Podcasts about Kinda

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  • 4,515PODCASTS
  • 6,062EPISODES
  • 51mAVG DURATION
  • 2DAILY NEW EPISODES
  • Oct 16, 2021LATEST

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Best podcasts about Kinda

Show all podcasts related to kinda

Latest podcast episodes about Kinda

Adventures in Movies!
Episode 141: Kinda live from the Sun City Fright Fest

Adventures in Movies!

Play Episode Listen Later Oct 16, 2021 50:37


For the first time ever, Adventures in Movies takes their act on the road. Danny and Blake keep the crowd happy at the Sun City Fright Fest while Nathaniel handles things from deep in the heart of Texas. The Sun City Fright Fest provided us an opportunity to talk about some of our favorite things in horror. Stephen King, foreign horror, and found footage are just some of the topics we brought to El Paso.If you are going to talk horror, then it is impossible to not talk about Stephen King. King is obviously one of the most important voices in film, but what is importance overall? How does his work from decades ago still resonate with today's crowd? And will his works ever stop being adapted?It is hard to believe that Scream came out a quarter of a century ago. Its influence on the genre is obvious, but is it the most influential movie of the past twenty-five years? We also talk about how it was the final nail in the coffin for slashers and marvel at the casting of Drew Barrymore.Found footage is one of the most polarizing sub genres out there. We discuss the ending of The Blair Witch Project and try to think of a better ending in point of view films. We also talk about the future of these types of movies and how they have affected non horror movies.Foreign horror has been incredibly popular in the United States. We talk about J-Horror and wonder why it seems to have gotten over better than scary movies from other countries. We also talk about what we would like to see and try to talk about the difference between extreme an mainstream horror.

The Juggling Act
Single parent dating, Fiji and aging after kids

The Juggling Act

Play Episode Listen Later Oct 14, 2021 29:16


In today's episode, Jules admits she used to be a dating app swipe machine, so Mel is enlisting her and our guest Jana Hocking, the host of the Kinda, Sorta, Dating podcast, to write her profile. Jana joins us with invaluable tips on how to start dating again and the behaviours you need to be wary of. Our regular Friday contributor Evie Farrell is with us to talk about one of the first family-friendly countries on her travel list now things are opening up again. And Jules and Mel talk about aging after kids (hair appointment first on the list, then some 'bobo'). See omnystudio.com/listener for privacy information.

Not Just a Christian Perspective
#Metoo... Unless Your Rapist is a Part of LGBTQ. In That Case Shut Up, Stupid Girl

Not Just a Christian Perspective

Play Episode Listen Later Oct 14, 2021 32:23


Superman is gay! Kinda. Mostly.Pfizer is aiming to vaccinate our kids ages 5-11, because 12 just isn't early enough.An Email brings up an interesting and horrible story of a young girl getting raped by what appears to be a transgender boy.

Love her Leave her Wild
Got questions? We have answers....kinda

Love her Leave her Wild

Play Episode Listen Later Oct 14, 2021 34:52


Alyse and Kaylin tackles some questions and give some advice from submissions from listeners. www.loveherleaveherwild.com to submit yours! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/alyse-s/support

National Day Calendar
October 14, 2021 – National Dessert Day | Squirrel Awareness Month

National Day Calendar

Play Episode Listen Later Oct 14, 2021 2:30


While Some Animals Prepare For Hibernation, This One Is Planning Its Next Season Of Water Sports. Welcome to October 14, 2021 on the National Day Calendar. Today we celebrate rich desserts and crafty critters.  According to the Guiness Book of World Records, the most expensive dessert in the world is the Frrrozen Haute Chocolate ice cream sundae from the restaurant Serendipity 3.  This frozen dessert is made with a blend of the priceless cocoas and 23 karat gold flakes. It's served in a goblet lined with edible gold.  But wait, there's more!  If you order this confection, you get to keep the goblet, the diamond tennis bracelet wrapped around its base and the gold spoon.  And all for the low, low price of $25,000!  In case you were wondering, the previous record for most expensive dessert was a mere $1,000.  Kinda looks like a bargain, now.  On National Dessert Day go ahead and pull out all the stops. In 1979, one of America's smallest and weirdest celebrities made her debut, Twiggy the Waterskiing Squirrel.  Chuck and Lou Ann Best rescued a baby squirrel that had fallen out of its nest and the little animal soon became part of the family. As a joke, Chuck built her a pair of Styrofoam skis and attached them to his daughter's remote controlled boat. But Twiggy surprised everyone by taking to this sport so quickly.  Word got out and soon Twiggy was making appearances on news shows around the country.  For nearly 40 years, this tiny performer and her offspring have entertained audiences across the country. During Squirrel Awareness Month, celebrate these crafty little critters by giving them the right of way on the road and on the water.   I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

SideTalks - The Official Sidewalk Podcast
#156 - The Final Four (I Kinda Thought I Was Max Fisher For a Little While As a Kid)

SideTalks - The Official Sidewalk Podcast

Play Episode Listen Later Oct 13, 2021 41:33


Featuring: Rachel & Corey's Top Four Favorite Films of All Time What We're Watching: MTV Spring Break's Crazy Town Fashion Show; Titane Hosted by your own personal cinematic Gary and Jakey Busey! Sponsored by Revelator Coffee Music by Splash '96

The Adam Jones Show
The Mysterious Case of Westbrook, Maine....Kinda

The Adam Jones Show

Play Episode Listen Later Oct 13, 2021 11:20


Jones & Arcand start wrapping up the show discussing the story of Westbrook, Maine, where everyone in the town believes there is some exterrestrial-type things going on. YUP!

Mojo In The Morning
Shannon Kinda Fixed It

Mojo In The Morning

Play Episode Listen Later Oct 11, 2021 8:40


Video Game Podtimism
Ep. 81: Snifferman (Feat. Clock Tower)

Video Game Podtimism

Play Episode Listen Later Oct 10, 2021 79:06


Hey Podtimists, This week, it's Kingdom Hearts all the way down. Kinda. Don't worry it'll all make sense. Also we talk about one of the scariest point and click games that we fell in love with (but not while actually playing it). --- We use the song '5 Min Call' by LAKEY INSPIRED as our intro and outro. Give it a listen here. --- Games mentioned: Kingdom Hearts 3 Star Wars Jedi Fallen Order Blasphemous Death's Gambit Unsighted Clock Tower

Nightside With Dan Rea
Is Emerson College's Actions "Kinda Sus"? (9 p.m.)

Nightside With Dan Rea

Play Episode Listen Later Oct 9, 2021 40:24


Emerson College in Boston has suspended their Turning Point USA Chapter over members criticism of the Chinese government. The local chapter handed out stickers that said, “China Kinda Sus”, which means suspect or suspicious. The College is now investigating the chapter for “Bias-Related Behavior and Invasion of Privacy”. Do you think this is a violation of freedom of expression? Or are the stickers racist? Turning Point USA's Emerson Chapter President Sam Neves and Vice President KJ Lynum join Dan to discuss.

The Hezi
Warriors look kinda spooky! NBA Award picks and preseason quick takes

The Hezi

Play Episode Listen Later Oct 8, 2021 20:06


Blow up the Pels already 2:30 Bulls rotation? 4:07 Warriors kinda spooky 7:25 Sekou Doumbouya 9:38 Suns playing hard ball with Ayton 11:55 NBA Award picks 16:45 wait what? 18 players

Kinda Cute
Kinda Cute- Ep. 107- Side By Side Toilets?! And Andrew Lloyd Weber Has a Havanese

Kinda Cute

Play Episode Listen Later Oct 8, 2021 26:34


Kinda Cute is a podcast about The Cut by New York Magazine and niche pop culture/internet culture.  On this week's ep: *Meghan Trainor and Daryl Sabara poop side by side? *Andrew Lloyd Weber had to get a dog, to get over Cats *Kirsten Dunst and Nina Dobrev on Arhcitectural Digest *The Orc that was Weinstein-esque Articles Discussed:  https://www.thecut.com/2021/10/naturally-kirsten-dunsts-house-is-upsettingly-tasteful.html   https://www.thecut.com/2021/10/andrew-lloyd-webber-has-not-recovered-from-cats.html   https://www.thecut.com/2021/10/elijah-wood-says-lotr-orc-was-modeled-on-harvey-weinstein.html   https://www.thecut.com/2021/10/meghan-trainor-daryl-sabara-toilets.html https://www.thecut.com/2021/10/harry-styles-thinks-he-needs-to-explain-watermelon-sugar.html   https://vogue.sg/olivia-rodrigo-vogue-singapore-cover-interview/   Legit: Neon Cowboys Color Changing Glow Mask/ Light up Mask:  https://neoncowboys.com/products/glow-mask I have an affiliate code Use code BAILEYFORE at checkout for 10% for a Neon Cowboys Code  YewYew Code: Cute pipes at yewyewshop.com/baileyevin Use code BAILEYEVIN for %15 off!   Please rate, review and subscribe wherever you listen to podcasts! or at https://ratethispodcast.com/kindacute YouTube:  https://www.youtube.com/channel/UC3AdncAo8wXIAR-WZq6Vbnw?sub_confirmation=1 Instagram:  https://www.instagram.com/baileyevin/ https://www.instagram.com/kindacutepodcast https://www.instagram.com/gurgipom xx, bailey evin

It Can’t Be That Bad
Annabelle (2014) REVIEW | Annabelle‘s Kinda Hot, Right?

It Can’t Be That Bad

Play Episode Listen Later Oct 8, 2021 61:32


This movie was pretty scary, and it's not the best in the Conjuring series but it definitely has some good moments. Annabelle has smeared lipstick (clean yourself up, gurl), the baby in this movie is way too chubby, books kill, that elevator scene is stressful and the girl that plays Mia (Annabelle Wallis) is super pretty. Annabelle is a Jedi and uses force pulls to kills her victims and we also wonder why Annabelle is so f***ing huge.   Check out our website at: https://www.icbtb.com   Follow us on Instagram: https://www.instagram.com/icbtbpodcast/   Rate and review us on Apple Podcasts: https://podcasts.apple.com/us/podcast/it-cant-be-that-bad/id1470379470   Or listen to us on Spotify: https://open.spotify.com/show/7FsYf47r7B8fyxgG9elgt9?si=o4k6CKcKS96N6k2t-_WBVw   Subscribe to our YouTube Channel: https://www.youtube.com/channel/UCjEA7-SGoTV8a5_PfyrxDOg   Check out our sponsor, M3is3D! https://m3is3d.com   Check out our other sponsor, Wild Heart Stones! https://wildheartstones.com   #Annabelle #horror #halloween #scarymovie #review #podcast #Moviereview #pod #comedy

Grating The Nerd
No One Gets Out Alive (Kinda..sorta...)

Grating The Nerd

Play Episode Listen Later Oct 7, 2021 93:16


This week Zach and Tim checked out the new Netflix movie, No One Gets Out Alive. Come take a listen and see what the guys thoughts! Contact us at: GratingTheNerdPodcast@gmail.com Various background music credits: Volatile Reaction by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5014-volatile-reaction License: http://creativecommons.org/licenses/by/4.0/ The Whip (Extended Version) by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4514-the-whip-extended-version- License: http://creativecommons.org/licenses/by/4.0/ --- 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/gtnpodcast/message Support this podcast: https://anchor.fm/gtnpodcast/support

D&D, Kinda
D&D, Kinda: Revelation - Episode 49

D&D, Kinda

Play Episode Listen Later Oct 7, 2021 35:10


Topher awakens in a dark maze alone with only himself and his thoughts... or is he....Don't forget to subscribe and leave a review!Looking for some exclusive D&D, Kinda merch? Check out our MERCH STORE!Exclusive content & merch available on our PATREON.HIT US UP ON SOCIAL MEDIA!FACEBOOK - INSTAGRAM - TWITTER - WEBSITE D&D, Kinda is brought to you by Thirteen Palm Trees Podcast Productions.D&D, Kinda is proudly brought to you in part by Elderwood Academy & SkullSplitter Dice!

Soul Forge Podcast
Change Your Name, Change Your Life - 222

Soul Forge Podcast

Play Episode Listen Later Oct 7, 2021 21:18


If you change your name, does that change your life? We are about to find out in the second half of the episode. First, we must talk about trees, and the Fall, and travel, and selling things to nerds. And then, change your name, change your life will be discussed, debated and deliberated upon! So, this past weekend I drove the nearly 6 hours it takes, to the Soo. That's Sault Ste. Marie, Ontario, Canada for those not in the know! About 2 hours into the drive, I turned onto a different highway. The change was immediate. The trees were popping with the brilliant and exuberant colours of Fall. We don't have colours like that back home in Timmins. I suddenly realized that this is what I miss most about living further south than I do currently. And then I was in the Soo. I was a vendor at the 3rd Steel City NerdCon. My car was loaded with totes of various pop culture items. Selling off my collection has been a goal of mine for about 5 years. Sadly, I didn't sell everything. In fact, I sold about half as much as in previous years. You will hear the tale in this episode. Change your name, change your life! Is it possible to change the fundamental nature of who you are? Hard to know. This is an experiment I am currently undertaking. Never have I liked my name. So, I changed it on Facebook to see how it feels. Kinda weird is how it feels. You will hear the entire saga in the second half of this episode. This week's podcast promos: ESO Patreon, Pop Culture Cosmos, Dr. Geek's Vaccine PSA

The Ricochet Audio Network Superfeed
Erick Erickson Show: S10 EP169: Hour 2 – Biden Kinda Sucks Say Even Democrats

The Ricochet Audio Network Superfeed

Play Episode Listen Later Oct 6, 2021


Data shows democrats are playing a dangerous game of chicken with their own voters over the debt ceiling and budget fights, Biden’s cratering poll numbers have even his own party admitting he’s pretty bad at this and Australia is what it always was, nice people who want to be ruled.

The Erick Erickson Show
S10 EP169: Hour 2 - Biden Kinda Sucks Say Even Democrats

The Erick Erickson Show

Play Episode Listen Later Oct 6, 2021 41:29


Data shows democrats are playing a dangerous game of chicken with their own voters over the debt ceiling and budget fights, Biden's cratering poll numbers have even his own party admitting he's pretty bad at this and Australia is what it always was, nice people who want to be ruled.

This is My Bourbon Podcast
Ep. 199: This is my MGP (Ross & Squibb?) Podcast

This is My Bourbon Podcast

Play Episode Listen Later Oct 6, 2021 73:13


Hot off the tails of MGP's renaming, and this podcast being recorded the week before it was announced, we bring you an episode where we drink products that have only come from said distillery. Is the new name dumb? Some may say so, yes. Am I one of those people? ...look, I dunno. It's different and could probably give them a chance to stand out even more. "Squibb" just reminds me of Harry Potter, though. Like remember how Filch wasn't a full wizard, but had bits and pieces of magical knowledge? Squib. Squib through and through. Guy got a bad wrap, if you're asking me. Just seemed to be really misunderstood. And what's more, he was easily more likable and fleshed out in the books. Kinda breaks my heart a bit. Anyway, what are we talking about? Oh right! Bourbon! Anyway, enjoy this episode. It's fun until it isn't. Become a patron of the show at http://www.patreon.com/mybourbonpodcast Send us an email with questions or comments to thisismybourbonshop@gmail.com Check out all of our merch and apparel: http://bourbonshop.threadless.com/ Leave us a message for Barrel Rings at (859)428-8253 Facebook: https://www.facebook.com/mybourbonpod/ Twitter: https://twitter.com/mybourbonpod Instagram: https://www.instagram.com/mybourbonpod/ YouTube: https://www.youtube.com/thisismybourbonpodcast PayPal, if you feel so inclined: PayPal.me/pritter1492

S.A.F.E. Topics
Back to Campus! Kinda...

S.A.F.E. Topics

Play Episode Listen Later Oct 6, 2021 67:25


The SAFE Topics team is back! We are kicking off season 3 with a series of interviews with some folks around the MiraCosta College campus. The team interviewed students, staff and faculty about their experiences about what's making them happy to be on campus and some of the realities we're still dealing with. Join hosts Sean, curry and Mana in our season 3 premiere episode! 

Build Family Connection
Episode 146: Our Families Require Care...Kinda Like a Houseplant

Build Family Connection

Play Episode Listen Later Oct 4, 2021 5:19


Our families require constant care and nourishment. Our approach may need adjusting along the way, but the principles we follow remain constant.

Coronavirus 4 1 1  podcast
Coronavirus, COVID-19, coronavirus variants, and vaccine updates for 10-04-2021

Coronavirus 4 1 1 podcast

Play Episode Listen Later Oct 4, 2021 5:25


This is Coronavirus 411, the latest COVID-19 info and new hotspots for October 4th, 2021. More pressure on vaccinated citizens in Israel to go ahead and get their booster shot. Only those who do will be eligible for the "green pass" needed to get into restaurants, gyms, and other venues. They started giving boosters to everyone 12 and up at the end of August. For some unexplained reason, places like museums and libraries are exempt from the green pass requirement. Still a rough go of it in Russia. That country yesterday reported a record daily death toll from COVID for the fifth time in a week. 890 more deaths and the number of new infections in the past day was the second highest of the year. Overall, Russia has Europe's highest death toll, nearly 210,000 people. Happy holidays from your friends at the CDC. They issued new guidelines for how you should decrease the risk of infection or transmission during the upcoming holiday season. They suggest outdoor or virtual celebrations only, staying 6 feet away from each other, wearing a mask at all times if unvaccinated, putting fans in open windows to keep air circulating, and no traveling unless fully vaccinated and masked on public transportation. Kinda makes you feel all warm inside. Another story about just how determined anti-vaxxers are to avoid vaccines at all costs. A woman recounted on Twitter how her 52-year-old unvaccinated husband wound up in ICU with a ventilator and ECMO from severe COVID. He needed a blood transfusion, but she wouldn't allow it for fear he'd get vaccinated blood. Well, he died, but she says it wasn't because he was unvaccinated. It's hard to believe since many of us are surrounded by them every day, but COVID has created a clown shortage. It's particularly bad in Northern Ireland because many circus clowns went back to their home countries after the initial lockdown. Others found work in countries with more relaxed restrictions. Big recruiting drives for new clowns are underway but applicants have big shoes to fill. I said they have big shoes to fill. In the United States cases were down 27%, deaths are down 6%, and hospitalizations are down 17% over 14 days. The 7-day average of new cases has been trending down since September 13. There are 9,860,357 active cases in the United States. With not all states reporting daily numbers, the five states with the greatest increase in hospitalizations per capita: North Dakota 21%, Pennsylvania 19%, Montana 17%, Maine 16%,and West Virginia 13%. The top 10 counties with the highest number of recent cases per capita according to The New York Times: Kodiak Island Borough, AK. Green, KY. McCreary, KY. Waynesboro, VA. Matanuska-Susitna Borough, AK. Fairbanks North Star Borough, AK. Bethel Census Area, AK. Custer, MT. Lewis, WV. And Harlan, KY. The number of deaths in the U.S. recorded as Covid-related has crossed over 700,000, at at least 701,169. The top 3 vaccinating states by percentage of population that's been fully vaccinated: Vermont at 69.5%, Connecticut at 68.7%, and Maine unchanged at 68.5%. The bottom 3 vaccinating states are West Virginia still unchanged at 40.4%, and Wyoming and Idaho at 41.6%. The percentage of the U.S. that's been fully vaccinated is 55.6%. The 5 countries with the largest recent 24-hour increase in the number of fully vaccinated people: South Korea up 2%. And Finland, Argentina, Australia, and Azerbaijan 1%. Globally, cases were down 18% and deaths were down 11% over 14 days, with the 7-day average trending down since August 27. There are 18,321,109 active cases around the world. The five countries with the most new cases: The U.K. 30,439. Turkey 27,351. The United States 26,933. Russia 25,769. And India 21,684. The number of deaths reported as... See acast.com/privacy for privacy and opt-out information.

Late Night With Ler And Lionel
86. My Dick Kinda Cool ft Dom

Late Night With Ler And Lionel

Play Episode Listen Later Oct 4, 2021 130:04


On this episode the boys welcome our old friend Dom of the @listentothiswhileyoushit podcast, and we sat and talked about sober sex, forgotten items, compliment sandwich, unfollowing a follower, Dom's breakup, being shy and nasty and much much more! Make sure you check out Dom's podcast "listen to this while you shit" and give him a follow @listentothiswhileyoushit on Instagram Also be sure to follow us on all social media platforms (@lerandlionel) for extra content, full videos out every Wednesday/Thursday on youtube, be sure to check that out!

Let's Be Treasonable!
THE 700,000 CLUB

Let's Be Treasonable!

Play Episode Listen Later Oct 3, 2021 82:28


With 700,000+ Americans dead from COVID-19, the GOP pushing the country down the tubes rather than letting Democrats get credit for fixing things, and a Floridian criminal planning another attack on D.C., Cognitive Dissidents Jeffrey Scott Hendrick, “The Black Voice of Reason” Tymon Shipp, and Dr. David Robinson talk movies, Facebook, editing the Bible for fun & profit, and more! Kinda like a night in Bangkok, except with everything *and* Yul Brynner! It's your weekly dose of newsy infotainment… GET DOSED!

The Bert Show
Davi's Pick Of The Week: She's The 60 Second Therapist You Kinda (Don't) Want

The Bert Show

Play Episode Listen Later Oct 3, 2021 12:06


Davi's Pick Of The Week: She's The 60 Second Therapist You Kinda (Don't) Want  See acast.com/privacy for privacy and opt-out information. Become a member at https://plus.acast.com/s/the-bert-show.

Please Stop Podcast
Were back kinda!

Please Stop Podcast

Play Episode Listen Later Oct 2, 2021 34:11


Sorry for the long break. Still getting our shit together in real life, so we thought we would do a quick one and catch up. 

Kinda Cute
Kinda Cute- Ep. 106- RihRih Loves a Fried Chicken Wing and Shakira v. Wild Boars

Kinda Cute

Play Episode Listen Later Oct 2, 2021 27:30


Kinda Cute is a podcast about The Cut by New York Magazine and niche pop culture/internet culture.  On this week's ep: *RihRih became a billionaire and ordered Chinese Food *Shakira's purse stolen by wild boards in Spain?  *Cameron Diaz thinks she has the hot Madden Twin   Legit: Year of Ours Workout Gear/Years of OUrs Ribbed Veronica Legging: https://bit.ly/3A3pHVi    Cute pipes at yewyewshop.com/baileyevin Use code BAILEYEVIN for %15 off!   Please rate, review and subscribe wherever you listen to podcasts! or at https://ratethispodcast.com/kindacute YouTube:  https://www.youtube.com/channel/UC3AdncAo8wXIAR-WZq6Vbnw?sub_confirmation=1 Instagram:  https://www.instagram.com/baileyevin/ https://www.instagram.com/kindacutepodcast https://www.instagram.com/gurgipom xx, bailey evin

EP 24: A Jay Sean Kinda Night

"Hey, Quick Question" Podcast

Play Episode Listen Later Oct 2, 2021 68:44


Return of the Mack??? When did he leave?! On this Episode of HQQ the crew has a quick discussion of their favorite one hit wonders, can a gender be funnier than the others, and 20 minutes confusing each other about a dumb hypothetical time travel thingy. See you Space CowThems! 3:00 - Money over Time? 12:30 - Which Gender is funnier? 21:30 - One Hit Wonders 31:18 - Pop Smoke's gravesite Vandalism 37:47 - Would u rather be 5 years older or 2 years younger? 50:40 - If you could do Magic, what would it be? (Sorry John Legend) Intro Song Producer: https://instagram.com/prodsalem/ Art: https://twitter.com/SanshPixel?s=20 Social: https://www.instagram.com/hqqpod/ https://twitter.com/HQQpodcast https://www.instagram.com/yourpalyeehaw/ https://twitter.com/YourPalYeehaw?s=20 https://www.instagram.com/samarakay_/ https://twitter.com/samarakayy_?s=20 https://twitter.com/RadsDadsClub/

Happy Hour Gets Weird
Spiritualism: Hi! I'm Maggie Fox and my Life is Kinda Crazy

Happy Hour Gets Weird

Play Episode Listen Later Oct 1, 2021 81:04


We are cracking open the big ol' nut that is spiritualism. This episode we cover early spiritualism and its practices along with the fascinating beginning of the famous Fox Sisters that are widely attributed to the birth of spiritualism in the United States.Drinking a Peach Basil Vodka Sour. Cheers!!Drink Recipe and pictures on our Instagram.Happyhourgetsweird@gmail.comInstagram @happyhourgetsweirdpodTwitter @HHGetsWeirdThank you for listening! Subscribe and don't forget to leave us a review on Apple podcasts.Sources:"Radical Spirits:Spiritualism and Woman Rights in the Ninetieth Century" By Anne BraudeMediums/ Davenport episodewww.weirdhistorian.com "Rope Escapes, Musical Ghosts. and the Mysterious Magic of the Davenport Brothers" by Marc HartzmanWikipedia"Talking to the Dead" by Barbara Weisberg

All American Savage Pod cast
SECDEF Says Biden Is Lying...kinda..-

All American Savage Pod cast

Play Episode Listen Later Sep 29, 2021 108:18


Follow us on: Twitter: https://www.twitter.com/sergeantsavage Instagram: https://www.instagram.com/thejohnburk Facebook: https://www.facebook.com/johnburk1984 Rumble: https://rumble.com/vlmxvl-american-sa... Write in to the show here: https://shellshockcbd.com/the-all-american-savage-show/

A Place For Humans
The Reptilian Alien Theory, Jesus & Mushrooms, and How God Is Kinda Evil

A Place For Humans

Play Episode Listen Later Sep 28, 2021 70:53


Episode 51 of A Place For Humans podcast with Dakota Wint and Davey Reed talking about their upcoming podcast with David Icke, the reptilian alien theory, the God of the Bible and how he's kinda evil, Davey getting baptized and realizing it didnt work, the symbolism of the divine serpent, Flat Earth and more!

Todd N Tyler Radio Empire
9/28 App 2 The FBI and Weed

Todd N Tyler Radio Empire

Play Episode Listen Later Sep 28, 2021 15:02


They're KINDA cool with it now if you wanna work there.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Emo Brown: The Saddest Mexican
Metiche Monday... Kinda

Emo Brown: The Saddest Mexican

Play Episode Listen Later Sep 28, 2021 94:01


Your favorite Monday nugget... well, kinda. Im currently on the golf courses of Palm Springs and jumping in pools with the kiddos

Live Like the World is Dying
S1E35 - Casandra on Food Preserveration

Live Like the World is Dying

Play Episode Listen Later Sep 27, 2021 58:35


Episode Notes Margaret talks to Casandra about canning, drying, and other means by which to preserve food. The host Margaret Killjoy can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. You can support her and this show on Patreon at patreon.com/margaretkilljoy. Transcript Margaret Hello and welcome to Live Like the World is Dying, your podcast for what feels like the End Times. I'm your host, Margaret Killjoy. And this episode we're going to be talking about food preservation and specifically canning and dried food storage and some other things. This podcast is a proud member of the Channel Zero Network of anarchist podcasts and here's a jingle from another show on the network. Duh daaaaa. Jingle One two, one two. Tune in for another episode of MaroonCast. MaroonCast is a down to earth Black radical podcast for the people. Our hosts, hip hop anarchist Sima Lee, the RBG and sex educator and crochet artists KLC, share their reflections on Maroons, rebellion, womanism, life, culture, community, trapped liberation, and everyday ratchet. They deliver fresh commentary with the queer, transgender, non-conforming, fierce, funny, Southern guls, anti-imperialist, anti-oppression approach. Poly ad and bullshit. Check out episodes of MaroonCast on Channel Zero National, Buzzsprout, SoundCloud, Google, Apple, and Spotify. All power to the people, all pleasure. Margaret Okay, if you could introduce yourself with your name, your pronouns, and then maybe a little bit about your experience with prepping, like, I don't know, if you like work for any prepping podcasts that people might like, if you want to shout them out, but also your experience a little bit about what we're going to be talking about today. Casandra Yeah, my name is Casandra and I use they or she pronouns. Um, I don't know, I've always been interested in foraging and gardening and preserving food and I happen to work for this really cool prepping podcast called Live Like the World is Dying. Margaret Casandra is our transcriptionist and we've been talking—I've been bugging them more and more about food preservation. And finally I was like, can I just have you on the podcast? And then you have to listen to the sound of your own voice as you transcribe it. And they said yes, which was nice of them. So okay, so most of your experience in terms of food preservation is canning, is that right? Salem Speaker 2 Yeah, that's—I think the two things that I do most are drying and canning, but I also do some fermenting and, like, salt preserving. Margaret Cool. Okay, well, let's talk about all of it. Do you want to talk about the different methods of food preservation and which ones are appropriate for which foods and what you like the most? Casandra Yes, I think there, there are two things that I think about when I'm deciding how to preserve something and one is, drying, for instance, is good for like really long-term storage. But—and it's also good because the food is lightweight, right? So it's very portable. But in my day to day life, I'm much more likely to use like canned food. So ease of use is another consideration when I'm deciding how to preserve something. And different food is best preserved in different ways. And that's something we can talk about when we get into canning especially a little bit later. Like acidity, how juicy something is, those things all come into play. Margaret Okay. Why preserve food? I mean, like, obviously, you could just go to the supermarket and buy the food instead of canning it or preserving in other ways. Like, I mean, that sort of—that part's sort of a joke. But what is it that appeals to you about DIY preservation of food, like what got you into it? Casandra Um, I live in the Pacific Northwest, and there are certain times of year where food is really abundant and accessible. And it just at a certain point seems silly to me to not take advantage of that if I could. You know, so if I have access to, you know, dozens of pounds of green beans once a year, why not can it instead of going out and buying it in the winter? Margaret Okay, so what are the methods of preserving food? You've mentioned some of them, but is it possible that we could get a list of just, like, what—there's canning, salting, pickling, drying, what am I missing? Smoking? Curing? Is that what you would call that? Casandra Yeah, I guess smoking and curing could—smoking is like a form of curing I think. Freezing. What else? Did we say fermenting already? Margaret No, we haven't put that one yet. Casandra Fermenting. Margaret Okay, should we just go through them and talk about why each one's great? Casandra Yes, yeah, we can definitely do that. It's hard to like, it's hard to talk about them all at once because they're all so different so... Margaret Yeah. Casandra Yeah. Margaret Well, so if possible, I mean, like—one of the things I'm really curious about is that, like, when you look at green beans, you're like, okay, green beans belong in a can. And then when you look at something else, you're like, oh, that belongs fermented. You know, hops, obviously. But what, um—is it just the different methods just work for different foods, if you like are working with meats you're mostly interested in curing them or freezing them or something? Like, how does all this work? How do you how do you decide? Casandra I decide based on what I like to eat most. So like, which preservation method I'm most likely to use because I'm not interested in wasting food. And then also just like, which is the most accessible to me. So for something like green beans, I don't know, I guess you could dry them, but I don't think that would taste particularly. good. So I want to preserve them in a way that tastes really good that I'm actually likely to use throughout the year. And then also space, I think space is a huge issue. So my pantry is only so large so there are certain things that it makes more sense for me to dry like nuts, right? I'm not going to can walnuts, though I suppose you could. I'm just going to dry them and store them in a bin. Margaret Does it just take up less space because there's like fewer individual jars taking up space. Casandra Mm hmm. Yeah, yeah. Definitely. Margaret Okay. What, um, what's like the easiest to get into and/or what's cheapest? Casandra Probably drying? Drying probably or salt curing because, you know, all you need to salt preserve something is salt. Margaret Okay. Casandra Um, but the drying as well. You know, you can sun dry or you can, like, create some trays for yourself and some airflow, you don't need a particular tool to dry something effectively. Margaret Okay, what, uh—you said that drying tends to make things last longest. Like, what's the kind of like, scale there? Okay, so like, because you were saying how, okay, so you're saying how it's hard to talk about all of them at once because each one has like all these different pros and cons. So I'm trying to, like get you to talk about the pros and cons of different ones. But so like, what's the, like, you know, hierarchy of how long food can last. Like I know, for example, in my own limited research into this, I'm like, oh, I can store dried beans, dried rice, etc., for like, 30 years, right? But I'm under the impression that canning has a shorter shelf life than that. And in my head, of course, like it would be, like, freezing, there's a long shelf life as long as you have electricity, and then like cured food, it's like maybe not as lonh. But this might be my, like, my my weird, like, obviously, like, storing meat isn't as good or something. You know, my own non-meat-eating bias which I will attempt to not bring into this particular episode of the show because everyone's gonna make up their own minds about what they want to eat. But so what, um, so if drying last longest, what last least long and what—where is everything else in the middle? Casandra Um, yes. I don't even know if drying last longest, honestly, because you hear about like, fermented or cured eggs that are found that are, you know, hundreds of years old and stuff—or like kimchi, like jars of kimchi that are still good after hundreds of years. So. Margaret Oh lord, okay. Casandra Yeah, yeah, so, you know, fermenting can be very long lived as well. But, but yeah, drying, as long as the thing stays dry and like bugs and mice don't get to it, as long as it's properly sealed, that's probably the longest—longest-term. And then the shortest—what would be the shortest? I think it's probably either canned or frozen. Like, food can be frozen for a long time—sorry—food can't be frozen for a long time but, like, it starts to taste like freezer at a certain point. So that's like my least favorite method, personally. Margaret What does that mean? Is that, like, I've heard that like if you store things in the freezer for a long time it starts to like take on the taste of everything around it. Or is there like a specific, like, just as the cell walls burst of frozenness and whatever—I don't know anything about the science of any of this. Casandra I don't know about the science of freezing. I'm not sure. I just know that, like, you know, if I lose a bag of green beans in the back of the freezer, a year and a half later the green beans don't really taste like green beans anymore. They kind of tastes like freezer. Margaret Okay. Casandra Which is gross. I don't want freezer beans. I'm also very anti-freezer just because we had—we had a, I guess a climate event here in February that knocked out power at my house for about 10 days. And so everything in the fridge in the freezer was compromised. And it sucked, and I lost a lot of food, and it was very stressful. But all of my canned goods and all of my dry goods were perfectly fine. Margaret That's a really important point. Casandra Yeah. Margaret I know that's, like, classic prepper style is to have the deep freeze in your garage full of, like, you know, ideally some deer or something like that. But it always seems like it just requires so much electricity to maintain. Casandra Yeah, and if, yeah. It's also—I mean, I think when we're talking about preparing for disasters, there's the preparing in place versus preparing to move. Um, and so something like freezing makes sense for preparing in place, but—and canning as well. But if you're preparing to move, then something like dried or cured makes more sense. Margaret Yeah. Casandra But even with freezing, like, when our power was out, I didn't thaw out frozen food and try to cook it over my wood stove, you know. It was much easier for me to just like open a can of soup that I had canned from the year before and warm it up. So even if I'm thinking about preparing in place, things like canning make more sense to me. Margaret Yeah. No, such a—being in place versus going—I don't really have anything deep to say about that, I just, I think about that a lot. And there's a reason that all the, like, food you put in your, like, go bag is usually, you know, dried backpacker meals where you add water or whatever, you know. Casandra Yeah. Which is good, in an emergency, but it's not super sustainable. So yeah. Margaret Yeah. At the beginning of the COVID crisis when I was, like, alone all the time and I didn't know what's happening so I just didn't go into town and I just, like, ate through my—ate through my own food stores. You know, I definitely was very reliant on canned goods, canned soups in particular. And then also, like, when I lived out of a backpack and traveled I did rely on cans then but I relied on cans, like, you know, I don't like carry two or three or something like cans of chili or something. This wasn't a DIY canning. This was, you know, Amy's chili. Casandra Right. And that's the other thing too is, like, Amy's chili in a tin can is—it's heavier than dried food, but it's sturdy. But I'm not gonna, like, put glass jars of food in a go bag, right? Margaret Yeah. Casandra That would be catastrophe waiting to happen. Margaret Yeah, I learned the hard way that, like, several times I tried, when I lived out of a backpack I always like want it to travel with, like, this jar of almond butter, but it was glass. Or for a while I decided I was gonna be that asshole who lived out of a backpack and had a brandy snifter. And when I say for a while I mean, like, 24 hours? Casandra 'Til it broke? Margaret Yeah. The jar of almond butter didn't last as long as that, and that was a little bit more of a desperate thing, because when I dropped it I was like, that's all the calories that I have on me. Casandra Oh, God. Yeah. Margaret And I genuinely don't remember—I remember looking at it and staring at it and being like, do I pull out shards of glass? Or do I just not eat? Oh, yeah, I'm just I don't remember which one I picked. Casandra Oh no. Margaret I'm alive so I probably picked not eating the almond butter. Okay, so that's a good point. So is it possible to can and non-glass jars? Like okay, my head like canning requires mason jars. Which people buy in bulk. And they're, like, not crazy cheap, but I haven't looked in a long time. Casandra I know that historically people have used tin cans, but maybe this is a conversation we could get into right now. But, like, modern food safety guidelines, everything I've read is glass jars. But the good news is, once you purchase the jar, this isn't—this isn't prepping like, you know, storing something away for 30 years and like stocking in bulk. This is, like, something that you do yearly and you're rotating through your food so you're reusing your supplies. Margaret Okay. Casandra Yeah. Margaret Which actually, probably—and now I'm just purely conjecturing—is like a better way to do any kind of prepping anyways, like, it's like reminding yourself that it's very rarely for the long haul. It's usually for situations like what you had happen where, you know, you lost power for 10 days. Casandra I mean even just part of your daily life. Like I'm—the main purpose of me doing things like canning and saving dry food is to eat throughout the year, not to prepare for disaster. But, you know, when there is a disaster I'm already prepared so, because it's just part of my daily life. Margaret Well and I guess that's like the yearly cycle that I mean, I grew up completely alienated from, you know, I ate the same things every season of the year. But that's not really the way that humanity evolved. Casandra Yeah. I mean, the nice thing about preserving food is that you don't have to eat the same things because you've preserved them for a different season. But it is cyclical, because, like, right now it's green bean season. So my weekends are canning green beans or tomatoes. And in a few months, it'll be nut season, so that's what I'm focusing on. But it gives me what I need for the rest of the year. Margaret Okay, so I'm going to try and make this a pun but it's not going to work very well. Let's get into the nuts and bolts—but there's no bolts and food—of this. And let's talk about canning. Let's talk about, like, how do you get started canning? What is canning? Like, you know, I mean, if—clearly it's not just the can of Amy's chili, it's something else. Casandra Yeah, so canning is preserving food in a glass jar, in liquid. And you're doing that by using heat and pressure to cook the food inside of it. Like, you're raising it to a particular temperature to destroy microbes and bacteria and things like that. And then it's also creating a vacuum seal. And that's what makes it shelf-stable. Margaret Okay. How do you do it? Casandra Hooray for shelf-stable food. There are different ways. So um, let's see. I think maybe I want to give my food safety spiel first before— Margaret Yeah. Okay, cool. Casandra So, yeah, so I worked in the food industry for a long time and I feel really comfortable with food safety. But I think that it's wise, if someone doesn't feel comfortable with food safety to, you know, do some research or learn from someone or take a class or something because botulism is fatal. However, canning is really safe if it's done properly. And so as long as you understand what properly mean, you're gonna be fine. And then the anecdote I like to give is that—Let's see—my my grandpa's mom—when I was learning to cat I was really nervous about food safety. And my grandpa was, like, don't worry about it because his mom used to can everything they ate in a two-tiered steam canter, which is just, like, outlandish. And she would do it on a wood stove, like, manually regulating the heat. And she would can everything from like meat to vegetables to fruit, which we'll learn in a second why that's absolutely insane. And, you know, she had 18 kids and none of them died of botulism. So— Margaret That's—I mean, by that number, one of them would have died of botulism. Even if someone—anyway, yeah. Casandra So I'm not saying like not to be safe, but just to know that, like, statistically you'll be okay, especially if you do what you're supposed to do. So. Margaret Okay, so take the warning seriously, is what your— Casandra Yeah, I think it was important for me to hear that like, no, really, you're gonna be okay. Because if you look at like the USDA website, or the like national—what's it called?—National Center for Home Food Preservation website. I swear, it's like every other paragraph, they're trying to scare you about botulism. Anyway, it feels like every other paragraph they're trying to warn you about botulism. And it feels really, like, anxiety-inducing. So it's something to be aware of but not to be afraid of, if that makes sense. Margaret What is botulism actually, do you know? Casandra Um, let's see. I think it's it's a bacteria that produces a toxin that is fatal. And the reason it's so scary is because most food spoilage you can see or smell, but botulism, you can't. Margaret Okay. Casandra Um, and it can even be fatal just with, like, skin contact. Margaret Oh, wow. Casandra Yeah, so it's it's very scary, but it—I don't know. I don't want to terrify people. Margaret Well, how do you not make it? Casandra Right. Margaret I was reading something that's like has something to do with, like, whether or not there's oxygen or something? Casandra Yep, yep. So it—botulism grows in an anaerobic environment, which means no oxygen. I think that's correct. I—so I learned from my grandma. That's the other part of the disclaimer. So the science is not something that I know a ton of out, which is fine. But the point is that if you follow proper, like, sterilization and follow recipes that are approved, you'll be fine. So you asked like three times what canning is and how to do it. So maybe— Margaret Yeah yeah yeah. Casandra Okay, so there are two different—there are three different types of canners. And they're used are different acidities. So the acidity of a food is important because the microorganisms in acidic food are killed at a lower temperature than non-acidic food. So for acidic food—and that means, like, fruits, pickled things that have like a vinegar brine—those are canned in a water bath canner or a steam canner. And then non-acidic foods like vegetables, meats, things like that are canned in a pressure canner because it helps them get to higher heat. Margaret Where do tomatoes fall in, are they acidic are they— Casandra So tomatoes are tricky because you—they're right on the edge of acidic and non-acidic. So if you add an acid to them, like lemon juice or citric acid, you can can them as if they're acidic, but if you don't, you have to put them in a pressure canner. And for a long time, whoever regulates canning shit, said that steam canning was not safe. Margaret Okay. Casandra But recently—I think it was Wisconsin University—some school in Wisconsin did a study and found that it is safe, which is great because I prefer it to waterbath canning, and it's how I learned to can. Margaret And it also, I mean was this, was the test subjects just all 18 of your great grandmother's children, or? Because I think that's a large enough sample size. Casandra I think so too. They also used the wood stove. No, so the difference between water bath canning and steam canning is water bath canning, you're just taking a big ass pot, and you're submerging your jars and water, and that's what creates the heat and the pressure and the vacuum seal. But it's really unwieldly because you're having to, like, deal with a big ass pot of boiling water. So steam canning is creating the same effect, but just with steam, so the amount of water you need is much smaller. So that's how I learned and that's what I prefer. It's very quick. And then pressure canning takes a special tool called a pressure canner. Margaret You can't just put it in a pressure cooker. Casandra No, but you can use your pressure canner for pressure cooking, if that makes sense. Margaret Okay. Casandra But pressure canners have—there are two different types, and don't ask me to explain the difference in detail because I won't be able to—but there's a weighted gauge canner and a dial gauge canner. And I believe what I use is a dial gauge. So it has this special gauge on top that tells you how much pressure you're creating within the canner. Margaret So is the basic idea that all this food goes into a jar, the lid goes on the jar, and then you're trying to create enough pressure and heat to both cook the food and seal it? How does it seal it? Like is it, like, creating like a pressure difference inside and outside? That's like sucking the lid down onto it, or? Casandra Yeah, yeah, that's my understanding. And it gets sciency especially with pressure canning because altitude impacts— Margaret Of course it does. Casandra Impacts the pressure in canning time. But that's why it's—so that's one of the benefits of following—let's talk about this actually, this will be useful. So, what makes a good canning recipe? Because it's important to follow good canning recipes. And they'll include things like how to make sure your food is acidic enough. They'll included chart based on altitude telling you what pressure you need, and also how long to can things. They'll tell you how and whether that changes depending on your jar size. So they'll outline everything like that in the recipe. So it's not, like, an equation you have to figure out every time you can a thing—unless you're changing altitude constantly, which would be, I don't know, adventurous. Margaret Would you say it would be jarring? Casandra Yes. Yes, it would be jarring. Yeah, once you know your altitude, it's very easy. And they're, like, companies like Bell jars put out entire books full of charts and recipes and things like that. Margaret Okay, is there something special about like—like, I've never canned anything, but at various points I've looked at how to do basically everything. And I remember when I was looking at canning and a long time ago, I think I got shy—I think I got scared away by the botulism thing, honestly. And it was like something about, like, if you use the spatula—you use like a rubber spatula when you put the food in the jar, and if you don't do it right then you like murder everyone you know. Casandra Yeah, so there are some basic safety considerations. So maybe let's, like, pretend we're canning something. Margaret Okay. Is it green beans? Casandra Yeah, let's can some green beans and we'll walk through the steps. So. So we're just canning plain green beans, which means that they're not acidic. So we're doing them in a pressure canner. So first you prep your food. So if we're prepping green beans, that means I'm snapping all the ends off. And I'm washing them and I'm, you know, I'm making sure none of them are, like, moldy or anything like that. And then I'm getting a pot going to prep my jars and my lids. The thing about jars is that they're glass. And the thing about glass is that if you put a hot thing into a cold glass thing, the glass thing will shatter, right? Margaret Yeah. Which is why you don't drink coffee out of mason jars. Well, people do, but why? Casandra But then they make the ones with the handles as if you're supposed to, you know? Margaret Yeah, that's a good point. Casandra Yeah, that's sketchy. Anyway, so sterilizing your jars and heating them up is sort of all done in the same step, you just toss everything in a big pot and put water in it, and you boil it for 10 minutes. Margaret Okay, and that's not the pressure canner, that's just a pot of water on the stove. Casandra Yep. And, you know, if you were to read like a canning website or something, they—people have all different methods for heating up and sterilizing their jars. I just think that that's like the quickest and the thing that I do because then they're both warm and sterile. So we're doing green beans. So, let's see, what I'm going to do next is take the jars out of the sterilized water. And I'm going to pack them full of these green beans. So we're putting all of our green beans in a jar, and we're doing something called raw packing, which means that the green beans are raw when I put them in the jar as opposed to cooked. And differrent recipes will tell you, you know what you should be doing. And then I pour warm liquid over them—in this case, it's just water—because if there are air gaps in the jar, that means that there's a chance air will get trapped, which you know, botulism and spoilage and things like that. But it also means there's a chance that the jars won't seal properly. Margaret Okay. Casandra Recipes, use something called headspace. So your recipe will specify how much headspace to leave in a jar. And that means the space between the top of your food and liquid and the top of the jar. And so they've timed their recipe based on the headspace. So if the recipe says 1/2in headspace but I leave, you know, an inch and a half, it probably won't seal because it's not in the canner long enough to like vacuum all have that air out. Does that make sense? Margaret Yeah. And then you murder everyone, you know? Casandra Hopefully they just won't seal and you try again. Botulism comes after the jar has sealed, and that's when things go poorly. Yeah, so anyway, so we've got our beans and our liquid in a jar. We wipe the rims of the jar because that's where the seal happens. So we want to make sure there's nothing like impeding that. Margaret Okay. Oh, like a little piece of dirt or something that would keep it from—or like a green bean stem. Casandra Yes, exactly. For things that are, like, chunkier, that's when your spatula technique comes in because you want to make sure there's there aren't any air pockets. Then you put your lids and your rings on. And then everything's really hot, so you make sure you use gloves and appropriate tools and load everything into your pressure canner with, I don't know, I think it's an inch of water. It depends on your canner. And then you seal it up and you start your canning. Margaret Are those, like, electric systems or they like stovetop, Casandra Stovetop, I've never seen an electric one, but I wouldn't be shocked if that existed. Margaret No I just didn't—I've never seen one of these things, so I struggle to visualize it. Okay, so it's in the pressure canner and we start, and then you leave it for some length of time that is specified in the recipe? Casandra Yep, yep. And, you know, different canners come with specific instructions to make sure that your weight is correct and your pressure is correct and things like that. So I won't, like, try to detail that out because it depends on the tool you're using. But assuming your weight and your pressure are correct, then you just set your timer once it's up to pressure and leave it in. Margaret Okay. Is this, like, are they usually like around an hour, or is this like three days? Or what's— Casandra It depends on the food and how acidic it is. So something like meat takes, let's see, like the the bone broth recipe I use—the canning recipe—takes like an hour and a half in the pressure. But something like tomato sauce takes 15 minutes. Margaret Oh, because it's so acidic? Casandra Yep. Margaret Okay. Cool. Casandra You know, that means that, like, on tomato day, I can get through a bunch of batches but on broth canning day I can't, so. Margaret Yeah. What about tomato bone broth canning? Nevermind. Okay. Casandra The lesson is not to—not to combine recipes. Margaret See, I think that this is, like—you know, I've never been like a baker. I've technically baked things, but I'm not very good at following directions specifically. My mom isn't any good at this either. I hope my mom isn't—I have no idea if my mom's listening to the podcast. You know, it's like, I'll start a recipe and then somewhere along the way, maybe halfway, three quarters of the way through, I'm just going to do something different. I don't know why. And so I've always been a terrible baker. So maybe canning isn't the food preservation method that I'm specifically going to get into. Casandra I'm in the same way though. Margaret Okay. Okay. Casandra And here's the thing. So like, with—there are so many fancy canning recipes. Like bourbon peach preserves, and—you know, like, people get ridiculously fancy. And those are never the recipes I use because I would be tempted to experiment. So when I—personally when I'm canning, I'm just canning, like, the most basic ingredients so that—like plain, just in water, I don't even use salt. So when it's time for me to cook later in the year, I can experiment because I haven't, you know, I haven't, like, made all of my beans into different like fancy bean recipes already. They're just plain beans. I don't know if that makes sense, but... Margaret No, no, no, that makes sense. Okay, I think you've sold me on canning—this is—I mean, clearly our job is to sell me on each of these things, one after the other. Okay, so canning is good for something that you're going to cycle through at home. And so that's something that you grow or get access to at one time of year, so you can have access to it at another time of year. And you said you can also, like, can soups—is like the next level up of like the classic bachelor thing where you make a whole bunch of soup on Sunday and put it in the freezer and then just, like, eat that soup all week. Casandra I mean, I do that. So I—soup is why I can, because my kid loves soup and that's just like what we eat during the winter. So I'll get off work and forget to have planned anything. So I'll just open a jar of broth and a jar of stew meat and a jar of potato—you know, I just throw it all into a pot. But that's like seven quarts of food into a single pot, so I think I'm doing both. Margaret Okay. Casandra So we have soup for a week, but it's from pre-canned food. Margaret There's—I really wish I was on my puns and jokes better today. But somewhere there's a soup for our family joke. Casandra I'm sure there is. Margaret Hopefully someone will just tell it to me later on Twitter in a way that is either very charming or very annoying. Casandra You'll have to send it to me. Margaret Okay, so that kind of covers canning. Now everyone who's listened is capable of making up their own recipes and so let's move on from there to—what's next? What do you like the most after canning? Casandra Drying. Margaret Drying. Okay. Casandra What do you want to know about drying, Margaret? Margaret Well, I mean, okay, so like, I feel like there's two parts to it. And maybe I'm totally wrong about this, but there's both the, like, drying of the food and then the storing of the dried food. Does that seem like? Casandra And then the preparing of the dried food. Margaret Oh, yeah, no cooking is totally beyond anything. Casandra It's not like a can where you can just open it and heat it up. Margaret Yeah, you're right. Yeah, I mean, it's like—oh, so that means I should probably just make canned beans. I've always felt like a terrible prepper because I'm, like, I have all these like dried beans. Then I'm like, I hate soaking beans. I definitely just eat canned beans. Casandra See, that's why I do both. So I get my, like, 50 pound bags of black beans, right? And I keep them in five gallon buckets. But then I rotate through them. So I will can large batches of them. So I'm only having to think about soaking them once, right? And then the cans and then I buy more dry beans to replace the ones I used, and then I have cans. Does that make sense? Margaret Yeah. So you can soaked beans, not dried beans, right? Casandra Yeah, well, they're dried and then you soak them so—and it's actually, going through the soaking process and then pressure cooking, essentially, makes them more digestible. So, I don't know. It's my favorite. Margaret Okay. Yeah. Cuz like, it's like, one of the reasons I've given—it's really, I mean, people have probably noticed that I haven't done a lot of episodes about food. And it's not because I, like, think that like this other stuff is cooler. It's because, like, food growing, preservation, and preparation, like, intimidate the hell out of me. And, you know, I'm convinced that I can't grow anything because—I said this in like one of the last episodes—because I tried to plant a pine tree when I was a kid and I failed or whatever, you know. And I'm really excited to get to talk about this, basically, even though it's very embarrassing that I'm, like, in my mind I'm like, oh, yeah, when you soak beans overnight they always—you soak them forever and they always end up still just a little bit, a little bit crunchy. Casandra Because you still have to cook them. Margaret Well, yeah. But—ah, and then the pressure cooker being the way to—okay. Casandra But we were talking about drying food. Margaret Yes. Right. Okay, so yeah, so okay. So there's three different parts to it, there's the drying of the food, the storing of the dried food, and the the preparation of the dried food. Let's not too much get into the preparation of the dried food today. But let's talk about the, like, the drying and the storing. And I'm really sad about this storing because it's the only thing that I've, like, done any of at all and done some research about. So. Casandra You probably know much more than me about the storage, but— Margaret Only in that I took a lot of notes like last week. Casandra Oh Good! Margaret But okay, how do you dry food? Casandra Um, so I use just a really cheap food dehydrator, like the cheapest one I could find on Amazon. There are really fancy dehydrators you can get. You don't have to buy a dehydrator at all, you can just, you know, set things out on trays and rotate them and, like, put a fan near them so there's airflow. Margaret When you say set things out, you mean like in the sun? Casandra Um, I guess if you want it sun dried, but I—in general, if I'm preserving food, I try to keep it out of sunlight. Margaret Okay, that makes sense. Casandra That's maybe—we didn't talk about canning and how long things are shelf stable, but generally, if food is exposed to sunlight, it affects its shelf stability. So. Margaret Okay. Casandra Um, but yeah, airflow is the—temperature and airflow are the major factors for drying food. So, especially if something's very juicy, you want it to be lower temperature with lots of airflow because if the outside of it dries before the inside, it's bad news. I guess it can cause mold for whatever's on the inside if it doesn't fully dry, but if it does fully dry, it means that like, say you're drying cranberries or something, they're rockhard instead of that, like, nice, tender, dryness. I can speak. So yeah, most of hydrators will come with like settings for different types of food. And you can look those up online as well. Like which foods need more heat, which foods want less heat. Margaret How much does humidity affect this? Like I—where I live it's basically I live inside a cloud. All of the South is just a cloud for all of the summer and so, like, I can't even dry clothes on the line unless they're in the direct sunlight. So I assume I would have to use—I would have to use one of these, like, what are they, electric? The ones that you're talking about? Casandra Yeah, I imagine so. I live in a not humid place. So I haven't had to think about that. Also storage, I imagine that you probably have more trouble with food storage. Margaret I do. Casandra Yeah. But, you know, then there are things that apparently great if you have a higher humidity, like—what I'm sure you're super interested in—salt curing meat is, apparently a higher humidity is better so— Margaret Oh, really? Casandra There's that. Margaret I wonder what I can salt cure. Casandra Right? Margaret Just slabs of seitan. It sounds terrible. Okay. Casandra The things that that I mostly dry are nuts and seeds because I grow a lot of sunflowers and also I live in the Pacific Northwest. So it's, like, filbert and walnut territory, acorn territory. Margaret Do you have to prepare—the only one of these things I know anything about is acorns. And I know that you have to do a lot of work to get the tannins out of acorns. You do that before you drive them in this case? Casandra You know, I've actually heard—and I'm planning to try this this year—but I've heard that it's actually quicker to get the tannins out if you dry them first because then, when you introduce water to flush the tannins out, it can, like, fully saturate the nut meat. Margaret Okay. Casandra Does that make sense? So you're getting rid of all the moisture first, and then when you introduce fresh water to the nuts, it can penetrate into the like flesh. Margaret Okay. Because yeah, it takes forever to flush acorns. Casandra It does. If you—I mean, you have a stream, so that would be much, much less time intensive. For folks who don't know, acorns are delicious, but only if they're not full of tannins. Margaret Which is like, what, a natural preservative or something that's in them that, in order to human edible, you have to get rid of. Casandra Yeah, I mean, there are tannins and lots of food. It's the thing that makes sour food sour or like astringent food astringent, but, you know, the amount that's in the average acorn can give you a tummy ache. Margaret Okay, so is this, like, is this one of the ways that you would—because I assume basically all the nuts I eat in my life are, like, dried nuts, right? Because I'm not going around eating fresh nuts. So this is like one of the main ways, if you wanted to make the nuts that you grow taste like the nuts people are used to eating, you would dry them first in this way, right? Casandra Like acorns or just? Margaret Oh sorry. I was going back to like, you know, the other nuts? Casandra Yeah, yeah. Margaret Cashews. I don't know. You didn't say cashews, I was just thinking about cashews. Because I like cashews. Casandra I think cashews are actually way different. Have you seen a cashew plant? Margaret All of the nuts look really weird in the wild. I struggle to understand them. This is the most embarrassing episode I'll ever put out. It's just like, I'm this crazy person who lives in the woods. And I don't know anything about plants. Casandra Because cashew is part of a fruit, right? It's not, like, in a hard shell like a walnut. Anyway. Let's not talk about cashews. Margaret Let's not talk about cashews. I'll pretend like I know what filberts are and talk about them. Casandra A filter is just—I think it's actually a different species than a hazelnut, but it's what we call hazelnuts here. Margaret Okay, cool. Casandra So like filberts and walnuts, things that have a hard shell that you crack the shell open, and then—you can eat it fresh. It's delicious, fresh. But if you want to store it, you just dry it. Margaret Okay. Casandra And some nuts you dry in the shell like walnuts, but some you don't have to. Margaret Okay. And so drying is like a little bit simpler. It's like— Casandra Yeah. Margaret If you're drying walnuts, you look at the article that says "this is how you dry walnuts," and you put them in your dryer and you dry them. Casandra I mean, I don't even put nuts in a dryer, because they're already so dry. Margaret You just leave them out. Casandra Yeah, I just—like, I put a blanket on the floor in front of my fireplace in the winter and just have a, like, mound of nuts that I— Margaret Cool. Casandra Like, rotate. So, but if you're doing something that's, like, quicker to spoil, I guess, like fruit or vegetables, than a dehydrator might be the solution for you. Margaret Okay, how long—like, what are some of the advantages of drying food? I mean, obviously, like, certain foods, like nuts and things, like that's like almost, like, the way that you you store them, right? But it's like, I don't know a ton about, like, dried fruits—I suppose I know fruits a bit—but like dried vegetables, and, you know, is this, uh, like, how long do they last? Like, what is good about this method? Casandra I think it's good because it's smaller so it's easier to store, right? It's also lighter. So that goes back to our conversation about, you know, preparing to be on the move as opposed to being stationary. For things that are snackable it's nice to have snacks, so like dried fruits, dried seeds, things like that. Um, I—there are a few vegetables that I routinely dry because I routinely use them. Garlic is one. I guess alliums. Can we call the allium family of vegetable? Garlic and onions are two of them because I don't really can them. You could ferment them, especially fermented garlic is really popular, I just don't do it. Um, but, like, the number of times I've gone to make soup in the winter and not had garlic or onions is embarrassing. But if I have them dried, I can just toss in a handful and it's delicious. Margaret Okay, but like, so if you dry—how long does dried fruit last? How long do dried vegetables last? Like, is it, like, good enough to last you—kike most of these food preservation methods are sort of, like, meant to kind of get you until—set you up so that the next time—until the next harvest of the same thing. Is that kind of the general idea, like, so that you have this thing that lasts, like, hopefully almost a year, or? Casandra Oh, they can last—I mean, I have like dried onions, dried plums in my pantry that have been there for two years and are perfectly good. The thing about, like, everything other than canning, is that if something goes bad, you can see it or smell it. So it's good until it, you know, it's good until you can see or smell that it isn't good anymore. And that depends on, you know, how you've stored it. Do you put—is it in direct sunlight? Is it totally dry? Is it in a hot place? A cool place? Things like that. But it lasts a long time. That's a really vague answer. I think you were looking for something more specific. Margaret I mean, it's fine. We don't have to have, like, a chart—an audio chart of, like, you know, column A, the fruit, column B, how long it lasts with each different method. Okay, that's how you would organize the data anyway. Casandra It seems like there should be more to it, right? Like, there should be more to talk about with dried food. But it's so simple. You just— Margaret Yeah. Casandra But storage you wanted to talk about and I feel like you probably know more about storage can I do. Margaret Well, only because, like, I came into this with this "I don't know how to make food" thing, right? And, you know, I just remember a couple years ago a food scientist friend of mine was like—this was maybe like four or five years ago—was like, hey, I'm not saying it's gonna happen, but the supply chain on food is looking a little bit precarious this year, or whatever. So I was like, okay, I'm gonna just start having some, like, five gallon buckets of like beans and rice around. And that was probably what started me on the journey that you're all along for with me today. And so I just would go and buy, you know, basically prepper food, right? Ideally, the ones with like the least markup or whatever, but just, you know, five gallon buckets or huge cans of stuff that's like freeze dried or whatever and it's like meant to last 30 to 50 years on a shelf. And so I was doing that. And—but then I realized as I started to kind of, like, scale this, and more people are asking me for my recommendation. And I don't want to just be like, oh, go to Amazon, because that's the main place to buy Augason Farm stuff, you know—ans go for this company I don't know anything about. And instead realized, was like, well, there has to be a way to just, like, put rice in a five gallon bucket. It's like not quite as easy as that. You can do that and that'll last for a fairly long time, again, depending on your conditions, especially humidity and sunlight, as you mentioned, and oxygen is actually one of the biggest ways that, like, long shelf life foods go bad. And so the thing I've been researching, and I'll probably make a YouTube video about in the next week or so, is how to store dried goods for like long term storage, which is less the like—I feel like, in my head, there's like two tiers of food storage. And there's the more important one, which is what you're talking about and the, like, the things that you can cycle through and to get you through any given interruption. And then there's the sort of deep storage stuff where, I don't know, I don't see a reason for most people not to have, like, a month or two of food sitting in five gallon buckets in their basement, you know, that just sit there and you can pass them on to your kids. And—who will be like, really? Why are you giving this to me? But—actually, that's very optimistic to think that they won't immediately understand the need for such things. Casandra Right. Margaret And I like to imagine that will be around for 30 to 50 years from now. That seems optimistic, but I like it. So long term food storage, you can make beans and rice and many other things last 30-50 years. And the main way going at the moment—there's a lot of different ways to do it—but basically it's like the main way that people are doing right now and in prepper world, and it's mostly, I think pioneered by the Mormons. A lot of the information you can get about this—and if you live in Utah, apparently there're these stores will they'll just sell you really cheap beans and rice, and some of them are open to people who aren't in the church. But you basically, you put them into mylar bags, which are plastic bags with like an aluminum layer—which isn't technically the definition of mylar but, like, when you say mylar bag, it's what you mean—and you heat seal the bags. You put in the dried food, and then you put in oxygen absorbers. I always thought you put in desiccant because I think that humidity all of the time. The instruments that I built last year, some of them aren't even playable right now because the warping because the stupid humidity. I don't understand how a mountain dulcimer was invented in Appalachia and has such a thin soundboard. Anyway. So, but you don't put in desiccants necessarily—actually, in general, you don't. It actually seems to be contraindicated. But instead you put in oxygen absorbers that are sized to the size of bag, and you got to do it kind of quick, because obviously when you open up the oxygen absorber starts absorbing oxygen. And what it is is like little iron fillings that are absorbing that are oxidizing and making rust, I think, and they're in little sealed packets that air can go in, but rust pellets can't come out. You drop it in, you heat seal the bag, you can either get like a little flash sealer for like 25 bucks, or you can use a household iron, or you can use a hair—you know, it's like, I have a feeling that people making these things don't actually do this because I've seen people say straightening iron or curling iron. But um, you can seal it with heat. And then it is sealed. And then that doesn't keep like animals and stuff out, so then you put it in a bucket. So really, long story short, you take a mylar bag, at least five mil thick—mil is not millimeter, it's, I don't know, .001 or something, I don't remember. Millionth of an inch or 1,000th of an inch or something. You put in the oxygen absorber, you heat seal it, you put it in the bucket, and you're good. And it seems kind of simple. And it's a lot cheaper per five gallon bucket of beans and rice then going and getting the pre made stuff. Casandra Yeah. Margaret But being able to do it with stuff that you dry yourself—again, like, different things are gonna last different lengths of time. And oh, and you can only do this with stuff that's, like, less than 10% water content. You know, it has to be like way more dried. So you can't just like put in your, like, dried fruit and stuff. It's like almost all like rice and beans and oats and other things. And then there's like weird stuff where like brown rice is actually harder to preserve than white rice because brown rice has, like—which is much better, of course, in general—has more stuff, like more oils in it that can go bad. That's what I've learned, but you should correct me if that's what you're about to do. Casandra No, no, I was just gonna say I've heard of people—or I've seen something called dry canning. I haven't actually tried it. But it's something similar, except you're using jars and you're using an oven to, yeah, create a seal—a hot seal on the jars. And it's supposed to make dried food last longer. I've never personally understood the purpose of things like that just because I rotate. So it's just like a part of my life and routine. But yeah. Margaret Just having some deep storage, you know, like—but okay, this actually makes me—why are mason jars clear? Because isn't sunlight the enemy of, like, all food preservation? Casandra Yeah, I guess so I honestly—I have no idea. They make fancy, like, tinted jars, but they're much more expensive. I imagine it's just because it's more expensive to make tinted glass. But like traditionally you're not keeping your jars on a shelf in direct sunlight. You're keeping them, like, in your basement or your root cellar or something like that. Margaret Okay, so we've been talking almost an hour, and obviously there's still several methods of food preservation left, but maybe we won't go into the details about any of the other ones—unless, is, like, is there like one more that you want to like quick like shout out? Like hey, look how great salting is, or pickling, or, I don't know. Casandra Yeah. I mean, fermenting and pickling is amazing. And that's, like, an episode in and of itself. And I think that it's really like trendy right now, so probably accessible for people to find information on. And then salt preserving and sugar—I can't eat sugar, so I don't do sugar preserving. But those two methods are surprisingly simple. And I'm just beginning to experiment with salt preserving, but I love it. So, I dunno. Check it out. Margaret Is it just like you take the thing and you pack it in salt and then you're like, it's good. Casandra Kinda, yeah. Kinda, yeah. Margaret That's cool. Casandra I mean, there's more to it than that, but basically. Margaret Okay, well, I don't know. You've sold me on far more food preservation instead of just looking at it from this, like—you know, as much as I want to like try and sell you on deep storage, I think that that's like the far and away least useful aspect and like the one that ties most into, like, the bunker mentality that I supposedly shit talk all the time. You know, and so this, like, this—these methods of cycling through appeal quite a bit to me. Is there any—are there any like last thoughts on food preservation or anything else about any of this that you want to you want to bring up? Casandra Just that once you start digging into it, you'll probably be shocked by how many things you can can from, you know, butter to water. So. Margaret Wait, really? Casandra To whole chickens. So it's pretty flexible and pretty fun once you get the basic down. Canned water. Margaret I'm laughing about the canned chicken because I'm imagining, like, the chicken like coming out and running away when you opening up the can 15 years later. Alright, well, thanks so much for coming on the podcast. And also, you know, thanks for helping make the show accessible. And, I don't know, I really appreciate that, and I appreciate all the work that you've done with that. Casandra You're welcome. I'm dreading transcribing this, but I will do it. So. Margaret I appreciate it. Thank you so much for listening. I hope you got out of this as much as I did. I didn't know anything. I mean, well I didn't know anything compared to what I now know. And I'm excited to eat green beans, I mean, prepare green beans. No, I'm mostly just excited to eat green beans. I really like green beans. I'm really glad that was the example food we used. If you liked this episode or this podcast, you should tell people about it and tell people about it on the internet. Well, tell about it in real life. But if you tell people about it on the internet, all the like weird algorithms will like make other people know about it if you like, and comment, and subscribe, and do all the stuff. And you can also support me directly on Patreon. My Patreon is patreon.com/margaretkilljoy. And there's a bunch of like zines and other things up there. And they're behind a paywall, but if you live off of less money than we make off of the Patreon, then you should just message us and—or me, I guess, on any social media platform, and I will give you access to all the content for free because the main point is to put out content and I really just appreciate everyone's support helps me do that. And in particular, I want to thank Sean and Hugh and Dana, Chelsea, Eleanor, Mike, Starro, Cat J, the Compound, Shane, Christopher, Sam, Natalie, Willow, Kirk, Hoss the dog, and Nora. And also I would be remiss not to tell you that I have a book available for pre-order. AK Press is republishing a new edition of my book, A Country of Ghosts, which is an anarchist utopian book. And if you're listening to this podcast, you probably have like a vague idea of what I'm talking about when I talk about anarchy like that. But if you don't, or if you do, you might like this book, A Country of Ghosts. And if you hate the government and capitalism, you might like it. And if you hate the government but like capitalism, or if you like capitalism but hate the government, then I would challenge you to read this book anyway, because you might learn that both of those are very interrelated things and you're kind of only doing it halfway and you have to destroy the Ring of Power and it must be—don't be a Boromir. You should throw the Ring of Power into the—into the fires of Mount Doom. Anyway, you should tell me about the fun foods that you all prepare, because I will be jealous. Or I'll start canning my own foods and I'll talk to you all soon. Find out more at https://live-like-the-world-is-dying.pinecast.co

Cartridge Command
Episode 247: Columns

Cartridge Command

Play Episode Listen Later Sep 27, 2021 29:33


Is this Sega's answer to Tetris? Kinda; it's complicated! This week we play Columns for the Sega Genesis/Megadrive!

D&D, Kinda
D&D, Kinda: Revelation - Episode 48

D&D, Kinda

Play Episode Listen Later Sep 23, 2021 59:02


The remaining party members are left with a tough choice as the confront an old friend for information. A familiar place falls to the hands of an enemy.Don't forget to subscribe and leave a review!Looking for some exclusive D&D, Kinda merch? Check out our MERCH STORE!Exclusive content & merch available on our PATREON.HIT US UP ON SOCIAL MEDIA!FACEBOOK - INSTAGRAM - TWITTER - WEBSITE D&D, Kinda is brought to you by Thirteen Palm Trees Podcast Productions.D&D, Kinda is proudly brought to you in part by Elderwood Academy & SkullSplitter Dice!

Kinda Cute
Kinda Cute- Ep. 105- A Special Guest Talks Harry Styles and Britney's Engagement

Kinda Cute

Play Episode Listen Later Sep 23, 2021 46:37


Kinda Cute is a podcast about The Cut by New York Magazine and niche pop culture/internet culture.  On this week's ep: *My girl Elena and I recap the Harry Styles Love on Tour Concert, our Philly trip, and comment on some Met Gala/VMAs parties covered by The Cut. It's a different type of ep this week but we hope you enjoy!

Comic Talk Today
COMIC TALK TODAY COMIC TALK HEADLINES FOR SEPTEMBER, 22nd 2021 | FREE NETFLIX... kinda...

Comic Talk Today

Play Episode Listen Later Sep 22, 2021 64:10


It's time for the Comic Talk Headlines with Generally Nerdy! Quantum Leap coming back? Lost Boys becomes a movie instead of a TV series. Batman the Red Death coming to a movie screen near you?All that and MORE!! Catch up on all the nerdy headlines in TV and Movies, Wednesdays and Saturdays. Plus, don't forget to subscribe for more fresh content.      TV/StreamingFollow-ups/CorrectionsQuantum Leap - Scott Bacula has brought up AGAIN that there is active conversations around a reboot of the award winning series.TrailersHit-Monkey - https://youtu.be/xAITKKBJBxM First season comes to Hulu on Nov 17thNetflixFREE OPTION! Well… kinda. Kenya will be the first country that gets the option of a free Netflix.EmmysCongrats to Mando on winning 7 of 24 nominations. https://www.starwars.com/news/the-mandalorian-season-2-emmy-awards MoviesFollow-ups/CorrectionsLost Boys - The CW series is dead in the water. Now it is going to be a movie. Jonathan Entwistle (upcoming Power Rangers Movie) will direct and Randy McKinnon (Static Shock) will write the movie. https://deadline.com/2021/09/the-lost-boys-movie-warner-bros-noah-jupe-1234838991/ Rumor MillSpider-Man/VenomA bunch of reported evidence is teasing a crossover multiverse event.Tom Hardy wearing a Spider-Man NWH cast and crew hat images pulledThe end credits scene for LTBC reportedly shows not just the Mysterio video from the end of the last Spider-Man movie, BUT also has a multiverse tease with new actors.Venom 3 gearing up for the Spider-Man/Venom face-to-face.Batman: Red DeathWill we see the Red Death in Flashpoint? Andy Muschietti seems to be teasing that…Harry PotterNow saying there is an animated series in the works for HBO Max.Nintendo SwitchN64 style controller headed to the console?You can support this show by visiting our merch store, or by leaving us an Apple Podcasts review.

Nerdy Legion Podcast Network
COMIC TALK TODAY: COMIC TALK TODAY COMIC TALK HEADLINES FOR SEPTEMBER, 22ND 2021 | FREE NETFLIX... KINDA...

Nerdy Legion Podcast Network

Play Episode Listen Later Sep 22, 2021 64:10


It's time for the Comic Talk Headlines with Generally Nerdy! Quantum Leap coming back? Lost Boys becomes a movie instead of a TV series. Batman the Red Death coming to a movie screen near you?All that and MORE!! Catch up on all the nerdy headlines in TV and Movies, Wednesdays and Saturdays. Plus, don't forget to subscribe for more fresh content.      TV/StreamingFollow-ups/CorrectionsQuantum Leap - Scott Bacula has brought up AGAIN that there is active conversations around a reboot of the award winning series.TrailersHit-Monkey - https://youtu.be/xAITKKBJBxM First season comes to Hulu on Nov 17thNetflixFREE OPTION! Well… kinda. Kenya will be the first country that gets the option of a free Netflix.EmmysCongrats to Mando on winning 7 of 24 nominations. https://www.starwars.com/news/the-mandalorian-season-2-emmy-awards MoviesFollow-ups/CorrectionsLost Boys - The CW series is dead in the water. Now it is going to be a movie. Jonathan Entwistle (upcoming Power Rangers Movie) will direct and Randy McKinnon (Static Shock) will write the movie. https://deadline.com/2021/09/the-lost-boys-movie-warner-bros-noah-jupe-1234838991/ Rumor MillSpider-Man/VenomA bunch of reported evidence is teasing a crossover multiverse event.Tom Hardy wearing a Spider-Man NWH cast and crew hat images pulledThe end credits scene for LTBC reportedly shows not just the Mysterio video from the end of the last Spider-Man movie, BUT also has a multiverse tease with new actors.Venom 3 gearing up for the Spider-Man/Venom face-to-face.Batman: Red DeathWill we see the Red Death in Flashpoint? Andy Muschietti seems to be teasing that…Harry PotterNow saying there is an animated series in the works for HBO Max.Nintendo SwitchN64 style controller headed to the console?You can support this show by visiting our merch store, or by leaving us an Apple Podcasts review.

Weebs & Weights
Ep 87 - Oop, our backs are kinda broken

Weebs & Weights

Play Episode Listen Later Sep 22, 2021 44:40


Live action Netflix adaptations are coming... again.. Will they be good or ehhh?! Spooky season is coming, training has been crazy, life is like balancing on a toothpick and its great! Enjoy :]

Amazin' Avenue: for New York Mets fans
From Complex To Queens, Episode 134: Put 2021 in the books (kinda)

Amazin' Avenue: for New York Mets fans

Play Episode Listen Later Sep 21, 2021 17:45


Welcome to From Complex to Queens, the Amazin' Avenue podcast focusing on the Mets' minor league system. We knew this moment would come eventually. It always does. The 2021 minor league season has come to a conclusion, for the most part. The Syracuse Mets season will continue, but 2021 is over for the Binghamton Rumble Ponies, Brooklyn Cyclones, St. Lucie Mets, and FCL Mets. As always, you can listen or subscribe to the podcast through Apple Podcasts, where we encourage you to leave a review if you enjoy the show. It really helps! And you can find us on the Stitcher app, Spotify, or listen wherever you get podcasts. Got questions? Comments? Concerns? You can email the show at fromcomplextoqueens at gmail dot com, and follow us on Twitter: Steve (@stevesypa), Lukas (@lvlahos343), (@KenLavin91), and Thomas (@sadmetsszn). And don't forget to follow Amazin' Avenue on Facebook, Twitter, and Instagram. Until next week, #lovethemets #lovethemets! Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'll Have A Double Podcast
Episode 88 - "Relationship Purgatory"

I'll Have A Double Podcast

Play Episode Listen Later Sep 21, 2021 45:24


Are you single? Still together? Kinda still together but not really? Sounds like you are in relationship purgatory my friend. How do you get out? Why would you stay in it? The guys tackle this issue head on. They get down and dirty with their own purgatory stories.

Fuel Her Awesome: Food Freedom, Body Love, Intuitive Eating & Nutrition Coaching
43 || Feeling kinda crappy? I was too! Health Inventory, Boundary Basics, and How I Recalibrated My Actions To My Values

Fuel Her Awesome: Food Freedom, Body Love, Intuitive Eating & Nutrition Coaching

Play Episode Listen Later Sep 20, 2021 19:59


I'm gettin' a little personal this week... and diving into how I've recently fallen into habits that weren't supporting my goals (and more importantly my values) and what I did to get myself back on track! I have been grinding so hard during the week that I felt like I needed to indulge and do all the "bad" things on the weekend, which lead me to the all-or-nothing waffling. Mix this with the weight of what is going on in the world now a days and I quickly found myself living in a state of physical (and emotional) exhaustion.  Staying here isn't an option! Today's episode will help you realign your actions with your values.  I dive into taking inventory of your health: What are you eating? Are you moving in a way that is enjoyable and sustainable? And are you making sleep a priority? Secondly, we are talking all about boundaries…EEEK!!!! Boundary setting is important to make space for new health habits – take a look at what is on your task list and see if it all aligns with your values. I bet there are a few things you can say "no" to in order to make more time for your top 5 values. If you need more help from the boundary babe I reference in the show, my business coach is the best in the biz! Find all info on Staff Gass on her website. And remember, you don't have to do this alone! Shoot me a message @jessbrownrd or jessbrownrd@gmail.com and we can work through this together! Cheers and happy eating! Jess   PS- ASK ME ANYTHING! Send me a question here and I will answer it live on the show!   

Bitch Slap  ...The Accelerated Path to Peace!
You can take extremely messy action and still be effective.

Bitch Slap ...The Accelerated Path to Peace!

Play Episode Listen Later Sep 20, 2021 12:47


Continued progress!  I am finding my voice as I speak on somebody's summit and a podcast.  The pressure valve is released as I get the first email out to my new list. Administrative: (See episode transcript below)Check out the Tools For A Good Life Summit here: Virtually and FOR FREE https://bit.ly/ToolsForAGoodLifeSummitStart podcasting!  These are the best mobile mic's for IOS and Android phones.  You can literally take them anywhere on the fly.Get the Shure MV88 mobile mic for IOS,  https://amzn.to/3z2NrIJGet the Shure MV88+ for  mobile mic for Android  https://amzn.to/3ly8SNjGet A Course In Miracles Here! https://amzn.to/3hoE7sAAccess my “Insiders Guide to Finding Peace” here: https://belove.media/peaceSee more resources at https://belove.media/resourcesEmail me: contact@belove.mediaFor social Media:      https://www.instagram.com/mrmischaz/https://www.facebook.com/MischaZvegintzovSubscribe and share to help spread the love for a better world!As an Amazon Associate I earn from qualifying purchases.Transcript: Mischa Z: 00:02 I am going camping and, um, a few days and it hit me. Oh, no, I've got to have pod cast episodes teed up and ready for Friday. So I got to have my, I have to have my interview published for, for Friday, Saturday, Sunday, and Monday, I've got to publish four episodes, have them ready, batch publishing. I'm not sure quite what the term is after publishing 287 episodes. That's how many episodes I've published. There'll be 300 by the time you hear this, which is pretty awesome, but I am going camping to step away from it all for three days up in Mammoth, we'll be doing 10 miles a day. So we'll probably clock 20 to 30 miles in three days. So that'll be super fun. Mammoth, Mammoth lakes, June lakes up in, um, by, uh, where is that in California? Kinda, um, past Whitney and all that.Mischa Z: 01:22 So very excited to get away and do all that. Um, I was on a couple of things I wanted to discuss. I'm trying to get in the habit of say what you're going to say. Say it then say what you've said. So where was I? Oh my gosh, I already lost track. Can't even tell you what I was going to say. So I could say it and then tell you what I said, um, has tremendous insecurities about my podcast. And I was just doing a little journaling, a little prayer, you know, writing and such, and the thought came, don't worry about your podcast. Keep at it, just keep at it. I've been thinking a lot about finding my voice. People talk about they have found their voice or they're finding their voice or, or Russell Brunson is like just publish every day and soon enough you'll find your voice.Mischa Z: 02:29 And I'm thinking, what the heck does that even mean? Find your voice because I definitely don't know if I'm any closer to finding my voice. However, I believe I got a glimmer, a glimpse of finding my voice today. So I was interviewed for a summit, the forgiveness zone subnet, I think it was called the forgiveness, something summit, forgiveness, something summit. Um, and I felt like ego ugly. I did good. Like the Connie who interviewed me was, was excited. I felt like, like she, she felt like whatever she was looking for, I was able to provide. Good insights, good content, good conversation, good content for her summit listeners. And so I worked hard on telling some stories, having specific, actionable, you know, a framework to work with some, some tactics strategy and then a tactic. And then, um, you know, also try and reference, you know, where I learned some things, so who I learned things from.Mischa Z: 03:52 So I think that I was getting a glimpse of finding my voice appropriate stories at the appropriate times. And then I was on this podcast today. I got interviewed for somebody's podcast, Shereen Wilson's inner mind podcast, and Shareen's super cool NLP, um, hypnotherapy. Um, she's good about, uh, nutrition, but definitely in her mind stuff. And she was very excited about the conversation that we had after it, and very much enjoyed the stories that I told. And I tried to tell stories. I was like, all right, tell some stories to highlight your point. You know, um, I guess as Russell Brunson would say how you've learned it and earned it and you, no, I definitely felt like I had this moment of, I think I'm finding my voice was so fleeting, whatever that thought was or idea was, has since slipped away, but that's all right.Mischa Z: 05:13 The habit for a moment was super cool. And I think sort of what finding your voices perhaps is being able to be meaningful in my conversation, be useful of service, helpful, you know, like getting a little bit closer to what is my niche. Um, but as I've said, many times on this podcast, I have been in recovery for decades three and a half decades. And it started for me when I was very young. You know, recovery took hold for me when I was 17 years and nine months old. And it's been, you know, sobriety ever since lots of been very active in recovery in 12 steps.Mischa Z: 06:02 And what was really cool as I've made a commitment to try to bring that, those stories that lens of my life, two audiences that normally wouldn't get to hear it, I guess, is how I would say it. So it was fun to tell a stories that I might normally tell in a different environment, in a new environment to a new audience. And it felt like the path was really good. And so that was really empowering, I suppose, is the word I would say, or again, a moment of, oh, maybe I am finding my voice to have somebody to have those stories resonate, the poignant, carry a message, carry learning for somebody where I was able to teach and give somebody insights outside of the normal environment that I would present those stories to was very cool. So very excited about that.Mischa Z: 07:24 Um, that was one thing I wanted to talk about there. I'm not doing a good job of what I was going to talk about what I talked about and then you get it. So another really cool thing I've been meaning to, you know, I just was able to let go of a lot of expectations and a lot of, um, need to be done or need to have this done. Or I was feeling a lot of pressure coming out of the summit of needing to have email sequences done. And that's really funny, man. I I've been wanting to get this email out to the summit audience about, Hey, it was recommended to me that the first email you can send that should be easy as, Hey, I've got this podcast, listen, check it out, follow subscribe. Well, it took me 10 days to get that email out.Mischa Z: 08:33 I finally, well, I've got it prepped. It's ready to go. And now I just, my who and active campaign need to cooperate with me so it can go out, but effectively it's written and teed up in the sequence, but I woke up this morning convicted. I just knew in my heart, you're getting this done day today. Just get it done, get it teed up, get it ready. And um, I guess I want to, what I'm going to say in that regard is I knew that it was going to get done, that it was okay. That it's all right. That it took 10 days instead of one day. Um, what else? Just this pressure it's like this pressure valve was released. It was just like, it's all okay. Like you're where, you're where you're supposed to be. You're learning what you need to learn and you are where you are and you can, yeah, you can take extremely messy, messy action and still be, I dunno if productive is the right word, but carry a message effective.Mischa Z: 09:53 There we go. Still be effective. So just internalizing that at least in the moment feels really, really good. Um, so there you have it. I talked about, um, camping, so excited, kind of have these E uh, episodes teed up and ready to go. Um, I feel like at least I've had glimmers of finding my voice glimpses of finding my voice via speaking on a summit and somebody else's podcast. So that's kind of fun. And uh, yeah, I got that last. I got my email, my email to the summit audience finally is done the first one. It took me 10 days versus one. Anyhow, hopefully the next email will take a day. Peace out, everybody enjoy the ride.

Dirty Work Wednesday
DWW: The Revenge On Cheaters Sign

Dirty Work Wednesday

Play Episode Listen Later Sep 17, 2021 5:43


What does it sound like when we expose a cheater on the air AND on Facebook LIVE at the same time!?? Kinda like this... See omnystudio.com/listener for privacy information.

DawgCast Podcast
DawgCast #591

DawgCast Podcast

Play Episode Listen Later Sep 17, 2021 34:24


Busy show. Kinda rambly. Is that a word? Anyway, we talk USC game and I say the wrong kickoff time about a dozen times. It's at 7pm btw. We talk PrizePicks, Mean Machines and USC's terrible offensive line. 

Next Stop Everywhere: The Doctor Who Podcast

Charles Skaggs & Jesse Jackson are joined by special guest companion Dave Proctor to discuss "Kinda", the third serial from Doctor Who Season 19 in 1982, featuring Peter Davison as the Fifth Doctor, Janet Fielding as Tegan Jovanka, Matthew Waterhouse as Adric, and the first appearance of the Mara! Find us here:Twitter: @NextStopWho, @CharlesSkaggs @JesseJacksonDFW Instagram: @nextstopeverywherepodcast Facebook: Facebook.com/Nextstopeverywherepodcast Email: NextStopEverywhereSMG@gmail.com Listen and subscribe to us in Apple Podcasts and leave us a review!

The Lakers Legacy Podcast
Ep. 371: Re-Centering (Parting Marc Gasol Thoughts, Statistically Breaking Down Deandre Jordan's Last Year, Who Starts, & Training Camp Invites)

The Lakers Legacy Podcast

Play Episode Listen Later Sep 16, 2021 44:18


Lo Siento, Marc Gasol. We all wish it could have ended better. Best of luck in Spain, into retirement. Now...Deandre Jordan. It's your world, baby. Kinda. **Stat Correction Addendum: There's a Career Total Rebound % Ranking I brought up in this episode where I incorrectly said Drummond was 3rd when Drummond is in fact #1 in NBA History in Career Total Rebound %. Sorry Big Penguin. Outline: Thoughts on Marc Gasol's Departure Breaking Down & Comparing Deandre Jordan's Analytics vs Comparable Bigs Assessing Deandre Jordan's Role & Who Starts At Center Final 2 Roster Spots & Training Camp Invites ... Don't forget to go to https://www.Manscaped.com and use the promo code FANSIDED20 to get 20% OFF YOUR ORDER AND FREE SHIPPING! ... Intro/Outro Music Provided By: Hello Harry - "Forever" (Search His Page Up on SoundCloud for More #Litty Beats) ... Please also Rate & Review us 5-stars on the Apple Podcast App.Patreon: Patreon.com/TheLakersLegacyPodcast YouTube - Lakers Legacy Twitter - @LakersLegacyPod Instagram: @lakerslegacypod Listen & Subscribe to us on: Apple, Spotify, Anchor, Google Play, etc. See omnystudio.com/listener for privacy information.

On Living
The Spiciest Bonus Episode Ever!

On Living

Play Episode Listen Later Sep 15, 2021 46:24


*BONUS EPISODE* In this bonus episode, the boys were able to get their hands on the rare 'Flamin' Hot Cheeto / Mountain Dew' mash up drink. They also make Alex put his mouth where his mouth is... (Kinda' weird...) as they try the Paqui ONE CHIP CHALLENGE! RIP their tastebuds, and the chance for this to be a real episode. Check in to see if they are still alive on their Instagram! instagram.com/onlivingpod --- Send in a voice message: https://anchor.fm/onliving/message Support this podcast: https://anchor.fm/onliving/support

The FrogPants Studios Ultra Feed!
CORE 281: Kinda Wolverin-nie

The FrogPants Studios Ultra Feed!

Play Episode Listen Later Sep 11, 2021 139:00


New Twisted Metal coming? Sign us up! Titanfall 2 has some issues. Pokemon cookies? How about all that stuff that dropped on the Playstation event? Dear Martha steam review. Spiritfarer, all the Final Fantasies, Hades, Disco Elysium, and SPLITGATE! Oh and your emails too!