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Podcast educativos del Instituto Humboldt, para conocer más sobre el medio ambiente y los factores que lo afectan.

Podcast del Instituto Humboldt

Interesting topics and guests. This Show was created to provide all whom listen, a chance to reach a higher state consciousness. And a chance to have input into our format for current and future shows.

Out of touch radio

De Universiteit van Nederland komt met iets nieuws, de Lab Leven podcast! Want wat is de wetenschap zonder het laboratorium? Wij gaan de veertien Nederlandse universiteiten af en bezoeken overal een lab. We zien de meer standaard steriele ruimtes waar gewerkt wordt met petrischaaltjes en pipetten, maar ook wetenschappers met hun voeten en handen in de modder en nog veel meer.

Lab Leven - Universiteit van Nederland

Just a couple of memers talking shit while trapped in our friends mancave.

Raised By The Internet

La astrologia al paso. Astrología humanista. Tránsitos. Cartas astrales y revolución solar. Y todo lo que quieras saber con lenguaje sencillo, claro y accesible. Astrología para todos.

Astrotips, El Lado Simple De La Astrologia.

Con Causa Natura es el podcast oficial de Causa Natura A.C; tiene como propósito darle voz a diversas causas en favor de el manejo eficiente, equitativo y sustentable de nuestros Recursos naturales.

Con Causa Natura

Mam na imię Marta. Od półtora roku prowadzę własną firmę, która zajmuje się etyczną produkcją i sprzedażą artykułów zero waste. Zainteresowałam się zero waste i slow life ponad dwa lata temu, a chwilę później w mojej głowie wykiełkował pomysł na Wielorazówkę. W podcaście Wielorozmówka opowiadam o życiu zgodnie z zasadami less waste, etycznej konsumpcji i ekologii.

Wielorozmówka

BAB is a centre of documentation and expertise on Namibia and southern Africa, located in Basel, Switzerland. Our podcast features extracts from past and recent interviews with scholars and BAB guests as well as selected recordings from the extensive southern African historical audio archive curated at the BAB.

The series maintains a loose format. Listeners may also want to consult the BAB online catalogues of the archive, library and publishing house for additional information about a scholar or theme. The catalogues are found on www.baslerafrika.ch.

BAB is a centre of documentation and expertise on Namibia and southern Africa, located in Basel, Switzerland. Our podcast features extracts from past and recent interviews with scholars and BAB guests as well as selected recordings from the extensive southern African historical audio archive curated at the BAB. The series maintains a loose format. Listeners may also want to consult the BAB online catalogues of the archive, library and publishing house for additional information about a scholar or theme. The catalogues are found on www.baslerafrika.ch.

BAB Interviews and Conversations

Med Claes Malmberg &amp; Stefan Livh&nbsp;

Mot bättre vetande

A podcast where sometimes we deconstruct themes from movies and TV shows to discuss the economics, politics and science behind them. On more mundane days, we simply talk ideas and books or analyze key legislative changes in India.

Hosted by Akash and Ruchir, both final year students at IIT Madras. New episodes every Sunday. Subscribe wherever you get your podcasts. Follow us on Instagram and Twitter: @ArthUnearth

A podcast where sometimes we deconstruct themes from movies and TV shows to discuss the economics, politics and science behind them. On more mundane days, we simply talk ideas and books or analyze key legislative changes in India. Hosted by Akash and Ruchir, both final year students at IIT Madras. New episodes every Sunday. Subscribe wherever you get your podcasts. Follow us on Instagram and Twitter: @ArthUnearth

Arth Unearth

Un podcast de Comunicación Digital de la UIC que genera información interesante y relevante.

UIC Podcast

Réveillez votre esprit critique !
Dédié au décryptage de l'actualité, le podcast Au crible de la science vous propose des clés pour démêler le vrai du faux, vous forger une opinion personnelle tout en exerçant votre esprit critique. Au programme, l'étude des mécanismes de circulation des informations à travers des thématiques telles que l'environnement, la santé ou l'intelligence artificielle. 
Co-production du Quai des Savoirs et de l'Université de Toulouse, Au crible de la science vous donne rendez-vous avec des scientifiques du milieu universitaire, des spécialistes des sciences de l'information, de la communication et des médias. 
En partenariat avec l’académie de Toulouse, le Clemi et Campus FM. Avec le soutien du ministère de la Culture. 
Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Réveillez votre esprit critique ! Dédié au décryptage de l'actualité, le podcast Au crible de la science vous propose des clés pour démêler le vrai du faux, vous forger une opinion personnelle tout en exerçant votre esprit critique. Au programme, l'étude des mécanismes de circulation des informations à travers des thématiques telles que l'environnement, la santé ou l'intelligence artificielle. Co-production du Quai des Savoirs et de l'Université de Toulouse, Au crible de la science vous donne rendez-vous avec des scientifiques du milieu universitaire, des spécialistes des sciences de l'information, de la communication et des médias. En partenariat avec l’académie de Toulouse, le Clemi et Campus FM. Avec le soutien du ministère de la Culture. Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Réveillez votre esprit critique !
Dédié au décryptage de l'actualité, le podcast Au crible de la science vous propose des clés pour démêler le vrai du faux, vous forger une opinion personnelle tout en exerçant votre esprit critique. Au programme, l'étude des mécanismes de circulation des informations à travers des thématiques telles que l'environnement, la santé ou l'intelligence artificielle.&nbsp;
Co-production du Quai des Savoirs et de l'Université de Toulouse, Au crible de la science vous donne rendez-vous avec des scientifiques du milieu universitaire, des spécialistes des sciences de l'information, de la communication et des médias.&nbsp;
En partenariat avec l’académie de Toulouse, le Clemi et Campus FM. Avec le soutien du ministère de la Culture.&nbsp;
Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Au crible de la science

这是一档由辉瑞制药和声动活泼联合制作的医药行业访谈节目，每周五更新。
每期节目都会为大家请到来自医药科学领域的专业人士讲述科学背后的故事，探讨医学视角下热点话题。在节目中不仅可以探索不断突破和创新的医药世界，更能发现同样充满科学乐趣的日常点滴。 
听医药行业的聪明人闲聊故事、观点和职场生活， Pfizer Express ,与你一起开启不可思议的医药科学之旅。

这是一档由辉瑞制药和声动活泼联合制作的医药行业访谈节目，每周五更新。 每期节目都会为大家请到来自医药科学领域的专业人士讲述科学背后的故事，探讨医学视角下热点话题。在节目中不仅可以探索不断突破和创新的医药世界，更能发现同样充满科学乐趣的日常点滴。 听医药行业的聪明人闲聊故事、观点和职场生活， Pfizer Express ,与你一起开启不可思议的医药科学之旅。

Pfizer Express

Luzerne und Klee sind wahre Alleskönner - vom Rind bis zum Regenwurm. In der Fütterung werden sie als Eiweißquelle oder Strukturzugabe genutzt, im Ackerbau zur Stickstofffixierung und zum Humusaufbau.
In unseren Podcast erfährst du Wissenswertes rund um Anbau, Nutzung und Umweltleistungen von Klee und Luzerne, zur Verfügung gestellt vom Verbundprojekt Demonet-KleeLuzPlus.
Mehr Infos gibt es unter www.demonet-kleeluzplus.de

Luzerne und Klee sind wahre Alleskönner - vom Rind bis zum Regenwurm. In der Fütterung werden sie als Eiweißquelle oder Strukturzugabe genutzt, im Ackerbau zur Stickstofffixierung und zum Humusaufbau. In unseren Podcast erfährst du Wissenswertes rund um Anbau, Nutzung und Umweltleistungen von Klee und Luzerne, zur Verfügung gestellt vom Verbundprojekt Demonet-KleeLuzPlus. Mehr Infos gibt es unter www.demonet-kleeluzplus.de

KleeLuzCast - Wissen rund um kleinkörnige Leguminosen

Mobility Planet is a podcast by Rupprecht Consult, an independent sustainable urban transport consultancy from Cologne, Germany. 

We have been contributing to the sustainable development of cities and regions in Europe and beyond - for over 20 years. This podcast is created to share our innovative ideas and proven experiences with the world.

Mobility Planet is a podcast by Rupprecht Consult, an independent sustainable urban transport consultancy from Cologne, Germany. We have been contributing to the sustainable development of cities and regions in Europe and beyond - for over 20 years. This podcast is created to share our innovative ideas and proven experiences with the world.

Mobility Planet is a podcast by Rupprecht Consult, an independent sustainable urban transport consultancy from Cologne, Germany.&nbsp;

We have been contributing to the sustainable development of cities and regions in Europe and beyond - for over 20 years. This podcast is created to share our innovative ideas and proven experiences with the world.

Mobility Planet

Sejam muito bem vindos ao Podcast Dia-a-dia e Direito!
Aqui, dois amigos debatem temas jurídicos de grande repercussão nacional em linguagem acessível e de maneira descontraída, contando, também, com a presença de convidados ao longo dos programas.

Hosts: Sérvio Estácio e Felipe Bernardes.

Sejam muito bem vindos ao Podcast Dia-a-dia e Direito! Aqui, dois amigos debatem temas jurídicos de grande repercussão nacional em linguagem acessível e de maneira descontraída, contando, também, com a presença de convidados ao longo dos programas. Hosts: Sérvio Estácio e Felipe Bernardes.

Dia-a-Dia e Direito

“Historias de Montaña”, un podcast de Ladera Sur (www.laderasur.com)

La montaña es un paisaje que nos apasiona, una geografía que desafía a muchos para llegar más lejos y más alto. Compartimos anécdotas, logros, emociones y alegrías de personas que tienen una estrecha relación con este paisaje y sus deportes. Conduce Felipe Howard. Esta primera temporada es presentada por The North Face.

“Historias de Montaña”, un podcast de Ladera Sur (www.laderasur.com) La montaña es un paisaje que nos apasiona, una geografía que desafía a muchos para llegar más lejos y más alto. Compartimos anécdotas, logros, emociones y alegrías de personas que tienen una estrecha relación con este paisaje y sus deportes. Conduce Felipe Howard. Esta primera temporada es presentada por The North Face.

Podcast Ladera Sur/The North Face - "Historias de Montaña"

En este podcast te cuento mis experiencias médicas y las de las personas que me cuentan sus anécdotas médicas más fascinantes :)

Espacio de Chismes médicos

Podcast de notícias internacionais sob análise marxista. Os militantes do Partido da Causa Operária nacionais e internacionais se reúnem semanalmente para discutir as principais polêmicas em Cuba, Europa, EUA, Afeganistão, Japão, etc.

Correspondente Internacional

<div>This is your essential podcast for stoma and continence care. 
 
Join us as we discuss the latest hot topics in the worlds of stoma, continence care, and specialist practice with fellow healthcare professionals. 
 
Hear from stoma care and urology nurses and other professionals working in bladder and bowel care. 
 
More information can be found on the Coloplast Professional website at <a href="http://www.coloplastprofessional.co.uk">www.coloplastprofessional.co.uk</a> 
 
 
 
 

</div>

This is your essential podcast for stoma and continence care. Join us as we discuss the latest hot topics in the worlds of stoma, continence care, and specialist practice with fellow healthcare professionals. Hear from stoma care and urology nurses and other professionals working in bladder and bowel care. More information can be found on the Coloplast Professional website at www.coloplastprofessional.co.uk

This is your essential podcast for stoma and continence care. 
 
Join us as we discuss the latest hot topics in the worlds of stoma, continence care, and specialist practice with fellow healthcare professionals. 
 
Hear from stoma care and urology nurses and other professionals working in bladder and bowel care. 
 
More information can be found on the Coloplast Professional website at <a href="http://www.coloplastprofessional.co.uk" rel="noopener noreferrer">www.coloplastprofessional.co.uk</a>

Stoma and Continence Conversations

SterrenStof is een maandelijkse infotainment talkshow over astronomie en ruimtevaart. Voor iedereen. Presentatie en productie: Anco van Hal.

SterrenStof

Hyperland is the new Podcast by David Malone and Ian Stroud. David Malone is an award winning science documentary film maker of more years than he cares to admit. He also wrote the GolemXIV blog which covered the political and financial idiocy of the never ending financial crisis Ian Stroud is a film editor of even more years who worked with David on the series “Why are we here?” Hyperland covers science, politics and finance where all three poke at the instabilities of our teetering system.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

Hyperland is the new Podcast by David Malone and Ian Stroud. David Malone is an award winning science documentary film maker of more years than he cares to admit. He also wrote the GolemXIV blog which covered the political and financial idiocy of the never ending financial crisis Ian Stroud is a film editor of even more years who worked with David on the series “Why are we here?” Hyperland covers science, politics and finance where all three poke at the instabilities of our teetering system. Hosted on Acast. See acast.com/privacy for more information.

Hyperland is the new Podcast by David Malone and Ian Stroud. David Malone is an award winning science documentary film maker of more years than he cares to admit. He also wrote the GolemXIV blog which covered the political and financial idiocy of the never ending financial crisis Ian Stroud is a film editor of even more years who worked with David on the series “Why are we here?” Hyperland covers science, politics and finance where all three poke at the instabilities of our teetering system. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

HYPERLAND

Een groot aantal Nederlandse artsen werkt een bepaalde periode van hun leven in het buitenland. Wat drijft deze mensen over de grens en waar lopen ze tegenaan? In de podcastserie Over de grens buitenland interviewt huisarts en columnist Danka Stuijver Nederlandse artsen die wonen en werken in het buitenland.

Over de grens

A IA e Tu é um podcast especial de dez episódios que tenta dar resposta às questões essenciais sobre o impacto da Inteligência Artificial nas nossas vidas, hoje e no futuro.
Narrado em língua portuguesa pelo jornalista Lourenço Medeiros, este podcast foi produzido pelo Europod, no âmbito do consórcio internacional WePod, co-financiado pela Comissão Europeia, e foi publicado em mais seis línguas - inglês, espanhol, italiano, polaco, alemão e francês.
A IA e Tu tem o apoio da Kinto.

A IA e Tu é um podcast especial de dez episódios que tenta dar resposta às questões essenciais sobre o impacto da Inteligência Artificial nas nossas vidas, hoje e no futuro. Narrado em língua portuguesa pelo jornalista Lourenço Medeiros, este podcast foi produzido pelo Europod, no âmbito do consórcio internacional WePod, co-financiado pela Comissão Europeia, e foi publicado em mais seis línguas - inglês, espanhol, italiano, polaco, alemão e francês. A IA e Tu tem o apoio da Kinto.

A IA e Tu é um podcast especial de dez episódios que tenta dar resposta às questões essenciais sobre o impacto da Inteligência Artificial nas nossas vidas, hoje e no futuro.
Narrado em língua portuguesa pelo jornalista Lourenço Medeiros, este podcast foi produzido pelo Europod, no âmbito do consórcio internacional WePod, co-financiado pela Comissão Europeia, e foi publicado em mais seis línguas - inglês, espanhol, italiano, polaco, alemão e francês.
A IA e Tu tem o apoio da Kinto.&nbsp;

A IA e Tu

L'énergie est partout dans nos vies. La presse couvre les multiples facettes de ce sujet mais les contraintes qu'ont ces médias empêchent souvent d'aller aussi loin que souhaité. Ce podcast répond à la frustration que je ressens quand ce sujet est traité. Je choisis volontairement un format long, car je veux vous faire profiter de toute la palette de nuances qui peut ressortir d'une discussion avec un expert. Comme pour beaucoup d'autres thématiques, vous verrez l'absurdité de donner des messages à l'emporte-pièce et vous constaterez que des apparentes contradictions entre experts dépendent forcément d'opinions et prédictions complexes et systémiques. Exergie est le podcast qui vous offre des regards croisés sur l'énergie, sous toutes ses formes.Prof. Francesco Contino This work is licensed under a <a href="http://creativecommons.org/licenses/by-nc-nd/4.0/" rel="external nofollow" target="_blank">Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License</a>.Ce podcast a bénéficié du soutien de l'UCLouvain et du Fonds Ernest Solvay.

L'énergie est partout dans nos vies. La presse couvre les multiples facettes de ce sujet mais les contraintes qu'ont ces médias empêchent souvent d'aller aussi loin que souhaité. Ce podcast répond à la frustration que je ressens quand ce sujet est traité. Je choisis volontairement un format long, car je veux vous faire profiter de toute la palette de nuances qui peut ressortir d'une discussion avec un expert. Comme pour beaucoup d'autres thématiques, vous verrez l'absurdité de donner des messages à l'emporte-pièce et vous constaterez que des apparentes contradictions entre experts dépendent forcément d'opinions et prédictions complexes et systémiques. Exergie est le podcast qui vous offre des regards croisés sur l'énergie, sous toutes ses formes. Prof. Francesco Contino This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Ce podcast a bénéficié du soutien de l'UCLouvain et du Fonds Ernest Solvay.

