Podcasts about potatoes

Emails, Your Guess is as Good as Mine Categories: Rats, Potatoes, & Delicious Beer! Plus The Mens Room Top 10 and the Shot of the Day!

Wally and the gang discuss the happiest US states, Mormons, and Christian Bale tackling foster care. You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies This podcast is crowd funded - that means that you help make it possible. If you like it and want to support it, give here.

If you dig into the sand below the tide line along many of the world's beaches, there's a chance you'll dig up some potatoes. They're small, fuzzy, and fragile. But they're not the kind of spuds you serve with butter and sour cream. Instead, they're sea potatoes—a type of sea urchin—smaller cousins of the ones with long, painful spines. A typical sea potato is maybe two or three inches long. It's encased in a thin shell, known as a test. The shell is shaped a bit like a heart—hence the potato's other name, heart urchin. A pattern on one side of the shell forms the outline of a sea star—another of the sea potato's relatives. Soon after it hatches, a sea potato burrows a few inches into the sand at the bottom of shallow coastal waters. It then spends the rest of its life there. It excavates a small “den,” with side pockets for air and wastes. The den is lined with a layer of mucus. Small, yellow hair-like spines lie flat against the sea potato's back. They trap air so the animal doesn't drown. “Tube feet” push it through the sediments at about an inch per day. As it moves, the critter funnels the sand into its mouth. Its digestive system then filters out the goodies—algae, the remains of dead animals, and nutrients from the sand itself. The shells of thousands of dead sea potatoes sometimes wash up on the beach—the result of extreme weather or some other big shock. Otherwise, they're seldom seen—hidden in the sand just off-shore. The post Sea Potatoes appeared first on Marine Science Institute. The University of Texas at Austin..

Ted's Meat & Potatoes

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In this week's episode we spotlight a very old and unusual breed - the Owl Beard Chicken - and Fiona joins us to talk through our best advice for molting birds. We also share our recipe for delicious Skillet Hash with Potatoes, Apples, and Sausage, and provide some retail therapy with vintage chicken soup bowls.Pre-order our book! The Chicken Ladies' Guide to Life with ChickensSponsored by Nutrena Naturewise Feeds.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseSkillet Hash with Potatoes, Apples, and Sausage - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/skillet-hash-with-potatoes-apples-and-sausage/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Colorado's joined another lawsuit against the Trump Administration, this time over gender affirming care for children. Then, a proposed Buc-ee's along I-25 at Monument Hill is moving forward after months of debate. We'll get context on what's next and how it got to this point with Purplish. Plus, a Colorado Wonders question about potatoes grown in the San Luis Valley. 

Registration is now open for University of Idaho Extension's inaugural Fresh Pack Potato Symposium.

Heather and Natalie dive into the unexpected challenges of equestrian adventures, particularly during Heather's recent trip to Iceland. From tech mishaps to the trials of riding a particularly wide horse, their conversation is both humorous and relatable.The episode kicks off with a lighthearted exchange about the absurdities of AI giving personal advice to Natalie.Heather describes her recent tour in Iceland, where she found herself leading a group of riders of all skill levels. "It was like an adrenaline rush, such a good group of people," she shares. However, day two brought unexpected challenges when she encountered a horse that was a bit too wide for comfort.The Dangers of Riding a PotatoHeather humorously refers to her horse as a "potato" due to its wide saddle, which led to some intense muscle spasms. "I was struggling to breathe... my muscles locked up," she recalls. The conversation shifts to the broader issue of horse breeding, with Natalie chiming in about the discomfort that wide horses can cause for riders.For more stories and insights, tune into the full episode where laughter and learning abound!Links:www.adultingwithhorsespodcast.comInstagram @adultingwithhorsespodcastTwitter @AdultingHorsesFacebook Group, The Clubhouse: https://www.facebook.com/groups/adultingwithhorsespodcast/Patreon https://www.patreon.com/AdultingWithHorsesPodcastThank you for being a little weird with us, horse girl! If you like what you hear make sure to subscribe to the podcast on your player of choice, join our Adulting with Horses Clubhouse on Facebook where you can become part of the show! Also, it's a great place to meet other horse crazy women. Thanks and see you next time!If you like what you hear but want a little more, become a Patreon member for extra bonus episodes, behind-the-scenes content with video, and more! https://www.patreon.com/AdultingWithHorsesPodcast

We discuss s'mores, college football, the ranking of three major foods, and more!

AP Washington correspondent Sagar Meghani reports President Trump says he agrees with Vice President Vance's take on the Iran conflict.

Heather and Natalie dive into the unexpected challenges of equestrian adventures, particularly during Heather's recent trip to Iceland. From tech mishaps to the trials of riding a particularly wide horse, their conversation is both humorous and relatable.The episode kicks off with a lighthearted exchange about the absurdities of AI giving personal advice to Natalie.Heather describes her recent tour in Iceland, where she found herself leading a group of riders of all skill levels. "It was like an adrenaline rush, such a good group of people," she shares. However, day two brought unexpected challenges when she encountered a horse that was a bit too wide for comfort.The Dangers of Riding a PotatoHeather humorously refers to her horse as a "potato" due to its wide saddle, which led to some intense muscle spasms. "I was struggling to breathe... my muscles locked up," she recalls. The conversation shifts to the broader issue of horse breeding, with Natalie chiming in about the discomfort that wide horses can cause for riders.For more stories and insights, tune into the full episode where laughter and learning abound!Links:www.adultingwithhorsespodcast.comInstagram @adultingwithhorsespodcastTwitter @AdultingHorsesFacebook Group, The Clubhouse: https://www.facebook.com/groups/adultingwithhorsespodcast/Patreon https://www.patreon.com/AdultingWithHorsesPodcastThank you for being a little weird with us, horse girl! If you like what you hear make sure to subscribe to the podcast on your player of choice, join our Adulting with Horses Clubhouse on Facebook where you can become part of the show! Also, it's a great place to meet other horse crazy women. Thanks and see you next time!If you like what you hear but want a little more, become a Patreon member for extra bonus episodes, behind-the-scenes content with video, and more! https://www.patreon.com/AdultingWithHorsesPodcast

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I called Idaho Farm Bureau spokesperson Sean Ellis to find out how Idaho farmers are progressing with their crops.

After three weeks of Taiwan talk, Alice and Doug are back to their regularly scheduled programming. Which, this week includes “It Went Terribly!” Which, this month, includes…plenty of Taiwan talk. Whoops.Alice comes in hot this week, mocking Doug's video game choices. But by the end she's humbled via an unexpectedly stolen segment that concludes with an animal that's potentially become her greatest rival.Doug's probably just headed back to play Brotato.Other discussion topics may include:- The infamous case of Dicky v Dyke- When will they finally release a record player for cars?- Looking straight up like a dead, raw chicken- Why fewer and fewer people are being ear poisoned now- Is syphilis the greatest pox?

Field to Front Door – Episode 14 on selling direct, harvest, food prices and taking back controlToday we're back with Field to Front Door

Last Friday, USDA's Animal and Plant Health Inspection Service amended federal regulations on Prince Edward Island potato imports to protect domestic crops from potato wart. Maine Potato Board Executive Director Jeannie Tapley and National Potato Council CEO Kam Quarles joined the Eye on Potatoes podcast to discuss this progress in protecting U.S. growers, new waste disposal requirements for bulk shipments, and the impact on Maine growers. 

Emails, Your Guess is as Good as Mine Categories: Travel, Potatoes, & The NFL! Plus The Mens Room Top 10 and the Shot of the Day!

Melissa's daughter Emma spent her summer working as an assistant organizer for her good friend (and frequent pod guest!) Cori McDougald at Meat & Potatoes Organizing. Emma, Cori, and Melissa swap stories from a summer that included a professional athlete's move, a creepy client's storage unit, disappearing spatulas, and a whole lot of sweaty garages. It's a fun, heartfelt look at what it's really like to bring young talent onto an organizing team. Don't forget to hit up proorganizerstudio.com/links for some special events we have going on with our programs!  Timestamps [00:00] Kicking off Pro Organizer Studio's 10th anniversary [02:39] Introducing Emma — trial by fire on day one [08:51] First job: a pro athlete's house, duvet covers, and total chaos [12:31] Favorite (and least favorite) parts of the job [15:38] What clients let go of without blinking 17:13] When clients won't let go of control [19:00] Kitchens that were never designed with organizing in mind [22:35] The physical reality of organizing in the summer heat [26:19] Turning the tables: Emma organizes Mom's house [27:43] Emma's own organizing origin story [29:20] The "not Meat and Potatoes approved" running joke [35:54] The mother-in-law project that wouldn't end [41:42] The creepy client and the storage unit story [46:31] Why this is a great summer job for a college student [50:27] Team favorites, client questions, and background checks [53:18] Funny mishaps: tequila, "ask Emma what she found today" text, and more [54:36] Final thoughts on hiring young talent [56:58] Bonus: Hazel the organizing dog

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For more than 40 years, there has been a ban on farming potatoes, tomatoes, and eggplant in Central Saanich - but not anymore. The Canadian Food Inspection Agency (CFIA) says it has finally eradicated the golden nematode, a parasite so pesky they had to ban some crops to get rid of it. This week, we learn more about the nematode, why it was so hard to eradicate, and why potatoes are making a comeback.

Potatoes, Crisco found a questionable list of the "Rule of Dating", Blind RankingsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#DateEmOrDumpEm The One with the dress & her ex + JP Makes Us Guess: Mail order catalogs, Petty of the Week Champ spray paints bushes, Your Ridiculous Injuries, Tasty Tuesday with Potatoes & More!

You worked hard to grow potatoes, onions, garlic, carrots, and sweet potatoes. How do you keep them from spoiling before you can use them? In this episode, I'll walk you through curing and storing root crops so you can extend their storage life and enjoy more of your garden harvest through winter. You'll learn the practical differences between curing potatoes and sweet potatoes, why carrots are surprisingly simple to store, and how storage changes for onions depending on whether they matured normally or bolted. I'll also explain what to do when your home doesn't have those perfect "textbook" storage conditions. Free 4-Day Preserving Kickstart Not sure whether freezing, water bath canning, pressure canning, or dehydrating makes the most sense for your harvest? Sign up for four short videos, delivered one per day, to help you decide where to start. https://journeywithjill.net/startpreserving  Key Takeaways Cure potatoes in a cool, dark, ventilated space. Give sweet potatoes warm, humid curing conditions. Store carrots whole without curing them first. Cure storage onions until their necks are completely dry. Keep garlic cool and dark after curing. Chapters 00:00 – Start with the right preserving method 01:37 – Why root crop storage is different 03:38 – Cure potatoes for longer storage 06:00 – Make home storage conditions work 08:15 – Check potatoes before they spoil 10:22 – Cure sweet potatoes differently 12:43 – Create warm, humid curing conditions 15:02 – Store sweet potatoes after curing 17:23 – Take preserving beyond the basics 19:40 – Store carrots for months 22:03 – Cure onions for storage 24:29 – What to do with bolted onions 26:49 – Choose onions for longer storage 29:08 – Cure and store garlic 31:29 – Keep your harvest through winter Resource Links Free 4-Day Preserving Kickstart: https://journeywithjill.net/startpreserving  Harvest to Kitchen: Learn step-by-step methods for harvesting, freezing, canning, dehydrating, and storing your garden produce. https://journeywithjill.net/harvest-to-kitchen Harvest to Kitchen is $50 off through August 31. Use code PRESERVEIT to get it for $97 instead of $149. Friday Emails: https://journeywithjill.net/gardensignup Recommended Brands & Products: https://journeywithjill.net/recommended-brands-and-products/ Amazon Storefront: https://www.amazon.com/shop/thebeginnersgarden Disclaimer Gardening advice shared in this podcast is based on my own experience in Zone 8a (Arkansas) and from the feedback I receive from others in different gardening contexts. Your results may differ depending on your location, climate, and growing conditions. Always check your local extension service or trusted resources for region-specific guidance. Some links mentioned may be affiliate links, which means I earn a small commission at no extra cost to you if you make a purchase. As an Amazon Associate, I earn from qualifying purchases.

Welcome to this week's episode of the Veg Grower Podcast. This week we're taking a look at what's happening both down on the allotment and in the kitchen garden, with plenty of harvesting, a few pest problems and some thoughts on storing our home-grown potatoes. Allotment We start the episode down on the allotment on a beautifully cool morning after another spell of very warm weather. There's plenty to talk about, including some damage to one of my sweetcorn cobs. Something has managed to pull the cob down and has been helping itself to the corn, so I'm trying to work out what might have caused the damage and what I can do to protect the remaining crop. I'm also finding cabbage white butterfly eggs on my brassicas again. After dealing with a previous wave of caterpillars, it looks like we have another lot of eggs to contend with. Luckily, I spotted them early and have been removing them before they have a chance to hatch. Despite the problems, there are some good harvests coming from the allotment, with courgettes and runner beans doing particularly well. Kitchen Garden Back in the kitchen garden, the tomatoes are continuing to produce, although the heat is having an effect. The tomatoes in the greenhouse at home aren't producing particularly well, while the greenhouse tomatoes down on the allotment and the outdoor plants are doing much better. I'm also noticing tougher skins on some of the tomatoes, which I suspect is down to the lack of moisture. I'm keeping a close eye on the apples and pears too, with the pears looking very close to being ready and the apples not far behind. I've also been making use of our local community orchard and picking some apples, which is a great way of making the most of what is available locally. Recipe of the Week This week's recipe of the week takes our home-grown produce and turns it into another tasty meal. [Recipe details to be added from the remainder of the transcript.] From the Podding Shed And finally, we head into the Podding Shed, where this week we're talking about potatoes. I've been harvesting more of my potatoes and looking at how we can store some of that home-grown harvest so we can keep enjoying our potatoes rather than having to use them all at once. It's all about making that harvest go a little bit further and getting the most from the food we've grown ourselves.

After a summer of unprecedented heatwaves and terrifying wildfires close to home, have people's views on climate change altered? Will these events change how people behave, and the sorts of policies we demand from our leaders? Brendan was joined by the head of the ESRI's Behavioural Unit, Pete Lunn, and environmental scientist, Tara Shine.

The Collard City Growers garden is producing so many goodies in July. In this segment we visit open garden hours to go on a raspberry hunt, dig for potatoes, eat climbing beans, and much more. Sina Basila Hicked talked to many folks including Ginny, Savayah, Polly, A'Livija, and Ellie.

How many kinds of Potatoes are there? What food group do Potatoes belong to? Can you make a battery out of a Potato? Have you started your FREE TRIAL of Who Smarted?+ for AD FREE listening, an EXTRA episode every week & bonus content? Sign up right in the Apple app, or directly at WhoSmarted.com and find out why more than 1,000 families are LOVING their subscription! Get official Who Smarted? Merch: tee-shirts, mugs, hoodies and more, at Who Smarted?

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The home is evolving into a powerful, behavioural architecture tool. Gemma Riberti, WGSN's Director, CMF (Colour, Materials & Finishes) and Create Tomorrow host Cassandra Napoli reveal why the dining table is catalysing behaviour, framing moments of connection and shared experience.Whether you're designing a new product, curating your next dinner party or building wellness into your living space, Gemma uncovers how the hearth of the home whets our appetite for togetherness, influencing everything from kitchen design to social rituals at home. Find out how tablescaping delivers family moments and solo functionality, serving authenticity in imperfection.  

Potato Myths: Skins are not nutritious. Skins are toxic. Potatoes are fattening. Learn the truth about potatoes.

Appreciating the Value of Imperfect Produce.Through years of culinary experience, I have observed that nature rarely produces flawless food. Many of the finest ingredients I have used are those commonly discarded. Crooked carrots often possess greater sweetness, and a scarred heirloom tomato typically offers more flavor and character than any visually perfect hothouse tomato I have encountered.I emphasize this lesson daily at my cooking school. Upon arrival, students are presented with two boxes: one containing uniform, visually appealing produce from a premium grocery store, and another filled with what the industry terms "ugly" or "imperfect" fruits and vegetables, which may be misshapen, blemished, small, or unusually colored. When asked to choose, most students select the more attractive produce. However, after tasting both, they are consistently surprised to discover that the so-called ugly produce is equally flavorful, if not superior. Crooked carrots tend to be sweeter, blemished tomatoes offer richer taste, and irregularly shaped apples are often more aromatic. This exercise demonstrates that appearance does not determine quality. As a chef, I am disheartened by the waste of edible food. My career is founded on respecting ingredients and recognizing the inherent value of food. Discarding edible produce is not only economically unsound; it undermines the fundamental principles of cooking. When I witness a perfectly edible eggplant discarded solely due to its shape, I see the potential for nourishing meals and culinary creativity.At my school, I am committed to teaching students how to utilize ingredients that are often disregarded. Our curriculum includes a dedicated section titled "The Blemish Kitchen." Each week, I purchase imperfect produce from local farmers who might otherwise dispose of it. This practice provides farmers with additional income and allows my students to access ingredients at reduced costs. I transfer these savings to students, as I believe that culinary education should remain accessible.The techniques I teach are straightforward yet impactful. For example, a bruised apple can be transformed into a smooth compote for pastries, while wilting greens become a vibrant pesto. Potatoes rejected by retailers due to their shape roast to a crisp, golden finish, consistently surprising students with their quality. I provide practical guidance, such as removing damaged areas with a sharp knife, peeling or slicing to access the usable portions, and employing creative presentation methods like chopping for stews or incorporating into soups to mask irregular shapes. My goal is for students to appreciate the value of every ingredient and recognize that they can reduce grocery expenses by up to 30 percent. It is unnecessary to rely on national delivery services to obtain imperfect produce. I encourage students to explore local farmers' markets, where discounted, high-quality but visually imperfect produce is often available. Some small grocers maintain a "seconds" section for slightly blemished items, and many farms offer weekly community boxes containing surplus or cosmetically flawed produce. Students benefit from engaging with growers and discovering local sources for these bargains. Several have returned to class enthusiastic about the quantity and affordability of food acquired, with one student reporting savings of over fifty dollars in a single week by choosing imperfect produce for family meals.However, this lesson extends beyond financial savings. By teaching students about imperfect produce, I also address sustainability. Food waste in landfills generates methane, a greenhouse gas significantly more potent than carbon dioxide. Selecting blemished fruit prevents edible food from entering landfills and supports farmers facing challenges in selling imperfect crops. Complete Content HereChef Walters Podcasts

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We're a little late to the party this week, but better late than never, right? In this week's episode, Joey, Aaron, Bob, and Steve skip the usual rigmarole to focus on the latest film from Marvel Studios, Spider-Man: Brand New Day! We'll be back with our regularly scheduled program next week, but for now, we're going all-in on Spidey's newest big-screen adventure! Comics: Nope! Not this week! Other Stuff: Spider-Man: Brand New Day Review The Comic Book Podcast is brought to you by Talking Comics (talkingcomicbooks.wordpress.com). The podcast is hosted by Steve Seigh, Bob Reyer, Joey Braccino, Aaron Amos, John Burkle, and Bronwyn Kelly-Seigh, who dissect everything comics-related each week, from breaking news to new releases. Our Instagram handle is @TalkingComicsPodcast, and you can email us at podcast@talkingcomicbooks.com.

Time to talk to Tomatoes and waltz with Potatoes as we have some Veggie Tales to talk about. This time with the initial outing of everyone's favorite faith based superhero.Email questions and comments to: Bleepyouplaying@gmail.comSupport us: Patreon.com/whatthebleepWatch us play games https://www.youtube.com/@BleepyouplayingWatch our streams https://www.twitch.tv/bleepinplay

Cuddling, ambulances, speeding through neighborhoods, Blind RankingsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

WE AWN WEDNESDAY Think twice when you think you have someone figured out, even those you have known for MANY years, because Matua Marc shocked the boys when he shared a skiddy undies secret of his.... A Shifter got in touch with Jordan and prosed a question to him that the Shifter had even asked Ritchie McCaw... Start, Bench, Cut - Rice, Bread, Potatoes... Which are you starting, benching and cutting (let us know in the comments below)... WAAAOOOOO... If it's RnB then IT IS FOR WE!, although only 2 out of the 3 boys seem to enjoy the beauty that comes with RnB, will they be able to convince the last man standing and bring him over to the RnB side?!... POWERED BY THE PEOPLES MEDIA CO. Hit that link below to stay caught up with anything and everything TMS. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/groups/3394787437503676/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Thank you to the team at Chemist Warehouse for helping us keep the lights on, here at The Morning Shift... ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.chemistwarehouse.co.nz/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 00:00 - INTRO 2:32 - CHECK IN 8:44 - DAILY BREAD (MARC'S DIRTY CONFESSION) 23:54 - START BENCH CUT - RICE/BREAD/POTATO 36:27 - IF IT'S RNB IT'S FOR 'WE' 43:13 - OUTRO Learn more about your ad choices. Visit megaphone.fm/adchoices

You wouldn't eat a raw potato, of course. But what if you chopped that potato up, and put it in hot oil for several minutes? You would have delicious, golden french fries. As parents, we want our sons to have the happiest life possible, free of things that are risky or hurtful. We often wish we could take away every obstacle in our boy's way so that he can accomplish all of his dreams. But don't be afraid to let your son fail, whether that means falling while trying a new skateboard trick, or not getting into the prestigious college he applied to. Just as hot oil changes a potato for good, difficult circumstances can transform your son into the person God created him to be. For ideas on raising boys to be godly men,  visit Trail Life USA or RaisingGodlyBoys.com.

In this episode, farmer Richard of Sun and Soil Farm shares how they successfully grow potatoes alongside their carrots.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

On this episode of Bravo Bravo Effing Bravo, we break down Episodes 6 and 7 of Below Deck Med Season 11, 'Match Me If You Can' and 'He Came, They Saw, Its Bonkers' Episodes 5 and 6 of Next Gen: NYC Season 2, 'Brooklyn Horror Story' and 'Left on Read', and the two part reunion of In The City Season 1. Join Nathan and Mariana as they offer a blunt Aussie perspective of our favourite people in our favourite world of Bravoland. You can also follow us on Instagram @effingbravo for podcast updates, tea, and Bravo news.  On In The City: Host Andy Cohen brings the cast together to unpack the season. Kenny and Whitney defend their relationship spark. An accusation of playing the single mom card puts Lindsay's poker face to the test. The reunion continues as Danielle and Lindsay confront each other over their troubled friendship. Kyle and Amanda reveal new details about their relationship. On Below Deck Med: Chef Joy and Aesha deal with a tough primary guest who hired a known matchmaker to help her and her dog find love. Cooper faces a health scare that could end his season. Nathan struggles to forgive a major betrayal. Then, Capt. Sandy is faced with another difficult night docking when loud party boats return. Nathan and Gael struggle under the weight parenthood. Joe and Cooper are left to handle a massive storm. Kat becomes concerned about her relationship. A crew member makes a big decision. On Next Gen NYC: Shai and Rowan host a Halloween party in Brooklyn where Shai and Charlie put Liam in the hot seat. Ariana confronts Shai for meddling in her love life. Emira is forced to deal with the fallout from Georgia's claims on Halloween. The group is dealing with many firsts: Gia moves out on her own, Ariana meets Liam's parents and Brooks finally engages in an awkward fight with Shai over appearing in his photo shoot. Buy us a coffee or a rosé! We appreciate your support. www.buymeacoffee.com/bravobravoeffingbravo  Follow Bravo Bravo Effing Bravo: @effingbravo on Instagram  Follow Nathan: @nathanbrown90 on Instagram or @nathanpatrickbrown on YouTube 

In this episode: Pub Quiz 1 World Cup memories Bus Party Robin Ince A new EP Blackheath Books & Bubbles Pub & Beer News Crisp News Drug News Other News Pub Quiz 2 Desert Island Crispspsps Readers' Letters AI Balls Potato Corner Film Corner: The Last One for the Road, The Odyssey, Bill Oddiessey Bum Dosser Social Media Scene 10-year Gilt Yields The IPO by Andrew Grumbridge

Did you know there are more than 2,000 potato varieties around the world, and around 4,000 if you include all the selectively bred varieties. Australia is home to around 10 to 20 commonly available varieties, and today we're taking a look at some of the most colourful ones. - 世界には2000種類を超える種類のジャガイモがあり、品種改良したものも含めると4000種類に上るといいます。オーストラリアには10－20種類があるそうですが、今日はその中から、カラフルなものをご紹介！Listen to SBS Japanese Audio on Tue, Thu and Fri from 1pm on SBS 3. Replays from 10pm on Tue, Thu and Sat on SBS1. Listen to past stories from our podcast. Download the free SBS Audio App and don't forget to visit SBS Japanese Facebook and Instagram page! - SBSの日本語放送は火木金の午後１時からSBS3で生放送！火木土の夜10時からはおやすみ前にSBS1で再放送が聞けます。SBS日本語放送ポッドキャストから過去のストーリーを聞くこともできます。無料でダウンロードできるSBS Audio Appもどうぞ。SBS 日本語放送のFacebookとInstagramもお忘れなく。

Hello and welcome to Handgun Radio! I'm your host Ryan Michad, Weerd Beard & Co from the wild woods of Central Maine and this is your home for all the news, information and discussion in the handgunning world!   This week we talk Vehicle “Carry” & Least Bad Vehicle Firearm Storage!   Please check out the Patriot Patch Company for their awesome patches and other high quality  items! Visit www.patriotpatch.co for more information! Cool artist “proof” rendition come along with the latest patch of the month patches!    Thank you to all our patreons! Visit us at https://www.patreon.com/handgunradio    Week In Review:   Ryan:  -Airsoft Thompson -Played my first gig in awhile -Potatoes are growing well in the buckets!   Weerd:   Xander: Ultimate baking fail Wheat harvest   Oddball -Bersa M2XI range report -upgrading Beretta 92 Brigadier   Drink Segment:   Main Topic: Vehicle “Carry” & Least Bad Vehicle Storage   -Methods -Glovebox Carry (NOOOO!) -Car carry is just bad in general. You can't access it when its needed. It happens NOW! Weerd– how does a shoulder holster work for this? -Risks -Theft -Liability if firearm is stolen & used in a crime   -Security  -Locking the case to a hard point in the car. -Considerations for our trip to TN without a trunk (Driving a Chrysler Pacifica 7 Person Van)   -Liability - Improper storage -Contributing to the delinquency of a minor -Felony Murder   Wrap Up: Don't forget to shop Brownells using our affiliate link! Head to firearmsradio.net and click the affiliate link in the upper right hand corner! Be sure to go like Handgun Radio on facebook and share it with your friends! Leave us a review on iTunes! Listen to all the great shows on the Firearms Radio Network! Check out the Patriot Patch Company!! www.patriotpatch.co   Weerd where can people find you? Assorted Calibers Podcast,  Weer'd World   Oddball gunscarstech.com Assorted Calibers Podcast ACP and HGR Facebook Play screechingtires.wav   David Assorted Calibers Podcast ACP and HGR Facebook Blue Collar Prepping Brena Bock Author Page David Bock Author Page Team And More Xander: Assorted Calibers Podcast Here so Ryan doesn't do a bad impression of me Play Smoke inhalation.wav   Until next week, have fun & safe shooting!  

Tony opens the show by talking with Taylor Twellman about the World Cup and about the US / Bosnia-Herzegovina match, and he also talks about the heatwave that's about to hit DC, and about two of the greatest comedy movies of all time (Animal House and The Hangover). Brian Windhorst calls in to talk about the start of free agency in the NBA and where LeBron might go after he told the Lakers he won't be back with them next year, Chris Clary calls in from Wimbledon to talk about Serena Williams losing in her return to tennis after a 4 year hiatus, and Tony closes out the show by opening up the Mailbag. Songs : Andrew Belle “22” ; “Amour”

Imagine this: You're an astronaut, you've landed on the moon, and as you're taking one small step for mankind, you kick up a bunch of lunar dirt. Now, tiny, jagged particles of dust are on your spacesuit, sticking to the spacecraft, getting in the machinery, and into your lungs. These are the kinds of problems planetary geologist Erica Jawin is trying to solve as NASA prepares for future moon bases. And what will you eat as an astronaut on the moon? Turns out that lunar dirt, or regolith, can be used to grow potatoes and other crops, just like Matt Damon did in “The Martian.” Flora talks to space biologist David Handy to learn more.  Guests: Dr. Erica Jawin is a planetary geologist at the National Air and Space Museum and a participating scientist on NASA's Artemis science team. Dr. David Handy is a space biologist studying how to grow potatoes in moon dirt at Oregon State University. Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that's keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

0:00 Intro 0:06 Slow cooker 5:11 Sunglasses 8:02 Scammer 9:57 New slang 13:12 Other woman Learn more about your ad choices. Visit megaphone.fm/adchoices

Phytophthora Infestans: The Science of the Blight. Guest: Patrick Scanlan. The discussion turns to the biological cause of the famine: Phytophthora infestans, or the potato blight. Scanlan explains that Irish potatoes were grown from cuttings (clones), and this lack of genetic diversity made them uniquely vulnerable to pathogens. While Ireland had experienced localized crop failures before, the blight was a "novel pathogen" originating from Mexico. It traveled through the Americas before crossing the Atlantic to Europe in 1844–45. As a "water mold" that reproduces through spores, it spread rapidly on the wind across Ireland's dense monocrops. While the blight struck across Europe, the impact was most catastrophic in Ireland due to the population's profound dependence on the crop and a lack of alternative food sources. The organism encountered fields that had been separated from such pathogens for centuries, allowing it to sweep across every field it reached and destroy crops with unprecedented speed. 71873 QUEENSTOWN

The Conacre System and the Disincentive for Improvement. Guest: Patrick Scanlan. This segment defines the "conacre" system, a type of high-priced, short-term lease common in Ireland for growing potatoes. Unlike in England, where landlords and tenants often shared the costs of improvements, Irish land was rented "soil only." This meant any improvements made by a tenant, such as building a canal or even whitewashing a cottage, could lead the landlord's agent to raise the rent. Scanlan illustrates this with an anecdote of a cottager who refused to paint his house for fear of a rent hike. This created a powerful disincentive for capital investment or upkeep, leading to a landscape that looked dilapidated. Scanlan argues that while Ireland was integrated into the UK economy, it was systematically disadvantaged by these forces. The economic vitality driving British prosperity was paradoxically "pulling the Irish economy apart at the seams" and leaving it vulnerable to collapse. 61874

The "Hungry Summer" and the Stench of Rot. Guest: Patrick Scanlan. Scanlan describes the unique horror of the blight's progression, noting that it struck potatoes both in the ground and in storage. Typically, the summer was the "hungry time" in Ireland as stocks ran low before the new harvest. However, P. infestans ensured that even harvested and stored potatoes rotted, removing any buffer for the starving peasantry. Witnesses described a distinctive, nauseating odor emanating from the blighted fields, which some likened to the smell of rotting human flesh. In previous crises, weather-related failures were often localized, but this epidemic was relentless and island-wide. The complete destruction of the staple crop meant that laborers who relied on potatoes for subsistence were left with absolutely nothing to eat or sell. This biological disaster, coupled with the existing economic fragility of the conacre system, turned a subsistence crisis into a total social calamity that the government was ill-prepared to handle. 81880 FAMINE