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4 episodes with whisking
3 episodes with whisking
2 episodes with whisking
The Spin Chagrin, a concept that finds Frank having to watch a movie he's never seen before based on the random spin of a wheel filled with off-the-wall genres, continues into its third year; the twist this year is that all the categories are quotables from Frank himself. In this episode, Frank's category was "Whisking the Broth.” For this category, he watched and reviewed only one movie - Blumhouse's 2024 food-based horror movie, House of Spoils, starring Ariana DeBose.
Ready to stir up some serious success in your dental practice? In this episode, Heidi will share her expert recipe for financial success, from uncovering hidden revenue streams to crafting a vibrant office culture by making your team feel appreciated and motivated. Learn how to plug those pesky revenue leaks, monitor crucial metrics, and implement strategies to boost your profits. And here's the big surprise: Heidi has developed a revolutionary coaching app packed with everything you need to make a clear business plan, gain personal development, understand your financials, and more. Download it now on Google Play or the App Store by searching for "Coach Heidi Mount."Connect with Heidi on Instagram @HeidiMountDentalCoach and email her at Heidi@CoachingDentist.com for more insights.To learn more about eAssist Dental Solutions or to schedule your complimentary consultation, visit https://shorturl.at/h6bUX.
In this episode, John Kanell, founder of Preppy Kitchen and New York Times best-selling author, shares his love for cooking and the joy of family time in the kitchen. He emphasizes being present with your children and connecting through food. John offers baking tips, like using a kitchen scale and avoiding overmixing. His new cookbook Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes is packed with easy recipes for busy parents, influenced by his heritage, adding bright flavors to dishes. Overall, the chat highlights the joy and importance of cooking as a family. So, grab your aprons and enjoy the magic of creating delicious moments together! Links: https://preppykitchen.com https://www.instagram.com/preppykitchen https://www.youtube.com/@PreppyKitchen
The St. John's Morning Show from CBC Radio Nfld. and Labrador (Highlights)
Chiyo the cat lives in Paradise, but she's quickly becoming an internet sensation, adding thousands of new Instagram followers every week. Chiyo joined us in the studio this morning, along with her owner Nicole Hall.
Whisking sweet dreams into reality, one apple tart at a time.
I talk understanding addictive tendencies using FFXI, Wii U/3DS shutdown's impact on my view of games, and 2008's ultimate stress relief game. Podcast Links Opening Music from Zenses: RainforestDLSite Disables Most Credit Card Company ProcessingLove & Berry's Arcade Button ToyCapcom Ending Toware no Palm ServiceGunvolt PuzzMixNatsumon's English Named Trademarked OCP Links: OCP Ko-fi OCP Main Channel OCP Plus! Commentary Channel PC-FX Fan Club YouTube One Controller Port Website
Matcha is a suspension of microscopic particles, usually with a thick head of froth. Left to time, the particles sink to the bottom and the foam disappears. The rate of decline is determined by the whisking skill and the quality of the tea. https://sanko-cha.com/blogs/third-wave-matcha/the-science-of-whisking-matcha
Try the best green tea we've found after traveling around Japan: https://nioteas.com
We're still rockin' around the Christmas tree and cooking up a storm. Happy New Year, music lovers. Wishing you and yours happiness, love, peace and realizing your dreams. I'm happy I never dreamed about opening a bakery, God knows the desires of your heart. Relax, keep a song in your heart and dream BIG in 2024. Thank you for your support over the past two years. Has it really been that long? I promise to figure out how to find and read your comments.
In this episode of Well-Oiled Operations, host Stacy Tuschl is joined by Mignon Francois to share her inspiring journey from starting a baking business with just $5 to becoming a sought-after entrepreneur with multiple successful locations. From her humble beginnings in Nashville, Tennessee, to expanding to New Orleans, Louisiana, Mignon's bakery has earned acclaim as one of the best in the nation. Tune in to hear her insights on entrepreneurship, overcoming challenges, and embracing the power of belief. She discusses the process of letting go, building a dedicated team, and cultivating a strong vision for the future. With her powerful analogies and unwavering positivity, Mignon's story is a testament to the incredible heights that can be achieved with determination and faith. Also in this episode: Mignon's entrepreneurial journey. Taking advice from people further along than you. The blood, sweat, and tears that went into building a business. Selling too much and keeping up with inventory. How to create a process for success. The hardest part of scaling the business. Opening up multiple locations Consistency in flavor for each location and how she would keep the recipe for herself. Subscribe To Well Oiled Operations with Stacy Tuschl: Apple Podcast | YouTube | Spotify Connect With Stacy Tuschl: Website | Facebook | LinkedIn | Instagram Work with Stacy Tuschl: Join Stacy on her upcoming Masterclass: www.welloiledoperations.com/class Book A Call With Stacy: https://stacytuschl.com/BookCallPodcast The Well Oiled Operations Program: https://stacytuschl.com/well-oiled-transitions/ All of our best freebies – Just for you!: https://stacytuschl.com/research-and-knowledge/ About Stacy Tuschl And Well Oiled Operations: As a best selling author, speaker, and successful business owner, I empower small business owners to thrive. Through my Well-Oiled Operations™ approach, I assist entrepreneurs in attracting customers, increasing profits, and finding personal happiness. My proven process helps students overcome challenges, reach their full potential, and establish self-sustaining ventures—all while maintaining a balanced life. You shouldn't sacrifice your well-being for your business; your business should enhance your life. I understand the worries and doubts you face, but trust me, your dreams can be realized. Let me guide you in transforming your local business into your ultimate vision, fostering tranquility, prosperity, and fulfillment. This Podcast Is Produced, Engineered & Edited By: Simplified Impact
Get your tastebuds ready for an exquisite journey as we whip up a delicious conversation with Chef Jeff and Manny Haider, the culinary wizards of the McLaren IndyCar Racing team. Expect to be tantalized as they walk you through the art of creating masterpieces like a Cuban hamburger, a gourmet beef filet, and even the much-loved bacon wrapped meatloaf. But wait, there's more! We also dish out a fun reference to the movie "The Jewel of the Nile" for some extra zest!Whisking away from the kitchen, we delve into the unique world of cooking for racing teams. Jeff and Manny spill the beans on the challenges they face, from braving extreme weather conditions to catering to the strict diets of the drivers. You wouldn't want to miss their garlicky anecdote that added a dash of humor to a practice session. They also talk about the importance of having a good working relationship with the nutritionists and the camaraderie in their kitchen that makes it all work.Finally, we explore the role of creativity and passion in the culinary world. Our culinary guests share on how they blend contrasting flavors and colors to create visually appealing dishes that are just as delicious. We also get a peek into the cooler, a crucial part of their kitchen, and hear some funny cornstarch stories. The chat also touches on some serious issues like the recent labor shortage in the restaurant industry. Join us in this savory conversation that celebrates our podcast ranking in the top 100 in Apple podcast charts in the food category for 46 weeks. Satisfaction guaranteed, you won't want to miss this feast of a conversation!IEKl7T4o5ugmHD9bVNIp Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/
Ever wondered what goes on behind the scenes at a revered institution like Kennedy Center's Reach expansion campus? Today's episode pulls back the curtain, as we're joined by Jane Raleigh, a visionary who climbed the ranks from intern to director of dance programming at the Kennedy Center. She'll give us a backstage pass to the world of dance and her work with the Brown Ballerinas' Dream Big Intensive program. Jane reveals the art of collaboration and the relentless dedication needed to amplify local talents and empower community leaders.Whisking us into the realm of the young and talented, we're thrilled to have 13-year-old Dior Brown, the United States Ambassador of Brown Ballerinas. Dior shares how her passion for dance sparked dreams of performing on Broadway, and the transformative lessons she's learned about self-confidence, creativity, and thoughtful practice during her journey in the Kennedy Center's intensive program. But the dance floor extends beyond the United States. Paula Brown, founder and artistic director of the Paula Brown Performing Arts Center, takes us on an inspiring cultural journey between the United States and South Africa - a testament to the remarkable growth and empowerment dance can spark across continents.Our journey continues as we meet Hope Dimmons, the South African Ambassador for the Brown Ballerinas Dream. This 15-year-old dancer unveils her experiences, dreams, and challenges from her time at the Kennedy Center's Dream Big Intensive. Her stories of mastering attention to detail, regular practice, and her aspirations of pursuing theater underscore the truly international language of dance. This episode is a testament to the power of dance, the resilience it nurtures, and the unity it fosters across borders. Join us for an episode filled with passion, dreams, and the beauty of dance.Original music and audio production provided by Jarrett Nicolay at Mixtape Studios. www.mynewmixtape.com
Stalking Shakespeare: A Memoir of Madness, Murder, and My Search for the Poet Beneath the Paint by Lee Durkee https://amzn.to/42VgEF8 A darkly humorous and spellbinding detective story that chronicles one Mississippi man's relentless search for an authentic portrait of William Shakespeare. Following his divorce, down-and-out writer and Mississippi exile Lee Durkee holed himself up in a Vermont fishing shack and fell prey to a decades-long obsession with Shakespearian portraiture. It began with a simple premise: despite the prevalence of popular portraits, no one really knows what Shakespeare looked like. That the Bard of Avon has gotten progressively handsomer in modern depictions seems only to reinforce this point. Stalking Shakespeare is Durkee's fascinating memoir about a hobby gone awry, the 400-year-old myriad portraits attached to the famous playwright, and Durkee's own unrelenting search for a lost picture of the Bard painted from real life. As Durkee becomes better at beguiling curators into testing their paintings with X-ray and infrared technologies, we get a front-row seat to the captivating mysteries—and unsolved murders—surrounding the various portraits rumored to depict Shakespeare. Whisking us backward in time through layers of paint and into the pages of obscure books on the Elizabethans, Durkee travels from Vermont to Tokyo to Mississippi to DC and ultimately to London to confront the stuffy curators forever protecting the Bard's image. For his part, Durkee is the adversary they didn't know they had—a self-described dilettante with nothing to lose, the “Dan Brown of English portraiture.” A lively, bizarre, and surprisingly moving blend of biography, art history, and madness, Stalking Shakespeare is as entertaining as it is rigorous and will forever change the way you look at one of history's greatest cultural and literary icons.
Today on Sense of Soul podcast, we have Michael André Ford he is also known as the American Angel Intuitive. He is the author of Listening to Angels: How to Listen to Angels for Answers to Life Questions, and the host of the new YouTube show, Angels, Positivity and Love. With his unique ability to pull back the veil means people get to meet, hear and see Angels, spirit guides, and other well-known compassionate figures. As Michael moves energy (what he terms "Whisking"), you transition out of thinking into your heart where ALL is possible. There, you hear, feel and see the beautiful beings that are here to support you on your present journey. There is healing as well when you Allow, Ask & Receive. There are no limits. Michael believes that the greatest form of human compassion is to empower people to listen for their own answers to their life questions. When you are ready to meet Angels, schedule a session with Michael. http://www.michaelandreford.com/ LISTENING TO ANGELS ($4.99) was Amazon's #2 Bestseller in Angels from MARCH 25-26, 2023 & APRIL 30, 2022. Endorsed by 3x NYT Bestselling Author Anita Moorjani. www.Amazon.com/author/angels Also check out his new YouTube hit show, "ANGELS, POSITIVITY & LOVE" which airs each Sunday @ 7:15 AM CT www.YouTube.com/@MichaelAndreFord Follow his journey on IG @michaelandreford Join Sense of Soul's Spring Book Club!! Starting on Sunday April 16th! We will be reading ‘The God Solution' The Power of Pure Love By Neale Donald Walsch Learn more here https://www.mysenseofsoul.com/spring-book Visit Sense of Soul at www.mysenseofsoul.com Do you want Ad Free episodes? Join our Sense of Soul Patreon, our community of seekers and lightworkers. Also recieve 50% off of Shanna's Soul Immersion experience as a Patreon member, monthly Sacred circles, Shanna mini series, Sense of Soul merch and more. https://www.patreon.com/senseofsoul Follow Sense of Soul Podcast on Social Media: https://www.facebook.com/SenseofSoulSOS
In this episode Dana interviews one of her former students to learn more about her journey to become a registered dietitian and her meal prep business. Melissa combines her love of cooking and dietetics to help craft healthy meals for her clients. Connect with Melissa at:Email: Melissa@whiskingnutrition.com Insta: whiskingnutrition Website: www.whiskingnutrition.com Learn more about Dana's RD Exam tutoring options at https://www.danajfnutrition.com/tutoring and join the free Facebook page here!
Welcome to the future - our next interview feels like a leap in time… sea gliders! Is it a boat? Is it a plane? Whisking you up like an America’s Cup yacht, they can get you from Wellington to Christchurch in an hour on a pocket of air above the ocean. 25 of the electric gliders are coming here after a $700 million deal - but despite the price tag the flights will cost YOU next to nothing. Shah Aslam is the CEO of Ocean Flyer the new business bringing these boat planes here. [ ‘is it a boat, or is it a plane?’.. You’re listening to Shah Aslam, CEO of Ocean Flyer, the newly formed kiwi business bringing us flying boats to rival domestic airlinesSee omnystudio.com/listener for privacy information.
Sicily is typically known for being the "toe" of Italy's "boot." Even though it is the toe or ball of Italy, Sicily has so much to offer for tourists who are looking to explore a new place.On this episode, I introduce you to my guest, Irene Matranga, where she is one of the founders of Isola di Persefone. Irene and her colleagues are spread out throughout Sicily so you'll never need to be alone when exploring this beautiful Island. Each of her colleagues are experts in their location and specialize in guiding families and couples, but open to anyone who is interested in private tours where they show you the best parts of Sicily.Some highlights we talk about in this episode:Learn more about Irene's story and the start of Isola di Persefone with her friendsWhat types of tours they offers and who they are specifically for Where each of the tour guides are located in SicilyThe types of unique experiences Sicily has to offerFind out about some hidden gems for food places to visit and explore in Sicily_________________________________________________________TRANSCRIPT is available!Did you love today's episode? Don't forget to click "Subscribe" and share with us a comment on how you're loving the podcast so far!Are you interested in being featured as a tour guide or host on our podcast? Go to our website to find out how YOU can have a chance to share your story and elevate your voice by sharing more about your background, what you offer, and fun facts and tips about your city!Travel Experiences Reimagined Links:InstagramFacebookTwitterWebsiteSupport the show (https://www.buymeacoffee.com/tereimagined)
Elizabeth Holmes was considered to be a brilliant and charismatic innovator. Her groundbreaking laboratory ideas and Theranos were poised to turn the world of laboratory testing upside down. We learn deception and greed greased the slippery slope to Theranos's implosion and Elizabeth's epic downfall. We explore the who, what, when and why of this fascinating story. And what better to serve up with this complicated combination of drama and delusion? A delightful BLOOD orange Souffle! Just like this episode, souffles are a complicated subject matter, that when done well are amazing culinary feats, but often end up deflated failures! Are you up to the task?BLOOD ORANGE SOUFFLEMakes 8 soufflesIngredients:8 medium blood oranges½ teaspoon of blood orange zest¼ granulated sugar3 large eggs, separated1 tablespoon cornstarch1 tablespoon orange marmaladeConfectioners' sugarSoftened Butter and white sugar to prepare ramekins Directions:· Preheat the oven to 400°. Line a baking sheet with parchment paper.· Rub ramekin interior with softened butter and dust with sugar. Refrigerate 30 min.· Using a microplane, zest ½ teaspoon of zest, set aside. · Peel blood orange, squeeze ½ cup of juice into a medium saucepan (reserve additional juice for another use). · Add 2 tablespoons of granulated sugar to the saucepan and bring to a simmer over medium heat. Cook until sugar is dissolved. · While juice is simmering, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth. · Whisking constantly, temper the hot orange juice into the egg yolk mixture, be careful not to scramble yolk mixture. · Add the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute. · Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade. Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.· In a clean, medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form. Fold the whites into the cooled orange mixture until well blended, be careful not to deflate the whites. · Spoon the filling into the prepared ramekins, leaving 1/4 inch at the top. Level top of souffle with an offset spatula or a knife. If you do not level, you will have rustic-looking souffles. · Bake for 12 to 13 minutes, until the soufflés are risen and golden on top. Transfer to serving plates, dust with confectioners' sugar and serve immediately.
Hollywood Brown Derby Cobb Salad(found on www.disneyfoodblog.com)Salad Ingredients:-1 cup chopped iceberg lettuce leaves, washed and spun dry -1 cup chopped chicory leaves, washed and spun dry (radicchio and curly endive work just the same) -1 cup tender sprigs of watercress, washed and spun dry -1 pound turkey breast, finely chopped -2 medium-sized, ripe tomatoes, peeled, seeded and finely chopped -1 avocado, peeled, seeded and finely chopped -½ cup crumbled blue cheese (about 2 ½ ounces) -6 strips bacon, cooked crisp, drained, and crumbled* -3 hard boiled eggs, peeled and finely chopped -2 tablespoons snipped fresh chives -1/2 cup bleu cheese, crumbled -½ cup The Hollywood Brown Derby Old Fashioned French Dressing (not the orange French dressing we are used to, more like a vinaigrette)Dressing Ingredients:-2 tablespoons of water -2 tablespoons red wine vinegar -1 tablespoon freshly squeezed lemon juice -½ teaspoon Worcestershire sauce -½ teaspoon salt, or to taste -½ teaspoon minced garlic (one clove) -¼ teaspoon of sugar -1/8 teaspoon of freshly ground black pepper, or to taste -1/8 teaspoon dry English mustard (ground mustard works too!) -1/3 cup vegetable oil -2 tablespoons olive oilDirections:Step 1: Cook bacon and hard-boiled eggs. For an easy tip, cook bacon in the oven at 350 F for 30-40 mins. while preparing everything else!Step 2: Next you want to work on your dressing! In a small bowl, combine water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, pepper, and dry mustard. You are adding ALL of the dressing ingredients except vegetable oil and olive oil. Whisk together until well blended. Whisking constantly, add the vegetable oil and olive oil in a steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.Step 3: The art and beauty of this salad is that all the ingredients are all very finely chopped! So, get to chopping! Finely chop the iceberg lettuce, chicory, and watercress. Toss the finely chopped iceberg lettuce, chicory and watercress together and arrange in a large salad bowl.Step 4: Chop all ingredients (turkey, avocado, tomatoes, blue cheese, bacon, and eggs). What I learned is that it is better to keep all of these items in separate bowls until you are ready to serve the salad. That way you don't have tomato juices running through the lettuce and other items making everything soggy.Step 5: When ready to serve, arrange all ingredients in straight and separate lines across the top of the greens. Sprinkle the snipped chives in two diagonal lines across the top of the salad (I found it easier just to make one line).Step 6: At the table when you are ready to serve, pour in all of your dressing and toss the entire salad.
This week Clemy Crowther joins host Narmeen to talk us through her dream event. Whisking us away to Mexico, this is an exciting reunion and retreat for all of Clemy's volunteer colleagues over the years.
In our final episode of the year we bring in new homies Alivia and Robert! Alivia is a local artist, singer, and co-host of The Haze of Our Lives Podcast. You can follow everything Alivia with the Links below. The Haze of Our Lives Podcast - https://open.spotify.com/show/72dsR3BYHzgv2GbUgLPmZJ ART - https://www.instagram.com/whaleatheart/ Alivia - https://www.instagram.com/mualivia/ You can follow Robert on IG Here: https://www.instagram.com/ca_grown96/
Whisking his way through the square during a heart-pounding game of Quidditch, it's the boy wizard himself, Harry Potter.
Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.07.01.182238v1?rss=1 Authors: Vagnoni, C., Baruchin, L. J., Ghezzi, F., Ratti, S., Molnar, Z., Butt, S. Abstract: Development of the cortical circuits for sensory-motor processing require the coordinated integration of both columnar and long-range synaptic connections. To understand how this occurs at the level of individual neurons we have explored the timeline over which vasoactive intestinal peptide (VIP)-expressing interneurons integrate into mouse somatosensory cortex. We find a distinction in emergent long-range anterior-motor and columnar glutamatergic inputs onto layer (L)2 and L3 VIP+ interneurons respectively. In parallel, VIP+ interneurons form efferent connections onto both pyramidal cells and interneurons in the immediate column in an inside-out manner. Cell-autonomous deletion of the fate-determinant transcription factor, Prox1, spares long-range anterior-motor inputs onto VIP+ interneurons, but leads to deficits in local connectivity. This imbalance in the somatosensory circuit results in altered spontaneous and sensory-evoked cortical activity in vivo. This identifies a critical role for VIP+ interneurons, and more broadly interneuron heterogeneity, in formative circuits of neocortex. Copy rights belong to original authors. Visit the link for more info
Whisking a child abroad, away from one of its parents, looks set to be treated differently by the courts from now on. The Court of Appeal has ruled in favour of a mother who argued that forcing her son's return to Australia would put him at grave risk. She asked judges to force the father making the complaint to provide his criminal history and family court records. The case sets a precedent whereby courts can demand background information from both parents. Ben Strang has been following this case for the past 18 months, speaks to Kim Hill.
In this episode, I spoke with Julie from Whisking Apples, about the curriculum she is creating that uses recipes as the backbone of a complete learning experience. It was such a pleasure to talk with Julie about this refreshingly new approach to homeschooling. Julie's website is: WhiskingApples.com Follow her on Instagram @WhiskingApples Support the Podcast, and help me get my own computer by joining my Patreon's. Follow Four In Tow on Facebook, Instagram, Twitter, and Pinterest. www.FourInTowPodcast.com
Have you asked yourself the question, “How long should raw milk last?” It’s a good question and I’ll address it today, and provide a great ice cream base recipe. You won’t have to worry about the cream lasting a long time. Your cream won’t last long because the ice cream recipe uses it up. Homemade ice cream is the perfect complement to an early autumn day that feels like summer is still hanging on. Welcome new listeners and welcome back veteran homestead-loving regulars. I appreciate you stopping by the FarmCast every week. There wouldn’t be a show without you. Are you ready to get to it? Let’s go. Today’s Show Homestead Life Updates How Long Should Raw Milk Last? Ice Cream Base Recipe Homestead Life Updates Garden The garden is done. Well, there are a few sweet potatoes to be dug up, but other than that, it’s all gone. Whew. Now we can rest until the spring. Well, not quite. There are clean up tasks and winter preparation of the beds, adding compost to improve the soil over the winter and covering the beds to keep the moisture in and the weeds out. Quail We are ready for another batch of quail eggs in the incubator. Not so many as last time. Due to the reduction of daylight, they are laying much fewer eggs. Last time it was 47. This time less than 30. Whatever comes in today will be the last of this period of collection. Eggs can be collected for 7 to 10 days and kept in a cool environment but not in the refrigerator. Most of our quail are brown coturnix. They are tan and brown with spotted plumage. We have one white one from the original batch of eggs that we purchased and one white one from that first batch that we hatched out about 2 months ago. They are already mature. The males are fertile and the females are old enough to begin laying eggs. We will take out enough females to fill out our breeding stock and the rest will go to freezer camp. Cows We are down to one bull from this year’s calves and we have just offered up Egwene for sale as well. She is our purebred Jersey heifer calf. Her mom is certified A2A2 and her sire is also certified A2A2. If you are interested please let us know. She is a lovely calf and quite affectionate if she thinks you have a bottle. We are weaning her and she has only a day or so left where she will get milk. At 5 ½ months old, she is developed enough to live on grass. Homesteading requires tough choices and letting go of favored animals is one of them. I will miss her but we have to be true to our plan. Seasonal Affective Disorder (SAD) The cooler weather we have had recently has been such a blessing. I hope it has been for you as well. I’m not a fan of summer. I like it okay in the beginning but it just seems to drag on and on. I’m the same way about winter. My favorite season is a toss up between spring and fall. Right now, fall is my favorite season, but I can guarantee you that in March my favorite season will be spring. I tend to get seasonal affective disorder. Anyone familiar with that? As the winter drags on and there is less sun, vitamin D can be in short supply and depression may not be far behind. Usually by the end of January I’m feeling it and by the end of February I can be almost immobile. My level of motivation has fallen through the floor. These days I just accept what is and don’t try to fight it. I revel in my – shall I say – laziness and enjoy it while it lasts. Come spring the world will spin out of control with so much to do and no time to do it all. It’s a familiar cycle for me. I’ve learned to ride it like a roller coaster. Let’s get to today’s topic. How Long Does Raw Milk Last? The short answer is nearly forever. The only thing that will stop you from consuming it is an aversion to the taste. First it becomes sour. Next it will thicken into yogurt. However, it will be a very strong yogurt. That yogurt will last a month or more. Along that time line you can drink the milk, use it in cooking, make cultured butter and buttermilk, and so on. Contrast that with pasteurized milk. Pasteurized milk does not sour, it rots. It truly goes bad and is not safe for consumption. You do not want to put it in your mouth under any circumstances. On the other hand, when raw milk ages and starts to sour, this is good! Great, in fact. What Makes Milk Sour and What Do I Do with It? The reason raw milk starts to sour is because beneficial, probiotic bacteria amounts are increasing and using up the lactose sugar, making it taste sour, again, like a nice unsweetened yogurt. So, how long should your raw milk last when you get it home? Sandra Clark whose website is www.healthfoodnaturally.com, has this to say: “If you get the milk the day it is milked, it will stay fresh up to 2 weeks. If it sours, no worries, it will become yogurt with no help at all (with a little sour cream on top).” Without a starter, the sour cream on top usually bitters, so you can just scrape it off and compost it if you don’t like the taste.” As for the yogurt, when we have left over milk at the end of the week, we just throw it in a ball jar and leave it in the fridge for if we get low on milk (because it has an amazingly long shelf life after turning into yogurt.)” When we do run out of milk, we just throw some honey and fruit (usually berries) in and blend the yogurt into a tasty yogurt drink.” I have some jars in there as old as two months and the yogurt tastes fine (well not like store-bought yogurt – to get that particular flavor you need to manipulate it with a bacteria starter like for cheese making – but with honey and fruit added it tastes wonderful!).” So according to Sandra it should last up to 2 weeks in your fridge. In my experience, I have kept milk for nearly a month before it soured. Because in the spring we have tons of milk, this happens often. We just keep drinking it until the flavor goes off, then use it for other purposes. What’s our Secret? What is our secret to milk lasting so long? It’s two-fold. First, cooling it quickly. The faster it gets below 40 degrees, the longer it is going to last. The second key is keeping it very cold. The colder you keep the milk, the longer it will last. Our milk refrigerator is set to 34 degrees. The problem that people have these days is having access to this great raw milk. I will do another podcast on how we got to this point. Today, I’ll just talk about where we are. There are lots of scary stories out there about how dangerous it is to drink raw milk. I say it’s hogwash and propaganda put out by some people in power with lobbyists to placate. The human species would have died out long before the pasteurization process was invented in the previous century if it was so dangerous. There are dangers in every food we consume. There are risks in every aspect of life. Assess your comfort level with the risk and make your choice. Raw Milk Choice The problem today is that in many states, there is no available choice for raw milk products unless you own your own cow. That’s why we started our herd share program. You can own part of a cow herd and receive the benefits of what your cows produce. More on that later. It’s so amazing to me that you can buy unpasteurized milk in the grocery store in 12 states, but the rest restrict it in various ways. It has to be labeled as pet milk in 4 states. 15 states allow it to be sold directly from the farm but not in the store. And of course, the herd share program is available in Virginia and 10 other states. In 9 states all sales are illegal and so are herd shares. So, 12 states think it is okay to for us buy raw milk and to consume it freely and the others are so certain we are all going to die of horrible illnesses that it has to be restricted or illegal altogether. I just cannot fathom the logic in this. If people were dying right and left, it would have been outlawed in all of those states wouldn’t it? Who is telling the truth? Recent Studies Show Raw Milk Related Illnesses are Decreasing While Access is Increasing You have to make up your own mind of course. And I will say again, there is risk in consuming any food. To help you with that decision as it pertains to raw milk, here is an article from the US National Library of Medicine Department of the National Institutes of Health (link in the show notes). It is titled Recent Trends in Unpasteurized Fluid Milk Outbreaks, Legalization, and Consumption in the United States. There is a ton of really great information in this study. Lots of data, as you might expect, and lots of charts and graphs. It’s really good stuff. I’ll quote from the Abstract. “Introduction: Determining the potential risk of foodborne illness has become critical for informing policy decisions, due to the increasing availability and popularity of unpasteurized (raw) milk. Methods: Trends in foodborne illnesses reported to the Centers for Disease Control in the United States from 2005 to 2016 were analyzed, with comparison to state legal status and to consumption, as estimated by licensing records. Results: The rate of unpasteurized milk-associated outbreaks has been declining since 2010, despite increasing legal distribution. Controlling for growth in population and consumption, the outbreak rate has effectively decreased by 74% since 2005. Discussion: Studies of the role of on-farm food safety programs to promote the further reduction of unpasteurized milk outbreaks should be initiated, to investigate the efficacy of such risk management tools.” So, there you have it. This study was initiated because they were pretty sure that the incidence of raw milk illnesses would increase as access was increased. They were wrong. There is now a push toward finding out if on-farm food safety programs are helping. I don’t need a study to tell me that they most certainly are. I’ve learned a lot of what I know because we have been studying cheesemaking for years. Others are just starting out and need to know about how to keep the environment sanitary and the milk clean. They need to know that it is really important to cool the milk quickly. Many still don’t use bulk milk tanks and have other ingenious methods of cooling the milk. A favored method is putting it in a freezer for 2 hours and then transferring to the refrigerator. I’m glad we have a bulk tank else frozen milk in broken jars would be a regular disaster. I get busy and forget stuff. Heck, I can walk into another room and forget why I went in there. Ever done that? Raw Milk in Virginia In Virginia, the way to have access to raw milk is via the herd share. You support the business by buying a share of the herd and get a designated rate of return on your investment. It is a commitment to be sure. It’s kind of like that wine buying club. You are committing to a certain amount of product per month for as long as you are a member. If you’re looking for an affordable cow herd share program in southern Virginia or the Piedmont Triad area of North Carolina that has quality, healthy, and long-lasting raw milk, cheese, butter and yogurt, this is it. We are situated in Patrick County, Virginia just northeast of Mount Airy, NC. Here are four reasons our cow herd share program is so good. We offer 100% heritage breed Normande and Jersey milk, cheese, yogurt, cream and butter from cows with certified A2A2 genetics. I have a podcast on what A2A2 genetics means and I’ll include the link in the show notes. Briefly, there was as genetic mutation that happened a while back that changed the structure of the milk. Most milk today is NOT A2A2 in nature. One of the reasons we chose our heritage breed Normande cows was the purity of the ancient genetics. We use antibiotics only at great need and absolutely NO growth hormones. Because we care for our pastures, our cows get only the best nutrition. Occasionally, there is a need for antibiotics. It’s no different than a human woman getting mastitis while breast feeding. Sometimes it happens and you take care of it. If it is necessary, that cow’s milk is harvested separately until the treatment and subsequent waiting period is long past. And the idea of forcing our cows to produce more milk with hormones is abhorrent to me. There is no regard for the health of the animal at all with hormones. There is only the focus on production. I don’t think those that use these artificial means of increasing milk even see that the cows are living beings. They treat them like machines. When they inevitably burn out due to over-taxing their bodies, they are shunted off to the sale barn and replaced with a younger model. It’s disgusting. Our cows are out on grass all the time, and only come in for milking. They receive a small amount of non-soy, non-GMO grain supplement. This has two purposes. First, to entice the cow into the milking parlor and second to make sure she maintains her body condition. Our Normande cows can get by with absolutely no supplemental feed and maintain their body condition until late in the season. We choose to make sure they maintain body condition from beginning to end. The Jersey cow requires a great deal more supplemental nutrition. It is very easy for her to lose condition. I recently did a podcast on this as well (Normande vs Jersey – the Cost). The Jersey cow breed is a wonderful choice for many. But they do come with problems that we have not experienced with our Normandes. I won’t go into other details but, the days of Jersey cows on our homestead are numbered. To join their herd share program, it only costs $60 AND one share is only $44 monthly! You can also purchase a half share for $30 and $22 per month or multiple shares if you have a larger family. The herd produces milk from the first week of May through the last week of October. Yogurt and sometimes cream is also available in that time frame. In the spring, there is always a glut of milk and we makes lots and lots of cheese with that. Our cheese are all raw milk cheeses. The legal requirement is that they be aged at least 60 days. However, none of our cheeses would be worth a darn at that young age. We age all of our cheeses well past that minimum. Some only come into their flavor after many, many months. And they get better and better with age. Our Herd Share Program Check out the Herd Share page on our website – www.peacefulheartfarm.com. Click or tap “herd share” on the menu to get more information. Or drop us a line via email or give us a call. We’d love to have a conversation with you. Fun fact about raw milk. Remember the old wives’ tale about drinking warm milk to get to sleep? That is likely due to the tryptophan in the milk. However, it doesn’t really work anymore unless you have a raw milk resource. Pasteurization destroys the tryptophan. And that’s it for today’s topic. Let’s finish up with a late summer recipe for home made ice cream. Ice Cream Base When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings. This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three. What You Need 2 cups heavy cream 1 cup whole milk ⅔cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring What To Do In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Notes Download the recipes for flavorings Final Thoughts I’m so glad that summer is winding down. It was a long, rough summer. And I missed about half of it because of the appendicitis. Again, not a huge fan of heat of summer. Remember to contact us if you are interested in a Normande bull to strengthen your herd genetics or if you are looking for that A2A2 Jersey heifer for yourself or to add to your herd. If you’re not into raising your own cow but still want the benefits of raw milk products, we are here to help you out with that. For us the benefits of raw milk and raw milk products far outweigh the small risk factor. I’ll do another podcast on the statistics for the number and percentage of illnesses attributed to raw milk consumption shown in the larger scope of food in general. Where does raw milk fall in the list of food born illnesses from food in general? I hope you try out some really great ice cream recipes in these last days of summer and the early autumn. Share your experiences in the comments on the recipe page. Link in the Show Notes. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References US National Library of Medicine, National Institutes of Health: Recent Trends in Unpasteurized Fluid Milk Outbreak, Legalization, and Consumption in the United States Peaceful Heart FarmCast: What is A2A2 Milk? Normande vs Jersey – the Cost Recipe Link Ice Cream Base with bonus flavoring recipes download To share your thoughts: Leave a comment on our Facebook Page Share this show with your friends and family on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
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You have heard me talk about A2A2 milk. Some of you may not know what that means. You may wonder if it really matters to you and your family. I’m going to fill you in on some of that information today. First let me say welcome to all the new listeners and welcome back to you veteran homestead loving regulars who stop by the FarmCast every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week, a little bit about A2A2 milk and a great and tasty recipe. Let’s just jump right in. Today’s Show Homestead Life Updates What is A2A2 Milk? Ice Cream Base Recipe – with downloadable document with flavoring ideas Homestead Life Updates Cows The cows are doing great. We have a new calf and the last one for a while. There is likely one more, but that cow is way behind the others. In fact, we are getting ready to breed some of them again in a few weeks. Cloud will deliver so late that she likely will not get bred back this year. We are selling all of our bulls. We have six. Yes six. There is 2-year-old Sam. He is 95% Normande genetics and the sire of this year’s crop of calves. Then we have 1-year-old Ray’s Rocket – mostly we call him Rocket Man. Lastly is the group of newlings born this year. All four are for sale. Some are currently being negotiated for but I’ll put a link in the show notes to the Facebook page where all of their information can be found. If you are looking to improve the genetics of your herd, this is the bull for you. Sheep/Goats Lambert is so fat right now. He will be receiving his bottle twice daily until nearly all of the milk replacer is gone. Then I will switch him to once a day for a week or maybe two before weaning him completely off. If you want to get a whole or half lamb, speak up now. It will be months yet before these are ready for your freezer. We have one lamb and/or 2 half lambs currently available. A whole lamb yields 30 to 35 pounds, sometimes more of meat. Half lambs, half that. You can see the cuts that come on a whole or half lamb on our website. www.peacefulheartfarm.com/shop/lamb-package. Orchard and Garden There is always so much going on around here that a lot of stuff gets pushed back. Thinks like birthing, gathering and storing milk, making cheese, taking care of animals all have the highest priority. The garden and the orchard, not so much. My garden is still overrun with weeds, though I was able to dig out my carrots and surprisingly there are lots that beat the grass. Watering the garden does have a priority or it would all simply die. Other stuff slows down or stunts growth. The bottom line is we will still get a crop, but perhaps not as large as if we had gotten the weeds out and fertilized more often. The peas are just such a crop. They are producing like mad and I will be picking them within the week, I think. Then they will have to be processed in some way. I’m scaring myself with all of that. There are just not enough hours in the week. I still don’t even have everything planted. The green beans need to be put in the ground. The peanuts need to be replanted; I have no idea why not a single one sprouted. And the eggplant is going to wither away to nothing if I don’t get it out there in the garden. Everything needs to be weeded. Everything needs to be fertilized. Scott is diligently digging out the orchard from the waist high grass. It would be great if we could graze some of the animals in there, but they all eat the trees. We are still investigating how to get the sheep in their without having them raise up on their back legs as high as they can and eating all of the leaves off the branches they can reach. The goats are a complete disaster anywhere near the orchard or the berries. They will eat the bark off of the trees, killing them. And because they like to eat woody stemmed plants, they will decimate blackberry vines and blueberry bushes. No, we don’t want them anywhere near the orchard. On the upside, they did a really great job of clearing out the wild blackberries on the island in the big pond. It is now quite pleasant to sit out there and enjoy being surrounded by water and nature. Quail We are newbies with the quail. It is unbelievable how quickly those quail grew. They outgrew their brooder box a good week before we had planned. Outside they went as we were having a warm spell. There were a couple of cool nights but these are wild birds and they faired very well. They are only barely over 2 weeks old and are fully feathered. The tiny birds that were barely the size of a gold ball are now the size of a baseball – perhaps even a softball. It’s amazing. They will begin laying eggs in as little as six weeks from now. Yum, yum, we look forward to it. Four eggs are required to equal one chicken egg. Our plan is to have about 30 laying hens and 6 roosters for breeding. We will need to continually hatch out new ones as their lives are actually quite short and they only lay for a year or two. Creamery The creamery – ah the creamery. So much still to do there and Scott has so little time to do it. We really need that building completed. However, as I mentioned earlier, there are priorities. First the animals, then the perishable milk and cheese, then the garden and orchard. The creamery, as an inanimate object comes in last place. There are even maintenance projects that take precedence. Fences, driveways, pathways, other infrastructure – all has to be kept up to ensure the safety of our animals. It’s a lot but I wouldn’t trade it for anything. We work long hours every day – very long hours every day. Alarm goes off at 6:00 am and though 10:00 pm is bedtime, more often it is 11 or 11:30 before that happens. And every bit of it is worth it. There is never any lack of meaning in our lives. Boredom is something very distant in the past. The constant attention to the next task makes us know that we are alive in God’s wonderful creation. One thing that evolved through nature is the composition of milk in cows. Recently, some of the genetic content and protein structure of milk has changed. What is A2A2 Milk? There is a great deal of scientific gobbledygook about the proteins and how they are broken down or not. I’ll try to keep this layman friendly and skip most of the mumbo-jumbo lingo. By the way, did you know that gobbledygook is an actual word that my spell-checker knew? Who knew? Well, my spellchecker knew. A2 milk is cow's milk that mostly lacks a form of beta-casein proteins called A1 and instead has mostly the A2 form. A1 and A2 beta-casein are genetic variants of the beta-casein milk protein that differ by one amino acid. Casein is a family of related phosphoproteins. These proteins are commonly found in the milk of mammals, comprising about 80% of the proteins in cow’s milk and between 20% and 45% of the proteins in human milk. Sheep and buffalo milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein has a wide variety of uses one of which is being a major component of cheese. We respect our casein. A genetic test, developed by the a2 Milk Company, determines whether a cow produces A2 or A1 type protein in its milk. The test allows the company to certify milk producers as producing milk that does not metabolize to beta-casomorphin which is an opioid peptide or protein fragment derived from the digestion of the milk protein casein. I know, I’m getting too scientific with the lingo there. All that means is that the chemical composition of A2A2 milk may benefit our health because it is digested without inflammation that might arise from BCM-7 produced by A1 beta-casein. Consequently, A1 proteins may be detrimental to our health. That causes great push back from the gigantic dairy industry as A2A2 genetics is rare in Europe (except France) and the US. That would really disrupt their operation if their milk was found to be harmful – while others had milk that was beneficial. As with so many health-related topics, the science is divided on whether or not there is reason for concern regarding the A1 protein in milk – whether there are adverse health effects from its consumption. Personally, I’m erring on the side of caution, as I do with so many other foods. I’ll go with tradition as opposed to modern fads in nutrition. We are breeding our cows for the A2A2 genetic conformation. And when I say modern fads in nutrition, I mean everything that came pouring out of the 20th century and that continues to pour out in the 21st century. I’m talking about three square meals a day, the food pyramid, and the modified food pyramid. I’m talking about low fat diets, vegan and vegetarian diets, the Mediterranean diet, the South Beach diet and so on. All of these so-called nutrition experts are literally experimenting with our health as human beings. We evolved over thousands and thousands and thousands of years eating locally grown food, whatever it was. Historically, in the tropics the diet was heavy in fruits, nuts and greens, in Alaska fat predominated. In other regions protein was the main source of dietary sustenance. You must find what works for you. Which brings me back to A2A2 milk. History In the 1980s, some medical researchers began to explore whether some peptides (including peptides from casein) that are created during digestion might have negative or positive health effects. Interest in the distinction between A1 and A2 beta-casein proteins in milk began in the early 1990s via epidemiological research and animal studies initially conducted by scientists in New Zealand. The scientists found correlations between the prevalence of milk with A1 beta-casein proteins in some countries and the prevalence of various chronic diseases. The research generated interest in the media, as well as among the scientific community and entrepreneurs. If it were indeed true that BCM-7 created by A1 beta-casein is harming humans, this would be an important public health issue. Scientists believe the difference in genetics originated as a mutation that occurred between 5000 and 10,000 years ago—as cattle were being taken north into Europe with the mutation subsequently spreading widely throughout herds in the Western world through breeding. The percentage of the A1 and A2 beta-casein protein varies between herds of cattle, and also between countries and provinces. While African and Asian cattle continue to produce only A2 beta-casein, the A1 version of the protein is common among cattle in the western world. The A1 beta-casein type is the most common type found in cow's milk in Europe (excluding France where our Normandes with predominantly A2A2 genetics originate). It is also the most common type found in cow’s milk in the US, Australia and New Zealand. Let’s talk about the possible health benefits. Health Benefits Symptoms of stomach discomfort, such as gas, bloating, and diarrhea that occur after consuming dairy products, are typically attributed to lactose intolerance. However, some researchers believe that it is BCM-7, not lactose, that affects digestion and produces symptoms similar to lactose intolerance, in some people. A study on Chinese adults with self-reported milk intolerance