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Let's talk about food and weight loss. We'll discuss carbs and calories. I'll share my journey. We'll chat about growing our own, about meat, veg, and fruit. Well spill the beans about shopping and even cooking. And darn it. We'll have some fun doing it.

A brief look at the tragic, sad life of an American Genius

Edgar Allan Poe

Just a Hello and Happy New Year, with some things to think about for 2021.

Do You Believe In The Yeti?

Who or what are the Nephilim? Do demons really possess people? What is that all about? What does the Bible say? Stay tuned. Enjoy.

Who Are The Nephilim?

A brief glance at the high and low points in the life of famed psychic, Edgar Cayce.

Edgar Cayce - Deceiver, Deceived, or Tortured Soul?

The second part of the story of the birth of Jesus. This time we'll look at the paranormal events surrounding the visit of the Wise Men

A Paranormal Christmas Part 2

Sam Burton Presents

Adeyapida (Trailer)

Adeyapida

Crislevita (Trailer)

Crislevita

Join 2 gingers and a Gary as we explore the delightful world of lovely beer and the insanity within our own minds! Booze, the news, reviews and something to amuse. Can you imagine?!

Avec mon panier! This episode is our biggest (and potentially worst) episode yet! Join M Man, Lenny MacClaggin, Dog the Bounty Hunter's son and special guest star John the Robin as we present to you not one, but two massive features! We're getting in the ring with Brew York's latest WWE wrestling inspired beers 'The Survivor Series' and taking a look at Beer 52 and beer subscription services in general. Are they worth it? Who knows, who cares??!! And all the usual b*llocks you've come to love/hate and expect from this bunch of reprobates. CAN YOU IMAGINE, CAN YOU ENVISION, DO YOU DELIVER, BEANS AND LIVER? 
Follow us:
Instagram
Twitter
YouTube

 
Email: gingerales64@gmail.com
Beer reviews this month:
- Firebird Citra: 8.2 wobbly eggs
- Firebird Mandarina: 6.7 wobbly eggs
- Wild Beer Co Bibble: 8.9 wobbly eggs
- North Down Brewery Easterly NEIPA: 6.4 wobbly eggs
- Brew York Big Poppa Pump Pale Ale: 5.8
- Brew York Scotty Too Hoppy: 7.1 wobbly eggs
- Brew York Thundertaker 7.6 wobbly eggs
- Five Points Brewing Co Five Points Best Bitter: 7.5 wobbly eggs
- Brick Brewery Simco and Ekuanot Pale Ale: 5 wobbly eggs
- Vedett Extraordinary IPA: 5.5 wobbly eggs
- Dogma Brewery Miss Quince Pale ale: 7 wobbly eggs
- Wicklow Wolf Elevation Pale Ale: 7.5 wobbly eggs
- DongFeng Brewing Citra and Mosaic Yuzu IPA 8 wobbly eggs
COMPETITION!
Win a pint and a hotpot with the lads by emailing us where you are and then you'll have to come to us :)
WATTLE AND DAUB AWARD BEST PICTURE NOMINATIONS:
Send us your best pics of whatever you want for a chance to become an illustrious and decorated Wattle and Daub award winner!! - can you imagine??!!!

Episode 3: Beer 52 - A New Hope?

Cod Roe! Alon Zee! The boys are back in our brand new home at the 4 Star Bar in Dunfermline. In this month's show, we highlight the simply awesome Lidl Craft Beer festival, enjoy some lovely booze from Loch Lomond, LoveLane, FourPure and so many more, as well as dip our proverbial toes (and gobs) into the world of dark beers! We also ask the eternal question........if you were hiking in Siberia with TV's Melinda Messenger, what would you offer her to drink? CAN YOU IMAGINE??!


Follow us:
Instagram
Twitter
YouTube

 
Email: gingerales64@gmail.com


Beer reviews this month:
- Zoom Time NEIPA (Loch Lomond) 10 WOBBLY EGGS
- Lidl Craft Beer Festival 9.3 WOBBLY EGGS
- Gearshifter Citra IPA (Brewing Co) 7.6 WOBBLY EGGS
- Arapaho APA (Langhams) 8.5 WOBBLY EGGS
- Baltic Berliner (LoveLane) 9.3 WOBBLY EGGS
- 2015 Barrell Aged Darker Daze Imperial Stout (Roaring Four Brewing Co) ? WOBBLY EGGS
- Nevermore Cold Brew Coffee Porter (Fyne Ales) 6.233333 WOBBLY EGGS
- Peanut Butter Milk Stout 7.6 WOBBLY EGGS
- Last Train Oatmeal Stout (FourPure) 6.2 WOBBLY EGGS
- Werrrrd (Electric Bear Brewing) 9 WOBBLY EGGS


COMPETITION!
Win a pint and a hotpot with the lads by emailing us where you are and then you'll have to come to us :)
WATTLE AND DAUB AWARD BEST PICTURE NOMINATIONS:
Send us your best pics of whatever you want for a chance to become an illustrious and decorated Wattle and Daub award winner!! - can you imagine??!!!

Episode 2: The Dark Side

In our first episode of the Ginger Ales Podcast, we're foaming at the gams to get our gobs around some lovely, lovely booze! We're reviewing some smashing offerings from Loch Lomond, a Cornish one that Iain had and much, much more! Our resident Beer Yoda and son of Dog the Bounty Hunter, GBC tells us all about all of the amazing breweries he's been exploring during the pandemic and there's time for lots of fun and tomfoolery with BAGS, RAINBOWS, ZIPPY AND BUNGLE and Yoko Ono. Can you imagine??!!!
Follow us:
Instagram
Twitter
YouTube

 
Email: gingerales64@gmail.com
GBC's complete list of lockdown breweries visited:
Surrey Hills, Surrey https://surreyhills.co.uk/ 8.9 wobbly eggs Craft Brews, Frensham https://www.craftbrews.uk/ 8.4 wobbly eggs Hepworth Brewery, West Sussex https://hepworthbrewery.co.uk/ lovely bags 6.8 wobbly eggs Firebird Brewery, Sussex https://firebirdbrewing.com/ for being amazing – 10 wobbly eggs Hogsback Brewery, Surrey https://shop.hogsback.co.uk/ Anspach & Hobday, South London https://www.anspachandhobday.com/ Signal Brewery, South London https://signalbeerco.com/ Brolly Brewery, Sussex https://www.brollybrewing.co.uk/ Tillingbourne Brewery, Surrey http://www.tillybeer.co.uk/ Dorking Brewery, Surrey https://dorkingbrewery.com/ Langham Brewery, Surrey https://langhambrewery.co.uk/ Pilgrim Brewery, Surrey https://pilgrim.co.uk/ Cobbetts Real Ales, Surrey https://www.cobbettsdorking.co.uk/ New Brighton Beach Bar, Brighton https://www.bisonbeer.co.uk/
COMPETITION!
Win a pint and a hotpot with the lads by emailing us where you are and then you'll have to come to us :)
WATTLE AND DAUB AWARD BEST PICTURE NOMINATIONS:
Send us your best pics of whatever you want for a chance to become an illustrious and decorated Wattle and Daub award winner!! - can you imagine??!!!

Episode 1: Beer Yoda Smashes Lockdown

Ginger Ales Podcast

Este podcast está hecho con el fin de informar y dar a conocer técnicas de esponjas en pastelería.

The podcast talks about the 3 sponges elaborations techniques including Genoise, Roulé, Joconde, and Culliére techniques.

3 sponges elaborations

Techniques

Chicago based food enthusiasts Jay Zawaski and Rick Camp discuss food items, "fat culture" and experiences with a lot of laughs mixed in. Follow the podcast on Twitter @ImFatPod. Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

It's Episode 239 of the I'm Fat Podcast. This week, Rick and Jay coincidentally try three new Mexican spots, just in time for Cinco de Mayo. Later, the guys discuss the decreasing value of fast food and answer your Ask A Fat queries. 
YOUTUBE: ⁠youtube.com/c/imfatpodcast⁠
MERCH: ⁠imfatmerch.com⁠
SPONSORS: ⁠Charlie the Bacon Guy⁠, ⁠Frato's Culinary Kitchen⁠ (use code IMFAT to save 10% on online orders), ⁠Mazda of Orland Park⁠, Nik and Ivy Brewing Co. in Lockport
SUPPORT: ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠

--- 

Send in a voice message: https://podcasters.spotify.com/pod/show/im-fat-podcast/message
Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

Episode 239: Accidental Cinco de Mayo, Fast-Food costs

Prepare to have your taste buds tantalized in this XXXL episode of the I'm Fat Podcast! Rick Camp shares his culinary adventures from Vegas and Cleveland, plus a new local Mexican find that will get your mouth watering. Meanwhile, Jay Zawaski satisfies his cravings right here in Chicagoland, with visits to 5 Rabinitos in Pilsen and Wooden Paddle in Lemont. 
YOUTUBE: ⁠youtube.com/c/imfatpodcast⁠
MERCH: ⁠imfatmerch.com⁠
SPONSORS: ⁠Charlie the Bacon Guy⁠, ⁠Frato's Culinary Kitchen⁠ (use code IMFAT to save 10% on online orders), ⁠Mazda of Orland Park⁠, Nik and Ivy Brewing Co. in Lockport
SUPPORT: ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠

--- 

Send in a voice message: https://podcasters.spotify.com/pod/show/im-fat-podcast/message
Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

Episode 238: Rick visits Vegas (and Cleveland), Wooden Paddle Pizza Lemont

March Fatness has come to an end, and Shade will be entering the Onion Ring of Honor. Join Rick Camp and Jay Zawaski as they recap what was a memorable tournament. Rick recaps his trip to Springfield and Jay shares how he injured himself this week. Join us won't you? 


YOUTUBE: ⁠youtube.com/c/imfatpodcast⁠
MERCH: ⁠imfatmerch.com⁠
SPONSORS: ⁠Charlie the Bacon Guy⁠, ⁠Frato's Culinary Kitchen⁠ (use code IMFAT to save 10% on online orders), ⁠Mazda of Orland Park⁠, Nik and Ivy Brewing Co. in Lockport
SUPPORT: ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠

--- 

Send in a voice message: https://podcasters.spotify.com/pod/show/im-fat-podcast/message
Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

Episode 237: March Fatness Recap, Springfield, Fat Injuries

It's another big week on the I'm Fat Podcast. We reveal the Flabby Four contestants, sample Wendy's new Dreamsicle Frosty and confront our old friend Big Al, the traitor. 
FLABBY FOUR VOTE: https://bit.ly/MarchFatnessVoteFlabby4
YOUTUBE: ⁠youtube.com/c/imfatpodcast⁠
MERCH: ⁠imfatmerch.com⁠
SPONSORS: ⁠Charlie the Bacon Guy⁠, ⁠Frato's Culinary Kitchen⁠ (use code IMFAT to save 10% on online orders), ⁠Mazda of Orland Park⁠, Nik and Ivy Brewing Co. in Lockport
SUPPORT: ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠

--- 

Send in a voice message: https://podcasters.spotify.com/pod/show/im-fat-podcast/message
Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

Episode 236: Flabby Four Revealed, Dreamsicle Frosty, Big Al the Traitor | I'm Fat Podcast

We're halfway through March Fatness and the Sweaty Sixteen is set! Rick and Jay recap the rounds of 64 and 32, then preview the Sweaty Sixteen. The fellas also recap their Easter food adventures, and share other tales of gluttony from their weeks. 
YOUTUBE: ⁠youtube.com/c/imfatpodcast⁠
MERCH: ⁠imfatmerch.com⁠
SPONSORS: ⁠Charlie the Bacon Guy⁠, ⁠Frato's Culinary Kitchen⁠ (use code IMFAT to save 10% on online orders), ⁠Mazda of Orland Park⁠, Nik and Ivy Brewing Co. in Lockport
SUPPORT: ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠

--- 

Send in a voice message: https://podcasters.spotify.com/pod/show/im-fat-podcast/message
Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

Episode 235: March Fatness Update, Easter Food Recap

I'm Fat Podcast

The Best Internet Radio. The Future of Talk Radio. It's Web Talk Radio.

Home & Garden

Leisure

My interviewee this time is André Brock from the School of Library and Information Science at the University of Iowa. His recent article in Games and Culture called ‘‘When Keeping it Real Goes Wrong: Resident Evil 5, Racial Representation, and Gamers” was the topic of our conversation. Brock writes that, “videogames’ ability to depict cultural […]
The post Video Games: Brain Gain or Drain? – Racial representation and gaming appeared first on WebTalkRadio.net.

Video Games: Brain Gain or Drain? – Racial representation and gaming

We revisit the question of video game play and subsequent violence in my interview with James Ivory. He writes that “much of my research focuses on the content and effects of new entertainment media such as video games. At Virginia Tech, I founded the VT G.A.M.E.R. Lab (Virginia Tech Gaming and Media Effects Research Laboratory), […]
The post Video Games: Brain Gain or Drain? – Violence and Video Game Play Revisited appeared first on WebTalkRadio.net.

Video Games: Brain Gain or Drain? – Violence and Video Game Play Revisited

This time I spoke with Pål Aarsand who has a PhD in Child Studies and works as a senior lecturer at the Department of Education, Uppsala University, Sweden. His research interest is in young people’s use of digital technology in their everyday lives. He has focused on game/play, identities, the parent-child relation and digital competences. […]
The post Video Games: Brain Gain or Drain? – Family Life and Video Game Play appeared first on WebTalkRadio.net.

Video Games: Brain Gain or Drain? – Family Life and Video Game Play

Luther Elliott, of the Institute for Special Populations Research, National Development and Research Institutes, New York, NY, and I talked about his work on how video game genre might be a predictor of problem use. In an article published in Cyberpsychology, Behavior, and Social Networking, he and his coauthors explored this new way of viewing […]
The post Video Games: Brain Gain or Drain? – Problem Video Game Play and Genre appeared first on WebTalkRadio.net.

Video Games: Brain Gain or Drain? – Problem Video Game Play and Genre

Andrew Przybylski and I chatted this time about how ones sense of ideal self can be encouraged with the play of video games. Przybylski is with the Department of Psychology, University of Essex, United Kingdom. He and his coauthors recently published a study in Psychological Science, the highest ranked empirical journal in psychology, exploring these […]
The post Video Games: Brain Gain or Drain? – Video Games Let You Be All You Can Be appeared first on WebTalkRadio.net.

