Podcasts about grapes

Many vineyard owners eventually consider moving beyond grape growing into winemaking, whether to create a new revenue stream, take control of their fruit, or explore a more creative outlet. In this episode, we welcome winemaker and podcaster Jim Duane of Seavey Vineyard and the Inside Winemaking podcast for the first part of a two-part discussion on how growers can make this transition successfully. The conversation discusses the mindset, skills, and resources needed to move from vineyard to cellar. Jim shares why a formal chemistry degree isn't required to produce quality wine, how growers can build confidence in their palate, and which common flaws are most important to recognize early. He also outlines three stages of winemaking where growers need to focus their attention: harvest chemistry, fermentation management, and post-fermentation protection. Listeners will also gain insight into the required equipment for red and white winemaking, the importance of temperature control at each stage, and why barrels can be a turning point for quality. Fritz and Jim round out the discussion with advice on navigating licensing, compliance, and regulatory hurdles, plus a look at custom crush facilities as an option for growers who want to test the waters without a full winery investment. This episode delivers practical, confidence-building advice for any grower curious about making wine and lays the foundation for part two, where the focus shifts to how vineyard practices change once you're also the winemaker. In this episode, you will hear: Why a chemistry degree isn't necessary to make quality wine Three key stages of winemaking where growers must focus their attention The most common wine flaws every new winemaker should learn to detect Equipment essentials for red and white winemaking at a small scale How custom crush operations can help growers test the waters before fully committing Follow and Review: If you enjoyed this episode, be sure to follow the podcast and leave a 5-star review on Apple Podcasts! Your support helps us reach more listeners.

On today's AgNet News Hour, Nick Papagni and Josh McGill sat down with Richard Matoian, former president of American Pistachio Growers and now co-operator of Matoian Brothers Farming in Easton. With decades of experience in both commodity leadership and hands-on farming, Matoian offered a unique perspective on the intersection of policy, trade, and day-to-day agricultural realities. Trade Deals and Tariffs Nick and Josh opened the show with news that Japan has agreed to a new trade deal with the United States, including a 15% baseline tariff on imports and a commitment to expand rice purchases by 75%. Matoian tied this directly to the pistachio industry, stressing that tariffs aren't about punishing trade partners but about achieving a level playing field. He recalled that for years U.S. commodities faced hidden tariff barriers abroad, and said the Trump administration's efforts have forced many to confront those inequities. Regulatory Burdens and Water Policy Matoian reflected on how California's regulatory environment has shifted over the decades, calling it “death by a thousand cuts.” New rules, from water restrictions to pesticide reporting mandates, add layers of difficulty for growers already facing razor-thin margins. He warned that transparency rules like public “spray day” postings could even bring protesters into the fields, creating safety risks for workers and growers alike. Water, as always, remained central to the conversation. Despite historic rains, he noted that state policy has left much of the resource untapped, pushing more farmers into groundwater reliance and leaving thousands of acres fallowed. “People just don't understand what it takes to put food on the table,” Matoian said. Pistachios, Raisins, and Grapes Matoian detailed how pistachio growers secured an anti-dumping tariff against Iran in the 1980s, a move that protected the U.S. industry and helped it grow into a global powerhouse. He suggested other commodities may need to explore similar tools as imports continue to challenge California products like raisins and tomatoes. Turning to his own farm, Matoian discussed 90 acres of table grapes and 40 acres of pistachios, noting that table grapes remain especially labor-intensive. With about 65 workers in the fields at harvest, he stressed that automation is limited when presentation and precision matter most. Looking Ahead Matoian advised young farmers to find a niche—whether in crop choice, marketing, or management—if they want to succeed in today's competitive climate. “If you're the grower that has always been, you're going to struggle,” he said. For the full conversation with Richard Matoian, listen to today's AgNet News Hour at AgNetWest.com.

Ashley Naylor, nombre poco conocido por aquí, pero reputado talento en la música australiana. Desde finales de los 80 ha formado parte de bandas como The Swarm, Even o The Grapes, y en los últimos años ha sido reclutado como guitarrista de grupos míticos como The Stems o The Church. El de Melbourne saca ahora disco en solitario, “Alexandria Sunset”, donde compone, produce y toca y canta cada nota que suena en esta colección de canciones que beben del pop, el folk o la psicodelia de finales de los 60 y comienzos de los 70.Playlist;(sintonía) ASHLEY NAYLOR “Caribou”ASHLEY NAYLOR “Alexandria sunset”ASHLEY NAYLOR “As good as gold”ASHLEY NAYLOR “A blue sky”THE SAINTS “Empires (Sometimes we fall)"DOM MARIANI “Apple of life”JAMIE TURNER “Hum drum”THE HIGH LEARYS “I’m a fool for you”THE NIGHT TIMES “I don’t mind”PLAYA NUDISTA “Casino”TOKEN HEARTS “Amateurs”LES RENCARDS “Panne de communication”SUPERTUBOS “Magnétika”13TH MAGIC SKULL “Funnel of love”Versión y Original; WANDA JACKSON “Funnel of love”Escuchar audio

