Podcasts about tomatoes

This is a throwback of the very first episode we ever recorded for Taura Hako in 2021. For those who never heard it the first time. Enjoy!

The Culprit? The Dreaded Tomato Hornworm!!

This episode is a supplementary full interview with Simen Sætre from Episode 4 of the Edible Empire podcast series. Here, we explore the hidden impacts of salmon farming in northern Europe, revealing the human and environmental costs behind cheap, year-round food.What connects salmon farming in northern Europe with tomato farming in southern Spain? These two, seemingly distinct food supply chains ensure that our supermarket shelves are stocked with cheap, year-round food. What we don't see, however, are the hidden links - the overfishing along the coast of West Africa that destroys local communities' livelihoods and drives migration to Europe; the dangerous journeys by small boat where 1 in 5 people die; the entrapment of migrants arriving in exploitative agricultural labour in Spain's intensive greenhouses. This interview examines the story of salmon farming - and highlights the hidden costs of this highly commodified food.Simen uncovers the destructive, interconnected global supply chains linking northern European salmon aquaculture to the overexploitation of West African artisanal fisheries. He traces how the booming Norwegian salmon farming industry relies heavily on wild-caught ocean feed extracted from West Africa, exposing the ecological crises, corporate opacity, and false sustainability narratives surrounding salmon aquaculture.Resources from this interview:https://norla.no/en/books/1286-the-new-fish-the-global-history-of-salmon-farminghttps://www.penguinrandomhouse.com/books/735421/the-new-fish-by-simen-saetre-and-kjetil-ostli/To view all the links to the websites and documents, visit the show notes on our website.Please support our work and enable us to deliver more content by buying us a coffee or becoming a member of Athletes for Nature.Follow us on Instagram and Facebook, subscribe to this podcast, and share this episode with your friends and family.

Come hang out with me this weekend as I sit down and update you on my life - we're diving into my italian tarot deck review and then we're going to take a trip to my cousins to turn 220lbs of tomatoes into sauce! "lean not onto your own understanding" - proverbs 3:5-6chapters:spiritual advice on struggling: (0:00)tarot giveaway!: (10:08)italian tarot decks i love: (13:03)exciting news, life updates + chit chat: (17:38)sauce day vlog: (22:38)✨ book a session/reading with me (astrology, mediumship,Italian evil eye + traditional cures): https://tinyurl.com/4c399c9

Send us Fan MailAt 2:03 in the morning I woke up to the light on and the shower running. Our dog Koda had taken a direct hit from a skunk. My first coherent thought, standing in the hallway in my shorts, was that we didn't have any tomato juice. Because that's what you do. Everybody knows that. My grandmother knew it, your neighbor knows it, and Google will still tell you so this morning. It doesn't work. It never has. And what got me wasn't being wrong. It was how sure I'd been. Tomato juice wasn't a guess I'd have defended if you pushed me — it was a fact I had, the same way I know a stop sign is red. I couldn't tell you where I picked it up or when. And in forty-some years it never occurred to me to check. So this episode is about the things you've never checked. EVERYTHING YOU DO IS EITHER INHERITED OR CHOSEN. Inherited means somebody handed it to you and you never checked it. Chosen means you tested it and kept it on purpose. From the inside, those two feel exactly the same. That's the whole problem. Three questions to tell them apart:SOURCE — Where did I get this? If you can't name the source, you inherited it.MECHANISM — How does it actually work? Walk the steps out loud.EVIDENCE — What has it actually produced? Left column what it was supposed to do, right column what it has done. Then give it a verdict. Keep it. Kill it. Or test it — set a date and a number and go look when the date comes. There's no fourth option where you keep doing it and don't think about it. That's the one that got you here.------------------------------------------- THE SKUNK FORMULA (Paul Krebaum, 1993) 2 cups of 3% hydrogen peroxide 1/4 cup baking soda 1–2 teaspoons Dawn dish soap Mix it fresh in an open container. Never seal it in a closed bottle — the reaction releases oxygen and a capped container can burst. Keep it out of the eyes. Work it into the fur, let it sit five minutes, rinse, repeat as needed. It works because skunk spray is made of compounds called thiols. The peroxide and baking soda oxidize them into something odorless — the molecule itself changes. Tomato juice never touches the thiol. It sits on top of it and waits to wear off.-------------------------------------------WORK WITH ME If you're running a life you didn't actually pick — the career you fell into, the routine you inherited, the version of yourself somebody else decided on — that's not a motivation problem. That's a life full of inherited defaults nobody ever audited. That's what The Forge is. Twelve months, a rope team of men doing the same work, and somebody in your corner asking you question two about the things you can't see by yourself.Coaching: https://www.dohardthingscoaching.comSpeaking: https://www.dohardthingscoaching.com/speaking-------------------------------------------Siegfried "Sig" Tiegs is a keynote speaker, high-performance coach, and co-author of the Amazon best seller Life on Offense: A Tactical Guide to Dominate Life and End Mediocrity. A retired Army Major with 27 years of service, he hosts the Do Hard Things™ podcast and coaches high performers at dohardthingscoaching.com.GRIT. PURPOSE. PEACE.Welcome to the Do Hard Things Podcast with your host Jay Tiegs, Are you ready to amplify and improve your life? Then you are in the right place. On this podcast we have unfiltered conversation with inspiring people who take on challenges and share with us, the wisdom from their journey. We talk about how doing hard things adequately enable all of us to deal with life's struggles and challenges and ultimately improve the quality of our lives. Support the showBig things are happening inside Do Hard Things Nation, and I want you with us.Want more support? Join the Do Hard Things Wellness Academy. Four coaches. Weekly mindset training, movement, breathwork, meditation, book club, and challenges. Join as a member here:

Send us Fan MailWelcome back to DMR!In this exclusive interview, we sit down with Costa Dillon, creator and co-writer of the iconic cult film Attack of the Killer Tomatoes (1978)!Costa breaks down the origins of the franchise, from low-budget 1970s filmmaking to turning a absurd horror-comedy premise into a global pop culture phenomenon. We trace the complete history of the Killer Tomatoes universe—including Return of the Killer Tomatoes (1988), Killer Tomatoes Strike Back! (1991), Killer Tomatoes Eat France! (1992), and the fan-favorite Fox Kids animated series from 1990; we also give our mini movie reviews on some of the films along the way.Plus, Costa shares insights on building a lasting cult fanbase, modern streaming vs. classic indie cinema, his other film projects, advice for aspiring filmmakers, and where the Killer Tomatoes franchise stands today in 2026 with the new film Killer Tomatoes Organic Intelligence! Chapters:0:00 - Intro to Killer Tomatoes1:20 - Costa Dillon's Background4:18 - 1970s Indie Filmmaking6:15 - Attack of the Killer Tomatoes (1978)14:07 - Return of the Killer Tomatoes (1988)17:57 - Killer Tomatoes Animated Series (1990)19:14 - Killer Tomatoes Strike Back! (1991)22:39 - Killer Tomatoes Eat France! (1992)23:49 - The KT Fanbase25:22 - Cult Classic Longevity & Legacy27:30 - Killer Tomatoes Podcast28:27 - Killer Tomatoes in 2026 Organic Intelligence31:21 - Costa's Other Films32:45 - Streaming & Movies Today36:38 - Costa's Influential Films39:35 - Costa's Advice for Filmmakers42:16 - Outro & 30-Day Audible TrialVisit the official Killer Tomato website: https://killertomatoes.com/#AttackOfTheKillerTomatoes #CostaDillon #CultClassics #HorrorComedy #BMovie #80sNostalgia #Filmmaking #MovieInterview #moviereview #movies #film #seriesreview #interview Movie Premier Photo Credits: Lizeth RamirezMovie Stills courtesy of W. Finletter Films, LLCSubscribe for more interviews with legendary cult movie creators, directors, and writers!If you like this episode, subscribe, like & share - Don't forget to grab your 30 day free Audible trial on the Amazon link below:https://amzn.to/4pGWOKf Be sure to subscribe to DMRs other content channels Apple Podcasts https://podcasts.apple.com/au/podcast/dmr-deweys-movie-reviews-podcast/id1609494866Spotifyhttps://open.spotify.com/show/6l5lNkaKEe9oNy384t4oaA?si=H0IbaA7sQSS22rhpaoyufA&utm_source=copy-linkTikTok https://www.tiktok.com/@deweysmoviereviews1?_r=1&_t=ZS-991pJMeREVlSupport the showThe audio/video clips used in this podcast, including excerpts from movie/series/documentary trailers, are used under the principles of fair use and fair dealing for the purpose of criticism, commentary, and review. All rights to the original trailer content & music belong to the respective copyright holders. DMR (Dewey's Movie Reviews) is an independent production and is not affiliated with or endorsed by any film studios or distributors.

Homemade Tomato Tapenade is bursting with flavor. Sun-dried tomatoes, olives, rosemary, and garlic make for the most delicious dip or sauce. Recipe: Sun-Dried Tomato Tapenade from COOKtheSTORY.Here are the links mentioned in this episode:Tapenade RecipeHouse-Marinated Olives RecipeThere's a brand new recipe for my easy Chermoula Dipping Sauce over on COOKtheSTORY. It's creamy, savory, and full of fresh herbs.Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too.Join my COOKforTWO Community here!Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter!Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

Tomasz Raczek i Marcin Szczygielski rozmawiają o tym, dlaczego dzisiejsi młodzi ludzie mają gorzej niż mieli oni.

They're red, they're ripe, and they're ready to kill. Special guest Costa Dillon joins the crew to talk about the Attack of the Killer Tomatoes franchise and the new film, Attack of the Killer Tomatoes: Organic Intelligence, on this episode of Attack of the Killer Podcast! For tomato updates and all showtimes near you, visit https://killertomatoes.com/  Listen & subscribe wherever you get your podcasts or go to http://www.aotkp.com Connect with the show: Become an Official Attacker: http://jointheattackers.com/ Visit our website: http://www.attackofthekillerpodcast.com/ Like us on https://www.facebook.com/attackofthekillerpodcast Follow us on https://twitter.com/AotKP Follow us on https://tiktok.com/@attackofthekiller  Follow us on https://www.instagram.com/attackofthekillerpodcast/ Follow us on https://www.threads.net/@attackofthekillerpodcast Subscribe on https://www.youtube.com/attackofthekillerpodcast Join us on https://www.aotkp.com/discord  Support the show at https://www.patreon.com/aotkp/posts Lastly, check out all the amazing shows at http://thepfpn.com

Voted Best Local Podcast by The Pitch THRICE!!On today's episode, Tom Timly (⁠⁠⁠Michael Stoufer⁠⁠⁠) is joined by comedian Michelle Plante for interviews with a grandma (Bobby McCosky), a farmer (Aleyois Silcott), and a shop owner (Zach Perez). Then, Tom visits the chamber of commerce!Like, but also subscribe!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Bird Comedy Theater⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Welcome to the Sweet Berry Podcast. In this episode, Daniel shares an honest update from Sweet Berry Farm: rebuilding a struggling blueberry patch, a big Roma tomato harvest, chicken-coop setbacks, family life, work changes, and the uncertainty of what comes next.This is a conversation about farming, adventure, parenting, rural life, and continuing to chase meaningful goals—even when life is busy and imperfect.

Tawinee's Actual Factuals- Utensils, Library and Tomatoes by STAR 102.5/Des Moines

We've been getting a lot of greenhouse tomato questions lately, so we invited Martijn van Stee back to the podcast to find out how they breed varieties to deal with the biggest challenges in greenhouse production. Martijn is the Global Manager for tomato breeding at Enza Zaden (means Enza Seeds), one of the top greenhouse vegetable breeders in the world. We had Martijn on the podcast a couple years ago to talk about tomato rootstocks, so we were really glad to have him back to talk about top varieties this time. We talk about how to find varieties that will work in unheated tunnels vs minimally heated greenhouses vs automated greenhouses, and what traits set these varieties apart. He tells us how they are changing their breeding to deal with increased heat and pest pressure due to climate change. Martijn gives us his answer about whether better tasting varieties tend to be lower yielding, where growers get their information from in Europe and lots more in this week's episode of the Growing for Market Podcast! Connect With Guest: Website: enzazaden.com/us Instagram: @enzazadenamericas Podcast Sponsors: Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: BCS two-wheel tractors are designed and built in Italy where small-scale farming has been a way of life for generations. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – all powered by a single, gear-driven machine that's tailored to the size and scale of your operation. To learn more, view sale pricing, or locate your nearest dealer, visit BCS America. Nifty Hoops builds complete gothic high tunnels that are easy to install and built to last. Their bolt-together construction makes setup straightforward and efficient, whether it's a small backyard hoophouse, or a dozen large production-scale high tunnels- especially through their community build option, where professional builders work alongside your crew, family, or neighbors to build each structure -- usually in a single day. Visit niftyhoops.com to learn more. If you grow for market, you know performance is everything. That's why so many farmers are turning to Burpee's Farmers Market. Dedicated to professional growers, Burpee is now offering non-GMO seeds in larger quantities – bred and selected for standout flavor, strong yields, and the kind of visual appeal your customers crave. Burpee's been doing this for 150 years, and they're still creating new varieties with growers like you in mind. You can check out the full lineup at Burpee.com/FarmersMarket. Farmhand is the all-in-one platform built for direct-market farms — CSA, farmers market, and farmstand growers who'd rather be in the field than juggling five different apps. Online store and subscriptions, delivery and pickup routing, SMS and email marketing, waitlist management, and now farm events: sell tickets to u-picks, tours, dinners, and workshops in minutes, with capacity caps, QR check-in, and SMS/email confirmations built in. Every ticket also puts a name, email, and phone on a list you keep. See how farmers are growing direct-to-consumer sales and set up a free account at farmhand.partners/gfm For more on veg and flower market farming, subscribe to Growing for Market Magazine!

In New Jersey, the tomato is king. Almost a century ago, a scientist at Rutgers University developed a variety that became the tomato that lined grocery store shelves for decades. Now, Rutgers scientists are at it again — they've invented a new grape tomato called Scarlet Sunrise. Will it become the next hot item in the produce aisle? How do you even invent a new tomato? And why are new varieties of fruits and veggies becoming more popular than ever? We team up with Kenny Malone from Planet Money to find out, and to see if this hot new tomato can win over a longtime grape tomato skeptic. From Planet Money, this episode was produced by James Sneed, edited by Keith Romer, fact checked by Sierra Juarez, and engineered by Cena Loffredo and Jimmy Keely. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this Sunday Augsust 30th, Hour 1 with Sherri Harrah & the HomeShow Garden Pros tackle how to get rid of Bahea grass without harming St. Augustine grass, Planting carrots and tomatoes for fall, what to do with a sycamore tree that’s in poor health, what to put into an empty garden bed this time of year and fending off any root rot, and Danielle has a nutsedge problem. The post Bahea Grass, Carrots, Tomatoes, Sycamore Trees, Root Rot, Nutsedge -260830-H2 appeared first on HomeShow Garden Pros Radio.

Summer is here - we enter the long days and sultry nights with the garden looking glorious - but always looking to the horizon for a little bit of rain to keep things looking green and lush. Herbaceous borders are set to maximum colour, vegetable beds seem to multiply in growth weekly and the gardener's tan is ever present. So enjoy the long summer days, take some time to appreciate time in your garden and join the Talking Heads pair as they continue to look after their planty spaces, as well as enjoying their gardens at home.The end of summer drought doesn't mean that we aren't still to face the real consequences of this years weather - there's much more weather to come. But what does the future hold for gardening? Well Saul and Lucy get the grey matter working to bring you some of their future predictions of what gardeners maybe doing in the next decade to start adapting to what the weather throws at us - much of it means evolving how we garden and what our gardens may look like - but if there is one thing for certain we'll still be gardening a lot (maybe more in Winter!?)Instagram links:Saul plantsmansaulLucy lucychamberlaingardensIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)Support the show

HEALTH NEWS   Move over, lycopene. Tomatoes' secret sauce may be phytoene A Hidden Gut Reaction May Explain Why Vegetables Are So Good for You Artificial sweetener xylitol associated with higher risk of adverse cardiovascular events Can you slow the aging process? Study reveals which interventions might help Overuse of inhalers found to increase heart attack risk in asthma and COPD patients

Welcome into the Smoke Circle for the start of season 8! The sisters have cooked up another episode of food history with part two of The Munchies That Made Us! In part one, we discussed four food staples that grew civilizations and created the classic munchies we know and love. Part two traces the origins of "The Holy Trinity" of savory stoner foods: pizza, tacos, and instant ramen. This episode shows how global trade, migration, war, and convenience shaped what we eat when the munchies hit. Along the way, we debate who has the best pizza, get delightfully sidetracked by tomato lore (did you know the tomato isn't native to Italy?!), the mystery of the taco, and what a hostage crisis did for instant ramen sales. ~~~~~~*Timestamps 01:05 - Part two preview: pizza, tacos, and instant ramen 06:31 - Recap of part one and the role of staple crops 07:30 - Why pizza belongs on every munchies list 09:58 - Focaccia, flatbreads, and the missing tomato 12:39 - Tomatoes begin in Mesoamerica, not Italy 15:03 - Columbus, Cortés, and the Columbian Exchange 19:26 - Europe mistrusts tomatoes as “wolf peaches” 27:28 - Naples, volcanic soil, and the first tomato sauce pizza 30:07 - The Margherita pizza legend and royal branding 32:24 - Pizza spreads through Italy and into the United States 38:35 - What counts as a taco and why chalupas are real 40:05 - Corn tortillas in Mesoamerica and the roots of taco culture 42:40 - One theory for the word taco from silver mines 46:37 - The “chili queens” and tacos entering American food culture 49:52 - Glenn Bell, Taco Bell, and the commercialization of tacos 54:10 - Instant ramen as one of the world's most consumed foods 56:10 - Japan closes its doors, then reopens under the Meiji Restoration 58:00 - Chinese noodle soup becomes ramen in Yokohama 59:48 - World War II destruction and the food crisis in Japan 64:28 - Momofuku Ando spots the long ramen line that sparks an idea 66:26 - The invention of shelf-stable instant noodles and the launch of Chicken Ramen 70:31 - Cup noodles and the push into the American market 73:52 - The hostage crisis accidentally becomes a massive ramen commercial 78:40 - The Shin-Yokohama Ramen Museum and ramen culture today 81:12 - Why convenience foods matter and what they trade off~~~~~*Mentioned in the Episode:Episode 90: The Werewolf Trials of Europe Half Baked (1998) Munchies List~~~~~*The Socials and Patreon!Patreon-- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Best Buds Club!⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@HighTalesofHistory⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  TikTok⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@HighTalesofHistoryPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  YouTube-- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@High Tales of History⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠ -⁠⁠⁠⁠⁠⁠⁠⁠⁠High Tales of History or ⁠⁠@HighTalesofHistory ⁠Email—hightailingthroughhistory@gmail.com⁠ ~~~~~~*Source Material and References:Sources:https://www.youtube.com/watch?v=AN00PtRWjlUhttps://en.wikipedia.org/wiki/History_of_pizzahttps://www.history.com/articles/a-slice-of-history-pizza-through-the-ageshttps://www.twistedtaco.com/the-history-of-the-tacohttps://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/https://www.google.com/search?q=firebombing+of+japan+vs+atomic+bombshttps://ramenmuseum.nyc/history-of-ramen/https://www.youtube.com/watch?v=Nov7lFsvBIo~~~~~~~*Intro/outro and Transition Music created all from: "Hit the Streets" Music licensed through Soundstripe on Riverside.fmCode: 5SFLA6TCMVWJERUU, EMPRILZIRAMJL8ZR

John Maytham speaks to Tony Jackman, editor of Daily Maverick’s TGIFood, about the history of tomato bredie, C. Louis Leipoldt’s influential recipe, and Tony’s updated take on this classic Cape dish. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Welcome into the Smoke Circle for the start of season 8! The sisters have cooked up another episode of food history with part two of The Munchies That Made Us! In part one, we discussed four food staples that grew civilizations and created the classic munchies we know and love. Part two traces the origins of "The Holy Trinity" of savory stoner foods: pizza, tacos, and instant ramen. This episode shows how global trade, migration, war, and convenience shaped what we eat when the munchies hit. Along the way, we debate who has the best pizza, get delightfully sidetracked by tomato lore (did you know the tomato isn't native to Italy?!), the mystery of the taco, and what a hostage crisis did for instant ramen sales. ~~~~~~*Timestamps 01:05 - Part two preview: pizza, tacos, and instant ramen 06:31 - Recap of part one and the role of staple crops 07:30 - Why pizza belongs on every munchies list 09:58 - Focaccia, flatbreads, and the missing tomato 12:39 - Tomatoes begin in Mesoamerica, not Italy 15:03 - Columbus, Cortés, and the Columbian Exchange 19:26 - Europe mistrusts tomatoes as “wolf peaches” 27:28 - Naples, volcanic soil, and the first tomato sauce pizza 30:07 - The Margherita pizza legend and royal branding 32:24 - Pizza spreads through Italy and into the United States 38:35 - What counts as a taco and why chalupas are real 40:05 - Corn tortillas in Mesoamerica and the roots of taco culture 42:40 - One theory for the word taco from silver mines 46:37 - The “chili queens” and tacos entering American food culture 49:52 - Glenn Bell, Taco Bell, and the commercialization of tacos 54:10 - Instant ramen as one of the world's most consumed foods 56:10 - Japan closes its doors, then reopens under the Meiji Restoration 58:00 - Chinese noodle soup becomes ramen in Yokohama 59:48 - World War II destruction and the food crisis in Japan 64:28 - Momofuku Ando spots the long ramen line that sparks an idea 66:26 - The invention of shelf-stable instant noodles and the launch of Chicken Ramen 70:31 - Cup noodles and the push into the American market 73:52 - The hostage crisis accidentally becomes a massive ramen commercial 78:40 - The Shin-Yokohama Ramen Museum and ramen culture today 81:12 - Why convenience foods matter and what they trade off~~~~~*Mentioned in the Episode:Episode 90: The Werewolf Trials of Europe Half Baked (1998) Munchies List~~~~~*The Socials and Patreon!Patreon-- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Best Buds Club!⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@HighTalesofHistory⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  TikTok⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@HighTalesofHistoryPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  YouTube-- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@High Tales of History⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠ -⁠⁠⁠⁠⁠⁠⁠⁠⁠High Tales of History or ⁠⁠@HighTalesofHistory ⁠Email—hightailingthroughhistory@gmail.com⁠ ~~~~~~*Source Material and References:Sources:https://www.youtube.com/watch?v=AN00PtRWjlUhttps://en.wikipedia.org/wiki/History_of_pizzahttps://www.history.com/articles/a-slice-of-history-pizza-through-the-ageshttps://www.twistedtaco.com/the-history-of-the-tacohttps://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/https://www.google.com/search?q=firebombing+of+japan+vs+atomic+bombshttps://ramenmuseum.nyc/history-of-ramen/https://www.youtube.com/watch?v=Nov7lFsvBIo~~~~~~~*Intro/outro and Transition Music created all from: "Hit the Streets" Music licensed through Soundstripe on Riverside.fmCode: 5SFLA6TCMVWJERUU, EMPRILZIRAMJL8ZR

Here in the South, tomato season is just about done for the year, so tomato breeder and tomato-growing expert Craig LeHoullier is back as my guest on the podcast so we can discuss what we learned this year and check in on the progress of Craig's breeding experiments. Podcast Links for Show Notes Download my free eBook 5 Steps to Your Best Garden Ever - the 5 most important steps anyone can do to have a thriving garden or landscape. It's what I still do today, without exception to get incredible results, even in the most challenging conditions. Subscribe to the joegardener® email list to receive weekly updates about new podcast episodes, seasonal gardening tips, and online gardening course announcements. Check out The joegardener® Online Gardening Academy for our growing library of organic gardening courses. Follow joegardener® on Instagram, Facebook, Pinterest, and Twitter, and subscribe to The joegardenerTV YouTube channel.

Does Chef Feker recommend different types of tomatoes & onions for different types of dishes?

It's the time of the year when, if you're lucky, your neighbors will offer you some lovely vine-ripened tomatoes that are so much better than the cardboard things they sell at the supermarket. Movie theaters are also offering some interesting things. We've been sampling so of what they have to offer and we start with "The Dog Stars." It's a post-apocalyptic (yeah, one of those again) movie but this one is directed by (Sir) Ridley Scott and stars Jacob Elordi, Josh Brolin and of course, Margaret Qualley. She's in everything. Bill McCuddy saw it and he'll tell you all about it. We've also got the movie the Warner Bros bean counters didn't want you to see: "Coyote vs Acme." Bill McCuddy and Bill Bregoli both saw it and laughed like crazy. We've also got "Tony" which is about one summer in the life of Anthony Bourdain and a very strange movie called "It Ends" which the twenty-somethings are crazy about. For you streaming fans there's "Prey" and "Agent Zero." Plus Neil Rosen has news of yet another Woody Allen film and he tells us about interview shows he's been watching on YouTube. We'll get him out of the house soon. So, listen in!

Rogue Valley food experts share what to eat now and how to preserve tomatoes, peppers, blackberries and elderberries through freezing, canning and fermentation.

We've got a real treat for you now, legend in the kitchen, Mr Ray McVinnie is with me to share a recipe for Easy Eats Wednesday. Click HERE for Ray's recipe.

F1 confirms its Abu Dhabi Grand Prix is on despite war jitters, luxury tour operator Black Tomato sells 75% of itself to its own staff instead of private equity, and Thailand tries once again to collect a tourist fee it's been attempting since 2020. On today's Skift Daily Briefing, Bailey Schulz, Skift's Global Tourism Reporter, breaks down why Abu Dhabi's bet on marquee events like F1 keeps paying off, how Black Tomato's employee ownership move is a pointed contrast to travel's private equity wave, and why Thailand's latest tourist fee attempt faces the same question it always has — how to actually collect it. Articles Referenced:Connect with Bailey SchulzF1 Confirms Abu Dhabi Grand Prix — Events Calendar Is Propping Up TourismBlack Tomato Founders Sell 75% to Employee Ownership Trust but Keep Control — ExclusiveThailand's Six-Year Tourist Fee Saga Returns With a $14 Price Tag Connect with Skift LinkedIn: https://www.linkedin.com/company/skift/ WhatsApp: https://whatsapp.com/channel/0029VaAL375LikgIXmNPYQ0L/ Facebook: https://facebook.com/skiftnews Instagram: https://www.instagram.com/skiftnews/ Threads: https://www.threads.net/@skiftnews Bluesky: https://bsky.app/profile/skiftnews.bsky.social X: https://twitter.com/skift Subscribe to @SkiftNews and never miss an update from the travel industry.

Sherri Harrah continues with hour 2 from 8/23/26 answering your questions about birdwatching and the Merlin app, getting rid of nutsedge in the garden bed, fungus problems, daisies that keep hanging around, when to and when not to, use herbicides, tomato cage suggestions, spider mites and mealy bugs on citrus The post Birdwatching, Nutsedge, Fungus, Daisies, Herbicides, Tomatoes, Spider Mites & Bugs -260823-H2 appeared first on HomeShow Garden Pros Radio.

Tomato sauce spill, Swaffham traffic, Norfolk news, lorry accidents, road closures and one enormous quantity of ketchup are the unlikely ingredients in this episode of Mark and Pete. Because sometimes the great machinery of world affairs pauses for a moment and Britain gives us the news story we actually need.A truck carrying tomato sauce overturned near Swaffham in Norfolk, spilling its load across the road and leaving emergency services with the sort of clean-up operation nobody quite expects when they start a shift.Yes. A truck load of tomato sauce.There was disruption. There was a road closure. There was an impressive amount of red stuff where red stuff really shouldn't be. And somewhere, presumably, there was a very unhappy person looking at several thousand meals' worth of tomato sauce spreading itself across Norfolk.Naturally, Mark and Pete approach this important breaking story with the journalistic seriousness it deserves.Which isn't very much.We ask whether motorists were able to ketchup with the traffic, whether police managed to get to the sauce of the problem, and whether stranded drivers were left stewing while the clean-up operation got under way. Did anyone relish the challenge? Was the driver in a pickle? And why, at the crucial moment, was there apparently no articulated lorry carrying several tonnes of chips coming in the opposite direction?An opportunity missed.But beneath all this nonsense, and there is quite a lot of nonsense, there's something rather wonderful about British local news. The world may be worrying about wars, elections, artificial intelligence and the future of civilisation, but somewhere in Norfolk a road is covered in tomato sauce and somebody has to sort it out.

Hi, happy Friday! We're back with episode SIX of the What To Cook show and today I'm cooking an easy peasy, absolutely delicious pasta. It's pasta alla vodka, but we're adding fresh in-season tiny tomatoes to the mix plus the spicy flavor bomb ingredient that I introduced in episode one of this series, Calabrian chili paste!I have excellent news: we are indeed publishing this recipe during Sungold season. So if you can track them down at your farmers' market or grocery store, I highly recommend it. Do any of y'all grow Sungolds in your home garden? Give us your tips, if so! I set out to cook this pasta in 20 minutes. Watch to see if I can beat the clock!A full written recipe for this Calabrian chili cherry tomato alla vodka will land in your inbox tomorrow morning along with all the usual notes and substitutions we provide here at WTC.If you aren't a paid subscriber yet, upgrade now so that you get it! Here are the salt pucks I'm obsessed with. And the recipe I mentioned from Make It Fast is on page 235! It's the slow-braised skillet lasagna and it is gooood. Also…Click here to watch this episode on Youtube.This series is sponsored by Cometeer. I've spent years perfecting low-effort, high-reward dinner recipes, and I genuinely didn't think that this concept existed for coffee at home, because absolutely no way, no how will you find me weighing grams and measuring water temperature in order to brew a perfect cup of coffee. The Cometeer team works with some of the best coffee roasters around the world, brews perfect cups of coffee (with all those finicky detailed measured to perfection), flash freezes them, and delivers them to your door in cute little aluminum capsules. You just pop one in your cup or mug, add water and/or your favorite milk, and get a perfect cup of coffee in seconds. Go to cometeer.com/caro and get $20 off your first order! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe

Support NEStalgia directly by becoming a member of our Patreon at https://www.patreon.com/Nestalgia  Members at the $5 and above level get access to our brand new show NEStalgia Bytes. A look at the famicom games you can play without any Japanese knowledge! For More NEStalgia, visit www.NEStalgiacast.com

Tomatoes beat drought by using water at just the right time How tomato 'golden hour' research could help crops survive heat waves and drought Contact the Show: coolstuffdailypodcast@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

What is the best way to ripen a tomato? Jay says that a tomato is best eaten straight off the vine, hot from the sun, with a little salt. His wife, Gina, says that while that sounds lovely, if they let their tomatoes ripen on the vine, the local wildlife will get to them first! She likes to pick them as they start to ripen and finish the process inside a paper bag with a banana. Jay wants her to stop being a premature picker. Gina says a bag-ripened tomato is better than no tomato at all! Who's right? Who's wrong? Thanks to reddit user u/FunnyFilmFan for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at reddit.com/r/maximumfun!  Watch the full episode on Youtube at youtube.com/@JudgeJohnHodgmanPod. Don't forget to subscribe! ---Judge John Hodgman is member-supported! Become a member to unlock special bonus episodes and more. Memberships start at just $5 a month. Just tap here!

Hello, Puzzlers! Today: A.J. & Greg present puzzling puzzles to each other.Join host A.J. Jacobs and his guests as they puzzle–and laugh–their way through new spins on old favorites, like anagrams and palindromes, as well as quirky originals.Subscribe to Hello, Puzzlers! wherever you get your podcasts! And come join our growing puzzle community over on Patreon, where you can find bonus episodes and other exclusive content!Our executive producers are Neely Lohmann and Adam Neuhaus of Neuhaus Ideas.The show is produced by Claire Bidigare-Curtis.Our Chief Puzzle Officer is Greg Pliska. Our associate producer is Andrea Schoenberg.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Millions watched Candace Owens face Andrew Wilson over Charlie Kirk and Tyler Robinson. Mainstream media ignored the fight, pretended it didn't happen. Jason didn't. Whitlock breaks down the real card: Joe Rogan as Don King, a $300K buy-in, a GiveSendGo refund ask, and a “contender” who couldn't name one charge. Neutral on Robinson's guilt. Not neutral on Candace's right to ask—or on extraction dressed up as debate. ➢ Show Outline 00:00 - The Candace Owens vs. Andrew Wilson Debate & Media Silence 00:44 - Joe Rogan as the Matchmaker: The Don King Analogy 02:18 - Wilson Paid $300,000 and Crowdfunded a Refund 04:38 - The "Tomato Can" Setup: Wilson as a Product 09:23 - The "Dead Body" Moment: Wilson Fails to Name the Charges 14:56 - Hatred of Candace, Not Concern for the Case 16:02 - The Alex Jones Prototype: Making Questions Too Pricey 17:08 - Two Americas: What Each Saw in the Debate 21:45 - Panel: Shemeka and Dre on Candace's Victory 27:14 - The Personal Cost and Erika Kirk's Public Role ➢ Follow Our GUESTS https://www.youtube.com/@TheShemekaMichelle  https://www.youtube.com/@DreAllDay ➢ Subscribe to Jason's other channel https://www.youtube.com/JasonWhitlock?sub_confirmation=1 https://www.youtube.com/@JasonWhitlockHarmony?sub_confirmation=1 https://www.youtube.com/@JasonWhitlockBYOG?sub_confirmation=1 https://www.youtube.com/@JasonWhitlockClips?sub_confirmation=1 ➢ Connect with Jason on Social Media:  https://x.com/JasonWhitlock  https://www.instagram.com/realjasonwhitlock/ https://www.facebook.com/jasonwhitlock ➢ Send Jason an Email FearlessBlazeShow@gmail.com ➢ Support The Blaze Visit https://TheBlaze.com. Explore the all-new ad-free experience and see for yourself how we're standing up against suppression and prioritizing independent journalism. Support Conservative Voices! Subscribe to BlazeTV at https://www.fearlessmission.com and get $20 off your yearly subscription. Learn more about your ad choices. Visit megaphone.fm/adchoices

JEM Dining co-owner chef Josh Mutchnick and chef Jamaurin "Vino" Wright join Holly Whitfield to talk about the Edge District restaurant's first three years, chefs' notebooks and what they will serve at the Aug. 22 Edgy Tomato Fest. They also make an announcement about a new service at JEM launching this fall.

Summer is here - we enter the long days and sultry nights with the garden looking glorious - but always looking to the horizon for a little bit of rain to keep things looking green and lush. Herbaceous borders are set to maximum colour, vegetable beds seem to multiply in growth weekly and the gardener's tan is ever present. So enjoy the long summer days, take some time to appreciate time in your garden and join the Talking Heads pair as they continue to look after their planty spaces, as well as enjoying their gardens at home.During the fifth Heatwave of the year, Saul is soloing it while out and abut in the South East of the UK working for Plant Heritage and visiting some gardens with the RHS Tender Ornamental Expert Group in Norfolk. Felbrigg Hall (NT) was a surprise of exotic and Mediterranean planting in a Walled garden space that included lush borders, some big pumpkins and lots of interesting metal sculptures. East Ruston Old Vicarage Garden, lived up to the hype of being one of the UKs premier gardens, with Hidcote-like garden rooms, stuffed with exotic and traditional plantings and a fantastic 'Desert Wash' dry garden that looked just right in the sweltering heat, transporting you to other warmer parts of the world. We also took part in the Hedychium trial being held there, and also being Saul's favourite part of the whole trip!Instagram links:Lucy lucychamberlaingardensSaul plantsmansaulIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)Support the show

Eating a ripe tomato fresh from the garden is one of the true pleasures of summer, but growing tomatoes can be challenging — especially if your plants get hit by disease. On this Horticulture Day episode, we talk about tomatoes and their many diseases with Chelsea Harbach, plant disease diagnostician with the Iowa State University Plant and Insect Diagnostic Clinic. Then, horticulturist Aaron Steil joins us to answer listener questions.

Eating a ripe tomato fresh from the garden is one of the true pleasures of summer, but growing tomatoes can be challenging — especially if your plants get hit by disease. In this episode, we talk about tomatoes and their many diseases with Chelsea Harbach, plant disease diagnostician with the Iowa State University Plant and Insect Diagnostic Clinic.

Second Date Update: Tomayto.. Tomato.. Potayto... Potato... See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Good Morning, E News: Gen Z is saving the movie theatre, The Rock is getting into music, Taylor Swift's cats are not liking her new dog, Henry Winkler's parents, Rod Stewart canceled his tour, Fake or For Real, Jeff's Italian Word of the Day, News That Didn't Make the News: Who is the dining manager in your family?, Using a bath towel, Second Date Update: Tomayto.. Tomato.. Potayto... Potato..., 1K Letter of the Day, Shop for Teacher, and more... See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fresh garden produce doesn't stay fresh by accident. Learn exactly where to store tomatoes, cucumbers, peppers, melons, and more so they last longer and taste their best. If you've ever wondered whether tomatoes belong on the counter or in the refrigerator, or why cucumbers sometimes get soft no matter what you do, this episode explains the simple science behind better produce storage so you can make the most of every harvest.

Greg Peterson says the only place that lack lives is between our ears — and if you've ever stood in your kitchen staring at 50 pounds of tomatoes, you know he's right. We talk about what to do with all of it. Greg hosts The Urban Farm Podcast (he just passed episode 1,000), and this one runs on both our feeds. We get into the harvest mindset, the one mistake that turns abundance into panic, and a long list of ways to put tomatoes, zucchini, and basil up for winter — including a few I'd never tried until this year. If you're new here: I'm Wendi Bergin, and I believe preparedness brings peace. Not fear. Peace. Chapters 00:00 — Welcome, and why we recorded this for both our audiences 01:20 — "The only place lack lives is between our ears" 02:10 — 40 tomato plants, worm composting, and volunteer tomatoes everywhere 03:30 — Seed starting and seed saving: what a grex is and why you'd want one 04:45 — Wendi's confession: she won't eat a fresh tomato 06:15 — The biggest mistake people make when harvest season starts 07:20 — Freeze first, can later — handling the early trickle 08:15 — Jars, lids, and buying in bulk before you're desperate 10:10 — Pint or quart? Wide mouth or regular? 11:30 — Why Wendi stopped canning seasoned sauce and cans it plain 13:40 — Why tomatoes need added lemon juice now 14:10 — Water bath vs. pressure canning, explained simply 16:00 — Tested recipes, rebel canning, and "when in doubt, throw it out" 19:30 — Bone broth and canning elderberry juice 21:10 — Fixing watery salsa, and the steam juicer trick 22:30 — Freezing tomatoes to release the water 23:40 — Don't throw out tomato water: stews, chili, and cooking pasta in it 25:10 — Roasted tomato sauce, skins on 26:00 — The two separate steps of canning: the recipe and the preserving 26:50 — Azure Standard, and what a bulk buying club actually is 29:00 — Freshly milled grain, Sue Becker, and the sourdough question 31:45 — Grain mills: NutriMill, WonderMill, MockMill 34:00 — Tomato powder and everything you can do with it 36:00 — Too much zucchini: relish, pickles, fritters, mock pineapple 39:00 — Zucchini lasagna with no pasta at all 40:20 — Preparedness brings peace 43:20 — Basil: pesto, basil salt, basil sugar 44:30 — Greg's 1,000 episodes and where to find us both A few things worth writing down The number one harvest-season mistake is walking in unprepared. Count your jars and your lids before the tomatoes come in. Today's tomatoes are less acidic than the ones our mothers canned. Added lemon juice is what makes water bath canning safe for them. Water bath handles high-acid foods — fruits, pickles, relishes, jams, acidified tomatoes. Pressure canning is required for meats and vegetables. Canning plain and seasoning later is simpler, safer, and more versatile. The canning process can throw off the flavor of herbs and spices. Follow tested recipes. USDA guidelines, the Ball Blue Book, your canner's manual. When in doubt, throw it out — the jar is worth more than the beans. Links Greg Peterson, The Urban Farm Podcast — https://www.urbanfarm.org Azure Standard — https://www.azurestandard.com Bread Beckers (Sue Becker) — https://amzn.to/4wXJ7cM Ball Blue Book of Preserving - https://amzn.to/4whgqpW USDA Complete Guide to Home Canning — https://nchfp.uga.edu Bill McDorman — seed saving, monthly seed chat on The Urban Farm Podcast Come find me Homesteading Made Simple / Joyfully Prepared — wherever you listen, and now on YouTube.  If this one helped, share it with the friend whose counter is currently buried in zucchini.   Joyfully Prepared Library -https://www.joyfullypreparedlibrary.com Meal Planning Worksheet - https://joyfulprep.kartra.com/page/planning Joyfully Prepared Realtor - https://joyfullyprepared.com/realestate/ Website - https://joyfullyprepared.com Instagram - https://instagram.com/joyfulprepper Facebook - https://www.joyfulprepgroup.com  

  So, we are here again, at the recycled plot line of “Lego needs to lose weight”.  This time, we got Pest involved so we can see the mens show off how competitive they are. The whole episode lets us explore our new bingo square: “Who's a Big Man?”.  They suffer through 1 workout and a fitness test at the doctor.  This week we dig into the biblical way to grow plants- Dan Carlson's  “Sonic Bloom”.   It's a fascinating dig that weaves in storylines you can't foresee: Guinness World Records, the best whistler on the planet, and a good ole Billy G grift.  If you would like to support the work that we do, head on over to www.buymeacoffee.com/diggingupthedug where you can buy us a coffee, if you would just like to support us in a one-off fashion. Or you can support us monthly by becoming a member and then you will get access to our ad-free episodes and bonus content like Pickle episodes, Mildred Mondays, recipes, and two new types of posts; Tell Us Tuesdays and Foodie Fridays . We have a lot of fun over there with our community of Pickle People. We have Merp, I mean Merch! over at https://digging-up-the-duggars.dashery.comTake a peek at our episode visuals and Mildred related contact at instagram.com/digginguptheduggarspod

This month we are focusing on Habit 8: Peaceful Productivity.My goal is to help you build habits peacefully so that you can impact your world powerfully.In the Hello Mornings Daily Podcast, I share a simple tip based on our monthly theme and then I close the podcast with our 3-Minute Morning Routine.THE 3-MINUTE MORNINGGod Time: Pray Psalm 143: 8 (Minute 1)Plan Time: Prayerfully Review Your Calendar  (Minute 2)Move Time: Take 5-10 Deep Breaths (Minute 3)That's it! Adjust as needed and use as your pathway to a growing morning habit!Want to go deeper with our workshops, journals, Bible Studies and accountability ? Join The Hello Mornings Academy, where we help Christian women build habits and reach goals peacefully so they can impact their world powerfully.GOODIES: Click here to download our FREE morning routine goodies.COMMUNITY: Click here to learn more about the Hello Mornings Academy.BOOK: Click here to get the Hello Mornings BookCheering you on,❤️ Kat Lee   

This week, we explore how the food industry uses science to develop new foods that are better for the environment, healthier, and still taste good. The show is produced by Petra Merzan, a student of the Norwich Research Park Biosciences Doctoral Training Partnership, which is funded by UKRI-BBSRC. Like this podcast? Please help us by supporting the Naked Scientists

Opie's sugar-free diet ends in non-explosive “bloops,” a toothpaste-tube bathroom struggle, and his wife casually leaving an enema on the sink. Meanwhile the cable company trenches through the neighbor's prize flower bed and tomatoes… and still doesn't fix the Wi-Fi. Plus Fauci pleading the Fifth on his tie color, Katy Perry trapped in a giant bottle, Erik's one-year SNL stories, and Ron's Mount St. Helens pimple. Pure unfiltered chaos.

In this episode, we share our smooch, marry, and kills for August. We discuss what's worth planting (smooch), what deserves room to grow (marry), and what needs to be pulled up by the roots (kill) as we tend to our August pop culture garden. Join us as we spotlight the shows made for hunkering down in the AC, the books perfect for a poolside read, and the movies worth sweating through the last stretch of summer to see.Relevant links: Our full show notes are at knoxandjamie.com/669The Popcast is turning 13! Join us for our annual All Skate Birthday Bash on Patreon: Tue, 8/11 at 9:30 pm ET. Head to knoxandjamie.com/birthday to join in the fun.Follow us @thepopcast on Threads and Instagram for giveaways all month long.Rewind: March SMK | Feb SMK | Nov SMK | We do SMK most weeks on Instagram at #popcastsmkAugust Vibe Check: High Holy Day for Tomatoes (and all veggies) | Tzatziki Dip Recipe | Leo BirthdaysRefresh: Smooch= give a shot, Marry = commit time to, Kill = do not murder! We're just suggesting to skip these things.SMOOCH // Teenage Sex and Death at Camp Miasma Drive-bys: Taylor Farms | Heirloom Black Diamond Watermelon | Hannah Einbinder/Gillian Anderson TwinningBonus segment: Join us on Patreon at the Friends with Benefots level to listen to the entirety of this episode ad-free and get exclusive content including our weekly TMYK segment.Episode sponsors: Merit Hosted on Acast. See acast.com/privacy for more information.