Shows
Matbakh | Food of the Arab WorldExploring Omani & Zanzibari Food With Chef & Cookbook Author Dina MackiIn this episode of Matbakh, we're joined by Dina Macki, author of cookbook "Bahari: Recipes From an Omani Kitchen and Beyond," who shares insights into the unique flavors and culinary traditions of Omani and Zanzibari cuisines. Dina discusses her cultural heritage and diverse upbringing, and the intricate blend of spices and ingredients that define the dishes of Oman and Zanzibar. She dives into the influence of various cultures – including Pakistani, Iranian, Indian, Swahili, and Portuguese – on the region's food, and how it transcends national borders. She also talks about the challenges of preserving traditional recipes, and offers her recommendations for...2025-07-1849 min
The FoodScapeS3.Ep8: Wild Food with Fi MartynogaAn interview with Fi Martynoga, co-author of A Handbook of Scotland’s Wild Harvests, and lifelong forager.We discuss why foraging is still relevant, even though it’s apparently unnecessary in our world of shop-bought abundance, and the practical reality of foraging in the Scottish Borders.Our conversation takes us from kitchen table to woodland, sampling and being surprised by the kind of weeds you might walk past everyday. Fi blends the boundaries between ‘weed’ and wild plant, by inviting them into her garden so she can harvest them sustainably.Some of the p...2025-05-0949 min
The FoodScapeS3.Ep7: The Case for Market GardensAn interview in the spring garden, with three local market gardeners who are trying to change the fresh food offering in the Scottish Borders. Almost all fresh produce in the Borders is bought in supermarkets. Although they are unable to compete on price, Kevin Banks, Jamie Smith and Cameron Dickie talk with me about the value and potential in growing our own for local sale.The Plot Thickens, EarlstonKevin Banks runs The Plot Thickens near Earlston, with his wife and volunteers. He is predominantly a plant nursery, but...2025-04-251h 01
WTF is Business CasualEpisode 2: Taking the CakeSend us a text“Who the F*ck stole my sandwich?!” Join Jenny and Sarah as they hilariously dissect the wild world of workplace food culture in “Taking the Cake." From stolen lunches to the mystery of the missing cake, no crumb is left unturned.Ever had a potluck disaster or a coworker who treats the office kitchen like an all-you-can-eat buffet? Jenny and Sarah get it! In this episode they share their strong opinions on potlucks, the perils of communal eating, and offer survival tips for navigating the office foodscape. If you've ever si...2025-04-1642 min
The FoodScapeS3.Ep6: The Price of Eggs with Sandystones FarmApart from at Easter, we don’t pay a huge amount of attention to eggs. They’re a food product largely taken for granted in the UK, alongside milk and bread. But if egg production stopped making financial sense for producers, we’d quickly notice their absence. We consume over 36 million eggs in the UK every day, and they’re a vital product in many of our favourite confections and baked goods. The egg market contributes around £4.5 billion to the UK economy, but even the highest welfare eggs sold in Waitrose only make the producer £0.23p per egg, meani...2025-04-1153 min
Thriving The Future PodcastEp. 157 - How Goes the Struggle?Perpend (David), who I started the podcast with, became an Orthodox monk and is now a Novice Monk at the Monastery of St. John in CA.As he was travelling from monastery to monastery throughout America, he occasionally was back in Kansas (the last time in September 2023). He would greet me, and others, with a greeting that he likely learned in his travels: Instead of saying, "Hi, how are you?", he would say, "How goes the struggle?"Instead of giving the usual response of "I am fine", you would think about it for a moment...2025-03-3007 min
The FoodScapeS3.Ep5: The Abattoir Issue, with Hardiesmill and FarmstockIt’s a step of the food chain many of us would rather not think about, but it’s about much more than life and death.As I learn in this episode, abattoirs are a vital link in the food chain, requiring skilled workers and deft navigation of huge amounts legislation to ensure our meat meets with standards. And although we may not like it, we need to pay them more attention because they are disappearing across the UK, with remaining services becoming bigger and more centralised. These larger abattoirs are much less accessible for small to medi...2025-03-2852 min
The FoodScapeS3.Ep4: Flavour with Hardiesmill“It can take years to make good beef, and seconds to ruin it.”Since 2001, Alison and Robin Tuke have been raising pure breed Aberdeen Angus on 482 acres near Gordon. They’ve attracted significant attention from around the world, being included in high profile competitions, a Netflix film, and multiple documentaries. When the Japanese ministry of food turned up at their farm one winters day, they knew they must be doing something pretty special. Hardiesmill beef is prized by triple star Michelin chefs, its been served on super-yachts and has been deemed the best steak in the wo...2025-03-1443 min
