Podcasts about Soda bread

Newstalk's own, Simon Tierney joined Kieran Cuddihy for the series 'The Shopping Trolley Hotline'. The series will give listeners pause when they're filling their trolleys, to consider their options. This week Simon brought a selection of soda breads…

From potash to baking soda and from the Native Americans to the Irish, soda bread has impacted the cuisine of quite a few countries--and it certainly makes for a delicious addition to St. Patrick's Day celebrations. On this podcast episode, we take a little bit of time for a little bit of gratitude for soda bread!

Subscribe: iTUNES, RSSSupport Us On PatreonDiscuss This EpisodeEmail UsLINKS:AP #82: Christmas Quiz 2023 - ft. David & Jessie PetersonName ExplainConlang YearLangtime StudioAfter the LiberationAbheski Reference GrammarVoiced Alveolar Fricative TrillNumber by Greville G. CorbettPodcast PatreonMain Channel PatreonOutlanderBaldur's Gate 3AgonMusic: Deep Ocean 2 by Frank SchroeterFree download: https://filmmusic.io/song/7730-deep-ocean-2Licensed under CC BY 4.0: https://filmmusic.io/standard-licenseMusic: Elevator Music by Tim KuligFree download: https://filmmusic.io/song/8872-elevator-musicLicensed under CC BY 4.0: https://filmmusic.io/standard-licenseThanks for listening, everyone. ❤️

This is Lunchtime Live's Big Batch. Every Monday we'll be learning new easy to cook batch recipes from Cook Book Author and Recipe writer Sarah Butler to keep you eating well. No more staring into an open fridge looking for inspiration! This week Andrea and Sarah chatted through recipes for a Seedy Soda Bread and a Use Up Leftover Quiche.Follow the hashtag #LLBigBatch for all our recipes.

Opening their cupboards to us this week is food writer and stylist Florence Blair. Over Fig and Walnut Soda Bread, Whipped Butter and Fennel Seeds - a recipe taken straight from Florence's glorious Substack newsletter - she takes us through some of her favoruite cookbooks and lifts the curtain on the slightly less glamorous side of food styling. We hit the cupboards for lessons in vinegar and the importance of good quality pasta. The question is what *is* an assertive dressing? Follow Florence Subscribe to Florence's newsletter ⁠Follow Food for Friends⁠

Grilled onion soda bread sandwich with bacon, cheese, mustard and apple sauce

In this episode, learn about what gluten free flour I like to use to make Irish Soda Bread for St. Patrick's Day. Hear why I think this flour actually makes a better soda bread.

Artist, April Gertler's long-running project exploring feminism, post-colonialism and women's work via cake, turns its attention to Irish soda bread.

Your Bluetooth will be kneaded and get its sourdough starter when Cakes By Daniel, Legacy Baker, and Southern California Icon decorates the PYFC with the Humble but Powerful Fondant Of Wisdom, first, find out when the Cake Master puts OBE's pineapple fritter dreams to reality and find out what happens, Grilling Fruit Controversies, and then uncover the marvelous future of Bakery's as the entire world morphs into a digital existence what will Soda Bread 3.0 Web be, and finally, the secrets of Fatherhood, Manliness, Trust, Parenting, family Bonds and Spirit are finally revealed. @biglucks17 @seanallenlewis @southerncalifornia @cakesby_Daniel #hardluckshow #santamonica #cake #fatherbaker #sourdoughHLS PROTO EPISODES: hls.gumroad.com/l/usdthiSupermaxhardware.comwww.hardluckshow.comwww.hardluckshow.com/mercadoHLS: Audiobook ART OF WAR hls.gumroad.com/l/mbhxsEmail to: hluckshow@gmail.comEmail to: sean@movemental.mediaSupport this podcast at — https://redcircle.com/the-hard-luck-show/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Andi Oliver meets cookery writer, presenter and GBBO star Briony May Williams to sample her home-made soda bread. Briony makes soda bread just as her incredible Granky did, using a recipe that's now over 100 years old. Andi and Briony wonder how on earth anyone discovered that using ash from a fire makes a delicious risen loaf, get stuck into the science of acidulation and saccharomyces cerevisiae, and Andi has a bread-related brainwave which will transform the way you roast a chicken and will quite possibly change your life. Food Scientist: Kimberley Wilson Food Historian: Neil Buttery Producers: Victoria Lloyd and Lyndsay Fenner Series Producer: Lucy Dearlove Exec Producer: Hannah Marshall A Storyglass production for BBC Radio 4

