Podcasts about Goat cheese

This week Zorba and Karl look at a study showing ultraprocessed foods will increase your chance of an early death, and they look at research that found brisk walking pace plus time spent at this speed may lower risk of heart rhythm abnormalities. Plus, they share a delicious recipe for a Spring Salad with Goat Cheese.

Innovation, leadership, and good old-fashioned Southern hospitality that's what you'll find in this episode of This Week in Louisiana Agriculture.  This week, we dive into the cutting-edge technology making waves in crawfish ponds, check in on the start of the 2025 Louisiana Legislative Session, and get an update on the latest tariff developments. We also take you behind the scenes of the Young Farmers & Ranchers Livestock Show and a Kentucky beef tour through Louisiana. Plus, we kick off our Road to Leadership series with LFB President Richard Fontenot and wrap it all up with goat milk, baby goats, and a lot of heart in Feasting on Agriculture.  Catch all that and more in our latest episode!Show NotesLearn more about the LSU AgCenter's Water Analysis Vessel Program View photos from the 2025 Louisiana Farm Bureau YF&R Livestock ShowSign up for Voter VoiceListen to the Understanding Tariff's Impact on Agriculture podcast Read more from this week's Feasting on Agriculture — From Pasture to Plate: The Udderly Delightful World of Dairy Goats and Goat Cheese at Circle M Farms- Southern Maids DairyWatch the show at twilatv.org

One-in-seven Irish businesses have no women in senior management. Ireland ranks sixth worst of 31 countries surveyed worldwide for companies with no females in senior roles. New research by Grant Thornton shows an increase in the number of firms without female representation in high-up management here. HR Expert Caroline Reidy says it's still hard for women to smash the glass ceiling. To discuss this further, Alan Morrissey was joined by Maeve Sheridan of Western Heard Brewer and Clare ISME Representative & Owner of St Tola's Goat Cheese, Siobhán Ni Gharbhith. Photo(C): RDNE Stock project from Pexels via canva

Danny and Paul discuss the 4-0 win over Airdrieonians in the Cup.Intro track title: ChangeArtist: My Monthly DateMaterial: https://bit.ly/3jOgoq1License: https://bit.ly/3VEly4ZEdit: Voiceover added to trackLicense terms: Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)Edited by: Ryan Norrie Hosted on Acast. See acast.com/privacy for more information.

TO BAY OR NOT TO BAY: Blueberry Vanilla Goat Cheese full 305 Wed, 22 Jan 2025 16:13:05 +0000 Dn1iNfN7UtsBmz8UVidOyRF8S8zumcTI music,society & culture,news Kramer & Jess On Demand Podcast music,society & culture,news TO BAY OR NOT TO BAY: Blueberry Vanilla Goat Cheese Highlights from the Kramer & Jess Show. 2024 © 2021 Audacy, Inc. Music Society & Culture News False https://player.amperwavepodcasting.com?fe

It's time to fess up... Jamie and Producer Dub are terrible neighbors. Hear the details on this week's episode plus we've got an embarassing household awkward moment and - the day has finally come - Jamie has eaten a recipe with goat cheese that she actually liked. Thanks for listening and sharing our podcast with your friends!