The FoodScapeS3.Ep3: The Role of the Restaurant with Chef Roger McKieIf you were asked to serve up a meal that sums up the Scottish Borders, what would it be?This is the question I put to Chef Roger McKie of Seasons restaurant in Gattonside. He didn’t have too hard a time giving an answer, because capturing the flavours of a place is a skill he has been working on for several decades.Roger and Bea McKie have run restaurants in remote rural locations around Scotland as well as central Glasgow and have been dedicated to the ideas of local and seasonal food th...2025-02-2846 min
The FoodScapeS3.Ep2: Whisky with the Borders DistilleryIn 2018, with the opening of the Borders Distillery in Hawick, our region finally rejoined Scotland’s most lucrative food and drink sector. Today’s whisky industry looks very different to the more locally oriented businesses once found in Kelso and around the Borders almost 200 years ago. Whisky now makes billions for the country and is our biggest export after North sea oil. It markets itself as being deeply rooted in tradition, and millions of tourists flock to distilleries every year hoping to taste authentic Scotland in a glass. With another distillery due to open near Jedb...2025-02-1437 min
The FoodScapeS3.Ep1: Haggis with Forsyths of PeeblesIn the week before Burns night, one Borders butcher sells almost a tonne of haggis… An interview with Louise Forsyth, livestock buyer and co-owner of Forsyths of Peebles. I am shown the workings of a traditional butchery which makes everything from scratch, I meet Eric - guardian of Forsyth’s haggis recipe for 44 years, and enjoy a long chat with Louise about whether haggis still qualifies as Scotland’s national dish. - - - - - - - - - - - - - - - - -In this episode:...2025-01-3145 min
The FoodScapeFoodScape Bonus: the Terra Madre FestivalFancy a delicious trip around the world?Join me as I tour Terra Madre; the world’s largest food festival, where representatives from around 120 countries gathered in October 2024 to share their unique food cultures.The event has been running for 20 years and has gained some serious momentum, with around 300,000 attendees this year. Bringing people together like this, where the diversity of our planet is articulated in a cornucopia of flavours and foodways, is in and of itself a wonderful spectacle to behold. But what value does it have, beyond being a delicious day ou...2025-01-1749 min
The FoodScapeS2.Ep.7: A Festive FoodScape SpecialWith mince pie and a wee glass in hand, a special guest and I chat about why we love returning to the familiar at this time of year. We wonder what a traditional Scottish Borders Christmas would have looked like, and discuss which foods and traditions are essential to make the festive season taste right.Wishing everyone a very Merry Christmas and a Happy New Year! Thank you for all your support of the FoodScape. The podcast will return in January 2025, exlporing how food shapes the lives and land of the Scottish Borders. 2024-12-2039 min
The FoodScapeS2.Ep6: Food Education with RHET & Field to ForkA day with the Royal Highland Educational Trust (RHET) and Field to Fork at the Hirsel Estate in Coldstream.Agriculture dominates the Scottish Borders landscape, but fewer and fewer people are choosing careers in farming and more of us want to know where our food comes from.Organisations like RHET and the Field to Fork programme at the Hirsel, engage children directly with the realities of food production and estate management. I join around 100 students from Berwickshire High School as they de-breast pheasants, mee prize Highland cattle, bake bread and have a tour of some...2024-11-2254 min
The FoodScapeS2.Ep.5: Coffee with Three HillsAn interview with Jessica and Richard Keeling of Three Hills Coffee, at their coffee school and roastery near Gordon.Coffee isn’t exactly a local product, but here - as across the world - it has become integral in our daily routine. Many of us can’t countenance getting through a day of work, or even getting out of bed, without it. And in our rural region where the drink-drive limit is zero, meeting for a coffee in one of our many independent coffee shops is fast becoming the most common way to gather with friends. Nowadays we e...2024-11-0856 min
The FoodScapeS2.Ep4: Pigs with Clifton Lodge SmallholdingAn interview with Anita and Ed Withers on their smallholding near Kelso. The Withers raise Oxford Sandy and Black - a rare breed of pig, as well as goats, chickens, bees, fruit and vegetables. Being smallholders was never the plan, but as their operation grew they realised that being responsible for most of what they ate - from planting to harvest, and from birth to death - had changed the way they saw the food system and there was no turning back. We discuss the value of rare breeds, the challenges of facing life and d...2024-10-2553 min
The FoodScapeS2.Ep3: Apples, with Laprig Valley and BOGA day out at the Borders Organic Gardeners’ Apple Day, and an interview with Laprig Valley Apple Juices.For many, apples are the quintessential flavour of autumn. But if we do eat an ‘apple-a-day to keep the doctor away’, it often comes from a selection of just 5 varieties available in supermarkets, which are usually imports. At a local apple festival I peruse around 130 varieties currently growing in the Scottish Borders, learn about our unique apple heritage in this region, the most delicious way to eat apples, and the vital need to protect and restore orchards here a...2024-10-111h 03
The FoodScapeS2.Ep2: Venison, with David and Claire MacTaggartAn interview with David and Claire MacTaggart of Hallrule Farm, discussing their venture into venison farming and how this has also come to support their agritourism offering; Tiny Home Borders. We delve into the the differences between farmed and wild, venison’s reputation as a tough meat to cook, the long shadow of ‘Bambi’, why - given that we are overrun by wild deer - we still eat venison imported from New Zealand, and deer cheese.I also take my mic in amongst the stags and hinds in ‘rutting season’ and get up close and...2024-09-2750 min
The FoodScapeS2. Ep1: Agritourism with Wilson's Farm & KitchenAn interview with Lucy Wilson at Wilson’s Farm and Kitchen, discussing their transition from running a traditional Borders beef farm, to also becoming a food-focussed agritourism destination. We question why on-farm food experiences are so rare in the Scottish Borders, and whether the region could do more to celebrate its own produce.We mentioned:* GoRuralScotland.com* ScottishAgritourism.co.uk* SSDA - South of Scotland Destination AllianceAnd if you’d like to know more about Wilson’t Farm and Kitchen, and the feasts and food e...2024-09-1353 min
The Permaculture Vine67 Family Permaculture Party
On episode 67 of The Permaculture Vine Podcast, Cormac Harkin of Vine Permaculture chats to and Chanel Smith of Family Permaculture, Annette Argabright of Family Permaculture, and Alex Popp of Permaculture Party about
https://vinepermaculture.com/podcast/family-permaculture-party/
Brought to you by https://www.pdc2pro.com
For all our episodes go to:
https://vinepermaculture.com/vinepodcast/
Annette is a Certified Permaculture Designer and Teacher, Diploma in Applied Permaculture Design - Building connections and planting seeds within the People Care ethic.
https://www.instagram.com/oliversgardensfarm/?hl=en
https://www.familypermaculture.com/
Chanel is a certified permaculture designer and educator...2024-07-1946 min
The FoodScapeEpisode 10: The FoodScape so far...After four months of gathering food stories, sounds and flavours from across our region, it's time to step back and take a look out over our FoodScape.This episode is a tasting menu celebrating the people and places encountered so far, and the ways in which they are shaping our land and our lives through food. And if it's your first time listening to the podcast, perhaps it will whet your appetite to listen back through the episodes so far... The podcast will return in September, after a short break to...2024-07-051h 02
The FoodScapeEpisode 9: Recommended Reads from the FoodScapeLooking for some holiday reading? Seeing as it's the Borders Book Festival in the middle of this month, here are a handful of food-writing classics to whet your appetite. These are all fantastic reads into the politics, philosophy, science and culture of food. Buon apetito!- - - - - - - - - - - - The FoodScape Recommended Reads:'How to Cook a Wolf' - MFK Fisher, 1942. North Point Press.'Roote...2024-06-2111 min
The FoodScapeEpisode 8: Nature vs. Food - Part 1How we produce food around the world in the 21st century, is widely accused of being one of the main causes of climate change. Agriculture and nature are now seen as being at odds, and in the UK our government is putting pressure on farmers to change the way they operate and be more nature friendly. In some cases, this means ceasing to produce all together, planting trees or re-wilding previously productive land. Do we have to make a choice between nature or food production? I visited Wo...2024-06-071h 04
The FoodScapeEpisode 7: To market, to market!It's loud, it's fast, and when the auctioneer begins his call you've got to have your wits about you! I accompanied Mary Howlett of Going Native to the Newtown St Boswell's mart on one of her regular missions to buy native breed cattle. We experience the raw energy of the mart, discuss the importance of traditional breeds and animal welfare, and why these are vital in creating the tastiest steak. Thank you to:Mary Howlett of Going Native, HawickThe Newtown St Boswells Mart ...2024-05-2450 min
BiblioAsia+The Chinese Vegetarian Foodscape of the 1950s–60sSet up by five Buddhist women in 1946, Loke Woh Yuen was the first Chinese vegetarian restaurant in Singapore. It employed an all-female staff, was known for its popular shark’s fin made from maize, and was sometimes so packed that it had to set up dining tents that stretched to the main road. Its efforts to spread vegetarianism were complemented by other Buddhist women and nuns who wrote cookbooks and fundraised for charity.Kelvin Tan graduated with a Bachelor of Arts in history from the National University of Singapore. He was a research assistant for the project “Mapp...2024-05-2020 min
The FoodScapeEpisode 6: Eating Our GreensWhy is it so difficult, in an agricultural region, to get a good variety of local vegetables?Is it just because our soil won't produce them? Because we'd rather produce livestock? Or are we reluctant to grow and sell them?One way or another, shorter supply chains increases food security, local economic activity, and of course, the freshness of the food. And like many parts of the country, people in the Scottish Borders would like to be able to buy more locally produced vegetables. In this episode, I speak with 6 people who have...2024-05-101h 19
The FoodScapeEpisode 5: The Hungry GapThroughout history, people across the Borders would have expected to go hungry at this time of year. The time between March and May was known as the hungry gap, when larders were emptied after the winter, and the garden and farm hadn't yet started producing. This period of scarcity was part of the seasonal cycle, forcing people to rely on an essential and common knowledge of wild foods to keep themselves going. Nowadays, the average supermarket creates a convincing illusion of limitless abundance all year round, encouraging us to waste food and imagine that hunger is a...2024-04-301h 00
The FoodScapeAn Empty LarderSadly, episode 5 hit a few hitches, and will be delayed by a few days. In the meantime, have a listen to some of the past FoodScape episodes! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit foodscapepodcast.substack.com/subscribe2024-04-2601 min
The FoodScapeEpisode 4 - Resilient RestaurantsThey're the places we go to celebrate, to work, to broaden our culinary horizons, or just to escape having to cook. Restaurants and cafes have become part of our everyday, but they're facing unprecedented challenges in the face of energy price hikes, staffing shortages, supply chain issues and more. Last year, hospitality businesses across the UK were closing at a rate of about 3 per day, and times ahead don't look any easier for the industry.How would the foodscape of a rural region like the Scottish Borders be effected if we saw more hospitality closures? Would...2024-04-1257 min
The FoodScapeEpisode 3 - Ewe TurnSheep are one of the most common sights in the Scottish Borders farming landscape, but with the exception of Easter weekend, we hardly eat their meat at all.This episode explores our relationship with sheep from field to plate, and includes conversations with farmers, a trader and a local butcher, discussing the joys, challenges, flavours and future of bringing lamb to the table. You’ll be hearing from Bairnkine organic farm and the lambing shed at Spital Tower Farm, gaining insight into how lambs get from farm to market with Farmstock, and learning how...2024-03-291h 02
The FoodScapeMore Than Just a Side DishSurprising stories from a giant celebration of the humble tattie: the 2024 Borders Organic Gardeners' Potato Day.Every year, a thousand or so potato-philes travel to the Kelso Showgrounds to source the varieties they love best. Forget your Maris Pipers, BOG Potato Day has almost 100 varieties - each one with a unique history, flavour and character. I learn why it's worth growing your own, tales of the breeders and gardeners who have saved the potato from being lost, and which is best: mash, roast, boiled or chips. I discover that there is...2024-03-1547 min
The FoodScapeEpisode 1 - Common GroundAn interview with Karen Birch, Chief Officer of Abundant Borders.Abundant Borders believes that everyone, regardless of personal circumstances, should have access to healthy, nutritious food. They have set up seven community gardens across the Borders, and offer training in gardening and cooking.We visit the Kelso Community Garden and discuss the history of the commons, the transformative nature of growing your own, and how gardening can be a form of revolution.Find out more about Abundant Borders at: AbundantBorders.org.uk ...2024-03-0129 min
The FoodScapeIntroducing the FoodScape PodcastA short introduction to the FoodScape Podcast; exploring how food shapes our lives and our land here in the Scottish Borders. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit foodscapepodcast.substack.com/subscribe2024-03-0104 min
flavors unknown podcastBaking with Gesine Bullock-Prado: Seasonal Pairings and Vermont's Unique FoodscapeIn today’s episode, I’m talking to Gesine Bullock-Prado, a renowned pastry chef, passionate baking educator, and sister to actress Sandra Bullock. Based in Hartford, Vermont, she operates Sugar Glider Kitchen, a school known internationally for aspiring bakers.You’ll hear about her experiences moving from Hollywood to Vermont, her career transition from law to pastry chef, and the inspiration behind her cookbook My Vermont Table: Recipes for All Six Seasons.Listen to my conversation with pastry chef Gesine Bullock-Prado on Apple Podcasts here!Listen to my conversation with pastry chef Gesine Bullock-Prado on Spotify here!
