of Gold and we share what's going on in the garden as well as some upcoming local gardening events in the What's New segment. We close out with the Last Word on Playing with Frost by Christy Page of GreenPrints.If you liked this episode, you may also enjoy listening to:~ GardenDC Podcast Episode 28: Preserving Your Harvesthttps://washingtongardener.blogspot.com/2020/09/gardendc-podcast-episode-28-preserving.html~ GardenDC Podcast Episode 148: Serviceberrieshttps://washingtongardener.blogspot.com/2023/04/gardendc-podcast-episode-148.html~ GardenDC Podcast Episode 25: Paw Pawshttps://washingtongardener.blogspot.com/2020/08/gardendc-podcast-episode-25-michael.html~ GardenDC Podcast Episode 183 Elderberryhttps://washingtongardener.blogspot.com/2024/02/gardendc-podcast-episode-183-elderberry.htmlBTW, YOU can become a listener supporter for as little as $0.99 per month! See how at: https://podcasters.spotify.com/pod/show/gardendc/support.Visit https://shop.kathyjentz.com/ to browse our new online store!Show Notes will be posted after 4-22-2025.We welcome your questions and comments! You can leave a voice mail message for us at: https://podcasters.spotify.com/pod/show/gardendc/message Note that we may use these messages on a future episode.And be sure to leave us a 5-star review on your favorite podcast platform plus share us on social media with #GardenDC, so other gardeners can find us too!Episode Credits:Host and Producer: Kathy JentzShow Notes: Skylar DrewMusic: Let the Sunshine by James MulvanyRecorded on 4-19-2025.

God will get His, whether we give it to Him or not.

The dreaded “T” word and its impact on a few edible oil categories Why the bullishness in soybean oil futures? Join us next Wednesday, April 23! McKeany-Flavell's 2025 Spring Market Seminar: Industry Trends & Consumption Live online event! Free for all clients! Not a client? It's only $395 per person to attend! Visit mckeany-flavell.com to register today! Host: Craig Ruffolo, Vice President – Commodity Specialist Expert: Nicole Thomas, Vice President – Information Services

The author, of How to Eat Weed and Have a Good Time, talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a "safe" weed cookbook.Get Vanessa's recipe for Hot Honey Firecrackers on the Bittman Project: https://bittmanproject.com/recipe/hot-honey-firecrackers/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.

What unorthodox advice have you heard as a gardener? What fruit and veg can I grow in a sodden patch? If you could take one bag of seeds to a desert island, what would it be?Kathy Clugston and the Gardeners' Question Time team return to Bradford, West Yorkshire, to unearth the answers to your gardening dilemmas. Kathy is joined by garden designers Marcus Chilton-Jones, Matthew Pottage and Juliet Sargeant.Later in the programme, we dig into the first edition of our brand-new Edible Essentials series. Ecological home grower and community gardener Poppy Okotcha shares her go-to spring checklist for growing delicious, sustainable crops.Producer: Bethany Hocken Assistant Producer: Rahnee Prescod Executive Producer: Carly MaileA Somethin' Else production for BBC Radio 4

Maria chats with herb farmer, author and gardening expert Bevin Cohen about his latest book Herbs In Every Season: 48 Edible and Medicinal Herbs for the Kitchen, Garden, and Apothecary, which just came out! Learn about herbs you eat daily or even ones that you never tried before with recipes, plus info about their medicinal qualities! Learn more at smallhousefarm.com.

Exploring the Magical World of Mushrooms with Catskill Fungi's John MichelottiIn this episode of Kaatscast, host Brett Barry interviews John Michelotti, mushroom maven and founder of Catskill Fungi. John draws listeners into the enchanting and complex world of fungi, sharing his journey from an outdoor guide to becoming an enthusiastic mycology educator. Recorded at Catskill Fungi's commercial kitchen in Pine Hill, the episode delves into the life cycle of mushrooms, their ecological roles, cultivation methods, and the mysteries of mycelium. John discusses the various types of mushrooms found in the Catskills, including edible, poisonous, and even mind-altering varieties. The episode also highlights the health benefits of mushroom extracts from varieties like Reishi, Lion's Mane, and Chaga. John is one one of the Catskill Center's "50 Stewards of the Catskills." Oh, and he's a super "fun-guy." Mwah-ha-ha!00:00 Introduction to Seasonal Mushrooms00:26 Meet John Michelotti: The Mushroom Maven01:37 The Journey to Mushroom Mastery05:55 Understanding Fungi and Mycelium08:43 The Ecological Role of Fungi16:51 Mushroom Cultivation Techniques18:58 Edible and Toxic Mushrooms23:57 Mushroom Identification and Walks24:41 Mushroom Foraging Adventures25:17 Fungi Cultivation Workshops25:57 Diversity of Edible Mushrooms26:19 Mushroom Production in the US27:36 Identifying Edible and Poisonous Mushrooms29:14 Psychedelic Mushrooms in the Catskills32:03 Processing Mushrooms into Extracts38:26 Health Benefits of Mushroom Extracts44:23 Conclusion and Contact Information

Time to speak out and rise up, make some killer food too

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

In celebration of National Garden Month, this episode of Big Blend Radio features gardening expert Bevin Cohen who discusses his new book, "HERBS IN EVERY SEASON: 48 Edible and Medicinal Herbs for the Kitchen, Garden, and Apothecary," that's out now through Timber Press.  "Herbs in Every Season" offers gardeners, herbalists, cooks, and homesteaders a new way of looking at herbs throughout the year, and from every angle. The photographed guide features information on gardening, cooking, and integrating herbs as part of a holistic wellness routine. Herbalists will learn how an herb's growth habits inform its medicinal capabilities, and gardeners will gain insight into herbs as integral culinary plants for the kitchen garden, pollinator plants for perennial borders, and key ingredients for a home apothecary.  Bevin Cohen is an author, herbalist, gardener, seed saver, and educator. He is the owner of Small House Farm, the founder of Michigan Seed Library Network, and offers workshops and lectures. More at: http://www.smallhousefarm.com/ 

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Wil chats with Justin Cucci, a seasoned restaurateur from Denver. They discuss Justin's early experiences in hospitality, the importance of passion in the industry, and the distinction between hospitality and service. Justin shares insights on implementing an Employee Stock Ownership Plan (ESOP) in his restaurant group, highlighting its benefits for employee engagement and business sustainability. The conversation also touches on the current challenges facing the restaurant industry, including rising costs, labor shortages, and the impact of technology. Justin emphasizes the collaborative spirit among Denver restaurateurs and the resilience of the industry in the face of adversity. In this conversation, the speakers explore the profound impact of food on community and individual well-being, emphasizing the responsibility of restaurateurs to provide access to healthy food. They discuss innovative dining concepts like 'stealth health' that prioritize delicious yet nutritious meals. The dialogue shifts to personal dietary experiences, including the keto diet, and the importance of adapting to health needs as one ages. Music, particularly the Grateful Dead, is highlighted as a source of inspiration and philosophy in life and business. The speakers also reflect on the challenges faced in the restaurant industry, advocating for a positive mindset and the value of constructive criticism as a means of growth. Takeaways Justin grew up in a hospitality family, which shaped his career. Passion is essential for success in the restaurant industry. Hospitality is about making people feel welcome, not just providing service. An ESOP allows employees to have ownership and share in profits. The restaurant industry is facing significant challenges, including rising costs and labor shortages. Collaboration among restaurant owners is crucial for navigating challenges. The importance of community and local support for restaurants cannot be overstated. Technology can enhance efficiency but should not replace authentic hospitality. The restaurant industry is resilient and adaptive, often stepping up in times of crisis. Long-term commitment is necessary for success in the restaurant business. Don't underestimate the value of restaurants in a community. Food has a healing power that brings people together. Restaurateurs have a responsibility to provide healthy food access. 'Stealth health' allows for delicious yet nutritious dining options. Dietary choices can evolve with personal health needs. Music can influence creativity and business philosophy. Leadership can be informed by storytelling and character development. Challenges in the restaurant industry require a positive mindset. Constructive criticism is essential for growth and improvement. Embracing challenges can lead to resilience and innovation.

#345 - Throb still can't throw. Napster is back. Making beets. Edible fluidity. Breakdancing robots. Adding a 3rd. White Lotus talk.

With Columbus Foodscapes' garden coaching sessions, you can start enjoying home-grown meals in just a few weeks.

What if you had to hunt, fish, or forage for every meal? In today's global food system, sourcing every ingredient would require a lot of time, effort, and miles. The series From Scratch shines a light on where our food comes from through the lens of travel, culture, community, and the environment. Today, host Angie Orth welcomes David Moscow, the actor and producer best known for his roles in Big and Newsies. He's hosted the culinary travel series From Scratch for five (going on six) seasons.You'll hear about his adventures sourcing food in Utah, the Pacific Northwest, Denver, and California. He shares stories about foraging, fishing, and hunting for each ingredient in the chef-inspired dishes featured on the show.  You'll hear about his journey from acting to exploring sustainable food practices, and he serves up recommendations on how to have more in-depth food-finding experiences during your travels.What You'll Learn:From actor to sustainable food champion (3:13)Exploring Utah's culinary heritage (6:01)Edible treasures of the Pacific Northwest (9:12)The Denver food scene (14:51)How food impacts the community and the environment (18:21)Connect with David Moscow:https://www.instagram.com/davidraphaelmoscow/https://www.facebook.com/davidmoscowactor/https://www.discoverfromscratch.comConnect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

With Columbus Foodscapes' garden coaching sessions, you can start enjoying home-grown meals in just a few weeks.

Charlie is back and so is Stansbury. Jury Duty. How to watch baseball this season. Couple is sent to prison in Mexico over a dispute with their timeshare. Theaters are trying to get people to come watch movies again by offering new options. Duji eats an edible. Ex-girlfriend of Andrew Tate claims he beat and choked her. Stansbury thought he had to poop but it ended up being a kidney stone. Jeffrey always says do not buy a house if it is part of a HOA. How deos JLR like his shrimp? Charlie has panic attacks when smoking weed. Rover kicked Snitzer out of the secret bathroom. Update to the OnlyFans model who accidently killed a man. Stansbury's porn choices. Will anyone on the show be aroused after being wrapped up in saran wrap?

Duji eats an edible. Ex-girlfriend of Andrew Tate claims he beat and choked her. Stansbury thought he had to poop but it ended up being a kidney stone. Jeffrey always says do not buy a house if it is part of a HOA.See omnystudio.com/listener for privacy information.

Charlie is back and so is Stansbury. Jury Duty. How to watch baseball this season. Couple is sent to prison in Mexico over a dispute with their timeshare. Theaters are trying to get people to come watch movies again by offering new options. Duji eats an edible. Ex-girlfriend of Andrew Tate claims he beat and choked her. Stansbury thought he had to poop but it ended up being a kidney stone. Jeffrey always says do not buy a house if it is part of a HOA. How deos JLR like his shrimp? Charlie has panic attacks when smoking weed. Rover kicked Snitzer out of the secret bathroom. Update to the OnlyFans model who accidently killed a man. Stansbury's porn choices. Will anyone on the show be aroused after being wrapped up in saran wrap? See omnystudio.com/listener for privacy information.

Duji eats an edible. Ex-girlfriend of Andrew Tate claims he beat and choked her. Stansbury thought he had to poop but it ended up being a kidney stone. Jeffrey always says do not buy a house if it is part of a HOA.

Profile This, TV Time with Ted and Headlines!

A vet finding plastic netting in the stomach of a cow was the spur for Southland farmer, Grant Lightfoot, to try to find a better sort of wrapping hay bales. 

Nick got dosed. Kinda. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On Ask! the Naked Scientist, Can you keep sparkling water fizzy for longer? Are magnesium tablets good for us? Why do we crave certain foods? How do breathalysers work? Like this podcast? Please help us by supporting the Naked Scientists

On Ask! the Naked Scientist, Can you keep sparkling water fizzy for longer? Are magnesium tablets good for us? Why do we crave certain foods? How do breathalysers work? Like this podcast? Please help us by supporting the Naked Scientists

On this edition of Food Friday, we welcome Haley Whalen and Jennifer Taber VanDerwerken from Edible Capital District. Ray Graf hosts.

