Podcasts about sabzi

Jasmin Moghbeli, the Iranian-American astronaut currently in space, recently shared a photo from the International Space Station featuring her enjoying Ghormeh Sabzi.If Podgap helps you with learning the Persian language, share it with your friends. That would mean a lot to us. We can be in touch by podgapp@gmail.comBy subscribing to us at www.patreon.com/podgap you will get access to Persian Transcription, Transliteration, Glossary & Worksheet of all the episodes that are published

Join us as we dive into spring herbs and how we incorporate them into some of our favorite Persian dishes and occasions. From a simple platter of Sabzi Khordan to a rich and elaborate stew of braised herbs in the iconic Ghormeh Sabzi, we discuss our favorite ways to eat these versatile greens.   In the show's second half, we reflect on Nowruz, the Taste Awards in LA, and some of our food adventures of the last month. Be sure to listen to our plans for our next episode as we prepare for entertaining! Episodes referenced: Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef Episode 150: Traditional Meets Modern: Discovering Iranian-American Cuisine   All Modern Persian Food podcast episodes can be found here:  Episodes   Sign up for the email newsletter here!   Recipes: Sabzi Khordan | Persian Herb Appetizer Ash Reshteh - Persian Noodle Soup   Check us out on  Apple Podcasts, Spotify, and YouTube  Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com   Podcast production by Alvarez Audio

Ansh Mehra is a multifaceted professional known for his work in UX Design and education, particularly in AI and UX. He consults businesses on utilizing AI and UX to their fullest potential and shares his knowledge on platforms like YouTube and Instagram. Mehra has also launched free platforms to teach people about AI & UX Design. In this episode Ansh and Vinamre talked about: - The elaborate experience of using Apple's vision pro and meeting several CEOs of silicon valley - The best way to be productive, keeping a second brain on Notion, and PARA method - A list of books, blogs, shows and movies to improve in life This is a must watch episode for all the young folks who are exploring the world of tech and innovation. Timestamps: 0:00 Introduction 01:33 - Is Ansh Mehra a knowledge-giver off camera?, Is Ansh carrying a persona? 02:12 - Apple Vision Pro experience 03:17 - Is a VR device a productivity tool? 06:09 - What is hand-occlusion 02:04 - Driving cars while wearing Vision Pro 08:21 - Self driving cars seen by Ansh 09:42 - Tesla is the Fortuner of San Francisco 11:27 - Why Ansh went to Silicon Valley 13:26 - Ansh is a dopamine supplier during his pitches 15:52 - 16-year old raising money for startups 17:57 - How Ansh talks to new people — codified method 19:00 - Networking is dead! — this is how you connect with right people 21:52 - How to build leverage 22:32 - 3 things you need to do to scale 24:22 - Is Notion page worth it? 25:52 - This method will help you become more productive — PARA method 30:52 - How do you enforce a culture of writing in organisations 31:52 - Watch YouTube with your team to become better 33:38 - Become a conscious consumer 34:52 - Put all your chats on Archives 37:59 - How we are always counting favors unknowingly? 41:52 - The mistakes this freelancer made with Ansh 45:02 - This is what you learn painfully about business 46:37 - Play long-term games with long-term people 49:07 - Creators are making these BIG mistakes 50:58 - The best thing about hanging out with Ansh Mehra 51:59 - Reddit is an underrated platform 52:52 - 30 mistakes that people make in social settings 55:09 - How to be a great storyteller in a social setting 56:26 - Alpha males tightly shaking hands 58:17 - Small guys always try to exert force 1:00:29 - Why you need to have just fun to shine in social settings 1:01:27 - Your insecurities cannot be seen by other people 1:04:04 - Sabzi on white T-shirts 1:05:52 - How single guys approaching girls fail a lot 1:06:57 - Looking for a closure in small-talks 1:08:27 - Energy vampires in parties 1:09:18 - Body odor and smelly mouth in parties 1:11:31 - Life experiences teach you more than books 1:13:52 - The blogs that you must read to become a great CEO 1:16:14 - Watch videos at 1x only to maximize learning 1:17:42 - These books will make a great thinker 1:20:06 - These fiction books will improve your taste 1:22:52 - The real world is so scary than you can imagine 1:23:54 - The Ambani Wedding — insane PR campaign 1:25:52 - You should watch Succession — spoiler alert 1:28:44 - You must watch this animated series — Kung Fu Panda 1:35:27 - The Dumb Phone — productivity booster 1:36:28 - Fashion Hacks you need to know 1:38:50 - Ending notes for listeners == This is the official channel for Dostcast, a podcast by Vinamre Kasanaa. Connect with me LinkedIn: https://www.linkedin.com/in/vinamre-kasanaa-b8524496 Instagram: https://www.instagram.com/vinamrekasanaa/ Twitter: https://twitter.com/VinamreKasanaa Dostcast on Instagram: https://www.instagram.com/dostcast/ Dostcast on Twitter: https://twitter.com/dostcast_tweets Dostcast on Facebook: https://www.facebook.com/dostcast Dostcast on Snapchat: https://www.snapchat.com/add/dostcast == Contact Us For business inquiries: dostcast@egiplay.com == #Dostcast

Friday Bayan 1-03-2024｜Mufti Tariq Masood Speeches

A new edition of the Monday Roundtable with Pegah and Raha joining Jian in the Roqe Studio to weigh in on the unwritten rules involved in the Iranian obsession with tea, the complexities of Iranian reactions to the growth and demonstrations of Islamists in the West, the latest on a new hunger strike by Narges Mohammadi in prison in Iran, and Jian's traumatizing encounter with a leaking ghormeh sabzi container in his car.

Welcome to a memorable conversation with the dynamic Jian Ghomeshi, a Roqe Media podcast host with a deep love for food, particularly Persian cuisine. His journey, from being intimidated by Persian cooking to mastering the art of creating the iconic dish, Ghormeh Sabzi, is not just inspiring but also filled with interesting culinary nuggets. In this chat, we touch upon the formidable influence of Iranian mothers in the kitchen, the importance of supporting the people of Iran, and Jian's unique approach to learning Persian cooking by emulating his mother and remembering her tips and advice.   As we navigate the intricacies of Ghormeh Sabzi, Jian opens up about the cultural and culinary significance of herbs in Persian cuisine. His tips on the herb preparation process, the nuances of adding the right spices, and the game-changing role of fenugreek in the stew pave the way for a rich understanding of this iconic dish. This episode is your ticket to unravel the secrets behind the unique flavor profile of Persian cuisine, whether you're a novice or a seasoned cook.   Last but not least, we delve into a detailed discussion on the ingredients that bring Ghormeh Sabzi to life. From uncovering the best beans to use to the need for a large cooking pan, Jian leaves no stone unturned. Our chat also highlights his experimentation with chicken in the recipe during his vegetarian phase. So, get ready for an enlightening culinary journey through the vibrant world of Persian food with Jian Ghomeshi, one that promises to up your Ghormeh Sabzi game.   https://roqemedia.ca/   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

İran'da Nevruz çok önemli. Tek gün değil 13 gün boyunca kutlanıyor. Nevruz sofrasında olmazsa olmaz yiyecekler var. Evin bir köşesinde görsel olarak da sofra gibi bir Nevruz köşesi kuruluyor. Bu sofrada cam bir fanus içinde yüzen süs balıkları oluyor, çünkü bereket sembolü olarak balık çok önemli, yemek olarak sofrada bulunmasa bile Nevruz köşesinde olması şart. Sabzi, yani ot olması lazım, ama çimlendirilmiş buğday yeşilliği olarak. Ayrıca yedi adet “S” harfi ile başlayan yiyecek olmalı. Bunlara Haft-Sin deniyor. Haft, yani hafta. Farsça 7 demek. Peki Haft-Sin yiyecekleri neler? Hepsi kayıtta.

In episode 1437, Jack and guest co-host Sara Sabzi are joined by writer, comedian, and co-host of Stuff They Don't Want You To Know and Ridiculous History, Ben Bowlin, to discuss... Customer Rage And Revenge Hit a New 50 Year High, Joe Rogan Opened His Anti-Woke Comedy Club, SunnyD is Back... Now with Vodka--Zero F**ks, The Ninja Turtles Are Back in the Culture Wars and more! Customer Rage And Revenge Hit a New 50 Year High Joe Rogan Opened His Anti-Woke Comedy Club Joe Rogan Addresses Carlos Mencia Feud: “I Don't Have Any Hate for That Dude” SunnyD is Back... Now with Vodka--Zero F**ks SunnyD is releasing an alcoholic beverage: ‘Welcome to this fiasco' Sunny D's depression tweet is what happens when brands try too hard to relate Whatever happened to Sunny Delight? Sunny D Isn't Orange Juice—Here's What It Really Is Regulators choke on Sunny D's spinach claim The Ninja Turtles Are Back in the Culture Wars Teenage Mutant Ninja Turtles: Mutant Mayhem | Official Movie Trailer TMNT: Was April O'Neil's Original Appearance Whitewashed? A Political History of the ‘Teenage Mutant Ninja Turtles' The Right Tried to Cancel the Teenage Mutant Ninja Turtles LISTEN: Cosmic Dawn/Eighth Dimension by Salami Rose Joe LouisSee omnystudio.com/listener for privacy information.

Yassı ve yufka ekmekler dünyasında Kuzey Afrika'dan İran'a uzanan bir yolculuğuna devam edelim. Kuşkusuz en ilginci fırında kızgın çakıl taşı üzerinde pişen sangak ekmeği. Zamanında İranlı çini ustalarıyla Bursa'ya gelmiş. İran'da ekmekler genellikle tıpkı bizim Osmanlı dönemindeki gibi “nan” olarak adlandırılıyor, sonra şekli, kullanım biçimi veya çeşnisine göre tanımlanıyor. Örneğin “nan-sabziyat” otlu ekmek anlamına geliyor. Sabzi veya bizdeki sebze İran'da ot demek, bu ekmek de maydanoz, dereotu ve tarhun ile lezzet kazanan bir ekmek. İran ekmeklerinden diğer örnekler kayıtta…

Bani moved to Canada in 2019 to study Masters in Management from one of the top Business schools in Canada: Schulich School of Business. Considering how overwhelming, frustrating, confusing and time-consuming the whole application process was, she decided to lend a helping hand to the aspiring students and started her own Education Consulting Firm Collegiado. Listen to her story from looking for an expert, to become one!Bani's Instagram - @bani_abroadYoutube Channel - Bani AbroadBook 1:1 with Bani Collegiado WebsiteScams in CanadaDid you enjoy the episode? Don't forget to rate us. We'd love to hear your feedback. Official Instagram MTA Page: @MyThickAccentGurasis's Instagram Profile: @IAmGurasisMTA Podcast Website: MyThickAccent.comWant to share your story? DM us or write to us at Hello@mythickaccent.comStay tuned for the exciting new episode every Thursday at 10:00 AM EST and let's continue knowing each other Beneath The Accent! _______________________________________________Audio GlossaryAmritsar - It is a city in the northwestern Indian state of Punjab, 28 kilometers from the border with Pakistan. At the center of its walled old town, the gilded Golden Temple (Harmandir Sahib) is the holiest gurdwara (religious complex) of the Sikh religion.Kulche Chole - A traditional Punjabi recipe, Chole Kulche is made from maida (white refined flour) and cooked in a tandoor. The Kulche is stuffed with potatoes, cottage cheese, pomegranate seeds and spices. Generously glazed with a dollop of butter, it is served with chole – the spicy chickpea curry.Parantha - A flat unleavened bread, resembling a small naan (bread), that is fried on a griddle.Roti Sabzi - The word roti is derived from the Sanskrit word (rotikā), meaning "bread" and Sabzi /ˈsɑːbzi/ means ​vegetables, especially when cooked.PR - Permanent Residency_______________________________________________Want to share your story? Or know someone I should invite next on the show? DM us or write to us at Hello@mythickaccent.com

After the coarse effects of the pandemic on the finances of the country, the price of vegetables shoots up yet again. See omnystudio.com/listener for privacy information.

A cura di Cristina Bianciardi - Persian Food Experience --- Send in a voice message: https://anchor.fm/antonello-sacchetti/message

This episode is also available as a blog post: http://afghannewswire.com/2022/03/15/vegetables-rice-sabzi-chalaw-recipes/

Get inspired to set up your own Norooz/Nowruz Sofreh Haft Seen this year! Co-hosts Bita and Beata give an overview of the Persian New Year and encourage everyone to set up the traditional place setting with 7 symbolic items (or with whatever items you can get your hands on!)   Highlights of Norooz (also spelled Nowruz) It is the biggest Persian holiday and celebrated by other nationalities and countries as well It means new day and a time of renewal and rebirth Celebrated at the Spring Equinox for 13 days Youngers pay respect to elders, and in exchange the elders give them money or “Aid-e” Ends with “Sezdeh Bedar” - get out of the house on the 13th day for a picnic.    Learn more about Norooz in the Modern Persian Food podcast 3-part series episodes 22, 23, and 24 (see links below).   The sofreh Haft Seen is a special place setting with 7 symbolic items starting with the Farsi letter which has the sound of “s”   Items on the Haft-seen place setting or sofreh can include: Seeb - apple, representing health Seer - garlic, representing good health Somagh - sumac, the color of sunrise  Sombol - fragrant flower, the Hyacinth flower Serkeh - vinegar, patience and aging Sabzeh - the Persian grass or sprouted legumes/lentils, representing growth and renewal Senjed - dried jujube, representing love Samanou - wheat germ pudding, representing patience, power, and bravery Sekeh - coins; representing prosperity Shirini - sweets Additional, optional items often found on a haft-seen setting Mirror Candles Termeh or beautiful old fabric Colored, decorated eggs Fish - live or a representation of them Fresh flowers of any form A special book of poetry or a holy book (tradition being that at the moment of Norooz, clean, new bills are taken from the holy book by elders and gifted to youngers) Framed photos to commemorate deceased family members   Setting up a haft-seen can take different forms. There is a lot of flexibility with how one chooses to set it up. It can be big or small.  It can even be portable! Beata's strategy is to start out with a mirror and then build the haft seen from there. Often Beata will start out with a larger haftseen set up on a table then make it smaller on the days following Norooz. A tray is a clever addition which can be used to move the table setting up if needed, or to even transport it to another place or home altogether.   We encourage you to set up your own haft-seen! Send us your Haft Seen pics and we will share them on IG!   Ask the Beats! Manijeh from Germany asks: “What are you going to eat for Norooz this year?” Sabzi polo - herb rice Mahi - fish Aash eh reshteh - Persian Herb and Noodle Soup Kookoo sabzi   Resource links and recipes from this episode: Modern Persian Food podcast 3-part Series- Episode 22:  Norooz Part 1 Episode 23:  Norooz Part 2 Episode 24:  Norooz Part 3   Episode 26:  Flowers | Gol Episode 64: Aash Reshteh Episode 73:  Growing Sabzeh with Naz    Recipes: Beata's Ash Reshteh | Persian Noodle Soup Asheh Reshteh – Persian Noodle Soup – Original Recipe Post Bita's Aash Reshteh | Persian Noodle Soup Beata's Persian Frittata Koo Koo Sabzi Bita's Kookoo Sabzi | Quiche Muffins Bita's Easy Marinated Salmon Haftseen for Norooz post All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio

Join Bita and Beata in today's culinary conversation about connecting to our culture with special guest Cynthia Banafsheh Samanian.  Cynthia is an expert in experiential marketing, teaches cooking class business school, and runs a podcast.  Cynthia is a great example of a woman who has built on her bi-cultural up-bringing to help others come together at the table, both literally and figuratively.   What is your mission with regards to experiential marketing with regards to your culture? “At the end of the day I am all about helping people share their culture and share their stories around food”   Is there a MPF podcast episode that you particularly connected with and why? Yes!  Episode 31, Caspian Chef Mom is from “shomal”, Farsi for the northern region of Iran and I had never heard anyone speak of the specialty foods of this region that I grew up eating   Favorite family foods - Cynthia's folks used to overnight the following Persian foods to her! Mirza ghassemi (and fresh eggs to cook and enjoy along side) Seer torshi Khoresh bademjoon   Persian foods Cynthia likes to cook: Sabzi polo Salad shirazi Cotlet Ghormeh sabzi Loobia polo Kookoo seebzamini   What do you hope to pass down to your young kids with regards to Persian-French (husband is French American) food culture? A rice cooker that makes perfect tahdig! A remembrance of Cynthia's mom's saying, “you can tell that a house is warm when the kitchen is busy” Side note:  Cynthia's parents (like many of ours) were immigrants - food was a way to bring people into their home and introduce them to Persian culture and to connect   Ask the Beats Cynthia asks the Beats:  If you could teach someone one thing, what dish would it be and why? How to make the perfect tahdig, tahchin, and an appetizer sampling platter Let us know if you are interested in Bita and Beata hosting their own cooking class!   Contact us at hello@modernpersianfood.com or Instagram   Resources and recipes from this episode: Episode 31:  Cultural Spotlight Caspian Regional Foods with Special Guest The Caspian Chef   Find Cynthia at: The Experiential Table Podcast | Food Marketing Podcast Hidden Rhythm: Teach Online Cooking Classes Culinary Marketing Coach (@hiddenrhythm) • Instagram photos and videos Bita's recipe links: Salad Shirazi | Persian Cucumber and Tomato Salad Persian Tahdig How to Prepare Persian Rice in a Rice Cooker Tah-cheen Baked Persian Chicken and Rice Casserole Tahchin Bites   Beata's recipe links: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Katte Persian Rice with Tahdig Persian Jeweled Tahchin All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Podcast production by Alvarez Audio

A family in UP falls sick after mistaking marijuana for methi. Catch the lads as they wonder out loud what they could have possibly been thinking. Next up is the story of Greek anti-vaxxers who paid bribes to get a fake vaccine, but got vaccinated with the real deal. And lastly, the Canadian who became the first ever person to be diagnosed with ‘Climate Change.' + Music credit – Simon D'Souza + Write to us – hello@farfromfact.in + Follow us https://www.instagram.com/farfromfact/ Instamojo https://www.instamojo.com/@thelads_farfromfact Paypal paypal.me/farfromfact

Use code ANARCHY20 at checkout on www.supperclubskincare.com for 20% off Sabzi! Supper Club Skincare was founded by Ziad Halub, an industry expert with over 10 years of experience working with some of the world's most prestigious skincare brands. Supper Club was founded for want of beautiful products that deliver beautiful results. At the forefront is a dedication to high quality and craftsmanship. Each product is designed to respect the raw materials. We want to transform ingredients and elevate them through nutritionally preserving extraction methods and expertly curated formulation. Supper Club produces exceptional, efficacious, multi action products from beautiful ingredients and the best materials possible. --- Send in a voice message: https://anchor.fm/skincareanarchy/message

Are you trying to figure out how to create a pre-recorded course, but wondering what steps you need to take to make it a reality?This episode's guest, Sumayya Usmani, found herself in that same position last year. Now, she has an incredible pre-recorded course teaching people instinctual cooking through her native Pakistani cuisine. You're going to love hearing how she got from point A to point B, thanks to her time in Cooking Class Business School…it's quite the story!Sumayya is the author of two award-winning cookbooks, Summers Under the Tamarind Tree and Mountain Berries & Desert Spice. She is also the creator of Sabzi, which draws from her Pakistani heritage to teach students how to create beautiful, vegetarian Pakistani dishes based on classic recipes without losing flavor.In this episode, Sumayya offers insight into how she transitioned from a career in law to writing award-winning cookbooks and creating her online course. She also shares how Cooking Class Business School gave her the direction she needed to create Sabzi and the practical steps she took to get it from just a dream to a real course with real students!If you know you have skills to offer and want to teach a pre-recorded class, but don't know where to start, you're in the right place. You're going to eat up this episode!SUBSCRIBE, RATE & REVIEW:Did this episode get you excited about teaching your own course? Do you want to hear about CCBS? Help The Experiential Table grow by subscribing, rating, and reviewing this podcast!HELPFUL LINKS:Connect with Sumayya on InstagramVisit Sumayya's websiteSign up for Sumayya's newsletter and get the 3 secrets of Pakistani cookingJoin the waitlist for SavouredRegister for my free masterclass, The 4-Step Framework For Profitable Online Cooking ClassesJoin The Experiential Table Facebook groupRead the Episode TranscriptSay hello to me on Instagram

In Episode #42, co-hosts Beata and Bita break down what is Sabzi Khordan and how it is enjoyed in Persian cuisine.  This is part of the micro episode, shorter format series.   What is sabzi khordan? Fresh herbs enjoyed in abundance (by the handful) served on platters as an appetizer/snack or as a side dish to any Persian meal Reference sabzi khordan in episode #18, “Persian appetizers” for more conversations around sabzi khordan as an appetizer   Most common fresh herbs in sabzi khordan Persian mint (similar in flavor to chocolate mint, mild, not too strong mint flavor) Tarragon Parsley Cilantro Basil (Persian Cress)   Additional items sometimes served in a sabzi khordan platter Radishes - cleaned, trimmed, and sometimes cut in a decorative way Raw onion, green onions, chives Walnuts and almonds (can be soaked to become tender, optional) Feta cheese Bread and butter Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes.  Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall.   The People's Choice Podcast Awards: Vote for Modern Persian Food in the Arts category at PodcastAwards.com   Resources and recipes from this episode:   Modern Persian Food episode #18: Episode 18: Persian Appetizers Bita's recipe for: SABZI KHORDAN | PERSIAN HERB APPETIZER   All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/ Co-host Beata Nazem Kelley blog: https://beatseats.com Co-host Bita Arabian blog: https://ovenhug.com   Podcast production by Alvarez Audio

This episode, we speak to mother and son duo Paula and Stevie, part of the family who have set up Sabzi on Ferry Road. Their Punjabi street food pop ups are wonderfully delicious, with a changing menu weekend to weekend. They're looking to open the shop up properly in July, and took the time to tell us a bit about the story behind their business!

In Episode #32, co-hosts Bita and Beata welcome a very special guest, Maz Jobrani.  Maz is a well-known Iranian American comedian who has been featured in numerous films, specials, shows, and comedy clubs.  He has more recently also started a podcast called “Back to School”.  Maz is well loved in the Iranian community and Bita and Beata are happy to have him talk about their favorite topic, Persian food, specifically Maz’s personal experiences with eating and enjoying Persian food in childhood, as a young adult, and more recently with his family.   Maz immigrated to the US at the age of 6 and grew up in northern California, in Marin, with Beata’s brothers. He now resides in Los Angeles, Southern California.   Foods and traditions Maz remembers from his childhood Maz’s favorite dishes to order from Persian restaurants Enjoying tea with parents and grandparents - chai shirin, Persian tea with sugar Eating traditional Persian breakfasts of tea, bread, cheese, and delicious jams Sabzi polo ba mahi (herb rice with fish, white fish) Kashk bademjoon (Persian eggplant dip) Mast-o-museer (yogurt with shallots) Appetizers Sabzi khordan (fresh herb platter) Gerdoo (walnuts) Paneer (Persian cheese, typically feta) Stews served over Tahdig (crispy rice from the bottom of the pot) Khoresh ghormeh sabzi Khoresh ghemeh Khoresh fesenjoon   Maz’s favorite restaurants in the LA area Darya Restaurant Shamshiri Grill  Raffi’s Place Attari Sandwich Shop for their sandwiches, i.e. mortadella sandwiches (with pickles, tomatoes, and butter), kotlet sandwich, kookoo sandwich, soups   Reference to “What I Eat - Around the World in 80 Diets” - one of the couples/authors sited Persian food as the best in the world. Reference to Padma Lashmi’s special, “Taste The Nation'' where he was one of the guests and joined in at the Elat Market.  (Persian breakfasts) Reference to Anthony Bourdain in his episode about Iran where he refers to Iranians as “the most hospitable people in the world”    Eating Persian food as a young adults/ in early 20’s Beef soltani plate Rice with oil, extra butter, raw egg All seasoned with sumac   Experiences traveling as a comedian with Persian food Restaurant hospitality (Australia, DC, SF)   Food as a bridge to cultural gaps.  Food as the #1 way to teach other people about people different than themselves and bring them closer in a way everyone understands, eating and food.  A great foray into other cultures.  Like comedy, food brings people together in joyful experiences of laughing and eating.   Ask the Beats! Maz asks Bita and Beata after sharing that he is good at eating food but not so much at making it, “what is the simplest Persian dish to cook? Bita answers with Tacheen Beata answers with Maast-o Khiar or Maast-o Laboo    Resource links and recipes from this episode:   Maz Jobrani Back to School with Maz Jobrani Podcast Darya Restaurant Shamshiri Grill Raffi’s  Atari Sandwich Shop Amoo’s Restaurant  What I Eat by Peter Menzel, Faith D'Aluisio Taste the Nation with Padma Lakshmi Parts Unknown   Tacheen Recipes: Bita’s recipe for Tacheen Baked Persian Chicken and Rice Casserole Bita’s recipe for Persian Crispy Rice Cups Tachchin Bites Beata’s recipe for Persian Jeweled Tahchin   Yogurt dip/sides Recipes:  Beata’s recipe for Maast-o Laboo | Persian Beets and Yogurt Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Bita’s recipe for Persian Cucumber Yogurt Dip Mast o Khiar   Stews: Beata’s recipe for Walnut and Pomegranate Stew | Khoreshteh Fessenjoon Bita’s recipe for Khoresh Fesenjan | Persian Pomegranate Chicken (an Instant Pot recipe) Bita’s recipe for Khoresh Gheymeh | Persian Yellow Split Pea Stew Podcast production by Alvarez Audio 

In Episode #18, co-hosts Bita and Beata explore favorite unique Persian appetizers both traditional and modern and new.  At the end of the episode, the duo touches on strategies for cooking eggplant to ensure a smooth and creamy consistency in dips and dishes.   Why make Persian appetizers? Game time snacks Healthy Fun and unique - home more, more opportunities to cook and to eat and snack   Bita’s favorite Persian appetizers Sabzi Khordan a platter with warm breads, fresh herbs, nuts, and cheese (normally feta) loghmeh (Farsi for small sandwich) - creating a perfect warm sandwich bite with thick whole wheat pita bread, butter, feta cheese, walnuts and cilantro Eggplant sides - Eggplant Borani/Kashkeh Bademjoon/Bademjan Baked eggplant (peel the skin) blended with kashk or yogurt, olive oil, garlic, salt, mint and walnuts Beata’s favorites Persian snacks and twists on Persian appetizers Chicken wings!   Basic recipe -  Pomegranate Molasses Chicken Wings -    Other healthy and unique Persian appetizers explored - Persian slider burgers Mast-o-khiar Meatballs Koo koo sabzi (mini snacking version prepared in muffin tins)   Ask the Beats! Mona from Sacramento asks: How do you get eggplant creamy every time?   Make sure you cook the eggplant long enough.  Cook it whole with the skin on until it is wrinkly and collapsed.  Remove the skin - the flesh should be soft and mushy.  Adding oil, kashk, or yogurt will also help add creaminess to an eggplant side dish or appetizer. Recipe and resource links from this episode:   Sabzi Khordan: Bita’s recipe for Sabzi Khordan | Persian Herb Appetizer Recipe Eggplant dip: Bita’s recipe for Eggplant Borani/Kashk Bademjan | Persian Eggplant Dip Bita’s video for Roasting Whole Eggplant Chicken Wings: Beata’s recipe for Baked Chicken Wings Beata’s recipe for Pomegranate Glazed Wings Koo Koo Sabzi: Bita’s recipe for Koo Koo Sabzi | Herb Quiche Muffins Beata’s recipe for Persian Frittata Koo Koo Sabzi – BeatsEats Sliders and meatballs  Bita’s recipe for Persian Kabab Slider Burgers Beata’s app recipes: 7 Easy Cocktail Party Appetizers Yogurt dips: Bita’s recipe for Mast-o-khiar Beata’s recipe Maast-o-Khiar Additional resources: Oven hug Persian Bites free e-cookbook Podcast production by Alvarez Audio

In Episode #14, co-hosts Bita and Beata share insights on how adding fresh ingredients and nutritious Persian dishes is a welcome addition to the New Year, especially in a time of feeling like many things have been taken away from us (i.e. the current global pandemic we are in).  Cheers to a better, brighter, healthier future ahead!   Fresh, whole ingredients in Persian food Fruit, vegetables, and herbs Lean meats Beans/legumes Ancient grains Nuts Yogurts and cheeses   Similarities between Iranian cuisine and the Mediterranean ‘diet’ Heart-healthy fats - i.e. olive oil, lower fat feta cheese (vs fatty cheeses), lean meats, fish and poultry Beans and legumes - good dietary fiber, vitamins, and nutrients Nuts such as walnuts, almonds, and pistachios   Using techniques to lighten up dishes and meals  Baking vs frying (for example with eggplant and when making koo sabzi) Being mindful of portions on calorically dense foods high in fat and/or sugar   In summary, Persian cuisine uses simple and fresh ingredients that are nutritious by nature.  Adding more fresh, whole foods and learning to prepare them is a great way to forge into times ahead.   Ask the Beats! Lauren of the Bay Area asks, “What is the most common spice used in Persian food?” Bita:  saffron - saffron spray in modern cooking form Beata:  turmeric, specifically added while frying onions at the start of many recipes Both saffron and turmeric add flavor and color to Persian dishes.  Saffron adds a reddish/orange tint and turmeric adds a yellow color. Recipe links from this episode:   Eggplant dishes: Beata’s recipe for Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan Bita’s recipe for Kashk Bademjan | Persian Eggplant Dip Bita’s video for Roasting Whole Eggplant Koo Koo Sabzi: Bita’s recipe for Baked Koo Koo Sabzi Beata’s recipe for Koo Koo Sabzi Fessenjoon: Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Persian Salads: Beata’s recipes for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi   Podcast production by Alvarez Audio

Indian school lunches, sex ed, periods, fair and lovely creams and so much more! Join us as we talk about our childhood and recall all the great memories! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Welcome to the second episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide some insight into one of the foundations of Persian cuisine - aromatic spices!   Turmeric and Saffron are the most common spices associated with Persian cuisine What they are, forms and versions, how to use them, and what foods they enhance The best way to store spices  How spices are sold in Iran and Turkey What's included in an advieh spice mix  Dry edible rose petals | Gohleh Mohamadi Cardamom (in teas) and Orange blossom uses  Oatmeal and Haleem porridge Cinnamon versatility and recipes Sumac’s traditional and modern uses Dried mint as garnish and key ingredient in appetizers and main dishes  How to use dried Limoo Amani Preferences and foods with fenugreek  “Ask the Beats” - Question:  What kind of rice do you use to make perfect Persian rice?  Email hello@modernpersianfood.com to be featured in a future episode   Recipe links from this episode: Rice: Bita’s recipe How to Prepare Persian Rice in a Rice Cooker (with bit on saffron) Spice mix: Bita’s recipe: Advieh mix recipe Cinnamon Oatmeal: Bita’s Healthy Creamy Oatmeal recipe with Cinnamon Ash Reshteh: Bita’s recipe: Ash Reshteh recipe Beata’s recipe: Asheh Reshteh – Persian Noodle Soup Koo Koo Sabzi Bita’s recipe:  Koo Koo sabzi recipe Beata’s recipe: Persian Frittata Koo Koo Sabzi Persian appetizers with mint: Bita’s recipe: Persian Yogurt and Cucumber Dip with Mint | Mast o Khiar  Bita’s recipe: Eggplant Borani recipe Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Khoresh Karafs Bita’s recipe: Persian Celery and Artichoke Stew (vegetarian version) Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew Khoresh Ghemeh Bita’s recipe: Persian Yellow Split Pea Stew  Lubia Polo Bita’s recipe: Loobia Polo | Persian Rice with Green Beans Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Podcast production by Alvarez Audio

We mention these lovely peeps: Sabzi (lunch in Truro) https://www.instagram.com/sabzideli/ Haywood (cider) https://www.instagram.com/haywood.farm.cider/ Sams (burgers in Truro) https://www.instagram.com/sams_diner/

Live on Dublab 05.20.20

In this episode of Highway On My Podcast, Rocky, Mayur, Abhinandan, and Prashant – or PRAM, as a Newslaundry subscriber recently dubbed them – drive up to the pahaads of Himachal Pradesh, journeying through Shimla, Solan, Chail, Kufri, Kasauli. They talk about the good, and bad, food they have along the and all the interesting people they meet.Starting their journey by taking a vote on who is a beach person and who is a mountain guy, the gang head to Shimla with much enthusiasm after discovering that all of them prefer mountains over beaches, for varied reasons. They follow the food trail on the Mall Road where they visit Sitaram and Sons, which serves a limited menu yet holds a special place in Rocky’s to do-list in the city. Abhinandan reiterates his love for confectionaries from the hills which are special due to the hawa paani of the place. They talk more about food, a haunted house, and Prashant’s love for the mail boxes in Shimla. Heading out of the city, they drive to Solan, where they station themselves while hopping to multiple places during the day. They first venture out to Barog station, a site of great scenic beauty, where they have railway wala khana that brings back fond memories from childhood. Rocky talks about how beautiful a sight it is to watch the train emerge from the tunnel near the station. The gang then talk about a jam factory and the not so happy women making the jams. Abhinandan talks about how he and Prashant seriously considered moving to the mountains and starting a small jam factory. Rolling back from Barog to Solan, they stumble upon interesting food places, one of which is Gyani Da Dhaba. Abhinandan remembers Gyani Da Dhaba for it’s lemon chicken, Rocky remembers it for the “home style food” which makes an endless string of travellers feel at home in the middle of nowhere. From Solan, they head to Chail, which Abhinandan doesn’t have many great memories of, but Rocky and Mayur remember for the Chail Palace and their jokes about the King of Patiala who built it. Mayur recommends having a cup of tea and pakodas at the palace. Heading out towards Kufri, they meet an “interesting character”, Ranjit Singh Kaushal. He runs a restaurant where, according to Rocky and Mayur’s report card, the food is barely 1/10 but the ambience is 8/10. Rocky imitates Kaushal and talks about his love for the word “kickback”. Abhinandan talks about what makes Kaushal interesting and how he would have loved to make a documentary on him. Kufri also somehow makes Abhinandan think of mule excreta that the town stank of.Near the end of their journey, as the gang head to McLeod Ganj, they find an “erratic food place” famous for its watermelon sabzi, apricot mutton and hot liquorish tea. They also give a shoutout to Alan and Cheryl, who Rocky fondly remembers as a jovial couple who run a fine food place called The Chocolate Log. They also discuss seeing a beautiful monastery, their visit to the First Cup Cafe, and where one must go if they wish to bump into Richard Gere. All this and more, only on Highway On My Podcast. See acast.com/privacy for privacy and opt-out information.

14. तेनालीराम की कहानी - बैंगन की सब्जी। Baingan Ki Sabzi | Tenali Raman in Hindi | Tenaliram Ki Kahani | Tenali Stories | बच्चों की कहानी | Hindi Stories | Kahani | kids moral stories | kahaniya Kulbeli present Tenali Raman Stories for kids. The most popular stories for kids. The most famous stories for children. Kulbeli presents Grandpa Stories for kids, Moral Stories for kids, Animal Stories for Kids, Jungle Stories for kids, Panchatantra Stories for Children, Birbal Stories for Children, Tenali Raman Stories, Fairy Tales, Moral Stories, Jungle Stories, Grandma Stories. The most popular, interesting & ancient stories for babies, nursery kids & children of all age groups by Kulbeli Hindi channel. Kulbeli- Tenali Raman Stories are Tenali's Art Sense, Cat That Fears Milk, Tenali Raman Enters The Court, Born To Be Free, Tenali Ramans Test, Tenali Raman & The Vessels, Tenali Raman's Punishment, Tenali Raman A True Person, Tenali Raman Steals Brinjals, Free Labour By Tenali Raman, Tenali Ramans Trip To Delhi, Sharing The Reward, Precious Ring, Tenali Raman & The Thieves, Nothing For Nothing, Tenali Raman & The Magician, Tenali Ramans Clever Son, Cat & Horse, Hungry Horse, Jar Of Seeds

14. तेनालीराम की कहानी - बैंगन की सब्जी। Baingan Ki Sabzi | Tenali Raman in Hindi | Tenaliram Ki Kahani | Tenali Stories | बच्चों की कहानी | Hindi Stories | Kahani | kids moral stories | kahaniya Kulbeli present Tenali Raman Stories for kids. The most popular stories for kids. The most famous stories for children. Kulbeli presents Grandpa Stories for kids, Moral Stories for kids, Animal Stories for Kids, Jungle Stories for kids, Panchatantra Stories for Children, Birbal Stories for Children, Tenali Raman Stories, Fairy Tales, Moral Stories, Jungle Stories, Grandma Stories. The most popular, interesting & ancient stories for babies, nursery kids & children of all age groups by Kulbeli Hindi channel. Kulbeli- Tenali Raman Stories are Tenali's Art Sense, Cat That Fears Milk, Tenali Raman Enters The Court, Born To Be Free, Tenali Ramans Test, Tenali Raman & The Vessels, Tenali Raman's Punishment, Tenali Raman A True Person, Tenali Raman Steals Brinjals, Free Labour By Tenali Raman, Tenali Ramans Trip To Delhi, Sharing The Reward, Precious Ring, Tenali Raman & The Thieves, Nothing For Nothing, Tenali Raman & The Magician, Tenali Ramans Clever Son, Cat & Horse, Hungry Horse, Jar Of Seeds --- Support this podcast: https://anchor.fm/kulbelihindi/support

Chopping cabbage, slushing around dal, stirring everything, onions, tomatoes, chillis, the works! Bon appétit!

How To Make Shadi Walli Aloo Ki Sabzi

Sarah and I have had these sorts of conversations almost since we first met. And out of any of the other Iranian-Americans I’ve interviewed, we have the most in common. We both come from spaces with little to no exposure to the Iranian-American community and the surrounding space is often more conservative and less tolerant of our bicultural lives.  There are times when explaining certain feelings or emotions about a particular issue that likely exclusive to the ‘white adjacent life’ that I’ll see blank stares from my friends. But then there’s Sarah, nodding, ready to chime in to expand on what it is that I’ve said.  If I'm honest, her no-nonsense approach to discussing really difficult topics is refreshing. So, when I started thinking about this project, I felt it would be a disservice if I didn’t get Sarah on board. 

In this episode of the tastes of india podcast we will show you how to make a very tasty recipe with Yam Elephant Foot. This recipe tastes very much like Bihari Style fish curry. And this is very healthy because of all the goodness of Yam.

In this episode of the tastes of india podcast we will show you how to make a very tasty recipe with Yam Elephant Foot. This recipe tastes very much like Bihari Style fish curry. And this is very healthy because of all the goodness of Yam.

In this episode of the tastes of india podcast we will show you how to make a very tasty recipe with Yam Elephant Foot. This recipe tastes very much like Bihari Style fish curry. And this is very healthy because of all the goodness of Yam.

Today I am joining Rebecca Miller Ffrench (yes, that's how you spell her last name!) in her apartment in New York City, where we’re whisking up a batch of Kuku Sabzi, a Persian baked egg dish packed with fresh herbs. Rebecca is a very talented cake baker and decorator, whose floral wedding cakes are in high demand. She loves bright flavors and learning about new ingredients, so this dish is perfect for her and a fun way to kick off our pilot episode. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002RECIPE: Kuku SabziGUEST INFO: Find out more about Rebecca Ffrench and her fabulous floral cakesCULINARY QUESTIONS: Please post those on the Kitchen Radio FB pageCOOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school.Thank you for listening!

Aloo ki Sabzi, Mashed Potatoes and – everyone’s favorite – Batata Wada. One vegetable, so many different avatars! This starchy spud is so versatile and ubiquitous that you may think it’s always found favour with people. But the story of the potato is a long and chequered one!From being discovered by the Spanish to being...

On today's episode of THE FOOD SEEN, growing up North Indian in The Lone Star State (Dallas, Texas to be exact) didn't mean Indian-American mashups like Roti Pizza were a given. For food writer Priya Krishna, her mother Ritu's penchant for cooking, lead her away from the traditional dal and sabzi recipes you'd see in Hindi cookbooks, instead, considering her cuisine a coalescence. Now, it's the eponymous name given to her daughter Priya's cookbook, “Indian-ish": Recipes and Antics from a Modern American Family”. Image Courtesy of Houghton Mifflin Harcourt The FOOD SEEN is powered by Simplecast.

In this episode of the tastes of india podcast we will show you a simple and tasty recipe with bitter gourd (Karela). We use a lot of onion in it and are hence calling it pyaaz waale karele ki sabzi.

In this episode of the tastes of india podcast we will show you a simple and tasty recipe with bitter gourd (Karela). We use a lot of onion in it and are hence calling it pyaaz waale karele ki sabzi.

In this episode of the tastes of india podcast we will show you a simple and tasty recipe with bitter gourd (Karela). We use a lot of onion in it and are hence calling it pyaaz waale karele ki sabzi.

In this episode of the tastes of india podcast we will show you how to make Tari Wale Aloo ki Sabzi. This is a simple and very desi recipe and goes really well with Puri. It can also be served along with Chapati and Paratha.

In this episode of the tastes of india podcast we will show you how to make Tari Wale Aloo ki Sabzi. This is a simple and very desi recipe and goes really well with Puri. It can also be served along with Chapati and Paratha.

In this episode of the tastes of india podcast we will show you how to make Tari Wale Aloo ki Sabzi. This is a simple and very desi recipe and goes really well with Puri. It can also be served along with Chapati and Paratha.

In this episode of the tastes of india podcast we will show you a Rajasthani dish known as Gatte ki Sabzi. We will show you how to make this Gatta Curry Recipe in a simpler and easier way. Even though this is a simpler way, this recipe takes some time, so you better be ready for it.. But I am sure you will enjoy this recipe.

In this episode of the tastes of india podcast we will show you a Rajasthani dish known as Gatte ki Sabzi. We will show you how to make this Gatta Curry Recipe in a simpler and easier way. Even though this is a simpler way, this recipe takes some time, so you better be ready for it.. But I am sure you will enjoy this recipe.

In this episode of the tastes of india podcast we will show you a Rajasthani dish known as Gatte ki Sabzi. We will show you how to make this Gatta Curry Recipe in a simpler and easier way. Even though this is a simpler way, this recipe takes some time, so you better be ready for it.. But I am sure you will enjoy this recipe.

Recorded and edited by Sahra V. NguyenMusic by Sabzi

Recorded & edited by Sahra V. NguyenMusic by Sabzi

In this episode of the tastes of india podcast we are going to show you a simple, healthy and nutritious recipe made out of Bottle Gourd. We are calling it Lauki Sabzi recipe or, in other words "Bottle Gourd Recipe". Serve it along with chappatis, a bowl of dal with lemon squeezed in it, a slice of Onion and a green chilli and you will get the real flavor of rural India where this is a favored combination. In fact it is our favorite combination as well..

In this episode of the tastes of india podcast we are going to show you a simple, healthy and nutritious recipe made out of Bottle Gourd. We are calling it Lauki Sabzi recipe or, in other words "Bottle Gourd Recipe". Serve it along with chappatis, a bowl of dal with lemon squeezed in it, a slice of Onion and a green chilli and you will get the real flavor of rural India where this is a favored combination. In fact it is our favorite combination as well..

In this episode of the tastes of india podcast we are going to show you a simple, healthy and nutritious recipe made out of Bottle Gourd. We are calling it Lauki Sabzi recipe or, in other words "Bottle Gourd Recipe". Serve it along with chappatis, a bowl of dal with lemon squeezed in it, a slice of Onion and a green chilli and you will get the real flavor of rural India where this is a favored combination. In fact it is our favorite combination as well..

#Red FM #935 #Red FM #BajaateRaho #Fun #Comedy #Humour #Entertainment #Music #Funny, #Mawaalibhai #mumbai

Bilingual, NY is a conversation and interview podcast meant to help people practice listening to English and Japanese. twitter.com/bilingualny bilingualnewyork@gmail.com Featuring music from Uyama Hirato, Sabzi, Kaigen x Shing02, and Aso.

#redfmmumbai #redfm #radio #kaanphaadabhilash #redfmshendi

My guy Prometheus Brown aka Geo of The Blue Scholars came through for an epic in depth convo about all things food and music related. From his formative years at UW to becoming a respected MC and his most recent adventure as a chef doing Filipino pop up restaurants, this is a tale you don't want to miss. #ItsTheBiggest

#redfmmumbai #redfm #radio #mawaalibhai

Ashley Buzzy McHugh joins the dudes again to discuss almost fist fights, Uber arguments, angry late night roommate emails and Kuku Sabzi.

This is probably the most consistently mellow set I've done for Warm Focus- relaxed to the point of verging on ambient or new age at times. I hope you enjoy it- this is one to put on in the background and slow down with. First broadcast on BFF.fm on 03 - 23 - 2016. Tracklisting timecodes are relative to that broadcast time, Noon PST. 12:00pm Midcentury Motion by Talkdemonic on Ruins (-) 12:02pm Strength Through Fragility by Clark on Clark (-) 12:04pm The Big Ship - 2004 Digital Remaster by Brian Eno on Another Green World (-) 12:07pm Aurelian Way by Land Observations on Roman Roads IV-XI (-) 12:12pm Hello You by Casino vs. Japan on Night on Tape (-) 12:13pm At the New House / First Day of School by Chris Remo on Gone Home: OST (-) 12:14pm Land, Repair, Refuel by LNRDCROY on Much Less Normal (-) 12:17pm Chatoyant (Beauty Bass) (Instrumental) by Sabzi & MADE IN HEIGHTS on MADE IN HEIGHTS (Instrumentals) (-) 12:20pm Not a Number by Apparat on Walls (-) 12:24pm Pound for Pound by The Bad Plus on Made Possible (-) 12:29pm Hip-Hop Spa by Fatima Al Qadiri on Genre-Specific Xperience (UNO NYC) 12:33pm Anything You Synthesize - Ambient by The American Dollar on Ambient One (-) 12:36pm Tone Twilight Zone by Cornelius on Point (-) 12:40pm Leaving the Tetons by Mark Preston on Nature & Design (-) 12:45pm Fragments of Memories as a Child by The Abbasi Brothers on Something Like Nostalgia (-) 12:48pm OH by Plaid on Reachy Prints (Warp) 12:51pm Birth of a Star by Goddamn Electric Bill on Jazz (-) 12:54pm Too Much to Lose (Niva Remix) by Sun Glitters on Everything Could Be Remodeled and That's Fine (-) 12:56pm Places by Schlohmo on Bonobo - Late Night Tales (-) 1:01pm Squarepusher by Every Day I Love on Ultravisitor (-) 1:04pm Flying by Garth Stevenson on Flying (-) 1:09pm Hiatus by Nobody on Ghost Notes (-) 1:13pm Coil by Daisuke Tanabe on After Few Layers Before (-) 1:18pm Hawkmoth by Plaid on Reachy Prints (Warp) 1:24pm #3 by Aphex Twin on Selected Ambient Works Volume II (Warp) 1:31pm Petrichor by Set & Setting on Equanimity (-) 1:33pm Hummingbird by George Winston on Summer (-) 1:38pm Montana - Christopher Willits Remix by Tycho on Awake (Deluxe Edition) (Ghostly International) 1:45pm Red-Eye by The Album Leaf on Into the Blue Again (-) 1:51pm Pulse by Shigeto on Intermission (Ghostly International) 1:58pm Ageispolis by Aphex Twin on Selected Ambient Works 85-92 (Warp)

An improvised set, perfect to do creative work to: 12:00pm The Garden by Stafford Bawler on Monument Valley OST (-) 12:03pm Boy 1904 by Alex & Jónsi on Riceboy Sleeps (-) 12:06pm Knuddelmaus by Ulrich Schnauss on Far Away Trains Passing By (-) 12:12pm Canto De Ossanha (Instrumental) by Jurassic 5 on Feedback (-) 12:16pm Bee's On Mars by TM Juke on Forward (-) 12:20pm Tobiume by Susumu Yokota on Sakura (-) 12:23pm Grunting and Walking Around in a Circle by Lateduster on Easy Pieces (-) 12:27pm Nevergreen by Emancipator on Safe in the Steep Cliffs (-) 12:31pm Void by Seekae on The Sound of Trees Falling on People (-) 12:34pm The Pacer by Lazlo Hollyfield on The Pacer EP (-) 12:38pm Casanova 70 - The Secret of Cool by Air on The Remixes - Vol. 1 (-) 12:43pm Come by Lemon Jelly on Lemon Jelly.ky (-) 12:51pm Music for a Found Harmonium by Penguin Cafe Orchestra on Preludes, Airs and Yodels (-) 12:54pm Circular Motion by Pilote on Uncategorized (-) 1:01pm We've Been Inside Too Long by Kyson on The Water's Way (-) 1:05pm Knee-Deep in the North Sea by The Portico Quarter on Knee-Deep in the North Sea (-) 1:09pm Degrees of Light by Taylor McFerrin on Early Riser (-) 1:12pm Classic Noodlanding by Do Say Make Think on & Yet & Yet (-) 1:16pm Viices by Made in Heights & Sabzi on Made in Heights Instrumentals (-) 1:20pm What We Meant by E-Vax on Parking Lot Music (-) 1:23pm So So Lovely by Shigeto on Full Circle (Ghostly International) 1:26pm Get Better John by Max Mool on Skulltaste (Ghostly International) 1:29pm Human Behavior by The Bad Plus on The Bad Plus 3 Pak (-) 1:34pm Perverted Undertone by Prefuse 73 on One Word Extinguisher (Warp Records) 1:37pm Kodokunohatsumei by Toe on The Book About My Idle Plot on a Vague Anxiety (-) 1:40pm Heim - Four Tet Remix by Pole on Four Tet vs. Pole (-) 1:44pm Voyager by Daft Punk on Discovery (-) 1:47pm Sing by Four Tet on There is Love in You (-) 1:51pm Thora Vukk by Robag Wruhme on Thora Vukk (-) 1:56pm Do The Astral Plane by Flying Lotus on Cosmogramma (-)

It's the first Thursday of the month, you know what that means: Asian Pacific Islander American HIP HOP! This week's featured artist: Seattle's BLUE SCHOLARS! Join us as we talk live with Pinoy emcee Geologic and Iranian American dj/producer Sabzi about their new album, Bayani. Also hear APIA participants of the recent US Social Forum in Atlanta report back about their experiences, share their analysis of the issues API communities face. Plus our a special Blue Scholars Hot 7 @ 7 mix by DJ Phatrick, community calendar and more! Contact: 510-848-6767×464; apex@kpfa.org ; for more stories: www.apexexpress.org. For Apex's hip-hop site: www.myspace.com/apexexpress The post APEX Express – July 5, 2007 appeared first on KPFA.