compared the effects of drinking regular milk that contained A1 and A2 proteins with A2-only milk on intestinal function, stomach discomfort, and inflammation. The participants consumed 8 oz of milk twice a day for 2 weeks. They reported worse stomach pain after they consumed the regular milk but no change in symptoms after they drank the A2 milk. Participants also reported more frequent and looser-consistency stools while they drank the regular milk. These symptoms did not occur after they consumed the A2 milk. So, what MIGHT be happening on the other side of the coin? Potentially Harmful Effects of non A2A2 Milk Notice the words “might and “potentially” there. I’m not making any claims here. Some of the effects can include: Inflammation In the same study mentioned above, researchers also looked at markers of inflammation in the blood. They found the participants had higher levels of inflammatory markers after they drank the regular milk. Brain function The research showed that milk could impact brain function. Study participants took longer to process information and made more errors on a test after drinking regular milk compared to A2 milk. Type 1 diabetes The potential risks associated with milk containing A1 proteins include an increased risk of developing type 1 diabetes. Some studies have shown that children who drink cow's milk protein at an earlier age than others have a higher risk of developing type 1 diabetes. However, other studies have not shown the same association. The research also suggests that the amount of milk a child consumes could influence their risk of developing type 1 diabetes, with higher milk consumption observed in children who develop the condition. At least one study showed a link between the consumption of A1 protein and incidence of type 1 diabetes, although this kind of study fails to prove that it is a direct cause. Some animal studies have shown associations between cow's milk consumption and a higher incidence of type 1 diabetes. One study in mice found that 47 percent of the mice that had A1 protein added to their diet developed diabetes, while none that had A2 protein added did so. However, other research does not support the hypothesis that there is any association between milk consumption and a higher incidence of type 1 diabetes. There are links in the show notes for both sides of this discussion. Debate about the potential health effects of A1 and A2 milk is ongoing. Research suggests that A1 beta-casein causes adverse digestive symptoms in certain individuals. But the evidence is still too weak for any solid conclusions to be made about the supposed links between A1 beta-casein and other conditions, such as type 1 diabetes and autism. That said, A2 milk could be worth a try if you struggle to digest regular milk. There you have it. The basics to the why of A2A2 milk. I’ll let you decide. Again, we like to err on the side of caution. We have two A2A2 certified cows and will be testing the rest of the herd as we move forward with our dairy operation. Go to the show notes for the links to the research I referenced. Speaking of milk, how about an ice cream recipe for your A2A2 milk and cream. Ice Cream Base Recipe (Download Flavorings) When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings. This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three. Time: 20 minutes plus several hours’ cooling, chilling and freezing Yield: about 1 ½ pints What You Need 2cups heavy cream 1cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring (download here) What To Do In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Final Thoughts I hope your days are filled with as much love and joy as you can stand. We love our lives here. Yes, we are busy beyond belief. Yes, it’s a little stressful sometimes. I just find it so fulfilling. From the time I was a child I was told to work hard for what I wanted. I was also told that I was too smart to not be college educated and have a career. So, no physical work. That was for those not smart enough to get out of that poor and decrepit existence. Funny isn’t it? In the end, educated to the max, I prefer the hard work. And indeed, some of it is smart brain work. But the best and most enjoyable part involves sweat. Particularly, I love our cows and our dairy operation. Check out the references I provided for the research around A2 beta-casein. Then sign on to our herd share program with our A2A2 milk and value added products, go to www.peacefulheartfarm.com/virginia-herdshare. Read, ask questions, download the documents. We’d love to do business with you. And as this Memorial Day weekend stretches into Monday, I hope you’ll try that ice cream recipe. There is nothing more traditional than everyone taking turns operating that crank on the ice cream machine. Well, we use the electric method. Likely you do too, but the principle is still the same. Enjoy your time with your family and friends. If you enjoyed this podcast, please hop over to Apple Podcasts, Subscribe and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References Peaceful Heart Farm Bulls for Sale NIH published study Nutrition & Diabetes Study The A2 milk case: a critical review Recipe Link Ice Cream Base To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
What Makes Food Taste So Good? is the topic of today’s show. The truth is, it is much more than taste. I’ll provide some details as to what taste is as it relates to our bodies. The sense of smell and touch also are needed to understand flavor. Today’s Show Homestead Life Updates What Makes Food Taste So Good? Cheesy Garlic Roasted Asparagus Homestead Life Updates First, I’ll talk about all the stuff I planted in the garden this week. Two days in a row, four hours each day, sunburned arms and hands and I got about half of my spring garden in the ground. I planted lots of cabbage. Some red, some green and four kinds of Chinese cabbage. What else? Collards, Swiss chard, escarole, mustard greens and kale. And let’s not forget those peas. Lots of green shelling peas and also some snow peas. Next week it will be strawberries and onions and I think that will finish off the spring planting. Summer planting of beans, tomatoes, eggplant, carrots, and celery will begin in May. Oh, I almost forgot, I planted Red Norland and Yukon Gold potatoes. Lots of visitors are coming to the farm this coming week. Some family and some that found us on the internet. They are interested in the Normande breed of cows and will be taking a look at what we have to get a better idea of what to expect. Speaking of cows, it looks like we won’t have our first calf for another couple of weeks. We will definitely making changes to the breeding schedule for next year. We should be making cheese by now. The creamery updates are really exciting. Scott dry stacked a whole bunch of blocks a few days ago. It was so amazing to walk around inside the space he created. While only four blocks high, they clearly defined the utility room and parlor. As usual he is out there right now working on those walls. This morning while we were out with the cows going through the morning routine, I could see the definition of about a quarter of the window in the utility room wall. I don’t know how high that is and there is a long way to go, but it is still so exciting. Another thing that is exciting is cooking good tasting food for our families. I thought today I would talk about how we humans determine our preferences. What Makes Food Taste So Good? It’s a lot more than taste. We choose our food as much for its pleasing sensory qualities as for health and nutrition. Sometimes that’s all we focus on, to the detriment of our waistlines. From the earliest days we used our sensory organs to assist in survival. We have olfactory receptors in the nose. These were used to sniff out appealing smells and also to warn of rotten or contaminated food. Taste buds helped distinguish between safe foods and foods that were poisonous. Today, eating food is also a pleasurable experience where even the texture is important. Let’s get into the sensory experience of food to get a better idea of where we need to grow our understanding around cooking for our families. The sensory properties of food Sensory perception is the ability of the sensory organs to detect and evaluate sensory stimuli such as odors, tastes, textures, sights, and sounds, all of which are active during eating. It’s all about the smell, the taste, how it looks, is it crunchy and how does it feel in my mouth. Each sense organs have special receptors that detect stimuli. When a receptor attuned to taste on your taste bud is stimulated, it produces an electrical signal. Nerve impulses carry many the signals to the brain, where the information is processed. The brain then determines whether the taste is sweet or salty, or whether it is pleasant or unpleasant. Food presents a lot of sensory stimuli, therefore a basic understanding of sensory perception is invaluable to the Homestead chef. We don’t just throw something on the table. Instead we take great care in deciding on menus, blends of tastes and textures and so on. You may not think of it that way but nonetheless it is what you are doing. I’ll start with the sense of sight, then taste and smell. All of these and more are working in your mind every time you plan a meal for your family. After listening to this podcast, I hope you have a greater appreciation for all you do to make the best meals for your family. Not just nutritious meals, but beautiful, fragrant, tasty and lovely luscious meals. Color and appearance of food A foods appearance is usually the first indicator of how it will taste so we’ll start there. The brighter and more colorful the food, the more visual its appeal. Your brain processes information about flavor and texture on the basis of appearance and makes decisions about your particular likes and dislikes. This evaluation happens because of our highly developed sense of sight. I’ll bet those Facebook pictures of food that everyone is always posting already makes more sense. Human eyesight is so perceptive that the brain sometimes even ignores competing messages from other senses. For example, you expect lemon candy to be yellow. If it were colorless, you might have difficulty identifying the flavor as lemon. If it were purple, some might mistakenly identify it as grape. That’s little extreme but you get the point. Color and appearance are important to food evaluation. That is why we take care in how we present the food. I’ll do a whole other podcast on presentation so let’s skip on to the basics of the food itself. Factors that affect the perception of a food’s color and appearance include its chemical and physical properties, the quality of light that is illuminating it, and the other surroundings. Let’s take these one at a time. Chemical properties Food is made up of chemicals. Chlorophyll, for example, is the chemical that gives green vegetables their color. Varying the amount of chemicals and produce different effects. Cake made from egg whites will be whiter than cake made from whole eggs because egg whites do not contain yellow carotenoids. That’s how you get that whiter