Podcasts about Pickling

Pickling talk, Dez sleeping on the boat, National Best Friends day, Crisco "nearly died" in Las Vegas over the weekend and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Danger of Libredtail https://isc.sans.edu/diary/Danger%20of%20Libredtail%20%5BGuest%20Diary%5D/32936 FreeBSD dhclient vulnerability https://www.freebsd.org/security/advisories/FreeBSD-SA-26:12.dhclient.asc Linux Copy-Fail Vulnerability CVE-2026-31431 https://copy.fail Bryan Nice Research Paper https://www.linkedin.com/in/bryannice/ https://www.sans.edu/cyber-research/detecting-ai-pickling

This one's a ride and a half.

This one's a ride and a half.

Peter Wilson is back and this month we're standing with the Irish farmers, truckers and taxi drivers out on the roads.   This week Peter breaks down what's really happening with the Irish protests, why RTE and mainstream media are blacking out the story, and what it means when Guards from the North show up in balaclavas to pepper spray a 14-year-old. We also cover how the Irish Guards themselves called in sick rather than confront their own people  and what that tells you about where this is heading.   But this episode is full of solutions. Peter shares exactly what protesters should do if approached by police (say absolutely nothing), how a PMA member just won thousands in compensation from a debt collector using GDPR, and how you can start cutting your energy bills today from as little as £25.   About my Guest: Ex Royal Navy gunner and armourer, turned professional fighter. Owned and ran own martial arts gym for about 30 years. Always been aware of something not being right in the world, went deep into it after losing over £1million of property in 1 week including own home. So been up and been down even living in a car for a while with his wife Janine and 4 dogs.   What we Discussed: 00:00 Introduction & Welcome Back Peter Wilson 02:15 What Is Really Happening with the Irish Protests 06:30 RTE & Mainstream Media Blackout on the Protests 09:45 The Unity of the Irish People & Why This Is Different 13:00 Fuel Tax — Over 50% Goes Straight to Government 16:20 Carbon Tax Lies — Carbon Is Essential to All Life 19:10 Heat Pumps: The Green Agenda Destroying Homes & Finances 23:40 How to Create Your Own Energy from £25 28:00 Irish Guards Calling in Sick — Standing with Their Own 31:15 Police from the North in Balaclavas — The New Black & Tans 35:00 Voter Fraud: Hungary, Romania & Ireland 39:20 How to Handle Police at a Protest — Say NOTHING & Record Everything 43:00 Private Parking Charges — How Peter's Group Beats Them Every Time 46:30 GDPR Court WIN — Member Wins Compensation from Debt Collector 50:10 Frishman v Vac Seal Holdings & Why Original Lenders Must Sign 55:00 Chancery Court Mortgage Case Update — 3 Years in the Making 58:30 The Recipe for Beating Debt Collectors — Almost Ready 1:02:00 April 1st Moon Landing — CGI, Green Screens & Actress Astronauts 1:05:20 The Firmament, the Van Allen Belt & Why Rockets Cannot Go to Space 1:09:00 Nasal Vaccines Being Given in Schools — What Parents Need to Know 1:13:00 Lyme Disease, Tourette's & Man-Made Illnesses 1:17:00 Chemtrails, Pavement Spraying & Toxins Affecting Our Pets 1:20:30 Shop Flowers, Pesticides & the Hazmat Suits Nobody Talks About 1:24:00 Deodorants, Aluminium & Why Women's Breast Cancer Links to Lymph Nodes 1:27:00 The Onion Trick — Drawing Toxins from Your Body While You Sleep 1:30:00 Growing Your Own Food, Pickling & Going Back to Basics 1:34:00 Skool.com — Building Your Own Sovereign Enterprise & Community 1:39:00 Peter's Upcoming Newcastle Event — Health, Privacy, Energy & Finance Solutions 1:44:00 Final Thoughts & Wrap Up   How to Contact Peter: https://www.skool.com/check-mate-the-matrix-2832/about?ref=f30a0a71fea743aa8f9b8fb632d6129c   More about the Awakening Podcast: All Episodes can be found at www.awakeningpodcast.org   Join my PodFather Podcast Coaching Community https://www.skool.com/podfather/about   Start Your Own SKOOL Community https://www.skool.com/signup?ref=c72a37fe832f49c584d7984db9e54b71   Awakening Podcast Social Media / Coaching / My Other Podcasts https://roycoughlan.com/   Our Facebook Group can be found at https://www.facebook.com/royawakening   #IrishProtests #FarmerProtest #IrelandAwakens #PeterWilson #AwakeningPodcast #RoyCoughlan #FuelTax #CarbonTax #IrishFarmers #TruckerProtest #CommonLaw #NaturalLaw #Sovereignty #GDPR #GDPRWin #DebtCollectors #PrivateParkingCharges #CCJ #EnergyFreedom #SolarPower #OffGrid #SkoolCommunity #SovereignEnterprise #MoonLanding #Firmament #Chemtrails #NasalVaccine #LymeDisease #GrowYourOwnFood #HealthFreedom #PrivateMembersAssociation #Awakening #ConsumerRights #CommonLawWin #DebtFree #ProtestRights #SayNothing #SilenceIsGolden #DataBreach #Chancery #MortgageFraud #CheckMateTheMatrix  

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Grab a butterbeer and sing with us: Snape, Snape, Severus Snape! Join Sam, Taavi, Irvin, and our guest Luke, in discussion of Harry's first week at school in Chapter 8 of Harry Potter and the Sorcerer's Stone! Join the discussion on our website In this episode: Are there Fitting Charms on Mrs. Weasley's sweaters? Madam Malkin's clever marketing ploy! Hermione's parents would be appalled at Quirrellmort's dental hygiene Did Dumbledore know that Voldemort was possessing Quirrell? Can you make a map of Hogwarts for the first years? The Victorian language of flowers Can Snape's behavior be excused or just explained? House point inflation Does Hagrid save his favorite newspapers? A wizard is never late, except to class Pub's Jukebox: Potions with Neville by Seamus and the Finnigans Seamus and the Finnigans on Facebook Contact: Website: https://threebroomstickspod.com/ Facebook: https://www.facebook.com/threebroomstickspod/ Instagram: https://www.instagram.com/threebroomstickspodcast/ Twitter: https://twitter.com/threebroompod Email: 3broomstickspod@gmail.com Patreon: https://www.patreon.com/3broomsticks 

