Podcasts about Wakame

Nueva entrega dede Música de Contrabando, semanario de actualidad musical (29/05/2025)Entrevista: - Kiblason toda una institución en el pop rock murciano; celebran más de 30 años de rock y amistad, que ha mantenido encendida la ilusión por continuar.- A Mares.Patricia Zamora es A Mares, que se mueve entre la fragilidad y la fuerza lírica del indie folk. Estrena “Estación del Norte, producida por Tono Hurtado, que forma parte de su primer EP. El jueves 6 lo presenta en el Palacio Almudí. Noticias: U2 han recibio el premio Fellowship Of The Ivors Academy, y Bono ha tenido unas palabras sobre lo que está sucedió en Gaza. Falle el guitarrista y productor Rick Derriger, fue lider de los McCoys, y colaboró con Steely Dan, Cindy Lauper, Ringo Starr o Alice Cooper.. John Fogerty ha regranado los clásicos de Creedence Clearwater Revival. Recopilados los primeros discos de Dionne Warwick. Living in the past de Jethro Tull tendrá una edición ampliada a 6 cd's denominada Still living in the past. Kinks of Leon cancelan toda su gira europea ( en Mad Cool les sustituyen Muse). Kalorama desvela horarios de su edición de 2025. Kevin patjer pone a la venta más unidades de The Orchid, su primer instrumento musical junto a su compañía Telepathic Instruments. . Gorillaz celebrará su 25 aniversario con una experiencia única. Marilyn Manso aparece como invitado en God Is A Weapon de Falling In Reverse. Dave Rowtree repasa los inicios de Blur en un libro fotográfico. Beach House esperan lanzar nuevo álbum en 2026. El mundo de la cultura se rebela contra Trump. Novedades musicales: Wet Leg, Kaiser Chief, Green Day, Saint Etienne, St Vincent & Mon Laferte, White Lies, Sen Senra, The Spitfires, The Sand, Mrcy, Mark Williams Lewis, María de Juan, Los Recortables, Durand Jones & The Indications, Unknow Mortal Orchestra, Wednesday, Benét, Marisa Valle Roso, Germán Salto, Helio, Semifinalistas CreaMurcia Pop Rock: Katarsia, Wakame, Hay Un Loco Suelto, Querido Diablo, Norte Perdido, Trepacerros, Anastasia General, Cletus, Piso Piloto, Palomo Palomo, Sueño Xanadú, Mursia. Ruth Lorenzo, madrina del CreaMurcia en la final de Pop Rock. La agenda de conciertos.Morgan, The New Raemon, Piezas & Jayder, Leo Jiménez, Huda, Diversos, Shoda Monkas, Kibla, Chema Espejo, Bucero and Shaddy López, Orquesta Nacional de Barbés, Maka, Semifinales CreaMurcia Otras Tendencias, Pecos...

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Estrenamos, en exclusiva, lo nuevo de LADY MA BELLE y pinchamos lo mejorcito del panorama actual emergente... 120 minutos donde escucharemos a... MARSELLA, LEPANTO, FONTÁN, LINDA BURNETTI, SARASQUETA, ARENA POLAR, ÑEKÜ, EL NIÑO ERIZO, AWY, EL KAMAROTE, DAGMARA, CALIBRE 91, MANDY GOLDEA, WAKAME, OH! MARLENE, RETRODISEA, LOUD, ADIÓS NOVIEMBRE, INES DMIGUEL & DAVID VAN BYLEN, JEREMÍAS SAN MARTÍN & NOAN, EME, NO QUIERO, SUU & ÉXTASIS, LOS ACEBOS, MIQUEL ÁNGEL, CASI PERFECTOS, NUESTRA SEÑORA, TEANA, SAMANTHA PALOS, NIKKI GARCÍA, PINOCHO DETECTIVE, KING SAPO & SHINOVA, CARLOS VUDÚ, ISLA KUME, LOS BENGALA... y tendremos en el recuerdo a THE BLUE NILE... ¿Alguien da más? Y si no aguantas la espera... Hazte FAN en Ivoox y escucha el programa de cada semana antes que nadie y mucho más contenido exclusivo! 87.7 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa. Sigue nuestros podcast en Ivoox!Escucha este episodio completo y accede a todo el contenido exclusivo de Nos vemos en Primera Fila. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/776555

Wakame sea salt chocolate, anyone? Or how about oyster chocolate?

Von Misosuppe mit Wakame, über Dashi-Brühe bis zur Trüffelmajo geht das Spektrum der heutigen Folge.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Entrevistamos a NORWEN, estrenamos en exclusiva lo nuevo de DRAMATICS y pinchamos lo mejorcito del panorama indie, emergente y alternativo... 120 minutos donde, además, escucharemos a... SWEET Q, WAKAME, SUPERGLÚ, GORILA FLO, ALEJO & RAÚL VITAL, ALISON DARWIN, LAVIDA, SUENA BABILONIA, RUGE BOREAL, BIKABI & SIOQUÉ, MISS MARPLE, POLÁRTICOS vs ESPABILAODJ, IRIS, BRIÓTICA, SIGMUND WILDER , QUERIDA MARGOT... y tendremos en el recuerdo a COCK ROBIN... ¿Alguien da más? Y si no aguantas la espera... Hazte FAN en Ivoox y escucha YA el programa de esta semana! 87.7 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.Escucha este episodio completo y accede a todo el contenido exclusivo de Nos vemos en Primera Fila. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/776555

In dieser Episode beschäftigen wir uns mit Algen aus dem Meer. Sind sie das neue Superfood? Können sie unseren Speiseplan bereichern? Gemeinsam mit seinen Gästen geht Boris Rogosch diesen Fragen auf den Grund und entdeckt, warum Algen so faszinierend sind, was sie einzigartig macht und warum man sie unbedingt probieren sollte. Doch was lässt sich konkret daraus zubereiten – und vor allem wie? Mit dabei sind Meeresbiologen,Köche und Produzenten die ihr Wissen und ihre Erfahrungen teilen. Die Meeresbiologin Dr.Inez Linke von OceanBasis und der Algenforscher Rafael Meichßner erklären den Anbau, die ökologischen Aspekte von Algen und deren Wirkstoffe. Algenkoch Botho Stein, der das Kochen mit Algen in der Bretagne gelernt hat, verrät seine kulinarischen Geheimnisse und Ansichten zu Algen. Sternekoch Maurizio Oster vom Restaurant Zeik hat eigens für diese Episode einen besonderen Algengang kreiert. Und auch Sternekoch Volker Fuhrwerk, der mittlerweile das Betriebsrestaurant der Provinzial leitet, zeigt auf, wie sich Algen in die Alltagsküche integrieren lassen. Ergänzt wird die Runde durch Sung-Hee Kim vom Food Start-up Arang, die ein traditionelles koreanisches Suppenprodukt mit Algen auf dem deutschen Markt etablieren möchte. Es dreht sich also alles um Algen, um deren kulinarische Vielfalt und den Einsatz in der Küche, ihre wertvollen Inhaltsstoffe, den einzigartigen Geschmack und die vielfältigen Zubereitungsmöglichkeiten. Wir sprechen über nachhaltigen Anbau, ökologische Auswirkungen und mögliche Risiken beim Konsum. Doch was macht Algen so besonders? Warum gelten sie als Nahrung der Zukunft? Und wie lassen sie sich kreativ in unsere Küche integrieren? Die Episode ist in Zusammenarbeit mit dem Interreg-Projekt AlgaeFood entstanden. Die deutsch-dänischen Partner haben sich zum Ziel gesetzt, Algen in der regionalen Esskultur als Teil einer gesunden und nachhaltigen Ernährung zu etablieren und als Lebensmittel bekannter und beliebter machen. Mehr Info zum Thema Algen gibt es alle 4 Wochen im Algen-Talk Podcast. Links zu dieser Episode: Algen-Talk Podcast: https://algen-talk-podcast.podigee.io oceanBASIS: https://www.oceanbasis.de Algae Food: https://algaefood.eu Botho Steins Jus & Jar:https://www.jus-jar.com Maurizio Oster - Restaunrant Zeik: https://zeik.de/restaurant/ Arang - Koreanische Küche: https://www.arang.de/ Werbung - Diese Episode wird unterstützt und präsentiert von: CUCINARIA - der Küchentempel: Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg-Eppendorf: https://www.cucinaria.de Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

Dans cet épisode, je vous amène avec moi au Dojo de la Montagne, niché sur la colline du Pantheon à Paris, pour découvrir un art martial hors du commun : le Shintaido. Ici, pas de combat, pas de grade, juste un corps en mouvement tout en fluidité.Aux côtés du maître Éric Philippe, formé par Albert Palma, nous explorons cette discipline où chaque geste devient un dialogue avec l'espace.Vous découvrirez le Tenshingoso, un exercice devient puissant lâcher-prise, et le Wakame, une pratique qui transforme le corps en algue ondulante, portée par l'énergie des autres.Enfin, je vous guiderai à travers une méditation immersive, une plongée sensorielle où votre corps se laissera porter par les flots. Prêt.e à vous laisser flotter librement ? Mettez vos écouteurs, respirez profondément et plongez.

Nueva entrega de Música de Contrabando, semanario de actualidad musical (12/12/24)Entrevistas:- Hablamos con Viva Suecia, que preparan los stages de la despedida del año y 10º aniversario. Y de sus citas en el Teatro Real y el Gran Teatro del Liceo.- Rafa Gómez nos presenta la 18º edición de MicrosonidosNoticias:Arde Bogotá anuncian gira 6 fechas y añaden una nueva fecha en Cartagena. Adiós a Slim Dunlap, guitarrista de The Replacements. Alondra Bentley nominada a los Goya. Crystal Fighters y Mikel Izal cabezas para Warm Up 25. Madonna vuelve a reunirse con Stuart Price. Encontradas 12 canciones inéditas de Michael Jackson...en un trastero. Se flitra el tema que Kilie Minogue escribió para Prince. Pulp firman con Rough Trade Records. Robert Smith escribe canción especial para Navidad. Se reúnen para un evento benéfico los supervivientes de Soundgarden. Liam Gallagher premiado por PETA al adoptar un perro sin hogar. Visor Fest abandona Murcia. Morrissey hace nuevas declaraciones sobre reunión de los Smiths. Maestro Espada candidatos al Premio Ruido 2024, Noches del Botánico arranca con Beth Gibbons, Air, y Parcels. Novedades discográficas:The National, Biela, The Gentle Spring, Jasmine 4T, Aló Presidente, The Darkness, Cici Arthur, Marinero, Homer, Amistat, Poppy, The Delines, Sen Senra, Angel Olsen, Parade & Nacho Casado, L.A., Soleá Morente, Olly Alexander, The Killer Barbies, Luis Miguélez, Nudozurdo, Ilegales, Finta, The Wombats, El Jincho, Bernard Butler, Cala Vento. Viva Suecia y Al Dual nos felicitan las navidades. Y también Lady Gaga, Iván Ferreiro y The Yellow MelodiesAgenda de conciertos:Tulsa, Walls, La Habitación Roja, Fiesta Hurrah (Los Largos, Higinio), Wakame, Iván Ferreiro, Cruz del Cerro, El Momento Incómodo, Umurgentes (Wakame), Noise Box, Oh Bro….

Estrenamos, en exclusiva, los nuevos sencillos de DJ MODERNO y DESTINO RUBICÓN y escuchamos lo mejorcito del indie, la música alternativa y las bandas emergentes... 120 minutos donde escucharemos a... NÔRTE, WAKAME feat. RAFA VAL & DAVID VAN BYLEN, FINDE FANTASMA, SARAJEVO´84, PETERSON, MAE MINERVA, LAS WONDER, SABE, BARRI, SUPERGLÚ, ATALAYA ROJA, EL NIÑO ERIZO, MADAME CHRISTIE, SUENA BABILONIA, HEISER, LAVIDA, JORGE NAVARRO, LAS YHADIS, FRAN TORRELLA, LOS ACEBOS, DINARÉS, ARDE BOGOTÁ, CALA VENTO, SHINOVA & TANXUGUEIRAS, MALMÖ 040, MELIFLUO, MERINO, REINA VUDÚ, GREYSHADOW, FRANZ FERDINAND, NÉSTOR RAUSELL Y LOS IMPOSTORES, MEDIAPUNTA, MANOLA, MARIAN... y tendremos en el recuerdo a SWEET... ¿Alguien da más? 87.7 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Nueva entrega de Música de Contrabando, semanario de actualidad musical ( 7/11/24)Entrevistas:- Sergio Mercader proporciona los detalles del evento solidario Murcia Unida por la Dana.- The Golden Lips nos presentan su segundo disco, Lo que nace del reptil.- Carlos Vudú nos revela los planes de Tijuana Road para grabación de su concierto en La Puerta Falsa.Noticias:Muere Quincy Jones.The High Llamas presentarán Hey Panda en 4 citas españolas. Laufey celebra su planetario éxito en los mejores cines. Más de 200 artistas protagonizarán conciertos solidarios con Som Valencia. Doves renacen con Renegade. Un estudio de la AIE confirma que la música en español dominó las listas de reproducción en España. The Cure a por su primer n°1 en 32 años. Deftones se alían con Weezer para ofrecer el concierto más multitudinario de su historia en el Reino Unido. Novedades:The Cure, Tyler, the Creator, Tears for Fears, Los Mejillones Tigre, Derya Yildirim, Larkin Poe, Mallrat, Open Head, Gwen Stefani, Fabiana Palladino, Ruto Neón, Pigmy, Gia Ford, Ibon Errazkin, Noise Box, Vacaciones, Nada Surf, Nat Simons ft Anni B Sweet, Celeste, Bantastic Fand, Niña Polaca con Travis Birds, Norte Perdido, Carlos Vudú y el Clan Jukebox, MClan, Viva Suecia.Agenda de Conciertos:Arde Bogotá, León Benavente, Pat Metheny, Robbins Ford, Chief Adjuah, Bryan Adams, Carey, Airbag, The Tubs, Confeti de Odio, Helio, Estrella Fugaz, Caries, Wakame, Siloé, The Golden Lips, Tijuana Road, Carlangas y Los Cubatas, Saturna...

Les algues alimentaires : nouvelles stars de la gastronomie ? Nori, kombu, wakamé,... les algues ont pris place sur les étals des supermarchés, propulsées par la tendance de la gastronomie asiatique. On parle des algues avec Amandine Vandormael, entrepreneuse food. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Volvemos a las ondas de Arco Fm Cantabria para repasar a las bandas que más van a dar que hablar estos meses... 120 minutos donde escucharemos a... SEÑOR TORRANCE, LADY MA BELLE feat. LA RABIA DEL MILENIO, D´BALDOMEROS & NONI MEYERS, WAKAME, VANACRUZ, RADIO 75, ESTELA GRIS, ALEJO & SIMÓN SALINAS, DULCE LAU, ROAD VOLTA feat. LA CHINA PATINO & DAVID KANO, YO EN DICIEMBRE, MISS MARPLE, MAE MINERVA, FOR SALE, THE VIOLET CLUSTER, ZAC MILLER, FOCK, AMYJO DOH & THE SPANGLES, VECINOS, REINO POLAR, SANTA ENGRACIA, ESPANTO, ANTONIO VITRUVIO, MARGARITA SIEMPRE VIVA feat. DUPLAT, SARA DEL VALLE, NEURA, FONOPORTA, BELIZE, LA SRA. TOMASA, OJOS PARDOS, AUTÓCTONOS DE NINGUNA PARTE, ERROR 97, LA MALA LETRA, VICENTE CALDERÓN... y tendremos en el recuerdo a DOUBLE... ¿Alguien da más? 87.7 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Nueva entrega de Música de Contrabando, semanario de actualidad musical (15/8/24)Entrevistas:- Crudo Pimento (Inma Gp y Raúl Frutos) nos relatan su primera visita a México- Perro encabeza el Cabo de Pop Festival- Adrián Albacete, nos habla de la creación de su propio festival, el Perro PaloozaNoticias: Blur publicanb ‘Live at Wembley Stadium', nuevo disco en directo. Se publican las grabaciones de Elvis Presley en Memphis. Bryan Fery anuncia Retrospective: Selected recordings 1973-2023. The Skatalites en España en octubre. Black Midi se separan. “Estas atentos. En próximos dias todos seremos más Héroes” ¿qué misterio encierra esta enigmática fraseNovedades discográficas:The Killers, Bright Eyes, Leon Bridges, David Gilmour, Peter Perrett, Mercury Rev, Cumgirl8, Alison Moyet, Aarón Sáez, Phantogram, Flower Face, Tigre y Diamante & Gestido, Joe Crepúsculo remix Sidonie, Malice K, Carlangas y Los Cubatas, Noise Box, Being Dead. Wakame. Agenda de Conciertos: Cabo de Pop ( Perro, Aiko El Grupo, Las Petunias), Melocotón Rock (Chorretón), La Saga, Ola Fest (Omar Montes), Ursaria, Sidecars, Coque Malla

