Podcasts about jellies

SUMMER IS SERVED—and Holly has the accessories to prove it. ☀️

Providing delicious jams for guests was the initial inspiration for Nathan Lewis' preserve making endeavours.

What better way to celebrate “Valentine's Day” than to go to a place called “Loveless”…No but seriously…We loved going to this Iconic Nashville location that has quintessentially cornered the market for anything and everything Southern.Whether it is Jams, Jellies, Biscuits, Catfish, Chicken, Fried Green Tomatoes, or even Nashville Hot Chicken…This place makes it a point to do it all… And boy do they do it well!Minutes away from the iconic Americana Mecca of Leiper's Fork, and quite literally touching the Natchez Trace Parkway…The Loveless Cafe sits nestled in Nashville's Big Backyard.We encourage ANY and ALL of our fans… even if not for the chicken… visit and enjoy some amazing Jelly/Jam/Preserves… and get a Biscuit to go!Happy Valentine's Day & Happy Galentine's Day to all who celebrate!We are so thankful for #MyLoveless visit for this Season 2 Debut! So make this Spicy Pilgrimage to the Loveless Cafe and check out this week's episode of The HOT CHIX Podcast!The Loveless Cafe - You can find them on on their socials at:Insta: instagram.com/lovelesscafeFacebook: www.facebook.com/LovelessCafeWebsite: https://lovelesscafe.com/Address: 8400 TN-100 Nashville, TN 37221News Channel 5 Article & Video:https://www.newschannel5.com/news/meet-the-two-buddies-who-turned-their-nashville-hot-chicken-passion-into-a-podcastCheck out our Social Media at:Facebook: facebook.com/profile.php?id=61556209613109Insta: @hotchixpodcastWebsite: www.hotchixpodcast.com (under construction)Email: hotchixpodcast@gmail.comHOT CHIX TEAM: Co-Hosts: Gregory Gillaspie & Alex Tinker IVPhotographer: Sydney Mullins Hot Chicken Historian: Mr. Sam Harrison(Upcoming) Merch: Jordin TinkerTheme Song: The 7 Deadly Sins (of Loving You) by Alex TinkerSingle from the album "Beehive Coke"Spotify: https://open.spotify.com/track/0s9f5lhgp4s3EWmdYFGhlb?si=b20d04d799614d10Available now on all streaming platforms.If you enjoy this podcast: Please share with your friends and leave a review! It really helps!

Today, we have our annual brainstorm on gifts we can make from the home or homestead. If things are tight, or even if they aren't, handmade gifts with lots of love and thought are awesome. Featured Event: Webinar Announcement For December, Christmas Gathering RSVP DEC 21 Sponsor 1: EMP Shield, Coupon Code LFTN Sponsor 2: TheWealthsteadingPodast Livestream Schedule First Tuesday Coffee Chat, 9:30am Tomorrow Friday Homestead Happenings, 9:30am Tales from the Prepper Pantry Freezer reoorganization week Preparing for the SOE Party - food plans from the pantry Still working on the redo of the prepper pantry and it's cold Thanksgiving Leftover Ideas: Holler Stew and dressing, potato pancakes with cheese Weekly Shopping Report from Joe We took our usual trip on Friday, deciding to risk possible Black Friday traffic, but it wasn't too bad.  As we approached Dollar Tree, we could see that the China-mart lot was packed, but it did not extend as far as the Dollar Tree parking area. Next we split, Sonia going into Hobby Lobby and I into Lowe's.  Both were very busy, but she said she had little wait. Although we did not go into Home Depot, the online price of a 2x4x8 is still $3.85. Aldi was next.  Wet cat food has returned, so I got a couple of 12-can boxes.  Eggs are no longer marked limit 2.  There was very little of even the type of chocolate I normally get, not just the variety I prefer; the shelf area was vacant, although still marked for it.  Staple prices were: bread (20 oz. white): $1.39; eggs: $3.96 (+); whole milk: $3.03; heavy cream: $5.39; OJ: $3.69 (+); butter: $3.99; bacon: $3.99; potatoes: $3.69 (+); sugar: $2.69; flour: $1.79; and 80% lean ground beef: $3.99 (-).  They also had no cantaloupes. A gallon of untainted regular gasoline remains at $3.599. Frugality Tip When you have a gathering and you put things out for drinks like sliced lemons, limes and oranges there are usually leftovers. What I do is put them in the freezer and when I'm going to make tea I'll take out a slice or two in the morning for a hot cup of tea in the afternoon or evening. Alternatively I'll freeze them in ice cube trays and use in iced tea in warmer weather.  So save the citrus and enjoy it later Operation Independence Setting a schedule for classes to be hosted at the Holler Homestead next year. Cheese, for example. Main topic of the Show: Handmade Homestead Gift Ideas Polished and sealed wooden handle for tools (Either make yours in the shop or buy the base handle and do the work) Seeds you have saved with a write up about them Recipe booklet (Printable or printed) THE CHEESECAKE, pair with cookies if that is your jam Jams, Jellies, and chutneys Tallow and Birdseed (careful, this one can get messy) Pot Holders, quilted, with non-plastic fabric. Like for real awesome. Homemade Vanilla (sous vide method, 135 for 4 hours) Tea collections (or herb collections) Pinecone ornament collection, or mason jar lid ones Cure wooden burned or carved signs - especially if it is the person's homestead or farm name. MeWe reminder Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

It's the annual 108.9 The Hawk Halloweeeeeen episode! Jill Jurgens (played by Kristen Bartlett) from “Moms For Freedom” stops by The Geoff and Whisp Show to talk Halloween candy safety and she definitely knows exactly what contraband Val Verdians will be sticking in their candy this year. Edgar Winter?: Yep, he's here, but he's refusing to play “Frankenstein.” Trad Wife, Trad Life: Not only is Jill Jergens a “Mom For Freedom,” she's also a “Trad Wife” and Geoff and Jill have to explain to Whisp just what this is. The Raccoons Are Back: And they're causing one hell of a Butterfinger related traffic jam. Art Spart will get ya where you need to go. Jill's Kids: Are they real and do two of them share the same name? Plus, is AC/DC's  “Back In Black” a Halloween song? And Jugggg's Mug Emporium has ALL the Halloween mugs you could want. We run them down for you! Guest Starring: Kristen Bartlett (Saturday Night Live, How To Die Alone, Full Frontal with Samantha Bee) Sponsored by: Shelley's Jellies! Thin and Loose Clothing Warehouse! Tom Kiefer's Ghost Blowing Leafers! And a Halloween message from Sharney's. Love 108.9 The Hawk? Well, you gotta get some more! Subscribe to the podcast! Get official merch: http://tee.pub/lic/goodrockshirts Early access & bonus shows: https://patreon.com/1089thehawk Follow us on social media: YouTube, Twitter, Instagram, TikTok, Bluesky, Threads Learn more: https://1089thehawk.com

We first heard from Jack Vo who owns the Baltimore, MD location of Bambu. According to their website, "In 2008, four Vietnamese sisters – Anh, Kelly, Jenny & Julie – opened their first Bambū Shoppe in the heart of the Vietnamese community in San Jose, California. Their exceptionally friendly service and large menu of fresh, healthy, and authentic Chè dessert drinks, crisp boba milk teas, signature Vietnamese coffees, real fruit smoothies and exotic juices captured the attention of the entire San Francisco Bay Area. Today, there are 63 Bambū Shoppes located in 24 states, Canada, and the Philippines and 9 Shoppes in development. Today Bambū continues to deliver a great customer experience and serve their one of a kind unique and 100% vegetarian drinks “Just the way you love it.”https://www.drinkbambu.com/John Cohl, who is an OG of the food culture, former host of Dining On A Dime, and currently a Moderator of South Jersey Food Scene joined the show with an update on what's been happening with him since retiring from the radio waves. With a history deeply embedded in the catering business, food trucks, & restaurant consulting world--this guru of all things SJ foodie has a lot to say on what makes a business bloom. Listen in to hear John Cohl's words of wisdom on what can help your (current or next) venture work, and be sure to check out what he's been up to by visiting SJ Food Scene on FB, IG, and BlueSky.https://www.facebook.com/share/g/19ZMtWByRK/If you're a lover of caffeine then our next guest will pump up your day! The Owner of The Roaming Bean, Penny Folino, joined Food Farms And Chefs to discuss how her traveling coffee carts came to be, and how she is keeping all of us going...one cup at a time. According to The Roaming Bean's About Us page, "With over 40 years of hospitality experience, our owner understands the importance of quality service and attention to detail. We strive to go the extra mile to ensure that our customers are completely satisfied with every aspect of our service. From using only the freshest and highest quality ingredients to implementing strict cleanliness and hygiene protocols, we are committed to providing our customers with a safe and enjoyable coffee experience. We also pride ourselves on our creativity and work hard to stay up-to-date with the latest coffee trends and innovations. Whether you're looking for a classic cappuccino or a unique and creative latte, we have something for everyone."https://theroamingbean.coffee

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9/25/24 - Host and American Family Farmer, Doug Stephan www.eastleighfarm.com introduces us to  Bruce Surprenant of Surprenant's Berry Farm (surprenantsberryfarm.com), specializing in turning his berries into value-added products of jams and jellies. Bruce's farm makes more than 150 products using his own berries and other products from farms, made in the licensed food processing kitchen in the farmhouse that's been in his wife's family since 1904. Bruce started his farming journey in the summer of 1962, but that was also the same time his mom taught him about cooking. Sometimes we believe our path is set, only to find we must pivot and discover something better. Bruce shares the incredible story of his farm. Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

Andrea Lavinthal is the Beauty and Style Director for “People Magazine,” so when it comes to things like body hair, TikTok trends, and “age-appropriate” fashion, you know she has opinions. She joins this week's Poppin' Off to discuss celeb beauty hacks like natural lip plumping, the viral sunburn makeup trend, ketchup couture, and much more. Plus, Andrea gives her favorite drugstore beauty buys!See omnystudio.com/listener for privacy information.

A little about Smokehouse Jellies in Highland, IL: Smokehouse Jellies was founded by Erin and her husband Ryan. What started as a project during the pandemic, has now turned into something they never dreamed of. You can catch Erin and Ryan at local events this summer! Tune in to learn where and hear about their beautiful story! FB Page: @SmokehouseJellies Email: smokehousejellies@gmail.com Balanced Wellness is located in Highland, IL and is a Wellness Studio that provides massage therapy, yoga classes, wellness education, and retreat. Our mission at BW is to provide a place where self-care and wellness meet to create a sanctuary for women to rejuvenate their mind, body, and spirit. To check out our yoga classes and upcoming events please visit our website at ⁠⁠⁠balancedwellnessllc.co ⁠⁠⁠ to schedule a massage therapy appointment or questions please text or call 618-506-0212.

Whether it's from our own garden or a local farmers market, spring and summer not only bring warmer days but the availability of fresh produce. Sue Becker gets your mouth watering with the delightful taste of  natural, unprocessed jam - sweetened to perfection. There's truly nothing better than fresh jam or jelly on warn, home-baked bread - made from freshly-milled flour. Link to Pamona's Pectin - https://bit.ly/pomonaspectin Easy Raspberry Jam Recipe - https://www.breadbeckers.com/blog/category/recipes/ Jam and Jellies Basic Canning Class Recording - https://www.breadbeckers.com/store/pc/Jam-Jellies-Basic-Canning-Class-June-8th-2023-Digital-Access-201p7509.htm June 15, 2024 CLass: IN PERSON https://breadbeckers.regfox.com/canning20240615a ONLINE https://breadbeckers.regfox.com/canning20240615b LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals. #jam #jelly #jamsandjellies #homemadejam #homemadebread #bread #toastedbread #freshbread #homebakedbread #homebaked #freshfruit #berries #farmersmarket #pamonaspectin #pectin #canning #canningfruit

(Food) On this show the Blueberry Chicks Shelly Hartmann, Hillary Fisher and Treat Hartmann get to taste the difference between Jams, Jellies and Preserves. It's all here, right now and so much more on Rob Byrd's Moondog Show.

(Episode 279) On this show the Blueberry Chicks Shelly Hartmann, Hillary Fisher and Treat Hartmann get to taste the difference between Jams, Jellies and Preserves. Michelle Davis, Director of the Senior Volunteer Program at the Senior Services of Van Buren County comes to the studio to talk about the Volunteer Program. Amanda Jones tells us about her junk museum in Eau Claire, Michigan. On Mason Dixon's Front Porch Stomp, he invites Johnny D, The Motivational Cowboy to the show by phone to talk about making the world a better place, betting on yourself and getting the motivation to make it happen. On Let's Talk Real Estate without Tina Goodrich, Gina Johnston-Small brings in special guest Heather Christensen from Worthwhile Home Organizing and Staging to talk about the value of a properly staged house for sale. It's all here, right now and so much more on Rob Byrd's Moondog Show.

We feature the multi-generational Eckert's Farm located in Belleville, Illinois and its impact on local agriculture and family experiences. Angie Eckert, Vice President of Eckert's family-owned orchard, shares the farm's 175-year history and its evolution in farming practices. She highlights the farm's commitment to family experiences and year-round activities, like pick-your-own produce. The conversation also highlights Eckert's latest cookbook, focusing on fresh, simple recipes that showcase the farm's produce. Additionally, topics such as the logistics of orchard pollination and innovative uses for unsellable produce are explored. The conversation underscores Eckert's commitment to sharing agriculture with the community, fostering family memories, and embracing advancements to ensure the farm's sustainability for future generations.[00:00] Welcome to St. Louis in Tune: A Family Adventure at Eckert's[00:44] A Casual Chat with Mark Langston: Allergies, Civility, and Moving Woes[02:34] Diving into Eckert's Legacy: Angie Eckert Shares Insights[06:24] From Farming Innovations to Family Memories: The Eckert's Experience[14:32] Eckert's Culinary Delights: A Peek into Their Latest Cookbook[19:06] The Evolution of Farm Visits and the Future of Eckert's[25:56] A Brief Intermission: The Dred Scott Heritage Foundation Initiative[28:30] Welcome to St. Louis In Tune[28:33] Eckert's Favorite Recipes Unveiled[29:00] Exploring the Art of Simple Cooking[29:24] The Beauty of Eckert's Cookbook[29:53] From Farm Life to Culinary Delights[30:42] Eckert's Adventures in Winemaking and Hard Cider[32:13] Introducing Seasonal Cocktails and Cider Slushies[33:34] Partnering for Preserves and Expanding Experiences[34:30] The Simplicity and Joy of Making Jams and Jellies[36:16] Eckert's Online and Physical Presence[38:09] A Family's Journey Through Generations[41:07] The Future of Eckert's: Planting, Pollination, and Planning[44:43] Understanding the Effort Behind Farming[48:55] Engaging the Next Generation and Community[51:05] Wrapping Up with Days of the Day and Apple JokesEckert's-Our Favorites: Spring & Summer RecipesEckert's Family Farms and Seasonal Pick-Your-Own CropsEckert Farms InstagramThis is Season 7! For more episodes, go to stlintune.com#eckerts #eckertsfarms #applepicking #peachharvest #belleville #farmtotable #cookbook #reedypress #applecider #blackberryseason #asparagus #strawberries #strawberrypie #pickyourown #familyexperience #seasonalcocktails

Welcome to the Martha Project, America's Funniest Podcast about Martha Stewart. In each hosts Jeremy Wells and Kara Buller review an episode of Martha Stewart Living and explore Martha Stewart's past, present and future, poking fun but worshipping her along the way.Support the showGmail | jeremywells0@gmail.comInstagram | marthaprojectinstaMusic by Jason ErlenbornProduced by Jason Erlenbornhttps://www.facebook.com/jasofbas/

Spring is in the air, and we're here to help you embrace every bit of it! On this week's episode of Perfectly Preserved, we cover how to make jellies and more with wildflowers, herbs, and evergreens.We share the key components of flower petal canning recipes and why each ingredient is necessary to make a safe and delicious product. Anna shares her dreams of making spruce tip jelly and Jenny talks about her crack at making violet jelly. You'll learn how to preserve jellies, syrups, and juices all with foraged ingredients. We also discuss how to safely reduce the sugar in a jam or jelly recipe. This episode is the inspiration you need to create your own delicious preserves straight from nature's bounty. Let's savor every moment of this vibrant season together!Find the recipes we shared below:Rose recipes https://www.uaf.edu/ces/publications/database/food/wild-roses.phpWild Jelly from the Illinois Extention Office https://extension.illinois.edu/blogs/good-growing/2022-12-16-wild-jelly-what-it-and-what-plants-can-be-usedSyrup Recipe  https://www.ndsu.edu/agriculture/extension/publications/garden-or-orchard-table-jams-and-jellies-north-dakota-fruitsHerbal Jelly  https://extension.illinois.edu/blogs/wow-words-wellness-lifestyle-blog/2015-07-02-how-make-herbal-jellySpruce Tip Jelly https://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/Wild Flower Jelly https://www.edibleohiovalley.com/eov/2018/wildflower-jellyThanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here 

In this special April Fools episode, Kelsey and Matt are super excited and super tired. The Creeps tell two hair raising stories of brazen true crime. They also try an odd TikTok trend of unknown florp, against their will, thanks to Michael.

