Podcasts about Wild rice

Joel Tan has been described as one of the most exciting Singaporean playwrights of his generation. In Singapore his plays have been produced by leading theatre companies including Checkpoint Theatre and Wild Rice. Recently, his work in the UK includes the Living Newspaper at the Royal Court, as well as Love in the Time of the Ancients, and No Particular Order. Joel's play Scenes from a Repatriation runs at the Royal Court Theatre this April.

Join Felicity Holt as she explores the unique challenges of offering warm and inviting hospitality while navigating a home renovation. She shares how to create an atmosphere of coziness and cheer, even amidst the chaos, and reveals her must-make soup and the apple pie with a delightful twist. Felicity also dives into the importance of planning ahead, getting kids involved in a way that makes hospitality fun, and her top strategies—like setting up a tool station, stocking up on pantry essentials, and shifting the focus away from ourselves. We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

In this episode, we sit down with Jennifer Kimball, an Assistant Professor in the Department of Agronomy and Plant Genetics at the University of Minnesota. As a plant breeder by trade, Jennifer works with cultivated wild rice, a crop species naturally grown in Minnesota. Jennifer works closely with farmers to research the breeding, genetics, and conservation of wild rice. From environmental management to developing new and improved rice breeding techniques, Jennifer is a central figure in Minnesota's wild rice research community… Tune in now to learn about: How wild rice is grown and harvested. How long it typically takes to grow wild rice. What makes wild rice a challenging crop to work with. The diversity of plant and animal life that exists in cultivated wild rice farms. Rotation crops that are grown in rice farms. To find out more about Jennifer and her work with wild rice, click here now! Episode also available on Apple Podcast: http://apple.co/30PvU9C Boost Your Brainpower with 15% OFF!  Fuel your mind with BrainSupreme Supplements and unlock your full potential. Get 15% OFF your order now using this exclusive link: brainsupreme.co/discount/findinggenius Hurry—your brain deserves the best!

You better be hungry for this episode! Artemis Program Manager Annita Lucchesi shows Artemis Coordinator Paige McMahon and YOU how to make contemporary recipes with Indigenous ingredients such as steelhead, elk, huckleberries, and wild rice.  RECIPE  While these recipes are not traditional to any tribe, they do utilize traditional Indigenous foods. The goal in sharing these recipes is to remind folks that Indigenous foods are more accessible than we realize, highly versatile, easy to work with, and usable in a wide variety of cooking styles. Whether you're Indigenous or not, Indigenous foods belong in your kitchen! Every ingredient used is Indigenous to the Americas.   Note: I am a home cook that does not believe in precise measurements. For that reason, you won't see specific measurements in the ingredient lists below. Instead, I use descriptions of texture to give you a feel for what it should look or feel like as you go. As always, do what feels right for your palate and the size of the party you're cooking for.   Prickly Pear Glazed Steelhead  Ingredients:  Steelhead filet  Prickly pear jam  Sunflower oil  Coarse sea salt  Directions:  Preheat oven to 350 degrees Fahrenheit.  In a small bowl, mix sunflower oil, salt, and prickly pear jam until evenly blended. Consistency should be similar to a thick salad dressing – thin enough to drizzle, but thick enough to lather onto the fish.   Place steelhead filet in an oven-safe pan. Spoon prickly pear glaze over the fish, making sure to spread a medium-thick layer evenly.   Bake steelhead in the oven until it is cooked to desired texture.     Wild Rice & Elk Meatballs  Ingredients:  Ground elk meat  Huckleberries  Wild rice  Mixed wild mushrooms (chanterelles recommended)  Flat (mountain) cedar  Bear root (or osha root)  Coarse sea salt  Directions:  In a large deep pan, add mushrooms, small chunks of bear root, and a pinch of cedar to water. Fill level should be deep enough to create a broth to cook the meatballs in, but not so deep that it will boil over once you add the meatballs. Place the pan on the stove on medium heat, high enough to create a flavored broth.   In a large bowl, mix ground elk, huckleberries, wild rice, a pinch of flat cedar, and salt. The final texture of the mix should be sticky enough for the meatballs to hold shape, but wet enough to remain moist after cooking in the broth.   Form meatballs by rolling between your palms – they should be approximately 1” thick.   Place meatballs directly into the broth on the stove. Turn as needed, and add additional water as needed (the rice will soak up the broth as they cook; the pan should always maintain broth in it because the rice needs the moisture). Cook thoroughly, until meat and rice are fully cooked.     Roasted Maple Chili Sweet Potatoes & Mushrooms  Ingredients:  Diced sweet potatoes  Chanterelle mushrooms (or other wild mushrooms)  Maple syrup  Guajillo chili powder  Sunflower oil  Coarse sea salt  Directions:  Preheat oven to 350 degrees Fahrenheit.   Place diced sweet potatoes and mushrooms in an oven-safe pan (cast iron preferred).   In a small bowl, stir sunflower oil, salt, guajillo, and maple syrup until evenly mixed. Feel free to taste as you go and modify the sweet/spicy level to your preference.   Pour the glaze over the potatoes and mushrooms, and stir to ensure pieces are evenly coated.   Bake until potatoes are soft and easily broken with a fork.   Learn more about your ad choices. Visit megaphone.fm/adchoices

The heavy rains and flooding that affected much of Minnesota last spring and summer may seem a lifetime ago. But it's a weather pattern we are expected to see more of as the state becomes warmer and wetter. These conditions are also hard on wild rice, which needs shallow water, especially early in the growing season. One way people who are concerned about the future of the plant are working to protect it is through the law. A campaign launching this year asks the state of Minnesota to grant legal rights to wild rice, as the White Earth Band of Ojibwe and the 1855 Treaty Authority have done. Leanna Goose is an organizer with the Rise and Repair Alliance, a member of the Leech Lake Band of Ojibwe and a researcher who is working to reseed wild rice on Leech Lake. She is speaking in a panel discussion Sunday at the Great Northern Festival's Climate Solutions Series, moderated by MPR News reporter Melissa Olson. Leanna Goose joined MPR News host Nina Moini to talk about the campaign.

Before the ice moved in, the Mole Lake Sokaogon Chippewa Community and Wisconsin DNR staff spread more than 400 pounds of wild rice seed on Spur Lake in Oneida County. Part of the strategy with this year's seeding was how to best protect against waterfowl.

Leah Lemm, MPR Senior Editor and leader of the Native News initiative joins Robert and Haley to discuss her recent work “Finding Manoomin: A Search for the Spirit of Wild Rice.” Then, MN Representative Jessica Hanson returns for an update!

At Mangia, we roast fruit. Here it is grapes, a wonderful touch that softens their texture, "bursting" them as it concentrates their sweetness. With toasted almonds and fresh mint, this salad is finished with nothing more than cinnamon-scented olive oil.

Wild rice grows in shallow waterways in the Great Lakes region and parts of Canada. It's a plant that holds important ecological and cultural significance, but it's been on the decline since the early 1900s.

Ojibwe citizen Leah Lemm brings us along on her journey to connect with the sacred nature of wild rice in In Finding Manoomin.

Wild rice is not a grain, but an aquatic grass seed native to North America. Hand harvesting makes it expensive, but the yield makes it worth it: It triples in volume when cooked. With a chewy texture and nutty taste, it is especially appealing when combined with corn and peppers, both of which are native to the Western Hemisphere, too. This is an American salad through and through, with character and brio. Instead of making another potato salad for next year's Fourth of July picnic, why not take this? The major components can all be prepared in advance. 