New cheaper weight loss drugs are hitting the markets. Two New York City residents were charged with selling stolen concert tickets which resulted in over $600,000 in profits. Lastly, the cosmetics store Lush ships their items in edible packing peanuts and some customers have been eating them. See omnystudio.com/listener for privacy information.

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).

Greenberg is editor-in-chief of Edible Memphis magazine and has been chronicling the best places to eat in town for decades. She started a personal food blog when her children were young, prompted by friends she said appreciated her humor and honesty. On the podcast, she joins Holly Whitfield to talk about that blog and how it led to a career in food writing and her taking the reins of Edible Memphis in 2018.

In this episode I talk with perennial crops researcher and author Eric Toensmeier about trees with edible leaves. You might not think of tree leaves being suitable as human food, but many of them are quite tasty and their seasonality and nutritional content complement both annual and perennial vegetables. We cover several species, the maintenance techniques that support high productivity and some ideas on how best to cook them. For more information on Eric's work you can checkout his website, perennialsolutions.org, or follow him on Instagram and/or Patreon. Want more info on trees with edible leaves? Eric wrote a whole book about it, which you can read or download for free at www.perennialagriculture.institute. You can find Kyle Dougherty's blog post about Fiveleaf Aralia (Eleutherococcus sieboldianus) at hardyedibleplants.net If you want to support this podcast, you can tell your friends to check it out, subscribe/rate/review on your favorite podcast platforms and/or join the Patreon. You can also submit questions or listener audio!

The Brooklyn-based Tables of Contents hosts events that feature a menu inspired by books, from classics like To Kill A Mockingbird, to newer releases like Marlon James' Black Leopard Red Wolf. Chef Evan Hanczor, founder of Tables of Contents, talks about his career, ToC's new ‘community cookbook,' and how food can help connect us to literature.

Plastic free paddocks have become a reality thanks to Grant Lightfoot. The Orepuke deer farmer has invented a nonpolluting baleage wrap that animals can eat. More info and photos can be found hereGo to this episode on rnz.co.nz for more details

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments.  DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won't just have kids cooking—they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Master Gardener and writer Willi Galloway is a home gardener who loves to grow food and cook with the vegetables she harvests from her urban kitchen garden in Portland, Oregon. An award-winning writer and radio commentator, Willi is the author of “Grow Cook Eat, a food-lover's guide to vegetable gardening.“ Originally published 13 years ago, […] The post Episode 705: Growing Flowers in the Edible Garden, with Willi Galloway, author of “Grow Cook Eat” appeared first on Slow Flowers Podcast with Debra Prinzing.

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In celebration of Black History Month and looking forward to Women's History Month - this week we're so pleased to air another of our CP LIVE: Dialogues to Grow By conversations, recorded live in front of an audience on the home ground of the Cultivators of Place with whom we are speaking.  This week's CP LIVE recording focuses on the paradigm-shifting landscape work of Leslie Bennett, who is dedicated to beautifully designed, edible-plant-rich, culturally rooted gardens for all people AND centering Black Women in the American Landscape. It's a great pairing. The interview and gathering for it took place on an unexpectedly chilly evening in late September 2024. Still, the spirited audience of 80+ people - in full celebratory finery - was not bothered at all. And the event was also an occasion for the first public unveiling of photographic portraits by Rachel Weil of the first eight women beneficiaries of a Black Sanctuary Garden. The portraits are taken of each woman in their gardens - embodying, as Leslie described it, their full and authentic joy and liberation. The whole evening unfolded in the heart of elegant, fruit, flower filled terraced backyard garden - one of the black sanctuary gardens to date. This conversation and all it was trying to express and hold space for was richly integrated with community, with an event specific shared music playlist, with laughter and food. Cultivating Place live is a special project of CP in the form of a limited series of CP interviews done with a curated group of gardeners across the US and recorded as audio and film (by the talented filmmaker Myriam Nicodemus of EM EN) throughout 2024 and 2025. These interviews are conducted in front of an audience of the gardeners' community in order to support and recognize these gardeners' accomplishments and contributions to the greater good as a result of their human impulse to Garden. These recorded CP Live experiences will be compiled into a film documentary rolling out in 2026/2027.  The mandate for me in these experiences and interviews is to not only give voice to (as the podcast always does), but actually make visible the many diverse connections animated by the gardening impulse everywhere. What this conversation makes visible to me, and I hope to all listeners, is that gardens are food, beauty, health, and divinity. Gardens are land use. Gardens are community centers, gardens are one form of public policy made manifest by the people. Gardens are authentic joy and liberation. Enjoy! Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place.We can't thank you enough for making it possible for this young program to grow even more of these types of conversations. The show is available as a podcast on SoundCloud and iTunes. To read more and for many more photos, please visit www.cultivatingplace.com.

