Podcasts about Baking

In this episode of the Cookbook Love Podcast, I'm joined by Suzanne Lenzer, food stylist, writer, and author of Peckish: Suggestions for the Sophisticated Snacker. Suzanne's approach to food and cooking invites us to consider not just what we eat, but how and why, with more spontaneity and less convention. Suzanne shares how she structured Peckish around “vessels” like On Toast, In Jars, Napkins Only, and more, making it easier (and more fun) to plan a night of grazing or to turn an afternoon snack into a small ritual of care. In today's show we talk about:  What mindful snacking actually looks like Why “Girl Dinner” became a cultural moment How to structure meals (or non-meals!) around what you're really craving The beauty of Peckish as both a guide and an invitation If you've ever felt the joy of assembling a little plate that speaks to what you want in that moment, this conversation is for you. Let's celebrate the joy of eating well, one thoughtful snack at a time. Things We Mention in This Episode: Peckish: Suggestions for the Sophisticated Snacker Connect with Suzanne Lenzer Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry, How to Eat a Peach  

Molly and Kate speak with Sarah Billingsley, the publishing director of food and lifestyle at Chronicle Books, about moving up the ranks as an editor and her experience on the other side as an author of her own cookbooks. She talks about how her role has shifted over the years, the first book she acquired and what makes something a "Chronicle Book". We get a glimpse at what goes on during a typical publishing house meeting and learn her thoughts on the state of cookbooks today before she divulges what she's looking for in a book and no, its not just platform! Finally she shares her thoughts on what moves the needle sales wise and what she wants authors to know about the editorial process.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsChronicle BooksChronicle Books Submissions Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showTartine Bread, by Chad RobertsonHumphry Slocum Ice Cream BookWhoopie Pies, by Sarah Billingsley and Amy TreadwellHandheld Pies, by Sarah Billingsley and Rachel WhartonTartine Bread by Chad RobertsonCoastal by Betsy AndrewsLavash by Ara Zada and Kate LeahyBaking Yesteryear by B. Dylan HollisSix California Kitchens, by Sally SchmittInstant Ramen, by Peter KimDobre Dobre, Baking from Poland and Beyond, by Laurie Kratochvila  

Designing Women, Season 7, Episode 3: Mary Jo Versus the TerminatorMary Jo and Julia are in a fashion show.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

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B. Dylan Hollis is a social media personality and New York Times bestselling author who has tasked himself with baking and tasting unusual recipes from bygone years. Born and raised on the island of Bermuda, he later attended college at the University of Wyoming to further a career as a jazz pianist and arranger. He stumbled into both baking and social media fame at once in 2020, when quarantine boredom led him to film an investigation of an old cookbook he had collected from an estate sale. Hundreds of recipes later, Dylan now entertains millions across TikTok, YouTube, and Instagram with his unique style and fast jokes. Dylan Joins Google to discuss his book, “Baking Across America: A Vintage Recipe Road Trip.” The book is a cross-country culinary journey, as Dylan ventures through the culture capitals of America to savor the very best bakes the nation has to offer. His retro recipes span the decades from the 1900s to the 2000s, and feature famous – and forgotten – desserts from every state. Watch this episode, including an additional cooking demonstration of Dylan's Pioneer Brownies, at youtube.com/TalksAtGoogle.

What plant was allegedly first discovered in Ethiopia by a goat, boasts an almost 270billion USD market worldwide, has almost 10,000 shops dedicated to it in the UK and over 35,000 in the US, and you very likely may have partaken of some time already today? That's right, the elixir of which Benjamin Franklin, the American statesman, author and inventor wrote, “Among the numerous luxuries of the table…coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions…is never followed by sadness, languor or debility.” In this episode, return guest Rob, Alison's husband, shares with us some of the history and processing of coffee. Types of coffee plants even before the roasting process, sourcing and of course, favorite brewing methods. Top up your cup of bean juice and maybe add a little raw cream, and let's get rolling.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.

Elisa shares her love of baking with Alex.

Not much to say today. Talked more about Kingsolver’s Rosie O’Grady series, a bit about Shackleford House, and a few words about my experiments with GOG and Banished to see how far off the path I can get. At the … Continue reading →

We welcome back Melanie O'Malley of O'Malley's Oven to further explore the wonders of great gluten-free baking.

In today's episode, we're unpacking a concept I teach inside the Get Paid to Get Published program about defining Your Cookbook Concept. Using a powerful metaphor —the Dinner Party Analogy—we'll explore how to define what your book is really about, who it's for, what's on the “menu,” and why it matters in today's publishing landscape. Today you'll learn why you, the author, are the host of your book's journey, how to identify and describe your ideal reader, and different cookbook concept types—from ingredients to holidays, what makes your book stand out in the market, and what is a competition study. Things We Mention in This Episode: How to Get Paid to Write a Cookbook Free Training Too Many Eggs Episode 261 with Mimi Smith Dvorak  

Two toddlers are rescued from a car in suburban Atlanta as police break a window to free them from 117-degree heat, and a man is now charged with child cruelty for leaving them there. A Utah judge sets a September execution date for a 67-year-old man with dementia, nearly four decades after he kidnapped and murdered a young mother in Salt Lake County. Drew Nelson reports.See omnystudio.com/listener for privacy information.

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From a Celiac diagnosis to founder of the gluten-free company, "Mightylicious", Carolyn Haeler shares some pieces of her own baking journey and delivers information for baking gluten free that any good baker can find useful. The girls get schooled in GF baking.An "after school special" episode from the Soggy Bottom Girls. Enjoy!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

For today's episode of Radio Cherry Bombe, we are airing an episode of She's My Cherry Pie, The Cherry Bombe Podcast Network's baking show. Host Jessie Sheehan is joined by Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year.  Bobbie shares the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia's famous banana pudding—yes!—the recipe everyone can't get enough of. Thank you to Le Creuset and Square for their support. lecreuset.com/culinarylecreuset.com/gourmand-collectionsquare.com/bigClick here for the Magnolia Bakery Banana Pudding recipeSubscribe to the She's My Cherry Pie baking newsletterTickets for Jubilee L.A. and the Summer Tastemaker TourSubscribe to Cherry Bombe's print magazineMore on Bobbie: Instagram, Magnolia Bakery, ”The Magnolia Bakery Handbook of Icebox Desserts” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookMore on Kerry: InstagramPast episodes and transcripts

#487 What if your love for a sweet treat could bring you sweet success? In this episode hosted by Brien Gearin, entrepreneur Loren Castle shares how she built Sweet Loren's into the #1 natural cookie dough brand in the country — all without compromising on ingredients or flavor. From testing recipes at NYC farmers markets to landing in Whole Foods with no packaged product, Loren walks us through the scrappy early days, the seven-month search for a factory, and the leap into major retailers like Kroger and Publix. She opens up about scaling to 35,000+ stores, building the right team, navigating supply chain chaos, and staying laser-focused on her mission to make better-for-you food more accessible — and more delicious — for everyone! What we discuss with Loren: + Turning a passion into a product + Testing recipes at farmers markets + Landing a Whole Foods meeting early + Choosing packaged goods over a bakery + Finding a small factory to scale production + Growing into 35,000+ stores + Expanding beyond cookie dough + Hiring challenges and team growth + Staying profitable while scaling + Using smart, ROI-driven marketing Thank you, Loren! Check out Sweet Loren's at SweetLorens.com. To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

I didn’t expect I’d have a window (or inclination) to walk this morning but once the bread came out of the oven (just after sunrise), the fresh, cool air drew me out. I talked about not writing yesterday, probably writing … Continue reading →

This weeks guest is Lillian Whyte. Lillian is the owner, operator and creative force behind My Mason - which are decadent desserts such as black forest cake, blueberry lemon cheesecake, tiramisu and many other varieties of desserts served in a mason jar. Born and raised in Guelph, Lillian is a life long baker who initially learned how to bake with her Mom and considers baking therapeutic and as a way for her to decompress and relieve stress. A pastry chef by trade, the Industry has taken her to several unique destination over the years. Having attended Algonquin College for Baking and Pastry Arts, the school had an abroad program as part of the curriculum for interested students. Lillian took up the offer and wound up moving to Australia. Lillian spent over seven years living and travelling all over Australia and Tasmania before moving back to Canada. Upon returning to Canada, Lillian worked at several Industry establishments before deciding to start a family. After the birth of her son and subsequent return to work, Lillian decided that it was time to start up her own venture. This led to concept for desserts in a jar and the start of her brand - My Mason. @mymasondesserts mymasondesserts@gmail.com A big thank you to Jean-Marc Dykes of Imbiblia. Imbiblia is a cocktail app for bartenders, restaurants and cocktail lovers alike and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Looking for a Bartending Service? Or a private bartender to run your next corporate or personal event? Need help crafting a bar program for your restaurant? Contact Alchemist Alie for all your bartending needs: @alchemist.alie If you're hungry for lunch - check out the best sandwiches in town @harpersdeli Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine. Jim Meehan considers cocktails from a culinary perspective. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves.

Brooke Shields joins for a holiday edition of ‘Jenna & Friends.' Summer love is in the air as Jenna and Brooke look back at their own sun-kissed romances. Also, the pair gets the Fourth of July scoop, from internet travel lingo to the best deals on pool and beach gear. Plus, Mario Cantone talks ‘And Just Like That...” season 3, prepping for shirtless scenes and his 30+ year marriage. And, Brooke and Jenna host a Backyard Bonanza competition in honor of a fan's 60th birthday. 

If I was to enter Mousse Masters, the competition currently underway to find New Zealand's top chocolate mousse, this would be my entry – simple, classic and utterly delicious. It's as much about the mouthfeel as it is about ensuring the distinct flavour of using a quality chocolate comes through. Mousse Masters is a one-of-a-kind competition for pro chefs and promising young chefs. It's designed to captivate the food service industry, showcase the magic of Weave Cacao's couverture chocolate drops, and celebrate the artistry of New Zealand's chefs and bakers. Serves 2-4 Ingredients ½ cup cream 2 small egg yolks 1 tablespoon caster sugar 70g very dark good-quality chocolate, chopped (check out the Weave Cacao website) ½ cup cream, whipped with 1 teaspoon vanilla extract (or rum or orange zest or espresso) grated chocolate to serve Method Bring the first measure of cream to the boil. Remove from the heat. In a bowl, whisk the egg yolks and sugar until pale, then slowly pour over the hot cream whilst continuing to whisk so the eggs don't curdle. Add the chopped chocolate and let stand, covered, to allow the chocolate to melt. Allow to cool. Fold the whipped cream gently into the cooled chocolate mixture. Pour into four cups or glasses or ramekins and refrigerate until set -at least 3-4 hours. Have patience! To serve, grate over some more chocolate because, well, why not?! LISTEN ABOVE See omnystudio.com/listener for privacy information.

This week's categories include: Minecraft Movie, Baking, Birthstones, Transportation, Things that Start with Z…ALL FOR KIDS!!! Birthday shout outs are for paid Patreon subscribers: https://patreon.com/TriviaforKids610 Survey link: https://www.research.net/r/YTWL9VF Check out our YouTube Channel for our live trivia rounds: https://www.youtube.com/channel/UCeuDif_2Uw1Ovqmh3tvNn-g?sub_confirmation=1 Get your Trivia for Kids merchandise: https://www.etsy.com/shop/TriviaForKidsPodcast

Welcome to another episode of the show. Today, I'm excited to welcome Cristina Carolan. Cristina is a plant-based personal chef and author of Plant-Based Pacific, a cookbook that reflects a vibrant fusion of culinary cultures from Japan, Hawaii, and the Philippines. She's the owner of Chef Veggie, a plant-based personal chef and holistic lifestyle service. A lifelong traveler, Cristina's experiences living in Japan, visiting her mother's homeland of the Philippines, and calling three Hawaiian islands home inform every dish and story in her book. In today's episode, we talk about: The inspiration behind Plant-Based Pacific How Cristina's multicultural upbringing shaped the concept Cristina's cookbook publishing journey Recipes and stories for local meals like Hawaiian Plate Lunch and Filipino Kamayan, all with a plant-based twist Advice for aspiring cookbook authors Whether you're a plant-based cook, a cultural food enthusiast, or dreaming of writing a cookbook, Cristina's story offers warmth, insight, and plenty of practical wisdom for your journey in the kitchen and at your keyboard. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP for September 2025 Connect with Cristina Carolan  Order a personalized copy of Plant-Based Pacific  

esigning Women, Season 7, Episode 2: Sex and the Single WomanCarlene has a fling.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

We have another amazing guest on with Nat today. Juliet Sear went from running a bakery and, through tenacity and skill, became This Morning's baking extraordinaire. With masterclasses on youtube and cookbooks, there's plenty of sky high anecdotes and pitching of TV shows for Juliet and Nat to do together... Let's make it happen! Enjoy!! xx Go and see Juliet's amazing cakes and life - https://www.instagram.com/julietsear And this site has links to all her books and everything else she's up to https://linktr.ee/juliet.sear Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠ INSTA: @natcass1 We're also on Facebook now too: ⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠ A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠ SHOW INFO: Life with Nat - it's me! Natalie Cassidy and I'll be chatting away to family, friends and most importantly YOU. I want to pick people's brains on the subjects that I care about- whether that's where all the odd socks go, weight and food or kids on phones. Each week I will be letting you into my life as i chat about my week, share my thoughts on the mundane happenings as well as the serious. I have grown up in the public eye and have never changed because of it. Life with Nat is the podcast for proper people. Come join the community. ♥️ Learn more about your ad choices. Visit megaphone.fm/adchoices

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Narrator: Vanessa Labrie

Hands down the question we receive the most is:How do you have enough time to cook this way?Children, work, families, friends, community commitments, earning money, doing life's admin. It all adds up, and before we realise the time we need and want in the kitchen has just disappeared.If you have ever thought, I just don't have enough time to do this, the next 90 minutes will help you.Even though we'd love to, we cannot promise to double your kitchen time. What we will do is share practical, real-life strategies that we both use to prioritise the time we spend on food and pass on the many ways we, over our shared 30 years of cooking ancestrally, have learnt in order to efficiently and effectively get what we need to and want to get done in our beloved kitchens.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!

There's something about pie that just says home. Not the store-bought kind with the perfect crimped edges and the glossy labels—but the kind your mama or your granny used to make. The kind with a little flour on the countertop, maybe a thumbprint in the crust where someone pressed too hard, and the aroma that floats out of the oven and wraps around your soul like a quilt on a chilly morning. Listen in and find out why the Pie Bird sings, and how baking a pie is like sending a little love note to those we love!Apple Pie with Cheese CrustSend us a textSupport the showThe Farm Wife (website)Let's Visit! (email)Amazon Shop PageGreat Products by The Farm Wife:The Simple Life WorkbookSimple Life Home Finance BundleThe Art of HomemakingFind other helpful Simple Life Products in The Farm Wife ShopDo you want to learn more about living a simple life? Then a great place to start is with the books in my Simple Life Series! Living a Simple Life on the Farm (my story) The Search for a Simple Life How to Cook a Possum: Yesterday's Skills & Frugal Tips for a Simple Life (don't worry – this isn't a cookbook!)Faith & a Simple Life

Fun cameo from Scott the Sourdough Pro00:00 Introduction to the Video Podcast02:57 Beauty Standards and Personal Choices05:57 Reality TV Dynamics and Character Analysis08:54 Social Media Influence and Content Creation11:55 Holiday Traditions and Cultural Commentary14:53 Personal Relationships and Co-Parenting17:57 Reality Show Production and Authenticity20:42 Language and Communication in Reality TV22:33 Conclusion and Reflections on the Episode23:21 Demi's Reality Show Potential26:04 The Dynamics of Reality TV Relationships29:03 Baking and Gender Roles32:23 TradWife Culture and Its Misconceptions36:46 The Complexity of Relationships in Reality TV44:17 Rehabilitation and Reality TV Dynamics44:53 Baking Competitions and Friendships46:54 Sourdough and Social Dynamics47:52 Relationships and Community Support49:46 Rumors and Relationship Challenges51:51 Navigating Personal Struggles54:46 Baking Showdown and Personal Stakes58:40 Confrontations and Emotional Vulnerability01:00:42 Cultural Expectations and Personal Identity01:05:33 Reflections and Future Expectations

Text us a pool question!In this episode of the Talking Pools podcast, Rudy Stankowitz is interrupted with breaking news on a malware attack that has left an industry manufacturer paralyzed. He also addresses common myths and misconceptions that plague the industry, as well as how Podcasts and Trade Magazines are the only reliable sources of information for Pool Service Professionals. He discusses the importance of understanding pool chemistry, the role of various chemicals, and the significance of proper maintenance practices. Rudy emphasizes the need for pool professionals to be informed and equipped with the appropriate knowledge to provide the best service to their clients. From debunking the myth of chlorine lock to explaining the impact of sulfates on pool equipment, this episode is packed with valuable insights for anyone in the pool service industry.Mentions:Merlin IndustriesPHTAAsk the Pool GuyPool ChasersSPASAPool and Spa NewsPool Pro MagazineAQUA MagazinePool magazineService industry NewsSPLASH MagazinetakeawaysVariable speed pumps require flow meters for actual savings.Baking soda is chemically identical to an alkalinity increaser.The chlorine lock is a myth; it's actually about chlorine demand.Cyanuric acid protects chlorine, but it isn't always necessary.Soda ash is more effective for raising pH than baking soda.Magic Erasers do not prevent algae growth in pools.Phosphates can be present without causing algae blooms.Sulfates can damage pool equipment and stonework.Free chlorine is t AquaStar Pool ProductsThe Global Leader in Safety, Dependability, & Innovation in Pool Technology.POOL MAGAZINE Pool Magazine is leading up to the minute news source for Swimming Pool News and Pool Features. OuBLUERAY XLThe real mineral purifier! Reduce your pool maintenance costs & efforts by 50%Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.CPO Certification ClassesAttend your CPO class with Rudy Stankowitz!Online Pool ClassesThe difference between you and your competition is what you know!Jack's MagicIf you know Jack's you'd have no stains!RaypakRaypak, leading the evolution of environmental efficiency and sustainability in pool heaters.the 'How to Get Rid of Algae' handbookThe most comprehensive guide on algae prevention and remediation you will ever own. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showThank you so much for listening! You can find us on social media: Facebook Instagram Tik Tok Email us: talkingpools@gmail.com

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich.  After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs. In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions.  She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season. After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces. In this episode, we discuss: How Susan discovered her love of baking Culinary school and an apprenticeship at Konditorei Heinmann Jobs in Zurich and her introduction to pulled sugar Teaching sugar classes and giving demos all over the world Implementing college pastry programs in Alabama and Pennsylvania Working as a Corporate Pastry Chef at Felchlin Competing in pastry at the elite level Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama Susan's best tip for tempering chocolate And much more!   Episode Sponsored by​ Puratos   Okay, so bad news first: you can't travel back in time. Good news? MyPuratos has what you need to order or reorder so you can get back to business ASAP––no calls with sales reps. Better news: your first order is 20% off. Future you will thank you. Visit Puratos.us and click on MyPuratos to sign up and order today    

Welcome to another episode of the podcast! Several times a year, outlets like Eater, Food Network, Epicurious, Publishers Weekly, and others publish their roundup features: What's hot in cookbooks this season? They're the pulse checks of the cookbook world and offer a lens into what's resonating now. Today on the show, we'll dive into trends in cookbooks published this spring, each tied to what cookbook buyers are craving and what publishers are publishing in Spring 2025. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP for September 2025

In this episode, I'm joined by Liz Fonseca, LMFT, a licensed mental health therapist and an artist at heart, to talk about how baking sourdough bread became a personal and creative healing practice. Liz shares how stepping into the kitchen helped her reconnect with herself outside of her clinical role. As someone who supports others through therapy, she also needed a space to create, reflect, and be present. Breadmaking became that space one that's slow, hands-on, and full of meaning. We talk about how creative rituals like baking can support emotional wellness, regulate the nervous system, and offer grounding when life feels overwhelming. Liz offers insight into how she balances her identity as a therapist with her need to express herself creatively.   In this episode, we explore:  • Liz's journey as a therapist and creative  • How she got into sourdough baking  • What breadmaking has taught her about presence and self-connection  • The value of creative practices for mental health  • Giving ourselves permission to explore new chapters Keywords & Topics: Therapist podcast, mental health, healing through creativity, sourdough bread, self-care, nervous system support, creative healing, embodiment, therapist identity, therapist creativity Connect with Liz Fonseca, LMFT: Instagram: @sourdoughbyliz Stay in touch: Follow me on Instagram @rosashetty and @innerhealingpathspodcast to share your thoughts or tag us if something in this episode resonated. What's one creative thing that helps you feel more like yourself?

For the three years that we’ve held our annual Chicago’s Best Beef Tournament, Turano Baking Company has been gracious enough to support it as a sponsor. Mario and Giancarlo Turano joined Kevin Powell and Michael Piff on the Chicago’s Very Own Eats podcast to talk about this year’s tournament, the history of their family’s business, […]

Honesty boxes are popping up around the country selling all sorts of things like eggs and strawberries. The Flour Patch is the latest honesty box that sells delicious bakes in west Cork and the baker behind the honesty box Anna O'Leary joins Brendan to share her passion for local food.

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JoséI am sitting on the cracked, faux black leather couch in a white beam of LED light. Underneath the sparkling sheath of my green-blue dress is my matching tangerine orange underwear set. José is crouched on his knees on the floor in front of me.I notice the way he sees me. His drunken eyes double-take as I open my legs. I look down over the lip of my dress and back up into his brown eyes, teasing. I want to control him. It's like I've made up a game with my own body. I will spruce up these used goods. Put the fruit back on the shelf at the supermarket, nice and ripe again.I touch myself over my underwear as I look up at him. I am putting on a show for him. I quite like it. I feel powerful, in control. I notice the grey hairs in the scruff of his beard as he sips his beer. He leans in closer, tasting me with his nose.When we are f*****g in his room, the breath is forced out of my lungs by the weight of his body and his protruding belly. He has cute brown moles on his face, deep brown eyes, and a wicked smile. Eight years older than me. He comes quickly. I feel dainty, young, fresh.José drives me home at 3 in the morning. In his car, I hug my knees, my orange underwear back on but readjusted and slightly twisted. He winks at me, and I pause for a moment. I wonder. We can both look at my body, but perhaps we see very different things. How does he see me? As some kind of walking beauty? Humanly imperfect yet highly f******e?Come back for more

Author Anne Byrn scoured the South, uncovering the stories behind the region's best bakes. She found lane cakes in Georgia, chess pies in North Carolina and a shocking twist on chocolate cake in Arkansas. Plus, Kim Severson offers a timely report on the MAHA organic food movement; we whip up an Almond and Rum Tres Leches Cake; and Cheryl Day returns to take your baking questions.Get the recipe for Almond and Rum Tres Leches Cake here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

For Patreon subscriber Greg Bristow! Fact of the Day: It is impossible for a human to sink entirely into quicksand due to its higher density. Triple Connections: Benny, New York, Jumbo THE FIRST TRIVIA QUESTION STARTS AT 00:55 SUPPORT THE SHOW MONTHLY, LISTEN AD-FREE FOR JUST $1 A MONTH: www.Patreon.com/TriviaWithBudds INSTANT DOWNLOAD DIGITAL TRIVIA GAMES ON ETSY, GRAB ONE NOW!  GET A CUSTOM EPISODE FOR YOUR LOVED ONES:  Email ryanbudds@gmail.com Theme song by www.soundcloud.com/Frawsty Bed Music:  "EDM Detection Mode" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ http://TriviaWithBudds.com http://Facebook.com/TriviaWithBudds http://Instagram.com/ryanbudds Book a party, corporate event, or fundraiser anytime by emailing ryanbudds@gmail.com or use the contact form here: https://www.triviawithbudds.com/contact SPECIAL THANKS TO ALL MY AMAZING PATREON SUBSCRIBERS INCLUDING:   Mollie Dominic Vernon Heagy Brian Clough Nathalie Avelar Natasha raina leslie gerhardt Skilletbrew Brooks Martin Yves Bouyssounouse Diane White Youngblood Evan Lemons Trophy Husband Trivia Rye Josloff Lynnette Keel Nathan Stenstrom Lillian Campbell Jerry Loven Ansley Bennett Gee Jamie Greig Jeremy Yoder Adam Jacoby rondell Adam Suzan Chelsea Walker Tiffany Poplin Bill Bavar Sarah Dan  Katelyn Turner Keiva Brannigan Keith Martin Sue First Steve Hoeker Jessica Allen Michael Anthony White Lauren Glassman Brian Williams Henry Wagner Brett Livaudais Linda Elswick Carter A. Fourqurean KC Khoury Tonya Charles  Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Chris Arneson Trenton Sullivan Jen and Nic Michele Lindemann Ben Stitzel Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter JohnB Patrick Leahy Dillon Enderby James Brown Christy Shipley Alexander Calder Ricky Carney Paul McLaughlin Casey OConnor Willy Powell Robert Casey Rich Hyjack Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel

Over the years, I've coached hundreds of cookbook writers. And as a cookbook writer myself, I've noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn't last.  Pressure wears you out.  And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight.  With more warmth.  With more time to reflect, to gather, to savor, and to create. Summer isn't about pushing. It's about presence.  And that's exactly what Cookbook Camp is built for.  So, whether you're poolside with a notebook or cooking with the windows open, let's explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.    

Jeff Ustin is the Vice President of Western Bagel, the first bagel shop in Los Angeles. He helps carry on his great-grandfather's 75-year legacy while leading the brand's national and international expansion. Under his leadership, Western Bagel has become a West Coast staple, blending New York tradition with LA innovation. Carrying on a rich 75-year legacy, Jeff is the great-grandson of David Ustin, a union bagel baker from New York City who founded Western Bagel in 1947. Jeff grew up immersed in the business, learning every aspect from sweeping floors at 3 AM with his father, Steve, to managing retail stores. Under his leadership, Western Bagel continues to blend New York tradition with LA innovation, expanding its reach nationally and internationally while preserving its strong family values and commitment to employeeSHOW SUMMARYIn this episode of the Disruptive Successor Podcast, host Jonathan Goldhill talks with Jeff Ustin, Vice President of Western Bagel. Jeff shares the fascinating history of his family's 75-year-old bagel business, from its New York roots to becoming a West Coast staple. The conversation explores the unique challenges and triumphs of generational transitions, maintaining a strong company culture based on loyalty and respect, and the ongoing efforts to modernize and expand the brand in a competitive market. Jeff offers valuable insights into balancing tradition with innovation, adapting to consumer trends, and navigating market shifts like the COVID-19 pandemic, all while staying true to Western Bagel's core values.KEY TAKEAWAYSA Legacy Built on Hard Work and Family: Jeff highlights how Western Bagel's 75-year success is rooted in the tireless dedication of his great-grandfather and father, who instilled a strong work ethic and passion for the business from a young age.The Backbone of Employee Loyalty: The longevity and success of Western Bagel are largely attributed to their deep respect for employees, many of whom have been with the company for decades, fostered by an open-door policy and a family-like culture.Balancing Tradition with Innovation: Western Bagel masterfully combines its New York bagel heritage with an LA touch, creating a less dense bagel that appeals to the local market while continuously exploring new products and adapting to modern consumer preferences like high-protein options.Modernizing for the Next Generation: The company is actively investing in social media, hiring PR firms, and exploring new concepts to connect with younger customers and expand its brand presence, ensuring relevance in a constantly evolving market.Strategic Expansion in a Competitive Landscape: Jeff discusses the deliberate planning behind market expansion, emphasizing the need to "hit hard" when entering new areas and the constant evaluation of opportunities in wholesale, private label, and potential new factory locations.Lessons from Adversity: Navigating COVID-19: The pandemic, while challenging, pushed Western Bagel to adapt and grow, particularly in delivery services, leading to valuable operational improvements and a stronger, more resilient business.Sticking to Your Core and Giving Back: Jeff emphasizes the importance of focusing on what the company does best – making authentic bagels – and its unwavering commitment to community involvement and stewardship through charitable giving.QUOTES"You're only as good as your employees that you have. You need to be loyal to them. They're the backbone of your company.""If you don't change with the times, you're gonna fail.""You gotta know what you know and what you don't know... you gotta put that ego aside and, and trust people and learn.""We know we have the best bagel out there. We take pride in our bagel. We use the highest quality ingredient. I mean, it's a, it matters to us.""There's always something good that comes outta something horrific.""You gotta help those that need help... we believe that's our job as a, as a company, is to help those in need."Connect and learn more about Jeff Ustin and his company:Jeff Ustin's LinkedIn: https://www.linkedin.com/in/jeff-ustin-307a1710b/Western Bagel: https://westernbagel.com/If you enjoyed today's episode, please subscribe, review, and share with a friend who would benefit from the message. If you're interested in picking up a copy of Jonathan Goldhill's book, Disruptive Successor, go to the website at www.DisruptiveSuccessor.com

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TraditionalKraft Heinz to remove artificial dyes from U.S. products by end of 2027 SEC Drops Proposed Anti-Greenwashing Fund Disclosure RulesInitially launched by the SEC in 2022, the proposed “Enhanced Disclosures by Certain Investment Advisers and Investment Companies About Environmental, Social, and Governance Investment Practices” rule was designed by the Commission to address the lack of clear rules communicating the ESG attributes of an increasing number of funds marketing themselves using terms such as “green” or “sustainable.”At the time, the Commission said that the lack of consistent and comparable data “makes it difficult for investors to make better informed investment decisions that are in line with their ESG investment goals,” and “may lead to potential greenwashing.”Peru's Climate Education Revolution: A Blueprint for Global ActionOn World Environment Day 2025, the Government of Peru launched a national initiative to embed climate and environmental education into the country's school system.This move sets an example for the rest of the world and shows how education can and should be a central part of a country's climate strategyPresident Dina Ercilia Boluarte led the announcement of a formal agreement between the Ministry of the Environment (MINAM) and the Ministry of Education (MINEDU).Warner Bros. Discovery Reworks CEO Pay, Reducing David Zaslav's Massive CompensationIf Zaslav hits 100% of his operational and financial goals in the first year after the split, his target pay will be $16.5mn, compared with $37mn in the current contract. If he hits 200% of the targets, it will be as high as $30mn, the company said on Monday.However, the bulk of Zaslav's future pay will be based on stock options after shareholders rebuked a model based on free cash flow generation.The securities filing made late on Monday said the beleaguered media boss would receive about 24mn in WBD shares that could be purchased for the current $10.16 price.If the share price were to double, the package could eventually be worth nearly $250mn.Bank unveils green loans plan to unlock trillions for climate finance An innovative plan to use public money to back renewable energy loans in the developing world could liberate cash from the private sector for urgently needed climate finance.The Inter-American Development Bank (IADB), who developed the proposals, believes the plan could drive tens of billions of new investment in the fledgling green economy in poorer countries within a few years, and could provide the bulk of the $1.3tn in annual climate finance promised to the developing world by 2035.Amazon Buys More than 9 Million Liters of Sustainable Aviation Fuel for Cargo FlightsVenice locals protesting Jeff Bezos and Lauren Sánchez's wedding: 'No space for Bezos'Rate the New Woke/DEI Hire:MI6 Names Its First Female Chief, Career Spy Blaise Metrewelifirst woman to lead Britain's foreign intelligence service in the agency's 116-year history "C"; most recently the director general of technology and innovation "Q"Whirlpool Corporation Welcomes Judith Buckner to Board of Directorsonly 4th woman on 13-member board with -12% gender influence gap; President of Reynolds Cooking & Baking; other leadership roles including Director of Manufacturing, Plant Manager, Director of Engineering and New Product Development and Vice President of Operations and Engineering. Degree in Chemical Engineering; Whirlpool board knowledge dominated (27%) by Economics and AccountingLynn Good Elected to Morgan Stanley Board of Directorslongest-tenured Boeing director (2015-)Rate How “Good” the Headline Is Speed Round: Trump's $499 smartphone will likely be made in ChinaThe Trump Organization's newly-announced smartphone will likely be made in China, experts say, despite claims that the device will be manufactured in the U.S.Her Boss Has Been Spelling The Company Name Wrong For Over A Year, So She Anonymously Reports Him To The Board Of DirectorsGeneral Mills CEO Harmening: ‘We don't sell Cheerios in the morning and then think about sustainability in the afternoon'Companies Bragging About Their AI Furious as Job Applicants Use AI During InterviewsFu Yu's independent directors resign, leaving CEO as only one on boardFinally, rate how good this should/could be for Free Float Analytics:Half of company directors think their board is of no value to the businessAlmost half (46 percent) of company directors in the US and UK think their boards do not add enough value to their organisation, according to the Board Value Index from Board Intelligence. The Board Value Index is based on responses from more than 200 executive and non-executive directors from companies with over $50 million in turnover across the UK and US. Almost a third (31 percent) of directors surveyed said that their board adds no value at all, with half of that group believing their board is actively holding their organisation back.

Lindsay Hancock is the founder of My Better Batch, a clean-ingredient cookie mix company on a mission to make better-than-homemade cookies easier and more accessible. A former executive at KIND Snacks, she brings over a decade of experience building and scaling better-for-you food brands. As both a mom and entrepreneur, Lindsay created My Better Batch to offer a premium shortcut—one that saves time without ever compromising on quality or tasteElevate Your Brand is the #1 marketing podcast for entrepreneurs and “wantrepreneurs” looking for insider tips and secrets from the most exciting new and growing brands in Los Angeles and the US at large. Each week, entrepreneurial special guests join Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, to discuss the marketing failures and successes that have brought their brands to the next level. Learn from real-life experiences and be inspired by leaders in your industry about how smart digital and experiential marketing can elevate your brand.Contact us: https://www.elevatemybrand.com/contact Stay connected & DM us feedback on the podcast:Instagram: https://www.instagram.com/elevatemybrandla/ LinkedIn: https://www.linkedin.com/company/elevatemybrandla/ TikTok: https://www.tiktok.com/@elevatemybrand

Traveling and vacation is so much fun until you get the bill for all the meals you ate out, and you get a tummy ache for all those weird ingredients your body just didn't like. If you have allergies and food sensitivities it's even more difficult, finding somewhere safe to eat is just about impossible. We have both found that when we travel we just do better if we bring a lot of our own food with us. In this episode we are going to talk about our best tips for preparing, what kinds of food we bring, how to pack tools and what tools to bring, how to keep food cold on the trip, and just some of the things we have learned traveling over the years - traveling with kids, and with food and with special diet considerations. This episode is a really fun one for getting ready for big trips, but also great for just thinking about going out and about for the day, if you're looking for things and ideas for taking picnics on the go just for an afternoon.We also included seven tips from Bob Jordan, Andrea's dad, who does catastrophic damage restoration in homes for water, fire and mold. He has some great tips for travelers to set you on your way and ensure you come home to a safe and happy home. Those tips are available for download for all listeners at ancestralkitchenpodcast.com/downloads. For supporters of the podcast there is an additional download as well; you will get Andrea's menu from her most recent week-long trip, with 6 family members. Thanks for listening!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks:

Duff Goldman shares what it's like parenting a creative four-year-old who recently requested a brain cake—complete with eyeballs—for her birthday. The baker discusses his daughter's intense focus and how it mirrors his own tunnel-vision approach to baking and woodworking. He dishes on the inspiration he draws from the baking competitions he hosts and how they help him stay on top of evolving pastry trends. Duff shares behind-the-scenes stories from his new show Super Mega Cakes, where he takes on six elaborate cake builds at once with a limited team. The baker discusses the intense physical and creative challenges of making cakes with moving parts, holograms, and surprising interactive features. He dishes on how his woodworking skills—honed through cake construction—led to his new Etsy shop and passion for toy-making. Duff shares plans for hand-crafted rolling pins and reflects on his lifelong evolution from graffiti artist to cake decorator to woodworker. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Duff Goldman on Instagram: HERE Subscribe to Duff Goldman on YouTube: HERE Learn More About Super Mega Cakes: HERE Hosted on Acast. See acast.com/privacy for more information.

They thought they'd found the perfect 1950s ranch in small-town Illinois—affordable, cozy, full of charm. But charm quickly turned to chaos when Mom tried to bake Snickerdoodles, and the kitchen fought back. Every cabinet flew open, the faucet burst to life, and plastic bowls became missiles. She held her ground, perched on a milk crate, refusing to let a ghost ruin her cookies. From that day forward, the house seemed to breathe with tension: footsteps in empty halls, lights flickering with no cause, and shadows that never quite stayed still. Was this the work of the kindly former owner, Vera… or had something much darker laid claim to the home? If you have a real ghost story or supernatural event to report, please write into our show or call 1-855-853-4802! If you like the show, please help keep us on the air and support the show by becoming a Premium Subscriber.  Subscribe here: http://www.ghostpodcast.com/?page_id=118 or at or at http://www.patreon.com/realghoststories Watch more at: http://www.realghoststoriesonline.com/ Follow Tony: Instagram: HTTP://www.instagram.com/tonybrueski TikToc: https://www.tiktok.com/@tonybrueski Facebook: https://www.facebook.com/tony.brueski 

This week Michael Kosta joins us at the table! What could be better than a pro tennis player turned comedian?! Michael and Tom discuss the absurdity and beauty of living in big cities, eating trash standing up, why Butterfingers needs new publicity. Enjoy!  Check out Michael Kosta's new book: Lucky Loser and catch him on The Daily Show!  For Last Bottle Wines: Use the code PAPA at checkout to get 10% off your next order. That's lastbottlewines.com — code PAPA. Get 60% off the Magic Mind offer with our link and code https://www.magicmind.com/breakingbread60 & BREAKINGBREAD60 #magicmind #mentalwealth #mentalperformance --------------- 0:00:00 Intro 0:00:42 Patreon shout out 0:01:24 Baking bread 0:04:27 NYC is horrible for playing tennis  0:06:45 Western adoption of Yoga 0:07:50 Living in NYC vs LA 0:16:23 Having kids and hanging onto memories 0:20:13 Moral dilemmas on criminals  0:27:00 Rewriting covid 19 0:30:50 Do you like people? 0:33:00 What doe Jon Stewart smell like? 0:33:40 Last Bottle Wine Ad 0:35:27 Magic Mind Ad  0:38:22 Eating trash standing up 0:40:38 Tennis career  0:49:55 Finding balance in life 0:52:50 if you have a plan B you're in trouble 0:55:13 Uncomfortable moment - pickleball  0:58:53 Having conversations while washing dishes 1:00:53 Grandpa's probably dead 1:05:26 Butterfingers and added sugar 1:11:55 Teaching kids tennis  1:13:20 US Open and favorite jokes from book --------------- Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Patreon - Patreon.com/BreakingBreadwithTomPapa Radio, Podcasts and more: https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram -  https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread #thedailyshow #michaelkosta Learn more about your ad choices. Visit megaphone.fm/adchoices

Narrator: Thomas Jones