Podcasts about parmesan

durée : 00:05:33 - Tanguy Pastureau maltraite l'info - par : Tanguy Pastureau - C'est terrifiant de savoir que des individus n'arrivent pas à réfréner leur envie de fromage. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

And so, with some variable amount of fanfare, we are taking a deep breath and plunging into Season Five. Taking a machete to the wilderness of nWoD, we are beginning by carving a path from the last books of Changeling: the Lost's first edition towards the Hedge of the second, tackling various other books and general concepts along the way. At the top of our upcoming slate of episodes on crossovers, generic WoD titles, and assorted inspirations, is this week's dive into Urban Legends: a collection of creatures and antagonists for any game. We're stepping back to the early days—before CtL was even released!—in order to move forward again, examining this and following works through the lens of the Lost. Changelings are half legendary themselves, after all; surely we can find some connections here? The only way to find out is to listen in... Hushed whispers say that you can obtain this book for yourself at https://www.storytellersvault.com/en/product/25984?affiliate_id=3063731. Otherwise, you can obtain conversation and community via the following routes that one must never travel at night... Discord: https://discord.me/ctp Email: podcast@changelingthepodcast.com Facebook: https://www.facebook.com/profile.php?id=100082973960699 Mastodon: https://dice.camp/@ChangelingPod Patreon: https://www.patreon.com/changelingthepodcast YouTube: https://www.youtube.com/@ChangelingThePodcast your hosts Pooka G (any pronoun/they) has appeared as a levitating, glitter-bedecked figure in many amateur photographs, but all but one are hoaxes. Amelia Fetch (she/her) enjoys a steaming bowl of creepypasta topped with sage butter sauce and Parmesan. A world that might have Bigfoot and the Loch Ness Monster is clearly superior to one that definitely does not. —Chris van Allsburg

Manchmal ist das Essen perfekt – und trotzdem ist der Abend es nicht. Ich erzähle euch von einem kleinen Weinlokal in der Kölner Südstadt: einmal so gut, dass mir fast die Tränen kamen. Und beim zweiten Besuch? Gleiches Essen, gleiche Küche – aber Katzentisch, Türrahmen und Trüffelpasta „leider schon aus“. Und plötzlich merkst du: Perfektes Essen entsteht nicht nur in der Pfanne, sondern am Tisch. Genau deshalb kochen wir heute eine Pasta, die Italiener und Franzosen gleichzeitig glücklich machen würde: Spaghettini in sahniger Pilzsauce, mit Rosmarin, Knoblauch, Zitronenfrische – und Grana Padano statt Parmesan, weil wir Würze wollen, ohne das Pilz-Umami zu überfahren.

Segment 1: The Secret to Great Soup     Chef Robert: Let's start with the basics. The best soups begin with a great foundation—and that means building flavor from the bottom up.   Start with what I call the "holy trinity" of soup-making: onions, carrots, and celery. Sauté them in a little olive oil until they're soft and fragrant. That's your soup's base note—like the rhythm section in a jazz band.   Then, build from there! Add garlic, herbs, and spices. Think thyme, rosemary, cumin, or smoked paprika—whatever fits your vibe.   Remember, soup is all about layers of flavor. Take your time. Let things caramelize. The longer you simmer, the deeper the magic gets.   Segment 2: Chef's Recipe Corner – Roasted Tomato Basil Soup Alright, it's time to cook! Today's feature recipe is my Roasted Tomato Basil Soup—easy, delicious, and completely diabetes-friendly. Here's how to do it:   1.    Roast 2 pounds of fresh tomatoes, a head of garlic, and an onion with a drizzle of olive oil—until they're caramelized and slightly browned. 2.    Blend them up with 2 cups of low-sodium vegetable broth. 3.    Add a handful of fresh basil and a splash of balsamic vinegar. 4.    Simmer for 10 minutes—Give it a quick blend and that's it!   Serve it with a sprinkle of Parmesan or a dollop of Greek yogurt instead of cream for that silky finish. Low in carbs, high in flavor, and your taste buds will do a happy dance. Segment 3: Ask Chef Robert Alright, it's time for Ask Chef Robert!   Question: "How can I thicken soup without using cream or flour?"   Great question! You've got a few options:   Puree some of the soup—blend half and stir it back in for a thicker texture. Add pureed beans or lentils—they add body and protein. Or, one of my favorites—cauliflower puree! It's creamy, low-carb, and blends like a dream.   Healthy hacks for a happy pot of soup!   Segment 4: The Spice of Life Let's talk flavor! Herbs and spices don't just make soup taste amazing—they're packed with antioxidants and can help support healthy blood sugar. Try these in your next batch: Turmeric – bright color, anti-inflammatory. Cumin – adds warmth and depth. Fresh herbs like parsley or basil – add them at the end for a burst of freshness.   Remember, herbs and spices are your best friends in the kitchen. No salt overload needed—just natural flavor power! Segment 5: Final Ladle – Happy Diabetic Wisdom Before we close the lid on today's episode, here's a little Happy Diabetic wisdom:   "Good soup isn't just food—it's comfort, connection, and creativity in a bowl."   So as you head into soup season, take a little time to slow down. Chop some veggies. Let the pot simmer. And share a bowl with someone you love.   Because when you cook from the heart, every spoonful tastes better.

Comedian and podcast host Matt Forde joins Spooning With Mark Wogan this week.Matt opens up about his mum leaving the convent after fifteen years as a nun, to what faith and religion mean to him today. He reflects on building a hugely successful podcast empire, the resilience that carried him through his cancer battle and how those experiences reshaped his outlook on life. Plus, Mark attempts to change Matt's mind on mushrooms and of course no conversation with Matt would be complete without him treating us to some of his razor-sharp political impressions.Follow Spooning With Mark Wogan on Instagram and TikTok: @spooningwithmarkwoganComing Up:00:20- Intro1.42- Spaghetti Bolognese03:04- Religion05:50- Politics10:00- Comedy in politics10:50- Gigging11:15- Impersonations13:30- talkSPORT17:10- Cancer battle27:00- Pizza Of The Week28:50- The British Scandal32:00- Spoon one35:46- The Defying Calamity Tour40:22- Spoon twoFood Served:Childhood food: Spaghetti BologneseHomeslice Pizza Of The Week: Salami, Rocket and Parmesan and Margarita Spoon One: Chicken MadrasSpoon Two: Simplicity sausage sandwiches and brown sauceFor more details on Matt's tour and podcasts visit: www.mattforde.com Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsSocial Media Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Welche TikTok-Trends geistern durch Grönland? Gibt es den freien Willen? Und wenn ja: Wo? Wer ist der berühmteste Hesse? Und welches Lastenrad kann Hazel empfehlen? Weiberfasching ist zwar erst in einer Woche, aber bei Hazel und Thomas gibt's jetzt schon Karneval der guten Gedanken. 00:00:00 Updates zur Tour & Live-Podcast 00:03:12 Thomas zwischen Kartenspielen, Chor & Feiern gehen 00:08:41 Oscar-Nominierungen & Konflikte in Grönland und China 00:12:18 Beliebte Populärwissenschaften & Schwedisch lernen mit Buch von Sexsüchtigen 00:27:17 Thomas' Beziehungs-Takes 00:37:47 Haben wir einen freien Willen? & Tod des Badesalz-Komikers Gerd Knebel 00:49:24 Granatapfel-Chips, Parmesan & Hazel will kein eigenes Restaurant 00:56:00 Lastenfahrrad-Erfahrungen, Work-Life-Balance & sich nicht als Paar verlieren 01:10:25 Duschkopf-Debatte & als Turtle beim Kölner Karneval Zeitstempel können variieren. Barfüßer Ulm https://www.barfuesser-brauhaus.de/standorte/standort-ulm-2/ Säuberung im chinesischen Militär 1 https://taz.de/Saeuberungswelle-in-China/!6148754/ Säuberung im chinesischen Militär 2 https://www.bild.de/politik/china-machthaber-xi-saeubert-die-militaer-elite-taiwan-muss-zittern-69772590fe9fcdf90e7c9a4d Raumfahrt-Erlebniswelt in Darmstadt https://www.faz.net/aktuell/rhein-main/region-und-hessen/freizeitpark-fuer-raumfahrt-fans-esa-plant-besucherzentrum-in-darmstadt-accg-200434769.html Studie aus Japan: Männer mit schwachem Sexualtrieb sterben früher https://www.focus.de/gesundheit/news/neue-daten-aus-japan-maenner-mit-schwachem-sexualtrieb-sterben-laut-studie-frueher_id_182769050.html HTH Wildcard Folge mit Max und Henni Nachtsheim https://hazel-thomas-hoererlebnis.podigee.io/83-max-nachtsheim-und-badesalz-legende-henni-nachtsheim Statement von Henni Nachtsheim und Gerds Familie https://www.merkur.de/deutschland/hessen/gerd-knebel-ist-tot-badesalz-comedian-stirbt-mit-72-jahren-94139582.html#google_vignette Thomas' Video über „Käsekuchen“: „Why every restaurants has the same desserts“ https://youtu.be/VtTLUnH5vps?si=HN5JqhXd3FJ_akF0 Verkaufsstopp von Babboe-Rädern https://www.verbraucherzentrale.de/wissen/vertraege-reklamation/kundenrechte/verkaufsstopp-bei-babboe-zwei-weitere-modelle-sind-betroffen-93023 Hottey https://hottey.de Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? What am I reading?The Fellowship librarians & Dragons by J. Pennerhttps://bookshop.org/a/111301/9781464248603Financial Feminist: Overcome the Patriarchy's Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlaphttps://bookshop.org/a/111301/9780063260269https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Brighter Day by Michael Franti What's for dinner? Lemon Ricotta Pasta w/ SpinachIngredients:1/2 lb pasta 1 cup whole-milk ricotta 8 oz fresh baby spinach, washed 1/3 cup grated Parmesan cheese, plus extra to serve1 unwaxed lemon, zest and juice3 lemon wedges, to serve (optional)1 Tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, grated or pressedsalt and black pepper, to tasteInstructions:In a large pot of boiling salted water, cook pasta according to package directions until al dente. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.Stir until well combined.In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot.Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipePeanut Butter Chickpea Chocolate Chip CookiesIngredients:1 (15-ounce) can garbanzo beans, drained and rinsed2/3 cup creamy peanut butter stirred1/4 cup pure maple syrup1/2 tsp pure vanilla extract1 1/4 tsp baking powder1 pinch sea salt2/3 cup chocolate chipsInstructions:Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.Form round discs out of the dough and place on the prepared baking sheet.Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.Allow cookies to cool at least 10 minutes before eating. Enjoy!Support the show

