Podcasts about english breakfast

ENGLISH CULTURE?Simon loves sharing where he's from and frankly, these delightful insights always go down well, especially with a strong mug of English Breakfast tea. Today he waxes lyrical about something I've heard of but never really experienced: the FlapjackSIMON'S SUPER SIMPLE FLAPJACKS200g butter200g brown sugar200g golden syrupMelt together in a saucepan until smoothStir in 400g of rolled oatsPress into a 20 x 30cm square tinAdd whatever yummy nutty thing or fruity thing you want. Or leave plain!Bake 180C for 20mins.Allow to cool in the tin then slice into bars or squares. It should last a couple of weeks! Take it on hikes, to work, football, etc. Hosted on Acast. See acast.com/privacy for more information.

Blind chef Debra Erickson and sous chef Chris Cooke from The Blind Kitchen join Steven Scott and Shaun Preece to cook a traditional English breakfast—blind-friendly style. Learn practical cooking tools, adaptive strategies, and confidence-building tips for blind and low-vision cooks.In this episode, The Blind Kitchen's founder and executive chef Debra Erickson, alongside Chris Cooke, demonstrate how to prepare a full English breakfast while navigating vision loss or blindness. From sausages and baked beans to perfectly cooked eggs, they share step-by-step methods, adaptive kitchen tools, and strategies for staying safe and organized.Debra talks about her journey into cooking after losing her sight to retinitis pigmentosa, how The Blind Kitchen was born, and why confidence matters more than perfection. The conversation highlights the importance of role models, practical tools like talking thermometers and egg rings, and making kitchens accessible for blind children and adults alike.Chris and Debra also reflect on their friendship, tips for overcoming fear in the kitchen, and the joy of food as connection. Along the way, listeners get insights into tech in the kitchen, from smart glasses to tactile tools, plus the fun of themed earrings that match each cooking demo.Relevant LinksThe Blind Kitchen: https://theblindkitchen.com Find Double Tap online: YouTube, Double Tap Website---Follow on:YouTube: https://www.doubletaponair.com/youtubeX (formerly Twitter): https://www.doubletaponair.com/xInstagram: https://www.doubletaponair.com/instagramTikTok: https://www.doubletaponair.com/tiktokThreads: https://www.doubletaponair.com/threadsFacebook: https://www.doubletaponair.com/facebookLinkedIn: https://www.doubletaponair.com/linkedin Subscribe to the Podcast:Apple: https://www.doubletaponair.com/appleSpotify: https://www.doubletaponair.com/spotifyRSS: https://www.doubletaponair.com/podcastiHeadRadio: https://www.doubletaponair.com/iheart About Double TapHosted by the insightful duo, Steven Scott and Shaun Preece, Double Tap is a treasure trove of information for anyone who's blind or partially sighted and has a passion for tech. Steven and Shaun not only demystify tech, but they also regularly feature interviews and welcome guests from the community, fostering an interactive and engaging environment. Tune in every day of the week, and you'll discover how technology can seamlessly integrate into your life, enhancing daily tasks and experiences, even if your sight is limited. "Double Tap" is a registered trademark of Double Tap Productions Inc. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

00:00 - It doesn't matter how you are!01:22 - What is your McDonalds Meal?04:00 - Stormzy Collaboration with McDonalds + removing his Palestine post13:00 - Would you get the Stormzy meal?14:54 - Do you compromise on morals for a business deal?20:24 - Chunkz Free Palestine message 23:41 - Jerry Seinfeld + opinion on the war26:20 - How do you differentiate the artist from the art?28:55 - The Sachiyan Suniyan Ni breakdown30:57 - What is a Punjabi english breakfast?35:40 - Holding a Paath at home52:08 - CSK strikes again54:36 - Having a Google drive for paath planning56:30 - The Desi Apprentice with Cloud 9000Follow Us On:Tik Tok - https://bit.ly/indy-and-dr-tik-tokInstagram - http://bit.ly/indy-and-dr-instaFacebook - http://bit.ly/indy-and-dr-facebookSpotify - http://bit.ly/indy-and-drAlso available at all podcasting outlets.#stormzy #stormzymcdonalds #chunkz

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President Donald Trump en consorten zorgen met hun bemoeienissen op ons continent voor aardig wat onrust. Als een kudde olifanten walsen ze over Europa heen, niet langer zijn ze onze grote vriend uit het Westen. Begin deze week kwamen zeven vooraanstaande Europese leiders bijeen in Parijs voor een spoedoverleg, ook de Britse premier Keir Starmer was daarbij. Want het is wel even billenknijpen voor Europa, ook in het Verenigd Koninkrijk moeten ze zich weerbaar maken en voorsorteren op de uitspattingen vanuit het Witte Huis. Starmer is bereid om Britse grondtroepen naar Oekraïne te sturen als er een vredesdeal met Rusland wordt bereikt. Dit is de eerste keer dat Starmer zich zo expliciet heeft uitgesproken over de mogelijke inzet van een Britse vredesmacht in Oekraïne. Sterker nog, de Britse premier zegt dat het VK ‘klaar is om een leidende rol te spelen in de Oekraïense defensie en veiligheid, inclusief de toezegging van £3 miljard pond per jaar tot 2030. Haalbaar of trekt Starmer een iets te grote broek aan? Ook in deze aflevering Al eerder bespraken we tijdens deze podcast dat de Britten ‘s avonds steeds minder lang in de pub blijven hangen en dus draaien pubs veel minder omzet in de late uurtjes: de nachteconomie is tanende. Maar er is licht aan de horizon, letterlijk, want steeds meer pubs zetten in op de ochtendeconomie en gaan juist extra vroeg open voor ontbijt en koffie. Nu we het toch over het ontbijt hebben, hoe populair is ‘a full English breakfast’ onder de Britten? Over Van Bekhovens Britten In van Bekhovens Britten praten Lia van Bekhoven en Connor Clerx elke week over de grootste nieuwsonderwerpen en de belangrijkste ontwikkelingen in het Verenigd Koninkrijk. Van Brexit naar binnenlandse politiek, van de Royals tot de tabloids. Waarom fascineert het VK Nederlanders meer dan zo veel andere Europese landen? Welke rol speelt het vooralsnog Verenigd Koninkrijk in Europa, nu het woord Brexit uit het Britse leven lijkt verbannen, maar de gevolgen van de beslissing om uit de EU te stappen iedere dag duidelijker worden? De Britse monarchie, en daarmee de staat, staat voor grote veranderingen na de dood van Queen Elisabeth en de kroning van haar zoon Charles. De populariteit van het Koningshuis staat op een dieptepunt. Hoe verandert de Britse monarchie onder koning Charles, en welke gevolgen heeft dat voor de Gemenebest? In Van Bekhovens Britten analyseren Lia en Connor een Koninkrijk met tanende welvaart, invloed en macht. De Conservatieve Partij leverde veertien jaar op rij de premier, maar nu heeft Labour onder Keir Starmer de teugels in handen. Hoe ziet het VK er onder Keir Starmer uit? En hoe gaan de ‘gewone’ Britten, voor zover die bestaan, daar mee om? Al deze vragen en meer komen aan bod in Van Bekhovens Britten. Een kritische blik op het Verenigd Koninkrijk, waar het een race tussen Noord-Ierland en Schotland lijkt te worden wie zich het eerst af kan scheiden van het VK. Hoelang blijft het Koninkrijk verenigd? Na ruim 45 jaar onder de Britten heeft Lia van Bekhoven een unieke kijk op het Verenigd Koninkrijk. Als inwoner, maar zeker geen anglofiel, heeft ze een scherpe blik op het nieuws, de politiek, de monarchie en het dagelijkse leven aan de overkant van de Noordzee. Elke woensdag krijg je een nieuwe podcast over het leven van Van Bekhovens Britten in je podcastapp. Scherpe analyses, diepgang waar op de radio geen tijd voor is en een flinke portie humor. Abonneer en mis geen aflevering. Over Lia Lia van Bekhoven is correspondent Verenigd Koninkrijk voor onder andere BNR Nieuwsradio, VRT, Knack en Elsevier en is regelmatig in talkshows te zien als duider van het nieuws uit het VK. Ze woont sinds 1976 in Londen, en is naast correspondent voor radio, televisie en geschreven media ook auteur van de boeken Mama gaat uit dansen, het erfgoed van Diana, prinses van Wales (1997), Land van de gespleten God, Noord-Ierland en de troubles (2000), In Londen, 9 wandelingen door de Britse hoofdstad (2009) en Klein-Brittannië (2022).See omnystudio.com/listener for privacy information.

Welcome to Troll Hole episode 45! What better way to start the year than by slipping into the tranquil waters of the spit pit and letting our hilarious conversation with comedians Chloe Radcliffe & Stuart Laws wash away your impurities. In this episode we discuss: Going to the Bathroom at Doctor's office, staying with your mom, appendicitis, english breakfasts, accents, M&M world, Polyamory, and so much more! Reach in. Pull it out. Subscribe to the pod, give us a rating and leave a review while you're here. We're trying to feed our son, Producer Neil. Follow Troll Hole on Instagram!: https://www.instagram.com/trollholepodcast ory  Follow Chloe Radcliffe on Instagram: https://www.instagram.com/chloebadcliffe/ Follow Stuart Laws on Instagram: https://www.instagram.com/stuartlawscomedy/ Follow Ben Katzner on Instagram: https://www.instagram.com/shaqkatzner Check Ben out live! Tickets here: https://linktr.ee/shaqkatzner Follow Mike Lester on Instagram!: https://www.instagram.com/justmikelester Check Mike out live! Tickets here: https://linktr.ee/Justmikelester Follow Producer Neil! https://www.instagram.com/n3ilface Listen to Neil's music here: https://songwhip.com/sevenswords Has anyone said anything weird to you lately? Tell us about it and we might talk about it  on the pod! Send us screenshots or tell us your trolling story by sending it to us at Trollholepod@gmail.com #trollhole #trolls #trolling #comedy #selfhelp #selfcare #england #mentalhealth #Polyam

Ja, mein Gast wird es gleich auch noch mal sagen und der Gedanke ist nicht neu, aber schön: Essen bringt die Menschen auf ähnliche Weise zusammen wie Musik es tut. Klar, beides geht einzeln, beides geht allein für sich, aber das gemeinsame Essen löst noch mal andere Gefühle und Erinnerungen aus und eine gemeinsam durchtanzte Nacht oder ein gemeinsam besuchtes Konzert tut dies auch. David Garrett weiß das alles natürlich und zwar schon sein ganzes Leben lang. 1980 kam der international erfolgreiche Geiger in Aachen zur Welt, seine 1. Violine besaß er mit 4, seinen 1. Wettbewerb gewann er mit 5 Jahren. Bei jemandem, der sich schon als Kind so häufig über Leistung definiert, der - sicherlich zwischendurch auch gerne - jahrzehntelang in diesen festen Strukturen lebt (Unterricht, Konzerte, üben, Wettbewerbe, Unterricht, Touren, Produktionen, üben, üben, üben), welchen Stellenwert nimmt da das Essen ein, der Genuss, vielleicht auch das Kochen? Ich war gespannt. Und so sprechen wir über Suppen und Miracoli, English Breakfast und Ketchup, die Küche als Herzkammer und Ingwer, der für sein Empfinden allerdings eher wie „Meister Propper“ schmeckt. Viel Vergnügen jetzt mit David Garrett. Auf seinem neuen Album "Millennium Symphony" spielt David Garrett die größten Hits der letzten 25 Jahre, darunter Pop-Neuinterpretationen von Taylor Swift, Rihanna, Ed Sheeran, The Weeknd, David Guetta und vielen anderen mehr! Ab März 2025 geht er damit auf große Welttournee. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

