Podcasts about irish moss

Join us as we discuss our plans for the Winter Weave A-long and, of course, lots of project updates. Full notes with photos and links can be found in the podcast section of our shop website: TwoEwesFiberAdventures.com Join the community on Ravelry or become a patron and support the show on our Patreon Page. Subscribe on Apple Podcasts or Subscribe on Android. Marsha's Projects Emotional Support Chicken: by Annette Corsino. I've knitted a bit on my chicken. Decided to make a rock climbing chicken for Ben. Found tiny carabiners online. Sockhead Slouch Hat: by Kelly McClure. Using Done Roving Yarns Frolicking Feet in colorway Irish Moss. Hibernating. Graphito: by Heidemarie Kaizer. Using Purls Before Swine Robusta in colorways Good Jeans (blue) and Toxic (pink). I finished the yoke and divided for the sleeves. I've knit about an inch of the body but I'm going to wash and block the yoke to be sure it fits and the patterning looks good. Ames Beanie: Stephanie Larson. Using Purls Before Swine Hometown Worsted in colorway Seaglass. I was about to start the decreases when I noticed I had crossed one of the cables the wrong way. I need to rip back. Socks: The Artful Ewe Clackamas. Finished first sock and about halfway through leg of second sock. Weaving Studio: I organized the closet and put all of Ben's stuff in there. I'd like him to take it, but all in good time. Kelly's Projects Finished the front on the Maple Vest. Need to wind yarn to start on the back. The ribbing pattern is fun and I love using my wooden cable needle. The fabric is heavy and a little silky. I've got my woven squares blanket to square (14 x 14) and I have only six more rows to sew on. It's been a little over a year since I started this project.  Plans for more chickens because my community needs some emotional support right now The first two went to our Mi Casa Undocuscholar Center and our Pride Center.  Stalled on Graphito by Heidemarie Kaiser while I've been working on the vest and the spinning and fleece prep.  Suint Bath Shetland Project: Finished carding both batches and now spinning them. Washed fiber is spun. Starting on the unwashed fiber and it is still quite greasy. I'll wind each bobbin into a center pull ball and ply each of them to compare the results. Winter Weave Along Going until March 31. Show us your projects in the Ravelry thread. If you aren't on Ravelry consider joining just so you can talk with us about your weaving! Challenge: Between now and January 1 do a kind of weaving that you haven't done before. Possibilities: New to you weave structure, different forms of loom, make something you never thought of making before, e.g. decorative braids or shoe laces, use a fiber you haven't used before, use a wet finishing method you haven't used before. End 2024 with a new weaving skill.   

Technical difficulties in the last episode meant we lost half of the audio. We're back and announce the winners of the Summer Spin In and discuss project updates. Marsha shares details about her trip to upstate New York and the New York State Sheep and Wool Show. Full notes with photos and links can be found in the podcast section of our shop website: TwoEwesFiberAdventures.com Join the community on Ravelry or become a patron and support the show on our Patreon Page. Subscribe on Apple Podcasts or Subscribe on Android Marsha's Projects Auckland Bound: by Maddie Mo. Finished. Used Alaskan Yarn Company DK in colorway Spruce. Auckland Bound: by Maddie Mo. Finished. Used Hazel Knits Cadence DK in colorway Wonderland Trail. Emotional Support Chicken: by Annette Corsino. I've knitted a bit on my chicken. Decided to make a rock climbing chicken for Ben. Found tiny carabiners online. Sockhead Slouch Hat: by Kelly McClure. Using Done Roving Yarns Frolicking Feet in colorway Irish Moss. Hibernating. Why Knot?: by Rachel Illsey. Using Weird Sisters Wool Emporium Carroll in colorway Westport Treasures. This project is on hold. I cast on and ripped out twice as the unusual stitch patterns made me completely confused. Hibernating. Graphito: by Heidemarie Kaizer. Using Purls Before Swine Robusta in colorways Good Jeans (blue) and Toxic (pink). Cast on just before I left for New York. Got stuck on the brioche. Too much drinking and talking. Now that I'm home I'm back on track. Ames Beanie: Stephanie Larson. Using Purls Before Swine Hometown Worsted in colorway Seaglass. Kelly's Projects Finished Desert Lavender socks out of Smirligan's yarn. I'm thinking about starting a new pair for watching the election coverage. Purl2W2 Coconut Tree.  I've split off the sleeves and finished the body of Graphito by Heidemarie Kaiser. I still have to try it on before I decide to start the bottom ribbing or knit it a little longer. The yarns are Seismic Yarns Butter Silk as the contrast yarn and Invictus Yarns Seraphic as the main yarn–both fingering weight.  I started the Maple Vest to have something to knit in the car for the reunion trip. Interesting pattern. I joined under the arms and then split again after about two inches. I'm all the way down to the ribbing on the front panel. Had to rip back a couple of rows this morning because I made a mistake on the cable crosses in one of the pattern repeats.  Winter Weave Along Nov 3, 2024 - March 31, 2025 Join in with your weaving! Share on our Ravelry group! Marsha's New York Trip October 9-22, 2023 New York and the New York State Sheep and Wool Festival Cornwall Yarn Shop The Endless Skein Storm King Art Center Springwood (FDR house) Culinary Institute of America The Dia Beacon Shady Glen Lyndhurst House Sunnyside (Washington Irving House) Manitoga (Russel Wright House) Staatsburg House Vanderbilt Estate Walkway Over the Hudson Val-Kill Cottage (Eleanor Roosevelt Home)  

We have lots of discussion topics this week ranging from Kelly's dogs now having two legs, the fleece auction, to Marsha's cast on frenzy.  Full notes with photos and links can be found in the podcast section of our shop website: TwoEwesFiberAdventures.com Join the community on Ravelry or become a patron and support the show on our Patreon Page. Subscribe on Apple Podcasts or Subscribe on Android Marsha's Projects Alexandria: The Art of Yarn Skein: Finished! 50/25/25 merino/silk/bamboo. 4oz and 454 yards. Socks: The Artful Ewe Clackamas. Finished! Socks: Regia Design Line by Arne & Carlos in colorway Garden. Emotional Support Chicken: by Annette Corsino. I've knitted a bit on my chicken. Knit through the third stripe. Not sure I like the colors I picked. Sockhead Slouch Hat: by Kelly McClure. Using Done Roving Yarns Frolicking Feet in colorway Irish Moss. Auckland Bound: by Maddie Mo. Using Alaskan Yarn Company DK in colorway Spruce. Why Knot?: by Rachel Illsey. Using Weird Sisters Wool Emporium Carroll in colorway Westport Treasures.  Kelly's Projects I've split off the sleeves and am knitting down the body of Graphito by Heidemarie Kaiser. Calling it my NoCKRs Sweater since both yarns are the retreat yarns (2023 and 2024). Seismic Yarns Butter Silk and Invictus Yarns Seraphic–both fingering weight.  Still working on Desert Lavender socks out of Smirligan's yarn. Soft green, purple and natural white variegated yarn. One sock is finished and I'm knitting slowly down the leg of the second sock. Wool Auction  Bought only one fleece! Was joined by Emily and Sonia from work and Micheline from the Bay Area. Also saw Alene that we met at the NoCKRs retreat. Between us we supported a lot of wool growers! I bought a Romeldale, 5.5 lbs. (white) Summer Spin In Announce winners in next episode Two Ewes in Walla Walla, Washington September 26-30 Purl 2 Walla Walla has closed but they will have a pop up shop in partnership with Old Homestead Alpacas at the: Maker Market Showroom on Colville 70 N. Colville Street, Suite 105 Walla Walla, WA  99362  September 28, 12:00pm-6:00pm September 29, 12:00pm-4:00pm, We'll be there around noon on Sunday.  

