Podcasts about serves

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  • 1,694PODCASTS
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Best podcasts about serves

Latest podcast episodes about serves

All Of It
Local Chef Spotlight: A New Sahadi's Cookbook

All Of It

Play Episode Listen Later Nov 25, 2021 20:00


[REBROADCAST FROM September 15, 2021] The James Beard Award-winning Sahadi's market has been a local favorite for over a century. Now, with the new cookbook, Flavors of the Sun: The Sahadi's Guide to Understanding, Buying, and Using Middle Eastern Ingredients, anyone can enjoy the flavors of Sahadi's at home. Cookbook author and Sahadi's co-owner and culinary director Christine Sahadi Whelan joins us to discuss.   Moroccan Marinated Chicken Breasts This recipe is yet another example of how the rich blend of spices in ras el hanout can give a simple preparation depth and nuance with very little effort. Marinating chicken in yogurt tenderizes the meat and keeps it juicy as it grills. Serve this with a room-temperature grain dish, like the Millet Pilaf with Almonds and Feta on page 115, and a cooling salad of Persian cucumbers. SERVES 4 1/2 cup [120 g] plain Greek yogurt, full or reduced fat1 Tbsp ras el hanout1 tsp fine sea salt1 tsp hot paprika1 tsp hot red pepper flakes4 large bone-in, skin-on chicken breast halvesChopped fresh cilantro, for garnish In a medium bowl, stir together the yogurt, ras el hanout, salt, paprika, and red pepper flakes. Add the chicken and turn to coat thoroughly with the seasonings. Cover the bowl and marinate for 2 hours in the refrigerator. Prepare a gas or charcoal grill. When hot, mound most of the coals to one side. Place the chicken breasts over the hottest part of the fire, skin side down, and cook until the skin has developed a bit of char and the fat has rendered. Turn the breasts skinside up, move to the cooler side of the grill, and cover the grill. Cook the chicken, turning once or twice, until cooked through, 25 to 30 minutes. Alternatively, you can prepare this in the oven. Preheat the oven to 350°F [180°C] and arrange the chicken in a baking dish large enough to hold them without touching. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes. Garnish with the chopped cilantro. Serve hot or at room temperature. Excerpted with permission from 'Flavors of the Sun: The Sahadi's Guide to Understanding, Buying, and Using Middle Eastern Ingredients' (Chronicle Books, 2021) by Christine Sahadi Whelan. Copyright text © 2021 by Christine Sahadi Whelan. Copyright photographs © 2021 by Kristin Teig.

All Of It
Local Chef Spotlight: Hawa Hassan's 'In Bibi's Kitchen'

All Of It

Play Episode Listen Later Nov 25, 2021 23:06


[REBROADCAST FROM November 10, 2020] Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, joins us to discuss her new cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.   ndizi Kaanga (FRIED PLANTAINS) As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.   SERVES 4 3 tablespoons unsalted butter (or ghee)2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal2 tablespoons freshly squeezed lemon juice½ teaspoon kosher saltPinch of freshly grated nutmeg Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute. Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving. Reprinted from 'In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean' by Hawa Hassan with Julia Tershen. Photography by Khadija Farah. Published by Ten Speed Press.

All Of It
Local Chef Spotlight: Mina Stone on 'Lemon, Love & Olive Oil'

All Of It

Play Episode Listen Later Nov 25, 2021 14:39


[REBROADCAST FROM September 22, 2021] Chef Mina Stone, who helms Mina's at MoMA PS1, joins us to discuss her latest cookbook, Lemon, Love & Olive Oil, which combines her Greek and Jewish heritage into hearty, citrusy recipes.   CACIO E PEPE–INSPIRED KALE SALAD This is my version of having the idea of a decadent pasta, in salad form. It has the flavor components of a cacio e pepe, set against the backdrop of a hearty forest of green kale. The kale stands up to the challenge, providing a healthy vehicle for the tangy salty cheese, crunchy hazelnuts, and spicy black pepper. Serves 4 to 6 6 cups (400 g) lacinato or curly green kale (about 2 bunches)Extra virgin olive oilJuice and zest of 1 lemonSalt and freshly ground black pepper½ cup (40 g) grated pecorino cheese½ cup (65 g) hazelnuts, toasted (see page 9) and chopped Cut out the thick middle rib of the kale leaves or tear it off with your hands. Layer a few kale leaves on top of each other and cut into bite-size pieces. Repeat until all the kale is done. (Alternatively, you can cut the kale into ribbon-size pieces for a “pasta” look.) Put the kale in a serving bowl and massage it with enough olive oil to coat each leaf. Add the lemon zest, lemon juice, a sprinkle of salt, and lots of freshly ground black pepper. When you are ready to serve, toss the kale with most of the cheese and most of the hazelnuts and garnish with the rest. Finish with freshly ground black pepper and serve. Reprinted from 'Lemon, Love & Olive Oil' by Mina Stone. Design by Urs Fischer. Published by Harper Wave.  

Don't Shoot The Messenger
Ep 198 - Caro's Come Down with COVID

Don't Shoot The Messenger

Play Episode Listen Later Nov 25, 2021 64:02


Join Caroline Wilson and Corrie Perkin for Ep 198.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the podcast, Caro drops a little bombshell with the news that she and the family in Amsterdam have contracted COVID – she shares the details of what's been a rough week for all.We also discuss;The protests against COVID measures in both Amsterdam and MelbourneThe mood in MelbourneRetail in disarray as COVID protocols and supply issues wreak havocThe Australian Cricket team's latest disgraceIn The Cocktail Cabinet for Prince Wine Store it's wonderful to have Myles join us in the studio again for a tasting of cider and ginger beer.We try Jamaican Ginger Beer, Hills Cloudy Cider and Ciderman Apple CiderHead to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Caro's Crush of the Week is Steve Carrell – she's been binging on The Office all week and Steve has been a saviour. Corrie also loved Steve in Hope Springs.Caro's been reading The Most Fun We've Ever Had by Claire Lombardo.Highly recommended viewing - Maid on NetflixBelinda Jeffery's Flourless Almond Coconut and Vanilla Cake – get the recipe HERE or below.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Belinda Jeffery's Flourless Almond, Coconut And Vanilla CakeThis is from the secret cache of recipes I turn to when I have to whip up something special at very short notice – and it's just fabulous. Although it's an unassuming slim little cake and somewhat wet inside, don't let looks fool you; it has the best flavour, and there's a lovely contrast between the slightly chewy crust and buttery crumb. What's also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream and it's like waving a magic wand that transforms it into a very elegant dessert.· SERVES 8-10.180g almond meal2/3 cup (60g) desiccated coconut1/4 teaspoon salt250g castor sugar4 x 60g eggs1 1/2 teaspoons vanilla extract1/4 teaspoon almond essence200g unsalted butter, melted and cooled2 tablespoons flaked almondsicing sugar, (optional), for dustingPreheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you're avoiding wheat) and set it aside.Put the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon whisk for 1 minute. In a separate bowl, whisk together the eggs, vanilla extract and almond essence until they're thoroughly mixed, then mix in the cooled butter until it is incorporated. Tip the butter mixture into the almond mixture and stir them together (you'll find that it's quite a loose batter). Scrape this into the prepared tin and spread it out evenly, then scatter the flaked almonds over the top.Put the tin in the oven and bake the cake for about 40 minutes, or until the top of the cake springs back slowly when you press it gently. Cool the cake in the tin on a wire rack.Once the cake is cool, invert it onto the rack, remove the tin and paper and invert it again onto a serving plate. Dust the top lightly with icing sugar, if liked, and serve.It's handy to know that this freezes very well…I usually slice it before I freeze it and defrost (or microwave) it as I need it (frequently in my case!). It also keeps well in the fridge for a week or so. Warm it gently or bring it to room temperature before eating it – although it has a rather fabulous ‘chewy' almost candy-like texture when it's cold too.

