Podcasts about Horseradish

This week Kevin and Austin discuss the amazing world of bareroot vegetables like Rhubarb, Asparagus and Horseradish. Learn how to start these perennial crops now to enjoy harvests year after year. Kevin, also shares his advice for growing potatoes including how to mound up.Want to start your peppers and tomatoes early this year? Check out Kevin's step by step demonstration of seed starting on YouTube:Starting Seeds With KevinGreen Acres Garden PodcastGreen Acres Nursery & SupplyGreen Acres Garden Podcast GroupIn the greater Sacramento area? Learn how to make your yard Summer Strong and discover water-saving rebates at BeWaterSmart.info.

Turns out a large percentage of people carry spare underwear with them. A round of ‘Name That Quarantunes', this time the topic is ‘Songs turning 25 in 25'. Damnit Matthew can't say the word ‘Horseradish'! Plus, we call Americans to see if they will welcome Canada as the 51st state! Plus, we chat naked dreams!

We love giving our meals a little kick whether it be a sauce, seasoning or side. However they're  alot that we want nowhere near our plates. The contrevseary is discussed because some peopple are seasoning up their plates with something you shouldnt.

BEWARE!!! When I used this horseradish the following day it was set - my tips are to use less soured cream, add double cream (all vegan of course) and may be even some vegan mayo so it doesn't set. Keep editing until you get the texture you want!    Welcome to this episode of The Keto Vegan podcast! Today, I'm diving into the spicy, tear-inducing world of horseradish. If you've ever been frustrated by the cost of vegan horseradish (and the fact that it's often only available online), this episode is for you! I'll share how I've taken matters into my own hands to whip up a delicious, creamy vegan horseradish sauce. From homemade sour cream to prepping the fiery root itself—yes, there were tears, painful tears! I've got all the tips to make this condiment at home. Let's get grating!   Learn how to make your own vegan horseradish sauce from scratch with this easy, budget-friendly recipe. In this episode, I'll walk you through: Why store-bought vegan horseradish isn't worth the expense. The ingredients you'll need, including: Horseradish root (the star of the show). DIY vegan sour cream (made with Elmlea Plant Double, lemon juice, and vinegar). Orgran No Egg as the perfect egg replacer. Step-by-step instructions for making vegan sour cream and preparing the horseradish root. Safety tips for handling horseradish—trust me, get some googles! Storage tips to keep your horseradish fresh for up to a month or frozen for longer. Whether you're looking for a fiery kick to your roast veggies or a creamy condiment for your sandwiches, this homemade horseradish sauce is a game-changer for any vegan kitchen. #KetoVegan #VeganHorseradish #HorseradishSauceRecipe #HomemadeVeganRecipes #PlantBasedCooking #VeganCondiments #LowCarbVegan #DairyFreeRecipes #DIYVeganSauce #HorseradishRoot #VeganHorseradish #HomemadeCondiments #KetoVeganLifestyle #VeganSauces #LowCarbLiving #PlantBasedKeto #DIYRecipes #CreamyVeganSauce #BudgetFriendlyVegan #SpicyAndVegan Links Mentioned: Orgran No Egg Replacer Elmlea Plant Double Cream Subscribe to The Keto Vegan podcast for more delicious plant-based keto recipes, tips, and hacks. Let me know how your horseradish turns out—tag me on social media with your creations! Valuable Resources For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

We join the table of Eva Terra to roll the dice to create Goobles "Goob" Horseradish! This elder tabaxi with a strange name is a cobbler of lifting shoes ("moon shoes") that keep you up off the ground! He values hospitality and for proper business to be conducted in his shop. But he needs the help of the party to find the missing pair of shoes that have gone bad and stalk the town... And note: I've included the raw transcript from Zencastr for this episode as well (will work to go back and retrieve and upload others as I'm able). Please note the transcripts are the UNEDITED version, not the final edit you are listening to. Podcast art by Chauncy Riley (https://www.behance.net/graphicsbychauncy), Graphics by Chauncy. Visit our website at https://sidekicksandsidequests.com (https://sidekicksandsidequests.com) Twitter Page (https://twitter.com/SideKQPodcast) Facebook Page (https://www.facebook.com/SideKQPodcast) Subreddit Page (https://www.reddit.com/r/SideKQPodcast) Instagram Page (https://www.instagram.com/sidekqpodcast) Discord Server (https://discord.gg/yraJJ6JHEd) Support the podcast AND use Zencastr at the same time by going to my referral link (https://zencastr.com/?via=sidekqpodcast) Special Guest: Eva Terra.

It's the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Tom talks with John Shields, owner of Gertrude's at the Baltimore Museum of Art and Damian Mosely of Blacksauce Kitchen. The two chefs talk with Tom and the Midday callers about cooking tips and food faux pas for folks preparing tomorrow's big meal. We also get a special check-in from Tom's mom, Rosemary Hall.   Jo-Jo's Curried Crab Dip (Gertrude's Recipe) Ingredients (8 servings): 1/2 cup of Dried currants 1 lb of Cream cheese 2 tbsp of Madras Curry Powder 2 tbsp of Mayonnaise 1/3 cup of Coconut Milk 1/3 cup of Minced green onions or chives 1/3 cup of finely diced Red bell pepper 1 lb of Lump or Claw Crab meat 1 pack of Melba rounds, Water crackers or Ginger snaps.   Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl place the currants and just enough water to cover. Let stand for 15 minutes. Drain, but reserve 2 tablespoons of liquid, and put the currants aside.  In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and 2 tablespoons of the reserved currant liquid.  Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with Melba rounds, Water crackers, or Ginger snaps.   Chocolate Bourbon Pecan Pie (Gertrude's Recipe) Ingredients (1-9 Inch Pie): 1 Pie Crust 3 Eggs 1/2 cup of Sugar 1/2 cup of Brown sugar 1 cup of Karo syrup 2 tsp of Vanilla extract 1/2 cup of Melted butter 2 tsp of Flour 2 oz of Unsweetened chocolate, melted 1 1/2 oz of Semi-sweetened chocolate, melted 1/4 cup of Locally distilled bourbon 1 1/2 cup of Pecan pieces (per pie)   Directions: Preheat oven to 350 degrees Fahrenheit. Cream eggs and sugar together. Stir in the Karo syrup, vanilla, butter, and flour, Mix well. Add chocolate and bourbon. Spread pecan pieces around the bottom of each pie crust. Pour in filling and gently mix into the nuts. Bake for about 45 minutes to 1 hour, or until puffy and set. Cool and serve.   Rosemary Hall's Fresh Cranberry Relish Tom's Mom makes this delicious cranberry concoction, which Tom and his Mom first learned from James Porterfield, a friend in Ithaca, NY. Ingredients: 1lb Cranberries 1/2 cup of White granulated sugar (Tom uses 1/4 of a cup) 1/2 cup of Firmly packed brown sugar (Tom uses 1/4 of a cup) 1 cup of water   Directions: Grab a pot and bring the cranberries and sugar to a boil and cook for 10 minutes. When cool, mix in: 2 tbsp of Horseradish 2 tbsp of Dijon mustard Serve over Cream cheese as an Appetizer, or eat it as a side with Turkey, Chicken, or Pork.   Sweet Potato Biscuits (Blacksauce Recipe) Ingredients: 4.75 lbs of All-purpose flour 7 tbsp of Baking powder 4 tbsp of Sugar 2 tsp of Salt 1.75 lb of Cold butter, cut into parts 1 lb of a Peeled Sweet potato 64 oz of Buttermilk 2 oz of Heavy cream 2 tbsp of Turbinado sugar   Directions: Preheat convection oven to 400°F. (if you're using a conventional oven, then 425°F). Line two half-size sheet pans with parchment paper. Measure dry ingredients (flour, baking powder, sugar, and salt) into a stainless steel bowl. Using a knife and sanitized cutting board, cut the butter into 1-ounce cubes. In small batches, pulse the flour mixture and butter in the bowl of a food processor until the mixture resembles a coarse cornmeal. Return mixture to stainless steel bowl. Add roasted sweet potato to the food processor; pulse in the buttermilk. Make a well in the center of the flour & butter mixture; using a stainless steel spoon, fold in sweet potato buttermilk mixture just until the dough comes together. Turn out the biscuit dough onto dry, lightly floured work table; bring together and knead twice. Flatten the mound of dough, with hands or rolling pin, to two inches in height. Cut biscuits using 2” biscuit cutter, and place next to each other on sheet pan. Bake for 9 minutes in full size electric convection oven Remove biscuits from the oven and, working quickly, brush the tops with heavy cream and sprinkle with turbinado sugar. Return to the oven and bake for 9 more minutes in full size electric convection oven. Remove pans from oven and place onto bun rack to cool.   Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

HORSERADISHHHHHHHHHHHHHH!! This week, the guys discuss Kendrick Lamar's surprise album "GNX." Favorite song? Best Beat? Album Of The Year? All these questions will be answered on this show! And finally: the guys debate their Top 5 "Intro Songs On Hip Hop Albums." Lock in, this episode is crazy, scary, spooky, hilarious!

Dave tells us all about the appropriate toppings to prime rib, we talk tipping more than 20%, and more!

Dave tells us all about the appropriate toppings to prime rib, we talk tipping more than 20%, and more!

Dave tells us all about the appropriate toppings to prime rib, we talk tipping more than 20%, and more!

Today's recipe is Cocktail Sauce Without Horseradish.Here are the links to some of the items I talked about in this episode: #adMixing BowlMeasuring CupMeasuring SpoonsCooking Shrimp From FrozenAll New Chicken CookbookHere'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

Crostini with triple crème cheese, roasted grapes and walnut 1 ciabatta loaf 200g red seedless grapes, removed from stem 1 tablespoon oil 1 teaspoon seasalt 1 teaspoon finely chopped rosemary 2 rounds triple crème cheese 4 walnut halves Slice the bread as thinly as you can with a serrated knife and place on a couple of baking trays. Bake in a 180°c oven until crisp and golden – about 10 minutes. Cool. Place the grapes into a baking dish and drizzle over the oil. Scatter over the salt and rosemary and place in a 180°c oven for about 25 minutes or until the grapes are blistered. Cool. To serve – slice the cheese thinly and place on a crostini, top with a few grapes and then finely grape walnut on top. Crostini can be made in advance and stored in an airtight container. The grapes can be stored in the fridge for up to a fortnight.Crostini with local prawns, roast tomato, chilli and horseradish1 ciabatta loaf 1 x 350g pack frozen local prawns, defrosted Juice and zest 1 lemon 1 teaspoon salt 250g cherry tomatoes, halved 1 tablespoon oil ( I used a basil rapeseed oil) 1 teaspoon finely chopped red chilli or chilli paste 1 tablespoon horseradish sauce 75g mayonnaise 75g sour cream Salt and pepper to taste Citrus balsamic pearls and dill fronds to garnish Prepare the crostini as above. Fill a pan with half a thumb depth of water and season with half a teaspoon of the salt. Add the lemon juice and zest and bring to a simmer. Add the prawns, cook for a minute then turn off the heat. Leave for 2 minutes then drain and cool. Place the cherry tomatoes in a baking dish and drizzle over the oil and remaining salt. Cook in a 180°c oven for about 20 minutes. Cool. Mix the prawns with the cherry tomatoes (strain off the juice), chilli, horseradish, mayo and sour cream. Mix well and check seasoning. Spoon onto the crostini and garnish with the dill and balsamic pearls.

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed Bret's trip to the San Francisco Bay area, where he went for The Culinary Institute of America's annual Worlds of Flavor conference in Napa.  The theme this year was Borders, Migration, and the Evolution of Culinary Tradition, which Bret acknowledged was quite a mouthful, but basically it was a discussion of how cooks adjust their food based on what ingredients are available and what customs and traditions are around them, as well as their own life experiences. In short: It's all fusion. Highlights included a demonstration of southern Italian spaghetti and tomato sauce made like it was risotto and accompanied by a lecture of how spaghetti and tomatoes got to Italy, and lentil fritters that combined the traditions of West Africa and East Africa. Bret then spent the weekend in San Francisco, and a culinary highlight was a pastrami sandwich with horseradish and red pepper aïoli at Mario's Bohemian Cigar Store Café in the North Beach neighborhood.  Pat stayed in New York City and checked out a Cambodian restaurant called Bayon. It was her first time trying that particular cuisine and she found it lighter and more subtle than the cuisines of its neighbors, Vietnam and Thailand. She also had brunch at Sarabeth's, a long-standing concept with four locations in New York City, where she enjoyed tasty popovers and mushrooms with eggs. Then Bret shared an interview with Cheng Lin, chef and owner of Shota Omakase in the Brooklyn neighborhood of Williamsburg. The chef discussed the importance of rice in sushi and of cultivating regular customers.