Macy has a Leo problem We've got two scarlet beauties' that both embody the essence of nurturing energy. One's good for the body, the other is good for your emotions. One's soft, one's slimy. And that's just the hosts, we have topics too! (insert rimshot here) Simply CaptivatingCheck it out on Patreon.com/wbahpodcast for only $5wbahpodcast.com_-_-_-_-_-_-_-_-_-_-_-_-_Want to help support the Podcast? Consider becoming a Patron!www.patreon.com/wbahpodcastContact Us (Come Eat With Us)Instagram @WitchBitchAmateurHourTwitter @BitchHourFacebook @WitchAmateurHourOnlyfans.com/wbahpodcastwbahpodcast@gmail.comHandwritten letters are actual magic!PO Box 865Canton, Tx75103_-_-_-_-_-_-_-_-_-_-_-_-_-Come Do Yoga With Macy:patreon.com/macyaniseyogaPlay The Sims With Charlyetwitch.tv/charlye_withawhyTwitter @charlyewithawhyOur Video EditorEldrich Kitchenm.youtube.com/channel/UC_CwBrVMhqezVz_fog716OwSupport the Show.We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

Tracks tell a story. Follow along!Playlist: Tim Reaper - ScreenplayAversive - Soft DubSKC & Bratwa - Heart of Love (Loxy & Ink Remix)BCee, Charlotte Haining, Emba - Before You (Extended Mix)Carlito - PassengerCharlie B - 2 MeQuadrant & Iris - False SpringMarcus Visionary, Dirty Dubsters, Irish Moss, featuring Fox - No Rest (Marcus Visionary Remix)Euphonique, featuring Madrush MC - Bumpa ShakerEuphonique, MC Chickaboo, Natty Campbell - Bite Di DustTweakz - Jungle TechFlava D - SpringloadedPacific - PlayaSeba , Blu Mar Ten, featuring Little Jinder - Too Much Too Soon (Blu Mar Ten Remix)Seba - Lviv

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Just when you thought you knew everything you needed to know about carrageenan and its brewing application, Andrew Fratianni & Mark Sammartino join us to get super nerdy about seaweed and help you make better beer. Special Guests: Andrew Fratianni and Mark Sammartino.

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Consider the following scenario: you are someone who puts in the effort to get a good night's sleep – perhaps you even get a full 8 hours each night – yet you still find yourself fatigued; or maybe you are someone who no matter how much work you put into eating “clean” or healthy, staying on top of your daily tasks and hobbies seems to take a little too much out of you. If this is the case, you might want to consider incorporating this powerhouse of an ingredient into your diet: seaweed.When taken in moderation, seaweed can help you to feel revitalized and ready to tackle whatever the day ahead has in store. Seaweed benefits have literally been life-saving at different times in history. Seaweed extracts were used to relieve respiratory irritation in soldiers exposed to poisonous gas during World War I, and so-called Irish Moss (red algae found along North Atlantic coastlines) was used to make bandages when cotton ones ran out. Earlier, it was one of the few foods to sustain survivors of the Irish Potato famine.Learn More 

Sally Rees from Natural Nosh offers simple solutions for a healthier lifestyle incorporating a Raw Food Diet.

When you enter MXED GREENS apothecary, one of the first things you'll notice is the deep care that herbalists Tasha and Devon Greenwood have put it into every detail of this herb shop... From the cozy self care station to the herbal zine library to the handmade signs outlining their sliding scale model, MXED GREENS is a space that centers the deeply rooted wellness of its community. In this episode of HerbMentor Radio, Tasha and Devon draw on their experience as new business owners and practicing clinical herbalists to share...Their #1 piece of advice for new herbal business owners The importance of healthcare settings that celebrate queer and trans experiencesWhy the gap between herbal and allopathic medicine might be smaller than you thinkWe even go on a little herb nerd tangent to chat about one of Tasha's favorite seaweeds, Irish Moss, which has a rich history as a food, immune tonic, and skincare ingredient.You can find Tasha and Devon Greenwood at mxedgreens.comGet a special offer on HerbMentor at HerbMentorRadio.comBuild your herbal first aid kid with your Herbal Preparation Cards: http://Herbal.Cards

David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode! Düsseldorf-style Altbier (Extract Version) Batch Volume: 3 gal (Kettle) Fermenter Volume: 2.75 gal Boil Time: 30 min Mash Water: 3.34 gal Total Water: 3.34 gal Boil Volume: 3.21 gal Pre-Boil Gravity: 1.017 Vitals Original Gravity: 1.053 Final Gravity: 1.013 IBU (Tinseth): 46 BU/GU: 0.86 Color: 33.5 EBC  Mash Temperature — 150 °F — 45 min Malts (2 lb 3.2 oz) 1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC 6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC 6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC 4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC 1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC Other (2 lb 6 oz) 1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout 9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout Hops (0.77 oz) 0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min 0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min Miscs 0.3 ml — Lactic Acid 80% — Mash 0.25 items — Whirlfloc — Boil — 15 min 0.25 tsp — Yeast Nutrients — Boil — 15 min Yeast 1 pkg — Danstar Nottingham 75% 150 billion yeast cells 1.06 million cells / ml / °P Fermentation Primary — 62 °F — 5 PSI — 21 days Cold crash — 34 °F — 56 days Carbonation: 2.5 CO2-vol Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode) (90 min mash 90 min boil) grain 4.5kg/10lb Maris Otter 1kg/2.5lb Flaked Rice hops 30g/1oz Fuggle (90 mins) 30g/1oz East Kent Golding (90 mins) 100g/3oz Sorachi Ace (5 mins) adjuncts 1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins) yeast Nottingham Ale yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