Manoomin, also known as wild rice, holds immense cultural significance for Native Americans in Minnesota and the surrounding region. Chandra Colvin takes us to a festival that teaches people about the history and the different ways manoomin is harvested and prepared.

Today is Tuesday, Oct. 15, 2024. The Brainerd Dispatch Minute is a product of Forum Communications Co. and is brought to you by reporters at the Brainerd Dispatch. Find more news throughout the day at BrainerdDispatch.com.

Leah Lemm, a citizen of the Mille Lacs Band of Ojibwe, explores the history and significance of manoomin, or wild rice, a food sacred to her people.Leah has spent her career making radio, making music and helping tell stories. She's a mom and spouse who lives in the north woods of Minnesota.Leah practices her culture in many ways. She's been slowly learning Ojibwemowin, the Ojibwe language. She helps share Native stories in her work as an MPR News editor who leads our Native News team. She stays active and attends community events. And every couple of years she harvests maple sap for syrup.But aside from cooking her famous Ojibwe fried rice, Leah didn't feel connected to the significance of manoomin — a sacred plant revered for its sustenance and deep connection to Indigenous identity and heritage. So, she set out with a film crew to connect with her cultural roots through the tradition of wild rice harvesting.Join her on her journey as she shares moments from the film, “Finding Manoomin: A Search for the Spirit of Wild Rice.” Finding Manoomin

This week on AgweekTV, sugarbeet harvest is well underway in the northern Plains. We take a look at the conditions causing field fires across the area and what farmers can do to help stop them. The wild rice that's harvested right here in Cass Lake, Minnesota, will soon be processed here with a new facility. And a college student talks about how 4-H and FFA are shaping her future.

If you grow zucchini in your garden and are looking for ways to use up the proverbial bumper crop, this recipe is an excellent place to start. It is elegant and easy to prepare on a hot summer's day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.When you are entertaining, Wild Rice and Roasted Corn Salad make a fine accompaniment and look especially appealing with this soup.

Chicken and rice soup is one thing. Chicken and wild rice soup is another. This is a wonderful winter soup-just the one for the holidays and it can be made almost entirely in advance. All you will need to do before serving is combine the separate components, heat the soup through, and season it with fresh black pepper a seemingly innocent final touch that lends a sizable amount of warmth.

President Biden's Domestic Policy Director, Susan Rice says evil Trump is going to deport not only illegals, but actual citizens! Enjoy dining & dancing pleasure with my new music vid, Vibe with You  https://www.youtube.com/watch?v=R37zCzEuSXU

Hezbollah's leader vows retribution for this week's electronic device detonations targeting the Lebanese-based militant group. Hassan Nasrallah says the attacks are a declaration of war, as Israel's military approves battle plans for its northern front with Lebanon.And: Testing for cardiac arrest. How the tragedy of one Ontario family helped researchers solve a mystery into the causes of a killer genetic condition.Also: A small, squirmy and very hungry pest is decimating the wild rice crop in northern Saskatchewan. But exactly what it is – remains a mystery.Plus…the Roaring Lion is on the way home, New Brunswick calls an election, universities concerned about cuts to international student permits, and more.

Wild rice and ducks go together, like, well…. wild rice and ducks. An important duck food, wild rice also pairs well with many duck dishes. DrMike talks with young entrepreneur, McKinley Dixon of Northern Latitude Foods, producers of organic wild rice from Idaho. A family business – they harvest wild rice by home made airboat, an airplane engine repurposed that captures rice brought to the wild lakes of northern Idaho, first likely brought into the lakes by ducks, the wild rice now thrives and so does Northern Latitude Foods. That, some updates on tropical systems, increasing drought, a La Nina update, and so much more on this week's episode of The FowlWeather Podcast.

Wisconsin DNR Conservation Warden Tim Otto talks about the upcoming wild rice harvest and how people can help protect this resource.

The Ojibwe have long looked to Lake Lac Vieux Desert for its food sources.But there's been major declines in wild rice and walleye in recent years that impact the Lac Vieux Desert Tribe's food sovereignty.The tribe is now working with the Chequamegon Nicolet National Forest on a project to help improve the two species populations.

3 Malaysians vs 1 Singaporean - sounds like an unfair combination but hey when it's 3.5x, we gotta play the game right. In this episode, we have Darren (@thepantryboy) who's a food content creator from Singapore and Jenhan (@kuahjenhan) a local standup comedian! We critiqued each other's food, unearthed mommy issues and talked about our unconventional jobs, so yeah you definitely wanna sit down for this.08:05 PM 0:00 Intro 1:58 Making a Singaporean eat Malaysian food for 4 hours 3:32 The validation we wanna hear 3:50 Darren (The Pantry Boy) worked in a Michelin starred restaurant?! 5:33 Darren's tumultous childhood aka his mum calling him a dumb b!tch 7:30 How a slip disc switched his career 10:50 This is why we don't have a medical degree 11:35 Why Darren's ah ma is alive and ours isn't 12:30 The sickest self burn starts here 12:44 Actually Singapore got nice food (macam yes la) 14:29 Singaporean food is engaging 15:34 Darren standing up for Singapore 16:55 Shiok vs Syok 17:34 National anthem and NDP song is not the same 17:45 The iconic Wild Rice theater 19:13 Jenhan's comedian pipeline 22:40 Will comedy shows be the next thing? 24:24 Do our parents approve of our jobs? 28:00 Darren making us question every food creator 30:00 The struggles of being a comedian 33:30 How Jenhan ended up in a marketing agency 36:26 Darren's mom might have built him a prison cell 37:20 Presentation is EVERYTHING 38:15 What exactly is western food? 42:05 Do we regret this career path? 43:30 Darren advicing Jenhan on content creation 47:25 Darren's mom possesed him 48:11 Jenhan advicing Darren on his stand up comedian dream 49:30 Darren's mom possed Jenhan 52:36 Go to Jenhan's show! 52:55 Has anyone realized Ming Yue and Jenhan look alike yet 53:47 Sorry back to Jenhan's show 54:14 Follow @thepantryboy 55:16 Malaysia vs Singapore Hot Takes 59:19 Recommending Singaporean food

Joe DeMare talks about wolf hunting and global warming, tying them together. Then he interviews Jesse James Deer in the Water about developments in the fight against nuclear power in Michigan. Rebecca Wood looks into the facts behind the myth of St. Patrick driving the snakes from Ireland. Ecological News includes the first US offshore wind farm going online and Florida outlawing offshore wind farms. 

The state of Michigan now has an official State Native Grain, one of cultural importance to indigenous people. Manoomin, the Anishnaabe word for Wild Rice, is an ancient species of grain producing grass native to the Great Lakes area. Roger LaBine, Tribal Elder for the Lac Vieux Desert Band of Lake Superior Chippewa in the Western Upper Peninsula, started fighting for the protection of Wild Rice in Michigan in 2003 when his tribe's restoration efforts on Lac Vieux Desert (lake on the border of MI and WI) was met with opposition by the Wisconsin power company who dammed the lake, and lakefront owners. Roger discusses what it means to have Manoomin become a state symbol, future public harvest regulations, and current restoration efforts. Hosted on Acast. See acast.com/privacy for more information.

See all the Healthcasts at https://www.biobalancehealth.com/healthcast-blog There are almost as many different human metabolic variations as there are people in the world.  Our genetics make us all unique in ways that vary the way we can lose weight or even gain weight. On the other hand, we all had to descend from humans who survived famine, lack of water and lack of nutrition sources, so in one way we are all the same…we have genes that helped us survive times that required of us the ability to maintain our weight even without eating!  The people who genetically were unable to gain fat and keep it to hold them over during famine just didn't make it to an age they could procreate. The rest of us whose ancestors survived, have given the majority of us the genes to maintain body fat.   Unfortunately, we have been blindly unaware of what man's evolution and progress has led us to physically, and most of us are over-fat, and have trouble losing it!  The very genes that allowed us to survive the beginning of man's existence, are the same ones that make it hard to become slender. In addition, in our current societies in the western world, food is plentiful and inexpensive.  Our genes have not changed, but our environment has, and we are becoming sick because of our obesity…how do we survive this “new world”? You may hear a lot about insulin resistance, and I talk about it a lot on my Healthcasts, but it is insulin resistance that has allowed us to survive and has also led us to obesity today.  The humans who were insulin resistant who also held on to their fat in times of starvation are also the humans who have become obese in the face of plenty. We can't change our genes, but we can turn some of the obesity genes off through lifestyle and sometimes with the help of medication. Despite our basic sameness, we are also each individual, and genetically programed so that some of us lose weight if we restrict calories, others lose weight only if they exercise; Some of us don't lose weight with exercise; some people don't lose weight with carbohydrate restriction or fat restriction, and some do.  This is the ugly truth that lies behind the millions of books on diet, none of which work for more than a small number of us, and because it is a diet we can't maintain it...what we need is to determine is the best weight loss program for each of us, by using trial and error, or by using genetic testing that tells us what our best pathway to a normal weight looks like.   To begin we must take baby steps and learn about food and what the words mean that we use when referring to food.  Because there are many people who may have several hurdles to jump before they can live at their healthy weight, we need to all speak the same language of weight loss.   So let's start with a bit of education about food.   WHAT IS A SIMPLE SUGAR?   A simple sugar is a nutrient meant to give you energy for physical activity. Eating a small amount of a simple or a complex sugar before exercise is a good idea. However, if you sit most of your day, working with your brain instead of your body, simple sugars can increase your fat storage because you aren't physically working. This is true whether restricting sugar is your genetic method of weight loss or not. Too many simple sugars make you hungry and cause everyone to overeat.….causing weight gain and fat gain. So what are simple sugars?   Examples of simple sugars:   ·      Sugar, white, cane  and brown ·      Molasses ·      Regular Soda ·      Agave ·      Honey ·      Syrup-maple or any ·      Rice, white and brown ·      Cereals-all ·      Oatmeal ·      Donuts ·      White potatoes ·      Bread ·      Pancakes/waffles ·      Noodles ·      All Grains: wheat, oats, rice, corn and anything made from them including flour ·      Sweet tea ·      All Cakes, brownies, candy, chips, and many energy bars ·      All bagged snacks like pretzels, chips, cookies, and fruit with sugar added ·      Pies and most desserts, except fresh or frozen fruit. ·      Dried Fruit (has sugar added eat frozen fruit instead.) ·      All non-milk-based salad dressings except plain Olive oil and vinegar.   Note: All diet sodas have chemicals that stimulate insulin like sugar.  There are a few brands that use Stevia (an herb that is sweet, and not a chemical) and they are the exception so you can drink those without stimulating fat production.  Other options are unsweetened bubble water or plain water.     Eventually eating a diet filled with simple sugars leads to obesity, and diabetes no matter who you are, therefore if you are in not working physically with your body all day, every day ( machinists, farmers -in the summer, factory workers, outdoor laborers) you should not eat these foods except in small amounts with a protein to lengthen the time until you feel hungry again. The rest of us should rarely eat these foods. They should be considered foods for “special events”.     If you exercise aerobically and/or with weights for more than an hour at a time, then you may eat a small amount of simple sugars but eating small amount of complex sugars is healthier to help you maintain your muscle mass and your exercise stamina while losing fat.       COMPLEX CARBOHYDRATES: EAT INSTEAD OF SIMPLE SUGARS     SWEET POTATOES   Sweet potatoes taste sweet and have complex Carbohydrates so it takes longer for them to be digested which means they do not stimulate the secretion of insulin as fast or as high as white potatoes. They are a complex sugar.   Sweet Potatoes also have several health benefits including antioxidant healing role and anti-inflammatory properties.   CHICKPEAS (GARBANZO BEANS, BLACK BEANS AND LENTILS) Legumes like chickpeas, black beans, and lentils are not only complex carbohydrates buy are a great source of dietary fiber, making them wise choices for a filling you up and satisfying the pre-workout carbohydrate requirement.   QUINOA   Quinoa is a good source of plant protein. It can be a substitute for bread or pasta.   WHOLE GRAIN BREADS LIKE DAVE'S LOW CARB & HIGH PROTEIN BREAD   Whole grain bread like Dave's Bread has enough fiber and nut protein to prevent excessive stimulation of your insulin. Too much insulin leads to insulin resistance and causes fat gain instead of giving your cells energy. One piece of bread per meal is all you should eat if you are overweight and or have Type II diabetes in your family. Make sure you are not eating more than 25 grams of carb in any meal.   WILD RICE- is a seed and not a “rice”   You should eat wild rice instead of any other type of rice and only in small amounts.  All complex carbs should be eaten in small portions because in large portions they act just like simple carbs and increase weight gain.     NUTS: Cashews, Almonds, Walnuts, Chestnuts,   Nuts of all kinds can be a substitute for carbs in any form.  A handful of nuts should be enough to decrease your hunger and increase your protein as well as decrease insulin response to eating.   The Combination of foods that you eat is also important.  If you are going to eat any carbohydrate it should be paired with a protein and or a fat.   For example: If you are going to eat a piece of bread, then you can eat it with butter and or peanut butter or cheese or eggs.  This slows the absorption of the carbohydrate from the bread and prevents your blood sugar from surging and plummeting after you eat, leaving you fatigued and sleepy.   In The Dr. Maupin's Diet in my book the Secret Female Hormone, I recommend eating multiple times a day and controlling simple carbs and carbs from sugar and grains.  Scientifically it is a fact that if you eat 25 grams or less of carbohydrate foods from sugar or grains per meal then you can prevent Insulin resistance and the additional fat that follows insulin resistance.  It is also a good way to lose fat.  In my diet a person can eat as much fruit and veggies as they desire, except white potatoes and bananas.   WHAT YOU EAT, IS AS IMPORTANT AS HOW MUCH YOU EAT!   Other Strategies for weight loss include eating a protein with each carb which decreases the total volume of food you eat and increases satiety.   ·      Saving your carbs to be eaten before exercise.   ·      Portion Control of all food.   ·      Limit alcohol.  0- 4 drinks a week   ·      Daily exercise for over an hour/day.   ·      Drink a glass of water before you eat.   ·      Skip dessert   ·      Eat a salad daily   ·      Eat more than half your weight in grams of protein (Meat, cheese, eggs, milk products, whey protein and more)    The basic information was from my over 45 years of practice and Information provided by Inbody.  If you know by experience or you have had your genetics tested to reveal that limiting carbohydrates is needed for you to lose fat, then I hope this blog helped you understand what I mean when I tell you to limit your carbohydrate intake to less than 25 grams per meal.

Episode 160. It's time to get wild again! Wild about sake rice, that is.  Wild Rice is our series where we look closer at different strains of sake rice and what makes them unique.  This time around, we look to a rice native to Hiroshima Prefecture - Hattannishiki.  Known to not grow as tall as other sake rice, but still have a well developed shinpaku (starchy core) Hattannishiki is a fairly modern rice, as it was developed in the 1970's. Let's dive in and see what flavors Hattannishiki has in store for us! #sakerevolutionSupport the show

Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her travels and the people who work with these foods in her new book, Endangered Eating, and talks about them on this episode of A Taste of the Past.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Outdoor News Radio devotes an extra-long segment to chatting with DU scientist John Coluccy, who tackles questions from Rob Drieslein on the status of North American ducks, including declining mallards in the eastern U.S. and whether the mid-continent snow goose spring conservation order is working. Managing Editor Drieslein and Tim Spielman also discuss the outlook … Episode 453 – Analyzing the federal waterfowl survey with John Coluccy from Ducks Unlimited, a wild rice report, plus a big hunting opener weekend forecast, and the DNR on special fishing reg proposals Read More » The post Episode 453 – Analyzing the federal waterfowl survey with John Coluccy from Ducks Unlimited, a wild rice report, plus a big hunting opener weekend forecast, and the DNR on special fishing reg proposals appeared first on Outdoor News.

"When nothing is certain, anything is possible.” That is Heidi Zimmer's mantra and a piece of wisdom that gives us insight into how Heidi built Wild Rice Retreat in Bayfield, WI, during the pandemic.  Heidi is a real estate development professional and creative entrepreneur with 25+ years of experience in affordable housing, community and economic development as well as urban and rural planning. But she found her life's work and what truly lights her up as Founder/Owner of Wild Rice Retreat.  Heidi recognized a void in health and wellness spaces in the midwest while practicing to become a yoga teacher and decided her home region needed a place for creativity, rest, wellbeing, and connection to nature.  Wild Rice Retreat is a first of its kind arts and wellness retreat center in the midwest and a place that yogis and anyone curious about health and wellness intentionally travel to.  

Maybe you know wild rice isn't technically rice, but do you know where and how wild rice is grown? Processed? Do you know the top market for wild rice? Or what kind of special nutrition punch wild rice packs? Elise Oliver, Director of Operations and Research for the California Wild Rice Advisory Board joins Lesley and Cameron to answer those and other questions about Oryza sativa's mighty cousin. Plus Michael and Lesley kvetch about the heat and talk wild rice recipes that can be found at www.calwildrice.org. With special guest: Elise Oliver, Director of Operations & Research, California Wild Rice Advisory Board Hosted by: Lesley Dixon, Cameron Jacobs, and Michael Klein

The passing of two names in Minnesota conservation, Shawn Perich and Rod Sando, consume a solid chunk of this week's edition of Outdoor News Radio. Perich was a longtime columnist and staff writer at Outdoor News, and Sando was the Minnesota DNR commissioner for most of the 1990s. Tim Spielman and Tim Lesmeister join host … Episode 448 – Remembering Shawn Perich and Rod Sando, deer season and wild rice season forecasts, plus more Backyard and Beyond with Stan Tekiela Read More » The post Episode 448 – Remembering Shawn Perich and Rod Sando, deer season and wild rice season forecasts, plus more Backyard and Beyond with Stan Tekiela appeared first on Outdoor News.

This edition of overrated, underrated or properly rated features discussion about pool floaties, sex and the city, salads, wild rice and much more!

