Podcasts about meadowsweet

Truffles: Unveiling the Mystique of France's Black Diamonds In this episode of Fabulously Delicious: The French Food Podcast, we delve into one of the most luxurious and mysterious ingredients in French cuisine—truffles. Often referred to as "black diamonds," these subterranean treasures have captured the hearts (and palates) of gourmets around the world. But what makes them so special? We uncover the fascinating science behind truffles, exploring their symbiotic relationship with tree roots and the unique conditions required for their growth. The art of truffle hunting, known as "cavage," is steeped in tradition and intrigue. From the historic use of truffle-sniffing pigs to today's expertly trained dogs, we take you behind the scenes of this age-old practice. You'll hear about the dedication of truffle hunters, or "trufficulteurs," and the secretive world of truffle spots, often guarded like family heirlooms. Plus, discover how regions like Périgord and Provence have become synonymous with these prized fungi. Truffles are more than just a culinary delight—they're a symbol of indulgence and history. We trace their journey from ancient folklore to the tables of European royalty and today's Michelin-starred kitchens. Along the way, we'll share stories about the truffle's enduring allure, including its role in classic French dishes and the vibrant festivals that celebrate its legacy. Whether you're a seasoned truffle enthusiast or curious about their mystique, this episode offers a delicious exploration of truffle culture in France. From their complex flavors to their role in French culinary heritage, join us as we uncover why truffles are a true gem of the gastronomic world. Bon appétit! Join Andrew Prior, your host and passionate explorer of French food history, as we uncover the rise and fall of François Vatel. Pour yourself a glass of wine, indulge in a decadent treat, and settle in for this deeply moving tale of a man whose life and legacy continue to inspire chefs and food lovers to this day. Bon appétit! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Story of Francois Vatel In this captivating episode of Fabulously Delicious: The French Food Podcast, we delve into the extraordinary life of François Vatel, a culinary legend whose name is etched into the annals of French gastronomy. Born into humble beginnings in Tournai, Vatel rose to fame as a culinary innovator and maître d'hôtel, known for orchestrating some of the most opulent and ambitious feasts of the 17th century. From his early days as a pastry apprentice to serving the likes of Nicolas Fouquet and the Prince of Condé, Vatel's story is one of unmatched dedication, artistry, and the pursuit of perfection. We journey through Vatel's career highlights, including his role in the grandeur of the Château de Vaux-le-Vicomte and his later service at the Château de Chantilly. With meticulous detail and a flair for extravagance, Vatel organized banquets and festivities that dazzled royal courts, showcasing the best of French culinary craftsmanship. However, his relentless drive for perfection often came with immense pressure, leading to one of the most dramatic and tragic episodes in culinary history. Discover the events leading up to the ill-fated banquet of 1671 at the Château de Chantilly, where Vatel was tasked with hosting King Louis XIV and the court of Versailles. From unexpected guests to last-minute mishaps, the challenges he faced during the three-day celebration culminated in a tragic turn of events that would seal his place in history. This story reveals not only the immense pressure of serving royalty but also the human cost of ambition in an unforgiving world. Join Andrew Prior, your host and passionate explorer of French food history, as we uncover the rise and fall of François Vatel. Pour yourself a glass of wine, indulge in a decadent treat, and settle in for this deeply moving tale of a man whose life and legacy continue to inspire chefs and food lovers to this day. Bon appétit! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Bonjour, food enthusiasts! Join me, your host, Andrew Prior, in the enchanting world of French cuisine as we kick off Season 4 of Fabulously Delicious, the French Food Podcast. Celebrating the culinary wonders that have shaped modern cooking, this season promises a delectable journey through the heart of French ingredients, dishes, and the captivating stories of those who have left an indelible mark on the country's gastronomic history. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Revisit - Pissaladière  Bonjour, food enthusiasts! Join me, your host, Andrew Prior, in the enchanting world of French cuisine as we kick off Season 4 of Fabulously Delicious, the French Food Podcast. Celebrating the culinary wonders that have shaped modern cooking, this season promises a delectable journey through the heart of French ingredients, dishes, and the captivating stories of those who have left an indelible mark on the country's gastronomic history. This episode is all about the Pissaladière which some would say is the French version of a pizza. It comes from the Provence region and more specifically Nice and is one of the most delicious dishes in French cuisine some would say. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Revisit Macarons with Molly Wilkinson What's the difference between a macaron, macaroon, and Macron? Well, we are discussing this and so much more with our special guest today. Molly Wilkinson is a pastry chef trained at Le Cordon Bleu who left roles working in pastry shops in the USA to teach us pastry in her fabulous Versailles kitchen. That's why I like to call Molly the princess of pastry. Today's topic on Fabulously Delicious is one that Molly is pretty much an expert on. Molly told me when she was working in Patisseries she would be making thousands of macarons a day. Amazing! So we learn from Molly what is a macaron and what the difference between a macaron and a macaroon is. Also, what's in the macaron as well as Ladurée one of her favorite places to get macarons in Paris. Then we chat about meringues as well and which is the best for macarons, Italian, French or Swiss. The place Molly mentioned that she worked in first in Paris was La Fabrique á Gateaux - https://www.instagram.com/lafabriqueagateaux Molly's book is available on Amazon* via the link here. https://amzn.to/3KqzBHi Check out Molly via the below details. Website: https://www.mollyjwilk.com Instagram: https://www.instagram.com/mollyjwilk Facebook: https://www.facebook.com/MollyJWilk TikTok: https://www.tiktok.com/@mollyjwilk Pintrest: https://www.pinterest.fr/mollywilk  Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Story of Fabulous French Chefs - Part Three In this episode of Fabulously Delicious, The French Food Podcast, host Andrew Prior takes us on an enlightening journey through the rich history of French cuisine, focusing on the lives and legacies of influential French chefs. We begin with Alain Senderens one of the founding fathers of Nouvelle Cuisine some would say. Then it's Mirielle Johnston a French cook and author who made her fame on UK televisions, Albert Roux the first French chef to have a three Michelin starred restaurant in the UK, Pierre Franey a French chef who took the hearts of the American television audience along with their stomachs and finally Françoise Fayolle on of the fabulous mere lyonnaise. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

There are so many medicinal benefits of meadowsweet herb! Some people think of meadowsweet simply as a natural form of aspirin. While it does shine at relieving pain (especially a particular type of pain!), meadowsweet's gifts go far beyond this.In this episode, I'll be sharing my love of this beautiful member of the rose family, as well as one of my favorite ways to enjoy its pain-relieving benefits with my recipe for Meadowsweet Flower Pain Relief Tea. You'll find a link to your free, beautifully illustrated recipe card here: https://bit.ly/4gaHvnEBy the end of this episode, you'll know:► How the herbal energetics of meadowsweet can help clue you in to its medicinal benefits► Why using meadowsweet in its whole-herb form is safer than using aspirin► The particular type of pain that meadowsweet excels at relieving► Three different digestive issues that meadowsweet can help with► and so much more….If you're interested in learning more about herbal energetics, you'll love my free Herbal Energetics mini-course, which starts later this month. This video training course will show you why herbal energetics is so important – especially when working with herbs for your health! I'll also be sharing an important safety guide for herbs as well as my Herbal Energetics Flavor Wheel.You can sign up on the waitlist here.Access the transcript for this episode: https://www.herbalremediesadvice.org/meadowsweet-herb.html----Get full show notes and more information at: herbswithrosaleepodcast.comFor more behind-the-scenes of this podcast, follow @rosaleedelaforet on Instagram!The secret to using herbs successfully begins with knowing who YOU are. Get started by taking my free Herbal Jumpstart course when you sign up for my newsletter.If you enjoy the Herbs with Rosalee podcast, we could use your support! Please consider leaving a 5-star rating and review and sharing the show with someone who needs to hear it!On the podcast, we explore the many ways plants heal, as food, as medicine, and through nature connection. Each week, I focus on a single seasonal plant and share trusted herbal knowledge so that you can get the best results when using herbs for your health.Learn more about Herbs with Rosalee at herbswithrosalee.com.----Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal and co-author of the bestselling book Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine. She's a registered herbalist with the American Herbalists Guild and teaches many popular online courses. Read about how Rosalee went from having a terminal illness to being a bestselling author in

The last episode in our revisiting over the summer period is a combination of the episodes I did on the AOC and AOP earlier this year. These are the regulations by France and the EU to protect products, specifically food and wine products but also agricultural products. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

To continue our summer series of episodes today we are celebrating food in Paris with a look at an episode I did with the amazing food writer and critic Alec Lobrano about Paris restaurants. Their history, current fabulous recommendations and so much more. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

