Podcasts about vegetables

There's nothing quite like cooking outside, and summer provides the perfect opportunity to light a fire and cook up a feast, all inspired by expert tips and recipes courtesy of chef and author, Gill Meller.Highlighting delicious recipes from his book ‘Outside', Gill joins Sarah on ‘grow, cook, eat, arrange' to share stories of his early forays cooking outdoors, the recipes he couldn't live without, and some common pitfalls to avoid when you're inevitably inspired to cook on the fire.In this episode, discover:Advice for cooking delicious meals outdoors, transforming flavours and the importance of great ingredientsThe origins of the personal connection that Gill shares with cooking and the outdoorsIndispensable tools and techniques for successful cooking, and advice on how to manage a fire effectively and safelyThe primal joy of outdoor cooking, and how it engages all our senses Outside by Gill Meller:https://www.amazon.co.uk/Outside-Recipes-Wilder-Way-Eating/dp/1787137473Follow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

The Georgia Fruit and Vegetable Growers Association and others are seeking detailed information about how the USDA calculates the Adverse Effect Wage Rate, and the EU says it's open to lowering tariffs on U.S. fertilizer imports.

On this episode we are talking all things VEGETABLES!   We know we need to be eating veggies for our health, but they matter for our weight loss too.   PFN Team Dietitian, Stacy Everett joins me on this episode and we have an easy conversation about: why veggies matter for weight loss, how to get them in easier, and a ton of tips for making them taste better!   If you know you need more veggies in your life, this episode is for you!

Samuel Goldsmith sits down with the multi-talented chef, photographer, social media sensation, and now author, Jesse Jenkins. In this episode, discover the journey of how Jesse went from a professional skateboarder to a renowned chef and photographer. Learn about his culinary inspirations and why he prefers to call himself a cook rather than a chef and hear Jesse's take on the importance of good food, home cooking, and capturing the perfect food photo. Plus get an insider's look into the making of his new cookbook, "Cooking with Vegetables," and find out why he loves cooking with vegetables, even sharing a recipe for his famous Smoky Aubergine Parm. Jesse Jenkins aka ADIP (Another Day in Paradise) is a chef and social media sensation based in London. Jesse's cinematic vegetable-focused cooking videos on Instagram reach up to 2.1 million views – solidifying his status as a new star on the UK cooking scene. Inspired by the people he has cooked for and alongside over the years, his food is fresh, fast and a bit filthy, with a laid-back Americana vibe – perfect for sharing. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, our focus returns to the equine diet.Whether you are supporting overall health or addressing a particular issue in a horse, it always starts with their food. That often means identifying and removing dietary intolerances or introducing an anti-inflammatory or alkaline diet. Since each horse has a unique constitution, their diets must be individualized to support their specific sensitivities.Fresh Fruits and Vegetables for HorsesOffer a variety of fresh produce like melons, shredded beets, cucumbers, watermelon rind, apples, blueberries, and carrots. Chop them into small pieces for easy eating, and avoid feeding large amounts of stringy celery to horses with dental issues or a history of choking.Using Cauliflower and Other VeggiesMany horses enjoy nibbling on cauliflower occasionally. However, you should only feed it in small amounts since large quantities can cause gas. Always observe how your horse reacts to new foods and adjust accordingly.Incorporating HerbsAdd herbs (chamomile, mint, raspberry leaf, chickweed, plantain, and milk thistle) to salads or treats. Herbs provide added health benefits, especially raspberry leaf for mares and other reproductive support. Let your horse explore different herbs to see what they prefer.Preparing and Serving SaladsMake fresh horse salads once or twice a week, using any available clean or organic produce. If using non-organic items, wash them thoroughly. For picky eaters, introduce one ingredient at a time or mix new foods into their regular mash to help them adjust.Enrichment Through ForagingScatter chopped fruits, veggies, and herbs around the pasture to encourage natural foraging and gentle exercise. This “Easter egg hunt” approach is stimulating and rewarding for your horse.Enhancing FlavorSome horses enjoy a splash of apple cider vinegar or a little olive oil as a salad dressing. Experiment with small amounts to find what your horse likes best.Benefits of Fresh Salads for HorsesFeeding horses fresh salads regularly promotes better overall health, shinier coats, improved hoof condition, reduced inflammation, and more contentment. Fresh, live nutrients support the cells and tissues naturally.Moderation and Variety Are KeyAvoid feeding too much of any single ingredient. Provide a varied mix to allow your horse to enjoy different flavors and nutrients without overindulging in one thing, and always pay attention to its preferences and sensitivities.Tips for Horses with Specific ConditionsAvoid or chop stringy vegetables like celery finely for horses with dental problems or a history of choking. Salads and fresh foods can be particularly helpful for horses managing metabolic issues (EMS) by providing live nutrients without excess sugars or fats. Introducing fresh produce gradually and mixing it with regular feed helps sensitive horses adapt. Feeding a variety of herbs and fresh foods can support inflammation reduction, hoof health, and hormone balance, especially for mares. Always observe how your horse tolerates new foods and adjust accordingly.Links and resources:Connect with Elisha Edwards on her website Join my email list to be notified about new podcast releases and upcoming webinars.Free Webinar Masterclass: Four Steps to Solving Equine Metabolic Syndrome Naturally

