Podcasts about limu

Sdílené koloběžky a kola Lime po celém světě najezdily dohromady už přes 700 milionů kilometrů, jen v Praze to loni bylo přes tři miliony kilometrů. Americký startup pohybující se v segmentu sdílené mobility má v české metropoli dnes dva a půl tisíce koloběžek a několik stovek elektrokol. V ulicích budou i přes zimu. A v případě kol Lime do Prahy během podzimu rozmístí kola novější elektrokola, konkrétně čtvrté generace. Sdílená kola a koloběžky zaparkované v ulicích rozdělují společnost a úkolem Václava Petra je domluvit s jednotlivými městy či jejich částmi zejména na porušování zákazu jízdy na chodníku a systému parkování. V tom už se podle Petra situace zlepšuje i díky tomu, že se Praha vydala cestou systému parkovacích míst. “Vyznačená parkovací infrastruktura parkovací je to hlavní,” říká. Jaká maximální vzdálenost mezi parkovacími místy musí být, aby je uživatelé využívali? Jezdí na Limu více zahraniční turisti, nebo Češi? Bude někdy Lime integrovaný do Lítačky? To vše si poslechněte v podcastu.

In today's episode Vic and Em answer your questions! In this fun Q + A episode they touch on gender disappointment, what to do if your child is seeing spirits, how sex can be a chore when TTC and so much more. Don't forget to follow us on Instagram to stay up to date on all things LIMU @longislandmomsunfilitered https://www.instagram.com/longislandmomsunfiltered/

We are back and our wallets wish we weren't. We are mourning the retirement of Jason Kelce, talking about the Ark of the Covenant being a nuclear reactor, Tom is done with Chipotle and we buy some beer products from Temu. Support the podcast by donating at Anchor.fm/bestbestfriendspod/support Check out the live stream at Twitch.tv/bestbestfriendspodcast Save $10 on your first box of $25 or more on Tavour with Promo Code BESTBESTFRIENDSPOD Episode Song: Wake the Dead by Comeback Kid Remember to Subscribe, Rate and Review UNTAPPD - @Bestbestfriendspod INSTAGRAM - @Bestbestfriendspod FACEBOOK - @Bestbestfriendspod TWITTER - @BBFPod EMAIL - BestBestFriendsPod@gmail.com --- Support this podcast: https://podcasters.spotify.com/pod/show/bestbestfriendspod/support

In deze aflevering van Kalm met Klassiek hoor je muziek met de lieflijke titel 'Limu, limu, lima'. Om het aantal l's nog wat op te voeren, wordt dit Zweedse volksliedje hier ook nog eens uitgevoerd door pianist Lang Lang. Hij maakte een bewerking voor piano van het oorspronkelijk Zweedse herderslied. Als je goed luistert hoor je de deinende graslanden er prachtig in terug.  Wil je meer Kalm met Klassiek? Ga naar npoklassiek.nl/kalmmetklassiek (https://www.npoklassiek.nl/kalmmetklassiek). Alle muziek uit de podcast vind je terug in de bijbehorende speellijst (https://open.spotify.com/playlist/6YgSfm1Sux7CroiJvzeUdx?si=f0f254ee8f4048e7). 

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A wave-splashing tale of the First Lady of Limu! Dive into the fascinating life of Isabella Aiona Abbott. From her early days in Hawaii to becoming a world-renowned expert on Pacific Ocean algae, her journey was filled with scientific curiosity and groundbreaking accomplishments. Drawing on the wisdom passed down through generations, she showed us how to connect with the natural world and use the oceans gifts for food and more. Ms. Abbott broke barriers by being the first Hawaiian woman to earn a PhD in science, discovering over 70 edible seaweeds, and leaving an enduring legacy in marine botany and Hawaiian ethnobotany.Go to the episode webpage: https://jonincharacter.com/isabella-aiona-abbott/     If you liked this story about Isabella Aiona Abbott, you might like learning about other American Asian and Pacific Islanders who forged new paths in the arts and sciences: https://jonincharacter.com/kids-podcast-playlist-for-aapi-heritage-month/ CREDITS: This episode has been a Jonincharacter production. Today's story was written and produced by Molly Murphy and performed by Jonathan Cormur. Sound recording and production by Jermaine Hamilton at Hamilton Studio Recordings.Support the showREACH OUT! Subscribe to @dorktalesstorytime on YouTube Write to us at dorktalesstorytime@gmail DM us on IG @dorktalesstorytime Newsletter/Free Resources: https://bit.ly/dorktalesplus-signup One time donation: https://www.buymeacoffee.com/dorktales Original Music Available on Bandcamp: https://dorktalesstorytime.bandcamp.com/music Now, go be the hero of your own story and we'll see you next once-upon-a-time!

Lāhainā's Wo Hing Temple lost to Maui fires; writer and environmental lawyer Julian Aguon about his desire to build community across the Pacific and the world; Artificial intelligence's impact on our work life; University of Hawaiʻi Center for Oral History embraces stories about limu experts

