The agriculture stewardship organizations CleanFarms and the Peace River Regional District are renewing a successful agricultural plastics recycling program. Since 2021, a recycling partnership between Cleanfarms and the PRRD has diverted more than 55 tonnes of used grain bags and baler twine from local landfills.

Episode 314 features the founder and executive director of the New York State Baseball Hall of Fame, Rene LeRoux and the creator of Kick Ash Basket, Chad RomzekRene LeRoux is the founder and executive director of the New York State Hall of Fame’s for baseball, basketball, and hockey.  Rene returns to the show to discuss the outstanding 2025 baseball class which will be inducted during the November dinner in Troy, New York.  The inductees are Mike Turo, Joe Panik, Gary Carter, Brian Cashman, Frank

Cook-a-long with Samuel Goldsmith, in this bonus recipe episodeLearn more about your ad choices. Visit podcastchoices.com/adchoices

We’re celebrating 800 episodes of Dirty Linen at the moment. That is 800 conversations that show the power and possibilities of connecting around food.Today’s guest knows all about connecting over a meal. His specialty - pizza - is one of the best foods ever invented to bring a group together. Lorenzo Tron is founder of Shop 225 a pizza shop in Pascoe Vale South in Melbourne. He’s just back from the 50 Top Pizza awards in Naples, where Shop 225 was named best pizza place in Australia and 28th best

I can see your handwritten notes for "Fast Food in Moderation Podcast Episode 19"! You've got some interesting and passionate opinions about various fast food chains. Here's what stands out: **Your Fast Food Hot Takes:** 1. **Burger King > McDonald's** - You prefer their fries, burgers, and chicken sandwiches 2. **Applebee's vs Chili's** - You give a slight edge to Applebee's, though both are solid 3. **Sheetz > Wawa** - More menu options at Sheetz wins you over 4. **Royal Farms > Popeyes**

Welcome to episode 267 of Growers Daily! We cover: finding good mulches, the (somewhat false) productivity of conventional agriculture, and the changing landscape of farming information. We are a Non-Profit! 👇  🙌  DONATE 🙌 https://www.paypal.com/donate/?hosted_button_id=ALF4MZX26SVSQ https://app.candid.org/profile/16047666   Links for today:  The NTG Premier League Fantasy League:  https://fantasy.premierleague.com/leagues/auto-join/kpu9zv League Code: kpu9zv   Decreasing N fertilizer

In this bright and refreshing episode, Janina travels to the shores of Lake Garda to uncover one of Italy’s most exciting and underrated white wine regions - Lugana DOC.Her guest is Fabio Zenato, president of the Consorzio Tutela Lugana DOC, who brings three generations of family knowledge and a deep passion for the local Turbiana grape. Together, they explore the true identity of Turbiana, the unique glacial soils of the region, and why Lugana wines can age far beyond expectations. Expect

You've got to be full of passion to make it as a top chef. It's a highly skilled and physically demanding job that comes with long hours.Ruth Alexander talks to three celebrated and talented chefs from three different continents about the highs and lows of their careers. They tell Ruth why they love the job so much and whether chef culture has changed in the years they've been working in kitchens. Featuring May Chow, Chantel Dartnall and Sean Kenworthy. If you would like to get in touch with

In our latest podcast, host and Master Sommelier Chris Tanghe speaks with David Pearson of Joseph Phelps Vineyards. They discuss the history of the winery, its role in Napa Valley's development, and the origins and future of the brand's flagship wine, Insignia. David is the executive chairman of Joseph Phelps Vineyards. Prior to this role, he served as the CEO of Opus One for 16 years. He has also held leadership roles at Robert Mondavi and Meadowood Estate. David has a BS in fermentation science

While scouting for sites and ideas for you own venue, what if an opportunity arises to fill a gap in your own suburb. Not only creating your first venue, but adding an offering much needed in your own community too? Scott Eddington from Arnold’s in Kensington Melbourne joins us to talk about the wild ride of opening his first restaurant in his own neighbourhood. https://www.arnoldskensington.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

Today, Dave sits down with Eric Wareheim and Gabe Ulla, authors of the new book 'Steak House: The People, the Places, the Recipes'. Amongst friends, the discussion ranges from the magic of steakhouses to the ideal steakhouse order. The myriad types of potato sides are listed, the right way to order a martini is declared, and the idea of the steak dinner celebration as a descendant of the old-school hunt and sacrifice is posed. Dave also cooks a wet-aged and a dry-aged (or, at least, a little less

On the 66th episode of The Dinner Plan, host Maggie Hoffman talks to Michael W. Twitty, the author of Recipes from The American South. This vast collection highlights specialties from various regions across the South—and the history of each dish. This episode will make you hungry for gumbo and barbecue and caramel cake and chicken and dumplings. Luckily you can subscribe at TheDinnerPlan.Substack.com to get Michael’s chicken and dumplings recipe right now.___Thanks to today’s sponsors:The Zero

heesy and Fondue talk about a spy who made cheese, a spy named cheese, a spy saved by cheese, an operation called cheese and spies who used cheese as cover. And of course, we tell a very cheesy joke!Find us atwww.justcheesy.comand everywhere you enjoy social media!https://linktr.ee/JustCheesy***Newsly is the sponsor of this episode!Go tohttps://newsly.meto download the free app and listen to articles, podcasts and digital radio! Get aFREE1-Month Premium Subscription by using promo codeCHEESY.Start

Discover the haunted history of Halloween baking — and how it all began in Ireland! 👻Gemma and Ami uncover ancient Celtic traditions, spooky baking superstitions, and the Irish recipes that inspired modern Halloween — including Barmbrack and sweet fall favorites. Get the full story (and recipes!) on this week’s Knead To Know. 🧁 RELATED RECIPES: 🍞 Irish Barmbrack → https://www.biggerbolderbaking.com/irish-barmbrack/ 🍎 Apple Cider Caramel Sauce →

Join Ed & Dean as we discuss all the latest bourbon and distillery news!From billion-dollar expansions by Sazerac to Westward Whiskey's return to independent ownership, there's plenty happening across the bourbon world this week. MB Roland opened its new Cave City tasting room, Elijah Craig wrapped another successful Old Fashioned Week, Sherrie Moore joins Castle & Key and Evan Williams launched a new "Where Bourbon Begins" campaign. Meanwhile, California approved direct-to-consumer

In this episode of Whiskey Rocks, Joel and Chris sit down with Owen King, the distiller behind Iron Clad Distillery out of Newport News, Virginia, a brand that’s as bold and unapologetic as its name.Owen takes us deep into Iron Clad’s roots, from the Civil War history that inspired its name to the modern craft grit that defines its bourbon. We talk family hustle, local pride, and what it means to build whiskey with real backbone.This one’s got everything….stories of turning an old shipyard town into

Welcome to Episode 2509 of the Italian Wine Podcast. In this episode, Barbara Fitzgerald interviews Kathleen Willcox, an award-winning food and drinks journalist, to discuss Kathleen’s recent research and article on how millennials are reshaping wine collecting and consumption.Key Takeaways: Younger generations appreciate wine and are willing to spend, but they seek different experiences. Millennials and Gen Z care about what a brand stands for and its values. Making wine fun through

Food Scene New Orleans New Orleans is cooking up excitement, and the city’s dining scene is hotter than a pot of crawfish boil in July. Electrifying new restaurants, inventive concepts, and bold chefs are pushing the boundaries of tradition while honoring the soulful roots that make the Crescent City a global food destination.Kick things off down in the Warehouse District, where Le Moyne Bistro brings French finesse with a Louisiana twist. A Gulf tuna niçoise isn’t just a salad—it’s a bright, briny

Food Scene Chicago Chicago's Culinary Renaissance: Where Fire Meets InnovationChicago's food scene continues to evolve with remarkable intensity, blending the city's storied traditions with bold contemporary experimentation. The Windy City's latest dining landscape reveals a fascinating tension between honoring classics and embracing adventurous new concepts that are reshaping how listeners think about Chicago cuisine.The 2025 Michelin Guide additions tell a compelling story about Chicago's

Food Scene Portland Portland’s food scene isn’t just alive—it’s positively electric, sparking with the promise of new flavors, playful concepts, and chef-driven ingenuity. The city’s culinary landscape in 2025 is abuzz with openings like Sunday Sauce, a vibrant Italian American restaurant from Amanda Cannon—known for Brooklyn-style red sauce classics and a ’90s-themed cocktail list that dares you to relive your childhood, one buttered popcorn–washed old-fashioned at a time, according to Portland