Jon and Lily of Cronos Brewing (IG: cronosbrewingco) stop by the pub to talk about their Greek mythology inspired beers, and their 5 year plan to open their brewery! Check out their website https://cronosbrewing.com for recipes, blogs and some great brewing advice. West Coast Kolsch (Hallertau-CTZ) Written By Jonathan Bulotti Ingredients -Fermentables- 7 lbs German Pilsner 2 lbs Vienna 0.5 lbs Crystal 10L 0.5 lbs Honey Malt -Hops- 60 min: 1.5 oz Hallertau (4% AA)  Flame Out: 1 oz. CTZ (16% AA) at 150° -Yeast- 1/2 package of Omega Yeast-OYL-071DRY Dried Lutra Kveik -Optional Additions- 0.1 oz Irish Moss or 1 Whirlfloc tablet Recordings: Pre-boil gravity: 1.047 Original Gravity: 1.053 Final Gravity: 1.009 ABV: 5.7% Instructions: -Preparation- Measure all ingredients Pour 3 gallons water into your boiler Put 1 gallon of cooled, filtered water into a separate container Measure all hops Get out 1 mash bag to put your fermentables in -Mash- Bring your 3 gallons of water to 152° F. NOTE: It is very important to bring your water to this temperature and keep it at this temperature throughout your mash. Put all measured grain fermentables into the mash bag and secure it over your boiler. By secured, we mean that all of your fermentables should be underneath the water, but still in the mash bag. Start your timer for 60 minutes. During the mash, be sure to sanitize all equipment with Star San sanitizing solution (1 oz to 5 gallons of water, let sit for 1 min). -Boil- After 60min is up, remove your mash bag with the fermentables from your boiler and heat wort to boiling temperature. Once wort starts boiling, set your timer for 60 minutes and add 1.5 oz Hallertau (4% AA) hops to the boil. With 10 minutes left, add any Irish moss or Whirlfloc tablets for clarification. Start preparing an ice bath to cool your wort down after the boil has ended. At 0 minutes, turn off your heat and allow to cool in ice bath. Once wort is cooled to 150° F, add 1 oz. CTZ (16% AA). -Cooling- Take the hot kettle off the burner and transfer it to your ice bath. Swirl the pot to better cool the wort. Continue to add more ice and cool water to the ice bath as the pot cools down to ~90° F. Pour into fermenter. To oxygenate more, you can place the fermentor lid on and shake the wort for a few minutes. Take your original gravity reading here. -Pitching- Sanitize your yeast package so as not to contaminate your wort. Add your 1/2 package of Lutra Dried Kveik to the wort. Fill your airlock to the fill line with water and Star San solution to ensure sanitization. Store your fermenter in a warm, dark place for approximately 7-10 days or until fermentation has completely stopped. (If temperatures are warm enough, fermentation should only last a few days for this yeast strain) -Carbonation- After 7-10 days have passed, the fermentation should have stopped. If you wish to carbonate your beer you can calculate the suggested amount of corn sugar to add HERE and bottle for another 2-3 weeks or force carbonate in a corny keg. Learn more about your ad choices. Visit megaphone.fm/adchoices

You've heard about it and now Starkie will fill in all the answers to all your questions about Irish moss. #NutritionMission#ClarksNutrition

On the topic of magical creatures, Nick is covering Mermaids! From their origins, to weird fish sex...it's really a topic that has something for everyone. On that note, he's introducing Poseidon's wife, OG Queen of the Sea, Amphitrite. Shannon is covering Irish Moss, which is great for thickening stews and clarifying beer. She also talks a bit about carrageenan, and the debate around its role in inflammation. To support Wands and Fronds, you can join their Patreon! You'll also receive access to bonus episodes, monthly coven meetings, and video recordings of the episodes. If you'd like to show your support in non-monetary ways, please don't forget to rate and review the podcast on Apple Podcasts/ITunes, or leave a rating on Spotify!

The nostalgia of taping the "Hot 9 at 9" radio show on your cassette tape... What does your taste in lollies say about you? Brodie tries to over-pronounce Balenciaga and will possibly never live it down. Have you ever been with someone with a foot fetish?  She's packed full of goodness this week team xxSee omnystudio.com/listener for privacy information.

Throughout Coastal Connections, we've seen a number of examples of humans working together to restore and steward natural systems that have come out of balance. In this episode, we dive into a number of stories from a seaweed inspired individual in PEI. Dr. Irené Novaczek is a benthic ecologist, gardener, professor and entrepreneur, just to name a few of her titles. Dr. Novaczek discusses her diverse journey building community resiliency, through innovative entrepreneurship and maximizing socio- ecological relationships. This episode is co- hosted by Dr. Kelly Vodden, a professor and researcher of community development and rural resiliency at Grenfell campus, Memorial University. • Social enterprise in Canada http://www.ic.gc.ca/eic/site/053.nsf/eng/h_00006.html • Social enterprise at MUN https://www.mun.ca/social-enterprise/ Irene's Work: • Oceanna Seaplants: https://bit.ly/OceannaSeaplants • Sea Vegetable of the Pacific Islands Cookbook- https://bit.ly/SeaweedCookBook • Lettuce of the sea article: http://saltyisland.com/lettuce-of-the-sea/ • Learn more about saving seeds: http://www.seedsecurity.ca/en/programs/save PEI farmers markets: o https://summersidefarmersmarket.com o https://charlottetownfarmersmarket.com/portfolio/kettlegrove-soapworks/ Basin Head Provincial Park, PEI • https://welcomepei.com/beaches/basin-head-beach/ • Irish Moss in Basin Head- CBC News Article https://bit.ly/CBCIrishMoss PEI Watershed Alliance • https://www.facebook.com/pg/PEIWatershedAlliance/posts/ Irene's Colleagues and Friends: Thierry Chopin on the idea of co-cultivating multiple species together, or Integrated Multi-Trophic Aquaculture (IMTA) • https://bit.ly/SeaweedAndSalmon • ‘Networking Friday with Thierry Chopin' https://bit.ly/ThierryChopin • Seaweeds and Parkinsons Article- https://bit.ly/SeaweedAndParkinsons Theresa Doyle and Rock Barra Retreat - https://www.teresadoyle.com/rock-barra-retreat/ Special Credits: Script Design by Emily Doyle, Post Doctoral Fellow, Rural Resilience, MUN https://ruralresilience.ca/researchers/postdoctoral-researchers/emily-doyle/ We love to hear your feedback. Connect with the hosts: Sondra Eger (www.twitter.com/@soneger) Jackie Bauman (ruralresilience.ca/researchers/mun…/jackie-bauman/) If you have a story to share with us or questions about how we make the podcast, send us an email at stories@coastalroutes.org. Coastal Routes Radio is led by: Philip Loring www.twitter.com/@ConserveChange Hannah Harrison www.twitter.com/@fishpeopleplace Follow the Coastal Routes Project www.twitter.com/@Coastal_Routes Listen to Volume 1 of Coastal Routes Radio soundcloud.com/conservechange/sets/social-fishtancing

