Podcasts about potatoes

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

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.

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.

Say Hello to the Idaho Farm Bureau

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.

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.  

I'd love to know what the end game was for the potatoes

On Get It Off Your Chest, listener Shauna has a household dilemma that's dividing everyone. Her housemate insists on storing a huge bag of potatoes in the fridge, taking up precious space and leaving what she describes as a "musty spud smell" every time she opens the door. She's even tried moving them to a shelf in the hall, only for them to mysteriously reappear in the fridge the next day! Is keeping potatoes in the fridge completely normal, or is this one of the strangest kitchen habits you've ever heard of? We weigh in with our advice and hear what listeners had to say.

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

It's Friday, Aug 7, 2026 and here is an unexpected repeat from a year ago because of technical difficulties. A weird news update from 2025 featuring some of the odd and fun things from the news. This is What a Weird Week (show notes: shownotes.page).Potatoes are Tomatoes. It's Science.https://www.livescience.com/planet-earth/evolution/tomatoes-randomly-mated-with-another-plant-9-million-years-ago-the-result-potatoesNew Addition to Stuff to Worry About: Radioactive Wasps https://www.popsci.com/environment/radioactive-wasp-nest/ and also https://www.facebook.com/reel/4225602121097433Video Games Linked to Boost in Kid IQ https://www.sciencealert.com/playing-video-games-has-an-unexpected-effect-on-kids-iq-study-discoversSquonkapalooza: A Festival to Cheer Up that sad ol' Squonk https://nypost.com/2025/08/02/us-news/pas-ugliest-saddest-pig-the-squonk-needs-festival-cheer/ Most Expensive Labubu Doll Fuels Labubu Mania https://www.ndtv.com/offbeat/worlds-most-expensive-labubu-doll-sold-for-125-times-its-original-price-9010811Comedian Matt Rife now owns world's most haunted doll https://www.ndtv.com/offbeat/us-comedian-buys-ed-and-lorraine-warrens-home-and-museum-becomes-legal-guardian-of-demonic-annabelle-doll-9009577Paddleboarding Pooches Break Records https://www.upi.com/Odd_News/2025/08/01/UK-Dog-Surfing-Championship-paddleboard-records/1591754070614/New Tarantula Genus 'Satyrex' Discovered with Record-Long [redacted]https://www.livescience.com/animals/spiders/it-seems-that-size-really-does-matter-males-of-4-never-before-seen-tarantula-species-have-record-long-genitalia Scientists Find Asteroid Impact More Likely to Kill Than Rabies https://www.sciencealert.com/youre-more-likely-to-die-from-an-asteroid-than-rabies-scientists-findGiant, Cat-sized Rat Discovered in England Sparks Calls for Action https://www.upi.com/Odd_News/2025/08/05/massive-rat-Eston-North-Yorkshire-England/6271754424099/Denmark Zoo Asks for Pet Donations to Feed Predators https://abcnews.go.com/International/denmark-zoo-asks-people-donate-pets-feed-predators/story?id=124367988Keep talking to your Sunflower, Alex! https://www.upi.com/Odd_News/2025/08/06/Guinness-World-Records-tallest-sunflower/5901754496391/

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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 

On this week's episode of aBlogtoWatch Weekly, Rick, Ariel, Ripley, and David dive into one of the watch industry's most talked about controversies as Swatch's MoonSwatch 1984 application process leaves enthusiasts questioning whether the experience was worth the effort. The crew also discusses the dramatically more expensive Ulysse Nardin Freak X, whether the updates justify its new price, and why Ariel believes collectors should start thinking in terms of dedicated daytime and nighttime watches.The conversation continues with a critical look at this year's GPHG nominations and the ever growing debate over how meaningful the awards really are. Along the way, the team gets lost on the Bovet website, questions some "questionable" bracelet designs, and reacts to Fossil's Incredible Hulk watch, prompting David to ask whether every new release really needs to be another homage to the 1960s. If you thought this was going to be a normal episode, think again, because no aBlogtoWatch Weekly episode stays on the rails for long.To check out the ABTW Shop, where you can see our products inspired by our love of Horology:- Shop ABTW - https://store.ablogtowatch.com/To keep updated with everything Superlative, aBlogtoWatch Weekly, and aBlogtoWatch, check us out on:- Instagram - https://www.instagram.com/ablogtowatch/- Website - https://www.ablogtowatch.com/- Facebook - https://www.facebook.com/aBlogtoWatch If you enjoy the show please Subscribe, Rate, and Review!Key Chapters:0:04 Intro, Potato Vision, & Daylight Savings 4:02 Cardinal Points Mystery Solved? 8:15 Actual Watch News Begins 10:00 Ulysse Nardin Freak X Sticker Shock 14:30 The World's Worst Watch Website? 19:07 Day Watches vs. Night Watches 22:40 Our Ultimate Night Watches 26:30 Swatch's ESTA Disaster 29:49 Rick's GDPR Revenge Plan 33:59 Swatch Scubaqua Review 36:17 Remember the Swatch Flymagic? 39:02 Is GPHG Pay to Play? 44:01 Do More Entries Mean More Awards? 47:22 Live GPHG Heckling? 53:38 Fossil's Incredible Hulk Watch 58:51 Roger Dubuis' $400K Samurai Watch 1:05:56 Potatoes, Power Tools, & Goodbye

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

This week's episode is all about focus, tidying, and keeping the garden productive during a long dry spell. Richard starts at the allotment, where he's been tackling untidy borders, harvesting potatoes and filling gaps with new plantings. Back home, a big organisational job has transformed the plant‑pot collection into a neat, usable system. We also have a seasonal recipe, a timely listener email about grey water, and a quick update on the bees. Allotment Update: Borders, Potatoes and Continuous Planting Richard starts the week by assessing the allotment and creating a list of areas to concentrate on. The borders and edges, often the first places to become untidy, are prioritised for improvement. This structured approach helps break the plot into manageable zones. Potato harvesting continues, adding to the week's produce. Newly cleared spaces are immediately replanted: Kale planted into gaps left by harvested crops Cabbages planned for planting soon This ensures that the allotment remains productive even during drought conditions. Kitchen Garden: Organising the Plant Pots A single large job was chosen for the kitchen garden this week: sorting the extensive collection of plant pots. Over time, pots had accumulated from various projects and purchases, creating a substantial backlog. The sorting process included: Organising pots by size Disposing of damaged or unusable pots Cleaning and storing good pots neatly Setting aside reusable extras for future use The result is a more organised and efficient workspace. Recipe of the Week: Tomato and Courgette Gratin This week's recipe features a simple yet delicious tomato and courgette gratin that perfectly captures the essence of summer. Bursting with fresh, seasonal ingredients, this dish is a wonderful way to make the most of your garden's bounty. Whether you're looking for a comforting side or a light main, this gratin offers a satisfying blend of flavors and textures. For the full recipe and step-by-step instructions, follow the link below to discover how to create this golden, bubbling delight in your own kitchen. It's an ideal way to use up those abundant summer courgettes and enjoy a taste of the season.. In the Podding Shed: Grey Water and Bee Update A listener email from Lynn raises the topic of using grey water in the garden, a relevant issue as parts of the UK face hosepipe bans and prolonged dry weather. Topics discussed include: When grey water is safe to use Suitable plants for grey water Avoiding harmful detergents Reducing pressure on stored water during droughts Lynn also requests a bee update, and Richard shares the latest news on the colony.

2021年八省联考英语听力第一节 (共5小题；每小题1.5分，满分7.5分)听下面5段对话。每段对话后有一个小题，从题中所给的A、B、C三个选项中选出最佳选项。听完每段对话后，你都有10秒钟的时间来回答有关小题和阅读下一小题。每段对话仅读一遍。1.Why does the woman refuse to go to the gym? A. She is sick. B. She needs a rest. C. She has to work.2.What are the speakers talking about? A. A kind of food. B. A close relative. C. A new restaurant.3.What will the woman probably eat? A.Beef. B. Grapes. C. Potatoes.4.What is the woman's suggestion? A. Repairing the sofa. B. Cleaning the kitchen. C. Buying a cupboard.5.What does the man think of the movie? A. Top quality. B. Above average. C. Surprisingly bad.第二节 (共15小题；每小题1.5分，满分22.5分)听下面 5 段对话或独白。每段对话或独白后有几个小题，从题中所给的 A、B、C 三个选项中选出最佳选项。听每段对话或独白前，你将有时间阅读各个小题，每小题 5 秒钟；听完后，各小题将给出 5 秒钟的作答时间。每段对话或独白读两遍。听第 6 段材料，回答第 6、7 题。6.Where are the speakers? A. In a restaurant. B. In a bookstore. C. In a supermarket.7.What does the man have to do now? A. Sign his name. B. Wait his turn. C. Call his friend.听第 7 段材料，回答第 8 至 10 题。8.When does the man play to check in? A. Three days later. B. Four days later. C. Seven days later.9.What kind of room does the man take? A. One with one bed and a kitchen. B. One with two beds and a kitchen. C. One with two beds and no kitchen.10.How much will the man pay? A. $400. B. $800. C. $1200. 听第 8 段材料，回答第 11 至 13 题。11.What does Susan do right before the conversation? A. She visited her brother. B. She called John Reeves. C. She toured the company.12.What does Susan think of the place? A. It's big. B. It's famous. C. It'scrowded.13.Who is Mihael? A. John's boss. B. Tara's husband. C. Susan'sbrother.听第 9 段材料，回答第 14 至 16 题。14.What did the woman do last night? A. She went to school. B. She listened to a talk. C. She decorated her room.15.What does the woman suggest the man do with his big table? A. Replace it. B. Have it painted. C. Make good use of it.16.What is a benefit of decorating a house by oneself? A. Saving money. B. Suiting personal taste. C. Strengthening family ties.听第 10 段材料，回答第 17 至 20 题。17.What is special about a live concert? A. The whole experience is unique. B. The sound quality is outstanding. C. The performance can be recorded.18.What does the speaker say about concerts by university performing groups? A. They are expensive. B. They are often of high quality. C. They are covered by the local media.19.What does the speaker suggest doing before the concert? A. Listening to the works to be performed. B. Checking information at the box office. C. Reading something about the concert hall.20.What is the speaker ? A. A news reporter. B. A theater designer. C. A college teacher.答案：1-5 BABCB 6-10 ABCCB11-15 CACBA 16-20 BABAC听力录音材料：(Text1)M: Are you coming to the gym?W: No, I don't feel like going today. I've been busy working the whole day and really need a peaceful time at home.(Text2)M: You should try this.My aunt made it.W: Mm, delicious. What is it?M: It's called couscous. It's made from wheat. There's some meat on top of it.(Text3)M: I'm cooking beef with potatoes. Do you want some?W: No, thanks. I'm on a diet. I only eat vegetables and fruits.M: OK, there are some grapes in the fridge. Help yourself.W: Thanks.(Text4)M: Lisa, do you think we should get a new sofa?W: Oh, our sofa is a bit old but perfectly usable. Right now, we need a cupboard in the kitchen much more.(Text5)W: Hey, Thomas. How was the movie last night?M: It was OK, not exactly a top quality one but still a welcome surprise. I would give it three stars out of four.(Text6)M: We'd like a table for four, please.W: Have you made a booking?M: No, we haven't.W: I'm afraid there will be about a ten-to-fifteen-minute wait.M: That's OK. Oh, by the way,we'd prefer a table by the window. W: In that case, you will probably have to wait longer.M: It doesn't matter.W: OK, I'll call you when the table is ready. Your name, please?M: It's Montague.M-O-N-T-A-G-U-E. Could we look at the menu while we are waiting?W: Certainly. Here you are.(Text7)W: Good evening. What can I do for you?M: Hi, I'd like to make a reservation.W: All right. Is it just for you?M: No. I need a room for three.W: Would two beds be OK?M: Yes, that would be fine.W: How long will you be staying with us?M: We'll be staying for four nights, starting one week from today.W: OK, we have a room with two queen-size beds and a kitchen.M: How much will it cost?W: Three hundred dollars per night.M: Wow. That's expensive. Do you have any rooms that cost less?W: Well, we have another room with no kitchen, 200 dollars per night.M: That's OK. I'll take this one.W: OK. All done. I hope you'll enjoy your stay.M: Thanks.(Text8)M: Oh, good morning. Susan Brown, isn't it?W: Yes, good morning.M: Oh, I'm John Reeves. I manage the Sales Department here at Rasco International. You can call me John.W: OK, John.M: Have you already been shown round the company?W: Yes. I got here at 9 a.m.And Tara gave me a tour of the place.M: And what did you think?W: It's a lot bigger than I thought it would be.M: Yes. A lot of people say that. Now we have over fifty people working here. Well, where did you hear about Rasco International?W: From my brother,Michael Brown. He worked for you a couple of years ago and he has always spoken well of you.M: Yes, I remember him.You'll say hi to him from me, won't you?W: OK, sure.(Text9)W: Sam, I listened to a lecture last night at the art gallery and the artist told us that we don't need to be professional to give our home a new look.M: So, did the artist say howto do it exactly? I'm about to decorate my house.W: Yes, I have noted down a few of the creative ways he talked about.M: I'd love to hear about them.For example, should I redesign the entrance to my home?W: Yeah, it's important.And it's the first thing people will see when they visit. It should reflect the design of the rest of your house. Depending on your budget, you might want to give your front door a fresh coat of paint.M: Mm, I'll consider that.Another thing is I have a big table in my dining room that no one ever sits at.W: Yeah. Some people never use their dining tables. So why hold onto them? Replace the big table with a smaller round table.M: That's a good idea. The whole family will still be able to sit there and it won't feel quite as polished.W: Yes, and all these creative ways can be finished on your own to suit your design style and personal taste.(Text10) Many students ask me about how to understand, and enjoy the experience of concert going. So today, I'd like to take some time to talk about it. First of all, a live concert is totally different from listening to recordings. In a live performance, what is performed, how it sounds and how the artist feels about the performance, these exist for only a very short moment and can never be repeated. As an audience responds to the excitement of such moments, feelings are exchanged between stage and hall. You have many kinds of concerts to choose from by many kinds of performing groups. Concerts by university performing groups are easily accessible, free or at a relatively low price and often of high quality. Announcements of such concerts will be found in the newspaper of our university. Performances outside the university are announced in local newspapers. These concerts tend to be more expensive but discount tickets are often available for students. Though tickets can usually be bought on the day or night of a concert, you have a wide choice if you buy them in advance at the box office or on the Internal. If possible, prepare fora concert by listening to some of the works to be performed and by reading about the musicians.

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。

For the last Radio Nonsense before a summer break, Tiernan is joined by potato whisperer and advert jingle champion, the author Dave Roman who answers a topic about breakfast. Dave Roman's website: https://yaytime.com/ Buy Unicorn Boy: Slumber Party of Doom HERE. WE NEED YOUR QUESTIONS, JOKES AND NONSENSE TOO. SEND THEM IN TO: podcast@comedyclub4kids.co.uk GROWN UPS: IF YOU CAN BUY US A COFFEE PLEASE DO SO HERE: https://ko-fi.com/comedyclub4kids Website: www.comedyclub4kids.co.uk Bluesky: comedyclub4kids.bsky.social Facebook: facebook.com/ComedyClub4Kids Hosted by Tiernan Douieb. Music by Paddy Gervers. Design by John Beck. See omnystudio.com/listener for privacy information.

Farming has one of the worst fatality rates of any industry sector in the UK and new research suggests the true number of health and safety incidents on farm is even higher than reported. The Institution of Occupational Safety and Health (IOSH) says 30% of farmers wouldn't log an incident because they fear inspections or legal consequences, and 34% think near misses aren't serious enough to report.The National Drought Group, which includes government agencies, water companies, conservation groups and farming representatives publishes a new report for England today. Last week the Environment Agency said England was NOT in drought, although the South West, parts of Southern England, Norfolk and Cambridgeshire were experiencing 'prolonged dry weather' and river flows aross the country were below normal or exceptionally low. The hot dry weather is affecting the potato crop and growers in Cornwall fear their harvest could fail if the heatwave continues.The Welsh government is announcing a new food strategy at the Royal Welsh Show, and all week we're looking at agricultural policy in Wales. One of the biggest changes has been the re-launch of the Sustainable Farming Scheme, or SFS, the income support programme which replaces the Common Agricultural Policy, including the Basic Payment Scheme. We visit a farm in Brecon to find out what farmers think of the latest version of the Welsh scheme.We hear from a volunteer who's been leading walks in the Lake District National park for six decades - Ron Wood's 78 and has no plans to stop.Presenter = Anna Hill Producer = Rebecca Rooney

There are many different varieties of potatoes in Australia—but do you know which ones are best for different dishes? In this episode, we'll show you how to choose the right potato for everyday meals, from Japanese classics like nikujaga to potato salad and more. - オーストラリアにはさまざまな種類のジャガイモがありますが、どのように使い分ければよいかご存じですか？今回は、肉じゃがやポテトサラダなど、普段作る和食や洋食に合わせたジャガイモの選び方をご紹介します。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。

Not only that, but we rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not put us to shame, because God's love has been poured into our hearts through the Holy Spirit who has been given to us. Romans 5:3-5 ESVSupport the show, a product of Hope Media: https://hope1032.com.au/donate/2211A-pod/See omnystudio.com/listener for privacy information.

Managing Volunteer Wheat, Part 1 Managing Volunteer Wheat, Part 2 and Handling Herbicides in the Heat Harvesting Onions and Potatoes   00:01:05 – Managing Volunteer Wheat, Part 1: Beginning the show is Kelsey Andersen Onofre, K-State wheat pathologist; Anthony Zukoff, K-State Extension entomogist; and Sarah Ganske, K-State weed specialist, as they discuss the wheat streak mosaic virus complex and the importance of controlling volunteer wheat.   00:12:05 – Managing Volunteer Wheat, Part 2 and Handling Herbicides in the Heat: They also continue the show before Sarah individually chats about how hot weather can impact herbicide applications. Wheat Streak Mosaic Publication Herbicide Applications and High Temperatures   00:23:05 – Harvesting Onions and Potatoes: K-State horticulture expert, Matt McKernan, wraps the show explaining when onions and potato plants are ready to harvest and some best practices for harvesting and storing them once they've been harvested.      Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Extension is a short name for the Kansas State University Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit Extension.ksu.edu. K-State Extension is an equal opportunity provider and employer.

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!  

French fries rarely get any good news. The crispy, salty snack earns the ire…

Stupid News Extra 7-13-2026 …She only ate Potatoes for 40 years

Sarah never expected a disappearing bag of potatoes to make her question her relationship—but lately, nothing has been adding up. Her fiancé, Hiram, has developed a strange habit that's happening more often than ever before, leaving Sarah wondering if there's another woman involved... or something else entirely. When Hiram finally explains what's really going on, the conversation takes one of the most unexpected turns in To Catch a Cheater history. SEO Keywords: To Catch a Cheater, Sarah and Hiram, relationship podcast, cheating suspicion, funny relationship stories, bizarre confession, viral radio moments, Jubal Show, dating drama, podcast clips, relationship advice.Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

Sarah never expected a disappearing bag of potatoes to make her question her relationship—but lately, nothing has been adding up. Her fiancé, Hiram, has developed a strange habit that's happening more often than ever before, leaving Sarah wondering if there's another woman involved... or something else entirely. When Hiram finally explains what's really going on, the conversation takes one of the most unexpected turns in To Catch a Cheater history. SEO Keywords: To Catch a Cheater, Sarah and Hiram, relationship podcast, cheating suspicion, funny relationship stories, bizarre confession, viral radio moments, Jubal Show, dating drama, podcast clips, relationship advice.Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

A client recently told Dr. Lisa Oldson that a friend insisted she cut out bread, rice, pasta, and potatoes completely to lose weight. In this episode, Dr. Lisa breaks down what the research actually shows about these commonly demonized carbs, and why none of them need to be off-limits. Learn why pasta has a surprisingly low glycemic index, why brown rice can lower type 2 diabetes risk by 16%, why whole grain bread is linked to a 20% lower heart disease risk, and why potatoes may be the most satisfying carb of all. Dr. Lisa shares five simple, doable swaps, from a splash of vinegar to a smarter plate order, that let you keep enjoying these foods while supporting your weight loss and health goals. Thanks for listening! If you'd like more support during your SMART weight loss & health focused journey, sign up for our FREE newsletter, or check out our program at: www.SmartWeightLossCoaching.com. We would love to help you reach your happy weight, and transform the way you talk to yourself about your body and the number on the scale. Negative thoughts about yourself don't have to take up so much brain space, and we'd be honored to help you reframe those thoughts. Also, we'd be grateful if you'd follow us and share our podcast with your friends & family. We're here to help you live longer, healthier, and lose weight the SMART way! This episode was produced by The Podcast Teacher: www.ThePodcastTeacher.com.The Smart Weight Loss Coaching Podcast is for informational purposes only and does not constitute medical advice. Always consult your physician or a qualified healthcare provider before starting, stopping, or changing any medication.

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.

“I'll be back.” Jump into this deep-dive on Terminator 2: Judgment Day as we unpack the groundbreaking effects, unforgettable one-liners, and behind-the-scenes secrets that made this 90s sci-fi classic one of the greatest sequels ever made. From the iconic canal chase to the explosive finale and the chilling T-1000, we break down why T2 still hits hard today—and why Arnold's legendary performance helped turn it into a pop culture phenomenon. Chapters 00:00 - Welcome to T2 4:50 - Behind the Scenes: Budget, Cast, and Plot 8:11 - First Impressions and Pop Culture Phenomenon 20:55 - Edward Furlong's Casting and Groundbreaking CGI 29:10 - Unpacking Terminator 2's Time Travel Plot Holes 33:37 - Unforgettable One-Liners and Todd's Memorable Role 39:23 - Explosive Moments: Canal Chase and Cyberdyne Attack 50:51 - Unbelievable Scenes and Questionable Plot Choices 54:33 - Nostalgic Gear and Decorations from the 90s 57:39 - Yearbook Wisdom and the Iconic T2 Soundtrack 1:01:02 - Arnold Schwarzenegger's Most Iconic Movie Quotes 1:04:49 - Schwarzenegger's Non-Lethal Moves and T-1000's Brutal Kills 1:10:31 - Character Realizations and T2's Lasting Appeal 1:17:15 - Siskel, Ebert and Listener Feedback on T2 1:23:14 - Final Thoughts, Potatoes, and Next Week's Movie   Connect with Totally 80s and 90s Recall  Website: https://bleav.com/shows/totally-80s-and-90s-recall/  Email: 80s90srecall@gmail.com  Voicemail: (509) 426-4542  Letterboxd: https://letterboxd.com/acfoster/list/totally-80s-and-90s-recall/  Linktree: https://linktr.ee/80s90srecall 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

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

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

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

Send us Fan MailMonique Attinger is a returning guest on our show! Be sure to check out her previous appearances on our podcast on episode 318, episode 351, episode 370, episode 561, and 822 of Boundless Body Radio!Monique Attinger BA, MLIS, CHN is a certified holistic nutritionist who is world renowned expert on the plant compound called oxalate. She is your partner in reaching your health goals through a focus on reducing your oxalate intake, in combination with high density nutrition and targeted nutritional supplements.Monique's clientele includes many with complex dietary challenges, including the overlap of individual food sensitivities or allergies with other therapeutic diets. Monique's coaching helps her clients who have been “eating extra healthy”, some who have spent decades following careful eating plans, yet also find that they were not feeling well.Many chronic diseases have an inflammatory component, and oxalate can be an unrecognized driver, severely affecting people without them knowing the cause.Find Monique at-https://lowoxcoach.com/TW-@LowOxCoach1FB- Monique Attinger - nutritionistIG- @lowoxcoachPatreon- @lowoxcoachYT- Low Ox CoachYT- Wizards of Ox - Low Oxalate ExpertsDying Too Young: Oxalate and Breast Cancer- Hormones MatterFind Boundless Body at-myboundlessbody.comBook a session with us here! 

379: Do you know there are actually low-carb potatoes?Do you avoid carbs because of gut issues like SIBO, IBS, or blood sugar spikes, and wish you could incorporate them back into your diet? Well, today I have Phoebe Lapine on the show, and she shares ways we can still enjoy carbs in the right way. It all comes down to preparation, quantity, and combining carbs with other foods, as well as experimenting to find what works for you. Phoebe is the cookbook author of SIBO Made Simple and has recently released her newest book, CARBivore. Phoebe has personally experienced SIBO, Hashimoto's, and several other health challenges I think we can all relate to. In this conversation, she shares some tips and tricks to help us expand our diets with carbs while still keeping blood sugar and IBS in check. I hope you enjoy this conversation as much as I did! Topics Discussed: → How to prepare carbs to benefit you → What to look for when buying pasta → Elimination dieting → Fiber: Helpful or harmful? → Trigger foods to avoid → Helpful foods for a SIBO diet → Low-carb potatoes → The best types of dairy to consume → Not all gluten is created equal As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Fatty15 | For 15% off the starter kit go to https://fatty15.com/digest → Bethany's Pantry | Go to https://bethanyspantry.com/ and use the code PODCAST10 for $10 anything! Timestamps: → 00:00:00 - Introduction → 00:00:44 - Meet Phoebe Lapine & The Carbivore Philosophy → 00:01:51 - Rapid Fire: Carbs, Gluten, Candida & Hashimoto's → 00:05:28 - Phoebe's Hashimoto's Diagnosis & Healing Journey → 00:08:24 - Gluten, Autoimmunity & Finding Root Causes → 00:09:56 - SIBO Symptoms, Testing & Treatment → 00:13:38 - Are Carbs Bad for SIBO? → 00:15:30 - Carbs, Fiber & Blood Sugar Explained → 00:18:48 - The Fiber Controversy → 00:20:14 - What Is a Low FODMAP Diet? → 00:22:04 - Foods to Avoid on Low FODMAP → 00:23:40 - Fructose, Sweeteners & Digestive Symptoms → 00:25:12 - Why Food Diversity Matters for Gut Health → 00:28:42 - Dairy, Lactose & Digestive Health → 00:31:42 - Elimination Diets vs. Low FODMAP Diets → 00:35:20 - How to Build an Effective Elimination Diet → 00:39:00 - Why Food Preparation Matters for Digestion → 00:40:04 - Sprouting, Soaking & Fermented Grains → 00:41:24 - Slow Carbs vs. Low Carbs → 00:42:12 - Why Some People Tolerate European Bread & Pasta Better → 00:46:30 - Cooking, Cooling & Resistant Starch → 00:50:30 - Low-Carb Potatoes & Selective Breeding → 00:52:34 - SIBO-Friendly Foods & Gut Healing Strategies → 00:54:32 - Phoebe's Favorite Recipes from Carbivore → 00:56:00 - Desserts, Blood Sugar & Healthy Indulgences → 00:57:36 - Hashimoto's, Perfectionism & Realistic Healing Expectations → 01:00:00 - Finding the Right Practitioner for Gut Health → 01:02:16 - Where to Find Phoebe & Her Resources → 01:03:13 - Outro  Further Listening: → Do You Need to Stop Mixing Carbs and Protein? The Shocking Digestion Secrets You've Never Heard! Connect with Phoebe Lapine:  → Instagram → Website → Get her book HERE Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Ally got into an on-air fight with her arch nemesis Fat Ally, who's attempting to make a comeback during her second pregnancy. We say let Fat Ally take the reins, and the leftovers! Today we heard stories about times your dad solved a problem in the most "dad" way possible. Like the time a girl was sent home for her pants being too big, so her dad duct taped the pants around her waist and sent her back to school. Or the dad who put his kid in a sling using a broomstick. Or the dad who blindfolded his daughter to help her conquer her fear of driving. Thanks for being you, dads! We got an incredible call today from a guy who almost died after being swept away by a wave in Newport Beach, only to be saved by a lifeguard as he clutched onto his son. It got emotional. Listen if you want your heart strings tugged followed by us still making asses of ourselves. We also wrote new Hallmark jokes for our annual Father's Day Card remix, learned the best pre-date ritual in Clickbait, and why queef and potatoes will help you live forever in Old People Secrets!

Potatoes are having a moment. Once dismissed as dull, stodgy or even unhealthy, they are now back, appearing on restaurant menus, in food magazines and across social media feeds. But the story of the potato goes back much further. Ruth Alexander traces the journey of one of the world's most familiar foods. From its origins millions of years ago to its place in today's global food system. AJ Shehata, senior sous chef at Fallow restaurant in London explains why the potato forces chefs to get creative. At the Natural History Museum, botanist Sandy Knapp explains how the potato may have been born from a chance encounter between two wild plants in the Andes, an event that made it possible for potatoes to grow underground and spread across new environments. Potatoes USA president Blair Richardson explains how demand continues to grow worldwide, and how the industry is working to reshape the potato's image. Nutrition scientist Candida Rebello shares research suggesting potatoes may be far more beneficial, and more misunderstood, than many people think. And, at the International Potato Centre in Peru, scientist Julian Soto works with farmers to conserve thousands of native potato varieties. In the Andes, potatoes are not just a crop, they are part of culture, identity and family life.