When the Canadian musician Charlie Houston was a student at NYU a few years ago, she took an 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. Now, she's released her debut album, “Big After I Die,” which explores the precarious and often surreal experience of transitioning between phases of life. Charlie sits down with Tom Power to tell us the story of the edible that changed her life. Plus, she sets up a track from the album.

Friday's Daily Puck Drop with Jason “Puck” Puckett features, Jim Moore, the Go-2-Guy and Chris Egan from King 5.  Jim and Puck chat for the first thirty minutes about Puck's trip to Pullman for his dog, his plans for Valentines Day, Mariners spring training, why do some Mariners viewers not like Angie Mentink on their broadcast, Little League baseball in the snow and Friday voicemails. Egan wraps up the show with a lengthy visit covering his Super Bowl party, covering M's spring training, and an unruly parent behavior at youth sporting events.   Puck finishes the show with “Hey, What the Puck!?” Streaming options will be available to the Mariners fans this year. (1:01) - Puck and Jim dance around with Valentines Day plans, Puck's visit to Pullman for his dog, Little League in the snow, and why some sports fans don't like certain broadcasters. (33:12) - Chris Egan, King 5, has a long visit with Puck on this Friday discussing his Super Bowl party at work, the halftime show, Kendrick Lamar, Pearl Jam, the legend of Mark Hendrickson, covering Mariners spring training, Bryan Woo Cy Young, Little League baseball in the snow, and parents unruly behavior at youth sporting events. (1:26:50) - “Hey, What the Puck!?” Puck hands out another $100 gift card to a member of the Puck's Posse. Sign up today at PuckSports.com and earn a chance to win.  Also, Puck has news on the possibility of the Mariners streaming games this year. 

See omnystudio.com/listener for privacy information.

Another crazy prank from the nephew

Join Peter von Panda as he dives into the READY PLUS Emergency Breakfast Food by Augusten Farms. With 56 servings of breakfast staples like pancakes, oatmeal, and even powdered eggs, this kit promises to keep you fed during emergencies. But is it actually edible? Peter gives his honest taste test and shares his thoughts on the best and worst of the bunch. Whether you're prepping for a snowstorm or just curious about emergency food, tune in for a breakdown of what's worth eating and what's not! ▶ Get this product here: https://geni.us/KhAqf ---------- LET'S TALK ABOUT LIVING BETTER: ▶ Podcast: https://geni.us/FtGAT4 ▶ My Amazon Store: https://www.amazon.com/shop/petervonp... ---------- IF YOU'D LIKE TO SHOW SOME LOVE: ▶ Buy My Book: https://geni.us/qwbZAE ▶ Become A Channel Member: https://geni.us/AA3Jk ▶ Patreon:   / petervonpanda   ▶ Merch: https://petervonpanda.storenvy.com/ ▶ Free Panda Group: https://panda-research-institute.mn.co FOLLOW MY OTHER SOCIAL MEDIA PLATFORMS: ▶ Instagram:   / petervonpanda   ▶ Facebook:   / petervonpanda  

Fat Boy how the hell have you never seen The Goonies? Headlines Sports with who America really wants to win the game on Sunday

This week Kevin and Austin discuss the amazing world of bareroot vegetables like Rhubarb, Asparagus and Horseradish. Learn how to start these perennial crops now to enjoy harvests year after year. Kevin, also shares his advice for growing potatoes including how to mound up.Want to start your peppers and tomatoes early this year? Check out Kevin's step by step demonstration of seed starting on YouTube:Starting Seeds With KevinGreen Acres Garden PodcastGreen Acres Nursery & SupplyGreen Acres Garden Podcast GroupIn the greater Sacramento area? Learn how to make your yard Summer Strong and discover water-saving rebates at BeWaterSmart.info.

