Podcasts about thanks julia

How To Eat Your Christmas Tree: Delicious, Innovative Recipes for Cooking with TreesBy Julia Georgallis Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase, he's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Julia Georgallis: I'm Julia Georgallis and I'm the author of How To Eat Your Christmas Tree cookbook.Suzy Chase: There is this BBC One documentary that was released in 2017, I believe, called Judi Dench. My Passion For Trees, and I saw an excerpt and she has such reverence for trees. It's so easy to take trees for granted, but Dame Judy discusses how she touches her trees she talks to her trees, she loves her trees on her six acre property. Her lifelong fascination with trees started when she was little. When did you get interested in trees?Julia Georgallis: I've always been really interested in nature and I've always really loved plants and taking care of plants and I'm also really interested in edible plants like foraging and keeping herbs. So I recently moved back home with my mum in September and I brought with me a sourdough starter. I brought with me my kombucha, and then I brought about 20 plants home with me. So it really started in a big way when I left home, but it's kind of just got progressively more and more as I've gotten older, really.Suzy Chase: First when I saw the title of this cookbook. I was like, what? But then after I started reading it, you made me think about things I've never thought of, like 40 million trees are cut down per year at Christmas time. That is an astounding number and I've never looked at it as wasteful. Can you talk a little bit about that?Julia Georgallis: I think it's not just about Christmas trees. I think we do kind of waste a lot of things, especially around Christmas. Christmas is a particularly wasteful time of year. And this book is it's, you know, obviously the title is How To Eat Your Christmas Tree so it's very much about Christmas trees, but it's also about thinking about how we waste things in general and how we could reuse things and look at things in a different ways, including the plants that we keep and the food that we eat.Suzy Chase: I'd love some tips on how to have a more sustainable Christmas.Julia Georgallis: There's actually quite a lot of things you can do. And funnily enough, when I started this project in 2015, having a sustainable Christmas, wasn't really something that people were really discussing, but now there are so many things you can do. So for example, you could cut down on your meat intake. I'm not saying that you forego the Turkey completely, if you really, really want to eat Turkey on Christmas day, fine, but you know have you ever thought about maybe not eating so much meat in the run-up till Christmas? There's also things like ditching Christmas wrap and maybe not sending Christmas cards, which maybe people don't really do anymore anyway, but those things really, really are quite wasteful. I've also got a recipe in my book for edible Christmas decorations because Christmas tree decorations are so, so wasteful, including Christmas tree lights they're really, really unsustainable, just the way they're made and also the fact that they run on quite a lot of energy. There's quite a few little things that you can do to make your Christmas a little bit more sustainable overall.Suzy Chase: So what's one edible Christmas tree decoration we could do. Off the top of your head.Julia Georgallis: Well, you could do things like gingerbread cookies cause they obviously they keep for a long time so they would, they would last really nicely on your tree. But then in the book I've also got some edible Christmas tree decorations, which can also be eaten by birds if you want to have your tree outdoors, if you have the room or if you have a garden and those are basically seed balls. So you could make seed balls, energy balls, that kind of stuff.Suzy Chase: Can you talk a bit about how cultures around the world see evergreens?Julia Georgallis: Yeah. So this is something that I really enjoyed writing about actually in the How To Eat Your Christmas Tree book, because I haven't just focused on the kind of standard Western Christmas trees like pine, fir and spruce. And I've also looked at things like bamboo, which is very, very surprising to a lot of people because in the East, in Korea and Japan in China, the pine, the plum and the bamboo are kind of known as the three friends of winter and these three plants are seen in a very similar way to how we see pine, fir, and spruce. So they're symbols of longevity, they're really plucky, they're really hardy plants and then also I've written a lot about Juniper, which is a cousin of, of pine and the fir and the spruce and that again is quite a plucky plant. And then there's also the olive, which I refer to as the OG Christmas tree, because the Romans and the Greeks used to decorate their houses around winter time with olive branches, because olives are also symbols of everlasting life.Suzy Chase: Can you describe the flavor profiles of fir, spruce and pine?Julia Georgallis: Oh, uh they're delicious. So I'll start with spruce because that's my favorite tree to eat. So it's, it's really kind of in a way of vanilla-y and I actually recently discovered because I was always a bit baffled as to why my spruce ice cream tasted of vanilla and I actually recently found out that kind of artificially produced vanilla used to have notes of spruce in it as well. So that's the kind of flavor profile that we're dealing with with spruce. And then fir is a little bit more zesty it's a bit more grassy and pine is much, much more delicate than the other two. So pine is, it's very delicate it's quite woody.Suzy Chase: Ya know, it's funny because when I think of pine as a flavor, I think of Pine-Sol the cleaner, do you guys have Pine-Sol?Julia Georgallis: Yeah. And that's the thing that people really think about because they, they always associate pine with like the Christmas tree shaped car smell things that you put on your dashboard.Suzy Chase: And it's such an invasive smell! So it was interesting that you said that pine is a little softer.Julia Georgallis Yeah. Pine is the softest out of the three, like when you boil up the needles, because initially when we first started this project, that was the first thing that I did I boiled up the needles to see what they tasted like and pine doesn't really taste of much when you boil it up, unless you add kind of other things to it. But yeah, I was surprised as well, really.Suzy Chase: So I guess the pine smell is made up.Julia Georgallis: It does smell quite different to how it tastes. And I don't know why, because in a forest it kind of smells a lot more expansive, you know.Suzy Chase: Can we tell if a tree is poisonous to eat?Julia Georgallis: No you can't, but yew's which kind of look a little bit like pines are poisonous so just make sure you're not eating a yew tree. And the other thing is a lot of people will buy trees that haven't been grown in an environment, which means that you can eat them. So quite a lot of trees are sprayed with things, with paint, with all kinds of chemicals so just make sure that if you are buying your tree and you plan to eat it, that you buy it from somewhere that sells organic and nicely treated trees.Suzy Chase: Can you talk about page 126 for a minute, about how we do seek out an edible Christmas tree?Julia Georgallis: Buying an edible Christmas tree it's a little bit like how you are encouraged to buy your food you know, it's like buying an organic Apple for example, or, or something that's been grown in a nice way without lots of pesticides. So in my book, I do have a little section in the back as to where you can buy edible Christmas trees around the world. In the States, you can buy your Christmas trees from the National Christmas Tree Association RealChristmasTrees.org. There's different organizations around the world which are doing really nice things with buying edible Christmas trees. So in Portugal, you can rent your trees from the country's fire service. And they're all kind of nicely grown trees, which I thought was really lovely.Suzy Chase: So you can rent your tree in Portugal?Julia Georgallis: You can rent your tree yeah and you can. You can rent it. They are nicely grown in forests. And then once you're done with it, then the fire service will come and take it away for you dispose of it nicely.Suzy Chase: Then cue the post-Christmas world, where as you put it, it's nothing like the pre-Christmas world everything is glum we're fatter we're poorer, and we're still a bit hung over. We must repent for all the fun we've had and to top it off the mass, throwing away of millions of little trees, commences. What are the five ways to recycle our Christmas tree?Julia Georgallis: So the five ways to reuse your Christmas tree, you can recycle it if you contact your council and check with them, how it's best to recycle your tree. You can also contact your nearest Christmas tree farm for example. Make friends with your local Christmas tree farmer. Where I buy my Christmas trees from to eat they turn their Christmas trees into kind of like horse jumps and all kinds of things, which is quite nice. You can donate your tree to a local zoo or a safari park or any park in your area. I mean, I think the really nice thing to do with your tree is to, if you can, repot it and replant it, and then you can have a tree for next year, it's, it's almost like you're growing a tree that will kind of live alongside you. You can also dry the branches and use them as decorations or make a dried wreath for next year or I would really love to see more people talking to their local florists and see if the florists can do something with some nice pieces of pine and fir and spruce.Suzy Chase: Christmas tree vinegar is by far the easiest way to reuse your tree. Can you describe this recipe? That's on page 45 and this also makes a great gift.Julia Georgallis: Oh yeah. I love this recipe. It is super, super easy. So all you need is a couple of large kilner jars or a mason jar. You will also need about two liters of good quality side of vinegar and roughly 200 grams of fir, pine or spruce and you'll take the needles from your, fir, pine or spruce you will sterilize your glass jar, and then once your glass jar is sterilizing, you'll prepare and finely chop the needles. So there's also a little section in the beginning of my book for how to prepare the needles properly, but it's really easy you basically just snip them off the brunch. And then once your glass jar is sterilized you'll pour the vinegar into large sauce pan heat over a medium heat until it's warm, but not, not quite boiling and then add all the chopped needles to the jar and pour the vinegar over that. Once that's all in the jar, you'll tightly seal your jar and leave it to infuse for at least two weeks, but you can infuse it for up to three months. And so obviously if you leave it for three months, it will be stronger. And you'll kind of know when your vinegars infused because all the needles sink slowly to the bottom of the jar. So once it's infused, you'll use a fine sieve to strain out all the needles and pour the strained vinegar into a new sterilized jar. And then once you've actually made this infused vinegar, it lasts for ages. It can last until next Christmas. So you could potentially make all your vinegar in January for next Christmas and I think that's a lovely, lovely, festive gift.Suzy Chase: Ash is used in cooking all over the world. As home cooks how can we use it?Julia Georgallis: It's much easier to use ash than even I actually thought it was. You basically char your branches. I mean, in this case, Christmas trees, but I guess you could use other types of tree as well. So you put your branches inside your oven, turn your oven up until your branches turned black, essentially. And then you blitz your branches with a hand whisk and then you have ash to use in delicious ways. I've got some recipes in my book for the Burnt Ash Cauliflower, there's Ash Baked Vegetables, Ash Honey Glaze, which I really, really love that's really, really simple to use and you can use that on meat or fish or vegetables, or even pastries actually. You can kind of do lots of different things with it and it gives this really lovely, smoky, quite expansive flavor. You can really taste the kind of pine and the spruce and the fir in the ash. Yea ash is much easier to cook with than I even imagined, to be honest with you.Suzy Chase: So you wrote in the scent of pine essay, which I love by the way you wrote "On a metaphysical level, the forest humbles us, gives us perspective and sparks creativity, making appearances in every creative pursuit of man poems, literature, folklore, religion, and belief systems, art, music, and dance as a place of magic and deep contemplation and an enabler of ritual." What is the most powerful magic that trees have?Julia Georgallis: Yeah, it's the smell, isn't it? It's the smell of a forest. The fact that it can transport you backwards in time and that's quite powerful, isn't it? I suppose, because there's so many different memories that, that sparks for me anyway. And I think for a lot of people, you know, what I really love about my own memories of pine is that they're at different parts of my life and they're in all parts of the world. And they're also at all times of year, like pine forest in the summer in Sweden, you know? And so it's this lovely kind of amalgamation of all different, lovely memories. It's great.Suzy Chase: Pine for me kind of evokes kind of like a romantic loneliness. I grew up in Kansas and it's flat and to me, the flatness is super comforting but then when I get into a forest, it hits me as very lonely. Isn't that weird?Julia Georgallis: Yeah you know, that's the opposite of what I think of them as. You know my first memory of pine is we have some land in Cyprus where my family are from, and my first memory of pine is going and sitting under the pines in the summer and everyone goes and sort of drinks their coffee and plays cards and things and it's kind of very sociable. And, you know, I imagine kind of pine forest by the sea in Sweden, where everyone's kind of running around and going to the beach. So it's kind of the opposite of your memories actually, which is really nice,Suzy Chase: But mine is kind of like a romantic loneliness.Julia Georgallis: Yea like a comforting loneliness.Suzy Chase: I made your recipe for Pine Nut and Chocolate Brownies on page 94. Can you describe this recipe?Julia Georgallis: That's a funny recipe actually, because I think a lot of people don't put two and two together that pine nuts are from a Christmas tree.Suzy Chase: I know! Last night my husband and I were talking about it I said, Bob, have you ever made the connection of pine nuts to pine trees? And I thought, he'd be like, yeah, it doesn't everyone. And he was like, no.Julia Georgallis: No one does. it's so funny. That's why I love this recipe so much because it kind of draws people attention to the fact that Christmas tree is a part of our lives all year round. But this, I mean, I love this recipe it's based on an Italian dessert called, Torta al cioccolato con pignoli. And I love the fact that the combination of the oils in pine nut kind of make this brownie really, really fudgy and very creamy because pine nuts are quite creamy, so super easy to make. So you just need kind of a lovely dark chocolate, and handful of pine nuts. And you end up with this really gooey brownie. It's great.Suzy Chase: Now for my segment called Last Night's Dinner, where I ask you what you had last night for dinner.Julia Georgallis: Oh, so last night, well, I'll start with what I had for lunch because it feeds into last night's dinner, but I had a plate of mussels for lunch in butter and garlic and coriander. And I kept the kind of juice from the muscles that I made for lunch, and I warmed up some rice in it so it was kind of like fishy and garlicky rice and then I made a kind of soy sauce formula with spring onions, chop that up put that in the rice and use half an avocado and lemon and a little bit of sesame oil. So I had egg fried rice basically with some leftovers.Suzy Chase: Yum. That sounds amazing. Where can we find you on the web and social media?Julia Georgallis: So you can find information about my work on JuliaGeorgallis.co.uk. And I'm also on Instagram, which is @JuliaGeorgallis. I am actually launching a new project for all of my food research to sit on. And that's also on Instagram, it's called @TheEdibleArchive so it's TheEdibleArchive.org and that will be launching in January.Suzy Chase: Well, this has been eye opening. Thanks Julia, for coming on Cookery by the Book podcast and Merry Christmas to you.Julia Georgallis: Merry Christmas, Suzy. Thank you so much for inviting. I really, really like your podcast.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

This is a student interview conducted by three Grade 12 students from Philippine Science High School. I answer their questions about being a content creator, and what it's like in the industry. Super interesting convo! I recommend you give it a listen, even jump to a random point in the middle and hear me out. I really enjoyed this one. Thanks Julia, Reigh, and Hanzelle.

Julia’s story, bringing Lucia, Fiama and Into the world I met Julia through the wonderful instagram community that is instagram. I love nothing more than connecting with people on this platform, so it was a real honour that so many if you applied to participate and that I finally got to meet someone in person. This is the first in person chat I had so bear with us fumbling on technology. Julia is the kid of warm person you meet once and feel like you have known for a life time after just an hr or two. It’s no surprise to me that she has 3 kids as she feels so kind and maternal to be around, I left her presence just wanting to give her a big hug which I think we did. We talk about what its like to have 3 kids. She really sold the good parts to me and I was left with her comments about letting this go on the days that seem a real challenge. Something I really struggle with and I am sure everyone can relate to. We also talk about how having gestational diabetes affected her journey and how that made her feel as someone who describes herself as over weight. She has some great insight, really uplifting birth stories and great connections to her kids names that really made me think about the connection of my own kids names to their stories and personalities. Thanks Julia for your honesty, warmth and kindness. I hope to see you again soon.

Overview:  As the tax against self service endpoints evolve to be more complex, and many financial institutions struggle to keep up, there's a growing demand for security management services in the industry. In this podcast, you will hear about this trend and what it means for financial institutions.  Resources:  Blog: A look at how ATM security has changed … and how it hasn’t ATM Security Management: Know Your Options COMMERCE NOW (Diebold Nixdorf Podcast)   Diebold Nixdorf Website Transcription: Amy Lombardo:                00:00                     Hello again, and thank you for joining us on this episode of Commerce Now. As the tax against self service endpoints evolve to be more complex, and many financial institutions struggle to keep up, there's a growing demand for security management services in the industry. Today I have the pleasure of being joined by Julie Osborne, our Global Vice President of Diebold Nixdorf's Service Portfolio, and Martin Nearhos, Principal Security Architect for the Global Services Portfolio Division as well. We're going to hear about this trend and what it means for financial institutions. So, hello Julie and Martin. Thanks for being with me here today. Julie Osborne:                   00:38                     Thanks Amy, it's a pleasure. Thanks for having me. Martin Nearhos:               00:41                     Yeah, thanks Amy. Happy to be here. Amy Lombardo:                00:44                     Okay. I'm really excited here, because I'm based here in the US, but I'm talking to two subject matter experts who are in our Singapore office. It's great to just have this global view on this security topic. So, let's dive in here. Let's start with just a high level question on why do you think financial institutions are having difficulty managing their self service security? Martin Nearhos:               01:10                     That's a good question. Maintaining the security of the customers' assets and information has always been a high priority for the industry, but threats against the self service banking channel have evolved. It's now much harder to keep up. A tax against ATMs have traditionally been isolated to geographic regions, and slow moving out of those regions, but this is no longer the case. We're now seeing increasingly complex attacks, such as various forms of jackpotting, taking place across the globe, and at the same time the threat of traditional physical attacks hasn't really gone away. It's a lot to combat. Julie Osborne:                   01:47                     If I might just add to what Martin said, financial institutions usually don't have the time or in-house expertise to keep security measures up to date. As retail banking paradigms shift, banks and credit unions are under a lot of pressure to do more with less, and even if financial institutions wanted to hire in-house security specialists, as businesses and governments fight cyber security threats, these resources tend to be really expensive and in high demand. Also, as we all know, this constant pressure to stay compliant with security regulations and industry standards, ATM security service providers can help relieve the burden of staying on top of changes and staying protected against attacks. Amy Lombardo:                02:28                     Okay. Got it. Martin, if I can ask this to you before we jump into this whole idea of doing more with less, since you're located in the Asia Pacific region, are there certain types of attacks that you're seeing on the rise today? We talked a lot about jackpotting in the Americas, but could you give us an idea of maybe what you're seeing over in your region? Martin Nearhos:               02:51                     The Asia Pacific region is quite diverse. You've got many different markets at many levels of maturity, so it varies. Locally you won't get, say Singapore, there's a certain limit to attacks, whereas in other countries very close by, you've got a much broader range of attacks. It's complex and it doesn't move. Amy Lombardo:                03:15                     Got it. Yeah. It sounds like no matter where you are, just keeping on top of that security is always going to be top of mind here. Martin Nearhos:               03:22                     Yep. Amy Lombardo:                03:23                     Okay. Let's talk about this idea of doing a little more with less. When we're looking at it from a financial institution standpoint, can we talk a little bit about why they should be looking into outsourcing their ATM service and management? Julie Osborne:                   03:37                     Oh, absolutely Amy. I might take that one. It's becoming increasingly popular for FIs to work with organizations that have intimate knowledge of the ATM channel, and offer specialized security services as part of ATM fleet management arrangements. They will want someone who can offer 24/7 secure operation centers for monitoring, and who can also take care of all necessary maintenance, hardware and software upgrades, and updates for them. Some FIs don't have the capability in house to reliably maintain secure ATM environments, and others would just simply rather have someone else handle it because it is a specialist capability, as I said. So, if FIs are looking to take the burden off themselves and effectively manage the security services of the ATM  fleet, with an ATM security service provider such as Diebold Nixdorf, they should look for a provider who can deliver the following three things.                                                                                 First, you'd want optimized security through 24/7 monitoring, proactive threat elimination, and an in depth understanding of emerging threats, to try and protect against attackers. Second, you'd want increased efficiency, freeing the FI from day to day ATM security management responsibilities, or streamlining processes. Third, you want a service that will effectively manage operational risk, to provide real time threat insights, and offer remote troubleshooting, and has a deep understanding of the industry requirements. Ultimately, I think the best approach is a multilayered security protection approach that offers real time information to ensure ATM networks are protected and available, whilst also providing the information FIs need for a [inaudible 00:05:17] ATM security audits. Amy Lombardo:                05:19                     Okay, got it. Those three points were really helpful here, especially in looking to determine your outsourcing, your Managed Security Services, but what does an engagement actually look like for an financial institution? What are some of the specific options, and what would it take to get a program like this up and running? Martin Nearhos:               05:41                     I can take that. If you're an existing customer, and you're already ready using sort of self service fleet management, which is just a suite of services designed to run multi-vendor self service devices cost effectively, the customer can sort of decide what level of protection makes sense for their organization, based on their risk profile and their operational risk. If you're a new customer, we'd look at all the fleet details that required. The ATM make, the model, physical location, that would all be analyzed. Then the customer would select the appropriate security service, and again, it's based on their business and operational risk. We suggest that whatever FIs choose is a core security service. The services offered should, at the very least, provide everything needed to comply with industry standards and requirements such as those developed by the Payment Card Industry Security Standards Council.                                                                                 It should also include the hardening of various aspects of the ATM with remote monitoring and software patch deployment. It would also include things like device monitoring, secure connectivity, managed firewall, peripheral device control, anti malware, antivirus, and of course intrusion detection and prevention. Then the FI can have the option to build upon that basic level of services for such things as protection against complex logical system attacks. Although I would recommend this sort of protection to everyone, we know that financial institutions want to prioritize their investments in advanced security, and they just can't do it all at once. With these types of services, FIs can then rely on the security service provider to proactively monitor the ATM for suspicious activity, protecting terminals more effectively in real time, responding quickly when attacks are detected, and engage with customers to resolve the incident, and take the burden of managing the self service fleet off the FI, who, as we've already said, may be stretched pretty thin on resources. Amy Lombardo:                07:42                     So Martin, if I can ask you a question here just based off of the compliance portion, the regulation portion of what you mentioned, I would think that's pretty important, almost as a value added services as well, that your security partner could provide you almost with the consultation, the education, on what all these requirements might mean for your institution. Am I thinking about that the right way? Martin Nearhos:               08:11                     You are. There's some industry standards that, across everywhere, but what happens is you get into regional areas. Some have slightly different requirements, so as a global offering, it's quite difficult, but we have specialists in all the major regions that could offer that service. Amy Lombardo:                08:29                     Okay. Thank you. Okay, so to close out this topic, have you heard how customers are responding to these types of Managed Security Services in the industry today? Are they able to focus more on their customers without the burden of managing their own ATM security services then internally? Julie, how about you take that one? Julie Osborne:                   08:51                     Thanks Amy. Actually we have. We've seen some very positive results from the financial industry. Threats against the self service channel aren't going away anytime soon, but with Managed Security Services, financial institutions can spend less time trying to prevent attacks, and spend more time with their customers growing their businesses, and ultimately that's where we want them to be. Martin Nearhos:               09:11                     And, just as the FI is focusing on on their customer, the security service provider, but it's got to focus on continuing to evolve and develop, because the expectations will continue to rise, and FIs will expect to be offered more value in the future as well. Amy Lombardo:                09:29                     Well great. This sounds like a no-brainer to me. I would want to stay protected and just not have that burden internally. Thanks Julia and Martin for being with me here today, and to our listeners for tuning into this episode of Commerce Now to learn more about Managed Security Services, and how FIs can better protect themselves. Log Onto DieboldNixdorf.com. Until next time, keep checking back on iTunes or your favorite podcast listening channel for new topics on Commerce Now.    

In this week's podcast episode we meet Julia Carlson.  Julia is the founder and CEO of Financial Freedom Wealth Management Group LLC.  She is also an award winning wealth advisor and author of the book, Fit Money 7 Steps to Get Your Financial Life in Shape. In this interview Julia talks about her personal journey to becoming a successful business woman in the male dominated world of finance.  She shares some starting tips on getting financially fit and I am sure you will be encouraged and inspired!  As a special gift for Get Happy With J podcast listeners, you can click on the link below to download your free e-copy of her book!  Thanks Julia!  Now listen and learn how you can become financially fit. http://www.financialfreedomwmg.com/fitmoney http://www.financialfreedomwmg.com/ https://www.facebook.com/juliacarlsonfitmoney https://www.facebook.com/FinancialFreedomWealthManagementGroup Securities and advisory services offered through LPL Financial, a registered investment advisor, member FINRA/SIPC. The Forbes Best-In-State Wealth Advisor ranking, developed by SHOOK Research, is based on in-person and telephone due diligence meetings and a ranking algorithm that includes: client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Portfolio performance is not a criterion due to varying client objectives and lack of audited data. Neither Forbes nor SHOOK Research receives a fee in exchange for rankings. The Forbes ranking of America’s Top Women Wealth Advisors, developed by SHOOK Research, is based on an algorithm of qualitative and quantitative data, rating thousands of wealth advisors with a minimum of seven years of experience and weighing factors like revenue trends, assets under management, compliance records, industry experience and best practices learned through telephone and in-person interviews. Portfolio performance is not a criterion for either award due to varying client objectives and lack of audited data. Neither Forbes nor SHOOK receives a fee in exchange for rankings.

Julia (@julialoken) has the gals over for a late night sleepover episode.  Stevie (@spaghetti_witch) has the brilliant idea to assign each sign a drink. The girls talk about wine, Taylor Swift, Shania Twain and answer some listener questions! Julia provided snacks including Lisa's favorite Haribo candy, and Lisa (@asilnoux) forgot to thank her. Thanks Julia! wine charts we mention: https://www.pinterest.co.uk/pin/465841155186656671/ https://www.pinterest.com/pin/356628864226511034/ Instagram: @whatsyoursignpodcast Twitter: @whatsYrSign_Pod Facebook: facebook.com/whatsyoursignpodcast Email: whatsyoursignpodcast@gmail.com Artwork: Alexa Viscius @alexavisciusphoto Theme Music: Honor Nezzo @nezzzie of BEGINNERS (facebook.com/BEGINNERS.OFFICIAL)

Festivus for the rest of us ya’ll @beermakesthree @sheltonbrothers @GABF @Pints4Prostates Co hosts : Good ol Boy Kendall, Good ol Boy Dave, Good ol Gal Julieanna, and Good ol Boy Mike SUDS Episode – We discuss a couple of the festivals from 2016 that we attended and cover some of our top products. Great American Beer Festival 2016 in Denver, CO, Rare Beer Festival 2016 in Denver, CO, and Shelton Brothers : The Festival in Louisville, CO. Sam Adams – Utopias on Cherries – SUDS – 4 Deschutes- Black Butte 22 (2010)– SUDS – 5 Funky Buddha- Aged Chockworks Orange – SUDS-4 LaCumbre Von Trappe -Golden Helles SUDS – 5 Lord Hobo – Boom Sauce – SUDS – 4 Brew Bus – You’re my boy blue – SUDS – 4 Firestone Walker – DBA 2014 – SUDS -4 Jester King Black Metal – SUDS – 4 Rockfish Grill – Peppercorn Saison – SUDS -5 Lone Pint Brewery – Texas Rose – SUDS – 4 Sun King – Cherry Bussey SUDS – 5 Funky Buddha – No Crust – SUDS – 5 Uberbrew – White Noise – SUDS – 5 Uberbrew – Humulus Insani – SUDS-5 Melvin – Fresh Hop SUDS – 5 Oak Highlands – Freaky Deaky White Wine Barrel – SUDS-4 Ritterguts – Gose Bock – SUDS -5 Haandbryggeriet- Bringebaer Raspberry Sour Ale- SUDS -4 7venth Sun Brewery – Yuzu Lager – SUDS-4 American Solera -Peach Fellowship – SUDS – 5 Draai Laag Brewing Co.- La Pienture – SUDS-5 Pasteur Street Brewing Co. – Spice Island Saison – SUDS – 4 J Wakefield Brewing – Absolute Devotion – SUDS- 5 Buxton – Anglo-Belgique IPA – SUDS – 5 Mikkeller – Spontantripleblueberry – SUDS – 5 Mikkeller – Spontanquadrupelraspberry – SUDS – 5 Top Costume Pick – Stormtrooper in Lederhosen (sorry no pic) Festivals we plan on covering for Season 5 Winter Warmer Nashville, TN Dec. 3 – SOLD OUT Whiskey Extravaganza in Ft. Lauderdale, FL Dec. 8 The BIG SHARE Jan 7 – Nashville, TN Victoria Whiskey Festival Victoria BC Jan 19-22 Extreme Beer Fest Boston Feb 3-4 Boston Wine Expo Feb 18-19 WhiskyFest Chicago on April 21 Sips, Suds, & Smokes info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. Our thanks to the Brewers Association for inviting us again to cover GABF. Thanks Julia https://www.greatamericanbeerfestival.com/ Rare Beer Festival is one of many events to benefit Pints for Prostrates Thanks Rick for inviting us once again to cover this worthy cause. http://pintsforprostates.org/ Check out Kendall and June’s blog Beer Makes Three http://www.beermakesthree.com/ Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 You can now download our Android app to enjoy the show anytime on your Android device.