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Simplest State

Simplest State

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The recognition of higher states of consciousness is a recurring theme that is evident in all cultures throughout history. What is the basis of our conscious experience—the cycle of waking, dreaming, and sleeping? The simplest state of awareness is a self-referral state. It is a field of all possibilities. As the physicist Eddington said, "The stuff of the world is mind stuff." The ancient Yoga Vasistha likewise teaches that this world appears material, but is ultimately pure consciousness. ...
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Curd is the Word

Brittany Bisset, The B's Cheese

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Welcome to Curd is the Word, the podcast that takes you on a delectable journey through the world of cheese! I'm your host, Brittany, a self-proclaimed cheese aficionado and your personal guide to all things cheesy. 🧀 **Unveiling the Flavor Palette:** Are you tired of feeling overwhelmed by the sheer variety of cheeses out there? Fear not, my fellow cheese enthusiasts! On Curd is the Word, we're here to unravel the mysteries of flavor profiles and tasting notes in the simplest, most delightf ...
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The Unstruck Drum of Eternity: Poetry of Kabir

Kabir - Interpreted by Jabez L. Van Cleef

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Continuing in the grand tradition of Rumi and Kahlil Gibran, explore the light within your own sensuality in the company of Kabir, the incomparable 15th century poet, weaver, mystic and musician of Benares. "Open the window to the west, / In the sky of love, now be lost; / Drink the sweeter honey that steeps / And imbues with heat, the petals / Of the lotus of the heart's lips. / Receive the waves in your body: / What splendor is in the warm sea! / Hearken to the sounds of conches / And bell ...
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----more---- Subscribe to our newsletter at: https://simplest-state.kit.com Join us in this captivating episode of Simplest State as we welcome George Barselaar, who details his study with Maharishi Mahesh Yogi and his move to Kashmir, India, to deepen his understanding of the Shiva Sutras. George shares his deep experiences and insights from study…
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Send us a text In this episode of Curd Is The Word, Brittany sits down with Nick Bayne, Head Cheesemonger at the Fine Cheese Company in Bath, England, to talk all things Baron Bigod — the British bloomy-rind cheese that looks like a brie but absolutely is not. They dig into Nick’s journey from actor to cheesemonger, why raw milk cheese imports are …
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Send us a text In this episode, we dive into Havilah, an award-winning Alpine-style cheese from New Jersey made by Cherry Grove Farm. Crafted from raw, pasture-based Jersey cow’s milk, Havilah reflects the seasonality, terroir, and careful cheesemaking that have earned it national and international recognition, including wins at the World Cheese Aw…
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Send us a text If there’s one cheese that deserves a spot on every holiday table, it’s Trader Joe’s Creamy Toscano soaked in Syrah. In this episode, I’m breaking down exactly why this wine-washed beauty has become a cult favorite—and why it might just be your new December must-have. We’ll talk about what Toscano cheese actually *is*, how Syrah tran…
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Send us a text In this audio-only episode, Brittany dives into Cornerstone—the raw-milk American Original cheese crafted from one shared recipe across three states. Created by Parish Hill Creamery, Cato Corner Farm, and Birchrun Hills Farm, Cornerstone is part collaboration, part terroir experiment, and entirely delicious. I break down how this che…
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Send us a text In this episode, Brittany digs into Cypress Grove's Humboldt Fog, one of the most iconic American goat cheeses. She breaks down everything you need to know: its creamy texture, the tangy yet gentle flavor, that famous ash line, and how the cheese ripens from a firm core to a luscious cream line. She also shares the story behind Cypre…
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In this insightful episode, we explore the profound teachings of the Bhagavad Gita, a revered text that addresses the universal themes of duty, righteousness, and the true purpose of life. Our guest is Dr. William Sands, an esteemed academic and researcher. Dr. Sands, a Sanskrit scholar, highlights the significance of the Gita across various cultur…
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Send us a text In this episode, Brittany dives into the world of Ossau Iraty, a traditional Basque sheep’s milk cheese from the French Pyrenees that’s as ancient as it is delicious. Discover how this AOP-certified cheese captures the essence of mountain pastures, seasonal rhythms, and centuries-old shepherding traditions. Brittany explores Ossau Ir…
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In this engaging conversation, Ron speaks with Dr. Craig Pearson, a distinguished scholar and PhD in Vedic Science. Dr. Pearson discusses his book 'The Supreme Awakening' which explores the universality of experiences of enlightenment across different cultures and eras, and has been praised by prominent figures like David Lynch. Dr. Pearson shares …
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Send us a text In this episode, Brittany dives into the rich, oozy magic of Quinta—a decadent, spruce-wrapped cheese from the women-owned Point Reyes Farmstead Cheese Company. Join her as she chats with Erin, Sales Manager at Point Reyes, about the happy accident that gave birth to this fan-favorite cheese, now celebrating its fifth birthday during…
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Send us a text In this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November’s best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try ch…
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Send us a text Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY. In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to commu…
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Send us a text Welcome back to another episode of Curd is the Word! Today, we're diving into the delicious realm of vegan cheeses. Join us as we explore the remarkable evolution of vegan cheese, sampling Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë. Prepare your taste buds for a flavorful adventure as we discuss the impressi…
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Send us a text Get ready for a whirlwind update on The B's Cheese business escapades! From figuring out farmer's markets to hosting tasting events and DIY charcuterie classes, this episode packs a punch. Britt dishes out tales from her cheesy past and reveals the delectable cheeses she's currently obsessed with. With her grand comeback to the podca…