This week, we present a special episode: Steelers March Sadness - the 64 saddest moments in Steelers history. We've selected the plays and seeded them 1 through 16. Featuring comedian Earl Skakel (Comedy Central "Roast Battle," Netflix "The Jellies"). Hosted by Kyle Chrise and Greg Benevent. watch the plays: https://twitter.com/SteelrsMarchSad vote: https://www.behindthesteelcurtain.com/2024/3/5/24088812/steelers-saddest-moments-in-history-tournament-bracket --- Send in a voice message: https://podcasters.spotify.com/pod/show/whatyinztalkinbout/message

When I was little, the situation that was most likely to cause me to melt down was having to wear shoes. I HATED wearing shoes. I spent a lot of my childhood in Jellies. (If you don't remember Jellies, they were my generation's version of Crocs.)     One of the big challenges with the things that bother/upset/stress out our kids is that we can't always figure out what is happening. It could be smells. Or sounds. Or lights. Or vibrations. It's very difficult to prevent triggers that we aren't even aware of, and it can be just as difficult for our kids to understand what they are experiencing and how to avoid it.   This week's podcast/YouTube episode is all about sensory processing. It's a common term in the neurodivergent world, but it's often poorly understood. My guest is Hanna Munro, an occupational therapist who has both professional and personal experience supporting kids with sensory processing challenges.   Here's a clip from the episode:   It's often, like you say, it's not that you turn it on and it's immediately horrible and you have to turn it off, it's that cumulative effect. They maybe don't realize. So they can't go home and say to their parents, "All the lights in class, they're causing me sensory overload." They don't say that. They don't even know that. It's just all day long, adding to, you know... and then that's when you have one of these meltdowns when you get home. It's actually the background sound, the light, all these things build up. And then there's also people... we're often taught, aren't we, about five senses. And I don't know why because there isn't five senses, there's at least eight senses. And the ones that we're missed out being taught are the really, really important ones. How to find Hanna: FB: Hanna Munro, Occupational Therapy YouTube: Hanna Munro

Jellyfish exhibits in public aquaria have held a certain mystique and fascination for decades. Early jellyfish aquarium systems and hardy species became available to hobbyists with some success. As systems evolved further and more difficult species better understood, the interest in jellyfish keeping continues to expand. My guest today, Travis Brandwood, President and Founder of the Jellyfish Warehouse, has helped push jellyfish science and culture forward on many different fronts. Join us, as Travis shares his journey from jellyfish novice to expert and teaches us the basics of jellyfish biology and aquarium keeping. EPISODE NOTES: Talking Jellies with Travis Brandwood, President and Founder of the Jellyfish Warehouse

Welcome back dear listeners: Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you're an experienced chef or a novice, creating homemade preserves is a fun and rewarding experience that captures the essence of each ingredient. This craft offers a hands-on, flavorful adventure that nurtures a deep appreciation for homemade goodness. From berry jams to citrusy marmalades, the possibilities are endless. Here's a simple recipe for Persimmon Marmalade: Ingredients: 4 cups ripe persimmons, peeled and chopped One lemon, juiced and zested One orange, juiced and zested 4 cups granulated sugar 1/2 teaspoon butter (to reduce foaming) One package (1.75 oz) of fruit pectin (such as Sure-Jell) Instructions: Prepare the Persimmons: Peel and chop the persimmons, removing any seeds. Place the chopped persimmons in a large, heavy-bottomed pot. To make delicious Persimmon Marmalade, follow these simple steps: - Add citrus zest and juice to the pot with the persimmons. Zest a lemon and an orange, and then juice them. Combine the zest and juice with the persimmons to create a tangy and sweet base. - Gradually stir granulated sugar into the persimmon mixture, ensuring it combines well with the fruit. This step is crucial to achieve the perfect balance of flavors. - Add butter to the pot to reduce foaming and prevent the mixture from boiling over. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar. - Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the persimmons have softened and the mixture has thickened. This step will help you achieve the perfect consistency for your marmalade. - Test for the gel point like a pro by placing a small plate in the freezer. Spoon a small amount of the mixture onto the cold plate and let it sit for a minute. Run your finger through it; it's done if it wrinkles and holds its shape. If not, continue cooking and testing in 5-minute intervals until you get it right. - While the marmalade is cooking, sterilize your jars and lids by placing them in boiling water for at least 10 minutes. This step is essential to ensure your marmalade stays fresh and bacteria-free for a long time. - After reaching the desired consistency, carefully ladle the marmalade into the sterilized jars, leaving about 1/4 inch headspace. This step will help you avoid any spills or mess on the jars. - Wipe the jar rims to ensure they are clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. This step will help you seal the jars correctly and avoid any contamination. - If you want to store the marmalade for an extended period, you can process the jars in a water bath for 10 minutes. Ensure the jars are covered with at least 1 inch of water to prevent any air from entering the jars. - Allow the jars to cool completely on a clean kitchen towel or cooling rack. Check the seals, and store the sealed jars in a cool, dark place. This step is crucial to ensure your marmalade stays fresh and tasty for a long time. Now that you have made your homemade Persimmon Marmalade enjoy it on toast, as a topping, or in various recipes! You can be confident that your marmalade will be a hit with everyone who tries it. MORE PODCASTS --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Today's guests are sisters—Rachel Mack and Sara Steffensmeier—who recently acquired a jam and jelly company and a chocolate company as they build what they call their creating what they call their "jampire.” Learn more about Laurel Hill Jams and Jellies and Loon Chocolate. This episode of BizCastNH is sponsored by The Very Merry Holiday Gift Festival

In this episode,Ginny and Allison discuss their Thanksgiving traditions as well as their love for homemade gifts. They delve into details about their respective homestead activities such as building chicken runs and preparing for livestock breeding. With the holiday season approaching, they share a plethora of ideas for homemade gifts including baked goods, crochet or knit items, jam, jelly, soap, woodcraft, screen-printed tea towels and more. Helpful for those looking for holiday inspiration, these ideas include discussions on the recipes, methods, and uses of each gift. 01:17 Homestead Updates: Building Chicken Run Roof 01:56 Preparing for the Holidays: Hosting and Grocery Shopping 02:40 Animal Breeding and Livestock Management 03:23 Challenges of Raising Chickens in Winter 06:42 Canning Meat: A New Homesteading Experiment 08:55 Adopting New Barn Cats 11:41 Thanksgiving Traditions and Meal Planning 18:12 Holiday Movie Traditions 20:55 Homemade Christmas Gift Ideas 23:39 Chat about Baking and Candy Making 24:16 Homemade Gifts: Crocheted Items 26:45 Gifting Jams, Jellies, and Balms 28:40 Homemade Bread as Gifts 30:15 Homemade Beeswax Wraps and Candles 31:14 Woodcraft Items as Gifts 34:30 Homemade Gifts for Pet Lovers 40:09 Homemade Vanilla Extract and Suet Cakes 46:28 Wrapping Up and Thanksgiving Plans We hope you will like, subscribe and follow along on our homesteading journeys! You can also follow us on Instagram Our Podcast: ⁠⁠⁠https://www.instagram.com/figuring.out.homestead.life⁠⁠  Ginny: ⁠ h⁠⁠ttps://www.instagram.com/mrs.white_homemade_life⁠⁠ Allison: ⁠⁠⁠https://www.instagram.com/mrs_ziegenvinehomestead⁠⁠  Allison & Randy's Homestead in NY state: ⁠⁠⁠https://www.instagram.com/ziegenvinehomestead⁠⁠ Look for Ginny on YouTube https://www.youtube.com/@Mrs.White-HomemadeLife Hashtags:  #homesteading #homestead #farmlife #gardening #homesteadinglife #homesteadlife #farm #growyourownfood #garden #chickens #countryliving #chickensofinstagram #homesteadersofinstagram #backyardchickens #permaculture #homesteader #farming #homegrown #growyourown #countrylife #hobbyfarm #sustainableliving #organicgardening #organic #smallfarm #farmtotable #farmher #selfsufficient #farmlifebestlife #vegetablegarden #rurallife #podcast  #NewYork #NewHampshire #northeast #chickens #goats #cows #diy #homemade #handmade #sourdough #kombucha #canning #foodpreservation #sustainable #regenerative #familyfarming #knowyourfood

This show is another check-in with a former guest to see what's changed since our last interview. Today we talk with Kelly Calabria, founder of Kelly's Jelly. We last chatted with Kelly on episode #46, released in June of 2020. A quick background: Kelly's Great Aunt Danny had a special recipe for peppery jelly that was irresistible and downright addicitve. However, part of it's specialty was the difficulty in making it. The hot flavor came from the habanero peppers, which unleash and incredible burning sensation to skin and eyes when they are cut into. On top of that, boiling sugar water can also create a messy and dangerous situation. But Aunt Danny's Habanero Pepper Jelly was worth the work and Kelly and husband Adam would create jars of it for family and friends for the Holidays. Then that same story you have heard before, everyone said “You should sell this!” and the entrepreneurial journey began. Starting in 2010, it was local Farmers Markets and the name change to Kelly's Jelly, which had more market zing to it. Apologies to Danny. So what's changed since our 2020 show? COVID caused many problems with food service and supply chain issues, which have improved but still haunt the company. Inflation is a bigger problem confronting the company now and distributor mergers have taken away choices and eliminated competition for distribution channels, meaning higher prices for the food producers. But the company has also countered with new products for their audience. In addition, they have come up with smaller sized jars of their pepper jellies to fit in cheese and deli sections where the shelf real estate is very valuable. Charcuterie boards also are a perfect place for specialty jellies, and the smaller jar fits right in with that venue. The newest product is a pepper honey product developed in cooperation with the Oregon State University's Food Innovation Center (host Sarah Masoni is the Director) which just shipped the same week as this interview. In addition to the pepper honey, the product line is an assortment of delicious pepper fruit jellies and fruit spreads in individual jars and gift packs. Fruit flavors are pineapple, strawberry, blueberry lemon and marionberry, the company's number one seller. All berries are Oregon grown and all ingredients are sourced from producers who represent the best of their local production. Kelly's Jelly is family-owned and woman run (Kelly). Kelly loves the challenge of the CEO role, relishing the problem-solving of issues that face her company on a regular basis. She loves navigating the path through the food industry hurdles for a small company slaying the big dragons of the grocery store shelf. The big questions facing her now are: Go national? Distribute 100% through distributors? These are huge questions because they put a CEO in the position of committing a company to expenses and obligations that can sink the ship if things don't go to plan. But Kelly and Adam seem to be faring very well to date. You can buy their jellies and spreads online at: https://kellysjelly.com/ You also can find them at local Portland area grocers, and national grocers on the west coast. Follow them: IG @kellysjellyoregon, FB @kellysjelly. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

This week Daniel and El Cucuy talk all of this week's Covino and Rich goodness. Remember those days when everything seemed to be encased in clear plastic? From toys to fashion accessories, the '90s embraced this transparent obsession like no other era. Join us on a trip down memory lane as we reminisce about some of the most iconic items that embodied this trend.

Welcome to Episode 99! Todays show will explore the strange and cryptic creatures known as the Ctenophora, or the comb jellies. These incredible and basal animals are quite unlike anything else in the sea, such that they may hold the secrets to many long-standing mysteries of early animal evolution. 

This week we had the pleasure of talking to Dr. Rebecca Helm, a renowned jellyfish biologist and associate professor at Georgetown University. What is a jellyfish? Are they dangerous? How can we avoid them, and how can we help them (safely)? You can find out more about her research at www.helmlab.org or jellybiologist.com, and follow her on Twitter at @RebeccaRHelm. You can also check out her Ologies episode here.You can contribute to jellyfish research and science at jellywatch.org or at inaturalist.org.Support the showSupport the show by shopping at www.getoutalivepodcast.com/shopFollow us on Instagram, Facebook, Tiktok, check out our website GetOutAlivePodcast.com and join us on Patreon!You can find Ashley @TheAngryOlogist on Twitter

What is the difference between jam and jelly, or preserves and marmalade? On this week's episode of the Perfectly Preserved Podcast, we cover all types of fruit in jars to demystify what each is. From jam to jellies, conserves, and more, we're here to save the day!We discuss why jam has more fiber and nutrients compared to other fruit preserved in jars and what constitutes a high-quality jelly. You'll hear why curd can be fussy to make, but is worth the effort and our favorite ways to use it. You'll also learn how a fruit preserve is different from jams or jelly and what a fruit conserve is. But it doesn't stop there! We clear the air on chutney, confit, and that ever so challenging marmalade.We hope this episode clears up any confusion about various types of fruit preserved in jars! Let us know if you try any of these methods. We love to see what you're making!Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.

Our short and to the point PRESSURISED version of episode 38. If you don't have time for the full episode and want to get right to the science without any of our waffle, this is the place to be! Read the show notes and find the full episode here: www.armatusoceanic.com/podcast/038-jellies   The Professor is back on land and Dr Thom is back from Squid Christmas, what a better time to talk about the squishiest of deep sea critters? We talk with George Matsumoto from MBARI all about gelatinous deep sea species. How do we study them? How on earth can we preserve them or even capture their fragile bodies? Plus, we find out exactly what that curious little blue spiky blob was.   We're really trying to make this project self-sustaining so we have started looking for ways to support the podcast. Here's a link to our page on how to support us, from the free options to becoming a patron of the show. We want to say a huge thank you to those patrons who have already pledged to support us: Jay Thompson | Sam Watson | Lucy Goodwin Thanks again for tuning in, we'll deep-see you next time!   DID YOU KNOW WE SELL MERCH? Check it out here!! And please do send in any pics of you wearing the merch!     Feel free to get in touch with us with questions or your own comments on: podcast@armatusoceanic.com We'd love to actually play your voice so feel free to record a short audio note!   FOLLOW US ON SOCIAL MEDIA! Twitter: @DeepSeaPod, @ArmatusO Facebook:DeepSeaPodcast, ArmatusOceanic Instagram: @deepsea_podcast, @armatusoceanic Keep up with the team on social media Twitter: Alan - @Hadalbloke, Thom - @ThomLinley, Georgia - @geeinthesea Instagram: Georgia - @geeinthesea   Read the show notes and find out more about us at: www.armatusoceanic.com   FURTHER RESOURCES LINKS Our Patreon Megan (@studio_mbj) painted supergiant amphipods feeding on some bait based on one of Alan's images.  MBARI's website MBARI's internship program  MBARI's Deep-Sea Guide MBARI's animals of the deep  MBARI's seminars    MORE INFO ABOUT GEORGE MATSUMOTO George's bio Matsumoto, G.I., L.M. Christianson, B.H. Robison, S.H.D. Haddock, and S.B. Johnson. 2022. Atolla reynoldsi sp. nov. (Cnidaria, Scyphozoa, Coronatae, Atollidae): A new species of coronate scyphozoan found in the eastern North Pacific Ocean. Animals, 12(6): 742. doi.org/10.3390/ani12060742 Matsumoto, G.I., B. Bentlage, R. Sherlock, K. Walz, and B.H. Robison. 2019. “Little Red Jellies” in Monterey Bay, California (Cnidaria: Hydrozoa: Trachymedusae: Rhopalonematidae). Frontiers in Marine Science 6:      doi: 10.3389/fmars.2019.00798 Raskoff, K.A. and G.I. Matsumoto. 2004. Stellamedusa ventana, a new mesopelagic scyphomedusae from the eastern Pacific representing a new subfamily, the Stellamedusinae. J. Mar. Biol. Ass. U.K. 84(4274):1-6.DOI:10.1017/S0025315404008884h  Matsumoto, G.I, K.A. Raskoff, and D. Lindsay. 2003. Tiburonia granrojo, a new mesopelagic scyphomedusa from the Pacific Ocean representing the type of a new subfamily (Class Scyphozoa, Order Semaeostomeae, Family Ulmaridae, Subfamily Tiburoniiae subfam nov.). Marine Biology. 143 (1): 73-77. DOI:10.1007/s00227-003-1047-2   CREDITS Theme – Hadal Zone Express by Märvel Logo image - PRESSURISED

ASMR.sub Sticky Chewy jelly eating sounds  honey jellies  marshmallow  Chewy & Crunchy Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The Professor is back on land and Dr Thom is back from Squid Christmas, what a better time to talk about the squishiest of deep sea critters? We talk with George Matsumoto from MBARI all about gelatinous deep sea species. How do we study them? How on earth can we preserve them or even capture their fragile bodies? Plus, we find out exactly what that curious little blue spiky blob was. We're really trying to make this project self-sustaining so we have started looking for ways to support the podcast. Here's a link to our page on how to support us, from the free options to becoming a patron of the show. We want to say a huge thank you to those patrons who have already pledged to support us: Jay thompson Sam watson Lucy goodwin Thanks again for tuning in, we'll deep-see you next time!   Check out our podcast merch here! Which now includes Alan's beloved apron and a much anticipated new design...    Feel free to get in touch with us with questions or your own tales from the high seas on: podcast@armatusoceanic.com We'd love to actually play your voice so feel free to record a short audio note!   We are also on: Twitter: @DeepSeaPod, @ArmatusO Facebook: DeepSeaPodcast, ArmatusOceanic  Instagram: @deepsea_podcast, @armatusoceanic   Keep up with the team on social media Twitter:  Alan - @Hadalbloke (https://twitter.com/Hadalbloke) Thom - @ThomLinley (https://twitter.com/ThomLinley)  Georgia - @geeinthesea (https://twitter.com/geeinthesea)    Instagram:  Georgia - @geeinthesea (https://www.instagram.com/geeinthesea/)    Read the show notes and find out more about us at: www.armatusoceanic.com   Links: Kat Bolstad and the Squid Squad @ALCESonline on twitter Read about the latest squid-Christmas here: Fascinating finds from NIWA's annual squid survey | NIWA   Megan Jones - artist and friend of the show @studio_mbj on Instagram   Fragments from beyond our solar system found in the Pacific: https://www.cbsnews.com/boston/news/avi-loeb-harvard-professor-alien-technology-fragments/ Shot Towers: https://en.wikipedia.org/wiki/Shot_tower   Oarfish is spotted which is ‘twice the size of peter crouch' https://www.dailystar.co.uk/news/weird-news/divers-discover-huge-deep-sea-30467032   Cookie cutters sharks go to town on a swordfish: https://www.instagram.com/tkoffshorefishing/?utm_source=ig_embed&ig_rid=f7ed8cc8-e207-4684-9ddd-099458087401   Dumbo octopus seen to migrate opposite to diel vertical migration in order to find prey: https://phys.org/news/2023-07-deep-sea-imagery-reveal-octopus-behavior.html   I have been playing Fathomvers! From Fathomnet. You can get on as a beta tester https://www.fathomverse.game/   Guest links - George Matsumoto MBARI's internship program - https://www.mbari.org/about/careers/internships/ MBARI's Deep-Sea Guide - http://dsg.mbari.org/dsg/home MBARI's animals of the deep - https://www.mbari.org/education/animals-of-the-deep/   social https://www.youtube.com/user/MBARIvideo https://twitter.com/MBARI_news https://www.tiktok.com/@mbari_news https://www.linkedin.com/company/monterey-bay-aquarium-research-institute-mbari-/mycompany/ https://www.instagram.com/mbari_news/   papers Matsumoto, G.I., L.M. Christianson, B.H. Robison, S.H.D. Haddock, and S.B. Johnson. 2022. Atolla reynoldsi sp. nov. (Cnidaria, Scyphozoa, Coronatae, Atollidae): A new species of coronate scyphozoan found in the eastern North Pacific Ocean. Animals, 12(6): 742. doi.org/10.3390/ani12060742   Matsumoto, G.I., B. Bentlage, R. Sherlock, K. Walz, and B.H. Robison. 2019. “Little Red Jellies” in Monterey Bay, California (Cnidaria: Hydrozoa: Trachymedusae: Rhopalonematidae). Frontiers in Marine Science 6: doi: 10.3389/fmars.2019.00798 Raskoff, K.A. and G.I. Matsumoto. 2004. Stellamedusa ventana, a new mesopelagic scyphomedusae from the eastern Pacific representing a new subfamily, the Stellamedusinae. J. Mar. Biol. Ass. U.K. 84(4274):1-6.DOI:10.1017/S0025315404008884h   Matsumoto, G.I, K.A. Raskoff, and D. Lindsay. 2003. Tiburonia granrojo, a new mesopelagic scyphomedusa from the Pacific Ocean representing the type of a new subfamily (Class Scyphozoa, Order Semaeostomeae, Family Ulmaridae, Subfamily Tiburoniiae subfam nov.). Marine Biology. 143 (1): 73-77. DOI:10.1007/s00227-003-1047-2     Credits Christmas in July - Millington Snow Miser/Heat Miser Youtube Theme – Hadal Zone Express by Märvel Logo image - Johan Swanepoel

Jellyfish or simply “jellies” have been around for more than 500 million years. That means, jellies were here before dinosaurs! This resilient species has a simple, but astounding makeup. Jellies don't have a brain or a heart. They have a single cavity for eating and expelling waste. This hour, we learn about the jellies off Long Island Sound and how climate change affects their population. Have you seen any jellies on the coast of Connecticut? Their population is growing, creating consequences for our ecosystem here at home. With only a handful of species that prey on them, jelly blooms can be a real problem—impacting species around Long Island Sound, including the seafood industry. We'll also talk about what to do if you come across one of these ethereal creatures and are stung. A spoiler alert for our listeners: don't do what you saw on Friends! What questions do you have about the jellies off our coastline? GUESTS: David Cochran: Director of Fish and Invertebrates, Mystic Aquarium Rachel Stein: Associate Director of Animal Husbandry, Maritime Aquarium  Sarah Battistini: Water Safety Coordinator at the Connecticut Department of Energy & Environmental Protection Dive into all of the nautical themed stories airing this week on Connecticut Public's original talk shows by visiting ctpublic.org/nautiweek.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Erin and Madeline are joined by Josh Wagner, aka Jelly Josh, one the Aquarium of the Pacific's jelly experts. We discuss what jellyfish are (hint: not fish!) and learn all about this fascinating creature that survives without a brain. TikToks: No brain, no heart, can't lose. Go with the flow Feed our moon jellies on your next visit Would you touch a #seajelly? Weird and lovely, the giant bell jelly. Itty bitty Episode Transcript Links: Pacific sea nettle webcam powered by Explore.org  What is a sea jelly?  Jelly conservation  Jelly reproduction 

Viral snacks are back on the menu! Join us as we try to navigate the strange, sticky world of viral TikTok treat Fruit Jellies, the seaweed-based snack that looks like a fruit but tastes like, well, you'll have to listen to find out! Will these social snacks be a hit or a miss? Find out next on Junk Feud! --- Support this podcast: https://podcasters.spotify.com/pod/show/junkfeudpod/support

Comedian Doc Willis from “Bad Friends Podcast”, “Handsome: A Netflix Mystery Movie", “The Jellies", “La Vida W/Doc Willis Podcast” and Darren Carter. We talk Books, worst shows, being a bus driver in LA for 3 months, advice from Sebastian Maniscalco, Bad Friends Podcast, Studying Einstein and much much more!PLEASE SUBSCRIBE, Rate and Review to this podcast. THANK YOU!Keep moving forward and do something positive for yourself everyday.Thanks for watching my comedy clips, Pocket Party Podcast and Vlogs. Have a great day! Every time you tell someone about me, share a video, or click the "Like" button It helps.So THANK YOU!Have a great day and keep shining!