Video Games: Brain Gain or Drain? – Video Games Let You Be All You Can Be

Video Games: Brain Gain or Drain? Archives - WebTalkRadio.net

This is my cooking podcast I may branch off into other areas, but for now we stick with the butter!

My introduction to the cooking tips channel.

The intro

Stick With The Butter

The Vinimark Podcast is a series of conversations that take place along the rough edges of wine commerce, science, cellar mastery, marketing, and the rising trends amidst the industry's more adventurous pioneers. 

Wine journalist Jono Le Feuvre will push past the press releases and peel back the pr...

 In this episode, Jono chats to Johan Reyneke; owner of Reyneke Wines, and pioneer in biodynamic viticulture in South Africa.   The episode is primarily concerned with the fascinating world of bio-solutions in viticulture, but as so often happens when Johan is involved, the topics spread both broader and deeper; touching on the philosophy of science, the economics of animals in viticulture, and the need to restore a holistic view of farming.  

Bio-solutions in viticulture, with Johan Reyneke

In this episode of the Vinimark Podcast, we interview Nadia Hefer - the driving force behind the Old Vine Project’s brand new digital education platform.   Nadia discusses the history of the Old Vine Project, the keys to their success, and the incredible scientists and experts they’ve met along the way. She unpacks a little of the new course’s curriculum and touches on the role of hard science in support of the Old Vine Initiative, silencing the critics.  

The Old Vine Project Digital Wine Academy

In this episode of the Vinimark Podcast, we explore the future of grape farming in the South African Winelands and discuss how vignerons can adapt to the challenges posed by climate change and drought. Our guest, viticulturist Jaco Engelbrecht, founder of Visual Viticulture and consultant to esteemed producers like Eben Sadie and Weltevreden, offers insights on strategies for future-proofing the wine industry. Jaco is also a key member of The Horsemen Wines team, a winemaking project that focuses on cultivating grape varietals that are better suited for the "apocalyptic times" brought on by climate change.

Wine's future unearthed: South African vineyards' soil revolution in a climate crisis

Following on from a successful CapeWine 2022, we met up with Wines of South Africa CEO, Siobhan Thompson, to unpack the strategy behind its theme of “Sustainability 360”. Siobhan also shares some of her thoughts on the challenges facing South African wine on a global scale and gives her insight on the areas in which South African wine can grow and shine. 

CapeWine 2022: Feedback and insights from WOSA CEO Siobhan Thompson

Just moments before the historic Tim Atkin 95+ point wine tasting in Cape Town, Jono got to sit down with Tim Atkin to discuss a full decade of Tim’s South African Wine Reports.  This podcast includes Tim's highlights of the year, and what excites him for the future of South African wine. Points discussed in this episode include the state of South African wine in global markets, the future of Syrah in the country, and the need for vignerons to begin future-proofing against climate change.   

The Tim Atkin SA Wine Report - Insights from the man himself

The Vinimark Podcast

Escuela de Repostería es un podcast divertido donde aprendemos cosas que nos interesan a los amantes de la repostería.

Subo capítulos de todo tipo! En los de nivel 1, hablamos sobre conceptos básicos e ingredientes. En los que pone nivel 2, os cuento trucos, curiosidades y también técnicas para mej...

Courses

Anna es la bonita persona que hay detrás de la cuenta @dolceannakatherina que seguro que conocéis muchos de vosotros. Es una persona super dulce, enamorada de su trabajo y eso se nota en todos su vídeos y recetas. Ella da clases de pastelería en sus cursos online y a la vez estudia para mejorar día a día su repostería en la famosísima escuela L´Atelier de Barcelona dónde estudia actualmente. Te animo a que escuches esta entrevista porque todo lo que nos cuenta es pura maravilla!

53. ENTREVISTA: Profe y alumna de pastelería, con Anna Katherina

Te voy a contar todo lo que puedes aprender esta nueva temporada. Y algún cotilleo más de porque he estado desconectada estos 4 meses! Dale al play!

Tráiler 3a temporada

Hablamos sobre el mundo de los helados con Esther de Chocolatisimo. Ella es pastelera profesional y tiene una amplia experiencia en la elaboración de helados artesanales. Nos explica cuántos tipos de helados hay, cómo conseguir cubrir un helado magnum con una fina capa de chocolate crujiente, que precauciones sanitarias debemos tener en cuenta al trabajar con base láctea o huevo crudo y todos sus trucos para aprender a hacer helados caseros a la altura de los grandes profesionales. Toda la info sobre sus cursos la tienes aquí: https://chocolatisimo.com/academiachocolatisimo/ ¿Y tú? ¿Sabes como hacer un buen helado?

