Podcasts about pine nuts

Register for my free weight loss summit: https://bit.ly/chefaj2024 PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Get the book here: https://www.amazon.com/dp/1510777350?linkCode=ssc&tag=onamzchefajsh-20&creativeASIN=1510777350&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin Linda Tyler is a plant-based cookbook author, cooking instructor, and blogger. All of today's recipes (Eggplant Parmesan Stacks, Rice Pilaf with Mushrooms and Pine Nuts, and Orange-Ginger Polenta Cake) are available in The Plant-Based Anti-Inflammatory Cookbook, which you can order on Amazon, Barnes & Noble, Bookshop.org, Indiebound.org or find in Costco and other brick-and-mortar stores. In the cookbook, you'll learn what inflammation is and how to eat and cook with grocery-store foods to decrease inflammatory activity in your body. Use the recipes to create dishes you love. From breakfasts and beverages to vegetables, grains, entrees, desserts, and more, these recipes use affordable anti-inflammatory superstars to promote health while delighting your taste buds. Cooking classes: Linda teaches plant-based cooking classes for Portland and Mt. Hood Community Colleges in Oregon. The classes are online and open to everyone. In addition to her cook-along classes, she offers one-on-one plant-based lifestyle coaching through Portland Community College. Upcoming class descriptions are available here. Website: Through her website, www.graciousvegan.com, Linda shares healthy plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes, and she provides answers to questions such as “What's Wrong with Oil?” and “What is Water-Sauté?” Writing: Linda has published numerous recipes in the Vegan Journal, written guest blogs for Faunalytics.org, published articles on animal welfare issues) for LA Progressive, Sentient Media, and Citizen Truth), and demonstrated plant-based recipes on local TV in Portland. She is a long-time volunteer for Nutritionfacts.org and is currently on the video review team. Connect with Linda on: Website: www.graciousvegan.com Facebook: www.facebook.com/graciousvegan/ Email: graciousvegan@gmail.com Instagram: @gracious_vegan

Martin Bosley shares a lovely recipe to make the most of eggplants that are around right now. It's a simple to follow dish that can be made in advance and have a bit of feta or natural yoghurt added to it.

Of the many Pine species in the world, only a few yield seeds that we know as Pine Nuts. That's right, we're not done with nuts quite yet. In the US, we call these nut-producing Pines Pinyons. The Pinyon Pine is found all over the American southwest and has played a vital role in the diet and culture of numerous indigenous nations in that region for thousands of years. Come explore this history and learn about how Pine Nuts are viewed around the world.Tons of Bonus Content is available on my Patreon! (patreon.com/MyFavoriteTrees)Music is by Academy Garden (academygarden.bandcamp.com)Cover Art is by @boomerangbrit on InstagramScript Editing and Social Media is by Laurie Hilburn (lhilburn.journoportfolio.com)Follow me on Twitter and Facebook @MyFavoriteTrees and on Instagram @treepodcast

BE WARNED: It's LuAnna, and this podcast contains honest, upfront opinions, rants, bants and general explicit content. But you know you love it! It's time to get TOTALLY EXTRA. Extra chat, extra rants, extra bants, extra stories, nonsense and more.On this week's Totally Extra: The foursome update we all wanted, more pantomime ideas, filling your man's explore page with gay porn, a pine nut gift, period blood confusion and we find out...is it LOUisa or LUisa?! Remember, if you want to get in touch you can:Email us at luannathepodcast@gmail.com OR drop us a WhatsApp on 07745 266947Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

This week the hosts examine new research on the hazards of binge drinking, and they discuss how stress can accelerate immune aging. Plus, they share a delicious recipe for a tri-color pasta salad with pine nuts.

Time to take a look at pine nuts!  Andy and Barbara own Pinoli Premium Pine Nuts, which took out the Supreme Winner prize at the recent Outstanding NZ Food Producer Awards…  REX Today host Dom George caught up with Andy to find out more about the world of pine nuts…See omnystudio.com/listener for privacy information.

After being named the supreme winners of the Outstanding New Zealand Food Producer Awards for 2023, Co-owner of Pinoli Premium Pine Nuts Andy Wiltshire joins Dom to share his excitement after their long-awaited win.See omnystudio.com/listener for privacy information.

Hans begins his search for Eggnog History in George Washington's basement while Steve travels the world searching for Eggnogs with Pine Nuts and Cocount and Citrus Peel. Recipes include Egg Nog French Toast and Tom and Jerry.

When you think about pine nut harvesting (and we're sure this takes up a lot of your time), does your mind immediately go to a hydrogen balloon? Because that's where two men went to get their salty fix and let's just say, they got carried away. When you think of leaving your husband for your high school sweetheart, do you go with a Dear John letter or with an elaborate fake kidnapping plot? Because that's where one California woman went before she realized the prom was over a long time ago. When you think of what to marinate your chicken in, do you reach for the medicine cabinet to pull out some Nyquil when perhaps a simple soy could do the trick? Because that's what "the kids" are doing all across America. And when you think of how to wind down after a college football game, do you bite the end of the nearest nose to you? Because that's where the COO of Beyond Meat went - way beyond. Take a listen and let us know what you think. It's short on time but does not skimp on value - that's our promise to you! Thanks for listening! anne & crissy --- Send in a voice message: https://anchor.fm/crissy-shropshire/message

On this new series, acclaimed author and sight loss coach Donna Jodhan gives you her tips and tricks for creating delicious meals in the kitchen. Included with the episode are the recipes below. Barley With Currants And Pine Nuts Tools Required: Measuring spoons Measuring cups Mixing bowls pairing knife food chopper small skillet pot spoon suitable for use in a hot pot skewer Crock-Pot Paper towels Ingredients: 1 to 1 and a half teaspoons of unsalted butter 1 small onion, finely chopped 2 cups of fat-free reduced-sodium chicken 1 can of broth 1half cup of pearl barley 1 half teaspoon of salt 1 quarter teaspoon of black pepper 1third cup of currants 1quarter cup of pine nuts Time to cook - Melt the butter in a small skillet over a medium-high heat. Add the onion and cook and stir for 2 minutes, or until it is lightly browned. Or if you are unable to see if it is lightly browned then wait until you hear a sizzling sound. Or test with a skewer Next Transfer to a Crock-Pot. Add broth, barley, salt and pepper to the Crock-Pot. Stir in currants. Cover and cook on low for 3 hours. Stir in pine nuts and serve immediately. This makes 4 servings. Calories: 197 Total fat: 8g Saturated fat: 1g Protein: 5g Carbohydrate: 30g Cholesterol: 4mg Fiber: 5g Sodium: 228mg Kitchen Tips: Pale Gravy? * Color with a few drops of kitchen bouquet or soy sauce. * To avoid the problem in the first place, brown the flour well before adding the liquid. This also helps prevent lumpy gravy. If you'd like to know more about Donna Jodhan and her initiatives, you can go to her website, at the following link: https://www.donnajodhan.com Author Donna Jodhan is a world-renowned audio mystery writer and producer of fiction and has been writing and producing her own series since 2010. She uses her audio mysteries to bring listening that is exciting, fascinating, and mystery twisting to audiences of all ages. She uses her insights and experiences as a blind person to build unique intrigue and suspense into her dramas. Author Donna has written and produced three seasons of Detective DJ and the Crime Crushers and a 12 days of Christmas box set and her mission is to keep on going. She invites you to join her growing team of supporters as she works towards continuing her mission of passion, compassion, and love. If you would like to help author Donna Jodhan continue to write and produce her mysteries, and support Ask Donna, then please make a small contribution by sending your donation to paypal@donnajodhan.com Or you can discover more about author Donna's very unique initiatives by learning about her "Give the gift of accessibility to disabled children and their families today". To learn more, visit Donna at https://www.donorbox.org/author-donna-jodhan Donna thanks you for having stopped by and hopes that you benefit from her segment.

They say WHAT to the royal bees to let them know the queen's dead?! You can major in "Adventure"?! Join us for this week's weekly roundup for those and other ridiculous stories, featuring special guest comedian Cody Sanders - IG: @cocojamz See omnystudio.com/listener for privacy information.

In this episode of Newswire Live, LGBTQ+ Alliance president and vice president Joseph Nichols and Alex Sepulveda run down their recent pride event at King's Island. Digital Communications Manager Marty Dubecky lays out his love for Demi Lovato's newest album, "Holy Fvck" and Blobcast host Brian Micucci praises Brad Pitt's "Bullet Train". Newcomer to the show Logan Davis lays down campus' hottest events, including the study abroad fair. Second newcomer Briana Dunn gives us some hot events around Cincinnati, including the ever famous Oktoberfest Zinzinnati. John Baldridge is back at it again with sports, and Patrick Kayes leads What in the World, from pine nuts to the olive crisis.

Hi there! We're Bruce Weinstein and Mark Scarbrough. We're about to publish our thirty-fifth cookbook this November, THE INSTANT AIR FRYER BIBLE. We're so excited to have you along to share our love of food and cooking. We want to tell you about our new book. We've got a one-minute cooking tip for your air fryer, and we're interviewing Australian-Sri Lankan chef O Tama CareyPlus, we can't wait to tell you what's making us happy in food this week! Here are the segments for this episode of COOKING WITH BRUCE AND MARK: [01:00] All about our brand-new cookbook, THE INSTANT AIR FRYER BIBLE! [14:24] Our one-minute cooking tip: how to make the best super thick and crunchy baked potato chips in an air fryer. [15:59] Bruce's interview with O Tama Carey, Australian chef with Sri Lankan roots, and the author of LANKA FOOD. [33:12] What's making us happy in food this week: candied pine nuts and Sichuan meat pies.

The brothers are back recording on Sundays, and with it an episode full of wonder, mystery, and intrigue. The brothers discuss Pelosi's travel and the consequences of her visit to Taiwan. They also get down and dirty into the world of pine nut farming.

This week the hosts examine new research on the hazards of binge drinking, and they discuss how stress can accelerate immune aging. Plus, they share a delicious recipe for a tri-color pasta salad with pine nuts.