In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine back to their home.   Welcome, Chef Charmaine! Chef Charmaine is an authority on healthy living and gastronomy.  She holds a PhD in Health Education with an emphasis in pediatric preventative health, and lives her work. On this episode of GoGreenfields, Chef Charmaine teaches River and Terran a bit about the science of Gastronomy. Merriam-Webster Dictionary defines Gastronomy as “the art or science of good eating”. The word is actually derived from two ancient greek words meaning “stomach” and “rule”.  What is Gastronomy? Generally speaking, Gastronomy is the study of food, how it is influenced by- and how it influences culture.  Furthermore, it is the art of preparing good food that appeals to the senses— It looks good, smells good, and tastes fantastic!   Raw Lemony Cheesecake Crust Ingredients ¼ C packed soft pitted Medjool dates 1 C dry shredded coconut 1 C macadamia nuts Crust Directions   Place dry coconut, macadamia nuts and salt in a food process outfitted with the “S” blade and process to a coarse meal.  Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished. Press into a springform pan or tartlet pan lined with parchment paper. Filling Ingredients 1 tsp agar agar powder 1 C water 1 ½ C agave, light 1 can organic coconut milk 2 C soaked cashews 6 Tbsp Irish moss paste*  ¼ C coconut oil, liquefied 1 tsp lemon zest ½ tsp turmeric Pinch of salt Filling Directions  Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent.  Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling. Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth.   Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth.  Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles). Blackberry Syrup Ingredients 3 C Blackberries 1 Tbsp Irish moss paste Honey (to taste) Blackberry Syrup Directions Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside. NOTE: *Irish Moss is a sea vegetable that can be used as a thickener without heating.  To make Irish Moss gel or paste, soak Irish Moss for about 8 hours. Rinse it very well and soak again. Continue this procedure until Irish Moss is clean and nearly transparent.  Once ready, place Irish Moss in blender and blend with just enough water to make a thick paste. Place about 2 Tbsp. of the paste into ice cube trays. Freeze and then place into an airtight container to store safely for several months. Be sure to label it!  If you don't want to make your own Irish Moss Paste, you can buy some here.   We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Like and share with Chef Charmaine on Social: Eat More Rainbows – https://www.facebook.com/eatmorerainbows Chef Charmaine on Instagram – https://www.instagram.com/charmainevierra/ For more great content from the GoGreenfields team, follow us!   This episode is brought to you by: Chef Charmaine's Book — Eat More Rainbows! Chef Charmaine — Certified Health Coach and Founder Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Wake Up Foods — Good Food for a Good Morning! Facebook: https://www.facebook.com/gogreenfieldspodcast Instagram: https://www.instagram.com/gogreenfieldsshow/ Twitter: https://twitter.com/GoGreenfields     Recommended Products Get your own copy of Eat More Rainbows here: https://gogreenfields.com/EatMoreRainbows Get colorful spatulas like Chef Charmaine's! Go here: https://gogreenfields.com/SpatulasOfTheRainbow Do you want to make your own Irish Paste?  Buy Pure Irish Moss here: https://gogreenfields.com/IrishMoss

In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine into the kitchen.   Getting to Know Chef Charmaine Chef Charmaine is a force to be reckoned with in the kitchen. She holds a PhD in Health Education with an emphasis in pediatric preventative health. Her passion in raw food led her to pursue hands-on training at Living Light Culinary Arts Institute, the world's premier organic raw vegan chef training school. She graduated as an Associate Chef and Instructor. She has made it her mission to teach kids, like River and Terran, how to prepare healthy, colorful foods in a way that entices the taste buds and boosts immunity. She has conducted live food workshops all over the world in an effort to help educate, promote healthy living, and reduce the impacts of chronic disease on children.  Her cookbook, entitled Eat More Rainbows brings these messages into the homes of kids.  You can purchase your own copy here. You can also learn more about Chef Charmaine on her website. Let's Eat Cheesecake! Who knew that science could be so delicious?  With the help of Chef Charmaine, River and Terran produce an absolutely decadent lemon cheesecake.  If only you could taste it through the screen!  The next best thing would be to give these recipes a try on your own.     Raw Lemony Cheesecake Crust Ingredients ¼ C packed soft pitted Medjool dates 1 C dry shredded coconut 1 C macadamia nuts Crust Directions   Place dry coconut, macadamia nuts and salt in a food process outfitted with the “S” blade and process to a coarse meal.  Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished. Press into a springform pan or tartlet pan lined with parchment paper. Filling Ingredients 1 tsp agar agar powder 1 C water 1 ½ C agave, light 1 can organic coconut milk 2 C soaked cashews 6 Tbsp Irish moss paste*  ¼ C coconut oil, liquefied 1 tsp lemon zest ½ tsp turmeric Pinch of salt Filling Directions  Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent.  Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling. Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth.   Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth.  Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles). Blackberry Syrup Ingredients 3 C Blackberries 1 Tbsp Irish moss paste Honey (to taste) Blackberry Syrup Directions Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside. NOTE: *Irish Moss is a sea vegetable that can be used as a thickener without heating.  To make Irish Moss gel or paste, soak Irish Moss for about 8 hours. Rinse it very well and soak again. Continue this procedure until Irish Moss is clean and nearly transparent.  Once ready, place Irish Moss in blender and blend with just enough water to make a thick paste. Place about 2 Tbsp. of the paste into ice cube trays. Freeze and then place into an airtight container to store safely for several months. Be sure to label it!  If you don't want to make your own Irish Moss Paste, you can buy some here.   We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Like and share with Chef Charmaine on Social: Eat More Rainbows – https://www.facebook.com/eatmorerainbows Chef Charmaine on Instagram – https://www.instagram.com/charmainevierra/ For more great content from the GoGreenfields team, follow us! Facebook: https://www.facebook.com/gogreenfieldspodcast Instagram: https://www.instagram.com/gogreenfieldsshow/ Twitter: https://twitter.com/GoGreenfields     Recommended Products   Get your own copy of Eat More Rainbows here: https://gogreenfields.com/EatMoreRainbows Get colorful spatulas like Chef Charmaine's! Go here: https://gogreenfields.com/SpatulasOfTheRainbow Do you want to make your own Irish Paste?  Buy Pure Irish Moss here: https://gogreenfields.com/IrishMoss