Stamford Chidge & Jonathan Kydd are joined by Clayton Beerman to look back at a poor defeat at home to Brighton and ahead to Real Madrid in the Champions' League.In part one we ask were there too many changes? Not enough continuity or were players rested for Real? Kepa was excellent but other than that there was no leadership, no spine, no attack, no energy and fitness and no hope. Meanwhile Brighton were everything we are not – aggressive one touch football; going forward quickly with end product. With no sign of form turning around we ask can we still get relegated?In part two we discuss the crowd having enough of it all. With Chelsea finding themselves in a perfect storm of shit: players who should have been sold; players who want away; players who think they'll be sold; interim manager with no focus; new owners who have turned it upside down. The season can't finish soon enough. What will the long-term damage be given how much time Chelsea will need to re-build; the possibility of a FFP fire sale and revenue down with no Europe…In part three we preview the second leg of the Champions' League quarter-final against Real Madrid. How will Frank set up the team with no Koulibaly and Chilwell? How are we going to score 3 goals? And do we have to score first and by going on the attack do we leave ourselves vulnerable to getting thumped?In part four we have this week's emails to read out. Hosted on Acast. See acast.com/privacy for more information.

In order to have any hope of salvaging peace between the Jellies and humans, the crew hatches a desperate plan to destroy Ctein once and for all. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

The UMC engages the Jellies who retaliate by attempting to breach the Wallfish. Gregorovich makes a reappearance. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kira meets a Jelly calling itself Lphet who provides information on the inner-workings of the Jellies' society. The crew makes a gamble allying themselves with the Jellies to fight the Nightmares. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

Cornered by the Jellies and a new threat, the crew prepares to fight for their lives only to be surprised when a familiar face comes to the rescue. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

The crew explores the ruins of a great civilization in search of the staff. Beset by the Jellies, they make a disappointing discovery. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

What Yinz Talkin' Bout is the conversation about the Steelers social media conversation, exposing the hottest and most toxic takes on the internet. This week, enjoy a special presentation: Steelers March Madness. The 64 greatest moments in team history. We've seeded them and placed them in brackets. Now they'll face off until we have a winner. Join Kyle Chrise, Greg Benevent and special guest Earl Skakel (Comedy Central's "Roast Battle," Adult Swim's "The Jellies") as they swim through Steelers history and debate which moments should move on.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kira is taken into custody by Captain Akawe of The Dramstadt who is willing to take risky measures to gain an advantage in the war with the Jellies. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

As the nearby Jellies descend on the Wallfish, the crew attempts to return Kira to UMC control. A battle breaks out between different factions of Jelly ships. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

They arrive at the Malpert Station to find it under attack. Kira and the crew prepare to attempt to breach one of the Jellies ships. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

The crew breaches the alien vessel only to discover it is not as abandoned as they supposed. At close quarters with the Jellies, Kira experiences another of the Soft Blade's ancient memories. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

In the ships hold, Kira meets the refugees aboard the Wallfish. She surfs the net for more information about the invading Jellies and considers what role she will play in the war. To Sleep in a Sea of Stars | By Christopher Paolini | Read By Jennifer Hale https://us.macmillan.com/books/9781250767547/tosleepinaseaofstars Learn more about your ad choices. Visit megaphone.fm/adchoices

Who doesn't love Marine Biology? Daniel recently had the opportunity to give a talk at the celebrated Maine Maritime Academy, addressing a class of marine biology and oceanography students. While he was there he met today's guest, Dr. Alan Verde. Alan is a biologist and diver who specializes in corals, anemones, jellyfish, sea cucumbers and octopus. Alan, along with the school where he teaches, is training the future generations of young people who will eventually contribute to the stewardship of our seas. It's a big responsibility, given the precarious situation we now find ourselves in on planet earth. Beyond the classroom curriculum, Alan leads multi-week dive trips with his student base to spend time with the organisms they're studying in their natural habitats. It's so important, because it's all too easy to study a topic from afar, or from an ivory tower, not realizing you only know the thing superficially, rather than intimately. But Alan makes sure his students are getting below sea level to interact in ways that are more meaningful than just turning the page in a textbook or turning in a paper. It's why we promote participating in hunting, fishing, and foraging for food. We worry that without an intimate relationship, one that's up close and personal, we'll just slowly forget the organisms we share this planet with. So whenever possible, whether it's through eating, like we promote so much here, or it's through biological work like Alan teaches, we need to get hands-on. Once you know a creature it's hard not to factor its needs into your decision matrix. That's the kind of experiential knowledge we'll need the policymakers of the future to have. Of course, the biology, physiology, and ecology of the particular organisms that Alan focuses on are fascinating all on their own, so there's plenty to learn here today too. The underwater world is so physiologically alien to our own as to make it, effectively, another world. Yet we do share this planet with these creatures, as well as, ultimately, a common ancestor. So, foreign as they seem, they are our relations. And while it's important to remember who we share the planet with, it's also easy to forget if we have no contact with them. That's why Alan and Daniel both, in their own ways, recommend you get out there. There's still a whole world populated by incredible and unique organisms just waiting to be remembered and factored in by us. All we have to do is go meet them! View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/160

Hello, today let's do gentle tapping on your face and chat about life! I hope you'll enjoy this heart to heart time accompanied by some tingly triggers :) ♥ 00:15 Jewels 06:13 Fluffies, pop, poom poorum 09:23 Brush bursts 11:18 Stickers and Jellies 13:25 Nail tapping 15:33 Erasers tapping and Trigger words 18:37 Tiny flashlight 20:36 Realizations about life and wasting time 23:05 Makeup sponges 23:45 Most important things 26:47 Gloves and flow state 29:33 Hey 30:10 Fleeting moments 33:02 Tapping behind you and Ear blowing Thank you for being here! :) #ASMR #GentleWhispering #relax 8/5/19 --- Send in a voice message: https://anchor.fm/maria-gentlewhispering/message Support this podcast: https://anchor.fm/maria-gentlewhispering/support