Podcasts about Hot plate

On today's episode of Gourmand, we sat down with Rishi Talati from Hotplate. We discussed how Hotplate began out of a college dorm, their business model and how they help small food businesses, the trajectory of pop-ups since the pandemic and their importance to the food scene, and so much more. So let's dig in! This episode uses Royalty Free Music - (Music: www.bensound.com).

When Emperor Georgiou's backstory doesn't make her any more redeemable, getting pulled into a Section 31 mission gives her another chance to do the right thing. But when their assignment reveals a relic from her own destructive past, gruesomely killing her childhood boyfriend doesn't exactly earn her atonement. Was there a code name for this movie during production? What are the mirror universe Borgs like? Why don't strippers die when they jump off bridges? It's the episode that just needed its heart to grow two sizes this day.Support the production of Greatest TrekGet a thing at podshop.biz!Sign up for our mailing list!Greatest Trek is produced by Wynde PriddySocial media is managed by Rob Adler and Bill TilleyMusic by Adam RaguseaFriends of DeSoto for: Labor | Democracy | JusticeDiscuss the show using the hashtag #GreatestTrek and find us on social media:YouTube | Facebook | X | Instagram | TikTok | Mastodon | Bluesky | ThreadsAnd check out these online communities run by FODs: Reddit | USS Hood Discord | Facebook group | Wikia | FriendsOfDeSoto.social

Master and pupil discuss Hood Charger, Hot Plate and Projector Meet.

Do not serve this man a hot plate in front of his beautiful wife Full episode when you support the show @ patreon.com/quorators

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In Episode 265 we go live again on Facebook, and in this episode we are talking with Sarah Real of Hot Plate Brewing in Pittsfield, MA. We learn about Sarah's craft beer journey, eventually leading her into brewing and opening Hot Plate Brewing. We discuss how they promote inclusivity at the brewery and work toward sustainability in sourcing ingredients. We also unbox our September Tintacker.com mini-tacker of the month subscription box. Now grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft Visit our sponsor tintackers.com who have the biggest selection of embossed aluminum beer signs with the best prices. Use TAPTHECRAFT at checkout and you will save 10% on your entire order. You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord BEERS MENTIONED ON THE SHOW:Fort George Brewery Interstate Combine Party Pale LagerMaine Beer Co Lunch IPAKane Brewing Co A night to end all dawns (Cacao) (2016)Mother Earth Brew Co 4Seasons (Summer 2024)Mother Earth Brew Co 4Seasons (Spring 2024)Jim Dandy Brewing Hard Tail NEIPA Bert's Brewing Das Boot FestbierBert's Brewing Oktoberfest MarzenSuitcase Beer Co Shoobi Dubi Smoothie SourLINKS TO ARTICLES DISCUSSED:Hot Plate Brewing

Send us a Text Message.Ever wondered how a platform can revolutionize the way home-based bakers and pop-up chefs operate? The new platform Hotplate is here to show us how. This episode uncovers how the challenges of COVID-19 led to a surge in home-based food businesses and how Hotplate evolved from a simple marketplace to an essential tool that automates orders, prep lists, and customer communication, helping thousands of chefs thrive.We explore the new landscape of home-based baking and pop-up models and how more people are using this method for quick success. Rishi,one of the the co -founders of Hotplate, delves into the enhanced customer experience through Hotplate's SMS capabilities, ensuring timely notifications and personalized interactions that keep customers engaged and loyal.In this episode, we will discuss valuable tips for planning and executing mobile or porch pickups and invite listeners to join our vibrant community group for further guidance. Tune in to this engaging episode and get ready to elevate your food business game!Check out Hotplate by tapping here https://www.hotplate.com/Busines FREEBIES:Grab my FREE resource guide and get 30 plus resources to level-up your home bakery business click here to grab my FREE guide and get more tips from me every week.http://bit.ly/bakersresourcesAre we friends on Instagram? If you enjoyed this episode TAG ME at @bakingforbusinessI really do appreciate each and every one of you guys and LOVE meeting new baking friends.

We're joined today by Rod and Karen from The Black Guy Who Tips Podcast, along with Dominic Rivera. In this episode we talk about texting between iPhones and Androids, Rod and Karen going to a minor league baseball game, listener comments, a politician who poured water into her colleague's bag, dollar theaters, dealing with harsh weather in New York, shopping at discount stores and Doubling Down With the Derricos. Join our Patreon at www.patreon.com/threeguyson to get the YouTube link for today's show. -------------------------------------- Intro music provided by Felt Five. Outro music provided by Infrared Krypto.

This episode begins with Gladys' theory that "people like to be put on the hot plate sometimes" and the guy react, which leads them to many other theories.. --- Support this podcast: https://podcasters.spotify.com/pod/show/not-even-a-podcast/support

Halacha forbids placing any kind of food on an open flame on Shabbat. Even though the food has been fully cooked, and one simply wants to reheat it, he may not place the food on an open flame. Thus, for example, it is forbidden to place a pot of rice over an open flame on the stove on Shabbat to reheat it, even though it had been cooked before Shabbat. Warming food on Shabbat is permissible only if one uses a "Blech," a metal sheet covering the stove, or a hotplate, which has a metal surface covering the heating element. Once the fire is covered, and not exposed, it is permissible to place certain foods on the covering on Shabbat. Namely, one may, according to our custom, place solid food that has been fully cooked on a Blech or hotplate on Shabbat. For example, it is permissible on Shabbat morning to place a pot of rice on a Blech or hotplate to be reheated. Even though the pot has been in the refrigerator all night and the food is cold, one may place the pot on the Blech or hotplate, since the fire is covered. One may not, however, place cold liquid on a Blech or hotplate on Shabbat, even though it has been fully cooked before Shabbat. Halacha follows the view that "Yesh Bishul Ahar Bishul Be'lah," which means that once a liquid has been cooled, reheating it constitutes "Bishul" ("cooking") with respect to the Shabbat laws. As such, it is forbidden to reheat liquid on Shabbat regardless of whether the flame is exposed or covered. Thus, for example, one may not place cold Kibe Hamda (soup with meatballs) on a Blech or hotplate on Shabbat. Similarly, if one has roast in gravy, he must pour out the gravy before warming up the roast on the Blech or hotplate. One who has cold liquid food, such as Kibe Hamda, which he wishes to eat hot on Shabbat, may ask a gentile – such as a non-Jewish housekeeper – to place it on a Blech or hotplate. Generally, Halacha forbids asking or instructing a gentile to perform on Shabbat an action which is forbidden for Jews to perform. However, in the case of reheating cold liquid food on a covered flame, the Hida (Rav Haim Yosef David Azulai, 1724-1806) rules that it is permissible to ask a gentile. The reason for his ruling is that issue of reheating cold liquids on a covered flame on Shabbat is subject to a debate among the Halachic authorities. Although we follow the stringent position, which forbids reheating such foods, we may rely on the lenient view with respect to "Amira Le'nochri" – asking a gentile. Therefore, despite the fact that one may not personally reheat cold liquid on a Blech or hotplate on Shabbat, it is permissible to ask one's non-Jewish housekeeper to do so. This ruling is cited as Halacha by Hacham Yishak Yosef in his She'erit Yosef (vol. 3, p. 405; listen to audio recording for precise citation). See also Yabia Omer, vol. 7, p. 131. It must be emphasized, however, that this Halacha is limited to the particular issue of reheating cold liquids. One should not extrapolate from this ruling that one may ask his housekeeper to also perform other forms of cooking and reheating. As discussed, the case of reheating cold liquids is exceptional, due to the fact that some Medieval authorities deemed it permissible even for Jews. Summary: One may not place any food – even fully cooked food – on an open flame on Shabbat. One may, however, place solid food on a Blech or hotplate on Shabbat, provided that it had been cooked before Shabbat. One may also ask a gentile to reheat liquid food (that had already been cooked) on a Blech or hotplate on Shabbat.

What are the conditions for reheating dry food on Shabbat? For example, if a person placed foods such as chicken and rice in the refrigerator after the Shabbat meal on Friday night, may he reheat it on Shabbat morning? According to all opinions, it is forbidden to place cold food directly over a flame or in an oven on Shabbat. Even though the stove or oven was turned on before Shabbat, and the food had been fully cooked, one may not place the food over an open flame or inside an oven on Shabbat. This is forbidden according to all views. However, according to Hacham Ovadia Yosef, as he writes in his work Yehave Da'at, one may reheat fully-cooked, dry food over a "Blech," that is, a metal sheet covering the flame. Since people do not normally cook in this fashion, placing food on a metal sheet does not resemble standard cooking, and is therefore permissible on Shabbat. Placing food on a "Blech" differs in this respect from placing food over an open flame or in an oven, which are, of course, conventional methods of cooking food. Hacham Ovadia maintains that one may place the food anywhere on the "Blech," including the area directly over the fire. There are other authorities, such as Hacham Ben Sion Abba Shaul (Israel, 1923-1998), who disagreed, but one may certainly rely on Hacham Ovadia's lenient ruling in this regard. Hacham Ovadia likewise allows reheating dry, cooked food on an electric hotplate. One may place the cold food anywhere on the hotplate, even directly over the heating element. Summary: It is permissible to reheat dry food on a "Blech" or electric hotplate on Shabbat, provided that it is not a liquid and has been fully cooked. One may not reheat food on an open flame or in an oven on Shabbat.

Halacha strictly forbids reheating liquids on Shabbat. Once a soup, gravy or stew has cooled off, one may not place it on a stove (even if it is covered with a "Blech") or a hotplate to be reheated on Shabbat. Doing so may constitute a Torah violation, which is punishable with Sekila (execution by stoning). The question arises as to whether one may set an electric hotplate on a timer, and place cold soup on the hotplate before the hotplate is activated by the timer. For example, one may wish to set the timer to activate the hotplate at 10 AM, and place the soup on the hotplate just prior to that time, so that he could have hot soup during Shabbat lunch. Since the hotplate is cold and inactive at the time he places the pot, perhaps we should not consider this person to be reheating the soup on Shabbat. This issue is subject to a debate among the Halachic authorities. A number of recent Poskim, including the Hazon Ish (Rabbi Abraham Yeshaya Karelitz, 1879-1954), Rabbi Moshe Feinstein (Russia-New York, 1895-1986) and Rabbi Eliezer Waldenberg (Israel, 1915-2006), ruled that this is forbidden, each for different reasons. Hacham Ovadia Yosef, however, in his work Yabia Omer (vol. 10), rules leniently, noting that this situation falls under the category of "Gerama" – an indirect action. Since the person does not actively reheat the soup, but rather indirectly causes it to be reheated, this is permissible. This is also the view of Rabbi Shlomo Zalman Auerbach (Israel, 1910-1995). Hence, one who wishes to be lenient in this regard certainly has authorities on whom to rely. It must be emphasized, however, that one must be careful not to mistakenly compare different cases, and draw conclusions from one situation to another. We deal here specifically with reheating soup or another liquid that has been fully cooked and then cooled, by placing it on a hotplate before the hotplate is activated by a timer. One cannot necessarily extrapolate from this case to other situations of reheating food on Shabbat. Summary: The authorities debate the question of whether one may place cold soup or other liquids on an electric hotplate on Shabbat, before a timer activates the hotplate so it can heat the soup. One who wishes to be lenient in this regard certainly has authorities on whom to rely.

This shiur is sponsored by Rami and Rebecca Laifer in memory of Captain Daniel Perez z”l who was moser nefesh for Am Yisrael on the 7th of October. He fought valiantly and died Al Kiddush Hashem.In this episode Rabbi Shalom Rosner discusses the Melacha of Bishul. Follow along using Tzurba Volume 18.Tzurba is a revolutionary Halacha sefer guiding the learner through the Halachic process from the Talmudic source through modern day halachic application. Each volume contains clear and concise color-coded sections with a modern English translation alongside the original Hebrew text.The Tzurba Hilchot Shabbat Program is a 2 year cycle in which one can master all of Hilchot Shabbat by learning weekly with Tzurba's signature seforim and style.Tzurba seforim are all available on Amazon worldwide (for those in Israel you can purchase on our website)Have a question for Rabbi Rosner? Want to sponsor a shiur? Contact us at neil@tzurbaolami.com or WhatsAppFollow us on social media for more content:WhatsAppInstagramTwitterYouTubeLearn more about The Lax Family Tzurba M'Rabanan SeriesChapters00:00 Introduction 01:15 Diving into the World of Shehiya: Halachic Principles and Concerns02:00The Halachic Issues and Solutions06:22 The Halachic Debate13:58 Shulchan Aruch's Stance on Shehiyah and Practical Implications21:35 Shehiyah in Contemporary Kitchens23:27 Cooking Before Shabbos24:47 The Debate Over Cooking Times and Modern Appliances27:43 Understanding Cooking Stages31:24 Burners and Ovens43:08 The Hot Plate and Crockpot

Evan Cohen, in for Greeny, discusses how well the Steelers set themselves up for the future with both QB moves they've made this offseason. Hembo disagrees and believes that Russell Wilson and Justin Fields don't get them any closer to title contention. We break down 10 guidelines for filling out your NCAA tournament bracket based on 40+ years of data and history. Dak Prescott restructured his contract and Evan and Hembo discuss how hamstrung the Cowboys are from improving by the money they owe their current players. JOIN THE ESPN RADIO GROUP ON THE ESPN TOURNAMENT CHALLENGE APP! https://fantasy.espn.com/games/tournament-challenge-bracket-2024/group?id=6ad2f431-a458-4dc0-abba-3cb5051b0920 Learn more about your ad choices. Visit megaphone.fm/adchoices

Sometimes when dreams get put on hold for too long, they can fade away and become nostalgia for what never was. But in the case of Sarah Real, her dream of starting a brewery was never far from her mind, and when she was finally able to open Hot Plate Brewing Company in Pittsfield, Massachusetts earlier this year with her husband and co-founder Mike Dell'Aquila, it had been many years in the making. As one of the few Latina-owned brewpubs amongst the nearly 10,000 total breweries in the United States, the pair is acutely aware of what representation means and what responsibilities they feel come along with it. According to a 2021 survey by the Brewers Association, just 2.2% of brewery owners across the country identify as “Hispanic, Latina -o, or of Spanish Origin.” In this episode, Mike talks about how they try to offer multiple access points for consumers through the beers they make and how Hot Plate cultivates a safe, welcoming community for anyone who may not feel represented or seen in the current craft beer industry. A storyteller by trade, Mike crafts the narratives and Sarah brews the beer in a unique partnership that seems to suit them both.  However, Sarah and Mike both admit that while it was, at times, a struggle to start the brewery, now that it's open, they're ready to welcome everyone through the front door. They talk about their backgrounds, their passions, and the future they're already building together—the dream finally realized.

Maintaining food on a flame Part 2 -  Hotplate and electric urn.

Ransomware targets healthcare organizations. WildCard deploys SysJoker malware. DPRK cryptocurrency theft. The status of Ukraine's IT Army. A Russian news outlet unmasks Killmilk. Our Industry Insights guest today is Guy Bejerano, CEO and Co-Founder of SafeBreach, discussing risk reduction in action. And there's discord on dark markets about large language models. CyberWire Guest Our Industry Insights guest today is Guy Bejerano, CEO and Co-Founder of SafeBreach, discussing risk reduction in action: the future of BAS and continuous threat exposure management. You can connect with Guy on LinkedIn and find out more about SafeBreach on their website. For links to all of today's stories check out our CyberWire daily news briefing: https://thecyberwire.com/newsletters/daily-briefing/12/225 Giving Tuesday Our team offers up some suggestions for Giving Tuesday should you feel inclined to join us in sharing your time, talents or treasures on this day of giving back.  Arizona Cyber Initiative Association for Women in Science BlackGirlsHack Cyber Guild Exceptional Minds G{Code} Girls Who Code Lurie Children's Hospital NFAR Melwood Tech Kids Unlimited WiCyS Women of Cyberjutsu Selected Reading Cyberattack on US hospital owner diverts ambulances from emergency rooms in multiple states (CNN)  Portneuf Medical Center experienced ransomware attack. Hospital is adapting with pencils and paper (East Idaho News) Ardent Health Services Reports Information Technology Security Incident (BusinessWire) Vanderbilt University Medical Center investigating cybersecurity incident (The Record) Criminal hacking group breaches data, including Premier Health (WDTN 2 News) Global Threat Intelligence Report (Blackberry) ISRAEL-HAMAS WAR SPOTLIGHT: SHAKING THE RUST OFF SYSJOKER (Check Point Research) Operation Electric Powder – Who is targeting Israel Electric Company? (ClearSky Cyber Security) New Rust-based SysJoker backdoor linked to Hamas hackers (Bleeping Computer) WildCard: The APT Behind SysJoker Targets Critical Sectors in Israel (Intezer) DPRK Crypto Theft | macOS RustBucket Droppers Pivot to Deliver KandyKorn Payloads (SentinelOne)  Leader of pro-Russia DDoS crew Killnet 'unmasked' by Russian state media (The Register)  Ukraine's Volunteer IT Army Confronts Tech, Legal Challenges (CEPA) Cybercriminals can't agree on GPTs (Sophos)

Sarah Real is a self-taught home brewer out of Brooklyn who, along with her husband, took the giant leap and founded a commercial brewery in the Berkshires in Massachusetts. She loves fermenting traditional beers but also highlighting the ingredients and pushing the flavor profile to construct new and interesting brews. She joins me to share her brewing journey and what it took to set up a taproom for Hot Plate Brewing Company and a community of their own.  Hot Plate Brewing @hotplatebeerSpecial Mentions:Northeast Grainshed AllianceTurner Hill Malting Co. Valley MaltFour Star Hop Farm Crawford Brewing and Distilling EquipmentThank you to Tony Stuck for the awesome intro/outro music and to Mary Ann King for the amazing pod art that you see for every episode. If you've enjoyed this episode, please share it with a family member, a friend in the alcohol industry, or even just a stranger on the street! I so appreciate your support. For more information about me and this podcast visit us online at othercwords.com or follow the podcast @othercwords on FB and Instagram. Talk to you soon! And thanks for joining me today!

