Podcasts about strawberries

Es gibt kaum so gute Bands, wie es die Go-Betweens waren. Es gibt kaum so gute Songwriter wie Robert Forster, der einer der beiden Songwriter der Bands war, einer ist. Seit mittlerweile knapp 20 Jahren (seit dem viel zu frühen Tod von Grant McLennan, dem kongenialen zweiten Songwriter der Band) ist Robert Forster als Solokünstler tätig ist. Sein frisches Soloalbum heißt Strawberries und er tourt gerade mit seiner schwedischen Band durch Europa. Und wir konnten ein Interview mit Robert führen! Für uns eine große Sache. Doch weil die Go-Betweens und Robert Forster nie die Bekanntheit erlangt haben, die eigentlich angemessen wäre und Robert Forster vielleicht nicht allen unserer Hörer ein Begriff ist, möchten wir diese Legende und sein Werk als Einstimmung für das Interview auf Side A des Mixtapes näher vorstellen. Die Songs: The Go-Betweens - My Rock´n´Roll Friend The Go-Betweens - Too Much of One Thing The Go-Betweens - Cattle and Cane The Go-Betweens - The House Jack Kerouac Built The Go-Betweens - Draining the Pool The Go-Betweens - Spirit The Go-Betweens - Finding You Robert Forster - Demon Days Robert Forster - Strawberries

Crossys asks us about hagglingHarry Hill chats to The Strawberries about his upcoming gigWe chat about ring doorbell faux pas!Eamonn is todays player of FM104's Ins2grand Hosted on Acast. See acast.com/privacy for more information.

New University of Florida research shows with the help of artificial intelligence, farmers may soon find it easier to remove strawberry runners, and when retail prices reach record-high levels, the demand usually plummets quickly, unless that product is U.S. beef.

Growing strawberries in old bras, pests and planting in this weeks episode.  01:14 Bonsai's and sooty mould (how to get rid of fungal diseases) 05:12 What is the best soil to grow your carrots in.   15:29 Everything Everlastings, including what mulch to use, time to plant and more.Subscribe to the podcast through the ABC Listen App or wherever you like to listenListen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

After a little bit of a break I was joined by Poland's history maker in Dorota Zalewska who became the first ever Polish player to win a tour card on Ladies European Tour in 2024 gaining 3 top 20's in her rookie season & held the lead at this year's Dutch Open at Goyer.   Dorota is from Szczesin, Poland and started out the game with her father at the age of 10 at Modry Las GC and has won Polish Junior Championship, Polish Matchplay & Polish Amateur Ladies Open. Dori went to University of Tennessee at Chattanooga winning 4  times at Chattanooga including NCAA Raleigh Regionals in 2023 and has represented Poland at 4 Espirito Santo Trophy's & 2 European Ladies' Amateur Team Championships.    Growing up Dori played numerous sports including Tennis where we eventually talk about Polish sports people including now 6x Grand Slam winner Iga Swiatek, Hubert Hurkacz & the legendary Robert Lewandowski. Dori speaks about her admiration for everything that Iga Swiatek has done in Tennis for the whole scale of Poland. We also have a chat about Makaron z Trustkawkami which is effectively Pasta with Strawberries & Cream which came into the spotlight recently as Swiatek's favourite meal.   I want to thank Dorota for coming on and being a pleasure to chat with. I wish her all the best in her quest to keep her playing privileges for the next season.    Be sure to listen, download while leaving a like and subscribe via the usual platforms Podbean, Apple Podcasts & Spotify. Enjoy!

Have you ever dreamed of exploring French villages at your own pace? In this episode, Village-Hopping in the Dordogne and Beyond: A Traveler's Guide with Jackie Barnes, host Annie Sargent talks with traveler Jackie Barnes about her recent road trip through one of France's most beautiful regions. Listen to this episode ad-free Jackie shares how she and her family designed a flexible Dordogne road trip that let them visit charming towns, sample local food, and enjoy the landscape without feeling rushed. From famous stops like Sarlat and Rocamadour to less crowded villages along the river, Jackie explains what made each place special. She also talks about driving in rural France, finding parking in small towns, and the importance of leaving room in your schedule for spontaneous discoveries. Annie and Jackie compare notes on French markets, restaurants, and the kind of authentic encounters that happen when you stay in smaller inns or gîtes instead of big hotels. They also highlight cultural differences, from the rhythm of French mealtimes to how Sundays feel completely different compared to North America. This episode is packed with practical tips for anyone planning to go beyond Paris and explore provincial France. You'll hear why renting a car is essential, how to balance sightseeing with relaxation, and which Dordogne villages Jackie would happily return to again. If you are searching for advice on exploring the Dordogne, planning a Dordogne road trip, or simply want inspiration for your next journey to France, this conversation will help you see what's possible. Subscribe to the Join Us in France Travel Podcast to get weekly episodes with trip reports, itineraries, and deep dives into French culture and history. Don't just visit France—experience it like a traveler who knows where to look. Table of Contents for this Episode [00:00:15] Introduction and Theme of the Trip [00:00:30] Today on the podcast [00:00:51] Podcast supporters [00:01:25] Magazine segment [00:02:17] Annie and Jackie Barnes [00:02:31] Planning the Journey [00:05:33] Driving in France [00:07:57] Exploring Sarlat and Surroundings [00:10:29]  The Knights Templar [00:11:22] Strawberries in March in Paris [00:15:24] Visiting Chateau Milandes and Castelnaud-la-Chapelle [00:16:33]  Castelnaud-la-Chapelle [00:18:12] Cycling Adventures on Voie Verte from Sarlat [00:21:28] You Can Ask for a Doggy Bag in France [00:22:47] Language Barriers and Cultural Experiences [00:25:12] Exploring Cahors and Malbec Wine [00:25:37] Font-de-Gaume Cave Paintings [00:26:58] Hiking from Bouzies to Saint-Cirq-Lapopie [00:29:52] Visiting Saint-Vincent-Rive-d'Eault and Wineries [00:33:30] Theft of Reliquaries and Sainte-Foy's Story [00:35:30] Capdenac [00:36:18] Exploring Martel and Rocamadour [00:39:07] Canoeing on the Dordogne River [00:40:15] Gouffre de Padirac Cave Adventure [00:41:54] Autoire Waterfall Hike and Final Thoughts [00:45:26] Thank You, Patrons [00:46:02] Support Elyse [00:46:10]  Le Journée Européenne du Patrimoine [00:49:56] Personal Update [00:53:59] Next week on the podcast [00:54:20] Copyright More episodes about the Dordogne

Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

"The Song Forlorn" Perhaps best known as the Peter portion of the Swedish outfit Peter Bjorn and John, Peter Morén and his band have put out close to ten albums of catchy indie rock that's yielded worldwide hits like "Young Folks," tours around the globe, international television ads and TV and movie placements in everything from Gossip Girl to Bandslam. Raised in the Swedish countryside, Morén grew up listening to Ride, Depeche Mode, The Housemartins and the Stone Roses and his sonorous and melodic body of work reflects his love of well-crafted pop songs. With four fabulous solo albums under his belt, a side project with members of The Shout Out Louds and The Concretes and handling producer duties for Robert Forster's wonderful new album Strawberries, Morén is a busy guy. And I'm leaving things out, I'm sure. But what I'm not leaving out is his second album under the moniker SunYears. The follow up to the dazzling Come Fetch My Soul, The Song Forlorn is a stirring and rousing song-cycle filled with wistful pop, affecting ballads, fuzzed out psych jams and rootsy instrumentals. Featuring guests like Lisa Hannigan, Sam Genders, Nicole Atkins, and Madison Cunningham, The Song Forlorn is an album that's filled with tremendous stylistic range. There's touches of Aztec Camera and Prefab Sprout, Beatle-esque jangle and spare indie folk. It's percussive, melodic and magical work. https://www.roughtrade.com/en-us/product/sunyears/the-song-forlorn IG: @sunyearssongs www.bombshellradio.com (http://www.bombshellradio.com) www.stereoembersmagazine.com www.alexgreenbooks.com (http://www.alexgreenbooks.com) Stereo Embers IG + Bluesky: @emberspodcast Email: editor@stereoembersmagazine.com

It's been a weird winter – cool and often wet. Indeed, I grew a few edibles in my tunnel house after most of the tomatoes had been removed. With rubbish weather I tend to divert to bird hobbies, rather than vegie-garden maintenance. But in early August things become a bit more positive, and today that was highlighted when I visited my old mate Mike (a Scottish builder with heaps of Scottish humour). He had already planted small strawberry plants under a cover of dense pea-straw – yes, next summer's fruit extravaganza: STRAWBERRIES! New Zealand Gardener usually gives you the latest varieties available. I had totally forgotten that I could have planted them a month or so ago, here on the port hills! Time to become a lot less lazy! Friable, well-draining soil with heaps of organic material in the top layers. Some granular, general fertiliser (not too much – just a bit) so that the roots will lick their food on the warmer, early-Spring days. The pea-straw (and mulch) protects plants from heavy frosts (and later on as a medium on which the developing fruit will stay in dryer conditions – not on wet soil). Go to your local garden centre and ask the local experts what kind of strawberry varieties work well in your neighbourhood – I bet they'll have Cama Rosa and Camino Real as their “short day” varieties (they can be planted in May-June). Other varieties, such as Aromas, Seascape, and San Andreas are day-neutral and can be planted in spring. While the strawberries are slowly getting in their winter development, it may be useful to take a look at your rhubarb. This plant tends to be reasonably tolerant of a bit of frost – if the frosts are heavy and mean, you might find that patience will be a good virtue. I saw it growing in Mongolia in the wild (permafrost), in the deserts (dry as a bone), with big weta-like critters hiding underneath! It's a great crop if you're into crumbles and fruity bits for breakfast (with muesli and yoghurt and soaked sultanas) and stuff like rhubarb pies. In good hot summers it might take a break in the hottest period of the year. In the North/hot areas, it may pay to allocate a cooler spot and some shade for the warmest period of the day to stop it “bolting” – the flower stalks can be broken off, the edges of the leaves can become beautifully red, but it's a sign of the breakdown of chlorophyll and hence the beginning of summer die-back. Rhubarb requires a nice, fertile free-draining soil, so if you've got heavy clay soil break it up and add heaps of compost to make it friable. Alternatively: plant it above the soil level (in a raised bed). I reckon you can even grow it in a big container with good mix, but keep it watered, so it doesn't dry out too much. Fertiliser: rhubarb loves compost and manure (yes, some rotted cow poo/sheep/pig or horse – preferably gone through a composting cycle). Keep the plant base free of weeds. Pests and diseases are usually of no great concern – slugs and snails are your main problem and they will only go on the leaves. Copper sprays may prevent leaf-spots, but they're not a big deal usually. Harvest: cut the stems for consumption and use leaves in compost bins (all good – the oxalic acid is not going to harm anything in that bin!). Alternatively, the large leaves are great on the ground as “weed mat”. Look around for various cultivars – if you are lucky you might find some of the old-fashioned bright red varieties that look fantastic: Moulin Rouge, Crimson Crumble, Cherry Red, Ruby Red, Glaskin's Perpetual… LISTEN ABOVE See omnystudio.com/listener for privacy information.

Mike Matthews investigates the fascinating news from the end of the week with special guest Lovely Lady Friend and Mike answers what is happening in the odd world of everyday distractions. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike talks to Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.

Mike Matthews investigates the fascinating news from the end of the week with special guest Lovely Lady Friend and Mike answers what is happening in the odd world of everyday distractions. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike talks to Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.

Aisling Larkin, Mindful Eating Coach and TV Chef joins Kieran Cuddihy to discuss strawberries - and how they can be used in multiple delicious recipes!

Mike Matthews investigates the fascinating news from the end of the week with special guest Lovely Lady Friend and Mike answers what is happening in the odd world of everyday distractions. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike talks to Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.

Mike Matthews investigates the fascinating news from the end of the week with special guest Lovely Lady Friend and Mike answers what is happening in the odd world of everyday distractions. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike talks to Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.Become a supporter of this podcast: https://www.spreaker.com/podcast/mike-s-daily-podcast--609595/support.

Today as part of the Tales of a Nuffield Scholar podcast which aims to share the stories of Nuffield UK Alumni, we welcome Rob Ward — entrepreneur, innovator, and agri-tech visionary.Rob's story begins on a tenanted family farm in Shropshire where early lessons in strawberries and supermarket selling taught him resilience and strategy. From handing out pick-your-own baskets to selling tech globally, Rob's journey is a masterclass in reinvention.

In this episode, Ben travels across the pond to Alvin, Texas, to meet Tyler Froberg — a fourth-generation farmer and agri-influencer who is reshaping how people connect with agriculture. Tyler shares the story of his family's farm, Froberg Farms, which started with just 22 acres of strawberries in 1936 and has now grown into the largest “You-Pick” strawberry farm in Texas.Tyler talks about his path to farming, which wasn't a straight line. After high school, he joined the U.S. Army and was stationed in Washington state. Upon returning to Texas, he worked in the Pearland Parks and Natural Resources Department before ultimately coming back to the farm. He also completed a degree in agriculture from Texas Tech University — all of which contributed to his approach to farming today.During the Covid-19 pandemic, Tyler co-created the Farming for Dummies podcast with Noah Young to help bridge the gap between farmers and the public. He also began sharing his own story online, quickly gaining a loyal following across TikTok and Instagram with his educational and often humorous takes on everyday life on the farm.This conversation covers:The evolution of Froberg Farms over four generationsTyler's journey through the military and back to agricultureThe challenges and opportunities of direct sales and “You-Pick” operationsUsing social media to connect with non-farming audiencesWhy storytelling is key to the future of agriculture 

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Marcus and Corey What You Know 'Bout That trivia game for Thursday July 17, 2025.

GUESTS: Nick Rowan Brigitte Bistro-Petaluma Brigitte Bistro Rebecca Firkser-Author Book-Galette-Sweet & Savory Recipes As Easy As Pie REBECCA FIRKSER Also Steve, John and Emily talks about Strawberry Recipes by John which are posted on the Recipe Page  

Conspiracy, true crime, and paranormal! Art by Jonathan Patreon (Get ad-free episodes, Patreon Discord Access, and more!) https://www.patreon.com/user?u=18482113 PayPal Donation Link https://tinyurl.com/mrxe36ph MERCH STORE!!! https://tinyurl.com/y8zam4o2 Amazon Wish List https://www.amazon.com/hz/wishlist/ls/28CIOGSFRUXAD?ref_=wl_share Help Promote Dead Rabbit! Dual Flyer https://i.imgur.com/OhuoI2v.jpg "As Above" Flyer https://i.imgur.com/yobMtUp.jpg “Alien Flyer” By TVP VT U https://imgur.com/gallery/aPN1Fnw “QR Code Flyer” by Finn https://imgur.com/a/aYYUMAh Links: Naree pon https://cryptidz.fandom.com/wiki/Naree_pon Nariphon https://en.wikipedia.org/wiki/Nariphon Mummified Faeries https://www.facebook.com/MummifiedFaeries/posts/the-naree-pon-is-a-thai-legendthey-are-supposed-to-be-creatures-that-are-half-pl/534296293278986/ Devil Ivy https://www.imdb.com/title/tt3305274/ Naree Pon "Very Rare" https://www.ebay.com/itm/166702896122 Archive https://archive.ph/WF48E Naree Pon (Photo) https://www.shutterstock.com/editorial/image-editorial/naree-pon-%C3%B1-flower-pod-elf-fairies-780104j The Naree Pon: Real Fairy Flower Pod Women? https://www.realfairies.net/the-naree-pon-real-fairy-flower-pod-women.html Vessantara Jātaka https://en.wikipedia.org/wiki/Vessantara_J%C4%81taka Śakra (Buddhism) https://en.wikipedia.org/wiki/%C5%9Aakra_(Buddhism)   ------------------------------------------------ Logo Art By Ash Black Opening Song: "Atlantis Attacks" Closing Song: "Bella Royale" Music By Simple Rabbitron 3000 created by Eerbud Thanks to Chris K, Founder Of The Golden Rabbit Brigade Dead Rabbit Archivist Some Weirdo On Twitter AKA Jack YouTube Champ: Stewart Meatball Reddit Champ: TheLast747 The Haunted Mic Arm provided by Chyme Chili Discord Mods: Mason Forever Fluffle: Cantillions, Samson, Gregory Gilbertson, Jenny the Cat http://www.DeadRabbit.com Email: DeadRabbitRadio@gmail.com Facebook: www.Facebook.com/DeadRabbitRadio TikTok: https://www.tiktok.com/@deadrabbitradio Dead Rabbit Radio Subreddit: https://www.reddit.com/r/DeadRabbitRadio/ Paranormal News Subreddit: https://www.reddit.com/r/ParanormalNews/ Mailing Address Jason Carpenter PO Box 1363 Hood River, OR 97031 Paranormal, Conspiracy, and True Crime news as it happens! Jason Carpenter breaks the stories they'll be talking about tomorrow, assuming the world doesn't end today. All Contents Of This Podcast Copyright Jason Carpenter 2018 - 2025  

We taste (so you don't necessarily have to) Pickle Lemonade & Strawberries with Garlic Dip (as seen at Wimbledon), Kirsten from Ungerman Construction joins us to share their generous matching donation for our Central Texas Diaper DriveSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nothing captures the spirit of a British summer quite like Wimbledon and the iconic pairing of strawberries and cream. This week we're diving into the fascinating history of strawberry cultivation with the RHS Head of Libraries and Exhibitions Fiona Davison, who uncovered a hidden story of pioneering strawberry-focused citizen science. Wisley's Liz Mooney returns to run us through exactly how to keep on top of the vegetable patch during one of the busiest times in the growing season. And finally, we journey to Somerset to meet Georgie Newbury of Common Farm Flowers. Her cut flower farm is a haven for bees, butterflies, and all things that flutter and buzz. Host: Gareth Richards Contributors: Fiona Davison, Liz Mooney, Georgie Newbury Links: How the RHS transformed British strawberry growing RHS Digital Collections RHS Plant Trials and Awards Common Farm Flowers

MyTalk is raising funds to support the Texas Diaper Bank and you can help, we talk about a Spicy McMuffin, Pickle Juice, a strange strawberry snack and Scar Jo breaks a record! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Don't forget to subscribe to our newsletter, Hyphenly; it's our no-fluff love letter with hot takes, heartfelt stories, and all the feels of living in between cultures. Come for the nuance, stay for the vibes! Link below ⁠⁠⁠https://immigrantlys-newsletter.beehiiv.com/subscribe⁠ Why does Wimbledon still require all-white outfits? Why do fans queue overnight just for a chance to buy tickets? And what do strawberries and cream have to do with elite tennis? In this episode of Sportly, host Kavitha Davidson serves up the fascinating traditions that make Wimbledon unlike any other Grand Slam. From Roger Federer's orange soles to Serena Williams' red shorts, this episode dives into the dress code controversies, the history of strawberries, and the passion behind the iconic Wimbledon queue. Kavitha also explores how this storied tournament is slowly evolving on its own terms. Host: Kavitha A. Davison | Producer: Paroma Chakravarty I Executive Producer: Saadia Khan | Content Writers: Emmanuelle Monahan & Kavitha Davidson I Fact Checking and Research: Suhasini Patni I Sound Designer & Editor: Paroma Chakravarty I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound | Cover Art Graphic Designer: Sarah DiMichele Join us as we create new intellectual engagement for our audience. You can get more information at ⁠⁠⁠⁠⁠⁠⁠⁠http://immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠. Please share the love and leave us a review on ⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠ to help more people find us!  Remember to subscribe to our Apple podcast ⁠⁠⁠⁠⁠⁠⁠⁠channel ⁠⁠⁠⁠⁠⁠⁠⁠for insightful podcasts.  You can reach the host, Kavitha, at ⁠⁠⁠⁠⁠⁠⁠⁠kavitha@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on TikTok @immigrantly  IG @immigrantlypods Sportly is an Immigrantly Media Production For advertising inquiries, you can contact us at info@immigrantlypod.com Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back from our first ever trip to Wimbledon with lots of stories from the grounds and our impressions of the whole British Empire of it all (it's intoxicating at the same time). We were there for the hottest opening day in Wimbledon's history, and the heat seemed to wreak havoc on the draw, with 36 seeds out by the end of round two. We'll take you through the draws and some notable matches we saw -- Fritz-Mpetshi Perricard, Krejcikova-Eala, Sabelanka-Branstine, plus Mboko, Baptiste, and ‘Cos' Giron. Plus, if you're curious about the various ways to get Wimbledon tickets, we've got you (even though it's still not easy).    2:00 What it was like being at Wimbledon: Let's start with the food 10:05 Around the grounds: ivy, flowers, Henman Hill, Hailey the Baptist  30:30 How does one get tickets to Wimbledon? 39:30 It was really hot and a bunch of seeds fell 47:00 Women's draw: #2-6 are out but Andreeva and Swiatek remain in the bottom half … 57:30 Men's draw: Fritz hanging on, Alcaraz playing entirely too many sets Theme music courtesy of Oleg Fedak from Pixabay

This week your favourite Aunties, AK, Farrah & Nana discuss this week's Enemies of Progress,Marks & Spencers' Strawberries & Cream sandwich that's unavailable everywhere, People talking loudly on night flights, Nelly & Ashanti's reality show exposing their business & red flags to the world, Jeff Bezos' tone deaf extravaganza wedding and projectile baby poop.

Story at-a-glance Fisetin, naturally found in strawberries, apples, and onions, prevents artery stiffness by halting harmful calcium buildup in blood vessels Regular consumption of fisetin-rich foods significantly reduces inflammation and oxidative stress, effectively lowering your risk of heart disease and stroke Fisetin enhances your body's natural defenses by activating enzymes that switch off dangerous signals responsible for arterial calcification Eliminating ultraprocessed foods from your diet protects your arteries from chronic inflammation and metabolic damage Daily physical activity and targeted carbohydrate intake help maintain healthy insulin levels, which is essential for preserving flexible arteries and good cardiovascular health

Gary and Gareth are back and serving up bite-sized insights from the culinary world aherad of the return of Dishing It Out: Series 5Listen in as they chat with the hilarious Darren & Joe from the Stall It podcast and pay tribute to two of their favorite ingredients: cabbage and strawberries.Enjoy your pod snack and don't forget to subscribe at GoLoud or wherever you get your podcasts and if you have a Culinary Conundrum for the lads send them to food@goloudnow.com

There is something special about strawberry season in Michigan: that brief moment of the year when we trade the pale gigantic plastic clamshell berries for the sweet, deep red jewels of in-season strawberries. On this episode, Chef Abra Berens is back with a recipe that gives those summer strawberries the respect they deserve. GUEST: Abra Berens, cookbook author and culinary director at Granor Farm Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

Russell Fuller BBC's Tennis Correspondent; and Aileen Hickie, Tennis enthusiast; on Wimbledon

Michelle is in London! And we wre previewing the Wimbledon 2025 tournament! Everything from top players & their gear to why Wimbledon is the best and the Babolat event we get to experience! Grab your strawberries and cream and take a listen!   #protennis #wimbledon   If you have any further questions or want to continue the conversation?! Email us at podcast@tennis-warehouse.com   Shop with us for all your TENNIS needs all over the WORLD:

Show Notes Get those mouths supple and ready to receive, because we're serving up a pipin' hot Bagel Bite to quench your hunger.   This episode we're ranting and raving about the 90's interior design menace currently taking TikTok by storm, discouraging the youths from learning too many words, reading some relatable AuDHD Quirks and a magical Pizza Secret from a new listener, and manifesting some much-needed middle school bully energy into our own lives.  Resources Visit our website: weirdsofafeather.com  Follow us on Youtube: youtube.com/@weirdsofafeather Join our Reddit community: reddit.com/r/WeirdsofaFeather/ Find us on Instagram: @weirdsofafeather  Become a Patreon member: patreon.com/weirdsofafeather  To keep this horse train running (but this isn't a threat): ko-fi.com/weirdsofafeather

Today On With Mario Lopez – Top baby names of 2025 so far, details on a certain delicious fruit can actually help brain function, Mario vs Courtney in a fresh pop quiz, the latest buzz and thoughts on the new Pee Wee Herman documentary!See omnystudio.com/listener for privacy information.

Menú de novedades que comienza con Neil Young y su "Talking to the trees", el álbum que el canadiense ha grabado al frente de su nueva banda, The Chrome Hearts. Suena una buena andanada de curiosas y dispares versiones localizadas en discos recientes, y te presentamos los últimos trabajos de dos interesantes bandas de Nueva York, Mike Mok and The Em-Tones y The Mooks, que harán gira conjunta por España en los próximos días.Playlist;NEIL YOUNG and THE CHROME HEARTS “Dark mirage” (Talking to the trees)VAN MORRISON “If it wasn’t for Ray” (Remembering now)ROBERT FORSTER “Strawberries” (Strawberries)GRINGO STAR “Little Red Riding Hood” (Sweetheart)KEITH STRENG “I’m a boy, I’m a girl” (The king of queens)PAUL WELLER “I started a joke” (Find El Dorado)THE UNTAMED YOUTH “I’m on fire” (Git up and go)THE BREADMAKERS “Mojo Hannah” (Lonesome sundown)Versión y Original; HENRY LUMPKIN “Mojo Hannah” (1962)EZEZEZ “New York” (Kabakriba)MIKE MOK and THE EM-TONES “What a girl” (What a girl)THE MOOKS “Never go back home” (Just a couple of Mooks)LOS ETERNOS “Canto eu te amei” (San Antonio)Escuchar audio

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

Sabrina and Leonie dive into staghorn ferns, passionfruit and strawberries5:11 The process of diving staghorn ferns8:45 Strawberries green and not ripening34:42 Passionfruit forming but not ripeningSubscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen.Listen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720.

This week on The Last Video Store, Alexei Toliopoulos dusts off a well-worn VHS and welcomes a true icon of Australian music into the store: Robert Forster, co-founder of The Go-Betweens, acclaimed solo artist with the new album STRAWBERRIES.Together, they rummage through Robert’s cinematic memories. From the art-house films that shaped his songwriting with creative collaborator Grant McLennan, to the immersive recreations of Bob Dylan’s early electric days as performed by Timothée Chalamet. BOOK TICKETS for Alexei’s comedy fest show REFUSED CLASSIFICATION with Zach Ruane in CANBERRA, SYDNEY ENCORE and MELBOURNE ENCORE in JULY Follow ALEXEI TOLIOPOULOS on Letterboxd for all the rental combo lists. GUEST PICKS: A COMPLETE UNKNOWN (music), BELL BOOK & CANDLE (comedy), SUNSET BOULEVARD (crime)STAFF PICKS: TOO LATE (crime)See omnystudio.com/listener for privacy information.

In this heartwarming episode, I sit down with Tony, a longtime member of the United Ag community, to talk about his inspiring journey through agriculture—from working alongside his father in the fields as a child to becoming a safety manager and United Ag ambassador. Tony shares how early hands-on experiences shaped his deep appreciation for hard work and sparked a lifelong mission to support and protect agricultural workers.We dive into how technology is transforming the ag space, with digital tools like timekeeping apps and virtual ID cards making life easier for field workers. As part of United Ag's Ambassador Program, Tony provides honest feedback that helps customize these tools for real-world use across diverse regions and employers.More than just work, this episode celebrates the sense of family, community, and purpose that defines United Ag. Tony and I reflect on what it means to be part of something bigger—where work doesn't feel like work, and where partnerships feel more like family.Plantel Nurseries: https://www.plantelnurseries.com/Kirti Mutatkar, President and CEO of UnitedAg. Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg website - www.unitedag.orgUnitedAg Health and Wellness Centers - https://www.unitedag.org/health-benefits/united-agricultural-benefit-trust/health-centers/Episode Contributors - Tony Ramirez, Kirti Mutatkar, Dave Visaya, Rhianna MaciasThe episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.comBlue Shield of California - https://www.blueshieldca.comElite Medical - https://www.elitecorpmed.comGallagher - https://www.ajg.com/SAIN Medical https://sainmedical.com/MDI Network - https://www.mdinetworx.com/about-us

Send us a textTrying to leave their troubled lives behind, podcast hosts return to their hometown to start again, only to discover that an even greater evil is waiting to welcome them back - copyright takedowns. On Episode 671 of Trick or Treat Radio we discuss Sinners from director Ryan Coogler! We also reminisce about the nostalgia of going to the mall, why Thomas Edison is such a dick, and culture vampires! So grab a bottle of your favorite Irish beer, make sure to wear your mojo bag, and strap on for the world's most dangerous podcast!Stuff we talk about: Patreon, Attack of the Killer Tomatoes: Organic Intelligence, Eric Roberts, Werewolves in a Girls' Dormitory, Final Exam, Split Second, Harry and the Hendersons, Man with the Screaming Brain, Chicago Massacre, Land of the Lost, Bruce Campbell, After Last Season, The Commune, Mark Wahlberg, Night of the Living Dead, Return of the Living Dead, 4-D Man, Star Trek, Cry of the Werewolf, Charles Ogle, Thomas Edison's Frankenstein, Monroeville Mall, Twin Pines Mall, Back to the Future, House of Pain, Outsiders, Family Guy, York's Steak House, Steak Knives, reminiscing about going to malls and movie theaters, Suncoast Video, Best Buy, Ricky Coogan, Sam Goody, Strawberries, RIP Peter David, Sinners, Ryan Coogler, Danny Elfman, Hans Zimmer, Ludwig Goransson, Eden Lake, Angelina Jolie, Michael B. Jordan, movie stars, Al Capone, Juke Joints, BBC, Pipes of Pan, the lineage of culture, cultural appropriation, Clown in a Cornfield, Fruitvale Station, Black Panther, Creed, Rocky, the divided states of embarrassment, Tucker and Dale vs Evil, Thomas Edison Created the Blues, Putting the Smackdown on Intelligence, and Vampire Cunnilingus.Support us on Patreon: https://www.patreon.com/trickortreatradioJoin our Discord Community: discord.trickortreatradio.comSend Email/Voicemail: mailto:podcast@trickortreatradio.comVisit our website: http://trickortreatradio.comStart your own podcast: https://www.buzzsprout.com/?referrer_id=386Use our Amazon link: http://amzn.to/2CTdZzKFB Group: http://www.facebook.com/groups/trickortreatradioTwitter: http://twitter.com/TrickTreatRadioFacebook: http://facebook.com/TrickOrTreatRadioYouTube: http://youtube.com/TrickOrTreatRadioInstagram: http://instagram.com/TrickorTreatRadioSupport the show

Van Morrison actuará esta semana en el marco de la novena edición de las Noches del Botánico, ciclo de conciertos que desde El Real Jardín Botánico Alfonso XIII de Madrid ofrece un amplio surtido de actuaciones para todos los gustos. John Fogerty anuncia nueva compilación en donde ha regrabado 20 canciones de Creedence Clearwater Revival. Y despedimos a James Wales, vocalista de la psicotrópica banda californiana de los 60 The Electric Prunes.Playlist;(sintonía) VAN MORRISON “Breadwinner” (Beyond Words: Instrumental, 2023)VAN MORRISON “Days like this” (Days like this, 1995)VAN MORRISON “Down to joy” (Remembering now)VAN MORRISON “Only a song” (Latest record project; volume 1, 2021)VIAGRA BOYS “Man made of meat” (Viagr aboys)SANTANA “Black magic woman/Gypsy Queen” (Abraxas, 1970)JOHN FOGERTY “Up around the bend” (Legacy; the CCR years)JOHN FOGERTY “Porterville” (Legacy; the CCR years)VIV and THE SECT “No tengo miedo” (II)THE ELECTRIC PRUNES “I has too much to dream last night” (ST, 1967)THE ELECTRIC PRUNES “Train to tomorrow” (ST, 1967)ROBERT FORSTER “Good to cry” (Strawberries)TY SEGALL “Skirts of heaven” (Possession)THE BEAT “All over the world” (To beat or not to beat, 1983)Escuchar audio

On this very special episode of A La Carte with Keithie, we step into the DeLorean, hit 88 miles per hour and wind up back in 1995 to talk the eponymous debut album of Keithie's favorite band, the Foo Fighters. Listen to Keithie as he goes into his memory banks to re-live his thoughts and feelings of going to Hahvid Square to Strawberries to buy this CD and the journey he has taken with the Foo over the years. Maybe you'll stick around for this call. We hope you do, for all the cows' sake.

Australia has been blessed with some of the greatest songwriters of all time. On their Mount Rushmore has to be Robert Forster and Grant McLennan of the Go-Betweens. What started out as spikey post-punk, eventually morphed into some of the most lush and perfect pop music ever made. If you don't believe me, listen to 1988's immaculate 16 Lovers Lane for proof. Not feeling they'd gained a big enough audience, the guys parted ways for a while until reforming in 2000 and keeping it going until Grant's death in 2006. Robert's solo work is also excellent and he's releasing a great new album, Strawberries, this week. We discuss how he writes such amazing story songs, his influences, the uniqoe story behind the new album and a ton more. He's one of the best there's ever been and we're lucky to have him.  www.robertforster.net www.patreon.com/c/thehustlepod

"Strawberries" Perhaps best known as one of the co-founding members of the late great Australian band The Go-Betweens, singer/songwriter Robert Forster has been putting out critically acclaimed solo albums since his 1990 debut Danger In The Past. Over the years he added to his solo discography titles like Calling From A Country Phone and I Had A New York Girlfriend, and now the Brisbane-born Forster is checking in with his ninth solo effort Strawberries. The follow-up to 2023's rousing and affecting The Candle And The Flame, Strawberries is startlingly beautiful and emotionally precise. Produced by Peter Moren of Peter Bjorn and John, the eight numbers on Strawberries range from the jangling album opener "Tell It Back To Me" to the stirring blues of "Good To Cry." Elsewhere, the seven minute "Breakfast On The Train" is not only a great song, it also doubles as a great short story; the title track is a brilliant and simple study of the gobbling of strawberries as a metaphor for domestic bliss and the album closing "Diamonds" quite literally reaches new vocal heights for Mr. Forster. This is one of the best albums you'll hear--it's satisfyingly precise, unreasonably melodic and filled with observational wisdom, meditative self-analysis and quietly unforgettable character studies. This is a great chat--I love talking to Robert and I hope you dig listening. www.robertforster.net (http://www.robertforster.net) www.stereoembersmagazine.com (http://www.stereoembersmagazine.com) www.alexgreenbooks.com (http://www.alexgreenbooks.com) www.bombshellradio.com (http://www.bombshellradio.com) Stereo Embers Bluesky + IG: @emberspodcast Email: editor@stereoembersmagazine.com (mailto:editor@stereoembersmagazine.com)

In today's episode, I'm welcoming back Amy Cross from The Cross Legacy to dive into a topic that's more important than ever: saving money on groceries and keeping produce fresh for longer. Amy shares her tried-and-true methods for making fresh food last weeks (even months!), simple strategies for reducing food waste, and how she's kept her grocery budget the same despite rising prices. We're talking practical tips you can apply whether you're feeding a large family, preparing for garden harvests, or just trying to make your grocery trips stretch a little farther. I learned so much in this conversation — I know you will too! In this episode, you'll hear: How to wash and store berries, grapes, and fresh herbs to make them last for weeks The right way (and wrong way) to use vinegar, glass jars, and paper towels to extend produce life Which foods need metal lids versus plastic lids for best storage Tips for organizing your fridge to save space and prevent food waste How to pair "produce buddies" like lemons and avocados for longer freshness Why some fruits and veggies spoil each other (and how to store them separately) How Amy keeps her grocery budget at $135 per person per month Smart grocery shopping habits: focusing on versatile, multi-use ingredientsHow batch cooking and strategic freezer storage simplify busy weeks Creative ideas for using up leftovers and cutting down on food waste How Amy is preparing for a move while keeping her food systems running smoothly Why food security and long-term storage matter — and how to build it gradually View full show notes on the blog + watch on YouTube. Thank you for supporting the sponsors that make this show possible! ABOUT AMY Amy is an urban homesteader who teaches her audiences how to care for their produce and reduce food waste.  As the Founder and CEO of The Cross Legacy, she has made it her mission to share her food hacks through social media. Her content has been featured in publications around the world and her viral Strawberries in a Jar hack has been shared over 18 million times.  Amy helps families and communities save money on groceries - most notably by eating what they buy. The average American household throws away 30 to 40% of the food they purchase. To help combat this issue, she wrote a bestselling book, The Zero Waste Produce Guide  which outlines her directions for how to wash and store produce items so that they will last for weeks. At a time when our food costs are the highest, it is so imperative that food waste statistics trend downward. This starts in the family home. An accomplished speaker, author, and influencer, the information Amy shares helps families save money, reduce food waste, and be able to afford fresh produce.  RESOURCES Buy Amy's new book Zero Waste Produce Guide (Code: FARMHOUSE15 for 15% off) Listen to Amy's Tedx Talk Amy's first appearance on my podcast Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Amy Cross of The Cross Legacy | Website | Instagram | YouTube | Facebook | Pinterest | TikTok  Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

Tracy and Holly talk about Dorothy Arzner's reluctance to talk about her past projects. Holly questions some of the statistics about strawberry consumption. See omnystudio.com/listener for privacy information.

The story of how strawberries went from small forage item to one of the world’s most popular fruits – though they're technically not a true fruit – involves lots of crossbreeding experimentation, as you might expect, but also a bit of spy craft. Research: “A Transatlantic Tango: The Story of the Strawberry. Royal Horticultural Society. https://www.rhs.org.uk/advice/grow-your-own/features/history-of-the-strawberry#:~:text=It%20is%20hard%20to%20believe,back%20on%20fortifications%20near%20Concepci%C3%B3n. Allen, Mike. “The 18th-Century Spy Who Gave Us Big Strawberries.” Atlas Obscura. Nov. 16, 2017. https://www.atlasobscura.com/articles/big-strawberries-spy-chile-france Barnes, Monica. “Frezier, Amédée François (1682-1773).” American Museum of Natural History. January 2008. https://www.researchgate.net/publication/280567727_Frezier_Amedee_Francois_1682-1773 Darrow, George M. “The Strawberry: History, Breeding and Physiology.” New York. Holt, Rinehart and Winston. 1966. Accessed online: https://archive.org/details/strawberryhistor00darr/mode/1up The Editors of Encyclopaedia Britannica. "strawberry". Encyclopedia Britannica, 29 Jun. 2023, https://www.britannica.com/plant/strawberry Folta, K.M., Barbey, C.R. “The strawberry genome: a complicated past and promising future.” Hortic Res 6, 97 (2019). https://doi.org/10.1038/s41438-019-0181-z Grubinger, Vern. “History of the Strawberry.” University of Vermont. June 2012. https://www.uvm.edu/vtvegandberry/factsheets/strawberryhistory.html Hancock, J.F. “Strawberries.” Oxford University Press. 2000. Petruzzello, Melissa. "list of plants in the family Rosaceae". Encyclopedia Britannica, 7 Mar. 2024, https://www.britannica.com/topic/list-of-plants-in-the-family-Rosaceae-2001612 Sevilla, Elisa, and Ana Sevilla. “STRAWBERRY.” New World Objects of Knowledge: A Cabinet of Curiosities, edited by Mark Thurner and Juan Pimentel, University of London Press, 2021, pp. 207–12. JSTOR, http://www.jstor.org/stable/j.ctv1vbd275.34 “Strawberry Facts.” University of Florida Gulf Coast Research and Education Center. https://gcrec.ifas.ufl.edu/fruit-crops/strawberries/strawberry-facts/ Sytsma, Kenneth J.. "Rosaceae". Encyclopedia Britannica, 28 Feb. 2025, https://www.britannica.com/plant/Rosaceae See omnystudio.com/listener for privacy information.

ALSO CHECK OUT LATEST EPISODE OF MY OTHER PODCAST: Comedy Quick Hits with Opie https://omny.fm/shows/comedy-quick-hits-with-opie/carl-ruiz-dream-meal Opie’s back after a week of battling the flu that wrecked his family’s vacation plans. In this raw and ranty FU Friday episode, he dives into the chaos of sickness spread by a reckless teacher, broken furnace thanks to ocean air rust, and the infuriating mismatch of hamburger buns and patties. From nostalgic gripes about subpar strawberries and rubbery chicken to dodging haters in the chat, Opie keeps it real with stories of his dirt-poor childhood, instant coffee woes, and a MAGA showdown at the ice cream shop. Plus, thoughts on a Thai earthquake tragedy and a plea for better food standards. Tune in for laughs, vents, and a little Dayquil delirium!See omnystudio.com/listener for privacy information.