Welcome to the Turtle Tales series.Limu, the blue turtle is an adapted folktale from Hawaii. Originally written by Kimo Armitage, it's a story about perseverance, friendship, and being kind at heart. Free activity sheets and other downloadable resources are available at www.rituvaish.com/archive-limu-the-blue-turtleSend your artwork to rituvaish@gmail.com.TranscriptEvery year, thousands of baby turtles climb out of their sandy nests and make their way to the ocean. This year, out popped another baby turtle but this one was blue!His parents named him Limu.The tiny blue turtle opened its big eyes, shook the sand off its head, and started to make its way to the ocean.When all the other turtles saw the blue turtle they started to laugh. They pointed their flippers at the poor turtle and teased him.“No one likes me,” the blue turtle said.He dunked his head under the surf and rode out to sea.Children, how did Limu feel when other turtles teased him? Growing up in the sea, Limu the blue turtle would meet other turtles, but after looking at Limu other turtles would laugh and swim away.“No one wants to be my friend,” Limu said sadly.But growing up was not all bad, Limu would bodysurf in the big waves and he would have fun chasing colourful fishes into the coral.One day when he was eating his favourite seaweed off some rocks he heard someone crying. When Limu looked up he saw a little Opihi.Children Opihi belongs to the broad category of marine snails and has conical shells.“Why are you crying?” asked Limu.“I am so sad. I miss my sister who lives far away,” cried the little Opihi.“I can take you,” said the blue turtle. “I can swim really fast and we will be there in no time.”“You are such a nice turtle,” said the Opihi. “My name is Nani.”“My name is Limu. Hop on my back and we leave right now,” said the blue turtle.The Opihi jumped on Limu's back. She hung on tight as the blue turtle swam under the water. They swam near the surface and they swam deep in the deep part of the water. They laughed with the family of seals playing in the water.All of a sudden, the water became black. Nani was very scared.“What is it ?” she cried.Children, can you guess who could that be?When Limu looked up he saw he had bumped into a big whale. The whale was crying.“What's wrong?” Limu asked.“I was swimming in the deep water near a sunken ship and I got a big piece of wood stuck in my flipper,” the whale cried, “It hurts so much.”“Maybe I can help,” said Limu.Limu bit onto the piece of wood and pulled with all his might. He pulled and pulled and pulled.“You can do it!” yelled Nani.Suddenly, the wood came out!The whale was indeed very happy.“How can I ever thank you?” asked the whale.“My flipper is as good as new.”“Glad I could help. My name is Limu,” the blue turtle said. Children, think of a time you have helped someone?That's nice. I am sure helping others made you feel good.“My name is Jonah,” replied the whale. “Limu, you are a good-hearted Turtle. Thanks again.”The blue turtle started swimming again with Nani, the little Opihi on his back. After a day of travelling the blue Turtle and the little Opihi could see the beautiful bay where Nani's sister lived. Many different kinds of colourful fish lived in the reef.As Limu looked at all the different types of seaweed, he was delighted. There is so much food to eat here, he thought to himself!“There is my sister's home,” cried Nani. “I am so happy!” how can I ever thank you enough for bringing me here.”“I'm happy that I could help,” said Limu.They pulled closer to the water's edge where Nani's sister lived.Nani let out a big yell “Ooh Lani”.Lani saw Nani and cried tears of joy for she was happy to see her sister too. Nani jumped off Limu's back and hugged her sister.“Thank you so much Limu,” said Lani,” You are a great friend to my sister and me I am so glad to see Nani. Indeed you have a big heart.”Then she told Limu, "Please eat some seaweed."Limu ate and ate. He had never seen so many different types of seaweed. In fact, he was so busy eating that he did not see how far he had drifted from the rocky shore. All of a sudden he saw two beady eyes looking at him.Then he saw a lot of beady eyes and big dark shapes and Limu became very afraid.“You look good enough to eat,” said one of the dark shapes when it moved closer. Limu saw that it was a shark.“You will make a delicious lunch,” said another shark.“We have never eaten a blue turtle before,” called out another one.Just then a big black shadow covered Limu the big black shadow started to flip the sharks high into the sky one by one. the other sharks were afraid and swam away as fast as they could. Children, can you guess who that big, black shadow was?“It looked like you needed some help Limu,” said the whale.“Oh, thank you Jonah, you saved my life,” said Limu.“That's what friends are for, See you later Limu,” said the whale as he swam away.Limu swam back to Lani's home.He was so happy because he was in a beautiful place with his friends and he knew that no matter what he looked like on the outside others liked him because of the good turtle he was on the inside.  

University of Hawaiʻi building honors botanist Isabella Abbott and inspires research; Hawaiʻi Pacific University Oceanic Institute and community groups restore ecosystem; Waimānalo Limu Hui foster limu patches; limu survey of Kaho'olawe measures military damage

Snapshot of a new report about childcare tax credits lowering poverty levels; University of Hawaiʻi office marks 50 years of diversity and higher education access; Hawaiʻi Pacific University pursuing seaweed research with federal funds; A Kaimukī fishmonger promotes community and food security

Nobody seems to like poor Limu, but it is definitely their loss. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We first came across this coffee all the way back in 2016 after being introduced by the importers that we worked with in Ethiopia at the time. We have been buying from Ana Sora consistently ever since and it's safe to say that this is one of our most popular coffees – when it goes out of season we're flooded with emails asking when it's going to come back... well, happy days are here again! We see a lot of consistency from this coffee and year-on-year it always delivers with those clean blueberry/floral flavours and a little bit of seasonal variation. We always blind cup pre-shipment samples and when we come to this bowl we often say “Ooooh I hope this is the new Ana Sora!” and lo and behold it is, it's a super distinctive coffee. It's our sixth year of roasting this coffee and Ana Sora is now the Ethiopian farm that we buy the most volume from as, for good reason, it's just so popular with everyone! Ana Sora is a private farm owned by second-generation coffee farmer Israel Degfa. He grew up immersed in various aspects of the coffee industry as his father was a mill manager and his mum sold coffee to commuters in the local bus station. Because he grew up in a coffee producing area, he shows great respect for the farmers, both as business partners and as people. As coffee farms go, Ana Sora is a very new farm: it was only formed in 2013. Coffee trees take an average 2-3 years to produce a crop of cherries that's big enough to sell, so we started buying soon after it first went on the market. It's located at a whopping altitude of between 1,900 and 2,350 metres above sea level. It's a gorgeous but somewhat tiring walk to get there - it's not all just holiday snaps, this coffee buying malarkey! The estate is located in the Guji Zone in the South of Ethiopia, due East of the town of Yirgacheffe. It's western neighbour is Uraga and to the East is Adola - both places where Israel owns mills as well. Broadly speaking there are 5 primary coffee producing regions in Ethiopia; Sidamo, Limu, Yirgacheffe (a subsection of Sidamo), Harrar, and Djima – each presenting characteristic flavour profiles. Guji coffees have historically been sold as Sidamo coffees, but today they are thought of as separate and are being more properly marketed as such. The local area is known for coffees with bright acidity and juicy, fruity flavours, often with a tea-like body. It is unusual to find private farms of 250 hectares in Ethiopia (the norm being smallholder gardens of less than 2 hectares each) and even more unusual to find them at such high altitudes. Ethiopian coffee farms are high in general compared to other producing countries (mostly between 1,700 - 2,100 masl) but Ana Sora is on the higher side still, reaching as high as 2,350 masl. The altitude helps with the slower maturation of the coffee cherry, with temperatures averaging between 16-19ºC allowing more time for the plant to develop, which contributes to the super unique cup profile. Coffee growing is popular locally, and Israel also sources coffee from the surrounding area. Each washing station has around 1000-2000 members, each with one of the small home coffee plots typical of Ethiopia, producing very small quantities. The area is populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. In his role as CEO of producing and exporting company Kerchanshe, Israel believes in helping these farmers through education in husbandry, and also through financial assistance. Their passion for fine coffee is coupled with consistent reinvestment not only in improved infrastructure, technology and processes, but Kerchanshe also invests 10% of its annual profits into social responsibility programs such as building schools and providing clean water to the communities it serves. Israel has already built schools in Adola and Kercha and is currently constructing schools in Gelana Gesha and Kilenso Mokonesa. The farm used to only produce Naturally processed coffee, however in 2018 the farmers decided to take advantage of the river Turo nearby and built a washing station capable of producing washed coffee using the river as their water source. Since then Ana Sora has produced both Washed and Natural lots and we're super happy to have both for you! Kicking things off is a floral note, with lemon following hot on its heels. A white sugar sweetness carries through, finishing alongside a clean black tea flavour. The whole thing has a delicate but silky body. Country: Ethiopia Area: Guji zone Nearest town: Yirgacheffe Farm: Ana Sora Varietal: Indigenous wild varietals Processing: Washed Owner: Israel Degfa Founding year: 2013 Altitude: 1,900–2,350 m.a.s.l. Farm size: 250 hectares, of which 150 hectares are coffee CUPPING NOTES Floral, lemon, white sugar, black tea Clean cup: (1–8): 7 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 87.5 Roasting Information Light to Medium - through first crack, but look to finish the roast as soon as first has ended, just as the smell of those floral aromatics on the roasting beans fades away.