BioHarvest Sciences CEO Ilan Sobel joined Steve Darling from Proactive to share the company has announced the launch of VINIA SuperFood Infused Teas, a new line of functional teas offering the same clinically validated health benefits as the company's flagship VINIA supplements. The infused teas contain the equivalent piceid resveratrol found in one VINIA capsule, delivering science-backed efficacy with a premium taste. In third-party blind taste tests, the teas outperformed leading English Breakfast and Green Tea brands. All tea leaves used in the product are sourced from Rainforest Alliance certified farms, reinforcing the company's commitment to sustainability. The new tea line will be available starting December 7, 2024, following a VIP launch for existing VINIA subscribers. This marks the second expansion of the VINIA SuperFood range, following the success of VINIA SuperFood Coffee. In addition to the product launch, BioHarvest shared robust Q3 2024 financial results, with total revenues growing 101% year-over-year to $6.5 million. Gross margins improved to 57%, compared to 45% in the same period last year. The company forecasts Q4 2024 revenues of at least $7.2 million and anticipates reaching adjusted EBITDA breakeven in the second half of 2025. Sobel highlighted the company's ongoing mission to deliver innovative, science-backed functional foods that promote health and sustainability. #proactivinvestors #cse #bhsc #otcqb #cnvcf #pharma #biotech #hearthealth #BioHarvestSciences #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews

On this Episode of No Brains No Headache the guys are in studio to discuss:Wedding HacksMatt's Chicago Trip RecapPower moves Is the English Breakfast overrated?Glass corners in homesFacebook marketplace Instagram accountsWhat's it like getting shot?NFL news/updatesVikings good? Panthers...also...good?Upcoming show dates
Thank you for listening!Follow No Brains No Headache on social media and make sure to follow, rate, and review wherever you get your podcasts. Apple Podcasts. Subscribe + rate + review.Spotify. Follow along.iHeartRadio. Or wherever you listen to your favorite shows.New episode every Tuesday!Twitter. https://twitter.com/nbnhpodcastInstagram. https://www.instagram.com/nbnhpodcast/Facebook. https://www.facebook.com/nbnhpodcastYouTube https://www.youtube.com/channel/UCQbXoHzYhhDigOaNXVYdK3gTik Tok. @NBNHPodcast

Join Pitt Girl, Commish, Corn Correspondent Andy, and FSU Representative/Pop Tart Correspondent Katie, along with our VP of Podcast Production Arthur. We talk about Pop Tarts, we had a Tie Game???, then we preview Week 4 and debate our Sickos Committee Game of the Week Candidates, we ourselves into the CALGORITHM to talk about Cal at Florida State, the Stanford Friday night game at Cuse, San Jose State at Wazzu on the CW on a Friday after a NASCAR Race? RANKED NERBNOIS???, helmet game of the week UTEP at Colorado State, FAUCONN, Florida at Mississippi State, UVA on a golfing trip to Myrtle Beach to play Coastal, we try to guess what song does Rutgers run on the field before their games, another MAC team visits Notre Dame, why is Duke going to Murfreesboro, Commish's ULM bet, Leatherneck Lookout and much much moreSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tiffany is fresh off a two-week trip to Japan, a place that to her feels unique in the world. Hear some of her insights on what she discovered about the daily life and culture of this fascinating country, and which aspects of it she has been inspired to incoporate into her own daily life. And what about the Japanese tea? Is this English Breakfast-lover a convert to matcha? ------------------------------------- ADVERTISE WITH US: Reach expats, future expats, and travelers all over the world. Send us an email to get the conversation started. BECOME A PATRON: Pledge your monthly support of The Bittersweet Life and receive awesome prizes in return for your generosity! Visit our Patreon site to find out more. TIP YOUR PODCASTER: Say thanks with a one-time donation to the podcast hosts you know and love. Click here to send financial support via PayPal. (You can also find a Donate button on the desktop version of our website.) The show needs your support to continue. START PODCASTING: If you are planning to start your own podcast, consider Libsyn for your hosting service! Use this affliliate link to get two months free, or use our promo code SWEET when you sign up. SUBSCRIBE: Subscribe to the podcast to make sure you never miss an episode. Click here to find us on a variety of podcast apps. WRITE A REVIEW: Leave us a rating and a written review on iTunes so more listeners can find us. JOIN THE CONVERSATION: If you have a question or a topic you want us to address, send us an email here. You can also connect to us through Twitter, Facebook, and Instagram. Tag #thebittersweetlife with your expat story for a chance to be featured! NEW TO THE SHOW? Don't be afraid to start with Episode 1: OUTSET BOOK: Want to read Tiffany's book, Midnight in the Piazza? Learn more here or order on Amazon. TOUR ROME: If you're traveling to Rome, don't miss the chance to tour the city with Tiffany as your guide!  

 It's Ep02 of Serving Up the (English Breakfast) Tea! In this episode we recap everything that happened in SW19. 

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/item/ZoZQdz5_9KnlUqAhQqoR3A You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. We are two doctors working as General Practitioners ( family physicians) and have created a podcast called 'In A Nutshell: The Plant-based Health Professionals UK Podcast' in order to promote the evidence for plant-based nutrition to health care providers and the general public. Dr Clare Day has worked as an NHS GP in a range of settings including community and prison healthcare, having qualified as a doctor in 2011. Prior to studying Graduate Medicine she studied Science Communication and Policy, joined the Civil Service and worked at HM Treasury as a Policy Advisor. She has been vegan for a number of years and is convinced of the benefits for long term health of eating whole food plant based. Explanations of how dietary change can help long term conditions is something she tries to put at the very centre of consultations with curious patients. She also does plant-based teaching for trainee GPs and colleagues. Like the rest of us she is learning everyday about food and health, and most importantly the barriers to change for individuals. With her podcast co-host GP Dr Daisy Lund, she hopes to bring on board more healthcare professionals and individuals to support patients in dietary change. Dr Daisy Lund is a practising GP with over 20 years' experience of working in the NHS. She is a GP trainer and medical educator at Imperial College in London. Dr Lund has an interest in preventative medicine and holistic health and incorporates diet and lifestyle into her consultations. She has completed the Plant-Based Nutrition Certificate at the University of Winchester and is passionate about nutrition education for health care professionals. Together with a GP colleague, Dr Clare Day, she co-hosts ‘In a Nutshell' the Plant Based Health Professionals UK podcast'. Listen by following this link: https://linktr.ee/inanutshellpodcast And find out more about PBHP here: https://plantbasedhealthprofessionals.com/

Join Caroline Hirons and the iconic Sarah Jesscia Parker as they answer your questions along with ‘This or That UK Edition'.    Talking everything from Sunday Roasts to Sarah Jesscia's top 5 dinner party guests.    Don't miss an episode, published weekly on Monday and Wednesday's.    Presented By: Caroline Hirons    Ad Details: Download the Skin Rocks App for free and sign up for Premium with your exlusive code CHPOD (all capitals), to save £10 off your annual subscription. To redeem the offer: 1) Download the Skin Rocks App for free from Apple or Google Play Stores. 2) Create an account 3) Go to 'Your Subscriptions' 4) Click on 'Do you have a code?' Enter CHPOD and select your annual exclusive tier to enjoy!                                                              Got a question to ask? Let us know at pod@carolinehirons.com    Produced by Wall to Wall Media.         Produced by: Danielle Bondzie    Executive Producers for Wall to Wall: Martin Trickey & Melissa Brown    Video Producer: Rob Featherstone   With Thanks to: Tom Wright, Aoife Rice Murphy, Sarah Fenner, Shadia Oseni, Dom Seymour, Elizabeth Sloan & Penny Stratton  

Gavin Rossdale, frontman for the grunge band Bush (anyone else have his photo on your wall in 1994??), loves to whip up big meals for friends and family in his L.A. home, but it's nostalgic dishes from his British childhood that make his heart sing. Gavin grew up in England, eating traditional Sunday roast dinners. So host Rachel Belle chats with British food historian Dr. Neil Buttery about Britain's favorite meal: How do you get the crispiest potatoes? What is Yorkshire pudding? We cover it all! And Gavin reveals which non-edible items you can find in his huge walk-in wine refrigerator. Follow Rachel Belle and YLM on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Welcome to Cuppa 37 of 40 for Tea, as host Rachel Allan shares a cup of English Breakfast tea with acclaimed wildlife and travel photographer, Sue Flood, on an intimate journey across the icy landscapes of the Arctic and Antarctic. Sue Flood unveils the stark beauty of these remote territories, teeming with life, and challenges our perceptions about exploration, conservation, and photography. This tea we are taken to places of awe and surprise.  Sue shares personal stories of proposal - divorce and second marriage; all with nature as witness.  Before diving into the vast expanse of Antarctica, Emperor Penguin Colonies and exploration through the lens of nature connection, climate change and her love of tea.  More details below...  In th meantime, go grab a cuppa and lets dive into this awe filled, generous expedition into true passion, and the power of the heart in nature… Sign up to connect with Rachel & for the GOLD + inside info on 40 for Tea here. More details & time stamps below if you want it:  **Life Lessons & Laughter:** Experience Sue's heartwarming and humorous stories, from the “divorce whale” incident to her rekindled romance and unique wedding with a celebrity witness.  **Polar Exploration:** Sue Flood sets the stage by discussing the differences between the Arctic and Antarctic, the unique wildlife present, and the breathtaking scale of these regions.  **An Ambassador's Lens:** Learn about Sue's role as a photo ambassador, and her efforts to inspire others through her wildlife photography skills while forging a deep connection with the natural world. **Emperor Penguin Encounters:** Immerse yourself in Sue's passion for emperor penguins, as she shares her close encounters, highlights their life cycle, and uncovers the secret behind a heart-shaped pattern on a penguin's chest.  **Environmental Insights:** In light of climate change impacts and conservation efforts, Sue discusses the changes observed in Antarctica and the hopeful signs amidst the challenges. **Photography and Filming:** Revel in Sue's tales of overcoming her fears for the sake of capturing the perfect shot and her remarkable experiences filming with the Blue Planet and Planet Earth teams. **Love for Tea:** Discover how a simple love for Earl Grey tea offers comfort and reflection, even in the coldest corners of our world. **Giving Back:** Hear about Sue's collaboration with Julian Lennon's White Feather foundation and her conservation-oriented initiatives. **Capturing Nature:** Unveil the heightened awareness that comes with time spent amongst wildlife, and the importance of observing nature for restoration and inspiration. **Connect with Sue Flood:** Find out more about Sue Flood's incredible work and her book, "Emperor: The Perfect Penguin." Explore behind-the-scenes content and learn about her upcoming projects and expeditions. Sue's Website. & Instagram: [@SueFloodPhotography] 01.13: Intro to Sue Flood 06:58 The Relationship Stories:  The Proposal filming Bowhead Whales  08:58 The Divorce Whale Story:  Humpback Whale Filming 11:41 Necker Island & the Second Marriage Story 14:44 Overcoming fears, new photography ambassador appointment. 21:22 Training photographers in Antarctica. 25:01 The Emperor penguin life. 26:31 Adults care for chicks, exhibit extraordinary life cycle. 32:35 Connection to nature, Awe and Beauty.  34:16 Michael Pallin acknowledged Sue's sixth sense.  Cultivating sixth sense. 40:13 Teaching wildlife photography and leading expeditions globally. 41:59 Human -  Nature Interconnection 45:27 Volcanic eruption led to healthier Arctic bears. 47:57 Climate Change in Antarctica & info on protection. 50:30 Unforgettable moment in Antarctica's penguin colony. 51:37 Penguin sheds gray fluff, reveals unique heart. 53.05 Where's the Earl Grey?  