52. ENTREVISTA: El mundo de los helados, con Chocolatisimo.

Diana Verdú nos cuenta todos sus secretos sobre las smash cakes. Estas tartas tan divertidas están pensadas para que los bebés puedan mancharse las manitas durante una sesión foto y se lo pasen bien en su primer cumpleaños. Es un tipo de tarta que está muy de moda y por ello en este capítulo vamos a ver cómo se hacen, qué ingredientes deben de llevar y qué otros no pueden llevar ya que están pensadas para la alimentación de los bebés.   ¿Habéis hecho alguna vez una Smash Cake?

51. ENTREVISTA: Todo sobre la Smash Cake, con Di-tartas.

Sprinkles, confetti, fideos de chocolate… da igual como los llames! Son todos tan bonitos y tan coloridos que nos tienen a todos los pasteleros enamorados. Nos encanta como quedan en la decoración de nuestras tartas, cupcakes y sobretodo siempre tenemos el típico bote de sprinkles TOP que nos da pena gastar de lo bonito que es.   En este capítulo te cuento cómo puedes hacer sprinkles en casa, la historia que hay detrás de estos y otros detalles que debes de tener en cuenta al trabajar con sprinkles.

50. NIVEL 1: El mundo de los Sprinkles

Escuela de Repostería

Charlamos sobre 3 temas los cuales son las próximas tendencias a nivel mundial en relación al sector alimenticio

Hablamos sobre 3 temas relacionados con las nuevas tendencias globales respecto al sector alimenticio

Tendencias Globales en alimentos y bebidas 2030

Agroindustrias Proyecciones 2030

Mizael (Trailer)

Mizael

On our weekly agriculinary show, we explore everything related to our daily repast, from the exploding farm-to-table scene, to getting the most out of our own kitchen efforts. Because our diet is global, our scope may be as narrow as your own kitchen garden or as broad as climate change.


Good day to you, friends and fellow supporters of sustainable food consumption.



I’m your host, Jay V., and you’re listening to Episode #17 of Plenty. I realize you might be listening to this show any time of year, anywhere on the planet, but here in our podcasting headquarters, the land is bathed in the golden warmth of late August. Creeping up to the edge of Autumn, each dawn sees the grass a little dewier, each morning sees the industrious preparations of squirrels and chipmunks, each afternoon finds the wasps and hornets a little quicker to anger, and each evening brings the merciful relief of mild temperatures regardless of the sun’s midday dominance.







It might seem peculiar that the founder of one of America’s most trusted and respected seed companies, the worker-owned cooperative, Fedco Seeds, of Clinton, Maine, would encourage its own customers to save seed.



That’s just what Cr Lawn promotes, however. As a co-founder of Fedco Seeds  back in 1978, Lawn has worked most of his life not only to ensure that the business thrives, but also to educate growers and the public about a number of issues that affect our food, our health, and our planet. Although Lawn retired from Fedco in 2018, (read a great piece on Lawn from the time in the Portland Press Herald) he remains rooted in the soil on his farm in Colrain, Massachusetts, with his wife Eli Rogosa, founder of the Heritage Grain Conservancy.







Although it’s great to hear Cr Lawn in his own voice, he also has written extensively on this and other subjects, and much of his writing is available on the Fedco website. We have, with his permission, republished his very concise article, “Why Save Seeds?” in the shownotes to this episode, so please be sure to head on over to greylockglass.com and look for the page for this episode to get even more information.



“Why Save Seeds?”



by Cr Lawn, 2001



* To renew your age-old partnership with plants. Seeds are the life force. Plants, as living beings, desire to reproduce. By allowing them to go to seed and complete their growth cycle, you cooperate in a process essential to all life forms on Earth.







* To retain control of your food supply. Some things are too important to allow other people to do for you. Food is a basic necessity and the cornerstone of our culture. Control of the seed is key to control of our food supply. By saving seeds you retain that lifeline. Over the past two generations, the seed industry has done almost no work to maintain, improve or develop open-pollinated varieties that will come true from seed. What little has been done has been accomplished by dedicated amateur seed savers and breeders. We need more such people. Instead, the industry has emphasized hybrid varieties whose breeding lines are trade secrets and whose seed will not come true to type. Lately, biotechnology research has almost completely replaced classical plant breeding at our universities and in the seed industry.







* To preserve our heritage and our biodiversity. Farmers saved seeds and improved food crops for millennia. Seed companies have been on the scene for fewer than three centuries. Only in the last hundred years have farmers and gardeners become widely dependent on seed companies.

Plenty #17: Cr Lawn on Saving Seeds


This is episode 16 of Plenty. I’m your host, Jason Velazquez, and as always, I do thank you for tuning in.



