Podcasts about onions

Jenny and Scott talk about bolusing for Onions. Free Juicebox Community (non Facebook) Type 1 Diabetes Pro Tips - THE PODCAST Eversense CGM Medtronic Diabetes Tandem Mobi ** twiist AID System Drink AG1.com/Juicebox Use code JUICEBOX to save 40% at Cozy Earth  CONTOUR NextGen smart meter and CONTOUR DIABETES app Dexcom G7 Go tubeless with Omnipod 5 or Omnipod DASH * Get your supplies from US MED  or call 888-721-1514 Touched By Type 1 Take the T1DExchange survey Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! *The Pod has an IP28 rating for up to 25 feet for 60 minutes. The Omnipod 5 Controller is not waterproof.  ** t:slim X2 or Tandem Mobi w/ Control-IQ+ technology (7.9 or newer). RX ONLY. Indicated for patients with type 1 diabetes, 2 years and older. BOXED WARNING:Control-IQ+ technology should not be used by people under age 2, or who use less than 5 units of insulin/day, or who weigh less than 20 lbs. Safety info: tandemdiabetes.com/safetyinfo Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find it!  

Hey Neighbor! Do you want the secrets to growing your best onion harvest ever? In this week's Row by Row, we're talking all about how to plan for a successful onion crop. The secret to big, healthy onions starts long before planting day and how it all comes down to choosing the right variety for your zone, planting at the right time, and fertilizing through each growth stage. You'll learn how to prep your soil, water correctly, and feed your onions with the right nutrients at the right time for maximum bulb size. Stick around for our best harvesting and curing tips to help your onions last all season long. If you've ever wondered how to take your onion harvest to the next level, now is your time to shine!Onions: https://growhoss.com/collections/onion-plantsOnion Growing Guide: https://tinyurl.com/Onion-Growing-GuideFall Gathering Georgia Bushcraft: https://www.georgiabushcraft.com/pages/fallWEBSITE - https://growhoss.com/EMAIL NEWSLETTER SIGN-UP - https://bit.ly/3CXsBAlJOIN OUR ROW BY ROW COMMUNITY:https://www.facebook.com/groups/rowbyrowFOLLOW US:Facebook - https://facebook.com/hosstools​Instagram - https://instagram.com/growhossTikTok- https://tiktok.com/@gardeningwithhossPinterest- https:/pinterest.com/growhoss#onions#vegetablegarden​#hoss#getdirty#hossseeds#growyourownfood#growhoss#hosstools#howtostartseeds#gardening

I am hoping events this week, at least in some small way, teach us all a simple economic lesson or two. Lesson 1: the red meat numbers. We export a fortune in meat to the world. The critical part of it is it is the best of quality – quality will always beat quantity. Why? Because the world will always contain large numbers of people unaffected by economic tides, and people with money like good stuff. There are some things in life beyond the prevailing tide – Château Lafite, Bugatti cars, Rolex watches, and New Zealand meat and indeed wine. Not literally, but you get the point. Onions will sell better in Europe because of our free trade agreement with the EU. We need fewer tariffs in that case because onions are onions, but meat is about quality. Like kiwifruit is. Like great Boudreaux wine is. That's not to say tariffs are good business, because they are not. And lord only knows how rich we could be if the world really was truly tariff free, but for the here and now our red meat numbers into America are unaffected because people will pay for quality. Lesson 2: the job numbers. More people, young people, have stayed in or gone back to school because if they didn't, they would be jobless. The 15 to 24 age group have an unemployment rate of over 15%. It's shocking. Why? Because a constrained market doesn't provide work for people with limited or no skills. Young people start out with the disadvantage of no experience, add no skills to that and you are toast. This is not new, but it is new to the current lot, who clearly never got the previous lot's memo that it's hard enough as it is to get into the job market without turning up ill-prepared. But here is what I know about life and economies: it doesn't matter what the economic circumstances are, good people with good skills and good attitude and good determination are always, always, in demand and will do well. And good stuff, well made, with a story, high in quality, will always, always, do well. Quality, whether in person or product, is recession proof. See omnystudio.com/listener for privacy information.

Science communicator and bat expert Dan Riskin talks to Andrew Carter every Wednesday at 8:20.

In this episode of the Leading Voices in Food podcast, host Norbert Wilson is joined by food and nutrition policy economists Will Masters and Parke Wilde from Tufts University's Friedman School of Nutrition, Science and Policy. The discussion centers around the concept of the least cost diet, a tool used to determine the minimum cost required to maintain a nutritionally adequate diet. The conversation delves into the global computational methods and policies related to least cost diets, the challenges of making these diets culturally relevant, and the implications for food policy in both the US and internationally. You will also hear about the lived experiences of people affected by these diets and the need for more comprehensive research to better reflect reality. Interview Summary I know you both have been working in this space around least cost diets for a while. So, let's really start off by just asking a question about what brought you into this work as researchers. Why study least cost diets? Will, let's start with you. I'm a very curious person and this was a puzzle. So, you know, people want health. They want healthy food. Of course, we spend a lot on healthcare and health services, but do seek health in our food. As a child growing up, you know, companies were marketing food as a source of health. And people who had more money would spend more for premium items that were seen as healthy. And in the 2010s for the first time, we had these quantified definitions of what a healthy diet was as we went from 'nutrients' to 'food groups,' from the original dietary guidelines pyramid to the MyPlate. And then internationally, the very first quantified definitions of healthful diets that would work anywhere in the world. And I was like, oh, wow. Is it actually expensive to eat a healthy diet? And how much does it cost? How does it differ by place location? How does it differ over time, seasons, and years? And I just thought it was a fascinating question. Great, thank you for that. Parke? There's a lot of policy importance on this, but part of the fun also of this particular topic is more than almost any that we work on, it's connected to things that we have to think about in our daily lives. So, as you're preparing and purchasing food for your family and you want it to be a healthy. And you want it to still be, you know, tasty enough to satisfy the kids. And it can't take too long because it has to fit into a busy life. So, this one does feel like it's got a personal connection. Thank you both for that. One of the things I heard is there was an availability of data. There was an opportunity that seems like it didn't exist before. Can you speak a little bit about that? Especially Will because you mentioned that point. Will: Yes. So, we have had food composition data identifying for typical items. A can of beans, or even a pizza. You know, what is the expected, on average quantity of each nutrient. But only recently have we had those on a very large scale for global items. Hundreds and hundreds of thousands of distinct items. And we had nutrient requirements, but only nutrient by nutrient, and the definition of a food group where you would want not only the nutrients, but also the phytochemicals, the attributes of food from its food matrix that make a vegetable different from just in a vitamin pill. And those came about in, as I mentioned, in the 2010s. And then there's the computational tools and the price observations that get captured. They've been written down on pads of paper, literally, and brought to a headquarters to compute inflation since the 1930s. But access to those in digitized form, only really in the 2000s and only really in the 2010s were we able to have program routines that would download millions and millions of price observations, match them to food composition data, match that food composition information to a healthy diet criterion, and then compute these least cost diets. Now we've computed millions and millions of these thanks to modern computing and all of that data. Great, Will. And you've already started on this, so let's continue on this point. You were talking about some of the computational methods and data that were available globally. Can you give us a good sense of what does a lease cost diet look like from this global perspective because we're going to talk to Parke about whether it is in the US. But let's talk about it in the broad sense globally. In my case the funding opportunity to pay for the graduate students and collaborators internationally came from the Gates Foundation and the UK International Development Agency, initially for a pilot study in Ghana and Tanzania. And then we were able to get more money to scale that up to Africa and South Asia, and then globally through a project called Food Prices for Nutrition. And what we found, first of all, is that to get agreement on what a healthy diet means, we needed to go to something like the least common denominator. The most basic, basic definition from the commonalities among national governments' dietary guidelines. So, in the US, that's MyPlate, or in the UK it's the Eat Well Guide. And each country's dietary guidelines look a little different, but they have these commonalities. So, we distilled that down to six food groups. There's fruits and vegetables, separately. And then there's animal source foods altogether. And in some countries they would separate out milk, like the United States does. And then all starchy staples together. And in some countries, you would separate out whole grains like the US does. And then all edible oils. And those six food groups, in the quantities needed to provide all the nutrients you would need, plus these attributes of food groups beyond just what's in a vitamin pill, turns out to cost about $4 a day. And if you adjust for inflation and differences in the cost of living, the price of housing and so forth around the world, it's very similar. And if you think about seasonal variation in a very remote area, it might rise by 50% in a really bad situation. And if you think about a very remote location where it's difficult to get food to, it might go up to $5.50, but it stays in that range between roughly speaking $2.50 and $5.00. Meanwhile, incomes are varying from around $1.00 a day, and people who cannot possibly afford those more expensive food groups, to $200 a day in which these least expensive items are trivially small in cost compared to the issues that Parke mentioned. We can also talk about what we actually find as the items, and those vary a lot from place to place for some food groups and are very similar to each other in other food groups. So, for example, the least expensive item in an animal source food category is very often dairy in a rich country. But in a really dry, poor country it's dried fish because refrigeration and transport are very expensive. And then to see where there's commonalities in the vegetable category, boy. Onions, tomatoes, carrots are so inexpensive around the world. We've just gotten those supply chains to make the basic ingredients for a vegetable stew really low cost. But then there's all these other different vegetables that are usually more expensive. So, it's very interesting to look at which are the items that would deliver the healthfulness you need and how much they cost. It's surprisingly little from a rich country perspective, and yet still out of reach for so many in low-income countries. Will, thank you for that. And I want to turn now to looking in the US case because I think there's some important commonalities. Parke, can you describe the least cost diet, how it's used here in the US, and its implications for policy? Absolutely. And full disclosure to your audience, this is work on which we've benefited from Norbert's input and wisdom in a way that's been very valuable as a co-author and as an advisor for the quantitative part of what we were doing. For an article in the journal Food Policy, we use the same type of mathematical model that USDA uses when it sets the Thrifty Food Plan, the TFP. A hypothetical diet that's used as the benchmark for the maximum benefit in the Supplemental Nutrition Assistance Program, which is the nation's most important anti-hunger program. And what USDA does with this model diet is it tries to find a hypothetical bundle of foods and beverages that's not too different from what people ordinarily consume. The idea is it should be a familiar diet, it should be one that's reasonably tasty, that people clearly already accept enough. But it can't be exactly that diet. It has to be different enough at least to meet a cost target and to meet a whole long list of nutrition criteria. Including getting enough of the particular nutrients, things like enough calcium or enough protein, and also, matching food group goals reasonably well. Things like having enough fruits, enough vegetables, enough dairy. When, USDA does that, it finds that it's fairly difficult. It's fairly difficult to meet all those goals at once, at a cost and a cost goal all at the same time. And so, it ends up choosing this hypothetical diet that's almost maybe more different than would feel most comfortable from people's typical average consumption. Thank you, Parke. I'm interested to understand the policy implications of this least cost diet. You suggested something about the Thrifty Food Plan and the maximum benefit levels. Can you tell us a little bit more about the policies that are relevant? Yes, so the Thrifty Food Plan update that USDA does every five years has a much bigger policy importance now than it did a few years ago. I used to tell my students that you shouldn't overstate how much policy importance this update has. It might matter a little bit less than you would think. And the reason was because every time they update the Thrifty Food Plan, they use the cost target that is the inflation adjusted or the real cost of the previous edition. It's a little bit as if nobody wanted to open up the whole can of worms about what should the SNAP benefit be in the first place. But everything changed with the update in 2021. In 2021, researchers at the US Department of Agriculture found that it was not possible at the old cost target to find a diet that met all of the nutrition criteria - at all. Even if you were willing to have a diet that was quite different from people's typical consumption. And so, they ended up increasing the cost of the Thrifty Food Plan in small increments until they found a solution to this mathematical model using data on real world prices and on the nutrition characteristics of these foods. And this led to a 21% increase in the permanent value of the maximum SNAP benefit. Many people didn't notice that increase all that much because the increase came into effect at just about the same time that a temporary boost during the COVID era to SNAP benefits was being taken away. So there had been a temporary boost to how much benefits people got as that was taken away at the end of the start of the COVID pandemic then this permanent increase came in and it kind of softened the blow from that change in benefits at that time. But it now ends up meaning that the SNAP benefit is substantially higher than it would've been without this 2021 increase. And there's a lot of policy attention on this in the current Congress and in the current administration. There's perhaps a skeptical eye on whether this increase was good policy. And so, there are proposals to essentially take away the ability to update the Thrifty Food Plan change the maximum SNAP benefit automatically, as it used to. As you know, Norbert, this is part of all sorts of things going on currently. Like we heard in the news, just last week, about plans to end collecting household food security measurement using a major national survey. And so there will be sort of possibly less information about how these programs are doing and whether a certain SNAP benefit is needed in order to protect people from food insecurity and hunger. Parke, this is really important and I'm grateful that we're able to talk about this today in that SNAP benefit levels are still determined by this mathematical program that's supposed to represent a nutritionally adequate diet that also reflects food preferences. And I don't know how many people really understand or appreciate that. I can say I didn't understand or appreciate it until working more in this project. I think it's critical for our listeners to understand just how important this particular mathematical model is, and what it says about what a nutritionally adequate diet looks like in this country. I know the US is one of the countries that uses a model diet like this to help set policy. Will, I'd like to turn to you to see what ways other nations are using this sort of model diet. How have you seen policy receive information from these model diets? It's been a remarkable thing where those initial computational papers that we were able to publish in first in 2018, '19, '20, and governments asking how could we use this in practice. Parke has laid out how it's used in the US with regard to the benefit level of SNAP. The US Thrifty Food Plan has many constraints in addition to the basic ones for the Healthy Diet Basket that I described. Because clearly that Healthy Diet Basket minimum is not something anyone in America would think is acceptable. Just to have milk and frozen vegetables and low-cost bread, that jar peanut butter and that's it. Like that would be clearly not okay. So, internationally what's happened is that first starting in 2020, and then using the current formula in 2022, the United Nations agencies together with the World Bank have done global monitoring of food and nutrition security using this method. So, the least cost items to meet the Healthy Diet Basket in each country provide this global estimate that about a third of the global population have income available for food after taking account of their non-food needs. That is insufficient to buy this healthy diet. What they're actually eating is just starchy staples, oil, some calories from low-cost sugar and that's it. And very small quantities of the fruits and vegetables. And animal source foods are the expensive ones. So, countries have the opportunity to begin calculating this themselves alongside their normal monitoring of inflation with a consumer price index. The first country to do that was Nigeria. And Nigeria began publishing this in January 2024. And it so happened that the country's national minimum wage for civil servants was up for debate at that time. And this was a newly published statistic that turned out to be enormously important for the civil society advocates and the labor unions who were trying to explain why a higher civil service minimum wage was needed. This is for the people who are serving tea or the drivers and the low wage people in these government service agencies. And able to measure how many household members could you feed a healthy diet with a day's worth of the monthly wage. So social protection in the sense of minimum wage and then used in other countries regarding something like our US SNAP program or something like our US WIC program. And trying to define how big should those benefit levels be. That's been the first use. A second use that's emerging is targeting the supply chains for the low-cost vegetables and animal source foods and asking what from experience elsewhere could be an inexpensive animal source food. What could be the most inexpensive fruits. What could be the most inexpensive vegetables? And that is the type of work that we're doing now with governments with continued funding from the Gates Foundation and the UK International Development Agency. Will, it's fascinating to hear this example from Nigeria where all of the work that you all have been doing sort of shows up in this kind of debate. And it really speaks to the power of the research that we all are trying to do as we try to inform policy. Now, as we discussed the least cost diet, there was something that I heard from both