Right, let's deal to the economy. There were two interesting things yesterday. The first was the food price inflation number showed it is not contained. Why it is increasing beyond broad inflation is a many and varied thing, and the upside of these numbers is we can control them to a degree. You don't have to buy chocolate, given cocoa is through the roof. You don't have to buy butter, or a lot of dairy. Vegetables are up, but that is seasonal. Seasonal fruit and vegetables are always reasonably priced. Water though, which was the second thing, is not a luxury. Our bill arrived yesterday and, yet again, the price is going up, this time by 7%. It's like rates and electricity – they're all going up and they're all going up beyond the band of inflation. The trouble with this is severalfold. Firstly, this in and of itself is inflationary and it isn't productive. In other words, we are no better off. I still use the same water, it just costs more. Ideally what you want is more stuff done to produce the income to afford the bills. So if the cost of living is going up 3% and your income is going up 5%, we are okay and are ahead of the curve. This, sadly, is not happening. So we most likely have no growth driving the economy and yet we have increasing costs to operate that non-productive economy. That my friends is called stagflation. So, can we control Israel attacking Iran and the oil price spiking? No. Can we control the cost of the ship through troubled Middle Eastern waters? No. But can we control, to some degree, this incessant cost-plus accounting that's going on domestically by people who got the taste of price increases during Covid and basically never stopped? You would hope so. This is a central Government thing, especially given a lot of these businesses, weather and power companies, water agencies, or councils have a major central Government input. If the banks were right yesterday upon the release of the services sector numbers when they said this was an economy in recession, again, price rises in food and water aren't helping what is becoming an alarmingly large hole. See omnystudio.com/listener for privacy information.

Eric Edmeades is often referred to as the “Indiana Jones” of the professional speaking world. He has been traveling to Africa to visit the Hadza, one of the last remaining hunter-gatherer groups, since 2007. We talked about rites of passage, how ancestral living solved his health issues, lessons from his time with the Hadza, how to overcome evolutionary mismatch in Western society, founding WILDFIT, and much more. You can learn more about Eric at eric.eeMaui Nui Venison (The Healthiest Red Meat on the Planet)mauinuivenison.com/stevenChilipad (Don't Lose Sleep this Summer)Get 20% off any Chilipad sleep systemHeadspace (Meditation App)Try it for Free for 14 DaysSupport the Podcast Directlypatreon.com/somethingdiffpodShow Notes:  thenuggetclimbing.com/episodes/eric-edmeadesNuggets:(00:00:00) – Intro(00:01:19) – Homeless as a teenager(00:05:45) – Rites of passage(00:15:10) – Building resilience(00:19:27) – Health journey(00:26:11) – The US medical system(00:29:33) – Changing his diet(00:33:33) – The Hadza (Hadzabe Tribe)(00:37:58) – Evolutionary mismatch(00:43:32) – What the Hadza eat(00:51:45) – Healthy kids(00:57:43) – Food psychology(01:00:46) – Should we eat like the Hadza?(01:10:34) – Frightened primates(01:17:52) – 3 seasons of eating(01:30:01) – Winter for the Hadza(01:31:51) – Vegetables & tubers(01:36:37) – The evolution gap(01:40:05) – Movement & the lymphatic system(01:45:02) – Executive function(01:50:07) – What life's about(01:55:52) – Contentment(02:03:16) – Rest & leasure(02:05:47) – Unconditional love(02:08:42) – WILDFIT(02:15:40) – How to connect with Eric(02:17:49) – Be the captain

This episode of Japan Station is a rebroadcast of Ichimon Japan episode 12. On this episode of Ichimon Japan we ask: Why are vegetables so unsulting in Japanese? On this episode we are honored to once again be joined by Kyle Broyles of the Tokyo Splosion podcast and Hard Officers YouTube channel. Topics Discussed Some funny Japanese vegetable-based insults and their (supposed) etymologies What the term daikon ashi means Why daikon ashi is so insulting and reserved only for use on women The usage of the term "dumpling legs" What the term daikon yakusha means Why daikon yakusha is considered an insult Why it's insulting to call someone a bean sprout (moyashi) in Japanese What it means to "stink of potatoes" (to be imokusai) What a "country milkboy" is What an "embankment pumpkin" is (dote kabocha) The most commonly cited story explaining the insulting meaning of the term dote kabocha A tip for training yourself to like vegetables Interesting Japanese slang involving the the Japanese word for eggplant (nasu) What the term bokenasu means Why it is insulting to be called a bokenasu What the heck an otankonasu is Two theories for where the "otanko" part of otankonasu derived from The most common etymologies of the term otankonasu The potential connection between otankonasu and Edo period pleasure districts Bubble era Japanese slang How pīman (green pepper) was used as an insult in Japan in the 1970s The difficulties localizers face when translating idioms from Japanese into English Whether the Japanese word for "vegetable" (yasai) totally overlaps in meaning with its English counterpart Why there seem to be more vegetable-related insults in Japanese than fruit-related insults And more! Note: All of the etymologies provided during this episode were found in Japanese language sources and are the most commonly cited. However, just because they are the most commonly cited etymologies that does not mean they are true, so please keep this in mind. Listen to Ichimon Japan on [btn btnlink="https://podcasts.apple.com/us/podcast/ichimon-japan-a-podcast-by-japankyo-com/id1492400997" btnsize="medium" bgcolor="#0568bf" txtcolor="#ffffff" btnnewt="1" nofollow="1"]Apple Podcasts[/btn] [btn btnlink="https://podcasts.google.com/?feed=aHR0cHM6Ly9pY2hpbW9uamFwYW4ubGlic3luLmNvbS9yc3M" btnsize="medium" bgcolor="#0568bf" txtcolor="#ffffff" btnnewt="1" nofollow="1"]Google Podcasts[/btn] [btn btnlink="https://www.stitcher.com/podcast/japankyocom/ichimon-japan-a-podcast-by-japankyocom" btnsize="medium" bgcolor="#0568bf" txtcolor="#ffffff" btnnewt="1" nofollow="1"]Stitcher[/btn] [btn btnlink="https://open.spotify.com/show/1ZVgnljVM8gcR1ar98eK0D" btnsize="medium" bgcolor="#0568bf" txtcolor="#ffffff" btnnewt="1" nofollow="1"]Spotify[/btn] [btn btnlink="https://www.podbean.com/podcast-detail/mv3zr-ad2df/Ichimon-Japan-A-Podcast-by-Japankyo.com" btnsize="medium" bgcolor="#0568bf" txtcolor="#ffffff" btnnewt="1" nofollow="1"]PodBean[/btn] [btn btnlink="https://ichimonjapan.libsyn.com/rss" btnsize="medium" bgcolor="#0568bf" txtcolor="#ffffff" btnnewt="1" nofollow="1"]RSS[/btn] Support on Patreon If you enjoy Ichimon Japan and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. For a minimum pledge of $2 a month you'll get access to exclusive content and our eternal, profound, and undrying gratitude. Support on Patreon Kyle Broyles Links This episode features Kyle Broyles as a special guest. If you would like to follow him on Twitter, please use the link below. Kyle Broyles on Twitter Kyle is one of the hosts of the Tokyo Splosion podcast. If you would like to check his podcast out, you can look it up wherever you get your podcasts or use the links below. Tokyo Splosion on Libsyn Tokyo Splosion on Apple Podcasts Tokyo Splosion on Twitter The latest episode of Tokyo Splosion as of the time of this posting can be found below. Tokyo Splosion Quarterly: Spring 2020 Kyle also produces the YouTube series Hard Officers. Check out the channel via the link below. Hard Officers YouTube Channel Sources, Links, Videos, Etc. Here's a link to the previous episode Kyle Broyles was a guest on. What's life like in Japan during the coronavirus pandemic? (Uncovering the cute sneeze conspiracy | Ichimon Japan 13 Just to review, here's a list of all the insults that were covered on this episode, including how you write them in Japanese. Daikon ashi 大根足 : 大根足; 大根脚 【だいこんあし】 (n) thick legs; fat legs; cankle; cankles (literally: daikon radish legs) Daikon yakusha 大根役者 【だいこんやくしゃ】 (n) (yoji) ham actor; hack actor (literally: daikon radish actor) Moyashi もやし (n) bean sprouts (in certain contexts it can also be used to mean as an insult meaning lanky, gangly or frail) Moyashikko もやしっ子 【もやしっこ】 (n) weak child; frail child; gangly child Imokusai イモくさい 【いもくさい】 (n) country bumpkin; unsophisticated; hick (literally to stink of potatoes) Dote kabocha どてかぼちゃ (n) incompetent person; halfwit; blockhead; fool (literally: embankment pumpkin) Bokenasu ぼけなす (n) (1) faded, dull-colored eggplant; (2) (derog) slow-witted, abstracted person; halfwit Otankonasu おたんこなす (n) fool; twit; idiot; bird-brain Atama ga pīman (Note: This term was popular in the 1970s and is rarely, if ever, used today.) 頭がピーマン 【あたまがぴーまん】 stupid; dumb (literally: your head is a green pepper) Hanashi ga pīman 話がピーマン 【はなしがぴーまん】 what you are saying is stupid/pointless (literally: what you are saying/your story is a green pepper.) If you'd like to check out episode 38 of Japan Station, you can do so via the link below. Understanding Idols and the Success of AKB48 (Dr. Patrick W. Galbraith) | Japan Station 38 If you missed the Japanese study tips episode of Ichimon Japan, check out the article below. What are your Japanese studying tips? | Ichimon Japan 08 Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here's some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Yasai 野菜 【やさい】 (n,adj-no) vegetable Kudamono 果物 : 果物(P); 菓物 【くだもの(P); かぶつ(果物)】 (n) fruit Oden おでん (n) (food) oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi Shokuatari 食あたり : 食あたり; 食中り 【しょくあたり】 (n) food poisoning Shokubutsu 植物 【しょくぶつ】 (n) plant; vegetation Emoi エモい (adj-i) (1) (sl) emo; sad; melancholic; (2) (sl) (pun on エロい and キモい) (See エロい,キモい) erotic in a disgusting way Inakakusai 田舎臭い : 田舎臭い; 田舎くさい 【いなかくさい】 (adj-i) rustic; unsophisticated; provincial; hick; cornball Ume 梅 : 梅(P); 楳 【うめ(P); むめ(ok); ウメ】 (n) (1) Japanese apricot (Prunus mume); Japanese plum; ume; Chinese plum Tnkō 炭坑 : 炭鉱(P); 炭坑; 炭礦 【たんこう】 (n) coal mine; coal pit We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Follow Japankyo on Social Media Facebook (@JapankyoNews) Twitter (@JapankyoNews) Full Show Notes https:///japankyo.com/ichimonjapan  

In this episode, Laura and Chay are joined by the talented James Smith, an accomplished garden designer at Landscape Services. James is a former RHS medalist and was a finalist for the prestigious Young Designer of the Year award. With years of experience designing stunning gardens and landscapes across Hampshire and Dorset, James brings a wealth of knowledge and creativity to the conversation.James shares his journey into the world of landscape design—what first inspired him, how he developed his craft, and what drives his ambitions today. Prior to the interview, Laura and Chay sent James the designs of their own allotment plots, and during the episode, he offers honest and thoughtful feedback—highlighting what he loves, suggesting areas for improvement, and giving practical tips to consider.The chat also touches on James's own growing season, how his new greenhouse has transformed his gardening experience, and what exciting plans he has on the horizon.Whether you're a budding gardener or a design enthusiast, this episode is full of inspiration and insight into the creative world of garden design.You can follow James journey on instagram HEREIf you have any questions you would like to ask us or would like to collaborate with us, then please contact us on: allotmentdiariespodcast@gmail.com. You can also follow our social media accounts: Instagram, Facebook, Twitter or YouTube. Allotment Diaries Podcast is a podcast that examines what has worked well and what hasn't worked so well when it comes to having an allotment plot. It seeks to give an honest insight into what owning an allotment plot is actually about.

Lianne Phillipson is a registered nutritionist, author and host of Eat This. She spoke to Andrew Carter about getting enough vegetables in your diet on National Eat Your Vegetables Day.

In this thought-provoking episode of Mark and Pete, we explore three very different but equally fascinating stories shaping headlines in 2025. First, Britain has officially scrapped the 200-year-old Vagrancy Act, sparking a national debate: will this compassionate move address homelessness or simply lead to an explosion of tent cities in UK towns and cities? We unpack the political, social, and biblical implications of this controversial decision. Next, we pay tribute to Brian Wilson, the legendary co-founder of The Beach Boys, who passed away at 82. From Good Vibrations to God Only Knows, Wilson redefined pop music with his innovative harmonies and studio wizardry while battling personal demons. We reflect on his extraordinary musical legacy and enduring spiritual themes found in his work. Finally, we lighten the mood with the wonderfully eccentric Lambeth Country Show, where British humour is on full display. This year's viral vegetable carvings — including “Papal Corn Clave” and “Mo Salad” — offer a welcome dose of joyful absurdity. As always, Mark and Pete bring Scripture, wit, and common sense to the week's news — offering a unique Christian perspective on the stories behind the headlines.Become a supporter of this podcast: https://www.spreaker.com/podcast/mark-and-pete--1245374/support.

L'océanographe Anita Conti l'avait écrit : « Le grand bleu est une masse vulnérable, pillée de manière sauvage c'est un géant qui ne peut plus se défendre ». Nous étions en 1952. « Mon océan saigne », lui a répondu, 73 ans plus tard, le réalisateur mauritanien Abderrahmane Sissako en ouverture du sommet de Nice. Les océans sont en danger, et la vie de ceux qui en dépendent également. Pourquoi en parler dans une émission de cuisine ? Parce que, « la cuisine est la plus puissante des armes, utile et révolutionnaire dont tout le monde dispose » brandit la cheffe catalane Maria Nicolau, « dans chaque casserole, réside la possibilité de créer le monde selon nos idéaux et nos sentiments !  Respecter les océans et les mers, préserver les ressources, chacun peut le faire, à son échelle. En cuisinant des poissons de saison, en renonçant au maquereau, au chinchard, à l'anguille aujourd'hui menacés, en cuisinant tout le poisson, arêtes et tête comprises, ça vous fera un bouillon bien goûteux ! La durabilité de la mer à l'assiette est à portée de chacun, chez soi, et en restauration ? Quelles sont les convictions des jeunes cuisiniers ? Quelle attention aux ressources de la mer et des océans ? Quelle est la philosophie enseignée dans les écoles ? Comment se traduit l'engagement en cuisine ? Qu'est-ce qu'un poisson durable ? Comment agir au quotidien pour la préservation des ressources de la mer ? ».  Avec - Josselin Marie, chef cuisinier et fondateur du restaurant écologique et gastronomie La table de Colette, 17 rue Laplace à Paris - Nicolas Chiff à l'École Ferrandi Paris - Ilan Rosenberg, vainqueur du concours Olivier Roellinger cofondé par l'ONG Ethic Océan [Instagram] Ferrandi Paris et le Lycée de hôtelier de Dinard - Eulalie Russ, MOF poissonnière et écaillère à L'Isle-sur-la-Sorgue dans le Vaucluse. Engagée, Eulalie Russ informe ses clients, les conduit à changer leurs habitudes pour acheter du poisson et des coquillages durables. Jury du concours Olivier Roellinger, elle salue le travail d'Ilan Rosenberg, le lauréat 2025 pour avoir notamment travaillé tout le poisson lors de l'épreuve gastronomique.  Pour aller plus loin - Extrait du discours du réalisateur Abderrahmane Sissako en ouverture du Sommet de l'Onu sur les Océans à Nice, le 9 juin 2025. - Le guide des espèces de Ethic Océan, l'application mobile et les fiches info - Cuisiner le poisson, des découpes à la maturation à sec, de Josh Niland, aux éditions Marabout - Leçon en pas à pas de poissonnerie, d'Arnaud Vanhamme et Joséphine Lacasse, aux éditions du Chêne - Vegetable, Forest, Ocean de René Redzepi, Mette Soberg, et Junichi Takahasho. Inside Noma 2.0, aux éditions Artisan. Programmation musicale : Again, de Roseaux et Anna Majidson.

It's summer and it's getting hot but there's still plenty to do in the garden. My new co-host Bruce Ritter joins me to discuss what tasks you should be tackling in your garden. And no it's not too late to plant tomatoes. Plus we answer your garden questions.   Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.   To ask questions for future shows, submit them at:        Facebook        Instagram        email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook

Hey Neighbor! Tired of the same old, same old in the garden? Tired of the same old tomatoes and cucumbers wilting in the summer heat? In this episode, we're diving into uncommon, heat-loving vegetables and herbs perfect for blazing Zone 9 summers. These standout plants don't just survive the heat—they thrive in it!Featured Plants:Roselle (Hibiscus sabdariffa) – A tropical beauty with tart, cranberry-like pods used in teas, jams, sauces, and even wine. Learn how to grow it, harvest it, and make refreshing hibiscus tea.Luffa Gourds – Not just for bath sponges! Discover how to grow these vigorous vines for food and fun.Holy Basil (Tulsi) – Sacred, stress-relieving, pollinator-attracting, and built for the heat.Toothache Plant – This electric daisy is part garden novelty, part natural remedy—great for pollinators and conversation starters.Birdhouse Gourds – Grow your own natural garden decor and bird habitats while enjoying massive vines and moonlight blooms.Red Vein Sorrel – Ornamental and edible with a lemony tang, this striking leafy green handles the heat in partial shade.Tobacco (for personal or ornamental use) – A surprising backyard crop with deep historical roots and pest-repelling potential.We also spotlight Kim Rubey, a microgreen grower in Lexington, KY (Zone 6), and share what she's growing this summer. Plus, shoutout to Beth from Old Goat: BackyardGardenswithBeth!

After a week of strategic bickering between the coalition parties, Dick Schoof brokers a deal to split the asylum ministry three ways, making it less fragmented than it was under Marjolein Faber. Amsterdam unveils a plan to get international workers to speak Dutch and get involved in community work, in the hope that the locals will follow suit. Eurostar celebrates its new expanded service in a deserted Amsterdam Central Station after NS workers go on strike again. And in football, Tijjani Reijnders and Quincy Promes are involved in big moves for very different reasons.

Food Service Hashgachah: The Va'ad – Standards, Oversight; Roles – Mashgiach (Ingredients, Bishul Yisroel, Vegetables, Other), Community Rabbi; Small Community Hashgachos – Locations, Shabbos, Partial Certification, Finances, Policies.See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com⁠

In this episode, I catch up with Jenna to chat through the CrossFit nutrition course—and let's just say, we've got thoughts.We talk about how the course leans hard into body composition and aesthetics, and how that doesn't always reflect what everyday athletes actually need. Jenna shares her experience from the Torian Pro, and we dig into why nutrition for performance is so different from just eating to look a certain way.We also bust a few common myths—like carbs being the enemy, or insulin being something to fear—and talk about the pressure to stay lean in the CrossFit space, even when it's not always healthy or realistic.If you've ever felt confused by the mixed messages around food, macros, or what you “should” look like as someone who trains, this one's for you.Time Stamps:00:00 Introduction to CrossFit Nutrition Course02:57 Insights from Torian Pro and Athlete Nutrition05:59 The Good, the Bad, and the Ugly of CrossFit Nutrition09:02 The Sickness to Fitness Continuum11:49 Genetics vs. Nutrition: The Bigger Picture14:57 Authors and Credibility of the Nutrition Course18:10 Understanding Insulin and Its Role21:03 The Misconception of Carbohydrates23:58 Body Composition and Health Markers27:00 The Pressure of Body Fat Percentages30:09 The Dangers of Low Energy Availability32:53 Conclusion: Rethinking CrossFit Nutrition35:07 Cherry Picking in Research36:01 The Importance of Body Composition36:31 Eating for Wellness38:46 Understanding Macronutrients40:13 The Role of Vegetables and Fats42:40 Debunking Myths about Oils44:40 Navigating Carbohydrates and Sugar46:47 The Challenge of Meal Planning50:58 The Quantity of Food and Performance55:01 Setting Realistic Dietary Goals01:01:16 The Role of Supplements and Mental HealthClick me for show notes!

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW  Segment 4: Garden questions answered Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off ordersRoot and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

Between starting out at Jamie Oliver's Fifteen Cornwall, a spot on Alan Titchmarsh's new TV show, and raising two young daughters, organic grower Anna Greenland is a modern horticultural heroine.Returning to ‘grow, cook, eat, arrange' this month, Anna joins Sarah to share how she inspires her children to grow with her, tips for encouraging younger family members to embrace gardening, and what to sow or harvest now to enjoy the kitchen garden's greatest gifts.In this episode, discover:How Anna became a passionate vegetable grower and her journey from front of house at Jamie Oliver's restaurant, to growing and supplying produce at the Lost Gardens of HeliganA glimpse into the life of gardening with children, and creative ways to engage kids in the gardenPractical growing tips for July, with Anna's pick of what to harvest now, and what to sow for autumn and winter cropsAnna's endeavours as a gardening expert, working on Alan Titchmarsh's gardening show, and her involvement with the garden writing subscription ScribehoundProducts mentioned:Chicory 'Variegato di Castelfranco'https://www.sarahraven.com/products/chicory-variegato-di-castelfrancoCarrot 'Nantes 5'https://www.sarahraven.com/products/carrot-nantes-5Salad Leaf Autumn & Winter Mixhttps://www.sarahraven.com/products/autumn-and-winter-salad-leaf-mixWinter purslane (Claytonia)https://www.sarahraven.com/products/winter-purslaneFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Ray Morrison & Amy Bugg on are this week's show. The “elder statesman” of Vancouver comedy Ray Morrison entertains a Victoria audience, and Amy Bugg takes aim at realtors and engineers and nutritionists – if you're in those fields, prepare yourselves!

Episode LinksReconcilable Differences #262: Everybody's Got a Tunnel - RelayMerlin's Wisdom ProjectGary Gulman: The Great Depresh | Watch the Movie on HBO | HBO.comSix by Sondheim - Wikipedia'Pee-wee as Himself' Director on Gaining Paul Reubens' TrustWhen Natasha Lyonne Made Her Debut on 'Pee-wee's Playhouse'Pee-wee as Himself - WikipediaYunchan Lim – RACHMANINOV Piano Concerto No. 3 in D Minor, Op. 30

Yesterday's storms were nasty. Trump praises the army on its 250th birthday ahead of the big beautiful parade this weekend in Washington DCTrump honors 250 years of the Army. Vegetable sculptures contest in England. Tonya J Powers on RFK Jr and SNAP Food stamp eligibility from the 1980's

It's no surprise that the Mediterranean diet was ranked as the best overall diet by U.S. News & World Report for the eighth year in a row. This style of eating focuses more on fueling your body with the right foods and enjoying healthy meals with others rather than following a restrictive plan.  Listen to the latest episode of The Healthiest You podcast, where we talk about the Mediterranean diet with dietitian Alexa Roseberry with Lehigh Valley Health Network (LVHN), part of Jefferson Health.  Can following the Mediterranean diet make you live longer? What if you don't like fish and you aren't a fan of vegetables? How can you make healthier choices going out to eat? Which one is better – the Mediterranean diet or the DASH (Dietary Approaches to Stop Hypertension) diet? Are there ways to stop the post-lunch slump? We answer these questions and more on The Healthiest You podcast this month.Chapters:     · 0:01 - Intro     · 1:13 - About the Mediterranean diet     · 3:54 - Mediterranean diet pyramid     · 6:41 - Meals with others     · 10:05 - If you don't like fish or vegetables     · 12:01 - Healthy fats     · 17:14 - Meal ideas     · 18:49 - Snack ideas     · 21:12 - Dessert ideas     · 24:41 - Budget and meal planning tips     · 30:48 - Live longer on the Mediterranean diet     · 34:54 - Daily fiber intake     · 35:32 - Mediterranean diet and PCOS     · 36:42 - DASH diet vs. Mediterranean diet     · 38:52 - High-protein, low-carb diet     · 41:26 - Nutrition tips if you've had a colectomy and have an ileostomy      · 44:03 - Gaining strength back after surgery     · 47:45 - Signs you're not eating enough protein     · 49:44 - How to make healthier choices at restaurants      · 52:38 - Stop the post-lunch slump     · 54:30 - Nutrition advice

It's been a huge week for Tasmanian based vegetable company Harvest Moon, which culminated in the Forth company winning the Australian Hort Innovation Exporter of the Year award at the big conference in Brisbane.

Master Chef Chalapathi Rao demonstrates his mixed vegetable curry at his restaurant, Simply South, in Hyderabad, India. He starts with fried tomato sauce, cashew paste, chopped spiced onions, chopped spinach, dried fenugreek, and a finish of cream.   Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Over recent months, unpredictable U.S. tariffs have thrown Canada's food supply chain into disarray, sparking vital debates on diversifying trade partnerships and strengthening domestic production. Jeyan Jeganathan looks at what it takes to secure a resilient future for Canadian food and farming-and whether that vision can evolve without relying on the U.S., Canada's biggest trading partner.See omnystudio.com/listener for privacy information.

Use this method for cooking squash in the air fryer. It comes out nice and browned in places without being too mushy in the middle. And, it only takes 8 minutes! Recipe: Air Fryer Squash from TheCookful.Here are the links to some of the items I talked about in this episode: #adAir FryerCutting BoardChef's KnifeMedium BowlSilicone Coated TongsCrispy Air Fryer Squash RecipeThe All New Chicken CookbookThis episode was also published in August, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Fruit and vegetable growers win major Australian awards

This week we're digging into the many benefits of growing flowers right alongside your vegetables. From controlling pests to attracting pollinators and improving soil health, flowers are more than just eye candy.Learn how to use flowers for companion planting, where to place trap crops for maximum pest protection, which flowers grow best with common vegetables - and which ones don't!Even if you're gardening in containers, flowers can play a big role in your garden's health and beauty. Let's bring your garden to life, one flower and vegetable at a time.Transcript/Related article: Why You Should Grow Flowers in Your Vegetable Garden   - https://www.oakhillhomestead.com/2025/05/flowers-in-vegetable-garden.htmlSign up to be notified of new episodes by email:  https://oakhillhomestead.myflodesk.com/homegrownYou might also enjoy:  Volunteer Plants: How to Use Them Wisely Keep in touch!Oak Hill Homestead websiteFacebookInstagramPinterest

AP correspondent Donna Warder reports on the annualy country fair in London, and a huge draw - vegetable sculptures of some famous people.

Summer in 2025 is here - and after one of the sunniest and driest Springs on record, 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 gardeners 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 the spaces they are in charge of, as well as enjoying their gardens at home.Oh no - after Saul's period of illness, Lucy has now come down with the lurgy too - love and hugs to her. So Saul is running solo this weekend - and brings you along the two days away from Stonelands where, you guessed it, he does more gardening! But this time it's joining the many garden folk of two plant societies - the Hardy Plant Society and the Devon Orchid Society. So tune in to see what Saul gets up too, and if that whets your whistle go out and find your local club or society, join up and get more joy our of this wonderful hobby we all enjoy!LinkedIn link:Saul WalkerInstagram link:Lucy 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

Have you ever been disappointed with the fruits and vegetables you have bought in the grocery store? Of course you have! There is nothing more frustrating in the grocery shopping experience than finding some beautiful fresh produce on the shelf only to get it home and find that it is flavorless or the texture is just not right.Well never fear! There are some very smart people in the field of horticulture working hard to solve that problem. And today we have one of those people with us today on the podcast. Our guest today has been called the “Willy Wonka of Veggies!” This Cornell professor and plant expert creates new breeds of vegetables that offer exciting new flavors, and other adaptations valuable to farmers and eager eaters alike. And all through natural breeding processes.Joining us today is Michael Mazourek, the Calvin Knoyes Keeney Associate Professor of Vegetable Breeding at Cornell University. He is going to tell us about that work and also share with us some his remarkable achievements. One of which was a new variety of squash that has taken the vegetable world by storm.

Join the team at Google's Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Kevin Wallace of New Leaf Urban Farmers explains how he grew award-winning vegetabes with this unconventional method.

When you head to the grocery store's produce section, what are you looking for? The ripest bananas? The juiciest tomatoes? The largest oranges? Whatever your answer, you might be surprised to learn what dictates the taste, ripeness, and nutritional quality of fruits and vegetables. Angelos Deltsidis shares interesting details of his unique area of expertise: post-harvest ripening. Tune in to learn: What function ethylene serves (and why only some fruits and vegetables produce it) Level of ripeness vs. storage conditions: does one have a heavier hand than the other in the nutritional value of fruits and vegetables? New methods for increasing the overall quality of fruits and vegetables on the market What goes into building a bountiful fruit and organic garden harvest Interested in learning more? Press play to hear the entire conversation and visit Angelos Deltsidis - People | Horticulture (uga.edu). Episode also available on Apple Podcasts: https://apple.co/3bO8R6q

Google's Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables in place of ground meat. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Patrick, John, and Clare graham from the London vegetable orchestra join Anton ahead of their performance in Dublin on Saturday.Yes, you read that correctly -- London's Vegetable Orchestra use vegetables as instruments.Listen here.

As May turns to June the weather can often be blustery at Perch Hill, so it's the perfect moment to get supports and stakes in place to avoid plants being damaged in high winds.Inspired by the sustainable materials that grow plentifully in this particular part of East Sussex, this week's ‘grow, cook, eat, arrange' is a masterclass on sustainable staking as Sarah unpacks the most suitable materials, where to source them, and most importantly, the best methods to ensure they won't budge in a storm.In this episode, discover:How to embrace sustainable staking materials, from long-lasting chestnut stakes to stately silver birch teepeesThe secret sailor's knot that'll keep your plants secure even in the wildest galesWhy leaving your dahlias in the ground and creating a cat's cradle support system is the ultimate low-effort trick for stunning, upright plantsThe art of creating natural plant supports that will disappear into your garden, making your borders look effortlessly elegant Products mentioned:Cynara cardunculushttps://www.sarahraven.com/products/cynara-cardunculusDelphinium border collectionhttps://www.sarahraven.com/products/delphinium-border-collectionWillow flower stakeshttps://www.sarahraven.com/products/willow-flower-stakesHeritage chunky twinehttps://www.sarahraven.com/products/heritage-chunky-twineChestnut hurdleshttps://www.sarahraven.com/products/chestnut-hurdlesFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Our gardening experts give us tips ahead of the summer growing season.

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 2: Unusual vegetables to grow Sponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off ordersRoot and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars of https://forjars.co/  Use the code: forjars25 to get a 10% discount on your orderAzure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderOne sweet earth of https://onesweetearth.com/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they're so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. Steven knows about gear!  A whole chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. The book is divided into these chapters: Breakfast; Tapas; Sandwiches; Burgers & Sausages; Flatbreads & Tortilla Dishes; Meat; Poultry; Seafood; Vegetables, Rice, and Tofu; Desserts.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Patrick Johns is a turnip, butternut squash and occasional yam player with ‘The London Vegetable Orchestra' which has performed all over the world and will be coming to Ireland for the first time this coming Saturday

Dr. Cate Shanahan, MD, has been studying vegetable oils since 2002. We talked about her background in biochemistry and what plastics have to do with seed oils, Henry Ford's role in the history of seed oils, fatty acid chemistry and oxidation, how to avoid parkinsons and improve your mental health, her thoughts on sugar, fruit, and juice, the Hateful Eight, what Dr. Cate eats in a day, her new book Dark Calories, and more.Audible (Listen to Dark Calories & Other Audiobooks)Try Audible Free for 30 DaysHeadspace (Meditation App)Try it for Free for 14 DaysThrive Market (Organic, Healthy Grocery Delivery)Get $60 in Free GroceriesAquaTru (Premium Water Filters)Get $100 off any AquaTru systemSupport the Podcast Directlypatreon.com/somethingdiffpodWe are supported by these amazing BIG GIVERS:Michael Roy and Mark and Julie CalhounShow Notes:  thenuggetclimbing.com/episodes/cate-shanahanNuggets:(00:00:00) – Intro(00:03:56) – Dr. Cate's education background(00:07:52) – Polymerization & seed oils(00:12:46) – Athletic background & health issues(00:15:04) – What a healthy diet really is(00:16:28) – Why do people defend seed oils?(00:27:19) – The smoking analogy(00:30:46) – A brief history of seed oils(00:42:40) – Edward Bernays(00:43:14) – Fatty acid chemistry & oxygen(00:49:30) – Oxidation & oxidative stress(00:56:55) – Rust, autophagy, & chronic disease(01:00:32) – Changing your diet to prevent Parkinson's(01:02:11) – Sugar & refined flour(01:05:51) – Mental health(01:10:41) – Sugar continued(01:14:38) – Fruit, juice, & old food(01:20:56) – The Hateful Eight(01:24:22) – Clean Bite app(01:25:54) – Palm, olive, avocado, & coconut oil(01:27:34) – Adulterated food(01:31:00) – What Dr. Cate eats in a day(01:34:14) – Ancestral eating & Deep Nutrition(01:35:00) – Her next course(01:35:28) – Where to find Dr. Cate

So called “Royal Truthers” are accusing Meghan Sussex of faking a vegetable haul. The photo in question shows crisp lettuce, picture-perfect carrots, gleaming bell peppers, and, most notably, a solitary ear of corn.   But for the ever-watchful community of “royal truthers,” the image was less a wholesome domestic scene and more an invitation to investigate.Get ready for our new series Crown and Controversy coming July 13th. Follow now. Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app which seays UNINTERRUPTED LISTENING. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!  You also get 20+ other shows on the network ad-free!    Subscribe to Deep Crown's free newsletter at https://deepcrown.substack.com

Spring is the season when gardeners throw off the hibernation and slumber of months of wet feet, many layers and waterproofs and are reborn anew! The stirring of life in the garden is one of the years great experiences, and makes a gardening life such a worthwhile pursuit, not only is it good for the planet to see the earth greening up, it is also good for the gardeners soul. But there is still lots of hard work to get on with - seeds have to be sown, mulch laid, supports erected and lawns mown. So join Lucy and Saul as they continue their professional gardening lives in the pure heaven that is Spring!Well, dear listener, we apologise for a man down this week - then a woman down, too. Saul succumbed to a Chelsea bug and (unbeknown to Lucy at the time of recording) she was to fall to one, too. Coughs, splutters and wipeouts aside, the latest episode has finally been edited - hurrah! The duo are in full waffle this week - enjoy chats about wisteria duvets, ermine invasions, blackbird heroes and the serenity of gravel raking. Just another average week in the life of a professional gardener, then!LinkedIn link:Saul WalkerInstagram link:Lucy 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

This year's RHS Chelsea Flower Show was yet another terrific exhibition of horticultural beauty, to which Arthur Parkinson had a fabulous front-row seat. Arthur takes the mic on ‘grow, cook, eat, arrange' this week, once again bringing you the best in show, from the headlines of royal roses to the lesser-known stories from incredible stands and gardens at the show.In this episode, discover:A rose fit for a King, with David Austin's announcement of a new varietyThe Great Pavillion's most grand displays, and what made it Arthur's favourite part of the showSome of the incredible stands run by organisations with purpose, such as the Songbird Survival Trust and Women of the GlasshouseProducts mentioned:Crabapplehttps://www.sarahraven.com/products/crabappleCosmos bipinnatus 'Rubenza'https://www.sarahraven.com/products/cosmos-bipinnatus-rubenzaDigitalis purpurea 'Sutton's Apricot'https://www.sarahraven.com/products/digitalis-purpurea-suttons-apricotPapaver somniferum 'Black Beauty'https://www.sarahraven.com/products/papaver-somniferum-black-beautyFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Send us a textMonique Attinger is a returning guest on our show! Be sure to check out her previous appearances on our podcast on episode 318, episode 351, episode 370, and episode 561 of Boundless Body Radio!Monique Attinger BA, MLIS, CHN is a certified holistic nutritionist who is world renowned expert on the plant compound called oxalate. She is your partner in reaching your health goals through a focus on reducing your oxalate intake, in combination with high density nutrition and targeted nutritional supplements.Monique's clientele includes many with complex dietary challenges, including the overlap of individual food sensitivities or allergies with other therapeutic diets. Monique's coaching helps her clients who have been “eating extra healthy”, some who have spent decades following careful eating plans, yet also find that they were not feeling well.Many chronic diseases have an inflammatory component, and oxalate can be an unrecognized driver, severely affecting people without them knowing the cause.Find Monique at-https://lowoxcoach.com/TW-@LowOxCoach1FB- Monique Attinger - nutritionistIG- @lowoxcoachPatreon- @lowoxcoachYT- Low Ox CoachYT- Wizards of Ox - Low Oxalate ExpertsDying Too Young: Oxalate and Breast Cancer- Hormones MatterFind Boundless Body at- myboundlessbody.com Book a session with us here!

In this Ask Me Anything episode of The Art of Being Well, Dr. Will Cole and his team dive deep into the functional medicine take on some of the internet's most divisive health topics. They break down the truth about EMF exposure while traveling, the fiber backlash from the carnivore crowd, and the science behind short-chain fatty acids like butyrate. Plus, they offer practical tips for supporting gut health - even if you can't tolerate vegetables. The team also tackles the mental health side of the wellness world, sharing how to protect your peace on social media and their thoughts on the public reaction to Dr. Casey Means.For all links mentioned in this episode, visit www.drwillcole.com/podcastPlease note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Go to BelleVitale.com and use code BV15 to get 15% off.Go to Quince.com/willcole for 365-day returns, plus free shipping on your order.You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/WILLCOLE and using code WILLCOLE at checkout.AG1 is offering new subscribers a FREE $76 gift when you sign up. You'll get a Welcome Kit, a bottle of D3K2 AND 5 free travel packs in your first box. So make sure to check out DrinkAG1.com/willcole to get this offer. If you're ready to truly nourish your skin and body from within, Pique is offering 20% off plus a FREE rechargeable frother and glass beaker with my exclusive link: Piquelife.com/WillCole. Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.