The Wonderful World of Wine (WWW) Episode 298 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Wine Illustration talk with Maryse Chevriere Join The Wonderful World of Wine (WWW) hosts Kim and Mark for a conversation with Maryse Chevriere. A certified sommelier, acclaimed illustrator, author, and James Beard award winner, Maryse shares the fascinating, and "very very reluctant," story of her journey into the world of wine. Listeners will get an inside look at how the wine scenes differ between New York, San Francisco, and Boston. The discussion delves into her unique illustrations, which earned her the 2016 James Beard Award for Humor. Dubbing herself the "drunk doodler," Maryse explains how she finds inspiration to create her whimsical and insightful wine tasting note illustrations, which have been featured in publications like Food & Wine and Bon Appetit. The episode also uncorks her book, Grasping the Grape, covering practical topics like wine shopping, the aging potential of rosé, and deciphering wine labels. Maryse provides her expert tips on finding the perfect bottle and offers information on wine importers. Get ready for a sneak peek as she teases details about her upcoming new book. Finally, the show concludes with a thought-provoking comparison of her hand-drawn tasting note illustrations to those generated by artificial intelligence. Find Maryse and her work on her website, www.fcghstudio.com, and on Instagram @freshcutgardenhose. Cheers! Kim and Mark

An exploration of the wines and the region of Liguria on Italy's northwestern coast Resources from this episode: Books:  The Oxford Companion to Wine [5th Edition, Kindle Edition], Harding, J., Robinson, J., Thomas, T. (2023) Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours [Kindle Edition], Robinson, J., Harding, J., Vouillamoz, J. (2013) Websites:  Britannica: Dorian https://www.britannica.com/topic/Dorian Britannica: Liguria https://www.britannica.com/place/Liguria Italian Wine Central: Liguria https://italianwinecentral.com/region-province/liguria/ Quattrocalici: Il Vino nella Liguria: https://www.quattrocalici.it/regione/Liguria/ Unesco World Heritage Convention: Portovenere, Cinque Terre, and the Islands (Palmaria, Tino and Tinetto) https://whc.unesco.org/en/list/826 Glass in Session Episodes Relevant to this Episode:   S2E5: Hello Vino Novello! https://glassinsession.libsyn.com/s2e5-hello-vino-novello S2E6: Marsala https://glassinsession.libsyn.com/website/s2e6-marsala S3E4: Wine from Dried Grapes https://glassinsession.libsyn.com/website/s3e4-wine-from-dried-grapes S11E4: Corsican Wine, Grapes, History … and a Grave with Goblets https://glassinsession.libsyn.com/website/s11e4-corsican-wine-grapes-history-and-a-grave-with-goblets S12E3: Madeira Primer https://glassinsession.libsyn.com/website/madeira-primer-s12e3  S19E4: The Wines and the Region of Lombardia, Italy https://glassinsession.libsyn.com/the-wines-and-the-region-of-lombardia-italy-s19e4 S19E6: The Great White wines of Piemonte, a Nymph, a Rascal, and a Princess https://glassinsession.libsyn.com/the-great-white-wines-of-piemonte-a-nymph-a-rascal-and-a-princess-s19e6   Glass in Session® swag mentioned in this show: https://www.teepublic.com/user/glass-in-session   Glass in Session® is a registered trademark of Vino With Val, LLC. Music:  “Write Your Story” by Joystock (Jamendo.com cc_Standard License, Jamendo S.A.)

A state Supreme court judge ruled that former federal prosecutor Jim Walden's name must stay on the ballot even though he ended his bid for mayor. Meanwhile, prosecutors say the man accused of killing a Queens couple in their home confessed to the crime . Plus, the New York Liberty are preparing for their first round playoff matchup against the Phoenix Mercury. Finally, fall is around the corner and that means grape season. GrowNYC's Amelia Tarpey shares why grapes are in peak season at city farmstands.

Tonight, we are tasting and learning about two hybrid grape varieties. The first is Traminette and the second is Vidal Blanc. We are tasting a white wine blend of these two grapes. It is the Stone Hill Winery 2022 Hellbender Blanc.First, the Traminette is a hybrid white wine grape originally bred at the University of Illinois in 1965. It is an offspring of Gewurztraminer. Like its parent, it is perfumed and spicy, but less aromatic than its parent. It is pretty versatile, but is normally made into a dry or off-dry wine. The dry wine pairs well with salmon or chili. The off-dry version pairs with spicy dishes such as Thai and curry dishes. The second hybrid grape in our wine tonight is Vidal Blanc. This is the white-wine grape most often used for icewine, but this versatile grape can also produce dry, crisp wines. It makes a medium-bodied wine with notes of pear, honeysuckle, citrus, and candied fruit. Pairs with tomato-based dishes. Also pairs well with cheeses such as sharp Cheddars, Pecorino, or Parmigiano Reggiano.Tonight, we are enjoying:2022 Stone Hill Winery Hellbender Blanc. I purchased from the winery for $15. A fresh and bright white blend with pleasant acidity. Notes of orange blossoms, citrus, green apple, peach, and apricot. Also has notes of minerality and lemongrass. Medium-bodied wine with 13% alcohol and 0.9% residual sugar. We both liked this wine, but didn't love it. We rated it a three. If you like an aromatic wine, you should give it a try. Next week, we are having a wine cocktails show.

