Podcasts about passion fruit

Sab and Jo discuss pest identification and turning seventy years young. 01:17 ABC listener Leonie has her pest identified - it was the native Red Jewel bug.13:52 Need help with your hungry pumpkins?20:33 How much room does your passionfruit vine need?Subscribe to the podcast through the ABC Listen App or wherever you like to listen.Listen to the program live on Tuesdays at 2:20PM or on Saturdays at 9:00AM on ABC Radio Perth. Ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Tom Dingwall, AI Growth Manager at Passion Fruit, joins Pathmonk Presents to unpack how modern marketing teams can scale faster using flexible talent and AI-driven workflows. Tom shares how Passion Fruit connects companies with specialized freelance marketers across the full marketing mix, while avoiding the inefficiencies of traditional agency models. The conversation dives into the launch of PIP AI, Passion Fruit's marketing copilot built specifically for marketers facing repetitive tasks and limited time. Tom also explains how content, events, and outbound drive growth, why case studies are critical for website conversions, and what truly makes a high-converting marketing website in today's competitive landscape.

And you don't do it for the men—men never notice. You just do it for yourself, you the fuckin' coldest. Das ist Drake auf "Fancy" und ihr wisst, wenn hier lyrics stehen wurde keine Folgenbeschreibung seitens Frau Oatmeal eingereicht. Dementsprechend wünsche ich euch diese Woche eine wundervolle Woche (Caro sicher aber auch).LG kiss kiss kiss& kommentiert mal euren Lieblingssong von Drake wenn ihr das hier gelesen habt. (Cheat Code - falls ihr keinen wisst, dann schreibt einfach "Passionfruit geht immer". Oder "Tuscan Leather - bestes Intro". Oder "National Treasure - wer checkt, der checkt" (weil den checken wirklich die wenigsten))

Mango, passionfruit and frangipanis – Sab and Christine dish out garden advice like they're on a tropical holiday.10:40 Can (and should) I save seed from my passionfruit? 25:55 What is ailing my dear frangipani so?41:05 It's mango season baby! What's the best fertiliser for sweet juicy fruits? Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Today we're Franch and Kench and consider calling the whole thing off as we taste goo cups and seed sacks. We play a round of Rock or Gloop? before coming up with a new spin-off idea by squinting real hard. This episode has it all: etymology, biology, theology and an exclusive Drop In Addendum. Keep the Flavor Going! ATK Key Lime Pie recipePassion fruit curdPassifloraEpisode 198: Grapes Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for our annual Ins & Outs Episode! This is what we do every New Year, instead of making resolutions or setting problematic body change goals. It's deeply unserious but still satisfies that urge to reflect and make some (fun) plans for the year to come! Listen to hear... ⭐️ The pants Virginia forgot she was wearing. ⭐️ The food trends Corinne is SO OVER. ⭐️ Virginia's new religion!!To hear the whole thing, read the full transcript, and join us in the comments, you do need to be an Extra Butter subscriber.Join Extra Butter!

Advent 2025 Day 18 is full of fruity goodness. Arpus makes really great fruit smoothie beers. This one is Chili X Pineapple X Passionfruit X Apricot. The chili is nicely balanced against the rich fruit flavors. It's not too spicy but builds gradually while enjoying the beer.  #beer #craftbeer #drinks #advent2025 #pastrysour

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 8 appeared last week. New episodes drop every Friday. Overview Fermentation cooperatives represent one effective social organizing principle among many. In the future, kombucha cafes could replace bars and coffee shops as primary gathering spaces—not because the beverages possess magical properties, but because fermentation creates affordable spaces where people gather around shared productive work. This episode explores Mumbai’s “Fermentation District,” where bio-breweries have become community hubs, enabling stronger civic engagement. These spaces succeeded by combining smart urban design, economic cooperation, and cultural preservation into environments that made authentic connection easier than virtual isolation. The Inheritance of Empty Buildings By 2052, colonial-era buildings in Mumbai’s abandoned Ballard Estate business district stood empty after the Great Flood of July 26, 2047, drove businesses to higher ground. Climate refugee and fermentation consultant Khushi Sengupta—one of the Darjeeling tea plantation refugees who had fled to the Thames Valley Mega-tower together with the Tamang family—traveled back to India to visit family and help rebuild the shattered city. Her relatives had made the grueling 1,300-mile journey west from the Darjeeling foothills to Mumbai after their once-thriving tea plantations were devastated by climate change. It is early October. The monsoon rains have ended. Khushi stands in a gutted office building, water stains still visible three meters up the marble walls. She’s meeting municipal planner Rajesh Krishnan, who spreads architectural drawing across a ruined reception desk while Khushi’s eight-year-old daughter Priya explores the echoing space. “The flood created a crisis,” Rajesh explains. “The government wants temporary housing—stack refugees in minimal square footage, provide basic services, move on. But I’ve seen that approach fail in Delhi, Kolkata, and Chennai. Dense housing without social infrastructure creates slums, not communities.” Khushi watches her daughter discover an old fermentation crock in what was once the building’s cafeteria—remnants of someone’s office kombucha hobby. “What if we built around production instead of consumption?” she asks. “In the Thames Valley tower, the tea gardens and fermentation floors weren’t just amenities; they were integral to the process. They gave people something to do together. They created economic relationships.” Rajesh considers this. The 440 lakh rupees allocated to this district could fund either 1,000 housing units with no common spaces or 700 units with shared productive facilities. The conventional approach prioritizes maximum density. However, traditional methods have produced Mumbai’s sprawling slums, where civic engagement is nearly impossible—no gathering spaces, no economic cooperation, everyone struggling individually. “Show me what you’re imagining,” he says. “Back in the UK,” she explains, “we discovered that when people brew together, they talk. When they talk, they coordinate. When they coordinate, they govern themselves. Fermentation doesn’t create democracy—it creates the conditions where democracy can happen. Regular rhythms, shared investment, economic interdependence.” Six Months Later Khushi’s visit has lasted longer than intended, but no matter. Rajesh Krishnan has secured preliminary approval from city authorities for an experimental fermentation space. He’s looking to Khushi to replicate the Thames Valley tower’s success in Mumbai. If only things were that simple. The space is chaotic—babies crying, elders arguing about fermentation technique in four languages, someone’s SCOBY is contaminated and they need to start over. This is not the harmonious vision Rajesh sold to the municipal government. Narayan, a skeptical elder from a traditional Brahmin family, insists proper fermentation requires specific ritual purity. Fatima, a Muslim woman, questions the halal status of kombucha, wanting confirmation that the fermentation process doesn’t produce haram alcohol levels. A Tamil family wants to recreate their grandmother’s rasam kombucha but lacks the ingredients. A couple from Nagaland has never fermented anything and feels overwhelmed. Mountain Bee Innovation Amira Islam, daughter of Honey Islam, founder of Mountain Bee Kombucha, watches Khushi navigate these conflicts. “This is why industrial-scale kombucha failed,” she observes quietly. “They thought they could standardize living processes. But fermentation is always local—local ingredients, local microbes, local knowledge, local preferences.” Amira operates the district’s most experimental bio-brewery in the Mountain Bee Innovation Labs. Her facility spans three floors, each representing a different democratic process through carefully crafted flavor experiences. The Pineapple-Chili Democracy Floor serves Islam’s recreation of the original “crowd favorite” blend for first-time political participants. The bold, balanced combination of juicy pineapples with subtle chili heat creates the perfect environment for introducing newcomers to participatory governance. Citizens nibbling tacos and tortilla chips while debating local issues find the familiar yet exotic flavors lower social barriers and encourage participation. The Flower ‘N Spice Contemplation Level houses the district’s most complex decision-making processes. The striking purple brew—colored by butterfly pea flowers and warmed with fermented green tea spices—induces the meditative state necessary for addressing long-term planning challenges. Residents sip the cinnamon-forward blend through long straws (the founder’s original “pro tip”), allowing the warmth and spice nuances to enhance their focus during lengthy policy discussions. The Bangalore Blue Grape Strategic Floor serves as the district’s evening governance center. The bold, deep-flavored kombucha made from GI-tagged Bangalore Blue Grapes has evolved into the perfect “non-alcoholic nightcap” for late-night budget negotiations and emergency response planning. The antioxidant-rich brew’s complex flavor profile matches the sophisticated nature of high-level municipal decisions. Dramila Kombucha Cultural Exchange The district’s most dynamic space honors Ezhil Mathy’s legacy of constant innovation. The Dramila Kombucha Cultural Exchange features fermentation tanks that change flavors weekly, ensuring democratic processes remain as dynamic as the beverages they accompany. The centerpiece is the “Sundal Council Chamber,” where Mathy’s legendary Mango, Chili & Coconut kombucha facilitates discussions about street food policy and integration of the informal economy. Citizens familiar with Chennai’s East Coast Beach snack culture instantly connect with the flavors of traditional lentil and chickpea preparations, creating cultural common ground among diverse refugee populations. The facility’s seasonal rotation includes Orange & Christmas Spice sessions for holiday planning, Passion Fruit & Tender Coconut forums for tropical agriculture policy, and Rose, Kokum & Ginger assemblies for traditional medicine integration. Each flavor profile creates specific psychological and social conditions that enhance particular types of democratic dialogue. Community Dialogue Khushi calls for attention. “Everyone, stop. Look around. What do you see?” “A mess,” someone mutters. “I see twenty families who will live in this building for years,” Khushi responds. “Right now, you’re strangers. In six months, you’ll be neighbors. In a year, you’ll be a community—or you’ll be strangers who happen to share walls. The difference is whether you learn to work together now, while the stakes are just kombucha.” She proposes a solution: Each family develops its own fermentation tradition while sharing space and equipment. They rotate teaching responsibilities. They pool resources to buy ingredients. They sell surplus together and split profits. “Fermentation is your excuse to gather,” she explains. “Whether your kombucha is halal, whether it follows proper ritual, whether it tastes like your grandmother’s—those are your decisions. What matters is that you make those decisions together, negotiate those differences, and build relationships that will matter when you’re deciding how to manage the building, how to share childcare, how to respond when the next flood comes.” Some remain unconvinced. “In my village, we knew everyone. We didn’t need excuses to cooperate,” Narayan says. “You’re not in your village,” Khushi replies. “You’re in a city of refugees from a hundred villages. The old social structures are gone. Either you build new ones, or you live as isolated atoms in anonymous density. Fermentation gives you something to build around.” SBooch Cultural Preservation By 2053, the district’s first pan-India commercial operation was established. The SBooch Heritage Collective occupies six floors of a restored Art Deco building. Each floor represents a different Indian regional fermentation tradition. But this isn’t a museum—it’s a working brewery preserving the vision of founder Nirraj Manek and brand ambassador Chef Niyati Rao’s regional Indian recipes. Anika Rao, Chef Niyati’s daughter, now in her early thirties, gives a tour while a health inspector takes notes. The Nagaland floor ferments with ingredients foraged from remaining forest patches. The Odisha level celebrates rice-based fermentation. The Tamil Nadu floor recreates rasam combinations. The fermentation tanks perfectly replicate Chef Niyati’s “From the kitchens of South” blend. Citizens debating water management policies sip the “neither too sour, nor too spicy” combination of tomato, hing, tamarind, and earthy spices that once defined authentic Madurai flavor. The Maharashtra level serves Koshimbir kombucha—”a salad in a bottle”—to residents discussing urban agriculture proposals. The drink’s tomato, cucumber, and coriander profile literally connects voters to the vertical gardens they’re planning. The Gujarat section’s Gor Keri kombucha, capturing the “sweet, tangy, and slightly spicy” essence founders once described as “straight from Nani’s house,” becomes the traditional beverage for intergenerational council meetings where elders share wisdom with climate refugee youth. “My mother spent twenty years documenting regional Indian fermentation before climate change destroyed many of these ecosystems,” Anika explains. “These recipes aren’t just flavors—they’re genetic libraries of microbial diversity adapted to specific ingredients and climates that no longer exist.” The health inspector finds violations: incomplete temperature logs, a fermentation batch showing contamination, and inadequate equipment-cleaning protocols. “This is exactly what corporate interests warned about,” he says. “Artisanal operations can’t maintain safety standards. Why not just let established beverage companies make these flavors?” “Because they can’t,” Anika explains patiently. “Corporate fermentation optimizes for consistency and shelf stability. My mother’s Gor Keri kombucha required fresh ingredients, seasonal variation, and bacterial strains that evolved over centuries in Gujarat’s climate. You can’t mass-produce that while maintaining quality. But you also can’t scale traditional home brewing without safety oversight. We’re finding a middle path.” “We’re learning,” she tells the health inspector. “Some of us come from traditional fermentation backgrounds, but we’re working at scales our grandmothers never imagined. We need training, equipment, and yes—regulation that protects consumers without requiring million-dollar compliance costs that only corporations can afford.” They work out a solution: The district will establish a shared food safety laboratory that multiple small breweries can use. The health department will provide training tailored to fermentation cooperatives. Standards will be maintained, but costs will be shared. The Governance Crisis By 2060, the Fermentation District has succeeded beyond expectations. Municipal services costs are 40% below comparable districts. Crime rates are minimal. Economic activity is robust. But success creates new problems. A real estate developer wants to buy three buildings for luxury condos, using funds that could expand into adjacent blocks for more climate refugee housing. But accepting would displace two established breweries and change the district’s character. A hastily convened community meeting is contentious. Over two hundred residents crowd into the plaza. Brewery operators want to reject the offer—their businesses can’t relocate without losing their customer base. Newer refugees wish to accept—housing is desperately needed, and the money could help hundreds of families. Some suggest negotiating with the developer. Others propose alternative funding sources. Khushi notices something important: this chaotic, frustrating meeting is democracy in action. People with different interests are arguing, proposing alternatives, forming coalitions, making their cases, doing the hard work of negotiating between legitimate competing interests. “Why can’t we just all agree on what’s best?” one resident demands. “Because there isn’t one ‘best,'” Khushi replies. “There are trade-offs. Economic development versus community character. Immediate housing needs versus long-term sustainability. Individual property rights versus collective planning. Real democracy is managing these conflicts, not eliminating them.” “But the breweries bring people together,” a young activist shouts from the back. “That creates unity!” “Sure,” Khushi agrees. “The breweries give us regular reasons to talk. That creates communication. But straightforward unity of purpose is a fantasy. The democratic process is messy, slow, and frustrating. But it’s the only way diverse people with different interests can govern themselves.” After four hours, they reach an imperfect compromise: accept the developer’s offer for one building (the least established brewery agrees to relocate with compensation), use the funds to purchase and convert two adjacent buildings, then lobby the municipality for additional zoning changes that would allow more mixed residential/commercial space. Nobody is completely satisfied. The relocated brewery owner is unhappy. The developer wanted all three buildings. Some refugees will wait longer for housing. But the decision was made collectively through a genuine democratic process. The Comparative Study Dr. Meera Patel, an urban sociologist from IIT Bombay, was pleased that her research into the Fermentation District had concluded. At the Indian Sociological Society’s annual meeting, Dr. Patel’s presentation showed comparative data on the Fermentation District versus three control districts with similar demographics, climate impacts, and initial conditions. The numbers were convincing: A skeptical academic challenges her, never one to miss an opportunity to critique ethnographic methodology. “How do you isolate the effect of fermentation from other variables? The Fermentation District also has better architectural design, more green space, and different economic models. Maybe it’s not the kombucha at all.” “Exactly,” Dr. Patel agrees. “That’s precisely our conclusion. The fermentation cooperatives succeed because they’re part of an integrated social infrastructure. As my next slide demonstrates…” Another academic chimes in. “So this isn’t about probiotics improving ‘cognitive architecture’ or gut bacteria changing behavior, as some have argued?” Dr. Patel laughs. “No. This is about urban design and social capital. The Fermentation District succeeds because it fosters conditions allowing social capital to develop. That requires physical spaces, economic structures, and cultural frameworks. The fermentation is the organizing principle, not a biochemical intervention.” After the meeting ends, a journalist from Dainik Jagran stops her in the hallway. “So the secret to better communities is kombucha?” “It’s not that simple,” Dr. Patel replies. “The secret to better communities is giving people reasons and spaces to cooperate regularly around shared interests. Fermentation cooperatives provide that. As do community gardens, craft guilds, neighborhood workshops, or any structure that combines gathering space, productive work, and economic cooperation. The specific activity matters less than the social infrastructure it creates.” Expansion and Limitations By the mid-2060s, Khushi Sengupta had become quite the world traveler. She conducted workshops for groups from São Paulo, Detroit, Jakarta, and Lagos who wanted to replicate the Fermentation District model. Some experiments worked. Others didn’t. She learned what works and what doesn’t. In São Paulo, a Brazilian team adapted the model using traditional cachaça and fermented vegetable cooperatives rather than kombucha. They understood the principle: create spaces for regular productive cooperation. The specific fermentation tradition mattered less than the social infrastructure. There were misgivings. A member of the São Paulo cooperative shared his concerns. “Some people tell us we’re appropriating Indian culture by copying your model.” “You’re not copying our model,” Khushi reassured him. “You’re applying principles of community design to your own cultural context, in your neighborhood, with your people, using your fermentation traditions. That’s exactly right. If you tried to make Indian kombucha in São Paulo, you’d fail. Local knowledge, local ingredients, local preferences—those matter. The universal principle is: give people spaces and reasons to cooperate productively.” However, in Detroit, Michigan, things didn’t go so well. A well-funded American attempt failed because it focused on breweries rather than broader social architecture. They built beautiful fermentation facilities but maintained standard apartment layouts with no common areas, standard economic models with no cooperative ownership, and standard social patterns with no regular gathering rhythms. Result: fancy kombucha cafes in an anonymous apartment complex. Civic engagement remained minimal. The grandson of a Bloomfield Hills auto executive raised his concerns. “Our city has vacant buildings, unemployed workers, and a need for community spaces. But we also have deep racial divisions, economic devastation, and institutional distrust. Will fermentation cooperatives solve those problems?” Khushi looked him in the eyes. She saw confusion, fear, and some resentment. “No,” she replied. “They’ll create spaces where people can begin working on those problems together. That’s all. Social infrastructure makes cooperation easier—it doesn’t eliminate the need for difficult negotiations, institutional reform, or economic justice.” Things went better in New York City, where the government-owned grocery stores opened in the 2020s by Mayor Mamdani connected environmental justice to social equity, leading to fermentation hubs across all five boroughs. From the hipsters of Brooklyn to the intellectuals of the Upper West Side, fermentation flourished. Despite valiant efforts, the Nigerian organizers of the Lagos Fermentation District struggled as rapid population growth overwhelmed the social infrastructure. The breweries helped but couldn’t keep pace with demand. They learned that social infrastructure requires matching population density, economic resources, and gathering spaces. Priya, now in her early twenties and a valued assistant, asks her mother a difficult question: “Some people say you’re claiming fermentation fixes everything. That makes other people angry, and they reject the whole idea. Why not just be clear about what works?” Khushi pauses. Her daughter has identified the communication challenge. “You’re right. The media likes simple stories: ‘Kombucha magic creates perfect communities.’ That’s not what happened. But writing that ‘Carefully designed social infrastructure including fermentation cooperatives as one element of integrated community development produces measurably better outcomes in contexts with adequate resources and population densities’ doesn’t make a good headline.” An Uncomfortable Truth In 2072, the twentieth anniversary celebration of the pioneering Mumbai District is bittersweet. The district has succeeded by many measures, but not all. There are now over 2,000 residents with stable housing and 47 active fermentation cooperatives. Crime rates remain low, civic engagement is high, and economic vitality is sustained. The model has been replicated in twelve cities worldwide. However, problems persist. Two hundred families who couldn’t adapt to the cooperative model have left the district. Three breweries have failed due to mismanagement, and tensions persist between traditional and innovative fermentation approaches. The debate over raw, pasteurized, and kombucha from concentrate remains no closer to resolution than when the first KBI Verified Seal Program was introduced. Economic inequality has arisen between successful breweries and those struggling to survive. The district remains dependent on municipal support for infrastructure. Since the architectural design requires space, the model doesn’t scale to very high densities, and some residents never fully engage despite the infrastructure. Dr. Patel presents her updated research at the Indian Sociological Society annual meeting. “The Fermentation District demonstrates that thoughtfully designed social infrastructure produces measurably better community outcomes,” she says. “But it’s not magic. About 75% of residents actively participate—that’s remarkably high, but not universal. Economic challenges persist. Cultural conflicts continue. The infrastructure makes cooperation easier, not automatic.” Khushi Sengupta delivers the conference closing keynote to the assembled urban planners, architects, and sociologists. Her speech is brutally honest: “Twenty years ago, we had empty buildings and displaced people. We made several choices. We chose to build community around shared, productive work, and we decided on fermentation because it connected people to cultural traditions while creating economic opportunities. It worked—better than conventional refugee housing, worse than utopian expectations. But understand: kombucha didn’t create democracy. Democracy created the kombucha. We chose to govern ourselves collectively, and fermentation provided us with a tangible focus for coordination. The breweries are symbols of cooperation, not its cause. “Other communities should learn from what works: provide people with spaces to gather, opportunities to share, economic stakes in outcomes, and cultural practices that connect them. Whether that’s fermentation, gardening, crafts, or childcare collectives matters less than the underlying principles. “But also learn from what didn’t work: This approach requires resources, space, and time. It works best at the neighborhood scale, not the megacity scale. It requires people willing to cooperate—you can’t force community. And it doesn’t address deep-seated structural problems like poverty, discrimination, or political corruption. It creates spaces where people can work on those problems together.” Epilogue: Priya’s Generation It’s 2072, and Priya Sengupta, now twenty-eight, is an associate professor in urban planning at the Indian Institute of Technology, Bombay. Priya leads a tour of the Fermentation District for her freshman class. She’s grown up in this environment and can explain it clearly: “This is where I learned that communities are designed, not natural,” she tells the students. “My mother’s generation made choices: how to use space, how to structure economics, how to create gathering rhythms, how to preserve culture while adapting to change. “My generation is studying these principles so we can design better communities as climate change continues displacing populations. We’re not looking for magic solutions. We’re looking for replicable, adaptable, evidence-based approaches to community building that work at different scales in different contexts. “The Fermentation District is a notable example of success. It’s not the only way, not the perfect way, but it’s a way that worked here. That’s worth learning from.” A student asks: “What would you tell someone who claims fermented beverages biochemically produce civic engagement?” Priya doesn’t hesitate: “I’d say they’re confusing correlation with causation. People who drink kombucha in this district are more civically engaged—but not because of the beverage. They’re engaged because the brewing cooperatives create social infrastructure that makes engagement easier, more rewarding, and more necessary. The kombucha is correlation, not cause.” Priya enjoys brewing kombucha with her class, teaching fermentation while explaining urban design principles. The next generation understands: it’s not about magic beverages. It’s about designing communities that make cooperation easier than isolation. Celebration Bollywood celebrated Mumbai’s Ballard Fermentation District in a feature-length film Baadh Ke Baad (After the Flood). The hit song from that movie was Sab Milkar Ab (All Together Now). The English translation reads: In the Ballard District we set up shopRefugees who gathered togetherBrewing kombucha non-stopSafe from stormy weather Stay togetherPlay togetherStay together All together nowAll together now One SCOBYOne goalOne peopleOut of the manyOne Local ingredientsLocal microbesLocal knowledgeLocal choice Fermenting togetherGoverning togetherRegular rhythmsCooperationTolerancePeace The Medical Revolution Awaits As democracy evolved through fermentation, an exhausted oncologist in her Stanford University break room was making a discovery that would transform medicine itself. What began as desperate compassion for dying patients would prove that the most sophisticated pharmaceuticals weren’t manufactured in sterile laboratories—they were brewed in living partnerships. We reveal the details in next week’s installment, available only on Booch News. Disclaimer This is a work of speculative fiction. Names, characters, businesses, events, and incidents are the product of the author's imagination, assisted by generative A.I. References to real brands and organizations are used in a wholly imaginative context and are not intended to reflect any actual facts or opinions related to them. No assertions or statements in this post should be interpreted as true or factual. Audio Listen to an audio version of this Episode and all future ones via the Booch News channel on Spotify, Apple Podcasts, or wherever you get your podcasts. To hear the songs from this and past episodes, check out the Playlist menu at the top of the Booch News home page. The post Our Fermented Future, Episode 9: The Urban Sociology of Fermentation appeared first on 'Booch News.