Léonard Lassalle me reçoit dans sa chaleureuse et mystérieuse maison, nichée en pleine nature dans cette petite commune du Vaucluse Beaumont-du-Ventoux, à proximité des Monts Ventoux et Serein.Sa vie est un roman au point qu'il l'a racontée dans un récit intitulé 'Walnuts and Goat Cheese', en français « Noix et fromage de chèvre ». Léonard voit le jour en 1937 à Nice. A 5 jours il est amené sur l'île du Levant que sa mère, Honor David-Gell découvre en 1932 où elle s'installe avec son frère aîné Philippe et sa sœur Sylvette, et ses parents, son père le colonel Gell, héros de la guerre 14-18 (Edward) et sa mère GG. C'est le décès prématuré et tragique à quelques jours de sa première fille qui la détourne de la médecine classique et l'invite à se tourner vers les idées révolutionnaires des frères médecins Durville qui vantent les mérites de l'exercice physique, d'un régime alimentaire sain, et de la médecine par les plantes. Elle adhère à ses idées au point donc de quitter Paris, son mari, Emmanuel David, célèbre galeriste, pour le Levant où les Durville créent alors le village d'Heliopolis.  Honor David-Gell est une femme libre, indépendante et en avance sur son temps. Au Levant, elle peint et s'éprend de Marcel Lassalle, homme à tout faire sur l'île qui construira les 3 maisons du Colonel Gell : la cigale, la Fourmi et la Coccinelle. C'est dans cette effervescence des années d'avant-guerre, entouré de nature, nourri des idées libres et avant gardistes de sa mère que Léonard grandit.Pendant la guerre, il réside à Dieulefit en Provence puis part faire ses études en Angleterre à l'école progressiste Summerhill. Sa vie étudiante se poursuit dans les années 50, à Paris, puis à Londres où il suit une formation à la Central School of Arts et où il rencontre son épouse Melinda.De la conception de vitrines de magasin à la décoration d'intérieur en passant par la peinture et sa passion pour les antiquités, qui lui feront ouvrir une boutique en Angleterre, l'itinéraire de Léonard est aussi foisonnant que sa vie… Comme l'histoire de Léonard est un roman et que notre entretien a duré longtemps, je vous propose de le savourer en 2 parties. Voici la seconde. Avec Léonard, on a parlé d'amour, de secret, de liens du sang, de Picasso, de la guerre, de désir, de mémoire, d'observation, de peinture, de couleuvre, de Vallauris, de Londres et  omelettes aux ananas.... L'article complet et toutes les notes et références citées dans l'épisode sont à retrouver sur https://fragileporquerolles.com/Support the show Me suivre sur instagram : https://www.instagram.com/fragile_porquerolles/ Me soutenir sur Tipeee : https://fr.tipeee.com/fragile-porquerolles-1 Vous pouvez me laisser des étoiles et un avis sur Apple Podcasts et Spotify, ça aide ! Si vous souhaitez m'envoyer un mail: fragileporquerolles@gmail.com

On this week's episode presented by Busey Bank, I'm joined by Rachel Burns, founder of Bold Spoon Creamery, a St. Louis-based company known for its experimental, adult-focused ice cream flavors like Goat Cheese with Fig Jam and Vanilla Crème Brûlée. Burns, who has an MBA with an emphasis in finance, brings 20-plus years of institutional investment experience, client management and a lifelong love of ice cream to running Bold Spoon. In this conversation, we'll explore how Rachel leveraged $150,000 in grants to double Bold Spoon's production capabilities and her strategic decisions for growth while staying true to the company's commitment to sustainability and local sourcing. Whether you're an entrepreneur looking for insights on scaling sustainably, a leader curious about building mission-driven culture, or simply a fan of great ice cream with an inspiring story behind it, this episode is packed with lessons you won't want to miss. Let's roll… Photo: Feast Magazine

Léonard Lassalle me reçoit dans sa chaleureuse et mystérieuse maison, nichée en pleine nature dans cette petite commune du Vaucluse Beaumont-du-Ventoux, à proximité des Monts Ventoux et Serein.Sa vie est un roman au point qu'il l'a racontée dans un récit intitulé 'Walnuts and Goat Cheese', en français « Noix et fromage de chèvre ». Léonard voit le jour en 1937 à Nice. A 5 jours il est amené sur l'île du Levant que sa mère, Honor David-Gell découvre en 1932 où elle s'installe avec son frère aîné Philippe et sa sœur Sylvette, et ses parents, son père le colonel Gell, héros de la guerre 14-18 (Edward) et sa mère GG. C'est le décès prématuré et tragique à quelques jours de sa première fille qui la détourne de la médecine classique et l'invite à se tourner vers les idées révolutionnaires des frères médecins Durville qui vantent les mérites de l'exercice physique, d'un régime alimentaire sain, et de la médecine par les plantes. Elle adhère à ses idées au point donc de quitter Paris, son mari, Emmanuel David, célèbre galeriste, pour le Levant où les Durville créent alors le village d'Heliopolis.  Honor David-Gell est une femme libre, indépendante et en avance sur son temps. Au Levant, elle peint et s'éprend de Marcel Lassalle, homme à tout faire sur l'île qui construira les 3 maisons du Colonel Gell : la cigale, la Fourmi et la Coccinelle. C'est dans cette effervescence des années d'avant-guerre, entouré de nature, nourri des idées libres et avant gardistes de sa mère que Léonard grandit.Pendant la guerre, il réside à Dieulefit en Provence puis part faire ses études en Angleterre à l'école progressiste Summerhill. Sa vie étudiante se poursuit dans les années 50, à Paris, puis à Londres où il suit une formation à la Central School of Arts et où il rencontre son épouse Melinda.De la conception de vitrines de magasin à la décoration d'intérieur en passant par la peinture et sa passion pour les antiquités, qui lui feront ouvrir une boutique en Angleterre, l'itinéraire de Léonard est aussi foisonnant que sa vie… Comme l'histoire de Léonard est un roman et que notre entretien a duré longtemps, je vous propose de le savourer en 2 parties. Voici la première. Avec Léonard, on a parlé d'amour, de secret, de liens du sang, de Picasso, de la guerre, de désir, de mémoire, d'observation, de peinture, de couleuvre, de Vallauris, de Londres et  omelettes aux ananas.... L'article complet et toutes les notes et références citées dans l'épisode sont à retrouver sur https://fragileporquerolles.com/Support the show Me suivre sur instagram : https://www.instagram.com/fragile_porquerolles/ Me soutenir sur Tipeee : https://fr.tipeee.com/fragile-porquerolles-1 Vous pouvez me laisser des étoiles et un avis sur Apple Podcasts et Spotify, ça aide ! Si vous souhaitez m'envoyer un mail: fragileporquerolles@gmail.com

