Podcasts about pecans

The Benefits of Recycling Wind TurbinesWhile wind energy is renewable and non-polluting, the wind turbines themselves can create pollution problems. Now, scientists are creating wind turbines that can be made with less energy, but also create less waste because they can be recycled. This, of course, reduces impacts on the waste stream and provides a sustainable alternative to current wind turbines that are often extremely hard to recycle. Moreover, the new material requires less energy to create and mold into the desired output, subsequently reducing associated greenhouse gas emissions.Making Wind Turbines with Recyclable ResinNot surprisingly, even renewable energy resources also have environmental costs. For instance, when the life of a wind turbine ends (after about 20 years), it ends up in landfills. Moreover, as more wind farms are built and older turbines are taken out of usage, the waste burden is significant. Most resins also used in wind turbines require many nonrenewable resources and a lot of energy to produce. In addition, they do not easily degrade.This is why researchers at the National Renewable Energy Laboratory (NREL) started developing turbines from recyclable resin. They call the resin PECAN, and it is created with “bio-derivable resources” like sugars as opposed to the type of resin that has traditionally been used, which is not bio-derived and extremely hard to upcycle. Specifically, when the wind blades are unusable they are shredded to be used as “concrete filling”, which never biodegrades, while turbines made of recyclable resin can chemically break down within 6 hours.Benefits of Recyclable Resin Not only can PECAN withstand harsh weather, but it does not deform over time. Additionally, once the resin undergoes a chemical process called “methanolysis” it only takes 6 hours for the original carbon and glass to be recovered to be recycled. Moreover, the catalyst to harden the resin is also recovered and this means that it is possible for it to be used again (creating a circular waste stream). Moreover, PECAN produces “40% less greenhouse gas emissions and 30% less energy to make”.Challenges of Implementation There is a general lack of awareness of solutions like PECAN which strive to make our waste stream more circular, and without that awareness, it would not be able to make the large positive impact that it is capable of making. This is also one of the reasons why right now, wind turbines made out of recyclable resin proves to be more expensive, as there is not enough of a demand for it yet.Ryan Clarke believes that creating wind turbines from naturally occurring resources like sugars can be extremely helpful in waste reduction. Additionally, he emphasizes that larger deployment of this technology and increased awareness can lead to major cost savings in the long run. About Our GuestRyan Clarke studied materials science and became a postdoctoral researcher for the National Renewable Energy Laboratory, where he was the study's lead author. Now, he works at Hexion Inc. as a R&D material scientist.ResourcesreNews, NREL Develops Recyclable Resin for Wind BladesENERGY THEORY, NREL Develops Wind Turbine Blades From Recyclable ResinEnvironment + Energy Leader, NREL's Breakthrough in Renewable, Recyclable Wind EnergyFurther ReadingResearch Gate, A Recyclable Epoxy for Composite Wind Turbine BladesNEW ATLAS, Fast-Dissolving Bio Resin Could Drive Recycling of Wind Turbine BladesFor a transcript, please visit: https://climatebreak.org/recyclable-resin-for-wind-turbines-with-ryan-clarke/ 

January 17, 2026 - Texas Lawn and Garden Hour by Neil Sperry

January 17, 2026 - 1PM KLIF by Neil Sperry

January 18, 2026 - 8AM WBAP by Neil Sperry

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Tommy's foolishness continues

January 3, 2026 - Texas Lawn and Garden Hour by Neil Sperry

January 10, 2026 - 1PM KLIF by Neil Sperry

January 10, 2026 - Texas Lawn and Garden Hour by Neil Sperry

January 3, 2026 - 1PM KLIF by Neil Sperry

January 4, 2026 - 8AM WBAP by Neil Sperry

December 28, 2025 - 8AM WBAP by Neil Sperry

December 27, 2025 - 1PM KLIF by Neil Sperry

December 27, 2025- Texas Lawn and Garden Hour by Neil Sperry

Allen and RD knock back a Shiner Pecan Pie porter and talk about Thanksgiving!Thanks for watching!#beer #craftbeer #thanksgivingBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

We have a present for you this Christmas - nine beers across three podcasts all in the feed right now! In this last Xmas 2025 episode, we take a walk on the wild side and find quite a surprise. So grab the Christmas beer of your choice, sit back to watch the falling snow and spend a cozy time with us. Próst to part three!   Pecan pronunciation courtesy of PBS.  https://www.youtube.com/shorts/bJ74bWRcCAQ Be sure to join us in becoming a member of your local PBS station!   https://www.greatlakesbrewing.com/christmas-ale  https://shiner.com/beer/shiner-holiday-cheer/  https://bentpaddlebrewing.com/beer/christmas-cookie-cream-ale/    Be sure to check out Driftless Drinks on YouTube!