Welcome to the Turtle Tales series.Limu, the blue turtle is an adapted folktale from Hawaii. Originally written by Kimo Armitage, it's a story about perseverance, friendship, and being kind at heart. Free activity sheets and other downloadable resources are available at www.rituvaish.com/limu-the-blue-turtleSend your artwork to rituvaish@gmail.com.TranscriptEvery year, thousands of baby turtles climb out of their sandy nests and make their way to the ocean. This year, out popped another baby turtle but this one was blue!His parents named him Limu.The tiny blue turtle opened its big eyes, shook the sand off its head, and started to make its way to the ocean.When all the other turtles saw the blue turtle they started to laugh. They pointed their flippers at the poor turtle and teased him.“No one likes me,” the blue turtle said.He dunked his head under the surf and rode out to sea.Children, how did Limu feel when other turtles teased him? Growing up in the sea, Limu the blue turtle would meet other turtles, but after looking at Limu other turtles would laugh and swim away.“No one wants to be my friend,” Limu said sadly.But growing up was not all bad, Limu would bodysurf in the big waves and he would have fun chasing colourful fishes into the coral.One day when he was eating his favourite seaweed off some rocks he heard someone crying. When Limu looked up he saw a little Opihi.Children Opihi belongs to the broad category of marine snails and has conical shells.“Why are you crying?” asked Limu.“I am so sad. I miss my sister who lives far away,” cried the little Opihi.“I can take you,” said the blue turtle. “I can swim really fast and we will be there in no time.”“You are such a nice turtle,” said the Opihi. “My name is Nani.”“My name is Limu. Hop on my back and we leave right now,” said the blue turtle.The Opihi jumped on Limu's back. She hung on tight as the blue turtle swam under the water. They swam near the surface and they swam deep in the deep part of the water. They laughed with the family of seals playing in the water.All of a sudden, the water became black. Nani was very scared.“What is it ?” she cried.Children, can you guess who could that be?When Limu looked up he saw he had bumped into a big whale. The whale was crying.“What's wrong?” Limu asked.“I was swimming in the deep water near a sunken ship and I got a big piece of wood stuck in my flipper,” the whale cried, “It hurts so much.”“Maybe I can help,” said Limu.Limu bit onto the piece of wood and pulled with all his might. He pulled and pulled and pulled.“You can do it!” yelled Nani.Suddenly, the wood came out!The whale was indeed very happy.“How can I ever thank you?” asked the whale.“My flipper is as good as new.”“Glad I could help. My name is Limu,” the blue turtle said. Children, think of a time you have helped someone?That's nice. I am sure helping others made you feel good.“My name is Jonah,” replied the whale. “Limu, you are a good-hearted Turtle. Thanks again.”The blue turtle started swimming again with Nani, the little Opihi on his back. After a day of travelling the blue Turtle and the little Opihi could see the beautiful bay where Nani's sister lived. Many different kinds of colourful fish lived in the reef.As Limu looked at all the different types of seaweed, he was delighted. There is so much food to eat here, he thought to himself!“There is my sister's home,” cried Nani. “I am so happy!” how can I ever thank you enough for bringing me here.”“I'm happy that I could help,” said Limu.They pulled closer to the water's edge where Nani's sister lived.Nani let out a big yell “Ooh Lani”.Lani saw Nani and cried tears of joy for she was happy to see her sister too. Nani jumped off Limu's back and hugged her sister.“Thank you so much Limu,” said Lani,” You are a great friend to my sister and me I am so glad to see Nani. Indeed you have a big heart.”Then she told Limu, "Please eat some seaweed."Limu ate and ate. He had never seen so many different types of seaweed. In fact, he was so busy eating that he did not see how far he had drifted from the rocky shore. All of a sudden he saw two beady eyes looking at him.Then he saw a lot of beady eyes and big dark shapes and Limu became very afraid.“You look good enough to eat,” said one of the dark shapes when it moved closer. Limu saw that it was a shark.“You will make a delicious lunch,” said another shark.“We have never eaten a blue turtle before,” called out another one.Just then a big black shadow covered Limu the big black shadow started to flip the sharks high into the sky one by one. the other sharks were afraid and swam away as fast as they could. Children, can you guess who that big, black shadow was?“It looked like you needed some help Limu,” said the whale.“Oh, thank you Jonah, you saved my life,” said Limu.“That's what friends are for, See you later Limu,” said the whale as he swam away.Limu swam back to Lani's home.He was so happy because he was in a beautiful place with his friends and he knew that no matter what he looked like on the outside others liked him because of the good turtle he was on the inside.  