V najnovšej epizóde To Be Honest som privítala frontmana skupiny Billy Barman a spoluzakladateľa festivalu Grape – Juraja Podmanického. Juraj mi prezradil, v akom štádiu sa momentálne nachádza festival, a aj to, či si ho ako organizátor vôbec dokáže naplno užiť.Z nabitého line-upu tohto ročníka mi povedal, na ktorého interpreta sa osobne najviac teší, a tiež to, či majú v zálohe niekoho, ak by niektorý z účinkujúcich náhodou nedorazil.

Wisconsin’s wine grape harvest is underway, and at Bailey’s Run Vineyard in New Glarus, manager Aimee Arrigoni is watching the weather closely. She oversees six acres and 3,000 vines. The early Edelweiss has already been picked, but later-ripening reds are still waiting on September warmth. Recent swings between hot and unusually cool temperatures have stalled sugar levels, raising the risk of fruit damage from birds, bees, and disease. Despite the challenges, Arrigoni says yields are strong and quality is high, with promising reds like Marquette and Petite Pearl set for harvest later this month into early October.See omnystudio.com/listener for privacy information.

Dr Rebecca Leon and Dr Sarah Taylor are joined by Dr Suzanne Roberts, Consultant Haematologist at Bolton NHS Foundation Trust and Clinical Lead for Haemato-oncology at GM Cancer Alliance, to discuss the diagnosis of leukaemia and lymphoma in primary care. They cover common presentations, such as persistent lumps, overwhelming tiredness, and unexplained itching, as well as rare symptoms like facial swelling. The episode explores key investigations, when to be concerned about blood tests, practical advice on referrals, and important differences between acute and chronic leukaemias. Plus, the importance of vigilance, safety netting and advice for monitoring patients with possible haematological cancers.If you loved this episode and would like to hear more like this, please send your review to the-christie.gatewayc@nhs.net and share the series with a colleague.GPs Talk Cancer is the podcast series from GatewayC. GatewayC is the free early cancer diagnosis resource funded by the NHS and is part of The Christie NHS Foundation Trust. View the full shownotes for this episode at Podcast - GatewayCProduced by Louise Harbord from GatewayC and Listening Dog Media.DISCLAIMER: We know this podcast might be of interest to anybody, however it is aimed at primary care health professionals. All patient cases are based on real stories from our clinical practice as GPs. They are fully anonymised with no identifiable patient data. All featured statistics are accurate at the time of recording. All views expressed by guest speakers are their own. Hosted on Acast. See acast.com/privacy for more information.

Friday 9/5/25

6:01 My Pre-Harvest Getaways. 10:01 Our 2025 Harvest Outlook. 22:33 Are additives actually okay?? Newsletter Link - https://mailchi.mp/mtgawines/summer25Be sure to SUBSCRIBE and follow us on our social networks @mtgawines (YouTube, Instagram, The Book of Face and the Social Network Formerly Known as Twitter)MTGA Wines: www.mtgawines.comBlaire Payton Wines: www.blairepaytonwines.com

A day of mourning in Santa Cruz for the thousands of children who have been killed in Gaza over the last two years. And, Monday marks 60 years since the Delano grape strike began in the Central Valley.

In this episode we discuss - Tara had a distressing phone call, Joe had a long week and Sean has a new favorite. Please don't forget to check out our Youtube Channel, where we post the first 20-30 mins of the show…for free. You can't beat free. We'd be forever in your debt if you could jump over to our Youtube channel and Subscribe - and tell a friend. If you haven't got a friend, we'll be happy to be your friend, After you subscribe. You can also follow us on social media on Facebook, Instagram, Tumblr and Twitter. That's all of them, correct? Does anyone read this far down? Email us: ⁠⁠⁠⁠⁠HashtagJustSayinPodcast@gmail.com⁠

Today, we have another "From Games to Grapes" episode and we are so blessed that it's with Former Husky and NFL QB, Damon Huard, with Passing Time Winery. In this episode we pass the time talking Husky football, great wines and kick off the football season in style! #HappyFriday! #ItsWineTime! #Cheersing #EasterEggDeLille Cellars wines featured this episode:2023 Passing Time Chardonnay ($50 at the winery)2022 Passing Time Columbia Valley Red (CV) ($59 at the winery)2022 Passing Time Cabernet Sauvignon (HHH) ($110 at the winery)2022 Passing Time Cabernet Sauvignon (WWV) ($110 at the winery)2022 Passing Time Cabernet Sauvignon (RM) ($110 at the winery)A HUGE thanks to our sponsors: CDA Gourmet, Pilgrim's Market and J. Bookwalter Wines!CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, just down the street from Pilgrim's Market, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Visit https://www.cdagourmet.com for more information or  call 208-551-2364. CDA Gourmet: Your kitchen elevated Pilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!J. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.The Rivaura Wine Word of the Week - Press After fermentation, the winemaker uses a press to gently squeeze the grape skins and seeds to extract the remaining juice, known as press wine, which can add depth and complexity to the final blend.Rivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They will be open on Fridays and Saturday's until late Spring 2025! Visit https://rivaura.com for more information or simply call, 208 667-1019! Mentions: Jeb Dunnuck, Jenn Nance, Dan Marino, Andrew Will Winery, Col Solare Winery, Pepper Bridge Winery, Kevin and Krista Hughes, Doug Donnelly, Verginie Boone, Demond Williams, Andy Mason, Sadie Drury, DeLille Cellars, Drew Bledsoe, Luke Huard, Sam Huard, Holly Huard, Jenn Cohen, Brooke Huard, Dick Boushey, Chris Peterson, Avennia, Erica Orr, Erica Orr Wines, Chris Upchurch, Owen Bargreen, repour, Northstar, Ryan Kahlil, Brock Huard, Dennis Basket, Jim Barrett, Jeanine Lum and 3rd Bottle.Some wines we've enjoyed this week: Prisionero Torrontés, Wente Chardonnay, Rocky Pond Malbec, Roche Vig Amber and a J. Bookwalter Readers Sauvignon Blanc.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. © 2025 Wine Time Fridays - All Rights Reserve