Molly celebrates the arrival of spring with her family by making a delicious seasonal meal on the farm.Below are the recipes used in today's episode:Spring Apple and Fennel Salad with Dijon Vinaigrette: https://www.foodnetwork.com/recipes/spring-apple-and-fennel-salad-with-dijon-vinaigrette-5660354Meatballs with Garlic Yogurt and Chimichurri: https://www.foodnetwork.com/recipes/meatballs-with-garlic-yogurt-and-chimichurri-5660355Molly's Carrort Cake with Spiced Cream Cheese Frosting: ​​https://www.foodnetwork.com/recipes/mollys-carrot-cake-with-spiced-cream-cheese-frosting-5660357Homemade Herbed Pasta with Feta, Lemon and Pine Nuts: https://www.foodnetwork.com/recipes/homemade-herbed-pasta-with-feta-lemon-and-pine-nuts-5660359Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

This week on the Super Fun Time Trivia Podcast, we discuss Jennifer Love Hewitt's alter ego that's mostly poop jokes, riding a penny farthing through a field of dead horses in WW1, and how Leonardo DiCaprio won't let me on his yacht, cause he keeps saying no Sailors allowed, only Seamen. Music Round: Cool, Beautiful, Fashion Patreon: Super Fun Time Trivia Facebook: superfuntimetrivia Instagram: superfuntimetrivia Twitter: @sftimetrivia Email: superfuntimetrivia@gmail.com Intro Music By David Dino White. Welcome to Super Fun Time Trivia: The known universe's only live improv comedy trivia podcast.

In the context of the "The World of Flavors" Chef Rafail Pateras, gives us a fasting and delicious recipe! - Στο πλαίσιο της Ενότητας «Ο Κόσμος των Γεύσεων», ο συνεργάτης του Προγράμματός μας, σεφ Ραφαήλ Πατέρας, μας δίνει σήμερα μια νηστίσιμη και άκρως γευστική συνταγή!

LUKE 13 DISCUSSED BY ANDY DURING SUNDAY MORNING WORSHIP

It's episode 257 of The Dunk Knows Best Podcast! This episode was previously free to all, but is now archived and only available to DKB Patrons i.e. people who support the podcast. For the cost of a cup of coffee once a month you can listen to hundreds of ad-free episodes like this one. For instant access, you can show some love by becoming a DKB Supporter, a DKB Legend or DKB Royalty at http://www.dkbpodcast.com.

This episode is also available as a blog post: http://afghannewswire.com/2021/11/01/afghanistan-ships-45-tons-of-pine-nuts-to-china/

This episode is also available as a blog post: http://afghannewswire.com/2021/10/31/afghan-pine-nuts-market-paktia/

Tall, bushy, spiny and fragrant, the pinyon pine is a beloved feature of the Mountain West — and not just for its beauty. The tiny piñon nuts in the tree's cones are so good, people in the region have eaten them every fall for countless generations. But as climate change continues to affect the United States, something terrible is happening. The piñon harvest is getting smaller and smaller.Today we go to New Mexico, where the pinyon is the state's official tree. We talk to Axios race and justice reporter Russell Contreras, who's based out of Albuquerque and has an up-close view of the piñon's slow disappearance. And a native New Mexican — Tey Marianna Nunn, director of the Smithsonian Institution's American Women's History Initiative — tells us about the nut and tree's cultural importance.More reading:Op-Ed: Pinyon and juniper woodlands define the West. Why is the BLM turning them to mulch?Locally foraged piñon nuts are cherished in New Mexico. They're also disappearingPine nut recipes: From small seeds, inspiration

This episode is also available as a blog post: http://lovewithsex.me/2021/10/10/how-to-prepare-gluten-and-sugar-free-desserts-using-pine-nuts/ How to Prepare Gluten and Sugar Free Desserts Using Pine Nuts #GutenFreeDessertsRecipes https://lovewithsex.me/?p=13112 Pine nuts provide a wealth of anti-aging antioxidants that combat free radicals (and help to control how fast you age) including vitamins A, B, C, and D. Here is how to prepare gluten and sugar free desserts using pine nuts.

*TW This week, we dive into disturbing disappearance of the nature-loving extreme hiker and amateur Youtuber Kenny Veach in the Nevada Mojave Desert. Join us as we try to uncover the truth behind his disappearance, be it aliens, the air force, murder, or a simple case of a hiking accident. This story is sure to leave you scratching your head in confusion, no matter how straightforward it may seem. Hijinks ensue, including Ara mentioning how she will self-mutilate like a hamster if trapped, plenty discussion of caves, caverns, and all sorts of dark, disturbing places, and a healthy dose of yee-hawing to commemorate Kenny Veach's cowboy alter ego. Stick around at the end for our infamous bloopers. All proceeds from this episode will be donated to and split between the National Suicide Prevention Hotline and the Mojave National Preserve Conservancy in honour of Kenny Veach. **TW: Trigger warning for repeated mentions of suicidal thoughts in this episode** --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wicked-weird-and-grim/message Support this podcast: https://anchor.fm/wicked-weird-and-grim/support

Why do some pine nuts cause a bad taste in your mouth that can last for weeks?

Self-sabotage is a real thing but it's not happening for the reasons you may think. In this episode, Adrianne teaches her 4 step method to ending self-sabotage so you can follow through with your long term goal. This week's recipe is Orzo Salad with Pine Nuts.