Repasamos la actualidad más indie, emergente y alternativa del momento. 120 minutos donde escucharemos a... LOS FLAMINGOS, FIRST MAN STANDING, VOSOTRAS VERÉIS, WAKAME, PETERSON, PUNK SAILOR, THE MÜN, MADAME CHRISTIE, LAS DIANAS, VAHO, LA AZOTEA, CAPROS, IMPACTO VUDÚ, NIÑA POLACA y DAVID RUÍZ (LA M.O.D.A.), LOVE OF LESBIAN, THE SHERLOCKS, WILLY TORNADO, JUAN CASTRO, LA HABITACIÓN ROJA, NAZARIO, LA ÚLTIMA COPA, RAFA SPUNKY, PEEPSHOW, LADY BANANA, DELAIRE, VERONA, SOMOS MAIRENA, NEURA, NORAN, CARACAZADOR, SALTO DE CAMA, JAVYPABLO, GENTLEMAN CLEF... y tendremos en el recuerdo a PINO D´ANGIO... ¿Alguien da más? 87.7 FM en Cantabria y arcofmcom/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Le damos un buen repaso a la actualidad más emergente y alternativa del panorama indie y el estreno, en exclusiva, de lo nuevo de LOST BY KARMA. 120 minutos donde, además, escucharemos a... MARSELLA, JORGE ATIENZA, CALIBRE 91, ÁLAMO 51, SARAJEVO´84, UNDERWALLACE, SIMONSEN, WAKAME, ESTATUAS DE SOL, FLECHA VALONA, LOST SECRETS, THE WILD BOORIES, ALISON DARWIN, VISCOPAF vs DAVID VAN BYLEN, ONION LAYERS, ORION, ALGORA, BARRI, LOS ESTANQUES, LA HABITACIÓN ROJA, LOVE OF LESBIAN & AMARAL, BIZNAGA, MARLON, MARIAGREP & GALICIAN ARMY, THE THE, PIXIES, THE OFFSPRING, BELIZE y ANDREA SANTIAGO, AINOA BUITRAGO, REPTILE & CARLOS ESCOBEDO... y tendremos en el recuerdo a ELECTRIBE 101... ¿Alguien da más? 87.7 FM en Cantabria y arcofmcom/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Nueva entrega de Música de Contrabando (16/5/24) semanario de actualidad musicalEntrevistas:- Al Dual finaliza su gira en el T. Villa de Molina y pone rumbo a los USA- Jesús Cobarro nos adelanta el nuevo album de Noise Box, "Daño", que tiene prevista su salida el 8 -N- Perdón nos visitan para estrenar su nuevo single, "Tiempo libre" con participación de Aiko El Grupo, y desvelamos los entresijos de su fichaje con Sonido Muchacho, y la inminente aparición de su primer LP.Noticias:Bruce Springsteen celebra el 40 aniversario de su histórico álbum Born In The U.S.A. con una edición especial en vinilo .El documental “Road Diary” de Bruce Springsteen llegará en octubre. Kevin Parker vende todos los derechos de Tame Impala. Suzanne Vega visita Inca, Madrid y Valencia en julio. The Psychedelic Furs, gira española de cinco fechas en septiembre. Brian Wilson será tutelado por un juez Nos han dejado: el saxofonista y compositor David Sanborn, el batería Dennis Thompson, último miembro clásico de MC5, y John Barbata, batería de un notable número de bandas como The Turtles, Jefferson Airplane, Jefferson Starship y Crosby, Stills, Nash & Young. Moby publica un nuevo tema, “Where Is Your Pride?”, inspirado en el poema del mismo nombre del difunto escritor Benjamin Zephaniah. Andrés Calamaro ofrecerá catorce conciertos por varias ciudades de España dando forma a su gira "AGENDA 1999". The Smile amplían aforo para su concierto en Valencia. ‘I Had Some Help', el nuevo single de Post Malone, cuenta con la participación de Morgan Wallen, el rey actual del country.Novedades discográficas: Bunbury y Arde Bogotá, León Benavente, La Búsqueda, Los Campesinos, Isobel Campbell, Travis se alían con Coldplay y The Killers, Ropero, .Menta, Kings of Leon, Dr Explosion, Richard Hawley, Nada Surf, Mediapunta, Sistema Nervioso, Kokoshka, Los Nikis de la Pradera, Justice + Tame Impala, Christine and The Queens, Montana, Ibibio Sound Machine, Gold Lake, Los Estanques, Everyone Says It, Nico B, Soge Culebra, Liz Lawrence, Cassandra Jenkins, Fernando Rubio.Agenda de conciertos:Al Dual, Sara Zamora, Pepe y Vizio, Mamá Music Fest (Greskand), Morodo, Avalanch, Vista Alegre Emerge (Regular Crowd), Wakame, Melenas, Juan Sebastián Trío, Chambao, Funzo & Baby Loud...

Nueva entrega de Música de Contrabando (9/5/24) semanario de actualidad musical Entrevistas: Pau from Marc es un proyecto ‘do it yoursef' de autodescubrimiento de dos mentes creativas: Paula Sal y Marco Velasco (productor al mando del estudio El Miradoor), que convergen en torno a una idea que está cambiando y reformándose. En esta entrevista hablamos de su segundo disco , “Run for your life”, rebosante de nueva energía y vidaTambién charlamos con la cantante Sara ZamoraS una privilegida voz, que ha abierto su espectro hacia el pop soul. Y estrenamos el nuevo Ep, “Voices” de Big Banana Brothers, hablando con Jaime Lloret MartinezJaime Lloret-La repentina muerte de Steve Albino nos lleva a un repaso breve por su trabajo como productor (Nirvana, Pixies…) y su grupo, Shellac. El underground está de luto. Tomavistas 2024 desvela sus horarios. Bunbury y Arde Bogotá anuncian nuevo single, “De vuelta a casa”. Chris Frantz alimenta rumores sobre una posible reunión de Talking Heads. Blur anuncian documental, To The End, sobre su reciente regreso. AIE En Ruta presenta sus nuevos seleccionados (Al Dual). Varry Brava anuncian su regreso a lasa salas para presentar su nuevo álbum, “Sharirop”. Novedades discográficas: Hinds y Beck. Muy Zyu, Florent y Yo, Wakame, Axolotes Mexicanos, Cosmic Sans, Fernando Rubio, Breis, Trashi, Junio, Love Of Lesbian ft Rigoberta Bandini, Bonny Light Horsemen, Belako, Vicente Calderón, The Bug Club, Carey, La Luz, Las Wonder, Marta Movidas, Vetusta Morla, Laborde, Dorian, Los Mejillones Tigre, Noise Box, Foreign Fields.Agenda de conciertos: Fernando Alfaro, Viva Belgrado(Antioxidantes), Pau From Marc, Mayte Martin, Lisasinson, Mahmood, Mäbu, Farakiri For The Sky, Hofe x 4:40,

Tiempos Modernos con Los Invaders, Delparaiso, Dorian, Noise Box, El Momento Incómodo, Wakame, Pantomime Horses, Blackpanda, Eguala, La Sonrisa de Julia, Vetusta Morla y La Sonrisa de Julia. Larga vida a la música.

Tiempos Modernos con Los Invaders, Delparaiso, Dorian, Noise Box, El Momento Incómodo, Wakame, Pantomime Horses, Blackpanda, Eguala, La Sonrisa de Julia, Vetusta Morla y La Sonrisa de Julia. Larga vida a la música.

Estrenamos, en exclusiva, lo nuevo de WAKAME, SÖLAR y TO BRAVE MY SOUL y damos un buen repaso a la actualidad más emergente y alternativa. 120 minutos donde, además de lo nuevo de TO BRAVE MY SOUL, WAKAME y SÖLAR, estaremos escuchando a... NEBULOSSA, HEISER, SEÑOR TORRANCE, TAGO MAGO, EL KAMAROTE, JORGE ATIENZA, FIRST MAN STANDING, LOCOS DE ATAR, SWIMMING IN A PAN, LIVING CAMBOYA, NOT FOUND, ROMO, CARMEN 113 vs COPERNIKAL & DAVID VAN BYLEN, MEGARA, TENDA, PLAYA CUBERRIS, GOTELÉ y SILOÉ, LA HABITACIÓN ROJA, LOVE OF LESBIAN & RIGOBERTA BANDINI, JORGE GARDO, KUVE, ATK EPOP, CERRONE, PURPLE DISCO MACHINE, DARYL HALL & DAVE STEWART, COSMÉTICA, DA IGUAL, CARMEN LOOR... y tendremos en el recuerdo a 091... ¿Alguien da más? 87.7 FM en Cantabria y arcofmcom/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Algen sind reich an Nährstoffen, liefern Vitamine, Mineralien, Proteine und Antioxidantien wie z.B. Beta-Carotin. Diese Verbindungen helfen unserem Körper freie Radikale zu bekämpfen: Zellschäden werden reduziert und der Alterungsprozess verlangsamt. Doch Algen können noch viel mehr und werden als das "Superfood" der Zukunft bezeichnet. Über 500 verschiedene Algenarten gibt es, z.B. Spirulina und Chlorella: Beide können Giftstoffe binden, mit denen wir täglich in Kontakt kommen. Ebenfalls weit verbreitet sind außerdem Dulse, Nori und Wakame. Vor allem in der asiatischen Küche sind Algen weit verbreitet - aber auch in meiner Heimat Griechenland. Ich gebe Euch in dieser Episode meines Podcasts viele konkrete Tipps: Wie kann ich Algen am besten zu mir nehmen? Gibt es Algen auch als Nahrungsergänzungsmittel und worauf sollte ich achten? Kann ich Algen selber kochen, blanchieren oder einlegen? Wir sprechen darüber. Alles Liebe, Eure Anastasia -- Ein ALL EARS ON YOU Original Podcast.

Esta semana suenan: VILLANUEVA – Me entrego a los santos SANTIAGO ISLA – Un empujón LAS DIANAS – Síndrome del impostor LUNÁTICOS – No busco nada SOLVIBRA – Cansado de esperar MORREO – Diablitos BELIZE – Asedio EL MISMO - ¿A ti te pasa igual? JOST JOU – Meìs forta que mai CARACAZADOR – Falla DIAMANTE NEGRO – Mira, sí WAKAME – Shinkansen SENKI – Indigente FONOPORTA – Haribo MAURI – En un hilo SOYLA – Manifiesto SERCH. – Nueva situación VENTURI – Fat Toni KARAVANA – Mismos vicios ---------- Cara B "Entre lo alternativo y lo emergente, en eso andamos". Programa emitido en Mozoilo Irratia, la radio de Galdakao, en la 97.5fm para toda Bizkaia y online en mozoiloirratia.eus/play. Escúchanos en directo cada miércoles de 20h a 21h.

Nueva entrega de Música de Contrabando (4/4/24) semanario de actualidad musical Entrevistas: - Javier Ojeda lleva 42 años poniendo voz y cara a Danza Invisible, una de las bandas de mayor éxito en los 80, que e despiden con una gira de 12 conciertos que arrancó el 23 de marzo, bautizada como una de sus canciones: “Sin decir adiós”.- Media Playa .Pedro Quilez nos presenta el primer Lp , “Hola , Palmeras”, de la banda murciana- Rafa Skam nos presenta su enciclopédico fanzine, El Planeta Amarillo; todo un anuario musical de 2023Noticias: Sanatiago Auserçon recibe la Medalla de Oro al Mérito en las Bellas Artes. Muere John Sinclair , poeta, manager de MC5, referente de la contracultura. BBK Live desvela los artistas de la edición 2024. Billie Eilish, Katy Perry y Steve Wonder son algunos de los 200 artistas que han firmado una maniefiestoi en contra de la IA. Mark Ronson no saldrá en el biopic de Amy Winehouse, El rodeo de Vampire Weekend en ‘Classical' tiene trasfondo politico. Pharrell Williams demandado por su compañero en The Neptunes. The Killers actúan la semana próxima en Barcelona. Jeremy Allen White encarnará a Springsteen en un biopic. Warm Up cuelga el cartel de sold out a poco menos de un mes de su celebración. The Divine Comedy vuelven a España con sus grandes éxitos. Lanzamientos: The Church, Pet Shop Boys, Kim Gordon, Iron & Wine, Sheryl Crow, Noise Box, Los Nikis de la Pradera, Perro, Franvvi, St Vincent, Wisp, Richard Hawley, Vicente Calderón, Pissed Jeans, Lord Malvo, The Yellow Melodies, Seablite, Rosali, Xavier Boyer, Yo Somos, Venga, Bea, Wakame, Emilia, Pardo y Bazán, Glass Animals, Pony Bravo, Vampire Weekend, Musubi, Repion, Alec López, Lorde, La Luz, Moratalla Pop Weekend (Octubre).Agenda de Conciertos: Danza Invisible, Jaime Urrutia, Quique González, Tako, Jaime Caravaca y Grison Beatbox, Hora Zulú, Alarmantiks, Marky Ramone.

Nueva entrega de Música de Contrabando (28/3/24) semanario de actuaiidad musicalEntrevistas:- Ariel Rot. 25 aniversario de ‘Hablando solo'- Funambulista regresa con su ‘Animal acoustic tour'- Santiago Campillo vuelve a grabar ‘Noche tras noche' con ilustres invitados, ‘Los Aliados de la Noche '. Lo presenta en el Festival Estrella del Rock con Aurora Beltrán, Shuarma, Josele Santiago ...Arde Bogotá consigue nueve nominaciones en los la primera edición de los Premios Nacionales de la Música. Massive Attack lana el vinilo benéfico ‘Ceasefire'. Tomavistas cierra el cartel de su edición más ambiciosa, Gene Simmons (Kiss) anuncia concierto en España con banda. The Cure: Ya disponible la reedición de ‘Paris'. Ginebras graban versión de ‘Hoy puede ser un bue día' de Serrat para la banda sonora de ‘Menudos piezas'. Bunbury vuelve a unirse 20 años después con Carlos Ann, Bruno Galindo y José María Ponce para musicar los versos de Leopoldo Panero.Lanzamientos: Pearl Jam, Justice, Gary Clarck Jr, Olivia Rodrigo, Travis, Local Natives, Moby, Man Man, Lenny Kravitz, Barry Adamson. Elbow, The Jesus & Mary Chain, Buthole Surfers, Wakame, Brittany Howard, Carmesí, Rozalén y Carlos Vives, Love of Lesbian y Turf, Supersubmarina, Mala Cotton, Pau From Marc, GlasAgenda de conciertos: Ariel Rot, Santiago Campillo & Los Aliados de La Noche, Funambulista, Menta, 4 For Man Army, Miranda, Musubi, Helio

Damos un nuevo repaso a la actualidad más indie, emergente y alternativa. 120 minutos donde estrenaremos en exclusiva lo nuevo de SERCH. y LA BUENA NUEVA, escucharemos a GLAS, SOYLA, ANORA KITO, WAKAME, SUENA JALEO, AMOR TEMPURA, PROYECTO BALLENA, LADY MaBELLE, MR. COBOL, EMBUSTEROS, ECOBAND, CARACAZADOR, COMBO PARADISO, KARAVANA, NOPROCEDE, RITUAL DEL RUIDO, PRÓXIMA ROCK BAND, VAHO, OLD LAKE & ANNI B. SWEET, ESTADO TEMPORAL, AMANN & THE WAYWARD SONS, ANOUCK THE BAND & CLAUDIA ZUAZO, ESTRELLADOS, MEGARA, ÉXTASIS, PECES RAROS, HOLA CHICA, ALONSO... MISSIO, BON JOVI... y tendremos en el recuerdo a LA MODE... ¿Alguien da más? 87.7 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Der Norddeutsche geht ja bekanntlich zum Lachen in den Keller. Plattcast macht das, um einen neuen Podcast zu kredenzen. Die Narrenzeit ist angebrochen. Darauf einen Dujardin. Und ein Wolters Prinzen Sud. Ein Dankeschön an Platti Thomas geht nach Braunschweig. Markus war beim Urologen und hat die jährliche Hafenrundfahrt mit Bravour gemeistert. Marco zieht erfolgreich mit einem Stuhltest gleich. Ralf hat sich auch einem Test unterzogen mit dem er in der heutigen Sendung seine beiden Artgenossen auf den Zahn fühlt. Watt de Buur nich kennt, dat frätt he nich: Markus beglückt die Crowd mit einem Salicornes und Wakame Salat. Noch nie gehört? Wir auch nicht. Sind aber beide sehr gesund! In der heutigen Folge erfahrt ihr, welche Emojis unsere Plattbarden am liebsten verwenden und ob das Knigge-Buch ein bloßer Regalfüller im tiefen Emsland ist. Es gibt übrigens etwas Neues in plattdeutscher Sprache: wir empfehlen euch den neuen Podcast Klookluustern! Wir sagen Glückwunsch an der, die, das Nüsschen....60 Jahre Palmöl auf dem heimischen Frühstückstisch. Stolz sind wir darauf nicht - lecker ist es trotzdem. Wir wünschen viel Frohsinn und Heiterkeit mit dem neuen Plattcast!

金曜の朝ごはんはワカメざんまい、なぜなら冷蔵庫が空っぽだったので。わかめご飯周辺の英単語を練習。Wakame rice/ seasoning mix/ seaweed jam 卵焼きも追加でJapanese rolled omelet, egg roll ⚫︎今日のおもしろムダ表現:We're gonna brown-bag it.

