Podcasts about Edible

Cette Semaine LTDJ reçoit Le Temps d'un Jujube #182 - Boutot & Ruffneck (Les Vikingz, BBT, Gatineau, Rap Game, La Prison)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 Kampus, MalefyciaInfographie 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 !!!!!!!

You are going to love this week's episode of the Follow Your Joy Podcast—it's an inspiring, full-circle moment with someone I've had the honor of walking alongside for over 17 years as a dear friend and client: Brianne Cohen, a Los Angeles based certified sommelier, event producer, writer, and wine industry trailblazer. Brianne and I met in 2007 when we were both navigating reinvention. Since then, she's built a remarkable career that blends creativity, entrepreneurship, strategy—and of course, a deep love of wine. In our conversation, we explore: +How she scaled her online wine education business during the pandemic to serve over 10,000+ people +The exact way she uses her intuition to evaluate opportunities and protect her time +Her international wine writing career with features in Decanter, Edible, and Business Insider + Her commitment to spotlighting diverse-owned wines (BIPOC, LGBTQ+, women-owned) And we are celebrating her newest accomplishments as Lead Sommelier at Montauk restaurant in Redondo Beach and her role as President of the LA Chapter of Women for WineSense From galas and capital campaigns to curated wine tastings for corporate teams and ERGs, Brianne has redefined success on her own terms—and she's still evolving. She's also gifting you her fan-favorite guide: "Answers to the 5 Most Commonly Asked Wine Questions" Grab it here: marladiann.com/podcast/portal Resources + Links: Instagram: @Sommspirations FB & LI: Brianne Pergola Cohen www.briannecohen.com   Marla's favorite mentoring - Helping ambitious women redefine and integrate new success metrics that honor their feminine arts & wisdom blended with masculine principles creating a new identity, next chapter and new relationship with money. Her next 90-day Soul-Led Next Level Portal begins in late January 2026. Curious? Book your Soul-Led-Next-Chapter Call: https://tinyurl.com/soul-led-call Loved this episode? Don't stop here, unlock the tools, resources, and free downloads mentioned during the episode. Click here to access the portal of joy. https://marladiann.com/podcast/portal/

Matomani Operations Manager, Bohlale Mashego spoke to Clarence Ford about World Edible Insect Day. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn 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/@CapeTalk567See omnystudio.com/listener for privacy information.

This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ ⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠ Recipes: Wild Greens Mac and Cheese Stuffed Kudzu Leaves Barbecue Dolmas Stuffed with Bacon Beef and Cheese Japanese Knotweed Cake with Streusel Topping Summer Wild Vegetable TempuraHow to Make Dandelion Jelly Dandelion and Zucchini FrittersStewed Dandelion Greens with Chickpeas and ‘NdujaVenison Steak with Blackberry Sauce and Corn Salad Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms Takeaways: Invasive plants can be turned into sustainable meals. Garlic mustard is edible at every stage of growth. Kudzu grows rapidly and is edible in various forms. Japanese knotweed can be used in desserts and jams. Burdock root is rich in fiber and antioxidants. Proper identification is crucial when foraging. Invasive species can have significant ecological impacts. Foraging can help control invasive plant populations. Cooking with invasive plants can be delicious and eco-friendly. Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking. Dandelions are nutritious and can be used in various dishes. Young dandelion leaves are best for salads, while mature ones are great sautéed. Dandelion jam is a delightful treat reminiscent of sunshine. Himalayan blackberries are delicious but invasive, dominating the West Coast. Eating invasive species is a form of stewardship for the land. Culinary conservation encourages conscious eating and seasonal food sourcing. Chapters: 00:00 Introduction to Invasive Edibles 01:20 The Impact of Invasive Plants 03:15 Garlic Mustard: The Ecological Villain 11:25 Kudzu: The Vine That Ate the South 18:00 Japanese Knotweed: A Destructive Invader 25:11 Burdock: The Versatile Root Vegetable 27:36 Exploring Burdock: A Culinary Gem 30:00 Dandelions: The Ubiquitous Superfood 39:41 Himalayan Blackberries: A Sweet Invasive Delight 45:01 Golden Oyster Mushrooms: A Culinary Invasion 50:02 Culinary Conservation: Eating for the Ecosystem Keywords: Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition Learn more about your ad choices. Visit megaphone.fm/adchoices

A woman was arrested after her husband called the cops over her AI homeless man prank. A 76-woman doesn't like that her neighbor smokes weed in his own home. Charlie took the RV tailgating and panicked after he had an edible. 