It's Time for Our Annual Review of the EPCOT Food and Wine Festival Foodie GuideFor 2023 there are a total of 32 new food dishes to try and 42 new beverages options to try at the EPCOT Food and Wine Festival. We share the entire menu including our top picks from what's new and top picks from returning favorites.As a reminder, Emile's Fromage Montage is back and the locations are noted below. This festival food stroll features several cheese dishes from the Global Marketplaces. Pick up a Festival Passport and collect stamps by buying five of these. Once you have at least five you can head over to Shimmering Sips to get a free bonus prize. Shimmering Sips is located on the way to Canada near the Port of Entry.India Food Items:   Curry-spiced Crispy Cheese with mango-curry ketchup (Emile's Fromage Montage) Potato and Pea Samosa with coriander-lime cream (Plant-based)  Chicken Tikka Masala with fennel-spiced yogurt and naan bread Beverages:  Mango Lassi (Non-alcoholic) Taj Mahal Premium Lager SULA Brut Tropicale Sparkling Wine SULA Chenin Blanc Mango Lassi with Sōmrus Chai Cream Liqueur CORKCICLE Stemless Flute Refreshment OutpostFood Item: Spicy Githeri with white beans, pigeon peas, curried BEN'S ORIGINAL Long Grain & Wild Rice, and kachumbari slaw (Plant-based)  Beverages:  Gulf Stream Brewing Co. Cloud 9 Watermelon Hibiscus Lager (New)  Ciderboys Mango Tango Hard Cider (New) North Coast Brewing Co. PranQster Golden Ale (New) Kenya Food Items: Kenyan Coffee Barbecued Beef with sweet potato-corn mealie pap and kachumbari slaw > Mike's Favorite Peri-Peri Skewered Shrimp with citrus-flavored couscous Beverage: 81Bay Brewing Co. Congo PilsnerThe Alps Food Items: Warm Raclette Swiss Cheese with shaved ham, baby potatoes, cornichons, and baguette (Emile's Fromage Montage) Warm Raclette Swiss Cheese with baby potatoes, cornichons, and baguette (Emile's Fromage Montage) Dark Chocolate Fondue with berries, pound cake, and meringues (New)  Beverages:  Stiegl Brewery Key Lime Radler Huber Vision Grüner Veltliner Frozen Rosé Germany Food Items: Schinkennudeln: Pasta gratin with ham, onions, and cheese (Emile's Fromage Montage) Bratwurst on a Pretzel Roll with mustard Apple Strudel with vanilla sauce Beverages:  Gaffel Kölsch Weihenstephaner Festbier Schöfferhofer Prickly Pear Hefeweizen Selbach-Oster Riesling Lo Alcohol-Removed Riesling (New)  Beer Flight Spain Food Items: Charcuterie in a Cup with a selection of imported Spanish meats, cheeses, olives, and an herbed serrano vinaigrette (Emile's Fromage Montage) Paella with saffron rice, chorizo, and shrimp Seafood Salad with shrimp, bay scallops, mussels, extra virgin olive oil, white balsamic vinegar, and smoked paprika Beverages:  Viña Borgia Macabeo White Sangria (New) Viña Borgia Rosé Sangria (New) Viña Borgia Garnacha Red Sangria (New) Sangria Flight (New)  Flavors of America Food Items: Italian Hot Beef Sandwich with shaved beef au jus and spicy giardiniera (New)  > Mike's Pick  > Amelia's pick Cioppino: Seafood Stew with saffron-infused tomato-fennel broth and crostini (New) Chilaquiles: Corn tortilla chips tossed in salsa verde with ranchero chicken, queso fresco, cilantro-lime crema, and a soft-poached egg (New)  Freshly Baked Carrot Cake with walnuts and cream cheese icing Beverages:  Rogue Dreamland American Lager Goose Island Beer Co. Neon Beer Hug Left Hand Brewing Sawtooth Amber Ale Beer Flight Greece Food Items: Spanakopita Griddled Cheese with pistachios and honey (Emile's Fromage Montage) Lamb Gyro with shaved lettuce, tomatoes, red onion, and tzatziki on warm flatbread Plant-based IMPOSSIBLE Moussaka (Plant-based) (New)  Beverages:  Mylonas Winery Assyrtiko White Wine Skouras ‘Zoe' Rosé Kir-Yianni Naoussa Xinomavro Dry Red Wine Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items: Grilled Kebabs with carrot-chickpea salad and garlic aïoli  Chermoula Chicken Moroccan-spiced Lamb Falafel Pita with Tahini Sauce (Plant-based)  Stone-baked Moroccan Bread with hummus, chermoula, and Zhoug dips (Plant-based) Pistachio Cake with cinnamon pastry cream and candied walnuts Beverages:  3 Daughters Brewing Fig Hard Cider Keel Farms Raspberry Citrus Hard Cider (New)  Blake's Hard Cider Co. Peach Party Peach & Blackberry Hard Cider (New) Fig Cocktail with fig vodka, sparkling wine, and cranberry juice Hard Cider Flight CORKCICLE Stemless Flute Belgium Food Items: Beer-braised Beef served with gouda mashed potatoes Belgian Waffle with warm chocolate ganache Belgian Waffle with berry compote and whipped cream Beverages:  Belgian Chilled Coffee (Non-alcoholic) Brasserie D'Achouffe Houblon Chouffe IPA (New) Delirium Red Fruit Belgian Ale Brewery Van Steenberge Gulden Draak Tripel Ale (New) Belgian Chilled Coffee featuring ChocoLat Deluxe Salted Caramel Chocolate Liqueur Beer Flight Brazil Food Items: Feijoada: Black beans with pork belly, Brazil nut pesto, and Long Grain White Rice Pão de Queijo: Brazilian cheese bread (Emile's Fromage Montage) Beverages:  Xingu Brazilian Black Lager Frozen Caipirinha with cachaça Ireland Food Items: Fisherman's Seafood Pie Roasted Irish Sausage with colcannon potatoes and onion gravy Warm Chocolate Pudding Cake with Irish cream liqueur custard Beverages:  Kilkenny Irish Cream Ale Bunratty Mead Honey Wine Guinness Baileys Coffee Shake Canada Food Items: Canadian Cheddar and Bacon Soup served with a pretzel roll (Emile's Fromage Montage) Canadian Filet Mignon served with mushrooms, Boursin Black Truffle & Sea Salt mashed potatoes and a Boursin Black Truffle & Sea Salt whipped butter Beverages:  Collective Arts Brewing Audio/Visual Lager Château des Charmes Cabernet Sauvignon Refreshment Port Food Items: Braised Beef Poutine: French fries with braised beef, Boursin Garlic & Fine Herbs cheese sauce, cheese curds, crumbled Boursin Garlic & Fine Herbs, and gherkin relish Cinnamon-Sugar Beaver Tail (New) > Amelia's pick Beverages:  Boulevard Brewing Co. Quirk Pineapple Orange Whip Hard Seltzer Florida Orange Groves Winery Sparkling Peach Australia Food Items: Sweet-and-Spicy Bush Berry Shrimp with pepper, onion, snap peas, and sweet chili sauce Roasted Lamb Chop with mint pesto and potato crunchies Lamington: Yellow cake with raspberry filling with chocolate and coconut Beverages: Yalumba ‘The Y Series' Viognier Château Tanunda Grand Barossa Shiraz Shimmering Sips hosted by CORKCICLEFood Item:Guava Cake with whipped cream and coconut (Plant-based)  Beverages: Tropical Mimosa with sparkling wine and Minute Maid Passion Fruit, orange, and guava juices Berry Mimosa with berry fizz sparkling wine and white cranberry juice (New)  Blood Orange Mimosa with sparkling wine and blood orange juice Beer Mimosa: Boulevard Brewing Co. Berry Noir Sour Ale and sparkling wine Mimosa Flight Coastal Eats Food Items: Lump Crab Cake with Cajun-spiced vinegar slaw Oysters Rockefeller Beverages:  Wildly Brut Cuvée (New)  Cape Codder: Boyd & Blair Potato Vodka with cranberry, pomegranate, and lime Flavors from Fire Food Items: The IMPOSSIBLE Burger Slider with wasabi cream and spicy Asian slaw on a sesame seed bun (Plant-based)  Smoked Corned Beef with house-made potato chips, cheese curds, pickled onions, and beer-cheese fondue (Emile's Fromage Montage) Chimichurri Marinated Skirt Steak Taco with crushed avocado, grilled corn salsa, pickled red onions, queso fresco, and cilantro-lime cream (New) > Mike's Pick Spiced Chocolate Tart with BBQ potato chip crust, salted whisky-caramel, and smoked sea salt (New) > Mike's Pick Beverages:  Saugatuck Brewing Company Bonfire Beer Four Virtues Bourbon Barrel Zinfandel Swine Brine featuring Jim Beam Bourbon The Fry Basket Food Items: Adobo Yuca Fries with garlic-cilantro aïoli (Plant-based)  Fry Flight  Sea Salt and Malt Vinegar Fries (Plant-based) BBQ Bacon Fries with smoked aïoli Sweet Potato Casserole Fries with candied pecans, toasted marshmallow cream, and maple bourbon glaze Pickle Fries with dill ranch (New) > Mike's pick Beverages:  Salty Dog Cocktail: Boyd & Blair Potato Vodka with grapefruit juice, ginger, simple syrup, and lime with a salted rim Stone Brewing Buenaveza Salt & Lime Lager (New)  Brew-Wing Lab at the OdysseyFood Items: Peanut