Air date: June 2nd, 2021 Welcome to Not So Casual Encounters with Sarah and Joe! Each week we'll be diving into the wild and wonderful world of dating stories, both spotted online and from our personal archives. We'll also cover a variety of rotating topics each week, with a focus on gems from the world wide web. For more info and to see some lovely visual aids, please follow us social media! INSTAGRAM: @notsocasualencounters TWITTER: @nscepodcast Have a great story you'd like to share? Email us! notsocasualencounters@gmail.com Our theme music is by Nicholas Foster, check him out on Instagram: @winstonchurchbus --- Send in a voice message: https://anchor.fm/notsocasualencounters/message

It happens to everyone—don’t panic—and there is hope to escape. We’re talking about cooking ruts. Even Anne, a chef and foodie pro, has known a rut or two in her time and assures us it’s not just the pandemic that is causing this bout of malaise. In this episode, Anne diagnoses two common cooking ruts and gives specifics on how to get out. Anne details how to take your most successful meals—the mainstays, the favorites—and make strategic swaps to give new life to your staples that you don’t want to forgo. You’ll get new ideas for the regulars that are sure to return the spark to your meal planning. Do you know your base palate? This mental experiment is sure to give you food for thought and explain some of your habits and tendencies for your cooking. Anne walks producer Catherine through the concept of a base palate—try it yourself to get some insight about how your base palate might inadvertently lure you into a cooking rut. Finally, Anne suggests how following a recipe can actually be a step to breaking free of a cooking rut and set you back on a happy cooking path. Mentioned on the show: - To the letter! Try Ottolenghi’s Seared Salmon with Pine Nut and Currant Salsa. Watch Anne prepare this dish on Red Stick Spice Co’s Facebook Live. - Anne gave Ottolenghi’s cook book Jerusalem a shout-out; learn more on Ottolenghi’s website. - Inspired to try Anne’s swaperooni? Red Stick Spice Co. has some fabulous flavored oils, including Roasted Garlic Avocado Oil. Experimenting with acids? Select a balsamic to compliment your meal. - Intrigued by the Taco Tuesday blend Anne mentioned? Or adding cinnamon to savory beef stew? There are so many Red Stick Spice Co. spice blends to choose from—you can also find beautiful saffron threads for the Seared Salmon with Pine Nuts and Currant Salsa. We have a spice for you! - Anne drew some inspiration from Deb Perelman of Bon Appetit in a post (authored by Kelsey McKinney.) Read the post, titled, I Fell Into a Deep Cooking Rut—Here’s How I Got Out. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! Did you need this ep? Have you been in a cooking rut as of late? Did you get some unstuck ideas from the show? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Rangers, your mission is to track down and confront the pokemon poachers who have been running loose far too long in the Icy Chromera Plains in the north of the region. The Group has flown under our radar so far, but the new intel received from Ranger Captain Kaylin tells us that the poachers activity is getting more rampant and obvious. Callum, you and new recruit seer are the closest field operatives at the moment. Head to our outpost in the plains to meet up with one of the Iodal City Rangers, Amir. Together the Three of you should be able to locate and stop the activity of the poachers for good. - Ranger Chairperson Teak PS. There should be a festival going on in Iodal city around this time, when the mission is complete you are free to enjoy the festival before returning to the Union. Also... could you bring me some Pine Nuts...? Music From GlitchXCity This Episode Vermillion City The Frostlands (Octopath Traveler Chill Remix) Hau'oli City Nights Pokemon Gold and Silver Ecruteak City Remix Sun and Moon Mount Lanakila Remix Ice Cap Zone Remix Gym Leader Victory Theme Remix Circhester as always you can follow the show on twitter @2scompany1 Follow GM Jonah/Daisy @Dayseyemay You can email us at 2scompanypod@gmail.com

Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up a delicious breakfast!  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4-6 servings INGREDIENTS 2 tablespoons extra virgin olive oil 1 medium yellow onion, diced ¾ pound ground lamb ¾ teaspoon ground cinnamon 1¼ teaspoons kosher salt, plus more for seasoning ¼ teaspoon freshly ground black pepper ¼ cup pine nuts, toasted 6 large eggs 2 tablespoons unsalted butter ¼ cup coarsely chopped Italian parsley  Warm pita bread, for serving EQUIPMENT ESSENTIALS Large skillet, preferable cast iron Wooden spoon or silicon spatula Small mixing bowl For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