To continue our summer series of episodes today we are going back to an episode on Rose Garlic as part of the A to Z of French Herbs series. Rose garlic is so prised in France that the French every August hold a festival celebrating it. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Fabulously Delicious, The French Food Podcast, host Andrew Prior takes us on an enlightening journey through the rich history of French cuisine, focusing on the lives and legacies of influential French chefs. We begin with James Hemings a slave to an American president who was sent to Paris to learn to cook French food. Lea Bidaut one of the wonderful meres lyonnaise, Marie Antoine Caraeme who made Napoleons wedding cake, Jaen Anthelme Brillat-Savarin a lawyer who became a food writer and the wonderful Julia Child who to many French food lovers is the start of their journey into the love of French food and cooking it. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Fabulously Delicious, The French Food Podcast, host Andrew Prior takes us on an enlightening journey through the rich history of French cuisine, focusing on the lives and legacies of influential French chefs. We begin with Auguste Escoffier, often described as the 'king of chefs,' whose innovations in the kitchen set the foundation for modern French cooking. Pryor details Escoffier's career from his early days as an apprentice to his pioneering role in organizing the kitchen brigade system. The episode also profiles other notable chefs like Edouard Nignon, Elizabeth Brassart of Le Cordon Bleu fame, Eugénie Brazier, the first woman to achieve three Michelin stars, and Gaston Lenôtre, the father of modern French pastry. Each chef's unique contributions and enduring influence on French gastronomy are explored, highlighting their dedication to culinary excellence and innovation. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Meadowsweet is often thought of as herbal aspirin. Even though it's no secret that its compounds were originally used to formulate and synthesize aspirin, can you really use it in the same way?   If you want to get the same results from Meadowsweet as aspirin, you would have to drink quarts of the tea, which is tough to do because it's incredibly bitter. Not only would you be feeling pretty nauseous by the end, but you would also only get the strength of a baby aspirin, if you're lucky!   Even though Meadowsweet contains aspirin-like compounds, they are not the same. Meadowsweet is an herb used for centuries, and although it has many traditional uses, its applications are more relevant than ever in our modern day.    In today's episode, you'll discover:   Meadowsweet's bitter and astringent taste and why this combination is so good for treating ulcers How Meadowsweet alleviates heartburn, ulcers in the GI, joint pain, and more with its energetic and biochemical properties Why Meadowsweet is helpful for so many modern-day issues that didn't use to exist  Meadowsweet's powerful connection with Saturn and how it balances other planetary influences   ———————————— CONNECT WITH SAJAH AND WHITNEY ———————————— To get free in depth mini-courses and videos, visit our blog at:  http://www.evolutionaryherbalism.com   Get daily inspiration and plant wisdom on our Facebook and Instagram channels: http://www.facebook.com/EvolutionaryHerbalism https://www.instagram.com/evolutionary_herbalism/   Be sure to subscribe to our YouTube Channel: https://www.youtube.com/channel/UCyP63opAmcpIAQg1M9ShNSQ   Get a free 5-week course when you buy a copy of the book, Evolutionary Herbalism: https://www.evolutionaryherbalism.com/evolutionary-herbalism-book/   ———————————— ABOUT THE PLANT PATH ———————————— The Plant Path is a window into the world of herbal medicine. With perspectives gleaned from traditional Western herbalism, Ayurveda, Chinese Medicine, Alchemy, Medical Astrology, and traditional cultures from around the world, The Plant Path provides unique insights, skills and strategies for the practice of true holistic herbalism. From clinical to spiritual perspectives, we don't just focus on what herbs are "good for," but rather who they are as intelligent beings, and how we can work with them to heal us physically and consciously evolve.   ———————————— ABOUT SAJAH ———————————— Sajah Popham is the author of Evolutionary Herbalism and the founder of the School of Evolutionary Herbalism, where he trains herbalists in a holistic system of plant medicine that encompasses clinical Western herbalism, medical astrology, Ayurveda, and spagyric alchemy. His mission is to develop a comprehensive approach that balances the science and spirituality of plant medicine, focusing on using plants to heal and rejuvenate the body, clarify the mind, open the heart, and support the development of the soul. This is only achieved through understanding and working with the chemical, energetic, and spiritual properties of the plants. His teachings embody a heartfelt respect, honor and reverence for the vast intelligence of plants in a way that empowers us to look deeper into the nature of our medicines and ourselves. He lives on a homestead in the foothills of Mt. Baker Washington with his wife Whitney where he teaches, consults clients, and prepares spagyric herbal medicines.    ———————————— WANT TO FEATURE US ON YOUR PODCAST? ———————————— If you'd like to interview Sajah or Whitney to be on your podcast, click here to fill out an interview request form.  

