Podcasts about overripe

California clingstone peach growers are working to harvest the season's crop before high temperatures lead to overripe fruit and bruising, and the U.S. dairy industry has evolved during the past 20 years, with fewer dairy farms producing more milk.

California clingstone peach growers are working to harvest the season's crop before high temperatures lead to overripe fruit and bruising, and the U.S. dairy industry has evolved during the past 20 years, with fewer dairy farms producing more milk.

Overripe melodrama at its gaudiest

There are many times in our lives when we underestimate the seriousness of a situation. We don't take sin as seriously as God does! That is our problem. How do we know we don't take sin seriously enough? Unbelievers : How could a loving God send people to hell? Believers : We betray our casual attitude…

Welcome to Season 4 of The Knowledge of Nothing (KON) podcast! Each month will have an episode that will showcase the following:Pop-Quickies - Hot-takes with your KONMenKONucopia - Roundtable on recent pop-culture news & eventsThe B.O. Report - Conversations where sports and pop-culture collideThe KONquer Ring - Games that tests the KONMen's wit & prowessToday's show:Around the KONTony's A.I. mid-journeyBig O's Fact of the WeekPoll Results: Hardest Pro-Championship & Super Bowl vs Father's DaySponsor BreakThe B.O. ReportSuper Bowl 58 stuffSwift, SpongeBob, & Halftime show coverageIs Jason Kelce the best?Was it rigged and who called it?Wrexham updateIs Caitlin Clark the GOAT?NBA All-Star weekendContact us at info@theknowledgeofnothing.com and follow us on our socials!https://www.facebook.com/theknowledgeofnothing/Instagram: @theknowledgeofnothingTwitter: @TheKONMen1TikTok: konmen01

SummaryIn this episode, Michelle discusses the importance of gut health and the origins of kombucha. She explains how to choose the right tea for brewing kombucha and the tools needed for the process. Michelle also covers the second fermentation and flavoring options for kombucha. She addresses making kombucha without cane sugar and provides tips for growing a scoby and using overripe kombucha. The episode concludes with information about a giveaway and a reminder to check out Kombucha Academy. TakeawaysKombucha is a fermented drink that can improve gut health and provide healthful probiotics.Choosing the right tea and sugar is important for brewing kombucha.The second fermentation allows for flavoring options and experimentation.Kombucha can be made without cane sugar by gradually introducing alternative sweeteners.Overripe kombucha can be used as a natural cleaner. Fermented foods are rich in probiotics, which promote a healthy gut microbiome.Consuming fermented foods can improve digestion, boost the immune system, and enhance nutrient absorption.Making fermented foods at home is a cost-effective and rewarding process, but it requires proper hygiene and patience.Avoiding common mistakes like using tap water, not sterilizing equipment, and not following recipes can ensure successful fermentation.Incorporating fermented foods into your diet can lead to improved overall health and well-being.Fermented food recipes:fermented peaches: https://soulyrested.com/2023/09/28/fermenting-peaches/fermented blueberries: https://soulyrested.com/2021/07/30/fermenting-blueberries-2/fermented cherry tomatoes: https://soulyrested.com/2020/09/23/how-to-ferment-cherry-tomatoes/fermented peppers: https://soulyrested.com/category/fermented-food-and-drinks/fermented cauliflower: https://soulyrested.com/2019/07/27/my-hesitant-experiment-fermenting-cauliflower/DIY Kombucha--what's it really cost? https://soulyrested.com/2019/06/23/kombucha-what-does-it-cost/FREE resources:Learn how to use fresh milled flour: https://graceful-base-213.myflodesk.com/k36hnsvbh7Learn about kombucha (and grab some of my favorite recipes): https://graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52Learn about dehydrating food: https://graceful-base-213.myflodesk.com/fl36xcgpvqLearn about baking with maple syrup: https://view.flodesk.com/pages/62116313e0eda1a0d870b747Learn about making your own maple syrup: https://graceful-base-213.myflodesk.com/q5ecjrundzLooking for more free resources? Choose from even more FREE e-courses here: https://soulyrested.com/howto/My book: https://amzn.to/45Pt8PuMy website: https://soulyrested.com/Instagram: https://www.instagram.com/souly.rested/Facebook: https://www.facebook.com/soulyrestedPinterest: https://www.pinterest.com/soulyrested/All my favorite ingredients: https://soulyrested.com/the-best-ingredients-in-my-kitchen/

Did you buy or pick a whole bunch of peaches recently? Are they starting to become overripe? Is the texture just too soft to enjoy? No reason to throw them out, instead make a batch of my homemade peach applesauce. In this episode I will show you how.

This week on the aBlogtoWatch Weekly podcast, Ariel is recovering from his LVMH outing, so Rick and David are joined by Alex, a watchmaker and co-founder of the Fifth Wrist website and co-host of its companion podcast. The trio gets right into it with a group tirade on the insurmountable task of finding a specific watch on modern brand sites, much less getting any info on that watch. Then it's on to some new releases, including yet another MoonSwatch, a new racing Tudor, and a rack of Omegas. Then it's on to a round of Hit, Miss, Maybe with some of the other recent reviews and releases. And then Ariel joins!  Highlights Grinding Gears: Watches Are Stupendously Difficult To Appreciate & Find On Official Brand Websites Swatch MoonSwatch Moonshine Gold Strawberry Moon Of June Watch Tudor Launches New Pelagos FXD Chrono Alinghi Red Bull Racing Edition Chronograph Watch Omega Launches 11 New Seamaster Summer Blue Watches New Release: Carl F. Bucherer Heritage Chronometer Celebration Watches The Watch Regulator on Instagram: “How I got fired for using Tik Tok."  We'd love to hear from you with feedback or suggestions for future show topics or guests. Comment below or contact podcasts@ablogtowatch.com. Advertising opportunities are also available. --- Send in a voice message: https://podcasters.spotify.com/pod/show/ablogtowatchweekly/message

Jessica and Steven take a trip down to Palm Springs. Jacob reminisces about his younger days. Kinda sounds like a lackluster episode, and maybe it is. Maybe it's not. There's only one way to find out....

OverripeSaints(2).mp3

Did you know that Joe Biden is a Satanic alien Nazi pedophile intent on bringing about the New World Order? Or that Donald Trump is the only thing that will save us from complete tyranny? How about the fact that COVID vaccines are bioweapons destroying the global population? But that's okay, because colloidal silver is the magic bullet that will boost your immune system to help you fend off this scamdemic. Add that to your herbal stack alongside Lung Health Organic Herbal Spray which is definitively proven to boost your immunity even though it's never been clinically tested. Oh, and have we mentioned that chocolate is an octave of the sun? Strap in, folks, because this week we're finally looking at David “Avocado” Wolfe, whose paranoid Telegram channel boasts all of the above claims and much, much more. And we're not just clipping recent podcast talks and driver's seat rants. We're joined by longtime journalist, health food marketing guru, and co-founder of the website, Ethos, Jill Ettinger, who worked side-by-side with David for many years. She'll tell her side of it—and honestly, it's not all bad, except for recent years. In effect, we're looking at a conspiracy-prone health food guru turn full conspiritualist over the last two decades. Bonus: Jill brought Derek along to many events across the country in the aughts, and David was often there, so we'll hear about this descent from people who watched it happen.

This Episode is sponsored by:"I've had the good pleasure of knowing today's guest for a while now, although this is only the third time we've hung out in person. Todd DiMatteo is the owner and brewer here at Good Word Brewing and Public House in Duluth, GA and has been turning out some of the more flavorful, interesting, and low abv beers that I've had in a while.  He has a long career in beer and hospitality, including a long term at the Brick Store Pub, an Atlanta institution, the influence of that bar can be felt in his beers today, with nods to traditional styles and an appreciation for well-established international beer regions.  On this episode he talks about the brewer's ego, making beers that make him happy and foster a good drinking experience, and his huge love of carbonation."-John Holl This Episode is Sponsored by:Cigar City Brewing Co.Cigar City Brewing has taken inspiration from beyond the cosmos for Cosmic Crown, a golden-hued Strong Golden Ale, and added Galaxy hops to impart passionfruit and peach qualities to its profile of ripe fruit and light peppery spice. Assertive aromas of pineapple, bubblegum, dried flowers, and a hint of black pepper greet the nose. Overripe banana, red apple, and lime leaf esters play on the palate, while poundcake-like malt, pepper-like spiciness, and herbaceous bitterness play supporting roles. Learn more at CigarCityBrewing.com  Stomp StickersStomp is a proud member of the brewers association that produces a wide variety of printed brewery products such as beer labels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code BEEREDGE15 for 15% off your first order. For more Drink Beer, Think Beer or to check out Beer Edge follow us on Twitter @thebeeredge and visit All About Beer. Host: John Holl Guest: Todd DiMatteo Sponsors: Cigar City Brewing, Stomp Stickers, The Craft Brewery Cookbook, ProBrewer, All About Beer and The Beer Edge Tags: Beer, Malt, ABV, Carbonation, Georgia, Food, Brewing

Is your faith like summer fruit? Good for a season only? Listen and be blessed! --- Support this podcast: https://anchor.fm/eradio-valverde/support

Andrew Witchey is the founder and brewer of Dancing Gnome in Pittsburgh and opened up his new taproom early for a conversation over Kölsch about how the city has evolved beer-wise and where it's heading. Then he talks about his appreciation of lagers, his dislike of sours, and how he created a new space that reflects the beers and the brewery's personality. This Episode is sponsored by:Cigar City Brewing Co.Cigar City Brewing has taken inspiration from beyond the cosmos for Cosmic Crown, a golden-hued Strong Golden Ale, and added Galaxy hops to impart passionfruit and peach qualities to its profile of ripe fruit and light peppery spice. Assertive aromas of pineapple, bubblegum, dried flowers, and a hint of black pepper greet the nose. Overripe banana, red apple, and lime leaf esters play on the palate, while poundcake-like malt, pepper-like spiciness, and herbaceous bitterness play supporting roles. Learn more at CigarCityBrewing.com  Stomp StickersStomp is a proud member of the brewers association that produces a wide variety of printed brewery products such as beer labels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code BEEREDGE15 for 15% off your first order. For more Drink Beer, Think Beer or to check out Beer Edge follow us on Twitter @thebeeredge and visit All About Beer. Host: John Holl Guest: Andrew Witchey Sponsors: Cigar City Brewing, Stomp Stickers, The Craft Brewery Cookbook, ProBrewer, All About Beer and The Beer Edge Tags: Beer, Pittsburgh, Lager, Sours, Business, Taprooms, IPA, Hops, Tradition

Arvon Brewing Jurassic Haze is a New England IPA by style. A juicy New England style IPA, golden in color with a hazy shine. Overripe mango, tropical fruit, and citrus are balanced with mellow bitterness, true to the beloved NEIPA style. Generously hopped with Vic Secret, Citra, and El Dorado, and perfectly complemented by a pillowy mouth feel. This craft beer is 7.3% ABV. In this craft beer review, we will take a look at the color, smell, and taste.