L'énergie est partout dans nos vies. La presse couvre les multiples facettes de ce sujet mais les contraintes qu'ont ces médias empêchent souvent d'aller aussi loin que souhaité. Ce podcast répond à la frustration que je ressens quand ce sujet est traité. Je choisis volontairement un format long, car je veux vous faire profiter de toute la palette de nuances qui peut ressortir d'une discussion avec un expert. Comme pour beaucoup d'autres thématiques, vous verrez l'absurdité de donner des messages à l'emporte-pièce et vous constaterez que des apparentes contradictions entre experts dépendent forcément d'opinions et prédictions complexes et systémiques. Exergie est le podcast qui vous offre des regards croisés sur l'énergie, sous toutes ses formes.Prof. Francesco Contino This work is licensed under a <a href="http://creativecommons.org/licenses/by-nc-nd/4.0/" rel="noopener noreferrer">Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License</a>.Ce podcast a bénéficié du soutien de l'UCLouvain et du Fonds Ernest Solvay.

Exergie

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on American tables, were particularly prized by both cultures. They were caught using specialized traps placed in tidal pools and streams. The Wampanoag had developed eel pots - woven baskets designed to trap eels while allowing water to flow through. These were so effective that the design was quickly adopted by the English settlers. What's particularly fascinating about the first Thanksgiving is not just what was present, but what was absent. Modern archaeological techniques, combined with careful study of colonial records, have given us a clear picture of what couldn't have been on the menu. Potatoes, both white and sweet, were still unknown in the region. White potatoes, originally from South America, were still viewed with suspicion by many Europeans. Sweet potatoes, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast significantly. While cranberries were abundant in the region, and the Wampanoag used them for food and medicine, the sauce we know today would have been impossible without sugar. The Wampanoag traditionally used cranberries both fresh and dried, often combining them with dried meat to make pemmican - a concentrated survival food that could last for months. The pumpkin and squash preparations would have been completely different from our modern dishes. While these vegetables were available - the settlers called all squash "pompions" - they weren't made into pies. Without wheat flour, refined sugar, or proper ovens, pie-making was impossible. Instead, these gourds were probably prepared using a method described in period documents: the squash would be cut into strips, stewed until tender, and then served with butter and spices, or dried for winter storage. The grain situation at the first Thanksgiving reflects a fascinating cultural exchange. Corn was central to the feast, but this wasn't the sweet corn we enjoy today. The varieties grown were primarily flint corn, with hard kernels that could be dried and ground into meal. The Wampanoag had developed sophisticated cultivation techniques, including the famous Three Sisters method of planting corn, beans, and squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited success. Barley and peas grew adequately, but wheat largely failed in New England's climate and soil. The colonists had to adapt their traditional recipes to use corn meal instead of wheat flour. This led to hybrid dishes - English cooking techniques applied to Native American ingredients. They would have made what they called "samp" - corn pounded into a coarse meal and boiled, often with pieces of meat or fish added. The wild edibles available in the area played a crucial role in the feast. The forest provided chestnuts, walnuts, and beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another important food source. These small tubers are high in protein and were often dried and ground into flour. The Wampanoag taught the settlers how to identify and prepare these wild foods, knowledge that proved crucial for survival. Fruits available would have included wild grapes, elderberries, gooseberries, and several varieties of plums. While most of these would have been past their fresh season by November, dried fruits would have been available. The drying process was sophisticated - both cultures had developed techniques to preserve fruits while maintaining their nutritive value. The preparation methods used during the feast were necessarily different from our modern techniques. Without a proper kitchen or European cooking equipment, most food would have been spit-roasted or boiled in pots. The Wampanoag brought a rich tradition of cooking techniques, including stone boiling, where heated rocks were added to wooden or hide containers to cook soups and stews. Smoking and drying were essential preservation methods that would have been actively used during the feast. Both cultures had developed sophisticated smoking techniques, though they differed in their approaches. The Wampanoag typically used cold smoking for preservation, while the English were more familiar with hot smoking. The combination of these techniques would have created unique flavors that we can only imagine today. The settlers had brought some cooking equipment from England - iron pots, spits, and possibly a few portable ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals fo This show includes AI-generated content.

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on American tables, were particularly prized by both cultures. They were caught using specialized traps placed in tidal pools and streams. The Wampanoag had developed eel pots - woven baskets designed to trap eels while allowing water to flow through. These were so effective that the design was quickly adopted by the English settlers. What's particularly fascinating about the first Thanksgiving is not just what was present, but what was absent. Modern archaeological techniques, combined with careful study of colonial records, have given us a clear picture of what couldn't have been on the menu. Potatoes, both white and sweet, were still unknown in the region. White potatoes, originally from South America, were still viewed with suspicion by many Europeans. Sweet potatoes, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast significantly. While cranberries were abundant in the region, and the Wampanoag used them for food and medicine, the sauce we know today would have been impossible without sugar. The Wampanoag traditionally used cranberries both fresh and dried, often combining them with dried meat to make pemmican - a concentrated survival food that could last for months. The pumpkin and squash preparations would have been completely different from our modern dishes. While these vegetables were available - the settlers called all squash "pompions" - they weren't made into pies. Without wheat flour, refined sugar, or proper ovens, pie-making was impossible. Instead, these gourds were probably prepared using a method described in period documents: the squash would be cut into strips, stewed until tender, and then served with butter and spices, or dried for winter storage. The grain situation at the first Thanksgiving reflects a fascinating cultural exchange. Corn was central to the feast, but this wasn't the sweet corn we enjoy today. The varieties grown were primarily flint corn, with hard kernels that could be dried and ground into meal. The Wampanoag had developed sophisticated cultivation techniques, including the famous Three Sisters method of planting corn, beans, and squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited success. Barley and peas grew adequately, but wheat largely failed in New England's climate and soil. The colonists had to adapt their traditional recipes to use corn meal instead of wheat flour. This led to hybrid dishes - English cooking techniques applied to Native American ingredients. They would have made what they called "samp" - corn pounded into a coarse meal and boiled, often with pieces of meat or fish added. The wild edibles available in the area played a crucial role in the feast. The forest provided chestnuts, walnuts, and beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another important food source. These small tubers are high in protein and were often dried and ground into flour. The Wampanoag taught the settlers how to identify and prepare these wild foods, knowledge that proved crucial for survival. Fruits available would have included wild grapes, elderberries, gooseberries, and several varieties of plums. While most of these would have been past their fresh season by November, dried fruits would have been available. The drying process was sophisticated - both cultures had developed techniques to preserve fruits while maintaining their nutritive value. The preparation methods used during the feast were necessarily different from our modern techniques. Without a proper kitchen or European cooking equipment, most food would have been spit-roasted or boiled in pots. The Wampanoag brought a rich tradition of cooking techniques, including stone boiling, where heated rocks were added to wooden or hide containers to cook soups and stews. Smoking and drying were essential preservation methods that would have been actively used during the feast. Both cultures had developed sophisticated smoking techniques, though they differed in their approaches. The Wampanoag typically used cold smoking for preservation, while the English were more familiar with hot smoking. The combination of these techniques would have created unique flavors that we can only imagine today. The settlers had brought some cooking equipment from England - iron pots, spits, and possibly a few portable ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals foThis show includes AI-generated content.

First Feast Forensics - Episode 1: The Reality Behind the First Thanksgiving Menu Welcome to First Feast Forensics. Today we're peeling back the layers of history to uncover what was actually served at the first Thanksgiving celebration in 1621. Most of what we think we know about this famous feast comes from just two primary sources - a letter by Edward Winslow and a passage in William Bradford's Of Plymouth Plantation. These sparse historical records paint a very different picture from our modern celebrations, and over the next thirty minutes, we'll explore exactly what that three-day feast would have looked like, from the ecological context to the cooking methods used. To understand the first Thanksgiving meal, we need to first understand Plymouth in 1621. The settlement sat in a region previously occupied by the Patuxet people, who had been devastated by disease just a few years before. The landscape was a mix of cleared fields, forest, and coastal areas. This diverse environment provided a wealth of food sources that would have been utilized during the celebration. According to Winslow's firsthand account written in December 1621, four settlers went on a "fowling" mission in preparation for the feast. Let's explore what this actually meant. The term "fowling" refers to hunting wild birds, but the techniques used were far different from modern hunting. The settlers would have used matchlock muskets, which were notoriously unreliable in New England's damp climate. They also employed techniques learned from the Wampanoag, such as net trapping and using calls to lure birds. The waters around Plymouth were rich with waterfowl - ducks, geese, and even now-extinct passenger pigeons would have been abundant. These passenger pigeons, which would later be hunted to extinction by the late 1800s, were described by colonists as so numerous that they would darken the sky for hours when migrating. They were prized for their meat and were likely a significant part of the feast. If turkey was served, it would have been wild, not domesticated, and significantly different from our modern birds. Wild turkeys of the period were smaller, leaner, and more agile than their domestic counterparts. They were also more challenging to hunt, requiring knowledge of their habits and habitat. The Wampanoag had developed sophisticated hunting techniques for these birds, including the use of calls and decoys made from preserved turkey parts. The documented centerpiece of this historic meal was venison. Winslow records that the Wampanoag, led by Massasoit, arrived with five deer as their contribution to the feast. This wasn't just food - it was a profound diplomatic gesture. In both English and Wampanoag cultures, the sharing of venison carried deep significance. In English tradition, venison was often reserved for the nobility, while in Wampanoag culture, the sharing of deer meat represented respect and alliance. The hunting of these deer would have employed techniques refined over thousands of years. The Wampanoag used sophisticated driving techniques, where groups of hunters would coordinate to guide deer toward waiting hunters. They also used specialized weapons including bows and arrows with stone points specifically designed for large game. Archaeological evidence from the period shows these points were crafted with remarkable precision. The coastal location of Plymouth meant seafood played a crucial role in the celebration, though this part of the story is often overlooked in modern retellings. The colonists and Wampanoag regularly harvested shellfish from the nearby waters. Archaeological evidence from colonial middens (trash heaps) shows abundant shells from soft-shell clams, mussels, and oysters. These shellfish were not just gathered haphazardly - both cultures had developed sophisticated understanding of tidal patterns and seasonal availability. The collection of shellfish was often the work of women and children in both cultures. They used specialized tools including rakes and baskets designed specifically for this purpose. The timing of collection was crucial - both cultures understood the relationship between moon phases, tides, and shellfish safety. They also knew which areas produced the best specimens and how to ensure sustainable harvesting. Lobsters, which we now consider a luxury, were incredibly abundant. Historical records suggest they would wash up on shore in piles up to two feet high during storms. They were so plentiful that they were sometimes used as fish bait or fertilizer. The method of preparing lobster was different too - they were often dried and smoked rather than boiled fresh. Fish like cod and bass were dietary staples, caught using both English and Native American methods. The Wampanoag had developed sophisticated fish weirs - permanent underwater traps made from wooden stakes and woven reeds. These structures would trap fish during tidal changes while allowing smaller fish to escape, ensuring sustainable harvesting. The English brought their own fishing techniques, including hook and line fishing with metal hooks. Eels, now rarely seen on American tables, were particularly prized by both cultures. They were caught using specialized traps placed in tidal pools and streams. The Wampanoag had developed eel pots - woven baskets designed to trap eels while allowing water to flow through. These were so effective that the design was quickly adopted by the English settlers. What's particularly fascinating about the first Thanksgiving is not just what was present, but what was absent. Modern archaeological techniques, combined with careful study of colonial records, have given us a clear picture of what couldn't have been on the menu. Potatoes, both white and sweet, were still unknown in the region. White potatoes, originally from South America, were still viewed with suspicion by many Europeans. Sweet potatoes, despite being established in Spanish colonies, hadn't yet made their way to New England. The absence of sugar shaped the feast significantly. While cranberries were abundant in the region, and the Wampanoag used them for food and medicine, the sauce we know today would have been impossible without sugar. The Wampanoag traditionally used cranberries both fresh and dried, often combining them with dried meat to make pemmican - a concentrated survival food that could last for months. The pumpkin and squash preparations would have been completely different from our modern dishes. While these vegetables were available - the settlers called all squash "pompions" - they weren't made into pies. Without wheat flour, refined sugar, or proper ovens, pie-making was impossible. Instead, these gourds were probably prepared using a method described in period documents: the squash would be cut into strips, stewed until tender, and then served with butter and spices, or dried for winter storage. The grain situation at the first Thanksgiving reflects a fascinating cultural exchange. Corn was central to the feast, but this wasn't the sweet corn we enjoy today. The varieties grown were primarily flint corn, with hard kernels that could be dried and ground into meal. The Wampanoag had developed sophisticated cultivation techniques, including the famous Three Sisters method of planting corn, beans, and squash together. This agricultural system was more than just efficient farming - it was a sophisticated understanding of plant relationships that provided complete nutrition. The settlers had attempted to grow English grains, but with limited success. Barley and peas grew adequately, but wheat largely failed in New England's climate and soil. The colonists had to adapt their traditional recipes to use corn meal instead of wheat flour. This led to hybrid dishes - English cooking techniques applied to Native American ingredients. They would have made what they called "samp" - corn pounded into a coarse meal and boiled, often with pieces of meat or fish added. The wild edibles available in the area played a crucial role in the feast. The forest provided chestnuts, walnuts, and beechnuts, all of which would have been gathered in large quantities. Ground nuts (Apios americana), which grow wild in the region, were another important food source. These small tubers are high in protein and were often dried and ground into flour. The Wampanoag taught the settlers how to identify and prepare these wild foods, knowledge that proved crucial for survival. Fruits available would have included wild grapes, elderberries, gooseberries, and several varieties of plums. While most of these would have been past their fresh season by November, dried fruits would have been available. The drying process was sophisticated - both cultures had developed techniques to preserve fruits while maintaining their nutritive value. The preparation methods used during the feast were necessarily different from our modern techniques. Without a proper kitchen or European cooking equipment, most food would have been spit-roasted or boiled in pots. The Wampanoag brought a rich tradition of cooking techniques, including stone boiling, where heated rocks were added to wooden or hide containers to cook soups and stews. Smoking and drying were essential preservation methods that would have been actively used during the feast. Both cultures had developed sophisticated smoking techniques, though they differed in their approaches. The Wampanoag typically used cold smoking for preservation, while the English were more familiar with hot smoking. The combination of these techniques would have created unique flavors that we can only imagine today. The settlers had brought some cooking equipment from England - iron pots, spits, and possibly a few portable ovens. However, most cooking would have been done over open fires. The Wampanoag contributed their knowledge of building and maintaining different types of fires for different cooking purposes - hot fires for roasting, coals fo This show includes AI-generated content.

First Feast Forensics (The Reality Behind The First Thanksgiving Meal)

Medical oncologist Dr Neil Love interviews clinical investigators on new research and practical application to general medical oncology practice.

Oncology Today with Dr Neil Love

“A saúde é coletiva” é o podcast da Abrasco (Associação Brasileira de Saúde Coletiva), com produção da Rádio Tertúlia. A terceira temporada terá estreia no primeiro trimestre de 2025. Quinzenalmente, sempre às terças-feiras, uma entrevista inédita sobre pautas atuais da Saúde Coletiva e seus reflexos na política, economia, direito, cultura, entre outros. A cada episódio, você também confere dicas de filmes, livros ou músicas, a partir de recomendações dos entrevistados ou abrasquianos. 

Contato:comunica@abrasco.org.br | Site: abrasco.org.br

“A saúde é coletiva” é o podcast da Abrasco (Associação Brasileira de Saúde Coletiva), com produção da Rádio Tertúlia. A terceira temporada terá estreia no primeiro trimestre de 2025. Quinzenalmente, sempre às terças-feiras, uma entrevista inédita sobre pautas atuais da Saúde Coletiva e seus reflexos na política, economia, direito, cultura, entre outros. A cada episódio, você também confere dicas de filmes, livros ou músicas, a partir de recomendações dos entrevistados ou abrasquianos. Contato:comunica@abrasco.org.br | Site: abrasco.org.br

A Saúde é Coletiva

Welcome to Forensics Unfiltered, where we uncover real-life stories and challenges of the forensic world. Hosts Ashley Church and Erin West from Gap Science share the highs, lows, and lessons from their careers, offering insights to help you avoid pitfalls, spark meaningful conversations, and drive positive change. With no topic off-limits, a dash of colorful language, and dark humor, this podcast delivers raw honesty and a refreshing take on forensic science. Tune in for relatable advice and unfiltered truth!

Forensics Unfiltered with Gap Science

9th-generation South Carolinian and Charleston native Michael Trouche offers edifying and entertaining segments on what is considered America's most historic city. The "Holy City", as Charleston is nicknamed, has a fascinating assortment of archicture, gardens, legends and events. Charleston's incredibly diverse melting pot of racial and religious backgrounds has developed a tightly-woven social fabric of unique dialects and cultural heritage that is a delight to explore.

Charleston Chapters

Mental Moves ist dein Podcast für deine persönliche Entwicklung und mentale Strategien.

Hier ist Raum für Gefühle und Gedanken, die uns alle beschäftigen und über die wir nicht immer sprechen können. 

Höre, wie du deine Potenziale erkennst, sie stärkst und wie es dir gelingen kann, dich vor allem dir selbst gegenüber zu öffnen und dich auch anderen anzuvertrauen. 

Finde Mittel und Wege, Herausforderungen anzugehen und mit Hilfe deiner mentalen Fertigkeiten erfolgsversprechend zu meistern.

Du willst dein volles Potential nutzen und in entscheidenden Momenten abrufen können? Dann bist du hier absolut richtig! 

Ben ist sportbegeistert, neugierig, offenherzig, ehrlich, authentisch und aufmerksam. In der Zusammenarbeit fließen seine vielseitigen Erfahrungen aus der eigenen Profisport-Zeit, seiner Langzeitreise, seinen Erfahrungen aus dem Coaching, sowie seiner pädagogischen Bildungsarbeit ein. Bens Passion ist es, mit Menschen zusammen zu arbeiten, sie in ihren Potentialen zu bestärken und gemeinsam neue Perspektiven und Möglichkeiten zu eröffnen und zu nutzen.

Abonniere den Podcast und werde Teil der Community. 
Freue dich auf Wissen aus der Sportpsychologie, dem Coaching und umsetzbare Tools & Strategien für deine persönliche Entwicklung im Beruf, Sport & Alltag.

Für Themenwünsche oder Beiträge schick mir gerne eine Mail an mentalmoves@bengoeller.de 

Hier findest du mich:
🌐 Website https://bengoeller.de/
📲 Instagram Ben.Goeller.Sportpsychologie
📱 Linked In Ben Göller
Lust auf mehr Input zum Thema Sportpsychologie, Coaching und mentalen Impulsen?
📧 Melde dich jetzt zu meinem Sportpsychologie Letter an!

Mental Moves ist dein Podcast für deine persönliche Entwicklung und mentale Strategien. Hier ist Raum für Gefühle und Gedanken, die uns alle beschäftigen und über die wir nicht immer sprechen können. Höre, wie du deine Potenziale erkennst, sie stärkst und wie es dir gelingen kann, dich vor allem dir selbst gegenüber zu öffnen und dich auch anderen anzuvertrauen. Finde Mittel und Wege, Herausforderungen anzugehen und mit Hilfe deiner mentalen Fertigkeiten erfolgsversprechend zu meistern. Du willst dein volles Potential nutzen und in entscheidenden Momenten abrufen können? Dann bist du hier absolut richtig! Ben ist sportbegeistert, neugierig, offenherzig, ehrlich, authentisch und aufmerksam. In der Zusammenarbeit fließen seine vielseitigen Erfahrungen aus der eigenen Profisport-Zeit, seiner Langzeitreise, seinen Erfahrungen aus dem Coaching, sowie seiner pädagogischen Bildungsarbeit ein. Bens Passion ist es, mit Menschen zusammen zu arbeiten, sie in ihren Potentialen zu bestärken und gemeinsam neue Perspektiven und Möglichkeiten zu eröffnen und zu nutzen. Abonniere den Podcast und werde Teil der Community. Freue dich auf Wissen aus der Sportpsychologie, dem Coaching und umsetzbare Tools & Strategien für deine persönliche Entwicklung im Beruf, Sport & Alltag. Für Themenwünsche oder Beiträge schick mir gerne eine Mail an mentalmoves@bengoeller.de Hier findest du mich: 🌐 Website https://bengoeller.de/ 📲 Instagram Ben.Goeller.Sportpsychologie 📱 Linked In Ben Göller Lust auf mehr Input zum Thema Sportpsychologie, Coaching und mentalen Impulsen? 📧 Melde dich jetzt zu meinem Sportpsychologie Letter an!

Mental Moves ist dein Podcast für deine persönliche Entwicklung und mentale Strategien.

Hier ist Raum für Gefühle und Gedanken, die uns alle beschäftigen und über die wir nicht immer sprechen können. 

Höre, wie du deine Potenziale erkennst, sie stärkst und wie es dir gelingen kann, dich vor allem dir selbst gegenüber zu öffnen und dich auch anderen anzuvertrauen. 

Finde Mittel und Wege, Herausforderungen anzugehen und mit Hilfe deiner mentalen Fertigkeiten erfolgsversprechend zu meistern.

Du willst dein volles Potential nutzen und in entscheidenden Momenten abrufen können? Dann bist du hier absolut richtig! 

Ben ist sportbegeistert, neugierig, offenherzig, ehrlich, authentisch und aufmerksam. In der Zusammenarbeit fließen seine vielseitigen Erfahrungen aus der eigenen Profisport-Zeit, seiner Langzeitreise, seinen Erfahrungen aus dem Coaching, sowie seiner pädagogischen Bildungsarbeit ein. Bens Passion ist es, mit Menschen zusammen zu arbeiten, sie in ihren Potentialen zu bestärken und gemeinsam neue Perspektiven und Möglichkeiten zu eröffnen und zu nutzen.

Abonniere den Podcast und werde Teil der Community. 
Freue dich auf Wissen aus der Sportpsychologie, dem Coaching und umsetzbare Tools &amp; Strategien für deine persönliche Entwicklung im Beruf, Sport &amp; Alltag.

Für Themenwünsche oder Beiträge schick mir gerne eine Mail an mentalmoves@bengoeller.de 

Hier findest du mich:
🌐 Website https://bengoeller.de/
📲 Instagram Ben.Goeller.Sportpsychologie
📱 Linked In Ben Göller
Lust auf mehr Input zum Thema Sportpsychologie, Coaching und mentalen Impulsen?
📧 Melde dich jetzt zu meinem Sportpsychologie Letter an!

Mental Moves Podcast mit Ben Göller

Qui se cache derrière les praticien•ne•s en médecine douce ? Sophrologues, hypnothérapeutes, naturopathes… On connaît tous•tes une personne qui s’est reconvertie dans les métiers du care. Pour décrypter ce phénomène, nous leur donnons la parole pour entendre leurs histoires, leur parcours, leurs anecdotes, leur vision d'un accompagnement complémentaire à la médecine occidentale.Hébergé par Audiomeans. Visitez <a href="https://www.audiomeans.fr/politique-de-confidentialite">audiomeans.fr/politique-de-confidentialite</a> pour plus d'informations.

Qui se cache derrière les praticien•ne•s en médecine douce ? Sophrologues, hypnothérapeutes, naturopathes… On connaît tous•tes une personne qui s’est reconvertie dans les métiers du care. Pour décrypter ce phénomène, nous leur donnons la parole pour entendre leurs histoires, leur parcours, leurs anecdotes, leur vision d'un accompagnement complémentaire à la médecine occidentale. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Qui se cache derrière les praticien•ne•s en médecine douce ? Sophrologues, hypnothérapeutes, naturopathes… On connaît tous•tes une personne qui s’est reconvertie dans les métiers du care. Pour décrypter ce phénomène, nous leur donnons la parole pour entendre leurs histoires, leur parcours, leurs anecdotes, leur vision d'un accompagnement complémentaire à la médecine occidentale.Hébergé par Audiomeans. Visitez <a href="https://www.audiomeans.fr/politique-de-confidentialite" rel="noopener noreferrer">audiomeans.fr/politique-de-confidentialite</a> pour plus d'informations.

ThérapieStories

ABOUT THE PODCAST

Host Bio
Allissa Dillman, PhD, Training and Engagement Director for the CFDE Training Center, is the founder and CEO of BioData Sage LLC, a company focused on providing a holistic approach to data science integration in the biomedical and biological science fields. She works with clients in industry, academia, government, and the nonprofit sector to create and support training programs on bioinformatics, cloud computing, and the tools and standards for reproducible data science practices for scientific and lay communities. She also creates community events, such as hackathons, where broad communities work towards solving real biomedical data challenges. Dr. Dillman is a member of the adjunct faculty at Montgomery College and has over 10 years of experience working for the National Institutes of Health (NIH). Her work focuses on lowering the barriers of entry for data science and cloud computing. She received her PhD in computational neuroscience as part of the graduate partnership program between NIH and the Karolinska Institute, Sweden.

Why Listen?
Decoding the Data Ecosystem: A CFDE Training Center Podcast is more than just a podcast; it's a community for anyone passionate about the potential of omics research to solve complex biological puzzles and address pressing health challenges. Whether you're a seasoned researcher, a student just starting out, or simply curious about the future of biology, this podcast offers valuable insights, inspiring stories, and practical advice to guide your journey through the world of omics research training and education.

Availability
Find Decoding the Data Ecosystem on your favorite podcast platform, including Spotify, Apple Podcasts, Google Podcasts, and more. Subscribe today to stay updated with the latest episodes and join the conversation shaping the future of omics research training and education. This podcast is hosted by Oak Ridge Associated Universities (ORAU). Learn more at orau.org.

ABOUT THE PODCAST Host Bio Allissa Dillman, PhD, Training and Engagement Director for the CFDE Training Center, is the founder and CEO of BioData Sage LLC, a company focused on providing a holistic approach to data science integration in the biomedical and biological science fields. She works with clients in industry, academia, government, and the nonprofit sector to create and support training programs on bioinformatics, cloud computing, and the tools and standards for reproducible data science practices for scientific and lay communities. She also creates community events, such as hackathons, where broad communities work towards solving real biomedical data challenges. Dr. Dillman is a member of the adjunct faculty at Montgomery College and has over 10 years of experience working for the National Institutes of Health (NIH). Her work focuses on lowering the barriers of entry for data science and cloud computing. She received her PhD in computational neuroscience as part of the graduate partnership program between NIH and the Karolinska Institute, Sweden. Why Listen? Decoding the Data Ecosystem: A CFDE Training Center Podcast is more than just a podcast; it's a community for anyone passionate about the potential of omics research to solve complex biological puzzles and address pressing health challenges. Whether you're a seasoned researcher, a student just starting out, or simply curious about the future of biology, this podcast offers valuable insights, inspiring stories, and practical advice to guide your journey through the world of omics research training and education. Availability Find Decoding the Data Ecosystem on your favorite podcast platform, including Spotify, Apple Podcasts, Google Podcasts, and more. Subscribe today to stay updated with the latest episodes and join the conversation shaping the future of omics research training and education. This podcast is hosted by Oak Ridge Associated Universities (ORAU). Learn more at orau.org.

Science Podcasts / Page 603

Podcast del Instituto Humboldt

Out of touch radio

Lab Leven - Universiteit van Nederland

Raised By The Internet

Astrotips, El Lado Simple De La Astrologia.

Con Causa Natura

Wielorozmówka

BAB Interviews and Conversations

Mot bättre vetande

Arth Unearth

UIC Podcast

Au crible de la science

Pfizer Express

KleeLuzCast - Wissen rund um kleinkörnige Leguminosen

Mobility Planet

Dia-a-Dia e Direito

Podcast Ladera Sur/The North Face - "Historias de Montaña"

Espacio de Chismes médicos

Correspondente Internacional

Stoma and Continence Conversations

SterrenStof

HYPERLAND

Over de grens

A IA e Tu

Exergie

First Feast Forensics (The Reality Behind The First Thanksgiving Meal)

Oncology Today with Dr Neil Love

A Saúde é Coletiva

Forensics Unfiltered with Gap Science

Charleston Chapters

Mental Moves Podcast mit Ben Göller

ThérapieStories

Decoding the Data Ecosystem

Innovation & Impact

gar nicht so schlimm

Co-creating with AI

Deep Dive

Мастерская Жизни

La Liga de la Ciencia

Transform & Thrive

体癖手帳ラヂオ

The Monte Hall Effect

Urinveisredaksjonen

L'eau, notre bien commun

Revolt In The Desert

Ghosts in the Machine - Where Mind Meets Metal

Hey Hey Hitchcock sponsored by: Farm Credit Mid-America

Measurement of Intelligence

多平台粉赞需求随心处理，靠在线全自动下单适配碎片化运营

Norway, Fjords Fishing Report Today