Podcasts about west flanders

Auri takes a taste of the nutmeg. We talk about a Belgian municipality in West Flanders, discuss what we want to smell like, and Jordana reveals more of her traumatic childhood. @pageofthewind pageofthewind.com Join the community on Discord at https://discord.gg/tCZc6kXQcg If you like the show, tell a friend!

Beers such as Oerbier, Arabier, and Stille Nacht may not be as familiar to today's avid beer consumer, but for decades these unusual strong ales have been staples on the menus and cellars of more adventurous beer bars around the world. De Dolle Brouwers (https://www.oerbier.be) got its start in 1980, among the vanguard in a new wave of Belgian brewers who rejected the consolidation and cynical corner-cutting that had come to define the industry there. Cofounder Kris Herteleer was committed to a more natural approach to brewing, using real malt, whole hops, healthy yeast, spring water, and the highly manual mechanical tools of the decades-old brewhouse they purchased in the village of Esen, just outside of Diksmuide, in West Flanders. Oerbier was, and still is, hard to classify. It limns the space between an overtly acid-forward oud bruin and a strong Belgian dark ale, borrowing from both where and when it needs to. Yet this ambiguity fits Herteleer's approach; De Dolle isn't concerned at all about adherence to styles. Herteleer would much rather get you asking questions than provide you with easy answers. In this episode, recorded at the brewery as we sipped beers from their cellar more than 20 years old, Herteleer discusses: switching from Rodenbach yeast in 2000, and the five-year process of getting Oerbier back to its intended expression the prevalence of coloring and backsweeting in 1970s and '80s Belgian ale balancing acidity and sweetness in higher-gravity beer using a coolship, Baudelot cooler, open fermentors, a Lactobacillus reactor, and French wine barrels to produce complex, flavorful beer that's more than just “sour” using relatively high IBUs to limit Lactobacillus and Pediococcus activity in mixed-culture fermentation avoiding the crutch of spices in Belgian ale barrel-aging in wine barrels rather than spirits barrels, to avoid “dead” barrels And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. RSS Maclin (https://rssmaclin.com) offers audits and repairs for can seamers and can integrity training. We provide solutions for can damage, seam training, and help your facility become self-sufficient without relying on OEMs. Questions about your can line? Call us at (330) 299-8210 or email at service@rssmaclin.com Brewery & Distillery Workshop (https://breweryworkshop.com): If you're a brewery or distillery in planning, or interested in adding a brewery or distillery to your existing craft beverage business, visit breweryworkshop.com now and secure your spot in our upcoming Brewery and Distillery Workshop, this September. Indie Hops (https://indiehops.com/podcast): Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian, and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Craft Spirits & Distilling Podcast (https://spiritsanddistilling.com/podcasts/): If you're a distiller or curious about it, check out the Craft Spirits & Distilling podcast. Click on the link and subscribe from your favorite podcast platform.

Hello amigos Welcome to the klangwerk Radio Show!! This is episode 300, this week we have a young Belgian DJ at the decks :

Bruges, Belgium, is an absolutely charming city located in the northwest of the small country of Belgium. It is the capital of West Flanders and is a popular tourist destination for people from all over the world! I [Natalie] have had the chance to visit twice (when I took my trips to Belgium to see my sister and her family), and it's one of my favorite cities in all of Europe. The first time I visited was with my parents in November 2021, and the second time was in September 2022 with my cousin Amber and her husband. Bruges is in the Flemish part of Brussels, so they do not speak French there. Flemish is similar to Dutch! Like many European cities, it has been around a very long time, and there are areas in the city, as well as structures, that date back to times as early as the 400s.The city is a perfect combination of old-world charm and modern amenities. People can explore its cobblestone streets, beautiful canals, and historic sites. The most famous and stunning part of the city, in my opinion, is the main market area. It's open and surrounded by beautiful buildings, restaurants, and the large Bruges Belfry, a 13th-century bell tower. With the town being relatively small, it's not hard to see it! It is the tallest structure in the city and offers stunning views of the city and its surroundings. You can climb it to the top or just enjoy it from the market. One of my favorite things during my first trip there was a boat ride through the canals! My parents and I hopped in a boat, similar to what you might ride when in Venice, but not a gondola. The boats fit closer to 15 people. We chose to tour the city this way instead of the free walking tour. The second time I visited, I did the free walking tour! Both were wonderful ways to learn about the city.Both times I visited, I enjoyed some of the city's most notable treats, including; Flemish Stew, hot chocolate from The Old Chocolate House, bitterballen, and gluhwein. Flemish Stew is a famous dish in the Flemish culture. It is a beef and onion stew made with a beer-based broth. Mussels are a Belgian staple, as well! The Old Chocolate House is a highlight!! I recommend stopping there if you travel to Bruges. It is a super cozy tea room and shop where you can get chocolate, tea, waffles, biscuits, and other sweets. They are most well known for their famous and unique hot chocolate, where they serve a huge mug of steaming hot milk, and you pick your choice of a chocolate creation that you put into the milk, and then with a personal whisk, you stir it in. It melts, and there you go! I got a hazelnut chocolate one, and my cousin's husband got a dark chocolate one. Bitterballen is made of roux (a mixture of flour and fat cooked together) and meat, then covered in breading and deep fried, served with mustard, typically. It's also popular in Holland! My family on my dad's side is Dutch, so this treat was not new to me. But, so, so delicious! Gluehwein is a drink that combines red wine, cloves, cinnamon, sugar, and a host of other aromatic spices to create a soothing warm drink for a cold winter evening.Brugge is full of beautiful swans! The river is packed, and the green areas are packed - they are everywhere. The legend of why there are so many swans is fun to share. In the late 1400s, the ruler of Brugge, Emperor Maximilian, imposed intense taxes on the citizens. They didn't like this, so they revolted, and while the Emperor was locked away, they tortured and beheaded his bailiff and trusted counselor, Pieter Lanchals, who was referred to as Long Neck. The legend says that the Emperor eventually escaped and avenged the local people by forcing them to keep ‘long necks', or swans, on the canals for eternity. In reality, however, swans have been swimming on the canals since the beginning of the 15th century, when they were seen as a status symbol of the city's power and wealth.No matter what time of year you visit, Brugge is sure to be a memorable destination. From its stunning architecture and canals to its delicious beer and food, Brugge is a city that will captivate visitors for days. Whether you're looking for a romantic getaway or a family vacation, Brugge is an ideal destination!