Christian Horgan and wildflower queen Sue Leighton team up to tackle your gardening questions. 00:31 ABC listener Kevin asks what to do to keep his passionfruit - which didn't flower or fruit for year and has suddenly "gone ballistic" - happy and continue to bear fruit? 05:09 How to transfer a frangipani from a pot to the ground (the bigger the hole the better!)07:48 Tips on propagating jacarandas from seed.Subscribe to the podcast through the ABC Listen App or wherever you like to listen.Listen to the program live on Tuesdays at 2:20PM or on Saturdays at 9:00AM on ABC Radio Perth. Ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Drake vs. Ja Rule

Passionfruit farmer Mitchell East is flipping the script on food waste, giving unsellable fruit a second chance. Mitchell returned to his family farm in Manjimup WA on a mission to find a tasty use for surplus, speedily perishable fruit like passionfruit and cherries.The horticulture industry is always looking for new ways of squeezing value from seconds produce, with many tonnes of fruit and vegetables that can't be sold or stored going to waste every day.And there's no shortage of produce in the Southern Forests food hub around Manjimup, which punches well above its weight to grow a massive volume and variety of fresh produce for domestic and international markets.Liv sat down with this fruit-farmer-turned-manufacturer to hear how Mitchell is utilising otherwise wasted fruit to not only boost profit margins but to re-connect consumers with the growers of their food.Chapters00:00 Mitchell's Farming Journey and Background02:48 The Unique Food Hub of Manjimup05:37 Value Adding Passion Fruit: Challenges and Opportunities08:57 Creating Products from Waste: A Sustainable Approach11:45 Collaboration With Other Growers 14:33 Innovative Products and Market Adaptation17:46 The Story Behind Yuzu and Other Unique ProduceLearn more about Willarra Gold and how Mitchell and Jen are collaborating with other local fruit growers to get more from the delicious produce they grow.You can hear more episodes of Humans of Agriculture here. If you enjoyed this episode, share with a friend and let us know your thoughts at hello@humansofagriculture.com.  Don't forget to rate, subscribe, and leave a review!

How We Seeez It! Episode 305, Bring Her Back “Grapefruit.” – Piper. We continue the moth of spooky with “Bring Her Back”.  We watched this one on HBO. From the team that brought you “Talk To Me” which we covered last year. Interesting but not the scary we are looking for. We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. There should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. Drinks for the episode "The RackaRacka" 1 oz Batavia Arrack van Oosten ¾ oz Mezcal ½ oz Dry Curaçao ¼ oz Fernet Branca ¾ oz Passionfruit syrup ¼ oz Fresh lime juice "Morning the Mother" Half cup of Lemon lift black tea Generous pour of Bloody Shiraz Gin Pour of Vanilla Bean simple syrup. Squeeze of fresh lemon.  Show links. https://hwsi.podbean.com/e/bring-her-back/  HWSI LinkTree HWSI Facebook Link  HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

Jo and Sab solve your garden issues, one call at a time00:47 ABC listener Nat wants some recommendations on what to plant near her chook pen and dog kennel - that will provide good shade and be suitable. 03:24 Do you have a tree you want to get rid of? Find out how. 04:13 Got the dreaded chilli thrip? What can you do about it.Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Tuesdays at 2:20PM or on Saturdays at 9:00AM on ABC Radio Perth. Ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Jo and Sab on passionfruits, caterpillars and sunshine in your garden.01:24 What to do with a sick frangipani tree.03:57 Recommendations for creeper vine varieties to climb a windbreak lattice. 11:53 What is growing on your gum trees leaves? It could be webbing caterpillars.Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Tuesdays at 2:20PM or on Saturdays at 9:00AM on ABC Radio Perth. Ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Roots and Shoots live from the glorious Kings Park05:01 If your Grevillea has grown out of hand, here is the best time to trim it back. 06:12 ABC listener Mary asked what is the best local native species to increase canopy and shade in home gardens and also helping adaptation to climate change?14:29 Passionfruit not fruiting? Find out why. Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Tuesdays at 2:20PM or on Saturdays at 9:00AM on ABC Radio Perth. Ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Not Hot Take: Marketing shouldn't feel like a meeting. It should move you.This week, Verity sits down with Henry Hayes – Head of Marketing @ Passionfruit and the comedic content machine reshaping how brands build attention, internally & externally.Whether you know Henry from his LinkedIn comedy bits or his unconventional marketing strategies at Passionfruit, this conversation peels back the layers on what today's brand teams really need to nail.Think funny's overdone, or simply isn't for you? Think again.Press play to hear:Brand vs. Performance? That's Old News: Henry shares why separating the two is a risk in 2025 and beyond – and what should be done differently.Behind the ‘Comedy Content Machine': From Stan parodies to ‘The Bear for Marketers', Henry breaks down how he ideates – and why truth always trumps polish.Why Passionfruit Doesn't Spend on Ads: And what their founder said that changed everything.How to Unlock Employee Creators: Why leadership's job is to get out of the way, and let their teams build personal brands that fuel business growth.D2C Brands, You're Still Playing It Too Safe: Henry names names, shares what works, and dissects why brands still treat Instagram like a shop window.This one's part tactical teardown, part creative permission slip.Listen in. Rethink the rulebook. And maybe… be funnier.Chapters:00:00 – From Creator to Head of Marketing05:10 – Building Advocacy Internally10:20 – Marketing at the Speed of Culture14:40 – Why Passionfruit Doesn't Spend on Ads20:15 – D2C Brands Are Still Playing It Safe25:55 – Let Employees Create (Then Get Out of the Way)31:25 – Comedy Is a Marketing Tactic42:35 – You Are Not the CustomerRate & review Building Brand Advocacy:Apple PodcastsSpotifyConnect with Henry:On LinkedInOn InstagramOn TikTokVia Passionfruit's LinkedIn

Should I rip out my wife's favourite passionfruit? Sab and Amber serve up a fun mix of gardening advice and marital mediation.01:35  Update on snail science! with PhD researcher Marta Karolak 39:33  John gets Sab's blessing to rip out his wife Diana's favourite passionfruit vine.51:02  Diana responds! The passionfruit is set to go. All's well that ends well. Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listenListen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Send us a textPour yourself a passion fruit and pineapple daiquiri as we dive into a spirited cultural showdown! Which Disney theme creates more magic – the laid-back tropical vibes of Polynesia or the vibrant energy of Latin America?Our tropical cocktail sets the perfect backdrop for this friendly debate as we explore how Disney brings these rich cultural influences to life across their global properties. The Polynesian Resort stands as a monument to Disney's dedication to immersive theming, with its iconic lobby, pristine beaches, and over-water bungalows representing the gold standard of Disney accommodations. Meanwhile, Coronado Springs makes a compelling case for Latin American architectural beauty with its stunning Gran Destino Tower and exceptional dining options.From attractions to entertainment, we weigh the current offerings like Journey of Water against Mexico's Gran Fiesta Tour, while looking ahead to game-changing additions like Animal Kingdom's Pueblo Esperanza. We dream big with blue-sky concepts that would elevate both cultural representations, including a breathtaking Polynesian island pavilion at EPCOT complete with immersive dining, entertainment, and interactive experiences.The cinematic battle pits modern classics against each other – does the musical brilliance of Encanto and Coco outshine the adventurous spirit of Moana and the quirky charm of Lilo & Stitch? We also compare the dining, drinks, and merchandise experiences that bring these cultures to life throughout Disney destinations.Whether you're a tiki bar enthusiast or can't get enough of Latin rhythms, this episode offers fresh perspectives on how Disney celebrates these diverse cultural influences. Plus, we share details about our upcoming budget-friendly Disneyland trip that proves you don't need to break the bank for Disney magic. What cultural theme would you like to see Disney expand next?Here's who we are and what is in store for you

