Podcasts about Maple syrup

Join us for an engaging discussion with Jacob Stewart from the Department of Fish and Wildlife Resources, as he explores the advantages of prescribed fire. Learn what you, as a woodland owner, need to do to implement this practice on your property.   Also on tap... John Duvall, KY Maple Syrup Association, as he talks about the basics of maple syrup and some beginner's classes that will take place in October.   For more episodes of From the Woods Today, visit https://forestry.ca.uky.edu/woods-today. 10/1/25

Sugar is getting tons of hate these days, from TikTok influencers telling us to cut added sugar out of our diets to RFK Jr. declaring that sugar is “poison.” But is sugar really that bad? And are certain kinds worse — or better — than others? We'll find out by diving into the wild world of cane sugar, high-fructose corn syrup, honey and maple syrup. We talk to nutritionist Professor Jim Mann and research nutritional biologist Dr. Kimber Stanhope.  Find our transcript here: https://bit.ly/ScienceVsSugar  In this episode, we cover: (00:00) Sugar: The villain in our diets (02:22) The good side of sugar (04:51) How sugar is bad for us (12:19) Is high fructose corn syrup that bad? (23:44) Agave Syrup, Maple Syrup, and Honey (30:15) How much sugar is too much? This episode was produced by Meryl Horn, with help from Rose Rimler, Michelle Dang, and Ekedi Fausther-Keeys. We're edited by Blythe Terrell. Mix and sound design by Bobby Lord. Our executive producer is Wendy Zukerman. Fact checking by Sam Lemonick. Music written by Peter Leonard, Bobby Lord, So Wylie, Emma Munger and Bumi Hidaka. Thanks to all the researchers we spoke to including Professor Barry Popkin, Dr. John White, Dr. Nick Fuller, Professor Paul Breslin, Dr. Richard Johnson, and Dr. Vasanti Malik.  Science Vs is a Spotify Studios Original. Listen for free on Spotify or wherever you get your podcasts. Follow us and tap the bell for episode notifications.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, the team welcomes John Duvall, horticulturalist at Eastern Kentucky University and president of the Kentucky Maple Syrup Association, for a deep dive into the sweet world of maple syrup.John shares the basics of syrup making—from tapping trees, collecting sap, boiling, filtering, and bottling—to the surprising challenges that come with the process. He highlights the heritage of maple syrup in Kentucky, once nearly lost but now experiencing a revival, and discusses how weather patterns, tree species, and even soil contribute to flavor.The conversation explores the differences between sugar and red maples, the potential of other trees like walnut and sycamore, and the unique taste that Kentucky syrup offers compared to northern states. Along the way, John shares personal stories (including a first-year mishap that earned him the title of “official sugar maker”) and explains how syrup makers balance tradition with modern techniques like reverse osmosis.Listeners also learn about the Kentucky Maple Syrup Association's efforts to grow awareness, from beginner workshops in October to the annual Kentucky Maple School on November 1st in Clark County, plus Kentucky Maple Days in February, where farms open their doors for tours and tastings.Whether you're a backyard hobbyist, a curious cook, or someone dreaming of tapping your own sugar bush, this episode offers a rich taste of the science, tradition, and community that make Kentucky maple syrup special.Kentucky Maple Syrup AssociationKentucky Maple DaysQuestions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@gmail.comCheck us out on Instagram!

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3132: Trying to decide whether honey, maple syrup, or agave are healthier than regular cane sugar? Dr. Neal Malik explains how the body actually processes these natural sweeteners, the myths versus realities of their health benefits, and why added sugars are the real issue to watch. He also shares practical strategies for choosing minimally processed foods and spotting hidden sugars on ingredient labels. Quotes to ponder: "Avoiding all sugar isn't necessary and it would be impossible to do this." "Added sugars appear to be the real culprits." "Consuming whole, minimally processed foods is so important." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3132: Trying to decide whether honey, maple syrup, or agave are healthier than regular cane sugar? Dr. Neal Malik explains how the body actually processes these natural sweeteners, the myths versus realities of their health benefits, and why added sugars are the real issue to watch. He also shares practical strategies for choosing minimally processed foods and spotting hidden sugars on ingredient labels. Quotes to ponder: "Avoiding all sugar isn't necessary and it would be impossible to do this." "Added sugars appear to be the real culprits." "Consuming whole, minimally processed foods is so important." Learn more about your ad choices. Visit megaphone.fm/adchoices

In this lesson from the Plain English archives, you'll learn about one of Canada's sweetest exports: maple syrup. In 2021, there were fears of a shortage. This episode tells the story."A weaker maple syrup harvest this year put Canada in a bit of a sticky situation. As the world leader in maple syrup production, Canada had to tap into its maple syrup reserves to avoid a global shortage. Pancake enthusiasts: keep calm, there will still be syrup!"Full lesson: https://plainenglish.com/lessons/maple-syrup-reserves --Upgrade all your skills in English: Plain English is the best current-events podcast for learning English.You might be learning English to improve your career, enjoy music and movies, connect with family abroad, or even prepare for an international move. Whatever your reason, we'll help you achieve your goals in English.How it works: Listen to a new story every Monday and Thursday. They're all about current events, trending topics, and what's going on in the world. Get exposure to new words and ideas that you otherwise might not have heard in English.The audio moves at a speed that's right for intermediate English learners: just a little slower than full native speed. You'll improve your English listening, learn new words, and have fun thinking in English.--Did you like this episode? You'll love the full Plain English experience. Join today and unlock the fast (native-speed) version of this episode, translations in the transcripts, how-to video lessons, live conversation calls, and more. Tap/click: PlainEnglish.com/joinHere's where else you can find us: Instagram | YouTube | WhatsApp | EmailMentioned in this episode:Hard words? No problemNever be confused by difficult words in Plain English again! See translations of the hardest words and phrases from English to your language. Each episode transcript includes built-in translations into Spanish, Portuguese, Chinese, German, French, Italian, Japanese, Polish, and Turkish. Sign up for a free 14-day trial at PlainEnglish.com

David Cone, Karl Ravech, Eduardo Perez and Buster discuss Mariners seeming like the team to beat in the American League, Karl's conversation Cal Raleigh, the continued push and pull of the AL MVP race, the Guardians forcing their way back into the playoff picture, the Tigers blowing it and why Clayton Kershaw should be a unanimous first-ballot Hall of Famer. Then, Mariners catcher Cal Raleigh chats with Buster in the locker room about when he started catching, connecting with Johnny Bench, watching Jason Varitek growing up, and pitch framing. Then, Roxy Bernstein and Doug Glanville talk to Astros manager Joe Espada for ESPN Radio. And, Sarah Langs plays The Numbers Game. CALL THE SHOW: 406-404-8460 EMAIL THE SHOW: BleacherTweets@gmail.com REACH OUT ON X: #BLEACHERTWEETS 10:40 Clown Car 25:59 Cal Raleigh 33:37 Sarah Langs 34:52 Joe Espada 37:26 Bleacher Tweets Learn more about your ad choices. Visit podcastchoices.com/adchoices

David Cone, Karl Ravech, Eduardo Perez and Buster discuss Mariners seeming like the team to beat in the American League, Karl's conversation Cal Raleigh, the continued push and pull of the AL MVP race, the Guardians forcing their way back into the playoff picture, the Tigers blowing it and why Clayton Kershaw should be a unanimous first-ballot Hall of Famer. Then, Mariners catcher Cal Raleigh chats with Buster in the locker room about when he started catching, connecting with Johnny Bench, watching Jason Varitek growing up, and pitch framing. Then, Roxy Bernstein and Doug Glanville talk to Astros manager Joe Espada for ESPN Radio. And, Sarah Langs plays The Numbers Game. CALL THE SHOW: 406-404-8460 EMAIL THE SHOW: BleacherTweets@gmail.com REACH OUT ON X: #BLEACHERTWEETS 10:40 Clown Car 25:59 Cal Raleigh 33:37 Sarah Langs 34:52 Joe Espada 37:26 Bleacher Tweets Learn more about your ad choices. Visit podcastchoices.com/adchoices

How global has our collective storytelling become? This week on the show, Project Greenlight creator Alex Keledjian and his film nerd co-host Sam Levine let the wild wave of wish fullfillment that is K Pop Demon Hunters (2025) wash over them. And they take in a broad view of the kids' content continuum spanning the past few decades. Follow How I Got Greenlit on Instagram: @howigotgreenlit Follow Alex on Instagram: @akeledjian Follow Sam on Instagram: @moderately_quick Subscribe wherever you get your podcasts or at youtube.com/@NextChapterPodcasts Inquiries: pete@ncpodcasts.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Na live de hoje, desvendei o mito por trás do maple syrup e revelei por que esse "alimento natural" é um dos maiores sabotadores da dieta carnívora e cetogênica. Expliquei, com base em estudos científicos, como mesmo pequenas quantidades podem desencadear picos de insulina, interromper a cetose e impedir seus resultados. Respondi perguntas cruciais e dei dicas valiosas para você não cair nessa armadilha disfarçada de saúde. Lembre-se: esta é uma divulgação educacional, não uma recomendação médica ou nutricional. Consulte um profissional para orientação individualizada.:::::: Seja Membro e Receba Aulas e Conteúdos Exclusivos :::::https://www.youtube.com/channel/UCgeSWvdpxC7Ckc77h_xgmtg/join::::: ONDE COMPRAR O LIVRO AÇÚCAR: CULPADO OU INOCENTE :::::::Versão capa comum: https://amzn.to/46yB1fGVersão para Kindle: https://amzn.to/4meAUKZ::::: ONDE COMPRAR O LIVRO HÁBITOS ATÔMICOS :::::::Versão capa comum: https://amzn.to/3IAjLwZVersão para Kindle: https://amzn.to/469tBQm::::: ONDE COMPRAR O LIVRO UM CAFÉ COM SÊNECA :::::::Versão capa comum: https://amzn.to/43qF9wLVersão para Kindle: https://amzn.to/4mPCNPU::::: ONDE COMPRAR O LIVRO INTELIGÊNCIA EMOCIONAL :::::::Versão capa comum: https://amzn.to/3RTj1EIVersão para Kindle: https://amzn.to/3GJrkk2::::: ONDE COMPRAR O LIVRO UMA DIETA ALÉM DA MODA :::::::Versão capa comum: https://amzn.to/4iWn27lVersão para Kindle: https://amzn.to/4jkHoXM::::: ONDE COMPRAR O LIVRO O CÓDIGO DA OBESIDADE :::::::Versão capa comum: https://amzn.to/4hlGEQBVersão para Kindle: https://amzn.to/4ikh6Vh::::: ONDE COMPRAR O LIVRO A DIETA DA MENTE :::::::Versão capa Dura: https://amzn.to/4bnsZHwVersão para Kindle: https://amzn.to/41a7wwI::::: ONDE COMPRAR O LIVRO GORDURA SEM MEDO :::::::Versão capa Dura: https://amzn.to/4hH5wTUVersão para Kindle: https://amzn.to/4158Y3r:::: GLICOSÍMETROhttps://amzn.to/3Zy5AhZ:::: GRUPO VIP NO WHATSAPP ::::https://chat.whatsapp.com/L9Los9HHdmP5Pf09O4i7HKEntre em meu Canal do Telegram:https://t.me/canalandreburgosInscreva-se em nosso canalhttp://goo.gl/Ot3z2rSaiba mais sobre o Método Protagonista em: https://escoladoprotagonista.com.br/ofertaPrograma Atletas LowCarb:https://atletaslowcarb.com.br/programa-alc/Me siga no Instagramhttps://www.instagram.com/andreburgos/

Pure maple syrup can be five times as expensive as “pancake syrup,” but maple farmers — and breakfast connoisseurs — say it's worth it. Zachary Crockett pours it on thick. SOURCES:Emma Marvin, co-C.E.O. of Butternut Mountain Farm.David Marvin, founder of Butternut Mountain Farm. RESOURCES:"Crop Production," by National Agricultural Statistics Service (USDA, 2025)."Why Americans Overwhelmingly Prefer Fake Maple Syrup," by Christopher Ingraham (The Washington Post, 2015)."History of Maple," (UVM Libraries).Butternut Mountain Farm.

Never-before-heard content from our episodes about Population 11, Missing You, Apple Cider Vinegar, The Sticky, Murder Mindfully, Escape at Dannemora in this outtakes episode! Email us: KillerFunPodcast@gmail.comFollow us on Facebook: fb.me/KillerFunPodcastAll the Tweets, er, POSTS: https://x.com/KillerFunPodInstagram: killerfunpodcast

In this episode we discuss the theft of thousands of barrels of maple syrup, Jed gets honey everywhere and Rue is confused by rhyming slang.

Dr. Don and Professor Ben talk about the risks from squishing a bug that smells like maple syrup. Dr. Don - not risky

DON'T MISS the dental event of the year, November 7-8. Nowak Dental Supplies (https://www.nowakdental.com/) is hosing NOLA Lab Fest (https://www.nolalabfest.com/) in New Orleans, Louisiana. Head over to nolalabfest.com to see the line up and to register. A HUGE thanks to Aidite North America (https://www.aidite.com/) for hosting the podcast at their booth. Come find us and be on the podcast! Yet even more conversations that Elvis and Barb got while in the exocad (https://exocad.com/) booth at IDS 2025..... back in MARCH!! First up is a visit from on one our favorite companies that make bars, Panthera (https://pantheradental.com/). Instead of our usual guest we get to meet Pierre-Luc Duchesne and Dereck Donnelly. PL is their Director of Marketing and Derek is head of Global Customer Experience. Together the talk about being at their second IDS show, how they make their product an experience for the customer, the Fusion Bar (https://pantheradental.com/products-solutions/panthera-fusion-bar/) that only needs 5mm of clearance, their partnership with VITA (https://pantheradental.com/vita-and-panthera-distribution-partnership/), and the second coming of The Master Cup (https://pantheradental.com/three_finalists_of_the_2023_masters_cup/). Then we got to talk to an Irish dentist that practices in Scotland, Dr. Eimear O'Connell. She was plastered on the walls of the exocad booth 20 feet tall because she was one of the "Heroes of Digital Dentistry" and her journey is astounding. Dr. O'Connell talks about learning that Cerec was harder than it looks back in 2007, learning to work with amazing labs, using exocad to help her sell treatment by using the ART function (https://exocad.com/our-products/exocad-art), and a very concerning trend in the UK that makes it harder to be a dentist. Let's be honest. There are a LOT of zirconia on the market these days. How do you know which is which? Is one better than another? Is there one that can handle every situation? Check out a FREE webinar from Ivoclar (https://www.ivoclar.com/en_us) called Zirconia Unboxed with Jeff Smith, CDT. (https://www.ivoclar.com/en_us/course/zirconia-unboxed/246115?utm_source=External+-+Voice+from+the+Bench&utm_medium=QR+code&utm_campaign=Academy&utm_term=August) "This introductory webinar is the first in a five-part series designed to address the most frequently asked questions by dental labs when selecting zirconia for their restorations. With a focus on practical guidance, this session explores the key considerations in choosing the right zirconia, including material properties, esthetics, and processing techniques. This introductory webinar is the first in a five-part series designed to address the most frequently asked questions by dental labs when selecting zirconia for their restorations. With a focus on practical guidance, this session explores the key considerations in choosing the right zirconia, including material properties, esthetics, and processing techniques." Check it out at: https://www.ivoclar.com/enus/course/zirconia-unboxed/246115?utmsource=External+-+Voice+from+the+Bench&utmmedium=QR+code&utmcampaign=Academy&utm_term=August Special Guests: Dereck Donnelly, Dr. Eimear O'Connell, and Pierre-Luc Duchesne.

Welcome to The Wild Card Podcast!  This is episode 297 of our attempt at this whole podcasting thing!! Today's episode features: Jared Eaton bringing back some roles, Jeff Curtis enabling our AI overlords and joining the Empire, and Ron Blair always wanting to throw a punch!! Throughout the episode, you'll hear the three of us discuss such varied topics as: the way this podcast is about how stupid and wonderful musicals are, a trip of a Commercial, everyone's favorite game: Blick Block, Wang Chunging tonight, Shenanigannery, and occasionally we part from our tangents to discuss some of the most incredible heists of all time! This week, Jared takes the guys through the Maple Syrup Heist, the Heist of the Century, and a theft involving William Shakespeare!!!  Thank you for joining us on this journey to wherever and we're sure that you'll always steal the show as you listen to our Pilfery podcast!Please like/subscribe and leave comments below! Let us know your thoughts on any of the heists, whether you are team criminal like Ron or team don't be a criminal like Jeff, which of the upcoming Wild Card shows you are most excited to see, how many times you'd play Blick Block, positivity chains (encourage one another!), any future reports you'd like us to do, and if you are interested in being an official Deckhead!P.S.  “Stealing things is a glorious occupations, particularly in the art world."~ Malcolm MclarenP.P.S. Stay Safe, Stay Wild, and Bite the Edge!

Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen. Find Tom: Web: https://wisdomriver.works/ Social: https://www.instagram.com/wisdomriverworks/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okay Cook Podcast 00:57 Meet Tom Healy: Chef and Forager 01:53 Tom Healy's Culinary Background 03:04 Foraging and Cooking Tips 03:43 The Art of Pickling and Preserving 06:04 Exploring Unique Ingredients 12:06 Wild Game Desserts 17:41 Discovering the Thimble Berry 18:53 Maple Syrup and Thimble Berry Delights 19:25 Crafting Unique Sauces and Desserts 24:14 Exploring Elk Bacon and Pastrami Techniques 24:45 Equilibrium Brining Explained 31:07 Final Thoughts and Farewells More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Maple Syrup

In this episode of Podcast in Death, we continue with our Journey through the “Chronicles of the One” series by Nora Roberts by reviewing the 2nd book in the series: “Of Blood and Bone.” So many moody teenagers in this one, but there's also so much to love in this [...]

Onto the 2nd ranch of our U.S Ranch and Farm Tour, where we are on a on a 6-month tour across America, we're visiting regenerative farms to podcast with ranchers, tour their land, document their work, and shake the hand that feeds us. Today's episode is with Maple Syrup rancher, Jacob Powsner. Jacob is great value. He absolutely loves maple syrup, which just makes the conversation that much better. He's living his dream. Alas, we do a total expose on everything Maple Syrup - super fascinating stuff. Enjoy!Jacob Baird is part of the fourth generation running Baird Farm, a 560-acre maple syrup operation in Vermont. In this episode, Jacob and Ryan dive into the full story behind maple syrup—how it's made, what separates the real from the fake, and why so many food labels today are built on confusion. From the misuse of terms like “natural” and “regenerative,” to the nutritional power of real syrup and the policies shaping food transparency, this is a candid conversation about what honest food really takes.Key topics:- How real maple syrup is made—from forest to sugarhouse- The difference between real and fake maple products- Why “natural,” “organic,” and “regenerative” labels often mislead- The nutritional and environmental case for real maple syrup- Small farms vs big food: marketing, policy, and system captureTimestamps:00:00 – “When you eat good food, you connect to the land” 03:30 – The 100-year family history of Baird Farm and the shift from dairy to maple 06:00 – How 15,000 trees are tapped and managed across the Vermont woods 09:00 – What makes real maple syrup: process, purity, and organic practices 12:30 – The truth about fake syrup, flavoring loopholes, and deceptive labels 16:00 – The “natural flavors” problem and how big food co-opts language 19:00 – Why regenerative is at risk of being greenwashed 22:00 – Health benefits of real maple syrup: minerals, glycemic load, and antioxidants 25:00 – Why maple syrup protects land from development and deforestation 28:00 – How big players are consolidating the maple industry and what's at stake 31:00 – Jacob's vision for small, intentional growth and honest food systemsConnect with Jason & Baird Farm:WebsiteInstagram

Mauler eats kiwis with Taboo and will.i.am., Rush expresses concern over the well-being of Seal, Jenni refers to her nether region as the airport, and Brady is excited to feast on delicious pterodactyl. Love the podcast? Leave us a review!

Texas evaluates emergency systems, Putin's military strategy, and a maple syrup farm with a mission. Plus, Daniel Suhr on the First Amendment at church and the Tuesday morning newsSupport The World and Everything in It today at wng.org/donateAdditional support comes from Nicea Conference, a once-in-a-lifetime gathering to honor our one Lord, remember our one faith, and proclaim our one gospel. niceaconference.com

Edible Raw (Bishul Akum): Milk; Corn; Cranberries; Maple Syrup; Mushrooms; Chestnuts; Fish (sushi). See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com⁠

fWotD Episode 2979: Maple syrup Welcome to Featured Wiki of the Day, your daily dose of knowledge from Wikipedia's finest articles.The featured article for Tuesday, 1 July 2025, is Maple syrup.Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.Maple syrup was first made by the Indigenous peoples of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States.Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 per cent sugar. In the United States a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as Vermont and New York have more restrictive definitions.Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal, or porridge. It is also used as an ingredient in baking and as a sweetener or flavouring agent.This recording reflects the Wikipedia text as of 00:57 UTC on Tuesday, 1 July 2025.For the full current version of the article, see Maple syrup on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Ayanda.

This week- Does Canadian money really smell like maple syrup? What is the longest anyone has ever had the hiccups? How did the sport of pickleball get its name? Listen, laugh, and learn wit Nick & Roy. Brought to you by Tom's Place in Kensington Market in Toronto, Check out Tom's birthday sale.

This week we delve into Canada's Great Maple Syrup Heist... plus the long awaited return of classic feature Nat Bring Cole (or is it Not Bring Cole?)Text in!Support the showIf you would like to support us on Patreon you can do so here: patreon.com/seldomdifferIf you'd like to "buy us a pint" you can send us a one-off donation : paypal.me/seldomdiffer Thank you! • SELDOM DIFFER's email - seldomdiffer@hotmail.co.uk• SELDOM DIFFER on FACEBOOK - www.facebook.com/seldomdiffercomedy/• SELDOM DIFFER on TWITTER – twitter.com/SeldomDiffer • SELDOM DIFFER INSTAGRAM – instagram.com/seldom_differ • SELDOM DIFFER ONLINE — www.seldomdiffer.co.uk• PRODUCTION SUPPORT BY APPERLEY BRIDGE STUDIO — https://www.apperleybridgestudio.com/TITLE MUSIC BY AULD• AULD ON FACEBOOK — www.facebook.com/auldmusic/• AULD on YOUTUBE — www.youtube.com/channel/UC9iXFMo5nITnEZ2t5MSsQeA• AULD on TWITTER — /twitter.com/Auldmusic• AULD on INSTAGRAM — ...

Welcome to another episode of CoRDS Cast where Polly had the honor of sitting down with Dr. Karen Dolins, who is a registered dietician and is also a mother to her daughter who was diagnosed with Classic MSUD. We also have the privilege to sit down with Sandy Bulcher, who is a nurse and the mother to her son who was diagnosed with Classic MSUD. In this episode we will not only get to hear about MSUD but we will also get to hear the story of these two amazing mothers and their children. If you would like to learn more about MSUD, please visit: msud-support.org Enjoy!

While we are off today, visit a BLAST from the Past, May 22, 2023!! Shonda interviewed author Anthony Hall Jr. aka Dr. Man today. What a GREAT Dude!!! After the interview Doc stayed on the panel and witnessed the "Cup-A-Noodle Breakfast Flavor" Taste Test featuring CrazyLady, Grammi and of course The Old Man. The verdict: It was okay but we all would rather have a plate of REAL Pancakes with Maple Syrup!!! That got us on more food talk along with gardening. Like food, GROW SOME!!!!! Have a GREAT Monday and join us again tomorrow!! Later Gators!!   Get everything you need to start your own successful podcast on Podbean here: https://www.podbean.com/tomspodcastPBFree   Visit our webpage where you can catch up on Current / Past Episodes and read Shonda's Blogs! www.theoldmanspodcast.com      Contact us with Email at: theoldmanspodcast@gmail.com   Follow us on: Facebook: The Old Man's Podcast @TheOldManOnPodbean Twitter: The Old Man's Podcast. @TheOldMansPodc1   Check into Podcast Overlord on Twitter and at https://overlordshop.com/store to see how they can help get your Podcast footprint on twitter to grow.

Today's episode is all about the best breakfast topping, the sap that slaps…maple syrup! If you've ever had maple syrup on your pancakes or waffles, you have the Native people of what's now called North America to thank for that. Native people have been making maple syrup for hundreds, if not thousands of years.Tag along with Joy and cohost Marvin as they explain how syrup is made. Minnesota Public Radio reporter Chandra Colvin also drops by to share how Native communities continue this centuries-old syrup tradition. Plus, you won't want to miss a new First Things First, so stick around!Featured Experts:Chandra Colvin is a reporter for Native News at Minnesota Public Radio. She's also a member of the Bois Forte Band of Chippewa. You can find more of her work here.Forest Hunt is a plant scientist with the East Phillips Neighborhood Institute. They are a direct descendant of the Turtle Mountain Band of Chippewa Indians in North Dakota.Shirley Boyd and Bette Sam are elders in the Mille Lacs Band of Ojibwe.

In this post-election special of Mid-Atlantic, host Roifield Brown and Canadian political analyst Adam Schaan break down what might be the most consequential Canadian election in recent memory—not just for the results, but for what they signal about the country's identity. In a week where Donald Trump's bombastic threats of annexation echoed from below the 49th parallel, Canada's electorate responded with an unmistakable rejection of populist rhetoric, economic fearmongering, and American political toxicity.Mark Carney's Liberal Party managed to claw its way back into minority power, with 169 seats and 43.7% of the vote, largely thanks to a generational divide and the NDP's collapse. While Pierre Poilievre's Conservatives posted their strongest popular vote showing since 1988, a loss of his own riding and a perception problem with key demographics (read: older voters and women) left the party licking its wounds. The NDP, Greens, and Bloc all bled support, caught in the crossfire of a campaign where sovereignty and survival overshadowed ideology.Adam Schaan, fueled by cigarettes and sheer political obsession, paints a picture of a fractured federation temporarily glued together by a fear of becoming the 51st state. Whether unity can hold, and whether Carney truly walks the walk of humility and coalition-building, remains to be seen. But one thing's clear: Canada is reasserting its independence not with sabres, but with ballots. Hosted on Acast. See acast.com/privacy for more information.

Where does Robocop's data spike rank on our big list of connectors? What do you do with an old cable modem or cable box? What's the fastest discontinued product in tech history (and is it the Microsoft Kin)? Where do ISPs get their Internet? Is it time to stop ripping Blu-ray discs? Is Zachtronics actually gone? Just who listens to this podcast, anyway? All these questions and more, answered on this month's Q&A! Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, a monthly bonus episode, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

Send us a text A few weeks ago we attended Pete Dominick's Podjam2 in Las Vegas and we met some new friends. This week we talk to our new friends in Canada about the upcoming Canadian election, tariffs , how Canadians views our government, how it is hurting tourism, Canadian food, Maple Syrup, Bryan Adams, Nickelback , 9/11, The Tragically Hip, J-L Cauvin's show in Toronto, the Canadian Mounties ,mail order brides, marital bliss and dogs. #DonaldTrump #BryanAdams #DudleyDoright #9/11 #JustinTrudeau #GeorgeBush Follow us at Reality Redemption on Facebook, Instagram, Threads, BlueSky and Tik Tok

This week the boys sit down and talk about: Spaghetti, Spring Training, Dodgers vs. Angels, Airbnb, National Anthem, Top Golf, Overprice food, Wafflehouse, Costillito, Dennys, Maple Syrup, 5k, yorkshire gold, and much much more. Legal High: legalhigh.co/?ref=bktwdqyt

In this episode of The AgCulture Podcast, Kevin Milligan—co-founder of Milligan's Maple Syrup—talks about what it really takes to produce maple syrup in the U.S. He shares how he grew from 400 to 20,000 taps, the challenges that come with sugaring, and how tech is changing the game in the woods. From smart partnerships to vertical integration and new ways of doing things, Kevin breaks down how the industry is evolving. Catch the episode now on all major platforms!Meet the guest: Kevin Milligan is the co-founder and President of Milligan's Maple Syrup and a first-generation sugar maker who recently completed his 10th production season. After leaving a career in accounting, Kevin launched his maple syrup business at his family's farm in Ohio. Today, Milligan's operates across three farms with 20,000 taps and distributes in 19 states.Connect with our guest: LinkedIn: Milligan's Maple SyrupFacebook: @milligansmapleInstagram: @milligansmapleYoutube: @MilligansmapleTiktok: @milligansmapleWhat you will learn:(00:00) Introduction(05:08) Maple production basics(10:07) Scaling maple operations(14:23) Vertical integration(16:06) Retail vs. wholesale(26:00) Market expansion(27:26) Closing thoughts

Camilla and Zee share their thoughts on Obelus, Master of Maple Syrup, and Agent Avenue.

Welcome back to Rick's Rambles, your weekly escape to positivity and fascinating discoveries! This week, we're starting sweet with surprising facts about maple syrup, from its historical roots with Native Americans to modern production. Learn why this natural sweetener is more than just a breakfast staple. In our positive mental health segment, we're digging into the benefits of gardening. Discover how connecting with nature, even through simple planting, can significantly improve your mood and reduce stress. Then, get ready for a nostalgic trip as we delve into the story behind Chicago's beloved anthem, "Saturday in the Park." Find out what inspired this timeless classic and the magic behind its creation. We'll conclude with a fun rundown of quirky and unique holidays to add a little extra joy to your week. Join Rick for a blend of fun facts, nostalgia, and mental wellness tips in this uplifting episode. Subscribe now for your weekly dose of positivity   If you'd like to support the Rick's Rambles Podcast, share it on your own social media and let folks know what you are listening to! If you'd like to support the Podcast and my upcoming recording of new music, you can buy me a cup of coffee!  You can do that here!

Jacob Powsner is a 4th generation farmer at Baird Maple Farm in Chittendon, Vermont. Jacob joins us to talk about the history of the farm, the landscape of the maple industry, producing certified organic maple syrup and how advances in technology have helped him improve the operation. Rooted In Organic is sponsored by Byron Seeds

Send Bob Through The WetGo Car Wash - Cat Wounds - We are getting USA vs Canada in the finals of the NHL 4 Nations Face-off - Eat n Park Ranch wrestling fantasies - Pantless in Florida - Raccoon Tim shared a story about the first time he didn't wear underwear - Smooth as a waxed seal - Yiinz Zaddies - Skunk Mating Season - Have anything fun for the show or want to say hi listen on iHeartRadio click the little mic and leave us a talkback messageSee omnystudio.com/listener for privacy information.

In this episode of Power Producers Podcast, David Carothers takes a deep dive into the journey of Drew and Alan Kinney, owners of Kinney Insurance, as they share their experience in transforming a family agency into a modern, digitally driven business. From humble beginnings without a website to scaling into a multi-location operation with a strong online presence, the Kinneys discuss the challenges and strategies behind their success. Key Points: From Tradition to Innovation Drew and Alan share how they took over their family agency and modernized it, transitioning from outdated processes to a digital-first approach. Building a Strong Online Presence The Kinneys emphasize the importance of consistent branding and digital marketing in scaling their business and attracting clients. Scaling While Maintaining Culture Expanding to three locations and 22 employees required structured systems and leadership to maintain efficiency and company culture. The Power of Succession Planning They discuss the need for clear roles, leadership development, and long-term planning to ensure sustainable agency growth. Adapting to Market Challenges The brothers share strategies for navigating industry shifts, leveraging technology, and improving operational efficiency. Connect with: David Carothers LinkedIn Alan Kinney LinkedIn Drew Kinney LinkedIn Kyle Houck LinkedIn Visit Websites: Power Producer Base Camp Kinney Insurance Agency Killing Commercial Crushing Content Power Producers Podcast Policytee The Dirty 130 The Extra 2 Minutes

Rawaan Alkhatib takes us on a hot date, offering a global perspective on the ancient superfood. Chewy and gooey, small batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them up. Camilla Wynne shows us how to make stunning candied fruit. Peter Gregg pursues happiness via maple syrup. Baker and chocolatier Valerie Gordon explains how she sugars rose petals for her bestselling petits fours.

We explore candied fruit, small-batch cookies, how to make maple syrup and an ancient fruit — the date. Rawaan Alkhatib takes us on a hot date, offering a global perspective on the ancient superfood. Chewy and gooey, small batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them up. Camilla Wynne shows us how to make stunning candied fruit. Peter Gregg pursues happiness via maple syrup. Baker and chocolatier Valerie Gordon explains how she sugars rose petals for her bestselling petits fours. Subscribe to our newsletter at kcrw.com/goodfood

One of the biggest heists in history saw almost $20 million worth of the sticky stuff swiped from under the maple syrup industry's nose! But how was so much stolen without anyone noticing? Who would steal it? And where did it end up? To find out, grab a plate of waffles and prepare to get stuck into one of the most bizarre heist stories in history! Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The first 24 hours of Trade War II were wild… We're breaking down the surprise tariff deals with Mexico and Canada.Robinhood is the top stock since Election Day... and now you can bet on the Super Bowl.How did Levi identify the baggy daddy jeans trend before anyone?... A secret deal with Google.$LEVI $GOOG $SPY $HOODMonopoly

Canada now hates us! Gonna miss their Maple Syrup sorry Vermont. Talking Luka Doncic trade, Bigfoot, Grammys, take the castle off your head you look ridiculous, Ron the Waiter joins us to talk about his medical procedure and more!See omnystudio.com/listener for privacy information.

I called my good friend Bill on his landline. Bill has been making maple syrup for a real long time and he has a lot to share on temperature, water, and trees.  See this post on my Patreon page https://www.patreon.com/gardenfork  Get My Email Newsletter: https://www.gardenfork.tv/email/ Donut & Meditation https://www.youtube.com/watch?v=2rShg5AsbIQ&pp=ygUcZGF2aWQgbHluY2ggbWVkaXRhdGlvbiBkb251dA%3D%3D David Lynch on Meditation CBS Sunday Morning https://youtu.be/TUTa2EuZnXI?si=zOPIjFxzSmjEKZm-  Start your Amazon shopping using our affiliate link: https://amazon.com/shop/gardenfork Become a GF Patron! Get cool weekly pics + The After Show https://www.patreon.com/gardenfork My Fav Cordless Drill-Driver set: https://www.amazon.com/shop/gardenfork/list/2NOD6P1XZLHQE My Stationary Bike https://amzn.to/3z0XQFN GardenFork receives compensation when you use our affiliate links. This is how we pay the bills ;) GF Sweaters and T Shirts https://teespring.com/stores/gardenfork-2 Email me: radio@gardenfork.tv Watch us on YouTube: www.youtube.com/gardenfork Music used on the podcast is licensed by AudioBlocks and Unique Tracks ©2025 GardenFork Media LLC All Rights Reserved GardenFork Radio is produced in Brooklyn, NY

The guys try a drink inspired by Winston Churchill's legendary breakfast, famously capped off with a cigar and scotch whisky.CHURCHILL'S BREAKFAST RECIPE: 2.8oz/83ml RYE WHISKEY1.1oz/33ml COLD BREW COFFEE.66oz/20ml MAPLE SYRUP 1 dash ANGOSTURA BITTERS2 CINNAMON STICKSBurn a cinnamon stick and smoke a coupe glass. Grate fresh cinnamon into the glass. Combine remaining ingredients in a shaker with ice. Shake and strain into the coupe. Garnish with burned cinnamon stick.Recipe via ChefSteps Hosted on Acast. See acast.com/privacy for more information.

The timeline and investigation behind the most valuable heist of "liquid gold" in Canadian history, the Great Canadian Maple Syrup Heist. Support us directly on Patreon: http://www.patreon.com/redweb With Patreon, you get access to ad-free content, our exclusive bonus show Movie Club, the Red Web Discord, and more! Canada is home to an asset considered to be more valuable than oil. They're the world's leading producer of this product and have a robust system in place to track, check, and distribute it. But what happens when thousands of barrels go missing? Today, we discuss the largest heist in Canadian history: The Great Canadian Maple Syrup Heist. Our sponsors: Rocket Money - http://rocketmoney.com/redweb to cancel your unwanted subscriptions with Rocket Money. Bilt Rewards - http://joinbilt.com/redweb to start earning points on your rent payments today. Aura Frames - http://auraframes.com + REDWEB to get $45 off Aura's best-selling Carver Mat frames. Learn more about your ad choices. Visit megaphone.fm/adchoices