35 Burst results for "Zucchini"

I Got Egged, For Sure

Does This Happen to You

02:03 min | 10 months ago

I Got Egged, For Sure

"I got egged for sure if you leave out any gradient years. Zucchini bread won't rise to the occasion. Sometimes things don't go the way you want them to. What happens when you're entirely in the wrong. No ifs ands or buts about it. Well for life's little peccadilloes. There's always someone to meet out the proper punishment and they won't taste so good another lifetime ago. A colleague and i were in charge of designing the food section of a metro daily. The newspapers food editor selected the recipes. And did the test cooking and baking and wrote stories about the bounty. She discovered someone else. Took enticing photos. My friend and i had to make sure the recipes stories and photos were put together in an attractive package and then printed. Once a week. I learned a valuable lesson one day about paying attention to details my friends in the news. Business new this heck. Even my nana's quilting circle was familiar with the drill. Turns out that. I found out the hard way that cutting corners when it comes to recipes at least is pretty much a cardinal sin and the cooking community every little old lady in dallas county and beyond apparently gets up with the sun every thursday to snag their copy of the dallas morning news. Why well the food section of course then. They hunt recipes and coupons and pick up provision at the store to make those recipes that very same day. Yeah even in the digital age quite a few folks still get their paper thrown daily in the driveway. Any clue what happens when you make zucchini bread without eggs you end up with the equivalent of zucchini rocks along with quite a bit of egg on your metaphorical

Dallas County Dallas
What if All Food Was Square?

Kottke Ride Home

02:05 min | 11 months ago

What if All Food Was Square?

"Have you ever been eating dinner and thought this is great but i really wish my entree insides were all the same size and shape. Maybe identical rounded squares. Well square eat heard you and are here with a weekly meal delivery service. That's exactly that food in the form of identically sized rounded squares as the companies deck spread around the internet this week people had trouble figuring out if it was for real. But according to the company's chief marketing officer maria laura florez who spoke to the today show and the over one hundred fifty thousand dollars. They've raised in funding on. We funder it absolutely is quoting today. The miami based company squarely uses processes like low temperature cooking and thermal shocking to turn foods like chicken beef broccoli rice and more into precooked. Fifty gram square patties. The small squares are designed to be consumed in either four or six piece meals for piece meal boxes from sweet break chocolate pancakes to mediterranean. Ciba's asparagus in zucchini range in price. From five fifty to seven ninety nine wants delivered the squares stay fresh for two weeks or more and can be eaten cold or prepared in a variety of ways including sauteed in oil heir fried or warmed in the microwave and quotes and one of the big things that the company is trying to clear up. Is that these aren't meal replacements. The foods that make up the squares are the actual foods. The chicken is just chicken. Sweet potato is just sweet potato albeit they do come spiced but squaring insists there one hundred percent natural ingredients. It's just how they're prepared that thermal shocking process. That gives them their strange futuristic appearance but my biggest question is why i mean sure. It looks kinda cool. But what is the advantage of the square. As best as i can figure it out from reading several articles ranging from bewildered to scathing square. It says that the shape makes it easier to mass produce their gourmet techniques so that they can make high quality. Food more affordable.

Maria Laura Florez Ciba Miami Mediterranean
"zucchini" Discussed on Here & Now

Here & Now

03:17 min | 11 months ago

"zucchini" Discussed on Here & Now

"They're completely interchangeable. Zucchini are the dark green. Pretty straight shape and yellow summer. Squash tend to be yellow obviously and slightly bulbous on the bottom. But you can use either or and of course they're very pretty when you interchange them together in our house. We like to mix them when we can onto lunch. I was hungry. Started to talk to you. Okay shoop tell us about this well. It is quite hot in so much of the country right now. This is a cold zucchini and yogurt soup with fresh mint. It is the embiid a refreshing on a hot summer day. You sautee a little zucchini with some shallots or onion. Add some fresh mint fresh tarragon which has a slight liquorice flavour world up with some greek or plain yogurt. And you're done and the hardest part of this soup is waiting for it to chill down And then you can just serve it as is but you could also drizzle it with olive oil lemon oil Sprinkle it with chop stash stash ios. It's so refreshing and really. We're talking like fifteen minutes. Oh my goodness well. And i'm i'm such a fan of little crunch with my soup. You mentioned pistachio top. Some kind of nice contrast there now exactly yep now. I don't grow zucchini. I love eating it. And i understand they can sometimes get oversize so i don't know if big or small matters much but more broadly. How do we know if we're looking if we can tell. How can we telephone standing in the presence of a tasty soukina by looking at it well. Generally small is better but these large ones which can be as big as you know. A child's baseball bat are still edible but they get quite fibrous. They're not as tender delicate. Those are the ones you want to use for zucchini bread for baked goods but the smaller delicate ones are the most delicious for sauteed or used for the muffler the soup but there's no bad zucchini. Yeah okay I think that's a broader strategy. Here is there are no bad ones here. Finally there you go. You have a tart that pairs zucchini with tomatoes. And other summer. Bonanza what's the recipe here. And and what do you pair with it. This is like my most favorite recipe. I've made in long time. This is a summer tomato and zucchini tart. You can buy the pastry no judgment here or whip up a quick buttery pastry. Roll it into a pie plate or tart pan and then you take zucchini. And you slice it lengthwise so imagine just running your knife into very thin slices across the zucchini and then it's placed into the pie crust with some parmesan cheese and fresh herbs and then the cherry tomatoes go around it and you bake it and it is i just. I'm so in love with this dish and again you could serve it for lunch with green salad. You could serve it for dinner with a few other dishes and again i would eat it for breakfast. Leftover the.

baseball
"zucchini" Discussed on Here & Now

Here & Now

01:58 min | 11 months ago

"zucchini" Discussed on Here & Now

"Changing and people are figuring out how to adapt jeff eighty. Npr news Are you at home gardener if so you've probably tried your hand in zucchini likely found yourself with surplus of the summer squash and maybe a deficit of ways to cook. All of it in here to help is a resident chef. Kathy guns tie kathy scott so nice to meet you so great to talk to you so so much zucchini but you have solutions here before we go into your recipes here. What's your broader strategy. Here well i grow it as well and it comes on strong this time of year and i used to think of it as a burden and i find i'm shifting my whole mindset on i have been enjoying zucchini and yellow summer squash for breakfast lunch and dinner and i'm like bring it on. There's just so much you can do with it all right. So let's let's relieve. Does akina burden here. You brought recipes for our so. Let's start with breakfast. The best place to start. You have zucchini and cheese muffins. Yeah this is a savory muffin which might sound strange for breakfast. But it's not. It uses graded zucchini graded sharp cheddar cheese. Fresh basil chives and time really quick to put together amazing when it's warm out of the oven but equally good the next day. I mean you can use the keeney omelets for breakfast. You can saute with a fried egg. It really works quite well for breakfast but these muffins with nice ice coffee on a hot day really satisfying all right now. Now just a clarifying question of you on behalf of the rest of us. There's akini in. There's yellow summer squash. Is there a difference here as far as your recipes No.

"zucchini" Discussed on Here & Now

Here & Now

06:28 min | 11 months ago

"zucchini" Discussed on Here & Now

"They're trying to require vaccination and you may need it if you fly somewhere else so check here. No transportation analysts. Seth kaplan thank you so much. Thanks robin in about a month. Californians will vote on whether to recall governor gavin newsom. He's a democrat and those likely to vote appear to be split. Newsom has faced backlash over how he managed pandemic. now one point. His administration imposed some of the toughest lockdowns in the country on businesses. This recall effort. Came together in march. When organizers turned in the more than the required one point five million signatures mindy romero director of the center for inclusive democracy at the university of southern california has been emphasizing. The importance of voter turnout in what happens next. And she joins us now. Hello thanks for having me. I'm many thanks for joining us. I guess the big picture here counties are going to send ballots to registered voters in the next week or so. How are californians feeling right now about governor newsom you know i think it's mixed Certainly we look at the polls things are split down a partisan line. Democrats oppose the recall. Republicans support the recall. But really what matters is voters right. Who's actually going to vote on election day. What which you know how they feel about newsom in how they feel about the recall itself right. So historically are there patterns at people more likely to be in favor of recall. Tend to vote in these kinds of recall ballots so we are expecting very likely that. We're not gonna have very high turnout. We don't have a lot of things to be happening on this ballot. And that typically means that you're gonna see even lower turnout for historically underrepresented groups and right now is we're seeing it likely. Voters are really driven by the interest from republicans. More republicans are paying attention to the race. And if and is able to bring more voters into that likely voter pool you know. He has a strong democratic registration advantage over. Republicans in the state his overall approval ratings are still pretty strong. There's lots of room here for him to do well. And for the recall to be defeated. The problem is doing that work right. Getting the attention of voters making it relevant for his supporters and making them feel that their actual vote manners. You know a lot of voters are led democratic voters. Feeling like he's safe and like you know they may not want to see him go but does their individual vote. Matter mini. Help us understand specifically. What are the questions on the ballot here yeah. They're pretty straightforward. one is. Do you support supporter post. The recall second is in its regardless of what what the how the numbers add up on the first there is the second that everyone can vote on simply if the governor is recalled you select a replacement and we get fifty percent plus one right and he's recalled or replacement candidate should say doesn't need a majority it can be in single digits. Anybody that gets the most votes will become the next governor. I understand there are more than forty politicians running to replace governor newsom and are on the ballot. What do we know about. Who's on that list. And who the front runners are sure. Well it's quite a list. it's not all republicans. There's a handful of democrats a few no party preference there. Were any really big names. And that i think the most notable know right. We don't have the equivalent. Anywhere near the equivalent of an arnold schwarzenegger for instance like we had the recall of two thousand and three the most Well recognize larry elder a well-known conservative talk show host. All of the democratic candidates are not very well now And that plays a factor. You know there's been some concern. Though on on on the democratic side in california that those that are running are more conservative or more on the right then. What most california's would want to see. You know. I think the bottom line though is vote to participate and make sure that you know whoever is selected is somebody that is representative of the electorate. And you would think a democratic candidate in a state like california with a strong democratic advantage. Right would win that second question But again the shape of the electric is gonna matter and name. Recognition is going to matter and finally just to clarify here. You've described california. It has been a blue state in national elections for years. But you're telling us. There is a realistic chance. That gavin newsom is recalled here based on where we are. Today is that right. And so i have said. Many of us have said that this was for quite a long time. We didn't expect this to be a serious challenge against something and whether you want to or not the latest shifts and a number of polls showing that you know is going to give him a run for his money It's definitely a wakeup call. And i think there's real ramifications of course for the rest of the country. Whatever happens if the recall gets defeated. But it's close. That of course will be spun as still a victory for recall proponents at still a loss for gavin newsom. He doesn't want to win. Or rather the see. The recall defeated. He doesn't want it to be close because he has the political future an election reelection coming up. He has greater political aspirations. We believe right for the future and then also just. The national narrative has been looking to california One of the key narratives has been that. Even the blue state like california's is considering right chucking. It's if democratic governor. You know we're going to have to kind of post-election what all of that looks like understand. Yeah i mean it's as you're saying this could embolden. Democrats or republicans around the country depending on how this turns out fascinating month. We have ahead of us. That's mini romero director of the center for inclusive democracy at the university of southern california. Mindy thank you. Thanks well for the second time. This summer oregon is bracing for a heatwave. Which will push temperatures into the triple digits. Another dangerous consequence of climate change a warming. Climate also changes lives in subtler ways. We asked how extreme weather affects your summer. Travel plans and correspondent. Jeff brady has a few responses for graduate student. A carey summer means traveling from maryland to the bahamas to see family for emancipation day..

governor newsom center for inclusive democracy Seth kaplan mindy romero gavin newsom Newsom california university of southern califor newsom robin larry elder arnold schwarzenegger Mindy oregon Jeff brady Travel maryland bahamas
"zucchini" Discussed on Here & Now

