Podcasts about leeks

Wednesday means Easy Eats here on Afternoons; a chance to share a recipe that is light on time but heavy on flavour. Kelly Gibney is away but we're thrilled to have Emilie Pullar here, a pasta expert who's behind The Burnt Butter Table website and Burnt Butter Pasta Instagram page.

Spring doesn't wait, and neither do ramps. When the forest floor finally opens up before the leaves fill in, wild leeks and ramps hit their short Ontario season and they are one of the most flavourful foods you can forage. We talk through where ramps grow, how to harvest them without wiping out the patch, and why a simple “three-shovel rule” can keep these colonies alive for future generations. If you've only seen ramps online or at a farmers' market, this is the practical roadmap that gets you from curiosity to doing it right. From there, I bring in chef Antonio Meleca, an international chef and the force behind a Toronto film industry catering operation that feeds hundreds of people a day. We get into what “kitchens on wheels” really means, how meals are planned around 14 to 18 hour shoot days, and why the hardest part is often the special diets and restrictions for top cast. Along the way, we swap ideas on how chefs use ramps in real menus, plus other short-season favourites like fiddleheads and truly great Ontario asparagus. We also slow down for a clear, plain-language look at antioxidants and free radicals, and why Chaga mushroom tea keeps coming up in wellness conversations, including a listener testimonial about using it after a night of drinks. Finally, Antonio shares what's next: Belcroft Estates, a new northern Ontario venue where custom menus and seasonal ingredients can take centre stage. If you enjoy foraging, outdoor living, seasonal cooking, and behind-the-scenes stories from the Canadian outdoors and food world, hit subscribe, share this with a friend, and leave a review so more people can find the show.

Episode 187 April 9, 2026 On the Needles 1:25 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Wearing april showers socks by summer lee, rainbow stripe yarn from Must Stash Yarn    Cougar Ridge Socks by Lori Wagner (52 Weeks of Socks Vol 2 from Laine Publishing), Forbidden Woolery/Fiber Co in Mystery Man– DONE!   Scultura by Cecelia Campochiaro, AVFKW Floating in Ripple Effect    No Pressure shawl by Stephanie Lotven, Invictus Yarns Unafraid Sock Blank in Mauve Segue   Vesna Tee by Ksenia Naidyon/Life is Cozy, Shel Designs Finito Fingering in Tutti Frutti and Shel Designs Suri Silk Lace in seafoam   Anker's Shirt by PetiteKnit, Cascade 220 Superwash Wave in Spectrum   Knitted knockers cascade ultra pima On the Easel 7:34 Master study sketches flip-through Good Ship Illustration Find your Creative Voice class Monet and Venice On the Table 15:43   Forgot to talk about what we had for meals!    First: lasagna bolognese- omg. This is where they invented it.   Recipe available to paying DALS subscribers   Fav: pisarei e fasó: pasta e fagioli but with tiny bean sized gnocchi made with just flour water & breadcrumbs, borlotti beans, barely clinging tomato sauce.  amazing . could not get recipe as it is a family secret. “A little butter, a little pork fat, a little this, a little that,”  but do an internet search there are many options!   Veggie dinner: kabocha/butternut squash with roasted cauliflower and special spice blend. Leeks with gorgonzola and hazelnuts.   Cabbage and rice soup with beef crispies.   Field Pea Puree with Wilted Kale | Brit In The South   Sbrisolona from Food52 (because cant share one i received plus it is a GBBO type recipe) Kind of a cake, kind of a cookie.  Cornmeal, almonds, BUTTER.  Crumbly. Tried 3 officially then a 4th.     Gelato cart. 1960s machine Trattoria Ai Due Platani   My one novel recipe: Pumpkin bread with chocolate chips & walnuts from How to Bake Everything.   On the Nightstand 29:47 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Prophet by Sin Blaché and Helen Macdonald Audition by Katie Kitamura Nonesuch by Francis Spufford War with the Newts by Karel Čapek, trans by M. Weatherall  House of Day, House of Night by Olga Tokarczuck, trans by Antonia Lloyd-Jones (audio) The Astral Library by Kate Quinn How to Read a Book by Monica Wood  

Morse code transcription: vvv vvv Cake Picnic 2026 Inside Sydneys giant cake party Potential Houthi threat to Red Sea shipping could further damage global economy Teenagers say weekend and Saturday jobs are impossible to find Tiger Woods Where does latest arrest leave golf greats legacy Major Scottish gangland figure arrested by Spanish police in Bali Murder inquiry launched after young woman dies in Leeds Beckhams Blackpool lighting plans irk Oxfordshire neighbours No Kings protests Thousands across the US rally against Trump I was naive, says minister who quit over Labour Together claims Major fire tears through Leeks historic The Big Mill

Morse code transcription: vvv vvv Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far Iran war divides older and younger Trump voters at CPAC He would have been horrified error in drug warnings misled families Ballymena Cigarette butts and filters used to insulate attic Tiger Woods car crash Golfer involved in Florida collision Video shows US missile likely used in deadly strike on Iranian town, experts say The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Teenagers say weekend and Saturday jobs are impossible to find Model agent begged Epstein to have sex with young woman, emails show Major fire tears through Leeks historic The Big Mill

Morse code transcription: vvv vvv Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far Ballymena Cigarette butts and filters used to insulate attic Teenagers say weekend and Saturday jobs are impossible to find Major fire tears through Leeks historic The Big Mill He would have been horrified error in drug warnings misled families Video shows US missile likely used in deadly strike on Iranian town, experts say The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Iran war divides older and younger Trump voters at CPAC Tiger Woods car crash Golfer involved in Florida collision Model agent begged Epstein to have sex with young woman, emails show

Morse code transcription: vvv vvv Major fire tears through Leeks historic The Big Mill Tiger Woods Where does latest arrest leave golf greats legacy Teenagers say weekend and Saturday jobs are impossible to find Beckhams Blackpool lighting plans irk Oxfordshire neighbours Cake Picnic 2026 Inside Sydneys giant cake party Potential Houthi threat to Red Sea shipping could further damage global economy Murder inquiry launched after young woman dies in Leeds No Kings protests Thousands across the US rally against Trump Major Scottish gangland figure arrested by Spanish police in Bali I was naive, says minister who quit over Labour Together claims