December 13, 2025 - Texas Lawn and Garden Hour by Neil Sperry

December 13, 2025 - 1PM KLIF by Neil Sperry

December 14, 2025 - 8AM WBAP by Neil Sperry

find me in the land of yellow stickers, fake snow on Frankie's fur & Charlie Brown was bullied

I'm drunk, eating butter pecan ice cream, and letting my thoughts fly.For all things Solomon Ray, https://linktr.ee/solomonraymusic Instagram: http://www.instagram.com/solomonraymusicTwitter: http://www.twitter.com/solomonraymusicTikTok: https://www.tiktok.com/@solomonraymusic SnapChat: https://www.snapchat.com/add/solomonraymusic Write into the show: ask@thesolomonraypodcast.comOrder my cookbook: www.solomonraycookbook.comShop: www.solraybeauty.com 

Jesse and Maggie discuss his visit to Nunzio on the island last week, plus she shares some of her secrets for her world famous pecan pie. And a preview of […]

Discontentment may try to arise as you begin this year's holiday celebrations, but let's aim to cultivate thankfulness. In this sermon, Pastor Allen Jackson discusses five ways we can practice gratitude this Thanksgiving season in obedience to God and His Word. He shares biblical methods of expressing gratitude to God, fostering thankfulness for the blessings in our lives, repenting of ungratefulness, being thankful in spite of the hardships we face, and living humbly in service and generosity to those around us. The discipline of a grateful attitude instead of a grumbling one will bless us this holiday season.  

Gary & Shannon kick off the hour with a recap of the wild Monday Night Football turnovers, overtime chaos, and Shannon reporting live from the SoFi sidelines as the Chargers pull off a dramatic OT win. They dive into Justin Herbert’s toughness, Jalen Hurts’ nightmare game, and Phillip Rivers training for a possible comeback at 44.Then Shannon relives her now-legendary, extremely awkward Billy Crystal moment (“PeCaN Pie!”) and talks about the glamorous life of… getting rejected on the sidelines.From there it’s cosmic panic and courtroom drama: 3I/ATLAS is making its closest approach to Earth, Ghislaine Maxwell evidence is set to drop, and Australia is about to shut down social media for kids under 16 — sparking a global culture war over whether it’ll save children or just enrage them.Gary & Shannon wrap the hour with a new study linking endless scrolling to ADHD-like symptoms, and the uncomfortable truth that social media hasn’t made us more connected… just permanently reachable.See omnystudio.com/listener for privacy information.

November 29, 2025 - 1PM KLIF by Neil Sperry

December 6, 2025 - Texas Lawn and Garden Hour by Neil Sperry

November 30, 2025 - 8AM WBAP by Neil Sperry

December 6, 2025 - 1PM KLIF by Neil Sperry

December 7, 2025 - 8AM WBAP by Neil Sperry

Dive into America's "lopsided outrage economy". Following the viral incident where a Cinnabon employee in Ashwaubenon, Wisconsin, Crystal Wilsey, was fired for confronting Somali customers with racial slurs and mocking a hijab, Lionel and callers debate the disproportionality of the public response. They explore the deeper political and cultural currents—the fear of "losing control of my country and my culture"—and the sense that some incoming groups seek to replace American values rather than assimilate. Learn more about your ad choices. Visit megaphone.fm/adchoices

Serena Schaffner, Chief Marketing Officer at the American Pecan Council and the American Pecan Promotion Board discusses how artificial intelligence could impact the pecan industry.   To stay connected with USFRA, join our newsletter and become involved in our efforts, here. 

Ep 238 | This week on Discover Ag, Natalie and Tara dig into Jeff Bezos' role in the beef industry, the end of a 200-year-old publication, and why your FFA jacket just became a fashion statement. The hosts tackle viral claims about methane-reducing feed additives for cattle, separating Bill Gates' investments from Bezos' initiatives. They discuss the Bovaer controversy in Denmark where farmers are now required to use methane-reducing supplements, and explore the tension between environmental responsibility and farmer autonomy. Plus, the Farmer's Almanac is publishing its final edition after 206 years, FFA jackets have become the hottest vintage fashion item, and the hosts reveal why your Costco pecans are at least a year old. Stick around for a disco debrief on the first documented US death from Alpha-Gal Syndrome (the tick-borne meat allergy), plus a deep dive into the pecan supply chain. Spoiler: the US grows 80% of the world's pecans, but we ship them to Mexico to be shelled, then import them back. The food supply chain is wild, and the hosts break down why "fresh" is complicated. What We Discovered This Week

Product Recall: Undeclared Pecan and Wheat in Cookie Butter Holiday Bark and Pecan, Cranberry & Cinnamon Holiday BarkChoceur branded Cookie Butter Holiday Bark sold at Aldi may contain undeclared pecans. People who have allergies to pecans run the risk of serious or life-threatening allergic reaction if they consume these products.Choceur branded Pecan, Cranberry & Cinnamon Holiday Bark may contain undeclared wheat. People who have allergies to wheat run the risk of serious or life-threatening allergic reaction if they consume these products.The recalled items were distributed nationwide through Aldi grocery stores.Cookie Butter Holiday Bark is packed in 5 oz. Choceur branded stand up pouch bags with the lot # 29225 and best by date on 05/2026, which are printed on the back of each bag. Pecan, Cranberry & Cinnamon Holiday Bark is packed in 5 oz. Choceur branded stand up pouch bags with the lot # 29225 and best by date on 08/2026, which are printed on the back of each bag.Full recall statement I would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

This culinary nut is a staple the Southern U.S. — and has been since way before such a thing existed. In this classic episode, Anney and Lauren break open the history and cultures behind pecans.See omnystudio.com/listener for privacy information.

Happy Thanksgiving from Nephilim Death Squad — broadcasting from The Standard Coffee Shop and NDS Studios!In this chaotic holiday special, The Raven, Top Lobsta, and Matt sit down to rank EVERY classic Thanksgiving dish — from the absolute bangers to the absolute trash. This episode is pure NDS energy: jokes, roasting each other, roasting food, calling out bad recipes, talking Bohemian Grove, venue drama, coffee shop stories, biblical side-quests, and nonstop chaos.Inside the episode we dive into:

In “Texas Pecans, A Thirsty Nut to Crack,” Gravy producer Avery Thompson explores how a changing climate is impacting pecans in Texas, and introduces listeners to the innovative Texans using both age-old techniques and twenty-first-century adaptations to ensure Texas pecans make it to the grocery shelves—and into a Thanksgiving pie near you. For about as long as there have been humans in what we now know as Texas, they have likely found sustenance in the land's native pecans. For many years, Texas supplied the world with the bulk of its pecans—but in recent years, the state has seen unprecedented heat waves and droughts, which have stressed not only its residents, but one of its most vital and revered crops. Exacerbating the climate problem is an explosion in population across the state, particularly in central Texas, where urban sprawl from the growing cities of Austin and San Antonio not only puts pressure on the water table, but also offers a tempting cash-out for struggling pecan farmers. Between drought-affected trees and the sale of farms, Texas is seeing a statewide decline in annual pecan yields. And climate scientists predict that these rough recent years are likely not an exception, but a new normal. Still, Texans are finding creative ways to adapt and preserve their trees and a way of life. For this episode, Thompson talks to pecan growers, including Troy Swift of Swift River Pecans, who has turned to regenerative agriculture and biodiversity. She also speaks to Mark Walls of 38 Pecans, who has invented creative new pecan products to boost his business. Jennifer Wammack of Berdolls, a commercial bakery, tells how her family ships pies all over the world and distributes them through vending machines. And Thompson also visits the Lamar Senior Center in Austin, one of the last remaining nut-cracking facilities open to the public, where people come after gathering pecans on their own property each autumn. Hopefully, for many holidays to come, we can all enjoy a big slice of Texas's state dessert. Learn more about your ad choices. Visit megaphone.fm/adchoices

Farm+Food+Facts host Joanna Guza talks with Serena Schaffner, Chief Marketing Officer at the American Pecan Council and the American Pecan Promotion Board provides an overview of the U.S. pecan industry, including domestic and international marketing strategies, grower challenges and research that is identifying new opportunities.   Resources:  https://eatpecans.com/    https://americanpecan.com/   To stay connected with USFRA, join our newsletter and become involved in our efforts, here.  

November 22, 2025 - 1PM KLIF by Neil Sperry

November 23, 2025 - 8AM WBAP by Neil Sperry

November 22, 2025 - Texas Lawn and Garden Hour by Neil Sperry

We're thrilled to have Erin Jeanne McDowell back on the show! Erin is a baker, teacher, video host, and cookbook author known for her joyful approach to baking and her unparalleled pie expertise. She's the author of “The Fearless Baker,” “The Book On Pie,” and “Savory Baking,” and hosts the “Happy Baking” YouTube series. She also writes a Substack newsletter of the same name.Erin joins host Jessie Sheehan to talk about her lifelong love of pie—thanks to her grandmother's kitchen—and some of the very first pies she ever baked. Then, they dive deep into Erin's Black-Bottom Pecan Pie from “The Book On Pie.” Erin shares her expertise on everything from achieving your perfect butter-piece size (if you know, you know) to rolling, crimping, parbaking, and building that delicious black-bottom layer.Whether you're prepping for Thanksgiving or simply love learning from one of the greats, this episode is the ultimate pie master class. So, grab your rolling pin—this is a conversation you won't want to miss.Click here for Erin's Black-Bottom Pecan Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Erin: Instagram, Substack, YouTube, “The Book On Pie” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

