Podcasts about Wild rice

Vidcast:  https://www.instagram.com/p/DQLokX_D1Pk/Small, naturally occurring stones from the rice farm are foreign bodies in the rice and create risks for oral and digestive tract injuries. Affected are: Long Grain White Rice with batch codes 533ELGRV22 and 534ALGRV22; Whole Grain Brown Rice with batch codes 534AMGRV22, 534BMGRV22, and 534DMGRV22; and Long Grain & Wild Rice with batch codes 533BMGRV22, 533CLGRV22, and 533CMGRV22—all with best-by dates of August 2026.This rock-laden rice was sold at H-E-B, Target, United Markets, Amazon, and Piggly Wiggly in the United States. Do not eat this rice. Contact Ben's Original Consumer Care at 1-800-548-6253 to arrange a return, receive instructions for a refund, or for more information.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/bens-originaltm-issues-voluntary-recall-select-bens-original-long-grain-white-whole-grain-brown-and#bensoriginal #rice #foreignbodies #stones #injuries #recall

Chris Egert is covering for Chad today talking about the possibility of National Guard troops coming to the Twin Cities, how successful Minnesota's farms have been with this year's harvest, and a new list of America's favorite fall foods showing major disrespect to Minnesota's wild rice soup.

In this episode, I sit down at the table with Mr. Matthew Ratuski, Director of Possibilities at Floating Leaf Fine Foods. A family business with deep roots in Sunnyside, Manitoba, Floating Leaf has been a pioneer in premium wild rice and innovative grain blends for generations.We discuss the company's commitment to sourcing high-quality, sustainable ingredients, the art of blending grains for flavour and nutrition, and how Floating Leaf continues to innovate while honouring its heritage. From wild rice harvested in pristine Canadian waters to unique blends that bring versatility to the table, Floating Leaf Fine Foods is redefining how we enjoy whole grains.Wild rice is more than just a nutritious grain; it has deep cultural and historical significance. Traditionally harvested by Indigenous communities, wild rice has been a vital food source and a symbol of sustenance for First Nations peoples for centuries. Floating Leaf Fine Foods continues to honour these traditions by working closely with Indigenous harvesters and ensuring their wild rice is naturally grown, hand-harvested, and sustainably sourced, preserving both the land and its heritage.Join me for this podcast. Take a break. Listen in.A xx

An unassuming café on Isleta Pueblo just won one of the most sought-after culinary recognitions in New Mexico. Isleta Grill is this year's Green Chile Cheeseburger Challenge Champion for their frybread version of a regional delicacy. In northern Wisconsin, this year's wild rice yields are low. The state Department of Natural Resources blames wind damage and heavy rainfall from a series of strong storms. It's part of a pattern of diminished wild rice harvests in recent years. Cherokees cross-bred and cultivated apple varieties when they lived in the southeast U.S., but when the federal government forced a majority of Cherokees to move to Indian Territory (Oklahoma), they left their orchards behind. Now one cultural group is reviving those lost varieties of apples along with the history that goes with it. These are among the topics we'll hear about on The Menu, a special feature of Native America Calling on Indigenous food sovereignty and stories with Andi Murphy.

An unassuming café on Isleta Pueblo just won one of the most sought-after culinary recognitions in New Mexico. Isleta Grill is this year's Green Chile Cheeseburger Challenge Champion for their frybread version of a regional delicacy. In northern Wisconsin, this year's wild rice yields are low. The state Department of Natural Resources blames wind damage and heavy rainfall from a series of strong storms. It's part of a pattern of diminished wild rice harvests in recent years. Cherokees cross-bred and cultivated apple varieties when they lived in the southeast U.S., but when the federal government forced a majority of Cherokees to move to Indian Territory (Oklahoma), they left their orchards behind. Now one cultural group is reviving those lost varieties of apples along with the history that goes with it. These are among the topics we'll hear about on The Menu, a special feature of Native America Calling on Indigenous food sovereignty and stories with Andi Murphy.