Egal, ob ihr euch beim Lesen entspannend wollt oder gern gefordert werdet: Diesmal ist wieder für alle was dabei. Ein fluffiger Roman für Backshow-Fans, ein spannender Krimi, High-End-Literatur aus Sri Lanka, ein Sachbuch und ein Klassiker (auch) für junge Menschen. Katharina hat ihre eigene Back-Challenge gewonnen und einen royalen Kuchen im Schachbrettmuster samt königlicher Anekdote serviert. Jan hat zum Glück den passenden Tee dabei (English Breakfast). Zu Gast ist Asin Andkohiy, die als Abiturientin das Drama „Woyzeck“ in Jugendsprache übersetzt hat - inzwischen als gelbes Reclamheft im Handel und hoffentlich auch in vielen Schulklassen. Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp: „Schreiben und Schreddern“ https://www.ardaudiothek.de/sendung/schreiben-und-schreddern/12946931/ Das Rezept der Folge http://www.ndr.de/kultur/buch/eatREADsleep-104-Battenberg-Kuchen-und-krasse-Klassiker,eatreadsleep814.html Die Bücher der Folge (00:02:06) Olivia Ford: „Der späte Ruhm der Mrs. Quinn“, übersetzt von Sonja Rebernik-Heidegger (dtv) (00:08:10) Nele Neuhaus: „Monster“ (Ullstein) (00:18:19) Shehan Karunatilaka: „Die sieben Monde des Maali Almeida“, übersetzt von Hannes Meyer (Rowohlt) (00:25:20) Uwe Neumahr: „Das Schloss der Schriftsteller“ (C.H. Beck) (00:29:40) Asin Andkohiy: „Woyzeck in Jugendsprache“ (Reclam) (00:44:45) Mark Haddon: „Supergute Tage oder die sonderbare Welt des Christopher Boone“, übersetzt von Sabine Hübner (cbt) eat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

In this episode, Kenneth once again sits down with Jeff Champeau who is the President of Rishi Tea and Botanicals to continue their tea basics discussion. This time they are talking about Pu-er, Oolong, and Black tea. They also go into details on English Breakfast, Earl Grey, and Chai. Jeff explains tea processing, brewing, taste profiles, and caffeine content. KEY TAKEAWAYS There are two types of Pu-er.  Pu-er stimulates digestion. The ripe version is pro-biotic. Sun-drying reactivates the enzymes in Pu-er. Oolong tea comes in a wide range of oxidation levels, so is available in many colors.  Black tea actually looks reddish. English breakfast tea is usually a combination of two black teas. Earl Grey is a scented black tea that includes bergamot. Chai is spiced tea. Kung-fu tea is usually infused multiple times. BEST MOMENTS ‘Once that pile fermentation is done, the tea is simply dried. ´ ‘The range of aromatic compounds that we can get out of oolong tea is impressive.' ‘Chai means tea in Hindi.' ABOUT THE GUEST https://rishi-tea.com/@rishitea      VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee. Instagram: https://www.instagram.com/umblecoffee Facebook: https://www.facebook.com/umblecoffee Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE SHOW Coffee 101 is an educational show on all things coffee.  Join Kenneth and Katie as they start with the most basic questions about coffee and build your knowledge from there.  If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 1 is all about coffee's journey from ‘seed to shelf'. Season 2 is all about coffee's journey from ‘shelf to sip'. ABOUT THE HOST: Kenneth Thomas is also an instructor with Stanford Continuing Studies for an all-in-one coffee class. He owns and is head roaster at Umble Coffee Co. He and Umble Coffee have been consistently ranked one of the best specialty coffee roasters in the United States. Kenneth is very passionate about coffee and coffee education. ABOUT THE CO-HOST: Katie Thomas is Kenneth's oldest daughter and brings an entertaining flair to the podcast.  She's still learning about coffee and thus makes the perfect co-host.  She, like the listeners, would claim to be a ‘101-er' - like you - coffee curious.  She'll be the future of the coffee industry, and the future looks very bright! CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media.BUY COFFEE!: https://umblecoffee.com

GCBC 253 – Full English / New English Breakfast Episode 1) Introduction 2) #GoodCopMoments 3) #BadCopMoments 4) #FanCopMoments 5) Ryan's Conspiracy Theory 6) Devil's Advocate 7) Credits If you have you own #bestcopmoments and #worstcopmoments you would like to share to appear in next weeks show reply to the pinned tweet we put out each Thursday Follow the podcast @goodbadwrestle Follow Graham @MGBgraham Follow Matt @TheMattAttackUK Follow Ryan @podfathermags And we will see you next week! We're outta here. Boom! Musical Credits: Happy Happy Game Show Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

If you like breakfast and Basquiat, you'll LOVE this episode of Tiny Victories. First up, Annabelle tells us about her experience staying at a hotel in Singapore that featured breakfasts from around the world. As she traveled the world, her taste buds traveled even further. Plus, after missing the Keith Haring exhibit by just 1 day,  Laura gets back on her art bike to see the Jean-Michel Basquiat: King Pleasure exhibition, curated by the artist's estate. Naturally, the movie Breakfast Club comes up.Things You Should Stop Worrying About This Week21 Species now extinct The Jose Cuervo tractor heist Mentioned in the ShowJean-Michel Basquiat: King Pleasure exhibitionAuthor Ann Patchett's Tom LakeDo YOU have a tiny victory to share? Call the Tiny Victories Hotline: (323) 285-1675We want folks to share their tiny victories on our hotline because, frankly, we'll assume we're just talking into the void every week and nothing matters. Prove us wrong. Did you finally do that thing you were putting off? Tiny victory! Reconnect with someone you haven't been in touch with for ages? Victory! We only ask that you try to keep messages to under a minute so we're able to play it on the show.If you prefer, you can record a tiny victory on your phone and then email us the audio. Email: TinyVictories@maximumfun.orgHOW TO @ USTwitter@GetTinyPod@LAGurwitch@ImLauraHouse@Swish (producer Laura Swisher)Instagram@GetTinyPod

Das Frühstücksei heute als English Breakfast direkt aus London mit Chung von RTL. Was war da schon wieder alles los an diesem Spieltag.?Wir erzählen es euch.

First of all congrats to Brian Harman on being the winner of the 151st Open Championship. It was a dominant display, even if half of us were asleep as you blew out the field. Anyway, we have a new episode! Hambino and Sauce cover the Open Championship the only way we know how; by barely talking about it. Instead our focus is on a traditional English Breakfast, which player has the best chance to influence our kids and of course how we get our kids to focus on the on screen golf! We also discuss the validity of a morning beer! I really think this a fun episode that gets to the core of what it means to be a dad with an obsession with golf.#theopenchampionship #pgatour #golf #golfpodcast #golfersofinstagram #golfers #golftrips #theopen #dadgolf #dadgolfers #dadsofinstagram

Le podcast le plus réel du game à écouter pendant vos 10 000 pas.

ENGLISH BREAKFAST, 9min., USA, Dark Comedy Directed by Dustin Hendrix Claire and Shaun, a newlywed couple, stay at the critically-acclaimed Miss Talbot's Bed and Breakfast. Before long, Claire starts to realize that this bed and breakfast isn't quite as charming as it initially appears to be. https://www.instagram.com/english.breakfast.film/ Get to know the filmmaker: In 2017 my wife and I stayed at an Airbnb for the first time, and I found the concept strangely fascinating: sleeping in a random stranger's house. At the time I thought, what if the owner was not who they seemed to be, and wanted to murder us after we fell asleep? The idea stuck with me, and finally in 2019 I decided it was time to explore this idea. So essentially, this film is a product of my overactive imagination. You can sign up for the 7 day free trial at www.wildsound.ca (available on your streaming services and APPS). There is a DAILY film festival to watch, plus a selection of award winning films on the platform. Then it's only $3.99 per month. Subscribe to the podcast: https://twitter.com/wildsoundpod https://www.instagram.com/wildsoundpod/ https://www.facebook.com/wildsoundpod

Lauti verlangt Ungeheuerliches von Lindi. Wie es dazu kommen konnte. Von Uli Winters.

Today's Magic With Gadgets daily recipe is Air Fryer English Breakfast.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter. Thanks so much for listening, Sam & DomXPS. You can also pre-order The Complete Air Fryer Cookbook Here: https://recipethis.com/pre-order-air-fryer-cookbook/

This week the boys are knee-deep in the new year. Casey tries repeatedly to open things strong while Tony reminds everyone that Casey isn't known as a strong starter. Right-wing Brazil imitates right-wing America by staging a failed insurrection while its disgraced leader hides in Florida. Marjorie Taylor Greene and George Santos are the biggest names in GOP politics these days and the boys discuss why that's uncomfortable. Prince Harry drags his family into the press and the boys are here for all his English Breakfast tea.

Diretamente de um aparthotel.

Episode 144 - Surviving A Great White Shark Attack with Caleb Swanepoel   Make It Happen with Will Polston is a weekly podcast that consists of a combination of episodes with Mindset Strategist Will Polston and episodes with Will's guests from around the world providing you with insights on how you can transform your excuses into results to benefit yourself, your family, your friends, your community, society, humanity and the universe, what he calls - The Ripple Effect.   Caleb Swanepoel is as South African champion para surfer, a competitive swimmer and professional speaker.   The ocean is a special space for him and it has changed his life forever.    On the 27th June 2015, at 19 years old, he was in a shark attack and lost his right leg above the knee to a great white shark.    It is a miracle that he is alive today.    Despite the attack he has since gone on to finish his acting degree, study an entrepreneurship post-graduate degree and have become heavily involved in para-sport representing his country, South Africa in para surfing at the World Championships.   He only learnt to surf after his shark attack.   The shark attack changed his life forever both physically and mentally.    He strives to embrace what it means to innovate, adapt and see the glass as half full, not half empty.    Apart from boasting that he can out-drink anyone when it comes to English Breakfast tea, he's very passionate about the sustainable drive to protect our oceans and our planet, to motivate others and change the way people (and more importantly brands) view disability.   In this episode, Will has Caleb as his guest and they talk about:   His story and experience on being the victim of a shark attack The lessons he's learned from the experience The importance of having a positive mindset during his recovery   To find more about Caleb, check him out at his Instagram @calebswanepoel and on his LinkedIn page Caleb Swanepoel.   To donate to Caleb's fund for the 2022 World Para Surfing Champs, click here.   Join the free Make It Happen Community Facebook group by clicking here.   Take the 5-Minute Quiz that Reveals What's Preventing You from Living a Purposeful, Inspired and Energised Life You Love by clicking here.

Main Fiction: "The Moon and Mahasti" by Peter Adrian BehraveshPeter Adrian Behravesh is an Iranian-American musician, writer, editor, audio producer, and narrator. For these endeavors, he has won the Miller and British Fantasy Awards, and has been nominated for the Hugo, Ignyte, Stabby, and Aurora Awards. His interactive novel Heavens' Revolution: A Lion Among the Cypress, is forthcoming from Choice of Games, and his essay “Pearls from a Dark Cloud: Monsters in Persian Myth,” is forthcoming in The Oxford University Press Handbook of Monsters in Classical Myth. When he isn't crafting, crooning, or consuming stories, Peter can usually be found hurtling down a mountain, sipping English Breakfast, and sharpening his Farsi.This story originally appeared, in slightly different form, in Holy C.O.W: SF Stories from the Center of the World (Holy C.O.W Publishing, 2019).Narrated by: Tahereh Safavi Tahereh Safavi is grateful to be part of the Iranian diaspora, and for the opportunity that affords her to share art with the world. When she's not teaching wine-tasting, bellydance, or flying trapeze, she writes about medieval history with brown people–more at twodrunkhistorynerds.com. She's thrilled to help get this story out into the world at a time when Iranian women urgently need people to remember they exist, and are full human beings, too. Zan, zendegi, azadi. Women, life, freedom.Fact: Looking Back At Genre History by Amy H. SturgisSupport this show http://supporter.acast.com/starshipsofa. Hosted on Acast. See acast.com/privacy for more information.