A woman was arrested after her husband called the cops over her AI homeless man prank. A 76-woman doesn't like that her neighbor smokes weed in his own home. Charlie took the RV tailgating and panicked after he had an edible. See omnystudio.com/listener for privacy information.

First time flying. How Jeffrey got onto the Gordon Elliot show. A lithium battery bursts into flames in an overhead bin on an Air China flight. A plane windshield struck with such force it injured the pilot. Rover has to have his windshield replaced. Hitting a deer. The ball juggler. Long time runner in Miami, Raven, has a street named after him. JLR was seen at a car show near Youngstown. Commenting on a post from 2 years ago, Tomas made a TikTok video, and JLR was keeping his birthday a secret. Trump's response to the "No Kings" protest. DraftKings leaderboard. A woman in Florida is in trouble for using AI to claim she was sexually assaulted by a man. A man has collected over 185k images of pornography. A woman was arrested after her husband called the cops over her AI homeless man prank. A 76-woman doesn't like that her neighbor smokes weed in his own home. Charlie took the RV tailgating and panicked after he had an edible.

First time flying. How Jeffrey got onto the Gordon Elliot show. A lithium battery bursts into flames in an overhead bin on an Air China flight. A plane windshield struck with such force it injured the pilot. Rover has to have his windshield replaced. Hitting a deer. The ball juggler. Long time runner in Miami, Raven, has a street named after him. JLR was seen at a car show near Youngstown. Commenting on a post from 2 years ago, Tomas made a TikTok video, and JLR was keeping his birthday a secret. Trump's response to the "No Kings" protest. DraftKings leaderboard. A woman in Florida is in trouble for using AI to claim she was sexually assaulted by a man. A man has collected over 185k images of pornography. A woman was arrested after her husband called the cops over her AI homeless man prank. A 76-woman doesn't like that her neighbor smokes weed in his own home. Charlie took the RV tailgating and panicked after he had an edible. See omnystudio.com/listener for privacy information.

Cette Semaine LTDJ reçoit Dan-P & Edward Le Mentaliste (Noovo, Journal de Montréal, les shows)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 Kampus, MaleyficiaInfographie 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 a walk through the forest, an Appalachian landowner and biologist points out dozens of species he and his family sustainably harvest for meals. From sycamore trees–whose syrup tastes like butterscotch–to Appalachian wasabi–a spicy root they use in their spice blends–Ryan Huish (University of Virginia College at Wise) is teaching a new generation plant identification and sustainable harvesting practices. Later in the show: For hikers seeking self-discovery on the Appalachian Trail, their cell phones are both a tool and a tether. Scott McCrickard (Virginia Tech) studies how hikers' use of cellphones transforms the experience of the trail. Also: Students in Jacob Barneys (Virginia Tech) invasive species class get to eat what they study. They cook up creative dishes that include blue catfish, wild boar, chickweeds, bamboo, kudzu, autumn olive, and wineberries.

Intelligence Note :Edible Vaccines : from Lab to Reality (Agenda 2030) Brave New World Tech and Biowarfare ProgrammesEdible Vaccines: OverviewEdible vaccines are genetically engineered foods or plants—such as potatoes, tomatoes, bananas, rice, or maize—that produce antigenic proteins from pathogens. When consumed, these proteins stimulate an immune response similar to that produced by a traditional vaccine. The concept combines plant biotechnology and immunology to create a low-cost, accessible form of vaccination. These vaccines are the type of the New World Order.⸻Research and Development​ Origins: The idea emerged in the 1990s with early success in inserting genes from pathogens (e.g., hepatitis B virus, cholera bacterium) into plants.​ Current Research: Focuses on optimizing antigen expression, improving stability during digestion, and ensuring consistent dosage. Recent trials have explored rice, lettuce, and tomatoes expressing antigens for diseases like hepatitis B, cholera, and norovirus.​ Biotechnological Basis: Transgenic plants are developed through Agrobacterium-mediated transformation or gene gun technology, integrating the desired antigen gene into plant DNA.To support the [Show] and its [Research] with Donations, please send all funds and gifts to :$aigner2019 (cashapp) or https://www.paypal.me/Aigner2019 or Zelle (1-617-821-3168). Shalom Aleikhem!Source: Elsevier/Science Direct Database

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Solar-powered ‘artificial plant' purifies radioactive soil by 95% in 20 daysSource: Interesting Engineering Story by Aman TripathiLink: https://interestingengineering.com/innovation/artificial-plant-cleans-radioactive-soilSee also: https://www.eurekalert.org/news-releases/1099362See also: https://www.asiaresearchnews.com/content/purifying-radioactive-soil-sunlight-alone-dgist-successfully-developed-%E2%80%9Cartificial-plant%E2%80%9DSee research paper here: https://pubs.acs.org/doi/10.1021/acs.est.5c03657Microsoft claims a 'breakthrough' in AI chip coolingSource: Engadget.com Story by Will ShanklinLink: https://www.engadget.com/ai/microsoft-claims-a-breakthrough-in-ai-chip-cooling-193106705.htmlSee also Microsoft's information: https://news.microsoft.com/source/features/innovation/microfluidics-liquid-cooling-ai-chips/?msockid=3234617e11b66d9c06b0770c100c6c8dBattery made from natural materials could replace conventional lithium-ion batteriesSource: TechXplore on MSN Story by Lesley HentonLink: https://www.msn.com/en-us/news/technology/battery-made-from-natural-materials-could-replace-conventional-lithium-ion-batteries/ar-AA1Ne9KtSee Texas A&M post here: https://stories.tamu.edu/news/2025/09/24/battery-made-from-natural-materials-could-replace-conventional-lithium-ion-batteries/See research paper here: https://www.pnas.org/doi/10.1073/pnas.2509325122AI spine model developed by Florida Atlantic University and Baptist Health could transform back pain treatmentSource: Florida Atlantic University Story by Gisele GaloustianLink: https://www.fau.edu/engineering/biomedical/news/2509-ai-spine-modeling-back-pain/See research paper here: https://www.sciencedirect.com/science/article/pii/S1878875025005923Scientific breakthrough leads to 'fluorescent biological qubit'Source: LiveScience.com Story by Roland Moore-ColyerLink: https://www.livescience.com/technology/scientific-breakthrough-leads-to-fluorescent-biological-qubit-it-could-mean-turning-your-cells-into-quantum-sensorsImproving prediction of worsening knee osteoarthritis with an AI-assisted modelSource: MedicalXpress.com Story by Science X staffLink: https://medicalxpress.com/news/2025-08-worsening-knee-osteoarthritis-ai.htmlLaser-blasted 'black metal' could make solar technology 15 times more efficientSource: LiveScience.com Story by Owen HughesLink: https://www.msn.com/en-us/news/technology/laser-blastedebayack-metal-could-make-solar-technology-15-times-more-efficient/ar-AA1LaV4BThis New Solid-State EV Battery Charges Quicker Than Getting GasSource: InsideEVs.com Story by Iulian DnistranLink: https://insideevs.com/news/771520/rimac-solid-state-battery-specs/

Daily Dad Jokes (07 Oct 2025) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view! Email Newsletter: Looking for more dad joke humor to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: SmackEh, Masselein, cman_yall, Successful-Bath3814, Matsunosuperfan, Society_Academic, BricktasticMrFox, OmeletteAuFromage_, lonely_island2975, Sir_Pluses, Sisselpud, in_kent, Masselein, , Darth-Shiddyus, Slowloris81, Man-e-questions, Man-e-questions, SonOfWestminster Subscribe to this podcast via: iHeartMedia Spotify iTunes Google Podcasts YouTube Channel Social media: Instagram Facebook Twitter TikTok Discord Interested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) Learn more about your ad choices. Visit megaphone.fm/adchoices

Daily Dad Jokes (07 Oct 2025) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view! Email Newsletter: Looking for more dad joke humor to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: SmackEh, Masselein, cman_yall, Successful-Bath3814, Matsunosuperfan, Society_Academic, BricktasticMrFox, OmeletteAuFromage_, lonely_island2975, Sir_Pluses, Sisselpud, in_kent, Masselein, , Darth-Shiddyus, Slowloris81, Man-e-questions, Man-e-questions, SonOfWestminster Subscribe to this podcast via: iHeartMedia Spotify iTunes Google Podcasts YouTube Channel Social media: Instagram Facebook Twitter TikTok Discord Interested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) Learn more about your ad choices. Visit megaphone.fm/adchoices

The third-party app store known as AltStore, one of the first companies to offer an alternative app marketplace in the European Union, is preparing to connect its platform with the open social web known as the fediverse. Also, ÄIO has developed a process to turn agricultural waste like sawdust into fats for the food and cosmetic industries. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stephanie is joined this week with special guests: Katie Cannon and Claudine Arndt from Edible Minnesota as well as Matt Rosen from The Cottage Foodie.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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/

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.

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.

?? 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!

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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

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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.

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

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/

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