Podcasts about vegetables

Luke Boulus joins us for this week's edition of Pick of the Crop. It's the best daily double - what's freshest and best at Westridge Fruit & Vegetables and what's the best bet on the track.

Kenneth Keavey has a PhD in chemistry and spent his early career in pharma and biotech. He now grows organic vegetables on twenty-five acres outside Galway, and he's the first to point out the irony: he was an organic chemist, and now he's an organic farmer.In this episode he takes Laura through what's actually on the food we eat, and how little of it we're told. Around 95% of conventional fruit and veg has had some treatment or another. Citrus is dipped or sprayed after harvest in waxes containing quite toxic, in some cases carcinogenic, chemicals to stop fungus growing on the skin. Most of it is legal, disclosed somewhere, and almost never read.Then comes the detail that stops the conversation. In the EU you're allowed 10mg of glyphosate per kilogram of wheat and 20mg per kilogram of oats — twice as much of a probable carcinogen in your porridge as in your toast. Kenneth and Darina Allen went to the Department of Agriculture to ask why. They were told that people eat less porridge than they do toast.It isn't all alarm. Kenneth refuses to scaremonger and is as clear about what isn't known as what is. He's also quietly hopeful: his own land is full of insects and birdsong, and he has watched how fast nature comes back when you let it.

Have you heard of regenerative farming? What is it and how can it help prevent food waste. Linda Gassenheimer talks with Farmer Lee Jones. He has some answers for us. He created the chef's garden and the culinary vegetable institute researching new techniques producing flavor forward vegetables. Also wine and food consultant Sunny Fraser has some special vegetable information regarding Farmer Lee and his farms. 

Lester Kiewit speaks to Thabile Nkunjana, Senior Agricultural Economist at the National Agricultural Marketing Council (NAMC) about why consumers have seen a 200 percent increase in onions year on year. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i 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/@CapeTalkSee omnystudio.com/listener for privacy information.

A jar that seals is a jar that seals, and that's about all it tells you. In this episode, we're taking on four home canning myths that keep circulating in gardening groups, on food blogs, and in family recipe boxes: oven canning, open-kettle canning (and its cousin, flipping jars upside down), packing tomatoes and garlic in oil, and the idea that a salsa recipe can be tweaked however you like as long as it tastes right. For each one, we'll look at what the research from the National Center for Home Food Preservation and university extension services shows, why these methods fail, and what to do instead so your harvest stays on the pantry shelf and out of the danger zone. We'll also look at a study that checked 56 salsa canning recipes from food blogs, and what it found might make you rethink where your recipes come from. Let's dig in! Support the show and get your free gift at https://LarrysCoffee.com/JustGrow References and Resources: National Center for Home Food Preservation — Ensuring Safe Canned Foods: https://nchfp.uga.edu/how/can/general-information/ensuring-safe-canned-foods/ National Center for Home Food Preservation — Equipment and Methods Not Recommended: https://nchfp.uga.edu/how/can/general-information/equipment-and-methods-not-recommended/ National Center for Home Food Preservation — General Information (includes the 1943 history on oven and open-kettle canning): https://nchfp.uga.edu/how/can/general-information/ National Center for Home Food Preservation — Identifying and Handling Spoiled Canned Food: https://nchfp.uga.edu/how/can/general-information/identifying-and-handling-spoiled-canned-food/ National Center for Home Food Preservation — Tomato Acidification Directions: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-acidification-directions/ National Center for Home Food Preservation — Freezing Garlic-in-Oil: https://nchfp.uga.edu/how/freeze/vegetable/freezing-garlic-in-oil/ National Center for Home Food Preservation — Burning Issue: Can I Can My Own Salsa Recipe? (PDF): https://boone.mgcafe.uky.edu/files/nchfp_burning_issue_can_i_can_my_own_salsa_recipe.pdf D'Sa et al. (2007), Survey of Home Canning Practices and Safety Issues in the U.S.: https://nchfp.uga.edu/papers/2007/canning_survey.html Nummer et al. (2004), Studies on Safe Acidification of Salsa for Home Boiling Water Canning: https://nchfp.uga.edu/papers/2004/04ift-tomatosalsaPoster_combined.html Nummer et al. (2011), Current Food Safety Issues of Home-Prepared Vegetables and Herbs Stored in Oil, Food Protection Trends (PDF): https://www.foodprotection.org/files/food-protection-trends/Jun-11-Nummer.pdf Savoie & Perry (2019), Adherence of Food Blog Salsa Recipes to Home Canning Guidelines, Food Protection Trends: https://www.foodprotection.org/publications/food-protection-trends/archive/2019-09-adherence-of-food-blog-salsa-recipes-to-home-canning-guidelines/ University of Maine Cooperative Extension — The Missing Ingredient: Food Blog Salsa Recipes: https://extension.umaine.edu/food-health/2023/07/20/the-missing-ingredient-adherence-of-food-blog-salsa-recipes-to-home-canning-guidelines/ Penn State Extension — Say No to Oven Canning: https://extension.psu.edu/say-no-to-oven-canning Penn State Extension — Avoid Open Kettle Canning: Always Process Canned Goods: https://extension.psu.edu/avoid-open-kettle-canning-always-process-canned-goods Penn State Extension — Caution: Canning with Fats and Oils: https://extension.psu.edu/caution-canning-with-fats-and-oils Oregon State University Extension Service — Herbs and Vegetables in Oil, SP 50-701: https://extension.oregonstate.edu/catalog/pub/sp-50-701-herbs-vegetables-oil Oregon State University Extension Service — Preserving Garlic: https://extension.oregonstate.edu/food/preservation/preserving-garlic UC Agriculture and Natural Resources — Garlic: Safe Methods to Store, Preserve, and Enjoy, Pub. 8568 (PDF): https://ucanr.edu/sites/default/files/2020-09/335681.pdf Colorado State University Extension — Botulism, Fact Sheet 9.305: https://extension.colostate.edu/resource/botulism/ Just Grow Something: https://justgrowsomething.com Gardening Courses: https://justgrowsomething.com/courses Just Grow Something Merch and Downloads: https://justgrowsomething.com/shop Just Grow Something Gardening Friends Facebook Group: https://www.facebook.com/share/g/18YgHveF5P/ Check out how you can become a patron on Patreon: https://www.patreon.com/JustGrowSomething Feed my coffee habit: https://buymeacoffee.com/justgrowsomething Amazon storefront: https://www.amazon.com/shop/justgrowsomething Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Several big announcements this year have left vegetable growers around the country wondering what comes next. Heinz Wattie's is closing four sites, including its frozen packing operation in Hastings, while McCain is shutting its Hastings vegetable processing plant. For crop farmers, that means finding new buyers, rethinking what they plant, and asking whether New Zealand can support a local frozen vegetable industry at all. One of the growers caught up in it is Hew Dalrymple, who runs the cropping side of Waitatapia Station near Bulls and has been involved in efforts to keep vegetable processing going.

Send us Fan MailSally K. Norton is a returning guest on our show! Be sure to check out her first appearances on episode 208, episode 310, episode 571, and episode 816 of Boundless Body Radio, all of which are episodes that we share around the most!Sally K. Norton is an expert in the art and science of healthy eating and healthy living. Her interest and expertise in dietary oxalates originated from personal experience in healing pain and fatigue for herself and many clients.Sally is the Bestselling author of the 2022 blockbuster and much anticipated book Toxic Superfoods: Learn How Oxalate Overload is Making You Sick—and How to Get Better.Toxic Superfoodsis a masterful contribution to the literature on nutrition. It is a sweeping examination of oxalates from all angles—medical, scientific, historical, dietary, and cultural. Readers learn why oxalate toxicity has remained invisible in medical and nutritional practice and discover a simple program to get relief from the myriad conditions that oxalate toxicity can create.Her latest book is titled The Essential Low-Oxalate Cookbook: 75 Easy & Delicious Recipes to Avoid Toxic Superfoods and Heal Oxalate Overload.Find Sally at-https://sallyknorton.com/IG- @sknortonYT- Better with Sally K Norton Find Boundless Body at-myboundlessbody.comBook a session with us here! 

John Maytham speaks to Alba Du Toit, Chair of Innovative Agro-processing for Climate Smart Food Systems in the Department of Sustainable Food Systems and Development at the University of the Free State. 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.

Send us Fan MailJoin Gav and I for this episode of Extra, extra where we're talking death by bungee, death by penis enlargement, death by sunlounger and vegetable molestation, plus lots more!

Ah Autumn Bliss. Its been a long old summer of heat and drought - and though that may be great for those of us visiting the beach, our gardens (especially in the south) have taken a hammering. Gardening hasn't been much fun either. So its nice to get to the cooler and moister end of the year and enjoy the 'mellow fruitfulness' that will surround us for a few months. And as gardens we prepare for the winter, its a lovely time of year just to take a stroll into the garden, cup of tea in hand and revel in the the changing angle of the sun and the light that just makes the garden seem so magical at this time of year. But as a dedicated gardener don't spend to long dawdling - there still plenty of work to be done in the garden and time waits for no person!Finally Lucy and Saul are in the same room, if not in the correct counties to snatch a bit of time together to catch up and resume the #HortiWaffle. Saul has still be on his travels catching up on Hedychium trials, Plant Heritage work and enjoying the countryside of the British Isles from various train windows. Lucy has been enjoying a little more of the normal 'local' work with plenty of Autumn mulch to prepare and Chocolate Custard Creams to consume - isn't it nice to have a little normality back!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

Episode 717: Puke hasn't memorized the names of all the gay old musicians Brett likes. This makes Brett and Andrew mad. Weird Al was never on Cooking with Coolio. The tale of Andrew's beautiful old Honda CRV going missing from Brett's house and where it was found. The greatest car ever made according to Andrew was in Street Fighter 2. How many cars have we all had towed?

Nosipho Radebe speaks to Wandile Sihlobo, Chief Economist at Agricultural Business Chamber of SA (Agbiz)See omnystudio.com/listener for privacy information.

Kelly Gibney is with Jesse Mulligan to share this week's Easy Eats. She says tray bakes are such a weeknight win. Most of the cook time is hands-off and this one can easily go straight from the oven to the dinner table, where everyone can tuck in and serve themselves.

Industrialization has undoubtedly and profoundly shifted our relationship with food globally, and it can be hard to remember the work being done outside of commercialized growing to remain connected to the land through vegetables. What stories are held in the diversity of vegetable species across the globe? Today's guest, Ali Francis, is here to explore their fascinating and curious lives! Ali is an Australian-born journalist and former Bon Appétit reporter living in Salt Lake City, Utah. Her work has appeared in The Atlantic, The Cut, BBC, The Guardian, TASTE, and other publications. She's the co-founder of Best Food Blog, a journalist-owned publication about eating. Ali also writes Anyway!, a newsletter about building meaningful lives in these bizarre modern times. Her first book, The Curious Lives of Vegetables: An Artful Exploration of the Wonderful World of Edible Plants, Their History, and Their Crucial Role in Our Future is out now, and is a wild quest to uncover the stories we don't usually hear about plants. In today's conversation, Ali touches on how her and the book's artist Adriana Picker tackled such an immense and robust task of sharing plant narratives through writing and gorgeous illustrations, what factors have contributed to the declining biodiversity of vegetables in the world, how colonial naming conventions shaped our relationship to vegetable varieties, and the important role that seed savers play in building more vibrant, flavourful futures. Resources: Ali's Website The Curious Lives of Vegetables Anyway! Newsletter Best Food Blog Instagram: @alifrancis.me

In this episode we suggest a couple of places to visit, some RHS partner gardens are open. Prebooking may be required so check with the gardens first. There is the Guided Swiss Garden Tour near Biggleswade and the Arley Arboretum and Gardens in Arley.Hozelock have launched a new range of tools with handles that can be changed to be longer or shorter to suit your preference and task at hand, the range cover hand tools and larger digging tools with a new spade which is meant to be an improvement on the traditional design. They have also have redesigned the hose connector and have hopefully fixed the more common issues, so it now has a lock on it, the hose grip has been reversed so it should be better at stopping the hose blowing off and the likely hood of leaks has been reduced. With these improvements Hozelock have once again innovated and improved a classic part so hopefully we will waste less water from dripping hoses and have less issues with them blowing off.It's giant vegetable time, at the Malvern show on Friday the 25th to Sunday the 27th September. Gladys the Atlantic Giant pumpkin which weighs about 540kg is hopefully going to make it there from where it grew in Essex.A new Apple has been discovered in Luton. It is a cross between the James Grieve and a Newton Wonder. It's Apple Day the weekend of 26th , 27th September at the Garden Centre, with fantastic displays of Apples, Support from Mid Shires Orchards and Jerry Edwards. If you have an apple that you don't know what variety it is bring it for Jerry and he will hopefully identify it for you. We also chat about No Dig, and whether we can leave vegetable roots in the ground to rot down and whether double digging is now a thing of the past. Bill recommends pruning and tidying up your roses to stop wind rock from the winter winds. If you are going to plant any bare rooted plants this winter it's time to get out and prepare the ground. Get the ground loosened up by digging the area, add some well-rotted manure or compost to the ground, clear any weeds or unwanted plants from the area, and then cover with landscape fabric to stop any new plant growth before you plant.Our thanks to Chiltern Music Therapy for providing the music Hosted on Acast. See acast.com/privacy for more information.

An underground movement You can watch the video version unedited on Patreon ( I knew this one would make me laugh as I recorded it)

Marcus' What You Know 'Bout That trivia game for Monday September 21st, 2026. See omnystudio.com/listener for privacy information.

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.Saul returns to the Talking Heads Podcast after a small sabbatical travelling up and down the M4, M5 and A303 taking in the many landscapes of Southern Britain while visiting many a garden, plant paradise and the occasion flower show. His gardening life is a busy one especially this year, but the fact that he gets to see so many wonderful floral delights plus meet the gardeners and growers behind them makes the every increasing fuel bill bearable!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

Calorie deficits and macros seem like the latest buzz in the world of fitness. Essentially it's just dieting and eating well. But looking at it differently, it's a balancing act of eating less, yet eating better. In the age of Social Media, that's drinking more protein shakes and smoothies, eating more steaks, chicken, eggs and cutting carbs. That's a bit of a shift from the days body-builders bulking up on tuna and rice, or chicken and broccoli - but the focus on keeping up protein is still relevant today. Joining Tim Beveridge to unpack the shifting landscape of diets: Dietician and Head Of Nutrition for Beef + Lamb, Julie Sekula. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Andy Monaghan is a wonderfully creative soul both in the garden and beyond it, sharing his talents as a professional dancer and spending his “off season” knee‑deep in tulips, zinnias and prairie perennials. In this episode, Sarah is joined by Andy, a florist, flower grower and dancer, to choose the finest tulips for a collection that will come back year after year. They talk perennial tulips, resilient planting for hot dry summers, and the quiet joy of designing gardens that can cope with a changing climate.In this episode, discover:How Andy built a three‑tulip collection around perennial performers like ‘Artist', ‘Don Pedro' and the ‘Sarah Raven' tulipPractical ways to choose tulips and perennials that cope better with heat, drought and changing weatherThe reality of juggling two creative careers across seasons of the yearWhich plants thrived in a hot summer, from zinnias and prairie perennials to dahlias and phloxIdeas for designing both larger flower plots and small town gardensProducts mentioned:Tulip ‘Artist': https://www.sarahraven.com/products/tulip-artistTulip ‘Dom Pedro' (Tulipa ‘Don Pedro'): https://www.sarahraven.com/products/tulip-dom-pedroTulip ‘Sarah Raven': https://www.sarahraven.com/products/tulip-sarah-ravenHydrangea paniculata ‘Limelight': https://www.sarahraven.com/products/hydrangea-paniculata-limelightHydrangea arborescens ‘Annabelle': https://www.sarahraven.com/products/hydrangea-arborescens-annabelleAcanthus mollis ‘Rue Ledan': https://www.sarahraven.com/products/acanthus-mollis-rue-ledanSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Chef Ed Harris grew up in the Caribbean and South America, raised in a family where food was everything. His grandmother made breads, wines, and cheeses from scratch, and his mother's kitchen was the heart of the home. That upbringing sparked a passion that took him to New York City, where he trained in some of the city's finest kitchens, including Jean-Georges, Buddakan, and River Cafe, and eventually won Food Network's Chopped competition.But it was a family movie night watching "What The Health" that changed everything. What started as a one-week experiment became a full commitment to plant-based living, and a new mission: showing people how to make vegetables shine rather than treating them as an afterthought.Today, Chef Ed consults for major hotel brands including Hyatt and Marriott, runs The Plant-Based Kitchen Lab community, develops specialty spice lines and cookbooks, and helps chefs and food entrepreneurs build sustainable businesses beyond the traditional kitchen.In this episode of Pivot Podcast, Chef Ed shares what it really takes to make plant-based cooking bold, accessible, and full of flavor — and what the restaurant industry still gets wrong about it.You'll learn about:How a family documentary night changed the way Chef Ed cooks and eats permanentlyWhy homemade meat substitutes beat processed supermarket options every timeWhat higher-end restaurants are doing right with plant-based menusHow to make vegetables the star of the plate, not a side thoughtThe business side of plant-based cooking: consulting, community building, and creating multiple income streams as a chefGuest Linkshttps://knifenspoon.com/Social Media@ChefEdHarrishttps://www.instagram.com/chefedharris/https://www.linkedin.com/in/chefedharris/https://www.facebook.com/profile.php?id=100063766615743https://www.youtube.com/@ChefEdHarrisMemorable Quote"Nothing that happens right now determines your end goal. Keep moving forward, understand your why, and everything will fall into place."Show Notes

Wally finds himself ranting about PETA, and the gang reflects on their favorite childhood memories. You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies This podcast is crowd funded - that means that you help make it possible. If you like it and want to support it, give here.

On Tuesday 15th September 2026, Carl Munson's Good Morning Portugal! news leads with an Algarve farmer setting a new Portuguese pumpkin record at 905 kg (and also holding the melon record). Other headlines include a global report warning of democratic decline and an erosion of freedom of expression in Portugal, the Constitutional Court failing to maintain its blacklist of public officials, heavy vehicles without a Porto or Gaia destination being banned from the VCI, Faro Airport coming under pressure as new biometric border checks begin, and the Liberal leader calling for urgent state reforms. Weather is autumnal but still warm, with Faro reaching 31°C and Évora 33°C.#GoodMorningPortugal #PortugalNews #GiantPumpkin #Algarve #Democracy #FaroAirport #Biometrics #VCI #Portugal2026Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Get help moving to and living in Portugal

Sustainability does not happen in isolation. In this episode of Produce Talks podcast sponsored by Fyffes, CPMA's Daniel Duguay sits down with Tracy Shinners-Carnelley from Peak of the Market to explore why a whole-of-supply-chain approach is essential to delivering meaningful sustainability outcomes in Canada's fresh produce sector. Tracy discusses how decisions related to packaging, logistics, food loss and waste, and operations can have significant impacts on both environmental performance and economic viability, and why these considerations must be evaluated together rather than in silos.

The finding that Bunsen burners do not decrease deposition of microbe-containing particles, and how gut microbiota generate dinitrosyl iron complexes with cardiometabolic benefits. Become a patron of TWiM. Links for this episode: Bunsen burners don't do what you thought they did (Micro Spectrum) How does air circulate in passenger planes? | AFP How germs travel on planes | Raymond Wang Gut bacteria and cardiometabolic health (Cell) Music used on TWiM is composed and performed by Ronald Jenkees and used with permission. Send your microbiology questions and comments to twim@microbe.tv  

Better Lawns and Gardens Hour 2 – Coming to you from the Summit Responsible Solutions Studios.  Garden expert and landscape designer, Teresa Watkins and producer Lizzie Steele get a sneak peek into the future of gardening with Katie Dubow, president of Garden Media Group, as she shares insights from the newly released Garden Trends 2027 Report. Discover the emerging plants, design styles, and consumer trends shaping gardens and landscapes in the years ahead.In the second half of the program, UF/IFAS vegetable specialist Dr. Sara MacDonald discusses the secrets to successfully growing vegetables in Florida's unique climate. From seasonal planting schedules to proven tips for healthier harvests, Dr. MacDonald offers practical advice for gardeners of all experience levels. Sign up for Teresa's monthly gardening newsletter, “In Your Backyard” where you can read Teresa's what to do in your landscape tips, Landscape Malpractice: How to know when to fire your landscaper,” Teresa's Design Tips; Teresa's Plant of the Month, and more.  https://rb.gy/gf8k3s Registration is open for our Art in Bloom Garden Tours for 2027. Come join Teresa on these incredible inspiration and sublime national and international garden tours. You can sign up for the mailing list.   Graphic credit: Teresa Watkins Listen every Saturdays from 7am - 9am EST on WFLA- Orlando. Call in with your garden questions and text messages on 1-888.455.2867 and 23680, Miss the live broadcast? Listen on Audioboom podcast 24/7. https://tinyurl.com/bdszsha5    Join me on Facebook, Instagram. #WFLF #WFLA #FNN #WNDB #BetterLawns #gardening #Florida #planting #gardeninglife #radio #southflorida #northflorida #centralflorida #Deland #SHE #Orlando #Sarasota #Miami #FortLauderdale #podcast #syndicated #BLGradio #WRLN #WiOD #gardening #SummitResponsibleSolutions #QualityGreenSpecialists 

September is a turning point in the gardening calendar, a month in which we're preparing our plants - as we are ourselves - for the colder months.Sarah and Josie join forces this week to share the key jobs you should prioritise at this point in the year - from focusing on your edibles to deadheading your dahlias. September is also the time to plant out your biennials before the cold sets in, start forcing bulbs, and take cuttings of your tender perennials.Products mentioned:Mustards (Hardy Mustard Mix): https://www.sarahraven.com/products/hardy-mustard-mixSalad Rocket (‘Serrata'): https://www.sarahraven.com/products/salad-rocket-serrataMizuna: https://www.sarahraven.com/products/mizunaWinter Purslane: https://www.sarahraven.com/products/winter-purslaneCoriander (‘Leisure'): https://www.sarahraven.com/products/coriander-leaf-form-leisureFlat-leaf Parsley ‘Giant of Napoli' (Listed as ‘Gigante di Napoli'): https://www.sarahraven.com/products/parsley-gigante-di-napoliChard (‘Bright Lights'): https://www.sarahraven.com/products/chard-bright-lightsSpinach (‘Giant Winter'): https://www.sarahraven.com/products/spinach-giant-winterAmmi majus: https://www.sarahraven.com/products/ammi-majusAmmi visnaga: https://www.sarahraven.com/products/ammi-visnagaSalvia viridis ‘Blue' (‘Blue Monday'): https://www.sarahraven.com/products/salvia-viridis-blueBlack Scabious – Scabiosa atropurpurea (‘Black Cat'): https://www.sarahraven.com/products/scabiosa-atropurpurea-black-catHonesty (Lunaria annua ‘Chedglow'): https://www.sarahraven.com/products/lunaria-annua-chedglowSweet Rocket (Hesperis matronalis var. albiflora): https://www.sarahraven.com/products/hesperis-matronalis-whiteSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Ali Francis is an Australian writer and pastry chef living in Salt Lake City, Utah. She's the author of the new book The Curious Lives of Vegetables: An Artful Exploration of the Wonderful World of Edible Plants, Their History, and Their Crucial Role in Our Future. It's a must-read for produce lovers everywhere, with in-depth reporting and beautiful botanical illustrations that ensure you'll never look at the grocery aisle or farmers' market the same way again. Today on the show, Ali and I nerd out on all things vegetables. And it's the return of Three Things, where Aliza and Matt discuss what's interesting them in the world of food including Matt's recent trip to Chicago where he visited Mi Tocaya Antojería, Feld, and Mindy's Bakery. He was blown away by all three. Aliza checks out Elbow Bread's hot dog pop-up, Chambers for terrific late-summer cooking, and coffee at The Mandarin in New York City. Subscribe: ⁠⁠Apple⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

When I heard that today's guest, who's been a guiding force in educating organic farmers, was finally publishing a book specifically for gardeners … I was thrilled. I'd been following JM Fortier since his first handbook on biointensive organic market... Read More ›

From a Mumbai informal settlement to a scholarship worth more than $100,000 in Sydney, Sana Hussain Shaikh is opening a new chapter. The IT graduate is heading to the University of Sydney to study a Master of Computer Science, becoming the first scholar through its partnership with Aseema Charitable Trust and the first in her family to pursue postgraduate study. Sana spoke to SBS Hindi about her journey, future plans and her goal of using technology to make life safer for women and older people. Bhavya Pandey reports.

When I heard that today's guest, who's been a guiding force in educating organic farmers, was finally publishing a book specifically for gardeners … I was thrilled. I'd been following JM Fortier since his first handbook on biointensive organic market... Read More ›

From the first November blooms to the last flowers in May, narcissus can quietly carry your garden through the whole of spring. In this week's ‘grow, cook, eat, arrange', Tom Stimpson joins Sarah as they unpack what they found on a whirlwind narcissus trip to the Netherlands – from finely bred, climate‑resilient varieties to pots that brim with scent on the coldest days. They share their favourite tried‑and‑tested daffodils for pots, borders and cutting, and the key characteristics they now look for.In this episode, discover:How to plan a simple narcissus succession so you have daffodils in flower from November through to MayThe named varieties Sarah and Tom rate for pots, borders and cutting, such as ‘Avalanche', ‘February Gold' and ‘Starlight Sensation'Practical ideas for making your space work harder, including interplanting narcissus with dahlias for almost seamless colourProducts mentioned:Narcissus ‘Actaea': https://www.sarahraven.com/products/narcissus-actaeaNarcissus ‘Avalanche': https://www.sarahraven.com/products/narcissus-avalancheNarcissus ‘February Gold': https://www.sarahraven.com/products/narcissus-february-goldNarcissus ‘Tête‑à‑tête': https://www.sarahraven.com/products/narcissus-tete-a-teteNarcissus ‘Rip Van Winkle': https://www.sarahraven.com/products/narcissus-rip-van-winkleNarcissus ‘Silver Chimes': https://www.sarahraven.com/products/narcissus-silver-chimesNarcissus ‘Starlight Sensation': https://www.sarahraven.com/products/narcissus-starlight-sensationNarcissus ‘Pheasant's Eye': https://www.sarahraven.com/products/narcissus-pheasants-eyeNarcissus ‘Snipe': https://www.sarahraven.com/products/narcissus-snipeNarcissus ‘Sailboat': https://www.sarahraven.com/products/narcissus-sailboatNarcissus ‘Polar Hunter': https://www.sarahraven.com/products/narcissus-polar-hunterFritillaria meleagris (Snakeshead Fritillary): https://www.sarahraven.com/products/fritillaria-meleagris-plum-white-mixedSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

The growers of America's favorite vegetable are back in the field for harvest. Heidi Alsum-Randall joins us, she's the Chief Operating Officer at Alsum Farms & Produce. She tells Kiley Allan what this year's harvest has had in store.See omnystudio.com/listener for privacy information.

Send us Fan MailIn this week's Episode Lance and Jacklyn Discuss the once groundbreaking documentary from 2011 that argues for a reformation in the American diet and lifestyle.  The idea behind the film is one that rings true, especially for Jacklyn.  Listen in for a conversation about health, wellness, and lifestyle changes that can transform the way you live, look, and feel.  Jacklyn shares quick and easy recipes from her arsenal and tries to convince Lance to get on the health train too.Stay tune for the Treasure Chest to find out what we are reading, doing, watching, and learning.Enjoy!

In this episode, Ken and Lisa Watters-Lain of Watters Garden Center in Prescott share what time is best to plant fall vegetables. Learn which fall vegetables to consider and when to plant them for the best results. They also answer questions about bringing life back to a burned-out lawn, using humic acid, and improving apple tree harvests. Tune in if you're getting your landscape and garden ready for the changing season!Listen to Mountain Gardener on Cast11: https://cast11.com/mountain-gardener-with-ken-lain-gardening-podcast/Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/

In this episode, Dr. David Jockers is joined by his longtime friend Dr. Josh Axe, co-founder and chief visionary officer of Ancient Nutrition, founder of draxe.com, and founder of The Health Institute, for a deep dive into cellular longevity.   You will learn why some organs age faster than others, what's really happening inside your cell membranes and mitochondria as you get older, and which foods, from super berries and pomegranates to organ meats, healthy fats, fermented foods, and longevity mushrooms, do the most to slow that process down.   Dr. Axe and Dr. Jockers also break down his top longevity supplements, including vitamin D, soil-based probiotics, omega-3s, magnesium, and NAD/NMN, why quality matters so much more than quantity when it comes to supplements, and the surprising role of the gut microbiome, bee products, and daily herbal tea in living a longer, more vibrant life.   In This Episode:  00:00 Berry Powders Routine 00:14 Longevity Podcast Intro 04:02 What Is Cellular Longevity 04:52 Aging Organs and Cells 06:52 Cell Membranes and Mitochondria 09:26 Foods to Live Past 100 09:53 Super Berries for Longevity 13:18 Pomegranate and Urolithin A 17:24 Akkermansia and Ellagic Acid 19:00 Vegetables for Detox and Heart 20:35 Organ Meats and Methylation 23:44 Protein and Like Supports Like 25:37 Omega 3s and Healthy Fats 28:59 Oil Quality Over Smoke Point 29:18 Choosing High Polyphenol Olive Oil 30:19 Healthy Fats For Longevity 30:52 Fermented Foods And Gut Health 32:30 Longevity Mushrooms Explained 33:58 Longevity Foods Recap 34:42 Top Supplements Vitamin D 40:13 Probiotics Omega 3 And Quality 43:32 Avoiding Bad Supplements Calcium 44:21 NAD NMN And Supplement Impact 46:54 Magnesium Adaptogens And Green Tea 48:44 Bee Products And Venom Therapy 51:23 Herbal Tea Daily Ritual 52:28 Where To Find Dr Josh Axe 53:50 Final Thanks And Sign Off   This podcast is sponsored by Paleo Valley's Turmeric Complex, a whole-food organic turmeric formula (not just isolated curcumin) blended with coconut oil and black pepper for absorption, plus ginger, rosemary, and cloves for extra anti-inflammatory and brain-support benefits. Go to paleovalley.com/jockers for 15% off your order.   Bon Charge's Red Light Toothbrush combines the most researched red and near-infrared wavelengths (660 and 830 nanometers) with sonic power to support circulation, manage gingival inflammation, and aid recovery after dental procedures, all in your everyday brushing routine. It's HSA/FSA eligible, travel-ready, and low EMF. Go to boncharge.com and use code DRJOCKERS for 15% off, with free shipping and a 12-month warranty.   Inflammaging, the chronic low-grade inflammation that accelerates aging, often shows up first in the skin. Holistic Goddess Frankincense Castor Oil roll-on uses organic, cold-pressed, hexane-free castor oil and organic frankincense to deeply moisturize and soften the look of fine lines, with a cooling rose quartz applicator. Go to holisticgoddess.com and use code DRJOCKERS for free shipping.   Busy, stressed, low-carb, or training hard? You're likely losing more electrolytes than you realize. ReLyte from Redmond is made with Redmond's Real Salt, an ancient, unrefined Utah sea salt with trace minerals, plus two types of magnesium for better absorption, no sugar, and no artificial ingredients. Go to redmond.life/doctorjockers and use code JOCKERS for 15% off. "Pomegranates are right up there with goji berries as top superfoods for longevity."   Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean  TuneIn Radio   Resources:  Visit paleovalley.com/jockers to get 15% off Paleo Valley's Turmeric Complex and other products Visit boncharge.com and use code DRJOCKERS for 15% off the Red Light Toothbrush, with free shipping and a 12-month warranty Visit holisticgoddess.com and use code DRJOCKERS for free shipping on the Frankincense Castor Oil roll-on Visit redmond.life/doctorjockers and use code JOCKERS for 15% off ReLyte electrolytes     Connect with Dr. Josh Axe: Website – https://draxe.com/ Instagram – https://www.instagram.com/drjoshaxe/ Book – https://amzn.to/4glff4y   Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https:/www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/   If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/

Fermenting vegetables is a topic we all have questions on, whether we're just starting with fermentation or we've been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too.Supporters can also access an after show - I persuaded Holly to stay on a bit longer and talk to me about how to know if a ferment has gone bad and what steps you can take to combat mould.Holly is super busy right now organising her upcoming event, the fermentation summit which will run from September the 15th to 17th this year, 2026. If you would like to get access to a whole load of free video presentations by fermentation experts that will move your practise forward no matter where you are at, sign up at ancestralkitchenpodcast.com/hollysummit.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we cover:Equipment for fermentationThe use of inoculantsWhat the best cabbage is for sauerkrautWhat to do if your sauerkraut is dryThe importance of salt in fermentation and which salt is the bestWhat will make the difference between succeeding and failingHow long to ferment your sauerkraut forHow to make a year's worth of sauerkrautCucumber pickles, talking about how to avoid them going softThe personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:To sign up for The Fermentation Summit go hereHolly's websiteHolly's book Mouthwatering Sauerkraut Fermentation Made EasyKitchen Table Chat #36 (about 'snotty' ferments)Hollys post, How to Make Sauerkraut In a Crock in 7 Simple Steps [Healthy, Flavorful, Easy]Holly's cranberry and orange relish is within this post: Fermented CranberriesDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Join Scott Kummer, Josh Hohbein, Andrew Robot-Dinosaur, Caitlin Herd and Chris Morens to discuss: Rancid: And Out Come The Wolves and The Dead Kennedys: Fresh Fruit For Rotting Vegetables. Check out our new website at www.igtov.com Fill out the Poll for this show.  Remember....its never too late: https://igtov.com/poll/4b6fd9e8-1e91-4f2b-9420-0615ff99f6b9/vote All the other shows and forms can also be filled out on our website:  https://igtov.com/polls Or just view the chart: https://igtov.com/chart Get on the mailing list my emailing: igtovpod@gmail.com JoIn the "I've Got That On Vinyl" Facebook Group: https://www.facebook.com/groups/684186180585840

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

Hey Neighbor! Cooler temperatures are on the way, which means it's time to get your fall garden growing!In this episode, we're sharing some of our favorite fall crop varieties, including heat-tolerant options for those first plantings and cold-hardy varieties that are perfect for succession planting as the temperatures drop. We're also sharing a bonus flower that's joining our starter plant lineup!We'll talk about how to fertilize your fall crops for strong growth, what to expect with your starter plants as they ship, and how to get your garden prepped and ready for planting.And don't forget about those fall pests! We'll cover what to watch out for, how to spot the damage, and what you can do to stay ahead of them.Join us in the garden for plenty of tips to help make your fall garden a success!LIVE PLANTS - https://growhoss.com/collections/plants-bulbsPEST CONTROL - https://tinyurl.com/yf5694stWEBSITE - https://growhoss.com/JOIN THE HOSS GARDENING CLUB - https://shorturl.at/QXp2LEMAIL NEWSLETTER SIGN-UP - https://bit.ly/3CXsBAlJOIN OUR ROW BY ROW COMMUNITY:https://www.facebook.com/groups/rowbyrowFOLLOW US:Facebook - https://facebook.com/hosstools​Instagram - https://instagram.com/growhossTikTok- https://tiktok.com/@gardeningwithhossPinterest- https:/pinterest.com/growhoss#hosstools​#vegetablegarden​#hoss#getdirty#hosstoolsseeds#growyourownfood#growhoss#howtostartseeds#gardening #fallgardening

If grey squirrels have ever stripped your pots overnight or raided a carefully planted bulb lasagne, there are ways to protect your perfectly composed pots.Sarah is joined by Josie Lewis this week to share what's actually worked at Perch Hill after years of trials – from cleverly laid thorny rose prunings to beautiful pot toppers that protect bulbs and earn their keep. In this episode, discover:How Sarah and Josie protect freshly planted bulbs from grey squirrels and other pests without relying on ugly or ineffective solutionsExactly how to use thorny stems as a simple, physical barrier over pots through autumn and winterWhich ornamental plants make the best pot toppers over bulbs, and where each works bestHow to use edible pot toppers such as hardy lettuces and salad leaves to both shield bulbs and provide generous harvests before tulips emergeProducts mentioned:Ammi visnaga: https://www.sarahraven.com/products/ammi-visnagaAmmi majus: https://www.sarahraven.com/products/ammi-majusHeuchera ‘Black Taffeta': https://www.sarahraven.com/products/heuchera-black-taffetaErysimum ‘Bowles Mauve': https://www.sarahraven.com/products/erysimum-bowless-mauveWallflower ‘Sugar Rush Purple': https://www.sarahraven.com/products/wallflower-sugar-rush-purple-bicolour-f1Cerinthe (Honeywort): https://www.sarahraven.com/products/cerinthe-major-purpurascens Cerinthe 'Kiwi Blue':  https://www.sarahraven.com/products/cerinthe-major-kiwi-blueMizuna ‘Red Knight': https://www.sarahraven.com/products/mizuna-red-knight-f1Salad Rocket: https://www.sarahraven.com/products/salad-rocket-serrata‘Red Frills' Mustard: https://www.sarahraven.com/products/mustard-red-frillsSea Holly (Eryngium): https://www.sarahraven.com/products/eryngium-x-zabelii-big-blueSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Protein percentage is only part of the story when it comes to feeding poultry well. What matters is how protein, amino acids, fats, fiber, and the other components of a diet work together.In this PK360 discussion, Rip Stalvey, Jeff Mattocks, and Carey Blackmon take a deeper look at three major components of poultry diets—protein, fat, and fiber—and explain why simply choosing the feed with the highest protein number may not give your birds what they actually need.We discuss vegetable and animal protein sources, why amino acids such as lysine, methionine, and cysteine matter, and how protein needs change as birds grow and enter production. The conversation also explores fish meal, fiber and gut health, the relationship between fat and fiber, different sources of dietary fat, and some of the practical compromises involved in mash, pellet, and crumble feeds. The discussion emphasizes that protein percentage alone can be misleading when amino-acid balance and total feed intake aren't considered.You'll also hear practical discussion about reading feed tags, feeding chicks and growing birds, breeding-season nutrition, whole grains, oats, feed freshness and storage, and questions from poultry keepers watching the original PK360 LIVE.Use the chapters below to listen from beginning to end or jump directly to the subject you need.Poultry Keepers 360 brings together practical experience and thoughtful poultry education to help poultry keepers better understand their birds and make informed decisions about breeding, management, and nutrition.If you enjoy thoughtful, experience-based poultry information like this, that's what this channel is all about.Chapters & Timestamps0:00 Welcome & What We're Covering1:07 Protein Sources in Poultry Diets3:31 Why Amino Acid Balance Matters5:03 Animal vs. Vegetable Protein9:02 Fish Meal & Sustainable Sources12:13 Fish Meal, Feather Quality & Eggs16:25 Lysine, Methionine & Cysteine19:21 How Much Protein Do Chicks Need?25:07 Protein Needs for Growing Birds26:13 Developer & Layer Feed28:30 Do Some Breeds Need More Protein?29:22 Nutrition for Breeding Stock30:34 Fertrell Sponsor Break31:40 Why Fiber Matters34:31 Fiber, Gut Health & Bird Behavior35:42 Choosing Effective Fiber Sources37:42 Whole Oats & Diet Self-Selection39:00 Balancing Fat and Fiber40:23 Choosing Better Fat Sources41:48 Animal Fat & Shelf Life43:58 Vegetable vs. Animal Fats45:24 What Fat Does for the Bird47:35 Reading Fat & Fiber on Feed Tags49:22 Why Good Fat & Fiber Levels Are Hard to Find51:15 Whole Grains & Feeding Grit52:49 Ergot Risk in Rye53:44 Feed Freshness & Shelf Life56:09 Mash vs. Pellets57:32 Chick Feed & Breeder Supplement58:12 What Is Mash Feed?1:00:23 How Long Does Feed Stay Nutritious?1:00:52 Calcium in Poultry Feed1:03:40 How Long Can Whole Grains Be Stored?1:05:07 Closing ThoughtsJoin our Facebook Groups:Poultry Keepers 360 - -  https://www.facebook.com/groups/354973752688125Poultry Breeders Nutrition - https://www.facebook.com/groups/4908798409211973

In this episode of This Is Ag!, Hilary Craig, Director of Produce Category Management at Misfits Market, joins me to explore the connection between agriculture, sustainability, and the people who eat the food farmers grow. Hilary shares how her work helps connect growers with consumers by finding a market for quality produce that may be overlooked because of cosmetic imperfections. From scarred blueberries to unusually shaped fruits and vegetables, the conversation explores how our expectations of perfect-looking produce contribute to food waste and how education and storytelling can help change that. Together, we discuss the importance of understanding where our food comes from, appreciating the work and relationships behind every piece of produce, and choosing flavor and quality over appearance. We also look ahead at the future of agriculture, where technology can help reduce waste, but the human connection to food, farming, and one another remains irreplaceable. Misfits Market: https://www.misfitsmarket.com Kirti Mutatkar, President and CEO of UnitedAg: Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg - www.unitedag.org UnitedAg Health and Wellness Centers - https://www.unitedag.org/health-benefits/united-agricultural-benefit-trust/health-centers/ Episode Contributors - Hilary Craig, Kirti Mutatkar, Dave Visaya, Mickayla Ursini The episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.com Blue Shield of California - https://www.blueshieldca.com Elite Medical - https://www.elitecorpmed.com Gallagher - https://www.ajg.com/ SAIN Medical - https://sainmedical.com/ MDI Network - https://www.mdinetworx.com/about-us

Subscribe to our new Youtube Channel to watch the show! SUBSCRIBE NOW We're back with some more Gilmore Girls! Join us in this journey on social media - @gilmorethemerrierpod. ABOUT: GILMORE GIRLS (SEASON 2 EPISODE 17) Lorelai and Emily spend a weekend at a health spa; unwelcome visitors spoil Rory's plans for an evening alone. AIR DATE & NETWORK FOR: GILMORE GIRLS (SEASON 2 EPISODE 17) April 16 2002 | The WB CAST & CREW OF: GILMORE GIRLS (SEASON 2 EPISODE 17) Lauren Graham as Lorelai Gilmore Alexis Bledel as Rory Gilmore BRAN'S GILMORE GIRLS (SEASON 2 EPISODE 17) SYNOPSIS Lorelai is listening to a bunch of voicemails from her mom telling her a bunch of things about the DAR. The next day, Emily is at the inn trying various soups to serve at the DAR meeting. Emily asks Sookie about her wedding planning, scaring her out of using a CD for music. Luke calls Lorelai and asks for a couple rooms. His uncle Louie passed away and he's helping plan the funeral. The next morning, Lorelai and Rory show up at the diner and it's PACKED! Cesar is gone and Luke is dealing with funeral stuff, so they jump in to help. Rory goes to force Jess to come down and help. Lorelai encourages Luke to go deal with the funeral stuff, she will work the diner today. Taylor sees a farmers market has opened up in the town square and he is not happy! What about his market?! The guy running it insists that he is following all the rules. Lorelai sees her mom at the inn and is confused. There was nothing on the books. She's like oh I'm here with Sookie, helping her plan her wedding. Lorelai is busy this episode. She's back at the diner when Jackson comes by. He's sad that his nice simple wedding has been ruined, BY EMILY! He asks if Lorelai can help. They want to move the gazebo! Taylor brings the farmers market issue to the town meeting. He asks to see the permit. He says this is wrong! This is for a cart, kiosk, cart-kiosk. You're not rolling in and out every night. This is the wrong permit! After the town meeting, Luke tries to get the reenactors to commit to the funeral but they all hated Louie - they're out. Lorelai talks to Sookie about what Jackson said and tries to talk her out of Emily's version of her wedding. Sookie realizes she's gone a bit wedding crazy. Lorelai goes to help Luke with the casket - Louie had a lot of things he wanted to be buried in. And Lorelai helps calm Luke down. Emily finds out about this and isn't pleased and gives Lorelai a piece of her mind. Lorelai shows up to be with Luke at the funeral. It's just the two of them. He asks her if he's like Louie. Lorelai says you are not your uncle. You care about your friends. You took in Jess. You're a good man. As Louie is being lowered, the reenactors show up. Lorelai put in a call. They make it back to the diner and everyone in town is there for a wake. Lorelai didn't set this up. Neither did Rory. Who planned this?! Farmers market guy tells Taylor he's done. He sold out. He's moving away. Rory goes to talk to Jess. She says did you plan this? He says no, I just unlocked the door. Rory says you helped and that means you're officially a part of our town. The town takes turns sharing Louie stories. Watch the show on Youtube - www.deckthehallmark.com/youtubeInterested in advertising on the show? Email bran@deckthehallmark.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

THE LETTUCE — Episode 238Why does it feel like everything we eat is getting recalled?Lettuce. Eggs. Fruit. Vegetables. Cheese. Meat. Packaged foods. Every week there seems to be another food recall, contamination warning, Salmonella scare, Listeria alert or FDA announcement.On this episode of RIDINOUTALLDAY Podcast, we go down the food-recall rabbit hole.Why are there so many recalls? Is our food supply actually getting worse, or are we just better at catching contaminated food? Are food companies cutting corners? Is the government doing enough to protect the food supply? And why does it sometimes feel like the healthier you try to eat, the harder it gets?Then we put the conspiracy hat on: Could all these recalls actually push people back toward processed food, fast food, beef and pork? Or does the evidence tell a completely different story?We get into FDA recalls, food safety, contaminated food, Salmonella, Listeria, grocery prices, fast food, government regulation, the American food supply—and the question everybody eventually has to ask:What are we supposed to eat?RIDINOUTALLDAY Podcast — Episode 238: The LettuceAvailable on Apple Podcasts, Spotify, YouTube, Amazon Music and all major podcast platforms.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about frozen vegetables. With a summer Cyclospora scare putting salad greens on trial, is the humble freezer aisle the safer, smarter choice? Jenn breaks down exactly how frozen veggies are harvested, blanched, and locked in at peak nutrition, and whether that process really does more to protect you than your fresh produce drawer. She also tackles the critics head-on: are frozen vegetables "processed," do they lose flavor and texture, and is fresh really always more nutritious? The catch is in how you cook them, and one wrong move could turn a nutrient-packed shortcut into a mushy, flavorless mistake. Jenn weighs both sides before landing on her verdict about whether frozen vegetables a permanent spot in your healthy eating routine. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramGMO, Organic & Local, Oh my!Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, Frozen Vegetables Nutrition, Frozen Vegetables, Fresh Vegetables, Nutrient Density, Blanching, Cyclospora Outbreak, Food Safety, Vitamins, Minerals, Antioxidants, Fiber, Heart Disease, Type 2 Diabetes, Cancer Prevention, Weight Loss, Wellness, Organic Produce, Grocery Shopping, Meal Prep, Processed Food, Minimally Processed, Whole Foods, Ultra Processed Food, Food Labels, Sodium Content, Added Sugar, Stir Fry, Soup Recipes, Steaming Vegetables, Cooking Methods, Shelf Life, Economical Eating, Budget Friendly Groceries, Irrigation Water Contamination, Parasite Contamination, Freezer Staples, Vegetable Intake, Healthy Eating Habits, Chronic Disease Prevention, Food Storage, Nutrition Education, Are Frozen Vegetables As Healthy As Fresh, How To Cook Frozen Vegetables Without Losing Nutrients

We're stepping once more into Tom Stimpson's tiny town garden to see how he coaxes months of colour from the smallest of spaces. In this episode, Tom shares the mini bulbs that have truly earned their keep in pots and window boxes – from long-flowering iris and species tulips to cheerful muscari and dwarf narcissus. Together we explore simple planting “recipes”, clever table‑top displays, and a low‑maintenance watering approach that lets the weather do most of the work. In this episode, discover:How Tom turns a tiny town garden into months of spring colour using mini bulbs in pots, tabletops and window boxesWhich small bulbs really earn their keep in containers – from Ipheion ‘Alberto Castillo' and ‘Wisley Blue' to favourite species tulips and dwarf narcissusSimple ways to plan a small-space bulb display, including easy paper layouts and colour planningA low-maintenance watering approach for bulbs in pots that relies on deep, occasional soaking rather than constant fussingPractical tricks for protecting bulbs from squirrels and how to give narcissi, muscari and Iris reticulata a second life in borders.Products mentioned:Ipheion ‘Alberto Castillo': https://www.sarahraven.com/products/ipheion-alberto-castilloTulipa sylvestris: https://www.sarahraven.com/products/tulipa-sylvestrisAnemone blanda ‘Blue Shades': https://www.sarahraven.com/products/anemone-blanda-blue-shadesMuscari ‘Blue Magic': https://www.sarahraven.com/products/muscari-blue-magicMuscari ‘Valerie Finnis': https://www.sarahraven.com/products/muscari-armeniacum-valerie-finnisNarcissus ‘Minnow': https://www.sarahraven.com/products/narcissus-minnowNarcissus ‘Sailboat': https://www.sarahraven.com/products/narcissus-sailboatScilla / Squills (Siberian Squill): https://www.sarahraven.com/products/scilla-sibericaSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Emails, Ted's Meat & Potatoes has your Summer Picnic Covered! Plus The Mens Room Top 10 and the Shot of the Day!

If you love the idea of beautiful pots that don't need replanting every five minutes, perennials in a container can be the perfect solution, and just as stunning as a bed or a border.Tom Stimpson returns to discuss trusted “banker” perennials for containers – from long-flowering hellebores and acers underplanted with geraniums, to hydrangeas, heucheras and beloved agapanthus. You'll hear exactly which combinations have stood the test of time in Tom's garden as well as at Perch Hill, and how to get colour from winter through to late autumn.In this episode, discover:How to design perennial pots that give you colour and structure from winter through to late autumn, without constant replantingWhich plants Sarah and Tom rely on most strongly for containers Practical planting combinations for small gardens, such as Pittosporum with hellebores and scabious, or an acer underplanted with Geranium ‘Rozanne'A realistic regime for watering, feeding and deadheading perennial pots so they stay sturdy rather than sappyProducts mentioned:Helleborus niger: https://www.sarahraven.com/products/helleborus-nigerHelleborus orientalis: https://www.sarahraven.com/products/helleborus-orientalis-pretty-ellen-spottedHelleborus ‘Ice n' Roses Red': https://www.sarahraven.com/products/helleborus-x-glandorfensis-ice-n-roses-redPittosporum ‘Bannow Bay': https://www.sarahraven.com/products/pittosporum-tenuifolium-bannow-bayScabiosa atropurpurea ‘Black Cat': https://www.sarahraven.com/products/scabiosa-atropurpurea-black-catScabiosa ‘Kudo Pink': https://www.sarahraven.com/products/scabiosa-incisa-kudo-pinkGeranium ‘Rozanne': https://www.sarahraven.com/products/geranium-rozanneGeranium ‘Dreamland': https://www.sarahraven.com/products/geranium-dreamlandHydrangea ‘Madame Emile Mouillère': https://www.sarahraven.com/products/hydrangea-macrophylla-madame-emile-mouillereHydrangea ‘Little Lime': https://www.sarahraven.com/products/hydrangea-paniculata-little-limeHydrangea ‘Limelight': https://www.sarahraven.com/products/hydrangea-paniculata-limelightHydrangea ‘Little Fresco': https://www.sarahraven.com/products/hydrangea-paniculata-little-frescoHeuchera ‘Black Taffeta': https://www.sarahraven.com/products/heuchera-black-taffetaGaura ‘The Bride': https://www.sarahraven.com/products/gaura-lindheimeri-the-brideGaura ‘Flamingo': https://www.sarahraven.com/products/gaura-collection-for-potsSalvia nemorosa ‘Caradonna': https://www.sarahraven.com/products/salvia-nemorosa-caradonnaSalvia ‘Peach Melba': https://www.sarahraven.com/products/salvia-peach-melbaVerbena rigida: https://www.sarahraven.com/products/verbena-rigidaLinaria ‘Peachy': https://www.sarahraven.com/products/linaria-x-purpurea-peachyAgapanthus ‘Midnight Blue' / ‘Navy Blue': https://www.sarahraven.com/products/agapanthus-navy-blueSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Trump was smuggled off Air Force One in a catering truck and flown out of Turkey on a secret military flight after a credible Iranian threat. You need to see how this actually went down. After the NATO summit in Ankara, cameras caught Trump boarding the older Air Force One. Minutes later, he and several aides stepped into an elevated catering container on the opposite side of the plane, got lowered to the tarmac, and driven over to a smaller C-32A. Defense Secretary Pete Hegseth boarded that same secret flight separately so it looked normal. The press and some White House staff sat on the decoy plane with the window shades ordered closed, thinking the president was with them the whole time. The C-32A landed in Britain nine minutes ahead of the decoy. Trump then reappeared on the older jet before switching to the Qatari-gifted plane for the trip home. Intelligence flagged a specific Iranian plot against him. Israel had tipped the U.S. The White House did not deny the operation. Pat also covered: Iran locks the Strait of Hormuz until President Trump is out of office and drops five NEW demands Day 59: Mitch McConnell is still holding America hostage Trump signs executive order that overhauls the childhood vaccine schedule Newly released Fauci texts show he privately flagged a theoretical miscarriage risk after the COVID vaccine In a shocking event, Abdulrahman Mohamed El-Sayed endorses Ilhan Omar …  Does this change how you view the constant Iran threats against Trump? Have you ever seen a presidential security move this elaborate and still kept quiet this long? If you want unfiltered truth and commonsense analysis that cuts through the noise, hit subscribe and turn on notifications. 00:00 Pat Gray UNLEASHED! 00:24 President Trump's Plane Switcheroo Due to Threat 02:24 Kaitlan Collins on Trump Switching Planes 05:22 Another California Golf Course Threat 06:22 Trump with the Latest News on Iran 08:26 Trump on the Status of the Strait of Hormuz 10:52 Iran's Demands for Reopening the Strait of Hormuz 15:41 Trump Signing New Vaccine Schedule for Kids 17:37 RFK Jr. & Food Additives 19:44 Cyborg Flight Attendant 22:04 Ron Johnson on Anthony Fauci's Texts 25:33 Mitch McConnell Continues to be Missing 31:50 Fat Five 46:29 College Football Season is Soon Upon Us! 51:59 New Footage of the Ayatollah? 54:27 AI Anti-Iran Song 58:15 DiJonai Carrington Getting some Heat 1:00:06 Oil Prices are Up Again 1:01:00 Early Voting for Midterms 1:05:19 Who Exactly IS Abdul El-Sayed??? 1:07:45 Abdul El-Sayed's Social Media Posts 1:08:49 Abdul El-Sayed Endorses Ilhan Omar 1:12:17 Hasan Piker Puff Piece 1:14:14 Nick Shirley in Spain 1:16:08 Massive Earthquake in Japan 1:19:34 Vegetables are Vanishing?! 1:24:21 Kai Trump's Six-Pack 1:25:53 Golfing with the Trumps 1:27:06 F-16 Fighter Jets & Missile Defense Vehicles 1:29:46 Pat was Wrong about Earthquakes 1:30:50 Mark Zuckerberg Wants to Give Everyone AI Learn more about your ad choices. Visit megaphone.fm/adchoices