Excuse me! Would you like to hear twice as many podcasts and longer editions of these ones, and support our print magazine? Then join the WSC Supporters' Club! Sign up here: www.patreon.com/whensaturdaycomesTaking a break from reading the match reports of Dmitri Shostakovich, magazine editor Andy Lyons, writer Harry Pearson and host Daniel Gray discuss Last Days and Season Ends, from Basque delight to flip flops in Paisley, via the bonkers Bundesliga of 1999. Record Breakers brings a West Flanders wonder, WSC Deputy Editor Ffion Thomas takes us inside the pages of magazine issue 431 and we continue our giddy feature, The Final Third, in which a guest contributes a match, a player and an object to the WSC Museum of Football. Joining Dan as our visiting curator this time is The Times newspaper's Scottish football correspondent, and author of Fergie Rises, Michael Grant.Support the show

Episode Summary James teaches Margaret about sourdough bread. He provides specific instructions on how to start a sourdough starter, keep it alive, and how to then turn the starter into tasty bread. Margaret and James also discuss the intricacies of British vs American English and Margaret learns about a magical Belgian spoon. Guest Info James Stout (He/Him) can be found on Twitter @JamesStout or on the podcast It Could Happen Here. James has a book out called "The Popular Front and the Barcelona 1936 Popular Olympics." You can find it here. Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: James on Sourdough Margaret 00:15 Hello and welcome to Live Like the World is Dying, your podcast for what feels like the end times. I'm your host Margaret killjoy, and this week we're talking about that thing you're supposed to conquer: bread. We're talking about bread. Specifically, we're talking about sourdough. And we're talking with James Stout about sourdough. And that's what we're going to talk about. It's gonna be really exciting. I didn't make that sound exciting, but it is. Bread, and baking, and all that shit, something we haven't really covered on here before. And, it's something that I'm really curious about. This podcast is a proud member of the Channel Zero Network of anarchists podcasts, and here's a jingle from another show on the network. [Hums a nondescript "jingle" melody] Margaret 01:36 And we're back. So James, if you would be so kind as to introduce yourself with your name, your pronouns, and then kind of a little bit of your background with I guess, in this case, like bread or preparedness or stuff like that? James 01:49 Yeah, totally. So I'm James. He/him for me. I have my background for this....let me think...I grew up in the countryside. So, I grew up like with animals around, with growing a lot of our own food too, just because that's the way we did stuff. And I think I moved to America in 2008. And without condescending too much, your bread is shit. And so, I was appalled by it. And I've been making my own on and off when I've been home long enough to do it ever since, I guess. And now I still live in the United States in San Diego. And I try and have a little bit of the, like the that sort of, I guess, like preparedness/countryside kind of life. Like, we have we have backyard chickens, and we bake our own bread, and we grow a lot of food too. So, I still try and keep up with all that stuff. Margaret 02:41 And that's inside the city? James 02:43 Yeah, we're not like...I don't want to make it out like we're in a high rise. I have a tiny yard. And then we've, I guess we've liberated the area in between the pavement and the road. I don't know what that area is called. Margaret 02:58 A median. James 02:59 A median. Yeah, it's been...because that's, that's like... Margaret 03:02 Well a medians in the middle of the road. [Sounds unsure] Huh? James 03:04 Yeah. Margaret 03:05 I don't know. I should know. James 03:07 Yeah, you know what I mean, that area that's like liminally public/private. And public, in the sense of owned by the city council, and you can do fuck all with it. Which, you know, isn't great. So, I obtained some lumber and I've tried to put planters out there as well. Margaret 03:24 Oh, nice. What do you grow up? James 03:25 Yeah, So I grow a number of things. I get them from...We actually had a very nice older guy...the other day and an older couple had left their keys in their car. And so I took the keys and put them in the house and left them a note saying, you know, "Come get them." And then they did, and they gave us a voucher when they came and got them, they gave us a voucher for a garden center. So, I'm going to restock my vegetables. But right now I think I've got kale. I like to go...so I do a lot of work in Tucson with a group of indigenous people there, and I like to buy indigenous plants. So there are a couple of nurseries in Tucson and go to. So, I think we have wolfberry. We have agave. We have golden currants. We have carrots. We have kale, Thai chilies, and beetroot. Margaret 04:15 So this is a terrible...I haven't eaten dinner yet. This all sounds very good. James 04:22 Yeah, this is...You're gonna be ruined when I bust out my bread from the oven. Margaret 04:28 I mean, honestly, like bread is...I love bread. I understand that everyone has different body types and different diets. I'm so grateful. I'm not gluten free. James 04:42 Yeah. Margaret 04:43 I love gluten James 04:45 Gluten is my guide star. If someone...I have diabetes, right? And it's like, I think there's a 10% coincidence of autoimmune diabetes and celiac, and I spent some time volunteering with diabetes education and various kinds of places and just...I remember like staying with some folks--and we all have diabetes, so it's fine--I was like, "Fuck, you have celiac as well? That sucks." Like, yeah, it must be profoundly difficult for people, and I'm sorry for them. There are ways to make your own--I think Bob's Red Mill has a pretty good celiac or gluten free blend that you could probably use with a sourdough starter. Certainly, if you fed that starter that flour over time and sort of messed around with your recipe you could probably get something going there. But it's not something I've spent a lot of time with. Fortunately, I'm blessed to be able to digest gluten. Margaret 05:37 So, what is sourdough? Okay, I mean, I sort of know, but I feel like this is a good starting point, right? James 05:45 Yeah. So, it's spontaneous fermentation bread, right? I guess...Like these days, people might be more familiar with like spontaneous fermentation beer like lambics and stuff. Margaret 05:55 No, I don't actually know what spontaneous fermentation means. James 05:58 Okay, so it's when you're capturing wild yeast--and capturing as a strong word--you're encouraging wild yeast from the atmosphere to come and live in a certain place. And then you're using them to ferment you're bread, or your beer, or what have you. Margaret 06:11 Okay, so rather than going and getting yeast you're counting on...This is the way that you make alcohol in prison, right? James 06:18 Yes, yeah. So I'm told. I'm sure. I mean I don't have firsthand experience with it. But yes, it is. And it's a way like ancient Belgian monks would make their beer, right? Like and you hear about back in the day, when people were making beer or making bread they had like a 'magic spoon' that they would stir it with, not knowing that the spoon was like, in fact, what carried the yeast growth from one batch to the next. Margaret 06:44 Oh, that's cool! James 06:46 Yeah. Yeah, it's fun, like a wooden spoon soaking in that yeasty mixture. So yeah, it's basically, your only ingredients for sourdough bread are salt, water, and flour. Margaret 06:59 And so, and also a sourdough starter? But I guess you're saying that you don't start with that. James 07:04 Well, yeah. The only things that you have to purchase or obtain, I guess. Yeah. So you need to get the sourdough starter, which we can get into, like, how do you encourage this bacteria to come and live with you. But you need to obtain it. And then, if you don't make it a favorable atmosphere for them to live, they will just die, right? So you have to keep them alive. And then once you've got those, then you can keep them in your fridge and feed them every week or two. And you can feed them less than that, actually. And yeah, then you've got everything you need, really. You want a big Dutch oven as well. That makes it a lot easier. But yeah, it's you could... Margaret 07:41 Which is a big iron cooking pot with a lid. James 07:44 Exactly. Like a casserole with a lid. Yeah. It's got to have a lid, but you can get those so cheaply now. Like I think I have a large one that is like 35 bucks a Target if you live near a target. I also kind of like to go to thrift stores and buy stuff like that. If I'm out and about I have a special one that I got that I use in like fires and cooking outside. Margaret 08:08 So, why do people make sourdough bread instead of...what is regular [bread]? Because regular bread has yeast in it too, right? James 08:14 Yeah, so it uses...what's the process called...there's a process through which it ferments more rapidly. It's like hyphenated. It's like two names, which...So like my bread--I'm making a batch of bread now, actually--and I started feeding the sourdough [starter] yesterday around around noon, and I build up my starter by adding flour and then I add that to my bulk ferment and then that bulk ferments and it will probably go in the oven tonight. Margaret 08:14 Bog ferment? [Misunderstanding how James says "Bulk"] James 08:33 Bulk. [Emphasizing the word.] Margaret 08:38 Bulk. Sorry. James 08:40 Yeah, like when you're bulking, you know? Yeah, so that...like it'll be the yeast, and the water, and the flour will be in contact for like 24 hours, right? So it's a much slower fermentation. And some people find this more digestively beneficial to them. Chorelywood process is what it's called when you speed ferment the bread. So, if you get your cheap bed, like Bimbo bread or whatever, and you sort of like... Margaret 09:07 Bimbo bread? James 09:08 Yeah, you don't have Bimbo bread? Margaret 09:10 No, what's Bimbo bread? James 09:12 You're from the east coast aren't you. Pan Bimbo? It's a type of bread. It's a little bear thing. I think maybe it's Mexican in origin and it's more in Latino communities or Latinx communities. But yeah. That...if you get your crappy bread.. See I don't know the American brands because I don't buy them, but Bimbo won. It just this sticks out. It sticks out in my mind. Margaret 09:36 Okay, the cliche crappy bread that I don't know anyone who eats is Wonder Bread. James 09:40 Yeah, Wonder Bread. Yeah. They sponsored a cycling team once. It was was very funny. Margaret 09:46 That's funny. James 09:47 Yeah, it's probably...That kind of bread is great to eat when you're like doing intense exercise because it just...[incomprehensible retort] Margaret 09:48 I guess okay...Yeah, it just becomes sugar right away. James 09:47 When I was racing in France, we had these things called quioche de posh, which is like pocket brioche, like the shittiest tier of brioche imaginable. Margaret 09:48 I don't know what brioche is. James 09:48 Okay, brioche like an enriched bread...ah, pretending it's a like anarchist's poor [undecipherable], which like I'm not judging anyone, but it's a like enriched bread. It's a milk bread. Like a sweet bread. Margaret 10:09 Okay, I can't imagine this object. James 10:22 it's just like this big, which is very useful in an audio medium. Yeah, I want to say it's the size of like half a cell phone or mobile phone and...Or a pocket knife, a pocket knife is a good analogy. It's about as big as a pocket knife. And then it's like injection filled with Nutella. It takes like to chews and it just it just goes to a goo. Margaret 10:51 Oh, that sounds really nice actually. James 10:52 Yeah, it's great. You need that while you're riding over mountain France or whatever. So like, cheap bread kind of does that, right? Or like sort of mass produce bread very quickly revert to this kind of pasty thing. Whereas, sourdough bread has a much better structure. And at least like I found it to be it doesn't cause any digestion issues for me. Because it ferments for longer, maybe it breaks down some that stuff a bit more easily. Some people will tell you it's more nutritious. I think that largely depends on the flour use and the ingredients you put in it. You can put other stuff in it like fruit or nuts, right. But, I like it because it's a lot more like...I can't imagine in any like...if you're looking at living more sustainably living more independently from capitalism, like, it's possible that you could grow your own grains and grind your own grains. People have done that for a while. Water would be an issue where I live in Southern California. But you know, if you have access...if you don't have access to water you're fucked anyway. Margaret 11:55 Yeah, you have bigger problems than lack of bread. James 11:58 Yeah. So, it's very sustainable in that sense, right. And I think it just tastes better. And I like making my own stuff like. I have all kinds of things that are...Literally before we spoke, I found a knife on the road, and I was regrinding so I can use it. You know, I like to grow stuff. I like to make stuff. So, it appeals to that side of me too. Yeah. Margaret 12:19 Well, that's good too. Because I feel like there's often this weird gender division within DIY. James 12:25 Yeah, it's strange. Margaret 12:27 Yeah. Like grinding your own knife is allowed to one class of people. But, then gardening is allowed to a different one. You know? That's it. James 12:36 Yeah. I think that's kind of bullshit. Like, you had a tweet today about how like trans ladies are becoming associated with firearms ownership now. Yeah, which I think it's great. Maybe cis men could be associated with doing some domestic labor as well. Margaret 12:50 That would be...you know, the world would work a little better if people were like, "Oh, I don't know. He's just gonna go into the kitchen and do all the dishes." It's like, not even...It's like, I'd make sure I do that before he comes over. Because otherwise he's going to spend the whole party doing the dishes. James 13:03 Yeah, ‘cause he's naturally inclined. Yeah. Margaret 13:07 It's the upper body strength. It really helps get into the.... James 13:10 Yeah. The broad pecs really help get into the lasagna dish. Yeah, they were just made that way. Why are the hands so big? So they can cover a whole dinner plate. Margaret 13:21 Exactly. James 13:22 Yeah. You can't argue with science. Margaret 13:27 Okay, so let's say I want to make sourdough, which I do. And I don't know anything about it. Which I don't. How do I make sourdough? I get flour. James 13:39 Yeah. Margaret 13:39 I get water. Did you say sugar? Did I make that up? James 13:42 No, no, you don't need sugar. Margaret 13:44 Salt? James 13:44 Yeah, you do need a bit of salt. So, let's say you're about starting. Margaret 13:50 Oh, and dutch oven. James 13:52 Yeah, yeah. You're one of the 500 people who texted me this in like March 20th, 2020. It caused me to have a "copy-paste-er" on my phone. So what you would do is you would go out...and I'd say like, if you have all the flours...like say you have a good Co-op or nice supermarket available to you. I would suggest buying to start off with, some rye flour, whole grain rye flour, some bread flour. King Arthur is a good brand. Bob's Red Mill is a good brand. Some supermarkets have their own bread flour. It's just gonna have a little more protein, which is a little more gluten, which will give the bread better structure. And I like to have some all purpose flour as well because it's cheaper. So, like for when I'm just feeding my starter and I'm gonna dump it. If I'm gonna dump it I don't need it to be anything fancy, right? But rye flour is great. Yeasts love rye flour. So, what I start out with is like a jar, a glass jar, preferably you don't want a plastic one. Margaret 14:48 Okay, like a mason jar. James 14:50 Yeah. So a mason jar is great. And you want to be able to....flies, like all the little buggy insects love a sourdough starter. Like, I'll use it to catch them when they're becoming a problem that. But, you don't want them in it. So, you're want to be able to put like a little cheese cloth or something over the top of it. Okay, so mason jar is great, because you can use that sealing ring. Margaret 15:11 Yeah, without anything in the middle. Yeah. James 15:14 Yeah. But you do want to let it breathe. You don't want to close the lid, because then you'll get anaerobic fermentation. So, we're going to express everything that we do in terms of percentages of the weight of the flour. So, we're going to start out with 100% hydration. So that means equal amounts of water and flour. And sometimes I read that you shouldn't use tap water, but I think those people are just kind of getting a bit too namby pamby about things. Like it's fine. It's always been fine for me. If you want to use bottled water, if you have a well, more power to you, but I've used tap water and like our tap water is dogshit in San Diego, and it's been fine. Margaret 15:52 Well, I have a well, so....although, I soften the water. So I don't know if that makes it better or worse. James 15:58 Probably better. Ours very hard. It's certainly better a for your other domestic appliances. Margaret 16:02 Yeah, that's why. Most complicated plumbing job I've set up. James 16:08 Yeah, and it's worth it, though. If you live in a hard water area, and you want an espresso machine, you can normally find one that people think is broken and if you decalcify it it's normally fine. That's a little pro tip. Used to want to have no money. I'd buy them yard sales and fix them and sell them on espresso boards. Margaret 16:28 You've had a lot of jobs. James 16:30 Yeah, a great side hustle. Yeah, didn't have a lot of money so had to have a lot of jobs. So yeah, what we're going to start out doing is we're going to do 100% hydration, right? Margaret 16:40 Okay, 1:1 water and flour. James 16:42 Yes, one to one water and flour. So let's say we're going to do 100 grams of each. It's...you can work in American Standards units, if you really must, but it's so much easier to do percentages, etc, in grams. So, I would just just start there. And then after a day, we're going to dump half of that, and feed it again. Now the stuff that you dump, you can either use to start another starter and give that to a friend or have a backup starter. Or I like to keep it and there are recipes for like making crackers out of it and that kind of thing. And you can do other stuff with it. Margaret 17:14 Wait. So I'm just putting...I'm putting some some flour and some water in a jar with some cheese cloth over it, leaving it, and then throwing half of it out? James 17:23 And then feeding it again. Margaret 17:25 By adding more of everything? James 17:27 More of the flour and the water. So another 100 grams flour, 100 grams of water, and then you're going to dump half and feed again the next day. And the reason you're doing that is to get rid of some of the like metabolites and some of the flour that's been digested. And, you want to keep giving it fresh food and that will encourage the yeast to grow. And so once that starts to fizz and bubble, and you'll kind of see little bubbles and you'll...first it'll smell pretty bad, and then after four or five days normally it starts to smell pretty good. It's kind of got a sweet kind of...people say a green apple smells sometimes. Margaret 18:01 This just seems like magic. You're not adding anything but flour and water to this jar and it's bubbling. James 18:07 Yes, it is. I think...I forget...One of the places that used to say like that yeast was proof of God or something that like....Belgian monks used to make beer this way, right? And they convinced themselves it was either their magic spoon or like God's benevolent love. It's not. Margaret 18:22 I mean, both of those things seem just as realistic as the little tiny things in the air that you can't see are eating the food. James 18:33 Yes, yeah, yeah. Invisible flour eaters. Another way to do it is if you can get nonsulfated dried fruits...so you can...You know when you get the dried apricot and they're brown not orange and they taste better? Those are unsulfated. You can also leave those in a jar. Just close the jar. Leave them in a jar with water and close the jar and after a few days it will start fizzing. Margaret 18:55 Close the jar like cheese cloth? Or like 'close it' close it? James 18:59 Lid it. Lid on. Like screw on the lid. And then after a few days, you'll see that water start fizzing. And that's what's happening there. That's the yeast coming off the skin of the fruit. And then you can use that water to make your starter, right. So mix that with flour and then feed it just like you would before. You can kind of combine these two processes, right. You can do the fruit one first and then do that 100% feed it up. And then after a while that starch is going to start bubbling. This is why you want to use a clear glass jar because you'll see it growing, right. You'll see the bubbles all the way up and you'll see that like oh yeah, this is this is fermenting now. That's what's happening. You can even if you want to you can like Sharpie on the side of the jar, you know, when you feed it and then see if it goes up. And the speed at which it will double in size depends on the temperature where you live, right, and the temperature of the starter itself. So, your that's what you're looking for. You're looking for it to double in size about every eight hours. And that's when you know you've got a good fast smoothing starter. Margaret 20:02 Okay, this totally real thing that happens. I know you're explaining this to me, but in my head this is not...when I go try this later nothing's gonna happen that's how I feel. James 20:11 It will blow your mind. It is it's so cool Margaret 20:15 I'm gonna come back and tell you that I believe in a Belgian God. James 20:19 Yeah, you just become a monk in like West Flanders. Yeah, yeah. Margaret 20:25 Okay. Is this the same yeast that is making that...Is this also alcohol? James 20:33 Yes, it's the same. What? Lactobacillus? Fuck, I used to know what they were called in Latin but I don't anymore, but yes Saccharomyces, I think. Margaret 20:43 Magic sky yeast. James 20:44 Yeah, magic sky yeast. Yes, it is. Yeah, it's the same stuff. Brewers yeast, right when you buy it...So it's just... Margaret 20:54 When I buy it it I can see it. But in the air is just exists? James 20:59 Yeah, it's just floating around. Margaret 21:02 All right. James 21:04 Okay, so the yeast have come to live with you in this jar, right? And they are thriving, and you're feeding them. So now we want to take that to where we can bake from it. So, what we do is we take from us starter and we grab half of it, right? So half of... Margaret 21:19 Half a mason jar? James 21:20 Whatever...400 grams. Yeah, it would be the whole mason jar. But we let's say because we're dumping half and feeding every day, right? So we have that amount that we have, we're gonna split it in half. Margaret 21:31 How many days before it's ready. James 21:34 It kind of depends on the temperature. It will ferment faster in a high temperature. It depends on the yeasts that are available in your area, right. So, if I gave you a sourdough starter today and you took it to where you live, right. I sent it to you in the mail, and you started feeding it, it will become different over time because of the yeast in your area as opposed my area. Margaret 21:52 But, I don't need to start from one that you sent to me. James 21:55 No, you can start from from one that you made yourself. you captured yourself. Right? So, that will probably take five or six days, maybe maybe a week. Some people like to feed it was fruit juice instead of water? I don't know if that helps. Some people put apple peels in the water because there's yeast on the skin. Right. So, let's say you spend the better part of a week...and it's very minimal effort, right, it's about five minutes of your day. And you do that, and you start to see it bubbling up, right, you start seeing in the jar it's bubbling up, okay. Now you could. So you're going to take half of that, dump it in a bowl, and you're going to add 100 grams of flour and 80 grams of water, right? So you're at 80% hydration now. And then the other half that's still in the mason jar, you're going to feed that as you normally would, right, 100, 100. Margaret 22:46 Just to keep it going? James 22:47 To keep it going. Yeah. And then you'll let that sit...I don't know, sometimes I let it sit for four hours. You don't want to let it sit for the full eight hours, because then it would have consumed all the food and it will want feeding again. So let it sit for an hour or two and then I seal it in the mason jar or with a jam jar and I pop that in the fridge. So, that slows down the fermentation. So that now...that doesn't need that....That's what we call your storage starter. And that doesn't need feeding for about a week or two. So basically, if you feed it every time you bake you're going to be okay. Okay, so now we've got this other bowl, right, which has got 100 grams of flour and 80 grams of water in your starter. We're going to mix that up, leave it for eight hours. And at this point, we can transition from using the rye flour to using our all purpose flour. Margaret 23:33 Okay, so the rye flour is just to make the starter? We're not making rye bread. James 23:38 No, well, you can, or if your stater ever gets a bit sluggish, and it's not really fermenting the rye flour will spruce...because rye flour is lower protein, right, lower gluten, it doesn't make as good of bread because gluten is what gives the bread the structure. But the protein is not really digested by the yeast, right? That's why it remains in the bread. So, if we're giving it a flour which is lower protein, there's more of the other stuff that yeast want, and that's where they like the rye flour. But that's also why you can't make your whole bread out of rye flour, or it won't be too good if you do. So. Yeah, at this point, once we've captured our starter, I would start transitioning to the AP for the two feedings that we're going to do to build up... Margaret 24:21 AP is all purpose? James 24:22 All purpose. Yeah, sorry, I'm used to using baker slang. It's how you can tell I'm like down with the kids. So you've moved to your like--what we're doing now is called building a levain. It's a French word. And we're going to do two feedings of that, right? So, we're going to do eight hours spaced apart more or less. We're going to do 100 grams of water, 80 grams all purpose...Sorry, 100 grams of all purpose flour, 80 grams of water. And again, what we're looking for is bubbling up, right. So, you can also do this in glass if you want and you're looking for it to double in size and then you feed it again. But like, it doesn't have to exactly double in size, right? Like I don't really like measure shit. I do weigh stuff, but other than that I kind of...so it's March here. It's pretty cold for San Diego. Like, it'll be in the 40s at night and the 50s in a day. And so it takes a lot longer for my bread to bake now. In the summer, it's just like whipping ass. Like the whole thing is done in like, you know, from getting out the fridge to being done in less than 12 hours. But, it's double that in the winter. Margaret 25:31 Is this making dough? James 25:33 What we're now doing is making a large kind of yeast inoculated...a large yeast culture that we're about to put into the dough. So, the reason we're using AP here is because the yeast will consume more of it, right? And it's...So, then we do that twice, right, we do that feeding twice, which is...so 80% hydration feeding twice. Then, we're going to make the dough itself. I've tried to like refine my process to make it as low stress as possible. And it makes really good bread and it takes not very much time. So, I like to bake with 1500 grams of flour, right? So that's...500 grams of flour is is a good sized loaf, right? Margaret 26:16 So you make three loaves at a time? Okay, James 26:19 Yeah, I make three loaves. I have tried to make one giant choad loaf, but it just sort of...What happens is it will blow the top off your Dutch oven. You'll get like a mushroom. What I do is, I measure up my water first. And if it's cold, I'll use hot water, and if it's hot, I use room temperature water, right. So, right now I run the hot tap a little bit. And then I'm doing the same thing I'm doing 80% hydration, right. So for that, because I'm doing 1500 grams of flour. I want 1200 grams of water. Margaret 26:46 It's so interesting because I usually think of things not in terms of...I don't usually think...I'm not much of a baker, but I don't think of things in terms of the weight of them. I think in terms of the volume of them James 26:55 Weight is so much preferable to volume, like Margaret 26:58 Yeah, no, I believe you. I'm not much of a baker. James 27:02 Yeah, people say that cooking is an art and baking in science. But, I think sourdough was like a vibe...Like once you...once you get it down and you're vibing on the same level as your sourdough starter... Margaret 27:14 Okay, because the other cliche there is, is if you can...if you can bake a cake, you can make a bomb. It's the other cliche. James 27:24 I would not trust this method for bomb making. Margaret 27:27 Yeah, don't vibe with that. James 27:28 Yeah, I'm reminded of...my colleague Robert Evans and I were doing an interview with some some folks who are part of the resistance in Myanmar. They will bomb makers, and one of them's like, "Yeah, man, unfortunately, my friend lost his hand." And we're all sitting around and I know what's coming next, and Robert knows what's coming next, and the guy knows he's gonna have to say it next, and he was like, "We really shouldn't have been smoking, dude." Margaret 27:56 Find out more at https://live-like-the-world-is-dying.pinecast.co

Today, we have the pleasure of discussing the power of art and design with graphic designer and researcher Annelies Vaneycken at our third Think Tank session. Here we are focusing on art along the highway. We explore how graphic design can be used to create a more democratic environment in public spaces. We are in Aalbeke to discuss Jacques Moeschal's monumental sculptures, known as "signals," which mark the motorways; and are a great example of democratic art.Standing next to the Sjouwer ( translated as the porter) with Annelies, this monumental sculpture, is 35m made of reinforced concrete situated on a hill in the Belgian village of Aalbeke, along the French border. It serves as a tribute to the seasonal workers from West Flanders who crossed into France for work between 1930 and 1960, with the highest peak of the sculpture pointing symbolically towards French territory.Concept, realisation and editing: Angelique Campens Coaching & sound: Raf Enckels (Herculeslab)Soundwork & mixing: Melissa RykeOpening and closing theme Glenn Miller "String of pearls"Visuals: design by Veronika Akopyan and photography by Michiel DevijverProject participants:  Veronika Akopyan, Zoë Brennan, Luna Van Bellingen, Menno Eggink, Milan George, Davide Musco,  Jose Zapata Usma, Aagje Vandriessche, Baue Vercammen, Delphine Vo and Hilke WalravenProduction: Angelique CampensCoproduction: Nomadic School of ArtsWith the support of: KASK School of Arts, Europe NextGenerationEU, Nomadic School of Arts

Quizmasters Lee and Marc meet for a trivia quiz with topics including Band Names, Advertising, TV Shows, U.S. History, Fast Food Chains, Religion, Geography, Gemstones and more! Round One BAND NAMES - What music duo, active from 1993-2021, got their name from a review of its members previous group? ADVERTISING - Widely recognized by many as the first popular filtered cigarette Kent famous micronite filter was originally made from what material promising the "greatest health protection in history"? TRANSFORMERS - The final role of which legendary actor and filmmaker was as which planet-sized Transformers character that debuted in the 1986 animated film? SATURDAY NIGHT LIVE - On Saturday Night Live, the Coneheads claim to be from what country (as a cover for their real home planet remulak)? U.S. HISTORY - In 1660, Mary Dyer was one of four individuals executed in Boston for practicing which religion (whose formal name would later become the "Religious Society of Friends")? FAST FOOD CHAINS - What fast food chain is known as hungry Jack's in Australia due to a trademark dispute? Round Two RELIGION - Located between Syria and Israel what is the most spiritually diverse country in the Middle East recognizing 18 different sects? CITIES IN EUROPE - Canals, cobbled streets and medieval buildings are distinguishing characteristics for which European city that is the capital of West Flanders in northwest Belgium? AGRICULTURE - What is the primary component of the hard exoskeletons of animals such as crabs and lobsters that is used in the formation of edible films and as an additive to thicken and stabilize foods and food emulsions? GEMSTONES - Which green birthstone of August was known as 'topazion' by ancient greeks and is known to form in molten rock? SCIENCE - A pycnometer is used to learn what characteristic of a liquid? BIBLE QUOTES - “Let beer be for those who are perishing, wine for those who are in anguish!” is a quote from the 31st and final chapter of which book of The Old Testament? Rate My Question TV SHOWS - What is the name of a 2011 movie and a 2015 TV show (that only had one season) that both center around the Mind enhancing drug? VOCABULARY - What is the only word in the English language to have every vowel in alphabetical order (and if you do the adverb forms, sometimes Y)? Final Questions HOCKEY - Which NHL team began as the Quebec Nordiques before relocating to the U.S. and being the first professional sports team to bring a championship to their city (defeating the Florida Panthers in the 1996 Stanley Cup final)? CHEMISTRY - Used in everything from tree stump removal and fireworks to meat processing and fertilizer potassium nitrate kno3 is also known by what name? Upcoming LIVE Know Nonsense Trivia Challenges February 1st, 2023 - Know Nonsense Challenge - Point Ybel Brewing Co. - 7:30 pm EST February 2nd, 2022 - Know Nonsense Trivia Challenge - Ollie's Pub Records and Beer - 7:30 pm EST February 18th, 2023 - Know Nonsense Challenge: Star Wars Edition - Point Ybel Brewing Co. - 7:30 pm EST You can find out more information about that and all of our live events online at KnowNonsenseTrivia.com All of the Know Nonsense events are free to play and you can win prizes after every round. Thank you Thanks to our supporters on Patreon. Thank you, Quizdaddies – Gil, Tim, Tommy, Adam, Brandon, Blake Thank you, Team Captains – Kristin & Fletcher, Aaron, Matthew, David Holbrook, Mo, Lydia, Rick G, Skyler Thank you, Proverbial Lightkeepers – Elyse, Kaitlynn, Frank, Trent, Nina, Justin, Katie, Ryan, Robb, Captain Nick, Grant, Ian, Tim Gomez, Rachael, Moo, Rikki, Nabeel, Jon Lewis, Adam, Lisa, Spencer, Hank, Justin P., Cooper, Sarah, Karly, Lucas, Mike K., Cole, Adam, Caitlyn H, Sam, Spencer, Stephen, Cameron Thank you, Rumplesnailtskins – Mike J., Mike C., Efren, Steven, Kenya, Dallas, Issa, Paige, Allison, Kevin & Sara, Alex, Loren, MJ, HBomb, Aaron, Laurel, FoxenV, Sarah, Edsicalz, Megan, brandon, Chris, Alec, Sai, Nathan, Tim, Andrea, Ian, Aunt Kiki, Clay, Littlestoflambs, Seth If you'd like to support the podcast and gain access to bonus content, please visit http://theknowno.com and click "Support."

Welcome again to Master Piece Comics Theater, an aural interwebs show where we debate all things graphic novels and imbibe all things barley brews. Lord KMacworth III of Inkshire and Sir Yexington, Man of Comic Sans Letter this time revel with you in the torrid, twisted little tale that is Batman – Dark Knight, Dark City. If you like The Batman movie and want to find out when the Riddler flipped the dark switch from Jim Carrey to Paul Dano, then head on into Milliken's Tavern with us and drink a few off duty's with Sgt. McCarthy while you listen along. Oh did I forget to mention occultist ginger-head founding father, Thomas Jefferson, makes an appearance. Hopefully, Alfred can help unravel this all. Comic Details:                                                Batman , #452-#454 (Aug. 1990 - Sep. 1990) Writer: Peter Milligan Artist: Kieron DwyerCover Artist: Mike MignolaAll the Riddles & Rituals:·         When in the course of human events, you need to summon Barbathos, the Bat Demon, to get your Declaration writing cred up.   ·         Bookworms and Gotham Library guard kisses·         Blood bank blowout! That stain ain't coming out unless you take a steam shower. Don't forget to use the Bat-Bidet.·         ‘Cause it's Robot zombie Thriller Night. You lead, Bruce!·         Dude, Batman totally killed a dog. ·         Riddler, Ping Pong Ball, Bat Baby Tracheotomy. ·         What more dancing? This time with a goat at the 5th abandon circus grounds in Gotham!All these and henchman galore!! Beers:KMacworth: Duchesse De Bourgogne, Brouwerij Verhaeghe, Vichte, West Flanders, BelgiumStyle: Flanders Red Sour Ale, 6.2% ABVRating: Decadent as bathing in human blood from an exploding dummy baby in a blood bank. Yexington: Goodnight Nobody, Right Proper Brewing Company, Washington, DC Style: Foeder Aged Dark Farmhouse Ale, 9.7% ABVRating: Like all those times in Milliken's Tavern with Sgt. McCarthy slaying wild dogs with a silver dagger good.  

Welcome to the Instant Trivia podcast episode 357, where we ask the best trivia on the Internet. Round 1. Category: World Religions 1: In this religion, the devil is called Iblis, or "al-Shaitaan". Islam. 2: His book "Dianetics" gave rise to the Church of Scientology. L. Ron Hubbard. 3: Xochiquetzal was the goddess of beauty of this Mexican civilization. Aztec. 4: Hawaii's second-largest island is named for this Polynesian demi-god. Maui. 5: Meaning "disciple", this is a follower of Guru Nanak and his successor gurus. Sikh. Round 2. Category: How Provincial! 1: Hainan,Hunan,Yunnan. China. 2: Western Cape,Eastern Cape, Kwazulu-Natal. South Africa. 3: Limburg,Antwerp,West Flanders. Belgium. 4: Dong Nai, Dong Thap,Lam Dong. Vietnam. 5: Almeria,Salamanca,Cordoba. Spain. Round 3. Category: The "Wash" Room 1: Use it for gargling. mouthwash. 2: An entry-level restaurant job or a labor-saving appliance that does the same thing. a dishwasher. 3: To cover up errors or wrongdoing; perhaps for Tom Sawyer?. whitewash. 4: Hyphenated term meaning lacking in decisiveness. wishy-washy. 5: Adventurous swordsman. a swashbuckler. Round 4. Category: Don't Do The Crime 1: In Wyoming, this crime is fourth degree when property worth less than $200 is purposely burned. arson. 2: If the guy hired to throw unruly people out of bars writes a bad check, he's doubly one of these. a bouncer. 3: Term for a person who conceals himself on a ship to avoid paying for the passage. stowaway. 4: This phrase refers to an auto accident in which the driver probably at fault fails to stay and identify himself. hit-and-run. 5: From the Middle English for "to wander", it's the crime of a person without home or money wandering idly in public. vagrancy. Round 5. Category: Brain Maul! 1: Donald Duck's middle nephew alphabetically. Huey. 2: It's the tallest land mammal north of Antarctica. Giraffe. 3: He was Liz Taylor's first husband. Nicky Hilton. 4: Number of yards in a mile times the number of feet in a yard. 5,280. 5: The 4 U.S. states that begin with the word "New". New Hampshire, New Jersey, New Mexico and New York. Thanks for listening! Come back tomorrow for more exciting trivia!

Welcome to the Instant Trivia podcast episode 275, where we ask the best trivia on the Internet. Round 1. Category: How Provincial! 1: Hainan,Hunan,Yunnan. China. 2: Western Cape,Eastern Cape, Kwazulu-Natal. South Africa. 3: Limburg,Antwerp,West Flanders. Belgium. 4: Dong Nai, Dong Thap,Lam Dong. Vietnam. 5: Almeria,Salamanca,Cordoba. Spain. Round 2. Category: Irish Eyes 1: This Boomtown Rat organized Band Aid. Bob Geldof. 2: This man with a grandmother from Cork played an Irish-American boxer in 1952's "The Quiet Man". John Wayne. 3: Hey, 20 bucks says that you know this president's father was from County Antrim and his mother was Irish, too. Andrew Jackson. 4: The record says in 1759 he opened his brewery at St. James Gate. Arthur Guinness. 5: Everyone knew when it was windy, but not how windy until this Irishman came up with his scale in 1805. Sir Francis Beaufort. Round 3. Category: Hollywoodspeak 1: This TV network is "The Eye Web". CBS. 2: The popular films of this genre can be known as "oaters" or "horse operas". westerns. 3: Also known as a "tenpercenter", a good one of these can open doors in Tinseltown. agent. 4: Erica Kane could tell you it's the dramatic form known as a "sudser" in Hollywood. soap opera. 5: In the lingo of Variety, a "diskery" is a company that produces these. records. Round 4. Category: The 7 Continents 1: Population in summer: about 4,000; in winter, about 1,000. Antarctica. 2: At over 200 people per square mile, it has the highest population density. Asia. 3: This continent has the highest per capita GNP at about $20,000 a person. North America. 4: This continent is also a commonwealth. Australia. 5: Its mainland section is composed of 12 independent countries. South America. Round 5. Category: "Go"Ing 1: Transportation for kids. go karts. 2: From a Persian word for "snake-eater", a markhor is a wild type of this bearded ruminant. goat. 3: This 1965 record was Shirley Bassey's biggest hit in the U.S.. "Goldfinger". 4: A word for mining haphazardly in irregular holes comes from the name of this burrowing rodent. gopher. 5: Biblical name shared by the oldest son of Japheth and a TV Marine. Gomer. Thanks for listening! Come back tomorrow for more exciting trivia!

What does it mean to be a Belgian national, the child of two Tunisian parents? Listen to Malik (alias) share his stories of growing up as the only family of color in a small town in West Flanders, and how his experiences as a Muslim shaped his view on issues around racism and racists.

Benji & LR discuss the second mountain finish of the Volta a Catalunya in its 4th stage. Can anyone overthrow INEOS, or does the breakaway take triumph? We also venture into West-Flanders for the Women's Oxyclean Classic. Photo | Cor Vos Show Partner | https://lecol.cc Introducing Drops Le Col | https://lecol.cc/pages/introducing-drops-x-le-col If you enjoy the LRCP, and you want to support us by leaving a tip, feel free to do so here: https://ko-fi.com/lanternerougecyclingpodcast

Vallter 200, the first mountain finish of the Volta Ciclista a Catalunya arises. We also venture into West-Flanders for the Oxyclean Classic. Photo | Cor Vos Show Partner | https://lecol.cc Introducing Drops Le Col | https://lecol.cc/pages/introducing-drops-x-le-col If you enjoy the LRCP, and you want to support us by leaving a tip, feel free to do so here: https://ko-fi.com/lanternerougecyclingpodcast

Located in the West Flanders city of Roeselare, Rodenbach has been making dark ales for 200 years in a brewery that inspires the reverence of an old church. The brewery’s history, their process, and the beer’s quality make Grand Cru one of the most important beers in Belgium.

- 128 cases of British coronavirus strain in West Flanders retirement home- More than 96,000 people have been vaccinated so far- 300 join cabaret-style protest outside Monnaie for culture sector

Quiquendone is a small town in West Flanders, whose citizens are the wisest, most sociable and hospitable people...Uitgegeven door SAGA EgmontSpreker(s): B. J. Harrison

The best way to describe the Third Ypres (Passchendaele) Campaign of 1917. It’s ‘slog.’ When you think about a drudging act that seems to accomplish nothing, this battle is it. Mud. Mud to your waist. Everything sinks down several feet into mud. Tanks, Cars, guns, horses, everything stuck in mud. Images of a battlefield landscape with pockmarked holes and mist rising from the plains with shattered trees is characterized by the third battle of Ypres.The battle took place on the Western Front from July to November 1917 over control of ridges near the Belgian city of Ypres in West Flanders. Private R.A. Colwell described the scene in 1918 as follows: "There was not a sign of life of any sort. Not a tree, save for a few dead stumps which looked strange in the moonlight. Not a bird, not even a rat or a blade of grass. Nature was as dead as those Canadians whose bodies remained where they had fallen the previous autumn. Death was written large everywhere.”

The best way to describe the Third Ypres (Passchendaele) Campaign of 1917. It’s ‘slog.’ When you think about a drudging act that seems to accomplish nothing, this battle is it. Mud. Mud to your waist. Everything sinks down several feet into mud. Tanks, Cars, guns, horses, everything stuck in mud. Images of a battlefield landscape with pockmarked holes and mist rising from the plains with shattered trees is characterized by the third battle of Ypres.The battle took place on the Western Front from July to November 1917 over control of ridges near the Belgian city of Ypres in West Flanders. Private R.A. Colwell described the scene in 1918 as follows: "There was not a sign of life of any sort. Not a tree, save for a few dead stumps which looked strange in the moonlight. Not a bird, not even a rat or a blade of grass. Nature was as dead as those Canadians whose bodies remained where they had fallen the previous autumn. Death was written large everywhere.”

Is there any other country quite as revered in the world of beer as Belgium? While many start their continental beer journey in their local supermarket with commercialised brands such as Leffe and Duvel, it’s usually only a matter of time before they’re booking Eurostar tickets to Bruge, taking a pilgrimage to Brasserie d'Orval, before visiting the Lamic mecca:

IVC is a Belgium flooring manufacturer who specialise in Vinyl flooring and carpet tiles. They manufacture heterogeneous vinyl, LVT and carpet tile floors for commercial projects from their Belgium factories.   I met with Ivo Schintz, President of Commercial Flooring, at their headquarters in Waregem in the Belgian province of West Flanders.   In this episode, we discover how IVC made the shift from supplying residential to commercial, the importance of sustainability and how specifying IVC flooring can reduce traffic jams. How to be a kick-ass Interior Designer.  Come and join us on the Interior Design BA(Hons) course at the University of Plymouth.https://www.plymouth.ac.uk/courses/undergraduate/ba-interior-design Thanks to Dave Clarke from @iamthehow (http://www.iamthehow.com) for production support and advice invaluable in the setting up of this Podcast. Mark Frith (insta @fritzthekat Twitter @markfrith) for composing the music and all your support and advice along the way. Kay Hanson (insta @kay_v_hanson) for her planning support and co-hosting for these and our educational podcasts for UoP I’d really like to hear your feedback on the podcast.  Leave a comment or get in touch via twitter @multi_story. Thanks for listening.  Bye for now.

The Third Battle of Ypres (German: Dritte Flandernschlacht; French: Troisième Bataille des Flandres and Dutch: Derde Slag om Vlaanderen), also known as the Battle of Passchendaele (/ˈpæʃəndeɪl/), was a campaign of the First World War, fought by the Allies against the German Empire.[a] The battle took place on the Western Front, from July to November 1917, for control of the ridges south and east of the Belgian city of Ypres in West Flanders, as part of a strategy decided by the Allies at conferences in November 1916 and May 1917. Passchendaele lies on the last ridge east of Ypres, 5 mi (8.0 km) from Roulers (now Roeselare) junction of the Bruges (Brugge) to Kortrijk railway. The station at Roulers was on the main supply route of the German 4th Army. Once Passchendaele Ridge had been captured, the Allied advance was to continue to a line from Thourout (now Torhout) to Couckelaere (Koekelare). Further operations and a British supporting attack along the Belgian coast from Nieuport (Nieuwpoort), combined with an amphibious landing (Operation Hush), were to have reached Bruges and then the Dutch frontier. The resistance of the 4th Army, unusually wet weather in August, the beginning of the autumn rains in October and the diversion of British and French resources to Italy, enabled the Germans to avoid the general withdrawal which had seemed inevitable in early October. The campaign ended in November, when the Canadian Corps captured Passchendaele, apart from local attacks in December and early in the new year. The Battle of the Lys (Fourth Battle of Ypres) and the Fifth Battle of Ypres of 1918, were fought before the Allies occupied the Belgian coast and reached the Dutch frontier. A campaign in Flanders was controversial in 1917 and has remained so. The British Prime Minister, David Lloyd George, opposed the offensive, as did General Ferdinand Foch, the Chief of Staff of the French Army. Field Marshal Sir Douglas Haig, commander of the British Expeditionary Force (BEF), did not receive approval for the Flanders operation from the War Cabinet until 25 July. Matters of dispute by the participants, writers and historians since 1917 include the wisdom of pursuing an offensive strategy in the wake of the Nivelle Offensive, rather than waiting for the arrival of the American Expeditionary Force (AEF) in France. The choice of Flanders, its climate, the selection of General Hubert Gough and the Fifth Army to conduct the offensive, debates over the nature of the opening attack and between advocates of shallow and deeper objectives, remain controversial. The time between the Battle of Messines (7–14 June) and the first Allied attack (the Battle of Pilckem Ridge, 31 July), the extent to which the internal troubles of the French armies influenced the British, the effect of the exceptional weather, the decision to continue the offensive in October and the human costs of the campaign, are also debated. --- Support this podcast: https://anchor.fm/thehistoryexpress/support

This episode we hear from Michael, a Flamish Radio - host, Michael was in town and found himself on the other side of the mic as he is usually he one that does interviews :). The talk bout Berlin, radio, a recent tragedy and Pop Crimes as well as comedy. Super chill chat - tune in and check it out. Enjoy! *there are some point cut off but that was to remove wind noise* Tooics covered Being able to make something out of nothing No pretetiouness Death in family https://en.wikipedia.org/wiki/Kortrijk 8:00 Working for Radio in Belgium Making Radio in Belgium 9:00 Small City - Naked Walking 10:00 Getting into Radio 10:50 News Show in West Flanders 13:00 Police that didn’t make the because of 1 cm 14:30 Emoji News - Pop Emoji - 14:00 People Stealing Poop Emoji 15:30 Voice dubbing cartoon in Flemish 17:00 Voice acting in cartoons Grandchild named Wolf 20:00 Finding Interview Guests 25:00 Death To Immigrants Comedy 26:20 Ironing and Listening to Comedy 27:00 Ironing and Comedy Round Iglesias 30:00 Hannah Gatsby 32:30 Langauge Fluency In Belgium 34:00 Olympia Stadium 35:35 Olympia Propaganda Movie - Propaganda37:40 Spending Free Time 40:00 Rap Time 43:00

Happy Monday, everyone! This week, Ryan and Alex are trying Rodenbach Grand Cru by Brouwerij Rodenbach. In 1821, the four Rodenbach brothers (Pedro, Alexander, Ferdinand and Constantijn) invested in a small brewery in Roeselare, in the West Flanders province of Belgium. The brothers agreed to a partnership for fifteen years. At the end of this period, Pedro and his wife, Regina Wauters, bought the brewery from the others and Regina ran the business while Pedro served in the military. Their son Edward later took over the brewery (1864), and it was during his directorship that the brewery saw great growth. Edward's son, Eugene, took over in 1878 and, in preparation for this position, travelled to England where he learned how to ripen beer in oak barrels and then mix old and young beers. It was this that became the method of producing beer that Rodenbach became famous for. As Eugene produced no male offspring, a public limited liability corporation was created and most shares remained in the hands of descendants of the Rodenbachs until 1998 when the brewery was sold to Palm Brewery. Matured in oak foeders, Rodenbach Grand Cru is complex with a fruity, tart taste. This week on FDB - we learn of one man’s technique in stealing a chainsaw, fan over the smallest Battle of the Bands winner, discuss how badly we’d really want the internet, and more! Now please kick back, and enjoy another sit down with Friends Drink Beer. To support Brouwerij Rodenbach and find out more about their beers, visit: Website: cheers.rodenbach.be Instagram: @rodenbachbeer Facebook: rodenbachbeer BEER EVENT OF THE WEEK EVENT: Smog City Anniversary Party WHERE: Smog City Brewing in Torrance, CA WHEN: April 20th, 2019 WHAT: Join them for another epic anniversary party, complete with over 25 exceptional and limited beers on tap, as well as VIP tickets and VIP tours of the facility. Those VIP tickets include early entrance to the brewery and early access to their extra limited beers, beer cocktails, beer garden, game play and some quality one on one time with the owners, Laurie and Porter. This also includes 5 tasters, 2 full pours and 1 bottle each of the two anniversary beers they’re releasing this year; a farmhouse ale brewed with Riesling Juice and a sticky, dank IPA called the 4.20 Juice Juice. They’ve also been hoarding kegs of super limited cellar beers for events just like this! Rest assured, this year, they’re bringing out the big guns! You can check out more about it at smogcitybrewing.com Have a question for Ryan & Alex? Submit it today at www.friendsdrinkbeer.com, and we will answer it on the next episode! Lastly if you like the show, donate to us and show your support: www.patreon.com/friendsdrinkbeer CREDITS Alex Hobbs - Executive Producer Ryan Roope - Executive Producer Episode Written By - Jared Brody & Alexis Ashjian

Hey Beer Aficionados! This episode we did a road trip to none other than Belgium (aka Disneyland for Beer Aficionados) and sampled as many wares as we could reasonably get our hands on.  One of those wares being Westvleteren 12 (the holy grail of beer) direct from the St. Sixtus Trappist Abbey in West Flanders.  Join us for this beer adventure! Keep Calm & Beer On, Luv Dr. & Mrs. Evil, The Maadmen and Gord

Stream this and previous episodes on demand from www.bitesz.com (mobile friendly) Hi everyone, Alex with the Show Notes for Episode 17. And in this episode I take you to Bruges...Belgium's most popular tourist destination...a perfectly preserved medieval town...and famous for their chocolates. From google: 'Bruges, the capital of West Flanders in northwest Belgium, is distinguished by its canals, cobbled streets and medieval buildings. Its port, Zeebrugge, is an important center for fishing and European trade. In the city center’s Burg square, the 14th-century Stadhuis (City Hall) has an ornate carved ceiling. Nearby, Markt square features a 13th-century belfry with a 47-bell carillon and 83m tower with panoramic views.' Some come and visit this charming town with me. Subscribe, rate and review Travel First at iTunes, audioBoom, stitcher, Pocketcasts, Podbean, Podcast addict or any good podcatcher app. Email us at hello@bitesz.com Have you joined our insiders list yet? http://www.bitesz.com/join-our-mailing-list For more travel goodness, follow us on Facebook, twitter, Instagram and Google+: Facebook: @travelfirstpodcast twitter: @travelfirstpod Instagram: @travelfirstpodcast Google+: https://plus.google.com/u/2/collection/wi0YaB If you're enjoying our podcast, please share and tell your friends. The best possible recommendation we can have is one from you. #travel #holiday #Europe #Bruges #Belgium #chocolate Learn more about your ad choices. Visit megaphone.fm/adchoices See acast.com/privacy for privacy and opt-out information.

Thomas' ultimate goal is living independently from centralised services like banks. Though he is a developer, he chose to leave the computer what it is in his free time, and went 'on the road'. Inspired by the Ghent Bitcoinstad project, he kicked off his own project 'ieper bitcoinstad', his hometown Ieper located in Flanders Fields in a remote corner of the country. Ypres (aka leper), is a town in the Belgian province of West Flanders. It's surrounded by Ypres Salient battlefields, where many cemeteries, memorials and war museums honor the German-Allied battles that unfolded in this area during World War I.Topcis covered during this Blab are : - Thomas' real life experiences of promoting Bitcoin for retailers.- How to spread the word about Bitcoin Ieperstad.- What is there to win when merchants in town accept bitcoin?Websitehttp://www.ieperbitcoinstad.be/Project description (Dutch) http://www.ieperbitcoinstad.be/bitcoi...Handouts - flyers for merchantshttp://www.ieperbitcoinstad.be/folder...Planning to accept bitcoin as merchant ? Checklout https://www.bitkassa.nl/

Tower Bridge Road 23 October 2015