Most of the world's wine grapes, like Chardonnay, Merlot, and Sauvignon Blanc, come from Vitis vinifera, a species prized for fruit quality but highly vulnerable to cold, pests, and disease. Assistant Professor Soon Li Teh of the University of Minnesota is developing new cold-hardy cultivars by combining traditional breeding with DNA technology—essentially 23andMe for grapes. His work taps into the resilience of native American species to improve winter survival and disease resistance. But it's no quick fix: the process from initial cross to cultivar release takes 18 to 25 years. Resources:         135: Cold Hardiness of Grapevines 155: Sustainable Vineyard Management Across Different Climates 217: Combating Climate Chaos with Adaptive Winegrape Varieties Grape Breeding and Enology project website Grape breeding at the University of Minnesota Soon Li The, LinkedIn Soon Li Teh, University of Minnesota Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate Online Courses – DPR & CCA Hours SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year – Discount Code PODCAST25 Vineyard Team – Become a Member

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3725: Mark Fisher shares the inspiring story of Brian Patrick Murphy, whose daily rituals transformed deep grief into a lifelong practice of joy and presence. Drawing on personal resilience, positive psychology, and timeless spiritual wisdom, Fisher illustrates how happiness is not accidental but a deliberate choice cultivated through gratitude, belief, and daily action. Read along with the original article(s) here: https://markfisherfitness.com/dedicated-pursuit-happiness/ Quotes to ponder: “By creating these rituals, Brian understood that happiness is not a byproduct of our environment, but a choice to pursue deep inner contentment.” “We must have the stubbornness to accept our gladness in the ruthless furnace of this world.” “Every part of me knew that it wasn't the greatest idea, but I reminded myself of the practice. So, I jumped in that ocean. I planted that flower.” Episode references: The Grapes of Wrath: https://www.amazon.com/Grapes-Wrath-John-Steinbeck/dp/0143039431 Learn more about your ad choices. Visit megaphone.fm/adchoices

Like many hip youngsters of my generation, at some point in my twenties I got Jazz-pilled by Beat literature, with writers like Jack Kerouac and Allen Ginsberg name-dropping bop-era musicians like Miles Davis, Thelonious Monk, John Coltrane, Charlie Parker, and many more, sending me to Limewire to download mp3s of 1950s and 1960s Jazz. In recent years, my casual appreciation has turned into a more intense investigation of music history and practice, particularly after discovering “The Grape,” a Jazz club in my neighborhood that's overflowing with colorful characters and musical adventure. My guest today is one of those characters: Monte Montgomery is a multi-instrumentalist, former touring funk guitarist, and all around hip music dude. In this conversation, he shares highlights from his decades in music, from playing funk with a group of Black GIs on a military base in Germany at the age of 17, to entertaining celebrities and insanely rich people on the Beverly Hills philanthropic event circuit, to his current gig holding court on piano, guitar, and drums every Tuesday night at The Grape. Check out my new ‘90s music podcast/video series with John Lombardo, 120 MONTHS: https://substack.com/@120months Listen to our special News Trap episode on the 20th anniversary of Hurricane Katrina with Justin Rogers-Cooper: https://www.patreon.com/posts/news-trap-8-30-w-137726055  Subscribe to the Nostalgia Trap Patreon for FREE to get updates on all our podcasts, videos, and writing:  patreon.com/nostalgiatrap    

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3725: Mark Fisher shares the inspiring story of Brian Patrick Murphy, whose daily rituals transformed deep grief into a lifelong practice of joy and presence. Drawing on personal resilience, positive psychology, and timeless spiritual wisdom, Fisher illustrates how happiness is not accidental but a deliberate choice cultivated through gratitude, belief, and daily action. Read along with the original article(s) here: https://markfisherfitness.com/dedicated-pursuit-happiness/ Quotes to ponder: “By creating these rituals, Brian understood that happiness is not a byproduct of our environment, but a choice to pursue deep inner contentment.” “We must have the stubbornness to accept our gladness in the ruthless furnace of this world.” “Every part of me knew that it wasn't the greatest idea, but I reminded myself of the practice. So, I jumped in that ocean. I planted that flower.” Episode references: The Grapes of Wrath: https://www.amazon.com/Grapes-Wrath-John-Steinbeck/dp/0143039431 Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3725: Mark Fisher shares the inspiring story of Brian Patrick Murphy, whose daily rituals transformed deep grief into a lifelong practice of joy and presence. Drawing on personal resilience, positive psychology, and timeless spiritual wisdom, Fisher illustrates how happiness is not accidental but a deliberate choice cultivated through gratitude, belief, and daily action. Read along with the original article(s) here: https://markfisherfitness.com/dedicated-pursuit-happiness/ Quotes to ponder: “By creating these rituals, Brian understood that happiness is not a byproduct of our environment, but a choice to pursue deep inner contentment.” “We must have the stubbornness to accept our gladness in the ruthless furnace of this world.” “Every part of me knew that it wasn't the greatest idea, but I reminded myself of the practice. So, I jumped in that ocean. I planted that flower.” Episode references: The Grapes of Wrath: https://www.amazon.com/Grapes-Wrath-John-Steinbeck/dp/0143039431 Learn more about your ad choices. Visit megaphone.fm/adchoices

We are dedicated to living a sustainable lifestyle at Retzlaff to honor Gloria's vision of a balanced land and community. It's common to see neighbors and employees picking tomatoes from the garden, or community members working hard with the family during the busy harvest season. We put passion into our wines from start to finish, and value sharing those wines and our organic practices with you. It is part of our duty to educate, conserve, and sustain the future, so please come by, take a tour of our vineyard and gardens, and enjoy our fresh wines.  Listen to the honeybees, smell a rose, and relax in the lush, organic paradise of Retzlaff Vineyards.

Hello and welcome back to The Grapes.Phil and Ben are back for series two of To The Regiment. Yes we know. It's been a while. But you can't rush brilliance.In this episode Ben asks the questions and Phil gives us the answers of what happened in between series one and series two. We've got some great episodes coming up this series, and some great interviews.TO THE REIGMENT... Hosted on Acast. See acast.com/privacy for more information.

In this episode, Christine looks at Aesops fables and their lessons 3rd Episode. The Fox and the Grapes, the Lion and the Mouse and the Wolf and the Crane. L'articolo Christian Tales – Christine – Aesop's Fables proviene da Radio Maria.

The Australian wine industry has battled through a couple of years of pain, but is it getting any easier?See omnystudio.com/listener for privacy information.

✨ Want to know the real magic that makes everyone smile?

From the Squad-carrying acoustics of the Atlanta Symphony Hall in Atlanta, it's your go-to conduit for the monoculture, so long as all you care about culturally is Wonka and/or the Joker. Get your daily boost and join us as we make slam dunks in the answer hole!Suggested talking points: A Toilet with Width Depth and Height, Lossless Farting Audio, Tatooine the Planet, I Am Not an Oboe, Vile Sticky Nonchocolate, Go Piss Girl, The Big Bin of Grapes in Your MindEquality Florida: https://www.eqfl.org/

Clay and his friend Russ Eagle interview Robert DeMott, one of the greatest living Steinbeck scholars, at his fishing cabin on the Madison River, south of Bozeman, Montana. DeMott is the author of three important studies of Steinbeck's novels, the editor of the journal he kept while writing his classic, The Grapes of Wrath, and also the editor of the four-volume Library of America edition of Steinbeck's work. Russ Eagle has been enamored of Steinbeck for decades, particularly his 1945 novella Cannery Row. Dr. DeMott was incredibly generous with his time and his insights into Steinbeck. An avid fly fisherman, DeMott spends five or six weeks each summer in Montana's Madison River valley, where we met up with him. DeMott regards the Grapes of Wrath as a top-five American novel, and Cannery Row, though underappreciated, is nearly as great. Over sodas and sandwiches, we had the honor of listening to one of America's most significant literary critics. This episode was recorded on August 1, 2025.

In today's spiritual fitness workout, Coach Caleb White explains the biblical plan for how to grow in the fruit of the Spirit with a look at grapes and the goodness of God!  As a thank you for your support this month, we'd love to bless you with a gift of your choice.Choose from three excellent books -each designed to encourage and equip you as you grow in Christ.Tracing His Promise: Donna Amidon shares 25 OT stories revealing Jesus in God's redemptive plan.Tactics:  A Game Plan for Discussing Your Christian Convictions  -   Practical tools to share and defend your faith with confidence and grace.Discovering a Living Faith: Explore James with Pastor Bryan Clark – Insightful and practical guidance.Yours with a gift of any amount.Thank you for supporting the mission of Christ.

Today on Judgment Awaits: Jumper and Grape resume their fight, Grape does some math, and Ari's characters get to finally show up. Momentarily.Email us your questions, comments, and theories at ⁠⁠⁠judgmentawaitspodcast@gmail.com⁠⁠⁠ Follow us on Twitter and Bluesky and read the episode transcripts at ⁠⁠⁠@j_awaitspodcast⁠⁠ and ⁠@j-awaitspodcast

This week on Fresh from the Field Fridays, we're going ape for grapes! Ross “The Produce Boss” Nelson and Dan “The Produce Man” Avakian welcome Jim Beagle from Grapery.Jim shares his journey from working the fields at age five with his dad to becoming CEO of Grapery—still walking the rows every day with his crew. You'll hear how rich dialogue with consumers keeps Grapery in tune with shopper expectations, and Jim's core advice: do the job right every day, be consistent, and deliver the experience shoppers can count on.We dive into: The intensity and precision of meticulous hand harvesting Why Grapery lets grapes ripen longer for maximum flavor The systems that ensure bunches are picked at peak maturity Grapery's world travels to find wild grape species with amazing flavor, bred into seedless varieties (all non-GMO) Flavor explosions ranging from tropical notes to Stone fruit sweetnessIt's a masterclass in flavor, farming, and consistency—all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media.

This week on Fresh from the Field Fridays, we're going ape for grapes! Ross “The Produce Boss” Nelson and Dan “The Produce Man” Avakian welcome Jim Beagle from Grapery.Jim shares his journey from working the fields at age five with his dad to becoming CEO of Grapery—still walking the rows every day with his crew. You'll hear how rich dialogue with consumers keeps Grapery in tune with shopper expectations, and Jim's core advice: do the job right every day, be consistent, and deliver the experience shoppers can count on.We dive into: The intensity and precision of meticulous hand harvesting Why Grapery lets grapes ripen longer for maximum flavor The systems that ensure bunches are picked at peak maturity Grapery's world travels to find wild grape species with amazing flavor, bred into seedless varieties (all non-GMO) Flavor explosions ranging from tropical notes to Stone fruit sweetnessIt's a masterclass in flavor, farming, and consistency—all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media.

Find more of my photos on PixelFed Read more on this topic: Tomatoes at the Farmer's Market [Photography] Peaches at the Farmer's Market via Instagram [Photography] Lantana Flower Closeup [Photography] Oak leaf Hydrangea From the 2022 Mary Lou Heard Memorial Garden Tour [Photography] Cactus Sky, San Diego, California [Photography]

A few years ago, a young woman was interning at the Original Wine of the Month Club. Her internship revolved around social networking, office duties, and one particular job that may have set her career path. Lisa Kassabian was to write the talking points for all my podcasts that featured a woman in wine.  She would research the guest, write up peritnent points, present the to me and together we would redirect or correct. When that work was completed, Lisa was invited on set to hear how her questions worked and how the guest would respond. Maybe I had something to do with it, it would certainly make sense...because eventually, Lisa became an Enology student at Cornell University.  At the University, all students in this curriculum are required to do an internship before they graduate. This is the story of Lisa's internship at the famed Chateau Haut Bailly. For sure, if you want to know the insights a young wine Enology student might gain from the academic side and the practical side of wine...this is the episode. Lisa Kassabian never expected that an afterschool “All About Grapes” club would spark a journey from a Los Angeles vineyard to the heart of Bordeaux. In this episode of Wine Talks, you'll discover how a childhood passion for science—and a hobby vineyard at home—led Lisa from California to Cornell, and ultimately, to an eye-opening internship in France. You'll gain a rare behind-the-scenes view of the very real intersections between wine, science, and culture, as Lisa reveals how pruning and fermentation chemistry connect to centuries of tradition. Listen closely and you'll learn what really happens when theory meets the terroir: from tackling grapevine netting and barrel racking to navigating French hospitality, language barriers, and immaculate cellars. Through Lisa's first-hand stories, you'll hear what distinguishes French winemaking—the meticulous attention to detail, relentless innovation, and deep cultural ties that set Bordeaux apart from Napa. Ever wonder what it's like to balance the academic rigor of soil science classes with tasting your family's Sauvignon Blanc in sunny California? Or how it feels to pour wine at a charity gala in a historic French château? This episode peels back the reality of building a global wine career, from landing international internships to learning the business beyond the classroom, and even discovering which French pastries pair best with your morning commute. By the end, you'll understand not only the pathways women are carving into the industry, but also why every bottle holds a world of stories, science, and adventure—a revelation sure to inspire future vintners and aficionados alike.   Cornell University https://www.cornell.edu   UC Davis (University of California, Davis) https://www.ucdavis.edu   Château Haut-Bailly https://www.haut-bailly.com   Sequoia Grove Winery https://www.sequoiagrove.com   Smith Haut Lafitte https://www.smith-haut-lafitte.com   Château Lynch-Bages https://www.lynchbages.com   Château Giscours https://www.giscours.com #wineTalks #LisaKassabian #PaulKalemkiarian #viticulture #enology #CornellUniversity #wineinternship #ChateauHautBailly #Bordeaux #NapaValley #womeninwine #Frenchwine #wineeducation #vineyardmanagement #winemaking #winescience #Frenchculture #wineindustry #winecareers #winepodcast  

The BanterThe Guys reconcile salumi and salami and talk about a high-end chocolate scandal.The ConversationThe Restaurant Guys are eager to speak with Natalie MacLean, renowned wine and food writer, to talk about pairing wines with summer foods, especially vegetables. She offers insightful advice on choosing wines for weddings and other gatherings.The Inside TrackThe Guys talk with Natalie about the beauty of toasts.“ I love making toasts because I think it just seals the celebration like the bow on the present. It's a symbol of unity. That's what toasting was in the old days. People would literally clink their glasses to make sure the wine spilled a little bit into each other's cup. Well, and they were also making sure they weren't poisoning each other. But that's another issue,” Natalie MacLean on The Restaurant Guys Podcast 2007 BioNatalie is a wine writer and educator. She is the wine expert on CTV's The Social,  CTV News, and Breakfast Television.Natalie's first book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass and her second book Unquenchable: A Tipsy Quest for the World's Best Bargain Wines were both selected as one of Amazon's Best Books of the Year. Her third book Wine Witch on Fire: Rising from the Ashes of Divorce, Defamation, and Drinking Too Much has become a National Bestseller.She was named the World's Best Drinks Writer at the World Food Media Awards, and has won four James Beard Foundation Journalism Awards  and the M.F.K. Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier International.InfoNatalie's site (find her books here)https://www.nataliemaclean.com/The Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

All aboard the Story Train! Birdie takes us to the lush meadows of Southern England, where a clever fox named Felix discovers a tempting bunch of grapes just out of reach. Through Felix's struggle, learn an important lesson about honesty, disappointment, and why it's better to admit how we feel than pretend we never cared.

