Podcasts about Pickling

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 Shabbos, using yam hamelach for eyes and other medicine-like items on Shabbos

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

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  

On the phone-in today: Phil Moscovitch takes your calls on pickling and fermenting. But first, a new study reveals the impacts on the mental health of people working in organizations supporting women experiencing violence.

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

Many of us like the idea of pickling and preserving in theory, but in practice, we don't know how to go about it or think we have the right pots and pans to make it happen.

We examine the bracha on onions, garlics, and the effect on the bracha of salting and pickling onions.

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

Dill! Garlic! Peppers! Cukes! Everything is on the table (or more aptly, in a jar) with our in depth pickling conversation with Kevin Struxness of the Hairy Hippie Pickling Company. How did this cottage business start? Ties to older generations and traditions? How "hot" is hot? See omnystudio.com/listener for privacy information.

Welcome to The KSL Greenhouse Show! Join hosts Maria Shilaos and Taun Beddes as they talk all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen every Saturday from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio App. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse  9:05  Feature: Quantities of seeds to grow  9:20  Topics: Blue spruce, Fungus gnats  Questions: Should I transplant my 5 ft tall blue spruce tree, What are the tiny flies coming from one of my plants and how do I get rid of them?  9:35  Topics: Using a weed torch, Fungus gnats, Paperwhite narcissus, Cucumber varieties, Pickling cucumbers  Questions: Are there any red flag warnings we should be aware of when we’re using a weed torch, What are your thoughts on using Bonide to get rid of fungus gnats, Can I replant my paperwhite narcissus, What varieties of cucumbers are less bitter?  9:50  Topics: Burpless cucumber, Growing greens indoors, Red grapes  Questions: Where did burpless cucumbers get their name, What edible greens can you grow indoors, Can you grow red grapes in Utah? 

In the Greek language, the word "baptize" takes on a fascinating range of meanings, from a short-term "to dip" to a more extended "to dye" as in coloring clothing. But the truest sense of its meaning lies within the context. Within the New Testament, baptize or baptism can mean to dip (short-term) or to dye, as in clothing (long-term). Within the context of the long-term process of making a disciple, it appears that the 'baptizing' we find in Matthew 28:19 should be interpreted on the longer-term end of the scale. An example of this can be found within Greek literature and has to do with pickling a vegetable. Pickling involves the immersion – baptism- into an agent that permanently changes the vegetable. What was once a cucumber is not a pickle. This is the essence of Baptizing when it comes to making a disciple. The agent of change is the 'reality of the Father, the Son, and the Holy Spirit.' When we immerse an individual in the long-term process of becoming a disciple, the result is a permanent change that cannot be undone. Join us in this lesson as we explore the profound meaning of the word Baptizing in the context of making a disciple. ---------------------------------------------------------------- Support Fig Tree Ministries: https://donorbox.org/support-figtree-ministries www.figtreeteaching.com Class Handout: https://www.figtreeteaching.com/the-great-commission.html Apple Podcasts: Spotify: https://open.spotify.com/show/7mh4v8e7FDwOoPhQd7bz7Y References: Greek Participle/Present/Active: https://equip.biblearc.com/course/greek/61248 Present Active Participle in English: https://tinyurl.com/3v8uvpvs Example of Pickling in Greek: https://bible.knowing-jesus.com/strongs/G907 Dallas Willard, The Great Omission: Reclaiming Jesus's Essential Teachings on Discipleship https://amzn.to/3QxEEJO David H. Stern, Jewish New Testament Commentary - https://amzn.to/3swj549 (Support our work. We are Amazon Associates! We may earn from qualifying purchases when you use the link provided.)