OLIVIA RODRIGO– Bad idea, right? ANNE-MARIE – Haunt you BIRDY – Paradise calling GIANT ROOKS – Somebody like you METRIC – Nothing is perfect SAN CISCO –Under the light RULO Y LA CONTRABANADA– Tu mejor versión LOS ZIGARROS – Aullando en el desierto SIDONIE – Cedé VEINTIUNO – La Toscana WAKAME – Carrie White CHICA SOBRESALTO - El milagro HOT CHIP – Fire of mercy DISCLOSURE - Looking for love THE CHEMICAL BROTHERS - No reason ROMY - Loveher (con Gustavo Iglesias, durante este mes de agosto) Escuchar audio

Erfrischend und gesund: In dieser Bowl wird Reis mit Avocado, Roter Beete, Mango, Wakame, Apfel, Paprika, Edamame und Kichererbsen kombiniert. Von Markus Paul.

Volvemos a Arco Fm Cantabria entrevistando a DELACUEVA y pinchando lo mejorcito de la música más emergente y alternativa del momento... 120 minutos donde estaremos escuchando, además, a LOS FLAMINGOS, MOLINA MOLINA, MULTIELÁSTICOS, QUENOVI, VIVA SUECIA, SOYLA & HOTEL FLAMINGO, VOLAVENT, STOCK, GANZER, LAMOT, WILD MAMAS, SUPERGLÚ, WAKAME & RAFA VAL, DOME, BORIA, NEL RODRÍGUEZ, POLÁRTICOS, SUPERGIGANTE, VASCK & GORDO MIEDO, APARTAMENTOS ACAPULCO, ULTRALIGERA & SHINOVA... y tendremos en el recuerdo a... HOWARD JONES. ¿Alguien da más? 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

En Música de Contrabando, revista diaria de música en Onda Regional de Murcia(orm.es De 23,00h a 01,00h)El ex Beatle Paul McCartney ha revelado que ha utilizado la inteligencia artificial para crear una canción “final” de la mítica banda, que verá la luz este año. Se trata de un tema inacabado que John Lennon grabó poco antes de su muerte en 1980 y que McCartney ha podido completar gracias a la tecnología que le ha permitido “extraer” la voz de Lennon de una vieja cintaLa canción en cuestión podría ser Now And Then, una demo que Lennon le dejó a su viuda Yoko Ono en un casete titulado “For Paul". LIAM GALLAGHER ANUNCIA LA EDICIÓN EN DISCO DE SU APOTEÓSICO DIRECTO EN 'KNEBWORTH 22'The Hives han estrenado hoy una nueva canción titulada Countdown to Shutdown, que actúa como segundo avance de su próximo disco The Death Of Randy Fitzsimmons”Spoon publican en formato digital Memory dust, su nuevo ep de 3 temas (dos temas originales y una versión de Bo Diddley). The Jordan salta a la pista de baile con "dancefloor", nuevo single de desacomplejado pop ochentero y comparte su íntima interpretación de "mmm" uno de los temas de Nowhere near the sky.Carlos Segura VisedoCarlos “Malva” presenta el primer sencillo de su nueva andadura,, “Voz Rota” , con la producción Ricardo Ruipérez (M-Clan) y la colaboración de Mario Vigara y Raúl De Lara.Funambulista estrena 'Sabes', una canción muy especial donde fusiona la rumba con el pop . Tigre y Diamante & Fernando Alfaro presentan El mejor gol de Cunningham.Organizado por FSG Murcia. Qique HernandezQuique Hernández (Derrick), The Golden LIps) nos presenta la nueva edición del Talis Fest (O'funkillo, Antúan Muñoz) .Irmante es una cantante lituana de origen, que pasó toda su adolescencia en Cartagena. Este año ha sido finalista del concurso internacional en el que fueron finalistas the Sand el año pasado, "UK Songwriting Contest", asimismo, recibió mención especial en International Songwriting Awards,La banda murciana Wakame lanza su álbum “Revolución Industrial” y le acompaña videoclip para uno de sus temas “Carrie White”, canción producida por Rafa Val de Viva Suecia, donde además acompaña a los coros y la guitarra.

Celebramos nada menos que 200 programas con vosotros y con lo mejorcito del panorama actual de la música más alternativa y emergente... 120 minutos donde estaremos escuchando a... WAKAME con RAFA VAL (VIVA SUECIA), SARAJEVO`84, DJ MODERNO, NÚMEROS IMPARES, CALIBRE 91, SEÑORNADYE, WHITE BATS, SOUTHCHILD, GOLDEN CINAMMON, UNDERWALLACE, VERMÚ feat. KARMENTO, SWEET Q, TOMMY ROCH (GLAS), LA CASA DE LOS INGLESES, LES BLONDES, CASINO MONTREAL, ROSANACANO, MARTES SANTO, IRIS, NO LLORES JUANITA, VODKA&LIMÓN, SUGARCRUSH, MANDY GOLDEA, LOS CAMALEONES ROCK, SÖLAR, TRAPO, DEKOT... y tendremos en el recuerdo a los ABC. ¿Alguien da más? 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

En Música de Contrabando revista diaria de música en Onda Regional de Murcia (orm.es; 23,05 a 01,00h) Blur, regresa con su primer lanzamiento musical desde su exitoso álbum "The Magic Whip" hace 8 años. "The Narcissist" es el primer sencillo de su próximo y noveno álbum de estudio, "The Ballad Of Darren"Baggio, el nuevo tema de Miles Kane. Otro adelanto de su próximo disco. Greta Van Fleet apuntan a romper viejas barreras con “Sacred The Thread”. ANOHNI anuncia My Back Was A Bridge For You To Cross, un nuevo álbum de ANOHNI and the Johnsons, que saldrá el 7 de julio. Iman Amar y Ana Valladares, con la ayuda de Guille Briales, dan forma a Adiós Amores, el secreto mejor guardado - hasta ahora- del pop nacional. Bully continua reivindicando el mejor grunge noventero con "change your mind", eléctrico-melódico nuevo adelanto de Lucky for you.Elure estrán en Rock Imperium.Low Festival suma ocho nuevos artistas y anuncia su cartel por días a falta de anunciar los últimos nombres del cartel (Lori Meyers). Las Ligas Menores, Ganges, Axalotes Mexicanos y Wakame protagonizan la sexta edición del Cabo de Pop 2023. Evento que se celebrará del 18 al 20 de agosto en Cabo de Palos, que además albergará actividades medioambientales y deportivas.(Wakame). Cariño uelven a la carga con ‘Aún Me Acuerdo de Todo' (Universal, Sonido Muchacho), un nuevo tema marca de la casa en el que cada melodía se transforma en estribillo de los que te pringan al primer mordisco Desde el rock independiente patrio más arquetípico hasta capítulos que remiten a esa oscuridad noventera tan infalible para nostálgicos nace Estado Temporal.El trío londinense Bar italia publican Tracey denim, su hipnótico nuevo disco. Mujeres lanza su balada "Horizontal en llamas". Y anuncia El Club de Los Sentimientos King krule muestra su acogedora, atmosférica y profunda decepción en "if only it was warmth", nuevo adelanto de Space heavy. Pocas semanas antes del lanzamiento de su próximo álbum “Chris Black Changed My Life”,Portugal. The Man presenta su nuevo tema “Thunderdome [W.T.A]” junto a Black Thought y Natalia Lafourcade.. Andrés Calamaro anuncia la publicación el 2 de junio de un disco en directo grabado en la sala Razzmatazz de Barcelona durante la gira de presentación de "On the rock" en el 2009-2010.Muere Andy Rourke, el chico de barrio que devolvió la importancia del bajo al pop de masas con The Smiths. Muere Pete Brown, poeta contracultural, cantante y compositor de CreamCon José Abellán de AnimalMagazine hablamos del 50º aniversario de Dark side of the moon, de PInk Floyd,así como del concierto en directo en cines de Roger Waters previsto para el jueves 25 de mayo en directo desde Praga. Y otras muchas cosas relacionadas con el fluído rosa.

En Música de Contrabando, revista diaria de música en Onda Regional de Murcia (orm.es; 23,05 a 01,00h). En el Día de Europa recordamos a Astrud. Inminente despedida de los escenarios de los canadienses Sum 41, quienes tras 27 años de carrera anuncian su disoluciónLa gira presentación en España de Cowboys de la A3 de Arde Bogotá, dará comienzo a finales de mayo de 2023, con una producción de directo cuidada. El 13 firmarán discos en Cartagena. “Más Allá” marca el regreso de Surfin' Bichos a la actividad discográfica. ¨Instante Perfecto¨ es un alegato para las mujeres del presente y del futuro a ser y hacer lo que les salga del coño, aunque siempre haya gente que se empeñe en lo contrario. Carlos Vudú y El Clan Jukebox aparece como un proyecto que se ha ido consolidando con el paso de los años y que se muestra ahora con una plena madurez musical. Sen Senra. TONTA, lo nuevo de Yana Zafiro, es un ajuste de cuentas personal con estribillo adhesivo y el sonido más contundente y redondo de su carrera.Reconvertidos en quinteto, Tigre y Diamante se encerraron entre enero y febrero de 2023 en los Estudios OVNI, con Pablo González a los mandos (cantante y guitarra de Desakato). De esta nueva cosecha, "No podemos ser amigos" es un primer single, que muestra cómo el grupo ha evolucionado hacia un sonido mucho más nítido, pero sin renunciar a su esencia ruidista ni, por supuesto, a unas letras ásperas, a veces llenas de humor negro, otras veces de sarcasmo.La decadencia de una estrella del rock que en su vejez está solo, con problemas de alcohol, es el tema del nuevo single de The Sand. Bbsita es la continuación de su EP debut Oreiana, el primero de una colección de singles en las que demuestra su lado más divertido. “San Peter” es un ejercicio de energía y agresividad. Rabia y despecho. Sarcasmo y fiesta. Entre el punk y el synth-pop. Como Pipiolas dicen: “Nos habrán robado la dignidad, nos habrán robado el tiempo físico y mental, nos habrán robado hasta canciones que ya no podremos escuchar; pero, nene... Al menos devuélveme las bragas”. La líder de Best Coast, Bethany Cosentino, ha anunciado su primer álbum en solitario, titulado Natural Disaster, que saldrá a la venta el 28 de julio.Dead Beens estarán actuando por la mañana, dentro de Las Matinales del Malecón, Domingos en familia. Les imprimés -proyecto soul-pop del noruego morten martens- anuncia Rêverie, su nuevo disco, con la sedosa caricia de "falling away" . 'El Jardín Secreto' vuelvecon música, danza y artes sostenibles: este sábado en el Parque Fofó(Wakame). Durand Jones publica hoy Wait til i get over, su confesional disco de debut en solitario en el que expande el soul hacia nuevos horizontes. Con "Vuelo 8", Veneziola nos proponen un viaje sonoro lleno de contrastes. Joana Serrat saca adelanto material nuevo de la mano de una súperbanda llamada Riders Of The Canyon.El cantautor Andrés Suarez estrenó su nuevo disco “Viaje de vida y vuelta” alcanzando número 1 de las listas de discos más vendidos en nuestro país. En la misma semana que va al Wizink viene al Auditorio para presentarlo. Y charlamos con él

Esta semana volvemos a Arco Fm Cantabria con un especial muy "cool" dedicado a lo mejorcito del panorama actual de la música más alternativa y emergente... 120 minutos donde estaremos escuchando a ANORA KITO, LA CASA DE LOS INGLESES, LOCOS DE ATAR, MANUTEBOL, SOYLA feat. ALISON DARWIN, UNDERWALLACE feat. MARÍA SOTELO, WAKAME, SWIMING IN A PAN, ALEJO, BORIA, FLECHA VALONA, HELL OF A MIND, LOS CAMALEONES ROCK, SOUTHCHILD, WILD MAMAS, MARTINA EFEDRA, VËNKMAN vs DAVID VAN BYLEN, SAMANTHA PALOS, CARMEN 113, SUMERGIBLE, ARDE BOGOTÁ, COMANDANTE TWIN, TESSA, VENTURI, AMAIA, CHICA SOBRESALTO, ÁLVARO SUITE, GREYSHADOW, DARE SUMMER... y el recuerdo a DEREK & THE DOMINOES, STEVIE WONDER & THE TEMPTATIONS... ¿Alguien da más? Recuerda que estamos todos los miércoles a las 18:00 y los sábados a las 12:00 en Arco FM Cantabria. 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Esta semana volvemos a Arco Fm Cantabria con una recopilación de versiones muy alternativas, lo más novedoso de las bandas emergentes y mucho más... 120 minutos donde estaremos escuchando a LEVITANS, VARRY BRAVA, NEBULOSSA, MISS CAFFEÍNA, PLAYA CUBERRIS, FLORENCE + THE MACHINE, JAVIERA MENA, OMBRA & SEXY SADIE, LOS MARCIANOS & MALAMUTE, QUINTO ELEMENTO & COMANDANTE TWIN, NÚMEROS IMPARES, TOMMY ROCH (GLAS), WAKAME, COPERNIKAL & WE ARE NOT DJ´S, EL KAMAROTE, LOS INOCENTES, LOS CAMALEONES ROCK, MODESTY BLAISE, MERIDIAN, CHICA SOBRESALTO & VEINTIUNO, LEONA, MARÍA ESCARMIENTO, EL NIÑO ERIZO, MIND, MANDY GOLDEA, NEL RODRÍGUEZ, LOVE FEROZ & PEREDIUS DJ, MAXIMILIANO CALVO, LAGARTO ERRANTE, STEREOKOKO, ESTATUAS DE SAL... y tendremos en el recuerdo a RYUICHI SAKAMOTO. ¿Alguien da más? Recuerda que estamos todos los miércoles a las 18:00 y los sábados a las 12:00 en Arco FM Cantabria. 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Esta semana volvemos a las ondas de Arco Fm Cantabria con una muy cuidada selección de novedades alternativas y emergentes. 120 minutos donde estaremos escuchando, entre otros, cremita de la buena a cargo de VIVA SUECIA, SUGARCRUSH, NOTHING BUT THIEVES, DORIAN, LOS FLAMINGOS, MILK, GONZALO DE COS, PET SHOP BOYS, VUELO FIDJI, LUZ CASAL, JAKE SHEARS, WAKAME, SELENE CASAS, ALISON GOLDFRAPP, CARMEN 113, MUTE, SUBTÓNICA, UNIFORMS, MALMÖ 040, THE RAPANS, LOS PILOTOS, POLAROIDS, AMATRIA, MESSURA, ORION, PACO VERSAILLES, LA AZOTEA, MERIDIAN, VALIENTE BOSQUE, PLENA PAUSA... ¿Alguien da más? Recuerda que estamos todos los miércoles a las 18:00 y los sábados a las 12:00 en Arco FM Cantabria. 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Esta semana volvemos a Arco Fm Cantabria con un el sexto especial de bandas del movimiento Emergentes de Primera Fila. 120 minutos de buena música donde desvelaremos el nombre de las cinco bandas que quedan por conocerse del PRIMERA FILA FEST MÁLAGA, estaremos escuchando a ALARMANTIKS, FINDE FANTASMA, ARENA POLAR, LOS MARCIANOS, LA CHINA LINA, SERCH., SOYLA, GIGANTE, PARKES, MANUTEBOL, MANDY GOLDEA, ALEJO, WAKAME, ANDÉN 14, CAPITÁN SUNRISE & TÚ PELEAS COMO UNA VACA, MIND, SUENA JALEO, MIL CÓRDOBAS, SELENE CASAS y ULISES MESSNER y tendremos en el recuerdo a MELOPEA, BETTY TROUPE, ESTACIÓN VICTORIA, y AVIADOR DRO. ¿Alguien da más? Recuerda que estamos todos los miércoles a las 18:00 y los sábados a las 12:00 en Arco FM Cantabria. 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa.

Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family's seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands. In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine. Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention, seaweed is vegan too. In this episode, we will discuss how seaweed is used to make food delicious and healthy in Japan, different types of seaweeds that you can choose for specific flavors and textures, quick seaweed recipes so that you can enjoy its umami, the health benefits of seaweed, Yumi's new book “Japanese Superfoods”, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

In dieser Episode dreht sich alles um Algen. Wir gehen auf folgende Fragen näher ein: 1. Was können Algen für mehr Nachhaltigkeit beitragen?  2. Reduzieren Algen tatsächlichen den Methanausstoß von Wiederkäuern?  3. Eignen sie sich für einen Anbau im großem Stil?  4. Können Menschen von einem täglichem Verzehr profitieren?  Meine Favoriten:  Chlorella, Spirulina, Wakame, Dulse. Sehr gute Algen gibt es bei Regenbogenkreis:  klick     Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.com  Mehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal   *Affiliate Link Disclaimer: Ich wurde von keinem der genannten Unternehmen bezahlt. Trotzdem die Markierung als "Werbung", da ich Marken und Produkte genannt habe.  Achtung: Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannte. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen. Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen. Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Esta semana tendremos en Arco Fm Cantabria un especial con todas las bandas del Primera Fila Fest Barcelona, estrenaremos el nuevo sencillo de Sr. Torrance en exclusiva... y mucha más música de la que tú te mereces. 120 minutos de buena música donde, además de SR. TORRANCE y las bandas confirmadas ya para el PRIMERA FILA FEST BARCELONA (SOLO CARMEN, GIGANTE, LA CHINA LINA, MILK, PARKES, WILD MAMAS y SERCH.), desvelaremos la banda que falta para cerrar el cartel y estaremos escuchando a... ARLANDA, AUGUSTA SONORA, WAKAME, IRIS, GRAN PREMIO, NIVEL ZERO, COPERNIKAL, MARJEI, LAVIDA, VASCK, VENTURI, THE NATIONAL, AIKO EL GRUPO, FANGORIA, LE FLEX, JOVEN DOLORES, CHICA SOBRESALTO, RAFA SPUNKY, SUMERGIBLE, REYKO, LOS BRAZOS, NOEL GALLAGHER, FANÁTICOS y BILLY IDOL. ¿Alguien da más? Recuerda que estamos todos los miércoles a las 18:00 y los sábados a las 12:00 en Arco FM Cantabria. 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa. Sigue nuestros podcast en: Spotify, Itunes, Ivoox y Soundcloud.Escucha este episodio completo y accede a todo el contenido exclusivo de Nos vemos en Primera Fila. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/776555

En Música de Contrabando revista diaria de música en Onda Regional de Murcia (orm.es; 23,00h a 01,00h) Siete años después del adiós de David Bowie (1947-2016),, recordamos su figura con Juan J. VicedoJ, autor de "Siluetas y Sombras, David Bowie" (Sílex ediciones) que se ha metido en el alma del personaje. El 7 de enero falleció Salvador Blesa, guitarrista del conjunto valenciano Los Milos y uno de los pioneros del rock and roll en España. Era el último integrante vivo del famoso trío, también compuesto por Vicente Castelló y Emilio Baldoví (Bruno Lomas).El de Everything But the Girl es uno de los grandes regresos que dejará 2023. El dúo formado por Tracey Thorn y Ben Watt publicará "Fuse", su primer disco en 24 años. El excantante de Genesis, Peter Gabriel, ha vuelto por la puerta grande con el lanzamiento de su primer single en siete años “Panopticom”. El single cuenta con la participación Brian Eno, el bajista Tony Levin, el baterista Manu Katché y el guitarrista David Rhodes y es el primer adelanto de su próximo álbum solista llamado “i/o”.Philip Selway anuncia en Spin que Radiohead «se reunirán de nuevo» a principios de este año. La banda de animación Gorillaz tomó Times Square en Nueva York y Piccadilly Circus en Londres para dos espectáculos de realidad aumentada (RA) en celebración de su nuevo single "Skinny Ape". Ebrovisión ha compartido esta semana las primeras confirmaciones del cartel de su edición 2023 (León Benavente). Microsonidos 2023 comezará el próximo 3 de febrero con el concierto de Wakame en la sala La Yesería, para continuar después hasta el 10 de marzo (The Speedways). Jacobo Serra se vuelve a poner su traje de crooner al más puro estilo Sinatra con unos arreglos que recordarán a los mejores álbumes orquestados por Nelson Riddle.Sara Zamora publicará el 20 de enero el single "The Farewell", última entrega del álbum "Time". En un mashup de Aguacero junto a la canción homónima de los invitados El Caribefunk podemos encontrar la plena esencia del proyecto Muerdo. Kokoshca reclutaron a Erik Urano, compañero de sello discográfico y una voz autorizada en lo que a distopías se refiere. El artista vallisoletano, autor de, entre otros, “Neovalladolor”, aporta en “Futuro” una nota de color, profundidad y discurso. Es la colisión entre dos mundos aparentemente alejados, pero unidos por ese “gasolina y a quemar”. Mare Carrier musicMare Carrier presentará en directo 'Muchachada'. Una fiesta irrepetible para conocer y celebrar la contracultura murciana con invitados de excepción . Vuelve Murcia Inspira con la actuación de Yana BondarchukYana Zafiro.Editado ya en diciembre en físico por el sello inglés Fruits de Mer, el nuevo EP de Stay contiene el tema homónimo, una cover del tema original de la banda británica The Move de 1967, además de una nueva mezcla de ‘Get Going', tema extraído de su último álbum, Old Sounds Of Modern Music. La versión digital, además de estas dos piezas, incluirá también la canción inédita ‘Waiting To Fall'. The Lemon Twigs fichan por captured tracks y lo celebran cálidamente con la tierna perfección retro pop de "corner of my eye".

Esta semana volvemos a Arco Fm Cantabria con un especial de la mejor música emergente. 120 minutos donde estaremos escuchando a... LADY MABELLE, LOS MARCIANOS ft. APARTAMENTOS ACAPULCO, FEO, SOYLA, RAYO TASER, MIL CÓRDOBAS, JORGE NAVARRO, ATALAYA ROJA, VERMÚ, WAKAME, MR. COBOL, VALIENTE BOSQUE, SUMERGIBLE, ETERNO HARLAN, MARYLAND, VICTORIAS, COMIC SANS, CARLOS GRIS, MOEBIUS, ANIMALES, REPION, IMPOSTORES, LLORENTE, VUELO FIDJI, OCATA, PERDÓN, VALTIALA, FLORES DE URANIO, HERMANA FURIA, CONTTRA & STRANGE FREQUENCY, 47 DE FEVEREIRO, BELENCIANA, TANGERINE FLAVOUR, CANTAMARTA.... ¿Alguien da más? Recuerda que estamos todos los miércoles a las 18:00 y los sábados a las 12:00 en Arco FM Cantabria. 103.2 FM en Cantabria y arcofm.com/escuchar para el resto del mundo. Y en todas las redes sociales para que no pierdas detalle de la música más emergente y alternativa. Sigue nuestros podcast en: Spotify, Itunes, Ivoox y Soundcloud.

In this episode we chatted with co-founder of MASAMI haircare, Lynn Power as she explained the immensely nourishing and hydrating Japanese rituals that inspired her and James' beautiful Haircare line. Lynn dives into the philosophy of the traditional hair care routines we often overlook by indulging in over-sudsy products or those that strip away the natural moisture of our scalp and hair. In the words of the brand , “James and Lynn have a passion for haircare that is unmatched -- an unwavering commitment to formulate clean haircare products that hydrate like nothing else for the past decade (which is how long it took to create MASAMI's clean formulation). We wanted people to feel great about their hair everyday -- not just great because their hair looked amazing, but their hair was truly healthy, hydrated and manageable. Botanically hydrating Mekabu, beneath the Wakame leaf, is filled with ocean vitamins and minerals to leave your hair healthy, shiny and gorgeous. All of MASAMI's products are infused with Mekabu powder, fresh from Japan where we source it from a family owned seaweed company.” --- Send in a voice message: https://anchor.fm/skincareanarchy/message

Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”.Today's topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so precious, ways you can use them (that are totally foolproof!), Elizabeth's favorite kambutsu recipes, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Spencer Marley is a ‘vegan hunting guide', preserving the history of seaweed foraging along the California coast. By Susan B. Barnes at VegetarianTimes.com. Original post: https://www.vegetariantimes.com/travel/seaweed-foraging-san-luis-obispo/  Tour Link on Airbnb Experiences    Vegetarian Times has been the plant-based lifestyle authority since 1974, sharing recipes and news for vegans, vegetarians, and the veg-curious. They have an online platform at VegetarianTiimes.com and you can join as a free or paid member and receive meal plans, fitness plans & courses, cooking courses and challenges, and just a huge wealth of services, and create your own personalized feed. They offer an incredible amount of content and services, and whether you sign up as a free or paid member, you can create a personalized feed for information that interests you.     How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #vegetariantimes #hunting #foraging #seaweed #wakame #kombu #nori #oliverockweed #grapestone #sealettuce #ramen #tidepools #sanluisobispo #sustainableforaging #phycology #algae  

Entre las mujeres con un IMC normal (entre 18 y 25), el 25% presentan sin embargo una obesidad en términos de % de masa grasa. Efectivamente, incluso teniendo una complexión armoniosa, si el % de masa grasa es muy superior al % de masa magra, entonces existe un riesgo para la salud. Para estos problemas de sobrepeso u obesidad existen varias soluciones, la principal de las cuales consiste en tener una actividad física y seguir una alimentación equilibrada. Se pueden tomar unas medidas dietéticas simples o, en el caso de las personas que necesiten un empujoncito, unos suplementos alimenticios pueden ayudar a quemar masa grasa y, por tanto, calorías. El interés de los suplementos alimenticios en el segmento de los adelgazantes es muy grande, ya que según la ANSES (Agencia Nacional de Seguridad Sanitaria de la Alimentación, del Medio Ambiente y del Trabajo) y el Synadiet (sindicato francés de complementos alimenticios), uno de cada cinco franceses (de loscuales el 68% son mujeres) consumen suplementos alimenticios para perder peso.La industria farmacéutica tiene en el mercado diversos formatos de suplementos dietéticos enfocados a la pérdida de peso, como son:el formato GummiesLos formatos bebibles para diluir en 1,5L de aguaLos formatos de cápsulasLos shots o bebibles concentrados…El tejido adiposo es único por la disparidad de su distribución en el organismo. En un adulto, los principales depósitos de grasa son subcutáneos (abdominal, facial, craneal) y visceral alrededor de los órganos.Principalmente, la función de estos suplementos va a ser la mejora del metabolismo global de los macronutrientes. Por otra parte nos van a ayudar a controlar la glucemia, evitando así picos de insulina en sangre. Todo esto a su vez contribuye a reducir el almacenamiento de grasas. Muchos de estos suplementos se caracterizan por estar compuestos de algunos complejos registrados por los mismos laboratorios que los fabrican. Algunos de estos compuestos contienen una base de alga WAKAME y CÚRCUMA, que lo que nos va a favorecer es la pérdida de grasa acumulada. Algunos prometen hasta 700 Kcal/día de pérdida. Este tipo de productos están totalmente contraindicados en aquellas personas que padecen problemas de salud de la glándula tiroidea.El guaraná es otra de las sustancias que más se acostumbran a encontrar en este tipo de productos. Tiene una acción quema grasas, ya que acelera el metabolismo de las mismas, debido a que es rico en cafeína.Grosella negra, que tiene propiedades drenantes y diuréticasColina, que contribuye al normal funcionamiento del metabolismo de los lípidos, además de contribuir en la sinergia con las vitaminas del grupo B.Cromo, para mantener los niveles de glucosa a raya y quitarnos esa ansiedad entre horas por comer ciertos alimentos.Suelen venir suplementados o complementados con vitaminas del grupo B, como la B6, que contribuye al metabolismo normal de las proteínas y del glucógeno y ayuda a disminuir el cansancio y la fatiga. Y de la B1, que contribuye al metabolismo energético normal y al mantenimiento del equilibrio nervioso.

Các loài tảo biển, phong phú về chủng loại, không chỉ là nguồn thực phẩm bổ dưỡng, mà còn là « lá phổi xanh của đại dương » hấp thụ carbon và tạo ra một nửa tổng lượng oxygène cho toàn Trái đất. Các chế phẩm từ tảo biển còn được ứng dụng vào nhiều lĩnh vực, từ công nghiệp mỹ phẩm, dược phẩm đến bao bì, phân bón, năng lượng … Giá trị của tảo biển, « món quà của đại dương », ngày càng được xem là nguồn tài nguyên phục vụ sự phát triển bền vững.   Trên đài RFI, chuyên gia dinh dưỡng Stéphane Besançon, giám đốc tổ chức phi chính phủ Sức khỏe - Tiểu đường, giải thích : « Tảo biển là sinh vật sống, là thực vật và bao gồm hàng ngàn loài có đặc điểm chung là sống trong môi trường nước, không nở hoa và thực hiện quang hợp, tức là sản sinh chất hữu cơ nhờ năng lượng từ ánh sáng mặt trời. Đa phần các loài tảo biển được phân loại theo màu sắc : xanh lục, đen, nâu, vàng, đỏ hay là xanh lam. Ngoài ra còn có một loại tảo biển được gọi là tảo sợi.  Trong vô số loài tảo biển, một số loài đã được con người tiêu dùng từ nhiều thế kỷ nay, tùy theo khu vực sinh sống. Chúng được gọi là các loài tảo thực phẩm. Chúng ta có thể lấy một vài ví dụ về tảo đa bào hoặc vi tảo (tảo đơn bào), nằm trong số những loại được tiêu thụ nhiều nhất: Spiruline là một loại tảo xanh, rau diếp biển là một loại tảo xanh lục, Nori là một loại tảo đỏ còn Wakame là loại tảo nâu vốn được tiêu thụ rất nhiều ở châu Á. »   Tảo biển - nguồn thực phẩm cho tương lai  Đối với người dân nhiều nước như Nhật Bản, Hàn Quốc … tảo biển, rong biển có thể dùng để chế biến thành nhiều món ăn bổ dưỡng không thể thiếu trong cuộc sống hàng ngày. Tất nhiên, không phải loài tảo nào cũng có thể ăn được, nhưng lợi ích của nhiều loại tảo biển thực phẩm đã được giới chuyên gia dinh dưỡng ghi nhận. Nhà dinh dưỡng học Stéphane Besançon giải thích với RFI Pháp ngữ :   « Chúng có thành phần dinh dưỡng rất đáng quan tâm : cung cấp ít calo, ít chất béo, ít đường, nhưng ngược lại rất giàu chất xơ, vitamin (như vitamin A, C, E, K và B12), khoáng chất tùy loại tảo, như magie, đồng, sắt, canxi hoặc kẽm. Chúng chứa các chất chống oxy hóa như carotenoid, flavonoid hoặc axit phenolic - những chất bảo vệ cơ thể chống lại tác hại của các gốc tự do. Cuối cùng, một số loài tảo biển, chẳng hạn như tảo xoắn, chứa một hàm lượng lớn protein có chất lượng rất tốt. Các nghiên cứu về đề tài này, vốn ngày càng quan trọng, đã cho thấy chúng có vai trò bảo vệ chống lại một số bệnh ung thư, chống tăng mỡ máu hoặc thậm chí chống tăng đường huyết, chúng cũng có tác dụng hữu ích chống các cơn mệt mỏi hoặc thậm chí chống một số dạng trầm cảm ».  Về nguy cơ khi dùng tảo biển, nhà dinh dưỡng học Stéphane Besançon lưu ý : « Chỉ có ít nguy cơ, nhưng chúng tôi có thể trích dẫn một điều rất quan trọng đã được ANSES, Cơ quan An toàn Thực phẩm Quốc gia của Pháp cảnh báo : « Hàm lượng i-ốt trong các chế phẩm từ rong biển có thể cao, tiêu thụ thường xuyên có thể dẫn đến lượng i-ốt cơ thể hấp thụ cao quá mức và thường xuyên, có khả năng dẫn đến rối loạn chức năng tuyến giáp và một số tác dụng phụ ảnh hưởng tới tim hoặc thận ».   Do đó, Cơ quan An toàn Thực phẩm Quốc gia khuyến cáo những người bị rối loạn chức năng tuyến giáp, có bệnh tim hoặc bị suy thận hay những người đang điều trị bằng thuốc chứa i-ốt hoặc lithium, cũng như phụ nữ có thai hoặc đang cho con bú, không nên dùng tảo biển hoặc các chế phẩm từ tảo biển để tránh thừa i-ốt ».   Đài France 24 ngày 08/02/2022 trích dẫn chuyên gia về rong biển, Vincent Doumeizel, cố vấn về đại dương của tổ chức Hiệp ước Toàn cầu của Liên Hợp Quốc, tác giả cuốn sách « Cách mạng tảo biển » (NXB. Equateurs), theo đó tời xa xưa tảo biển đã được con người khắp nơi trên thế giới dùng làm thức ăn. Sau này, việc sử dụng này dần biến mất, chỉ còn được duy trì ở châu Á.   Chế phẩm từ tảo biển : Ứng dụng trong vô số lĩnh vực  Theo một nghiên cứu của đại học Wageningen, Hà Lan, chỉ cần dành 2 % các đại dương cho hoạt động nuôi trồng tảo biển, cùng với hệ sinh thái liên quan (cá, các loài nhuyễn thể) là đủ đáp ứng nhu cầu protein của dân cư toàn cầu. Không chỉ được dùng làm thực phẩm, tảo biển với những đặc tính tốt cho sức khỏe còn được chiết xuất làm thành phần mỹ phẩm, kem trị mụn … và dược phẩm, kem chống nấm, chống viêm và thuốc trị đau dạ dày. Và trên thực tế, không phải ai cũng biết rằng tảo biển còn được dùng làm nguyên vật liệu trong rất nhiều lĩnh vực sản xuất và đang được nghiên cứu để trở thành các loại nguyên vật liệu đáp ứng nhu cầu phát triển bền vững, chống biến đổi khí hậu.   Giàu dinh dưỡng nên tảo biển được dùng làm thức ăn cho động vật, gia súc, làm phân bón phục vụ nông nghiệp. Tại châu Âu, khoảng chục doanh nghiệp đã bắt đầu sản xuất bao bì sinh học tự hủy từ tảo để thay thế nguyên liệu nhựa vốn khó tiêu hủy, gây ô nhiễm môi trường nặng nề. Nhiều doanh nghiệp hàng dệt may cũng đang nghiên cứu sản xuất quần áo từ chất liệu tảo biển, thậm chí một start-up ở Hà Lan còn hướng đến dùng tảo biển để sản xuất băng vệ sinh phụ nữ. Riêng trong lĩnh vực năng lượng, theo chuyên gia Philippe Potin, việc dùng tảo để chế tạo nhiên liệu, chất đốt vẫn còn cần thêm thời gian …    Nuôi trồng và chế biến tảo biển : tương lai đầy hứa hẹn  Theo tổ chức Lương Nông Liên Hiệp Quốc (FAO), sản lượng tảo biển nuôi trồng đã tăng gấp 3 lần trong giai đoạn 2000-2018 và nay trở thành lĩnh vực sản xuất thực phẩm đạt nhiều bước tiến nhanh nhất trên quy mô toàn cầu. Nhận thấy tiềm năng vô cùng lớn của tảo biển trong nhiều lĩnh vực, từ ngành công nghiệp thực phẩm đến mỹ phẩm, dược phẩm, từ ngành công nghiệp bao bì đến năng lượng, trong bối cảnh thị trường thế giới về tảo biển đang mở rộng, nhưng các hoạt động khai thác và bảo tồn, tái sinh diện rộng chưa được quan tâm, nhiều loài tảo biển đang ồ ạt biến mất do đại dương bị hâm nóng và khí hậu toàn cầu biến đổi, mới đây, Liên hiệp quốc tế về rong biển Safe Seaweed Coalition đã được thiết lập để làm đầu mối, kết nối toàn cầu nhằm phát triển lĩnh vực nuôi trồng, khai thác và chế biến rong biển.   Trả lời đài RFI Pháp ngữ, chuyên gia nghiên cứu về rong biển Vincent Doumeizel nhấn mạnh : « Trên hết, đây là sự tập hợp các tác nhân của lĩnh vực mới nổi còn rất non trẻ này, lĩnh vực có thể nói là hầu như vừa mới được khai sinh, để đáp ứng và khai thác tiềm năng của tảo biển. Vì thế, mục đích của của Liên hiệp là tập hợp tất cả mọi người cùng thực hiện công việc hiện thực hóa tiềm năng của tảo để nuôi sống thế giới, chăn nuôi gia súc tốt hơn, giảm thiểu ô nhiễm, làm sạch đại dương, tạo thu nhập cho các cư dân sống ven biển, cung cấp việc làm mới và tạo ra một loại hình nuôi trồng thủy sản mới thực sự là tái sinh chứ không chỉ khai thác như hiện giờ.  Liên hiệp được Quỹ Fondation Lloyd's Register tài trợ, được đặt tại trạm sinh học Roscoff của Trung tâm Quốc gia Nghiên cứu Khoa học CNRS của Pháp, hưởng sự hỗ trợ mạnh mẽ và sự dẫn dắt của Liên Hiệp Quốc, thông qua tổ chức Hiệp ước toàn cầu của Liên Hợp Quốc và sẽ quy tụ hàng ngàn thành viên, từ các nhà sản xuất nhỏ đến công ty chế biến lớn. Ý tưởng là thực sự tập hợp, quy tụ về một mối tất cả các tác nhân trong chuỗi sản xuất, bao gồm cả các nhà đầu tư, bởi vì để hiện thực hóa được tiềm năng của các loài tảo, chúng ta sẽ cần nhiều đầu tư và sự tham gia tích cực của mỗi tác nhân trong chuỗi sản xuất ».  Sự ra đời của Liên hiệp ngành rong biển Safe Seaweed Coalition cho thấy quốc tế đang ngày càng quan tâm và muốn đặt cược tương lai vào nguồn tài nguyên biển dù là không mới nhưng chưa được biết đến nhiều trên phạm vi toàn cầu. Chuyên gia về tảo biển Vincent Doumeizel lưu ý : « Ngoài châu Á thì không có bất cứ nơi nào có hoạt động nuôi trồng tảo biển làm thực phẩm. Trên thực tế, tảo biển dường như thực sự là giải pháp tốt nhất, mang tính sinh thái nhất và bền vững nhất để nuôi sống cư dân thế giới đang tăng lên hàng ngày. Mỗi ngày trên Trái đất có thêm 300.000 người cần được nuôi sống. Chúng ta đứng trước áp lực thường trực này, đồng thời tác động mà các hoạt động sản xuất lương thực, thực phẩm gây ra đối với môi trường cũng rất lớn.   Chúng ta biết rằng sản xuất lương thực, thực phẩm đang trở thành một trong những ngành thải nhiều khí carbon nhất, làm phát sinh bệnh tật và góp phần gây ô nhiễm đất đai. Vì vậy, chúng tôi có một mối lo thực sự là nhìn nhận xem xét toàn bộ hệ thống sản xuất lương thực, thực phẩm của con người. Chúng ta có thể thấy là 70% hành tinh được bao phủ bởi các đại dương, thế nhưng những đại dương này rốt cục chỉ cung cấp chưa đến 3% tổng lượng thực phẩm cho chúng ta, có nghĩa là tiềm năng phát triển về sản xuất lương thực thực phẩm từ các đại dương là vô cùng lớn. Thế mà chúng ta vẫn như người tiền sử, vẫn chưa có hoạt động nuôi trồng ở đại dương.   Con người đã làm điều đó trên mặt đất từ cách nay 12.000 năm, chúng ta đã có được rất nhiều kiến ​​thức. Chúng ta phải bắt đầu nuôi trồng ở các đại dương và cố gắng xây dựng các hệ sinh thái ở đại dương, chứ không phải là phá hủy chúng như chúng ta đang làm ngày nay, với việc sử dụng chỉ mang tính cơ hội và tàn phá, hủy diệt. »  Nuôi trồng tảo biển : những hạn chế cần khắc phục  Xét theo khu vực, sự phát triển ngành nuôi trồng tảo biển là không đồng đều. Không chỉ tiêu thụ nhiều tảo biển, châu Á cũng là khu vực đi tiên phong về nuôi trồng tảo biển, tập trung 99% sản lượng tảo biển nuôi trồng trên toàn thế giới, đứng đầu là Trung Quốc (13 triệu tấn) trong năm 2015, tiếp theo là Indonesia (9 triệu tấn). Châu Phi cũng đang vươn lên nhanh chóng.   Tại châu Âu, nơi hoạt động nuôi trồng tảo biển rất hạn chế, nước Pháp và Na Uy là hai quốc gia được xem là tích cực nhất. Theo chuyên gia tảo biển, nhà sinh học Philippe Potin, được France 24 trích dẫn, vấn đề nghiêm trọng của châu Âu là trong số hàng chục ngàn loài tảo biển đang tồn tại, châu Âu mới chỉ nuôi trồng được khoảng chục loài, đặc biệt là các loài tảo châu Á. Châu Âu phải cấp tốc tăng cường nghiên cứu về các loài tảo của chính châu lục này, tránh phải nhập các loài tảo của châu lục khác, vì điều này có thể dẫn tới nguy cơ làm mất cân bằng sinh thái.   Trái lại, ở châu Á, việc nuôi trồng thâm canh và độc canh thường được áp dụng, phân bón cũng thường được sử dụng để kích thích tảo biển sinh trưởng, tăng sản lượng, những điều này lại gây tác hại cho nhiều hoạt động khác khác liên quan đến biển cũng như ảnh hưởng tới các giống loài sinh vật khác, tác hại không nhỏ tới hệ sinh thái. Đó là một số trong những hạn chế cần khắc phục để tảo biển có thể thực sự trở thành đòn bẩy cho sự phát triển bền vững của Trái đất.

Lynn Power has spent her 30 year career running and transforming agency brands. Lynn has expertise in transforming organizations from top to bottom – including capabilities, organizational structure, talent and culture. She recently left the big agency world to create MASAMI, a premium clean haircare brand which launched in February 2020. Prior to her entrepreneurial move, Lynn was CEO of J. Walter Thompson NY, responsible for the flagship office of WPP's $1.5B iconic agency (the oldest advertising agency in the world). Throughout her career, Lynn has had the great fortune of working on some of the world's most well-known brands including: LISTERINE, American Express, Clinique, Hershey's, Pizza Hut and Wild Turkey. Lynn believes that business success relies on building a team that respects and nurtures ideas as well as the people who create them. She believes in moving at the speed of culture, eliminating barriers and empowering entrepreneurial thinking, while embracing a player/coach leadership approach. About https://www.lovemasami.com/ (MASAMI): Our story began with the belief that you don't need to trade off clean beauty for haircare that performs. We found our answer from the rich seas of northeastern Japan, where the three waters of the world embrace, and nature in all her beauty and diversity flourishes. Here in the majestic fields of green, swaying Wakame seaweed, nature has seen fit to gift us one of her great, nutrient-rich treasures. A small, miraculous ocean botanical known as Mekabu. Harvested for centuries by Japanese farmers for its health-giving properties, this marine miracle inspired MASAMI. For the ultimate in botanically hydrated hair. MASAMI's clean formulations give your hair massive levels of botanical hydration without weighing it down. MASAMI is formulated with our wonder ocean botanical, Mekabu, and other “good-for-you” ingredients such as japonica laminaria, blueberry extract, aloe & grapeseed oil. And, importantly, nothing bad: No phthalates, sulfates or parabens. MASAMI is high performing and luxurious feeling and works for every hair type. Always vegan & cruelty free. -- CONNECT WITH THE WILD FEATHER -- Website: https://www.thewildfeatherpodcast.com Instagram: https://www.instagram.com/thewildfeatherpodcast Twitter: https://twitter.com/thewildfeather_ Facebook: https://www.facebook.com/thewildfeatherpodcast LinkedIn: https://www.linkedin.com/company/thewildfeatherpodcast

Chef Analiese Gregory chats about the distinct ingredients of rural Tasmania, now featured in her new book 'How Wild Things Are'; and Union Electric Bar’s Huw Griffiths talks about the intriguing qualities of high ester rums, alongside the mysterious origins of the Mai Tai. With presenters Cam Smith and Renae Paradise.Website: https://www.rrr.org.au/explore/podcasts/eat-itTwitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/Cam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/

Ricetta Del Cuore Insalata con wakame Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

We are back with Saleh Al Braik founder of the podcast Let's All Scream, Gravity Calisthenics Gym and the restaurant Wakame. We weigh in on the topic of "What Do You Stand For?", talking about the stands we have taken in our careers as well as what it means to stand for something.    You can find Saleh at: Instagram: @salehalbraik Website: www.salehalbraik.com   Finyal Media: Instagram: @Finyalmedia Twitter: @Finyalmedia Website: www.finyalmedia.com

Our guest today is Saleh Al Braik founder of the podcast Let's All Scream, Gravity Calisthenics Gym and the restaurant Wakame. We get to hear about his journey and what took him from an accounting degree to doing all the different things he has acheived in his life. He is also here to weigh in on the topic of "What Do You Stand For?"   You can find Saleh at: Instagram: @salehalbraik Website: www.salehalbraik.com   Finyal Media: Instagram: @Finyalmedia Twitter: @Finyalmedia Website: www.finyalmedia.com