Doug Wagner filling in for Simon Conway during Thursday's second hour.

Tangy goat cheese and sautéed sweet peppers make a winning combination with lentils. This is simple to put together and quick to assemble, and has a subtle French feel to it. Serve with a platter of charcuterie, cold cuts, and a baguette.

Women are still being left behind when it comes to pensions. The National Women's Council (NWC) has released its report: 'Still stuck in the Gap - Pensions Auto-enrolment from a Gender and Care lens'. It shows the government's new pension auto-enrolment scheme will increase the number of people getting pensions - but it won't address the problems faced by women. Director of the National Women's Council, Orla O'Connor, says the scheme focuses on people in full-time paid employment, but leaves behind part-time workers, or people contributing to unpaid care for others. For more on this, Alan Morrissey was joined by Clare ISME Representative & Owner of St Tola's Goat Cheese, Siobhán Ni Gharbhith and Former Social Democrats General Election Candidate, Hilary Tonge. Picture (c): ADragan from Getty Images via Canva.com

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There are Greek influences at work here namely, the goat cheese and mint. This salad is filled with flavor and color and is very easy to like. It goes beautifully with any roast meat, especially butterflied marinated lamb on the grill. If you cannot find aged goat cheese, substitute finely chopped ricotta salata. 

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Clare businesses will be marching on Leinster House this afternoon to express their frustration with Budget 2025. The protest has been organised by the Restaurants Association of Ireland, Vintners Federation of Ireland and the Irish Small and Medium Enterprise Council, with all calling for urgent measures to offset "spiralling costs". Retail and hospitality firms will benefit from a €4,000 energy subsidy announced in the budget, but will have to contend with the 13.5% vat rate and a further 50c hike to the national minimum wage. Owner of St.Tola's Goat Cheese in Ennistymon and ISME Council member Siobhán Ní Ghairbhith says the Government has no understanding of the current crisis.

The goat cheese called for in this recipe is not the one most people are accustomed to: the creamy, snowy-white fresh cheese that comes in the shape of a log or pyramid. Here you want aged goat cheese. Seldom as hard as Parmigiano, it should crumble between your fingers. In taste it is more assertive and pungent than the fresh. Look for aged goat cheese in specialty food shops.This soup comforts. Even though it is hearty, it sets the stage beautifully as a first course to be followed by grilled or roasted meat or poultry, and a green salad. Or make a meal of it with good bread.

While at the World Food And Music Festival this past weekend, Jeriney made Luke try her favorite ice cream from The Outside Scoop in Indianola!

This week the boys sit down and talk about: Legal High OUR NEW FIRST SPONSOR, Mallort, Las Vegas, Champs, Aria, LV convention center, Tequila, Gelato, Ramen, Italian food, Temecula, Game night, and much much more.

