Podcasts about vines

Join Lisa and Laura for our series Names of God. In biblical times, names were of great importance—they conveyed a person's essence, history, nature, or character. As we explore the various names of God in the Old Testament, we gain insight into His character. With each name, we will learn a new attribute, deepening our understanding of and growing closer to God. In today's episode, we explore our sixth name, Jehovah Shammah—the Lord is There. This is a great name of God to call on when you feel like everything is dark, when you feel hopeless, when you feel unbearably alone or abandoned. It's also good for those times when you feel stuck, or even imprisoned, by hard circumstances. If you are nodding your head to any of this, grab your Bible (a notepad and pen aren't a bad idea either) because this is the episode for you! Open your Heart to our key Scripture. Revelation 21:3: He will dwell with them, and they will be his people, and God himself will be with them as their God. Open your Bible to other Scriptures referenced in this episode. Deuteronomy 4:37: By his Presence and his great strength. (NIV) Book of Ezekiel John 16:7: It is better for you that I go. 2 Chronicles 5:13–14: The house, the house of the Lord, was filled with a cloud, so that the priests could not stand to minister because of the cloud; for the glory of the Lord filled the house of God. Romans 12:2: Do not be conformed to this world but be transformed by the renewal of your mind, that you may demonstrate what is the will of God, what is good and acceptable and perfect. Isaiah 63:9: In all their affliction he was afflicted. Psalm 34:18: The Lord is near to the brokenhearted, and saves the crushed in spirit. Invite Him in with this episode's questions for reflection. Do I believe that Jehovah Shammah empathizes with me? Do I believe that the things that trouble me also trouble Him? If the answer is no, ask the Lord to reveal why. Why don't I believe? What is the wound keeping me from recognizing Your presence? (Do this reflection in the presence of the Blessed Sacrament, if possible!) Ask the Lord, do the things that trouble me trouble You? And sit in silence and listen to Him speak to you. Show mentions. Heart of Vines Summer Book Club starting in July! Using code HOVBOGO50, purchase one Heart of Vines book and get a second one at 50% off. Limit one use per customer. This offer ends July 8, 2025. Lisa Brenninkmeyer and Katie Brenninkmeyer, Heart of Vines: An Invitation to Escape the Life that is Slowly Killing You Register for Heart of Vines Summer Virtual Book Club. Bishop Erik Varden CCC 1374 Peter Kwasniewski, The Holy Bread of Eternal Life Father Lasance, The New Roman Missal, Prayers at Benediction Geoffrey T. Bull, God Holds the Key Lisa Brenninkmeyer, Walking with Purpose, Fearless and Free Sarah Kaczmarek, Encounter Ministries Dan Burke, quote Jackie Angel, Memorize Scripture Lisa Brenninkmeyer, Walking with Purpose, Opening Your Heart, Lesson 7, Day 4 Lisa Brenninkmeyer, Walking with Purpose, Touching the Divine Lisa Brenninkmeyer, Walking with Purpose, Keeping in Balance Lisa Brenninkmeyer, Walking with Purpose, Discovering Our Dignity Let's stay connected. Don't miss an episode. Subscribe to our podcast on your favorite platform.  Want to keep the conversation going? Join our private Facebook community. Stay in the know. Connect with us today.  We are committed to creating content that is free and easily accessible to every woman—especially the one looking for answers but unsure of where to go. If you've enjoyed this podcast, prayerfully consider making a donation to support it and other WWP outreach programs that bring women closer to Christ. Learn more about WWP on our website. Our shop. Follow us on Instagram, Facebook, X, and YouTube.

In this episode, Ken Lain, The Mountain Gardener, shares the top 10 vines that cover fast. Learn about fast-growing vines that thrive in the local climate, including honeysuckle, trumpet vine, and more. 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/

You can't see the wind, but if you try running into a strong breeze, you won't get anywhere fast. You can't see the Holy Spirit, but if you keep in step with Him as He leads you, your life will start to look a bit different. I'm not talking about the flashy stuff. I'm talking about love where there used to be indifference. Peace instead of worry. Faithfulness instead of apathy. These are some of what the Bible calls the "fruit" of the Holy Spirit--the evidence that He is at work, and that one day, His work in you will be complete. Vines and trees can't make fruit grow on their own. And we can't grow to be more like Jesus on our own. But what do we do while we wait for the Spirit do to His thing? Do we just "Let go and let God," or do we grab our gear and get in the game? That's our question for this week-- what can we do to get even more of the Fruit of the Holy Spirit.

KCBS Radio's Foodie Chap Liam Mayclem is here to talk with Chef Phillip Moratin about The Archer Hotel's upcoming event, Vines, Views, and Vibes.

Send us a textMeg and Mel tackle changing dynamics in the Australian wine industry, from restaurant closures to big investments and new marketing directions.• Meg shares insights from VinExpo Asia where Australian wine received positive feedback and shows a shift toward lighter-bodied reds and more whites• Oak Ridge restaurant closure highlights broader hospitality industry struggles with profit margins shrinking from 10% to 6-8%• De Bortoli's vine pulling in warmer regions reflects necessary industry restructuring with significant costs and time investment• $100 million investment from Vinarki into South Australian winemaking shows confidence despite centralization concerns• Treasury Wine's $15 million investment in low/no-alcohol technology raises questions about authenticity when flavors are added• Wine Australia's new "We've Got a Wine for That" campaign receives mixed reviews from industry insiders but positive feedback from everyday consumers• Industry challenges stem from changing demographics with younger generations drinking less wine than previous generations at the same life stageFollow us on instagram @winewithmegandmel

Wednesday, June 11 -  Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the news affecting small farmers in America, including a focus on new research from Purdue University suggesting the surge of media coverage had an effect on the price people are paying for eggs. Plus, strong supply fundamentals are pushing cattle and beef prices higher, 70 years after an aerial war against the screwworm — we're hearing about them again.Then, Doug introduces us to Shelby Hampton-Watson, owner of Robin Hill Farm and Vineyards in Brandywine, MD. Robin Hill Farm and Vineyards is a family owned farm going back four generations, and is one of the first agri-tourism farms in the 1970s in south Maryland. Shelby went to college for animal science before returning to the family farm and, over the years, diversified the farm to include the vineyards, winery and wedding venue. They are an estate winery, meaning they are a farm-winery and 100% of what they use is produced by them — planted, taken care of, harvested, processed and bottled, and the tasting room are all on the property. Learn more about Robin Hill Farm and Vineyards at https://www.robinhillfarmandvineyards.com.Additionally, Shelby has several side gigs as an author, speaker, and rural business strategist. She writes for several  agricultural publications, and one of the editorial columns she recently wrote for American Agriculturist is about something she came across during her time as an Animal Science Major in college was PMU (Pregnant Mare Urine) and it's one of the primary ingredients in hormone replacement therapy for women. It's a topic that recently came back into Shelby's consciousness when looking for another topic to write about and decided to share the information with others. You can read the article on https://www.farmprogress.com/commentary/horses-and-hormones-the-surprising-link-between-farmers-mares-and-menopause-treatment.Another venture Shelby has is The Farmed Life (thefarmedlife.org) which empowers women through resources and support to grow; and her book Grace, Grit & Lipstick: Wit & Wisdom for the Modern Female Farmer & her Farm-Curious Friends featuring stories from women in agriculture with their different businesses like entrepreneurs, solarpreneurs, small family farms, backyard and hobby farmers, and anyone linked to the farm-to-table and all-natural-ingredient movements.Lastly, in Doug's opinion segment of today's episode, he discusses the Coalition For A Prosperous America (CPA) that keeps telling us about agriculture and questions a misrepresentation of the agricultural world in America, and why it's important to get your agricultural news from actual agricultural news sources and not mainstream media. 

Arrancamos este Viernes Eléctrico celebrando el 25 aniversario de 'Rated R', segundo disco de Queens Of The Stone Age, y comentando el sobrecogedor y emocionante concierto que la banda ha grabado en las catacumbas de París. Y también aportando combustible para esta sesión:The Breeders, Veruca Salt, Black Rebel Motorcycle Club, The Datsuns, The D4, Private Function, The Vines, Sleater-Kinney, The White Stripes, The Black Keys, Screaming Trees, Soundgarden y Pearl Jam, entre otros Playlist:QUEENS OF THE STONE AGE - Feel Good Hit Of The SummerQUEENS OF THE STONE AGE - The Lost Art Of Keeping A SecretQUEENS OF THE STONE AGE - You're So VagueTHE WHITE STRIPES - HypnotizeTHE BLACK KEYS - Have Love Will TravelBLACK REBEL MOTORCYCLE CLUB - Ain't No Easy WayBAND OF SKULLS - I Know What I AmTHE KILLS - Cat ClawELASTICA - ConnectionTHE BREEDERS - CannonballVERUCA SALT - Volcano GirlsSLEATER-KINNEY - Turn It OnPJ HARVEY - 50ft QueenieSCREAMING TREES - Nearly Lost YouPEARL JAM - DaughterSOUNDGARDEN - Burden In My HandJANE'S ADDICTION - SuperheroRED HOT CHILI PEPPERS - AeroplaneRED HOT CHILI PEPPERS - Dani CaliforniaJIMI HENDRIX - Crosstown TrafficCREAM - White RoomLED ZEPPELIN - Communication BreakdownTHE DATSUNS - MF from HellTHE D4 - Get LoosePRIVATE FUNCTION - AEIOUPRIVATE FUNCTION - S.O.S.THE VINES - Get FreeTHE SUBWAYS - Rock & Roll QueenTURNSTILE - BlackoutTURNSTILE - DullTURNSTILE - I CareNOTHING BUT THIEVES - Live Like AnimalsEscuchar audio

Can hybrid grapes revolutionize the wine world? Adam Huss — Host of the Beyond Organic podcast and Co-owner of Centralas Cellars breaks down what a hybrid truly is, explaining how traditional breeding — and nature itself — has long crossed grape species. With over 70 grape species worldwide, today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. We explore the impact of WWII on agriculture, France's ban on hybrids in appellation wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. Plus, Adam shares insights into trialing the “married vine” system — a potential game-changer for soil health, pest management, and flavor expression. Resources:         135: Cold Hardiness of Grapevines 217: Combating Climate Chaos with Adaptive Winegrape Varieties 227: Andy Walkers' Pierces Disease-Resistant Grapes are a Success at Ojai Vineyard Adam Huss – LinkedIn Centralas Organic Wine Podcast South Central Los Angeles Couple Opens New Winery Dedicated to Organic Values, Transparency, Inclusion Wine's F- Word Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:03] Beth Vukmanic: Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director [00:00:13] In today's podcast, Craig Macmillan, critical resource manager at Niner Wine Estates with longtime SIP Certified Vineyard in the first ever. SIP Certified Winery speaks with Adam Huss, host of the Beyond Organic Podcast and co-owner of Centralis Cellars. [00:00:32] Adam breaks down what a hybrid truly is, explaining how traditional breeding and nature itself has long crossed grape species with over 70 grape species worldwide. Today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. [00:00:50] We explore the impact of World War II on agriculture, France's ban on hybrids and Appalachian wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. [00:01:03] Plus, Adam shares insights into trialing the married vine system, a potential game changer for soil health, pest management, and flavor expression. [00:01:12] When Lizbeth didn't get into nursing school on her first try, she could have given up. Instead, she partnered with her mentor Alex, to make a new plan, attend classes part-time, build up her resume and get hands-on hospital work experience. Now Lizbeth has been accepted into Cuesta College's nursing program and her dream of becoming a nurse is back on track. [00:01:36] Lizbeth is a Vineyard Team, Juan Nevarez Memorial Scholar. You can help more students like her who are the children of Vineyard and winery workers reach their dreams of earning a degree by donating to the Juan Nevarez Memorial Scholarship. Just go to vineyardteam.org/donate. [00:01:53] Now let's listen in. [00:01:58] Craig Macmillan: Our guest today is Adam Huss. He is the host of the Beyond Organic Podcast and also co-owner of Centralis Winery in Los Angeles, California. And today we're gonna talk about hybrid grape varieties. Welcome to the podcast, Adam. [00:02:11] Adam Huss: Thanks, Craig. I really appreciate it. Thanks for having me. [00:02:17] Craig Macmillan: So let's just start with the basics. What are hybrid grape varieties? [00:02:22] Adam Huss: I should also say I'm a fan of your podcast as well, so it's really fun to be here. [00:02:26] Craig Macmillan: Thank you. Thank you. [00:02:28] Adam Huss: Been listening for a while. So hybrids, I mean, it's really simple. It's funny, I see stuff on Instagram sometimes where people just are so misinformed and they think that, you know, hybrid means like GMO or something like that. [00:02:41] A hybrid simply is just, you take pollen from grape X, you put it on flowers from grape y, and if those two grapes are from different species, you have a hybrid. If they're from the same species, you just have a cross, and this is something that has been part of traditional breeding since forever. It's also what happens naturally in the wild. [00:03:00] Or I hate, I actually just use two words I try not to use at all, which is like natural and wild, but in forests and streams forests and backyards without human intervention, these pollen get exchanged by wind and everything else and have led to, you know, some of the more. Old popular varieties of grapes that are, considered hybrids that we know of now, like Norton and Isabella and Kaaba. [00:03:23] Nobody actually crossed them. They just happened. So yeah, that's, that's a hybrid. It's very simple. [00:03:29] Craig Macmillan: That's what they are, what aren't they and what are some of the myths surrounding them? [00:03:33] Adam Huss: yeah, great question. You can't generalize about hybrids. Generally speaking. So that's really important thing for people to wrap their heads around, which is because. You know, we'll get into this, but so much, so many hybrids are, and just hybrids in general, are wrapped up in prejudice because we live in this sort of viniferous centric wine world. [00:03:56] You know, , those of us who are in wine, but there, you just can't generalize. The qualities of hybrids are just like humans. Like it depends on what your parents are. You know, you, you get different things every time you mix 'em up and you're not like your brother or sister. If you have a sibling, you know you're gonna be different from them even though you have the same parents. [00:04:13] So that's the same thing happens with grapes. There's genetic diversity and mutation happens and. For hybrids, , the possibilities, the potentials are literally infinite. It's pretty incredible to know that possibility exists. There are over 70 species of grapes on earth besides vitus vara, and if you cross any of those two varieties, yeah, you'll get a genetic cross that's 50 50 of, of two different species. [00:04:40] But that. Within that you could do that cross again and get a different variety of grape, even with the same cross. So it's just amazing. [00:04:51] The modern hybrids that are now out there are. Often multi-species crosses and have been crossed. Generationally again and again and back crossed and recrossed. And so, you know, I was just looking at a hybrid grape that had five species of grapes in its family tree. I mean, there are family trees that would make the royals blush, honestly, in some of these hybrids. [00:05:11] So it's not, it's not something that is just, can be just said. You can say one thing about it or that. And, and the idea of hybridizing doesn't imply anything at all, really, like it is just this process that happens that we've been doing for a long time. This might be a good thing to dispel some of the prejudices. [00:05:34] You know, something like the word foxy often gets thrown around when we start talking about hybrids. I did a whole podcast about this what's really interesting, I just brought this word up to a, a young couple here in LA who are growing grapes and they, they had no idea what I was talking about. [00:05:49] So that's kind of encouraging. Like in, in the younger generations, these prejudices and some of these words that we inherited from the last century , are dying out truly. Which is great, but it still persists and you still hear it a lot and. If anybody goes online and researches some of these grapes, so much of the information available online is actually still misinformation and prejudiced because it comes from this vinifirous centric culture. [00:06:15] And so it's really important for people to understand that like foxy is not what it sounds like. It sounds like it would be this animalistic, musky, maybe scent gland tinged aroma, flavor thing, but. If you taste the grapes that are known as foxy and you go, you know, start researching this by tasting, you'll find that it's actually kind of delicious. [00:06:37] It's usually fruity and you know, candy like strawberry raspberry flavors. And for those of us in the US. It's often something we associate with Grapiness because of Welchs. And the flavors of Welchs, which come from the Concord grape, which is a Foxy grape, are these grapey flavors that we grew up with. [00:06:57] This sense of like grape candy and stuff like that. And that's a lot of times what you find in these, but again, it depends a lot on. The level of the compounds that are in that specific hybrid. Again, you can't, you can't generalize. And just like with anything, if you mix different compounds together, you'll get these nuances and you might have some of that flavor or aroma, but it'll be blended with other things. [00:07:17] And so it takes on new characteristics. So it's way more complex than just thinking like a. All grapes that are hybridized are foxy. That's absolutely not true. Or that foxy is this monolithic thing or that foxy is bad. None of those are true. And then really the other thing to realize is in. Grapes in the native North American varieties of species of grapes. [00:07:41] There's really only one that has been used traditionally in grape breeding and hybridization that has these flavors. And that's Vitus labrusca. It just happened to be used quite a bit because it's endemic to the East coast where a lot of the Europeans who started all this breeding were living and, and it was, you know, very readily apparent in the forest of the East coast. [00:07:59] So that. Got used a lot and it's also got a lot of great qualities of fungal resistance and stuff like that. Muscadine is the other grape that has it, but it's got a different genetic structure so it doesn't get crossed a lot or hybridized a lot. [00:08:11] Craig Macmillan: So like, what are the advantages of hybrids where you take vinifira and you cross it with a Native American indigenous grape? What are the benefits? [00:08:21] Adam Huss: Yeah. Another great question. Just , the historical perspective on this is really important. I think. So, you know, Europeans came here a couple hundred years ago, and eventually they brought some of their favorite plants over, one of which were their grapes. And what they noticed right away is that their grapes, I. [00:08:38] Suffered and died without exception, just across the board. Anything they brought over grape wise just kept dying, kept dying. You know, many people tried for a century at least, you know, including people like Thomas Jefferson, people with enormous amounts of resources, and they just failed. They failed to grow these grapes. [00:08:56] Meanwhile, you know, these things like. Norton, this, these hybridized grapes started developing and people noticed like, oh, this grape, it's crossing with some of , the local varieties and it's doing really well. So they began to realize, like they didn't know then that part of, one of the benefits that you get is phylloxera resistance, for example. [00:09:16] But that was a big one and came to save, you know, Europe's wine industry at the end of the 19th century. But also you have these grapes that . Evolved with the fungal pathogens of this, of these climates of North America and other places around the planet. So they've developed resistance and tolerance for all these things. [00:09:38] And so when you cross them with vinifira, you get some of the desirable characteristics that you might like from Vera, and hopefully you'll get some of that, you know, hardiness and fungal resistance and some of the other, just. General benefits of having hybridized interesting new flavors and characteristics [00:09:56] Craig Macmillan: have you seen some examples of this in your, in your travels? [00:10:01] Adam Huss: the fungal resistance and things like [00:10:03] Craig Macmillan: resistance or Pierces disease resistance or anything like that. [00:10:07] Adam Huss: Oh yeah. I mean, I. Whew, so many. I mean, the fact that people can grow grapes organically in Vermont for example, relies almost entirely on hybrids. You know, first of all, they have extremely cold winters there. They have extremely wet, hot, humid summers there. And if you try to grow vinifera there the only way to do it is with chemicals and, and a lot of heartache and, and high risk agriculture. [00:10:35] But here we have somebody like Matt Niess, who's working entirely with hybrids, with his winery, north American Press, and basically he's not using any sprays in any of his vineyards in here in California because these. These grapes have genetics that developed for resistance to the fungal pathogens of the East Coast. [00:10:55] And so you bring them to this nice dry, you know, Mediterranean climate, they're just like, they're crazy. They're like you know, they're, you can basically spray free now. I mean, some people have a problem with zero sprays because they don't want things to develop, but he has a 70-year-old baco noir vineyard, for example, that's in like a wet region in Sonoma that. [00:11:18] He has never sprayed and it's pumping out grapes and looking beautiful every year. And the really interesting thing about it's, there are some inter plantations of vinfiera in that like somebody. Planted something. Maybe it was Pinot Noir in with the Baco. It's like one every, you know, like there's only a few, a handful of these scattered throughout the acre of the Baco noir, and you can tell which ones those are every year because they're just decimated by mildew by the end of the year, whereas the Baco is just spotless and beautiful. [00:11:46] So that's a really like obvious, [00:11:49] Craig Macmillan: What are the wines like? The bako noir? I've never had a bako noir. [00:11:53] Adam Huss: Oh, his wines. Well, so Baco is nice. It's, I mean, it's higher acid. It's almost like a high acid. Gosh, I don't know what, it's hard. I, I, I hate to go down the rabbit hole of like trying to compare it to a vinifira, but it is unique. But it's a deep red almost interior, like with deep purple, higher acid flavors, but pretty balanced, really luscious. Dark fruited flavors maybe a little. Like Syrah, like meatiness, there may be a touch. You might find that it depends on the year. He's had a couple different vintages, so it's been really interesting to see. I'm, I'm kinda like loving following that year by year, seeing the vintage variation and what. [00:12:35] Different things come out because nobody's really doing this. Nobody's, nobody's experimenting with these. So we don't really know how they'll do in, in California other than what he's doing. And just a couple other growers. But he also this year introduced awba for the first time back into California. [00:12:50] The last catawba Vines were ripped out of California in like the sixties, and he, planted some and finally was able to harvest a crop this year and released what was once. California, I mean, the America's most popular wine from the Ohio River Valley is sparkling catawba, and it's like pink and just delicious, beautiful, beautiful stuff. [00:13:10] If I can step back, I think a lot of the discussion of hybrids, again, comes from this perspective of vinifira culture and how do we. Help vinifera become better. How do we use these hybrids as a tool to help, you know, this sort of vinifira centric culture? But I, I would, I'd like to reframe it. [00:13:31] I think a better way to look at this is hybridization is kind of just what we always do with agriculture. It's how you evolve and adapt your agriculture. Ecologically in the absence of modern chemistry that we have. So like before World War ii, and part of, and this is part of the history, France's history too, is like, you know, we had RA decimating their, their vineyards as well as. , we didn't just bring phylloxera back from North America, we brought BlackRock, Downey mildew, powdery mildew. So , their vines were just like dying. Like they were just dying. And so there was this urgent need and a lot of the hybridization, a lot of, some of our, you know, hybrids like Save El Blanc and things like that. [00:14:15] Came from French breeders who were just trying to save the French wine industry. Like they just wanted to have wine, let alone vinifira. You know, it was that. It was pretty bad at the end of that set, you know? And so they developed these new things and then we, you know, things like Isabella and catawba and things like that were coming over from North America, some of our hybrids that came from here, and pretty soon they had these really productive, really hardy vines with new, interesting flavors that. [00:14:41] People kinda liked 'cause they are like fruity and delicious and interesting and new and, and if you're a farmer and you have less inputs and you get a more productive, like higher yields on your vine, like, it's just kind of a no-brainer. And so people were just planting these things. They really were taking off. [00:14:59] And in 1934, the French were like, whoa, whoa, whoa. Like our, our, first of all, our. Ancient vinifera cultures are going to be completely diluted, but second of all, we're gonna devalue the market 'cause we're gonna have all this like, it's too abundant, you know? So they made, in 1934, they made hybrids illegal in the French Appalachians. [00:15:17] And so that legacy is something that still sticks with us. Of course then World War II happened and we. Didn't really pay much attention to wine at all 'cause we were just trying to survive. But once World War II was over and the the war machine transferred into the pesticide and industrial agricultural machine, the French realized they could keep Vera alive on root stocks of American hybrids or American native varieties by spraying them with these new novel chemistry chemicals. [00:15:49] And so then they started enforcing the ban on hybrids because they could, and they knew they could have the, this alternative. And so that's when you saw like they had their own sort of version of reefer madness where you, you saw a lot of misinformation and hyperbole and outright propaganda and lies about these, these grapes because they were trying to get them out of French vineyards. [00:16:10] It's important to realize that Ban the EU just lifted the ban on hybrids in Appalachian wine in 2021. So it's kind of not surprising that some of these prejudices and misinformation still persist today. We're not too far away from that. I. [00:16:26] Craig Macmillan: And, and why was the band lifted? Do you know? [00:16:30] Adam Huss: That's a great question. It's, it was lifted for ecological reasons because they're realizing these are really important to dealing with climate change. This is like, if you want a sustainable industry, you need to be able to adapt. When you're inside this, this world of vinifira, what I call the vinifira culture, which is, you know, very centered on Vera. [00:16:50] You don't realize how strange it is. You know, it's kind of like growing up with a, a weird family, you know? It's all you know, so you don't know how strange they are until you start seeing the rest of the world. But to think that, you know, 50 years ago we just decided that maybe like. 10 grapes were the pinnacle of viticultural achievement for all time, and we've basically invested all of our energies into, you know, propagating those around the planet and preserving them at all costs is kind of strange when you think about the whole history of agriculture. [00:17:20] And it's really only possible because of cheep fossil fuels and the novel chemistry that we. Have put into our systems. And so if you take those out, if you start thinking ecologically about how do you develop a wine system, I mean the question is like, does it make sense when farming in a world where the only constant is change and we just live in a dynamic world, does it make sense to try to do everything you can to prevent change? [00:17:45] Like is prevention of change like a good strategy? And so I think, you know, diversity and adaptation are. What have always worked, you know, historically through agriculture, and that's kind of the future. I mean, in a real sense, vinifera culture is the past and hybrids are the future. If we want to have a future, there's my enthusiastic, [00:18:09] Craig Macmillan: Well, I'd like you to expand a little bit more on that. 'cause we we have a group of hybrids that are well known or are commonly used. I've, I've been hearing about Marquette a lot more, um, As having a lot of potential WW. What does that future potentially look like and what are some things that would have to happen for that potential to be realized? [00:18:31] Adam Huss: So we have invested, you know, millions of dollars in time and energy and even policy into developing, , the chemicals that we now use to support our, viticulture. And to make it possible in places like Virginia, where, you know, they're developing a whole wine industry there around vinifira in a climate that is, you know, like I said, that was the climate that like Thomas Jefferson failed for and everyone else for hundreds of years failed to grow it there. [00:18:59] If we invested that same amount of time and energy and money into breeding programs and into. Research for the kinds of things that we're now discovering, like DNA markers so that we can have DNA marker assisted breeding. So you're, you're speeding up the breeding process by sometimes two, three years. [00:19:19] Which is, which is significant in a process that can take, you know, 10 to 20 years that any, any little bit helps. So that kinda stuff and just more of it, more private breeders, making it more valuable for private breeders. I always think it's really interesting that like billionaires would rather just do another sort of like cult. [00:19:39] Ego, Napa cab investment, you know, rather than like breed their own personal variety of grape that nobody else could have. I mean, I'm not recommending that, but like, to me that seems really interesting as an idea. You could just have your own proprietary grape variety if you wanted to, you know, but nobody's thinking that way. [00:19:58] But I would say breeding, putting our, our time and energy into breeding not new varieties is, . Really important and, and working with the ones that are already there, I mean. The only reason California's so such strangers to them is because it's so easy to grow here. You know, we're relatively speaking and I get that. [00:20:15] I mean, you know, people like what they like and, and change is hard and market conditions are what they are. But I think we're at a point where. Marking conditions are changed. Like I said, you know, this young couple I was just talking to don't, don't have never even heard the word foxy. And so I think there's a lot more openness to just what's in the glass. Now. [00:20:35] Craig Macmillan: So some. Of it's messaging. If we can have wines that people can taste and do it in a context that's new to them. So there may be an opportunity here with newer wine drinkers or younger wine drinkers potentially, is what it sounds like to me. [00:20:48] Adam Huss: Yeah, and I. I mean, some of this is also realizing all the different ways that hybrids are already being used and could be used. Like, you know, we know you mentioned Pierce's disease. Pierce's disease is this disease that's endemic to California and is heading north. I mean, it's really on the threshold of all of the major wine regions of, of California. [00:21:11] And the only ways . To stop it without hybrids, without resistant hybrids are, are pretty intense. You know, it's like eliminating habitat through, , basically creating a sterile medium of your vineyard and then spraying with insecticides, you know some, sometimes pretty intense insecticides. [00:21:29] The alternative though is there are now multiple varieties of grapes that are. Resistant to them that are tolerant to it so they, they can carry the bacteria, but it won't affect the health of the vine. Those were bred, some of them here, right here in California at uc Davis. And yet if you go to the University of California Agricultural Network Resources page that, you know, kind of handles all the IPM for California, sort of like the resource. [00:21:56] And if you read about Pierce's disease, it makes zero mention of using tolerant. Varieties as a management strategy. And it makes no mention that there are even are tolerant varieties to Pierce's disease as a management strategy. So just that kind of stuff is the shift that has to happen. 'cause it just shows how vinifera centric our entire industry is, like from the top down, even when there are these great strategies that you can use and start implementing to combat these things, ecologically versus chemically. [00:22:25] They're not there, you know, they're not being mentioned. So just little things like that would go a long way. Also, you know, I mean, one of my fun little facts is like. There are already hybrids being used significantly, like probably everybody on who's listening to this has, if you've bought a bottle of wine at a grocery store that was under 20 bucks, you've probably drunk hybrids because 10,000 acres of ruby red is grown in California to make mega purple and mega purples. Pretty much in every, like, you know, mass produced under $20 bottle of wine and it's got esra, Vitus, esra in it. So you've probably been drinking hybrids and not even known about it. [00:23:04] In terms of these Andy Walker hybrids, I do have a little that which were bred for Pierce's disease resistance. I also have kind of a fun story in that I, as you know, like we've, we've both talked to Adam Tolmach, who replanted a whole block that he lost to Pierce's disease with these hybrid varieties, and these are designed specifically to retain a lot of vinifira characteristics. They're like 97% back crossed to be. vinifira and 3% with Vitus, Arizona to have that Pierce's disease resistant specifically. So they don't have a lot of the other benefits that like a higher percentage of North American native varieties would have. Like they, they're still susceptible to powdery mildew and other mildew pretty, pretty intensely, [00:23:44] but just in terms of flavor for anybody who's out there. So I've, I've barrel tasted with Adam. Tasted each of those varieties individually out a barrel. And then we went to his tasting room and tried all of his wines and, and got to, and then he, instead of keeping, he has two red hybrid varieties, two white hybrid varieties, and he blends them and makes a, you know, a, a red blend and a white blend that he calls a state red and state white. [00:24:09] And we went to his tasting room and he makes beautiful wine. All of his wines are great, but no joke. Everybody in my party. Preferred the hybrids to like all of his pinots or raw chardonnay, I mean, I have no idea why. I mean, but, and that's just anecdotal, obviously nothing scientific, but the very least I can say the, the flavors are exciting and delicious. [00:24:29] Right. [00:24:30] Craig Macmillan: If you can get them in front of the consumer, [00:24:33] Adam Huss: Yeah. [00:24:33] Craig Macmillan: the key. That's really the key. [00:24:35] Adam Huss: Right, right, [00:24:36] Craig Macmillan: And for, your own wine making. Are you making wine from hybrids for yourself? [00:24:40] Adam Huss: Not yet just 'cause there are, there just aren't any in California very much, you know, I mean, it's like little patches here and little patches there. And the people that have them are using them for themself, you know, for their own growing. They've grown them specifically you know, Camus has planted some of these Andy Walker hybrids along their riparian corridors to prevent Pierce's disease. [00:24:58] Those varieties specifically are being used. I don't know if they're blending those in. With like their cab or whatever. I honestly think they could, but I don't know if they are. They're probably, I dunno what they're doing with them, but I do grow them here in Los Angeles and I'm, but they're, you know, it's like I'm trying out a bunch of different things, partly just to see how they do, because, you know, they haven't been grown here. [00:25:21] They were developed for colder, wetter climates and so, you know what, how will they grow here in Los Angeles? There's a lot of unanswered questions for some of these. [00:25:30] Craig Macmillan: You and I were chatting before the interview and you have a, a new project that you're very. Excited about tell us a little bit about that, because I thought that was pretty cool. [00:25:39] Adam Huss: Yeah. Thanks. So this past summer, my wife and I finalized the acquisition of this farm in upstate New York that I'm going to develop into a. Married Vine Vida Forestry Demonstration and Research Project. And, and married vines, essentially vines growing with living trees. [00:26:02] But the best way to think about it is if you know the three Sisters of Agriculture, the corn, beans and squash idea, where you plant these. This guild of, of a Polyculture guild, and they have these symbiotic stacking benefits and productivity. This is what a married vine polyculture is for perennial agriculture. And so I don't just see it as vine and tree, but also vine and tree, and then a ground cover and or small shrubs or things like that that are also perennials planted in a guild together to create these stacking benefits and productivity. [00:26:35] Multiple productivity layers as well as making it a grable system because the vines will be up in trees and and we're gonna call it the Beyond Organic Wine Forest Farm. [00:26:47] Craig Macmillan: So gimme some more detail on this. So like, what are the other plants that are in the forest and how are the vines, what's the spacing like? How, how many trees per vine or vine per tree? [00:27:01] How is the vine trellis? Um, I just, I'm really curious about this idea because this goes back to very, very ancient times. [00:27:09] Adam Huss: Yes. Yeah, yeah, [00:27:09] Craig Macmillan: Uh, that I've read about. I've never seen evidence of it, but I have been told that going back to like Roman times, they would plant grapevines, interplant with things like olives, [00:27:18] Adam Huss: yeah, yeah. Yeah. And [00:27:20] Craig Macmillan: use the olive as a trails. [00:27:22] I mean, is this the, is this the same kind of concept? [00:27:24] Adam Huss: You can see some of this still in Italy. So even pre roam the Etruscan times is what the oldest versions of this that are still visible in Campania, just north of Napoli, I think is the largest married vine system that is still in production. And I think it's about, it might be about 34 hectares of this variety where they have elm trees. That are really tall, full sized elm trees. [00:27:51] And then between them they sort of have wires or ropes between the trees and the vines grow up like up 15 meters. Like it's crazy. Like the guys that harvest this, they have like specially designed ladders that are built for their stance so that they can like lock into these 18 meter ladders and be up there like with a little pulley and a bucket, and they're lowering grapes down from way up in the end. [00:28:14] And you get. So many cool things about that, you know, the, the ripeness and the PHS of the grapes change, the higher you go up in that system. , the thinking is they might have even been used to like. Just inhibit invading armies because , it's like a wall of vines and trees that create like almost a perimeter thing. [00:28:33] That that's also how they're being used in Portugal, they are sort of like if you have a little parcel of land, you use trees and vines to create like a living fence keep your domestic animals inside. And animals that might eat them outside and protect, you know, from theft and things like that. [00:28:51] Keep all your crops in a little clo, like a little controlled area. There are old systems where. They're more like feto systems where they were using maple trees and just pollarding them at, at about head height. And every year, every year or two, they would come in and clip off all the new growth and feed it to the livestock. [00:29:10] And meanwhile, the vines were festooned between the, the maple trees is like, you know, just like a garland of, of grapevine. So there's a lot of different things. And what I wanna do is trial several of them. One of the most. Interesting ones that I just saw in whales uses living willows, where you literally just stick a willow slip in the ground, bend it over to the next one that's about a meter and a half away and attach it. [00:29:35] And so you have these arched willow branches that grow once you stick 'em in the ground. They start growing roots and they create like a head high trellis, like a elevated trellis system, and you plant vines in them. And, and it literally looks just like. Like a row of grapevines that you would find here, except the, the trellis is alive and there's no wires and, and you prune the tree when you prune the vine in the winter, you know? [00:29:58] And Willow, I, I don't know if you know, but the, the other interesting thing about that is like willow has been used historically that the salicylic acid is known. Obviously that's aspirin and stuff like that. That's where we get, you know, one of our oldest like pain relievers and things like that. [00:30:12] But. It's used in biodynamic preps as well as an antifungal. And so there's some thought that like this system could be really beneficial to the vines growing with those. Specifically for that, like for antifungal properties or just creating a, you know, showering the vines with this, this salicylic acid thing that will help them grow and have health throughout the season without, with, again, reduced need for sprays of anything. [00:30:37] Craig Macmillan: Yeah, and that was why I brought it up is because there's the idea of working with the natural ecology of what's in the germ plasm of native plants. I. Mixing with an import plant. [00:30:51] And then there's the other way of looking at it and saying, well, what, what about recreating the conditions under which this plant that has evolved in the first place? And I, I just think that there's really fascinating concept. It's really intriguing to me. [00:31:05] yeah. And there's so many different ways you could do it, and that's why it's interested in what you're planning on doing, because there's obviously a lot of ways you could do it. [00:31:11] Adam Huss: Yeah, I wanna experiment with several. Like you said, the, the soil benefits are incredible potentials. And then when you're also thinking about what do I do besides just vines and trees, and I mean, the other thing is like. How does it make the wine taste? Like if you plant a vine with an apple tree or a, a black locust tree, or a honey locust tree, or a, or a mulberry tree, like, does, is the vine happier with one of those trees? [00:31:35] You know what I mean? Does it, does it, you know, and if it is, does that make the wine taste better at the end of the day? All these are really fun questions for me. That's why I'm really excited to do it. But also like what are the benefits in terms of, you know, the health of the vine, the health of the tree? [00:31:50] Do they are, is there symbiotic elements? It seems like they would, I, I think a lot about what kind of mycorrhizal connections and associations the trees have, because we vines have our Arbuscular connections. And so if you plant them with a tree that has similar connections, they might actually have a symbiotic benefit. [00:32:07] They might increase that soil network even further. And then if you're planting shrubs like blueberries or flowers, you know, perennial flowers or Forbes and things like that, that could either be grazed or could be gathered or could be another crop even for you, or it could be a protective thing. [00:32:22] There are things like indigo that you might plant because. Deer don't like it. So you might want that growing around the base of your vine tree thing while it's young, because it will prevent the deer from grazing down your baby vines and trees, you know? And so there's just a, a myriad ways of thinking about these guilds that you can do. [00:32:39] Obviously these are, I. Yeah, they're, they're different. If I was doing it in California, if I was in California, I would be thinking more about olives and pomegranates and figs and things like that, you know, like there's a lot less water for growing trees here, so depending on where you are, unless you're on the coast. [00:32:55] Craig Macmillan: Are you planning on using hybrids in your project? [00:32:59] Adam Huss: Yeah. I don't know how I would do it any other way. Yeah, it's, definitely a climate that. If you try to grow ra, like you're just asking for trouble. And, and just, you know, because of my approach is so ecological, like I will attempt to be as minimal inputs as possible is the other way I look at it. [00:33:20] You know, try to just imitate what's happening around to, to see what that landscape wants to do and then how it. Maintains its health and resilience and maybe, and, and I mean, my, my ideal is to spray not at all. But you know, with not a dogma about that. If I see an issue or if I think like I'm building up these pathogen loads in the vineyard, maybe I'll spray once a year, even if they seem like they're doing okay. [00:33:47] You know, I'm not like dogmatic about nose spray, but I, it's a, it's a fun ideal to reach for. And I, you know, I think potentially with. Some of the symbiotic benefits of these systems that could be achievable with with the right hybrids. You know, I mean, again, I don't wanna generalize about hybrids because you have the Andy Walker hybrids on the one end, which you have to treat just like vinifira in terms of the spray program. [00:34:10] And then on the other hand, you have something like Petite Pearl or Norton, which is like in many cases is almost like a bulletproof. Grape, you know, and in California specifically, it would be like insanely. And then you have things right down the middle. Things like tranet that you know, is basically like, I could blind taste you on Tranet and you wouldn't be able to tell the difference between it and gewurztraminer . [00:34:31] But it's more cold, hearty, it has a little more disease resistance. Gives you a just a little bit, a little bit more of a benefit while still getting flavors that are familiar to you. If you like those flavors. [00:34:43] Craig Macmillan: Is there one thing that you would tell growers on this topic? One takeaway. [00:34:48] Adam Huss: Great question. I think give hybrids the same allowance that you give Vinifera. I. We all know there's a huge diversity of Vin Nira from Petite Ough to Riesling. And not everyone is right for every wine drinker and not all of them per perform the same in the vineyard. And, and you know, and we tolerate a lot of. [00:35:12] Frailty and a lot of feebleness in our veneer vines. We, we do a lot of care. We do a lot of like, you know, handholding for our veneer vines when necessary. If we extended the same courtesy to hybrids in terms of understanding and willingness to work with them. I think like that would just go a really long way too. [00:35:33] And I think we'd be surprised to find , they're a lot less handholding than, than Venire generally speaking. I. But also just try some. I think a lot of the prejudice comes from just not being exposed to them right now. You know, if you, if you think, if you're thinking negative thoughts about hybrids, get out there and drink some, you probably just haven't had enough yet. [00:35:51] And if you don't like the first one, you know, how many bad Cabernets have you had? I mean, if, if I had stopped drinking vinifira, I [00:35:59] Craig Macmillan: Yeah, that's, that's a really good point. If I judged every wine by the first wine that I tasted, that's probably not a very, [00:36:06] Adam Huss: right. [00:36:07] Craig Macmillan: good education there, [00:36:08] Adam Huss: Prevented me from exploring further, I would've missed out on some of the more profound taste experiences of my life if I'd let that, you know, guide my, you know, my thinking about it. So yeah, I think it's like anything with prejudice, once you get beyond it, it kind of, you see how silly it is, man. [00:36:25] It's, it's like so freeing and, and there's a whole world to explore out there. And like I said, I really think they're the future. Like if we wanna have a future, . We can only cling to the past for so long until it just becomes untenable. [00:36:38] Craig Macmillan: Right. Where can people find out more about you? [00:36:42] Adam Huss: So beyondorganicwine.com is the, the website for me. The email associate with that is connect@organicwinepodcast.com. [00:36:53] Craig Macmillan: Our guest today has been Adam Huss. He is the host of the Beyond Organic Podcast and is the co-owner of Centralas Wines in Los Angeles. [00:37:01] Thank you so much. This has been a really fascinating conversation and I'd love to connect with you at some point, talk more about. Out this, thanks for being on the podcast [00:37:08] Adam Huss: Thank you so much, Craig. Appreciate it. [00:37:13] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by VineQuest. A Viticultural consulting firm based in Paso Robles, California, offering expert services in sustainable farming, vineyard development, and pest management. With over 30 years of experience, they provide tailored solutions to enhance vineyard productivity and sustainability for wineries and agribusinesses across California. [00:37:38] Make sure you check out the show notes for links to Adam. His wine, brand, Centralis plus sustainable wine growing podcast episodes on this topic, 135 Cold hardiness of grapes 217. Combating climate chaos with adaptive wine, grape varieties, and 227. Andy Walker's Pierce's Disease resistant grapes are a success at Ojai Vineyard. [00:38:04] If you liked the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. [00:38:19] Until next time, this is Sustainable Wine Growing with Vineyard Team.   Nearly perfect transcription by Descript

Grab the dice and watch out for monkeys, because we're diving headfirst into the stampede of sound, spectacle, and emotional storytelling that is Jumanji (1995). It's a jungle-in-a-box, people! Vines through the ceiling, carnivorous plants in the kitchen, and a board game that makes Monopoly look like a nap. Robin Williams swings in as a man-child with jungle PTSD, Bonnie Hunt brings the therapy and the sarcasm, and two traumatized kids have to survive a suburban safari of crocodiles, monsoons, and—you guessed it—giant freakin' mosquitoes. Roll those dice, face your fears, and join us as we crack open this wild '90s time capsule—because in Jumanji, the only way out… is through. Did you enjoy the episode? Don't forget to hit that subscribe button and join us for more retro movie discussions! Want even more? Get bonus content and connect with us directly by supporting the show on Patreon. For additional episodes and exclusive insights, head to www.30podcast.com. And if you love what you hear, leave us a glowing review on your favorite podcast app—especially Apple Podcasts. Your support keeps the show going!

Send us a textIt's the Tribeca Film Festival 2025 and we've got two powerful short films that center around the beautiful ways in which people finding meaning in life.In How I Learned to Die, 16 year old Iris finds out in 4 days she has a 60% chance of dying, so she decides to live it up. Director/writer Manya Glassman shares how the story is based on her real life experience, having Spike Lee as Executive Producer, and the beautiful things she currently has on her bucket list.How I Learned to Die is screening in NY on 6/6, 6/12, and 6/14, get tickets here!Freeman Vines is a documentary short film named after an 82 year old man who carves guitars in search of a specific sound, using wood including timber from lynching trees. We were joined by co-directors Tim Kirkman and Andre Robert Lee who share when they first met Freeman, how his art (and theirs) is an act of activism, and why preserving history is so important in this moment. Listen to the  Freeman Vines score on Spotify here!Freeman Vines is screening in NY on 6/7, 6/13, and 6/15, get tickets here!Follow How I Learned to Die on IGFollow director Manya Glassman on IGFollow Freeman Vines on IGFollow director Tim Kirkman on IGFollow director Andre Robert Lee on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you! -- Fight fascism. Shop small. Use cash. -- Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram & Facebook Listen every Tuesday at 9 - 10 am on BFF.FM

Dan and Paul from Small Vines. Paul Sloan from Small Vines Wines joins Steve Jaxon and Dan Berger on California Wine Country. Daedalus Howell also joins us today. Small Vines Wines makes “world class wines of distinction.” Paul grew up in Sonoma County on a 250-acre horse and cattle ranch, on the eastern side of Santa Rosa. He worked in restaurants and ended up at John Ash & Co., known as one of the original farm-to-table restaurants. His favorite wines were always from families that grew the fruit and also made the wine. When he fell in love with age-worthy, food-friendly wines, he continued to work for the Dutton family and studied viticulture at Santa Rosa JC. He planted some high-density vineyards over the years and his wines come from them. High-Density Vines Dan Berger says that the predictions of weather are less reliable than ever, as climate change is not uniform. Paul finds that high-density planting helps, in hot years by shading the vines. High density planting works but you have to take careful care of the vines. Paul was the first person to actually design a wine with good natural acidity by planting high density vines. California Wine Country is brought to you by Rodney Strong Vineyards and Davis Bynum Wines. Phylloxera is a root louse that is so small it is hard to see. It chews on certain roots and in particular, native roots. So you have to choose rootstock that is impervious to it. It appeared in the late 1980s. It was inevitable that all the vines affected had to be torn out and the vineyards replanted. The more leaf surface you have, the more dappled sunlight you have, instead of direct light. By planting a 4-foot tractor row instead of an 8-foot tractor row, you can get fifty percent less direct sunlight on the fruit. Daedalus asks about automation and the potential to use drones in the vineyard. Paul tells about advanced tractors that gather data. The high end producers will continue to do things by hand, but a lot of less expensive wines will have to use some automation. Dan Berger mentions that a lot of the automation is in the winery, rather than in the vineyard. There are tanks with built-in chemical analysis equipment. Also, sorting the fruit is still an important manual process. Ideally, you only harvest the ideally formed clusters of fruit. Their first tasting is a 2021 TBH Chardonnay, that demonstrates the fruit selection. They sort the fruit on the vine. You only take the ideal length of cluster and diameter of berries. Their 2021 Chardonnay is the current release. His goal is to make age-worthy, food-friendly wines, so he sees no reason not to hold his wines for a few years before releasing them.

There seems to be an explosion of magic theatres, one-man shows, magic bars, and magic variety venues popping up across the country and indeed, around the world. I need to use two hands to count the number that have popped up since the first of the year! This week we chat with two magicians who have ventured into the high stakes world of filling seats in New York City where there is already a LOT of magic shows. Carl Mercurio and Jim Vines together have started “The Broadway Magic Hour” (really, off-Broadway to be precise) where they present weekly, family friendly magic shows. Their journey may not be unique, but it serves as an inspiration to others who might be considering finding their own venue (and perhaps partner) where you can entertain the masses with your magical skills. View fullsize View fullsize View fullsize View fullsize View fullsize View fullsize View fullsize Both based in New York City, Carl and Jim have similar yet dissimilar backgrounds. One is a multiple award winning magician, the other is not. One was a restaurant and bar magician, the other one was not. But their styles, personalities, and characters meld perfectly on stage. This week they talk about the “mojo” that put and keeps them together. Moreover, they talk about how they found the venue and how they market themselves in this very competitive environment. There is a lot to learn from the pro tips that they offer. But even if you don't plan to ever pursue having your own theatre or your own show, I think you will enjoy our chat as we hear some of the trials and tribulations of a couple guys trying to make it in the Big Apple. Download this podcast in an MP3 file by Clicking Here and then right click to save the file. You can also subscribe to the RSS feed by Clicking Here. You can download or listen to the podcast through Pandora and SiriusXM (formerly Stitcher) by Clicking Here or through FeedPress by Clicking Here or through Tunein.com by Clicking Here or through iHeart Radio by Clicking Here. If you have a Spotify account, then you can also hear us through that app, too. You can also listen through your Amazon Alexa and Google Home devices. Remember, you can download it through the iTunes store, too. See the preview page by Clicking Here.

In this chat, Latasha Tavelle, owner/operator of Fermented Vines LLC, joins host Erin Kienzle to discuss her in-home wine tasting and education business. Latasha's goal is to bring a Napa-like wine experience to your home, making it enjoyable and accessible for everyone. As a sommelier, Latasha helps you explore the world of wine through tastings, education on choosing and drinking wines, food pairings, etiquette, and what makes the experience truly enjoyable. Discover topics like selecting the best wines for you, understanding champagnes, monitoring sugar content, tasting duration, and various booking locations. Ready to bring the Napa experience to your home? For more information on wine tastings and education from Fermented Vines, you can:

Welcome back to Beats, Vines & Life! In today's episode, host MJ Towler is joined by Bobby Rallo and the legendary Professor Tony Verdoni, known as the "Wine Professor" and a true OG in the world of Italian wines. Tune in for a vibrant, heartfelt, and occasionally hilarious conversation that zigzags from the bustling streets of Jersey City, through the traditions of Italian family kitchens, and right into the heart of the Italian wine scene.Professor Verdoni opens up about his roots as a second-generation Italian-American, the family food traditions that shaped him, and how wine has always been more than just a drink—it's a link to memory, heritage, and community. Alongside stories of Sunday sauce, poorly made homemade vino, and growing up on stickball, the conversation takes a deep dive into the wild evolution of the American wine market, the explosion of Italian varietals, and the art of truly tasting wine.Whether you're a wine geek, a fan of old-school neighborhood stories, or just here for great convo, this episode is loaded with unforgettable wisdom, laughter, and insider knowledge. Pour yourself a glass, settle in, and get ready to enjoy the perfect blend of music, lifestyle, and a deep love for everything Italian. Cheers!A Massive THANK YOU to PROFESSOR ANTHONY VERDONI, & BOBBY RALLO!!!Follow Prof. Verdoni on IG!Follow Birravino on IG!Follow Bobby on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

Can a Christian divorce, and is remarriage biblically permissible? Pastor Jeff Vines tackles these tough questions, exploring what 1 Corinthians 7 reveals about God's surprising guidance for today's complex relationships.Did you decide to follow Jesus after listening to this? Let us help you get started on your journey at https://oneandall.church/jesus Join our global online community https://discord.gg/vvrwf6N Sign up to receive weekly content from ONE&ALL straight to your inbox | http://bit.ly/oneandallemailAsk us a question! Email media@oneandall.church

Vines are planted with a purpose to produce fruit, new life. The result and purpose of the connected spiritual life Jesus wants His disciples to make with Him is bearing fruit, lives that reflect his life and character. Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/legacychurchtx/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join us in person:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://legacychurchhutto.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Intro music used with permission:Dreamers by Mixaund | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://mixaund.bandcamp.com

This episode features Ken Parker from Souther Williams Vineyard in Fletcher, NC! We recorded this episode sitting outside their open air tasting room on a perfect spring afternoon. Ken talked to us about what it's like growing grapes on his family's multi-generational farm and what the future of wine looks like in the Crest ofContinue reading →

This tasting will compare different priced wines, from about $7 to $24. It also compares Tempranillo wines from Rioja and Toro Spain, as well as the Yakima Valley, Washington. I can't wait to learn about the differences in these wines.Rioja is known for its Tempranillo based blended wines. The wines are historically classified based on how long they have been aged (especially in oak). In 2017 changes were made to labeling laws, and place (or Terrior) is becoming more important.Toro is known for its Tempranillo varietal wines. It is labeled as Tinta del Toro, which is a slight variant of Tempranillo, but basically the same thing. I found that it has a thicker skin, and of course skin is where tannin is found. Therefore, these wines may have more tannins. Toro is a warmer region than Rioja, which creates heavier, fuller-bodied, more jammy wines. Tonight, we are enjoying three Tempranillos including:2022 MonteToro 5. The wine comes from the Bodegas Ramon Ramos Toro and was purchased at WineStyles for $24.00. Aged in oak for 6 months and an additional year in the bottle. Vines are between 30-50 years old and from high-elevation vineyards. The wine has a dark inky violet color. The nose is fruity and complex. Oak is subtle and in the background. 2018 Lucia Victoria Rioja Reserva. A $8.99 bottle of wine from Costco. Aged in a combination of French and American oak barrels for either 24 or 30 months and an additional 6 months in the bottle. Comes from the Rioja Alta region. High altitude vineyard with chalk and limestone soils. According to the Reverse Wine Snob, it has aromas of blackberry, vanilla, leather, and balsamic along with notes of licorice, mint, cola, and cedar. He gave it a “Bulk Buy” rating.2021 Two Mountain Winery Tempranillo. We purchased the wine from Winestyles for around $21.00. The wine comes from the Yakima Valley, Washington, and has 13.9% alcohol. It has aromas of fresh hemlock, toasted pine nuts, dried tobacco, sun-dried tomatoes, and coriander dust. Tastes of dark huckleberry, sage, and freshly rolled cigar. It has soft tannins, acid, and a touch of subtle oak.Next week we will taste two Rose' wines.

We would love to hear from you! Please send us your comments here. --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Welcome back to another special edition of Beats, Vines & Life! In this breaking news episode, MJ Towler is joined by a powerhouse panel of returning friends and innovators in the wine world: Adam Howard Lee of Clarice Wine Company, Moret Brealynn (winemaker and hospitality veteran), and Sasha Verhage, co-creator of the celebrated Downstream project. The trio dives deep into their unique journeys—from Pinot Noir beginnings to forging partnerships in the storied Lirac region of France. You'll hear how serendipitous late-night conversations, shared bottles, and pure passion inspired their latest venture, Etienne Winery—a project bringing together Old World terroir with New World innovation.Plus, the episode is filled with lively anecdotes about legendary winemakers like Philippe Cambie, behind-the-scenes insights into blending at the highest level, and real talk about the collaborative, adventurous spirit that makes the wine industry sing. If you love a good origin story, crave insider details about Grenache, Pinot Noir, and Rhône varietals, and want to know what it takes to create a transatlantic wine project, this episode is for you. Pour a glass, settle in, and get ready for laughs, wisdom, and plenty of wine-soaked inspiration—cheers!A Massive THANK YOU to MORET BREALYNN, ADAM HOWARD LEE & SASHA VERHAGE!!!For more information about Etienne Winery click the link!!Follow Moret on IG!Follow Adam on IG!Follow Sasha on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

In this second episode with Sandy Booth we continue to explore how polytunnels are being used to grow grapes and the pros and cons.

How is God merciful, especially when we read Old Testament commands for destruction? Pastor Jeff Vines tackles this difficult question, asking if our modern struggle reveals a misunderstanding of divine love and justice.Did you decide to follow Jesus after listening to this? Let us help you get started on your journey at https://oneandall.church/jesus Join our global online community https://discord.gg/vvrwf6N Sign up to receive weekly content from ONE&ALL straight to your inbox | http://bit.ly/oneandallemailAsk us a question! Email media@oneandall.church

Today, Lisa and Laura kick off a brand-new series, Names of God. In biblical times, names were of great importance—they conveyed a person's essence, history, nature, or character. As we explore the various names of God in the Old Testament, we gain insight into His character. With each name, we will learn a new attribute, deepening our understanding of and growing closer to God. In today's episode, we delve into Genesis 16 which is the story of Abram, Sarai, and Hagar. Here we uncover the first name in our series: El Roi, the God who sees. Do you struggle to believe that you are seen? Do you wonder if God hears your prayers? Do you believe your suffering is insignificant? If so, don't miss this episode. Grab your Bible and get ready to encounter the God who sees you. Open your Heart to our key Scripture. Genesis 16 Open your Bible to other Scriptures referenced in this episode. Psalm 9:10: Those who know your name put their trust in you, for you, O Lord, have not forsaken those who seek you. Exodus 33:19: I will make all my goodness pass before you, and will proclaim before you my name, “The Lord”; and I will be gracious to whom I will be gracious, and will show mercy on whom I will show mercy. Proverbs 18:10: The name of the Lord is a strong tower; the righteous man runs into it and is safe. Isaiah 43:1: But now thus says the Lord, He who created you, O Jacob, he who formed you, O Israel: “Fear not, for I have redeemed you; I have called you by name, you are mine.” Psalm 56:8: You have kept count of my tossings; put my tears in your bottle! Are they not in your book?  Invite Him in with this episode's questions for reflection. Who do you turn to to tell you who you are and what you are worth? What does it mean to you personally that God sees you? Show mentions. Heart of Vines Summer Book Club starting in July! Using code HOVBOGO50, purchase one Heart of Vines book and get a second one at 50% off. Limit one use per customer. This offer ends July 8, 2025. Lisa Brenninkmeyer and Katie Brenninkmeyer, Heart of Vines: An Invitation to Escape the Life that is Slowly Killing You. Register for Heart of Vines Summer Virtual Book Club. Hope For Right Now: A Walking with Purpose Podcast: Episode 24: What Kind of a Father Is God? CCC 239 Let's stay connected. Don't miss an episode. Subscribe to our podcast on your favorite platform.  Want to keep the conversation going? Join our private Facebook community. Stay in the know. Connect with us today.  We are committed to creating content that is free and easily accessible to every woman—especially the one looking for answers but unsure of where to go. If you've enjoyed this podcast, prayerfully consider making a donation to support it and other WWP outreach programs that bring women closer to Christ. Learn more about WWP on our website. Our shop. Follow us on Instagram, Facebook, X, and YouTube.

You can find Martin on Substack at the House of Beasts and Vines. https://martinshaw.substack.com/  You can find Martin Shaw on YouTube https://www.youtube.com/@JAWBONE_MartinShaw      Midwestuary Conference August 22-24 in Chicago https://www.midwestuary.com/ Vanderklips channel https://www.youtube.com/channel/UCX0jIcadtoxELSwehCh5QTg Bridges of Meaning Discord Link: https://discord.com/invite/c7GXgZNs https://www.meetup.com/sacramento-estuary/ My Substack https://paulvanderklay.substack.com/ Estuary Hub Link  https://www.estuaryhub.com/ If you want to schedule a one-on-one conversation check here. https://calendly.com/paulvanderklay/one2one For the audio podcast mirror on Podbean http://paulvanderklay.podbean.com/ To listen to this on ITunes https://itunes.apple.com/us/podcast/paul-vanderklays-podcast/id1394314333  If you need the RSS feed for your podcast player https://paulvanderklay.podbean.com/feed/  All Amazon links here are part of the Amazon Affiliate Program. Amazon pays a small commission at no additional cost to you if you buy through one of the product links here.  https://paypal.me/paulvanderklay Also on Odysee: https://odysee.com/@paulvanderklay https://www.patreon.com/paulvanderklay Paul's Church Content at Living Stones Channel https://www.youtube.com/channel/UCh7bdktIALZ9Nq41oVCvW-A To support Paul's work by supporting his church give here. https://tithe.ly/give?c=2160640 https://www.livingst

You can find Martin on Substack at the House of Beasts and Vines. https://martinshaw.substack.com/  You can find Martin Shaw on YouTube https://www.youtube.com/@JAWBONE_MartinShaw       Paul Vander Klay clips channel https://www.youtube.com/channel/UCX0jIcadtoxELSwehCh5QTg Midwestuary Conference August 22-24 in Chicago https://www.midwestuary.com/ https://www.meetup.com/sacramento-estuary/ My Substack https://paulvanderklay.substack.com/ Estuary Hub Link https://www.estuaryhub.com/ If you want to schedule a one-on-one conversation check here. https://calendly.com/paulvanderklay/one2one There is a video version of this podcast on YouTube at http://www.youtube.com/paulvanderklay To listen to this on ITunes https://itunes.apple.com/us/podcast/paul-vanderklays-podcast/id1394314333  If you need the RSS feed for your podcast player https://paulvanderklay.podbean.com/feed/  All Amazon links here are part of the Amazon Affiliate Program. Amazon pays me a small commission at no additional cost to you if you buy through one of the product links here. This is is one (free to you) way to support my videos.  https://paypal.me/paulvanderklay Blockchain backup on Lbry https://odysee.com/@paulvanderklay https://www.patreon.com/paulvanderklay Paul's Church Content at Living Stones Channel https://www.youtube.com/channel/UCh7bdktIALZ9Nq41oVCvW-A To support Paul's work by supporting his church give here. https://tithe.ly/give?c=2160640 https://www.livingstonescrc.com/give

Grapevines grown under poly tunnels is the topic of this episode with Sandy Booth of New Forest Fruit.

Monocle’s editor in chief, Andrew Tuck, talks about the business opportunities in Indonesia. Plus: we hear from the co-founder of a design studio in Singapore and contemplate the virtues of phone-free spaces.See omnystudio.com/listener for privacy information.

While rosy-hued bottles of White Zinfandel were fixtures on dinner tables and at parties in the 1980s, the seemingly buoyant beverage sparked an infamous dark story, one involving fraud and the killing of one of California's most famous grape brokers.  Chris Walker, an investigative journalist based in Denver, Colorado, learned about this story a few years ago and began to unravel the tale. What resulted is Blood Vines, a new nine-episode narrative podcast that dives into the saga. On this episode of the Wine Enthusiast Podcast, Chris joins Wine Enthusiast Writer-at-Large Matt Kettmann to chat about making the show and what the story reveals about how we make and drink wine. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

Jon Wilner of The San Jose Mercury News and Wilner Hotline joins Dave Softy Mahler and Hugh Millen to talk about UW's Spring Game, the hype around Demond Williams, Raiden Vines-Bright, the football calendar, the House-NCAA settlement, and NIL funds.

True Crime - Foxtopus Ink

Why a growing number of California law enforcement agencies are not responding to nonviolent mental health calls. Also, the Central Valley wine true crime podcast “Blood Vines.” Finally, a Chornobyl photography exhibit in Sacramento. Police Not Responding to Mental Health Calls

Fluent Fiction - Italian: Tuscany Vines: Blending Heritage and Innovation at Tenuta Rossi Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-05-04-22-34-01-it Story Transcript:It: Nel cuore della Toscana, tra dolci colline e vigneti a perdita d'occhio, si trovava la tenuta della famiglia Rossi.En: In the heart of Tuscany, among gentle hills and vineyards stretching as far as the eye could see, lay the tenuta of the famiglia Rossi.It: L'aria di primavera riempiva i polmoni con il profumo di fiori in boccio e di terriccio bagnato dalla recente pioggia.En: The spring air filled the lungs with the scent of blooming flowers and soil dampened by the recent rain.It: In quella cornice pittoresca, si poteva sentire l'eco di una discussione che ormai durava da settimane.En: In that picturesque setting, the echo of a discussion that had lasted for weeks could be heard.It: Giulia, Alessandro e Matteo erano riuniti nel vecchio casale di pietra, incorniciato da filari di viti appena germogliate.En: Giulia, Alessandro, and Matteo were gathered in the old stone farmhouse, framed by rows of just-sprouted vines.It: Giulia, la maggiore, aveva sempre dedicato la sua vita a mantenere l'eredità familiare intatta.En: Giulia, the eldest, had always dedicated her life to keeping the family heritage intact.It: La sua missione era chiara: preservare i metodi tradizionali di produzione del vino.En: Her mission was clear: preserve the traditional wine production methods.It: Invece, Alessandro, il secondogenito, desiderava modernizzare il vigneto.En: On the other hand, Alessandro, the second-born, wanted to modernize the vineyard.It: Credeva che nuove tecnologie avrebbero aumentato la resa e i profitti.En: He believed that new technologies would increase yield and profits.It: Matteo, il più giovane, era diviso tra la sua passione per l'arte e l'obbligo di partecipare al destino della proprietà di famiglia.En: Matteo, the youngest, was torn between his passion for art and the obligation to partake in the fate of the family property.It: Nel salone, la tensione era palpabile.En: In the living room, the tension was palpable.It: "Non possiamo restare fermi nel passato, Giulia.En: "We can't stay stuck in the past, Giulia.It: Il mondo cambia e anche noi dobbiamo cambiare", affermava Alessandro con determinazione.En: The world is changing, and we must change too," Alessandro stated with determination.It: Giulia rispondeva con calma: "Capisco, ma non dobbiamo dimenticare chi siamo.En: Giulia calmly replied, "I understand, but we must not forget who we are.It: Questo vigneto è più di un semplice business, è storia".En: This vineyard is more than just a business; it is history."It: Matteo, seduto in un angolo, ascoltava.En: Matteo, sitting in a corner, listened.It: Non voleva schierarsi ma sentiva il peso dell'eredità familiare.En: He didn't want to take sides, but he felt the weight of the family heritage.It: "Forse...", iniziò, cercando le parole giuste.En: "Perhaps...," he began, searching for the right words.It: "Forse possiamo trovare un modo per unire entrambe le visioni.En: "Perhaps we can find a way to unite both visions.It: Potrei integrare il vino nelle mie opere d'arte, promuovere così il nostro marchio".En: I could integrate wine into my artworks, thus promoting our brand."It: Giulia rifletté.En: Giulia reflected.It: Una fusione di idee, una strada per soddisfare tutti.En: A merging of ideas, a way to satisfy everyone.It: "Forse puoi avere ragione, Matteo", ammise Giulia.En: "Perhaps you might be right, Matteo," Giulia admitted.It: "Possiamo integrare nuove tecnologie, ma senza perdere i nostri valori".En: "We can integrate new technologies, but without losing our values."It: Alessandro annuì, sollevato.En: Alessandro nodded, relieved.It: "Considero anche io alcune tecniche tradizionali.En: "I also consider some traditional techniques.It: Potremmo creare qualcosa di unico".En: We could create something unique."It: Così, con l'avvicinarsi del festival della comunità, i tre si misero al lavoro.En: Thus, with the community festival approaching, the three set to work.It: Giulia presentò i metodi di vinificazione artigianali, Alessandro inserì tecniche moderne per migliorare la qualità e Matteo iniziò a dipingere, utilizzando i colori del vigneto per ispirare le sue tele.En: Giulia presented the artisanal winemaking methods, Alessandro introduced modern techniques to enhance quality, and Matteo began painting, using the vineyard's colors to inspire his canvases.It: Il giorno del festival, il vino dei Rossi ricevette lodi inaspettate.En: On the day of the festival, the vino of the Rossi received unexpected praise.It: Gli ospiti elogiarono la complessità dei sapori, una perfetta sintesi di tradizione e innovazione.En: Guests lauded the complexity of flavors, a perfect synthesis of tradition and innovation.It: Matteo espose le sue opere, attirando l'attenzione non solo sul suo talento ma anche sul vigneto.En: Matteo displayed his works, attracting attention not just to his talent but also to the vineyard.It: Alla fine della giornata, i fratelli si ritrovarono sotto le stelle.En: At the end of the day, the siblings gathered under the stars.It: "Abbiamo trovato un equilibrio", disse Giulia, sorridendo.En: "We have found a balance," said Giulia, smiling.It: Alessandro appoggiò una mano sulla spalla di suo fratello: "Sì, stiamo scrivendo qualcosa di nuovo, insieme".En: Alessandro placed a hand on his brother's shoulder: "Yes, we're writing something new, together."It: Matteo osservò il cielo, la luna che illuminava le viti, e sorrise, sapendo d'aver trovato il suo ruolo.En: Matteo gazed at the sky, the moon illuminating the vines, and smiled, knowing he had found his role.It: E così, tra le colline illuminate dalla luna, cominciava un nuovo capitolo per la tenuta Rossi, dove tradizione e innovazione danzavano in armonia, guidati dalla passione e dall'unione familiare.En: And so, among the moonlit hills, a new chapter began for the tenuta Rossi, where tradition and innovation danced in harmony, guided by passion and family unity. Vocabulary Words:tenuta: la tenutaspring: la primaverablooming: in bocciosoil: il terricciodampened: bagnatopainting: dipingereartworks: opere d'artepictureque: pittorescadiscussioni: discussioneheritage: l'ereditàyield: la resaobligation: l'obbligoliving room: il salonetension: la tensioneintegrate: integrarefate: il destinorelieved: sollevatocomplexity: la complessitàpraise: le lodisynthesis: la sintesicanvas: la telabalance: l'equilibrioshoulder: la spallaunique: unicomethod: il metodopromoting: promuovereobligation: l'obbligofestival: il festivalto gather: riunirsimoonlit: illuminate dalla luna

Did you decide to follow Jesus after listening to this? Let us help you get started on your journey at https://oneandall.church/jesus Join our global online community https://discord.gg/vvrwf6N Sign up to receive weekly content from ONE&ALL straight to your inbox | http://bit.ly/oneandallemailAsk us a question! Email media@oneandall.church

In todays episode, Shelley and Phil sit virtually with Clare Carver with Big Table Farm to kick off Oregon Wine Month 2025! And what a kick off it is as Clare is truly a kick in the pants! Fine wine isn't the only thing they accomplish at Big Table Farm as we also go deep on their sustainable farming, so pour a glass of a delicious Oregon wine and learn along with us! #HappyFriday! #ItsWineTime! #Cheersing Please visit http://www.bigtablefarm.com for information on everything going on at the winery!Wines this episode:2023 big table farm Wild Bee Chardonnay ($34 at the winery)

Growers in San Joaquin County are navigating a season of mixed signals—adequate moisture, but a stagnant market. According to the California Farm Bureau, concerns over vineyard removals, shifting consumer habits, and tariff impacts are creating plenty of unknowns in the months ahead.

Andrew Jones didn't set out to make wine. Instead, he spent decades planting vines for other people — some of the biggest names in California (e.g., Beckstoffer). But along the way, Andrew started stockpiling stories — and grapes — and what began as a side project turned into Field Recordings, a brand known for bending rules and bottling attitude.The brand has since been featured in Wine Enthusiast, on Vinepair, and in the New York Times, growing into one of the most talked-about labels in the country. In this episode, Andrew talks with Eli Brown and Jonathan Ellsworth about nursery hustle, breaking the rules, and why wine should be fun, not fussy. We also talk about boxed wine, baseball card philosophy, and Andrew fires off some of the sharpest wine one-liners we've ever heard.RELATED LINKS:Blister Craft CollectiveBecome a BLISTER+ MemberField Recordings WineryField Recordings InstagramTOPICS & TIMES:Intro to California Winemaking (2:26)From Football to Farming (4:44)Transition from Nursery to Winemaking (6:22)The Birth of Field Recordings (12:50)Terroir & Storytelling (14:12)Nurseries & Vines (22:21)Economics of Wine Pricing (26:07)Field Recordings: Quality & Accessibility (27:24)Finding Unique Properties for Winemaking (29:44)Making Wine Enjoyable for Everyone (42:12)Understanding Wine Pricing (47:31)Navigating the Wine Aisle: Tips for Beginners (48:11)Quality Control, Ingredients, & Additives (51:45)The Natural Wine Movement (58:27)Future Trends? (58:32)Andrew's Recommendations: New Varietals (1:04:35)“Topped-Up” Wines (1:14:31)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Why are major Champagne houses, like Taittinger and Pommery, spending millions of dollars to buy and plant vineyards in England? How did Brexit reshape the English wine industry, from barrels to picking grapes? Why does visiting the English wine country feel like uncovering a hidden secret? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Henry Jeffreys, author of Vines in a Cold Climate. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Vines in a Cold Climate. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Is England's greatest wine yet to be discovered? What makes Peter Hall of Breaky Bottom such a memorable and inspirational person? What is it like to visit English wine regions as a tourist? How can you make the most out of a trip to London as a wine lover? What was the most surprising historical tidbit about English wine that Henry uncovered while researching? Which significant milestones have signalled the improved quality of English wine in the past 20 years? What makes English winemakers different from those from other regions? If English wine is such a precarious venture, why have champagne houses like Tattinger and Pommery chosen to plant in England? How did Brexit impact English winemakers? What's the biggest risk to the English wine industry?   Key Takeaways Henry observes that Champagne is warming up and the concern is that eventually the grapes might not have enough acidity, so they're hedging their bets. He also thinks they are entrepreneurial. If you could bring your expertise and get it to work and make a great, great wine - which is what they're interested in - then, why not? Brexit had a big impact on the English wine industry. There was a hell of a lot of upheaval, but I think generally the industry has adjusted and worked out how they can bring things in. The cost, obviously, has gone into the wines, and we probably have to pay more. But I think all the problems have already been dealt with. It's all kind of factored in. Southern England, especially in the spring and summer, Henry says, is breathtakingly beautiful in a way that no other country is. There are beautiful little villages and hills and churches. It can be quite incongruous sometimes seeing the vines, especially if on a cold day when you'd expect to see horses and apple trees. Wine tourism is quite in its infancy at the moment, but it's coming on strongly. A lot of wineries have realized that you can sell tourists wine without anyone taking a cut. So they're beginning to take it a lot more seriously… have restaurants on site, really good tour guides. The potential is massive because most of the vineyards are within an hour and a half of London.   About Henry Jeffreys Henry Jeffreys worked in the wine trade and publishing before becoming a writer. He's a contributor to Good Food, The Guardian, Harpers Wine & Spirit, and The Spectator, wine columnist for The Critic magazine, and has appeared on radio, TV, and The Rest is History podcast. He won Fortnum & Mason Drink Writer of the Year in 2022 and is the author of four books, including Empire of Booze and Vines in a Cold Climate, which was shortlisted for the James Beard awards and won Fortnum & Mason drink book of the year. Along with Tom Parker Bowles, he hosts the Intoxicating History podcast. He lives in Faversham, Kent, with his wife and two daughters.         To learn more, visit https://www.nataliemaclean.com/335.

Go to  https://zbiotics.com/DEMOTED and use code DEMOTED at checkout for 15% off any first time orders of ZBiotics probiotics. Can brutal honesty actually get you a pay raise? We've got a corporate confession that will leave you speechless. This week, join us as we celebrate Ross's impending fatherhood and Natalie's fresh new look, before diving into the internet archives to cringe at Ross's hilariously resurfaced Vines. Then, brace yourself for a “Corporate Roast” of a Moterhead's LinkedIn post and another post showcasing the audacity of withholding pay until trust is earned. We'll also unleash our inner hack screenwriters with some truly terrible “Workplace Movie Pitches” and play a chaotic round of “Promoted or Demoted?” featuring made up job titles and uncomfortable airplane scenarios. Finally, we tackle a listener's tough career choice: the soul-crushing commute or a smaller paycheck? We want to hear from you! Send in your Corporate Confessions, Dear Demoted questions, and Shout-outs right here: https://forms.gle/nJc667dUL65Xh63C6

Before we dive into today's episode, I want to take a moment to acknowledge a significant event that has touched millions around the world. Earlier this week, we learned of the passing of Pope Francis. His leadership, compassion, and unwavering commitment to faith and service left an indelible mark not only on the Catholic Church but also on the global community. Whether you are a person of faith or simply someone who values the impact of a life dedicated to service, his legacy reminds us of the power of humility, hope, and unity. Our thoughts are with all those mourning this loss. May he rest in peace.Welcome back to Beats, Vines & Life! In this episode, host MJ Towler is joined once again by the charismatic Bobby Rallo—a seasoned restaurateur, chef, and passionate Italian wine critic with deep roots in Italian food and culture. From childhood memories of simmering garlic and baking bread to adventures in some of Italy's most iconic vineyards. Bobby shares stories of his family's culinary legacy, travel tales with his daughter Stella, and reflections on how Italian wine and food are inextricably linked.This lively conversation takes listeners on a tour through the heart of Italian wine country, exploring regions like Marche, Umbria, Lazio, and, of course, Tuscany. Expect a blend of vivid wine tasting notes, behind-the-scenes anecdotes from the restaurant world, and plenty of laughs as MJ and Bobby dig into everything from the rise of Super Tuscans to the quirks of American wine marketing.Whether you're a seasoned oenophile or just looking to expand your palate, you'll love this journey through Italy's central vineyards—served with side dishes of history, family, and a slice of real-life food and wine culture. Grab your glass and join the ride!A Massive THANK YOU to BOBBY RALLO!!! For more information about Rallo Hospitality click the link!!Follow Birravino on IG!Follow Bobby on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

Lux Radio Theatre, a hugely popular hour-long radio show, brought dramas to life with live audiences for over twenty years. It aired on various networks from 1934 to 1955 and started with Broadway plays before switching to movies. It was so successful it even got a TV version, Lux Video Theatre. Sponsored by Lux Soap, the show kicked off in 1934 with Seventh Heaven and had recurring characters like producer Douglass Garrick. A big moment came in 1936 when Cecil B. DeMille became the host, attracting big movie stars. They paid actors well, usually getting the original stars from the films they adapted. While focused on movies, they also had famous radio personalities. They even adapted a radio show, The Life of Riley, and did a show with an all-soldier cast during World War II. There's a funny story about a made-up blooper involving Sonny Tufts that people thought was real. DeMille left over a disagreement about union rules. After him, several people hosted until William Keighley took over for a while. The show had tons of famous stage and screen stars, making it a real golden age of radio.

In this episode of The Vint Podcast, host Billy Galanko sits down with Stephen and Prue Henschke of Henschke Wines—one of the most iconic family-run wineries in the world.This in-depth conversation covers the legacy of the Hill of Grace vineyard, the role of old vines in shaping wine texture and complexity, and the unique terroir of Eden Valley. Prue shares her insights as viticulturist, including the nuances of managing vines over 150 years old, the effects of soil and canopy management, and the importance of preserving vine genetics. Stephen discusses their restrained and precise winemaking approach, including the use of submerged cap fermentation and minimal oak influence to highlight site expression.Topics explored include:The history of Henschke and the sixth-generation legacyThe significance of old vines and the Barossa Old Vine CharterHow Eden Valley's altitude and soils shape their Riesling and ShirazA technical breakdown of Mount Edelstone, Hill of Grace, and Wheelwright vineyardsReflections on sustainability, native cover crops, and dry farmingThe story behind experimental bottlings like Hill of Roses, Nebbiolo, and TempranilloPerspectives on global brand prestige and Australian wine's evolving reputationWhether you're a collector, sommelier, or student of wine, this episode offers a rare window into one of Australia's most revered producers and their uncompromising commitment to place, tradition, and innovation.

Hey kids! In today's episode, we're diving into one of Jesus' most amazing word pictures yet — the vine and the branches!

Could the key to defeating worry lie in the simple fact that the resurrected Jesus had "flesh and bones"? Pastor Jeff Vines unpacks this crucial detail from Luke 24, revealing how it transforms our understanding of God, heaven, and our ability to live without fear.Did you decide to follow Jesus after listening to this? Let us help you get started on your journey at https://oneandall.church/jesus Join our global online community https://discord.gg/vvrwf6N Sign up to receive weekly content from ONE&ALL straight to your inbox | http://bit.ly/oneandallemailAsk us a question! Email media@oneandall.church

Welcome back to another captivating episode of Beats, Vines & Life. In today's discussion, MJ Towler is joined once again by the seasoned restaurateur, chef, and wine critic Bobby Rallo. In this episode, they embark on a delightful exploration of Italian wine and cuisine, focusing on the rich history and vibrant flavors of the islands of Sicily, Sardinia, and Ischia. Bobby shares his deep-rooted passion for these regions, discussing the unique varietals and the legacy of wine production. Between witty banter and insightful commentary, you'll uncover the magic behind iconic wines like Nero d'Avola, Norello Mascalese, and Vermentino. Whether you're a seasoned oenophile or a curious newcomer, this episode promises to immerse you in the world of Italian grapes and the art of enjoying wine with good company. So, pour yourself a glass and join us as we journey through Italy's wine-rich landscapes. Cheers!A Massive THANK YOU to BOBBY RALLO!!! For more information about Rallo Hospitality click the link!!Follow Birravino on IG!Follow Bobby on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

Get ready for a whole new vintage of true crime podcast with Blood Vines, available exclusively on Wondery+.Hosted by Chris Walker, this full-bodied series uncorks the never-before-told story of the Licciardi family - one of the most powerful wine dynasties in California history - who almost brought down the entire industry over a family battle for succession …that ended in murder. www.wondery.com/links/blood-vinesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.