It's an episode you can't refuse - the guys tackle the greatest gangster movie of all time: The Godfather. A movie filled with mafia hoods, horses heads & oranges! So be ready to take family loyalty very seriously, as we dive into this engrossing movie! Citrus Wheat (90 min mash 90 min boil) Grain: 6lb Pilsner Malt 5lb Wheat malt 0.5lb Acidulated Malt Hops: 1oz Cascade (90 mins) 1oz Centennial (10 mins) Adjuncts: Peel of 5 oranges (15 mins) 1 tsp Irish Moss (15 mins) Yeast: American Ale Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome Back our Gente Hermosa! Thank you for Waking up With us, in Our Journey of Knowing Better, so We CAN Begin to do better! Today we have Jose Torres, he is The herbalist from AZTLAN Herbal Remedies THIS IS THE AZTLAN AWAKENING! AZTLAN HERBAL REMEDIES; Mexican Herbs, Irish Moss aka Chondrus Crispus and 102 Minerals Plant Based & Alkaline Lifestyle We are here to Awaken YOU! To the truth about our Peoples Health, We are here to Educate you about Traditional Herbal Remedies and YOUR HEALTH! -Jose Torres https://www.aztlanherbalremedies.com/ https://www.instagram.com/aztlanherbalremedies/?hl=en https://www.facebook.com/aztlanherbalremedies/ Sandy From Raw Flourishing Skin https://www.instagram.com/rawflourishingskin/?hl=en --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/mammasxingonaspodcast/message

To mark Black History Month this February, I thought it would be fun to share the benefits of some of the Caribbean’s most popular foods. The Caribbean has much more to offer than just a warm and sunny vacation escape.Some of the foods in the Caribbean are overflowing with an abundance of nutrients, minerals and antioxidants which makes them overlooked when we think about superfoods to boost our health. In this episode I share 6 Caribbean superfoods that you may want to add to your diet. Here’s a sneak peek of what’s in this episode:[1:30] The Caribbean is just overflowing with an abundance of nutrients, minerals and antioxidants, which makes them overlooked when we think about superfoods to boost our health. [2:36]  Breadfruit is a great source of complex carbohydrates, which help to manage your blood sugar. [3:09]  Plantains may help with digestion and are also really rich in potassium with about 20% of your daily recommended amount. [7:03] Sea moss is also known as Irish Moss, and it's a type of seaweed that's made into a drink, and it has a lot of different nutrients. [7:19] Sea moss has been called a sex potion because it's really high in zinc, which has a strong impact on testosterone levels so amazing for men's health. [8:26]  In my free e-book, you'll learn how to stock your kitchen and remove the confusion about what's actually healthy. The e-book also contains healthy, delicious recipes so that you can put those ingredients into action and give your body the nutrients that it needs. Grab it now at trudyestone.com/pantry. [9:06] Adding high potassium foods, like sea moss to your diet can significantly improve mental function. [9:53] Cassava is high in resistant starch, a type of starch that bypasses digestion, which feeds your beneficial gut bacteria, which may help to reduce inflammation and also promote digestive health. [10:37] Having a healthy gut is also important for your body to assimilate the nutrients from the foods that you're eating, because sometimes you might be eating the healthiest of foods. But if your gut isn't healthy, your body is not able to fully absorb those nutrients. [10:49]  Okra is a nutritional powerhouse typically added to gumbos or stews. Okra is high in fibre which helps to improve digestion, as well as helping you to manage those cravings. It's also high in calcium, vitamin C, and folic acid. folic acid is actually really great for mental health as well.  [13:07]  Sorrel is known best as a rich red Jamaican punch or tea that's made from dried hibiscus flowers. It offers many nutrients such as calcium and ir Links mentioned in this episode:Ep 26: The Truth About Habits and WillpowerBare Essentials Free ebookFollow Trudy on Instagram!Follow Trudy on Facebook!Trudy Stone LinkedInTrudy Stone PinterestTrudy Stone YouTube Channel

In space no one can hear you.... brew! We welcome back Pellicle Magazine writer Paul Crowther aka The Mad Brewer himself! This time, instead of fun rollicking adventures with Wookies, Ewoks and Princesses, we are getting the crap scared out of us by Xenomorphs and corporate intrigue! WARNING** this episode touches on the subject of rape, and may not comfortable listening for some of our listeners Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (90 min mash 90 min boil) grain 4.5kg/10lb Maris Otter 1kg/2.5lb Flaked Rice hops 30g/1oz Fuggle (90 mins) 30g/1oz East Kent Golding (90 mins) 100g/3oz Sorachi Ace (5 mins) adjuncts 1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins) yeast Nottingham Ale yeast Music: music by audionautix.com Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/    Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

If this is the first time you've heard about Irish Moss, it's yet another food to get popular because of its "superfood" health claims. But what is it actually, and can the claims even be substantiated? In this episode, I lay out the science behind this unique ingredient, and the studies (or lack thereof) that you should know about. --- The Keri Report disects health and nutrition with a no-nonsense approach. Nutritionist, yoga teacher, and author of The Small Change Diet Keri Gans delivers her straightforward and sometimes controversial approach to what's current in the health and nutrition world. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being. Find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/ Instagram/Twitter: @kerigans Facebook Page: @KeriGansNY Resources: https://pubmed.ncbi.nlm.nih.gov/29469913/ https://pubmed.ncbi.nlm.nih.gov/22054935/

Today's topic is carrageenan. It's a plant-based ingredient that's in many foods and a lot of people can also have a sensitivity to it. For those who are affected, they're often in the dark as to what the culprit of their discomfort is. That's why I'm bringing this to your attention today.       Carrageenan is something that's added to foods and pharmaceuticals to emulsify them, to thicken liquids, or to give them a gel-like consistency. Carrageenan itself comes from red edible seaweed, or sometimes it's called Irish Moss. So it is a natural plant product, therefore it IS in many foods that are labeled as vegan but it's also highly inflammatory for many people.       Also in this episode:   • What kind of symptoms you might experience with a carrageenan sensitivity   • What kind of foods contain carrageenan   • Other names for carrageenan that you'll find on food labels   • How carrageenan creates inflammation   • Be careful of false information about carrageenan   • How to find out which brand/foods contain carrageenan   • What does GRAS mean and why to be cautious when you see this label     Find me on social media @fitfizz and let me know what you thought of this episode and if you learned anything. Or you can leave a review on Apple Podcast, OR, you can leave me a voice message or ask a question that I might read on the show by going to  https://www.speakpipe.com/fitfizz       Patreon       I’m Kelly Wilson, owner of fitfizzstudio.com and I’m a certified trainer, nutrition coach, behavior change specialist, autoimmune disease educator and I’ve worked in the health and fitness industry for over 25 years. I'm here to help you ditch the gimmicks, find strength through your struggles, give you the knowledge for making the smartest choices for your own health, and to remind you to celebrate victory all along the way!       The information shared is for educational and informational purposes only. Nothing should be interpreted as an intent to diagnose, treat, cure, heal, or prescribe.    

It's the episode Tyler has been waiting for. This is the episode where he gets to talk about what he believes to be the greatest show on Earth: Scrubs. The medical sitcom made by ABC, aired on NBC, until the final few seasons when for some reason they went back to ABC with half the original, and half a new cast.It is also the basis for the podcast Fake Doctors, Real Friends, which other than this one, is the only podcast Tyler listens to. So sit back, relax, don't make yourself an Appletini (listen, you'll find out why) and hear about this one of a kind show, and the delicious beer we made!Elderflower Blonde - 5 Gallons(60 mins mansh/60 mins boil)9.5lb 2-Row1lb Munich Malt1lb Carapils8oz Torrified Wheat1.25oz Hallertau (60 mins)1oz Saaz (10 mins) 1tsp Irish Moss (10 mins)7oz Elderflower (Flameout)Belgian Arden WY3522Music:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com

The Princess Bride is perhaps the most universally loved movie of a generation, but did you know it was based on a book? Ok, well sure, you probably did! Because it was based on a book Andrew & Tyler sat down with owner Ryan, and head Brewer Brittany of Fiction Beer Company in Denver, CO. We discuss the book, the movie, and of course - BEER!Visit www.fictionbeer.com to learn more about this amazing brewery.As You Wish Caramel Amber - 5 gallons(90 min mash, 90min boil)Grain: 9lb US 2-Row2lb Caramel 60Hops:1oz Chinook (90 mins)2oz Cascade (15 mins)0.5oz Tettnang (15mins)Adjuncts:1.5lb Amber Belgian Candi Sugar (15 mins)1tsp Irish Moss (15 mins)Yeast:California AleMusic:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/ Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com

Howdy, homebrewer! Welcome to another fun-filled jam-packed episode of the Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Patreon community! Not only will you […]

What's better then 1 superhero movie? How about 5,000 superhero movies! Well, sure, but we're nowhere near that, so you're going to have to settle for 20. 20 Marvel Movies. Tyler, Andrew, and their friend Cody talk all things Marvel, and then give you the recipes for two IPAs.Quick shout out to The Other Half Brewing Company, who inspired one of the beers in this episode as they released their recipe for other breweries to help fight COVID. Check them out: https://otherhalfbrewing.com/One-Eye-PA(90 min mash, 90 min boil)Grain:13.5lb US Two-Row6oz American Crystal Malt8oz Crystal 40Hops:1oz Magnum (90 mins)1oz Chinook (90 mins)1oz Columbus (15 mins)1oz Centennial (5 mins)Adjunct1 tsp Irish Moss (15 mins)Yeast: California AleAll In This Together IPA(60 min mash & 60 mins boil)10.5lb 2-Row1.5lb Flaked Oats0.5lb CarapilsHops:1oz Columbus (60 mins)2oz Mosaic (whirlpool)1oz Cascade (whirlpool)2oz Simcoe (dry hop)2oz Loral (dry hop)2oz Cascade (dry hop)4oz Mosaic (dry hop)adjunct: 1tsp Irish Moss (15 mins)Yeast:California AleMusic:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/ Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com

"The children of the brew, what sweet beer they make" is probably what the world's most famous vampyre would probably say about Andrew & Tyler. In this episode the guys go all in on Dracula, starting with the book, and the impact it has had on literature, and movies since publication - and let's just say the influence it's had has been influential!Transylvanian Hefeweizen(90 minute mash, 90 minute boil)Grain:5lb Wheat malt5lb Pilsner MaltHops:0.5oz Hallertau (90 minutes)1oz Saaz (20 minutes)0.5oz Saaz (10 minutes)Adjuncts:peel and juice of 5 blood oranges (15 minutes)1tsp of Irish Moss (15 minutes)Yeast:Hefeweizen (either WLP001, or WLP300)Music:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com 

A movie so grand in scope, so philosophical, so over the top and garish that only a French auter could have made it!Tyler loves the Fifth Element, while Andrew for the purposes of these show notes pleads the fifth. The guys review this classic of mid-90s cinema that features Bruce Willis' John McClane in the Space, a butt kicking Milla Jovovich before Resident Evil, and a lot of seemingly S&M inspired outfits. Is it art? Is it Pop Culture? What's going on? Who knows, just strap in and enjoy the rideRuby Rod Grapefruit Blonde(90 minute mash, 60 minute boil)Grain:9lb German Pilsner Malt1lb Carapils MaltHops:0.5oz Magnum (60 minutes)0.5oz Willamette (20 minutes)Adjuncts1.5lb Table sugar (30 minutes)1tsp Irish Moss 15 minutes1x juice from grapefruit (15 minutes)Yeast:Wyeast Belgian Abbey Style YEastSecondaryZest of 4 grapefruitsHappy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com

Shhh... listen... you smell that? It's our latest episode!This episode, Tyler & Andrew talk the Oscars and what they mean for actually good movies like Ghostbusters! A movie, which awesomeness cannot be overstated!Stay Puft Vanilla Cream Ale(90 minute mash, 90 minute boil)Grain:7lb 2-Row Malt2lb Munich Malt0.5lb Honey MaltHops:0.5oz Cascade (90 minutes)0.5oz Cascade (20 minutes)0.5oz Saaz (5 minutes)Adjuncts:1tsp Irish Moss (15 minutes)Yeast:California Yeast (can substitute for American Yeast)Post fermentation:0.5 oz of vanilla flavoring (or to taste)Social:@popculturebrews (Twitter & Insta)@sandersbrew (Twitter)@Tmaybs1 (Twitter)Popculturebrews@gmail.comMusic:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.comFeel Good Rock by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Artist: http://audionautix.com/Whatdafunk by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Artist: http://audionautix.com/

Weekend at Bernie's, the cinematic masterpiece that rivals last episode's Apocalypse Now... but with a lot more jokes!Tyler suggested doing this movie, Andrew apparently really loved the movie, and they both had a great time talking about it! So strap yourself in, and staple a wig to your head, this is going to be a bumpy boat ride!Hindi movie that inspired Weekend at Bernie's: Jaane Bhi Do YaaronMai Tai Rye(90 min mash & 90 min boil)Grain:8lb 2 Row4lb Flaked Rye0.5lb Caramel 60Hops:1oz Citra (30 mins)2oz Amarillo (10 mins)1oz Citra (5 mins)Adjuncts:juice of 1x Orange (15 mins)1 tsp Irish Moss (15 mins)Yeast:Imperial Flasgship A07 (American Ale)Secondary:Tincture to be added after primary. Tincture made up ofPeel of:3x Orange3x limeSoak in the following alcohols:1 pint of Coconut Rum1 pint of Spiced Rum1 pint of Gran Marnieradd Rum Soaked Oak ChipsKeep checking to tasteMusic:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com---

