Podcasts about Prune

Like many fruiting orchard crops, olives benefit from boron fertilization. Elizabeth Fichtner (UCCE Tulare County) goes over how olives benefit from fertilization, as well as how to manage boron in olive orchards. You can sign up for the Rice Production Workshop here. Find out more about upcoming meetings in the San Joaquin Valley (scroll to the bottom) and the Sacramento Valley. Mention of pesticide use does not constitute a pesticide recommendation. Always follow the pesticide label. Find out more at ipm.ucanr.edu/. Thank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.

Avec : Élise Goldfarb, entrepreneuse et influenceuse. Frédéric Hermel, journaliste RMC. Et Jean-Philippe Doux, journaliste et libraire. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

This week, Nathan talks about what you should NOT be doing in the garden any time soon: pruning your "old wood" blooming plants! Nathan describes the difference between "old wood" and "new wood" blooming plants and lists out the special spring bloomers you shouldn't prune until after their flowers have faded. If her in doubt, remember, "If it blooms before June, do not prune...until after it blooms."

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Get more of Decoder Ring with Slate Plus! Join for exclusive bonus episodes of Decoder Ring and ad-free listening on all your favorite Slate podcasts. Subscribe from the Decoder Ring show page on Apple Podcasts or Spotify. Or, visit slate.com/decoderplus for access wherever you listen.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Get more of Decoder Ring with Slate Plus! Join for exclusive bonus episodes of Decoder Ring and ad-free listening on all your favorite Slate podcasts. Subscribe from the Decoder Ring show page on Apple Podcasts or Spotify. Or, visit slate.com/decoderplus for access wherever you listen.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The delicious, healthful prune has long had a cross to bear: It's best known for making people poop. In the late 1990s, the California Prune Board set out on a quixotic mission to amend this sales-flattening reputation. It would attempt to rechristen this ancient fruit in the hopes the prune could one day be as unencumbered as an apricot, a raisin, or a fig. In a world where every product and person increasingly believes it's one good rebrand away from changing how they are seen, the story of the prune's attempt to become the “dried plum” is a telling tale about the impossibility of escaping who you really are—and the freedom that comes with self-acceptance. You'll hear from Richard Peterson, retired Executive Director of the California Prune Board; food writer and chef David Liebovitz; lawyer and lobbyist Dan Haley; and Kiaran Locy, Director of Brand and Industry Communications at the California Prune Board.This episode was written by Willa Paskin. It was edited by Evan Chung, our supervising producer. It was produced by Katie Shepherd. Decoder Ring is also produced by Max Freedman. Merritt Jacob is Senior Technical Director.If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com or leave a message on our hotline at (347) 460-7281.Get more of Decoder Ring with Slate Plus! Join for exclusive bonus episodes of Decoder Ring and ad-free listening on all your favorite Slate podcasts. Subscribe from the Decoder Ring show page on Apple Podcasts or Spotify. Or, visit slate.com/decoderplus for access wherever you listen.Sources for This EpisodeBarry, Dave. Dave Barry Hits Below the Beltway, Ballantine Books, 2002. Brasher, Philip. “FDA Approves Prune Name Change,” ABC News, Feb. 1, 2001. Brasher, Philip. “Where's the beef? Kids give prune burgers the taste test,” Associated Press, Jan 29, 2002. Cimons, Marlene. “A New Wrinkle for the Prune Industry,” Los Angeles Times, Dec. 21, 1999.Crespi, John M., Harry M. Kaiser, Julian M. Alston, and Richard J. Sexton. “The Evaluation of Prune Promotion by the California Dried Plum Board,” The Economics of Commodity Promotion Programs: Lessons from California, Peter Lang USA, 2005. Davis, Glenn. “French History in Your City: San Jose, California - the Pellier Brothers,” Yale National Initiative, Sep. 2015. Fabricant, Florence. “In France, the Prune Holds a Noble Station,” The New York Times, Oct. 31, 2001.Fabricant, Florence. “Responsible Party: Richard Peterson; Rejuvenating The Humble Prune,” The New York Times, Aug. 13, 2000. Fabricant, Florence. “Underapprecaited: The Humble Prune,” The New York Times, Oct. 12, 1983.A Fortune In Two Old Trunks. Sunsweet, 1947. Fullan, Genevieve. “In Defense of Prunes,” Eater, Jun 21, 2022. Gellene, Denise. “New Wrinkle in an Old Story,” Los Angeles Times, Oct 16, 1997. Good Wrinkles. Sunsweet, 1951. Kamen, Al. “Sunday in the Loop: Plum Outta Luck,” Washington Post, Dec. 11, 1999. Koger, Chris. “Dried plums no longer: California prunes have new brand,” The Packer, Nov. 15, 2022. Lucas, Greg. “Who'd Have Thought? Pruneburgers / Juicy, tender and low-fat, they're surprising hits in school cafeterias,” San Francisco Chronicle, Aug. 9, 1999.Martin, Ronda Beaman. “Stan Freberg—His Credits and Contributions to Advertising,” M.A. Thesis, Texas Tech University, Dec. 1986. McKay, Leonard. “Louis Pellier,” San Jose Inside, Sep. 25, 2006.Morse, Rob. “Hold the prunes, hold the lettuce,” San Francisco Examiner, July 28, 1999. “Prune gets $10 million makeover -- as dried plum,” CNN, Sep. 13, 2000.Rao, Tejal. “In Praise of the Prune,” The New York Times Magazine, Feb. 16, 2017.Roach, Mary. “The power of prunes,” Salon, Nov. 5, 1999.Waters, Michael. “When the Dried Plum Lobby Tried to Make Pruneburgers Happen,” Atlas Obscura, April 13, 2018. Zasky, Jason. “Prunes: Turning Over a New Leaf,” Failure Magazine, Apr. 16, 2002. Hosted on Acast. See acast.com/privacy for more information.

The pistachio hull is critical for protecting the kernel. Insect pests can't get through it until it begins to break down. However, it is known that hull integrity can change across years - some years hulls stay intact until harvest, and in other years it begins to break down earlier. Shuxiao Zhang, who used to be a student at UC Davis and is now working as a postdoctoral scholar at Stanford, and Georgia Drakakaki, a professor of plant sciences at UC Davis, decided to look into this. They were able to figure out the processes that led to hull degradation, the different ways degradation occur, and they were able to link in-field conditions to hull split. The Drakakaki lab has been doing extensive research into pistachio fruit development - Phoebe has interviewed the both of them on pistachio shell split in a previous episode. You can sign up for the Rice Production Workshop here. Find out more about upcoming meetings in the San Joaquin Valley (scroll to the bottom) and the Sacramento Valley. The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.Follow us on Twitter! @SacOrchards and @SJVtandvThank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Pam Stein, founder of In Pam's Kitchen. Stein loves to experiment with flavors and textures. And there's no better time for it than creating fun hamentaschen for Purim.   "The traditional filling for hamantaschen is the poppy seed, because they were originally called… mohn," Stein explains. "Prune became the second [most popular flavor], because of the popularity of prunes at the time and the availability of them."   Modern times call for creativity in the kitchen. You could do anything with hamentaschen, sweet or savory - and in all different sizes. Stein's new flavors this year: bourbon chocolate chip pecan pie hamantaschen and tacotaschen.   No matter what your hamentaschen, the base is fundamentally the same. And you can add a glaze or toppings after it bakes.   "For the bourbon chocolate chip pecan pie… I also put some bourbon in the dough," she explains. "I topped the tacotaschen with a spicy corn salsa."   Pam Stein shares tons of hamentastchen tips, along with recipes for bourbon chocolate chip pecan pie hamantaschen and tacotaschen, which you can find at JewishJournal.com/podcasts. Happy Purim!   For more from Pam Stein, follow @InPamsKitchen on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

We can shoot more. We can post more. We can work harder. But if we never refine what we're building, growth eventually stalls.A rose garden doesn't flourish just because it gets sunlight and water. It flourishes because it's pruned with intention. The same is true for your wedding photography or filmmaking business.In this episode, we're talking about what it actually takes to elevate: archiving old work, refreshing your portfolio, upgrading your client experience, and letting go of habits that no longer reflect the level you're stepping into.Most creatives think the answer is adding more. More marketing. More weddings. More hustle. But real momentum comes from knowing what to remove. You can only bloom if you're willing to prune

Jacob Burns of the Chicago Botanic Garden talks about how pruning now, in the late winter, can be very beneficial for your harvest during the warmer weather!

Leslie Holland, Assistant Professor at University of Wisconsin, Madison, shares the results of some of her work examining fungicides to suppress Botryosphaeria infections in almond pruning wounds as a Ph.D. student at UC Davis. Leslie shares what works, as well as the key tip to dealing with fungal infections in orchard crops: preventing the infection from occurring in the first place. Mention of pesticide use does not constitute a pesticide recommendation. Always follow the pesticide label. Find out more at ipm.ucanr.edu/. Thank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.

Q: Everything froze. When can I cut plants back? A: Not yet. Last year, the last freezes at my house were Feb. 19-22 (with the temperature getting down to 21 degrees on Feb. 20). If you cut now, warmer weather will cause plants to sprout and those new sprouts are very tender. If the plants are dead, then you can clean up. A good site on pruning is https://www.aggie-horticulture.tamu.edu/earthkind/landscape/proper-pruning-techniques. However, my Chrome with Bing would not let me in. I had to go to Google and go in that way. It is a multi-page article with plenty of good information....Article Link

Voici le deuxième d'une série botanique consacrée au genre Prunus !Issus de la famille des Rosacées (dans laquelle l'on retrouve entre autres les Roses, tout simplement), les arbres "Prunus" regroupent des espèces incontournables aujourd'hui en France, auxquels nous consacrerons une partie de la saison 5 : le Prunier donc, mais aussi le Cerisier, le Pêcher, l'Abricotier, et enfin l'Amandier. Des arbres à l'histoire millénaire et qui ont tous connu un succès mondial après des siècles de domestication et de culture sur leur terre d'origine : la Chine.Ce second épisode sur les Pruniers est dédié aux prunes dans la culture populaire, notamment au lien insoupçonné entre la chanteuse Lio et... les Croisades !_______

Phoebe sits down with Elizabeth Fichtner to discuss the biology of pistachio bloom, how it impacts orchard design, and why picking the correct male pollinator is so important. She also goes over the research on artificial pollination of pistachio and why it may only be useful in very specific circumstances. In this episode, Elizabeth mentions that dust can cause parthenocarpy in pistachios; we posted an episode on this a few years ago. Find out more about upcoming meetings in the San Joaquin Valley (scroll to the bottom) and the Sacramento Valley!The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.Follow us on Twitter! @SacOrchards and @SJVtandvThank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.

Avec : Yael Mellul, ancienne avocate. Jérôme Lavrilleux, propriétaire de gîtes en Dordogne. Et Jean-Philippe Doux, journaliste et libraire. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Linh Uendo joins The I Can’t Stand Podcast for an honest conversation about disability, drag, and growing up in a medicalised body. Born with Prune Belly Syndrome, Linh shares what it was like navigating childhood, body image, and visibility, and how drag became a space where she did not need to hide. Connect with Linh Uendo: Tiktok: https://www.tiktok.com/@littlelinhuendoInstagram: https://www.instagram.com/littlelinhuendo Connect with Peta Hooke: Instagram: @petahooke Tiktok: https://www.tiktok.com/@petahooke Website: www.icantstandpodcast.com Email: icantstandpodcast@gmail.comSee omnystudio.com/listener for privacy information.

Interview Prune Carmen Diaz The post Interview Prune Carmen Diaz first appeared on Radio Vostok.

Interview Prune Carmen Diaz The post Interview Prune Carmen Diaz first appeared on Radio Vostok.

Believe it or not, spring is around the corner.  It has been very dry in NorCal so far – sometimes we get Spring rain, so still TBD.  LOTS of prep to do for the upcoming season. It is time to plant:        Broccoli        Cabbage        Carrots        Cauliflower        Collards, swiss chard        Kale        Leeks        Loose leaf lettuce        Peas        Potatoes….late in the month   Chores include:        Sow tomatoes inside        Start flowers (sunflowers, strawflower, zinnias, etc)        Direct sow sweet peas        Plant bare-root (roses, fruit trees, asparagus, strawberries, rhubarb, berries)        Spray fruit trees        Fertilize        Compost        Clean up, cut back        Prune roses, fruit trees   Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.   To ask questions for future shows, submit them at:        Facebook        Instagram        email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook

Our relationship with fruit trees is different from the way we interact with other trees. This hour, we'll dig into pruning fruit trees, vines and bushes with Iowa State University horticulturist Suzanne Slack. Later, horticulturist Aaron Steil joins the conversation to help answer your questions and share advice to keep your plants thriving.

One concern about growing cover crops is that they might compete with the orchard for water. This is an additional concern if you let cover crops continue to grow after bloom. Kosana Suvocarev (UC Davis) has been looking into this and has found some surprising results.Find out more about upcoming meetings in the San Joaquin Valley (scroll to the bottom) and the Sacramento Valley!The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.Follow us on Twitter! @SacOrchards and @SJVtandvThank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.

durée : 00:44:55 - La 20e heure - par : Eva Bester - La plasticienne, sculptrice, vidéaste et performeuse Prune Nourry évoque son parcours et nous présente ses 108 Vénus, exposées dans la gare Pleyel de Saint-Denis. Une création participative, enracinée dans l'archéologie du lieu autant que dans la mosaïque culturelle du 93. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

In this episode, Ken Lain, the Mountain Gardener, shares how to prune, protect, and plant for a healthy garden. He'll share practical strategies to prepare your Northern Arizona garden for the upcoming growing season, highlight common mistakes that can impact plant health, and offer advice on tackling pests before they become a problem. Learn the simple steps that can make a noticeable difference in spring growth and fruit production!Listen to Mountain Gardener on Cast11: https://cast11.com/mountain-gardener-with-ken-lain-gardening-podcast/Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/

This is a Vintage episode from 2011.Episode DescriptionMark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.Timestamps00:00 – Opening banter: travel, family, and restaurant culture09:18 – Gabrielle joins the conversation17:08 – Early life, travel, and formative experiences27:57 – Prune: food, philosophy, and hospitality33:10 – Iron Chef, fame, and closing thoughtsGuest BioGabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.Guest InformationBook: Blood, Bones & ButterThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Phoebe and Sam Sandovol Solis discuss the water outlook for 2026. They also discuss some things that everyone can do to maximize water infiltration. If you are interested in finding out more about groundwater recharge, you should check to see if your orchard block has favorable soil textures and is in a good location for it here. More information on applications for recharge can be found here. Phoebe interviewed two researchers in 2025 about the effects of wildfire smoke on orchards, which you may be interested in if 2026 ends up being a bad fire year (fingers crossed this isn't the case!)Find out more about upcoming meetings in the San Joaquin Valley (scroll to the bottom) and the Sacramento Valley!The views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.Follow us on Twitter! @SacOrchards and @SJVtandvThank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.

Opportunities materialize out of thin air. Any minute you could stumble onto a better job, bigger house, nicer school, or sexier partner, and skip off to where the grass is greener. Or so it seems. There's something exciting and adventurous about all the potential possibilities. But truth is, it's tough to build a meaningful life with one eye on the horizon and one foot out the door. At some point, you need to settle down somewhere. But you just want everything to be perfect. I get that. But—what if the life you're looking for isn't about moving on, but going deeper right where you are? What would happen if you settled into the soil of your current reality & poured your passion into the people, places & problems sitting right in front of you?

Some trees, like oaks, need to be pruned during the dormant season to avoid diseases — though you'll likely want to wait for warmer winter days. Mark Vitosh, district forester with the Iowa Department of Natural Resources, joins the show to talk about winter tree maintenance.

Titus has the difficult task of finding leaders, elders, for the churches on the island of Crete. The people of Crete are described as “liars, cruel animals, and lazy gluttons.” However, for those who had died to their old selves and are filled with the Holy Spirit, they have crucified that old man and have become a new creation in Christ, are those whose hearts the Father prunes and they produce good fruit. They will be easy top spot because they will look like Jesus! Paul says these people who claim to know God but do not look like Him are worthless and good for nothing. I want to be valuable for the kingdom of God, used by Him to bring glory to His name!

The Journey of Independent Pediatric Practice with Dr. Brian BirchIn this episode of The Pediatric Lounge, hosts George and Herbie welcome back Dr. Brian Birch to discuss his two years of experience running an independent pediatric practice. They explore the successes and challenges of starting the practice, the key technologies that have supported its operation, and the culture and values driving its mission. The conversation covers the use of AI ambient scribes, patient communication tools, and the importance of maintaining relationships with patients. Dr. Birch also shares insights into leadership, team building, and the complexities of vaccine hesitancy in a changing healthcare landscape.00:00 Introduction to the Pediatric Lounge00:24 Welcoming Dr. Brian Birch00:39 Independent Practice Journey01:19 Practice Operations and Team Structure03:10 Technology in Practice03:29 AI and Digital Scribes18:12 Challenges and Solutions in Practice Management24:31 Building a Positive Culture29:25 The Courage to Prune for Growth30:46 Enterprise First Mindset31:55 Client Relationships and Non-Negotiables32:52 Navigating Vaccine Hesitancy36:41 Building Trust with Patients46:36 Challenges in Pediatric Practice47:13 Advocacy and Future Plans51:54 Networking and Community Support53:14 Conclusion and FarewellSupport the show

In this episode, Ken Lain, the Mountain Gardener, explains how to prune russian sage. Learn how careful pruning and selective thinning can influence growth, color, and overall plant health. Tips reveal ways to prepare plants for a season of abundant blooms while keeping pests and disease in check. Tune in to discover the strategies that help ordinary shrubs reach their full potential year after year!Listen to Mountain Gardener on Cast11: https://cast11.com/mountain-gardener-with-ken-lain-gardening-podcast/Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, we're re-releasing this fan-favorite episode to give you the foolproof techniques and tips for braising success.By the end of this episode, you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***Links:Tyler Florence's wine-braised beef brisket recipe Beer braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (which Kari describes in the show). Here's a simpler version, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone.Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked)Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked)Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)

This week's episode was recorded in challenging conditions, with stormy weather sweeping across the UK. I genuinely hope you've come through it without any damage. While the weather has made gardening more difficult, it certainly hasn't stopped things ticking along – both at home in the kitchen garden and down on the allotment. From tackling a self-seeded elm tree to dividing rhubarb crowns and taking part in a community orchard pruning day, there's been plenty going on. Kitchen Garden Update: Tackling an Elm Tree & Dividing Rhubarb The main job in the kitchen garden this week was finally dealing with an elm tree that should really have been removed years ago. What started as a small seedling had grown into a 4.5 m tall tree with branches up to 40 cm thick, causing damage to paths and fencing. With strong winds making ladder work unsafe, we made the decision to take things slowly, using a pole saw to remove branches bit by bit. Some were far heavier than expected, and when the saw finally gave up mid-cut, the weather decided to finish the job for us. Thankfully, nothing was damaged and no one was hurt – but it was a reminder of how unpredictable tree work can be. With the tree job paused until new tools arrive, attention turned to the rhubarb. Every five years or so, rhubarb really benefits from being lifted and divided. Doing this prevents congestion and keeps plants productive. Two mature plants were split into ten separate crowns, all potted up for now and destined for the allotment. The original bed has been repurposed as a cold frame area, making better use of the space for propagation. Supporters Club Update If you're enjoying the podcast, a quick rate and review really does make a huge difference and helps more people discover the show. The Veg Grower Podcast Supporters Club is still going strong. For £5 a month, members receive: Extra behind-the-scenes podcast episodes A monthly seed pack, chosen to be sown that specific week A mini newspaper packed with sowing guidance and space for notes Recent seeds include chives (seed of the month) and cardoons, an architectural but edible crop related to globe artichokes. Allotment Update: Winter Jobs & Forcing Rhubarb Down on the allotment, the weather was even worse – strong winds and heavy rain meant recordings were done from inside the greenhouse. Winter is always a quieter time, but it's ideal for structural and maintenance jobs, tidying problem areas and keeping everything in good order until spring arrives. The newly divided rhubarb crowns were brought down and kept in large pots for now while decisions are made about where they'll eventually be planted. One task I always enjoy at this time of year is forcing rhubarb. By covering a crown with a dustbin or compost bin, light is excluded, encouraging early growth that's paler, sweeter and more tender. Just remember – once forced, that crown shouldn't be harvested again for the rest of the season. I also talked about how surprisingly easy rhubarb is to grow from seed. With large, quick-germinating seeds and the right varieties, it's even possible to harvest within a year – though I prefer to wait until the second. Recipe of the Week: Baked Eggs with Leeks & Herbs This week's recipe is already live on the website and it's a simple but brilliant one. Baked eggs with leeks and herbs makes the most of seasonal leeks and fresh eggs: Community Orchard Pruning Day: Learning Together One of the highlights of the week was taking part in a community orchard pruning session here in Littlehampton. After a short health and safety briefing, we were given a practical introduction to pruning apple and pear trees – invaluable for those lacking confidence. I teamed up with Sarah, who had never pruned before, and together we tackled a heavily neglected tree that hadn't been touched in over a decade. We worked methodically:

Are seed catalogs still available? With the warmer weather we have been having, is it okay to prune fruit trees? Oak wilt worries. Grass to plant around the yard that does not get cut. When to start dormant seeding. Getting control of moss. Advice on growing plants on a fence. Can plants recover from animal damage? Are there plants rabbits do not eat? Jumping worm problems. Learn more from horticulturalist Mary Meyer at extension.umn.edu.

What does it mean to ABIDE in Christ? Come Bible Study WITH ME through John 15 and ask all the questions!

SummaryIn this conversation, Keith Wolaridge discusses the concept of 'pruning' in life, emphasizing the importance of letting go of unnecessary burdens to make room for growth and new opportunities. He shares insights from a friend about how asking for less can lead to more meaningful experiences. The discussion highlights the cultural obsession with accumulation and the need for clarity and effectiveness in our lives. Keith also introduces a seven-day challenge aimed at helping listeners identify and remove distractions, commitments, and possessions that no longer serve them, ultimately encouraging a more purposeful and fulfilling life.

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durée : 00:03:41 - Les P'tits Bateaux - par : Camille Crosnier - C'est la question de Prune, 10 ans sur le répondeur des P'tits bateaux. Une question que beaucoup d'enfants se posent après une opération : que fait-on de ces parties du corps une fois enlevées par le chirurgien ? Philippe Charlier, médecin légiste, explique leur parcours surprenant. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

B Brooks is the Managing Director and a Course Director at the English Gardening School, based at London's Chelsea Physic Garden. Former students include Cleve West, Butter Wakefield, Rachel de Thame, Joe Swift and Manoj Malde, and the list goes on! Like many eminent gardeners, B's career began in a completely different field, and she began her transition to gardening 15 years ago at the English Gardening School. In this episode, Dan & Julia find out why B made the change and how she became one of the most prominent figures in garden design. Listen for advice on how to design your own garden, and elevate your gardening skills to a new level.Jobs for the fortnightBring forced bulbs into warm, bright light to encourage flowering over Christmas and New Year.Plant garlic this month; you need a cold snap to force the cloves to divide and grow.Clean, sharpen and oil tools ready for the seasons ahead. Use white vinegar to remove surface rust; if that doesn't remove it all, use a Crean Mate rust and sap eraser.Don't walk on lawns if they are frozen; you will snap the blades and cause damage. Wait for the temperature to rise before stepping out.Continue to prune apples and pears. Use attractive prunings in Christmas arrangements to produce support for other flowers.Make festive decorations and gather pine cones, etc., for the Christmas table. Pine cones can be encouraged to open by warming them gently in an oven.Keep houseplants in a light, warm room; hold off on watering too much, and stop feeding until spring. Watch out for aphids, which can spread like wildfire in the right conditions.If you are bringing a cut Christmas tree into the house, make sure you keep the base of the trunk in water.Try to stop pond water from freezing by floating a ball in the water. Whatever you do, don't attempt to break the ice manually as the impact can disturb pond life.Prune grape vines, remove last year's growth, leaving approximately 4 of the most vigorous canes, then prune these back to 15 buds per cane. Vines benefit from a hard cut. Using anvil secateurs will make this repetitive job much more bearable.Website links:Dan Cooper GardenDan's advice on choosing a real Christmas treeParker's PatchThe English Gardening SchoolBB Garden DesignExpertly produced by Scott Kennett at Red Lighthouse Local Hosted on Acast. See acast.com/privacy for more information.

Gabrielle Hamilton's father always told his five kids they had to do something practical with their lives and whatever they did, they had to be excellent at it. Mediocrity was a family sin. In 1999 Hamilton opened Prune, a 30-seat restaurant in the East Village, to rave reviews. She was honored with a James Beard award for Best Chef in New York City in 2011, followed by Outstanding Chef in 2018. Hamilton was also featured on the PBS series The Mind of a Chef. She realized her dream of becoming a writer with her best-selling memoir Blood, Bones and Butter. Now, she's got a new book called Next of Kin. We talk about dysfunctional families and the pressures of life both inside and outside the kitchen. "Now What?" is produced with the help of Steve Zimmer, Lucy Little and Jackie Schwartz. Audio production is by Nick Ciavatta.

In this special Thanksgiving Day episode of the Uplevel Dairy Podcast, Peggy has a powerful conversation with Tim Peart, Senior Vice President of Production Animal at MWI, as they reflect on their 'Words of the Year' for 2025. Tim also shares how the impactful practice of selecting a 'Word of the Year' has been for himself and his team, sharing insights into his selected words for the past few years—'Engagement' and 'Embolden'. Looking ahead to 2026, his word is 'Devotion,' highlighting personal and professional growth, faith, and leadership. Tim's candid reflections on these themes offer inspiration on how to lead oneself and others toward meaningful progress and well-being.00:00 Introduction and Thanksgiving Gratitude01:05 Introducing Tim Peart and the Word of the Year02:28 Tim Peart's Journey with the Word of the Year05:14 The Impact of Choosing a Word: Engagement and Emboldenment 15:00 Acting with Urgency in 202525:42 Looking Ahead to 2026: Devotion27:03 Defining Devotion in Life and Work27:52 Personal and Professional Devotion29:19 Action Plans for 202629:40 Faith and Family Commitments30:47 Purpose and Professional Impact34:20 Connecting with Adult Children37:30 Choosing Words for the Year38:32 The Power of Stewardship41:08 Embracing the Word 'Prune'44:15 Final Thoughts and Reflections

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Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village and is the author of the New York Times best-selling memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef and the cookbook Prune. Her moving new memoir Next of Kin is an unflinching portrait of her dynamic family and its dramatic dissolution through death, betrayal, and time. It is a chef's memoir with barely any food but plenty of propulsive writing. Today on the show, Gabrielle shares how she wrote this deeply personal book, how Prune is operating as a private restaurant today, and much more. Also on the show, we catch up with Nicola Olivieri, the CEO of Italian bakery Olivieri 1882. The topic is panettone, which is one of our favorite holiday traditions. Nicola runs the bakery with his brother Andrea and has an amazing story about growing their business and making our favorite panettone around. The Wirecutter agrees.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Knowing which hydrangea you have in your yard or landscape is key. That way, you can prep it for winter.

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse 

Annie, Ella & André get you prepared for this weekend's semifinal match against the Portland Thorns!We discuss the season the two have had, their last matches, how they play, how to capitalize on their weaknesses, who needs to have a good game, who the Spirit will the Spirit need to stop, and more.Plus we also talk about clouds, and our new logo! Thank you for listening, please subscribe, rate, and review. It means a lot to us!

Boston Globe travel writer Christopher Muther talks about the impact of the government shutdown on air travel, why international tourists are skipping the U.S. and therapy dogs at Logan airport.Kelly Beatty from Sky & Telescope on a “Boston Henge” phenomenon in Back Bay, the Smithsonian's plans to get the Discovery shuttle to Texas and an asteroid that's maybe headed for the moon in 2032. Gabrielle Hamilton is the James Beard-winning chef behind the New York restaurant Prune, and author of “Blood, Bones & Butter.” She joins to talk about her latest, a memoir called “Next of Kin,” ahead of an appearance tonight at Harvard Book Store. Jody Adams and Aidan McGee are the chefs behind La Padrona and McGonagle's Pub, two Boston restaurants recognized in the New York Times' list of the 50 best restaurants across America. They talk about their food and what this good press means for their business. 

In a season of Stillness, but I'm still here. ❤️‍