Today's episode starts with a little monologue about cargo because - if this world is going to hell - don't we want to watch it burn with a steaming cup of English Breakfast tea in hand? You bet we do. What better place to receive such goods than a port city like the sultry Savannah? Get more Obscure at https://patreon.com/michaelianblackSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's taken a year and we're finally getting back to the Accident Man franchise starring the one of the best modern day action stars, Scott Adkins.Before we get into the movie Josh drops a little Accident Man book report after reading the Complete Accident Man collection. Were those 200 plus pages worth it? Mayyyyyybe. You'll have to listen.There're also a few trailers that have caught our attention. We have the return of Shelley Duvall to film with the Forrest Hills. This is her first film in 20 years, and you have to drinking podcasters to comment on it. Lucky you. Also we just could not hold back from giving our two cents on the upcoming Violent Night film. After that it's time to dig into the sequel to Accident Man that we have been hyped for since long before the first trailer came out. Last year we loved the first one... but on this episode we're gonna ask ourselves... is Accident Man... A BLOODY GOOD FILM!?and remember... KEEP IT BLOODY BUDDIES!.....#scottadkins #adkins #accidntman #werewolf #shelleyduval #santa #Movie #Movies #Action #Horror #ActionFilm #ActionMovie #ActionMovies #HorrorFilm #HorrorFilms #HorrorMovie #HorrorMovies #ActionPodcast #HorrorPodcast #Slasher #80s #80sHorror #NewPodcast

With composition titles like In the Cause of the Free, Ellis Island: The Dream of America, and Balance of Power, it's easy to tell Peter Boyer has more than a casual interest in American history. In fact, it's something that's inspired him throughout his career. But the Grammy Award-nominated composer-conductor isn't merely looking to memorialize America's past — he wants his music to connect with people today, and make a meaningful contribution to the musical legacy of the United States. "There is an American sound in an orchestra that a composer who is American can attempt to deliver," Boyer says on the latest episode of the Classical Post podcast. "There is a tradition or a legacy that one can hear in the music of composers who preceded me that I think is evident in [my] music. Hopefully there's a tangible connection to that American symphonic tradition that comes through when one hears this music. That is the hope." Although Boyer speaks with bashful humility about his work, it's clear his desire to connect with today's listeners has become a reality. One of the most frequently performed American orchestral composers, Boyer's music has been performed more than 600 times by 200-plus orchestras around the world. Ellis Island alone has received 250 performances, including a filmed concert broadcast nationwide on PBS's Great Performances series. And his latest album for Naxos American Classics, Peter Boyer: Balance of Power, represents a new contribution to the American symphonic tradition. Featuring Boyer on the podium leading the London Symphony Orchestra, the album showcases eight of his most recent orchestral works, including Fanfare for Tomorrow, which was commissioned for President Biden's 2021 inauguration. In this episode, we talk more about the new Naxos album and what it takes for Boyer to put self-criticism aside and send a new work into the world. Plus, he shares his lifelong love for English Breakfast tea, the best place in LA for classic Italian food, and what it was like writing a "humorous symphony" for Henry Kissinger. Listen to Peter Boyer: Balance of Power wherever you stream or download music. — Classical Post uncovers the creativity behind exceptional music. Dive into meaningful conversations with leading artists in the world today. Based in New York City, Classical Post is a touchpoint for tastemakers. Visit our website for exclusive editorial and subscribe to our monthly newsletter to be notified of new content. Follow us on Instagram and TikTok. Classical Post is an ambassador for NED, a wellness company. Get 15% off their products like CBD oil and many other health-based products by using our code CLASSICALPOST at checkout.

In Episode 34, Michael talks to Grant Risdon about his life in London. He talks about what he has learned and what he has left behind.Other Show NotesLearn more about how America's culture developed in Julian Bishop's High, Wide, and Handsome.Available here to buy as a paperback, ebook, or audiobookExcerpts, reviews, and more available hereConnect with Julian via:FacebookInstagramTwitterLinkedInConnect with Michael viaTwitterLinkedIn

Felder is back sharing tips for dealing with your plants and this oppressive heat. Also with an uptick in insect activity, he talks about ways to protect your plants. Let's get dirty! See acast.com/privacy for privacy and opt-out information.

The British culture is varied and vast and while one person's affection for the culture may include punk rock along with their love for the Beatles, another's affinities may gravitate toward the gardening and afternoon tea. While my predilections lean more toward the latter, whenever a culture speaks to us that is not the one in which we grew up in or were raised entirely, we owe it to ourselves to continue to explore because our intuition is speaking. As many readers of TSLL and listeners of the podcast know, TSLL derives much of its content from two cultures, the French and the British, specifically the ways of life that invite us to slow down, savor and invest in quality moments and approaches rather than quantity and superficial living to gain approval. Instead the only approval we seek is from within. In episode #144 I shared 20 ways for welcoming the French culture into your everyday life, and so it is well overdue that I should share a similar list for welcoming the British culture into your everyday life. After having now visited London on three separate occasions and the English countryside on two separate occasions, I enjoyed compiling this list as my life in Bend is a marriage of both my love of the French and British culture, incorporating from both the everyday rituals I love, savoring approaches, tastes, décor and ways of life that reminds me of two cultures that tickle my curiosity and nurture my true self most sincerely. Inspired by my most recent visit, but also drawing upon all of my experiences and fortunate opportunities to explore Britain, let's take a look at how we can welcome different ideas into our everyday life the British culture. ~Note to readers: Be sure to listen to the episode as each item listed below is discussed in much more detail in the audio version. 1. Create a tea ritual in your everyday routine The feline host at The Rookery in London, Bagheera, joined us for our morning tea. 2. Know, use correctly with confidence and be able to explain the difference in conversation between saying England, Great Britain/Britain and the United Kingdom ~tune in to the audio version for this episode where the differences are explained Check out this detailed and easy to follow post about the clear differences. 3. Subscribe to either AcornTV or BritBox (or both), and enjoy multiple series, films and BBC programs, some within hours of their airing in Britain The Art of the British Cosy Mystery: 16 Cosy Mysteries to Enjoy 10 British Comedies and Dramedies I Have Enjoyed (and Recommend) 4. Grow a garden no matter how large or small your outdoor space or balcony Touring gardens was a primary focus on this most recent trip, and Sissinghurst Castle Gardens inspired many ideas as well as soothed the mind and being as I wandered the grounds for hours. 5. Invite others to 'tea' at your home or for a Cuppa 6. Celebrate the Queen's Platinum Jubilee this year ~Have you entered the Grand Giveaway for your chance to win Fortnum & Mason's Jubilee Hamper? Click here to do so. 7. Welcome cozy upholstered furniture (reupholstered an old favorite) into your home décor ~Staying at The Pig at Bridge Place introduced many ideas for cozy upholstery inspiration. 8. Watch football (aka soccer), or not and instead watch tennis or cricket or rugby 9. Have biscuits (shortbread cookies) or something simple to nibble on when having tea with guests at your home 10. Tune in via television or radio to the BBC "The oldest national broadcasting organisation in the world with a global reach, covering world events 24/7 and producing world-class entertainment". 11. Watch Ted Lasso on AppleTV+ A new season will likely be released this late summer/early fall. The first two seasons can be streamed in entirety now. 12. Acquire a high quality umbrella (and use it when it rains) ~James Smith & Sons in London on New Oxford was a must-stop during my recent trip to London. 13. Layer with pillows, let go of matchy-matchy Instead keep in the same color tone, and mix large and small prints with the occasional solid. 14. Find time to spend time at the oceanside 15. Make and enjoy scones with clotted cream and strawberry jam 16. Watch Come Dine With Me (on Channel 4) Premiering in 2005 and running for 27 seasons, so far, this reality series is a hit across Britain. 17. Find your favorite color of a pair of wellies and have them on hand 18. Make and enjoy a traditional Cornish Pasty 19. Watch The Great British Bake-Off each late summer/early fall 20. Enjoy a proper English Breakfast What exactly is a traditional English Breakfast (we're not talking about the tea here)? Sausages, back bacon (not a crispy version, but rather more hearty as it consists of a little bit of the loin and is smoked), eggs, tomatoes - pan seared and seasoned with salt and pepper, mushrooms, fried bread, and beans. 21. Practice your French Did you know that the Queen looks over the weekly menu given to her by the chef who writes the menu in French, as has every chef dating back to Queen Victoria's reign? Yep, and just another lovely reason to incorporate both cultures in some way into your daily life. :) 22. Practice thoughtful manners Give personal space (an arm's length distance), use both a fork and knife when dining, don't ask nosey questions, please and thank you, respect the queue, refrain from superlatives (i.e. the best, greatest, worst, tallest, shortest, most exciting, etc.) 23. Make and enjoy Yorkshire pudding (and it isn't a 'pudding') 24. Welcome trays into your everyday for serving tea, meals, courses, etc. ~Be sure to enter this giveaway to win a high quality, handmade rectangular tray with glass top. 25. Enjoy daily walks with your pups and say hello to passing pups During this trip walking was done both in the heart of London (seen here with Big Ben in the background) and in the English countryside as we toured Sissinghurst Castle Garden. This photo was captured after just having departed from The Tube in the morning on our way to Westminster Abbey, followed by a visit to The National Gallery and then to Claridge's for Afternoon Tea. Needless to say, Norman was missed, and our reunion upon arriving back in Bend was quite sweet. Enjoy English tea at home in Bend, Oregon, with Norman as my companion. Bliss. SIMILAR POSTS YOU MIGHT ENJOY: 10 Things Anglophiles Can Do While Staying at Home 34 Ideas for Adding Cosy to Your Everyday You Might Be An Anglophile If . . . (30 Signs) Petit Plaisir ~Downton Abbey: A New Era -premiering in the states May 20, 2022 (in the UK April 29th) https://youtu.be/ihUYgNTV9Wo ~The Simple Sophisticate, episode #330 ~Subscribe to The Simple Sophisticate:  iTunes | Stitcher | iHeartRadio | YouTube | Spotify | Amazon Music ~Explore all of the posts shared during this year's Annual British Week. Today's episode wraps up all of the new posts that will be shared (16 in total), and be sure to enter to win all of the five giveaways by 4pm (Pacific) today. All winners will be announced in a detailed post tomorrow on the blog. Thank you to everyone who stopped by this week. What a fun week it was! To talk all things British's and reminisce and hear your stories of travel as well as future trips, I am excited for everyone as each of us welcomes the British culture in our own way of everyday life continues. Have a wonderful weekend.

Hi everyone, today I'm going to be discussing Emotional Intelligence, aka, EQ.Before I dive into it though, it's time for the DISC analogy that I do at the beginning of each episode! Last time it was National Book Day, so I compared DISC to different literary genres. This month it's International Tea day on the weekend, so I'm going to break down the DISC factors according to the type of Tea!So…if High D was a tea, what would it be? CHAI! SpicyHigh I would be a Matcha Latte – very on-trendHigh S would be Chamomille – Calm, soothingHigh C would be English Breakfast because that's proper!Okay, back to today's topic, EQ. It's buzzed-about a lot, but what does it really mean? And how important is it in our day to day lives?As it turns out, it's VERY important not only in our personal lives but in our professional lives too!

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: The glorious energy boost I've gotten by abstaining from coffee, published by Sameerishere on May 7, 2022 on LessWrong. Over the years, I've sometimes heard people rave about how they cut out caffeine (or just coffee) and have way more energy. My reaction has typically been to feel kind of dismissive / not really believe them / assume that means that they need to sleep more now, or have less flexibility in how much they sleep. I kind of stumbled into cutting out coffee a few months ago, and it's just given me a lot of energy for free (i.e. without having to take more time for sleep or make any other non-trivial tradeoffs). I wrote this up to remind myself why it's been super worth it for me, and decided to post it here as well in case it is helpful to others. tl;dr: Not drinking coffee is SUPER worth it for me. On the same amount of sleep as before, I generally: have more energy throughout the day avoid what was previously a terrible late afternoon crash feel less tense / anxious often have energy into the night Given that energy is one of the top, if not the top, constraint in how good I feel and how much I can get done of the stuff I want to do, this feels magical. It's well worth giving up the awesome jolt that coffee provides. Previously I was drinking a fair amount of coffee: (typically: 1 100 mg caffeine pill + 1-2 cups of coffee/day on weekdays, never after 4pm typically 1 100 mg caffeine pill + 0-1 cups on weekends (when I got 9h of sleep) Now I: Drink 0-2 cups of English Breakfast tea a day (typically 1, sometimes 3) Will drink tea after 4pm sometimes Haven't had a cup of caffeinated coffee in weeks or months (I think I had half a cup, a month or two ago. I also had a decaf cappuccino a couple weeks ago). How have things changed? (Both before and after, I got: 7-7.5h of sleep on weekdays 9h of sleep on Fri and Sat A 30 second blast of cold shower (typically at the end of the shower) almost always This seems much more important now than it did before in terms of waking me up Working out in the AM probably 4-5 mornings a week The big benefits: The very big ones: I used to feel pretty terrible in the mid-late afternoon / early evening - exhausted in my body, such that it felt very difficult to do anything productive for 1-2 hours during that time. I often felt the need to take a nap if I hadn't gotten 7.5-8 hours of sleep at night. And even after the nap / break I felt very sluggish I now still feel sleepy (and still end up taking a break for an hour much of the time, spanning meditating/napping and having a cup of tea/snack), but I can power through it if needed, and the slump feels much, much more minor. I used to feel very sluggish and low on energy at night / after dinner. I now often feel myself having a good amount of energy till I go to sleep (and I am still able to go to sleep pretty readily) I feel more energetic in the morning during the workday - rarely do I feel like I'm dragging hard until coffee kicks in (which was not a rare occurrence previously) I feel less anxious / tense in my body. Previously, feeling tense/tight in my body after a cup of coffee was not a rare occurrence; now I never have it (I still experience anxiety, but not that specific terrible flavor of anxiety, and I think I have less anxiety/stress overall) Other impacts: Immediately upon waking up: I still feel a little out of it / sometimes grumpy (esp during the workweek), but rarely feel exhausted Though I am probably sleepier till my shower than I was before Upon starting my workday: I am sufficiently clear-headed and motivated to work just fine A little harder on the weekends, because I don't have the adrenalin/cortisol flowing. But my AM productivity on the weekends was pretty spotty even before. I can perceive a difference in my energy levels when I drink (alcohol) lightly (...

Na, wieviele von euch wissen, was ein Caff ist? Mit dem deutschen Wort für kleine Orte am Rande der Welt hat es zumindest relativ wenig zu tun. Caffs werden die traditionellen, britischen Cafés genannt. Die, wo man auch in London für drei Pfund so richtig satt werden kann. Frei nach dem Motto: wenn du nach deinem Lunch dort nicht das Gefühl hast zu platzen, hast du etwas falsch gemacht. Und genau in so einem Caff haben wir diese Folge aufgenommen. Das Regency Café in Westminster ist eines der bekanntesten Caffs in London und trotzdem ist auch dieses Relikt aus den 40ern vom Aussterben bedroht. Hohe Mietpreise und fancy Kettenrestaurants vertreiben die Caffs aus dem Vereinigten Königreich. Wie gut es uns geschmeckt hat und warum wir alle Caffs dringend in unseren Leben brauchen, sie aber auch unseren Tod bedeuten könnten - das hört ihr in dieser Folge. Coverbild: Scott Coller Themesong: Jil Delling Social Media: Luisa Delling Overvoices: Max Tenschert