Why shouldn't you eat crab and watermelon together? What will happen if you don't eat all the rice in your bowl? Today I'll answer these and a whole lot more. Japanese food superstitions and sayings are quite interesting and sometimes funny.   You can also find me on: Twitter: https://twitter.com/UncannyJapan Facebook: https://www.facebook.com/uncannyjapan/ Patreon: https://www.patreon.com/thersamatsuura Instagram: https://www.instagram.com/uncannyjapan/ YouTube: https://www.youtube.com/channel/UCqAtoUS51HDi2d96_aLv95w Website: https://www.uncannyjapan.com/ Notes: Intro/Outro by Julyan Ray Matsuura. Here and here. And here. Relaxing Piano Music by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4273-relaxing-piano-music License: http://creativecommons.org/licenses/by/4.0/ Unseen Horrors by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4569-unseen-horrors License: http://creativecommons.org/licenses/by/4.0/ Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/ This episode is supported by Sonnet. Transcript: Eel Restaurant Let’s pretend you’re traveling around Japan and you end up in a small town.  There are mom and pop shops all up and down this narrow road. Pottery, rice, a place that weaves those straw tatami mats, and a store that makes homemade senbei rice crackers that smells divine. You realize how hungry you are. Looking a few shops up the road you spot a hole in the wall restaurant. Out front is a split noren-curtain flapping in the breeze. This let’s you know that the shop is open. The characters “u na gi” are brushed on noren in black ink and alongside that, the image of a happy eel twisting its way up the cloth. Eel! You love eel. You duck into the restaurant. Irrashaimase~ is called out by both the the cook in the back and his wife who is working as a waitress. With a flip of the hand she says, Doko demo ii desu yo. You can sit where ever you want. There are only five small tables and a bar that faces the back into the kitchen. You choose a little table by a window and after a cursory glance at the hand written menu, you order the unadon. Rice with grilled eel on top. You wait expectantly. A little while later the wife-waitress comes over and sets a wide mouthed lacquer bowl in front of you. Two filets of grilled eel atop white rice. You can almost taste the sweet salty tare-sauce that has been brushed over the unagi, again and again as it was grilled over hot coals. You pick up your chopsticks, itadakimasu! The wife-waitress smiles at you. You like eel, you speak Japanese, and you can use chopsticks. She takes the tiny tea pot and starts to fill your cup. You look around the table, something is missing. One of your favorite foods. Umeboshi. Pickled plums. You ask the wife-waitress in your wonderful Japanese, could she bring you some? A look of horror crosses her face. She drops the tea pot and it smashes on the floor. She screams. What did you do? Well, I’ll tell you on today’s episode of Uncanny Japan. More specifically, I’ll tell you about various food sayings and superstitions. There are quite a few and they’re quite fun, so keep listening. Intro/Welcome Hey hey, everyone. How are you doing? I’m fine, thank you. It’s been raining here like crazy. Maybe you’ve seen the horrible news out of Kyushu, all the flooding and mudslides. It’s heartbreaking. Other places are getting hit, too. We’ve had non stop rain for weeks it seems and have had some flooding, landslides, and blackouts, but I haven’t read or heard anything about injuries or deaths in my area yet. Checking the weather and it looks like it isn’t going to let up anytime soon. That said, today was a very rare sunny day here. And as if by magic, the cicadas came out. It’s supposed to start raining again tomorrow, so they’re going to have to wait until the end of this rainy season before summer officially starts. A little news about something new we’re going to be trying out. We, being Rich Pav my sound and tech guy. Here, I’ll give him the mic. Rich Pav Cooks in Japan Unless you grew up in a Japanese household or have lived in one, I'm going to guess you don't know what Japanese people really eat at home. But I'm just guessing. I've never even seen a single episode of Iron Chef, and in the past 30 years, I've eaten at Japanese restaurants in America exactly two times. I'm going to start making videos to show what kinds of foods people here typically make in their kitchens and how they do it. I want to teach people things that are considered basic food-related common knowledge, so that if you ever walk into any Japanese supermarket, you'll not only know what you're looking at, you'll also know what to do with it after you take it home. I'm taking this on mostly for Uncanny Japan Patrons. They help Terrie and me pay our monthly bills and rent by contributing anywhere between 2 and 50 dollars a month. We used to mail all kinds of stuff to $15 a month and up Patrons, but thanks to the coronapocalypse, we can't do that right now and we don't know how long it's going to last. A number of Patrons have said they'd like to us to share Japanese recipes, so I bought a little action camera to strap to my forehead while I cook and teach you what I know about normal, everyday Japanese food people make in their kitchens, including the time-saving short cuts they use and the packaged stuff you can buy that you just have to add fresh ingredients to. So no Iron Chef food. No American strip mall Sushi Hut food. And probably not food that's going to get you likes on Instagram. I just want to show you how to make food that going to taste as close as possible to real Japanese home cooking. For all you language learners out there, I'm going to teach basic food vocabulary so you'll be able to understand Japanese food vloggers and read recipes written in Japanese. So here's the part online marketers call "the call to action." I've got whole bunch of questions I want to ask our Patrons. Like, what are some things you want to see? What do you want to learn? And most importantly, I need to know what ingredients you can and can’t get from local supermarkets or online. If you're a Patron or you'd like to become one, please visit the Uncanny Japan Patreon page and fill out the cooking video questionnaire. The link is in this episode's description, or just type three words into Google: Uncanny Japan, Patreon. And now, back to Terrie. Sonnet CM Okay, let’s get started with the show.  There are quite a few superstitions involving food here in Japan and a lot of them I find really interesting. Let me start with: Superstitions 1. Myouga wo taberu to mono wasure suru. ミョウガを食べると物忘れする。 To understand this one you need to know about an interesting plant called a myouga. I’ve seen it called Japanese ginger. Although similar, kinda, it’s really got its own unique taste. One of those you love it or you hate it tastes. It’s kind of nice in small doses. Myouga grows in Japan, China and South Korea. It’s recognizable by its small bulby shape and purple-ish skin and it can be eaten fresh or pickled. The way I see it eaten most often around here is being very finely sliced with a knife and used as a garnish on different Japanese dishes, like miso soup, roasted eggplant, and cold somen noodles to name a few. It can usually be found year round, but its true season is June and July. Now to the superstition. It states that if you eat too much myouga you’ll become forgetful. Well, it seems that one of the Buddha’s great disciples was a man named Shuri Handku. He was a devoted follower of the Buddha, he just happened to be extremely forgetful. After he passed away, myouga started growing on his grave. Suddenly eating myouga became associated with being forgetful. So there you go. 2. Gohantsubu wo nokosu to me ga tsubureru. ご飯粒を残すと目が潰れる。 When eating rice, don’t leave even a single grain behind. If you do, your eyes will get smushed. Gross, right? This one is thought to have come about to make sure children eat all their food. I think being told my eyes would get smushed would have worked better than there are starving children in the world, eat all your food. Eating all your rice in your bowl down to the last grain is thought to be a very noble and polite thing to do. I once heard this weird story from a friend. A woman was on a train sitting next to some random man. She was eating her lunch and ate it very cleanly, daintily but also not leaving any rice at the bottom of her obento bako. The man was so impressed he asked her to marry him. I guess he was some super rich CEO or something. I know there is a lot to unpack there. Moving on to number three! 3. Suika no tane wo nomu to mouchou ni naru. スイカのタネを飲むと盲腸になる。 If you eat watermelon seeds you’ll get appendicitis. I’m not sure why, but as kids we did all believe if you ate watermelon seeds vines would grow from your throat, so…related? 4. Su wo nomu to karada ga yawarakakunaru 酢を飲むと体が柔らかくなる。 Drinking vinegar makes you more flexible. Keep in mind that the word yawarakai means both soft, as in a soft pillow and flexible, as being able to touch the floor with your palms. You can kind of follow the logic here. Marinating meat in vinegar will break down the proteins and make the meat soft. Therefore, a frail kind of logic would state that by drinking a little vinegar you become more yawarakai, flexible. Although thinking about this now, I do hope this wasn’t originally a type of Hansel and Gretel thing. Drink this vinegar. It’ll make you soft. 5. Wakame wo taberu to kaminoke ga oukunaru, fueru, kurokunaru. ワカメを食べると髪の毛が多くなる、増える、黒くなる。 If you eat wakame seaweed your hair will get thick and turn black. Wakame has lots of minerals, no idea why it was thought to affect your hair, but this is probably one of the first food superstitions I ever heard and I’ve heard it a lot since. So…there are quite a few people who still believe it. 6. Touji ni kabocha wo taberu to kaze wo hikanai. 冬至にかぼちゃを食べるとかぜをひかない。 If you eat kabocha on the winter solstice you won’t catch a cold Kabocha are sometimes called pumpkins, but they’re actually the kabocha squash, dark green on the outside, pretty orange on the inside. They’re picked in the summer but they have a long shelf life. The thought behind this superstition is that by eating these nutritious vegetables on the winter solstice, back when vegetables were fewer and farther between and also not grown all year round, it meant you were getting important nutrients, making you healthier and less likely to catch a cold. 7. Hatsu mono wo taberu to juumyou ga 75 nichi nobiru. 初のもを食べると寿命が７５日伸びる。 If you eat the first foods as soon as they are harvested you will live an extra 75 days. There are two thoughts on this one. One that those first vegetables or fruits right after they’re harvested have a special vitality and by eating them you gain that energy. Thus extending your life 75 days. Another idea is that if there was a prisoner doomed to be executed and he was asked what he wanted for his last meal, he would choose something that wasn’t in season yet. That meant he put off his death sentence until the next season or about 75 days. 8. Aki nasu ha yome ni kuwasuna. 秋茄子は嫁に食わすな。 Don’t let the new wife eat autumn eggplants. I experienced this one firsthand when my mother-in-law wouldn’t let me eat an eggplant dish in the fall when I was first married. She repeated this saying back to me and when I asked why she explained it as fall eggplants, or nasu in Japanese, are really delicious so you don’t let your son’s wife eat them. Ha ha. But that is only one joking explanation. There are a couple more. A second reason not to let the new wife eat autumn nasu is that they have a cooling effect on the body and this going into the winter months is not good for a young woman. So no eggplant. A third theory and my favorite is that fall eggplants have fewer seeds than usual. Having fewer seeds, being without seed, um, I’m not sure how you want to look at that, but it boils down to a metaphor for not being able to get pregnant. Bad Food Pairings So those are all sayings or superstitions involving food. Next I’m going to talk about something called kuiawase ( 食い合わせ).  Kui （食い）comes from kuu which is a rather blunt and rude way of saying eat. Awase (合わせ) means to bring something or somethings together. So a combination of foods might be a good translation. Kuiawase ga warui would mean a bad pairing of foods. This is sometimes called gasshokukin・合食禁 or shokugoukin・食合金 Anyway, I knew about, I don’t know, a dozen of these. But while researching for today’s show I found heaps more. First, I will talk about the more common ones. The bad kuiawase I’ve heard about again and again through the years. Here are some foods you should never eat together or you’ll get sick and possibly die. If I could find the reason for the belief why you shouldn’t combine them, I’ll mention that. But some are just kind of mysterious. Remember the beginning of the show? You got your eel on rice, you wanted to have some pickled plum alongside it and were met with horror and disgust. Well, I don’t know if it would be that bad. Naw, I’m pretty sure there wouldn’t be any broken ceramics or screaming, but it’s pretty well known that you never eat unagi and umeboshi, or eel and pickled plum together. The reasoning being eel is very greasy so having that on your stomach and then eating a very acidic pickled plum will really mess up your gut. However, it seems modern thought might suggest the acidity in the plum could help aid digestion of a greasy meal. But that aside, it’s still frowned upon to eat eel and pickled plums together. I also read that eating eel and gingko nuts eaten together could be deadly. But I couldn’t find out why. Another one that is quite common: Tempura and watermelon or tempura and shaved ice. Imagine a warm oily food suddenly combined with something cold. It’s all going to gloop up in your stomach and give you an awful bellyache, or so it is said. Let’s look at some of the new ones to me. I found you should never ever eat crabs and persimmons at the same time. It’s said that both lower the body temperature. Double body temperature lowering isn’t good for you. Just ask an old Korean king named Kyonjon Keisou who it is rumored ate this deadly pairing in October 1724 and, he died. Yes, there is a rumor he died from eating crab and persimmons together. Scary. The same reasoning goes for crab and ice water. Drop in body temperature and that is bad for you. Thinking about it now, didn’t I just say that eggplant is thought to have a cooling effect on the body? I’m guessing eating crab, persimmon, ice water, AND eggplant would be really, really, really bad. Okay, next, soba noodles and snails, in particular a snail found in rice fields here in Japan that I don’t believe anyone eats anymore anyway, but they're called tanishi・タニシ. I read that since soba noodles are usually sucked down, not chewed very well, and tanishi snails are difficult to digest anyway, your stomach has to work overtime, so it’s a very bad combo. Another. Octopus and plums. I don’t know why. Just don’t eat octopus and plums at the same time. And another, walnuts and sake. This one I found a reason for. Walnuts are said to increase your blood pressure, as does drinking booze. We don’t want high blood pressure, do we? No walnuts with your sake. Oh, here’s a funny duo. Bamboo shoots and brown sugar shouldn’t be partaken together. Why? Because they were both rare and quite the luxury foods back in the day. So this wasn’t so much you’d get sick, just don’t eat all the really good expensive food, will ya? And finally, I found these old posters from the Taisho Era depicting images of bad kuiawase. No explanations but interesting. Let me list them here so you don’t accidentally ingest them together and mess up your guts or die! Never, ever eat pomegranates with sweet potatoes, sanma, or Pacific saury fish, with watermelon, garlic with eggs, rabbit with ginger, or and we’re getting weirder and weirder here, don't eat peppermint and potatoes, don't eat watermelon and bear stomach, and lastly just in case you’ve ever been tempted, don’t eat rat poop and sake together. Separately is fine. There you have it, food sayings and superstitions. Have you heard of any? There are a whole lot more and I imagine some regional ones that I didn’t run across. Let me know if you have any to add to the list. That’s all for today. Super duper thank you to my Patrons. My $5 and up patrons are really going to dig Richard’s video recipes. I can’t wait for those to start happening. Thank you, too, kind listeners, reviewers, spread the Uncanny Japan worders. I’ll talk to you in two weeks. Bye bye.

Algen sind in aller Munde als nährstoffreiches Superfood - und vielleicht das Nahrungsmittel der Zukunft. Doch kulturell sind sie noch weit entfernt von vielen europäischen Küchen. Vielleicht hast du dich bis jetzt auch noch nicht an das Meeresgemüse getraut? Heute findest du den Einstieg! Wir haben Algen-Expertin Kirstin Knufmann zu Gast, Co-Autorin von "Algen: das gesunde Gemüse aus dem Meer" und Gründerin von PureRaw, Hersteller von natürlichen, roh-veganen Lebensmitteln. Sie beantwortet die häufigsten Fragen zu den Pflanzen, stellt uns einige vor und teilt auch ein einfaches Lieblingsrezept für Wakame-Salat zum Nachkochen. Es geht um verschiedene Sorten von Mikroalgen und Makroalgen wie Spirulina, Kombu, Meersalat, Wakame oder Dulse, um Formate wie Flocken, Inhaltsstoffe wie Mineralien, Jod und Vitamin B12, Qualitätsmerkmale und Bio-Zertifizierung. Du erfährst warum Produkte aus Deutschland besonders sind und weshalb nicht jede Chlorella B12 liefert. PureRaw: Shop für vegane Rohkost sowie Algen-Spezialist:https://www.ecoco.bio/purerawalgenDirekt zu den Algen-Flocken wie Nori, Wakame, Meersalat oder Dulse:https://www.ecoco.bio/algenflockenOder zu den Vitamin B12 Presslingen aus deutscher Chlorella:https://www.ecoco.bio/purerawb12Auch Kirstins Algen-Buch, das sie zusammen mit ihrem Mann, Biologen und Algen-Experten Jörg Ullmann geschrieben hat, findest du hier:https://www.ecoco.bio/algenbuch❀ Dieser Podcast ist kostenlos - denn wir wissen, wir können auf dich zählen! Hilf' uns ganz einfach die Produktion zu ermöglichen, indem du zum Beispiel über unsere Links einkaufst. Dann erhalten wir eine kleine Provision. Dich kostet es nichts extra. Danke! ❀Mehr zu Algen und jede Menge Bilder auch aus der Algenfarm in Klötze gibt es auf Christines Blog: https://tine-taufrisch.blogspot.com/search?q=algen❀ Sammlungen der Folgen kannst du auch als Hörbücher kaufen! Vielleicht als Geschenk? Oder weil du gerne deine Lieblingsfolgen parat hast? Oder einfach nur, um mit einem Kauf unseren Podcast zu unterstützen! Links zu den Angeboten auf Digistore24, Audible, iTunes und Amazon findest du auf unseren Podcast-Seiten:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcast❀ Wir freuen uns auch, wenn du uns ein virtuelles Tässchen Tee spendierst!☞ https://www.ecoco.bio/podcast-supportDanke ❀❀ Auf wild&roh teilt Christine ihr Experten-Wissen und Angebot zu Wildpflanzen und Rohkost:☞ https://www.wildundroh.de❀ ecoco ist das bio-vegane Wiki für rundum vernünftige Entdeckungen - hol' dir Inspiration oder teile deine Tipps:☞ https://www.ecoco.bio❀ Und wenn du von uns direkt hören möchtest, wenn es mal etwas Spannendes zu berichten gibt, halten wir dich gerne auf dem Laufenden! Hinterlasse hier deine Email-Adresse:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcastBeachte auch den Haftungsausschluss und weitere Hinweise in der Podcast-Beschreibung.Support the show (https://www.ecoco.bio/podcast-support)

Steppin' Up Your Grocery Game: Foods for Optimal Mental Health (Part 2) Discusses the dynamic health benefits of Avocados, Blueberries, Acai, Dark Chocolate, and Seaweed (Nori, Kelp, Wakame, Kombu, Dulse, Spirulina)

SEWCT | Simple Eats w/ Chef The nutritional benefits of Wakame (Sunday) Instagram - https://www.instagram.com/officialcheft/ Tiktok - https://vm.tiktok.com/CxR6Vw/ Twitter - https://mobile.twitter.com/officialcheft Promo Code - EATSIMPLE Simple Eats w/ Chef T - https://www.simpleeats.com My Amazon Influencers store - www.amazon.com/shop/officialcheft Special Thanks to my audio engineer for joining the SEWCT team. Daryl "DaFirstAgent" Stewart Producer/Audio Engineer CEO of Do It Yourself Productions LLC Email: ‪Doityourselfproductionsnyc@gmail.com‬ IG: @DaFirstAgent --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

Le alghe, alimenti tanto utilizzati in tempi antichi, oggigiorno quasi dimenticati. Dalle cucine dell'Estremo Oriente alle nostre, come integrare queste straordinarie fonti di minerali, antiossidanti e omega-3. Oggi parliamo dell'alga Wakame insieme al dott. Luigi Fiore!

Untersuchungen mit Veganern aus den USA,100 Schweden,101 Deutschland102 und Großbritannien103 haben gezeigt, dass unter den üblichen Bedingungen eine vega­ ne Ernährung zu wenig Jod liefert, wenn sich die Menschen nicht durch jodhal­ tige Algen versorgen. - Beste vegane Jodquellen: Dazu gehören Nori (5–550μg/g), Wakame (60–350μg/g), Meeressalat (50–240μg/g), Dulse (40–550μg/g) und die Lithothamnium (ca 30–60μg/g).60,61,62,63 Ein Nori­Blatt wiegt etwa 3 g64 und enthält bei einem ermittelten Durchschnitts­ wert in Höhe von 35μg/g65 etwa die Hälfte des Tagesbedarfs an Jod pro Nori­Blatt. oder entsprechende Supplements! - JETZT Veganer Ernährungsberater werden: https://ecodemy.de/veganer-ernaehrungsberater-ausbildung-fernstudium/?ref=131 - 10% RABATT FÜR MEINEN VEGANEN SUPPLEMENTS GIBT ES HIER: https://www.vivolife.com CODE “SHMONKEY“ (erste Bestellung) - FOLGE MIR AUF INSTAGRAM: https://www.instagram.com/axelschura - SCHAU DIR MEINE VLOGS AN https://www.youtube.com/watch?v=4oJKI6UoEKg&feature=youtu.be - Danke fürs Zuhören!

A trio of Northern California women (two of whom are UC Berkeley alumni) founded Salt Point Seaweed in Spring 2017 to harvest seaweed from the Pacific Ocean. They forage, farm, and do research along the California coast to offer the highest quality and most nutritious seaweed, responsibly sourced from the pristine waters of Northern California. Catherine O’Hare talks to host Lisa Kiefer about their business model, the different types of seaweed, and their commitment to ethical, sustainable solutions for humans and our environment.TranscriptLisa Kiefer: [00:00:08] This is Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer. And today, I'm speaking with Catherine O'Hare. She's part of a trio of female entrepreneurs who have started a company called Salt Point Seaweed. Welcome to the program, Catherine. Thank you.Lisa Kiefer: [00:00:38] I have so many questions for you about this seaweed company, first of all. Are you the only women owned seaweed company in the world?Catherine O'Hare: [00:00:45] That's a good question. I don't think so. There's a seaweed harvester up in Sonoma County who's a woman. I don't know if her business is all women owned, but there's not many.Lisa Kiefer: [00:00:55] Are you an alumni of UC Berkeley?Catherine O'Hare: [00:00:57] No. Tessa and Avery, the other two women, are alumni. They did their grad program here at UC Berkeley. Tessa and I both went to Oberlin College in Ohio for undergraduate.Lisa Kiefer: [00:01:08] How did you get started in the seaweed business? What inspired you to do this?Catherine O'Hare: [00:01:13] All three of us have a background in agriculture, so we've always been interested in food. I was a biology major and then worked on farms. So I'd always been interested in local food and healthy food. But it wasn't until moving to the bay now like five or six years ago that I got connected with the seaweed harvester and started learning about all the local seaweeds that we have here on the Northern California coast. I grew up by the ocean in Southern California. So I loved the ocean. I loved the beach. I was always looking for ways to be by the water. They were the first to get involved. Of the trio of founders. Yeah. So we all have a background in agriculture. We also all have some ties to East Africa where we've either worked before or lived before. And there we all saw seaweed farming in Zanzibar.Lisa Kiefer: [00:01:58] Were you in the Peace Corps?Catherine O'Hare: [00:01:59] No. I studied abroad there when I was in college, just doing a coastal ecology program. Tessa and Avery both did their graduate program at UC Berkeley and they did a master's in development practice. So it's kind of sustainable international development. So that brought them to East Africa.Lisa Kiefer: [00:02:17] Did you all meet up over there or did you find out later that you had.Catherine O'Hare: [00:02:22] We found out later. Tessa and I knew each other from Oberlin. We both ended up in the bay. We each had independent experiences in East Africa. And Avery and Tessa met here at UC Berkeley. And during their during Avery's program here, she did work in East Africa. So we all just kind of had these in our weaving paths. So I was just living and working in the bay, working for a small food company and kind of learning more about seaweed harvesting and doing it as a hobby. And in the meantime, I was good friends with Tessa. So we were talking all the time about all these things related to food, just tossing around ideas about local agriculture systems, herbs, seaweed, farming, like we just were tossing around all these ideas every time we met up. And seaweed was always one of those things, I think because I had seen seaweed farming in Zanzibar and she was interested in these alternative livelihood systems for women all over the world. And so it was during that time where Tessa and Avery were finishing their graduate program here.Catherine O'Hare: [00:03:23] I was working and exploring where the seaweed on our local coast that we just started delving deeper and deeper into the world of seaweed and talking to everyone we can, emailing people, trying to meet up with people just to learn more about the seaweed industry, about seaweed farming. And it just has kind of.Lisa Kiefer: [00:03:42] How to harvest and all that? Catherine O'Hare: [00:03:43] Yeah.Lisa Kiefer: [00:03:44] So what were your steps?Catherine O'Hare: [00:03:46] Well, so we're doing our pilot project with Hog Island Oyster Company there in Oyster Farm in Tamales Bay, because the legislation and regulatory agencies are you know, it's a long process to get your own aquaculture permit. So we're doing a research project. This Hog Island Oyster Farm is hosting our pilot, but Hog Island leases from the state, the state waters. So they have aquaculture permit from California Fish and Wildlife. And that's kind of one of the many, you know, permits that they have to be doing aquaculture.Lisa Kiefer: [00:04:19] Are you going to be a pilot for a long time or how long does that last before you actually have to get your own permits independently?Catherine O'Hare: [00:04:27] We're still figuring it out. We first talked to Hog Island over two years ago where we just showed up and kind of bounce this idea off them of, you know, we're interested in doing a little pilot to farm seaweed to see how these native species of seaweed grow. Have you ever thought about that? Would you be interested? And so those conversations happened kind of over the course of a year. Meanwhile, we were trying to apply for grants to fund this, I think because Tessa and Avery had this grad school academic background that was kind of the framework that that we knew of how to try to do a project like this.Lisa Kiefer: [00:05:04] So you got your funding via grant?Lisa Kiefer: [00:05:06] We applied for one grant through NOAA that was big. It like gave us the structure to really dive in and figure out all the details. We did not get that one, but because it had set us up to really have a project. Then Hog Island was still on board to do this. So we were like, OK, we'll find we'll find other funding. So then we got a smaller grant from California Sea Grant, which is like an affiliate of Noah. And that gave us ten thousand dollars That development grant is just to prepare mostly academics to go after a bigger grant. So it's kind of this like small bundle of money. So we were awarded that and then that really funded the pilot.Lisa Kiefer: [00:05:48] Have you continued to just use grants or or did you go out into the private equity?Catherine O'Hare: [00:05:53] No. We. We all put in a little bit of our own money to start. We got another business, small business grant from Oberlin College where Tessa and I went. That was great. That was a huge help. We just finished a Kickstarter a few weeks ago. And other than that, we've just been getting some revenue from our product line of our wild harvested seaweed. So we're kind of...Lisa Kiefer: [00:06:16] So you're keeping your mission in tact, keeping outsiders out.Catherine O'Hare: [00:06:19] Yeah. So far, we're also growing very slowly because of that, which is okay with us. We're not we're definitely not the traditional Bay Area business, I think. But yeah. So far, there's no other investment in the company.Lisa Kiefer: [00:06:32] Okay. This oyster company. What is the relationship between oysters and seaweed?Catherine O'Hare: [00:06:38] It's a really beautiful symbiotic relationship. Oysters are also filter feeders, so they're filtering the water and making it less cloudy and less murky. So more light can reach the seaweed. And seaweed is a really beneficial. You know, seaweed is just the term for marine macro algae. So any algae that's growing in a marine environment that's like seaweed is kind of this big, vague term.Lisa Kiefer: [00:07:02] So it's kelp and there's all kinds.Catherine O'Hare: [00:07:04] Yeah. There's all kinds, kelp or brown seaweeds. There's also green algae and red algae. So what seaweeds do just like land plants, their primary producers, they're absorbing carbon and nitrogen to grow. And so unlike a land plant, that carbon and nitrogen is coming from the water. So in seaweeds, growing in an environment, it's, you know, kind of taking out some of those excess nutrients. Too much carbon in the water is what's leading to ocean acidification. And that's one of the factors that can inhibit shellfish growth. So if the water's too acidic, it's hard for their shells to form when they're young.Lisa Kiefer: [00:07:39] And seaweed helped with that.Catherine O'Hare: [00:07:40] Right. So seaweed is making the water. You know, so far the studies done show that it's just in a local area.Catherine O'Hare: [00:07:46] So right where you're growing the seaweed, there's hope that you can be moderating the P.H. of that water. So making it a little bit less acidic, making the water chemistry a little more balanced for lack of a better word. And also by absorbing nitrogen that helps, you know, too much nitrogen in a marine environment is what causes those harmful algal blooms, though. So the thought is by growing the type of seaweed that you want and then harvesting and getting it out of the environment, you're helping to kind of capture some of that nitrogen before it leads to. It's like using it for the seaweed you want instead of the algae that.Lisa Kiefer: [00:08:21] It's kind of like seaweed farming.Catherine O'Hare: [00:08:23] Yeah. What we're doing is technically under the umbrella of aquaculture, but there's a lot of different ways that aquaculture can look. Seaweed and shellfish farming are pretty low input like you need to put physical equipment in the water column. But then there's no feed, there's no additives, there's no additional fertilizer or anything. It's just, you know, they're using sunlight in the case of seaweed, sunlight and the water aquaculture on the other end of the spectrum can be fish farming can be these bigger, more intensive systems. Some of those fish farms, you need to get fish to feed the fish. You have to I mean, I'm sure some add a lot of additives. So, yeah. This word aquaculture really has a big range.Lisa Kiefer: [00:09:06] OK. Are you testing the water daily? What have you discovered in the short time that you've been in this business about the quality of the Pacific Ocean?Catherine O'Hare: [00:09:15] That's a great question.Catherine O'Hare: [00:09:17] We have had to kind of scale back our pilot based on money and time and resources. But the wonderful thing is that Hog Island has been doing partnerships with but Bodega Marine Lab through UC Davis that they get water quality measurements every day. They have these monitors in the water that are constantly giving them feedback. So through that, we've been able to see how the salinity is changing, the PH, the temperature. They're measuring all these things every day.Lisa Kiefer: [00:09:44] And what are you discovering?Catherine O'Hare: [00:09:45] Our pilot ran from April of last year till November. So a pretty small window. And really what we saw were just seasonal variations. So like seasonal temperature changes and PH changes not related to our pilot. I think there is concern just in general about ocean acidification. But our pilot was a little too small scale.Lisa Kiefer: [00:10:05] But you will continue to see any changes. So that's really valuable.Catherine O'Hare: [00:10:10] Yeah. So right now, that pilot wrapped up in the fall. And just because everything is so unknown, we're kind of taking a pause to see what's next. We're still working with Hog Island, but we're kind of in conversation about what phase two will look like. So, yeah, I think if it were easier to get an aquaculture permit in California, that would be the direction we would want ahead. It's a long and expensicve process in California and, you know, rightfully so we have this beautiful protected coastline.Lisa Kiefer: [00:10:48] If you're just tuning in, you're listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators today, speaking with Catherine O'Hare of Salt Point Seaweed.Lisa Kiefer: [00:11:09] If you could just walk me through the process of I guess you'd call it farming the seaweed. What would a typical day be like for you three?Catherine O'Hare: [00:11:18] It's about to be harvest time for our wild harvested products. For the seaweed farming pilot, we harvested mostly in September and October because the species that we grew, we grew throughout the summer and then harvested in the fall. A lot of the kelp farms on the East Coast grow throughout the winter and then harvest in the spring. But the type of seaweed that we did for this pilot is a type of red algae. So not the big long kelps, but a type of red algae called grass grassaleria. It's also called ogo. It's like a kind of a red spindly seaweed. We chose it because it's native to Tamales Bay. It's edible. It's pretty easy to propagate because we were doing this very low tech. And so how we did it was we created little bundles of seaweed.Lisa Kiefer: [00:12:09] So do you go out there and cut it? Or how do you do it?Catherine O'Hare: [00:12:11] So we had a permit to wild harvest the initial, you know, seed stock. And then so we harvested we created cut little bundles. And this seaweed is a type that will propagate vegetative. So just by cutting it, it can grow more. So we created little bundles and then out there already, Hog Island had big, long lines that were floating on the surface of the water and anchored to the bottom. You know, there are buoys and each of those buoys were anchored to the bottom. Each of those bundles that we created, we kind of un-twisted the long line to create a little gap in the long line and then shoved the bundle through. And as we let go, the tension of the line would hold the bundle in place. So that's the basic, our basic propagation method. So it was originally wild and then that's how we farmed it onto a line. So then we had a long line out there in Tomales Bay and the bundles of seaweed were kind of growing down from the line. So we were measuring growth rate. So each month we would come back and harvest it and see how much grew. You know, we have this little fishing boat and we just use scissors. We can get really close to the line and just use scissors.Lisa Kiefer: [00:13:19] And so you don't actually get in the water.Catherine O'Hare: [00:13:22] Not for this farming pilot. We stayed on a boat. So we're kind of have this split personality where we're all so wild harvesting seaweed and that we do get in the water, that we go at low tide to these rocky coves up on the northern coast and still just using scissors in our hands. But we're on foot and kind of exploring the intertidal when it's really, really low tide.Lisa Kiefer: [00:13:47] And what kind of seaweed is that called?Catherine O'Hare: [00:13:49] The re were harvesting three species. Two are kelps. One is a lemonaria. We call that California kombu. And then alaria is California wakame. And then we're also harvesting Nori, which are actually many species that look almost identical. So it's hard to kind of say for sure the exact species, but they're on the genus Pyropia. So those are the three wild harvested seaweeds. We don't harvest any of the giant kelps. Yeah, although species can be sustainably harvested. So you're just kind of pruning the species, so you're cutting it to a certain level and then they'll regrow and regenerate.Lisa Kiefer: [00:14:29] And so you bring it back to the shore and then what happens?Catherine O'Hare: [00:14:32] Usually when we're harvesting is far from any road because, you know, we're choosing the most pristine area. So then we hike it up because it's so misty and cold and wet on the coast. We have a drying location that's inland about 45 minutes or an hour so that it's, we can get the hot sunny afternoon and then we dry it in the sun and seaweed roll on a good day, dry by the end of the day. And so that's why the sun is really important.Lisa Kiefer: [00:14:59] So you can have it in a truck ready to go to market in 24 hours?Catherine O'Hare: [00:15:03] Selling dry, the low tides are low for many days in a row. So we like, do you know, day after day. But yeah, after harvesting one early morning. By the next day, we could have product ready to go when you're done with that process.Lisa Kiefer: [00:15:20] When you are done with that project, you have a warehouse here?Catherine O'Hare: [00:15:20] We have a small storage location in Oakland.Lisa Kiefer: [00:15:24] OK, yeah. And is that the place from which it's distributed to end users?Catherine O'Hare: [00:15:29] Yes. Basically, we have so many locations because we're trying to scrape together affordable places, but we have a commercial kitchen that we sublease where we do all the food production so that it's up to California health code.Lisa Kiefer: [00:15:44] And where is that located?Catherine O'Hare: [00:15:45] That's in South Berkeley. It's at the Berkeley Kitchens. It's an amazing group of food businesses. We sublet from Cult crackers who make those really amazing gluten free crackers. So we're using their kitchen on nights and weekends. That's where we make our food products. So from there, we, you know, have another storage location where we can do all the shipping and distribution.Lisa Kiefer: [00:16:07] So do you have to do packaging as well?Catherine O'Hare: [00:16:09] Mm hmm.Lisa Kiefer: [00:16:09] There's a lot of pieces to this.Catherine O'Hare: [00:16:10] There's a lot of pieces to it.Lisa Kiefer: [00:16:12] How would I find your product as an end user here in the East Bay?Catherine O'Hare: [00:16:16] We just got into Berkeley Bowl, which was a exciting development a few weeks ago, we're at two farmers markets, the Fort Mason market in the city in San Francisco and every other week we're at the Kensington Market both on Sundays and then when a few stores.. it's growing. But Berkeley Bowl in the city, you we're in Rainbow Grocery. We're at Far West Fun guy's booth in the Ferry Building. We're at Oak Town Spice Shop in Oakland, preserved in Oakland. The whole list is on our Web site. So you can also buy products on our website, which is SaltPointSeaweed.com.Lisa Kiefer: [00:16:52] You also have recipes on there for using seaweed.Catherine O'Hare: [00:16:55] Yeah, we have recipes.Lisa Kiefer: [00:16:56] You also post your research notes or anything.Catherine O'Hare: [00:16:59] So we're creating this public report from the pilot. We're trying to get it done as soon as possible. And then, yes, that's gonna be on our website. We're kind of gonna distribute that widely because we want the results of this pilot with Hog Island to be distributed and open for people to see. We want it to kind of help tell the story of what seaweed farming could do and how it could, in theory, be a positive benefit to the environment.Lisa Kiefer: [00:17:23] Tell me about using seaweed. I don't think most people know about the nutrients in seaweed.Catherine O'Hare: [00:17:30] Each species has slightly different nutritional profile, but in general, seaweeds are just very nutrient dense. So there's a lot of minerals. Almost all seaweeds have iodine and that's a hard especially for vegans. It's a rare mineral to find in high concentrations. Seaweed has vitamin B, calcium, iron. It's just kind of like the super dense food. Seaweeds also have these mineral salts. So instead of sodium chloride, which is table salt, they have these other mineral salts like potassium, which kind of just give it a unique flavor. And I just read this article about the scientists who discovered you umami in Japan back in the nineteen, early nineteen hundreds. That flavor umami is attributed to the glutamate. I hope I'm getting this right, that seaweed is high in. So seaweeds also aside from the nutrition, give food this really savory umami flavor. Partially because of those minerals.Lisa Kiefer: [00:18:28] So it must be really good in soups.Catherine O'Hare: [00:18:30] It's great in soups. Yeah. So the types that we sell the kombu is this great bass for broth, for stews, for soups. It's high in that umami. It's high and iodine. So it's adding,I throw it at anything I cook just because it's giving it minerals, nutrients. And this kind of savory flavor combo also helps break down the carbohydrates and beans and legumes that sometimes give us digestive problems. So it helps make beans easier to cook and digest. Kombu's an easy one to to throw in a lot of dishes without thinking about it too much. We also sell California wakame, which is a thinner kelp. It's more mild. It's like Kombu is hard to eat. Just raw because it's thick. Wakame is thinner, so it's easier to just cut up and then throw the pieces in like a stir fry.Lisa Kiefer: [00:19:19] Or a salad?Catherine O'Hare: [00:19:20] So yeah, it's great to rehydrate and then make a seaweed salad with. We have some of those recipes on our website. A lot of people come up and take samples at the farmer's market and they're like, oh, that's not, you know, that's not the superintense seaweed flavor I was expecting. I always say that I think the varieties that we harvest here in California are a little bit more mild or maybe it's that they're fresh.Lisa Kiefer: [00:19:40] I was going to ask you that. What would be the taste difference between the Atlantic Ocean, the Pacific and, you know, any other bodies or what have you noticed? Have you done a tasting?Catherine O'Hare: [00:19:48] You know, I this is a maybe a sad confession. I haven't done too much tasting of East Coast Atlantic seaweeds, just haven't spent much time on the East Coast. Chefs tell us that they can taste a difference between Japanese and Korean grown seaweed and the type that we're growing here. The Nori that we harvest here, they tell us that there's a more mineral, kind of like wild rich taste compared to the Nori that's coming from Japan and Korea. Out of the three of us, Avery has the most culinary background. She was a chef and has background in culinary. I'm learning how to put more culinary words to seaweed. But sometimes, you know, that's a, that's a muscle I'm trying to build.Lisa Kiefer: [00:20:31] That's when you just say, I like it.Catherine O'Hare: [00:20:33] Yeah. I love it. I love eating it. Can I describe the differences? I'm working on it.Lisa Kiefer: [00:20:38] Speaking of Japan and that area, do people worry about the fallout from the Fukushima radioactivity in the waters? Is that a concern?Catherine O'Hare: [00:20:48] Yeah, we get a lot of questions about that. That's one of the reasons why we're excited and interested in providing California seaweed, because it's harder to trace the seaweed that's coming from Japan and Korea.Lisa Kiefer: [00:21:00] Don't most seaweeds come from Asia?Catherine O'Hare: [00:21:02] Yeah. Most edible seaweeds are coming from Korea, China and Japan. There's seaweed grown all over the world, but in the US, over 95 percent of the seaweed eaten is coming from overseas and other, other places. UC Berkeley actually was part of this consortium of UCs that after the two thousand eleven Fukushima disaster started testing the kelp beds from the coast of, like off San Diego to Canada. So for years they were testing the kelp beds and looking for radioactive isotopes and they didn't find any being picked up by the kelp beds.Lisa Kiefer: [00:21:40] Great.Catherine O'Hare: [00:21:41] Yeah. So that's good news. And we have you know, we so far can't do our own testing, but we turn to that third party. I'm so grateful that now that they have done that and if anyone's interested, it's called Kelp Watch and you can go to the website and they have all the information there.Lisa Kiefer: [00:21:55] And a lot of people are allergic to oysters. If your seaweed is in a bed of oysters, do they have to worry about that at all?Catherine O'Hare: [00:22:03] Good question. We rinse every all the seaweed in saltwater. So if someone's allergic to shellfish, like on our products right now, we have a disclaimer that because it's a wild product, there might be some small sea crustacean that, you know, we can't ever 100 percent confirm that there's no traces of shellfish, but it's not like they're touching or intermingling. We rinse all of the seaweed in fresh seawater.Lisa Kiefer: [00:22:29] And I wanted to ask you about the challenges that you three have faced in entering this field, whether it's being an all woman business or finding money. You've talked a little bit about that. What are some of the major challenges?Catherine O'Hare: [00:22:44] Gosh, I think there's a couple different categories. One is that we did start this very slowly and organically and didn't take funding. So we all were working other jobs for the last two years. You know, it's kind of a feedback loop, right? We were working other jobs so grew slower, but it grew slower because we're working other jobs. But just finding access to funding that we would feel good about and that we would still have control of our company. That's been one. I think the Bay right now is a really supportive place to be a woman known business. So we've felt a lot of enthusiasm and encouragement from that. But sure, there are always people who don't take you seriously or don't give you the time of day because you don't look like the typical business person. A big challenge with the seaweed farming pilot that we're doing is that the regulatory process to get our own aquaculture permit is just so long and expensive. That was one of the reasons to do the pilot is to take the results of the pilot. How much carbon and nitrogen the seaweeds absorbing and show it to these regulatory agencies. So have a document that you can go to Fish and Wildlife and California Coastal Commission. But that's been a big challenge because if that were easier, I think we'd be in a different place. And we're definitely supportive of the regulatory agencies. They have a big job and a hard job and are doing the good work of protecting our coast and our resources. You know, I think there's a number that there's been no new aquaculture leases granted offshore in 25 years or 30 years. So there's just no precedent. So that's a big challenge that we're trying to we're trying to address by sharing the results of this pilot.Lisa Kiefer: [00:24:27] And are you making any money on your product?Catherine O'Hare: [00:24:29] We are. Right now, we're about breaking even.Lisa Kiefer: [00:24:32] That's pretty good in a short time.Catherine O'Hare: [00:24:34] Yeah, I mean, we have low expenses. We're being very scrappy. And, you know, just being at farmers markets mean we have regular sales and regular income and we sell online. We sell our products online. And then we also sell bulk to food restaurants and food businesses. There's a few restaurants that are ongoing supporters and then some businesses like a kimchi company and a bone broth company. So there's been regular sales. So we've been able to keep ourselves going on the wild harvested products and and really, you know, show that there's demand for seaweed and help build the education and awareness around seaweed.Lisa Kiefer: [00:25:12] Do you have any competitors in this marketplace?Catherine O'Hare: [00:25:14] There are other wild harvested seaweed companys.Lisa Kiefer: [00:25:16] Local?Catherine O'Hare: [00:25:17] Most based in Mendocino County, and they're amazing. Some of them have been doing it since the 80s or the 70s. There's a few other groups, you know, they feel like collaborators who are also trying to do seaweed farming. So there's a duo down in San Diego trying to farm seaweed in the port of San Diego. There's a company called Farmer C in Santa Barbara who's head by Dan Marquez, and we know him really well. So there's other people who are trying to farm seaweed in California, but so far all are at the research stage or the preliminary stage because it's hard to get those permits.Lisa Kiefer: [00:25:53] So you all share information, I would assume so far.Catherine O'Hare: [00:25:56] Yeah, it's been very collaborative. We're all trying to you know, we kind of see it like a rising tide, lifts all boats, like it would benefit us all to have easier access and sharing resources. And then there's a lot of Kelp farms starting on the East Coast. Most farms on the East Coast are farming sugar kelp, especially the state of Maine, has made it really streamlined and much easier to get aquaculture permits and start kelp farms. So it's really exciting to see all the progress happening over there. There's kelp farming that's being started in Alaska, so it's starting... California, I think it's gonna be a little bit slower to take off in California because of the regulatory agencies.Lisa Kiefer: [00:26:33] You're doing a lot of your harvesting in public water. There's boats and you know, the whole idea that there could be motorboats and oil in the water. Yeah, you know, it's complicated.Catherine O'Hare: [00:26:44] It's definitely complicated. And seaweed. You know, a lot of aquaculture happens in mixed areas like that.Lisa Kiefer: [00:26:51] So I don't mind a little bit more regulation as a consumer, if it means a higher quality product.Catherine O'Hare: [00:26:57] Yeah. And seaweeds can absorb you know, they absorb what's in the water. So that's why it's really important that our waters are clean and pristine and as protected as we can have them.Lisa Kiefer: [00:27:07] What have been some of your best accomplishments?Catherine O'Hare: [00:27:10] Someone gave us the advice like keep a list in your journal or on your phone of other little firsts like, oh, first time someone emailed about having an internship. So I think we've done a mediocre job at that. But there's been a lot of little accomplishments that feel great. The Kickstarter last month was a big one. We rais..we set our goal at $25000. And I think we ended up raising $42000. And it was really emotional to see so much support come in. So that felt like a very tangible success.Lisa Kiefer: [00:27:40] Have you gotten any awards or recognition?Catherine O'Hare: [00:27:42] We have bee n featured in Vogue and on the the website Goop. But it's funny, like the little like Berkeleyside just did a feature on us and that I think resulted in more sales and attention. So you never know which ones are going to end. The Kickstarter did also help with that. It's kind of like this concrete little time pressured event that really helped spread the word. So I think like there are publications that we reached out to for the Kickstarter, but it just resulted in more awareness. But yeah, winning some of these small business grants felt like big accomplishments and we had to, like the one at Oberlin was a competition. So we had to pitch and get judged and people emailing to ask if you're hiring. It's like, I have to be one day, that we can you know, there's like lots of things that feel like accomplishments.Lisa Kiefer: [00:28:30] What are some of the things coming up? Maybe if you project out a couple of years? Catherine O'Hare: [00:28:33] So we're definitely still talking with Hog Island about phase two of the pilot. So we're still trying to do research on seaweed farming. We're looking for more grants to fund that, because really what we want to do next is partner with the academic institution and kind of go for a bigger scale project. You know, we're kind of split personality because we're still running the business and creating these food products. Just our time and resources are limited. So we're looking for partners for that. But we hope to be finding ways to sustainably scale, sustainably source our seaweed. We feel like as if we continue to grow our presence and our market demand, that will only help us be in a better position to, you know, to take on some of these issues around seaweed farming.Lisa Kiefer: [00:29:22] What is your website and can people reach you if they have questions?Catherine O'Hare: [00:29:25] Yes. So our website is SaltPointSeaweed.com. You can also follow us on Instagram. That's where we give the most updates. We're @SaltpointSeaweed. Yeah, you can reach us on our website. There's an email form. We have products on there. We have recipes. We send out email newsletters. You can sign up for that on our website, too, or we'd send out little fun articles and pictures of our harvest and stuff like that. Seaweed is this amazing resource that grows without land or freshwater. It can be farmed and harvested sustainably. It can be grown abundantly. And I think as the world changes, we're going to need food sources that are sustainable, that are locally grown and that are nutritious. So for us, seaweed is this wonderful resource for that reason.Lisa Kiefer: [00:30:14] Well, thank you, Katherine, for being on Method to the Madness.Catherine O'Hare: [00:30:17] Thank you so much for having me.Lisa Kiefer: [00:30:22] You've been listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. See acast.com/privacy for privacy and opt-out information.

Spirulina und Chlorella in einem Produkt vereint: https://amzn.to/2DIcW8p Algen: Kelpalge: natürliches Jod: https://amzn.to/2XWOUOu Wakame: Bio https://amzn.to/2DGDxCG Dulse Flocken: https://amzn.to/2XYT2Od Nori Flocken: https://amzn.to/2GTTRlL Hallo und Herzlich Willkommen zu einer neuen Folge von Gesundheit next Level. Meine Oma ist ja schon ziemlich alt. 91 Jahre alt. In diesem Alter können die Geschmacknerven schon bissel eingerostet sein. Besonders was Salz an geht. Früher als ich noch Elterhaus lebte war es ganz oft so. Das meine Oma ihr Essen immer nachgesalzen hat. Und dann hieß es. Hier nimm auch Salz, schmeckt viiiiiiiiiieeeeeel besser. Und hier ist der Knackpunkt. Hätte sie in diesem langen Zeitraum jodiertes Salz genommen, hätte sie höchstwahrscheinlich einen Jodüberschuss und damit eine Schilddrüsenerkrankung. Denn leider gibt in unserer Bevölkerung immer mehr zugeführtes Jod. Dieses Jod ist nicht natürlich und befindet sich z.B. in Fertigprodukte, Jodsalz und Jodierte tierische Produkte. Besonders Fleisch, Milchprodukte und Eier sind inzwischen sehr Jodreich, da das Viehfutter schon lange jodiert wird. Wer also bei einer Schilddrüsenüberfunktion Jod meiden will, hat es heutzutage sehr schwer. Ich möchte das Jod nicht verteufeln, denn Jod brauchen wir genauso wie Zink und Eisen. Nämlich 200 mikrogramm als Erwachsener Doch wir brauchen nicht mehr und nicht weniger Jod. Sondern genau die Menge die täglich gebraucht wird. Und unser Körper braucht kein zugeführtes künstliches Jod sondern Lebensmittel die schon Jod enthalten. Und da kommen wir zu den Meeresalgen. Meeresalgen haben einen sehr hohen Jodgehalt und auch wenn man hier etwas überdosiert, kommt der Körper damit klar. Warum? Weil es kein künstliches zugeführtes Jod ist. Die bekanntesten sind Nori, Kelp, Dulse und Wakame-algen. Da reichen schon winzige Mengen um den Körper mit Jod zu versorgen. z.B. könnte man Wakame Algen in die Suppe geben oder Algenflocken über den Salat. Wenn man Algen nicht mag, könnte man sich einen Feldsalat mit Champignongs, Brokkoli Kürbiskernen und Quinoa zubereiten. Dazu noch Chlorella oder Spirulina Presslinge und der Bedarf ist gedeckt. Also als erstes würde ich schauen. Habe ich jodierte Sachen im Haus. Wenn ja, besteht immer die Gefahr einer Schilddrüsenerkrankung, weil man zugeführtest Jod sehr schnell überdosiert. Ich verwende nur Himalaya-Salz. Das hat erstens viele Mineralstoffe und, ist naturbelassen, ohne irgendwelchen Schrott oder chemische Zusätzte. Ich verlinke euch mal ein Produkt hier unten Dann würde ich schauen, in welchen Fertigprodukten noch jodiertes Salz vorkommt und einfach nach und nach auf die gesunde Variante umsteigen. Dann würde ich mir Spirulina und Chlorella Algen holen um genügend Jod in gesunder Form aufzunehmen. Denn ein Jodüberschuss durch künstich zugeführtes Jod. Und das immer wieder. Kann zu einer Hashimoto Krankheit führen, Autoimmunerkrankung. Schilddrüsenkrebs und zu vielen chronsichen Entzündungen der Schilddrüse. Deshalb achtet darauf was ihr isst und in diesem Sinne kannst Du gerne das Video liken wenn Du magst. Teile es mit Deinen Freunden. Komm auch gerne in die Community und das allerwichtigste, abonnieren nicht vergessen. Liebe Grüße und bis bald Ciau. Spirulina und Chlorella in einem Produkt vereint: https://amzn.to/2DIcW8p Algen: Kelpalge: natürliches Jod: https://amzn.to/2XWOUOu Wakame: Bio https://amzn.to/2DGDxCG Dulse Flocken: https://amzn.to/2XYT2Od Nori Flocken: https://amzn.to/2GTTRlL

Tras los excesos navideños, vamos a hablar del Alga wakame. Alga de origen japones muy extendida y fácil de conseguir en supermercados e incluso Amazon: http://amzn.to/2FhIa4J Alimento muy peculiar para agregar a nuestras dietas en forma de ensalada, sopa o guiso de verduras y muy rico en calcio. Una receta que yo realizo es esta ensada de alga wakame con pepino y sésamo. En el programa también cuento otra de una sopa de verduras con alga wakame y alga nori. A disfrutarla Ensalada de alga wakame, sésamo y pepino Ingredientes: 15 g de alga wakame, 1 pepino, 1 cucharada de vinagre de arroz, 1 cucharada de salsa de soja, Zumo de limón, 2 cucharaditas de semillas de sésamo, 1 pizca de azúcar, 1 guindilla pequeña Preparación Rehidratar las algas 15-20 minutos hasta que estén tiernas Pelar el pepino desechando los extremos y lo cortamos en bastones o tiras muy finas Tostar el sésamo en una sartén sin aceite si estuviera crudo Picar muy fina la guindilla Vinagreta: batimos el vinagre de arroz con la salsa de soja, el zumo de medio limón y una pizca de azúcar. Agregamos las semillas de sésamo y la guindilla picada y batimos más.  Repartimos las algas con el pepino en cuencos y aliñamos al gusto.

You got to eat you vegetables, greens and spices: fresh and cooked, colorful, organic. Kale, spinach, Swiss chard, Broccoli, Brussels Sprouts, arugula, leeks, mushrooms, cauliflower, dill, cilantro, artichokes, garlic etc. - the more variety the better, add some olive oil to absorb fat soluble vitamins like A, D, E, K Eat your fish full of Omega-3s and minerals: wild, in water or olive oil, or grilled, or steamed. Sardines, herring, salmon, anchovies. Seaweed, especially Kelp and Wakame - the richest source of Iodine and other essential minerals. Eat your pasture raised eggs for cholesterol and choline, vitamin D, essential fatty acids and other important nutrients. Eat foods rich in beneficial gut bacteria, something fermented like kimchi or sauerkraut, with no sugar added, kombucha and organic yogurts and kefirs from grass-fed healthy animals. These foods are real superfoods that improve your vitality, overall health, strength, that balance your hormones and contain essential nutrients for your brain and body. I eat all of them almost every day - often I just assemble a salad with all of them and some nice olive oil based dressing. Questions? Want me to talk about your confusions? SHOOT ME AN EMAIL: Angela@CreateYourself.Today Want to ALWAYS know what's new in the world of lean living, nutrition, fitness, weight loss, high-tech health, biohacking? SUBSCRIBE - bitly.com/LeanPeopleNewsletter Support the show (https://www.patreon.com/FoodSchool)

The Dubai Wave Podcast returns for Season 2! For the first episode of the new season, we are thrilled to present an exclusive conversation with one of Dubai’s most prolific and best-known entrepreneurs, Saleh Al Braik!Produced by Dr. Spencer Striker, Digital Media Professor at the American University in Dubai, the show is created with the help of a talented student production team at AUD. About Saleh Al BraikSaleh Al Braik, born and residing in the UAE, holds a Bachelor of Arts Degree in Accounting & Finance from the University of Essex, Colchester, UK (2009). Al Braik is currently the Financial Analyst at DUBAL. He holds two businesses under his name, Gravity DXB and Wakame. He is also the founder of Think Up, an initiative that aims to support and enhance talents of Emirati nationals and provide them a platform to express themselves freely. Not to mention, his striking Instagram posts always accompany a creative excerpt which leaves us with a gush of emotions we can’t help but read! With the help of social media, Saleh Al Braik is one of the most renowned inspirational figures many young minds look up to and learn from on a daily basis. He is the perfect example of an ambitious soul that strives to support others while also winning the hearts of many with this down to earth personality and creative thinking.About the Dubai Wave PodcastThe concept with Dubai Wave is to look at big picture Dubai. Each episode focuses on a unique topic, such as Dubai Fitness; Dubai Social Media; Dubai Food Scene; Dubai Music, etc., with the goal to illuminate a 360-degree viewpoint of all the exciting things happening here, the gem of the Middle East. The impressive guest list to date includes the founders of two of Dubai’s most popular food blogs (Dubai Foodie Scene); the founder of Dubai’s most influential MMA gym, Tam Khan (Dubai MMA); successful entrepreneur, Anas Bukhash (Dubai Entrepreneurship); the editor of What’s On Dubai, Laura Coughlin (Dubai Magazines); and the host of Virgin Radio Dubai, Brent Black, (Dubai Radio). Previously, Dr. Striker, with help from talented Digital Media and MBRSC students, launched a successful podcast called Digital Media & Tech in Dubai, focused on the Dubai tech industry, with eight episodes to date, featuring some of Dubai’s most exciting digital thought leaders.  Hosted by:Spencer Striker, PhD, Digital Media professor at the American University in Dubaihttps://www.linkedin.com/in/spencerstriker& Dana Marai, AUD journalism studentSpecial Guest:Saleh Al Braik, president of the Think Up public relations agency, and founder of GravityDXB and Wakame Dubai.Website: https://salehalbraik.comInstagram: https://www.instagram.com/salehalbraik/?hl=enTwitter: https://twitter.com/salehalbraik?lang=enGravity Calisthenics Gym: www.gravitydxb.comWakame Dubai. The Real Modern Asian Experience: http://wakame.aeEdited by:Alla Hamed, AUD digital media studentAudio engineering by:AUD Digital Media’s own Anil Mathew JamesSpecial thanks to the AUD Marcom Team.

Protein + Fats + Vegetables (Fiber) Volume + Macro/Micro Nutrients = Satiety and Health My favorite version: Salad Mix, Favorite Olive Oil Based Dressing, Fatty Fish or Eggs Personal Favorite Extras: Some beneficial to gut flora foods like sauerkraut (probiotics), mushrooms (prebiotics, that feed beneficial gut bacteria), seaweed Wakame (source of iodine, calcium, iron, and magnesium, as well as folate, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, and vitamin B2, great to aid in weight loss, lower cholesterol, boost heart health, prevent cancer, boost energy levels, maintain hormonal balance, build strong bones, increase circulation, improve skin health), dark chocolate (with lots and lots of antioxidants and other micronutrients, chocolate is proven to reduce cravings, stimulate cognitive functions, normalize hormonal functions and improve mood, reduce stress by boosting serotonin levels). Questions? Want me to talk about your confusions? SHOOT ME AN EMAIL: Angela@CreateYourself.Today Want to ALWAYS know what's new in the world of Lean Living, nutrition, fitness, weight loss, high-tech health, biohacking? SUBSCRIBE - bitly.com/LeanPeopleNewsletter Support the show (https://www.patreon.com/FoodSchool)