 ⬇️ Podcast Player  ⬇️





This edition of Plenty features yet another special guest, Jake Levin, whose food knowledge and skills speak to the very heart of sustainability, which is the preservation of food for later, in addition to indulging in decadent flavor now. His recently published book, Smokehouse Handbook, illustrates how anyone, anywhere, can employ techniques that will up their cooking cred with minimal tools and at minimal cost. At least until you’re hooked and start dreaming of converting the garden shed into a smokehouse — and he can help you out there, too…







I’d also like to say thank you to our newest sponsor, Greylock WORKS of North Adams, Mass.



sponsored







An elegantly reimagined historic mill, Greylock WORKS is a mixed-use campus that offers event, retail, private studio, and shared office space – all revolving around it’s core mission to celebrate this region’s food and sustainable design.



Residential lofts for sale and rent planned for 2020. Experience Greylock WORKS on November 23, during FESTIVE: A holiday market celebrating exquisite design and local food, featuring over 60 thoughtfully curated makers and farmers. More information at greylockworks.com.



We’ll be launching into our coverage of the impact of the climate crisis on the local food system soon, and you can be sure we’ll be looking into the role local food hubs like Greylock WORKS will play in the future.







All the stars seemed to align for this show, because almost immediately after I chowed down on that Brisket Egg & Cheese breakfast sandwich from A-oK Barbeque (in the name of journalism, of course), a copy of Jake Levin’s Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables, dropped into my lap. Just released by Storey Publishing, right here in North Adams, this book, with it’s gorgeous photography and very approachable instructions and recipes is like a treasure map for your taste buds. I knew I needed to sink my teeth a little deeper into this savory serenity. So I picked up the phone and called Jake to see if I couldn’t catch some drippings of knowledge from this seasoned pro.



About Jake Levin



Jake Levin; photo courtesy Storey Publishing.



Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Meat in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts,

Plenty #16: Jake Levin, author, Smokehouse Handbook


Hey food enthusiasts! In this episode of Plenty, number 15 to be precise, we hear once again from Chef Brian Alberg, a nearly ubiquitous culinary presence in the Berkshires and beyond. Since it’s been quite a while since catching up with him last, we had a lot of ground to cover.







The new Seeds Market Cafe at Hancock Shaker Village operates under his direction, and is fast-becoming a favorite eatery in its own right. The Tap House at Shaker Mill is well under way, after it’s former incarnation, the Shaker Mill Tavern, was brought under the umbrella of Main Street Hospitality, where Alberg is Vice President of Culinary Development. And early August of 2019 finds Berkshire’s best-known chef and local food advocate teaching an intimate workshop that ends with a dining experience that couldn’t get any fresher. Let’s go to that conversation now, here on Plenty.



GG — I guess we should start with your work at the Hancock shaker village. You’ve got a couple of different things going on there. First, you’ve got the the bistro, Seeds, up and running, correct?



Chef Brian — It’s a great little museum cafe. It’s open primarily during the days, but we do a lot of culinary programming around the village and around food related topics. It’s a place where we try to use as much from the actual onsite farm as possible in our menus, as well as other neighborhood farms, keeping in context with with the shakers were about and also what we are about, as chefs.



GG — Tell us a little bit about the history of your history. Anyway, going back a couple of decades. With the local food movement here in the Berkshires?



Chef Brian — I grew up in Columbia County, just over the border in New York State, and I worked for a classical French chef named Jean Morel, who had gardens out back and — this is like the mid to late ‘80s,  and, you know, farm to table wasn’t really a thing back then. Although, growing up in the kitchen, as I did, farm to table was, like, you know, get what you can from your backyard, what you can from the guy down the street, and that just kind of played in my mind throughout my career. 



Chef Brian Alberg; photo by Bill Wright Photography.



Chef Brian — Once I relocated back to the Berkshires — I started back in ’04, for at the Red Lion Inn — for the biggest part of my life here, but I just got involved with Ted Thompson and a whole bunch of other people that were growing and trying to keep our landscape green and build a better life for themselves, and give us better products in the kitchen. So it’s just always been something that I’ve been drawn to.



GG — Do you think that the agriculture we have locally in when I say local, you know, within 100 miles is being utilized? Well, or do you think that there’s some more room to bring farm to table to restaurants in the area?



Chef Brian — I think it’s being utilized. I think that there’s always room for growth. I think that farmers themselves could do a better job...

Plenty #15: Eating the Landscape with Chef Brian Alberg


Good day to you, dear sustainable food enthusiasts! I am your host, Jason Velázquez, and I thank you for tuning in to Episode #14 of Plenty. On this week’s show, we hear from Leah Penniman, author of Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land.







Before we get into the episode. I have to pause to say that I was so excited…and so grateful, to get the notification yesterday that this podcast network just gained a new member at the $1 per month level. Think I’m crazy for getting jazzed about that? I don’t think I am. In total, the Greylock Glass has about 3,000 followers, and the number is growing every day. Imagine if every one reading our articles and listening to our podcasts kicked in a $1. That would be pretty close to a livable wage. Together with the members who are able to give $5, $10 or more, all those $1 memberships would really add up. And that would bring this news station a lot closer to our goal of creating more jobs in alternative independent journalism.



What about you? Do you have a monthly dollar you wouldn’t miss too much if you put it to work building a news source you care about? Why not become a member today? Thanks! Now, on with the show.



Leah Penniman; photo by Jamel Mosely, Mel eMedia.



I spoke at length to Leah Penniman about her just released book, Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land. Penniman is a founding co-director of Soul Fire Farm, established in 2011 in Petersburg, NY, with the mission of restoring the inherent right of Black and Brown people to belong to the earth and have agency in the food system. Her work at Soul Fire includes farmer training, international solidarity, food justice organizing, writing, speaking, “making it rain,” and anything that involves heavy lifting, sweat, and soil.



Some of our most cherished sustainable farming practices have roots in African wisdom. Yet, discrimination and violence against African-American farmers has led to their decline from 14 percent of all growers in 1920 to less than 2 percent today, with a corresponding loss of over 14 million acres of land.  



With Farming While Black, Penniman, hopes to extend her work by offering the first comprehensive manual for African-heritage people ready to reclaim agency in the food system.







Having read the book, I can tell you that she’s packed so much information into this volume, if she’d wanted to, she could have spread it out over at least two, maybe three titles.



Farming While Black officially releases October 30, 2018; purchase options here.



She speaks October 27th, at the Schumacher Center for a New Economics in Great Barrington, Mass. with Ed Whitfield, co-founder and co-managing director of the Fund for Democratic Communities. I was fortunate to speak with her ahead of that engagement at length about her book, her work, and the critical place that people of color have in forging the future of this planet’s food system.



I encourage you to visit Soul Fire Farm on the Web to find out more about the really exciting work and projects they have going on most of the year. The link is in the shownotes of course, as is a link to purchase Farming While Black, but if you can remember “soulfirefarm.org” you’ll find them.




Plenty #14: Farming While Black


As you might expect, we’d never settle for a cookbook that asks us to sacrifice the satisfying or substantial to achieve our family dietary priorities. Thankfully, The Ultimate New Mom’s Cookbook, by Aurora Satler, doesn’t leave taste buds or tummies, big or small, wanting.



Aurora Satler combines her talents and passions in the realms of food, photography, and writing to create a scrumptious roadmap to good family nourishment; submitted photo.







We have arrived at Episode #13. It’s good having you here, knowing we have Plenty in store for you. This podcast released a few days into Autumn, September 26, 2018. Like a lot of these episodes, though, the information and interview will be fresh and helpful long, long into the future.



Get ready for an essential kitchen companion that goes beyond “baby food” and celebrates exciting meals everyone in the family can sink their teeth into, like “Cut the Carbs Chicken Lettuce Wraps” and “Prego Picnic Chili Lime Fruit Cones;” photos by Aurora Satler.



We spoke this week with author Aurora Satler, author The Ultimate New Mom’s Cookbook just out from Page Street Publishing. Aurora has a solid background in food, writing, and more than a little experience being a new mom, and she really combines those ingredients into a must have volume in the kitchen. I should add, too, that this cookbook is all about cooking for the whole family, so you’ll find yourself going back to revisit these recipes for years to come.



Homemade first foods, like “Pumpkin, Apple and Carrot Puree” are fresh and packed with nutrition. And they can be much more affordable than store-boughten; photo by Aurora Satler.



Aurora has generously shared her recipe for her crowd-pleasing Butternut Squash Mac n’ Cheese. I happen to have a few gorgeous butternut squashes out in the garden right now that are >this< close to being ripe, and now I KNOW what I have planned for them. Look below for the recipe!



She’s a fascinating foodie, so let’s not waste any time getting to our conversation with Aurora Satler, right here on Plenty.



I can’t wait to find out what’s next out of Aurora’s typewriter. She hinted that she might be write chronologically, tackling a toddler book as a sequel, but I’ll be pretty excited about any culinary roadmaps she cares to draw for us.



You’ll also definitely want to read more about Aurora and follow the link to her blog, where she offers even more great ideas for feeding a growing family. Just go to greylockglass.com and look for the link to Episode 13.



I’ve been your host, Jason Velazquez, and I look forward to inviting you over again for a mouthwatering episode of Plenty.







Butternut Squash Mac n’ Cheese



Butternut Squash Mac n’ CheeseFrom The Ultimate New Mom’s Cookbook; photo by Aurora Satler.



Serves 8-10 Freezer Friendly



This is a meal the whole family will love. Perfectly suited for young children and adults, with the benefit of added vegetables, this Mac n’ Cheese is sure to please.



Ingredients: 
1 tablespoon butter, softened  
2 lbs. pasta (I chose penne)  
1 butternut squash, peeled, seeded and diced (4 cups diced) 
2 cups chicken stock 
2 teaspoons Dijon   
2 cups grated Gruyere cheese, or substitute equal parts cheddar 
2 cups grated cheddar cheese  
1 cup whole milk  
¾ cup Greek yogurt  

Plenty #13: The Ultimate New Mom’s Cookbook

Plenty

Hola! Que tal? Mi nombre es Carolina Sapia. No soy chef, no soy nutricionista, no soy pastelera...simplemente soy Morfologa, especialista en comida (morfi). Aficionada en la cocina, disfruto salir a comer y, lo que me trajo a realizar este Podcast, hablo todo el día sobre comida. 
Te voy a estar con...

 "Lo único que me gusta mas que hablar de comida, es comer", John Walters. 
Se puede vivir de la comida, se puede amar la comida, se puede redactar sobre comida, se puede experimentar, se puede sentir, oler...la lista puede seguir. Morfologa (lunfardo morfar + sufijo logo, especialista) fue una palabra que invente para poder darle un concepto a esa lista ¿A vos también te dijeron: "vivís hablando de comida"? Todo lo que este relacionado sobre comida, lo vas a encontrar en este Podcast.
Bienvenido a nuestro primer episodio! Ya comenzamos!

Primer Episodio-Entrada

Morfo, luego existo.

น..สจันทร์จิรา มลคล้ำ

...รีวิวสาขา ภาวะผู้นำและการสื่อสารทางการเกษตร

....

จันทร์จิรา มลคล้ำ

โภชนาการ

By โบว์ จันทร์จิรา

According to a study published in August, 2015 in the Journal of the American College of Nutrition showed that when compared to cereals, oatmeal can suppress appetite thanks to beta-glucan fiber that stimulates satiety, reported by the Everyday Health page.

These Foods Make You Fuller Longer  (Trailer)

Christen Smith, RDN, spokesperson for the Academy of Nutrition and Dietetics and registered dietitian for Atlanta-based Piedmont Healthcare says that apples are high in fiber but low in calories and good for those looking to lose weight. In addition, fiber also helps slow digestion and makes you feel full for a longer time. In order to get a better feeling of fullness and optimal fiber intake, you can also eat the skin, reported by the Everyday Health page.

High fiber and protein foods

These Foods Make You Fuller Longer

Este podcast nos habla sobre la desnutrición infantil los subyacentes y tipo de desnutrición

Este posdcast habla sobre la desnutrición infantil sus tipo de desnutrición.

Desnutrición infantil

Desnutrición

Lively conversations with real people, sharing real life Support this podcast: https://podcasters.spotify.com/pod/show/john-barczak-shivanter/support

where do we go from here?

--- 

Support this podcast: https://podcasters.spotify.com/pod/show/john-barczak-shivanter/support

Change..big change

This is Life...@thetablewithshivanter

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Support this podcast: https://podcasters.spotify.com/pod/show/john-barczak-shivanter/support

Life...with Shivanter

@thetablewithshivanter



En la noche de hoy salimos a un sitio llamado la mona lugar donde venden arepas de todo tipo, cuando llegamos al lugar nos atendió una señora con unos 52 años vestía un vestido rojo y encima de este un delantal blanco que usaba para guardar los ingreso con ella pedimos la cantidad de 5 arepas, nos dirigió con otra persona una mujer como de unos 25 años la cual se le explico el pedido a llevar.
Ella vestía con ropa casual y se encontraba con hija que tenía entre 3 a 4 años bastante sucia su ropa un poco descuidad; a quien varias veces le llamo la atención pues interrumpía constantemente pero ella no se da cuenta que el espacio para una niña no era el adecuado.
Pregunta 1. ¿Existe el destino o nosotros lo creamos?
Respuesta: Consideramos que no hay nada preestablecido y que todo depende de nuestros actos al llevarlos a cabo.
Pregunta 2. ¿En la vida que será peor fracasar o no haberlo intentado?
Respuesta: Muchas veces no actuamos en búsqueda de lo que queremos por miedo a fallar y a las consecuencias, pero de esto se trata intentarlo, planificarlo una y otra vez logrando el éxito.

Arepitas la Mona

Arepitas la mona

Mx. xx  (Trailer)

Mx. xx

Una invitación a ponerse el delantal para elaborar los platos más representativos de la gastronomía extremeña.

Con Karmele Pellitero.

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Morfo, luego existo.

By โบว์ จันทร์จิรา

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Desnutrición

@thetablewithshivanter

Arepitas la mona

Mx. xx

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上出遼平 NY御馳走帖

YACYBERプレゼンツ 笠井信輔と如月蓮のアグリなカルチャー！

Everything Scares Me

YACYBERプレゼンツ笠井信輔と如月蓮のアグリなカルチャー！