Podcasts about Fennel

Föstudagsgesturinn okkar að þessu sinni var Hildur Vala Einarsdóttir tónlistarkona. Það er óhætt að segja að henni hafi skotið skyndilega upp á íslenska stjörnuhimininn árið 2005 í annari þáttaröð af söngvakeppninni Idol-stjörnuleit, en hún sigraði þá keppni 23 ára að aldri. En síðan eru liðin mörg ár og í dag sinnir Hildur Vala söngkennslu við Tónlistarskóla FÍH, sinnir eigin tónsmíðum og syngur víða á tónleikum. Við forum með Hildi Völu aftur í tímann og forvitnuðumst um hennar rætur og hvernig tónlistin kom til hennar og svo fórum við á handahlaupum til dagsins í dag. Í matarspjalli dagsins töluðum við svo um grænmeti sem janvel einhverjir forðast, rósakál og fennel. Rósakálið hefur þó komið sterkt inn síðustu ár eftir parað við beikon. En hvað dettur okkur í hug þegar fennel berst í tal? Sigurlaug Margrét var með þóttafullan svip því hún er talsvert andsnúin annarri tegundinni. Rósakáli þá eða Fennel? Það kemur í ljós matarspjalli dagsins. Tónlist í þættinum í dag: Betri tíð / Hildur Vala Einarsdóttir (Valgeir Guðjónsson og Þórður Árnason) Oddaflug / Hildur Vala Einarsdóttir (Hildur Vala Einarsdóttir) For once in my life / Stevie Wonder (Ron Miller & Orlando Murden) UMSJÓN GUÐRÚN GUNNARSDÓTTIR OG GUNNAR HANSSON

Nick and Angela welcome a British actress to Dish HQ. Born in London to South Indian parents, Simone Ashley packed her bags at 16 and moved to Los Angeles to pursue her dream to model and act. She landed her first big role in Sex Education in 2019, before becoming a global superstar as Kate Sharma in Bridgerton. Simone played Ariel's sister in Disney's The Little Mermaid in 2023 and, later this year, will star in the hugely anticipated film F1. Simone is here to celebrate the release of her new rom-com, Picture This. Nick mixes a negroni for Simone while Angela prepares a fennel, potato & gruyère gratin with charcuterie. The experts at Waitrose pair this with a Dourthe Roqueblanche sauvignon blanc.  A self-confessed foodie, Simone chats about her special relationship with gruyère cheese, her mother's incredible South Indian curries and her passion for lime pickle. She also talks tattoos, and what her family made of her working with Brad Pitt. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes. Angela's semifreddo is her own recipe; find inspiration for other delicious semifreddo ideas here A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode Notes Whoops! Your old friend Fennel got lost in the woods! CAST Ray O'Hare as Food Cart Proprietor Our music is composed by Trace Callahan. Our cover art is by Orion Ibert. Content Warnings: (Accidental) Drug use Animal death Transcript available at: https://docs.google.com/document/d/1WKw0fFqhMfuMZmOqwXGf4H4q8Dy3TIGFN6cJ5DiQk7g/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Whether you experience digestive discomfort, or just want to maximize your digestive potential and nutrient absorption, there is one amazing formula that covers all the bases. On this episode of Vitality Radio, Jared re-introduces his favorite product, Back On Tract, with a new and improved formulation that makes it an even bigger powerhouse than it was before. Back On Tract is designed as a comprehensive support for digestive health by combining digestive enzymes, probiotics, and system soothing herbs. Jared explains how these elements work together to enhance nutrient absorption, reduce digestive discomfort, and support overall gut health. The episode is rich with insights into the science behind digestive health and the benefits of the specific ingredients in the Back On Tract formula.Products:Back On TractAdditional Information:#341: Your Digestive Health Supplement User's Guide. From IBS to Acid Reflux - Learn How to Balance Your Gut Health With Natural Products.Visit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Jonny boy is back and he brought Malort.... things happened.... HOMEWORK ASSIGNED: Jon Chavez - Gone Glimmering Hop Along - Get Disowned Dennis Cannibal Ferox - Rituales De Transmutation Lady Gaza - S/T 2024 Tommy Nate Bargatze - Your Friend Think I Care - Mongrel

Clary Sage is in the Clary Calm Blend which is known as the "Monthly Blend for Women". The other essential oil ingredients are Lavender, Bergamot, Roman Chamomile, Ylang Ylang, Cedarwood, Geranium, Fennel, Carrot Seed, Palmarosa and Vitex. Whether applied topically (try the ankle as Meg mentions which is the female reproduction reflexology point) or a few drops to relax with in the bath, this one can be used daily to help balance you through the month. To learn more about or purchase Clary Calm and/or Clary Sage, click here: https://doterra.me/TCx1kS Link to Reference Book Matchmaker: ⁠⁠⁠⁠⁠https://balanceredeemed.myflodesk.com/ezcw54ppia⁠⁠⁠⁠⁠ To learn more about the podcast, check out the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.bottlepopppinpodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To learn more about Heather Skold, check out ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.jugglingsimplicity.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To learn more about Meg Fittsgill, check out ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.balanceredeemed.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

A FENNELLY CROUTON CELEBRATIONBecause we all know Yumi won't ever, ever leave her crouton era. Here's another use for them and one that we can combine with one of Simon's loves – raw fennel. It's zippy with acidity, fresh with crunchy anisey fennel and the perfect foil to serve next to a roast chicken, something meaty on the barbecue or a nice piece of poached salmon. If you're making the croutons from scratch then toast the nuts in the oven on a tray at 200C with them instead of in a dry pan. Toast ½ cup walnuts or pecans in a dry frying pan until golden brown on all sides. (5–8 mins). Let cool, then coarsely chop nuts.Combine 3 Tbsp. sherry vinegar or red wine vinegar, 1 garlic clove, finely grated, and ¼ tsp. Crushed Turkish red pepper or chilli flakes in a medium bowl. Leave for 10 minutes for the garlic to mellow and flavour the vinegar, then whisk in 3 tbsp olive oil. Add croutons (3 large handfuls) and chopped nuts. Season with salt and toss to coat and let croutons soften slightly; set aside.Remove stalks and fronds from 2 fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with ¾ cup torn fresh mint leaves. Zest ½ lemon over fennel, then squeeze in the juice. Add the croutons and nuts and toss to combine. Shave over a nice generous amount of parmesan and serve up. Hosted on Acast. See acast.com/privacy for more information.

