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Working Class Podcast

@workingclasspod

3 years ago
Co Creator: attorneyryan
Photo by Working Class Podcast on October 09, 2023.
Photo by Working Class Podcast on October 09, 2023.
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Posted On: October 10th 2023, 12:16 am
Tagged Users:
@attorneyryan
attorneyryan
@loewhaley
loewhaley
@lopezjeffrey
lopezjeffrey
A throw back to our very first episode! Check out my conversation with @loewhaley wherever you listen to podcasts.

#podcasts #workersrights #interview #society #careers #remotework #lawyer #workingclass
Comments (5)
gloriee4 3 years ago

gloriee4

❤️🔥👏

tootalltoonerdy 3 years ago

tootalltoonerdy

Did you say toodaloo at the end?? Asking the important questions.

beeemendes 3 years ago

beeemendes

She is a queen!

__michaelmartins__ 3 years ago

__michaelmartins__

Wow ideal collab

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Wait… Afghanistan’s currency is worth more than the Indian Rupee? 😳🇦🇫 At certain exchange rates, 1 Afghan Afghani (AFN) can convert to more than ₹1, which can definitely look surprising at first glance. But a currency having a higher unit value doesn’t automatically mean that the country has a stronger or healthier economy. Exchange rates are influenced by factors such as currency supply, monetary policy, trade flows and demand for foreign currency. So comparing ₹1 and 1 AFN alone doesn’t tell the full economic story. Still, it’s one of those currency facts that makes you look twice. 👀 #sarcasm #afghanistan #india #bharat #rupees
Happy Friday 🌼
Boil up bro! Ingredients - 3kg (6.6 lb) pork neck, bone in - 500g (1.1 lb) bacon bones - 1 tbsp salt - 1 tbsp pepperberry - 1 tbsp wattleseed - 1 large Kumara (sweet potato) - 3 waxy potatoes (Urenika, dutch cream, new potatoes) - 3 carrot - 2 brown onions - 1/2 white cabbage - 1 250g bunch, (0.5 lb) watercress - fry bread, to serve Method 1. Bring 5L (1.3 gal) of water to the boil in a large pot. Slice the pork into big chunks, about the size of your hand. 2. To the pot, add the sliced pork neck, bacon bones, salt, pepperberry and wattleseed. Simmer for 1 hour with the lid off. 3. With the skin on, cut the kumara (sweet potato) into quarters lengthwise, then slice crosswise into 4-6 thick pieces depending on the size of the kumara. 4. Peel and slice the onion into quarters, then slice the carrot and potato into a similar size. 5. Remove the core, then slice the cabbage into 6 wedge-shaped pieces and keep separate. 6. Once the pork has been simmering for 1 hour, add the kumara, onion, carrot and potato and continue simmering for a further 15-20 minutes. 7. Once the vegetables are soft, add the cabbage and watercress to the pot for 3-4 minutes before serving. 8. Serve with freshly made fry bread or sourdough.
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