Here & Now

05:58 min | 11 months ago

"zucchini" Discussed on Here & Now

"From npr and wbz. I'm robin young. And i'm scott tong. It's here now. It has been quite a twenty four hours in capitol hill in the wee hours this morning. Senate democrats took the first step in passing a three point. Five dollar budget plan and that came just hours after nineteen republicans joined the dams to pass a one point two trillion dollar infrastructure package. We're talking real money here. But for the gop members had the crossed into perilous territory showing bipartisanship and crossing one. Donald trump who still wields outsized influence on the party. We're joined now by. Npr senior washington editor and correspondent. Ron elving and ron newsflash. Bipartisanship has broken out in washington here at least for this trillion dollar infrastructure. Bill nineteen republican senators crossing over including the leader. Mitch mcconnell. so what's in it here for these. Gop members the first thing that's in it for the gop members is the same thing that's in it for everybody in the country which is roads and bridges and expanded broadband and a number of things that fall into the general category of traditional and more recent infrastructure. They get some to in their home states and in their cities whether they voted for the bill or not and They also get the chance. Those who voted for it to Say that they participated in doing with the senate was created to do deliberate compromise negotiate and have a vote actually does something and as rob portman one of the senators on the republican side who negotiated this deal said yesterday. We're doing our job. This is the Sounds like a school of all politics being local here for some of these members now onto the the democrats budget blueprint three and a half. Trillion dollars is staggering in scope education. Childcare climate issues. Pets along party lines now. The democrats have chosen. This path. called reconciliation right big washington. Dc word reconciliation to pass budget bills with simple majority in the senate no filibuster. What's the strategy here. Well you pretty much described it. Get around the filibuster and until you break the president and rules that govern the filibuster which allow a minority of the senators to stop anything in two. You get around that. You can't accomplish much of anything so last year. The big achievement was the covert relief bills and there was bipartisan. Support for that as there was for infrastructure. But if you don't have and if you don't have this kind of bipartisan support if you haven't made a deal with the republicans they can stop anything with the filibuster and we saw that again this morning when the democrats tried to bring the voting rights legislation also to the point of debate on the floor and once again the republicans said no. We're not having your voting rights. Bill debated on the floor. So the filibuster holtz. We'll have to see if down the road. The democrats want to try to tackle the elimination of the filibuster. But you can't do it just for one bill because once you've done it for one piece of legislation it becomes the same as the filibuster on nominations to the supreme court or nominations presidential appointments. The senate got rid of those filibusters. And now they're gone for good so if they should break the filibuster. Kill that precedent if chuck schumer goes that route. And here's a big. If if he could get all fifty of his democrats to do that then they could pass the budget reconciliation legislation with our simple-majority and also pass other pieces of legislation such as the voting rights. Act with just a simple majority but right now they have to use reconciliation and now for this reconciliation process for this budget. Bill does this process tie the hands of the democrat anyways. It does only in the sense that they really have to have the cooperation of the house. The house is going to come back in a couple of weeks and approve. The budget resolution. Which is one has to emphasize a blueprint. It's just a blueprint. It doesn't commit any money. And then committees are going to have to feel that in flesh that blueprint and make an actual budget enactment and that will be the subject of votes this fall in both the house and senate and house. The democrats are demanding a lot more than the democrats in the senate have been able to get approval for thus far from their republican colleagues or even among some of the more moderate democratic senators such as joe manchin of west virginia. And finally let me ask you about the house. Both of these bills will end up in the house of representatives. Where the speaker. Nancy pelosi wants to link them together. How would that work. And what's the political wrangling. Hear what she has said is i simply will not bring your bipartisan infrastructure. Bill which she supports. But i won't bring it to the floor unless i can tell my democratic members including the most progressive ones that we're also doing the big bill three point five trillion. That has their priorities in it. All right that's npr's senior washington editor and correspondent. Ron elving. thanks ron. Thank you got to hawaii now. Known for its lush landscapes dense foliage beaches and now drought in maui some locals including a former state lawmaker asked tourists to stay away. She tweeted stop coming to hawaii. They're treating us like second class citizens literally cutting off our water in order to feed over tourism on the big island. The drought played a role this month in the islands record-breaking wildfire which burned more than forty thousand acres about sixty two square miles. It's mostly now contained. Eric muller is the deputy fire chief fort hawaii county chief molar. Start with that fire. How serious was it. well see. we're out of the really bad art of the fire right now. But when we say can change container still is potential for escapes will probably be dealing with this for the next two to three weeks. We have about four or five really wet years which allowed fuels kinda grow weed since then got into a drought condition. Most of the island is either abnormally..

Senate Gop Ron elving wbz robin young scott tong ron newsflash washington Bill rob portman Mitch mcconnell Donald trump capitol hill npr Npr holtz chuck schumer supreme court joe manchin
"zucchini" Discussed on FoodStuff

FoodStuff

02:42 min | 11 months ago

"zucchini" Discussed on FoodStuff

"Kit <Speech_Female> <SpeakerChange> <Speech_Male> <Silence> <Laughter> <Advertisement> subscription <Speech_Female> services <Speech_Female> You do have these states. <Speech_Female> I'm assuming you must <Speech_Female> <Speech_Female> What is the real environmental. <Speech_Female> Impact of <Speech_Female> meals subscription kits <Speech_Female> versus regular food <Speech_Female> from the grocery store. <Speech_Female> I'm pretty <Speech_Female> jazzed about the local food. <Speech_Female> We have grown here <Speech_Female> in manitoba. Canada <Speech_Female> have found <Speech_Female> a both a winter <Speech_Female> a once <Speech_Female> a year grain legume <Speech_Female> and other things <SpeakerChange> <Speech_Female> and a summer fresh <Speech_Female> veg- essay <Speech_Female> <Speech_Female> plus a few other <Speech_Female> streams of locally produced <Speech_Female> food. 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We <Speech_Male> have a <Speech_Male> longer lead time and <Speech_Male> we know what we're going to record. <Speech_Male> And i still <Speech_Male> make this mistake <Speech_Female> every time <Speech_Female> every time <Speech_Female> it's <Speech_Female> ridiculous. <Speech_Female> Yeah <Silence> <SpeakerChange> <Speech_Female> but <Speech_Male> that is a genus. <Speech_Male> Our listeners <Speech_Male> brilliant and that is a genius <Speech_Male> idea <Speech_Male> absolutely. <Speech_Male> Yeah we do <Speech_Female> have food kits here. <Speech_Female> I think it'd <Speech_Female> be a great <Speech_Female> episode topic to <Speech_Male> do. Yeah i <Speech_Male> am. <Speech_Male> I <Speech_Male> to like tried to <Speech_Male> dive some of <Speech_Male> these questions but <Speech_Male> if i could do it for work <Speech_Female> that would be great. <Speech_Female> <Speech_Female> Yeah let's <Speech_Female> do that on a clock. 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Pod dot com. <Speech_Female> We are in social <Speech_Female> media. You can find <Speech_Female> us on twitter. <Speech_Female> Facebook and instagram <Speech_Female> at <Speech_Female>

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"zucchini" Discussed on FoodStuff

FoodStuff

02:26 min | 11 months ago

"zucchini" Discussed on FoodStuff

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"zucchini" Discussed on FoodStuff

FoodStuff

03:07 min | 11 months ago

"zucchini" Discussed on FoodStuff

"There's a couple of different devices that do it. But you basically kind of use this crank blade to make spiral shapes out of many many things. But often vegetables people use these gadgets to make along noodle like vegetable replacements or vegetal perils to noodles in dishes like spaghetti and out of this game the term. zuhdi the zucchini noodle. I have spiral laser. I love it. I've used it for all kinds of things. I would say that is. We've often discussed. It's better to not think of these. As noodle substitutes even though i just described it's more like the shape and the sauce transporting aspect and less the taste and texture of like a starchy weet noodle. Yeah another way to eat zucchini. I always i get really mad about zoodles actually unlike other. I'm like just don't call it. Just don't call it a noodle like right zucchini. And i put tasty sauce on it. I'm like heck. Yeah you did feed that to me if you're like it's a noodle i'm like it's not and now i'm mad right and they were actually some people who of the same mindset. We're like don't god doodle. Yeah i've since a cute name Yeah and some of the headlines that i ran across from the past few years included phrasing like Like like core jet crisis no coercion like calamity or something like that. I think mostly because it sounds fun but but basically Just some of the crops in europe of zucchini Were lower than expected due to climate change and changing temperatures and so on the crops just didn't come in as well and so There i i read reports of of the of the zucchini shelves being empty in england. Empty so no no and it home it was in conversation about About how How we think about our food about How our food gets to us and you know maybe like maybe. We need to reconsider that. Like maybe zucchini is not a winter food. You know right. It's you know maybe we don't need to eat it and january so yeah it does taste like summer to me it does. It's very yeah like bright Fresh taste.

zuhdi europe england
"zucchini" Discussed on FoodStuff

FoodStuff

04:08 min | 11 months ago

"zucchini" Discussed on FoodStuff

"Records show that cucuta fruits of all sizes maturity's were being used in italian kitchens by the mid sixteenth century in about fifty years later. Younger and rounder. Varieties perhaps aquinas. We think of it were mentioned as being their own separate ingredients early. Colonists who arrived in north america grew various types of winter squash a name. They picked up from indigenous. Peoples squash. George washington and thomas. Jefferson were big fans and growers of squash and yeah historical evidence suggests that zucchini may actually be a relatively. new cultivar. wasn't specifically documented until a horticultural book out of milan in nineteen o one Most likely bread in italy in the early eighteen hundreds that being said they probably did develop before that as mentioned earlier. The italian diminutive zucchini was first recorded. In the nineteenth century it was used to refer to these small dried up towards that served as tobacco storage vessels. However it didn't take long for the words meaning to shift gears by the eighteen forties instead referring to young and typically along squash italian art from this time often depicted various types of squash and italians were fans of using squashing. They're cooking whether boil steam stuffed baked fried. You name it the first instances of zucchini read in the us started popping up towards the end of the nineteenth century with cooks using pearl lash as the chemical leavening product. Zucchini weren't really popular in the us. Until the mid nineteen hundreds though largely thanks to arriving italian immigrants before that you'd be hard pressed to fines. Akina american homes or commercial kitchens though in the nineteen twenties publications worsening the praises of the quote italian squash and during world war two. It was a crop in many victory gardens. Which as we've discussed not always good for a crops reputation sometimes people get tired of it. Yeah yeah let's talk fried zucchini. According to charlie pellegrini. His grandmother tuscany native. Who immigrated to pennsylvania named rosemary. Tambellini is largely to thank for this tasty snack and i was so surprised to find a whole article about. I was very happy. Her family had owned these restaurants. And they were cooks and they would take zucchini. Slice them into thin strips and then fry them up in nineteen fifty rose's daughter and charlie's mother mary along with her sister and her husband. Small restaurant called seventh street cafe in an area that was more known for its bar. Okay yeah so. Mary got to thinking looking for a salty appetizer slash side. That would go well with beer and arrived at the thin fried strips of zucchini. At the time as you keeney still wasn't well known in this country so she had a bit of trouble selling them and even offered free samples on the streets to try to get people to give them a chance. Staff members would order order fried zucchini performance enjoy. It did which. I was kind of dubious views. Work back this with those cracking up It took time but these efforts did pay off by the time. The restaurant changed their name to f- tambellini seventh street in the nineteen sixties. The fries akini was a popular menu. Item the restaurant was going through about fifty pounds of fried zucchini a. J. in the nineteen nineties and their websites l. was eat zucchini. They ended up closing in two thousand thirteen. But they were hugely important in popularizing. This dish they were the fried zucchini restaurant right. Yes and then. Thanks in part to the popularity of low carb diets like paleo spy. Relies irs started trending in the us in two thousand fourteen. So you've probably seen these are basically you like well..

squash cucuta Akina charlie pellegrini Tambellini George washington Jefferson milan north america Younger thomas italy us rosemary keeney pennsylvania charlie rose mary Mary
"zucchini" Discussed on FoodStuff

FoodStuff

03:24 min | 11 months ago

"zucchini" Discussed on FoodStuff

"Ever back. Thank you sponsor. Yes. thank you So the The qubit family originated in. What's now india in the late cretaceous period so like sixty six to a hundred million years ago. You know like when dinosaurs were walking around. Wow yeah wonder if the dinosaurs were into them you know. I bet they were but they were. And certainly it seems like some animals were because Because the family got distributed through every continent except artika researchers think that either birds carry the seeds across whole dang oceans and their digestive tracts or the gourds Were hardy enough to float. All the way across oceans and make new landfall The zucchini genus itself split off a nine. To twenty three million years ago or so In central or south america yes And it gets confusing. Because i've read in places that zucchini is pretty new and not so. So it's it's like the the the the species has been around for a very long time the the specific variety that we call as zucchini And what that looks like is much more recent. Yes so we'll we'll try to get dig through all of the zucchini or the squash that it descends from originated in central america and mexico. Going to seven thousand to five thousand five hundred bc See pepe was believed to be one of the first domesticated species. The oldest known remains were discovered in mexico and are thought to date back to eight thousand seven hundred fifty bc e This has also been discovered at other archaeological sites in missouri and mississippi from about four thousand fourteen hundred leading some experts. The suspect they were domesticated separately in different locations. They were integral to many peoples in these areas. Were part of the staple Three sister crops. Which we've discussed many times by thirteen hundred see. These crops had reached what would later become the north eastern. Us pretty much. All of the squash was used. People would boil them or steam them sometimes with the blossoms and animal fat slice squashes and blossoms dry for the winter while the seeds were roasted or boiled. Sometimes the rinds were thick enough They would be dried and used for storage or cut into spirals and use to make matt as colonizers arrived at the squashes were transported back to europe and all over the world. When they arrived in italy they were given. The name is aquino and yes. In france they were called courgette a name. The english later adopted which was news to me. Yeah yeah i'm But but right okay. So so the italian word. I squash was as zucca And zucchini no is a diminutive form of that so like little baby squash. Cute yeah That's singular though. A zucchini is the plural. Yes which almost tripped me up. When i did our opening question that was like the singular other. What do i do..

mexico south america pepe india squash mississippi missouri america aquino matt italy europe france
"zucchini" Discussed on FoodStuff

FoodStuff

02:34 min | 11 months ago

"zucchini" Discussed on FoodStuff

"And refreshingly straightforward forward never makes you feel like just another patient backed by top rated and the latest tech forward gives you access to personalized care whenever you need it. Using in-depth genetic analysis and realtime bloodwork forwards top rated doctors provide you with in-depth insights to better understand your genetics mental and physical health. They then create custom easy to understand plans to help guide you to achieve long-term health with forward you get unlimited in person visits with your doctor and access to care anytime via the forward app offer. One flat monthly fee. It's time to stop accepting backwards. Healthcare and start moving. Your health forward visit go forward dot com today to learn more. That's go forward dot com. Today's episode is brought to you by miami. Miami winds are carefully crafted pulling out the best from california to push flavor in new directions for a taste like no other with californian vineyards carefully selected to offer the true expression of their respective appalachians Naomi achieves unforgettable balance and complexity for wines that are truly flavor forward. Naomi offers pinot noir cabernet-sauvignon chardonnay and rosa and sparkling yes They sent us a few winds to try. And they're so bright and fruit forward And with a taste like no other meiomi is sure to be a.

"zucchini" Discussed on FoodStuff

FoodStuff

06:31 min | 11 months ago

"zucchini" Discussed on FoodStuff

"Pumpkin puree The flowers are also edible They can be stuffed with some kind of savory filling often like a blend of soft cheese and herbs and then either deep fried or sauteed with her without a coat of breading so good I don't know if i've ever had them. But i really want to write whom squash blossoms are amazingly tasty Oh they sound good here if you're growing zucchini Yeah zucchini flowers. Come in male and female varieties And you can tell the difference because the the female ones will have like a we. Baby squash growing down at the base of the flower. So you want pick the male ones So that you leave the female ones to grow fruit for you and and zucchini will will fruit like if you've ever grown them or even known someone who had a patch in their backyard. They are prolific plants Like once the zucchini start common. They don't stop coming And it's like a lot of zucchini and you wind up Especially f you've planted multiple plants. You're gonna wind up with like with like maybe like four or five a week during peak season aunt And so so. That's how i think a lot of these recipes for like zucchini breads and like like zucchini. Please just get it out of my kitchen. Like started developing. Because you're just like okay. what am i doing. Yeah yeah that makes sense. Because a lot of times especially. Because i live by myself like i recently after we did this launch episode of need. All this a launcher in the world. I had way too much cilantro looking online. How do i mean. I've tried all kinds of things now. That good yeah. I didn't know that about zucchini Well what about the nutrition zucchini pretty good for you. Low in calories. Lots of fiber great smattering of vitamins and minerals in there They contain very little protein. And no fat really to speak of those so You know they will help philly up to to keep you go going. You should pair them with some protein and fats thing that i was reading if squash and other Kuker species make you kind of gase. be sure to cookham before you eat them. This will break down some of the insoluble fiber in these vegetables. Which means that. The bacteria in your gut don't have to break down. Those fibers which means the bacteria in your gut will produce less gas as a byproduct.

squash
"zucchini" Discussed on FoodStuff

FoodStuff

05:35 min | 11 months ago

"zucchini" Discussed on FoodStuff

"To that getaway. What's it like to give everything for a life completely devoted to god. You feel god is asking you to do something. It doesn't matter how hard it's america lance hosted the new podcast. The turning the sisters who left and i've spent over a year researching mother teresa's catholic order the missionaries of charity. She said don't let them take your brain away as very dangerous. Listen to the turning the sisters who left on the iheartradio apple podcasts. Or wherever you get your podcasts. Hello and welcome to save Iheart radio i'm anne reese and i'm more in mogul bomb and today we have an episode for you about zucchini. Yes i love. I love And zoodles and i know there's some detractors doodles but we'll talk about those four okay and the history bit. I have the summer lasagna recipe. That i make where you make. Basically the noodles are strips of keeney myra coronation and i normally a person who will i will go any links to cut corners when cooking. You really should. Salt and jane the strips it makes a huge difference just because the moisture o. Stretched out. Yeah and if you don't do that then it's going to be a very soupy lasagna. Okay okay duly noted. Yeah yes. I do love. You can eat bread. My mom makes us like zucchini casserole thing. That's my brothers aren't big soukina fans. But they'll eat this because it's like very salty soup and fried onion strips and mushroom laggers.

anne reese keeney myra coronation teresa america apple
Seattle grocery workers get hazard-pay boost

Week In Review

02:22 min | 1 year ago

Seattle grocery workers get hazard-pay boost

"Month. The seattle city council decided to require big grocery store chains to give their employees hazard pay during the pandemic an extra four dollars per hour. Here's counselor teresa moscato. It's really about the folks who are on the ground in those grocery store floors stocking shelves who are having people reach over them to reach for that zucchini of one grocery worker talks about and sealing the customers breath on them. Those are the folks we need to attack. I said grocery store chains. It's companies with more than five hundred employees stores bigger than ten thousand square feet not convenience stores or food marts or a farmer's market and it's tough to have people breathing on you while they're having you reach for their zucchini but grocery workers are happy to do that. Work said union member. Joe is ryan power outage snowstorm. Where do people rush off to go to the grocery store but we need to show care for the workers care for us well. The grocery industry didn't like care in the form of this hazard pay. Tammy henrik heads. The washington food industry association and she says local grocery stores are not all making big profits and they faced expenses from theft and from delivery fees increased labor costs and cleaning and all of those so seattle really needs to be evaluated on its own merit. And we're just not seen prophets in seattle right now so this week. The hazard pay kicked in workers started getting it but brian. Some grocery industry trade groups sued the city. What what are they claiming a few different things here. bill. I think i see two main pieces here. The first one basically grocery stores are saying they're being singled out as an industry here. There's an equal protection clause and our federal and state constitutions that talks about this and we're also talking about this idea that governments are not supposed to impair contracts. That's part of our constitution as well. They don't want to tip the favor from one side to the other hazard pay is something that these different grocery stores. You're talking about with their workers right now and i think bottom line for me. No one would ever argue that grocery store workers are not being heroic right now. I know i rely on the grocery store. That's near my home. And what in west seattle here but big picture here. Not all of our healthcare workers are getting a hazard pay bump So why not require that. And why is it four bucks an hour. I think there are a lot of questions about this. That are gonna come out as this court case unfolds.

Teresa Moscato Seattle City Council Tammy Henrik Washington Food Industry Assoc Seattle Ryan JOE Brian Work Bill
Freezer Aisle Finds for Baby-Led Weaning

Baby-Led Weaning Made Easy

05:04 min | 1 year ago

Freezer Aisle Finds for Baby-Led Weaning

"Let's look at the frozen foods that do work for baby led weaning all right so let's get right down to it. I don't need to tell you about all the foods that don't work in the frozen food aisle. Let's focus on all the foods that babies can eat right of course frozen dinners and frozen pizzas and food with lots of salt and sugar. Babies should not have a lotta those foods in the frozen food aisle. I'm gonna go through five of my favorite foods for baby led weaning. This is not an exhaustive list. Every time i do. I start with a list of like thirty things and then i'm like that will be too long narrow down to five. Here's five of my favorite foods. I love cauliflower rice. I love regular call from. There's a million different as you may call safe for babies to eat. I don't offer call prices like a lower calorie low carb option like the reason. Why a lot of adults he cauliflower rice. I think it's a really cool way to impart a different flavor in different foods and it's a convenience food normally would not. I'm pretty frugal. I would not spend money on many produce convenience foods. Like no thank you. I can cut up watermelon by myself. I don't need you to quintupled the price and do it for me. But coffers rice is one that is a pain in the neck to make and you can find it in the frozen food aisle. How do you use it for baby led weaning. I like to call for race when i make fritters. It's already all chopped up. Its rice like a very very fine dice consistency or size. I guess more so than consistency. So you can use it in if you're baking like zucchini muffins. I'll sometimes add. Call rice in there. I'll add it to fritters or patties as a vegetable. If i'm five just like some leftover grains like oh shoot. I don't wanna just make grains and eggs in my put the cauliflower rice in it. I'm you can use it as pizza crust. I'd also like regular pizza crust especially for babies but sometimes the commercials pizza crusts. Do you have a lot of sodium in them. So there's really cool recipes using call race for that also use it and mash it up of. I'm doing like baked potatoes. Just add different flavor so again if you're cruising through you have cauliflower rice any recipe you would make adult with cauliflower rice. You can just adopt that for babies. Just making sure doesn't have added sodium or any sugar. Second up. I remember being super surprised when i found out that there are some brands of hash brown potatoes that are in the freezer aisle. That don't have sodium now. Careful 'cause like there's just as many that have tons of sodium. So my general rule of thumb as i mentioned is less than one hundred milligrams of sodium per serving of food that i'm going to serve my baby. Now you feed your baby. Don't come out of the package so it was kind of a moot point but if you're choosing packaged food look for less than one hundred milligrams and also babies don't eat the same portion size that adults do so they're going to be eating significantly in many cases less than that but back to the hash brown potatoes peeling and shredding potatoes and then like pushing all the water out of them. It's takes so much time to me. It's like never work that. I do not like hash browns enough to do all that however i do like that. There are some brands of already shredded. Hash brown potatoes. That don't have salt in them. And the thing that. I use these primarily to make like a crust to line either quiche. Or if you do like muffin. Tins i'll make like the hash brown potatoes mixed with egg and push it down as the crust for making like zucchini. Ed cups for use it for a lot of breakfast foods. There's a million other ways to use hash brown potatoes. Not personally a huge fan of them. But i love that as a convenience food there an option for you if as a safer way to feed babies now you can of course feature babies regular potatoes if you want to. I do just point out that a lotta times especially if you're doing baked potato bake russet potato. It can be very mealy very dry and any dry bread product. Any dry food for that matter can potentially choking hazard so you want to add a lot of butter or a lot of fat lot of liquid a sauces to make any potentially dry potato product. A little bit more moist for your baby to eat so number one. Call our rights number two hash brown potatoes number three. It's kind of a weird. One ezekiel bread. Now i mentioned the brand usually try not to mention branded foods because of course everyone's grocery store looks different. But ezekiel is one of the few national brands in the us. That has a low sodium option now. Sodium breads are hard to come by breads by themselves. Don't love because they tend to be more on the dry side and dry bread products like albro products as just mentioned. Can you token hazar. But if you're gonna be doing better when you're ready to read you might be looking for a low sodium option. First of all you might have never looked at the sodium in the bread aisle. And you're like oh my gosh. Why does every single piece of bread need of two hundred fifty or three hundred milligrams of sodium will is obviously is a preservative. So that's why you're breads can stay on the shelf If you've ever traveled other parts of the world. Do not use as many of or the same preservatives as the united states and your bread will go moldy in a day or two whereas here. It can stay a lot longer. Some of that has to do with higher levels of sodium but sodium is also a leavening agent meaning that it makes bread rise and it also provides moisture so all those things are important for. Bread ezekiel brand. Is one of the national brands. That has a low sodium option. You don't always find the bread in the braille though so for example like if you go to a smaller grocery store they probably have ezekiel bread. But if it's not fresh in the bakery section you can actually find it in the freezer aisle so again check out. That brand ezekiel bread for lower sodium. Bread options you'll taste it and be like this is gross because it's low sodium bread. Do keep in mind. it gets pretty dry. Though because it's not retaining that moisture with assault so astra butter again. Add extra sauce. Do what you need to do. But the low sodium. Bread ezekiel bread. You can find it in your freezer

Ed Cups Browns Ezekiel United States Astra
Best of: When Americas in Crisis, You Cant Find a Canning Jar

Business Wars Daily

03:53 min | 1 year ago

Best of: When Americas in Crisis, You Cant Find a Canning Jar

"We know even though many of us are having much smaller holiday gatherings this year than in any other. You probably still cook too much as you. Search your stash of mismatch tupperware containers to store leftover turkey and apple pie. Listen back this surprising episode about shortages of another kind of container altogether. I they bought up all the toilet paper then. They came for the flower in yeast. As the weather cools they set their sights on fire pits and patio heaters. The latest pandemic shortage is a little more obscure mason jars. Yes mason jars those squat glass canning jars with a screw neck tops. They're used by folks who make pickles sauces preserves and other homemade delicacies. In more recent years they've also become popular with everyone from crafters to hipster bars newell brands manufacturers many of the most popular types of mason jars including ball and brands and while the company has been relatively mum on the spike in sales of these old products. Newell is having trouble meeting demand. So his rival anchor hocking glass which makes similar lines of canning jars marie bragg who owns an online canning jar retailer called the mason jar. Merchant told cnn. She saw customer start clamoring for canning jars and supplies back in mid august. That hasn't let up a spokesperson for ohio hardware company. Layman's told the washington post that canning supply. Sales are up six hundred percent over last year. The company's having trouble getting jars and litz it's waiting on the equivalent of a ten year supply of canning products from some vendors. The report said there are a few factors contributing to the shortage. I while mason style. Canning jars and screw tops can be reused. The metal disks that create an airtight seal can only be used once. So when demand surged the discs. Were the first items to sell out. A shortage of glass is also complicating things before the pandemic imported glass was hit with tariffs increasing. The cost then when the pandemic hit us porch shutdown. Making it tougher to get glass at all. The pittsburgh post gazette found the pandemic has also contributed to the shortage in other ways. Bread calls it the sour dough. Two point zero with more time on their hands during the pandemic people planet bigger gardens and anyone who's ever seen the sheer volume of tomatoes or zucchini. That can come from one. productive plant. Knows there's no way you can eat all of that produce before it goes bad. People also have more time to spend in the kitchen cooking up all of those canned goods in the meantime government. Officials are worried. That cantor's may resort to unsafe methods of food preservation. That includes reusing canning. Discs can increase the risk of botulism a rare but serious illness. They can be found in food. That's not properly preserved in a statement to cnn. Newell brand said it has increased. Glass production found additional lid manufacturers and take another measure to replenish stock. No word from anchor. Hocking home cantors are turning to marketplaces like ebay and amazon to find the jars and lids they need but horrors have moved in jacking up prices the last time the us face such a canning supply shortage. Congress got involved the quote. Great canning shortage of nineteen seventy-five had worried home. Kanter's demanding answers from congressional representatives and then president gerald ford a series of hearings determined that live makers weren't colluding to price gouge. Instead they were facing a material shortage an unanticipated spike in home canning similar to current circumstances. There's no indication that the current shortage will go in front of congress this time around but perhaps it's nice to know that the nation can show bipartisan support to solve something like a serious canning pickle. The

Newell Brands Hocking Glass Marie Bragg The Pittsburgh Post Gazette Newell CNN Layman The Washington Post Apple Newell Brand Mason Ohio Cantor Hocking Kanter Ebay Amazon Gerald Ford Congress
A Bulgarian Feast

Travel with Rick Steves

06:13 min | 1 year ago

A Bulgarian Feast

"Let's start today's culinary edition of travel. With rick steves for the sampling of bulgaria's lively food traditions. That's one country where you definitely want to be invited over when he was going to be a feast as a crossroads of dynasties for centuries gary is one of the oldest tenure in it is a proud cuisine based on all of these cultures that have come and gone it. Mir's it's complex demographic makeup end it's fascinating history. You can learn about people through their museums and art and you can also learn about a culture through its kitchen and right. now we're going to is. We're joined by stefan motza jeff and we're gonna talk about book garin cuisine seven. Thanks for joining us. Thank you for having me here. Ick stephan how does bulgaria's history and it's complex ethnic makeup show itself in your cuisine. It's interesting question because we have always been. At across of civilizations turks greeks mediterranean culture slavic culture and all of these different cultures they reflect in our cuisine. And this is the reason why. Our cuisines has many specifics. Okay so you're gonna take me out to dinner and we're going to demonstrate that. What are some dishes that would illustrate the many different invasions that bulgaria has endured the first and most traditional dishes actually liquid. It's our alcoholic beverage. Here rakiya we start every meal with rakiya typically made of grapes or other fruits while we're waiting for ourselves to come. We hear foley. Our first sakir finished your drink the rookie through the meal. Exactly okay. So the first course would be solid kind of salad may have the most traditional one East coat subsc. Sarut literally means a solid from subscribe region this region our capital cities software. So around sophea. But i find that every meal all across bulgaria the beloved chops ca salad. Yes it's like our traditional south in every single restaurant from the obscure the most upscale restaurants to those in the remote villages. This is a must on the menu. If you are familiar with the greek salads. It'll be something close tomatoes cucumbers onions peppers. The best peppers are not the robust but roasted peppers roasted peppers s and on the top. You put some cheese. Typically countries couches. Yes and increase it a slab cheese. Yes is a slab of jason here. We grated cheese. Stefan when you eat the very best shops ca salad. You've been eating at all your life in connecticut. This is really good. Why is it really good. really good. What distinguishes a chops salad. I this is the cheese. The cheese chase is important and the other thing the peppers. they must be roasted in some restaurants. They don't want to work quite much in the kitchen. So they're all but roasted peppers and cheese. I've catcher this is travel with rick steves. You're talking stephan. Both jeb about garin cuisine. Okay you've had your salad. What comes next after salad. It came to the main course. Our main course. Of course a lot of grilled and barbecued meats kickboxing or give up is means meet crooked and meet bo grilled meat balls so these are minced meat or meat balls stuck on long stick. No no no long six. No no. they're just like pure meet. Maha put on the grill and then put on your plate. What kind of spices. Oh all kinds of spices. Actually the spices that we use of course a lot of parsley a lot of do savory. These are very traditional spices and on top of that. We have one very traditional shot in a soul this mixture of different herbs. This is a sauce. It's not a sauce. It is sort salt. Yeah it's okay. Bold colorful sought and different herbs. So red paprika sage savory everything put together and we dip our breath insight and we just enjoy. That sounds very good. Do you have an influence of greece. Greece's a big culture and and a lot of ways. You have the similar environment in your cuisine. What sort of greek flavor would you find for sure. One of the most traditional meals that bulgarians belief. It is bulgarian. It is the moussaka sexually coming from our southern neighbours from from the greeks but here in our version we add just minced meat and potatoes. We don't at zucchini or eggplant inside. No potatoes mainly towards the potatoes and and the minced meat in greece. Of course they have a lot of these appetizers. You have this way of serving people family style plates yes. It is also very popular in bulgaria. The missouri style intellectually is the same word that we use for that. We have different. Appetizers some Cheese some dry sausages and also different dips. Now i'm remembering some beautiful cold soup kind of a vegetable called supporters that this is called the the atar. It is very traditional bulgarian soup during the summer. It consists of yogurt chopped cucumbers garlic. Do walnuts and a few drops of olive oil on the top sound just beautiful. Yes and it saves us during the hot summer days because it can be quite hot in the summer. Yes that's very possible. You talked about the Grilled peppers in the shop salad. But also i remember when i go to a restaurant. There's a lot of stuffed peppers as part of the main course. Yes stuffed peppers. This could be on the menu of every bulgarian family very traditional one. The most traditional one is to have stuffed pepper with rice and minced meat but also on the other hand we have a stuffed peppers with what which is of course and these are very delicious. Choose sca buick

Bulgaria Rick Steves Stefan Motza Sophea Stephan Gary Foley Mediterranean Greece Jeff Stefan JEB Connecticut Jason Missouri
Another Pandemic Shortage Creates Canning Chaos

Business Wars Daily

03:33 min | 1 year ago

Another Pandemic Shortage Creates Canning Chaos

"I they bought up all the toilet paper then. They came for the flour and yeast. As the weather cools. They set their sights on fire pits and patio heaters. The latest pandemic shortage is a little more obscure mason jars. Yes in charge those squat glass canning jars with a screw neck tops. They're used by folks who make pickle sauces preserves and other homemade delicacies. In more recent years they've also become popular with everyone from crafters to hipster bars newell brands manufacturers many of the most popular types of mason jars including ball incur brands and while the company has been relatively mum on the spike. In sales of these old-timey products newell is having trouble meeting demand. So his rival anchor hocking glass which makes similar lines of canning jars marie bragg who owns an online canning jar retailer called the mason jar merchant told. Cnn she saw customers start clamoring for canning jars and supplies back in mid august. That hasn't let up a spokesperson for ohio hardware company. Layman's told the washington post that canning supply. Sales are up six hundred percent over last year. The company's having trouble getting jars in lit it's waiting on the equivalent of ten years supply of canning products from some vendors. The report said there are a few factors contributing to the shortage. I while mason style. Canning jars and screw tops can be reused. The metal disks that create an airtight seal can only be used once. So when demand surged the discs. Were the first items to sell out. A shortage of glass is also complicating things before the pandemic imported glass was hit with tariffs increasing. The cost then when the pandemic hit. Us port shutdown making it tougher to get glass at all. The pittsburgh post gazette found the pandemic is also contributed to the shortage in other ways. Bread calls it the sour dough. Two point zero with more time on their hands during the pandemic people planet bigger gardens and anyone who's ever seen the sheer volume of tomatoes zucchini. That can come from one. Productive plan knows. There's no way you can eat all of that produce. Before it goes bad people also have more time to spend in the kitchen cooking up all of those canned goods. In the meantime government. Officials are worried. That cantor's may resort to unsafe methods of food preservation that includes reusing canning jar discs which can increase the risk of botulism rare but serious illness that can be found in food. That's not properly preserved in a statement to cnn. Numeral brand said it has increased glass production found additional manufacturers and take other measures to replenish stock. No word from anchor. Hocking home cantors are turning to marketplaces like ebay and amazon. To find the jars and leads. They need but hoarders have moved in jacking up prices the last time the us face such a canning supply shortage. Congress got involved the quote great canning shortage of nineteen seventy five had worried home kanter's demanding answers from congressional representatives and president. Gerald ford a series of hearings determined that lid makers weren't colluding to price gouge. Instead they were facing a material shortage an unanticipated spike in home canning similar to current circumstances. There's no indication that the current shortage will go in front of congress this time around but perhaps it's nice to know that the nation can show bipartisan support to solve something like a serious candy jar. Pick

Canning Jars Marie Bragg The Pittsburgh Post Gazette Newell CNN Layman The Washington Post Mason Ohio Botulism Cantor Hocking United States Kanter Ebay Amazon Gerald Ford Congress
What are Pumpkins?

Talking Biotech Podcast

05:59 min | 1 year ago

What are Pumpkins?

"Today. We're going to talk about the domestication and radiation of Pumpkins. It's the season, right? It's time to talk about Pumpkins and it's funny because we originally did this topic about. Four years ago. Only, the recording didn't work so well. So it's taken me a little wild catch up with our guest again. So we're speaking with professor. Harry. Paris. He's a senior researcher in vegetable crops at the balcony centers. N- Avai our campus in northern Israel. So welcome to the podcast again Dr Paris Thank. You Kevin. It's very good to be here. It's good to talk to you. It was very nice to hear your voice. I'm here in Florida and were here for a while a research visitor, right? That's right. I was in Florida twice on Sabbatical wants at your campus the US campus in Gainesville another time at the campus in Fort Pierce. Two places here in that you're familiar with I'm actually out in. Archer. So I'm south west of campus. You might remember that little town that you did on the way to see her keys archer roadway isn't it from Gainesville to archer? That's right. Yeah. About about twenty minutes out of town and and and and I actually am married to a farmer who she grows pumpkins. So So this is perfect. I know a little bit more about than I did last time we talked. But we're GONNA talk about Pumpkins and so what is this thing? We call a Pumpkin? Well Pumpkin and is around fruit. And, pumpkins belong to the genus superb atop and in capita we have fruits that are edible. These are full pumpkin squash and we have fruits that are usually small and bitter and generally inedible those a cold Gorz. The around edible fruits are cold pumpkins and the fruits that are not round butter edible cold squash. That's general lingo. That's generally the way that. Talk about them you don't think about. Zucchini as being a Pumpkin Zucchini squash or a crook nick his crook neck squash. It's a squash not a pumpkin. Pumpkins our the kinds of things. You just WanNa pick in and pick up off the ground and hug. Nice round. They are edible, other also use for decoration. Well there's a couple of kind of. That we see here in Florida that seem to do better than you know the big Halloween type of Pumpkin on there's things called seminal Pumpkin Another thing that we have that leaders call it tropical Pumpkin, but these seem to do very well in the in the heat of this region. Is. There is a lot of diversity aside from the you know decorative Pumpkin that we sometimes think about. Oh, this quite a bit of diversity in the Genus Kirpa capita. We have three species that are widely distributed in cultivation round the world. We have the familiar halloween decade or Pumpkins they belong to one species cold credit to people. And then also at Halloween, you see these giant gins these belong to the species. Appropriately. Named Carpet Maxima. And then finally, we have the tropical pumpkin seminal pumpkin and squash they all belong to the third species, who Kirby tumble sculptor. And People is native to North America. That is native. It grows wild to the ancestors of all the Pumpkins and wild gourds growing in what is now the United States and Is. Worth ultimate ancestors of the. Pumpkins. Whilst. credit the Maxima the giant Pumpkins, Ankara, Demos Scotta. The tropical pump in on both very likely native to South America who it's Scotto to tropical northern part stuff America. Okay I didn't know that. So the so these are South American origin. and. The people, North American. People's our North American. Maximum. Yes. Okay and so they the if we if we focus on Maxima and focus on most gotta those are coming from South America when. who was the original domesticated and did they find these were indigenous peoples of of the Americas but what did they find useful about the Pumpkin? Okay well, perhaps each species might have been domesticated for different reasons offer more than one reason. Capital Scott I suspect I suspect I don't know. But I suspect was first domesticated for use of its fruits, probably the young roots and then the mature fruits because they. what happens in primitive or wild gourd is that they they ripe fruits midshow fruits tend to dry out and be very fibrous. whereas the young truth sal you could. Eat them if happened than up to be bitter or if you Olympian water about eight times over to. Drain Alpha bitterness. So I suspect criminal, Scotto was first. Domesticated for use of

Dr Paris Thank Gainesville Florida Fort Pierce Archer Harry Paris Kevin America Israel Scotto South America Ankara North America Americas Scott
Vegetables Crossing

Plantrama

02:24 min | 2 years ago

Vegetables Crossing

"True or false Zucchinis can cross with Pumpkins, and then you get weird squirm kickin fruit. But. It's not going to happen the first year is it Ellen? No, it's not going to happen the first year. The family of plants that has squashes and melons and cucumbers is the Kirk Herbert Family I. Don't know why I love the sound of that name curbing I. Don't know I just I. It pleases me and and there can be a lot of cross pollination among curb bits although you're never going to get. A cucumber crossing with a melon because they're in different. Genera. But you can get different squashes pollinating each other and you're not gonNA know about it unless you save the seed that is produced and then plant that the following year that's when you'll get the weird squad -Ken s you called it right? Well, it's sometimes people worry about it. They say, Oh, well, I'm a I'm afraid to plant my. Either Winter Squash next to Pumpkins or my Zucchini next to the winter squash and they don't have to worry that they are going to cross unless they want to save seeds in which case you need to separate those plants by a fairly large distance my how much of a distance? Well, I don't I can't tell you but probably. Acres. Because those pollinators going about their business right and and they fly for miles and miles so you know. HONEYBEES, for example, fly for a couple of miles. So in any case, in the Home Garden basically, if you do want to save a particular heirloom pumpkin seed, don't plant other winter squash or even summer squash just stick with the heirloom Pumpkin to want to save. So anything that's in that same and it's it's the genus Kirker Beta and that's where you've got your winter squash or summer squash Pumpkins gourds and I think that's where you're most likely to see cross pollination if you're saving seeds but if you're not saving seeds if you're buying fresh seed every year, you've got nothing to worry about. So enjoy plant a lot of varieties and enjoy them

Kirk Herbert Family Ellen Home Garden
"zucchini" Discussed on KTRH

KTRH

03:57 min | 2 years ago

"zucchini" Discussed on KTRH

"If you eat beets, it's going to protect you from toenail fungus. If you have zucchini it's going to make you know their hair on your head. Stay. I mean, you've seen it right and it's I I don't think any sane person would say one particular food is going to treat one particular problem, but You know, Of course, we want a colorful diet and Dhoni processed foods and things like that. But with the alcohol story Once again another another. I think you you gave it one line in somebody's quote. If you're not Inclined to drink. Don't start drinking because there may be a health benefit, and I think that's again. It's It's a really picky little point, but it It does make sense. Right. And I have to say you know that this conventional wisdom on alcohol consumption I had taken it for granted. Until I wrote this article on actually looked. At the evidence and looked at the studies that called into question the observational data, you know, so there were a lot of times where you could be making you a nice, healthy meal. And you know, I have a bottle of red wine on the counter and say, Oh, well, I wasn't going to drink, but we know from research that's modern making is good for health. So why not complimented heart healthy meal with a nice small glass of heart healthy? Red wine, and I have definitely on more than enough for more than a few occasions decided to have a glass of wine simply because I believe that you know there was nothing but health benefits there. And so I'm not Saying that everyone should abstain. But, you know, you said, um you know very nicely if you're not Inclined to drink. Don't be persuaded by this notion that you should be drinking to protect your health. Right? Right. And you know another another hot area, and this applies to you. A lot of research or how consumers better behave is The alcohol. Lobby. Whether it's the beer industry or or out in your area, the you know Napa Valley and the wine grow the grape growers. Everybody's got a stake in this and It's it's It's easy to I don't want to say fall prey to their pressure, but at the same time, make them the enemy and just shut them out. So what? What do you think going forward? I should be the relationship between consumer and brands and the science. Big boy questions. Yeah, well, I think you know there's a lot that goes into that so You know for many decades had these observational studies, which you know, we now know have a lot of problems with them, in addition to the confounding issues with economic status You know, there's also the issue with you know when they compare modern drinkers to nondrinkers. Um, they later discovered that a lot of people in the court of quote, non drinking Groups, maybe former heavy drinkers. Or they may have preexisting illnesses that caused him not to drink. So there's all these issues with the observational studies that make them problematic. And so the answer to that has been well. Let's do a large, randomized controlled trial where we take equal groups of People and we randomly split them up into you Know, one group that's told not to drink and one group that's assigned to drink. You know, one or two a day when we followed him for years and see how it affected women..

Dhoni Napa Valley
"zucchini" Discussed on Plantrama

Plantrama

04:59 min | 2 years ago

"zucchini" Discussed on Plantrama

"Going to talk about Zucchini and I understand that sale has a story about that well I just wanted to say that every time Ellen that Zucchini starts rolling in from the garden I make a particular recipe, and this recipe has its roots back in the nineteen early nineteen eighties when I lived out in the mid Hudson, Valley and I had a small baby and <hes>. We just moved there. We didn't know anybody. I was totally lonely. Taking care of a baby is demanding, and just got kind of depressed right, and so my husband, one night in an attempt to cheer me up, said Let's get a babysitter and go out to dinner, so we went to West stockbridge to have dinner at Miss Ruby's cafe. We had this delicious meal and the dish that I loved most seemed like it was a very simple combination of onions and so Kini. And yet it had an amazing flavor, and so I asked Ruth the chef at the end of the meal. How that dish was prepared, and she said Oh I'm so glad you liked that dish. Mima in Texas used to make this and what it basically was was soukina onion in a pan? Some oil and the secret. Is You caramelized? You Cook Zucchini and the onion until it's Golden Brown, and starts to Carmel is, and once that happens then you add just a little bit of Sour Cream and salt and pepper, and serve it, and it is <hes> mazing so every year I remember that I remember how depressed and lonely I was. On Nice thing you know my husband did because we we don't. We don't tend to go out to eat a lot. Because we liked to cook, and we'd like our own cooking that memory of of her generosity of telling me how it made right, and how delicious it was I prepare it every year, and I am preparing it now as my Zucchini ripens in July I. Totally love that story for so many reasons I can't even tell you first of. Of all, that was so nice Oh. Dan To take for dinner second of all because she shared that information with you. It's a wonderful thing when people who love Food and love to cook share their recipes. I have no patience for people who leave out the secret ingredient that is just not cool people I just have to ask you. How was the Zucchini Cut? Was it little rounds? Was It yes, because you cut it in rally and you'll cut? Just cut the onion into either slices or chop it into bigger pieces, and then cook it in oil as I say until the secret. Is You caramelized that you let them turn that golden color? and You keep you keep stirring it, which is bachelor so that it doesn't burn? That's what An. Impulse. Simple simple and the that caramelized flavor of the Zucchini then. Combined with the creaming us of a little bit of sour cream, and you don't even need much sour cream and I suppose you could use creme, fresh or something else, or you could even put it I have in the past actually put it in a casserole dish at that point and sprinkle cheese on the top. And then put it in the oven to melt the cheese. That's another combination. Creamy nece of the dairy along with the caramelized flavor of the Zucchini and the onions. Oh, it was good and I also love the fact that it was. Her mother's recipe. Some people are so overwhelmed by Caney harvest that they really need recipe ideas. I'm betting that you. Could you know how you do that? Thing where you slice your veg and you roast them and freeze them. Do you think you do that with Zucchini? Could you slice I know you can because I do it all the time I take my excess Akini. I slice it I. Don't put oil on. On it nothing I put it on parchment paper, and a three hundred and fifty degree oven, and I cook it until the edges start to get a little golden brown color. Cool, it put them in a plastic bag and put them in the freezer, and then you can use them in anything. You are preparing all winter long. You know another thing you can do if you don't want to heat up your kitchen. I sometimes cut the Soukina those round slices and dehydrate them, and then I can just store them in a glass jar. Re hydrate them. They reheat. Really easily and really nicely, so that's something that you can store without a freezer without refrigeration once you've tried them the

Ellen Seehofer Nari United States West stockbridge small baby Mima Kini Texas Ruth Hudson
Zucchini Mania

Plantrama

04:59 min | 2 years ago

Zucchini Mania

"Going to talk about Zucchini and I understand that sale has a story about that well I just wanted to say that every time Ellen that Zucchini starts rolling in from the garden I make a particular recipe, and this recipe has its roots back in the nineteen early nineteen eighties when I lived out in the mid Hudson, Valley and I had a small baby and We just moved there. We didn't know anybody. I was totally lonely. Taking care of a baby is demanding, and just got kind of depressed right, and so my husband, one night in an attempt to cheer me up, said Let's get a babysitter and go out to dinner, so we went to West stockbridge to have dinner at Miss Ruby's cafe. We had this delicious meal and the dish that I loved most seemed like it was a very simple combination of onions and so Kini. And yet it had an amazing flavor, and so I asked Ruth the chef at the end of the meal. How that dish was prepared, and she said Oh I'm so glad you liked that dish. Mima in Texas used to make this and what it basically was was soukina onion in a pan? Some oil and the secret. Is You caramelized? You Cook Zucchini and the onion until it's Golden Brown, and starts to Carmel is, and once that happens then you add just a little bit of Sour Cream and salt and pepper, and serve it, and it is mazing so every year I remember that I remember how depressed and lonely I was. On Nice thing you know my husband did because we we don't. We don't tend to go out to eat a lot. Because we liked to cook, and we'd like our own cooking that memory of of her generosity of telling me how it made right, and how delicious it was I prepare it every year, and I am preparing it now as my Zucchini ripens in July I. Totally love that story for so many reasons I can't even tell you first of. Of all, that was so nice Oh. Dan To take for dinner second of all because she shared that information with you. It's a wonderful thing when people who love Food and love to cook share their recipes. I have no patience for people who leave out the secret ingredient that is just not cool people I just have to ask you. How was the Zucchini Cut? Was it little rounds? Was It yes, because you cut it in rally and you'll cut? Just cut the onion into either slices or chop it into bigger pieces, and then cook it in oil as I say until the secret. Is You caramelized that you let them turn that golden color? and You keep you keep stirring it, which is bachelor so that it doesn't burn? That's what An. Impulse. Simple simple and the that caramelized flavor of the Zucchini then. Combined with the creaming us of a little bit of sour cream, and you don't even need much sour cream and I suppose you could use creme, fresh or something else, or you could even put it I have in the past actually put it in a casserole dish at that point and sprinkle cheese on the top. And then put it in the oven to melt the cheese. That's another combination. Creamy nece of the dairy along with the caramelized flavor of the Zucchini and the onions. Oh, it was good and I also love the fact that it was. Her mother's recipe. Some people are so overwhelmed by Caney harvest that they really need recipe ideas. I'm betting that you. Could you know how you do that? Thing where you slice your veg and you roast them and freeze them. Do you think you do that with Zucchini? Could you slice I know you can because I do it all the time I take my excess Akini. I slice it I. Don't put oil on. On it nothing I put it on parchment paper, and a three hundred and fifty degree oven, and I cook it until the edges start to get a little golden brown color. Cool, it put them in a plastic bag and put them in the freezer, and then you can use them in anything. You are preparing all winter long. You know another thing you can do if you don't want to heat up your kitchen. I sometimes cut the Soukina those round slices and dehydrate them, and then I can just store them in a glass jar. Re hydrate them. They reheat. Really easily and really nicely, so that's something that you can store without a freezer without refrigeration once you've tried them the

West Stockbridge Kini Small Baby Ellen Mima Hudson Texas Ruth Carmel DAN
Season Extending with Niki Jabbour

A Way to Garden with Margaret Roach

04:07 min | 2 years ago

Season Extending with Niki Jabbour

"So so here we are I'm waiting for my first ripe tomato as well, poly, tunnel or no poly tunnel because I don't have one. But you know I know I need to start fresh with some other crops tonight for instance put in another row of Bush beans the other day and you know so. What are some of the food crops and a lot of people who are listening are probably new listeners new readers of the website you know. Lot of people have gotten into the throes of gardening this year in great numbers, and even some experience gardeners have like. Expanded what they're doing because of the the sort of situation out there so if we haven't stretched the season before really if we haven't grown. The second or third sewing of this like what are the things that you would want us to try your hand up most of all? I think the most important thing to i. realize is that anybody can succession plant growing up I had this. We had this little family vegetable garden, and we never succession planted, so when initial crop of beans was done that was it we never had were beans, and now as you mentioned kind of us up every square inch of my garden, but even people listening who maybe are in condos or only have a deck. You can still succession plan pot, so everybody could should be success and planting if you definitely want to get as much food as possible this season. So for me right now. I am putting more Bush beans in like you said every two to three weeks until mid-july I will put Bush beans in I'm also planting fall crop of sugar snap peas I'm talking Zucchini and cucumbers in the garden because they take anywhere from fifty to sixty five days, and I still have that in my season before that frost, even with the fall factor worked in so this time for that. You know soon it'll be time. Time to for the fall and winter, carrots and beets, and of course cabbages, cauliflowers, all of those cabbage cousin Crops Broccoli. I'm starting them indoors right now under my grow lights that I can put them in the garden in about four weeks, because if I direct so those in the garden there, it's going to be hard to keep those little seeds and seedlings happy in the intense heat incentive summer class the slugs. Even though it's been dry, they have been. Just brutal. Describe this year I mean it'll be hot and sunny out there. handpicking slugs explain it, but they're multiplying like crazy. I'm picking teeny tiny ones. Giant fat ones about point where all of a handful of slimy slugs. I don't even care anymore I'll just. I'll just keep on picking them. So I do like to start something's indoors undergraduates, because it's a little easier than trying to nurture them along in the garden when the soils hot and dry right, so that's one of your tactical approaches is to start it in a more controlled environment, and have these like homemade plugs to plug in when you see that square foot come available when you pull some of that lettuce right? Yeah, and it's one of the easiest things you can do if you have girl lights. Because even like mentioned lettuce. Let us won't germinate when it's hotter than I don't know the Fahrenheit but twenty seven Celsius so probably eighty Fahrenheit I guess so. If you want the lettuce fall and winter start them in doors and mid to late August. Plug them in your garden when there are a couple of weeks old and you'll just bypassed the frustration of trying to keep the seeds and seedlings happy in again that hot dry soil right now. The list you just gave which I know it wasn't like the comprehensive list at you're reading from a script or something, or from one of your books by the way but it includes almost everything except for like tomatoes, peppers, eggplants, and potatoes. Right I mean it's. It's pretty comprehensive that you can push a lot of things. You can do it again with a lot of things and. Although Margaret, you're making me feel a little guilty because I actually have a few tomato suckers I've rooted. And I'm just going to try to put those in and see what happens, and I might have accidentally gone to a garden center today and I might have accidentally bought another pepper plant, so we'll see what happens. Nor I wouldn't plant those and early July, but I'm going to give them a I'm gonNA. Put them in pots I'm GONNA put them in my poly tunnel and maybe I'll still get harvest from this year I. You know I. Don't think it's a bad thing to experiment and try new things. Sometimes it works. Sometimes it doesn't,

Bush Margaret
The Origins of Pizza As We Know It

Gastropod

08:26 min | 2 years ago

The Origins of Pizza As We Know It

"The exact origins of ancient pizza are somewhat murky. Modern pizza definitely has a birthplace. Where you begin to see pizza develop and being called. Pizza is around the seventeenth and eighteenth century in Naples. And what people eight back then that they called pizza was essentially kind of bread with topics baked onto it. Didn't anything like what we might visualize now. As pizza researchers the first thing that neapolitans called pizza had no tomato in fact it was east it flat bread with anything that was on hand. You kinda through whatever you had usually because you didn't have a lot of ingredients so it wasn't unusual for people to consume pizza. Which was just you know crust or bread with maybe bits of fish baked on it or maybe herbs that you gathered from the fields on that would look really different from what we think about. Is Pizza today by the late? Seventeen hundreds Italian dictionaries defined pizza as the word that people in Naples used for. What pretty much everyone else called for. Kacha a yeast. It flat bread topped with oil and herbs and sometimes olives and others salty. Good things like cheese and cured meats. Let what about the tomato at least according to Francisco Eastern flat bread isn't really a pizza until it meets one of the most delicious vegetables ever. Oh God it's actually a fruit but never mind the tomato. I had to get to Naples from central and South America. It arrived at the very end of the fifteen hundreds but it took another century before people regularly eight Europeans were initially a little wary of tomatoes. There was some suspicion they were maybe poisonous but tomatoes planted in the rich volcanic soil in sunny southern Italy were particularly sweet and delicious and someone in Naples had the brilliant idea to take these delicious tomatoes and toss them on their flat bread. Have no idea you know who was the first person to do it but I think it was very much the case like. I just mentioned that people could have through whatever ingredients on hand and someone got this great idea of like. Yeah let slap a few tomatoes on top of the pizza and it caught on at least in Naples. And that's actually the thing you have to understand to understand where the modern pizza came from. Is that Naples? In the seventeen hundreds was the third largest city in Europe and also by far and away the most densely packed city lots of those people in Naples at the time were really poor. They live tightly packed in tiny rooms. Multi-storey buildings and they didn't have running water or kitchens and so they had to buy food on the street. They were eating a lot of things. You could buy hot and hold in your hand. This is how Naples developed a very particular food culture. Naples was famous for its street vendors. Who Walked the city and cried out their wares octopus balls cones of fried anchovy smelt from the bay boiled chestnuts. Chunks Zucchini marinated in vinegar. This fun new food called macaroni. Which of course you can hear about both in our macaroni and cheese episode and also in our Pasta episode although actually macaroni was comparatively speaking expensive. And the very poorest neopolitan have that on Sundays. Pizza was half the price and so people eight slices of IT FOR BREAKFAST. Lunch and dinner remember. Naples is a port town and there were a lot of fishermen there many of them eight plain tomato pizza for breakfast before going out to see. Carol says that's why it's called Marinara and immobile vendor would sell them a chunk of pizza or they would go into a pizzeria and eat standing up. The history of these very first pizzas is actually not super well-documented Carroll says pizza was food for really poor people. And that's not the kind of thing that tends to make the official histories so we don't have a lot of evidence left behind by the very poorest citizens of Naples about what they eat when the eight their first tomato pizza we do have evidence from foreigners who visit Naples and see that well all these people are eating pizza and let me be really clear on this that when I come to Naples and witnessed pizza. They do not think this very enticing or interesting food. International visitors had some choice words. Samuel. Moore's he's The guy who invented the Telegraph he visited Naples in the eighteen. Hundreds and said pizza was a quote species of most nauseating cake covered over with slices of Pomodoro or does sprinkled with little fish and black pepper. And I know not what other ingredients it. Altogether looks like a piece of bread that had been taken wreaking out of the sewer even other Italians. If they weren't from Naples they were usually not pizza. Fans in the late eighteen hundreds of woman journalists called Matilda out described these vendors. Walking around with slices of pizza made from quote dense. Does that Burns but doesn't cook and covered with almost raw tomatoes. She wrote that. This would freeze in the cold and turn yellow in the Sun Eaten by the flies also honestly. Most Italians hadn't even heard of pizza. It's such a rich varied cuisine and people in the North or eating something very different from people in the south people in the center. And I think that certainly was the case where you had most Italians who were living in Italy. If they weren't living in the immediate environs of Naples they were not that aware of this dish called pizza even a visit from the queen of a newly unified Italy who travelled south to Naples in eighteen. Eighty nine that didn't help pizzas popularity but it did give one pizza famous new name. The Legend of the Pizza Margherita. Is that the wave of the Italian king on their visit to Naples really wants to try some local street food. And she's not going to go out in the streets and alleys. And you know. Walk into a pizzeria or buy pizza from a mobile vendor. Which is how most the apologists consumed their pizza? Instead her staff found one of the city's best-known pizza makers and the story goes that he came from his cramped little pizzeria to the palace. She was staying at and made her three pizzas one just with oil one top to a tiny silvery fish fry and one with D'Amato Mozzarella and some torn basil leave. Queen Margherita was enjoying a bit of culinary tourism. She was in Naples and she wanted a taste of what the locals eight the local poor people which meant pizza and she quite enjoyed it. Her staff wrote the pizza maker a lovely. Thank you note saying that. The three pizzas were found to be delicious and in return the pizza maker named one of those three pizzas pizza. Margherita the one with D'Amato Mozzarella and Basil. So everyone assumed. Oh they were. The inventors of the Pizza Margherita now. It's highly likely and I and I think it would be the case. That many other pizzerias also made this type of pizza or some variation there up so I don't think they were the only pizza that made it. I don't use the story I don't think about. The story is illustrative of an authentic. First Pizza Margherita Rather. I think it's an important story that tells us something about food at Italian nationalism. I mean tomato sauce. Mozzarella and Basil Is Red White and green the colors of the relatively new Italian flag but even though a local guy got excited about the new national colours. Pizza Margherita wasn't a national dish. Because pizza was still super-regional it took decades more for other Italians to fall in love with pizza as late as nineteen hundred. All the pizza is in Italy. We're in Naples. There had been one attempt by Neopolitan to open a pizzeria in Rome and it had apparently failed miserably. Strangely the next place pizza takes hold isn't somewhere close to Naples. It's across the ocean. He's definitely catches on next in the United States. Remember Naples was really poor even for Italy which was a really poor country so in the early nineteen hundreds. A lot of NEAPOLITANS emigrated to find work and a lot of them ended up in New York City and they wanted food from home so some started making pizza for their fellow Neopolitan. No one knows who opened the true first pizzeria in the US. But you can still get a slice at the place that calls itself the first in the US Lombardi's which opened in nineteen o five. Because they they wind up being the first ones to get a commercial license to help each and again. It doesn't mean that. No one else is producing. Just means that there's some physical

Naples Pizza Margherita Queen Margherita Italy D'amato Mozzarella Europe United States South America Neapolitans Rome New York City Carol Carroll Matilda Burns Official Moore
Cooking with What You Have with Lukas Volger

A Way to Garden with Margaret Roach

08:04 min | 2 years ago

Cooking with What You Have with Lukas Volger

"I started started the book by examining my shopping habits and Realize that these ingredients are ones that I'm always putting in my basket whether I'm aware of it or not So that was that ended up being the organizing principle book. And so what? We've got our Hardy Greens beans canned and dried. There's summer squash Zucchini and yellow squash eggs cauliflower and Broccoli Winter Squash cabbage mushrooms. Tofu corn tortillas and sweet potatoes. Are Those ingredients that organized the book? Right good thanks for everybody to try to put in their market basket for those curbside pickup box. If they can I think Are you a vegetarian? I mean this cookbook is vegetarian. I am for like forty something years. I just wondered if you were to. Yeah I'm not a vegetarian anymore. I have been for various stretches my life and they'll probably go back to it again. right now. I'm I don't know it's hard to explain. It's just. This is my default style cooking. It's like weeknight. Cooking is always you know when I'm cooking at home. It's always vegetarian but I just have a sort of more lax Approach when I'm eating someone else's house are going out to eat And that's kind of what's working for you right now. Yeah well the book really has this. Let's see what I've gotten. My kitchen premise says the start of meal making as you say early on in the book and sort of not the what can I go by right now premise So and by the way I should tell people I love your e newsletter and your instagram feed And I'll tell people in the transcript of the show. Were also have a book giveaway. I'll tell them how to get. Subscribe to those With links but I believe it was last winter when you were doing like. I don't know an oatmeal challenge or something like that that I got totally hooked. Also about things like 'cause OATMEAL is not one of the things you just name to. But but you know you love good basic solid ingredients. That can do a lot of things down you. Yes exactly and the OATMEAL. I've done this challenge for myself three years in a row and it's In for the month of February it's Hashtag. I called Twenty eight days of oatmeal this past year to twenty nine days but It was exactly that'd be. It was one of those things where I realize you know what I eat oatmeal almost every day. And it is actually this blank canvas for all kinds of different toppings and so the challenge was to change up my My daily oatmeal every day and documented on instagram and it ended up being one of those things that really resonated with people. Because I think they you were eating. Oh maybe not every day. But he didn't get pretty often and had kind of fallen interacts with their toppings and didn't even really think to change it up but As I think it's one of those dishes that help you sort of be. Begin to cook intuitively and to begin to cook with story. What you've got your you know in the captions of that. I'm always just like oatmeal with poached egg and soy sauce. Scallions sesame seeds and you can sort of like immediately grasped how that comes together without having to you know. Put it into A recipe until that. That definitely informs the way I cook and the way I'm always trying to Get people to learn how to become better. Cokes and more intuitive cokes and more resourceful cooks with things that they've got on hands. Yeah and so Also I think it was on instagram. Recently you had and this is gonNA sound nutty to people probably if I might just say. The words roasted charred stems. You had a picture of roasted charts dams and you would think what the ACA. Why do I WANNA eat? Charred stems but it's just what you said at that of its even beyond waste not want not. It's like some of these bits and pieces just can make a whole other dish or an embellishment or flavor additive thing so what about rose to charge stems end the like because there seemed to be tricks like that in all your books. Charleston's is that is it sets a revelation And it really doesn't. It's one of those things that you really can't quite believe it until you do it. Because I I feel like they're all these people that are saying you know like Kale Stems. Dice them up and atmosphere stir-fry and I can't you know like I waste as little as possible. I can't fully get onboard with Kale stands there just to fibrous to really enjoy so. I'll throw those into a juice or I'll compost them but the Charleston's just become you know something completely you know it's like they. They almost turn into this delicious like Spring Vegetable. I'm just GONNA tender and has this I think of it is like on an almost asparagus. He flavor but different from the leaves and I'm always saving those and And roasting them in a hot oven around four hundred degrees. And you just want to come and tell you know. They're they're quite tender I think I think it's best when the crunches is removed from them and it usually takes about fifteen twenty minutes but then just chop those up and I add them either to my Greens that I've Sauteed I'll throw them into a Taco filling or in any any area into an Omelette into a grain bowl. Something like that. And it's just I mean it's crazy that that's chart that has the leaves which are one thing and the stamps which are when at another thing entirely and Just like it. It's kind of a little miracle Speaking of Greens you have A recipe in the book. And you know here. We are with our. You know curbside pickup boxes as I said before of whatever. And maybe we're hopefully where patronizing During this time we're shopping is difficult. Patronizing local farms and alternatives to be able to get fresh stuff You have a greens recipe. That's deceptively simple marinated. Greens it. Tell us about that one. Yes so this is Sort of comes from the place of me getting home to from the farmers market. It's my apartment in Brooklyn and having several ate a lot of green so I'm always buying you know three or four bunches of green so the time. The last eight stretch days and having to make space in the fridge for all those screens when they're in their raw state is One of the tasks I find more tedious than other tasks and idea. Here is that Rather than trying to space in the fridge I'm cleaning them and cooking them down and then taking a step further marinating them which is just I I'm quoting them. In some fresh olive oil and seasoning with some pepper flakes and salt and pepper. And it's just. Kinda like frontloading Labor dealing with green and then it also This is something that I've I've been hoping to convey to readers I think has been clicking a little bit. It's it helps It helps people and it helps me indeed to see the Greens after their cook. Like that as sort of a component of a dish so I end up using those Greens and as like an inch. Lada filling or an omelette filling in all kinds of various ways where sound like a recipe standpoint at helps take the reader out of the the granular line-by-line ingredient lists and steps. And it helps them see. Oh all I'm doing is like cooking scrambled eggs here and then turning that into an Omelet with a handful of these Greens and a few little onions pickled in vinegar and a little bit of yogurt. And that's that so I tried to do something like the marinated. Greens with each of these vegetables. Each of these essentially so as to help Think of these Prepared this as like components as that helped I feel like I'm rambling. A little deputy ideas to see recipes more as an assembly of various components than has a granular line-by-line. So get out of the minute of

Greens Hardy Greens Instagram Charleston Kale Lada Brooklyn
Wacky Khakis: *Chef's Kiss*

Pants On Fire

08:57 min | 2 years ago

Wacky Khakis: *Chef's Kiss*

"Of Wacky Khakis Deborah each. Tell one story about the world but only one of those stories is true while the other one lie and it's the job of two human children to figure out which one is which and here to referee. Today's game of Wacky Khakis is odd producer. The man who buys US Bagels Lisa. Hi Deborah great to be here today. Know why don't you tell us about today's topic? Why not our FEMA for this episode is shifts kiss? Deborah and Lisa will be telling us about culinary artists who stories are so strange. You'd think it was all made up and of course one of them is all made up. That's not nice dude We should really only true stories on this show. I guess I mean then. We wouldn't really have a game to play so this is all just a game to you. yes okay. That's fine I just WanNa make sure. We're fine Lisa which you please introduce. This week's human child contestant it would be either my pleasure over my honor. I'll tell you that another day are human child. Contestants are lily. You might recognize from the cheer episode. Unless you haven't listened to it yet then you won't recognize her but you will when you listen to it later and her brother. Hudson who you probably don't recognize either way but you will after you listen to this episode. Oh Hi Lili. Hey how come. We're so happy you're here to play. Wacky Khakis are you guys ready? Yeah yes milly. How did you enjoy your time on? The Cheer Episode Is Really Really Fun. What did you learn there? One thing that stuck out to you that you learned on the Cheer Episode People who even ten relate truthful can be liars. That's an important thing we try to communicate on this show as you guys know our topic today is what chef's kiss. I knew that so lily Hudson. You guys know anything about cooking Actually were starting a restaurant with my friend. Wow when when? Can we make reservations for your restaurant? we're still setting it up. Okay does he have to order some curtain. What do you serve at? Your restaurant as lots of stuff so I can't until you all of them but one is clan tender tiny lemon tons and honey. Yeah how about any vegetables? Anything Green starts at the letter now xylophone but it is about stable. You agree with that. We establish in the Cheer Episode Bat Lily. Does NOT CARE FOR ZUCCHINIS. Care for her love. Time to play Wacky Khakis. Deborah Lisa will each have a minute and changed. Tell their stories before the timer sound. We played around of rock paper scissors before you got here. And Lisa was disqualified for trying to use. Actual scissors were barbara shares. Which means Deborah to go first? You're ready to tell the world your story. I can't wait okay. You're timer will begin now. We've all been there before it's seven PM. Were starving and there's nothing good to you in the house. A look through the cabinet reveals little more than canned. Lima beans and the only option is run to the grocery store. Even as your stomach growls for something to eat right now at least those are usually the only options but not so for the residents of Larochelle France hometown to the self-styled wandering chef. Taunt Selene selene French for and Selene is both a renowned French chef and highly regarded mine and for a surprisingly reasonable fee. She will come to your home in full costume and makeup and silently. Prepare a fabulous meal using just the ingredients in your kitchen. One satisfied customer. Maurice took to YELP DOT COM to sing her praises rating. I had nothing in my home. But ten white beans and half a jar of tomato paste but talk Selena arrived and made the most delicious Vegan Pasta and my wife and I have ever tasted. She's also a mime of the highest calibre and had US cracking up for forty minutes. Straight Five Stars Tom. Selene can not be reached by cell phone email or website and it is said that one cannot find her but as though a guardian angel in your our greatest needs. She will find you one important thing to note top. Selene does not do dishes but rather acts out cleaning up as part of her mind routine satisfied customers have described her pretend cleaning as polaris and strangely touching hemmed tie nicely done debra. Thank Lily Hudson. What did you guys think of Deborah Story? It was pretty cool but it didn't sound the most convincing. Should I say it again but this time really sell it just because you don't find Deborah Trustworthy? It's because like I mean no one can just find you buy you boom. Put like the OH. I don't have enough food to really eat anything on instagram. So she wouldn't really know that but Lake Hudson what do you think I think it kind of sounds like a makeup starring? I guess we'll find out it's now time for leases story of a culinary curiosity. Lisa your timer will begin. Tripadvisor DOT COM is the make or break online platform for restaurants across the world. If enough people leave five-star reviews. Your restaurant can become the most popular dining spot in all of London. Even if it doesn't exist this is what a man named Ube Butler discovered in two thousand seventeen when he paid a bunch of his friends to leave five star reviews for a fake restaurant that was in reality. Justice Jed in his backyard. He called it the shed at Dulwich and advertised it on tripadvisor as a chic and modern restaurant that served moods rather than meals. The photos of his food were all fake as well including a chocolate Mousse that was actually just a sponge covered in brown pain as the shed became the number one rated London eatery tripadvisor Butler was swarmed with reservation requests. Not Actually prepared to serve anyone any food let alone the best food in London. He told collar after caller. That is highly exclusive restaurant fully booked up for months which only made them want to eat there. More Butler finally decided to allow guests eat at his fake restaurant for one night that winter to hide the appearance of his house which looked like a five-star dining establishment he convinced customers to wear a blindfold until they entered a dockyard guests were served frozen microwave dinners and canned soup with fresh herbs sprinkled on top of course to make it look a fancy diners reported that they loved the unique experience and were eager to return they were in Paris last night. Yuba giggled about his gullible customers. And tonight there at the. Shan't and dime very nicely done Lisa Hudson Lily. What did you think of that story? It sounded a bit more convincing than this girl just walking around finding you when she just needed meals. I agree with you. I thought it was super convincing. I thought my reading of it was really good and I deserve an A. But who would do such a thing? That's so mean versus somebody else. Who finds you? Maybe she hears that. You're really hungry. And she does something positive and good as opposed to this liar who pretends to have a restaurant. That's just mean well. It's decision time. Time to decide. Who's story is one hundred percent grass fed organic truth and who's been cooking up

Deborah Lisa Deborah Lily Hudson Selene Lisa Hudson Lily Ube Butler London Deborah Story Fema Producer Lake Hudson United States Selena Larochelle France Lima Barbara Yuba Justice Jed Maurice
Pants on Fire: Cheerleading

Pants On Fire

09:29 min | 2 years ago

Pants on Fire: Cheerleading

"Welcome to pants on. Fire that game show where kids choose between the cheerful and spirited truth and the bad sportsmanship of lies. I'm your host Deborah Gold. Cnn in the studio today is our sound effects about Lisa which stands for live in-studio audience too but not too but that is the question. Pardon me I poured in the lady. Thank you but what is it that you are doing? I'm practicing my lines. I have an audition tomorrow for the robot. Regional Theater production of Hamlet. How that's exciting to thrilling. Indeed but to be honest I am nervous. Oh I really want to be in this play and I've been setting all the lines for weeks. I think you're going to be great and remember this above all to thine own self be true. What is that some sort of fortune cookies saying? No it's a line from no forget it. Why don't you take your mind off your audition and tell us how our game works Shaw Melody? Every ways we bring onto grownups. One is an expert the other ally and it's the job of a human to help us figure out who is too because no one gets about Aligarh better than a kid. I mean we hope right. Otherwise Radha business. What are we lying about today Deborah? We are lying about cheerleading. An activity of organized cheering chanting dancing and sometimes competing with stumps Lisa. Do you know anything about cheerleading. I'm sure had mentioned my great uncle. The electronic scoreboard was installed at a basketball court. I used to go to games and watch him keep score the cheerleaders. Were pretty good but nothing is as exciting as watching your uncle. Flip those numbers. That's real spirit. I I can appreciate that but I think you're going to really feel the spirit when we learn more about cheerleading. Now whatever okay. I say we should find out about our contestants shall we? Who might that be? I know tell us are human child contestant as an eight year old who loves everything about baseball. I'm Talkin every billy leave of it lily are you. I'm good welcome to pass on. We're so happy that you're here. You love everything about baseball. You like watching it or playing it. That's cool duva favorite baseball team. Yes the New York mets. The New York mets and dealer favorite player on the team Noah syndergaard. Mister met. Yeah I was stuffy of him only and I went to high school together. I don't know about that and tells. I hear that there is a forbidden word in your house and it starts with the letter Z. And it is perhaps a vegetable and getting close to something you don't care for Sabre Broccoli might be Zucchini. This is something you do not like correct blab not in any which way not even Zucchini ice cream. Ill Zucchini no. It's kind of fun. So can all right. We'll we want to know some more fun facts about you lilly. But we're GONNA do it the way we do it on pants on fire playing two truths and a lie. Okay so you're gonNA tell us three facts about yourself. Two of those facts will be true. One will be ally and we have to figure out which one is the lie. Are you ready? Yeah Excellent. What are your three facts on so first one is my dreams go to West Point West Point? I know absolutely everything about Harry Potter. Threes my grandparents live in Spain Spain. No not space stain. That'd be fun. Okay what do you think Lisa? Which one of those things is a lie? She said earlier that she knew everything about baseball. Now trying to come back and say she knows everything about Harry Potter. That's like a lot of that. One is the law. That's fair. I think there's one things she doesn't know about. Maybe so lily. Which one of those things is a lie Is My grandparents live Spain? So you're saying you know everything about Harry Potter. Yes okay. Let's see. Do you know what Harry Potter does? Yeah he's a wizard. She does everything she does. Okay Lisa can we get some welcome music? For OUR CHEER EXPERTS. Two four six eight khurda appreciate. I want to hear about it if it's me otherwise I don't talk about it. I just appreciate me. Our first expert is Allison Williams. Allison introduce yourself to Palo Lily. I am a CO owner of an All Star cheerleading program in Brooklyn New York. Pay Thank you very much and our second expert is Gerry mccrae Jerry. Please introduce yourself to lily. Lilly how are you? I'm Cheri and competitive cheer choreographer at Various High Schools in New York and Connecticut and they used to cheerleader twenty Peac University. Two thousand five to two thousand nine go Queenie plus enough. Let's see those are some cheerful sounds? Lisa well I always feel cheerful. It's I'd say time toads. We are going to put our experts on the hot seat while they answered lillies questions Lisa. Who should we put on the hot seat? I Jerry Maguire. Because he's going to show us the money. His name is not Jerry Maguire. But I like your thinking anyway I fine. Blue Okay Lily. What question do you have for Jerry to start? Tell me about what you do. What does a typical day in your job? Look like sure so. I've been hired to come up with competitive cheer routines at various high schools. So I go. I work with the students. I kind of envisioned the whole routine. I teach it to them and we go through all the motions and until we're ready to go. Put it into competitions clue. Yeah that's my job to. That's basically what I do. I see. Allison how did cheerleading become a sport? That's an excellent question. So initially cheerleading began in the UK in the mid eighteen hundreds and then traveled over to the US and at first there were college students who were in the audience watching a football game and the athletes weren't doing well during the football game and so the audience decided that they were going to get together and they were going to encourage their fellow athletes from there the sport grew throughout the US and then officially became competitive sport in the nineteen eighties. It's also spread throughout the entire world since then cool. This is for you. Jerry what would you say is the worst injury seen on the Mat So one time I did see a basket. Toss gone wrong person. Just didn't catch the flyer so she fell down. Hit the person who was on the base that they both kind of hit their head on the ground and Yeah so just to head. Injuries is the worst I saw. Because you know you need your you need your brain to be intact or two. That are they okay. They're they're still with us. That's good yes where I don't see bring them. He said they were with us. It's just an expression that means they're non dead. Humans are obsessed with. Who's alive who is dead going? What are you robots obsessed with? Good question we have you ever had something called Zucchini tuition. So mean Okay Lily. Quick change the subject away from that. Vegeta- this one's for both of you. Can you tell me about the jump? The herkie Chanda Hurricane Joe. Okay who wants to take that question? I'll start okay. So there was a fellow named Lauren Turkey and he founded the NCI the national cheerleading association. And he also invented the pom pom so they named jump after him because everyone loves him and he big in the world of cheerleading. And it's just this fantasy cheerleading jumping with some nice arches in aerials well to add onto that Lawrence her car. The reason why the jump was specific named after him because he attempted to do a split jump and instead bent his leg and as a result he came up with this jump. That did not exist. Which is why was named after him the hurricane.

Lisa Gerry Mccrae Jerry Harry Potter Baseball New York Mets Deborah Gold Allison Williams Jerry Maguire Spain Various High Schools CNN Regional Theater Palo Lily Basketball Shaw Melody United States Chanda Hurricane Joe Aligarh Mister West Point
Yasmin Khan: Stories of Recipe in a Cookbook

Bon Appetit Foodcast

14:30 min | 2 years ago

Yasmin Khan: Stories of Recipe in a Cookbook

"Yasmin I'm so excited to be talking to you today thank you for being here thank you for having me I love your book Zitouni we had it as part of our book club a few months ago and I read what about it then and I wrote about that and I'm still raving about it I find it just to be Such a great mix of cookbook that also tells a lot of really incredible story okay so I wanted to talk to you first about your own story you have a little bit of a unconventional background for food writer and I'd love to he's here a little bit about how you found your way to food from was it a law degree that you have to begin with yeah I mean it's about as dry as you can get saying they're studying you know treaties and laws it's about as far away as you can get from like the creative intensity of of a kitchen but I think that in a way my you know connection to the food world just started from such a young age because my family grandparents were farmers and think anyone who's grown up around fresh produce it just installs in you from such a young age real reverend of I mean definitely vegetables and you know when we were you know my my family would grow rice but then also all kinds of plants they eh clients and peppers and tomatoes and cucumbers and so you know cooking a meal you know would would very much be about going off getting eggs and getting beans and getting vegetables I'm getting rice all from the land we had chickens and we had cows soya milk cow like when I was like four years old so I think that's what is my love food but it wasn't until I was older when I was around thirty that I decided to make the the the real shift I was working for a British charity in London I'd been working for nonprofits throughout my twenties for different kinds of human rights campaign groups and you know often happens for people working on this quite intense subjects I mean I was working on stuff light deaths following contact with the police or Israel Palestine or the you know the continuing occupation of Iraq and Afghanistan so I mean you know pretty heavy stuff I just ended up having like a classic burn out like I just yeah you're still pretty young at that time rate thirty yeah that's pretty young really young but enough time to start a new career yeah absolutely and go diagnosed with chronic fatigue which kind of basically leaves you with very little energy to do anything but I could cook and it was during that purser healing from the illness and recovering the I. Refound my love of food and as part of my time off for my job going to Iran to spend some time with my grandmother my grandfather recently passed away and and while I was there I set myself this task of asking different family member is what their favorite recipes were and if they would show them to me and while we were cooking together I just stick my iphone down and record what we were saying and and I did the opportunity when we were in the kitchen you know chopping onions or you know at an making dumplings I do not opportunity to ask them about their lives in the history and and probably the kind of conversations you'd be wanting to have even if there weren't a recorder exactly yeah when I came back to the UK after that time I suddenly realized I sitting on a treasure trove of recipes and stories that would really enable you know someone in the asked you know someone like my friends just to kind of get a glimpse of what life in Iran was like and Iran is a place with just like the most incredible Zine which I'm so thrilled in the last is you know he's been getting lots more attention but you know when the Saffron Tales came out you know which is only three years ago that you know it didn't you know it was part of that that trend I think the Saffron Tales your first book you wrote out of those stories and recipes from your time in Iran exactly and that was definitely like part memoir very much about your own lived experience and then you your second books they tune which which we're talking today is kind of much different in a way because it's not the experience that you grew up with but it's a little bit more of an anthropological look got a region So how is it different to be working on that book after your first one yeah it was it was both weedy different and really similar I mean in a thread that's run through all of my work over the last eighteen years has been a real love of storytelling and a real understanding that stories is how oh not only we better understand the world around us but we also better understand ourselves and when I was working for Human Rights Charity israel-palestine was my brief signed so I was really familiar with the place but also the food you know I was really lucky in London like I live incredibly close to the author Langi Cafe so like you know twelve hundred eighteen years ago I remember I e in kind of food and being like wow it's so similar to Persian food but then it's got so many differences and you know food from that region was already part of my culinary repertoire so when I was thinking about what book to write next you know what motivated me really clearly to write the saffron tales was deep desired to not only celebrate the incredible culture and Food Iran but also to challenge stereotypes of how people normally perceive Iran and I think the Palestinian kitchen another place where I felt I could use food to really share stories of a place I think too often when we see depictions of places is like Palestinian communities either through very narrow political prison or it's because something really bad happened and you know of course there are huge challenges is in that region but there's also a lot of beauty of joy and a lot of great food and so you had been going to that region for work previously so that was your first exposure to it and to the cuisine there yeah so I I went in two thousand nine which is about ten years ago and I really remember it clearly because it was July so it was really hot and we was dipping in our meetings with projects that we were going to whether it was visiting olive farming communities or kind of joint and Israeli Palestinian in community initiatives and it was quite heavy stuff because it's you know region which is just yeah fraught with human rights abuse But the reason I remember it was July hi it's because I really remember in times off kind of walking through the markets and just it being packed with all this color the color and abundance of of summer whether there's that was like giant watermelons sweet Jami figs incredible like berries as I mean it was you know the the produce fell so alive and as I often say like in a region that feels like it's dying that just felt so important and you Talk a little bit about how this book is laid out because I think it's really I think it's really interesting and I learned a lot just by reading about the different regions within this region I and n how vastly different styles of food are in a in a area the size of Delaware so small yeah so talk about how you decided to put the together and how you decided to highlight these different cuisines yeah so I really see this book as a travelogue I wanna take my read on real culinary adventure through listen in kitchens so I divided the book into different chapters kind of starting kind of in the north of Israel actor I and Haifa which of these incredible seaside towns the food like how how do you describe the food there yeah so the food that and actually the food of that region the North region which is the Galilee is perhaps the most traditional Levin teen type foods so you know the the things you might think of along it's on the coast they have lots of fresh seafood perhaps likes him seabream that smothered in a gorgeous like garlic Tahini saw a recipe for that in this book there is and then just so many stuffed vegetables like stuffed bell peppers stuff eggplants Zucchini stuffed with what kinds of thing yeah stuffed cows it's I mean just like I feel like if Palestinians can stop something like they will and what are they stuffing yeah well a real variety of stuff so it can be with Rice on minced Tom Flavored with maybe nutmeg cinema and kind of a warming sweet spices sometimes it can be you know plant based with kind of chick peas and rice and and sometimes it can just be kind of rice and herbs and I think one of the things that really struck me when I was doing the research for this book is just how plant based the food is from from the both it'd be really common just to have a whole Vegan meal but without any like purposefulness about it was just an abundance of vegetables and I love the the book do divide out a whole section on the Vegan and also dairy free and gluten free menus because it does seem like it this zine just naturally lend itself to diets are particularly kind of trendy here right now I know it's funny isn't it I wonder if you know that helped to some of the trend but I think all Middle Eastern diets of very I mean the Mediterranean diet is said to be one of the best for health in the world right and I really wanted to make the book very practical because I'm a home cook you know I want people to the is this isn't a recipe book which has got you know dishes in it I mean there are few like standout dishes but it's mainly stuff that I just want people to to get home from work and unlike quickly pulled together and part of that referencing was about that because so many people I know dairy free or plant based on you know perhaps just I wanna have that choice yeah so tell me about the other regions Gallery New Orleans the Galilee and then we've got the food of the West Bank which you know if the Galilee was really green you know the the West Bank is is not it is dry it's you know it's it's you know it's huge water supply issues in the region the food there reflect that so it's a lot more grilled meats a lot more bread based as opposed to rice so we're kind of thinking about dishes such as massakin which is this gorgeous kind of marinated chicken dish that's-that's made with with all spice and Su Mac and then roasted and and the big huge flat breads and the meat juices of pulled over into the bread and then you tear apart it with your hand so interactive eating yeah or Mansa which is this kind of really Halsey lamb stew made with Jimmy which is a bit of it's kind of a strange ingredient it's it's a kind of amended way Lexus is Kinda funky the milk product yeah but fermented or dried so it's a common ingredient throughout the Middle East so you know we're talking heartier dishes and Maumee Bay and then the food from Gaza is completely different as well so Gaza is a tiny strip of land and it's on the coast the Mediterranean Sea and there the focus is on lots of like see food but also lots of the flavor palate is different so the whole eternity of Gaza and cuisine is garlic and Green Chili and dill you or beef stew that you would add these flavorings into so again just really unusual so within such a small bit of like land there were three distinct culinary identities all right we're going to take a quick break to hear from our sponsor this week's episode of the bottom teeth food cast is brought to you by targets would gather when it comes to feeding families gooding gather believes that real life and eating well should go hand in hand that good food and good people are more important then when where and how we eat that's why they created good and gather favorite flavors in selected staples made for real life in many ways we gather made with high quality ingredients and carefully crafted recipes to create better tasting food that you can be confident is a good choice for you in your family that's good engaged her new and only at target so you spend a lot of time like just talking to people while you're there I mean it sounds like from reading the book you're constantly introducing the reader to new families to people who you cooked with and telling their stories so what was the is that might be through social media I'll call out for friends of friends does anyone know anyone in an area and luckily the way the world works now you can meet people that way other times you'd be at someone's House and then they'd be like Oh well you've got to try the bakery in this town like my aunt sisters cousin runs an incredible drier and she was like just this really likes spirited young Palestinian woman you know she had right head like pomegranate tattoos like a real kind of cool artists and she was such a big Foodie so we would just drive around in her car with the windows bled down listening to music and just like visiting friends there's all visiting people I've met through social media or people

Yasmin Zitouni Milk Twelve Hundred Eighteen Years Eighteen Years Three Years Four Years Ten Years
"zucchini" Discussed on In the Garden

In the Garden

01:39 min | 3 years ago

"zucchini" Discussed on In the Garden

"<music> by robot. GonNa make this garden all it takes is a ring and the piece of fertile it really by someone less the seeds someone warm them from the low to Lou rain in the garden with Peterberg Huron W._d.. Brought to you by our good folks at Menards Agwu your family true value neighborhood yard garden and pet place on Brooklyn Street in Morrisville by grow compost. Oh Vermont <music> on route two in Morgantown grow compost dot com by the willies store your true value store in Greensboro near Caspian Lake if they don't have it you probably don't need it by guys farmyard. They'll tell you how to grill those tomatoes four locations to serve you in Montpellier Morrisville Williston and Saint Albans by Clawson's flourished greenhouse and perennial farm main street in Colchester Action. My old neighborhood and there are a lot using those mega Monday coupons Clawson's dot com how you can get them p._n._R.. Lumber locally milled lumber family owned on route fifteen and walk it by your locally owned Montpellier Guay. Do they have it all..

"zucchini" Discussed on Forked Up: A Thug Kitchen Podcast

Forked Up: A Thug Kitchen Podcast

05:40 min | 3 years ago

"zucchini" Discussed on Forked Up: A Thug Kitchen Podcast

"Did you just go to the bakery and you're like you tell the baker like hey remind tearing that up for me. Real quickly you might you might tenderizer that low and give me some chunks. Can you hung it up for me. Get about ten ten chunks chunks. That's knives no dumb. There's so many things we've invented auto gonNA come and fucking hot ass but those shay to auto no shade auto the society at Large House knowing thought of that anyways. Let's getting some modern news talking about stupid shit this week and total recall fruits or vegetables onto the planet welcome to get ready ninety four th this week the F._d._a.. Posted Voluntary Rico of butternut squash cauliflower Zucchini and vegetables sold under green giant fresh signature farms arms and trader Joe's brands these prepackaged veggies are all source from grows express based out of Maine where one sample tested positive for listeria which also sounds like a beautiful plant or like a super sexy movie exterior yeah be like ooh. It's perfume the Hottest Club in New York Stereo branding horrible condition C._D._C.. Call us what will rebrand Stereo <music>. The Center for Disease Control Warns it Listeria is a serious infection that causes fever diarrhea stiff neck confusion and muscle aches stereo. I mean they just they just describe like a Sunday morning for me. Ah Yes Sunday morning stiff neck diary different tire. You can't can't see which like stiff neck at the points. It's like a turnaround. <hes> yes stiff neck seems Kinda like don't we all have a little stiff neck like sometimes I've all the problem. Muscle aches muscles always thirty joint problems. Do you ever wake up grouchy Listeria more seriously terrible segue never poop way more than you wanted to. You couldn't turn around round Wipe Tequila Song more seriously listeria can also cause miscarriages stillborn and pregnant women so there's a footnote yeah with that Listeria Jesus C._D._C.. Symptoms are usually exhibited within one to four weeks of infection. ooh Let Syria sleeper cell. You don't know right away. Did you eat some raw terrible. veggies like three weeks ago. Says this voluntary recall. This is a voluntary recall. There have been no no reported illnesses in only one bag tested positive factory so that we can make fun of it and that's fine. Yes no one's no one's getting hurt but like so does does the system work like if you like. This is a good example being like the C._d._c. and the F._D._a.. Like caught caught something prevented it from so when you all stay keep like food out of politics is like no these are the branches of the government to protect what is going on your plate so I mean they're doing wants something well but they're not doing everything because a recent investigation by the Food and Drug Administration found toxic substances like per and polly floral acolytes substances or P. F. A. S. as in food including meat seafood dairy products sweet potatoes Pineapple Leafy Greens and chocolate cakes so you might be like what are these chemicals will. They're called forever forever chemicals. I liked it. Ours is gassing up the F._D._A.. Near like hang on don't don't give them too much credit like hold forever chemicals because they do not leave your body and they do not leave the produce and they do not leave the ground that their and their shelf life is longer than human life so this is a serious super car so the F._D._a.. Has Not made these results public the only reason we know about them is because the Environmental Defense Fund obtained photographs of the agency's findings which were taken during a presentation at an annual international environmental a conference in Helsinki last week so somebody there was so alarmed by what they saw in this presentation that was being made by the F._D._a.. That they took photos of it and sent it to the Environmental Defense Fund and the Environmental Defense Fund shared it and now the F._d._a.. Calling it like an egregious leak the F._D._A.. Has nudes yeah so to exposure to these chemicals is associated with serious health threats including cancer reproductive harm developmental harm high cholesterol and damage to the immune <unk> system hormone disruption and liver and kidney damage so the F._d._A. Tested for the presence of sixteen of these kinds of chemicals in foods sampled across eight mid Atlantic states including North Carolina West Virginia Delaware and Kentucky so this is not a small sample size and it's not just one chemical classes chemicals these forever chemicals sixteen different strands and the F._d._a..

Listeria Environmental Defense Fund Joe kidney damage Food and Drug Administration Large House Center for Disease Control New York Atlantic North Carolina Kentucky Helsinki Maine three weeks four weeks
Green Giant, Trader Joe's vegetables recalled over listeria

Steve Dahl

00:39 sec | 3 years ago

Green Giant, Trader Joe's vegetables recalled over listeria

"Hi take note of this is you get ready for your fourth of July celebrations the risk of Listeria has prompted a recall of trader Joe's green giant signature farms packaged vegetables here's McHale the FDA says some packages of butternut squash cauliflower zucchini and vegetable bowls sold under the brands green giant trader Joe's and signature farms have been recalled it's a voluntary recall by a manufacturer growers express the package vegetables were produced at a factory in Maine and distributed to grocery stores across the US most of the potentially contaminated products have a best if used by dates between June twenty six and twenty ninth of twenty

JOE Mchale FDA Maine United States
"zucchini" Discussed on WJR 760

WJR 760

02:32 min | 3 years ago

"zucchini" Discussed on WJR 760

"If you didn't think the world was already divided along racial lines, perhaps a little too much for us to all get along. You're probably not going to be big fan of this new study which breaks down air pollution and finds that a disproportionate amount of blacks and Hispanics, breathe air pollution. Relative to a disproportionate amount of white people who caused air pollution. I'm sorry, Ken. That's not having to do with your lack of deodorant in the cabin. The new research quantifies for the first time the racial gap between those who cause air pollution and those who breathe it. Poor. Even though minorities are contributing less to the overall problem of air pollution. They are affected by Moore said study co author Jason hill. Is it fair that I create more pollution in someone else's disproportionately affected by now? I don't know. I suspect that what you end up finding here is that it's not white people who create air pollution. It's companies corporations big oil refineries and things like that. And they are run disproportionately more by white people than by minorities is not because of their skin color is because of their money the economics of this country are tilted more in favor of whites and in the business world than they are towards African Americans or Hispanics in outside of that business world. And so you're gonna probably find if you're going to blame somebody you're going to blame probably the people who run those companies, and they're going to be disposed. Why I don't really think like why why people are like shoving the dirty air out of there. When you read this. It's like, so so it's the white people just have fans and they blocked. They got down to the her. But I did do some research. Yes. I wouldn't talk to to the institute of national air quality and talk to Dr Malcolm zucchini. Oh is that? Right. Yeah. He gave me some information gave me the four places around. Whereas the dirtiest air. Okay. All right. Yeah. This is Kate. This is actually produced. We take my mouse. Okay. See in the sunshine. Shake you mouth. Great..

Dr Malcolm zucchini Ken Jason hill Moore Kate
What Are Sea Cucumbers?

BrainStuff

06:11 min | 3 years ago

What Are Sea Cucumbers?

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Here you probably have a favorite seek cucumber. And don't even know it. There are over one thousand two hundred species in the world's oceans, so many that scientists are even confused about exactly how many there are. So there's probably one you'd like a lot. Some of them are decked out with the colors of your favorite sports team. Others look like somebody crocheted an oversized zucchini out of Brown acrylic yarn. Even if you weren't particularly interested in a living sea cucumber, you might want to eat a dead one or even take one as medicine, but if you don't know already had to guess, would you bet a sea cucumber is an animal or vegetable they tend to come in to form like a sweet potato of the C. They look vegetable ish, but they are in fact animals the thing where we refer to them as cucumbers doesn't help. But they're Aquino terms, a file of marine animals that also includes starfish and sea urchins everybody in this violence has what's called Penn. Tomorrow symmetry? They have five arms arranged around a center point. Of course, the kindest thing you can say about a CQ Cumbria's physique is that it looks like a large hoagie bun that you wouldn't want to eat. But though it more closely resembles a slug than a star the five rows of tube feet that extend from its mouth to its anus give it the same basically out as say a very elongated sea urchin that fell over on its side seat. You have a different approach to reproduction than we do. They are usually born either male or female, but can change from one to the other during their lives. They communicate with each other by releasing hormones into the water, which is very similar to their style of reproduction. They expelled their gimmes. Those are the egg and sperm cells out into the water column. And just assume that they'll find each other just as they assume that their friend got the hormone message that they left sea cucumbers, eat tiny animals particles of algae and general see junk out of the water using frilly tentacles that between meals they keep hidden in their mouths what they have in the way of a brain is a ring. Of nerve cells around their mouth that tells them when it's time to eat burrow into the sand walk somewhere or attack and even though they look like tube, socks filled with modeling clay, a sea, cucumbers defense mechanism is pretty terrifying. Imagine you're roughhousing with a friend or sibling or maybe taking a martial arts class. I'm willing to bet that your opponents defense mechanism would not be to shoot out some of his respiratory organs at you out of his rear, but that's what seek you cover combat looks. Like, they have the amazing ability to regenerate the organs that they lose this way. Some species spit out sticky string like spider webs to trip up or in snare their enemies, while others heavy special toxin that kills or stunned small animals don't mess with sea cucumbers, but we do mess with sea cucumbers all the time some species are at risk of extinction because in some Asian countries sea cucumbers are the ultimate luxury snack. Some tropical species can go for between ten dollars and six hundred dollars per kilogram. Dried in mainland, China and one type. Tails for three thousand dollars per kilo sea cucumbers are also used in Chinese medicine to treat a variety of elements like muscle, aging compromised immune system, fatigue and arthritis. Some even suggested they could be used in cancer treatments. The variety is that are used in food or medicine are becoming increasingly rare due to overfishing or over cucumber ring as a result there around three hundred and seventy seven species of sea cucumbers on the red list of threatened species put out by the international union for conservation of nature seven of these are classified as endangered and nine as vulnerable, but we need sea cucumbers, not only are they economically important as a seafood they are essential to ocean ecosystems, they're important filtration systems for watery habitats. All over the world in some places in the deep ocean vast herds of sea, cucumbers, roam the ocean floor gobbling up detritus that drifted down from above. Plus, some species provide vital services for other marine life, the Pearl. Fish, for instance, takes refuge. Wjr innoc-, cucumbers anus sometimes entire schools of Pearl. Fish can find shelter in the rear end of a single seat. Cucumber? They usually don't mind much in less. They're trying to use their anus to breathe at the moment. Oh, yeah. Seat you numbers breathe through their Amos's. I forgot to mention that part. Today's episode was written by Jessica shields and produced by Tyler clay for more on this and lots of other bizarre, topics. Visit our home planet has stuff works dot com. My father is Keith hunter just Persson. He's known as the happy face serial killer. On one side of the coin is a loving family, man. And then on the other side of the coin he is everything that could hurt you. He goes from protected or predator. Have you face a new series from house to forks, new episodes out every Friday on apple podcasts or wherever you get podcast?

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