Podcasts about airbnb experiences

What if you could make a short rib dinner that tastes better than takeout, in less than 20 minutes?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover how to make Korean Galbi using beef short ribs – with a little planning, you can have dinner on the table in minutes. You'll also discover a healthy summer chopped salad with an unexpected flavor combination of sweet summer peppers, juicy mango, and tangy kumquats.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Sonya made a version of Galbi similar to this one from Onolicious. To learn more about Galbi (also known as Korean short ribs, or “LA Galbi”) check out this post by MaangchiSummer kumquat and mango salad by Melissa Mayo****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang?This week, we're taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family.By the end of this episode, you'll discover:Four complete summer menus, including a farmers' market feast and an homage to classic AmericanaMake-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guestsFruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruitListen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya's Farmers Market-Inspired Menu:Fried green tomatoes by Grand Baby CakesFried zucchini blossoms by Nicole Rufus for The KitchnCorn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid TableApricot kuchen with labneh whipped cream by Adeena Sussman from Food & WineKari's Midsummer Dinner Party Menu:Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitPeach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya's Southeast Asian Menu:Viet-Thai melon salad by Andrew NguyenGrilled "PokPok" Thai wings from Natalie ParamoreThai-glazed corn by Kay Chun for Food & Wine"Mango Royale" No bake Icebox Mango Cake from Hot Thai KitchenKari's Americana Menu:Raw Vegetable Pizza by Trent Pfeifer for Store Bought is FineGrilled okra rafts with cajun remoulade by Steven Raichlen for NYT CookingRoot beer BBQ sauce for basting grilled chicken cuts of your choiceSmashed potato salad from Two Peas and their PodIce cream cookie sandwiches or brownie ice cream sandwiches from Sally's Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking For more inspiration from our archives:Here's last year's summer hosting episode with four additional menusOur No-bake desserts for when it's too hot to turn on your ovenPlus, how to host a burger night at home that's better than takeout!****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Stewart Alsop hosts a conversation with Oliver Polzin, a founding team member of Meow Wolf and naturalist, exploring the intersection of creativity, conservation, and architecture. Oliver discusses his current postgraduate work at SCI-Arc in Los Angeles studying synthetic landscapes through an architectural lens, his deep fascination with Pleistocene megafauna and the La Brea Tar Pits, and his vision for creating a "biophilic culture" that reframes humanity's relationship with other species and ecosystems. The discussion ranges from Oliver's early work building mud caves at Meow Wolf to his current explorations of AI-assisted design tools, 3D printing with recycled materials, holistic grazing management systems for the Great Plains, and the ancient Amazonian practice of creating terra preta soil—all part of his broader investigation into how we can design interventions for climate and conservation issues while maintaining what makes us fundamentally human.Timestamps00:00 Stewart introduces Oliver Polzin from Meow Wolf's founding team and discusses how his yoga teaching there inspired the podcast's exploration of creativity and stress relationships.05:00 Oliver describes his architecture graduate program studying climate and conservation through synthetic landscapes, contrasting dark green naturalist ecology with bright green capitalist environmentalism.10:00 Discussion of conservation ethics and AI's potential for monitoring environmental systems, with Oliver explaining his journey from painting to experimental mud construction at early Meow Wolf.15:00 Stewart shares his robotics learning journey with ESP32s in Buenos Aires while Oliver questions humanoid robot design, suggesting functional form factors matter more than human resemblance.20:00 Oliver explores cardboard as material obsession and explains treasure hunt mechanics in Meow Wolf exhibits, creating dopamine-driven discovery experiences through layered storytelling.25:00 Stewart describes creating treasure hunts for Spanish learners in Buenos Aires parks while Oliver validates experiential art's growing importance in an increasingly digital culture.30:00 Conversation shifts to three-d printing flexible filaments for architectural models and Oliver's megafauna book project about La Brea Tar Pits Pleistocene fossils.35:00 Oliver connects Earth consciousness to Pale Blue Dot perspective, arguing humans face developmental threshold understanding planetary responsibility after 300,000 years as anatomically modern species.40:00 Deep dive into end-Pleistocene extinction events and megafauna loss, discussing two-ton capybaras and how predator relationships shaped human psychology and anxiety responses.45:00 Oliver presents speculative Great Plains biopreserve concept with de-extinct megafauna, contrasting holistic rotational grazing with destructive monoculture agriculture systems.50:00 Discussion concludes with Amazonian dark earth technology and indigenous landscape management, emphasizing need for biophilic culture embracing deep time ecological perspective.Key Insights1. Oliver Polzin is part of the founding team of Meow Wolf and is currently studying at SCI-Arc in Downtown LA in a postgraduate program called Synthetic Landscapes, which examines global scale climate and conservation issues through an architectural lens. Architecture exists between art and science, and he believes architectural thinking offers a valuable framework for designing interventions for climate and conservation challenges. This program represents a significant evolution from his earlier work at Meow Wolf, where he created immersive experiential art installations using materials like adobe and cardboard.2. There is an important distinction in ecological thought between what Paul Kingsnorth calls dark green and light green approaches to environmentalism. The dark green strain represents the older naturalist movement from the early twentieth century, focusing on biological systems, ecosystems, and endangered species. Light green emerged in the 1970s after the Earth Day movement and centers on clean energy, solar panels, and wind power as a way to maintain our current lifestyle. Oliver argues that the bright green approach represents a capitalist overlay that has captured the conservation movement, whereas true conservation requires focusing on actual biological systems rather than just technological solutions.3. The experiential art form that Meow Wolf pioneered still has enormous untapped potential, particularly as society becomes increasingly digital. Oliver believes there will be a huge wave of experiential desire in this decade as people crave human connection and real-world excitement. The treasure hunt and scavenger hunt format represents a compelling form of real-life RPG that creates meaningful human interactions. This type of experience design, which Meow Wolf developed through installations like the House of Eternal Return, plays with human dopamine systems by compelling people to open doors, explore spaces, and follow narrative threads through physical environments.4. The architectural model or dollhouse concept represents a crucial rhetorical tool that Oliver is learning to apply to climate and conservation work. Architects have long created physical models to show stakeholders what a building will be like, and this practice of showing a story in compelling ways for different types of brains is essential for getting traction on projects. While architectural models used to be made from foam core, paper, and balsa wood, they are now largely created through 3D printing, which allows for incredibly complex forms and interlocking structures that would have been impossible to construct manually.5. Oliver is obsessed with megafauna and the end Pleistocene extinction event that occurred roughly twelve thousand years ago. For three hundred thousand years, anatomically modern humans existed alongside massive beasts like short faced bears and American lions, and we were the smaller creatures in the ecosystem. The extinction of over one hundred genera of animals over ninety nine pounds, combined with sea level rise of nearly four hundred feet, fundamentally changed human existence and led to the development of agriculture and civilization. Much of our current psychological development, including anxiety responses, is still based on this time period when we lived among these massive animals.6. The current food system in the Great Plains is fundamentally broken compared to the historical managed food system maintained by Plains tribes, who sustained thirty to sixty million bison through 1800. Oliver explored a speculative project about turning the Great Plains into a massive biopreserve of de-extinct megafauna, contrasting the natural system of rotational grazing where predators keep herds moving with the current monoculture crop agriculture that requires external inputs like fertilizer, pesticides, and herbicides. The natural system builds soil and increases fecundity, while industrial agriculture degrades soil, creates toxic runoff, and produces genetically modified crops that feed animals in toxic concentrated feeding operations.7. The fundamental challenge facing humanity now is creating what Oliver calls a biophilic or ecophilic culture that is loving of other species and our home planet. This requires both psychological shifts and changes in how we design systems at all scales. The Amazon provides a powerful example of this, as recent LiDAR mapping has revealed that what appeared to be pristine wilderness was actually a vast tended garden created by indigenous civilizations who developed technologies like Amazonian dark earth through burning middens with various additives. These cultures understood how to be embedded in a web with other species while playing an important orchestrating role, offering a model for how humans might relate to other forms of life in our current era.

What if a pot of beans, or a packet of ramen noodles, could turn into an easy make-ahead meal? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make vegetarian bean tostadas with make-ahead friendly elements, and that are easy to assemble fresh on a busy weeknight. You'll also want to try a Dan Dan noodle salad with a tahini-chili crisp dressing that's perfect for meal prep lunches, and endlessly adaptable with seasonal vegetables.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Vegetarian Mexican tostadas from Muy Bueno Cooking Sonya used rojo chiquito beans which are also similar to the Domingo Rojo beans from Rancho GordoOur favorite coleslaw recipe from our SubstackVegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Fly By Jing original chili crisp and the extra crunchy version ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Have you ever come home from the summer farmers' market with bags full of beautiful produce and no idea what to make first?Summer farmers' markets are overflowing with abundant produce, but that can feel overwhelming. If you've ever wanted simple, seasonal recipes that let peak-season produce shine without spending hours in the kitchen, this episode is packed with ideas for warm-weather hosting and quick weeknight meals that you'll rely on all season. By the end of this episode, you'll:Learn new ways to make the most of ripe summer tomatoesDiscover a dramatic and easy way to make a delicious cherry dessertFind out how to take crisp cucumbers and combine them with a package of frozen dumplings for a 30-minute meal. Press play and make the most of every farmers' market trip this season!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tomatoes Southeast Asian Tomato Salad by Melissa Clark from The Splendid TableHeirloom tomato cracker salad by Karen Schroeder-Rankin for Southern LivingCornDeborah Madison's coconut corn from Vegetable Literacy, a favorite cookbook of Kari and SonyaGrilled corn with flavored butters by Amanda Neal for Food Network KitchenFresh beansSlow-roasted Romano beans from the AOC Cookbook, by Suzanne GoinGreen bean salad with greens, almonds, and dried cherries by Pamela Saltzman CucumberDumpling and smashed cucumber salad by Hetty Lui McKinnon from NYT CookingOkra Crispy Okra with Spicy Honey Sauce by Kwame Onwauach and adapted by Millie Peartree for NYT CookingCherriesCherries Jubilee by Daniel Gritzer from Serious EatsWild rice salad with pickled cherries by Lisa Lotts Bonus cherry recipes:Alice Water's sour cherry clafoutis recipe, which recommends keeping the pits in the cherry for an almond flavorSonya's pickled cherry (and watermelon recipes)More inspiration from previous episodes: Our 2025 Summer Farmers' Market Episode includes crispy corn cakes and two gazpacho recipesOur 2024 Summer Farmers' Market Episode Episode includes Sonya's one-bowl sour cherry cake and cauliflower salad sandwiches. Also check out our “Corn, beans, and squash” episode for more summer produce ideas!****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook, Braids for more Food Friends recipes!

Jann, Caitlin & Sarah discuss Jann's bunky renovation, Caitlin's journey selling her condo, and Sarah's summer move up north! Caitlin talks about her new SiriusXM job, the controversial UFC event held on the White House lawn for Trump's 80th birthday, the unifying power of sports following the Knicks win, and the importance of arts and culture. Finally, they express hope and resilience, reminding listeners that difficult times are cyclical and that kindness and unity are crucial for a better future. Check out Caitlin's new show with a SiriusXM Trial: https://can.siriusxm.com/player/show/the-boost/9b1595ae-2759-cf10-0d57-1d4b24631d63 #ASKJANN - want some life advice from Jann? Send in a story with a DM or on our website. Leave us a voicenote! ⁠www.jannardenpod.com/voicemail/⁠⁠ Get access to bonus content and more on Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/JannArdenPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Connect with us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.jannardenpod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/jannardenpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/jannardenpod (00:00) Welcome and Housing Updates (02:52) Caitlin's Housing Crisis (06:08) Sarah's Rental Journey (09:01) Airbnb Experiences and House Swapping (12:01) Caitlin's New Job and Media Landscape (14:59) Trump's 80th Birthday and UFC Controversy (25:42) The State of America: A Global Perspective (29:21) Unity Through Sports and Music (33:35) The Importance of Arts and Culture (36:57) Hope and Resilience in Difficult Times (40:00) Voicenotes Learn more about your ad choices. Visit megaphone.fm/adchoices

How do you get a perfectly fudgy brownie with a glossy top without using a box mix?In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!By the end of this episode, you'll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You'll also discover a simple sole meunière recipe that's buttery, lemony, and easy enough for a weeknight dinner.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Seriously fudgy brownies from Sally's Baking Addiction, Sonya also talked about the recipe in Sally McKenna's book: Sally's Baking 101 (which is different from the online version)More brownies we love:Alice Medrich's best cocoa browniesSonya's flourless chocolate tahini browniesFudgy brownies from Inspired Taste blogGlossy fudge brownies from Bravetart Sole Meuniere by Martha StewartSecret Food Tours: NYC – Chinatown & Little ItalyKari's best bite: pineapple pork bun at Mei Lai Wah BakeryAnd the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public schoolJoin Sonya on a Portland farmers' market tour through Airbnb Experiences!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.

Have a fridge full of summer berries and no idea what to make before they're past their prime?If you're standing in front of gorgeous summer berries at the farmers market but feel stuck making the same old recipes, this week we're sharing our favorite ways to make the most of berry season.By the end of this episode, you'll discover:Easy berry desserts that require minimal effort, including kid-friendly frozen yogurt pops and a British classic: Eton messBaking recipes that let peak-season berries shine, from snacking cakes to rustic cobblersNo-bake berry desserts for hot summer days, including one of our favorite recipes from Ina GartenPress play now and walk away with a full season's worth of berry dessert recipes that will help you turn every pint of fresh summer berries into something memorable.***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Links: Strawberry Brown Sugar Sour Cream Eton Mess by Sonya Raspberry Spuma by David Tanis for NYT CookingBlueberry galette from Sonya's Substack, Dream Kitchens Strawberry hand pies by Zoe BakesHuckleberry cake by James BeardFrozen yogurt and fruit pops by Riley Wofford for Martha StewartSmitten Kitchen Flag CakeStrawberry sheet cake with passionfruit buttercream by Zoe BakesBlackberry cobbler by Stella Parks for Serious Eats Frozen berries with hot white chocolate by Ina Garten For more berry inspiration, check out our previous episodes:Strawberries with Melissa Clark's double strawberry shortcakes and a giant strawberry tart made with store-bought puff pastry No-Bake Desserts with Sonya's recipes for strawberry tiramisu and raspberry mocha icebox cake “Year-Around Fruit Desserts includes an easy raspberry fool and a no-bake cheesecake ****For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What's the secret to hosting a dinner party without spending the whole night stressed in the kitchen?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you'll have two go-to entertaining menus: one for a smaller dinner party and one for feeding a bigger group. We're sharing the dishes, strategies, and make-ahead elements that help hosting feel more relaxed and enjoyable.You'll also discover prep-friendly mains and salads, a summery dip that disappears quickly, and two desserts built around sweet, jammy strawberries and tart rhubarb.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya's Hosting at Home MenuChicken schnitzel, like this one from Smitten KitchenCrispy Tofu Schnitzel from Live Eat Learn Charred asparagus and snap peasMarinated beets, dilly cucumber salad (both can be found in her cookbook Braids )Samin Nosrat's labneh dipMichael Solomonov's 5-minute hummus recipeNicole Rucker's Strawberry Rhubarb Pie Recipe from Amateur GourmetKari's Picnic- Style Menu Spinach corn dip by Hetty Lui McKinnon for NYT Cooking from Episode 282 Picnics + PotlucksCruditesChevre swirled with Calabrian chili sauce and topped with honeycomb (or drizzled with honey)Hailee Catalano's Mean Green Turkey Sandwich on pretzel rolls + vegetarian version on ciabatta rollsBig green salad with tons of dill and avocado with lemony orange-marmalade vinaigretteStrawberry rhubarb bars from Food Friends' Substack****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do private chefs actually cook for families during the week… and what can home cooks learn from it?In this episode, we're pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.But this episode isn't just about cooking for clients. We're sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.By the end of this episode, you'll discover:How to build “mix-and-match” weekly meal plans that don't feel boringStrategies for prepping proteins, sauces, and vegetables once and using them throughout the weekFour unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n' cheese (that has a secret serving of veggies)Tune in now to cook like a private chef in your kitchen!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:SONYA's -- Menu #1For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advanceDinner for that night (plus extra):Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chipsAdditional meals for mix and match throughout the week:Creamy Lentil tomato soup by Carolina Gelen for NYT CookingRoasted shawarma chicken thighs, also added onion wedges and placed on a sheet panTurmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currantsHerby tuna salad (recipe can be found in Braids)Mixed lettuces and cucumberGreen goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)KARI - Menu #12 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don't move it until it looks almost cooked through! It won't taste like mayo and it won't stick.Spicy skirt steak tacos with red cabbage - similar to Kari's approachRoasted cornGrilled zucchiniKari's Granola recipe is published in Sonya's cookbook, BraidsChicken cheddar sandwich paninis for the fridge similar to what Kari makesSONYA - Menu #2Family of 2, 1 low carb, 1 teenagerMonday:Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple saladTuesday:Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed riceWednesday:Sheetpan sausage with peppers and tomatoes with arugula saladThursday:Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauceKARI - Menu #22 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari's: use full-fat dairy and can sub canned pumpkin for the sweet potatoChicken cheddar sandwichpaninis for the fridge similar to what Kari makesRoasted delicata squash salad with kaleTuna saladChicken soup - simply made, recipe from our SubstackGranola barsStrawberries, apriumsIna Garten's honey orange yogurt****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What's the simple chef trick that can make a basic fish dinner taste restaurant-worthy?In this bite-sized episode, we share the best things we ate this week to inspire each other—and you.By the end of this episode, you'll want to try an easy technique for cooking fish at home that relies on one surprisingly simple ingredient: store-bought crème fraîche. You'll also discover two comforting weeknight meals— a noodle bowl and French onion crostini— both built from a single pot of rich oxtail broth and its tender meat.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Herb grilled halibut with creme fraiche (once cooked, brush the fish with the creme fraiche)Arancini made with sushi rice from Serious EatsWildwood Cookbook and Rustic Fruit Desserts Cookbooks by Cory SchreiberGrandma's beef and noodles by Gimme Some Oven – Kari used wheat ramen noodles in place of the egg noodles, and oxtail in place of the roastFrench onion crostini by Lemon Tree Dwelling ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?This week, we're simplifying grilling to make it feel more approachable, even on a weeknight.By the end of this episode, you'll:Learn how to get charred, grilled flavor at home, with or without an outdoor grillDiscover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity dessertsPick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season producePress play now for low-effort, high-reward grilling ideas you'll want to make all summer long!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Salads as MealsBig fat Greek salad with souvlaki-ish chicken by Meredith HaydnGrilled caesar salad by Vindulge and Kari's “secret ingredient” Caesar dressing via our SubstackVegetarianSoba with grilled mushrooms and tofu by Ali Slagle for NYT CookingSpanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit MeatGeorgian Shashlik (kebabs) from Silk Road Recipes Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT CookingFishGrilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)Mahi mahi tacos with fruity salsa from Food 52SweetsGrilled peaches with amaretti by Ina Garten via Food Network Grilled lemon pound cake with peaches and cream from Food & WineRice krispies treats toasted on the grill by Lena Abraham via Delish ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

How can a few pieces of chicken and a bag of frozen peas become a spring dinner worth repeating?In this bite-sized episode, we share the best things we ate this week to inspire each other — and you.By the end of this episode, you'll want to make Nigella Lawson's famous chicken and pea tray bake: easy enough for a weeknight, but impressive enough for guests.You'll also discover a beginner-friendly strawberry rhubarb streusel bar that's buttery, nutty, and jammy – and it's ideal for making ahead for a picnic or potluck.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Chicken and pea tray bake from Nigella LawsonKari's recipe for strawberry rhubarb crumb bars comes out Sunday (5/20) on our Substack ! It was inspired by Sally's Baking Addiction and Cooking Classy.Simple strawberry rhubarb compote to serve with scrambled oats from Feel Good Foodie ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you bring to a picnic or potluck that's guaranteed to impress, and won't wilt, melt, or fall apart before guests arrive?Summer entertaining sounds fun — until you're staring at a sign-up sheet, wondering what to make besides the same pasta salad.In this episode, we share 10 crowd-friendly recipes that travel well and hold up in warm weather. By the end of this episode, you'll:Discover quick and easy appetizers, like a Los Angeles-inspired fruit cup, and a summer twist on cheesy artichoke dipLearn how to stabilize deviled eggs, build sandwiches that improve over time, and choose desserts that are easy to transport and serveGet inspired to try two no-bake desserts – a s'mores take on Rice Krispies treats, and a no-bake milk chocolate piePress play now and discover your next potluck dish – it's the one everyone will be asking you to bring again next year!***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame. Their hummus is unbelievably smooth, bright, and it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off!***Appetizers and Small Bites:Mexican Fruit Cups by Isabel EatsMillion dollar deviled eggs by Sugar Spun Run or Parsi Deviled Eggs from Niloufer Ichaporia King's cookbook, My Bombay Kitchen, via Sujata MasseySpinach corn dip by Hetty Lui McKinnon for NYT Cooking Salads and Veggies:Vegetarian Dan Dan Noodle Salad by Hetty Lui McKinnon for NYT Cooking Kasha Varnishkes salad by Adeena SussmanSandwiches:Muffaletta Sandwich by Laura FuentesHailey Catalano's Mean Green Turkey SandwichDesserts S'mores Bars from Sarah Carey via Martha StewartCheesecake bars with all the berries from Smitten Kitchen Strawberry Biscuit Sheet Cake by Sarah Carey via Martha Stewart Carolina Gelen's Easy No-Bake Chocolate Milk PieMore inspiration from our archives!Potlucks and Picnics! Episode 179What do you eat on a road trip? Episode 195****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What recipes actually stick with you when you discover a new cookbook?In this bite-sized episode, we share the best things we ate this week to inspire each other and you.By the end of this episode, you'll want to bake a warmly spiced turmeric banana snacking cake. It's easy to make, easier to eat, and it comes from the "Diaspora Spice Co Cookbook" —the featured book at a recent cookbook club gathering. You'll also want to try a bright, simple carrot and cauliflower soup that feels especially right for spring cooking.Tune in for a quick dose of home cooking inspiration.***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:The Diaspora Spice Co CookbookTurmeric Banana Snacking Cake shared by Have a Little SomethingLemony Carrot and Cauliflower Soup by Melissa Clark for NYT Cooking ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Ever wonder what private chefs actually cook for themselves when they're tired, busy, craving comfort food, or stuck in a cooking rut?If your meals have been feeling repetitive lately, this episode offers a look at two real days of home cooking with new ideas to get you through the week. Through practical meal planning, freezer clean-outs, farmers market finds, and smart store-bought shortcuts, we share the kinds of meals we actually make on a regular day—approachable, flexible, and satisfying.By the end of this episode, you'll:Discover make-ahead breakfast: including a new take on chia pudding, a prep-friendly frittata, and a whole-grain muffin you can bake in minutesLearn simple ways to rely on your freezer to get dinner on the table — all you need is a bag of dumplings and a bunch of greensFind out how lunch can come together in 10 minutes or less and still feel fresh and substantialPress play now for a behind-the-scenes look at what two food-loving home cooks actually eat in a week — and leave with ideas you'll want to make right away!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Sonya Day #1Breakfast: Blackberry coconut chia pudding topped with fruit and almonds (blackberries and strawberries)Lunch: Jammy eggs, sauerkraut, fruit, veggies, sourdough crackers (Share crackers brand)Dinner: Berbere meatballs from NYT Cooking (unlocked), oven roasted sweet potatoes cubes with lemon rounds and onion wedges, spring salad with radishes and snap peasKari Day #1Breakfast: Breakfast brownies, a recipe I'm testing, but using this chocolate amaretti cookie as a starting point, subbing in oats, banana, dates, wheat bran, etc. Recipe forthcoming!Lunch: Beef kimbap from H Mart, dragon fruit, crunchy ramen chipsDinner: One-pan dumplings with kale by Ali Slagle from NYT CookingSonya Day #2:Breakfast: Millet muffin from Super Natural Every Day alongside a yogurt bowl with ground flax, pepitas, wild blueberries, goji berries, kiwiLunch: Spring chicken salad (with leftover chicken roasted chicken breast, sugar snap peas, scallions, celery stalk + leaves, mayo, whole grain dijon), strawberries, Bittman's sourdough, simple green salad with lemon and olive oilDinner: Black bean soup + “all the greens salad” with lettuce, sugar snap peas, cucumbers, bok choy, mint, scallion in a sesame soy dressing Kari Day #2:Breakfast: Life-changing egg frittata: I followed ratios with eggs, heavy cream, sharp cheddar, and caramelized onions; added tarragon, oregano, basil, blanched greens and ½ cup of pickled jalapenos.Lunch: Green leaf lettuce with lemony vinaigrette (use both whole grain and dijon mustard, add maple syrup, omit the thyme, use good olive oil) with tons of dill, chunks of avocado, and nasturtium from my gardenDinner: Beef bulgogi (pre-marinated from H Mart), lettuce wraps with kimchi, spinach, and bean sprouts, and the hoisin sauce approved by my friend Malin :)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if the key to more creative home cooking isn't more options — but better constraints?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You'll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:Ayse's poğaça (Turkish pastry) from SonyaSonya's baklava recipeJam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King's book, Heritage Baking (Thanks, Diane, for the rec!) ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are sheet-pan dinners the ultimate weeknight shortcut, or are they overrated?If you've ever tried one and ended up with soggy vegetables, unevenly cooked protein, or underwhelming flavor, you're not alone. In this episode, we break down what makes a sheet-pan dinner work, and how to get better results from simple, oven-roasted meals.We're sharing a handful of spring-forward recipes, along with the small technique shifts that make a big difference.By the end of this episode, you'll discover:A crispy rice sheet-pan dinner with everything you love about fried rice, without the stovetopA popular Nigella Lawson's tray bake that highlights spring produceHow to make sheet-pan eggs with herbs, vegetables, and feta for easy breakfasts, sandwiches, or quick dinnersIf you're looking for straightforward ways to improve your weeknight cooking, this episode will change how you use your oven!***This episode is brought to you by: Little Sesame HummusWe've both been longtime store-bought hummus skeptics… until Little Sesame.Their hummus is unbelievably smooth, bright, and fresh-tasting, and it's a product we feel good about — it was created by passionate chefs, they use regeneratively farmed chickpeas, and it's clean label certified.And now, Little Sesame has launched snacking options available at Targets nationwide. The lineup includes: a hummus snacker with pretzel pita chips, protein hummus with 10g of protein per pack, and hummus for kids — a grab-and-go pack perfect for lunch boxes and long car rides.Find Little Sesame at Targets nationwide or visit eatlittlesesame.com to find a store near you. Use code SNACKING10 for 10% off.***Links:Chicken and pea tray bake from Nigella LawsonLiz's roasted broccoli salad by Pinch of YumRainbow veggie sheet-pan with green tahini sauce by Jenn Eats GoodSheet-pan crispy rice with bacon and broccoli by Ella Quittner via Food52 Sheet-pan eggs and veggies by Ali Slagle for Food 52Puttanesca fish tray bake by Recipe Tin EatsViral sheet-pan Doner Kebab from Feel Good FoodieChili-stuffed poblano peppers from Taste of HomeOther recipes:Rainbow salad Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking ****For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

A Memorable Spring Menu, Seasonal Fried Rice & the Best Philly Sandwich | Best Bites with Special Guest David PageWhat makes a meal truly memorable? And what's actually worth repeating at home?In this bite-sized episode, we're sharing the best things we ate this week — and with special guest David Page of “Culinary Characters Unlocked” — to inspire each other and you.By the end of this episode, you'll discover a simple but unforgettable spring menu, a fried rice that makes the most of seasonal ingredients, and a Philly sandwich that lives up to the hype.We also get into a few cooking techniques, from reverse-searing steak to building a seafood stew, that are worth trying (or rethinking) in your own kitchen.Tune in for a quick dose of home cooking inspiration.***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tune into David Page's Culinary Characters Unlocked wherever you listen to podcasts!The menu from the birthday party: Farro & spring radish salad, spring green salad, marinated farm asparagus, thyme-scented baby new potatoes, Pacific NW smoked salmon, grilled Bavette steakThe potatoes were prepared similarly to simple roasted new spring potatoes (but add thyme!)Green garlic salsa verde from Wishbone KitchenKari's fried rice: Use avocado oil to fry the rice first; add butter and spring onion tops and cook until softened. Add scrambled eggs into the buttery onion mixture until just cooked. Add favas to warm them up; top with fresh dill and crumbled feta.David's best bites:Philly Roast Pork Sandwich from Serious EatsSF-style Cioppino (but David prefers to cook each fish element separately)Reverse-seared steak from Serious Eats****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Do your weeknight meals ever start to feel a little flat — even when you're cooking all the time?In this episode, we're talking to Yumna Jawad of Feel Good Foodie, known for her viral, approachable dishes. She shares how she transforms familiar recipes like banana bread, pancakes, and sheet-pan dinners with Mediterranean ingredients in ways that feel accessible for home cooks.By the end of this episode, you'll discover:The five Mediterranean ingredients to stock your pantry with, so you can easily whip up delicious weeknight dinnersUnderstand what makes a recipe go viral (including a must-try pasta)New ways to use up oats – including a unique take on a savory breakfastPress play now for practical home cooking tips that will make your meals brighter, and weeknight dinners feel easier!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Yumna's website, Feel Good Foodie, her Instagram, and her TikTokGrab a bag of her Oath Oats!Recipes:Strawberry rose pancakes and tahini banana bread, full recipes can be found in her cookbook: The Feel Good FoodieDry yogurt with strawberry and spirulina powderStuffed onions with ground beef and riceOvernight oats recipeOne-pot Arabic-style stewViral recipes: Baked feta pasta, pasta chips, and cottage cheese ice cream Yumna's top Mediterranean ingredients: feta cheese, dates, tahini, olives, oregano, lemon****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What actually wins a chili cook-off — and is it even the kind of chili you want to eat?In this bite-sized episode, we share the best things we ate this week to inspire each other... and you!By the end of this episode, you'll discover why Edna Lewis' "The Taste of Country Cooking" is an essential addition to any cookbook collection, plus the recipe from the book we can't stop thinking about.We also break down a cook-off-winning chili, along with other versions that may not take home a prize, but are staple recipes in our kitchens.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:The Taste of Country Cooking, by Edna LewisEdna Lewis recipes from Cookbook Club:Plum TorteSweet Potato PieBiscuitsEdna Lewis-style Spoon bread from Serious EatsRecipes for: Parker House Rolls, Salad of Grand Rapids Lettuce and Romaine, Ring Mold of Chicken with Wild Mushrooms sauce, and New Cabbage with Scallions can be found in the bookSonya's chili recipe from our Substack; two options – turkey and vegetarian!To get the winning chili recipe from the cookoff, Subscribe to our Substack here and you'll get it for free Sunday 5/3!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if one ingredient could turn your weeknight dinners into satisfying dishes in less than 30 minutes — without ever feeling repetitive?Cooking dinner can sometimes feel like a dull routine, but a simple can of chickpeas can change that. In this re-release of a fan-favorite episode, and with the help of Sarah Bond, nutritionist and creator of Live Eat Learn, we dive into the world of vegetarian meals built around our favorite versatile, affordable pantry staple. By the end of this episode, you'll learn how to:Whip up the 15-minute viral “Marry Me Chickpeas” Discover the unique, simple spice blend for addictive “Dorito” chickpeas – a snack-turned-main-dish that even reluctant bean lovers will enjoyCook up easy-to-make meatless dinners, like crispy, golden air-fried chickpeas and a flavorful sheet pan meal packed with vegetables Hit play on this episode to uncover the endless possibilities of chickpeas! ***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***LinksSarah Bond's Instagram, her site: Live Eat Learn – Easy Vegetarian Recipes, and her cookbook!Marry Me Chickpeas (with creamy Tuscan sauce)Roasted chickpea gyros Roasted veggie glow bowlsCopy cat Cafe Yum sauceCrispy air fryer chickpeas 15-minute chickpea tacos with creamy cilantro sauceChickpea blondiesVegan chicken and dumplings (with chickpeas!)Chickpea pot pieVegan aquafaba + coconut popsicles****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do you do with those jars of tahini, gochujang, and miso sitting in your pantry?If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!This week, we're answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.By the end of this episode, you'll discover:Easy, flexible ways to use tahini, gochujang, and misoGo-to ideas for sauces, sheet-pan meals, noodles, and moreHow a small spoonful of can add big flavor to your next stew, BBQ, or braiseTune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Tahini:Easy Tahini Sauce with just water and lemon from The Immigrants TableSonya's tahini sauce 3 ways from The Nosher (including with gochujang!)Sonya's Tahini Chocolate Chunk CookiesSonya's flourless Tahini Brownies from The NosherTahini roasted swordfish from Ham El-WayllyDavid Leibovitz has a a really good loaded tahini granola recipeSome of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods GojuchangGochujang Buttered Noodles by Eric Kim for NYT CookingSheet-Pan Bibimbop by Eric Kim for NYT CookingRoasted Gochujang Salmon by Sue Li for NYT CookingHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook TenderheartA great list of Korean recipes made with gochujang from MaangchiMiso Coconut Miso Salmon Curry by Kay Chun for NYT CookingMaple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking Nobu's Miso Black Cod from The KitchnMiso Caesar from Top Chef Melissa King from our Substack 5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Are you looking for quick, satisfying dinners and seasonal ideas to get out of a cooking rut and get dinner on the table faster?If you've ever come home with a bundle of asparagus, some greens, or a beautiful piece of fish— only to fall back on the same old routine— this episode is for you.This week, we're sharing 30-minute spring meals that feel fresh and seasonal but are built for real weeknights: minimal prep, big flavor, fewer dishes, and smart shortcuts.By the end of this episode, you'll have:Two easy stir-fries to make the most of asparagus seasonA surprisingly simple dumpling you can make in about 15 minutesA way to turn a small piece of fish into a Japanese restaurant-style meal at homePress play now to make your spring cooking simpler and easier!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:15-minute turmeric black pepper chicken with asparagus by Ali Slagle for NYT Cooking – we love the turmeric from Diaspora Co and from Burrlap & BarrelSteak and asparagus stir fry with rice by Martha Stewart Easy lamb meatballs for mediterranean bowls from Recipe Tin EatsLemony Peas and Dumplings by Carolina Gelen for NYT CookingJapanese Sashimi and Rice (Chirashi) by Staci Adimando for SaveurSalmon with Swiss Chard and Radishes (one-pot) by Emily Paster for Midwest LivingSome of our favorites from last year's episode: Sonya's sheet-pan lemony baby artichokes and potatoes, and also her simple roasted artichoke recipePenne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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How can one ingredient completely change your weeknight cooking?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make Ham El-Waylly's highly-rated Kung Pao tofu recipe that's perfect for breaking out of a cooking rut. You'll also want to try a loaded veggie sandwich that's a fridge-cleanout hero, and you'll discover a fresh take on a morning pastry.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Kung Pao Tofu by Ham El Waylly for NYT CookingHam El Waylly's new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham Raspberry Danish with puff pastry videoSonya's blueberry cheesecake danish recipeKari's Veggie Sandwich:Thickly sliced whole-wheat sourdough (Adrian Hale's recipe), but any thick-sliced fresh bread would work!Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled fetaMash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family's local fave Kaylin & Kaylin)Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in halfServe with your favorite chips!****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

When the weather warms up, soup can feel like it should be off the menu – but we believe that soup season can last all year, and may even be best in spring!This week, we're sharing 6 flexible soup-and-salad menus that celebrate seasonal ingredients while keeping home cooking unfussy. We're relying on light, brothy soups with greens and herbs, silky vegetable purées, and bright seasonal salads packed with herbs that are as satisfying as they are colorful. By the end of this episode, you'll:Rethink soup season with spring-ready recipes that feel both cozy and lightHave go-to soup and salad pairings for easy, complete meals for weeknights or entertainingFeel more confident turning farmers' market finds (or freezer staples) into vibrant dinnersWhether you're cooking for one or hosting a dinner party, press play now to bring fresh, feel-good spring cooking to your table!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Spring tortellini soup with peas and asparagus by Amelia Rampe +Strawberry kale salad from our Substack Lemony Carrot + Cauliflower Soup by Melissa Clark +Collard Green Salad with Ginger and Spicy Seed Brittle by Claire Saffitz for Bon AppetitSomen noodle soup with mushrooms and greens by Sue L for NYT Cooking + Vietnamese chicken salad from Food & WineLocro de Papas adapted from Anastacia Marx de Salcedo for Gourmet + Escarole salad with Horseradish and Capers by Ignacio Mattos for Bon Appetit Lentil tomato soup by Carolina Gelen + Alice Waters' baked goat cheese with spring lettuce salad Stracciatella with Broccoli Rabe from Sunset Magazine +Little Gem Salad with Lemon Cream and Hazelnuts by Joshua McFadden, adapted by Michael Gradyon and Nikole Harriott for Bon Appetit Other mentions:Lee Bailey's Soup MealsSpringtime Minestrone from our Substack ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if you could make pies from scratch with super-easy crusts and fillings for your next dinner party or potluck? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make tofu schnitzel that's shatteringly crunchy on the outside, tender on the inside, and completely plant-based. You'll also discover two easy pies: a saltine-crusted Atlantic Beach pie that's sweet, salty, and tangy all at once, and a creamy chocolate pie with an Oreo crust. Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***LinksCrispy Tofu Schnitzel from Live Eat Learn Chocolate cream pie with an Oreo crust by Samantha Seneviratne for NYT Cooking (unlocked)Atlantic Beach Pie by Bill Smith for NYT Cooking (unlocked), made with a saltine crust, creamy lemon-lime filling, and topped with tangy labneh-whipped cream topping ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home?This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation.By the end of this episode, you'll:Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring rollKnow exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crustDiscover the rhubarb recipe we make every single year, plus a new one we can't wait to tryListen now before your next market trip!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***AsparagusGrilled asparagus tofu spring rolls from Bojon GourmetBroiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home)ArugulaEasiest shaved asparagus and arugula salad from Canal House Favas & PeasSizzling Halloumi with Fava Beans and MintSpring onionsSpring onion and cheddar quiche with balsamic tomatoes from Olive MagazineDavid Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like)NettlesNettles on pizza or another recipeRhubarbClaire Saffitz's rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe FrancoisCoconut milk custard with strawberry rhubarb compote***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if a jar of beans in your pantry could turn into a curry you enjoy all week?In this bite-sized episode, we're sharing the most delicious things we cooked and ate this week to inspire each other — and you.By the end of this episode, you'll want to make a Kenyan weeknight-friendly mung bean curry that's rich with coconut milk and fully vegan. You'll also discover a chocolate almond cookie that's naturally gluten-free, perfect for using up extra egg whites, and elegant enough for any occasion.Tune in for a quick dose of home cooking inspiration, and walk away with two recipes you'll want to make again and again!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is April 8th at 4:30 PM PT!***Links:Nengu - Kenyan Mung Bean Curry from Baking HermannChocolate Amaretti Cookies by David Tanis for NYT CookingOttolenghi's amaretti cookie recipe***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What do professional chefs do differently — and how can you use those skills at home?It can feel like a lofty goal, but in this episode, Ham El-Waylly shows us how approachable it really can be. He shares practical, real-life cooking tips and easy, flavor-building techniques that work in any kitchen, no matter how busy or overwhelming daily life feels.By the end of this episode, you'll learn:How toasting pasta might change the way you think about spaghetti foreverA surprising method for transforming tofu into something everyone at the table will loveThe inexpensive, often-overlooked tools restaurant chefs rely on that can make a big impact in a home kitchenPress play to hear our conversation with the insightful and inspiring Ham El-Waylly, and discover new recipes and techniques you'll want to try out right away!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:You can find Ham El Waylly on Instagram, and visit his restaurant Strange Delight in Brooklyn!Check out his new book: Hello Home Cooking! Doable Dishes For Every DaySome of our favorite recipes by Ham, from NYT Cooking (unlocked):Kari's favorite Cauliflower Salad SandwichesHis very popular Kung Pao TofuCorn and Miso Pasta SaladBrown Butter Bucatini with Charred Cabbage Recipes we can't wait to make from Hello Home Cooking:Toasted Thin Spaghetti with Black Beans and ParmEggplant and Tofu RaguTahini roasted swordfish Date FudgeFrito Chocolate Ganache TartSome of Ham's favorite kitchen appliances and tools:Zojurushi Rice cookerFish SpatulaThe Kunz Spoon***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Ever had a recipe surprise you in the best possible way?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make our new favorite crispy vinegar-roasted chicken with garlicky crushed olive sauce that's easy enough for a weeknight and impressive for hosting guests.You'll also discover a one-bowl black bean brownie recipe that's ultra fudgy, gluten-free, and comes together with simple pantry staples.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Alison Roman's vinegar chicken with crushed olive dressingFudgy black bean brownies from Live Eat LearnA pineapple beet smoothie from Three Little Chickpeas***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if it could be easier to host and plan your next spring dinner party?Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions.In this episode, you'll discover:Dishes you can prep days in advance (both vegetarian and meat options)Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave aboutGrain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberriesHit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Previous Spring Hosting episodes with menus:Last year's and our very first episode on spring hosting from season oneSonya's Passover Menu:Sicilian tuna crudo by Coley CooksSonya's golden chicken and veggie soup with matzo balls and dill pistouSlow cooked lamb with white wine and potatoes by Alison RomanRoasted fennel onion and orange by Molly StevensSephardic leek patties from Fashion Tales BlogSimplest almond torte by Chaya Rappoport of Retro LilliesGrain free carrot cake from Smitten KitchenGrain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari's Seasonal Dinner Party:Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chipsSteak + spring veg with spicy mustard by Claire Saffitz for Bon AppetitMalted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya's rice pudding Sonya's Spring Entertaining Menu:Oma's green mountain salad by Sara Grueneberg for Food & WineSlow salmon with citrus and herb salad by Alison RomanGreen rice pilaf by Mark Bittman for NYT Cooking (unlocked)Strawberry cheesecake ice cream pie by Smitten KitchenKari's Casual Grilled Cheese and Soup Night:Bagna Cauda Dip with Assorted Vegetables from EpicuriousCreamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & LemonsNo-bake lemon mousse by Kristina Razon for The KitchnEpisode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground TurkeyA “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the WeekA “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Baking can be intimidating, but what if there was a recipe that was so easy, it was virtually impossible to have it not to have it turn out incredible? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make a classic French yogurt snacking cake that's foolproof for beginner bakers of all ages, and a roasted cabbage rice bowl that's a fridge-cleanout dinner and is packed with protein, flavored with tangy lime juice and salty-rich peanuts. Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: “No Measure” French Yogurt Cake from our SubstackRoasted Cabbage Salad with Spicy Lime Dressing by Kristina Felix for NYT Cooking Kari topped her salad with kimchi ground turkey from this lettuce wrap recipe by Alexa Weibel via NYT Cooking***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

You know that feeling when you open your fridge at 5pm and think: Okay, what am I actually making tonight?We've all been there. That's why today we're each sharing our top eight essential ingredients and the recipes that go with them. These kitchen essentials live in our pantry, fridge, or freezer at all times, no matter what. They're the real workhorses that pull double and triple duty across breakfast, dinner, weeknight meals, and entertaining.By the end of this episode, you'll:Discover why a simple jar of whole grain dijon belongs in every fridge, and how it transforms everything from egg salad to a creamy pan sauce for salmonLearn how two humble ingredients — shelf-stable milk and yogurt — unlock a surprising range of recipes, from a stack of perfect pancakes to a gorgeous 4-ingredient yogurt cakeFind out why hoisin deserves a permanent spot in the pantry, and how it can become the star of a weeknight noodle dish that will become your new go-toPress play now for inspo on how to stock your kitchen and make home cooking feel a whole lot easier!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Yogurt for…Green Goddess dressing from Love & Lemons4 Ingredient Yogurt Cake by Dels Cooking TwistAnd for ranch dressing, yogurt bowls, to make labneh, and moreShelf Stable Milk… Marcella Hazan's bolognese sauce from NYT Cooking (unlocked)Sonya's rice pudding Everyday pancakes by Mark Bittman from NYT Cooking (unlocked)Jordan Marsh's Blueberry Muffins adapted by Marian Burros for NYT CookingMac and cheese (box or homemade), guests who need milk in their coffee or tea, for smoothies and overnight oatsGround turkey or chicken for… Sheetpan turkey meatballs with chickpeas from Smitten Kitchen Or for Keema Shimla Mirch (Ground chicken with bell peppers) by Zainab Shah for NYT Cooking (unlocked), or Sonya's turkey kotleti (small turkey patties), or taco filling similar to what Kari and Sonya make from Feel Good Foodie, Mirepoix — aka carrots, celery, and onion…Many great soups start with carrots, celery, onion: like classic chicken soup and Clean-out-your-fridge veggie soup from our SubstackBig pot of beans or beans on toast from NYT CookingBeef Stew from Spend with PenniesWhole grain dijon mustard…For classic vinaigrette like this one by Samin Nosrat from NYT Cooking Sonya's golden egg saladCreamy mustard pan sauce from Serious Eats for salmonSonya's herby potato salad from our SubstackHoisin…Soy-Basted Chicken Thighs with Spicy Cashews by Sam Sifton for NYT CookingHoisin Garlic Noodles by Hetty Lui McKinnon for NYT CookingSlow-Cooker Pork Tacos with Hoisin & Ginger by Sam Sifton for NYT CookingKimchi Chicken Lettuce Wraps by Alexa Weibel for NYT CookingWhite beans…Spicy white bean stew with broccoli rabe by Alison Roman for NYT CookingMediterranean white beans and greens from Grateful GrazerBig bars of chocolate and bags of mini chocolate chips… Bars of chocolate for any chocolate chip cookie recipe and Kari's family's favorite flourless chocolate cake by Tyler Florence via Food NetworkMini chips to make Zoe Francois' Breakfast Cookies & homemade granola bars***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Building a top-ranked Airbnb Experience takes more than aesthetics — it requires systems, hospitality, and trust at scale. Christy Hunter, Founder & Co-Owner of Photowalk Nashville and one of Airbnb's top Experience hosts, shares how she turned photography into a multi-city travel business rooted in human connection. This conversation breaks down experience design, platform dependence, scaling with partners, and what both travelers and travel professionals can learn from businesses that prioritize transformation over transactions.Become a supporter of this podcast: https://www.spreaker.com/podcast/globetrotters-podcast--5023679/support.

MY NEWSLETTER - https://nikolas-newsletter-241a64.beehiiv.com/subscribeJoin me, Nik (https://x.com/CoFoundersNik), as I interview Sam (https://x.com/@thesamparr). In this episode, we dive into Sam's distinctive approach to building and running businesses. He shares how his desire for financial security led him to sell The Hustle and why he believes in laser focus on a single venture like Hampton, despite being constantly bombarded with new ideas. We explore his insatiable curiosity for information and his unique methods for manifesting success, from his analog journaling to actively seeking out "weirdos" to identify the next big trend. Discover what sets Sam apart, why he finds stubbornness and disagreeableness to be common traits among the ultra-successful, and how he views the traits that truly define successful people.Questions This Episode Answers:• How does Sam maintain focus on one business despite being exposed to countless opportunities?• What are Sam's personal strategies for integrating new information and generating insights?• How does Sam identify potential future trends by seeking out "odd" or "strange" people?• What surprising commonalities has Sam observed among highly successful individuals he's interviewed?• What seemingly small "indulgence" does Sam recommend for entrepreneurs seeking a better quality of life?Enjoy the conversation!__________________________Love it or hate it, I'd love your feedback.Please fill out this brief survey with your opinion or email me at nik@cofounders.com with your thoughts.__________________________MY NEWSLETTER: https://nikolas-newsletter-241a64.beehiiv.com/subscribeSpotify: https://tinyurl.com/5avyu98yApple: https://tinyurl.com/bdxbr284YouTube: https://tinyurl.com/nikonomicsYT__________________________This week we covered:00:00 From Hot Dogs to Millions: The Journey Begins02:48 Building a Lasting Legacy: The Family Business06:07 The Dilemma of Focus: One Business or Many?08:55 The Fear of Selling: Regrets and Reflections11:46 The Quest for Financial Security: Balancing Risk and Reward15:02 The Blueprint for Success: Learning from the Greats17:56 The Art of Reflection: Integrating Knowledge into Action20:48 Connecting with People: The Power of Relatability24:01 The Value of Diverse Experiences: A Unique Perspective28:25 The Importance of Health and Family Connections29:57 Redefining Wealth Beyond Money31:24 Embracing Life's Richness and Indulgences33:47 The Journey to Financial Comfort34:16 Superpowers: Tenacity and Curiosity36:03 The Airbnb Experience and Lessons Learned39:51 Building Networks and Community43:02 Curiosity as a Connector44:29 Identifying Trends and the Value of Oddities55:54 Closing Thoughts and Call to Action

What if your guests' best memories outside your property could skyrocket your reviews? In this episode, we dive into Airbnb Experiences and how you—yes, you—can leverage them to boost income, deepen guest connections, and improve satisfaction. Whether you're hands-on or prefer to delegate, this is a game-changing strategy every host should know. 5 KEY TAKEAWAYS FROM THIS EPISODE • Why off-property guest experiences can impact your Airbnb reviews—for better or worse • The untapped income potential of hosting unique local experiences (without doing them yourself) • How to research, price, and market your Airbnb Experience like a pro • The key to crafting irresistible listings using guest reviews and AI tools • Why setting clear expectations is crucial—and how to ensure 5-star ratings every time Airbnb Experiences are more than just tours—they're tools to increase guest satisfaction and drive more bookings. Whether you're ready to host or simply want to recommend amazing local adventures, this episode gives you the blueprint to boost your brand. Be sure to subscribe and share with fellow hosts who want to elevate their rentals. RESOURCE LINKS Check out our videos on YouTube: https://www.youtube.com/@ShortTermRentalRiches Grab your free management eBook: https://strriches.com/#tools-resources Looking to earn more with your property (without the headaches)? Chat with our expert management team: https://strriches.com/management-services/

Christy Hunter started Photo Walk Nashville seven years ago after discovering Airbnb Experiences, combining her photography skills with local knowledge to create tours that capture memories for travelers. What began as open photo shoots quickly evolved as she learned to segment products for different customer types—bachelorette parties, couples, solo travelers, dog owners, and corporate groups.The conversation covers her product development journey, including early mistakes like mixing incompatible customer types and learning when to say no. Christy emphasizes the importance of local partnerships, sharing examples like teaming up with cosmetic brand Winky Lux for a home base and an apartment complex for rooftop access.On marketing, Christy shares her successful TikTok strategy: having team member Gina speak directly to camera as if she were a past guest ("You have to do this one thing in Nashville..."), which drove multiple viral videos and direct bookings. She also discusses influencer marketing from both sides—as a tour operator and as an influencer herself—stressing the importance of clear communication, doing research on engagement rates, and not asking for specific deliverables.Christy expanded to Charleston this year when a team member relocated, keeping the same operational model rather than franchising. She's also building Go To Nashville, an OTA reselling partner experiences through Tour Base's affiliate system. Looking ahead, she's focused on increasing capacity utilization rather than geographic expansion, and launching a consulting business to help other photographers and retailers enter the tourism space.Top 10 TakeawaysShe learned to segment products by customer type after mixing incompatible groups. Couples from Ohio and bachelorette parties on the same tour didn't work. She created separate experiences for bachelorette parties, dog owners, proposals, and corporate groups. She also had to add rules like no showing up intoxicated.Local partnerships solved operational problems. She partnered with Winky Lux cosmetics to use their store as a tour base. She partnered with an apartment complex to do one event per month in exchange for building access, free parking, gym, pool, and exclusive rooftop access for a champagne add-on.She met business partner Gina through Airbnb host meetups. Gina developed scheduling systems for Photo Walk and now leads their TikTok strategy. They found a part-time scheduling manager who is also one of their hosts to keep operations in the family.Styled shoots solve the content creation problem. Designate one day per quarter or year, hire models (friends and family work), hire a photographer, and simulate the tour experience. Creating content during real tours is too difficult.Their TikTok strategy: Gina speaks as if she's a past guest. She says "you have to do this one thing in Nashville" direct to camera. They had multiple viral videos and saw direct booking surges. They repeat the same hook for different demographics. TikTok shows it to different audiences each time.Influencer marketing is about clear communication and research. Look at engagement rates, not follower counts. Check if they have real followers by looking at views relative to follower count. Don't ask for specific deliverables. Show them a good time and they'll naturally post. Get expectations in writing.She hires photographers who are connectors and storytellers first. Technical skill matters, but being a people person is more important. She uses live view mode to avoid putting the camera between her and the guest. She tells guests upfront she has posing ideas so they relax.She tracks booking sources through Peak's intake form. She asks "how did you hear about us?" Her biggest...

This week we're discussing season 2 of Netflix's Nobody Wants This, starring Kristen Bell and Adam Brody. And Emily K cannot believe she forgot to bring up all the product placement.  This episode is an Airbnb Experience. (No it's not)

This morning on Good Morning Hospitality, Michael Goldin, Brandreth Canaley, and Jamie Lane explore three major forces reshaping travel and hospitality. First, they examine how the rise of agentic AI could transform OTAs into passive order-takers. Next, they dive into the new social-features rollout on Airbnb Experiences that aim to deepen guest-to-guest connection and engagement. Finally, with the U.S. federal hiring freeze entering day 27 of the shutdown, Jamie brings data and insight on how this continues to ripple through airports, national parks, and hotel-adjacent services. Presented by ⁠⁠Lodgify⁠⁠ Follow the Hosts: Brandy Canaley – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Jamie Lane – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Michael Goldin – ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Connect with Skift: LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/company/skift/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ WhatsApp: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://whatsapp.com/channel/0029VaAL375LikgIXmNPYQ0L/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/skiftnews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/skiftnews/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Threads: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.threads.net/@skiftnews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Bluesky: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bsky.app/profile/skiftnews.bsky.social⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ X: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/skift⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Subscribe to ⁠@SkiftNews⁠ and never miss an update from the travel industry.

Hey, Heal Squad! On this week's chatshow, Maria is joined by the Kweenz, Gabbie and Willow, for a fun conversation on how hobbies can truly act as medicine. Together they share 5 hobbies that heal, from gardening and cooking to dancing and journaling, and break down the science-backed benefits each one has on your mind, body, and soul. The Kweenz also spill ALL the details on their unforgettable Airbnb experience at a hidden little farm in LA, where they got a hands on reminder of just how powerful simple, intentional activities can be for reconnecting with yourself and the world around you. If you're looking for new ways to reset, spark joy, and invite healing into your daily routine, this will help you rediscover the easiest hobbies that nourish the spirit and strengthen the body. Airbnb Experiences: https://www.airbnb.com/s/experiences HEAL SQUAD SOCIALS IG: https://www.instagram.com/healsquad/ TikTok: https://www.tiktok.com/@healsquadxmaria HEAL SQUAD RESOURCES: Heal Squad Website:https://www.healsquad.com/ Heal Squad x Patreon: https://www.patreon.com/HealSquad/membership Maria Menounos Website: https://www.mariamenounos.com My Curated Macy's Page: Shop My Macy's Storefront Prenuvo: Prenuvo.com/MARIA for $300 off EMR-Tek Red Light: https://emr-tek.com/discount/Maria30 for 30% off Airbnb: https://www.airbnb.com/  Briotech: https://shopbriotech.com/ Use Code: HEALSQUAD for 20% off  Join In-Person Heal Retreat Waitlist! https://mariamenounos.myflodesk.com/heal-retreat-waitlist ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content (published or distributed by or on behalf of Maria Menounos or http://Mariamenounos.com and http://healsquad.com) is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions. This podcast is presented for exploratory purposes only. Published content is not intended to be used for preventing, diagnosing, or treating a specific illness. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment.

Meet Samantha Davis, founder of the Ultimate Secondhand Shopping Experience in NYC, the #1 ranked thrifting tour in the Big Apple! After launching in 2018 via Airbnb Experiences, she's now leading thousands of visitors through over 300 secondhand stores in the five boroughs and changing how people view secondhand shopping. In this week's episode of the Get Thrifty Podcast, Samantha shares her journey from solo tour guide to resale entrepreneur and offers tips from her travels around the globe.  You can learn more about Samantha's tours by going to vintagebossbabes.com.   SHOW NOTES: Believing in the “thrifting gods.” Vintage tourism. How she got into the reselling biz early on and how it's evolved over the years. Creating thrifting experiences for a global audience through tours of New York City. Tales from her thrifting travels around the world. Exploring and touring the over 300 secondhand stores in the five boroughs. How her “personal shopper” guides help people on the tours find treasures. How she customizes her thrifting tours. Why Brooklyn is her favorite secondhand shopping spot in the city.

Want to learn more about Vodyssey or start your STR journey. Book a call here:https://meetings.hubspot.com/vodysseystrategysession/booknow?utm_source=vodysseycom&uuid=80fb7859-b8f4-40d1-a31d-15a5caa687b7In this episode of the Vacation Rental Revolution podcast, Shawn Moore and Jake Shehee discuss various topics ranging from humorous travel anecdotes to serious discussions about the WNBA's profitability and the importance of guest experience in short-term rentals. They explore the challenges of operating in the vacation rental market, the significance of effective communication with guests, and the impact of branding on property management.FOLLOW US:https://www.instagram.com/vodysseyshawnmoorehttps://www.facebook.com/vodysseyshawnmoore/https://www.linkedin.com/company/str-financial-freedomhttps://www.tiktok.com/@vodysseyshawnmooreChapters:00:00:00 Intro00:02:47 Air Travel Embarrassments: The Checked Bag Dilemma00:05:40 Alien Encounters: A Lighthearted Take on Space News00:08:52 WNBA Controversies: Pay Us What You Owe Us00:15:49 Airbnb Experiences: The Importance of Guest Amenities00:21:01 Understanding Airbnb's Pricing Structure00:24:19 Creating a Positive Guest Experience00:27:30 Raising the Bar in Short-Term Rentals00:30:44 Navigating Property Management and Branding00:36:33 The Value of Lifetime Access in Coaching

Joe & Sam go through their Case of the Mondays. Sam does a deep dive into his Airbnb experience in Montreal this past week! Joe goes on a rant about why Late Night TV is dead! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Joe & Sam go through their Case of the Mondays. Sam does a deep dive into his Airbnb experience in Montreal this past week! Joe goes on a rant about why Late Night TV is dead! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Is it possible to earn $1.5M without owning real estate? Can Airbnb automation replace a 9–5? Can systems outwork people—without burnout?Adam Hager, co-founder of Airpreneur, has assisted over 350 clients in establishing profitable Airbnb businesses through his mentorship platform. His expertise lies in automation, systems thinking, and the Airbnb arbitrage model, which he used to rapidly scale his own portfolio from zero to 19 units within a year. This expansion generated over $150,000 in revenue with a 55% profit margin, all without owning any properties.Adam shares actionable insights on cracking open the “arbitrage” business model, where to find the best rental opportunities, how to automate guest experiences, and why AI is revolutionizing the short-term rental market. From building five-star hospitality systems to tapping into Airbnb's new “Experiences” platform for additional side income, Adam reveals how anyone can build freedom and security in today's shifting, tech-driven landscape.In this conversation, you'll learn:The insider playbook for Airbnb arbitrage—making $1,000 or more per property each month by leasing, not owning.Next-level automation and AI tools to skyrocket your passive income and guest reviewsHow to tap into the brand new Airbnb Experiences for repeat guests and extra referral revenue, before everyone else catches on.Proven frameworks and systems to scale from your first deal to 7-10 properties (or more).Takeaways:Rental arbitrage workAutomation and AI = ScaleCapitalize on new revenue with experiencesConnect with Adam Hager:Instagram: https://www.instagram.com/adam_airpreneur/Timestamps:00:00 – Demystifying Airbnb: You don't need a beachfront home to get started02:03 – The business model: Airbnb arbitrage and how to profit without ownership03:26 – What's hardest: Finding properties, guests, or managing the process?04:14 – Scaling up: Using AI and automation for listings, portals, and reviews07:16 – Is this business real estate or digital marketing?09:22 – The critical importance of five-star reviews and Superhost status13:14 – Maximizing income: Add-ons, upsells, and Airbnb Experiences17:43 – Building for scale: Automating, hiring, and leveraging training assets with AI20:02 – The future of work: Why skill-building and risk taking are essential in the AI era22:39 – Systematizing hospitality: Training, onboarding, and SOPs for repeatable success26:15 – Special listener offer: Free Cash Flow Quick Start Kit and clarity session_____________________________________________

This week on “Out of Office: A Travel Podcast,” the boys share their insider knowledge on how to lock down fantastic trips and deals even if you're a little late to the party. Hidden National Parks, secret city hideaways, and booking schemes await! Things We Talked About on Today's Episode: Julie Klausner https://foreverdogpodcasts.com/podcasts/how-was-your-week/  Boop the Musical https://boopthemusical.com/  North Cascades https://www.nps.gov/noca/index.htm  Isle Royale https://www.nps.gov/isro/index.htm  Great Sand Dunes https://www.nps.gov/grsa/index.htm  Mesa Verde https://www.nps.gov/meve/index.htm  Badlands https://www.nps.gov/badl/index.htm  Rapid City Sculptor episode https://podcasts.apple.com/us/podcast/city-of-presidents-with-james-van-nuys/id1438098925?i=1000451011128  Canyonlands https://www.nps.gov/cany/index.htm  Bear Ears National Monument https://www.blm.gov/visit/bears-ears-national-monument  Great State Parks episode https://outofofficepod.com/podcast/episode-43-state-parks-with-peter-kujawinski/  Great State Parks NYT article https://www.nytimes.com/2025/05/21/travel/state-parks-visit-colorado-nc-florida.html   Google Flights “Explore” function https://www.google.com/travel/explore  Skyscanner “Explore Everywhere” function https://www.skyscanner.com/transport/flights-from/us/?adultsv2=1&cabinclass=economy&childrenv2=&ref=home&rtn=1&preferdirects=false&outboundaltsenabled=false&inboundaltsenabled=false&oym=2507&iym=2507  AirBNB Experiences announcement https://news.airbnb.com/airbnb-2025-summer-release/  The Walker Library of the History of Human Imagination https://en.wikipedia.org/wiki/The_Library_of_the_History_of_Human_Imagination