The Well Seasoned Librarian Podcast. Episode 15 | Season 16 Host Dean Jones. Guest :Yoko Nakazawa: Fermenting Traditions and the Art of the Japanese PickleThe Guest:Yoko Nakazawa is a renowned cultural ambassador, preserving expert, and author. Born and raised in rural Japan, Yoko's foundation was built in her parents' garden, where she learned the importance of seasonality and the ancient craft of food preservation. Since moving to Australia in 2013, she has dedicated herself to bridging cultures through workshops in cooking, calligraphy, and kintsugi.The Book:The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions(Hardcover | Released September 30, 2025)About This Episode:In this episode, Dean Jones sits down with Yoko Nakazawa to discuss her stunning new book. Much more than a recipe collection, this work is a "love letter" to family heritage. Yoko guides us through the distinctions between Nukazuke, Asazuke, and Misozuke, while sharing how she adapted her Japanese roots to the soil of Australia. Whether you are a seasoned fermenter or a curious beginner, Yoko's expertise on salt ratios, chopping techniques, and the philosophy of "slow food" will inspire you to transform your kitchen into a living laboratory of flavor.Shout Out:"A masterclass in patience and flavor. With a 4.8-star rating, Yoko's book is quickly becoming the definitive guide for modern cooks looking to honor ancient techniques. It is practical, soulful, and visually breathtaking."Purchase the Book: https://www.amazon.com/Japanese-Art-Pickling-Fermenting-Preserving/dp/1923239139Official Author Website: https://cookingwithkoji.wordpress.com/Follow Yoko Nakazawa on Social Media: @cookingwithkojiThe Well Seasoned Librarian explores the intersection of literature and the culinary arts. Hosted by Dean Jones and narrated by Xavier.Connect with the Author & the BookAbout the PodcastCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Send us a textDee and Carol talk about flowers, herbs, and even a weed that all have the species name of "officianalis." Plus, they review a new book about growing vegetables for preserving.To find out more, check out our weekly newsletter on SubstackWatch us on YouTube!Insect of the week:Mole Crickets: Flowers:With “officinalis” as the species name.Primula officinalis - Cowslip (also called Primula veris) Pulmonaria officinalis - Lungwort Saponaria officinalis - Soapwort aka Bouncing Bet Verbena officinalis - Common vervain Hyssopus officinalis - HyssopVegetables:Herbs with “officinalis” as the species name.Salvia officinalis - Common sage Rosmarinus officinalis - Rosemary (now generally classified as Salvia rosmarinus) Melissa officinalis - Lemon balm,Calendula officinalis - Pot marigold Borago officinalis - Borage Levisticum officinalis - Lovage On the Bookshelf:The Preserver's Garden: How to Grow a Garden for Fermenting, Canning, Pickling, Dehydrating, Freeze Drying & Moreby Staci & Jeremy Hill (Amazon Link)Dirt:Taraxacum officinale - Common dandelionRabbit Holes:Dee: CBD creams Carol:  Cozy mysteries and  talking flowers Check out our affiliate links here.  We appreciate all our listeners and readers, and love it when you send us suggestions. Do you have a suggestion for our We Do Not Care segment? If so, send it our way!Have a great week everyone!Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.

In this episode of GardenDC: The Podcast about Mid-Atlantic Gardening, we talk with author Jenny Rose Carey, all about the latest trends in gardening with bulbs. The plant profile is on Spiderwort and we share what's going on in the garden as well as some upcoming local gardening events in the What's New segment. We close out with the Last Word on the Art and Science of Pickling by Christy Page of GreenPrints.You can order Jenny Roses's new bulb book at our Amazon affiliate link: ⁠https://amzn.to/476OTOuIf you liked this episode, you may also enjoy listening to:~ GardenDC Podcast Episode 127: Unusual and Specialty Flower Bulbs with Brent Heathhttps://washingtongardener.blogspot.com/2022/11/gardendc-podcast-episode-127-unusual.html~ GardenDC Podcast Episode 111: Flower Combinations with Jenny Rose Careyhttps://washingtongardener.blogspot.com/2022/07/gardendc-podcast-episode-111-flower.html~ GardenDC Podcast Episode 18: Shade Gardening with Jenny Rose Careyhttps://washingtongardener.blogspot.com/2020/07/gardendc-podcast-episode-18-shade.htmlBTW, YOU can become a listener supporter/subscriber at: https://creators.spotify.com/pod/show/gardendc/subscribeShow Notes will be posted after 10/7/25.We welcome your questions and comments! You can leave a voice mail message for us at: https://podcasters.spotify.com/pod/show/gardendc/message Note that we may use these messages on a future episode.And be sure to leave us a 5-star review on your favorite podcast platform plus share us on social media with #GardenDC, so other gardeners can find us too!Episode Credits:Host and Producer: Kathy JentzInterview Edit and Show Notes: Cavit IrelandMusic: Let the Sunshine by James MulvanyRecorded on 10-4-2025.

"At the end of this little tiny workshop, I hope everybody just comes away with the fact that they know they can do whatever they want with anything they want." —Sam Paone   Got more summer veggies than you know what to do with? Instead of letting them go to waste, why not turn them into delicious pickles that capture the season's flavors? Pickling is a fun and easy way to preserve your garden's bounty, ensuring you enjoy those fresh tastes long after summer fades. Sam Paone, the mastermind behind Golden State Pickle Works, knows a thing or two about turning fresh produce into mouthwatering pickles. With her extensive experience and passion for preservation, Sam shares her tips and tricks for making pickling a breeze. Her insights will inspire you to see your garden's abundance in a whole new light. Dive into this episode with Justine and Sam and discover how to pickle your way through summer's harvest— from sanitizing jars to crafting the perfect brine. You'll learn practical techniques, creative flavor combinations, and tips for both fermented and vinegar pickles. Tune in and start your pickling journey today—your taste buds will thank you!   Meet Sam:  Sam Paone is the founder of Golden State Pickle Works, a California-based artisan fermentation company. With a background in restaurant cooking, she transitioned to entrepreneurship, creating organic, hyper-seasonal pickled vegetables, condiments, and salad dressings. Sam is passionate about preserving local produce, supporting organic farmers, and introducing innovative fermented food products. She has developed a unique line of pickles and fermented goods that celebrate seasonal ingredients, and is currently working on a preservation-focused television series. Her culinary approach emphasizes flavor, sustainability, and community connection.  Website Instagram Facebook   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:31 Sanitizing and Preparing Jars  04:56 Fermented Pickle Preparation 08:53 Making the Brine 13:23 Adding Surface Protector and Finalizing the Jar 18:42 Vinegar Pickle Preparation  33:37 Pouring the Pickling Liquid 36:42 Have Fun Pickling!  

Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen. Find Tom: Web: https://wisdomriver.works/ Social: https://www.instagram.com/wisdomriverworks/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okay Cook Podcast 00:57 Meet Tom Healy: Chef and Forager 01:53 Tom Healy's Culinary Background 03:04 Foraging and Cooking Tips 03:43 The Art of Pickling and Preserving 06:04 Exploring Unique Ingredients 12:06 Wild Game Desserts 17:41 Discovering the Thimble Berry 18:53 Maple Syrup and Thimble Berry Delights 19:25 Crafting Unique Sauces and Desserts 24:14 Exploring Elk Bacon and Pastrami Techniques 24:45 Equilibrium Brining Explained 31:07 Final Thoughts and Farewells More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

What is considered "cooking" when it comes to the prohibition of food cooked by a gentile? Is frying included? Pickling? Salting? Roasting? What about food prepared in a microwave?

Jackie takes up pickling, shoots up at a child's birthday party in the park, and goes over her tour packing-list that will almost certainly get Josh searched by the TSA.Thanks for supporting my sponsors!Nutrafol: Get $10 off your first month's subscription and free shipping when you enter the promo code BIBLE at www.Nutrafol.comHomes.com: Everything you need to know about buying a house, all in one place www.Homes.comHero Bread: Use code JACKIE at checkout to get 10% off your order at www.Hero.coSKIMS: Shop my favorite bras and underwear at www.skims.com/bible #skimspartnerAddyi: Check out the FDA-approved treatment for certain premenopausal women who are bothered by low libido and want their sex drive back at www.Addyi.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the phone-in: pickling and preserving with author, Phil Moscovitch. Plus Street team Saint John gives an update on their efforts in Sussex and learning about Elder Quilts in Wagmatcook

Darby and I continue to sharpen iron and get deeper into the meat and mystery of Father's Kingdom. Join us!BIO RECAP:Darby Slaton is a creatively charged speaker! He's a storyteller who loves to laugh, and a visual communicator who uses art to bring his message to life. He's a prophetic trainer on a mission to build healthy prophetic companies to influence the world. He established the Convergence School of Prophets in 2023. He's coached many successful marketplace leaders in the leadership skills of brave communication, conflict resolution, and finding your sweet spot for living out your mission.HIGHLIGHTS:Personal development uses biblical principles- Tony Robbins V. Lance Wallnau- Ministry of reconciliation- Miracles in coaching- Only 1-3% actually want to DO something- We're not meant to lose- Sacred and secular restored- Unlocking what's already on the inside- Faith for the prophetic words in your life- No “nobodies” in the world- Neuroscience - Dr. Caroline Leaf- Ruled by thoughts and emotions- Don't try catching the snowglobe flakes, wait ‘til they settle- Pickling your brain- Train your puppy brain- Convergence school- Don't wait on the sidelines, be a part of the solution.LINK for DARBY:- Connect with Darby: https://www.darbyslaton.com/LINKS for BRALYNN: - Get Bralynn's Book! Discover Your Business Destiny: Co-Creating, Stewarding and Standing to Manifest God's Divine Planhttp://SpiritCenteredBusiness.com/book– Coaching for Business and Breakthrough Encounters: http://SpiritCenteredBusiness.comCopyright 2025 - Bralynn Newby Int'l, LLC. All rights reserved.

Episode Description: “I would say stick to your values because once we start to slip on that, everybody knows it and we're not authentic anymore— and what people want is the transparency of who's making their food.” —Sam Paone  We've all been there—watching those beautiful farmers market finds slowly wilt in the fridge, feeling guilty with every sad, soggy leaf. What if there was a delicious way to rescue those forgotten vegetables and turn them into something not just healthy and edible, but absolutely crave-worthy? Sam Paone is a culinary alchemist who traded restaurant kitchens for a mission to reinvent pickling. As the founder of Golden State Pickle Works, she transforms organic, seasonal produce into probiotic-rich delicacies that challenge everything people thought about fermented foods. Tune in for a flavor-packed journey that transforms kitchen waste into probiotic gold as Justine and Sam talk about how fermentation can boost gut health, support local farmers, and preserve seasonal produce as well as the surprising health benefits, cultural significance, and gourmet potential of transforming humble vegetable scraps into delicious, sustainable treats. Meet Sam: Sam Paone is the founder of Golden State Pickle Works, a California-based artisan fermentation company. With a background in restaurant cooking, she transitioned to entrepreneurship, creating organic, hyper-seasonal pickled vegetables, condiments, and salad dressings. Sam is passionate about preserving local produce, supporting organic farmers, and introducing innovative fermented food products. She has developed a unique line of pickles and fermented goods that celebrate seasonal ingredients, and is currently working on a preservation-focused television series. Her culinary approach emphasizes flavor, sustainability, and community connection.    Website Instagram Facebook Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 01:45 Golden State Pickle Works: Exploring the Concept of Pickling  10:05 Marketing and Business Challenges 14:56 Community and Customer Feedback  22:44 What's Next for Sam? 28:54 Advice for Aspiring Entrepreneurs Resources: 

Relearning What We Forgot In a world where almost every meal depends on electricity, the idea of living without a fridge sounds crazy to most people. But for thousands of years, humans kept food safe, nutritious, and edible without a compressor humming in the kitchen. And if you're serious about preparedness—or just want to cut dependence on the grid—it's time to relearn the forgotten art of preservation. In Episode 401, we're diving into old-school food storage skills that still matter today: curing, canning, fermenting, root cellars, and low-tech hacks that help you stay fed when the power's out for good. Curing: Salt, Smoke, and Time Curing is one of the oldest preservation methods out there. Salt draws moisture out of meat, making it harder for bacteria to grow. Smoking adds flavor and antimicrobial compounds. You don't need a fancy setup—just a cool, dry spot and some practice. Salt curing works great for pork, fish, and even homemade jerky. Cold smoking adds flavor and shelf life, especially for hams, sausages, and fish. Learn the basics of salting ratios, air drying, and proper storage. If you've got meat and no freezer, curing might save your protein. Canning: Shelf-Stable and Strong Canning is the MVP of long-term food preservation. Done right, you can store soups, meats, stews, vegetables, and even full meals—no refrigeration needed. Water bath canning is perfect for high-acid foods like tomatoes, fruit, and pickles. Pressure canning is a must for meats, beans, and low-acid vegetables. Build your supply slowly, label everything, and always check seals. A full pantry of home-canned goods beats empty shelves any day. Fermenting: Let Bacteria Do the Work Fermentation doesn't just preserve food—it improves it. It boosts nutrition, adds probiotics, and tastes amazing. Sauerkraut, kimchi, yogurt, sourdough, and even pickles can all be made with just salt, time, and a clean jar. Fermentation is: Simple Low-tech Self-sustaining It's one of the easiest ways to keep food fresh and flavorful without needing a fridge—or a ton of gear. Root Cellars: Nature's Refrigerator A well-built root cellar can keep produce fresh for months with no electricity. It works by using the earth's stable temperature and humidity. Ideal for storing: Potatoes Carrots Beets Cabbage Apples Onions If you've got land, dig one. If not, even a basement corner or buried trash can with ventilation can mimic the same effect on a smaller scale. Off-Grid Hacks and Tips No fridge? No problem. These low-tech tricks extend food life without modern appliances: Zeer pots (clay pot refrigeration using evaporation) Cooler in a stream (nature's cold water cooler) Pickling and brining Using animal fat to seal cooked meat in jars (confit-style) Drying and dehydrating herbs, fruits, and jerky These techniques buy you time, add options, and reduce dependency on fragile systems. Final Thoughts Modern fridges are great—until they're not. In a blackout, a storm, or a collapse, knowing how to preserve food the old-fashioned way gives you independence, flexibility, and power. The fridge may die. But your skills don't have to. So fire up the water bath, pack that salt, and build a shelf for your jars. Because when the power goes out, the pantry stays on. And the people who know how to keep food safe without a plug? Those are the ones who eat.

Register free at https://brightu.com to watch the full The Return - Wartime Homefront Essential Skills stream - Introduction and Music Video Announcement (0:00) - Fast Food Museum and Chemtrails Comparison (1:24) - Gold and Precious Metals Investment (5:28) - Music Video Premiere: "Doing All Right" (10:29) - Cultural Celebration and AI Limitations (26:50) - UK Supreme Court Ruling on Gender Identity (28:30) - Censorship and Free Speech (35:18) - Economic and Political Wars (47:49) - Interview with Marjorie Wildcraft (51:40) - Conclusion and Call to Action (52:18) - Impact of China Embargo on Food Supply (52:54) - Impact on Seafood and Soybeans (1:26:57) - Financial Preparations and Technological Perspective (1:28:00) - Growing Food in Small Spaces (1:30:07) - Medicinal Herbs and Foraging (1:38:42) - Preserving Food and Pickling (1:53:58) - Backup Food Supplies and Community Building (1:58:18) - Final Thoughts and Additional Resources (2:14:13) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

Tracy chats with her friend and owner of tiptop Canning Company, John Barbie. They do a demo on pickling red onions and share tips for how to get started with pickling at home. Subscribe, Rate, and Review the podcast on Apple Podcasts, Stitcher, Google Play, TuneIn Radio, the iHeartRadio app, and now on Spotify. Follow […] The post Pickling Season! appeared first on Radio Influence.

Tracy chats with her friend and owner of tiptop Canning Company, John Barbie. They do a demo on pickling red onions and share tips for how to get started with pickling at home. Subscribe, Rate, and Review the podcast on Apple Podcasts, Stitcher, Google Play, TuneIn Radio, the iHeartRadio app, and now on Spotify. Follow […] The post Pickling Season! appeared first on Radio Influence.

Kitchen fermentation lets you leverage the power of chemistry and biology to create unique flavors and textures in your food, and extend shelf life. Arielle Johnson, co-founder of Noma's fermentation lab and author of the book, Flavorama: A Guide to Unlocking The Art and Science of Flavor, shares her insights into the science of food, flavor and fermentation.

Who's got a Chinese Pickling Jar and WHAT is that??! Jodi's Hollywood Outsider. 3 Things To Know Today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alexandra Breckenridge (Virgin River,  The Walking Dead) joins Rachel and Olivia to discuss the art of pickling,  raising kids and living in Georgia. Check out the latest season of Virgin River, now streaming on Netflix.Broad Ideas is sponsored by IQ Bar 20% of all IQ products, text IDEAS to 64000.Broad Ideas is sponsored by BetterHelp.  Visit BetterHelp.com/ideas to get 10% off your first month.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alexandra Breckenridge (Virgin River,  The Walking Dead) joins Rachel and Olivia to discuss the art of pickling,  raising kids and living in Georgia. Check out the latest season of Virgin River, now streaming on Netflix. Broad Ideas is sponsored by IQ Bar 20% of all IQ products, text IDEAS to 64000. Broad Ideas is sponsored by BetterHelp.  Visit BetterHelp.com/ideas to get 10% off your first month.

Welcome to rabbitHOLE's Season One Finale/New Year's Eve Bonus Episode.  The last rabbit holes of 2024 include: Archaic Japanese Crime Families Theater Hopping + Line Cutting Pickleball Gangs Bee Keeping Age Konrad visits Kobe, Japan, and delves into the very expensive (and ultra-marbled) beef for which it is known. He discovers the "real Kobe's" criminal underbelly with its aging membership and inevitable demise. Laura admits to working at a movie theater and infers that if you are cool about it, hopping from theater to theater MIGHT be tolerated. Hill may disagree, but we can all agree that Jason's dad was a line hopper and that's NOT okay! Is "Bee Keeping Age" a new colloquialism for "person of a certain age?"  The answers you seek lie within this episode. APOLOGIES:  The Yakuza "Social Network," Shakshuka, World History (specifically the Greek and Roman Empiracal eras, Hill's Dad + Jason's Dad, Movie Theaters, the United Nations (again), Pickleball, Pickling, Beekeeping, Circuses, Lions, Tigers, Ligers, Sovereign Citizens, and a few others we probably forgot to mention.   As always, rabbitHOLE is unscripted and inspired by the CREW's real-life rabbit hole adventures. If you enjoy rabbitHOLE, follow, rate, and share it with your friends! DIRECTOR/CREATOR:  Billy Merritt CAST:  Konrad Andrew Amber Bellsdale Luke Bovard Hill Kane Brent Kohler Deema Lazar Laura Powell Don Slovin Jason Spiro Thea Marie Thorkildsen Katya Vasilaky Flannery Wilson "rabbitHOLE" Improv is part of The BIT Comedy Network. Production Assistance, Audio Production & Graphics/Art by Hill Kane of Raising Kane Media + Marketing. Additional Editing Support: KID Adam MUSIC: "Shark Bait" performed by Little Kahunas | Produced by Peter Miller ©  Hosting Platform: Libsyn.com "The BIT" and "The BIT Comedy Network" are Trademarks owned by Billy Merritt © 2024/2025 Billy Merritt - All Rights Reserved Inquiries + Notices + Requests: TheBitComedyNetwork@gmail.com

2 sections- potential prohibitions of preparing salt water and pickling foods on Shabbat, using yam hamelach for eyes and other medicine-like items on Shabbat

2 sections- potential prohibitions of preparing salt water and pickling foods on Shabbos, using yam hamelach for eyes and other medicine-like items on Shabbos

On this episode Jeremy, Buddy, and Keith toss around tips, tricks, gear, and gadgets that we, As Preppers, need to be familiar with to survive Winter. Don't get left out in the cold without this Survival Knowledge. Let's get to it.TOPS Bunker Email:SHTF@TOPSBunker.comTOPS Bunker Website:TOPSBunker.comYouTube:Honeycomb HollerFacebook:TOPS Bunker GroupTop Reads:Good Stress Bad Stress - Mastering the Art of Stress ResilienceSupport the showSupport the show

Welcome to Living Well with MS, the podcast that empowers you to take control of your health and wellbeing.  We are pleased to welcome Jack McNulty as our guest! Jack is a professional cook and a longtime follower of the Overcoming MS Program. In this episode, he answers questions from the community about fermented foods. Watch this episode on YouTube here. Keep reading for the key episode takeaways. Topics and Timestamps: 01:35 What is fermentation and how does it fit with the Overcoming MS diet? 04:17 What do you need to begin fermenting at home? 08:07 Common pitfalls and how to avoid them 11:33 Dairy-free yogurt and kefir 18:07 Making kombucha 20:33 Homemade sourdough bread from a starter 28:23 Pickling vegetables 33:28 Koji, a cultured mold to make miso and soy sauce 37:45 Making apple cider vinegar   Want to learn more about living a full and happy life with multiple sclerosis?  Sign up to our newsletter to hear our latest tips. More info and links: Try Jack's recipes for fermented foods here: Read Jack's newsletter at substack.com/ New to Overcoming MS? Visit our introductory page Connect with others following Overcoming MS on the Live Well Hub Visit the Overcoming MS website Follow us on social media: Facebook Instagram YouTube Pinterest Don't miss out:  Subscribe to this podcast and never miss an episode. Listen to our archive of Living Well with MS episodes here. If you like Living Well with MS, please leave a 5-star review. Feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org. Make sure you sign up to our newsletter to hear our latest tips and news about living a full and happy life with MS. Support us:  If you enjoy this podcast and want to support the ongoing work of Overcoming MS, we would really appreciate it if you could leave a donation here. Every donation, however small, helps us to share the podcast with more people on how to live well with MS.

On Today's Episode: "Emily Qual is thirsty for life and is finding many ways to explore her passion for community, wholistic breath, and movement. We found her approach to yoga, massage, and culinary experiences refreshing and inspiring. We had a blast hanging out and sippin' some delicious Pinot." -ShaneWelcome to The Groove Life, a bi-weekly podcast from one of the Corridor's hardest rockers Shane Lunsford, joined by his daughter Mikah, focused around good vibes and positivity - the things in life that make you groove.New episodes every other Monday on Apple Podcasts, Spotify, and wherever else you find your podcasts.Visit GrooveLifePod.com for the Groove Life Spotify playlist!The Groove Life Podcast is produced by Upload Media Group as part of the Upload Media Incubator Series. This collection of podcasts and projects receives discounted production rates, educational benefits, and additional support from Upload Media to help bring their project to life. Learn more at UploadMediaGroup.com.Mentioned in this episode:Need Pizza 2024This episode is sponsored by Need Pizza in downtown Cedar Rapids, IA. Need Pizza is a full pizzeria and bar with a focus on New Haven-style pizza that also features 30 craft beers on tap. It's not that you WANT pizza - YOU NEED IT! Learn more at https://www.needcr.com/

Today's episode is about memories from my childhood about pickling cabbage. In the Slovak lesson, you will learn some new words from my kitchen vocabulary and practice more Slovak verbs in the imperative. You will also learn how to say “Bon appetite!“ in Slovak. At the end of this episode, you can find my instructions on how to pickle cabbage for the winter. Episode NotesIn today's episode, I'm talking about memories from my childhood about pickling cabbage. In the Slovak lesson, you will learn some new words from my kitchen vocabulary and practice more Slovak verbs in the imperative. You will also learn how to say “Bon appetite!“ in Slovak. At the end of this episode, you can find my instructions on how to pickle cabbage for the winter. Slovak lesson1. čerstvé hlávky kapusty (fresh heads of cabbage)2. soľ (salt)3. čierne korenie (black pepper)4. rasca – semená (caraway seeds)5. kopor (dill)6. bobkové listy (bay leaves)7. malé jablká (small apples)8. čistý sud (clean barrel)9. strúhadlo na kapustu (cabbage grater)10. nôž na rezanie kapusty (knife for cutting cabbage)11. drevená doska (wooden board)12. ťažký kameň (na váženie) (heavy stone (as an extra weight))13. Dobrú chuť! Bon appetite!Ako nakladať kapustu na zimu Príprava1. Zber a čistenie kapustyPo zbere dôkladne očistite a umyjte hlávky kapusty.Odstráňte všetky poškodené listy.Očistenú kapustu položte na stôl alebo lavicu prikrytú čistou plachtou.2. Nakrájajte kapustuHlavy kapusty nakrájajte na štvrtiny.Potom kapustu nastrúhajte na tenké prúžky.3. Pripravte sudPred naložením kapusty, sud dôkladne očistite.Umyjte ho a opláchnite čistou vodou.Potom ho osušte uterákom.4. Pripravte koreninyZmiešajte korenie: soľ, čierne korenie, rasca, kôpor a bobkové listy. Na dno suda položte niekoľko celých listov kapusty.5. Vrstvenie a tlačenie kapusty: (Layering and pressing cabbage)Nastrúhanú kapustu nakladajte do suda po vrstvách.Po každej vrstve navrch rovnomerne posypte zmesou korenia. Kapustu pevne zatlačte, aby ste odstránili vzduchové vrecká.6. Uzatvorte sudKeď je všetka kapusta v sude, prikryte ju vrstvou celých kapustných listov.Na vrch položte čistú drevenú dosku a potom ju zaťažte ťažkým kameňom.7. Doba kvasenia Sud prikryjeme pokrievkou a necháme na chladnom a tmavom mieste kvasiť.Úplné prekvasenie kyslej kapusty bude trvať asi 6 týždňov, v závislosti od teploty.Občas skontrolujte, či kapusta zostane ponorená, a odstráňte penu, ak sa vytvorí na povrchu.8. Tip na záverKeď je kyslá kapusta úplne vykvasená, uskladnite ju na chladnom mieste.Môžete ju nechať v sude alebo ju preložiť do menších nádob.Timestamps00:35 Introduction to the episode02:36 Pickling cabbage - a family affair03:49 Fun fact 108:54 Fun fact 209:59 Slovak lesson15:30 Instructions: How to pickle cabbage 19:30 Instructions with English translation25:07 Final thoughtsIf you have any questions, send it to my email hello@bozenasslovak.com. Check my Instagram https://www.instagram.com/bozenasslovak/ where I am posting the pictures of what I am talking about on my podcast. Also, check my website https://www.bozenasslovak.com © All copywrites reserved to Bozena O Hilko LLC

On this episode, we discuss how to become a farmer, right on your own patio. From Backyard Hobby Farms to Windowsill Horticulture, every Prepper should learn how to grow their own produce. If You're Not Doing It... You're Doing It Wrong.YouTube:Honeycomb HollerFacebook:TOPS Bunker GroupTop Reads:Good Stress Bad Stress - Mastering the Art of Stress ResilienceSupport the showSupport the showSupport the show

In this edition of Sound Bites, we're talking about the art of food preservation.Pickling, canning, pie fillings and jams. We ask master food preserver Christina Ward about the best ways to save the last of your summer fruits and veggies, and what you can preserve as the fall harvest begins. Is there something in the garden that needs saving before it goes bad? Eyeing something at the farmer's market, but not sure how to save it for the colder months? We get into it. Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Connect with us. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In the early 20th century, Denke was a seemingly ordinary butcher in the quiet town of Münsterberg, Germany. But behind the closed doors of his shop lurked unspeakable horrors. As we peel back the layers of his life, we'll discover how a combination of desperation, madness, and opportunity led him to commit unspeakable acts that would leave a permanent mark on the town's history.Trigger Warnings:Murder (Graphic)CannibalismMentions of Suspected Animal AbuseSuicideFahlohttps://myfahlo.comUse Code: LACIBEAN20Try Javy Today!Affiliate Link:https://snwbl.io/javy-coffee/LACI33468Coupon Code: LACI33468Square 2: Next Steps Into Reconstruction - Self-Paced Reconstruction CourseDiscount Code: LOLAhttps://www.bk2sq1.com/square-2-next-steps-into-reconstruction Deadly Faith PATREON: https://patreon.com/DeadlyFaithPodcast?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLinkDeadly Drip Merch https://www.bonfire.com/store/deadly-drip/?utm_source=facebook_messenger&utm_medium=store_page_published_share&utm_campaign=deadly-drip&utm_content=default Need A Podcast Editor? Reach out to Eric Howell the editor of the Deadly Faith podcast!Email: thepodcastdoctor@gmail.com Resources:National Domestic Violence Hotline 1(800)799-7233 Open 24/7Suicide Hotline Call 988 Open 24/7National Human Trafficking Hotline Open 24/7 1(800) 373-7888 Connect with Us! EmailDeadlyFaithPodcast@gmail.comThe PodcastTik Tok @DeadlyFaithPodcastInstagram @DeadlyFaithPodcastLaciTik Tok @Laci_BeanInstagram @Laci__BeanLolaTik Tok @hellotherelolaInstagram @Spellbound_Shears

We've been gone all Summer, visiting two European conferences in the mean time. In this episode we're talking about them both, talks we liked, as well as our own talks at those events. In a rare turn of events, this one was recorded in person at Łukasz's home studio in Poznań! ## Outline (00:00:00) INTRO (00:01:30) PART 1: EuroPython highlights (00:02:03) Maintaining pyrepl forward with pypy (00:05:51) Mai Giménez and her keynote (00:09:30) Yuliia Barabash and Laysa Uchoa talk memory management (00:11:03) Core developer panel and sprints (00:11:56) The abyss stares back at Pablo (00:18:21) Disappointing (00:25:50) Łukasz and the all-singing all-dancing pyrepl (00:33:52) Hackable REPL = new contributors (00:40:24) PART 2: PyCon PL (00:42:24) An integration event (00:44:45) Say No To Notebooks (00:48:32) Pablo's grandfather's axe (00:56:00) LL1 made Python easy to read for humans, too (00:59:29) Python and triangles in the browser (01:06:16) PART 3: PR OF THE WEEK (01:13:08) PART 4: WHAT'S GOING ON IN CPYTHON (01:13:32) HACL* blake2 (01:15:29) New methods on pathlib.Path objects (01:16:28) PyIter_GetNext (01:17:20) PyLong_FromInt64 (01:18:07) CALL_ALLOC_AND_ENTER_INIT suitable for Tier 2 (01:19:09) Tier 2 support for BINARY_SUBSCR_GETITEM (01:19:26) Removal of the CHECK_EVAL_BREAKER macro (01:20:11) Don't be a jerk on GitHub (01:21:30) Per-thread heap type refcounts (01:22:29) Pickling by name for object without __module__ is now faster (01:23:12) CVE-2024-7592 fixed (01:24:11) Free threading memory leaks at interpreter shutdown (01:25:34) The "What's New in 3.13" document getting some love (01:26:32) Recursion-guarding code improved in the compiler (01:27:13) A new Android test script for running with emulators (01:27:28) Core sprint week at Meta coming up! (01:29:53) OUTRO

Agnes Bouchier Hayes, Home Economist Lecturer at the Technological University of the Shannon

Welcome to Episode 113! In today's episode, we talk about drawing seven cards every turn, a lost ride home, and a player getting murdered on the stack. Also, pickle balling.   Stay Salty! ____ Find HSM merch on our website and our Bonfire site! Get HSM playmats from our friends at Jank Mats! Use our affiliate link!! Email your salty stories to thehowlingsaltmine@gmail.com! Find links to all our social media pages on our Linktree! Check out our Moxfield! Podcast art by the talented Devin Burnett! @j.d.burnett

Let's talk canning and pickling in this fun bonus episode. Earlier this season, we had the pleasure of chatting with Dalia Colon, host of the Zest Podcast, and today, we're excited to share a Zest bonus episode that explores the art of canning and pickling with John Barbie, the owner of Tip Top Canning Company in Tampa.  Thank you to the Zest Podcast for sharing this episode with us. Visit their website and podcast page for more episodes: The Zest Podcast Episodes – The Zest Podcast  