of you. Are these diets that people really want? I'm interested to understand a little bit more about that because this is a really critical space.Will, what do we know about the lived experiences of those affected by least cost diet policy implementation. How are real people affected? It's such an important and interesting question, just out of curiosity, but also for just our human understanding of what life is like for people. And then of course the policy actions that could improve. So, to be clear, we've only had these millions of least cost diets, these benchmark 'access to' at a market near you. These are open markets that might be happening twice a week or sometimes all seven days of the week in a small town, in an African country or a urban bodega type market or a supermarket across Asia, Africa. We've only begun to have these benchmarks against which to compare actual food choice, as I mentioned, since 2022. And then really only since 2024 have been able to investigate this question. We're only beginning to match up these benchmark diets to what people actually choose. But the pattern we're seeing is that in low and lower middle-income countries, people definitely spend their money to go towards that healthy diet basket goal. They don't spend all of their additional money on that. But if you improve affordability throughout the range of country incomes - from the lowest income countries in Africa, Mali, Senegal, Burkina Faso, to middle income countries in Africa, like Ghana, Indonesia, an upper middle-income country - people do spend their money to get more animal source foods, more fruits and vegetables, and to reduce the amount of the low cost starchy staples. They do increase the amount of discretionary, sugary meals. And a lot of what they're eating exits the healthy diet basket because there's too much added sodium, too much added sugar. And so, things that would've been healthy become unhealthy because of processing or in a restaurant setting. So, people do spend their money on that. But they are moving towards a healthy diet. That breaks down somewhere in the upper income and high-income countries where additional spending becomes very little correlated with the Healthy Diet Basket. What happens is people way overshoot the Healthy Diet Basket targets for animal source foods and for edible oils because I don't know if you've ever tried it, but one really delicious thing is fried meat. People love it. And even low middle income people overshoot on that. And that displaces the other elements of a healthy diet. And then there's a lot of upgrading, if you will, within the food group. So, people are spending additional money on nicer vegetables. Nicer fruits. Nicer animal source foods without increasing the total amount of them in addition to having overshot the healthy diet levels of many of those food groups. Which of course takes away from the food you would need from the fruits, the vegetables, and the pulses, nuts and seeds, that almost no one gets as much as is considered healthy, of that pulses, nuts and seeds category. Thank you. And I want to shift this to the US example. So, Parke, can you tell us a bit more about the lived experience of those affected by least cost diet policy? How are real people affected? One of the things I've enjoyed about this project that you and I got to work on, Norbert, in cooperation with other colleagues, is that it had both a quantitative and a qualitative part to it. Now, our colleague Sarah Folta led some of the qualitative interviews, sort of real interviews with people in food pantries in four states around the country. And this was published recently in the Journal of Health Education and Behavior. And we asked people about their goals and about what are the different difficulties or constraints that keep them from achieving those goals. And what came out of that was that people often talk about whether their budget constraints and whether their financial difficulties take away their autonomy to sort of be in charge of their own food choices. And this was something that Sarah emphasized as she sort of helped lead us through a process of digesting what was the key findings from these interviews with people. One of the things I liked about doing this study is that because the quantitative and the qualitative part, each had this characteristic of being about what do people want to achieve. This showed up mathematically in the constrained optimization model, but it also showed up in the conversations with people in the food pantry. And what are the constraints that keep people from achieving it. You know, the mathematical model, these are things like all the nutrition constraints and the cost constraints. And then in the real conversations, it's something that people raise in very plain language about what are all the difficulties they have. Either in satisfying their own nutrition aspirations or satisfying some of the requirements for one person or another in the family. Like if people have special diets that are needed or if they have to be gluten free or any number of things. Having the diets be culturally appropriate. And so, I feel like this is one of those classic things where different disciplines have wisdom to bring to bear on what's really very much a shared topic. What I hear from both of you is that these diets, while they are computationally interesting and they reveal some critical realities of how people eat, they can't cover everything. People want to eat certain types of foods. Certain types of foods are more culturally relevant. And that's really clear talking to you, Will, about just sort of the range of foods that end up showing up in these least cost diets and how you were having to make some adjustments there. Parke, as you talked about the work with Sarah Folta thinking through autonomy and sort of a sense of self. This kind of leads us to a question that I want to open up to both of you. What's missing when we talk about these least cost diet modeling exercises and what are the policy implications of that? What are the gaps in our understanding of these model diets and what needs to happen to make them reflect reality better? Parke? Well, you know, there's many things that people in our research community are working on. And it goes quite, quite far afield. But I'm just thinking of two related to our quantitative research using the Thrifty Food Plan type models. We've been working with Yiwen Zhao and Linlin Fan at Penn State University on how these models would work if you relaxed some of the constraints. If people's back in a financial sense weren't back up against the wall, but instead they had just a little more space. We were considering what if they had incentives that gave them a discount on fruits and vegetables, for example, through the SNAP program? Or what if they had a healthy bundle of foods provided through the emergency food system, through food banks or food pantries. What is the effect directly in terms of those foods? But also, what is the effect in terms of just relaxing their budget constraints. They get to have a little more of the foods that they find more preferred or that they had been going without. But then also, in terms of sort of your question about the more personal. You know, what is people's personal relationships with food? How does this play out on the ground? We're working with the graduate student Angelica Valdez Valderrama here at the Friedman School, thinking about what some of the cultural assumptions and of the food group constraints in some of these models are. If you sort of came from a different immigrant tradition or if you came from another community, what things would be different in, for example, decisions about what's called the Mediterranean diet or what's called the healthy US style dietary pattern. How much difference do this sort of breadth, cultural breadth of dietary patterns you could consider, how much difference does that make in terms of what's the outcome of this type of hypothetical diet? Will: And I think, you know, from the global perspective, one really interesting thing is when we do combine data sets and look across these very different cultural settings, dry land, Sahelian Africa versus countries that are coastal versus sort of forest inland countries versus all across Asia, south Asia to East Asia, all across Latin America. We do see the role of these cultural factors. And we see them playing out in very systematic ways that people come to their cultural norms for very good reasons. And then pivot and switch away to new cultural norms. You know, American fast food, for example, switching from beef primarily to chicken primarily. That sort of thing becomes very visible in a matter of years. So, in terms of things that are frontiers for us, remember this is early days. Getting many more nutritionists, people in other fields, looking at first of all, it's just what is really needed for health. Getting those health requirements improved and understood better is a key priority. Our Healthy Diet Basket comes from the work of a nutritionist named Anna Herforth, who has gone around the world studying these dietary guidelines internationally. We're about to get the Eat Lancet dietary recommendations announced, and it'll be very interesting to see how those evolve. Second thing is much better data on prices and computing these diets for more different settings at different times, different locations. Settings that are inner city United States versus very rural. And then this question of comparing to actual diets. And just trying to understand what people are seeking when they choose foods that are clearly not these benchmark least cost items. The purpose is to ask how far away and why and how are they far away? And particularly to understand to what degree are these attributes of the foods themselves: the convenience of the packaging, the preparation of the item, the taste, the flavor, the cultural significance of it. To what degree are we looking at the result of aspirations that are really shaped by marketing. Are really shaped by the fire hose of persuasion that companies are investing in every day. And very strategically and constantly iterating to the best possible spokesperson, the best possible ad campaign. Combining billboards and radio and television such that you're surrounded by this. And when you drive down the street and when you walk into the supermarket, there is no greater effort on the planet than the effort to sell us a particular brand of food. Food companies are basically marketing companies attached to a manufacturing facility, and they are spending much more than the entire combined budget of the NIH and CDC, et cetera, to persuade us to eat what we ultimately choose. And we really don't know to what degree it's the actual factors in the food itself versus the marketing campaigns and the way they've evolved. You know, if you had a choice between taking the food system and regulating it the way we regulate, say housing or vehicles. If we were to say your supermarket should be like an auto dealership, right? So, anything in the auto dealership is very heavily regulated. Everything from the paint to where the gear shift is to how the windows work. Everything is heavily regulated because the auto industry has worked with National Transportation Safety Board and every single crash investigation, et cetera, has led to the standards that we have now. We didn't get taxes on cars without airbags to make us choose cars with airbags. They're just required. And same is true for housing, right? You can't just build, you know, an extension deck behind your house any way you want. A city inspector will force you to tear it out if you haven't built it to code. So, you know, we could regulate the grocery store like we do that. It's not going to happen politically but compare that option to treating groceries the way we used to treat the legal services or pharmaceuticals. Which is you couldn't advertise them. You could sell them, and people would choose based on the actual merit of the lawyer or the pharmaceutical, right? Which would have the bigger impact. Right? If there was zero food advertising, you just walked into the grocery store and chose what you liked. Or you regulate the grocery store the same way we regulate automotive or building trades. Obviously, they both matter. There's, you know, this problem that you can't see, taste or smell the healthiness of food. You're always acting on belief and not a fact when you choose something that you're seeking health. We don't know to what extent choice is distorted away from a low-cost healthy diet by things people genuinely want and need. Such as taste, convenience, culture, and so forth. Versus things that they've been persuaded to want. And there's obviously some of both. All of these things matter. But I'm hopeful that through these least cost diets, we can identify that low-cost options are there. And you could feed your family a very healthy diet at the Thrifty Food Plan level in the United States, or even lower. It would take time, it would take attention, it would be hard. You can take some shortcuts to make that within your time budget, right? And the planning budget. And we can identify what those look like thanks to these model diets. It's a very exciting area of work, but we still have a lot to do to define carefully what are the constraints. What are the real objectives here. And how to go about helping people, acquire these foods that we now know are there within a short commuting distance. You may need to take the bus, you may need carpool. But that's what people actually do to go grocery shopping. And when they get there, we can help people to choose items that would genuinely meet their needs at lower cost. Bios Will Masters is a Professor in the Friedman School of Nutrition, with a secondary appointment in Tufts University's Department of Economics. He is coauthor of the new textbook on Food Economics: Agriculture, Nutrition and Health (Palgrave Macmillan, 2024). Before coming to Tufts in 2010 he was a faculty member in Agricultural Economics at Purdue University (1991-2010), and also at the University of Zimbabwe (1989-90), Harvard's Kennedy School of Government (2000) and Columbia University (2003-04). He is former editor-in-chief of the journal Agricultural Economics (2006-2011), and an elected Fellow of the American Society for Nutrition (FASN) as well as a Fellow of the Agricultural and Applied Economics Association (AAEA). At Tufts his courses on economics of agriculture, food and nutrition were recognized with student-nominated, University-wide teaching awards in 2019 and 2022, and he leads over a million dollars annually in externally funded research including work on the Agriculture, Nutrition and Health Academy (https://www.anh-academy.org), as well as projects supporting government efforts to calculate the cost and affordability of healthy diets worldwide and work with private enterprises on data analytics for food markets in Africa. Parke Wilde (PhD, Cornell) is a food economist and professor at the Friedman School of Nutrition Science and Policy at Tufts University. Previously, he worked for USDA's Economic Research Service. At Tufts, Parke teaches graduate-level courses in statistics, U.S. food policy, and climate change. His research addresses the economics of U.S. food and nutrition policy, including federal nutrition assistance programs. He was Director of Design for the SNAP Healthy Incentives Pilot (HIP) evaluation. He has been a member of the National Academy of Medicine's Food Forum and is on the scientific and technical advisory committee for Menus of Change, an initiative to advance the health and sustainability of the restaurant industry. He directs the USDA-funded Research Innovation and Development Grants in Economics (RIDGE) Partnership. He received the AAEA Distinguished Quality of Communication Award for his textbook, Food Policy in the United States: An Introduction (Routledge/Earthscan), whose third edition was released in April 2025. 

Cough coughHey, that wasn't just to get your attention, it was also to publically announce illness!This week the girls are talking about being sick, sick days, and sick tricks that they can do on their bmx bikes. That's right, Andie and Sitaara are mad bike-heads and no one knew! There really is no stopping them when they start talking about bmx. This episode was actually 2hr45m but we had to cut most of the bmx talk.

Something our parents would say. Most of what we speak today has a huge connection to our past. This week know your onions.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Unveiling Fructan Intolerance: The Hidden Culprit Behind GI Issues. Leyla Muedin, a registered dietitian nutritionist, delves into the often misunderstood world of gastrointestinal issues, differentiating between gluten intolerance and fructan intolerance. She explains how emerging research suggests fructans, not gluten, may be the real trigger for many GI symptoms. Leyla discusses the structure, impact, and prevalence of fructans in various foods, and their role as prebiotics. She also highlights diagnostic methods and dietary approaches, particularly the Low FODMAP diet, to manage symptoms and properly identify intolerances. Check out part two of this episode next Friday.

Something our parents would say. Most of what we speak today has a huge connection to our past. This week know your onions.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

A good chunk of the world's seed production occurs in southwestern Idaho.

In this episode, you'll learn:

A lecture given at L'Abri Fellowship in Southborough, Massachusetts. For more information, visit https://southboroughlabri.org/ by Sarah Chestnut Over the centuries, poets have sung praises to athletic victories, Grecian urns, and the "wild West Wind" of Autumn, and odes praising the ordinary--socks, tomatoes, drinking water from cupped hands--raise an exultant voice in contemporary poetry. The command to "praise the Lord!" is a defining feature of the Psalms, and one catechism states that to "glorify God and enjoy him forever" is the "chief end" of human life. What does it mean to praise? What does praise do? How might a richer understanding of praising inspire and equip us for the hard work of being human? The Copyright for all material on the podcast is held by L'Abri Fellowship. We ask that you respect this by not publishing the material in full or in part in any format or post it on a website without seeking prior permission from L'Abri Fellowship. ©Southborough L'Abri 2025

Hailing from the Napa Valley of Onions, Vidalia, Georgia, David Whitaker joins us over a glass of Bendersky Reserve Scotch to share his remarkable journey.David first arrived in Miami in the 1980s, where his introduction to the city was anything but smooth. He was mugged at gunpoint his first Friday in town, and then carjacked the following week. Undeterred, he stayed, built his career, and eventually rose to become the President & CEO of the Greater Miami Convention & Visitors Bureau. We get into the growth of the city, and how he is marketing our city to the rest of the world. Along the way, David held leadership roles in Chicago and Toronto, served on the executive staff of the United Way of Miami-Dade, and earned his bachelor's degree in Mass Communication & Public Relations from the University of South Florida.Connect with usWant to dive deeper into Miami's commercial real estate scene? It's our favorite topic and we're always up for a good conversation. Whether you're just exploring or already making big moves, feel free to reach out at info@builtworldadvisors.com or give us a call at 305.498.9410. Prefer to connect online? Find us on LinkedIn or Instagram - we're always open to expanding the conversation. Ben Hoffman: LinkedIn Felipe Azenha: LinkedIn We extend our sincere gratitude to Büro coworking space for generously granting us the opportunity to record all our podcasts at any of their 8 convenient locations across South Florida.

