Podcasts about Baking

In this episode, Josh Allen, founder of Companion Baking in St. Louis, Missouri, shares how he turned a love of baking discovered in the Bay Area into a frozen artisan bread manufacturer shipping custom products across all 48 contiguous states. Guided by his grandfather's advice to listen to his customers, Josh built the business one customer and one product at a time, pivoted from wholesale to frozen manufacturing, and made helping customers tell their stories through bread the heart of what Companion does. He also reflects on why he always took the private equity calls out of curiosity, what made Shore different, and why partnering now rather than later lets him stay part of the journey as Companion builds its platform.Key Takeaways:Listen to your customers and they'll tell you how to grow. One customer, one product, one SKU at a time built a 33-year business.Say yes first and figure it out later. The willingness to solve a customer's problem tomorrow, like renting a van to deliver bread two hours away, opened the pivot to frozen that transformed the company.Sell the story, not the SKU. When customers help design their own bread, price fades and the relationship becomes sticky.Partner while you still have runway. Choosing partnership now instead of an exit later keeps a founder part of the next chapter, with a board, new leaders, and resources a small business could never afford alone.Chapters:00:00 – Introduction02:25 – From the Bay Area Back to St. Louis08:45 – One Customer, One Product at a Time12:18 – Telling Stories Through Bread17:16 – Why Partner, and Why Shore24:43 – Building the PlatformListen to our podcasts at:https://www.shorecp.university/podcastsYou'll also find other Microcap Moments episodes, alongside our series Everyday Heroes and Bigger. Stronger. Faster., highlighting the people and stories that make the microcap space unique.Other ways to connect:Blog: https://www.shorecp.university/blogShore University: https://www.shorecp.university/Shore Capital Partners: https://www.shorecp.com/LinkedIn: https://www.linkedin.com/company/shore-universityThis podcast is the property of Shore Capital Partners LLC. None of the content herein is investment advice, an offer of investment advisory services, or a recommendation or offer relating to any security. See the “Terms of Use” page on the Shore Capital website for other important information.

In this episode, Josh Allen, founder of Companion Baking in St. Louis, Missouri, shares how he turned a love of baking discovered in the Bay Area into a frozen artisan bread manufacturer shipping custom products across all 48 contiguous states. Guided by his grandfather's advice to listen to his customers, Josh built the business one customer and one product at a time, pivoted from wholesale to frozen manufacturing, and made helping customers tell their stories through bread the heart of what Companion does. He also reflects on why he always took the private equity calls out of curiosity, what made Shore different, and why partnering now rather than later lets him stay part of the journey as Companion builds its platform.Key Takeaways:Listen to your customers and they'll tell you how to grow. One customer, one product, one SKU at a time built a 33-year business.Say yes first and figure it out later. The willingness to solve a customer's problem tomorrow, like renting a van to deliver bread two hours away, opened the pivot to frozen that transformed the company.Sell the story, not the SKU. When customers help design their own bread, price fades and the relationship becomes sticky.Partner while you still have runway. Choosing partnership now instead of an exit later keeps a founder part of the next chapter, with a board, new leaders, and resources a small business could never afford alone.Chapters:00:00 – Introduction02:25 – From the Bay Area Back to St. Louis08:45 – One Customer, One Product at a Time12:18 – Telling Stories Through Bread17:16 – Why Partner, and Why Shore24:43 – Building the PlatformListen to our podcasts at:https://www.shorecp.university/podcastsYou'll also find other Microcap Moments episodes, alongside our series Everyday Heroes and Bigger. Stronger. Faster., highlighting the people and stories that make the microcap space unique.Other ways to connect:Blog: https://www.shorecp.university/blogShore University: https://www.shorecp.university/Shore Capital Partners: https://www.shorecp.com/LinkedIn: https://www.linkedin.com/company/shore-universityThis podcast is the property of Shore Capital Partners LLC. None of the content herein is investment advice, an offer of investment advisory services, or a recommendation or offer relating to any security. See the “Terms of Use” page on the Shore Capital website for other important information.

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Carey can't stand baking which leads to a wild cake talk segment Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

Full Show over Football, OU and OSU Talk, Brent Venables, Tre Lamb, Early Lock, Baking and more! Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

Loser unboxing silicon baking cup and sticker peeler

Fermenting vegetables is a topic we all have questions on, whether we're just starting with fermentation or we've been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too.Supporters can also access an after show - I persuaded Holly to stay on a bit longer and talk to me about how to know if a ferment has gone bad and what steps you can take to combat mould.Holly is super busy right now organising her upcoming event, the fermentation summit which will run from September the 15th to 17th this year, 2026. If you would like to get access to a whole load of free video presentations by fermentation experts that will move your practise forward no matter where you are at, sign up at ancestralkitchenpodcast.com/hollysummit.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we cover:Equipment for fermentationThe use of inoculantsWhat the best cabbage is for sauerkrautWhat to do if your sauerkraut is dryThe importance of salt in fermentation and which salt is the bestWhat will make the difference between succeeding and failingHow long to ferment your sauerkraut forHow to make a year's worth of sauerkrautCucumber pickles, talking about how to avoid them going softThe personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:To sign up for The Fermentation Summit go hereHolly's websiteHolly's book Mouthwatering Sauerkraut Fermentation Made EasyKitchen Table Chat #36 (about 'snotty' ferments)Hollys post, How to Make Sauerkraut In a Crock in 7 Simple Steps [Healthy, Flavorful, Easy]Holly's cranberry and orange relish is within this post: Fermented CranberriesDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Neoborn Caveman is back with the untamed, unedited live radio show — marble-mouthed, vivid, nothing planned. He starts on America founded as a republic by the people for the people, and on how little of the official story still stands. From there NC looks at a UK car park where cash is banned, only the app still counts, and the fine is what you get for showing up with money and a working phone — sovereignty taken one payment at a time. After that Neoborn turns to Chinese cabbage dipped in formaldehyde and sold in Australia, but fear not, he offers a solution anyone can do to stay healthier. Later he takes the Havasupai trail in Arizona, a mother slashed after asking for directions. NC then investigates Network for Hope in Kentucky, the organ outfit HHS began decertifying under RFK Jr. after procurement started while patients still showed signs of life. He closes on the 1980s Pizza Hut revival and the real reasons people are driving back to those rooms, and finally on schools that spent three trillion and left three in ten proficient, and on heaven starting from within.Music guests: Big Sexy, Carlyle, Inoxidables, Van Hechter 00:00:00 On This Day Today - (no freedom yet)00:06:06 Big Sexy: Hiding in Romeo00:09:46 Fined for Not Having the App00:18:28 Carlyle: Without the Weed00:21:51 Formaldehyde Cabbage and Eating Where You Live00:30:14 Inoxidables: Sirena00:33:59 Wash Your Fruit and Veggies: Pesticides, Glyphosate, and Bayer00:44:00 Neoborn Caveman: Counterfeit Love00:46:28 A Hike, a Knife, Tolerating Crime00:56:08 Van Hechter: Boy Problems01:00:20 Organ Harvesting Comes Home: Network for Hope01:06:57 Big Sexy: This City Knows My Name01:10:17 Retro Pizza Hut, Hollowed-Out Schools, and Heaven Within01:23:05 Neoborn Caveman: Final ShowKey TakeawaysAmerica was founded as a republic by the people for the people. The rest of that sentence is the part he tells you to add yourself.Cash banned at the gate is not a parking story. It is sovereignty taken one payment at a time.Wash produce. Tap water takes some of the spray off. Baking soda or vinegar takes more. Do not soak strawberries.Glyphosate showed up in most of the urine samples he cited. IARC called it carcinogenic. Bayer, which once sold heroin as cough syrup, still defends the spray.A mother was slashed in the neck on the Havasupai trail after asking a stranger for directions. Tolerating that is accepting the next one.Network for Hope began procurement while patients still showed signs of life. HHS started decertification under RFK Jr.Retro Pizza Hut rooms are filling again.Sound Bites“Shouldn't we have, I don't know, an American Republic instead of the American Empire?”“We absolutely know nothing about anything. Or we know nothing about everything. Or we know everything about nothing.”“How can we be satirical when we live already in hell?”“Smartphones are tracking devices, so only dumb people use smartphones.” “Hey, I am dumb, are you?”“For a glass of water you have to have an app. To wipe your buttocks you have to have an app.”“So kids, what a book is? It's a phone you could open, okay?”“We should have a constitutional right for cash.”“You won't live longer if you embalm your body from within.”“The same company that invented the synthetic cocaine called, ready, steady go, heroin.”“Tolerating crime is idiocy.”“Not overrun by… we can't say this in the show.”“GET THE FORK OUT OF OUR LIVES!”“Sex is better if you do at home, not at Pizza Hut.”“We are humans for heaven's sake. Not for hell, but heaven.”“Heaven starts from within.”“The new old world order can't take away unless you give it up, voluntarily.”Join the tea house at patreon.com/theneoborncavemanshow. Support the show. Be real.Remember: you are worthy, you are amazing, you are one of a kind!Keywords: Overrun by Life, republic, cash, parking app, digital control grid, formaldehyde cabbage, wash produce, glyphosate, Bayer, Havasupai, Network for Hope, organ harvesting, RFK Jr., Pizza Hut, Rockefeller education, heaven starts from withinHumanity centered satirical takes on the world & news + music - with a marble mouthed host.Free speech marinated in comedy.Supporting Purple Rabbits.Viva los Conejos Morados. Hosted on Acast. See acast.com/privacy for more information.

After Dawn submitted her baklava to the Minnesota State Fair, they chat with Jen Stoker from the Blue Ribbon Baking Competition.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Two Parents & A Podcast, happy Wednesday!! You guys know we record same-day, which means we get to open with actual breaking news: Meta agreed to a $17 BILLION settlement in the child safety trial. Harrison dusts off his finance-guy trick for understanding any settlement (go straight to the stock price.. what it did tells you everything) and we get into what actually changes for kids: time restrictions and nighttime blockouts. And while we're being all professional and stuff lol, Alex shares how she beat her 2 AM heartburn after Prilosec, Tums AND Pepto all failed. The winner? Baking soda and water. (NOT medical advice.. she literally ate a bag of chips first as a strategy lol) It's not until after ALL of this that we finally welcome you back to the episode :-) and Alex starts out hot. Backstory: she posted a TikTok about letting Tate wear her helmet and while mommy ALSO wears her helmet (red light mask).. and a comment saying "it's okay to tell her no" racked up over a thousand likes. So you're telling me a thousand people think we should say no to a toddler wearing a HELMET for fun?! Video two was born, the internet responded, and the ratio has spoken

"AI starts and ends with Nvidia (NVDA)," says R. "Ray" Wang, pointing to an anticipated earnings beat and tentative upside surprise in data center revenue to back his claim. He adds that the Mag 7 giant's Blackwell and Vera Rubin roadmaps remain strong as the company expands its reach. As CEO Jensen Huang makes a push to turn AI chips into an asset class, Ray discusses how the financial move adds to Nvidia's "six-layer cake" of an AI ecosystem.

Season 27 of Since Sliced Bread takes a close look at the in-store bakery channel. Kicking of the season, JonnaParker, vice president of fresh foods for Circana, gives an update on how sales in the perimeter bakery are doing.

Word on the street is that there will be TWO Peachey's Baking co. locations at the Minnesota Sate Fair and we get into the drama behind the teardown of The Big Pepper, the food stand shaped like a giant green bell pepper -- people are not happy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

According to Starbucks, pumpkin spice season is officially here, you can play the original Oregon Trail online, Colleen found herself with a racing partner on her morning commute, other show's are stealing our sound effects and we need to clarify Donna's "yogurt fingers," and "Spider-Man: Brand New Day" looks to pass "Titanic" at the all-time box office. MN State Fair news: Peachey's Baking co might have TWO trailers this year and the green bell pepper got the red light. Colleen got a bunch of emails about the viral LoveSac video, HOLLY KNOWS SOMETHING: About a famous animal, and Disney dropped its list of homework before "Avengers: Doomsday." SCREEN QUEENS: Colleen and Jason watch "Lanterns" on HBO, we all take in the latest episode of "Double Lives of Suburban Wives," and "The Gentlemen" gets a third season. Chris Hansen is beefing with A24 about the movie "Primetime," and Shadow the bald eagle has already moved on from Jackie... See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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[REBROADCAST FROM May 8, 2026] For her latest cookbook, Domenic Marchetti traveled around Italy collection recipes for everyone's favorite dessert: cookies! She discusses the result, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region. Plus, listeners share their favorite Italian cookie or Italian bakery.  Cover art courtesy of the publisher Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

[REBROADCAST FROM April 20, 2026] Among the most popular baked goods is the classic chocolate chip cookie. One of the things that makes it so special is how beautifully it lends itself to adaptation. Journalist, baker and podcast host Marissa Rothkopf Bates shares insights from her cookbook, The Secret Life of Chocolate Chip Cookies. She'll discuss the cookie's often misunderstood history, how to bake the type of chocolate chip cookie you want, and how she mixes politics with baking in her podcast. Cover art courtesy of the publisher Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jeremy Zakis, Part One: Zakis discusses the unprecedented 4°C Pacific anomaly—ocean warming not seen in 150 years—its disruption of global trade at the Panama Canal, and the unseasonal heavy rains hitting Sydney rather than a baking heat dome. He explains the science of a wet El Niño: how moisture from the Indian Ocean dipole is driving these downpours, and the meteorological trend showing Australian El Niños shifting wetter over the last century, potentially linked to climate change. Zakis then turns to the looming fire threat—how these heavy rains trigger rapid undergrowth that soon dries out into highly flammable bushfire fuel—and Sydney's strategy of preparing containment lines and fire breaks around inhabited areas. (1)

Heather Hardcastle is a California-based pastry chef known for redefining gluten-free baking through a seasonal, ingredient-driven lens. Her work centers on creating food that feels generous, beautiful, and deeply satisfying — and just so happens to be gluten-free. Heather is the founder of Flour Craft Bakery, a beloved 100% gluten-free bakery with two Bay Area locations, established in 2010. Through Flour Craft, she has built a loyal following for her refined yet approachable pastries and savory offerings rooted in natural ingredients and artisan technique. Heather is the author of The Flour Craft Bakery & Cafe Cookbook (Welcome Books, 2021), and has developed widely distributed product lines that bring her signature style into home kitchens. Her work continues to evolve through her growing Substack community, where she shares seasonal recipes and cooking rhythms, and through her retail concept, The GoodLife Shop.  Flourcraftbakery.com Shopgoodlifehome.com Instagram: @flourcraft Substack: flourcraft.substack.com In this episode we explore: •    What made Heather change careers and immerse herself in pastry •    Attending CIA and teaching herself the art of gluten-free pastry •    From farmers' markets to a brick-and-mortar space: the birth of Flour Craft Bakery •    Which flour blends Heather uses •    Opening a second bakery as well as a lifestyle shop •    What gluten-free product presented the biggest challenge •    Book debut: writing The Flour Craft Bakery & Café Cookbook •    Heather's best baking tip and advice to aspiring pros •    And much more!

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Send us Fan MailWho needs a real oven when you've got a 100-watt bulb and unrealistic expectations? Ryan and Andrea revisit one of the most iconic toys ever made: the Easy-Bake Oven. From birthday wish lists to burned fingertips, they're serving up the sweet, weird, and unexpectedly groundbreaking story behind this miniature kitchen classic.Follow us @grownasskidsclub

***⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Complete our⁠ listener survey⁠ for a chance to win a $50 gift card!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ *** Hector's wife, Andromache, and his sister, Cassandra, beg him not to fight, sharing ominous dreams they've had foretelling his death. His father, King Priam, joins them, begging his son not to go into battle but Hector refuses to break his vows and is joined by his brother Troilus, who is eager for vengeance. Pandarus brings a letter from Cressida which Troilus reads and rips in fury. As the battle begins, Thersites stands on the sidelines mocking everyone in the fray until he is confronted by Hector and crumples at his feet. Troilus fights both Diomedes and Ajax and Hector fights Achilles but spares him in an act of chivalry. Patroclus is killed.  Achilles, heartbroken, gathers his group of mercenary soldiers (the Myrmidons) to hunt for Hector. Thersites mocks Menelaus and Paris as they fight until he's confronted by Margarelon and runs away. Hector sits down to rest after killing a Greek soldier for his armor when Achilles and his Myrmidons arrive and surround him before slaughtering him in cold blood. Troilus, enraged, rallies the retreating Trojans before cursing and rejecting Pandarus, who is left alone to deliver a scathing epilogue. The PLAY ON PODCAST SERIES, “TROILUS AND CRESSIDA”, was written by WILLIAM SHAKESPEARE and translated into modern English verse by LILLIAN GROAG. All episodes were directed by KIM MARTIN COTTON. Radio play by CATHERINE EATON.   Executive Producer: MICHAEL GOODFRIEND   This podcast was recorded under a SAG-AFTRA AGREEMENT.   The cast is as follows:   BENJAMIN BONENFANT         as    TROILUS AWNI ABDI-BAHRI                       as    CRESSIDA JAMES UDOM                          as    ACHILLES GEOFFREY ALLEN MURPHY    as    AJAX STEVEN RATTAZZI                     as    PANDARUS and MENELAUS DAISUKE TSUJI                           as    THERSITES ANNA SUNDBERG                       as    ALEXANDRA, CASSANDRA and HELEN NOAH KEYISHIAN                       as    AENEAS, MARGARELON and HELENUS ROB NAGLE                                  as    AGAMEMNON LISA WOLPE                                 as    ULYSSES WAYNE T. CARR                          as    HECTOR and CALCHAS EDWARD GERO                           as    NESTOR and PRIAM EDDIE LOPEZ                               as    PATROCLUS and PARIS JOHNNY WU                                 as    DIOMEDES KIM MARTIN COTTON                as    ANDROMOCHE   Casting by THE TELSEY OFFICE: KARYN CASL, CSA.   Voice and Text Coach: JULIE FOH   Original Music Composition, Mix and Sound Design by LINDSAY JONES. Sound engineering and mixing by SADAHARU YAGI. Mix Engineer and Dialogue Editor: LARRY WALSH. Podcast Mastering by GREG CORTEZ at New Monkey Studio. Coordinating Producer: TRANSCEND STREAMING (KYRA BOWIE and LEANNA KEYES).   The Play On Podcast Series “TROILUS AND CRESSIDA ” is produced by NEXT CHAPTER PODCASTS and is made possible by the generous support of THE HITZ FOUNDATION. Visit ⁠⁠⁠⁠⁠⁠NEXTCHAPTERPODCASTS.COM⁠⁠⁠⁠⁠⁠ for more about the Play On Podcast Series. Visit ⁠⁠⁠⁠⁠⁠PLAYONSHAKESPEARE.ORG⁠⁠⁠⁠⁠⁠ for more about Play On Shakespeare.   Subscribe to Play On Premium for ad-free episodes and join our Patreon for exclusive merchandise and early commercial-free releases. Go to nextchapterpodcasts.com for our Bonus Content, where you'll find interviews with the artists, producers and engineers who brought it all to life. And remember: “The proud man eats himself”. Learn more about your ad choices. Visit megaphone.fm/adchoices

Every month we ask our supporters to send us their questions so we can tackle them on a special podcast called kitchen table chats, which is shared exclusively with our supporters as a special bonus and a thank you for keeping the podcast on the air for all our beloved listeners around the world.In these episodes we are much more informal and perhaps a bit more forward than we are in the main feed.In the summer, it has become our tradition to take one or two of these episodes and post them to the main feed so you can step in and enjoy this casual, more intimate time with us. Many of our supporters tell us these are their favorite episodes, maybe because sometimes we get a little bit obnoxious and opinionated.In this episode we answered questions from Hannah, Brittney and Ella, four questions in all. We tackled how to handle potlucks and events where you share food with others, and others share food with you? We talked about how to help children adjust or transition to ancestral food, and do we have thoughts on bringing ancestral food to the plates of foster children that may be in our homes? We also discussed the fun question, how did we meet? Lastly we talked about attending social obligations with young children, with all of the junk food and potential scenes that can come from repeatedly telling children they cannot have all of the good things being put in front of them or even handed to them by well-meaning people. There is also a lot more in this episode including discussion of good books we have been reading, and several good titles we recommend; Alison's quick pancakes; and a contribution from our supporter Rebekah, the most interesting cock-a-leekie soup!* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What We Talked About:Welcome to our 50th KTC episode!!!Cock-a-Leekie Soup from RebekahNovember's KTC Live Zoom call with podcast supportersAlison's quick pancakesHodmedods and YQ Wheat - another wheat Rob can have?The Glassmaker by Tracy ChevalierThe Instrumentalist by Harriet ConstableThe November KTC 49 recording of Andrea with 3 other ancestral moms - referenced several times in this episodeAlison's recording with Marcos Patchett, Episode 119Plus, the Kitchen Table Chats private podcast aftershow with Marcos PatchettFeminism Against Progress by Mary HarringtonRadical Homemakers by Shannon Hayes (not on Bookshop)The Happy Dinner Table by Anna Migeon (not on Bookshop)Cindy Rollins' podcast: The New Mason Jar with Cindy RollinsFirst Catch Your Gingerbread by Sam BiltonAgainst the Machine group read-along* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Sweetest listener, did your July of this year (2026) hit just a little different? Maybe the other side of your pillow always seemed to be cold or you spidey sensed the shit out of everything that fell? Maybe it was just the opposite and your floor has been covered in pickles and broken glass more times than you care to count? Whatever the change, know you are not alone and that many folks have agreed things have been…different and that it all points to one event - the shutting down of CERN's Large Hadron Collider. So, listener, join the OG trio as Liv takes us for a ride around the 27 kilometer collider, picking up speed as the particles break down leaving a trail of little black hole conspiracies in their wake. Will they envelop the earth? Probably not…but the chances aren't zero. Subscribe for $5 a month to get all the premium episodes: www.patreon.com/qaa Check out our new podcast series network Cursed Media! All episodes of Spectral Voyager Season 2 are out now! Binge the entirety of Truly Tradly Deeply by Annie Kelly and Megan Kelly as well as Science in Transition by Liv Agar and Spencer Barrows: cursedmedia.net Produced by Liv Agar & Corey Klotz. Theme by Nick Sena. Additional music by Pontus Berghe and Jake Rockatansky. Theme Vocals by THEY/LIVE (instagram.com/theyylivve / sptfy.com/QrDm). Cover Art by Pedro Correa: (pedrocorrea.com) qaapodcast.com QAA was known as the QAnon Anonymous podcast.

Today's guest is Nancy Silverton, the renowned chef, baker, and cookbook author behind some of Los Angeles' most beloved restaurants, including Osteria Mozza, Pizzeria Mozza, and Chi Spacca. Back in the '80s, Nancy founded La Brea Bakery and helped revolutionize the artisanal bread movement in the U.S. Nancy joins host Jessie Sheehan to talk about her early baking memories and how she discovered her love of pastry while working at Michael's, a restaurant in Santa Monica. She also shares the story behind her 1997 appearance on Julia Child's PBS series “Baking with Julia”—where Nancy made the French Chef a crème fraîche brioche tart with wine-poached fruit and sabayon, and it brought Julia to (happy!) tears, exclaiming it was “a dessert to cry over.” Nancy walks through the tart's recipe, which can be found in the book “Baking with Julia,” and explains the techniques behind the brioche, why the dough needs to stay cool, and why Julia's emotional reaction remains one of the greatest compliments of her career. Watch the special moment on “Baking With Julia” here. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Nancy: Instagram, “The Cookie That Changed My Life” More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

HIGH ALTITUDE BAKING WILL BREAK YOU I was not a great baker when I moved here and what little skill I had flew out the window at high altitude. Today I’ve got a guest who is sharing her journey baking in high altitude and you can follow along. Chef Liz Thompson joins me at 12:30 to talk about her Truckee High Altitude Baking Club and you can join too! Find the website here and the Facebook group here.See omnystudio.com/listener for privacy information.

Kelsey Lee, owner of Potluck Kitchenware Store in Ely, Minnesota, shares how her business navigated the challenges of wildfires, the unique culinary traditions of the Northwoods, and the importance of community and learning. Discover her insights on store curation, local culture, and must-have kitchen tools.A few items mentioned in the Podcast available at POTLUCKPierogi Love and The Elements of BakingVisit Ely, Minnesota for fun things to do year-round! Whether you are looking for a place to stay, a delicious meal, a hiking trail, or an immersion experience, we have businesses ready to meet your needs.Original Transcript Follows:Stephanie Hansen (00:01.176)Hello everybody, welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm with Kelsey Lee. She is the owner of Potluck Kitchenware Store. And Potluck is in Ely, Minnesota, which is my second home. And I've been doing a little mini-series to help people get familiar with some of the businesses that have been impacted by the wildfires this summer. The wildfires, as we currently stand, are in a high form of containment.Smoke in the town has been virtually non existent and people are coming back to Ely, but it has been a dramatic turn in what was looking to be a great summer. Welcome to the program, Kelsey.Kelsey Lee (00:41.088)Thank you so much for having me on.Stephanie Hansen (00:44.2)What does it feel like when, you know, you're starting out on your summer and July fourth has just happened and something that you couldn't have predicted as a business owner, like a wildfire comes into town?Kelsey Lee (00:50.389)it feels like such a jolt and especially with wildfire there's a there's this sense of kind of unknown danger known but unknown danger and i this was the first summer of wildfires that were quite close to town during my time of owning the business the last time we had any a wildfire anywhere near potluck or elite largeI was an employee of Potluck. I wasn't the owner. So I was making, I was sort of executing on decisions as opposed to making them myself. So, you know, your first thought is about air quality and evacuation zones and all of that. And then sort of secondarily you wonder if it means the end of the season. And for me this year, that was an especially weighty question because what I've seen over the last couple of years is that our what whatis commonly known as our summer season, actually extends quite far into the fall. I've seen growing sales numbers in September and October over the last couple of years. And so you really don't want to see your season kind of come to a close when really it's like just getting started. But I'm really happy to say that what I've seen is very much to the contrary. This so two weekends ago on what would have been our blueberry art festivalI saw huge numbers of people in town. I had amazing sales. I've talked to other business owners who had a similar experience. So it feels like our kind of recurring visitors and also our seasonal residents have really rallied to support Ely. and I personally am just so grateful for all of the messaging around Ely is open for business, like conditions here are safe, we welcome you, we encourage you to do your Christmas shopping. all of thatfor in my case and the case of many of the retailers I've spoken to has just been incredibly successful.Stephanie Hansen (02:59.584)It's kind of funny because I am a person that does a reverse commute. I my husband lives in Ely in the summer and I usually head there on Saturday in the afternoon and come home on like a Monday or a Tuesday. And the air quality in the Twin Cities has actually been worse than in Ely. So it's it's been a kind of a strange summer.How hard is it? So you have a great selection of cookbooks. You really do a great job of curating. You've got all the cast iron things that one would expect at a kitchen store in the Northwoods, but you've also got beautiful dishware, some small appliances, all the cute funny towels and napkins and cocktail and entertaining things that you might use at the cabin. How do you curate the store?With such a big percentage of folks being summer residents, does it change?Think it's a really interesting challenge. I actually love doing the buying for the store. I do it all myself because my market really exists as like three segments. And over the years of working here and then being an owner-operator, I've really gotten to know those segments by their general characteristics, but also individuals, right? So I'm getting feedback and product requests and things all the time. and so I think of my customer market as being comprised of seasonal residents. So people who come up for the summer, like you you have a s you have a second home, you have a second kitchen, you're hosting, you're cooking, you are really looking for anything you would be looking for at your main home in your kitchen, right? So like I'm I'm stocking a lot of the supplies that series cooks and bakers need on a regular basis. And then my second market are what I would say what I would call are are kind of like pass-through visitors orAre guests of the seasonal residents. So these people, they're looking for souvenirs, they're looking for hostess gifts. For those folks, the size and weight of items is very, very important. People are looking for something to tuck into their luggage, or they're looking for like a last-minute gadget or something to use on a boundary waters trip. So that's maybe the most varied kind of use case scenario in that second group.and then my third segment are my year-round residents. and their needs vary quite a bit as well. they comprise just a huge percentage of my holiday market, which has been great that we've brought in more holiday specific things, both decor, but really mainly all of the specialty holiday baking over the last few years. and the local market has just grown and grown as I've learned what people are making. and what they need in the kitchen around that time of year.Stephanie Hansen (05:55.673)What do you find are people making? Is it different than what you expected? Like are you, you know, is it bunt pans and cast iron or is it sourdough accessories andKelsey Lee (06:09.55)Yeah, huge. I sell huge numbers of Benettons and LOMS and proofing containers and all of that for sourdough. Sourdough is big year-round, I think is really exciting to say. but what I find most exciting is that especially around the holidays, the cultural culinary traditions of this area really come alive. So people are asking for things for lefsa orSandbuckles or I'm sure I didn't say that quite right. or petitsa, of course. and so it's fun to try to as I'm accommodating those requests, learn about which families have which culinary heritage, you know, and over time you sort of learn like, yes, this family, they make leftsa on Black Friday or the Saturday or whatever. So we really have a surprisingrange of not only wants, but really needs, you know, because many people in this area are making all of their bread from scratch. They're making all of their yogurt. They are participating in, you know, a CSA or they're taking like a butchering class at the folk school. And so the needs really vary, which just makes it exciting from a buying standpoint.Stephanie Hansen (07:24.78)I've been going to Ely for 35 years. and I can say that the culinary world there has expanded and changed, with the folk school certainly offering more classes, but also I think during COVID, a whole new type of person moved into Ely, younger folks, more families.I have seen a lot more people coming from either coasts and coming for the water, the nature, and just the lovely changing of the seasons in Ely. Has that changed things for you or made it more interesting?Kelsey Lee (08:03.153)Yes, much more interesting.And over the last year I've really solidified a partnership with the folk school in terms of not only sponsoring all of their nourishment program areas, but just increased communication with them about upcoming cooking classes. and this last spring we collaborated on a pie dough making workshop at one of the like spring women's retreats at YMCA Camp du Nord up here. so I II see the folk school as being really a critical kind of partner for people, for me to grow awareness of my business, but also as far as preserving and sharing the culinary traditions of this area.Stephanie Hansen (08:52.471)The director of the folk school, Lucy, is my daughter's WIDJI sister. They went on a a long camping adventure together and have been friends ever since, you know, when you are in the Arctic for 30 some days with someone, you really form a bond. And it's been fun to watch Lucy and that folk school grow. And also the Duluth folk school is also growing. So just getting that awareness of, you know, that there's a lot of things to do in the North Woods, even if you're not a paddler necessarily.Kelsey Lee (09:23.896)Yes. Yes, absolutely. And I see the folk school as being like, you know, if if you're gonna connect with one touch point for activities and and even community events in the Northwoods, I think the folk school is it. Absolutely. Yeah.Stephanie Hansen (09:38.325)It's interesting too. You know, I'm part of the pickleball club in Ely that's fairly new. There's also the folk school. There are a ton of events that are happening through Ely Connect, which is geared more towards new residents. I really am impressed and excited about the future of Ely just for myself as I spend more time there. And maybe, you know, at some point I'llI don't know, am I ever gonna retire? Probably not, but the ideas in my mind that I could and that there is a place that has such a rich learning path is really kind of fun.Kelsey Lee (10:11.699)Yes. my friends and collaborators at Boundary Waters Connect do a bunch of things. They connect with perspective and new residents. They host the Tuesday group series in town and theyvery accurately characterize Ely as a super curious community. This is a place where people are very skilled. They're sometimes quiet about the skills that they hold. But if you show genuine interest, people are more than happy to share with you the skills that they have acquired on their own, skills they learned through their family. It's a place that is very fertile ground for non-competitive and intergenerational learning, which is really beautiful.Stephanie Hansen (11:03.747)There's also a lot of diverse political beliefs in Ely that seem to exist side by side in a way that I've never seen anywhere else. You have people that have very intense passions about the boundary waters and wanting to prevent mining from going into the boundary waters. And then you also have a very robust community of people that believe that the prosperity of the town historically and potentially in the future is based on mining. And these two things seem to be able to coexist in this really small town of mutual respect and understanding for the most part. it it makes I think Ely so unique in that, you know, you could go and learn how to build a birch bark canoe next to someone that might be completely different than you ideologically.But yet also your neighbor. And I love that that is how this community is fostering growth in learning and growth in how the town is growing. Are you have you experienced that as new people have come in?Kelsey Lee (12:10.818)Yes, absolutely. and I think that comes from it feels a little a little like old-fashioned neighborliness, which can sometimes swing in sort of a gossipy direction when we think about, you know, that small town living. And there's always gonna be an element of that there. But really it comes in my experience, the respect and tolerance comes from a deep understanding that we all need each other.Because of where we live, because of the seasonality of our economy, because our winters and even our summers can be very harsh in certain ways. we have a reliance on our neighbors. And we need those relationships, you know, to look out for not only ourselves but also our community. yeah.Stephanie Hansen (13:00.373)Yeah. I you do get that sense of, you know, like I've been there w in the wintertime when, you know, you get a foot and a half of snow and you need your neighbor to plow you out and you're standing at the end of the driveway as someone comes by with a plow and you're like, Hey, can you help me out? Or your car gets stranded orKelsey Lee (13:17.949)Yeah. Yeah. Yeah. And people are more than willing to help. It is this is the first place I have lived with that kind ofthat kind of neighborliness and it is I'll be honest it can be a little foreign and a little like suspicious at first. so a story I like to tell is when my husband and I moved to Ely as we were and I don't know how this came about at all. To this day I have no idea. But I have a lovely neighbor named Alana. She somehow found out not onlythe day that we were arriving, like moving into our house, but also roughly the time that we were arriving. And as we pulled into our garage, she was standing in the yard with the neighbor from the other side and they were there ready to greet us. and if you're moving from a big city or you've never experienced that before, it feels really odd and it feels like people are surveilling you or you're you know whatever. but really it comes from that kind of old fashioned spirit of like we want to welcome you, we want to know who you are, because we want to immediately have this sort of neighborly relationship with you. so that that stories like that prevail all over town.Stephanie Hansen (14:40.599)Yeah, I would agree with that. All right. So since you're the kitchen expert, I have to ask you some kitchenware things. could you tell me three things that you're excited about in the store for cooks?Kelsey Lee (14:55.008)Yes, absolutely. I actually have I have a little cart here of products that I really want to show. so the first and this one is geared a little towards people who like are in a cabin, are on the go, you know, s have are space limited in their house. I'm really proud to say that as of a couple of months ago, Potla Kitchenware is a retailer for Vitamix, which is a fantastic brand, of course.This is their five-speed immersion blender. What I love about this is this will blend ice for you. This will do anything that a normal blender will do. It's not just for soups, it's not just for mashed potatoes. this is a workhorse in the kitchen and it it weighs quite a bit for an immersion blender, but it takes up virtually no room compared to your standard kind of countertop blender. so the the larger point I want to make with this is that.to get the power that you need, you don't always need the appliance with the biggest footprint. Especially when you're when you're looking at a quality brand like Vitamix. So this one I love. Absolutely, yes. And that's part of my something I'm managing always is either somebody is in one of the many houses in Ely with teeny tiny kitchens or they're in a cabin or they're in a travel trailer or whatever. So space is always at a premium for my customers here at the store. Yeah, and in a small space.Stephanie Hansen (16:21.251)Right, so that's a great recommendation. I didn't even know they had an immersion blender.Kelsey Lee (16:24.988)It's fantastic. Yes, yes, yes. another thing that I love is this, which is a really odd. This is an odd looking thing. this is one of many high-functioning, colorful, bizarre looking tools from a company called Dream Farm. They are based in Australia. They are next level when it comes to the functionality of kitchen tools.They all have weird names and they all look really weird, but they're fantastic. So this is their chopping spatula. The flexibility here is wonderful. This is what you want to use to get under eggs, under pancakes. it's designed to sit on the counter like this, so it's never gonna get your counter dirty. simplifies cleanup, and then this offset chopping edge you can use for like chopping ground beef in a skillet as you're cooking.it's designed to give you that kind of cutting edge as well. so this is just one of many just fantastic designs from Dream Farm. so if you're if you're looking for something that's not only like beautiful to look at in the kitchen, but also gonna give you added functionality, Dream Farm is a a brand that I love.Stephanie Hansen (17:41.131)It almost looks too like you could use it as like a what is that thing called when you're making sourdough and you're trying to get in and underneath the bread?Kelsey Lee (17:49.165)yeah yeah like a bench a bench scraper maybe. Yeah yeah it's it's flexible enough but also firm enough. I think you totally could. Yeah, yeah. Just kind of get get your dough started. Yeah, absolutely. yeah. And then you asked about things for cooks. So I am gonna show you this. So this is from Dubouillet, which is a French cookware manufacturer.This is carbon steel, but this is kind of carbon steel meant for the every person. This is lower maintenance carbon steel. carbon steel is very much like cast iron in the sense that you typically have to establish and then maintain a layer of seasoning on carbon steel cookware. This one is from their blue carbon line. This one they heat treat at the factory. so you don't have that seasoning maintenance for this. This you exactly.Stephanie Hansen (18:45.539)People will love that.Kelsey Lee (18:47.007)You use this right away. lower maintenance. And my favorite thing about this line, given where we're located, is this you can use over a campfire. And it's comparatively much lighter than carbon steel pans typically are. So this is great for a canoe trip. You just get one of the larger pans, it's like you cook everything in it, safe to use over a campfire, cleans up super well. So I've been really thrilled to bring inStephanie Hansen (19:06.262)Love it.Kelsey Lee (19:16.094)Not only the standard carbon steel, but also the blue from WA. Yeah.Stephanie Hansen (19:20.941)Okay, I like that and I'm always looking for the best nonstick pans because I do use my cast iron as a nonstick pan, but sometimes when you're doing eggs you want something a little different.Kelsey Lee (19:31.421)Yes, yes, yes. And carbon steel, we're predominantly a cast iron household, simply because cast iron lasts forever and we haven't had a reason to upgrade to carbon steel, but carbon steel is just it's it's a smoothness that like you really don't find with most modern cast iron. it's just a fantastic cooking surface. Yeah.Stephanie Hansen (19:52.601)Okay, since I know you have a cart there, let's do two more. Do you have two more things?Kelsey Lee (19:56.559)Yes, do you want things for cooks or do you want things for the home? Okay, perfect. so let's see. one so one little thing that I want to share as like a shout out to bakers. so this is the Danish dough whisk from King Arthur Baking. It's a triple loop, which some people look for. There's a whole debate out there about how many loops you want in your dough whisk. this one I want to showcase becauseI have been just thrilled that King Arthur is once again offering their their baking products, not their flowers, not their baking mixes, but their actual baking tools. They've recently made those available at wholesale. And that's a big deal because they had a huge wholesale program prior to COVID, and then they suspended wholesale operations during COVID, and it's been several years without.that we haven't been able to obtain these baking tools here at the store. So when I saw that they were available once again, I was just just so so happy. Yes. So King Arthur makes a fantastic cookie scoop and dough whisk and pastry brush and just a lot of those baking essentials. in addition to wonderful, wonderful cookbooks as well. They're a go-to resource there too. yes. So that one I'm happy to showcase. And thenStephanie Hansen (21:14.253)Great.Kelsey Lee (21:18.25)I also want to show the very trendy, but appropriately so. These are geometry towels. these are made from entirely from recycled plastic water bottles. so a very sustainable choice. This is their, I'm gonna show you dimensionally. This is their kitchen towel. It's it's huge. It's 18 by 30. It isStephanie Hansen (21:40.333)Yeah, it's huge.Kelsey Lee (21:44.328)incredibly absorbent of both liquid and dust. I use these here at the store to dust, just incredibly grippy no matter what you're trying to clean up with them. and Geometry continues to partner with artists and designers. So they always have new capsule collections coming out and they are just so design forward. They're light years ahead of all any other textile brand on the market. yes. So I love it. You've given me some things to come in and check out next week.Kelsey Lee (22:15.817)yes, yes, yes, yes. And they they have seasonal collections too, so they make great gifts. and they've recently unveiled table linens as well. table runners, placemats, all of those. Yes, yes.Stephanie Hansen (22:27.188)cute. Okay, before we leave, I'm gonna ask you for two cookbooks that you're excited about because I know you've curated a lot of great cookbooks in the store.Kelsey Lee (22:38.448)Yeah. you'll have to forgive me. I'm gonna turn around a little and just take a look. ooh, yes, so the first one is a very easy choice. This one is called The Elements of Baking by Katerina Sirmelsch. I'm sure I booked that. Apologies. Apologies, apologies. So this gives you for bakers, you know, bakers are likeThat's a very formula and sort of accuracy driven endeavor. And this gives you the formulas and tables that you need to make any recipe gluten-free, dairy-free, egg-free, or vegan. It is, yes. It is, it's a bit of a tome. I mean it's like it is a thick for sure. But this is just a page of photos of breaking down lumpy versus smooth pancake pattern.Stephanie Hansen (23:20.877)Wow. Okay. That's helpful.Stephanie Hansen (23:27.681)Yeah, it's a resource book.Kelsey Lee (23:36.43)You can see they give you a side-by-side. so if you're somebody who is a trying to accommodate, trying to get away from recipes while accommodating gluten-free, dairy-free, egg-free, or or vegan eaters in your household or you yourself, I think this is a great resource to build that knowledge base to then be able to adapt any recipe yourself moving forward.Stephanie Hansen (23:58.337)I love it. All right, let's go for one more cookbook and then we'll wrap it up.Kelsey Lee (24:03.287)Perfect. what I want to go for here. So this maybe seems like an odd choice. so it's pierogi love. Getting back to like you know culinary traditions. This one I brought into the store just to kind of round out my hand pie dumpling offering. And just this summer I think I've probably sold almost two dozen copies. People just love there's something about a pierogi.so I love this one because it's not gonna take up a lot of space on your shelf, but you just get such a range of recipes in here. you have a photo for every recipe. and I just love the idea of like putting a ruben in a in a pierobi. You just you know you you take something, something large, something unexpected, put it in one of these, it's just a delight. SoStephanie Hansen (24:58.381)The more diversity I've explored in the kitchen through the television show that I'm working on, I've realized like every culture has a hand pie, every culture has like a flatbread of something. It's it's very interesting when you start to just meet with people and how they all make their specialties from their heritage, but that how they're all sort of linked also.Kelsey Lee (25:06.238)Yes. Yeah, for sure. Yeah. I l I love that something as delightful as a flatbread or a hand pie is like truly a thread that unites all of us.Stephanie Hansen (25:32.259)For sure. And that sort of wraps up what we've been talking about, which is community and learning about your neighbors and supporting your neighbors. Kelsey, are you online for people to shop your store?Kelsey Lee (25:45.063)We are online. We're not yet doing sales online. we actually just yesterday launched a a very beta version of our website, so you can find us at potluckkitchenware.com. our hope is to have at least gift card sales online in time for this upcoming holiday season. so you can find us online there. We are also on Facebook and on TikTok.Stephanie Hansen (26:10.677)Okay, we will make sure to follow you. Thanks for spending time with me today. You guys, please visit Ely. You can find a lot of information about Ely businesses at visitealiemn.org. they've got a whole list of all the businesses in town, events and Harvest Moon Festival is coming up in September. That's a big event for the retailers and for folks to come to town in September. I'll be looking forward to that. Kelsey, thanks for your time today.Kelsey Lee (26:37.283)Yes. Thank you so much, Stephanie. It was great to be with.Stephanie Hansen (26:41.197)All right, we'll talk soon. Okay, bye bye.Thanks for reading Stephanie Hansen's @StephaniesDish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Dawn entered a baking competition at the state fair and of course it's a pretty intricate entry! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dawn entered a baking competition at the state fair and of course it's a pretty intricate entry! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Darren Purchese is a world renowned pastry chef, and judge on the latest series of the new series of The Great Australian Bake Off and joined Philip Clark and listeners to Nightlife.

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Pippa Hudson speaks to Karike Norval, the owner of Holland Bakery, a female-led business in the Northern Suburbs which is preserving authentic Dutch baking traditions while adapting to modern retail trends. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Have fun baking with Stefan, his sister and mummy!In this fun series, Mr Tumble's spotty bag takes Justin and your little listener on an adventure to meet other children and hear what they are doing today #CBeebiesRadio

we have to be mindful it's not baking for loo long.

What does it take to recreate the taste of home? In this special episode of the Modern Persian Food Podcast, Beata sits down with Sahar Shomali, the passionate baker and founder of Kouzeh Bakery in Los Angeles.  They explore Sahar's inspiring journey from home baker to small business owner, driven by a mission that many Iranians know well: finding—or recreating—the perfect barbari bread from childhood memories. Sahar shares how nostalgia became inspiration as she worked to capture the authentic flavors and textures of Persian baked goods while adapting recipes for today's ingredients, equipment, and customers. Her bakery celebrates the incredible diversity of Iran's regional baking traditions, introducing both the Persian community and newcomers to specialty breads, pastries, and sweets that are often difficult to find outside of Iran. In this episode, we discuss: Sahar's journey to becoming the founder of Kouzeh Bakery The childhood memories that inspired her pursuit of authentic barbari bread How she recreates traditional Persian flavors while adapting recipes for a modern bakery Regional Persian breads and baked specialties that deserve more recognition The challenges and rewards of owning a small food business Preserving Persian culinary traditions through baking Sharing Persian culture with customers from all backgrounds Whether you grew up enjoying fresh Persian bread or you're discovering these flavors for the first time, this conversation offers a heartfelt look at the connection between food, memory, and cultural identity. Connect with Kouzeh Bakery Follow Sahar and learn more about Kouzeh Bakery: https://www.kouzehbakery.com/  If you enjoyed this episode, please subscribe, leave us a five-star review, and share it with a friend who loves Persian food, baking, and discovering the stories behind the recipes. All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube Follow us on Instagram: @modernpersianfood   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

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Christina Tosi didn't have a clear five-year plan when she graduated from college. She tried different majors, worked odd jobs, and kept searching for the thing that felt like hers. Baking became the answer she could not ignore. With relentless persistence, she went from a hostess stand to New York restaurant kitchens, proving herself one dessert at a time. That same drive eventually turned a tiny laundromat space into Milk Bar, the dessert empire known for bold flavors, nostalgic treats, and joyful care packages shipped across the country. In this episode, Christina joins Ilana to share how experimentation leads to clarity, why failure is essential to mastery, and what it really takes to build a business rooted in creativity, community, and joy. Christina Tosi is the founder and CEO of Milk Bar, the iconic dessert brand known for its bold, nostalgic treats like the Compost Cookie and cereal milk soft serve. She is a two-time James Beard Award winner and New York Times bestselling author. In this episode, Ilana and Christina will discuss: (00:00) Introduction (05:53) How Childhood Baking Sparked a Career (10:04) Testing Different Paths Until One Felt Right (17:56) The Embarrassing Failure That Fueled Her (22:04) Finding Mentors and Moving to New York (28:10) The Simple Networking Move That Opened Doors (31:17) The Cookie That Put Milk Bar on the Map (38:00) Turning Failure Into Fuel for Growth (45:04) Building Milk Bar in a Tiny Laundromat (49:47) Pushing Through Criticism, Burnout, and COVID (1:03:10) The Shift from Pastry Chef to CEO (1:08:11) Why Discomfort Can Become Your Edge (1:16:43) Betting on Yourself Before You Feel Ready Christina Tosi is the founder and CEO of Milk Bar, a nationally beloved dessert brand with locations across the U.S. She is a two-time James Beard Award winner, TED speaker, and New York Times bestselling author of seven cookbooks. Christina also created Bake Club, a free online baking community launched during COVID that continues to bring bakers together around the world. Connect with Christina: Website: christinatosi.com/  Christina's LinkedIn: linkedin.com/in/christina-tosi   Christina's Instagram: instagram.com/christinatosi/  Christina's YouTube: youtube.com/christinatosi  Resources Mentioned:Bake Club: bakeclub.com/  Leap Academy: Ready to make the LEAP in your career? There is a NEW WAY for professionals to fast-track their careers and leap to bigger opportunities.  Check out our free training today at https://bit.ly/leap--free-training

Founded in 2019 by mother-daughter duo Elisabeth and Gina Galvin, Stellar Snacks is the only women-owned pretzel manufacturer in the U.S. Baking pretzels from scratch daily, the brand combines artisanal craftsmanship with bold, chef-inspired flavors like Maui Monk, French Dijon, Bold & Herby, and Cinnamon Dolce.After struggling to find a pretzel manufacturer that met her standards, Elisabeth, a French food entrepreneur with over 30 years of experience, partnered with her daughter to build their own bakery. Today, Stellar Pretzel Braids are vegan, non-GMO, kosher, and free from artificial flavors and top allergens, while the brand's Artist Program showcases emerging artists on its packaging. Stellar pretzels are now enjoyed by millions of airline passengers and sold in over 7,000 retailers nationwide, including Target, Whole Foods, and Costco.IG stellar_snacks | stellarsnacks.comUse code CITRUS for 15% offFind Me:IG + TikTok citrusdiaries.studiocitrusdiaries.com | hello@citrusdiaries.comCreate your ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#madeonzencastr

Today we're bringing you an episode of the podcast that originally went out in 2023. It's one of our favourites, all about fermented drinks. In it, we cover over 20 different fermented drinks, including:SCOBY fermentswhey fermentsgrain fermentswild fermentsAnd we talk to you about how you can incorporate these super health-giving, delicious foods into your life.So if you've ever asked the question, “What fermented drinks can I make?” or “What other fermented drinks can I make?” This episode is for you.For supporters of the podcast, there is a bonus e-book containing four of our favourite fermented drinks to download from the website.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we cover:Scoby fermentsWhey ferments, and how you don't have to use wheyGrain ferments, including ale and bozaWild fermentsDairy fermentsGluten-free fermentsSugar and alcohol content concernsUsing fermented drinks in smoothiesSecond-ferments* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Boza courseSowans course (affiliate link)DIY proofing box articleKobo Fermentary (the gingerbug queen)Andrea's Kombucha articleAlison Rye Kvass articleDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

It's time for the now traditional end-of-season postbag episode of The British Food History Podcast, where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History: www.britishfoodhistory.com I'll be disappearing for a few months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the secret podcast.Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeLudlow Food Festival 2026Serve it Forth mailing listServe it Forth Eventbrite pageBrecon Agricultural ShowMamgu Welsh cakesEnglish Food by Jane GrigsonCafé ErolIvor Cutler's Life in a Scotch Sitting Room Vol.2 ep.6Ivor's obituaryThe Feasts of Autolycus, by Elizabeth Robins PennellComfortably Hungry: Bleeding Cows & Black PuddingsThe Great Cream Tea Debate on my YouTube channelThe English Housewife by Gervase MarkhamDelia Smith's famous rallying cryPrevious pertinent blog postsTo Make Welsh Cakes (Pice ar y maen)Singin' HinniesBlood ice creamScones: A brief historyFour Scone RecipesCornish SplitsPease BreadSyllabubsPrevious pertinent podcast episodesGriddle & Bakestone Cookery with Peter Gilchrist & Ross ClarkeEating Out in Georgian London with Peter RossRetro Foods with Briony May Williams Hogmanay & Hamely Kitchen with Paula McIntyreBritish Fish & Seafood with CJ JacksonThe History of Food Waste & Preservation with Eleanor BarnettBlack & White Pudding with Matthew Cockin & Grant HarperA History of Baking with Sam Bilton & Neil ButterySpices with Ian AndersonHistorical Cookery with Jay Reifel50 years of ‘English Food' by Jane Grigson with Sam Bilton, Ivan Day, Annie Gray & Jill NormanBreakfast with Felicity CloakeSpecial Postbag Edition #618th Century Dining with Ivan DayEel Special 1: Elvers with ‘Elver' DaveMedieval Meals & Manners with Danielle CybulskieShakespearean Food & Drink with Sam BiltonLent episode 1: Preparing for LentC is for Caudle, Cider & Cappuccino Neil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar...

What happens when you stop calling it pre-production and just start making the record?My guest today is Vance Powell, multi-Grammy-winning producer, mixer, and engineer from Sputnik Sound in Nashville - and the most frequent guest in RSR history, now returning for his seventh appearance on the show.Vance has been with us since episode RSR002, and once again he brings an incredible combination of blunt honesty, deep musical intuition, old-school engineering discipline, and hilarious real-world stories from making records with artists like Chris Stapleton, Tyler Bryant, and a whole roster of bands who trust him to capture the moment as it happens.In this episode we dig into everything from rebuilding his machine room, to why he still aligns a U47 and Coles 4038 with a flashlight, to how tiny amps make the biggest guitar tones, to why “pre-production is production,” to mixing in Atmos in a way that actually translates to AirPods.We also talk about one-take magic on Chris Stapleton's White Horse, smashing ADR comps on the Tom Petty tribute, deep drum-room philosophy, and how Vance keeps digital rigs alive by never updating anything that's working.And of course, Vance shares what old Vance would tell young Vance - and what young Vance would tell old Vance - about belief, timing, and the moment he should've left Blackbird to build Sputnik sooner.Get access to FREE mixing mini-course: https://MixMasterBundle.comTHANKS TO OUR SPONSORS!http://UltimateMixingMasterclass.comhttps://usa.sae.edu/ https://www.native-instruments.com Use code ROCK10 to get 10% off!https://www.spectra1964.comhttps://gracedesign.com/https://RecordingStudioRockstars.com/Academyhttps://www.thetoyboxstudio.com/Listen to the podcast theme song “Skadoosh!” https://solo.to/lijshawmusicListen to this guest's discography on Spotify:https://open.spotify.com/playlist/0aFDgLgTsWaFId0n4YSX75?si=b290f2da1b47416fIf you love the podcast, then please leave a review: https://RSRockstars.com/ReviewCLICK HERE FOR COMPLETE SHOW NOTES AT: https://RSRockstars.com/569

What can a lemon tree teach us about food, memory, and cooking? In today's episode of More Plants, we explore some of my childhood memories of harvesting citrus from our backyard trees in Venezuela and we'll discover why citrus fruits remain some of the most powerful ingredients in plant-based cooking. You'll learn: The fascinating history of citrus and its journey around the world Why acidity is one of the most important tools in cooking How citrus is used in cuisines across the Mediterranean, Middle East, Europe, and Latin America Techniques for using citrus in vegan baking and desserts and what it teaches us about chemistry Simple ways to brighten everyday plant-based meals A delicious recipe for lemon curd, a perfect base for so many lemony desserts and how you can easily make it vegan

Dr. Don and Professor Ben talk about the risks from roux raw dough cookies. Dr. Don - not risky

Chef Gail Sokol is back. Today we'll learn about the trials and tribulations of making the French macaron. Ray Graf hosts.

Fariner Bakery is a magical space, a cafe with a gravitational pull that makes you want to stay for hours. That's because of the love people like Damie put into it and every bread and pastry that comes out of the kitchen. You won't believe the crazy road that brought Damie from Lincoln hospital to Fariner in Ashland or the struggles she and her husband endured to get here, but their perseverance has helped create one of the most special spaces in the greater Omaha area.

On this week's episode, host Caryn Antonini is joined by Dan Reardon, founder of Dr's Orders Baking Co., a brand creating sinfully delicious baked goods made with simple, clean ingredients and a bigger mission of bringing people together to create memories through food.But baking is only one part of Dan's story. He's also a photographer, model, content creator and digital marketing pro, who's worked extensively in hospitality, including with Lettuce Entertain You Restaurants. Whether it's through food, photography or storytelling online, Dan has built a career around creating experiences that connect people.For more information on our guest:@drs_ordersbakingcowww.drsordersbakingco.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode of the Champion Living Podcast, we're answering your biggest questions about supplements, hydration, electrolytes, TRT, brain health, and recovery. We break down what actually matters when choosing an electrolyte, why the form of magnesium makes a difference, common supplement marketing myths, and the daily supplements we recommend for long-term performance and health. We also discuss testosterone replacement therapy (TRT), blood work, hydration strategies, and practical ways athletes can support recovery and cognitive function. Whether you're a rodeo athlete, competitive athlete, or simply trying to optimize your health, this episode is packed with practical advice you can apply immediately. In This Episode: What makes a quality electrolyte How much potassium do you actually need? Does supplement bioavailability matter? Powder vs. capsules vs. tablets The supplements we take daily Fish oil, beetroot, and brain health TRT myths, blood work, and side effects Hydration strategies that actually work Baking soda for performance and recovery Connect With Champion Living Fitness

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Betterhelp.com/aitapod for 10% online therapy FOLKS, join me, Karla and Radu for this heater of an ep. We love. Great mix of sitches hope you enjoy and have a GREAT WEEK xoxoxo(0:00) - banter(1:00) - AITA for telling my singing partner to STFU?(18:22) - AITA for sending auditions for Chinese folks to my Chinese friend?(28:42) - AITA for crocheting at the bar during a world cup game?(38:55) - AITA for saying my cousin can no longer eat my baking?BEST way to Submit a sitch or comment: https://www.reddit.com/r/AITApod/Email - amitheahole@gmail.com Join Patreon! https://patreon.com/aitapodWhat's on Patreon?- 250+ Bonus eps- NO ADS and accurate timestamps- Complain and comment DIRECTLY to Danny :D TikTok - https://www.tiktok.com/@aitapodInstagram - https://www.instagram.com/aita_pod/

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