We made Loaves & Fishes! Well, a loaf & a fish. We received a wonderful cookbook as a gift: Ottolenghi Test Kitchen. We cracked it open. The two recipes that stood out to us were spiced soda bread and tahini salmon. So, we got into the kitchen and got to it. The spiced soda bread was insanely delicious. The tahini salmon tasted great and gave us a lot of ideas for the future. Enjoy!

What a weekend of college lacrosse week #3 brought us. In this weeks recap show, we're going to start by talking about how Virginia dismantled Syracuse, partly thanks to Petey LaSalla getting revenge on Phaup. Connor Shellenberger going off for 7 points didn't hurt Virginia either. The Georgetown defense proved it is every bit as good as advertised by holding off a late Notre Dame comeback bid and beating the Irish and taking their Soda Bread and Irish Stew. Owen McElroy made 24 saves on the day for the Hoyas, 11 of them coming in the 4th quarter to help secure the Gtown victory. High Point and Navy did battle, and despite Navy holding a small lead through most of the game, Asher Nolting (3g, 5a) and company managed to battle back, take a late lead, hold off Navy's attempts to re-take the lead and Michael Ippolito's 4th goal of the second half ended up being the game winner for High Point. In addition to all of these great games, we'll also talk about Penn State waking up and defeating Yale, Richmond made a crazy comeback from the depths of hell to beat Towson in 3 overtimes, Duke got dropped by Penn in sudden death overtime, Cornell handled their face-off business in their win over Lehigh and much more. Support the channel, buy some swag... https://www.laxfactor.com/ Watch the show w/ video on YouTube... https://www.youtube.com/laxfactor/ --- Send in a voice message: https://anchor.fm/laxfactor/message Support this podcast: https://anchor.fm/laxfactor/support