This is our first year buying from the Telilia Washing Station and also the first time in quite a few years we've had a coffee from Jimma on offer! Jimma is one of the traditional coffee producing regions of Ethiopia, situated north of the famous Yirgacheffe. Traditionally, coffees from the Jimma region are called “Limu” and are produced using the washed process. Whereas Washed Yirgacheffe and Sidamo coffees typically have a light body and black tea flavours, the coffees of Jimma are known for a fuller texture and bright acidity. As well as producing coffees with a unique flavour profile, Jimma is also home to the Jimma Agricultural Research Centre (JARC). This is the home of coffee plant research and development in Ethiopia. Coffee plant varietals is a tricky conversation in Ethiopia, where there is a huge range of genetic diversity in plants, and we often have to describe them as “heirloom”. These might be truly wild plants, but in many cases these are actually plants which came originally from the JARC selective breeding programs. Two of the most famous selections from JARC, popular throughout Ethiopia and which make up this lot are JARC 74110 & JARC 74112 (catchy name, right!!). This particular mill - Telila Washing Station - is situated near Kecho Anderacha in Gera woreda. the washing station is owned by Mike Mamo. Mike is a coffee exporter and also partner in the importer for this coffee, but in 2019 he decided to buy this Washing Station. It's taken him a while to get it organised and get good practices in place, so this is the first opportunity we've had to taste the coffee - but if it's this good already, we're excited to see what the future brings! Like most Washing Stations in Ethiopia, Telila takes coffee cherries from local smallholders. Unlike many Washing Stations, Mike has focused on controlling and separating the coffee cherries the mill takes in lots can be kept apart. That's where the second part of this coffee's name comes in - this lot (which we have all of) has come from one day's worth of coffee processed from the nearby Yukro village. Brightly zingy, but with a juicy body, there's a hit of fresh white grapes up front. That mellows out into a big, sweet nectarine, with delicate hints of raspberry and passionfruit on the finish. The nectarine lingers through the aftertaste, finally slipping into kiwi fruit as you go back for the next sip. A super interesting and complex cup of fruit for you. Country: Ethiopia Region: Jimma Washing Station: Telila Washing Station Owner: Mike Mamo Farmers: Local Smallholders Varietal: JARC 74110 & JARC 74112 Process: Washed CUPPING NOTES White grape, nectarine, raspberry, passionfruit, kiwi fruit. Clean cup: (1–8): 6 Sweetness: (1–8): 7 Acidity: (1–8): 7 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 7 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 88 Roasting Information Medium - keep a nice steady pace and let it run through first crack and into the crack, but don't let this anywhere near second.

Tomáš Nídr nás dnes zavede do Limy, hlavního města Peru. Já si Limu představuju stejně jako celou Jižní Ameriku jako město vždy zalité sluncem, kde se na rozích ulic popíjí silná káva, kouří se doutníky, děti se snaží všelico prodávat procházejícím a taky jako místo, kde asi nebude takový problém narazit na chudobu a zároveň na ty nejbohatší z nejbohatších. Jak moc je to pravda nebo ne?  Tomáš se věnuje Latinské Americe a více než 10 let žije v hlavním městě Peru. Odtud podniká reportážní cesty do okolních zemí a píše do několika českých novin a časopisů včetně Deníku N anebo časopisu Reportér. V Limě zakotvil poté, co poznal svou budoucí ženu Claudii, se kterou má malou Sofii. Tomáš píše o životě běžných Peruánců i o tématech, která drasticky ovlivňují životy lidí na jižní polokouli, jako je obrovské sucho nebo drogová problematika. V podcastu jsme mluvili mimo jiné o roli manželek jihoamerických drogových bossů. Dalším Tomášových tématem jsou čeští krajané a místa, pojmenovaná po vypálených Lidicích: "Když byly Lidice vypáleny, československá exilová vláda toho "propagandisticky" využila v tom smyslu, že se zasadila o to, aby jméno Lidic nikdy nezmizelo z mapy světa. A podařilo se, že se na některých místech přejmenovaly po Lidicích vesnice, parky nebo ulice. Vždy, když jsem v nějaké zemi, kde vím, že se něco po Lidicích jmenuje, tak se tak vydám," vypráví Tomáš Nídr. Do budoucna by rád tento svůj osobní projekt posunul do ucelené podoby v knižní publikaci.V rozhovoru se dostaneme i k tomu, co v jejich limském bytě vzniklo během koronavirové karantény. Když se jako rodina ocitli s manželkou a dcerou zavření v izolaci, rozhodli se, že společný čas využijí k napsání knihy. Sofinka inspirovala, Tomáš psal a Claudia - původem architektka - ilustrovala. Vznikla dětská kniha Sofinka a kouzelná cukrárna.I tentokrát díky, že jste poslouchali a když budete podcast dál sdílet, udělá mi to velkou radost.Zdraví vás Julie 