This lesson is 913 words, a 3 min 39 sec reading time. It is the fourth lesson of Lunch 2.0. 📍 Introduction: Leftovers present the ultimate opportunity for an efficient and tasty lunch. Much of the work is already complete, meaning all you must do is spruce things up. With a little know-how on reheating and a couple of go-to dishes, you can create endless possibilities with what you have on hand. There’s an old saying, “every food has a purpose and a re-purpose.” Working with leftovers is one of the ultimate ways to lean into this philosophy. Both challenging and rewarding, sprucing up leftovers will stretch your prowess as a scrappy home chef. Go ahead, and get creative! 🧂 Ingredients: Leftovers Additions ✅ Instructions: Select leftovers to spruce upReheat (optional) Add base/toppings/sauce/otherEnjoy! 📝 Notes Tips & Tricks:StorageMost leftovers will be fine in the fridge for ~5-7 days. Some items degrade over time (e.g., seafood, anything crispy, fried, or fluffy)Some items improve (e.g., stews, braised meat, chili, curries, sauces, vinaigrettes, soups, chicken thighs, moist cakes) If an item makes for great leftovers, cook extra (e.g., roasted vegetables, rice/grains, roasted chicken) Regularly check your fridge to (1) discard expired items (2) make a plan with ingredients close to expiration (3) identify candidates for freezing (e.g., things you don’t want to use up just yet). Restaurant takeout makes for great leftovers. Order extra portions for later to amortize the delivery & service fees. Restaurant Takeout: Restaurants have an advantage with heavily stocked pantries & skilled labor. They are uniquely able to tackle more challenging tasks (e.g., dishes that require many unique ingredients or multiple steps over long periods of times). Examples of high-leverage takeout items: housemade salad dressing, dips, sauces, soups, grains, slow-cooked or braised meats, meatballs, dumplings, curry, pasta sauce, bread (e.g., pita, garlic), desserts (e.g., cake). Many takeout items are worth ordering specifically to freeze. (Freezer Stocking Reference Guide) Leftover sauce can be frozen for later or used as a marinade (e.g., tikka masala, teriyaki, pesto). When ordering, ask yourself what you’re in the mood for tonight, but also what can be helpful or enticing tomorrow. Reheating: Microwaves can alter food texture (e.g., making it rubbery, chewy). Oven and stove typically maintain texture, although they take longer. When reheating in a microwave, stir and rotate every ~30-60 seconds. For items that seem dry (e.g., meat, pasta, rice, veggies), add some moisture (e.g., water, broth, oil, butter, sauce). To avoid soggy leftovers, try toasting or broiling in the oven.Food safety tip: when in doubt, reheat items to 165°F.Sprucing: FIFO (First In First Out): Whenever possible, use up items with the earliest expiration dates. Consider your second time eating a dish to be a redemption round for less successful dishes. Adjust spices and seasoning, or add textural elements to get it right. Overripe fruit makes for great smoothies. Or freeze for later use in jam, baked goods (e.g., banana bread), or oatmeal. Cooked veggies (e.g., boiled, roasted) make an excellent base for puréed soup. Popular additions to leftovers: cheese, toasted nuts, grains, herbs, condiments (e.g., soy sauce, hot sauce, mayo), pickled red onions, slaw, chips. (Salad Toppings Reference Guide)📓 Reheating Leftovers Reference GuidePizza: Crisp in oven or toaster oven at 350°F for ~10 min.Steak: Warm in 275° oven for 20-30 minutes to an internal temp of 110, then sear in a hot skillet to re-crisp the exterior. Or sauté. Do not overheat, or it will get tough & dry.Roasted chicken: Wrap in foil and reheat at 325 until warmed through, or chop up and reheat in a saute pan with a little bit of olive oil, water, or stock.Salmon: Warm in the oven at 200 for 20 min.Roasted vegetables: Microwave (check every 30-60 seconds) or sauté for ~5 min.Rice: Microwave (covered) with a little added water for ~1-2 min.Soup: Bring to a simmer in a small pot. Or, microwave with a small saucer/plate underneath for easier handling.  Sandwich: Separate components, heat separately, & reassemble. Or make a panini & heat in a pan. 📓 Sprucing Up Leftovers Reference GuideGrain Bowl: Use leftover grains (e.g., rice, quinoa) as a base to top with chopped/heated leftovers. Add missing flavor & texture elements (e.g., sliced avocado, boiled egg). Fried Rice: Use up leftover rice (1+ days ideal so rice is drier). Scramble an egg, chop & set aside. Sauté diced onion (scallion, garlic, ginger), then leftover diced up vegetables/protein, then rice. Add sauce (soy sauce, sesame oil, sriracha) & egg at the last minute. Salad: Use up leftover dressing on fresh greens. Chop & add leftover grains, veggies, greens, or diced up proteins (Salad Toppings Reference Guide).Sandwich: Toast bread in a pan or toaster oven. Add condiments, leftovers. Choose additions/toppings that round out flavor & texture elements.Hash: Cube and sauté leftover potatoes (and/or other veggies and meat) with diced onion until golden and crispy. Top with herbs, ketchup, a fried egg, or grated cheese. Omelet/Frittata: Chop & heat up leftovers. Set aside. Make an omelet or frittata egg base. Add leftovers & desired additions (e.g., cheese, veggies).Pasta dish: Chop & heat up leftovers (e.g., sauté roasted vegetables). Add to cooked pasta. Add sauce (optional).  Baked Potato: Bake a potato & add toppings.  Nosh Plate: Add sides (e.g., cheese, olives, slaw, pickles, other leftovers, bread, veggies). 🎓 Further StudySalad Toppings Reference Guide [Life School]Sandwich Reference Guide [Life School]Freezer Stocking Reference Guide [Life School]10 Creative Ways to Use Leftovers———📚 Want more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

