Podcasts about recipes

The history of bird conservation is full of conflict, characters, chaos — and ultimately, hope.In this special episode, host Dr. Mike Brasher sits down with journalist and author James H. McCommons, whose new book Feather Wars uncovers the dramatic, surprising, and often untold stories behind how America saved its birds from the brink of extinction.From market hunting and plume traders to poetic bird lovers, political maneuvering, and early wildlife heroes, this book chronicles the people, laws, and events that shaped modern conservation — including stories waterfowl hunters will instantly recognize.In this episode:The early days of shotgun ornithologists and egg collectorsHow plume hunting and the feather trade ignited a national movementWhy hunters played a crucial role in securing early conservation lawsThe real story behind the Lacey Act, Weeks-McLean Act, and MBTAThe wild saga of Ray Holland vs. the Missouri Attorney GeneralDing Darling, duck clubs, and the birth of the Federal Duck StampHow past conservation battles mirror today's challengesIf you love birds, hunting history, conservation law, or simply great storytelling — this episode (and this book) are must-listens.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.orgSPONSORS:Purina Pro Plan: The official performance dog food of Ducks UnlimitedWhether you're a seasoned hunter or just getting started, this episode is packed with valuable insights into the world of waterfowl hunting and conservation.Bird Dog Whiskey and Cocktails:Whether you're winding down with your best friend, or celebrating with your favorite crew, Bird Dog brings award-winning flavor to every moment. Enjoy responsibly.

Is that chocolate milk, Becky? Recipe for the unholy Bacon Snack Bars Approachability: 8/10 (Bloodless horror/whodunit/dark comedy) Content Warnings: Jump scares; Creepy masked killer Next Week's Film RandomHorror9 T-Shirts Hosts: Jeffrey Cranor & Cecil Baldwin (Find more of our work on Welcome to Night Vale) Logo: David Baldwin Random Horror 9 Patreon YouTube, Bluesky, Letterboxd, & Instagram: @RandomHorror9 We are part of Night Vale Presents Learn more about your ad choices. Visit megaphone.fm/adchoices

If you've been wanting to get started with reading your Bible and prayer journaling, but you don't know where to even start, or how you're supposed to do it, this episode is for you. Incorporating practices like prayer journaling can help you focus your thoughts and see God's fingerprints all over your story. Today, I'm sharing some tips and the recipe I use to journal t help you get started. Feel free to make it your own and ask any questions you have along the way! Resources mentioned in this episode: YouVersion Bible app - https://www.youversion.com/the-bible-app/ Streetlights Bible app - https://www.streetlightsbible.com/ The Bible Recap Podcast by Tara-Leigh Cobble - https://www.thebiblerecap.com/podcast Connect with us! Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.pzazzonline.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/pzazzartstudio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/pzazzartstudio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Text us: 1-334-249-1818

Every state has a food its known for and on this episode we explore it!

Today's guest is Tanya Bush, a writer, editor, and pastry chef. She's the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she's also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book.  The duo also walk through Tanya's Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity.  Click here for Tanya's Toasted Poppy Seed Cruller With Lemon Curd recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram, Cake Zine, “Will This Make You Happy” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

This dish became a house favorite before it ever had a name. In this episode, I'm sharing the story behind it and why I'm finally writing it down after years of making it from memory. I talk about how the idea started with something Marty ate constantly during a summer in Israel and how he asked me to recreate it at home. From there, it blended with one specific version of pan con tomate that we fell in love with in Barcelona, and over time it evolved into something somewhere in between that I call Tomato Water Salad.   This is part of a bigger trend for me right now, paying attention to the things that I make without a written recipe and capturing them so other people can cook them too, especially my teenagers as they learn their way around the kitchen. Tomato Water Salad is simple, fresh, deeply tomato-forward, and still the best tomato dish I make to this day. Links from this episode:Baked HamBoneless HamChili RecipeBeef Stew RecipeWhite ChiliBaked Chicken ThighsInstant Pot Chicken Thighs The recipe in the picture, which isn't my not-written-down Tomato Water Salad, is here Grilled Fish with Tomato Salsa Connect with me:COOKforTWO.us And if you're a member, check out the upcoming live events here. Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, the COOKforTWO Facebook Group, and here's COOKtheSTORY on Facebook and on TikTok and Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

The guys make a "tequila negroni" using both dry and sweet vermouth!ROSITA RECIPE:1.5oz/45ml TEQUILA.5oz/15ml DRY VERMOUTH.5oz/15ml SWEET VERMOUTH.5oz/15ml CAMPARI Add ingredients into a mixing glass filled with ice. Stir and strain into a rocks glass filled with ice. Garnish with lemon twist.Recipe via The Bartenders BibleWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Our friend Tanya Bush is back. The Brooklyn-based pastry chef, writer, and co-founder of Cake Zine visits the studio to talk about her incredible debut book, Will This Make You Happy: Stories & Recipes from a Year of Baking. It's part coming-of-age memoir, part baking book, and the rare cookbook that is also a page turner. In this episode we get into the year of Tanya's life that inspired this book and get into what is exciting at Tanya's restaurant, the acclaimed Little Egg. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason Fried, co-founder of Basecamp and HEY, joins Wes Bush to unpack what fuels his “challenger” approach to building software. Jason shares why he has been more public lately, how being an underdog shaped his motivation, and why he loves shipping products that surprise people, especially when a small team takes on problems most assume require massive headcount. They dig into Jason's product philosophy: build what you personally need, avoid “validation” theater, and let the market be the only real judge. Jason explains the difference between resonance and validation, why he believes asking customers hypothetical questions leads teams astray, and how strong point of view can be a durable differentiator when features get commoditized. The conversation also covers why 37signals writes books, why they do not obsess over attribution, how product-led growth became their default, and what it really takes to maintain products over time. Jason closes with advice for founders on risk, independence, and the billboard message he would share with every B2B SaaS builder. Key Highlights: 01:52 - Why Jason Got More Social (He's Building Again)03:10 - The Underdog Mindset and Where It Came From06:43 - Building to Surprise: Why HEY Went Full Stack08:10 - How New Product Ideas “Pick” You12:16 - Why Jason Refuses to “Validate” Ideas Upfront14:01 - Finding a Real Point of View Without Faking It20:11 - Why the Books Exist (Sharing the “Recipes”)25:53 - Product-Led Growth: Let the Product Sell Itself28:43 - When to Build More Products and When to Focus36:26 - Founder's Job: Inject Risk, Then Trust Your Gut Resources: Basecamp (Jason's company): https://basecamp.comConnect with Jason Fried on LinkedIn: https://www.linkedin.com/in/jasonfried/

Gretchen Lowe joins me to share a stunning sounding dish and some exciting news about her cookbook My Weekend Table. Recipe is here!

This week, the Fishes cover everything from a harrowing flight home from Dallas Mom's Weekend to the shifting world of Girl Scout cookies and the debate over Crime 101. But the real question is: who's running the kitchen?When a son takes a trash bag to the pantry in the name of “health,” it sparks a bigger conversation about the invisible, thankless job of feeding a family—from when they're in diapers til they're handed a diploma. Protein, fiber, evolving metabolisms, and the emotional labor of stocking the shelves… it's all on the table.Plus, Nancy finally goes all-in on sourdough—six years after the COVID craze—and shares what's for dinner.Recipes and links at threelilfishes.com/shownotes

Featured Guest Jay Gates Managing Director, Gallagher National Restaurant Practice 20+ years in insurance, former Applebee's risk leader, RIMS committee member, and Kids Chance Nebraska board member. What We Cover Jay's unexpected path into risk and insurance Lessons learned investigating EEOC claims early in his career Leadership principles developed while managing large claims teams Building a full ERM program for 165+ Applebee's locations The most surprising and severe claims in restaurant operations How Gallagher reduces the total cost of risk for restaurant clients Innovative approaches including captives and proprietary analytics Underestimated risks: cyber breaches + product recalls The growing impact of AI on restaurant ops and risk Privacy + liability concerns tied to AI adoption The future of restaurant risk management over the next decade Key Takeaways Restaurant risks are broader than most expect. From contaminated produce to liquor liability fatalities, claims can escalate fast. Cyber and product recall coverages are essential, despite being commonly undervalued. AI will reshape restaurant risk—from customer service to operations tracking—creating both efficiencies and new exposures. Gallagher's differentiator is proactive service, deep data analysis, and tailoring insurance strategy to each client's risk tolerance. Risk leaders benefit from diverse career experiences, which Jay draws on daily. Resources & Links Learn more about the Restaurant Risk Professional (RRP) certification:riskeducation.org/restaurant-RiskPro Explore additional Alliance Insights episodes at riskeducation.org Focusing exclusively on risk management and insurance professional development, the Risk & Insurance Education Alliance provides a practical advantage at every career stage, positioning our participants and their clients for confidence and success.

Get the magnets here: https://www.plantbaseddallas.com/shop/instant-pot-cooking-time-magnet-set

Looking for beef stew with meat that's actually tender, not just cooked through? This is one of those recipes where patience pays off. Recipe: Beef Stew Recipe from TheCookful. Here are the links mentioned in this episode: #adBeef Stew RecipeMy Favorite Chili RecipeInstant Pot Pot RoastThe All New Chicken Cookbook Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or Pinterest Newsletter: CookTheStory.com Websites: COOKtheSTORY.com and TheCookful.com Have a great day! -Christine xo

"People have such a negative connotation around cardio. At the end of the day, you can have the flattest stomach, the nicest glutes, and the best biceps in the world but if your heart gives out, you still die. You can have a great body and still die. You need a strong heart to actually enjoy a high quality of life." If you've ever started a fitness plan with motivation, only to burn out, fall off, and start over again, you're not alone. In this episode, Maxime Sigouin returns to break down why most fitness approaches fail and what actually works for building a strong, lean, resilient body for life. Drawing on years of experience as a fitness coach, model, and Ironman triathlete, Maxime shares insights from his new book, Forever Fit. He explains how to build muscle, lose fat, improve metabolic health, and stay consistent without extremes, restriction, or burnout. You'll learn how to rethink protein, cardio, and recovery, and gain actionable guidance from Maxime that you can start applying today to transform your health. This episode also has a very special treat: We're thrilled to welcome UnchainedTV Founder Jane Velez-Mitchell as cohost with Raphael! What we discuss in this episode: Why Maxime's book stands out in the crowded health and fitness space.  How calorie deficits relate to fat reduction. Hormonal imbalances and aging. Strategies to keep workouts stimulating. What reverse dieting is, how it works, and what it can do for your metabolism. The truth about soy protein and the importance of protein diversity. How many days muscles need to recover for optimal growth. Why cardio is essential for overall health. Resources: Book: Forever Fit Website: Mavy Wellness  Forever Fit Podcast by Mavy Wellness - YouTube Instagram: MAVY Wellness - Become Forever Fit

Send Zorba a message!Dr. Zorba explains the importance of calcium scores to a caller, and how it relates to cholesterol. He reviews new research that shows PPIs (stomach acid-reducing drugs) may not increase stomach cancer risk. Zorba also discusses GLP-1 drugs vs. natural methods for losing weight, and shares his recipe for sinus rinse. The Grammar Cops chime in, and we hear a Mom Joke from one of our listeners.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

Send Zorba a message!Dr. Zorba explains the importance of calcium scores to a caller, and how it relates to cholesterol. He reviews new research that shows PPIs (stomach acid-reducing drugs) may not increase stomach cancer risk. Zorba also discusses GLP-1 drugs vs. natural methods for losing weight, and shares his recipe for sinus rinse. The Grammar Cops chime in, and we hear a Mom Joke from one of our listeners.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

A Christian radio ministry founded by Lester Roloff in 1944. Visit roloff.org for more resources from Roloff Evangelistic Enterprises.

Australian desert plant could help food manufacturers improve protein quality as well as  reduce reliance on added salt in staple foods according to new research. 

The shifting search landscape, AI-generated recipe errors, and leaning into email newsletters with Bjork Ostrom and Emily Walker from Food Blogger Pro. ----- Welcome back to another Food Blogging News Roundtable! In this episode, we're diving into the biggest stories impacting food creators right now. Bjork and Emily discuss everything from the "SEO is dead" panic to AI-generated Frankenstein recipes, smarter email automations, paid newsletters, and what's actually working on Pinterest in 2026. Three episode takeaways: Search isn't dead, but it is shifting — Data from Graphite shows SEO traffic is only down slightly (–2.5%), and overall search traffic has remained relatively stable, even ticking up slightly in 2025. Bjork shares how Pinch of Yum's search traffic has changed in the last year (and what they're doing about it) and we discuss why the recent search changes feel so different than past algorithm updates, how you should change your strategy, and lean into other methods of discovery. Google's Personal Intelligence is sharing bad recipes —Google's new Personal Intelligence feature inside Gemini is generating personalized recipe responses — but sometimes botching the recipes and incorrectly attributing them to food bloggers. These Frankenstein recipes can damage trust when users think a flawed AI-generated recipe came from a favorite blogger and it's a reminder that AI accuracy and attribution still have a long way to go. Owned platforms like email and paid newsletters matter more than ever — With traffic fluctuations across search and Pinterest, now is a great time to consider starting a paid newsletter. Bjork and Emily discuss the opportunity for paid newsletters to create recurring income, reignite the creative spark, and deepen audience relationships. Resources: Subscribe to the Food Blogger Pro newsletter! Pinch of Yum Debunking The Myth That Search Is Dying Google Personal Intelligence Creates AI Frankenstein Recipes 10 email automation templates that save creators 20+ hours a week The Top 5 Reasons Food Bloggers Should Consider a Paid Newsletter (And Who Probably Shouldn't) How to win with the Pinterest algorithm in 2026 Thinking, Fast and Slow Inside Crowded Kitchen's Strategy for Growing to 2.4 Million Followers on Facebook Inspired Taste Food Dolls — interview airing March 10! Simple Pin Media Email Emily Best Served Hot Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Member Kitchens and Clariti. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

We are back live in the studio and talking to our buddy Chef Michele Ragussis about her appearence on Tounrement of champions plus we have our own Chef draft to make a dinner and Chat GPT decides the winner and finally we chat "is it a sandwich"

On this week's episode of Inklings we go over the talk by John D. Amos: The Good News Recipe

In this episode of the Mastering Rod Building Podcast, Bill Falconer talks with Tommy Farmer of Carolina Cast Pro about building true long-distance surf casting setups for big red drum—rods, reels, rigs, and the casting mechanics behind them.Tommy shares how a 1996 trip to Cape Point, including landing a 45-inch drum and watching champion caster Mike Langston bomb a cast, sparked his path into competitive distance casting and surf fishing.They break down the real-world system: why overhead (revolving-spool) reels outcast spinning when set up right, why Tommy prefers 20–25 lb mono with a 50–60 lb shock leader, and how compact fish-finder “8-and-bait” rigs help maximize distance without helicoptering.On the rod-building side, Tommy explains why heavy surf rods need leverage (longer handles set to the angler), how guide placement can change how a blank loads, and the five fundamentals he teaches: footwork, body rotation, arms, acceleration, and the importance of 45 degrees.Mastering Rod Building is brought to you by Anglers Resource — your source for genuine Fuji Tackle components.Where to buy genuine FUJI®️ rod components (Area Distributors)Japan: FIRST Corporation — https://first-fuji.co.jp/ • mail@first-fuji.co.jpAmerican Continent (North & South America): Anglers Resource — https://anglersresource.net/ • info@anglersresource.netOceania: Frogleys Offshore — https://fujitackle.com.au • enquiries@frogleysoffshore.com.auSpain/Czech/Finland/Sweden/Estonia/Latvia/Poland/Denmark/Belgium/Germany/Netherlands/Ireland/Luxembourg/France/Portugal/UK/Norway/Belarus/Ukraine/Russia:: CALICO S.A. (Kalikunnan) — https://kalikunnan.com/ • fuji@calico.esEurope: MAJORA Intelligent Fishing (FUJI Tackle Italy) — https://www.fujitackle.it • info@fujitackle.itAsia: KOWA Company, Ltd. — fujitackle@kowa.co.jp

Jen Sabella, the Director of Strategy and co-founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. She provides details on: ‘Survivor' Fans Pack Brown Line Train For 50th Season Idol Scavenger Hunt: CTA brown line cars served as a temporary Survivor set as fans swarmed the Kimball station on Saturday […]

Greetings Glocal Citizens! This week, though Black History Month in the Americas is winding down, here on the podcast we're consistently aiming to learn, grow and inspire our sustained consciouness around #PanAfricanProgress and we're deep diving with a son of the country that is at the foundation of liberation across the global Black Diaspora - Haiti. Marc Alain Boucicault is a social entrepreneur and ecosystem builder with over 15 years of experience working in international development and entrepreneurship with the World Bank, the Inter-American Development Bank, at MIT and with grassroots organizations focused on youth empowerment and entrepreneurship. He is passionate about leveraging the power of entrepreneurship, technology and communication to reshape socioeconomic dynamics. As the founder of Banj, Haiti's largest coworking space and entrepreneurship hub connecting various communities to promote innovation in Haiti and the Caribbean he also supports change-makers globally. Marc Alain extends this work in service on the board of the Haitian Education and Leadership Program (HELP) addressing access to higher education in Haiti. He is a Fulbright scholar, a social media influencer and a fellow podcaster. Where to find Marc Alain? On the Executive Talk Podcast On [LinkedIn](linkedin.com/in/marcalainb) On Instagram On Facebook On YouTube What's Marc Alain watching? Banj 4.0 Other topics of interest: On Hispaniola and how the Haitian Revolution stirred colonialism Haiti Tech Summit Africa Tech Summit - Nairobi On The Five Stakeholder Model What's GDP really all about? The Assassination of Jovenel Moïse: What happened on July 7, 2021 in Haiti? The IDB Case Study: Seeking a Recipe to Support Entrepreneurs in a Fragile Country: Banj's Approach through the Mobilization of the Innovation Ecosystem in Haiti Haitians at Harvard On Barbados' Inspriational Prime Minister Mia Amor MottleySpecial Guest: Marc Alain Boucicault.

Tony Tan's parents pinned their hopes on him when they sent him from home in Malaysia to Melbourne to become a white collar professional in the 1970s. There he found “funny smelling cigarettes”, a lovely man called Terry and a destiny he couldn't escape.Tony was exposed to deep, rich flavour and the precision of cooking from a young age.His mother was a chef in Malaysian colonial kitchens and Tony would often accompany her to work, where he would sometimes receive a single golden, dripping roasted potato, or pinch the meat from a leftover kitchen carcass.He was a precocious child — known as Little Chilli — always wanting to know how certain cooking techniques worked. His parents didn't want him to follow them into the world of food, so they sent him to study at university in Melbourne, with hopes that he would ascend to the world of white collar work on behalf of the family.He had his first introduction to Lygon Street in the 1970s, and university couldn't keep him away from the world of food.Further informationTony Tan's most recent cook book, Tony Tan's Asian Cooking Class is published by Murdoch Books.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food tours, Kuantan, SBS, Shakahari, Stephanie Alexander, char siu, Tatler's, cooking school, Asian cooking class, roast chicken with soy sauce, recipes, sexual awakening, gay marriage, Trentham, regional Victoria.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Service Managers, Fixed Ops Directors, and dealership leaders — your leadership style is either building a powerhouse or quietly sinking your department. Most Service Managers struggle because they never truly leave the "technician" mindset behind. They manage by emotion instead of numbers, and they prioritize being liked over being a leader. In this episode of Service Drive Evolution #347, Chris Collins, Hogi, and Adam break down the 9 critical reasons why Service Managers fail and how to pivot toward a mission-driven leadership style. We also dive into the future of the industry, discussing our recent experiences with Waymo and Tesla's "Mad Max" self-driving tech—and what it means for the future of the service drive. In this episode, we break down: ✅ Why "The Technician Mindset" is the #1 killer of management success ✅ How to manage by facts and figures, not by feelings ✅ The "Recipe for Success": Why process must always beat people ✅ How to set clear expectations that your team can actually follow ✅ Why playing it safe is the riskiest move a manager can make ✅ The truth about self-driving tech: Waymo vs. Tesla's latest chips ✅ How to move from "Maintenance Mode" to "Mission Mode" If your service department struggles with: - Inconsistent performance and "rollercoaster" months - A culture of excuses instead of accountability - Lack of clear systems and processes - Managers who act like "glorified technicians" - Uncertainty about the future of automotive tech This episode provides the blueprint to stop "playing it safe" and start winning in the service drive. The success of your department depends on your ability to lead, not just solve problems.

I think almost every mom who is trying to cook more from scratch runs into this at some point: you get comfortable with a handful of meals… and then you kind of stall out. You have some great recipes, but when it comes to trying something new? It can feel mentally exhausting or just plain risky. Like if this recipe doesn't turn out, that's dinner and there aren't a lot of second chances on a busy Tuesday night with hungry kids. In this episode we talk about how to expand your recipe box without stress. Not by turning your kitchen into a test kitchen or trying five new Pinterest meals a week. But by working on  growing your confidence in the kitchen, learning how to tweak what you already know, and building a solid repertoire that works for your real life. If you've ever felt stuck cooking the same five meals on repeat, this episode is for you. Thanks for listening!   Our Sponsors: - A'del Natural Cosmetics - natural, U.S. made makeup, Christian and family-owned! Go to adelnaturalcosmetics.com/jocelyn Use code: FARMFEDFAMILY for 20% off your order - Inherit Clothing Company - find modest, fashionable clothes designed with Christian values Go to inheritco.com/FARMFED Use code: FARMFED for 10% off your order   Join the free Farm Family Community  Connect with Jocelyn! Free recipes, gardening tips, food preservation tutorials, and more! Follow us on Facebook

Deuce zoomin in the late-night hour! The Notes: We predate the dark times! We're like a pleasant dream before awakening to a shocking reality! How many Brontes!? Why these heights got to wuther so much!? Pining for the lower middle heights! How many Brontes!? Don Bronte! Janice Bronte vs Janyce Bronte! Club Crackers contain the sum of human yumminess! The Sum of Human Yumminess (dir. Ang Lee)! Take a meeting with us Ang Lee, you coward! Sorry England, you have a complicated history and fun stereotypes! A Perfect Storm for a Recipe for Disaster (dir. Ang Lee)! Nelson is distressed but delighted by stealth Shoresy! Nelson's got slings and arrows problems! Shoresy vs Europe or Ang Lee vs Europe! Love-watching vs hate-watching! Will is watching just for the hate of the game! Will's hate-watch picks: Hijack & All Her Faults! Nelson never forgets a Toby! Bad Snook management! Will learns about the good and bad Hanks boys! Will accuses Chet Hanks of onomatopoeia! We both love Knight of the Seven Kingdoms, as per usual! Raymun Fossaway, the Apple-man, realest homie in Westeros! Does Nelson love editing the podcast too much!? Contact Us! Follow Us! Love Us! Email: doubledeucepod@gmail.com Twitter & Instagram: @doubledeucepod Bluesky: @doubledeucepod.bsky.social Facebook: www.facebook.com/DoubleDeucePod/ Patreon: patreon.com/DoubleDeucePod Also, please subscribe/rate/review/share us! We're on Apple, Android, Libsyn, Stitcher, Google, Spotify, Amazon, Radio.com, RadioPublic, pretty much anywhere they got podcasts, you can find the Deuce! Podcast logo art by Jason Keezer! Find his art online at Keezograms! Intro & Outro featuring Rob Schulte! Check out his many podcasts! Brought to you in part by sponsorship from Courtney Shipley, Official Superfans Stefan Rider, Amber Fraley, Nate Copt, and listeners like you! Join a tier on our Patreon! Advertise with us! If you want that good, all-natural focus and energy, our DOUBLEDEUCE20 code still works at www.magicmind.com/doubledeuce for 20% off all purchases and subscriptions. Check out the Lawrence Times's 785 Collective at https://lawrencekstimes.com/785collective/ for a list of local LFK podcasts including this one!  

Spring games have begun, time to overreact. The brothers happily break down the first two games of Spring including the rocky start for Hayden Birdsong, the bizarre debut of Robbie Ray and the stellar arms of the new look outfield. After they debate whether Bryce Eldridge will make the opening day roster.On the cocktail side of things Ben is drinking a Naughty Ben while Matthew is drinking a Humuhumunukunukuapua'a. Recipes below.Naughty Ben2 oz Rum (any of your choice)1 - 1 1/2 oz Grenadine1/2 - 1 oz Lime Juice2 dashes Peychaud's bitters2-6 oz club sodaCombine run, grenadine, lime juice and bitters in a highball glass and stir to combine. Fill the glass with ice and top with club soda.Humuhumunukunukuapua'a2 oz Gin (floral and fun)3/4 oz Lemon Juice3/4 oz Pineapple Juice1/2 oz Orgeat2 Dashes Peychaud's bittersShake hard with ice until shaker is frosted. Dump everything (even ice) into an empty collins glass or tiki mug. Garnish with your heart's desires.

Unlock Your Genetic Potential: Epigenetics, Stress Resilience, and Peak Performance with Becca Roses.Is your DNA your destiny, or do you have the power to change your health outcome? In this episode of the Health by Haven Podcast, we dive deep into the world of epigenetics—the science of how your behaviors and environment can change how your genes work.Becca Roses, Founder of Mind Body Genes and Certified Epigenetics Human Performance Coach, shares how she blends genetic data with mindset work to help high-performers unlock a new level of vitality.In this episode, we explore:Epigenetics 101: What the heck it actually is Genetic Predispositions: How to understand your risk for certain diseases without living in fearThe Lifestyle-Gene Connection: How your daily habits and DNA work togetherStress Management by Design: Why your genes dictate how you handle pressure and how to optimize your responseBiohacking Your Health: Using unique genetic insights to level up your physical and mental performanceWhether you're looking to optimize your longevity or simply understand why your body reacts the way it does, this conversation provides the blueprint for a personalized approach to wellness.Connect with Health by Haven:Work with Me: Learn about holistic health coaching & schedule a free sessionFree Trial: 2-Week Free Trial of THE DINNER CLUB Newsletter: Subscribe for Recipes & Health TipsSupport the Show: Pledge your support for less than a cup of coffee!Instagram: @healthbyhavenConnect with Becca:Follow Mind Body Genes on Instagram: @mindbodygenes Use code “MBG” for $200 off your blueprintUse code “GENEQUEEN” for $1,000 the certificationThank you to our Sponsors:Season 4 sponsor, Avodah Massage TherapyEpisode sponsor, Foundation of Stone Pediatric and Perinatal Family ChiropracticSupport the show

Ipinanganak ng mga magulang mula Pampanga, hindi lang basta alam ng Filipino-American chef na si Abi Balingit kung ano ang nagpapasarap sa pagkain, kundi kung papaano gawin itong malikhain.

Without A Recipe 2023 starts NOW, our biggest and best season yet! This week we're making Ramen from scratch. Do you agree with the judges' final choices?  APPEARANCES: Jude Parra @jude_parra Rich Rama @ramarich Rosanna Pansino @rosannapansino Jared Popkin @jaredpopkin Kwesi James @kwesi_james  2nd TRY CREW Rachel Cole Director Jonathan Kirk 1st AD Jonathan Kirk Cam Op Jack McGill Sound Op EXTERNAL CREW Dawn Shim Director of Photography Chris LaPointe Director of Photography Chris LaPointe Camera Operator Gisselle Gonzalez Camera Operator Austin Page Camera Operator Nick Burress 1st AC Kelly Thompson 2nd AC Kevin Wright 2nd AC Anthony Boyd Gaffer Pauli Dandino Key Grip David Beede Sound Mixer Chris Hall Sound Mixer Colbie Crow Boom Operator Lauren Ivy Production Designer Danielle Merendino Art Director Morgan Roberts Set Dresser Pavle Kujundzic Set Dresser Sam Slosburg Set Dresser Niki Ford Culinary Consultant Edgar Castillo Production Assistant Armando Garcia Production Assistant Selina Gallegos Production Assistant EDITED BY Devlin McCluskey 2nd TRY LLC STAFF Rachel Ann Cole - Executive Producer & Chief Creative Officer Nick Rufca - Executive Producer & Chief Operations Officer Devin Wangler - Finance Manager Erica Lynn Schmueck - Director of Production Desiree Hurlbut - Production Coordinator Jack McGill - Production Assistant Siena Brolin - Production Intern Cailyn Hoertz - Social Media Department Coordinator Aiko Igasaki - Short Form Editor & Graphic Design Associate Rainie Toll - Podcast Editor Jonathan Kirk - Podcast Engineer/Editor Devlin McCluskey - Senior Editor YB Chang - Senior Editor Elliot Dickerhoof - Editor Mishelle Martin - Editor Skyler Klingenberg - Editor Will Witwer - Post Production Supervisor Moira Joy Smith - Assistant Editor Watch more on 2ndtry.tv Learn more about your ad choices. Visit megaphone.fm/adchoices

On Hands-On Tech, Mikah guides Bob with some ways to streamline his process of scanning his physical recipe cards into importable files for his recipe manager app. Don't forget to send in your questions for Mikah to answer during the show! hot@twit.tv Host: Mikah Sargent Download or subscribe to Hands-On Tech at https://twit.tv/shows/hands-on-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord. Sponsor: shopify.com/hot

On Hands-On Tech, Mikah guides Bob with some ways to streamline his process of scanning his physical recipe cards into importable files for his recipe manager app. Don't forget to send in your questions for Mikah to answer during the show! hot@twit.tv Host: Mikah Sargent Download or subscribe to Hands-On Tech at https://twit.tv/shows/hands-on-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord. Sponsor: shopify.com/hot

On Hands-On Tech, Mikah guides Bob with some ways to streamline his process of scanning his physical recipe cards into importable files for his recipe manager app. Don't forget to send in your questions for Mikah to answer during the show! hot@twit.tv Host: Mikah Sargent Download or subscribe to Hands-On Tech at https://twit.tv/shows/hands-on-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord. Sponsor: shopify.com/hot

On Hands-On Tech, Mikah guides Bob with some ways to streamline his process of scanning his physical recipe cards into importable files for his recipe manager app. Don't forget to send in your questions for Mikah to answer during the show! hot@twit.tv Host: Mikah Sargent Download or subscribe to Hands-On Tech at https://twit.tv/shows/hands-on-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord. Sponsor: shopify.com/hot

On Hands-On Tech, Mikah guides Bob with some ways to streamline his process of scanning his physical recipe cards into importable files for his recipe manager app. Don't forget to send in your questions for Mikah to answer during the show! hot@twit.tv Host: Mikah Sargent Download or subscribe to Hands-On Tech at https://twit.tv/shows/hands-on-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord. Sponsor: shopify.com/hot

On Hands-On Tech, Mikah guides Bob with some ways to streamline his process of scanning his physical recipe cards into importable files for his recipe manager app. Don't forget to send in your questions for Mikah to answer during the show! hot@twit.tv Host: Mikah Sargent Download or subscribe to Hands-On Tech at https://twit.tv/shows/hands-on-tech Join Club TWiT for Ad-Free Podcasts! Support what you love and get ad-free audio and video feeds, a members-only Discord, and exclusive content. Join today: https://twit.tv/clubtwit Club TWiT members can discuss this episode and leave feedback in the Club TWiT Discord. Sponsor: shopify.com/hot

Chris Jennings and Dr. Mike Brasher peruse a series of fun facts about waterfowl, including questions such as how many invertebrates a wood duck eats, which waterfowl species is the largest, which lives the longest, which is the fastest and why is it not green-winged teal. The duo also discuss observations from past research including multiple paternity, double brooding, long-distance migration, which acorns wood ducks consider the tastiest, and several others.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.orgSPONSORS:Purina Pro Plan: The official performance dog food of Ducks UnlimitedWhether you're a seasoned hunter or just getting started, this episode is packed with valuable insights into the world of waterfowl hunting and conservation.Bird Dog Whiskey and Cocktails:Whether you're winding down with your best friend, or celebrating with your favorite crew, Bird Dog brings award-winning flavor to every moment. Enjoy responsibly.

Last week, we hosted a series of three webinars focused on different aspects of nonalcoholic brewing. In this episode of the podcast, we share an excerpt from the first session—focused on formulation—featuring Notch founder Chris Lohring, Halfway Crooks cofounder Shawn Cooper, and Abstrax Hops technical sales manager Craig Thomas. Through the course of the conversation, the trio discuss malt choices and process for NA beers, hop usage and different formats, dialing in bitterness, building body without sweetness, adjusting chloride content for fullness, and much more. If this piques your interest, the full webinars are available for viewing on our website: Formulation Fermentation Finishing G&D Chillers A quick word for the brewers out there staring down a broken chiller. You know the pain—warm fermenters, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit's worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019, reach out to them at gdhillers.com/podcast to learn how they can support your next six years of growth. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Strata Cryo The multilayered wonders of Indie Hops Strata are now easier than ever for brewers to tap into. Introducing Strata Cryo, in collaboration with Yakima Chief Hops. Whether brewing up a single-hop Strata IPA to wow customers with the depth of flavor this variety delivers or modernizing your flagship IPA to continue setting the highest standards, Strata T99, Strata CGX, Strata HyperBoost, and now Strata Cryo provide the tools for you to create your unique masterpiece. Indie Hops Strata. Life is short. Let's make it flavorful! Midea 50/50 Flex This podcast is sponsored by the Midea 50/50 flex—the industry's first dual compartment three-way convertible freezer. The 50/50 Flex is designed to flex with your life. It can convert to all fridge, all freezer, or half and half with just the touch of a button. Plus, with reversible doors and adjustable storage compartments, you can stay organized no matter your food-storage needs. The 50/50 Flex is also designed to maintain a stable temperature even in non-climate-controlled spaces. So it's perfect for your garage, man cave, or wherever you need a little more space. Maybe use all 20 cubic feet as a beer fridge! Check out Midea.com/us/ for more information on how to take your beer storage to the next level. Old Orchard The beyond-beer space is booming, and Old Orchard is here for it, supplying breweries with fruit ingredients for all your beverage needs: low/no alcohol, hard lemonades, seltzer, cider, and more. Old Orchard has supplied hundreds of industrial customers across 49 states, including nationally and internationally loved brands, so you'll be in good company. More information and free samples are waiting at oldorchard.com/brewer. Brightly Software Brightly Software, a Siemens company, partners with organizations at every stage of their asset lifecycle journey. Brightly is a complete asset-management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources with solutions uniquely designed to support long-term goals. Learn more at brightlysoftware.com. 2026 Brewers Retreat Tickets are on sale now for the annual Craft Beer & Brewing Brewers Retreat August 23–26 in the hop country of Yakima Valley, Washington. There's nothing like this fantasy homebrew-camp experience, as you brew in small groups led by some of the most inspiring brewers in the world—folks such as Vinnie and Natalie of Russian River, Ben from Breakside, Henry and Adriana of Monkish, Kelsey from North Park, Whitney from Grand Fir, Sean from Lawson's Finest, and more. This year we'll be brewing under the bines at Bale Breaker, and it's sure to be an unforgettable experience. Tickets are on sale now and going fast at brewersretreat.com.

Hello!Today's recipe on a Saturday is Salt Cod Dolmades with tomatoey avgolemono (egg lemon) sauce:A Delicious Peloponnesian recipe for the winter times.In the interior of the Peloponnese, where fresh fish was rare dried fish such as cod became staple.Enjoy!Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Episode 784: Neal and Toby discuss the swelling trade deficit despite Trump's aggressive tariffs. Then, the grandson of the Reese's Peanut Butter Cup inventor is publicly criticizing Hershey's for skimping out for cheaper ingredients. Also, Etsy sells its secondhand marketplace to eBay, which is a move investors are cheering for, making it the Stock of the Week. Meanwhile, Amazon finally snaps its 9-day losing streak that resulted in losing $450B in market value, making it the Dog of the Week.  Learn more about FlavCity at https://go.shopflavcity.com/mbds  Subscribe to Morning Brew Daily for more of the news you need to start your day. Share the show with a friend, and leave us a review on your favorite podcast app. Listen to Morning Brew Daily Here:⁠ ⁠⁠https://www.swap.fm/l/mbd-note⁠⁠⁠  Watch Morning Brew Daily Here:⁠ ⁠⁠https://www.youtube.com/@MorningBrewDailyShow⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

The guys stir up a variation on the Boulevardier (which is itself a variation on the Negroni) in search of Prohibition-era thrills!OLD PAL RECIPE: 1oz/30ml RYE WHISKEY1oz/30ml CAMPARI 1oz/30ml DRY VERMOUTHAdd ingredients into a mixing glass filled with ice. Stir and strain into a chilled coupe glass. Garnish with lemon twist.Recipe via Harry's ABC of Mixing CocktailsWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Carla Hall, a true culinary phenomenon, transcends the kitchen to inspire with her profound emotional intelligence and unwavering authenticity. From her legendary status on Top Chef and Food Network to her empathetic role as "the judge of judges," Carla embodies a unique blend of warmth and wisdom. Her journey underscores the power of embracing one's true self, transforming every dish and interaction into an experience of joy, encouragement, and undeniable connection.Takeaways:The Power of Authenticity and Evolution: Carla Hall demonstrates that remaining true to oneself while constantly evolving is key to enduring success and personal fulfillment in a rapidly changing world.Emotional Intelligence in Leadership: Her approach to guiding and nurturing others, whether in the culinary world or in life, highlights the critical role of empathy and understanding in effective leadership.The Hidden Realities of Culinary Arts: Beyond the glamour of television, Carla sheds light on the intense pressure and mental fortitude required in the culinary industry, advocating for greater awareness and support for mental health.Sound Bytes:"You are his inspiration in the kitchen. And I owe you so much because it rounds him out.""People aren't going to allow themselves to be vulnerable if they feel like they're judged.""As long as I lead with joy and being my true authentic self, like you can't go wrong."Connect & Discover Carla:Website: carlahall.comInstagram: @carlaphallFacebook: @chefcarlahallTikTok: @carlaphallX: @carlahallYouTube: @carlahall2201Show: Please Underestimate Me

What if your best bite of the week came from beans… or a conversation at the butcher counter?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make our favorite crispy-topped “pizza beans” that are hearty, cheesy, and ideal for a meatless dinner. You'll also discover how a local butcher inspired our new favorite collagen-rich braised meat sauce.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Smitten Kitchen's pizza beansSausage Ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)Pennsylvania-Dutch scrapple from Food Network***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The influences of Africans and Black Americans on food and agriculture is rooted in ancestral African knowledge and traditions of shared labor, worker co-ops and botanical polycultures.  In this episode, we hear from Karen Washington and Bryant Terry on how Black Food culture is weaving the threads of a rich African agricultural heritage with the liberation of economics from an extractive corporate food oligarchy. The results can be health, conviviality, community wealth, and the power of self-determination. Featuring ⁠Karen Washington⁠, co-owner/farmer of ⁠Rise & Root Farm⁠, has been a legendary activist in the community gardening movement since 1985. Renowned for turning empty Bronx lots into verdant spaces, Karen is: a former President of the NYC Community Garden Coalition; a board member of: the NY Botanical Gardens, Why Hunger, and NYC Farm School; a co-founder of Black Urban Growers (BUGS); and a pioneering force in establishing urban farmers' markets. ⁠Bryant Terry⁠ is the Chef-in-Residence of MOAD, the Museum of the African Diaspora in San Francisco, and an award-winning author of a number of books that reimagine soul food and African cuisine within a vegan context. His latest book is ⁠Black Food: Stories, Art and Recipes from Across the African Diaspora⁠.  Credits Executive Producer: Kenny Ausubel Written by: Kenny Ausubel and Arty Mangan Senior Producer and Station Relations: Stephanie Welch Program Engineer and Music Supervisor: Emily Harris Producer: Teo Grossman Host and Consulting Producer: Neil Harvey Production Assistance: Monica Lopez Additional music: ⁠Ketsa⁠ Resources ⁠The Farmer and the Chef: A Conversation Between Two Black Food Justice Activists⁠ ⁠Karen Washington – 911 Our Food System Is Not Working⁠ ⁠Working Against Racism in the Food System⁠ ⁠Black Food: An Interview with Chef Bryant Terry⁠ ⁠The Food Web Newsletter⁠ This is an episode of the Bioneers: Revolution from the Heart of Nature series. Visit the ⁠radio and podcast homepage⁠ to learn more.

Dave Rubin of "The Rubin Report" talks to Rep. Anna Paulina Luna about her work on foreign affairs and mass migration in Europe; how sanctuary cities are intended to create disastrous situations for ICE agents and protesters; why the SAVE Act must be passed now; lessons from unvetted immigration, rising crime, and protecting women; national sovereignty, border security; U.S. immigration policy, deportations, and sanctuary cities; voter ID laws, government spending, and GOP priorities; reopening the Jeffrey Epstein investigation and accountability at the DOJ; economic issues like gas prices, groceries, and prescription costs; and the stakes of the midterms for voters; and much more.