Butter and Jelly Sticky Wings Garlic-Parmesan Wings Orange-Cardamom Wings (New)  Traditional Buffalo Wings with celery and ranch IMPOSSIBLE Buffalo Chicken Tenders with plant-based blue cheese, plant-based ranch, and celery (New) (Plant-based)  Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings with cool cucumber yogurt (New) > Mike's Pick Buffalo Brussels Sprouts with plant-based blue cheese and plant-based ranch (Plant-based)  Beverages:  Frozen Fusion: Twinings Pomegranate and Raspberry Herbal Tea fused with orange ice cream molecules (Non-alcoholic) (New) Pickle Milkshake (Non-alcoholic) (New) > Mike's Pick Sun King Brewing Caipirinha Lager (New)  Brew Hub French Connection IPA (New) 3 Daughters Brewing Old Fashion Porter (New) Beer Flight Blake's Hard Cider Co. Tropicolada Hard Cider (New) Bold Rock Peach Berry Hard Cider (New) 3 Daughters Brewing Raspberry Lemonade Hard Cider (New) Cider Flight Connections Cafe and Connections EateryFood Item:Remy Liege Waffle: Cream cheese Liege waffle with cream cheese icing, graham cracker crumbs, and a Remy chocolate garnish > Amelia's Favorite Beverage: Yucatan Sunset Margarita: Teremana Blanco Tequila, passion fruit syrup, Bols Triple Sec 30 proof Liqueur with lime and orange juicesHawaii (Opening August 15) Food Items: Kālua Pork Slider with Sweet-and-Sour DOLE Pineapple Chutney and spicy mayonnaise SPAM Sushi with sushi rice, Teriyaki-glazed SPAM, spicy mayonnaise, eel sauce, and nori Passion Fruit Cheesecake with toasted macadamia nuts (Emile's Fromage Montage) Beverages: Kona Brewing Co. Hanalei Island IPA Florida Orange Groves Sparkling Pineapple Wine AULANI Sunrise: Vodka, DOLE Pineapple Juice, and grenadine The Noodle Exchange (Opening August 15)Food Items: Shaved Beef Ramen with shiitake mushrooms, pickled carrots and daikon radish, shaved peppers, and a soy egg in citrus-sesame broth IMPOSSIBLE Pork Ramen with shiitake mushrooms, pickled carrots and daikon radish, baby bok choy, and a soy egg in savory chicken broth Thai Shrimp with rice noodles, shiitake mushrooms, and basil in coconut-curry broth Tofu Ramen with shiitake mushrooms, pickled carrots and daikon radish, shaved peppers, and baby bok choy in citrus-sesame broth (Plant-based)  Beverages:  Parish Brewing Strawberry Mochi Berliner Weisse (New)  Pacific Rim Solstice Vineyard Old Vine Riesling (New) NEW! Char & Chop (Opening Later This Fall) Food Items: Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad (New)  Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta (New)  Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta (New)  Beverages:  Krombacher Pilsner (New)  North Coast Laguna Baja Vienna Lager (New) Motorworks Brewing Midnight Espresso Coffee Porter (New) GoGi ‘Birdie' Pinot Noir Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey Beer Flight NEW! Wine & Wedge (Opening Later This Fall)Food Items: Assorted Artisanal Cheeses and Accompaniments (New) (Emile's Fromage Montage) Boursin Fig & Balsamic Soufflé with fig tapenade (New) (Emile's Fromage Montage) Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (New) (Emile's Fromage Montage) Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses and Accoutrements paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port (New)  Beverages:  Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese (New)  Hartley Apple Brandy (New) Florida Orange Groves Winery Black and Blue Port (New) NEW! Bubbles & Brine (Opening Later This Fall)Food Items: Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon (New)  Jonah Crab Claw Cocktail with stone-ground mustard sauce (New) Caviar with traditional accompaniments, champagne cream, and blini (New) Beverages:  Moët & Chandon Impérial Veuve Clicquot Rosé Dom Pérignon NEW! Swirled Showcase (Opening Later This Fall) Food Items: Mickey-shaped Liquid Nitro Cake > Amelia's pick Soft-serve in a Waffle Cone > Amelia's pick Vanilla Apple-Cinnamon Salted Caramel Cream Soda Float with vanilla soft-serve > Amelia's pick Fanta Grape Float with vanilla soft-serve > Amelia's pick Beverages:  Frozen Apple Pie (Non-alcoholic) Cinnamon Apple Cider (Non-alcoholic) 3 Daughters Toasted Coconut Porter 3 Daughters Toasted Coconut Porter Float with vanilla soft-serve Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve MexicoFood Items: Tostada de Carnitas: Braised pork on a fried corn tortilla with black beans, avocado mousse, queso fresco, and chives (New)  Taco de Costilla: Slow-braised beef short rib on a corn tortilla with salsa de chile morita, avocado mousse, and spring onions (New) > Mike's Pick Pastel Imposible: Layers of traditional Mexican flan and tres leches with guava and cajeta (New)  Beverages:  Mexican Craft Beer Trouble in Paradise Margarita: Ilegal Mezcal, Combier Watermelon Liqueur, Rosé Wine, Lime Juice, and Agave with a Chili-Lime Powder Rim (New)  Fly Away Margarita: Nocheluna Sotol, Pineapple-Ginger Juice, Chile Ancho Verde Liqueur, and Ambhar Blanco Tequila with a Sweet Dried Chili Salt Rim (NEW) > Mike's Pick FranceFood Items: Beignet aux Trois Fromages: Warm beignet filled with three cheese blend Croissant aux Escargots: Escargot croissant with garlic and parsley Boeuf Bourguignon, Pommes Dauphine: Braised short ribs in cabernet with puffed potatoes Crème Brûlée Vanille à la Confiture de Fraises: Vanilla crème brûlée with house-made strawberry jam Beverages:  Strawberry Rose Mimosa: Pol Remy Sparkling Wine, orange juice, and Monin Strawberry Rose Merlot-Cabernet Sauvignon Blend (New)  Chardonnay (New) Parisian Cosmo Slush: Vodka, Grey Goose Le Ctiron Vodka, Grand Marnier, and cranberry juice (New) > Mike's Pick ItalyFood Items: Focaccia Ripiena: Freshly-baked focaccia, beef meatballs, tomato sauce, and burrata cheese (New) > Mike's Pick Cavatelli with sweet sausage ragoût and crispy Applewood-smoked bacon (New)  Lemon Ricotta Cheesecake with vanilla cream and strawberry compote (New) > Amelia's pick Beverages:  Prosecco Moscato Chianti Italian Sangria (Red or White) Italian Margarita with tequila and limoncello Peroni Pilsner ChinaFood Items: Pan-fried Chicken Dumplings with house-made sweet-and-spicy sauce Crispy Duck Bao Bun with hoisin sauce (New)  Dandan Noodles: Spicy pork with Sichuan sauce, peanut butter, and sesame Beverages:  Passion Fruit Bubble Tea (Non-alcoholic) Fiery Dream: Citrus vodka, triple sec, guava nectar, and spicy hot honey syrup ByeJoe Punch: Chinese BaiJiu spirit, piña colada mix, lychee syrup, and sparkling water Fireworks: Jose Cuervo Gold Tequila, citrus vodka, orange juice, and mango syrup Brew Hub Lychee Foo Draft Beer JapanFood Items: Teriyaki Chicken Bun: Steamed bun filled with chicken, vegetables, and teriyaki sauce Fire Taiko Roll: Sushi roll with spicy tuna, cucumber, and pickled daikon radish served with spicy sauce (New)  Beef Wa-Gyu Don: Traditional Japanese rice bowl with American wagyu beef over steamed white rice (New)  Beverages:  Sake Passion Cocktail (New)  Moon on the Water Sake (New) Brew Hub Momo Amber Ale (New) Funnel CakeFood Item:Candied Bacon Funnel Cake: Funnel Cake topped with Vanilla Ice Cream, Candied Bacon, and Maple Syrup Drizzle (New) > Amelia's pick Joffrey's Coffee & Tea Company The American Adventure – Nutty Caramel Mocha Cold Brew: A sweet blend of caramel mudslide cold brew, caramel syrup, peanut butter syrup, and chocolate syrup topped with whipped cream and caramel sauce (Spirited version available with Carolans Peanut Butter Irish Cream Liqueur) (New) Near Canada – Frozen Roseberry: A refreshing blend of frozen lemon and strawberry-rose syrup (Spirited version available with Grey Goose Vodka) (New)  World Discovery (Near Mission: SPACE) – Amaretto Iced Tea: A sweet and nutty blend of black iced tea and amaretto syrup (Spirited version available with Citrónge Orange Liqueur) (New)  World Showcase (Near Disney Traders) – Java Horchata: A sweet blend of espresso and horchata topped with whipped cream and cinnamon (Spirited version available with Grey Goose Vodka and Kahlúa Liqueur) (New)  --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Join me as I make Kender Wild Rice Delight from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995.