WXPR News for 9-12-25

Wild rice can be found in every grocery store, but what is it? Is it a rice? A grain? Find out as we learn about this uniquely North American food that has been in Minnesota for at least 12,000 years. Ann Geisen from the Minnesota Department of Natural Resources wanders with us as we paddle through that rich history and context around wild rice in Minnesota.   

How do you restore wild rice to an area? Steven Hogg, Senior Manager of Wildlife at Three Rivers Park District, talks about the work done to bring back wild rice. From sourcing seeds, to distributing them, and making sure it grows Steven talks about the challenges, what he's learned, and how the restoration is going at Three Rivers. 

Darren Vogt, Resource Management Division Director at 1854 Treaty Authority, joins us to discuss what the 1854 Treaty Authority is, how the Ojibwe views on partnership with the land impact how the 1854 Treaty Authority stewards the land and the living things on it, and how wild rice being viewed as a gift by the Ojibwe creates a different perspective on managing it than other organizations might have. He discusses how they engage in wild rice and the research they are doing.    

WXPR News for 9-2-25

Lots of folks on the phone. Let's go to Todd and Anderson. How are you doing, Todd? I'm doing good, sir. Yes, sir. What's on your mind? So the question is is has anybody asked Donald Trump why he supports Lindsey Graham? I don't think anybody has. No. Yeah. I mean, we all we all remember what Donald Trump said about, you know, Lindsey Graham at, in Pickens that he helps with the Democrats, and I don't know how you help with the Democrats if you're a solid conservative. Exactly. And then the the mayor from wherever was talking about how we don't want a new guy in there. Trump is the new guy in there. Exactly. We don't want a him. We don't want a freshman president. Right? Right. Yeah. Exactly. But how do we invoke change if we don't get new people in? Man, we just we gotta some of us have gotta start putting our name in, and then we gotta start showing up at the polls and supporting these people. That's a big thing. Showing up and and getting out there and voting. I appreciate it. Todd, let's go to Mike in Greenville. Mike, what's on your mind? Yes, Charlie. I just wanted to comment on the mayor of Capobello and his statements. I would not know him from Wild Rice if he walked in front of me. Okay. But I will say this, that I'm gonna give this credit to Tara Servation. Alright. The only reason that Trump supports Lindsey Graham is Lindsey Graham is head of the budget committee in the senate. Yeah. He has to have him to get that passed. He also has to have his votes to get his people nominated and through the process. Yeah. Lindsey Graham I am I am loosely related to Lindsey Graham by marriage, and he is a terrible human being. As far as signs, listen. I would put a 12 year old in that senate because just like my 12 year old, all I wanna hear out of his mouth is yes, sir. That's all you need to say. Yes, mister president. That's it. I said that. All you need to hear out of him. Exactly. We have to have fighters. We don't need beta males in the senate or anywhere in our government. So the mayor of Campobello, I get his point. I understand. But it sounds like to me he's an establishment guy. He's status quo, and we need fighters. We need men that'll stand up and women that'll stand up, and that's what we want. I live in Lindsey Graham's district. I I know him well. Yeah. He is a snake in the grass. He goes whichever way the wind blows and who's got the wallet out. And that's how it is. A lot of people do it. I appreciate it, Mike. Now let's talk to the speaker of the house of the sovereign state of Jamestown, JR. How you doing, JR? Oh, it's another JR. It's not that JR. I got two JRs. JR, welcome. You're out there in Possum Kingdom. What's going on, man? Hey. Yeah. This is JR. I was gonna I was gonna holler at you. Oh, Lindsey. Here, every every time he comes up for reelection, he always does the same thing. He wants to say that no one else needs to go in there because they wouldn't know how to get things done. Right. And he proves time and time again that he don't know how to get things done or better yet, he does. Like, here a while back when he pushed that abortion bill and ruined us in the midterms Yeah. Lindsay. Yeah. He knows what he's doing, and he knew it wasn't gonna fly, but he just had to mark that box on his full check list. You're exactly right, JR. And let's not forget that. Lindsey Graham was the one that came out and said, no. No. Abortion needs to be a federal issue. Wait a minute. What was the president saying? What was Trump saying? It needs to be a state's issue, not a federal issue. Lindsey Graham was like, let's let's do this as a because he knew that had the potential of hurting Trump. Lindsey Graham also said that no better person has God ever created than Joe Biden. And if you've got a problem with Joe Biden, you need to do some self reflection. But I think the most interesting thing that Lindsey Graham has ever said was this. It wasn't peaceful. I was there. If it had been up to me, ...

It's the first weekend of Game Fair, and top topics on Outdoor News Radio this week include a discussion with Managing Editor Rob Drieslein and Editor Tim Spielman on the proposed walleye limit changes and a federal report on how the state is managing its forests. Then Nate Huck, Minnesota DNR migratory gamebird consultant, offers […] The post Episode 552 – Game Fair weekend, MN duck survey, wild rice, DU auction, Mark Johnson to retire appeared first on Outdoor News.

Top topics on Outdoor News Radio this week include a discussion with Managing Editor Rob Drieslein and Editor Tim Spielman on the results of the 2025 spring waterfowl survey in Minnesota. (Blue-winged teal are down significantly.) Then Amy Shipley from Wisconsin Department of Natural Resources joins the program to talk about research in her state […] The post Episode 551 – MN duck survey, trumpeter swans and wild rice, no 3B deer license, BHA changes appeared first on Outdoor News.

Un dernier épisode avant l'été ! Suivez-moi à la rencontre des Malais de Singapour. Nous nous promènerons entre les pages des Malay Sketches d'Alfian Sa'at, 48 saynètes et autant de portraits de Singapouriens malais, l'ouvrage de référence pour qui veut découvrir ou approfondir sa connaissance de cette communauté. Nous marcherons au doux son du Keroncong et de la voix enchanteresse de Saloma. Alfian Sa'at est écrivain, dramaturge et poète. Ce sera l'occasion de parler de théâtre, du théâtre malais et du théâtre Wild Rice où Alfian Sa'at est dramaturge en résidence. Épisode conçu et écrit par Julie MoulinMontage et réalisation sonore : Vincent CateigneLectures : Faridah HarithTraductions : Jérôme Bouchaud et Julie Moulinhttps://editions-jentayu.fr/numero-1/saynetes-malaises-alfian-saat/Playlist :Tunggu Sekejap de P.Ramlee (Attends un instant)Singapura Watu Malam de Saloma (Singapour de nuit)Sitara de Kartina Dahari (Mon étoile)Sinar Hidupku de Rafeah Buang (Lumière de ma vie) Je remercie pour leur soutien :Johanna et Charles Jelensperger, Carla Tohme, Geoffroy Moulin, Stéphanie Leparmentier, Olivier Castaignède, Lucille Peyron Lepez, Jérémie Decroux, Pascal Schouwey, Maylis Lacour, Marie-Astrid Prache, Dominique Colin, Colette Moulin-Berger, Eric Fontanarava, Dominique Hubert, Chloé de Laubier, Fabienne Fourques, Daphné Picq, Geneviève Munier, Alexia Allonsius, Manuela Moolan, Gérard Larrive, Eléonore Botton, Delphine et François Thaury, Olivier Marchesi, Vincent Cateigne, Aglaé Bellynck, Cécile Anglès-Dauriac, Pascaline Bornet, Marie-Alice Blavier, Thomas Ducellier, Nicolas Moulin, Marie Miljkovic, Laure Versolatto, Céline et Éric Brégère, Ekaterina Joukova, Cyril Guignard, Sabine Faulmeyer, Anne-Sophie de Saignes, Anne-Sophie Avot, Cyrille Hubert, Annabelle Prin-Cojan, Marianne Hubert, Cacath, Caroline Chaux, Jingqing Xia, Flavienne Breda, Séverine Malé, François Bretault, Pauline Desnuelles, Lucile Bordes, Guy Gautreau et Béatrice Olmt.Merci de suivre ce podcast ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

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

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.

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.

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.

"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

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.

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

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