John 6:56-69[Jesus said,] “Those who eat my flesh and drink my blood abide in me, and I in them. Just as the living Father sent me, and I live because of the Father, so whoever eats me will live because of me. This is the bread that came down from heaven, not like that which your ancestors ate, and they died. But the one who eats this bread will live forever.” He said these things while he was teaching in the synagogue at Capernaum.When many of his disciples heard it, they said, “This teaching is difficult; who can accept it?” But Jesus, being aware that his disciples were complaining about it, said to them, “Does this offend you? Then what if you were to see the Son of Man ascending to where he was before? It is the spirit that gives life; the flesh is useless. The words that I have spoken to you are spirit and life. But among you there are some who do not believe.” For Jesus knew from the first who were the ones that did not believe, and who was the one that would betray him. And he said, “For this reason I have told you that no one can come to me unless it is granted by the Father.”Because of this, many of his disciples turned back and no longer went about with him. So Jesus asked the twelve, “Do you also wish to go away?” Simon Peter answered him, “Lord, to whom can we go? You have the words of eternal life. We have come to believe and know that you are the Holy One of God.”So, this is our last Sunday in the very well-worn series of Gospel readings about bread. I lamented enough about that last week, so I won't go down that road again. Suffice it to say it's been 6 weeks of Jesus talking about himself as the Bread of Life, the Bread from Heaven, Bread for the sake of the world, and whatnot. And I'm kind of over it. I was out of gas and out of ideas and on the verge of a nothing-burger of a sermon for this morning when I heard a story about scones – scones! – that felt like bread from heaven in its own way; manna in the wilderness for this preacher, if you will.And I say “bread from heaven” not just because I needed a sermon and this one landed in my lap – or rather, I heard it on the radio – when I thought I was out of luck. This felt like “manna in the wilderness” because I'm feeling as tired and as sad and as scared and as angry and as out of sorts and as exhausted and all the rest by all the things these days. I don't mean to dodge the despair in Afghanistan. I'm not pretending away the suffering in Haiti. I can't avoid the continued concern over COVID in our country. But I just wanted to be fed and to feed you all with some good news and nourishment for the journey of whatever lies ahead for us in the coming days. And it's a story about some soda bread scones.But, before the scones, a thing about a guy and a website, a couple of books and a heck of a social media presence. His name is Brandon Stanton and his photography project called “Humans of New York” started back in 2010. He had a pretty simple but ambitious idea to photograph 10,000 random, everyday New Yorkers, going about their daily lives, and compiling an exhaustive photographic catalogue of the inhabitants of one of the largest, greatest, most diverse cities on the planet.Along the way, his photography shoots turned into conversations – from which stories and quotations would become blog posts, which grew in popularity enough to glean millions of followers on social media, of which my wife has been one for quite some time. Brandon Stanton has since turned it all into a couple of books, too, and branched out to include the same from other cities around the world.Now, back to the bread – the soda bread scones, to be more specific.Mary O'Halloran and her husband own an Irish pub in the East Village of New York City that, impacted by the economic mess of a worldwide pandemic, had to shut down in March of 2020. With her husband working as a longshoreman up near Alaska for nine months, Mary was home with six kids to home-school and a bar she couldn't keep afloat. She moved her kids into the bar and started catering meals to relief workers, which kept her busy and made some money, but not enough to pay the bills.So a friend – from the band that played in the bar on Thursdays – helped her set up an online store so she could sell these soda bread scones smothered in blackberry jam, which was a simple recipe of her mother's from back in Ireland. And it was something. Not enough to pay all the bills, or catch up with the rent, but enough to get the attention of a local news outlet who did a story on Mary, the kids, the bar, and all she was doing to survive. And people started ordering her scones.Which is when Brandon Stanton showed up – the Humans of New York photographer, blogger, social media star. When he heard about Mary and her scones he posted the following to his Facebook page, which I invite you to hear with a healthy dose of snark, sarcasm, and sense of humor:“I know there's a volcano of big scone hype that's about to erupt, so here's our plan.Mary normally charges $18 for an order of scones, but as she explained there's barely any money in it for her.I do know that there's a lot of bargain hunting scone fanatics out there.But I also know that many of you are ‘scone curious,' and would love to support Mary.If you fall in the second category, I've put together a special offer for you.For $30 you can get an order of scones, and a limited-edition drawing from Mary's daughter Erinn. (Depending on the amount of orders, the drawing might not be highly intricate. A lassie's gotta do her homework.)Each box will also include an invisible Irish blessing that will be passed down through the generations to all of your descendants until the end of the time. …Mary started crying when I suggested raising prices, because she says other people are hurting more than her.So if you are also in a tough spot, but want to try the scones, do not worry.The $18 non-magical scones are still available through her website.If you are in the city go visit Mary O's at 32 Avenue A.Every Thursday night is Irish Music night.May the road rise to meet you.”Twenty-four hours later, Mary had $1,000,000 in soda bread scone orders – something like 25,000 orders for 150,000 scones. She also had no small amount of worry about how, if, and when she would be able to fill those orders all by herself, with only the pub's kitchen and her staff of six kids and regular patrons from the bar who often stepped up to help. Which is where I found the Gospel in all of this. Because when Mary heard the news about all of those orders, she asked Brandon Stanton, “I can do this, right?” And he promised her she could.“Because,” he wrote to his followers, “every one of those orders came from people who want the best for her. And I felt confident that we'd all be patient while she figured out a new process for making scones.Mary has a great team around her. She refers to them as ‘The Regulars' as if they're a squad of superheroes, but they're actually longtime customers who transform into volunteers at a moment's notice.Clint was serving food last night. Steve and Shelly were bartending. Liz and Deb were watching the kids.Alexia … dropped everything to manage Mary's online ordering.Caitlin, Rogan, TJ, Sara, Mimi, Bob. The list goes on and on…With this support group, and her own business experience, Mary has all she needs to deliver 25,000 boxes of delicious, blackberry-jam-smothered, blessing-infused scones. It's just going to take some planning.And some time.Our goal was always to help with Mary's burdens, not add to them.She will deliver the scones as fast as she can. And things may fall into place rather quickly.But if you absolutely need your scones in the coming days, or even weeks, feel free to request a refund.For everyone else, your scones will drop from the sky like a pleasant Irish rain. (Or like manna from heaven, perhaps.)And when the box is opened, your descendants will be blessed for a minimum of ninety generations. Thanks to all of you, and may the road rise to meet you.”Our world – and more of God's children than not, it seems – are hurting and broken and scared and lost and exhausted and all the rest right now. We are hungry for some measure of hope, some sense of peace, some evidence that there is an end in sight to whatever is scaring or threatening us most right now.And Jesus showed up to be the promise for us that grace and mercy and peace are worth it, that we can do this, that God's love wins in the end. That the ones who eat the bread we get in Jesus will live forever, in spite of it all.And this teaching is difficult. This good news is hard to believe when you see the scope of the suffering that surrounds us these days. Who can accept it? Some don't. Many cannot. How could you, why would you, why should you, considering…?I hope it's because, as believers, we see ourselves and each other as “The Regulars” in Mary's bar – the children of God and followers of Jesus – who can do no other. “Lord to whom can we go? Where else is there?”We are called to do justice and love kindness and walk humbly, you and I; called to make, break, be, and share the Bread of Life that comes in Jesus Christ because there is no better way, not greater blessing, no deeper hope, for the sake of the world: for the Humans of New York … Afghanistan … Haiti … and the ones around the corner, too.AmenI gleaned the information and inspiration for this sermon from this bit on NPR's/WFYI's Weekend Edition and from the following piece in TheIrishPost.com.You can order your own box of scones and/or support Mary and her family by visiting Mary O's Irish Soda Bread Shop if you're so inclined.

Clodagh McKenna, Chef described how to make the perfect soda bread.

Happy St. Paddy's Day! This week we're talking about the surprising origins of Irish soda bread, Kaylee's disappointing 23andMe results, B's fun encounter on a pub crawl, and why we quit going to church. Follow Us: @PassTheBreadPodcast www.passthebreadpodcast.com Music: James Witchell Produced By: Dewey Comedy Productions, LLC - Nashville TN

This rich and tender rustic Irish quick bread is best paired with corned beef and cabbage, beef stew, or any other hearty St. Patrick's Day meal.

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This week I chat all things tomatoes, an easy peasy fruit to grow at home plus I'll be sharing a recipe for Soda Bread as this wee marks Real Bread Week. Plus ahead of lambing season kicking off I chat with Rebecca McEwan from Arnprior Farm in Stirlingshire, about the challenges of the last 12 months

In this week's episode, we talk about burger branding, bread tissue, weird matter, and much more!New episodes of Knick Knack News are released every Friday. Subscribe on Apple Podcasts, Google Podcasts, Spotify, and more! Follow us on Twitter at @KnickKnackNews, Facebook at https://facebook.com/KnickKnackNews, and Instagram at https://www.instagram.com/knickknacknews.Anthony's Stories This Week: Logo: http://cnn.it/35naGRPLiquid: http://bit.ly/35ihPTCSpinning: http://bit.ly/399yIkpAlex's Stories This Week: Pineapple: http://reut.rs/3hRgXtYSoda Bread: http://bit.ly/3ownzAMChemo: http://bit.ly/2L5Lp7YBreaking News: Plants: https://bit.ly/39boY9kPies: http://bit.ly/39au1XE See acast.com/privacy for privacy and opt-out information.

This episode features renowned chef Richard Corrigan. Richard is a stalwart for British and Irish seasonal food and an ambassador for the hospitality industry. He's run Michelin-starred restaurants and the century old Bentley's in Mayfair, and he's even cooked for the queen. Richard is also the proud owner of the 150 acre estate Virginia Park Lodge in the Republic of Ireland, as well as Corrigan's Mayfair and Shoreditch's Daffodil Mulligan.    We speak about his love for fish and seafood, particularly oysters, as well as his notorious soda bread, growing up in Ireland and his favourite seasonal food. There's also some inevitable chat on coronavirus and the hospitality industry – please note this was recorded on 4th December so a little of our conversation may seem out of date as the tiers are changing so quickly.   We also speak about Richard's love for Irish meat, black pudding, wild game and sea fishing, before diving into Christmas. It becomes very apparent that Richard LOVES Christmas so it is extremely disappointing that his London restaurants will be shut for the festive period.    Fergus joins us to speak about the abundant, and tasty, reedmace that I'm sure you've seen on riverbanks and beside ponds; the shoots, starchy root and pollen that can all be used in cooking.   https://www.doorstepkitchen.com/ https://www.doorstepkitchen.com/podcast/foraging-with-fergus https://www.virginiaparklodge.com/ https://www.bentleys.org/ https://www.daffodilmulligan.com/   Richard mentions: http://www.hannanmeats.com/ https://www.irishherefordprime.com/ https://www.inchhousepudding.ie/ http://www.jacksonboxer.com/   3 foodie things on your doorstep: https://bakersbristol.co.uk/ https://www.sainsburys.co.uk/gol-ui/product/sainsburys-mince-pie-wheats-500g Story on post-Brexit food prices – see Episode 1 and 2 of Series 2 and Series 1 Episode 7 for ideas on British versions of imported ingredients 

Your earbuds will go into insulin shock when King of the Southern California Pastries, The Pope of Pop Overs, The Baron Von Bear Claw, The Mogul Of Maple Bars, The Sultan of Soda Bread, Cakes By Daniel (CBD) slides into the Hard Luck Show Oven and cranks the Temperature up to broil while Big Luck's, Ol' Blue Eyes and Chumahan throw their diets out the window, hear a true American multi-generational grind as CBD recounts the inspiring hard scrabble start of his father washing dishes deep on the east side until grabbing hold of an ailing Orange County Bakery and turning it into a thriving, family business that supplies the Southland with all the delicious treats and is known as the infamous French's Pastries, hear how CBD worked alongside his father, how he adapted to the Westside, learn the deep family secrets to true business success, if you don't like hard work and commitment then you better find another podcast. Support this podcast at — https://redcircle.com/the-hard-luck-show/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In which we confirm that a clever, witty woman can save the day, that food adulteration in soda bread is occasionally warranted and that outwitting a giant can save you a lot of DIY. Today's story is an Irish tall tale based on the Legend of Knockmany from Celtic Fairy Tales, edited by Joseph Jacobs. Another version is available in Fairy and Folk Tales of the Irish Peasantry by W. B. Yeats. We also discuss the history of the story, which is not as old as first appears and the origins of the heroes and their ancient sagas. Finally we investigate the history of bread in Ireland and this week's recipe There is some further reading about historic Irish foodways, an analysis of this tale as well as ancient recipes for bread available at my website.

Soda bread is perhaps the easiest introduction to the world of bread making, as it requires no kneading, and no lengthy proving. In fact, all the leavening is given to the bread by the baking soda that gives the bread…

Soda bread is perhaps the easiest introduction to the world of bread making, as it requires no kneading, and no lengthy proving. In fact, all the leavening is given to the bread by the baking soda that gives the bread…

This sweet twist on the classic Irish soda bread, is flavoured with maple syrup and cinnamon, and studded with dried cherries for some punchy sourness. The flavours are quite reminiscent of a traditional hot cross bun, and it’s just as…

This sweet twist on the classic Irish soda bread, is flavoured with maple syrup and cinnamon, and studded with dried cherries for some punchy sourness. The flavours are quite reminiscent of a traditional hot cross bun, and it's just as…

Bread Week! The one where everyone is scared of Paul Hollywood even more than usual. This week the 10 remaining bakers had to make a Soda Bread, Rainbow Bagels and a bread showstopper commemorating something they are grateful for and we delve right into the episode to breakdown exactly what happened.Josh, Jane and Howard were joined by the brilliant Karen Wright (star of series 9) - as we recorded this podcast remotely via Zoom. We'd like your questions and comments s to keep us going in the new series. Hit us up at thebakedown@bakewithalegend.com and we'll read out your comments on the upcoming episodes.Here at Bake With A Legend, we are having great fun hosting online baking classes for fans from all around the world. We've got a huge range on sale, so whether you'd like to learn how to make doughnuts, florentines a yule log or so much more, check out our latest online baking classes on our website. They start at 5pm UK on Saturday and Sunday to accommodate bakers from around the world, in particular our many friends from the USA. They're great fun and if you use the code PODCAST at checkout you'll get 10% off.Also, perhaps you're missing your work colleagues or friends and thinking about how you can have a fun activity during these difficult times and a private online event with us is the perfect answer! Head over to our website learn more about online baking classes.*** If you enjoyed this podcast please do leave us a review, it'll help ensure more Bake Off fans find us and would be a huge motivation for to keep making these podcasts for you. Please note we're not affiliated to the show itself or Love Productions, but we're huge fans of their work.***This podcast is part of the Stripped Media podcast network. See acast.com/privacy for privacy and opt-out information.

Learn to make this Tom Kerridge classic with our pause-anytime recipe https://www.bbcgoodfood.com/recipes/onion-soda-bread-whipped-english-mustard-butter See acast.com/privacy for privacy and opt-out information.

The humble Irish Soda Bread is becoming trendy in Germany - 'sodabrot' is the latest bread craze there due in part to the difficulty getting yeast, so we asked well known chef and culinary lecturer in WIT Michael Quinn what his secret to great soda bread is.

Please note: This episode was recorded on February 25. Has emmer flour turned Andrea into a soda-bread lover (especially at breakfast)? And what does Betty Crocker have to say about this week's bake along, Alice Medrich's updated take on Russian Tea Cakes? (Stefin investigates.) Plus, the Globetrotting Gourmet is back from Sweden with an update on cinnamon buns, fika, and what cheese in your coffee tastes like.  You can read the full show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.  Join the fun!   

A diferença entre os fermentos, a receita de um pão/bolo rápido e a sequência da criança do fermento natural.

Bitch Talk had a great time chatting with bar owner and bloody mary  maven, Gillian Fitzgerald. Gillian is the co-owner of Casements Irish Bar - a brand new drinking establishment in the heart of the Mission district of San Francisco, and  a bit of an old soul when it comes to talking about her love of the City, it's bar culture, and how past San Franciscans used to drink. Gillian has a fantastic bartending history in around SF including one of our old haunts Nickies in the Lower Haight. We're pretty sure we've run in to her in one of our old nights out on the town because sitting down and swapping stories with her felt like talking with an old friend.  Enjoy our conversation with Gillian and head to Casements any night of the week - their happy hour starts at 4 pm Monday - Friday, and they have a full menu of classic Irish fare to boot.  Follow Casements on Instagram here.Follow Proud Mary on Instagram here. Casements Bar - 2351 Mission Street - San FranciscoVisit their website for full calendar and menu! --Let us know how we're doing: therealbtpod@gmail.comVisit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen in every Monday from 6:00 - 6:30 AM on BFF.FMPOWERED BY GO-TO Productions     

This week the two J's fly solo. They share a Show & Tell moment which involves some hearty bread and a coarse dress. They discuss verbal man-splaining, the last knockings of 50 and Jenny's imminent trip to Stockholm. There is also a brief cinema round up! You can follow Jenny on twitter @jennyeclair You can follow Judith on twitter @greyprideuk

Boxty, Soda Bread, and the best spots for a pint of Guinness.  This week we’re in Dublin, Ireland for music, whiskey,  and a great pub where an Irish patriot used to drink. Show Notes Dublin at Destination Eat Drink https://www.destinationeatdrink.com/dublin-ireland-3 Gallagher’s Boxty House https://www.boxtyhouse.ie/ Brazen’s Head http://www.brazenhead.com/ Hansel and Gretel Read more... The post Destination Eat Drink – Dublin, Ireland appeared first on Radio Misfits.

Joe Fitzmaurice comes from a long line of bakers and restaurateurs.  But when he and his wife Julie closed their successful Dublin bakery to move to a tiny Eco-village in Cloughjordan, he was making a statement about local community, local grain and the Common Loaf. In this episode, Mark learns about life in an intentional community, how Soda Bread is a new 'tradition', what the Common Loaf movement is all about and how if Joe ends up baking less and less bread then he's truly fulfilled his vision. Helpful Links: @riotrye_ on Instagram Riot Rye website Rise Up! The Baker Podcast website Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

The pod is live while USMNT is back in action with their new manager, and you won't want to miss a very special live reaction from Cooper. In the NBA, the guys discuss the possibilities of James Harden's dominance and the bench players they'd like to see get their numbers retired. Then of course, the Super Bowl is upon us and there's no shortage of prop bets. Tune in to see which host comes out on top with their totally real $600 of gambling investment.

The O'Gorman family get off to a shaky start west. A storm surrounding only the prairie schooner almost sinks them, save for the heroics of Annie and Midnight.

Everyone is a little bit Irish on St. Patrick's Day, or so the saying goes. It's a celebration that's been going on in America since the mid 1700's. And except for the soda bread, the food of the day is anything but Irish. Irish-American cookbook author Margaret Johnson joins us to talk about the background of some of these dishes and others that have stayed true to their roots.

Our guests today are Patrick Taylor and Dorothy Tinman, the author and recipe developer of An Irish Country Cookbook: More than 140 Family Recipes from Soda Bread to Irish Stew. They joined the Clever Cookstr to talk about cooking Irish classics for St. Patrick's Day. Read the full transcript here: http://bit.ly/2mGSafT

This week we reveal the meticulous technical preparation that goes on before each podcast. Lesley returns from Belfast and reflects on the impact of Brexit on Ireland both North and South and I chip in on the Supreme court hearing. In the light of the PISA results we discuss the state of Scottish education and what relevance , if any, these results  should have in shaping its future. On the way we meander through the highways and byways of motoring in the Arctic, the hunter gatherer diet, reindeer and just who is Captain James T Kirk's evil alter ego.

Listen HEREThis week I relate some experiences from the street stall in the hopes that it will help anyone else who is promoting veganism to people.  Big shout out to William Paul for all his help and for being such a wonderful street stall colleague.I also mention some new developments:Barbara De Grande from Veganacious is doing a podcast!!!  Please subscribe on iTunes here and you can also listen to the first episode here.Props to Jordan Wyatt from Coexisting with Nonhuman Animals for helping to make this happen.OOO I just went to the blog to post the link and there is a NEW EPISODE UP!  You can access it here or I recommend subscribing on iTunes.I also talk about singer-songwriter Ben Frost who is writing music in support of Animal Rights and posting the videos on YouTubeThe first song is called I Am Someone - A Call for Veganism and the second one is called Killed for Taste, Loved for Companionship - The Notes of Moral SchizophreniaPlease subscribe to Ben on YouTube hereI mention a great new blog called Full Irish Vegan.  This is the bread I made: Wheaten Loaf Masquerading as Soda Bread.  It was so easy and delicious, especially with vegan butter and jam. I talk about Professor Francione new commentary number 16.  Please listen here or even better, subscribe to the commentary on iTunes.I mention Colleen Patrick Goudreau's podcast episode where she talks about personal choice.  You can hear it here

Award-winning baker Dan Lepard demonstrates how to make soda bread.