In today's episode of "Fabulously Delicious: The French Food Podcast," we continue our fascinating A to Z series on French herbs with a deep dive into the intriguing world of kaffir lime leaves or combava as it is known in France. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode of "Fabulously Delicious: The French Food Podcast," we continue our fascinating A to Z series on French herbs with a deep dive into the intriguing world of purslane or pourpier as they call it in France. A succulent in many gardens and a herb and vegetable in others. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode of "Fabulously Delicious: The French Food Podcast," we continue our fascinating A to Z series on French herbs with a deep dive into the intriguing world of nettles, or "Les Orties" as they are known in French. Host Andrew Prior enlightens us with the botanical history of nettles, tracing back to 1753 when Carl Linnaeus classified them as Urtica dioica. Listeners will discover the etymology of "Urtica," derived from the Latin "uro," meaning to burn or sting, and "dioica," from the Greek word for two houses. This episode brims with fascinating facts, such as the discovery by botanist Charles Naudin that a strong wind can render nettle stings harmless. Exploring the historical and cultural significance of nettles, Andrew reveals their role in the nitrogen cycle and their surprising utility during wartime, such as the German army's use of nettle fibers for uniforms in World War I. Nettles have also been significant in various traditions and legends, from Julius Caesar's troops using them for alertness to the Tibetan saint Milarepa's green skin from prolonged use. We also learn about the practical applications of nettles in ancient textiles, paper production, and even cheese making in France, highlighting their versatility beyond their notorious sting. For culinary enthusiasts, the episode offers a delightful surprise: Andrew's favorite recipe for nettle soup. He walks us through the process of transforming these wild plants into a delicious and nutritious meal. Nettles, rich in vitamins A, B, and C, along with essential minerals, are not just a historical or botanical curiosity but a contemporary superfood. This episode of "Fabulously Delicious: The French Food Podcast" not only enriches our understanding of "Les Orties" but also invites us to appreciate their unique place in French culinary and cultural heritage. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Fabulously Delicious, The French Food Podcast, we delve into the fascinating life and legacy of Alain Senderens, a pioneering force behind Nouvelle Cuisine. Born in 1939 in Hyères, Provence, Alain's passion for cooking was kindled by his grandmother's exquisite Sunday meals and a love for reading. His culinary journey began with an apprenticeship at the Ambassador Hotel in Lourdes, followed by stints at La Tour d'Argent and Lucas Carton in Paris, the latter of which he would eventually own. Alain's remarkable career saw him transform French cuisine, introducing innovative techniques and flavors that broke away from traditional heavy dishes, making him a pivotal figure in modern gastronomy. Senderens' career is marked by his groundbreaking approach to food and wine pairing, a concept he developed with oenologist Jacques Puisais. This unique philosophy led Alain to craft dishes specifically to complement wines, revolutionizing the dining experience. His restaurant L'Archestrate, dedicated to Nouvelle Cuisine, earned three Michelin stars and became a culinary landmark in Paris. Despite later returning his stars to make high-quality dining more accessible, his influence on the culinary world remained profound. Alain's vision of "great food without fuss" was a testament to his commitment to democratizing gourmet cuisine, emphasizing simplicity and quality over opulence. Throughout his illustrious career, Alain trained numerous renowned chefs and received numerous accolades, including the title of Commander of Arts and Letters and an Officer of the Legion of Honor. His innovative spirit and dedication to the craft earned him the title of the founding father of Nouvelle Cuisine. Alain's legacy continues to inspire chefs and food lovers worldwide, reminding us of the transformative power of culinary art. Join us as we explore the life of this visionary chef and his lasting impact on French cuisine. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Fabulously Delicious, the French Food Podcast, where we delve into the heart of French cuisine. Hosted by Andrew Prior, a former MasterChef Australia contestant turned French food aficionado, each episode is a delectable journey into the world of French ingredients, dishes, and the vibrant personalities shaping its culinary landscape. In today's episode, we continue our exploration of French herbs with a spotlight on Caraway or Carvi as it is known in French. Caraway is an ingredient in dishes like Pain D'Epice as well as Alscian Sauerkraut. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Fabulously Delicious, the French Food Podcast, where we delve into the heart of French cuisine. Hosted by Andrew Prior, a former MasterChef Australia contestant turned French food aficionado, each episode is a delectable journey into the world of French ingredients, dishes, and the vibrant personalities shaping its culinary landscape. In today's episode, we continue our exploration of French herbs with a spotlight on Alfalfa or Luzerne as it is known in French. Not technically a herb alfalfa is a legume but many consider it a herb or microherb. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Fabulously Delicious, the French Food Podcast, where we explore the cuisine that laid the foundation for modern cooking. I'm your host, Andrew Prior, enchanté. After competing on MasterChef Australia, I now live in France, sharing my love for French food, meeting local chefs and food producers, and indulging in amazing wines and over 1500 varieties of French cheeses with you, my fabulously delicious audience. Today, we delve into the world of Mariage Frères, one of France's most prestigious tea brands. The company's history dates back to the 17th century when King Louis XIV encouraged exploration for exotic goods. Nicolas and Pierre Mariage's voyages for the royal court laid the groundwork for their family's involvement in the tea trade. In 1854, Henri and Edouard Mariage officially founded Mariage Frères, and for 130 years, the family maintained a wholesale tea business, introducing innovations like the tea-flavored Chocolat des Mandarins. In 1976, the company was sold to Kitti Cha Sangmanee, who opened the first retail tea house in 1983 on Rue du Bourg-Tibourg, Paris. Today, Mariage Frères operates ten tearooms in Paris and additional locations in the UK, Germany, and Japan. They offer over 650 blends of tea, some exclusive to their Parisian stores, and their original tea house includes a museum dedicated to the history of tea. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for my substack newsletter and get more fabulous French food content and France travel tips as well as updates on life here in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Fabulously Delicious, the French Food Podcast, where we delve into the heart of French cuisine. Hosted by Andrew Prior, a former MasterChef Australia contestant turned French food aficionado, each episode is a delectable journey into the world of French ingredients, dishes, and the vibrant personalities shaping its culinary landscape. In today's episode, we celebrate the life and legacy of Mère Léa, an iconic figure in French gastronomy. Born Léa Bidaut in Le Creusot in 1908, Mère Léa's culinary journey took her from the industrial heart of Burgundy to the vibrant food scene of Lyon. There, she opened her famed restaurant, La Voûte, Chez Léa, where she introduced now-classic dishes like champagne sauerkraut and macaroni gratin. Her influence on French cuisine is still celebrated today, and her recipes remain beloved staples. Join us as we explore Mère Léa's contributions to French culinary history, including her famed potato paillasson and Canard au sang. Learn about her rise to culinary stardom, her vibrant personality, and her lasting impact on Lyon's gastronomic scene. Discover how she became the first woman to join the prestigious Toques Blanches Lyonnaises and earned her Michelin star, cementing her legacy in French culinary history. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Fabulously Delicious, the French Food Podcast, where we delve into the heart of French cuisine. Hosted by Andrew Prior, a former MasterChef Australia contestant turned French food aficionado, each episode is a delectable journey into the world of French ingredients, dishes, and the vibrant personalities shaping its culinary landscape. In today's episode, we continue our exploration of French herbs with a spotlight on Meadowsweet (La Reine-des-prés). Discover its fascinating history, from its traditional use in sweetening mead to its surprising medicinal properties, including its role in the creation of aspirin. Meadowsweet, with its delicate white flowers and almond-like flavor, adds a unique touch to both sweet and savory dishes, making it a versatile herb cherished by chefs and home cooks alike. Join us as we uncover the lore and uses of Meadowsweet, from Welsh mythology to its presence in Renaissance-era festivities. Plus, learn how you can incorporate this enchanting herb into your culinary creations, whether in stews, desserts, or even as a natural dye. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the third Eye Awakening podcast, I'm so excited to have Lauren Meadowsweet on the show! Lauren Meadowsweet is currently healing herself from Advanced Stage 3 Cancer - without the medical system. Using a combination of diet, lifestyle, & spiritual practices, she has already overcome record-breaking pesticide toxicity, lyme disease, liver damage, & being housebound + bedridden. She is a Certified Nutritional Therapy Practitioner & specializes in the Gut and Psychology/ Physiology Syndrome Protocol - also referred to as GAPS. In this episode, Lauren and I chat about: -Lauren's diagnoses (yes, plural!) + her cancer journey-healing holistically, and without the medical system-GAPS: Gut and Psychology Syndrome-bodily autonomy-Quantum Leaping… and so much more! CONNECT WITH LAUREN ⁠Youtube⁠ ⁠Instagram.com⁠ ⁠Website ⁠ GET INTO THE COSMIC ORACLE WORLD! ⁠⁠FREE Weekly Tarot & Akashic Readings⁠⁠ ⁠⁠Create Your Own Spiritual Biz⁠⁠ ⁠⁠Galactic Gateway⁠⁠ ⁠Into the Akasha⁠ ⁠⁠The Avatar⁠⁠ Akashic Soul Mission Alignment Group Mentorship 90 powerful days together Weekly Multidimensional transmissions for inspiration, motivation and activation to clarify & align you to your Soul Mission Biweekly group calls for integration & support Includes a private Akashic Reading with Amy Starts January 2024  ⁠⁠Accelerated Ascension All Access Pass⁠⁠ GET IT ALL!!! ALL of my prerecorded programs and ALL of my LIVE programs for a whole year!! HUGE SAVINGS! A total value of $8800 at a fraction of the price (and the value will go up as I add new things all year long!!) A total of 16 programs (with more to come )!!! Includes: Into the Akasha Live Round 5!! and The Avatar: Group Mentorship!!! YOU GET: Into the Akasha Heart Star Creator Who TF Am I? Magic in the Dark Psychic Activation 5D Magic and Manifestation Timeline Shifting & Manifestation Mastery Understanding Entities The New Earth Lightcodes of Money & Wealth Oracle of Light AND Create Your Own Spiritual Biz Galactic Gateway Spirit Guides Workshop The Avatar all in 2024! ⁠Get in now!!⁠

In this episode of the third Eye Awakening podcast, I'm so excited to have Lauren Meadowsweet on the show! Lauren Meadowsweet is currently healing herself from Advanced Stage 3 Cancer - without the medical system. Using a combination of diet, lifestyle, & spiritual practices, she has already overcome record-breaking pesticide toxicity, lyme disease, liver damage, & being housebound + bedridden. She is a Certified Nutritional Therapy Practitioner & specializes in the Gut and Psychology/ Physiology Syndrome Protocol - also referred to as GAPS. In this episode, Lauren and I chat about: -Lauren's diagnoses (yes, plural!) + her cancer journey-healing holistically, and without the medical system-GAPS: Gut and Psychology Syndrome-bodily autonomy-Quantum Leaping… and so much more! CONNECT WITH LAUREN Youtube Instagram.com Website GET INTO THE COSMIC ORACLE WORLD! ⁠FREE Weekly Tarot & Akashic Readings⁠ ⁠Create Your Own Spiritual Biz⁠ ⁠Galactic Gateway⁠ Into the Akasha ⁠The Avatar⁠ Akashic Soul Mission Alignment Group Mentorship 90 powerful days together Weekly Multidimensional transmissions for inspiration, motivation and activation to clarify & align you to your Soul Mission Biweekly group calls for integration & support Includes a private Akashic Reading with Amy Starts January 2024 ⁠Accelerated Ascension All Access Pass⁠ GET IT ALL!!! ALL of my prerecorded programs and ALL of my LIVE programs for a whole year!! HUGE SAVINGS! A total value of $8800 at a fraction of the price (and the value will go up as I add new things all year long!!) A total of 16 programs (with more to come )!!! Includes: Into the Akasha Live Round 5!! and The Avatar: Group Mentorship!!! YOU GET: Into the Akasha Heart Star Creator Who TF Am I? Magic in the Dark Psychic Activation 5D Magic and Manifestation Timeline Shifting & Manifestation Mastery Understanding Entities The New Earth Lightcodes of Money & Wealth Oracle of Light AND Create Your Own Spiritual Biz Galactic Gateway Spirit Guides Workshop The Avatar all in 2024! Get in now!!

After the wettest July in memory, Tommy and his colleague Dickie are lamenting the impact the weather has had on their crops - and they're trying to find the positives. While the haul of Meadowsweet and ripe Strawberries are lower than hoped, the tomatoes, root vegetables, and berries are continuing to flourish.We learn about the role that Meadowsweet plays in Tommy's recipes. And Dickie has his own ideas for how tomato growers can make the most of their bumper haul.And Tommy is joined by the self proclaimed 'Potato Queen' Poppy O'Toole, to explore her love of the humble spud, how she built her following, and who her ultimate dinner guest would be. Hosted on Acast. See acast.com/privacy for more information.

Mrs Meadowsweet offers visitors to her country guesthouse, a truly care-free holiday.Everybody is so happy. A little vague perhaps, but certainly happy. Newcomers Madge and Arthur are suspicious, but Mrs M is able to convert them. --- Support this podcast: https://podcasters.spotify.com/pod/show/ang189/support

This week on the podcast we explore the theme of WHOLENESS with my friend and co-facilitator of the Path to Wholeness Retreat, Tatjana Lucia. On 7th September, Tatjana and I will be taking 10 women on a transformational 4 day journey at Meadowsweet in Tuscany, Italy. In this podcast we discuss what influenced and inspired us to co-create this experience and the approach we take within our work. The word “health” comes from the Old English word ‘hælth' relating to ‘whole' or ‘a thing that is complete in itself'. Essentially to become healthy is “to make whole.” Our triggers, our traumas, our insecurities, our shames are all aspects of ourselves we reject or push away. Healing happens when we invite back in all parts of us which have been hidden, repressed, forgotten or made wrong. Through reclaiming, we reconnect to a new sense of our innate worth and power. Tatjana and I share a trauma-informed mind-body-soul approach to healing. Tatjana is a Hypnotherapist and expert in what she calls 'Self Health', reconnecting back to your authenticity and essence. Combined with my transformational approach via EFT, holistic coaching and various healing modalities, we will be taking you on a journey of Self, sisterhood, ancestry and collective through the mind, body and nervous system. In this episode: - what is "wholeness" and an approach to underpin health and healing - the reconnection to Self and what that means - the reconnection to Sisterhood, how wounding shows up and what is possible the other side - healing our ancestral and collective trauma to bring us into deeper connection - the healing power of retreat and group spaces - what to expect on retreat with us and how to know if this co-creation is right for you If you are interested to take the ONE FINAL SPOT for this retreat, you can find all the information at https://www.tatjana-lucia.com/path-to-wholeness-retreat If you'd love to join us in the future but can't on this occasion you can get your name down on the waitlist for 2024.

In this episode I had some time with my friend Eliot of Meadsweet Farm in Swanville Maine to sit down and talk casually about farming, sheep, worms, grass, and agricutlure in general. 

Why your animal will love benefits of meadowsweetIn this episode learn about the herb meadowsweet and how it may help your animal.Research mentioned in the episode includes:Concurrent use of veterinary drugs and herbal medicines in racing standardbredsEvaluation of the in vitro effect of Boldo and Meadowsweet plant extracts on the expression of antimicrobial peptides and inflammatory markers in canine keratinocytes, Research in Veterinary Science, Volume 115, 2017, Pages 255-262,ISSN 0034-5288, Domenico Santoro, Mary Bohannon, Kim Ahrens, Christelle Navarro, Hugues Gatto, Rosanna Marsella, Evaluation on the effects of 0.1% Peumus boldus leaf and Spiraea ulmaria plant extract combination on bacterial colonization in canine atopic dermatitis: A preliminary randomized, placebo controlled, double-blinded study, Research in Veterinary Science, Volume 118, 2018, Pages 164-170, ISSN 0034-5288Zélie Triaux, Léa Briard, Odile Petit, Eric Marchioni, Diane Julien-David, Effect of simulated foregut digestion on the antioxidant capacity of plants naturally consumed by horses, Animal Feed Science and TechnologyGet more information on complementary therapies for animals online at https://www.taranet.co.ukYou can get more tips and info by on my Social Media or websites: Facebook Twitter Instagram Pinterest Aloe Vera Health & Skincare For Your Animals

The arrival of strange wreathes the day before the grizzly murders of a neighboring home set Robert Dulany on edge. It was just the beginning of the horrors to be bestowed this holiday season. My Website: https://brianjcummings.com/Dark Concepts, Volume I ebook: https://www.amazon.com/dp/B08M9NDW7PInstagram: https://www.instagram.com/brianjcummings/Facebook: https://www.facebook.com/authorbrianjcummingsTwitter: https://twitter.com/brian_jcummingsPatreon: https://www.patreon.com/brianjcummingsSupport the show

In today's episode I read herbalist April Coburn's meadowsweet monograph. If you'd like to read it, CLICK HERE.  If you'd like to check out the other 70+ epic monographs, CLICK HERE.  You can check out April's work in two different places: Her Patreon page and... NettleJuice.com A huge thanks to April for sharing this meadowsweet monograph with all of us! If you'd like to support HerbRally, consider becoming an HerbRally Schoolhouse member. You can get your first 30 days for free with coupon code PODCAST at checkout. LEARN MORE AND REGISTER Today's episode is sponsored by our good friends at Mountain Rose Herbs.  Get 15% off of your order with coupon code HERBRALLY2210 at checkout.  Visit MountainRoseHerbs.com for organic herbs, spices, essentail oils, bulk ingredients and more.  Thanks for listening!  HerbRally www.herbrally.com  Follow us on YouTube!

The Herbal Business Program brought to you by CommonWealth Holistic Herbalism LEARN MORE AND REGISTER Dreaming of launching an Herbal Business? Join the Herbal Business Program! This course has it all: GMP, marketing, taxes, insurance, even building your website and getting comfortable with the tech you'll need to run your business… They literally break down every single task you need to do for every single aspect of your business, and then provide very specific instructions about exactly how to do it, with videos, pictures, worksheets, reference guides, and more! Plus - you get lifetime access so it doesn't matter how fast or slow you go. Move at the pace that's right for you! And you can ask questions lots of ways: including live and in person twice a week, every week, if you like! You can also send questions in writing (they reply in 24 hours or less!), and there's a whole community of support too, so you can get lots of opinions! You don't have to have any previous business experience, all you need is your herbal skills and a good idea. You'll do the rest together! LEARN MORE AND REGISTER Thanks for listening! HerbRally www.herbrally.com 

In this episode we talk about a list of 20 or so herbs that you absolutely need in your apothecary for an "end of the world" scenario. What do you do when you can't get to the hospital. What if the medical system doesn't exist anymore? Or maybe more simply, what happens if you have something you need to treat and there's no time to get to a medical facility? Grab a notebook and pencil, you'll want to write this info down. Join the Homestead Herbalist membership and courses here -- https://amy-fewell.teachable.com Follow me online at https://thefewellhomestead.com HERBS FROM THIS VIDEO -- Yarrow (Achillea millefolium) Agrimony (Agrimonia eupatoria) Astragalus (astragalus membranacus) Oats (Avena Sativa) Cayenne (capsicum annum) Balmony (Chelone glabra) Fringe Tree (Chionanthus virginicus) Hawthorn (crataegus laevigata) Ecihinacea (purpurea or angustifolia) Ephedra (ephedra Sinica or equivalent) Eyebright (euphrasia officinalis) Meadowsweet (filipendula ulmaria) Goat's Rue (galega officinalis) Lobelia (Lobelia inflata) German Chamomile (matricaria recutita) Poke (Root -- Phytolacca americana) Wild Cherry (Prunus serotina) White Willow (Salix aeba) Black Elder (sambucus nigra) Comfrey (Symphytum officinale) Thyme (Thymus vulgaris) Nettle (Urtica dioica) --- Support this podcast: https://anchor.fm/amy-fewell/support

Camila Alvarez, wine sommelier and consultant, joins Robert Tas to review the wine list at Meadowsweet, a Michelin-star restaurant that delivers good food, friendly service and a comfortable atmosphere where guests are encouraged to relax, eat, drink, and be merry. This family-run restaurant source many of their ingredients from their family farm to ensure the fresh quality and finest ingredients. The wine list has been curated to show the diversity of the grape varieties, and Camila helps demystify the nuances of the varietals and identifies the best bottles on the list.  Wines reviewed include: Chenin Blanc from Bosman Family Vineyards, 2020 Chozas Carrascal Las Ocho from Valencia, Spain, 2016 Dolcetto d'Alba, Reva, Piemonte, 2019 For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

In this episode we read a story by Rosie Beech about flower gardens, relationships and allowing yourself to process emotions.Support the show

We're back on track! Today we continue our exploration of herbs in our home apothecary, giving you some unscripted thoughts about these herbs we work with very frequently. They're the plants we want to have with us always, and it's been fun to see the synchronicities that emerge as we progress in alphabetical-by-Latin order. Today's plants make an interesting contrast.Filipendula ulmaria, meadowsweet, is cooling/drying/tonifying. Its salicylates & other astringent elements make it excellent as an anti-inflammatory and antimicrobial when the tissues are spongy and red. We've found it very helpful for dental issues, including the irritations caused by braces. It is excellent for gastrointestinal inflammation also, famously helpful for ulcers & heartburn. It is not, though, “antacid” – as is sometimes claimed!Foeniculum vulgare, fennel, on the other hand, is a warming/moistening/relaxant herb. It's one of our “sweet demulcents”, like licorice, which can moisten tissues without the “slimy” feel of mucilaginous demulcents such as marshmallow. Fennel is important as a corrigent – which doesn't only mean “improves flavor”, but implies an ability to balance out formulae. In this case, it's great for folks who run dry and tense and need that balanced out if they're going to take herbs like sage or dandelion. Fennel's also intriguing because, while cholagogue, it's not bitter.These quick plant profiles were done off-the-cuff & on-the-spot. If you enjoyed them, we have more! Our organized & comprehensive presentation of our herbal allies is in the Holistic Herbalism Materia Medica course. We have detailed profiles of 90 medicinal herbs! Plus you get everything that comes with enrollment in our courses: twice-weekly live Q&A sessions, lifetime access to current & future course material, discussion threads integrated in each lesson, guides & quizzes, and more.If you have a moment, it would help us a lot if you could subscribe, rate, & review our podcast wherever you listen. This helps others find us more easily. Thank you!!Our theme music is “Wings” by Nicolai Heidlas.Support the show

Mrs Meadowsweet offers visitors to her country guesthouse, a truly care-free holiday.Everybody is so happy. A little vague perhaps, but certainly happy. Newcomers Madge and Arthur are suspicious, but Mrs M is able to convert them. BBC Birmingham Director: Peter Windows Mrs Meadowsweet …. Rosemary Leach Madge …. Anne Jameson Arthur …. Roger Hume Simon …. Terry Molloy Miss Brazenose …. Joyce Gibbs Inga …. Patricia Gallimore --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/ang189/support

Mrs Meadowsweet offers visitors to her country guesthouse a truly carefree holiday. Everybody is so happy. A little vague perhaps, but certainly happy.

Laure Meadowsweet is GAPS Diet practitioner and teacher Lauren shares her amazing personal healing journey, from intense and extreme challenges to the joy and freedom she feels today. Deep nutrition with GAPS Diet The GAPS Diet is a practical method for healing both body and brain GAPS = Gut and Psychology Syndrome or Gut and Physiology Syndrome The gut is a foundation of health, as is the soil is the basis for plant life How community and mentors can support us along the healing journey. Trusting our inner wisdom to ask for what we need. How can we sense inner wisdom? Healing Lyme disease Lauren has created GAPS Diet instructional videos that can jump-start the journey and make working with a practitioner much more effective. Website: laurenmeadowsweet.com      

It's SABBAT TIME! This week Shannon starts off with an introduction to the deity Lugh, and then Nick takes you into an overview of the holiday plus some ideas for celebrating it.  In another shocking turn, Shannon is covering a plant that LIKES WET FEET - Meadowsweet (rhyme unintentional...but still hilarious).  You can always reach these witches at WandsandFrondsPod@gmail.com or message them on Instagram @WandsandFrondsPod. PS: They'd appreciate it if you took a few minutes to write a review on Apple podcasts!

Our guest today, Chef Alan Bergo, looks at vegetables through the eyes of a forager. He's passionate about using parts of the plant that are often overlooked. Chefs using a whole animals might use the term nose-to-tail cooking. Bergo takes this approach with his vegetables, using a root-to-flower approach. Bergo is the author of the new book, The Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest. Often-Forgotten Plant Parts Bergo talks about using squash tips in the kitchen. “The squash is a perfect example of how foraging and looking for different ingredients changed how I consider vegetables that I thought I knew,” he says. His advice for cooking squash shoot tips? Cook gently and delicately. Steam them, or blanche for one minute…or barely wilt them in a pan. Other often-forgotten plant parts include: Fennel fronds. Bergo likes to combine these with parmesan cheese and bread crumbs to make into cakes. Carrot leaves. He suggests simmering them in salted water. They keep their shape and texture when gently cooked, and can then be used like salad. Unripe sunflower heads. They have the texture of an artichoke along with a strong sunflower flavour. Foraged Ingredients Sochan. Bergo explains that leaves from this rudbeckia family member can be harvest three to four times over a year. The leaves formed after the flower stalk dies back are different—and are his favourite. Older leaves have a stronger flavour. Nettles. He finds that common nettle has more of a “saline” or “oceanic” taste to it than Canada nettle Milkweed flower can be used to make drinks with an intensely fruity flavour. Meadowsweet flowers have an almond-like taste. Bergo says that a good way to catch floral aromas is by using cream. Black walnut. Young nuts can be used to make a jam and catsup. Pine pollen. It's used in China and the Middle East to make sweets. Thoughts on Flavour Bergo talks about flavours that are shared amongst plants in the same families, recounting the time he served dolmas made using galinsoga leaves, only to have people ask him if they contained artichoke. Another example of a shared flavour is the hint of almond that shines through in plum kernal oil or saskatoon berries. Bergo's Top Tips Steaming greens keeps more flavour than blanching. Try something new!

This year has been tough, and oh boy - most of us have felt it in our pockets. This week  join me and Mimi Cirbusova from Meadowsweet Money as she shares her story of coming out of debt and helping us with a few tips! (I learned so much!)Want to make a shout out on the next video? Text  to 1-833-4A-PINUPInsta: @pinnedpodcastofficial_________________About  MimiAfter paying off $20,881 of debt while working mostly part-time for a nonprofit, Mimi became passionate about sharing tips with anyone wishing to live a more financially joyful life. She is also the co-founder of Compass Rose History Experiences and a collector of vintage Sarasota postcards.________________For more informationInstagram and Facebook @MeadowsweetMoneyLearn History on her Instagram @CompassRoseHistory or the Lovably Local Podcast.________________PLEASE SUPPORTPODCAST: https://www.pinnedpodcast.comWEBSITE- https://www.misspinupmiami.com SHOP- https://www.misspinupmiami.com/shopThank you for all your support! Connect with me: I N S T A G R A M: @pinupmiami T I K T O K: @PINUPMIAMI F A C E B O O K: https://www.facebook.com/pinupmiami T W I T T E R: @misspinupmiami B L O G: https://www.pinnedblog.com C O N T A C T: ✉ jennifer@misspinupmiami.com

Denis Stewart discusses the remarkable herbs meadowsweet and bitter melon.

We seem to be struck by you!This week we talk about Ass's Ear and Meadow Queen. Lots of historical medicine with these two herbs!Witchy Stuff Starts @ 19:25www.witchbitchamateurhour.com_-_-_-_-_-_-_-_-_-_-_-_-_-BetterHelpbetterhelp.com/witchUse the code witch for 10% off your first month of BetterHelp!_-_-_-_-_-_-_-_-_-_-_-_-_-Advertise With Us :www.advertisecast.com/TheWitchBitchAmateurHourSnag yourself some WBAH Merch!teespring.com/stores/wbah-podcast-storeContact Us (Come Eat With Us)Instagram @WitchBitchAmateurHourTwitter @BitchHourFacebook @WitchAmateurHourwbahpodcast@gmail.comWant to help support the Podcast? Consider becoming a Patron!www.patreon.com/wbahpodcastHandwritten letters are actual magic!PO Box 865Canton, Tx75103Theme music by:www.fiverr.com/master_serviceWe are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

While the holiday season is known for evoking feelings of joy and merriment, we know that back pain can dampen even the most festive of spirits. That’s why we’re devoting this episode to our Top 10 Gift Ideas to promote a healthy spine. If you have a friend or family member struggling with back issues this holiday season, consider a gift that will help them stay active and pain-free in 2021. 1.    Traditional Medicinal Tea. Medicinal teas are available at most grocery stores, and many contain ingredients like ginger, turmeric, and meadowsweet that can reduce inflammation in the body and control or modulate your immune system. Dr. Lakhia’s favorite https://www.traditionalmedicinals.com/products/turmeric-with-meadowsweet-ginger/ (Tumeric with Meadowsweet & Ginger) $5.79/box. 2.    Lumbar Support. Whether you suffer from back pain or not, we can all benefit from lumbar support. A lumbar support is a cushion intended to help create proper lordosis, or proper curvature, in your low back. You can use a lumbar in any of your chairs. Dr. Lakhia recommends the https://www.amazon.com/dp/B000FZ3F20?ots=1&slotNum=5&imprToken=aebb1f23-bd42-2301-39f&ascsubtag=%5b%5dst%5bp%5dck6l7o2xs00176cy6j4w8yncu%5bi%5dwAYKKW%5bd%5dD%5bz%5dm%5bt%5dw%5br%5dgoogle.com&tag=thestrategistsite-20 (Core Products Small Inflatable Lumbar Cushion) $30. 3.    Foam Roller. A foam roller is a cylindrical tool that you can use almost as a portable massage therapist. Placing it on the ground, you use the roller to target problem areas. A quick search on YouTube will return numerous exercise options. Dr. Lakhia recommends getting two sizes, a smaller one and a longer one, to target specific areas. Foam rollers are a cheap and critical tool to have in the toolbox as you battle any sort of back issue. Try the https://www.amazon.com/Gimme-10-Massager-Myofascial-Trigger/dp/B07G2ZWLD2/ref=asc_df_B07G2ZWLD2/?tag=hyprod-20&linkCode=df0&hvadid=312130834541&hvpos=&hvnetw=g&hvrand=17198902202841562862&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060246&hvtargid=pla-583753266400&psc=1 (Gimmer 10 Foam Roller) $23. 4.    Thera Cane. A Thera Cane is a handheld tool for self-treating myofascial trigger points and tender points in your back, hip, and pelvis. The Thera Cane’s design allows you to get leverage to address your pain points if no one is around to assist you. Dr. Lakhia recommends the https://www.amazon.com/Body-Back-Massager-Handheld-Massage/dp/B005F9F5H4/ref=sr_1_8?dchild=1&keywords=theracane&qid=1607361822&sr=8-8 (Body Back Buddy Elite) $30. 5.    Trigger Point Manual. If you’re purchasing a Thera Cane, you will also want to pick up the Trigger Point Manual. It’s a patient education manual and it shows you where you can find all the trigger points. (Learn more about trigger points in our episode on https://www.backtalkdoc.com/whatrsquos-the-point-acupuncture-vs-dry-needling---back-talk-doc-podcast-episode-18.html (Acupuncture vs. Dry Needling)) https://www.amazon.com/Trigger-Point-Therapy-Workbook-Self-Treatment/dp/1608824942/ref=sr_1_1_sspa?dchild=1&keywords=trigger+point+manual&qid=1607361789&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUUdRWEdLQ0tUTEw1JmVuY3J5cHRlZElkPUEwMzgxNDA4MkRaVzVaVDNNTU9aRSZlbmNyeXB0ZWRBZElkPUEwMTUyNzgzMTRIRDQ1VklLQU9RUyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU (Trigger Point Therapy Workbook) $20. 6.    HeartMath. HeartMath is a biofeedback tool that provides you with guided breathing exercises to help you develop what’s called heart and brain coherence, where the energy of your heart center can become in tune with the energy of your brain. The HeartMath tool takes you through daily breathing exercises. Over time, it can improve your heart rate...

In this episode, Leigh talks about the lore and history of the tiny mischievous creatures known as gremlins through the 1984 horror/comedy film of the same name, while Lori investigates the use of meadowsweet in the Supernatural episode "A Very Supernatural Christmas".This episode is sponsored by Grandpa & Chill, a new podcast for the generations!Support the show (https://www.patreon.com/unclebobsmagiccabinet)

In this episode of 'Bands and Botanicals' we break down the myths about pain, what kind of pain to look out for, and some tips and treatments in order to manage that pain. Lets face it, almost everyone has some kind of injury. So whether you are seeking herbal treatments or more insight into your movement, we got it covered. There are varying types of pain that you should stay aware of. We talk about everything from acute pain, recurring pain, chronic pain, sharp pain, pain with swelling, painful pops, and nerve pain. You can look at us as the Bubba Gump Shrimp of Pain! Even with all those "bad pains," remember, not all pain is bad. That muscle fatigue that sets in after a great workout....? That's just you applying adequate amounts of stress to the body, so that it may adapt and strengthen. Learning the difference can save you a lot of time and worry. We also discuss common pain, such as tendonitis, stress fractures, excessive soreness, and arthritis caused be the degeneration of cartilage. Paula brings her botanical knowledge into the conversation by offering herbal remedies as a non pharmaceutical therapy for pain management. Her remedies cover everything from anti-inflammatories, to supporters of blood circulation, and even solutions for scarring. The herbs mentioned in this podcast include: Meadowsweet with celery juice, Ginko, Alpha Lipoic Acid, Calamus, B- Vitamins, Omega- 3 Fatty Acids, Turmeric, Grapeseed Oil, Saint John's Wart, Passion Flower, Epsom Salt with Lavender, Arnica Creams and Ointments. Connect with us : @botanically_curious @daniellemcrease Support the show and get additional content, recipes and workouts : https://www.patreon.com/bandsandbotanicals --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bandsandbotanicals/message Support this podcast: https://anchor.fm/bandsandbotanicals/support

Denis Stewart talks about the herb meadowsweet.

What is Meadowsweet and the health benefits of this herb. --- Support this podcast: https://anchor.fm/ronda-herbert/support

In this show we speak to chef Will Devlin of The Small Holding in Kent. As the name suggests they are indeed a farm but what is lovely is that they have a restaurant serving goodies grown on the plot. Will is also a keen forager so quite a few local wild ingredients make their way onto his plates. We chat about the farm and restaurant, what they're growing, The Hunger Gap, his ‘full acre menu' (which sounds incredible!), local wine, what he forages, and their latest restaurant venture The Curlew.  Forager Imogen then speaks about meadowsweet. This wild plant has flavours of honey, almond, vanilla, and tonka bean so it's a great addition to the kitchen.  Will and the team grow strawberries and in July they are at their best. I've used some of the berries for this episode's recipe – strawberry shortcake – which also has a foraged twist as I glaze this dessert with meadowsweet cordial.  https://www.doorstepkitchen.com/recipes/strawberries  https://thesmallholding.restaurant/  https://www.thecurlew.restaurant/  https://www.nativerestaurant.co.uk/  Local vineyards Will mentions:  https://www.chapeldown.com/  https://tillingham.com/  https://www.gusbourne.com/ 

Denis Stewart describes meadowsweet and its benefits.

Join us for a book signing and reading from Rachel Fletcher, Zelda Media's newest author! Rachel reads from her novella, "Oak, Broom, and Meadowsweet," and discusses her writing process. FYI: This episode does briefly mention sexual assault. While no details are given, we want to make listeners aware in advance. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Herbal Spotlight Meadowsweet & Honeysuckle SOCIAL MEDIA  Instagram: https://www.instagram.com/beckyocole/ My website: https://www.beckyocole.com My Natural Living eCourse https://beckyocole.teachable.com

Chef Omar Tate has spent the last ten years in the restaurant industry working in some of the best restaurants in New York City and Philadelphia including A Voce, Fork, Meadowsweet, Runner and Stone, and Russet. He finds the intersection of science, art, craft, and the physicality of line cooking to be unique and the most alluring aspects of the profession. Chef Omar has been exploring his heritage to bring balance and equity to his profession. He has researched and produced dinners dedicated to honoring chefs, writers, and figures in history representative of African American culture. Currently he is sous chef at The Henry alongside executive chef JJ Johnson, and chef de cuisine Samantha Davis where together they explore the diverse aspects of African influence throughout the globe. He is also the mind behind Honeysuckle, a dinner pop up series dedicated to exploring black heritage through food using various forms of art to bring stories to the plate and engage with diners. Photo courtesy of Haamza Edwards Photography. A Hungry Society is powered by Simplecast.

Hello there and welcome to The Crochet Circle Podcast and the show notes for Episode 41 – Three Years Old. My name is Fay and this is my audio and video podcast for those that love fibre crafts, particularly crochet.  It’s a community for people that like to support their fellow humans regardless of race, gender, sexuality, ability, size or age. I hope you feel the welcome embrace and love of the Crochet Clan.  Come on in and stay awhile.    In this episode, I cover: Review of KnitPro ball winder; Crochet Inclusivity; Final Destination; En Route; Designs in Progress; Feeding the habit; Quick News Beats and J’adore.   This podcast is sponsored by my online crafting company, Provenance Craft Co.  Thanks to everyone who tunes into the podcast whether it is through Stitcher, Podbean, Spotify, iTunes or the YouTube Channel. Your support and engagement are really appreciated and makes running a podcast very special and worthwhile.    If you would like to support the podcast, you can do that through Patreon:   1 – Review When I first started my yarn journey, I bought myself a cheap, plastic ball winder because I didn’t know then that crochet and all things yarn would literally take over my life!      ALT TEXT: Grey background and close up of cream and red crappy plastic ball winder with a broken metal finger.   Over the last couple of months, I have tried a couple of different KnitPro wooden ball winders to see whether they would be a better option for me.  Well, the proof is that I now own one.    ALT TEXT: Grey background with wooden ball winder and orange/grey wool scattered around it.   Given that I can be caking up yarn every other day, I thought it was a wise decision. So, here’s what I hate about my old ball winder and love about the new one: 1 – OLD: it creates a very tight cake which means that my yarn is being held under tension. NEW: the cakes are taller and wider, so the yarn is not under the same amount of tension and pressure. 2 – OLD: it’s mainly made of plastic and is flimsy. NEW: It’s predominantly made of wood with a little plastic and some metal.  It feels very substantial and durable. 3 – OLD: the metal finger that your yarn is placed through stopped standing on its own after about the third use. NEW: The metal finger is very firmly in place and does not move as part of the ball winder set-up. 4 – OLD: the cakes almost always get tangled at the bottom of the spinner towards the end of the skein wind.  I have had t o cut my yarn before now, to release it. NEW: The wooden base that the yarn caked up from is much bigger and can more than cope with the job. 5 – OLD: The ball winder struggles to create neat mini cakes. NEW: The cakes are neat and seem to be staying in place.  I need to test whether they work well or not though. 6 – OLD: It’s really difficult to get a nice centre pulled ball that doesn’t get knotted up. NEW: There is a space big enough to get your fingers into to pull the centre yarn from.  The cake seems to have more space in the core, so I am hopeful that the centre pull will be easy and not tangled. The KnitPro ball winder also makes really pretty looking cakes – I know this isn’t really important, but when you have to photograph yarn as part of your living, it does factor in.     ALT TEXT: two photos, both with grey backgrounds.  First shows two cakes of identical yarn, the left was wound with the plastic crappy winder and is shorter, denser and messier and the second cake is taller and prettier.  Photo two shows 3 mini skeins (2 pink and a maroon), a green with neon colour pop cake and the brown tweed one from the first photo.   The wooden ball winder is clearly much bigger than the plastic one, so you will need more space to operate it, but the proof is in the pudding. If you are often caking up yarn, then I wholeheartedly recommend this bit of kit.  I bought mine from Nikki at Ewe Felty Thing and it arrived within a week.  It’s not a cheap option at £105 + P&P, however, this is a piece of essential equipment for my hobby and job and I expect to be using this until the day I die.  Caking yarn is now a joy and not a task, especially when they come out in such a pretty shape!    2 – Crochet inclusivity Last month, I said that I was only going to purchase yarns from vendors that had crochet samples out.  I spent much of Edinburgh Yarn Festival diligently asking whether yarn dyers and vendors had crochet samples that I could see.  I got mixed reactions!  Some stallholders had some crochet, but the vast majority did not.  That isn’t specific to EYF, I find that to be the case at most yarn festivals.   Beyond the snobby reactions that I sometimes receive around crochet, there is a fundamental lack of understanding around our craft.  That may be because the vendors don’t crochet or they did it years ago and associate it with blankets, acrylic yarn and clashing colours.   There are also the urban myths that surround crochet – such as it’s yarn hungry; done by grannies, or that there are no contemporary crochet designs coming through!  In the podcast, I reference a piece of research I did on knitting v crochet for grams used.  You can access that research via my blog post here.     With most things in life, I am more carrot than stick.  I am willing to put the work in to help educate people on crochet as a craft.  My plan is to do this by writing an open letter to yarn shops, indie dyers, yarn vendors, yarn festival organisers that don’t currently give consideration to crocheters.   As part of the open letter, I will point them towards resources that dispel the urban myths and showcase the fantastic contemporary crochet that we have.  In the long-term, I plan to pull together a Crochet Collective whereby, yarn shops etc. can call upon a list of crochet designers that have beautiful crochet patterns that have been fully tech edited and deserve space and attention in yarn shops, at shows and on Instagram.    Needless to say, this is all going to take time, so watch this space.  I always say to Matthew that “if I haven’t helped to change the face of crochet by the time I die, I simply didn’t work hard enough!”        3 – Final Destination I can finally share my secret projects with you!  Before Christmas, I started working on a shawl called Drucilla.  It was kept a secret because it is one of the patterns in the new John Arbon Textiles publication, The Annual.  There are three knitting patterns in The Annual and my crochet pattern.       ALT TEXT for four clustered photos: Top left has a  grey background with some beach pebbles placed to the left of The Annual front cover. with skeins of yarn on a wooden table, mill bobbins on the floor.  Top right is a blue wall with a dusky mauve shawl with a maroon border on a mannequin.  Bottom left has a grey background with The Annual opened at a page with a triangular version of the shale in a maroon colour and dark browny/black border.  Modelled out on Exmoor by a young female.  Bottom right is the same but the shawl is now shown as a C2C version in a very light grey/blue laceweight yarn.   All yarns are from John Arbon Textiles.  Top right used 2 x 100g skeins of Knit By Numbers DK KBN90 and 1 x mini skein DK in  KBN75 Bottom left used 2 x Devonia 4ply in colourway 'Bleeding Heart' and 1 x colourway 'Cinder Glow'.   Bottom right used 2 x 100g skeins of Alpaca 2-3 ply (heavy laceweight) in colourway 'Sea Spray'.   Drucilla is a great all-rounder shawl, using V stitch.  You can do it with one or two skeins, keep it as a triangular shawl or make it into a C2C shawl as I did with the heavy lace version.  I have also just finished off a DK weight version to show that it can be crocheted from laceweight up to DK.    If you want to get your hands on the pattern, The Annual can be purchased via the John Arbon website.  It costs £5 plus P&P.  The whole thing is packed full of information and fun elements, like a spot the difference game!    I have also finished off some knitted socks.  A pair for my best friend, Jenny and a pair for my Dad.     ALT TEXT:  Two photos both with a grey background.  The first shows a charcoal grey pair of socks with hot pink stripes, heels and toes.  The second is a plain tealy/ blue pair of socks. Striped socks are in Dragon Hill Studio 4 ply 'Metro Pinstripe'. The second pair is in Lang Jawoll, colourway 'Peacock'.   4 – En Route The saga of my Esja jumper continues! I had hoped to be showing you how to work the sleeves as part of the podcast, but I ran out of yarn!  We are heading up to Scotland on Friday, so I will pop into Blacksheep Wools on the way and pick up an extra skein and hopefully finish it off in the car on the way to Ben Nevis.    Next month, I WILL be wearing my Esja jumper!   5 – Designs in Progress Last month I showed off a Barcelona inspired long cowl that I had been working on.  It now has a name – Rocamora, after the family that lived in the building of the same name that inspired the cowl.  I have actually submitted the design into a newish online magazine called Yarn People.  I really like the inclusive nature of the magazine and the fact that they aren’t fussed about whether the pattern has already been published or talked about within the yarn community.    Whilst I wait to hear whether the submission was successful or not, I am busy working up another version of it that is much short and only uses three colours.  There may be a third example in the offing which is a fade option too…   ALT TEXT: Grey background with wooden ball winder at the top with mid grey yarn sat, balled up on it, foxy orange yarn in a skein to the left, a partial cake of dark grey yarn and a work in progress ribbed cowl with a green metal crochet hook.   6 – Feeding the habit My friend Nic was in Australia, visiting family.  We agreed to do a yarn swap whereby, she brought me back some lovely yarns from that side of the world, and I brought her back yarns form Edinburgh Yarn Festival.  I failed to bring anything back for her that was suitable but will work on it when I vend at Spring Into Wool next weekend, but Nic brought me back two amazing yarns.  One from White Gum Wool in Tasmania and one from Great Ocean Road Mill in Australia.  They are so lovely and squishy!   I spent a lovely day over at Ewe Felty Thing in Llandudno, North Wales, helping Nikki celebrate her shop’s 1st birthday.  There was a lot of yarn to squish (and buy).  I came away with a skein of the special birthday colourway that Nikki had dyed and some minis from Abercairn that will become sock toes, heels and cuffs (and already have in one case). I also pre-ordered my ball winder when I was there.   Obviously, I brought stuff back from EYF too, but because of my point about not buying from stands that don’t have crocheted samples, I didn’t buy as much as I could have. That said, I did buy four balls of wool from Jamieson’s.  I was having an interesting discussion with one of their team and plan to recreate one of their classic Fair Isle patterns in crochet to really make that point that crochet can be beautiful and just sticking to marketing to knitters doesn’t need to be the way forward.    Mainly, I got yarn from John Arbon Textiles.  My love of their wool continues, and I wasn’t really up for buying any indie dyed yarn.  So, I bought the yarns that they had created as show specials.  There is the Cocktail Yarn in colourway Dark & Stormy which is destined to be a trial for a new, simple design that I want to create (perfect for yarn shops and vendors to show off crochet with) and then a jumper’s quantity of their breed special yarns.  I bought the Romney breed because I really love how squishy it is and the soft colours that I bought.    One of the real highlights of EYF for me was the Make::Wool event on the Sunday.  I didn’t get much time in sales area because I was off listening to a couple of talks.  I did, however, make a beeline for Shilasdair Yarns.  Kirsty and Simon are due to open their version of the Shilasdair Yarn Shop on the Isle of Skye this Easter.  They are still using traditional natural dyeing methods and I am very pleased to say that they have converted to using British breed yarns.  I am excited to see how they develop the company and watch with eager anticipation!         ALT TEXT: Seven different photos all on bright yellow backgrounds, showing each of the yarn makers, dyers or designers. 1 - Kirsty from Shilasdair smiling and holding a massive cone of wool outside a shed.  2 - Nikkie from Ewe Felty Thing (yarn shop) behind a wall of indie dyed yarn.  3 - John and Juliet Arbon sitting in front of some of their mill machinary.  4 - Emily K Williams from Flutterby Knits stood at the edge of a loch, showing off her latest striped knitted jumper pattern - Canisp Sweater.  5 - Desiree from Abercairn Yarns stood on a porch, sporting her latest finished object - a purple jumper.  6 - Katie Green has long brown hair and is stood in a woodlend sporting a light brown knitted shawl.  7 - Sharon from Dragon Hill Studio is out in her garden wearing a black top, with glasses on a shortish brown hair, with her dog (cream and tan coloured).       ALT TEXT - a flat lay of many yarns with numbers atteched to each of the companies and listed below.   1 - 2 x mini skeins from Abercairn Yarn, bought at Ewe Felty Thing 2 - 4 skeins of British Breeds 'Romney' from John Arbon Textiles.  These were an EYF special and aren't on the website, but may make an appearance at Wonderwool Wales. Also, two skeins of Cocktail blend in colourway 'Dark & Stormy' which was also an EYF special. 3 - Three balls of Shetland Spindrift wool from Jamiesons of Shetland in colours Storm, Camel and Tan Green. 4 - 2 x 50g skeins (dyed with INdigi and Meadowsweet) and 3 x mini skeins from Shilasdair Yarns  - dye stuff not identified.  5 - 50% Camel, 50% silk blend skein of yarn from Nikki at Ewe Felty Thing called 'Confetti in the Rain' which was a special for her shop's 1st birthday. 6 - Great Ocean Road Mill, La Bella yarn (Merino and alpaca mix) in colourway Salt & Pepper. 7 - White Gum Wool, 4 ply Fingering in colourway Quarrystone - 100% Merino   7 - Quick News Beats  1 – Here are some new hashtags/accounts for you to follow under inclusivity: #disabledmakers is run by Eve and Anna, they are doing a grand job of showing off makes from lots of differently-abled crafters.    @fatestknits is an account that has been set up specifically to work towards size inclusivity.  Designers can have their patterns featured to find test crocheters and knitters.  If you are smaller or bigger than the average body size, then this may be a great resource for finding patterns that you like and designers that actually care about catering from different sizes. 2 – When I was Edinburgh Yarn Festival, I attended a panel discussion on Diversity and Inclusion in the Fibre Space – Where do we go from here?  It was an interesting discussion, with generally helpful questions from the audience.  The panel discussion was recorded and as soon as the video is available, I will signpost you to it - link 3 – I have been invited to come and do pop-ups at a couple of yarn shops.  You can find me at Northern Yarn on 3rd May between 6.30pm and 10pm.  Kate is celebrating the shop’s 3rd birthday and I will be there selling crochet patterns and notions.   I will also be at the RiverKnits open day on the 4th March between 1aam and 5pm.  Becci and Markus now have a dye studio and they are having a grand opening.  Lost of other vendors will be there too, such as Ewe & Ply, Travelknitter, Garthenor Organic, Third Vault Yarns and RiverKnits of course.  It’s going to be a fab day with demonstrations, stuff to buy and a lovely atmosphere where you get to talk to the vendors.      These are just two of the ten events that I will be vending at this year.  If you want to know where else I am going to be, take a look at this blog post.   4 – I have set up a Ko-fi account.  I have long thought about creating a way that you can support the podcast – if you would like to.  I am not comfortable with Patreon as an option and when I came across Ko-fi, that felt like the right fit for me.  Basically, there is a website page that is for The Crochet Circle Podcast.  Within that page, you can buy me a coffee.  In reality, this is making a donation towards the running of the podcast or may actually encourage me to leave the house, buy a coffee and take a break in a café.  However, many of you have asked how you can support the podcast and the in-depth work that I do for it.  I am very grateful to those that buy from my online shop, come to see me at shows, or buy my patterns, but some of you may prefer to support me through Ko-fi.    I love doing this podcast.  But here is some of what it takes to create it: $108 a year for the Podbean hosting platform £12 a month for Zoom so that I can host the Global Hook Ups On average, three full days of my time to pull the podcast together (recording, editing, photography, show notes) Any extra time that I chose to spend on reviews, testing yarns, patterns etc.    There are also things you can do to support that podcast for free: Leave comments and give it a thumbs up on YouTube  - this puts the podcast in front of other people and increases awareness of its existence, making our community larger and stronger. Talk about it on Instagram.  If you like what I do, tag me when you are crocheting.  It may seem like a little thing, but it makes a big difference.    All of these things also apply to any other podcasters that you watch.  I am sure that they would also love extra comments, likes and tags.  It really makes a difference to us and helps to make our experience of creating a podcast much more fun!   8 – J’adore The podcast is three years old!  The first episode went out on audio-only back on 1st April 2016.  It is an absolute pleasure to put this podcast out and connect with our Crochet Clan.  To celebrate, there will be a pattern giveaway.  Sandra from the Cherry Heart podcast has kindly offered a copy of her Ziggy Interrupted scarf to one lucky winner, and I will do some pattern giveaways too.  All you need to do to enter is leave a comment on YouTube or Podbean (underneath these show notes) and tell me what crafting technique you would like to conquer in 2019.    Here’s to another three years!   I will be back on Friday the 3rd May. Fay x   Instagram: Crochet_Circle_Podcast  Instagram: provenance.craft.co   Instagram: FayDHDesigns YouTube: The Crochet Circle Podcast Crochet Clan on Mighty Network: Invite    