We're having fun with fennel, talking family suppers, and so much more on this episode of Big Blend Radio's COOKING WITH RUTH Podcast with Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”  Check out Ruth's Roasted Fennel Bulbs Recipe, here: https://blendradioandtv.com/listing/roasted-fennel-bulbs/  Learn more about Ruth Milstein here: https://www.ruthmilstein.com/  Listen to Big Blend Radio's 3rd Sunday "Cooking with Ruth" podcasts here: https://tinyurl.com/yr9jp58n  This episode is also featured on our Big Blend Radio "Eat, Drink & Be Merry" Channel. Check out our Big Blend Radio Network of podcasts here: https://www.podbean.com/podcast-network/bigblendradionetwork 

Episode Notes Your old friend Fennel recounts his visit to the college town of Velsum. CAST Ray O'Hare as Food Cart Proprietor Our music is composed by Trace Callahan. Our cover art is by Orion Ibert. Content Warnings: Transcript available at: https://docs.google.com/document/d/18gi6vnZiQyGBo8MA9jcb_Jah__P3gyAT258ur8um59Q/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Our barbecued chicken is one of the first dishes to disappear at lunchtime when customers pour through the doors. It is delicious and different-the fennel seeds set it apart. 

The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you'd like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you'll honor the flame within.What am I reading?Winter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What's playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What's for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yule-traditionsSupport the show

As we wrap up Season 3, we want to express our heartfelt gratitude to our loyal community, the incredible guests who enriched our discussions, and above all, the Mommas who unite us each week as we reflect, reminisce, and remember all they did for us. In this season finale, we are thrilled to welcome two sisters whose life work is a direct reflection of their mother's influence in the kitchen: Sarah Fennel, founder of Broma Bakery and bestselling cookbook author, and her multi-talented sister, Rebecca, founder of Wild Fennel Florals and social media consultant. Together, share a delightful mix of hilarious, mildly inappropriate, and deeply heartfelt stories about their beloved Momma Katherine. Sarah and Rebecca, who developed a strong bond early on following their parents' divorce during their elementary school years, share how they were each other's constants as they navigated their new family dynamics. Their incredible Momma Katherine, a caretaker to all, quickly adjusted to life as a single mom, providing unwavering emotional love and support, all while teaching her daughters the importance of compassion for others. Even when finances were tight, Mama Katherine would “give the shirt off her back” to those in need—even if it meant sacrificing her own lunch budget! From bell pepper drama to the infamous "rug incident", the sisters recount laugh-out-loud memories of their childhood and teenage escapades. Momma Katherine's constant baking filled their home with the comforting aroma of fresh cookies and cakes, instilling in Sarah and Rebecca not only a love for sweets but also a passion for sharing homemade treats. This early exposure to the world of baking laid the foundation for their successful careers centered around the artistry of food. Join us for this warm and entertaining episode as they reflect on the sacrifices of their remarkable mom, who created a loving home bursting with warmth, freshly baked goodies, and resilience. This finale not only honors their journey but also pays tribute to all the moms out there who inspire us every day. Everything Sarah & Rebecca: Sarah on Instagram: @bromabakery Sarah's Website: Broma Bakery Sarah's Cookbook: Sweet Tooth Rebecca on Instagram: @rebecca_fennel Rebecca's Flowers Designs: Wild Fennel What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

Episode Notes Your old friend Fennel tells you about his unusual encounter in the rundown town of Dungemmy. CAST Ray O'Hare as Food Cart Proprietor Our music is composed by Trace Callahan. Our cover art is by Orion Ibert. Content Warnings: Transcript available at: https://docs.google.com/document/d/1nvTw4wvwC9Ty85IA8wbCJGtb5fjAZ35Ee6gURtCIpoc/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Yams and fennel are not often combined. Each is, however, a traditional fall vegetable. Here we roast them, combine them, and suggest you serve them with another fall tradition, specifically, our Spicy Marinated Roasted Turkey Breast. You will be surprised at just how compatible the flavors and textures are. In addition, the vegetables can be readied and even roasted in advance-a big plus when it comes to holiday menus.

This is a fabulous salad, with all kinds of different textures, flavors, and colors. It warrants pointing out that it goes beautifully with the orange-marinated salmon we suggest below. From a purely practical point of view, if you do decide to pair them, you can use the grill to cook both. Add another dish, a grain or bean salad, and you have a very appealing menu for an al fresco dinner for family or friends.

Fennel is crisp when raw and tastes of licorice. When roasted, it mellows in flavor but maintains a nice firmness, which is complemented here with just a simple dusting of Parmigiano. The key to preventing Parimigiano from drying out in the refrigerator? Don't buy too large a piece: The smaller the chunk, the faster it is used, the fresher it stays.

Can you get all the protein necessary with a plant based diet or is animal protein the best? This is a question that we get in the community, so this week we brought on bariatric registered dietitian and obesity specialist, Jeannie Boyer. Jeannie is super involved in our BariNation Membership, and is such a delight. We discuss why a variety in protein is so important, and what the difference is between plant and animal proteins. Jeannie explains how to ensure you are getting the right protein and what to look for in a supplement. Tune in, and don't forget to join us in the BariNation Membership Community or become a Patreon Supporter, where we continue all of our conversations with bonus episodes!  Exciting news for bariatric beginners: every Wednesday in November, Natalie is leading a beginner bariatrics meetup where those who just had surgery, are entering the bariatric realm, or are getting started with their pre-op can come and learn what the journey may look like. Natalie will be sharing some great tips, and success stories to help you ease your mind.  IN THIS EPISODE: [2:25] Is there a difference or is there a quality difference between animal vs. plant protein?  [5:25] Why is variety in protein so important? [6:59] What is a good protein supplement and how should they be used?  [10:17] How can BariNation Members utilize Jeannie?  [12:31] What should people look for with their protein sources to ensure they are meeting their bariatric guidelines?  [13:38] If you are interested in learning more about this topic, head over to Patreon to join us for Jeannie's bonus episode!  KEY TAKEAWAYS: The difference between plant and animal protein is how efficiently our bodies can absorb all of the nutrients in them and how complete the amino acid profile is.  Your body isn't designed to do protein shakes and liquid protein for life, as your body continues to heal, the goal is to get nutritional needs from whole foods.  Variety in your diet is going to serve you the best!  RESOURCES: BariNation Website  Join the BariNation Membership community meetups to support you on your journey with obesity treatment - https://barination.com/pages/join-our-community Want to see bonus content? Head over to Patreon to get more and to support the podcast for as low as $5 per month! https://www.patreon.com/BariNationPodcast  GUEST RESOURCES: Jeannie's Website  Jeannie's Instagram  BIOGRAPHY: Jeannie Boyer is a registered dietitian, board certified specialist in obesity and weight management and a certified provider of Emotional Brain Training.  Jeannie became a dietitian because she loves food and specialized in bariatrics because she loves people. She has been working in bariatrics for over 20 years across the US and world with people just beginning to think about surgery to folks who had surgery decades ago. She is happiest outside, preferably among mountains, or in the kitchen among a pile of cookbooks. I have a goofy little family and a 75 pound lap-lab named Fennel. ABOUT: If the BariNation podcast helps power your bariatric journey, become a monthly podcast supporter and help us produce the show! Visit www.barinationpodcast.com and help us support people treating the disease of obesity with humor, humility, and honesty. About BariNation: BariNation is a bariatric educational organization on a mission to empower patients to access and utilize the tools, resources, and education needed to find and maintain personal wellness. We connect patients with the support they need, when and where they need it. BariNation produces an award-winning weekly podcast distributed on all major podcast and video platforms and hosts a support membership community that teams up with credentialed and licensed bariatric experts and clinicians. BariNation - Website BariNation - Podcast --- Support this podcast: https://podcasters.spotify.com/pod/show/barination/support

Episode Notes Your old friend Fennel recounts the ups and downs of fine dining in a fishy state. CAST Ray O'Hare as Food Cart Propietor Our music is composed by Trace Callahan. Our cover art is by Orion Ibert. Content Warnings: None Transcript available at: https://docs.google.com/document/d/1A1xGJwnlbJKTT6i-o7ZBM4lzndQBM17dXgrNdp3l_Ns/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Today's recipe is How To Cut And Roast Fennel.Here are the links to some of the items I talked about in this episode: #adChef's KnifeCutting BoardMixing BowlBaking SheetSilicone Baking MatFennel SaladIG: @COOKtheSTORYTT:  @COOKtheSTORYFB: @COOKtheSTORYAll New Chicken CookbookThis episode was also published in February, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

This is a marvelous soup chunky, thick, rich reduction of tomatoes, lightened with a big splash of heavy cream just at serving. Use local or homegrown tomatoes in the summer and well-drained canned San Marzano tomatoes when really good tomatoes are no longer available. A bowl of this with country-style bread, and you have a treat in store. 

Episode 210  Sponsored by: River Road Family Vineyards and Winery Today, we were joined by Ed Morris, the winemaker at River Road Family Vineyards & Winery! He shared insights into his innovative oak program, deepening our understanding of the winemaking process and how it harmonizes with nature. We also explored the Blue Bin product line, wines in 100% recycled bottles, highlighting their environmental benefits and ability to maintain the wine's quality - this reflects on both the artistry of winemaking and the significance of sustainability, presented through the lens of River Road Family Vineyards.   Fast Five: Leo from Leo Steen Wines Slice & Spice (BBQ Eggplant Roll-Ups) 1 Eggplant - Sliced thin, (with a mandolin, preferably) and then dried off, and salted to your preference Add a dash of olive oil and balsamic, grill eggplant on BBQ Shave a bunch of parmesan cheese Fennel seeds ground in a mortar  Orange zest (lots!)  Mix the cheese, fennel and zest together, put on the eggplant and roll them up - enjoy!    Links:  River Road Family Vineyards and Winery Leo Steen Wines   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Welcome to the latest episode of the Plant Cunning Podcast! Join us as we sit down with returning guest, Lisa Fazio, an Italian American herbalist and author of the newly published book 'Della Medicina.' A few years have passed since our last chat with Lisa, when her book was just a work in progress. Now, she joins us to discuss its successful publication and enthrall us with stories of ancient Italian folk medicine and magic. In this episode, Lisa recounts her recent trip to Italy, where she brought a group to the Benevento region to explore its rich herbal traditions and sacred sites associated with witchcraft and folklore. She shares fascinating insights into the varieties of plants she encountered, such as Belladonna, Fennel, and Elder, and their uses in traditional Italian remedies. We dive into the significance of charms, including their protective qualities and cultural importance, as well as Lisa's personal experiences with Italian folk practices handed down through generations. Finally, we explore the inherent collectivist context of the village healer and the broader implications of these practices in today's highly individualistic society and how we might adapt and integrate them into our modern lives. Whether you're interested in herbalism, folklore, or cultural history, this episode is packed with enriching content that sheds light on the profound connection between plants, people, and tradition. Tune in for a journey of discovery and rediscovery with your hosts, AC Stauble and Isaac Hill. --- Support this podcast: https://podcasters.spotify.com/pod/show/plantcunning/support

After such vigorous dancing last time out the boys have done their stretches and downed their recovery shakes in preparation for a classic Elis and John day at the office.In a quite astonishing move, Dave takes a laptop to church, Elis struggles to follow the recipe and there's a Cymru Connection for which circular content was designed for.Elis also takes in some excellent advice from you the you the listener on how he can chart the waters of wedlock and John makes a quite startling revelation about how he spent the other afternoon.If you don't already, listen to the show on BBC Sounds. It's completely free to download and you get ALL BBC audio right at your fingertips! To get in touch on this and that it's elisandjohn@bbc.co.uk, and on WhatsApp 07974 293 022. And yes, you can now stop emailing about dynamic ticket pricing, for the inbox has exploded to the degree that we might have to increase the entry price due to demand.

Fennel, a perennial herb with yellow flowers and feathery leaves from the Mediterranean, is known for its digestive benefits and aniseed-like flavor. Its seeds produce a fragrant oil that boosts confidence, aids decision-making, and stimulates the third eye chakra, enhancing intuition and insight. Fennel helps overcome stagnation, access past learnings, and connect with one's ancestry, nurturing long-term fulfillment over short-term gratification. It is particularly useful for developing psychic abilities and fostering self-belief. However, fennel oil should be avoided by pregnant women, those trying to conceive, individuals with estrogen-sensitive conditions or diabetes, those on blood-thinning medications, and young children. ABOUT ADAM BARRALET Adam Barralet has been observing and living in tune with nature since childhood. Growing up amongst the bushland and wildlife of the hills in Western Australia and residing in various locations around the world has presented Adam with diverse opportunities to access extensive and eclectic teachings about the secrets of Mother Earth. He has used essential oils for over 30 years and teams his experiences with his background in human biology, chemistry, psychology, health sciences and massage. He has now established himself as an international author, presenter, educator and Wellness Advocate, adept at working with essential oils, along with crystals, animal guides, tarot, astrology and mythology. CONNECT WITH ADAM HERE: https://linktr.ee/adambarralet ABOUT ELIZABETH ASHLEY Elizabeth Ashley has over 20 books on sale on Amazon under her pen name The Secret Healer. The UK Director of the National Association for Holistic Aromatherapy and an overseas speaker for The International Federation of Aromatherapists, Elizabeth's work focuses on understanding the very earliest energetic relationships between certain plants and the human world, right up the modern-day scientific evidence of healing botanicals. A practicing Melissa priestess, a plant and bee shamaness as well as a bee guardian, she has the unique perspective of having one foot in our three-dimensional scientific reality with the other dancing in the spiritual realms. CONNECT WITH LIZ HERE: https://linktr.ee/thesecrethealer

Fennel, a perennial herb with yellow flowers and feathery leaves from the Mediterranean, is known for its digestive benefits and aniseed-like flavor. Its seeds produce a fragrant oil that boosts confidence, aids decision-making, and stimulates the third eye chakra, enhancing intuition and insight. Fennel helps overcome stagnation, access past learnings, and connect with one's ancestry, nurturing long-term fulfillment over short-term gratification. It is particularly useful for developing psychic abilities and fostering self-belief. However, fennel oil should be avoided by pregnant women, those trying to conceive, individuals with estrogen-sensitive conditions or diabetes, those on blood-thinning medications, and young children. ABOUT ADAM BARRALET Adam Barralet has been observing and living in tune with nature since childhood. Growing up amongst the bushland and wildlife of the hills in Western Australia and residing in various locations around the world has presented Adam with diverse opportunities to access extensive and eclectic teachings about the secrets of Mother Earth. He has used essential oils for over 30 years and teams his experiences with his background in human biology, chemistry, psychology, health sciences and massage. He has now established himself as an international author, presenter, educator and Wellness Advocate, adept at working with essential oils, along with crystals, animal guides, tarot, astrology and mythology. CONNECT WITH ADAM HERE: https://linktr.ee/adambarralet ABOUT ELIZABETH ASHLEY Elizabeth Ashley has over 20 books on sale on Amazon under her pen name The Secret Healer. The UK Director of the National Association for Holistic Aromatherapy and an overseas speaker for The International Federation of Aromatherapists, Elizabeth's work focuses on understanding the very earliest energetic relationships between certain plants and the human world, right up the modern-day scientific evidence of healing botanicals. A practicing Melissa priestess, a plant and bee shamaness as well as a bee guardian, she has the unique perspective of having one foot in our three-dimensional scientific reality with the other dancing in the spiritual realms. CONNECT WITH LIZ HERE: https://linktr.ee/thesecrethealer

Herb rice salad 200g basmati rice, boiled for 10 minutes in salted water, drained and cooled 4 scallions, finely chopped Zest from 1 lime Chopped soft herbs like mint, coriander, parsley and chives 2 tablespoons white wine vinegar 50ml olive oil or good local rapeseed oil Salt and pepper to tasteMix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning. 1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper 2 tablespoons oil 1 bulb fennel 1 red chilli, deseeded and chopped 2 cloves garlic, chopped 2 shallots, finely chopped Juice of lime from above 50g butter Heat the oil in a large frying pan or wok. Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. Spoon into a serving bowl and serve with the rice salad.

The Summer season has come full circle again, that time of year where everyone enjoys being outside, especially in their gardens on a long, sunny day. Gardener's are still in full flow - planting out new beds, mowing their lawns and cajoling their vegetable gardens into burgeoning yields. It's a great time to be alive in horticulture as the show season reaches a crescendo, plant fairs almost every weekend threaten to empty your savings and open gardens throughout the UK inspire that next bit of work you will be doing in your own plot. As ever Lucy and Saul will bring you tales (and waffle) from their gardens, so join us every week for more horticultural high-jinx on Talking Heads.After a little time apart, the professional duo catch up on Saul's garlic and broad bean trials, and Lucy's recent visit to RHS Hampton Court Palace Garden Festival. Lucy also reveals what veg she's be slathering in butter, and both gardeners comment on how they've noticed lower numbers of bees and birds so far this year. Hopefully with the much anticipated arrival of warmer weather these worrying wildlife trends will slot back into kilter. Lucy also reports back on how 26 little budding gardeners visited her plot last week, in the name of fruit and vegetable education.Instagram Links:Lucy headgardenerlcTwitter links:Saul @GardeningSaulIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)Support the Show.

Like the show? Got a Q? Shoot us a Text!Wanna stay cool during the summer? Here's some of my favorite herbal remedies to beat the heat. Learn tips on recognizing symptoms of heat exhaustion and the importance of hydration throughout the summer. In this episode I dish the love on herbs like lemon balm, mint, fennel, elderflowers, hibiscus, lavender, and marshmallow root for their cooling properties and shared a fabulous iced tea recipe. If you want to take advantage of the abundance of medicinal plants at their peak this summer, consider joining us inside of Medicine Making Mamas, so you can create the best remedies in town.00:35 Cooling Down in the Summer Heat01:20 River Adventures and Safety Tips04:03 The Importance of Staying Cool06:04 Recognizing Heat-Related Symptoms09:26 Herbal Remedies to Beat the Heat13:36 Delicious and Hydrating Herbal Teas19:13 Join us in Medicine Making MommasYou're invited to an herbal medicine making class!

Today Martin Bosley shares a great recipe for a winter weekend meal. He tells Jesse how to make his chicken, fennel, watercress and mint salad. You can find the recipe here.

This is one of those episodes that will change you forever. Mark Fennel is a leading Life Coach, Author and Mentor with an impressive 20 years track record, renowned for his deep understanding of the human mind, psychology, and performance. In this Episode we discuss: Why we feel stuck What to look at first and assess when you feel you have lost your way... How to understand your thoughts better in order to live a more positive life... 3 ways to hone down on what you want and how to create a path towards your goals... Identifying a Toxic Relationship before you invest and how to avoid surrounding yourself with the wrong people... How do we become more confident and trust in ourselves better? MARK FENNEL'S BOOK IS A MUST READ: BUY IT HERE: https://markfennell.ie/anxiety-ocd/breakthrough-book-by-speaker-lifecoach-and-author-mark-fennell/ Follow Mark Fennel: @markfennell.ie --- Support this podcast: https://podcasters.spotify.com/pod/show/naila-nazer/support

Spinach is our first offering today. Done simply and easily is the best. There's every reason for me to think this is the last cooked spinach procedure you will need. It's that good. Fennel and okra are next. Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home. Find the show notes here culinarylibertarian.com/288 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

In this episode of the Black Smoke Barbecue podcast, host Brandon Carpenter is joined by a panel of barbecue enthusiasts and special guest Art Fennell. They discuss National Barbecue Month, the origins of Fennell's YouTube channel 'Country Style,' and the organic nature of the videos. You know the guys has to ask Art about the Country Style Cookoff 2024 in detail. Get ready for a great episode with a lot of laughs and knowledge drops.

Join the Hogg Hive on Patreon for ad-free episodes every week, and some upcoming bonus episodes.This week, Kate and Brodie participate in their pre-scheduled catch-up time – you know how friends do that?Kate's in LA and packed badly, watched 3 Body Problem, attempted to go to Schwartz and Sandy's, keeps seeing Cybertrucks, visited the Indigo Girls-themed bathroom at Rubyfruit and caught up on Mission Impossible on the plane. BL has to do a quick post-season recap of Vanderpump Rules, had a bit of an annoying trip to Sydney, devolves into a complaint about circus performers in hotels, watched an entire movie on free-to-air TV and experienced a very silly case of mistaken identity at France-Soir.If you're in LA, come see Zoe's show Every Single Thing in My Whole Entire Life at UCB on Fairfax 6 May as part of Netflix is a Joke festival.See AlsoIngrid Goes WestKajillionaireThe First Bad Man a book club based on a novel by Miranda JulyCole Escola on StraightiolabThe Sydney airport trainAlso AlsosHB Achive's Poet shirtAnother Slice by Nat PaullCarrot, Fennel and Wild Rice SoupD'Arcy'Carden's podcast WikiholeViolette Bisou Balm FR in Amour Fou from Mecca Inner Studio Hosted on Acast. See acast.com/privacy for more information.

4/29/24:  Amherst prof & Restless Books publisher Ilan Stavans: "Daniel and Ismail." Lyza Fennel, MICA Founder: "M/Others ... Art for Change."  Jewish Activist(s) for Immigration Justice Dina Friedman: "Here in Sanctuary - Whirling."  Megan Zinn w/ Emily Crowe, Penguin Random House sales manager.

Damo gives us an idea for the perfect accompaniment for a dish with a fresh fennel salad featuring beautiful lemons! Send us your recipe tips and suggestions or feedback to thesoundingboard@sen.com.au Damo's Dish is proudly supported by Cobram Estate, Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Learn more about your ad choices. Visit megaphone.fm/adchoices

An occult detective investigates the haunting by an elemental spirit.Narrator and Producer MP Pellicerwww.MPPellicer.com​ haunting_of_low_fennel_podcast.mp3File Size: 62193 kbFile Type: mp3Download File SUPPORT VIA DONATIONBuy Me A Coffee - https://bit.ly/3SZFf6cMiami Ghost Chronicles: http://bit.ly/MiaGhostChronNightshade Diary: https://bit.ly/3WuER2zStories of the Supernatural: https://bit.ly/3td5sDXMY BOOKS:Amazon: https://amzn.to/3UljpLrGoodreads: https://bit.ly/3NxXXjX [...]

Spring is here and with it comes warmer weather and meals that celebrate the lighter flavors and fresh ingredients. We've compiled our favorite must-make Spring recipes to help you usher in the season! Watch on YouTube https://youtu.be/s2kAJtkpa7w We're now in that in-between time of year where it's not quite warm enough to eat outside every day, but we've already begun to crave fresher flavors and lighter food. For me that means more vegetables, such as peas, asparagus, and artichokes, to name a few. I take every opportunity to incorporate these ingredients into simple dishes such as rigatoni primavera or lemon asparagus pasta. It also means cleaning off the grill and using it to make some delicious main courses, such as grilled chicken thighs and lamb chops. In this episode, we discuss some of our favorite seasonal ingredients and how we use them in our must-make spring recipes! Tiramisu taste test In our latest taste test, Costco's refrigerated Tiramisu goes head to head with Balconi's shelf-stable Tiramisu. Which dessert reigns supreme? The results might shock you! Resources Artichoke Pasta Recipe Orzo with Shrimp and Feta Recipe Lemon Garlic Shrimp Pasta Recipe Baked Chicken Legs Recipe Chicken Thighs with Fennel and Cherry Tomatoes Recipe Roasted Leg of Lamb - Greek Style Recipe Stuffed Pork Loin Recipe Orange and Fennel Salad Recipe Italian Vinaigrette Recipe French Vinaigrette Recipe Balsamic Vinaigrette Recipe Tiramisu Recipe If you enjoyed the Must Make Spring Recipes Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Damo gives us a great pork belly idea heading into the Easter season, which can also provide you some beautiful crackling! Send us your recipe tips and suggestions or feedback to thesoundingboard@sen.com.au Damo's Dish is proudly supported by Cobram Estate, Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Learn more about your ad choices. Visit megaphone.fm/adchoices

Elizabeth Day is a household name, an award-winning writer and presenter of one of the most successful podcasts in the UK. On How to Fail, she speaks to luminaries such as Gloria Steinem, Phoebe Waller-Bridge and Bernadine Evaristo about the things that haven't gone right - and what we can learn from them. It's fair to say that Elizabeth Day's superpower is her vulnerability. She has written candidly about her divorce and fertility struggles in The Times, the Guardian, Vogue and Vanity Fair, helping others to feel less alone. Elizabeth is here to discuss her latest book, Friendaholic: Confessions of a Friendship Addict. There is a Friday frisson in the air as Nick pours three dirty vodka martinis, Elizabeth's favourite cocktail. Angela prepares a gorgeous crab and fennel salad, a recipe by Julius Roberts. The dish is paired with a special bottle of Les Mesnil Grand Cru Blanc de Blancs Brut This trio was destined to get along and they dive right into discussing family and friendship dynamics in their respective lives. Elizabeth shares her most memorable dinner-date fails and the dream guest she'd most like to interview on her podcast. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jackie Price found a love of cooking when she was a young teen. And while she loved working in a restaurant, her true passion she found was teaching others. She saw a need in the St. Louis community for more hands-on cooking classes, and the Fennel Cooking Studio was born. Little did she know just how much of a demand there would be. Classes sell out and people are setting alarms to secure a spot when the new batch opens each month. We sat down in the bright and cheery classroom space of her Midtown St. Louis studio to talk about building her business, her favorite things about teaching, and a new partnership she has with the Tower Grove farmers market helping St. Louisians learn how to cook what's in season each week.

Dive into the captivating world of Fennel essential oil with the Visionary Leaders Collective in this enlightening episode. Join Ariana, Louise Rose ND, Mica Carew ND Lac, Will Wan Lac, and a host of other experts as they unravel the mysteries and wonders of Fennel's essence. Exploring Fennel's Many Facets Get ready for an immersive discussion spanning the physical, emotional, and energetic realms of Fennel. Discover its profound effects on digestion, reproduction, and respiratory health, as well as its intriguing potential in meditation and motherhood. Delve into its rich cultural significance in Chinese medicine and uncover its role in energetic cleansing and balance. Unlocking Fennel's Healing Powers Learn from Dr. Louise's expertise as she unveils Fennel's contributions to various bodily systems, including its gentle yet potent impact on smooth muscle tissue and its ability to alleviate digestive discomforts. Explore its mild estrogenic properties and its potential as a versatile anti-fungal and anti-microbial agent, offering holistic solutions for health and wellness. Journeying Through Meditation and Motherhood Join Dr. Louise on a personal journey through the realms of meditation and motherhood, as she shares invaluable insights into incorporating Fennel into daily practices. Explore its nurturing qualities and its role in emotional absorption, alongside practical tips for safe and effective usage. Embracing Fennel's Emotional and Physical Benefits Ariana sheds light on Fennel's emotional dimensions, emphasizing its role in enhancing energy, confidence, and self-awareness. Uncover its unique ability to foster connection with the body and promote holistic well-being, guided by Dr. Louise and Dr. Mica's expert advice. Balancing Energies with Fennel Discover the transformative power of Fennel for energetic balance and digestion, as Dr. Mica and Ariana explore innovative ways to harness its potential. From spritzing to diffusing, uncover practical strategies for navigating overwhelming energies and promoting mental clarity. Embarking on a Journey Through Chinese Medicine Embark on a journey through the ancient wisdom of Chinese medicine with Will, as he unveils Fennel's symbolic significance and its therapeutic properties. Explore its sweet and pungent flavors, its ability to transform phlegm, and its profound effects on internal organs. Crafting Your Digestive Blend Join Dr. Louise and Will as they craft the perfect digestive blend, harnessing Fennel's warming qualities alongside complementary herbs. From cinnamon to ginger, explore tantalizing combinations designed to restore balance and vitality. Indulge in Fennel's Sweet Essence Experience the natural sweetness of Fennel as Ariana shares tantalizing recipes and diffuser blends. From sweet teas to invigorating juices, discover delightful ways to incorporate Fennel into your daily routine and unlock its full potential for health and happiness. About the Hosts: This podcast is a collaborative effort between doTERRA Presidential Diamond Aisha Harley, doTERRA Blue Diamond Dr. Josie Schmidt, doTERRA Blue Diamond Arin Fugate, and doTERRA Diamond Ariana Harley They are the founders of the Visionary Leaders Collective. Connect with us: Aisha Harley- www.aishaharley.com / Instagram @aisha.essentialwellness  Ariana Harley - https://www.arianaharley.com/ Josie Schmidt- FB Personal Page: https://www.facebook.com/josie.h.schmidt Arin - https://msha.ke/jasmineandjuniper/ Contact Email: ariningraham@gmail.com Welcome to the Visionary Leaders Podcast Here you will gain the knowledge you need to bring essential oils, plant medicine, wisdom, supplementation, and functional medicine into your life. We have a weekly show: “Learn to Be the Healer in Your Home,” where we hear stories from our community on how they integrated essential oils, supplementation, and functional medicine into their lives as a pathway to healing.  

Join Chef AJ and Chef Reyna this August for a cooking retreat: https://rancholapuerta.com/chef-aj-retreat/ PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! 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. Executive Chef Reyna Venegas Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes. As a lifelong learner, Chef Reyna graduated from the University of California, San Diego's Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois. She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja. She recently managed Team Mexico in the Bocuse d'Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition to the Mexican team's involvement in support of migrants' food insecurity in Baja California. She currently collaborates with Team Mexico on their way to the Bocuse d'Or Americas 2024. Fennel, Tomato & Cucumber Salad INGREDIENTS: 1 large fennel bulb, sliced thin 2 Persian cucumbers, sliced thin ½ red onion, sliced thin 2 cups cherry tomatoes, cut in half 1 cup mint, minced 1 tablespoon dried oregano ¼ cup apple cider vinegar ¼ cup orange juice DIRECTIONS: In a bowl combine the onion with the vinegar, orange juice and crushed oregano, let sit for 20 minutes. Combine the fennel, tomato, cucumber and mint. Toss well and adjust seasoning to taste. Curried Carrot & Parsnip Soup INGREDIENTS: 4 cups carrots, diced 2 cups parsnips, diced 1 cup fennel or celery, sliced ½ onion, diced 3 garlic cloves, peeled 1 tablespoon curry 2 cups coconut milk 4 cups vegetable broth 1 tablespoon nutritional yeast Pepper, to taste Dukkha, to garnish DIRECTIONS: Heat a pot at medium high heat and sprinkle with some water, add the onion, fennel/celery and garlic. Cook until golden brown, sprinkle with more water if needed to prevent the vegetables from burning. Add the carrots and parsnips, cook for 5 more minutes. Add the curry powder and toast for a minute to release all the aromas from the spices. Pour the coconut milk and vegetable broth. Once the soup boils add nutritional yeast and pepper and reduce the heat to simmer for 5 minutes or until all the vegetables are soft. Blend until smooth and serve topped with dukkha.

Mitch Harper caught up with assistant coach Kahil Fennell after the Cougars upset Kansas in Lawrence. Hear what the coach has to say about BYU as they begin play in March.

This podcast is a ministry of the Bonners Ferry Baptist Church and Pastor Nevin Neal.  If you have any questions, you can reach us by email at answers@bfbaptist.com.

Additional 8 min of analysis at the end of the Twitter Spaces https://x.com/drjimjonesceo/status/1755649675586158810?s=20 PRESS RELEASE https://ceo.ca/@newsfile/omai-gold-increases-indicated-mineral-resources-to-a42ad Omai Gold Increases Indicated Mineral Resources to 2.0 Million Oz Au and Inferred Mineral Resources to 2.3 Million Oz Au with Expansion of Wenot DepositToronto, Ontario--(Newsfile Corp. - February 8, 2024) - Omai Gold Mines Corp. (TSXV: OMG) (OTCQB: OMGGF) ("Omai Gold" or the "Company") is pleased to report an updated Mineral Resource Estimate on its 100%-owned Omai Gold Property in Guyana. It includes an expansion to the Wenot Deposit and incorporates the previously disclosed Gilt Creek Deposit. Most significantly, the Wenot Mineral Resource Estimate ("MRE") increased the Indicated MRE to 834,000 oz (10% increase) @ 1.48 g/t Au and the Inferred MRE to 1,614,000 oz (45% increase) @1.99 g/t Au.  HIGHLIGHTS:  The Omai Property hosts two gold deposits: the shear-hosted Wenot Deposit and the adjacent intrusive-hosted Gilt Creek Deposit (figure 5), with combined updated MRE (over the October 2022 MRE) of: 1,985,000 ounces of gold (Indicated MRE), a 4% increase 2,279,000 ounces of gold (Inferred MRE), a 28% increase Wenot Deposit  (a constrained pit approach is applied) 834,000 ounces of gold (Indicated), a 10% increase over the October 2022 MRE, and 1,614,000 ounces of gold (Inferred), a 45% increase 1.48 g/t Au grade of Indicated MRE, a 10% increase  1.99 g/t Au grade of Inferred MRE, a 16% increase  87% above 350m depth from surface (figure 1a) 39% of Wenot MRE is west of the historical pit, an area considered to be well suited to initial mining (figure 1b)  Excellent exploration potential is evident along a 2.5 km length of the host Wenot shear corridor, with potential to expand within, adjacent to, below, and along strike Gilt Creek Deposit  (an underground mining approach is applied) 1,151,000 ounces of gold (Indicated) at a grade of 3.22 g/t Au, as per October 2022 MRE 665,000 ounces of gold (Inferred) at a grade of 3.35 g/t Au, as per October 2022 MRE Hosted within a 500 m by 300 m quartz diorite intrusive stock that produced 2.4 million ounces of gold (1993 to 2005) from the upper 250m Located 500 m north of the Wenot Deposit and below the past-producing Fennel pit Characterized by very wide sub-horizontal zones of gold mineralization (figure 4) Open to depth and holds potential for lateral expansion Preliminary Economic Assessment ("PEA") This updated MRE will form the basis of the PEA, currently underway and expected to be announced in Q1 2024 Elaine Ellingham, President & CEO commented, "We are pleased to deliver another substantial increase to the Mineral Resource Estimate for our Omai Gold Project in Guyana. Also very importantly, there has been a notable increase in the gold grades. With this expansion, the contained ounces in our Mineral Resource Estimate exceeds the total gold produced from the former mine, and at similar grades. The Omai Gold Mine produced approximately 3.8 million ounces at an average grade of 1.5 g/t Au between 1993 and 2005, when the gold price was less than US$400/oz. When in production, Omai was the largest primary gold producer in South America, averaging over 300,000 ounces of gold annually. We believe that with the current Mineral Resource Estimate combined with the many benefits of a brownfields project, that Omai is proving the potential to rival its historical status."  Details of the Mineral Resource Estimate for both the Wenot (updated) and Gilt Creek Deposits are presented in Table 1. The increase between the new Wenot MRE with the previous October 2022 MRE is detailed in a comparison in Table 2. Notes accompanying the 2024 MRE are shown below Table 2, summarizing the economic and technical assumptions, which include a gold price of US$1850 per ounce and metallurgical recoveries of 92% (consistent with historical actuals), and a 45o pit slope for Wenot......(See release) --- Send in a voice message: https://podcasters.spotify.com/pod/show/docjonesresourceinvestor/message

Episode Notes It's been far too long, old friend. CAST Ray O'Hare as Food Cart Proprietor Our music is composed by Trace Callahan. Our director is Evan Tess Murray Our cover art is by Orion Ibert. Support the Starfall Season Two Crowdfunding! 2/2/24 - 3/2/24 Content Warnings: None Transcript available at: https://docs.google.com/document/d/1NInTHTGhhUClulTrXPdRcO0PR1AXo4khJL63ruy-kY0/edit?usp=sharing To help support the series, donate at https://ko-fi.com/starfallpod. For more information, visit us at https://starfallpodcast.com or https://www.tumblr.com/starfallpod. Sounds by Soundsnap.

Subscribe to the Cougar Bytes podcast:Apple Podcastshttps://podcasts.apple.com/us/podcast/cougar-bytes/id1459679000Google Podcastshttps://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3ByZWFrZXIuY29tL3Nob3cvMzQ3Nzc1OS9lcGlzb2Rlcy9mZWVkSpotifyhttps://open.spotify.com/show/5ZypcLEPas3ityVckKckVaPocket Castshttps://pca.st/9zjSOvercasthttps://overcast.fm/itunes1459679000/cougar-bytesSpreakerhttps://www.spreaker.com/show/3477759Stitcherhttps://www.stitcher.com/podcast/espn960sports/cougar-bytesTuneInhttps://tunein.com/podcasts/Sports--Recreation-Podcasts/Cougar-Bytes-p1217875iHeartRadiohttps://www.iheart.com/podcast/cougar-bytes-43051393/

Hosts Sonia Mansfield and Margo D. get in the tub and dork out about Emerald Fennell's SALTBURN, starring Barry Keoghan, Jacob Elordi, Rosamund Pike, Richard E. Grant, Alison Oliver, Archie Madekwe, and Carey Mulligan. Dork out everywhere …Email at dorkingoutshow@gmail.comSubscribe on Apple PodcastsSpreakerSpotify Tune In Stitcherhttp://dorkingoutshow.com/https://bsky.app/profile/dorkingout.bsky.social https://www.threads.net/@dorkingoutshow https://www.instagram.com/dorkingoutshow/ https://www.facebook.com/dorkingoutshowhttps://twitter.com/dorkingoutshow

In this episode we sit down with Dr. Scott Johnson, Director of Research Substantiation at doTERRA, to talk about how you can support your digestion. He'll discuss some things that can interrupt your digestion, what you can do to support a healthy digestion, and some of his favorite doTERRA products like TerraZyme, PB Restore, PB Assist+, Ginger, and Fennel, to use to support your digestion. Then we'll take a look a the oils inside of the MetaPWR Metabolic Blend. This episode is sponsored by PB Restore and the Serenity Sleep System, learn more about how you can get a free, exclusive copy of the Internal Use of Essential Oils audiobook by purchasing any of these new products. If you'd like to enroll to be a doTERRA member and receive a 25% wholesale discount on all products click here.

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.