Podcasts about veganaise

Immer mehr vegane Alternativen zu tierischen Produkten stehen in den Läden. Sie heissen «planted chicken breast» oder «Veganaise». Soll ein Tiername draufstehen, wo kein Fleisch drin ist? Was soll man sich umgekehrt unter einem «Pfannenquader» vorstellen? Und welche Namen sind überhaupt erlaubt? Bei den Namen für vegane Fleischersatzprodukte herrscht derzeit noch Wildwuchs, trotz Richtlinien des Bundesamtes für Lebensmittelsicherheit und Veterinärwesen. Markus Gasser und Nadia Zollinger von der SRF-Mundartredaktion diskutieren die Überlegungen von Herstellern und Interessengruppen. Die Grundfrage ist: Wie viel Tier darf oder soll im Produktenamen stecken? Darüber hinaus werfen die beiden einen Blick auf Redewendungen wie «guet gmetzged», «es Hüendli rupfe» oder «mit dr Wurscht e Hamme abeschlaa». Warum und seit wann sind die Nutztierhaltung, das Schlachten von Tieren und das Essen von Fleisch in unserer Alltagssprache so tief verankert? Und wie gehen eigentlich Veganerinnen und Veganer mit dieser fleischlastigen Sprache um? Es geht in der Sendung also in vielerlei Hinsicht um die Wurst! Familienname Gautschi - Schreihals oder Geldhändler? Der Familienname Gautschi geht wohl auf das entsprechende schweizerdeutsche Wort Gautschi zurück, eine Bezeichnung für einen Schreier, einen gedankenlosen Schwätzer. Dass Übernamen, die eine Äusserungsweise von Personen bezeichnen, zu Familiennamen wurden, ist relativ verbreitet. Eine zweit Option ist, dass dem Namen das Wort Kawertsche zugrunde liegt, was im Spätmittelalter einen Geldhändler aus Südfrankreich bezeichnete und als Begriff in der Deutschschweiz gut belegt ist. Welche der beiden Möglichkeiten die historisch zutreffende ist, lässt sich nicht sicher sagen.

Immer mehr vegane Alternativen zu tierischen Produkten stehen in unseren Läden. Sie heissen «planted chicken breast», «Veganaise», «Pfannenquader» oder schlicht «the catch». Aber was stelle ich mir darunter vor? Und welche Namen sind überhaupt erlaubt? Bei den Namen für vegane Fleischersatzprodukte herrscht derzeit noch Wildwuchs, trotz Richtlinien des Bundesamtes für Lebensmittelsicherheit und Veterinärwesen. Markus und Nadia diskutieren die Überlegungen von Herstellern und Interessengruppen dazu. Die Grundfrage ist: Wie viel Tier darf oder soll im Produktenamen stecken? Darüber hinaus werfen die beiden einen Blick auf Redewendungen wie «guet gmetzged», «es Hüendli rupfe» oder «mit dr Wurscht e Hamme abeschlaa». Warum und seit wann sind die Nutztierhaltung, das Schlachten von Tieren und das Essen von Fleisch in unserer Alltagssprache so tief verankert? Und wie gehen eigentlich Veganerinnen und Veganer mit dieser fleischlastigen Sprache um? Klar ist: Heute geht es um die Wurst!

Aislynn wraps up her Hawaiian trip with skydiving, a multi-course farm-to-table dinner, and a locally-guided tour of the island with wild chickens, secret waterfalls, barefoot coconuts, and a vegetarian curry. And that's really only the beginning. Unanswered Questions: What is Veganaise? How Kauai went from volcano rock to soil Kauai trash management Random Question of the Week: Do aliens exist? Links/Recipes: Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks Please subscribe, follow, and rate us on your favorite podcast platform. Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104 Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support

This week, host Jason Jefferies is joined by Jonathan Ames, author of A Man Named Doll, which is published by our friends at Mulholland Books.  Topics of discussion include eating fish with Veganaise, sadistic-daddy books with a military angle, the difference in writing a novel versus writing for television, police-related violence, payphones, drugs, deep Googling, and much more.  Copies of A Man Named Doll can be ordered here with FREE SHIPPING for members of Readers Club+.  

بیاید از جسم و سیاره مون همزمان مراقبل کنیم با مصرف غذاهای سالمتر و گیاهی انواع خوراکی ها ،کیک، پنیر، چیزکیک، سس + دهها دستور پسخ غذاهای کاملا گیاهی و سبز که برای درست شدنشون هیچ حیوونی نه کشته شده ، نه اسیر شده و نه زجر کشیده اسپانسر این قسمت ساعت صفر * VEGANAISE فروشگاه نویسندگان قسمت هجدهم : هادی طامه - امین متین خوانشگر : امین متین ساعت صفر را در شبکه های اجتماعی دنبال کنید | Telegram | Twitter | Instagram حمایت از ساعت صفر * ساعت_صفر پادکست سریالی در ژانر معمایی ترسناک# داستان ساعت صفر اورجینال است و کلیه حقوق آن در ایران متعلق به شرکت آیین مکث سیمرغ و در بیرون ایران متعلق به کمپانی هنری سویج میباشد ✅ Savage Art Production S01-EP18 , Saatecefr , Persian Series Podcast , Persian Horror Story, Persian Horror Podcast All Rights Reserved by Amin Matin & Savage Art Productions --- Send in a voice message: https://anchor.fm/saatecefr/message

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.This week my guest is the lovely NED SEDGWICK. He’s a voice you’ll know from podcasts galore, and he’s also something of a hobbiest food historian which is pretty amazing. We talk all things ‘culture’ when it comes to food and he teaches me a secret about the Queen! Everything written below in CAPITALS is a link to the relevant webpage. Tickets to see Hoovering LIVE in 201916th FEB - MAPS Festival, NEWCASTLE featuring Seymour Mace, Anna Hedworth and more guests tba. 3rd MARCH - LONDON. Vaults Festival30th MARCH - GLASGOW International Comedy Festival RecipesNed includes the recipe in the show but essentially it’s whole bunch of root vegetables and capsicum peppers in a roasting tin, sunflower or olive oil, salt, pepper - stick the oven on a really low heat and then roast it for absolutely bloody hours until it’s very nearly burned. Honourable MentionsListen to Ned’s podcasts GROWNUPLAND, GLOBAL PILLAGE and his new one, INTERNATIONAL DISH in aid of brilliant charity TIMEPIECE. I implore you to get a parcel of artisan brownies sent to yourself from the delicious and brilliant for vegans SIMPLY CAKE CO. and don’t forget to use the discount code HOOVERINGPOD if you’re buying before the end of April. GREGGS who have vegan sausage rolls now, and the brilliant VEGANAISE fake. mayonnaise. Of course you have to check out MO’S EGGSThe pizza place he’s on about it FRANCO MANCA, I’ve never actually been but it’s meant to be lush.OH, AndIf you have got a any spare dosh to give a month I’m on this great site called PATREON where I exchange for rewards including exclusive content for your hard earned cash which means I can keep doing and improving the podcast. Click on the word PATREON, either of them See acast.com/privacy for privacy and opt-out information.

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.This week my guest is only Countdown mega-brains and former superstar of Strictly… RACHEL RILEY. We’re talking living in an ex-brothel, overcoming mega-health issues. And guess which animal’s willy she’s seen?! RecipesRachel made lots of lovely fresh salads and smoked humous from Riverford as well as the creamiest guacamole, ever. And I made a pinto bean dip - which I’ll take photo graphs of the recipe and add them to the Facebook post for this podcast which you and click to get to HERE.Honourable MentionsYou can get tickets to see HOOVERING LIVE at the MANCHESTER PODCAST FESTIVAL by clicking HERE.We spoke about the comically rude but brilliant vegan cookbook THE THUGS COOKBOOKThe veg boxes we both use are called RIVERFORD and ODDBOX and email me if you want to get 50% off your first Oddbox (though at time of writing you need to live in London I’m afraid)Herring in a fur coat is THISThe film I watched that made me start my flirtation with veganism is called CARNAGE by Simon Amstell and is on iplayer now. And the best vegan breakfast in Manchester is Salford’s GRINDSMITHS.And the best vegan mayonnaise is VEGANAISE. OH, AndIf you have got a any spare dosh to give a month I’m on this great site called Patreon where I exchange for rewards including exclusive content for your hard earned cash which means I can keep doing and improving the podcast. Click on the word Patreon, either of them See acast.com/privacy for privacy and opt-out information.

Welcome to Episode 2!We get down and dirty with major vegan controversies dividing our community such as pronouncing Veganaise, 'Vegan -ays' or 'veg- gen-aise'! Chia, are we with those glutinous little seeds or do we run away from them? And does what happens when the fridge door is open, stay in the fridge?We taste test Cosi Bio's deli meat with peppers & Mindfuel's chia pudding, share our love of Picky Wops pizza, find out why so much vegan cheese comes from Greece plus Sean gives more grilled sandwich top tips! Picky Wops Pizza and yes that crust is stuffed! Its full of heavenly almond ricotta! This week's taste test was this vegan deli meat in a grilled sandwich with lettuce and Veganaise. This was the sweet choice for this weeks taste test.

A low-fat redo of remoulade sauce on top of crunchy Celeriac sticks with it's subtle celery flavor.