Podcasts about Sweet corn

Michelle Delp is the Regional GM for Fearless Restaurants, and she joined our host so we could SPRING into what's fashionable to eat in University City! Louie Louie offers a vibe that feels very European French Bistro, and with their sidewalk-based seating now open, and new spring menu available and Happy Hours extended...everyone who visits can enjoy the atmosphere and menu options no matter what they're looking for! Whether you're looking for a lighter, brighter meal or dining for a richly, decadent dinner...Louie Louie offers whatever you desire to indulge in. And stay tuned for all the new happenings for Louie Louie, including details about their Espresso Martini Tower, events that are coming up, and of course...what to dine on when you're there!https://louielouie.restaurantWhat you eat matters, which is something that Corie Coles, who is the 4th generation-owner of Triple C Angus, knows, works, and stands behind. Although Corie initially left the family farm to seek a different career path, she circled back to her family's business later on. Her parents still run the day-to-day operations related to farming, however Corie took on a different role at Triple C Angus. Today, everything that the farm produces has to pass through Corie's hands to ensure they're offering the best cuts of meat to offer each customer. And to her, the individuals who purchase either pieces or shares of her family's beef, pork, and chicken are not just customers--they are part of her community. So not only does it matter that the animals they raise are well-cared for, it matters to her that she gets to know the people who purchase their products. To the Coles, family and community matters--and so does what they take home to eat. To learn more about Corie and Triple C Angus, stay tuned to hear her story and then visit the family farm and website for more information on what they offer.https://triplecangus.comGet the latest scoop from Irv's Ice Cream when you tune in to hear from Chef and Owner Ilissa Shapiro! Chef Shapiro just opened her second location on East Passyunk Ave, where you can try out her newest ice cream flavor: Sweet Corn! Make every lick count as she creates her custard-based sweet treats from scratch. Chef Shapiro previously worked inside kitchens on both the West and East Coast, and has always enjoyed making ice cream while working for those restaurants. However, a collaboration created an opportunity that turned into owning her own business, and today Ilissa is scooping up her creative flavors for everyone to enjoy! To hear Ilissa's story and what she has in store, stay tuned to the end of the show and visit Irv's Ice Cream online and in-person at either of her locations!https://www.irvsicecream.com

After a rather boring Manchester Derby, David Mooney is joined by City fans KC and Gaz to reflect on why the game went the way it did... and if there was anything City, in their current situation, could have done to get more out of the game. Dan Burke reflects on all of the previous Premier League Manchester Derbies that have ended goalless, while we also discuss Kevin De Bruyne's legacy at the Etihad. He announced he would be leaving the club at the end of the season, so we've been gathering your memories of his decade in a blue shirt. It's Crystal Palace up next for City, so comedian and Palace fan Andre Vincent is back on the show to try and explain why they're having such a good time of it this season so far. How urgent is a win for City in the race for next season's Champions League places? We've also had the news that season ticket and matchday ticket prices will be frozen for next season, thanks to action by supporter fan groups and the City Matters fan advisory board. What should happen next and how can this be built on for the future? ========== To get more podcasts or to listen without the ads, join our Patreon. It's just £2 per month for all the extra content and you can get a 7-day free trial first: https://www.patreon.com/BlueMoonPodcast And why not gift a Patreon subscription to a friend or family member? More details: https://www.patreon.com/BlueMoonPodcast/gift

On the bonus ep: Amber's not so successful Theatre trip, elite snacks, a cat loving sheep, disappointment in missing that Pitbull gig, advice for a listener trying to dodge her mum's pie and Amber's interesting Spag bol.Remember, if you want to get involved you can:Email us at vogueandamberpod@gmail.com OR find us on socials @voguewilliams @ambrerosolero and the new @vogueandamberListen and subscribe to Vogue & Amber on Global Player or wherever you get your podcasts.Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

On today's episode, Brian knows Anthony. Brian talks to his long time family friend Ant, along with his guest host, Gavin as they discuss Horror Conventions, collecting and meeting his Horror Icons. The boys eat some Mississippi Pot Roast and Sweet Corn. Oh, and Ant can't eat his dinner until he finds something good to watch on TV. All this and more on “Brian knows…” Follow "Brian knows..." on YouTube @brianknowsme Get some "Brian knows..." merch @ http://www.tiny.one/MOTRTPodcast

The sweetcorn season is here - with Gisborne's crops being harvested two weeks earlier than usual thanks to perfect growing conditions. Hawke's Bay Tairāwhiti reporter Alexa Cook has the story.

This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.See omnystudio.com/listener for privacy information.

On this episode, Eric and Justin are speaking to Artist Casey Jones! Casey is an artist and Musician who is a long time member of the Turtle community. He has some great stories about meeting the Original Mirage artists and how he grew his collection of artwork, and the Japanese TMNT that he collects. We get pretty deep and inciteful and discuss some of the traits that may lead us towards our favorite Turtles. Not just that, but he has dome some awesome music, with an upcoming concept album for 16 bit Turtle music. Casey has some great stories to tell. Find Casey Jones on Instagram @powderghg A New Pizza Time that features Casey's favorite topping Corn! Sweet Corn and Basil Pizza!

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Stephanine and Alex share their Top Two of Hour Two, including new lip balm flavor, caviar with gelato, and Dario's heirloom tomato dish. 'Tis the season for sweet corn, tune in to learn about where to enjoy this delicious treat. They discuss about plant-based meats options. They wrap up the show with a look at what's happening around the cities this weekend. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back with a brand new intro to one of our classic episodes! Courtney and Whitney kick things off by sharing the latest on their recent California escapades—from hosting a women's marketing panel in the serene Ojai Valley to navigating the chaos of LA life. Think chauffeuring teens to Summer camps, braving the madness of Universal Studios (seriously, never again). Once back home in Dallas, Whitney shares a hilarious story about Momma Ashley's concern for a French Olympian's 'baguette' after falling short in the poll vaulting competition. After the laughs and updates, we're diving into a fan-favorite from Season 1: Episode 40 - Sweet Corn, Slow Cooker, and the Side Queen. This one's a true gem featuring the Rasch brothers—Alex, Kyle, and Jordan—who grew up in the small town of Mascoutah, Illinois, where Sunday suppers at their family farm were legendary. Picture this: 30+ people gathered every week, rain or shine, with their blind grandmother at the helm, serving up hearty, homemade meals that are still talked about today. The brothers take us back to those simpler times, reminiscing about their mom, Cheryl (aka Momma Chi Chi), who was more about the fun than the fuss in the kitchen. Chi Chi was the queen of sides and always had a crockpot going in the camper during their lake adventures. With her signature jalapeno lights strung up, she made sure every camping trip was filled with laughter, community, and, of course, delicious food. And who could forget the Amann family cookbook, "From Our Home To Yours"? This treasured heirloom, crafted by Chi Chi and her six siblings, is filled with cherished family recipes and cocktails that have been passed down through generations. The Rasch brothers hold this cookbook dear, cooking from it regularly as a way to keep their family traditions alive. So, grab a cold Zima in honor of Momma Chi Chi, and join us for this heartfelt and hilarious trip down memory lane. Whether it's your first time listening or you're revisiting an old favorite, this episode is sure to bring a smile to your face and maybe even a tear to your eye. Cheers! About Hey Sis, Eat This We are two sisters, born and raised in Texas, who share a love of food, friends, and a wicked sense of humor! On the Hey Sis, Eat This podcast, we celebrate moms and meals, inspired by our very own Momma Ashley, a former chef and always the hostess with the mostess! What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis

It's named one of the best food festivals in the Midwest and it features food we hold dear in Wisconsin… I'm talking about the Sun Prairie Sweet Corn Festival. Eighty tons of Wisconsin-grown sweet corn served with savory butter and sprinkled with as much salt as you like. The festival runs Aug. 14-18 at Angell Park in Sun Prairie. We're talking with Christina Williams, Executive Director of the Sun Prairie Chamber of Commerce. She tells us that the festival has strong roots in the community and continues to give back after 71 years.See omnystudio.com/listener for privacy information.