In this episode, we discuss the science behind pickling and fermentation, as well as how you can pickle/ferment foods yourself! We hope you enjoy! Sources: https://asiasociety.org/education/science-pickling-and-fermentations https://nchfp.uga.edu/how/pickle/general-information-pickling/general-information-on-pickling/#gsc.tab=0 https://www.foodandwine.com/vegetables/pickled-vegetables/science-vinegar-pickles-explained https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/pickling https://annex.exploratorium.edu/cooking/pickles/salt.html https://zoe.com/learn/fermentation-101 https://www.oddbox.co.uk/blog/how-to-ferment-vegetables https://culturesforhealth.com/blogs/learn/natural-fermentation-basic-formula-fermenting-any-vegetable

Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description Description.   April fools ya filthy animals.     Email: hotcrossbunspod@gmail.com Instagram/TikTok: @hotcrossbunspod

When you grow an edible garden, you likely end up with a surplus of fresh produce at the peak of each growing season. Rather than letting those precious veggies and fruits go to waste, consider preserving them through time-tested techniques like canning and fermenting. These methods allow you to safely store your garden harvest so you can enjoy homemade jams, pickles, sauces, and more throughout the year! In this episode, you'll learn the basics of canning and fermenting from renowned homesteader, canning expert, and author Stephanie Thurow.In this episode, we learn:[06:06] How Stephanie got into canning and fermenting[07:42] What's the strategy behind the timing of canning? [09:53] Difference between canning and fermenting[11:53] Is fermentation a shelf-stable process like canning, or does it require refrigeration?[13:37] Why is it advised to consume a spoonful of fermented food each day, such as sauerkraut?[14:31] What is the storage setup for Stephanie's canned and fermented goods?[15:22] Materials you need for water bath canning[16:43] Why is a rack required when using your 4th burner pot for canning?[19:00] Where can you find premium, handcrafted wind chimes that are perfect for gifting?[20:32] Where can you find potting mixes, composts, and fertilizers for indoor and outdoor gardening?[23:05] Steps to prepare for a canning session[28:28] Common mistakes beginners make when canning[31:11] What are the basic requirements for fermenting vegetables?[32:16] Why "The Cottage Garden" is your ultimate resource for understanding the history, evolution, and stunning modern interpretations of cottage garden design[33:47] Difference between dry salting and brining in fermentation[35:44] Are there any precautions or cleanliness practices to follow during fermentation?[36:25] What do you need to know about fermenting basics?[38:31] What is the recommended timeline for fermenting different types of foods?[39:36] Common troubleshooting tips for fermenting to avoid issues like mold?[40:24] Should you follow recipes?[41:01] Where can you find trusted online recipes for fermentation and canning recipes?[42:15] What are Stephanie's favorite fermentation and canning recipes?[46:12] Unique or unusual items Stephanie has tried pickling[49:12] Where can you find Stephanie's books online?[51:30] How do you break the seal on the tightly sealed jars?[52:35] Where can you find Stephanie on social media?Mentioned in our conversation:Growing Joy Episode 195: Homesteading For Beginners With Michelle Bruhn And Stephanie ThurowNational Center for Home Food PreservationBall Mason Jar Lids & BandsSpritz Society Pickle by Claussen®Food Preservation Cookbooks by Stephanie Thurow:Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole YearWECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and MoreWECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and MoreFor Stephanie's go-to recipes,check out the full show notes and blog here!Thank you to our episode sponsor:Wind River ChimesBring more peace, serenity, and magic into your home with chimes. Wind River is a Virginia-based company creating premium handcrafted and hand-tuned wind chimes for over 35 years. If you are looking for a new way to grow joy in your life and find a moment of peace, a Wind River chime is the perfect addition for your home or garden. Plus, it's a perfect personalized gift for your loved ones!Visit windriverchimes.com and use code GROWINGJOY to receive free engraving on all Corinthian Bells wind chimes.Espoma OrganicEnsure a thriving plant paradise with the right products! Espoma Organic is dedicated to making safe indoor and outdoor gardening products for people, pets, and the planet. They have an amazing variety of high-quality, organic potting mixes, garden soil, fertilizers, and pest control products that are organic and eco-friendly. To top it all off, they have a huge sustainability commitment with a 100% solar powered plant, zero waste manufacturing and eco-friendly packaging.Visit espoma.com to find your local Espoma dealer or check my Amazon storefront.Quarto: The Cottage Garden by Claus DalbyExplore the history and draw inspiration from different cottage garden design-styles in this organically-written book filled with over 700 full-color photographs. Learn the fundamentals and the principles behind well-design cottage gardens as author Claus Dalby features famous and modern cottage gardeners and gardens from all over the world. This book is your ultimate resource for understanding and interpreting the cottage garden design, so you can create your own! Check out The Cottage Garden at your favorite local bookstore, quarto.com, Barnes and Noble, or amazon.com.Follow Stephanie:WebsiteInstagramFacebookYouTubeFollow Maria and Growing Joy:Order my book: Growing Joy: The Plant Lover's Guide to Cultivating Happiness (and Plants) by Maria Failla, Illustrated by Samantha LeungJoin the Bloom and Grow Garden Party Community Platform & App AKA the plantiest and kindest corner of the internet! Get your FREE 2-week trial here!Take the Plant Parent Personality Quiz (Get the perfect plants, projects and educational resources for YOUR Lifestyle)Support Bloom and Grow Radio by becoming a Plant Friend on Patreon!Instagram: @growingjoywithmariaTiktok: @growingjoywithmariaSubscribe to the Growing Joy Youtube channel! /growingjoywithmariaWebsite: www.growingjoywithmaria.comPinterest: @growingjoywithmariaOur Sponsors:* Check out Quince: https://www.quince.com/Advertising Inquiries: https://redcircle.com/brands

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Summer: Hi doc! I would love your thoughts on calcium hydroxide or pickling lime, mainly for preserving eggs. Hens naturally slow way down in egg production in the winter so I'm looking for ways to preserve our excess farm eggs during the summer to have in the winter. Preserving the raw eggs in pickling lime is one option and I'm just not sure whether it's a good idea or not! Basically you submerge clean, raw, unwashed, day old eggs or freshly layed eggs in a solution of 1 oz lime to 1 quart water in jars or buckets. They are supposed to be good for up to a year and can be used just like a fresh egg. Just a bit skeptical of calcium hydroxide. Thanks for everything!   Patti: Hi, hope all is well. Any connection with calcium supplements & breast cancer? Thank you   Lacey: Diagnosed with early onset osteoporosis. Was only told I need to go on a pill and that still wouldn't fix it. What are lifestyle tips and steps to take to change this diagnosis??   Noreen: Hello Dr Cabral! Thank you for your commitment to health and well being, and for being such a great educator and practitioner. Have enjoyed your podcast for many years. Question - I have not seen you address or review the Terahertz Healing Wand or Blower. I heard about it earlier this year via the Budwig Center, which I follow, and then recently from a distributor. Gather it has been in the states for a few years and coming into use in alternative health care practices. Should your interest and time permit, would love to hear what you think in a future podcast. God's best to you and yours!   Anonymous: Good Morning Dr. Cabral! I recently had a small leak in my waterline (underground in my front yard) that was going one for around 3 months. During this time, I also noticed that the water coming out of my faucets was slightly cloudy and sometimes had a very subtle bad smell (like rotten eggs). I just had the leak identified and repaired, and the water is much clearer and odorless now. I always filter all drinking/cooking water through my Berkey filter, but while the leak was ongoing I was still exposed to certain unfiltered water (i.e. dishwasher, shower, sink, brushing teeth). My main question: is it possible that something leached into the water supply that could have affected my metabolism? During this time, my metabolism slowed a crazy amount (even though same exercise/diet)    Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/2753 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