Welcome to the second season premiere of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy OMS lifestyle. Check out the show notes below that dig deeper into this episode's topic. You can submit your questions for Jack anytime by emailing them to podcast@overcomingms.org.   Introduction   The Living Well with MS family of podcasts is happy to welcome back Ask Jack for its second season!   This episode's topic: Replacing Eggs and Chocolate.   Jack has meticulously curated several questions around this topic, and its one even non-chefs can relate to. I mean, eggs and chocolate are the building blocks of so many yummy foods and recipes.   But we know from our research that they're not particularly good for people with MS. So, let's find out about healthy alternatives that can stand in without standing out.   Questions   Jack, do you have any tips on making a Tofu Scramble? I've heard they are simple to make but I've never made one. How do you replace eggs in cake recipes? Is there a single and simple substitution one can use? On a related note, one of our listeners wanted to know how much egg white is needed to replace a whole egg. Any thoughts, Jack? Courtney from Portland, Oregon, wanted to know if there is a healthy substitute for egg replacers like Just Egg, which is the closest thing she's found to scrambled eggs. However, she's concerned about some problematic ingredients in it, like a whole bunch of canola oil, and the high temperatures required to cook it. Any ideas, Jack? Is it possible to make an OMS-friendly custard? I would really love to know how to make a quiche and custard dessert for my family. Can you explain how to use aquafaba? I have a lot of chocolate cravings and I'm looking for OMS-friendly ways to satisfy them. Do you have any recommendations? Can I replace chocolate in a recipe with cacao/cocoa? How? On a related note, is there a difference, seemingly apart from the price, between cocoa powder and cacao powder? Can both be used for baking? Are there any interesting chocolate substitutions on the market I can use to make desserts? And here's a question from Fran in New Zealand: can we use cacao nibs? Finally, Jack, our whole community is excited about the imminent launch of the latest OMS book, ‘The Overcoming Multiple Sclerosis Handbook'. In fact, our next Living Well with MS episode is dedicated to it, and features two of the book's co-editors, Professor George Jelinek and Associate Professor Sandra Neate. But the OMS Handbook has numerous contributing editors, yourself among them. What can you tell us about the project and your role in it?   About Jack McNulty:   Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested amateur ‘foodie' to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack has operated his own catering business and cooking school, while also finding time to write about cooking. He is currently operating his own subscription-based website providing instruction and recipes supporting a vegan lifestyle. Jack has followed the OMS lifestyle since 2009. He has actively worked on providing recipes and information to the OMS website, was the contributing editor to the OMS Cookbook, and authored the Eat Well chapter in the Overcoming Multiple Sclerosis Handbook.   Jack's Links:   Visit Jack's website com for mouth-watering OMS-compliant vegan recipes, ingredient information, and to learn useful vegan cooking techniques. Be sure to check out Jack's weekly international newsletter – VeganWeekly – written with the aim to inspire people to cook healthy plant-based food. Jack's social media links are all here: https://linktr.ee/jackmcn.   Coming up on our next episode:   On March 23, meet Dom Thorpe and explore his exercise tips for all abilities. Dom has been helping people with MS to improve their lives through health and fitness coaching since 2008, and he's the creator of The MS Warrior Program, which has been completed by over 1,000 people with MS since its launch in 2018. So tune in on March 23 and get moving with Dom!   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. For your convenience, a full episode transcript is also available on all platforms within 48 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org.   S4E48b Transcript Ask Jack #6   Geoff Allix (Intro): (2s): Hi, I'm Geoff Allix, host of Living Well with MS family of podcasts from Overcoming MS.   Jack McNulty (Intro): (8s): Hey everyone, Jack McNulty here. Welcome to another new and exciting season of Ask Jack, a special Living Well with MS podcast Series. I'm excited and honored to answer food and cooking related questions from you, the Overcoming MS community.   Geoff Allix (Intro): (23s): To submit a question for future episodes of Ask Jack, please email us at podcast@overcomingms.org. That's podcast@overcomingms.org. Please check out this episode show notes at www.overcomingms.org/podcast and dig into additional information and links on what we'll cover. And now let's rev up our culinary curiosity and Ask Jack.   Geoff Allix (46s): The Living Well with MS podcast family is happy to welcome back Ask Jack for its second season. This episode's topic is replacing eggs and chocolate. Jack has meticulously curated several questions around this topic and it's one even non-chefs can relate to. I mean, eggs and chocolate are the building blocks for so many yummy foods and recipes. But we know from our research, they're not particularly good for people with MS. So, let's find out about healthy alternatives that can stand in without standing out. So welcome back Jack and happy 2022. How's the year started for you?   Jack McNulty (1m 23s): Great so far, Geoff. It's just fantastic to be back for another year, doing the Ask Jack podcast with you. There's a lot happening in the world of plant-based food and cooking. And as a chef, it's just incredibly exciting. It's a good time to be involved in that aspect of the world. And looking forward to another year.   Geoff Allix (1m 44s): We have had some changes over the last couple of years with the pandemic. It's become normalized. You know, I live in quite small town, but we still have a choice of restaurants that are plant based. And that certainly wouldn't have been the case five years ago.   Jack McNulty (2m 3s): Yeah, most definitely. I feel exactly the same way living in Switzerland, where it previously was very difficult to find anything remotely close to plant based. And now there's quite a few choices available. So, that's a good thing.   Geoff Allix (2m 22s): You are in the home of chocolate.   Jack McNulty (2m 26s): Chocolate, and cheese, and eggs. And yeah. Everything non-OMS.   Geoff Allix (2m 32s): So, to go through the questions then. Starting with eggs. Do you have any tips on making a tofu scramble? And the question is I've heard that they are simple to make, but I've never made one. But I'd love to hear your tips on making tofu scramble.   Jack McNulty (2m 55s): Yeah, well, I definitely have some tips. Like you, I make them fairly regularly myself. It's quite versatile, so you can do a number of different things with it. What I like to do, for the first thing I do is and I think it's really important for successful tofu scramble is beginning with the selecting the right kind of tofu, so that, you know, they can go from really firm tofu to the so called silken tofu. Very soft, almost custardy like. The one that works the best for tofu scramble, there's something in between. Something on the softer side, not a silken tofu but soft, where you can easily crumble it with your fingers.   Jack McNulty (3m 38s): And so, that's exactly how I started. I just get the tofu out of the package, drain it from all this liquid, crumble it into a bowl, and then I add in the other flavor ingredients right into a bowl and just sort of mix it all together with my fingers. So, what I use is, I tend to use a tablespoon of Dijon style mustard, I use a little bit of Turmeric. I'm careful with not using too much because I don't want the flavor there, but I want the color. It kind of adds to the whole impression of what you're trying to do. I add a little bit of ground cumin as well but just a little tiny bit.   Jack McNulty (4m 18s): I think it gives a nice background flavor and a good squeeze of lemon juice along with the seasoning, kala namak, a black salt. And a lot of people might be familiar with it already. But it has a sort of sulfur like flavor associated with it. Kind of reminds you of eggs certainly when you smell it, it does, and it works well within a tofu scramble. So, I get out my pan. I use a stainless-steel pan, but you can do this with nonstick as well, and make sure the pan is hot, not scorching hot. There's nothing in the pan, but just over medium heat.   Jack McNulty (5m 1s): Get it nice and hot. I add a bit of water, say a quarter cup of water, to the pan, it should immediately sizzle up. And then I add all the contents that were in the bowl with the tofu into the pan. And I just begin, I use a silicone sort of spatula, and I just sort of smash everything together as the water mixes in with the tofu. And I cook it over medium heat for about three to five minutes. Now, sometimes I add additional water as I go along. I don't want it dry. I want it a little bit more on the moist side. And that sort of starts to begin to break down and take on a look very much like scrambled eggs at that point.   Jack McNulty (5m 47s): I just remove it from the heat after that period of time. Now, you can add additional flavoring at this point. Nutritional yeast is something I usually go with and gives it a little bit of a cheesy flavor. But also, you could whip some spinach into it, have cherry tomatoes in there, maybe some sliced spring onions, things like this. You can just sort of let your imagination run free and create sort of a nice little dish. It looks very similar to scrambled eggs.   Geoff Allix (6m 20s): Yeah, I know very similar. I think the key for me was the kala namak, which wasn't the easiest thing to find. I did find it from a very large online retailer taking over the world. So, it is available if you search for it. And you know you've got the right stuff because it does smell of eggs.   Jack McNulty (6m 40s): Yeah.   Geoff Allix (6m 38s): And I, yeah, once -- and you're right. The turmeric, if you overdo it, it takes a turmeric flavor but actually you know scrambled eggs doesn't taste like turmeric it is just that yellow color.   Jack McNulty (6m 47s): Yeah.   Geoff Allix (6m 47s): And then really that's just a base and then you can think, “Okay, I'll add some mushrooms, or add some herbs as you would with any scrambled eggs.” One thing I would say actually is that friend like the scramble. They're not people with MS. But they don't really like scrambled eggs. And so, they do it without kala namak. And they like it, but you don't have to. We're trying to make it as similar as possible to scrambled eggs.   Jack McNulty (7m 11s): Yeah, yeah.   Geoff Allix (7m 12s): But actually, you could make it for months and some people think it's better than scrambled eggs because they're not really keen on the eggy flavor. And so, you don't need to. So, okay. Kala namak is a salt so you can use normal regular salt and then use different flavors, and actually make something that you may prefer. And I think once you've got that base and you can start messing about with say, "Okay, what about a bit more kala namak, bit less, or adding herbs? Or you know…”   Jack McNulty (7m 45s): Yeah. Adding curry for instance.   Geoff Allix (7m 50s): Yeah.   Jack McNulty (7m 50s): You know, there's a lot of different ways you can take it at this point. You can make it a little bit more Mexican, and then you have some breakfast tacos or breakfast burritos, things like that that would work really fine. I think the common mistake that most people make is they choose the tofu that's too hard. They don't use enough moisture as they're cooking the tofu until it gets a little bit rubbery if you don't use enough moisture and really break it down with the moisture and go a little bit too light on the seasoning. Tofu is like a sponge. It will take on a lot of flavor. And I think, you know, you shouldn't be afraid to season it well.   Geoff Allix (8m 34s): Okay, and I think, yeah, with a bit of toasted sourdough. Perfect. Perfect.   Jack McNulty (8m 43s): Exactly.   Geoff Allix (8m 44s): And then you can go all sorts of ways with it as well. Like there's recipes for making fake bacon, liquid smoke, and things like slices of aubergine.   Jack McNulty (8m 58s): Yeah.   Geoff Allix (8m 58s): And you can make a quick breakfast with tomatoes, mushrooms, tofu, sourdough. You know you can make it really healthy. And because a traditional English Breakfast is pretty much one of the unhealthiest meals you can probably eat once you get to the blood pudding,   Jack McNulty (9m 18s):   Geoff Allix (9m 20s): The sausages, fried bacon, fried eggs.   Jack McNulty (9m 25s): Yeah, that's right.   Geoff Allix (9m 25s): But you can make it really healthy, nutritious.   Jack McNulty (9m 31s): You can also have them you know, as a light lunch. Tofu scramble as a light lunch, even an early light dinner in the summer works fine. So, you know, you can experiment quite a lot with that technique and deliver some really powerfully flavorful food.   Geoff Allix (9m 53s): It kala namak. Is it K-A-L-A-N-A-M-A-K? Is that right?   Jack McNulty (9m 55s): That's correct.   Geoff Allix (9m 56s): Yeah, that's the thing to look for. You search for that. I'd say that's the key ingredient that tips it into something that tastes like egg.   Jack McNulty (10m 7s): Yeah, I'll make sure I throw a link on the show notes for that so people can just access it from the show notes and on the website.   Geoff Allix (10m 21s): Okay. And so, talking about eggs, how would you replace eggs in a cake recipe? Is there a simple direct substitution you can use for eggs and cakes?   Jack McNulty (10m 32s): Um, well, that's an interesting question. I think, let me just start with why I can't think of another ingredient with so many culinary uses as an egg, which is why there really is no single substitution in recipes for eggs. And I think a successful replacement for an egg whether it's in baking or any other kind of cooking, it requires a basic understanding of what role is that egg playing in the recipe? So, before answering that question, let's just review quickly what an egg does in terms of a recipe.   Jack McNulty (11m 15s): So, an egg will provide structure. So, the protein once heat is applied will start to coagulate. And it works very similar to gluten in that sense, so it gives anything a little bit of structure. And that's what you're looking for, which is a certain chewiness as well as providing structure, especially in high ratio, baked goods, ones that have a lot of sugar or fat, which tend to make the gluten very weak. An egg will strengthen that and bring it back into a little bit more of a structure and give it a little bit more bite. So, that's one thing an egg will do. Second thing is it actually works as a shortening as well, especially if you're just using the egg yolk, which is where all the fat is in an egg.   Jack McNulty (12m 5s): And that egg yolk, the fat in the egg yolk will shorten the gluten strands and make whatever you're baking a little bit softer or have a sort of a texture similar to a sponge cake and going in that sort of direction. Eggs also emulsify and bind fats and liquids together. So, think in terms of making some kind of custard or something like this. This is where an egg is very useful in certain types of cooking. Leavening, giving a baked good rise. So that's usually done through the egg white, but just a whipped egg will do the same sort of thing.   Jack McNulty (12m 47s): And it is basically just incorporating bubbles into the mix that expand when it's heated until you get that nice little rise. Eggs also provide moisture. Most of an egg is just water. I think it's around 65 to 70% of the whole egg is just water. And so, it's going to add a lot of moisture within a cake or other baked goods. Of course, flavor. We talked a little bit about that sulfur like flavor from the kala namak. That comes from cooked egg whites, whereas cooked egg yolks are going to give a sort of richness and that sort of smooth texture on the tongue.   Jack McNulty (13m 27s): It doesn't add a lot of flavor on the egg yolk part, but just more of a texture sort of thing. And then color and glazing. So, eggs are often used to give that sort of shiny look to any sort of bread or baked good, like a pie dough or something of that sense. So back to the original question about replacing eggs and a cake recipe. And I'm afraid the answer is ultimately, you know, what do you want the cake to be once it's baked? So, I'll give the Swiss answer, it depends.   Jack McNulty (14m 12s): It's not as simple as adding a fruit puree to replace the eggs, or using a flax egg, or using baking soda with an acidified nondairy milk or something of this nature. Each of these kinds of solutions contribute something different. So, it's moisture binding leavening. And so, I think ultimately, the answer is it's combining several techniques to achieve whatever it is you're trying to achieve or recreate in a recipe. And that may involve some experimentation, playing around with different formulas. But it's also fun. It's a great way to learn about ingredients, and how they work in a recipe.   Jack McNulty (14m 57s): So, I sort of encourage that. The key is understanding what the basic choices for each role are, which I'll include in the show notes so people can refer to that.   Geoff Allix (15m 6s): So on the OMS diet, egg whites are approved, aren't they? You can use egg whites?   Jack McNulty (15m 11s): That's right.   Geoff Allix (15m 12s): And the egg white sounds like it does quite a lot of the action. And the roles of an egg are a distinct thing. So, there's the egg white and the egg yolk.   Jack McNulty (15m 24s): That's right.   Geoff Allix (15m 25s): We're using the egg white. It can actually do a lot of that binding, but it's not going to do the shortening side of it.   Jack McNulty (15m 34s): That's right. There's no fat in an egg white. And that's why it's ultimately allowed on the OMS diet. There's some conflicting evidence out there in terms of, are there other things in the egg white, that might be harmful. But I think ultimately, the use of egg whites, depending on your view as to whether you want to use animal products at all. But ultimately, you know, using egg whites is fine in small amounts.   Geoff Allix (16m 11s): And so, the egg, is there something that would replace the egg yolk action, specifically?   Jack McNulty (16m 18s): Again, that would probably get a little bit more toward, what do you want to try to achieve? So, if we look at the structure of an egg yolk, basically, you're going to be looking at about 70% of it is water. So, I think, it's around, if I get my numbers correct, is around 12% is fat in an egg yolk. And so, a good amount of that is saturated fat as well. And then there are other things within the egg yolk to play an important role. So, it has lecithin in the egg yolk itself, which is an emulsifier.   Jack McNulty (17m 8s): And it also has minerals and salts and things like that in smaller percentages. So, it emulsifies, and it adds fat. It does two things. So, it's going to bind liquids and fats together, as well as create a texture, especially if it's mixed with some kind of wheat flour, that's going to be very soft and spongy like.   Geoff Allix (17m 28s): Okay, so if we are, in some situations going to use egg white, and we have an egg in the recipe. And we say, “Okay, well, we know that the egg white is doing the heavy lifting of what's required here.” So, how much egg white would you use to replace an egg? Would you just say, “Oh, well, that one egg white is all I need? Or would you double it or…?”   Jack McNulty (17m 60s): Yeah, it's not quite that easy. I think, if you go and look at especially a lot of food science books or cooking books and things like that, where this topic comes up, the consensus isn't around how many egg whites will replace one whole egg. So, if you wanted to do that substitution in a recipe, that's basically what you're looking at. However, you have to take into consideration a couple other factors. First of all, if you're just using just the egg white, you're not going to have the fat within the recipe. So, the ultimate texture of, let's say you're making a cake, and you're using just the egg white, it's going to be firmer than something that has the whole egg in it which will be softer.   Jack McNulty (18m 45s): So, it would be the difference between say, an angel food cake, if you're familiar with that, which is just egg white flour and sugar. It's relatively firm in its texture, quite light but firm versus something like a sponge cake, where it's going to be crumbly, and a little bit softer. And that's going to be using a whole egg in it. So that's the basic difference that's going to come up. So, if you wanted to recreate that sponge like texture, go ahead and use your two egg whites to one egg formula, but add about a teaspoon of fat, your choice, into the formula as well, per egg that you're replacing.   Jack McNulty (19m 34s): So, if you're using two egg whites to replace one egg, you're only going to need one teaspoon of either oil, or something like a cashew butter, or something like this. It's going to provide that fat that's going to help with creating that soft texture.   Geoff Allix (19m 48s): Okay, so it doesn't… so it's, the fact you're not using saturated fat won't cause a problem. But we do need to get some fats in there?   Jack McNulty (19m 54s): Exactly. Of course, you can choose to just eliminate the fat altogether, that's fine.   Geoff Allix (19m 57s): But that changes sort of...   Jack McNulty (19m 58s): But for those that want to do that, you can do that. But just understand the texture is going to be fundamentally a little bit different.   Geoff Allix (20m 8s): Okay, we had a question about egg replacer. So, Courtney from Portland, Oregon, wants to know if there's a healthy substitute for eggs such as Just Egg, which is the closest thing she's found to scrambled eggs, not having tried tofu scramble. But she's concerned about some of the ingredients in it. So, there's a lot of canola oil. And it's supposed to be cooked with a high temperature. So, any ideas or is there any egg replacement or egg substitutes that are out there that would work effectively?   Jack McNulty (20m 42s): Yeah, I saw that question as it came across. I'm not familiar with Just Egg. Just briefly familiar with some of them that are out there. Hasn't really come to my part of the world yet. But I'm sure it's going to invade the supermarket shelves at some point very soon, or something very similar. So, I had a look. I went into their website and had a quick little peek. So, it's mung bean based instead of soybean. It's made from mung beans. And it's sort of what you would expect from a food company on their website. Which means they do whatever possible to sort of hide the ingredients from you.   Jack McNulty (21m 28s): You have to dig quite a bit. There's a lot of fluff and marketing terminology on there, and a lot of claims on their website. So, all of those things are reason enough for me to be on my guard. And it's probably a good idea to then try and figure out what the ingredients are. So, I did find them eventually. And basically, it's a lot of stuff that is hard to pronounce. And I'm not sure exactly what they all are. But you can tell they've been sort of carefully constructed.   