What you'll learn from G...2023-04-1135 min
Seeds & Weeds PodcastFive Questions w/ Brie Arthur + Chili Pepper Trivia w/ Annie Toro LopezFoodscape gardener Brie Arthur shares her love affair with grains and Annie Toro Lopez plays Chili Pepper Trivia! Brie Arthur is an author, horticulturist, educator and host of the very popular Youtube channel Brie the Plant Lady. Today Brie is joining us for 5 Questions. We’ll have a chance to learn about why Brie loves growing grains as well as some recent challenges that she’s faced in the garden. She’ll also talk about her colleague Preston Montague and the important work that he is doing to promote native landscapes. You can learn more about Br...2023-03-0121 min
KindaSoundCommunity Development, Lifestyle-Sharing & Racial Integration in South Africa | Matt Kroll on Bantu Connection with DjangoSince his 20’s, Matt Kroll has had a vision of creating a skills-sharing rural community centre, for crafting and promoting iconic South African items. He is passionately focused now on an off-grid skills-base to aid in creating food-, energy- and water-security as well as shelter solutions.The name of his initiative is Vuka Valley.During the past couple of years, he has focused mainly on “food security.”His pilot food garden project can be seen at ‘T&T by the Sea’ in Port Edward, where he is currently residing: https://youtu.be/UkeKfew8sIUThe food s...2023-02-2447 min
Eat Your GreensEpisode 1: Mr Hang Chong Tan – Guardian Member of Foodscape Collective, Environmental EducatorWelcome to the very first episode of the Eat Your Greens Podcast! Today, Hang Chong speaks about his experience as a boy scout in Singapore, his unique path to becoming an environmental activist, and his views on how well the current education system is developing curious youth advocates. 2023-02-1856 min
The Foodscaper PodcastYou Can Foodscape for a LivingLindsay and Matt from The Foodscaper chat about what this podcast and The Foodscaper are hoping to do, and what it means to Foodscape for a living with some stories and context from Matt's company Custom Foodscaping in St. Louis, MO.
Music: My Own Horizon by Audiorezout2022-12-0831 min
Beyond Labels PodcastEpisode #50: Premium Podcast & Become Food & Health Independent with Joel & SinaTo continue to subscribe to Beyond Labels, click here: https://beyondlabels.supportingcast.fm/joinJoel announced a BIG change to the new subscription service: “We are standing firm in our principles of a libertarian free-market approach by offering an open-ended pricing system where YOU have the freedom to pay what YOU think the podcast is worth. We want this content to be accessible to everyone. Therefore, we set a low hurdle of only $1 per month, which only covers the cost of the subscription service transaction fees. Folks who value it more and can afford a coupl...2022-08-1829 minBeyond Labels PodcastEpisode #50: Premium Podcast & Become Food & Health Independent with Joel & SinaThank you for Subscribing!Joel announced a BIG change to the new subscription service: “We are standing firm in our principles of a libertarian free-market approach by offering an open-ended pricing system where YOU have the freedom to pay what YOU think the podcast is worth. We want this content to be accessible to everyone. Therefore, we set a low hurdle of only $1 per month, which only covers the cost of the subscription service transaction fees. Folks who value it more and can afford a couple of extra bucks can tithe, tip, donate—whatever you want to call it...2022-08-1529 min
kisenradioepisode.18 フードセンターイワセ・ozz kitchen 石井佳奈さん 前編episode.18 前編
ゲスト▷フードセンターイワセ・ozz kitchen石井佳奈さん
@foodcenter_iwase @ozz_kitchen
DJ OZMA／小5から健康第一／ダンスサークルUnlimited∞／管理栄養士とジュニア野菜ソムリエ／給食毎日200人前／ケータリングの原点／foodscape!／和歌山移住
などについて話ました。
番組のオープニングのエンディングの楽曲はお寿司のともみさん @osushinotomomi のアワーヤングです。
楽曲が気になった方はお寿司のともみさんの通販サイトをチェックしてみてください。
kisen radioはApple Podcast／Spotify／Anchorなど各種音声配信サービスから聴くことができます。
「kisen radio」で検索よろしくお願いします📲
プロフィールのリンクからも聴けます💁♂️
#kisenradio
#podcast2022-06-1552 min
Cultivating GutsEpisode 19: Freedom from Edible Food Landscaping with Guests Annette Licitra and Brian WinkelmanEpisode 19: Freedom from Edible Food Landscaping with Guests Annette Licitra and Brian Winkelman
This episode is full of juicy information and inspiration on turning your lawn into a permaculture living and regenerative foodscape. Tiffany sits down with Brian and Annette to explore how to grow food at home for your family and community in a sustainable way.
Brian Winkelman is the CEO and Founder of Freedom Foodscapes, the first edible landscaping company in Illinois. His team installs permaculture-designed food forests on properties to help enable individuals and families to become more self-reliant and save money...2022-04-2151 min
The Garden Question040 - Brie Arthur - Foodscaping RevolutionHave you ever thought about how you could make your landscape beds more interesting and productive? Well maybe harvesting tomatoes among your hydrangeas or picking broccoli from around the Azaleas. How about growing squash and zucchini with your Zinnias. These are all foods, plus many more, you can grow in your landscape beds this next season. Our conversation today is with Brie Arthur a well-known leader in the national Foodscape movement. Brie is a bestselling author and a celebrated speaker that is well known for her lively info...2022-01-131h 02
California Now PodcastLocal Food Tours in CaliforniaOn this episode of the California Now Podcast, host Soterios Johnson learns about three popular food tours—in San Francisco, Los Angeles, and San Diego—from some “tasteful” guides who are truly passionate about the flavors of their respective cities. First Johnson connects with Avital Ungar, who runs Avital Tours in San Francisco. Ungar delves into the Italian food scene in the city's North Beach neighborhood, and how some of the traditional dishes one can find there have fascinating ties to the people and history of San Francisco. Next Johnson talks to Sally Tiongco of Six Food...2021-11-0846 min
Tapau Please#049: What does ‘preserving hawker culture‘ actually mean?We've spoken quite extensively about preserving Singapore's hawker culture, not just here on Tapau Please, but also online, with input from government agencies as well as thought leaders in our local foodscape. But when it comes down to the nitty-gritty, what does it actually mean to preserve a food culture?
This question is fleshed out in this episode, by breaking down what preservation of a food culture entails. Is it simply passing down recipes? It is educating people on its roots and heritage? Is it about the government injecting funds in ways of rebates and infrastructure?
2021-09-1226 min
ASLE EcoCast PodcastASLE EcoCast Quick Fictions 2021It’s our birthday! In this episode, we reflect on the first year of EcoCast, and then hear 25 environmentally-themed Quick Fictions. You can find bios of all the contributors below, in alphabetical order by first name.
If you have an idea for an episode, please submit your proposal here: https://forms.gle/Y1S1eP9yXxcNkgWHA
Twitter: @ASLE_EcoCast
Jemma: @Geowrites
Brandon: @BeGalm
If you’re enjoying the show, please consider subscribing, sharing, and writing reviews on your favorite podcast platform(s)!
CC BY-NC-ND 4.0
QUICK...2021-07-011h 08
Growing Joy with Plants - Wellness Rooted in Nature, Houseplants, Gardening and Plant CareHow to Manage Deer, Squirrels, Chipmunks, Moles, Voles and Other Animals in Your Garden with Brie The Plant LadyWhen I polled our listener community about your top requests for outdoor garden-related episodes, the number one request surprised me: it wasn’t managing fertilizer, succession planting, or garden design. It was how to manage pesky animals getting into your gardens! Today, I have the answer to your prayers: Brie from briegrows.com walks us through such a comprehensive list of practices and solutions for managing pests and other critters in the garden. This conversation really helps us rethink the way we approach animals in the garden and I’m excited for you to learn from Brie as I did...2021-05-111h 20
Cultivating PlaceTalking About A Revolution, A Foodscape Revolution With Brie Arthur BEST OFJust in time for spring and that itch we gardeners - new and long time - have to get the summer vegetables into the ground, Cultivating Place revisit a favorite conversation with grow-your-own revolutionary, Brie Arthur – author of the "Foodscape Revolution" and "Gardening with Grains". Her enthusiasm will get your season growing – join us!
Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place.
We can't thank you enough for making it possible for this young program to grow even more of these types of conversations.
The...2021-04-0255 minCultivating Place: Conversations on Natural History and the Human Impulse to GardenTalking About A Revolution, A Foodscape Revolution With Brie Arthur BEST OFJust in time for spring and that itch we gardeners - new and long time - have to get the summer vegetables into the ground, Cultivating Place revisit a favorite conversation with grow-your-own revolutionary, Brie Arthur – author of the "Foodscape Revolution" and "Gardening with Grains". Her enthusiasm will get your season growing – join us!
Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place.
We can't thank you enough for making it possible for this young program to grow even more of these types of conversations.
The...2021-04-0255 min
Tapau Please#008 (Part 1): Preetipls drops by & spills the teaIt's Episode 8 of 'Tapau Please' already, and in this session, we were so excited and honoured to have Preeti Nair—or how we all affectionately know her as, Preetipls—in the studio! We wax lyrical about her latest podcast, 'Chai Me, Bitch', her impressions of Singapore's foodscape as well as her most-recommended food spots.
This episode is split into two parts, so be sure to bookmark both, for maximum aural pleasure with your co-hosts, Zat and Wani, and our lovely guest, Preeti.
2020-09-2039 min
One BiteTrailer: One Bite PodcastFood is connection and sustenance, it is cultural, social, ethical, political and a fundamental human right. In the Anthropocene*, food is also complex and problematic. One Bite is a new podcast series exploring the impacts of COVID-19 on food, and how we build back better by asking; what is the food system for and why?
We will meet a variety of Australians working across different areas, from farm to fork and beyond. We will gain diverse perspectives on how we shift towards more sustainable, resilient and fair food systems and look at the way everyday people can...2020-09-1601 min
Growing with The Bullock Garden Project, Inc.Season 2, Episode 8 - #CrazyGrainLadyGreen industry communicator, author, & BGP Bestie, Brie Arthur, join Mer and Sonya for a fun filled podcast discussing all things organic and Brie's new book, Gardening With Grains. Brie shares the importance growing grains in your landscape/foodscape will have in increasing soil health, overall ecological health, and personal health along with the importance of introducing gardening to children. She touches on how she fell in love with gardening as a child and how she transformed into the #CrazyGrainLady.
Follow Brie on social media!
BrieGrows.com
Instagram @BrieThePlantLady
Facebook @BrieGrows
---
Support this podcast: https://podcasters.spotify.com/pod/show/th...2019-12-1036 min
Cultivating Place: Conversations on Natural History and the Human Impulse to GardenTalking About A Revolution, A Foodscape Revolution With Brie ArthurThis week – heading swiftly into the winter holiday season good food cooking and baking and communing – Cultivating Place is joined by grow-your-own revolutionary, Brie Arthur – author of the Foodscape Revolution and Gardening with Grains. Her enthusiasm is catching – join us!
Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place.
We can't thank you enough for making it possible for this young program to grow even more of these types of conversations.
The show is available as a podcast on SoundCloud, iTunes, Google Play and Stitcher. To read...2019-11-2158 minCultivating PlaceTalking About A Revolution, A Foodscape Revolution With Brie ArthurThis week – heading swiftly into the winter holiday season good food cooking and baking and communing – Cultivating Place is joined by grow-your-own revolutionary, Brie Arthur – author of the Foodscape Revolution and Gardening with Grains. Her enthusiasm is catching – join us!
Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place.
We can't thank you enough for making it possible for this young program to grow even more of these types of conversations.
The show is available as a podcast on SoundCloud, iTunes, Google Play and Stitcher. To read...2019-11-2158 min
Peak Human - Unbiased Nutrition Info for Optimum Health, Fitness & LivingPart 50 - Fredrik the Sami Reindeer Herder Live From the Arctic CircleLive, from the arctic circle, please welcome Fredrik Prost. This is such an interesting episode. One day I’m watching epic nature shows from NatGeo about a group of people subsisting in the freezing arctic tundra on nothing but reindeer and fish, the next day I’m talking to one of them. He originally contacted me to politely correct me on something I mentioned in a post on Instagram that I read in a study about his people. The study claimed that sometimes the reindeer were too lean for them to get enough fat to eat. That’s not...2019-08-081h 05
Food Business Marketing | Brand Strategy Tips to Build Real Food BrandsHow to Build a Framework for Innovation Ryan Pintado-Vertner, Founder of Smoketown LLC, joins the Real Food Brands Marketing Podcast to discuss how solving problems for your customers fuels innovation. In This Episode: Why building an innovation pipeline is so crucial for food brands How food businesses can build their own innovation pipelines How to create empathy for your customers How to balance short-term wins with longer term disruptive innovation Why you should focus on solving problems for your customers Resources: HBR: What Your Innovation Process Should Look Like Smoketown Website Ryan Pintado-Vertner Linkedin Foodscape Group (the producer of Meta Trends report referenced by...2018-10-1728 min
We Get to KnowSamah Dada: Dada Eats - Allergy Friendly Recipe Developer and Wellness EnthusiastGet to Know recipe developer and allergy friendly food blogger Samah Dada of Dada Eats.
Samah grew up in Newport Beach, California and spent part of high school there and in London, England. She says that London is at fault for making her the foodie that she is today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza she’s ever had, London’s foodscape was transformative for her palate. She eventually moved back to California and attended UC Berkeley where she was completely engulfed by amazing gastronomy. Living and studyi...2018-08-1444 min
Smy Goodness Podcast : Food History & Food ArtChristmas Chutney - Twelve Foods of ChristmasHow do you eat your chutney? What is your favourite cheese and chutney combination? Today’s Christmas food is chutney. Since the last 12 Foods of Christmas episode featured cheese, it would seem only fitting that we follow that up with chutney. I have often been asked by Spanish or Italian friends or customers what a chutney is. Chutney originated in India and has now become a staple condiment that has no standard recipe. Discoveries, capitalism and colonialism all contributed to chutneys and pickles making their way back to the UK and once here they were adapted and re...2017-12-2412 min
Still Growing...A Weekly Gardening PodcastSG588: How to Creatively Use Stone in the Landscape with Jan JohnsenOn today’s show, I welcome award-winning designer Jan Johnsen to the show to discuss her book - The Spirit of Stone - in which she presents a beautifully photographed, inspiring guide to 101 Practical & Creative Stonescaping Ideas for Your Garden: from practical steps, paths, and garden walls, to naturalistic dry streams, inspired rock gardens,… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to h...2017-10-061h 40
Still Growing...A Weekly Gardening PodcastSG569: The Foodscape Revolution – Increasing the Beauty and Bounty of Your Landscape with Brie ArthurHave you been wanting to add edibles to your garden but feel you simply don’t have the space? Are you tired of having a cookie cutter garden, but don't know what to add to bring excitement and a unique design esthetic to your landscape? Over the years, I’ve naturally gravitated to adding edibles in my…
Author information
Jennifer Ebeling
Producer & Host at Still Growing... Gardening Podcast
Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers!
Each week, Jennifer produces and hosts Still Growing - a garde...2017-04-2800 min
Still Growing...A Weekly Gardening PodcastSG569: The Foodscape Revolution – Increasing the Beauty and Bounty of Your Landscape with Brie ArthurHave you been wanting to add edibles to your garden but feel you simply don’t have the space? Are you tired of having a cookie cutter garden, but don't know what to add to bring excitement and a unique design esthetic to your landscape? Over the years, I’ve naturally gravitated to adding edibles in my… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardeni...2017-04-282h 10Still Growing...A Weekly Gardening PodcastSG531: Raised Bed Revolution with Tara NolanTara Nolan's new book, Raised Bed Revolution, invites gardeners to build it, fill it, plant it... and garden anywhere! Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of...2016-07-241h 22
The Reboot Podcast#39 It’s Time for New Choices - with Mary Lemmer & Jerry ColonnaYou do not have to be a fire for every mountain blocking you. you could be a water and soft river your way to freedom too. - options by Nayyirah Waheed Mary Lemmer shares the emotional story of seemingly everything working against her in last 18 months - her body giving in, her relationship ending, her business coming apart, and losing her Dad’s approval. These are physically and emotionally painful experiences, and yet what if they are exactly what she needs? What if she was only waiting for this moment to arise? Links The show notes: https://www.reboot.io/ep...2016-04-2547 min
The Reboot Podcast#39 It’s Time for New Choices - with Mary Lemmer & Jerry ColonnaYou do not have to be a fire for every mountain blocking you. you could be a water and soft river your way to freedom too. - options by Nayyirah Waheed Mary Lemmer shares the emotional story of seemingly everything working against her in last 18 months - her body giving in, her relationship ending, her business coming apart, and losing her Dad’s approval. These are physically and emotionally painful experiences, and yet what if they are exactly what she needs? What if she was only waiting for this moment to arise? Links The show notes: https://www.reboot.io/ep...2016-04-2549 minStill Growing...A Weekly Gardening PodcastSG513 Emily Tepe: Author of the Edible Landscape (Part 2)In this episode of Still Growing…(SG), I feature SG513 – Emily Tepe: Author of The Edible Landscape (Part 2) . Part 1 was featured in Last week's Still Growing episode - S512. To recap, Emily is an edible landscaping expert and a garden writer/researcher. In Part 1, we covered her background in design and horticulture. Emily also shared her experience in writing her book as well as how she stays current on the latest garden trends. As we resume the interview, Emily takes us through the world of edibles and shares her top choices in categories like: best color, top edibles for cont...2013-09-231h 04Still Growing...A Weekly Gardening PodcastSG508: Beth Dooley – Author of Minnesota’s Bounty A Farmers Market Cookbook and featuring Farmers Market Bard Holly MorrisonIn this episode of Still Growing…(SG), I had the amazing opportunity to interview cookbook author and writer, Beth Dooley. Beth began writing cookbooks with famed Twin Cities chef and restauranteur Lucia Watson. Seven cookbooks later, Beth is the author of Minnesota’s Bounty: The Farmers Market Cookbook. The cookbook is beautifully written; part instructional guide, part… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening...2013-08-031h 16