The podcast has been sort of light on heavy jams lately, so if you're in the mood for a massive blast of punk rock EPISODE #86 of Random Old Records is here to pin your ears back, singe your nose hairs, and knock your jaw out of alignment!This time around, you will hear 27 monster jams from yesterday and today by the likes of The 1865, Tower 7, U-Nix, Gumming, The Stranglers, Autoclave, Cold Feet, Nervosas, Negative Scanner, Sweet Knives, and so many more. If you're into overdriven guitars, feedback, screaming, rage, odd-timed riffs, and dizzying drum rolls, this is the episode for you!Don't forget to SUBSCRIBE to Random Old Records via Apple Podcasts, Google Play, or RSS. If you like the show, please rate it and write a review! You can also go the traditional route and stream or download the new episode below. Come back next month (or so) for another episode of Random Old Records. As always, thanks for listening!Random Old Records Podcast #86Released 08/31/20DOWNLOAD HERE (Right-Click, "Save As")1. The Stranglers - "No More Heroes"(No More Heroes, A and M 1977)2. Autoclave - "Hot Spurr"(Autoclave, Dischord 1992)3. Coriky - "Jack Says"(Coriky, Dischord 2020)4. Omni - "Moat"(Networker, Sub Pop 2019)5. Stitched-Back Foot Airman - "Tears In The Gutter"(C87, Cherry Red 2018)--The ancient geeks!6. The 1865 - "Beholden"(Don't Tread On We, Mass Appeal 2019)7. Gumming - "Dew Claw"(Overripe, Vinyl Conflict 2020)8. Radiation Risks - "Acid Fantasy #2"(Goodbye Money 7", Lumpy 2017)9. U-Nix - "Late Bloomer"(Nuke Portland, Feel It 2018)10. Tower 7 - "Theory Of Disease"(Entrance To A Living Organism, D4MT Labs 2020)11. Exotica - "Mundo Sin Fin"(Musique Exotique #03 7", La Vida Es Un Mus 2018)12. Liquid Assets - "The Cage"(SNC Lava Lamp 7", Schizophrenic 2019)13. Dry Socket - "Muzzle"(Shiver, Get Stoked 2020)14. Cold Feet - "In Decline"(Punk Entity, Feel It 2020)--Killer bees!15. Woodboot - "Trash Dump"(Crime Time, Erste Theke Tontrager 2015)16. Youth Youth Youth - "Made In England"(T.O. Hardcore 83, NRK 1983)17. The Stops - "Repulsive"(Nameless Faces, Dirt Cult 2015)18. Judy And The Jerks - "Green Goblin"(Friendships Formed In The Pit, Neck Chop 2019)19. Andy Human and the Reptoids - "Yes I No"(Andy Human and the Reptoids, S-S 2015)20. Negative Scanner - "Ambitious People"(Ambitious People 7", Trouble In Mind 2014)21. Nervosas - "Permanently Isolated"(Nervosas, Dirtnap 2015)22. Codeine - "Skeletons (SOS Demo)"Frigid Stars LP, Numero 2012)--Deathsport!23. Rakta - "Intencao"(III, Iron Lung 2016)24. Whirlywirld - "Moto"(Complete Studio Works 1978-80, Hozac 2020) 25. ISS - "Chrome Song"(Alles 3rd Gut, Sorry State 2019)26. Melenas - "No Puedo Pensar"(Dias Raros, Trouble In Mind 2020)27. Sweet Knives - "End Of The World"(Sweet Knives, Big Neck 2017)