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Send us a text Join your host, Brittany, as she is back with another mini episode - this time focused on cheese education (Yes! It's a thing!). Starting off with the Academy of Cheese, Brittany will talk about the rich history that brought the Academy of Cheese about and discuss how they dive into a range of topics from the fundamentals of cheese-m…
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Send us a text Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's…
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Send us a text Get ready for a fresh approach to cheese in Curd is the Word, Episode 8! Dive into our new "Send me Cheese" mini-series featuring the sensational offerings from Lakins Gorges Cheese in Waldoboro, Maine. In this episode we unwrap and discuss four delectable delights crafted with love and East Forty Farm's finest cow's milk. Join the f…
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Send us a text Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor.…
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Send us a text Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties…
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Send us a text In this fifth episode, welcome to 'It's Not Scary, It's Just Dairy' - a mini-series where Brittany talks about commonly seen cheeses at the cheese counter that have more eclectic names. Instead of being intimidated by this cheese, Brittany talks about each one and points out how there's nothing to be scared of because most of them ar…
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Send us a text Another episode, another breakdown of 2 artisanal cheeses. Like episode 3, they seem different on the surface, but Brittany soon learns just how similar they ae. Before we dive into the Cato Corners Farm Womanchego + the Valley Shepherd Creamery Senora, Brittany discusses some devastating recent cheese news around the world. But, on …
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Send us a text Curd is the Word Episode 3: Murray's Cave Aged Hudson Flower + Ovelha Amanteigado In the third episode, Brittany is back at it again - chatting about more artisanal cheese. She also touches upon how you can help support Vermont farms and farmers after the recent devastating flood. After that, back to business with 2 new cheeses this …
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Send us a text Curd is the Word Episode 2: Tulip Tree Creamery Hops + Goat Rodeo Bamboozle In this second episode, join Brittany as chats about her recent experience at the 2023 Cheesemonger Invitational and her favorite cheeses she was able to try. Lots of surprised there! After that, back to business with 2 new cheeses this week: the Hops cheese …
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Send us a text Curd is the Word Episode 1: Nancy’s Hudson Valley Camembert + Jasper Hill Cabot Clothbound Cheddar In this inaugural episode, Brittany shares her journey to learn more about cheese and who makes it. This episode features the Nancy’s Hudson Valley Camembert from Old Chatham Creamery in the Finger Lakes region of New York and Cabot Clo…
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Send us a text 🧀 Join Brittany, your witty and cheese-obsessed host, on a delectable sneak peek into the world of cheese on "Curd is the Word." Get a taste for flavor profiles, uncover hidden cheese shop gems, and embrace the vibrant cheese community in this captivating podcast. Prepare to have your taste buds tingling and your knowledge of cheese …
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George Barselaar was born in the south of Holland and grew up in Sydney, Australia. At the age of 18, George took a keen interest in Yoga, which inspired him to learn Transcendental Meditation (TM), and eventually, to become a teacher of TM. He went deeply into Vedic Science and Sanskrit, and developed a keen interest in Kashmiri Shaiva Philosophy.…
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With only a few precious hours left on earth–a miracle–a donor organ becomes available! His heart stopped for 6 minutes during surgery, but John's will was strong and he's here today to share profound insights into his Catholic upbringing, the expansion of his horizons at that mecca of the psychedelic counterculture–Haight-Ashbury, the realization …
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The Bambi Bucket, used in aerial firefighting in more than 115 countries, is a life-saving device that allows pilots to drop water on wildfires with precision. It was even used to fight the post-explosion fires after the tragic blast at the Port of Beirut, Lebanon and also to cool the nuclear reactor after the Tsunami tragedy in Fukushima, Japan. D…
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A fascinating discussion with James Hoggan, author of I'm Right and You're an Idiot - The Toxic State of Public Discourse and How to Clean it Up. Hoggan recalls his meeting with the Dalai Lama, and how the esteemed Buddhist monk, Thích Nhất Hạnh, taught him about compassionate listening and the inner ecology, advising James to, "Speak the truth, bu…
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Educated at Eton College and the University of East Anglia, Vesey Crichton was one of the early players in the burgeoning personal computer industry. Vesey learned meditation as a student and experienced remarkable benefits from the practice, which inspired him to become a teacher of Transcendental Meditation (TM). He relates the sense of privilege…
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Great approach to stop arguments and conflicts. Buy the rest of the series from the iTunes store. If you like the podcast, let others know by reviewing it on iTunes! Click here to listen to the podcast in iTunes. Need to listen but don’t use iTunes? Then the feed is http://www.philparker.org/feed/nlp/…
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Great approach to stop arguments and conflicts. Buy the rest of the series from the iTunes store. If you like the podcast, let others know by reviewing it on iTunes! Click here to listen to the podcast in iTunes. Need to listen but don’t use iTunes? Then the feed is http://www.philparker.org/feed/nlp/…
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Phil discusses the links between these important approaches to becoming present. Understanding how we can shift state from one of distraction to being present is essential to becoming mindful. This podcast sets up a context for the next podcast which teaches an excellent way to develop mindfulness. Part six of Phil’s latest tool to help the relucta…
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Putting things into perspective: A ten minute guided meditation on connectedness. Great for feeling all warm and fuzzy inside 🙂 Part four of Phil’s latest tool to help the reluctant meditator. A ten minute guided meditation on connectedness. Great for putting things into perspective and feeling all warm and fuzzy inside 🙂…
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Mindfulness in seven minutes. Rushed for time but want to start to master peace, calm and being present? Find yourself distracted when you mediate? Then this is for you. “My attention span is that of a goldfish but I found myself engrossed in seconds” Louise Use this track to train your mindfulness muscles on a regular basis. Part two of Phil’s lat…
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