Podcasts about sprigs

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

200g medium egg noodles 4 scallions finely chopped 1 tablespoon finely chopped kimchi 2 eggs whisked with a fork 1 teaspoon sesame oil 25ml soy sauce Oil for cooking Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool. Mix in the eggs, scallions, kimchi and soy very well. Take a small pan or one big one and cover the bottom with oil and when hot add a handful of the mixture. Cook for about 2 minutes on high heat and flip over. Add a little more oil and cook for another 2 minutes or until crisp on both sides. Repeat with rest and keep warm in a low oven.Hot and sour peanuts 200g peanuts 1 tablespoon gochujang 1 tablespoon onion powder 1 clove garlic finely grated 1 tablespoon sumac 1 tablespoon castor sugar 50ml rice wine vinegar Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely. To assemble 2 scallions, finely chopped 2 tablespoons crispy onions, chopped 1 teaspoon toasted sesame seeds Sprigs coriander 2 tablespoons mayonnaise mixed with 1 teaspoon gochujangPlace pancake on a plate. Mix half the peanuts with scallions and onions. Sprinkle on top of the pancake and then sprinkle over sesame and coriander. Serve with mayo.

I've found a whole new way to make pizza – on the BBQ! All you need is one of those hooded BBQ's and a loaf of Turkish pide, ciabatta, or another flatbread, and you're away. Fungi pizza bread Ingredients 1 large loaf store-bought ciabatta, focaccia, Turkish pide, or similar  ½ cup crème fraiche ½ cup grated cheese - I used parmesan 2 cups sliced mushrooms Sprigs of rosemary or thyme Drizzle of olive oil  50g blue cheese, crumbled Fresh herbs to serve - I used parsley Method Heat BBQ or oven to 200 C.  Use a serrated knife to remove the top crust off your bread.  In a bowl mix the crème fraiche and half the grated cheese and spread over the cut side of the bread. Scatter over remaining grated cheese, mushrooms and herbs. Season with salt and pepper. Finish with a decent drizzle of oil and bake on the top rack of the BBQ (or upper level in the oven) for 10-15 minutes until bubbling and golden. Add the crumbled blue cheese as soon as it comes off the heat and scatter with parsley. Slice, eat and enjoy!   Other toppings in place of the mushrooms: Prawns, dill, chilli sauce & squeeze of lemon Grapes, honey and flaked almonds Chopped bacon or ham & pineapple Pork & fennel sausage pieces & olives LISTEN ABOVE See omnystudio.com/listener for privacy information.

Watch the 9malls review of the Sprigs Earbags Bandless Ear Warmers Gadget. Do these patented ear warmers really fit snuggly on your ear without a band? Watch the hands on test to find out. #sprigs #earwarmer #gadget #snow #winterweather Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

This week on Outdoor Journal Radio's Under the Canopy podcast, Jerry is joined by his son Garrett to talk about all the ways you can utilize spruce sprigs this spring!

Plate up individual servings of this simple, elegant dish as a starter or set out a platter for people to help themselves.  Serves 4-6  4 thick spears asparagus  1 small carrot, peeled  1 small zucchini  1 tsp sea salt  1 cup white wine vinegar  1/3 cup caster sugar  ½ tsp mustard seeds  3cm piece lemon rind  ½ cup thick Greek yoghurt or crème fraiche  200g-250g smoked salmon – I used hot smoked but cold smoked salmon will work just as well or smoke your own!  4 tablespoons good quality olive oil  Ground black pepper  Sprigs fresh dill  Snap the tough ends off the asparagus and discard. Use a vegetable peeler to shave very thin strips of the asparagus stem and use a knife to cut the tips into thin slices. Cut the carrot and zucchini into very thin matchsticks. Toss together in a bowl with salt. Heat vinegar, sugar, mustard seeds and lemon rind and simmer until the sugar has dissolved. Pour this over the vegetables and gently toss them in the pickling liquid. Cover and set aside until required. Note that you could do this stage up to a few days before the big day, tossing them every now and again. To serve; spoon 1-2 tablespoons of yoghurt or crème fraiche onto each plate (or all of it on the platter) and spread it with the back of a spoon. Top with salmon, dividing it evenly between the plates. Add a decent spoonful of the pickled vegetables to each plate. Just before serving drizzle with olive oil, sprinkle with pepper and add springs of fresh dill.   LISTEN ABOVESee omnystudio.com/listener for privacy information.

Dive into the verdant realm of herbs with us in this intriguing episode of 'The Green Witch's Garden: Herbology Unearthed'. We're decoding the magic of common herbs, from Sage's protective power to Chamomile's tranquil charm. We explore the metaphysical properties of 10 different herbs, providing a herbal primer for your spellwork. Tune in and let your knowledge of green magic blossom as we unearth the mystical secrets hiding in your garden or spice rack! Check out this link, for all of the places you can find me and my content!☞ https://linktr.ee/pastel_bruja For All the places you can find me and my content! --- Send in a voice message: https://podcasters.spotify.com/pod/show/monae-kiyanna/message

Jello salad is a classic and unique dish that combines the sweet and fruity flavors of gelatin with various other ingredients. It's a popular dessert or side dish, especially during picnics, potlucks, and holiday gatherings. The dish typically features a gelatin base mixed with fruits, vegetables, nuts, and sometimes even dairy products.Here's a creative recipe for a delicious jello salad:Minnesota Wild Rice Jello SaladIngredients:1 package (3 ounces) lemon gelatin1 cup boiling water1 cup cold water1 cup apple cider1 can (14 ounces) wild rice, drained and rinsed1 cup chopped apples (preferably Honeycrisp)1/2 cup dried cranberries1/2 cup chopped pecans or walnuts1 cup whipped topping or whipped cream (optional)Sprigs of fresh thyme for garnish (optional) ★ Support this podcast ★

Prepare yourself for a perilous penultimate episode of the podcast! What happened to Sprigs? Will Mary December finally dream? And how on Finity will Chef Hands handle the rollercoaster of emotions that await them? Find out this week on… SEASON QUEST! The COSMOS season of Season Quest has been written and will be run by Troy J Malcolm. Episodes are released weekly on Fridays' (8am in NZ) wherever podcasts can be found, and on the SPLITelevision Productions YouTube channel soon after. Follow the @SeasonQuestPod page on Facebook, Instagram, and Twitter so that you can keep up to date with our adventures! Plus be sure to use #SeasonQuestPod in your posts if you want to chat with us, share some fanart, or show your support because we would love to interact with our listeners! STARRING: Charlie Leeming as Mary December Emii Wilson as Mary December Lucy Jones as Chef Hands Sian Ledingham as Herself Tom Collins as Sprigs Gently Troy J Malcolm as Dungeon Master & NPC's CREATOR/PRODUCER: Lucy Jones WRITER: Troy J Malcolm SOUND RECORDISTS: Lucy Jones EDITORS: Lucy Jones & Tom Collins LOGO/BANNER ART: Emii Wilson MUSIC: “Chasing The Dragon” by Joel Cummins EQUIPMENT: Lucy Jones & Troy J Malcolm STUDIO: SPLITelevision Productions

Prepare yourself for a perilous penultimate episode of the podcast! What happened to Sprigs? Will Mary December finally dream? And how on Finity will Chef Hands handle the rollercoaster of emotions that await them? Find out this week on... SEASON QUEST!The COSMOS season of Season Quest has been written and will be run by Troy J Malcolm. Episodes are released weekly on Fridays' (8am in NZ) wherever podcasts can be found, and on the SPLITelevision Productions YouTube channel soon after.Follow the @SeasonQuestPod page on Facebook, Instagram, and Twitter so that you can keep up to date with our adventures! Plus be sure to use #SeasonQuestPod in your posts if you want to chat with us, share some fanart, or show your support because we would love to interact with our listeners!STARRING:Charlie Leeming as Mary DecemberEmii Wilson as Mary DecemberLucy Jones as Chef HandsSian Ledingham as HerselfTom Collins as Sprigs GentlyTroy J Malcolm as Dungeon Master & NPC'sCREATOR/PRODUCER: Lucy JonesWRITER: Troy J MalcolmSOUND RECORDISTS: Lucy JonesEDITORS: Lucy Jones & Tom CollinsLOGO/BANNER ART: Emii WilsonMUSIC: "Chasing The Dragon" by Joel CumminsEQUIPMENT: Lucy Jones & Troy J MalcolmSTUDIO: SPLITelevision Productions

Have you been out in the waves yet this summer? It can often be a real mark of the begining of the summer holiday, that first submerging in freezing ocean water. It's even the case in Te Whanganui-a-Tara Wellington where author, lawyer and columnist Brannavan Gnagalingam has been searching for a perfect sea swim. It's been a big year for Brannavan with the ongoing massive success of his novel Sprigs, including winning the Ngaio Marsh Award for Crime Writing for best novel. So it's about time for a swim!

