Podcasts about red rice

Join the Webbs as they take you on a mouthwatering journey through Atlanta's vibrant food scene. In this episode, they share their experiences exploring the city's diverse culinary offerings, from the bustling food halls to hidden gem restaurants. Discover the unique flavors and ambiance of Wrecking Bar Pub, Halidom Eatery, Muchacho, El Mallo, Hotel Clermont rooftop bar, Red Rice, and many more. The Webbs dish on their favorite dishes, must-try cocktails, and insider tips for navigating Atlanta's culinary landscape. Mrs. Webb also shares her exciting road trip adventure with friends to the unclaimed baggage store and Nashville. Hear about their unexpected finds, hilarious mishaps, and unforgettable moments. To wrap things up, the Webbs dive into their latest television and book reviews, offering recommendations for your next binge-watch or literary escape. Tune in for a delicious blend of food, travel, and entertainment on this latest episode of Where Are The Webbs.

On the very first episode of Your Mama's Kitchen, we're joined by former First Lady, Michelle Lavaughn Robinson Obama. Mother, lawyer and author of her latest title The Light We Carry, Michelle talks about her beginnings in a working class family on the South Side of Chicago and the delicious Red Rice her mother made that she says is perfect to take anywhere. Hosted on Acast. See acast.com/privacy for more information.

In this episode, I discuss the medicinal uses of Rhubarb and the history of this herb that was once valued with rubies, diamonds, pearls and silks from the Orient. I also tell you how to cook jambalaya, Mexican restaurant style rice and Savannah Red Rice...all closely related, Creole influenced dishes. And yes, we talk a little about rhubarb and strawberry pie, too!Read about my new books: Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon: https://www.amazon.com/dp/B0C47LHTTHand Confirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon: https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6 andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325

In this week's main episode, our guest, KJ Kearney (@BlackFoodFridays) mentions the Red Rice Day Proclamation he penned that was unanimously ratified by the City of Charleston. We asked him to read a selection of the text…

In this weeks podcast we took on a local brewery from far away Kiuchi Brewery aka  Hitachino nest from Japan. As always we started up with the foolishness and got into tasting the beers. we also got serious and discussed mental health, although we spoke from a mans point of view, metal health affects us all. below are a few hotlines you can reach if you are looking for help.Beers we rated15:50-Red Rice 7.0 ABV30:14 - Japanese Classic Ale 7.0 ABV46:45- White Ale 5.5 ABVIn this episode we discussed the followingLibrary system2 maderas rum (12:05) X rated RumsMarvel Movies and hot take warning (21:00)Bad Math (35:00)Free Tacos (38:40)Big Font (42:00)3 Soft Dudes (51:05)If you are having a. tough time with life and you feel like there's no way out please reach out to family or friends and if you do not have that option please dial 988if you are feeling depressed please call (212)389-6282 or 888- 692-9355if you feel like you are in a crisis text - 741741If you like what you here please tell a friend and join the each 1 reach initiative. 

Welcome to The Snack Show with Jami Fallon! National Frozen Food Day is coming up March 6 and we LOVE convenience. And nothing spells convenience better than a quick pop-it in the microwave or oven frozen snacks moment. Just remember: the longer the shelf life, the shorter your life. And don't forget: The Snack Show is on YOUTUBE! If you are wanting a visual component to add to your audio experience of The Snack Show, please come join us now. It's a good time, we promise. History: Thank you to our friends at the Library of Congress. Clarence Birdseye is credited with inventing in 1924 the quick freezing method, which produces the type of frozen foods that we know today. Frozen Snacks: Frozen pizzas (shout out to Jack's Pizza, California Pizza Kitchen, Publix brand) Amy's Black Bean Enchiladas & Pesto Tortellini Mixed Berries Daily Harvest (add your liquid of choice!) Peas PF Chang's Shrimp Pad Thai Ice chips (shout out to Sonic) Lean Cuisine Smart One's Stouffer's Lasagna Hot Pocket (Pepperoni, Broccoli and Cheese) Tostino's Pizza Rolls Toaster Strudel (more icing please!) Marie Callendar's Chicken Pot Pie Kids Cuisine Frozen Dinner Trader Joe's Frozen Section: Trader Joe's Tarte de Alsace Flatbread Salted Edamame Quinoa Cowboy Veggie Burgers Mandarin Orange Chicken Vegetable Pad Thai Rice Medley (Brown Rice, Red Rice, Black Barley) Farfalle Four Cheese + Spinach Chicken/Vegan Tiki Masala Paneer Tiki Masala with Basmati Rice (Paneer: fresh acid-set cheese common in the Indian subcontinent made from full-fat buffalo milk or cow milk.) Vanilla Ice Cream Bon Bons Cookie Butter Ice Cream Coffee Ice Cream Cookie Ice Cream Sandwich As always, we invite you to follow us over on Instagram @thesnackshowpod and on Tik Tok @thesnackshowpod! We want to hear your favorite snacks! Snacks of the Week: Jami: Trader Joe's Peanut Butter Hot Cocoa Marshmallows Fallon: Toasted Bread & Butter Listener Snack of the Week featuring ... #frozenfood #snacktime #snacking #snackideas #snackfaves #snackdebate #junkfood #food #snacksonsnacks #foodpics #foodstagram #foodlove #mofome #eatmoresnacks #teamjami #teamfallon

Episode 133. It's time to get wild again! Wild about sake rice, that is.  Wild Rice is our series where we look closer at different strains of sake rice and what makes them unique.  This time around, we take things a bit literally and look at a true heritage wild rice strain that is used to make sake.  A "wild rice" episode featuring an actual wild rice? A bit too on the nose perhaps, but we couldn't resist! We are talking about "Akamai" or red rice.  This ancient grain has a distinct dark color and contains tannins that help facilitate a striking rosé-blush color when it is used to make sake. Flavors can be bright, tart, and fruity - anything but boring. Let's dive in and see how wild this rice actually is! #sakerevolutionSupport the show

Despite her work as a cookbook author, Dr. Jessica B. Harris isn't a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she's prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking." Stuff we talk about in this episode: - A list of Dr. Harris' literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back - Dr. Jessica Harris' Red Rice recipe - Dr. Harris' New Orleans Restaurant recommendations:  - Upperline Restaurant Website - Bayona Restaurant Website  - Justine Restaurant Website  - Bywater American Bistro Website  - N7 Restaurant Website  - Dr. Jessica B. Harris' Guide to Black Culinary History  *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices

Back now after a brief hiatus, the crew sit down and talk about their experience at the latest Incredible Con and all the new latest anime? Do you like Red Rice? Pen doesn't.

On this episode, we speak to Vanessa Williams. Vanessa is the cofounder of Red Rice and Beans Diaspora Bookstore as well as the program manager for Teaching for Change in the DC area. We speak about the relationship between history and the present, how Black women in the south lead the way for liberation, and … Continue reading Time to Seek Justice and Joy →

Despite her work as a cookbook author, Dr. Jessica B. Harris isn't a fan of following recipes. Nonetheless, her books have made her an authority on the history of Black foodways, as well as their immense and under-appreciated impact on American cuisine and culture. Earlier this year, her 2011 book High on the Hog was the inspiration of a Netflix docu-series of the same name, in which she's prominently featured. This week on Food People, Bon Appétit editor-in-chief Dawn Davis sat down with the acclaimed writer and historian to discuss her earliest memories in the kitchen with her dietician mother, cooking for friends like James Baldwin and George Garin, and the best advice they have for people curious about cooking—spoiler alert: The advice is “start cooking." Stuff we talk about in this episode: - A list of Dr. Harris' literary works including Iron Pots and Wooden Spoons, Sky Juice and Flying Fish, and My Soul Looks Back - Dr. Jessica Harris' Red Rice recipe - Dr. Harris' New Orleans Restaurant recommendations:  - Upperline Restaurant Website - Bayona Restaurant Website  - Justine Restaurant Website  - Bywater American Bistro Website  - N7 Restaurant Website  - Dr. Jessica B. Harris' Guide to Black Culinary History  *(When you buy something through our links, we earn an affiliate commission.) Listen and subscribe at http://listen.bonappetit.com/foodpeople-trailer or wherever you get your podcasts: http://listen.bonappetit.com/foodpeople Apple Podcasts: http://listen.bonappetit.com/ba-apple Spotify: https://link.chtbl.com/ba-spotify Stitcher: http://listen.bonappetit.com/ba-stitcher Learn more about your ad choices. Visit podcastchoices.com/adchoices

Charleston native, Public servant, teacher, Founder of Red Rice day, food historian, sneaker head, founder of Black food Fridays (aka your fave Black foodie on Tik Tok)host of Fix Your Plate podcast, future television host and visionary Blackspert: KJ Kearney joined Colah for a deep dive on Black culture through the lens of Black food and Gullah Geechee culture. Find out how Black in the Garden influenced his viral Black Food Fridays movement and how you can support!Become a patron to hear the full uncut interview and sign up for our mailing list to learn more about the literary gems KJ dropped on this amazing episode Keep up with and support KJ :@Blackfoodfridays on Instagram and TikTokPatreon.com/blackfoodfridaysTune in to Fix Your Plate podcast on the same podcatcher you're on NOWThis episode is Sponsored by Motherland Essentials, a Black woman owned business handcrafting beautiful plant based soaps + bath & body products essential for ALL skin types. Support the podcast AND save 15% by using code BLACKINTHEGARDEN at checkout: motherlandessentials.comLike what you heard? Here's what to do to Help sustain this show:

Charleston native, Public servant, teacher, Founder of Red Rice day, food historian, sneaker head, founder of Black food Fridays (aka your fave Black foodie on Tik Tok)host of Fix Your Plate podcast, future television host and visionary Blackspert: KJ Kearney joined Colah for a deep dive on Black culture through the lens of Black food and Gullah Geechee culture. Find out how Black in the Garden influenced his viral Black Food Fridays movement and how you can support!Become a patron to hear the full uncut interview and sign up for our mailing list to learn more about the literary gems KJ dropped on this amazing episode Keep up with and support KJ :@Blackfoodfridays on Instagram and TikTokPatreon.com/blackfoodfridaysTune in to Fix Your Plate podcast on the same podcatcher you're on NOWThis episode is Sponsored by Motherland Essentials, a Black woman owned business handcrafting beautiful plant based soaps + bath & body products essential for ALL skin types. Support the podcast AND save 15% by using code BLACKINTHEGARDEN at checkout: motherlandessentials.comLike what you heard? Here's what to do to Help sustain this show:

In this week's episode GeauxEATS! explores the history behind Red Rice & the agriculture traditions rooted in West Africa.Allons Manger! Let's Eat!Visit Us: https://www.sidekicksunite.com/More Info & Sources:https://asalh.org/about-us/origins-of-black-history-month/https://www.pnas.org/content/99/25/16360https://www.scencyclopedia.org/sce/entries/rice/https://qz.com/africa/1689421/the-history-of-jollof-rice-in-west-africa-and-the-banter/#:~:text=The%20most%20adopted%20theory%20for,%2C%20The%20Gambia%2C%20and%20Mauritania.https://www.eater.com/21274028/jollof-wars-social-media-rivalry-ghana-nigeria-styles-history-west-africahttps://www.africanamericancharleston.com/themes/gullah/

Hello, hello. Today I was craving food with a touch of spice, but not enough to blow fire. So, after looking in the cupboards, I decided to make some red rice and beans.  It's filling but also very healthy. Red rice and beans also has a soup feel, so it's a perfect alternative for the winter months when you need a change. This recipe of red rice and beans is something I whipped up on the fly, but it turned out so well I thought I would share it. Let's start. Ingredients: 5 cups of water2 1/2 cups of rice1 can of dark red kidney beans, 15.5 ounces.1 can of black beans, 15.5 ounces.5 garlic cloves, minced2 Tbls olive oil2 Tbls avocado oil1 tsp. chili powder1/2 tsp. Himalayan sea salt1 tsp. onion powderA single bay leaf1/4 tsp. celery seed1 can of diced tomatoes, 14.5 ounce1/4 tsp. of mustard powderSalt and pepper to taste Directions: Bring your 5 cups of water to a boil, and then add your rice.Once you add your rice, turn the burner to simmer or low and place a lid on the pot. Occasionally stir for about 20 minutes until the rice is soft.While the rice is cooking, drain and add your beans to a medium-sized pot with your burner turned to medium-low. Next, add the remaining ingredients and continue to stir. The mustard powder is not shown You want the beans to cook so they become a little thick. Once they have thickened and the flavors have combined, the beans are ready to serve.Taking a bowl or plate, scoop some cooked rice, and then top it off with the beans. Add salt and pepper to taste. For added flavor or extra protein, cook andouille sausage and add it to the bean mixture before topping your rice.You now have a bowl of mild red rice and beans. Leftovers taste even better as the flavors mold into each other. You can also use the bean mixture as a chip dip. This recipe is easy enough that my kids and yours, too, can make it when we can not make it home in time to start dinner.  As an easy way to prep, be sure you have all of your ingredients on hand to make several batches.  That's it, enjoy and stay healthy and free. Heather EarlesHeather is married to a retired Special Forces Officer, and they live on a sustainable farm with their four children. She is an established author of inspiration, fiction, and children’s books; a journalist, a stay-at-home mother, and an advocate for healthy living. She publishes a weekly blog and podcast (Herb ‘N Wisdom™) and writes for two newspapers to aid and inspire others. “I want to make people feel good about life.” Learn more about the author

On today's episode Matt and Danny are joined by Richard. We discuss our holidays plans and just catch up since we have not recorded in a while! As always if you'd like to be a part of the podcast or send us topics to discuss email us at justthebiscuits@gmail.com enjoy!

Sigappu Arisi Innippu Kozhukattai / Red Rice Sweet Kozhukattai is a easy, healthy, delicious breakfast dish. https://youtu.be/2skiN28_vFc #Redrise #Sweet #Tamilrecipes --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

「明日香のキッチン・トーク」Episode38は、奈良県明日香村にふるさと納税した返礼品が到着したお話です。赤米、黒米、緑米のうち、赤米を使ってスープカレーを作ってみました。私と同じ名前ということで訪れた明日香村に、何か貢献したい！そう思って生まれて初めて、ふるさと納税したことは、このポッドキャストでもご紹介しましたね。その返礼品「ミニ古代米のセット」が届いたんです！今回は三種類の古代米の中から、お米のルーツといわれる赤米を炊いてみました。さて、炊きあがった赤米の様子は？食感は？お味は？私がいつも札幌からお取り寄せしている大のお気に入りスープカレーと赤米を組み合わせてみたところ、相性抜群！まるでカフェごはんのようになりましたよ♪

Let's see how to make Healthy Red / Brown Rice Black gram Porridge ( Ramadan nombu kanji style ) and a tip to reduce body heat. https://youtu.be/oV9oJQiaAcU --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

Lets see how to make all 7 Porridges & Tips to Reduce Body Heat. https://youtu.be/mVbOnypCZZc நோன்புக் கஞ்சி ( Ramadan Nombu Kanji ) https://youtu.be/kgPoX6H6m4s மசாலா பால் கஞ்சி ( Masala Milk Porridge ) https://youtu.be/zFHxYYOTdTw டூ இன் ஒன் கஞ்சி - எடையை குறைக்க (அ) கூட்ட ( Two in One Porridge - lose or gain weight ) https://youtu.be/Igf4TwiQF-M சத்தான சிவப்பரிசி கருப்புளுந்து கஞ்சி ( Healthy Brown or Red Rice and Black gram Porridge ) https://youtu.be/oV9oJQiaAcU சிறுதானிய கலவை கஞ்சி ( Mixed Millet Porridge ) https://youtu.be/1kwQwqc-sVQ அங்காய கஞ்சி ( Angaya Kanji ) https://youtu.be/RSjIwxwzoR8 தனியா ஊறல் கஞ்சி ( Coriander Seed Porridge) https://youtu.be/2gTpibVTdGU --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

Red Rice faithful rejoice! This week we watch and discuss five more English-translated episodes of Another Terrace, the supplemental clips that got cut from episodes of Terrace House: Opening New Doors. Find out which girl Yui decided to take a bath with, how bad Masao’s luck actually is, the mysteries behind metabolic syndrome, and the good advice from Enon that got ignored.   BIG UPS TO CostcoSubs for translating the videos linked below! 【42nd WEEK】Yui: "My heart starts pounding when he looks at me..." Bath time with Risako https://amara.org/en/videos/mSOmFwQf24Iv/info/42nd-week-you-yi-jian-tsumerarerutodokidokishichiyau-li-sha-zi-tonobasutaimu/ 【43rd WEEK】“We might fall in love with each other…” In the middle of the night, Yui and Masao in the TV room https://amara.org/en/videos/zfPf05JkIMXM/info/43rd-week-you-yi-si-tachilian-ai-hazimatsuchiyaukamo-li-sheng-tozhen-ye-zhong-nopureirumu/ 【43rd WEEK】Kaito: "I don't feel like you're considering Maya..." Risako in tears… https://amara.org/en/videos/NmkcdfLGHur9/info/43rd-week-hai-dou-mayanokotokao-eteagetenaindana-li-sha-zi-galei/ 【44th WEEK】"I wonder what I'm doing wrong..." The current state of Yui's job hunt https://amara.org/en/videos/r02P8QBScbRV/info/44th-week-he-gadamenandarou-you-yi-jiu-zhi-huo-dong-noxian-zai-di/ 【44th WEEK】"I can't watch a kiss scene with you..." Enon Kawatani commenting on Masao's love troubles https://amara.org/en/videos/v28CTPyCKmZz/info/44th-week-ke-chang-nokisushinhajian-renai-chuan-gu-hui-yin-li-sheng-nolian-noonao-mini/   Original music by Native (aka Jack McGinnis).

Açık Dergi'de bu haftasonu gerçeklecek Demonation Festival'i Bant Mag.'den J. Hakan Dedeoğlu ile konuşuyoruz. İstanbul güncel müzik sahnesinden müzisyen ve grupları dokuz yıldır sahneye taşıyan festival Cuma akşamı Kadıköy Sineması'nda  başlayıp ertesi gün Lalalar, Red Rice ve Gözyaşı Çetesi performanslarıyla Babylon'da devam edecek.

First, Chris tells Will about a dinner he went to in downtown Nashville and put on by Southern Foodways Alliance, called "Brown in the South" at Chauhan Ale & Masala House. This leads into a discussion of a New York Times article discussing the difference between "soul food" and "southern food." After that, they talk about their top 5 southern albums of the last 10 years. Finally, they talk about the new Ole Miss mascot, the "land shark."  Thanks to our sponsors, who make this all possible: Mountain Valley Spring Water - Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. http://mountainvalleyspring.com and on Instagram @MountainValleyWater. Tree House Macarons - Augusta, GA. A French sandwich cookie! Two meringue-based shells with a filling, usually a butter cream, ganache, or a fruit preserve. Southern-inspired flavors like Pecan Pie, Red Velvet Cake, Lemon Blueberry, PB&J, Blackberry Mojito, Blueberry Cobbler. http://treehousemacarons.com and on Instagram @TreeHouseMacarons Use code POTLUCK to save 25%. Two Brooks Farm - MS delta rice. Traditional white and brown rice. Missimati (mississippi Basmati), Jasmine (mississippi jasmine), Black rice (super healthy), and Red Rice (also super healthy). No fungicides or insecticides, ever. Great people growing delicious rice. http://twobrooksfarm.com or @TwoBrooksRice on Instagram. Dallas & Jane - Chef Alex Belew’s new restaurant in Murfreesboro, just a few minutes outside of Nashville. Chef Alex uses fresh, local ingredients to create delicious dishes that honor the seasons and pay tribute to his grandparents. Delicious. Go there. Dallasandjane.net or open table. On Instagram at @dallasandjane

First, Will and Chris discuss a story which has set the "Southern internet" on fire this week: Sean Brock's announcement that he is stepping away from Neighborhood Dining Group. They dissect the cryptic announcement and speculate what it could mean for the future. Then, they skim the surface of what is a quite deep issue of Time magazine focusing on the South. Finally, they talk about a new book will is reading: The Lost Country by William Gay. Gay was a Tennessee writer who passed away in 2012. This new Southern gothic novel, which was released in posthumously July 2018, is set in 1950s Tennessee.  Thanks to our sponsors for making this podcast happen: Mountain Valley Spring Water - Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. http://mountainvalleyspring.com and on Instagram @MountainValleyWater. Southern Socks - Based in Lexington, KY, they make Southern-inspired socks. State themed socks, bourbon socks, horse-racing socks, Y’ALL socks. USA-made, super high quality. http://southernsocks.com and on Instagram @SouthernSocks Use code POTLUCK to save 15%. Tree House Macarons - Augusta, GA. A French sandwich cookie! Two meringue-based shells with a filling, usually a butter cream, ganache, or a fruit preserve. Southern-inspired flavors like Pecan Pie, Red Velvet Cake, Lemon Blueberry, PB&J, Blackberry Mojito, Blueberry Cobbler. http://treehousemacarons.com and on Instagram @TreeHouseMacarons Use code POTLUCK to save 25%. Duke’s Mayonnaise - Richmond, VA-based, family-run. Good people making the best mayonnaise. http://dukesmayo.com or @dukes_mayonnaise on Instagram. Two Brooks Farm - MS delta rice. Traditional white and brown rice. Missimati (mississippi Basmati), Jasmine (mississippi jasmine), Black rice (super healthy), and Red Rice (also super healthy). No fungicides or insecticides, ever. Great people growing delicious rice. http://twobrooksfarm.com or @TwoBrooksRice on Instagram.

First, Chris starts off the show by bringing Will a few gifts. One of those gifts launches into a conversation about regional Southern sodas. Finally, the guys talk about the minor league baseball team moving to Madison, AL and the outrageous names on the short list for the team. They quickly transition to a chat about the fun names of other minor league teams.  We are grateful to the folks who make this podcast possible:  Mountain Valley Spring Water - Delicious spring water straight from the source in the Ouachita Mountains in Arkansas. Beautiful green bottles. Still, sparkling, blackberry pomegranate or lime. http://mountainvalleyspring.com and on Instagram @MountainValleyWater. Southern Socks - Based in Lexington, KY, they make Southern-inspired socks. State themed socks, bourbon socks, horse-racing socks, Y’ALL socks. USA-made, super high quality. http://southernsocks.com and on Instagram @SouthernSocks Use code POTLUCK to save 15%. Tree House Macarons - Augusta, GA. A French sandwich cookie! Two meringue-based shells with a filling, usually a butter cream, ganache, or a fruit preserve. Southern-inspired flavors like Pecan Pie, Red Velvet Cake, Lemon Blueberry, PB&J, Blackberry Mojito, Blueberry Cobbler. http://treehousemacarons.com and on Instagram @TreeHouseMacarons Use code POTLUCK to save 25%. Duke’s Mayonnaise - Richmond, VA-based, family-run. Good people making the best mayonnaise. http://dukesmayo.com or @dukes_mayonnaise on Instagram. Two Brooks Farm - MS delta rice. Traditional white and brown rice. Missimati (mississippi Basmati), Jasmine (mississippi jasmine), Black rice (super healthy), and Red Rice (also super healthy). No fungicides or insecticides, ever. Great people growing delicious rice. http://twobrooksfarm.com or @TwoBrooksRice on Instagram.

[Convo starts 4:41] The world's most polite city is without a doubt Charleston, South Carolina where Gullah/Geechee culture resides!This week, we chat with one of Charleston's most prominent millennials KJ Kearney, nominated as one of Charleston's 2018 Top Newspaper Columnists and a determined leader positively pushing the Gullah/Geechee culture forward. His community platform Charleston Sticks Together (aka We Geechee) has allowed natives to embrace and celebrate the special culture that lies in the Lowcountry. Has Charleston really changed or has it remained the same? Consider this your #BlackHistoryMonth lesson on gentrification, the transition of power across generations, Post Traumatic Slave Disorder and how Charleston is healing post the Emanuel AME church shooting. We dive into the deep rice culture and the efforts CharlestonSticksTogether has in the works to bring about special recognition for the staple dish, Red Rice!  Support Charleston Sticks Together by purchasing the popular Geechee phrase "Boi, Yee" Tee by visiting their website www.charlestonstickstogether.com. Follow on all social to stay posted on KJ's writings, their upcoming events, and the shenanigans of Geechee Jesus!  Instagram: @WeGeechee; @kjdotpdf, @GeecheeJesus FaceBook: Charleston Sticks Together  Twitter: @wegeechee Intro Music: "Geechie Low country" by American Foreign (Produced by ApolloTone) Listen to his full album "7even 7ummers" on Apple Music, Tidal, Google Play, Spotify and more by searching AMERICAN FOREIGN.

Hey there Weight Loss Nation, Today, we take a good look at - The Forbidden Food – Black Rice Black Rice is also called “Forbidden Rice” or “Emperor’s Rice.” In Ancient times, Black Rice was “reserved” for the Emperors of China and used as a “Tribute” food. As a matter of fact…….Anyone caught stealing even a “handful” of the sacred Black Rice, would be put to death! “Black Rice” was rare in Ancient China and it’s origin was unclear until recently. In a study published by “The Plant Cell,” in September of 2015, Researchers from two institutions in Japan collaborated to examine the genetic basis for the black color in rice grains. They discovered that the trait was due to a rearrangement in a plant gene, which activates the production of “Anthocyanins.” I hope you recall that I spoke about “Anthocyanins” on last week’s episode on “Raspberries,” on Concoction Friday. “Anthocyanins” are what give fruit it’s color. Red Raspberries, Black Berries, Red Rice and…..Black Rice!   The researchers concluded that this rearrangement of the gene must have originally happened in the tropical “japonica” subspecies of rice, (meaning it happened in or around Japan) and that the black rice trait was then transferred into other varieties (including those found today) by crossbreeding.   Dr. Zhimin Xu, Associate Professor at the Dept. of Food Science at Louisiana State Univ. Agricultural Center…. Who reported on the research presented at the 240th National Meeting of the (AMS) American Chemical Society said…..  “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants.”   Wow! That’s a powerful grain!!! Black Rice is the variety of rice with the most powerful disease fighting “anti-oxixants,” as well as a great source of FIBER.  Black Rice contains “anti-inflammatory” properties which has the ability to…… “Search, Fight & Destroy” “Free Radical Cells” that cause Cancer……making it part of our “Pac Man” family!   That’s right Nation…….Black Rice is part of our “Pac Man” family. Searching for “Free Radical Cells” “bacteria” and “Viruses” that are invading the cells in YOUR Body!   The outermost layer of black rice…. Called “the hull,” is where most of the nutrients are found.   White rice is “milled,” where the “hull” “bran” and “germ”  is removed to expose just the rice.   After that…..the white rice goes through a process where it is “polished”…… to make the rice look bright, white and shiny.   Removing the hull of the rice and then “polishing” it removes much of the nutrients and flavor of the rice.   How does it compare to “black rice”?   I’ll tell you………   A 6oz serving of “White Rice” contains:   220 calories, 6.8 gms protein, 1.2 gms of iron and 0.6 grams of fiber.   “Black Rice” contains: 200 calories, 8.5 gms of protein, 3.5 gms of  iron, 4.9 gms of fiber, and the highest amount of antioxidants of any rice variety.   Study after study has found that eating whole grain varieties with high fiber content, protect against obesity, heart disease diabetes and digestive issues.   Fiber binds waste and toxins within your colon, which helps to regulate bowel function – reducing or eliminating constipation and diarrhea.   How do you Prepare Black Rice?   Very similar to how you cook other whole grains.   Calculate ratios: 1 cup rice should cook in 1 1/2 cups water; scale up or down as needed.   Don’t rinse: The outer layer has antioxidants, which may help lower cholesterol, help your immune system and help with brain functions. Go heavy: A thick-bottomed pot prevents scorching. Simmer slowly: After coming to a boil, the rice should simmer, covered, until it absorbs the water (anywhere from 25-35 minutes).   Steam to finish: Keep the rice covered, off heat, for 10 minutes after cooking. Today's Recipe I have chosen for you is:   Black Rice with Broccoli & Almonds Makes 4 Servings  about 300 calories each serving. Ingredients: 1 cup black rice 1 pound broccoli, cut into small florets 3 cloves garlic, unpeeled 4 tablespoons olive oil 1 teaspoon coarse salt Freshly ground pepper 1 teaspoon Dijon mustard (or Brown Mustard) 2 tablespoons red-wine vinegar 1/3 cup sliced almonds, toasted 1 cup lightly packed fresh flat-leaf parsley leaves 2 scallions, thinly sliced Directions 1. In a heavy-bottomed medium pot, bring rice and 1 1/2 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 25 - 35 minutes, depending on your stove top. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly. 2. Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper. Roast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; transfer broccoli to bowl with rice. 3. Remove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Drizzle over salad. Add almonds, parsley, and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper. Serve and Enjoy!

100 years ago, rice farmers near Songhkla, Thailand would send their freshly-cut rice to the Red Rice Mill to be processed for sale. Rangsi Ratanaprakarn’s father ran the mill and raised his family across the street. The following is an excerpt from his short autobiographical book, Growing Up at the Red Rice Mill, featuring stories from his childhood. The artwork is by the amazing Malaysian artist, Kiah Kiean Chng at KaKi Creation in Penang. You can DOWNLOAD Mr. Rangsi's e-book for free. "My father loved this place so much. I want to keep it to now hand it over to my children. Because of the Red Rice Mill, my father and our family had a good life. I could go canoeing on the lake. Learn to drive a car. I went go to college. All the stories I told you. Later I started my own company and have travelled all around the world. This was all made possible because my father and mother worked hard - and because of the Red Rice Mill. I learned from my father the importance of a good education, working hard, and of helping other people.""I remember walking into the rice mill. They burned rice husks to heat the water boiler. The smoke went up the stack but because of the turbulence in the air, you could smell the smoke throughout the rice mill. It didn’t smell bad - not like burning plastic today - but it wasn’t very pleasant either.The Red Rice Mill is four stories tall. You can see lots of very small, square windows on the outside. They were built for ventilation. Back when the mill was in operation, there were people who worked on each floor. Their job was to make sure the belts and pulleys connected to the steam engine worked correctly. But it got hot inside, so they could open these windows and the air would come in and cool them down. There wasn’t any electricity so the windows also provided light.In the morning, my father would leave the house and walk across the street to the mill. He’d go through two small doors, now to the right of the Songkhla Heritage Society’s glass office.Right from the beginning there was a mistake in the design of the rice mill. The smoke stack you see today looks so nice, but it was never used. When my father’s uncle designed the rice mill, he ordered a steam engine from England. Before it arrived, he decided to go ahead and build the smoke stack they would need to attach to the boiler. That way, when the engine and boiler arrived, they could get started right away. They imported high quality bricks from India for this first smoke stack. It was a good idea, but for some reason, the Chinese carpenter didn’t read the plans correctly. The first smoke stack was built in the wrong place. They put the boiler and engine on the other side of the rice mill. That meant that they then had to build another stack so they could get a draft to the boiler. This second stack was the one they used for so many years, but it was made from cheaper, local bricks. It wasn’t as strong as the first stack made from bricks imported from India. So after the steam engine was no longer needed, they decided to dismantle the second stack. They thought the cheap bricks would be too dangerous to leave up, so it was dismantled. The smoke stack you see today was the one made from Indian bricks, the first stack, which was never used.The breeze would come about 6 or 8 months a year. so it helped to blow and send the draft through the boiler and through to the stack. The boiler and engine were set up on the other side of the rice mill. In the corner, there was a boiler. With a fire, they boiled water which powered the steam engine. The steam engine turned one big wheel. From this one wheel there were many pulleys running throughout the rice mill. This was how they ground the rice. Today you can still see many places where the pulleys and belts ran. The roof in the main hall was much lower than now. Then in 2491, this area (the old roof) was demolished and rebuilt in concrete.

This week we talk city wifi,Shawn's Vacation, Vaping and a ton more! PLEASE LEAVE US A REVIEW!

Today I talk about David Lee Roth and his ex-assistant, Etsuko-san that sent me a voice message. The Beer Of The Moment is a special beer that I discovered while The post Bonus – Beer Of The Moment Hitachino Nest Red Rice Ale, on the Dog Days Of Podcasting Day 28 appeared first on Metal Moment.

Today I talk about David Lee Roth and his ex-assistant, Etsuko-san that sent me a voice message. The Beer Of The Moment is a special beer that I discovered while The post Bonus – Beer Of The Moment Hitachino Nest Red Rice Ale, on the Dog Days Of Podcasting Day 28 appeared first on Metal Moment.

January is almost over, but we decided to look back at 2014 one more time, at our favourite beers of year. We’re drinking Hitachino Nest Red Rice Ale from Kiuchi Brewery in Japan, Sapporo this is not. Show Notes 00:00 – Introduction 00:50 – Hitachino Nest Red Rice Ale 04:55 – Kiuchi Brewery 10:40 – Back […] The post Episode 82: Favourite Beer of 2014 and Hitachino Nest Red Rice Ale appeared first on Pub Chat.

This week, the guys bring a review of one of Shawn's favorite breweries from the Land of the Rising Sun. Hitachino Nest is a brewery within a brewery; its parent company Kiuchi, has been brewing saké for nearly 200 years. These intriguing ales have been making their way into upscale Asian fusion restaurants, craft beer stores, and […]

"CBR 40: Oceanic Show","This week we taste beers from the other side of the international date line, it's a hodgepodge of styles from breweries that most of you have never heard of. Tune and and listen to our comments on the Red Rice Beer it was unlike anything we have had. Links: 70,000 Empty Beer Cans found in a Townhouse Sam Adams Homebrew Contest Goose Island, Bud Deal near? Beers Reviewed: Little Creatures Pale Ale Hitachino Nest Red Rice James Squire Porter Angry Boy Brown Ale Ranking: Jeff - 1. Little Creatures, 2. Angry Boy, 3. Porter, 4. Red Rice, 5. Blond Ale Greg - 1. Porter, 2. Little Creatures, 3. Red Rice, 4. Angry Boy, 5. Blonde Ale "

"CBR 40: Oceanic Show","This week we taste beers from the other side of the international date line, it's a hodgepodge of styles from breweries that most of you have never heard of. Tune and and listen to our comments on the Red Rice Beer it was unlike anything we have had. Links: 70,000 Empty Beer Cans found in a Townhouse Sam Adams Homebrew Contest Goose Island, Bud Deal near? Beers Reviewed: Little Creatures Pale Ale Hitachino Nest Red Rice James Squire Porter Angry Boy Brown Ale Ranking: Jeff - 1. Little Creatures, 2. Angry Boy, 3. Porter, 4. Red Rice, 5. Blond Ale Greg - 1. Porter, 2. Little Creatures, 3. Red Rice, 4. Angry Boy, 5. Blonde Ale "