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The private mom-and-pop campground features about 100 campsites and four cabins situated on 30 acres of property. A family-oriented facility, it attracts a good mix of seasonal campers and overnight visitors.

--⚠️-- VEJA MAIS -- ⚠️ -- 🎙️ Programa Célio Sauer: @oceliosauer https://www.youtube.com/@oceliosauer/featured ☕ Apoie com seu cafezinho: https://www.youtube.com/channel/UC9T07QVqCOErsdNO89ispMQ/join 🌆 Instagram: https://instagram.com/celiosauer/ 🗺 Informativos sobre Portugal: https://diariodacidadania.com/ ⚖️ Apoio técnico: https://www.sauer.pt 📩 E-mail (contatos ou sugestões): info@diariodacidadania.com -- 🏛️ -- CURSOS & GUIAS -- 🏛️ -- 👨‍🏫 Cursos (para advogados): https://advogadonomadedigital.com/ 📚 Livros: https://diariodacidadania.com...

In this first episode of Season Four, we look at: Wildfires and Power Infrastructure: Power lines and climate change are making wildfires worse, so it's time to think about smaller, local power setups. Chuckwalla National Monument: Creating this monument is a big step in keeping sensitive ecosystems safe from the impacts of climate change. Moab to Mojave Conservation Corridor: This amazing set of protected lands showcases a joint effort to preserve the Southwest's unique landscapes. Links to help alleviate suffering in Los Angeles: Pasadena Humane Society California Community Foundation ...

My cohost Dave and I are with a rising star in Asia's new youth, Noe Wei, a 3rd year Business student at Bangkok University. She gives us the inside story on Myanamar (Burma) her home country and an insightful discourse on cultural adaptation, white privilege, American's global influence, how to keep your culture intact while adapting to another, and how cross-cultural understanding can lead to meaningful change.

Simon Drake, general manager of The Store, Oxford, talks with James Shillinglaw of Insider Travel Report at last month’s ILTM Cannes luxury travel show. Drake describes his new property, which is located in a former department store in Oxford, England, and what it offers guests. For more information, visit www.thestoreoxford.com. All our Insider Travel Report video interviews are archived and available on our Youtube channel (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, ...

We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in advance always a plus when it comes to summertime entertaining.

The private mom-and-pop campground features about 100 campsites and four cabins situated on 30 acres of property. A family-oriented facility, it attracts a good mix of seasonal campers and overnight visitors. The post Dan Grossman describes Workamping jobs at Ames Brook Campground in Episode 313 appeared first on The Workamper Show Podcast.

What happens when a hedge fund manager turns his passion for travel into a thriving luxury business? In the latest episode of Travel Business Unpacked, host Meredith Calloway sits down with John Rees of J5 Travel to uncover his remarkable journey. From leaving a career in finance to becoming a top performer in luxury travel, John shares the pivotal moments that shaped his success.Whether you're curious about making a career leap, building a team, or excelling in the world of travel, this episode is packed with insights and inspiration. Tune in to hear John’s story of resilience, growth, and...

This applesauce is chunky and has character and a certain clout. Like most of our accent condiments and sauces, we use this in different ways: with beef, chicken, pork, or veal; as a sandwich spread; or alongside green salad, or a soft cheese.

You can use tapenade in sandwiches, as a dip, or to dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence olives and garlic-plus oil- packed anchovies, give it its singular Mediterranean esprit.

Jumbo shrimp are the largest and most expensive available. Every bite is worth it. The look of this is magnificent-it's a party dish.

We take a closer look at the earth beneath our feet. Writer Jennifer Lucy Allan delves into the human history of this ancient material, and we visit the maker Bisila Noha at her London studio. Then: Adam Weismann, co-founder of Clayworks, reflects on his journey working with clay as a building material and wall finish. See omnystudio.com/listener for privacy information.

Get ready for an electrifying ride as we sit down with legendary big-wave surfer Alo Slebir, known for fearlessly charging the monstrous waves at Mavericks. In this episode, Alo opens up about the impact of climate change on the world’s most iconic surf breaks, reflecting on shifting weather patterns, rising ocean temperatures, and their effect on wave conditions and coastal erosion.We dive into the thrill and danger of California’s dynamic geography, from riding towering waves to living on the fault lines that shape the coastline. Nelly & Alo share wild stories from growing up in an ...

We like to use Spanish, not Hungarian, paprika for this recipe because of its smoky flavor. Spanish paprika is not as easy to find, however, and is worth hunting for under the label Pimenton de la Vera. When you find it, buy it.Paprika loses its punch if kept too long on the shelf. Check before using. It smells pungent when fresh.

As we move into a new year we take a moment to reflect on an amazing last year and discuss our plans for 2025! Plus we include a post-Dopey Challenge Snippet! Want to be on the show? Fill out this form and we’ll be in contact with you real soon! https://dclpodcast.com/want-to-be-on-the-show/ Support our show via Patreon: http://www.patreon.com/dclpodcast Follow the DCL Podcast via: http://www.facebook.com/dclpodcast http://www.instagram.com/dcl_podcast Follow Lake at: https://www.instagram.com/mouse.gen https://www.youtube.com/@MouseGen Book your next Vacation with ...

Fresh garlic is pungent and sharp. Roasted garlic is just the opposite sweet and mellow in flavor, silky in texture. Because it has a more subtle flavor, it becomes a lot more cooperative as an ingredient. We think it is a must in some of our sauces and salad dressing. We swirl it into soups as a finishing touch. It's even great smeared on bread.

Hell Of A Weekend, festival organizado pela Hell Xis, vai regressar em 2024 após um hiato de seis anos. O evento regressa a Lisboa nos dias 20 e 21 de Julho à sala 1 do LAV - Lisboa ao Vivo.

Three different kinds of seeds cumin, coriander, and fennel encrust these tuna steaks, which we simply pan-fried. At Mangia, we like our tuna rare, deep red in the center. Follow the suggested timing below should you like it better done. If you have any tuna left over, place small chunks of it on tender lettuce leaves and serve as an hors d'oeuvre.

The addition of yogurt sets this baba ghanoush apart and makes it Mangia's. As anyone who loves eggplant knows, this is a wonderful dip for wedges of pita or for vegetables. It is also very successful served as an accompaniment to lamb or chicken. We roast the eggplants over the gas burner on the stove top. If you'd rather not do that, you can roast them in the oven. We prefer the charred flavor that only comes when you use the open flame.

Have you ever felt like life is passing you by and you aren't sure how to slow down and enjoy the moment?In this episode with Andrea Lee-Zucker, we explore the key ingredients that can help you live your life as art, embrace complexity with grace, and turn everyday moments into opportunities for inspiration.If you’re craving more presence, joy, and creative flow in your life, this conversation will leave you feeling inspired to trust your intuition and start right where you are.IN THIS EPISODE WE TALK ABOUT:Simple ways to hear your intuition loud and clearUnlocking the power of creativity ...