We first came across this coffee all the way back in 2016 after being introduced by the importers that we worked with in Ethiopia at the time. We have been buying from Ana Sora consistently ever since and it's safe to say that this is one of our most popular coffees – when it goes out of season we're flooded with emails asking when it's going to come back... well, happy days are here again! We see a lot of consistency from this coffee and year-on-year it always delivers with those clean blueberry/floral flavours and a little bit of seasonal variation. We always blind cup pre-shipment samples and when we come to this bowl we often say “Ooooh I hope this is the new Ana Sora!” and lo and behold it is, it's a super distinctive coffee. It's our sixth year of roasting this coffee and Ana Sora is now the Ethiopian farm that we buy the most volume from as, for good reason, it's just so popular with everyone! Ana Sora is a private farm owned by second-generation coffee farmer Israel Degfa. He grew up immersed in various aspects of the coffee industry as his father was a mill manager and his mum sold coffee to commuters in the local bus station. Because he grew up in a coffee-producing area, he shows great respect for the farmers, both as business partners and as people. As coffee farms go, Ana Sora is a very new farm: it was only formed in 2013. Coffee trees take an average 2-3 years to produce a crop of cherries that's big enough to sell, so we started buying soon after it first went on the market. It's located at a whopping altitude of between 1900 and 2350 metres above sea level. It's a gorgeous but somewhat tiring walk to get there - it's not all just holiday snaps, this coffee buying malarkey! The estate is located in the Guji Zone in the South of Ethiopia, due East of the town of Yirgacheffe. Its western neighbour is Uraga and to the East is Adola - both places where Israel owns mills as well. Broadly speaking there are 5 primary coffee producing regions in Ethiopia; Sidamo, Limu, Yirgacheffe (a subsection of Sidamo), Harrar, and Djima – each presenting characteristic flavour profiles. Guji coffees have historically been sold as Sidamo coffees, but today they are thought of as separate and are being more properly marketed as such. The local area is known for coffees with bright acidity and juicy, fruity flavours, often with a tea-like body. It is unusual to find private farms of 250 hectares in Ethiopia (the norm being smallholder gardens of less than 2 hectares each) and even more unusual to find them at such high altitudes. Ethiopian coffee farms are high in general compared to other producing countries (mostly between 1700 - 2100 masl) but Ana Sora is on the higher side still, reaching as high as 2350 masl. The altitude helps with the slower maturation of the coffee cherry, with temperatures averaging between 16-19ºC allowing more time for the plant to develop, which contributes to the super unique cup profile. Coffee growing is popular locally, and Israel also sources coffee from the surrounding area. Each washing station has around 1000-2000 members, each with one of the small home coffee plots typical of Ethiopia, producing very small quantities. The area is populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. In his role as CEO of producing and exporting company Kerchanshe, Israel believes in helping these farmers through education in husbandry, and also through financial assistance. Their passion for fine coffee is coupled with consistent reinvestment not only in improved infrastructure, technology and processes, but Kerchanshe also invests 10% of its annual profits into social responsibility programs such as building schools and providing clean water to the communities it serves. Israel has already built schools in Adola and Kercha and is currently constructing schools in Gelana Gesha and Kilenso Mokonesa. The farm used to only produce Naturally processed coffee, however, in 2018 the farmers decided to take advantage of the river Turo nearby and built a washing station capable of producing washed coffee using the river as their water source. Since then Ana Sora has produced both Washed and Natural lots. They tend to produce greater volumes of Washed coffees the first part of the harvest, and Naturals in the later part of the harvest. After harvesting the cherries are hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing. Israel generally pays a higher price for good quality cherries, normally 2-4 Birr/kg on top of the general cherry prices. After sorting, the cherries go into floatation tanks where they're covered with water. Any cherries that float are removed – healthy, good quality cherries are denser and sink to the bottom to be kept. For Natural lots, the whole, ripe cherries are then dried in the sunshine on raised African drying beds for between 15-18 days depending on the weather. They are dried in a relatively thin layer of about 3-4cm for the first few days, then built up to 6-10cm as they progress, being turned frequently throughout. During the midday heat, the drying beds are covered with plastic or shade nets to protect the cherries from intense sunlight, then again at night to protect against humidity. This effort and attention to detail mean that the cherries dry evenly, yielding a high-quality coffee and a really clean Natural flavour profile. This kicks off with a burst of sweet orange, with a delicate floral edge running behind it. We love this coffee each year for the blueberry it brings though, and that takes over from the orange, backed up by dark chocolate notes. The fresh blueberry hit fills out and lingers into the aftertaste, dragging you back for more. Country: Ethiopia Area: Guji zone Nearest town: Yirgacheffe Farm: Ana Sora Owner: Israel Degfa Founding year: 2013 Altitude: 1,900–2,350 m.a.s.l. Farm size: 250 hectares Coffee growing area: 150 hectares Varietal: Indigenous wild varietals Processing: Natural CUPPING NOTES Orange, floral, fresh blueberry, dark chocolate Clean cup: (1–8): 7 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6.5 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 87.5 Roasting Information Medium – keep a good pace as you go into crack and let this run through at a nice steady pace, to drop once first is done but before you get anywhere near second. Pace is important to manage the balance of floral, fruity flavours against the juicy body.

Bulessa Washing Station is located in the Sidamo region of Ethiopia, named after the native ethnic population of Sidama people who originate from this Southern-Central area of the country. The Sidama have an estimated population of 3.5 million and as with all other ethnic groups in Ethiopia, they have their own unique culture, tradition, and heritage. Broadly speaking there are 5 primary coffee producing regions in Ethiopia; Sidamo, Limu, Yirgacheffe (a subsection of Sidamo), Harrar, and Djima – each presenting characteristic flavour profiles. In coffee terms, Sidamo is known for the variety that it offers, which often results in a profound complexity of taste. The coffee farmers of Sidama grow their unique varieties on small land parcels and deliver their produce to processing sites. This results in a unique mixture of “mixed heirloom” varietals that give Sidamo coffee its distinct flavour. The coffee you see here is grown on land between 1650-1850 metres above sea level by a group of 112 majority-female smallholder farmers who deliver their crop to the Bulessa Washing Station to be processed. The washing station is run by Tizita Bizuneh and managed by a team of 15 full-time female workers, with up to 100 additional seasonal workers during harvest season. Tizita started this project with the goal of empowering women working in coffee from production to management of the station, something that has already become a reality at Bulessa. Due to traditional gender roles a lot of coffee-producing countries such as Ethiopia often see higher levels of gender inequality – it's common to see women doing harvesting or quality work but men most often occupy positions of leadership and are in charge of the decision making, selling, and higher business matters. It's unusual for a woman to run a washing station as this is a prominent position in the community, but Tizita is a shining example of what's possible. As the project has evolved, the scheme has developed and started providing educational and agricultural workshops for children and women across the community. Further to the empowerment project, the contributing farmers are also registered and a part of the Kerchanshe support network set up by Israel Degfa. This network helps smallholders and their families with access to healthcare, education and agricultural support. A lot of you will be familiar with our friend Israel Degfa from some of our other Ethiopian offerings (Ana Sora, Adola, Uraga, to name a few!) - well we purchased this coffee via our friends at Kamba who source coffees from Kerchanshe... Israel is one of Kamba's shareholders and is the owner and CEO of Kerchanshe. The term ‘vertical integration' is one that is used a lot in specialty coffee, but our sourcing strategy in Ethiopia is exactly that. Israel owns a variety of mills, washing stations and private farms across the coffee-producing regions of Ethiopia. Ultimately the money that these coffees are sold for by Kamba at the end of the chain (what we paid for the green coffee, made possible by what you guys pay us!) goes in part back to Israel and is reinvested in the Ethiopian coffee community. Founded 15 years ago on the principles of bringing fairness and transparency to the coffee value chain and giving back to the community, Kerchanshe has established a track record of fair trading and excellent quality, and now employs over 1250 permanent staff and 10,000 seasonal staff. Directly and indirectly, it impacts the livelihoods of over 1 million coffee growers throughout the Southern and South-Western coffee cultivating regions of Ethiopia. This ethical policy stretches far beyond coffee too: Israel has set up the Buna Qela Charity (https://www.bunaqela.org) and a Smallholder Membership scheme. He believes in helping local farmers through education in husbandry and financial assistance, his passion for fine coffee is matched with consistent contribution to improved infrastructure, technology and processes, and social responsibility programs. This coffee is a “Fully Washed” lot. At Bulessa, the fresh coffee cherries are delivered to the washing station to be processed immediately after harvesting, this is usually the same day the cherries were picked. The skin of the fruit is removed using machines which scrape away the very outer layer of the cherry, leaving behind the seeds covered in sticky mucilage. These are then immersed in water in large cement fermentation tanks. Unripe or damaged fruit floats to the top and is removed, leaving the good cherries at the bottom. Over the course of about 24 hours the process of fermentation breaks down the sugars in the mucilage and frees it from the seeds within. Once this process is finished the coffee is pushed along channels of flowing water away from the fermentation tank, this agitation frees up any remaining mucilage before finally the coffee enters another tank where it is rinsed with fresh water. The result is wet coffee in parchment, free of all sticky mucilage. From the final washing tank, the wet parchment coffee is taken to dry in the sun, usually on raised African drying beds. This process of drying happens quickly until the dry beans ideally have a water content of around 10%. The Fully Washed process produces incredibly bright and clean tasting coffee. Ever dunked a chocolate malted milk biscuit in tea?? This coffee kicks off with lots of black tea at the start, with a wedge of lemon in there too. As it cools, the sweetness really comes to the fore and makes this a well balanced quaffing coffee, with malted milk biscuit and milk chocolate slowly filling the cup. Country: Ethiopia Region: Aleta Wondo, Sidamo Mill: Bulessa Contributing smallholders: 112 Producer: Tizita Bizuneh Altitude: 1,650-1,850 masl Processing method: Washed Varietals: Heirloom varietals CUPPING NOTES Black tea, lemon, malted milk biscuit, milk chocolate Clean cup: (1–8): 6 Sweetness: (1–8): 7 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6 Correction:(+36): +36 Total (max. 100): 86.5 Roast Information Medium - through first and give it a fraction more development than you might for most washed Ethiopian coffees, to develop that sweetness well.

Dr. Isabella Aiona Abbott and Central Pacific Algae!!! --- Support this podcast: https://podcasters.spotify.com/pod/show/diane-t-sands/support

Tema: ,,Tikėjimas prisikėlimu – beprotybė?'' Kalbėtojas: Laurynas Jacevičius iš apologetika.lt  Kalbintojas: Simonas Bendžius, bernardinai.lt religijos temų redaktorius Įkelta į Youtube: 2021-04-06 Vaizdo įrašas: https://youtu.be/MO5yp8Bc3Oc  

This is Part Two of two episodes with David Hoffman. Where our last episode was more technical, David sharing about how he booked his role in the massive Liberty Mutual campaign, this one is more emotionally intelligent. It could be argued that it’s actually more valuable to understand the mindset of someone who’s achieved something that you may want, and David opens up and shares insightful and authentic truths with us here in Part 2. David articulates and says some things that a lot of us have thought about and maybe haven’t had the courage to say publicly or even admit to ourselves and we hope you get something out of it.Relevant LinksDavid’s website https://www.thedavidhoffman.com/David is not on social media (he’s truly free)LiMu emu & Doug commercials https://www.youtube.com/watch?v=iWXjw7QY7xY&list=PLxUNmyJ_IIGzPPOd52HUmzMEnMHcbYHw0&ab_channel=LibertyMutualGeorge Washington Is Here To Help https://www.thedavidhoffman.com/georgewashingtonBrought to you by CRY www.filmcry.com Episode Edited by Dylan Giovanetto - DylGio@gmail.com | www.DylanGio.com Intro mixed by Micheal Hartman - michaelhrtmn4@gmail.com

our friend jack joins the afterparty for the first time, bringing w him a ragtag cast of crazy characters ready to battle the elements and each other: 39 days, 18 people, 1 survivor!

PART 1 - BECOMING AN ICONDavid Hoffman is an actor, writer, and all-around creative. This is Part One of two episodes where we talk to David about his experiences and life as an actor, artist, and creative. In this episode, we focus on what led to him becoming the face of the Liberty Mutual commercial campaign (alongside an emu), as well as auditioning for There’s …Johnny on Hulu, and his web series, ‘George Washington Is Here To Help.’Relevant LinksDavid’s website https://www.thedavidhoffman.com/David is not on social media (he’s truly free)LiMu emu & Doug commercials https://www.youtube.com/watch?v=iWXjw7QY7xY&list=PLxUNmyJ_IIGzPPOd52HUmzMEnMHcbYHw0&ab_channel=LibertyMutualGeorge Washington Is Here To Help https://www.thedavidhoffman.com/georgewashingtonBrought to you by CRY www.filmcry.com Episode Edited by Dylan Giovanetto - DylGio@gmail.com | www.DylanGio.com Intro mixed by Micheal Hartman - michaelhrtmn4@gmail.com | www.mahartman.com

A mother's mistake continues to haunt children. Become a Patreon subscriber to download 3 brand new stories of Kamuela's paranormal experiences: https://www.patreon.com/legendsfromthepacific Website: https://legendsfromthepacific.com/36-green-lady Theme Song: "Mystery" by Tavana, courtesy of HI*Sessions Sound Effects: Sound Effects Factory Music Coordinator: Matt Duffy AKA DJ TripleBypass Featured Song: "He Makana No 'Oe" by Kapala, courtesy of HI*Sessions Get your free exclusive story by joining our email list today: "Hawaii's Faceless Ghost - Mujina" https://legendsfromthepacific.ck.page/32ca50bd23 ***** Please give us a rating, write a review, and share us with your friends and family. Instagram: legendsfromthepacific Twitter: LegendsPacific Fan Art: https://legendsfromthepacific.com/fan-artwork Send us your feedback at: https://legendsfromthepacific.com/feedback 

Pandemija korona virusa nastavlja da odnosi zrtve i ostavlja teske posledice po zdravlje ljudi. Ali za mnoge od nas, ovo je kriza koju pratimo uglavnom u vestima, koju ne vidimo direktno. Ipak, svuda oko nas ima ljudi koje je bolest napala. Medju njima je i Nevena Damjanovic iz Priboja na Limu. Kod nje se infekcija brzo zakomplikovala i ona je zavrsila na respiratoru. Pristala je da za Radio Karantin prenese svoje iskustvo.

0:21 The Weekly Catch UpGeorge sends out a public apology for cancelling his highly anticipated birthday shindig but then quickly shifts gears to remind us all (again) about the Thor's blood coursing through his body. We do a brief recap on beers and dinner in Downtown LV with the JTD wives and discuss the state of  mask-wearing. 25:31 Coffee SegmentThis week's coffee was black den a MF, too! We checked out BLK & Bold's Single Origin Limu, Ethiopian. It did not disappoint! Name/Roaster: BLK & BoldRegion: Limu Ethiopia (100% CERTIFIED FAIR TRADE)Origin: Single Origin, Light RoastProcess: NaturalAltitude: 1900-2000 maslTasting Notes:  Chocolate, Blueberry, HoneyAbout the Roaster:Our founders, Rod Johnson and Pernell Cezar, created BLK & Bold with a desire to make purpose popular. They welcome the obligation to equip young people with tools to live their best lives and overcome familiar unfortunate circumstances by turning a daily ritual, enjoying a cup of coffee & tea, into a means of giving back.5% of all profits will be contributed to initiatives that support improving the lives and future for domestic at-risk youth.You can purchase their coffee directly from their site at blkandbold.com. They have distribution via Amazon, Target and Whole Foods also.41:00 Coffee NewsMICE and World Coffee Championships Not Happening in 2020Bourbon Meets Bourbon In Deviation Distilling’s New Barista SpiritsDunkin' is closing 800 US locationsDunkin' Donuts employee arrested after cop finds 'large, thick piece of mucus' in his coffeeCoke with coffee will hit US stores next yearHow To Counteract Caffeine When You’ve Had One Coffee Too Many1:11:49 Shout OutsRod & Pernell at BLK & BoldSenza Gluten Free BakeryVesta CoffeeMothership CoffeeSouthern Nevada Animal Rescue of Las VegasDavid H. and the rest of the H. fam!

Actor David Hoffman joins Nancy to discuss his creative career, his role as Doug in the popular Liberty Mutual ad campaign LiMu Emu and Doug, and his new web series George Washington is Here to Help (1:32). Plus, Nancy shares her magazine humor column highlighting the time she dragged her husband to a taping of Let’s Make a Deal. (41:12). Like and follow Entertaining Insights Facebook Page. Watch the web series George Washington is Here to Help. Binge watch Limu Emu and Doug. Visit Nancy’s website. Learn about segment sponsor the Finding Brave podcast with host Kathy Caprino (1:09, 40:50). Find out more about Kathy Caprino’s new book The Most Powerful You.

Nivi Sharma is COO of BRCK, a company connecting Africa to the internet. BRCK is at the cutting edge of frontier market technology needs for connectivity, whether that’s for people or things.Nivi is involved because she has dedicated her career to creating digital access for children, youth, and adults. Nivi is passionate about the potential impact the internet can have on the economic and social development for the 800 million Africans who are currently not connected, although they all have devices designed for a digital world.In 2011, Nivi co-founded eLimu, the first company to digitize the Kenyan Primary School curriculum for revision and literacy. Nivi’s other passion is creating children’s playgrounds and enabling connectivity in an analogue way. In this podcast:Why Nivi is passionate about connectivityNivi’s dreams for BRCK and overcoming barriers to connectivityWhy we need to connect in a more meaningful wayThe transformational points in Nivi’s life that have influenced her so farWhy Nivi wants to make the idea of public spaces differentWhy leaders need to listen with an open heart and with empathyThe importance of listening to yourself Why companies should be focusing on integrity and creating valuesNivi’s answer for the world is more love and empathyLinks:www.BRCK.comwww.e-Limu.org See acast.com/privacy for privacy and opt-out information.

In which Tom and Gary discuss the maniacal branding of the Liberty Mutual advertising, people who spit on the street, puzzling TV-commercial tropes and the existential humiliation of outlet malls. Plus a teaser of a very special upcoming episode.