In episode 2 of Totally Tell Me Everything -- a monthly podcast hosted by podcasters and friends, Sarah Woloski and Bryn MacKinnon -- we tackle the topic of Space! As always, we've got three questions to ask and answer about this episode's topic, so let's get to it, shall we?   Question 1: What is it about space and how did your interest in space begin?   Bryn kicks off the conversation (and reveals just how old she really is) with the Space Shuttle program and then quickly diverts us to a downer story about the Space Shuttle Challenger Disaster in 1986. Small redemption in the story about seeing the final space shuttle, Endeavor, on its trip to the California Science Center. Sarah saves the day by sharing the very relatable story of building a remarkably accurate model of the solar system in 3rd grade with her engineer father, Peter Heitman, which sparked her interest in the vastness we call space. We talk at length about the excellent space/science/romance movie, “Contact,” starring Jodi Foster and Matthew McConaughey. And let's not forget Sarah and her mother's shared love of Star Trek: The Next Generation. Related links and rabbit holes: Influence of TV shows, films and books about space: E.T. the Extra Terrestrial, Santa Claus Conquers the Martians, Star Wars, Apollo 13, Stephen Hawking's “A Brief History of Time,” Cosmos: A Spacetime Odyssey, The Right Stuff, more The Right Stuff The Very Large Array Art and science come together in the music of space: Alan Silvestri, composer of the soundtracks for Contact and Cosmos: A Spacetime Odyssey Pine Cones vs Pine Nuts   Question 2: What do we want to learn about space?   Interestingly, we both did research on and want to talk about life beyond our planet, but from slightly different angles.   Sarah takes deep into the Search for Extra Terrestrial Intelligence, particularly the SETI Institute, the non-profit in Silicon Valley that listens to and analyzes the sounds we can hear from space, with the hope of finding intelligent life out there. SETI was founded 1984, by Tom Pierson and astronomer Jill Tarter, and played a large role in “Contact,” which Sarah assigned Bryn to watch as podcast homework before we recorded this episode. Drake Equation  How many habitable planets are there?  Arecibo collapse COOL PODCAST ALERT: The Science of Sci-Fi Podcast, with Erin MacDonald While Sarah dove into the search for extra-terrestrial intelligence, Bryn looked into communication with extraterrestrial intelligence, or CETI. Arecibo message Communication with Extraterrestrial Intelligence by Lambros D. Callimahos at the NSA Do we need a special language to talk to aliens?  How do you communicate with an intelligent entity you know nothing about? Or with whom you have no common cultural background? TANGENT: Bryn explores some examples of this that we already have on Earth:   Plants and animals communicate in ways that we have been able to observe or participate in  Trees Bees Dogs can learn "talk" Apes using sign language   Question 3: What are you excited about regarding space?    Sarah can't wait to get involved in space research, and you can, too!   SETI's Planet Patrol: You can inspect stars from home and help with SETI's research Citizen Science for NASA: Collaborate with NASA scientists on many different projects from your cell phone or laptop. NASA Solve: There are problems to solve, and you can get involved! You might even win a competition.   Bryn is excited to catch the space action as it happens. Here's how you can, too!   International Space Station Sign up for Spot the Station, NASA's official alert system for when the ISS is flying over your area ISS Detector app: Another way to get alerts when the ISS will be overhead, but this one has a live ISS cam! Listen to them talking to each other The Mars Rovers! Expedition Mars: Spirit and Opportunity Perseverance on its way to Mars. Landing in February 2021! spaceplace.nasa.gov Where is the Rover?  Follow Perseverance on Twitter!    Tangents and corrections:   Astronaut ice cream, Reese's Pieces, Pia Zadora, Tang, The Black Hole Bryn got this quote so wrong: “Planting seeds in a garden you never get to see” is a line in the song “The World Was Wide Enough” from Hamilton, an American Musical. She blames the pandemic.   Final Thought:   We wrap it up by revisiting Bryn's husband's statement that space exploration is the manifestation of our biggest dreams, goals and questions as humans. Space exploration, whether up there in rockets, shuttles and space stations or from down here on our home planet, captures and expands our imaginations. It is ambitious, dangerous, difficult and risky. But as Ellie Arroway's father says in the movie “Contact” when she asks him if he thinks there's people on other planets: “I don't know, Sparks. But I guess I'd say if it is just us... seems like an awful waste of space.”    Thank you for joining us for this episode of Totally Tell Me Everything. We're so happy to share this space and time with you.   As always, huge thanks to the totally talented “John Williams of Podcasting,” Rob Dehlinger, his wife, Lisa Dehlinger, and their daughter, Zoe, for our super theme song. Check out Rob's stellar band, the Alpha Rhythm Kings.    We hope you'll come over and sit by us for our next conversation, episode 3...about Books!   About Totally Tell Me Everything   Two friends, one fun topic, three burning questions = lots of fun conversation! Each month we pick a topic and ask each other three questions about it - we learn about the subject, our past and each other. So come sit by us and we'll totally tell you everything!   How To Listen on the Go:   Listen now and leave a Review on Apple Podcasts | Spotify | Amazon Music | Google Podcasts | RSS   If you enjoyed this episode, be sure to leave a podcast rating and review!!   Social Media   Instagram: http://instagram.com/totallytellmeeverything Sarah: http://instagram.com/jeditink Bryn: https://www.instagram.com/brynane/ Join the Skywalking Facebook Group! https://www.facebook.com/groups/488002904732240/   Subscribe to the Skywalking Network Newsletter  

This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile. Get the recipe: https://www.plantforwardkitchen.org/recipe/red-lentil-penne

EP004: LEE ANDERSON - Independent Artist and former Touring Sound Engineer / LA Raised. Oakland Living. Fixed Bike Enthusiast. Vegan Meal Prepper. Mix Master Musician. IG/Twitter: @grooveinsight ~ FB: @leeandersonofficial

The last time we chatted about gardens, it was late Spring and the seeds had just been planted.  Today, hear from our husbands about this summer's garden harvest and what they have learned for next year.  And of course, hear what we are making in the kitchen with all of our bounty!   Patreon | Love what you're hearing? Help fund ongoing episodes through donations as little as $1/month. Learn more here! Leave a review | When you leave a five star iTunes review, it helps others with similar interests and passions find us when they're looking for new content. Thank you in advance! Resources and Show Notes Gina's "Harvest" Favorite Recipes Pickles - Nope, not homemade, but sort of. I buy delicious kosher pickles, eat them, then use the remaining pickle juice for my own pickles!  I cut our cucumbers into spears and drop them in the container. Leave in the fridge for at least 24-hours.  Yum! Pesto  - Don't have pine nuts? Use any nut (I use almonds often) Tomato, Cucumber, Pepper and Feta Salad - In a bowl add any ratio of cucumber, halved cherry tomatoes, chopped pepper and feta cheese.  Mix with your favorite balsamic vinaigrette dressing. Zucchini Pizza - Recipe found in Nicole's cookbook Pesto Pizza - See pesto recipe above. Use it on your favorite pizza crust instead of red sauce. Add toppings as you wish.  We have been doing pesto with zucchini, sometimes sausage and mushroom. Risotto with Spring Vegetables - Hint, you can use any vegetables you want! Pressure Cooker Pesto Pasta with Chicken Summer Squash and Basil Pasta Tomato Basil Shrimp in Garlic Butter Sauce Nicole's "Harvest" Favorite Recipes Panzanella - Italian Bread Salad Green Goddess Pesto-Squash Pizza Basil Pesto with Pine Nuts, Sunflower Seeds and Lemon Salmon BLT with Lemon-Dill Mayonnaise Creamy Cucumber Salad Cucumber Grape Salad with Poppyseed Dressing Mark's Fave: Avocado Cucumber Shrimp Appetizer Bites Cucumber Freezer Pickles Grilled Salsa Mom Wins and Favorite New Products or Recipes Gina's Fave New Recipe: Crustless Blueberry Pie (made with whole wheat flour, although I will use oat flour next time!) Easy Tamale Pie

From Melbourne, Italian chef Beatrice Piazza recalls her roots through a Genoese seafood recipe that she adapted to the Australian taste. - Da Melbourne, la chef Beatrice Piazza ricorda le sue origini genovesi attraverso una ricetta di pesce a cui ha dato un tocco australiano.

S2E7 We’re throwing it back here on the Season Two Finale of Smidgen to some vintage recipes that are making a comeback. Do you have memories from your young days of parents pulling out “fancy” china for entertaining and making certain dishes that are for special occasions only? Smidgen Host and Owner of Red Stick Spice Co. Anne Milneck speaks with Lili Courtney about some of these dishes, and our intrepid chefs give some makeovers to chicken tetrazzini, hummingbird cake (Southern Living Magazine’s number one, most viewed recipe EVER!), 70’s style cocktail meatballs (served in a crock pot, OF COURSE, with a sidecar of rainbow colored toothpicks), seven layer salad, and trifle. Cooking Segment: Part trip down memory lane, part tasty food analysis, Anne and Lili update vintage tastes to our modern palette. Inspired by their conversation, Lili and Anne head over to the Red Stick Spice Co. Test Kitchen and update cocktail meatballs and whip up a hummingbird cake trifle. Tis the season to entertain, and both these dishes would be a delicious compliment to any gathering. Mentioned on the show: - RECIPE: Sweet and Sour Meatballs with Pine Nuts and Currents. Lili is sharing her meatball recipe for you to try and wow your friends and family - RECIPE: Now’s the time to get the trifle dish out of the back shelf for Hummingbird Cake Trifle OR serve in individual glasses (like a stemless wine glass or a martini glass) - Shhh! Don’t tell anyone it is store bought ice cream! Anne’s Mother’s Romanoff sauce is cool and delicious - The original Southern Living Hummingbird Cake Recipe is on their website here - Ooh la la, customer favorite Champagne Pear Chardonnay Vinegar makes a grand appearance in the cooking segment - Capital Heights Spice is versatile, full of shallots, citrus, and nutritional yeast. Plus, it’s salt-free - We enhance all the flavors of the Hummingbird Cake with the Red Stick Spice Co. Pumpkin Pie Spice (banana loves cardamom!) - Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Did this episode inspire you to update your own favorite vintage recipes? Also, this is the last episode of Season Two—we’ll miss you while we’re away, but we would love to know if there’s anything you want to hear about on Season Three. Tell us on Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Afghanistan's pine nuts are in demand, with China signing a 5-year deal worth US$2.2 billion. BBC Afghan editor Shoaib Sharifi tells us about the importance of this tiny but valuable nut. Picture: Pine nut harvest in Afghanistan. Credit: EPA/Ghulamullah Habibi

Our mystery ingredient for October is (~drumroll~): cauliflower! We love this lil guy, and so does Alison Roman, who penned both of our recipes for this week. Marie made Creamy Cauliflower and Onion Gratin from Roman's forthcoming second book, Nothing Fancy, and Alissa made Cumin-Roasted Cauliflower with Pine Nuts and Dates. Tune in to hear the deets!

“If you preserve the food, you preserve who your family is.” This poignant quote by Joan Nathan, an award winning author of eleven cookbooks including her latest King Solomon's Table: A Culinary Exploration of Jewish Cooking from  Around the World, truly captures the essence of why recipes matter. It was an honor to meet Joan Nathan at Les Dames d'Escoffier conference in Washington, D.C. and discuss the importance of preserving foodways. Not until Nathan was married did she fully appreciate the influence Jewish foodways had on her family.Her mother-in-law was a Holocaust survivor from Poland who remembered all the food and recipes from this country in such a beautiful way.  “It made me realize that I wanted to preserve them,” Nathan explains. After meeting a Yiddish folklore professor who also wanted to share his recipes and stories, Nathan embarked on her own ethnic foodways journey to discover  and preserve beloved Jewish recipes. Joan Nathan shares her firsthand  experience of the power of how food brings people to the table and breaks down barriers.  While working for Teddy Kollek, the former mayor of Jerusalem, they visited an Arab village for a meeting, and everyone connected over Joan's favorite chicken dish called  Musakhan (Palestinian Sumac chicken with sautéed onions). Whole Foods is teaming with Joan Nathan to offer prepared dishes and recipes for customers during the Jewish High Holidays.  The five recipes all featured in her latest cookbook Solomon's Table: Culinary Exploration of Jewish Cooking form Around the World include: Cod with Tomatoes, Plumbs, Apples, Onions and Pine Nuts; Slightly Sweet and Sour Cabbage; Seven Sacred Species Salad with Wheat Berries, Barley, Olives, Figs, Dates, Grapes and Pomegranate; Sweet and Crunchy Noodle Kugel; and Tahina Cookies.

Recorded September 23rd 2019 We’re back Pine Nuts!!  2019 Fantasy Football Season is off to a start, Taco Fest Recap, and a New Beer Tasting.  Plus, we have Pro Wrestler Johnathon Holt AKA Action Jackson on The Pine Line.   Check out our website at pinecurtainnetwork.com Follow Matt Moore @mattmmoore79 Justin Peak @elpistoli   Dylan Roth @Grub_Sacker Questions and comments to beyond@pinecurtainnetwork.com

In today's episode, the SKAAM artists watch the Netflix original, Outlaw King. Does it matter that a movie that is about history be accurate? What kind of Chris is Chris Pine? Which of the guys makes a faux pas when talking about boobs, and why is it always AJ? All these questions and more in this episode where new podcasters seem to get worse every week...email us at rtskaam@gmail.comtweet us at @rtskaam

Welcome to episode “nice!”, in which we discuss what we liked and didn’t like about Netflix’s Outlaw King, a movie about Robert the Bruce, starring Best Hollywood Chris. We also check in with some of Netflix’s other offerings in the … Continue reading →

In less and a half hour, Frank & Elie solve all the world's problems. Not really, but they do discuss the latest tragic gun massacre and come up with an enterprising idea to control guns. After that they explore the indictment Mueller just used to burn down Donald Trump's "hoax/witchhunt" argument and wrap the whole voyage up with a rant about the Olympics. Check it out and be sure to subscribe and rate us.

In the pilot episode of Hamilton High School's first, best, and only podcast hosted by teachers tackling issues about the Hamilton community, Mr. Cravy, Mr. Levi's, Mr. Padre, and Mr. Weatherman discuss some pet peeves, the perils of boogie boarding, and Mr. Levi's announces his mayoral campaign. Then, shop teacher Klaus Kendall (Paul F. Tompkins) comes by to share his deep respect for wood and hatred of animal. Binge seasons 2-5 plus new weekly episodes from season 6 only on Stitcher Premium. For a free month of listening, go to stitcherpremium.com/teacher and use promo code ‘TEACHER’.

This week Gillian and her co-worker Eva discuss the Gothic masterpiece Wuthering Heights by Emily Bronte. They also took the time to use Pine Nuts as a metaphor for love, sing the Kate Bush song, and (like always) imagine marrying their cousins. Do we spoil the book? Yes.  Do we recap the most recent episode of This American Life for roughly ten minutes? Yes, but it works.

In this conclusion of a 2-part episode, we learn more about Backstage Entrepreneur-in-Residence, Anastasia Tarpeh-Ellis, fall deep into the dark, yet lovable world of General Hospital, and are treated to Arlan's "interpretations" of NSYNC's greatest hits. Full show notes: http://backstagecapital.com/podcast/7-part-2-anastasia/ Credits: Host + Executive Producer: Arlan Hamilton Editor + Producer: Bryan Landers Music by: Janine Additional Music by: vbnd, Tri-Tachyon, Big​Al​Beatz

In this first of a 2-part episode, we learn more about the newest addition to the Backstage Crew, Chacho Valadez, and test Arlan's wit and grit in a fierce round of General General Hospital Trivia. Full show notes: http://backstagecapital.com/podcast/7-part-1-chacho/ Credits: Host + Executive Producer: Arlan Hamilton Editor + Producer: Bryan Landers Music by: Janine Additional Music by: Torrie Vogt, Moby, Joakim Karud, Kovacs

On the season finale/holiday edition of Cooking Issues, Dave and Nastassia talk railfans, vegetarianism ruining holiday parties, salt cod and why cheese and fish belong together, carbonated cocktails, braising meat, pine nuts, guanciale and other fatty meats, safety concerns when fermenting cider, using the Spinzall in home brewing, hangovers, and more!

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams and the one and only Harold McGee to discuss why Pyrex is the devil, people who don't like crema (Anti-Cremists), taking the wind out of sunchokes, French fries and ice cream, "pine nut syndrome," cooking wild abalone, coconut fat, and more!

Here’s how to make broccoli irresistible. Steam or grill it, then mix it with grated lemon zest, a handful of toasted pine nuts, olive oil and a handful of freshly grated Parmesan. That’s zest, pine nuts, olive oil and Parmesan mixed with cooked broccoli. Sit back and watch it disappear. Photo: Pixabay.com The post Broccoli with Pine Nuts, Lemon Zest & Parmesan appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The gang discusses all of the food and allergies while Chris cooks dinner for himself. He forgot about it, but it was okay.

0:04:00 Fever Blisters 0:06:00 Paris Terrorist Attack 0:12:00 Dealing with Tragedy 0:16:00 Eagles of Death Metal 0:27:00 Does Terrorist Coverage Scare You? 0:34:00 Tribal Cafe Changing Demographics 0:38:00 Comic Seed Birthday Celebration, Maggiano’s Little Italy 0:42:00 Breastfeeding 0:46:00 Posting Ultrasound Online & Prenaming babies 0:58:00 Rainmakers 1:00:00 Italian Food, Pine Nuts,Soup Plantation,MSG, Standby Dishes 1:25:00 Cake for Breakfast 1:32:00 Killing Moths, Cedar 1:54:00 How, When, and Why Comic Mom Got Pregnant

This week on High-Dere, Ian & Joe clean their shits out and see where Ian’s first ever “Clean” show leads them! Ian is on Day 2 of the Ultimate Reset and he’s committed and loving it. We hear how Ian & Joe were dumb and went shopping for the meal plans on the day before one of the biggest cookout day’s of the year, the 4th of July. Then we talk about the meals being made, the physical (and intestinal) changes happening, and the cost of small items like Pine Nuts ($28/pound) and Seaweed ($13 for a 1oz bag?!?). 19 Days to go. Then they talk about ElfTree Podcast Network and how our shows are what we want to hear. Ian & Joe discuss topics that everyone discusses, but they also share them with the world. And that’s why Podcast Movement is going to be helpful for them. After some chatting about the difference between advice and perspective and a run down of some favorite board games, they close out the show so that Maddie can stop freaking out over fireworks. All on this week’s episode of High-Dere. PS. Hit us up on Twitter with the answers to our two quiz questions to win a gift bag from ElfTree Podcast Network.

As R&D Corporate Chef for NOW Foods, Chef Suzy Singh is making healthy eating a flavorful gourmet experience. This Master Chef finalist is creating some great recipes that feature some of NOW Foods products such as Organic Chocolate Macaroon Cupcakes, Spiced Quinoa Pumpkin Risotto and Herbed Carrot Spaghetti with Pine Nuts. Get ready to do some gourmet cooking! Savor the … Read more about this episode...

Chef John Fraser admits that cardoons look like “celery with armor.” Beneath that bristly exterior, though, there hides a delicious spring vegetable. Just be sure to snap on a pair of gloves before you start preparing them. “You have to be careful of the thorns because they are pretty... sticky,” says Fraser, who heads the award-winning restaurant Dovetail on West 77th Street. “The only way to cook cardoons without peeling them first is to make soup out of them. They must be washed first. But otherwise you need to get those thorns off.” Cardoons also need to be introduced to an acid soon after being prepared or, like artichokes or other basic vegetables, they will turn brown when exposed to air. “It doesn’t necessarily change the flavor, but it’s not as pretty,” Fraser said. When shopping for them at the farmers market, go with stalks that are still firm and seem crunchy, he added.  Cardoons, which are invasive in some parts of California, are now in season there, and Fraser receives regular supplies from the Santa Monica farmers market. “I would put them somewhere between celery and artichoke,” he says of their flavor. Fraser previously trained with Thomas Keller at The French Laundry in California, and started working with cardoons while living on the West Coast. He realized that many people might not be familiar with the thistle-like plant so his first step was to create an informal marketing strategy for explaining its appeal. “You know, a lot of people believe that sort of ramps are the first sign of spring,” Fraser said. “I actually would make the argument that cardoons are.” (Photo: John Fraser/Nathan Rawlinson) Currently, he serves poached cardoons with lamb in a homage to the coming season. “They are the sort of ‘here comes spring’ ingredient,” he says. “If you’ve ever seen a plant, I mean, they look like weeds. They have this... overgrown celery look. If you didn’t know any better, you’d say someone should have cut that, you know, last year.” Because of that relatively toughness, Fraser recommends long and slow cooking methods like braising. At Dovetail, he uses vegetable stock with salt, lemon juice, white wine, thyme, garlic and bay leaf as a poaching liquid. “They really have this sort of Mediterranean feel,” Fraser said. “Anything that goes with an artichoke goes with a cardoon.” Below, try Fraser’s recipe for cardoon gratin, which is a classic Mediterranean method of preparing the vegetable. Cardoon Gratin with Pine Nuts, Parmesan, Winter Truffleby John Fraser, Dovetail (Photo: Cardoons at the Union Square Farmers Market/Howard Walfish) For cardoons: roughly 2 bunches Acidulated water to prevent oxidization 1 lemon per quart of cold water (about 3 qts total) Peeling the cardoons:Peel the cardoons and place immediately into acidulated bath. After peeling, cut the cardoons into 2 inch lengths. Parmesan Mornay 1 qt  milk 2 oz butter 2 oz flour 4 oz  grated Parmesan 1 tbs winter truffle oil salt, pepper, nutmeg, cayenne to taste Prepare a roux by melting the butter on the stovetop and mixing in the flour. Cook on medium heat stirring constantly with a wooden spoon for 2 minutes total. Cool. Bring the milk to a simmer. Whisk in roux and cook at a light simmer for 15 minutes. Whisk in seasoning, cheese, and truffle oil.Pine Nut Breadcrumb 2 cups stale, day old breadcrumbs 1 cup pine nuts 1 cup grated parmesan 1 tbs fresh thyme leaves Toss ingredients together. To prepare gratin:Mix cardoons with the mornay and pour into a large buttered casserole dish. Top with Pine Nut Breadcrumb, cover with foil, and bake for 40 minutes at 350 degrees. Remove foil and bake for an additional 15 minutes or until top is evenly browned.Finish with Extra Virgin Olive Oil and Shaved Winter TruffleOptional additions: caramelized onion, raisins, sage, etc.