Podcasts about bon appetit

Sometimes you buy organic, sometimes you hit a restaurant that's plant-based, or at least you choose the veggie option. Maybe the fish option at the market or the restaurant is marketed as being sustainable. Maybe you compost. It's all useful. But we've been doing it for a while and it's not moving the needle for climate, for restaurants, for farmers, for our health.So anyone who gives a shit wants to know, what can I actually do to scale regenerative agriculture to benefit everyone?My guest today is Anthony Myint. Anthony is the executive director of Zero Foodprint, where he and his colleagues work to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. Anthony's also a chef who won the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He is known in the restaurant industry as the co-founder of Mission Street Food. The San Francisco Chronicle called it the most influential restaurant of the past decade, Mission Chinese Food, which the New York Times named the Restaurant of the Year in 2012. And The Perennial, which was Bon Appetit's most sustainable restaurant in the country. Anthony is currently on the board of trustees for the James Beard Foundation, and I am so excited to share this conversation with you because food is such a huge part of everything and we're doing it wrong and we can do it so much better. And sometimes, like Anthony and his crew have, you've gotta fail a bunch of times and then take an end around before you can really start to make a difference.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.Take Action at www.whatcanido.earth-----------INI Book Club:Ministry for the Future by Kim Stanley RobinsonBraiding Sweetgrass by Robin Wall KimmererFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Take action with Zero Foodprint https://www.zerofoodprint.org/take-actionRead Zero Foodprint's position paper on Collective Regeneration to Accelerate the Shift in Agriculture Follow us:Subscribe to our newsletter at importantnotimportant.comSupport our work and become a Member at

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

Hi friends, happy Wednesday! There are some things from history class that just stick in my brain. Mostly… the murders. I'm sure this isn't surprising to anyone.  Like JFK getting shot in his car. Or… Julius Caesar getting stabbed in the back. And, for some reason I always remembered that Abraham Lincoln was shot in a theater.  I always thought, “wow, way to ruin everyone's night at the theater.” But that's really all I knew.  But after some searching… I was SHOCKED to learn the real story. I appreciate you for coming by, and tune in next week for more Dark History. I sometimes talk about my Good Reads in the show. So here's the link if you want to check it out. IDK. lol: https://www.goodreads.com/user/show/139701263-bailey FOLLOW ME AROUND Tik Tok: https://bit.ly/3e3jL9v Instagram: http://bit.ly/2nbO4PR Facebook: http://bit.ly/2mdZtK6 Twitter: http://bit.ly/2yT4BLV Pinterest: http://bit.ly/2mVpXnY Youtube: http://bit.ly/1HGw3Og Snapchat: https://bit.ly/3cC0V9d Discord: https://discord.gg/BaileySarian* RECOMMEND A STORY HERE: cases4bailey@gmail.com Business Related Emails: bailey@underscoretalent.com Business Related Mail: Bailey Sarian 4400 W. Riverside Dr., Ste 110-300 Burbank, CA 91505  ________ Credits: This podcast is Executive Produced by: Bailey Sarian & Kevin Grosch and Joey Scavuzzo from Made In Network Head Writer: Allyson Philobos Writer: Katie Burris Additional Writing: Vicky Castro Research provided by: Dr. Thomas Messersmith Special thank you to our Historical Consultant:  Luke A. Nichter, History  Professor at Chapman University, and author of “The Year that Broke  Politics: Collusion and Chaos in the Presidential Election of 1968” Director: Brian Jaggers Edited by: Julien Perez Additional Editing: Maria Norris Post Supervisor: Kelly Hardin  Production Management: Ross Woodruff Hair: Luca Burnett Makeup: Jill Powell ________ For a limited time only our listeners get 10% off your order with our exclusive link. Just head to https://www.hexclad.com/darkhistory. Make sure to let them know we sent you! Bon Appetit, Let's Eat with Hexclad's revolutionary cookware. I love Hungryroot. Take advantage of this exclusive offer: For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to  https://www.hungryroot.com/darkhistory and use code "darkhistory." Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to  https://www.rocketmoney.com/darkhistory today. 

Finding success as a personal brand, balancing creative work with financial sustainability, and leaving YouTube for Substack with Carla Lalli Music. ----- Welcome to episode 511 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Carla Lalli Music. The Cost of Content and Why Carla Lalli Music left YouTube Carla Lalli Music has been a fixture of food media for the last 15 years, including six years as the Food Director of Bon Appetit. You might also know Carla from her incredibly popular YouTube series, Carla's Cooking Show, her two cookbooks (with a third one in the works!), or her Substack newsletter, Food Processing. In this interview, Carla dives into her recent viral Substack post about her decision to leave YouTube, including her transparent breakdown of the costs of creating content on YouTube (spoiler alert: she was losing money). Carla also explains more about why she doesn't create recipes for SEO and how she uses connection with her audience as her north star when making business decisions. Three episode takeaways: How to find success as a personal brand — Carla has created a business rooted in her personal brand and exceptional and reliable recipes rather than focusing on SEO. She prioritizes authentic connection with her audience, entertainment value, and community over crafting content purely for algorithmic success, a strategy that she is hopeful will help her recipes and content stand out in the age of AI. The challenges of balancing creative work with financial sustainability — Despite the joy she (initially) found when making YouTube videos for her channel and a team she loved collaborating with, the financial reality of her video production costs ($3500 per video) and the declining and limited revenue from Google ads led Carla to reevaluate her place on the platform. In addition, the tight production schedule required to produce four high-quality recipe videos a month left Carla with little bandwidth to create content for Substack or her upcoming cookbook. How to recognize when something is no longer serving you or your business — After producing 177 full-length episodes for Carla's Cooking Show, Carla's decision to step away from YouTube was ultimately a choice based on finances, psychological toll, limited bandwidth, and diminishing returns. Carla and Bjork discuss the sustainability of content creation on platforms like YouTube and how creators have to analyze what is moving the needle in their business and, ultimately, what kind of creator they want to be. Resources: Carla Lalli Music Food Processing Bon Appetit Omega The True Costs of Being on YouTube That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week: A Cookbook Follow Carla on Instagram and YouTube Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Clariti. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

What's the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we've taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze. By the end of this episode, you'll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that's unforgettable! LINKS:1) Sonya's Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman's braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari's Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here's an excellent carving video for that ham!), and soft rolls from Mel's Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad...

Glennon and Abby welcome their dear friend Cameron Esposito to discuss: 1. Cameron's brutiful relationship with her body–and how it feels playing a sexy TV role. 2. The way Cameron grew up using humor as self-defense and to become socially “valuable”–and the moment she wondered if comedy was no longer working for her.  3. Why Cameron says she's able to cry for the first time in 35 years.  4. How as a gender-nonconforming queer kid, Cameron felt “overnoticed”–and how being a comedian allows her to “hide in plain sight." 5. The rule Cameron and Glennon made to help them become better at friendship. CW: eating disorders About Cameron: Cameron Esposito is a queer, gender non-conforming standup comic, actor, writer and host. As a standup, Cameron has headlined tours and festivals nationwide and internationally. As an actor and host, Cameron has been seen across television and film, appearing in big budget films and beloved Sundance indies, and on Netflix, HBO, NBC, ABC, CBS, FOX, Starz, Comedy Central, Logo, TBS, IFC, E! and Cartoon Network. Cameron's podcast, Queery, features hour long conversations with some of the brightest luminaries in the LGBTQ+ community, including Emmy and Grammy winning performers, Olympians, politicians, even an astronaut. Cameron's writing has been published by The New York Times, Vulture/New York Magazine, Vanity Fair, Bon Appetit, Refinery29 and more. Cameron's first book, Save Yourself, was an instant bestseller and is available in paperback March of 2022. Next up, Cameron is set to recur on the ABC series A Million Little Things and appear in HBOMax's Moonshot. Cameron lives in Los Angeles and likes to swim. TW: @cameronesposito IG: @cameronesposito To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Missing Kathy already? We got you with this bonus episode featuring Daisy May Cooper, Kathy Burke and Goddess Nia. The heavenly trio discuss choking on some bacon fat... And a drawing pin... And a mini carrot... Bon Appetit! Want the episodes ad free AND extra content from Kathy and the goddesses? 6 Feet Under steps away from fantasy and rifles through your real funeral tales. Head to wheretheresawilltheresawake.com to subscribe. AND If you've got a story for us, send it over to kathy@deathpodcast.com. A Sony Music Entertainment production.   Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Is the world ending? Jodi and Nora first talk about the various harbingers of the world's end that we've seen this week, including multiple deep-sea fish surfacing and planes overturning (6:30). Then, they talk about their general thoughts around 'SNL50,' including, of course, the subplot of Lorne Michaels's book event reply-all mishap (22:34), and the drama between Wishbone Kitchen and Bon Appetit (48:20). Finally, they share a few of their obsessions with the first episode of ‘The White Lotus' Season 3 (1:10:30), before sharing their personal obsessions for the week (1:24:00). Email us with your latest obsessions at wereobsessedpod@gmail.com! Hosts: Jodi Walker and Nora Princiotti Producers: Sasha Ashall and Belle Roman Learn more about your ad choices. Visit podcastchoices.com/adchoices

The biggest stories on the internet from February 17th, 2025.Timestamps:1:39 Wishbone Kitchen calls out Bon Appetit for similarities in 'Dinner with Friends' series7:44 Avery Woods faces backlash for podcast episode with Harry Jowsey13:37 Melanie Martinez update (listener request)Find our podcast YouTube channel here: https://www.youtube.com/channel/UC18HclY7Tt5-1e3Z-MEP7Jg Subscribe to our weekly Substack: https://centennialworld.substack.com/ Follow us on Instagram: https://www.instagram.com/infinitescrollpodcast/ Follow Lauren on Instagram: https://www.instagram.com/laurenmeisner_/ 

We talk Mandala effect, what crime we would do if we could get away with it, give advice to move out of state, and when sponsorships went wrong.

This episode is a LONG one because I've been wanting to have a Doctor on for awhile! I had a BUNCH of questions and Mara did not disappoint. Dr. Gordon is a size inclusive Doctor who in her own words 'does not yell at her patients for being Fat.' We discuss if there is really any time when its necessary to get weighed, answer my questions about GLP agonists like Ozempic and patient care, and discuss how challenging it is for patients to feel empowered to speak up and create relationships of trust with their Doctors. Also, hear Cadence walk the fine line of mistrust in western medicine without running out to steam her Yoni - challenging! Very much looking forward to having Dr. Gordon back.If you enjoyed todays episode please rate review and subscribe.You can find Dr. Gordon at IG or her Substack and her website Busy Body Podcast is part of my overall substack After ClassIf you enjoyed this please consider upgrading to paid. My work is not possible with out my producer and my small team of women that keeps Brooklyn Strength running. All proceeds go towards maintaining my ability to keep creating and providing.Work with me in other ways ⬇️I teach beginner strength and stability via Kettlebells and Pilates as well as several restorative classes and workshops including Anti-Anxiety Cardio and Fascia Release™ .All my programs are designed to gently shift our bodies into balance without the shame or ‘sweat is fat crying' mentality that infects so much of mainstream fitness. I hope you can find something here that supports you.This February enrollment opens for my once-a-year Coaching Program Nourish Yourself. NY is a seven-week anti-diet coaching program that aims to equip you with the information you need to empower yourself around food and finally let go of anxiety and overwhelm. Get the information and tools you need to make the choices that work for you, your life and your body. FULL INFO HERE.Nourish features Live Virtual one-to-one sessions with Cadence and a LIVE VIRTUAL GROUP COOKING CLASS with former Bon Appetit food and recipe writer (and soon to be cookbook author) Christina Chaey.Sign up for the waitlist here to be first on enrollment.You can also find plenty of free support on my IG HEREI've also written about food and nourishment in these posts:Literally Everyone Else Lives on CarbsGuacamole Fulfillmentand 7 Decades of Self DenialBusy Body Podcast is produced by Brad Parsons at Train Sound StudioMusic is written by Robert Bryn, performed by the Wild YaksIllustrations and design by Jackie Mendez at Aesthetics_Frames and Me! Get full access to After Class with Cadence at cadencedubusbrooklynstrength.substack.com/subscribe

Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook. In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she's intentionally done so in a way that many such technique-driven cookbooks before it haven't: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.

“To be in the restaurant industry, you have to enjoy being on the precipice of great success or total disaster on an almost minute-by-minute basis.” – Rob Mosher Sarah Grueneberg is Chef and co-owner of Monteverde Restaurant & Pastificio in Chicago, which has been named one of Food & Wine's “America's Best Restaurants,” and one of Bon Appetit's “50 Best New Restaurants”. Sarah got her start at the iconic Brennan's of Houston, where she became the restaurant's youngest female sous chef.  She earned a Michelin Star for three consecutive years during her tenure as Executive Chef of Spiaggia restaurant in Chicago, and a James Beard Award for “Best Chef: Great Lakes.”  Sarah was also a finalist on Bravo's “Top Chef: Texas”.  Sarah is joined today by Rob Mosher, Managing Partner at Monteverde.  After graduating from Columbia University, Rob attended the Culinary Institute of America.  Rob's path first crossed with Sarah while working as a line cook at Spiaggia.  He later became interested in wine, joining Tenzing Wine and Spirits in 2010.  Eventually, Rob teamed back up with Sarah and friends in 2015 to open Monteverde. You can check out Sarah's cookbook here.In our episode, Sarah and Rob will discuss: (1:33) – What was Sarah's upbringing like?(3:26) – What lessons did Sarah take from her early career as a chef at Brennan's?(6:11) – What inspired Sarah to move to Chicago?(9:25) – How did Rob's family life inspire his entrepreneurial spirit?(10:39) – How did Rob find his way to culinary school?(13:10) – What were the early years at Spiaggia like for Sarah? (17:00) – What motivated Sarah and Rob to open Monteverde? (20:28) – How did Rob and Sarah's paths cross?(23:29) – What does it really take to run a successful restaurant?(26:24) – What is the ‘why' that drives Sarah and Rob to work in such a high-pressure industry?(30:09) – What separates a home cook from a professional chef?

I feel like I scored big to have Ragen Chastain on the podcast. She is a deep dive researcher, writer, speaker and font of information on fatness and medicine, sports, fitness and society. If you've thought it, she's written about it. I can't recommend her newsletter enough. I nearly cancelled our interview so I could take more time to collect my thoughts. Everything I want to talk about, she's there (including her two marathons and champion Dance career- time to NERD OUT ON DANCE AND RUNNING!). It feels like we said so much and only scratched the surface of these important topics: making running and athletics ACTUALLY inclusive, GLP drugs like Ozempic and the sc-fi seemingly magic pill world we're now living in, what does it mean when being a Fat person is classified as a 'lifelong' disease, and so much more. I hope to have Ragen back, if only to keep nerding-out about running and dance. You can find Ragen, Speaker, Writer, Researcher, Board Certified Patient Advocate and her work on IG, monthly Workshops, newsletter here.She is also the Co-author of HAES Health Sheets, Weight-Neutral Healthcare Guidesand does speaking engagements at sizedforsuccess.com as well as being a Fellow at Campaign for Size FreedomHer current Study is Experiences of Weight Stigma and Iatrogenic Harm in the Highest Weight PatientsRagen mentioned several 'back of the pack' running influencers and fat activists:Ilya Parker - Decolonizing Fitness Mirna Valerio - The Mirnavator Martinus Evans - 300 pounds and runningI talked up my Virtual Run Club for being actually beginner/inclusive.And a piece I wrote on fitness being a hobby. Maybe you do eat too much and move too little… so what?And bungled the joke of this very funny clip from Eastbound DownIf you liked this episode please rate review and subscribe wherever you get your podcasts. This is a reader supported creative enterprise. Your support makes it possible for me to pay my producer and keep making time to write and share these conversations. Please consider upgrading to paid. Thank you!Work with me in other ways ⬇️I teach beginner strength and stability via Kettlebells and Pilates as well as several restorative classes and workshops including Anti-Anxiety Cardio and Fascia Release™ .All my programs are designed to gently shift our bodies into balance without the shame or ‘sweat is fat crying' mentality that infects so much of mainstream fitness. I hope you can find something here that supports you.This February enrollment opens for my once-a-year Coaching Program Nourish Yourself. NY is a seven-week anti-diet coaching program that aims to equip you with the information you need to empower yourself around food and finally let go of anxiety and overwhelm. Get the information and tools you need to make the choices that work for you, your life and your body. FULL INFO HERE.Nourish features Live Virtual one-to-one sessions with Cadence and a LIVE VIRTUAL GROUP COOKING CLASS with former Bon Appetit food and recipe writer (and soon to be cookbook author) Christina Chaey.Sign up for the waitlist here to be first on enrollment.You can also find plenty of free support on my IG HEREI've also written about food and nourishment in these posts:Literally Everyone Else Lives on CarbsGuacamole Fulfillmentand 7 Decades of Self DenialBusy Body Podcast is produced by Brad Parsons at Train Sound StudioMusic is written by Robert Bryn, performed by the Wild YaksIllustrations and design by Jackie Mendez at Aesthetics_Frames and Me! Get full access to After Class with Cadence at cadencedubusbrooklynstrength.substack.com/subscribe

Mara is expecting her first child, and she wants to plan ahead, stocking her freezer with nourishing, delicious meals that she and her partner can enjoy in the first few weeks of life with their little one. So Chris taps Hana Asbrink, one of the brains behind Bon Appetit's column The Fourth Trimester, to help Mara fill the freezer before the baby arrives.Recipes Featured:Spinach Lasagna with RicottaBaked Mushroom Rice PorridgeCozy & Quick White Chicken Chili Learn about your ad choices: dovetail.prx.org/ad-choices

Episode At A Glance:  This week on The SavvyCast, Katerina Mountanos joins me to share about her company Kosterina! Kosterina is a brand of high quality olive oils, vinegars, and more. I have been a long-time fan of their products, so it was a treat to sit down with the founder and CEO herself! In this episode, Katerina shares about her company, leading research on the health and beauty benefits of high quality olive oil, her favorite recipes, and more!  Questions Answered In This Episode:  What is Kosterina? How can high quality olive oil help me reach my health and beauty goals? Does the smoking point of olive oil make it a less healthy oil for cooking?  How does olive oil benefit glucose levels? What are Jamie's favorite Kosterina products? Resources Mentioned In This Episode:  Click here to shop Kosterina products! (Use this link for 15% off your first Kosterina order.) Kosterina Kitchen recipe rolodex  Kosterina Kitchen cookbook  Glucose Goddess  Dr. Casey Means Good Energy Tucker Carlson episode  ACTA 2018 study on the smoke point  Who Is Katerina Mountanos?  Katerina (Katina) Mountanos is a wellness expert and the founder and CEO of Kosterina. Kosterina is a wellness brand centered around high antioxidant extra virgin olive oil and more broadly, the modern Mediterranean diet. Her mission at Kosterina is to help people live longer, more delicious lives and through Kosterina's line of flavorful olive oils, velvety vinegars, high probiotic olives, and more. As a serial entrepreneur, olive oil sommelier and first generation Greek, Katina's story and knowledge is intriguing, relevant, and sought after. She has been a guest on numerous podcasts such as Be Well with Kelly Leveque and Purely Elizabeth. Katina has appeared on the TODAY Show, KTLA and her opinion is often quoted in Modern Retail, Food & Wine and the Tasting Table. The Kosterina products she's developed have won awards from SELF, Better Homes & Gardens, Men's Health, Tasting Table and the New York International Olive Oil Competition.    Katina's journey in building Kosterina started in 2020 with a single bottle of EVOO and has expanded to a large assortment of award-winning products that have been featured in the New York Times, Harper's Bazaar, Vogue, Bon Appetit, SELF, Eater, Men's Health and more. Kosterina is available online, at Whole Food Market nationwide, Target, Crate & Barrel, and other select retailers.   If you enjoyed this episode, check out the ones below: Shop Here, Not There: A Grocery Insider Reveals the Best and Worst Stores Zane's Three Month A1C and Blood Sugar Update  

Humans probably started fermenting things on purpose by about 10,000 BCE. But when did they start discussing the aftereffects that come from drinking too much? Research: · Beringer, Guy. “Brunch: a plea.” Harper's Weekly, 1895. https://archive.org/details/archive_charlyj_001 · Bishop-Stall, Shaughnessy. “Hung Over: The Morning After and One Man’s Quest for the Cure.” Penguin Books. 2018. · Bishop-Stall, Shaughnessy. “Weird Hangover Cures Through the Ages.” Lit Hub. 11/20/2018. https://lithub.com/weird-hangover-cures-through-the-ages/ · Brewer, Ebenezer Cobham. “The reader's handbook of allusions, references, plots and stories; with two appendices;.” https://archive.org/details/readershandb00brew/page/957/ · Danovich, Tove. “The Weird and Wonderful History of Hangover Cures.” 12/31/2015. https://www.eater.com/2015/12/31/10690384/hangover-cure-history · Dean, Sam. “How to Say 'Hangover' in French, German, Finnish, and Many Other Languages.” Bon Appetit. 12/28/2012. https://www.bonappetit.com/test-kitchen/ingredients/article/how-to-say-hangover-in-french-german-finnish-and-many-other-languages · Frazer, Sir James George. “The Golden Bough : a study of magic and religion.” https://www.gutenberg.org/files/3623/3623-h/3623-h.htm#c3section1 · “'Hair of the Dog that Bit you' in Dog, N. (1), Sense P.6.” Oxford English Dictionary, Oxford UP, September 2024, https://doi.org/10.1093/OED/6646229330. · “Hangover, N., Sense 2.” Oxford English Dictionary, Oxford UP, July 2023, https://doi.org/10.1093/OED/3221323975. · Hanson, David J. “Historical evolution of alcohol consumption in society.” From Alcohol: Science, Policy and Public Health. Peter Boyle, ed. Oxford University Press. 2013. · “Jag, N. (2), Sense 1.c.” Oxford English Dictionary, Oxford UP, June 2024, https://doi.org/10.1093/OED/3217891040. · MacDonald, James. “The Weird Ways Humans Have Tried Curing Hangovers.” JSTOR Daily. 1/25/2016. https://daily.jstor.org/weird-ways-humans-tried-curing-hangovers/ · Nasser, Mervat. “Psychiatry in Ancient Egypt.” Bulletin of the Royal College of Psychiatrists. Vol. 11. December 1987. · Office of Communications, Princeton University. “Desires for fatty foods and alcohol share a chemical trigger.” 12/15/2004. https://pr.princeton.edu/news/04/q4/1215-galanin.htm · O'Reilly, Jean. “No convincing scientific evidence that hangover cures work, according to new research.” Via EurekAlert. https://www.eurekalert.org/news-releases/938938 · Paulsen, Frank M. “A Hair of the Dog and Some Other Hangover Cures from Popular Tradition.” The Journal of American Folklore , Apr. - Jun., 1961, Vol. 74, No. 292 (Apr. - Jun., 1961). Via JSTOR. https://www.jstor.org/stable/537784 · Pittler, Max, et al. “Interventions For Preventing Or Treating Alcohol Hangover: Systematic Review Of Randomised Controlled Trials.” BMJ: British Medical Journal , Dec. 24 - 31, 2005, Vol. 331, No. 7531 (Dec. 24 - 31, 2005). https://www.jstor.org/stable/25455748 · Shears, Jonathon. “The Hangover: A Literary & Cultural History.” Liverpool University Press. 2020. Suddath, Claire. “A Brief History of Hangovers.” Time. 1/1/2009. https://time.com/3958046/history-of-hangovers/ · Van Huygen, Meg. “15 Historical Hangover Cures.” Mental Floss. 12/30/2016. · Weinberg, Caroline. “The Science of Hangovers.” Eater. 12/31/2015. https://www.eater.com/drinks/2015/12/31/10685644/hangover-cures-how-to-prevent-hungover · Wills, Matthew. “Treating Wounds With Magic.” JSTOR Daily. 9/14/2019. https://daily.jstor.org/treating-wounds-with-magic/ · Wurdz, Gideon. “The Foolish Dictionary: An Exhausting Work of Reference to Un-certain English Words, Their Origin, Meaning, Legitimate and Illegitimate Use, Confused by a Few Pictures.” Robinson, Luce Company. 1904. https://play.google.com/store/books/details?id=71QYAAAAYAAJ&rdid=book-71QYAAAAYAAJ&rdot=1 See omnystudio.com/listener for privacy information.

Episode 275 - Travel Writer Diana Spechler and I had plans to discuss about three relatively unknown gems to visit in Mexico, (Ajjic on Lake Chapata, Merida and Zihautanejo) but as often is the case when Diana and I chat, we got sidetracked and also delved into traveling and relationships Diana Spechler is a novelist, essayist, and travel writer, whose work appears in the New York Times, the Guardian, Harper's, Bon Appetit, GQ, Esquire, Washington Post, and many other publications. She is the author of the travel-writing Substack Dispatches From The Road Follow Diana Spechler of Substack See omnystudio.com/listener for privacy information.

Send us a textDiscover the captivating world of travel journalism with our esteemed guest, Robin Catalano, whose impressive portfolio includes features in The New York Times and National Geographic. Journey with us as Robin recounts her serendipitous path into journalism, from a childhood love for writing, sparked by her high school English teacher, to her unexpected pivot from archaeology to journalism after a transformative internship. Robin unveils her diverse career adventures, from corporate communications to magazine editing and her passionate return to journalism for the love of in-depth, long-form storytelling. Her dedication to travel, conservation, and food and beverage narratives underscores her commitment to high-quality content and the pressing need to protect our natural world.In this episode, Robin takes us behind the scenes of her storytelling process for Hidden Compass. She shares the intricate, two-year journey of crafting a narrative on Salem's Merchant Trade and an adventurous fossil hunt in New Brunswick with a paleontologist. Experience the resilience and revival of historic Chinatowns in Vancouver and Victoria through her eyes as she balances personal bucket lists with storytelling opportunities. Robin, embracing the role of an "uninfluencer," challenges the glossy veneer of social media to present authentic travel experiences. Tune in for her insights on working with PR professionals and her award-winning approach to bringing strong characters and honest narratives to life.Learn more about Robin at robinwriter.com. Read her work in the New York Times, National Geographic, Travel + Leisure, TIME, Smithsonian, Conde Nast Traveler, BBC, Robb Report, AFAR, Hemispheres, US News & World Report, Food & Wine, Bon Appetit, Fodor's, Roadtrippers, Thrillist, AAA, ROVA, Seattle Times, Albany Times Union, and more!Connect with her on:  Instagram: https://www.instagram.com/oncemoretotheshore/   LinkedIn: https://www.linkedin.com/in/robincatalano/  Thank you for listening!  Please take a moment to rate, review and subscribe to the Media in Minutes podcast here or anywhere you get your podcasts: https://podcasts.apple.com/us/podcast/media-in-minutes/id1555710662  

Episode 99 Cookies, Swaps, and Holiday Hacks: Expert Baking Tips from Hetal Vasavada   Get ready to elevate your holiday baking! In this episode of the Happy Hostess podcast, Kristie LaLonde interviews,  MasterChef alum and Desi Bakes author Hetal Vasavada. Hetal her favorite cookie recipes, foolproof tips for organizing a memorable cookie swap, and essential baking hacks every host needs to know. Whether you're a first-time baker or a seasoned pro, Hetal's advice will help you create delicious treats and unforgettable holiday moments. Plus, discover how you can use your entertaining and  baking skills  to support a meaningful cause this season!   Hetal Vasavada is a Bay Area-based cookbook author and blogger at Milk and Cardamom. Her recipes have been featured in New York Times, Food & Wine, and Bon Appetit. Her cookbook was named one of the best cookbooks of 2019 by the San Francisco Chronicle and The Washington Post. ~Resources~  Desi Bakes by Hetal Vasavada Cookies For Kids Cancer:  https://cookiesforkidscancer.org/   Challenge Butter:  https://challengedairy.com/ Connect with Hetal Vasavade:   milkandcardamom.com milkandcardamomsweets.com   Happy Hostess Website:- http://happycookbookparty.com/ Happy Hostess https://www.instagram.com/happyhostesscollective/ https://m.facebook.com/happyhostesscollective  https://www.happyhostesscollective.com/    

#craftbeer #jayz #playstation Did IGN nail the best PlayStation games of all time list? We dig into their list and give our two cents as to if they nailed the top 50 especially. Also, will draft (draught if you nasty) beer going the way of the dodo? According to a Bon Appetit article, yes, according to our draft-beer-loving selves, hopefully not. All that, plus the problem with beer flights and Jay-Z's accusations. Tune in, grab a wintery brew, and bundle up for a holiday-tinged throwdown of fun. Cheers! 0:00 Beer Intro 5:09 IGN's Top 100 PlayStation Games Of All Time 37:46 Is Draft Beer Going Extinct? 58:30 The Problem With Ordering Beer Flights 1:05:00 The Jay-Z Allegations 1:27:52 Cheers of the Week: Physical Media & Marvel Rivals 1:42:48 Beer Review Beer of the Week Brasserie Chouffe N'ice CHOUFFE Winter Beer

James Beard award-winning Atlanta chef, cookbook author, and AJC columnist Virginia Willis recently released a revised version of her 2008 cookbook, “Bon Appetit, Y’all!” She shares the special updates in this new edition with “City Lights” host Lois Reitzes. Plus, a new documentary spotlighting Athens rock band Five Eight will be screened at the Plaza Theatre on December 15. Frontman Mike Mantione and filmmaker Marc Pilvinsky discuss “Weirdo: The Story of Five Eight” with “City Lights” managing producer Kim Drobes.See omnystudio.com/listener for privacy information.

Are you fed up with small portion sizes? Does the label “gluten-free” make you sick? Do you want your arteries clogged with grease? If you answered yes to all 3 questions, then grab your stretchy pants and defibrillator because we've got a reservation at The Heart Attack Grill! It's a hospital-themed restaurant where nurses serve you humongous burgers deep fried in lard and then spank you if you fail to clean your plate. The owner, who calls himself Dr. Jon, proudly admits that his food will kill you. And he ain't kiddin'! Several loyal customers have dined and died there over the years. That's not only a fact, it's a selling point. But despite the grim prognosis, business is booming. It's become a kind of high calorie curiosity in Las Vegas. The very picture of American excess. Bon Appetit!Send us a message!Support the showDeath in Entertainment is hosted by Kyle Ploof and Alejandro DowlingNew episodes every week!https://linktr.ee/deathinentertainment

Sohla El-Waylly went from dreaming of Michelin Stars to being a YouTube Star. Her unique perspective as a self-taught chef, rather than a traditionally trained writer, led to opportunities at higher-profile outlets like Bon Appetit, the History network, and the New York Times. Listen now to learn about making meals for the internet, secrets of YouTube success, and her personal tech stack. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

This is the moment when adult Huhu Beetles emerge from their rotting logs. If you are nearby a forest (especially a pine forest) you will be familiar with the sharp collision noises on your kitchen window when preparing dinner. Those huhu beetles fly towards the light and crash audibly. They've spent a few years as huhu grubs in dead wood, where they help with the decomposition – ashes to ashes, dust to dust! The grubs, of course, are a famous New Zealand delicacy: massive bits of protein can be quickly fried in a pan with a bit of salt and pepper (or even other fancy condiments). Just be prepared to prick a few holes in the body of this massive grub so that you won't get any exploding internal body segments! Happened to me – just look at my kitchen ceiling! Some kids would be keen to help you out in the kitchen – it's practical curricular topic to discuss the necessary search for alternative proteins in our country. Talking about alternative proteins: Slugs and Snails are a real pest in the garden at this time of the year – moisture and new plant growth encourages them, and eggshell barriers don't work at all Control measures that work: Weed control will expose them to predators (thrushes). Give your local song thrush (which might be nesting in or near your garden) an “anvil” to smack the shells of snails on – a large flat (decorative!) rock is perfect. Using Bait pellets in a pottle dug into soil. A take-away container with lid on and bait inside, with holes cut in the side of the container to let slugs and snails in but prevent dogs and cats from getting at the bait. An alternative version is to use some off cuts (15-30 cm long) of plastic wastepipe with a diameter of 50 to 75mm, which allows access to slugs and snails, but not to birds. Put some bait in the pipes and anchor them down with a heavy brick. They also love to hide in half grapefruit skins (upside-down). Encourage Carabid beetles (Ground beetles) – they often feed on slugs and snail juveniles and eggs. “Hunt-and-kill evening” with the kids (at full moon?) – always a good excursion after dinner. Grab a headlight torch and a bucket to collect them in… night sleuthing! Remember: these hermaphrodites can produce a few hundred eggs each, so reducing populations now makes good sense. Trapping under cloth, planks, and other artificial cover. Slugs and snails love that cover as it increases relative humidity and stops them from drying out. Around the wooden outside of raised beds, put a strip of copper foil, almost all the way around, plus a sizeable 6 Volt battery providing power to both ends of the copper strip. This creates a nice current that they are reluctant to cross, and it protects your vegies/seedlings. But... why not eat them? In France, the brown garden snail (originally from North Africa) is the second-preferred species of escargot for human consumption. Collect the fattest ones and eat them! That will make you an invasivore! Escargot - pourquoi pas? Cantareus aspersus is, to us, an exotic species of snail. It is commonly accepted that it was introduced to New Zealand by the French around the early 1860s. The reason for this is really simple: the brown garden snail is highly prized as escargot in the Mediterranean region. In fact, it has always been the preferred back-up for the slightly larger, but closely related vineyard snail (Helix pomatia). Recently I read that European populations of Cantareus have become depleted as a result of non-sustainable over-harvesting of wild specimens. These days the species is the subject of heliciculture, the captive rearing of these delicacies, also known as snail farming. I suppose there may be a few people out there who can set aside the horrific idea of eating invertebrates (quelle horreur!) and who would like to be part of the latest ecological craze of harvesting a truly wonderful resource that yields fat-free, cholesterol-free protein from the comfort of your own back yard. I have tried this recipe many times and demonstrated it on live television with consenting adults (Good Morning show) and absolutely wildly enthusiastic kids (What Now?). Snail control á la Gourmet involves collecting the finest, fittest and fattest garden snails from the threatened garden areas. Put them in big jars and "starve" them for 4 to 5 days on old white bread. This "starving" is an important procedure. As you will undoubtedly remember from experiments, carried out at your primary school's nature table, the snails have a habit of excreting dark, stringy poopy-plops. I think it's time to inform you of the fact that these dark, stringy poopy-plops will have to be evacuated from the snail's gut system before cooking, simply because they taste like… yes, they taste rather bad! White bread will slowly replace the dark excrement, and it improves the taste of the final escargot beyond belief! Put a big pot of water on to boil and chuck all these "starved" snails into the boiling water. Simmer them for about 3 minutes (boil the water first before launching the snails - do not over-cook the snails, for they will turn out tasting like rubber bands!). Take the snails out, leave them to cool off (otherwise you'll burn your hands). Remove the bodies from their long-term residence with eyebrow tweezers or entomological forceps. This is known in the trade as a "forceps delivery". Then fry them for perhaps 4 to 5 minutes in some simple garlic butter. Do not fry too long, because they will turn out like garlic-flavoured rubber bands. Recently, Allyson Gofton made a very helpful suggestion to even further improve the culinary effort of our pest control: "starve" the snails on garlic bread, so that they are automatically marinated while alive! Voilá, this is my recipe for the Bugman's Escargot. You can serve them in their own shells (remember to make a mental note of which snail came from which shell, otherwise fights may break out). In any case I can recommend them with a 1965 Chateau Tahbilk - they go well together Bon Appetit! LISTEN ABOVE See omnystudio.com/listener for privacy information.

As another needed break from Politics on this Thanksgiving weekend, we once again share Bill's conversation with Ina Garten, recorded in 2020 at the height of the pandemic. Bon Appetit. Today's Bill Press Pod is supported by these unions fighting hard everyday for working men and women. The United Food and Commercial Workers Union,The International Association of Fire Fighters,The Laborers International of Union of North America,The International Brotherhood of Teamsters,The American Federation of Teachers,The International Association of Sheet Metal, Air, Rail and Transportation Workers,The United SteelworkersandThe Iron Workers Union.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook

Erin is a cookbook author, recipe developer, and baker extraordinaire. She started baking as a young girl and put her skills to the test at the Culinary Institute of America. She's now published three award-winning cookbooks, all on baking, and hosts the binge-worthy series Bake It Up A Notch for Food52. Her work has appeared in The New York Times, The Washington Post, Food Network, Bon Appetit, Food52 just to name a few.    In this episode of That Was Delicious, Brooke and Erin discuss everything you need to know about making fantastic homemade pie from scratch, including best practices for prepping and baking pie dough, rookie mistakes that people make when baking pie, some of Erin's favorite recipes (and her favorite pies for beginners), plus a healthy dose of encouragement for anyone who may be new to pie baking (spoiler alert: you got this!).    Key Takeaways [04:18] Erin's love of pies started with family traditions and bonding moments with her grandmother over pie-making. [08:29] The communal nature of pie makes it an excellent opportunity to bring people together; it is inherently a "shared experience." [12:45] The "Sturdy Pie Challenge" is Erin's way of teaching proper pie-baking techniques to help achieve a stable, sliceable crust without sacrificing tenderness and flakiness. [15:52] The importance of par-baking (partially baking a crust) and blind baking (fully baking a crust) for achieving a sturdy and crispy pie base. [20:00] Chilling dough and understanding the role of butter temperature in achieving a flaky pie crust. [27:45] Allowing pies to cool at room temperature is essential for the pie to properly set and achieve the desired texture, even if patience is required. [35:29] Custard and cream pies are great starting points for beginners, as they are simpler to master compared to fruit pies. [45:55] The joy and creative fulfillment that come from baking, especially making pies, which Erin encourages everyone to explore.   Notable Quotes (06:17) “Pie is really meaningful to me on multiple levels, and I've always wanted to spread the gospel of pie.” – Erin Jeanne McDowell (09:35) “When in doubt, chill it out.” – Erin Jeanne McDowell (32:04) “Don't be afraid of a deeply golden brown crust. There's a big difference between deeply golden and burnt.” – Erin Jeanne McDowell (45:30) “Baking in general is like muscle memory, and the more you do it, the less scary and more automatic it becomes.” – Erin Jeanne McDowell   Resources Watch Erin's @food52 series, Bake It Up A Notch! Buy a copy of Erin's pie cookbook, The Book On Pie Get a copy of Erin's newest cookbook, Savory Baking Follow Erin on Instagram Follow Female Foodie on Instagram

In 1952, Ralston Purina first published a recipe for its now-famous Chex™ party mix as an advertisement in Life magazine. Although few people now make Chex™ mix (or any party mix) from scratch — especially since the advent of a pre-packaged version in 1985 — in this Iron Ladle Challenge, Erin, Sarah and Rachel are bringing back homemade party mixes.   With fun add-ins like Goldfish crackers and Sriracha, a preponderance of butter, and cups (and cups) of dry cereal, these fresh takes on classic recipes will inspire both nostalgia and creativity — just in time for the holiday season.  Erin's Spicy Sweet Tropical Party Mix Makes enough to fill 1 extra-large jade green Tupperware container (274-12) from the 80's. Combine in a very large bowl: 9 c assorted Chex™ cereals 3 c Bugles 2 c lightly salted peanuts 1.5 c small pretzels 2 c banana chips Heat in a small saucepan: 12 T butter 6 T Worcestershire sauce ½ c honey ½ c sriracha 1 t garlic powder 2 t salt When the butter is melted, transfer to a jar with a secure lid and shake well to fully combine the WORSHUSHER and sriracha with the melted butter. Pour the about a third of the liquid gold over the dry ingredients and stir gently, but thoroughly. Pour another portion of the tasty goodness over the cereal and such and stir. Finally, pour the last of the molten flavor over the crunchy bits and stir well, but don't crush the mixture. Spread the buttery mix onto two large cookie sheets. Bake at 275° for 45 minutes, stirring every 15 minutes. After 45 minutes, stir once more and increase to 325° and bake for 15 minutes. Remove from oven and let cool. The mix will crisp up as it cools. It will fit perfectly in your grandmother's big green Tupperware container. Optional: if your party people enjoy spice, you can sprinkle on some chili powder or cayenne when it finishes baking. But use caution. There are no takebacks with cayenne. Rachel's Kid-Friendly Party Mix View this image of the original Chex™ Mix on the Wheat Chex™ box!  The Original Chex™ Party Mix | Nuts and Bolts Snack Mix Recipe  Adjustments:  Remove peanuts and/or mixed nuts. Half of my kids don't see the point. Replace with Goldfish crackers.   Add 1 cup parmesan crisps. (So good, especially when baked with Worcestershire sauce.)  Replace bagel chips/rye chips with oyster crackers (regrettably), since my local grocery doesn't sell these items separately from premade party mixes.*  Note for next time: Increase the butter. Maybe even double it.   *This wasn't as tasty as I thought it would be. If I do this again and still can't find bagel chips, I'll just swap in an extra cup of Chex™, or try a different add-in altogether.    Sarah's Puppy Chow Party Mix My inspiration is from this recipe from Bon Appetit: bonappetit.com/recipe/puppy-chow-party-mix   Yield Makes about 5 quarts (YES FIVE QUARTS)  Ingredients  1 12-ounce box Rice Chex™ cereal (about 10 cups)  7 ounces bittersweet chocolate (70% cacao), chopped (about 1¼ cups)  ¾ cup creamy peanut butter  ¼ cup (½ stick) unsalted butter  1½ teaspoons kosher salt  1 teaspoon vanilla extract  2½ cups powdered sugar, divided  Add-ins 2 cups rye chips 2 cups butterscotch chips 2 cups thin pretzel sticks  Directions Place cereal in a large bowl. Heat chocolate, peanut butter, butter, and salt in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal and toss with 2 spoons or spatulas until coated. Let cool slightly, about 10 minutes.  Transfer cereal mixture to a large clean bowl (so powdered sugar doesn't absorb into chocolate coating from original bowl). Sift ½ cup powdered sugar through a fine-mesh sieve onto cereal, coating entire surface. Toss to coat. Repeat 2 more times.  Transfer cereal mixture to 2 parchment-lined sheet trays, spreading evenly. Sift ½ cup powdered sugar over both trays (do not mix). Chill 2 hours or let sit at room temperature overnight (break into individual pieces, but leave some clumps, if sitting out overnight).  Transfer cereal mixture and powdered sugar from sheet trays to a large clean bowl and toss to coat. Sift remaining ½ cup powdered sugar over and toss to coat again. Add rye chips, butterscotch chips, and pretzels; toss to combine.  Do Ahead: Puppy chow can be made 2 days ahead. Store in an airtight container at room-temperature.  Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

We love Jamie Oliver so bloody much and he joined us live to co-host the show. Jamie played a round of ‘Kitchen Confessions' spilling all the tea on his relationship with Taylor Swift, if he really was in a Star Wars movie, and what the Gallagher brothers are like. Bon Appetit!  See omnystudio.com/listener for privacy information.

This episode's Community Champion Sponsor is Ossur. To learn more about their ‘Responsible for Tomorrow' Sustainability Campaign, and how you can get involved: CLICK HERE---Episode Overview: How can we democratize access to personalized nutrition care? Our next guest, Vanessa Rissetto, is revolutionizing the field as CEO and Co-founder of Culina Health. With a unique background blending nutrition expertise and business acumen, Vanessa has built a rapidly growing virtual nutrition platform that's covered by insurance. Under her leadership, Culina Health has expanded to over 90 registered dietitians, raised more than $20 million in venture funding, and is a trusted referral partner for physicians nationwide. As an underrepresented founder breaking barriers in both healthcare and tech, Vanessa is passionate about making quality nutrition care accessible to all. Join us to discover how Culina Health is transforming the nutrition landscape and improving health outcomes through personalized, expert-led care. Let's go!Episode Highlights:Led Culina Health to nearly $1 million in first-year revenue through organic growth and physician referrals, proving the demand for accessible nutrition care.Built trusted relationships with One Medical, where 60% of physicians now refer patients to Culina Health before specialty care providers.Maintained exceptional team retention, demonstrating strong company culture.Scaled to 4,500 monthly patient sessions while staying capital efficient, only expanding technology investment after Series A funding.Disrupted the industry by focusing on insurance coverage and medical partnerships instead of direct-to-consumer marketing.About our Guest: Vanessa Rissetto is a registered dietitian and the co-founder and CEO of Culina Health, a clinical nutrition care company she established in 2020. Prior to founding Culina Health, Vanessa served as the Director of Dietetic Internships at New York University (NYU), where she led clinical nutrition treatment for a diverse patient population and mentored early-career dietitians, many of whom now work at Culina HealthVanessa holds a bachelor's degree in history from Fordham University and a master's degree in marketing from NYU. She later pursued her passion for nutrition by completing her dietetic internship at Mount Sinai Hospital, where she worked as a senior dietitian for five years She is certified in Adult Weight Management (Levels I & II) by the Academy of Nutrition and Dietetics.Under Vanessa's leadership, Culina Health has raised $13 million in venture funding and has become a leading trusted care provider for physician referrals, with patient outcomes consistently surpassing industry averages. She has also cultivated an all-female leadership team that strives to make nutrition care more inclusive and accessible for everyone.A sought-after speaker, Vanessa is a frequent guest on the "Today" show and has shared her expertise at investor and industry summits such as Rethink, Graham & Walker, and Tensility. Her insights have garnered national press coverage in publications including The New York Times, Bon Appetit, Vogue, Women's Health, Shape, Good Housekeeping, Men's Health, Prevention, PopSugar, Well+Good, Refinery29, INSIDER, and Allure. Recently, Vanessa was honored by Goldman Sachs as one of the “Most Exceptional Entrepreneurs in 2023.” She has also been recognized by Essence as one of the "Black Nutritionists Who Will Change the Way You Think About Food," by Byrdie as one of the "Dietitians Carving Out Space for Black People in the Nutrition Industry," and by NPR as "A...

โอเด้งร้อนๆ โดนัทครีมสดเนื้อเนียน เมลอนปังกรอบนอกนุ่มใน และนานาสารพัดของทอดเสียบไม้ เหล่านี้เป็นเพียงเมนูยอดฮิตส่วนหนึ่งของ ‘LAWSON' แบรนด์ร้านสะดวกซื้อชื่อดัง ที่ถูกยกให้เป็นเพื่อนพึ่งพายามหิวของนักเดินทาง   . ด้วยเมนูสุดครีเอทไม่ว่าจะประเภทหวานหรือคาว ไหนจะเมนูสุดเอ็กซ์คลูซีฟที่รังสรรค์จากวัตถุดิบชั้นดีซึ่งวางขายในช่วงเทศกาล ไปจนถึงสินค้าเบ็ดเตล็ดทั่วไปที่ต้องใช้ในชีวิตประจำวัน นั่นทำให้ LAWSON ครองตลาดร้านสะดวกซื้อในประเทศท่องเที่ยวสำคัญๆ อย่างญี่ปุ่น ที่ปัจจุบันมีเปิดให้บริการมากกว่า 14,000 สาขา   . ขณะที่ในประเทศไทยความนิยมในแบรนด์ร้านสะดวกซื้อดังกล่าวก็ไม่น้อยหน้า หลายต่อหลายครั้งบนโลกโซเชียลฯ มักมีการโพสต์แชร์เมนูเด็ดของ LAWSON ไปจนถึงกระทู้ชวนถกว่า LAWSON สาขาไหนที่มีของกินให้เลือกหลากหลายมากที่สุด  . อย่างไรก็ดี นี่ไม่ใช่กระแสไวรัลชั่วครั้งชั่วคราว เพราะหากมองกันที่ภาพรวม LAWSON ถือเป็นร้านสะดวกซื้อในไทยเพียงไม่กี่แบรนด์ที่ยืนระยะได้อย่างยาวนาน และมีสาขาเปิดรวมกันมากถึง 198 แห่ง ดังนั้นคำถามสำคัญคือกลยุทธ์ใดที่ทำให้ LAWSON ครองใจผู้บริโภคได้อยู่หมัด หาคำตอบได้จาก Bon Appétit ซีซั่น 2 EP.2 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this new series What's the TEA? host Jason Blitman gets the inside scoop on new books–authors are tasked with describing their books with 3 words using the letters T, E, and A. This episode features chef and restaurateur Jeremy Salamon talking to Jason about his cookbook, Second Generation.Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi's Counter in Brooklyn, a 2022 pick for Bon Appetit's Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He's been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.BOOK CLUB!Use code GAYSREADING at checkout to get first book for only $4 + free shipping! Restrictions apply.http://aardvarkbookclub.comWATCH!https://youtube.com/@gaysreadingBOOKS!Check out the list of books discussed on each episode on our Bookshop page: https://bookshop.org/shop/gaysreading MERCH!Purchase your Gays Reading podcast merchandise HERE! https://gaysreading.myspreadshop.com/ FOLLOW!@gaysreading | @jasonblitman CONTACT!hello@gaysreading.com

Welcome to another delicious episode of Constellation. If you're hungry for some engaging conversation, we've got three meaty topics for you to feast on. First, Gene Park gets things cookin' with a discussion about our day jobs. What are the primary occupations that pay our bills, and how do we juggle our busy professions with our podcasting endeavors? Next, Micah wants to spice things up by talking about anger. Who or what makes us hot under the collar, and what strategies do we utilize to help us cool down before we boil over? Finally, Hoeg serves up a big batch of social media super stardom! The Hollywood Reporter has listed 'The 50 Most Influential Influencers' and LSM's favorite lawyer wants to talk about it. How familiar are we with this new wave of the most popular Instagram, YouTube and TikTok icons, and how are we all faring so far in this era of social media celebrity? Bon Appetit! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome ! Today's episode is the first of the Hot Lunch: Creepypasta series . Strap in and listen to todays story called “Memories of the Graveyard Shift”. Bon Appetit! Memories of the Graveyard Shift Written by D.D. Howard https://www.creepypasta.com/memories-of-the-graveyard-shift/

This week, we're excited to welcome Julia Kramer, a former deputy editor at Bon Appetit and acclaimed restaurant critic, who joins us to tell us about her career covering food. After honing her writing skills under the tutelage of literary giant David Foster Wallace, Julia found her calling in the vibrant world of food journalism. She cut her teeth at Time Out Chicago, where she fearlessly navigated the city's culinary scene, even taking a stint as a less-than-stellar barback at Danny's own Scofflaw. Her sharp wit, infectious enthusiasm, and discerning palate eventually landed her a coveted spot at Bon Appetit, where she traversed the nation in search of America's hottest new restaurants. In this episode, Julia opens up about the highs and lows of her culinary adventures, from the thrill of discovering hidden gems to the challenges of maintaining anonymity and balancing her own voice with the demands of a major publication. She shares candid insights into the changing landscape of food media, tells us about her favorite Substacks, and so much more. 

Today on the LA Food Podcast, which LA restaurant was named one of Bon Appetit's Best New Restaurants of 2024? What's the secret to Chef Josiah Citrin's longevity? And which famous Los Angeles fruit did Tejal Rao dedicate an entire New York Times column to? Father Sal's with us to discuss all of it, in addition to the pros and cons of guest chef dinners, the magical world of restaurant music playlists, and a round of bad idea/horrible idea featuring vegan food festivals, insane customized drinks, and a new LA Times seasoning rub question mark? In Part 2, we're joined by olive oil specialist Lisa Pollack of Corto Olive Oil, located in Northern California. We do something a little different and I actually hand the reins of the pod over to Lisa so that she can treat us to our very own olive oil masterclass. Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ Corto Olive Oil https://corto-olive.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi's Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022.Jeremy shares his journey from working in some of New York's finest kitchens, to how his Hungarian heritage inspired him to open Agi's Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.JEREMY SALAMON and AGI's COUNTERFind Jeremy, Agi's Counter and Pitts on InstagramThe Agi's Counter WebsiteBuy the book Second GenerationCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show

Bon Appetit's annual Best New Restaurants list is live! This year, we're spotlighting 20 new American restaurants that we're particularly excited about. To celebrate the list's release, Chris sits down with Anna and Ni Nguyen, married couple and chef-owners of the Denver, Colorado restaurant Sap Sua. They talk about their partnership in and out of the kitchen and dig deep into the three Sap Sua recipes featured in this month's Bon Appetit magazine.Recipes:Fish with Coconut CaramelBrown Butter Scrambled Eggs Over RiceTofu with Hot Oil Chimichurri

Hours before kickoff on Sunday, cellphone video shows Miami Dolphins' wide receiver Tyreek Hill face down in handcuffs on the side of a road. It happened a block away from Hard Rock Stadium, where the Dolphins play. Hill says he was stopped for speeding, briefly detained and then released.James Brown, the host of ‘NFL Today,' breaks down the many storylines in an action-packed first week of football season.For the first time in over 40 years, there will be a new host on "Wheel of Fortune" as Ryan Seacrest makes his hosting debut on the show. Seacrest is taking over for Pat Sajak, who retired in May.Drew Barrymore and her ‘Drew's News' co-host Ross Mathews join ‘CBS Mornings' for a special edition of ‘Talk of the Table.'David Begnaud shares the story of "Trash the Clown," a viewer-submitted feature about a mother determined to clean up her town and inspire others to do the same.Bon Appétit's Elazar Sontag and Jamila Robinson discuss the top new restaurants, the chefs behind them, and the focus on collaboration and sustainability shaping this year's picks.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elazar Sontag is a James Beard and National Magazine Award-nominated writer and editor. He's also a Forbes 30 Under 30 recipient. Most importantly, he is currently trying for a 400-pound deadlift. He joined Julia Turshen to talk about powerlifting, eating, queerness, bodies and more.Follow-up links:To pre-order Julia's new book, WHAT GOES WITH WHAT, head here!To sign up for Julia's weekly newsletter, head here.BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia's long-form essay, can be read here or listened to here.Watch the video about the Queer Barbell Club Julia started at her gym.Follow Elazar on IG right here!

You're listening to Burnt Toast!We are Virginia Sole-Smith and Corinne Fay, and it's time for another Indulgence Gospel. It's the last week of our summer break, so we'll be back after Labor Day with all new podcast episodes for you. We so appreciate everyone who has been continuing to listen and support the podcast during our hiatus. It means a lot to know that our community enjoys our work and cares that we're able to make it sustainable too. So as a thank you for listening, today's Indulgence Gospel rerun has no paywall. We've realized that so many of you on the free list almost never get to hear how hilarious and smart Corinne is — and as paid subscribers know, Indulgence Gospel episodes are truly the heart of the podcast. They are the most fun to make, because they are the episodes where we feel truly in conversation with all of you.If you love this episode, of course we hope you'll consider a paid subscription to Burnt Toast so you can get every paywalled episode we make. And we also hope you'll subscribe to Big Undies, Corinne's new Substack about clothes. And, if you subscribe to Big Undies, you can take 20 percent off your Burnt Toast subscription or vice versa – either way, it gets you all of our content for under $12 per month.This episode contains affiliate links. Shopping our links is a great way to support Burnt Toast! Episode 157 TranscriptVirginiaYou're listening to Burnt Toast! This is the podcast about diet culture, fatphobia, parenting, and health. I'm Virginia Sole-Smith I also write the Burnt Toast newsletter.CorinneAnd I'm Corinne Fay. I work on Burnt Toast and run SellTradePlus, an Instagram account where you can buy and sell plus sized clothing.VirginiaWe have so many good questions this month. A lot of parenting food questions. I think maybe because I just ran the lunchbox piece in the newsletter it's on everybody's minds. But also, as usual, some fat fashion stuff. Clogs are coming up later. And Ozempic, because obviously. So it's gonna be a good one.VirginiaSo before we dive in, how are you doing? What's new with you, Corinne?CorinneI'm doing well. One thing that's new with me is: I just signed up to do a powerlifting meet. So I'm feeling nervous. VirginiaWell, yeah. Is this like a competition thing, where people come and watch? CorinneI think so. I mean, obviously, I've never done something like this before. It's in Albuquerque, and it's being run by my gym. And it's all women's. VirginiaThat sounds very cool. CorinneI'm just having a little of like, Oh, what did I do? Let's see. Wow. Am I going to be the most amateur, weakest person there? I might.VirginiaBut you'll still be super strong and amazing. Because the weakest person at a powerlifting competition is still the strongest person in most other rooms.CorinneThat's a good point. And I think one great thing about lifting is, it's really more about your own goals and competing with yourself. But still.VirginiaSo is it like whoever lifts the most is the winner?CorinneSo my understanding is very loose, but I know there are different weight classes. So you compete against people who are roughly around the same size?.Virginia Interesting. Okay.CorinneAnd then I think it's a cumulative weight of how much you lift, like combined squat, deadlift, bench press. VirginiaWow, that's so cool. Julia Turshen recently did one of these.CorinneI feel like I was slightly influenced by Julia Turshen.VirginiaDid she enable you? Julia, good job! The pictures and videos she posted of it looked super exciting. And it looked like a very professional athletic setting. I would be intimidated for sure.CorinneThe other thing that I'm sure we'll end up talking about again, but you have to wear a singlet which is like, where am I gonna find a singlet? And knee socks.VirginiaKnee socks! Why knee socks? CorinneI'm like, oh my God, I'm never gonna find knee socks that fit me, but I'm trying to figure out if I can wear Universal Standard body shorts as a singlet, because I already have one of those. VirginiaThat feels like a great solution. CorinneIt's singlet-esque? But I don't know what the actual requirements are.VirginiaGirlfriend Collective also has a shorts body suit thing.CorinneI should look into that. VirginiaBut I feel like you should be able to work with what you have. Especially for your first one. Once you're a pro and doing this all the time, you'll get, like, something with rhinestones. CorinneOnce I'm a sponsored Olympic athlete. Yes.VirginiaI love that like we're getting to follow along on the journey. Obviously we're going to need another installment on this afterwards.CorinneOkay, yes. And just to be clear, the meet isn't until July, so, so I have a lot of time to think about it.VirginiaI'm just saying though. A few months ago, you were recommending Casey Johnston and her couch-to-barbell program. And you were like, “I'm just using a broomstick.”CorinneIt's true. VirginiaAnd now!CorinneIt's true and now I'm lifting actual pounds.VirginiaVery, very cool. CorinneYeah, what's new with you? VirginiaI feel like what's new with me is that I am surviving, not thriving a little bit. So this is going to come out in mid-April. So we'll be two weeks out from book launch. So I will either be better or I will be way worse. I mean, having had two children, it's sort of similar to the last month of pregnancy when you're like, it's all you can think about, this thing is happening, but you have no control over it. I mean, at least with the book, you know, like the date it's coming. Which with pregnancy, they have yet to really figure out, unless you're scheduling. But I counted it up this morning, I have recorded 18 podcasts so far. Of other people's podcasts. Like for talking about the book. 18 people's podcasts. CorinneOh whoa. That's wild.VirginiaAnd like, seven of them were in the last week and a half? So I feel like my voice is hanging on by a thread. And I'm just getting a little mush-brained about it. I need to step back a little.Obviously, I am super grateful. I love that people want me to talk about the book. I love that people are excited about the book. I cannot wait for it to be out. But it's just at a point where there are a lot of details. Like, review all the press release materials, review the marketing plan…. I forgot we were recording today. And it's not the first thing I've forgotten. Like, I forgot the kids had a dentist appointment. We made it, but I'm just like, my brain is holding too many pieces of information. Some things are getting dropped. I'm just coming in with a sort of scattered energy. But I've got the Throat Coat Tea that I'm living on right now. And we're gonna do it! CorinneDo you have any upcoming book promo stuff that you're really excited to do?VirginiaWell, I did an interview yesterday that I can't talk about yet, because I don't think it will be out by the time this launches. CorinneTop secret. VirginiaThere are two top secret ones that will be coming out in the week or two after this podcast episode. And they're both very exciting. And I will say that I was very happy with my outfit for one. So that was good. And the other one the outfit matters less because it is not visual. I will say no more! And yeah, that part's been fun, actually figuring out clothes for like the book tour Dacy has been helping me and maybe some time we'll do a follow up about finding clothes for this. Because it's a very specific level of, how dressy do you want to be versus comfortable? So maybe there will be an essay of what I wore for the book tour.CorinneI would love to read that.VirginiaOkay, so we're going to do some questions! The first one is a hot take opportunity. This came in over Instagram multiple times. People would like to know what we saw of Jia Tolentino's Ozempic piece in The New Yorker.CorinneOkay, well, now is my time to be embarrassed when I admit that I read it really lightly. I did a really light skim sort of read, and was like, seems fine. And then I've seen everyone else being like, “This article is horrible.” And I've been like, wow, I really need to revisit that and find out why people are so upset.VirginiaI'm glad to hear people are saying they're upset! I felt like no one was talking about it at all for a little bit. And I was like, what is happening? I feel like the New York magazine piece came out, which I wrote about and that was not great. And then this piece comes out two weeks later, and I'm just like, why? Why did it come out? It's the same piece really. And I want to be clear that I love Jia's work. I loved Trick Mirror. I think she writes phenomenal stuff. The piece she did on Angela Garbes last year was just incredible. And this was… not that. It is very much centering the story on thin people who would like to be thinner if they take Ozempic. There's one fat person interviewed for the story. And, you know, of course, every fat person is entitled to their own experience of fatness. But her quotes just reinforced so many stereotypes. She talks about wanting to lose weight because she feels like she can't hike or run at her current size. And it's like, come on. We can do better. CorinneIf you want to hike and run, you could work on hiking and running?VirginiaRight! There are so many fat hikers and runners on Instagram. CorinneI thought the compounding pharmacy thing was kind of interesting.VirginiaOh, like explaining how sort of like loosey goosey it is and getting the drugs? CorinneBecause I've seen a lot of people on TikTok being like, I'm getting this patented drug from a compounding pharmacy. And I'm like, wait, is that real? Like, what is that? So I thought that part was interesting.VirginiaIt was interesting. But when she goes through the process of getting it herself, I always just worry—this is the eating disorder handbook stuff.Corinne True true. You're literally telling people how to do it. VirginiaAnd I get that that's not hard to find. We all have Google. But is that something The New Yorker should be doing? Does The New Yorker need to teach us how to get our weight loss drugs? I don't know. I feel like the general trend in the Ozempic coverage–And this is not just Jia, not just New York Magazine. But by and large, this coverage has this underlying question of: If we have now found a silver bullet that will make people thin, does that mean we can just forget about anti fat bias? And that is so dark. We cannot just say, now that we have a way to make everybody thin, it's okay to hate fat people, because we can just make them thin.CorinneThat's a good point.VirginiaI'm not judging anyone's individual decisions about this. But this larger discourse is not helpful. That's my hot, grouchy take. CorinneThat's the hot take! I would love to know also, if any listeners have strong feelings about it? VirginiaYes. Comments are open!CorinneOkay, the next question is:Q: The one thing I can't shake as a new mom is worrying about making my daughter fat. How do I shake that? I grew up fat and it was hard. I want better for her. But does that mean dieting?VirginiaThis is a very understandable fear. But no, it does not mean dieting. CorinneI want to validate this parent's worries, because you're coming from a place where it sounds like you struggled a lot. And you don't want your kids to struggle, and that totally makes sense.VirginiaI think what I'm stuck on is, “I grew up fat and it was hard.” Yes, absolutely. Not denying that. But was it hard because you were fat? Or was it hard because the world made fat not okay?And so, this is kind of the Ozempic thing, right? Is the answer to erase fatness by which we mean erase fat people? Or is the answer systemic change and unlearning this bias on a personal level? But I know, that is a terrible question. You cannot make all those systemic changes by yourself. That is not doable. So it is really, really hard.CorinneThe one thing that's sort of not explicit in this question is whether the kid is actually fat.VirginiaShe says she's a new mom. So I'm thinking she has a baby. So she probably doesn't know? CorinneBecause my next thought was, you could talk to your kid about it being hard. But maybe not for a newborn.VirginiaBut maybe start now! Get the conversation going.CorinneStart thinking about it. You can talk to yourself about it. I think now might be a time to start therapy. VirginiaTherapy, always a great option.You are not going to make your daughter thin or fat. You don't actually control her body size. The number of factors that go into determining body sizes is this sort of endless and murky list, and no one really knows what are the largest drivers. But how you feed her, and how much you make her run around are not the largest drivers of her body size. And putting all your energy there is only going to cause damage, which you yourself probably know, because when you say it was hard, I'm guessing that some kind of childhood dieting might have been a piece of that.So I feel like we need to let you off the hook of the “I'm gonna make her fat.” She may be fat. There is nothing wrong with that. It is not your fault. And what she really needs is for you to unconditionally accept her body.CorinneI also think this could be a really good time to think of some advocacy you could do, whether that's looking into school policies about bullying or even at the legislative level, like laws about anti fat bias. Or just trying to be an advocate in your community for body liberation or fat liberation? VirginiaI love that. And I just wanna say this is hard. It is really unfair that that is asked of us. But that is where we are on this issue. And we're only going to make progress if we all approach it from that perspective. CorinneAnd I want to reiterate: The thing about bias is, the solution is never to get rid of the people we're biased against. Or to change them somehow.VirginiaRight. So it's okay. Maybe your daughter is going to be fat and how are you going to support her and advocate for her and make your home a safe space for her body?CorinneAll right, I'm going to read the next one too: Q: I am trying very hard to be very neutral about food with my son who's four years old. From the start, I have not labeled foods as good or bad. I have not restricted access to sweets or desserts. But lately, I've started questioning this. I've always felt pressure because I am not able to manage cooking meals. So from the start, my son was fed using a grazing technique where I would put together various foods and he would eat what he wanted. As he has gotten older, he is more specific in his tastes in a way that feels normal to me, pretty much macaroni and cheese or similar foods most of the time. There are other things he will eat, but I feel a lot of grief about my inability to get it together and provide regular hot balanced meals, also for myself. Recently, I've been trying to limit his intake of sweets just a little bit and it feels like a backside but I've been confused. Only two cookies and even suggesting he eats something before he gets the cookies. This week's mailbag episode made me reorient when you talked about not doing this and reminded me why I wanted to avoid this restriction based language. And I admit the reason I started thinking about this was twofold. I filled out a research survey that made me admit a lot of things about our household eating that I feel low level guilty about and I felt the sting of perceived societal shaming.And my son started talking about treats. I was a bit miffed as categorizing something as a treat, as opposed to food which he labeled the rest as, was something I was trying to avoid. Then I realized this could have come from daycare television, the fact that we give the dog treats, and so I am overreacting. I find it's so hard to be consistent in my parenting in many avenues and food encroaches on that too. Giving food as a reward for example, this is something I do for myself, and I like it. But perhaps it is part of the problem of saving food for a special occasion as opposed to having it because you want it.I need some perspective, please. Is it ever useful to direct a child to a more balanced diet as opposed to just modeling it? I do not mean telling them that specific foods help your eyes. What a relief to see that debunked, but more that many foods are yummy. And basically some form of kid specific ‘everything in moderation.'VirginiaThe first thing I want to say is: You are doing a great job. You are feeding your child. It does not matter that you are not cooking. And that the food is not hot or homemade. It does not matter at all. You are meeting your son's needs by making sure he is fed every day, and making sure that he has enough to eat in order to grow. That's the most important thing and you're doing it. You're winning! You're doing great. And this really drives home for me the stigma we have around the idea that you can't feed kids processed foods, you have to cook meals. All of this is so unhelpful because there are just so many reasons why that model of family meals is not a good fit. There could be disability issues. There could be cost issues, time bandwidth issues, all sorts of hurdles. There could also just be that you don't like cooking. You can still be a good parent and not like cooking. It's not a requirement. SoI just want to encourage you to take some of the shame away. Corinne That's a great place to start. I totally agree. I was thinking about the study that you mention in FAT TALK about how it doesn't matter what you're eating and it much more matters that kids are just eating. VirginiaOh, that's a quote from Katherine Zavodni, who's one of my favorite pediatric dietitians. So teaser for everyone who hasn't read the book yet, but it's a quote that I want to put on our fridge! She says, “The most important thing about good nutrition is making sure kids have enough to eat.” Because if you have enough to eat, all the minutiae of micronutrients, and macronutrients tends to work itself out. Now, obviously, there are kids with severe food issues like feeding disorders, allergies or other medical conditions where it may be more complicated. Their nutritional needs may be more specific. But if your kid is not dealing with one of those things, and has enough to eat on any given day, you have done your job as a parent.CorinneAnd you also talked about the studies on family meals, right? And how the benefits come from eating together rather than making sure it's a home-cooked meal. VirginiaI'm so glad you brought that up. All the research on family dinners, which talks about how important they are for kids' overall well-being and health—it's because families are spending time together. So you could do that around breakfast, you could do that around a snack, you could do that in ways that have nothing to do with food. Like maybe you regularly have a long car ride to commute to school and work together. And that's when you talk and catch up on your day. Kids need connected time with their caregivers. Food is just one helpful way to do it.CorinneIt doesn't matter if you are eating snack plates, or macaroni. VirginiaSome of my most connected meals with my kids are when we're eating takeout or bowls of Cheerios for dinner! Because everyone is relaxed and you can focus on each other. And you're not in this place of, “I put all this work into this meal and nobody likes it.”. So then let's talk about feeling like you need to limit his intake of sweets. I think you're going there because you're feeling ashamed about what you're doing. So I'm hoping just lifting some of the shame lets you step back from that a little bit. I also think the research shows pretty clearly that requiring kids to eat in very specific ways, like micromanaging their plate by saying “you have to eat something else before you get the cookies” or “only two cookies,” does not. in the long-term, serve kids' relationship with food. It tends to result in kids who are overly fixated on the foods that have a lot of rules around them. You're going to find yourself in power struggles where it's like, why only two cookies, why not three cookies, why not two and a half cookies.Don't feel bad that you've done this, because I think we all get into these sort of panic moments where we do this because we're just struggling and it feels like the “right thing to do.” But I don't think it will ultimately serve you or serve your child. I think modeling eating a variety of foods is the best thing we can do. And even using phrases like “balance” or “everything in moderation,” I don't love because not every day is going to be about moderation. And that can turn into a rule. Because what is “moderation?” And then the last thing I'll say is, I think we touched on this in a previous episode. But I don't think treat needs to be a bad word. Yes, we give the dog treats. Dogs' existences are largely treat-based, at least in my house. We give ourselves food as rewards when we're stressed out or we need some extra comfort. When we talk about keeping all foods neutral, I think we can take it too far, to this place where it feels like we're not supposed to have any feelings about food at all. And that is not realistic or fair, or in line with how humans interact with foods.So we do use the word treat in our house. And this came up with the lunchbox piece because I have a category of treats on the little chart I made for Beatrix and folks were like, “I can't believe you have a treat category.” And I realized they had a different definition of that word. If you don't have restrictive rules around when or how much treats you can eat, then treat is a neutral word. It just means foods that feel extra fun. Just something extra fun you want to have on your plate along with your other foods. And if you're not saying “we only eat treats once a day,” or “we only eat treats on Saturdays;” if it's not paired with restrictive language, then it's still keeping foods neutral. Does that make sense?CorinneI think especially with the lunch box example, you're using treat as a category to make sure you're getting a treat. That seems really positive.VirginiaBecause I want them to know that those foods are welcome in their lunchboxes. Yes.CorinneOr required, even! VirginiaNone of it's required, Corinne, they can skip the treat if they want! But it's a part of the meal. CorinneMaybe that's a way that this person could reframe it. It feels like you're hearing your kid say treat and thinking they're feeling like it's something to be restricted. When could you be like, “Let's make sure you're getting enough treats.”VirginiaThat's a great re-framing. I hope this helps. This is a big question. And I can tell you're working through a lot of big stuff. So we would like an update. Please keep us posted!CorinneYou're doing a great job.VirginiaYes. CorinneI'm gonna read the next one as well. Q: My daughter is in fifth grade. At school she's often given food in addition to what she brings for her lunch and snacks. Candy is handed out as an incentive. Snacks, as well as non-edible items, are available to purchase with Classroom Bucks earned for good behavior. Several days a week she has after school activities that include a good deal of snacking. For the most part, I've accepted that I have no control over what she eats when she's away from me. However, she is regularly coming home not hungry for the dinner I've prepared. It's becoming more frequent lately that she'll snack so much at school, and at after school activities, that she will eat only a couple bites of dinner, and occasionally nothing at all. Dinners are usually meals she likes and she always has the opportunity to choose a backup option if she doesn't. So I don't think it's an issue of filling up because she won't get food she likes at dinner. She chooses and packs her own lunch and snack. We generally have a rule that if you put it on the grocery list, Mom will buy it, which is to say she has a lot of control of choice and regular access to candy and snack foods, both at home and in her lunch.Is it diet culture to expect her to come to dinner ready to eat? Or is it valid for me to feel miffed that she's already full? And yeah, I realize we'll all have an off day or skip a meal once in a while. This is becoming a regular occurrence though.VirginiaI don't think it's diet culture exactly. I think it's performative parenting culture a little bit, where we are very tied to this idea that, again, the family dinner is this all-important cornerstone of the day, where we have to provide a certain kind of meal. And that it is only successful if our children eat the meal. If they participate in, and enjoy the meal. And even if we're like, “they can choose how much they're hungry for,” if they don't want to eat it at all, it's really hard.I say this from extensive personal experience. It's really hard to not feel like you failed because you're like, “I just spent 40 minutes making this and you ate two bites and ran away.” But what I also want to say is: 9 out of 10 family dinners in my house involve one or both children eating two bites of the meal and running away. I think it's very, very, very common at sort of all ages. And yes, it is often because they had a lot of snacks in the afternoon. Because that is when they were really hungry and needed to eat. And so my expectation that 5:30 or 6:00 pm is when we're all going to sit down and eat this big meal together is out of line with the reality of at 3:30 or 4:30 pm, they are ravenous and need to eat. And so we're just always going to have that mismatch and it is what it is. Nobody needs to feel bad.CorinneThis relates back a little to the parent who's feeling guilty about not cooking meals. It's kind of the flip side where this parent is cooking meals and feeling bad about them.VirginiaI also want to speak to the piece about food given out at school. I don't love candy being handed out as an incentive in class. And that is not because I don't want the kids eating the candy. It's because I think it does play into making candy seem so special and coveted. And for kids who have more restrictive relationships with candy at home, I don't feel like it's helpful. Does that make sense? I don't have a problem with there being a birthday party in class and everyone's eating cupcakes or candy just being there, like if the teacher just wants to have a candy jar on their desk and kids can help themselves. But it's layering on the messages about earning the candy that I really don't love. Because diet culture is going to teach kids so many different ways that you have to earn your treats.But I have not figured out a way to eradicate this practice from the American public school system. It's a very common tactic. And I think teachers have very, very hard jobs and if handing out M&Ms for getting math problems right makes it easier to do their job? I don't know, man, I think that's where we are. CorinneYeah. VirginiaAnd if it's happening in the context of, your child also has all this great regular access to candy and treats because like you said, you're involving her in the grocery list and lunch packing and all that, then I don't think it being handed out as an incentive is going to do that much damage.They can understand that at school, M&Ms are being given as a reward. And at home, there is a bag of M&Ms that I can just eat.CorinneWith the teachers handing out candy as incentives, I'm worried more about the kids who are not getting candy as incentives.VirginiaOh, what a terrible message. That's so sad. You did this wrong. No candy for you. It is tricky. And I mean, I don't mind kids purchasing snacks with Classroom Bucks. That feels a little more diffuse to me. That's giving them some independence. And after school activities should include snacks because the majority of children are starving after school. I think the key here is don't demonize the way she's eating because she's getting her needs met. Just maybe take some pressure off yourself. If dinner is usually something she likes, if there's an option to choose a backup option and she doesn't, then she's just not hungry. CorinneAnd maybe that can take some of the pressure off dinner. Like maybe you just make a snack plate.VirginiaSomething simpler. Or make something you're really excited to eat.CorinneSomething you like! VirginiaThat's what I often do when I can tell the kids are not in like super dinner oriented phases. I'm like, Okay, then I'm picking what I want. And we also do a bedtime snack. And in fifth grade, she's probably staying up late enough that she's up a few hours after dinner. And if she was really hungry for dinner at 3pm, and then she wasn't that hungry for real dinner at 6pm, by 8 or 9pm, she probably needs something before she goes to bed. Alright, should I read the next one? Q: My question is about restricting food, not for dietary reasons, but because of the financial and waste concerns. My spouse and I wince when we see our kids drowning their waffles in maple syrup and leaving a plateful of it, eating all the prepackaged expensive foods we try to save for their lunches and eating all the Girl Scout cookies so they don't have to share them with a sibling.I've told my kids that they never need to hide food, but I find them doing so in order to get the last of something like the Oreos they want to keep from their brother. I buy Oreos every time we go to the store, and our house has plenty of sweets and other snack foods, but eventually we will run out of things. How do we keep them out of the scarcity mindset while still dealing with the realities of eating with a family? I really feel you on the syrup. It's so expensive. CorinneI know I was thinking you're basically watching your kid pour gold on their pancakes. VirginiaIt's so much. CorinneI mean this whole question is relatable to me. I definitely had some anxiety growing up about like, I feel like my dad would always eat stuff that I wanted, like leftovers or like the last cookie or something, you know?VirginiaYeah, it's really tricky because the bummer answer to this is: A finance-based scarcity mindset can be just as damaging as a diet-culture based scarcity mindset.CorinneSo true. VirginiaKids who grow up without enough to eat, or with this sort of ever-present worry about there being enough to eat often end up with some disordered eating stuff down the road, understandably, because when there is food, they'll feel like, “I have to eat it all. Because I don't know what I'm going to eat it again.” It's totally logical. So this can be really tough. And I'm not sure from this question, if you are struggling to afford these foods? Is there a true food insecurity issue in your house? Or if it's more just, you are on a budget. CorinneYou only go grocery shopping once a week and Oreos don't last the whole week.VirginiaSo I'm not sure which one we're dealing with. But I just want to say if affording food is really hard for you, then obviously, your first priority is getting whatever support you can around that. Which could be finding out if you're eligible for SNAP benefits, making sure your kids are on the school lunch program, all the stuff that I am sure you are already doing. And don't need me to explain to you.If it's more just the “Good God, that was a $9 bottle of syrup” moment, I think it's okay to say to kids, “This is a more expensive food.” So we're going to be mindful of that. With syrup, if you have little ramekins or bowls, you can say, “We're going to give everyone their own syrup.” And pour generously! Don't flood the plate the way they would flood the plate, but pour generously enough so that every kid feels like they have their own and they don't have to share it.We do this sometimes with something like brownies. Or if we have cake or some dessert that we don't have as often. When I know the kids are going to be really excited about it, I often will just go ahead and portion it out. Not because I'm trying to control how much they eat. But because I want them to know, “I'm definitely getting mine.” This actually just happened with Cadbury Mini Eggs, which are just a prime example of a scarcity mindset food because you can only get them for a month a year and they're the best candy. It's so hard! Dan brought home a big family-size bag from the grocery store. And between me and the girls, it was gone by the next night and he was like, “Really? Really? There are none left?” I think he was mad he didn't get any. But I was like, “Yeah, no there are none left.” I know that you thought that was a big bag, but we haven't had these in ages and we're all real jazzed about it.CorinneYou need to start portioning out some for Dan.VirginiaI suppose that would have been nice of me. CorinneSo if you're portioning out the brownie—what does that mean? Like you cut the brownies into four squares and give everyone a square? VirginiaI usually give everyone two squares because I feel one brownie is never enough.CorinneOh, you cut them into normal sized pieces. VirginiaOh yes. I just cut up the brownies. But rather than put the pan of brownies in the middle of the table, which might make everyone worry, like, “Am I going to get the piece I want?” Especially because, in my household, center-of-the-pan brownies are highly coveted. It's a whole thing.  So I'll just go ahead and be like, “Here's your center brownie.” So they don't have to be anxious about whether they'll get one.Maybe also, talk to your kids about which foods they worry about wanting the most. It's useful to know what that is. So you can think about how to ease up that fear, in a way that is in line with your budget. But maybe the kid who's hiding the Oreos, you buy them their own jumbo bag of Oreos and they don't have to share. And maybe if that's in your budget, you do that for a few weeks and see how that goes. And maybe every kid gets their own favorite snack food in that kind of quantity, which they don't have to share with a sibling. And then it's understood that all the other stuff is shared. It's not teaching restriction or scarcity to say, “Okay, let's make sure everyone has their seconds before you have thirds.” That's manners. That's okay. CorinneOr to maybe just one week buy like super extra amounts of Oreos and be like, eat as many Oreos as you want this week. VirginiaAnd see what they do with that. That would be interesting.CorinneAll right. Here's a question for you: How comfortable are your Charlotte Stone clogs?VirginiaThey are comfortable for clogs, is what I would say. And I love clogs very much. But they are a little bit of a scam in that they are not actually the most comfortable shoe. So I do not equate them to sneakers. For sure sneakers are more comfortable. Birkenstocks are more comfortable. But I wear my Charlotte Stone clogs the way other people might wear a ballet flat, or a loafer, like a dressier shoe. And I feel like no dressy shoe is ever really that comfortable. They're pinchy or they give you blisters. And so by that standard, these are quite comfortable. Because they have a built-in memory foam padding situation. So you're not walking on a block of wood the way you are with some clogs. I feel like I got shin splints from those, back in the day. They're definitely more comfortable than that. But I wore them downtown yesterday. And I did move my car to avoid walking two blocks because it was uphill. So I don't wear them for extensive walking. CorinneBut you would say they're more comfortable than some clogs?VirginiaI think yes. Of the various cute clog brands.CorinneFashion clogs.VirginiaThey are the most comfortable fashion clog I have tried and I have tried probably three or four brands. Like they're better than Number Six. They're better than Swedish Hasbeens. CorinneMy issue is that clogs are always too narrow for me. I can never find clogs that fit.VirginiaYeah, and I mean I have narrower feet, so I don't know how useful Charlotte Stone is on that front.CorinneThey do have a lot of sizing info. I tried some Charlotte Stone non-clogs, like they had a cute sneaker-ish thing, because they go up to size 12. Which should be what my size is, but they were way too narrow. Like I could not even get my foot in.VirginiaThat's such a bummer. Somebody could get into the wide width clog market and do very well.CorinneOh God, seriously. I found one clog that works for wide-ish feet. It's called Haga Trotoffel or something.VirginiaThat sounded like a very accurate pronunciation. CorinneI've had a pair, but it's the non-padded pure wood kind. So it's just not super comfortable to me.VirginiaThose are rough. Ever since I sprained my ankle, I am very cautious. Where am I going to wear these clogs? What sort of terrain am I walking? I really want to find some cute ones with a strap at the back for more stability. I think Charlotte Stone has ones with a strap that I'm thinking about trying, except I don't need more clogs. CorinneNumber Six also has some that are really cute and the base is almost flat. That might be more uncomfortable. I don't know.VirginiaWell I wear the lowest height Charlotte Stone clog. I do not go for their super platforms. I am not 22. That chapter of my life is closed. But they're not a Dansko clog! Let's be clear. And, I would say to be realistic that if you live on the east coast, or the Midwest, they're like, a three month a year shoe. They're great in the spring. They're great in the fall. They're going to be too hot in the summer and they're going to be useless in the winter. So factor that in. Okay, so next up: Q: I have a question about chafing. Since giving birth for the second time in 2021, my body has changed and I probably fall in the small fat category. I've dealt with chafing between my thighs and in the summers before, but now that I have to wear outside clothes and get out of the house more, I am dealing with chafing in the groin area even in the winter, which is the thing I didn't I don't have prior experience with. I am looking for recommendations for underwear that have a wide enough gusset to hopefully prevent this. And any other tips to be more comfortable in this regard with this new body of mine? Corinne, you're the underwear queen!CorinneI have a lot of thoughts about this.VirginiaYou are the resident Burnt Toast underwear expert.CorinneMy first thought is: Are we sure this is a chafing issue? VirginiaOh, what else could it be? CorinneWell, another thing that can happen when you become fat is you get irritation in your skin folds area. So just something to throw out there, because I've heard people having confusion around that before. It's like a yeast infection you can get in your skin folds. It's like a diaper rash. And you can treat it with diaper rash cream or zinc cream.VirginiaAquaphor?CorinneNo! Aquaphor? Isn't Aquaphor like Vaseline?VirginiaYeah, but I used it on my kids' butts when they had diaper rash. CorinneOkay, well, maybe I don't know anything about diaper rash.VirginiaMaybe that was a bad move.CorinneI feel like a lot of diaper rash cream has zinc in it, and it coats your skin to protect it. VirginiaI know what you're talking about now.CorinneIn terms of wider gusset underwear, there are not a lot of good options. The one option that I have found out about which I have not tried but have ordered and am currently waiting on is this underwear from the brand Panty Drop. I'm kind of confused about what's going on with them because it seems like they merged with another brand which was Kade & Vos. Okay. But they claimed to have wider gusset underwear. And another thing you could consider would be boxers or boxer briefs.VirginiaI was wondering about even a boy's short underwear. Something that has a longer thigh situation.CorinneIt goes down further.VirginiaOr bike shorts as underwear. CorinneAnd I mean, people definitely make chafing shorts. VirginiaYes! I just ordered some from Snag.CorinnePeople also like Thigh Society. So you could shop around and look for chafing shorts that you could just wear as underwear. VirginiaRight, just under your jeans or other hard pants, And where are you on MegaBabe or the other chafing balms? Do you have one you like?CorinneI have MegaBabe. I almost never need it. Just, whatever way that I'm designed, it's not an issue for me right now. Virginia I get chafing but I haven't tried MegaBabe. I actually have a very low tech hack. But I use Old Spice antiperspirant, which is my husband's antiperspirant, and I use that as my antiperspirant. And so then I just put it between my thighs as well. And I find that holds up pretty well. I sometimes have to reapply it during the day, like on a very hot day. And one of the reasons I think I don't wear dresses as much anymore is, chafing is an automatic reality in dresses. And some shorts too, depending on how they're cut. So we feel you. This is a reality of fat life for sure! CorinneIf you have fat friends, you can talk to them about it because a lot of people have this problem.VIrginiaIt's an evergreen conversation. Everyone will have opinions.CorinneOkay, next question: Q: Any tips on changing the dialogue with mom friends or friends in general who are progressive and informed otherwise, but still mired in diet culture? I feel like I'm the only one who isn't intermittent fasting or doing keto.VirginiaI posted a meme on Instagram today, there was something like to all the women who are bullying each other to order salads, aren't you so sad that you hate your life so much. And my DMs are currently flooded with people asking some version of this question: How do I keep going out to dinner with my friends who are so in this space? One person was telling me about being out to dinner and this group of women were trying to split tacos. Like tacos are small to start with. And they were all like, “Well, I can't eat a whole one.”CorinneI'm like, “Am I ordering 9 or 12.”VirginiaCorrect. The number of tacos I need to be full is a very high number. I would not split one in two. It's already only two bites!CorinneIt's like trying to split a popsicle.VirginiaIt's a total mess. So I feel like my first piece of advice is, can you make new friends? I'm sorry. I'm sorry. I know. CorinneMy first piece of advice is just like, Man up. Tell them you don't want to talk about it.VirginiaThat's better than mine.CorinneI mean, maybe it's harsh. It's a little tough love. Your advice is good too. There's gotta be other people out there who are sick of this. Like, every person I know could benefit from some examination of their relationship with diet culture. So I just feel like, you can't be the only one who's struggling.VirginiaThere are almost 30,000 people subscribed to this newsletter, who probably feel the same way as you because why else are they reading the newsletter and listening to this podcast?.CorinneOkay. Actually, this is a little off topic. But can I tell you something? So, as previously discussed, I go to the gym. I have a trainer there. And this week, when I saw her, she was like, “Hey, so this person contacted me who found me through Burnt Toast.” VirginiaYay! CorinneSo I'm just saying what that basically means is there is another person in the city that I live in, who's reading Burnt tToast who I don't know. And none of my friends know. VirginiaRight! But who maybe would be an awesome friend. CorinneOr who at least also has some skepticism of diet culture stuff.  So that's got to be true for you as well.VirginiaAnd you have powerlifting in common! Yes, in my close group of friends, we really never talk about this. And maybe it's because they read the newsletter and know that I'm not the friend for this. CorinneThey're scared. VirginiaBut we have so many better conversations because this is off the table for us. And we never made a conscious decision to do it. It just kind of happened. I do feel like in the past, we had more diet-y conversations. And we've all kind of shifted away from it. And it's been lovely and great for our friendships. And so maybe you do need to officially say it to these people: I love you. But I just don't want to talk about diets. This really isn't good for me. I just end up feeling shitty about myself. And there are so many more interesting things to talk about here.CorinneYeah. I think it's good for people to know that too. If people are totally unaware that talking about their diets constantly is hurting people, then they should know. And they deserve to know that.VirginiaCompletely agree. And often this talk is very performative because we think we have to talk this way. And so you being the first one to say, “What if we just ordered what we wanted to eat and didn't do this whole dance?” I call it like playing the game of Salad Chicken, where you're like,“Could I order the pasta? No, not if she's ordering the salad.” Like, if you could not do that? Man, dinner is gonna be way more fun. So just give people permission to not do it and see what happens. And if they really can't get there, then I circle back to: Can you have other friends? Or can you say to them, I don't want to spend our time talking about this but I'm really sorry you're struggling and how can I support you?CorinneOh my God, I love the idea of responding to someone who's excited about intermittent fasting with, “I'm sorry, you're struggling.”VirginiaHow can I support you in this starvation?CorinneI'm so sorry that you're not eating food.VirginiaYou're right. That might not be the moment.CorinneNo, I like it. VirginiaI think it could work? I think it's an option. CorinneI mean, I think this is also that sort of situation where you can be like, “It's so interesting that we're all so focused on our weird diets.”VirginiaThe patented Corinne “It's so interesting!”CorinneJust an anthropological, outsider observation.VirginiaIt's always, always a good moment for that. All right. Should we do Butter? CorinneYes. I do have a Butter. What I want to recommend is this recipe called Trouble Cookies. It's from a cookbook called Mother Grains, but it's also on the Bon Appetit website. And I feel like it's a little annoying to recommend because it does have a really annoying to find ingredient which is sorghum flour. [Reminder that if you preorder FAT TALK from Split Rock Books, you can also take 10 percent off any book mentioned on the podcast!]VirginiaOh Lord.CorinneBut you can order it from the internet!VirginiaCorinne will find a link for you.CorinneBob's Red Mill's has it. So if you have that kind of grocery store. Anyways, they also have coconut cashews and toffee bits and are extremely delicious. I've been trying to get my mom to make them for like a month and now I'm moving on to the Burnt Toast community. Please make Trouble Cookies and tell me how good they are.VirginiaI will try them. I will report back if I can get it together to get sorghum flour. I could use a new cookie. We're just a standard chocolate chip cookie household. CorinneI feel like chocolate chip cookies are good. But sometimes, a different direction is really good, too. VirginiaIs there chocolate in it? CorinneNo, it's coconut toffee bits cashews.VirginiaCould I put chocolate chips in instead of the toffee bits.CorinneI mean, I feel like you could? But it's really good. Do you not like caramel-y, coconut-y stuff?VirginiaAmy will tell you it is very hard for me to have a dessert that doesn't have chocolate in it.CorinneOkay, this one is not for you. VirginiaI'm just always like, but where's the chocolate? CorinneOh my God.VirginiaWhat am I doing here?Corinne I'm the opposite. And I mean, I really like chocolate. But I also really like a coconut-y caramel-y vibe. VirginiaI do too. I'm just like, but how much better if there was chocolate. That's all I'm saying.CorinneI feel like maybe you could dip it in chocolate? VirginiaAll right. I don't know. I'll try them out. I'll report back. Maybe I'll do half the batch with the toffee, half the batch with the chocolate chips. I can tell you my kids won't touch them if there's no chocolate. So that's like a non-starter. CorinneReally? Wow.VirginiaOh, please. CorinneI feel like a lot of kids don't like chocolate. VirginiaThat is not the case in the Sole-Smith home. See previous anecdote regarding Mini Eggs consumed in a day. And center brownies. It's very clear what we've come here to do.CorinneAll right, what's your Butter?VirginiaAll right, my Butter is, I am breaking up with underwire bras. Breaking news. CorinneThis is big news. VirginiaYou've all been wondering. I'm not totally breaking up with them because I haven't quite found a non-underwire bra that works under every outfit. Because there can be a uniboob situation? But I have recently purchased some non-underwire bras. And I realize now that I don't know how I made it through the whole pandemic while still wearing underwire bras every day. Every day!CorinneMe neither! I feel like when we originally talked about bras on a mailbag episode, I recommended the bras that you ended up getting.VirginiaThe True & Co bras? CorinneYes! And you were like, “Oh, never heard of them.” VirginiaWell, you influenced me. And then Marielle Elizabeth really influenced me. And I bought a bunch of them and they're awesome.CorinneThey're really good. The sizing is super flexible. I can wear anywhere from a 1x to a 3x. And I have a big chest.VirginiaYou do have to look for the full cup. Because I ordered some that were like a half cup and they do not work if you are someone with a big chest. CorinneYes, they have full cups and regular cups. VirginiaSo you have to look for the full cup. I can only find them on Amazon right now. I don't know. CorinneThey're only on Amazon now. VirginiaIt's really irritating. I would like there to be other options. But the other one I'm wearing a lot of, is I have some of the Paloma bras from Girlfriend Collective. And actually, this one isn't the Paloma, it's the high necked? I don't know. But I like it because it feels just like a tank. Yeah, I don't know why it's taken me so long to get here. I will be 42 a few weeks after you hear this episode. It's taken me a while. But now, I realize that I don't have to accept permanent marks on the side of my body from bras. Like what was I doing? I think I thought I really needed more structure. I'll unpack it all in an essay at some point. But for now, I just want to report the liberation that I am wearing underwire bras much less frequently. And it's delightful. CorinneI love that. VirginiaAll right. Thank you all so much for listening to Burnt Toast!CorinneIf you'd like to support the show, please subscribe for free in your podcast player and leave us a rating or review. These really help folks find the show.The Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith (follow me on Instagram) and Corinne Fay, who runs @SellTradePlus, and Big Undies—subscribe for 20% off! The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet, body liberation journalism! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

Ep. 260: Trap, Twisters, This Closeness, Janet Planet, Last Summer, and more with Maxwell Paparella and Elissa Suh Welcome to The Last Thing I Saw, with your host, Nicolas Rapold. After a little summer vacation, it's time once again to chat about some recent releases with two guests making their premieres on the podcast: Maxwell Paparella, an editor at MUBI Notebook, and Elissa Suh, a critic who's published in Screen Slate, Vogue, and Bon Appetit, and writes a substack called MOVIEPUDDING. We talk about the new M. Night Shyamalan movie, starring Josh Hartnett; Twisters (Lee Isaac Chung) and the matter of Glen Powell; This Closeness (Kit Zauhar); Annie Baker's Janet Planet; Family Portrait (Lucy Kerr); and Last Summer (Catherine Breillat). Please support the production of this podcast by signing up at: rapold.substack.com Photo by Steve Snodgrass

This is a Library Selection from 2007The BanterThe Guys relay their experiences with parents getting involved in their children's work lives. Helicopter parent or drone parent?The ConversationThe Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.The Inside Track The Guys knew they would be hosting the winner of The Next Iron Chef, but found out the night before (with the rest of America) that it would be Chef Michael Symon!Here's what he had to say about the dynamic of competing on and becoming The Next Iron Chef.“Only Iron Chef is a chef being a chef and I think that's the magic of the show,” Michael Symon on The Restaurant Guys Podcast 2007BioAfter winning The Next Iron Chef he appeared on two seasons as a judge. He is also a former co-host of the Emmy-winning TV show, The Chew. Michael is the author of six award winning cookbooks, four of which were on The New York Times Best Seller list. Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors. In 2000 Gourmet magazine chose Lola as one of “America's Best Restaurants.” Bon Appetit and Food & Wine magazines included B Spot on their list of “Top 10 Best Burger Joints.” In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes.Chef Michael Symon currently operates Mabel BBQ in Cleveland and Las Vegas, Angeline at The Borgata in Atlantic City and Bar Symon at two airports. InfoMichael Symonhttps://www.michaelsymon.com/Michael on IG@chefsymonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/

In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food. 

On this podcast episode, Kaitlin Leung co-founder of the family business @thewoksoflife share her experience and tips on how to start a successful family business. Since its founding in 2013, The Woks of Life has become the #1 online resource for approachable, creative, authentic Chinese recipes in English. Through their popular recipe site and diverse social media community, Bill, Judy, Sarah and Kaitlin Leung share inspiring recipes and their family's culinary genealogy with millions of home cooks. With the debut of their highly-acclaimed, New York Times bestselling cookbook The Woks of Life: Recipes to Know and Love from a Chinese American Family in 2022, the family has served up even more of their sought-after recipes and culinary stories to hungry fans and new audiences. The Leungs have been featured in numerous press outlets, including Magnolia Network's Family Dinner with Andrew Zimmern, Food Network's Family Meal, as well as Bon Appetit, Good Morning America, NPR, The New York Times, and many more. WHAT KAITLIN DISCUSSED: 1. the story behind the founding of The Woks of Life and how their family business journey began in 2013 2. What inspired her family to focus specifically on providing approachable, creative, and authentic Chinese recipes in English 3. How they manage the dynamics of working together as a family in a business setting 4. How they leveraged their popular recipe site and social media community to grow their family business and connect with millions of home cooks 5. Key factors that contribute to the longevity and sustainability of a family-run business AND SO MUCH MORE HOW TO KEEP UP WITH KAITLIN AND HER FAMILY: Via their website: https://thewoksoflife.com/ On Instagram: https://instagram.com/thewoksoflife ❤ Get the best-selling Clever Girl Finance Books: clevergirlfinance.com/books ❤ Get access to 30+ free courses, worksheets, savings challenges, and our favorite banking resources: clevergirlfinance.com/course-packages/ ❤ Read the Clever Girl Finance Blog: clevergirlfinance.com/blog ❤ Follow us on Instagram: instagram.com/clevergirlfinance

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. Recipes Mentioned:Hibiscus, Orange, and Vanilla Agua FrescaRuth's Lima Beans with Smoked Turkey TailBrown Butter Peach CobblerLemon-Pepper Catfish Nuggets with Pepperoncini DipGlazed Funnel Cake with Fruit Confetti

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices