Podcasts about Garlic

HOUR 1: New book smells like...garlic. What book would you NOT want to smell? full 2166 Fri, 03 Oct 2025 19:00:00 +0000 ZeT7OJZNRo8AhFnda3bd4g1QS24t5qLE news The Dana & Parks Podcast news HOUR 1: New book smells like...garlic. What book would you NOT want to smell? You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News False https://player.

Planting onion sets and garlic cloves in autumn is a great way to get a head start on next year's harvest. By planting now, the bulbs will establish earlier than spring planted crops, and garlic benefits from colder temperatures so they can burst into growth in spring. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Ask the Naked Scientist: is it possible to teleport atoms? Does garlic repel mosquitoes? What is vaginal thrush? Like this podcast? Please help us by supporting the Naked Scientists

In this episode of Ask the Naked Scientist: is it possible to teleport atoms? Does garlic repel mosquitoes? What is vaginal thrush? Like this podcast? Please help us by supporting the Naked Scientists

Worried your garlic sprouted too soon or won't survive winter? In this episode, I walk you through a clear garlic growing timeline so you know what's normal, what to expect by zone, and when to harvest. You'll learn planting windows, mulch depth by zone, vernalization for warm climates, spring care, scapes, and curing. Primary keyword: garlic growing timeline.

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On Tap: Alice's latest fish triumph, cottage cheese, the great caper, MRE's are being upgraded and carminative is a thing.The closing tune is performed by Allison Bishop - find her at https://www.allisonbishopmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

The 2025 Ig Nobel awards have been revealed, with drunk bats, pizza-eating lizards and painted-up zebra cows among this year's nominees. Dr Michelle Dickinson's gone through the nominees - and outlined her top three. Does painting a cow to look like a zebra mean it's bitten less by flies? Scientists have long wondered why zebras are not bitten by flies as much as other animals. Researchers who were looking into how to prevent cows from being bitten by flies decided to test if had something to do with the stripes, so they painted cows with black and white stripes and measured how many bites they had, and lo and behold the striped cows had half the number of bites than the non-painted cows did! Does eating garlic when breastfeeding change the smell of your breastmilk? Garlic is known to have a very potent odour - but it's also delicious, and so scientists wanted to know if the odour could be passed on to breastmilk and if it bothered the babies who were drinking the milk. Breastfeeding mothers were either given garlic capsules or asked to eat a sulphurous-free diet (emitting garlic, onion and asparagus) and their breastmilk was then sniffed by adults to see if they could detect any difference between them. The milk from the garlic consuming mothers was reported to have a much more intense odour which peaked at 2 hours after ingestion. Interestingly, it seems that the garlicky-smelling milk was actually more desirable and babies who were fed after their mothers ate garlic not only breastfed for longer, but consumed more milk! Are you more fluent in a second language if you are drunk? Alcohol is known to have detrimental effects on memory and inhibitory control, but there has been a belief among bilingual people that their foreign language fluency improves after a few drinks. To test this, 50 native German speakers who also spoke Dutch were tested with one group receiving a vodka and bitter lemon drink and the other group just water. After they were asked to rate their own self-perception of their skill in Dutch and the Dutch speakers they were talking to were also asked to rate them. The results showed that intoxication did actually improve the Dutch fluency of the participants according to the sober Dutch speakers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Carrie Richter of Peach Tree Circle Farm in Falmouth is a self-proclaimed garlic fanatic."It makes every dish better. There's nothing about garlic that I don't like."

What happens when a financial advisor on the brink of bodily collapse discovers the real roots of health and healing?Tim James — founder of Chemical Free Body — went from overweight, exhausted, and inflamed to radically vibrant and thriving. In this candid conversation, we unpack his healing journey, the truth about parasites, detoxing, and the toxicity threatening to degrade our body vessels, plus practical steps to take back our health — naturally.Watch on Odysee. Listen on Progressive Radio Network and podcast platforms everywhere.Part 2:danikatz.locals.comwww.patreon.com/danikatzAll things Dani, including books, courses, coaching + consulting:www.danikatz.comPlus, schwag:danikatz.threadless.comStock up on Chemical Free Body here:https://www.chemicalfreebody.com/DANI28299Show notes:• Tim's backstory: from finance to health advocate after a life-threatening health crisis• Dental health, cavitations, and hidden oral infections as a root cause of illness• Parasites + heavy metals: how they protect each other and undermine immunity• Structured water and why hydration is more than just drinking water• Sprouts, wheatgrass, and the overlooked “fountain of youth” foods• Green juice, oxalates, and the truth about leafy greens• Flax water, chia, and fenugreek as natural gut healers• Tim's journey to Chemical Free Body and high-integrity formulations• Problems with most supplements: toxic fillers and industry corruption• Garlic poultices, colloidal vs. nano silver, and natural medicine wins• The spiritual side of healing: raising frequency, reconnecting to nature• Lessons from hospice care, cancer healing, and seeing illness as a wake-up call

Welcome to episode 243 of Growers Daily! We cover: silage tarps–the good, bad and ugly (because they are definitely a little ugly), what to do for water in wet climates where it's wet in the spring but dry in the summer, and how to pick garlic seed. We are a Non-Profit! 

Welcome to episode 242 of Growers Daily! We cover: curing sweet potatoes to sweeten them up, Farmer jargon, and should you plant cover crops and garlic together?  We are a Non-Profit! 

This week the gang samples some snews snacks and talks suspiciously flavored ice cream in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks     -- Snack News: New Peanut M&M's Offers Subtle But ‘Absolute Fire' Flavor: https://parade.com/food/mms-new-honey-roasted-peanut-flavor-confirmed-release-fall-stores-2025 Zaxby's Just Dropped A Nerds Gummy Clusters Milkshake—Here's Where To Find It: https://www.delish.com/food-news/a66016428/zaxbys-nerds-gummy-clusters-milkshake/ A New Rocky Road–Inspired Cookie Is Joining the Girl Scout Lineup in 2026: https://www.foodandwine.com/girl-scouts-cookies-exploremores-flavor-11804187 Sunscreen-flavored ice cream? Imagine SPF in a scoop with this new collab: https://www.usatoday.com/story/money/2025/09/09/sunscreen-ice-cream-van-leeuwen-carnival/86058724007/ AriZona Beverages Launches Chocolate Egg Cream Soda in Partnership with Tunnel to Towers Foundation: https://www.prnewswire.com/news-releases/arizona-beverages-launches-chocolate-egg-cream-soda-in-partnership-with-tunnel-to-towers-foundation-302552970.html  Locate Lauren on Twitter (@rawrglicious) and Bluesky(@rawrglicious.bsky.social‬)! Find Conrad on Twitter (@ConradZimmerman) and peruse his other projects on this Linktree thing. Linda can be located on Instagram (@shoresofpluto)! Logo by Cosmignon! See more of her cool art at https://www.cosmignon.info/  Music by Michael "Skitch" Schiciano. Hear more of his work at https://skitch.bandcamp.com/ 

For more helpful information, advice, and recommendations, go to www.dirtdoctor.com.

Expert tips for mitigating market risk. Why the timing of avian influenza's return could make it worse. A garlic farm in South Dakota. Minnesota cereal company cares for people and the planet.

Watch the 9malls review of the Kraft Mac And Cheese Deluxe White Cheddar And Garlic Herbs Cheese Dinner. Is this unique Macaroni and Cheese meal worth getting? Watch the hands on taste test to find out. #macandcheese #macaroni #macaroniandcheese #tastetest #tastetestreview #productreview Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

This week on the Veg Grower Podcast I've been busy with one of my favourite tasks of the year — planting garlic. Added to that, there are new chickens in the kitchen garden, and I share my thoughts on green manures as we move into autumn. Allotment Update Saturday 20th September is always a big date in my calendar. It's my wedding anniversary, yes — but it's also the day I traditionally plant my garlic. Garlic is one of my favourite crops to grow because it sits in the ground over winter and makes the allotment look alive during the colder months. I prepared the bed by clearing weeds, cutting old plants off at ground level to leave the roots in place, and topping with compost. After regular hoeing to keep it tidy, I planted my saved garlic cloves about 10cm deep and 10cm apart, pointy end up. A scattering of garlic fertiliser from the Garlic Farm (or blood, fish and bone if you prefer) and a good watering finished the job. Elephant garlic also went in. From here it's simply a case of monthly feeding, keeping it weed-free, and watering in dry spells until harvest next summer. The only real challenge I've faced in past years is leek rust, but good ventilation usually keeps it at bay. Beyond garlic, the allotment is still providing well. Chillies, aubergines, peppers, apples, and pears are all being harvested. I've also been trialling straw bale gardening, which has given excellent results with chillies and aubergines. The moisture-holding, slowly decaying bales feed the plants well, and I plan to expand this trial next season. Kitchen Garden Update Back at home, the big news is the arrival of two new chickens. Sadly, my oldest hen passed away recently, so I've added two new ones to the flock — a skyline and a moss belle, named Steel and Panther. Between them they'll provide beautiful green and blue eggs once they start laying, hopefully by Halloween. For now, they're separated from the older hens while they get used to each other, but they're already settling in. I always say chickens complete the kitchen garden: not only for eggs, but also for pest control, compost, and manure. It's also been a special weekend in the garden for another reason. On our anniversary trip we stopped at a garden near Brighton and found a reclamation yard next door. There we came across an antique aluminium garden bench with a matching bistro table and chairs — exactly what we'd been looking for. We brought it home as a gift to each other. Seating is such an important part of a garden, giving us space to pause and enjoy what we've created. Recipe of the Week With the cooler weather setting in, nothing beats a tray of roasted autumn veg with garlic and herbs. Using aubergines, broccoli, garlic, chillies, and even apples or pears for sweetness, it's a simple one-pan dish that makes the most of the harvest. You can find the full recipe on the blog. In the Podding Shed – Green Manures This week's shed chat is all about green manures. These cover crops are a brilliant way to protect and enrich the soil through autumn and winter. Green manures such as clover, vetch, rye, mustard, buckwheat, phacelia, and field beans help prevent soil erosion, add organic matter, and improve fertility — particularly by fixing nitrogen in the case of legumes. They're easy to sow: just scatter seeds on cleared ground, rake or tread them in, and let them grow. Some die back over winter naturally, while others can be cut down and left to rot on the surface or dug in before planting spring crops. I'm sowing winter tares and field beans this year, as well as trialling mixes designed for potato and sweetcorn beds. For me, green manures are essential to good soil health and far better than leaving ground bare or covering it with plastic. Final Thoughts From garlic planting to green manures, new chickens to garden benches, it's been a weekend that has set us up well for the season ahead.

Even as sharp a customer as garlic, in the end, surrenders and sweetens in a constant low heat. Noah and Louisa talk about why people seem unable to realize that's what they're supposed to be making. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Carrie Richter of Peach Tree Circle Farm in Falmouth is a self-proclaimed garlic fanatic."It makes every dish better. There's nothing about garlic that I don't like."

500g De Cecco Spaghetti1/2 kilo ground pork lean1kg Clara Ole three cheese sauce4pcs Purefoods Tender Juicy Hotdog Jumbo (sliced)1/2 tbsp honeyWhite Onion (minced)Garlic (minced)Dried OreganoKraft Cheddar Cheese (shredded)In a pot boil dried pasta. Cook according to instructions on pack.In another pot, sautee Garlic and Onion. Next add ground pork and hotdogs, if there's too much oil rendered drain it but leave some behind. Three Cheese sauce, boil then simmer. Reduce to desired consistency. Mix in honey, add more (or less) depending on desired sweetness. Sprinkle dried oregano. Let it simmer for 3-5 mins.To serve: put sauce on top of pasta and top with shredded cheese.

The hilarious and fit Nina Concepcion is back in the weight room telling us all about running her first half marathon, maintaining healthy habits while starring in her first feature film and being a garlic girl! Check out Ruthie Joins a Death Cult on kickstarter to help their team finish the movie!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Think of inflammation like a slow burn inside your body—draining your energy, stalling weight loss, and making recovery harder. The good news? You can help put out that fire with what's on your plate. I'll share 8 everyday foods that act like a fire extinguisher for inflammation. And you don't need to overhaul your diet—just small swaps that make a big difference. Resources:Need resources to help with your bariatric lifestyle? Check out our Bariatric Tools page with meal plans, recipes, GLP-1 guide, etc.AD:Visit Procarenow.com now for all of your vitamin and mineral, calcium and protein needs. Use Code: BSS10 to save $Rate, Review & Follow on Apple Podcasts:"I love Dr. Susan and Bariatric Surgery Success." If this sounds like you, would you please rate and review my podcast? I love hearing from you, and it's actually super easy for you to leave a podcast rating. Wherever you listen to the Bariatric Surgery Success podcast, go to the review section and usually click a quick star rating. If you feel like taking it one small step further, please write a review if there's a place for one. Thank you!Recipes and Videos mentioned in podcast:Golden Turmeric and Ginger Latte How to Quickly Slice an AvocadoTakeawaysInflammation can drain energy and stall weight loss.Chronic inflammation is linked to many diseases.Obesity and inflammation have a cyclical relationship.C-reactive protein is a marker for inflammation.A synergistic approach to diet is essential for anti-inflammatory effects.Fiber is a powerful anti-inflammatory component.Garlic and spices contain beneficial phytochemicals.A variety of colorful fruits and vegetables is key.Omega-3 fats from seafood help suppress inflammation.Small dietary changes can lead to significant health improvements.Chapters00:00Understanding Inflammation: The Silent Enemy04:44Eight Everyday Foods to Combat Inflammation12:59Implementing Anti-Inflammatory Foods in Your Diet

Alliance for Natural Health sues FDA to allow truthful, science-based health claims for 118 vitamins, minerals and nutraceuticals in 1st Amendment test; What to do for H. pylori—or should it even be treated? Whole body MRI for cancer screening—is it worth undertaking? A remarkable new functional food supplement and beverage, harnessing the unique benefits of the muscadine grape. 

Nutritionist Leyla Muedin discusses the importance of trace minerals selenium and iodine, their health benefits, and food sources. Leyla details the roles of selenium in immunity, thyroid function, antioxidant protection, reproductive health, DNA synthesis, and reducing cancer risk. She addresses sources such as Brazil nuts, seafood, and enriched foods while cautioning about possible toxicity. Leyla then covers iodine's critical function in thyroid hormone production, brain development, and immune support, highlighting sources like seaweed and iodized salt. Emphasizing the global concern of iodine deficiency, especially in pregnant women, she underscores the minerals' significance for overall health.

The annual Hudson Valley Garlic Fest is happening September 27 and 28 in Saugerties, NY. In celebration, we offer you this splendidly odorous edition of Food Friday. Samantha Simmons hosts.

Master gardener Brian Minter answers your gardening questions.

What are your thoughts on the perfect amino?  I want to support my strength training, aerobics, yoga and pilatesWhen I take protein powders and creatine, urination comes to a halt for several hours.  Is this normal?Are drip coffee makers made from plastic bad for your health?I have a 50% chance of thyroid cancer based on molecular testing.  Must I have it removed?I'm taking 10 mg. DHEA, based on my practitioner's recommendation 10 years ago. Is it safe to continue?Do you recommend ivermectin or fenbendazole?

ANH fighting for free speech on the true benefits of supplementsWhat can I do about Morton's Neuroma aside from surgery?Which form of magnesium do you recommend for mitral valve prolapse with regurgitation?

Host: Holli Cederholm Editor: Clare Boland Common Ground Radio is an hour-long discussion of local food and organic agriculture with people here in the state of Maine and beyond. This month: This episode of Common Ground Radio is all about garlic! Garlic grows from cloves, which are planted in the fall. Mature heads of garlic are then harvested the following summer. From seed selection to fertility to mulching practices, Brittany Hopkins of Wise Acres Farm shares how she cultivates a healthy, certified organic garlic crop in Kenduskeag, Maine. List of subjects: – Gardening – Growing garlic – When to plant garlic – Mulching – Garlic disease – Garlic harvest and curing Guest/s: Brittany Hopkins of Wise Acres Farm. FMI- – Garlic disease — mofga.org/resources/garlic/garlic – Garlic disease — fedcoseeds.com/resources/pests-and-diseases/nematodes-and-white-rot – When to plant garlic in Maine — mofga.org/resources/garlic/when-to-plant-garlic – Growing garlic in Maine — extension.umaine.edu/publications/2063e – Maine Seed Garlic Directory — extension.umaine.edu/agriculture/garlic/maine-seed-garlic-directory – UMaine Garlic bulletins — extension.umaine.edu/agriculture/garlic – Plant disease diagnostic testing — extension.umaine.edu/ipm/plant-disease/plant-disease-diagnostic-testing About the hosts: Holli Cederholm has been involved in organic agriculture since 2005 when she first apprenticed on a small farm. She has worked on organic farms in Maine, Vermont, Connecticut, Scotland and Italy and, in 2010, founded a small farm focused on celebrating open-pollinated and heirloom vegetables. As the former manager of a national nonprofit dedicated to organic seed growers, she authored a peer-reviewed handbook on GMO avoidance strategies for seed growers. Holli has also been a steward at Forest Farm, the iconic homestead of “The Good Life” authors Helen and Scott Nearing; a host of “The Farm Report” on Heritage Radio Network; and a lo0ng-time contributor for The Maine Organic Farmer & Gardener, which she now edits in her role as content creator and editor at MOFGA. The post Common Ground Radio 9/11/25: Growing Great Garlic in Maine first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

If you want to jazz up your usual pasta night or game day, this easy hawaiian roll garlic bread is just a few minutes to prepare and a few more to bake. As always the printable recipe is linked above, but if you're making your grocery list here's what you'll need: Bakery: 12 oz (12 pc) hawaiian rolls Dairy: 4 oz shredded mozzarella, 6 tbsp salted butter Seasonings: 1 tsp dried parsley, 1 tsp garlic powder, 1/2 tsp Italian seasoning

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

You know how you just meet someone and you think, "oh. my. gosh! This human is totally RAD? (an homage to our Gen-X peeps out there), well, that's what happened when I got onto Zoom with Elizabeth, and it was such a bummer that our online convo had to end! (but we've all got lives don't we? Well, at least you do!) Elizabeth is SPLENDID! She's an Author, an Integrative Medicine Practitioner, THE Fermentation Maven, as well as an Acupuncturist and finally, Urban Homesteader! Whew! She tells the entire story on the pod, of how she sort of stumbled and then more intentionally, created a life in her small garden, and is feeding herself and fermenting delicious veggies, and in general, trying to help us all eat better and be better! To check out her website click here! To check out her fab book, The Homesteader Mindset, click here! YOU KNOW WE LOVE RATINGS AND REVIEWS SO BE A DEAR AND DO ONE OR THE OTHER, OR BETTER YET, DO BOTH PLEASE AND THANK YOU! Your bit of beauty is on tap here, a TEDtalk called "Let Your Garden Grow Wild" by Rebecca McMackin, who urges us all to let our gardens get all wild and woolly. Because guess what? It's good for every little think that calls our gardens home!

You know how you just meet someone and you think, "oh. my. gosh! This human is totally RAD? (an homage to our Gen-X peeps out there), well, that's what happened when I got onto Zoom with Elizabeth, and it was such a bummer that our online convo had to end! (but we've all got lives don't we? Well, at least you do!) Elizabeth is SPLENDID! She's an Author, an Integrative Medicine Practitioner, THE Fermentation Maven, as well as an Acupuncturist and finally, Urban Homesteader! Whew! She tells the entire story on the pod, of how she sort of stumbled and then more intentionally, created a life in her small garden, and is feeding herself and fermenting delicious veggies, and in general, trying to help us all eat better and be better! To check out her website click here! To check out her fab book, The Homesteader Mindset, click here! YOU KNOW WE LOVE RATINGS AND REVIEWS SO BE A DEAR AND DO ONE OR THE OTHER, OR BETTER YET, DO BOTH PLEASE AND THANK YOU! Your bit of beauty is on tap here, a TEDtalk called "Let Your Garden Grow Wild" by Rebecca McMackin, who urges us all to let our gardens get all wild and woolly. Because guess what? It's good for every little think that calls our gardens home!

Dr. Don and Professor Ben talk about the risks of storing garlic confit at 37 °C (in Ben's refrigerator) for two weeks. Dr. Don - not risky

September can feel like a juggling act—summer crops still hanging on, fall crops needing attention, and the pressure to preserve your harvest before it goes to waste. In this episode, Jill shares a practical September checklist to help you stay focused and finish the season strong.

Text Our Show HostsTonight, we're talking about Fall Season CropsFinally…The morning air is crisp again. The days are getting shorter. And although it's still warm, or even hot during the day, most people are winding down their gardens for the year. And why not? With Labor Day and Football just a few days from now, the summer is coming to an end. Kids are back in school. Grocery stores are already stocking up on Halloween Candy. Before ya know it, they'll be jack-o-lanterns sitting on bails of straw on front porches and coffee houses pushing Pumpkin Spice Lattes to passer byes. And yes… I'm a big fan of Autumn. I love it. But our gardens don't… Or do they…?Ya see, homesteaders know that Fall may be the end of Summer growing season, but they are keenly aware that it's just another beginning for their gardens. Cuz when one door closes, another always opens.The start of this season is important, if you want groceries in your pantry throughout Winter. It's all about planting cold-hardy greens, root vegetables that thrive underground, and cover crops that rebuild the soil, so next year's harvest is even stronger. And it's about turning challenges, like shorter days, dropping temps, and pests looking for a last meal, into opportunities for your family's resilience and abundance.If you've never planted in fall, this is your moment to start. Spinach, Kale, Carrots, Radishes, Garlic, and so many more, these aren't just crops, consider them nutritious survival insurance. And while pests may be hungry and persistent, the right strategies, like organic deterrents, companion planting, and watchful management, you'll keep your garden thriving while others are shutting theirs down.From nasty bugs to cover crops, we'll discuss everything you need to know, as Preppers, to begin Fall Season Gardening. Let's get to it…Please Visit Our Affiliate Links to Find Great Preparedness Products:Organo Republic 25 Winter Seeds Variety Pack Non-GMOOutsidePride Gardenway Cover Crop Seed Mix 5lb BagOutsidePride Gardenway Crimson Clover Seeds 5lb BagHome Grown 12 Winter Vegetable Seeds Non-GMO HeirloomSow Right Seeds Cover Crop Collection Non-GMO HeirloomFour-Season Food Gardening PaperbackThe Amish Farming & Gardening Handbook Full Color PaperbackMusic: BADLANDS by Casey ParnellSupport the show

Original stories often lead to excellent films, and with Ryan Coogler at the helm, Sinners (2025) was bound to be a hit. We didn't know it would be this good. It covers so many stories, ideas and topics that we needed to bring in help, with friend of the pod, Charlie C. joining us. Make sure you drink your pickled garlic and get ready, because we are going for a ride. Let us know your thoughts in the comments.Also Play:Cinema Chain Game--------------------------------------------Subscribe, rate, and review:Apple Podcasts: Our Film FathersSpotify: Our Film FathersYouTube: Our Film Fathers---------------------------------------------Follow Us:Instagram: @ourfilmfathersTwitter / X: @ourfilmfathersEmail: ourfilmfathers@gmail.com

Here we are for episode 785! In which Mister Yeti returns to the Little Island - TWICE - but for one of the two visits he's on the hunt for garlic! We also have some grumpy extra material with Martin Holmes too in which we discuss dodgy haircuts, the evils of manscaping and our complete lack of interest in personal fashion! Our next episode, #786 sees us catching up with DJ Starsage and his new co-host to discuss the films that they watched during the 7th season of Matinee Minutiae! Do join us! Email us at shyyeti@yahoo.co.uk if you have comments - you can even send a sound-file and I'll include it. The music is by Shy Yeti, Muffleyontour, Luca and Udio. Sound effects by Paul C and Soundbible. Logo by Owen O and Shy Yeti. All other content is Copyright Paul Chandler, 2025. Episode 785 was recorded between the 25th July and the 19th August 2025, with extra material recorded on the 4th June 2025.

Juicy shrimp baked in garlic butter with a touch of lemon for a hands-off, foolproof way to get plump, tender results every time! Recipe: Baked Lemon Garlic Shrimp from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #ad9x11 inch Baking DishWooden SpoonMeasuring SpoonsHow to Poach ShrimpHow to Cook Shrimp from FrozenHow to Make Toasted Panko BreadcrumbsThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Garlic ginger lemon chicken with roasted asparagus for dinner tonight. The Music Authority Podcast...download, listen, share, repeat…heard daily on Belter Radio, Podchaser, Deezer, Amazon Music, Audible, Listen Notes, Mixcloud, Player FM, Tune In, Podcast Addict, Cast Box, Radio Public, Pocket Cast, APPLE iTunes, and direct for the source distribution site: *Podcast - https://themusicauthority.transistor.fm/  AND NOW there is a website! TheMusicAuthority.comThe Music Authority Podcast! Special Recorded Network Shows, too! Different than my daily show! Seeing that I'm gone from FB now…Follow me on “X” Jim Prell@TMusicAuthority*The Music Authority on @BelterRadio Monday, Tuesday, Thursday, Friday 7 pm ET & Wednesday 9 pm ET*Radio Candy Radio Monday Wednesday, & Friday 7PM ET, 4PM PT*Rockin' The KOR Tuesday, Wednesday, and Thursday at 7PM UK time, 2PM ET, 11AM PT  www.koradio.rocks*Pop Radio UK Friday, Saturday, & Sunday 6PM UK, 1PM ET, 10AM PT! *The Sole Of Indie https://soleofindie.rocks/ Monday Through Friday 6-7PM EST!*AltPhillie.Rocks Sunday, Thursday, & Saturday At 11:00AM ET!August 21, 2025, Thursday, aisle two…@Spinning Jennies - Tea And Apathy [IPO Vol 3]@3D - Easier Said Than Done [3D]@Broken Sound - Melt The Bots@The Boys With The Perpetual Nervousness - Turning Red [The Third Wave of...]@The Style Council - Shout To The Top@Deadlights - Your Own Thing [Eleven Step Intervention]@Joe Giddings - You're Not Grounded [Make Something Happen! A Tribute To The Flashcubes] (@Big Stir Records)@The Cause - Gettin' Good Vibes Tonight@Marty Balin – Hearts@Emperor Penguin - Extraordinary Years [Sunday Carvery] (koolkatmusik.com)@Hawk Bjorn - All Of My Life@Paul Collins Beat - Working Too Hard@Jesse Norell - Lullaby For The Frail [Aorta Borealis]@The Posies - Compliment? [Failure]@Chris Church - Pop Dreams [Backwards Compatible] (@Spyder Pop Records)@The Maureens – Heartbreak@The Wynotts – Operator [Way Back Now] (@Rum Bar Records)

Send us a textJoin me in the Empty Nest Kitchen as I share expert tips and techniques for cooking with garlic. From selecting the perfect garlic bulbs to using raw and roasted garlic in various dishes, we'll covers it all. Learn how to store garlic properly, the benefits of different garlic forms, and even get a sneak peek into my mini course 'Just Add Sauce'. Discover how to bring out the best flavors from this magical ingredient and enhance your culinary skills.00:00 Welcome to the Empty Nest Kitchen00:34 The Magic of Garlic02:14 Choosing and Storing Fresh Garlic03:57 Alternatives to Fresh Garlic06:31 Using Raw Garlic08:29 Roasting Garlic for Deeper Flavors10:22 Experiment with Garlic10:40 Join My Mini Course11:14 Conclusion and FarewellFind more information on Just Add Sauce: The No-Cook Mediterranean Fix Follow Christine Van Bloem on Instagram @theemptynestkitchen and on Facebook @emptynestkitchen Learn more about Menopause Meal Plans Sign up for my FREE 10 Essential Tools for the Empty Nest Kitchen

From ancient Egyptian pyramid builders to French chefs, garlic has been prized, feared, and even used to ward off evil. In this episode, Rumella Dasgupta explores garlic's journey through history and across cultures - from its medicinal roots and rich folklore to its starring role in kitchens worldwide. Featuring chefs, historians, and dietitians, we uncover how this pungent bulb became a global favourite - and ask the ultimate question: is garlic really good for us? Producer: Izzy Greenfield Image: Getty (a bulb of garlic split in half to reveal cloves)

Have you ever gotten the Sunday Scaries? It's an unmistakable feeling of nervousness and dread that arises the night before going to work or school on Monday morning. You may have had it as a kid, or perhaps it started when you entered the career world. Sometimes we really struggle to leave work at work, allowing our professional anxieties to permeate all of our non-working hours. Needless to say, this is not a sustainable way to live our lives given the amount of time work already requires. But how do you break the cycle when work anxiety takes hold? As we walk through the forest, learn some new tips and rituals to bring a greater sense of ease and calm to your job and your life. What am I reading?Green Teeth by Molly O'Neillhttps://bookshop.org/a/111301/9780316584241Cottage Witch's Guide to Magic by Suzanne Lemmonhttps://bookshop.org/a/111301/9781645679615https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Break Stuff by Limp BizkitWhat's for dinner? Israeli Couscous Roasted Broccoli Salad Ingredients: 2 cups Israeli couscous2 heads broccoli (chopped)Sun-dried tomatoes in olive oilOlives (chopped)Garlic (as much as you like)Red peppers (diced) 1 can chickpeas or white beans Chopped herbs (parsley or basil work well)Juice of one lemon Crumbled feta Olive oilSalt and pepperRed pepper flakesInstructions: Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Wash and chop broccoli into small florets, spread on cookie sheet, drizzle with olive oil, season with salt, pepper, and red pepper flakes. Roast until slightly browned. Cook couscous according to instructions. Chop red peppers, olives, garlic, and sun-dried tomatoes, add to a big bowl. Then add beans, couscous and broccoli to the bowl. Finish with freshly squeezed lemon juice, fresh herbs, feta, and salt and pepper.  Mix thoroughly. Enjoy! Cardamom Rose Iced LatteIngredients:Seeds from 10 cardamom pods (about 1 ¼ tsp), lightly crushed2 tablespoons dried rose petals1 ½ cups half and half or milk of choice ¼ cup organic cane sugarPot of freshly brewed coffee Ice cubesInstructions:Combine and heat the lightly crushed seeds from cardamom pods, dried rose petals, half & half or milk, and cane sugar over medium and bring to a simmer, stirring occasionally to dissolve sugar. Once simmering, remove from heat and cover.Steep 15 minutes to overnight, tasting occasionally. (If steeping overnight, refrigerate.)When the strength you desire is reached, strain through a fine mesh sieve.Brew coffee according to your preferences. Serve over ice with 1-2 ounces of cardamom rose creamer (or to your taste) to every ten ounces of coffee. Enjoy!Support the show

The Trump administration froze UCLA’s roughly 800 grants, covering research into medicine, science, energy, and climate. How are scholars and the university responding? Luke Farritor, a 23-year-old tech prodigy with no government experience, is at the center of sweeping federal cuts reshaping how government works.  For about a decade, the director of the Knoedler Gallery ended up buying fake art from a Bonnie and Clyde-like duo. An FBI criminal probe and lawsuits ensued.  Garlic brings its unique aroma, pungency, heat, and sometimes mellow nuttiness to each dish you’re making.

On the top-selling herbs list for 2023 (the most recent data), the herbs in places #19-21 were Tribulus terrestris, Pycnogenol (an extract of Pinus pinaster), and garlic. Today we continue our series on commercially popular herbs, and share our views as herbalists on the actions, benefits, and applications of these ones.The pine extract is an interesting item, given that it's not an entry for the herb itself but rather for a specific proprietary extract from one species. It's true that this extract has been well-studied and shown to exert good effects, but it's also true that pine is much more than this one product.Today's trio also offers an excellent opportunity to apply herbal energetics to help us critique and navigate marketing hype. While tribulus is very popular as a body-building aid, its cooling nature tells us that it is most helpful for those who already run hot. Garlic is the polar opposite of that. While garlic is very famous for its capacity to lower blood pressure and cholesterol, these effects are not as straightforward in a hot, dry, tense body – garlic could cause adverse effects for such a constitution. So, looking through the lens of herbal energetics remains one of our best methods for matching the right herb to the right person.19. Tribulus – Tribulus terrestrisTribulus terrestris at Examine.comGokshura (Tribulus terrestris) at Herbal Reality20. Pycnogenol® – Pinus pinasterPine bark: cardiometabolic health (Herbal Reality)HHP 205: Herbs A-Z: Pinus & PlantagoPine wallpaper for phone & desktop21. Garlic – Allium sativumGarlic at Herbal RealityEvery herbalist should understand energetics, and be able to apply them effectively. Our Energetics & Holistic Practice course has all the info you need to understand herbal actions, qualities, tissue states, and constitutions. These critical concepts set herbalism apart from other healing modalities and are essential to effective herbalism.Like all our offerings, this self-paced online video course comes with free access to twice-weekly live Q&A sessions with us, lifetime access to current & future course material, open discussion threads integrated in each lesson, an active student community, study guides, quizzes & capstone assignments, and more!That course is one part of our Community Herbalist program. This program prepares you to support your family & community with holistic herbal methods.If you have a moment, it would help us a lot if you could subscribe, rate, & review our podcast wherever you listen. This helps others find us more easily. Thank you!!Our theme music is “Wings” by Nicolai Heidlas.Support the showYou can find all of our online herbalism courses at online.commonwealthherbs.com!

Welcome to episode 207 of Growers Daily! We cover: what to plant after garlic, interplanting strategies for the fall (including with cover crops) and It's feedback friday y'all.  We are a Non-Profit! 

Comedians Chris Porter and Brad Williams stop by the kitchen for some Haitian Hot Chicken… and we're putting Brad's new hot sauces to the test.  We also talk about Gallagher 2, Harvey Weinstein, and a bunch of other problematic topics. Check out Brad's tour + hot sauce: https://www.bradwilliamscomedy.com Check out Chris' tour: https://www.chrisportercomedy.com Recipes: https://www.somethingsburning.show/recipes-season-5 Haitian Hot Chicken with quick pickles Chicken: 6 - 8 Chicken Drumsticks, chicken legs skin on 1 tsp. kosher salt, plus more to taste 6 cloves garlic 3 scallions, roughly chopped 5 sprigs parsley 7 sprig thyme, stemmed if thick stems 2-4 deseeded habanero ½ green bell pepper, stemmed, seeded, and thinly sliced 2 tbsp. canola oil 1 large white onion, halved and thinly sliced 1⁄2 red bell pepper, stemmed, seeded, and thinly sliced Freshly ground black pepper, to taste 3 tbsp. tomato paste 4 limes 1 orange 1 tablespoon Garlic powder 1 Bouillon cube 1 tsp Sugar 3 tablespoons Butter plus more for buttering bread Slices white Bread Cut two slits in the fleshy side of each leg to help absorb the marinade, place chicken in large bowl. Make the marinade by putting garlic, scallions, parsley, thyme and habaneros in a Nutri bullet small blender and add juice of a lime and one tablespoon oil. Set aside 2 tablespoon in small bowl.  Rub down chicken with orange and lime segments, squeezing the juice over. Place marinade on top of the chicken and rub the marinade all over the chicken firmly, massaging it in. Set the chicken aside covered for up to 25 minutes out of fridge or up to 24 hours in the fridge to marinade while you make your quick pickles. Continue with chicken by heating oil in a Dutch oven over medium heat. Add enough oil to cover the bottom of the pot and sprinkle sugar in oil and warm.  Scrape most of the marinade off the chicken and place chicken in the Dutch oven, cooking until well browned, regularly. About 11-15 minutes.  Transfer chicken to plate and set aside, turn heat to medium low on Dutch oven, then add green bell peppers, and red bell peppers to the pot, season with salt and pepper, and cook, stirring, until just soft, 2 minutes. Add tomato paste, garlic powder, bouillon and reserved marinade cook, stirring, for 4 minutes. Add 2 cups water, bring to a simmer and add the chicken back to the pot, stir well, reduce heat to medium and cover, cook for 15 minutes. Add onion slices and butter, cook another 5-10 minutes. Pikliz:  2 1/2 cups finely sliced RED AND GREEN cabbage  1 medium carrot, julienned (in a pinch can be shredded carrot) 1 large shallot, finely sliced 2 habaneros, stemmed, quartered 6 sprigs thyme 8 whole cloves 4 garlic cloves 1 teaspoon kosher salt 2 cups distilled white vinegar 3 tablespoons lime juice 1 cup water Pack the cabbage, carrots, shallots, habanero, thyme, cloves and garlic in a large 1 and ½ quart glass jar (with lid).  Add the vinegar, lime juice, salt and water to a medium pot and bring to a boil. When vinegar mix is boiling carefully pour it over the vegetables in the jar. Seal the jar and gently turn the jar back and forth to make sure all the vegetables get coated. Set aside at room temp. Sponsors: Cornbread Hemp - Just visit https://cornbreadhemp.com/burning and use promo code BURNING at checkout. BetterHelp - Our listeners get 10% off their first month at https://betterhelp.com/burning Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices