検索キーワード： ホーム・ガーデン

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Barking is more than just noise. Barking is natural, and almost all dogs bark. It is one of the many ways dogs communicate with each other as well as with humans. In this book, author Turid Rugaas, well known for her work on identifying and utilizing canine calming signals, turns her attention to understanding and managing barking behavior.

The Book of Pet Love and Loss is a collection of quotations—poignant thoughts and memories discovered in letters, journals, diaries, memoirs, and other original sources—from beloved cultural figures who understood this singular experience so deeply, they felt compelled to write about it. This book dignifies the profound connection we share with our animal companions, but it also provides solace as mourners document their heartache over the loss of their cats, dogs, rabbits, birds, and other animals—even, in the case of Pablo Neruda, a mongoose.

塩加減ひとつ切り方しだい・カブの丸焼き　　皮をつけたまま調理するとジューシーに仕上がる・アスパラガス 卵のソース　　茹でる湯の塩分は２％に・春野菜のスープ　　野菜を小さく切ると複雑な風味が生まれる

著者の共用品推進機構は、長年、障害者に対して、日常生活で感じている「不便なモノやコト」「良かったモノやコト」を調査してきた。そこに寄せられた多くのナマの声を紹介。

When Rudolf Steiner gave these lectures 80 years ago, industrial farming was on the rise and organic methods were being replaced in the name of science, efficiency, and technology. With the widespread alarm over the quality of food in recent years, and the growth of the organic movement and its mainstream acceptance, perceptions are changing. The qualitative aspect of food is once again on the agenda, and in this context Rudolf Steiner's only course of lectures on agriculture is critical to the current debate.

ラジオ局J-WAVE（81.3FM）がおくる、音楽とマーケットを融合した都市型カルチャー・フェス「J-WAVE presents INSPIRE TOKYO -Best Music & Market-」の魅力を音声で伝えるポッドキャスト番組。「INSPIRE TOKYO（インスパイアトーキョー）」をつくる様々な人たちの声をお届けします！【EVENT INFO】「J-WAVE presents INSPIRE TOKYO 2025 ～Best Music & Market～ supported by Expedia」開催日：2025.7.10（木）～13日（日）OPEN 11:00 / END 21:00（予定）※7/10（木）のみOPEN 16:00 / END 21:00 （...

ごみを減らせば「運」を増やせる、掃除をすれば「人生」が変わる!――ごみと掃除と人生はつながっているんです! ごみを分ける、正しく捨てる、汚れをとる、汚れを予防する、清潔な空間を保つ、捨てない工夫をする、モノを大切にするetc.……

☕🌄 Mulai pagi cerah dengan cerita kopi Nusantara! Jelajahi jenis unik, bertemu petani kopi lokal, cicipi budaya Indonesia lewat kopi. Nikmati kisahnya di tiap seruput! Hosted on Acast. See acast.com/privacy for more information.

🏪✨新商品にはドラマがある！コンビニに並ぶ最新アイテムを深掘りして、開発秘話から楽しみ方までお届けします！あなたの知りたいが見つかる！ Hosted on Acast. See acast.com/privacy for more information.

会社員兼コーヒースタンド店主のすみへいがその日の日記を話します。音声版日記です。 最新は喫茶店やコーヒーのお話をしていませんが、そのうちすると思います。 ご質問等々は、各種SNS、メール、質問箱へお願いします。番組内でお応えさせていただきます。 https://radiotalk.jp/profile/127676/questions/create すみへいのポートフォリオ ➡︎ https://instagram.com/sumihei0611

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two - one a palaeoanthropologist, the other a molecular biologist - to begin exploring the many intersections between science and wine. This audiobook presents their fascinating, freewheeling answers to the question.

When Jane Bertch was seventeen, her mother took her on a graduation trip to Paris. Thrilled to use her high school French, Jane found her halting attempts greeted with withering condescension by every waiter and shopkeeper she encountered. At the end of the trip, she vowed she would never return.

The Bottom Line: The Real Stories Behind Restaurants is a straight-to-the-point, 50 minute podcast where restaurant operators and industry leaders share their biggest wins and toughest challenges. Each episode dives into real, unfiltered stories about what it takes to run a successful restaurant, from scaling operations to overcoming financial struggles. Whether it’s a breakthrough strategy or a hard-earned lesson, this podcast gives listeners actionable insights they can apply to their own businesses. It’s about the reality of the restaurant industry—not just the highlights, but the ...

Un jardín es un refugio ideal para huir del ajetreo del mundo y conectar con la naturaleza. Sin embargo, sabemos muy poco sobre los verdaderos beneficios de la jardinería. Investigaciones recientes demuestran que, cuando la practican, los presos tienen menos probabilidades de reincidir, los jóvenes en riesgo de exclusión tienden a perseverar en el sistema educativo y los ancianos viven más y mejor.

Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil for Dummies is full of things you might not know about how to taste, buy, store, and use this incredible—and increasingly popular—oil.

情報少なめラジオです。つらつらーと録ってつらつらーと配信してます。

A food critic chronicles four years spent travelling with René Redzepi, the renowned chef of Noma, in search of the most tantalising flavors the world has to offer. Hungry is a book about not only the hunger for food but for risk, for reinvention, for creative breakthroughs and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world.

Este es el audiolibro de “Cocina con Hierbas” de O’Langroo Publishers. Gracias por escuchar. Espero que te haya gustado. Este libro está disponible en varios lenguajes y en todas las grandes tiendas de audiolibros.

Il mito delle origini è quello che ci fa pensare che esista un punto magico della storia in cui tutto prende forma, tutto comincia e tutto si spiega; il punto in cui si cela l'intimo segreto della nostra identità. Ma perché quello delle origini è solo un mito? Il fatto è che le origini, di per sé, spiegano poco: l'identità nasce dalla storia, da come quelle origini si sviluppano, crescono, cambiano attraverso incontri e incroci spesso imprevedibili.