Podcasts about maderia

Sleep coach Masa joins me to talk Maderia, acroyoga, insomnia, sleep tracking apps, embodiment vs measurement, Huberman, sleep hygiene, light in the morning, phone use, lifestyle factors, ethics, shame, sleeping with partners, sleep talking, and how to lucid dream. A super useful one for all of us. More information about Masa Nobilo's work - https://www.restfulsleep.eu/   Want to become a certified embodiment coach? More details about CEC - https://embodimentunlimited.com/cec/?utm_source=social&utm_medium=podcast&utm_campaign=cec   Join Mark for in-person workshops - https://embodimentunlimited.com/events-calendar/?utm_source=TEP&utm_medium=Description&utm_campaign=Events   Join free coaching demos sessions with Mark - https://embodimentunlimited.com/free-coaching-with-mark/?utm_source=TEP&utm_medium=Description&utm_campaign=Demo   Find Mark Walsh on Instagram https://www.instagram.com/warkmalsh/

Join this channel to get access to perks: https://www.youtube.com/channel/UChW7UyLcMH6QDwCS295w9aQ/join Coaches across the country used The Coachpad this past season to be more efficient with their scout card prep on the weekends as well as when out on the practice field working with their scout team. Whether you're a coach using a computer program to create cards or drawing them by hand The Coachpad is for you! Never printing paper or stuffing a binder, clearly seeing scout cards outdoors in the bright sun and using The Coachpad on gameday syncing diagrams from the pressbox to the sideline were some of the features coaches enjoyed this season. This offseason get your Coachpad at TheCoachpad.com to get your program ready for next season. TheCoachpad.comThe CoachPad - https://thecoachpad.com 0:13 The CoachPad2:05 background4:00 coaching at navy7:45 Steve Belichick 9:40 transitioning to hs12:15 defensive evolution17:35 the wishbone20:55 offenses evolution28:55 son coaching at his old school32:15 why successful / longevity37:15 coaching advice38:45 book recommendations Tom Maderiasemi-retired head coach (NJ)@MaderiaTom Google Sheet https://docs.google.com/spreadsheets/d/1Dohuyci5dx36k4IFQUuX8XmuJsAIJ6JbYdcXrkcJ-4s/edit?usp=sharing --- Support this podcast: https://podcasters.spotify.com/pod/show/nicholas-bandstra/support

In this episode of TechTalk IDC's Senior Research Manager for Government Insights Louisa Barker talks to Andreia Dorita de Freitas Rosa Collard, Diretora Regional de Informática for Maderia about how islands can position themselves as testbeds for technological innovation from govtech to climatetech. If you would like to find out more about the IDC perspective on the key takeaways with this executive interview click here >> https://www.idc.com/getdoc.jsp?containerId=US50840423&pageType=PRINTFRIENDLY

In Episode 24, our host, Captain Ricky Wheeler talks to Frothy De Silva who has been a charter captain owner/operator for over 40 years. He has a pure passion for fishing, and especially for catching big blue marlin which has landed him in Madeira for over the past decade of his life. He has also started his own line of blue marlin lures and skirts.To book a trip with our guest, Captain Frothy, on the Pesca Grossa in Maderia, go to CaptainFrothy.comTo fish with our host, Captain Ricky Wheeler, aboard his beautiful 60' Custom Sportfishing Boat, go to EuphoriaSportfishing.comFor online fishing courses, go to our website Courses.SaltwaterEuphoria.comSaltwater Euphoria Podcast Sponsors:+Tackle Direct - click the link to go to the page with Ricky Wheeler's Tuna Essentials - tdhook.co/WHEELER+Strike Point Tackle - http://www.strikepointtackle.com/shopUse discount code RICKY10 at Checkout on Strike Point Tackle's Website for 10% off anything on their website.+Saltwater Euphoria - https://www.saltwatereuphoria.com/+Euphoria Sportfishing - https://www.euphoriasportfishing.com/You can follow the following on Instagram:CaptainRickyWheeler: @CaptainRickyWheelerSaltwater Euphoria: @SaltwaterEuphoriaEuphoria Sportfishing: @EuphoriaSportfishingFrothy De Silva: @Captain_FrothyIf you like this podcast please be sure to click that FOLLOW button and also spread the word by sharing this episode with your friends or whatever social channels you are on.  We appreciate your support.

“You could eat your dinner out of the ditch” that's what Fiona Falconer of Wild About tells us in thisweek's podcast which is all about Wild Food.It's abundant, free, full of adventure, resourceful and sustainable and celebrates the beauty and bounty of our landscape. So we discuss why it's important to eat from our natural surroundings and what are the benefits of eating wild foods for our health. Fiona also tells us about the value of running a small business, as she and her husband Malcolm upped sticks from London, moved to a 5-acre farm in Co. Wexford and now run an environmentally sustainable food business, appropriate called Wild About, which along with countless awards has presented them with many creative opportunities. In December 2021, we first chatted to her, and this here podcast is a re-play of that conversation. So we touched based with Fiona this wee to get an update on things on the farm. And as it turns it out they are getting on great! They are still living their mantra of “small is beautiful”, they are developing a food tourism side to the business and along with VisitWexford are hosting farm tours for visitors. Dreams and plans are afoot for a custard apple farm in Maderia with a tourism offering. Sounds exciting. And if you want to meet this vivacious woman in person, you will be able to catch them at Bloom in the Park this coming June 2023.Further more, we decided to re-play this episode as Spring is a particularly great time to get out and about in search of wild goodies and Fiona gives us a delicious and tempting recipe and now is the perfect time to give it a shot. And what's more, that song you hear at the start of the podcast, well that's an original piece of music - made specifically for the NeighbourFood podcast. From blackberries to mushrooms, wild food is also a huge passion for musician Peter Broderick. Peter, a Maine man, now living in Galway loves to forage for wild, edible plants. Though we may be so bold as to suggest writing the theme music for our NeighbourFood podcast was one of his greatest musical feats, what may interest you more is his song “Wild Food” from his album Blackberry, which is all about gathering, foraging, hunting, and munching! It's catchy (see what we did there?). So later you will hear from Peter and what he finds inspiring about “Wild Food”. *******Wild About's Nettle Beer RecipeIdeal for brewing around St Patrick's Day (17 March) when the nettles are young2 carrier bags of nettles (approx 500grams)12 liters of water1.5 kg sugar60 grams cream of tartarYeastOptional - 2 oranges, 2 lemons, GingerBoil the water. Once it comes to the boil, take off the heat. Add the nettles. Cover and leave it to infuse for a minimum one hour, but preferably overnight. Strain the mixture through a muslin cloth. Heat this mixture only enough to dissolve the sugar and the cream of tartar.Add the juice of the orange, lemon, and ginger spice (these are optional)Leave cool at room temperature and then add yeast. Cover with a tea towel and leave in a dark, warm place for four to five days.After this time, remove the scum from the brew bucket and siphon it into plastic bottles. Leave to settle in a cool place such as a fridge.Ready to drink after seven days and we are told it tastes like a Breton cider!. Hosted on Acast. See acast.com/privacy for more information.

This week we're sitting down with Clayton Maderia to have real talk about masculinity and femininity in dance - and how DivaDance brought Clayton's dreams of dancing in heels to life. We get the exclusive on his drawer of tea, how he got the nickname "Quicksand" and.... could there be a Slaycation cruise coming?! Clayton's Instagram: @claytonscomedy Submit topic or guest suggestions here! DivaDance® franchise opportunities are available in select cities. For more info, visit divadancefranchise.com Follow us on social: https://www.instagram.com/divadancefranchise https://www.instagram.com/divadancehq https://www.facebook.com/divadancecompany

Talk about stress prevention; Doug and Monique have set themselves up for stress-free living in paradise for the 2nd half of their lives. They have decided to quit the grind and retire early on the beautiful Portuguese Island of Madeira. In this lively and informative interview, they share why and how they could pull off this fantastic feat. They share what is unique about Maderia, including the weather, cost of living, how safe it is, the health care, and the reasonably priced home they purchased with stunning views of the Atlantic Ocean. We also cover how easy it is to move to Portugal and the different available Visa options.

Jenn speaks to Freddie Valente-Perfeito, a yoga teacher based in Madeira, Portugal! A lawyer in her past life, Freddie discovered yoga in 2014 and has not looked back since. She then went on her self-growth journey traveling around Asia teaching yoga in India, Bali, Costa Rica, and Sri Lanka (where we met at Soul & Surf Retreat)! Besides for letting Freddie share her corporate to yoga journey I wanted to add that she has the most amazing Spotify playlist for working out and practicing yoga! So have a listen to it too! (Recorded on January 28, 2022)About Freddie:Frederica Valente Perfeito, was born and raised in Madeira Island, a Portuguese Island in the Atlantic Ocean. She always wanted to be a lawyer, but once she began her studies, she felt something was wrong, she didn't know what so she continued studying and then working for almost 8 years as a lawyer until the had an epiphany in a music festival, where she realized she was unhappy, no self-love, no love for her lifestyle.She decided to practice yoga in Lisbon and quickly something clicked, she quit her law career, left for India and never looked back. Freddie has 500hrs of TTC under her belt and has worked at surf and yoga camps in Portugal, Sri Lanka, Costa Rica, teaches yoga and runs her own retreats now back in Madeira since the pandemic started.Episode Resources:WebsiteIGFBSpotifyYoutubeLa Point CampsYou Can Heal YourselfThink Like a MonkInner EngineeringCeleste Pereira

MIR SI ZRÜG! Winterpause Ende: Dr Maelo und Elia si einersits früsch gebräunt und anderersits so wiis wie no nie zrügg us de «Sport»ferie. Dr Maelo het no meh Maderia im Herze und dr Elia gseht d Hochhüüser ir (virtuelle) Brülle - big jokes, I know.

Gifts for a Beer Buddy Co hosts : Good ol Boy Mike , Good ol Boy Dave, Good ol Gal Julieanna, and Rev. Mark SUDS Episode – This show is a discussion of beer for the holidays, what would you give a beer buddy as a gift, and tips on cellaring beer.   The beers we are going to discuss in this episode are: Hangar 24 Barrel Roll No. 04: Hammerhead - Barrel Aged Barley Wine Left Hand Brewing - Wake up Dead Great Divide - Chocolate Oak Aged Yeti Hof ten Dormaal - No .10 Dark Ale on Maderia The Bruery Anniversary Series – Sucre' Deschutes Black Butte 26th Anniversary Nebraska Brewing Melange a Trios   Our Beer Cellaring discussion will feature: Old Stock 2006 Ale Smith Grand Cru 2013   Sips, Suds, & Smokes info@sipssudsandsmokes.com @sipssudssmoke

Végre az Egyesült Államok sem húzza tovább, novemberben kinyit Európa, azaz az unió és az Egyesült Királyság előtt. Oltás tutira kell majd, plusz egy teszt. Az osztrákok nem akarnak még egy olyan sivár telet, mint az előző, lehet vaxolni a léceket, lesz síszezon, de addig is ajánlunk három tuti helyet az őszre: olcsó jegyek, remek városok, mi kell még? Kanada után Anglia és az Egyesült Államok is kinyitott, mehetünk oltással, hurrá, végre. Kicsi rossz hír, hogy Szputnyikkal sehova, a kínait viszont az USA elfogadja. A döntés hatására érdemes lesz nézegetni a járatokat, a JetBlue ugyanis belengette a fapados transzatlanti járatait. Hát meglátjuk, a tervek szerint nagyjából százezer forint lehet a legjobb ajánlat oda-vissza Londonból. Ausztria bejelentette az első tiroli hóeséssel egyidőben, hogy az idén bizony lesz síszezon. Tavaly csak sutyiban, illegálban, üzleti utasnak álcázva lehetett síelni menni, ráadásul szállás sem volt, a szezon is egy nagy rakás semmi lett. Az idén viszont nyitva lesznek a sípályák, a hütték és a szállások is, szóval aki nem Eplényben akar csúszkálni, az mehet isten hírével a sógorokhoz vagy még tovább. Hogy mi lesz a maszkhasználati protokoll, azt a mindenkori járványhelyzet fogja eldönteni. A menetrendnek és az angliai nyitásnak köszönhetően találtunk három (és fél) tuti hosszú hétvégés várost az őszre. Ezek olyan úticélok ahová egész olcsón el lehet jutni egy szabadnappal, vagy akár a nélkül is. A harmadik helyezett Párizs, ahová a Wizz ideális időben repül az ősszel. Orlyra megy, vagyis villamossal is be lehet gurulni a városba, nem kell órákat buszozni. Péntek este oda, vasárnap vissza, és kész is a romantika. Ha tengernyi a szabi, akár csütörtök reggel is indulhatunk. A második helyezett Amszterdam. A holland fővárosba a KLM mellett repülhetünk easyJettel - az easy jegyei jóval olcsóbbak is lehetnek, mint a KLM ajánlata. Péntek oda, hétfő vissza. A Wizz Air Eindhovenbe repül, esetenként tényleg párezer forintért, ám az amszterdami vonatjegy eléggé megdobja a büdzsét, így kérdéses, hogy megéri-e a kitérő. Ha szeretjük a holland vidéket és van időnk csak úgy vonatozni, mindenképp, de azért maradjon idő Amszterdamra is. A harmadik város Pafosz, ahová a Ryanair repül és most először ideális a hosszú hétvégés menetrend. Ciprusra persze sokkal jobb hosszabb időre menni, de ha csak annyira van idő és energia, hogy elfussunk a szottyos novemberből a napos húsz fokba, akkor ez a lehetőség is adott. A plusz egy ajánlat pedig Madeira, ahová most londoni átszállással napon belül is el lehet jutni. Mindezt akár Wizz-pontokból is le lehet tudni. Szombat oda, kedd vissza. Maderia persze sokkal többet ér, ezért ha csak lehet, tíz napra érdemes menni.

A treat for special main event, with flavours to remember.

Coach Tom Maderia talks sports at all levels. Some good stories about recruiting and his time at WVu and the Naval Academy

Former WVU asst football coach reminisces about his time in Morgantown and other stops along thr way. A very succesful coach in New Jersey

When a recipe calls for "1/4 cup of dry white wine" or "1 cup of medium bodied red wine", do you know what kind of wine to use? Most people have no idea where to start and they either skip the wine altogether in their recipe or they just grab whatever wine has a pretty label. But you don't have to feel overwhelmed anymore! In this episode, I go over the basic tips for shopping for a wine to cook with as well as the specific wines I recommend using in recipes that call for white wine, medium bodied red wine, full bodied red wine, and fortified wines!  Up first are my 4 tips for cooking with wine. 1. Quality Matters. If you aren't willing to drink it, you shouldn't cook with it! 2. Don't buy any wines that are labeled as "cooking wine"! This is a marketing tactic to get rid of cheap wine! 3. Wine needs about 60-90 minutes to completely cook out of food. So keep in mind that if you only simmer your sauce for about 15 minutes, most of the alcohol content will still be in your dish.  4. Use the wine you plan on drinking with dinner as your cooking wine! Sounds simple, but it's the best way to ensure your food and wine will pair perfectly! Check out my latest blog post thewineceo.com/blog to get my "cooking with wine" overview that you can save to your phone for the next time you go shopping! Here are my top recommendations by varietal: If a recipe calls for a dry white wine, try using Pinot Grigio or Sauvignon Blanc. Below are some of my favorites: Ruffino Pinot Grigio, Venezia Tesoro Della Regina Pinot Grigio Santa Margherita Pinot Grigio Kim Crawford Sauvignon Blanc Matua Sauvignon Blanc Nobilo Sauvignon Blanc If a recipe calls for a medium bodied red wine, try using Tempranillo or Chianti (Sangiovese is the varietal). A few of my favorites are: Tenuta Di Renieri Chianti Villa Antinori Tuscan Red Banfi Chianti Classico Montecillo Rioja Crianza (Tempranillo) Campo Viejo Rioja Riserva (Tempranillo) If a recipe calls for a heavy red, try a Syrah/ Shiraz or a Cabernet Sauvignon. Try one of the below:  Montes Alpha Syrah Penfolds Shiraz Decoy Cabernet Sauvignon Hess Select Cabernet Sauvignon   If a recipe calls for a fortified wine, try using Sherry, Maderia, or Marsala. Some great options include: Osborne Pedro Ximenez Sherry Sandeman Madeira Florio Marsala  I hope this was helpful! If you learned something new, please write me a review on Apple Podcast or Facebook so that more folks can find my show! Thank you!

In this episode, Capt. Darrin Isaacs talks to Capt. Marty Bates about his recent victory in the 2020 World Cup. The World Cup is a worldwide, winner-take-all shootout held annually on July 4th. Co-founded, back in the day, by Dallas Cowboys GM (1959 - 1989) Tex Schramm and Norman Wood, a Key West businessman. Teams fish their own time zone with lines in at 8:30am , lines out at 4:30pm. This is a a blue marlin tournament. Fish must be over 500lbs to qualify. Common areas that produce winning fish are Kona, Hawaii; Maderia; Bermuda; Gulf of Mexico and Cape Verde. Capt. Marty Bates won the 2020 on the “La Onda Mila” fishing in the Cape Verde Islands.

An insider's look at the boats, destinations and people of big game fishing. In this episode, Capt. Darrin Isaacs talks to Capt. Marty Bates about his recent victory in the 2020 World Cup. The World Cup is a worldwide, winner-take-all shootout held annually on July 4th. Co-founded, back in the day, by Dallas Cowboys GM (1959 - 1989) Tex Schramm and Norman Wood, a Key West businessman. Teams fish their own time zone with lines in at 8:30am , lines out at 4:30pm. This is a a blue marlin tournament. Fish must be over 500lbs to qualify. Common areas that produce winning fish are Kona, Hawaii; Maderia; Bermuda; Gulf of Mexico and Cape Verde. Capt. Marty Bates won the 2020 on the “La Onda Mila” fishing in the Cape Verde Islands. Link to Sound File for Sight Impaired: Click Here Hosts: Darrin Isaacs of Boats and Billfish Copyright of Darrin Isaacs 2020. ----------------- Production House: Flint Stone Media Founder: Jaime ("Jemmy") Legagneur Follow Flint Stone Media on social media: Instagram: @FlintStoneMedia Facebook: Facebook.com/FlintStoneMedia Twitter: @FlintStoneMedia Or, feel free to email Jaime@FlintStoneMedia.com Click to schedule your FREE consultation!

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Welcome to our Wednesday special of the Aubrey Marcus’ Fit for Service Mastermind. We have fellow brother, Clayton Maderia joining Lance today. Sharing his story of hardships and trauma from his childhood, Clayton speaks his truth as he reveals his stories of loss, grief, mental illness, and growing up homosexual. Clayton opens up to listeners about dealing with the loss of his father to a sudden stroke, an event that pushed Clayton to take a second look at his childhood abuse and begin the journey to find peace in himself. Join Lance and Clayton as emotional walls are dropped as Clayton shares his struggles with PTSD and how he continues to survive life’s greatest adversities.

År 2019 går mot sitt slut, men innan det är helt över är det dags att snacka upp fartygsnyheterna under årets sista vecka. Bland annat hör vi om mardrömmen i Grekland där en bil med passagerare hamnade i vattnet när en färja slet sig från sin kaj. Vi snackar också om världens största seglande kryssningsfartyg, nybyggda FLYING CLIPPER, som blivit sålt till nya ägare redan före leveransen, samt om världsrekordet på självaste nyårsafton där hela 13 kryssningsfartyg samlas i Funchal på Maderia. Vilket paradis att sluta året på. Välkomna ombord! /Christopher & Patrik

Jake Parrott from Haus Alpenz returns to talk about Maderia – what it is, how it’s made, and what makes it so unique. Per usual, Jake gets a little geeky...

Dışarıdan damıtılmış üzüm alkolü katılan yani bir nevi brendi katılan ve bu sebeple %15-22 alkol arasında normal şaraba göre çok daha yüksek alkolü olan şaraplardır. İspanya’nın Sherry, Portekiz’in Porto ve Maderia şarapları bu çeşitlere örnektir. Sherry’lerin çoğu sek, Portoların ise çoğu tatlıdır. Peki nasıl oluşuyor bu fark diye sorarsanız, doğal mayalar yani sakkaroz miches feria dediğimiz mayalar sadece %15 alkole kadar çalışabiliyorlar. %15 alkolden sonra herhangi bir faliyet gösteremiyorlar, ölüyorlar ama farkettiğiniz gibi bu likör şarapların alkolleri %15’in üzerinde. İşte dışarıdan kattığımız bu brendi ile alkolü yukarıya çekiyoruz. İşte bu brendiyi (damıtılmış üzüm alkolünü) ne zaman kattığımızsa şarabın sek ya da tatlı olmasını belirliyor, yani stil farkını oluşturuyor. Eğer fermentasyon tamamen bittikten sonra yani mayalar şekerin tamamını yedikten sonra brendiyi katarsak sek bir likör şarap yapmış oluyoruz. Yani sek ve yüksek alkollü bir şarap yapmış oluyoruz. Eğer fermentasyon devam ederken %6-10 alkoller civarında iken bıraksak mayalar bütün şekeri yiyip bitirebilecekken biz dışardan brandy’i katıp alkolü %15’lere çekersek mayalar ölür ve içeride şeker kalır. Böylece yüksek alkollü ve tatlı likör şarap yapmış olursunuz. Türkiye’de bu çeşit şaraplar var mı diye soruyorsanız var tabiki de. Bizde çok fazla Sherry (sek likör şarap) stili yok ama Madeira ve Port stili olan tatlı likör şarabı bulmak mümkün.

Madeira Atlantik Okyanusu’nda bir adadır. Tabii ki aynı zamanda bir şaraba ve şarap stiline adını veren adadan bahsediyoruz. Madeira Adası Portekiz’in uydu adasıdır. Atlantik Okyanusu’nda tam Cezayir’in batısında yer alır. Aslında Portekiz’e oldukça uzak olan bir adasından bahsediyoruz. Ekvator’a çok yakın olan ve çok sıcak olan bir adadan bahsediyoruz. Burası volkanik bir ada, üzeri tamamen ormanlarla kaplı. Zamanında adayı Prens Henry’nin korsanları keşfettiklerinde uzaktan bir siyah bulut olarak görmüşler. Oysa üzerinin tamamen ormanlarla kaplı olmasından kaynaklanıyor. Adada üzüm ve siyah şeker pancarı yetiştirmek istemişler. O yüzden de adanın büyük bir kısmını günlerce, aylarca hatta yıllarca söylenenlere göre yakmışlar. Çünkü tarım yapacak arazi yokmuş öyle düşünün ve nihayetinde bugün baktığımız zaman oldukça yüksek rakımlara sahip olan Madeira adası yeni stil bir şarabın da olmasını sağlamış. Aslında basitçe baktığınızda hayatı Port şarabı gibi başlıyor ve bu adada üretilen şaraplar fortifiye şaraplar. Nasıl yapıyorduk fortifiye, port tipi şarapları? Fermentasyon devam ederken %6-10 alkole geldiğimizde dışarıdan brandy (üzüm bazlı distile alkolü) ekleyerek fermentasyonu durduruyorduk. Alkolü %15 ve yukarısına çektiğimiz için mayalar bu alkol miktarında yaşayamadıklarından ölüyorlardı, içeride şeker kalıyordu ve böylece yüksek alkollü tatlı bir likör şarap yapıyorduk. Buraya kadar herşey tamam zaten. Bundan sonrasında şarabı fıçılara alıp, fıçıları da dışarıya şaraphanenizin dışına ya da varsa çatı arasına koyuyorsunuz. Olmaması gerekecek yerlere koyuyorsunuz. Oralar çünkü oldukça sıcak yerler, yaz ve bahar sıcağından bahsediyorum tabii. Kışın da soğuk olan yerler. Sürekli aynı sıcaklıkta kalmasını engellliyorsunuz şarabın. Peki bu şekilde bozulmuyor mu şarap? Evet bozuluyor ama zaten Madeire’nın stili bozuk. Yani sizin önünüze özellikle bozularak geliyor şarap. Nereden çıkmış bu derseniz de? Portekizli denizciler malum sürekli keşif yapıyorlar. Madeira Adası’nda yaptıkları şarapları alıyorlar, Ümit Burnu’ndan geçerek Hindistan ve oradaki adalara gidiyorlar. Orada yeni malzemeler bulacaklar karşılığında şarap verecekler yani bir nevi bartır yapacaklar ve tekrar geri dönecekler. Bu seyahat aylarca sürüyor ve giderken Ekvator’u 2 kere geçiyorlar, dönerken iki kere daha geçiyorlar. Bu sebeple şaraplar ısınıyor ve bozuluyor. Çünkü bütün şarapları satıp geri gelmiyorlar. Bir kısım şarap da ellerinde kalıyor ve yolda tekrar 2 kere daha Ekvator’u geçmek zorunda kalıyor. Böylece şarap ısıya maruz kalarak bozuluyor. Biz buna günümüzde hala maderizasyon deriz ki bu tamamen Maderia’dan alır adını ve bu şaraplara Vino da Roda (yolculuk şarabı) deniyor. Uzun bir süre de şarapları bu şekilde yapıyorlar. Yani şarapları yapıyorlar, fıçılara koyuyorlar, gemiye yüklüyorlar ondan sonra Ekvatoru 4 kere geçerek, ısıtarak şarapları bozmaya çalışıyorlar. Fakat sonra buna talep arttıkça başa çıkamaz hale geliyorlar ve başka teknikler keşfediyorlar. Bu teknik işte az önce anlattığım fıçıya koydum, çatıya ya da çatı arasına koydum tekniği. Sonuçta aynı bozulmayı sağlıyor. Bir diğer teknik de çok daha ucuz ve basit teknik. Dışında ısıtma boruları olan tanklara şarabı koyuyorlar. Fırın diyebilirsiniz bunlara (Estofas) stov’dan geliyor zaten, borulara sıcak suyu verdiğiniz zaman tank ısınıyor ve şarabı dışarıdan bir etkiyle ısıtmış oluyorsunuz. Böylece de bozabiliyorsunuz ama o dışarıda bozulan gibi olması imkansız.

Much to no one's delight regular host, Jim makes a return in the brand new On The Left Side; The Funny Football Show. Your regular dose of funny football podcast this week looks, in awe at Christiano Ronaldo's spectacular overhead kick and looks in disbelief at that weird statue of him erected in Maderia airport last summer. He also has a tempting alternative if the idea of supporting England at this summers World Cup Finals isn't all that appealing? Strap yourself in soccer is about to get funny! On The Left Side is Written and Produced by Ant McGinley and Jim Salveson. Original music was written and performed by Katalina Kicks www.katalinakicks.com and incidental music and SFX courtesy of freesfx.co.uk, bensound.com and others covered by creative commons license. Use iTunes? Subscribe here: https://itunes.apple.com/gb/podcast/on-the-left-side-the-funny-football-show/id1048369523?mt=2 Episode TrackList: "National Hero" - Katalina Kicks "Book Of The Monkey" - Dan-O at DanoSongs.com "Lost Within" - A Himitsu https://soundcloud.com/a-himitsu Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Music released by Argofox Music provided by Audio Library

This week we're talking bags, bags and a few more bags. From camera bags to daypacks, giant backpacks and the perfect bag for Basel, James and Jason may have a problem. Also on the show: James' successful summiting of Mt. Baker, jet rides with Breitling, wreck diving, Cousteau and a history of atmospheric diving suits - try to keep up ;) Press play and please review on itunes if you're liking the show. Questions? Send us an email: thegreynato@gmail.com Main Topic - Bags "Basel" bag Kata 465 http://bit.ly/2aMfJ54 Lowepro Viewpoint Cases http://bit.ly/2bjqesp Topo Mountain Briefcase http://bit.ly/2b6SqRE Peak Design Everyday Kickstarter http://kck.st/2bgYU23 Camera Bags Crumpler Haven http://bit.ly/2bgZ5uf Ape Case QB35 http://bit.ly/2aGZsc9 Filson Mccurie bag http://bit.ly/2aWB8DA Mindshift rotation 180 http://bit.ly/2b4uNqh F-Stop Kenti and Satori EXP http://bit.ly/2bgY2dO Daypacks Deuter Lightweight daypack http://bit.ly/2aH03KP Miggo Agua http://bit.ly/2bfRCbR Topo Designs Klettersack http://bit.ly/2bjqSWW Go Ruck GR1 http://bit.ly/2bjrrjP 5.11 Rush 24 http://bit.ly/2bfSv3Y Travel Adventure Bags Osprey Aether 70 http://bit.ly/2bgZPzu F-Stop Satori EXP http://bit.ly/2bgY2dO Gregory Palisade 80 http://bit.ly/2aMVXCq New Business Mt Baker Trip http://bit.ly/2aZKdh0 Photos from Baker http://bit.ly/2aMfo2F Diving the Maderia http://bit.ly/2aWBLwW Superior Hiking Trail http://bit.ly/2aKLvJR Breitling Jet Team http://bit.ly/2bgQkPW Oak & Oscar Sandford http://bit.ly/2aWBFp3 Final Notes The Diving Bell and the Exoskeleton http://theatln.tc/2aT3Xni Jacques Couteau's Search for the Britannic http://bit.ly/2aH0wg0 Pastiche Patches http://bit.ly/2aH0Z1S