4.2 • 1.5K Ratings
🗓️ 14 March 2022
⏱️ 56 minutes
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This savory sausage, often served at breakfast, traditionally gets its rich color and flavor from blood. Anney and Lauren dig into the history and etymology of black pudding.
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0:00.0 | I'm Paul Muldoon, a poet who over the past several years has had the good fortune to record |
0:08.0 | hours of conversations with one of the world's greatest songwriters, Sir Paul McCartney. |
0:14.0 | The result is our new podcast, McCartney, A Life in lyrics. |
0:20.7 | Listen to McCartney, A Life in lyrics on the iHeart radio app, Apple podcasts, or wherever |
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0:30.5 | DOSING. |
0:31.5 | DOSING. |
0:32.5 | Oh, French dressing. |
0:34.5 | Exactly. |
0:35.5 | Ah, that's good. |
0:37.5 | I'm AJ Jacobs, and my current obsession is Puzzles. |
0:42.0 | And that has given birth to my new podcast, The Puzzler. |
0:46.4 | Something about Mary Poppins? |
0:47.8 | Exactly. |
0:48.8 | This is fun. |
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0:54.4 | Listen to The Puzzler every day on the iHeart radio app, Apple podcasts, or wherever you |
1:00.4 | get your podcasts. |
1:01.4 | DOSING. |
1:02.4 | Don't let biased algorithms, or degree screens, or exclusive professional networks, or stereotypes. |
1:14.0 | Don't let anything keep you from discovering the half of the workforce who are stars. |
1:18.8 | Workers skilled through alternative routes, rather than a bachelor's degree. |
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