Paula gives us a taste of a dessert from the trenches.

This monograph on Meadowsweet is extracted from the Meadowsweet video in Katja & Ryn's Holistic Herbalism Materia Medica course, an online exploration of more than 85 keystone herbal allies.  This course is part of the Herbalism 101 online video program, which includes not just Materia Medica, but also detailed video lessons on how to make each type of herbal remedy in the Herbal Medicine-Making course.  When you enroll in the program, you get access to 40 hours of video covering more than 85 plants, and 18 hours of video demonstrating each type of herbal medicine making. Videos include plenty of close-up coverage of each step in the process, so that you'll feel confident to do it in your own kitchen. From now until July 14 you can save $50 using coupon code RESILIENCE. Katja & Ryn want your experience to be as close to “being there in person” as possible, and want to accommodate as many different styles of learning as possible. That’s why they also provide: * PDF materials - if you like to follow along on paper. * MP3 files - so you can review the content while you commute, workout, garden, ... anytime! * Direct access to Ryn and Katja - they're always just a click away! You can ask any questions in the integrated discussion forum, and they're committed to personally answering your questions within 24 hours. * Weekly live Q&A sessions - to get some face time and direct feedback from your teachers. By the end of this program, you'll be ready to start incorporating herbs into your daily life to keep you and your loved ones healthy and resilient all year round! And remember...from now until July 14 you can save $50 using coupon code RESILIENCE. LEARN MORE Katja & Ryn are a husband-and-wife team of clinical herbalists who founded the CommonWealth Center for Holistic Herbalism in Boston, MA. They offer consultations and classes for herbalists online and in person, from brand-new beginners to those seeking professional clinical experience and holistic business training. Thanks for listening! HerbRally www.herbrally.com Follow us on Instagram! @herbrally

Chatham Rise - Hummingbird - from the 2018 album Meadowsweet on Picture In My Ear.Support the show: https://www.kexp.org/donateSee omnystudio.com/listener for privacy information.

1 MARZO 2015 Arcesia - Reaching Ray Columbus & The Art Collection - Kick Me (I Think I’m Dreaming) Powder - Hate To See Her Go The KVB - Sympathy For The Devil Beaulieu Porch - Kim Six Wild Wild Wets - Blacks Bridge Chatham Rise - Meadowsweet Fogbound - Kicking Eucalyptus Seeds Cairobi - Zoraide Plastic Man - Blue And Black Dream Moodoïd - La Lune The Telephones - Hummingbyrd Mutual Benefit - Terraform Anthroprophh - U.F.O. (excerpt) Soft Hearted Scientists - Hermit Crab Ty Segall - Drug Mugger