Morse code transcription: vvv vvv Video shows US missile likely used in deadly strike on Iranian town, experts say Teenagers say weekend and Saturday jobs are impossible to find Major fire tears through Leeks historic The Big Mill Ballymena Cigarette butts and filters used to insulate attic Model agent begged Epstein to have sex with young woman, emails show Iran war divides older and younger Trump voters at CPAC He would have been horrified error in drug warnings misled families The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Tiger Woods car crash Golfer involved in Florida collision Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far

Morse code transcription: vvv vvv Cake Picnic 2026 Inside Sydneys giant cake party Teenagers say weekend and Saturday jobs are impossible to find No Kings protests Thousands across the US rally against Trump I was naive, says minister who quit over Labour Together claims Beckhams Blackpool lighting plans irk Oxfordshire neighbours Potential Houthi threat to Red Sea shipping could further damage global economy Major fire tears through Leeks historic The Big Mill Tiger Woods Where does latest arrest leave golf greats legacy Murder inquiry launched after young woman dies in Leeds Major Scottish gangland figure arrested by Spanish police in Bali

Morse code transcription: vvv vvv I was naive, says minister who quit over Labour Together claims Murder inquiry launched after young woman dies in Leeds Beckhams Blackpool lighting plans irk Oxfordshire neighbours Teenagers say weekend and Saturday jobs are impossible to find Tiger Woods Where does latest arrest leave golf greats legacy Potential Houthi threat to Red Sea shipping could further damage global economy Major fire tears through Leeks historic The Big Mill No Kings protests Thousands across the US rally against Trump Cake Picnic 2026 Inside Sydneys giant cake party Major Scottish gangland figure arrested by Spanish police in Bali

Morse code transcription: vvv vvv Video shows US missile likely used in deadly strike on Iranian town, experts say Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far Model agent begged Epstein to have sex with young woman, emails show Tiger Woods car crash Golfer involved in Florida collision He would have been horrified error in drug warnings misled families Iran war divides older and younger Trump voters at CPAC The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Ballymena Cigarette butts and filters used to insulate attic Major fire tears through Leeks historic The Big Mill Teenagers say weekend and Saturday jobs are impossible to find

Keith & Freya are on the plot this week harvesting last year's leek crop. They'll be frozen and used throughout the next twelve months for soups and stews and casseroles (?)...We are also talking you through your first few months of taking on a plot or growing vegetables and fruit. Have you heard of square metre (Meter in the US) gardening? Well, listen in and we'll get you started growing and cropping your own food with tips on what and what not to do to get started..... 

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 1: Spring time seed saving Sponsors of the show for 2026Beetlegone of https://beetlegone.com/Pomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT26 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Azure Standard of  https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Weed Wrench  https://www.weed-wrench.com/home us code JOEYat check out to save $10.00 on your order MYRootmaker of https://myrootmaker.com/  Us coupon code Radio26 at checkout and save 10% of your orderHarney & Sons Fine Teas of https://www.harney.com/Soil Diva of https://soildiva.net/ use code Use code radio15 to toget 15% off your order Scrusher of https://www.scrusher.com/ Use code nomoredirt5 to  5% off + Free Shipping at checkoutScrubby soap  of www.scrubbysoap.com Get 10% off your order by using code SOAP at check  outJanco green house of  https://jancogreenhouse.com/index.htmlFleximounts of fleximounts.com Use code “C730” to get $30 on C7MAX chair  Use code "YTE730" for $30 off E7 Pro deckDigzs of https://www.digzgardening.com/Neptunes harvest of https://www.neptunesharvest.com/Rubio Monocoat USA of https://www.rubiomonocoatusa.com/  Get 10% OFF DuroGrit when using code JOEY at checkout The Green Gro of https://thegreengro.com/Brome of https://store.bromebirdcare.com/Mrs. wages of https://www.mrswages.com/Mantis of https://mantis.com/products/tillers/Milkweed balm of https://milkweedbalm.com/ use code Gardening at checkout and get 20% off your order Biogents of https://us-shop.biogents.com mosquito trap systems Use coupon code GARDEN  for $25 off  your first trap at biogents.com (good through October 2026)SPARK-AWAY of https://spark-away.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 1: Spring time seed saving Segment 2: Crops you may not known you can grow Segment 3 Guest Charlie Nardozzi  of https://www.gardeningwithcharlie.com/Segment 4:Garden questions & answers  Sponsors of the show for 2026Beetlegone of https://beetlegone.com/Pomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT26 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Azure Standard of  https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Weed Wrench  https://www.weed-wrench.com/home us code JOEYat check out to save $10.00 on your order MYRootmaker of https://myrootmaker.com/  Us coupon code Radio26 at checkout and save 10% of your orderHarney & Sons Fine Teas of https://www.harney.com/Soil Diva of https://soildiva.net/ use code Use code radio15 to toget 15% off your order Scrusher of https://www.scrusher.com/ Use code nomoredirt5 to  5% off + Free Shipping at checkoutScrubby soap  of www.scrubbysoap.com Get 10% off your order by using code SOAP at check  outJanco green house of  https://jancogreenhouse.com/index.htmlFleximounts of fleximounts.com Use code “C730” to get $30 on C7MAX chair  Use code "YTE730" for $30 off E7 Pro deckDigzs of https://www.digzgardening.com/Neptunes harvest of https://www.neptunesharvest.com/Rubio Monocoat USA of https://www.rubiomonocoatusa.com/  Get 10% OFF DuroGrit when using code JOEY at checkout The Green Gro of https://thegreengro.com/Brome of https://store.bromebirdcare.com/Mrs. wages of https://www.mrswages.com/Mantis of https://mantis.com/products/tillers/Milkweed balm of https://milkweedbalm.com/ use code Gardening at checkout and get 20% off your order Biogents of https://us-shop.biogents.com mosquito trap systems Use coupon code GARDEN  for $25 off  your first trap at biogents.com (good through October 2026)SPARK-AWAY of https://spark-away.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

Spring has finally arrived on the south coast, and with it comes that unmistakable lift in energy across the allotment and kitchen garden. This week's episode was packed with sunshine, soil, potatoes, pots, and even a first look inside the beehive for 2024. Here's everything that unfolded. Down on the Allotment: Grass Cutting & First Potatoes of the Year The warm, bright weather made the allotment an absolute joy. With the sun out and the soil workable, the first big job was tackling the grass. The strimmer handled the edges beautifully, but the battery mower decided to misbehave — a loose connection, by the feel of it. The top half of the plot is now looking sharp, and all those clippings have gone straight into the compost. But the real highlight was the start of potato planting. This year, instead of planting all eight varieties in one exhausting session, the plan is to stagger them over several weeks. First in the ground were the Rocket first earlies, planted into beds that had been sown with potato-friendly green manures last autumn. After cutting the green manure back six weeks ago and letting it rot down, the soil was in great condition. Each planting hole received a sprinkle of potato fertiliser — potatoes are hungry plants, after all — before being covered with compost. Once the shoots appear, they'll be mulched with straw to help retain moisture and suppress weeds. With luck, the first harvest should be ready by June. The garlic and onions also received a drink, just to keep everything moving nicely as the season wakes up. In the Kitchen Garden: Spring Tidy-Up & Fresh Starts Back at home, the spring clean-up is well underway. Weeding, mulching, and general tidying have transformed the space, and the removal of the old tree a few weeks ago has opened up new possibilities. A new chainsaw blade made processing the remaining branches much easier — a reminder that sharp tools really do make all the difference. Potatoes in Pots Although most crops go into the ground these days, a few potatoes are being grown at home this year to mix up the planting. Four Rocket seed potatoes went into a large bucket in layers of compost and fertiliser. It's a simple method and a great way to add extra growing space without sacrificing beds. Refreshing the Front Garden Pots After last year's driveway replacement, the old mismatched pots at the front of the house were looking tired. Over winter, new decorative grey-and-black speckled pots have been gradually added. They complement the driveway beautifully and will hold fruit trees and bushes that can be moved when needed to make space for parking. A Surprise Behind the Shed A quick trip behind the shed revealed that the water butts were running low — not because of the weather, but because the downpipe had fallen off and dropped inside one of the butts. After fishing it out and refitting it, the hope now is for just a little rain to refill the system. Water is precious, after all. Recipe of the Week: Cheesy Leeks This week's kitchen creation was a simple but delicious dish to accompany Saturday night's steak: cheesy leeks. Leeks were gently softened in butter, then folded into a homemade cheese sauce made from a classic roux. After a short bake in the oven, the result was rich, comforting, and full of flavour — with plenty left over for the next day. A brilliant way to use fresh allotment leeks. Beekeeping Update with Mark from Buzz Into Beekeeping With the first warm days of spring, Mark was finally able to open the hive for a proper inspection — and the news was excellent. Inside the brood box, the frames showed everything a beekeeper hopes to see at this time of year: Eggs, larvae, and capped brood in neat concentric circles Plenty of pollen and nectar stores A growing population Drone brood developing, signalling the approach of swarming season Although the queen herself stayed hidden (as she often does),

After failing to cover Leeks information packet, Shang Chi and the team learn the details of Fu Manchu's return in South America. Meanwhile, The Cult of the Leopard attacks Smith and Melissa while the others are away.Issue Reviewed: Master of Kung Fu Volume 1, Issue 82

This episode is titled "Eating in season in March."As March arrived, the first tentative signs of spring emerged—longer days, melting snow, and the promise of renewal after winter's grip. The vernal equinox heralds a shift, and with it, the produce world begins to awaken. While hearty winter roots and storage crops still linger, early spring arrivals like asparagus and artichokes make their debut, often from warmer regions like California, bringing vibrant green freshness to markets. In the Northeast, local harvests remain limited this early, so many of March's stars arrive via longer supply chains, yet their peak-season quality shines through. This transitional month bridges the end of citrus dominance with the first tender shoots of the new season, inviting us to blend comforting roasts with lighter, brighter dishes that anticipate warmer weather.Fruits in March continue to draw heavily from winter citrus, now at their sweetest and juiciest after months on the tree, alongside tropical options that feel like a preview of summer. Blood oranges, with their striking maroon flesh and berry-like notes, reach a crescendo—select heavy fruits with taut, richly colored skin free of soft spots, store them in the refrigerator's crisper for up to two weeks, and use their vivid segments in salads, drizzle the juice over yogurt, or reduce into a glossy glaze for roasted meats. Grapefruit, often sweeter now, feel plump and heavy when ripe; refrigerate them whole and enjoy them halved with a sprinkle of sugar, or supreme them into ceviche for a tart wake-up. Kiwi, fuzzy and nutrient-dense, yields slightly to pressure when ripe—keep at room temperature until ripe, then chill and slice into fruit bowls or blend into green smoothies for a vitamin C punch. Mandarins and tangerines, easy-peeling and seedless in wide varieties, choose firm ones without bruises; store loosely in a bowl or in the fridge, and pop them as snacks or scatter them over grain bowls. Pineapple, entering peak from March onward, select ones with golden hues, fragrant bases, and a slight give—store upside down at room temperature for a day to distribute sugars, then refrigerate cut pieces and grill rings for dessert, or chop into salsa for a tropical twist.Turning to vegetables, asparagus heralds spring's arrival with slender, tender spears that snap crisply—look for bright green stalks with tightly closed tips, avoiding any limp or woody ones; wrap the ends in a damp paper towel and refrigerate upright in a jar of water like flowers, for up to a week. Steam or roast them simply with olive oil and lemon to highlight their grassy sweetness, or shave raw into salads for crunch. Leafy greens like arugula, spinach, and mustard greens emerge tender—opt for crisp, unwilted bunches; keep them in damp towels in the fridge and toss them into salads or wilt them into soups. Beets and parsnips carry over from winter—firm, smooth roots store best in the crisper; roast beets for earthy salads or puree parsnips into silky soups. Leeks, mild and oniony, rinse thoroughly to remove grit; choose firm stalks, store chilled, and slice into potato soups or braise as a side.Artichokes, globe-shaped and spiky, demand firm, heavy globes with tightly packed leaves—trim stems and store in the fridge wrapped in plastic; steam whole and dip leaves in garlic butter, or stuff hearts into pasta for an elegant side. Broccoli and broccolini thrive in cooler weather—choose firm, dark-green heads with no yellowing; store in a perforated bag in the crisper, and roast florets with garlic or stir-fry tender stems for quick meals. Brussels sprouts, if still available, pick tight, vibrant ones; refrigerate and halve for roasting with balsamic to caramelize their edges. Read the Full Content Chef Walters Food ToursFlavors + Knowledge ChroniclesF+K on Substack Newsletter

This podcast was recorded as a live video twitch stream, however, there's a lot of good conversation AND important arc information contained, especially starting at 1 hour, so we wanted to share all of the shenanigans. Enjoy!   The stream opens with big “we're back on land” energy and immediately turns into a warm roll call of familiar names, cruise survivors, and chat antics. DJs and Griffin rehash the Star Trek cruise week and the post-cruise meetup, painting it as equal parts community-hug-fest and comedy show, with food, drinks, darts, merch, and a steady drip of lovingly roasted memories. A huge chunk of the early show is basically a victory lap for the community: how many people showed up, how organically Fleet Command seemed to be everywhere on the ship, and how meaningful it was seeing alliance mates traveling together like it's a family reunion with warp cores. There's also peak “DJz life” content in the form of shield-check chaperones (plural), banana-hat signatures, and the reminder that mining plus PvP habits create… opportunities… for raids. They also spend time shouting out behind-the-scenes production and community helpers, including how much one-on-one coaching and tool-sharing happened onboard (the vibe is “Fleet Command office hours… but on a ship”). It's an affectionate nod to the playerbase being the real engine room: people teaching, sharing, solving, and generally keeping the galaxy spinning even when the game tries to throw a wrench into the replicator. Then the stream shifts into “Arcfall Eve briefing” mode: the arc launches tomorrow, maintenance is coming, and the goal is to get viewers pointed in the right direction before reset. They outline how the upcoming loop is structured around rotating tasks and progression gates, with rewards tied to building upgrades and faction-style advancement. In particular, the show highlights that tasks rotate (weekly cadence implied) and that some tasks require specific building levels to even unlock. A key theme in the mid-to-late segment is the “feelings of value” conversation: why rewards may look smaller or more fragmented now, how currencies are spread across systems, and how that impacts player satisfaction even if the total value is “supposed” to be there. They frame it as an intentional design direction, but also validate the frustration and keep the focus on how to navigate the loop efficiently rather than emotionally faceplanting into it. Finally, the stream gets very tactical about the Conqueror Borg Solo Armadas component: they call out specific research nodes that are described as critical for success (including isolated defense, apex shred, and critical damage reduction versus those armadas), and they clarify how the currency path works: earn via the Maverick track, exchange in a faction store flow, and use the resulting particles to unlock the needed research. They close with rapid-fire reminders, a little merch-and-meme spice, and a clean handoff/raid into the overnight coverage pipeline leading into maintenance. 00:00 – Cold open, vibes, “show starts soon” energy and the crew rolls in 10:18 – Post-cruise glow: shoutouts, meetup love, and the chat parade begins 20:36 – Fleet Command community on the ship: how big it felt this year, and why it mattered 30:54 – Shield babysitters, banana hats, and “why not just pop a week-long shield?” 41:12 – Meet-up wrap: crowd surge, venue heat, swag, engravings, and chaos (the fun kind) 51:30 – Bar stories and “Cheaters” lore; the Friday-night detour saga 01:01:48 – Back to business: pivot from cruise stories toward Arcfall Eve “we've got leaks” mode 01:12:06 – Early Arcfall breakdown: what's coming, what to focus, what to ignore (for now) 01:22:24 – Systems/tasks overview: what rotates, what's weekly, and how the loop is expected to behave 01:32:42 – Specialty buildings + progression talk (including early “this should be reachable” math) 01:43:00 – “Feelings of value” discussion: reward spread across currencies and why it feels different 01:53:18 – More arc loop specifics: currencies, shops, and how the grind is meant to translate into upgrades 02:03:36 – The task/research pipeline starts to crystallize: what gates what, and what to prep tonight 02:13:54 – Conqueror Borg Solo Armadas: the must-have research callouts begin 02:24:12 – Currency flow explained: Maverick track → faction store exchange → research particles → nodes 02:34:30 – Practical warnings: don't faceplant into new content without the right research setup 02:44:48 – Continued “how to not waste directives” guidance and tomorrow-proofing your first-day choices 02:55:06 – Final Arcfall Eve reminders: what to watch at maintenance, what to do immediately after reset 03:05:24 – Closing stretch: meme-making, merch chatter, and “Scopely please fix this in the next 3 hours” 03:15:40 – Sign-off + raid plan: handing off to Warp Drive Five and teeing up next-day coverage

We are answering hydrangea pruning questions, a problem with a pesky leek pest and chatting all things Plant Heritage with Talking Heads podcast star Saul Walker. Visit potsandtrowels.com for links to all the videos & podcast episodes For a discount on PlantGrow products, UK followers can enter the code PT2026 at checkout (terms and conditions apply) Email Questions to info@potsandtrowels.com Our weekly YouTube videos are here: Pots & Trowels YouTubeThe Pots & Trowels team:Martin FishJill FishSean RileyFind out more about Martin & Jill at martinfish.com Find out more about Sean at boardie.comPodcast produced by the team, edited by Sean, hosted by buzzsprout.com Hosted on Acast. See acast.com/privacy for more information.

Welcome to episode 323 of Growers Daily! We cover: breaking down Leeks, we take a fun wide ranging series of questions about unconventional tunnel crops, tomatoes dropping flowers, and so much more. We are a Non-Profit! 

Even in the middle of winter, you can find plenty of hearty roots, leafy greens, and bright citrus to add warmth and flavor to your meals. Imagine visiting the farmers' market and seeing beets ready for roasting, and Brussels sprouts that turn crispy and sweet in the oven. These foods are more than just ingredients; they show how nature keeps growing through the cold to give us great taste and nutrition when we need it most. Here are some of February's best produce, along with tips for picking, storing, and using them in everyday meals. Citrus fruits are at their best now, bringing color and flavor to winter days. Grapefruits, especially the ruby red ones from Florida and California, are sweet and tangy. Choose ones that feel heavy and have smooth, unmarked skin. Store them in the fridge's crisper drawer for up to a month. Try adding grapefruit segments to a salad with mixed greens and feta, or broil halves with brown sugar for a warm breakfast side. Blood oranges are another highlight, with deep red flesh and a hint of raspberry flavor. Pick ones that give a little when pressed and avoid any with soft spots. They last a few days at room temperature or longer in the fridge. Use their juice to color cake frostings or blend into smoothies for a bright start to the day. Mandarins, including clementines and sumo varieties, are easy to peel and very sweet. Look for firm fruit without wrinkles, and keep it in a bowl on the counter or in the fridge. You can candy the peels for a treat or add segments to stir-fries for a citrus kick. Kumquats are small and unique because you can eat the whole fruit, both the sweet skin and tart inside. Choose plump, bright orange kumquats, store them in the fridge, and slice them into salads or bake them into muffins. Pummelos are larger and milder than grapefruits, with a gentle tartness. Pick heavy ones and keep them in the fridge. They work well in any recipe that uses grapefruit, like over yogurt for dessert. Kiwis are also in season, with fuzzy skin and a sweet-tart flavor. They should give a little when ripe. Store at room temperature until ready, then refrigerate. Kiwis are great for marinating meats or adding to fruit salads. Pears round out the fruit selection; check for ripeness by pressing gently at the neck. Let them ripen at room temperature, then use them in poached desserts or smoothies. February's vegetables are perfect for hearty soups and roasts. Broccoli should have firm, green heads. Store it wrapped in a damp towel in the fridge, and steam, roast, or add to pasta. Brussels sprouts should be tight and green; refrigerate and roast with olive oil and salt, or shred raw for slaws. Cabbage is long-lasting and versatile. Look for firm heads with crisp leaves, store them in the crisper, and use them in roasts or sauerkraut. Cauliflower should be firm and white; keep it in the fridge and use it for rice or mash it as a potato substitute. Kale needs fresh, unwilted leaves; store in a perforated bag in the fridge, and massage with oil for salads or add to soups. Beets should be firm and smooth; store in the fridge without the greens, which you can sauté. Roast beets for salads or purees. Carrots should be straight and bright; keep them in a bag in the fridge, and use them in muffins or stews. Leeks need to be rinsed well to remove grit; pick firm stalks, store chilled, and add to casseroles or soups. Parsnips are sweeter than carrots; choose smaller ones, store them cool, and roast with meats. Winter squash, like butternut, should be heavy and unblemished; store in the pantry, roast the seeds for snacks, and bake the flesh into soups. Choosing seasonal produce supports local farmers and delivers the best quality with a lower environmental impact. More PodcastsFlavors + Knowledge Chronicles NewsletterProduced by Chef Walters SimVal Media Group, USA

This week's episode was recorded in challenging conditions, with stormy weather sweeping across the UK. I genuinely hope you've come through it without any damage. While the weather has made gardening more difficult, it certainly hasn't stopped things ticking along – both at home in the kitchen garden and down on the allotment. From tackling a self-seeded elm tree to dividing rhubarb crowns and taking part in a community orchard pruning day, there's been plenty going on. Kitchen Garden Update: Tackling an Elm Tree & Dividing Rhubarb The main job in the kitchen garden this week was finally dealing with an elm tree that should really have been removed years ago. What started as a small seedling had grown into a 4.5 m tall tree with branches up to 40 cm thick, causing damage to paths and fencing. With strong winds making ladder work unsafe, we made the decision to take things slowly, using a pole saw to remove branches bit by bit. Some were far heavier than expected, and when the saw finally gave up mid-cut, the weather decided to finish the job for us. Thankfully, nothing was damaged and no one was hurt – but it was a reminder of how unpredictable tree work can be. With the tree job paused until new tools arrive, attention turned to the rhubarb. Every five years or so, rhubarb really benefits from being lifted and divided. Doing this prevents congestion and keeps plants productive. Two mature plants were split into ten separate crowns, all potted up for now and destined for the allotment. The original bed has been repurposed as a cold frame area, making better use of the space for propagation. Supporters Club Update If you're enjoying the podcast, a quick rate and review really does make a huge difference and helps more people discover the show. The Veg Grower Podcast Supporters Club is still going strong. For £5 a month, members receive: Extra behind-the-scenes podcast episodes A monthly seed pack, chosen to be sown that specific week A mini newspaper packed with sowing guidance and space for notes Recent seeds include chives (seed of the month) and cardoons, an architectural but edible crop related to globe artichokes. Allotment Update: Winter Jobs & Forcing Rhubarb Down on the allotment, the weather was even worse – strong winds and heavy rain meant recordings were done from inside the greenhouse. Winter is always a quieter time, but it's ideal for structural and maintenance jobs, tidying problem areas and keeping everything in good order until spring arrives. The newly divided rhubarb crowns were brought down and kept in large pots for now while decisions are made about where they'll eventually be planted. One task I always enjoy at this time of year is forcing rhubarb. By covering a crown with a dustbin or compost bin, light is excluded, encouraging early growth that's paler, sweeter and more tender. Just remember – once forced, that crown shouldn't be harvested again for the rest of the season. I also talked about how surprisingly easy rhubarb is to grow from seed. With large, quick-germinating seeds and the right varieties, it's even possible to harvest within a year – though I prefer to wait until the second. Recipe of the Week: Baked Eggs with Leeks & Herbs This week's recipe is already live on the website and it's a simple but brilliant one. Baked eggs with leeks and herbs makes the most of seasonal leeks and fresh eggs: Community Orchard Pruning Day: Learning Together One of the highlights of the week was taking part in a community orchard pruning session here in Littlehampton. After a short health and safety briefing, we were given a practical introduction to pruning apple and pear trees – invaluable for those lacking confidence. I teamed up with Sarah, who had never pruned before, and together we tackled a heavily neglected tree that hadn't been touched in over a decade. We worked methodically:

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

A sermon on Luke 17:11-19Preached on 12 October 2025 at St Clements Burnham OveryRev Canon Malcolm Rogers

This week on the Veg Grower Podcast we're embracing the arrival of autumn. I've been reflecting on the kitchen garden, making plans for the allotment through the colder months, and sharing why leaf mould is one of the most valuable resources we can collect at this time of year. Kitchen Garden Update The kitchen garden is still full of food. Kale, turnips, radicchio, beetroot, parsnips, leeks, spinach, cabbages, cauliflowers, broccoli, and Brussels sprouts are all growing strongly — not to mention the fruit scattered throughout the space. That said, this week I've felt a little overwhelmed. The grass had grown long, crops were finishing, and I wasn't sure where to begin. Clearing away spent summer crops was my first job. Beans and peas were cut at ground level, leaving the roots in place to enrich the soil. This not only feeds the soil with nitrogen but also helps improve its structure. I've been topping beds with leftover compost from seed trays and pots, giving the soil a boost of organic matter. It's a reminder that soil health underpins everything — and why no-dig gardening and constant mulching are at the heart of my approach. Pumpkins have also started coming in, with my first small but perfectly ripe one harvested this week. Properly stored, squashes and pumpkins will last us right through winter, making them one of the most rewarding crops to grow. Root crops like beetroot, carrots, and turnips are also ready, while parsnips will be left until after the first frost for extra sweetness. Allotment Update Down on the allotment, colder mornings are a reminder that autumn is well and truly here. Much of my work has focused on weeding and sowing green manures in empty spaces to protect and enrich the soil over winter. Leeks and parsnips have finally put on a growth spurt, thanks to recent rainfall. It's highlighted the importance of organic matter in the soil, something I plan to improve with more compost and possibly manure in the months ahead. An unexpected globe artichoke appeared in an empty bed — self-seeded from somewhere — which I've potted up rather than waste. Meanwhile, a beefsteak tomato plant has produced some enormous fruits that stubbornly refuse to ripen. I've stripped away leaves to encourage ripening, but if the cold comes first, they'll be picked and ripened indoors with a banana. Perhaps most importantly, I've sat down and written a full winter to-do list for the allotment: compost bins, greenhouse repairs, shed tidying, and more. I've added it all into Notion, creating a timeline to keep me on track. Having that plan in place makes the workload feel manageable and ensures I'm ready for spring. Recipe of the Week Chef Scott returns with something special: Spiced Poached Quince with Vanilla Ice Cream. Quinces may not be a common sight in shops, but they're worth growing or seeking out. Slowly poached with cinnamon, star anise, and lemon, they develop a deep red colour and an incredible fragrance. Served hot with vanilla ice cream, it's a true autumn treat. You'll find the full recipe on the blog. In the Podding Shed – Leaf Mould With leaves now falling fast, it's the perfect time to collect them. Leaf mould may not be high in nutrients, but it's a fantastic soil conditioner, seed-sowing medium, and mulch. I collect mine from recreation fields where leaves would otherwise be wasted, never from woodlands or roadsides. At the allotment I use homemade bins from wood and chicken wire to store and rot down the leaves. Over time they break down into a crumbly, woodland-like compost. Leaf mould can be used to mulch fruit trees, protect rhubarb crowns, or improve soil structure. It reduces significantly in volume as it rots, so I also use spare Dalek bins to handle the surplus until it can be transferred. It's a free, abundant resource that really shouldn't be wasted — and one that makes a big difference to the garden.

With the price of food we can't afford to waste even a bit! Leeks are fat right now and if you're someone who discards a lot of the green part, listen up. Here's some fab ways to use them. Crispy Leek Topping Thinly slice the green leek tops. Rinse in a bowl of cold water to get any dirt out. Transfer to a towel and pat dry. Heat a pan to medium, then add in 1 tbsp each of butter and oil. Shallow fry until slightly browned and crispy, about 6-8 minutes. You could add some thyme or tarragon towards the end of cooking. Transfer to a plate and season with salt and pepper. Use as topper for fish, risotto, salads or cool completely and stir into softened butter to butter crusty bread with. Softened Leek Compote Chop green part of leek into 1-2 cm lengths. Melt 3 tbsp butter plus 1 tbsp of oil in pan. Add the leeks, cover and cook on medium for 20 minutes. Add in a crushed garlic clove, zest from half a lemon, a splash of white wine and ½ tsp sea salt and pepper. Continue cooking for 15-20 more minutes or until the leeks are meltingly soft. Season to taste. Stir through pasta along with a handful of grated parmesan, serve on toast (maybe add a dollop of sour cream), smear over a pizza base and top with bacon and cheese for a ‘blanc pizza', or loosen with some hot stock and treat as you would a soup. Other uses: Add them to a cheesy quiche / tart. Omelettes love leeks. Saute with mushrooms. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Happy September dear one! As autumn begins to unfurl the first ribbons of her golden cape, this episode is a chance to take a breath, usher in some breathing room, and relax into the richness of what's to come. You'll hear a devotional piece of my personal writing; a tribute to the fabulous, fierce fronded, beauty of the leek. A new season of pleasure, presence, and possibility awaits. Hit play and let's begin. 

For this episode of 5 O' Clock Apron Podcast, number 4 in a series of 10, Claire travels to Sheffield to cook with the comedian Jaime Macdonald. Jamie is blind, extremely tall and very, very funny. The front door opens and out jumps Jamie's new puppy as the recording begins. Claire is armed with some ingredients that Jamie has asked her to bring along to cook with. It's a lean shopping list, to say the least and it has Claire asking questions from the off. Some Sea Bass, half a packet of Orzo, three Leeks and a jar of Cream Fraiche, but that's just the beginning, far from it, ‘Nduja, Lemons, good Olive Oil and a remarkable set of weighing scales that can talk are soon wielded.   Cooking alongside Jamie was a riot. Lots of laughter, obviously, the pair discuss Edinburgh fringe, toxic masculinity, wild swimming, noisy owls, so-called Scottish risotto as cooked by his mum circa 1980s and Claire asks the silliest question Jamie has ever been asked. All the while, the fish gets fried, the orzo cooked along with the leeks, ‘Nduja and crème fraiche and together Jamie and Claire make lunch to eat in the sunshine.   It was a tonic to cook with Jamie, and apart from his talking measuring scales (Claire wants a set!), Jamie cooks exactly as anyone with sight would cook. Taste, as all good cooks know, is crucial, and Jamie has great taste, in abundance. Learn more about your ad choices. Visit podcastchoices.com/adchoices

AP correspondent Haya Panjwani reports on the celebration of a beloved saint.

Kelly Gibney serves up a rich and creamy dish that is deeply comforting and absolutely perfect on cooler nights.

Leaks DIRECTLY from Game Design about the future of Wrath of Khan and the augment expansion! Plus tips and tricks on how to navigate this first month of grind. 

We have a cool new idea, and you will know about it soon. Scott will have his first period. Leeks and onion report. Vegas things. Hiding eggs from the kids. A load of your feedback, questions and more! Hosted on Acast. See acast.com/privacy for more information.

We have a cool new idea, and you will know about it soon. Scott will have his first period. Leeks and onion report. Vegas things. Hiding eggs from the kids. A load of your feedback, questions and more! Hosted on Acast. See acast.com/privacy for more information.

Happy St. Patty's Day everyone! What's the difference between Russian & 1000 Island dressing? What's the best Wash Your Sister sauce? We Got Trivia! Also Jason cries to some Leeks and Green Onions, why? Because the Onions had a few Leeks about a movie! HAHA.

Aisling Larkin, Mindful Eating Coach and TV Chef joins Kieran to showcase leeks, and how you can use them!

Matters Microbial #68: Social Evolution in Viruses December 4, 2024 Today, Dr. Sam Díaz-Muñoz, Assistant Professor of Microbiology and Molecular Genetics, as well as a Faculty Member of the Genome Center at the University of California Davis, joins the #QualityQuorum to discuss how their group, and a growing community of researchers, investigates the social lives of viruses: the many ways that viruses interact and the ways that interactions shape infections and viral evolution.   Host: Mark O. Martin Guest: Sam Díaz-Muñoz Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An article by Carl Zimmer on the social lives of viruses.' An overview of RNA viruses in general. An overview of cystoviruses. An overview of the use of cystoviruses in the study of evolution. A relevant article:  “Open Questions in the Social Lives of Viruses,” Leeks et al. 2023:  Another relevant article:  “Sociovirology: Conflict, Cooperation, and Communication among Viruses,” Díaz-Muñoz et al. 2017:  The website for the Social Lives of Viruses Meetings  An article from Jesse Bloom's lab showing the variation in single cell infection outcomes (Figure 4 is one of Dr. Díaz-Muñoz's favorites from any paper). The faculty website for Dr. Lin Chao, who was very influential in Dr. Díaz-Muñoz's background and promoted the study of evolution in microbes. The website for Dr. Paul Turner, who was very influential in Dr. Díaz-Muñoz's background and promoted the study of evolution in microbes. The website for Dr. Rich Lenski, who was very influential in Dr. Díaz-Muñoz's background  and promoted the study of evolution in microbes. A CDC article about “shift” versus “drift” in influenza.  A video by Dr. Díaz-Muñoz from 2020 about viruses. Dr. Díaz-Muñoz's faculty website. Dr. Díaz-Muñoz's laboratory group website. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Pesto makes this salad a lovely shade of green. The leeks and oyster mushrooms give it pastel variation. Serve it on a white platter for maximum effect. Remember that pesto turns black if left to stand at room temperature, which makes this combination a mandatory dress-and-serve. 

Today on the show - 0.00 - Emily Turnbull - Chatterbox  10.43 - Thank Fact It's Friday 15.50 - Musashi Sports Shield 19.04 - Coachella Or No-chella 24.02 - LIV Golf Adelaide 26.23 - Reeks Of A Leak  27.52 - Bald Apologise 41.31 - Swifty Cash 44.13 - Fury Friday 52.06 - Best Bits Of The Week 57.09 - Coachella Or No-chella   

Chicken with leeks and mustard 8 boneless chicken thighs, skin on 1 tablespoon oil 15g butter 2 shallots, chopped 1 medium leek, split, washed and chopped 100ml dry white wine or dry cider 250ml chicken stock 2 tablespoons double cream 2 teaspoons Dijon mustard Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.Buttered Queens 12 medium Queens potatoes, scrubbed Handful parsley, chopped 50g butter Place the potatoes in a pan and cover with cold water. Bring to a gentle simmer and cook gently until done – should take at least half and hour. Drain well and peel the potatoes. Return to the pan and add the butter and parsley. Add a lid and cook gently for a couple of minutes. Toss around to coat the spuds and serve with the chicken.

#gardening #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 2: Starting leeks and OnionsSponsors of the show for 2024 Phyllom BioProducts of http://www.phyllombioproducts.comHoney B Healthy of https://www.honeybhealthy.com/  10% discount on an 8 oz. bottle of Honey B Healthy® Original enter discount code BEEGARDEN at checkout. Proplugger of https://proplugger.com/Rootmaker of https://myrootmaker.com/  Use coupon code Root24 at checkout and save 15% off your orderPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your orderBlue ribbon organics http://blueribbonorganics.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/ use code 10GT24 to save 10% off ordersSoil Savvy of https://www.mysoilsavvy.com/Wind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Soil Diva of https://soildiva.net/Summit Chemical of https://summitchemical.com/Aerobin find at https://www.homedepot.com/p/Exaco-113-gal-Composter-Aerobin-400/202060687Rubio Mono Coat USA of https://www.rubiomonocoatusa.com/ use code Joey to save 10% off your order Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formulaTimber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Mega Catch Mosquito Trap of https://megacatch.com/ use coupon code Joeyb to save 20% off your orders Hoselink of https://www.hoselink.com/?utm_source=radio&utm_medium=website_social&utm_campaign=Joey&Holly&utm_term=april_may  use code Radio10 to save 10 dollars off your order Eaton Brothers of https://eatonbrothers.com/product-category/soaker-hose/Water supply Tanks of https://www.watersupplytanks.com/ Use code Gardening10 to save 10% off your order Megacatch of https://megacatch.com/ use code Joeyb to get 20% off your order MrCooldiydirect of https://mrcooldiydirect.com/  USE  CODE GARDEN for a special discount and free nationwide shippingOur Amazon #Influencer #ad #CommissionsEarned page  with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list    https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp&isPublicView=true

The Medical Council of New Zealand is poised to deliver a personal apology to a survivor of the notorious Lake Alice child and adolescent unit whose complaint about the horrors there was ignored. 20 years after he was sent to the institution, where children were tortured with electric shocks and paralysing injections, Steve Watt asked the council to investigate the unit's lead psychiatrist, Dr Selwyn Leeks. But his plea fell on deaf ears, partly due to concerns about harassing Dr Leeks, reporter Jimmy Ellingham has the story.

Sunil talks about crushing his enemies whilst eating flapjacks, Chris reports back from the Leek Club AGM and the lads discuss the challenges facing Chris' local church through the prism of a popular tabletop strategy game about space soldiers fighting for survival in the far future.  Do you have a Rural Concern or city related query? Drop us an email at christopher@alovelytime.co.uk and we'll answer it! We won't be rude! The best way to support Rural Concerns is through Patreon. For less than a fiver you can get bonus episodes and access to our Discord community, The Creamery. For more info, click here. You can now book tickets to Chris' debut UK tour! He's taking his Edinburgh Comedy Award nominated show to Edinburgh, London, Leeds, Manchester, Bristol, Barnard Castle and Leicester. Grab your tickets, here! Our music is by Sam O'Leary and our artwork is by Poppy Hillstead. Rural Concerns is edited by Joseph Burrows and produced by Egg Mountain for A Lovely Time Productions.

Shoutout @52Leeks For a Great Conversation. Follow https://instagram.com/52leek/ for new music and updates 0:00 - Welcome @52Leek 1:00 - Growing Up on Lawrence Ave in Toronto 1:50 - Musical Background 3:00 - Getting Positive Feedback Early On 5:20 - Music Being A Positive Outlet 8:30 - Expressing Yourself Through Music; Authenticity 9:15 - Shoutout @SkullNScorpion 9:30 - Jamaican Background 11:10 - Getting Out Of Comfort Zone 12:25 - "Home Isn't Even A Place" 14:00 - Chemistry With @SkullNScorpion 15:15 - Being Different & Working With Like-Minded People 16:50 - Being Hands On; Issues with Video Guys 20:00 - Invest In Yourself; Create Your Own Luck 21:30 - "Don't Forget About Me"; Experimenting With Samples & Styles 27:30 - Making Music About Your Life; Enjoying The Process 29:50 - "Last Day Out" 32:00 - Journaling 34:35 - Chromazz Collabs 37:30 - "Finesse Worldwide" 41:00 - Throwing Events; Support From Community 44:00 - Fashion 47:00 - Real Life Living 48:30 - Toronto Rap Scene 51:25 - Yung Leeks Outro & Shoutouts 54:30 - Shoutout @52LEEK

Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:RecipesCider-braised Rosemary Chicken with Leeks & BeansBlueberry Snacking CakeFlapjacks (Amy filled them with fresh raspberries)Golden SyrupNYT Marry Me Chicken***Food ScenesWilly Wonka Opening sceneMeryl Streep moans, "Butter!"Eat Drink Man Woman opening sceneTortilla Soup opening sceneBreakfast at Tiffany's opening sceneThe lobsters are loose in Annie HallThe family dinner in Saturday Night Fever"I'll have what she's having" in When Harry Met SallySpaghetti with syrup in ElfCaviar and baby corn in Big“I have nipples, Greg. could you milk me? in Meet the Parents“Prison cooking scene in GoodfellasClemenza's meatballs in The Godfather"Leave the gun, take the cannoli." in The GodfatherMaking ram-don in Parasite"Tyler's Bullshit" in The Menu The strudel scene in Inglourious BasterdsFeast of the seven fishes in The BearWallace and Gromit planning a trip to source cheese in Wallace and GromitThe presentation of the Brie in Julie & JuliaEmma Stone learns to tell a joke in Poor Things"You fold in the cheese," in Schitt's CreekRoyale with Cheese in Pulp FictionThe egg yolk scene in TampopoCook an egg on her stomach in Hot ShotsWhite Castle scene in Harold and KumarThe capezzoli di venere scene in AmadeusThe peach scene in Call Me by Your NameEvery chocolate scene in ChocolatPastries and shoes in Marie AntoinettePasta and arias in Eat, Pray, LoveQuail stuffed with foie gras and truffle vol-au-vents in Babette's FeastThe timbalo scene in The Big NightGaston eats eggs in Beauty and the Beast Cherries jubilee in The HoldoversThe pastel de nata scene in Poor ThingsDinner scene in Killers of the Flower Moon--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

Believe it or not, spring is around the corner.  Here in NorCal, it is still wet with periods of cold, so one does have to be careful with working soil and protecting from potentially freezes.  LOTS of prep to do for the upcoming season.   It is time to plant: ·       Broccoli ·       Cabbage ·       Carrots ·       Cauliflower ·       Collards, swiss chard ·       Kale ·       Leeks ·       Loose leaf lettuce ·       Peas ·       Potatoes….late in the month   Chores include: ·       Sow tomatoes inside ·       Start flowers (sunflowers, strawflower, zinnias, etc) ·       Direct sow sweet peas ·       Plant bare-root (roses, fruit trees, asparagus, strawberries, rhubarb, berries) ·       Spray fruit trees ·       Fertilize ·       Compost ·       Clean up, cut back ·       Prune roses, fruit trees   Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.   To ask questions for future shows, submit them at: ·       Facebook ·       Instagram ·       email Marlene at marlenetheplantlady@gmail.com   Find Marlene over on YouTube, Instagram and Facebook

What happens to our gardens when it snows? This week David Maxwell heads to Downhill Demesne on Antrim's north coast to see how a blanket of white transforms how we experience the garden. He also chats to Una Quinn about her plans for the Bog Garden there in 2024. Along the coast in an equally cold Ballyvoy, Conrad McCormick is protecting his tender plants as the mercury drops and on the shores of Strangford Lough, Amy Kelly is able to harvest veg from her allotment despite it being midwinter. Expert Claire McNally will join David in studio to take live questions including one from a listener with rusty leeks and another who is growing peppers indoors through the colder months. Contact the programme on gardenerscorner@bbc.co.uk