 Chef Gareth Mullins gives us tips for Christmas Day Dinner and he has given us the tips and recipes below for you to follow. Turkey 5 kg turkey , preferably free-range or organic olive oil 200g soft butter sea salt freshly ground black pepper a few Sprigs thyme 2 onions , peeled and roughly chopped 2 sticks celery , roughly chopped 2 carrots , roughly chopped   Take your turkey out of the fridge about an hour before you are ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Take the legs off the bird if you wish or it can be roasted as a full bird Take the soft butter and push under the skin of the breasts as shown in the class Drizzle the meat with the olive oil, season with salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. I like to roast the crown in one tray and the legs in another tray, this was I can ensure that I cook them both perfect Pre heat the oven to 230 so it's nice and hot before we add the bird in to cook Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven us a thermometer to ensure that the thickest part of the bird has reached 75 degrees celicus . If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready   Honey glazed ham with apricot and sage stuffing and Roast potatoes Ingredients   1 gammon or ham about 2-3kg   2 onions diced 2 carrots 2 sticks celery 2 bay leaves 2 oranges 1 lemon 1 table spoon peppercorns   Glaze for ham 2 table spoons Dijon mustard 2 table spoons honey 15 cloves 1 tablespoon brown sugar 1  bottle of apple cider   Stuffing 250 g fresh bread crumbs 100g butter 2 onions finely diced 2 table spoons sage chopped 80g dried apricots diced   2kg of roosters potatoes 200g Duck fat     Method   To make the stuffing- put a medium sized pot and add the butter, sauté the onions for 2 minutes, add the herbs, cook for a further 2 minutes then add the apricots and bread crumbs and mix well, I like to put it into a oven proof dish and bake for 25 minutes until golden   Roast potatoes. Peel and cut into even size pieces. Place in a pot of boiling water and bring wop the boil, let simmer for 2 minutes and strain in a colander. Place on a cooling rack to allow to cool completely. Preheat a heavy roasting tray in the oven with the duck fat and carefully add the cooked potatoes to the tray and roast in a hot oven 190 degrees for 50 minutes or until super crispy .  wait until this point to season with salt and pepper   Cooking the ham Place the ham in a snug fitting pot, roughly chop the carrots, celery, and onion and add to the pot with the peppercorns and bay leaf. Add the zest from the orange and lemon and cover the ham with cold water. Put on a high heat and bring to the boil, when the water boils lower to a slow simmer and cook for 1 hour and 30 minutes. When the time is up remove from the heat and allow the ham to cool in the stock for 30 minutes- this will help the ham take on some of the flavours   Pre heat the oven to 160. Place the ham onto a clean board and take off the skin. Scour the fat in a diamond shape. Spike the ham with cloves, brush with Dijon mustard, and drizzle with honey and sprinkle with brown sugar, place the tray in a tray with the bottle of cider and roast. Until the fat becomes golden and the sugar caramelises. I like to baste the ham every 10 minutes with the cider and the honey that runs off into the tray Carrot and parsnip crush Brussel sprouts, bacon and chestnuts  Bacon wrapped sausages with maple glaze   Brussel sprouts, bacon and chestnuts  1kg fresh brussel sprouts 100g belly bacon 100g peeled chesnuts Knob butter   Brussels sprouts- peel the Brussels sprouts and blanch in boiling salter water for 4 minutes and cool in plenty of iced water, drain and dry off any excess water. In a heavy based pan, add the chopped bacon and cook till crisp, add a little butter, then add the blanched sprouts, fry the sprouts until they are golden, finish in a hot oven for 5 minutes before serving.   Carrot and parsnip crush 700g carrots peeled and chopped 700g parsnips peeled and chopped 2 cloves garlic 4 spring rosemary   Place the peeled and chopped vegetables, garlic and rosemary in a pot with a lid and just cover with cold water, season with a little salt, bring up to a simmer and cook till vegetables are tender, strain off the water, discard the garlic and rosemary. Put the vegetables back in the pot, back on the heat and heat to make sure all the moisture. Mash the vegetables, add some butter and season with salt and pepper to taste         Bacon wrapped sausages with maple glaze 500g good quality coctails sausages 100g thin smoked streaky bacon Splash of maple syrup   Delink the sausages, cut the bacon in half, individually each sausage with half a piece if bacon. Place them omto a roasting tray and drizzle with a little oil, roast for 10 minutes at 180 until golden and drizzle until golden brown, drizzle with a little maple syrup and pop back into oven and roast for 5 more minutes till sticky and caramelize.   Listen and subscribe to The Pat Kenny Show on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

Welcome to Our Soul Talk - a series to explore and expand your connection with your inner voice - your soul. Click to - https://bit.ly/13-ostp- for the full length podcast. In our 13th class (the last class of Our Soul Talk Phase One) we continue on the conversation started in our last podcast - 12.  We started to talk about growth.  This podcast exposes you to sprigs! What are sprigs you wonder? Keep with us to explore how we've planted all sorts of sprigs over the past 12 classes. While listening . . . 1) Click to visit Our Soul Talk's site - https://bit.ly/ostradio - to explore what Gil and Soul have planned for you. 2) Click the Subscribe button in the banner above. 3) Click the social media buttons to share this series with those you sense would like to take a journey along with you. - - - Credits: https://bit.ly/3vaFbXd

Welcome to Our Soul Talk - a 52 part series to explore and expand your connection with your inner voice - your soul. In our 13th class (the last class of Our Soul Talk Phase One) we continue on the conversation started in our last podcast - Part 12.  We started to talk about growth.  This podcast exposes you to sprigs! What are sprigs you wonder?  Keep with us to explore how we've planted all sorts of sprigs over the past 12 weeks. While listening / watching  . . . Click this link to gain access to this week's full length podcast.Click to visit Our Soul Talk's site to explore what Gil and Soul have planned for you.Click the Follow button in the banner above. - - - Credits  

Combine bourbon, mint, and sugar and then stir in the most famous horse race in the world, and you have a tradition that goes back years and our first cocktail to be given its very own episode. Sponsored by https://www.kentuckytourism.com/ (Kentucky Tourism), our episode today is all about the Mint Julep and how it found its way to being THE official cocktail of the Kentucky Derby. I am joined by Stacy Yates, the Vice President of Marketing and Communications for the city of Louisville, the home of the Kentucky Derby and a city I love. Have you ever been to Kentucky? It’s best known for its famous bourbon and legendary horse country, but the Bluegrass State offers so much more, including a world of outdoor adventure, an explosive culinary scene, fascinating cultural heritage sites, and a vibrant art and music scene.  Did you know it has the longest known cave system in the world, pristine lakes and attractions, such as the Muhammad Ali Center, African American Heritage Trails, and the Bluegrass Music Hall of Fame and Museum? I loved it, and I know that Kentucky invites you to come visit, listen, and explore. You can discover the Bluegrass State by visiting, https://urldefense.proofpoint.com/v2/url?u=http-3A__www.kentuckytourism.com_&d=DwMFAg&c=jvUANN7rYqzaQJvTqI-69lgi41yDEZ3CXTgIEaHlx7c&r=N4OYTW3Cdc4dkJexSXA-4RSWd38Cx4HAFaUitHD9rH0&m=I0Nb4nvmqX4b5HkgZK9rtK4yKOjGZXICwyy9kiSovg4&s=cI9Z-JhcvrDlWLtIolhbDYyPT_8MNeMAEz48qktaI1M&e= (www.kentuckytourism.com) The Derby is the first Saturday in May, so you have plenty of time to practice making Mint Juleps, our cocktail of the week, before the big day.  INGREDIENTS  2 cups sugar (256g) 2 cups water (270ml) Sprigs of fresh mint Crushed ice Kentucky Straight Bourbon Whiskey Silver Julep Cups METHOD Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight if you have time. Make one Julep at a time by filling a julep cup with crushed ice. Add one tablespoon mint syrup and two ounces of Kentucky Bourbon. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint. You’ll find this recipe, more places to drink Mint Juleps in Kentucky, and all the cocktails of the week, at https://alushlifemanual.com/urban-bourbon-trail-louisville (alushlifemanual.com), where you’ll also find all the ingredients in our shop. Full Episode Details: https://alushlifemanual.com/?p=25138 (https://alushlifemanual.com/how-to-drink-the-kentucky-derby-mint-julep) ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

46☆30☆70 - Stephen Marshall and James Yorkston discuss Dunino, brewing and other such, with music from The Sprigs, Danlee Parker, Pine Mountain Girls' Octet, Sam Gendel and more, including a world exclusive session track by James Yorkston and The Second Hand Orchestra --- Support this podcast: https://anchor.fm/46-30/support

In this episode, BR chats with Red Wolf, half of the Outlaw Country/folk duo: Evergreen Sprigs, who are spreading the message of liberty one song at a time with contemporary outlaw ballads about rebellion, freedom and being prepared for civil unrest. Click here to listen to Evergreen Sprigs on Spotify! You can support what I do by grabbing some LPI. merch: https://spiritofresistance.com/collections/libertypunk Social Media: https://www.instagram.com/brhatesfeds/ https://twitter.com/BRhatesFeds

Hannah August shares her favourite reads from 2020, three New Zealand books: Sprigs by Brannavan Gnanalingam (Lawrence & Gibson, $35), Rat King Landlord by Murdoch Stephens (Lawrence & Gibson, $20), Fake Baby by Amy McDaid (Penguin Books, $36).

Hannah August shares her favourite reads from 2020, three New Zealand books: Sprigs by Brannavan Gnanalingam (Lawrence & Gibson, $35), Rat King Landlord by Murdoch Stephens (Lawrence & Gibson, $20), Fake Baby by Amy McDaid (Penguin Books, $36).

Tonight the factino talks about nonfunctional garnish, industry horror stories and some news with Jeffie.

This is a recording of a live event held at Unity Books on 23 September 2020. Brannavan Gnanalingam talks about his new novel Sprigs and Pip Adam talks about her new novel Nothing to See. Writer Kirsten McDougall chairs the conversation.

Nau mai ki ngā Pepakati – te pakihere rokiroki o ngā pukapuka! Welcome to Papercuts – the podcast all about books! Sit back, relax and let Jenna, Kiran and Louisa tempt you with some awesome reads to add to your pile.The Papercuts gals are back to help you navigate the huge flood of incredible books that were delayed by Covid-19 and are now finally available for your reading pleasure. We also bring you our usual winning formula: a hot scoop of book industry news, our insightful book reviews and discussions, our not-book reviews and our dangerously teetering TBR piles. Come up the Papercuts lab and see what’s on the slab!Books reviewed this episode:KD: The Discomfort of Evening by Marieke Lucas Rijneveld, Summerwater by Sarah Moss and Mayflies by Andrew O’HaganLK: Sisters by Daisy Johnson (Jonathan Cape) & Nothing to See by Pip Adam (VUP)JT: Deep Work by Cal Newport (Little & Brown)Not books:KD: Gloss on YouTubeLK: The Great on NeonJT: Origins on TVNZThe TBR Pile:KD: Shuggie Bain by Douglas Stuart (Picador) and Real Life by Brandon Taylor (Daunt) and 2020 NZ fiction for judging the Jann Medlicott Acorn Prize for Fiction for the Ockhams!LK: The Broken Earth trilogy by N. K. Jemison (Orbit), The Swimmers by Chloe Lane (VUP), Sprigs by Brannavan Gnanalingam (Lawrence and Gibson)JT: Tree of Strangers by Barbara Sumner (MUP), Death in her Hands by Ottessa Moshfegh (Jonathan Cape), Big Magic by Elizabeth Gilbert (Bloomsbury)Book news:The NZ Children’s and Young Adults Book Awards were held on 12th August. Congratulations to all the winners, especially Selina Tusitala Marsh, whose first children’s book Mophead (AUP) won Margaret Mahy Book of the Year.Maggie O’Farrell has won the 2020 Women’s Prize for Fiction for her novel Hamnet (Tinder Press).Marieke Lucas Rijneveld has won the International Booker Prize for their debut novel The Discomfort of Evening (trans by Michele Hutchinson, Faber).The Booker Prize 2020 shortlist has been announced! There’s no Hilary Mantel, and it’s the most diverse shortlist ever!Lineups for WORD (28 October–1 November), VERB (6–8 November 2020) and YARNS IN BARNS ( 8–18th October) have been announced – get amongst! Finally... See acast.com/privacy for privacy and opt-out information.

Jenna brings in a book from our very own Aotearoa. Sprigs by Brannavan Gnanalingam tells the story of many characters throughout their experiences in high school, dealing with trauma, peer pressure and masculinity, she highly recommends this one.

Welcome back to The Spinoff's monthly books podcast, hosted by Louisa Kasza, Jenna Todd and Kiran Dass.The Papercuts team are finally back in The Spinoff studio this month with their usual winning recipe of book news, book recommendations, not books and their ever-growing ‘TBR’ piles.They anticipate the announcements of some big book prizes, deep dive into a hugely entertaining book about the apocalypse, the new Ottessa Moshfegh (Eileen, My Year of Rest and Relaxation), and how reading BWB Texts will make you much smarter. This month's ‘Not Books’ recommendations include Hollywood gossip, Drag Race and getting back to our Baby-Sitters Club roots on Netflix.Books reviewedKD: Notes from an Apocalypse: A Personal Journey to the End of the World and Back by Mark O’Connell (Granta); Funny Weather by Olivia Laing (Picador)LK: Death in Her Hands by Ottessa Moshfegh (Jonathan Cape)JT: Imagining Colonisation by Rebecca Kiddle, Bianca Elkington, Moana Jackson, Ocean Mercier, Mike Ross, Jennie Smeaton, Amanda Thomas (BWB Text); Ka Whawhai Tonu Matou: Struggle Without End by Ranginui Walter (Penguin NZ)Not booksKD: Last Picture Show via You Must Remember This Polly Platt podcastLK: Canada’s Drag Race, Race Chaser & The Chop podcasts; Hollywood Babylon by Kenneth AngerJT: The Baby-sitters Club & The Claudia Kishi Club on Netflix; AGC GossipThe TBR PileKD: The Disaster Tourist by Yun Ko-eun (Serpents Tail); Sprigs by Brannavan Gnanalingam (Lawrence & Gibson); Sing Backwards and Weep by Mark Lanegan (White Rabbit); Rat King Landlord by Murdoch Stevens (Lawrence & Gibson)LK: The Piano Teacher by Elfriede Jelinek; The Left Hand of Darkness by Ursula K. Le Guin; Pachinko by Min Jin Lee; Notes of a Native Son by James BaldwinJT: Sigrid Nunez’s What are you Going Through; Carson McCullers’ Member of the Wedding; Jenn Shapland’s My Autobiography of Carson McCullers (Tin House)Book news linksThe Booker Longlist will be announced tomorrowThe International Book Awards Winners have been announcedNZ Children’s and Young Adult Book Awards are being held virtually on the 12th of August, keep updated hereTwo new bookstores are opening in New Zealand! Bay Hill Books is open in Timaru and Good Books opens in Wellington soon. Kiran’s interview with Mark O’Connell on The Spinoff See acast.com/privacy for privacy and opt-out information.

Chris Sprigs is co owner of Iron and Gold Tattoo in Spokane, WA. He also has a private studio in downtown Spokane, Rage City Tattoo.

Chad, Les and the Mallicote Guide Team break down their hunt for day 2 in in the flooded timber and flooded corn near Paris, Texas. They get into their challenges in calling the Sprigs, their decoy setups and the conditions they faced. Mallicote Farms Waterfowl is a family run guide service near Paris, Texas. Thanks to their hard work and access to key hunting grounds, they put us on some amazing hunts the last couple of days.

Marti's Music Kitchen - from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. Today, Bone Marrow and Braised Short Ribs with Mashed Potatoes and a Live Performance! julieamici.com https://www.facebook.com/julieamici/ https://www.youtube.com/user/rippingglass/featured https://www.instagram.com/julieamici/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Roasted Bone Marrow - Serves 2 4-8 beef marrow bones 1 minced shallot handful of mined parsley lemon juice extra virgin olive oil sea salt 1 baguette olive oil Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones. While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn. Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated. Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it's so good! Sous Vide Mashed Potatoes with Garlic and Rosemary 2 pounds Yukon Gold 5 cloves garlic 3 sprigs rosemary 4 oz unsalted butter 1 cup whole milk 2 teaspoons sea salt Instructions Set your sous vide to 194 Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don't have to pick out little bits later) Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill. Gently whisk the melted butter and milk back into the mashed potatoes to get a smooth and creamy texture. Porcini Braised Short Ribs 2.5 lb beef chuck short ribs (approx 4 ribs) Salt & Pepper to taste 1 Yellow Onion 1 rib of celery 1 medium-size carrot 1 handful or dried Porcini Bacon fat 4 cloves sliced garlic 1 cup red wine 1 cup beef bone broth 1 t coriander seeds 1 bay leaf 2 Sprigs of Thyme Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. 1. Season the short ribs all over with salt and pepper. 2. Dice the onion, carrot, and celery. 3. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet. 4. Rehydrate Porcini in a bowl of hot water (save the water) 5. Heat some bacon fat or oil in a skillet and sear the ribs on all sides. 6. After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot. 7. Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot. 8. Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs. 9. Add the sachet, thyme, garlic, and bay leaf. 10. Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours. Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker gravy. Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture. ENJOY!

It's Our Thyme! Time is the constant, undeniable, unstoppable. We all have our time. What matters, is what we make of it. Coach Dooley and Mrs. Barbara have made the most of their time. Herschel owned his. Like so many Dawgs before, this 2019 pack has a short time to make this their own, and make it last... In the 1830’s, founder Augustus Bulleit nearly lost his now famous recipe, and did lose his life in route to New Orleans to deliver his prize bourbon. Thankfully his family took up the torch and we still enjoy it today.  In honor of the tradition of the South and of UGA, we present Our Thyme. A Bulleit Thyme cocktail that marries the beloved bourbon whiskey of so many Saturdays before us. Lemon, bright like mid-morning tailgate sunshine, sweet agave like the dreams of young and new Dawgs, and a little bit of Thyme, because that’s all we’re guaranteed in life. Dawg nation of 2019, this is our time and it too will pass. Augustus Bulleit gave it all to take his prize to New Orleans but fate befell him. This year we finish the drill and finish the journey. Our Thyme is now and our time can culminate in New Orleans - if we make the most of it.  Our Thyme - A Dawg’s Time 4 oz Bulleit Bourbon (don’t be stingy) Honey Splash of lemon 2 Sprigs of Thyme Ice All-American Tip: Simmer 8 sprigs of fresh Thyme with 1/2 cup of agave in 2 cups of water to make a Honey-Thyme simple syrup. At the tailgate, add bourbon, then 2oz of the syrup and top with ice. Garnish with a sprig of Thyme.

Chilli Chocolate Chefs are an established chef sister act in the culinary world of KwaZulu-Natal. Established 5 years ago, the chefs are graduates from two of South Africa’s  renowned Chef Schools, Christina Martin and Fusion Cooking School. They have between them over 15 years of experience under their belts including stints at Sage Restaurant, Sprigs, Makaranga Lodge, Fusion Cafe, Refresh and Fashion TV to mention a few.  The restless chefs yearned for greater challenges .. and in 2009 they took the plunge and set up a catering company with a difference. 2009 saw Zainab and Faatimah Paruk proudly launched Chilli Chocolate Chefs, a foodie company that combines catering, training, food innovations, foodie gifting, and more. Sumayya caught up with them in Durban... Enjoy this interview and please give us a rating on Apple Podcasts or Stitcher or Spotify apps... Love what we doing? Help us make future podcasts, videos, school/madrassa workshops, conferences, projects, and other events a reality - contribute here. AccidentalMuslims.com  is registered as a NPO: Ref #195-995 Disclaimer: The views/opinions expressed on this podcast are those of our guests and may be different from yours, however AccidentalMuslims.com encourages respect for diversity of views. We are all different and in our differences there are opportunities to learn - Insha-Allah!

This week on the Grappling Rewind Podcast we talk about the weeks news, and as always recap the weeks professional BJJ events; and preview the upcoming weeks events This week in news we talk about Patrick Gaudio announced for the IBJJF HW GP, Kamaru Usman earning his black belt in BJJ after defeating Tyron Woodly. Polaris Pro 9 has announced that sport betting for the event is live and that you can bet on professional grappling. In the big news Metamoris has announced that they are making a comeback and we found out how much money everyone is owed to athletes. Then we pontificate about who else didn’t get paid for their events. Plus we discuss Ralek Gracie MMA hour interview where he announces a search for a partner financially and operational partner. We talk about the leaked Gracie Barra Threats to the red shield post that popped up on Reddit /r/bjj. Then we get into the recaps section of the show. It was a packed week with the UAE King of Mats Lightweights, and UAEJJF Grand Slam in London taking place, Ultimate Mat Warriors 4 the Flyweights, Fight to Win 104 Dallas, TX, Grappling Industries Tim Sprigs vs. Craig Jones. We round out the show taking about SOGI 1. (We were unable to recap the Kasai Pro Qualifier for the 205 pound upcoming tournament due to the number of events this weekend), seriously were two guys there is only so much Brazilian Jiu Jitsu we can watch and take notes on in a 48 hour period. We start the recaps section off talking about the UAE King of Mats Lightweights, and UAEJJF Grand Slam in London. This event features two matches that make our Rewind Recommends list. This event features the best production we have seen from a grappling event. Overhead cameras, replay, ref replay, picture in picture, and more. This event featured great matches from Paulo Miyao, Isaac Doederlein, Hiago George and Joao Batista De Sousa. After that we move into our recap of a fun superfight between Tim Sprigs vs. Craig Jones at Grappling Industries. These two ADCC 2019 bound competitors squared off in Philly, in a dynamic match that we really enjoyed breaking down. Maine and Emil talk about how much they enjoy seeing grapplers and competitors staying active in the run up to ADCC. We continue with the recap section talking about Fight to Win 104 Dallas, TX, one of it not the most stacked events Fight to Win has ever put together. This event paid out over 50,000 dollars to athletes in salaries and commissions; making this event the highest paying event the promotion has ever run. This event featured Seth Daniels competing with a broken hand and prompted the question is it cool to attack an injury in competition? This card also featured Yuri Simoes vs. Rafael Lovato Jr in one of the highest-level matchups F2W has ever put on. Manuel Ribamar, DJ Jackson, Rafael Formiga Barbosa, and Nick Greene also were featured at the top of the card. We then move onto our recap of the Ultimate Mat Warriors 4 the Flyweights. An event stacked with flyweight talent. Maine gets to see a matchup he was looking forward to in Marcello Cohen vs. Austin Daffron in the semi finals of the tournament, plus an exciting finals match. After that we recap a few of the finals matches and finishing sequence from SOGI 1 the promotion inaugural event that crowned four champions at bamtamweight Junny Ocasio, at Welterweight Michael Kastroba, at Middleweight Enrique Galarza, and at Heavyweight Viktor Vaughn. As well as the announcement of an upcoming Quintet style event. Then we move into the previews section taking a look at Polaris Pro 9 headlined by Rafael Lovato Jr vs. Jake Shields, Vagner Rocha vs. Ross Nicholls, Ffion Dvaies vs Gezary Matuda, E

You may think that pigs are just a source of bacon and pork. But spend some time with Leslie Crawford, and you will quickly learn how wrong that assertion is. Leslie recently wrote and published Spring the Rescue Pig, an illustrated childrens book that she hope will spread awareness to the mistreatment pigs face, while showing how remarkable they truly are. Today, Leslie is here to talk about Sprigs story, as well as share her experiences from 20 years as a journalist and author. Get the Book: https://bit.ly/2nhHvt9 Leslie Crawford: lesliecrawford.net 2:16: Getting Started 7:53 The Wine 8:15 Sprig the Rescue Pig 13:39 Bacon and going vegetarian 23:19 Writing childrens books 31:30 Gwen the Rescue Hen 41:03 Marketing a childrens book 43:19 Future animal books 45:07 Overcoming writers block 55:41 Wrap up/ Contact info

The Springs Resort in Pagosa Springs Colorado sits on a an active geothermal area with the deepest host springs in the world. This video shows the hot springs at the resort and then also shows nearby Chimney Rock National Monument which are ruins left by the Ancestral Puebloans on top of a mountain. Fr more information read: https://amateurtraveler.com/denver-to-mesa-verde-and-durango/

Matthew 2:1–18

Matthew 2:1–18

Ed has volunteered to help kindergartners punch numbers into a keypad, and John is gearing up for a holiday fast. They discuss Trump's war against football, school lunches, library book marginalia, whether or not to trust seafood, how to cook a lot of scallops all at once, and the cryptozoology of Australia. Follow links to Rachel Ingalls's Mrs. Caliban, The Department of Homeboy Security, chef Jamie Shannon, Tim the Yowie Man, the Canberra Air Disaster, and The Screen Door.

Enderby Island rabbit Hello Listener! Thank you for listening. If you would like to support the podcast, and keep the lights on, you can support us whenever you use Amazon through the link below: It will not cost you anything extra, and I can not see who purchased what. Or you can become a Fluffle Supporter by donating through Patreon.com at the link below: Patreon/Hare of the Rabbit What's this Patreon? Patreon is an established online platform that allows fans to provide regular financial support to creators. Patreon was created by a musician who needed a easy way for fans to support his band. Please support Hare of the Rabbit Podcast financially by becoming a Patron. Patrons agree to a regular contribution, starting at $1 per month. Patreon.com takes a token amount as a small processing fee, but most of your money will go directly towards supporting the Hare of the Rabbit Podcast. You can change or stop your payments at any time. Thank you for your support, Jeff Hittinger. Word of the Week: Lucrative Folktale: How the Rattlesnake learned to bite News: Hanford’s Storybook Set to Open Joe Chianakas Pre-Releases The Final Book In His Famous Rabbit In Red Series Rare footage reveals Alice in Wonderland was released as a 52-minute silent movie 100 years ago Girl sews 'Bunnies of Hope' to provide comfort for patients Drones used to target Lincolnshire hare coursers Venezuelan president's plan to beat hunger Vice president's pet rabbit hops into book deal Bill would require pet stores to sell rescue animals Stone Bridge Preserve: Conservation Project Creates New England Cottontail Habitat Amazon Purchases: Facebook Page:https://www.facebook.com/HareoftheRabbit/ Enderby Island Rabbit Breed The Enderby Island Rabbit, which is also referred to as the Enderby Rabbit, is a breed that descended from the rabbits that were taken from Australia to be released on Enderby Island in October of 1865. The animals survived in isolation on the island for almost 130 years, during which they became a distinct breed. We are going to look at the history of the Enderby Rabbit, so be prepared to take a remarkable journey of hope, survival, fortitude, lifesaving, rescue, destruction and preservation. This story is like no other in the world of domestic rabbits. Whales were plentiful in the waters that surrounded the Auckland's and the shores would prove to be rich with sea lions, but at the same time shipwrecks were abundant in the rough and dangerous waters around these six volcanic islands. Castaways would attempt to survive for weeks and months, in hopes of a rescue ship finding them. Back in Australia, the Acclimatization Society of Victoria was formed in 1861, with the aim of introducing exotic plants and animals to suitable parts of the colony and to procure animals from Great Britain and other countries. Shortly after the organization was founded, a gift of 4 silver-grey rabbits was presented to the Society in 1864. In a letter dated 3 October, 1865 Jas. G. Francis, Commissioner of Trade and Customs advised Commander William Henry Norman, of the H.M.C.S. VICTORIA I to search the Auckland Islands for possible persons in distress and 'With the view of making provisions, to a certain extent, for any persons who may hereafter be wrecked or in distress upon these islands, the Acclimatization Society have put on board a number of animals, which will be good enough to let loose on the island." There would be 12 rabbits on board ship that set sail Wednesday, October 4, 1865. So Enderby Island rabbits are descendants of English Silver Greys, (not the Champagne de Argente as previously reported in various papers and scientific journals). In some of the research, I found that Bob Whitmann in his research of the breed had locate Mrs. Margaret Levin, of Queensland, Australia who is the great-great-granddaughter of Com. Norman.- She became fascinated with his research project and has provided pictures of the ship, the commander, her crew and best of all, copies of the journal and logbooks of this historic voyage. It should be noted that Margaret was also a rabbit breeder while living in Victoria. From Com. Norman's Journals. "Saturday, 14th. - No traces of pigs or other animals being observed near here; landed four goats, sent by the Acclimatization Society. Some small patches of English grass growing about the old settlement. Later in the day, one of the men reported having seen a dog. This deterred me from landing some rabbits and fowls as I had intended." There is an error in his journal as he write Monday. 18th and this would have actually been Wednesday. 18th "At 4:30 a.m. started for Enderby Island, and anchored in the sandy bay referred to yesterday, at 5 a.m. Sent on shore ten goats and twelve rabbit; these at once took to the English grass, on which I have no doubt they will thrive well. Weighed again at 7:30a.m., and steamed slowly round the island." The H.M.S.C. VICTORIA I returned to its home port, Hobson's Bay, at 1:30 p.m. Monday, November 27, 1865, having found no castaways. Now it should be noted that this was not the first time that rabbits were let released on Enderby Island. The British "EREBUS" and "TERROR" expedition, of Sir James Clark Ross. These rabbits were killed off by the Maoris who did not leave the island until March 1856. Enderby Island is 1,700 acres in size, cold, windy and with high humidity. Except for the coastal cliffs and rocks, along with a few acres of sand hills, the island is pretty much covered with a dense blanket of peat. The 12 rabbits would thrive and multiply, burrowing into the sandy hillsides and dry peat. In 1867, the survivors of the GENERAL GRANT caught many rabbits, as did the survivors of the DERRY CASTLE in March of 1887. During the next 100 years, the rabbits of Enderby would be up and down in population. In 1874, H.M.S. BLANCHE found the island "over-run with black rabbits". 1886 in a report to the Royal Society of Victoria it was reported that the rabbits were fast dying out or rather starved out, having eaten most all the grass and reverting to thickly set mossy plants. By 1894 the HINEMOA reported "rabbits swarm, and greatly reduce the value of the pasturage ... one of the party shot over twenty in the course of short excursion. 25 head of cattle and many rabbits were reported by Oliver in 1927. In 1932 the pastoral lease of the island ended and in 1934 the New Zealand (NZ) government made the island a reserve for the preservation of native flora and fauna. The NZ National Parks and Reserves Authority approved the Auckland Island Management Plan on January 12, 1987 to eliminate all man introduced animals from the islands. A study by B.W. Glentworth in 1991, showed a rabbit population of between 5,000 to 6,000 rabbits. Rabbits were destroying that native vegetation at an alarming rate and playing havoc with the sea lion pup population. The numerous rabbit burrows along Sandy Bay is an important breeding ground for this threatened sea lion species, as pups would become trapped in the burrows and die. It is estimated that over 10% of the pups would die trapped in the burrows. The Canterbury Chapter of the Rare Breeds Conservation Society of NZ (RBCSNZ), having heard of the rabbit's eradication plan, began setting up a project to rescue a breeding population of the Enderby Island Rabbit through the dedicated efforts of Mrs. Catreona Kelly as Project Manager. Michael Willis and Dr. Dave Matheson, D.V.M. of the Rare Breeds Society along with Wayne Costello and Trevor Tidy from the NZ Department of Conservation (DOC) would travel on board the naval diving ship MANAWANUI, arriving on Enderby on Tuesday 15, September, 1992 at 11 :30 p. m .. A permit was secured to trap 50 rabbits in just a very few days. Various modes of trapping were used, baffle traps and funnel nets at the warren entrances, soft-jaw leg hold traps, proved to be of little use, but 200 meters of wing netting would be the most successful. Rabbits would be trapped from four locations, which were given warren names; Enderby, Stella, Rata and Base. By September 19th, 50 rabbits had been captured, 15 does (females) and 35 bucks (males). Dive teams ferried the rabbits on inflatable Zodiacs back to the main ship in rather difficult swell conditions. Of special note, it was during this recovery, that the last two surviving members of the Enderby Island cattle breed were discovered. The cow, named lady and her calf, which soon died would make world history, as Lady is the largest mammal ever cloned, first cow cloned to have calve, and the first attempt at cloning to save a rare breed, well it's a story all to its own. The 49 rabbits (one died of a back injury) would arrive at Somes Island in Wellington Harbor on September 25th at 6 p.m. to begin a one-month quarantine period, which ended on October 28, 1992. There would be 3 kits (young) born during this period. Each rabbit was carefully inspected, handled, identified with an ear tag and given a permanent tattoo. Rabbits were split into three different destination groups, one for Wairarapa, and another for New Plymouth and the rest for Christchurch. All rabbits born were carefully recorded in the stud book by Mrs. Kelly. All rabbits were the property of the D.O.C. however ten dedicated caregivers would be entrusted with the rabbits, under contract, with the RBCSNZ. In 1998 private ownership of the Enderby Island rabbits would begin as the numbers of rabbits increased. The eradication program took place from February 9 through May 8, 1993 with a team of four people and a specially trained rabbit-tracking dog named Boss. The rabbits would be killed with a green dyed cereal pellet containing Brodifacoum, which was sowed using a helicopter. The last Enderby Island rabbit would be caught and destroyed on April 12, 1993 ending a 127 year period of natural selection. Enderby Island rabbits are the world's rarest breed of rabbit, with less than 300 animals in existence. Most are black, but there are few known cream colored ones and even fewer blues. The breed evolved from the English Silver Greys, and not the Champagne de Argente as previously reported in various papers and scientific journals. A brief background on the silvers from Bob Whitman who had been a collector of old rabbit books for 30 years. In his research some of the earliest works state that the Silver came from Siam and brought to England by traders, other works say that Silver Greys existed thousands of years ago in India and were brought to Europe by Portuguese sailors early in the 17th century. Gervase Markham in 1631 wrote that rabbits with silver tips to their hairs were being kept in warrens in England. It is well documented that Silvers appeared in the warrens of Lincolnshire, England amongst wild rabbit and were known as Sprigs, Millers, Lincolnshire Silver Greys, Chinchilla Silver Grey, Riche and more simply put Silver Grey. The breed was first shown in England in 1860. A buff colored Silver Grey doe took first honors at the Crystal Palace Poultry Show in the "Foreign Class" in 1863. Mature weight at the time was 6 to 9 pounds. Thousands of them were being raised in the warrens of 1850s for table purposes in the larger cities, and the skins were bought up for exportation to Russia and China. The first English breed standard was set up in 1880. The Champagne de Argente was not introduced into the Britain until 1920 and weighed a hefty 9 to 11 pounds. English breeders have perfected the silver breed to have an even silvering over the entire body, including the head, feet and tail. The fur is sleek, with a fly back coat. In one of Bob Wittman's early books, Manuals for the Many the Rabbit Book, circa 1855, there is a wood engraving that screams Enderby Island Rabbit. I quote, "The head and ears are nearly all black with a few white hairs. These white hairs are more numerous on the neck, shoulders, and back; but on all the lower parts, such as the chest or belly, the number of white hairs is greater than those of a blue or black color." So there you have it, a very condensed version of a remarkable story. Some 250 plus generations, of natural selection during a course of 127 years of near total isolation on a sub Antarctic island called Enderby, where a nucleus of 12 rabbits would evolve to become their own breed called Enderby Island. Overall Description The Enderby Island Rabbit is a rare and endangered breed.The Enderby Island Rabbit has a medium length body that features a slight taper from the front to the hindquarters, and the back will also be slightly arched. The head, which is well set upon the shoulders, should be medium in size and it should be in proportion with the rest of the body. There is not a visible neck, and the ears are carried in the shape of a “V”. The eyes are bold. The legs and the feet are fine to medium boned, and the nails will match the body color. In general, when looking at an Enderby Island Rabbit, you will notice that the body is fine-boned and slim. The head will be small, and the ears will be delicate and upright. Body to be medium in length, with a slight taper from the hindquarters to front, with a slightly arched back. Leaning towards a racy look. The head is to be medium in size and in proportion to the body. It is to be well set in the shoulders and show no visible neck. The ears are to be in proportion and firmly set on head. They are to be carried in a "v", not necessarily together. The feet and legs are to be medium to fine in bone and good length. The Nails are to match the body colour. Litters are rather small with 2, 3 and 4 kits, with a record being 8 Weight: Although descended from the Silver Greys which weighed between 8 and 9 lbs the Enderby island rabbit has evolved to be a little smaller with the average weight ranging from 3 to 4 lbs. Coat The coat of the Enderby Island Rabbit is soft and short. The body is rather heavily silvered in most animals, with about 80% silvering. The extremities, i.e., the head ears, feet and tail are much darker and only lightly silvered, with a pronounced butterfly marking on the nose. The coat is unlike the Silver breed, being more open, longer and soft in texture. The youngsters can be rather slow to silver and may require 6 to 8 months to complete the cycle. Adults become more silvered over the years. Faults: Coat too harsh, woolly, thin or short Serious Fault: White hairs in armpits Disqualifications: White patches on colored fur or colored patches on white fur. Colors Enderby Rabbits can come in a few different colors, but the majority of them will be a distinct silver-grey with a dark slate blue undercoat. The ears, tail, and head will be darker and are often black. Slate–Undercolor showing a dark slate blue. silvering on body, medium preferred. Champagne– Under showing a lighter shade of slate blue. Silvering on body seen a medium to heavy. The whole evenly and moderately interspersed with longer, jet black hairs and silver tipped hairs. Head, ears, feet & tail can range from almost black with light silvering. To less of the base color showing through the points, due to an increased amount of silvering in the body Crème - Undercolor orange to go down as far as possible, body color creamy white, the whole evenly and moderately interspersed with longer orange hairs and silver tipped hairs. Darker markings on head, ears, feet & tail permissible with less silvering than the main body. White underbelly is permissible. Evenness and Brightness of Silvering - The evenness of silvering is more important than the degree of silvering. Silvering is to be evenly distributed over the body with exception of head, feet and tail showing more of the base color. A diamond shape of un-silvered fur on the forehead permissible until fully mature.(mask to have silvering) Under 5 months - Slate/Champagne kits are born black. Creme kits are born a fawn color. Silvering starts to show from about 6-8 weeks and can take up to 6 months to come into their full coat. Solid patches of the base color will be seen on the juvenile coat. Under 5's should be judged for their general type and evenness of silvering that is coming through at the time of showing. A diamond shape of un-silvered fur on the forehead permissible until fully mature.(mask to have silvering). Acceptable colors for this rabbit breed include slate, champagne, and crème. Champagne and slate rabbits are actually born black, and crème rabbits are born featuring a fawn color. The body will become heavily silvered (roughly 80% silvering) in most Enderby Rabbits, but the feet, tail, ears, and head will be lightly silvered. I suppose you could say there are two varieties of Enderby Island. They come mainly in the silver-grey but a very small percentage are born cream or beige-colored – a shade produced by a recessive gene You will notice the Enderby Island Rabbit’s distinct silvering begin to appear on the coat at around 6 to 8 weeks. It could take up to 6 months or more for it to come into the full coat. Also, the juvenile coat of the Enderby Rabbit will feature solid patches in the base color. And as the rabbits age, they will become even more silvered. Care Requirements The coat of an Enderby Island Rabbit will become heavily silvered.If you are planning on bringing an Enderby Island Rabbit into your family, you should have enough room for a large enclosure that will keep your pet safe and comfortable. Your rabbit should be able to stand up, turn around, and stretch while in his cage, and he should be able to come out of the cage regularly in order to play and interact with you. You can keep your Enderby Island Rabbit indoors or outside, as this breed is hardy and accustomed to cold weather, but be sure to protect him from predators. Indoors, make room for your pet to run around and exercise outside of the cage, and give him an area where he can get access to fresh air and sunshine. If you want to let your rabbit spend some time outside, you can place your rabbit in an exercise pen, lawn enclosure, or extension hut for safety. Feed your Enderby Rabbit a diet that consists of pellets, hay, and vegetables. You can include grass hays like orchard, oat, and timothy hays, and you can purchase pellets designed for rabbits. Fresh foods, such as dark, leafy greens, should also be provided. Limit the amount of starchy veggies and fruits that your rabbit eats, and always provide fresh, clean water. It was noted that the breed had adapted to eating seaweed. Health Keep your pet’s environment as stress-free as possible because stress alone could lower your rabbit’s ability to resist disease. Like other rabbits, the Enderby Island Rabbit might be susceptible to ear mites, conjunctivitis, bloat, hairball obstructions, and intestinal problems, such as coccidiosis. Rabbit Care & Handling These rabbits can be very affectionate, especially when a treat or food is on offer. They are very neat and tidy rabbits too and you will usually find, especially does have a tendency to keep their nest area in ship-shape condition. They do love being outside and have not really been adapted for indoor environments, the breed being evolved from a very cold, sub-antartic island. Their diet is the same for any other rabbit but just be careful not to overfeed as they can be a little greedy and do not carry excess weight well as they will be unable to groom themselves properly. Temperament/Behavior Enderby Rabbits are prone to being skittish, but you can reduce the amount of nervousness that your pet feels by simply providing him with plenty of attention and gentle handling. When an Enderby Island Rabbit is properly socialized, he will be affectionate towards the people that he has grown to trust. Bond with your pet by grooming him and giving him treats. Eventually, your rabbit might show you how much he loves you by licking and kissing you. They can be quite skittish and nervous and on the look out for predators all the time. This makes them want to naturally burrow and hide. Also keep in mind that, like all rabbits, the Enderby Rabbit is a social creature that is happiest when it is with other rabbits, so if you have the space for two or three rabbits, or you don’t have the time to dedicate to interacting with your rabbit, consider getting more than one. For several years all animals remained the property of the Rare Breeds Conservation Society of New Zealand with breeding programmes being undertaken by individual caregivers. Some animals are now available for purchase by private enthusiasts, and some have even been exported to North America. Clubs Today the Enderby Island rabbit as a breed is not only rare but also endangered. The breed is endangered due to the large number of hybrids formed with individuals crossing the Enderby with other domestic rabbit breeds. The Enderby is not recognised by the BRC (British Rabbit Council) or the ARBA, (American Rabbit Breeders Association). Through the determined and dedicated efforts to keep the breed alive Sitereh and Chris Schouten of Nature's Pace near Christchurch, the Enderby Island rabbit was given breed status by the Rabbit Council of New Zealand in April, 2002 when it was accepted into their book of Standards. It should also be noted that Sitereh, is now the official recorded keeper of all Enderbys. The Enderby Island Rabbit Club of NZ has been created to protect, further and coordiante the interests of all Enderby Island Rabbit Breeders and to assist and extend the exhibition of Enderby rabbits. For a full run down on points for judging, you can purchase a copy of the standards from RCNZ THANK YOU RBCSNZ for saving this breed. Breeders, Clubs & Organizations Enderby Island Rabbit Breeders The following names and contact details are in New Zealand and are all Enderby Island specialized breeders: Elaine & Chris Gilberd, Warwickzfarm, Main South Road, Dunsandel, R D 2., LEESTON 8151. (Canterbury) Phone: (03) 325 4116. Fax: (03) 325 4539. E-mail: warwickzfarm (at) warwickzfarm.com Ava Hunt, 182 Drummond Oreti Road, R D 3, WINTON 9783. Phone: (027) 275 4713. E-mail: ava.hunt (at) xtra.co.nz Lorne and Pamela Kuehn, Waitangi Estate, Kaituna, R. D. 2, CHRISTCHURCH 8021 Phone/ Fax (03) 329 0822 E-mail lpkuehn (at) cyberxpress.co.nz Suzanne Shillito, Perrymans Road, R D 2, CHRISTCHURCH. Phone/Fax: (03) 325 3380, E-mail shillito (at) xtra.co.nz Chris & Sitereh Schouten. Phone: (03) 327 4211 E-mail cands.schouten (at) clear.net.nz For details see Natures Pace. Wee Dram Farm, 492 Oxford Road, Fernside, R D 1, RANGIORA. Phone: (03) 310 6443 E-mail: weedram (at) iconz.co.nz http://www.petguide.com/breeds/rabbit/enderby-island-rabbit/ https://www.rarebreeds.co.nz/enderbyrabbit.html http://www.justrabbits.com/enderby-island.html http://www.roysfarm.com/enderby-island-rabbit/ http://eircnz.tripod.com/ http://www.rabbitcouncil.co.nz/rabbit-breeds/enderby-island https://www.teara.govt.nz/en/photograph/38518/enderby-island-rabbits-grazing-1973 http://vetbook.org/wiki/rabbit/index.php?title=Enderby_Island http://www.nationalrabbitassociation.co.nz/enderby-island https://books.google.com/books?id=CI8531CO-dsC&pg=PA321&lpg=PA321&dq=Enderby+Island+Rabbits&source=bl&ots=B9wqB9DgAf&sig=Hg0QyniJ-w3mDSd8ttlboqdXzao&hl=en&sa=X&ved=0ahUKEwir1Zj_tpTWAhWi5lQKHYtRBmU4ChDoAQg-MAc#v=onepage&q=Enderby%20Island%20Rabbits&f=false http://www.nationalsilverrabbitclub.co.uk/?q=book/export/html/45 How the Rattlesnake learned to bite http://www.firstpeople.us/FP-Html-Legends/HowtheRattlesnakeLearnedtoBite-Pima.html After the people and the animals were created, they all lived together. Rattlesnake was there, and was called Soft Child because he was so soft in his motions. The people like to hear him rattle, and little rest did he get because they continually poked and scratched him so that he would shake the rattles in his tail. At last Rattlesnake went to Elder Brother to ask help. Elder Brother pulled a hair from his own lip, cut it into short pieces , and made it into teeth for Soft Child. "If any one bothers you", he said "bite him". That evening Ta-api, Rabbit, came to Soft Child as he had done before and scratched him. Soft Child raised his head and bit rabbit. Rabbit was very angry and scratched him again. Soft Child bit him again. Then Rabbit ran about saying that Soft Child was angry and had bitten him. Then he went to rattlesnake again, and twice more he was bitten. The bites made rabbit very sick. He asked for a bed of cool sea sand. Coyote was sent to the sea for the cool, damp sand. Then Rabbit asked for the shade of bushes that he might feel the cool breeze. But at last Rabbit died. He was the first creature which had died in this new world. Then the people were troubled because they did not know what to do with the body of rabbit. One said, "If we bury him, Coyote will surely dig him up". Another said, "if we hide him, Coyote will surely find him." And another said, "If we put him in a tree, Coyote will surely climb up." So they decided to burn the body of rabbit, and yet there was no fire on Earth. Blue Fly said, "Go to the sun and get some of the fire which he keeps in his house," So Coyote scampered away, but he was sure the people were trying to get rid of him so he kept looking back. Then Blue Fly made the first drill. Taking a stick like an arrow, he twirled it in his hands, letting the lower end rest on a flat stick that lay on the ground. Soon smoke began to rise, and then fire came. The people gathered fuel and began their duty. But Coyote, looking back, saw fire ascending. He turned and ran back as fast as he could go. When the people saw him coming, they formed a ring, but he raced around the circle until he saw two short men standing together. He jumped over them, and seized the heart of the rabbit. But he burned his mouth doing it, and it is black to this day. NEWS: Hanford’s Storybook Set to Open Phase 1 http://www.ourvalleyvoice.com/2017/09/10/hanfords-storybook-set-open-phase-1/ Posted on September 10, 2017 by Nancy Vigran Volunteers have been working with fervor to compete as much as possible of the Children’s Storybook Garden and Farm History Museum Phase 1, prior to its soft opening on September 23. Located at the corner of Harris and Tenth in downtown Hanford, Storybook was the brainstorm of Judy Wait, a retired Hanford teacher. She combined her teaching skills with her love for gardening, and in 2011 with her husband, Larry, took off on a trip to visit children’s gardens around the country. Children’s Storybook Garden and Farm History Museum motivator and director, Judy Wait, shows off Peter Rabbit’s Burrow and Mr. McGregor’s House, just two of the many houses, tunnels, barns and more for children to play in when they visit. Nancy Vigran/Valley Voice Six years later, with some 70-80 regular volunteers and so many in the local community, her fairytale has become a reality, not that she ever doubted it would. “I’m a believer,” she said. “I knew it would happen – it shows how much this was wanted.” The garden and museum have been, and continue to be, developed through a non-profit organization of the same name. The original one-acre property purchase was made possible through a loan – now paid-off through a $200,000 donation through a private donor who wishes to remain nameless. Prior to that a donor-loaner, another private individual, helped ease payments by making them for the organization, allowing funds for progress on the museum and gardens. That donor-loaner has also been repaid in full. The Victorian Burr Home, to become the museum, gift shop and kitchen, was donated by Bill Clark. And, through the donations of so many others including in part, Allen Laird Plumbing, Mike Crain Heating and Air, Randy Mc Nary Construction, Dan Veyna – Sierra Landscape & Design, Zumwalt & Hansen Engineering, Home Depot, Bettencourt Farms, Joe Robinson Concrete and Willie Williams Masonry, Storybook remains debt free. “It’s very grass roots,” said Kate Catalina, a long-term volunteer. “Everything is through volunteers and local support, given with love.” Sponsorships of individual gardens and or building areas have played an important part, as well. Peter Rabbit’s Burrow is covered with sweet potato vine. Entrance to the burrow is obvious, but the exit comes out through the vine. Nancy Vigran/Valley Voice With Phase 1 comes Peter Rabbit’s Burrow, Mr. McGregor’s House, Charlotte’s Dairy Barn, the Woodland Log Cabin and Garden, a Salsa Garden, the Teaching or Kitchen Garden, Nolan’s Critter Creek and Pond, the Topiary Garden, a Pizza Garden, the Three Little Pigs homes and Monet’s House. Each garden will have its own unique features to explore, and a book box holding books representing the inspiration for each, will be placed there for reading. The Teaching Garden will be planted with fall and winter crops by the children in the first field trips. Following groups will help tend to the garden and later harvest, clean and prepare the crops. The Victorian Burr Home is furnished with antiques donated by the community. “We’re trying to set up as in its heyday,” Catalina said. The Tank House, which came along with the Burr House, is also refreshed and will be utilized in teaching water conservation. Storybook is managed and run through its volunteers. However, an educational director and teaching assistant have been hired, each with her own set of experiences. “We were lucky to get these two really special people,” Wait said. “What sold us on them, was that you could just tell they love kids and love gardening, and would love this children’s garden.” Student volunteers are also welcome and encouraged through the Green Teens Club, ages 13-18. They will learn to be docents and readers in the gardens, and will receive community service hours. There is already a 4-H club tending to some of the gardens, as well as members of World Link Volunteer, a foreign-exchange group. Upon completion of Phase 1, Phase 2 will start to come together early next year, with completion of a new bathroom facility. Also in Phase 2 will be the building of the Stone Cottage, the Secret Garden and Celebration Garden. Completion of Phase 2 will allow for Storybook to be available for weddings and other small outdoor gatherings. “I just feel like it is all coming together,” Wait said. “And, it’s beautiful as it is happening.” The Victorian Burr Home, which has become the Storybook Museum, was donated to the project by Bill Clark. Freshly painted and with updated plumbing and electricity, as well as heating and air conditioning, the museum houses various antiques donated by members of the community, and will eventually also house a gift shop. Nancy Vigran/Valley Voice Field trips for many Hanford schools have already been arranged. Any school within the county and beyond, as well as clubs and other groups are welcome to schedule a trip. Storybook will also be open to the public starting with the soft opening. The hours, to start, are Tuesday – Sunday, 10am – 4pm. Storybook will be closed on Mondays. Storybook will also feature a variety of special occasions including its first Happily Haunted Halloween Light Show in October. Some type of children’s event and adult event will eventually be held each month including multi-cultural events, Wait said. Sponsorship for areas of the gardens and buildings are still needed. Monetary donations of $50 can be applied to a foot of fencing, or a brick becoming a border on a walkway. Kings County Board of Supervisors Chair Craig Pedersen, who grew up in Kings County, said the board is excited about the project. “A place where children have the opportunity to explore and grow is a good thing,” he said. “Anything we can do to try and help, we’ll do.” For more information and to volunteer or donate, view, www.childrensstorybookgarden.org/ or call, 559-341-4845.   Joe Chianakas Pre-Releases The Final Book In His Famous Rabbit In Red Series http://www.centralillinoisproud.com/news/living-well/joe-chianakas-pre-releases-the-final-book-in-his-famous-rabbit-in-red-series/809144841 WASHINGTON, IL - The Rabbit in Red series continues! Joe Chianakas will soon release the final entry in the internationally acclaimed trilogy. So, prepare to read "Bury The Rabbit." The release date is actually October 28th, but Joe is set to take part in a pre-release celebration in honor of Zeek's Comics & Games 2nd anniversary this weekend. He and Zak Kalina, owner of Zeek's Comics & Games, join us now to tell us all the details. If you can't make it to this pre-release event, don't worry. You can meet Joe at Barnes & Noble on Saturday, October 28th at 1:00 pm.     Rare footage reveals Alice in Wonderland was released as a 52-minute silent movie 100 years ago where she encounters the rabbit, caterpillar and the Queen of Hearts Read more: http://www.dailymail.co.uk/news/article-4872458/Alice-Wonderland-silent-film-footage-released-1915.html#ixzz4sVHcSBZ1 Rare footage has emerged of a 102-year-old silent film adaptation of Lewis Carroll's Alice's Adventures in Wonderland. The charming clip from the 52-minute retelling of the classic story, released in 1915, shows Alice going down the rabbit hole and meeting familiar characters such as the White Rabbit and the pipe-smoking caterpillar. Alice, played by Viola Savoy, is also seen swinging a flamingo as a mallet in the peculiar croquet scene, and standing as a witness at the trial to investigate who stole the Queen of Hearts' tarts. The scenes make up a silent film released in 1915 by writer and director, WW Young. It is notable for depicting much of the 'Father William' poem that appears in Lewis Carroll's classic 1865 novel. His motion picture was a precursor of a world famous cartoon. These scenes (including Alice and the pipe-smoking caterpillar, pictured) make up a silent film by writer and director, WW Young. It is notable for depicting much of the 'Father William' poem that appears in Lewis Carroll's classic 1865 novel, Alice's Adventures in Wonderland   Girl sews 'Bunnies of Hope' to provide comfort for patients http://www.nbc12.com/story/36307411/girl-sews-bunnies-of-hope-to-provide-comfort-for-patients MECHANICSVILLE, VA (WWBT) - A Mechanicsville woman says her daughter spent the summer hand sewing "Bunnies of Hope." Karen Wharam Schricker says her mother was diagnosed with breast cancer in May. Her daughter sewed and donated over 100 bunnies that have encouraging names and scriptures on them. The bunnies were placed in waiting rooms of radiation and oncology units. "She wanted them to have something to hold on to, feel a small bit of comfort, and to know someone cared," said Schricker.   Drones used to target Lincolnshire hare coursers http://www.bbc.com/news/uk-england-lincolnshire-41171890 Lincolnshire Police's Operation Galileo is also using off-road vehicles to tackle coursers. More than 2,000 calls were made to the county's police during the 2015-16 hare coursing season. Chief Constable Bill Skelly said the introduction of drones would prove useful in gathering evidence to put before the courts. More on this and other local stories from across Lincolnshire Last season, farmers said some areas of the county resembled the "Wild West" after an escalation in the level of violence used by coursers. Mr Skelly said evidence gathered by drones would help "bring about a better result for our rural communities... and the right convictions for the worst offenders". However, Alister Green, from the National Farmers Union, said "the proof will be in the pudding". He said he hoped the use of drones, along with other measures, would help act as a deterrent. Traditionally offenses start to rise in the autumn after crops have been harvested, and continue until the end of the season in spring. Last year, coursers from as far afield as Sussex and North Yorkshire were dealt with by the force. Three arrests Hare coursing has been illegal throughout the UK since 2005. The Hunting Act 2004 makes it an offense to hunt wild mammals with dogs. Lincolnshire Police has previously described the coursers as the "scourge of rural England", and said it was doing everything within its power to deal with those involved. On Tuesday, a vehicle and four dogs were seized, as police made three arrests at Braceby, near Sleaford. The force said the season had started earlier this year due to the early harvest. Hare coursing Since 2005, hare coursing has been illegal throughout the UK. The Hunting Act 2004 makes it an offence to hunt wild mammals with dogs The dogs - usually greyhounds, lurchers or salukis - are on a slip lead, threaded so it can be easily released The coursers will walk along the field to frighten the hare into the open The dog catches the hare and kills it by "ragging" it - shaking the animal in its teeth The dead hare is usually left in the field or thrown in a ditch     Venezuelan president's plan to beat hunger: breed rabbits – and eat them https://www.theguardian.com/world/2017/sep/14/venezuela-president-maduro-rabbit-plan Venezuela’s government has urged citizens to see rabbits as more than “cute pets” as it defended a plan to breed and eat them – even as the opposition says this would do nothing to end chronic food shortages. The “rabbit plan” is an effort by the government of Nicolás Maduro to boost food availability. Authorities have also taught citizens to plant food on the roofs and balconies of their homes. Maduro’s adversaries dismiss such ideas as nonsensical, insisting the real problem is a failed model of oil-financed socialism that was unable to survive after crude markets collapsed. Hunger eats away at Venezuela’s soul as its people struggle to survive Read more “There is a cultural problem because we have been taught that rabbits are cute pets,” the urban agriculture minister, Freddy Bernal, said during a televised broadcast with Maduro this week. “A rabbit is not a pet; it’s two and a half kilos of meat that is high in protein, with no cholesterol.“ Maduro’s critics lampooned the idea. “Are you serious?” asked Henrique Capriles, a state governor and two-time opposition presidential candidate in a video to response to Bernal. “You want people to start raising rabbits to solve the problem of hunger in our country?” Rabbit consumption is common in Europe and to lesser extent in the United States. The animals are more efficient than pigs and cattle in converting protein into edible meat, according to the United Nations food and agriculture organization. But raising rabbits in significant quantities in contemporary Venezuela would be difficult. The country’s constant shortages, resulting from stringent price and currency controls, would probably leave the would-be rabbit industry struggling to find materials ranging from feed to metal and wire for breeding cages. Maduro says the country is a victim of an “economic war” led by adversaries and fueled by recent sanctions imposed by the administration of Donald Trump.   Vice president's pet rabbit hops into book deal http://www.cnn.com/2017/09/15/politics/marlon-bundo-book-mike-pence-rabbit/index.html The precocious pet rabbit of the vice president of the United States is hopping into a book deal. Marlon Bundo, the Pence family rabbit with his own Instagram account, announced Friday that he is the star of a new book. "Marlon Bundo's 'A Day in the Life of the Vice President,' " due out March 19, will chronicle the BOTUS' (Bunny of the United States) day alongside "Grampa" Mike Pence. In the book, I follow Grampa around all day, as a BOTUS should, while he goes about his duties as Vice President!" an Instagram post from the first rabbit read. The book was written by the vice president's daughter, Charlotte Pence, with watercolor illustrations by second lady Karen Pence, an award-winning artist. Charlotte Pence adopted Marlon Bundo, named for actor Marlon Brando, for a college filmmaking project. Bundo has since gone viral, appearing at official White House events and frequently posting updates in first person on social media. "Marlon has become a national celebrity!" a press release for the book reads. A portion of the proceeds will benefit A21, an organization focused on combating human trafficking, and two art therapy programs, a key aspect of the second lady's platform. Marlon Bundo lives alongside the vice president and second lady and a veritable menagerie at the Naval Observatory. When the Pences traveled from Indiana to Washington days before the inauguration, they disembarked with cats Pickle and Oreo, plus rabbit Marlon Bundo. In the absence of a pet in the first family, Bundo has become an icon in the rabbit world. Days before the election, the family lost their beloved 13-year-old beloved beagle, Maverick. Less than a year later, cat Oreo joined Maverick in pet heaven. "Rest in peace Oreo. You touched a lot of hearts in your little life," Karen Pence tweeted alongside photos of the black and white cat. "Our family will miss you very much." But Marlon Bundo and Pickle weren't the only pets for long; one week later, the vice president, second lady, and daughter, Charlotte, traveled to their home state of Indiana, where kitten Hazel and Australian shepherd puppy Harley joined the brood. No word yet on whether the bunny will go on a book tour.     Bill would require pet stores to sell rescue animals http://www.mercedsunstar.com/news/state/article173332256.html By KATHLEEN RONAYNE Associated Press California could become the first state to ban the sale of animals from so-called puppy mills or mass breeding operations under legislation sent Thursday to Gov. Jerry Brown by lawmakers. Animal rights groups are cheering the bill by Democratic Assemblyman Patrick O'Donnell to require pet stores to work with animal shelters or rescue operations if they want to sell dogs, cats or rabbit. Thirty-six cities in California, including Sacramento, Los Angeles and San Francisco already have similar bans in place, but no statewide bans exist. ADVERTISING "We've actually seen a thriving pet industry based on the model of getting these from shelters," said Democratic Assemblyman Matt Dababneh of Encino. Brown spokesman Brian Ferguson declined to comment on whether the governor plans to sign it. Private breeders would still be allowed to sell dogs, cats and rabbits directly to individuals. Supporters of the bill say it's aimed at encouraging families and individual buyers to work directly with breeders or to adopt pets in shelters. It also would ensure animals are bred and sold healthily and humanely, supporters said. Few pet stores in California are still selling animals and many already team up with rescue organizations to facilitate adoptions, according to O'Donnell's office. "Californians spend more than $250 million a year to house and euthanize animals in our shelters," O'Donnell said in a statement. "Protecting the pets that make our house a home is an effort that makes us all proud." The bill would also require pet stores to maintain records showing where each dog, cat or rabbit it sells came from and to publicly display that information. A violation of the law would carry a $500 civil fine.   Stone Bridge Preserve: Conservation Project Creates New England Cottontail Habitat https://newtownbee.com/stone-bridge-preserve-conservation-project-creates-new-england-cottontail-habitat/ In light of its goal to provide diversity in natural habitats, the Conservation Commission on September 8 provided the public with a view of the markedly changed landscape at sections of the town’s Stone Bridge Preserve, where extensive recent tree cutting has created habitat suitable for the New England cottontail rabbit to thrive. According to the Connecticut Department of Energy & Environmental Protection (DEEP), the New England cottontail is Connecticut’s only native rabbit, and differs from the Eastern cottontail, which is “now the predominant species.” Also, “New England cottontails require large patches of shrubland or young forest, often called thickets, with dense, tangled vegetation.” The New England cottontail has been designated by the US Fish and Wildlife Service as “a candidate for threatened or endangered status,” since 2006. The open space land where the tree cutting occurred lies along Stone Bridge Trail, a narrow dirt road that extends northward from Berkshire Road (Route 34), just south of Nighthawk Lane. The area is adjacent to the Iroquois Gas Transmission System’s cross-country pipeline. The tree cutting in the heavily canopied forest created a young forest and shrublands known as “early successional habitat.” As people toured the rolling terrain where hundreds of mature trees have been cut, they remarked that the tree trunks that lay chockablock across the ground reminded them of the damage that is done by hurricanes. Actually, after loggers cut the trees last winter, they left the tree trunks in piles scattered across the site to deter deer from walking there. The presence of deer damages the new shrubland habitat for the New England cottontail. The habitat that was created also is expected to benefit more than 50 other species. Forester Jeremy Clark, who served as the project manager for the Conservation Commission, provided a tour of the area. Iroquois provided grant funds for a forest management plan that preceded the habitat project. Mr Clark said that some “seed trees” were left standing after the cutting to provide seed for new trees to grow in the area. Lisa Wahle, a biologist who worked on the habitat project, said that the area will be scientifically monitored to gauge the extent to which New England cottontail rabbits have populated the area. Of the habitat project, the Conservation Commission states on its website, “Newtown is committed to providing diverse habitat on appropriate open space properties that will provide, shelter, food, and protection for threatened wildlife that, without intervention, may become extinct.”     © Copyrighted

Merry Christmas from The Mom Life Crisis! Which is really just Leanne and Jennie and sometimes our husbands helping with techy troubles and definitely our kids for keeping quiet long enough for us to record. This episode is mainly just silliness and something for you to listen to while you bake, tidy or shop... you know.... general elfery. Does it get a little political? Well I mean in Vino veritas but we don't ostracize anyone.Holiday Can't EvensLeanne- Stocking Stuffers, why we wrap them and where to put them.Jennie- So much wrapping... just wrappity wrap wrap wrapping.Sangria RecipeIf you need our Christmas Sangria recipe, here's the link and here's what you'll need. It's not hard1 bottle red wine1 bottle sparkling apple cider1 cup spiced cider1 cup cranberry juice1 cup vodka Sprigs of rosemary, oranges, apples and cranberries for garnish. Buy it, mix it, drink it over ice.For more details and very pretty pictures, click the link! We'd love to hear from you this Christmas over at the mom life Crisis support group, that would be a nice Christmas present.Happy Holidays from us to you and we'll talk at you again next week.

How the heck do you find the right expert to guide you through the complicated world of wedding flowers? We dive deep into the industry with Kalin, the floral designer and self-described plant nerd who runs Stems & Sprigs. Hear tips on how to do it yourself as well as what you’re paying for when you decide to go big, whether it be with fruit trees or floral chandeliers.

She's the super cool easy breezy mommy that Elizabeth aspires to be - fashion copywriter LUCY SPRIGS Is today's cohost - we discuss our Good/Bad/Funnies (Patience! Quick Asleep-er!/ Poop on leg! Party Fussbucket!/ Animal Cracker Turd!) before answering listener questions about navigating maternity leave and childcare in a foreign country, how to add some husband wife time back into the mix, and what to expect financially when having a kiddo. Enjoy!

Life is looking up. Toddlers now 75% less surly. Busy with sports and sleeping. Epic imagination storytelling trap. Bus stop order is extremely important. Container gardening and responsibility training. Loud talkers, keep away from mah stroller! How do you develop empathy?

Life is looking up. Toddlers now 75% less surly. Busy with sports and sleeping. Epic imagination storytelling trap. Bus stop order is extremely important. Container gardening and responsibility training. Loud talkers, keep away from mah stroller! How do you develop empathy?

  Rare Frequency Podcast 35: The New Number Two 1 Albert Elms, "Speadlearn Broadcast" Prisoner File #2 (Silva America) CD 2003 2 Felix Kubin & Wechsel Garland, "Binaural Headphone Music" Axolotl Lullabies (Oral) CD 2008 3 John Baker, "Milky Way" The Radiophonic Workshop (The Grey Area of Mute) CD 2008 4 The Focus Group, "Jout Sections" Sketches and Spells (Ghost Box) CD 2002 5 Cecil Leuter, "Pop Electronique No. 2" Pop Electronique (Pulp) CD 2001 6 COH, "Grain:Loop" New Forms: Compilation (Raster-Noton) 2CD 2000 7 Lithops, "Sebquenz" Ye Viols! () CD 2009 8 Wendt, "003 Tag" Montage (Privatelektron) mp3 2007 9 Monolake, "Macau" Hong Kong Remastered (Imbalance Computer) CD 2008 10 Martyn, "Suburbia" All I Have is Memories (Apple Pips) 12” 2008 11 Lawrence English, "Unsettled Sleep" For Varying Degrees of Winter (Baskaru) CD 2008 12 Colin Andrew Sheffield, "Awake" Signatures Invisible Birds) CD 2008 13 Washington Phillips, "Train Your Child" The Key to the Kingdom (Yazoo) CD 2007 13 Machinefabriek, "Fonograaf" Dauw (Dekorder) CD 2007 13 Cliff Edwards, "I Ain’t Got Nobody" Sprigs of Time (Honest Jon’s) CD 2008 13 DJ Scud & Nomex, "Total Destruction" Total Destruction (Machinenbau) 12” 1998

  Rare Frequency Podcast 33: Back to School (opening music: Unknown, “Georgia Organ,” Sprigs of Time: 78s from the EMI Archive) (Honest Jon’s) CD) 1 Akane Hosaka, "Ponkotsu Eisei 23 Gou" Niko Niko Denki Music (Sonore) CD 2008 2 Felix Kubin & Asmus Tietchens, "Heisses Eisen" Axolotl Lullabies (Oral) CD 2008 3 Vex’d, "Slime" Degenerate (Planet Mu) CD 2007 4 Maga Bo, "Siri Ya Pendu Langu feat. Mohammed Issa Matona" Archipelagoes (Soot) CD 2008 5 Gas, "Nah und Fern" s/t (