Podcasts about sundried

Lovísa Rut og Margét Maack stóðu gosvaktina í Popplandi og fylgdu hlustendum inn í síðdegið. Allar helstu fréttir af Sundhnúksgígum, fjölbreytt tónlist og tónlistarfréttir og plata vikunnar á sínum stað, Everyone Left með hljómsveitinni Oyama. HJÁLMAR - Borgin. The Five Stairsteps - O-o-h child (things are gonna get easier). Warren, Alex - Ordinary. Moses Hightower - Nýfallið regn. Árný Margrét - I miss you, I do. JIM CROCE - I Got A Name. STARSAILOR - Goodsouls. Say She She, Francis, Neal - Broken Glass. Tempest, Kae - Statue in the Square. Balu Brigada - The Question. Chappell Roan - Pink Pony Club. Óviti, KUSK, Kusk og Óviti - Læt frá mér læti. Warmland - The Very End of the End (The Beginning of Something Great). Beatles, The - Strawberry fields forever. Rogers, Maggie - Don't Forget Me. Cars, The - Drive. Oyama hljómsveit - Silhouettes. Oyama hljómsveit - The light. JOSÉ GONZALEZ - Heartbeats. EMILÍANA TORRINI - Me And Armini. HJÁLMAR - Leiðin okkar allra. Uppáhellingarnir - Vor í Reykjavík. THE CARDIGANS - Lovefool. JOHNNY CASH - Ring of fire. CHRIS STAPELTON - Tennessee whiskey (radio edit). BEATLES - Get Back. DUSTY SPRINGFIELD - Son Of A Preacher Man. K.óla - Vinátta okkar er blóm. KENNY ROGERS - The Gambler. Bon Iver - Everything Is Peaceful Love. INXS - Need You Tonight. GDRN - Af og til. PRINCE - Cream. STJÓRNIN - Ekki Segja Aldrei. Sigríður Beinteinsdóttir, Celebs - Þokan. HARRY STYLES - Watermelon Sugar. Oyama hljómsveit - Sundried. AMY WINEHOUSE - Valerie (68 Version). PATRi!K & LUIGI - Skína. ELÍN EY & PÉTUR BEN - Þjóðvegurinn. AMY WINEHOUSE - Valerie (68 Version). CHEMICAL BROTHERS - Go ft. Q-Tip. Ágúst Þór Brynjarsson - Eins og þú. Richard, Cliff - Lucky lips. Lizzo - Still Bad. MITSKI - Stay Soft. ELTON JOHN - Tiny Dancer.

Episode 29 is a story of Amukeke. Two special guests Evaline Tino and Beewol share their recollection of the dish and why is it slowly disappearing from people's plates. If you are Ugandan and have a similar dish or story, let us know by leaving a comment on this episode wherever you are listening from. Listen to Episode 23 - Oboko Kwe: https://youtu.be/v3VDVyCob70 Connect with Evaline on Instagram: https://www.instagram.com/nze_eve/; Twitter: @nze_eve; and by Phone:0774573797 to book a photography appointment. Connect with Beewol on his website: http://www.beewol.com/; and on Twitter: @beewol Connect with us on the socials using #ourfoodstoriesUg to let us know what part of the story you enjoyed the most. If you would like to contribute a food story or know someone interested in contributing to this podcast, Kindly email akitcheninuganda@gmail.com or send us a DM on Instagram @akitcheninuganda. Music: Ketsa - Bless-Ups, Ketsa - Spinny-Wheel --- Send in a voice message: https://podcasters.spotify.com/pod/show/our-food-stories/message

Talked about in this episode, but written down for reference here:Amanda's pantry staples: Bruschetta Dill Pickle mini falafel Lemon Curd Mini Brie Hasbrowns Megan's pantry staples: Hot and Sweet Jalapenos Oat non-dairy frozen dessert sandwiches.  Dark chocolate pb cups Chocolate croissants and cream cheese croissants (these don't have to raise overnight!) Face wash with tea tree oil  Things the listeners love: Sweet potato gnocchi Butter waffle cookies Acai bowls All the Indian premade stuff Pre-made rice Frozen pizza dough Amanda's favorite quick exclusive TJ's meal, is the Sundried Sunshine meal. Sundried tomato chicken sausage Bag of shaved brussel sprouts Bag of cauliflower Any other bagged veggies, sometimes I use spinach. Jar of sundried tomatoes.  Parmesan  Sautee all the veggies in a pan with the oil from the tomatoes, until they're nice, brown and crispy, basically until you salivate. Add the sausage until cooked. Then you add the tomatoes and parmesan. When that's all yummo, you serve it with a baguette. The end. Megan's favorite falafel meal:  Bag of frozen falafel (that dill pickle falafel is insanely good AND the perfect size) Yogurt tzatziki sauce  Jalapeno cilantro hummus (optional but very worth it!) Spinach, cucumbers, cherry tomatoes Feta cheese If I'm feeling “extra” I'll pickle a red onion Need it REALLY FAST? Easiest one ever, no prep at all: Bag of dumplings or bao. Just depends on what I'm in the mood for. Bag of fried rice. Bag of edamame. Microwave the edamame. Pan fry everything else. You've just used 3 dishes and made and entire dinner.From Megan: This does NOT count as a recipe, but I always keep, at minimum, 4 bags of frozen orange chicken in the freezer. I have this meal timed out down to the minute, and I can have it on the table in 30 minutes. I preheat the oven while I get the rice out, rinse it, and get it in the pot. While I wait for the rice to start boiling, I line a baking sheet with foil, pour the chicken on it, and pop it into the oven (even if the oven isn't done preheating - it's fine, trust me). When the rice begins to boil, I put the lid on and start the timer for 15 minutes. Then I sit back and relax.Happy eating, friends!

Samantha Skyring CEO / FOUNDER Samantha brings diverse experience from her entrepreneurial career from Aircraft Interior Refurbishment to discovering Mumbo Island on Lake Malawi whilst on a kayaking expedition and starting Kayak Africa. Aswell as extensive travel and adventure, one of which was her 5 month journey in Namibia which included a 120km walk through the Namib desert from where Oryx brand originated. 20 000 Drums NPO ‘Transformation through Celebration' followed implementing traditional African workshops and training for 30 000 youth in rural communities across South Africa. Her Desert Salt adventure started by packing bags on her dining room table. She has a 14 year old son Kiran. Oryx Desert Salt 100% PURE, CRYSTAL-WHITE, NATURAL DESERT SALT Just as it existed when traded ounce for ounce for gold eight thousand years ago. We add nothing and we take nothing away. SUNDRIED, UNREFINED, NO ADDITIVES As nature intended – no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun. Unrefined and unprocessed. The underground brine lake is 100% saturated, so it takes only 4 weeks for the salt to crystalise in our main harvest season in summer when the temperatures reach up to 47o. Oryx Desert Salt - https://oryxdesertsalt.com/ Samantha Skyring - https://za.linkedin.com/in/samanthaskyring Host: Tito Dudley aka BioChefT Be informed! BioChefT: BitIRA invest in Crypto Tax-Free and get a Ledger Nana S for Free: https://bitira.com/vektween Instagram: https://www.instagram.com/biocheft/ Instagram: https://www.instagram.com/officialcheft/ TikTok: https://vm.tiktok.com/ZMJrNHcMT/ Twitter: https://mobile.twitter.com/officialcheft Website Hub: vektween.channel Sustainable Food | Health | Cooking | DESERT SALT --- Send in a voice message: https://anchor.fm/vektween/message Support this podcast: https://anchor.fm/vektween/support

Dave  originally got into multisport following a knee operation in 2017. This was his que to end playing football, and so took up cycling as part of his knee rehab. Dave  was just cycling 8-10 miles to work and back again each day. His love for it grew to the point he bought a road bike and started entering a few local Dartmoor sportives. In 2018, after doing a couple of Parkruns Dave decided to join his local Torbay Triathlon Club. He won the club championship (age cat result) in his first triathlon  (Torbay Triathlon), and just missed out on a podium (by 2 seconds) in the overall race results. (Sportiva Events Torbay Triathlon). Dave entered a couple of duathlons, as he is  stronger at running and cycling than at swimming. Again he was able to claim top 10 overall positions in his first few events.  At the start of 2020 he met and teamed up with his current coach Phil Wylie. He was confident working alongside him that Dave could qualify for the GB Age Group team in sprint duathlon.Dave raced a qualifier at Bedford 2 months later and claimed a qualifying spot for The 2021 World Champs. It wasn't until November 2021 (due to covid) that he was able to complete his first world championship in Aviles, finishing 19th.He has also qualified for this years European championships in Bilbao.  Currently recovering from a fractured shoulder blade, following a cycling crash. But plans to a race some more qualifiers later in the year, and look forward to Bilbao. It has been a bit of a meteoric rise having only bought a bike to help with his knee rehab. Dave still feels relatively inexperienced in the multisport world, but he is  loving it and learning with each race. we discuss sponsorship in this podcast as dave has  managed to get some good sponsorship deals including John Lewis & Waitrose, his local Torbay Leisure Centre and Stephanie at Sunshine Nutrition, as well as being an ambassador for Sundried. hope you enjoy Daves journey.You can listen to this AMP episode and all the others on most podcast platforms and now we a have our own YouTube channel : AMP GBFind us on Instagram amp_1967Twitter  agegroupmultisportpodcastFacebook AMPGBYouTube AMP GBWebsite is : agegroupmultisportpodcast.buzzsprout.comemail: agegroupmultisportpodcast

Today's recipe is Sundried Tomato Chicken Pasta (No-Cook Sauce!).Here are the links to some of the items I talked about in this episode: #adAir FryerOil MisterZiplock BagsInstant Read ThermometerPasta PotColanderFood ProcessorBig Serving BowlHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

This week the Rosé Hour Podcast welcomes Chef Kacey who makes a salmon and fettuccine alfredo dinner that pairs with a delicious rosé called A to Z from Oregon. About about Kacey the Chef KaceyGradyCooks strives to make your food feel just as much a part of your celebration as the décor. At any celebration, you want your guest to leave happy and full, so why not present them with something exciting? The term "eat with your eyes" is a mantra we follow. Preparing your food takes skill and should be presented as a work of art, let us excite you before you even take a bite! https://www.kaceygradycooks.com/ https://www.instagram.com/kacethechef/ Recipe for Dinner 1 quart heavy whipping cream 1 slab of skinless salmon Sundried tomatoes 1 bag of spinach Butter Vegetable oil or olive oil Parmesan cheese Dry white wine (a buttery Chardonnay would be good) Red Onion About A to Z A to Z Wineworks was started in 2002 by Oregon wine industry veterans: Deb Hatcher (Eyrie), Bill Hatcher (Domaine Drouhin Oregon), Sam Tannahill (Archery Summit) and Cheryl Francis (Chehalem). The two couples worked in the Hatcher's kitchen to build the original blend honored by Food & Wine magazine as the Best American Pinot Noir under $20. Recognition for A to Z wines as offering dependable quality for great value continues today making A to Z the top-selling Oregon wine brand. A to Z Oregon Pinot Noir has twice been named to Wine Spectator's Top 100 wines of the year; A to Z Oregon Pinot Gris is a perennial Best Buy; and A to Z Oregon Chardonnay is America's best-selling Oregon Chardonnay. Rose, Rose Bubbles, Riesling and a small selection of the best of the vintage, The Essence of Oregon Pinot Noir, round out the portfolio. In May 2014, A to Z Wineworks certified as a B Corp subsequently being named as a Best for the World B Corp five years in a row. A to Z 2020 Oregon Rosé A delicate, beautiful pale blush color, the 2020 A to Z Wineworks Oregon Rosé greets with strawberry and watermelon aromas overlaid with light floral accents of rose hip tea, orange blossoms and white flowers followed by notes of honeydew, cantaloupe, nectarine, pear, persimmon, quince, applesauce, and zesty citrus. https://www.atozwineworks.com/ --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

In this episode we take a look at Grommash Hellscream, both in the original timeline and in the Warlords of Draenor timeline, which was obviously Sundried's favorite version of the character!  Be sure to join the discussion on Discord and Twitter! discord.gg/YxPKxdKqRW @dalaranb Sources for this episode are: https://wowpedia.fandom.com/wiki/Grommash_Hellscream https://wowpedia.fandom.com/wiki/Grommash_Hellscream_(alternate_universe)

Episode 18 How to be sustainable in the era of singe use packaging? What can we do to make social media less toxic? What can we learn from staying home in lockdown? We answered all of these questions together with Flora Beverly - a blogger, YouTuber, athlete and a biologist. This conversation is packed with insights and advice on how to live happier and healthier.RECOMMENDATIONSWatch Shitt's Creek Schitt's Creek | Netflixwww.netflix.com › titleListen to Wardrobe Crisis https://open.spotify.com/show/1HKbOe7Nj1r3YMDAalRdgF?si=TXK7Nbo0TMqrppnA9wfaxARead "Endure" https://www.amazon.com/Endure-Curiously-Elastic-Limits-Performance-ebook/dp/B0716GZX33/ref=sr_1_1?crid=356EB5M88QAJ7&dchild=1&keywords=endure+book&qid=1613465329&sprefix=Endure+b%2Caps%2C253&sr=8-1Brands mentioned: Girlfriend Collective, Patagonia, Sundried, Peak and FlowFLORA BEVERLYFlora's Instagram https://www.instagram.com/foodfitnessflora/Flora's YouTube https://youtube.com/c/FloraBeverleyFlora's Blog https://foodfitnessflora.blogHome renovation Instagram https://www.instagram.com/backtobristol/BEING BETTER Email: podcast.beingbetter@gmail.comOur Instagram https://www.instagram.com/beingbetter.pod/Website and Blog learningtoexperience.com

Happy Crimbo Folks! Putting this out on Boxing Day in case you're stuck in bed with a monster hangover. This week we talk about Gordon the Gopher, Sofia from the Golden Girls, and Joe Pesci. As always you can support the podcast on patreon.com/stringninjas Follow us everywhere, except home from the shops: YouTube https://www.youtube.com/c/StringNinjas Spotify https://open.spotify.com/show/2ZeeGaCwYqxjbreySzwF85 Apple https://podcasts.apple.com/gb/podcast/string-ninjas/id1535187281 Soundcloud https://soundcloud.com/string-ninjas Instagram https://instagram.com/stringninjas Facebook https://Facebook.com/StringNinjas Google https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8xOTE0NTdkMC9wb2RjYXN0L3Jzcw==

Stormbrewer, Sundried, and Spoons are here to give you all the information you need to know to be "in the know" in the World of Warcraft. In this episode we introduce ourselves and our experiences with the World of Warcraft! We can't wait to share our knowledge with you.

If you or someone you know struggles with Venereal Harissa please reach out to your closest SDTB. We don't need to struggle alone. M is for the way you M at me. E is for the way you E at me. G is very very extra Ginarry. T is a letter that starts with Tony and Meg. (to the tune of that song that goes like L is for the way you look at me) I don't know, I tried, definitely didn't work out. Here are the lyrics to the Friends theme song to make up for it. So no one told you life was gonna be this way Your job's a joke, you're broke Your love life's DOA It's like you're always stuck in second gear When it hasn't been your day, your week, your month Or even your year, but I'll be there for you (When the rain starts to pour) I'll be there for you (Like I've been there before) I'll be there for you ('Cause you're there for me too) You're still in bed at ten And work began at eight You've burned your breakfast So far, things are going great Your mother warned you there'd be days like these But she didn't tell you when the world has brought You down to your knees that I'll be there for you (When the rain starts to pour) I'll be there for you (Like I've been there before) I'll be there for you ('Cause you're there for… --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Garden Veggie Vs Sundried Tomato Basil yada yada yada. Hey Meg and Tony, you guys want to hear some of Nolan’s favorite jokes? How many toes does a fish have? Zero Once upon a time, the end. I say I love you, he says "I'm gonna throw you in the trash". Whats a dog? HAHAHAHA I'm gonna fight your face then feed you ice cream. Anything with or around the poop is a winner for him. Meg those are right up your alley. Hope you enjoyed them! Have a great Thursday! If anyone other then Meg and Tony read this send an email to dudestalkinghommus@gmail.com or DM us @dudestalkinghommus. Even though I'm pretty sure its just those two and Jacquie. Hey Jacquie. #FORTAWESOME4LYFE --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Another episode of the PK Triathlon Podcast, another amazing guest... this time Kate Charlton and Paul Jones are joined by a young superstar in the North East of England: Sophie MutchIn a slightly different interview, Kate, Sophie and Paul talk about how Sophie got into the sport, her determination to succeed even after a not so great first race... her competition with her brother, being an Ambassador for Sundried... of course we find out what Sophie thinks is "Bad but she likes it"... she also tells us what she loves about the sport and we find out if she cleans her own bike.... moving through to racing in super league!As a special treat you can get a discount Sundried (www.sundried.com) courtesy of Sophie with the code, "Mutch" at the checkout.As ever grab a cuppa and enjoy the episode.

Almost certified conservationist, Austin Crosby, walks you thru this tasty salad. If only technical difficulties could leave him in peace! Enjoy.

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is really rather famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation, the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as Kamundu Estate continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience. This coffee is naturally processed on raised African beds. Natural processing is quite rare in Kenya, it's much more common to see fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further by hand, and finally bagged in GrainPro for export. In the cup this really is blackcurrant squash. Blackcurrants are front and centre, but there's also a little hint of rhubarb in there. All that's wrapped up neatly by a super interesting blueberry aftertaste. Country: Kenya Region: Kiambu Estate: Kamundu Estate Size: 155 hectares Altitude: 1,950 m.a.s.l. Varietal: SL 34 Grade: Kenya AB Screen Size: 16 Processing method: Sundried Natural - Raised African Beds Soil: Rich, volcanic, red and sandy soil CUPPING NOTES Blackcurrant squash, rhubarb, blueberry. Clean cup: (1–8): 7 Sweetness: (1–8): 6 Acidity: (1–8): 7 Mouthfeel: (1–8): 6 Flavour: (1–8): 7 Aftertaste: (1–8): 6.5 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 88 Roast Information Medium - through first and well into the gap, but drop this before you get to second.

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is really rather famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation, the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased. Nevertheless, estates such as Kamundu Estate continue a legacy of many generations of coffee production, supported by unparalleled local knowledge and experience. This coffee is naturally processed on raised African beds. Natural processing is quite rare in Kenya, it's much more common to see fully washed coffees. Ripe cherries are selectively harvested and floated to select only the ripest, highest quality cherries for processing. These cherries are placed in a single layer on raised drying beds and dried in the sun for up to 6 weeks. The cherries must be manually turned periodically every day to ensure an even drying and prevent mould formation. Once the coffee has reached its optimum moisture content it is rested before being hulled, graded further by hand, and finally bagged in GrainPro for export. In the cup this really is blackcurrant squash. Blackcurrants are front and centre, but there's also a little hint of rhubarb in there. All that's wrapped up neatly by a super interesting blueberry aftertaste. Country: Kenya Region: Kiambu Estate: Kamundu Estate Size: 155 hectares Altitude: 1,950 m.a.s.l. Varietal: SL 34 Grade: Kenya AB Screen Size: 16 Processing method: Sundried Natural - Raised African Beds Soil: Rich, volcanic, red and sandy soil CUPPING NOTES Blackcurrant squash, rhubarb, blueberry. Clean cup: (1–8): 7 Sweetness: (1–8): 6 Acidity: (1–8): 7 Mouthfeel: (1–8): 6 Flavour: (1–8): 7 Aftertaste: (1–8): 6.5 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 88 Roast Information Medium - through first and well into the gap, but drop this before you get to second.

Tracklist: Ty Segall – Taste King Gizzard & The Lizard Wizard – Self-Immolate Dungen – Var Har Du Varit Cate le Bon – Mother’s Mother’s Magazines Pipe-eye – Inside/Outside Sundried – Curtain Doug Tuttle – Fade RF Shannon – Wild […]

Dinner at Deana’s Healthy Gluten Free Comfort Food   Goat Cheese Alfredo Sauce Recipe  https://theweeklymenubook.com/  (local) Pure Luck Goat Cheese http://www.purelucktexas.com/ Gluten Free Bionaturae Pasta https://www.bionaturae.com/organic-pasta.html Sundried tomatoes Fresh spinach (local) Good Flow Honey http://www.goodflowhoney.com/  APPERTIZERS: Clean Eating Different Pesticides in our food What’s BPA 8 Companies That Use BPA-Free Lining In Canned Foods https://www.organicauthority.com/health/8-companies-that-use-bpa-free-lining-in-canned-foods Most food cans no longer use BPA in their linings https://www.packagingdigest.com/food-packaging/most-food-cans-no-longer-use-bpa-in-their-linings-2018-02-20  ENTRÉE “Food is such a uniter but it can also be a divider” Celiac disease vs gluten free which one is a trend Kids and gluten free Know before you go to the doctor Teal Project https://www.foodallergy.org/education-awareness/teal-pumpkin-project/get-started SIDE DISHES: How to make a Ranch Yogurt Dressing https://theweeklymenubook.com/  DESSERT:  Best place to shop for local products and gluten free Eats. Wheatsville Food Co-op https://www.wheatsville.coop/ Trader Joe’s https://www.traderjoes.com/  Restaurants District Kitchen & Cocktails https://districtaustin.com/ ATX Cocina Modern Mexican http://atxcocina.com/    The Weekly Menu Cookbook The Weekly Menu The Weekly Menu I The Weekly Menu II Order all 3 of her books on AMAZON  https://www.amazon.com/Deana-Larkin-Evans/e/B00JEN6WMO/ref=sr_ntt_srch_lnk_2?qid=1543171746&sr=1-2  Deana’s IG Favorites: Half Baked Harvest, Tieghan Gerard https://www.instagram.com/halfbakedharvest/ #austin360eats #austin360cooks #feedthegutbugs  Deana’s Favorite App: Find Me Gluten Free https://itunes.apple.com/us/app/find-me-gluten-free/id431006818?mt=8  “You are listening to Eatin’ and Sippin’ Locally.” Deana Evans https://theweeklymenubook.com/   CHANGES TO THE SHOW Eatin’ and Sippin’ Locally will be on the air once a month, not twice a month.  WHAT’S HAPPENING NEXT MONTH Beer and Books Cookbook Meet up at a local brewery with The Friends Of Buda Review of the Gluten Free APP Restaurant Etiquette tips    Questions, Comments or Be on the Show Email: yolanda@eatinandsippinlocally.com  Social Media Instagram: https://www.instagram.com/eatin_and_sippin_locally/ Facebook: https://www.facebook.com/eatinandsippinlocally/ Twitter: @eatinandsippin Show Credits Eatin’ and Sippin’ Locally is produced by Yolanda Nagy at Yolanda Nagy’s Studio in Texas Visit me at https://eatinandsippinlocally.com/ Music: https://www.neosounds.com/ Market Spices by Simon Wolfe Sound Effects: https://freesound.org/ Photo Cover: Marley Lira https://www.instagram.com/ibudatexas/ G-bars Koozie: Gabriel Coward https://www.instagram.com/gbarskeepitlocal/?hl=en   Until we meet again, Subscribe,and Keep it local! 

Daniel Puddick is the founder of the fitness brand called Sundried. Sundried is premium, ethical activewear for both men and women. His brand is not only setting the standards for the future of athletic wear, but he is also leading by example by creating a workplace that truly values health and fitness. The work Daniel is doing is extremely inspiring. Excited to share our conversation! Keep up with Daniel and Sundried on social media! Instagram: @danielpuddick, @sundried Facebook Twitter: @danielpuddick, @sundried Also, be sure to check out the Sundried website! www.sundried.com   Credits: Music: www.bensound.com 

For this episode of the Frederick Playlist podcast, host Colin McGuire is joined by Cory Springirth of Frederick indie rock act Tuff Junior. Springirth is formerly of well-known local rock act Old Indian, while his bandmate, Derek Salazar, is also formerly of a well-known local rock act, Heavy Lights. Among the things discussed are what it's like to be a father, how the band exists when one member lives in Frederick and another lives in Philadelphia, and the band's brand new single, "Sundried," which you can hear at the end of this episode. 

We have another segment in the CHiPs Watch saga, and we may have been tricked again. Also Roger has a beef with winter and we answer a listener question.

With his past two ventures being the successful online retailer Sunglasses Shop and the recently launched Sundried activewear, it’s little surprise that entrepreneur Daniel Puddick likes to look on the bright side of life. But as a businessman from Southend trying to sell overseas, has the Referendum and the uncertainty around Britain’s exit from the EU, made his life a misery? Tim caught up with Daniel to discover first-hand the challenges that operating in a changing marketplace bring and the potential pitfalls for any start-ups looking to take his lead. #Brexit #BrexitPodcast #business #danielpuddick #entrepreneur #eu #EUreferendum #immigration #jenniferhahn #news #podcast #politics #Referendum #SME #start up #sundried #sunglassesshop #TimHeming #UK #VoteIn #VoteLeave #VoteRemain #skillsgap #talentgap

A delicious pasta salad for the warm days ahead