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We Have The Receipts
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1 Love Is Blind S8: Pods & Sober High Thoughts with Courtney Revolution & Meg 1:06:00
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Happy Valentine’s Day! You know what that means: We have a brand new season of Love Is Blind to devour. Courtney Revolution (The Circle) joins host Chris Burns to delight in all of the pod romances and love triangles. Plus, Meg joins the podcast to debrief the Madison-Mason-Meg love triangle. Leave us a voice message at www.speakpipe.com/WeHaveTheReceipts Text us at (929) 487-3621 DM Chris @FatCarrieBradshaw on Instagram Follow We Have The Receipts wherever you listen, so you never miss an episode. Listen to more from Netflix Podcasts.…
Earth Eats: Real Food, Green Living
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Contenido proporcionado por Indiana Public Media. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Indiana Public Media o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Earth Eats is a show about food and farming. It’s storytelling, recipes, farm visits, and kitchen sessions. We have conversations with scholars, chefs, growers, and food justice activists. We hear from authors, artists, scientists, poets, and people who love to eat. Earth Eats is a production of WFIU Public Radio and Indiana Public Media.
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510 episodios
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Manage series 8079
Contenido proporcionado por Indiana Public Media. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Indiana Public Media o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Earth Eats is a show about food and farming. It’s storytelling, recipes, farm visits, and kitchen sessions. We have conversations with scholars, chefs, growers, and food justice activists. We hear from authors, artists, scientists, poets, and people who love to eat. Earth Eats is a production of WFIU Public Radio and Indiana Public Media.
…
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510 episodios
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דThe goal with the collective is to bridge that gap–so then there is a lot more equity and a lot more opportunity. Because these coffees are incredible and most of the time when they’re coming from people of marginalized identities, those people are ensuring that they’re honoring the farmers as well–and so the farmers are then getting equitable pay. And so it’s creating that throughout the supply chain.” This week on the show we’re talking coffee with Korie Griggs about the Color of Coffee Collective. They’re working to support equitable access in the world of specialty coffee. She also has a message about slowing down and taking time to smell the coffee. And we have stories from Harvest Public Media about growing a new super fruit in the Midwest, and returning buffalo to Native tribes.…
“When the phorid arrive, the ants release a pheromone that tells their nest mates, all the other ants that are in the vicinity, their sisters that are in the vicinity, tells them ‘Careful! The phorid are here! You better go back to your nest or get paralyzed.’” This week on the show, we get to nerd out on insects with Ivette Perfecto who studies biodiversity and agroecology. She’s got some wild stories to tell about bugs on coffee plants and the importance of understanding the delicate balance between species.…
“A community is not resilient unless those benefits that we have from natural resources, like urban trees, are distributed in a way that all people are benefiting from them. And we do know that we have areas of the city that have lower canopy cover and some of those are associated also with lower income communities and marginalized communities. And arguably those are the people [who] would be most benefited by ecosystem services and the benefits of trees.” This week on the show, a conversation with Sarah Mincey and Hannah Gregory of Canopy Bloomington, an organization dedicated to community engagement with the urban forest.…
“Studying food is a way to study how we are connected to the world of life around us. Whatever we think about humans being so cerebral, so intellectual–it really breaks down because we are a part of everything else around us.” This week on the show we talk with the author of The Book of Yerba Mate, Christine Folch about how one plant can tell us so much about ourselves, and the world around us.…
“[It’s] the same old narrative that we hear, that it only happens to white folks and white women. And I argue that eating disorders not only don’t discriminate, but they target marginalized communities such as women of color.” This week on the show, a conversation with Gloria Lucas, the founder of Nalgona Positivity Pride We’ll be talking about her organization’s social justice approach to eating disorders that centers the specific needs of Black Indigenous and communities of color and she’ll share details about her new eating disorders harm reduction program.…
“Filipino food is not really known like that, especially in Indiana, so we wanted to bring something new.” This week on the show, we visit with the owners of Pinoy Garden Cafe. They talk about what it means to them to bring authentic Filipino cuisine to Bloomington, Indiana and they share a recipe for vegetarian lumpia, a Filipino style spring roll that locals can’t seem to get enough of. Plus a story from Harvest Public Media about complications for farmers interested in growing hemp.…
Have you ever had a hunch about something, tested it out and been shocked by the results? That’s what happened to pharmaceutical microbiologist Funmi Ayeni. She took a traditional Nigerian home remedy and applied the rigors of scientific research to test its efficacy. The results were nothing short of jaw dropping. This week on Earth Eats, food research that could end up saving lives.…
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Earth Eats: Real Food, Green Living
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A man obsessed with making pizza at home shares his secrets and a local home cook shares Clara Kinsey’s persimmon pudding recipe.
“I love cookies. They’re hands-on, there’s a lot of technique involved in them, they’re really fun and easy to do with kids, they bake quickly,they’re perfect for gift giving any time of year, and they’re great. Holidays and baking go hand in hand. Join us for a collection of favorite wintery stories for the holiday season with Earth Eats. We drop in on a cookie baking workshop with kids at a food pantry, we enjoy a hot cup of coffee on a chilly bike ride, and we toast up a batch of maple granola for holiday gift giving. All that, plus CHESTNUTS on this special episode of Earth Eats.…
“Now, I love food! Let the people know–let the people in the back know, I–hey, I love food. I plan vacations around the top food spots. So, I love food. But I just don’t enjoy cooking” This week on the show we hear the story about a local business, Popcorn Kernels With a Twist. We speak with the owner, Virginia Githiri about what motivates her to run her own food business, since she doesn’t really like to cook.…
“It’s not about simply that protectionism and nationalism–that we only want to make sure that we eat Lithuanian food. It is a much deeper sense of urgency that as a state–and its political sovereignty–depends on the ability to produce food and feed its population for a long time.” This week on the show a conversation with sociologist Diana Mincyte who studies food systems in post socialist Eastern European states like Lithuania.…
“To know there is an invisible line between the index finger and that barely discernible trio of fruit swaying up in the canopy..” We’re honoring the fruits of the forests today, with a pawpaw piece from poet, Ross Gay. Plus, some favorite stories and recipes featuring persimmons. We also hear from Chef Freddie Bitsoie about creating pathways for Native cuisines.…
“Apple cake is a very family specific recipe–I’ve never heard of it anywhere else, seen it anywhere else. My gramma started it–for as long as I can remember we had it on Thanksgiving. It was served in a very specific bowl and as a child, for Thanksgiving everyone would look forward to the apple cake. And when that blue bowl came out on the table it was just like –gasp!-- there’s the apple cake. And you knew that Thanksgiving had arrived.” This week on the show, a Thanksgiving special featuring a dessert that’s served with the meal, a side dish that MUST be made correctly, and a daughter attempting to make her mother’s flan for the first time.…
“So, I like to say that bees are just like us. So, bees have a society, and they live in a built environment, [they have a] little house, just like we have a little house, and they communicate through dance. I don’t know if we communicate through dance, but I think dance is also a thing that humans do…” This week on the show we’re talking with microbiologist Irene Garcia Newton about the beloved honeybee. We learn about the various roles within a hive, and how the diet of a bee determines…well, EVERYTHING.…
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Earth Eats: Real Food, Green Living
![Earth Eats: Real Food, Green Living podcast artwork](https://cdn.player.fm/images/22455/series/pKbrW4Rg8tnvglG5/32.jpg 32w, https://cdn.player.fm/images/22455/series/pKbrW4Rg8tnvglG5/64.jpg 64w, https://cdn.player.fm/images/22455/series/pKbrW4Rg8tnvglG5/128.jpg 128w, https://cdn.player.fm/images/22455/series/pKbrW4Rg8tnvglG5/256.jpg 256w, https://cdn.player.fm/images/22455/series/pKbrW4Rg8tnvglG5/512.jpg 512w)
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“Imagine, we have dinner at 7, 8 pm–my baba would take all of the çörek to the bakery and have it baked and he’s back home at 10pm–doesn’t matter! Fresh tea, hot tea, feta cheese, olives, breakfast–that’s like your night breakfast the day before Eid.” This week on the show, we spend time in the kitchen with Derya Dogan. She is a PhD candidate in Education Policy Studies in Middle Eastern Languages and Cultures at Indiana University. She walks us through the steps of making her version of Poğaça–a Turkish hand pie filled with cheese and herbs. She shares treasured childhood memories of communal baking in her home town in Southeast Turkey.…
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