Talking coffee on CKNW with Gord MacDonald · 21 December 2016 by colin newell
We were talking coffee with Gord MacDonald from CKNW – 980 from Vancouver — with some really good questions.
This podcast (interview) is around 11 minutes long – so strap yourself in.
I average around 20 radio, TV or newspaper interviews annually and this was one of the better ones – a lot of these radio hosts are affable, enthusiastic and well read before they undertake an interview – honored to chat on the subject of my passion. Coffee. Love it.
Podcast – If you cannot see the audio player above, click here for the mp3 download.
Talking Ham Radio on CBC Spark with Nora · 11 November 2016 by colin newell
Social media and its evolution – where did it begin? And where is it going?
We enjoy a spectrum of social media tools and experiences in the 21st Century and rightfully so. We have the tools and the technology to make great things happen. But how did we get to where we are today?
Humans have been communicating, somewhat inefficiently, for thousands and thousands of years – with foot messengers, smoke signals and simple peer to peer links, one on one, through the chapters of human history.
It is only with the advent of the telegraph and, soon after, the radio that we can reach a lot of people, reliably and over great distances. And it was radio, in the form of amateur or ham radio, that facilitated the instantaneous and often random social connections that would become the World’s first social media medium.
I talked at length with Nora Young on CBC Spark. The entire show was around 55 minutes and covered some of the history of early social media and its links to amateur radio technology and popular music.
Feel free to enjoy the entire episode over here
Or, if you are short for time, have a listen to our near-5 minute chat with Nora on the subject so dear to my heart – Amateur or Ham Radio and its relationship to the modern social media we enjoy today. –
If you cannot see the audio player below, click here for the mp3.
Spectres of Shortwave Sneak Preview · 7 November 2016 by colin newell
This is a very short interview with a gal from Eastern Canada who is producing a film about the Radio Canada International transmitter site in Sackville, New Brunswick.
Spectres of Shortwave – An experimental documentary film about the RCI shortwave radio towers. Images captured on 35mm film accompanied by personal stories told by people who lived near the towers.
Listen to the Podcast |
Click here to play the audio in your browser -or click the link below to download this short interview…
Winter Storm Muffins re-mix Chapter 2 · 6 November 2016 by colin newell
I have been doing most of my own baking since I was 12 – and although I do not have a cookbooks worth of experience, I have come up with a few good things. These are a Daylight Saving Time classic to get over the shock of the time change!
One recipe that I have been making for over a decade is my Winter Storm muffin recipe – and I do reference it quite a lot on my blog as it has evolved some – so here is the re-mix:
The Dry – mix in a large bowl
2 Cups Whole Wheat flour
2 Cups All-purpose Flour
1 Cup Each; Rolled oats, Corn meal and (oat or wheat) bran
(A variation for me is using 3 cups of All-Bran for a classic Bran muffin or a sugar free granola mixture)
1/2 to 1 Cup dark brown sugar
1.5 Tbsp Baking Soda
1 Tbsp Magic Baking Powder
1/2 Tsp Kosher or Sea Salt
1/2 – 1 Tbsp Organic Saigon Cinnamon
1/2 whole fresh ground nutmeg
3/4 Cup unsweetened Apple Sauce
1/4 Cup Canola Oil
1 Tbsp Organic Vanilla
2 Cups Almond milk OR 2 Cups Goat’s milk
Almond milk (sugar free) is a healthy alternative to cow’s milk
and if you like an interesting flavour consider some organic Goat’s milk – great for the lactose intolerant among us.
Add Wet to Dry Mix – Do not over-mix.
I use a Kitchen-aid mixer.
Add from 2 to 4 cups of the fruit of your choice – I use finely chopped mango, or apple, or fresh Turkish figs, blueberries or anything in the way of frozen fruit medleys – the sky is the limit.
Another option is 1/2 cup of chopped nuts (any kind) in lieu of single cups of fruit.
A couple of times the mix seemed a little dry after the liquid was added.
Solution: Add a shot glass (2 fluid ounces) of your favorite juice; Orange, Cranberry, Lemon – whatever you have.
Pam spray 2 Muffin tins (I use a 12 and a 6)
Use an Ice Cream scoop for loading up the muffin tins – paper definitely not needed!
Bake for 24 minutes in a 375 degree oven – check for degree of done with a toothpick.
Poke the muffins. If the picks come out clean, you are good to go.
Let cool in pans for about 10 minutes and then air dry on cooling grid. Makes about 20 freezer ready muffins.
Ziploc freezer bags suggested for long term storage.
Fall colours Canadian Style Thai Turkey noodle Soup · 16 October 2016 by colin newell
It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.
Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.
What is special about this recipe is the addition of fresh uncooked Shanghai thick noodle which you can get at most Asian markets. It is an awesome addition to a very authentic recipe.
2 teaspoons canola oil
2 cups sliced mushrooms
1 whole chopped red bell pepper
1/2 cup minced peeled fresh ginger
6 garlic cloves, minced
1 (6-inch) stalk lemongrass, halved lengthwise
1/4 cup sambal oelek (ground fresh chile paste)
4 cups Turkey stock
1 standard tin coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
1 cups shredded cooked Turkey breast
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 package (250g) fresh Shanghai thick cut noodles
1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.
8.) While soup is simmering, bring sauce pan of water to boil. Cook the fresh Shanghai thick noodle for 4 minutes. Rinse with cold water. Add to soup. Simmer for a few more minutes.
Garnish with cilantro and green onions.
Serve with bread.