This easy one-pan ground beef and zucchini skillet is fast and full of flavor. The Italian seasoning, red wine vinegar, and Parmesan make it more delicious than you'd ever expect for such an easy 20-minute dinner. Recipe: Ground Beef and Zucchini from COOKtheSTORY.Here are the links mentioned in this episode: #adGround Beef and ZucchiniBeef and Rice RecipeShrimp and Rice RecipeChicken and Rice RecipeInstant Pot RiceThe All New Chicken CookbookHere's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too.Join my COOKforTWO Community here!Follow me on social media TikTok, Instagram, Facebook, or PinterestNewsletter: CookTheStory.comWebsites: COOKtheSTORY.com and TheCookful.comHave a great day! -Christine xo

In this cozy “Favorite Things” episode, Jenny and Toni launch a brand‑new series celebrating the small, everyday joys that support well‑being. Today's spotlight: soup — the ultimate comfort food, kitchen workhorse, and wellness ally.Jenny shares her beloved Sunday ritual of batch‑cooking soup for the week, while Toni reflects on her late‑bloomer journey from soup skeptic to full‑blown soup evangelist. Together, they explore why soup is such a powerful tool for nourishment, satisfaction, and simplicity.You'll hear about: Volumetrics & caloric density — how soups help with fullness, weight management, and steady energy Nutrient‑dense building blocks like mirepoix, herbs, aromatics, and broths Flavor‑boosting tricks including Parmesan rinds, tomato paste, miso, citrus, and fresh herb pastes Kitchen‑surprise creativity — using what you have, reducing waste, and building confidence in the kitchen Batch cooking benefits that make busy weeks feel calmer and more supported Soup as comfort, care, and even “prescription” when you're under the weather From rotisserie‑chicken shortcuts to pureed veggie blends, from stoops to stews, from restaurant inspiration to freezer‑friendly staples, this episode is packed with practical ideas and joyful encouragement. Whether you're a seasoned soup maker or just dipping your spoon in, you'll walk away inspired to simmer something nourishing.Grab your favorite bowl and settle in — this Favorite Things kickoff is warm, delicious, and full of heart.

Kelly Gibney is back with her first Easy Eats recipe for 2026. The recipe is here! A few shortcuts like store-bought pastry and frozen spinach make this beautiful tart come together quickly on a weeknight. Parmesan, lemon zest and plenty of fresh basil make the filling super fresh and fragrant. Serve with a big green salad and lemony olive oil dressing for a lovely dinner or bring along to shared meals and picnics. It's delicious warm or cold. Don't skip the pine nuts. They add a tasty, toasty flavour and the texture is fantastic.

This is pure comfort food while still being fresh and lively with the addition of fresh, seasonal corn kernels. Serves 2 Ingredients 200g large-holed pasta or pasta shells 2 tablespoons olive oil 1 onion, finely diced 2–3 rashers bacon, chopped 60g butter 3 tablespoons plain flour 250mls milk 100mls vegetable stock 1 tablespoon mustard powder (or 1 big teaspoon wholegrain mustard) 1 bay leaf ½ teaspoon sea salt and pepper 100g grated cheese — mix of aged Cheddar, Parmesan, Gruyère, crumbled blue or whatever you please 1 cup spinach leaves, chopped (optional) 1 cup corn kernels, freshly cut from the cob Breadcrumbs + extra grated Cheddar and Parmesan for the crunchy top Method Preheat the oven to 170°C. Cook the pasta in large pot of well-salted boiling water until al dente. Once cooked, drain and reserve 1 cup of the pasta water. Heat oil in a saucepan and sauté onion until soft. Add bacon and fry for 3–4 minutes. Remove and set aside. Make the cheese sauce in the same pan (I don't bother with washing it) by melting the butter then stirring in the flour, mixing to a paste. Add half the milk, mustard, bay leaf, salt and pepper, and stir while it comes up to heat and thickens. Pour in the remaining milk and the stock and cook for 10 minutes, stirring to a smooth sauce. Whisk in enough pasta water until you have a pouring cream consistency, not a thick béchamel. Stir in cheeses and heat until they melt into the sauce. Stir in spinach and corn kernels. In a medium-sized ovenproof dish, mix together the cooked pasta, onion, bacon and cheese sauce until well combined. Sprinkle over breadcrumbs and extra cheese and bake for 20-25 minutes until the topping is golden and crunchy. LISTEN ABOVE See omnystudio.com/listener for privacy information.

For most of us, the first time we eat cheese, it's usually bright orange in color and wrapped in plastic, and not really cheese. After that, most of us encounter it coming out of a green cylinder that we shake over pasta. Many of us call it Parmesan cheese, but representatives from the Parmesan region in Italy want to change that. Because they feel that's not an accurate representation of Parmigiano-Reggiano. In Europe, the only cheese called Parmesan comes from that specific region. But here in the US, we take liberties with the term. And their worldwide marketing group wants to change that… Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-69928f5e24357').on("click", function() { $("#secondline-psb-subs-modal.modal-69928f5e24357.modal.secondline-modal-69928f5e24357").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

In a world where Staceys mom has got it going on and one hit wonders reign supreme the crew unleashes the ultimate debate about fake bands that never existed but rocked harder than reality itself from Matt Damons legendary Euro Trip performance of Scotty Doesnt Know to Tom Hanks timeless That Thing You Do these fictional musicians changed the game foreverThree men face their greatest challenge yet choosing their favorite pasta as Colton demands the heat with spicy Cajun linguine loaded with fat noodles while Ross drops culinary wisdom bombs about cacio de pepe the Italian street food legend made with Parmesan pepper and the mysterious power of pasta water that binds it all togetherBut nothing could prepare them for what came next as Jess reveals the gnocchi paradox where balls of potato meet lakes of heavy cream creating the most dangerously delicious carb bomb known to mankind with two to three cups of cream packing enough calories to power a small nation yet tasting like heaven itselfWhen the conversation turns dark the guys uncover the shocking truth about mac and cheese the American classic pasta that cannot be denied and Jess confesses his downfall is pasta in all forms whether fettuccine spaghetti or that legendary steak gorgonzola creation with rare beef that haunts his dreamsThen the ultimate plant trivia showdown explodes as Ross delivers mind blowing facts about the indestructible Ginkgo tree that survived ground zero of the atomic bomb in Hiroshima withstanding 300000 degrees Celsius when the surface of the sun only reaches 6000 degrees proving this ancient species laughs in the face of nuclear annihilationThe legends continue with tales of the Sycamore Gap tree from Robin Hood Prince of Thieves standing for centuries in England until vandals nearly destroyed it two years ago threatening a landmark that witnessed history itself and the mysterious Methuselah bristlecone pine hidden somewhere in California whose location is kept secret to protect the oldest living organism on EarthWitness the revelation that General Sherman the giant sequoia was once believed to be the oldest tree alive until scientists discovered an even more ancient survivor and decided humanity cannot be trusted with GPS coordinates because people ruin everything beautifulThe tension builds as the crew explores heart rot fungal infections and the brutal reality of compartmentalization where trees wage silent wars against disease building barriers within themselves to survive the centuries while lesser organisms perish in seasonsBut the biggest mystery remains unanswered as they discuss parthogenesis cambia dormancy cycles and the eternal question of why horse chestnuts exist when crabapples are already a thing and whether trees remember the ice age through their cellular memory passed down through millenniaComing this week to your podcast feed where the pasta flows freely the trees are immortal and Staceys mom still has it going on this is Beat Around the Bench Episode 129 where woodworking meets ancient botanical warfare and nobody leaves without learning something they never knew they needed to know