This episode author of the Modern Preserver's Kitchen, Kylee Newton tells us all about the art of pickling and preserving and why it's a skill we can all easily master. Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today we're going to explore the delightful world of pickling. In this episode, we'll be focusing on pickled, fermented onions. Not only are these condiments incredibly tasty, but they also offer a range of health benefits. So, stay tuned as we dive into the art of pickling, include some chef tips, and learn how to make these zesty additions to your culinary repertoire. Links from today's show: Recipe that I referenced⁠ https://www.thetarttart.com/health/are-pickled-onions-good-for-you/ ⁠https://health.clevelandclinic.org/are-onions-good-for-you/⁠ Disclaimer: Christa Joy is a Registered Dietitian in Minnesota, but no longer practices dietetics so she can focus on her ministry Christa Joy Ministries where she shares the love of Jesus with people and her passion for food, yet she maintains an active RDN license. This podcast is for general informational purposes only.  It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation.  It does not create a dietitian-patient relationship between Christa Spaeth and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation.  Always seek the advice of your medical professional team of doctors, dietitians, or other qualified health provider with any questions you may have regarding a medical condition. Connect with Christa Christa Joy would love to connect with you further. Please consider signing up for the newsletter on the main page of the website at ⁠www.christajoyministries.com⁠. You can purchase a copy of Powerful Whispers paperback on Christa's website or check out one of these two links: Amazon ⁠https://a.co/d/4uBLtPg⁠ or Barnes and Noble ⁠https://bit.ly/3XITWg3⁠ Instagram: ⁠https://www.instagram.com/powerfulwhisperspodcast/⁠ Twitter: ⁠https://twitter.com/christapodcast⁠ Facebook:  ⁠https://www.facebook.com/ChristaJoyMinistries⁠ Instagram: ⁠https://www.instagram.com/christajoyministries/

165: Pt. 2 Mind Renewal & Spiritual Formation | Darby Slaton on Spirit-Centered Business™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.TOPICS:- 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.LINKS:- Connect with Darby: https://www.darbyslaton.com/- Check out Darby's art at https://darbysartstudio.com/- Join Darby's prophetic school: http://ConvergenceSchool.netGet Bralynn's Book! Discover Your Business Destiny: Co-Creating, Stewarding and Standing to Manifest God's Divine Planhttp://SpiritCenteredBusiness.com/book- Join the Activation Ekklesia for Business: http://SpiritCenteredBusiness.com/activation- Join the SCB Tribe: http://facebook.com/groups/scbtribeBe sure to answer the membership questions so we know you're legit! ;-)Copyright 2023 - Bralynn Newby Int'l. All rights reserved.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4207323/advertisement

Welcome to another engaging episode of Modern Persian Food, where we immerse ourselves in the art of Persian pickling! Join your hosts Bita and Beata, as we journey through the world of preserving through pickling, highlighting its crucial role in adding a zesty, acidic balance to the rich flavors of Persian cuisine. Discover the secrets of making Torsche pickles at home with tips on choosing the right ingredients and creating the perfect pickling brine to amplify the flavors of your dishes.    Listen in as we share our personal experiences and lessons from our summer of recipe testing and pickling, from the unique Giardiniera style to the traditional Persian Torsi version. Get an insight into the use of Persian cucumbers in pickling and the added creaminess that certain vegetables like eggplant can contribute. Not just that, we also shed light on the growing trend of pickling and its health benefits, with special attention to the classic pickled garlic. Tune in and discover how you can add a tangy twist to your meals with these pickled delights!   Episode 118: Andy Baraghani Talks Torshi   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

Matt Derrick of Chiefs Digest joins The Zone for his regular hour in-studio, dominated by milk, pickles, and Fat Bear Week. Plus, Chiefs-Jets takeaways and Chiefs-Vikings predictions.See omnystudio.com/listener for privacy information.