Today's recipe is Lemony Beet Salad with Goat Cheese.Here are the links to some of the items I talked about in this episode: #adLemon VinaigretteSmall SkilletSalad BowlAll New Chicken CookbookThis episode was also published in May, 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

Guys, it's already been a day -- Alexis has back-to-back meetings, but forgot her purse, and Jason's having all sorts of IT problems. Kenny does some LoJ math and we talk about the ladies as they prepare for their last day on myTalk. Plus, Denmark is gonna tax cow farts and our hot takes on goat cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guys, it's already been a day -- Alexis has back-to-back meetings, but forgot her purse, and Jason's having all sorts of IT problems. Kenny does some LoJ math and we talk about the ladies as they prepare for their last day on myTalk. Plus, Denmark is gonna tax cow farts and our hot takes on goat cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

The free classified column of the airways is right here. We have alot of fun, buying, selling and trading on The WBF Shopper. Jeff and Denise take your phone calls, as we celebrate Goat Cheese, Catfish and Strawberry Parfait. Plus Denise's Word of the Day!

Send us a Text Message.In today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home. Full disclosure: we'd never cooked or baked with fresh figs before. In fact, we're not even sure we'd ever eaten one! Since one of our favourite things to do on the podcast is experiment with something new to us, bring on the figs!!Erin starts with the base, covering the essential ingredients and tools you'll need for the perfect buttery tart crust. This is something she knows well and has great tips for making the perfect crust. Next, she explores the harmonious pairing of sweet, caramelized figs and creamy goat cheese, explaining how these ingredients together create a tart that's not only visually stunning but also bursting with flavour. We'll also discuss variations and tips for making this recipe your own, including additions like honey and nuts. Whether you're a seasoned baker or a complete novice, this episode has something for everyone. So grab your apron and join us for a fun and educational episode that will leave your taste buds tingling and your kitchen smelling divine.Scroll down for all the links to things we've chatted about in this episode, our social accounts, how to connect with us and support the show! Episode Links~~~~~ Fig & Goat Cheese Tart Recipe~ Springbank Cheese~ Salt Fat Acid Heat by Samin Nosrat~ No-Bake Chocolate Tart Recipe~ No-Bake Chocolate Tart Episode~ Island of Missing Trees by Elif Shafak ~~~~Episodes Mentioned in the Midroll~ S1 E19 The Great Scape (Garlic Scape Recipes)~ S2 E11 Persimmon Puddin'~ S3 E3 Appetizer Flower (Stuffed Zucchini Blossoms)~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Looking for the perfect brunch dish for spring entertaining that will impress guests AND can be made ahead of time? This week, we're replaying a fan-favorite episode where we share the secrets to making memorable frittatas and egg casseroles, including the frittata that forever changed the way Sonya thinks about baked egg dishes. You'll learn:Which straightforward ingredients go into creating a luscious brunch dish that takes flavors to the next level, and can be made ahead of time for easy hosting. A simple ratio that yields the most luscious baked eggs. Tips on how to swap out different herbs depending on what you might (or might not!) already have in your fridge or garden.If you're looking for a swoon-worthy brunch dish that will have your guests begging for the recipe, tune into this episode about frittatas and egg casseroles! ***Links to from this week's show:Lauren Chandler's reference recipes + her notes about the frittata:Bon Appetit's - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to AvoidLauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”Kari's family's Breakfast CasseroleMelissa Clark's Green Strata with Goat Cheese and HerbsMarcella Hazan's Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love & Carrots***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Markets for goat and sheep milk have been turbulent, both domestically and overseas. Simon Lamb from Cranky Goat cheese in Marlborough joins Emile Donovan.

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The government is being called upon to treat Clare firms struggling with warehoused debt on a case by case basis. Revenue is currently owed over €20m in taxes from Clare companies who deferred payments during the Pandemic due to cash flow issues. Over 1,300 firms in this county are currently availing of the scheme and if repayments aren't made by May 1st, higher interest rates of 8% to 10 % will apply. Clare ISME Rep and Owner of St.Tola's Goat Cheese in Ennistymon, Siobhán Ní Ghairbith says viable businesses must be prioritised for supports.

The Producers Podcast visited Holy Goat's Ann-Marie Monda and Carla Meurs in 2021. We sat on the deck at Sutton Grange Farm with their kelpie and a pot of tea, talking about ethics, pathways and - of course - cheese. Like every meeting with these two, it was a conversation with impact, provoking consideration of life choices, connection and commitment. To commemorate, the announcement of Holy Goat's cessation, we re-share this episode. Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days. https://www.holygoatcheese.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork

The Producers Podcast visited Holy Goat's Ann-Marie Monda and Carla Meurs in 2021. We sat on the deck at Sutton Grange Farm with their kelpie and a pot of tea, talking about ethics, pathways and - of course - cheese. Like every meeting with these two, it was a conversation with impact, provoking consideration of life choices, connection and commitment. To commemorate, the announcement of Holy Goat's cessation, we re-share this episode. Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days. https://www.holygoatcheese.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER PODCASTS https://linktr.ee/DeepintheWeedsNetwork

In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkeraaen tells us why kids slice up this delicacy, plus we meet former tongue cutter Ylva Melkeraaen Lundell, who explains how she mastered this skill—and how lucrative this job can be. Also on the show: Journalist Kenji Hall embarks on a quest across Japan to find the world's best rice; Adam Gopnik goes to the movies; and we dress up a steak salad with pomegranate molasses and goat cheese. (Originally aired June 3rd, 2022.)Get the recipe for Steak Salad with Walnuts and Goat Cheese here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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 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. Want the pizza fondue recipe? Join Kathy's list and you'll get it in your inbox tomorrow plus 4 spice blend recipes today! : https://view.flodesk.com/pages/61be8fc5d2fc90968d6f4448 Through Jan 7 midnight 2024: 50% off Kathy's Cooking Club: https://chefaj1--kathyhester.thrivecart.com/kathys-cooking-club/?coupon=2023KCCDISCOUNT50OFF If you join this month, you'll get to take Kathy's newest homemade whole-food plant-based cheese class and participate in a Mary's Mini as a community member! This month Kathy has a few wfpb no oil cheeses up her sleeve for you! We will start with a faux goat cheese spread made with beans and a pizza dip that's amazing on potatoes! Nut-free Faux Goat Cheese: https://healthyslowcooking.com/vegan-goat-cheese/ Oat Queso that the pizza dip is built off of: https://healthyslowcooking.com/nut-free-oat-vegan-queso/ Follow Kathy and Cheryl's Starch Solution Journey on their YT channel: https://www.youtube.com/@KathyHesterVeganRecipes/ Join Kathy's FREE Community of vegan and plant-based eaters here: https://app.heartbeat.chat/cookingwithkathyhester/invitation?code=6DEBE4 Looking for a milk maker? Check out her detailed comparison of them here: https://healthyslowcooking.com/plant-based-milk-maker/ Get more whole food plant based recipes on her blogs or in her books: https://plantbasedinstantpot.com/ https://healthyslowcooking.com/ Find her books here: https://amzn.to/3Gt5ZsQ Kathy Hester Join my FREE Heartbeat Community Kathy's Favorites: Kitchen Appliances, Ingredients, & Books My blogs: HealthySlowCooking.com PlantBasedInstantPot.com

Watch the 9malls review of the Factor 75 Tomato and Goat Cheese Chicken Cavatappi Food Box. Is this never frozen meal actually worth getting inside your next meal box? Watch the hands on taste test to find out. #factor75 #review #review #foodreview #factormealsreview Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! (Free Trial) 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.

JESUS OR GOAT CHEESE by 101.9POR

A Clare member of the Irish Small and Medium Enterprise Council claims that government policy is forcing struggling firms to the brink. This week Cabinet has approved plans that will see employer PRSI contributions increase incrementally by an average of €46 per year by 2027. The move is designed to provide enhanced social protection payments for those who've lost their jobs for a period of up to nine months. Owner of St.Tola's Goat Cheese in Ennistymon Siobhán Ní Ghairbith says small businesses cannot take any more hits.

In macro counting, protein is one of the hardest macros to hit and the most essential macro to hit simultaneously. Without an adequate protein supply, not only will you struggle to feel satisfied, but you wouldn't build muscle. In this episode of the Embrace Your Real podcast, I'm sharing eight high-protein recipes to hit your macros. This is part 1 of a 2-part series, so stay tuned for more!   What I discussed: Cottage Cheese Protein Powder Cheese Liquid egg whites   Links mentioned in this episode: Recipe Page AMAZON Kitchen Essentials Page Sweet Potato, Goat Cheese, and Bacon Frittata Protein Brownie Batter in 2 Easy Steps!   If you want more from me, be sure to check out... Instagram: @embraceyourreal | @movementwithjulie Movement With Julie Workout App: https://sale.movementwithjulie.com/sales-page-577257291672448024184 Website: www.juliealedbetter.com Free e-book: www.juliealedbetter.com/free-ebook Macro Counting Made Simple: https://www.macrocountingmadesimple.com/ Amazon Storefront: https://www.amazon.com/shop/influencer-6bda1ca8?ref=cm_sw_em_r_inf_pub_influencer-6bda1ca8_dp_DgsIam9salgfi

This week on the show, we're talking about the vegan options at Sushi Ave in Decatur, Ga and Fresh Cravings Jalapeño Popper Dip. We'll also try Treeline vegan goat cheese!SHOW NOTESThe soda we had was called Ramona, and it comes in lots of flavors! The kid ordered the lychee.News Item: IKEA San Francisco Debuts New Plant-Based Dining OptionsHere's the episode where we tried Treeline blueberry goat cheese.The vegan steak we were trying to think of last week was Juicy Marbles.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

·      Welcome and shoutout! & Happy Birthday Leo Friends! Happy Leo New Moon y'all! ·      Sorry guys, no visual for this episode. Damn you, Zoom! ·      Mid August already?! Where has the Summer gone? ·      Leo SZN energy and what to do with it ·      Trigger warning: VOMITTING and throwing up Bile! Hangover blues ·      When your body FORCES you to rest and be still. ·      Take care of your Solar Plexus chakra ·      How to recharge your Solar Plexus chakra ·      Investing in new produce and better quality foods for your body ·      Gaining mental clarity through physical pain ·      Dehydration, Dark urine and keeping your kidneys hydrated ·      Hot Girls & Hot Boys, drink your damn water! It's hot as hell out here! ·      Be outside, be in the Sun…but protect your skin, Hun! ·      Shoutout to Aldi's Goat Cheese with cranberries ·      Affirmations, Prayer and Channeling**** ·      Trigger Warning: HEAR ME ROAR! ·      Trigger Warning: YOU HAVE TO MOVE! ·      Trigger Warning: Transmuting this PAIN into POWER ·      Take your flowers but know for yourself FIRST. ·      ….okay but first take a breath before you answer. ·      Left eye is jumping! What story are you telling yourself? ·      Your North Node and how it helps you with your Soul's Journey ·      New beginnings come after major endings. What's your end chapter? ·      Embracing the Leo Golden energy! Be shiny AF! ·      Open your damn eyes, and be aware of your surroundings! Be a Lion! ·      Eye contact is a power move. Look people in the eye. ·      Knowing when enough is enough and when it's time to move on ·      Sometimes elevation requires separation ·      You have to get to a point where you don't give a f**k what anyone else thinks ·      Protect your Vision and protect your mind's eye ·      The true Spirit eventually reveals itself…Spirit speaks & Energy doesn't lie ·      You receive what you accept. If you want more, expect more. Give more. ·      Serenity prayer and gaining strength by losing control ·      Love yourself enough to… ·      New moon, new desires, new intensity, new targets, new passions, new Loves ·      Final cup of CheChe & Announcements ·      Add me on IG- @CheCheBabe @MyVirgoFriendPodcast @MyCoachCheChe o   Feature me as a guest on your podcast! Let's collaborate!

This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. Get the New Mexico Pizza recipe here!  

 Say Cheese! Join my guest Cheese Master Annika Forrest. Can you eat the rind on Brie cheese? tune in and find out!!! Her expertise and knowledge about cheese is fun and insightful. http://www.coachmikkiandfriends.com We look forward to seeing you succeed! - www.KeepOnSharing.com - Code - KOS

On this episode of March Forth with Mike Bauman, Mike chats with Shaw Calhoune and Danny NoNo of Big Eleanor Records! Shaw is a rapper from Silver Spring, Maryland who is part of the Big Eleanor Records family. Since 2019, he's released The Outlook (2019), The Rudy Tape (2020), MARIANA (2021), GOAT CHEESE (2022), my regards (2022), and February's EP entitled Fly Langston. Based in Pennsylvania, Danny is the founder of Big Eleanor Records, and a talented musician in his own right. He plays drums in Advocaat and Homemade Ski Mask, bands both rooted in punk, but with completely different vibes and musical styles. In this episode, Shaw and Danny speak with Mike about Fly Langston, including the artwork design, the jazz-style beats and lyrical themes, sports references, collaborators, and more. They also talk a little hoops and sneakers, as well as forthcoming live shows. This episode of March Forth with Mike Bauman also features the song "Full Hunter" off of Fly Langston from Shaw Calhoune, available where you get your music! Follow Shaw on Instagram @shaw_calhoune. To check out all of Shaw's releases, visit https://shawcalhoune.bandcamp.com/. To stay up-to-date with all of the Big Eleanor Records releases, follow them on Instagram @bigelrecords, and visit https://bigeleanorrecords.bandcamp.com/!  Follow Mike on Instagram @marchforthpod. To stay up-to-date on the podcast and learn more about Mike, visit https://linktr.ee/marchforthpod. Thanks for listening! If ya dug the show, like it, share it, tell a friend, subscribe, and above all, keep the faith and be kind to one another.

This week on the show, we're talking about the Impossible King, dinner at La Semilla, and trying Treeline dairy-free blueberry goat cheese.SHOW NOTES:- UPDATE: According to a contact at Unreal, the Lightlife Bacon on the plant-based Publix Sub is supposed to be cooked.- The TV show that Becky is watching is called Harlem. It's on Prime Video.- The movie Dave is going to see is A Knock at the Cabin.- Perc is the coffee shop that Dave went to in Atlanta.- The restaurant Becky and Leigh went to is La Semilla.- News Item: Lidl Announces New Strategy, Expanding Plant-Based and Reducing Animal ProductsThank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

Hoda Kotb and Jenna Bush Hager catch up with Judy Blume and talk about her life and career. Also, Gerard Butler and Mike Colter share their experience on their role in the new film “Plane.” Plus, executive health and fitness director Jacqueline Andriakos shares some comfortable outfit ideas. Plus, Katie Stilo shares a delicious Goat Cheese and Veggie Flatbread recipe. 

Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler. Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients? Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari's breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning. ***Links to Lauren Chandler's reference recipes + her notes about the frittata:Bon Appetit's - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to AvoidLauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.” Links to our favorite related recipes: Just a Taste's Make Ahead Breakfast Casserole is perfect for fall Melissa Clark's Green Strata with Goat Cheese and HerbsSusan Spungen's Sausage Egg and Kale Casserole Marcella Hazan's Bolognese RecipeThe kind of quiche Sonya grew up with, from Peas Love & Carrots

Last week during Sip or Spill Moe drank a breakfast special that Keity put together herself. 1 Raw egg, ranch, syrup, ketchup, and a double shot of expresso to get him through the morning. This week is Bert's turn again and Kristin made his favorite! GOAT CHEESE! Learn more about your ad choices. Visit megaphone.fm/adchoices

It's mid-July and the summer of gin continues! This week, Meg is little silly on the high proof stuff, and Kyle gets really, really wound up about Christopher Elizabeth Pratt. Hi-jinks ensue!Come join the convo in the Awesome Today Facebook group!Wallows - Remote EPGEESTA glass top moka pot See acast.com/privacy for privacy and opt-out information.

In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkeraaen tells us why kids slice up this delicacy, plus we meet former tongue cutter Ylva Melkeraaen Lundell, who explains how she mastered this skill—and how lucrative this job can be. Also on the show: Journalist Kenji Hall embarks on a quest across Japan to find the world's best rice; Adam Gopnik goes to the movies; and we dress up a steak salad with pomegranate molasses and goat cheese. Get the recipe for Steak Salad with Walnuts and Goat Cheese. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

THE MERCH IS OUT NOW BABES!!!! https://salvulcano.colortestmerch.com/collections/taste-buds-podcast Joe DeRosa is joined by comedian Emma Willmann. The battle today is Provolone vs Goat Cheese ......Who's side are we on Taste Buddies?!?! Sound off in the comments. Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. SUPPORT THE SPONSORS TO SUPPORT THE PROGRAM BABES! policygenius.com/tastebuds go.factor75.com/tastebuds120 code tastebuds120 lucy.co code tastebuds FOLLOW OUR CLIPS PAGE BUDDIES