Episode 5 of the Caribbean Cricket Podcast returns with a West Indian-Irish special. @MashStPaddy is joined by Irish cricket aficionado Roger McCann (@rogpineapple). We talk West Indies vs Ireland Bond over our Caribbean rootsThe future of Irish cricket 

Tyler and Andrew take a trip back where their podcasting partnership began: in the Harry Potter Universe... well a pre-Harry Potter Universe... a magical universe... a magiverse?Anyhoo, the guys breakdown JK Rowling's prequel to Harry Potter, featuring author of Fantastic Beasts and Where to Find them himself, Newt Scamander.  They try and figure out the differences between American & British wizard politics, whether or not No-Maj is stupid, and Tyler reveals the dark dark beer that that this movie inspired him to make.Obscuriale(90 min mash 90 min boil)13lbs Maris Otter4lb Dark crystal malt2lb Chocolate malt1lb Roasted malt1lb dark crystal malt8oz Black patent malt8oz Pale chocolate malt8oz Coffee malthops:1oz Northern Brewer (90 mins)1oz Willamette (15 mins)Adjunct:1 tsp Irish Moss (15 mins)Yeast:American AleMusic:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.comFilaments by Scott Buckley https://soundcloud.com/scottbuckley Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: https://bit.ly/_filaments Music promoted by Audio Library https://youtu.be/hH_q2V2NnU4Omega by Scott Buckley https://soundcloud.com/scottbuckley Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: https://bit.ly/omega-scott-buckley Music promoted by Audio Library https://youtu.be/ZRBsgI8PD1Y

Andrew & Tyler are back, and to kick off the new season they've chosen the most explosive movie they could think of: The Boondock SaintsJoin the guys as they dissect this classic of late 90s cinema filled with gun play, outrageous accents & some very questionable morality!Boondocks Cream Ale (Jameson, Ginger, Lemon Cream Ale)(90 minute mash, 90 minute boil)Grain:7lb 2-Row Malt2lb Munich Malt0.5lb Honey MaltHops:0.5oz Cascade (90 minutes)0.5oz Cascade (20 minutes)0.5oz Saaz (5 minutes)Adjuncts:Peel of 1x lemon peel and juice (15 minutes)4oz of chopped fresh ginger root (15 minutes)1tsp Irish Moss (15 minutes)Yeast:California Yeast (can substitute for American Yeast)Social:@popculturebrews (Twitter & Insta)@sandersbrew (Twitter)@Tmaybs1 (Twitter)Popculturebrews@gmail.comMusic: Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com

Is "A Hard Day's Night" the most important Beatles album? Well, this guy seems to think so!This episode dives into what makes "A Hard Day's Night" such an important album in the Fab Four's canon, and the frenzy surrounding these four normal lads from Liverpool... just don't let the screaming make your ears bleed!Beer: Liverpool Import (British Boddi's style cream ale)Grain:6.2lb 2-Row4oz Crystal Malt 120lb0.5oz Black Malt(90 min mash & 60 min boil)Hops:1oz Fuggle (60 mins)0.75oz East Kent Golding (60 mins)0.25oz East Kent Golding (15 mins)Adjuncts:1tsp Irish Moss (15 mins)1/3lb Invert Sugar (make the night before - directions at end of recipe)Yeast: English Ale VInvert Sugar:1/2lb Cane Sugar3/4cup of water1/4tsp Critic AcidMix all together in a pan and bring to boil. Once at boil simmer for 20 mins - put in tupperware, and chill in the fridge over nightMusic:Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie - TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.comYoutube library musiclicensed under a Creative Commons Attribution license---

The classic 1985 comedy was a big hit, but just how big is it? Let's just say it is the 1985 equivalent of Avengers: Endgame, a movie with very suspect timetravel science!This episode dives into the plot of BTTF, and why it still holds up today.Twin Pines IPA:Grain:12lb 2-Row1lb Vienna(90 mins Mash & 90 mins boil)Hops:2oz Chinook (90 mins)1/2oz Chinook (20 mins)1/2oz Simcoe (20 mins)1/2oz Chinook (5 mins)1/2oz Simcoe (5 mins)1oz Chinook (dry hop)1oz Simcoe (dry hop)adjunct:Irish Moss (15 mins)Yeast:California AleMusic:Christie - TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.comHappy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/from Lion Free Music (https://www.youtube.com/channel/UCRI6l4c1WUQpstPdbPaXw7A)Carmel Shades by Silent Partner.Invisible Pieces by Silent Partner.Newsreel by Max Surla/Media Right Productions.Scissor Vision by Letter Box.licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...Clips from Back to the Future

"I am not a number, I am free man!" or so the prisoner known only as no. 6 tells his captors in the mysterious Village. One of the most infamous shows of the '60s, The Prisoner has confounded viewers since its 1967 debut, with its message of individualism, and its groovy psychedelic production. Listen to find out how this strange show came to be.Beer: The Village Pint (British summer ale)Grain:9lb Maris Otter6oz Crystal Malt 120l4oz Torrified Wheat(90 min mash & 90 min boil)Hops1oz Perle (90 mins)0.5oz Cascade (15 mins & 5 mins)0.5oz Amarillo (15 mins & 5 mins)0.5oz Fuggle (15 mins & 5 mins)Adjunct:  1tsp of Irish Moss (15 mins)Yeast: English Ale VMusic:Christie - TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.comHappy Strummin by Audionautix is Artist: http://audionautix.com/OurMusicBox (Jay Man) Track Name: "Detective" Music By: Jay Man @ https://ourmusicbox.com/ Official "OurMusicBox" YouTube Channel: http://www.youtube.com/c/ourmusicbox Music promoted by NCM https://goo.gl/fh3rEJDouble Agent by Everet Almond. - https://www.youtube.com/watch?v=lPhtEVDSbZIEnter the Maze by Kevin MacLeod Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/Cool Vibes - Film Noire by Kevin MacLeod Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/(plus excerpts from the show The Prisoner)licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) 

What is the meaning of life? What is the probability of surviving floating in the cold depths of space? Why can't I just get a decent cup of tea?These are just some of the questions that are answered in Douglas Adams's classic novel "The Hitchhiker's Guide to the Galaxy"; a book so beloved by the host, he's read it 23 times. This episode looks at the book, and just how exactly did this remarkable book come into existence.Beer: Heart of Gold (Earl Grey Lemon Wheat)Grain:7lb 2-Row Malt3lb Wheat Malt(90 min mash & 90 min boil)Hops:1oz Northern Brewer (90 mins)1oz Mt. Hood (15 mins)Boil Adjuncts:1tsp of Irish Moss (15 mins)zest and juice of 1 lemonYeast: California AleSecondary Adjuncts:20x tea bags of your favorite Earl Grey tea (recommendation: Teakoe Elegant Earl Grey https://www.teakoe.com/products/elegant-earl-grey)cut open the bags and put leaves into a hop bag in single container. Cover hop bag with vodka and let soak for a week. When adding to secondary, pour leaves and tincture (vodka tea) into fermentor.  Let sit for a week.Music:ChristieTeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.comHappy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Divider by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://chriszabriskie.com/divider/ Artist: http://chriszabriskie.com/(plus an excerpt from original radio show)licensed under a Creative Commons Attribution license

Sacha and I visit the beach to collect Irish Moss and rose petals, and get really excited about all of our discoveries.

