Podcasts about Parsnip

This underrated root vegetable is loaded with flavor, sugar, and is a robust addition to any garden.  In this episode we cover common varieties from the All American to the Russian Krull. We go over the complicated question of interplanting parsnip, and dealing with the pests and diseases that want to feast on them.  Aside from just leaving them in the ground overwinter, we go over how to can, dehydrate, and pulp this tasty root! If you like our show, please consider supporting us on Patreon! Our patrons get early access to epsiodes, bonus content, and a direct line to the Rev Garden Team.  https://www.patreon.com/RevGarden

There is majesty in the air as Nick and Ange welcome TV royalty to Dish HQ. Dame Joanna Lumley was born in India, she attended boarding school in the UK before beginning a career in modelling in the 1960s. She transitioned into acting with early roles in Coronation Street and The New Avengers before becoming a household name as Patsy Stone in Absolutely Fabulous—a role that earned her three Bafta awards. Joanna loves to travel and is celebrated for her TV documentaries exploring Japan, India, the Nile, the Silk Road, and the Trans-Siberian Railway. In film, she lent her voice to Tim Burton animations, including Corpse Bride and James & the Giant Peach, and starred in Martin Scorsese's The Wolf of Wall Street. You can watch her latest show, Amandaland—a spin-off of Motherland—on BBC iPlayer now. Nick pours Joanna an elderflower pressé while Angela prepares parsnip gnocchi with sage & garlic  mushrooms. The experts at Waitrose pair this with an Italian white wine, La Monetta Gavi Piedmont. Prepare to be enchanted by Dame Joanna Lumley! During her chat with Nick and Angela, she discusses her 40 years of vegetarianism, looks back on the laughs on Absolutely Fabulous, and, in honor of Valentine's Day, shares the secret to a long and happy marriage. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Live from the Roots and Fruits Theatre, Carrot, Potato, Parsnip and Brussels Sprout perform the festive classic Auld Lang Syne - if Potato lands from the moon on time.

The Government 'risks creating a culture of fear and resistance' amongst farmers, according to the Nature Friendly Farmers Network. It's highlighting the suspension of grants which help farmers in England invest in infrastructure to improve the environment. That's things like better slurry storage to protect waterways or planting hedges to reduce soil erosion. Defra says the Capital Grants Scheme has been temporarily closed after unprecedented demand. Scotland's fire service says rural communities need to prepare for bigger and more wildfires in the years ahead. The service is spending £1.6m on new equipment as changing land use and the warming climate increase the risk posed by wildfires. All week we're taking a closer look at winter veg, and today it's parsnips. Presented by Charlotte Smith and produced by Beatrice Fenton.

Camellia expert Jeremy from Stretegate Camellias joins Martin for a masterclass, we clarify what it means to scarify and Jill has a recipe for a beautiful parsnip cake that we can all make (though this episode concentrates on us demolishing it!) We'd like to thank PlantGrow for their support for the Pots and Trowels Podcast - find out more about them at their website: https://plantgrow.co.uk/Listeners to the P&T Podcast can get a discount simply by entering the code POTSANDTROWELS - T's & C's apply, see the PlantGrow website for details. Recipe: Stretegate camellias: stretegatecamellias.co.ukVisit potsandtrowels.com for links to all the videos & podcast episodesEmail Questions to info@potsandtrowels.com Our weekly YouTube videos are here: Pots & Trowels YouTubeThe Pots & Trowels team:Martin FishJill FishSean RileyFind out more about Martin & Jill at martinfish.com Find out more about Sean at boardie.comPodcast produced by the team, edited by Sean, hosted by buzzsprout.com

Beef sausage stroganoff with parsnip mash 500g beef sausages 1 tablespoon oil 2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream 2 teaspoons Dijon mustard Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning. Parsnip mash 1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milk Salt to taste 25g butter Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.

Hello, and welcome to episode 166 of the Childless not by Choice Podcast. My name is Civilla Morgan. My mission is to recognize and speak to childless not by choice women and men around the world, reminding you, us, that we can live joyful, relevant, fulfilled, childless not by choice, lives.   Whether you have children or not, thank you for tuning in!     What is today's show about? My Interview with Jody Day. Update time!   Intro: JODY DAY is the English/Irish founder of Gateway Women, the global support & advocacy network for childless women, and is often described as the founder of the ‘childless movement'. An author, two-times TEDx speaker, thought leader and psychotherapist, she's known for her best-selling Living the Life Unexpected: How to Find Hope, Meaning and a Fulfilling Future Without Children (PanMac 2016/2020) and increasingly for her popular Substack, ‘Gateway Elderwomen' which explores the adventure of elderhood without motherhood.    Jody's been a World Childless Week Ambassador since its inception in 2017, and was chosen as one of the BBC's 100 Women in 2013 & as a UK Digital Woman of the Year in 2021. She was also a founding and former board member at the UK Charity Ageing Without Children, and is a former Fellow in Social Innovation at Cambridge Judge Business School.  After a lifetime in London, she now lives by the sea in West Cork, rural Ireland, where she's working on a novel (featuring a childless heroine of course!) and developing her Gateway Elderwomen project. She is managed by a small white terrier called Parsnip.   Thank you Patreon contributors: I would like to take a moment to thank the people who make a financial contribution to the platform on a monthly basis, my Patreon Contributors.    Your contributions help pay my podcast producer, my podcast host, Zoom, where I interview most of my guests, etc. So thank you very much!        If you are not yet a Patron, visit patreon.com/childlessnotbychoice to set up your monthly contribution. No matter your giving level, I have a gift for you!   If you prefer to give via PayPal, you can find me there at booksbycivillamorgan@gmail.com.  Your contributions to the platform are greatly appreciated! Thank you!   https://www.patreon.com/Childlessnotbychoice   Questions or comments? Contact me at:   Email: Info@civillamorgan.com                                                  Or   Visit the website at www.childlessnotbychoice.net, look to the left on the home screen and click on the link below the telephone to leave me an up to 90-second voicemail. Body of episode: Are you still a part of AWOC? Working on a novel Substack—Gateway Elder Women ‘Women without children are that village'.--Jody Day We still pay taxes. Research links: https://www.pewresearch.org/short-reads/2021/11/19/growing-share-of-childless-adults-in-u-s-dont-expect-to-ever-have-children/   https://www.pewresearch.org/social-trends/2024/07/25/the-experiences-of-u-s-adults-who-dont-have-children/   https://www.pewresearch.org/social-trends/2021/10/05/rising-share-of-u-s-adults-are-living-without-a-spouse-or-partner/   https://www.pewresearch.org/short-reads/2021/11/19/growing-share-of-childless-adults-in-u-s-dont-expect-to-ever-have-children/ Christine Erickson's New Legacy Institute Gateway Woman is now The Childless Collective  Mutual aid projects   Articles/links of interest: https://childlessnotbychoice.net/episode-90-my-interview-with-jody-day-founder-of-gateway-women/   https://childlessnotbychoice.net/episode-143-the-things-men-talk-about-my-conversation-with-dr-robin-hadley/   https://gateway-women.com/living-the-life-unexpected-2nd-edition-world-blogtour-1-19th-march-2020/ Special thank you to: Jody Day, Founder of Gateway Women   Jody Day's Contact Info: https://gateway-women.com/   website: www.gateway-women.com substack: https://jodyday.substack.com/ instagram @gatewaywomen & @apprenticecrone free download of intro & chapter 1 of Jody's book: bit.ly/free-ltlu   FYI: Spotify now allows podcasters the ability to respond to listener comments. My contact information: Website: www.childlessnotbychoice.net and www.civillamorgan.com Facebook: booksbycivillamorgan Twitter: @civilla1 Instagram: @joyandrelevance Pinterest: Civilla M. Morgan, MSM LinkedIn: Civilla Morgan, MSM

If you take a weed trimmer to this plant and then spend some time in the sun, you might also be spending time in the hospital. This week we're getting up close and personal with a member of the carrot family. Join us to find out how dangerous this plant can be and how you should handle contact and removal of this plant.

In this episode, I discuss the edible and medicinal properties of Cow Parsnip, Dandelion and Mouse Ear Hawkweed.  I give you casserole, wine and wilted salad recipes and remedies for whooping cough.Save 20% on Magic Mind magicmind.com/JUDSONCARROLL20Email: judson@judsoncarroll.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/southern-appalachian-herbs--4697544/supportRead about The Spring Foraging Cookbook: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0CRP63R54New today in my Woodcraft shop:https://judsoncarrollwoodcraft.substack.com/p/wild-cherry-salt-bowl-1Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter:https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast:  https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325 Become a supporter of this podcast: https://www.spreaker.com/podcast/southern-appalachian-herbs--4697544/support.

This week on the veg grower podcast, Richard has been busy potting on young plants, sowing parsnips and tending to his Rhubarb. Potting on We start this week in the greenhouse, where Richard is potting on lots of young plants into bigger and bigger pots. Richard like to wait for the compost to have plenty of roots before potting up. That way the root ball comes out easily and the compost doesn't get wasted. Potting up is essential for encouraging growth in our young plants. Given the roots more space to stretch out and search for moisture and nutrients. Richard usually uses a large collection of plastic pots which get re used over and over again. However he is also using some biodegradable pots including some from wool pots. Support this podcast. Sowing parsnips. This week Richard has sown some parsnips. Parsnips of course being a fantastic tasty winter veg. But getting parsnips seeds to germinate can be tricky!!! Richard believes this to be due to the soil temperature. Parsnip seed germinates in soil above 12c. There's an old wives tail about how to test if the soil is warm enough but the best way to test is with a soil thermometer. Chef Scott's recipe of the week. This week chef Scott has a delicious Asparagus hummus recipe for you to try. A great way to make a healthy tasty dip from your asparagus harvests. Rhubarb check up. Inspired by the asparagus recipe Richard heads over to his asparagus and rhubarb to make a few pickings. Rhubarb is in plentiful supply currently but flower spikes have appeared. Flower spikes on Rhubarb is usually a sign of stress. Given the weather its not surprising and its easy to rectify.