Sweet Corn is famously very much in season towards the end of summer in the Northeast. There are many ways to enjoy corn: shucked, grilled, on the cob, off the cob, tossed in a salad. Caroline Hopkins is a reporter covering science, health, and medicine, who recently wrote a New York Times article, "How Healthy Is Sweet Corn?" and she tells us more about the nutritional benefits of corn and we take your calls.*This segment is guest-hosted by Kousha Navidar.

Deep Dive into Herbs and Spices with The Okayest Cook In this episode of Okayest Cook, hosts Chris Whonsetler, Andy Heiser, and Corey Cole dive deep into the world of herbs and spices. The team begins with a humorous discussion about the etymology of 'herbs' and transitions into a variety of topics including favorite spice blends, the shelf life of spices, and the differences between herbs and spices. They also share personal recipes, such as Chris's basil pesto, and offer tips on making custom spice mixes at home. The episode wraps up with a discussion on global spice blends and how to experiment with different flavors. Throughout, the hosts provide insights on how to store, use, and appreciate the nuances of spices in cooking. Cody Tries Stuff herb ranking video:   https://www.instagram.com/reel/C7UmgpFpJy2/?igsh=ZmMzbXU3bGN1Z2Ex AI Generated ‘Chapters' 00:00 Introduction and Random Banter 00:23 Recording and Social Media Mentions 01:10 Host Introductions and Missing Member 01:42 Skyblast Question: Smell vs. Taste 03:54 Discussion on Herbs and Spices 04:00 Cooking with Herbs: Duck Sauce 04:54 Sweet Corn and Other Notable Meals 07:30 Instagram Chefs and Gear Talk 08:48 Ranking Herbs and Spices 10:22 Gardening and Growing Herbs 24:35 Herbs vs. Spices: Definitions and Uses 31:35 Exploring Complex Spice Ash 32:17 Experimenting with Spice Mixes 34:01 The Art of Making Taco Seasoning 35:13 Diving into Mushroom Flavors 37:22 Creating Custom Spice Mixes 43:03 Exploring International Flavors 48:01 Shelf Life of Spices 52:30 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

It's annual sweet corn day at the state capitol! Bob is joined by Iowa Governor Kim Reynolds, Secretary of Agriculture Mike Naig, and Titan Tire's Scott Sloan and Ryan Bales talking about the state's sweet corn industry, the upcoming Iowa State Fair, Governor's Charity Steer Show, Farm Progress Show, and more!

In this episode of the Veg Grower Podcast, host Richard takes listeners on a detailed tour of his allotment, divided into two sections, 1-28A and 1-28B. He discusses the current state of his crops, including broccoli, cauliflower, and cabbages, and the challenges posed by pests like slugs and pigeons. Richard also shares his experiences with weed management, crop rotation, and his West Kent five pod hydroponic growing system. He emphasizes the importance of regular maintenance and offers practical gardening tips, aiming to inspire listeners to grow their own food despite the inevitable challenges. Bullet points Overview of the allotment layout (sections 1-28A and 1-28B) Current state of various crops, including broccoli, cauliflower, and cabbages Challenges faced with pests, particularly slugs, snails, and birds Weed management and maintenance issues in the allotment Experiences with specific plants, such as gooseberries, parsnips, and leeks Updates on greenhouse gardening, including tomatoes, sweet peppers, and aubergines Discussion of the West Kent five pod hydroponic growing system Importance of crop rotation and planting strategies Personal anecdotes and reflections on gardening challenges and successes Time stamps Introduction to the Allotment Tour (00:00:07) Richard introduces the episode and plans to take listeners on a tour of his allotment. Overview of Allotment Layout (00:01:19) Richard describes the layout of his allotment, divided into two halves, 1-28A and 1-28B. Challenges with Neighbors (00:02:20) Richard discusses issues with overgrown weeds from neighboring plots affecting his fruit bushes. Police Incident on Allotment (00:03:23) Richard recounts a troubling incident involving hidden kitchen knives found among his plants. Weeds and Maintenance Issues (00:04:22) Richard shares concerns about the lack of maintenance from neighbors and its impact on his plot. Raised Beds and Crop Failures (00:05:24) Richard talks about his raised beds and the struggles with slugs and snails destroying his crops. Hugelkultur Bed Update (00:06:29) Richard explains his hugelkultur bed and the failure of peas and butternut squash due to pests. Garlic and Squash Bed (00:07:27) Richard updates on garlic removal and the survival of new squash plants despite pest issues. Onions and Cucumber Growth (00:08:25) Richard discusses the growth of his onions and successful cucumber plants in the allotment. Sweet Corn and Tomato Progress (00:09:25) Richard shares the slow growth of sweet corn and the status of his tomato plants. Shed and Compost Area (00:10:21) Richard mentions his metal shed and composting efforts, including plans for a new bed. Autumn Raspberry Bed Challenges (00:11:19) Richard describes the weed issues in his autumn raspberry bed and plans for winter care. Transition to Bottom Half of Allotment (00:12:24) Richard prepares to move on to discuss the bottom half of his allotment, 1-28B. Apple Tree and Asparagus Update (00:14:22) Richard talks about the apple tree's growth and the recovery of his asparagus plants. Rhubarb and Globe Artichokes (00:15:46) Richard shares updates on his thriving rhubarb plants and the status of globe artichokes. Plans for Elder Tree and New Planting (00:16:45) Richard discusses plans to remove an elder tree and potential new plantings along the boundary. Potato Beds Overview (00:17:40) Richard describes his potato beds, including challenges with blight and different potato varieties. Harvesting Potatoes and Brassicas (00:19:51) Richard updates on the harvesting of potatoes and the introduction of brussels sprout plants. Broccoli Harvest (00:20:54) Richard discusses his successful broccoli harvest and the overall performance of brassicas this season. Turnip Seeds (00:21:59) He mentions sowing turnip seeds to ensure a winter harvest, despite not being a fan of turnips. Celeriac Issues (00:22:40) Richard talks about his celeriac plants bolting and the decision to remove them.

We have an episode coming up from the farm as we help tell the story of Chemehuevi Sweet Corn, visiting with Chemehuevi Elder Matt Leivas about regenerative practices on the land, revitalizing vegetative landscapes, and purifying water along the Colorado River. Tune in for this positive ecological, and regenerative, vision.

Dan-D Farms sweet corn pickers along with owners Dan Dennison and Debra Kearney discuss sweet corn harvest season.

Secrets for growing sweet corn as the season begins.

One of the greatest pleasures for an Iowa summer is fresh, locally-grown sweet corn.

See omnystudio.com/listener for privacy information.

Strap in for a rowdy ride down the corn rows with Greg Warren in 'Field Corn vs. Sweet Corn'! Are home chores as hectic as farm work? You'll crack up as Greg divulges his epic agriculture adventures and proves that farming funnies aren't just for the fields. Hungry for hilarity? Harvest your laughs at foqnfunny.com. Love what you're hearing on FOQN Funny? Go a step further and become a member of FOQN Funny+. Enjoy exclusive perks and never-ending laughter. Join now at: https://plus.acast.com/s/foqn-funny. Hosted on Acast. See acast.com/privacy for more information.

There's nothing like biting into a cob of sweet corn on a summer day. And just in time for the Fourth of July, Skelly's Farm Market in Janesville expects their first varieties to be ready for harvest. For our next episode with the Wisconsin Agricultural Tourism Association, we're sitting down with Scott and Laura Skelly. Scott is the sixth generation of Skelly's Farm in Janesville. More than one hundred years ago, the farm family started out as a traditional Wisconsin farm, raising dairy and row crops. But since the 80s, the Skellys have been growing sweet corn and adding other crops and agri-tourism activities for the public to enjoy. While Scott has been growing sweet corn his whole life, his wife Laura is a first-generation farmer in the family business and can identify with their nonfarm customer base. This podcast series is brought to you courtesy of Specialty Crop Block Grant 23-10. Learn more about how to engage with Wisconsin's agricultural tourism industry at https://gowiagtourism.com/.See omnystudio.com/listener for privacy information.

From Silver Queen to even sweeter varieties, corn's optimal flavor is best when prepared this way...

U-Pick events are underway in southern Wisconsin as everyone flocks to those June strawberries. Scott Skelly of Skelly's Farm Market in Janesville is feeling good now that we have several dry days ahead of us. As we talked, people were picking strawberries and the bakery on the farm just got done with a batch of strawberry donuts.See omnystudio.com/listener for privacy information.

It's finally here! The time for planting is now! Memorial Day weekend is commonly looked to as our official frost free date and when soil temperatures are in 60's. So if you're dreaming of sweet corn roasting on an open fire later this year, it's time to get out and get it planted. 

MAY 24, 2024    Hour 4:    Fresno State sweet corn returns to Gibson Farm Market - CHP launching maximum enforcement period for Memorial Day weekend - 9 Everyday Things Originally Invented for the Military -     KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson   Weekdays 2-6PM Pacific on News/Talk 580 & 105.9 KMJ   Follow us on Facebook, Instagram, and X   Listen to past episodes at kmjnow.com   Subscribe to the show on Apple, Spotify, or Amazon Music    Contact See omnystudio.com/listener for privacy information.

MAY 24, 2024    Hour 4:    Fresno State sweet corn returns to Gibson Farm Market - CHP launching maximum enforcement period for Memorial Day weekend - 9 Everyday Things Originally Invented for the Military -     KMJ's Afternoon Drive with Philip Teresi & E. Curtis Johnson   Weekdays 2-6PM Pacific on News/Talk 580 & 105.9 KMJ   Follow us on Facebook, Instagram, and X   Listen to past episodes at kmjnow.com   Subscribe to the show on Apple, Spotify, or Amazon Music    Contact See omnystudio.com/listener for privacy information.

Join Richard in this weeks podcast where Richard shares why he is not doing No Mow May. A couple of methods of easy irrigation and its time to sow some winter veg. Allotment update: NO No Mow May. Down on the allotment Richard has had to make a repair to his lawnmower. A belt change was all that was needed after his lawnmower seemed to not work very well. This has lead Richard to share his thoughts on why he is not doing No Mow May this year. No Mow May is a month where gardeners don't mow their grass areas in order to encourage wild flowers to grow and help our wildlife. In The Vegetable Garden: Easy Irrigation Irrigation is a time consuming part of growing your own food, but its a necessary task that helps our plants thrive. Because of this Richard has started to experiment with 2 methods that might help with irrigation Method one is an autopot system. The system is the 2 pot system which uses gravity to keep pots well irrigated and should lead to plenty of good growth and good veg. If you are interested in this autopot system then Richard has got a discount code for you use the code AUTO10RVG when buying from Autopot.co.uk Method two is an ancient method using a terracotta pot called an olla. This olla is submerged in the ground and slowly trickles water to the soil. It should be interesting to see how well this system works. In The Shed: Sowing Winter Veg. Winter might seem a long time away, but if we want to eat in winter there's some veg we need to sow now. These seeds include, winter squash, many brassicas and of course Parsnips This week Richard has been sowing lots of these seeds in order to keep growing and eating in the winter months. Chef Scott's Recipe Of The Week: Sweetcorn, Feta And Bean Salad. This week Chef Scott shares with us this delicious Sweetcorn, feta and black bean salad. Which not only sounds delicious but also is on the back of this months seed of the month. The seed of the month is in collaboration with Premier seeds direct. A fantastic supplier for plants seeds but also have given us a discount code VEGPOD10 And finally. We hope you have enjoyed this podcast. If you have then please rate and review on your podcast provider. If you want to support this podcast then please consider becoming a member of our supporters club. Fond out more on the button below.

Peter Grant and his wife Samantha own and operate “Nerreman”, a 530-hectare property on the Lachlan River, west of Forbes. They run a mixed farming enterprise, which includes irrigation, crops, and cattle.  In this episode, Peter shares his passion for growing different crops, especially his favourite one, sweetcorn. He also reveals how he has improved his water use efficiency and how he is dealing with the fall armyworm threat in his corn fields. You'll also learn how Peter has adopted the use of drones on his farm to cope with the labour, skills, and time challenges.  Local Land Services Mixed Farming Advisor, Rohan Leach joined Peter for this conversation during a break from the sweetcorn harvest.   Resources and links: Fall armyworm - GRDC  Connect: Central West LLS website Central West LLS on Facebook Central West LLS on Twitter Central West LLS on YouTube   The views contained in this podcast series are not necessarily endorsed by Central West Local Land Services. Listeners are advised to contact their local office to discuss their individual situation. This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

Hey Neighbor! It's almost time to start your sweet corn! Sweet Corn can be a difficult crop to grow for beginner and experienced gardeners alike, so what's the secret? Understanding the different varieties of sweet corn and picking the type that will work best for your location and schedule is KEY. Join us as we discuss different varieties and the key tips to having a successful yield with expert, Pieter Westerbeek from Semis. Get Dirty and Let's Grow Together!

From Thirsty Thursday (12.21.2023) The gift that keeps on giving! - Hear Mike out about Sweet Corn Soda? - It's the Week Before Christmas! - What tv was the best weekend tv? - Mike avoids the Ranch Soda again. Follow Mike on X: @gettinworked Follow Brendon on X: @thebrendonyancey

Today Julie Biuso of Shared Kitchen has two fabulous summer salad recipes to share. They're both great for the table on Christmas day or for using up left overs and an abundance of corn throughout summer. You can find out how to make the White Peach Salad here. And the sweetcorn salad recipe is here.

It's our first ever 3 brother interview with Alex, Kyle and Jordan Rasch! Growing up in the very small town of Mascoutah, Illinois, population 7,500, these brothers spent their time between their grandparents farm and their childhood home, one stoplight away. Food played a huge role in the upbringing of these mid-western brothers and their extended family, where a 30 plus person Sunday supper cooked by their blind grandma took place every weekend at the family farm, come rain, snow or shine.   While the brothers claim their mom, Cindy, AKA Chi Chi or just Cheech, brings the flavor with her personality over her food, she was certainly no stranger to cooking. We dive into the world of Momma Chi Chi who is one of seven siblings raised on a crop farm that she actually lives on today. Chi Chi's boys have fond memories of shucking and preserving sweet corn with their cousins to store up for the winter but when Summer came around, meals shifted to crockpots in the camper because Chi Chi much preferred to be out on the lake as opposed to in the kitchen.   Camping at the lake with her sons was a favorite past time for Momma Chi Chi who strung up her jalapeno lights, made friends with everyone at the site, always offered to bring the side dishes to the picnics and was in no rush to get the boys home when school was starting.   But the greatest culinary memory for the brothers is the infamous Amann family cookbook, "From Our Home To Yours" that was created, curated and bound together in one big assembly line by Momma Chi Chi and her 6 siblings. Filled with family recipes and cocktails, the boys admit that this family cookbook is a true heirloom that they all cherish and actually cook from on the regular.   Momma Chi Chi is one momma that deserves to be celebrated in true Hey Sis fashion! Her lively personality, dedication to family, fun and adventure created a wonderful childhood for her three boys who love and adore her completely. So crack open a Zima because Chi Chi would want you to and enjoy the hilarious tales from the Rasch brothers.

In this week's episode, we spotlight the very old and very gorgeous heritage breed Langshan chicken. Dr. Rebecca Gounaris joins us for a discussion on poultry pain management, we share our recipe for Sweet Corn (Indian) Pudding, and we have fun  looking into chicken Halloween costumes. This episode is partially sponsored by Nutrena Nature Wise Feeds - Feather Fixer.Nutrena Feeds - Feather Fixerhttps://www.nutrenaworld.com/product/naturewise-feather-fixer-poultry-feed?utm_source=coffee%20with%20the%20chicken%20ladies&utm_medium=audio&utm_campaign=poultry_evergreen_podcastGrubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Bantam Coffee Roastershttps://bantamroasters.com/Use code FLUFFYBUTT for 10% all items!Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery - Langshanshttps://www.mcmurrayhatchery.com/langshans.htmlNestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJDr Rebecca Gounaris - Pleasantville Animal Hospital of Fallston, MDhttps://pahfallston.com/Instagram - https://www.instagram.com/beccawithchickens/?hl=enClinical Avian Medicine - Pain Managementhttps://avianmedicine.net/wp-content/uploads/2013/03/08_pain_management.pdfSweet Corn Pudding (Indian Pudding)https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/sweet-corn-pudding/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop Support the show

Prawn and sweetcorn laksa

Hey, y'all! I've been thinking about what we do with ashes, whether they be from spells, rituals, home fires, or garden burns. It's just incredibly important to consider what created our ash and how to dispose of it in ways that are both magical and responsible to the environment. Today, I'm running through some of these moments with y'all: and it gets a bit scientific and teachy. Along the way, we also will cover closed loop systems and how they can utilize ash—as well as why they are critical to Witch Folk. Hope you find it helpful! Love y'all like chicken.To support this podcast, get extra content, and become a member of the Batchildren family, go to: https://www.patreon.com/southernfriedwitchEpisode Notes:There is a mistake in this podcast: while dent corn does have a little toothy dent and technically can be eaten before its ripe, it is used more for making ethanol, in the production of sweeteners, and feeding livestock. That being stated: I've known folks to eat it in a pinch. It, nor the flint variety, should be confused with Sweet Corn.”Using Wood Ash in the Vegetable Garden” goes over compost, soil, and other uses! Go to: https://www.growveg.com/guides/using-wood-ash-in-the-vegetable-garden/”Unlocking Nixtamal,” the ancient process of using ash to nixtamalize corn! Go to: https://www.epicurious.com/ingredients/what-is-nixtamal-article

Today's episode comes to you from Underhill Vermont where I interview Paul Chamberlin of Chamberlin's Garden & Farm Market. This episode hits close to home, because it is home. This summer I took a rainy Saturday morning and sat down to interview my grandpa and capture a few of his favorite farm stories and some of the history of our farm. Grandpa and my Grandma Joan purchased the property in 1976, and were planning to have a garden and raise their family. The Farmer's Share is supported by the Vermont Vegetable and Berry Growers Association, and the Ag Engineering Program of the University of Vermont Extension. If you enjoy this show and want to support it's programming, you can make a donation on our website by visiting https://thefarmersshare.com/support. Support the showVisit the website to see photos/videos from the visit: https://thefarmersshare.comFollow the show on Facebook and Instagram: @thefarmersshareSubscribe to the YouTube Channel: https://www.youtube.com/@thefarmersshare

The Stephs continue the show by talking about dumplings, corn ice cream, and the growing THC-food industry. Plus, we review Korean international smash-hit 'Cookin' and interview the show's International Production Manager Katherine Young Eun Park! Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode we have a glass of Old 55 100% sweet corn!  We continue our series on Duds!  CJ and Brendon join Nick and I to talk about some duds we have ended up with.  We talk about Single Barrels, Sharpee's, and the cost of rare . All that and more on today's episode of Whiskey Chasers!  Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out. Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Intro: What are we drinking Flavor/tasting notesLikes dislikes Recommend to buy or leave on the shelf? Why are we drinking it?How did they get their start? This is a family run distillery out of Indiana It is not an MGP productThe name they picked was based on the road you would find them on. What is their mashbill? Simple 100% sweet corn that they grow themselves on their own farmWhat makes this unique?There are no other bourbons out there that are made of 100% sweet corn Other blends are corn but not sweet corn Let alone home grown by the distillery What is worth the price? Ending; Don't forget to submit your questions you'd like to ask us or topics you'd love to see us cover to whiskeyexchangeclub@gmail.comSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

We're less than a month into Mike Johnston's first term as mayor, and things are already off to a bumpy start — some media outlets reported this week that the mayor would not enforce homeless encampment sweeps. Turns out that wasn't quite the case. Plus, Suncor continues to fail, RTD is actually winning, and Denver Parks and Rec gets a well-deserved pat on the back. Host Bree Davies is joined by producer and chief conspiracy theorist Paul Karolyi and regular fave Joshua Emerson, comedian and co-chair of the Denver American Indian Commission. And as always, newsletter editor Peyton Garcia shares her best bets for your weekend — think brewery birthdays, vegan mania, Aurora chef celebrations, and more! For more on the rollout of Mayor Johnston's homelessness plan, check out this helpful piece from our pal Kyle Harris at Denverite. Paul mentioned the Aloft Hotel's new vacancies, Cultivando's air monitoring program in Commerce City and a new local investment opportunity. Bree talked about that big green building on Kalamath, her love for the Northside's Ashland Rec Center, the Denverite piece on The Gathering Place-operated motel shelter shutting down, and her husband's UMS party this weekend. Josh talked about RTD's historic rate decrease and the prospects for this year's sweet corn harvest.  For more on Suncor — the recent shutdown and its enormous economic impact — check out our episode from back in February with Denver Post reporter Noelle Phillips. Here are links to all the events Peyton recommended: Colorado VegFest  Tattered Cover: City Silhouettes Avery Brewing 30th Anniversary Aurora Chef Speaker Series For even more weekend event recs and local stories that matter, subscribe to our weekday morning newsletter Hey Denver by texting “Denver” to 66866. Follow our weather guy for all your weekend weather needs: Rain or Shine, it's Andy Stein! Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Learn more about the sponsors of this episode: Wana Brands “Untitled” at the Denver Art Museum this weekend, featuring none other than our guest Joshua Emerson! Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we delve into the story of Mark Burns, a 67-year-old accused of double murder. Now, it seems his trial, initially set for this August, could be delayed until next year.Support the show: https://www.montrosepress.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

This week, Trevor Neis sits down with Karen and John to discuss growing and cultivating sweet corn, while navigating through crop catastrophes.Support the showCheck us out at: https://www.pendletons.comFollow us on Facebook at Pendleton's Country Market for updates about our farmWe can also be found on Instagram at pendletonscountrymktEmail us with questions, comments and requests for future show topics at info@pendletons.com

The Morning Rush 7-10-23 Hour One - Ross and Justin try Tajin on their sweet corn and Travis goes to a soccer game

When Sweet Pea pulls their Sweet Corn, Cream, and Cream Corn truck into an alley way thinking it is a short cut, it turns out to only be a one way drive to nightmares as they become embroiled in a local gang war. Thanks for listening! Follow our Kickstarter project coming up here > https://www.kickstarter.com/projects/stickfiguremelee/psychic-werewolf-teenagers --- Send in a voice message: https://podcasters.spotify.com/pod/show/wehaveasituationhere/message

If you are fortunate enough to have a farming friend who plants lots of sweet corn and lets you come pick it, you'll learn how to choose the best ears.

In those days, Silver Queen was the finest sweet corn available, and a relative grew several acres of that for friends to come and pick.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

We get a lot of questions about growing corn, especially sweet corn, as it seems tricky and intimidating. HOSS loves growing sweet corn every year, and so we feel the need to talk about sweet corn and our best advice on growing it, like irrigation, transplanting vs direct sowing, in ground planting vs raised bed planting, etc. Join us and lets learn how to grow corn together!

We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel. Plus, we learn about the secret world of creating food emojis with artist Yiying Lu, Adam Gopnik ponders the elements of dinner, and we present a recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper. (Originally aired July 23, 2021.)Get this week's recipe for Spicy and Sour Julienned Potato Salad with Sichuan PepperWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.