Sinking Ships To Build Coral Reefs | The Blue Realm | Real Wild
They're floating junk yards...mothballed, decommissioned naval vessels, rotting away in dockyards around the world. Cutting them up for scrap is expensive, and leaving them to fall apart where they are is an ecological nightmare. Sounds like a job for...The Shipsinkers.
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BC Spirits #53 - Elderflower Off!
After tasting through the amazing new Elder Bros Farms Elderflower Liqueur this week, I wanted to attack and taste off the other elderflower liqueurs I have in the collection including Odd Society and Arbutus Distillery.
Join the #1 authority on British Columbia's distilling and spirit culture, we taste through some of BC’s burgeoning craft spirits, from the weird and wonderful to the eclectic. With in-depth tastings, to advice on how to mix craft spirits along with professional bartending tips and tricks; BC Spirits has you covered.
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An Easy Date Night at Home Sweetened with Nature Nate's Honey
We partnered with Roni Proter from Dinner Reinvented to share flavorful recipes for an easy date night in. From start to finish, these honey-sweetened bites and sips will set the tone for a fun evening at home.
Honey Ancho-Chili Grilled Chicken
Ingredients:
- 5 trimmed chicken breasts
- ¼ cup Nature Nate’s Raw & Unfiltered Honey
- 2 cloves garlic, diced
- 2 Tbsp fresh chopped cilantro
- 2 Tbsp ancho chili seasoning
- 1 Tbsp ground cumin
- 1 Tbsp salt (can use garlic salt)
- 1 tsp ground black pepper
- Juice from one lime
- ½ cup light olive oil
Directions:
In a large bowl, combine all the ingredients for the marinade and whisk. Add the chicken breasts, toss to coat and marinate for 30 minutes.
Heat a grill to medium high and make sure the grates are well cleaned. Grill chicken on each side for about 5-8 minutes or until cooked through. Place on a bed of cilantro rice and pour over avocado crema to serve.
Avocado Crema
Ingredients:
- 2 cloves garlic, crushed
- 1 poblano pepper, roasted and peeled
- 1 large handful fresh cilantro
- 1 cup sour cream
- 1 cup heavy cream
- 2 large avocados
- Juice from half a lime
Directions:
Simply place all ingredients in a blender and blend until smooth.
Cilantro Rice
Ingredients:
- 2 cups long grain rice
- 3 ¾ cup water
- 1 tsp light olive oil
- 1 garlic clove
- ½ cup fresh cilantro, washed and chopped
- Salt to taste
- Squeeze of fresh lime juice
Directions:
In a large pot, sauté set to medium heat, add the olive oil, whole garlic clove, rice and a generous pinch of salt. Sauté for a couple minutes or until rice is coated with the oil and just begins to toast. Add the water and the cilantro and bring to a boil. Cover with a lid and immediately turn the heat to low. Simmer for 25 minutes. Turn off the heat and leave covered for 5-10 minutes, then remove the lid, fluff with a fork and remove the garlic before serving.
Mexican Street Corn Salad
Ingredients:
- 2 ears fresh corn
- 1 lb cherry tomatoes (red, orange or variety of colors)
- 2 heads fresh Romaine lettuce
- ½ cup Cotija cheese
- ¼ cup salted toasted pepitas (pumpkin seeds)
- 2 avocados
- ¼ cup olive oil
- Salt and pepper to taste
Directions:
On a grill set to medium heat, brush the corn with olive oil and sprinkle with salt. Grill on all sides just until you get a small black char. Slice lengthwise on a cutting board and set aside. In a large salad bowl, add chopped romaine lettuce, then layer sliced cherry tomatoes, corn, crumbled Cotija cheese, cubed avocados and pepitas. Before serving, pour over honey-lime vinaigrette.
Honey-Lime Vinaigrette
Ingredients:
- 1 Tbsp Nature Nate’s Raw & Unfiltered Honey
- 1 garlic clove, minced
- Juice from one lime
- 1 tsp. Dijon mustard
- Pinch of cumin
- 1 tsp fresh cilantro, chopped
- ¼ cup extra virgin olive oil
- Pinch of salt and pepper
Directions:
Add all the ingredients into a small mason jar and shake vigorously until they honey dissolves. Pour onto salad or store in the refrigerator for up to 5 days.
Honey Ranch Water Cocktail
Ingredients:
- 2 oz Blanco tequila
- Juice from one lime
- 1 tsp Nature Nate’s Raw & Unfiltered Honey
- 1 Mexican soda water
- Chili lime to rim the glass
- Wedge of lime for garnish (optional)
- Ice
Directions:
In a shaker, combine the honey and lime juice and stir until the honey is dissolved. Pour into a chili lime rimmed cocktail glass filled with ice. Top with Mexican soda water and stir until combined. Place a wedge of lime on the corner of the glass and enjoy!
Honey Summer Berry Crumble
Ingredients for the filling:
- 2 cups fresh strawberries, quartered
- 2 cups fresh blackberries
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- Juice from half a lemon
- ½ cup Nature Nate’s Raw & Unfiltered Honey
- ¼ cup flour
- ¼ tsp cinnamon
- Butter for baking dish
Ingredients for the topping:
- 1 cup rolled oats
- ½ cup all purpose flour
- ½ cup Nature Nate’s Raw & Unfiltered Honey
- Pinch of salt
- ½ cup (1 stick) cold, unsalted butter, cut into small pieces
- Extra honey for drizzling
Directions:
Heat oven to 350. In a mixing bowl, add the berries and honey, lemon juice, flour and cinnamon and gently toss to coat. Place in a butter lined baking dish. In a separate mixing bowl, combine the rolled oats, flour, honey salt and cubed butter. Mix well and pour evenly on top of the berries. Drizzle honey on top liberally and bake for 45 minutes. Serve with whipped cream or our favorite all-natural honey vanilla ice cream (
For more honey recipes to sweeten your day, visit naturenates.com.
Regional street food | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Regional street food
00:00:59 1 Africa
00:01:08 1.1 Madagascar
00:02:46 1.2 Morocco
00:03:29 1.3 Nigeria
00:03:59 1.4 South Africa
00:04:33 1.5 Uganda
00:04:52 2 Asia
00:05:00 2.1 Bangladesh
00:05:39 2.2 China
00:06:38 2.3 Hong Kong
00:07:12 2.4 India
00:08:18 2.5 Indonesia
00:09:12 2.6 Nepal
00:09:39 2.7 Pakistan
00:10:20 2.8 Philippines
00:11:11 2.9 Taiwan
00:11:46 2.10 Thailand
00:12:46 2.11 Vietnam
00:13:14 3 Europe
00:13:22 3.1 Balkans
00:13:54 3.2 Benelux
00:14:23 3.3 Belgium
00:15:13 3.4 Czech Republic
00:15:30 3.5 Denmark
00:15:50 3.6 Finland
00:16:56 3.7 France
00:17:46 3.8 Germany
00:18:46 3.9 Hungary
00:19:17 3.10 Italy
00:22:36 3.11 Malta
00:24:24 3.12 Netherlands
00:26:26 3.13 Poland
00:27:33 3.14 Romania
00:28:35 3.15 Russia
00:29:25 3.16 Slovakia
00:29:59 3.17 Spain
00:31:03 3.18 Sweden
00:31:44 3.19 Switzerland
00:32:13 3.20 Ukraine
00:33:04 3.21 United Kingdom
00:34:24 4 Eurasia
00:34:33 4.1 Turkey
00:34:58 4.1.1 Istanbul
00:36:53 4.1.2 İzmir
00:38:48 4.1.3 Ankara
00:39:29 4.1.4 Adana-Mersin
00:40:52 4.1.5 Antep
00:41:58 4.1.6 Urfa
00:43:00 5 North America
00:43:09 5.1 Barbados
00:43:50 5.2 Canada
00:46:18 5.3 Dominican Republic
00:47:36 5.4 Haiti
00:48:00 5.5 Jamaica
00:48:45 5.6 Mexico
00:49:14 5.7 Puerto Rico
00:52:09 5.8 Trinidad and Tobago
00:53:29 5.9 United States
00:55:01 5.10 Virgin Islands
00:55:28 6 Oceania
00:55:37 6.1 Australia
00:57:26 6.2 New Zealand
00:58:18 7 South America
00:58:27 7.1 Argentina
00:59:55 7.2 Brazil
01:01:39 7.3 Chile
01:02:24 7.4 Colombia
01:04:14 7.5 Peru
01:04:35 7.6 Venezuela
01:05:22 8 See also
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SUMMARY
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Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being fresh and lighter than many of the cuisines in the area and draw[ing] heavily on herbs, chile peppers and lime, while street food of Thailand is fiery and pungent with shrimp paste... and fish sauce with New York City's signature street food being the hot dog, although the offerings in New York also range from spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles. In Hawaii, the local street food tradition of Plate Lunch (rice, macaroni salad and a portion of meat) was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.