Jack McNulty (22m 8s): So, it's water mung bean protein isolate, which means that's a pretty processed version of the mung bean. It does have, they say, expeller pressed canola oil. So that's a nice way of saying that it's not necessarily a healthy canola oil. So, it's going to be something not good in that sense. And then a bunch of other flavoring, and lecithin, and salt, and sugars, and on and on it goes. So it's probably much better to refer to the beginning of our conversation and make your scrambled eggs with something like tofu and a few ingredients that you have a good control over.   Jack McNulty (22m 49s): I think the lesson here is a simple reminder that reading labels is absolutely necessary to avoid all the marketing hype, you know. And ultimately, a good reminder that we're 100% responsible for whatever we put in our body.   Geoff Allix (23m 6s): And tofu scramble is really not hard to make.   Jack McNulty (23m 10s): No.   Geoff Allix (23m 10s): That synthesis is easy.   Jack McNulty (23m 12s): Yeah, yeah.   Geoff Allix (23m 13s): Unless you get tofu that's too firm, as you mentioned, because that's really difficult to crumble. What if you got the right sort of tofu and you've sourced your kala namak from somewhere, then it's easy.   Jack McNulty (23m 21s): Exactly.   Geoff Allix (23m 21s): And there's a couple of other things that came up. So, one was custard. So, can you make an OMS friendly custard? Because that is… is very much egg and milk, in my opinion. I haven't had custard since following OMS. And I think that's, is that a global term? I mean, I think it's   Jack McNulty (23m 43s): Oh, I was just going to say. I think first thing we need to do is define the term.   Geoff Allix (23m 49s): Yeah. Okay. So in the UK custard would be a sweet thing you that would have as effectively a sweet sauce on a   Jack McNulty (23m 60s): No. And I think it has more to do with the actual texture. So, on one side of the world, you're going to define custard as something that's fat, something like a crème brûlée or a flan, or even within a quiche. Something like this where basically it's an egg and milk mixture that's been set. It's been cooked in the oven, and it comes to a firm or semi firm consistency. Custard in another part of the world, probably where they drive on an opposite of the world, it is going to mean more of a sauce that you're going to have with a dessert or cake.   Geoff Allix (24m 32s): Yeah, we have a custard tart, which would be what you were saying.   Jack McNulty (24m 39s): Exactly.   Geoff Allix (24m 39s): Is it pastel de nata or is that the right term? In Lisbon, they have, like a really famous custard tart.   Jack McNulty (24m 46s): I don't know. I've never been to Lisbon. But as it turns out, I'm going there in a couple of weeks. So, I'll get back to you on that.   Geoff Allix (24m 53s): Yeah, a separate subject, then you must get to Lisbon. It's amazing place. But you won't be able to have the pastel de nata which is very fantastic.   Jack McNulty (25m 1s): Yeah, exactly.   Geoff Allix (25m 2s): And so, yes. So, let's say, I mean, they're essentially the same thing though that the ingredients are really the same, so.   Jack McNulty (25m 10s): Yeah, kinda. It just depends on the amount of liquid that they use, and then how the heat is applied to it. So, let's talk about two of them. So, in the OMS world, you can recreate both. And so starting with the sauce first, more sauce-based, and that's going to be something like a crème anglaise.   Geoff Allix (25m 32s): Mm-hmm.   Jack McNulty (25m 33s): Which I think is the official sort of culinary term for that. Um, now that's mostly going to be, in the plant-based world that's mostly going to be made with cashew nuts. That's what you see the most. And so, it's really simple to do. It doesn't involve any cooking whatsoever. It just involves a high-speed blender, which is very useful, especially for the OMS lifestyle. So, you're just taking soaked cashew nuts, and you're putting them in the blender with a liquid. So, it can be water, it can be some kind of nondairy milk, it can be soya yogurt, or something like that. But that's basically it along with some flavoring. So, I always flavor with a little bit of vanilla, and then some kind of sweetener, if you wish, if it wants to be a sweet sauce in the end.   Jack McNulty (26m 18s): You can use anything from sugar to some kind of syrup like maple syrup, or agave syrup, or something of this nature. And basically, it's just a matter of blending it all up. And you adjust the consistency with the amount of liquid that you're putting into the blender. It should go around nice and smooth. In the end, it should be anywhere from a really thick kind of cream to something a little bit runnier that you might want to have on the dessert plate. So, it's fantastic with cakes, pies. I like having it with strudel coming from this part of the world. It's a really amazing way to do it.   Jack McNulty (26m 58s): A set custard, on the other hand is a little bit of a different ballgame. And so that's going to be depending on what you want to actually set, and how you want to do it, and what other ingredients are in there. And so, it's a little bit like the cake discussion that we had earlier, you kind of have to play around a little bit with the various proportions or ingredients that you're doing. So, my favorite, I use a combination. I like using a soft silken tofu at this point. Now, this is the kind that's very soft, the tofu.   Jack McNulty (27m 39s): That's going to add quite a lot of protein to the mix. And with that, I'm going to sometimes use a flour, or some starch base. Now, I use a lot commercially available egg replacers. But I'm pretty careful about those and I read the ingredients. Most egg replacers on the market, commercially available powdered egg replacers are basically going to be a mixture of starches. And that's really all they are. And sometimes they have a little bit of baking powder in them. Sometimes they have a little bit of turmeric in it to give it a little bit of color. And basically, you're just taking that starch and you're mixing it with a liquid, letting it sit for about five minutes, and then mixing it together with the silken tofu.   Jack McNulty (28m 24s): And that kind of gets you really close to a blended egg. And what's interesting is when you put that into an oven and combine it with other ingredients, it's going to set up like a custard. So, I have different ratios depending on what I'm doing. So, making something like a quiche. I'm going to use quite a bit more silken tofu. So, I use about 12 ounces or around 350 grams. I use a tablespoon of egg replacer. I do use a little bit of flour in that mix, and I add some starch along with some soya milk just to balance the consistency of it.   Jack McNulty (29m 6s): And that's it. And I mix it with my vegetables and whatnot, put it in the pie shell and bake it in the oven. If I'm doing something that's going to have a starchier ingredient consistency, something like a Spanish tortilla. For those that aren't familiar with that, that's basically just potatoes that have been set with some kind of custard. And so, in this particular case, I'm using less of the silken tofu, a little bit more of starch. And I'm just using corn starch in this case, and a little bit of soy milk. And of course, I flavor it also, a little bit with the kala namak, like we've discussed earlier.   Jack McNulty (29m 48s): And that binds together with the starchiness and the proteins within the potatoes to create a really nice tight consistency that's very, very similar to a tortilla that's made with a normal egg. I'll be sure to include a link where you can get free access to a recipe on that in the show notes.   Geoff Allix (30m 9s): Are you using something?   Jack McNulty (30m 10s): On the dessert side, just real quick. On the dessert side, if you're using something you mentioned, like a rhubarb custard earlier, that provides, or like creates a different sort of problem because rhubarb is highly acidic. And acids tend to be a problem with starch when you're setting them. And this is why you don't want to use something like a corn starch, or a wheat starch or something of this nature. Tapioca starch in this particular case works the best in an acidic environment. And so, I'm combining the tapioca starch with the silken tofu.   Jack McNulty (30m 52s): And that sets really nice. And I do that exact same method in creating something like a lemon curd. So, it's possible to create all of these various delicious desserts, custard base using various techniques.   Geoff Allix (31m 3s): And on a slightly different note, could you tell us a bit about aquafaba? So, what it is? And how you would use it?   Jack McNulty (31m 12s): Sure. aquafaba, for those that don't know, it's basically just a leftover liquid from mostly cooking chickpeas. So, you can do it with other beans, but it's mostly used with chickpeas. So, there's two ways to get it. Either cook your own chickpeas and save the liquid and reduce it down to the right consistency is a little bit more complicated. Or you just simply get a can of chickpeas from your supermarket. Make sure it's not heavily salted, and basically just drain it but use that liquid and that should be fine. Beginners, if you're not familiar with using aquafaba, that's the place to start.   Jack McNulty (31m 55s): Just go get a can of chickpeas and go from there. So aquafaba is used in a lot of ways. You can use it basically as a liquid because the protein structure is very similar to egg white. It will also work as a binder when you're using it in a recipe. And so, you can make things sort of like a vegan mayonnaise. So, it's going to bind and emulsify similar to egg whites in combining the oil that you're going to use as well as the aquafaba and create that sort of familiar egg, or egg-based vegan mayonnaise.   Jack McNulty (32m 36s): So, you can also whip it into peaks, soft peaks, basically. And once you do that, then you can fold it into batter to make a lighter type of batter such as pancakes or even in cakes. I've done it also in cakes, and that sort of thing. Once you whip it in, it will collapse a little bit, that's natural with aquafaba. But it does add a lot more air to whatever you're particularly baking or cooking. Or you can whip it into a stiff peak and actually make merengues from it. Have you ever tried that, Geoff?   Geoff Allix (33m 6s): With aquafaba? No.   Jack McNulty (33m 7s): Yeah. It's really fascinating. The merengues are almost identical to an egg white based merengue. And as it turns out, they keep quite long.   Geoff Allix (33m 15s): I mean, I still use egg whites. So, I would tend to agree, you know.   Jack McNulty (33m 18s): Yeah.   Geoff Allix (33m 19s): Yeah, I'm become a bit of an expert separating eggs out using –   Jack McNulty (33m 21s): Yeah. What do you do, just out of curiosity? What do you do with   Geoff Allix (33m 30s): I use two halves of the shell. It comes with its own tool to do it. So, I just cracked the egg and then transfer backwards and forwards from the two halves of the shell. Each time you transfer a bit more egg white, drops down, and you keep the egg yolk, and then ultimately just throw away the egg yolk and the shell.   Jack McNulty (33m 47s): Yeah.   Geoff Allix (33m 48s): And leave. And then occasionally, you make a mistake, and you cut the egg yolk when you're doing that and have to start again.   Jack McNulty (33m 58s): Yeah.   Geoff Allix (33m 59s): Very straightforward.   Jack McNulty (33m 60s): The thing with egg and aquafaba. The common mistake that people make is they try to whip up either by hand or they don't whip it long enough. So, it takes a little longer to whip it up as opposed to an egg white. And you want to start the aquafaba without anything else. So typically, with egg white, you know a little bit of salt kind of helps strengthen an egg white and when you're whipping it up, and sometimes cream of tartar is an ingredient that goes in and just gives a little bit of acid that sort of helps create a strong sort of meringue with egg whites.   Jack McNulty (34m 49s): You don't want to do that with aquafaba. You can add those ingredients after it's formed a sort of soft or medium soft peak. And otherwise at the beginning, you're just going to be fruitlessly, whipping, and whipping going, “What is this about all this aquafaba?” But interestingly, it doesn't have any real bean flavor when you cook it which is really fascinating.   Geoff Allix (35m 18s): So on to chocolate. So, a lot of people have chocolate cravings and looking for OMS friendly ways to satisfy their chocolate craving. So, I mean the chocolate is sort of many things. There's not a problem with the actual cacao part of the chocolate. It's the fats, isn't it, like in the cocoa solids that is the issue.   Jack McNulty (35m 38s): Yeah.   Geoff Allix (35m 39s): So, do you have any recommendations to satisfy a chocolate craving and following the OMS diet?   Jack McNulty (35m 48s): Sure, yeah, cravings are, you know, that's a difficult junction in anybody going through a lifestyle change. Cravings for cheese or chocolate or any other kind of snack, it's not easy to eliminate. Those are really just about changing your behavior, because they usually involve some kind of trigger. So, with chocolate, it's often a reward of some kind. Maybe you've gone through a lot of stress, and you're rewarding yourself that day for saying, “Oh, I made it through the day. I'm going to have a bite of chocolate or something like that.” It's comforting. But it's also potentially quite harmful to do that.   Jack McNulty (36m 27s): So, with chocolate, cacao powder or cocoa powder, however you want to go with the term there, is the most obvious substitution because it is in essence chocolate at its core. It just doesn't have the majority of the fat that's left in it. And so, that's the best way. And probably the easiest way to sort of transition is to just make things with cacao instead of melted chocolate. Another thing is that people tend to go with chocolate bars or something like that. So, there are alternatives, you know. I've heard people say, “I like to have a naked bar instead of a chocolate bar, or some kind of energy bar, or something like this that has a little cacao in it with dates, or prunes, or any of a number of different ways.” So, there are things that you can do.   Jack McNulty (37m 28s): I think, interestingly, once you've been on the lifestyle bandwagon for a while, as it were, that these things become less and less influential in your life. You just tend to not necessarily fall to the cravings any longer, you know. You just kind of move on from it a little bit. Or you figured out other ways to satisfy a sweet tooth. For me, I'm an admitted sweet tooth person. But I've noticed that over the years, that's waned considerably. I don't really have the need to just have a lot of sweet things. In fact, now, when I do have something, it's just almost overwhelmingly sweet and I don't appreciate it any longer. I'd rather have something else.   Jack McNulty (38m 8s): Give me a bite a carrot instead of a chocolate at that.   Geoff Allix (38m 13s): but I think the same with cheese, I think I'm just saying in the UK, I know what I like. And I like what I know that you you're just familiar with foods. And once you change your diet, it doesn't take very long, and I don't have any cravings for cheese now. And similarly, chocolate.   Jack McNulty (38m 37s): Yeah.   Geoff Allix (38m 37s): I mean, I have cacao powder in the cupboard. I rarely use it. And I think there's a few related questions, actually. But there's a mention of difference between cocoa powder and cacao powder. We've definitely covered this in a previous episode.   Jack McNulty (38m 54s): Yeah, yeah, just a real quick answer on that. There is no difference. They're identical.   Geoff Allix (39m 5s): Yeah.   Jack McNulty (39m 5s): The one thing that you should know about the two is that when, well not the two, but they are the same. But in terms of baking, there is something to know about cocoa powder. And the major differences are that there's the Dutch process, which is mostly European cocoa powder versus non-Dutch process. And that does have a bearing on how you bake. Now, Dutch process means that cocoa has been treated with an alkali. So, it's darker, it's smoother, it dissolves quicker in liquids. Whereas a natural cocoa is somewhat acidic. So, in baking, what that means is, the leavener of choice is going to be different.   Jack McNulty (39m 47s): So, with something that's non-Dutch, you can get away with just using baking powder. Versus… I'm sorry, with a non-Dutch you can use baking soda, which reacts with the acid, the natural acid in cocoa. Whereas, with a Dutch process, you're not going to have that acidic quality or you're going to need something like a baking powder that doesn't necessarily need acid in the recipe to react. And so that's going to be your big differences deciding which one to go with there.   Geoff Allix (40m 19s): And there's a question from Fran in New Zealand, about cacao nibs. Are they a fine to use?   Jack McNulty (40m 33s): Well, yeah, cacao nibs are basically going to be the shelled portion of the cacao bean that's been harvested. Most cacao nibs are going to be roasted. So, it's very unusual to find an unroasted cacao nib. If you can, that's the best to get. But on the other side of the coin, that's going to be the most difficult to eat because it will be very astringent. It won't taste very good. But it's going to have all the nice health qualities of a lot of flavonoid molds in it and all of the antioxidant properties.   Jack McNulty (41m 13s): As soon as you roast it and start processing that bean, those things are going to start going away. And so, a cacao nib or cocoa nib, however you want to pronounce it is probably fine on the OMS diet in smaller amounts. And the thing to consider is, it still has all the fat in it from the cocoa bean, right? And so the cocoa bean, or cacao bean is going to be about 50% fat, which is a considerable amount and about half of that fat is going to be saturated. So even if you're talking about, you know, 25 grams of cacao nibs sprinkled on your muesli or something, is that you're getting about 12-13 grams of fat in that case in about six or seven grams of saturated fat.   Jack McNulty (42m 4s): So, it may seem like, oh, that's something that's quite healthy for you. But on the other hand, just be aware, there's still quite a lot of fat in that. Taken in smaller portions and eaten occasionally is probably fine on the OMS diet.   Geoff Allix (42m 22s): And I think you've mentioned about chocolate substitutions. I mean, you mentioned naked bars. And there are quite a wide range of similar bars. And is it just a matter of checking ingredients or saturated fat levels?   Jack McNulty (42m 40s): Yeah, it is. One thing that people often turn to is carob. So carob is basically the powder form of Locust bean gum. It's a kind of route, and it's going around the Mediterranean. It's sweeter than cacao and doesn't have all the same properties as heavy caffeine, for instance. It's not going to have this much in terms of antioxidants and all those other things that you might have in cacao powder. It will be high in fiber, high in protein as well. And when used in baking and just substituted in identical amounts with cacao powder, you can get something that's reasonably close and for some people that works, it's something different to try.   Geoff Allix (43m 30s): And as a final question, the new OMS book, The Overcoming Multiple Sclerosis Handbook, was recently released. And we actually had an episode with the co-editors Professor George Jelinek and Associate Professor Sandra Neate. But there's lots of contributors to the OMS Handbook and contributing editors, and you are one of them. So, could you tell us a bit about the project and your part in it?   Jack McNulty (44m 2s): Well, yeah, thanks Geoff for bringing that up. It was an incredible experience and honor to work on this important project, and especially with so many knowledgeable professionals worldwide. It's an amazing book. And in my mind, I don't think there's any doubt it offers fabulous advice to anyone with MS or living with someone who has MS. But I also think it's more than just another book about MS. It's a book about how to change existing lifestyles and reap the inevitable benefits that come from healthy lifestyle changes. These experts in various fields from meditation to, well, I can say cooking, if you will, but also on vitamin D and exercise, and on and on.   Jack McNulty (44m 54s): It does really contribute an amazing amount of information and provide a lot of guidance as well as hope for people. I was almost speechless when I got to go through the book and start reading some of the chapters. It's fantastic.   Geoff Allix (45m 9s): Brilliant. With that, I'd like to thank you very much for your contribution today talking about egg and chocolate replacements. And I'm certain there's many people out there who are going to be happily baking, and certainly making breakfast with a scrambled tofu using the information from this episode. And we look forward to welcoming you back in May for the next episode of Ask Jack. And we'd be very interested if you've got any questions for Ask Jack, you can submit them to podcast@overcomingms.org. So if you have any cooking questions, we would be very happy to receive them.   Geoff Allix (45m 49s): And until then, happy OMS cooking and eating. And thank you very much, Jack.   Jack McNulty (45m 54s): Thanks, Geoff. It was a brilliant conversation. Remember, be sure to check the OMS website to get the show notes from this podcast. And I'll make sure to include links for more in-depth understanding of these topics, as well as a few recipe ideas. I look forward to seeing you again in May for our next episode. Get those questions in, as soon as possible.   Geoff Allix (46m 17s): Thanks for listening to this episode of Ask Jack. Please check out this episode's show notes at www.overcomingms.org/podcast where you'll find all sorts of useful links and bonus information. If you'd like to submit a question for a future episode of Ask Jack, please email us at podcast@overcomingms.org. You can also subscribe to Living Well MS on your favorite podcast platform, so you never miss an episode of any of our podcasts. Ask Jack is kindly supported by a grant from the Happy Charitable Trust. If you'd like to support the Overcoming MS charity and help keep our podcast advertising free, you can donate online at www.overcomingms.org/donate.   Geoff Allix (47m 3s): To learn more about Overcoming MS and its array of free content and programs including webinars, recipes, exercise guides, OMS Circles, our global network of community support groups and more, please visit our website at www.overcomingms.org. While you're there, don't forget to register for our monthly e-newsletter so you can stay informed about the podcast and other news and updates from Overcoming MS. Thanks again for tuning in and see you next time. The Living Well with MS family of podcasts is for private noncommercial use and exists to educate and inspire our community of listeners. We do not offer medical advice. For medical advice, please contact your doctor or other licensed healthcare professional. Our guests are carefully selected, but all opinions expressed are solely their own and do not necessarily reflect the views or opinions of the Overcoming MS charity, its affiliates, or staff.

READERS - You alright babes?! For the first time in Shade Table herstory, we're getting international and trans-Atlantic, and bringing you a special show within a show! (Do you want to play?!) American Kyle is joined by two British Kyles, the lovely Hollie Charles and Michael Kenny! (The only British lot we know are the ones with multiple first names, sue us.) On the first of this special six part series, we spill the English Breakfast as we discuss queens with diminishing returns, great gowns beautiful gowns, cherry-picking Ru, the plethora of Spice Girls merch we grew up surrounded by, and the debut episode of Drag Race UK vs The World (or the MUCH BETTA title of International All Stars). When life gives you lemons...

We make history sexy again! Vielleicht sagen euch die blauen Plaketten nichts - doch genau dann (und auch sonst) solltet ihr diese Folge hören. Die Gedenktafeln, die an vielen Londoner Häusern zu sehen sind, zeigen, wo wichtige Persönlichkeiten der Geschichte gewohnt oder wichtige Dinge entschieden, entwickelt oder gedichtet haben. Und trotzdem gibt es einige Kontroversen: Was macht man mit Menschen, die die Geschichte geprägt aber zum Beispiel rassistisch oder sexistisch gehandelt haben? Genau damit hat sich English Heritage jetzt auseinandergesetzt und zumindest erstmal einen Mittelweg gefunden. Wir sprechen in dieser Folge mit Historiker Howard Spencer über die Blue Plaques und ihre Entwicklung. Coverbild: Scott Coller Social Media: Luisa Delling Overvoices: Max Tenschert

This week's episode is undoubtably the wildest one to date. The Fellas go through what can only be described as fever dream like tangents where they flex their improv class skills (Shout out Sensei). Things almost get back on track with our community hot takes and we debut a new ultra-high-quality outro. Stick around to the end of this one because you're not going to want to miss a second of it!

Superstar Nancy Pearl relieves guilt, shares her reading wisdom and touts cake with Mayo all within a tidy hour of conversation with host Peter Schrappen Did you know Nancy's action figure has outsold Jesus? Step inside the Joy of Life Podcast to hear what makes her a celebrity librarian and wise soul. Stick around after we say our good-byes for a bonus outtake, which is a first for Joy listeners. Much to behold. Grab a chair, make some English Breakfast tea (just like Nancy) and get comfy as she delights us with her straight talk and no nonsense takes.

Rob & Nelson travel through the 1965 album, "Rubber Soul" by The Beatles. We find out who everyone's favorite Beatle is and why it SHOULDN'T be John. Chef Angel makes his first appearance. Fair Warning: Nelson loses his shit this episode. MERCH: https://gastral-travelin.creator-spring.com GASTRAL VIBEZ PLAYLIST Follow us on socials HOST: @nellynutbuster CULINARY GENIUS: @chef.in.high.def ON-AIR PRODUCER: @randy_byard EXECUTIVE PRODUCER: @lilrobbyvince --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We all know that tea came from China, but did you know that is why English Breakfast was invented?Learn about the history of the and how Organic Grand Keemun influenced one of my most popular teas on the planet.To order Organic Grand Keemun: https://sippingstreams.com/products/organicgrandkeemun?variant=32781560807510If you interested in learning more about tea in-depth with all material provided, check out our 3 online courses:https://sippingstreams.com/collections/tea-classes/products/sippingstreamsuniversi-teaAnd to find more resources on tea, subscribe and follow us on these social media platforms:Youtube Channel: https://www.youtube.com/channel/UCk3AQ4ivFielwacIEF_-cOw?sub_confirmation=1Facebook: www.facebook.com/sippingstreamsInstagram: www.instagram.com/sippingstreamsTwitter: www.twitter.com/sippingstreamsPinterest: https://www.pinterest.com/sippingstreams