Podcasts about romanesco

In an unexpected move - well, unexpected for Joe, at least – we revisit an episode from 2017. Eight years ago we had a stab at writing our own creeds and now, having completely forgotten even doing it, we go back to see what we wrote and whether we still agree with it. Also we have important clarifications about cauliflowers, and we worry whether both the podcast and our lives are now travelling in reverse. Support the podcast Contact the podcast through your email machine Mid-faith Crisis Facebook Page Nick's Blog Mentioned in this episode: Romanesco broccoli Self-similarity An idiot's guide to the Council of Nicea's big posh creed of compromise | Premier Christianity Mid-faith Crisis Episode 22: The schism starts here Epistula Apostolorum

Från moln till Mozart, från kustlinjer till livets slut, återfinns fraktaler. Helena Granström funderar över verklighetens och konstens struktur. Lyssna på alla avsnitt i Sveriges Radio Play. ESSÄ: Detta är en text där skribenten reflekterar över ett ämne eller ett verk. Åsikter som uttrycks är skribentens egna.När en matematiker försöker sig på att skämta kan det låta såhär:Vad står bokstaven B för i Benoit B Mandelbrot? Rätt svar: Benoit B Mandelbrot. Huruvida denna vits någonsin åstadkommer några skrattsalvor ska jag låta vara osagt, men den som förstår poängen har i alla fall också förstått vad som kännetecknar fraktalerna, de matematiska objekt som utforskades ingående av just denne Mandelbrot: att de innehåller delen som är helheten som innehåller delen som är helheten, och så vidare.Därav skämtets poäng: Namnet Benoit B Mandelbrot inneslutet i namnet Benoit B Mandelbrot inneslutet i namnet Benoit B Mandelbrot i all oändlighet.Man kan tänka på ett blomkålshuvud, eller ännu hellre på en romanesco: Bryt loss en bukett, och du kommer i denna bukett att få se det stora huvudet i mindre format. Bryt loss en mindre bukett av denna bukett, och så ännu en mindre från denna: Samma sak upprepar sig, med allt mindre kålhuvuden som fortsätter att spira från allt mindre kålhuvuden. En ovanligt hänförande fraktal kallad Mandelbrotmängden upptäcktes av Mandelbrot själv, och karakteriseras av att en förhållandevis enkel formel ger upphov till en närmast outtömlig komplexitet: ett outgrundligt överflödande universum alstrat av en simpel instruktion. Inför denna rikedom är det svårt att hålla fast vid tanken på att matematiken bara skulle vara något som människan har hittat på: ”Mandelbrotmängden är”, som matematikern Roger Penrose påpekat, ”inte något som det mänskliga sinnet har uppfunnit; den upptäcktes.” Precis på samma sätt som Mount Everest, finns den bara där.Men fraktalerna existerar alltså inte enbart i den rena matematikens sfär, utan i högsta grad i verkligheten: Vi kan finna dem i kustlinjer och floddeltan, ormbunkar och åskviggar, blodkärl och neuroner, galaxkluster och bergskedjor och moln. I var och en av dessa strukturer ser man helheten upprepa sig i de mindre delarna: Den som betraktar en del av en bergig kust kan inte utifrån dess form avgöra om det är en liten sträcka som de ser på nära håll, eller en längre på stort avstånd; och varje liten del av ett moln skulle, betraktad för sig själv, lika gärna kunna vara det stora molnet självt. Till och med vår arvsmassa är arrangerad enligt denna struktur, inpassad i den trånga cellkärnan genom identiska vikningar som sker i mindre och mindre skala. Naturen är, med andra ord, i högsta grad fraktal – och år 2016 kom ett antal polska kärnfysiker lite oväntat också fram till slutsatsen att detsamma gäller litteraturen.Det är en häpnadsväckande upptäckt, även om den kanske är lite mindre fruktbar än vad en författare skulle önska – för hur gärna jag än vill skulle jag inte kunna låta varje stycke i denna essä utgöra en miniatyr av helheten – och varje mening en miniatyr av varje stycke – och varje ord en miniatyr av varje mening. Även om det hade varit outsägligt elegant. Den amerikanska författaren Paul Auster har visserligen gjort gällande att den första meningen i hans roman Mr Vertigo innehåller essensen av hela verket – men den fraktala strukturen i kända verk av författare som Virginia Woolf och Robert Bolano låter sig avtäckas först genom ingående statistisk analys. De litteraturintresserade polska fysikerna genomförde till exempel en kartläggning av fördelningen av meningarnas längd i de romaner de studerade: Vad som framträdde var en form av idealt fraktalmönster, särskilt skönjbart i den typ av litteratur som brukar betecknas som medvetandeström. Mest fraktal av alla – till och med multifraktal, det vill säga innehållande fraktaler av fraktaler – lär James Joyces svårgenomträngliga Finnegan's Wake vara. När det gäller lyrik har en ambitiös forskare med en besläktad metod lyckats med konststycket att finna Cantormängden, en annan känd fraktal, i form av förekomsten av ordet know i en dikt av den amerikanske poeten Wallace Stevens. Och även i musiken är det möjligt att finna fraktala strukturer – föga förvånande till exempel hos en kompositör som Johann Sebastian Bach, i vars tredje cellosvit en musicerande matematiker lyckats identifiera ett påfallande exakt exempel på samma Cantormängd.Bevisar det att konstnärerna, tidigare än matematikerna, har förmått att uppfatta tillvarons inre struktur? Att dessa skapande människor på ett omedvetet vis har anat formen hos de kärl som fyller människokroppens lungvävnad, hos de kärl i vilka dess blod flödar och hos det nätverk av nervceller som överhuvudtaget gör aningar – omedvetna eller inte – möjliga. Kanske är det denna djupt liggande intuition som Mandelbrot själv också anspelar på när han konstaterar att barn inte undrar ”över temperaturen hos en gas eller kollisioner mellan atomer, utan över formerna hos träd, moln och blixtar.” Undrar de, för att de i dessa former identifierar något märkvärdigt bekant, något som lånar sin form också åt deras eget inre?Men å andra sidan skulle författarnas benägenhet att skriva fram fraktaler kunna ges en mer prosaisk förklaring än så, för också det mänskliga livets yttre ramar låter oss ju stifta bekantskap med det fraktala: Dygnet kan förstås som en miniatyr av året som i sin tur kan framstå som en miniatyr av det mänskliga livsförloppet. Men inte bara det: Möjligen, skriver matematikern Michael Frame i den märkliga lilla skriften The Geometry of Grief, kan även sorgen sägas uppvisa en självlikhet på olika skalor, eftersom varje sorg i sin tur består av många små delsorger, varje förlust av en mängd olika möjligheter eller tillfällen eller erfarenheter som för alltid gått förlorade. Inuti sorgen över en älskad människas bortgång, oövervinnerlig i sin väldighet, finns sorgen över att aldrig mer få hålla hennes hand, över att aldrig mer få höra hennes röst, över att aldrig mer få vända sig till henne med sina tankar. Och det faktum att de många små sorgerna liknar den stora sorgen i art om än inte i storlek gör det möjligt, fortsätter Frame sitt resonemang, att öva sig: Att lära sig ett sätt att tackla den väldiga, till synes ohanterliga sorgen, genom att prövande och försiktigt ta sig an de mindre sorgerna, en i sänder. Och betraktat med den fraktala geometrins blick framstår på sätt och vis hela livet så, som en repetition i liten skala för de stora skeenden som hela tiden – och samtidigt, bara långsammare – utspelar sig: varje glädje en liten replik av den större glädjen, varje misslyckande och varje närmande och varje känslosvall en replik av sina större motsvarigheter av vilka de också utgör en del. Och förstås – detta är väl den fraktala livsstrukturens dystraste sida – utgör var och en av tillvarons otaliga förluster en sorts miniatyr av den slutliga förlust som väntar oss alla, den av livet självt.Hur man ska gaska upp sig efter en sådan nedslående insikt är inte helt klart – men kanske kan åtminstone matematikerna ibland oss finna lättnad i ännu ett exempel på humor för de få:–Hur gick det för matematikern som blev gammal och sjuk, dog han? –Nejdå. Han förlorade bara några av sina funktioner. Helena Granströmförfattare med bakgrund inom fysik och matematik

Who knew that the most beautiful meal would come from the simplest ingredients? Join me as I share my latest culinary creation that's equal parts stunning, delicious, and sustainable – a roasted Romanesco cauliflower dish that might just change your relationship with vegetables forever.The star of this show is Romanesco cauliflower – nature's sacred geometry in a vegetable with its mesmerizing fractal patterns. Unlike its plain white cousin, this variety boasts a buttery flavor that will make you wonder why you ever settled for ordinary cauliflower. By slicing it horizontally instead of vertically, you'll create flower-like discs that roast to perfection with just olive oil, salt, and pepper.Beneath this vegetable masterpiece lies a velvety Cannellini bean puree, whipped up in minutes with minimal ingredients. Alongside this I served what I'm calling, the Over the Rainbow, Magic Carrot Salad.  The best part? This entire meal generates zero food packaging waste while delivering maximum nutrition and flavor.Whether you're a seasoned plant-based cook or simply curious about elevating your vegetable game, this episode offers a perfect balance of practical cooking technique and creative inspiration. Try it once, and I promise you'll be seeing vegetables in an entirely new light. And stay tuned for our next episode focused entirely on homemade hummus – because once you experience how easy and delicious it is to make from scratch, no on should ever ever buy it in a plastic container again!Here's a quick recipe:• Preheat the oven to 375°F• Slice the Romanesco cauliflower horizontally into discs rather than vertical steaks for a much more beautiful presentation.•  Toss w/olive oil, salt and pepper and roast for approximately 25 minutes• Make the simple Cannellini bean puree by processing half a can of all organic Cannellini beans, a dent of garlic, the juice of half a lemon, a pinch of S & P and warm in a pan. • Slice the Rainbow Carrots into ribbons using a vegetable peeler. Then I added minced jalapeño and thinly slieced shallot rings for additional flavor and texture. Shower with a nice sprinkle of salt and toss to incorporate all the ingredients.  I dressed this w/the juice of one line, a splash of Japanese rice vinegar, mirin and a scant Tbls of Tahini• The entire meal produces zero food packaging waste and is highly nutritious!MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

ROMA (ITALPRESS) - Broccolo romanesco, olio extravergine d'oliva, nocciole e parmigiano per una crema ideale a condire un gustoso piatto di pasta. A prepararla è Angelica Amodei, nella nuova puntata di Sorsi di benessere.sat/mrv

durée : 00:01:44 - Les 80'' - par : Nicolas Demorand - Hier soir j'ai cuisiné un chou romanesco... Vous avez déjà regardé de près un chou romanesco ? C'est joli, et c'est intéressant ! C'est fractal !

Dieses Rezept ist ein „typischer Vilgis“ - besonders die raffinierte Sauce mit Rapssamen, Pilz- und Kaffeepulver ist eine Entdeckung zum zarten Wildkaninchen. Rapssamen als Gewürz sind nicht nur regional, sondern auch sehr gesund, durch die vielen Mikronährstoffe, die in Ihnen stecken. Dazu gibt es Romanesco, der wiederum mit Zimt gewürzt wird - eine Kombination, die man sich merken sollte.

With spring racing onwards, the window in which to plant out your half-hardy seeds is upon us, and it's a time that should spark joy in the imaginations of veg gardeners.This week on grow, cook, eat, arrange, half-hardy vegetables take centre stage - Sarah takes us through the 6 must-have categories of veg, and shares an array of mouth-watering recipes perfect for the avid kitchen gardener.In this episode, discover:Why this time of year perfectly suits the sowing of your half-hardy seedsThree stellar tomatoes, with a surprise favourite emerging from our most recent taste trialsRecipes for all of Sarah's top half-hardy veg, from the surprisingly savoury to the deliciously healthyWhich edible flowers wonderfully complement courgettes in a fritto mistoOrder Sarah's book - A Year Full of Flowers: https://bit.ly/2TWHJczOrder Sarah's new book - A Year Full of Veg: https://www.sarahraven.com/products/sarah-ravens-a-year-full-of-vegProducts mentioned:Tomato 'Black Russian': https://www.sarahraven.com/products/tomato-black-russianTomato 'Sungold': https://www.sarahraven.com/products/tomato-sungoldTomato 'Garnet': https://www.sarahraven.com/products/tomato-garnetCucumber 'La Diva': https://www.sarahraven.com/products/cucumber-la-divaPea 'Nairobi': https://www.sarahraven.com/products/pea-nairobiSweet Basil: https://www.sarahraven.com/products/basil-sweetCourgette 'Romanesco': https://www.sarahraven.com/products/courgette-romanescoCourgette 'Soleil' F1: https://www.sarahraven.com/products/courgette-soleil-f1Courgette 'Bianca di Trieste': https://www.sarahraven.com/products/courgette-bianca-di-triesteTulip 'White Valley' syn 'Exotic Emperor': https://www.sarahraven.com/products/tulip-white-valleyCarrot 'Nantes 5': https://www.sarahraven.com/products/carrot-nantes-5Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow Sarah: https://www.instagram.com/sarahravensgarden/

durée : 00:08:58 - La cucina allegra d'Alessandra Pierini - par : Alessandra Pierini - Le brocoli est identifié comme une spécialité italienne et pour cause !

ISRC: ITBFD2320026 Fabrizio Trionfera racconta "IL SULTANO", tratta da un classico di Giggi Zanazzo tradotto dal romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

 Today, we're talking about geometric spiral patterns that repeat called fractals. No, I didn't turn this into a math podcast. I'm talking about one of the most visually stunning vegetables in the world. Romanesco. 

ISRC: ITBFD2320021 Lillo Petrolo racconta "IL MATTO", tratto da un classico di Giggi Zanazzo, tradotto dal romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

ISRC: ITBFD2320019 Tiberio Timperi racconta "LO SPECCHIO", tratta da un classico di Giggi Zanazzo tradotto dal romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

ISRC: ITBFD2320017 Lillo Petrolo racconta "IL PESCATORE", tratto da un classico di Giggi Zanazzo, tradotto dal romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

Unsere Gossip und Genuss Helden haben sich in dieser Woche mal wieder einen Live-Gast in die heiligen Hamburger Podcast-Hallen geholt, nämlich Schauspielerin, Moderatorin, Podcasterin und Unternehmerin Jessica Stockmann. Nach ihrer Karriere im Showgeschäft, widmet sich die zweifache Mutter inzwischen Immobilien, die sie kauft, nach ihrem Geschmack umbaut und wieder verkauft. Diese Ausgabe wird also fast ein bisschen zum Einrichtungs-Podcast, denn es gibt spannende Fragen zu klären: Zum Beispiel, wieso Baustellen Jessicas große Leidenschaft geworden sind. Warum sie Besitzern einer Traumimmobilie, in die sie sich verliebt hat, auch gern mal einen handgeschriebenen Brief zukommen lässt. Oder: Weshalb in Luxusimmobilien inzwischen ein Ankleidezimmer die altehrwürdige Bibliothek ersetzt. Also, schiebt Eure Sofas um, dekoriert schön den Esstisch und dann lauscht einfach unseren Podcast-Helden und Heldinnen. Lebensmittel der Woche ist in dieser Folge der Sesam. Vorschläge und Anregungen jederzeit an podcast@isswashase.de Jessicas Homepage: https://www.stockmann3.com/ Jessica auf Instagram: https://www.instagram.com/_jessicastockmann_/?hl=de Cornelias Skrei-Rezept: SKREI - WINTERKABELJAU
MIT BLUMENKOHL, ROMANESCO & KAPERNSCHAUM Rezept für 2 Personen ZUTATEN ZUBEREITUNG Für den Kapernschaum: 1 Limette
1 EL Butter
1 EL Kapern, nonpareille 1 Schalotte
1 Knoblauchzehe
100 ml Weißwein
50 ml Noilly Prat Kapernwasser
150 ml Geflügelbrühe
80 ml Sahne Für das Püree: 250 g Blumenkohl
120 ml Milch
120 ml Schlagsahne 20 g gebräunte Butter Für den Skrei: 2 Stücke Skreifilet mit Haut (je ca. 200 g)
1 Knoblauchzehe
1 Zweig Thymian Olivenöl zum braten Für das Kohlgemüse: 1/2 kleinen Blumenkohl 1/2 kleinen Romanesco 4 Zweige Petersilie
1 EL Butter Feines Meersalz Pfeffer aus der Mühle Zur Fertigstellung: Salt Flakes Einige frittierte Kapernbeeren Die Limette filetieren. Die Schalotten und den Knoblauch in feine Streifen schneiden.
Die Butter in einem Topf erhitzen und die Schalotten, den Knoblauch, die Kapern und die Limettenfilets darin anschwitzen. Mit dem Noilly Prat und dem Weißwein ablöschen und einkochen lassen. Die Brühe und die Sahne angießen, aufkochen und auf 2/3 einkochen lassen. Die Sauce mit dem Stabmixer mixen und durch ein feines Sieb passieren. Mit Salz und Kapernsaft abschmecken. Den Blumenkohl mit der Milch und der Sahne in einen großen Topf geben und etwa 25 Minuten köcheln lassen, bis der Blumenkohl gar ist. Den Blumenkohl mit etwas Kochflüssigkeit im Standmixer fein pürieren, nach Bedarf noch etwas mehr von der Flüssigkeit zugeben und mit der braunen Butter und Salz abschmecken. Die Skreifilets kalt abbrausen und trocken tupfen.
Das Olivenöl in einer Pfanne erhitzen und die Skreifilets darin zuerst auf der Fleischseite anbraten. Wenden, die Thymianzweige dazu geben und im vorgeheizten Ofen bei 120 °C ca. 5 Minuten fertig garen. Die Blumenkohl- und Romanescoröschen getrennt in reichlich gesalzenem, kochendem Wasser bissfest blanchieren. In gesalzenem Eiswasser abschrecken. Die Petersilie waschen, trockenschütteln und die Blättchen fein schneiden. Die Kohlröschen trocken tupfen und in schäumender Butter goldbraun braten und mit Salz, Pfeffer und Petersilie abschmecken. Das Blumenkohlpüree, und das gebratene Kohlgemüse auf 2 vorgewärmten Tellern anrichten. Den Fisch mit Salt Flakes würzen und dazu anrichten. Den Kapernschaum aufschäumen und dazu anrichten. Mit den Kapernbeeren fertig stellen und sofort servieren. ------Werbung------ NORWEGIAN SEAFOOD CCOUNCIL: Erfahren Sie auf Skrei.com in einer einzigartigen Geschichte mehr darüber, wie der Winterkabeljau Skrei nur für kurze Zeit in Norwegen gefangen wird. ------Werbung------ ____________________ falkemedia: https://www.falkemedia.de/ hesse und hallermann: http://www.hessehallermann.com/ Carl Group: https://www.carl-group.de/

ISRC: ITBFD2320009 Riccardo Peroni racconta "I Tre Soldati", tratta da un superclassico di Giggi Zanazzo tradotto dal Romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

Ausgabe Nummer 54 ist mal wieder eine sehr musikalische Folge von “Iss was, Hase?!“, denn unsere beiden Kochmützen haben sich eine echte Musikproduzenten Legende eingeladen: Dieter Falk. Der gebürtige Siegener Musiker, Komponist & Pianist gehört mit fünf ECHO-Nominierungen für über 20 Millionen verkaufte CDs als Produzent seit vielen Jahren zur Spitze der deutschen Musikszene. Seine über 100 CD-Produktionen u.a. für PUR, Roger Chapman, Paul Young und viele andere brachten ihm über 50 Platin- und Goldene Schallplatten ein. Dazu war er zwei Jahre Juror in der Casting Show „Popstars“ auf Pro Sieben. Nun steht im Dezember der nächste musikalische Coup an: Dieters Musical „Bethlehem“ hat am 16. Dezember in Düsseldorf im PSD Dome Weltpremiere. Auch in Sachen „Gossip & Genuss“ gibt es einiges zu klären: Wie schlägt sich Ali Güngörmüs bei Let's Dance? Woher kommt ein mysteriöses Päckchen, dass bei Conny von einem Handwerker abgegeben wurde? Was hat Conny über Valetinstag in New York gemacht und warum könnte Düsseldorf bald eine kleine „Außenstelle“ von IWH werden? Lebensmittel der Woche ist in dieser Folge der Pak Choi. Vorschläge und Anregungen jederzeit an podcast@isswashase.de Dieters Homepage: http://www.falk-music.de/falk.html Dieter auf Instagram: https://www.instagram.com/dieterfalkmusic/?hl=de Dieters Musical BETHLEHEM: https://www.chormusical-bethlehem.de/ Dieters Biographie: https://www.amazon.de/dp/396340034X?tag=amz-mkt-chr-de-21&ascsubtag=1ba00-01000-org00-mac00-other-nomod-de000-pcomp-feature-scomp-feature-scomp&ref=aa_scomp Cornelias Skrei-Rezept: SKREI - WINTERKABELJAU MIT BLUMENKOHL, ROMANESCO & KAPERNSCHAUM  Rezept für 2 Personen  ZUTATEN ZUBEREITUNG  Für den Kapernschaum:  1 Limette 1 EL Butter 1 EL Kapern, nonpareille 1 Schalotte 1 Knoblauchzehe 100 ml Weißwein 50 ml Noilly Prat Kapernwasser 150 ml Geflügelbrühe 80 ml Sahne  Für das Püree:  250 g Blumenkohl 120 ml Milch 120 ml Schlagsahne 20 g gebräunte Butter  Für den Skrei:  2 Stücke Skreifilet mit Haut (je ca. 200 g) 1 Knoblauchzehe 1 Zweig Thymian  Olivenöl zum braten  Für das Kohlgemüse:  1/2 kleinen Blumenkohl 1/2 kleinen Romanesco 4 Zweige Petersilie 1 EL Butter  Feines Meersalz Pfeffer aus der Mühle  Zur Fertigstellung:  Salt Flakes Einige frittierte Kapernbeeren  Die Limette filetieren. Die Schalotten und den Knoblauch in feine Streifen schneiden. Die Butter in einem Topf erhitzen und die Schalotten, den Knoblauch, die Kapern und die Limettenfilets darin anschwitzen. Mit dem Noilly Prat und dem Weißwein ablöschen und einkochen lassen. Die Brühe und die Sahne angießen, aufkochen und auf 2/3 einkochen lassen. Die Sauce mit dem Stabmixer mixen und durch ein feines Sieb passieren.  Mit Salz und Kapernsaft abschmecken.  Den Blumenkohl mit der Milch und der Sahne in einen großen Topf geben und etwa 25 Minuten köcheln lassen, bis der Blumenkohl gar ist. Den Blumenkohl mit etwas Kochflüssigkeit im Standmixer fein pürieren, nach Bedarf noch etwas mehr von der Flüssigkeit zugeben und mit der braunen Butter und Salz abschmecken.  Die Skreifilets kalt abbrausen und trocken tupfen. Das Olivenöl in einer Pfanne erhitzen und die Skreifilets darin zuerst auf der Fleischseite anbraten. Wenden, die Thymianzweige dazu geben und im vorgeheizten Ofen bei 120 °C ca. 5 Minuten fertig garen.  Die Blumenkohl- und Romanescoröschen getrennt in reichlich gesalzenem, kochendem Wasser bissfest blanchieren. In gesalzenem Eiswasser abschrecken. Die Petersilie waschen, trockenschütteln und die Blättchen fein schneiden. Die Kohlröschen trocken tupfen und in schäumender Butter goldbraun braten und mit Salz, Pfeffer und Petersilie abschmecken.  Das Blumenkohlpüree, und das gebratene Kohlgemüse auf 2 vorgewärmten Tellern anrichten. Den Fisch mit Salt Flakes würzen und dazu anrichten. Den Kapernschaum aufschäumen und dazu anrichten. Mit den Kapernbeeren fertig stellen und sofort servieren.  ------Werbung------ NORWEGIAN SEAFOOD CCOUNCIL: Erfahren Sie auf Skrei.com in einer einzigartigen Geschichte mehr darüber, wie der Winterkabeljau Skrei nur für kurze Zeit in Norwegen gefangen wird. HELLOFRESH: Nutzt den Gutscheincode „HFHASE“ und spart ihr in Deutschland bis zu 90€, in Österreich bis zu 100€ und in der Schweiz bis zu 140 CHF auf eure ersten 4 Boxen von HelloFresh. Der Versand der 1. Box ist kostenlos. Der Code ist nur für neue und ehemalige Kund:innen, die vor mehr als 3 Monaten gekündigt haben, einlösbar. - DE: https://www.hellofresh.de/HFHASE - AT: https://www.hellofresh.at/HFHASE - CH: https://www.hellofresh.ch/HFHASE ------Werbung------ ____________________ falkemedia: https://www.falkemedia.de/ hesse und hallermann: http://www.hessehallermann.com/ Carl Group: https://www.carl-group.de/

ISRC: ITBFD2320004 Daniela Barra racconta "FOSCA", tratta da un classico di Giggi Zanazzo tradotto dal Romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

ISRC: ITBFD2320001 Domenico Matteucci racconta "IL VASO DI MAGGIORANA", tratta da un classico di Giggi Zanazzo tradotto dal Romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

ISRC: ITBFD2220034 Riccardo Peroni racconta "BELLINDA E IL MOSTRO" tratta da un superclassico di Giggi Zanazzo tradotto dal Romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

ISRC: ITBFD2220033 Fabrizio Trionfera racconta "LA BANDIERA" tratta da un classico di Giggi Zanazzo tradotto dal Romanesco e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

Quando una lingua si immette nel mercato globalizzato dell'intrattenimento si trasforma, lo stesso vale per i dialetti, a lungo vituperati e censurati ma che oggi sentiamo ovunque nelle serie tv, al cinema, sui social, da Zerocalcare ai profili de Il milanese imbruttito. Nell'episodio di oggi parleremo dell'importanza di esser glocal per sopravvivere, una visione delle lingue che si concentra allo stesso tempo sulla dimensione mondiale e su quella locale.

Wusstet ihr, dass Romanesco die adelige Tante vom Blumenkohl ist und Rosenkohl mehr Charakter als Broccoli hat? Und warum erfindet niemand ne Guacamole, die ohne Avocado genauso gut schmeckt und man wieder ohne schlechtes Gewissen nen Pfund Fritten mit dem beste Dip der Welt in sich reinstopfen kann? Naja, man kann nicht alles haben. Wenn ihr aber eine gute Ente zu Weihnachten wollt, müsst ihr 2023 in den Grunewald nach Berlin - nützt ja alles nix!

Le monde des mathématiques est fascinant. Les fractales y sont, entre autres, pour quelque chose. Cette répétition infinie de motifs géométriques se trouve d'ailleurs dans notre monde réel. La structure du chou romanesco en est justement un exemple vivant. Learn more about your ad choices. Visit megaphone.fm/adchoices

It is the November To Do List, and we are in the throes of winter garden prep.  Weather is starting to cool rapidly, and (hopefully) out west we start seeing moisture soon. It is time to plant: Fava beans Bok choy Celery Swiss chard Garlic Kale Kohlrabi Lettuce Mustard Onions Peas Radish Shallots Spinach Perennials (except frost sensitive) Spring blooming bulbs Cover crops: Fava beans, Crimson clover Spring blooming annual seeds: Natives, sweet peas   Chores include: Clean up summer garden Dig up/divide perennials such as: Cannas, agapanthus, grasses Avoid transplanting succulents Order seeds for next year Weed control   We finish up with a Listener Q&A section.  Topics covered include: Is it too late to plant sweet pea seeds? Iris bulbs – okay to plant now, or store for next year? How to divide and plant Elephant Ear, Bird of Paradise, and Banana Tree? Brussel sprouts and Romanesco being predated – what is doing it, and how to prevent? Dieffenbachia – how to transplant? Purple Pony Plum infested with caterpillars – how to get rid of?   To ask questions for future shows, submit them at: Facebook Instagram email Marlene at marlenetheplantlady@gmail.com   Find Marlene over on YouTube, Instagram and Facebook

Die Natur ist gemäss Wissenschaft in Fraktale aufgebaut. Das bedeutet so viel wie: im Grossen ist das Kleine abgebildet oder umgekehrt. Ein einfaches Beispiel ist ein Baum oder ein Farn. Man kann erkennen, dass die Äste eines Baumes wie kleine Minibäume aussehen. Sie haben unten ebenfalls eine Art Stamm, von dem sich weitere Äste als selbstähnliche Strukturen abzweigen. Dasselbe gilt für einen Farn, dessen Blätter wie kleine Farne aussehen. Weitere Beispiele sind der Romanesco beziehungsweise Broccoli, der aus lauter verkleinerten Kopien von sich selbst besteht. Ist das nicht zum Staunen? So gibt es noch vieles mehr, das bei genauerem Hinsehen für ich zu einer Überwältigung führt. Und gleichzeitig auch zu einer Relativierung meiner selbst und der Menschheit und ihren Errungenschaften. Nimm Dir doch heute mal Zeit zum Staunen und zum bewusst Werden, wie so vieles in sich selbst funktioniert uns Menschen zum Guten - und zur Dankbarkeit. Ich wünsche Dir einen aussergewöhnlichen Tag! --- Send in a voice message: https://anchor.fm/audiostretto/message

According to science, nature is built up in fractals. That means as much as: the small is depicted in the large or vice versa. A simple example is a tree or a fern. You can see that the branches of a tree look like small miniature trees. They also have a kind of trunk below, from which further branches branch off as self-similar structures. The same goes for a fern whose leaves look like small ferns. Other examples are the Romanesco or broccoli, which consists of nothing but smaller copies of itself. Isn't that amazing? There is so much more that, on closer inspection, leads to an overwhelm for me. And at the same time to a relativization of myself and humanity and their achievements. Take some time today to marvel and to become aware of how so many things work in and of themselves for the good of us - and for gratitude. I wish you an extraordinary day!

Au programme de cette émission :  Page spéciale consacrée aux orages, fortes pluies et grêle. Comment gérer les dégâts au jardin et sur les cultures.... Après avoir parlé du calendrier du jardinier et des travaux à faire, nous répondrons aux très nombreuses questions des auditeurs.  Continuez d'ailleurs à nous les envoyer à contact@monjardinbio.com. Nous irons nous intéresser à une école à la Réunion qui participe à la coupe de France du potager. Pour le dossier de la semaine, nous parlons choux romanesco et choux-fleurs de couleur, comment les cultiver ? Retrouvez tous nos conseils avisés pour bien jardiner, produire de beaux légumes et cultiver un beau jardin...  Une émission animée par Eric, conseiller en jardinage naturel auprès des collectivités et Brice.  Rendez-vous sur www.monjardinbio.com pour vous abonner à notre newsletter. Laissez-nous des étoiles, des commentaires et partagez ce podcast ! Merci :-) 

ISRC: ITBFD2220012 Domenico Matteucci racconta "Le Tre Arance dell'Amore", tratto da un classico di Giggi Zanazzo, tradotto dal Romanesco, elaborato e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

ISRC: ITBFD2220011 Domenico Matteucci racconta "Bel Miele e Bel Sole", tratto da un classico di Giggi Zanazzo tradotto dal Romanesco, elaborato e adattato da Claudia Bruni, Paolo Castellucci e Fabrizio Trionfera.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.AVVISO AI GENITORI O CHI NE FA LE VECILe Favole del Mago Podcast sono fiabe e favole scelte fra quelle conosciute, famose, della tradizione popolare o, se recenti, di autori specializzati e appositamente selezionati.Si tratta comunque di racconti fiabeschi, quindi, anche se molto avventurosi e drammatici, normalmente hanno un lieto fine e si basano su valori positivi ed educativamente validi, ma, soprattutto in quelli antichi e di autori famosi del passato, capita che narrino eventi e situazioni violente, sanguinose oppure socialmente e politicamente scorrette, secondo l'etica, la logica, le abitudini e la sensibilità odierna.Consigliamo che i bambini, specie sotto i 6 anni, non siano mai lasciati completamente soli nell'ascolto dei racconti che proponiamo in podcast e che ci sia sempre un adulto responsabile in grado di selezionarli ed eventualmente interrompere l'ascolto se lo ritiene necessario.In ogni caso, come ausilio di massima, abbiamo attribuito a ogni episodio, un bollino colorato che ha valore di semplice indicazione, e che riportiamo nella legenda che segue.Bollino verde: Per tutti i bambini comunque abituati ad ascoltare fiabe classiche e moderne.Bollino giallo: Si consiglia la presenza di un adulto in caso di bambini all'ascolto particolarmente sensibili.Bollino rosso: Si consiglia la valutazione da parte di un adulto. Contenuti a volte violenti e socialmente scorretti.

Giovedì 7 aprile, all'evento fieristico di Berlino Fruit Logistica Innovation Award 2022, l'Italia presenterà il primo cavolfiore romanesco di colore arancione.

Chou vert, chou rouge, chou Kale, Romanesco, Pak Choï, chou blanc, chou fleur etc... : profitons de l'hiver qui s'achève pour ne rien négliger des crucifères qui poussent dans nos champs. L'Oreille en Bouche effeuille avec gourmandise son sommaire en vous emmenant tour à tour au marché Saint-Aubin à Toulouse, à la ferme du maraîcher Laurent Breseghello à Merville, puis dans le Tarn, chez le chef Gérard Garrigues, qui nous confie sous la casserole quelques tours de main pour réussir un magnifique chou farci aux légumes anciens.

Disneyland Resort announced return dates for its nighttime shows plus a few new surprisesOn April 22, 2022, the Main Street Electrical Parade and Disneyland Forever fireworks will return to Disneyland Park and World of Color will return to Disney California Adventure Park. Fantasmic! will return to Disneyland park on May 28, 2022.The Main Street Electrical Parade will be celebrating its 50th anniversary and to honor this milestone the Disney team is adding an all-new enchanted grand finale that celebrates the theme of togetherness.Inspired by both the original design of Main Street Electrical Parade” floats and the art style on “it's a small world,” the new grand finale brings to life more than a dozen Disney Animation and Pixar stories. These stories will be interpreted in thousands of sparkling lights and electro-magnetic music with unique representations of beloved characters as animated dolls.Stories will include Encanto, The Jungle Book, Raya and the Last Dragon, Aladdin, Coco, Mulan, Brave, The Princess and the Frog and more. When Disneyland Forever returns on April 22 it will only run weekends (Friday through Sunday). Mickey's Mix Magic will present its projections-only show during the week (Monday through Thursday) until late spring. Disneyland Forever fireworks will then run nightly in the summer. World of Color and Fantasmic! will return to their regular schedule when they reopen. Foodie Guide to the 2022 EPCOT International Flower & Garden Festival Blooming March 2The EPCOT International Flower & Garden Festival runs from March 2 through July 4.Here is the complete list from nearly 20 outdoor kitchens, plus our top pick from what EPCOT chefs have put together for you in 2022.Amelia's must-try picks are noted with an asterisk *Mike's must-try picks are noted with a dagger †Flavor Full Kitchen (Between Imagination! and Refreshment Port) Food Items: Grilled Street Corn on the Cob with savory garlic spread (Gluten/Wheat Friendly) (Plant-based) (Garden Graze)  Seared Verlasso Salmon with farro risotto and micro herbs Strawberry Mousse with Chocolate crisp pearls Beverages: Blood Orange Agua Fresca (non-alcoholic) Cookie Butter Worms and Dirt (non-alcoholic)* EPCOT Sunshine Griddle (Near Test Track) Food Items: Avocado Toast with marinated toybox tomatoes on toasted ciabatta (Plant-based) (Garden Graze) Shrimp and Grits: Blackened shrimp and cheddar cheese grits with brown gravy and sweet corn salsa Corned Beef Brisket Hash with house-made potato barrels, onions, peppers, cheese curds, and a soft-poached egg with Tabasco hollandaise (Gluten/ Wheat Friendly) † Fried Cinnamon Roll Bites with cream cheese frosting and candied bacon* Beverages: Froot Loops Shake (non-alcoholic) Joffrey's Coffee Cold Brew Cocktail with milk, rum and coffee liqueur, and vanilla vodka The Honey Bee-stro Food Items: Tupelo Honey and Sweet Corn Spoon Bread with jalapeños, bacon, and house-made whipped honey butter (Gluten/ Wheat Friendly) * Lavender Honey Mustard-marinated Chicken Flatbread with whipped honey-ricotta cheese, marinated vegetables, and goat cheese Local Wildflower Honey-Mascarpone Cheesecake with orange blossom honey whipped cream, whipped honey, crystalized honey, honeycomb, dehydrated honey, and fennel pollen meringue kisses Beverages: Honey-Peach Freeze in a Souvenir Spike the Bee Sipper Cup (non-alcoholic) (Limit 2 per guest) Lemonade Mead Orange Blossom Honey Wine Honey-Peach Freeze with Blueberry Vodka The Citrus Blossom (Near Port of Entry)Food Items: NEW! Crispy Mojo Marinated Pork Belly, Avocado Cream, Corn Salsa, Salsa Verde, and Plantain Chips (Gluten/ Wheat Friendly)  Tuna Tataki Bowl with spicy yuzu glaze, mango, avocado, and pappadam crisp NEW! Grapefruit Tart: Grapefruit curd, lychee jam, ginger mousse, and yuzu cream Beverages: Orange-Lemon Smoothie in a Souvenir Orange Bird Sipper Cup (non-alcoholic) (Limit 2 per guest) Key Lime Hibiscus Ale Orange Peel Ale Citrus Honey Cream Ale Orange Sunshine Wine Slushy Beer Flight Refreshment Port (Near Canada)Food Items: House-made Italian Sausage and Peppers Poutine (Plant-based) (Gluten/ Wheat Friendly)  Beverages:  Salted Cucumber Apple Hard Cider Lavender Martini: Vodka with lavender and lemon Pineapple Promenade (Near Port of Entry)*Food Items: Spicy Hot Dog with pineapple chutney and plantain chips DOLE Whip (Plant-based)  Beverages: Frozen Desert Violet Lemonade (non-alcoholic) DOLE Whip with Fanta (non-alcoholic) Tropical Hefe Wheat Ale Fresh Pressed Mango, Pineapple, and Guava Wheat Ale Hazy Pebbles Fruity Hazy Milkshake Violet Lemonade Ale Sparkling Pineapple Wine DOLE Whip topped with mango cream liqueur Pineapple Beer Flight Trowel & Trellis (Near Disney Traders)Food Items: Grilled Baby Vegetables with hummus cream and red pepper coulis (Gluten/ Wheat Friendly) (Plant-based) (Garden Graze)  Impossible Sausage and Kale Soup (Plant-based) Boneless Impossible Korean Short Rib with cilantro-lime rice, Danmuji slaw, and Kimchee Mayonnaise (Plant-based) † NEW! Chocolate Cake with whipped cassis mousse, raspberry gelato, and fresh raspberries (Plant-based)  Beverages: Twinings Energizing Matcha Cranberry & Lime Green Tea (non-alcoholic) Bloom Hazy IPA Twinings Energizing Matcha Cranberry & Lime Green Tea with lime vodka served in a mason jar Refreshment OutpostFood Items: Pineapple Skewer with tajin seasoning (Gluten/ Wheat Friendly) (Plant-based)  Tangerine soft-serve Beverages: Tangerine Cream Ale Blueberry Lemonade Hard Cider Organic Blonde Ale with passion fruit Bauernmarkt: Farmer's Market (Germany)Food Items: Potato Pancakes with house-made apple sauce (Gluten/ Wheat Friendly) (Plant-based) (Garden Graze) * Potato Pancake with caramelized ham, onions, and herb sour cream (Gluten/ Wheat Friendly) Toasted Pretzel Bread topped with black forest ham and melted Gruyère cheese *† Warm Cheese Strudel with mixed berries Beverages: Hugo Lager Premium Pilsner Raspberry Radler Apfelschaumwein: Sparkling wine and apple liqueur Beer Flight Magnolia Terrace (American Adventure)Food: Southern Seafood Boil: Shrimp, mussels, crawfish, potatoes, corn, and Andouille sausage NEW! Spicy Chicken Gumbo with Andouille sausage and BEN'S ORIGINAL Long Grain & Wild Rice † Grilled Oysters with Cajun butter (Gluten/ Wheat Friendly) House-made Boudin Bites featuring BEN'S ORIGINAL Long Grain White Rice Pecan Praline (Gluten/ Wheat Friendly) Beverages: Bayou Cocktail: Spiced rum, coconut rum, fruit punch, and Minute Maid orange juice Orange Coriander Wheat Ale American Light Ale Double IPA Beer Flight Tangierine Café: Flavors of the Medina (Morocco) Food Items: NEW! Mediterranean Flatbread with Za'atar, artichokes, olives, mozzarella, and feta cheese Vanilla, Rose Water, and Pistachio Panna Cotta Beverages: Pomegranate Mimosa Ginger and Elderberry Ale Pomegranate Hard Cider Blackberry Mint Mead Flight La Isla Fresca (Between Morocco and France)Food: Arepas topped with melted queso fresco (Gluten/ Wheat Friendly) Arepa topped with shrimp, crushed avocado ají, and tomato sauce (Gluten/ Wheat Friendly) NEW! Arepa topped with chorizo*† NEW! Coconut Tres Leches: Vanilla cake soaked in oat milk, almond milk, and coconut milk with toasted coconut (Plant-based) (Garden Graze) Beverages: NEW! Tropical Breeze: Lemonade, grapefruit juice, and simple syrup (non-alcoholic) Coconut Key Lime Ale Tropical Perception White Sangria NEW! Tropical Breeze with rum EPCOT Farmers Feast (Near Test Track)Food Items: Early Bloom Menu (available March 2 through April 9) NEW! Chilled Potato and Leek Soup “Vichyssoise” with chive oil and crispy leeks (Gluten/ Wheat Friendly) NEW! Char-grilled Bison Ribe-Eye with creamy leek fondue, roasted carnival cauliflower, Romanesco and port wine-goat cheese butter (Gluten/ Wheat Friendly) † NEW! Goat Cheese Creamsicle Pop: Goat cheese Crémeux, orange cream, olive oil cake, cranberry sauce, and praline † Springtime Menu (available April 10 through May 21) NEW! Grilled Vegetable Bruschetta with marinated peppers, zucchini, squash, artichokes, goat cheese, and balsamic glaze on grilled ciabatta Herb-crusted Spring Lamb with marble potatoes, spring vegetables, and red wine butter sauce Strawberry Rhubarb Upside-down Cake with crème fraîche whipped cream* Summer Solstice Menu (available May 22 through July 4) Tomato and Cornbread Panzanella with burrata cheese and fresh basil* Barbecue Seared Pork Tenderloin with summer succotash, herb butter, and grapefruit vinaigrette (Gluten/ Wheat Friendly) NEW! A Whole Lotta Melon: Feta cheesecake with watermelon curd, pickled watermelon rind, watermelon caramel, and compressed watermelon (Gluten/ Wheat Friendly) Beverages (available throughout the Festival): Raspberry Lemon Verbena Whole-Leaf-Steeped Sparkling Hard Tea Hibiscus Lemonade Cocktail featuring hibiscus gin Cider House (United Kingdom)Food Items:  NEW! BLT Scone with Nueske's applewood smoked bacon, sundried tomato, and basil Dark Chocolate Raspberry Tart with whipped cream Beverages: Pink Lemonade Hard Cider Watermelon Hard Cider Triple Jam Hard Cider Pure Brewed Organic Lager Snakebite: Triple jam hard cider and pure brewed organic lager Cider Flight Northern Bloom (Canada)  Food Items:  Seared Scallops with French green beans, butter potatoes, brown butter vinaigrette, and applewood-smoked bacon (Gluten/ Wheat Friendly) Beef Tenderloin Tips, Mushroom Bordelaise Sauce, and Whipped Potatoes with garden vegetables † Griddled Maple Pound Cake with warm peach compote and sweet corn gelato  Beverages:  Maple Popcorn Shake (non-alcoholic) Blonde Ale Blueberry Fruit Beer Apricot with Maple Syrup Blonde Ale Maple Popcorn Shake with maple rye whisky Beer Flight Jardin de Fiestas (Mexico)Food Items: NEW! Enchilada de Mole Negro: Chipotle chicken in a corn tortilla with mole negro, avocado mousse, crema Mexicana, and queso fresco (Gluten/ Wheat Friendly) NEW! Taco Vampiro: Barbacoa beef in a corn tortilla with crispy grilled Monterey jack cheese, salsa ranchera, and esquites (Gluten/ Wheat Friendly) † NEW! Tostada de Chorizo: Plant-based Chorizo and black beans on a crispy corn tortilla with avocado mousse and queso fresco (Gluten/ Wheat Friendly) Beverages: Poppy Flower Margarita: Tequila blanco, hibiscus flower tea, cucumber juice, aperitivo, and blackcurrant liqueur with a chile salt rim Hypnotic Margarita: Tequila blanco, mezcal, rosemary syrup, cognac, and lemon juice Craft Mexican Lager Lotus House (China)Food Items: NEW! Spicy Mala Chicken Skewer † House-made Cheesy Crab Wontons Beverages: NEW! Rose Bubble Milk Tea (non-alcoholic) Jasmine Draft Beer Marco Boba: Amaretto, iced coffee, milk, and boba Kung Fu Punch: Vodka, triple sec, mango, orange juice, and soda water Tang Dynasty: Tequila gold, light rum, strawberry, piña colada mix, white boba pearls, and soda water Primavera Kitchen (Italy) Food Items: Arancini: Fried Risotto Balls stuffed with braised beef served with grape tomato salad and balsamic emulsion Ravioli alla Boscaiola: Sweet sausage ravioli with sweet corn, spring vegetables, and cream sauce Bomboloni: Cream-filled Italian doughnut with raspberry sauce and powdered sugar Beverages: Pilsner Pinot Grigio Chianti Prosecco Rosa Regale Moscato Italian White Sangria with prosecco Italian Red Sangria with cabernet sauvignon Italian Margarita with limoncello and tequila Hanami (Japan)Food Items: Frushi: Strawberry, pineapple, and cantaloupe wrapped in sweet rice and pink soy wrap served with whipped cream, berry sauce, and toasted coconut Chicken Yakitori: Grilled chicken with scallions, red pepper-shoyu emulsion, and pickled onions † Beef Tataki: Seared sirloin with red shiso sauce, watermelon radish, and sprouts † Beverages:      Yuzu Tilted Tonic Hard Seltzer Ozeki Pineapple Nigori Sake Cucumber Cooler: Sake, vodka, and cucumber garnished with a cucumber slice Fleur de Lys (France) Food Items: NEW! Croissant au Fromage de Chèvre, Herbes et Ail Rôtie: Croissant with Goat Cheese, Herbs, and Roasted Garlic NEW! Pan Bagnat Classique: The Niçoise Sandwich with House-made Bread, Albacore Tuna Mayonnaise, Tomato, Black Olives, Lettuce, and Celery † NEW! Salade de Lentilles à la Lyonnaise: French Green Lentil Salad with Bacon and Garlic Sausage Beignet Caramélisé, Fourré Crème Vanille, Glacé au Caramel Fleur de Sel: Caramelized Beignet filled with Vanilla Cream and Glazed with Caramel Fleur de Sel * Beverages: French Wheat Draft Beer VeRy Raspberry: Rosé wine with natural raspberry flavor Grand Mimosa Cocktail with orange liqueur, Champagne, and orange juice La Vie en Rose Frozen Slush: Vodka, orange vodka, and liqueur with white and red cranberry juice Funnel CakeFood Item:  NEW! Strawberry Cheesecake Funnel Cake topped with strawberry ice cream, cheesecake crumbles, strawberry drizzle, and whipped cream *†Joffrey's Coffee & Tea Company  World Discovery (Near Mission: SPACE) – NEW! Minty Melon Refresher: A lightly caffeinated blend of watermelon-cucumber-mint juice with strawberries and blueberries(Spirited option available featuring Watermelon-Basil Vodka) Near Canada: Strawberry Fields Refresher – NEW! A lightly caffeinated blend of strawberry açaí juice with strawberries and blueberries(Spirited option available featuring strawberry-lemongrass vodka)* World Showcase (Near Disney Traders) – NEW! Pink Paradise Refresher: A lightly caffeinated blend of refreshing dragon fruit-lychee juice with strawberries and blueberries(Spirited option available featuring watermelon-basil vodka) The American Adventure – NEW! Wildberry Wonder Refresher: A lightly caffeinated blend of wildberry-hibiscus juice with strawberries and blueberries(Spirited option available featuring tropical rum)  Foodie Guide to the 2022 Disney California Adventure Food & Wine Festival From March 4 to April 26Here is the complete foodie guide to this year's festival, along with our top picks.D•LishFood Items: Black & Tan Beef Potato Puffs: Karl Strauss Wreck Alley stout gravy and lager micro sponge (available with Sip & Savor Pass) Cubano Slider: Slow-roasted mustard-crusted pork and sliced smoked ham with melted swiss cheese and slice of pickle served on a Hawaiian roll (available with Sip & Savor Pass) Beverages: Central California Cooler: Peach, apple, orange, and lemon juice (non-alcoholic) (available with Sip & Savor Pass) Chocolate Marshmallow Cold Brew Cocktail: Irish whiskey, Joffrey's Coffee & Tea Co. Mexico Origin Coffee, chocolate syrup, almond milk, and toasted marshmallow (New)  Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Nuts About CheeseFood Items:  Peanut Butter & Jelly Mac with brown sugar streusel and strawberry crackle (available with Sip & Savor Pass) (New)  Next Level Crackers & Cheese: House-made herb crackers with white cheddar-infused fromage blanc, spicy prosciutto spread, and cherry jam (available with Sip & Savor Pass) (New)  SNICKERS Caramel-Peanut Milk Chocolate Mickey Macaron: Chocolate Mickey macaron filled with caramel ganache and SNICKERS pieces (available with Sip & Savor Pass) *V Beverages:  Spicy Honey-Apricot Cocktail: Rye Whiskey, apricot, orange, lemon juice, spicy honey syrup, and bitters (New) † Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Uncork CaliforniaFood Items:  California Artisan Cheese Selection: Habanero Jack and TomaProvence (available with Sip & Savor Pass) Chocolate Hazelnut Crunch: Chocolate-hazelnut mousse topped with chocolate-hazelnut glaze and a gold leaf (available with Sip & Savor Pass) Beverages:  Sauvignon Blanc Pinot Grigio Chardonnay Merlot Pinot Noir Cabernet Sauvignon Brut White Wine Flight Red Wine Flight Green Apple & Lychee Mimosa: Flavors of green apple and lychee (New) Passion Fruit & Banana Mimosa: Flavors of passion fruit and banana (New) Cherry, Yuzu & Ginger Mimosa: Flavors of cherry, yuzu and ginger (New) Tropical Mimosa Flight Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Berry Patch Food Items:  Strawberry Cheesecake with lemon Chantilly (available with Sip & Savor Pass) (New) † Blueberry-Buttermilk Pie (available with Sip & Savor Pass) (New) * Beverages:  Cherry-Chocolate-Mint Dessert Cocktail: Vodka, crème de menthe liqueur, cherry, chocolate syrup, coconut cream, and heavy whipping cream (New)  Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) California Craft Brews Food Item: IPA Sausage Dog on a soft pretzel roll with onion-pepper Jardinière, cheddar cheese sauce, and malt vinegar-jalapeño crunch (available with Sip & Savor Pass) (New) †Beverages: Beer:  Mexican Style Lager Pilsner Sour Hefeweizen Tropical Wheat  Witbier Gose Fruited India Pale Ale Imperial Red India Pale Ale Hazy Double India Pale Ale Bright & Balanced Beer Flight  Bigger & Bolder Beer Flight  Hard Seltzer and Hard Cider:  Boysenberry Lemonade Hard Seltzer  Hard Cider Novelty:Red or Green Grapes Glow Cube Charm (can be added to any beverage)Peppers Cali-EnteFood Items:  Chile Relleno Empanada with arbol pepper salsa and Oaxaca and Cotija cheeses (available with Sip & Savor Pass) (New) † Ají de Gallina: Spicy yellow chile creamed chicken with jasmine rice and olive tapenade (available with Sip & Savor Pass) (New) † Beverages:  Cantarito-style Paloma: Reposado tequila, habanero-pineapple juice, rock melon syrup, lime, and Fresca Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) I ♥ArtichokesFood Items:  Chicharron-crusted Fried Artichoke Dip with smoked pepper crema and Oaxaca cheese (available with Sip & Savor Pass) (New)  Artichoke Toast with Olive Tapenade: Toasted sliced baguette with artichoke cream cheese, topped with olive & artichoke tapenade and drizzled with olive oil (available with Sip & Savor Pass) Beverages:  Passion Fruit Rum Cocktail: White rum, Italian bitter apéritif, passion fruit, orange, guava, orgeat, and lime (New) Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Avocado Time Food Items:  Petite Avocado Impossible Burger with dairy-free pepper jack (available with Sip & Savor Pass) Frozen Guacamole: Avocado paleta with lime crema, pico de gallo, and chile-lime seasoning (available with Sip & Savor Pass)  Beverages:  Ruby Grapefruit Sparkling Beverage: Grapefruit juice, raspberry syrup, agave nectar, and Topo Chico mineral water (non-alcoholic) (available with Sip & Savor Pass) Sauvignon Blanc Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Cluck-A-Doodle MooFood Items:  Ranch Wings with hot sauce drizzle (available with Sip & Savor Pass) French Onion Grilled Beef Tenderloin Slider: Grilled beef tenderloin topped with a Gruyère cheese sauce and caramelized onions served on an onion roll (available with Sip & Savor Pass) *  Beverages:  Blackberry-Lavender Lemonade: Blackberry, pineapple juice, lavender syrup, and lemon juice (non-alcoholic) (available with Sip & Savor Pass) IPA DIPA Belgian Style White Lemonade Lager Sampler Beer Flight Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Golden DreamsFood Items:  Honey-Orange-glazed Salmon Salad with citrus vinaigrette (available with Sip & Savor Pass) (New)  Mango-Carrot Gazpacho with grilled shrimp and jalapeño crema (available with Sip & Savor Pass) (New)  Beverages:  Orange-Honey Cold Brew: Joffrey's Coffee & Tea Co. Mexico Origin Coffee, orange blossom honey, white chocolate, orange juice, vanilla, orange extract, and almond milk (non-alcoholic) (available with Sip & Savor Pass) (New) Pineapple-Tiki Bitter Cocktail: Aged rum, campari, pineapple juice, orgeat, lime juice and tiki bitters (New) Chardonnay Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Garlic Kissed Food Items:  Grilled Top Sirloin with roasted garlic-Gruyère smashed potatoes and black garlic chimichurri (available with Sip & Savor Pass) (New)  † Carbonara-Garlic Mac & Cheese with peppered bacon (available with Sip & Savor Pass) Beverages:  Rosemary Bitter Orange Mule: Vodka, Aperol, orange juice, lime juice, rosemary syrup, and ginger beer (New) Cabernet Sauvignon Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) LA Style Food Items:  Glazed BBQ Pork Belly with furikake-togarashi mac salad (available with Sip & Savor Pass) (New) † Gyro-inspired Flatbread featuring Impossible Ground Beef with chipotle hummus, tzatziki and spiced crispy chickpeas (available with Sip & Savor Pass) (New) Beverages:  Mezcaleros Ancho Sandia Margarita: Mezcal, ancho chile liqueur, watermelon, mango, lime, and agave nectar (New) Sake-Melon '75: Sake, ginger liqueur, prosecco, rock melon syrup, and lemongrass-citron purée (New) Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage) Willie's ChurrosFood Item: Mango Churro: Mango sauce, chile-lime sugar, and tamarind chamoy (available with Sip & Savor Pass) (New) Smokejumpers Grill (mobile order available) Food Item: Pepperoni Pizza Slider: Angus beef and pork sausage patty, pepperoni, pizza sauce, mozzarella cheese, and fried pepperoni served on a ciabatta slider roll and topped with a pepperoncini (available with Sip & Savor Pass) (New) *†Beverages:  Peach-Blueberry Lemonade with blueberry flavor-filled boba (non-alcoholic) (available with Sip & Savor Pass) (New) * Peach-Blueberry Lemonade Cocktail: Vodka and blue curaçao, peach-blueberry lemonade, and blueberry flavor-filled boba (New)  Churros near Redwood Creek Challenge TrailFood Item: Maple Bacon Churro: Cinnamon sugar, maple icing, and crumbled bacon (available with Sip & Savor Pass) *Sonoma Terrace (mobile order available)Food Item: Old World Aged White Cheddar Lager Soup with toasted fig and prosciutto sandwich (available with Sip & Savor Pass) (New) Beverage: Novelty: Red or Green Grapes Glow Cube Charm (can be added to any beverage)Cocina Cucamonga (mobile order available)Beverage:  Strawberry Horchata: House-made rice and cinnamon beverage with strawberry sauce (non-alcoholic) (available with Sip & Savor Pass) (New) Strawberry Horchata with Spiced Rum: House-made rice and cinnamon beverage with strawberry sauce and spiced rum (New) Lucky Fortune Cookery (mobile order available)Food Item: Mushroom Bao: Hoisin-glazed mushrooms, Asian slaw, and jalapeño in a steamed bao (available with Sip & Savor Pass) (New)  †Pacific Wharf Café (mobile order available)Food Item: Avocado Toast: Smashed avocado on toasted sourdough bread, fire-roasted cherry tomatoes, mozzarella, cilantro, and balsamic reduction (available with Sip & Savor Pass) (New)  Pacific Wharf Cappuccino Cart (mobile order available) Food Item: Horchata Cold Brew: Creamy blend of cold brew and house-made rice and cinnamon beverage (available with Sip & Savor Pass) (New)  Paradise Garden Grill (mobile order available) Food items:  Brisket Fries: French fries topped with shredded smoked BBQ brisket, cheddar cheese sauce, pico de gallo, chipotle crema, and green onions (available for Sip & Savor Pass) (allergy-friendly options available) (New) *† Char Siu Ribs: Chinese-inspired grilled pork ribs with steamed rice and almond-cabbage salad (available for Sip & Savor Pass) (allergy-friendly options available) (New) Impossible Gyro: Seasoned plant-based meat served in a pita bread with dairy-free tzatziki, seasoned tomatoes, cucumber, and onions (allergy-friendly options available) (New) Jerk Chicken: Caribbean-inspired half chicken with mango-pineapple salsa served with black beans, white rice, and fried plantains (allergy-friendly options available) (New) Beer-battered Fish Tacos: Baja-style beer-battered fish on corn tortillas topped with slaw, pico de gallo, cilantro crema, and lime wedge with house-made tortilla chips and roasted red chile-tomato salsa (available for Sip & Savor Pass) (allergy-friendly options available) (New) Strawberry Shortcake: Pound cake with fresh strawberries and mascarpone crème (available with Sip & Savor Pass) Beverages:  Bourbon-Strawberry Lemonade garnished with fresh strawberry and mint (New)  Mexican-style Lager Paradise Garden Grill Beer Garden Beverages:  Salt & Lime Lager Honey Blonde Ale Passionfruit Wheat Ale Sour Ale Black Lager Mango Habanero Apple Hard Cider Blueberry Saison Hazy IPA Imperial Stout IPA Barrel-Aged Scotch Ale Mead Beer Garden Flight Paradise Gardens Special Event Cart Food Items:  Pretzel Bites with beer cheese sauce (available with Sip & Savor Pass) (New) Berry Cotton Candy (New) Beverage: IPAOutdoor Vending Carts Throughout ParkFood Item: Berry Cotton Candy (New) * Lamplight Lounge Boardwalk DiningBeverages:  Blue Peach-Basil Cocktail: Gin, elderflower liqueur, peach, basil simple syrup, lemon, blue curaçao, and fresh basil (New) Smoked Pineapple Bourbon: Bourbon whiskey, Italian bitters apéritif, honey simple syrup, grilled pineapple, and lemon juice (New)  Lamplight Lounge Food Items:  Ribeye for Two: Share a 28 ounce bone-in ribeye with gastrique-glazed baby carrots, poblano-potato bake, roasted vine tomatoes, cipollini onions, and bourbon-bacon compound butter paired with a specially selected glass of wine and Cookies and Cream Donuts for dessert.* Cookies and Cream Donuts topped with crème-filled chocolate cookie pieces served with a vanilla and cookie dipping sauce (New) * Beverages:  Blue Peach-Basil Cocktail: Gin, elderflower liqueur, peach, basil simple syrup, lemon, blue curaçao, and fresh basil (New) Smoked Pineapple Bourbon: Bourbon whiskey, Italian bitters apéritif, honey simple syrup, grilled pineapple, and lemon juice (New) Pym Test Kitchen (mobile order available)Food Item: Elote Pretzel: Five-ounce pretzel topped with corn three ways, cilantro sprigs, radish, cotija, and flavored crema (New)  Pym Tasting Lab (Sip & Savor Pass and mobile order available)Food Item: Snack Molecules: Mini pretzels, honey-roasted peanuts, and popped sorghum with spring flavors (New)  Terran Treats  Food Item: Raspberry Spiral Ration: Yellow strawberry spiral churro with berry compote (available with Sip & Savor Pass) (New) Downtown Disney District Enjoy some of these tasty offerings from our Friends of the Festival throughout the Downtown Disney District. (Not available with Sip and Savor Pass). La Brea Bakery CaféFeatured Food Item: Avocado Toast Trio: Avocado toast three ways-including avocado with an over easy egg, avocado with sautéed shrimp, and avocado with caprese-style cherry tomatoes all served on La Brea Bakery breadBallast Point Brewing Co. Featured Food Item: Ballast Point Brewing Co. will be offering a rotating menu throughout the Food & Wine Festival including: Striped Bass, Nashville Portobello, and Olive Oil CakeBlack Tap Craft Burgers & Shakes Featured Beverage: Banana Pudding Shake: Ice cream gets even creamier when banana bread pudding is added to the blender. The shake is topped off with luscious whipped cream, a maraschino cherry, and crushed vanilla wafers.Splitsville Luxury Lanes Featured Food Item: Turkey Clubettes: A terrific trio of sliders layered with warm roasted turkey breast, crispy bacon, Swiss cheese, lettuce, tomato, and house-made sauceRalph Brennan's Jazz KitchenFeautured Beverage: New Orleans Beer Flight: 5 ounce pours of a lager, amber, and dark brown aleNaples Ristorante e Bar Featured Beverage: Sangria Flight Special: Enjoy three 4-πounce pours of refreshing sangria – red, rosé and white wine.Tortilla Jo'sFeatured Beverage: Ja-Jalapeño Margarita: Agave Azul from the highlands with fresh muddle jalapeños and pineapple hand shaken with Tortilla Jo's organic mix and served on the rocks with chili and lime blend rim  Uva Bar & Cafe Featured Food Item:Tapas Menu: Choose from Avocado Shrimp Toast, Grilled Ham and Cheese served with a tomato soup, or Crispy Duck Wings.Catal RestaurantFeatured Food Item: Sunday Supper: Offered on Sunday nights from 5pm to close with such offerings as Fried Chicken, Meatloaf Brisket Short Rib, and Chicken Pot Pie  Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Gardening and stuff with Ross and Tanya. Our first podcast together. (Sound gets better by episode 2) Where we aim to talk about gardening things and always end up talking about stuff. This episode takes a spotlight on the Romanesco cauliflower

De André e Battiato, ma anche i Tazenda, i Pitura Freska e tutti gli altri: come (e quando) il dialetto è riuscito a sbarcare in classifica... Instagram: https://www.instagram.com/swing_out_faber/ Spotify: https://spoti.fi/2yxp5xC Apple: https://apple.co/2WAUcjK Spreaker: https://www.spreaker.com/show/suono-ma-nessuno-apre

Con Marco Presta, umorista e conduttore da 26 anni del Ruggito del Coniglio, romano di Cinecittà, analizziamo il successo del fumettista capitolino ai vertici dello streaming con la sua serie "Strappare lungo i bordi". "L'idea che mi sono fatto è che la polemica è un po' assurda, ma anche sintomo di un qualche rosicamento. Se penso che un mese fa tutti in coro ricordavamo gli sketch di Gigi Proietti o sorridiamo quando ascoltiamo Sordi. Eppoi riuscireste ad immaginare Ricomincio da Te di Troisi in un'altra lingua che non fosse il suo strano napoletano?", Presta scherza dicendo che la serie è "gajarda, ma così parliamo noi, mentre la lingua e i temi, anche molto seri, che tratta Zerocalcare colpiscono nel segno la generazione dei nostri figli". Poi la provocazione finale: "Se la polemica continua, allora imbracciamo il Rugantino alla milanese di Celentano o la Vanoni che canta le Mantellate: noi romani, all'epoca, fummo grandi simpatizzanti, voglio ricordarlo a tutti".

Il viaggio per le borgate romane prosegue al Quarticciolo, quartiere popolare del quadrante est di Roma. In questa passeggiata di 15 anni - dal 1945 al 1960 - ascolterete di retate della polizia, di un "quasi" attentato contro De Gasperi e di un furto in pieno stile “soliti ignoti” finito male. Uno spaccato di vita quotidiana e un ritratto fedele della vita che la borgata romana ha vissuto negli anni. Nessuno degli accadimenti che ascolterete nel podcast è inventato, sono tutti realmente accaduti nei luoghi attraversati da questa "passeggiata nella storia". Un podcast di Marco e Giuliano Terenzi. Iscriviti alla pagina facebook https://www.facebook.com/gentediborgatapodcast/ e Instagram https://www.instagram.com/gentediborgata_podcast/

Il viaggio per le borgate romane prosegue al Quarticciolo, quartiere popolare del quadrante est di Roma. In questa passeggiata di 15 anni - dal 1945 al 1960 - ascolterete di retate della polizia, di un "quasi" attentato contro De Gasperi e di un furto in pieno stile “soliti ignoti” finito male. Uno spaccato di vita quotidiana e un ritratto fedele della vita che la borgata romana ha vissuto negli anni. Nessuno degli accadimenti che ascolterete nel podcast è inventato, sono tutti realmente accaduti nei luoghi attraversati da questa "passeggiata nella storia". Un podcast di Marco e Giuliano Terenzi. Iscriviti alla pagina facebook https://www.facebook.com/gentediborgatapodcast/ e Instagram https://www.instagram.com/gentediborgata_podcast/

Il viaggio per le borgate romane prosegue al Quarticciolo, quartiere popolare del quadrante est di Roma. In questa passeggiata di 15 anni - dal 1945 al 1960 - ascolterete di retate della polizia, di un "quasi" attentato contro De Gasperi e di un furto in pieno stile “soliti ignoti” finito male. Uno spaccato di vita quotidiana e un ritratto fedele della vita che la borgata romana ha vissuto negli anni. Nessuno degli accadimenti che ascolterete nel podcast è inventato, sono tutti realmente accaduti nei luoghi attraversati da questa "passeggiata nella storia".Un podcast di Marco e Giuliano Terenzi. Iscriviti alla pagina facebook https://www.facebook.com/gentediborgatapodcast/ e Instagram https://www.instagram.com/gentediborgata_podcast/

Que tal!? We're still enjoying the sunshine (and working hard!) in España. Lots of recommendations today - a deodorant, a vegetable, a comedy instagram account, documentaries and tv shows. Find us @makingthecutpodcast on instagram to send us your recommendations and for the best experience listen on the Entale app.02:15 - Ricky Merino - https://www.instagram.com/rickymerino/04:19 - David Beckham Instinct - https://www.amazon.co.uk/David-Beckham-Instinct-Deodorant-Spray/dp/B000PY08ZS/ref=asc_df_B000PY08ZS/?tag=googshopuk-21&linkCode=df0&hvadid=310642411145&hvpos=&hvnetw=g&hvrand=7199821805075406467&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9041110&hvtargid=pla-560774377416&psc=1&th=1&psc=105:12 - Tom Ford Grey Vetiver - https://www.theperfumeshop.com/tom-ford/grey-vetiver/eau-de-parfum-for-him/p/73010EDPJU?varSel=1189976&gclid=Cj0KCQjwqKuKBhCxARIsACf4XuFAFfuEi_YuaMe7dLGytGVS2yYqZC88NvGTsOJYb5xDGQNCXGWmyOoaAh0EEALw_wcB&gclsrc=aw.ds06:04 - Megan Rossi - https://www.instagram.com/theguthealthdoctor/?hl=en06:14 - Romanesco - https://en.wikipedia.org/wiki/Romanesco_broccoli08:47 - Is this a QR code-enabled graveyard in Japan? - https://www.indiatoday.in/fact-check/story/fact-check-qr-code-graveyard-japan-1853260-2021-09-1511:29 - The North Water - https://www.imdb.com/title/tt7660970/16:44 - uespiiiiii - https://www.instagram.com/uespiiiiii/?hl=en19:13 - Easy Riders and Raging Bulls - https://www.amazon.co.uk/Easy-Riders-Raging-Bulls-Sex-drugs/dp/074754421220:00 - Easy Riders, Raging Bulls - https://www.imdb.com/title/tt0359203/22:54 - Ted Lasso - https://www.imdb.com/title/tt10986410/23:42 - Apple One - https://www.apple.com/uk/apple-one/31:18 - Grape and Fig - https://grapeandfig.com/36:45 - Turning Point - https://www.imdb.com/title/tt15260794/37:50 - Afghanistan: The Great Game - A Personal View by Rory Stewart - https://www.bbc.co.uk/programmes/b01jk6ch40:40 - Ruby Wax Met… - https://www.bbc.co.uk/programmes/b01dn14q/episodes/guide42:10 - Dom in the Kitchen - https://www.dominthekitchen.com/42:40 - Bee Gees Statue - https://www.bbc.co.uk/news/world-europe-isle-of-man-57769115 See acast.com/privacy for privacy and opt-out information.

Je to zelenina bohatá na vitamíny a vlákninu, takže představuje vitamínovou bombu na talíři. Exkluzivně pro stanici Český rozhlas Dvojka připravil Roman Paulus.

Learn about evolutionary compromises; the fractals of Romanesco cauliflower; and dolphins that learn each other's names.  Conflict traits: when evolution and mating conflict with each other by Cameron Duke Experiments show natural selection opposes sexual selection. (2021). EurekAlert! https://www.eurekalert.org/pub_releases/2021-06/uoe-esn060721.php Mulder, M. B., & Rauch, K. L. (2009). Sexual conflict in humans: Variations and solutions. Evolutionary Anthropology: Issues, News, and Reviews, 18(5), 201–214. https://doi.org/10.1002/evan.20226 Okada, K., Katsuki, M., Sharma, M. D., Kiyose, K., Seko, T., Okada, Y., Wilson, A. J., & Hosken, D. J. (2021). Natural selection increases female fitness by reversing the exaggeration of a male sexually selected trait. Nature Communications, 12(1). https://doi.org/10.1038/s41467-021-23804-7 Here's why Romanesco cauliflower grows in a fractal pattern by Briana Brownell Ouellette, J. (2021, July 8). What fractals, Fibonacci, and the golden ratio have to do with cauliflower. Ars Technica; Ars Technica. https://arstechnica.com/science/2021/07/what-fractals-fibonacci-and-the-golden-ratio-have-to-do-with-cauliflower/  ‌Azpeitia, E., Tichtinsky, G., Le Masson, M., Serrano-Mislata, A., Lucas, J., Gregis, V., Gimenez, C., Prunet, N., Farcot, E., Kater, M. M., Bradley, D., Madueño, F., Godin, C., & Parcy, F. (2021). Cauliflower fractal forms arise from perturbations of floral gene networks. Science, 373(6551), 192–197. https://doi.org/10.1126/science.abg5999  Dolphins can learn each other's names by Grant Currin Morell, V. (2021, April 22). Dolphins learn the “names” of their friends to form teams—a first in animal kingdom. Science | AAAS. https://www.sciencemag.org/news/2021/04/dolphins-learn-names-their-friends-form-teams-first-animal-kingdom  ‌King, S. L., Connor, R. C., Krützen, M., & Allen, S. J. (2021). Cooperation-based concept formation in male bottlenose dolphins. Nature Communications, 12(1). https://doi.org/10.1038/s41467-021-22668-1  ‌Shyr, L. (2021, May 5). Dolphins Help Those Who've Helped Them Before, Even When They're Not Friends. Atlas Obscura; Atlas Obscura. https://www.atlasobscura.com/articles/dolphins-work-in-teams  Follow Curiosity Daily on your favorite podcast app to learn something new every day withCody Gough andAshley Hamer. Still curious? Get exclusive science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers. See omnystudio.com/listener for privacy information.

Creation requires structure.  Wait Angel, what you're saying, you already told me in the last episode, that creation needs a container. This is the same thing. What's the difference? Structure – container. Container – structure. Great, I get it. Well, to that I say we have to back up a little bit and recognize that they are different things. A container is the walls that hold the raw material – the structure is the shape of that container – or the rules for what the container makes. Does every egg make a chicken? No. some eggs produce turtles, others make seagulls – the structure of that egg (the container) results in the shape of its creation – the type of bird or reptile that crawls out. Similarly, every womb of a mammal does not make a human - our DNA is our structure, and every human is unique – so that rulebook of the DNA strands creates the humans and all that you see in the world today – and as we learn to work with DNA we can create improvements to the structure of that human.  More simply, we can look at crystals. They are all minerals – but dependent on their structure they have different shapes and colors – a rose quartz grows in a different structure than Jasper. An emerald grows different than Jade. Or let's look at a cauliflower – it grows in fractals, but white cauliflower looks very different than its cousin Romanesco with its pointy clear fractalated structure. But both grow from a very similar looking seed! In human society, many countries are made with charters or constitutions, but the structure that document lays out is very different – thus the United States has different political structures than Canada because our countries were curated with very different structures and the cultures are all very different as a result.  So, container is the raw material that lays the boundaries (the egg, the womb, the bucket) but the shape the creation takes is made based on its structure. And all creation also needs a structure – going back to my sand analogy – a handful of sand - not much sand gets where you are going because no container. Use a bucket - a lot of sand gets where you are going – but if you just dump the sand out of the bucket – what happens? You have a pile of sand with no structure. You have to mix the sand with water in a container and give it a shape in order to build a sand castle. You have to give it a structure. Water works the same way. Water is just precipitation and steam until it turns into clouds, or until the earth gives it both a container and shape/structure to make it a river, an ocean or a lake. Water is unique in that it can actually give the earth structure right back because water forms earth, and earth gives water a container – but that is a discussion for another day. Today I think we've drilled in this concept of structure. In the legal realm – the container is the entity – a Trust, an LLC, the structure is created with the words on the paper that make the trust document or the LLC's operating agreement. These rule books on how the entity works and operate are its structure. The United States Constitution – is the rulebook for how the US as a country operates. Heck, the rule book for the National Football League is what creates the structure of the American football season, the playoffs and the Super Bowl. Without these structures we do not have anything. We have chaos or the proverbial pile of sand.  This is why endeavors that do not have a plan do not succeed. They need a structure – you can have a goal but if there is not a step-by-step or even an agreed set of rules (aka a structure) to reach that goal you have chaos, even if well intended. But you need the lanes for the flow mapped out or no one will row in the same direction and you will not ever get where you are going. The lanes for the flow of the work to complete are the structure. Thus, enabling the result to come into being. The essence behind the science of cloning is about finding a way to make the exact copy of another organism's structure. Angel Latterell Latterell Law Office latterelllaw.com angellatterell@gmail.com   I can help with that! Metaphysical Options for a Joyful Life Meditation, Healing and Activations angellatterell.com Follow on IG @paprikaangel  

durée : 00:26:50 - Le Grand Miam de France Bleu Gironde

durée : 00:48:41 - On cuisine ensemble France Bleu Cotentin - Nous cuisinons avec Yannick Leflot une ancienne variété de de chou-fleur. Il est aussi appelé brocoli à pomme ou chou-fleur à tourelles : découvrez la recette velouté crémeux de chou romanesco accompagné de fève de tonka!

Una puntata piena di romanità quella di oggi su broccolo e broccolo romanesco! Iniziamo dalla cucina di casa Barra-Santamaria. Eh sì, perchè Claudio Santamaria, oltre ad essere un grande attore, è anche un gran cuoco e mangiatore. Per gli ascoltatori di Mangia come parli la ricetta dei sui gyoza giapponesi con broccolo romanesco e poi il segreto della sua carbonara. Anche la foodblogger Chiara Maci è una grande amante del broccolo e conosce un modo infallibile di farlo mangiare anche ai più piccoli. Come? Trasformandolo in gnocchi! Con il lockdown, cresce l'e-commerce del vino in Italia, per un giro d'affari che Nomisma stima intorno ai 200 milioni. Un esempio virtuoso della crescita di questo settore è Winelivery, la App per bere che, con 700mila download ha visto crescere il suo fatturato di 6 volte rispetto al 2019, come ci racconta uno dei suoi fondatori Francesco Magro. Chiudiamo con uno dei maggiori rappresentanti dell'alta cucina della Capitale in Italia, lo chef Antonello Colonna del ristorante 1 Stella Michelin “Antonello Colonna” di Labico. Il menù di oggi:- Pesto di broccoli;- Broccolo romanesco arrostito, salsa grana e aceto hd- Fritatta di orecchiette, broccolo e pecorino

Una puntata piena di romanità quella di oggi su broccolo e broccolo romanesco! Iniziamo dalla cucina di casa Barra-Santamaria. Eh sì, perchè Claudio Santamaria, oltre ad essere un grande attore, è anche un gran cuoco e mangiatore. Per gli ascoltatori di Mangia come parli la ricetta dei sui gyoza giapponesi con broccolo romanesco e poi il segreto della sua carbonara. Anche la foodblogger Chiara Maci è una grande amante del broccolo e conosce un modo infallibile di farlo mangiare anche ai più piccoli. Come? Trasformandolo in gnocchi! Con il lockdown, cresce l'e-commerce del vino in Italia, per un giro d'affari che Nomisma stima intorno ai 200 milioni. Un esempio virtuoso della crescita di questo settore è Winelivery, la App per bere che, con 700mila download ha visto crescere il suo fatturato di 6 volte rispetto al 2019, come ci racconta uno dei suoi fondatori Francesco Magro. Chiudiamo con uno dei maggiori rappresentanti dell'alta cucina della Capitale in Italia, lo chef Antonello Colonna del ristorante 1 Stella Michelin “Antonello Colonna” di Labico. Il menù di oggi:- Pesto di broccoli;- Broccolo romanesco arrostito, salsa grana e aceto hd- Fritatta di orecchiette, broccolo e pecorino

Per la prima puntata del 2021 (e siamo a 104!) Radio 21 aprile Web incontra Eleonora Delfino, dottoranda in linguistica italiana all'Università di Roma Tre, che ci parla delle origini e dell'evoluzione del romanesco. Guardate il video sul Canale YouTube al link https://youtu.be/MOeIMdGs1Rk

Il 2 novembre di quest'anno ci ha lasciati Gigi Proietti. Vogliamo omaggiarlo così: con uno speciale improbabile in cui Michele e Leo propongono qualche pezzo del Maestro. Come diceva Nino Manfredi, "niente de straordinario, robba der paese nostro". Ora come mai, daje!

A Mexican-born speaker who made Italian everyday language.

For those of you who live in the West, the South, parts of the Midwest and mid-Atlantic states, (USDA Zones 7, 8, and 9) we get down to specifics in this episode on the best varieties of vegetables to grow during the cooler months of fall and winter: lettuce, spinach, Swiss Chard, cabbage, Chinese cabbage, cilantro, broccoli (pictured), cauliflower, beets, snow peas, fava beans, carrots, celery, onions, garlic, parsnips, shallots and turnips.We’ll tell you about some tasty, easy to grow varieties that maybe you’ve never eaten, such as pak choi, black seeded simpson lettuce, Danvers half long carrots, and Romanesco broccoli. What’s that? Give a listen. It’s Episode 43 of Garden Basics with Farmer Fred, “Veggies for Fall”. Plus, we’ll tell you why now is a good time to give a final 2020 feeding to your fruit trees.We learn something new, every time, on Garden Basics with Farmer Fred. And we will do it all in under 30 minutes.LinksUSDA Plant Hardiness Zone MapTips for the Fall and Winter Vegetable GardenPodcast Episode 18: "Greenhouse Basics"More info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred.Garden Basics comes out every Tuesday and Friday. It's available wherever podcasts are found.Got a garden question? Call and leave a question, or text us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local.All About Farmer Fred:Farmer Fred website: http://farmerfred.comDaily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook: "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTube

Was hat ein mathematisches Fraktal mit Romanesco zu tun? Ist Dubler ein Tubler? Warum bestellt James Bond immer einen gerührten Martini? Fragen über Fragen. Matthias und Lavinia antworten und stellen weitere.

A conversation about mathematics including fractals inspired by a Romanesco Broccoli. Presented by Katie Steckles and Peter Rowlett, idea suggested by John Read (thanks John!).

A conversation about mathematics including fractals inspired by a Romanesco Broccoli. Presented by Katie Steckles and Peter Rowlett, idea suggested by John Read (thanks John!).

Katie Parla is a Rome-based food and beverage author/writer/food journalist/cookbook author and guide. She also cohosts a fantastic podcast, GOLA, with a woman named Danielle and they deep-dive into everything food & drink in Italy. Katie recently released her newest cookbook, “Food of the Italian South,” in which she tells us how those southern regions of Italy differ in personality (and food!) from the rest of the country.We discuss the role language plays in her life and career (she’s fluent in Italian). We also talking about staying true to yourself and values as a writer, especially when the gray area of brands pops in. One of my favorite quotes of hers: “I made a conscious decision to not act as a public relations agent of brands a long time ago. I just say what I believe in, and that’s not always popular, but I’m okay with that.”She also tells us some great Romanesco insults, and she teaches us how to say keep it quirky in Italian! It’s a fun episode -- I hope you enjoy it! --Katie Parla--Instagram & Twitter // @katieparlaWebsite // katieparla.comPodcast GOLA // https://anchor.fm/gola --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

The bumpy brassica is among nature’s coolest fractals.

Vegetable CakesBy Ysanne Spevack Intro: Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Ysanne : My name's Ysanne and the cookbook that I've written is Vegetable Cakes, the most fun way to five a day.Suzy Chase: So, we have our carrot cake, our Pumpkin Pie, and the good old Zucchini bread. Personally, I thought that was great until your cookbook came along. And, then I got to thinking, why aren't we using more vegetables in desserts?Ysanne : To be honest, I have no idea why forever, people have been making carrot cake and Zucchini bread and Pumpkin Pie and they've not though what to do with all of the other guys that are in the fridge.Suzy Chase: When did you first get the inspiration to write a cookbook about vegetable based desserts?Ysanne : So, I've been writing cookbooks for 20 years now. My first one was published in 2001 and there's been like 13 and I wrote a book for Rizzoli about food at the ranch in Malibu where I was based. I was the gardener. I was the head of the edible estate so, this beautiful place in the Malibu Mountains. And, so for like a few years I was in the garden, hands on with the vegetables, getting to know them on a personal basis on the vines and you know, that book was really vegetable centric and was exploring beautiful vegetables in plant based healthy contexts like salads and you know, vegetables and no strange ways. And, you know, really, I was not thinking about cake back then. But, I got to know the veggies really well. And, then the follow up to that, the one before vegetable cakes was a book of desserts so it was everything without refined sugar. That was kind of the angle for that book. It was called the No Sugar Cook book or Baking and Desserts, but I forget the name, but it was a no sugar book. And, then after that one, I was chatting with my publisher of that the book, Joanna, and we were just kind of chatting around what I might do next and really she sparked my inspiration. I'm going to go to give props to Joanna, she just had this kind of idea of like, "well, you know, you know vegetables and you know, cakes, so what do you think of like following that idea?" And you know, my initial thing was just like, this is so stupid. You know, I was going to be like, "I'm not in the business of gimmicky." That's kind of really the how to resistance around that. I was just like, you know, I create sensible, beautiful, elegant books. Why would I want to do something foolish?" And, then, but you know, I also am having an open mind and I guess that's almost the main promiser of this book almost is about, you know, helping people to open their minds in general. Honestly, that's kind of a theme for it because it's like, everyone including myself has so much resistance in initial thing. But, when when you go there is, I know you have, you know, and you've tried some of these recipes and you know this, there's really nothing silly, but when I was, you know, coming up with this thing, you know, I sat there and did that. I just kind of explored a bunch of vegetables and desserts in my kitchen and really got to understand that that's the flow between, the Rizzoli book about the ranch, which was, you know, caramelizing things and looking at how flavor balances with different herbs and how the vegetables kind of work and as the star of another kind of dish and then the no sugar book where it is just looking at, you know, baking and how to enhance sweetness and textures as well as flavors. And, so I kind of pull that stuff together in vegetable cakes, it's gonna, you know, help people open their minds to the most familiar things being in a different context in maybe every area of your life really. You know, the idea is like, "wow, it changes your perspective." Like suddenly things that you really were familiar with, you might be like, "well, maybe, maybe my preconception isn't necessarily the case." I mean, why not?Suzy Chase: I had another cookbook author recently explain Aquafaba to me, aka bean water. For people who aren't familiar with it, it's the water in your can of beans. Now what do you do with your bean water?Ysanne : I've included it in a few recipes. I kind of wanted to give a tip that you can't over whip it. So, this is why one of the many reasons it's awesome. With egg whites, you can over whip it, right? You can put your electric whisk in and buzz it up and it'll go fantastic and if you keep going it will turn back into mush. But, with Aquafaba that will not happen. Once you've got it up into the same thumb, the same peaks as egg whites. And, if you keep going, you wouldn't destroy it, it will just keep going. So, there's no reasons to hold back on whipping. And, so I always go over, I always whip it as far as it goes to being peaks, which is usually about, sort of six or seven minutes, that's longer than egg whites and then go another minute just in case. So, I would suggest eight minutes as a minimum. So, I've used it as the base for a pavlova for a radish pavlova recipe in the book, which I'm really happy with. And, I took like a month experimenting, by the way, that was the recipe that got the testing more than any other, every night for about a month. I was living in Brooklyn. It was winter, there was no going out anyway. Every night I sat there and whisks Aquafaba be will to a minimum of eight minutes and then incorporated it with various ingredients and stuck it in the oven and every night for a month, pretty much it failed until finally it didn't fail. And, that's the recipe that you have in the book to enjoy. But, sugar, that's the one recipe in the book that has refined sugar and you really shouldn't change that. Refined sugar is essential in my experience for Aquafaba, bean water, to become a pavlova like a serious large meringue. It's something to do is the structure of sugar. You know, how it works. It's not just a sweetening agent. Refined sugar is also the basis of so many of those kind of spun sugar kind of things. And, there's something around that. I believe that scientists actually haven't figured out yet why bean water does work in a similar way to the protein of egg whites that nobody really understands what's going on there yet, which is kind of exciting. But, yeah, that's how you bean water in this context. It's like a large amount of whisking. And, if you're using it for a pavlova, you have to use refined sugar. Do not sub that out for any kind of non refined sugar sweetener.Suzy Chase: On page 34, you have an asparagus sesame cake. Talk to me about the texture of this cake and your decision to incorporate full spears of asparagus into this cake.Ysanne : So, the texture is, squishy, Asparagus for me, it's so celebrated in Japan. I mean, so many cultures enjoy asparagus. And, I was tempted to go to a kind of Italian kind of thing but I just, I'm intrigued still. It's just such a different flavor palate than the one I was raised in in London or the one that I live with now here in the states. And, so for me it's, intriguing. So, yeah, I wanted to draw from Japanese culture, Japanese cuisine, they do use barley flour a lot more and it has such a gentle sweetness and then much is visually, it bumps up the green. I kind of, I've used it in a couple of recipes in here, but also the bitter kind of flavor I think in a cake context is really interesting. And, then black sesame seeds as well visually on the flavor of that, it goes so well with asparagus. And, then I went to chili flakes, which is, I guess the unusual ingredient in this cake, asparagus is not already unusual. So, I was just, you know, I figured, let's try, I mean, why can a cake not have a little kick while we're at it? So, there's a tablespoon of chili flakes there. It's, you know, it's a sizable amount. And then I went to shiso leaves because I can never resist shiso leaves in cocktails in anywhere. So, yeah, shiso leaves are in. And, then I kind of was like, at this point I want to bump it into the cake while, so vanilla is a go to, but anything tasting sweet and smelling sweet. And, then I wanted to put some almonds in there as well. So, yeah, that that makes a squishy Japanese kind of cake where you can see the asparagus spears. I've not blended them. So, you know, there's a visual, that's , I think, quite elegant to look at. Excuse me.Suzy Chase: Is it a cake or is it a sculpture? Um, no, it's your Godzilla cake. I can honestly say this was a first for me. Please describe this cake.Ysanne : So, I'm hoping that all of your listeners know what a Romanesco cauliflowers is because if they haven't, like, seriously guys, you need to look this up. Go on the internet. If this already one thing you look up after this podcast it's Romanesco cauliflower or sometimes it's called Romanesco broccoli. Same thing. Look it up. Have a look at the images on your browser. And, you will agree with me that, you know, I mean, I've never met a Romanesco cauliflower, but I didn't want to frame and hang on the wall as art. Kind of thought I have to do something in a cake with a whole one because that I'm not pulverizing that thing. I'm not telling you to take that beautiful Romanesco and shred it. No, I'm like, let's frame it with a cake. So, that's the Godzilla cake. The name Godzilla cake because once I've made this thing, I was like, it, I mean, it's a Godzilla. It's like a monster's coming out of the cave. First reaction is the comedy reaction. Like, the first reaction is the, "Oh my God, what is going on here?" But, then see, because it is so overwhelmingly pretty, this vegetable, you know, there is that, that there's, you can't help but admire it. And, there's, you know, the, again from the cognitive psychotherapy kind of place, it's like weird because it's green. Okay. So, automatically your brain is in a non compute, but that kind of again works in our favor because it's kind of suspending disbelief. There's like a, it's just so strange that they can't resist. And, I'm talking about children but also like it's quite an adult flavor profile for the adults, I mean there's the coconut and that I'm so coconut and cauliflower, you know, think about it goes together. It just does. And, then from the savory kind of, you know, it's kind of taken also from the whole baked cauliflower thing. That's the thing right now, kind of the cauliflower steaks kind of idea, which was actually in my book for Rizzoli, the ranch, we had cauliflower steaks and you're looking at whole cauliflowers and baking them. So, instead of doing it with olive oil and salt and pepper and whatever, and doing, you know, the savory thing, I kind of took cardamom but I've kind of covered the cauliflower with a coconut oil but then I bumped up with cinnamon 'cause cardamom and cinnamon they go together, right? So, I've kind of drawn from the classic flavors of a savory cauliflower bake kind of thing and then bumped it up. There's maple syrup and coconut and cardamom and cinnamon. Like, hopefully your mouths are watering by now. Like it actually is. Delicious. It's an elegant flavor profile and kind of quite fashionable as long as it's like on trend with coconut stuff.Suzy Chase: On Tuesday I made your recipe for Red Radicchio cake on page 32, this was one of my most surprising recipes I've made on this cookbook podcast. Briefly go over what goes into this cake and then I want to talk about it.Ysanne : So, the ingredients are, we have, coconut yogurt, excuse me, 'cause I wanted to make it dairy free. Everybody does not want to make it dairy free. You can use regular yogurt but coconut yogurt, is what's in there? And, then we've got the zest and juice of half a lemon. I think I mentioned earlier about my thing about organics, but it's so important use and organic lemon if you're zesting. And then your olive oil. So, so far we're kind of making a dressing, right? And, then you've got radicchio leaves. So far it's a salad. Then you got some eggs because we're making a cake and coconut sugar 'cause I love coconut sugar. I kind of wanted to talk about that after. Yeah, that's in there. A gluten free, plain flour, all purpose. You know, just that mix that you can get. Again, if gluten free isn't a thing he can use just regular flour. Personally I'm a fan of inclusive desserts, so that's I guess why there's a lot of gluten free, dairy free, sugar free stuff in my life because I really love to make a dessert that everybody at the table can eat the guy that loves his donuts. The girl that's like Paleo, Vegan, super skinny, doesn't eat anything. I want all those people to eat together when it comes to dessert. So, yeah, inclusive means high on flavor. Deliciousness, sweetness. So, the donut guy is going to want it, but you know, free of anything that might be an allergen, or in some way nasty so that she'll eat it too. So, yeah, those things with polenta, dry tarragon, I mean at this point, you know, really it's still a salad and then we've got like some cinnamon, we have black pepper because it's basically salad and some sea salt or pink Himalayan salt I prefer, and some baking powder. And, then you're just going to decorate it with some tarragon, some fresh sprigs of tarragon, and so it's a very salady cake.Suzy Chase: I thought it was going to be the savory salady, polentay cake and that little tiny bit of coconut sugar sweetens it so nicely. It's a fooler if you ask me.Ysanne : Thank you. I'm so glad that it fooled you. Yeah, no, I mean that's quite an honor. The uses is as somebody who knows what you're saying in the kitchen. I guess the cinnamon helps bump it up as well. I mean you can use cinnamon in a savory context. I think, everybody's thrown it into a bolognese sauce at some point, you know, but like it's basically from the sweet kingdom, cinnamon, even though by itself it's not sweet, right? It's not sweet guys, like lavender isn't sweet, but it's all about context? But, yeah, this is basically a salad that I bumped up. Then so the coconut sugar, I did kind of want to briefly mention why I love coconut sugar so much. So, it's a traditional ingredient. This is not a new fangled thing. My favorite ingredients are always traditional. In fact, you know, kind of steer away from anything unless it's been tested on at least a couple of generations if possible. So, coconut sugar has been going for a millennia. I mean it's at least a thousand years old, probably older. In Indonesia. the coconut trees there, or palms, forever, a guy has been tying a rope generally a guy, I think always a guy actually, tying a rope between his ankles, shinning up the coconut palm and before the coconuts come and they have long skinny ones over there, well you know, every kind of palm, but those ones are super long, skinny. So, it's a very skilled job. Shins up there with a knife, slits the flower, the blossom that's up there, a little piece of the blossom, just a quick one cut to drain off the nectar in the flower. Really important that he doesn't damage the flower because if he does, no coconut's right? I mean it's like any fruit, there's a flower first, then that gets pollinated, then it becomes the fruit in that case, the coconut. So, you really don't want to damage the flower that you can drain off some of the nectar and the bees will still come and pollinate that thing. You'll still get your coconuts. And, so he'd drain off the nectar shin all the way back down the palm, carrying the nectar in a little pot and then tip it out into a long narrow tray and the sun then evaporates off the water and in the bottom of the tray you're left with are kind of sticky toffee kind of residue. And, you the then grind that up and that is coconut sugar and so it's basically flower nectar of the coconut plant full of nutrients. So, many minerals in there, such a slow release of sugar. It's got a much lower glycemic index than any of the different cane or beet sugars. So, it's a really beautiful old traditional ingredient that we can now get in the states. It's not everywhere, but it is, it's fairly easy to find now. So yeah, that's one of my favorite sweeteners.Suzy Chase: So, I'm dying to hear about your other love, music. Talk a little bit about how your food and music perspectives intersect.Ysanne : I've been writing cookbooks since about 2000, but music is definitely the thing I'm best known for. I guess the easiest way to explain it is I smashed pumpkins and bake 'em. I'm a composer and a conductor and a musician and I've toured and recorded with artists, including the Smashing Pumpkins, Elton John, Tiesto, Christina Perry, I guess Hawkwind back in the mist of time in my early years. And, simultaneously like so many musicians I have been passionate about food. You know, as I mentioned earlier, I was in Japan, music brought me to Japan, but you know, while I was there, and this was a long time ago, it was the late nineties. So, yeah, there were traditional foods there, it was incredible to land and discover this whole world of food while I was there for music. And, I guess also you're more likely to go to a fancy restaurant at some point, so get exposed to stuff at that end and you're more likely to go to a super non fancy side of the road, you know, while the tour bus is stocked kind of joint. I mean I went to the Royal College of Music and studied composition and conducting with violin, and so that was the first thing. But, you know, I was writing about organic food from a political perspective actually. It was, absolutely not about flavors in the 90s. It was looking at, you know, how farm workers are treated and how animals are treated. And, looking about how organic, you know, really does address a lot of those issues for people. You know, I was vegan for a few years and for me, organic was the thing that allowed me to eat non plant foods because the cruelty just isn't there. And, the toxins aren't there and if you're treating animals with respect, you know, that was a whole world. So, yeah, it was always the conceptual ideas and the history, food and the future of food, which is kind of my latest book. And, it's all that as much as just, you know, enjoying eating your food. And, and that's the same with music really. It's the same ideas that, I mean, the Smashing Pumpkins are known for conceptual ideas, right? I mean all of these artists that I've been associated with and have worked with and have, yeah, I spent time with, we're talking about ideas and history and the future and how these things intersect. So, for me, it's, it's one continuity like being a composer and being a writer. It's really two sides of the same coin.Suzy Chase: Now to my segment called My Last Meal. What would you have for your last supper?Ysanne : I mean, I guess chocolate with coffee, right?Suzy Chase: Sure.Ysanne : Thanks.Suzy Chase: So, where can we find you on the web and social media?Ysanne : So, I've got three presences that the main one, for you guys is tastecolors.com. That's my food world. My music world is, Ilovestrings.com, strings as in violin and things. And, then I have a third entity, which is a music and food all at the same time, and that's yntegrity.com and that's with a Y. Y-N-T-E-G-R-I-T-Y.com and my socials, I do all of the socials, well, the platforms and they have links from those three websites. So, tastescolors.com, Ilovestrings.com and yntegrity.comSuzy Chase: Well, you have certainly encouraged us to widen our perspective and enter into a brand new parallel world of possibilities. Thanks so much for coming on Cookery by the Book podcast.Ysanne : Thank you so much for having me, Susie. Glad to be here.Outro: Follow Suzy Chase on Instagram at Cookery by the Book and subscribe at cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery by the Book podcast. The only podcast devoted to cook books since 2015.

Cooperazione N. 10 del 07 marzo 2016

Numéro 10 paru le 07 mars 2016

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Rezept aus der Ausgabe 10 / 2016

Historias sobre música, eso es Música Prestada, la sección de El Ático en la que Miguel Rodríguez toma prestados fragmentos musicales para contarnos una inspiradora historia sobre la música. Hoy, el Concierto Romanesco de Ligeti y... ¿abejas?

Historias sobre música, eso es Música Prestada, la sección de El Ático en la que Miguel Rodríguez toma prestados fragmentos musicales para contarnos una inspiradora historia sobre la música. Hoy, el Concierto Romanesco de Ligeti y... ¿abejas?

Family farms dominate the agricultural landscape of the Lower Michigan Peninsula, growing lots more than those celebrated sour cherries. Romanesco and kohlrabi, for instance, which the children of Traverse City Area Public Schools have come to enjoy are grown there. Learn how the district is drawing in local growers with the help of a network of community partners. This program was brought to you by White Oak Pastures. “The development of the wineries and the growing of the grapes have spawned a whole new industry in Northwest Michigan.” [5:00] —Mark Coe on Inside School Food “It’s a part of our wellness policy, to promote as much scratch cooking as possible.” [22:10] —Tom Freitas on Inside School Food

Wenn auch die erste Nummer im letzten Menu diesen Jahres eine Anspielung auf das beste Jazzalbum 2013 ist, handelt es sich um keinen “Best of 2013 Mix”. Vielmehr ist es eine weitere musikalische Zusammenstellung aus den Richtungen Jazz, Funk, World Music, Hip Hop, Downtempo und Afrobeat, so wie es der Romanesco beliebt. Styles: #Funk #WorldMusic […]

Folge 20, heute mit Buhmuckl-Jubiläumstänzen, Fahrstuhlmusik, spontaner Instant-Übersetzung, Lombardi-Gebashe, Sprudelkaffee, Kobold-Anatomie, Bettlertricks, Bohlen-Homestory, Intensiv-Ancharmen, Chiwawa-Klöten, Metallica, Bachelor of Arzt, Karnevalsinfarkt, Zoo-Eröffnung und Romanesco. Viel Spaß beim Hören, Kommentieren und Bewerten. Diesmal: I Miss You von Pietro Lombardi