In this episode, I discuss some excellent wild edible and medicinal plants... some of my favorites!  It is time to celebrate spring, get outside and experience nature.Become a supporter of this podcast: https://www.spreaker.com/podcast/southern-appalachian-herbs--4697544/supportRead about The Spring Foraging Cookbook: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0CRP63R54New today in my Woodcraft shop:https://judsoncarrollwoodcraft.substack.com/Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter:https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast:  https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325 Become a supporter of this podcast: https://www.spreaker.com/podcast/southern-appalachian-herbs--4697544/support.

Join Chef AJ and Chef Reyna this August for a cooking retreat: https://rancholapuerta.com/chef-aj-retreat/ PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Executive Chef Reyna Venegas Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes. As a lifelong learner, Chef Reyna graduated from the University of California, San Diego's Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois. She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja. She recently managed Team Mexico in the Bocuse d'Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition to the Mexican team's involvement in support of migrants' food insecurity in Baja California. She currently collaborates with Team Mexico on their way to the Bocuse d'Or Americas 2024. Fennel, Tomato & Cucumber Salad INGREDIENTS: 1 large fennel bulb, sliced thin 2 Persian cucumbers, sliced thin ½ red onion, sliced thin 2 cups cherry tomatoes, cut in half 1 cup mint, minced 1 tablespoon dried oregano ¼ cup apple cider vinegar ¼ cup orange juice DIRECTIONS: In a bowl combine the onion with the vinegar, orange juice and crushed oregano, let sit for 20 minutes. Combine the fennel, tomato, cucumber and mint. Toss well and adjust seasoning to taste. Curried Carrot & Parsnip Soup INGREDIENTS: 4 cups carrots, diced 2 cups parsnips, diced 1 cup fennel or celery, sliced ½ onion, diced 3 garlic cloves, peeled 1 tablespoon curry 2 cups coconut milk 4 cups vegetable broth 1 tablespoon nutritional yeast Pepper, to taste Dukkha, to garnish DIRECTIONS: Heat a pot at medium high heat and sprinkle with some water, add the onion, fennel/celery and garlic. Cook until golden brown, sprinkle with more water if needed to prevent the vegetables from burning. Add the carrots and parsnips, cook for 5 more minutes. Add the curry powder and toast for a minute to release all the aromas from the spices. Pour the coconut milk and vegetable broth. Once the soup boils add nutritional yeast and pepper and reduce the heat to simmer for 5 minutes or until all the vegetables are soft. Blend until smooth and serve topped with dukkha.

Join hosts Sam and Sierra and guests Matthew and Michael as they discuss chapter 17 in Harry Potter and the Half-Blood Prince: A Sluggish Memory Join the Discussion: https://threebroomstickspod.com/episode-25-hbp-chapter-17-parsnip-in-flight-keeps-the-bighead-off-site/  In this episode: Who is the real GOAT? How do you drink painted wine? Ginny is the third Weasley Twin Home is where the people are Lavender is peak cringe, and we understand Everyone has a love language Dumbledore with the sick burns Harry's lack of faith is disturbing Magic vs Non-magical means Dumbledore understands Parseltongue? Therefore, he is Voldemort's long-lost brother. Harry can do it better than Dumbledore Anything Dumbledore can do, Phineas can make a snide remark about Contact: Website: https://threebroomstickspod.com/ Facebook: https://www.facebook.com/threebroomstickspod/ Instagram: https://www.instagram.com/threebroomstickspodcast/ TikTok: https://www.tiktok.com/@3broomstickspod  Twitter: https://twitter.com/threebroompod Email: 3broomstickspod@gmail.com Patreon: https://www.patreon.com/3broomsticks

This week's podcast is presented by Stephen and Theo. The episode title was suggested by the Parsnip Marketing Board.We hear from:· Globe-trotting Richard who has questions about the Lower Loxley trust· Jen from Brooklyn, who remembers a favourite episode · Witherspoon, who thinks it's all a shame· And finally the other Jen, Ambridge Pony club, who is wondering how Pip and Alice do it.· We also hear by email from Christine in Kilcreggan.Plus: we have the Week In Ambridge by Suey, a roundup of the Dumteedum Facebook group by Rob and the Three Twitter Gongs from Jen.Please call into the show using this link:www.speakpipe.com/dumteedum. Or send us a voicenote via WhatsApp on: +44 7810 012 881 (07810012 881 if in the UK)Or email us at dumteedum@mail.com***Also Sprach Zarathustra licenceCreative Commons ► Attribution 3.0 Unported ► CC BY 3.0https://creativecommons.org/licenses/..."You are free to use, remix, transform, and build upon the materialfor any purpose, even commercially. You must give appropriate credit."Conducted byPhilip Milman ► https://pmmusic.pro/Funded ByLudwig ► / ludwigahgren Schlatt ► / jschlattlive COMPOSED BY / @officialphilman Hosted on Acast. See acast.com/privacy for more information.

