Podcasts about braids

As someone who has been in the spotlight for most of her life, Zoë Kravitz is still finding ways to navigate how she's perceived by her fans. "I know a lot of people will tell me after we get to know each other that I seem intimidating or standoffish, or like maybe I'm a bitch or something, which I think is funny 'cause I don't think that's who I am," she told Chioma on this week's episode of The Run-Through.Often regarded as a "cool girl" for her effortless style and unmistakable talent as an actress and director, Zoë admits she doesn't connect with that label. "I don't really know what the word cool even means anymore. We kind of throw these words around like cool and iconic, and I'm like, 'What are we talking about?' But it's funny. I think in some ways it's a compliment because, you know, maybe it just means that I seem relaxed and kind of comfortable in my own skin."Over the past year, the British Vogue cover star has made headlines with her rumored engagement to Harry Styles. But in this candid interview, she discusses her life beyond the headlines — from starring in an upcoming heist film, How to Rob a Bank, alongside her friend and frequent co-star Nicholas Hoult, as well as Anna Sawai, John C. Reilly, and Christian Slater, to what it was like debuting braids on the red carpet when no one else was doing it."I struggled with my hair a lot growing up, as many Black girls do for obvious reasons. It's not something we see a lot of — or at least when I was a kid, even more so — you don't see it a lot in mainstream fashion. And so it's been a real journey emotionally. Now you also see all kinds of people rocking braids. I think I'm in a place of self-love with my hair, which also feels so nice and liberating."Earlier in the show, Chioma sits down with Vogue contributors and collaborators on the Zoë Kravitz shoot: Julia Sarr-Jamois and Tish Weinstock. They discuss how the cover came together, plus the wellness trends they're obsessed with and what you should actually wear to a summer wedding.The Run-Through with Vogue is your go-to podcast where fashion meets culture. Hosted by Chloe Malle, Head of Editorial Content, Vogue U.S.; Chioma Nnadi, Head of British Vogue; and Nicole Phelps, Director of Vogue Runway, each episode features the latest fashion news and exclusive designer and celebrity interviews. Learn about your ad choices: dovetail.prx.org/ad-choices

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

Why is it easier to confront a dodgy contractor than it is to tell a hairstylist they’re actively ruining your life?

Send us Fan MailIvy braids are trending, but the internet's reactions reveal a much bigger conversation about Black hair, beauty standards, and the language we use to describe textured hairstyles.In this episode of Hair What I'm Saying, I explore why a textured, boho-inspired braid style sparked debates about what is considered neat, polished, professional, and acceptable. We unpack the difference between personal preference and internalized beauty standards, and why so many of us have been taught to associate certain hair textures and styles with respectability.I also share powerful listener comments, including a story from someone who once asked her bank if braids were acceptable at work. Together, we examine what that says about conformity, permission, and the quiet ways workplace culture shapes how Black women navigate their hair.From the Tignon Laws to modern-day Black hair discrimination and the CROWN Act, this episode connects the past to the present and asks an important question: Who made the rules for professional hair, and why don't we question them more often?By the end of this conversation, Ivy braids become less about a hairstyle and more about identity, self-expression, and the standards we've inherited without realizing it.If this episode resonates with you, subscribe, share it with a friend, and leave a review on Apple Podcasts. What beauty standard are you ready to challenge next?View the Video and comments on TIKTOK that sparked conversation for this episode!Support the showDo you have a story to share that's worth our listeners hearing, please fill out the Listener Letters Form and tell us your story! We would love to hear from you!Don't forget to follow Kinetra on Instagram @_hairwhatimsaying_ and check out her website Hair What I'm Saying for more.Please leave a review and rate the show. Let us know how we are doing!Support the Hair What I'm Saying Podcast

Greg Horne hosts as Jake Halsey and Peter McHugh break down Week 1 of the new season in Connecticut! Check out our sponsor! https://www.instagram.com/freedombraidsbycarlos/

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

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

Chasing the shade and slapping the Sunscreen on this week's overheated news, we pour a tinkling drink and reflect upon the following … … British people in hot weath-ah! … when rock stars you haven't seen for 50 years pop up on Zoom … Lennon's tooth? Timberlake's toast? Mooney's school report? Weird things sold at auction … Paul Horn playing in the Taj Mahal, Sonny Rollins on the Williamsburg Bridge, U2 in Slane Castle … are new vinyl albums now ‘luxury goods' and old ones ‘antiques'? … where you can hear the Abbey Road building on the Dark Side of the Moon … the cinematic records Daniel Lanois made in an abandoned movie theatre near Santa Barbara … Summer In The City: the Lovin' Spoonful's road-drill and Regina Spektor's cleavage … Cat-calming music! Gym motivation! Stress-busting songs for Spurs fans on Judgement Day! The age of the prescriptive playlist … the new dawn of instrumental music, “a public utility like turning on a tap” … and the single Sinatra recorded for Maureen Starkey (only one copy made!).Help us to keep The Longest Continuous Conversation In Rock going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

Chasing the shade and slapping the Sunscreen on this week's overheated news, we pour a tinkling drink and reflect upon the following … … British people in hot weath-ah! … when rock stars you haven't seen for 50 years pop up on Zoom … Lennon's tooth? Timberlake's toast? Mooney's school report? Weird things sold at auction … Paul Horn playing in the Taj Mahal, Sonny Rollins on the Williamsburg Bridge, U2 in Slane Castle … are new vinyl albums now ‘luxury goods' and old ones ‘antiques'? … where you can hear the Abbey Road building on the Dark Side of the Moon … the cinematic records Daniel Lanois made in an abandoned movie theatre near Santa Barbara … Summer In The City: the Lovin' Spoonful's road-drill and Regina Spektor's cleavage … Cat-calming music! Gym motivation! Stress-busting songs for Spurs fans on Judgement Day! The age of the prescriptive playlist … the new dawn of instrumental music, “a public utility like turning on a tap” … and the single Sinatra recorded for Maureen Starkey (only one copy made!).Help us to keep The Longest Continuous Conversation In Rock going: https://www.patreon.com/wordinyourearHelp us to keep The Longest Continuous Conversation In Rock'n'Roll going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

Chasing the shade and slapping the Sunscreen on this week's overheated news, we pour a tinkling drink and reflect upon the following … … British people in hot weath-ah! … when rock stars you haven't seen for 50 years pop up on Zoom … Lennon's tooth? Timberlake's toast? Mooney's school report? Weird things sold at auction … Paul Horn playing in the Taj Mahal, Sonny Rollins on the Williamsburg Bridge, U2 in Slane Castle … are new vinyl albums now ‘luxury goods' and old ones ‘antiques'? … where you can hear the Abbey Road building on the Dark Side of the Moon … the cinematic records Daniel Lanois made in an abandoned movie theatre near Santa Barbara … Summer In The City: the Lovin' Spoonful's road-drill and Regina Spektor's cleavage … Cat-calming music! Gym motivation! Stress-busting songs for Spurs fans on Judgement Day! The age of the prescriptive playlist … the new dawn of instrumental music, “a public utility like turning on a tap” … and the single Sinatra recorded for Maureen Starkey (only one copy made!).Help us to keep The Longest Continuous Conversation In Rock going: https://www.patreon.com/wordinyourearHelp us to keep The Longest Continuous Conversation In Rock'n'Roll going: https://www.patreon.com/wordinyourear Hosted on Acast. See acast.com/privacy for more information.

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

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

Hayles and Jussie are recording straight from their hotel room at the Marriott Circular Quay in Sydney after approximately 47 failed intro attempts and far too much laughing over absolutely nothing. The girls recap a big week of Gold Coast Half Marathon training including long runs with race pace efforts, interval sessions, sub-threshold workouts, and a rainy Vivid run around Circular Quay dodging umbrellas. They also chat about birthday celebrations, Hayley finally getting her dream backyard sauna, and why race weekends should be about more than just chasing PBs. The episode dives into all the ways to make running events feel more fun, memorable, social, and joyful....from glitter planning and matching outfits to VIP race upgrades, playlists, post-race recovery plans, and embracing the chaos of race weekends with your friends. Plus: executive lounge hotel hacks, toaster and microwave race prep stories, marathon FaceTime calls, mid-race dancing, airplane arms, and the importance of rewarding yourself for the training journey. Timestamps 00:00 Welcome To The Women's Running Collective 01:32 Sydney Hotel Room Chaos & Failed Intros 03:18 Gold Coast Half Marathon Training Recap 05:26 Long Run Race Pace Efforts 07:10 Vivid Run Around Circular Quay 09:08 Hayley's Backyard Sauna Recovery Era 11:18 Birthday Celebrations & Recovery Week Vibes 13:07 Sydney Course Weekend & Upcoming Long Run 15:10 Romeo + Juliet vs Off Campus Debate 16:44 Why Running Events Should Feel Fun 18:25 Choosing The Right Race & Destination 20:32 Training Enough To Actually Enjoy Race Day 22:14 Temu Glitter Planning & Race Accessories 24:09 Running Tours & Travel Groups 27:03 Organising Your Race Weekend Crew 29:18 Nutrition Practice & Race Morning Prep 31:52 Why Hayley Packed A Microwave To UTA 34:26 Woolworths Orders, Toasters & Race Hacks 36:15 Matching Outfits, Braids & Race Nails 39:08 Fun Race Games & Shared Playlists 41:22 Complimenting Other Runners & Course Energy 43:10 Costumes, Themes & Lorax Race Fits 45:17 Recovery Bookings & Post-Race Dinner Plans 47:42 Gold Coast Marathon VIP Gold Pass Chat 50:03 Medal Monday & Post-Race Walking Tours 52:14 Finish Lines Not Finish Times 54:08 Playlists, FaceTiming Mid-Marathon & Recording Memories 57:01 Staying An Extra Night After The Race 59:18 Reward Yourself For The Training Journey 01:01:26 Airplane Arms, Mid-Run Dancing & Singing Out Loud 01:04:10 Compliments, Smiling & Reading The Signs 01:06:12 Running Farts & Other Essential Race Advice 01:08:15 Hotel Robes, Executive Lounges & Recovery Snacks 01:11:02 Current Book Recommendations & Off Campus Obsession 01:14:05 Final Thoughts & Happy Running

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

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

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

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

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

"In “Strands/Textures”, I weave together the field recording (as the main strand), with other strands of sounds inspired by the descriptive phrases and aerial images in the materials describing this section of the Lech. This piece was created in VCVRack2 using a combination of the original field recording, field recordings/foley sounds created specifically for this track, and modules available in VCVRack. "For the “string of pearls” imagery used to describe the appearance of this section from above, I added in recordings of beads and jingle bells being strung on a filament and recordings of plucking the filament. I incorporated “ears of the upper Lech” and the notions of taking space and time into the spoken word section, which is also a moment of calm and pause, but also of direction for moving forward. In a bit of word- and sound-play around the braiding of the river being constrained, I used a specific constraint for the sequenced parts of the track, I used Audible Instruments' Macro Oscillator (the VCVRack version of Mutable Instruments' Braids module). "The sequenced parts of the track represent the vibrancy of community in Stanzach around the river, but notes in sequences are randomized, bringing in additional dimensions of space and time."Section of the river Lech reimagined by Stephanie E. Vasko. -------Flow is a creative exploration telling the story of a river through the power of sound. The project is a collaboration between the University of Padova and the University of Würzburg, with support from Cities and Memory. Explore the full project at https://citiesandmemory.com/flow.

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

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

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

How good are your braiding skills? The answer from some Ottawa dads was: not great. We talk to Chris Hughes, a single father of twin girls, who created the workshop Braids and Beers to help fellow dads in the area keep up with their kids' hair styling demands.

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

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

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

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

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

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

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

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

In this uplifting episode, Jed welcomes Jaylene Clark Owens, author of the new picture book A Black Girl and Her Braids, inspired by her viral 2021 poem of the same name. Jaylene shares how the poem—born while she was joyfully walking down Rodeo Drive in Los Angeles with fresh braids—grew into a children's book published by Penguin Random House. The book celebrates Black girlhood, natural hair, and cultural pride, encouraging young readers to love their hair in all its styles: braids, afros, locs, twists, long, or short. Jaylene explains how the story also weaves in the CROWN Act, legislation designed to protect people from discrimination based on natural and protective hairstyles. She describes braids as more than a style: they're deeply rooted in Black culture, historically used to signify status, store seeds, and even map routes. Jaylene also opens up about her own journey—being teased for her dark skin, feeling pressure to straighten her hair with damaging relaxers, and ultimately reclaiming and celebrating her natural beauty. She talks about the joy of seeing her poem go viral, celebrities like Tia Mowry using her sound, and the powerful experience of visiting schools, singing her "A Black Girl and Her Braids" song with children, and watching them light up as they celebrate their hair. In the final segment, we take a listen back to a conversation we had a few years back with Liz Leonard about her debut picture book Frizzy Lizzy, an autobiographical story about curly hair, self-acceptance, and navigating life in a nontraditional family.

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

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

Environmental and civil engineer, professional hair braider, public health scholar, and triple HBCU alumna, Nemmi Cole, PhD joins the show to discuss outdoor air quality, warehouses, and respiratory health in California's Inland Empire on the Four Degrees to the Streets Podcast.From 1980 to 2021 the number of warehouses and industrial buildings in the Inland Empire grew to 1 Billion Square Feet (1,000,000,000 SQ FT). Nearly 40% of all goods and products coming into the U.S travel on trucks through or sit in warehouses within San Bernardino and Riverside Counties. In 2024, the 5 most polluted cities in the entire nation were within the Inland Empire including Ontario and San Bernardino. Children and adults living in these communities have the highest rates of asthma, lung disease, and COPD in the State of California. Diesel trucks, industrial waste, truck idling, and output of industrial machinery contribute to chemicals in the air such as Sulfur Dioxide, Particulate Matter, Nitrogen Dioxide, and Volatile Organic Compounds. Our guest on the podcast is a native of San Bernardino so her work is personal. On the show Nemmi reminisces and laments the loss of parks and farmland in her community to industrial buildings and warehouses.After completing her PhD in Civil and Environmental Engineering at Florida A&M University, our guest Dr. Nemmi Cole returned home to join the Keck School of Medicine at the University of Southern California to study the impact of megawarehouses on children's respiratory health outcomes in San Bernardino and Riverside County. Jasmine and Nemmi bonded over their shared passion for how neighborhood design shapes our mental and physical health. Download the episode to hear the civil engineering, environmental science, urban planning, and real estate perspective on warehouses, asthma, diesel trucks, globalization, zoning, and mental health.Share this episode with a friend or family member who cares about their neighborhood!Thank you for listening! Read Nemmi Cole, Phd full bio:Dr. Nemmi Cole is a researcher, engineer, and entrepreneur whose work sits at the intersection of science and social impact. Growing up in San Bernardino, California, with roots in Houston, Texas, she was driven by a deep intellectual curiosity about the world around her. That curiosity took her to Florida A&M University, where she became a proud triple alumna, earning her Bachelor's, Master's, and Ph.D. in Civil and Environmental Engineering.Her professional background spans academia, state and federal government, and international research, including roles as a Florida Gubernatorial Fellow - Federal Affairs Fellow in Washington, D.C, and as a Regulatory Program Assistant with the Florida Department of Environmental Protection. Most recently, she completed a Postdoctoral Fellowship at the University of Southern California's Keck School of Medicine, where she led research focusing on the impact of the built environment on children's respiratory health outcomes.Off the clock, she has spent nearly 28 years running her business, Braids by Nemmi, where she treats hair as a sophisticated art form rooted in culture and care. As she steps into her next chapter as a future faculty member, her mission is to equip the next generation of engineers and STEM professionals with the knowledge and practical skills to translate their academic training into real-world impact.References:Kim C, Gharib C, Atamna H. Pediatric Asthma in the Inland Empire: Environmental Burden, Gaps in Preventive Care, and Unmet Needs. Children (Basel). 2025 Sep 4;12(9):1183. doi: 10.3390/children12091183. PMID: 41007048; PMCID: PMC12468150. https://pmc.ncbi.nlm.nih.gov/articles/PMC12468150/Andre Perry. Know Your Price: Valuing Black Lives and Property in America's Black Cities. https://bookshop.org/p/books/know-your-price-valuing-black-lives-and-property-in-america-s-black-cities-andre-m-perry/6d4a4eab6505ab10?ean=9780815737278&next=t&next=t%2CtRose Institute of State and Local Government. 2024 Inland Empire Outlook. https://roseinstitute.cmc.edu/research/inland-empire and https://roseinstitute.org/wp-content/uploads/2024/03/IEO_Spring_2024_IE_Warehouses.pdf

We meet the men on a mission to help fellow Dads connect with their daughters, through a movement called 'pints and ponytails'. It's a chance to learn how to do a range of girls' hairstyles, over a couple of beers. But organisers say they leave with more than just salon skills - as the shared experience encourages men to open up about other parenting challenges. Also: an unexpected solution that could help in the fight againt both plastic pollution and Parkinson's disease. Rhinos return to a national park in Uganda for the first time in more than forty years. It's hoped they'll help establish a thriving population -- improving the ecosystem, creating jobs and attracting tourists.Plus - aging well: Researchers found that around a third of people over the age of 65 saw improvements in their physical and mental abilities.And how a holiday souvenir from Morocco turned out to be a previously unknown type of rock.Our weekly collection of inspiring, uplifting and happy news from around the world.Presenter: Holly Gibbs. Music composed by Iona Hampson

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

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

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

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

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Is it a soup… or is it a stew? And why does it matter which we call it?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You'll also discover a seasonal take on toubeloueh that's perfect for meal prep or even your next dinner party.Tune in for a quick dose of home cooking inspiration!***Links:Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa pasteWinter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked)For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!

Welcome to Episode 77 of Music in the Minor League. This episode, we had a conversation with Emily Pennington and Oliver Franklin, who make up the creative centers of Trouble's Braids. Trouble's Braids is a four-piece band from Boulder, Colorado that creates dynamic folk rock with teeth. Trouble's Braids combines poignant lyricism, rich female and male harmonies, and great hooks with an unflinching curiosity about the dark and hidden corners of the human experience, all with a wink and a nod that invites the audience to come play.We had a blast getting to know them and think you'll really dig their music. Be sure to follow them where you can, maybe pick up a copy of their EP via Bandcamp and share the episode to help get the word out!See y'all soon!

What if baking isn't about perfection — but about paying attention?In this week's episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.A James Beard Award finalist and one of Cherry Bombe's 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you're baking as an act of service for those in need or making shortbread cookies in your home kitchen.In this episode, you'll discover:The influences and cookbooks that have shaped Victoria's culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf you've ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.Press play now and rediscover the joy of baking at home!(Photo of Victoria Granof by Louise Hagger) ***Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. ***Links:Victoria Granof's Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria's gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.Cookbooks Victoria referenced: Marcella Hazan's Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter's cookbooks, Rose Levy Berenbaum's baking books, and Carol Field's The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.Victoria's grandmother's simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria's food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit MagazineLady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria's words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”The new Gourmet Magazine.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What if one simple technique could change how you make roast chicken forever? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll discover why the Zuni Café Cookbook is a timeless classic for home cooks – including why the roast chicken and bread salad is still its most famous recipe!You'll also want to make our favorite nachos layered with veggies, beans, and meat. Discover how to construct it so each layer is perfectly cheesy and flavorful, and it might just become your new favorite weeknight meal. Tune in for a quick dose of home cooking inspiration!***Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive roundups and recipes straight to your inbox. We can't wait to gather in community and swap recipes + tips with fellow curious home cooks!***Links:Zuni Cafe Cookbook, by Judy RodgersA simplified version of the famous roasted chicken and bread salad from Smitten Kitchen Pasta with spicy cauliflower from Amateur Gourmet (the original uses a mix of broccoli and cauliflower, which he mentions) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Dr. Melanye “Dr. Mac.” Maclin joins Rushion McDonald to discuss the serious health risks associated with hair relaxers, permanent dyes, and synthetic braids—particularly among Black women. Drawing from over 25 years of research and patient experience, she explains how chemicals used in these products absorb through the scalp, disrupt hormones, and significantly increase the risks of breast cancer, ovarian cancer, uterine cancer, early puberty, fibroids, and infertility. The conversation also highlights systemic resistance from the beauty industry, government agencies, and even consumers themselves—primarily due to financial incentives and lack of awareness. Dr. Mac advocates for safer hair practices, increased education, and protective measures to reduce exposure. She also discusses her pioneering internal hair‑health supplements, Bella Nutri, for women (2004) and men (2008), and how she helped introduce the U.S. market to nutritional hair support long before it was mainstream. Purpose of the Interview The purpose of the interview is to: 1. Educate listeners about the hidden health dangers …of chemical hair treatments including relaxers, permanent dyes, and synthetic hair containing benzene. 2. Advocate for informed hair‑care decisions Dr. Mac wants women—especially Black women—to understand how beauty practices impact long‑term health. 3. Encourage the beauty industry to adopt safety protocols Such as scalp protection, warning labels, and honest communication about risks. 4. Highlight Dr. Mac’s work and products Including her Bella Nutri supplements and educational platforms (Ask Dr. Mac). 5. Empower parents to protect children By avoiding chemical treatments on young girls whose bodies are especially vulnerable. Key Takeaways 1. Chemical relaxers and permanent hair dyes are strongly linked to increased cancer risks. Permanent dyes raise the risk of breast, uterine, and ovarian cancer. Black women exhibit a 45% increased risk of breast cancer when using permanent dyes. Combining dyes with relaxers significantly compounds the danger. 2. The danger comes from chemical absorption into the scalp. Relaxer chemicals include sodium, calcium, guanine, and lithium hydroxide. These chemicals burn through the scalp, entering the bloodstream and disrupting hormones, leading to early puberty, fibroids, infertility, and cancer. 3. Synthetic braiding hair contains benzene—a carcinogen. Benzene exposure affects both the stylist and the client. Risks include lung cancer and leukemia. 4. The beauty industry resists change because of profit. Salons rarely display warnings because “it affects business.” The relaxer–damage→hair‑loss→extensions cycle creates a lucrative revenue loop. 5. Children are especially vulnerable to chemical exposure. Relaxers on children under 10 can cause: early puberty fibroids infertility early hysterectomies increased cancer risk Dr. Mac advises never relaxing a child’s hair, but if done, the product must stay on no more than 5–10 minutes with complete scalp protection. 6. Scalp protection is essential for anyone still using relaxers. Use petroleum jelly over the entire scalp, not just the hairline. This reduces chemical absorption during both application and rinsing. 7. Dr. Mac pioneered the U.S. hair‑supplement industry. Developed Bella Nutri after research with a Finnish company (Scalp). Initially dismissed as a “witch doctor,” but now the hair‑supplement market is mainstream. 8. She refuses to participate in relaxer‑related lawsuits. Because she has warned people for 20+ years, she cannot ethically testify for those who ignored repeated warnings. Notable Quotes On the impact of chemicals: “The chemicals burn through the scalp… getting into the main bloodstream and causing hormone disruption.” On the increased cancer risk: “African‑Americans have a more than 45% increased risk when we use permanent hair dyes.” On synthetic braids: “As long as that synthetic hair is on her head, she is breathing in benzene.” On industry pushback: “People are about the green‑eyed devil called money.” On relaxing children’s hair: “Hopefully a mother doesn’t take her child to get a relaxer.” “Hair chemicals can lead to early puberty, fibroids, infertility, even hysterectomies before age 40.” On the vicious cycle of damage and profit: “It’s a 360‑degree money‑making cycle.” On caring more than her patients: “I feel like I’m caring more about someone’s health than they are caring about their own.” On pioneering supplements: “Hair and skin are internal organs—they manifest externally.” #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Dr. Melanye “Dr. Mac.” Maclin joins Rushion McDonald to discuss the serious health risks associated with hair relaxers, permanent dyes, and synthetic braids—particularly among Black women. Drawing from over 25 years of research and patient experience, she explains how chemicals used in these products absorb through the scalp, disrupt hormones, and significantly increase the risks of breast cancer, ovarian cancer, uterine cancer, early puberty, fibroids, and infertility. The conversation also highlights systemic resistance from the beauty industry, government agencies, and even consumers themselves—primarily due to financial incentives and lack of awareness. Dr. Mac advocates for safer hair practices, increased education, and protective measures to reduce exposure. She also discusses her pioneering internal hair‑health supplements, Bella Nutri, for women (2004) and men (2008), and how she helped introduce the U.S. market to nutritional hair support long before it was mainstream. Purpose of the Interview The purpose of the interview is to: 1. Educate listeners about the hidden health dangers …of chemical hair treatments including relaxers, permanent dyes, and synthetic hair containing benzene. 2. Advocate for informed hair‑care decisions Dr. Mac wants women—especially Black women—to understand how beauty practices impact long‑term health. 3. Encourage the beauty industry to adopt safety protocols Such as scalp protection, warning labels, and honest communication about risks. 4. Highlight Dr. Mac’s work and products Including her Bella Nutri supplements and educational platforms (Ask Dr. Mac). 5. Empower parents to protect children By avoiding chemical treatments on young girls whose bodies are especially vulnerable. Key Takeaways 1. Chemical relaxers and permanent hair dyes are strongly linked to increased cancer risks. Permanent dyes raise the risk of breast, uterine, and ovarian cancer. Black women exhibit a 45% increased risk of breast cancer when using permanent dyes. Combining dyes with relaxers significantly compounds the danger. 2. The danger comes from chemical absorption into the scalp. Relaxer chemicals include sodium, calcium, guanine, and lithium hydroxide. These chemicals burn through the scalp, entering the bloodstream and disrupting hormones, leading to early puberty, fibroids, infertility, and cancer. 3. Synthetic braiding hair contains benzene—a carcinogen. Benzene exposure affects both the stylist and the client. Risks include lung cancer and leukemia. 4. The beauty industry resists change because of profit. Salons rarely display warnings because “it affects business.” The relaxer–damage→hair‑loss→extensions cycle creates a lucrative revenue loop. 5. Children are especially vulnerable to chemical exposure. Relaxers on children under 10 can cause: early puberty fibroids infertility early hysterectomies increased cancer risk Dr. Mac advises never relaxing a child’s hair, but if done, the product must stay on no more than 5–10 minutes with complete scalp protection. 6. Scalp protection is essential for anyone still using relaxers. Use petroleum jelly over the entire scalp, not just the hairline. This reduces chemical absorption during both application and rinsing. 7. Dr. Mac pioneered the U.S. hair‑supplement industry. Developed Bella Nutri after research with a Finnish company (Scalp). Initially dismissed as a “witch doctor,” but now the hair‑supplement market is mainstream. 8. She refuses to participate in relaxer‑related lawsuits. Because she has warned people for 20+ years, she cannot ethically testify for those who ignored repeated warnings. Notable Quotes On the impact of chemicals: “The chemicals burn through the scalp… getting into the main bloodstream and causing hormone disruption.” On the increased cancer risk: “African‑Americans have a more than 45% increased risk when we use permanent hair dyes.” On synthetic braids: “As long as that synthetic hair is on her head, she is breathing in benzene.” On industry pushback: “People are about the green‑eyed devil called money.” On relaxing children’s hair: “Hopefully a mother doesn’t take her child to get a relaxer.” “Hair chemicals can lead to early puberty, fibroids, infertility, even hysterectomies before age 40.” On the vicious cycle of damage and profit: “It’s a 360‑degree money‑making cycle.” On caring more than her patients: “I feel like I’m caring more about someone’s health than they are caring about their own.” On pioneering supplements: “Hair and skin are internal organs—they manifest externally.” #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Dr. Melanye “Dr. Mac.” Maclin joins Rushion McDonald to discuss the serious health risks associated with hair relaxers, permanent dyes, and synthetic braids—particularly among Black women. Drawing from over 25 years of research and patient experience, she explains how chemicals used in these products absorb through the scalp, disrupt hormones, and significantly increase the risks of breast cancer, ovarian cancer, uterine cancer, early puberty, fibroids, and infertility. The conversation also highlights systemic resistance from the beauty industry, government agencies, and even consumers themselves—primarily due to financial incentives and lack of awareness. Dr. Mac advocates for safer hair practices, increased education, and protective measures to reduce exposure. She also discusses her pioneering internal hair‑health supplements, Bella Nutri, for women (2004) and men (2008), and how she helped introduce the U.S. market to nutritional hair support long before it was mainstream. Purpose of the Interview The purpose of the interview is to: 1. Educate listeners about the hidden health dangers …of chemical hair treatments including relaxers, permanent dyes, and synthetic hair containing benzene. 2. Advocate for informed hair‑care decisions Dr. Mac wants women—especially Black women—to understand how beauty practices impact long‑term health. 3. Encourage the beauty industry to adopt safety protocols Such as scalp protection, warning labels, and honest communication about risks. 4. Highlight Dr. Mac’s work and products Including her Bella Nutri supplements and educational platforms (Ask Dr. Mac). 5. Empower parents to protect children By avoiding chemical treatments on young girls whose bodies are especially vulnerable. Key Takeaways 1. Chemical relaxers and permanent hair dyes are strongly linked to increased cancer risks. Permanent dyes raise the risk of breast, uterine, and ovarian cancer. Black women exhibit a 45% increased risk of breast cancer when using permanent dyes. Combining dyes with relaxers significantly compounds the danger. 2. The danger comes from chemical absorption into the scalp. Relaxer chemicals include sodium, calcium, guanine, and lithium hydroxide. These chemicals burn through the scalp, entering the bloodstream and disrupting hormones, leading to early puberty, fibroids, infertility, and cancer. 3. Synthetic braiding hair contains benzene—a carcinogen. Benzene exposure affects both the stylist and the client. Risks include lung cancer and leukemia. 4. The beauty industry resists change because of profit. Salons rarely display warnings because “it affects business.” The relaxer–damage→hair‑loss→extensions cycle creates a lucrative revenue loop. 5. Children are especially vulnerable to chemical exposure. Relaxers on children under 10 can cause: early puberty fibroids infertility early hysterectomies increased cancer risk Dr. Mac advises never relaxing a child’s hair, but if done, the product must stay on no more than 5–10 minutes with complete scalp protection. 6. Scalp protection is essential for anyone still using relaxers. Use petroleum jelly over the entire scalp, not just the hairline. This reduces chemical absorption during both application and rinsing. 7. Dr. Mac pioneered the U.S. hair‑supplement industry. Developed Bella Nutri after research with a Finnish company (Scalp). Initially dismissed as a “witch doctor,” but now the hair‑supplement market is mainstream. 8. She refuses to participate in relaxer‑related lawsuits. Because she has warned people for 20+ years, she cannot ethically testify for those who ignored repeated warnings. Notable Quotes On the impact of chemicals: “The chemicals burn through the scalp… getting into the main bloodstream and causing hormone disruption.” On the increased cancer risk: “African‑Americans have a more than 45% increased risk when we use permanent hair dyes.” On synthetic braids: “As long as that synthetic hair is on her head, she is breathing in benzene.” On industry pushback: “People are about the green‑eyed devil called money.” On relaxing children’s hair: “Hopefully a mother doesn’t take her child to get a relaxer.” “Hair chemicals can lead to early puberty, fibroids, infertility, even hysterectomies before age 40.” On the vicious cycle of damage and profit: “It’s a 360‑degree money‑making cycle.” On caring more than her patients: “I feel like I’m caring more about someone’s health than they are caring about their own.” On pioneering supplements: “Hair and skin are internal organs—they manifest externally.” #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

I love any opportunity I can get to speak with Siân Miller, and what luck it was to have her on for "Wuthering Heights" to discuss all things wild... and contained. Braids for days, vacuum masks, intricate hairstyles only to never have film coverage, and yes... sigh... windburned cheeks. I have known Siân since she worked on Cyrano- a beautiful treasure of a film that many people might not know about, and we dug into all things Saltburn last time, but today we will talk about the film that has us all in the beauty world swooning. What did you think of Wuthering Heights? Have you tried any of the looks yourself?Siân and I also talked about where Hair and Makeup Falls on the priority list of time on shoot days- I'd love to hear from other craft departments about this topic. Makeup and Hair is often disregarded as a chunk of time allotted to vanity, when it is actually vital to the character creation and needs to be reestablished every shoot day. What are your thoughts on this as filmmakers and artists yourselves?Learn more about the products Siân used on-set here:ShopMy0:00 - Intro4:04 - When to Modernize the Story6:12 - Working with Emerald Fennel9:13 - Creating Cathy's Hair12:41 - The Thought Behind The Skin Room14:17 - Matching Cathy to the Dining Room17:17 - The Making Of Siân's Favorite Scene19:56 - Meaning Behind the Freckles22:27 - Makeup is an Underappreciated Art28:10 - Working with Jacob Elordi Again30:26 - Outro Get full access to Look Behind The Look at lookbehindthelook.substack.com/subscribe

Ever wonder what two former personal chefs actually eat in a day?If you're constantly asking, “What's for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you'll learn how to:Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeatTune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Day 1Sonya:Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.Kari's granola recipe is from Sony'as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipeLunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabiDinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)Kari:Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. HaleLunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )Day 2Sonya:Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once...