Sugarbeets are a unique, humble crop that pays the bills for a lot of Idaho farms.

Now is the time to be getting our garlic, shallots and even onions planted in some places. If you can give me one good hour in the garden this month, you can set yourself up for big flavor next summer.Today on Just Grow Something were going to walk through planting garlic and shallots and some tips on where it's okay to even plant onion sets for a summer harvest. We'll talk about when to plant for your location, how to prep the bed, which onions and shallots make sense to plant now, troubleshooting and I'll answer your most frequently asked questions about planting these crops. Let's dig in.References and ResourcesNewsletter sign up: JustGrowSomethingPodcast.com/newsEpisode 40: Garlic - https://justgrowsomethingpodcast.com/episode/ep-40-growing-garlicEpisode 133: Growing Onions - https://justgrowsomethingpodcast.com/episode/ep-133-growing-onionsEpisode 220 Planting Onions in Fall for a Summer Harvest - https://justgrowsomethingpodcast.com/episode/planting-onions-in-fall-for-a-summer-harvest-ep-220Episode 221 Tips for Planting Garlic by Climate Type - https://justgrowsomethingpodcast.com/episode/garlic-planting-tips-by-climate-ep-221YouTube Video for Fall Planted Onions - https://youtu.be/qVv6AgPCvdISprout Mountain Farm fall planting onions - https://www.sproutmountainfarms.com/category/untreated-onion-sets

Anyone who has ever sliced an onion, knows the eye stinging feeling and watering that comes with it. A new study from researchers at Cornell University, published in the Proceedings of the National Academy of Sciences, has uncovered exactly how those eye-stinging onion chemicals blast into the air and revealed a surprisingly simple way to stop them. Onions have long been known to release an irritant called propanethial S-oxide, a sulphur-based compound that triggers your eyes' tear reflex. But what no one really understood, until now, was how that chemical escapes from the onion and launches itself straight toward your face. Using high-speed cameras and computer modelling, the Cornell team watched in extreme slow motion what actually happens when a knife slices through an onion. They found a two stage tear cascade As your knife presses down, it creates pressure within the tightly packed onion cells. Each onion layer is trapped between two skins, a top and a bottom forming little pressurised chambers. When the knife finally breaks through the top layer, all that pressure releases in an instant shooting a fine mist of droplets into the air. Then comes stage two - slower streams of fluid form into droplets that continue to spray outward. The researchers dubbed this phenomenon the two-stage tear cascade a microscopic explosion that propels irritant droplets at astonishing speeds of 18 to 143 km per hour. The scientists discovered that your choice of knife, and how you use it makes a big difference. A sharp knife creates a cleaner, slower cut, releasing far fewer droplets. But a blunt blade, especially when used quickly, causes chaos smashing through onion layers, increasing pressure, and launching more mist into the air. So, the simple takeaway? Keep your knives sharp and slice slowly. Alternatively, coating the onion in oil before cutting can also help trap the mist, though that might be less convenient for everyday cooking. Beyond just helping us cook without crying, this research offers fascinating insights into fluid dynamics, food safety, and the everyday physics hiding in your kitchen. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Welcome to episode 260 of Growers Daily! We cover: overwintering a new garden spot in a way that improves its health, onions you plant in the fall, and are radishes over-hyped as a high profit crop? We are a Non-Profit! 

Send us some fan mail! (but we can't reply :( )Onions might be one of the most delicious foods made, but when we're unpeeling our own onion it can come with uncomfortable discoveries, but overtime it makes us whole! Patreon Good Girls & Boys & Everyone in between! - Adalia's Daddy- Alanah- Andy- Anne- Annie- Autumn- Avi- Axel- Bacon- BerkeleyGirl- Carolyn- CatNamedEaster - Carrie- Charley- Chloe- Cool Pseudonym- DD Lifestyle- Dells- Diane- DME- Elsa- Em- Eva- Icse- Jack A- Jared- John- Jonathon- js4n6- Katie- Justin- Lauren- Lena- Mako- Mama Cat- Margot- Mary- Melissa- Michael- Mija- Noah- Oh-tee-kay- Scott- Sir Galahad- Stephen- SylviaPatreon: https://www.patreon.com/sipsandsmacksTumblr: @adaliak@rexismycopilotEmail:sipsandsmacks@gmail.comInstagram:@sipsandsmacksWebsite:https://www.sipsandsmacks.comIntro and outro music is "Badly Behaved" and licensed through Premium Beat

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Growing Garlic Seed in Idaho.

In this not-episode, Madelyn and Emma talk about their last six weeks of gaming and also some other random stuff like TGS. It's gaming related. Also featuring driving good, getting scared, and some overall gender stuff.

This week on Fresh from the Field Fridays!Ross the Produce Boss is fresh back from Idaho with an inside look at the onionharvest—how they're sorted, sized, packed, and stored for the season. We'veboth got garden updates: in Dan's backyard, the Bosc pear tree is loaded withbeautiful golden-russet fruit. We'll also share how to tell the differencebetween when Bartlett-type pears and variety pears are truly ready to eat.Ross is talking salad bowls (and has a message for theproducers of those bowls), Also on his table are celery hearts and Persiancukes. Kiwi berries, quince, and more on Dan's table as he shares the striking beautyof russeting on California Golden Delicious apples.It's all right here on Fresh from the Field Fridays,from the Produce Industry Network and AgLife Media!

This week on Fresh from the Field Fridays!Ross the Produce Boss is fresh back from Idaho with an inside look at the onionharvest—how they're sorted, sized, packed, and stored for the season. We'veboth got garden updates: in Dan's backyard, the Bosc pear tree is loaded withbeautiful golden-russet fruit. We'll also share how to tell the differencebetween when Bartlett-type pears and variety pears are truly ready to eat.Ross is talking salad bowls (and has a message for theproducers of those bowls), Also on his table are celery hearts and Persiancukes. Kiwi berries, quince, and more on Dan's table as he shares the striking beautyof russeting on California Golden Delicious apples.It's all right here on Fresh from the Field Fridays,from the Produce Industry Network and AgLife Media!

This week's episode is living proof that I shouldn't be allowed to make decisions without supervision.First mistake: trusting Nate's “healing hacks.”Second mistake: thinking I could win an argument with a Lyft driver.Third mistake: letting my dog handle family business unsupervised.Fourth mistake: agreeing to eat the world's hottest chip on-air.Also… The Bert Show is ending, so we're getting into that too. Hosted on Acast. See acast.com/privacy for more information.