November 15, 2025 - 1PM KLIF by Neil Sperry

November 16, 2025 - 8AM WBAP by Neil Sperry

✨ Welcome back to Zillennials Podcast! On this episode, Kaylee and Lian debate classic Thanksgiving dishes. They discuss the merits of cornbread vs. regular stuffing, fresh vs. canned cranberry sauce, and turkey vs. sides. Listen in to savor the delicious arguments and gather some ideas for your holiday menu!00:00 Welcome to the Food Fight: Thanksgiving Edition00:32 Cornbread vs. Regular Stuffing Debate03:28 Canned vs. Fresh Cranberry Sauce06:49 Turkey vs. Sides: The Ultimate Showdown12:34 Pie Preferences: Pumpkin, Apple, or Pecan?16:36 Carrot Cake Controversy18:27 Thanksgiving Potato Preferences20:40 Mac and Cheese: Thanksgiving Debate25:10 Cornbread and Other Sides27:50 Non-Traditional Thanksgiving Dishes28:57 Future of Thanksgiving Traditions30:28 Book Club Announcement

November 8, 2025 - Texas Lawn and Garden Hour by Neil Sperry

November 8, 2025 - 1PM KLIF by Neil Sperry

November 8, 2025 - Texas Lawn and Garden Hour by Neil Sperry

Zohar Bronfman spends most of his time in Tel Aviv, Israel these days. He has a focused academic background, specifically in philosophy and neuroscience. He was always intrigued by the question - how do we know what we know? - which led him to get a PhD in Philosophy. While doing that, he also became fascinated with he human mind and empirical decision making, which took him down the road of obtaining another PhD in AI & Neuroscience, essentially emulating brain processes. Outside of tech, he has 3 kids and a startup. He loves a good book in the philosophy or neuroscience space, and is a big fan of sports. Specifically, he loves the NBA and claims to be a Knicks fan.Zohar and his now co-founder were digging into predictive models, as an extension of their academic studies. They were curious as to why companies, though they were running predictive models, were not making accurate predictions. They soon realized that this was because the AI modeling expertise was centralized at couple of well known companies.This is the creation story of Pecan AI.SponsorsVentionCodeCrafters helps you become a better engineer by building real-world, production-grade projects. Learn hands-on by creating your own Git, Redis, HTTP server, SQLite, or DNS server from scratch. Sign up for free today using this link and enjoy 40% off.Full ScalePaddle.comSema SoftwarePropelAuthPostmanMeilisearchLinkshttps://www.pecan.ai/https://www.linkedin.com/in/zohar-bronfman/https://demandforecast.ai/Support this podcast at — https://redcircle.com/code-story-insights-from-startup-tech-leaders/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Episode 2709 - Vinnie Tortorich and Anna Vocino discuss addiction and taking things too far in certain diets, and answer some common NSNG® questions. https://vinnietortorich.com/2025/10/taking-it-too-far-episode-2709 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Taking It Too Far This episode was recorded on 9/11, the 24th anniversary of the attack on the World Trade Center. (2:00) It's hard to believe how much time has gone by. Setting quantifiable goals is a huge help. It allows you to reassess as you progress. (4:00) The better bet is to challenge yourself to grow and progress. NSNG® 101 Part 2, but first, a little bit about the Charlie Sheen documentary, currently on Netflix, called aka Charlie Sheen. (6:30) Addiction is a constant challenge for some people. Medically guided psychedelics are an emerging modality for people to use for various issues. (19:00) Anna shares an article about a man who had cholesterol leaking out of his skin. (26:00) A man is following a carnivore diet and consuming extremely high amounts of fat—pounds of fat every day. He developed xanthelasma, a condition where cholesterol accumulates and develops yellow growths under the skin. Vinnie feels the article is a hit piece. The authors took an anomaly and made it a “hit piece." NSNG® 101: Some Common Questions They discuss not needing to track macros. (35:00) Lose the obsession with food! Tracking can be beneficial as a stopgap measure to assess where you're at. (39:00) White potatoes vs. sweet potatoes. (42:00) The glycemic index is a factor. If you are going to enjoy a small portion of sweet potato, boiling it is best. Nuts and nut butters are good, but can be overdone, so be careful. (49:00) In terms of fat and carb content, pili nuts and macadamia nuts are the best. Pecans and walnuts are next, but get plain raw ones, as roasted ones are often in seed oils. (54:00) Almonds are good, but cashews and pistachios are higher in carbs. You'll be able to join the NSNG® VIP group when it reopens soon! If you are interested in the NSNG® VIP group, register here! More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: