Podcasts about yoghurt

This is a recap of the top 10 posts on Hacker News on March 07, 2026. This podcast was generated by wondercraft.ai (00:30): Tell HN: I'm 60 years old. Claude Code has re-ignited a passionOriginal post: https://news.ycombinator.com/item?id=47282777&utm_source=wondercraft_ai(01:56): LLMs work best when the user defines their acceptance criteria firstOriginal post: https://news.ycombinator.com/item?id=47283337&utm_source=wondercraft_ai(03:23): Uploading Pirated Books via BitTorrent Qualifies as Fair Use, Meta ArguesOriginal post: https://news.ycombinator.com/item?id=47285960&utm_source=wondercraft_ai(04:49): Ki Editor - an editor that operates on the ASTOriginal post: https://news.ycombinator.com/item?id=47286311&utm_source=wondercraft_ai(06:16): UUID package coming to Go standard libraryOriginal post: https://news.ycombinator.com/item?id=47283665&utm_source=wondercraft_ai(07:43): Put the zip code firstOriginal post: https://news.ycombinator.com/item?id=47292485&utm_source=wondercraft_ai(09:09): Effort to prevent government officials from engaging in prediction marketsOriginal post: https://news.ycombinator.com/item?id=47291406&utm_source=wondercraft_ai(10:36): A decade of Docker containersOriginal post: https://news.ycombinator.com/item?id=47289311&utm_source=wondercraft_ai(12:02): CasNumOriginal post: https://news.ycombinator.com/item?id=47291292&utm_source=wondercraft_ai(13:29): Yoghurt delivery women combatting loneliness in JapanOriginal post: https://news.ycombinator.com/item?id=47287344&utm_source=wondercraft_aiThis is a third-party project, independent from HN and YC. Text and audio generated using AI, by wondercraft.ai. Create your own studio quality podcast with text as the only input in seconds at app.wondercraft.ai. Issues or feedback? We'd love to hear from you: team@wondercraft.ai

The sound of regional Australia. News and analysis from the ABC's network of regional reporters.

Denis Stewart

Upptäck kaoset bakom Yoghurtens Vårrus, skratta åt Magges brottsanklagelser och hör Gullan von Yoghurt avslöja sin banbrytande teori om yoghurt som raketbränsle. Missa inte debatten om Äppelviks festival och Magges mystiska franska släkting!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

Denis Stewart

Elsa och Magge bjuder på skratt och kaos från Kallvik när de planerar framtida yoghurtkrig, hör en lyssnares galna Alla hjärtans dag och utforskar möjligheten att driva bilar med yoghurt! Missa inte den bisarra nyheten om den gröna laserattacken och Sveriges satsning på grön energi.

Fredagen den trettonde har aldrig varit så underhållande! Missa inte när Elsa och Magge navigerar kaotiska yoghurtäventyr, delar juridiska dråpligheter och avslöjar framtida planer. Och vad händer egentligen med yoghurt som valuta? Lyssna nu!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

This is an incredible recipe from one of my most treasured cookbooks of the past year!If you love feeling nurtured and nourished by food that is loving and rich in flavours... please try this!Sami's book FALASTIN can be found here.And a version of the recipe (save me typing it out) can be found on this website. Hosted on Acast. See acast.com/privacy for more information.

This dish magically transforms kūmara from side dish to star performer, and I can't get enough of it. Serves 2-4 Ingredients 2 orange kūmara, halved, skin on 2 tablespoons olive oil 1 tablespoon pomegranate molasses 1 teaspoon smoked paprika ½ teaspoon sea salt 4 tablespoons pumpkin seeds Small handful of mint & coriander ½ cup fresh pomegranate arils/seeds Yoghurt Dressing ½ cup Greek yoghurt 1 tablespoon tahini 1 tablespoon pomegranate molasses ½ teaspoon sea salt Method Heat oven to 180C. Line a tray with baking paper. Mix oil with pomegranate molasses and paprika and rub/brush all over the kūmara. Lay out on the prepared tray, sprinkle with salt and roast for 45 minutes or until soft and cooked through. Toss in the pumpkin seeds in the final 5-10 minutes and they will toast and puff up. To make the yoghurt dressing, whisk yoghurt with tahini, pomegranate molasses, and salts until combined. Serve the warm kūmara drizzled with yoghurt dressing and scattered with mint, toasted pumpkin seeds, and pomegranate seeds. Nici's note: Use pumpkin or cauliflower in place of kūmara if you like. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Upptäck hur yoghurt kan bli både kaos och konst i dagens avsnitt! Följ med när Elsa och Magge planerar ett eldigt Valborgsfirande med yoghurt och avslöjar Magges galna brottsanklagelser. Missa inte heller samtalet med yoghurtkonsulten Erik och debatten om den jättelika yoghurtstatyn. Humor och tokigheter utlovas!

Gjengen i baklengs er tilbake, og vi svarer på alt du måtte lure på.I studio: Madelen Holth, Erle Finne, Nora Lindberg og Hanne Emilie Bjøro(teknikk)

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

Upptäck de kladdiga hemligheterna bakom Magges virala låt och lär dig om yoghurtens mystiska roll i antika Egypten. Missa inte Elsa och Magges humoristiska bemötande av bisarra brottsanklagelser och deras charmiga paralleller till dagens nyhetskaos!

Upplev dramatiken när Elsa och Magge avslöjar allt om den kaotiska påskäggsjakten, lyssna på Magges senaste brottsanklagelser och upptäck planerna för en yoghurt-temapark. Missa inte hur nya trafikregler i Kullby påverkar staden och framtida yoghurtäventyr!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

Behind closed doors, a simple cup of yoghurt became the trigger for unimaginable cruelty. Nixzmary Brown, just 7 years old, endured prolonged abuse and starvation before her life was taken. This video uncovers what really happened, who failed her, and how warning signs were tragically ignored.

Upptäck hur ett kaotiskt snöbollskrig kan påverka en hel by och dess butiksägare! Psykologen Lina Fagerström avslöjar hur kaos och kreativitet går hand i hand, medan lyssnare delar sina mest kreativa yoghurtidéer. Missa inte den heta debatten om yoghurt som mjölksubstitut och avslutningen med oväntade nyheter!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

Upptäck kaoset bakom Yoghurtens Vinterolympiad och följ med när Magge avslöjar sina hemliga löften mitt i bisarra brottsanklagelser. Missa inte kändiskocken Oskars yoghurttips för julbordet och den kontroversiella yoghurtstatyn i Svedala!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

Missade du Yoghurtens Luciafirande? I dagens avsnitt avslöjar Magge sitt hemliga yoghurt-experiment medan Elsa och han planerar framtidens event. Skratt utlovas när en lyssnare delar en yoghurtfondue-miss och en expert förklarar varför yoghurt är mer än bara frukost. Och hur kan yoghurt revolutionera diplomatins värld? Missa inte veckans överraskning!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

Upptäck kaoset och kreativiteten från Yoghurtens Luciafirande. Hur förvandlas yoghurt till konst? Och vad är hemligheten bakom Magges experiment? Missa inte när våra programledare Elsa och Magge delar skratt och framtidsdrömmar!Vill du vara med i programmet?Ring in till redaktionen på +1 314 309-2916

As they recap season 5 episode 18 of PLL "Oh, What Hard Luck Stories They All Hand Me", Hayley confuses an Edgar Allen Poe novel for the titular Spelbook. Ashley doesn't like how Talia touches the big of Emily's back, and lots of notes are taken. Also, this episode is released on HAYLEY'S BIRTHDAY! So go say happy birthday to her if you see her wherever she may be!You can also WATCH our regular fortnightly episodes on the Call An Adult YouTube channel: https://www.youtube.com/@CallAnAdultWant more Call An Adult? Come join our Dollhouse over on Patreon! patreon.com/callanadultWant Call An Adult merch? Get something from our collection HERE: https://callanadult.myshopify.com/Follow Call An Adult on socials @call.an.adultFollow Ashley on socials @ashleycrapapFollow Hayley on socials @hayleytantau Hosted on Acast. See acast.com/privacy for more information.

Each week on a Wednesday Kelly Gibney shares a recipe that is delicious and nutritious without being too demanding on time. Today's salad celebrates all the summer produce favourites.

Jultröjor, konst av yoghurt och mysteriet med den saknade Yoghurt-Tomten! Missa inte dagens avsnitt där Elsa och Magge bjuder på skratt, spänning och en unik inblick i Yoghurtens Julparadis.

Whilst perusing the dark web... of insta, Pinky found out one of her favourite creators mispronounces yoghurt AS IF THEY WERE A BLOODY BRIT.See omnystudio.com/listener for privacy information.

Austin, Texas, 1991, och efter en brand på ett frozen yoghurt-ställe hittar man fyra kroppar. De tillhörde fyra flickor, som alla skjutits till döds. Det är fruktansvärt, och utredningen blir tyvärr en klassisk shitshow. För VARFÖR INTE. >:(tw: mord och sexuella övergrepp mot minderåriga Varje torsdag släpper vi ett Premiumavsnitt på Supercast! – klicka här för att prenumerera.Besök www.vadblirdetformord.se för mer info.Merch finns på SHIRTPOD. Hosted on Acast. See acast.com/privacy for more information.

Chili pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tbsp fennel seeds 1 tbsp coriander seeds 2 fresh chili, sliced 2 bay leaves 1 tsp mustard seeds 300 ml cider vinegar 250 ml water 1/4 cup sugar 1/2 tsp salt Jar and lid Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first) Roasted beetroot & cummin hummus Cook time: 45 minutes Prep time: 10 minutes Serves: 6-8 2 cups chickpeas, soaked overnight in water 2 whole beetroot 1 tbsp cooking oil 2 tbsp tahini 1 tsp baking powder 11 tsp cummin powder Sea salt Pre-heat the oven to 180*c Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping. Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin. While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain. Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and seasalt to finish. Yoghurt flatbreads w coriander butter Cook time: 2 minutes Prep time: 10 Serves: 6-8 Flat breads 350g bread flour 2 tsp baking powder 350g natural yoghurt 1 tsp salt Coriander butter 200 gm unsalted-butter 1 cup fresh coriander, finely chopped 1/2 tsp sea salt 4 cloves garlic, peeled and crushed For the flat breads Combine all the bread ingredients together in a bowl and mix with a spoon, then use your hands to pat and bring everything together. Dust a clean work surface with flour, tip out the dough. Knead for a minute or so just to pull everything together, before leaving while you make the coriander butter. For the butter, Add to the butter and mix in the rest of the ingredients. Re-dust a clean surface with flour, divide the dough into small balls. Flatten with your hands, then using a rolling pin roll roughly 3mm thick. Either place dough into a griddle pan on a high heat or onto a tray in a very hot oven. As soon as they are coloured remove and brush with a coriander butter and cut into random pieces. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Missade du senaste kaoset?

Elsa och Magge är tillbaka med en galen morgon full av yoghurtäventyr! Upptäck varför Magges låt orsakar tandlossning och hur en stuga av yoghurt byggs i Norrland. Missa inte när Frida avslöjar sina poetiska yoghurtplaner och kaoset i förrådet leder till konstnärliga upptäckter. Ring in med dina yoghurtberättelser och bli en del av morgonens galenskap!

Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microbes to support healthy digestion, yoghurt is a staple food in the US, hero of a million smoothies, berry bowls, and snack breaks every day. Which is why it's pretty weird that, until about 50 years ago, most Americans had no idea what it was. This episode, we've got the story of the microbial miracle (and ants?) that gave us yoghurt, as well as the secret connection between those heat-loving bacteria and the evolution of lactose tolerance. Plus, for most of history, yoghurt was wildly popular in large parts of the world—the Middle East, the Balkans, Caucasus, much of Asia, and the Indian subcontinent—and totally unknown elsewhere. Even the promise that yoghurt would cure old age, made by a Nobel prize-winning scientist, couldn't persuade Americans to eat it. So how did yoghurt finally capture the hearts of Americans? Listen in now for the little-known story of our curious relationship with this creamy concoction. Learn more about your ad choices. Visit podcastchoices.com/adchoices

I love strawberries but this early in the season they can lack flavour. My advice is to warm them up! Roast or grill or in a pan with some sugar and lemon juice and you'll find them a different berry altogether – jammy, sweet, and full of flavour. Ingredients: 2 cups strawberries, hulled and large ones halved or quartered 1 tablespoon brown or white sugar Juice from one orange 1 vanilla pod, halved and seeds scraped Yoghurt or cream to serve Handful of hazelnuts, toasted and chopped Method: Gently heat strawberries in a pan on the stove top or in the oven, with sugar, orange juice, and vanilla until they slump a little. Serve with yoghurt or cream and sprinkled with hazelnuts. Serving suggestions: Spooned over brioche toast or toasted croissant topped with fresh ricotta. In a bowl with quality vanilla ice cream, a lick of balsamic vinegar or grind of black pepper and crushed hazelnuts. Make or buy some crepes and fill them with roasted and cooled strawberries with chopped pistachios folded through Greek yoghurt or whipped cream. Spooned on top of a homemade Basque Cheesecake or a bought sponge cake, for a glorious ruby red crown.See omnystudio.com/listener for privacy information.

In this edition of The Naked Scientists: Whether talc-based products - like baby powder - can cause ovarian cancer. Also ahead, the "Sword Dragon of Dorset" found on England's Jurassic Coast. Plus, we'll be finding out about the 'double comet' visible in the night sky... Like this podcast? Please help us by supporting the Naked Scientists

Scientists and gourmands in Copenhagen have taken to producing yoghurt using the fermenting properties of ants. But, how does it all work?Seán's guest, a keen “fermentista” herself, decided to make her own ant yoghurt. Linda Geddes, former Science Correspondent for the Guardian, joins to discuss the results!

In this episode, Daisy and Olivia yap about some Ys in the history of medicine: yawning, yellow fever and yogurt. _______________ Follow us on: Bluesky - @physiciansgallery Instagram - @physiciansgallery TikTok - @physiciansgallery Facebook - www.facebook.com/PhysiciansGallery Sign up for our newsletter - www.rcpe.ac.uk/newsletter To support heritage at the RCPE, please donate: www.rcpe.ac.uk/donate _______________ The Team: Olivia Howarth (@oh_archives) - Researcher/Presenter Dr Charlotte Holmes (@_CCHolmes_) - Researcher/Presenter Dr Daisy Cunynghame (@RCPEHeritage) - Researcher/Presenter Laura Burgess (@laura.burgess.18) - Producer/Social Media/Presenter Dr Sarah Hayward - Editor/Producer

Vi har udvalgt to oplæste artikler til dig fra Politiken: Først kan du høre Felix Thorsen Katzenelson læse sin klumme om filmen 'Swimming Pool' op. Den har overskriften: 'Alle, der har smagt det, ved, at sæd ikke smager som yoghurt. Men det ligner'. Derefter læser Anders Tornsø Jørgensen sit interview med Aphaca op. Det handler om det danske sensationsbands helt vilde sommer. ------------ Og husk: Artiklerne er bare nogle af de mange artikler, vi læser op, og som kan høres direkte i Politikens podcast-app, så snart de udkommer. Du skal være abonnent for at lytte med. Og det kan du nemt blive ved at gå ind på politiken.dk/shopSee omnystudio.com/listener for privacy information.

Where we sit down with Sarah Stremming to talk about her thoughts on that yoghurt episode, 'self-operating' vs managed animals, and ensuring that your training is hand-off-able to the client, or husband.Also, Sarah's loose leash walking technique, 'high tenacity, low resilience' animals, and not crying - even though we all have something to cry about right now.⁠Sarah Stremming's Website⁠⁠Cog Dog Radio Podcast⁠⁠⁠⁠Topic or guest suggestions? Fan mail? Hate mail? We love to hear from you all! Email ⁠notanotherdogandponyshow@gmail.com⁠

Außerdem: Schimmel - Können wir mehr essen als wir denken? (15:50) / Mehr spannende Themen wissenschaftlich eingeordnet findet Ihr hier: www.quarks.de // Habt Ihr Feedback, Anregungen oder Fragen, die wir wissenschaftlich einordnen sollen? Dann meldet Euch über Whatsapp oder Signal unter 0162 344 86 48 oder per Mail: quarksdaily@wdr.de. Von Yvi Strüwing.

BE WARNED: It's LuAnna, and this podcast contains honest, upfront opinions, rants, bants and general explicit content. But you know you love it.On this week's LuAnna: The Podcast: Lu's missing her crochet, Enzo's been in for an op and Anna has a massive shoutout for Addenbrooke's hospital, the kids are back in school (HALLELUJAH) and we're mere days away from our Luanna road trip, and you guys are going to be getting ALL of the content. Plus, a fact about bees, police tales, a gag warning over a smeggy situation, more kids on social media chat and Lu's got yet another travel rant. Remember, if you want to get in touch you can: Email us at luanna@everythingluanna.com OR drop us a WhatsApp on 07745 266947Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

Where we sit down together to talk about Lauren's recent approach to changing her dog's behaviour, how our biases affect our categorisation of such things, and if any of it it really matters.Also, thinking about Matthias' lizard, trading autonomy for comfort, and the ethics of importing street dogs.The Dress Drama: how our differences shape our perceptions⁠⁠⁠Topic or guest suggestions? Fan mail? Hate mail? We love to hear from you all! Email ⁠notanotherdogandponyshow@gmail.com⁠

A strawberry low fat yoghurt ice cream has been crowned the supreme champion at this year's ice cream and gelato awards. Much Moore Ice Cream's Marcus Moore spoke to Ingrid Hipkiss.

Alice Taylor from 'Alice Taylor Eats' is here with her take on an Orange and Yogurt Cake.

Die internationale Unterhaltungsmatinee mit Antworten auf Fragen nach Odonien 25, Freiberuflichkeit, Sachbuch-Roman-Kombinationen, Zugfahrten, Vorsicht, Pandemiefragen, Angst, Corona aktuell,  Friedrich Merz, Schmetterlingen, ersten Wochen, technischen Gimmicks, Ameisenhaufen, Schulfreunden, 6 aus 49, Pink, Klischees, Jahrzehnten, ersten Filmem, Bekanntenfragen, Kultur, Ukraine, Angst, und auf die obligatorische Frage von esureL. Lesenswert: Zauber der Stille*, Liebe in Zeiten des Hasses*, […]

Die internationale Unterhaltungsmatinee mit Antworten auf Fragen nach Odonien 25, Freiberuflichkeit, Sachbuch-Roman-Kombinationen, Zugfahrten, Vorsicht, Pandemiefragen, Angst, Corona aktuell,  Friedrich Merz, Schmetterlingen, ersten Wochen, technischen Gimmicks, Ameisenhaufen, Schulfreunden, 6 aus 49, Pink, Klischees, Jahrzehnten, ersten Filmem, Bekanntenfragen, Kultur, Ukraine, Angst, und auf die obligatorische Frage von esureL. Lesenswert: Zauber der Stille*, Liebe in Zeiten des Hasses*, […]

Nyttan av att ha en blandning av goda bakterier i tarmen har uppmärksammats mycket de senaste åren. Men nu klarnar också bilden alltmer om hur bakterier påverkar och själva styrs av våra könshormoner. Lyssna på alla avsnitt i Sveriges Radio Play. Programmet är en repris från september 2024. Könshormonerna styr menscykeln, och mixen av bakterier i slidan ändrar sig beroende på var en person befinner sig i sin menscykel. Ibland har man otur och dåliga bakterier tar över och leder till problem. Luisa Hugerth vid Uppsala universitet berättar hur forskning om de bakterier som bor i kroppen kan hjälpa oss att lindra besvär i underlivet.Medverkande: Luisa Hugerth, biträdande universitetslektor på Uppsala universitetReporter: Sara Sällströmsara.sallstrom@sverigesradio.seProgramledare och producent: Camilla Widebeckcamilla.widebeck@sverigesradio.se

Latesha Hearth has led a fascinating life of curiousity which makes for a conversation touching on many topics - yoghurt, strangers on planes, home schooling, community, chocolate, Edmund Hillary Fellowship and much more.  Links to things discussed: Weave Cacao https://weavecacao.com/  The Values Trust https://valuestrust.co.nz/  The Raglan Food Co https://raglanfoodco.com/  Edmund Hillary Fellowship https://www.ehf.org/  Oonagh Browne interview https://theseeds.nz/podcast/oonagh-browne-on-the-power-of-chocolate-and-cacao/  More at https://theseeds.nz/ 

A hot take about the healing soil on a priests grave and probiotic yoghurt in an 11th century vision poem Hosted on Acast. See acast.com/privacy for more information.

Recipe150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the water from the gelatine and add to the mixture and remove from heat. Cool to room temperature and fold in the yoghurt. Pour into 4 glasses and set in the fridge for a few hours.Strawberry Jelly 200g strawberries chopped 50g castor sugar 100ml cider 2 leaves gelatine Soak the gelatine in cold water for 10 minutes. Place the strawberries,sugar and cider in a pan and simmer until the berries are soft. Blend to a smooth puree and add the gelatine leaves. Pass through a sieve. Brush a plastic container with oil and line with cling. Pour in the jelly mixture. Allow to set in the fridge for a few hours. Remove from container and cut into squares.250g strawberries, hulled and halved 1 teaspoon castor sugar Mix the strawberries and sugar well and leave for 10 minutes.

RHLSTP #564 - Joel Dommett's Lactating Nipple - Recorded at the Podcast Room in Central London, Richard meets comedian, actor and rock God Nick Helm. They chat about the unexpected death of Dennis Waterman, working with/embarrassing yourself in front of Mark Williams, appearing on Eastenders, appearing in two films together in lockdown, though mainly waiting to go on, how Nick became avuncular to his co-star in Uncle, how TV careers come without trained therapists and Nick's journey from depression to contentment and whether Rich is the only comedian with ADHD or if he's clearly living in denial. Plus was Someone Like's Yoghurt the worst comedy experience of 2005 and what's the recipe for a great and enjoyable tour showDetails of Nick's tour and album https://www.nick-helm.co.uk/See RHLSTP live in Sheffield and at the Edinburgh Fringe http://richardherring.com/rhlstpSee RHLSTP live http://richardherring.com/rhlstpSUPPORT THE SHOW!Watch our TWITCH CHANNELSee extra content at our WEBSITE Become a member at https://plus.acast.com/s/rhlstp. Hosted on Acast. See acast.com/privacy for more information.

Bulgaria is famous for its yoghurt, a fermented milk food full of ‘good' bacteria that has kept hungry Bulgarians healthy for over 4000 years. Inspired by that, and a question from a CrowdScience listener in California USA, Marnie Chesterton and Caroline Steel are immersing themselves in Bulgarian culture with a programme about Bulgarian cultures, recorded at the 2025 Sofia Science Festival. So, are the ‘live' cultures in fermented foods actually alive by the time you eat them, and how can you tell? If you can eat the mould in blue cheese, can you eat the mould on cheese that isn't supposed to be mouldy? Is traditional food really better for you? And if you put a drop of vanilla into a litre of milk, how come it all tastes of vanilla? Marnie and Caroline are joined by a chemist who was a member of Sofia University's ‘Rapid Explosion Force', a food technologist with a PhD in sponge cakes and a Professor of molecular biology who says that we contain so much bacteria that we're only 10% human. With questions on food from around the world and from the audience in Sofia, Marnie and Caroline will be digesting the answers, as well as some local delicacies. Presenter: Marnie Chesterton & Caroline Steel Producer: Emily Knight Series Producer: Ben Motley

It occasionally happens that some liquid sits on top of yoghurt in the container, and many people prefer spilling out the liquid before eating the yoghurt. At first glance, this would appear to be forbidden on Shabbat, as it entails removing Pesolet (an undesirable substance) from Ochel (the desirable substance). In truth, however, many Halachic authorities permit pouring out the liquid from the top of the yoghurt. Hacham Bension Abba Shaul (Israel, 1923-1998) writes that when one pours out the liquid, we may consider him as removing Ochel from Pesolet, and not Pesolet from Ochel. By tipping the container in such a way that the yoghurt remains, one essentially removes the yoghurt from the liquid, and thus it is permissible. Hacham Ovadia Yosef, in Hazon Ovadia – Shabbat (vol. 4, p. 229, in the annotation; listen to audio recording for precise citation), advances a different argument, claiming that the liquid and yoghurt are not actually mixed together, and thus removing the liquid cannot be considered "separating." Since the liquid sits on top of the yoghurt, and is not mixed together with it, removing the liquid would not constitute Borer and is thus permissible on Shabbat. This would apply as well to one who wishes to pour out the liquid from a can of olives or pickles. Here, too, one could argue that the person is separating the olives from the liquid, and not the liquid from the olives, and, furthermore, the liquid and olives are not actually mixed together. Hence, Hacham Ovadia Yosef ruled (in Hazon Ovadia, ibid., and in Yalkut Yosef, in the laws of Borer) that it is permissible to pour the liquid out of a can of olives or pickles on Shabbat. He noted that the work Shemirat Shabbat Ke'hilchatah (by Rabbi Yehoshua Neubert, contemporary) forbids pouring the liquid out of a can in such a case, but in the 5770 (2010) edition of the work the author retracted this view and ruled leniently. This is, indeed, the Halacha, and one may pour the liquid out from a yoghurt container or can of olives and the like on Shabbat. Summary: If there is liquid sitting on top of a yoghurt container, one may pour it out so he is left with only the yoghurt. Similarly, it is permissible to pour the liquid out from a can of olives or pickles.

In a small beach town on Australia's sunshine coast, Koel Thomae tasted a yogurt that would change her life: creamy, infused with honey and piquant with passion fruit, it became an obsession–something she was determined to recreate in her adopted home of Boulder, Colorado. With no knowledge of dairy, Koel forged an 8,000 mile partnership between the Australian yogurt-makers and a Colorado dairyman. Noosa Yoghurt faced a near-death experience as the founders scrambled to meet the pace of demand; but by 2018, the brand was available in 25,000 stores, with over $200M in sales. Today, the company is owned by the food conglomerate Campbell's.This episode was produced by Devan Schwartz with music composed by Ramtin Arablouei.It was edited by Neva Grant with research from Olivia Rockeman.Our audio engineers were Robert Rodriguez and Gilly Moon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.