On this edition of the ArsenalVision Podcast, Elliot (@yankeegunner) is joined by Clive (@clivepafc) and Paul (@poznaninmypants) to discuss the latest Declan Rice rumors. There's a long conversation that covers how the Club has approached the deal, what does and doesn't make sense, and the way people have reacted as the news has evolved. Then there's a bit on Havertz and Timber. All that and more on this edition of the ArsenalVision Podcast. Signup for our Patreon at patreon.com/arsenalvisionpodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

“Stay really grounded. Starting a business can be scary. You have to act boldly, but you have to do it with your feet firmly planted on the ground,” shares Heidi Zimmer, founder of Wild Rice Retreat. When Heidi had the first seed of an idea for her wellness retreat, many people discouraged her and told her that it would never work in the Midwest. Instead of letting naysayers deter her, she went on to raise $2 million through fundraising from 100% women investors, bringing her dream to life by founding the Midwest's first all inclusive, adults-only wellness retreat right along Lake Superior. Since then, Wild Rice Retreat has received acclaim as a top destination retreat center in Condé Nast, Forbes, Harper's Bazaar, Travel + Leisure, and Food & Wine.Today's top takeaways:Utilize the power of word of mouth, repeat customers, and partnerships to get people to talk about your business. Stay really rooted in your decision making, always coming back to your original intention. Quotes“Stay really rooted in your decision making, always coming back to your original intention.” (43:17-43:42 | Heidi)“Figure out, if you have a seed of an idea, how are you going to grow it into a garden? You do that by not being afraid of how you are going to talk about it.” (43:52-44:04 | Heidi)“Stay really grounded. Starting a business can be scary. You have to act boldly, but you have to do it with your feet firmly planted on the ground. Make sure you're coming at that conversation at that moment from a place of being rested and grounded.” (44:33-45:10 | Heidi)Connect with Heidi Zimmer:Instagram | http://www.instagram.com/heidi.kzInstagram | http://www.instagram.com/wildriceretreatBook A Stay | https://www.wildriceretreat.com/Bring a Group/Team | https://www.wildriceretreat.com/corporate-retreat Please don't forget to leave a rating or review wherever you podcast: http://www.ratethepodcast.com/dearfoundher.You can now work with Lindsay 1:1 to build and monetize your community through the same method she used to grow and scale her business. Fill out the form here and set up a FREE 30-minute consultation.Make sure you sign up for Lindsay's newsletter and have all of the takeaways from every podcast episode sent straight to your inbox. PLUS, you'll get a tip every week to help you grow and scale your own business.Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukUse code FoundHer for 50% off your first month with both HiveCast and FiresidePodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

"When nothing is certain, anything is possible."Heidi Zimmer, founder of Wild Rice Retreat said that on this week's episode of the podcast, and I furiously wrote it down. Because even though she was talking about the uncertainty of breaking ground on the project she'd worked on for years in March of 2020, I felt like it applied to absolutely everything.And today, Wild Rice Rice Retreat is thriving on the shores of Bayfield, Wisconsin. With stunning views of Lake Superior (my favorite Great Lake) and access to miles of trails, this shoreline oasis is as much about being in nature as it is about integrating wellness into your life.And its price point - around $300 a night for meals, lodging, and yoga programming - is staggeringly low compared to some of the options available. Heidi's vision is to make wellness travel accessible - and to do it all in the north woods of Wisconsin.Hear all about it on this week's episode!Resources: Learn more about Wild Rice RetreatFollow Wild Rice Retreat on InstagramMeet Heidi ZimmerThe time I visited Wild Rice RetreatThe book: Braiding Sweet GrassMary Rice of Bayfield, Wisconsin and how her memory lives onWild Rice RestaurantThe architect behind Wild Rice Retreat, David Salmela Chequamegon-Nicolet National ForestThe Apostle IslandsHeidi's recommended book, Unreasonable HospitalityMy recommended book, AweSomething Heidi is loving this week: Kapha Season, a concept in AyurvedaSomething I'm loving this week: Cryospoon

If you have not noticed in our first two episodes, and in the next, we have a character that is almost as  big a star in our 10th season as John Jenrette or Jimmy Carter. It is a low country South Carolina dish famously known as Chicken Bog.  If you watch campaign rallies on C-Span or make it to the Democratic Party's Galivants Ferry Stump or the Republican Party's Horry County Stampede you will see it in abundance on the plates of every candidate and every audience member.  It is a staple of every low country gathering.So I thought, due to an accidental opportunity at a perfectly timed Bachelor party, that we had the perfect opportunity to show our audience, in 91 countries and over 1500 cities, many of whom may never get to travel to South Carolina for a bite, how to cook up a batch of Chicken Bog.  So this podcast was put together , hastily as some of the audio shows, in the spirit of the great Southern Sportsman Franc White. though we never flew off in a Zebra airplane., nor did we have any House Autry products to put in the mix. Still in this episode, dedicated to the memory of Franc White who passed away in 2012 at the age of 86, featuring  another Southern Sportsman , Horry County native, and Chicken Bog chef extraordinaire Brad Daniels, as he leads us through the art of cooking up a batch of this southern delicacy. If you follow his instructions and recipe we will assure you of a batch worthy of entering in the famous Loris Bog Off or maybe even a campaign rally or two.  So we hope you will enjoy our very first culinary edition of the Randal Wallace Presents Podcast. Recipes - Franc White's Fruited Wild Rice Stuffing : 1 pkg 16 oz Long Brown & Wild Rice, 2 Cups of Chicken Broth, 1 Tbsp of Margarine (we recommend you switch this to butter) , 1/2 cup of chopped Red Apple, 1/4 cup of currents, 2 tsp chopped parsley. - Brad Daniels Chicken Bog:  White and Dark Meat Chicken (Breast & thighs) , Link Sausage ( Kielbasa) , Bacon, Onions, Salt,  Montreal Steak Seasoning,  Chicken Broth, Uncle Ben's Rice. Cooked in stages, bacon in pot first cooked alone to season the pot, then Onions added alone, Chicken and sausage, seasoned with Montreal Steak Seasoning, cooked and mixed in for a few minutes, then after proper cooking covered in Chicken Broth brought to a boil and then allowed to cook for 20 minutes or until meat is done, taste broth for saltiness, and add any broth needed to level back out, brought back to a boil, add Uncle Ben's Rice. Quantities vary depending on how big a batch you are making. We were feeding 10 people for this audio broadcast.  This show is dedicated to the memory of the original Southern Sportsman Franc White, several of his shows are still available on You Tube , and always remember " Don't litter and do yourself a favor and take a kid fishing!!!"  (or in this episode a girl fishing) The videos are available on my Facebook pagehttps://www.facebook.com/media/set/?set=a.10159285016275658&type=3  Questions or comments at , Randalrgw1@aol.com , https://twitter.com/randal_wallace , and http://www.randalwallace.com/Please Leave us a review at wherever you get your podcastsThanks for listening!!

Extreme weather events, including droughts and heavy rain, are making it more difficult to carry out wild rice harvests in the Upper Midwest. Learn more at https://www.yaleclimateconnections.org/  

Wild rice isn't just uniquely delicious: it's highly nutritious and takes a lot of careful work to grow.  Learn the ins and outs of breeding and cultivating wild rice in Minnesota from Jennifer Kimball, Assistant Professor in the Department of Agronomy and Plant Genetics at the University of Minnesota. Tune in to explore: Environmentally responsible practices in wild rice breeding and cultivation The purpose and importance of “seed shattering” How long people have been breeding wild rice compared to other grain crops like wheat and corn Wild rice planting to harvesting - how long does it take? Press play to hear the full conversation and learn more about Kimball's work at Jennifer A Kimball | Department of Agronomy and Plant Genetics (umn.edu). Episode also available on Apple Podcasts: https://apple.co/3bO8R6q

Episode 133. It's time to get wild again! Wild about sake rice, that is.  Wild Rice is our series where we look closer at different strains of sake rice and what makes them unique.  This time around, we take things a bit literally and look at a true heritage wild rice strain that is used to make sake.  A "wild rice" episode featuring an actual wild rice? A bit too on the nose perhaps, but we couldn't resist! We are talking about "Akamai" or red rice.  This ancient grain has a distinct dark color and contains tannins that help facilitate a striking rosé-blush color when it is used to make sake. Flavors can be bright, tart, and fruity - anything but boring. Let's dive in and see how wild this rice actually is! #sakerevolutionSupport the show

In this episode, we sit down with Jennifer Kimball, an Assistant Professor in the Department of Agronomy and Plant Genetics at the University of Minnesota. As a plant breeder by trade, Jennifer works with cultivated wild rice, a crop species naturally grown in Minnesota. Jennifer works closely with farmers to research the breeding, genetics, and conservation of wild rice. From environmental management to developing new and improved rice breeding techniques, Jennifer is a central figure in Minnesota's wild rice research community… Tune in now to learn about: How wild rice is grown and harvested. How long it typically takes to grow wild rice.  What makes wild rice a challenging crop to work with. The diversity of plant and animal life that exists in cultivated wild rice farms. Rotation crops that are grown in rice farms.  To find out more about Jennifer and her work with wild rice, click here now! Episode also available on Apple Podcast: http://apple.co/30PvU9C

We're bringing you a special episode from the podcast “Damages”, which examines court cases that matter in the fight against climate change. In this episode, “Damages” host Amy Westervelt takes listeners to Minnesota, where the rights of threatened wild rice (or manoomin in the Ojibwe language) are considered in the face of efforts to build the Line 3 pipeline across the state. Check it out, and be sure to follow “Damages” wherever you get your podcasts.

Each fall, the Ojibwe tribes of northern Minnesota harvest wild rice by hand. It's a long process that begins with families in canoes venturing into the tall grasses, where rice is poled and gently brushed with knockers into the bed of the canoe. We journey to White Earth Reservation, out onto Big Rice Lake in a canoe, to see how one tribe is supporting itself and changing the diet of its people through community kitchen projects. And we talk with the founder of White Earth Land Recovery Project, Ojibwe leader, Winona LaDuke,  about the land, her fight to save wild rice, GMOs, her family, philosophy, and her candidacy for vice president of the United States on the Green Party ticket with Ralph Nader. LaDuke is an Ojibwe leader, writer, food activist, rural development economist, environmentalist, Harvard graduate —and a force to be reckoned with. She's the executive director of Honor the Earth, and most recently she was a leader at Standing Rock fighting the Dakota Access pipeline. When we visited Winona on the White Earth Reservation in 2004 for our Hidden Kitchens story Harvest on Big Rice Lake she spoke to us about her family, her life and work—and about how her Ojibwe father met her bohemian/artist/Jewish mother in New York City, how her dad went on to Hollywood to star in the Westerns and how he later became the New Age spiritual leader called Sun Bear. Born in Los Angeles and raised in Oregon, Winona moved to White Earth, her father's reservation, after she graduated from Harvard in 1982. When she first arrived, she worked as the principal of the Reservation's high school and became active in local issues. Seven years later, she started the non profit White Earth Land Recovery Project, dedicated to restoring the local economy and food systems and preserving wild rice. Today Winona LaDuke operates a 40-acre industrial hemp farm on the White Earth Indian Reservation with the idea of creating textiles for the people and the planet — of working towards a non petroleum based future. And she's started 8th Fire Solar, operated by Anishinaabe, manufacturing solar thermal panels. “According to Anishinaabe prophecies, we are in the time of the Seventh Fire. At this time, it is said we have a choice between a path that is well-worn and scorched, and a path that is green and unworn. If we move toward the green path, the Eighth Fire will be lit and people will come together to make a better future.”

Episode 101 October 13, 2022 On the Needles 0:56 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Secret project!- DONE!! Vanilla is the new black Socks by Anneh Fletcher, White Birch Fiber Arts 80/20 in Calm Before the Pitchforks– DONE!! Quartzonite by Yvette Noel, The Lemonade Shop Simple Sock in Fricken Bats Easy Stripes Blanket by Joan of Dark aka Toni Carr, Knit Picks Brava Worsted in Currant and Dove Heather, Caron Simply Soft in Bone Tii Pullover by Joji Locatelli, Machete Shoppe Dirty DK in Eucalyptus On the Easel 11:28 New series! Working title: “creature collections” or “flea market”? Graphitober Gouachevember See prompt list from Daria @heyhooraydesign Licensed art! On the Table 20:32 Tempeh with bok choy and tomato sambal from East Yellow Eye Bean, Mushroom and Wild Rice soup from Rancho Gordo Vegetarian Kitchen Vol. 2 Rocky road brownies from 100 Cookies Chicken Donburi from Tuesday Nights Vegetable donburi Both with Blonde Chico Rice Chicken Chipotle Tacos from HBH…did I mix up the chipotle? On the Nightstand 37:53 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   The Golden Enclaves by Naomi Novik The White Ship: Conquest, Anarchy and the Wrecking of Henry I's Dream by Charles Spencer Babel, or the Necessity of Violence: an Arcane History of the Oxford Translators' Revolution by R. F. Kuang The Christie Affair by Nina de Gramont Red Bones by Ann Cleeves The Manningtree Witches by A.K. Blakemore March by Geraldine Brooks

The Ojibwe name for wild rice is Manoomin, which translates to “the good berry.” The scientific name is Zizania palustris. It's the only grain indigenous to North America, and while it might be called rice, it's actually not closely related to brown or white rice at all. It has long played an important role in Ojibwe cultures, but last year, Manoomin took on a new role: plaintiff in a court case. Last August, the Minnesota Department of Natural Resources was sued by wild rice. The case of Manoomin v Minnesota Department of Natural Resources alleges that the Minnesota DNR infringed on the wild rice's right to live and thrive. But can wild rice sue a state agency? The short answer is: yes. This is the story about what might happen if rice wins.The Rights of Rice and Future of NatureSupport for this episode was provided by the Robert Wood Johnson Foundation (RWJF). The views expressed here do not necessarily reflect the views of the Foundation. RWJF is working to build a culture of health that ensures everyone in the United States has a fair and just opportunity for health and well-being. For more information, visit www.rwjf.org. If you have a hunch about how changes to the way we live, learn, work and play today are shaping our future, share it here: www.shareyourhunch.org