AB is laughing a lot this morning, so we wondered... Did AB take an edible?

This duo is committed to bringing vegan, gluten free, and nut free food to Omaha without sacrificing flavor. We discussed the benefits of a vegan diet, helping people with food sensitivities get to enjoy their favorite dishes again, and what makes the struggle of owning a restaurant worth it.Check out Veg.Edible for some Delicious & Healthy Meals!This Episode was Sponsored by:Dave's CakesCertified PiedmonteseThis is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to create a thriving, sustainable farm in an urban environment? In this episode, Michael talks with Alicia Brown and Ben Stein, co-owners of Edible Uprising Farm in Troy, New York. Since 2019, Alicia and Ben have been transforming their 1.5-acre no-till vegetable farm into a powerhouse of productivity and sustainability, growing over 250 varieties of vegetables and flowers. Guided by their motto, “everything with intention,” they thoughtfully approach each decision to maximize short-term efficiency while safeguarding long-term health for the land, their team, and their community. Tune in to hear their inspiring journey, from starting a farm from scratch to overcoming challenges like the pandemic and extreme weather, all while building a thriving business and family.   Episode Highlights: Starting Fresh: What inspired Alicia and Ben to start Edible Uprising Farm? [3:32] Urban Farming: How does their farm operate in the heart of Troy, NY? [5:11] Growing with Intention: What crops do they grow, and how do they adapt to challenges? [11:02] Creative Sales: How do they tackle selling tricky crops like eggplant? [17:26] Balancing Family and Farming: How did they manage parenting while farming? [23:57] Building a Team: What have they learned about managing a small, resilient team? [30:50] Scaling with Purpose: What lessons did they take from scaling up and scaling back down? [41:31] Fertility Focus: What does their soil fertility program look like? [44:29] Don't miss this engaging conversation as Alicia and Ben share how they've built a thriving farm with sustainability and intention at the forefront. About the Guest: Alicia Brown and Ben Stein are the co-owners of Edible Uprising Farm, a 1.5-acre no-till vegetable farm in Troy, New York. Since 2019, they've grown over 250 varieties of vegetables and flowers on raised beds, all while adhering to organic techniques and prioritizing sustainable farming practices. Their motto, “everything with intention,” guides every aspect of their work, from soil health to community impact. Connect with Edible Uprising Farm: Website: Edible Uprising Farm Instagram: Follow @edibleuprisingfarm Facebook: Like Edible Uprising Farm   The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Harvest Hosts! Want to boost revenue and attract new customers? Partner with Harvest Hosts, a free marketing platform generating $50M annually for farms and small businesses! Connect with 250,000 travelers eager to support farms like yours by offering space for one RV overnight—no hookups needed. Our members will support your farm, and you keep 100% of your revenue. Visit Harvest Hosts today.

Episode Summary This week on Live Like the World is Dying, Casandra talks with Aaron, the host of the Propaganda By the Seed podcast about edible perennial plants that you can grow. This episode got compiled into a Live Like the World is Dying Skill Series zine that is also the Strangers in a Tangled Wilderness January monthly feature. You can get a free PDF of it at www.Tangledwilderness.org. Guest Info Aaron Parker can be found hosting Propaganda by the Seed or at Edgewood Nursery. IG: @Edgewoodnursery or @Propagandabytheseed or at www.Edgewood-Nursery.com Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Find out more at https://live-like-the-world-is-dying.pinecast.co This podcast is powered by Pinecast. Try Pinecast for free, forever, no credit card required. If you decide to upgrade, use coupon code r-69f62d for 40% off for 4 months, and support Live Like the World is Dying.