Labor Day Lux Radio Theater "Our Vines Have Tender Grapes" September 2, 1946 CBS starring Margaret O'Brien 

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

We are back with more news and stories you will only find here! Plus comedy! Roll a Meldrick and enjoy the moment!

If you like grapes, there's good news ahead. John Pezzuto, professor and dean of the college of pharmacy and health sciences at Western New England University, details why grapes should be part of your diet. Dr. John Pezzuto is professor and dean of the College of Pharmacy and Health Sciences at Western New England University […]

A 15-minute podcast of Bible teaching, Monday - Friday, by the President and Editor of the Sword of the Lord Publishers, Dr. Shelton Smith.

This week we have Aaron McCann and Liam Dalton! They talk about struggling with addiction, relapsing, Derek getting angry and much more. ON THE GATE! ENJOY! Original air date: 8.18.25WATCH THE LIVESTREAM 2 PM EST MONDAYS and EXCLUSIVE EPISODES 2 PM EST THURSDAYS on gasdigital.com. Use promo code OTG for a discount on your membership. Watch the free livestream here at 11 PM EST WEDNESDAYS. FOLLOWGeo PerezInstagram - https://www.instagram.com/geoperez86/Derek DrescherInstagram - https://www.instagram.com/derekdrescher/On The Gate! A podcast hosted by two jailbird/recovering drug addicts and active comedians Geo Perez and Derek Drescher, who talk each week about their times in jail, what they learned, what you should know, and how they are improving their life or slipping into recidivism each day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s harvest time for many grape farmers and the vineyards are full. But there are not enough hands on farms to pick and many, many farmers are serving in the military reserves, some for hundreds of days. Volunteers are still needed to help. Farmer and winemaker Daniel Peretz has spent over 450 days in reserves since the war began. He put out a call for volunteers and dozens of Israelis showed up at dawn this week at his vineyard and picked six tons of grapes that will be made into his award-winning wine. (photo: Arieh O'Sullivan) See omnystudio.com/listener for privacy information.

In this conversation from 2023, Alex speaks with Pete Boettke about the relevancy of Friedrich Hayek in the contemporary context, what it means to be a "Hayekian" and the curious tale of how Hayek came to be the focus of his latest book "F. A. Hayek: Economics, Political Economy and Social Philosophy" Episode Notes Pete's book “F. A. Hayek: Economics, Political Economy and Social Philosophy“ https://a.co/d/ah7SpwW  Hayek on The Stanford Encyclopedia of Philosophy https://plato.stanford.edu/entries/friedrich-hayek/  Introduction to Hayek's “Road to Serfdom” https://mises.org/library/road-serfdom-0  Murray Rothbard's “Man, Economy and State” retrospective https://fee.org/articles/rothbards-man-economy-and-state-at-50/  Milton Friedman's “Free To Choose” https://www.proglocode.unam.mx/sites/proglocode.unam.mx/files/docencia/Milton%20y%20Rose%20Friedman%20-%20Free%20to%20Choose.pdf  Hayek “Prices and Production” https://mises.org/library/prices-and-production-and-other-works  Introduction to economics of Lucas https://www.econlib.org/library/Enc/bios/Lucas.html  Steve Horowitz on Hayek https://www.youtube.com/watch?v=K5dR0zgC1ZI  Herbert Dreyfuss “What Computers Can't Do” https://mitpress.mit.edu/9780262540674/what-computers-still-cant-do/  Horowitz quote on Hayek “we have to learn to live in two worlds at once” https://www.jstor.org/stable/41560288  Hayek's “The Fatal Conceit” https://press.uchicago.edu/ucp/books/book/chicago/F/bo3643985.html  Kenneth Boulding “After Samuelson, Who Needs Adam Smith?” https://read.dukeupress.edu/hope/article-abstract/3/2/225/12381/After-Samuelson-Who-Needs-Adam-Smith “The Extended Present” (concept) https://medium.com/extended-present/about  The “Grapes vs. Cucumbers as pay for Monkeys” experiment (youtube video) https://www.youtube.com/watch?v=meiU6TxysCg  The Constitution of Liberty - Hayek https://www.mises.at/static/literatur/Buch/hayek-the-constitution-of-liberty.pdf  Chandran Kukathas' Liberal Archipelago https://global.oup.com/academic/product/the-liberal-archipelago-9780199219209?cc=ca&lang=en&  Kind vs. Wicked learning environments. https://www.psychologytoday.com/ca/blog/experience-studio/202007/experience-kind-vs-wicked   

Meet Grapes n Cream — a balanced hybrid lovechild of Grape Pie (Grape Stomper × Cherry Pie) and Cookies & Cream (Girl Scout Cookies × Starfighter). This one's grown to impress: dense buds, gorgeous purple flecks, and an aroma that'll make you double-take the jar.Smell & TasteSweet grapes up front, creamy vanilla in the middle, and a soft berry finish. Earthiness is faint — just enough to ground it without tasting like you're hitting potting soil.Cannabinoids & PotencyTypically tests between 24–25% THC, but some batches (especially well-grown indoor flower) have been clocked at up to 35%. Trace CBD is rare here — this is a THC-forward strain made for those who want to feel it.Terpenes (dominant first)Caryophyllene – spicy/peppery notes, potential anti-inflammatoryLimonene – citrus lift, mood boostMyrcene – earthy/fruity, relaxationEffects & ExperienceFirst puff: a heady rush that sits right behind the eyes and along the jawline. The mental space? Clear but softened — perfect for conversation, creative work, or winding down without total couch lock. As it settles, the body relaxes while your mind stays present. Possible sidekick effects: cottonmouth and snack raids.Commonly Used ForStress and anxietyMild depressionNausea reliefLight inflammationSocial hangouts where you still want your words to come out in the right orderGrowing Grapes n CreamDifficulty: Moderate — thrives with some TLC and trainingIndoor flowering: ~8–9 weeksOutdoor harvest: Late September–early October in warm climatesYield: Medium–high with proper pruning and airflowLoves a controlled environment to really push terpene production and deepen those purple huesVibe CheckThis isn't a “hit it and disappear into the couch” strain — it's a “pass it around while the conversation keeps rolling” strain. Balanced enough for a creative afternoon or low-key evening, and tasty enough you'll keep going back for “just one more hit.

The guys dive into Colton's big (and surprisingly responsible?) move—signing up for Buccaneers season tickets. Is this a new era of adulting or just an excuse to tailgate more? Lummy poses the ultimate question: would Colton actually make a good dad? Plus, somehow, Colton's still scamming free cookies from Publix, and we're not even mad about it. All that and more nonsense you didn't know you needed.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's show, I cover Pinot Blanc as part of the grape miniseries.   Pinot Blanc is a white color mutation of Pinot Noir, native to Burgundy/Bourgogne. It creates refreshing light- to medium-bodied wines that run the gamut from simple sippers to much more complex, oak-aged versions, to excellent sweet and sparkling wines. Photo: Pinot Blanc.  Credit: Wines of Austria   This lovely grape is often described as a “workhorse” and not treated with much reverence, partially because it is often seen as inferior to its cousin Chardonnay. But a handful of producers these days are showing that Pinot Blanc can be a lot more than a light sipper. When grown on the right sites and treated well, this grape can create beautiful, complex wines. With its high acidity and medium sugars, it is also extremely versatile -- making great still, sparkling, dry, or sweet wines.   In the show, as I always do with the grape miniseries, I cover the history of the grape, how it behaves in the vineyard, the aroma and flavors and how it changes with winemaking. I end with where it is grown and food pairing ideas.   This show has a lot of producer names in it because I know that it is hard to find good versions of Pinot Blanc, so I'm trying to steer you in the right direction.   Full show notes with producer names and all back episodes are on Patreon. Become a member today!   www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with me or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Peter Jakob Kühn made the wines at Weingut Peter Jakob Kühn in Germany's Rheingau region for many decades before retiring and passing the family winery on to his son Peter Bernhard Kühn.Peter Jakob, who was born in 1954, alludes to the constrained economic situation that existed in the German countryside following the Second World War. He recalls his grandfather, who had lived through two World Wars, and the relationship that his grandfather had with the rest of the family. Peter Jakob then describes meeting his wife and taking over the family winery in 1979 in the wake of his father's death. He recalls what steps he took to improve the quality of the wines and add to the size of the estate in the early days after assuming control. He contrasts his approach to the vineyards with the post-War emphasis on high yields that some of neighbors pursued. Peter Jakob speaks about a trip to Burgundy that served as an early inspiration. He also describes the setting and landscape of the area within the Rheingau where the winery is situated.Peter Jakob converted the estate to Biodynamic farming, and he describes the very personal reasons for that and other key decisions. As the quality of the wines improved, so did Peter Jakob's level of satisfaction with his own wines and their renown in the critical press. Peter Jakob describes how his mindset changed in response to both praise and some failure from others to understand the direction he was taking the wines. Specifically, he addresses the 1999 vintage for the winery and the malolactic conversion that took place in that year and others afterwards. He then talks about how a malolactic conversion changes the characteristics of a Riesling, and describes his vision for what a Riesling can be. Then he contrasts that vision for a Riesling with the stereotype of a racy, fruity German Riesling, which he was trying to avoid. Looking back from this vantage point, Peter Jakob describes the importance of his experimental phase in the early 2000s, as he tried different techniques in the winery. He also pinpoints his motivations for making those experiments and changes in the winery. He further discusses dry Germany Riesling and his thoughts on the topic, which are intertwined with a change in the climate as well as his personal experience. As the interview comes to a close, Peter Jakob talks about handing off the winery to his son Peter Bernhard and how he has experienced the change.This episode also features commentary from:Clemens Busch, Weingut Clemens BuschTomoko Kuriyama, ChanterêvesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, things get wild as Colton shares the bizarre moment his boss told him not to wear a dress to work. Meanwhile, Lummy has a bathroom emergency that nearly derails the show, and we get an update on the long-awaited status of Lummy's truck. Plus, we dive into the mystery behind "Grape Ape" and "Cheap Skate" — and trust us, it's not what you think.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.