For a little change of pace, Popular Cheeses is today’s topic as I’m sure I’ve worn you all out with all of those raw milk podcasts. The recipe today is a fun, quick and easy method of making your own fresh cheese, or as the Mexican cheese lovers call it, queso fresco. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Popular Cheeses Queso Fresco Homestead Life Updates Just a few quick notes here. The most important news first. Animals Updates We have a new calf. Cloud gave birth to Luna on the 23rd of November. She was a healthy and vigorous 70-pound heifer. Mom and calf are doing really well. The other cows are drying up for their winter respite from producing milk. Scott finished all of the blocks of the interior walls in the creamery. He is off to other tasks for the past few days. Fixing fences and preparing the pastures for winter grazing and hay-feeding as we move into the winter season on the homestead. The sheep and goats are doing well, though we are missing two goat girls. All of the goats were escaping, as goats do on a regular basis. Scott fixed the place in the fence where they were escaping but we are still missing two. Scott also moved the goats from one pasture to another so perhaps the stragglers simply haven’t figured out where everyone is at the moment. There are gates open at various places so they can get inside a pasture and closer to the main group. No sign of them for a couple of days. We will keep our eyes open and do some serious searching if needed. The Homeless Shelter I had the pleasure of making a meal for the women staying at the homeless shelter sponsored by our church. We always have an abundance of food and this is a great way to help those who are less fortunate. Homelessness is running rampant in the US. I could just complain about how bad it is and look for the government to step in and do something. However, I wanted to make a real difference. Most of these ladies are either mentally ill and incapable of caring for themselves or have issues with drugs and/or alcohol. It’s a difficult situation and one without an easy solution. I do what I can to ease their troubles with a good hot meal on a cold night. I’ll be providing these meals 2 to 4 times per month throughout this winter. Cooking for 30 is a challenge but I’m up to it. Last night, along with the meat loaf, green beans and chocolate cake, they got to try my very excellent mac and cheese. It was as big hit. The popular cheeses in that recipe are gruyere and cheddar which I will be touching on in today’s podcast.   Popular Cheeses Let’s talk about some of the popular cheeses; how to recognize them and what to do with them. As I have talked about previously, cheese results from an interaction between milk and bacteria or an enzyme called rennet. For more information on basic cheesemaking please see my previous podcast, “The Basics of Cheesemaking.” In a nutshell, the milk proteins (casein) coagulate, forming the solid curds, which then are separated and drained from the liquid whey. Additional processing, both before and after coagulation and whey separation, include: adding special cultures and bacteria, yeast or mold; salting; pressing; aging; and curing. Various combination of these processes create the variety of cheeses available today. There are several subgroups that I will talk about today. Based on processing techniques, cheeses fall into a few select areas. There are hard cheeses, semi-hard cheeses, semi-soft cheeses, and soft cheeses which come in both fresh and ripened varieties. I’m going to give a very brief overview and description of a few popular cheeses and how each might be used in your home. Brief overviews and a select few is all I will have time for today. If you’d like more information, please comment below the podcast and I will answer your questions to the best of my ability. Hard cheeses Hard cheeses have been aged to reduce moisture content to about 30%. Hard cheeses often are used for grating. Maximum flavor comes from freshly grated cheese. Some of the most popular cheese in the category of “hard” follow. Asiago: asiago is an Italian cow’s milk cheese with a tangy, nutty flavor and a texture that varies depending on the age of the cheese. Asiago is white to pale yellow and melts easily. Wendy’s fast food restaurant makes an asiago chicken sandwich. This asiago is sliced, not grated but certainly melts well. Yum, yum. Parmigiano-Reggiano (Parmesan): True Parmigiano-Reggiano is a cow’s milk cheese from an area in Italy near Parma. The name is protected and can only be used when strict production guidelines are followed. The least of which is it must be produced in a specific area near Parma, Italy. It has a sharp, spicy taste and a very hard, dry texture. Parmigiano-Reggiano is always used grated or shaved. The knock-off produced in the United States and elsewhere is called Parmesan and does not match the flavor of the original. Parmigiano-Reggiano is used in gratins and pastas and as a topping for salads and other dishes. Pecorino-Romano: Made in central and southern Italy from sheep’s milk, Pecorino-Romano has a robust and piquant flavor and is noticeably salty. It can be served as a table cheese or grated for cooking. Again, the name is protected. In the US we know this popular cheese as Romano. Semi-Hard cheeses Semi-hard cheeses have a little more moisture content than hard cheese. They range from 30% to 40% moisture, giving them a firm, solid texture. Their flavors can range from mild to quite sharp, depending on age. Cheddar: With origins in Great Britain, cheddar is now the most popular cheese in the world. This cow’s milk cheese ranges from mild to sharp in flavor and has a dense texture. Orange cheddars owe their color to a vegetable die made from annatto seeds. Uncolored cheddars are pale yellow. Colby is a popular mild American cheddar cheese. Use cheddar in grilling and cooking, as well as on sandwiches and snack trays. Emmental: Emmental is the original cow’s milk Swiss cheese with very large holes caused by gases that form during ripening. It has a mild, nutty taste and comes in 200-pound wheels. Emmental is the classic choice for fondue, but it also is used in sandwiches and snacks and dessert trays. Swiss cheese is the Americanized Emmental cheese. Jarlsburg: Although jarlsburg is a cow’s milk cheese from Norway, it’s taste, fat content, and appearance are similar to the Swiss Emmental. Jarlsburg is used on cheese boards, in sandwiches and cooking. Gruyere: Another Swiss cow’s milk cheese, Gruyere, has a mild, nutty taste, moist texture, and small holes. Because Gruyere melts easily, it is suitable for cooking. It also can be served as an appetizer and as a desert cheese. I use it in fondue. Monterey Jack: Monterey Jack is a rich cow’s milk cheese from California. It ranges from mild and pale to a sharp and pungent yellow cheese. Monterey Jack sometimes contains peppers or herbs for flavor. It melts well, making it an appropriate choice for cooking. Provolone: Provolone is a cow’s milk cheese from southern Italy. It has pale yellow color and flavor that ranges from mild to sharp, depending on age. Provolone also comes smoked and in a variety of shapes, including cones, rounds, and cylinders. Use provolone in cooking, as well is in sandwiches or as an appetizer. Semi-soft cheeses Semi-soft cheeses have a moisture content of 40% to 50%. Their texture is smooth and sliceable but not spreadable. Semi-soft cheeses can be classified into two groups: the smooth, buttery cheeses and the veined cheeses which owe their distinctive appearance and taste to the veins of blue or blue-green mold running through them. Smooth, Buttery Cheese Fontina: Fontina is a nutty, rich cow’s milk cheese from Italy. It has a slightly elastic touch and a few small holes. Use fontina on dessert trays and in cooking. Gouda: Gouda is a Dutch cow’s milk cheese with a pale-yellow color and a mellow, buttery flavor. Mature Gouda has a firmer texture and a more pronounced flavor. Gouda often is packaged in red or yellow wax-covered wheels. Use gouda in cooking and serve it as an appetizer, with fruit, and on dessert trays. Havarti: Havarti is a cow’s milk cheese from Denmark. This pale creamy cheese is filled with many small irregular holes. These are mechanical holes related to light pressing as opposed to the Swiss cheese holes resulting from ripening cultures that produce gasses that form the holes. It has a mild, buttery taste and sometimes is flavored with caraway seeds. Havarti makes a fine addition to a snack tray or sandwich. Veined Cheeses Gorgonzola: Gorgonzola is a blue veined cow’s milk cheese from Italy. It has a distinct aroma and a tangy, pungent flavor that is sharper in mature cheeses. Its texture is smoother than that of other blue-veined cheeses, such as Roquefort or Stilton. Gorgonzola is used in sauces, on cheese trays, with fruit, and in mixed salads. Roquefort: Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognized geographical indication. As with Emmental, Camembert de Normandie and many others, it has a protected designation of origin. Made from sheep’s milk, Roquefort is a crumbly blue-veined cheese with a pungent taste and strong aroma. Use Roquefort in mixed salads, Roquefort dressing, cooking, and as an appetizer or dessert cheese. Stilton: Stilton is an English cow’s milk blue-veined cheese. It has a crumbly texture, edible rind, and pungent tang. Traditional compliments to Stilton are fruit, walnuts, and port. Fresh soft cheeses Fresh soft cheeses are unripened cheeses with mild flavors and a moisture content of 40% to 80%. The high moisture content gives these cheeses a soft texture and short shelf life. Cottage Cheese: Cottage cheese gets its name from the fact that it was originally a home or cottage-made cheese. Commercial cottage cheese is made from skim, low fat, reduced fat, or whole cow’s milk and has a bland taste. It comes packed in tubs in small, medium, and large curd forms swimming in cream. Cottage cheese can be used in cooking and as an accompaniment to fruit or raw vegetables and salad. Queso Fresco: queso fresco is literally Spanish for fresh cheese. It is a Mexican cheese, traditionally made from raw cow milk or combination of cow and goat milk. Queso fresco is a soft, moist, curd style fresh cheese that’s bright, creamy, and pleasantly milky. In traditional Mexican cuisine, queso fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It’s a perfect stuffing cheese because of its soft yet compact consistency. Today’s recipe is how to make this treat quickly and easily. Feta: Feta is a great cheese traditionally made from sheep’s milk or a combination of sheep and goats’ milk. After the curd forms, it is salted, sliced, and packed in salt brine. Feta is a crumbly, white cheese with a salty tang that grows stronger with age. It is used in cooked dishes and salads and as an accompaniment to olives and bread. Chevre: Chevre frais, French version of fresh cheese. It is fresh goat cheese. Chevre is soft and spreadable with a mild but characteristic goat cheese tang. Many times, you will find herb and spice flavored versions. Use chevre in cooking, as a spread with crackers and raw vegetables, or on sandwiches. Marscapone: Marscapone is an Italian cow’s milk cream cheese with a rich, creamy taste and the silky, smooth texture. Use marscapone in desserts such as tiramisu, in sauces, and as a spread. Marscapone can also be served plain, with a sprinkle of cocoa or liqueur. Neufchatel: Neufchatel is a cow’s milk cheese, similar to cream cheese, from the Neufchatel region of Normandy. Neufchatel has a soft, creamy texture, and slightly tart flavor that builds as the cheese ripens. Use it the same way as cream cheese. My recipe, Skillet Chicken with Neufchatel Spinach Artichoke Sauce, can be found here. Mozzarella: Mozzarella is the firmest of the fresh soft cheeses. Traditionally mozzarella is a small oval cheese made with water-buffalo’s milk, although cow’s milk is now a common substitute. Fresh mozzarella is white and quite mild. It melts well in cooked dishes and often is served in salads with fresh tomatoes and olive oil and as a cold appetizer. Commercial mozzarella has a much firmer texture and a blander flavor. That version is often used shredded in cooked dishes and on pizza. Ricotta: All of the other cheeses before this one have been made from the curd part of the “curds and whey”. Ricotta is an Italian cheese made from the whey part of the “curds and whey” left after making use of the curds for other cheeses, such as mozzarella and provolone. Its uses are similar to those of cottage cheese, but its flavor is slightly sweeter. Ricotta has a smooth, slightly grainy texture. Use ricotta in baked goods and in pasta dishes such as lasagna. Italians also serve ricotta as a dessert cheese, sprinkled with sugar or salt, and as a filling for pastry. Ripened soft cheeses Ripened soft cheeses have rich flavors and a buttery smoothness. They are characterized by thin rinds and soft, creamy centers. Brie: brie is a French cow’s milk cheese with a white crusty rind and a buttery texture that oozes at room temperature when the cheese is fully ripe. Brie has little flavor before it is ripe and will stop ripening once cut. Overripe brie develops a strong ammonia odor. Serve brie when its center begins to bulge slightly. Include brie on appetizer and dessert trays, in sauces, and in pastry. Brie should be served at room temperature. Camembert: Similar to brie, Camembert is a cow’s milk cheese that originated in the French village of Camembert. It has a slight tang and the pasteurized version is generally milder than brie. Its shape is round as is brie, but with a smaller diameter. Its uses mirror those of brie. St. Andre: St. Andre is a French triple-cream cheese with a white downy rind and a slightly sweet, buttery taste. It is most often served as a dessert cheese. Queso Fresco Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas.  Many Latin foods use this ingredient and it is so easy.   What You Need ½-gallon fresh whole, low-fat or skim milk 1 tablespoon coarse salt 3 Tbsp white vinegar What To Do Assemble a cheese cloth lined colander. Heat the milk and salt stirring constantly to prevent sticking. Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar. Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation. Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours. Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs. Notes: This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey. Final Thoughts That’s a wrap for today’s podcast. I hope your holiday season is going well and you find it in your heart to help those less fortunate than you in whatever way you can. We are blessed with food that others need and, though time is often short, I’m making it happen and getting it to them. There is a lot more information on types of cheeses available for download in pdf form on our website. Link in the show notes. And give that queso fresco recipe a try. Less that a half hour and you can have your very own homemade cheese. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.   References The Basics of Cheesemaking Taste of Cheese Free Downloads Skillet Chicken with Neufchatel Spinach Artichoke Sauce Recipe Link Queso Fresco To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

In this episode of the Spirits Blind Tasting podcast I'm doing a blind tasting of Antiquary Blended Scotch Whisky & Strathclyde 27 year old Single Grain Whisky Rare Auld Duncan Taylor. If you'd like to support this podcast and get access to the behind the scenes video recordings from this episode, please join me on Patreon: https://www.patreon.com/spiritspeopleFeel free to follow along with a dram of any of these or any other spirit you enjoy as I try to uncover the aromas and flavors of these 2 spirits. My tasting notes from this episode can be found below:Spirit A - Antiquary Blended Scotch Whisky (46% ABV)AppearanceClarity: ClearIntensity: DeeColor: GoldSuggested texture: MediumNoseCondition: CleanIntensity: MediumAroma characteristics: Overripe sweet apples, grapes, vanilla, cinnamon, baked sugar crystals, fragrant, hints of toasted oakOther notes: Has an initial profile of a warm apple pie, and a vague hint of perfume at the back of that sweetness. The nose is quite dense and heavy. The sweet apple note turns a little bit sour after a while. Bourbon or brandy cask?ABV: ~46%PalateSweetness: DryTexture: Silky, warming, medium viscosityIntensity: MediumFlavor characteristics: Overripe sweet apples, grapes, fragrant, oak, hints of black tea, cereal/malt.Other notes: Palate carry the aromas nicely, good balance of the different characteristics, the cereal note could mean a younger spirit (10 years) although the balance of the body could also suggest a bit longer maturation (15+ perhaps).Finish: Medium with some complexity (apples and cereal/malt)ABV: ~50%ConclusionQuality level: OutstandingBlind guess: Single malt, first fill bourbon cask, 10 years oldSpirit B - Strathclyde 27 year old Single Grain Whisky Rare Auld Duncan Taylor (53.5%) (Fully matured in Sherry Cask)AppearanceClarity: ClearIntensity: Light > mediumColor: AmberSuggested texture: Medium > highNoseCondition: Clean Intensity: MediumAroma characteristics: Dates, baked apples, vanilla, ground cinnamon, brown sugar, molasses, marcipan, undefined smoke elementOther notes: A little bit more subdued on the characteristics than spirit A, but way more dense and dark on the overall profile. Wine or port cask?ABV: ~50%PalateSweetness: DryTexture: Silky, mouth filling, medium > high viscosityIntensity: PronouncedFlavor characteristics: Dates, raisins, brown sugar, molasses, roasted nuts, dried orange peelOther notes: Does not taste like a whisky, but it still smells like a single malt profile. Has more of a brandy profile, so could have some heavy cask influence like full maturation in a brandy cask. Could also be rum as I kept getting hints of molasses throughout, but feels more like a brandy profile on the palate.Finish: Medium to long and very complex (dates, orange peel, roasted nuts)ABV: ~50%ConclusionQuality level: OutstandingBlind guess: Single malt, full maturation in brandy cask, 10+ years.If you have any questions or comments, please feel free to reach out to me at any time on Instagram @spiritspeople

Replay of The Wisconsin Vegetable Gardener Radio Show from 7-6-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ In segment 4 Joey and Holly answer garden questions 1. Alan asks What are some ideas for getting rid of mugwort (artemisia spp.) without resorting to inorganic means? A:Use organic weed killer as soon as it comes up like Bio safe. Same for weeding it out. Its best to eradicate it asap 2. Q Dear Wisconsin Vegetable Gardener, : I saw one of your YouTube videos about saving onion/shallot seeds and I have a question about shallot seeds. I have a small bed where last year I planted about 20 shallot bulbs. This spring the shallots are doing great and i've left two plants go to seed. The flowers have formed this globe-like flower but if I open one of the flowers I don't see any black seeds. In each of the tiny flowers I see several tiny seeds. Also, some of those tiny flowers have opened up. Those tiny, tiny seeds inside the flower, are those that I need to save? Should I wait a little longer before checking for the black seeds? Evan from New york A: yes the flowers will have seeds in them. You will need to wait till the plant dies the seeds need that time to develop that is where the black seed will be. The flower opening up is normal for the plant to grow the seed. 3 Q: Hi there I have a question about the slime mold (had to google it to name it) It grew in yellow hard foam piles on the sides of my raised bed I left it alone & looks like it died but it continues to be so rainy that it popped up elsewhere. Now I have mold on the stalks of radishes & beets beneath the greens. Is that affecting the veggies & do I have to pull & toss them? Very intimidating in spite of Prof Google saying it’s harmless. Thanks in advance! -Teresa in Saint Francis A: Thank you for the question Correct it is not harmful to humans. Some cultures eat slime mold as well. As for it being on the stalks of your plants it is not hurting them at all. If it was to grow on the leaves then if can kill the plant. when on the ground it will appear and the disappear with in a few days. Also you can remove any much and weeds from around the plant to get to bare soil and to let more air and light get to it and dry it up. At the time of harvest just clean the edible parts with white vinegar and that will kill any spores that remain. If you want to kill it, Spray it well with 1 tablespoon of baking soda mixed with 1 gallon of water 4: Q No matter how hard I try Holly my peaches float in the jar. I pack tightly any suggestions? A: Thank you for the question, Floating is normal no matter how tight you are able to pack items in a jar there will be some floating that happen. some reasons it happens are, Overripe fruit - the acid and pectin content is lower. Air can remain in the tissues of the fruit after processing. 5. How to keep pollinators in your garden Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

Replay of The Wisconsin Vegetable Gardener Radio Show from 7-6-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly talk about Life Under the soil There are more soil microorganisms in a teaspoon of healthy soil than there are people on the earth! Millions of species and billions of organisms Soil Horizons (layers): Soil is made up of distinct horizontal layers; these layers are called horizons. They range from rich, organic upper layers (humus and topsoil) to underlying rocky layers ( subsoil, regolith and bedrock). Soil Lives Healthy soil is a living, dynamic substance! Soil is sand, silt, clay, air, water, minerals and organic matter crawling with earthworms, moles, grubs, centipedes, millipedes, snails, slugs, beetles, ants, fungi, insect larvae, bacteria, mushrooms and many other organisms. An average soil sample is 45% minerals, 25% water, 25% air and 5% organic matter. The soil’s texture comes from the different sizes of the rock and mineral particles. Sandy soils have larger particles. Silt is fine particles, and in clay soils, the particles are too fine to be distinguished with an ordinary microscope. Of all the countless millions of organisms that live in an acre of soil, earthworms are perhaps the most significant group of larger organisms. Earthworms can range in number from a few hundred to more than a million per acre. They digest organic matter, recycle nutrients and can make the surface soil richer. Soil life is a collective term for all the organisms living within the soil. In a balanced soil, plants grow in an active and vibrant environment. Without the activities of soil organisms, dead matter would accumulate and litter the soil surface, and there would be no food for plants . Building healthy soil Reduce Inversion Tillage and Soil Traffic. Excessive tillage is harmful to soil health in a number of ways. … Increase Organic Matter Inputs. ... Use Cover Crops. ... Reduce Pesticide Use and Provide Habitat for Beneficial Organisms. .. Beneficial insects that contribute to biological control or pest organisms can be harmed by the application of broad-spectrum insecticides.. Rotate Crops. … or add more compost Manage Nutrients. In segment 2 Joey and Holly talk about how you can store food without canning Think about what you are storing and how its sold in a store - freezer section? Root crops store well in fridge, cool storage - leave dirt on them - mimic root cellar Blanch and freeze many crops If making stock/ soup-puree to freeze, think about how to store efficiently - freeze in blocks to stack, freeze flat, etc Nestle potatoes in shredded paper in cardboard boxes with air holes Consider vacuum sealing In segment 3 Joey and Holly talk with their guest kevin espiritu kevin espiritu is the founder of Epic Gardening https://www.epicgardening.com/. He founded it in 2013 to help the average person learn how to garden, grow your own food, troubleshoot common garden problems, grow in an urban setting and more. He does this through social media, youtube, podcasts, and his website. We all get into gardening somehow - you started in a very urban setting - how did you get into gardening and what was your very first set up like? What is the biggest challenge people face with urban gardening? What are some good methods for getting rid of crab grass? We have a dwarf lime tree we are reviving from an attack of scale - what is scale and what are some good ways to combat it? What are you best ways to get rid of aphids? How can we find our more about you? In segment 4 Joey and Holly answer garden questions 1. Alan asks What are some ideas for getting rid of mugwort (artemisia spp.) without resorting to inorganic means? A:Use organic weed killer as soon as it comes up like Bio safe. Same for weeding it out. Its best to eradicate it asap 2. Q Dear Wisconsin Vegetable Gardener, : I saw one of your YouTube videos about saving onion/shallot seeds and I have a question about shallot seeds. I have a small bed where last year I planted about 20 shallot bulbs. This spring the shallots are doing great and i've left two plants go to seed. The flowers have formed this globe-like flower but if I open one of the flowers I don't see any black seeds. In each of the tiny flowers I see several tiny seeds. Also, some of those tiny flowers have opened up. Those tiny, tiny seeds inside the flower, are those that I need to save? Should I wait a little longer before checking for the black seeds? Evan from New york A: yes the flowers will have seeds in them. You will need to wait till the plant dies the seeds need that time to develop that is where the black seed will be. The flower opening up is normal for the plant to grow the seed. 3 Q: Hi there I have a question about the slime mold (had to google it to name it) It grew in yellow hard foam piles on the sides of my raised bed I left it alone & looks like it died but it continues to be so rainy that it popped up elsewhere. Now I have mold on the stalks of radishes & beets beneath the greens. Is that affecting the veggies & do I have to pull & toss them? Very intimidating in spite of Prof Google saying it’s harmless. Thanks in advance! -Teresa M. in Saint Francis A: Thank you for the question Correct it is not harmful to humans. Some cultures eat slime mold as well. As for it being on the stalks of your plants it is not hurting them at all. If it was to grow on the leaves then if can kill the plant. when on the ground it will appear and the disappear with in a few days. Also you can remove any much and weeds from around the plant to get to bare soil and to let more air and light get to it and dry it up. At the time of harvest just clean the edible parts with white vinegar and that will kill any spores that remain. If you want to kill it, Spray it well with 1 tablespoon of baking soda mixed with 1 gallon of water 4: Q No matter how hard I try Holly my peaches float in the jar. I pack tightly any suggestions? A: Thank you for the question, Floating is normal no matter how tight you are able to pack items in a jar there will be some floating that happen. some reasons it happens are, Overripe fruit - the acid and pectin content is lower. Air can remain in the tissues of the fruit after processing. 5. How to keep pollinators in your garden Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

Steve's guest Alan Nasser talks about his book Overripe Economy: American Capitalism and the Crisis of Democracy. He predicts a new economic crisis brought about by the disappearance of productive capital and the rise of the financialized economy.

Alan Nasser joins Steve to discuss his new book Overripe Economy: American Capitalism and the Crisis of Democracy.  Alan is Professor Emeritus of Political Economy & Philosophy at The Evergreen State College. His prediction of a new economic crisis is substantiated by a thorough exploration of the history of capital development as it passed from its most productive stage, the “Golden Age” from 1949 to 1973, into this new financialized economy, where massive profits are no longer invested in growth, but are used for stock buybacks and price manipulation. He speaks of “disaccumulation” and maintains that capital’s only job is to increase itself. Nasser insists we must look to the government for investments that support the public purpose.   AlanNasser.org

It's been a busy week in Oiler-land with the firing of Peter Chiarelli being announced late Tuesday night and the boys had plenty to discuss as they tried to figure out what comes next. Since last week's episode came out, the Oilers made a significant change to their front office with the firing of Peter Chiarelli and the question became whether or not the boys would have calmed down in the days that followed. The answer? No. Not they did not calm down. In fact, all three of the fellas were likely just as fired up as they were on the day the news broke, and it was the remaining management that few their ire. Now that Peter Chiarelli is gone does that mean that the problems have been solved? Is there more to the Oilers' current woes than the work of one man? To say that the guys have questions about what happens next despite the firing of the GM would be an understatement, and those questions translated into a Real Life Podcast episode that you won't want to miss. Hosted on Acast. See acast.com/privacy for more information.

It's been a busy week in Oiler-land with the firing of Peter Chiarelli being announced late Tuesday night and the boys had plenty to discuss as they tried to figure out what comes next. Since last week's episode came out, the Oilers made a significant change to their front office with the firing of Peter Chiarelli and the question became whether or not the boys would have calmed down in the days that followed. The answer? No. Not they did not calm down. In fact, all three of the fellas were likely just as fired up as they were on the day the news broke, and it was the remaining management that few their ire. Now that Peter Chiarelli is gone does that mean that the problems have been solved? Is there more to the Oilers' current woes than the work of one man? To say that the guys have questions about what happens next despite the firing of the GM would be an understatement, and those questions translated into a Real Life Podcast episode that you won't want to miss.

Jack & Matt 'Rise' up over hangover woes, the rotten Banana Boat, and when teams need to realize their peak isn't good enough.

Juliette falls into a rotten mood, sneaks in a flask, gets her oompah on, appreciates a fat feast, hates the human voice, misses a tot shot, shares a classy lesson, is asked a favor, gets situated with Satan, channels Mr. Rogers, plays an evil emperor, and lands like a bum… All while drinking Redemption 9-year barrel proof bourbon.

You can improve your food experience by adopting some restaurant practices in your own kitchen.Some of the best restaurants provide an incredible and personalized food experience.You can adopt some successful restaurant practices in your own kitchen to enrich your food experience at home.Great restaurants use locally sourced foods. The food may be a bit more expensive, but it supports local agriculture and has local flavor. Farm-to-table food is better for your health.Preparing food at the right moment of ripeness will enhance the flavor in your meal. Fresh tomatoes are great on salads. Overripe tomatoes create better flavor in a bisque. Professional kitchens try to waste nothing. Find recipes that work for your produce at various stages of ripeness.Freshly prepared food nurtures health more than food made for convenience that's later reheated for serving.Listen in as long-time restaurant professional Robinson Shaw shares her experience in the food industry.

You can improve your food experience by adopting some restaurant practices in your own kitchen.Some of the best restaurants provide an incredible and personalized food experience.You can adopt some successful restaurant practices in your own kitchen to enrich your food experience at home.Great restaurants use locally sourced foods. The food may be a bit more expensive, but it supports local agriculture and has local flavor. Farm-to-table food is better for your health.Preparing food at the right moment of ripeness will enhance the flavor in your meal. Fresh tomatoes are great on salads. Overripe tomatoes create better flavor in a bisque. Professional kitchens try to waste nothing. Find recipes that work for your produce at various stages of ripeness.Freshly prepared food nurtures health more than food made for convenience that's later reheated for serving.Listen in as long-time restaurant professional Robinson Shaw shares her experience in the food industry.

The period in which the painting „Pomona, overripe“ was created can also be seen as a specially fertile time: As a result of his illness with progressive scleroderma Klee was only able to execute 25 works in 1936, and yet the following year was the beginning of a phase of extraordinary creative strength until his death.In the final working years fruits were amongst the most important motifs for his pictures. Klee related these concentrations of content into his own work during these years and understood this as the „fruit“ of a long artistic maturing process. In the painting „Pomona, overripe“, this theme links the sensuous experience to its mythological source.