With such fuit extravagance this beer could only go by one name! A summer seasonal part of the Bay City line up, Ziggy Sourdust is a kettle sour with big flavors or Passion Fruit and guava with a perfect balance and a little surprise that Austin and Alex give us the details on.

Sabrina joins Amber from her tropical hideaway in Bali 4:44 Bad news for a passionfruit vine that has been struggling 9:27 How to encourage flowers on a wisteria vine that has never bloomed11:21 Best trees for a tricky spot that is in full shade all winter and full sun all summerSubscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen

passion fruit mousse second try

Sabrina and Leonie dive into staghorn ferns, passionfruit and strawberries5:11 The process of diving staghorn ferns8:45 Strawberries green and not ripening34:42 Passionfruit forming but not ripeningSubscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

In one of the wildest chats yet, Brett sits down with Monica Kenny-Byers—a regional nurse and self-proclaimed unit—to unpack some truly unholy stories from the hospital floor. From the now-infamous “passionfruit patient” to 21 Questions: Rectal Foreign Body Edition, this yarn goes deep (literally). Monica doesn't hold back as she recounts what people will shove up their arse and why flat bases save lives. It's chaotic, educational, and downright hilarious.#propertrueyarn Hosted on Acast. See acast.com/privacy for more information.

Carrie Cox is filling in for Amber Cunningham with Sabrina Hahn in the studio answering your gardening questions.10:54 Grape vine confused about which season we are in, putting out vigorous new shoots 22:10 Several eucalyptus trees planted five years ago still haven't flowered yet, including a silver princess34:39 Another passionfruit vine that is failing to produce fruitSubscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Carrie Cox joins Sabrina Hahn for Roots and Shoots10:25  20 years of successful capsicum growing and suddenly they are dying12:14 Illyarrie red cap gum is covered in leaf blisters46:59 Could the trucked in water on a regional property have caused issues in the garden?Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Episode OverviewAt ADI's 21st Craft Spirits Conference in Baltimore, host Ronnell Richards sits down with Crystal Rivera — co‑founder of Puerto Rico Distillery (PRD) — to explore how a father‑daughter team turned cultural tradition into Maryland's first dedicated pitorro distillery. From launching in March 2020 (the week COVID shut the world down) to expanding into a 12,000‑sq‑ft facility this year, Crystal explains why preserving island heritage, supporting local growers, and bootstrapping with family grit created a grassroots success story.What Exactly Is Pitorro?Puerto Rico's centuries‑old “moonshine” rum: high‑proof, cane‑based, and traditionally infused with fruits, spices, or coffee.How PRD balances legality, authenticity, and modern craft‑distilling standards.Bootstrapping Through a PandemicSelling their own homes to self‑fund the distillery, then pivoting to hand‑sanitizer production and doorstep deliveries during 2020 lockdowns.Slow‑and‑steady growth: year 1 flavor R&D, year 2 restaurant/bar placements, year 3 statewide self‑distribution.Family, Culture & ResponsibilityLearning blending techniques from her father Ángel and the island's underground maestros.Representing Puerto Rican diaspora pride in every bottle and ensuring first‑sip “legitimacy” for seasoned pitorro drinkers.New 12,000‑Sq‑Ft Facility in 2025Moving from a 2,000‑sq‑ft Frederick space to a six‑times‑larger building in Brunswick, MD—expanding production, events, and barrel programs.Advice for Aspiring Distillers“Build the ladder while you climb.” Do the research, but don't over‑analyze—some lessons only surface once you're in motion.Surround yourself with mentors and suppliers (ADI is a prime network).On Cultural Authenticity:“One taste and you know if it's real pitorro. Hitting that mark is non‑negotiable.” – Crystal RiveraOn Pandemic Perseverance:“We launched the week COVID hit. Hand sanitizer kept the lights on while we perfected flavors for year two.” – Crystal RiveraOn Taking the Leap:“Some things you only learn after you start. Don't wait until the plan is perfect—start climbing and add rungs as you go.” – Crystal RiveraPuerto Rico Distillery: https://PuertoRicoDistillery.comTasting‑room hours, flavor lineup, and newsletter (join for DTC shipping launch).Online Retail Partner (ships to 38 states): Linked under “Buy Online” at PRD website.American Distilling Institute: https://Distilling.com – membership, forums, and competition info.Taste Authentic Pitorro: Order PRD's classic or infused bottles online and compare to island memories (or start new ones).Visit the New Facility: Plan a Brunswick, MD trip in 2025 for expanded tours, cultural events, and barrel‑room tastings.Join ADI: Tap into supplier networks and peer mentorship that helped Crystal find agave, molasses, and packaging solutions.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Crystal Rivera, Puerto Rico DistilleryLocation: Recorded live at ADI's 21st Craft Spirits Conference, BaltimoreRate & Review on your favorite podcast app.Subscribe for more global craft‑distilling stories.Join ADI to connect with innovators like Crystal: https://Distilling.com/membership¡Salud! Every drop has a story—and every voice keeps the spirit alive.In This Episode, You'll LearnKey QuotesAbout Puerto Rico DistilleryFoundedMarch 2020 (Frederick, MD)FoundersCrystal Rivera & her father, Ángel RiveraSignature SpiritsPitorro Clasico (uninfused), Coconut, Passion Fruit, Coffee, Limited Holiday CoquitoExpansionNew 12,000‑sq‑ft Brunswick, MD facility opening late 2024CommunityDiaspora cultural events, nonprofit hurricane‑relief partnershipsResources & LinksAction ItemsEpisode CreditsEnjoyed the Show?

In this episode of Riding Unicorns, James Pringle is joined by Raffi Salama, Co-Founder & CEO of Passionfruit, a fast-growing marketing OS used by the world's most ambitious brands to orchestrate campaigns across resourcing, planning, execution, and tracking.Raffi shares his journey from launching David Beckham's Inter Miami football club to scaling Passionfruit across London, Lisbon, and now New York. What started as a freelance marketplace has evolved into a full-stack platform for marketing teams in the AI era, already used by the likes of PepsiCo, L'Oreal, Motorway, and Klaviyo.We explore:

𝗧𝗵𝗲 𝗢𝗳𝗳𝗶𝗰𝗶𝗮𝗹 𝗦𝗺𝗼𝗼𝘁𝗵 𝗝𝗮𝘇𝘇 𝗦𝗶𝗻𝗴𝗹𝗲𝘀 𝗖𝗵𝗮𝗿𝘁 𝗙𝗼𝗿 𝗦𝗽𝗮𝗶𝗻 & 𝗟𝗮𝘁𝗮𝗺 𝗦𝗲𝗺𝗮𝗻𝗮 𝗱𝗲𝗹 𝟱 𝗱𝗲 𝗠𝗮𝘆𝗼 | 𝗙𝗼𝗿 𝗠𝗮𝘆 𝟱𝘁𝗵 Over on the TOP 100 singles chart, Paul Taylor’s «Forever More» remained on top for the second week in a row, edging out Eric Knight’s «Passion Fruit» which stayed at No. 2. Congratulations 𝗣𝗔𝗨𝗟 𝗧𝗔𝗬𝗟𝗢𝗥, our new TOP 1 Congratulations to everyone that made it into this week’s Top 100! 𝗡𝗘𝗪 𝗧𝗢 𝗧𝗛𝗘 𝗧𝗢𝗣 𝟭𝟬𝟬 🔊 100.- EXPEDITION - Kyle Schroeder 🔊 099.- HIGH FIVE - James 'PG' Spraggins Ft. Oli Silk 🔊 098.- ELEMENTAL - Tom Browne Ft. Gail Jhonson 🔊 095.- WHOA! - Michael Fields Ft. Nathan Mitchel 🔊 094.- NOTHIN' AIN 'T - Patrick Bradley Ft. Darren Rahn 🔊 087.- SAY WHAT - Lemek 🔊 𝗛𝗜𝗧𝗦 𝗕𝗬 𝗬𝗢𝗟𝗔𝗡𝗗𝗔 𝗖 𝗠𝗨𝗦𝗜𝗖 𝗣𝗜𝗟𝗟𝗦 🔊 JEANETTE HARRIS 𝗕𝗬 𝗙𝗥𝗔𝗡𝗖𝗜𝗦𝗖𝗢 𝗦𝗔𝗡𝗖𝗛𝗘𝗭 𝗦𝗨𝗣𝗘𝗥 𝗖𝗟𝗔𝗦𝗦𝗜𝗖𝗦 🔊 DAVE BRUBECK 𝗕𝗬 𝗖𝗔𝗣𝗜𝗧𝗔𝗡 𝗝𝗔𝗭𝗭 𝗥𝗜𝗚𝗛𝗧 𝗢𝗡 𝗧𝗛𝗘 𝗘𝗗𝗚𝗘 𝗢𝗙 𝗕𝗘𝗖𝗢𝗠𝗜𝗡𝗚 𝗖𝗛𝗔𝗥𝗧-𝗧𝗢𝗣𝗣𝗜𝗡𝗚 𝗛𝗜𝗧 🔊 Hubert Eaves IV - The Cookout 🔊 Carlos Camilo - In Winter Time Ft. Doug Thomas 🔊 Big Mike Hart - Passport Ft. Jackiem Joyner 🔊 Architects Of Sound - Te Amo Ft. Randy Brecker 🔊 Rei Narita - Whistling Sand 🔊 Lowell Hopper - Just The Way I Like it 🔊 Reggie Codrington - Joy In The Midst 🔊 Jarez - Only If You Knew 🔊 Barbara Fowler - Feel Like Makin' Love Ft. Rohn Lawrence 🔊 Eric darius - Too Good 2 let Go 🔊 Jay Rowe - Summer Moon 🔊 Jerry Peters - The Connection 🔊 Mike Murray - Downtown 🔊 Nicholas Cole - Blue magic 🔊 Alex Fanjul - You Are Mine Ft. Lorena G.G. 𝗡𝗘𝗪 𝗧𝗢 𝗧𝗛𝗘 𝗧𝗢𝗣 𝟮𝟬 🔊 019.- TO THE MOON - The TNR Collective 🔊 016.- LATE NIGHT RENDEZVOUS - Terry Disley 🔊 014.- MORNING LOVE - Daryl Beebe 𝗧𝗢𝗣 𝟭 🔊 001.- FOREVER MORE - Paul Taylor

Amber and Sabrina talk haircuts for grass trees, a total re-do on a front garden and a neighbour's impressive passionfruit vine 26:40  Neighbour's passionfruit vine has entangled a frangipani tree that needs pruning. Is it best to wait for the fruit to ripen or chop the lot?32:46 Do grass trees in their natural habitat need haircuts?46:44 Advice on a complete re-do of a front garden in a new housing estate.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

Key Points:Mish's Background and Book Overview - 60-something prostate cancer survivor, now 5 years cancer-free - Moved from South Africa to Canada, shifted focus from cancer to broader men's health - Book "Beyond Erections" (originally titled "Softcock ") fills gap in resources on enjoying without erections - Draws from personal experience, prostate cancer support group, and interviews with diverse individuals/couplesMental and Emotional Aspects - Acknowledging loss and grief around erectile changes is important - Reframing expectations and embracing body changes takes time - Withdrawal is common but not a good long-term strategy - Challenging cultural myths about "fixing" everything medicallyPhysical Exploration and Pleasure - Shifting focus from just genitals to whole-body pleasure - Slowing down, using light touch, exploring non-genital erogenous zones - Developing interoception (awareness of internal body sensations) - Adapting to changes in arousal patterns and redefining "finishing"Energy and Connection Beyond Physical - Cultivating awareness of subtle energy exchanges between partners - Visualizing energy circuits in the body during intimate touch - Allowing pleasure to spread and "store" throughout the body - Developing practices to circulate energy solo or with a partnerCommunication and Presence - Importance of clear, ongoing communication about desires and boundaries - Developing presence to notice subtle shifts in arousal/energy - Being comfortable with different needs/desires between partners - Taking responsibility for one's own pleasure while respecting partner's wishesNext Steps - Readers can purchase "Beyond Erections" on Amazon or through beyonderections.com - Cam to potentially visit Passion Fruit shop in Melbourne to support local retailer - Mish and Cam open to future podcast conversations on related topicsRelevant Links:Mish's Twitter: @RecoveringMan1Mish's website: www.recoveringman.net

Jo and Sab want you to whip out your paintbrush in your garden06:05 Why is your mistletoe dying? 08:30 Is worm juice and native plants a match made in heaven, or hell? 20:35 Tips on turning flowers into fruit with self pollination. All you need is a paint brush! The hilarious Sabrina Hahn is a font of knowledge.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720 Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Click here for Natasha's Passion Fruit, Coconut & Tequila Layered Cake recipe.For Jubilee 2025 tickets, click hereTo get our new Love Issue, click hereSubscribe to our baking newsletterVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Natasha: Instagram, “More Than Cake” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Send us a textJoin hosts Keith Bendes and Brendan Gahan on the latest episode of Creator Economy Live, where they dive into the ever-evolving world of influencer marketing. This week, they sit down with James Del, the visionary behind Passionfruit, a platform pushing boundaries in the creator space. With a career spanning Gawker, Tao Group, and numerous leadership roles, James shares his journey, marketing insights, and the key trends shaping the industry. From SXSW's creator palooza to the rise of Linkedfluencers and the $10 billion influencer marketing spend forecasted for 2025, this episode is packed with essential knowledge for anyone in the creator economy. Plus, don't miss the Creator & Brand of the Week picks and a look at the latest industry buzz!

Jo and Sab cover owl friendly gardens, big tree and yodelling. 00:50 Tips on planting citrus trees near if you live near the ocean.01:50 Make your garden owl friendly. 06:11 Grow your own macadamia nuts. 25:18 How to get rid of pesky onion weed. The hilarious Sabrina Hahn is a font of knowledge.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720 Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen

Brazilian artist Zé Tepedino tells his fascinating story of journeying from Rio to Dubai, his innovative public art residency, and the creative process behind his large-scale fabric installation. He shares his unique perspective on materials, their histories, and their transformation into art. Host Bayan Dahdah helps him delve into his childhood, inspirations, and his ritualistic approach to experiencing new cities, culminating in an engaging discussion about his exhibition Passion Fruit. This special episode of The afikra Podcast was recorded on the Quoz Arts Fest stage at alserkal in Dubai in January, and is one in five episodes which will be published on this podcast or Quartertones. Make sure to check them out!00:00 Introduction to the Artist and Fabric as a Medium01:45 Zé Tepedino's Journey to Dubai04:44 Childhood Inspirations and Early Artistic Influences07:14 The Significance of Objects and Materials13:35 The Creative Process and Studio Rituals18:43 Experiencing and Adapting to Dubai23:47 The Story Behind "Passion Fruit"26:23 Closing RemarksZé Tepedino was born in 1990 in Rio de Janeiro, Brazil, is a contemporary artist renowned for his minimalist approach to abstract forms. He holds a bachelor's degree in Visual Communication from the Pontifícia Universidade Católica do Rio de Janeiro (2017) and has further honed his craft under the mentorship of Charles Watson at Atelier Novo Mundo in 2016. His artistic practice is characterized by a deep engagement with his surroundings in Rio de Janeiro. He meticulously selects everyday materials and objects, transforming them through techniques such as sewing, painting, and sculpting. His work spans various mediums, including sculptures, installations, and performances, all reflecting a profound connection to Brazilian culture and traditions. Connect with Ze