Midday
What Ya Got Cookin'? Three chefs' tried-and-true Thanksgiving recipes

Midday

Play Episode Listen Later Nov 24, 2021 49:40


It's the 6th anniversary of the universally beloved What Ya Got Cookin-Thanksgiving Edition, here on Midday. Last Thanksgiving, the rule of thumb was cancel, or keep it super small. COVID infections are once again on the rise, but lots of people, even those as young as five, have been vaccinated and boosted, so many more people are venturing back to the Thanksgiving table. Our mission here on Midday is simple: we've got three wonderful chefs at your disposal to share recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair. John Shields is a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art. He's also the host of Coastal Cookingon MD Public Television and PBS. John's latest book is The New Chesapeake Kitchen. Chef Damian Mosley is the creative spirit behind Blacksauce Kitchen, which you can find at the Waverly Farmer's Market and at their storefront on 29th Street in Remington. A little later in the show, we'll check-in with Debonette Wyatt, the chef and owner of My Mama's Vegan, a new Vegan restaurant on Greenmount Avenue here in Baltimore. So if you are not a turkey eater, we'll be showing you some love a little later. And speaking of My Mama's, we'll also check in with Tom's mama, Rosemary Hall, to find out what she's bringing to Thanksgiving with his brother in Tennessee... Whatever you love about Thanksgiving, we'd love to hear about it. What are your family food traditions? Which of the six million ways to make cranberry sauce will you choose tomorrow? Who's coming to your house, or whose house are you going to, and what COVID precautions will everybody be taking?Let's talk, and let's share with each other the things we love about Thanksgiving, culinary or otherwise. Some community notes: The Y of Central MD's annual Turkey Trot Charity 5k is happening again tomorrow. You can run it. You can walk it. You'll enjoy it either way, and you'll help the Y provide meals and services to folks throughout Central MD. To sign up, click here. And this note about some musical happenings at An Die Musik, the performance venue in Baltimore's Mt. Vernon neighborhood. The John Lamkin Quintet will play a set Friday night; TK Blue and the Mentors Trio will play Saturday night, and on Sunday afternoon and evening, the Eric Byrd Trio will play “A Charlie Brown Christmas,” a great show for families. You need to be vaccinated to attend in person. You can stream all of these shows too. Check it all out at An Die Musik'sWebsite. _____________________________________ Here are three of John Shields' classic Thanksgiving recipes: Thelma's Crab and Artichoke Dip This rich and satisfying dip recipe is from Baltimore's Thelma Tunney. It teams blue crabmeat with tender artichoke hearts in a lightly spiced mayonnaise-based sauce and is actually prepared like a casserole. When guests find out Thelma has been invited to a potluck party they are also attending, their mouths start watering in anticipation of this dip. Thelma often serves this dish as an entree baked in individual ramekins accompanied by a fresh garden salad and a hot crusty baguette. When you serve it as a dip, provide plenty of baguette slices or crackers for dipping. 8 ounces sharp cheddar cheese, shredded 2 cups mayonnaise 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce Juice of 1 lemon 1/8 teaspoon cayenne Freshly ground black pepper 1 jar (16 ounces) artichoke hearts, drained and cut into small pieces 1 pound backfin or special crabmeat, picked over. ½ cup chopped parsley Preheat the oven to 350°F. Butter a 6-cup casserole dish. Combine the cheese, mayonnaise, mustard, Worcestershire, lemon juice, cayenne, and black pepper in a large bowl. Stir until well mixed. Gently fold in the artichoke hearts, crabmeat, and parsley. Pour the mixture into the casserole dish. Bake for 20 to 25 minutes. Serve at once.  Serves 8 to 10. _______________________________________ Champagne Cabbage and Apples Not that I really understand the concept, but some people just do not like sauerkraut—go figure. But I found a solution--a little devious, but a solution nevertheless. And here it is: a braised champagne “kraut,” with ginger, caraway, and a goodly amount of tart apples. The secret is rinsing the sauerkraut well under cold water, and then the kraut naysayers will enjoy a plateful extolling the virtues of cabbage, and, of course, champagne. Honestly, whether you like kraut or not, this dish really is a crowd pleaser. 6 tablespoons butter or olive oil 2 slices bacon, cut into 1/2-inch pieces (optional) 1 small onion, thinly sliced 2 tablespoons minced fresh ginger 1 teaspoon minced garlic 3 tart apples, peeled, cored, and thinly sliced 2 jars (2 pounds each) sauerkraut, rinsed in cold water several times and drained 2 cups dry champagne 1 teaspoon caraway seed (optional) Salt and black pepper, to taste. Preheat oven to 350°F. In a heavy ovenproof pot, melt the butter, and if using, render the bacon for a few minutes. Add the onion, ginger, and garlic. Sauté for 4 minutes. Add the apples and sauté for 2 minutes longer. Place the rinsed sauerkraut into the pot. Pour in the champagne, caraway seed, salt, and pepper. Toss together and bring to a boil. Cover tightly and bake in the oven for 1 hour.  Serves 8. ____________________________________ Emily's Favorite Black Rock Orchard Apple Pie 2 ¾ cups flour ¾ cup butter 1 large egg ¼ cup milk 10 large tart apples ½ cup sugar 1 teaspoon ground cinnamon 1 cup cereal flakes (corn, wheat, or a similar type of cereal) Preheat oven to 375 degrees F. Place the flour in a mixing bowl and cut butter in with a pastry cutter, or the tips of your fingers, or in a food processor. If using a food processor, use the pulse feature, taking care to only get a coarse mixture. You don't want to over-process. Beat the egg and the milk together and mix with the flour mixture to form a stiff dough. Divide the dough into two pieces and refrigerate. Peel, core, and thinly slice the apples into a bowl. Mix the cinnamon and sugar together and mix with the apple slices. Roll out one ball of dough to fit the bottom and sides of a 12X9-inch Pyrex baking pan. Sprinkle with the cereal flakes, leaving a ½-inch border around the edges of the dough. Spoon the apple mixture over the flakes. Roll out the remaining dough and place over the apples. Seal by pinching the edges together and brush with a little milk to help brown the top of the pie. Place pie in the oven and bake for 1 hour. Remove pan and place on a wire rack to cool. Pie may be served warm or cold. Serves 10 to 12. Adapted from John Shields' Chesapeake Chef column inEdible Chesapeake MagazineFall 2008 Edition. See omnystudio.com/listener for privacy information.

Dirty Little Secret - The Jubal Show
Colonel Sanders serves a juicy Dirty Little Secret with a side of relationship advice!

Dirty Little Secret - The Jubal Show

Play Episode Listen Later Nov 24, 2021 4:32


Dirty Little Secret is when someone calls The Jubal Show with one of their top secrets. No matter how big or dirty the secret is, Jubal Fresh, Alex Fresh and English Evan give the caller an anonymous nickname so no one knows who they are. Usually we don't give good advice! However Colonel Sanders' Dirty Little Secret is really, really juicy and by the end The Jubal Show gives some solid advice on relationships! Leave a rating and review wherever you listen. It will help the show out in a big way. If that's not your thing, you can find us on social media here:https://instagram.com/thejubalshowhttps://twitter.com/thejubalshowhttps://www.tiktok.com/@thejubalshow

Today in San Diego
Thanksgiving Travel, Power Shutoffs, Coronado High School CIF and Father Joe's Village Serves 900 Meals.

Today in San Diego

Play Episode Listen Later Nov 24, 2021 5:21


On the "Today in San Diego" Podcast, Steven Luke Shares about the Recent Tragedy out of Chula Vista, Upcoming Thanksgiving Road Travel and an Update on the CIF's Decision Regarding Coronado High School. Plus, Sheena Parveen Discusses the Santa Ana Weather.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

La chronique de Benaouda Abdeddaïm
Benaouda Abdeddaïm : Les Chinois estiment faire une faveur aux Américains en se joignant à leur initiative sur les réserves stratégiques de pétrole - 24/11

La chronique de Benaouda Abdeddaïm

Play Episode Listen Later Nov 24, 2021 4:02


Ce mercredi 24 novembre, le sens particulier de la coopération entre les Etats-Unis et la Chine pour faire baisser les prix du pétrole a été abordé par Benaouda Abdeddaïm dans sa chronique dans l'émission Good Morning Business présentée par Sandra Gandoin et Audrey Maubert sur BFM Business. Retrouvez l'émission du lundi au vendredi et réécoutez la en podcast..

All Of It
'New Native Kitchen' Cookbook

All Of It

Play Episode Listen Later Nov 23, 2021 15:11


Acclaimed chef Freddie Bitsoie, and James-Beard award-winning writer James O. Fraioli, join us to talk their new cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian. The cookbook explores and celebrates Indigenous cuisine from across the country, providing modern interpretations of one hundred recipes that have been the basis of American cuisine for centuries.   BISON BURGERS WITH CARAMELIZED SWEET ONIONS This recipe works the opposite of many in this book—instead of modernizing a traditional recipe, I'm traditionalizing a modern recipe. Imagine your favorite burger, then swap out the beef patty for ground bison. Ground bison is one of the least expensive ways to try this Indigenous staple, and I give my preparation additional Native American ingredients, topping the burger with caramelized onions seasoned with fresh herbs and juniper berries. Serve bison burgers over wilted greens, alongside any of my salads, or on a fresh-baked brioche bun for a Native American-meets-modern-American classic. Serves 4 1 pound (455 g) ground bison2 teaspoons salt2 teaspoons freshly cracked black pepper 1⁄2 cup (25 g) chopped fresh flat-leaf parsley1⁄4 cup (25 g) grated queso fresco Caramelized Sweet Onions, recipe follows4 hamburger buns Condiments of choice Prepare and preheat an outdoor grill to high heat. In a large bowl, add the bison, 2 teaspoons salt, 2 teaspoons pepper, parsley, and queso fresco. Mix well by hand, but do not overmix. Divide evenly and shape into quarter-pound burgers, about 1⁄4 inch (6 mm) thick. Arrange the burgers on the grill and cook 3 to 4 minutes per side for medium-rare (cook longer if you prefer medium-well). Do not touch or press the burgers during the grilling process. The key is to keep the juices inside. Otherwise, the burgers will be dry. Remove the burgers and let rest for a couple minutes. Top with the caramelized sweet onions and serve on buns with any condiments you like. CARAMELIZED SWEET ONIONS Makes approximately 1⁄2 cup (115 g) 2 teaspoons canola oil1 large sweet onion, peeled and diced1 sprig fresh thyme1 bay leaf2 teaspoons salt2 teaspoons freshly cracked black pepper 1⁄2 teaspoon ground juniper berries2 tablespoons agave nectar In a medium sauté pan over low heat, add the oil. When the oil is hot, add the onion, thyme, bay leaf, 2 teaspoons salt, and 2 teaspoons pepper. Allow the onion to sweat for about 10 minutes, at which time it will begin to caramelize. Deglaze the pan with 1⁄4 cup (60 ml) water and keep sautéing for 15 minutes. If the onions caramelize too quickly, deglaze with another 1⁄4 cup (60 ml) water to slow the cooking process. You want the onions soft and caramelized, not burnt. Add the juniper berries and agave nectar. Stir well to combine, remove from the heat, discard the thyme sprig and bay leaf, and set aside and keep warm.   Reprinted from 'New Native Kitchen: Celebrating Modern Recipes of the American Indian' by Freddie Bitsoie and James O. Fraioli. Photography by Quentin Bacon. Illustrations by Gabriella Trujillo. Published by Abrams.

The Calm Christmas Podcast with Beth Kempton
S2 Ep4: LOVE (gratitude + gifting)

The Calm Christmas Podcast with Beth Kempton

Play Episode Listen Later Nov 23, 2021 35:22


It's time to dive into Christmas gifting, with a host of ideas for mindful, meaningful gifts and some innovative ways to wrap your presents to surprise and delight. We have inspiration from JRR Tolkien, Michelle Mackintosh, Hollie McNish, Laura Pashby, Laura Fleiter and Kerstin Niehoff, and some lovely festive projects to try. Let this episode inspire you to give more love while spending less money and creating less waste this year.Featured in this episode:Letters from Father Christmas by JRR Tolkien edited by Baillie TolkienSustainable Gifting by Michelle MackintoshBehind the Scenes in Nobody Told Me by Hollie McNishCalm Christmas and a Happy New Year: A Little Book of Festive Joy by Beth KemptonLittle Stories of Your Life by Laura PashbyAdvent by Laura Fleiter and Kerstin NiehoffIngredients list for featured recipe (Serves 1)2 bananas1 apple½ teaspoon ground cinnamon2 tablespoons milk1 tablespoon quick-cooking oats2 teaspoons almond butter3 pitted dates2 spiced spekuloos biscuits, like Lotus biscuits1 tsp dried cranberriesThis is your LAST CHANCE to join the Winter Writing Sanctuary which started on Monday November 22 2021. It's a FREE two-week online writing course, and you might just love it. Find out more here and join us asap so you don't miss too much of class! https://dowhatyouloveforlife.com/course/winter-writing-sanctuary-live-2021If you want inspiration and guidance for doing what you love in the year ahead, don't miss our huge annual sale with up to 50% off online courses at Dowhatyouloveforlife.com. Ends soon!And lastly, to be in with a chance of winning a copy of Little Stories of Your Life by Laura Pashby and a signed copy of my book Calm Christmas, head over to Instagram @bethkempton. The deadline for entries is 4pm UK time on Friday November 26, 2021.Have a great week! Beth 

Christopher & Eric
Ep. 102 Christopher & Eric’s True Crime TV Club Serves Up “The Crime That Changed Us: Selena” (Selena, a True Crime Pairing Pt. 1)

Christopher & Eric

Play Episode Listen Later Nov 21, 2021 55:27


A wildly talented singer and performer and one of the most important figures in the history of Latin American pop culture, Selena Quintanilla's shocking murder outside of a Texas motel was a defining event of the 1990's. As they serve up season 1, episode 5 of THE CRIMES THAT CHANGED US, entitled "Selena", Christopher and Eric navigate the harrowing events of that shocking day in an attempt to untangle the twisted combination of youth, success and toxic fandom that cut short a dazzling career and resulted in a dramatic, high-profile murder trial. It all sets the stage for next week's episode, part 2 of our Selena Crime Pairing, a True Crime Movie Time episode featuring SELENA, the Jennifer Lopez-film based on the late singer's life.

No Content For Old Men
“tick, tick…BOOM!” serves up movie musical magic on Netflix

No Content For Old Men

Play Episode Listen Later Nov 19, 2021 17:48


I went to the red carpet premiere for this movie, and learned about the distinction between Hollywood and movies. And saw one of my favorite movies of the year. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The Pop Culture Show
Ghostbusters Franchise Returns + King Will Smith Serves Oscar Notice + The Sex Lives of College Girls + Remember Von Dutch?

The Pop Culture Show

Play Episode Listen Later Nov 19, 2021 27:41


The Ghostbusters franchise continues. Will Smith stars in a biopic about tennis superstars' Venus and Serena's father. A documentary about a questionable Hollywood fashion brand takes a dark twist into murder and mahem. A fun new show from the mind of Mindy Kaling hits HBO Max. 00:41 - Today in Pop Culture, Bon Jovi is #1 with “Bad Machine,” 198801:35 - What are we watching?06:17 - Ghostbusters: Afterlife08:25 - King Richard11:42 - 13 Minutes14:40 - The Curse of Von Dutch18:02 - The Sex Lives of College Girls20:05 - The Wheel of Time21:37 - Harriet the Spy23:17 - Cowboy Bebop25:00 - …But I bailedThe Pop Culture Show is sponsored by Glen Scotia single malt scotch.The Pop Culture Show is rated “E” for everyone. Please, review and subscribe to The Pop Culture Show available on your favorite podcast network. Get Exclusive Pop Culture Show video interviews, video content and bonus video exclusively from our Instagram. Sign up for our Pop Cult and be the first to get show announcements, free stuff and insider information only available to cult members. Watch The Pop Culture Show TV channel for the most fun, interesting and intriguing guests and moments from the show available 24/7.Executive Producer: Steve BarnesHosts: Steve Barnes, Leslie Fram, Paul Cubby BryantIntern Producer: Lauren NobleFAIR USE COPYRIGHT NOTICE The Copyright Laws of the United States recognize a “fair use” of copyrighted content. Section 107 of the U.S. Copyright Act states:“NOTWITHSTANDING THE PROVISIONS OF SECTIONS 106 AND 106A, THE FAIR USE OF A COPYRIGHTED WORK, INCLUDING SUCH USE BY REPRODUCTION IN COPIES OR PHONORECORDS OR BY ANY OTHER MEANS SPECIFIED BY THAT SECTION, FOR PURPOSES SUCH AS CRITICISM, COMMENT, NEWS REPORTING, TEACHING (INCLUDING MULTIPLE COPIES FOR CLASSROOM USE), SCHOLARSHIP, OR RESEARCH, IS NOT AN INFRINGEMENT OF COPYRIGHT.” THIS VIDEO/AUDIO IN GENERAL MAY CONTAIN CERTAIN COPYRIGHTED WORKS THAT WERE NOT SPECIFICALLY AUTHORIZED TO BE USED BY THE COPYRIGHT HOLDER(S), BUT WHICH WE BELIEVE IN GOOD FAITH ARE PROTECTED BY FEDERAL LAW AND THE FAIR USE DOCTRINE FOR ONE OR MORE OF THE REASONS NOTED ABOVE. IF YOU HAVE ANY SPECIFIC CONCERNS ABOUT THIS VIDEO OR OUR POSITION ON THE FAIR USE DEFENSE, PLEASE CONTACT US AT INFO@THEPOPCULTURESHOW.COM SO WE CAN DISCUSS AMICABLY. THANK YOU.

Free Agent Lifestyle
Man Serves 5 Years In Jail For Back Child Support, But Kids Weren't His And THE MOTHER KNEW

Free Agent Lifestyle

Play Episode Listen Later Nov 19, 2021 58:22


Man Serves 5 Years In Jail For Back Child Support, But Kids Weren't His And THE MOTHER KNEW Coach Greg Adams YouTube Channel Free Agent Lifestyle YouTube Channel

SPOTLIGHT Radio Network
Tom Barrett, State Senator (R) Charlotte, Serves in the Michigan Army National Gaurd

SPOTLIGHT Radio Network

Play Episode Listen Later Nov 16, 2021 7:31


Solid Joys Daily Devotional
How Satan Serves God

Solid Joys Daily Devotional

Play Episode Listen Later Nov 12, 2021 3:44


Satan cannot destroy us. In fact, God turns all his attacks finally against him and for us.

The Broadband Bunch
Adopting a Broadband Strategy that Best Serves Your Community - Jim Broemmer, Adams Telephone Co-Op

The Broadband Bunch

Play Episode Listen Later Nov 11, 2021 40:32


Starting out as a telephone company and transforming itself as technology has evolved, Adams Telephone Co-Operative is a sterling example of how important it is to adopt new technology as it becomes availalbe. We also discuss Adams' data centric product Sharepoint. Click now to listen as Jim shares the story of Adams! Also, be sure to subscribe on your favorite podcast platform so you never miss an episode of the Broadband Bunch! To learn more: https://followthefiber.net

All Of It
A New 'Filipinx' Cookbook

All Of It

Play Episode Listen Later Nov 10, 2021 13:38


In her debut cookbook, Filipinx: Heritage Recipes from the Diaspora, chef Angela Dimayuga explores the recipes that remind her of home, growing up as one of the more than four million people of Filipino descent in the United States. Dimayuga comes on to talk the new cookbook, and showcase her take on the classic Filipino dishes she grew up eating. Coconut Milk Chicken Adoboah • DOH • bohSERVES 6 TO 8Adobo is probably the Filipino dish best known and least understood by Westerners. Like the name of the Philippines itself—imposed by Spanish colonialists in the sixteenth century in honor of their king, Philip II—it bears the lexical imprint of a foreign empire. In 1613, a Franciscan friar, attempting to compile a Tagalog dictionary, reached for the Spanish verb adobar to describe the dousing of ingredients with vinegar, to season and pickle. But that technique of preservation, essential in a tropical climate, long predated his arrival. Adobo is an indigenous dish, and one that contains multitudes, with no two recipes alike.Vinegar is the constant. Here I use coconut vinegar (see page 179 if you're feeling ambitious and want to make your own!), along with coconut milk and coconut oil—three forms of coconut, to bring silkiness without heaviness. (Coconut milk adobo, or adobo sagata, is a tried-and-true variation in the Philippines but a little less common in the U.S.) It's just as good if you substitute rice vinegar or diluted white or apple cider vinegar. And the chicken is just a suggestion: You could roast or steam a whole fish and pour the adobo over it, or sear mushrooms, fresh langka (jackfruit), or big meaty chunks of cauliflower and throw them in as the stew simmers down and turns thick.2 tablespoons coconut oil, store-bought or homemade (page 193)2 teaspoons whole black peppercorns1 teaspoon coarsely cracked black pepper1/2 teaspoon red pepper flakes4 pounds (1.8 kg) chicken drumsticks and thighs, bone in and skin on15 garlic cloves, smashed and peeled1 cup (240 ml) unsweetened, full-fat coconut milk1/2 cup (120 ml) coconut vinegar (store-bought or homemade, page 179) or rice vinegar1/2 cup (120 ml) soy sauce8 bay leaves, fresh or dried1 whole fresh serrano chileSteamed rice, for servingIn a large pot, heat the coconut oil on medium until shimmering. Add the whole peppercorns, coarsely cracked black pepper, and red pepper flakes. Lay the drumsticks and thighs in the pan, skin side down, and raise the heat to medium high. Cook for about 5 minutes, resisting the urge to poke and prod; just let the chicken cook undisturbed, until the fat starts to render, melting into the pan, and the skin turns slightly brown. Using kitchen tweezers or tongs, flip over the chicken.Add the garlic, coconut milk, vinegar, soy sauce, bay leaves, serrano chile, and 1 cup (240 ml) water. Let the mixture come to a boil. Put a lid on the pot, reduce the heat to medium low, and simmer for 1 to 1ó hours, stirring occasionally. The chicken should feel loose, almost—but not yet—ready to slip off the bone.Remove the lid, raise the temperature to medium high, and reduce the sauce by cooking uncovered for another 15 minutes, stirring occasionally, until the sauce is thick as velvet.Serve over rice, to soak up the sauce. Reprinted from 'Filipinx: Heritage Recipes from the Diaspora' by Angela Dimayuga and Ligaya Mishan. Photos by Alex Lau. Published by Abrams.

Three — A Tennis Show
Djokovic Serves & Volleys Past Medvedev to Win Paris Masters | Three Ep. 66

Three — A Tennis Show

Play Episode Listen Later Nov 8, 2021 32:07


Novak Djokovic has now clinched the year-end number one ranking for a record seventh time. He also recently trotted out a new tactic to win the Paris Masters 1000 title. What more can Djokovic do this year? Past, present and future are all part of the dialogue on the latest episode of "Three -- A Show About Federer, Nadal and Djokovic." Learn more about your ad choices. Visit megaphone.fm/adchoices

Greentree Church
1 Peter: Part 8 - Submission Serves God - 1 Peter

Greentree Church

Play Episode Listen Later Nov 7, 2021 42:55


Message from Kyle Huber on November 7, 2021

Grow a Group Practice Podcast
How to Grow a Large Practice that Serves the Needs of the Community with Sherry Shockey-Pope and Jill Johnson-Young | GP 92

Grow a Group Practice Podcast

Play Episode Listen Later Nov 4, 2021 35:49


Are you looking to scale up your group practice? Are there unmet needs in your community that you can serve? How do you figure... The post How to Grow a Large Practice that Serves the Needs of the Community with Sherry Shockey-Pope and Jill Johnson-Young | GP 92 appeared first on How to Start, Grow, and Scale a Private Practice| Practice of the Practice.

Don't Shoot The Messenger
Ep 195 - I'm Not So Much a Twitcher, But I Do Love a Mushroom

Don't Shoot The Messenger

Play Episode Listen Later Nov 4, 2021 63:37


Join Caro and Corrie for Ep 195.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we talk about;Life in Amsterdam part 4 and Caro's trip to KnokkeThe Zwin Nature Parks Bird Airport in BelgiumVictoria's recent storm & blackoutsMelbourne Cup being overshadowed by bigger newsCorrie's Crush of the Week - the team who rescued Chloe Smith from her kidnapperTwo Women in Rome by Elizabeth BuchanRed Election on SBS on DemandChicken marylands with mushrooms and tarragon in a cream sauce from Stephanie Alexander's new cook book Home (see recipe below)Tim Smith's drink driving debacleJordan De Goey's future at CollingwoodThe podcast Table Manners S12 Ep 1 with Stanley TucciIn the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list.Garden of Earthly Delights Reisling (Heathcote)Arfione FeverDiego E Damiano DolcettoHead to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Chicken marylands with mushrooms and tarragon in a cream sauceby Stephanie Alexander from her new cook book Home. This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce.Stephanie Alexander's new cookbook. Photo: PenguinINGREDIENTS4 free-range chicken marylands, skin on or 8 large chicken thighs, bone in, skin on2 tbsp plain flour1 tsp sea salt1 tsp sweet paprika1 tbsp chopped French tarragon2 tbsp ghee or clarified butter1 onion, finely chopped3 garlic cloves, finely chopped100ml tarragon vinegar or verjuice200ml golden chicken stock (see recipe below)20g unsalted butter250g Swiss brown button mushrooms, halved if not smallfreshly ground black pepper150ml creamGarnish2 tsp coarsely chopped flat-leaf parsley1 tbsp coarsely chopped French tarragonMETHODPreheat the oven to 160C fan-forced (180C conventional). If using chicken marylands, I chop off the knobby end of the leg bone to save space in my casserole. Mix the flour, salt, paprika and tarragon in a bowl and thoroughly coat each piece of chicken with this mixture. Shake each piece of floured chicken well and transfer to a tray.Select a heavy-based flameproof casserole that will hold all the chicken in one layer and that has a lid. Heat the ghee or clarified butter in it over medium heat. When it has just started to sizzle put the chicken pieces into the pan skin-side down and adjust the heat so that there is a sizzle but nothing more than that. You are aiming for well-browned pieces. Do not shake or prod. Check after 6 minutes. If the skin is looking golden brown, turn the chicken and cook for a further 3-4 minutes. Now remove the chicken pieces to the tray or a plate.Add the onion and garlic to the pan, stirring to mix, then lower the heat and cook for a full 5 minutes, stirring once or twice. The onion must be very soft. Raise the heat to high and tip in the tarragon vinegar or verjuice. Let it bubble up and almost entirely evaporate. Then add the stock and bring the pan back to a simmer. Stir and simmer for a few minutes, then return the chicken pieces to the pan. Press a crumpled piece of baking paper down over the chicken (this helps retain moisture) and put on the lid. Transfer the casserole to the oven for 45 minutes if using thighs only or 55 minutes to 1 hour if using marylands. Remove the casserole from the oven and test that the chicken pieces are tender. A skewer should slip through the thickest part of the chicken without resistance.While the chicken is cooking heat the butter over medium heat in a heavy-based frying pan that has a lid and tip in the mushrooms. Toss to coat with the butter, then grind on some pepper, cover and cook over medium heat for 4 minutes. Uncover and pour in the cream, then raise the heat to high and bring to a boil, stirring once or twice. The cream should bubble up and start to reduce. Turn off the heat and set the pan aside.Tip the mushroom and cream sauce onto the chicken once it tests tender, then give the casserole a shake and a stir to mix. Place the casserole over medium heat for about 5 minutes to reduce the sauce further. The aim is for a rich, creamy, not-too-liquid sauce. Taste for salt and pepper and adjust if necessary. Scatter half of the garnish over the chicken. Serve on warmed plates, scattering each portion with the remaining herbs.Prepare ahead The dish (excluding the mushroom and cream sauce) can be prepared several hours or even a day ahead and refrigerated. Bring the chicken casserole back to bubbling in the oven at 160C fan-forced (180C conventional) for maybe 30 minutes. Make the mushroom and cream sauce while the chicken is reheating. Transfer the casserole to the stovetop and add the sauce. Reduce the sauce and add the garnish as described.Serves 4

MAKE SPACE — A Home Design Show with Cara Newhart
#056: Creating a home that serves you in every phase of life + tips from a fashion legend with Design Icon Norma Kamali

MAKE SPACE — A Home Design Show with Cara Newhart

Play Episode Listen Later Nov 3, 2021 52:06


On the show today, I have a design icon. I am sitting down with Norma Kamali who is most well known as a fashion designer but is so much more.  You might know her from her designing pieces such as the Sleeping Bag Coat worn by Lady Gaga and Rihanna or the iconic red swimsuit worn by Farrah Fawcett. Not only can we learn so much from such an iconic designer when it comes to how to design our spaces, but there are also some really cool specifics we get to dive into like her book, I Am Invincible.  Her book is a life handbook for how to navigate each decade of your life with purpose and power.   We talk so much on this show about how life is in phases and our homes reflect that. With each season of our life, our home is going to look very different based on what we need. With all her vast experience, Norma has such a beautiful and unique perspective for how to design your life well, how your home reflects that and how to move through each phase of your life. This is such a beautiful conversation about what empowerment and our spaces can look like through each phase of our lives.  I think this conversation is going to be above and beyond what we normally get on the show in terms of life advice as well as some home design strategies mixed in.  You can download this episode from Apple Podcasts, Google Podcasts, Stitcher, and Spotify – or listen to it below! listen now .icon-3-1 img{height:50px;width:50px;opacity:1;-moz-box-shadow:0px 0px 0px 0 ;-webkit-box-shadow:0px 0px 0px 0 ;box-shadow:0px 0px 0px 0 ;padding:px;}.icon-3-1 .aps-icon-tooltip:before{border-color:#000} .icon-3-2 img{height:50px;width:50px;opacity:1;-moz-box-shadow:0px 0px 0px 0 ;-webkit-box-shadow:0px 0px 0px 0 ;box-shadow:0px 0px 0px 0 ;padding:px;}.icon-3-2 .aps-icon-tooltip:before{border-color:#000} .icon-3-3 img{height:50px;width:50px;opacity:1;-moz-box-shadow:0px 0px 0px 0 ;-webkit-box-shadow:0px 0px 0px 0 ;box-shadow:0px 0px 0px 0 ;padding:px;}.icon-3-3 .aps-icon-tooltip:before{border-color:#000} .icon-3-4 img{height:50px;width:50px;opacity:1;-moz-box-shadow:0px 0px 0px 0 ;-webkit-box-shadow:0px 0px 0px 0 ;box-shadow:0px 0px 0px 0 ;padding:px;}.icon-3-4 .aps-icon-tooltip:before{border-color:#000} .icon-3-5 img{height:50px;width:50px;opacity:1;-moz-box-shadow:0px 0px 0px 0 ;-webkit-box-shadow:0px 0px 0px 0 ;box-shadow:0px 0px 0px 0 ;padding:px;}.icon-3-5 .aps-icon-tooltip:before{border-color:#000} .icon-3-6 img{height:50px;width:50px;opacity:1;-moz-box-shadow:0px 0px 0px 0 ;-webkit-box-shadow:0px 0px 0px 0 ;box-shadow:0px 0px 0px 0 ;padding:px;}.icon-3-6 .aps-icon-tooltip:before{border-color:#000}

Guided Meditations
Meditation Burst #6 - Burn Away What No Longer Serves You

Guided Meditations

Play Episode Listen Later Nov 1, 2021 5:39


In this episode, you will use visualization to burn away whatever is blocking your growth.Keep free content coming by donating to TheYogaBunny.com.

Christopher & Eric
Ep. 99  – Christopher & Eric’s True Crime TV Club Serves Up “Southern Gothic: They Call Me Animal”

Christopher & Eric

Play Episode Listen Later Oct 31, 2021 57:40


In this edition of Christopher and Eric's True Crime TV Club, your hosts serve up a shocking set of murders that destroyed a small town's innocence. In May 1986, three popular local teenagers from Hawkins, Texas drove out to a nearby lake to spend the day the swimming and sunning — they were never seen alive again. The shocking events that followed included a massive manhunt, a jail break and two different heart stopping stories of survival and fortitude. Christopher was a fan of the atmospheric and stylish execution of episode 1 of season 1 of SOUTHERN GOTHIC, entitled "They Call Me Animal", but was Eric convinced they included all the relevant facts? Join us for thoughts on the untold story.

OA On Air
Episode 143: Interview with CEO Bridge Over Troubled Waters, Elisabeth Jackson & Dr. Wendy Williams

OA On Air

Play Episode Listen Later Oct 29, 2021 39:32


This week Ann Muprhy interviews Elisabeth Jackson CEO of Bridge Over troubled Waters and Doctor Wendy Williams. Bridge Over Troubled Water is a nonprofit based in Boston serving homeless and at risk youth. In 321 GO, Cosmo and Cayenne discuss halloween candy, a recent NY Times article about Gen Z in the work place, and the Atlanta Braves and their new ice cream machine. Bridge local nonprofit based in Boston serving homeless and at risk youth. Provides services health care career and educational. Serves 2000 youth every year. There are more an 4 million young people who lose their house and stability every year.

Ozarks at Large Stories
Hamilton Center for Child Advocacy in Fort Smith Serves Critical Need

Ozarks at Large Stories

Play Episode Listen Later Oct 29, 2021 7:43


Hamilton Center for Child Advocacy in Fort Smith is a secure facility fully staffed by professionals who comprehensively respond to referred child victims of physical, emotional, or sexual assault, or neglect. Formerly known as Hamilton House Child Safety Center, the facility serves children and families across five counties in west-central Arkansas. Hamilton Center is one of 17 federally funded Children's Advocacy Centers operating across the state. Donations are needed and welcome. To report suspected child abuse call 1.800.482.5964.

The Capitol Pressroom
Buffalo election serves as litmus for Democratic gubernatorial hopefuls

The Capitol Pressroom

Play Episode Listen Later Oct 29, 2021 15:18


Oct. 29, 2021 - The race to be mayor of Buffalo is intriguing by itself, but a political science class could also be taught about the endorsements - or lack of endorsements - in the race. Metropolitan Public Strategies founder and CEO Neal Kwatra reads the political tea leaves behind the approach to this race by U.S. Rep. Tom Suozzi, Gov. Kathy Hochul and Attorney General Tish James.

Money Making Conversations
Reggie Rock Bythewood, writes, directs, and serves as the showrunner of the new Apple TV+ "Swagger."

Money Making Conversations

Play Episode Listen Later Oct 27, 2021 29:17


This week on Money Making Conversations, Rushion McDonald talks to Reggie Rock Bythewood, writes, directs, and serves as the showrunner of the new Apple TV+ "Swagger." The Apple TV+ series is inspired by Kevin Durant's life and basketball experiences. "Swagger" explores the world of youth basketball and the players, their families, and coaches who walk the fine line between dreams and ambition and opportunism and corruption.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

The PR Maven Podcast
Episode 156: Netflix's “The Crown" Is Right: Old-Fashioned Writing Still Serves A Purpose

The PR Maven Podcast

Play Episode Listen Later Oct 26, 2021 8:45


I recently finished binge-watching Netflix's “The Crown,” along with more than 70 million other households. If you, like me, are fascinated with British history and the royal family, it's worth a watch. As someone who had the same hairstyle as Lady Di in the 1980s (she was a year younger than me), I've been interested (OK, at times obsessed) in the inner workings of British royalty throughout my life. But you don't have to be obsessed with Diana, Princess of Wales, to appreciate “The Crown.” Although the show is technically fictional, it does contain plenty of truth, including the royals' habit of old-fashioned writing. In every single episode, viewers are shown images of various members of the royal family sitting down at their desks. What are they doing? Picking up a fountain pen or tapping away at a manual typewriter to send their inner feelings, opinions and thoughts to loved ones or government officials. Whatever the occasion, you can see a hand engaged in the act of writing or fingers on a keyboard furiously typing away. Simultaneously, you can hear the voices in their head, thinking through the precise language to be used in the missive. Continue reading here.   The article read in this episode originally appeared on the Forbes Agency Council CommunityVoice™ in February 2021.   Activate The PR Maven® Flash Briefing on your Alexa Device.  Join The PR Maven® Facebook group page.  Sign up for email notifications for when new episodes are released. Take one of The PR Maven® Online Courses.

First Baptist Charlotte Podcast
As The Way Who Serves (Part 7)

First Baptist Charlotte Podcast

Play Episode Listen Later Oct 25, 2021 24:01


We Continue in the book of Luke. Message from our Discipleship Pastor Darrick Smith

Summit Crossing Limestone | Sermons
Gospel of John | A Love That Serves

Summit Crossing Limestone | Sermons

Play Episode Listen Later Oct 24, 2021


Bill Magsig | Jesus, the eternal King of glory, tied a towel around his waist, poured water into a basin, and began to wash his disciples' feet.

TRUTH 2 POWER
“WHAT SERVES YOU” (SUNDAY MORNING WORD)

TRUTH 2 POWER

Play Episode Listen Later Oct 24, 2021 15:02


In this episode of Sunday morning word I discussed being surrounded by things that serve a purpose.

Best of Grandstand
Cox Plate serves up drama, suspense and mystery

Best of Grandstand

Play Episode Listen Later Oct 24, 2021 8:45


Melbourne Cup-wining hoop and analyst for the Seven network Michelle Payne joined Corbin Middlemas to talk about the protest, the result and the winner of the controversial Cox Plate result. Plus the upcoming Cup week and seeing patrons back at the track.

The Mind Of George Show
How to Make up Bull$H!T that Serves you with Ryan Michler!

The Mind Of George Show

Play Episode Listen Later Oct 22, 2021 90:07


Ryan Michler from Order of Man joins the Mind of George Show and we have some fun exploring in depth why showing up as yourself is the best way to show up for your people, i.e. your community. What you'll learn Being the best at 1 thing.Legacy over feelings.Making commitments and not backdoors.The secret to success is make up bullshit that serves you.For more daily nuggets, follow me below:Instagram: itsgeorgebryantGuest: Ryan Michler @ryanmichler

The Greek Current
Violence in Beirut serves as a warning to the US and Lebanon

The Greek Current

Play Episode Listen Later Oct 21, 2021 13:02


Hezbollah and its political allies have intensified Lebanon's political crisis and paralyzed the new government by trying to push the cabinet to dismiss Tarek Bitar, the judge in charge of investigating the 2020 Beirut blast. Last week, on October 14, clashes erupted in Lebanon's capital city over the probe into the explosion of Beirut's port, with deadly shootings taking place at a demonstration organized by Hezbollah and its ally the Amal movement. The incidents were described in reports as being reminiscent of moments from the bloody 1975-90 Lebanese Civil War. Steven Howard joins The Greek Current to discuss this latest incident, what's at stake for Lebanon, and look at what steps Washington can take to support the country.Steven Howard is the Director of Policy and Outreach for the American Task Force on Lebanon, a leadership organization of Americans of Lebanese descent.Read Steven Howard's latest piece in Providence Magazine here: Firefight on Beirut Streets Is a Warning to US and LebanonYou can read the articles we discuss on our podcast here: Hezbollah's campaign against Beirut blast judge paralyses Lebanon's governmentHezbollah brag of 100,000-strong force aimed at foes at homeEU says Turkey still 'backsliding' on reforms, gloomy on membership chancesAfter critical EU report, Turkey's bid to join bloc remains at a 'standstill'

Capes On the Couch - Where Comics Get Counseling

Intro Thanks to new Mayor level Patron Matt (0:40) Background (2:16) Squirrel Girl created by Will Murray and Steve Ditko in Marvel Super Heroes Vol. 2 #8 (Winter 1991) Doreen Green discovered at 10 years old she could communicate with squirrels, and also grew a prehensile tail At 14, attacks Iron Man in an attempt to impress him, and helps him defeat Doctor Doom (later revealed to be a Doombot, then an imposter, then the real thing #BecauseComics) Later joins the Great Lakes Avengers, where her squirrel sidekick Monkey Joe dies - he is replaced by Tippy-Toe Registers as a hero during Civil War, and it's revealed she has a crush on Speedball/Penance, but she finds his new dark persona off-putting Serves as nanny to Danielle Cage, daughter of Luke Cage & Jessica Jones Enrolls in Empire State University as a college student majoring in computer science, where she and her roommate Nancy, along with their friends Chipmunk Hunk & Koi Boi work on balancing schoolwork, saving the world, and managing social lives Issues (7:12) Jeanine: She's incredibly powerful yet no one addresses it Positivity/giving people benefit of the doubt works against her often (18:20) Point of communication with community that's under represented/doesn't have a voice (30:46) Break (37:53) Plugs for BetterHelp, Geek Peak Podcast, and Cullen Bunn Treatment (39:35) In-universe - Bring the squirrels into therapy Out of universe - (42:44) Skit (feat. Lisa from Comic Book Couples Counseling as Squirrel Girl) (50:38) DOC: Hello Squirrel Girl, I'm Dr. Issues.  SQUIRREL GIRL: Oh I know who you are. I have your trading card! D: What? SG: Oh, Deadpool came up with trading cards for all kinds of heroes, villains, and other associated characters. D: But I'm not a- SG: Now that I'm seeing you in person, though, I think the artist didn't capture your features well at all. D: I'm so confused… SG: Sorry, I know I'm throwing a lot at you. Let's start over. Hi, I'm Doree-uh, Squirrel Girl. D: I know your name, but we can go with Squirrel Girl if you'd like. SG: How'd you discover that? My totally secret identity is totally a secret. Unless… CAN YOU TALK TO SQUIRRELS TOO? D: No, can't say that I can. (Although I honestly haven't tried…) Anyway, I'm not supposed to be the focus of an encounter. How can I help you? SG: Can I get an autograph? D: *pause* You are really taking this trading card thing to heart, huh? SG: Is that a yes? D: Short answer, no. Longer answer, only if you actually discuss something that is worth being in a psychiatrist's office for besides giving off fangirl vibes. SG: Well, aren't you a party pooper! Ok then, help me deal with squirrels. D: I...uh...well, I would need to know a little about their...personalities? Is there some sort of baseline compatible with humans and the type of sentience I'd be used to? SG: They're way more capable of bridging the gap between humanity and squirreldom than you think! They can be as moody and petty and impulsive as anyone you've ever treated. I'm sure of that.  D: I usually see you pictured with one squirrel, though. Obviously you have favorites. Pets are certainly a part of the family. SG: Do you consider your child to be a pet, then? D: Well...no. I can see how my wording can make things sound awkward. I'm sure to make plenty of mistakes. SG: So that part of the card is true! D: *flustered* Does that card say anything GOOD about me?  SG: I thought you weren't going to talk about yourself. D: Only because you brought it up again! So...back to it. You're close to squirrels. How does that compare to humans around you?  SG: Not bad. Actually, I think I can relate to just about anything that wants to talk. D: That's wonderful! Do you have an example?  SG: I was nice to Galactus so he didn't eat the Earth. D: You...you saved all of us from something that could eradicate us with hunger, all by being nice to him? You shooed away an omnipotent being? You defeated multiple villains with an army of creatures the average person ignores or actively tries to avoid. Life...doesn't usually work out that way. SG: It does for me. Are you calling me a liar?  D: No! In fact, you may be the most honest patient I've had in a while. But that's not something I can help you improve. What's something that you consider to be a weakness? SG: Sometimes, I think I'm too nice. D: I've definitely heard that before. You don't want to give too much of yourself to others, and leave little time for yourself. What would you say is the ideal balance for you?  SG: Maybe stereotypical, but how about 50/50. D: 50/50...of what? There's more than 2 sides to a person's life.  SG: Not necessarily. Half for me, half for everyone else. D: *truly stunned* I mean, spiritual, physical, family and friends, vocational...you're telling me that it all comes down to 50/50? SG: Yup. Works for me. Works for my teammates. It probably doesn't work for enemies, but that's why I win! D: I don't want to lose track of you saying you're TOO nice. And yet, you're giving me an amazing, elegant schema for which you view life. What's off kilter? SG: I babysit too much. D: So...don't do it as much?  SG: *genuine surprise* Really? That makes so much sense! Then I would have more time to do other things! Wow. I needed to hear that. Thank you so much! D: *clearly thinks this is sarcasm* You don't have to bait me into thinking- SG: *interrupting* Sometimes it just takes a professional like you to remind a regular old superbeing like me about the little things. That intelligence rating on your card is spot on! D: Wait...what? I'm considered intelligent? At what rank? SG: Ooooh, nice try, but I learned my lesson. You don't want to talk about yourself or that silly card. D: But I thought you wanted me to sign it. SG: Hmm… I suppose it would add to the value. Although we don't have any way to verify the signature, and CGC is backed up like CRAZY these days… fine, here you go. D: *signing sound* And now that I have it, lemme take a look… A THREE?!?! THAT'S IT?!?! SG: It's out of 7, so it's not as bad as it sounds. D: YOU'RE NOT HELPING. SG:I'm only a three too. So is Captain America.  D: I'm...with...him...but he's the very essence of what a hero is supposed to be. I gushed to him...oops! SG: I KNEW IT! You're just like all of us, and yet, you still help everyone you see. We're not so different. D: Except you have squirrel powers. SG: Are you going to keep saying that? D: As long as you keep saying I'm just like you. SG: Then how can you bridge the gap between people who can't see the common stuff? D: *pause* You just summarized my whole life's goal to make sure I stayed on track. I'm dumbfounded. How about this: I try to understand more about critter characterization, and you...just keep being you, except stick to a basic question I can answer like before. SG: It's a deal! I'll bring Tippy-Toe along next time, and I'll translate for you. D: OK. So should I bring nuts for him- SG: Her. And we'll bring our own. She's very particular. No offense. D: Understood. Ending (57:33) Thanks to Lisa - check out Comic Book Couples Counseling podcast Recommended reading: Unbeatable Squirrel Girl Next episodes: Wiccan, Donna Troy, Homelander Plugs for social References: Batman “You wanna get nuts?” - Anthony (0:35) Luke Cage/Jessica Jones episodes - Anthony (4:51) Chris Jericho/Rock promo - Doc/Anthony (11:30) Apple Podcasts: here Google Play: here Stitcher: here TuneIn: here iHeartRadio: here Spotify: here Twitter Facebook Patreon TeePublic Discord

Etch The Edges
MATT MYERS SERVES THE PEOPLE OF NORCROSS AS A CITY COUNCILMAN AND ASPIRING STATESMAN AND WANTS TO CONTINUE TO SERVE

Etch The Edges

Play Episode Listen Later Oct 20, 2021 64:13


Norcross City Councilman Matt Myers is our guest on this episode of Etch The Edges. Who is he and why is he serving? A self-declared kid from South Carolina, who is still just a kid, though the aches and pains he says he feels tells him otherwise. He has no patience for the heated fire of partisan politics, but rather spends his energy on listening, learning, collaborating, and building together, for the good of all the people who put him in office. He is an aspiring Statesman and on this episode he takes the time to tell us what he's about and why, for the time he is in this position, which according to his own words is only long enough as necessary to achieve objectives set before him by the will of the people. Then, he will pass the responsibility to someone else qualified to take the reigns of the power he now holds. This is what he does, and what he will do. He serves. Listen, and hear him Etch The Edges. --- Support this podcast: https://anchor.fm/etchtheedges/support

First Baptist Charlotte Podcast
As The One Who Serves (Part 6)

First Baptist Charlotte Podcast

Play Episode Listen Later Oct 18, 2021 23:34


Luke 9:46-48

Christopher & Eric
Ep. 97 – Christopher & Eric’s True Crime TV Club Serves Up “48 Hours: In The Name Of Hate”

Christopher & Eric

Play Episode Listen Later Oct 17, 2021 56:47


In 2017, Blaze Bernstein, a talented and beloved young gay man, returned home to California to visit his family for the holidays and vanished into thin air. Or so it seemed. Our Party People have been asking us to visit this shocking case for some time, so Christopher and Eric made it the focus of this True Crime TV Club, serving up episode 45 of season 43 of the series 48 HOURS, entitled "In The Name of Hate". This vicious hate crime seems open and shut. But Christopher and Eric debate whether or not the producers fully illuminated the terrible events that lead to Blaze's murder, or descended into conspiratorial fearmongering to support their own narrative. In the end, did 48 HOURS focus enough on the real killer? Christopher and Eric have opinions, as always.

Weird AF News
Nurse claims paranormal forces make her fart. Restaurant in Thailand serves food during the flood.

Weird AF News

Play Episode Listen Later Oct 14, 2021 19:38


James Bond actor Daniel Craig goes to gay bars in order to avoid fighting. Nurse claims the paranormal makes her fart at work. Restaurant in Thailand serves diners during floods. // Weird AF News is the only daily weird news podcast hosted by a comedian because I believe your daily dose of weird af stories deserves a comedic spin. Show your SUPPORT by joining the Weird AF News Patreon where you'll get bonus episodes and other weird af news stuff http://patreon.com/weirdafnews  - WATCH Weird AF News on Youtube - https://www.youtube.com/weirdafnews - check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones or http://twitter.com/funnyjones or http://facebook.com/comedianjonesy or http://Jonesy.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The SubGenius Hour of Slack Podcast
Hour of Slack #1852 - DEVO Serves "Bob" (rerun of #852)

The SubGenius Hour of Slack Podcast

Play Episode Listen Later Oct 13, 2021 59:34


YET AGAIN! This episode #1852 is really #852, which, being from 2002, is ONE THOUSAND SHOWS OLD! And yet the news it carries could have been ripped from tomorrow's headlines. It's all RADIO SAFE also. More rare DEVO and covers thereof, Occupant, ESO Swamp Radio, Gadgetto, ranting, even Elvis! http://subgenius.com

Decode: Dune
Decode: Dune episode 023- The artist respects the silence that serves as the foundation of creativity

Decode: Dune

Play Episode Listen Later Oct 8, 2021 41:43


  Again apologies for releasing 2 Foundation eps in a row. Now you're going to get 2 Dune episodes in a row.    Harkonnens gonna "woo" Thufir to serve the Harkonnens but also poison him. Seems foolish to think he'd ever truly be loyal to Harkonnens. Dated writing and plotting.    Next chapter: Paul and Jessica still camping. Paul makes a mistake and they need to do some McGuyver shit to solve it. Jeff proposes it's quicksand fetishry at work here.    Jessica reasserts herself as needing to train Paul in prana bindu showing he's not totally independent.   Random talk: Mike used to go to clubs but had to stop cuz djs cuz they played late    Jeff was punk til he had kids    Jeff doesnt understand the appeal of step mom/sister porn. Mike, who has never had a step anything claims any woman who isnt blood relative is just another woman.                   

All In Leadership Podcast
5 Key Steps to Let Go of the Job That No Longer Serves You - Part 2 | All In Leadership

All In Leadership Podcast

Play Episode Listen Later Oct 7, 2021 17:04


Today we are talking about how to let go of that job. That's right, how to let go of that job that you just don't need anymore. The job that doesn't serve you emotionally or financially. Whatever the circumstances, when you realize that you have to quit something that you might have been doing for a really long time now, it can be hard to find the steps to move past it.   In this episode, we'll break down 5 actionable steps to take when you've identified you are in a job that no longer serves you and what to do about it.   Tune in to hear how you can conduct a self-inventory to see if it's time to level up and move into a job you love! - - - - Ready to level up your Resume, LinkedIn Profile or Cover Letter to Amplify your Career Game - Check out our Career Strategy Services HERE Have you joined our email list yet? Subscribe Now and grab a Free Guide to optimize your LinkedIn profile to boost your presence as a job seeker or business owner! Topic or speaker suggestions? Shoot us an email: kimvirtuoso@allinleadershipcg.com   Thanks for listening and subscribing to our channel! If you love what you are hearing, be sure to leave a 5 star rating with some comments.  We appreciate you! If we aren't connected yet be sure to connect with us on social media: YouTube: All In Leadership Pinterest: https://www.pinterest.com/allinleadership/pins/ Instagram: @allinleadership  LinkedIn: https://www.linkedin.com/company/all-in-leadership-coaching-consulting-group/ Facebook: http://www.facebook.com/allinleadership

The BossBabe Podcast
186. Blending Business In Partnership + Building A Brand That Serves A Purpose, with Jay Shetty & Radhi Devlukia-Shetty

The BossBabe Podcast

Play Episode Listen Later Oct 5, 2021 64:06


Have you ever wondered what it would be like to start a business with your significant other? Well, we invited Jay Shetty and Radhi Devlukia-Shetty to The BossBabe Podcast for their first-ever joint interview to talk about just that.  From communication skills to setting boundaries and even finding little opportunities for joy and levity throughout the day - Jay and Radhi are unpacking it all.  Plus - they're giving you a behind-the-scenes look at their new company – Sama Tea – and sharing why adding an adaptogenic tea into your morning routine could be exactly what you've been missing.  If you're looking to build some rhythms into your day that keep you balanced + connected with those around you – this episode is exactly what you need. Listen now.    Links: http://www.thebossbabepodcast.com (TheBossBabePodcast.com) https://go.bossbabe.com/30daysofcontent?utm_source=Podcast&utm_campaign=Influencer%20School (BossBabe's FREE 30 Days Of Content Guide) https://business.linkedin.com/talent-solutions/cx/20/12/jobs-single-cta-11-podcast?src=re-pod&trk=bossbabe&veh=bossbabe (Linkedin.com/bossbabe) https://www.mysoulcbd.com/pages/bossbabe (Soul CBD)  Use code “BOSSBABE15” at checkout for 15% off https://www.samatea.com/pages/membership?utm_source=boss_babes&utm_medium=email&utm_campaign=launch (Sama Tea) Follow: BossBabe: https://www.instagram.com/bossbabe.inc (@bossbabe.inc) Natalie Ellis: https://www.instagram.com/iamnatalie/ (@iamnatalie) Danielle Canty: https://www.instagram.com/daniellecanty/ (@daniellecanty) Jay Shetty: https://www.instagram.com/jayshetty/?hl=en (@jayshetty) Radhi Devlukia-Shetty: https://www.instagram.com/radhidevlukia/?hl=en (@radhidevlukia)

The BossBabe Podcast
186. Blending Business In Partnership + Building A Brand That Serves A Purpose, with Jay Shetty & Radhi Devlukia-Shetty

The BossBabe Podcast

Play Episode Listen Later Oct 5, 2021 64:06


Have you ever wondered what it would be like to start a business with your significant other? Well, we invited Jay Shetty and Radhi Devlukia-Shetty to The BossBabe Podcast for their first-ever joint interview to talk about just that.  From communication skills to setting boundaries and even finding little opportunities for joy and levity throughout the day - Jay and Radhi are unpacking it all.  Plus - they're giving you a behind-the-scenes look at their new company – Sama Tea – and sharing why adding an adaptogenic tea into your morning routine could be exactly what you've been missing.  If you're looking to build some rhythms into your day that keep you balanced + connected with those around you – this episode is exactly what you need. Listen now.    Links: TheBossBabePodcast.com BossBabe's FREE 30 Days Of Content Guide Linkedin.com/bossbabe Soul CBD  Use code “BOSSBABE15” at checkout for 15% off Sama Tea   Follow: BossBabe: @bossbabe.inc Natalie Ellis: @iamnatalie Danielle Canty: @daniellecanty Jay Shetty: @jayshetty Radhi Devlukia-Shetty: @radhidevlukia

Japan Eats!
The Princess of the Rice Kingdom

Japan Eats!

Play Episode Listen Later Oct 4, 2021 49:04


Our guest today is Marie Akizawa, the 6th generation rice merchant Yamadaya Honten in Tokyo, which was founded in 1905. Rice is a quintessential food in Japanese culture since it started to be produced 3,000 years ago in the country. Japanese people enjoy plain rice like the best part of the meal. Also, Japanese chefs are crazy about their choice of rice. For instance, at a fancy kaiseki restaurant, the last savory course of the menu is often a bowl of shiny plain rice. You would be surprised how much deliciousness is packed in it! However, rice consumption in Japan has been steadily declining since the 1960s due to the diversifying diet of the people. But Marie is convinced that the future of rice is bright and its potential is huge. She is certified as a “rice meister” (rice expert) as well as a “kome shokumi kanteishi” (rice sommelier). She actively visits farms she works with and often participates in rice production. In this episode, we will discuss how essential rice is in Japanese food culture and the people's mindset, Marie's innovative and successful strategies to make rice popular again, different flavors of rice depending on the varieties and milling rates, how to enjoy rice at home and much, much more!!!  - Here is how to cook rice at home by Marie Akizawa!Serves 2:① Prepare 180g of rice and 200g of water, and a pot with smaller size.② Put 180g of rice in a bowl and rinse it with water, then drain the water quickly as the rice will absorb first- round water quickly.③ Add second-round water and stir it gently for about 30 seconds and drain water.④ Repeat this procedure three times.⑤ Drain the water completely and put the rice in the pot.⑥ Add the clear water of 200g and soak the rice in the water for 30 minutes or 1 hour.⑦ Cover the pot with a lid and heat it until it boils. Then leave it for 2 seconds.⑧ Turn down the heat to medium low for next 3 minutes, then simmer it with low heat for 5 minutes.⑨Then turn off the heat and let the cooked rice rest for 10 minutes.⑩ Gently overturn the rice and briefly stir with a flat wooden spoon to let the steam escape.⑪ Done! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

The Sky Sports Football Podcast
Premier League Review: Liverpool-City serves up classic | Three-horse title race? | Brentford ripping up rulebook

The Sky Sports Football Podcast

Play Episode Listen Later Oct 4, 2021 55:54


As the Premier League pauses for the second international break of the season, Sky Sports features writer Nick Wright and football journalist Charlotte Marsh join Alice Piper to survey the scene in the top-flight after another fascinating round of fixtures…PART 1 | After the drama, goals, and controversy in Sunday's breathless encounter between Liverpool and Man City, we'll have all the fallout from Anfield and ask if there is a better player in world football currently than Mohamed Salah after his inspired performance and goal-of-the-season contender. PART 2 | With Man City and Liverpool's draw ensuring Chelsea remained top of the pile heading into the international break, we assess the state of the Premier League title race and ask whether it is a three-horse race after Man Utd became the latest side to fall victim to Rafa Benitez's Everton revolution.PART 3 | As the rulebook for newly-promoted sides continues to be ripped up, we try and identify the secrets of Brentford's sensational start to life in the Premier League, before examining where it went wrong for Xisco Munoz at Watford, and why something special might be brewing at Crystal Palace.

The Contractor Fight with Tom Reber
TCF412: Monday Mojo - Handle Your Negative Emotions

The Contractor Fight with Tom Reber

Play Episode Listen Later Oct 4, 2021 6:12


Don't let your emotions take control! Tom's here to remind you to take positive action and keep your negative emotions in check!       In this episode, we talk about… Benefits of negative emotions  Serves as a wake up call  Motivation to change  How to handle negative emotions  Own the fact you're having a negative emotion Open up to someone about it  Identify and try to eliminate the triggers setting you off Take positive action  Links to resources: Follow Tom on Instagram at https://www.instagram.com/realtomreber The $100k Contractor is designed to get you to at least $100k a year in personal income. It's time we quit stealing from our families and get that time back! https://thecontractorfight.com/100k Order Your Fight Planner – https://thecontractorfight.com/fight-planner The Contractor Fight Facebook Group – https://www.facebook.com/groups/thecontractorfight/ The Contractor Fight Night – https://thecontractorfight.com/fightnight/ The Contractor Fight TV – https://www.youtube.com/channel/UCEWHDzg1Tnogow9uAL3YESw  

Jim Hightower's Radio Lowdown
Let's Create a Bank System That Serves People, Instead of Bankers

Jim Hightower's Radio Lowdown

Play Episode Listen Later Sep 30, 2021 2:10


Corporate ideologues never cease blathering that government programs should be run like a business. Really – what businesses would they choose? Pharmaceutical profiteers? Big Oil? Wall Street money manipulators? High tech billionaires? Airline price gougers? The good news is that the great majority of people aren't buying this corporatist blather, instead valuing institutions that prioritize the Common Good. Thus, by a 2-to-1 margin, Americans have stunned smug right-wing privatizers by specifically declaring in a recent poll that our US Postal Service should not be “run like a business.” Indeed, an overwhelming majority, including half of Republicans, say mail delivery should be run as a “public service,” even if that costs more. In fact, having proven that this 246-year-old federal agency can consistently and efficiently deliver to 161 million homes and businesses day after day, it's time to let the agency's trusted, decentralized, well-trained workforce provide even more services for our communities. How about “postal banking?” Yes, the existing network of some 31,000 post offices in metro neighborhoods and small towns across America are perfectly situated and able to provide basic banking services to the one-out-of-four of us who don't have or can't afford bank accounts. The giant banking chains ignore these millions, leaving them at the mercy of check-cashing exploiters and payday loan sharks. The Post Office can offer simple, honest banking, including small-dollar checking and savings accounts, very-low-interest consumer loans, low-fee debit cards, etc. The goal of postal banking is not to maximize corporate profits, but public service. Moreover, there's nothing new about this – our post offices served as banks for millions of us until 1967, when Wall Street profiteers got their enablers in Congress to kill the competition. We The People own this phenomenal public asset. To enable it to work even better for us, go to AGrandAlliance.org.