​ @transfigured3673  The forgotten history of Moralistic Therapeutic Deism https://youtu.be/5eHYMzanOvs?si=K6XGDd9U0mNXhoig  @restishistorypod  336. Ireland: Celts, Conquest and Cromwell https://youtu.be/Yp1YydeCVTM?si=9BdNSHLlEirGB3tE  @greyhamilton52  Education on the Battlefront - Jordan Hall & Annie Crawford https://youtu.be/OQyaeO45U8U?si=4jt4n0YolF2XcWRU    https://www.southeastuary.com/ https://www.livingstonescrc.com/give Paul Vander Klay clips channel https://www.youtube.com/channel/UCX0jIcadtoxELSwehCh5QTg https://www.meetup.com/sacramento-estuary/ My Substack https://paulvanderklay.substack.com/ Bridges of meaning https://discord.gg/MGC5Mm9d Estuary Hub Link https://www.estuaryhub.com/ If you want to schedule a one-on-one conversation check here. https://calendly.com/paulvanderklay/one2one There is a video version of this podcast on YouTube at http://www.youtube.com/paulvanderklay To listen to this on ITunes https://itunes.apple.com/us/podcast/paul-vanderklays-podcast/id1394314333  If you need the RSS feed for your podcast player https://paulvanderklay.podbean.com/feed/  All Amazon links here are part of the Amazon Affiliate Program. Amazon pays me a small commission at no additional cost to you if you buy through one of the product links here. This is is one (free to you) way to support my videos.  https://paypal.me/paulvanderklay Blockchain backup on Lbry https://odysee.com/@paulvanderklay https://www.patreon.com/paulvanderklay Paul's Church Content at Living Stones Channel https://www.youtube.com/channel/UCh7bdktIALZ9Nq41oVCvW-A To support Paul's work by supporting his church give here. https://tithe.ly/give?c=2160640 https://www.livingstonescrc.com/give

Check out my newsletter at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://TKOPOD.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join my new community at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://TKOwners.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠━I sat down with Peter Askew to dig into the story of how he accidentally ended up buying VidaliaOnions.com , and turned it into a direct-to-consumer onion business shipping over 100,000 pounds a year. Peter broke down how he built trust with farmers, set up fulfillment on a handshake deal, and eventually expanded the brand to include Onions.com as a premium domain.We also talked about what makes farming partnerships so unique, the real power of type-in traffic to descriptive domain names, and why sometimes the best opportunities come from simply talking to the right person who “gets it.”This is part two of a two-part episode. If you want to check out the first half, listen to episode #226.If you want to learn more from Peter, check him out here:Twitter / X: ⁠@searchbound⁠Blog: ⁠DeepSouthVentures.com⁠Personal site: ⁠Askew.org⁠Here are some of the tools, resources, and sites Peter mentioned in our conversation:Expired Domains tool: ⁠http://www.expireddomains.net⁠GoDaddy Auctions: ⁠http://auctions.godaddy.com⁠NameJet: ⁠http://www.namejet.com⁠SnapNames: ⁠http://www.snapnames.com⁠DropCatch: ⁠http://www.dropcatch.com⁠Namecheap Auctions: ⁠http://www.namecheap.com/domains/marketplace/buy-domains/auctions⁠Clicky Analytics: ⁠http://clicky.com⁠Shopify: ⁠http://www.shopify.com⁠ShipStation: ⁠http://www.shipstation.com⁠Enjoy! ---Watch this on YouTube instead here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠tkopod.co/p-yt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ask me a question on or off the show here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-ask⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Learn more about me: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-cjk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Learn about my company: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-cof⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow me on Twitter here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-x⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Free weekly business ideas newsletter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-nl⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Share this podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-all⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Scrape small business data: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://tkopod.co/p-os⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---

Episode 87 - A mysterious killer haunted the backpacking trails of Australia for several years. But, after years of investigation, this brutal backpacker murderer was finally identified as Ivan Milat.

Ever look at a wedge of cheddar and think, “Tell me my destiny”? No? Well, it’s time. Dive into the delicious world of food-based fortune telling with Jennifer Billock, a cheese oracle; Sarah Napoli, a witch who lets onions predict your romantic future; and Rebecca Zaretzky, a tea-leaf reader who sees more than just caffeine in your cup. Suggested episodes: I predict that you will listen to a public radio show about psychics Animal psychics reveal what our pets really think What near-death and shared-death experiences tell us about living GUESTS: Jennifer Billock: writer, editor, and professional cheese fortuneteller Sarah Napoli: known as The Woodland Witch on social media, Sarah shares insights into modern witchcraft, including onion divination Rebecca Zaretzky: tea leaf reader, animal communicator, spiritual mentor, and practitioner at Tea & Tarot Boutique in Clinton, CT Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Hey Neighbor! Let's talk about onions! Onions can be a little tricky, but the key to success is choosing the right type for your zone. In this week's Row by Row Show, we're breaking down short-day, intermediate-day, and long-day onions, and why daylength is the real trigger for bulbing. Planting the wrong type can leave you with nothing but green tops or tiny bulbs, so it's important to match your onions to your region.We'll cover how planting and harvest timing changes across the country, which types store the longest, and how the right choice can save you months of wasted fertilizer, water, and garden space. Be sure to check our onion map and Onion Growing Guide for more helpful tips to get the biggest, healthiest onions possible.Ya'll be sure to join us this Fall at some of the great festivals going on! Great Garden Festival: https://www.justdigitfarms.com/the-great-fall-garden...Fall Gathering Georgia Bushcraft: https://www.georgiabushcraft.com/pages/fallHave you joined the Hoss Gardening Club? – the EASY way to garden! A Monthly subscription box delivered right to you with everything you need! Get Dirty! Join the club here: https://shorturl.at/S4bDuONION Plants - https://tinyurl.com/268y6pjdOnion Growing Guide: https://tinyurl.com/ysu2677kWEBSITE - https://growhoss.com/EMAIL NEWSLETTER SIGN-UP - https://bit.ly/3CXsBAlJOIN OUR ROW BY ROW COMMUNITY:https://www.facebook.com/groups/rowbyrowFOLLOW US:Facebook - https://facebook.com/hosstools​Instagram - https://instagram.com/growhossTikTok- https://tiktok.com/@gardeningwithhossPinterest- https:/pinterest.com/growhoss#vegetablegarden​#hoss#getdirty#hossseeds#growyourownfood#growhoss#howtostartseeds#gardening

The world had gone and gotten itself in a big damn hurry! We've got an awesome film to watch from our favorite new director, Alex Holliday. Make your popcorn now! KarmicX is going on the Alex Stein show, which should help to temper his ego as he starts lashing out at Patrick and the clippers. We've got the self-proclaimed Queen of Sweet Tea whipping up a batch of soup if you're hungry. Chad Zumock continues to pump out garbage from his new studio. Crazy Joe has a whole new batch of videos to make the Onions seethe! It's a Mulligan stew mukbang over here in Oniontown! ...

In this episode of Current Account, Clay is joined by Scott Lee, IIF's Deputy Director and Senior Counsel in the Digital Finance Department, to discuss recent developments in the world of digital asset regulation and legislation. Clay and Scott begin with the status and background on three pieces of digital asset legislation in the U.S.: The GENIUS Act, the CLARITY Act and the Anti-CBDC Surveillance State Act. Afterwards, the discussion shifts to the role of the Securities and Exchange Commission (SEC) and Commodity Futures Trading Commission (CFTC) in balancing regulatory authority, how jurisdictions outside of the U.S. are approaching digital asset regulation, what key signs are to come on the horizon and much more. This IIF Podcast was hosted by Clay Lowery, Executive Vice President, Research and Policy, with production and research contributions from Christian Klein, Digital Graphics and Production Associate and Miranda Silverman, Senior Program Assistant.

Where can you buy a meter stick these days? How would you get an onion un-stuck from your furnace? How would you do on our Back to School Spelling Bee?

Flatbread dough 200g plain flour 200g spelt flour or medium wholemeal 7g instant dried yeast ½ teaspoon salt 25ml good local rapeseed oil or olive oil 75ml buttermilk 150ml lukewarm water Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary. Turn onto a floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover for an hour.Chorizo and onion topping with scarmorza cheese 100g sliced chorizo 1 tablespoon oil + more for cooking the flatbreads 4 onions, finely sliced 125g coarsely grated scarmorza cheese or substitute cheddar Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft. Divide the dough into 4 and roll each piece into a thin circle. Add a tablespoon of oil to a large frying pan and when hot add the flatbread. When bubbles appear flip over, lower the heat and spoon over a quarter of the chorizo mix and scatter over a quarter of the cheese. Place a pan on top and cook for about 4 minutes or until cheese has melted and bottom is cooked. Smoked paprika dressing 150ml sour cream 1 teaspoon sweet smoked paprika Salt and pepper to taste Whisk together and drizzle over the hot flatbreads.

Hey Neighbor! Ready to grow your best crop of onions yet? Tonight, we'll walk you through everything you need to know about starting onions from seed. Choosing the right type for your location, planting, and caring for seedlings until they're garden-ready.Here's what you'll learn:• The best onion type for your area (long day, intermediate, or short day)• Step-by-step guide to planting onion seeds in trays• When to transplant seedlings• Why trimming and “stressing” onion plants helps them grow stronger• How to keep onions fedWhether you're in the South planting short-day onions, in the North with long-day types, or somewhere in between, these tips will help set you up for a big, beautiful harvest.Watch to the end for planting demos, seedling care tips, and our tried-and-true methods for producing strong, healthy onions!Onion Seeds: https://growhoss.com/collections/onionsYa'll be sure to join us this Fall at some of the great festivals going on! Great Garden Festival: https://www.justdigitfarms.com/the-great-fall-garden...Fall Gathering Georgia Bushcraft: https://www.georgiabushcraft.com/pages/fallHave you joined the Hoss Gardening Club? – the EASY way to garden! A Monthly subscription box delivered right to you with everything you need! Get Dirty! Join the club here: https://shorturl.at/S4bDuWEBSITE - https://growhoss.com/EMAIL NEWSLETTER SIGN-UP - https://bit.ly/3CXsBAlJOIN OUR ROW BY ROW COMMUNITY:https://www.facebook.com/groups/rowbyrowFOLLOW US:Facebook - https://facebook.com/hosstools​Instagram - https://instagram.com/growhossTikTok- https://tiktok.com/@gardeningwithhossPinterest- https:/pinterest.com/growhoss#hosstools​#vegetablegarden​#hoss#getdirty#hosstoolsseeds#growyourownfood#growhoss#hosstools#howtostartseeds#gardening

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It's Tiff's birthday, and she has a hankering for a Metropolitan Detective update. Who would we be as the legion of Onions if we didn't oblige her request? Karmic has been cast aside by his favorite daddy, Kevin Brennan, and it's causing him to have quite an emotional reaction in front of his new girlfriend, Felicia Gillespie. We are less than 48 hours away from both Nick and Patrick contesting their HROs from Aaron Imholte in court, and it seems to be contributing to a lot of weird behavior from our favorite Minnesota muse! ...

Wed, 27 Aug 2025 16:00:00 GMT http://relay.fm/clockwise/620 http://relay.fm/clockwise/620 Onions‽ 620 Mikah Sargent and Jason Snell The tech we have in our vehicles, the dependable tech that just works and what might make us replace it, how often we upgrade our phones or computers and why, and which social platforms we use — including where we heard about Taylor Swift's engagement. The tech we have in our vehicles, the dependable tech that just works and what might make us replace it, how often we upgrade our phones or computers and why, and which social platforms we use — including where we heard about Taylor Swift's engagement. clean 1799 The tech we have in our vehicles, the dependable tech that just works and what might make us replace it, how often we upgrade our phones or computers and why, and which social platforms we use — including where we heard about Taylor Swift's engagement. This episode of Clockwise is sponsored by: Steamclock: We make great apps. Design and development, from demos to details. 1Password: Discover SaaS applications, automate lifecycle management, and optimize SaaS spend. Guest Starring: Kathy Campbell and Christopher Phin Links and Show Notes: Support Clockwise with a Relay Membership

Wed, 27 Aug 2025 16:00:00 GMT http://relay.fm/clockwise/620 http://relay.fm/clockwise/620 Mikah Sargent and Jason Snell The tech we have in our vehicles, the dependable tech that just works and what might make us replace it, how often we upgrade our phones or computers and why, and which social platforms we use — including where we heard about Taylor Swift's engagement. The tech we have in our vehicles, the dependable tech that just works and what might make us replace it, how often we upgrade our phones or computers and why, and which social platforms we use — including where we heard about Taylor Swift's engagement. clean 1799 The tech we have in our vehicles, the dependable tech that just works and what might make us replace it, how often we upgrade our phones or computers and why, and which social platforms we use — including where we heard about Taylor Swift's engagement. This episode of Clockwise is sponsored by: Steamclock: We make great apps. Design and development, from demos to details. 1Password: Discover SaaS applications, automate lifecycle management, and optimize SaaS spend. Guest Starring: Kathy Campbell and Christopher Phin Links and Show Notes: Support Clockwise with a Relay Membership

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 2: Invasive garden plant  Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off orders https://www.azurestandard.com/  Use code Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Root and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Azure Standard of https://www.azurestandard.com/ use code : Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/

I den sjätte delen av vår Love is Blind UK-bevakning pratar vi Ashleighs pappa, Megan som äntligen kunde säga ”I love you”, stela snack längs floder, Kierans pojkrum, Katishas dåliga hållning, det fortsatta Demola-dramat, Kals bror, Billys fyrkantiga matfixering + mycket mer. Enjoy! Hosted on Acast. See acast.com/privacy for more information.

Welcome to episode 212 of Growers Daily! We cover: if you can or should pull onions early, the myth of the green thumb, and it's feedback friday! We are a Non-Profit! 

How to Cut Onions Without Crying (Really!) There are lots of offbeat recommendations for avoiding crying when cutting onions. But decades of research has pinpointed the reason it happens, and we now have solutions. Written by Mary Margaret Chappell at ForksOverKnives.com #vegan #plantbased #plantbasedbriefing #wfpb #wholefoodplantbased #onions #cuttingonions #oniontears ========================== Original post:  https://www.forksoverknives.com/how-tos/how-to-cut-onions-without-crying/  ========================== Use search feature at https://www.plantbasedbriefing.com/episodes-search   ========================= Forks Over Knives Documentary: https://www.forksoverknives.com/the-film/  =========================== Forks Over Knives was founded following the release of the world-famous documentary Forks Over Knives in 2011, showing people how to regain control of their health and their lives with a plant-based diet. Since then Forks Over Knives released bestselling books, launched a mobile recipe app and maintains a website filled with the latest research, success stories, recipes, and tools to help people at every phase of their plant-based journeys. They also have a cooking course, a meal planner, a line of food products, and a magazine. Please visit www.ForksOverKnives.com for a wealth of resources.  FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      

Hello to you listening in Chandler, Arizona!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Wednesdays on Whidbey and your host, Diane Wyzga.Maybe it's true and maybe it isn't but the old ones say that once there was a village of people so stingy and tight-fisted that they hid whatever they had so that their friends and neighbors wouldn't know who had what and want it for themselves. They even hid their food from one another even though there was plenty to go around.One day a traveler pulling a small wagon wanders into the village. He's been on the road for many days and has no food left to eat. He goes from door to door asking for a bit of bread, of cheese, maybe an apple; but at each door he's turned away: We have nothing here! Stop begging! Leave us alone!The traveler returns to his wagon, takes out a large kettle, sets it down in the village square and builds a fire under the kettle. He adds water from the well and a large stone taken from a pocket in his coat.Of course the villagers are curious, peering out of their windows, what's this fellow up to anyway? A child sent out to ask what the traveler is doing is told, "I'm making stone soup.” and this he repeats to the villagers who are edging closer to the traveler and his kettleHe's smacking his lips in anticipation. "It's almost ready, he says, but to make a really good stone soup it could use some cabbage." A villager returns with a cabbage for the kettle. The butcher, not to be outdone by his neighbor adds some choice cuts of meat. Other villagers rush home and return with food from their own gardens--potatoes, onions, carrots, celery, and spices.Soon the soup in the big kettle was bubbling and fragrant. The traveler scooped the stone out of the kettle, tucked it back in his coat pocket, and served the soup to one and all.In time the traveler went on his way pulling his wagon with his kettle and the stone back in his pocket; but he left behind a story and the recipe for stone soup that's made and shared to this very day.Thank you for listening!You're always welcome: "Come for the stories - Stay for the magic!" Speaking of magic, I hope you'll subscribe, share a 5-star rating and nice review on your social media or podcast channel of choice, bring your friends and rellies, and join us! You will have wonderful company as we continue to walk our lives together. Be sure to stop by my Quarter Moon Story Arts website and stay current with me as "Wyzga on Words" on Substack. Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicALL content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved. 

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iOS 26 Beta 3 dials back its liquid glass look in this current beta. Which Apple devices could be affected by Trump's planned August tariffs? Is Apple planning to launch its own Public Cloud model? And an Apple AI executive leaves the company, lured by Meta's AI hiring spree backed by big bucks. iOS 26 beta 3 dials back Liquid Glass. Apple seeds third developer betas for iOS 26, iPadOS 26, macOS 26. Apple Watch Ultra 3 release date: When to expect the new model. Foxconn tells hundreds of Chinese staff to return from its Indian iPhone factories. Trump advisor Navarro rips Apple's Tim Cook, saying he's not moving production out of China fast enough. Macs and Apple Watch to be hit by Trump tariffs starting on August 1. Apple considers launching public cloud. Apple just released an interesting coding language model. Apple loses top AI models executive to Meta's hiring spree. iPhone 17 Pro to reverse iPhone X design decision. iPhone 17 models rumored to feature redesigned Dynamic Island. Apple puases work on foldable iPad. Apple acquires digital avatar company TrueMeeting to bolster Vision Pro personas. Ed Sheeran, Drake, the Weeknd lead Apple Music's top 500 streamed songs of the past decade. 'F1' is Apple's highest-grossing theatrical film ever. Two years in, Apple is now officially on Threads. Apple's 5th Ave store spray-painted to protest 'climate hypocrisy'. You can use sous vide to help iPhone repairs, but please don't. Picks of the Week: Leo's Pick: Arteck iPad Mini Keyboard Case Andy's Pick: Anker 548 Power Bank Jason's Pick: Suika Game+ Alex's Pick: Turtle AV Downtown Hosts: Leo Laporte, Alex Lindsay, Andy Ihnatko, and Jason Snell Download or subscribe to MacBreak Weekly at https://twit.tv/shows/macbreak-weekly. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: spaceship.com/twit 1password.com/macbreak

iOS 26 Beta 3 dials back its liquid glass look in this current beta. Which Apple devices could be affected by Trump's planned August tariffs? Is Apple planning to launch its own Public Cloud model? And an Apple AI executive leaves the company, lured by Meta's AI hiring spree backed by big bucks. iOS 26 beta 3 dials back Liquid Glass. Apple seeds third developer betas for iOS 26, iPadOS 26, macOS 26. Apple Watch Ultra 3 release date: When to expect the new model. Foxconn tells hundreds of Chinese staff to return from its Indian iPhone factories. Trump advisor Navarro rips Apple's Tim Cook, saying he's not moving production out of China fast enough. Macs and Apple Watch to be hit by Trump tariffs starting on August 1. Apple considers launching public cloud. Apple just released an interesting coding language model. Apple loses top AI models executive to Meta's hiring spree. iPhone 17 Pro to reverse iPhone X design decision. iPhone 17 models rumored to feature redesigned Dynamic Island. Apple puases work on foldable iPad. Apple acquires digital avatar company TrueMeeting to bolster Vision Pro personas. Ed Sheeran, Drake, the Weeknd lead Apple Music's top 500 streamed songs of the past decade. 'F1' is Apple's highest-grossing theatrical film ever. Two years in, Apple is now officially on Threads. Apple's 5th Ave store spray-painted to protest 'climate hypocrisy'. You can use sous vide to help iPhone repairs, but please don't. Picks of the Week: Leo's Pick: Arteck iPad Mini Keyboard Case Andy's Pick: Anker 548 Power Bank Jason's Pick: Suika Game+ Alex's Pick: Turtle AV Downtown Hosts: Leo Laporte, Alex Lindsay, Andy Ihnatko, and Jason Snell Download or subscribe to MacBreak Weekly at https://twit.tv/shows/macbreak-weekly. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: spaceship.com/twit 1password.com/macbreak

iOS 26 Beta 3 dials back its liquid glass look in this current beta. Which Apple devices could be affected by Trump's planned August tariffs? Is Apple planning to launch its own Public Cloud model? And an Apple AI executive leaves the company, lured by Meta's AI hiring spree backed by big bucks. iOS 26 beta 3 dials back Liquid Glass. Apple seeds third developer betas for iOS 26, iPadOS 26, macOS 26. Apple Watch Ultra 3 release date: When to expect the new model. Foxconn tells hundreds of Chinese staff to return from its Indian iPhone factories. Trump advisor Navarro rips Apple's Tim Cook, saying he's not moving production out of China fast enough. Macs and Apple Watch to be hit by Trump tariffs starting on August 1. Apple considers launching public cloud. Apple just released an interesting coding language model. Apple loses top AI models executive to Meta's hiring spree. iPhone 17 Pro to reverse iPhone X design decision. iPhone 17 models rumored to feature redesigned Dynamic Island. Apple puases work on foldable iPad. Apple acquires digital avatar company TrueMeeting to bolster Vision Pro personas. Ed Sheeran, Drake, the Weeknd lead Apple Music's top 500 streamed songs of the past decade. 'F1' is Apple's highest-grossing theatrical film ever. Two years in, Apple is now officially on Threads. Apple's 5th Ave store spray-painted to protest 'climate hypocrisy'. You can use sous vide to help iPhone repairs, but please don't. Picks of the Week: Leo's Pick: Arteck iPad Mini Keyboard Case Andy's Pick: Anker 548 Power Bank Jason's Pick: Suika Game+ Alex's Pick: Turtle AV Downtown Hosts: Leo Laporte, Alex Lindsay, Andy Ihnatko, and Jason Snell Download or subscribe to MacBreak Weekly at https://twit.tv/shows/macbreak-weekly. Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free shows, a members-only Discord, and behind-the-scenes access. Join today: https://twit.tv/clubtwit Sponsors: spaceship.com/twit 1password.com/macbreak

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

Its a cornicopia of food news and stories with the boys!! And what on earth is breakfast ketchup???