DEEE-lighted to welcome this ABSOLUTE JOKER on the poddy Henry Hayes creates f*cking hilarious content Behind the comedy is a whopper-big-brain, whipper-smart wittyHenry is Head of Marketing at Passionfruit - who work with PepsiCo, AB InBev, MarsIn This Is Strategy Seth Godin, all ideas are built on TimeGame Empathy Systems Marketing Strategy is like Comedy Marketing like Comedy is built on empathyMarketing like Comedy is playing games Marketing like Comedy is understand the system you're in, like a fish knowing it's in water Marketing like Comedy is understanding the complexity of the human soul Marketing like Comedy is seeing things no one else noticesLoved the Seth Godin, Will Storr podcasts? Similar poddy with a heavy seasoning of scatty, profanity, debauchery ON THE MENU:1. Jimmy Carr: How to Find Your Edge: Weird complimentary strengths + lean into weird idiosyncrasies2. The Hidden Pressure of going to Eton (god, we sound like w*nkers) - “you're meant to do great 3. How Henry Turned His Life Around: Swapping Prozac for Purpose 4. The Genius of Raff and Passionfruit: more starts ups must allow employees to build their own personal brands 5. Nike's Brand Building Strategy Secrets: Global vs. Local - “you only need to be important in 12 cities” 6. The Art of Small, Meaningful Life Changing Events “Value first; Product second”. 7. If you put blood, sweat and tears into it, people can feel hard work in their bones 8. Marketing Lessons from Shakespeare's Comedy: Understand Complexity of Human Beings==============================================

Today Allen and RD are tasting the Bero Brewing non-alcoholic variety pack. There are 3 different brews and four cans each. Have you had them yet? From the website:"Variety is the spice of life. Whether you are looking to share or savor on your own, the Variety Pack is the perfect way to enjoy our three dynamic styles.Ingredients- Kingston Golden Pils: Water, malted barley, hops, yeast- Edge Hill Hazy IPA: Water, malted barley, malted wheat, malted oats, hops, yeast- Noon Wheat: Water, malted barley, malted wheat, malted oats, hops, yeast, and other natural flavorsTASTING NOTES- Kingston Golden Pils - Malty, Biscuit, Herbal, Spicy, Grassy, Toast, Bread, Vienna Malt, Moderate Bitterness- Edge Hill Hazy IPA - Hoppy, Tropical, Dank, Citrus, Round, Soft, Light Haze, Lime, Passion Fruit, Juicy Fruit- Noon Wheat - Fruity, Tropical, Orange, Lime, Crisp, Cereal, Orange Juice, Lifesavers, Candy-Like finish"Thanks for watching!#beer #bero #berobrewing #nonalcoholic #nonalcoholicbeer #beerreview #strikeoutbeer #beerpodcastBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Fresh off the plane from Bali and with Amber in tow, Sab helps out with gardening questions of all shapes and sizes. 5:57 Help, my passionfruit's leaves have gone curly-wurly!  18:11 Black ants, be gone! (but I don't want to use poison)32:52 How to stop rats ringbarking your citrus treesListen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.

learn how to use the verbs "to like" and "to love"

There are certain fruits that grow on trees with unusual features, giving rise to the question of whether the Beracha over these fruits is "Ha'etz" – like for other fruits – or "Ha'adama." These fruits include papaya, banana, pineapple and passion fruit. As for papaya, Hacham Ovadia Yosef ruled (in Hazon Ovadia – Berachot, p. 23) that since the papaya tree produces fruit within the first year after it is planted, it does not qualify as a Halachic "tree." This is based on the Tosefta's ruling that a defining characteristic of trees, as defined by Halacha, is that they produce fruit in a slow, gradual process. As such, the Beracha over papaya is "Ha'adama." Nevertheless, given the different opinions that exist, the halachic status of papayas, as well as that of bananas, pineapples and passion fruit, remains uncertain. We recite "Ha'adama" over these fruits, since "Ha'adama" suffices after the fact even for fruits that optimally require "Ha'etz," but the possibility that these fruits require "Ha'etz" has certain important ramifications. One example would be a fruit plate at a Kiddush on Shabbat that consists of grapes, melon and pineapple. Grapes certainly require "Ha'etz," melon certainly requires "Ha'adama," and the status of pineapple, as mentioned, is uncertain. If one wishes to partake of all three, he should first recite the Beracha of "Ha'etz" over the grape, followed by "Ha'adama" over the melon. The pineapple is then covered according to all views, since both Berachot have been recited. As the status of pineapple is uncertain, it is preferable to recite the Berachot over the other fruits in order to avoid a situation of Halachic doubt. Another example is where one eats dates and pineapple. The individual in this case can either first recite "Ha'adama" over the pineapple, and then recite "Ha'etz" over the dates, or, if he prefers eating the date first, he can recite "Ha'etz" over the date with specific intention that this Beracha does not cover the pineapple. After eating, he should first recite "Boreh Nefashot" over the pineapple, followed by "Al Ha'etz" over the dates. If he would first recite "Al Ha'etz," this Beracha would cover the pineapple, and so he should recite "Boreh Nefashot" before "Al Ha'etz." Summary: The halachic status of papayas, bananas, pineapple and passion fruit with respect to Berachot is uncertain, and so, in order to cover both possibilities, we recite "Ha'adama" over these fruits. If one eats one of these fruits – such as a pineapple – together with a fruit that requires "Ha'etz," one should either first recite "Ha'adama" over the pineapple, or first recite "Ha'etz" over the other fruit with specific intention that this Beracha should not cover the pineapple. If the other fruit is one which requires the recitation of "Al Ha'etz" after eating, one should first recite "Boreh Nefashot" over the pineapple and then "A Ha'etz" over the other fruit.

This week we put a ring on Anora. We also discuss In the Realm of the Senses as apart of movie roulette, Hellraiser III: Hell on Earth, Don't Move, and Rising Impact. All while drinking Braaaaaaaains - Passionfruit, Pineapple, and Banana. A smoothie sour by Drekker Brewing Company, out of Fargo, North Dakota. Intro and Beer Selection 0:00-14:38 Anora Review 14:38-49:46 Movie Roulette 49:46-1:15:05 Nano Reviews 1:15:05-1:39:16 Outro 1:39:16-1:41:56 Subscribe to our Patreon for premium episodes! Like us on Facebook! Follow us on Apple Podcasts! Follow us on Spotify! Follow us on  Podbean! Follow us on Instagram! Follow us on TikTok! You can buy individual premium episodes on our Bandcamp! Send your questions and comments to sudsandcinemapodcast@gmail.com Logo and Artwork by @djmikeholiday

Today on She's My Cherry Pie, we're revisiting one of our favorite episodes, host Jessie Sheehan's interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the reproductive rights bake sales that Natasha organized in New York for several years. Natasha also shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Want to bake along? Here is Natasha's Passion Fruit, Coconut & Tequila Layered Cake recipe.Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Natasha: Instagram, “More Than Cake” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

In this episode of the Chad and Cheese Podcast Does Europe, Joel and Lieven discuss the Olympics, anti-tourism protests in Europe, and play the ultimate game of Buy or Sell with several European startups. They review and give their opinions on the startups Earlybird, doinstruct, WorkerHero, Moniti and Passionfruit. They also explore the reasons why Europeans have a dislike for tourists. Chapters 00:00 - Introduction and Overview 01:35 - Discussion on the Olympics 06:15 - Conversation on European Sports 08:45 - Review of Earlybird Startup 13:15 - Review of doinstruct Startup 15:46 - Review of WorkerHero Startup 20:19 - Review of Passionfruit Startup 27:09 - Discussion on Anti-Tourism Protests in Europe 30:18 - Reasons for Europeans' Dislike of Tourists 31:57 - Conclusion and Farewell Keywords Chad and Cheese Podcast, Europe, Olympics, anti-tourism protests, startups, Earlybird AI, doinstruct, Work Hero, PassionFruit, Moniti, Gojira, Yusuf Dikec,

For years now, MrBeast has been the king of the internet. The 26-year-old creator has the most subscribed to channel on YouTube, millions of young fans, and a new streaming deal with Amazon. But now, after a string of controversies, his empire might be crumbling. How did all of this happen, and what does a potential MrBeast downfall mean for the internet? Taylor Lorenz talks to Steven Asarch, a freelance digital culture reporter who's been covering MrBeast for Rolling Stone and Passionfruit. Later, Taylor breaks down the latest headlines including why everyone is posting about a minion nailed to a cross, Kick streamer Adin Ross gives Trump a cyber truck and potentially violates election laws, the Google antitrust suit, and Tim Walz mania. Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'm joined by Tibo Louis-Lucas , Founder of Revid.AI, as we explore a wide range of Creator tool ideas and business opportunities1) Brand & Influencer Matching 2.0• Passionfruit's success shows there's still room for innovation.• Idea: Flip the model. Create a "link tree" for brands, not creators.• Use AI to curate & rank inbound creator applications.• Brands save time, creators find opps. Win-win. 2) Framework: Mini-Tools Strategy for Growth•  Build  small, useful tools related to your core product.• Example: Taplio's LinkedIn video downloader drove 1M+ monthly visitors.• Key insight: The simplest ideas often outperform complex ones.• Let users try core features without signing up. Genius! 3) SEO Isn't Dead (Despite ChatGPT)• Action-based queries (e.g., "compress video") will still drive Google traffic.• Double down on building useful web tools.• They'll likely remain relevant even as AI search evolves.4) Content strategy: Humans + AI is the future• Don't rely 100% on AI for content creation• Combine AI assistance with genuine human experiences.• Story-driven content will always stand out. • Bonus Insight: Anti-positioning is underrated.5) "Certified No AI" Product Suite• As AI-generated content floods the market, there's opportunity in the opposite direction.• Idea: Build a suite of "certified no AI" tools for content creation.• Position as the authentic, human-centric alternative.• Tap into growing AI fatigue. Want more free ideas? I collect the best ideas from the pod and give them to you for free in a database. Most of them cost $0 to start (my fav)Get access: gregisenberg.com/30startupideas

The Shred is a weekly roundup of who's raised funds, who's been acquired and who's on the move in the world of recruitment. The Shred is brought to you today by Jobcase.

From the West Side of Jersey and Florida, we're rolling down the street sippin on gin and juice...specifically Gin and Juice cocktails by Snoop Dogg and Dr. Dre. This variety pack had an interesting flavor line-up, which included: Citrus, Melon, Apricot, Passionfruit. It's time to C-Walk that medicine in you!

Linktree: https://linktr.ee/AnalyticNotorious Mass Effect - Segment: Drizzy Dominates StreamingThis segment dives into Drake's reign over Spotify streams, analyzing his achievements, impact, and most-played hits.Drake solidified his status as a streaming king by surpassing not only Eminem but also reaching a historic 100 billion total streams on Spotify as of June 18th, 2024. Currently boasting 78.1 million monthly listeners, Drake consistently outpaces Eminem (34.3 billion streams, 56.4 million monthly listeners)Beyond the Numbers:Drake's chart-topping anthems and strategic collaborations (think Rihanna, Nicki Minaj, Lil Wayne) have undeniably fueled his streaming success.His ability to connect with a broad audience keeps him at the forefront of listener preferences.Stream Standouts:Drake's most streamed track on Spotify, "One Dance," sits at a staggering 3.2 billion streams, followed by hits like "God's Plan," "Passionfruit," and "Work."Industry Impact:The late Juice WRLD remains a dominant force with 22.7 billion streams, while Travis Scott and Kanye West hold strong spots with over 20 billion streams each.Join Analytic Dreamz as we dissect Drake's streaming mastery and explore the ever-evolving landscape of hip-hop on Spotify.Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

@ginandjuice_official @drinksprinter #SummerCocktails #Podcast #CelebrityEndorsements #radioshow #summer Co hosts : Good ol Boy Dave, Good ol Boy Mike, Good ol Boy Sparky, and Good ol Gal Julieanna SUDS  Episode – Are celebrity-endorsed drinks worth the hype? This summer, we're putting them to the test! Join us as we taste and rate canned cocktails from Snoop Dogg and Kylie Jenner. It's a fun, candid, and sometimes surprising episode you won't want to miss. Listen now! We taste and rate the following beer from 1-5: Sprinter Vodka and Juice – Sprinter Spirits, Los Angeles, CA1.           Sprinter Lime 4.5% ABV- SUDS- 22.           Sprinter Peach 4.5% ABV – SUDS-13.           Sprinter Grapefruit – 4.5% ABV- SUDS-24.           Sprinter Black Cherry – 4.5% ABV- SUDS- 1Gin & Juice by Dre and Snoop – By Dre and Snoop, Waverly, NY1.           Citrus – with real juice, Citrus and rose 5.9% ABV – SUDS-22.           Apricot – with real juice, Apricot, honey, bergamot 5.9% ABV –SUDS-33.           Melon – with real juice, watermelon, hibiscus 5.9% ABV SUDS-3 and with Hendricks Gin – SUDS-44.           Passionfruit – with real juice, passionfruit, pineapple, ginger 5.9% ABV- SUDS- 2info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services:  Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DavePrison City Brewing, New England Ipa, Hazy Ipa, Double Ipa, Craft Beer, Beer Tasting, Auburn New York, Beer Review, Citra Hops, Simcoe Hops, Mosaic Hops, Cryo Pop Hop Blend, New York State Brewers Association, Craft Beer Competition, Beer Enthusiasts, Beer Ratings, Hazy Double Ipa, Brewery Takeover, Ipa Beer Styles, Beer PodcastSnoop Dogghttps://en.wikipedia.org/wiki/Snoop_DoggSprinter Vodkahttps://drinksprinter.com/ Gin and Juicehttps://www.ginandjuice.com 

The name... will give you pause if you're at happy hour with Mom. The drink, removes any concerns because it tastes so good! Who doesn't like passion fruit, vanilla, vodka, and prosecco? The Pornstar martini and Jules' zhuzhed up version, the Guava Star Martini are in the spotlight in this episode. Uncle Brad dives into the history behind the drink, exposing a little scandal. Jules keeps it real by answering @janman923's question, “What's a good and easy drinking summer batch drink for a BBQ?”    Porn star Martini   In your shaker add:   1oz Passion Fruit liqueur  1oz Vodka  1/3 oz Vanilla simple syrup syrup  ¼ oz Lime juice  1oz passion fruit puree  1oz passion fruit juice  Shake for 20 – 30 seconds  Double strain into your chilled martini glass  Garnish with ½ passion fruit (good luck)  Pour a 1 oz shot of prosecco and down it to cleanse your palate     Frozen guava-star Martini  In your blender add:  1.5 oz Vanilla vodka  4-5 square guava puree square  1 oz passion fruit liqueur, for the zip  ¾ oz lime juice  ½ oz vanilla syrup  ½ cup crushed ice and blend  Garnish with a dehydrated lime wheel!    TIP: Easy to make batch drinks for summer BBQ's    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices