Townhall Review - October 19, 2024 In this week’s episode of Townhall Review, host Hugh Hewitt dives into the fast-approaching 2024 election.  Charlie Kirk and Trump’s political director, James Blair, discuss the importance of voter turnout, emphasizing that success hinges on getting the right numbers at the polls. Bob Frantz and Ohio Congressman Jim Jordan point out how the strategy of allowing non-citizens to vote is spreading across the country. As the election nears, Hugh touches on the growing phenomenon of “Trump Derangement Syndrome,” which Matt Continetti describes as reaching new heights of intensity. Continetti shares his insights during a teaser clip from Hugh’s full hour-long interview. Victor Davis Hanson talks about the Left's efforts to offend autoworkers, minorities, Catholics and more, demographics where the GOP has historically been weak are looking quite strong. Dan Proft and Amy Jacobson talk with Danial Mahony of Assumption University about the left’s increasing repudiation of Western values, illustrated by recent events such as Nottingham University’s decision to issue a trigger warning on Chaucer’s Canterbury Tales.  Dennis Prager reflects on the stark differences between Europe’s changing immigration policies and the United States', highlighting the growing divide between public sentiment and political action on immigration.See omnystudio.com/listener for privacy information.

In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture.  Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and owner.   MJ speaks on some of the history of flowers in Iran: Iran is called the country of flowers and nightingales. Potted flowers are popular because of a history of a shortage of water. Flowers in Persian cuisine, two of which are both aromatic and pleasing to the eye are saffron and rose petals.   Beata chimes in and notes the role of flowers sofrehs: Sofreh aghd Sofreh aide Norooz/Nowruz   Saffron in cuisine: In rice, with barberries called Zereshk Polo In preparing tahdig In steeping tea Use sparingly - it is considered a precious commodity and is strong in both color and flavor...it is a flavor enhancer, brings color and fragrance to the dish   Rose and rose water, also best used in moderation: In Persian sweets and desserts Rose water in Bita’s Jeweled rice Rose petals in loobia polo and mast o khiar In tea MJ touches on ‘real rose water’ from Iran   Golnar (also known as the fire flower): The flowers on pomegranate trees - very beautiful MJ speaks of her passion of pomegranate trees The color of fire   Golpar - angelica Finely ground and served sprinkled on fava beans Also sprinkled on pomegranate arils “Awakens all your senses”   Sumac Medicinal - antibacterial Most traditionally used on kababs and beef   Ask the Beats! More info regarding the “hot and cold foods” question from episode #21 asked by Mahsa, the Moody Persian. Regional (DNA influenced by where you are from, palate gets used to what is available) Hot and Cold foods in nature have to be in balance with each other Chai nabat (Tea with rock sugar) will help balance the foods The mast-o-khiar balance example… yogurt (cold in nature) with raisins and mint (both warm in nature)   Resource links and recipes from this episode:   Rice dishes: Bita’s Persian Jeweled Rice | Shirin Polo Beata’s Lubia/Loobia polo: Green Bean Rice | Lubia Polo   Yogurt sides: Bita’s Persian Yogurt Cucumber Dip Mast-o-khiar Beata’s yogurt cucumber dip: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Podcast production by Alvarez Audio