What it do Cuttin' it fine family? Welcome to another jam packed show as always bringing you 100% unadulterated dope-ness! We’ll be slamming Drum and bass, hip hop, bass music, House, Funk and disco in your lug holes for the next hour or so…. Exclusives this month from Cuttin’ It Fine (Gramophone Soul & Pecoe), Bomb Strikes, Funk Therapy, Raider Records, Irish Moss and Scour records. Massive props to Gramophone Soul for his debut EP scheduled to land 31/01/19 at Juno Download and 07/02/19 all other digital platforms. Check the mini mix here: New bangers from The Good People, Bluntskull Little Simz, J Star, X Ray Ted, WWBL and Chris Karns to name a few.! Full track-listing as always on: www.cuttinitfine.com/blog Look out for forthcoming release this year on Cuttin’ It Fine from: Cockney Nutjob and Kurnel MC, Roast Beatz, Broken Poetz, Crash Party, Frankee More, Hipsta and many more! As always props for choosing us as your soundtrack for what ever your doing. Thank you for your ongoing support. 1 love people. CIF x

Just when you thought you knew everything you needed to know about Carrageenan and its Brewing Application, Andrew Fratianni & Mark Sammartino join us to get super nerdy about seaweed and help you make better beer.

BANG! @southernvangard #radio Ep 150! Hey hey - we need that bag ya’ll - we’ve pushed the bar too high, and Ep150 alongside our interview session this week proves it. A ridiculous amount of new bangers this week on top of FIVE WORLD EXCLUSIVES from The Architect, in preparation for our interview session with him on Thursday this week. One of those exclusives will NEVER see the light of day. Snippets of the interview with can be found at the end of Ep150 - the full drops Thursday! Internationally known & locally accepted, it’s that #smithsonian #grade #twiceaweek // southernvangard.com // @southernvangard on #applepodcasts #stitcherradio #soundcloud #mixcloud // #hiphop #rap #undergroundhiphop #DJ #mix #interview #podcasts #ATL #WORLDWIDE #RIPCOMBATJACK Recorded live January 29, 2018 @ Dirty Blanket Studios, Marietta, GA southernvangard.com @southernvangard on #applepodcasts #stitcherradio #soundcloud #mixcloud twitter/IG: @jondoeatl @southernvangard @cappuccinomeeks Inst. beds prod. FatGyver Talk Break Instrumental - “Moth” - FatGyver "Creepin At 9" - Prince Po (prod. The Architect) "F' Ya Name" - Byrd Land feat. Killa Kali (prod. The Architect) "Red Roof" - Planet aisa & Lyric Jones (prod. The Architect) "Irish Moss" - Tender Trio (prod. The Architect) "DUMPGAWD" - Kung Fuu (prod. The Architect) Talk Break Instrumental - "Dead Air" - FatGyver "Bad Publicity" - Evidence feat. Krondon "Trust the Process" - Daniel Son x Futurewave "What I'm Connected To" - Ras Beats feat. Ralphie Reese "Smart Too Late" - Planet Asia "Lucky Luciano" - Nuch X Conway (prod. K-Sluggah) Instrumental Talk Break - "Uuuh Delta" - FatGyver "Runners" - Evidence feat. Defari "3 Planes" - Vinyl Villain x Haze "Gs3" - SONNYJIM & Vic Spencer feat. Hus Kingpin "Bar Fight" - Royal Flush feat. Sean P "Dirt Naps" - Ty Farris (prod. Stu Bangas) Instrumental Talk Break - "Shak" - FatGyver Interview Snippets - The Architect

A new and exciting variety broadcast that covers all things hoodoo, rootwork, and conjure. "From deep in the heart of Texas, where the stars at night are big and bright, comes The Now You Know Show, with Professor Charles Porterfield, here to tell it like it was and how it is, to help school ya, so no one can fool ya!" Tune in and learn valuable lessons about the practice of hoodoo, conjure, and throwing roots with a skilled practitioner who brings a lifetime of experience to the task of teaching newbies and entertaining old-time practitioners alike. Professor Porterfield is a talented rootworker, a dedicated founding member of AIRR, a gifted reader, and one of our dearest friends. We are proud to sponsor him in this new adventure. At Professor Porterfield's TheNowYouKnowShow.com web site, you can find updates and information on the show -- or, to access episodes directly, just go to The Now You Know Show at Blog Talk Radio

A new and exciting variety broadcast that covers all things hoodoo, rootwork, and conjure. "From deep in the heart of Texas, where the stars at night are big and bright, comes The Now You Know Show, with Professor Charles Porterfield, here to tell it like it was and how it is, to help school ya, so no one can fool ya!" Tune in and learn valuable lessons about the practice of hoodoo, conjure, and throwing roots with a skilled practitioner who brings a lifetime of experience to the task of teaching newbies and entertaining old-time practitioners alike. Professor Porterfield is a talented rootworker, a dedicated founding member of AIRR, a gifted reader, and one of our dearest friends. We are proud to sponsor him in this new adventure. At Professor Porterfield's TheNowYouKnowShow.com web site, you can find updates and information on the show -- or, to access episodes directly, just go to The Now You Know Show at Blog Talk Radio. COMMENTS

We cast on episode 14 after a day’s delay due to the ‘influence’ of the neighbor’s lawn mower.  Yes, noise pollution, suburb style.  We talk a little about the fingerless glove project, a lot about our next fun sample stitch Irish Moss, and about feline gifts of love.  Did I mention my husband got a […]

James, Steve, and Blake Lyon evaluate the experiment that attempts to determine whether Irish Moss or other fining agents make a difference in homebrew.

Chris Colby, editor of Brew Your Own magazine, joins James to talk about Collaborative Experiments number four and five.