For our season finale of Courage My Friends, we return to this year's George Brown College Labour Fair, The other P3s: pandemic, privatization, precarity,,, and planet!!  In the panel on ‘Food Industries: Feeding Ourselves on a Precarious Planet', moderator Lori Stahlbrand is joined by guests: Joshna Maharaj, a chef, social gastronomy activist, educator and host of the Hot Plate podcast; Chris Ramsaroop, an  organizer, educator and activist with Justice for Migrant Workers; and Charlotte Big Canoe, partner and membership director at The Full Plate. The four discuss food justice, social gastronomy and the rights of workers from farms and factories to fine-dining and food agencies in these times. Maharaj explains: “Social gastronomy is a practice about the power of the kitchen to change lives. Now that is a giant thing to say. But essentially what we're talking about is a growing movement of chefs who are finding really meaningful ways to use our craft to support and nurture communities. It's using our celebrity, our purchasing power and our influence to build a more just and sustainable food system … But also it's about taking the idea of hospitality beyond restaurants, to institutions, to community spaces, and to public policy.”  Ramsroop likens the current migrant worker system to that of indentureship: “People who come to work in Canada are on a Tied Work Permit … They have no labour and social mobility. And once they try to exert their rights or if they get injured and sick, in most cases they're sent home and they will not be so-called, named or able to return back to Canada… [Under] ‘agricultural exceptionalism' or ‘corporate exceptionalism' … we create something as a crisis, you get rid of all the rules and regulations and you say that the industry can … .ramp up production, bring people to come to work and face no accountability when things hit the fan … We tried to warn people to say, look, you cannot have workers coming to work in Canada under very precarious conditions, people are going to die. Nobody listened. Nobody took the initiatives or steps to protect workers. And lo and behold, we saw what happened during the pandemic and farm workers.” Reflecting on her organization and supporting food industry workers, Big Canoe says: “So what we want to focus on at The Full Plate is thinking about those little things that might make a difference for you in this role and might make it so that you feel you can stay in hospitality a little bit longer … Often you get to a point where your body can't take it anymore. You're mentally drained. You just want to do something else and kind of exit. And that's a really hard place to be in because it makes it so that people don't value this industry and ..we want people to love it. Because for a restaurant setting, people come to you on their best days. They come to you to celebrate … milestone moments in their life. And they also come in on some of their worst days and they want a little bit of a lift up...It's not just a set of hands bringing food to a table … For the people there to stay in that industry and continue to provide hospitality to others, we have to also give the hospitality back to those folks.”   About our guests:  Joshna Maharaj is a chef, a two-time TEDx speaker and activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs and social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Maharaj works with hospitals & schools in Canada to build new models for institutional food service. Her first bookTake Back the Tray (May 2020) captures the lessons and experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Maharaj hosts Kitchen Helpdesk, a weekly call-in food show on CBC Radio, and she co-hosts a food and drink podcast called HotPlate, currently in its fourth season. Charlotte Big Canoe is the partner and membership director at The Full Plate, a Toronto based non-profit that provides access to services and supports to hospitality workers in need. The Full Plate was founded in early 2020 by a group of women in the hospitality industry, and has grown to include access to produce boxes or grocery gift cards, wellness programs for hospitality workers, and training focused on inclusive environments in restaurant spaces. Big Canoe  is of mixed heritage, with her father's family from the Chippewas of Georgina Island, and her mother's family being Irish settlers. Big Canoe has worked in various roles in the hospitality industry over the past 14 years, with a focus on wine and spirits education.  Chris Ramsaroop is an organizer with Justicia for Migrant Workers, a grassroots activist collective that has been organizing with migrant workers for nearly 20 years and whose work is based on building long term trust and relationships with migrant workers and includes: engaging in direct actions, working with workers to resist at work, launching precedent setting legal cases, and organizing numerous collective actions. Ramsaroop is an instructor in the Caribbean Studies Program at the University of Toronto and a clinic instructor at the University of Windsor, Faculty of Law. Ramsaroop is working to complete his PhD at OISE/University of Toronto. Chris is also currently assistant professor at New College, University of Toronto, Community Engaged Learning. Transcript of this episode can be accessed at georgebrown.ca/TommyDouglasInstitute or here.  Images: Joshna Maharaj, Chris Ramsaroop / Used with permission. Charlotte Big Canoe / https://thefullplate.ca/about.  Music: Ang Kahora. Lynne, Bjorn. Rights Purchased.  Intro Voices: Ashley Booth (Podcast Announcer); Bob Luker (Tommy); Injila Rajab Khan and Danesh Hanbury (Street Voices)   Courage My Friends podcast organizing committee: Chandra Budhu, Ashley Booth, Resh Budhu.  Produced by: Resh Budhu, Tommy Douglas Institute and Breanne Doyle, rabble.ca.  Host: Resh Budhu. 

Join us as we explore the sizzling topics of automotive AC woes, discussing the challenges of staying cool in scorching temperatures. Uncover the shocking truth about fake inspection stickers and the lengths some go to bypass regulations. Get ready for a captivating journey where old meets new, as we dive into the exciting world of recreating classic cars with modern machinery.

A flash-fiction podcast where a handful of writers create an original story with a limited wordcount in a limited amount of time. In this episode we pop a marble in the cultural run by homaging each other's homages. The stories are: 'The Crab King' by Amelia Armande, an homage to 'Crabalocker' by Paul Davies.  'Happiness is Just A Warpway Away' by Joshua Crisp, an homage to 'Old Medicine' by Claudia Treacher.  'The Archaeotheologists' by Paul Davies, an homage to 'Dies Iudicii' by Joshua Crisp.  'Saurian Wash' by Claudia Treacher, an homage to 'The Last Steak Bake on the Hot Plate' by Tom McNally.  'Confundamubulus approaches' by Tom McNally, an homage to 'From the Margins' by Amelia Armande. Featuring listener submissions: 'véttr' by Noah Bradbury 'The Last Bastion of Creativity' by Christopher T. Dabrowski Pour your love and scorn on Red Button Audio's twitter or by mailing us on 100words@redbuttonaudio.org Created by Tom McNally, featuring Amelia Armande, Joshua Crisp, Paul Davies and Claudia Treacher. Transcript and all story iterations are available here. Theme tune is Music For Jellyfish by Bell Lungs.Story music was taken from DisKlavier World. Track art generated by Midjourney Support 100 Words of Astounding Beauty through our Ko-Fi.

Two time Super Bowl Champion for the Denver Broncos - National Champion for the Colorado Buffaloes - Denver sports radio legend - My friend... Alfred Williams joined the podcast.Big Al and I spoke about his time working with Scott Hastings and how it helped develope his skills in broadcasting.The story of why Shannon Sharpe gave Alfred the nickname, Hot Plate.We also discussed the elements that go into developing a championship team, whether it's in sports or business.And why did the Denver Broncos fail last season?

Turning On the Hot Plate, it's Episode 78 - Drowning in a CommercialIn this flavorful episode, we blab about:- Uncle Sam's wife- 90s flexes- Vin Diesel tourette syndrome- Happy Hour" procedures- Winning video games when you're deadAnd so much more!Don't forget to subscribe to us on your favorite podcast apps! Google Podcast, Apple Podcast, iHeartRadio, and Spotify!

GUESS WHO'S BIZZACKKK!! Music IV Breakfast is making our come back on our two year anniversary! And in celebration of our return, we are delivering a dope episode, breaking down the Young Thug, YSL trial. There's been a lot of hearsay and rumors circulating the media, but we are lacing you with the complete facts of the case! We also are back with a music countdown with some of the most incriminating songs. Jay Manning, will be highlighting all the song used as evidence in the YSL case on the Bar Breakdown. He will also be discussing Petition to Protect Black Art launched by Label heads Kevin Liles and Julie Greenwald. On the Hot Plate, Kia will be covering additional YSL coverage and footage of Young Thug caught menacing in the courtroom. Music IV Breakfast is back like we never left! So STOP what you're doing and press play on the latest episode of MUSIC IV BREAKFAST!

Coming up in this episode 1. A little podman 2. Manifest v3 3. Browsers 4. More Browsers? 5. And what do you know? More browsers 0:00 Cold Open 1:30 Giving Podman a Whirl 10:14 What's Wrong with a Few Boxes? 18:08 Browser Watch: Firefox 109 22:47 Browser Watch: Manifest v3 History 31:44 Browser Watch: A Little More Manifest v3 40:03 Browser Watch: The Chromium Scrolls 48:24 Browser Watch: A Fix to the Web 56:06 Feedback: Johnny and LinuxGameCast 58:51 Kid3 Turns 20 1:00:39 QR Codes for All! 1:05:22 Community Focus: ASUS NLC 1:09:41 App Focus: Gnome Web + Tangram 1:17:51 Next Time: CentOS 1:20:03 Stinger The video version: https://youtu.be/ZC4IUlCfP1c Banter Podman (https://podman.io/) Podman Desktop (https://podman-desktop.io/) Announcements Give us a sub on YouTube (https://linuxuserspace.show/youtube) You can watch us live on Twitch (https://linuxuserspace.show/twitch) the day after an episode drops. If you like what we're doing here, make sure to send us a buck over at https://patreon.com/linuxuserspace Firefox 109 (https://www.mozilla.org/en-US/firefox/109.0/releasenotes/) brings manifest v3 support What are we talking about? (https://blog.mozilla.org/en/products/firefox/extensions-addons/heres-whats-going-on-in-the-world-of-extensions/) Maniwhat, now? Version who? 2018, Google proposes (https://docs.google.com/document/d/1nPu6Wy4LWR66EFLeYInl3NzzhHzc-qnk4w4PX-0XMw8/edit#) Manifest v3. July 2019, The EFF notes. (https://www.eff.org/deeplinks/2019/07/googles-plans-chrome-extensions-wont-really-help-security) Then in September of 2019, Firefox responded (https://blog.mozilla.org/addons/2019/09/03/mozillas-manifest-v3-faq/) to the Manifest v3 announcement. April 2020, Vivaldi, with version 3.0, debuts its ad and tracker blocker (https://vivaldi.com/blog/1-day-2-big-vivaldi-browser-releases/) as a means to bypass (https://vivaldi.com/blog/manifest-v3-webrequest-and-ad-blockers/) the manifest v3 issue altogether. Brave had always had an ad blocker, but beefed up (https://brave.com/improved-ad-blocker-performance/) its performance and ability in 2019. November 2020, Google finalizes and publishes Manifest v3 (https://developer.chrome.com/docs/extensions/mv3/intro/). December 2021, The EFF reminds us (https://www.eff.org/deeplinks/2021/12/googles-manifest-v3-still-hurts-privacy-security-innovation). uBlock Origin Lite (https://github.com/gorhill/uBlock/commit/a559f5f2715c58fea4de09330cf3d06194ccc897) exists. More Announcements Want to have a topic covered or have some feedback? - send us an email, contact@linuxuserspace.show Moar Browser Watch Chromium answers Leo's prayers! In 109, Linux scrolling seems to have been fixed (https://bugs.chromium.org/p/chromium/issues/detail?id=1270089#c27). He complained about it in Season 2 Episode 16 (https://www.linuxuserspace.show/216). The Bug. (https://bugs.chromium.org/p/chromium/issues/detail?id=521211) ### A fix to the web Brave's been blocking the cookie consent banners (https://brave.com/privacy-updates/21-blocking-cookie-notices/). Feedback Thanks Johnny (Aromatic Dev) for having the Linux Game Cast (https://linuxgamecast.com/) folks give us a shout. A couple of other topics Kid3 turns 20 (https://ubuntuhandbook.org/index.php/2023/01/kid3-20th-birthday/) qrencode (https://linux.die.net/man/1/qrencode) DuckDuckGo instant answers (https://help.duckduckgo.com/duckduckgo-help-pages/features/instant-answers-and-other-features/) can make QR codes too, just type qr code WHATEVER e.g. qr code https://linuxuserspace.show. Housekeeping Catch these and other great topics as they unfold on our Subreddit or our News channel on Discord. * Linux User Space subreddit (https://linuxuserspace.show/reddit) * Linux User Space Discord Server (https://linuxuserspace.show/discord) * Linux User Space Telegram (https://linuxuserspace.show/telegram) * Linux User Space Matrix (https://linuxuserspace.show/matrix) * Linux User Space Twitch (https://linuxuserspace.show/twitch) * Linux User Space Mastodon (https://linuxuserspace.show/mastodon) * Linux User Space Twitter (https://linuxuserspace.show/twitter) Community Focus The ASUS NoteBook Linux Community (https://asus-linux.org/) Their GitLab (https://gitlab.com/asus-linux) App Focus Gnome Web + Tangram Gnome Web (https://apps.gnome.org/app/org.gnome.Epiphany/) Tangram (https://apps.gnome.org/app/re.sonny.Tangram/) Next Time The history of CentOS (https://www.centos.org/), a few thoughts, and whatever else we can cram into the show* Come back in two weeks for more Linux User Space Stay tuned and interact with us on Twitter, Mastodon, Telegram, Matrix, Discord whatever. Give us your suggestions on our subreddit r/LinuxUserSpace Join the conversation. Talk to us, and give us more ideas. All the links in the show notes and on linuxuserspace.show. We would like to acknowledge our top patrons. Thank you for your support! Producer Bruno John Dave Co-Producer Johnny Tim Super User Advait Bjørnar CubicleNate Eduardo S. Jill and Steve Larry LiNuXsys666 Nicholas Paul sleepyeyesvince

This week we had to do some reworking of an ESP32 module that has pads underneath. When this happens, we have to apply paste using a syringe to the pads and then heat up the PCB and module together with a hot-plate or hot-air machine. Solder paste syringes are super handy to have and have a long shelf life. Let's look at some options on Digi-Key and which ones you'd pick based on your rework or solder needs! See the chosen paste on https://www.digikey.com/short/8v23v17z Visit the Adafruit shop online - http://www.adafruit.com ----------------------------------------- LIVE CHAT IS HERE! http://adafru.it/discord Adafruit on Instagram: https://www.instagram.com/adafruit Subscribe to Adafruit on YouTube: http://adafru.it/subscribe New tutorials on the Adafruit Learning System: http://learn.adafruit.com/ ----------------------------------------- #adafruit #thegreatsearch #digikey @Digi-Key

Growing up in Portland, Oregon, Alanna Bennett was Initially unaware of the difficult economic circumstances she and her mother faced each day. Over time, however, Alanna understood that most of her grade school classmates didn't participate in the free lunch program, nor did they avail themselves to the second hand shoes and clothing that school administrators offered her. Only after breaking her arm in a skateboard accident as a ten year old, did the living circumstances of Alanna's life slowly begin to change.Alanna Bennett is a screenwriter and culture writer living in Los Angeles. She's written movies and been in writers rooms, and her journalistic work can be found in BuzzFeed News, the New York Times, The Cut, Vulture, Teen Vogue, Eater, and more.

 This week we welcome on Sarah Real, the Owner & Co-Founder of Hot Plate Brewing Co. a brand new brewery opening soon in Pittsfield, Massachusetts. We talk to Sarah about her journey from home brewer to opening her own brewery. We chat about her initial start in the hobby, the reason for the brewery name, her vision for the spot in the Berkshires, & more! Please follow Sarah on Instagram @hotplatebeer and check her website out at hotplatebeer.comIntro song provided by Young Kartz, called "Levels"  Find Young Kartz's music HERE: https://yungkartzbeats.com/beat/levels-2828650  Break song provided by DJ Quads, called "Chillin"  Find DJ Quad's music HERE: https://soundcloud.com/djquads/tracksOutro song provided by Jahzzar, called "The Last Ones"  Find Jahzzar music HERE: http://www.betterwithmusic.com/author/admin/E12 Brew Songs Spotify Playlist: https://open.spotify.com/playlist/1Jthhy49AEzrql7GycHaq3?si=3b1c507ee64641c

This episode is full of bravery and mega flavours. I interview Chef Joshna Maharaj, and we talk about comfort food, food as a trigger, healing through food, and finding our way back to ourselves through food. I also go on a bit of a pre-ramble about my own journey with food post-divorce. ANNOUNCEMENT - My season finale recorded with a live studio audience (you?!) will be Thursday, January 19th, 2023 in downtown Toronto, and my guest will be Samantha Bitty. Tickets will go on sale tomorrow! Stay tuned to my Instagram @BigDPod. - Joshna Maharaj is a chef, a two-time TEDx speaker, & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table. Joshna works with hospitals & schools in Canada to build new models for institutional food service. Her first book entitled Take Back the Tray (May 2020), captures the lessons and experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna hosts Kitchen Helpdesk, a weekly call-in food show on CBC Radio, and she co-hosts a food & drink podcast called HotPlate, currently in its 4th season. @joshnamaharaj @takebackthetray --- Send in a voice message: https://anchor.fm/the-big-d/message

Grant reacts to the Badgers taking down unbeaten Maryland, the Brewers sitting out the MLB offseason so far, and explains why Christian Watson is a winning wide receiver. See omnystudio.com/listener for privacy information.

Keeping Foods Hot from Before Shabbat:It is permissible to keep food on a blech or electric Shabbat hotplate from before Shabbat. This alleviates the concern that one may adjust the flame on Shabbat and solves many Halachic problems that would otherwise arise. Reheating Food on Shabbat:It is always forbidden to put any food on an open flame on Shabbat. Doing so constitutes a violation of Mechzay K'Mivashel-it appears that one is cooking. Solid Dry Food:One can be lenient and take cold, solid food from the refrigerator on Shabbat and put it on the blech. The reason is that the blech neutralizes the concern of adjusting the flame as well as the issue of Mechzay K'Mivashel.The definition of dry food depends on the nature of the food and the amount of liquid present. A solid food containing a small amount of gravy can be considered dry. If there is a lot of gravy, even Hacham Ovadia prohibits reheating it. Liquid Foods:It is always forbidden to reheat cold liquids, even on a blech or hotplate. It is permissible to return a liquid that has not cooled down to the fire- if three conditions are met:1. One uses a blech or Shabbat hotplate.2. The liquid is still at least 80 degrees Celsius (176 degrees Fahrenheit) (According to the Menachem Sion and Hacham David)3. The pot was not placed in the meantime on the floor or counter. Warming Food in an Oven:An oven has the same Halacha as a stovetop only if the Shabbat mode is activated and an oven blech insert or other distinguishing apparatus is used. Warming drawers have the same halachot as a blech on a stovetop. If One Forgot to Use a Blech:If one unintentionally left food on the open flame of a modern stovetop from before Shabbat, b'diavad, after the fact, the food is permissible to eat on Shabbat. Using an Non-Jew to Reheat Food on Shabbat:It is permissible to tell a non-Jew to reheat fully cooked, cold, dry food on an open flame (ignited before Shabbat). Likewise, It is permissible to tell a non-Jew to reheat fully cooked cold liquids-but only on a blech or Shabbat hotplate. Congealed or Frozen liquids:It is permitted (according to the Sepharadim) to put a dry solid food containing congealed fat back on the blech on Shabbat. However, it is forbidden to defrost and reheat a frozen soup on the blech.

We're not laughing at your crazy... We're laughing with your crazy.

The poskim discuss a case where a person wants to put his Shabbat hotplate on a timer so that it will be activated on Shabbat. It has already been established that there is a Halachic basis to use timers to turn on lights. As Maran rules in siman 252, there is no prohibition to set up a mechanism that automatically causes a Melacha to be performed on Shabbat. Fundamentally, a hotplate would be no different. The case of the hotplate poses a more problematic question. Granted that one can activate the hotplate with a timer; is it also permissible to put food on the hotplate on Shabbat, when the hotplate is still off, knowing that in it will soon go on? Hacham Ovadia (Yabia Omer, vol. 10) presents a specific application of this question. May one place a pot of cold soup on the hotplate on Shabbat, before it is activated by the timer. In this case, as opposed to lights, the person is performing an action on Shabbat that causes the prohibited Melacha of cooking to transpire. In Halacha, this is referred to as Gerama (Causing).The classic example of Gerama in the Shulhan Aruch (siman 334) is causing a fire to be extinguished on Shabbat by means of placing water-filled vessels in the path of the blaze, before it arrives. When the flames hit the vessels, they will burst and their water will extinguish the fire. That's considered Gerama, because at the time the vessels were placed, there was no fire; although the person knew that the fire will eventually get there. The Shulhan Aruch rules that Gerama like this is permitted.There is considerable debate among the Rishonim (early commentators), whether Gerama on Shabbat is permitted only in the cases like a fire, where there could be a monetary loss. Hacham Ovadia proves that most authorities concur that Gerama is permitted even in cases where there is no monetary loss. Accordingly, it should have been permissible to place food on a hotplate before it is activated by the timer. Nevertheless, he does not rule like their opinion because of the other authorities who disagree and permit Gerama only in the case of loss. However, Hacham Ovadia concludes that in our case of reheating cold soup, one can be lenient. Since the soup was already cooked, there is the opinion of the Rambam that "ain bishul achar bishul" (there is no prohibition of reheating cooked foods) applies even to cold liquids. Although, we do not hold like that, Hacham Ovadia is willing to use that minority opinion in conjunction with the opinions that Gerama is permissible even without a monetary loss. Each opinion by itself would not be a solid basis to be lenient; however, when combined, they can be relied on.None of the Poskim allow placing a raw food on the hotplate on Shabbat before the timer turns it on. Hacham Ovadia only permitted placing a cooked soup that had already cooled off. However, it seems that it would be permitted to put a raw food on the hotplate BEFORE Shabbat, and set the timer to activate on Shabbat. There is room to be lenient in such a case because everything was already done before Shabbat. It would be no different than lights on a timer. Nonetheless, Rav Moshe Feinstein restricted the use of timers in general. He felt that it was a zilzul (disgrace) to Shabbat and that eventually people would utilize timers to run their factories and businesses on the holy Shabbat. Therefore, before using timers for other applications, one should always ask a competent Posek.In conclusion, those who want to reheat cold soup on Shabbat using a timer can rely on Hacham Ovadia. SUMMARY1. On Shabbat, it is forbidden to put a raw food on an electric hotplate that will later be activated by a timer.2. Before Shabbat, one can be lenient a place a raw food on an electric hotplate that will be activated by a timer on Shabbat.3. On Shabbat, one can be lenient and place a pot of cooked, cold soup on an electric hotplate that will later be activated by a timer. 4. In general, one should consult with a posek before using timers to activate mechanism other than lights on Shabbat.

In this episode of LIGHT TALK, The Lumen Brothers chat about everything from Wireless Control, to Bobby Danger.   Join Stan, Steve, and David, as they pontificate about:  URTA Designer & Technician Showcase at LDI; Stan's sabbatical report; A new "Stump the Chumps" poser; Controlling the reflection of surface color; How do you know when you are over-designing; New Bobby Danger episode; Joining your local Illuminating Engineering Society; and Gummies on a Hot Plate.    Nothing is Taboo, Nothing is Sacred, and Very Little Makes Sense.

The Gemara in Shabbat states that the Hachamim instituted a gezeira prohibiting leaving food cooking before Shabbat on the fire during Shabbat. The Hachamim were concerned that since people are hungry and want their food cooked faster, they are likely to unwittingly stoke the coals when they see them starting to dwindle. Stoking coals would violate the Torah prohibition of cooking or burning. To overcome this problem, the Hachamim said that one has to create a reminder for himself before Shabbat so that he shouldn't come to stoke to coals. One type of reminder is to perform ketima- to take ashes and to spread them over the coals, covering the open flame. Cooking in Modern Times- Today, we generally do not cook with coals. Some Rabbis, therefore, argued that the gezeira does not apply to leaving food on our gas flames, because there are no coals to stoke. However, the Panim Meirot explained, if gas stoves would have existed in the time of Hazal, they would have included it in the gezeira. Using the knobs to turn up the gas is the equivalent of stoking the coals. Therefore, he ruled that the flame of our gas stovetops are not considered katum or garuf. How, then, can we leave food on open stovetops going into Shabbat. Hacham Rav Ovadia a"h says: If one places a metal sheet, called a blech in Yiddish, over the stovetop, it is considered katum. Just like the spreading of ashes over the fire serve as a reminder because it is not the normal way to cook, so too, putting a blech over the fire serves as a reminder not to adjust the flame. Hacham Rav Ovadia a"h says that using a blech makes the stovetop kosher to place on it any type of food before Shabbat. This is also the opinion of the Kaf HaChaim (commentary to the Shulhan Aruch, by Rabbi Yaakov Haim Sofer (1870-1939), Rav Moshe HaLevy and many other Hachamim. Use of Shabbat Hotplate- Hacham Rav Ovadia a"h rules that an electric hotplate, a plata Shabbat, is even better than a blech. Since it doesn't have buttons or knobs, there is no way that one might inadvertently adjust the heat on Shabbat. Although Hacham Ovadia Hedaya (1890-1969), one of the leading Sephardic authorities of 20th-century Israel) initially disagreed, he later retracted and said the custom is to permit the use the electric Shabbat plate (Yaskil Avdi 7). This is also the opinion of Rav Moshe Feinstein (1895-1986, Posek in the United States) in the Igrot Moshe. He takes the argument one step further and says the original gezeira would not apply to turning the gas higher. Hazal were only concerned about stoking the existing coals, not about bringing additional wood to the fire. Increasing the gas is analogous to adding new wood and would therefore never have been prohibited. He concludes that it is clearly permitted to put a blech on top of the stovetop. Although the Chazon Ish and the Shevet HaLEvy did not approve of it, Rav Ovadia a"h rejects their proof in his first volume of Chazon Ovadia. Using a blech or a Shabbat hotplate is the recommended practice for the Jewish home. By doing so one avoids many complicated halachic issues as to which types of foods at which stages of cooking can or cannot be left on an open flame. This preferred way enables the Jewish woman to prepare for Shabbat without worry and concern. Summary: It is permissible to keep food on the fire on Shabbat by using a blech or an electric Shabbat hotplate. Doing so solves many Halachic problems that would otherwise arise.

CRAFT BEER PODCAST INFO: Hot Plate Brewing is an upcoming Latin and Woman owned brewery in Pittsfield MA, where the combination of owners Mike and Sarah join forces showing their love of craft beer, the appreciation for true to style brewing, and making some off the wall styles on top of it. They talk about the competition of craft beer in the northeastern united states and explain how they went from their humble beginnings of a hot plate in their tiny NYC apartment to a full time brewing facility. Learn from their mistakes and get ready for the upcoming Hot Plate Brewing. Sponsors: North Center Brewing - https://northcenterbrewing.com/ Zetouna Liquor - https://www.facebook.com/Zetouna-Liquor-Fine-Wine-Cigars-146021445420374/ Join The Michigan Beer Discord - https://discord.gg/vEEDyzwdjT Download the MI Beer Map - http://www.mibeermap.com Subscribe to Better on Draft - https://plnk.to/BOD Spotify - https://open.spotify.com/show/6AlzP1BH0iykayF856bGRc?si=xXZzdd3CTPqgUq_KYTnBKg iTunes - https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740 Facebook - https://www.facebook.com/betterondraft Untappd - https://www.untappd.com/user/betterondraft YouTube - https://www.youtube.com/c/betterondraft Instagram - https://www.instagram.com/betterondraft Twitter - https://www.twitter.com/betterondraft Tik Tok- https://www.tiktok.com/@betterondraft

This week on BSR, a Brooklyn rendezvous in Massachusetts! Jimmy is joined by former Brooklynites Sarah Real and Mike Dell'Aquila of Hot Plate Brewing Company in Pittsfield, MA. After listening in to the NYC Beer Bar Buds episode, the pair had to get in on the BSR action! They reached out to Jimmy, and now they're here to talk about building a brewery from a dream.After some quick shout outs to the Bierwax and Beer Witch bars in Brooklyn, the gang settles in to discuss the journey to Hot Plate Brewing; taking home brewing to pro brewing, coloring outside the lines of technicality, breaking down styles, the excitement and terror of opening a new brewery, and making friends all around the world through brewing beer “potions”! Get away from it all in Pittsfield, Mass - grab some headphones and grab a glass!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Andy, Dan, and Karl, and The Artisan Pig's Andrew Rivera-Myers continue last episode's pizza argument, then go on to talk about food shortages, bringing kids where they don't belong, and the curse of ice machines. Intro music is from "Coast to Coast" by Cory Gray.

In this episode of LIGHT TALK, The Lumen Brothers discuss everything from Polluting the Stage Atmosphere to Maligning Monkeys and Ducks.    Join Stan, David, and Steve, as they pontificate about: A tribute to Pat Pearce; Pancake House memories; Stan's Stanbattical; Tom Munn; The "Female Larry King"; Central City news; Cheap haze effects; A Hot Plate, an Iron Skillet, and Salammoniac; Smoking Oregano; More Light; Getting good light shafts; Stan's physics buddies; Kosher Space Lazers; "The Time to Hang Up Your Hat Ap"; Hanging lights on unconventionally situated pipes; Multi-point rigging; and How often should you meet with the Director.   Nothing is Taboo, Nothing is Sacred, and Very Little Makes Sense.

The love of beer and the magic of the pub. Sarah Real and Mike Dell'Aquila have been together since their days at Penn State, and since, through their days in New York City, traveling around the world and now finding their ways to the Berkshires - they are now fulfilling their dream to open a brewery. Hot Plate Brewing Co. is expected to open on North Street this fall. Meanwhile, the couple is busy telling their story through community, creative social media content and, of course, developing exceptional brews. In our conversation we cover the early days and early inspiration in their days at Penn State, a cross country trip, speaking the language of beer internationally, the universal magic of the pub, making beer in a tiny New York apartment, the incredible origin story of the Hot Plate name, extract vs. all-grain brews, Sarah's Mexican American heritage and its importance in this industry today, their journey to the Berkshires, falling in love with North Street, the business model for Hot Plate, documenting their journey, German Reinheitsgebot, craft beer as punk rock, beer bros., the three-tier distribution system for beer, shelf wars, quality control, beer telling the story of a culture, the visibility of the brewing process in downtown and an intuitive dog. I hope you'll enjoy my conversion with Mike and Sarah! --- Support this podcast: https://anchor.fm/john-krol/support

Joshna Maharaj is a chef, a two-time TEDx speaker and activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, and social justice to the table. Joshna works with hospitals and schools in Canada to build new models for institutional food service. Her first book entitled Take Back the Tray (May 2020), captures the lessons and experience from her work in changing institutional food systems around the globe. She is an enthusiastic instructor of both culinary and academic students, constantly finding ways to make food stories come alive. Joshna hosts Kitchen Helpdesk, a weekly call-in food show on CBC Radio, and she co-hosts a food & drink podcast called Hot Plate, currently in its 4th season. On this episode of What's Burning, Joshna Maharaj's chat with Host Mitchell Davis includes conversation around changing menus in public institutions, prioritizing food in a post-pandemic world, and spending less time jumping through other people's hoops.

This week Stacey tells us about Dixie Lynn Shanahan, an Iowa woman who murdered her abusive husband, Scott Shanahan, in 1995.Sources:https://murderpedia.org/female.S/s/shanahan-dixie.htmhttps://www.google.com/amp/s/amp.desmoinesregister.com/amp/713488002Support the show (https://www.patreon.com/ISGDpodcast)

This week @adafruit we're jamming out with a MIDI foot pedal. Prototyping a little connection machine inspired project for the Raspberry Pi. The timelapse this week is a stand for the MHP30 Mini Hot Plate by Kevin. Learn Guide - https://learn.adafruit.com/midi-foot-pedal/ MIDI Foot Pedal on YouTube https://youtu.be/SauC93I6OcI Code on Github https://github.com/adafruit/Adafruit_Learning_System_Guides/blob/main/MIDI_Foot_Pedal/code.py QT Py RP2040 https://www.adafruit.com/product/4900 10k Potentiometer https://www.adafruit.com/product/5280 USB-C Cable https://www.adafruit.com/product/5044 Foot Pedal Thingiverse Link https://www.thingiverse.com/thing:5341184 Mini Hot Plate https://www.adafruit.com/product/4948 Timelapse Tuesday MHP30 Stand - Kevin https://www.printables.com/model/120342-mhp30-hot-plate-stand https://youtu.be/OwztUaX0rLo Community Makes https://www.printables.com/model/7230-usb-foot-switch-controller/ foot switch https://www.printables.com/model/153698-led-emeralds/comments#comment-205763 emeralds https://printables.com/model/7144-raspberry-pi-b-face-case/comments#comment-204879 pi face case https://www.prusaprinters.org/prints/16764-cappy-larger-eyes cappy remix Visit the Adafruit shop online - http://www.adafruit.com ----------------------------------------- LIVE CHAT IS HERE! http://adafru.it/discord Adafruit on Instagram: https://www.instagram.com/adafruit Subscribe to Adafruit on YouTube: http://adafru.it/subscribe New tutorials on the Adafruit Learning System: http://learn.adafruit.com/ -----------------------------------------

Get a mini Hot Plate at: https://www.adafruit.com/minihotplate Every week we'll 3D print designs from the community and showcase slicer settings, use cases and of course, Time-lapses! MHP30 Stand Kevin https://www.printables.com/model/120342-mhp30-hot-plate-stand CR10S Pro V2 Pink PLA 1hr 37mins X:174 Y:180 Z:31mm .2mm layer / .4mm nozzle 6% Infill / 6mm retract 210C / 60C 14g 60mm/s ----------------------------------------- LIVE CHAT IS HERE! http://adafru.it/discord Adafruit on Instagram: https://www.instagram.com/adafruit Shop for parts to build your own DIY projects http://adafru.it/3dprinting 3D Printing Projects Playlist: https://www.youtube.com/playlist?list=PLjF7R1fz_OOWD2dJNRIN46uhMCWvNOlbG 3D Hangout Show Playlist: https://www.youtube.com/playlist?list=PLjF7R1fz_OOVgpmWevin2slopw_A3-A8Y Layer by Layer CAD Tutorials Playlist: https://www.youtube.com/playlist?list=PLjF7R1fz_OOVsMp6nKnpjsXSQ45nxfORb Timelapse Tuesday Playlist: https://www.youtube.com/playlist?list=PLjF7R1fz_OOVagy3CktXsAAs4b153xpp_ Connect with Noe and Pedro on Social Media: Noe's Twitter / Instagram: @ecken Pedro's Twitter / Instagram: @videopixil ----------------------------------------- Visit the Adafruit shop online - http://www.adafruit.com/?utm_source=youtube&utm_medium=videodescrip&utm_campaign=3dprinting Subscribe to Adafruit on YouTube: http://adafru.it/subscribe Adafruit Monthly Deals & FREE Specials https://www.adafruit.com/free?utm_source=youtube&utm_medium=videodescrip&utm_campaign=3dprinting Join our weekly Show & Tell on G+ Hangouts On Air: http://adafru.it/showtell Watch our latest project videos: http://adafru.it/latest?utm_source=youtube&utm_medium=videodescrip&utm_campaign=3dprinting 3DThursday Posts: https://blog.adafruit.com/category/3d-printing?utm_source=youtube&utm_medium=videodescrip&utm_campaign=3dprinting New tutorials on the Adafruit Learning System: http://learn.adafruit.com/?utm_source=youtube&utm_medium=videodescrip&utm_campaign=3dprinting Music by Bartlebeats https://soundcloud.com/adafruit -----------------------------------------

Bio: " Life—or at least my writing career—has come full circle. My first ever published book was fiction based on a real-life memoir. My newest books are nonfiction with touches of fiction in occasional dialogue and scene—faction they sometimes call it. But there have been lots of digressions between those titles, more than forty-plus years apart." (To Read More) Website: https://judyalter.com/about-judy/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

On this special series of HotPlate Podcast, craft beer and sensory expert Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What's going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food. www.hotplatepod.com

This week, Anna chats with Cody about British cuisine, the insufferability of liberal arts students, and Lady Gaga. Oh No! Links: https://linktr.ee/iamthecampion