We often have this misconception about homesteading; that we need 40+ acres in order to start growing our own food. But that's not the case. There's so much we can do with where we are. Master Gardener Michelle Bruhn and Master Preserver Stephanie Thurow sought to change this mindset by co-authoring "Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and More". Join the conversation as they cover a range of topics related to small scale homesteading, including the joy of preserving and growing food, finding balance in a busy schedule, and the importance of inspiring others. Emma and Mary also ask Michelle and Stephanie about their greatest challenges and joys in their work, making for a lively and informative conversation that will leave you feeling motivated to try your hand at homesteading, no matter how small your space may be. This episode is brought to you by Dirty Labs: Use code "GOODDIRT" for 20% off your order! Topics Discussed • The Fall Equinox • Finding a Business Partner • From Online Connection to In-Person Collaboration • Pushing the Seasons • Chickens, Eggs, and Silver Maple Trees • Food Preservation • Feeding the Soil • Dealing with Foxes • Vertical Gardening in the Suburban Space • Hügelkultur Gardening and Lasagna Gardening • Working with Your Local Government • Yearning • Doing What You Can Where You're At • Why We All Need Community • Fostering Relationships with other Farmers • Farmer's Markets & Sourcing Products You Can't Grow On Your Own • The Lone Star Tick • Farm to School Food • Favorite Foods to Can • Raspberries Episode Resources: • Listen to The Good Dirt "Slow Living Through the Seasons | 02 | September" • Find Mary's Pumpkin Spice Latte Recipe here • Join Us in The ALMANAC • "Small-Scale Homesteading: A Sustainable Guide to Gardening, Keeping Chickens, Maple Sugaring, Preserving the Harvest, and More" by Stephanie Thurow and Michelle Bruhn • "Weck Home Preserving: Made-From-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More" by Stephanie Thurow • "Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility" by Crystal Schmidt • The Northern Gardener Magazine Connect with Michelle Bruhn: • Forks in the Dirt: https://forksinthedirt.com/ • IG @forksinthedirt : https://www.instagram.com/ForksintheDirt/ • Linktr.ee: https://linktr.ee/forksinthedirt Connect with Stephanie Thurow: • Minnesota from Scratch: https://minnesotafromscratch.com/ • IG @minnesotafromscratch : https://www.instagram.com/minnesotafromscratch/ • Linktr.ee: https://linktr.ee/MinnesotafromScratch ━━━━━━━━━━━━━━━━━━━━━━

Big Wayne, owner A-Frame Acres, in studio talking about how to get veggies prepared. He talks to the guys about how to maintain a diet. Plus so much more. Oh and we have pictures of his new tattoo, check out Maino and The Mayor on Facebook to see it! Guest: Wayne Stiegelman

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

Well, it's been a minute since we had time to chat, so we're really all over the place around here from financial advice we wish we'd paid attention to, when we were young to the matriarchal warrior culture in the Viola Davis movie "Woman Queen." We're suss about Elton John's fall at home. We talk about Lou Gramm's reports that Foreigner's Mick Jones is sitting on a bunch of songs and posit the future of AI in music creating an artisan backlash of songwriting. See omnystudio.com/listener for privacy information.

In this age of digital everything, sometimes it's just nice to work with your hands—bake a loaf of bread, knit a sweater, curate your cottagecore aesthetic. In that vein, we at the pod have been curious about canning food.And we're not alone. We recently reached out on social media to learn what listeners wanted to know about canning. For answers, we turned to John Barbie, owner of Tip Top Canning Co. Through his Tampa-based business, John sells pickles, mustards, jams and fruit butters. He also offers in-home canning and pickling classes.Dalia met up with John at Pickford's Sundries, a historic lunch counter/gift shop in West Tampa that sells Tip Top Canning Co. products. In this conversation, John explains the difference between canning and pickling, shares the health benefits of both, suggests foods to pickle and goes over the basic equipment you need to start canning food at home.Big thanks to listener Kenya Woodard for suggesting John for the pod.Related episodes: Tambuzzo Sausage Company & The Boozy Pig How to Start a Cottage Food Business in Florida: Lessons from the Lentil House Spice Up Your Life with “Saucy Queen” Michele Northrup of the I Like It Hot! Festival

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

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 ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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 ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

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

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

Andrea Wasko and Meaghan Gilbert are the people behind the Quick Pickle Kit, which they call “the DIY pickling kit for people on a journey” — I love that. They started the company in 1996 with a couple goals. One, they wanted to give people a healthy and stress-free way to pickle fresh produce. Andrea's mother was a pickler and would send jars of them to Andrea as a taste of home. And secondly, they wanted to give back to their community. Philanthropy is a massive reason the Quick Pickle Kit exists. Andrea and Meghan employ adults with disabilities and donate a portion of every sale to nonprofits — and they always have. Listen in as they talk about their backgrounds, their inspiration, and their passion for a crunchy pickle.   Website: quickpicklekit.com Instagram: @quickpicklekit