This episode covers an herb of the world: horseradish or Armoracia rusticana, which is, of course an herb and a food. It has been used for over 2,000 years for respiratory and urinary issues as well as for culinary purposes. We are going to explore all of these aspects. And, as usual, we will explore all the intricacies of this herb as well as an explanation of its category. Each episode of the podcast will go into great depth about a single herb or formula. Besides covering the basics of herbology including category, and functions, we will explore the history, quality, science, pharmacology, evidence, and any potential interactions of each herb. And then there is always something a little quirky about an episode. In this episode, we are going to look at how Chinese medicine regards fats in our diet. Please join us as we find out more about this fascinating herb horseradish or Armoracia rusticana!

Wanting to arm yourself with a full arsenal of immune support this season? Nature really has provided us with everything we need! On this episode of Vitality Radio, Jared welcomes back Jamie Cotter from WishGarden Herbs to talk about their Kick-Ass Immune formulas (yes that's really the name of the products!) You'll learn the incredible benefits of the carefully selected herbs in each of their formulas for preventing illness, kicking it when it does take hold, specific symptom support, as well as how to support the recovery process and rebuild resilience. And for the moms out there, they also have formulas for pregnancy and nursing as well as a great line for kids! You'll want to check them out!Products:WishGarden Herbs FormulasAdditional Information:#420: Fast Relief From Seasonal Allergies Using Some Kick-Ass Herbs with Jamie CotterVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

So I was given the privilege of a press for Hollyshorts Film Festival again this year and got to watch so many amazing short films, plus I got to do some great interviews with those behind the films. "Bill" is a darkly comedic short film that explores themes of power, control, and societal expectations. The story follows a woman who, after years of enduring her sexist husband, takes matters into her own hands by murdering him and turning his corpse into a puppet of the perfect husband. This bold narrative challenges viewers to think critically about gender dynamics in a uniquely humorous and horrifying way. Be sure to be on the lookout for when you can check out this fun dark comedy. "Bill" Cocktail: Bloody Mary Ingredients Celery salt 1 Lemon wedge 1 Lime wedge 2 oz of Vodka 4 oz of Tomato juice 2 Tsp. prepared Horseradish 2 dashes Tobasco sauce 2 dashes Worcestershire sauce 1 pinch of Ground black pepper 1 pinch of Smoked paprika Garnish: parsley sprig Garnish: 2 Green olives Garnish: Lime wedge Garnish: Celery stalk (optional) Directions Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated, then fill the glass with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the vodka, tomato juice, horseradish, Tabasco, Worcestershire sauce, black pepper, smoked paprika, plus a pinch of celery salt along with ice and shake gently. Strain into the prepared glass. Garnish with parsley sprig, 2 speared green olives, a lime wedge and a celery stalk (optional). Or make yourself a Whiskey Neat "Bill" Drinking Game: Drink when Bill insults her. Drink for every tap on the glass. Take a shot/or drink for every stab. As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

The Wise Fools have one hot export, but even that can't overcome what essentially collapses this week into a lot of Dad Jokes. In the story's defense, Charles M. Powell was, in fact, a dad. From "Tales of The Wise Fools of Chelm," available on Amazon.com in paperback and Kindle. https://amzn.to/3VpWj7y

Midday's What Ya Got Cookin'? segment returns. What dishes or recipes have you been obsessed with this summer? We are joined by a pair of heralded local chefs who have recipes that take advantage of Maryland's summer seafood and vegetable offerings. Gwyn Novak is a professional chef and cooking instructor who owns and operates "No Thyme to Cook," a cooking school on Solomons Island in southern Maryland. John Shields is the owner of Gertrude's at the Baltimore Museum of Art and author of several cookbooks. Both chefs shared a few of their favorite recipes with us: Grilled Peach Crostini with Whipped Ricotta - Serves 8 Ingredients: · 1 C. whole milk ricotta· Kosher salt· Freshly cracked black pepper· 4 peaches, pitted and quartered· Extra virgin olive oil· 1 loaf sourdough, thickly sliced· ¼ C. toasted pecans, chopped· 1 Tbsp. fresh lemon thyme (or fresh thyme leaves with ½ tsp. lemon zest)· 2 Tbsp. hot honey· Edible flowers for garnish Directions:To whip the ricotta: Place the ricotta in a blender or food processor with a pinch of salt and pepper. Blend until smooth and light. Season to taste. Brush the peaches with olive oil. Grill until they begin to give off juice and have grill marks. Remove from the grill and set aside. You can now slice these in half. Lightly brush the sourdough with olive oil. Grill lightly until you see grill marks. Remove from the grill. To assemble: Spread whipped ricotta onto the sourdough slices.Top with sliced peaches, toasted pecans, lemon thyme.Drizzle with hot honey.   Corn, Crab and Red Pepper Salad Ingredients:3 tbsp extra-virgin olive oil1 tbsp sherry vinegar1 large garlic clove, peeled, and mashedJuice of 1 lime½ pound fresh or pasteurized backfin crabmeat, picked over for shells1 small red onion, peeled and finely minced1 medium red bell pepper, cored, seeded, cut in fine dice4 cups fresh Silver Queen (or other sweetcorn) corn kernels3 tbsp fresh cilantro leaves¼ tsp Old Bay or seafood seasoningSalt and freshly ground black pepper Directions:Combine oil, vinegar, garlic, lime juice, and whisk thoroughly. Place crab, red onion, red pepper, corn, and cilantro together in a bowl and toss gently, taking care not to break up the lumps of crab. Pour the lime dressing over top and gently toss again. Season with Old Bay, salt, and pepper to taste. Cover and chill for at least one hour before serving.   Chesapeake Chargrilled Oysters - Serves 8 Ingredients:· 36 oysters, freshly shucked (on the half shell)· 1 stick salted butter· 7 cloves fresh garlic, minced· 1 tsp. crushed red pepper· 1 Tbsp. thyme· 1 Tbsp. oregano· 2 oz white wine· 8 oz. Romano or Parmesan cheese, grated· 1 Tbsp. fresh lemon juice· Fresh parsley for garnish Directions:In a saucepan, melt the butter and bring to a simmer. Add the garlic, red pepper, thyme, oregano & wine. Simmer for 2 minutes. Roasting/Grilling Oysters Pre-heat oven or grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the oven/grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese and allow the cheese to melt. Finish with a squirt of fresh lemon juice & a garnish of fresh parsley.   Single-Fried Oysters with Horseradish and Tartar Sauce Ingredients:1 pint shucked oysters1 cup fine yellow cornmeal1 cup all-purpose flour1 tbsp salt 1 tbsp Old Bay seasoning1 tsp black pepper Vegetable oil, for fryingSalt and freshly ground black pepper, to taste Directions:Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt, Old Bay, and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry. Pour oil into a frying pan to a depth of 1/2 inch. Heat the oil and sauté the oysters for about 5 minutes, or until golden brown. Do not overcrowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil to paper towels and drain well. Season with salt and pepper. Note: Oyster liquor may be added to dishes for heightened flavorEmail us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

THURSDAY HR 4 We have the guys in from Lightwatch in studio before their show at West End on Sunday. Deisi Del Toro gets an award. Feed Phat Russ - The Oviedo Oyster House shares their incredible food!!

Nathan Brown, Joey Montagna, Daisy Thomas, Stevie Johnson, and Jay Clark get you ready for the Swans and Cats at the SCG - starting with Jay's beef with Kane Cornes going to a new level. The boys discuss big wins to Hawthorn and St Kilda - with Joey going on the offensive about St Kilda's alleged 'defensive gameplan'.  Andy Lee joins the show with a new business venture, the boys Hitch The Caravan, and Sydney assistant coach Dean Cox stops in for a chat. The boys go through their Good, Bad, and Ugly from the round so far, Geelong assistant coach James Kelly joins the show, and the boys tell you What's Horseradish.See omnystudio.com/listener for privacy information.

In the 30th episode of This is Ag!, I sit down with Eric Rygg, president of Huntsinger Farms and Silver Spring Foods. As a fourth-generation horseradish farmer, Eric brings a wealth of knowledge about sustainable and profitable farming practices. We delve into how businesses can endure and adapt over time, with a focus on the importance of long-term investments in both the land and employees as a sustainable business practice.Eric shares how longevity is built into the foundation of his family business, which has thrived for 95 years by upholding family-oriented values and investing in future generations. He discusses the critical role of resilience in the face of uncertainty and emphasizes the importance of readiness for opportunities. Eric also highlights the strong work ethic and common sense needed to survive in the agriculture industry. Tune in to hear how these principles have guided Eric and contributed to the lasting success and sustainability of Silver Spring Foods. Silver Spring Foods website - https://www.silverspringfoods.com/This episode is sponsored by UnitedAg,  one of the largest association health plans to offer healthcare to the agriculture industry of California and Arizona.  Kirti Mutatkar, President and CEO of UnitedAg. Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg website - www.unitedag.orgEpisode Contributors - Eric Rygg, Kirti Mutatkar, Dave Visaya, Rhianna MaciasThe episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.comBlue Shield of California - https://www.blueshieldca.comElite Medical - https://www.elitecorpmed.comGallagher - https://www.ajg.com/SAIN Medical https://sainmedical.com/MDI Network - https://www.mdinetworx.com/about-us

Nathan Brown, Joey Montagna, Daisy Thomas, Stevie Johnson and Jay Clark are at the MCG ahead of the Dees and Saints. Joey has appeared on another podcast, Daisy is causing rifts at Channel 7, and Stevie J returned to GMHBA last night. Jay Z's Big 3 looks at Geelong's loss to the Giants, Jordan Ridley's return to the Bombers, and whether we trust Essendon to win a final. Then Saints Assistant Coach Robert Harvey joins the show. Hitching the Caravan returns, then the boys chat about the confusion around umpiring decision lately.  GWS forward Jesse Hogan joins the show, and the boys tell you What's Horseradish.  We revisit some moments Joey and Stevie J might like to forget, Melbourne's Jake Lever is in the commentary box for a chat, and the boys reveal their Good, Bad, and Ugly for round 11 so far.See omnystudio.com/listener for privacy information.

Today we confess that we just aren't that into it as we debate who is the student and who is the teacher. What kind of school is this!? Matthew puts on his NPR voice and Pliny the Elder makes a cameo appearance along with horses (of courses). After encounters with knobbly roots and mischievous elves we eventually suggest our listeners do some work for us. Episode 292: Bloody MarysSnøfallSnøfall 2 Matthew Now but Wow! - Hot and Sour Suspects by Vivien Chien Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Jenny's boyfriend Andrew bought the most random things to host a get together, what's the protocol for bringing gifts to a bachelorette party?, something Dave says everyone does but other people disagree, uncomfortable questions that people should ask their partner before getting married, and more!

Tired of over the counter allergy medications taking forever to kick in? Concerned about the side effects and the link between long term use and dementia? On this episode of Vitality Radio, Jared interviews Jamie Cotter from WishGarden Herbs about their Kick-Ass Allergy formulas (yes that's really the name of the products!) that provide fast acting relief of seasonal allergy symptoms like runny nose, itchy eyes, and sinus congestion. You'll learn about the herbs in these formulas and why they work so well, and so fast. You'll also learn how you can address the root cause of seasonal allergies and how Jared was able to eliminate his seasonal hay fever for good!Products:WishGarden Kick-Ass AllergyWishGarden Kick-Ass Allergy + SinusQuercetinVital C ImmunityPantothenic Acid10 Day Results Lean & Clean Total Body CleanseLife Seasons Puri-TAdditional Information:The Master Cleanse - Stanley BurroughsBe Healthy Utah discount code: vitality40BeHealtyUtah.comVibrant Living Wellness ConferenceVisit the podcast website here: VitalityRadio.comYou can follow @vitalityradio and @vitalitynutritionbountiful on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Please also join us on the Dearly Discarded Podcast with Jared St. Clair.Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Devon O'Reilly is in as he is every Friday. But today, a couple of his favorite topics are the focus. St. Patrick's Day in Detroit, the parade, and the upcoming NFL Draft in downtown. The rundown: 02:07 - All these years the Detroit Shipping company persists and continues to be "a spot." 02:47 - Reminding people to look up the impact of Chef Max Hardy who passed away all too early this week. On Eater: https://detroit.eater.com/2024/3/5/24091053/chef-maxcel-hardy-died-detroit-obituary 03:50 - Talking St. Patrick's Day parade and celebrations with an O'Reilly (and veteran of going down to Corktown for it) 09:24 - St. Patrick's Day food 10:56 - Green Beer: Yay or Nay? 14:43 - Devon's Horseradish bloody mary  16:37 - NFL Draft downtown Detroit map discussion 20:37 - What is Devon most excited about for the Draft 22:33 - Will we catch a Kelce at the draft?  Feedback as always - dailydetroit - at - gmail - dot - com or 313-789-3211 Follow us on Apple Podcasts: https://lnk.to/dailydetroitonapple  Or Spotify: https://lnk.to/dailydetroitonspotify  Thanks to our members: http://www.patreon.com/dailydetroit