There was lot of color in today's grid,  thanks to a colorful theme -- and we mean that literally. Beyond our cutting edge analysis, in today's episode we have a heartfelt apology to the good people of Fond du Lac, as well as the origin story of the PARSNIP! Deets within!Remember that doing the NYTimes Crossword is a great way to preserve those hard working grey cells, and it's  cheap ... maybe not as cheap as borscht, but definitely as cheap as PARSNIP. Just wander over to nytimes.com/crosswords, and tell 'em Jean & Mike sent ya!Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Dr. Galati talks about the root vegetable parsnip on the program tonight. He also tells us about the book Outlive, The Science and Art of Longevity and how your lifestyle decisions affect your health. Dr. Galati has a quick remembrance of 9/11 tomorrow and discusses peptic ulcer disease.

July is winding down and some Ontario crops are having a sad time summer. Wheat that’s still in the field is suffering quality loss with every heavy downpour (there have been many), and edible beans and soybeans are yellowing from excess water and/or poor drainage. What can be done about this week’s challenges? Host Peter... Read More

July is winding down and some Ontario crops are having a sad time summer. Wheat that’s still in the field is suffering quality loss with every heavy downpour (there have been many), and edible beans and soybeans are yellowing from excess water and/or poor drainage. What can be done about this week’s challenges? Host Peter... Read More

Today's Magic With Gadgets daily recipe is Soup Maker Parsnip Soup.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.Thanks so much for listening, Sam & DomX

Rach's parsnip puree topped with bacon bits!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Growing Together is growing and you can now listen to a new episode twice a month, full of gardening advice and chat, as well as interviews with experts. Claire and Steve are once again at the Adhurst Estate Allotments, thrilled with the success of Petersfield's first Seed Swap and enjoying the warmth of the Spring sun (when it comes out!).  There's lots to sow and plan for this month with Steve launching his Project Carrot and Parsnip 2023 and Claire trying new seeds for her new cutting flower garden. You can also win tickets to the BBC Gardeners' World Spring Fair and get involved in Petersfield in Bloom too. With expert interviews from Mark Porter at the National Garden Scheme and medicinal herbalist Jo Dunbar.See omnystudio.com/listener for privacy information.

"Egg lovers rejoice! If you think you know everything about eggs, think again. Lisa Steele of the beloved blog Fresh Eggs Daily with over 1-million fans, shares her new cookbook with 100 inspired recipes. She is dishing with us on how to spot a great egg, the differences between various eggs…and delicious ways to incorporate eggs into every meal. Plus, I have a marvelous Mushroom Tutorial for you and a Parsnip and Apple Soup recipe that you will love."

DINNER TIME DEADLOCK72% OF PARENTS STRUGGLE TO GET THEIR CHILDREN TO EAT HEALTHILYTEACH YOUR MONSTER Dr Lucy Cooke, psychologist and child feeding specialist & Alex Goss, games developer at Teach Your Monster join the show....Getting children into healthy eating habits can feel like a never-ending battle, with a new poll of 1,020 American parents showing that two-thirds (66%) argue with their children over mealtimes on average twice a week.While parents are desperate for their children to be more adventurous, 79% find themselves cooking the same meals over and over again, and 16% admitted that they have given up even trying to get their children to try new foods altogether.Dreams of their children enjoying quinoa, steamed broccoli and sautéed spinach have gone out of the window, with many reporting that their children would turn their nose up at anything new – causing 55% of parents to feel embarrassed by their children's diet.Mealtime anxiety is something experienced by most parents, with 66% saying they often have arguments, 57% negotiating with their children over what they will and won't eat, and 29% of parents saying they often feel upset that their children won't even try the meal they have cooked for them.Almost all (98%) parents said it was important to them that their children eat healthily, but 35% are still not managing to get five fruits and vegetables into their children's diet every day.Here's a few ideas to help parents feed their children healthier food: Keep unhealthy foods out of the house as much as possible. If it isn't in the cupboard it won't get eaten.Be a good role model. Let your child see you eating (and enjoying) healthy foods.You will probably have eaten lots of meals together as a family over the Holidays. Try to keep this up this year.Don't ban sweets and treats altogether – It just makes children want them more. But try offering fresh or dried fruit as a treat for a change.Be positive – talk about how tasty and delicious healthy foods are.Use apps like Teach Your Monster's ‘Adventurous Eating' game to help your child get excited about fruit and vegetables in a fun way.Top 20 Fruits and Vegetables Children Refuse to Eat Eggplant | 46.18%Beetroot | 40.78%Avocado | 38.14%Butternut squash | 37.16%Mushroom | 36.37%Radish | 34.71%Okra | 34.02%Cabbage | 33.14%Cauliflower | 33.04%Broccoli | 32.06%Zucchini  | 31.76%Satsuma | 31.47%Fig | 29.51%Red cabbage | 29.41%Parsnip | 28.63%Onion | 27.84%Date | 26.76%Cherry tomato | 24.51%Garlic | 24.02%Plantain | 23.73%TEACH YOUR MONSTER

i went to a one year old dog’s birthday party yesterday and it was a great party. and then we had a halloween party at my house and that was also a great party. i typically suck at parties, but i did pretty well yesterday.DOWNLOAD/STREAM RECORDING00:00 (intro by omar)00:20 Aster More “Blame” Dog-Eared04:37 TAWINGS “UTM” Invisible/UTM07:42 Special Interest “Disco” Spiraling09:11 Crooked Spine “Burning” End of Days11:07 Yeesh “The Crossing” Saw You Up There13:49 Frog “Black Friday” Count Bateman17:25 Hot Missoury “Salvage” For Lampe20:50 Honey Joy “Arrive Lost” Split - Honey Joy & Bat Boy22:35 Bat Boy “Rob” Split - Honey Joy & Bat Boy24:38 Marika Hackman “conventional ride” Any Human Friend28:49 BODEGA “Bookmarks” Endless Scroll31:16 Deathlist “Life like” Loved33:46 Alimony “don’t give me much” release35:52 Parsnip “Lift Off!” When The Tree Bears Fruit38:41 Dazey and the Scouts “Wet” Maggot41:32 Infinity Crush “haze” Virtual Heaven43:26 Sex Sux “Safe Pain” Safe Pain46:21 Kate Teague “Gilly” Kate Teague49:34 Tormi “Body Language” Tormi52:15 Primitive Teeth “Hands And Eyes” S/T EP55:40 Palm Friends “Trouble” Nice Weather58:22 Field Mouse “Heart of Gold” Meaning61:36 Comfort “You’re Shaking” Not Passing64:32 No Age “Separation” Separation67:22 Chris-A-Riffic “I just ran out of friends” TREATS70:27 erik phillips “Forest of Illusion (4-track)” goodbye73:24 Peaer “Circle” A Healthy Earth75:35 VNLVX “Get Out” VNLVST77:48 my life as a kinetic sculpture “bottle episode” golden retriever79:25 Will Henriksen “Boyfriend” Nothing Left Behind82:18 Emma Ruth Rundle “Darkhorse” On Dark Horses

Simon and Shawn dig throug the history of the humble carrot and pull up some surprising myths, also lots of recipes this week and the return of Food Court.     Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Carrot and Ginger Stir Fry: https://leitesculinaria.com/78645/recipes-ginger-and-carrot-stir-fry.html Parsnip and Carrot Chips: https://www.epicurious.com/recipes/food/views/parsnip-and-carrot-chips-51145000 Tuscan Carrot Top Soup: https://bostonorganics.grubmarket.com/recipes/celery/tuscan-carrot-top-soup Beyond The Great Wall by Alford and Duguid: https://www.amazon.ca/Beyond-Great-Duguid-Jeffrey-Alford/dp/1579653014 The End Is Always Near by Dan Carlin: https://www.amazon.ca/Hardcore-History-at-Extremes-ebook/dp/B07H4ZBVPR  

From Minnesota to Pennsylvania to Ontario, Wild Parsnip has invaded. This toxic weed is nasty. I rarely recommend using chemicals but this is one weed that is deserving of that treatment as it is a threat to humans and livestock. It will burn your skin and does damage to crops and livestock that ingest it. Learn much more and how to identify it on today's Garden Bite.

Wild parsnip or poison parsnip can spread quickly and it can take over a meadow or field. This reduces the biodiversity in that field of the plants and the insect and other wildlife. The sap can also give you a really nasty burn or rash, especially if you get it on your skin on a sunny day.

Sweet, crispy and scrummy, these hashbrowns are so delicious and perfect for a long weekend! Take advantage of parsnips and carrots when they're in season, even though they're available year-round, as they taste so good freshly picked. Makes one large or 4–6 smaller hash browns 1 medium carrot, grated 1 medium parsnip, grated 1 egg (can omit) a small handful of chopped parsley salt and pepper oil for frying a dollop of sour cream to serve chutney to serve  Place the grated carrot and parsnip into a bowl. Add the egg and parsley and mix with a fork. Season well. Heat enough oil to coat the bottom of a medium-sized frying pan. Spoon the mixture into the pan as one large or individual hash browns. Cook for 4–5 minutes or until golden brown. Flip and cook until golden on second side. Serve with a dollop of sour cream or your favourite chutney.Other topping suggestions: Flakes of smoked salmon or other fish Crispy bacon Avocado LISTEN ABOVE   

Paula's recipe for Duck and Parsnip Hash with Garlic Mushrooms and Egg

sent $$$ this week to Trans Lifeline.translifeline.org“Trans Lifeline is a grassroots hotline and microgrants 501©(3) non-profit organization offering direct emotional and financial support to trans people in crisis - for the trans community, by the trans community. Trans Lifeline connects trans people to the community support and resources we need to survive and thrive. We envision a world where trans people have the connection, economic security, and care everyone needs and deserves - free of prisons and police.”DOWNLOAD RECORDINGsubscribe to the podcast here: http://feeds.feedburner.com/5432fun(intro by omar)Pealds “Melted” MeltedBOY HARSHER “Tears” CarefulThe Staches “Great Depression” This Lake Is PointlessDiatom Deli “Down” TQMFreckle Face “Graveyard Games” Chaos Has It’s PatternsAnswering Machine “Save The Date” Color TVMr. Husband “1991 Bible Study” Ocean PinesWendyeisenberg “The Designated Mourner” Its Shape Is Your TouchSpirit World “Your Soul Glows in the Dark” EP1Topaz Rags “Wear You Thin” Capricorn Born AgainClub Night “Mute” Mute // TranceKevin Hairs “LIFE STORY” FREAK IN THE STREETSHurry Up “Wasted” Hurry UpCash Pony “Shibboleth” RoughhousingThe Berries “Need You By My Side” Start All Over AgainParsnip “Feeling Small” Feeling Small 7"Rabbit trap “ULALA” GUTZCold Beaches “Rabidawg” Stay HereDoubting Thomas Cruise Control “Sidebar Blues” Incredible MileageSister Species “Lost in the Finding” Heavy Things Do Move

Sally Rogers has gone through multiple major career shifts in her professional life—from academia to banking, consulting, and, most recently, entrepreneurship. Through it all, she began to understand her own interests and motivations, and began to see building a career as an effort existing in tandem with self-exploration. Through this introspection, she ended up leaving behind the corporate world and creating her first startup company, finding herself happier and more unshackled than ever before. She's learned the importance of following her dreams in her career, as well as the necessity of learning who she is outside of her professional life. Listen as Sally takes you from her darkest moments to the amazing place where she is today—the founder and CEO of Parsnip!Connect with Sally on LinkedIn: https://www.linkedin.com/in/sally-rogers.Nonlinear is presented by Teal and hosted by our Founder & CEO, Dave Fano. At Teal, we're building a genuinely consumer-first platform to help people grow and manage their careers. Our goal is to empower people to land jobs they love with free tools that guide and automate the process. Learn more at tealhq.com. This podcast is produced by Rainbow Creative with Matthew Jones as Senior Producer and Drew MacPowell as Editor and Associate Producer. Find out more about how to create a podcast for you or your business at rainbowcreative.co.

We have Merch! destinyaddicts.threadless.com You can find us through: www.destinyaddicts.com OR www.bungobungobungo.com destinyaddictspodcast@gmail.com https://discord.gg/Mm85udf Twitter @DestinyAddicts1 Our Clan Page https://www.bungie.net/en/ClanV2/Chat?groupId=1984357 Patreon https://www.patreon.com/DestinyAddictsPodcast A HUGE thank you to our Patreon's that make our show and website possible: Ryforshort - for being a dickhead and accepting to help us in Discord https://www.twitch.tv/ryforshort Lazz C3schwab Meneedsbeer --- Send in a voice message: https://anchor.fm/destiny-addicts-podcast/message

Welcome all to the 7th Episode of the Keep It Certi PodcastThis week, we're back at The Pavilion School in Whetstone, a fantastic School known for teaching, helping, motivating and inspiring students who have been expelled from mainstream Schools, giving them the guidance needed in order to succeed  in life and overcome any  barriers that may come their wayIn this Special Christmas episode, host Georgio Savvides sits down and chats with some of the most amazing Students to find out how they spend Christmas, their favourite moments, their favourite and worst songs, their favourite and worst parts of Christmas, what they are truly thankful for and SO much moreWe hope you enjoy this wonderful Episode, and we wish you all a Very Merry Christmas Audio Platforms For Download:https://www.buzzsprout.com/1822115Social Media Pages and Websites:The PavilionWebsite - https://www.the-pavilion.co.ukTwitter - @enrichengage1Keep It Certi PodcastWebsite - https://www.keepitcertipodcast.co.ukTwitter - @KeepitcerticastInstagram - @keepitcertipodcastFacebook - @keepitcertipodcast

"Last Christmas I gave you a cover version of Last Christmas". Shanks Pony, the forgotten Parsnip. Water, water leaks everywhere not a drop to drink!

Welcome to Cookbook Club! We are diving in to Six Seasons, a huge tome of recipes from “the vegetable whisperer,” chef Joshua McFadden, with Martha Holmberg. We talk about our favorite go-tos from the book, whether a chef-written cookbook is harder to cook from and we touch on the controversy surrounding McFadden. Resources shared in this episode: Six Seasons Joshua McFadden Community supported agriculture A recap of the controversy over Joshua McFadden Recipes we talked about in this episode: Carrot pie in a pecan crust (Page 297) Parsnip, date and hazelnut loaf cake with Meyer lemon glaze (Page 361) Raw asparagus salad with breadcrumbs, walnuts and mint (Page 73) Couscous with English peas, apricots and lamb meatballs (Page 88) Braised beef with lots and lots of onions (Page 356) Beet slaw with pistachios and raisins (Page 133) Celery salad with dates, almonds and parmigiano (Page 145) The kale salad that started it all (Page 309) Kale sauce with any noodle (Page 312) Grilled radishes with dates, apples and radish tops (Page 115) Roasted beets, avocado and sunflower seeds (Page 134) Grilled eggplant with tomatoes, torn croutons and lots of herbs (Page 236) Tomato, melon and hot chile salad with burrata (Page 265) Israeli-spiced tomatoes, yogurt sauce and chickpeas (Page 266) Raw Brussels sprouts with lemon, anchovy, walnuts and pecorino (Page 284) Farro and roasted carrot salad with apricots, pistachios and whipped feta (Page 290) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 10/6/2021): Indian Instant Pot Cookbook, by Urvashi Pitre

First show on the theme of "vegetables" plus tributes to Charlie Watts, Lee 'Scratch' Perry, Brian Travers, Ron Bushy and Don Everly.

Yura Sapi sits down with Iyvon E., artistic director of The Parsnip Ship, a podcast play company that amplifies bold artists for audiences who crave accessible stories and storytellers.

August in the Garden Show Notes In this episode Chris and Peter discuss National Allotments week and their drive towards sustainability helped by using water butts and mulch to conserve water.Find out about National Plum Day, Pershore and the Vale of Evesham including the Victoria Plum and how it grows and fruits on North facing walls. We discuss Waspinators and wasp traps to keep the wasps away from your Tea and cake! They also share the difference between High Tea and Afternoon tea.August is the time to check your potatoes for Blight. Find out what to do if you have it and how to check whether your potatoes are ready to lift. Garlic, shallots and onions are nearly ready for harvest too and we have a tip on how to get the bulbs to mature.Learn of the benefits of the Hozelock Growbag Waterer for growing tomatoes and using good fertilizers like Phostrogen to stop blossom end rot.There's still time to plant Lettuce - lollo rossa, Radish – French Breakfast, and for next year it is now time to plant your, Spring onions – White Lisbon, Spring Cabbages Offenham Spring, Swiss Chard – Bright Lights, Pak Choi. We discuss how to use Cress seeds to mark out your rows of slow sprouting vegetables like Parsnip and have the bonus of delicious Cress seedlings.In case you haven't yet seen it the informative Whartons rose video is well worth a watch (discussed in more detail in our Celebrating Roses podcast) Chris and Peter discuss their favourite fruit, the Strawberry, and the Strawberry Alpine.It's time to start taking softwood cuttings from semi hardy plants like Argyranthemum just in case your specimen plants get killed off by harsh winter frosts and we explain how to use rooting powder and gels and what to plant your cuttings in, including the benefits of mixing in some Perlite or Vermiculite. Buckingham Palace Gardens are open until the 19th Sept and we chat about what the gardens have to offer. Other gardens to visit more local to you and across the country can be found at National Gardens Scheme.Peter's Broad bean Dip recipe:250g - 300g of shelled (or frozen) broad beans 3 or 4 cloves of Garlic25 ml of olive oilretain a small amount of water the beans were cooked inSprig of RosemaryListen to the episode to find out how to make the dip.Music by Chiltern Music Therapy See acast.com/privacy for privacy and opt-out information.

Viv Williams offers info on how to identify wild parsnip and what to do if you're exposed to it.

Boppi and the kids pull up weeds at the pond...but what is that green plant with pretty yellow flowers?

I talk with Fran and Rich from YouTube, Instagram, and Facebook channel 'Floating our Boat'. Following their recent purchase of a new narrowboat, we discuss what it's like to live full-time on a boat and explore the UK's canal and rivers. I find out why Fran grabs hold of stinging nettles, what Rich's best chat-up line is, and how the couple spend their days. I also ask their advice to anyone thinking about buying a canal narrowboat and starting a new life on the waterways. Selling quality boats for over 25 years. ABNB is well known for their attention to detail, quality brochures and professionalism.Support the show (https://www.patreon.com/foxesafloat)

In which we discover what happens if you don't share your pizzas, that singing ducks make excellent messengers and how perfect parsnips can keep memories alive. This is another fantastic story from Giambattista Basile's Tale of Tales. I have already explored the history of these volumes in my Cat Cinderella episode but here is a quick recap for anyone who missed it. This book is a set of tales within a frame story of a wronged bride. The volumes of the book were published between 1634-36 and predate the books of literary fairy tales from Charles Perrault in France and the Grimm Brothers in Germany. Today's Story is Two Little Pizzas Today's Recipe is Roasted Parsnips & Green Sauce You can find the original text of the story and the books I used to research this podcast in the Further Reading Section of my blog article.

蔡璧名的七堂莊子情感課 https://elearning.parenting.com.tw/courses/52#chapter 莊子 養生主：緣督以為經，可以保身，可以全生，可以養親，可以盡年。 莊子 大宗師：吾猶守而告之，參日而後能外天下；已外天下矣，吾又守之，七日而後能外物；已外物矣，吾又守之，九日而後能外生；已外生矣，而後能朝徹；朝徹，而後能見獨；見獨，而後能無古今；無古今，而後能入於不死不生。 莊子 養生主：吾生也有涯，而知也無涯。以有涯隨無涯，殆已！ 想到更多皮拉提斯，請聽先前的末日料理https://anchor.fm/harrypodcaster/episodes/--Pilates---Truffle-eft255 --- Send in a voice message: https://anchor.fm/harrypodcaster/message

Can partnerships build the foundations of your business? Sally Rogers, Founder & CEO of Parsnip, tells us everything about her path as an entrepreneur before and after incorporating an associate to her project. With a strong and diverse background, she was able to learn from every experience she had and used that knowledge to define the type of company she wanted to build. Sally explains how after testing her potential market, she was able to find a need that would give value to the audience. How did she succeed? Let's check it out!Highlights: Major advantages of networking for entrepreneurs. How connecting with people from all over the map can help you define your business strategyThe turning points to overcome the "first year syndrome" when you design your project, after having basic reality checks. The way to define what type of company you want to build and the process to develop your strengths The key of being a “student of experiences” and how that can transform you, turning you from having zero experience to being able to identify a market need where you can provide value to your audienceWhy building a partnership can help you save money. The convenience of using networking tools for finding a cofounder who can encourage the service you are willing to provideThe perks of being involved in the latest digital spaces. How you can benefit from being active within the social media mechanismsTo learn more about Sally's company, visit her website! Sign up for The First Degree Membership! By becoming a member, we're getting more intimate than ever! Get the Membership! Check our past episodes of The Sixth Degree podcast! Remember to follow us on Instagram, Facebook, and Twitter.

As an emerging food brand, you're challenged to grow your sales, day in and day out. One of the easiest ways to expand your audience is through strategic partnering, and today's episode is ALL about that!   Join my guest, Sally Rogers of Parsnip, as she talks about building her marketing-focused business based on her experience in the packaged food industry, and seeing the need for a platform that facilitates that important connection between brands.   In today's episode we discuss: What partnership marketing is, why it's important, and who should do it How to get started as an emerging brand, and how to level up as you grow How to show up as a great partner, and what to do to convince bigger, more senior brands to collaborate with you Plus a ton more!   From here, grab my behind-the-scenes insight & bonuses from today's episode by joining our free Facebook community at www.foodbizwiz.com, plus click here for the detailed show notes, including links to connect with Sally's social channels and her website. See you there!   This episode is supported by Brand24, my favorite online platform for tracking what people are saying about me and my business, online, in real time. Grab your free account by clicking here!

Visit http://bailyhancock.com/scl/9 for the complete show notes Erin Lenhardt & Sally Rogers, Co-Founders of Parsnip join Baily to talk about: - Why they decided to combine forces and launch Parsnip, a digital platform that enables “brand dating” as Co-Founders after meeting at a networking event - How to identify whether a brand will make a great partner before you reach out - The best way to present yourself as a potential partner to a brand you want to collaborate with

Join me in episode 151 where I shall be discussing the latest on the vegetable patch and allotment. I will also be discussing a few tasty winter soups made from our own produce. The diary. In each podcast, I share what I have been doing on the allotment and vegetable patch this week includes Digging out raspberries and couch grass. Building a new shelf and electrical system in the potting shed. Logging how much food I have harvested of which I share in this blog post. I mention a shelving system that I am now using. This system I find being adjustable allows for plenty of adjusting in the future. The following links take you to Amazon page should you wish to look into these further. they are cheap and easy to use. Tasty winter soups. At this time of year, I really enjoy hot soups. With fresh homegrown vegetables, I believe makes the best soups. Below I have links to recipes I mention in this podcast Slow cooker stocks. Parsnip and onion soup Cream of Jerusalem artichoke soup. If you give them a try let me know what you think. If you have any recipes you would like to share then please get in touch.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan-Seared Red Snapper. Ingredients 6-ounce snapper fillets   Salt and ground black pepper 3 tablespoons olive oil 2 tablespoons unsalted butter 2 sprigs fresh thyme, tarragon, chives or another herb 1 tablespoon chopped flat-leaf parsley, optional DirectionsPat fillets dry with a paper towel. Season on both sides with salt and pepper.Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down, laying them down away from your body. Press down gently with a spatula for about 20 seconds to prevent curling.Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley.Parsnip Spinach PuréeIngredients 1 pound parsnips, peeled, thinly sliced 1 lb. fresh baby spinach 2 garlic cloves, thinly sliced ½ cup heavy cream ½ cup whole milk 2 tablespoons unsalted butter Kosher salt PreparationBring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover, add spinach and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.

Josephine and Donna get set for Xmas with a vegan recipe which is a great alternative to the tired nut cutlet. Josephine gets excited about the history of the Parsnip. Yum yum. This is a Sainsbury's recipe in association with Sainsbury's Magazine. For more information, go to www.sainsburysmagazine.co.uk, and you will find these recipes in NOVEMBER 2016 edition of Sainsbury's Magazine. Enjoyed this? Sign up to GORGEOUS MAIL at www.radiogorgeous.com #Recipe #Vegan #VeganXmas #Cooking

Ginger Carrot Soup - Craving that warm, hearty winter soup but done in the style of the vegans and gluten free? Gotcha covered here with my rendition of a savory Ginger Carrot Soup. With a boosted sugar content provided courtesy of the cousin of carrots, the beautiful parsnip, and given added depth and earthiness with freshly ground spices, this soup hits the mark. In this episode we discuss blooming spices, many hand power tools and the strength of one man's blade. For more, including the recipe, please vist www.thefirehousechef.com.