than white cake for your child’s birthday cake. Fresh spinach looks greener than old spinach because it contains more chlorophyll. The older it gets, the more of those yellow leaves you will see. Cooking with heat also affects the chemical properties of food. The longer green vegetables are cooked, the duller and more olive green they become. The heat chemically alters the chlorophyll in the vegetables. Another example is, the longer a biscuit is baked in the oven, the darker it becomes. That change in color is the visible proof that the chemical changes have occurred when you baked the biscuit, cake or mac and cheese. Physical properties The physical process of food preparation also influences appearance. Take hollandaise sauce or even mayo. The more mayonnaise or hollandaise is whisked, the lighter in color it becomes. Whisking breaks the liquid oil or butter into smaller and smaller droplets and whips air into the sauce. How does that work? Small oil droplets and air bubbles scatter light more completely than large droplets do, so the sauce has a whiter appearance. I mentioned the chemicals in greens. What happens when you apply heat? Raw spinach and other greens are composed of plant cells that contain a large amount of liquid surrounded by air pockets. When these greens are cooked, the surrounding air escapes, and the air pockets filled with liquid. Now the light is reflecting off the liquid differently than when it was air. They develop a translucent quality. Greens served a short time after air leaves the cells but before they fill with water are the brightest and most attractive to our sense of sight. Quality of light I want to briefly mention how the quality of light affects your perception of a dish of food. Different types of lighting can affect the perception of color. Greens viewed under candle light in your dining room can appear more yellow than when you looked at them under your bright kitchen lights. There are ways to make that work for you. The interaction of the plate as a background with the surrounding food and garnishes can sometimes cause optical illusions. An example would be white cake served on a dark plate or vanilla ice cream with chocolate sauce appearing whiter than if served on a white plate. This is because the dark plate or sauce provides a contrast that tricks the brain into thinking the cake or ice cream is whiter than it is. Contrast is a great way to make something stand out from the crowd. Flavor of food Why do you like or dislike a particular food. Most likely you will say the flavor, or the way the food tastes. Appearance may provide the first impression of a food, but flavor provides a lasting impression. More so than sight, we are very familiar with the taste of food. But what are we tasting and how are we tasting? For that we use our mouth and nose. Flavor is the blend of taste, aroma, and feeling factor sensations. These three sensations occur when food stimulates receptors in our mouth and nose. Let’s go back to the chemicals. It is because of the chemical nature of food that the senses are considered chemical sensors. Although together they constitute flavor, each sense system is distinctly different in that each one is stimulated by different chemicals and detected by different receptors. That all sounds complex and it is, but the perception of the sensations happens at once. While the food is enjoyed, the appearance, texture, and temperature are evaluated. The three components of flavor are perceived by three separate sensory systems. Each system functions independently and each continues to function even when one or more of the other systems no longer work well or at all. For example, persons who have lost their sense of smell can still perceive the taste and feeling factors of foods. The term taste is often used interchangeably with flavor, but taste refers specifically to only one component of flavor – the perception of dissolved substances by the taste buds. Basic tastes There are four basic tastes: sweet, sour, salty, and bitter. Sugars are the most well-known stimuli that produce sweetness, but certain other chemicals do as well. For example, artificial sweeteners, like saccharin and aspartame, taste sweet although they are not sugars. The sweet taste of shrimp and other seafood is from a naturally occurring amino acid called glycine. Acids in foods, such as citric acid in lemons and acetic acid in vinegar, produce a sour taste. Salt, such as sodium chloride or table salt, produces a salty taste. A variety of other chemicals, including caffeine, quinine, and many poisonous substances, create the taste of bitter. Taste buds are located primarily on the tongue, but there are others scattered about throughout the mouth. These clusters of taste cells have receptors for the basic tastes – sweet, sour, salty, and bitter. Taste chemicals in the food – the acids, sweetness, salts, and bitter components – alter the chemistry of taste cells. That triggers a signal that travels through nerve fibers to the brain, where the information is processed. Yum yum. Saliva plays an important role in taste perception. Saliva, which is composed mostly of water, transports the taste chemicals to the taste cells on the taste buds. Without saliva, we would not be able to experience the basic taste. Aroma, the sense of smell The perception of aroma—smell—is much more complex than the perception of the basic tastes and is not as well understood. We can identify four basic tastes, but we can sense many hundreds, even thousands, of distinct aromas. Each aroma is highly complex. For example, there more than 800 separate chemicals that make up the aroma of fresh coffee. Exactly how do we smell? Evaporation. The chemicals in food evaporate and they bombard the aroma receptors, called olfactory cells, at the top of the nasal cavity. Smells are perceived as they evaporate to the nose or up the back of the throat as food is chewed and swallowed. From there, nerve fibers transport signals from the olfactory cells to the brain, where the information is processed. Aroma is often thought of as the most important component of flavor. Without aroma, it would be difficult to distinguish between certain foods. You are left with sight, taste and texture to determine the identity of the food. Aroma is a large component of flavor. You’ve probably experienced your nasal passages blocked from a cold. It would not be uncommon for you to say that you can’t taste anything. In fact, you can perceive the basic tastes but you cannot smell. So you are only getting part of the sensory experience. Here’s another interesting factoid. The part of the brain in which information about aroma is received and processed is wired to the part of the brain responsible for memories and emotions. Not surprisingly, aromas often trigger memories or strong emotions. Hence, today we have aromatherapy as a treatment for various physical and emotional ailments. Now that you know many more details about the amount of creativity you are putting into your cooking and how you might look at it differently, let’s get to today’s recipe. Cheesy Garlic Roasted Asparagus Around here we are just waiting for the asparagus to peak its head up from the ground. Yes, it’s that time of year. From about April through June an abundance of fresh asparagus is available. Check out your local farmer’s market. Speaking of the Farmer’s market, we will be at the Wytheville Farmer’s Market on April 13th from 10am to 12noon. No asparagus, but we would love to compliment your fresh asparagus with our ground beef, lamb and/or goat. I urge you to take advantage of your seasonal asparagus. This dish is easy to make and low carb and keto-friendly. Use a cast iron skillet or perhaps a baking dish handed down from your grandmother. It should be large enough for the asparagus trimmed of the woody stem to lay flat. What You Need 1 pound (500 g) asparagus spears, woody ends removed 3 tablespoons olive oil 1 tablespoon minced garlic (or 4 cloves garlic, minced) 3/4 teaspoon salt 1/4 teaspoon black pepper 1 1/4 cup shredded mozzarella cheese What To Do Preheat oven to 425°F (220°C). Lightly grease your baking dish. Arrange asparagus on baking sheet. Set aside. In a small bowl mix together the olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat. Bake for 10-15 minutes until vibrant and just beginning to get tender. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Adjust salt and pepper, if needed. Serve immediately. Final Thoughts Life is speeding up. We have lots and lots of stuff going on. I’ll bet you do too. There is just something about spring that brings out that “gotta get stuff done” attitude. Have you been lounging around the house sipping cocoa in front of the fire for far too long? It’s time to get out there and experience the fullness of life’s pleasures. Perhaps one of your first activities might be a spring dinner party. It’s the perfect opportunity to try something new in the kitchen. You can use traditional methods of food prep to make it a special evening. Put into practice some new ideas about the importance of everything you do in the kitchen. In the 70’s it became fashionable to think that women were so much better than being a simple housekeeper and mother. The women that led the charge had no real experience in what it takes to be a fantastic homemaker and mother. They had no idea the complexity of creating a well-run household with fantastically creative meals for the family and close friends. So many young women have been taken down this primrose path of chasing a career and keeping the house up as well. It’s not like that crappy homemaker stuff went away because mom is now working. Nope. It all still needs to be done. Only it’s not getting done nearly as well as it could. Cooking for family and friends became eating out at fancy restaurants. Raising your children has become a couple of hours in the evening and weekends—unless you’re divorced and you may not have most weekends. Giving 100% of your time to your family is a full time job that doesn’t require you to get the kids up early in the morning, rush them around the house getting dressed, fed, and into the car so you can ship them off to someone else’s care while you struggle through traffic to sit in a cube somewhere or to maybe rush around even more, serving food someone else cooked to those who are not your family. It’s absolutely crazy how we’ve demeaned the most important job in the world and substituted it with boring cubicles or serving others instead of serving our family. I’m going on and on here. I’ll just end it for now and regain my peace. I hope you’ll try that simple cheese with roasted asparagus. Remember to stop by the website. Sign up for our newsletter so you can get links to the latest recipes I’ve published. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. Recipe Link Cheesy Garlic Roasted Asparagus To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm
This time the team tackle the tumultuous world of travel! Whisking you way back to the first travellers and traversing the preferred methods of mobility. There are also currency capers from Peter and a hypnotic hypothetical from Rob.
Episode 30 of Key Frames, a podcast about anime. In a saucepan, melt Wotakoi over medium-high heat. Add Golden Kamuy and Sword Art Online Alternative: Gun Gale Online to form a paste. Whisking constantly, add March Comes in Like a Lion in a thin, steady stream. Season with Space Brothers and add Legend of Galactic Heroes: Die Neue These to taste. After the break, Ben, Duncan, and Jeff pick Trava: Fist Planet as their next recipe! The post 30 - The Bechamel Test first appeared on Key Frames.
Episode 30 of Key Frames, a podcast about anime. In a saucepan, melt Wotakoi over medium-high heat. Add Golden Kamuy and Sword Art Online Alternative: Gun Gale Online to form a paste. Whisking constantly, add March Comes in Like a Lion in a thin, steady stream. Season with Space Brothers and add Legend of Galactic Heroes: Die Neue These to taste. After the break, Ben, Duncan, and Jeff pick Trava: Fist Planet as their next recipe!
为你读英语美文·第248期：爱在点滴之间 主播：雲昊，潇雨 每周一，三晚8点公众号首播 Being comforted after a long day漫长的一天过后舒服的依偎在一起Waking up next to him在他身旁醒来Giving her a kiss when she's so perfectly relaxed当她美美的放松时给她一个吻Having an impromptu pillow fight即兴的枕头大战Whisking her off her feet突然把她抱起来Waiting for him to come home等他回家Having fun even when doing the most boring chores无聊的琐事中也能找到乐子Spending a perfect day doing nothing together无所事事的一天Showing each other spontaneous affection情难自禁的爱意Watching the world from above从阳台上看世界Marveling at miracles we created together惊叹于你们共同创造的奇迹Watching the autumn leaves falling as we grow older together一起变老，看秋叶飞舞Getting unexpected hugs意料之外的拥抱Being there when he needs me当他需要的时候陪在他身旁Sharing random intimate moments together不经意的亲密时光Not letting the rain ruin our day别让雨天毁了你的好心情Seeing the silver lining in any situation无论什么样的情境都能看到一线希望Being proud of those little everyday accomplishments对日常生活中的夸奖感到自豪And goofing around with the family一家子在一起玩闹Enjoy the small things, however old we might be.无论年纪多大，都要享受这些美好的小事▎主播介绍雲昊：软件工程学博士后潇雨：专业是会计的双语主播录制：雲昊，潇雨，制作：永清文字，音乐，图片非商业用途，版权归作者或版权方所有 ▎节目首发，背景音乐，图文资料，更多推送敬请关注微信公众号：为你读英语美文，ID：readenglishforyou
为你读英语美文·第248期：爱在点滴之间 主播：雲昊，潇雨 每周一，三晚8点公众号首播 Being comforted after a long day漫长的一天过后舒服的依偎在一起Waking up next to him在他身旁醒来Giving her a kiss when she's so perfectly relaxed当她美美的放松时给她一个吻Having an impromptu pillow fight即兴的枕头大战Whisking her off her feet突然把她抱起来Waiting for him to come home等他回家Having fun even when doing the most boring chores无聊的琐事中也能找到乐子Spending a perfect day doing nothing together无所事事的一天Showing each other spontaneous affection情难自禁的爱意Watching the world from above从阳台上看世界Marveling at miracles we created together惊叹于你们共同创造的奇迹Watching the autumn leaves falling as we grow older together一起变老，看秋叶飞舞Getting unexpected hugs意料之外的拥抱Being there when he needs me当他需要的时候陪在他身旁Sharing random intimate moments together不经意的亲密时光Not letting the rain ruin our day别让雨天毁了你的好心情Seeing the silver lining in any situation无论什么样的情境都能看到一线希望Being proud of those little everyday accomplishments对日常生活中的夸奖感到自豪And goofing around with the family一家子在一起玩闹Enjoy the small things, however old we might be.无论年纪多大，都要享受这些美好的小事▎主播介绍雲昊：软件工程学博士后潇雨：专业是会计的双语主播录制：雲昊，潇雨，制作：永清文字，音乐，图片非商业用途，版权归作者或版权方所有 ▎节目首发，背景音乐，图文资料，更多推送敬请关注微信公众号：为你读英语美文，ID：readenglishforyou
为你读英语美文·第248期：爱在点滴之间 主播：雲昊，潇雨 每周一，三晚8点公众号首播 Being comforted after a long day漫长的一天过后舒服的依偎在一起Waking up next to him在他身旁醒来Giving her a kiss when she's so perfectly relaxed当她美美的放松时给她一个吻Having an impromptu pillow fight即兴的枕头大战Whisking her off her feet突然把她抱起来Waiting for him to come home等他回家Having fun even when doing the most boring chores无聊的琐事中也能找到乐子Spending a perfect day doing nothing together无所事事的一天Showing each other spontaneous affection情难自禁的爱意Watching the world from above从阳台上看世界Marveling at miracles we created together惊叹于你们共同创造的奇迹Watching the autumn leaves falling as we grow older together一起变老，看秋叶飞舞Getting unexpected hugs意料之外的拥抱Being there when he needs me当他需要的时候陪在他身旁Sharing random intimate moments together不经意的亲密时光Not letting the rain ruin our day别让雨天毁了你的好心情Seeing the silver lining in any situation无论什么样的情境都能看到一线希望Being proud of those little everyday accomplishments对日常生活中的夸奖感到自豪And goofing around with the family一家子在一起玩闹Enjoy the small things, however old we might be.无论年纪多大，都要享受这些美好的小事▎主播介绍雲昊：软件工程学博士后潇雨：专业是会计的双语主播录制：雲昊，潇雨，制作：永清文字，音乐，图片非商业用途，版权归作者或版权方所有 ▎节目首发，背景音乐，图文资料，更多推送敬请关注微信公众号：为你读英语美文，ID：readenglishforyou
为你读英语美文·第248期：爱在点滴之间 主播：雲昊，潇雨 每周一，三晚8点公众号首播 Being comforted after a long day漫长的一天过后舒服的依偎在一起Waking up next to him在他身旁醒来Giving her a kiss when she's so perfectly relaxed当她美美的放松时给她一个吻Having an impromptu pillow fight即兴的枕头大战Whisking her off her feet突然把她抱起来Waiting for him to come home等他回家Having fun even when doing the most boring chores无聊的琐事中也能找到乐子Spending a perfect day doing nothing together无所事事的一天Showing each other spontaneous affection情难自禁的爱意Watching the world from above从阳台上看世界Marveling at miracles we created together惊叹于你们共同创造的奇迹Watching the autumn leaves falling as we grow older together一起变老，看秋叶飞舞Getting unexpected hugs意料之外的拥抱Being there when he needs me当他需要的时候陪在他身旁Sharing random intimate moments together不经意的亲密时光Not letting the rain ruin our day别让雨天毁了你的好心情Seeing the silver lining in any situation无论什么样的情境都能看到一线希望Being proud of those little everyday accomplishments对日常生活中的夸奖感到自豪And goofing around with the family一家子在一起玩闹Enjoy the small things, however old we might be.无论年纪多大，都要享受这些美好的小事▎主播介绍雲昊：软件工程学博士后潇雨：专业是会计的双语主播录制：雲昊，潇雨，制作：永清文字，音乐，图片非商业用途，版权归作者或版权方所有 ▎节目首发，背景音乐，图文资料，更多推送敬请关注微信公众号：为你读英语美文，ID：readenglishforyou
MEGA RAN (aka RANDOM) and K-MURDOCK (of PANACEA) hit the UK for the first time, rolling into Manchester for the Megabyte video game club night down at the Retro Bar. DJ A-UP and BEDOS of the Nougold show join Groovement's Agent J and Mega Ran producers LOST PERCEPTION and DJ DN3. Whisking them away into DJ A-UP's toy room, this episode of Groovement sees a room full of like minded cats chatting shit about video games and music. Friendships were formed, memories shared and action figures rapped at. Join us! Photos and video: http://www.groovement.co.uk/2011/08/download-groovement-x-nougold-mega-ran-x-k-murdock-x-lost-perception-x-dj-dn3-jul11/
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