Today the famous tale of Horseradish Tales is finally revealed

Jacob hits the road and brings perspectives on geopolitics and markets from the point of view of Eau Claire WI, formerly Sawdust City, home of Bon Iver, the once mighty U.S. tire industry…and the biggest horseradish producer around. Rob and Jacob discuss the U.S. tire industry and the lessons its demise poses for geopolitics and markets, before backing into conversations about China, U.S. trade policy, NVIDIA HYPE, and human capital.--Timestamps:(00:00) - Intro(01:30)– Eau Claire, WI(04:30) – Tires(24:15) – China and Mexico(30:03) – Trump's U.S. trade policy + semis(43:37)– Human capital(51:00) – Quick global roundup--Referenced in the Show:--CI Site: cognitive.investmentsJacob Site: jacobshapiro.comJacob Twitter: x.com/JacobShapSubscribe to the Newsletter: bit.ly/weekly-sitrep--Cognitive Investments is an investment advisory firm, founded in 2019 that provides clients with a nuanced array of financial planning, investment advisory and wealth management services. We aim to grow both our clients' material wealth (i.e. their existing financial assets) and their human wealth (i.e. their ability to make good strategic decisions for their business, family, and career).--Disclaimer: Cognitive Investments LLC (“Cognitive Investments”) is a registered investment advisor. Advisory services are only offered to clients or prospective clients where Cognitive Investments and its representatives are properly licensed or exempt from licensure.The information provided is for educational and informational purposes only and does not constitute investment advice and it should not be relied on as such. It should not be considered a solicitation to buy or an offer to sell a security. It does not take into account any investor's particular investment objectives, strategies, tax status or investment horizon. You should consult your attorney or tax advisorThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodtrac - https://analytics.podtrac.com/privacy-policy-gdrp

It's episode 364 and we're on our backstage, gold star behavior! This week Em takes us to the intersection of the Bible and Corn Belts for their story on Acid Bridge and the "Seven Gates of Hell". Then Christine brings us the star studded, unsolved mystery of Natalie Wood's death. And did we just invent Ancestry.com for vegetables? ...and that's why we drink!Don't miss out on the very last run of our On the Rocks live show. Get your tickets at andthatswhywedrink.com/live

TURKANA FARMS, LLCGreen E-Market Bulletin January 5, 2024Not quite at home in the country, circa 1954, Photo unattributedFrom the Start, at Two with NatureAn Introductory NoteThe morning of the third day of this new year found me packing up belongings in my New York apartment and loading them in my car, preparing to surrender the lease and sever my last official connection to New York City. I wasn't sentimental about it; I hadn't slept there in over three years.In the evening of the third day, back on the farm, a stranger called me. He wanted to connect because he had found on line a 2010 bulletin containing my youthful recollections of summers at a bungalow colony in the Catskills, the same one where he spent summers a generation later.I dug out that bulletin and after rereading it decided to reprint it this week. Not because of my innate laziness, but because I thought it was so appropriate, as I make this change, to be reminded of how strange it is for me to have chosen to be in the country full time. I hope those few of you who were reading this bulletin 14 years ago will excuse this little recycling of history. New years are for looking forward, but also looking back.Hi All, Mark here.An interest in farming did not come naturally to me. Mine is the enthusiasm of a convert. In fact, you might say my early life was characterized by a profound alienation from the natural world. I'm not sure I fully understand my own transformation, but any understanding has to start with knowing just how distanced from this world I was.My early childhood was spent in a six-story apartment building in the Bronx. There were some single family homes down the block, with tiny squares of grass and a tree or two, but the view from our window was overwhelmingly of concrete and asphalt. The same could be said of my nursery school and kindergarten, and of the walks to and fro. I'm told that when I was an infant and my parents placed me on the swath of grass in the middle of Pelham Parkway (in the nearby neighborhood where my mother's parents lived), I cried every time I made contact with the strange surface.From an early age, I did come in contact with a rural environment of sorts, but I think you could fairly say nature was something I had touched but not been touched by. We spent summers at Warman's Bungalow Colony, owned and operated by my grandfather and his brothers and sister, in Swan Lake, NY—the Catskills. It had once been a dairy farm, but its former agricultural features had all been transformed to new uses: the barn became the “casino,” site of circuit-riding borscht belt entertainments, bingo games, and itinerant dress sales; the annexed utility rooms became my Tante Jenny's grocery store and apartment; the chicken coop became the laundromat. And the pastures were populated by bungalows (called “kuch aleyn”, or “cook on your own” in Yiddish).The life of the bungalow colony was more or less that of an urban neighborhood plunked down in the country. I gravitated between Jenny's grocery, where my beloved great aunt would indulge me with chocolate marshmallow twists from the freezer, the “lake,” a former cow watering pond where we swam, and the tables set up in the cool shade in front of some of the older bungalows, where I would contentedly listen to the click of the tiles and calls of “one crack, two bam” as my mother and grandmother played endless games of mah jongg. (This was a matriarchy where the fathers appeared to great excitement Friday night and disappeared back to the City again on Sunday.)There was a farm that still operated up the road, but we never went there. Nor did we kids explore the surrounding woods, which seemed dangerous and forbidding. The one open area, at the far end of the property, contained the baseball field and handball court. I only occasionally played baseball. Standing far out in right field (for I was a terrible player relegated to where I would do the least damage), I experienced nature principally as the unpleasant buzz of swarming gnats in the hot sun.The only time, indeed, that I can remember venturing on foot into the “country” was to accompany my grandmother to a large scrubby field full of high bush blueberries across the road. I have vivid memories of the heat, the crescendos of katy-dids, and the scratches to our arms and legs as we filled large enamel cooking pots with the berries. Our discomforts were forgotten when we sat down to one of our favorite summer suppers, blueberries and sour cream.When I was part way through kindergarten, my family joined the exodus to the suburbs, in our case northern New Jersey. You might think this would have introduced me to nature and the outdoors, but in 1950s New Jersey the grass only existed to be mowed. We had no vegetable or even flower gardens, just the classic Ozzie and Harriet foundation plantings. The nearby woodlands, which had not yet been bulldozed for housing tracts, were not particularly dark or deep. While I did at times play there, I don't think I ever distinguished one tree or bush from another.Not until high school and the late 1960s did I begin to spend a significant amount of time out of doors. While I began to appreciate nature in a fashion, there was still a distance between me and my surroundings, viewing them as I did through the lens of an aspiring suburban hippie; that is to say, through a haze of marijuana smoke. “Grooving” on plant life in parks is a pretty narrow way of relating to it. I naively fashioned myself an anarchist, whose ideal was to live in a self-sufficient agricultural commune. Yet even on the verge of leaving home for college, I could not have told you what a string bean plant or a beet in the ground looked like.Leaving my suburban cocoon for college first made me aware of how constricted my relationship to the world of growing things had been. It was a revelation to visit the home of my best friend, George, and to be sent out to the asparagus patch in his back yard to pick spears for dinner. I had never before tasted asparagus, let alone known how it grew. While I reveled in such discoveries, the encounter with other young people who seemed comfortable with the natural world, veterans of Outward Bound or members of the hiking club, made me entirely ill at ease, giving me a tremendous feeling of inadequacy.My self-protective response was to adopt the persona of a staunch urban nihilist, espousing only half tongue-in-cheek a “pave the world” philosophy. Certainly I had the conventional appreciation of beautiful gardens and country landscapes, but only as a foil for what really mattered—the city and most of all New York City. And so I arrived at young adulthood, still alienated from nature, and a most unlikely future farmer in every way.I will leave my story here for now, only to marvel at how strange it is to find myself with the farm as my comfort zone.A forlorn, deteriorated "kuch aleyn" in 2004 at the former Warman's Bungalow Colony photo by Mark ScherzerAttention Christmas Tree DismantlersYour unsprayed Christmas trees, once denuded of decorations, become a welcome snack for the sheep. Feel free to drop yours by.WHAT'S AVAILABLE THIS WEEKEggs are plentiful and about to get more so, as the new chickens I started in August will start laying soon.In the red meat department, frozen lamb:Butterflied legs of lamb $16/lb Rib or Loin chops (packs of 2) $14/lb Small racks of lamb $14/lb Riblets (breast of lamb) $8/lb Lamb shanks (packs of 2) $12/lbIn the not so red meat department, frozen heritage breed turkeys, raised on organic grain, see below, $12/lbIn the vegetable department:The garden is finished for the season. We can still dig: Horseradish root: $2/lb.In the yellow and white palette: Eggs: $6/dozenWHAT ELSE IS AVAILABLE THIS WEEK - AN 1878 SQUARE GRAND PIANO FREEThat's right folks, I have finally as of July 27 received a Department of Environmental Conservation permit to transfer this antique piano, with its ivory keys. It has a venerable history and I want to find it a good home. You'd just need to come get it. Please email me at markscherzer@gmail.com or call at 917-544-6464 if you'd like to make it yours.HOW ABOUT A NEW YEAR'S TURKEY?HERITAGE BREED TURKEYS: This year we raised Holland Whites, Chocolates and Blue Slates. We still have frozen a couple in the 8 to 9 lb range, and about 6 birds ranging from 11 to 15 lbs. They were delicious for Thanksgiving. Fed on organic feed, pastured all day once they got big enough to go out, $12 lbFARM PICKUPS:Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.HEAR OUR SHOWIf you'd enjoy hearing these bulletins out loud instead of reading them, we broadcast them on Robin Hood Radio, the nation's smallest NPR station. You can find it on FM 91.9, AM 1020, WBSL-FM 91.7 "The Voice of Berkshire School" or streaming on the web at www.robinhoodradio.com, where podcasts of past broadcasts are also available under the title AgriCulture in the "On Demand" section. FM 91.7 "The Voice of Berkshire School"can be heard from just south of Pittsfield to the CT border. You can hear the station on WHDD FM 91.9 from Ashley Falls, MA down through the Cornwalls and in NY from just south of Hillsdale down to Dover Plains. You can hear the station on AM1020 from Stockbridge, MA to Kent and from Poughkeepsie to Pawling to Kent, Goshen, Torrington, Norfolk, and Ashley. Recently added for those in the Route 22 corridor from Ancram down to Pawling is FM frequency 97.5 And of course you can listen in our own neighborhood of Southwestern Columbia and Northwestern Dutchess County, where it is being broadcast from Annandale on Hudson, 88.1 FM.FOLLOW USThe bulletins may also now be found in written form on line as well, at the Germantown, NY, portal ofhttp://imby.com/germantown/userblogs/agriculture-turkana-farms/

Niche markets are an area of agriculture that, if done right, can have a big payoff.

For niche farms or food companies to make it against commodity producers, vertical integration can be a great option.

Happy New Year! Johnny and Pete discuss the Trader Joe's Horseradish and Chive Ruffle Chip. Is horseradish too powerful a flavor? What is it about the alluring shape of the Garden State that captivates so many of us? What even is a snack? Stay tuned!Also in his excitement for the first episode, Johnny mistakenly maxes out the Bleep budget for the year.Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/kevin-macleod/zazieLicense code: AV5NNXHM3XIVDCEEAs always you can email us at Johnnysgotsnacks@gmail.comConsider joining our Patreon at Patreon.com/johnnysgotsnacks@Johnnysgotsnacks on instagram“Totally Accurate” music from #Uppbeat (free for Creators!):https://uppbeat.io/t/jonny-boyle/happy-like-larryLicense code: IHSL10Z4EM8QNPWD

In our thirteenth episode as a Gilmore Girls podcast for superfans by superfans, we tackle the references in The Deer Hunters including:  The behind the scenes to the infamous deer scene, the controversy around Rory's missing license, and so much more! If you love fall, Gilmore Girls, fast talking and coffee please make sure to leave us a review and reach out to us on instagram to share all your thoughts with us! We hope to share what we learn from you in future episodes as well so please do message us we cannot wait to talk to you! We cover: Shakespeare, Comedy of Errors, Richard the III, and iambic pentameter Horseradish with fries and ranking the best dips Go back to sleep darling by Wilco Pat Benatar Deer encounters Going postal Il Duce Gauchos and Flashdance The Max voicemail And so much more! Find us on instagram here: Tyler & Shae - Hosts of a Gilmore Girls podcast (@oywiththepodalready) • Instagram photos and videos

Episode 601: Andrew has a new way to start the show. Brett goes on a Si-Quest. Jew bagels. Race Miata gets a new livery. What does the Heinz "57 varieties" refer to? Synecdoche? Our 2023 Spotify "Wrapped". Brett finally does something he should have done long ago. Magic Christmas glasses. Puke buys Christmas lights for the first time. Projection mapping.

theme song - these days by pure mids i like this better spotify playlist: https://open.spotify.com/playlist/3BIO5qS4xMbDl8OzMtS7DL

In this episode we are trying another seasonal offering from Trader Joe's! We are tasting Trader Joe's Ridge Cut Potato Chips Seasoned with Horseradish & Chives. We also discuss a couple of celebrity sightings, a gag-worthy dessert recipe, and unexpected fast food hits. Join us! Audio version available on Apple podcasts, Stitcher, and Spotify | Instagram @crunchfactorpod | Music by Dark Black

Bob Bosold visits with Eric Rygg, president and CEO of Huntsinger Farms in Eau Claire, the world's largest producer of horseradish. The farm recently hosted EPA Administrator Michael Regan. Rygg says the sustainability practices on the farm are what attracted the EPA, such as their solar array, water retention ponds, cover crops, and precision technology. Beef on dairy – farmers have been interested in it for a few years now, and it's only gaining momentum. Tom Earleywine, director of nutritional services with Purina Feed, says the industry is in a critical time now where it needs to provide the best animals in order to secure a market before the beef herd comes back. How much does a farmer need to retire? Jared Nelson, financial advisor with Rural Mutual Insurance, talks retirement planning with Mid-West Farm Report. He says the transition to retirement is the hardest part, and recommends farmers get a part-time job to help ease into the next phase in life.See omnystudio.com/listener for privacy information.

Since a lot of people aren't able to listen to the original episode, we are reposting the episode. If you've already listened, you can disregard. Thanks everyone and hope you enjoy the episode! ______________ Thank you to everyone who came out for our 4th WOM Meetup! In this week's episode it's time to finally chat about Laura's wedding. We go through the whole weekend from the rehearsal, wedding day, and her honeymoon! WE HAVE MERCH and a new WOM sticker, order here! Numerous styles, colors, and sizes available for shirts and sweatshirts. FOTW // Laura - Trader Joe's Ridge Cut Potato Chips Seasoned with Horseradish and Chives; Steph - Revlon Kiss Exfoliating Lip Balm (FOTW Bonus - Lanolips Lemonaid + Lanolin Lip Treatment) Join our Facebook group, Club Wine Over Matter and follow us on Instagram - @WineOverMatterPod, @CrunchesBeforeBrunches, and @AuthenticallySteph! You can also find us on TikTok, @WineOverMatterPod! Thanks for supporting us and our sponsors! Music used in this week's episode provided by Uppbeat (License code: HC5SSAI4EHNGWR2) --- Send in a voice message: https://podcasters.spotify.com/pod/show/wineovermatter/message Support this podcast: https://podcasters.spotify.com/pod/show/wineovermatter/support

Thank you to everyone who came out for our 4th WOM Meetup! In this week's episode it's time to finally chat about Laura's wedding. We go through the whole weekend from the rehearsal, wedding day, and her honeymoon! WE HAVE MERCH and a new WOM sticker, order here! Numerous styles, colors, and sizes available for shirts and sweatshirts. FOTW // Laura - Trader Joe's Ridge Cut Potato Chips Seasoned with Horseradish and Chives; Steph - Revlon Kiss Exfoliating Lip Balm (FOTW Bonus - Lanolips Lemonaid + Lanolin Lip Treatment) Join our Facebook group, Club Wine Over Matter and follow us on Instagram - @WineOverMatterPod, @CrunchesBeforeBrunches, and @AuthenticallySteph! You can also find us on TikTok, @WineOverMatterPod! Thanks for supporting us and our sponsors! Music used in this week's episode provided by Uppbeat (License code: HC5SSAI4EHNGWR2) --- Send in a voice message: https://podcasters.spotify.com/pod/show/wineovermatter/message Support this podcast: https://podcasters.spotify.com/pod/show/wineovermatter/support

Video animation by: Big Flowers Intro/Outro beat by: BLOODBLIXING The Plug (0:21). The Interview (1:48). The ability to be authentically yourself is a superpower. It makes people feel more comfortable around you, and gravitate towards you because there is a certain solidness or realness about you that people can latch on to. This is a concept that 100% applies to music, and in particular rap, which is a type of music that is heavily based on the listener caring about the artist's personality and character - not just their technical skill. Although it certainly is nice when both the skill and the authenticity are present, which is precisely the case with Portland rapper, Milc. Milc is one of the most talented and genuinely funny rappers out right now, who is making an increasingly large mark on the game. His recent run is punctuated by a string of collaborative records with talented producers, such as Televangel and goldenbeets. Milc joins the show today to talk about how he injects his personality into his music, his key influences, and the makings of his two most recent records from 2023, Horseradish and The Fish That Saved Portland. The backstory behind is simple, but dope rap name (4:13). Portland hip-hop scene (5:38). Injecting personality in Milc's music (10:28). Sean Price, and other key influences for Milc (17:35). The warm welcome Milc has received from the current indie rap scene (22:16). The making of Horseradish with goldenbeets (23:49). The importance of shining a light on his hometown on The Fish That Saved Portland (27:39). Milc's experience working with Televangel (33:33). How Milc has grown from Neutral Milc Motel to The Fish That Saved Portland (36:10). Upcoming projects / merch / tour dates (40:12). Buy/stream The Fish That Saved Portland here: https://televangel.bandcamp.com/album/the-fish-that-saved-portland   Follow Milc on Twitter here: https://twitter.com/MILCMANE  Follow Milc on Instagram here: https://www.instagram.com/milcmane/?hl=en  -- Fiending for some more quality rap content? Visit the RMPP website: https://rmpp.squarespace.com/ Want to support and help us grow? Become a RMPP Patron, and gain access to exclusive content: https://www.patreon.com/therapmusicplugpodcast  Looking to connect? DM me @rapmusicplugpod on Twitter and Instagram, or shoot me an email at qlctv.podcast@gmail.com

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. To see Part One: https://www.youtube.com/watch?v=CusKnPmA4Ok To see Part Two: https://www.youtube.com/watch?v=8JdDRpkwqkQ To see Part Three: https://www.youtube.com/watch?v=PQJvovI6rhQ To see Part Four: https://www.youtube.com/watch?v=5RagsOLry9Y To see Part Five: https://www.youtube.com/watch?v=VJVLTlYK04o&t=6s To see Part Six: https://www.youtube.com/live/1PgnnUoVczg

Dominic Biggi is a third-generation owner of Beaverton Foods, a gourmet condiments maker that also co-packs. In this episode of Spill & Dish, SFA's 2023 Hall of Fame inductee talks about carving out his niche in a family business, the company's more than 500 recipes, and what's next for the specialty food business.Spill & Dish is Powered by Simplecast.

Shawn Kapanke is the Business Development Manager of Silver Spring Foods from Eau Claire, Wisconsin.  This company has its roots figuratively in 1929 and literally in the ground of Wisconsin where hot and delicious horseradish is being grown on 5-7 year rotation. Today's show is a bit unconventional for an Ag Business Episode, as I am profiling a larger company.  Rest assured that Silver Spring is not a prospective sponsor, and they did not pay me for this episode.  However, I love horseradish and don't know anything about it, so when they reached out this was a great opportunity to learn more. And, and this is a big AND...as I researched this company it dawned on me that almost 100 years ago this began with a need for extra revenue and the creation of a value added product.  Since we advocate for value adding on the show, looking at this awesome "after picture" seems like a perfect way to demonstrate proof of this concept.

Today on the HowToBBQRight Podcast, it's the LAST WEEK to donate to our Palmer Home fundraiser (01:28). Fantasy Football has OFFICIALLY begun (03:25)! Malcom did something he NEVER thought he would do (05:50), and this is why it's important to remove fat before sous viding (09:12). I talk about the BEST creamy horseradish sauce (15:54). Are tri-tips better sous vide or smoked (16:37)? Old Hickory pits make the best old school smoked meat flavor (18:15). These little ham biscuits are to DIE for (24:15). Buy those little French Onion dip packs at the store, and do THIS to amp them up to 100 (25:40). These Hot BBQ Wings were some of the best wings I've ever had (28:53). Malcom's ‘Tailgatorade' will keep you going all game day long (35:02). THIS is the BEST tailgate food, ever invented (40:20). How would Malcom grill at a tailgate (47:18)? Walmart now carries disposable cutting boards (53:43)! Dove Season, Labor Day and start of College Football.. ALL in one weekend (55:38)! Going to the grocery store can be an event… (1:00:45). Check out our BBQ community, future giveaways, socials, and recipes (1:03:00)!

Guess what? We're talking about the Titanic OceanGate submarine submersible thing. And lots of other junk! My Dick album: https://mydickband.bandcamp.com/album/my-dicks-double-full-length-release?t=4 Boycott Target: https://open.spotify.com/track/1BRSx1HSKy1liufan1hKi4?si=YVUKqyuPRWGY9KI05Hk0gg Indiana man stalks Taylor Swift: https://www.southbendtribune.com/story/news/local/2023/06/08/laporte-county-man-jailed-on-charges-of-stalking-and-threatening-taylor-swift-and-eras-tour-concerts/70301832007/ Leave us a message: https://anchor.fm/trashtimepod/message Stay gross! Thank you for listening to the Trash Time Radio Hour! And special thank you to our beautiful supporters Matt, Scott, Jacob, Jeremiah, Evan, Angela, Bren, Al, Joe, and Mindy. If you're interested in joining this elite group of trash bags by supporting this incredibly stupid but very fun project of ours, you can do so by going to this link and clicking “Support.” --- Support this podcast: https://podcasters.spotify.com/pod/show/trashtimepod/support

Dick DeGuerin and Rusty Hardin have resumes and personas as big as Texas. These two legal icons will now prosecute the impeachment case against suspended Texas Attorney General Ken Paxton. Their selection shows how serious House Republicans are in removing Paxton from office. But can even the best attorneys get the jury in this case – the state's 31 senators – to put aside their next re-election and weigh the evidence in this case? This is their first extended interview together since they took the case.Guest: Dick DeGuerin, AttorneyRusty Hardin, Attorney

Dick DeGuerin and Rusty Hardin have resumes and personas as big as Texas. These two legal icons will now prosecute the impeachment case against suspended Texas Attorney General Ken Paxton. Their selection shows how serious House Republicans are in removing Paxton from office. But can even the best attorneys get the jury in this case – the state's 31 senators – to put aside their next re-election and weigh the evidence in this case? This is their first extended interview together since they took the case. Guest:  Dick DeGuerin, Attorney Rusty Hardin, Attorney

This week, Ryan and Brian ... well, the predictable truth is that they talk about food and baseball, Ryan gleefully upsets Brian, and Brian rants for about ten minutes too long on topics no one cares about. Typical show. If you get bored (how could you?!), write something for the Fill Me In wiki. And if you're feeling philanthropic, donate to our Patreon. Do you enjoy our show? Actually, it doesn't matter! Please consider leaving us a 5-star review on Apple Podcasts. This will help new listeners find our show, and you'll be inducted into the Quintuple Decker Turkey Club. Drop us a note or a Tweet or a postcard or a phone call — we'd love to hear from you. Helpful links: Apple Podcasts link: https://podcasts.apple.com/us/podcast/fill-me-in/id1364379980 Google Play link: https://player.fm/series/fill-me-in-2151002 Amazon/Audible link: https://www.amazon.com/item_name/dp/B08JJRM927 RSS feed: http://bemoresmarter.libsyn.com/rss Contact us: Email (fmi@bemoresmarter.com) / Facebook / Twitter / Instagram / Google Voice (315-510-9892) We're putting these words here to help with search engine optimization. We don't think it will work, but you probably haven't read this far, so it doesn't matter: baseball, crossword, crosswords, etymology, game, hunt, kealoa, movies, musicals, mystery, oscar, pizza, puzzle, puzzles, sandwiches, soup, trivia, words

The guys talk to Team Services guru "Whitey" about the new Wild Alumni events. John copes with missing Kirill, and Matt Boldy continues his stroll down easy street.