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Fr. Robert Nixon, O.S.B., to look at the value of living in Christian community. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands On Apologetics, and Dr. John Bergsma on how the prophet Isaiah looks forward to the Baptism of Jesus. Plus news, weather, sports, and more… ***** A Prayer for Faithful Citizenship Gracious and loving God, let your Spirit be with us today. Hear our prayers and increase in us the will to follow your Son Jesus. Help us to draw on the resources of our faith as we use the opportunities of our democracy to shape a society more respectful of the life, dignity, and rights of the human person, especially the poor and vulnerable. We ask this through Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, one God forever and ever. Amen. ***** RECIPES FROM RITA: MARCELLA HAZAN’S TOMATO PASTA SAUCE Ingredients 1 can, 28 oz. High quality Italian tomatoes in puree 1 medium onion, peeled and cut in half 5-6 tablespoons butter Salt and pepper (after it cooks) Instructions Easy peasy: Put tomatoes, onion and butter in a pan. Bring to a boil, lower to a simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, for about 45 minutes. Remove and discard the onion. Or leave it in like me. Serve over hot pasta with grated Parmesan cheese. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Programledare: Fabian NorlundExperter: Siavoush Fallahi & Marcelo FernándezViva Fotboll görs i samarbete med ATG:Gå med i Viva Fotbolls Tillsammanslag på ATG, där vi varje helg skickar in en välkalibrerad Big 9-kupong där vi försöker fälla någon av dom stora favoriterna för att stå där med miljongarantin på ensam vinnare med 9 rätt. Här har ni laget: https://www.atg.se/tillsammans/inbjudan/XKZI-CGTW-319315/tDhBPMy5pbFG8uzq%3AaJrSG_tO82Uf1mO6Zm4Fpw%3A7b2V4nqE-g4m1k4fuwZJ3VAKVv-2dCMKgw?gameId=BIG9_2025-08-23_725344240_2060735806Du hittar alltid dom senaste tripplarna, andelarna, Big 9 och annat från oss på https://www.atg.se/tutto/18+ Regler & villkor gäller. Stödlinjen.seI samarbete med TV4 Play:Unikt erbjudande ger dig som lyssnare möjligheten att ta del av ännu en spännande säsong av La Liga och Serie A hos TV4 Play, paketet TV4 Play Sport för enbart 174 kr/mån i 6 månader. Utöver det serier, film, tennis, rally, hästhoppning och mycket annat.Följ länken för att ta del av erbjudandet: https://www.tv4play.se/kampanj/vivaKontakta redaktionen: linus@k26media.seVill ditt företag samarbeta med Viva fotboll? samarbete@tutto.seSociala Medier:Instagram - Viva_fotbollTwitter - VivafotbollTikTok - Vivafotboll#vivafotbollTIDSKODER:00:00 Intro02:00 West Hams kris15:20 Serie A33:00 Premier League55:00 Barcelona - Athletic Club Hosted on Acast. See acast.com/privacy for more information.

Are you looking for recipes beyond roasted root vegetables?Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we're encouraging you to JUST SAY YES to these humble veggies.This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months. You'll want to tune in to find out how to make it for yourself!***Links:How to tell the difference between a rutabaga and a turnip?Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little BitesRutabaga cheddar soup by Ripley Organic FarmEasy mashed rutabaga from The Spruce EatsMartha Stewart's maple glazed carrot and parsnipsCrispy parmesan carrots by Ayeh Manfre Beautiful Soup by Celia Barbour via the NY TimesShredded vegetables do taste sweeter via NPRSunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

Why does Samuel Pepys's diary still matter 200 years after it was first published? In her new book, The Strange History of Samuel Pepys's Diary, historian Kate Loveman examines how Pepys's extraordinary consistency as a diarist has made his writing one of the richest records of everyday life in Restoration England. Writing almost daily for nearly a decade, Pepys's diary documents everything from politics and scientific discoveries to theater and fashion. Even in times of crisis, Pepys reveals life's ordinary concerns, from worrying about the source of hair for wigs during the Great Plague to safeguarding a wheel of expensive Parmesan cheese during the Great Fire of London. He also offers a rare glimpse into contemporary theatergoing, recording audience reactions and his own opinions, including Shakespeare. He famously dismissed A Midsummer Night's Dream. In this episode, Loveman explores how Pepys's diary has been edited, published, censored, and rediscovered over centuries, entertaining readers from the Victorian era to the COVID-19 pandemic in the 21st century. Pepys's daily observations show how careful, habitual record-keeping can transform ordinary life into an invaluable historical resource. From the Shakespeare Unlimited podcast. Published December 30, 2025. © Folger Shakespeare Library. All rights reserved. This episode was produced by Matt Frassica. Garland Scott is the executive producer. It was edited by Gail Kern Paster. We had help with web production from Paola García Acuña. Leonor Fernandez edits our transcripts. We had technical help from Hamish Brown in Stirling, Scotland, and Voice Trax West in Studio City, California. Final mixing services provided by Clean Cuts at Three Seas, Inc. Kate Loveman is Professor of Early Modern Literature and Culture at the University of Leicester and an internationally recognized expert on Pepys and Restoration literature. She is the author of Reading Fictions, 1660–1740: Deception in English Literary and Political Culture; Samuel Pepys and his Books: Reading, Newsgathering, and Sociability, 1660–1703; and The Strange History of Samuel Pepys's Diary; and the editor of The Diary of Samuel Pepys for Everyman.

The next time you open the fridge, watch out for some common fakes. They often fake Parmesan cheese by blending cheaper cheeses with additives, diluting the authentic flavor. In the vanilla world, synthetic vanillin is often passed off as pure vanilla extract, lacking the complex notes of the real deal. Maple syrup fraud involves substituting corn syrup or flavored water for the genuine, rich sap extract. Cinnamon scams often involve cheaper varieties like Cassia being labeled as true Ceylon cinnamon, which has a milder, more delicate taste. So, it's crucial to be a savvy shopper to ensure you're getting the real deal with these commonly counterfeited foods! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey there, foodies! You won't believe how many foods we eat are total imposters. Take crab sticks, for example – they're actually made from white fish and flavoring, not crab. And that "wasabi" with your sushi? It's probably just colored horseradish, not the real deal. How about maple syrup? Unless it's labeled pure, it's likely just corn syrup with maple flavoring. And did you know that Parmesan cheese in those green cans often contains wood pulp? Tune into our latest video, "Food Imposters: The Lies We Eat," to uncover more surprising food fakes that'll blow your mind! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Christmas themed episode, we'll talk about how we usually spend Christmas Eve, Christmas Day and the next one. We will also give you some related vocabulary so you can wish your friends and family Merry Christmas in Greek.D: Λοιπόν για να ανακεφαλαιώσουμε το πρόγραμμά μας για τα Χριστούγεννα! /So, let's recap our Christmas schedule!E: Ωραία, την παραμονή τα παιδιά μας θα πάνε μαζί για κάλαντα, οπότε αφού τελειώσουν μπορούμε να πάμε για έναν καφέ και ό,τι τελευταία ψώνια μάς έχουν μείνει. /Great. On Christmas Eve the kids will go caroling together, so once they're done we can go for a coffee and do any last-minute shopping we still have.D: Τέλεια αν και θα γίνεται χαμός στα μαγαζιά, αλλά όλο και κάτι μπορεί να έχουμε ξεχάσει. /Perfect, although the shops will be packed, surely there's something we've forgotten.E: Ε ναι. Ανήμερα, θα τα περάσουμε οικογενειακά, οπότε δεν έχουμε κάτι να κάνουμε για εκείνη τη μέρα. /Of course. On Christmas Day we'll spend it with family, so we don't have anything to plan for that day.D: Αχ ναι, ευτυχώς το έχουν αναλάβει οι γονείς μου εκείνο το τραπέζι. Για τη δεύτερη μέρα, που θα μαζευτούμε στο σπίτι μου λέω να κάνω χοιρινό λεμονάτο με πατάτες στο φούρνο για κυρίως. /Oh yes, thankfully my parents are taking care of that meal. For the second day, when we're getting together at my place, I'm thinking of making lemon pork with oven-roasted potatoes as the main dish.E: Τέλεια ιδέα! Να κρατήσουμε την παράδοση! Εγώ μπορώ να κάνω την σαλάτα. Βασικά έχω δύο στο μυαλό μου, μία με ρόκα και παρμεζάνα και μία πράσινη με φρούτα εποχής και ξηρούς καρπούς. Πώς σου φαίνεται αυτό; /Perfect idea! Let's keep the tradition! I can make the salad. Actually, I have two in mind: one with arugula and Parmesan, and one green salad with seasonal fruits and nuts. How does that sound?D: Ό,τι καλύτερο! Για ορεκτικά σκεφτόμουν τυροπιτάκια ή σπανακοπιτάκια ή και τα δύο. /Couldn't be better! For appetizers I was thinking cheese pies or spinach pies—or both.E: Καλά σε αυτό δεν μπορώ να πω όχι… Ξέρεις πόσο μου αρέσουν τα σπανακοπιτάκια! /Well, I can't say no to that… You know how much I love spinach pies!D: Ξέρω ξέρω, γι' αυτό τα έβαλα στο μενού! Για γλυκό έχω ήδη μελομακάρονα και κουραμπιέδες, δεν το συζητώ. /I know, I know. That's why I put them on the menu! For dessert I already have melomakarona and kourabiedes; that's non-negotiable.Ε: Ωραία. Έλεγα να δοκιμάσω να φτιάξω δίπλες φέτος. Δεν έχω ξαναφτιάξει. Τι λες; /Great. I was thinking of trying to make diples this year. I've never made them before. What do you think?D: Τολμηρή σε βρίσκω! Αλλά η αλήθεια είναι ότι μου αρέσουν πάρα πολύ, οπότε θα περιμένω να τις δοκιμάσω και από τα χεράκια σου! / I find you brave! But the truth is I really love them, so I'll be looking forward to tasting the ones made by your own hands!Ε: Τέλεια! Έτοιμες λοιπόν. /Perfect! Then we're all set.D: Ώπα! Περίμενε! Τι θα πιούμε; /Wait! Hold on! What will we drink?Ε: Ααα σωστά! Ε λευκό κρασί ταιριάζει με το χοιρινό. /Ahhh, right! Well, white wine goes well with pork.D: Ωραία. Λευκό κρασάκι οπότε και κανένα χυμό ή αναψυκτικό για τα παιδιά. /Great. So white wine, and maybe some juice or soft drinks for the kids.Ε: Τι ωραία! Ανυπομονώ! /How wonderful! I can't wait!Check out our Instagram @greek_lang_experts or visit our website for our upcoming⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Greek classes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!If you enjoyed this episode please rate our podcast and leave a comment!

Analyse zu Val-d'Isère, Gröden, Alta Badia und mehr Ein Käselaib stiehlt in Val d'Isère allen die Show. So schlimm war es in Wirklichkeit nicht, denn Conny Hütter meldet sich zurück und auch Sofia Goggia kann wieder gewinnen. Ist Alice Robinson eine echte Contenderin im Gesamtweltcup? Franjo von Allmen bleibt der Hasadeur im Ski-Weltcup, eine Abfahrtslegende warnt ihn ob seiner Fahrweise. Der Felix der Woche geht zweimal an die Schweiz - wegen einem Poker und wegen zwei Vierbeinern. Frohe Weihnachten euch allen!Dieser Podcast wird vermarktet von der Podcastbude.www.podcastbu.de - Full-Service-Podcast-Agentur - Konzeption, Produktion, Vermarktung, Distribution und Hosting.Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen?Dann schaue auf www.kostenlos-hosten.de und informiere dich.Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.

This episode of The Rizzuto Show dives into Thanksgiving leftovers, failed recipes, chaotic family movie nights, and a furious takedown of Variety's “Top 100 Comedy Movies” list. Rizz recaps how his family rejected both Frankenstein and Weapons before landing on Zoolander, while the team debates the comedy classics missing from the rankings. Lern and Rafe share holiday stories, including leftover burnout, over-the-top carb feasts, and the most unhinged pregnancy pizza order ever submitted to a restaurant. It's fast, funny, comedy show chaos — exactly what you expect from the Rizz Show.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Daily Show Notes:Woman says she needs 3 free seats on plane because of claustrophobiaFirst Alert Weather Day Today, Accumulating Snow This Afternoon Into TonightFlorissant girl injured after car crashes through home day after ThanksgivingAfter Placing An "Insane" Pizza Order For His Pregnant Wife, This Guy's Hilarious Personal Message To Store Employees Is Going Mega ViralThe nude cruise with one hard rule that applies only to menBeauty influencers are encouraging skincare enthusiasts to save their menstrual blood for a bizarre purposeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mauler gets loose with grape pits, Rush lives in constant fear of being featured on ABC primetime, Jenni shamelessly accepts bribes from big Parmigiano Reggiano, and Brady gets smuggled into a University in Jenni's oversized backpack. Love the podcast? Leave us a review!

Episode: 2538 Engineering Cheese Through the Millenia.  Today, say "cheese."

We send off one of the greats in this episode, and despite his rather extensive movie catalog, we chose a film perhaps not well known by most: 1992's Sneakers. Using the backdrop of San Francisco and the Bay Area, Robert Redford's high-rent A-Team trapses through ducts and bypasses security systems to retrieve a serious piece of hardware. Full of action and comedy and bad running, Sneakers delivers the goods that would go on to inspire Mission Impossible and Ocean's movies.Goodbye, Robert Redford. (be bored forgery odd rot)This movie's cocktail: Cosmo's Cosmo (aka Pizza-tini)2oz Parmesan and pepperoni infused vodka4oz Tomato juiceA pinch of Basil, oregano and garlic powderMix the tomato juice with the herbs and spices and separately combine the vodka with a slice of pepperoni and an once of Parmesan cheese. Let both mixtures infuse overnight; be sure to filter out any particles.Once both mixtures are ready; combine them in a shaker tin with ice; remembering that Cosmo likes his pepperoni pizza shaken not stirred.Subscribe to us on Patreon FREE! Plus additional paid tiers with get you access to the Post Show, and more! 7-day FREE trials available :)Free - Get notification of new content$3/mo - Get access to the Epilogues where we talk about current film, plus the outtakes$5/mo - Early access to episodes$5/mo Set Rounder (Limited) - Receive a deck of Nostalgia Killers Season One poker cards$15/mo Executive Producer - Have your name shouted out for each episodeNostalgiaKillers.comFeaturing:Chuck StarzenskiBryan Sausage King of ChicagoLuc Londe Hosted on Acast. See acast.com/privacy for more information.

On this episode, James Golden breaks down the headline meeting between Donald Trump and New York's incoming mayor Zohran Mamdani and why it has shaken both political camps. Bo examines how Trump used the Oval Office meeting to shift pressure back onto Mamdani as he prepares to deliver on promises of affordability and massive social spending in New York. The show also covers the bombshell vote to release the Epstein files, Representative Clay Higgins' lone dissent, the Democratic backlash as new Epstein connections surface, and the controversy around a group of lawmakers urging the military to ignore presidential orders. Bo takes live calls on anti-Semitism in New York, the divide inside both parties, Tucker Carlson criticisms, and the future of socialism vs. MAGA leadership. Plus, the chaos in Chicago during the Christmas tree lighting, fraud and money laundering cases out of Minnesota, and lighter moments like the Elvis wig judge and Hollywood signing Parmesan cheese as a “client.” Learn more about your ad choices. Visit megaphone.fm/adchoices

How do you feel about the gift-giving part of the holidays? Do you jump at the chance to shower your loved ones with presents? Or does the mere thought of holiday shopping leave you feeling exhausted? Most of us have some feelings around the consumer-driven aspect of the holiday season. So before pulling out your wallet, reflect on how gift-giving feels in your body. From this place, you'll be much better equipped to find giving practices that align best for you. Let this be the year where you feel rejuvenated after the holiday, rather than depleted. As we walk through the chilly November air, imagine giving your presents with extra presence this holiday season. What am I reading?The Secret Christmas Library by Jenny Colganhttps://bookshop.org/a/111301/9780063455443Guided: The Secret Path to an Illuminated Life by Laura Lynn Jacksonhttps://bookshop.org/a/111301/9780593729571https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Record Player by Daisy the Great What's for dinner?Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons3 heads of garlic2 shallots4 potatoes1 cup cauliflowerFresh thyme (minced)Olive oil5 cups chicken or vegetable broth1 cup heavy cream or full fat coconut milk Loaf of french bread 3–4 tbsp chili crispParmesan ChivesSalt and pepper Pinch of red pepper flakes1 tsp Italian seasoningInstructions: Preheat oven to 400 degrees F. Cut potatoes into even chunks, and trim the tops off garlic bulbs and shallots so their cloves are exposed. Toss the potatoes, cauliflower, garlic, and shallots on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes, and thyme. Roast for about 30 to 35 minutes until potatoes are tender and garlic cloves have softened.Transfer vegetables to a large pot, squeezing the garlic and shallots out of their skins into the mix. Pour in the broth and bring mixture to a simmer. Using an immersion blender, blend until smooth. Stir in cream and Italian seasoning. Salt and pepper to taste. Toss bread with a few tablespoons of chili crisp. Spread the cubes on a baking sheet and place under the broiler for 4 to 5 minutes. Ladle soup, top bowls with chives, Parmesan, and croutons. Enjoy! Healthy Date Candy BarsIngredients:8 large soft medjool dates1/2 cup creamy peanut butter (I use an all natural)2 Tablespoons pure maple syrup (optional for more sweetness)1/4 cup crushed pretzels (gluten-free + paleo if needed)20 whole pretzels (gluten-free + paleo if needed)1 cup dark chocolate chips (vegan + paleo if needed)1 1/2 Tablespoons coconut oilhttps://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/Shop Like a Witch/ Sustainable Consumerismhttps://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerismSupport the show

Mike opens by introducing the song “Helloapocalypse” from the acoustic string-instrument group playing a blend of rap/bluegrass. He briefly discusses the sponsor—Leonard Peikoff—and his podcast on objectivism (via peikoff.com) and encourages listeners to check it out. Mike and his wife Kathy recently traveled to Farmington Hills/Novi (Detroit area) for Kathy's convention. They drove their new car (a slightly upgraded Camry/Celera) down Friday. Friday night: relaxed in the hotel, had dinner at a hotel pub. Saturday: Breakfast in-room; Kathy went to the expo center; Mike visited a big firearms dealer “Guns Galore” in Fenton, MI but found it too crowded to browse handguns well. Saturday evening: Went into downtown Detroit, visited the MGM Grand Casino — found it extremely crowded with $15 minimum blackjack tables, so they moved on to check out Greektown Casino (though parking was a hassle). Ended up at a bar on 8 Mile (burger & gyro place) recommended by a friend — good food and fun alternative. Sunday: A relaxing breakfast at a local Coney Island place near the hotel; Mike lounged, read his Kindle, surfed the Internet; later went to an Italian restaurant (recommended by the same friend) — Mike had a garlic-seafood pasta, Kathy had chicken Parmesan, and the salad dressing was “to die for.” Monday (Valentine's Day): While in Detroit, they visited the pawn shop featured on reality show Hardcore Pawn (American Jewelry & Loan on 8 Mile) to pick out a sterling silver ring for Kathy. They got to meet Les (the show's owner) at checkout. Mike then drops into a bit of “podcasting behind-the-scenes” talk: He discovered issues with his USB interface (Gryphon iMic) causing noise → now recording into an external Sony recorder instead of directly into computer. His mixer (Behringer ZENIX UB802 Eurorack) is dying (FX bus died); he's getting a new 16-channel mixer from his friend Jim Farley for a future in-studio live recording of “What's Up With That?” He notes some audio hiccups: crackle in headphones, better sound on speakers, and invites feedback from listeners. To close: he asks listeners to support the show via his website (mikedell.com), via Bluehost hosting banner, Audible free audiobook banner, eFax banner, and a reminder to check the sponsor Leonard Peikoff's podcast. ✅ Takeaways The trip to Detroit/Novi was a blend of business (Kathy's expo) + pleasure (casual touring/eating) and Mike gives a realistic, non-glamorous travel rundown (hotel dinners, big casinos, pawn shops). A good mix of personal anecdote + geek-podcaster/equipment talk (the audio setup breakdown) shows authenticity. The episode offers varied content: personal lives, travel, gear talk, rather than a single focused theme. Sponsorship disclosure is clear and woven in naturally.

Mike opens by introducing the song “Helloapocalypse” from the acoustic string-instrument group playing a blend of rap/bluegrass. He briefly discusses the sponsor—Leonard Peikoff—and his podcast on objectivism (via peikoff.com) and encourages listeners to check it out. Mike and his wife Kathy recently traveled to Farmington Hills/Novi (Detroit area) for Kathy's convention. They drove their new car (a slightly upgraded Camry/Celera) down Friday. Friday night: relaxed in the hotel, had dinner at a hotel pub. Saturday: Breakfast in-room; Kathy went to the expo center; Mike visited a big firearms dealer “Guns Galore” in Fenton, MI but found it too crowded to browse handguns well. Saturday evening: Went into downtown Detroit, visited the MGM Grand Casino — found it extremely crowded with $15 minimum blackjack tables, so they moved on to check out Greektown Casino (though parking was a hassle). Ended up at a bar on 8 Mile (burger & gyro place) recommended by a friend — good food and fun alternative. Sunday: A relaxing breakfast at a local Coney Island place near the hotel; Mike lounged, read his Kindle, surfed the Internet; later went to an Italian restaurant (recommended by the same friend) — Mike had a garlic-seafood pasta, Kathy had chicken Parmesan, and the salad dressing was “to die for.” Monday (Valentine's Day): While in Detroit, they visited the pawn shop featured on reality show Hardcore Pawn (American Jewelry & Loan on 8 Mile) to pick out a sterling silver ring for Kathy. They got to meet Les (the show's owner) at checkout. Mike then drops into a bit of “podcasting behind-the-scenes” talk: He discovered issues with his USB interface (Gryphon iMic) causing noise → now recording into an external Sony recorder instead of directly into computer. His mixer (Behringer ZENIX UB802 Eurorack) is dying (FX bus died); he's getting a new 16-channel mixer from his friend Jim Farley for a future in-studio live recording of “What's Up With That?” He notes some audio hiccups: crackle in headphones, better sound on speakers, and invites feedback from listeners. To close: he asks listeners to support the show via his website (mikedell.com), via Bluehost hosting banner, Audible free audiobook banner, eFax banner, and a reminder to check the sponsor Leonard Peikoff's podcast. ✅ Takeaways The trip to Detroit/Novi was a blend of business (Kathy's expo) + pleasure (casual touring/eating) and Mike gives a realistic, non-glamorous travel rundown (hotel dinners, big casinos, pawn shops). A good mix of personal anecdote + geek-podcaster/equipment talk (the audio setup breakdown) shows authenticity. The episode offers varied content: personal lives, travel, gear talk, rather than a single focused theme. Sponsorship disclosure is clear and woven in naturally.

Send us a textThis week on the podcast the brothers discuss: Pizza RunWNBAICEPlane Crash Ed GeinButterParmesanPlastic vs. Glass RAW MilkXMAS MarketGrey CupLebron InjuryAll this and more current events on the #sanboxbrotherspodcast 

This week Cody is not there, Dave is living the dream, Jes is headed North, and Jon wants to rob people. Also, mememememe! Show Notes:  00:00 - The Beginning  01:12 - Where's Cody?  05:32 - Dave's Segment: Paterson's Premises  10:44 - Jes' Segment: One Up  22:14 - Jon's Segment: After the Last Minute  32:05 - The Ending ~~~~ Come hang out on our Discord server! Check out Jes on her Twitch channel Jenga136 for chill art vibes Check out Cody on his Twitch channel PracticalRook for gamer Cody vibes Check out Dave's other audio projects Catch Me Up and Dave's Estate Reserve Podcasts We no longer recommend bugging Jon on "Twitter" If you're REALLY bored, go to Patreon and support our timewasting efforts!

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss a Catholic perspective on grief during this month dedicated to the Holy Souls. Other guests include Rita Heikenfeld with a recipe for “eggs in purgatory,” and Courtney Brown from Ruah Woods with more on how Theology of the Body help us understand the difference between humans and artificial intelligence. Plus news, weather, sports, and more… ***** Prayer of St. John Eudes O my Lord, what poor use I have made of creatures! Pardon me, O Lord! Henceforth I do not want to use anything unless it is for Your glory and according to Your holy will, as Your Son Jesus did. O my God, if in the past I have turned aside from You who are my Beginning, my End, and my supreme good; if I have turned toward myself and creatures, preferring their will and mine to Yours, I here and now promise to renounce, entirely and forever the world and myself, and to give myself wholly and forever to You. O my God, I give myself to You as my Beginning; take complete possession of me. May I always abide in You! Be the beginning and end of all my actions. O my God, I give myself to You as my End, my Center, my supreme Good. Draw me to You! Make me tend continually toward You. Be my delight, my glory, my treasure, my all! ***** RECIPES FROM RITA: EGGS IN PURGATORY (Recipe adapted slightly from Pina Bresciani) Ingredients Olive oil 1/2 of a small onion, about 1/4 cup chopped real fine 2 garlic cloves minced – a good 2 teaspoons 14 oz can peeled plum tomatoes ¼ teaspoon chili flakes 1 tablespoon torn basil or 1 teaspoon or so dried 4 eggs A good cup Parmesan, grated and divided Salt and pepper to taste Instructions Film a 10-12” skillet with olive oil over medium heat. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another 1 minute. While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork. Once onion and garlic are finished cooking, add canned tomatoes to the skillet. Also rinse out the can of tomatoes, and the bowl where you mashed the tomatoes. Add this tomato water to the sauce (about ½ cup). Season with salt and pepper to taste. Cook the tomato sauce until it has thickened, 10-15 minutes. Add torn basil to sauce and stir. Crack an egg into a small bowl. Form a small well in the sauce and pour the egg into the well. Do this 4 times. Sprinkle the eggs with about half the cheese.Cook the eggs in the tomato sauce, partially covered, until the whites are set, but the yolks still runny, about 5 minutes. Or as firm as you like. We like them firmer. Top the eggs with remaining parmesan cheese, additional pepper and basil if desired. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

You know those trips where everything teeters on the edge and then someone steps in and changes the story? That's the energy here: a cast member who gifts a last-minute Lightning Lane before revealing a tiny hometown connection, an advisor who tracks a looming Italian air traffic strike and coaches clients through a cross-terminal sprint, and a catamaran lesson in motion sickness that turns into a masterclass in what to pack and where to keep your valuables.We bring together a chorus of travel advisors with hard-won tales from Disney to Rome, the Maldives to the Black Forest, Bologna to Istanbul. You'll hear how a simple Instagram connection became a day of Parmesan, balsamic, and prosciutto tastings with local hosts, and why those relationships matter when you want authentic food tours and reliable guides. You'll laugh at the near-miss with a five-foot barracuda, nod along to a suitcase fished from the sea, and get the candid breakdown of a traditional Turkish hamam near Hagia Sophia—steam, marble, exfoliation, and the kind of calm that follows a shock of cold water.Threaded through every story is the real value of a travel advisor: real-time problem solving, local partnerships, itinerary triage, and empathy. Whether you're planning Disney with Lightning Lane strategy, navigating strikes across Europe, booking Mediterranean cruises, or weighing a hamam experience, these insights help you travel smarter and with less stress. We close with practical takeaways, links to each advisor's specialty, and an invitation to choose the right expert for your next adventure.If these stories made you smile or scribble notes, tap follow, share the episode with a friend who needs a smarter trip, and leave a quick review so more travelers can find us. Ready to collect your own small-world moment? Let's go.Please support our show by shopping through Eagle Creek: https://alnk.to/gVNDI6N and/or feel free to donate to:http://paypal.me/TheROAMies And it means the world to us when you subscribe, rate and share our podcast. Alexa and RoryThe ROAMiesFollow us at:http://www.TheROAMies.com@The ROAMies: Facebook and Instagram YouTube and X.

How did the ancient Celts celebrate Samhain? Are our theories sound or was the truth lost to history? We may never know exactly how this Sabbat looked long ago, but we can be relatively certain that it was an end of summer celebration and a time to usher in the dark half of the year. Samhain reminds us that even in the darkness and uncertainty of winter, we have the ability to make merry! We can put on costumes, dance around a bonfire, and feast! We can stare down our fear and stand boldly in defiance of it. As the sky darkens and the air chills, imagine the light that you will carry into winter. Happy Samhain! What am I reading?The Ancient Witch's Guide to Modern Dating by Cecilia Edwardhttps://bookshop.org/a/111301/9781668087145Our Green Heart by Diana Beresford-Kruegerhttps://bookshop.org/a/111301/9781039009790https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Dead Man's Party by Oingo Boingo What's for dinner?Savory Veggie Egg Bake Ingredients:9-10 eggs1/2-1 cup cottage cheese1 cup Shredded cheeseParmesan cheese on top1/2 cup MilkOnionsGarlicPeppersSun-dried tomatoes in olive oilCherry tomatoesSaltPepperRed pepper flakesFresh herbs- dill, parsley, or basil work nicely Instructions: Preheat oven to 375 degrees. Grease 9x13 baking dish, set aside. Sauté sun-dried tomatoes in olive oil with onions and garlic until fragrant. Add peppers and cherry tomatoes, sauté until onions and peppers become soft and cherry tomatoes blister, set aside. Whisk together eggs, milk, cottage cheese, and shredded cheese, season with salt & pepper and red pepper flakes. Add veggies to prepared baking dish, spread evenly. Pour egg mixture on top of veggies, add more milk if needed, stir gently. Top with freshly grated Parmesan cheese and herbs, bake for 35 minutes or until fork comes out clean and cheese is golden brown and bubbly. Enjoy! Orange Cinnamon Milk Tea  Ingredients:1 cup water1 black tea bag (or 1 tsp loose leaf black tea)peel of 1/2 orange (save some for garnish)1 cinnamon stick1 tsp brown sugar (or to taste)1 tsp vanilla extract1 cup milk (or your preferred milk)orange peel twist or orange slice for garnishInstructions:In a small pot, bring 1 cup of water to a boil.Once the water is boiling, add the orange peel and the cinnamon stick. Let it simmer for 2-3 minutes to infuse the flavors.Add the black tea bag (or loose leaf tea) to the pot. Steep for 3-5 minutes, depending on how strong you like your tea. Strain the tea into your cup, removing the cinnamon stick and orange peel. Remove the tea bag afterward.Stir in the brown sugar and vanilla extract while the tea is still hot, so the sugar dissolves completely.Pour in the milk and allow the tea to gently heat for another 2-3 minutes. Do not let it boil.Strain the tea into your cup, removing the cinnamon stick and orange peel.Add a twist of orange peel or a slice of orange to garnish, and enjoy your warm, fragrant Orange Cinnamon Milk Tea!Support the show

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Paul Schrimption, author of “The Most Dangerous Man in England,” to discuss St. John Henry Newman ahead of him being declared a Doctor of the Church and a Patron Saint of Catholic Education this weekend. Other guests include pastoral counselor Kevin Prendergast to discuss a report on the mental health of priests, and Gary Michuta on how St. Paul evangelized. Plus news, weather, sports, and more… ***** Prayer to St. Joseph for the Unemployed Silent and well-known carpenter in Nazareth, model of workers, by the work of your hands you gave your contribution to the work of the Creator, you earned your living, and you provided for the needs of the Holy Family. Intercede for all workers, in the difficulties of their daily lives especially for the unemployed, in their anxieties for tomorrow, so that through the guidance of God, the great Architect and Builder, they all may use their strength and talents to make visible God’s new creation, to offer a concrete service to society, and to earn wages worthy of their efforts. With confidence and trust we make this prayer thru Jesus. Amen. ***** RECIPES FROM RITA: STUFFED POPPERS Baked Jalapeño Poppers Ingredients 1 pound jalapenos, halved and seeded (wear gloves!) 8 oz. cream cheese, softened 2 cups shredded Mexican blend cheese 6 pieces bacon, cooked and crumbled Bread crumb coating: Mix together: 1/2 teaspoon each salt and garlic powder 1 cup or so bread crumbs Instructions Preheat oven to 325. Mix cheeses and bacon together. Stuff into jalapeno halves. Sprinkle with bread crumbs. Bake 20-35 minutes. ***** Sausage Stuffed Jalapeño Poppers Ingredients 1 pound ground pork sausage 1 (8 ounce) package cream cheese, softened 1 cup shredded Parmesan cheese 1 pound large fresh jalapeño peppers, halved lengthwise and seeded Instructions Preheat the oven to 425 degrees. Cook sausage.Mix sausage, cream cheese, and Parmesan cheese together in a large bowl.Spoon about 1 tablespoon of sausage mixture into each jalapeño half; arrange stuffed halves in baking dishes.Bake until bubbly and lightly browned, about 20 minutes. Serve with ranch dressing. ***** Paul Schrimpton, author of The Most Dangerous Man in England Full list of guestsSee omnystudio.com/listener for privacy information.

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Who do you belong to? The answer to this question deeply impacts the way you show up in the world. Are you living a life that's authentic to you or are you contorting yourself to fit the shape of someone else's vision? To be fully sovereign means to belong to oneself. In order to live from this place we must be willing to look at the “whole” of ourselves; the light and the shadow. When we bravely look at the things we'd prefer not to see, we start the journey toward spiritual integration. As we walk through the autumn forest, ask yourself, “Am I ready to become a sovereign witch?” What am I reading?The Enchanted Greenhouse by Sarah Beth Durst https://bookshop.org/a/111301/9781250333988The Anatomy of a Witch by Laura Tempest Zakroff https://bookshop.org/a/111301/9780738764344https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Hey Suburbia by Screeching Weasel What's for dinner?Lasagna (Your Way)Ingredients:No boil lasagna noodlesGround “beef” 1 tablespoon olive oil1 jar Marinara sauce Two cups spinach8 ounces ricotta 1 eggMozzarella cheeseParmesan cheeseHerbs de Provence Garlic powder Salt and pepper Fresh herbs for garnishing top Instructions: Preheat oven to 400 degrees. Brown “meat” in olive oil. Season with herbs to Provence, garlic powder, salt and pepper, set aside. Mix ricotta and egg in a separate bowl, season with herbs, salt and pepper. Chop fresh spinach, mix into ricotta mixture. In 9x13 baking dish, spread layer of marinara sauce. Layer with lasagna noodles, overlapping slightly. Spread “meat” over noodles, add layer of sauce. Add another layer of noodles, top with ricotta mixture, mozzarella, and Parmesan. Add another layer of noodles, top with marinara, and a final layer of cheese. Season with dried herbs and garlic powder. Sprinkle fresh herbs on top. Bake for 30-40 minutes, covered with foil. Remove foil, bake until top is golden brown. Enjoy! One Bowl Cinnamon Tea Cake1 ½ cups all-purpose flour1 cup sugar½ cup vegetable oil1 cup milk or plant-based milk2 large eggs or flax eggs2 tsp baking powder1 tsp vanilla extract1 tsp ground cinnamon¼ tsp saltInstructions:Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Add oil, milk, eggs, and vanilla to the dry ingredients. Stir until smooth. The should be free of lumps.Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent overcooking.Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.Slice and enjoy! https://herrecipebox.com/one-bowl-cinnamon-tea-cake-recipe/print/2798/Support the show

We are back with THE STACK! Today we are proud to return to our roots! We are Covering Season 6 Episode 3 (as streaming) The cases are Mysterious Legends: Anna Anderson/ Lost Loves: The Children of Hilda Craun/ Wanted: Jerry Gervasoni! Rate, Review, Live, Laugh & Love!

Fluent Fiction - Hungarian: Creative Tastes: A Family's Budapest Market Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-10-03-07-38-20-hu Story Transcript:Hu: A piaci forgatagban, ahol az ősz aranyszín fényét megidézve a paprikák és sütőtökök melegednek, Krisztián magában motyogott, miközben Zsófia és Márton oldalt sétált mellette.En: In the bustling marketplace, where the golden light of autumn was evoked by the warm peppers and pumpkins, Krisztián muttered to himself as Zsófia and Márton walked beside him.Hu: A Nagy Vásárcsarnok, Budapest szíve, pezsegve fogadta a vásárlókat egy újabb napra.En: The Nagy Vásárcsarnok, the heart of Budapest, buzzed with life, welcoming shoppers for another day.Hu: Krisztián céllal érkezett: elkápráztatni a családját egy különleges vacsorával.En: Krisztián had a mission: to dazzle his family with a special dinner.Hu: Azonban a pénz csak szűkösen állt rendelkezésre, ami azonnal a romantikus elképzeléseit a valóság talajára rántotta.En: However, funds were limited, which immediately grounded his romantic ideas in reality.Hu: Tudta, hogy Zsófiának szem előtt kell tartania a pénzügyi kérdéseket.En: He knew that Zsófia had to keep the financial issues in mind.Hu: Márton pedig mindenki életét megszínesítette, bár a fókuszt nem mindig tartva erősen.En: Márton, on the other hand, infused everyone's lives with color, though his focus wasn't always steady.Hu: "Talán rizottót csinálhatnék... de az a jó parmezán drága," mormogta Krisztián.En: "Perhaps I could make risotto... but the good Parmesan is expensive," Krisztián muttered.Hu: Zsófia egy sóhajtás kíséretében próbálta nyugalomra inteni.En: Zsófia tried to soothe him with a sigh.Hu: "Ne aggódj annyit! Ha keresgélsz, talán találsz valami más érdekeset."En: "Don't worry so much! If you look around, you might find something else interesting."Hu: Márton, fersen lesve a standok között, felkiáltott. "Nézzétek ezt a gyönyörű póréhagymát! Talán valami franciásat is készíthetnél!"En: Márton, darting looks between the stalls, exclaimed, "Look at this beautiful leek! Maybe you could make something French!"Hu: Krisztián mosolyra fakadt.En: Krisztián smiled.Hu: Frissen a szeme előtt kavarta fel a képzeletét a póréhagyma, de tudta, hogy egyedi megoldásokra lesz szükség.En: The leek stirred his imagination freshly in front of his eyes, but he knew unique solutions would be necessary.Hu: Miközben lassan körbejárták a sorokat, megállt egy idős asszony standjánál.En: As they slowly wandered around the stalls, they stopped at an elderly woman's stand.Hu: A polc szélén egy kis tálkában rejtélyes, furcsa formájú gomba sorakozott.En: On the edge of the shelf, in a small bowl, mysterious, oddly-shaped mushrooms lay.Hu: "Ez mi?" kérdezte Krisztián a kíváncsiságtól fűtve.En: "What is this?" Krisztián asked, driven by curiosity.Hu: Az asszony mosolygott.En: The woman smiled.Hu: "Ez vargánya. Ritka, de most éppen kedvezményes áron van. Isteni finom levesbe."En: "This is vargánya. Rare, but it's on sale right now. Divine in a soup."Hu: Krisztián szíve megdobbant.En: Krisztián's heart skipped a beat.Hu: "Lehet vele valami különlegeset csinálni?" Az asszony bólintott, titokzatos mosolyával tovább csalogatva.En: "Can you do something special with it?" The woman nodded, enticing further with her mysterious smile.Hu: Zsófia és Márton figyelemmel követték Krisztián szemrehányás- és öröm-teli pillantásait.En: Zsófia and Márton watched as Krisztián's looks of reproach and joy unfolded.Hu: Végül döntött: "Megyek vele. Kevesebbe kerül, és kitalálok valami igazán lenyűgözőt."En: Finally, he decided, "I'll go with it. It's cheaper, and I'll come up with something truly impressive."Hu: A piacon tett kóstolások és beszélgetések után Krisztián a következő órákban a konyhában serénykedett.En: After sampling and chatting at the market, Krisztián spent the next few hours bustling in the kitchen.Hu: A gomba gazdag íze, az ötletek kavalkádja, és Zsófia praktikus támogatása hozzásegítették, hogy az este végül jobban sikerüljön, mint valaha is remélte.En: The rich flavor of the mushrooms, the whirlwind of ideas, and Zsófia's practical support helped make the evening more successful than he had ever hoped.Hu: A vacsoraasztalnál a család csak párás szemekkel bólintott elismerően, és Márton csak annyit mondott: "Kellően bolondos és finom, Krisztián.En: At the dinner table, the family nodded approvingly with misty eyes, and Márton said simply, "Perfectly quirky and delicious, Krisztián.Hu: Teljesen hoztad, amit vártunk tőled!"En: You delivered just what we expected from you!"Hu: Ez az este nemcsak egy finom étel köré fonódott, hanem Krisztián önbizalmát is növelte.En: That evening wasn't just about a delicious meal but also boosted Krisztián's confidence.Hu: Rájött, hogy a kreativitás és a gyakorlatias megoldások kéz a kézben járhatnak.En: He realized that creativity and practical solutions could go hand in hand.Hu: Az ősz ízei és a baráti nevetések nyomot hagytak, emlékeztetve őt, hogy a főzés is egy történetmesélés.En: The flavors of autumn and friendly laughter left a mark, reminding him that cooking is also a form of storytelling.Hu: A piaci nap véget ért, de a tanulságok és az ízek világában maradtak megörökítve.En: The market day ended, but the lessons and flavors remained immortalized in the world.Hu: Krisztián tudta, legközelebb még bátrabban fog a fazék mellé állni.En: Krisztián knew that next time, he would approach the pot with even more courage. Vocabulary Words:bustling: forgatagmuttered: motyogottmission: céldazzle: elkápráztatnifunds: pénzgrounded: rántottaromantic: romantikusinfused: megszínesítettesteady: erősensoothe: nyugalomra intenidarting: fersenstirred: kavartawandered: körbejártákelderly: idősenticing: csalogatvareproach: szemrehányásdecided: döntöttsampling: kóstolásokbustling: serénykedettwhirlwind: kavalkádjapractical: gyakorlatiasapprovingly: elismerőenboosted: növeltecreativity: kreativitássolutions: megoldásokcourage: bátrabbanmark: nyomotimmortalized: megörökítveapproach: állnipot: fazék

The air is getting cooler, the days are getting shorter, autumn is officially upon us! Mabon, also knows as the Autumn Equinox, is a time to prepare for the darker months to come. With a little intentional planning, the dark half of the year can be a time of thriving rather than simply enduring. What will this season look like for you? Is there healing work that deserves your attention? Maybe a creative project or a learning pursuit is beckoning? After the fall decor has been hung, take some time to explore what's under the surface. As we stroll through the changing woods, consider the preparations that your life requires this Mabon. What am I reading?A Fellowship of Bakers & Magic by J. Penner https://bookshop.org/a/111301/9781464243769Reveal: A Sacred Manual for Getting Spiritually Naked by Meggan Watterson https://bookshop.org/a/111301/9781401938208https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Bobby Sox by Green DayWhat's for dinner?Arugula Pumpkin Pizza Ingredients:1 lb pizza dough (I got mine from Trader Joe's)⅓ cup pumpkin apple cider vinaigrette (recipe below)2 cups mozzarella cheese shredded½ cup goat cheese crumbled1 cup arugula1 yellow onion 1 tbsp olive oilChicken apple sausage crumbled For the Pumpkin Apple Cider Vinaigrette:½ cup olive oil¼ cup apple cider vinegar¼ cup canned pumpkin purée2 tbsp honey (maple syrup works too!)1 tsp Dijon mustard1 clove garlic peeled and minced¼ tsp sea saltfreshly ground black pepper2 tbsp waterInstructions:Preheat oven to 425° F. Remove pizza dough from refrigerator and let sit on counter for 10-20 minutes to warm up.While the oven is preheating, make your pumpkin apple cider vinaigrette. Place all ingredients in blender or food processor or mix in a bowl.When pizza dough has sat out for 20 minutes, form it into a 10-12 inch circle-ish! Spread out pumpkin apple cider vinaigrette evenly and top with sausage, mozzarella, Parmesan, and goat cheese. Bake for 25 minutes. Pull out pizza and add arugula and another sprinkle of cheese. Bake for a couple more minutes until arugula has wilted and cheese and crust are golden brown. Enjoy! Apple Cider MocktailIngredients:4 cups apple cider2 cups sparkling water or club soda or natural soda like Poppy or Ollipop 1 tablespoon fresh lemon juice1 teaspoon ground cinnamonApple slices and cinnamon sticks for garnishIce cubesInstructions:Mix the Base: In a large pitcher, combine the apple cider, sparkling water, lemon juice, and ground cinnamon. Stir gently to mix the flavors without losing too much carbonation. Prepare Serving Glasses: Fill glasses with ice cubes to keep the mocktail chilled.Pour and Garnish: Pour the apple cider mixture over the ice in each glass. Garnish with fresh apple slices and a cinnamon stick. Enjoy!Support the show

Do you feel like you've been wandering for too long? Have you been searching for someone or something to make you feel held in this world? What if the secret was not “out there” but somewhere much closer to home? It's easy to feel like a weary traveler on this journey of life, but there are ways we can nourish ourselves and “come home” to our own divinity. As we wander through the late summer woods, consider how life might look if you finally let the weary traveler within properly rest. What am I reading?How to Read a Book by Monica Wood https://bookshop.org/a/111301/9780063243675The Girl Who Baptized Herself: How a Lost Scripture About a Saint Named Thecla Reveals the Power of Knowing Our Worth by Meghan Wattersonhttps://bookshop.org/a/111301/9780593595008https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Medicine Woman by Qveen HerbyWhat's for dinner?Creamy Pumpkin Gnocci Ingredients:Pumpkin gnocci ButterOlive oilOnionsGarlic1/2 cup broth1/2 cup milk (your choice)1/2 cup half & half  (or use one can of coconut milk) Chopped spinachFresh dillSalt and pepperRed pepper flakes Freshly grated Parmesan cheese Instructions: Caramelize onions in one tablespoon butter and olive oil. Add garlic sauté until fragrant. Add broth, milk, and half and half. Season with salt & pepper and red pepper flakes. Stir in chopped spinach and fresh dill. Boil gnocchi according to instructions. Drain pasta the add to cream sauce. Stir to coat, top with freshly grated Parmesan cheese. Enjoy! Blueberry Cottage Cheese BakeIngredients:2 cups cottage cheese (low-fat or full-fat)2 large eggs1/4 cup maple syrup or honey1 teaspoon vanilla extract1/2 teaspoon cinnamon1 cup rolled oats1 cup fresh or frozen blueberries1/4 teaspoon salt1 teaspoon baking powder1/4 cup chopped walnuts or almonds (optional)Cooking spray or butter for greasing the dishInstructions:Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with cooking spray or butter.Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, eggs, maple syrup (or honey), vanilla extract, and cinnamon until well combined.Combine Dry Ingredients: In another bowl, mix the rolled oats, salt, and baking powder together.Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.Add Blueberries: Gently fold in the blueberries and, if using, the chopped walnuts or almonds.Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing it out evenly.Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.Cool and Serve: Allow the bake to cool for about 10 minutes before slicing. Serve warm, optionally topped with a dollop of yogurt or additional maple syrup. https://myrecipesdaily.com/blueberry-bliss-cottage-cheese-bake-a-delicious-and-nutritious-recipe/Support the show

Learn how a farmer changed from cotton to sheep to be profitable, share red meat health insights, plus outdoor college programs can earn you college credits, upcoming events & News! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News!   NEWS TOPICS: Farming, Outdoors, College, Red Meat, & Upcoming Events Hang on tight - Lots of news and topics covered here... let's ride! Upcoming Events: Rodeo, Horse Sale, Pheasant Hunt Devils Lake Shoot Out Rodeo When: September 5 - 7, 2025 Where: Devils Lake, North Dakota at the Western State Bank Event Center (7823 Hwy 19, Devils Lake, ND). Watch: Saturday night and Sunday afternoon performances will air on https://www.bek.tv/ Stock Contractor & Producer: Abrahamson Rodeo Company PRCA Announcer: Jeff 'Tigger' Erhardt PRCA Music Director: Rebecca Wanner Froelich Legacy Quarter Horses Sale Selling: Blue Roan & Grullo Quarter Horse Fillies & Colts Offering: 2025 Weanlings with Superior Bloodlines, Disposition and Confirmation. Full Details available Here. When: September 20, 2025 Where: Froelich Ranch near Selfridge, North Dakota How To Buy: Bid Live In-person or Online Bidding with DV Auction. Full Details & Catalog Request: https://ranchchannel.com/froelich-legacy-quarter-horses/ Cattlemen's Week Pheasant Hunt by Jorgensen Land & Cattle When: November 20-23, 2025 Where: Ideal, South Dakota Location: Lazy J Grand Lodge at Jorgensen Land & Cattle Information & Contact HERE. Texas Farmer Ditches Cotton for Sheep, Finds Success Grazing on Solar Farms In a dusty field in Texas, Chad Raines is living a new reality — as a shepherd. After four generations of cotton farming, Raines faced years of bad harvests and rising debt, forcing him to rethink his future and to think outside the box. That led him to a growing trend called solar grazing, where farmers rent out sheep to keep vegetation in check at solar farms. Raines now works with Enel North America, helping manage one of the largest solar farms in the U.S., near Waco. The sheep are the perfect lawn mowers, working in all conditions, day or night, even when it's muddy or rainy. While small farms across the country struggle—40% operated at a loss last year—Raines has found success. By grazing 6,000 sheep across 20,000 acres, he turned a profit of nearly $300,000, compared to a loss of $200,000 had he stuck with cotton. It's a profitable venture that also supports his family's future, as his sons are set to join the business. From struggling farmer to thriving shepherd, Raines is a prime example of adapting to change in the world of agriculture. Reference: https://www.cbsnews.com/news/solar-farm-texas-sheep-grazing-farming/ New Study Says Red Meat Can Support Mental and Gut Health — In the Right Diet A new study out of South Dakota State University suggests red meat should not be getting a bad rap — at least when it's part of a high-quality diet. Researchers looked at data from nearly 5,000 adults in the American Gut Project and found that people who ate lean red meat within a healthy eating plan had better levels of nutrients that support brain health — things like choline, selenium, vitamin B12, and zinc. They also had greater gut microbial diversity, which is linked to overall well-being. Samitinjaya Dhakal, the lead researcher, says the takeaway isn't to cut out red meat entirely, but to focus on balanced, high-quality diets where lean meat can play a positive role. The study was supported by the National Cattlemen's Beef Association and could help reshape how we think about red meat in healthy eating. University & Colleges Offer Outdoors Courses  Penn State's Aurora Outdoor Orientation Program offers a unique nature experience plus the opportunity to earn 3 General Health & Wellness Credits as a bonus!   Personal Review: Gregory Clarke, Pennsylvania Hear how this parent of a college freshman took part in the program August 2025 in order to get ready for freshman year, have one more outdoors experience, and make new friends! Check out: https://hhd.psu.edu/rptm/aurora Red Lobster - New! Mariner's Seafood Boil In an attempt to bring you back, Red Lobster has added Seafood Boils to the menu! The new Mariner's Seafood Boil offers a Maine lobster tail, a dozen shrimp, snow crab legs, corn and red potatoes. Served in a hot shake-and-serve bag with your choice of flavor. Flavors include Roasted Garlic Butter, Cajun Butter or Old Bay & Parmesan, and YES you can mix or match those flavors plus there's the option to add Extra Spice! Wanting that infamous Cajun Sausage? You're in luck, it can be added. There are various price points depending on location and if feeding for one to the whole family. Just so you know - Red Lobster is not a sponsor, with us living in an area with few if any options for Seafood Boils had me excited to share the news… and am hoping that Tigger gets the hint that I've got a hankering for a shake the bag kinda dive in, get messy meal! OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff 'Tigger' Erhardt & Rebecca 'BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

Sorry sir, you know have to PAY for the parmesan! Hosted on Acast. See acast.com/privacy for more information.

Ben breaks down the cheeses that can sabotage your metabolism and the ones that can boost fat burning, lower inflammation, and support gut health. You'll discover why 75% of people react poorly to certain dairy proteins and lactose, the dangers of processed and low-fat cheeses, and the nutrient-rich, A2 casein cheeses that have been enjoyed for centuries without harm. Highlights: 7 cheeses to avoid: American, ricotta, low-fat/flavored cottage cheese, cream cheese, cow-based mozzarella, brie, and blue cheese. 5 best options: Goat cheese, sheep cheese, aged Parmesan, goat's milk feta, and organic grass-fed ghee. Why vegan cheese alternatives often harm gut health. The benefits of raw, grass-fed, unpasteurized dairy. How dairy can impact skin health, weight loss, and inflammation. Resources & Links: Free Burn Fat E-Book: https://bit.ly/3V19Gfr  Ben's events & speaking schedule: http://benazadeh.com/events 

GIVE ME MY FLOWERS, AND MY CHICKEN PARM! Today on the Show, HAPPY FRIDAYYYY! Yes, Johnjay has got a game for youuu but ALSO - TODAY IS A SPECIAL EDITION EXTENDED episode and the finale of this year's JJR SUMMER! But before we transition to BACK 2 SCHOOL VIBES let's INTERVIEW A POTENTIAL NEW CAST MEMBER LIVE, discuss RED NAIL POLISH, Crown TOM the winner of UNHINGED CHEATERS, discover new music, new movies, discuss Travis Kelce and Taylor Swift's hints and MUCH MUCH MORE! It really was a fun one so strap in. Have an amazing weekend. See omnystudio.com/listener for privacy information.

Discover healthier alternatives to your favorite junk foods here: https://drbrg.co/4kOaY8AParmigiano Reggiano is a cheese made in Parma, Italy. It's a grass-fed cheese made with high standards not seen in American Parmesan cheese-making. Grass-fed cheese is loaded with microbes that come from the soil. Cows need the help of microbes to digest the fiber in the grass they consume. These microbes produce byproducts from the grass that help nourish the cow. The process of Parmigiano Reggiano cheese-making also involves microbes!Parmigiano Reggiano is made from 3 ingredients: high-quality cow's milk, salt, and an enzyme that turns the milk into cheese. U.S. Parmesan cheese also contains potassium sorbate. Parmigiano Reggiano is a raw product without fillers or preservatives that's aged at least 12 months. There are no aging requirements for Parmesan cheese. Some Parmigiano Reggiano is aged for 14 to 24 months, or longer. Microbes consume lactose during the aging process, so the finished product is often lactose-free. Parmigiano Reggiano has the following health benefits:•High in glutamate •Contains bioavailable calcium and phosphorus•Helps build glutathione, a potent antioxidant that supports liver health•Reduces blood pressure•Contains butyric acid, which supports brain healthParmigiano Reggiano has the highest amount of vitamin K2 compared to all other cheeses. Vitamin K2 redirects calcium in the arteries and joints to the teeth and bones. Parmigiano Reggiano contains MK-7, the most bioavailable form of vitamin K2. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Throwing cheese and shaky cheese are two very different things. In baseball, hard cheese refers to a powerful fastball, and probably comes from a similar-sounding word in Farsi, Urdu, and Hindi. Shaky cheese, on the other hand, is a slang term for Parmesan cheese, which many of us grew up shaking out of a can. Also, why is a movie preview called a trailer when it comes at the beginning of a film, not the end? And: if you want to say that something's not your responsibility, there's always the handy phrase Not my circus, not my monkey. Plus, cocktail party effect, all my put-togethers, bedroom suite vs. bedroom suit, Alles im Butter, pes anserinus, fastuous, bursa, bummer, and too much sand for my little truck. Hear hundreds of free episodes and learn more on the A Way with Words website: https://waywordradio.org. Be a part of the show: call or text 1 (877) 929-9673 toll-free in the United States and Canada; elsewhere in the world, call or text +1 619 800 4443. Send voice notes or messages via WhatsApp 16198004443. Email words@waywordradio.org. Copyright Wayword, Inc., a 501(c)(3) corporation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Parmigiano Reggiano is a cheese made in Parma, Italy. It's a grass-fed cheese made with high standards not seen in American Parmesan cheese-making. Grass-fed cheese is loaded with microbes that come from the soil. Cows need the help of microbes to digest the fiber in the grass they consume. These microbes produce byproducts from the grass that help nourish the cow. The process of Parmesan cheese-making also involves microbes!Parmigiano Reggiano is made from 3 ingredients: high-quality cow's milk, salt, and an enzyme that turns the milk into cheese. The powdered Parmesan cheese at the grocery store contains cellulose, which is essentially wood pulp. Cellulose is a filler and can legally make up 8% of a product! U.S. Parmesan cheese also contains potassium sorbate. Parmigiano Reggiano is a raw product without fillers or preservatives that's aged at least 12 months. There are no aging requirements for Parmesan cheese. Some Parmigiano Reggiano is aged for 14 to 24 months, or longer. Microbes consume lactose during the aging process, so the finished product is often lactose-free. Parmigiano Reggiano has the following health benefits:•High in glutamate •Contains bioavailable calcium and phosphorus•Helps build glutathione, a potent antioxidant that supports liver health•Reduces blood pressure•Contains butyric acid, which supports brain healthParmigiano Reggiano has the highest amount of vitamin K2 compared to all other cheeses. Vitamin K2 redirects calcium in the arteries and joints to the teeth and bones. Parmigiano Reggiano contains MK-7, the most bioavailable form of vitamin K2. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Our perception of smells depends on context—the same scent is experienced as delightful when labeled "Parmesan cheese" but revolting when called "vomit." Our interpretation of our circumstances often matters just as much as the circumstances themselves. Resources & links related to this episode: Life in Five Senses Get in touch: podcast@gretchenrubin.com Visit Gretchen's website to learn more about Gretchen's best-selling books, products from The Happiness Project Collection, and the Happier app. Find the transcript for this episode on the episode details page in the Apple Podcasts app. See omnystudio.com/listener for privacy information.