Podcasts about natural red

Kayla used the TikTok hair filter to check out what she would look like with different color hair, and she fell in love with the natural style of red hair. Chet thinks that would be weird because his wife is a natural redhead. Thoughts?

You can make red food coloring beets!

This week on the show, we watched Revenge of the Nerds 2, so you don't have to. We also ate just a whole bunch of vegan Nerds candy.Corrections: In When Harry Met Sally, the woman in the diner who says, "I'll have what she's having." is Rob Reiners's mom, not Billy Crystals. We also mispronounced the name of Metuchen, New Jersey in a previous episode, and thank you to listener Dianne for writing us with the correct pronunciation.The non-vegan red food dye we mentioned is called cochineal (aka  carmine, carminic acid, Natural Red 4, or E120).Don't watch Revenge of the Nerds 2, but do watch this clip of the party song, which is a delight. Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

The story of Hasbean and Finca Limoncillo is a long and exciting one - we've been working together for 13 years now! A bakers' dozen of coffee harvests shared between Matagalpa and Stafford make us very happy customers. I've been telling the story of this relationship for many years now and I don't intend to stop any time soon because it's such a big, big, big relationship for me

The story of Hasbean and Finca Limoncillo is a long and exciting one - we've been working together for 13 years now! A bakers' dozen of coffee harvests shared between Matagalpa and Stafford make us very happy customers. I've been telling the story of this relationship for many years now and I don't intend to stop any time soon because it's such a big, big, big relationship for me

I've been telling the story of Hasbean and Finca Limoncillo for many, many years now. I don't intend to stop any time soon because it's such a big, big, big relationship for me.

I've been telling the story of Hasbean and Finca Limoncillo for many, many years now. I don't intend to stop any time soon because it's such a big, big, big relationship for me.

join the smoke show podcast on another fucking exciting broadcast and joining me is my mother fucking vice president tommy --- Send in a voice message: https://anchor.fm/thesmokeshow/message

1.5 on the Nerd Scale. Does the carpet match the drapes? Answer to this and other hard hitting science related questions about natural Red Heads.

Today I talk about Bird gangs, exploding heads, corns part time home and what I don’t know about sound! Plus a bunch more!!! Go visit on sponsor Natural Red at NaturalRedEssentials.com --- Support this podcast: https://anchor.fm/teawithkehoe/support

This week I talk with my friend J Bradley Clark. We are all over the map and enjoying it!! A little history, a little Poetry, a lot of silly!! Pour a cup and join us!! Enjoy!!!! Plus a product endorsement for Natural Red! Kehoetea Is a coupon code that can be used for natural red for you, the fans of Tea with Kehoe! Get 20% off their order when you use the coupon code-Kehoetea --- Support this podcast: https://anchor.fm/teawithkehoe/support

Do you ever feel inadequate because you don’t know enough? Do you tell yourself you’re too behind to ever catch up? In this episode with Katie, we discuss her recent decision to follow Jesus and the identity questions she still wrestles with. We do official internet “research” (via online quizzes) to drill down to our true identities as well. What we discovered is: the concept of identity is a hard one to wrangle and we all wonder if we’re on the right track from time to time. What we chat about: defining true identity what it really means to “find our identity in Christ” how to believe the truth in what God says about us instead of the lies we tell ourselves Links mentioned: Which sandwich are you? What should your name actually be? Your personality in images Bripe Baked in Vermont Bee onesie Connect with Katie: instagram Connect with Emily: website I instagram I facebook I patreon Episode Sponsors: Canvas People: get an 11x14 canvas free + shipping by texting “SWP” to 484848 Natural Red: get 15% off your order + free shipping on orders over $50 with code SWP Zip Recruiter: try it for free at ZipRecruiter.com/SWP Prep Dish: get a free 2 week trial at prepdish.com/swp Support the show: Patreon | Amazon Share the Struggle! If you've been encouraged, share this episode with a friend.  The struggle is real.  We might as well do this together! Do you love the Struggle Well Project? Please leave a review here!

Sarah Clarkson is an author, a blogger, and a student of theology. She's the author of Read for the Heart, Caught Up in a Story, and Journeys of Faithfulness, as well as her latest titled, Book Girl (a Woman's Guide to the Reading Life). Through blogs, books, and her current research, she explores the theological significance of story, the intersection of theology and imagination, and the formative power of beauty. She writes regularly about her adventures at sarahclarkson.com and is at slow work on a novel. She can often be found with a cup of good coffee in one of the many quaint corners amid Oxford's "dreaming spires," where she lives in a red-doored cottage with her husband, Thomas and their daughter, Lilian. What we chat about: how studying theology and theodicy has affected Sarah’s faith believing that God is still good when circumstances are bad battling to take every thought captive when dealing with OCD the power of words and encouragement for new readers God’s faithfulness in the valley of loneliness Links mentioned: The Great Divorce J.R.R. Tolkien Elizabeth Goudge Pilgrim’s Inn Wendell Barry Hannah Coulter Clark’s Shoes Connect with Sarah: website | instagram | facebook | twitter Connect with Emily: website I instagram I facebook I patreon Episode Sponsors: Brooklinen: get $20 off + free shipping with code SWP Prep Dish: get a free 2 week trial at prepdish.com/swp Audible: start your 30 day trial + 1 free book using the link or text “SWP” to 500500 Natural Red: get 15% off your order + free shipping on orders over $50 with code SWP Support the show: Patreon | Amazon Share the Struggle! If you've been encouraged, share this episode with a friend.  The struggle is real.  We might as well do this together! Do you love the Struggle Well Project? Please leave a review here!

The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future. My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country! The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so. This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months’ worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time. The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I’m super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship. Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they’re good friends, and also well-respected producers in Nicaragua. They’re known for their experimental processing, varietal work, and exceptional coffee. The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee. On the farm, the family: Pay their staff 30% more than what is typical minimum wage. Provide free housing for 60 families. Provide free electricity and running water for their workers' homes. Provide free food for all workers. Provide free daycare facilities for families to use. Provide free healthcare facilities. Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities. The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers! This is a Pacamara varietal coffee.  Pacamaras are a little crazy on the cupping table.  Pacamaras are exciting.  I like Pacamaras!  Could ramble on about Pacamaras for a while, oh wait a minute, I did!  If you'd like to know more about this fantastic varietal make sure to have a look at the article I wrote... So why the 'elegant' part of the name? Well, when I visited the farm and Erwin presented the samples, he gave me this coffee...I couldn't get any other word but 'elegant' to describe it, but it's just so different to last year's crazy offering. They told me that this year they had a policy of turning the coffee more often, apart from one lot (see the other natural 'funky' Red Pacamara we're offering), but this cup was quite different. It's a unique Pacamara and may be the shape of things to come with better and better processing. This coffee was described by one of our roasters (Gary) as Wimbledon coffee! In the cup it's super clean, full of creamy fresh strawberries alongside a hint of yoghurt. Country: Nicaragua Municipality: Yasica Norte 
Region: Matagalpa
 Farm Name: Limoncillo Farmer: Dr. Erwin Mierisch Farm Size: 171 Hectares Coffee growing area: 109 Hectares
 Harvest Months: December - February Diurnal Temperature Cycle: Avg High 28°C, Low 20°C Altitude: 1,200 m.a.s.l.
 Varietal: Red Pacamara Processing System: Delicate natural process and sun dried

The story of Hasbean and Finca Limoncillo has been told many many times, but it's one that I really love to share. So much of where we are today has come from this relationship, and I'm super proud of everything that's happened in the past, as well as amazingly excited for where we can go in the future. My relationship with Finca Limoncillo began in 2007, and back then we were buying their delicious coffee as part of a buying group. I loved it from the very first time I cupped it, and it was a coffee I just had to get. It was only after the auction closed that I discovered it was owned by a family in Nicaragua who were already good friends of mine, and indeed probably the only people I know from the whole country! The following year I visited the farm with our importers and spent the whole trip begging them to bring the coffee in for us. Eventually, they caved in (possibly just to stop me pestering them!) and kindly did so. This setup worked well for a time, but we received notice a couple of years ago that the importers were not going to be buying the coffee again (and for reasons other than the cup quality). This led to some frantic phone calls and a thorough search down the back of the sofa for loose change to fund buying twelve months' worth of coffee all at once. There were many, many obstacles in the way of doing this deal, but we were lucky in that we were able to pull everything together in a very short amount of time. The upside of all of this is that we now work directly with Finca Limoncillo instead of going via anyone else, and this is a relationship I'm super happy to have. This coffee has gone from a one-off Cup of Excellence buy to a fantastic long-term relationship. Finca Limoncillo is located in Matagalpa and, at 171 hectares, it. is. huge! Situated at an amazing location, it boasts 9 waterfalls within the farm and is owned by the Mierisch family; as I have already said, they're good friends, and also well-respected producers in Nicaragua. They're known for their experimental processing, varietal work, and exceptional coffee. The fact that the family are friends helps us drill down into the details of what they do for the people who work for them, and the information continues to prove to me that good people grow good coffee. On the farm, the family: Pay their staff 30% more than what is typical minimum wage. Provide free housing for 60 families. Provide free electricity and running water for their workers' homes. Provide free food for all workers. Provide free daycare facilities for families to use. Provide free healthcare facilities. Employ on-site teachers who educate the staff and teach other skills, such as pottery and weaving. The goal is to help staff diversify their skills. The teachers are also paid twice the wages they would receive in the cities. The coffees we receive from Limoncillo are fantastic and they come from a fantastic relationship. Erwin Mierisch has visited Stafford many times, and it's always a pleasure to have him around. Last time he was over he ended up at a Weird Beard tap takeover in Manchester, talking to two Weird Beards about crazy brewing / coffee farming ideas! A coffee from Finca Limoncillo (the 'Funky Red Pacamara') is used in two of Weird Beard's beers: Black Perle and Double Perle, both of which are mighty delicious beers! This is a Pacamara varietal coffee.  Pacamaras are a little crazy on the cupping table.  Pacamaras are exciting.  I like Pacamaras!  Could ramble on about Pacamaras for a while, oh wait a minute, I did!  If you'd like to know more about this fantastic varietal make sure to have a look at the article I wrote... So why the 'elegant' part of the name? Well, when I visited the farm and Erwin presented the samples, he gave me this coffee...I couldn't get any other word but 'elegant' to describe it, but it's just so different to last year's crazy offering. They told me that this year they had a policy of turning the coffee more often, apart from one lot (see the other natural 'funky' Red Pacamara we're offering), but this cup was quite different. It's a unique Pacamara and may be the shape of things to come with better and better processing. This coffee was described by one of our roasters (Gary) as Wimbledon coffee! In the cup it's super clean, full of creamy fresh strawberries alongside a hint of yoghurt. Country: Nicaragua Municipality: Yasica Norte 
Region: Matagalpa
 Farm Name: Limoncillo Farmer: Dr. Erwin Mierisch Farm Size: 171 Hectares Coffee growing area: 109 Hectares
 Harvest Months: December - February Diurnal Temperature Cycle: Avg High 28°C, Low 20°C Altitude: 1,200 m.a.s.l.
 Varietal: Red Pacamara Processing System: Delicate natural process and sun dried