Podcasts about potatoes

Celebrating our 2025 Battle of the Burbs champs .... Westfield, Indiana!See omnystudio.com/listener for privacy information.

Jason talks with Star Tribune columnist Jennifer Brooks who, in light of high egg prices, searched for another product to "dye" this Easter season

4pm Hour: Following the Twins Jason wondered if parents should bail out their kids when they forget their folks' birthdays? Then he talks with Jennifer Brooks from the Star Tribune who has a unique idea of how to celebrate Easter without blowing a ton of money on eggs.

Listening to my the family talk about dividing up the cooking chores for this Thanksgiving dinner, including who would peel the potatoes, reminded me that most careers start by peeling potatoes.

I greet you in Jesus' precious name! It is Tuesday morning, the 15th of April, 2025, and this is your friend, Angus Buchan, with a thought for today. We go straight to the Gospel of Luke 2:25: “And behold, there was a man in Jerusalem whose name was Simeon, and this man was just and devout, waiting for the Consolation of Israel, and the Holy Spirit was upon him.” You don't hear much about Simeon, do you? No, he is one of the ordinary people. There are millions of ordinary people in the world. He was not a high priest, he was not one of the inner circle. No, but I will tell you one thing, he saw and recognised Jesus before any of the high priests or the Pharisees did. The Lord showed him and he said, “Lord, now You are letting Your servant depart in peace,…” You will see that in verse 29, when he recognised the baby Jesus, who had been brought to the temple. We need to understand something. It's not about education, and there is nothing wrong with that, by the way, it's a relationship with the Lord. I had a man working on the farm. You have probably seen him in the movie, Faith like Potatoes. Yes, his name is Simeon. Simeon is illiterate, he can't read, he can't write, but I want to tell you, he became one of my best friends when I was a young farmer. Some of the holiest times we used to have together were in the workshop early in the morning before the staff arrived. When I used to travel a lot and Jill was on the farm with the children and they were young, I used to call him in, we used to sit together and I would say, “Please look after the family till I get back”, and he would say to me, “Don't worry, I will look after them.” And he did - Jill said to me, often in the middle of the night, she would hear him walking around, just checking that everything was okay, and he was the one man that when he laid his hands on my head and prayed for me, he made me cry. I don't know why. Yes, like Simeon of the Bible. Let us not judge a book by it's cover. Let us be very slow to judge one another because I want to tell you, I have seen so many godly men in my life who don't hold any public office, but they have seen Jesus. Have a wonderful day, God bless you and goodbye.

Let's be honest, holiday gatherings (like that big Easter feast we just enjoyed, or any fun spring get-together!) are awesome, but sometimes the cooking part can feel a bit daunting, right? You want amazing flavor, maybe something a little bit healthier, but who has time for hours of complicated prep? Well, ditch the drab and dial up the delicious, because Celebrity Chef George Duran – that culinary wizard you know and love from Food Network, TLC, and countless TV appearances – is swooping in like a kitchen superhero! He's bringing his signature energy and smart cooking secrets to help you whip up impressive, fresh flavors using trusted, time-saving staples: Dorot Gardens® and Mighty Sesame®. Forget fussy chopping and messy jars! George has crafted two incredible, "better-for-you" recipes that are bursting with taste and designed for real life: Cozy Up with a Twist: The Plant-Forward Herbed Shepherd's Pie!

In this episode of The Cocktail Academy, host Damian sits down with Laura Bonner, founder of The Muff Liquor Company, for a deep dive into how a Donegal girl with a bold dream turned her family roots (and potatoes!) into a premium international spirits brand.Laura shares the very real ups and downs of building a business—from an idea sparked by her grandfather's poitin to launching a spirits range that's now taking the U.S. by storm. You'll hear the unfiltered story behind the cheeky brand name, the fight to be taken seriously, and how she landed global investors like Russell Crowe and Ed Sheeran.Whether you're into Irish spirits, brand-building, or just a sucker for a great origin story, this one is packed with lessons, laughs, and serious hustle.

Mary's Healing Journey: Once bedridden with dysautonomia, Mary reversed her condition through ancestral nutrition, high-fat animal foods, and nervous system restoration.

"The New York Times" says dyeing POTATOES instead of eggs might actually be a trend for Easter this year. Eggs are just too expensive. See omnystudio.com/listener for privacy information.

See all the Healthcasts at https://www.biobalancehealth.com/healthcast-blog The newest miracle drug for weight loss is changing the lives of thousands of people who have battled obesity for extended periods of time….These GLP-1 medications are also treating or preventing the diseases that go with long term obesity: Diabetes, Heart Disease, Joint replacements, Arthritis, Sleep Apnea, and Alzheimer's Disease. Researchers are finding more indications every day for patients to take these weight loss medications. But like anything else there is no perfect answer to any problem.  Among the few side effects of this drug, the most frequent side effect is reflux, also called acid indigestion, or GERD (gastroesophageal reflux disease).  Often my patients don't even know what their diagnosis is, they just tell me about their symptoms. The symptoms of GERD include: Asthma symptoms A bad taste in the mouth Difficulty swallowing Dry, hacking, cough Chest pain after meals These symptoms are worse after a big meal, at bedtime, after spicy food, or dose related.  Most of my patients don't want to discontinue the GLP-1 inhibitors because they are finally losing weight!  We manage the GLP-1 side effect of GERD by decreasing dose of the medication and slowly increase the dose back to an effective level. We also offer lifestyle and dietary treatments before we offer prescription medication. Therefore, if reflux is not constant, and is not causing any lasting damage to the patient's esophagus, we can treat it with lifestyle changes and over the counter medication, to lower the stomach acid that is refluxing into the esophagus. The lifestyle changes patients can employ on their own are described below. Lifestyle changes needed to avoid or treat Gastric Reflux caused by GLP-1 agonists. What can you do to prevent and treat this side effect: Eat smaller meals: Large meals expand your stomach and put pressure on your lower esophageal sphincter (LES). Don't go to bed less than 2 hours after eating Avoid trigger foods see below Sleep on your left side Elevate the head of your bed Avoid tight clothing: Chew your food well– chew each bite for 20 seconds. Quit smoking: Smoking weakens your LES and makes your stomach more acidic. Stop drinking alcohol Chew (non-mint) sugar-free–gum  In addition to changing your active lifestyle, changing your diet is necessary as well. There are trigger foods to avoid minimizing your reflux symptoms.  tomato sauce and other tomato-based products high fat foods, such as fast food and greasy foods fried foods citrus fruit juices soda-diet and regular Caffeine Garlic onions mint of any kind milk based products My patients ask me, “So what can I eat?” …I admit I did take away some of the most exciting foods, however my patients ask me what they can eat so the list of foods that help avoid and treat GERD are listed below. High-fiber foods: vegetables, fruit, and whole grain bread. Alkaline foods. Foods fall somewhere along the pH scale (turns litmus paper blue). Drink alkalinized water (PH > 8) Ginger—fresh sushi Ginger from Asian food stores. Apple cider vinegar on salads and a Tablespoon in water every morning Lemon water—just squeeze a slice of lemon in your water. Coconut water Honey. Lean Protein including meat Low-Fat and Nonfat Dairy Products. Non-Citrus Fruits like apples, pears, bananas, and melons Vegetables like broccoli, Carrots, Corn, Cucumbers, Green Beans, Green peppers, Potatoes and Sweet potatoes   For my patients who take herbal and other supplements, the following is a list of the supplements that may decrease your symptoms of GERD. Chamomile Tea Licorice Marshmallow Slippery Elm Tablets Probiotics-Mega Brand Prebiotics-Mega Digestive Enzymes Aloe Vera Juice Baking Soda Magnesium glycinate What happens when you have made all the lifestyle changes you can and have lowered your GLP-1 dose or changed to a different type of GLP-1 Agonist, and you still have GERD? As a physician I prescribe medications to help my patients treat their GERD, however most of the medications have been placed over the counter so I can recommend them to my patients, and they can buy the medication without a script. The class of medication that treats GERD include Antacids, H2 Blocker, and Proton Pump Inhibitor.  Antacids neutralize stomach acid, but they typically only work for short periods. They are generally made of calcium. This type of medication is best used prn for symptom relief.  Side effects of antacids may include constipation and diarrhea. The second option for treatment of GERD is an H2 blocker. These drugs reduce the amount of acid the stomach releases. Eg. Pepcid, Tagamet, Gaviscon. Proton pump inhibitors (PPIs): These drugs are available by prescription from a healthcare provider, and now some doses are over the counter. PPIs help reduce the amount of acid the stomach makes.  They should be used for a two-week period only for severe attacks and then you should change to an H2 blocker or antacid. WHY stop a PPI after 2 weeks?   Omeprazole is an example of a PPI.  Theses medication kill the good bacteria in your intestines, change your breath and can affect how you absorb your nutrients. If you must take them chronically to treat and prevent the progression of damage to the esophagus. What if I did everything and GERD is still a problem: If your condition is severe, your doctor may recommend a consultation with a GI doctor for an endoscope or other diagnostic procedure.  In addition, you may have to hold your GLP-1 Agonist for a period of time while you treat your esophageal inflammation. Just as in all medical issues there are many ways to treat side effects of drugs. Your provider will prescribe the medication that she or he is most comfortable with. What next? So if you have reflux and are on a GLP-1 inhibitor, you may be advised to decrease your dose or switch to Tirzepatide medication (Mounjaro, Zepbound). There are many steps you can take before you need prescribed medication. Your doctor may even change your GLP-1 agonist prescription or refer you to a GI doctor, but before this is necessary you should try the lifestyle and dietary changes that I recommend in this Blog first. This side effect of GLP-1 agonists doesn't affect every patient and can be managed as you see above, however the lifestyle changes and dietary changes can only be done by you, so the ball is in your court!

This bonus content is a reading from Platypus, the CASTAC Blog. The full post by Sebastian Zarate can be read at https://blog.castac.org/2025/04/who-will-protect-andean-potatoes-in-the-near-future-uncertainties-about-the-next-generation-of-native-potato-conservationists/. About the post: While potato farmers have been referred to as “guardians” of agrobiodiversity, little attention has been brought to the precarity of the continuity of this guardianship. The lack of youth and women farmers present at annual meetings and events puts into question who will be the agrodiversity guardians when the older generations of potato farmers pass on. (This episode is available in additional languages on Platypus, The CASTAC Blog.)

We're eating what for Easter this year???Follow us on Tik Tok and IG: @hmhspodcast and on FaceBook "His Mama, Her Son Podcast." Send your questions for Ms. Vicki's "motherly advice" to hismamaherson@gmail.com.

Uglies® Kettle Chips are not your average snack. They represent a conscious and innovative approach to food production, transforming perfectly good, yet cosmetically imperfect, potatoes into a flavorful and satisfying treat. By embracing the "ugly" produce that often goes to waste, Uglies® Kettle Chips offer consumers a delicious way to contribute to a more sustainable food system while also supporting important social causes. The Story Behind the Imperfections: Upcycled Potatoes with Character At the heart of Uglies® Kettle Chips lies a commitment to utilizing upcycled potatoes. These are potatoes that, for various reasons, don't meet the strict aesthetic standards of some other food manufacturers. This doesn't mean they are any less nutritious or flavorful. Instead, these potatoes might have slight imperfections such as: Varied Sizes and Shapes: Some potatoes may be too small, too large, or have an irregular shape that doesn't fit the precise specifications of automated processing lines for other potato products. Diverse Colors: Natural variations in potato varieties can lead to subtle differences in skin or flesh color. While perfectly normal, these color variations might be deemed undesirable for products aiming for uniform appearance. Slight Blemishes: Minor surface imperfections, like small spots or bruises, that don't affect the quality or taste of the potato, can lead to them being rejected by manufacturers focused solely on flawless aesthetics. I Incorrect Sugar Content: Certain potato applications require specific sugar levels. Potatoes that fall slightly outside this narrow range, while still perfectly edible and delicious, might be deemed unsuitable for those particular uses. Farmer Surplus: Sometimes, farmers may have a surplus of high-quality potatoes that exceed the demands of their primary buyers. Uglies® provides a valuable outlet for this excess, preventing it from going to waste. Crucially, it's essential to understand what Uglies® potatoes are not. They are never diseased, rotting, or unripe. The selection process ensures that only wholesome, mature potatoes with minor cosmetic variations are used to create these flavorful kettle chips. Think of it as rescuing perfectly good ingredients that simply don't fit a narrow definition of "perfect." Embracing the "Ugly": Cosmetic Challenges, Exceptional Taste This unique sourcing of potatoes means that you might find some chips in your bag of Uglies® that have their own individual character. They might be slightly misshapen, have a darker edge, or display other minor cosmetic variations. However, these visual differences are a testament to the real, natural origins of the potatoes and have absolutely no impact on the exceptional taste and satisfying crunch that Uglies® Kettle Chips deliver. The brand embraces this inherent variability, reminding consumers that "beauty is in the eye of the chip holder!" This playful and honest approach encourages a shift in perspective, celebrating the inherent imperfections of natural food and highlighting the deliciousness that lies within. More Than Just a Snack: A Commitment to Sustainability and Social Impact Uglies® Kettle Chips go beyond providing a tasty snack; they embody a commitment to positive impact in several key areas: Supporting Farmers: By purchasing these "imperfect" potatoes, Uglies® provides farmers with a valuable market for produce that might otherwise be discarded or sold at a significantly lower price. This helps to support their livelihoods and reduce economic losses. Reducing Food Waste: Food waste is a significant global issue with environmental, economic, and social consequences. Uglies® actively combats this problem by rescuing perfectly edible potatoes and transforming them into a delicious snack. This reduces the strain on resources used in food production and minimizes the environmental impact of wasted food. Fighting Childhood Hunger: Uglies® is deeply committed to making a difference in the lives of children facing food insecurity. Through partnerships and initiatives, a portion of the proceeds from every bag of Uglies® Kettle Chips goes towards organizations dedicated to fighting childhood hunger. By choosing Uglies®, consumers are not only enjoying a great snack but also contributing to this vital cause. The Uglies® Difference: A Delicious Choice with a Conscience In a world where food is often judged by its flawless appearance, Uglies® Kettle Chips offer a refreshing and responsible alternative. They demonstrate that true quality and deliciousness are not solely defined by perfect aesthetics. By choosing Uglies®, you are: Enjoying a flavorful and satisfying kettle chip experience. Supporting sustainable food practices by reducing food waste. Empowering farmers by providing a market for their entire harvest. Contributing to the fight against childhood hunger. So, the next time you're looking for a snack, reach for a bag of Uglies® Kettle Chips. Embrace the "rough around the edges" appearance, savor the delicious taste, and feel good knowing that you're making a choice that's good for you, good for farmers, and good for the planet. Uglies® proves that sometimes, the most beautiful things are the ones that are a little bit different. Web: https://www.ugliessnacks.com About the show: Ash Brown is a force to be reckoned with in the world of motivation and empowerment. This multi-talented American is a gifted producer, blogger, speaker, media personality, and event emcee. Her infectious energy and passion for helping others shine through in everything she does. Ash Said It, Ash Does It: * AshSaidit.com: This vibrant blog is your one-stop shop for a peek into Ash's world. Dive into exclusive event invites, insightful product reviews, and a whole lot more. It's a platform that keeps you informed and entertained. * The Ash Said It Show: Buckle up for a motivational ride with Ash's signature podcast. With over 2,000 episodesalready under her belt and a staggering half a million streams worldwide, this show is a testament to Ash's impact. Here, she chats with inspiring individuals and tackles topics that resonate deeply. What Makes Ash Special? Ash doesn't just preach motivation; she lives it. Her strength lies in her authenticity. She connects with her audience on a genuine level, offering real-talk advice and encouragement. She doesn't shy away from the challenges life throws our way, but instead, equips you with the tools to overcome them. Here's what sets Ash apart: * Unwavering Positivity: Ash Brown is a glass-half-full kind of person. Her infectious optimism is contagious, leaving you feeling empowered and ready to take on the world. * Real & Relatable: Ash doesn't sugarcoat things. She understands the struggles we face and offers relatable advice that resonates with listeners from all walks of life. * Actionable Strategies: This isn't just about empty inspirational quotes. Ash provides practical tips and strategies to help you translate motivation into action, turning your dreams into reality. So, if you're looking for a daily dose of inspiration, actionable advice, and a healthy dose of real talk, look no further than Ash Brown. 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Potato growers in Washington state know the challenges that come with the job, especially in recent years.

Producer Emily saw something where they compared the NY METS to Bread. So, we will compare the Dodgers to POTATOES. Another lucky caller gets a chance to WIN Angles tickets and a jersey thanks to PECHANGA RESORT CASINO. Plus HOT and COLD presented by NEXGEN. The DUMP and SIPER CROSSTALK with IRELAND and ANDY KAMENETZKY. Have a good weekend! Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Following Trumps Liberation Day tariffs, the Dow has plunged 1,700 points and the Nasdaq is down 0.5%. The market's seen its biggest drop since the start of the pandemic. Economists say the tariffs could lead to a global recession. US Correspondent Dan Mitchinson talks to Ryan Bridge about the fallout, Trump looking to delay TikTok ban, and why Americans are dyeing potatoes. LISTEN ABOVE. See omnystudio.com/listener for privacy information.

Potato growers in Washington state know the challenges that come with the job, especially in recent years.

Tonia Haddix pleads guilty to perjury for lies about Tonka the Chimp's death My husband and I faked a proposal to get free drinks at a restaurant and I don't think I did anything wrong Record low attendance Monday for Cardinals at Busch Stadium III Police Catch India's Infamous ‘Poop and Run' Thief Six Russian tourists killed after submarine sinks off Egyptian coast Who Has Been Leaving Gallons Of Pee In An Oregon Man's Recycling Bin? Idaho governor signs bill criminalizing public breast exposure and ‘truck nuts' Australian "Science Nerd" Trying To Collect Every Element May Be Jailed After Reaching Plutonium “Significant proportion” of world's rural population missing from global estimates, says study     Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams - Check out King Scott's Linktr.ee/kingscottrules + band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today we're talking about busting through analysis paralysis and, of course, all our usual Monday segments. Featured Event Member Webinar – Homeopathy for Urgent and Emergent Situations Don't miss this week's member webinar! Learn practical ways to approach health challenges using homeopathy. Details & Sign-Up: https://www.livingfreeintennessee.com/event/homeopathy-for-urgent-and-emergent-situations/ Sponsor 1: The Wealthsteading Podcast Insightful discussions on wealth-building and independent living.

Carbs are one of the most misunderstood aspects of nutrition. For decades, they've been praised, demonized, and debated. Today, low-carb diets are everywhere, but the reality is more nuanced. While over 80% of the carbs we eat come from low-quality, refined sources, the right kinds of carbs are essential for good health. In this episode, Professor Tim Spector breaks down the difference between good and bad carbs and explains why quality matters more than quantity. He explores how the rise of ultra-processed foods has led to an overconsumption of unhealthy carbohydrates, contributing to energy crashes, hunger, and long-term health issues. He also explains the benefits of fiber-rich carbs, their role in gut health, and why cutting carbs entirely may not be the best approach. The episode also answers common questions about carbs, including the best time to eat them, how to pair them for better digestion, and whether alternatives like almond flour are actually healthier. Tim also shares practical tips, such as why freezing bread might be a simple way to make it better for you.

Send Bite Me a Text!Who says cannabis edibles need to be sweet? Venture beyond cookies and brownies as we explore the versatile world of cannabis infused ghee through three delicious potato preparations. In times of economic uncertainty, these humble spuds transform into affordable, effective vehicles for cannabinoids while satisfying savoury cravings.Following our ingredient deep-dive on ghee, we're putting this clarified butter to work with roast potatoes, mashed potatoes, and the visually striking Hasselback potatoes. Each preparation showcases ghee's unique properties – its rich flavour, high smoke point, and excellent cannabinoid-carrying capacity. More importantly, these recipes demonstrate practical approaches to dosing that solve common edibles dilemmas, like how to serve mixed company with varying tolerance levels or preferences.The episode addresses crucial technical considerations too, including optimal cooking temperatures to preserve THC potency and methods for individual dosing within shared meals. We also explore a question from a listener about using decarbed cannabis directly in food without infusing it into fat first – a technique that opens up even more culinary possibilities. Whether you're an experienced edibles creator or just starting to experiment beyond pre-packaged products, these potato preparations offer accessible entry points to elevate your cannabis cuisine.Ready to transform everyday ingredients into extraordinary cannabis experiences? Subscribe to Bite Me for more practical, creative approaches to edibles that respect both the power of the plant and the joy of delicious food. Your feedback helps shape future episodes, so share your favourite cannabis-infused potato preparations or other culinary cannabis questions!Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Look in the nonfiction section of any bookstore and you'll find dozens of history books making the same bold claim: that their narrow, unexpected subject somehow changed the world. Potatoes, kudzu, soccer, coffee, Iceland, bees, oak trees, sand, chickens—there are books about all of them, and many more besides, with the phrase “changed the world” or something similarly grandiose right there in the title. These books are sometimes called “microhistories” or “thing biographies” and they've been a trope in publishing for decades. In this episode, we establish where this trend came from, figure out why it's been so persistent, and then we put a bunch of authors on the spot, asking them to make the case for why their subjects changed the world. The writers you'll hear from include:  Simon Garfield (Mauve: How One Man Invented a Color That Changed the World) Mark Kurlansky (Cod: A Biography of the Fish That Changed the World) George Gibson, publisher of Cod and Dava Sobel's Longitude Historian Bronwen Everill Slate writer Henry Grabar (Paved Paradise: How Parking Explains the World) Gastropod co-host Nicola Twilley (Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves) Tim Queeney (Rope: How a Bundle of Twisted Fibers Became the Backbone of Civilization) Leila Philip (Beaver Land: How One Weird Rodent Made America).  This episode was written by Willa Paskin and produced by Evan Chung, Decoder Ring's supervising producer. Katie Shepherd and Max Freedman also produce our show. Merritt Jacob is Senior Technical Director. Thank you to Joshua Specht, author of Red Meat Republic: A Hoof-to-Table History of How Beef Changed America; Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World; Tina Lupton; Dan Kois; and Nancy Miller. If you have any cultural mysteries you want us to decode, please email us at DecoderRing@slate.com, or leave a message on our hotline at 347-460-7281. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Look in the nonfiction section of any bookstore and you'll find dozens of history books making the same bold claim: that their narrow, unexpected subject somehow changed the world. Potatoes, kudzu, soccer, coffee, Iceland, bees, oak trees, sand, chickens—there are books about all of them, and many more besides, with the phrase “changed the world” or something similarly grandiose right there in the title. These books are sometimes called “microhistories” or “thing biographies” and they've been a trope in publishing for decades. In this episode, we establish where this trend came from, figure out why it's been so persistent, and then we put a bunch of authors on the spot, asking them to make the case for why their subjects changed the world. The writers you'll hear from include:  Simon Garfield (Mauve: How One Man Invented a Color That Changed the World) Mark Kurlansky (Cod: A Biography of the Fish That Changed the World) George Gibson, publisher of Cod and Dava Sobel's Longitude Historian Bronwen Everill Slate writer Henry Grabar (Paved Paradise: How Parking Explains the World) Gastropod co-host Nicola Twilley (Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves) Tim Queeney (Rope: How a Bundle of Twisted Fibers Became the Backbone of Civilization) Leila Philip (Beaver Land: How One Weird Rodent Made America).  This episode was written by Willa Paskin and produced by Evan Chung, Decoder Ring's supervising producer. Katie Shepherd and Max Freedman also produce our show. Merritt Jacob is Senior Technical Director. Thank you to Joshua Specht, author of Red Meat Republic: A Hoof-to-Table History of How Beef Changed America; Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World; Tina Lupton; Dan Kois; and Nancy Miller. If you have any cultural mysteries you want us to decode, please email us at DecoderRing@slate.com, or leave a message on our hotline at 347-460-7281. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Look in the nonfiction section of any bookstore and you'll find dozens of history books making the same bold claim: that their narrow, unexpected subject somehow changed the world. Potatoes, kudzu, soccer, coffee, Iceland, bees, oak trees, sand, chickens—there are books about all of them, and many more besides, with the phrase “changed the world” or something similarly grandiose right there in the title. These books are sometimes called “microhistories” or “thing biographies” and they've been a trope in publishing for decades. In this episode, we establish where this trend came from, figure out why it's been so persistent, and then we put a bunch of authors on the spot, asking them to make the case for why their subjects changed the world. The writers you'll hear from include:  Simon Garfield (Mauve: How One Man Invented a Color That Changed the World) Mark Kurlansky (Cod: A Biography of the Fish That Changed the World) George Gibson, publisher of Cod and Dava Sobel's Longitude Historian Bronwen Everill Slate writer Henry Grabar (Paved Paradise: How Parking Explains the World) Gastropod co-host Nicola Twilley (Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves) Tim Queeney (Rope: How a Bundle of Twisted Fibers Became the Backbone of Civilization) Leila Philip (Beaver Land: How One Weird Rodent Made America).  This episode was written by Willa Paskin and produced by Evan Chung, Decoder Ring's supervising producer. Katie Shepherd and Max Freedman also produce our show. Merritt Jacob is Senior Technical Director. Thank you to Joshua Specht, author of Red Meat Republic: A Hoof-to-Table History of How Beef Changed America; Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World; Tina Lupton; Dan Kois; and Nancy Miller. If you have any cultural mysteries you want us to decode, please email us at DecoderRing@slate.com, or leave a message on our hotline at 347-460-7281. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Look in the nonfiction section of any bookstore and you'll find dozens of history books making the same bold claim: that their narrow, unexpected subject somehow changed the world. Potatoes, kudzu, soccer, coffee, Iceland, bees, oak trees, sand, chickens—there are books about all of them, and many more besides, with the phrase “changed the world” or something similarly grandiose right there in the title. These books are sometimes called “microhistories” or “thing biographies” and they've been a trope in publishing for decades. In this episode, we establish where this trend came from, figure out why it's been so persistent, and then we put a bunch of authors on the spot, asking them to make the case for why their subjects changed the world. The writers you'll hear from include:  Simon Garfield (Mauve: How One Man Invented a Color That Changed the World) Mark Kurlansky (Cod: A Biography of the Fish That Changed the World) George Gibson, publisher of Cod and Dava Sobel's Longitude Historian Bronwen Everill Slate writer Henry Grabar (Paved Paradise: How Parking Explains the World) Gastropod co-host Nicola Twilley (Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves) Tim Queeney (Rope: How a Bundle of Twisted Fibers Became the Backbone of Civilization) Leila Philip (Beaver Land: How One Weird Rodent Made America).  This episode was written by Willa Paskin and produced by Evan Chung, Decoder Ring's supervising producer. Katie Shepherd and Max Freedman also produce our show. Merritt Jacob is Senior Technical Director. Thank you to Joshua Specht, author of Red Meat Republic: A Hoof-to-Table History of How Beef Changed America; Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World; Tina Lupton; Dan Kois; and Nancy Miller. If you have any cultural mysteries you want us to decode, please email us at DecoderRing@slate.com, or leave a message on our hotline at 347-460-7281. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Look in the nonfiction section of any bookstore and you'll find dozens of history books making the same bold claim: that their narrow, unexpected subject somehow changed the world. Potatoes, kudzu, soccer, coffee, Iceland, bees, oak trees, sand, chickens—there are books about all of them, and many more besides, with the phrase “changed the world” or something similarly grandiose right there in the title. These books are sometimes called “microhistories” or “thing biographies” and they've been a trope in publishing for decades. In this episode, we establish where this trend came from, figure out why it's been so persistent, and then we put a bunch of authors on the spot, asking them to make the case for why their subjects changed the world. The writers you'll hear from include:  Simon Garfield (Mauve: How One Man Invented a Color That Changed the World) Mark Kurlansky (Cod: A Biography of the Fish That Changed the World) George Gibson, publisher of Cod and Dava Sobel's Longitude Historian Bronwen Everill Slate writer Henry Grabar (Paved Paradise: How Parking Explains the World) Gastropod co-host Nicola Twilley (Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves) Tim Queeney (Rope: How a Bundle of Twisted Fibers Became the Backbone of Civilization) Leila Philip (Beaver Land: How One Weird Rodent Made America).  This episode was written by Willa Paskin and produced by Evan Chung, Decoder Ring's supervising producer. Katie Shepherd and Max Freedman also produce our show. Merritt Jacob is Senior Technical Director. Thank you to Joshua Specht, author of Red Meat Republic: A Hoof-to-Table History of How Beef Changed America; Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World; Tina Lupton; Dan Kois; and Nancy Miller. If you have any cultural mysteries you want us to decode, please email us at DecoderRing@slate.com, or leave a message on our hotline at 347-460-7281. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

00:00 Intro by DJE @DJElectraFry03:00 Craiggers on Catch 22 @HackrideStudios07:20 Cardiff White Knights for OJ @CardiffElect16:25 Ojeda's 1st appearance on Stutt Jo Podcast39:47 Tom Meyers1:05:25 Steel Toe2:43:20 Soder & Norton2:55:40 Bad Friends and Shane Gillis Beef3:02:30 Esther Povitsky and Khalyla can't take a joke on Trash Talk with guest Rick Glassman

Today's recipe is Fried Potatoes and Onions.Here are the links to some of the items I talked about in this episode: #adChef's KnifeChopping BoardLarge Non-Stick SkilletPlastic Slotted SpoonAll New Chicken CookbookThis episode was also published in May, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Grab your Dramamine and rum punch and meet us in a parentheses within a parentheses for an apocalyptic new LIVE! The government has tried to cover up the tragic killer potato attack at last week's Macy's St. Patrick's Day Parade in Raccoon City, but the Boiz are here to get the truth out. And before you get caught unaware, it's time for some tips and tricks to protect yourself if potatoes strike in a town near you. Matt gets mounted. Pat breaks his snorkel gear. Frosty is a mudman. Plus, where is the soul of Mr. Potato Head? Can you weaponize a T-shirt cannon? Will Shelby Pexler save the day? Every day we rise and it all happens LIVE!

We're not releasing it on St. Patrick's Day because we were RECORDING it on St. Patrick's Day, ok?? Or should I say, St. Baddie's Day?? St. Pod-trick's Day? All of the above?? Releasing content on the relevant day is soooooo ten minutes ago! Disney should have won some type of aware for weirdness for this one, but we won't be winning any awards for sound quality...Emily started fucking with the volume mid- recording, and the results were...not good, lol. Sorry!!

Imagine John Wick. Only instead of losing his puppy, he's lost his entire family because the British let them freeze to death. And imagine now that they're all in Ireland and it's the middle of the Famine. Ladies and Gentlemen, I give you Black '47. Joining us to talk about this film and the misconceptions around the Irish Potato Famine is Padraic Scanlan, author of the new book Rot: An Imperial History of the Irish Famine. This movie is bonkers and actually has a lot to say on Irish history. And this conversation won't leave you hungry. About our guest:Padraic Scanlan is an Associate Professor at the Centre for Industrial Relations and Human Resources, cross-appointed to the Centre for Diaspora & Transnational Studies. He is also a Research Associate at the Center for History and Economics at Harvard University and the University of Cambridge, and a Fellow of St. Michael's College.His research focuses on the history of labour, enslaved and free, in Britain and the British empire during the eighteenth and nineteenth centuries. He is currently in the early stages of research on a new project, on the transformation of the line between ‘home' and ‘work' in the industrial era. His most recent book, Rot: An Imperial History of the Irish Famine, out now from Robinson Books and Basic Books, reinterprets the history of the Irish Great Famine (1845-1851). In the first half of the nineteenth century, nowhere in Europe – or the world – did the working poor depend as completely on potatoes as in Ireland. To many British observers, potatoes were evidence of a lack of modernity and ‘civilization' among the Irish. Ireland before the Famine, however, more closely resembled capitalism's future than its past. Irish labourers were paid some of the lowest wages in the British empire, and relied on the abundance of the potato to survive. He shows how the staggering inequality, pervasive debt, outrageous rent-gouging, precarious employment, and vulnerability to changes in commodity prices that torment so many in the twenty-first century were rehearsed in the Irish countryside before the potatoes failed.

As we catch up a bit on past episodes…this one covered some folks PRs in Houston, American Records, and more!

Pot roast bacon 1 kg bacon loin joint 2 onions, roughly chopped 1 bay leaf Few sprigs thyme Place the bacon in pot that fits in the oven and add the onions, bay, thyme and cover with water. Add a lid and cook at 180°c for about an hour and half. Remove bacon and allow to rest. When ready to serve – place in a pan fat side down and cook until golden. Slice and serve with the accompaniments. Grilled cabbage and scallions 1 sweetheart cabbage 10 scallions Oil for cooking Salt for seasoningCut the cabbage in half through the root and cut each half into 3 wedges through the root. Brush with oil, season with salt and cook on a hot grill pan for about 3 minutes each side and on its side until soft. Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt.Proper parsley sauce 500ml of stock from cooking the bacon including the onions ( discard bay and thyme) 25g butter 15g plain flour Handful curly parsley roughly chopped – don't be shy with the handful! 1 teaspoon Dijon mustard 50ml creamMelt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes. Add the parsley, mustard and cream. Check seasoning and then blend to a smooth sauce. Potatoes 1.5kg local potatoes scrubbed 25g butter Place the potatoes in a pan of cold water and season with salt. Cook gently until just done. Drain well toss in the butter and serve.

KWhitney@fca.org | (907)-513-1777 Kaitlyn grew up as the youngest in a big family in Nikiski, Alaska, where she actively participated in a variety of sports. She attended George Fox University where she continued her volleyball and track & field careers while also diving deep into the Christian community and FCA! She helped lead Bible studies on her team and was a SALT leader in her huddle where she enjoyed getting to grow and promote fellowship amongst her peers. After graduating and marrying her husband, Ethan, they relocated to Post Falls, Idaho, to be closer to family, embark on new adventures, and cultivate a strong community. Kaitlyn is eager to support the athletes and coaches of North Idaho, and to be a part of the incredible work God is doing in the area. My Faves:  1 Thess. 5:16-18, Volleyball & Track, Hiking, Photography, Reading, Podcasts, Gelato, Card Games, Travel, Baking, Steak & Potatoes!The Fellowship of Christian Athletes' exciting local radio program, Heart of the Athlete, airs Saturdays at 9 am MST on KBXL 94.1 FM. The show is hosted by local FCA Director, Ken Lewis. This program is a great opportunity to listen to local athletes and coaches share their lives, combining sports with their faith in Jesus Christ each week!Our relationships will demonstrate steadfast commitment to Jesus Christ and His Word through Integrity, Serving, Teamwork and Excellence.NNU Box 3359 623 S University Blvd Nampa, ID 83686 United States (208) 697-1051 klewis@fca.orghttps://www.fcaidaho.org/Podcast Website: https://941thevoice.com/podcasts/heart-of-the-athlete/

You've been thereSee omnystudio.com/listener for privacy information.

Potatoes under the sink, friends of Dorothy and a bit of a rant from Matt! Join OG YouTuber & CEO Brittney Saunders, and Australia’s Biggest Glamazon Alright Hey as they break down the biggest stories of the week. If it’s trending, going viral, and has you gripped… we’re talking about it. LINKS Follow @alrighthey on all socials Follow @brittney_saunders on all socials Follow @novapodcastsofficial on Instagram Email us HERE scrollers@novapodcasts.com.au CREDITSHosts: Alright Hey and Brittney SaundersSenior Producer/Editor: Hannah Bowman Managing Producer: Elle Beattie Nova Entertainment acknowledges the traditional custodians of the land on which we recorded this podcast, the Gadigal People of the Eora Nation. We pay our respect to Elders past and present. See omnystudio.com/listener for privacy information.

TIME CODES BELOW!Quote from Toriyama, "Due to a conspiracy, Goku and his friends are turned small. In order to fix things, they'll head off to a new world! It's a grand adventure with intense action in an unknown and mysterious world. Things will unfold that close in on the mysteries of the Dragon Ball world. Hope you all enjoy these different-from-usual battles that are cute and powerful!"Did Daima deliver? Find out in this exciting episode of THE HYPERBOLIC PODCAST! 0:00 Intro 01:58 Oda's Favorite Devil Fruit07: 18 Yu-Gi-Oh! GX Remaster Video Game News10:23 Live Action Street Fighter Release Date and Director 13: 05 Meat and Potatoes 58:11 Whatcha Reading Whatcha Playing Whatcha Watching01:21:51 Outro

One of the easiest things to grow in the garden says Adam Frost and you'll be digging up potato 'jewels' later in the year. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pete Wells, former New York Times restaurant critic, joins us to look back on his most infamous reviews, plus why he blasted Guy Fieri's Times Square restaurant but loved Señor Frog's. Photojournalist Kate Medley reveals why some of the best food in the South is served at the gas station; we make Cantonese Stir-Fried Black Pepper Beef and Potatoes; and Chris and Sara Moulton answer listener calls. Get this week's recipe for Cantonese Stir-Fried Black Pepper Beef and Potatoes here.Listen to Milk Street Radio on: Apple Podcasts | SpotifyChristopher Kimball's Milk Street Radio is produced by Milk Street, in association with GBHCo-Founder: Melissa BaldinoExecutive Producer: Annie Sinsabaugh Senior Editor: Melissa AllisonSenior Producer: Sarah Clapp Producer: Caroline Davis Production Intern: Marisa OrozcoProduction Help: Debby PaddockAdditional Editing: Sydney LewisAudio Mixing by Jay Allison at Atlantic Public Media in Woods Hole MassachusettsTheme Music: "Hang Tan" by Toubab KreweAdditional Music: George Brandl Egloff

All right, I'm just going to say it: Potatoes do not belong in your raised beds. Raised beds are the perfect place to grow almost all of your vegetables… And that's true for pretty much everything EXCEPT these guys

American farmers are being urged to produce more by their president. Mr Trump has imposed 25% tariffs on goods, including agricultural produce, from Canada and Mexico, and both countries are imposing retaliatory tariffs on American goods. As is China, which is the biggest market for US agriculture products. So what might this all this mean for them, for us and for global trade? For This Natural Life on BBC Radio 4, Martha Kearney visits Sir James Dyson on his farm in Somerset to hear what the natural world means to him, and how that is being reflected in his approach to farming.Continuing our topic this week: supply chains, the many hands food goes through on its way from farm to fork. Controlling what happens at every stage can be a challenge, but that's what one Welsh producer is trying to do so they can make the supply chain more sustainable. Presented by Charlotte Smith and produced by Beatrice Fenton.

Potatoes & Carrots (a Kingdom Story) by First Pres Kingwood

There's SO much circulating on the news right now. People may have spotted an actual alien, we're painting potatoes now for Easter, and we have a new hack to give you a break from your coffee addiction.Listen to the VBros live on the iHeart Radio App or through your smartspeakers every weekday afternoon from 2:00pm - 7:00pm EST!

On today's episode of the History Guy Podcast, we talk about one of the most important parts of the Columbian exchange, and possibly the reason that Europe was able to colonize and dominate much of the world in the early modern period: The Potato.

Well, well, FREAKING WELL, look who it is! Deb & Kev are back, again, after another long break, making sure to bring you the hottest topics like;- What are Jacket Potatoes?- Catching up on all that's happened in the last few months- Navigating uncertain economic times- Dear Debbie- What they're thankful for and what's for dinnerAs always, special thanks to Lauren Taylor for the episode art work and Gwyneth Galvin and BenSound www.bensound.com for providing the voiceover and music for the intro and outro.

Matt Stephens chats to Toms Skujiņš about his hugely impressive results in recent seasons, with the Lidl-Trek rider coming second at last year's Strade Bianche, and finishing 4th in the road race at the UCI World Championships in Zurich. The former Latvian national champ is suited to long and hard days in the saddle, and has high hopes for the 2025 season where he'll certainly be one to watch. Once the official potato ambassador of Latvia, there's no wonder he takes every opportunity to extol the virtues of the humble spud. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The boys are back this week talking about the NBA All-Star Weekend, The Four Nations Hockey Tournament, Tight Woods and TGL, NFL news and notes and sprinkle in a little NCAA Basketball...what more could you ask for?