There is nothing that can beat eating fresh food from the garden.     It seems every meal around here has fresh basil lettuce from the garden and little cherry tomatoes.   Today, I was at my favorite olive oil store and they sell this little gizmo called the Zip Slicer.   You load it up with your cherry tomatoes or grapes, and then you slice them all in one quick motion.   It's fantastic if you eat tomatoes and grapes a lot. It cuts down on the prep time and I think around here we've been eating Caprese salad about three times a week. So there you go. Check it out: the Zip Slicer.           Brevities   #OTD   It was on this day in 1757 that the botanist John Bartram wrote a letter to Philip Miller.   Miller was the chief Gardner at the Chelsea Physic Garden from 1722 until his death. He corresponded with botanists from all over the world, including John Bartram. Miller even trained William Forsyth after whom Forsythia is named. When Bartram wrote to Miller he shared some of his personal preferences as a gardener. First, he shared his desire for variety in the garden. He said, "One or two is enough for me of a sort." Later in the letter, he shared his dislike for plants that weren't hardy in Pennsylvania. He wrote to Miller saying, "I don't greatly like tender plants that won't bear our severe winters but perhaps annual plants that would perfect their seed with you without the help of a hotbed in the spring will do with us in the open ground."     #OTD  It was on this day in 1803 that President Thomas Jefferson sent a formal letter to his private secretary and aide, Meriwether Lewis.   Lewis was a captain in the first United States infantry. Jefferson wrote him to request that he might lead an expedition of the Missouri River. Jefferson never mentioned botany in the letter, but he clearly was thinking about it; and Lewis knew it. As he was preparing for his trip, Lewis connected with Benjamin Smith Barton. Barton had written the first American textbook on botany and he gave Lewis a little crash course on the subject.     #OTD    It was on this day in 1861 that Sir Frederick Gowland Hopkins was born.   In the 1700s, Dr. James Lind had made it known that eating limes would cure a sailors scurvy. Hopkins work call these substances accessory food factors. Today, we know them as vitamins.     #OTD    And it is on this day in 1892 that Benjamin Lincoln Robinson was appointed the curator of the Asa Gray Herbarium at Harvard.   When Robinson took over, both the herbarium and the library were in dire straits. Robinson was instrumental in acquiring funds and extending the growth of the herbarium in library. Today, the Gray Herbarium and library are still housed at Harvard at 22 Divinity Ave.     #OTD    And It was on this day hundred years ago that Isabella Abbott was born.   She was the first native Hawaiian woman to earn a PhD in science.  Abbott became known as the "First Lady of Limu" or seaweed. When she was a little girl, she spent hours gathering seaweed for her mother to cook in traditional Hawaiian foods. I found a video online of an interview that Leslie Wilcox did with Abbott back in 2008. When Wilcox asked Abbott about her love of studying seaweed, she said, "There are so few of us [compared to] the thousands of people work on flowering plants. Flowering plants mostly have the same kind of life history so they become kind of boring; they make pretty flowers and make nice smells, they taste good - many of them. But, they're not like seaweeds. With every one you pick up, it does go through life a different way ...  It's a game, it's a game I bet with myself the whole whole time from the time I cut it on the outside I say oh I think this might be in such-and-such a family, or something like that, and by the time I get to some magnification on the microscope...  Oh No. 100% wrong.  So let's begin again."   You can watch the video of the interview with Isabella Abbott in the Facebook Group for the Show: The Daily Gardener Community         Unearthed Words   Green Summer   No farther than my fingertips, No weightier than a rose, The essence of green summer slips Into a waiting pose.   The tilted bowl of heaven Has spilled its blue and gold Among the vines and grasses Where autumn is foretold.   Skylarks trill the melody, Crickets cry it over; Summer hides her mystery In fields of hay and clover.     Alice Mackenzie Swaim        Today's book recommendation: The Hillier Manual of Trees & Shrubs by John Hillier   This book is considered a classic in horticultural literature. The best part about it remains all of the notes that were compiled by members of the Hillier family. Among all of them, they had an amazing amount of direct experience growing plants and assessing their performance in different regions. Over 10,500 plants representing more than 650 genera are described in detail, making it an indispensable guide for any keen gardener or botanist.     Today's Garden Chore   Don't forget to pinch back some of your perennials; this is also known as the Chelsea Chop.   The simple technique helps control plant height and delay bloom.   You can use the Chelsea Chop on a number of herbaceous perennials in your garden. Plants like mums, lysimachia, helenium, aster, sedum, and so forth.           Something Sweet  Reviving the little botanic spark in your heart It was on this day in 1831 that the botanist and founding member of the Torrey Botanical Club, Coe Finch Austin, was born.   He was a noted expert on the mosses and liverworts of North America.   To give you an idea of his fearlessness while he was collecting plants, here's a little story I read across:   Coe was visiting his brother in New York and he decided he wanted to climb High Tor.   Austin climbed the mountain; stopping along the way to add specimens to his shoulder bag.   When he reached the top, Austin surprised his brother and handed him the specimens with instructions to meet him at the base of the mountain.   His brother realize that this meant Austin was going to descend along the most dangerous face of the mountain.   He tried to stop him, but Austin did not relent.   His brother waited for him at the meeting place on the base. After a while, and without a sound, his brother suddenly appeared. He came bearing specimens and had a huge smile on his face.         Thanks for listening to the daily gardener, and remember: "For a happy, healthy life, garden every day."

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The Amateur Traveler talks to Nick from Iowa about his stay on the remote tropical island of Niue in the South Pacific. Niue is a coral atoll which is affiliated with New Zealand. This country has only 100 square miles and around 1500 people so this is a place to get away from it all and explore some of the striking scenery such as the coral formations of Togo Chasm, Vaikona Chasm and the Limu pools. Nick stayed in Alofi at Kololi’s Guesthouse and explored the island on motorcycle.

The Amateur Traveler talks to Nick from Iowa about his stay on the remote tropical island of Niue in the South Pacific. Niue is a coral atoll which is affiliated with New Zealand. This country has only 100 square miles and around 1500 people so this is a place to get away from it all and explore some of the striking scenery such as the coral formations of Togo Chasm, Vaikona Chasm and the Limu pools. Nick stayed in Alofi at Kololi’s Guesthouse and explored the island on motorcycle.

The Amateur Traveler talks to Nick from Iowa about his stay on the remote tropical island of Niue in the South Pacific. Niue is a coral atoll which is affiliated with New Zealand. This country has only 100 square miles and around 1500 people so this is a place to get away from it all and explore some of the striking scenery such as the coral formations of Togo Chasm, Vaikona Chasm and the Limu pools. Nick stayed in Alofi at Kololi’s Guesthouse and explored the island on motorcycle.

It's time to step things up. Special guests, Peter & Theresa Christian, Limu distributors and BBBuilders. As program of the National Black Business Trade Association, Black Business Builders wants to build people first and foremost. A new business opportunity is launched everyday and folk are overwhelmed. Join us as we support you in strategic decision making and meet phenomenal people who are Black Business Builders.