On this episode of Huntavore, Nick is joined by Jesse Griffiths; Author, Restaurant owner, and champion of local eating. This episode jumps right into seasonal food preparation, and of course we pick the brain of the author who wrote The Hog Book on how Nick can keep enjoying his wild hogs. A lot to harvest and hold onto on this episode of Huntavore. Nick had the pleasure of digitally sitting down with Jesse to talk about seasonal foods and Wild Hogs. In Texas, seasonality is key. When it's in season and growing, take advantage. When the season is over and the heat of summer comes, those precious produce or proteins will be drying up. He talks about his restaurant, Dai Due and how when farmers are producing, that is the time to bring in the great produce, and then to spread the love, preserving that bounty is key. Pickling, drying, freezing, you name it. Meat is similar in that Jesse's menu will adapt to what the rancher has available. That nose to tail doesn't have to stay in the house, but nose to tail can extend to the entire community. To finish up, Nick does want to talk wild pigs. Jesse explains like it that pigs are so variable from one pig to the next, and even season to season. No water, limited food and graze, the product at that point will be gamey. When the rains come and forage blossoms, that's when hogs can be their tastiest. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wondered what it's like to be a homesteader? A growing number of people are turning to self-sufficiency and sustainability in their way of living. However, homesteading can seem intimidating, especially when social media portrays it as an exclusive lifestyle requiring acres of land and living off the grid. The good news is that it doesn't have to be an all-or-nothing lifestyle! In this episode, learn how Stephanie Thurow and Michelle Bruhn, co-authors of the book Small Scale Homesteading and absolute BFFs, are making homesteading accessible to everyone—no matter how much land you have. They share their experiences with gardening, chicken keeping, maple sugaring, and more, all while living on less than an acre in the suburbs of Minneapolis.In this episode, we learn:[06:43] Stephanie & Michelle's homesteading journey[13:08] The challenges of gardening in different regions (know your last frost date)[16:24] How Stephanie & Michelle's friendship and shared interests led to their book “Small-Scale Homesteading”[17:55] Where can you find a range of cold-tolerant crops for your fall and winter gardens?[19:58] Where can you find the perfect wind chimes to add a touch of beauty and mindfulness to your surroundings?[17:51] What is the role of community in their homesteading journeys?[24:32] What is the difference between gardening and homesteading?[26:40] What inspired Michelle and Stephanie's move from gardening to homesteading[30:50] Tips for transitioning from gardening to homesteading[40:21] Michelle on seed starting[43:36] What are the easiest seeds to save?[44:59] How can you preserve your homegrown food?[46:45] Fermentation vs pickling[48:36] What is water bath canning?[51:21] Things you should know about raising chickens![01:01:13] Further homesteading stories and experiences from Michelle & StephanieMentioned in our conversation:Book by Stephanie Thurow & Michelle Bruhn Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and MoreCan It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole YearWECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and MoreWECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and MoreFood Preservation Cookbooks by Stephanie Thurow: Chicken Pens at Tractor Supply Co.For honest tips and recommendations on raising your own chickens,check out the full show notes and blog here!Thank you to our episode sponsors:Territorial Seed CompanyGrowing your own food does not have to be difficult! Skip the lines at the garden center and let Territorial Seed Company deliver top-of-the-line, healthy and hardy plants right to your door. They have a great line of pre-grown plants, an expansive seed catalog, and over 40 years of experience delivering the best seeds and plants for everyone's garden. Whether you are looking for leafy veggies, flowers or edible plants in either seed or seedling form, Territorial Seed Company has your back.Get 10% off by visiting territorialseed.com/growingjoy - discount applied at checkout.Wind River ChimesBring more peace, serenity, and magic into your home with chimes. Wind River is a Virginia-based company creating premium handcrafted and hand-tuned wind chimes for over 35 years. If you are looking for a new way to grow joy in your life and find a moment of peace, a Wind River chime is the perfect addition for your home or garden. Plus, it's a perfect personalized gift for your loved ones!Visit windriverchimes.com and use code GROWINGJOY to receive free engraving on all Corinthian Bells wind chimes.Follow Stephanie:WebsiteInstagramFacebookYouTubeFollow Michelle:WebsiteFacebookInstagramFollow Maria and Growing Joy:Order my book: Growing Joy: The Plant Lover's Guide to Cultivating Happiness (and Plants) by Maria Failla, Illustrated by Samantha LeungJoin the Bloom and Grow Garden Party Community Platform & App AKA the plantiest and kindest corner of the internet! Get your FREE 2-week trial here!Take the Plant Parent Personality Quiz (Get the perfect plants, projects and educational resources for YOUR Lifestyle)Support Bloom and Grow Radio by becoming a Plant Friend on Patreon!Instagram: @growingjoywithmariaTiktok: @growingjoywithmariaSubscribe to the Growing Joy Youtube channel! /growingjoywithmariaWebsite: www.growingjoywithmaria.comPinterest: @growingjoywithmariaOur Sponsors:* Check out Quince: https://www.quince.com/Advertising Inquiries: https://redcircle.com/brands

Now there's a Ldy Finger! Ey, I'm Italian Fuggedabboudit. Pickled Grandpa Peeing in the Fridge. Immature Content Warning. Sipowitz's Butt. The New Phase Of Dumb. Fireworks killed the dinosaurs. Roguelike Burger. I loved David Koresh in CSI Miami. I'll be in my bunk. Everyday I'm Pickling. I don't like sneeeeeeeeeaking. Kim's Chi. Reddit and Weep with Tom. 53 Million reasons to watch Recommentals and more on this episode of The Morning Stream. Learn more about your ad choices. Visit megaphone.fm/adchoices