Podcasts about spices

In this episode, we explore how to support steady blood sugar during the holiday season using Ayurvedic wisdom. With more sugar, irregular meals, travel, and stress during the holidays, it's easy for the body's metabolic fire (agni) to become overwhelmed. Ayurveda offers practical, gentle tools to keep digestion strong, cravings balanced, and energy steady. We take a deeper look at the pancreas as a home of agni and how its function relates to three key subdoshas: Pachaka Pitta, Kledaka Kapha, and Samana Vayu. You'll learn how these forces work together to regulate metabolism, mood, and digestive rhythm and why sugar crashes are both a physical and emotional imbalance. You'll also discover: Why holiday habits disrupt blood sugar How sugar cravings form from an Ayurvedic standpoint Simple remedies for sugar crashes Spices that naturally support metabolic balance Eating rhythms and lifestyle tools that strengthen agni Practices to prevent toxins (ama) and emotional overload during the festive season Whether you struggle with cravings, energy dips, or digestive heaviness this time of year, this episode offers grounded, practical support to help you stay balanced through the holidays. Thanks for listening! Links & Resources Sponsor: Kerala Ayurveda Academy – Join Kerala Ayurveda Academy for an engaging online workshop in Vedic Astrology from February 28-March 1, 2026. To learn more, visit https://www.keralaayurveda.us/courses/vedic-astrology/. For $50 off, use the code 50VEDIC when you join! Group Digestive Reset Cleanse – Join the next Group Cleanse starting January 23rd, 2026 https://www.elementshealingandwellbeing.com/group-cleanse Private DIgestive Reset Cleanse - choose dates that work for your schedule. Learn more at https://www.elementshealingandwellbeing.com/digestive-reset-cleanse Golden Turmeric Milk Recipe download – https://www.elementshealingandwellbeing.com/resources Exciting News: The New Elements of Ayurveda Podcast Community is Live! Over the years, this podcast has blossomed into a global community, a gathering of seekers, healers, and lifelong learners. And now, I'm delighted to share that our revitalized community space is officially open! This new online home was created for those who wish to go deeper into Ayurveda, together. Inside, you'll find: Early access to podcast episodes  Member forums for discussion and Q&A  Mindfulness and self-care practices  Monthly live Zoom meetups  Seasonal group challenges and reflections It's a conscious, supportive space to connect, learn, and grow with others walking the Ayurvedic path. Come say hello, introduce yourself, and be part of this living, breathing sangha. Join the new Elements of Ayurveda Podcast Community here:  https://www.elementshealingandwellbeing.com/community I look forward to connecting with you soon! Check out Colette's online services:  Online Consultations https://www.elementshealingandwellbeing.com/consultations At-home Digestive Reset Cleanse https://www.elementshealingandwellbeing.com/digestive-reset-cleanse Online Daily Habits for Holistic Health Program https://www.elementshealingandwellbeing.com/daily-habits Reset-Restore-Renew Program https://www.elementshealingandwellbeing.com/reset-restore-renew Have questions on Colette's online services? Book a FREE 15 min Services Enquiry Call here. https://www.elementshealingandwellbeing.com/consultations Do I have an accumulation of ama/toxins in my body? Take this quiz to find out https://www.elementshealingandwellbeing.com/resources Stay connected on the Elements Instagram https://www.instagram.com/elementsofayurvedapodcast/ and Facebook https://www.facebook.com/elementshealingandwellbeing Thank you for listening! If this episode supported you, please consider leaving a review and if you think this information would be helpful to family or friends, please share this episode so we can spread this wisdom of Ayurveda.  Stay tuned and stay aligned with the Elements of Ayurveda Podcast. Thanks for listening!

Get ready for a strange mix of holiday cheer and fear, this week we're serving up the science and psychology of generosity with a side of lore (my lore.) Don't worry, things will be merry and bright… eventually. I'm just joshing, but make sure to check out the links below for sources, ideas, and much more. Hope to see you in the communal shower! Link to my substack: https://substack.com/@sarahschauer Full reading list will be posted tomorrow, Dec. 10, around noon PST - it is simply too long for this caption lol. Resources: Undoing Drugs: How Harm Reduction Is Changing the Future of Drugs and Addition - Maia Szalavitz Most Delicious Poison: The Story of Nature's Toxins - from Spices to Vices - Noah Whiteman What We Value: The Neuroscience of Choice & Change - Emily Falk Give Well, Feel Great: The Science of Gift Giving and Receiving https://www.templeton.org/news/give-well-feel-great-the-science-of-gift-giving-and-receiving The Psychology Behind Perfect Gift-Giving https://swipegifts.com/blog/gift-psychology Gift Resources & Links: Scientific American's Best Nonfiction of 2025 https://www.scientificamerican.com/article/scientific-americans-best-nonfiction-of-2025/ The Scientific American Staff's Favorite Books of 2025 https://www.scientificamerican.com/article/the-scientific-american-staffs-favorite-books-of-2025/ Gifts for every kind of nerd https://www.morningbrew.com/stories/2025/10/24/gift-guide-nerd Craft Club https://www.craftclubco.com/pages/gift-guide?srsltid=AfmBOorxPL2GQZwm70XO8bEjQWQ03oM2MFEh4jgRFMYXqaJrtxXNtnbp Customer Stained Glass Piece https://www.etsy.com/market/custom_stained_glass Custom Vinyl Records https://www.freestyle-vinyl.com/collections Canva Magazines https://www.canva.com/magazines/ Custom Lego Figure https://www.lego.com/en-us/minifigure-factory Fibonacci Wall and Desk Clock https://www.etsy.com/listing/1576771073/fibonacci-wall-and-desk-clock-unusual Gifts for math lovers https://www.mathnasium.com/blog/great-gifts-math-lovers-2024 Educational Subscription Boxes for Kids https://www.cratejoy.com/collections/educational-subscription-boxes STEM Build Boxes https://coolsciencefinds.com/articles/stem-build-boxes Lighting for Lego Sets https://www.lightmybricks.com/blogs/learning-centre Science Art - Scientific Illustration Artworks and Wall Art https://cognitive-surplus.com/collections/wall-art Planet Bath bombs https://www.kiwico.com/us/store/dp/planet-bath-bombs/3205 Custom Star Map from special nights - jewelry, art, etc https://www.thenightsky.com/ They have star map lockets! Library Check Out Card Bookmark - Vintage https://www.etsy.com/listing/1081591959/library-check-out-card-bookmark-vintage Custom Book Embosser https://www.etsy.com/listing/840508076/book-embosser-personalized-custom-ex?ls=s&ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=ex%20libris&ref=sr_gallery-1-35&sr_prefetch=1&pro=1&frs=1&pop=1&content_source=5d442138550e8a17059979d09cb92cbabcd17809%3A840508076&search_preloaded_img=1&organic_search_click=1&logging_key=5d442138550e8a17059979d09cb92cbabcd17809:840508076&source=aw&utm_source=affiliate_window&utm_medium=affiliate&utm_campaign=us_location_buyer&utm_content=740219&sv1=affiliate&sv_campaign_id=740219&awc=6220_1764911312_c63edd94bc322514623e5c6d663ea839 Jane Eyre Embroidery Kit https://www.etsy.com/listing/1008531760/jane-eyre-embroidery-kit?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=jane+eyre+embroidery&ref=sr_gallery-1-2&organic_search_click=1&utm_source=affiliate_window&utm_medium=affiliate&utm_campaign=uk_location_buyer&utm_content=1266099&sv1=affiliate&sv_campaign_id=1266099&awc=6091_1764911520_293ebbe0bc58c5494c72236acc01f8ad Learn more about your ad choices. Visit podcastchoices.com/adchoices

INTRODUCTION: If you've ever wondered whether your favorite holiday desserts can actually support your health instead of draining your energy, this episode is for you. Today we break down the difference between a traditional pumpkin pie and a paleo pumpkin pie and explore what each ingredient does inside your body. This episode is perfect for Christian women who want to honor God with their health, enjoy delicious foods without guilt, and learn simple, natural ways to feel better. You'll learn: The hidden issues inside common pumpkin pie ingredients Cleaner, healthier swaps that support energy, gut health, and hormones The surprising nutritional benefits of pumpkin and warming spices How to enjoy food with freedom, not legalism Why God-designed whole foods nourish your body on purpose TIME-STAMPED HIGHLIGHTS: 00:00 – A quick invitation to the Reset Your Energy Workshop 00:30 – The pumpkin pie experiment and trying a paleo version 01:01 – Why healthy ingredient swaps matter 01:29 – What's inside a regular pumpkin pie 02:22 – The issue with dairy, GMOs, and bloating 03:20 – Why vegetable oils drain your energy 04:17 – Breaking down the paleo pumpkin pie recipe 04:47 – The healing benefits of almonds 05:14 – Coconut oil's antimicrobial, anti-inflammatory power 05:44 – The nutritional benefits of pumpkin 06:15 – Maple syrup vs. brown sugar 06:45 – Anti-inflammatory and gut-healing benefits of warming spices 08:42 – Why Christian women should cook with more spices 09:11 – Avoiding food legalism and confusion 09:40 – Returning to God's design for nourishing foods KEY TAKEAWAYS: God-designed whole foods support your energy, hormones, gut health, and healing. Holiday desserts don't have to wreck your health. Simple swaps can lower inflammation and support your body. Spices like cinnamon, ginger, nutmeg, cardamom, and allspice are powerful natural medicines. Vegetable oils and processed ingredients can drain your energy and create inflammation. You can enjoy food with freedom while still being aware of ingredients. Pumpkin is a nutrient-rich superfood full of vitamins, antioxidants, and fiber. HEALTHY PUMPKIN PIE INGREDIENTS THAT BOOST ENERGY: If you're searching for a clean eating pumpkin pie that's gluten-free, dairy-free, and refined-sugar-free, you're in the right place. Paleo pumpkin pie uses simple, God-made ingredients that reduce inflammation, support digestion, balance blood sugar, and naturally boost your energy. These healthier swaps include almond flour, almond butter, coconut oil, coconut milk, and maple syrup — all nutrient-dense, antioxidant-rich, and easier on the gut than conventional baking ingredients. Keywords included: healthy pumpkin pie recipe, paleo dessert swaps, clean eating for Christian women, natural anti-inflammatory foods, boost energy naturally, healthy holiday desserts, Christian holistic health A BIBLICAL APPROACH TO FOOD AND WELLNESS: Food was never meant to stress us out. God designed whole foods to nourish, strengthen, and bring joy. When we choose ingredients that honor His design — plants grown well, animals raised well, spices rich in natural healing compounds — our bodies respond with energy, clarity, and peace. Good food is one of the sweetest ways God provides for His daughters. CALL TO ACTION: If you're tired of feeling depleted or overwhelmed and you want a simple path to more energy, go grab the Reset Your Energy Workshop at herholistichealing.com/workshop. You'll learn what's actually draining your energy, how to reset your body naturally, and how to start feeling better fast with a simple, faith-fueled plan.   Apply for Mentorship If you want personal guidance and accountability as you walk this out. → https://form.jotform.com/252125663709156   My Book Faith-filled encouragement for Christian women choosing natural health. → https://herholistichealing.com/book/   Join the Facebook Group A supportive community of Christian women pursuing holistic health. → https://tinyurl.com/holisticsisterhood   Contact Me Questions or episode ideas? Email me at: hello@herholistichealing.com

Send us a textWe trace Saint Francis Xavier's path from a restless scholar in Paris to a tireless missionary across India, Southeast Asia, and Japan, and his unfulfilled dream of China. Eucharistic devotion, simple presence, and Ignatian friendship form the backbone of his witness and our call today.• early life in Navarre and conversion in Paris• Ignatian friendship shaping a missionary vocation• Goa as springboard for Asian evangelization• pastoral work among southern India fishing villages• Malacca and the Spice Islands mission growth• respectful engagement with Japan's samurai culture• desire for China and the limits he faced• Eucharist as the heart of mission• reports of healings and signs as invitations to faith• lessons from his letters for modern evangelizers• our invitation to deepen faith and act nowPlease remember that our Thanksgiving sale is active until midnight, Monday, December 1stVisit our gift shop, find religious gifts that inspire spiritual growth for your loved ones or parish, all while supporting our mission and ministryFinish reading and check out the special offerVisit journeysoffaith.com website todaySaint Francis Xavier CollectionOpen by Steve Bailey Support the showJourneys of Faith brings your Super Saints Podcasts ***Our Core Beliefs*** The Eucharist is the Source and Summit of our Faith." Catechism 132 Click Here “This is the will of God, your sanctification.” 1Thessalonians 4“ Click Here ... lay up for yourselves treasures in heaven...” Matthew 6:19-2 Click Here The Goal is Heaven Click Here Why you should shop here at Journeys of Faith official site! Lowest Prices and Higher discounts up to 50% Free Shipping starts at $18 - Express Safe Checkout Click Here Cannot find it let us find or create it - - Click Here Rewards Program is active - ...

“Spices for anointing oil.” — Exodus 35:8 Much use was made of this anointing oil under the law, and that which it represents is of primary importance under the gospel. The Holy Spirit, who anoints us for all holy service, is indispensable to us if we would serve the Lord acceptably. Without His aid our […]

Black Friday! It's like Black Francis, but with more enthusiasm! Ehem. Look, here's a big list of stuff I found that's for sale on Black Friday. Some normal stuff, some weird stuff. Not a lot of great bargains, but I'll bet some of them will give you ideas. Normal episode next time    VEVOR   VEVOR RV Air Conditioner, 13500 BTU Non-Ducted Rooftop RV AC, 65 dB Quiet Design, Highly Compatible with Air-conditioning Unit for Replacing https://www.vevor.com/heating-ventilation-air-conditioning-c_13649/rv-air-conditioner-13500-btu-non-ducted-rooftop-rv-ac-65-db-quiet-for-replacing-p_010874325798?lang=en¤cy=usd&utm_source=inhouse&utm_medium=affiliate&utm_campaign=42492674&shortkey=20251128pi6 VEVOR Diesel Heater, 8KW, DC 12V/24V, All in One Portable Diesel Air Heater with Remote Control and LCD Display, Fast Heating Low Noise, 1.3 Gal Fuel Tank for Vehicles, RVs, Vans, Tractors and Trucks https://www.vevor.com/diesel-heater-c_10321/vevor-fuel-pipe-hose-line-kit-196-9-replaceable-parking-heater-fuel-line-kit-p_010209133120?lang=en¤cy=usd&utm_source=inhouse&utm_medium=affiliate&utm_campaign=42492674&shortkey=20251128pi6o   5% Off Anything at VEVOR http://www.vevor.com/utm_source=inhouse&utm_medium=affiliate&utm_campaign=42492674&utm_format_creative=114&shortkey=20251128pi6q SOLAR Traver Force 100W 12V 10BB Monocrystalline Solar Panel, Up to 25% High Efficiency Module with Grade A+ Cells, Waterproof for RVs, Motorhomes, Cabins, Marine, Boat https://amzn.to/48rGlRP   30A PWM Solar Charge Controller, 12V 24V Dual USB Solar Panel Battery Intelligent Regulator with LCD Display, Auto Parameter Adjustable, Timer Setting, Multiple Load Control Modes https://amzn.to/3Xjlxa6   Solar Cable Entry Gland, 0.33ft 10AWG Soft Solar Extension Cable and Connector, UV Resistance Dual Cable Entry Gland Housing on Rv, Boat, Camper (10cm, Black) https://amzn.to/4oZDtTg   Dicor BT-1834-1 Butyl Seal Tape - 1/8" x 3/4" x 30' Repair Tape for RV, Trailer, Motorhome, Window, and Vent Sealing https://amzn.to/4opdi7A   12V 100Ah Lithium Battery,12V LiFePO4 Battery Built-in 100A BMS Protect, Group 31 Deep Cycle Portable Power,Lithium Iron Phosphate Battery for Trolling Motors, Yacht, Marine, RV, Home Energy https://amzn.to/4ioaSV7 WATER Portable Intelligent Electric Pressure Washer Pump 100W 160 PSI 12V Portable Pressure Powerful Washing Kit with 21.3 Feet PVC Hose for Home, Car, Garden, Projects (100 W-Black Hose) https://amzn.to/4onbrQv   Fanttik NB8 Nano Portable Cordless Electric Sprayer w/2.1Gal Tank, Retractable Spray Head, 2600mAh Lithium Battery, IPX5, 72-98PSI, Portable Pressure Washer for Garden, Camping Shower and Pet Cleaning https://amzn.to/3M6xBZV   LifeStraw Personal Water Filter for Hiking, Camping, Travel, and Emergency Preparedness https://amzn.to/43Ye7wB   Waterdrop Gravity Water Filter Straw, Camping Water Filtration System, Water Purifier Survival for Travel, Backpacking and Emergency Preparedness, 1.5 gal Bag, 0.1 Micron, Light Blue https://amzn.to/4pFRcPa KITCHEN   5 Pieces Kitchen Gadgets Set - Space Saving Cooking Tools Accessories Cheese Chocolate Grater, Fruit Vegetable Peeler, Bottle Opener, Pizza Cutter, Burlap Bags with Drawstring Gift Set https://amzn.to/3KrXenu   Kaskawise Upgrade Car Ceiling Cargo Net Pocket,31.5"x21.6" Double-Layer Car Roof Storage Organizer,Overhead Net for Truck,SUV & Van Camping,Travel Road Trips,Van Life Essentials https://amzn.to/4okYwi0   Portable Camping Cooking Utensils Set, Camp Kitchen & Campfire Cooking Equipment, RV Essentials, Camper Must-Haves Accessories, Outdoors Cookware, Christmas Stocking Stuffers Gifts https://amzn.to/4p7DXqH   Kamenstein Round Multi Spice Container, Filled with Spices, 3.07 x 3.07 x 4.02 Inch https://amzn.to/4p7w4l2 ground pepper, fine sea salt, granulated garlic, paprika, cumin, and chopped onion Small enough to put in a ziploc bag with those DO NOT EAT silica gel packs   Mirai Clinical Magnetic Soap Holder for Shower Wall - Stainless Steel Savers for Bar Soap - Easy Clean Magnetic Soap Bar Holder Self Draining - Wall Mount Soap Tray for Shower Bathroom Kitchen Sink https://amzn.to/3MtKMUI 2sets Wood Magnetic Bar Soap Holder for Shower Wall,Magnet Air Dry Soap Saver Self Draining, Eco-Friendly Wooden Soap Dish for Soaps & Beard Shampoo Bars https://amzn.to/4peMuYY   Propane or Butane Stove Dual Fuel Stove Portable Camping Stove with Carrying Case&Windblocker, 10,000 BTU Butane Propane Stove, Automatic Ignition for Emergency Preparedness Kit (Fuel Not Included) https://amzn.to/3Kfvpig   Smart & Safe Butane Fuel Canister - Self-Sealing Nozzle - 28 Pack for Outdoor Cooking, Camping, and Emergency Use  https://amzn.to/4ipNir7   COMFORT Sealy 12-Volt Heated Car Blanket, Portable Electric Blanket with 3 Heating Levels & 4 Hours Auto Off for Car, Truck, SUV, RV or Camping, Machine Washable, 59" X 43", Navy https://amzn.to/4akWGdv   Gaiatop Mini Portable Stroller Fan, Battery Operated Small Clip on, Detachable 3 Speed Rechargeable, 360° Rotate Flexible Tripod Better Cooling for Car Seat Crib Treadmill Travel Black https://amzn.to/3KaI5H7   FCC Notice: If you purchase anything from these links, the show will receive a small fee. This will not impact your price in any way.    

Are you ready to eat and drink through Christmas history?Go beyond cookies, roast, eggnog and mulled wine to uncover the fascinating deep cultural roots of Christmas foods. This episode is your passport to understanding how religion, colonialism, climate, and commercial ingenuity transform simple ingredients into festive flavors.This isn't just about recipes—it's about the stories, power dynamics, and ingenuity hidden inside your holiday plates and glasses. Cheers to a deeper understanding of your favorite—and soon-to-be-favorite—Christmas bites and beverages!Hamonadong Baboy (Filipino road pork) recipePfeffernusse Spiced Cookies recipeCola de Mono recipeContact:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Special thanks to:The Christmas Song/Heaven/Slow 3/4 Song by Peter Evans, Tom Blancarte, and Brandon Seabrook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Santa Claws is Coming by Ergo Phizmiz - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠holiday by Dee Yan-Key - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CC by 3.0⁠⁠⁠⁠⁠

#top .av-special-heading.av-gs9o3p-eda04c15c52f36e4a1ed615f6394fc46{ padding-bottom:10px; } body .av-special-heading.av-gs9o3p-eda04c15c52f36e4a1ed615f6394fc46 .av-special-heading-tag .heading-char{ font-size:25px; } .av-special-heading.av-gs9o3p-eda04c15c52f36e4a1ed615f6394fc46 .av-subheading{ font-size:15px; } Through My Bible Yr 02 – November 24Song of Songs 3:6 – 5:1 LISTEN HERE Through My Bible – November 24 Song of Songs 3:6 – 5:1 (EHV) https://wels2.blob.core.windows.net/tmb-ehv/02-1124db.mp3 See series: Through My Bible Song of Songs 3 Who Is This? The Friends and Other Bystanders 6 Who is this woman coming up from the wilderness like columns of smoke, perfumed with myrrh and with incense, made from all the fragrant powders of the merchant? 7 Look! It's Solomon's own carriage. [1] Sixty warriors surround it, the most heroic of Israel, 8 all of them wearing a sword, all trained for battle, each man with his sword at his side, ready for the terrors of the night. 9 This palanquin [2] King Solomon made for himself     out of wood from Lebanon. 10 Its posts he made of silver. Its base he made of gold. Its seat was upholstered with purple. Its interior was inlaid with love [3]     by the daughters of Jerusalem. 11 Come out, you daughters of Zion, and look at King Solomon wearing the crown, the crown with which his mother crowned him     on the day of his wedding,     on the day his heart rejoiced. Beautiful From Top to Bottom The Man Song of Songs 4 1 Look at you. You are beautiful, my darling! Look at you. You are beautiful! Your eyes are doves behind your veil. Your hair is like a flock of goats which flows down from Mount Gilead. 2 Your teeth are like a flock, ready to be sheared, which comes up from the washing. Each is a twin. Not one of them is left by itself. 3 Your lips are like a scarlet ribbon. Your mouth is lovely. Your cheeks behind your veil are like the halves of a pomegranate. 4 Like the tower of David, your neck is adorned with rows of stones. [4] A thousand shields hang on it, all of them the equipment of warriors. 5 Your two breasts are like two fawns, twins of a gazelle, that browse among the lilies. 6 Until the day breathes and the shadows flee, I will go to the mountain of myrrh, and to the hill of incense. 7 You are altogether beautiful, my darling. There is no flaw in you. Spices and Wine, Milk and Honey The Man 8 Come with me from Lebanon, my bride. With me from Lebanon, come. Descend from the top of Amana, from the top of Senir and Hermon, from the lions' dens, and from the mountains of the leopards. 9 You have stirred my heart, my sister, my bride. You have stirred my heart     with one, just one of your eyes,     with one jewel of your necklace. 10 How delightful it is to experience your love,     my sister, my bride! How much better is your love than wine, and the fragrance of your perfume than any spice! 11 Your lips drip like a honeycomb, my bride. Honey and milk are under your tongue. The fragrance of your garments     is like the fragrance of Lebanon. 12 You are an enclosed garden, my sister, my bride. You are an enclosed spring, [5] a sealed fountain. 13 Your plants are an orchard, pomegranates with other choice fruits, henna with nard, 14 nard and saffron, calamus and cinnamon, with every kind of incense tree, myrrh and aloes, with all the finest spices. 15 You are a garden fountain, a well of water flowing and streaming down from Lebanon. Come Into Your Garden The Woman 16 Arise, north wind! Come, south wind! Blow on my garden, so that its spices spread abroad. Let my lover come into his garden, and eat its choice fruits. I Have Come Into My Garden The Man Song of Songs 5 1 I have come into my garden, my sister, my bride. I have gathered my myrrh with my spice. I have eaten my honeycomb with my honey. I have drunk my wine with my milk. Eat and Drink The Friends Address the Couple [6] Eat, friends! Drink! Be intoxicated with love! Footnotes Song of Songs 3:7 Carriage here does not refer to a wheeled vehicle but to a portable chair or couch carried by porters. Song of Songs 3:9 A palanquin is a fancy chair or couch on which a dignitary is carried. The Hebrew word is as exotic as palanquin is. Song of Songs 3:10 Or perhaps the term refers to a type of leather. Song of Songs 4:4 Or adorned with elegance. The meaning is uncertain. Song of Songs 4:12 The meaning of the word gal translated spring is uncertain. The parallelism with fountain supports the translation spring. Song of Songs 5:1 The identity of the speaker and addressees is uncertain. Perhaps the man is speaking to some bystanders. #top .hr.hr-invisible.av-aocsdx-89cb4ca21532423cf697fc393b6fcee0{ height:10px; } The Holy Bible, Evangelical Heritage Version®, EHV®, © 2019 Wartburg Project, Inc. All rights reserved. #top .hr.hr-invisible.av-4vzadh-3f04b370105df1fd314a2a9d83e55b26{ height:50px; } Share this entryShare on FacebookShare on LinkedInShare by MailLink to FlickrLink to InstagramLink to Vimeo

I sat down with William Esslinger of Confluence Kombucha in St. Louis, Missouri. We’d just left the three-day KBI conference in Barcelona and were having lunch at Munich Airport before catching our respective connecting flights. It was William’s first time in Germany, if you count being in an airport transit lounge as being in a country. What follows is an edited transcript of our conversation. The full audio is available as a podcast at the end of this post. The Confluence Kombucha Fermentory & Ping Pong Club is located at The Fox Den, 2501 S. Jefferson Avenue, Suite 102, St. Louis, MO 63104. It is open from 11 a.m.–7 p.m. Thursday through Sunday. Confluence Kombucha is also a regular vendor at the Tower Grove Farmers' Market. Booch News: How did you discover kombucha? I started brewing kombucha in 2009 and working in kitchens all in a span of three days. I’d graduated with my master’s in media literacy education, and wanted to teach about the constructs of media and how to use media, how to create with different kinds of media, video, photography, using sound, all that kind of stuff. And so that’s my background. But I couldn’t find a job, so I started working as a dishwasher at age 29. I was making six bucks an hour with a master’s degree. I ordered my first kombucha culture online. I’d been drinking kombucha for about a year and a half prior to that, and it basically healed my ulcers that I’d had since I was five years old. That kombucha completely healed it. I haven’t had any incidents since. I can still remember as a young person having so much pain all the time. Every single day, a burning, like an ice pick in my intestines, every time I ate. I had this severe problem. And it then drinking kombucha cured it. So, I tell people, if you really want to do this kombucha thing, you need to be drinking it. Every day. Maybe take a day off here and there. But when people start, if they’re very used to a crappy diet, they’re going to feel a little worse, maybe because they’re flushing out stuff. But you get such a vibe out of drinking every day. That was just the beginning of the healing journey with kombucha. So much more healing has happened physically and mentally through this process. Just living with the SCOBYs every day. I didn’t really think about it as a business. BN: How did your career in catering take off? I’d started working in kitchens, and graduated from dish washing to working as a chef. After about three months of dish washing, they had me come on as a prep chef during the day. It was a big corporate restaurant, and I got pretty bored with it, but I had met someone I went to photography school with. He was opening a new restaurant called Blood & Sand with one of the top chefs in St. Louis at the time. He gave me a job, saying they can’t pay much, but they gave me an education. I got the last cook position on the line. And they didn’t really know what to do with me because I was brand-new, even though I’m almost 30 now. They said they would treat me like I knew nothing. And that was the best education. On-the-job training. BN: How did your career in the culinary world prepare you to run a kombucha business? We started fermenting stuff right away. They wanted me to make some kimchi. The chef didn’t know how to do it. But I had spent a couple of years in Korea and learned when I was over there. And I had just started brewing kombucha. It started to feel like fermentation was my path. Food was my path. And since it cured my ulcers, I started to be able to eat all the things I was never able to eat. I never thought of becoming a chef or anything like that because food was such a pain point for me. Then they started handing me the pastry stuff. Because they were all line cooks. They didn’t want to deal with this finicky shit with the temperature and all that. It didn’t fit in with everything else. But my background in photography, doing black and white film developing, the exacting process, the temperature, was already there for me. They started giving me one little project at a time. And they’re like, this kid’s nailing it, right? So they basically just made me a pastry chef. And I was making like $10 an hour, which was great. BN: How did working in the kitchens lead to opening a commercial kombucha business? I kept working in restaurants. And then, I finally thought maybe I got something here with the kombucha. I was developing flavors from the beginning. I kept all my notes. I now have over 800 flavors. I’ve got a spreadsheet of everything I’ve been doing since we opened our doors. Before I left for this trip, I did three new kombuchas in one week. I’ve been doing everything on draft and kegs since we opened our brick-and-mortar in 2016. It’s been all kegs. The idea was just to have a tap room. And the first iteration was a tap room/restaurant. And so, for five years, I ran the restaurant and did the fermentation on-site. It was 1,000 square feet. It was super tiny. The whole thing. I had 15 seats if you really pushed it tight in the inside of the restaurant. And we had some patio seating in the front and the back, with a little garden where we would grow herbs and other things we would use in the kombucha as well. A lot of people were dropping in. We got a lot of recognition. We didn’t know what kombucha would be like in St. Louis. I knew I could run a restaurant, and I had good ideas. The restaurant took front seat for most of that time. It was more of a restaurant with a little bit of kombucha. We had eight taps going, so you could come in and do an eight-flight or a four-flight, then take stuff to go, filling pints, quarts, and growlers. When COVID happened, my business partner decided to split. I closed the restaurant and started focusing on kombucha. So it’s only really been four years of focusing on the brewery. BN: What is Confluence Kombucha like today? We’re in the second iteration right now. There was a brewery, a kombucha brewery in St. Louis called KomBlu, that opened in the space that I’m in now. And they closed. And then another brewery opened in there, and then they closed. And then the building’s owner called me. He said, ‘We have this defunct kombucha brewery if you’d like to come look at it’. It had a bunch of stainless-steel vessels, a reverse-osmosis filter, and a huge cooler. So we did a bit of renovation and made it my own. I built the fermentation room. And then we opened that in leap year 2023. February 29th. We also make other fermented products, like coconut yogurt and kimchi. The volume is going up. We started bottling in this facility because we had the room. We’ve done 20,000 12-ounce bottles in 18 months. It’s a short-neck bottle that works because I don’t have to worry as much about it over-carbonating. It has a little bit of space. I think that’s really important. The bottles are cute, they’re fun. The labeling is really incredible. It’s playful and fun. We have a 12-tap room with a ping-pong table and vinyl records. The fermentation happens in the back. People can come in on Thursday and return on Sunday, and the board will be different. Flavors Confluence bottles just four flavors. The Pineapple Palo Santo won the Signature category at the World Kombucha Awards. The flavor combines fruity notes from pineapple with the coconut-like aroma of Palo Santo—a fragrant tree wood often used as incense—resulting in a tropical drink reminiscent of a piña colada. Confluence Kombucha also won two other Awards for one-off flavors offered on tap that William had entered into the competition: Jun & Holy Basil (Gold for the Jun category) Paw Paw & Rum Barrel (Silver for the Fruits with Spices category) Esslinger, who started bottling his kombucha a year ago, after a decade in business comments: “It was my first year competing, and I didn't expect to win.” At the competition, Esslinger found it exciting and validating to discover that some of his new ideas are very much in line with what's happening globally. For example, he recently brewed kombucha using cypress tea and was able to compare notes with brewers from Slovenia who brought a kombucha they had made with cedar and spruce chips. “It was cool to get that nerd connection right away.” Esslinger chose the name Confluence based on St. Louis geography–located at the confluence of the Mississippi and Missouri Rivers–but he says it has come to represent a larger vision, one that the World Kombucha Awards intensified. “As an artist and a food person inspired by world cuisines, the name has gathered more depth because it evokes something,” he says. “There's a power in the idea of waterways merging, and we're trying to uphold that every day in what we do.” BN: Tell me about your flavors. We have an Aronia Berry with Elderberry flavor. Aronia is the berry with the highest amount of antioxidants that grows in America. We met a local grower. And I loved it right away because it was so similar to the very first kombucha I had. Which was Cosmic Cranberry from GT’s. And the nickname for Aronia used to be Chokeberry. It’s a terrible name. But it’s so tannic that when you take it off the bush, you try to eat it. It chokes you up and dries out your mouth. But that’s the good stuff. We put the berries in the freezer to extract their flavor. Another flavor is Watermelon and Blue Spirulina. Ginger Lavender has been our bestseller for a very long time. We color that one with the butterfly pea flower. And it makes it bright violet and adds calcium to the beverage. I tell people that this was the flavor I never wanted to do. Because everybody was doing ginger. And everybody was asking me, Do you do ginger? Do you do lavender? And it took me 10 years to make this kombucha. And then it just started selling. The base tea is Japanese sencha green tea. Because that’s toasty. You can taste the tea. It’s a very low-vibration kombucha. I like it because I can get my subtle flavors in there really, really easily. I landed on the green tea, because I feel like it’s a blank canvas. It gives me a really good place to work from. But then we’re, you know, we’re doing very small, tiny-batch stuff with other teas, just for fun. I don’t sell an original, unflavored right now. Maybe in the future I would love to do that. I like messing with all the crazy, different teas for myself and for the tap room, like Lapsang Souchong and the smoked black tea. I update my Instagram every day or at least every week. I do have them all in a book. I have every single one that I’ve ever done in the book. BN: Do you have ideas that just don’t work out? Like you think, oh, I’ll mix this and this and this, and then you taste it. Not so much anymore. There are a few in there that just weren’t really great, but overall, I think I’ve got good ratios. I’ve just been doing it in such small batches for so long that, if I waste five gallons or three gallons, it’s no big deal. And then we save the pellicle and make fruit leathers with it. The first one I did, I forgot about it for a year. And I pulled them out, and they were like, perfect. No preservatives or anything like that. Kids love them. I have a lady who comes by and buys about $50 worth of them every other week at the farmers’ market. That comes from my chef background. And I think also, just like growing up poor. Trying to think about every way to utilize everything. And it’s actually really fun, and it’s a great story to tell people. Because they see me as a brewer in a different way. How I’m thinking about even the waste product. People who are maybe skeptical or have their own ideas about a kombucha brewer or something. That sets them at ease a little bit more. Because I think kombucha is still very much a mystery to most people. And it’s still a mystery to me, in some ways, too. BN: What are some of the unusual ferments you experimented with? I’m most interested in using mushrooms as the base for my kombucha. And I see a synergy in the fermentation process that I don’t necessarily see in teas. Instead, it’s mushrooms made into tea: reishi, chaga, lion’s mane, and cordyceps. We just did one, the pheasant’s back, which is also known as the dryad’s saddle. I’ve done chanterelles They only ferment half the time. BN: So you don’t need the caffeine? No, the synergy, because they are so close that most of those fermentations take about half the time as my normal fermentations do. The only one that doesn’t is the chaga, and the chaga is the one that takes the longest to grow anyway. It tastes like a birch beer. Almost like a root beer. BN: So what you’re doing is, instead of using camellia sinensis? You’re doing the primary fermentation with a mushroom extract? With just mushroom tea and sugar, just throw in the SCOBY and some starter tea. And it tastes totally different. Oh my gosh, it’s ridiculous! Like chanterelles taste like apricots and peaches. One of the wildest, funnest ones is a polypore one. It’s a black-staining polypore where I make the tea, and it’s black tea. It turns black. And then, through fermentation, the scoby, the microbes, and everything clear the liquid so it’s not black anymore. It tastes tropical, like pineapples and guava. Nothing else. But when you make the tea, it smells like gravy. It smells so brothy and big like that. But then, at the end of fermentation, it tastes like pineapples. It’s really amazing. We are also using honey with those mushrooms. I did a chanterelle with honey this year. And then we poured it off of nitro. And it was so soft, velvety, and creamy from the mushrooms. The chaga mushroom ones take about three to six months. So I have one shelf that’s just dedicated to the chaga mushroom. And it’s incredible. It’s easily one of my favorite ones to work with. I don’t sell it outside the tap room. BN: What plans do you have for the future? I have 2,000 square feet. And so it’s not much, but it is just a brewery. I’m trying to increase quantities so I can continue doing it and feel like I can support a cast and a crew. In the future, I hope we will be distributed regionally, maybe in Chicago, Memphis, Nashville, and Kansas City. And yeah, I’d expect to be working with some of the high-end clients. That’s what I have going for me already. I’m inspired by those worlds, and making pairings, tastings, and those kinds of things aren’t happening in the kombucha world. I’ve been doing that for a very long time. I have extensive experience creating menus and pairing food with kombucha. I think that’s the whole new level of what could be happening in the dining scenes. And I think it’s showing up. That’s just a fun place to be. Even though it’s been 30 years since GT started his company, I still think there’s so much room to do a lot more fun stuff. BN: Well, we both have flights to catch back to the States. Thanks a lot. Podcast Listen to the podcast for the recording of the lunchtime interview with William in the transit lounge at Munich Airport. The post Confluence Kombucha, St. Louis, Missouri appeared first on 'Booch News.

Hey Friends, In this mini-episode, you're going to make real progress in your kitchen by decluttering your spices. If your spice drawer or cabinet is overflowing and you want a simple win today, this is it. In this episode you'll create space, cut the chaos, and actually start using your spices again because you'll know what you have and where it is. What You'll Do Today (Just Two Steps): 1. Alphabetize your spices and remove duplicates Pull out your spices, line them up in alphabetical order, and combine any duplicates. 2. Toss anything expired Check dates as you put them back. This alone clears a surprising amount of space. How to Stay on Track: This isn't a full-kitchen project. Don't let it domino. Stay focused on only the spices. If you have oversized bottles that don't fit with the regular ones, keep them in their own alphabetical section. You can handle two lists. Your Quick Action Plan: • Walk into your kitchen • Open your spice drawer or cabinet • Alphabetize • Remove duplicates • Toss expired • Put everything back neatly Take a deep breath and get it done — it really will only take a few minutes if you stay focused. Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours. Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you. Looking forward to seeing your progress this month in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

Hey Friends, In this mini-episode, you're going to make real progress in your kitchen by decluttering your spices. If your spice drawer or cabinet is overflowing and you want a simple win today, this is it. In this episode you'll create space, cut the chaos, and actually start using your spices again because you'll know what you have and where it is. What You'll Do Today (Just Two Steps): 1. Alphabetize your spices and remove duplicates Pull out your spices, line them up in alphabetical order, and combine any duplicates. 2. Toss anything expired Check dates as you put them back. This alone clears a surprising amount of space. How to Stay on Track: This isn't a full-kitchen project. Don't let it domino. Stay focused on only the spices. If you have oversized bottles that don't fit with the regular ones, keep them in their own alphabetical section. You can handle two lists. Your Quick Action Plan: • Walk into your kitchen • Open your spice drawer or cabinet • Alphabetize • Remove duplicates • Toss expired • Put everything back neatly Take a deep breath and get it done — it really will only take a few minutes if you stay focused. Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours. Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you. Looking forward to seeing your progress this month in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

It's always a pleasure to welcome back Dr. Shane Enete—Associate Professor of Finance at Biola University, founder of Biola's Financial Planning Program, and creator of The Money Storybook Bible Podcast. His creative work helps parents disciple their children in biblical stewardship by weaving financial lessons into retold Bible stories.When asked what inspired the podcast, Dr. Enete explained that the idea grew from a common question he receives: “How can I teach my kids about money?” His realization was simple yet profound—the Bible already does this. “The Bible talks about money more than almost any other topic, and it's filled with stories for all ages,” he said. “So I thought, what if I just told these stories to my kids in a way that helped them see themselves in the story and learn about money at the same time?”Stewardship as an Expression of LoveFor Dr. Enete, the goal goes far beyond teaching budgeting or saving. “Stewardship is one of the greatest opportunities we have to express our love for Jesus,” he said. “When we share, we're loving Him and others.”He hopes parents and children alike will see money not as a source of stress or status, but as an opportunity for love, wisdom, and worship. “I want kids to understand the dangers of debt and discontentment,” he added, “but even more, I want them to know that Jesus is everything—and that money can be used to love Him.”Storytime with a PurposeEach podcast episode features Dr. Enete reading to his own children, with interactive moments that bring the stories to life. “We start with fun icebreakers, like a ‘Would you rather' question, then read a Bible story together,” he explained. “Afterward, I ask questions to help them reflect, and we finish with a hands-on activity that reinforces the lesson.”One of Dr. Enete's favorite family moments came from a story about Solomon. “I asked my kids which world they'd rather live in—one where they're rich but don't know Jesus, or one where they have Jesus but not the riches. They didn't even hesitate—they chose Jesus. That's when I knew these lessons were hitting home.”The Story of Lydia: Business as MinistryOne memorable episode, Purple Snail Robes, retells the story of Lydia from Acts 16. In Dr. Enete's version, Lydia initially wants to give away her wealth to follow Paul, but he helps her see that her business can be a ministry in itself.“Sometimes God wants us to serve Him right where we are,” Paul tells her. “When you share what you have and do your work with skill and kindness, you're showing people who Jesus is.”Dr. Enete shared that Lydia's story was inspired by the idea of Gospel Patrons—those who use their resources to fuel God's work. “Lydia was one of the first gospel patrons,” he said. “I wanted kids to see that our work and business can glorify God. Plus,” he laughed, “the fact that purple dye came from smashed snails makes it extra fun for kids!”The Story of Nicodemus: Costly GenerosityAnother powerful episode, 75 Pounds of Spices, reimagines Joseph of Arimathea and Nicodemus as they prepare Jesus' body for burial—with a young girl named Abigail watching nearby. The story illustrates generosity that is both courageous and costly, as Joseph donates his tomb and Nicodemus buys an extravagant amount of burial spices.Even little Abigail joins in, offering her treasured blue necklace to honor Jesus. “That moment shows that no act of generosity is too small,” said Dr. Enete. “It's a picture of giving that flows from love—something children can grasp in a tangible way.”Free Resources for FamiliesTo help parents extend the lessons at home, Dr. Enete created a free activity book that pairs with the podcast. It includes fun exercises, badges, and a certificate of completion—each tied to key money principles like giving, saving, and contentment.You can find the podcast and resources at WholeHeartFinances.com.At the heart of The Money Storybook Bible Podcast is a simple but transformative message: Jesus is the true treasure. Teaching kids about money isn't just about dollars and cents—it's about helping them see that every financial decision can be an act of love for God and others.As Dr. Enete put it, “More than anything, I want kids to know that money isn't the goal—knowing and loving Jesus is.”On Today's Program, Rob Answers Listener Questions:I've been diagnosed with a terminal illness and care for my four-year-old grandson. I have $100,000 in life insurance, $50,000 in retirement savings, and $20,000 in cash. How can I set up a trust and invest wisely to provide for him after I'm gone? Also, does the guardian I choose also control the trust, or must they be named separately as trustee or beneficiary?I've seen ads claiming thieves can steal your home's title unless you buy special insurance. Is that a real concern or just a scare tactic?Resources Mentioned:Faithful Steward: FaithFi's Quarterly Magazine (Become a FaithFi Partner)The Money Storybook Bible PodcastWhole Heart FinancesWhole Heart Finances: A Jesus-Centered Guide to Managing Your Money with Joy by Dr. Shane EneteWisdom Over Wealth: 12 Lessons from Ecclesiastes on MoneyLook At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA)FaithFi App Remember, you can call in to ask your questions every workday at (800) 525-7000. Faith & Finance is also available on Moody Radio Network and American Family Radio. You can also visit FaithFi.com to connect with our online community and partner with us as we help more people live as faithful stewards of God's resources. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us a textThe camp stove shouldn't be where flavour goes to die. We sat down with Liz and Wally from Wanderless Kitchen to share how they turned heirloom South Asian recipes into plant‑based dehydrated meals that pack light, rehydrate fast, and taste like home after a long day on the water or trail. Their journey starts in Lahore's kitchens, winds through a windy first paddle on Georgian Bay, and lands in a commercial kitchen where “a pinch” gave way to spreadsheets, tilting skillets, and hard‑won texture tests.We dig into what makes dehydrated meals go wrong—chewy bits, pasty sauces, mushy or underdone rice—and how thoughtful ingredient choices flip the script. Dals became the stars: brown lentils that hold their shape, moong dal that turns silky, and basmati rice that stays long‑grained and separate. You'll hear the story behind three signature meals—Masur Dal Chawal, Chikor Chole, and Moong Dal Chawal—why they're all plant‑based, and how limiting oils preserves both flavour and performance in the dehydrator. This isn't “moon food.” It's smoky cardamom, cinnamon warmth, and nutty comfort that passes the ultimate test: family approval.Beyond the recipes, we talk about scaling up without losing soul: renting a commercial kitchen, investing in larger dehydrators, logging every gram for consistency, and learning packaging the hard way so you don't have to. Community demos at MEC and paddling festivals proved that if people can taste it, they get it—good calories can be delicious calories. If you've ever dreaded a bland boil‑in‑bag after a cold paddle or steep portage, this conversation will reset your expectations for backcountry meals.Explore authentic flavour that travels. Try the holiday bundle—three meals for $40 at wanderlesskitchen.ca through December 10—and stock up for your next trip. If you enjoy the show, tap follow, share it with a paddling friend, and leave us a quick review to help more campers find real food for real adventures.www.wanderlustkitchen.cahttps://www.instagram.com/blandcantakeahike/Support the showCONNECT WITH US AT SUPER GOOD CAMPING:Support the podcast & buy super cool SWAG: https://store.skgroupinc.com/super_good_camping/shop/homeEMAIL: hi@supergoodcamping.comWEBSITE: www.supergoodcamping.comYOUTUBE: https://www.youtube.com/channel/UCqFDJbFJyJ5Y-NHhFseENsQINSTAGRAM: https://www.instagram.com/super_good_camping/TWITTER: https://twitter.com/SuperGoodCampinFACEBOOK GROUP: https://www.facebook.com/groups/SuperGoodCamping/TIKTOK: https://www.tiktok.com/@supergoodcamping Support the show

This week on Reydar, Rian and Josh sit down with the hilarious Subhah Agarwal for a cozy, chaotic call-in episode that covers everything from cursed Furbies to Fear Factor nostalgia. They talk about why adult cartoons hit differently now, what hell's restaurant might serve (spoiler: Vegemite), and the pure joy of finding tamales at 2 AM. Between weird food takes, ghost hypotheticals, and Love Island confessions, it's the kind of hang that makes you feel like you've known each other for years Thank you all for Listening!  Follow Subhah: https://www.instagram.com/subhaha/ Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

Fluent Fiction - Italian: From Spices to Smiles: How an Ice Cream Contest Revived Hope Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-11-08-08-38-20-it Story Transcript:It: Nel cuore di un mondo cambiato, proprio in una piccola strada acciottolata, si trovava la gelateria di Lorenzo.En: In the heart of a changed world, right on a small cobblestone street, there was Lorenzo's ice cream shop.It: L'autunno abbracciava l'Italia con colori caldi, ma la vita era ancora grigia.En: Autumn embraced Italy with warm colors, but life was still gray.It: L'aria che sapeva di castagne e terra umida riempiva ogni angolo.En: The air, redolent of chestnuts and damp earth, filled every corner.It: Lorenzo, il proprietario della gelateria, aveva un'idea.En: Lorenzo, the owner of the ice cream shop, had an idea.It: "Farò una gara di gelato!".En: "I'll organize an ice cream competition!"It: Con un sorriso contagioso, anche se aveva solo un po' di gelato sciolto e frutta in scatola, decise di portare un po' di felicità al suo quartiere.En: With a contagious smile, even though he had just a bit of melted ice cream and canned fruit, he decided to bring some happiness to his neighborhood.It: Giulia, una ragazza ingegnosa, era scettica.En: Giulia, a resourceful girl, was skeptical.It: Lei diceva, "Lorenzo, non possiamo fare gelato con così pochi ingredienti!".En: She said, "Lorenzo, we can't make ice cream with so few ingredients!"It: Matteo, il musicista eccentrico, alzò un sopracciglio: "Come facciamo senza latte e panna?"En: Matteo, the eccentric musician, raised an eyebrow: "How do we do it without milk and cream?"It: Ma Lorenzo non si arrese.En: But Lorenzo did not give up.It: La vetrina della gelateria era colorata, un piccolo angolo di speranza nel mondo desolato.En: The shop's window was colorful, a small corner of hope in a desolate world.It: "L'importante non è avere gli ingredienti migliori.En: "The important thing is not to have the best ingredients.It: È fare del nostro meglio con quello che abbiamo."En: It's to do our best with what we have."It: Così inizia il concorso.En: And so the contest begins.It: Lorenzo, con il suo entusiasmo contagioso, coinvolge tutti.En: Lorenzo, with his infectious enthusiasm, involves everyone.It: Giulia portò spezie trovate nei mercatini abbandonati.En: Giulia brought spices found in abandoned markets.It: "Queste daranno sapore," disse.En: "These will add flavor," she said.It: Matteo, con un sorriso strano, iniziò a suonare una melodia allegra con il suo violino.En: Matteo, with a peculiar smile, began to play a cheerful melody on his violin.It: Le mani si muovevano veloci, mescolando gelato liquido con pezzi di frutta e spezie.En: Hands moved quickly, mixing liquid ice cream with pieces of fruit and spices.It: Le risate riempivano l'aria quando una mela scappò dal tavolo, finendo per terra.En: Laughter filled the air when an apple escaped from the table, ending up on the floor.It: Un momento di creatività, un attimo di normalità.En: A moment of creativity, a touch of normalcy.It: E infine, il momento dell'assaggio.En: Finally, the tasting moment arrived.It: Lorenzo presentò con orgoglio i gelati improvvisati.En: Lorenzo proudly presented the improvised ice creams.It: Sapori strani, ma unici.En: Strange but unique flavors.It: Cioccolato e peperoncino, vaniglia con cannella e frutta.En: Chocolate and chili, vanilla with cinnamon and fruit.It: Una piccola folla si radunò, incuriosita.En: A small crowd gathered, intrigued.It: Morsi e primi sorsi, risate e commenti.En: Bites and first sips, laughs and comments.It: Il gelato non era perfetto, ma in quei momenti, la comunità trovava gioia.En: The ice cream wasn't perfect, but in those moments, the community found joy.It: La gelateria di Lorenzo si riempì di calore umano, ricominciando a vivere.En: Lorenzo's ice cream shop filled with human warmth, coming back to life.It: L'aria si riempiva di speranza.En: The air was filled with hope.It: Lorenzo guardò Giulia e Matteo.En: Lorenzo looked at Giulia and Matteo.It: "Vedi?En: "See?It: Felicità è fare il meglio con ciò che abbiamo."En: Happiness is doing the best with what we have."It: E in un mondo che sembrava aver perso tutto, Lorenzo, Giulia e Matteo crearono un nuovo ricordo.En: And in a world that seemed to have lost everything, Lorenzo, Giulia, and Matteo created a new memory.It: Un ricordo fatto di risate e gelato strano.En: A memory made of laughter and strange ice cream.It: E, per quel momento, era abbastanza.En: And, for that moment, it was enough. Vocabulary Words:the heart: il cuorecobblestone: acciottolatato embrace: abbracciareredolent: profumato/adamp: umida/othe shop: la gelateriaan idea: un'ideato organize: organizzarecontagious: contagioso/aresourceful: ingegnosa/oskeptical: scettica/oto raise an eyebrow: alzare un sopracciglioto give up: arrendersithe window: la vetrinadesolate: desolato/ato involve: coinvolgerespices: speziethe melody: la melodiacheerful: allegra/opeculiar: strano/athe apple: la melathe floor: il pavimentocreativity: creativitàtasting: l'assaggioimprovised: improvvisati/eflavor: saporeunique: unico/ato gather: radunarsithe bite: il morsothe sip: il sorso

In this nourishing episode, Chef Taylor Brown invites us into her world of culinary artistry, resilience, and holistic wellness. From her Louisiana roots to her journey through French and Creole cuisine, Taylor reveals how food acts as both a universal language and a catalyst for creativity.Listeners will discover how her passion for flavor led to the founding of 582 Farms, a venture born from personal adversity and a desire to create healing, brain-boosting seasonings and teas. Taylor opens up about her recovery from a traumatic brain injury, her deepened connection to farming, and her mission to empower others through mindful eating, gardening, and simple yet powerful nutritional practices.✨ Main Takeaways1. Food as Connection & Creativity – Cooking is both a universal language and an art form that fosters cultural connection and innovation.2. Brain & Gut Health Through Nutrition – Herbs, spices, and mindful choices like turmeric, teas, and reduced sugar intake can enhance mental clarity and gut diversity.3. Resilience Through Adversity – Taylor's journey from brain injury to entrepreneurship demonstrates how challenges can lead to new creative ventures.4. Empowerment Through Gardening – Growing your own herbs, microgreens, or teas empowers small, intentional steps toward brain, body, and environmental wellness.Meet Taylor Wisdom-Alexus Brown, a culinary star from Folsom, Louisiana, whose artistry is rooted in French and Creole traditions. A graduate of L'Academie de Cuisine in Gaithersburg, Maryland, Taylor was honored with the James Beard Foundation Scholars Scholarship during her studies—recognition of her talent and promise in the culinary world.Today, Taylor is the founder of 582 Farms in Phoenix, AZ, where she crafts zero-sodium seasonings and teas made with herbs and vegetables she grows herself. Beyond the kitchen, she is a passionate advocate for the connection between food, brain health, and creativity, proving that what we eat has the power to protect, fuel, and inspire our minds.This episode blends storytelling, science, and soul—reminding us that food is more than sustenance. It is memory, medicine, and a pathway to resilience and creativity.Check out more about Chef Taylor Brown:582farms.square.sitewww.linkedin.com/in/taylor-brown-9635a6378Book Mentions:Dr. Anne Fenn The Brain Health Kitchen: Preventing Alzheimer's Through FoodListen to more episodes on Mission Matters:https://missionmatters.com/author/genein-letford/

Katie Brindle sits down with Ayurvedic practitioner, author and chai pioneer Mira Manek to explore the daily self-care non-negotiables that keep them grounded, energised, and thriving. Together, they weave the wisdom of Ayurveda and Yang Sheng into practical rituals anyone can adopt, from castor oil belly button therapy and oil massage to nourishing chai rituals, gua sha, and movement for longevity. If you're interested in healthspan vs lifespan, natural beauty, digestion support, hormone balance, immune health, and cultivating joy & calm in the everyday, you'll enjoy this episode!  Buy Mira's Chai Tea: https://chaibymira.com/  Chapters: 0:00 What Are Your Self-Care Non-Negotiables? 1:26 Why Sleep Comes First 2:57 Castor Oil Rituals for Digestion & Joint Nourishment 6:01 Massaging the Body & Choosing the Right Oils 9:28 Daily Movement for Longevity (Weights, Bar & Stretching) 12:32 Tool Time: Gua Sha & Body Care Rituals 16:48 Spices as Medicine: The Chai Ritual 20:59 The History of Chai & Its Ayurvedic Roots 27:45 Using Spices Throughout the Day (Simple Habits) 30:52 Replacing Old Habits with Joyful, Nourishing Ones -------------------------------------------- More information here: https://katiebrindle.com/ Subscribe to my newsletter: https://katiebrindle.com/newsletter-signup/ Buy 'Yang Sheng: The Art of Chinese Self-Healing' at https://www.hayoumethod.com/product/yang-sheng-the-art-of-chinese-self-healing/ Buy the Hayo'u tools at https://www.hayoumethod.com/products/ Hayo'uFit at https://hayoufit.com -------------------------------------------- Join my channel and leave a comment about what you want to see next! Love, Katie Brindle.

The central theme of this podcast episode revolves around the intricate process of developing new seasoning products and the associated challenges within the culinary market. We engage in an enlightening discourse with Amy Young from Old World Spices, who elucidates the complexities inherent in the creation and commercialization of spices, rubs, and sauces. Through our dialogue, we uncover the sobering reality that less than 20% of new products developed in the lab successfully reach the market, emphasizing the necessity for patience and persistence in this competitive industry. Furthermore, we explore the importance of branding and market presence, particularly for newcomers seeking to establish themselves amidst established competitors. This episode serves as an invaluable resource for those aspiring to navigate the multifaceted world of culinary product development.Companies mentioned in this episode: Painted Hills Natural Beef Old World Spices Jack Daniels Fire and Smoke Society PK Grills Blackstone Loot and Booty Boar's Night Out Bobby Flay This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

In this podcast episode, we engage in an enlightening discourse with Amy Young, Executive Vice President of Strategic Relations for Old World Spices, as she delineates the intricacies of entering the spice market. We commence by emphasizing the burgeoning interest in barbecue and backyard cooking, which serves as a formidable trend influencing consumer preferences. Young expounds upon the essential narratives and backstories that distinguish successful spice brands in a saturated market, advocating for authenticity and unique flavor profiles. Furthermore, we explore the critical importance of strategic labeling and understanding consumer demographics, particularly in competitive retail environments. Our conversation provides invaluable insights for aspiring entrepreneurs in the culinary realm, offering guidance on how to navigate the complexities of product development and market entry.Links referenced in this episode:paintedhillsnaturalbeeforegondungenessheritagesteelgunterwilhelmknivesbarbecuenationjtpaintedhillsbeefCompanies mentioned in this episode: Painted Hills Natural Beef Old World Spices Gunter Wilhelm Knives Hammerstahl This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Rian sits down with Harpal Khosla for the Halloween episode. Costumes cheap. Mustaches falling off. They talk childhood snacks, why candy corn is actually good, monster movies, and Dennis Quaid reacting like a cartoon. Impressions happen. The friend-o-meter moves. Simple. Funny. Low stakes. Good hang. Thank you all for Listening!  Follow Harpal Khosla: https://www.instagram.com/khoslaharpal Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Young racist republicans wild'n. Trump mad at Canada telling the truth. A lot of stuff is coming true that we've said on this show for years!Let's also see if the crew completed the music homework assignment this week!Oh and a review of the new Peppa Sauce from Hooks Rubs and Spices!Support our sponsor while using our promo code “STARTING5” for 20% off at Hooksrub.com10% off at our affiliates DUBBY using our code “STARTING5”JOIN OUR FACEBOOK GROUP!!!https://www.facebook.com/groups/577971386096987/?ref=shareTHESTARTING5SHOW@GMAIL.COMFOR EVERYTHING THE STARTING 5 PODCAST RELATED https://linktr.ee/THESTARTING5PODCAST#HooksRub #WeSmokeMeat

As kids, we often rely on our families to help keep us safe from allergens. But what happens when you're an adult heading out to restaurants, clubs, or Halloween parties? Today we're joined by Food Allergy Content Creator, Influencer, and Sarah and Spices founder, Sarah Danna, who's here to share practical tips for staying safe while still having a fun, worry-free Halloween.Resources to keep you in the know:Allergy and Anaphylaxis Emergency PlansSarah and Spices WebsiteFollow @sarahandspices on Instagram, Tik Tok, Pinterest, and You TubeYou can find FAACT's Roundtable Podcast on Apple Podcasts, Pandora, Spotify, Podbay, iHeart Radio, or wherever you listen to podcasts.Follow us on Facebook, Instagram, BlueSky, Threads, LinkedIn, Pinterest, TikTok, and YouTube.Sponsored by: DBV TechnologiesThanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

Choose to Move & Enjoy Nature's SuperFoods for Vitality & Successful Weight LossIf you want extraordinary health and successful weight loss, you need the two-prong approach. You've got to get moving and also consume some superfoods that help fuel and energize your miraculous body and keep your body rejuvenated year-round. It's really all about common sense. You've probably heard the old saying that success is “90% perspiration, 10% inspiration”? Well, our guest today, Susan Smith Jones, PhD, holistic health and lifestyle expert, says that when it comes to vitality and weight loss, the ratios for success are more like 50% = Food and 50% = Exercise. And as she quoted Lao-Tzu in her book A HUG IN A MUG, “A journey of a thousand miles begins with a single step.” Let's join Susan now to take that step together.For a woman with three of America's most ordinary names, Susan Smith Jones, PhD, has made extraordinary contributions in the fields of holistic health, anti-aging, optimum nutrition and balanced living. For starters, she taught students, staff and faculty at UCLA how to be healthy and fit for 30 years! Susan is the founder and president of Health Unlimited, a Los Angeles-based consulting firm dedicated to optimal wellness and human potential. She travels the world as a frequent media show guest and healthy living consultant. Susan is also the author of many books, including her two latest book that cover in detail our topic today — UPLIFTED: 12 Minutes to More Joy, Faith, Peace, Kindness & Vitality and the companion book… A HUG IN A MUG: Revitalize with Fruits, Veggies, Juices, Soups, Spices, Teas & Healthy Living Extras.SusanSmithJones.com  

In April 2025, Chef Hala Ayash walked Dubai's historic spice market with Sadhguru, exploring the dominance of Indian spices across the world, the Yogic approach to consuming food and water, and the path to conscious living. Set the context for a joyful, exuberant day with a short, powerful message from Sadhguru. Explore a range of subjects with Sadhguru, discover how every aspect of life can be a stepping stone, and learn to make the most of the potential that a human being embodies.  Conscious Planet: ⁠https://www.consciousplanet.org⁠ Sadhguru App (Download): ⁠https://onelink.to/sadhguru__app⁠ Official Sadhguru Website: ⁠https://isha.sadhguru.org⁠ Sadhguru Exclusive: ⁠https://isha.sadhguru.org/in/en/sadhguru-exclusive⁠ Inner Engineering Link: isha.co/ieo-podcast Yogi, mystic and visionary, Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times. Learn more about your ad choices. Visit megaphone.fm/adchoices

In April 2025, Chef Hala Ayash walked Dubai's historic spice market with Sadhguru, exploring the dominance of Indian spices across the world, the Yogic approach to consuming food and water, and the path to conscious living. Set the context for a joyful, exuberant day with a short, powerful message from Sadhguru. Explore a range of subjects with Sadhguru, discover how every aspect of life can be a stepping stone, and learn to make the most of the potential that a human being embodies.  Conscious Planet: ⁠https://www.consciousplanet.org⁠ Sadhguru App (Download): ⁠https://onelink.to/sadhguru__app⁠ Official Sadhguru Website: ⁠https://isha.sadhguru.org⁠ Sadhguru Exclusive: ⁠https://isha.sadhguru.org/in/en/sadhguru-exclusive⁠ Inner Engineering Link: isha.co/ieo-podcast Yogi, mystic and visionary, Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times. Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Rian Reyes sits down with Greg Edwards, a comedian, artist, and all-around creative force whose blend of sincerity and perspective hits deep. The two dig into neurodivergence in comedy, what masculinity actually means, and why crying doesn't make you any less of a man. Greg opens up about his art, his trip to West Africa, and how being genuinely kind can be both a superpower and a struggle. It's a conversation about self-awareness, growth, and making space for realness in a world that often rewards the opposite. Thank you all for Listening!  Follow Greg Edwards:  https://www.instagram.com/gregcomedy Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

Host David Manilow is a huge fan of Ethiopian food. Spices including turmeric and cardamom are alluring, no doubt, but it's really the communal nature of Ethiopian dining that makes the meal special. In this episode, Manilow talks with chef Tigist Reda of Demera — an Ethiopian restaurant in Uptown — about her life in Chicago, how she became a revered cultural ambassador, and why you won't need a fork to enjoy her food. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Idiots head to Indianapolis for the World Food Championships Chili Cook-off.  Part 1 of 4.  The beginning of the middle.  

For thousands of years, the rise and fall of empires and the global economy were closely tied to something you might not expect: spices. The spice trade began around 1000 BCE, localized to southeast Asia and the Middle East. But by the beginning of the next millennia, it had rapidly expanded and nations vied to control it. Today it's typically far less work to find and purchase spices you want, but just because they're no longer starting wars that upend nations doesn't mean they're any less important. Because while you might think spices are mostly about making your food taste good, science — and particularly chemistry — is finding they can do a whole lot more.Send us your science facts, news, or other stories for a chance to be featured on an upcoming Tiny Show and Tell Us bonus episode. And, while you're at it, subscribe to our newsletter!Links to the Tiny Show and Tell stories are here and here. All Tiny Matters transcripts and references are available here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

ACES WIN THEIR 3RD. DA MAYOR'S(ACE5) EAGLES LOSE TO THE REST OF THE SHOWS GIANTS LOL. AND MARK SANCHEZ BECOMES A POKEMON!SPECIAL GUEST: THE OWNER OF HOOKS RUBS & SPICES, JARED HOOKER!support our sponsor while using our promo code “STARTING5” for 20% off at Hooksrub.comJOIN OUR FACEBOOK GROUP!!!https://www.facebook.com/groups/577971386096987/?ref=shareTHESTARTING5SHOW@GMAIL.COMFOR EVERYTHING THE STARTING 5 PODCAST RELATED https://linktr.ee/THESTARTING5PODCAST#HooksRub #WeSmokeMeat

Southforker Stories: Springs Fireplace spices up your condiment supply by Northforker Presents On

Ever wonder if that sprinkle of cinnamon or dash of turmeric does more than just flavor your food? In this episode of Ask a Nutritionist, Amy Crum, RD, unpacks the powerful health benefits of everyday herbs and spices. Learn how these kitchen staples can support blood sugar balance, reduce inflammation, boost heart health, and even improve mood. Amy shares simple ways to add more herbs and spices to your meals, tips for storing them, and how to spot quality products when you shop.

Janine Elise joins Reydar for a brutally honest talk about friendship tiers, ADHD tangents, and why subtle hints never work when you can just say it. From Evangelion to Drag Race to Hamlet recitations, Josh and Janine prove that sometimes the best conversations are the most overt ones. Thank you all for Listening!  Follow Janeane Alyce:  https://www.instagram.com/janeane_alyce/ Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

Were on the blue couch with comedian and Dumb Tired cohost Gigi Garcia to talk about everything from bad movies that somehow rule (Mr. Deeds, Waiting, The Room) to the curse of feeling old around Gen Z cousins. They spiral into junk food philosophy, cartoon deep cuts, and lessons learned the hard way like how people pleasing can burn you out and apple lollipops can literally set your kitchen on fire. It's chaotic, nostalgic, and unexpectedly sincere, the kind of hang that turns coworkers into best friends. Thank you all for Listening!  Follow Gigi Garcia:  www.instagram.com/ggarcia.tv www.instagram.com/dumbtiredpodcast Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

Ever wonder if that sprinkle of cinnamon or dash of turmeric does more than just flavor your food? In this episode of Ask a Nutritionist, Amy Crum, RD, unpacks the powerful health benefits of everyday herbs and spices. Learn how these kitchen staples can support blood sugar balance, reduce inflammation, boost heart health, and even improve mood. Amy shares simple ways to add more herbs and spices to your meals, tips for storing them, and how to spot quality products when you shop.

THE PROGRESSIVE TRACKS SHOW #635A (“Blasts From The Past”) Mike is away, but he doesn’t want you to go without.So he’s dredged up two VERY old one-hour ProgTracks shows for you to enjoy.Yes, his DJing has gotten slightly better. But the music’s always been great.  [Image: Samwhan] ———————————————————————————————————————————— PLAYLIST: Jeavestone  “Quela Puente!” from Spices, Species […]

In this live seminar, Vaidya Ramakant Mishra explains the profound significance of the word "Trupti" as it relates to the vibrational energy of nature, highlighting the millennia-old understanding of Prana recorded in the form of sacred chants in the ancient scriptures. Vaidya also elaborates on the impact of that energy on our health and modern lifestyle. Some topics covered (with approximate timecode) are: 1) Soma craving for emotional reasons (24:00) 2) Hierarchy of tastes: sweet, sour, salty, pungent, bitter, and astringent (37:00) 3) Advice on eating with mental focus on the meal and avoiding distractions (43:00) 4) Differences in the digestion of yogurt and milk (50:00) 5) Differences between honey and sugar (52:00) 6) Spices: turmeric, cumin, coriander seeds, fenugreek, black pepper, cinnamon, ginger, green and black cardamom (55:00) 7) Gymnema tea and silver needle tea (1:07:00) 8) Protein and probiotics (1:15:00)

What are the best herbs, spices, and antioxidant-rich foods that could help boost your vision health? From chamomile and ashwagandha to bilberry and ginkgo, we'll break down which botanicals are worth a look. Plus, get the scoop on daily warm compress routines and our favorite Eye Ease formula for soothing relief.We're also spicing things up with fennel, saffron, turmeric, and more—plus, discover the top antioxidant-packed foods for eye health, like wild blueberries, dark chocolate, and pecans.Remember: always check with your doctor before adding new herbs or supplements to your routine. Tune in and give your eyes the TLC they deserve!Dr. Marc Grossman is co-founder of Naturel Eye Care. You'll find many of the items mentioned in this episode at https://store.naturaleyecare.com/

Caryn Hartglass, Seasoned Wisdom – Herbs, Spices and Seeds Caryn goes into detail about all the herbs, spices and seeds used in her daily food preparation.

Topics discussed on today's show: Chewing Gum, Smelling Farts, Thumb Sucking, Brands of Gum, Wood in Batter, Reading Rainbow, Protesting Sex Traffickers, Birthdays, History Quiz, Movie Tariffs, AI BF's and Parental Control, Maxwell and Supreme Court, McD's Monopoly, KFC Herbs & Spices, Famous Relatives, Fish Butts, and Apologies.

A TikToker, claiming to be Colonel Sanders’ great-great-great-nephew, has leaked the 11 secret herbs and spices recipe. He says he leaked the spices because, “Over the last decade they have sexualized my uncle for marketing purposes. They have encouraged fans to sexualize him as well. I cannot and will not support a company that does that.”See omnystudio.com/listener for privacy information.

End the clamoring already! We're finally doing saltines! Today we hydrolyze the starches and go premium on these water table crackers but first we make a promise that we do not keep. Yes we talk about the Mandela effect again but we also get into The Devil's Spices and the indecency of sauces before deciding that we've got no zeal for Zesta. We end our episode with a 'science' experiment and generate some unnecessary heat. I Tried 6 Saltines, and This Is the Only One I'll Buy from Now OnMatthew's Whatcha Snackin? - Pierrot Gourmand Noisettes Caramélisées & éclats de féve de cacaoMatthew's new album! Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Lisa's on the couch this week! Rian hangs out with comedian and Covina Chatterbox host Lisa Chinnoux to talk everything from switched-at-birth mix-ups to clean comedy challenges, awkward fist bumps, Japan trips, baseball, intrusive thoughts, and how stand-up can be both a mask and a cure for social anxiety.  Thank you all for Listening!  Follow Lisa Chanoux:  https://linktr.ee/lisachanoux Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

What are we supposed to do with art and craft projects after we've finished them? How can chronically cluttered people learn to be comfortable in a decluttered space? It's time for another “Ask Us Anything” episode! In episode #272 of The Clutter Fairy Weekly, Gayle Goddard, professional organizer and owner of The Clutter Fairy in Houston, Texas, answers viewer and listener questions and discusses short topics suggested by our audience in our surveys and social-media channels.Show notes: https://cfhou.com/tcfw272The Clutter Fairy Weekly is a live webcast and podcast designed to help you clear your clutter and make space in your home and your life for more of what you love. We meet Tuesdays at noon (U.S. Central Time) to answer your decluttering questions and to share organizing tools and techniques, success stories and “ah-hah!” moments, seasonal suggestions, and timeless tips.To participate live in our weekly webcast, join our Meetup group, follow us on Facebook, or subscribe to our mailing list. You can also watch the videos of our webcast on YouTube.Support the show

Comedian Damon Monday joins Reydar for a ride through standup origins, fast-food hot takes, and the strange comfort of intrusive thoughts. We cover everything from Jack in the Box loyalty and upside down burgers to the mystery of harvest vs. blood moons, plus how paranoia creeps into everyday life and why love sometimes really does change everything. Thank you all for Listening!  Follow Damon Monday:  https://link.space/@DamonMonday Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

Angie Cunanan is on the couch today, and it's a wild one. We talk college open mics, Chatterbox shows, and why wearing the sweater feels like stolen valor. Angie gets into avoiding bookings on purpose, never watching Harry Potter, and somehow making Die Hard her favorite franchise. From Steven Universe cosplay to Goofy Movie nostalgia, platypus facts, “meat honey,” to cheese debates, we go all over the place! Thank you all for Listening!  Follow Angie Cunanan:  https://www.instagram.com/not_angiee/ Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS

What if the foods you think are healthy are actually disrupting your biology? From sugar marketed as a performance tool to “whole grains” that drive cravings, this episode uncovers how hidden traps in modern nutrition can hijack your brain, wreck your metabolism, and accelerate aging. You'll learn how to rethink daily eating so it fuels energy, resilience, and long-term health instead of quietly sabotaging it. Watch this episode on YouTube for the full video experience: https://www.youtube.com/@DaveAspreyBPR Host Dave Asprey sits down with Max Lugavere, health journalist, filmmaker, and bestselling author of Genius Foodsand The Genius Kitchen. Max is one of the most trusted voices in nutrition and functional medicine, translating complex science into practical tools you can use right now. His work has been featured on The Today Show, PBS, and across global media for helping people reclaim health through smarter food and lifestyle choices. In this re-run, Dave and Max break down the real impact of sugar, salt, and food processing on your brain and body. They explore how cooking methods change health outcomes, when fasting and ketosis become powerful tools, and why supplements, nootropics, and trace minerals fill gaps in the modern diet. They also tackle controversial topics like carnivore diets, cold therapy, and whether “healthy” plant-based foods are truly supporting resilience—or quietly eroding it. You'll Learn: • The biggest nutrition myths that silently damage health and performance • How sugar can act as both poison and fuel depending on context • Why cooking methods make the difference between nourishment and toxicity • The overlooked role of minerals, supplements, and culinary literacy • How nootropics, cold therapy, and sleep optimization reset your brain • Why some “health foods” accelerate aging instead of protecting you • The truth about carnivore diets, industrial farming, and sustainability • When fasting, ketosis, and carb cycling create optimal results This episode gives you a science-backed blueprint to hack your nutrition, sharpen your brain, and extend your longevity with foods that truly support your biology. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade is the top podcast for people who want to take control of their biology, extend their longevity, and optimize every system in the body and mind. Each episode features cutting-edge insights in health, performance, neuroscience, supplements, nutrition, hacking, emotional intelligence, and conscious living. Episodes are released every Tuesday, Thursday, and Friday (audio-only) where Dave asks the questions no one else dares, and brings you real tools to become more resilient, aware, and high performing. Keywords: uric acid longevity, uric acid metabolism, fructose uric acid pathway, xanthine oxidase inhibition, quercetin uric acid, luteolin supplements, AMP kinase uric acid, AMP deaminase metabolism, uric acid and mitochondria, uric acid and neuroplasticity, uric acid Alzheimer's risk, uric acid dementia prevention, uric acid and nitric oxide, fructose metabolism hibernation biology, evolutionary mismatch uricase mutation, fructokinase inhibition, uric acid and insulin resistance, gout biohacking, uric acid and obesity, uric acid functional medicine Resources: • Max's Website: https://www.maxlugavere.com/ • Screenfit | Get your at-home eye training program for 40% off using code DAVE https://www.screenfit.com/dave • Danger Coffee: https://dangercoffee.com/DAVE15 • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 — Trailer 0:30 — Introduction 1:51 — Resilience & Stress 2:41 — Food Philosophy 6:20 — Sugar & Metabolism 11:21 — Fructose & Flexibility 21:57 — Big Food & Morality 24:51 — Meat & Sustainability 26:30 — Cooking at Home 28:34 — Salt & Minerals 30:07 — Dietitians & Industry 32:45 — Intuitive Eating 41:13 — Cooking Risks 45:26 — Fish & Contaminants 49:16 — Lectins & Sensitivities 52:22 — Herbs & Spices 54:59 — Recipes & Highlights 58:17 — Closing See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jessica Rosas is on the couch today talking stand-up life, bad tapes, and why comics hate watching themselves. She talks PBS credits, childhood shows like Dragon Tales and Teletubbies, and the early chaos of TikTok. Then we get into the Box of Friendship. Thank you all for Listening!  Follow Jessica Rosas:  https://www.instagram.com/heyjessicarosas https://www.jessicarosas.com Follow Us: Podcast pages - https://linktr.ee/reydarpod https://www.instagram.com/reydarpodcast Rian Reyes - https://linktr.ee/rianreyes Josh the Producer - https://www.instagram.com/imjoshuabenjamin This Old Ting - https://www.instagram.com/thisoldthing.tv Support the podcast: Patreon - https://patreon.com/reydarpo Merch - https://www.etsy.com/shop/RiansMerch  Legacy Teas and Spices: https://legacyteasandspices.com Use code: 10YEARS