Podcasts about cheap eat well

We're so excited to reshare this episode with Leanne Brown, New York Times bestselling cookbook author of Good and Cheap: Eat Well on $4/Day ahead of Thanksgiving. We get into how it's possible to eat healthy while saving money and her favorite pantry and freezer winter recipes from everything toasts to hearty stews. Chapters: 00:00 Leanne Brown's journey 06:19 “Good Enough” cooking 14:16 Favorite recipes and pantry essentials 20:01 Navigating rising grocery store prices  Takeaways: Simplify meals by using fewer ingredients per recipe, such as canned tomatoes, beans, pasta, and hearty greens. Use leftovers creatively, such as repurposing them into “stuff on toast” or hearty salads. Reframe cooking as a personal and flexible activity rather than a chore. Learn more about our Finance Fixx program here. Use code PODCAST for a $100 discount. Interested in learning more about investing alongside hundreds of other women? Join us every other Monday night on Zoom at investingfixx.com. Have a question for us? Write to us at mailbag@hermoney.com. While you're at it, join the HerMoney community! For the latest episode drops and financial news-you-can-use, subscribe to our newsletter at Hermoney.com/subscribe! The HerMoney with Jean Chatzky podcast is sponsored by Edelman Financial Engines. The podcast team and its host are neither employees nor clients of EFE, however, the show does receive fixed compensation and is a paid endorser and therefore has an incentive to endorse EFE and its planners. To learn more about the sponsorship, please visit PlanEFE.com/HerMoney. Please contact advertising@airwavemedia.com if you would like to advertise on our podcast, and to learn more about Airwave, head to www.airwavemedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking your own meals in your motel room while out in the field is an excellent way to save money. In this episode, we will discuss the ways folks have cooked in their motel room, find healthy choices while traveling, and avoid making bad culinary decisions that will hold you back while doing fieldwork. Interested in sponsoring this show or podcast ads for your business? Zencastr makes it really easy! Click this message for more info. Start your own podcast with Zencastr and get 30% off your first three months with code CRMARCH. Click this message for more information. Transcripts For rough transcripts of this episode go to www.archpodnet.com/crmarchpodcast/247 Links Brentwood KT-32W BPA Free 32 oz Electric Kettle Hot Pot DREAMOSA Portable Electric Kettle, Travel Electric Kettle Fast Boil Automatic Shut-Off Small Capacity Electric Kettle 4-PIECE MESS KIT Reusable Insulated LunchSack - Black Planetary Designs Double Shot French Press Coffee Mug, Mocha Bodum Travel Press, Stainless Steel Travel Coffee and Tea Press, 15 Ounce, .45 Liter, Black Multi-Spice Eating Well as an Archaeological Field Technician - Bill White Good and Cheap: Eat Well on $4/Day Good and Cheap Free PDF How to Cook Great Meals on the Road—Without a Kitchen How to Remove Pesticides From Your Produce RPA Safety Guides Follow Our Panelists On Twitter Bill @succinctbill; Doug @openaccessarch; Stephen @processarch; Andrew @AndrewKinkella, Chris W @Archeowebby, @DIGTECHLLC, and @ArchPodNet Blogs and Resources: Bill White: Succinct Research Doug Rocks-MacQueen: Doug's Archaeology Stephen Wagner: Process - Opinions on Doing Archaeology Chris Webster: Random Acts of Science Andrew Kinkella Kinkella Teaches Archaeology (Youtube) Blog: Kinkella Teaches Archaeology ArchPodNet APN Website: https://www.archpodnet.com APN on Facebook: https://www.facebook.com/archpodnet APN on Twitter: https://www.twitter.com/archpodnet APN on Instagram: https://www.instagram.com/archpodnet Tee Public Store Affiliates Wildnote TeePublic Timeular Motion

Today we're talking about one of our favorite topics: FOOD! Take a listen to hear about some of Lauren and Katie's favorite recipes and how food sustainability is important to each of us. We also dive into a deeper discussion with our guest, Kira Dault, on how the sustainable food movement could be more inclusive for people who are low-income, neurodiverse, disabled, and/or many other reasons! Kira serves as the Communications Director for Faith in Place. Her personal mission statement is “To wield empathy, creativity, and collaboration to advance positive change and justice in the world.” She has a Bachelor of Arts in Religious Studies and Philosophy from Allegheny College and a Master of Theological Studies from Vanderbilt University. Kira spent her early career as a hospital chaplain for a pediatric trauma center. That early work in chaplaincy continues to inform her work in nonprofit communications. Kira brings more than a decade of eclectic experience to her role at Faith in Place including communications strategy, digital communications, and advocacy strategy. Kira's passion for environmental justice stems from her passion for democracy, abolition, and racial justice. She lives the Hyde Park neighborhood in Chicago with her family, including her husband and two children. Check out our Faith in Place Cookbook: https://www.faithinplace.org/sustainable-food The other cookbook we referenced was Good and Cheap: Eat Well on $4/Day by Leanne Brown: https://www.leannebrown.com/ Your Hosts are Katie Maxwell and Lauren Paris. This week's episode was produced by Brogan Malloy. Please rate, review, or share this podcast with someone who might enjoy it. We can be found on all the major platforms including: iTunes, Spotify, Google Podcasts, and Stitcher. If you enjoy this podcast, please support the work of Faith in Place by donating! Please go to https://www.faithinplace.org/donate.

Leanne Brown's wildly popular and NYT bestselling cookbook Good and Cheap: Eat Well on $4/Day showed us that kitchen skill and resourcefulness—not budget—are the keys to great food. Brown returned (virtually) to Greenlight for the launch of her new cookbook, Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen. Good Enough champions a different yet complementary approach to food and cooking through the lens of self-care, mental health, and the embrace of imperfection—because who hasn't eaten a handful of nuts over the sink and cold pizza for breakfast? In conversation with cookbook author, kitchen ingenue, and her real-life friend Hawa Hassan (In Bibi's Kitchen), Brown held forth on community, the sea change in home cooking over the pandemic, and focusing less on the outcome than the experience of cooking. (Recorded January 13, 2022)

Hosted by David and Nycci Nellis. On today's show: • Betsy Bonilla, lead bartender at Chef Danny Lledo's Slate Wine Bar; • Fito Garcia, co-owner of Inca Social in Vienna, Virginia, which just opened a second location in Rosslyn, offering traditional Peruvian and other Latin dishes with a special take on modern, Nikkei fusion cuisine, a sushi/ceviche bar, and a large indoor/outdoor pisco sour bar; • Leanne Brown, author of the “Good and Cheap: Eat Well on $4/Day” cookbook. It took off like a rocket and hit the New York Times bestseller list. She's back with a new message in the just published “Good Enough: A Cookbook,” embracing the joys of imperfection, in and out of the kitchen; • Chef Selassie Atadika, founder/CEO and head chocolatier of Midunu Chocolates, which offers artisanal handcrafted chocolates made with Ghanaian cocoa, along with spices, tea, candles and hot chocolates.

Hosted by David and Nycci Nellis. On today's show: • Betsy Bonilla, lead bartender at Chef Danny Lledo's Slate Wine Bar; • Fito Garcia, co-owner of Inca Social in Vienna, Virginia, which just opened a second location in Rosslyn, offering traditional Peruvian and other Latin dishes with a special take on modern, Nikkei fusion cuisine, a sushi/ceviche bar, and a large indoor/outdoor pisco sour bar; • Leanne Brown, author of the “Good and Cheap: Eat Well on $4/Day” cookbook. It took off like a rocket and hit the New York Times bestseller list. She's back with a new message in the just published “Good Enough: A Cookbook,” embracing the joys of imperfection, in and out of the kitchen; • Chef Selassie Atadika, founder/CEO and head chocolatier of Midunu Chocolates, which offers artisanal handcrafted chocolates made with Ghanaian cocoa, along with spices, tea, candles and hot chocolates.

In this episode of Eat, Drink, Think we're digging into the important issue of Hunger. Unfortunately, it's more timely than ever. Last year saw the first uptick in food insecurity in America in years because of the COVID-19 pandemic. Our guests are: Ben Perkins, CEO of Wholesome Wave, a national nonprofit working to increase access to healthy food for all. Before joining Wholesome Wave, Ben held leadership roles with the American Heart Association and the American Stroke Association. He's also an ordained minister with a master's degree from Harvard Divinity School. Leanne Brown, author of the cookbook Good & Cheap: Eat Well on $4 a Day. The book began as her Master's thesis project in food studies at NYU. She wrote it to help people on a tight budget, especially SNAP recipients. She has always offered the book as a free PDF and it's been downloaded more than 15 million times. Mark Winne is a food activist who's worked on issues related to hunger and nutrition for 50 years. He's an author and a Senior Advisor to the Food Policy Networks Project at the Johns Hopkins University Center for a Livable Future. His most recent book, Food Town USA, explores seven often-overlooked American cities that are now leading the food movement.

Syke sits down with cookbook author Leanne Brown. Good & Cheap: Eat Well on $4/Day is a resource to the millions of Americans surviving on SNAP, the national food stamps program. The book demonstrates that the key to great food is your kitchen skill, not your budget. Good & Cheap can be downloaded as a free PDF from leannebrown.com. To apply for SNAP in New York State, go to ny.gov/services/apply-snap.

If you're hungry for ways to stretch your food dollars at the supermarket, you're in luck. On today's podcast, you'll be eating well on just $4.00 a day. Why $4.00? That's the amount provided by SNAP, the USDA's food stamps program and the inspiration behind Good And Cheap, written by Leanne Brown. From large families and seniors to college students, people across the country face food insecurity every day. Whether you want to save pennies on your weekly grocery bill or cut your food budget in a big way, my guest, Leanne Brown, makes saving money at the grocery store doable, delicious, and nutritious. Leanne is a big proponent of cooking from scratch using real, wholesome, unprocessed foods. She says eating on a budget doesn't mean you have to live on ramen noodles. The recipes in her book are inventive, creative, and mostly plant based, because meat is expensive. Good and Cheap is available for purchase, or you can head to Leanne's website and download a copy (English or Spanish) for free. And if you do purchase a copy, a second copy will be donated to someone in need. Read on for Leanne's recipes for Brussels Sprouts Hash and Eggs and Cauliflower Cheese ... and to enter to win a copy of Good and Cheap.  I'm giving away a copy of Good and Cheap: Eat Well on $4/Day by Leanne Brown (Workman, 2015) To enter to win a copy, leave a comment at the end of this post telling me about your family’s favorite budget meal and/or your best tip for saving money at the supermarket. Or tell me why you’d love to win this book. (U.S. entries only, please). Giveaway ends December 27th at noon Eastern, and I’ll pick the winner at random.  Show Highlights: The whole story behind why Leanne decided to write Good and Cheap. The Good and Cheap Kickstarter story. How Leanne blends quality food with a strict food budget. Eat less meat, increase your vegetable consumption, and buy eggs. How you can repurpose wilted vegetables in recipes like crustless quiche. Ideas for using up leftover fish, including fish tacos or a seafood omelet. Leanne's recipe for Brussels Sprouts Hash and Eggs. Saving money by meal planning, getting organized, freezer cooking, and cooking from scratch. Download my 7-Day Meal Planner for FREE! Take advantage of oatmeal. It’s only as boring as your imagination. Leann's recipe for Cauliflower Cheese. My recipe for Corny Salmon Cakes. Leanne's favorite recipe in the book: Chana Masala. Leanne’s favorite cookbook that changed her life. Resources Get Your Copy of Good And Cheap: https://cookbooks.leannebrown.com/good-and-cheap.pdf 7-Day Meal Planner: https://www.lizshealthytable.com/7daymealplanner/ Tips For Saving at the Supermarket:  Facebook: https://www.facebook.com/eatgoodandcheap/ Twitter: @leelb Instagram: @leanneebrown Leanne's Website    

If you're hungry for ways to stretch your food dollars at the supermarket, you're in luck. On today's podcast, you'll be eating well on just $4.00 a day. Why $4.00? That's the amount provided by SNAP, the USDA's food stamps program and the inspiration behind Good And Cheap, written by Leanne Brown. From large families and seniors to college students, people across the country face food insecurity every day. Whether you want to save pennies on your weekly grocery bill or cut your food budget in a big way, my guest, Leanne Brown, makes saving money at the grocery store doable, delicious, and nutritious. Leanne is a big proponent of cooking from scratch using real, wholesome, unprocessed foods. She says eating on a budget doesn't mean you have to live on ramen noodles. The recipes in her book are inventive, creative, and mostly plant based, because meat is expensive. Good and Cheap is available for purchase, or you can head to Leanne's website and download a copy (English or Spanish) for free. And if you do purchase a copy, a second copy will be donated to someone in need. Read on for Leanne's recipes for Brussels Sprouts Hash and Eggs and Cauliflower Cheese ... and to enter to win a copy of Good and Cheap.  I'm giving away a copy of Good and Cheap: Eat Well on $4/Day by Leanne Brown (Workman, 2015) To enter to win a copy, leave a comment at the end of this post telling me about your family’s favorite budget meal and/or your best tip for saving money at the supermarket. Or tell me why you’d love to win this book. (U.S. entries only, please). Giveaway ends December 27th at noon Eastern, and I’ll pick the winner at random.  Show Highlights: The whole story behind why Leanne decided to write Good and Cheap. The Good and Cheap Kickstarter story. How Leanne blends quality food with a strict food budget. Eat less meat, increase your vegetable consumption, and buy eggs. How you can repurpose wilted vegetables in recipes like crustless quiche. Ideas for using up leftover fish, including fish tacos or a seafood omelet. Leanne's recipe for Brussels Sprouts Hash and Eggs. Saving money by meal planning, getting organized, freezer cooking, and cooking from scratch. Download my 7-Day Meal Planner for FREE! Take advantage of oatmeal. It’s only as boring as your imagination. Leann's recipe for Cauliflower Cheese. My recipe for Corny Salmon Cakes. Leanne's favorite recipe in the book: Chana Masala. Leanne’s favorite cookbook that changed her life. Resources Get Your Copy of Good And Cheap: https://cookbooks.leannebrown.com/good-and-cheap.pdf 7-Day Meal Planner: https://www.lizshealthytable.com/7daymealplanner/ Tips For Saving at the Supermarket:  Facebook: https://www.facebook.com/eatgoodandcheap/ Twitter: @leelb Instagram: @leanneebrown Leanne's Website    

Our guest today is Leanne Brown, an avid cook and baker and the author of the new cookbook Good and Cheap: Eat Well on $4 a Day. She shares her tips and tricks for eating well, with healthier and affordable recipes from scratch, on a budget. Read the full transcript here: http://bit.ly/1MTDjoa

Leanne Brown & I chatted about how to create amazing food outta cheap ingredients, how celeb chef culture is creating unrealistic expectations and the 6 secrets that chefs don’t talk about that every home cook should know.

Leanne Brown is the creator of the viral sensation, Eat Good and Cheap: Eat Well on $4/Day. Originally created as a master’s thesis, Leanne found success with her book quite by accident. Throughout this chat with Aimee J., Leanne discusses her connection with food, the evolution of the book, and how she found her purpose. She also gives insight into maintaining focus on her purpose and why it’s important to continue to find ways of connecting with her audience. It’s clear Leanne has created something special. What’s even more clear is that Leanne is passionate about helping others and has truly made an impact. TWEET: Bringing everyone to the #kitchen #table, on this episode of #ChasingDreams Connecting with your path. As a child, Leanne loved all things creative, including (and perhaps especially) the fun dishes that came to life in the kitchen. Her connection with food was clear, but Leanne never wanted to pursue a career in culinary arts. Leanne’s creative leanings led her to earn her bachelor’s degree in art and go on to do work that she enjoyed right out of school. Once she discovered the food studies program at NYU, Leanne knew she’d found her calling. She attended NYU and passionately gained as much knowledge as she could. Leanne was drawn to cooking all along, and began watching YouTube videos to learn more about cooking. In sharing meals with her friends, she realized her main passion was pretty clear: Leanne loved sharing how to make food. For Leanne, it wasn’t just about cooking for friends, it was about teaching them to make the dishes. That’s where she found her path. The evolution of a book that would change lives. When the time came to write her master’s thesis, Leanne would end up with the book that would change everything. The book evolved from her master’s thesis and she immediately knew she had to find ways of sharing it with others. Her goal wasn’t to make money; it was to share it with people so she could make a real impact on their lives. Leanne decided to start a website and began sharing recipes there in the hopes that she could help people without a lot of money learn to eat well. The website would immediately garner a great deal of attention, eventually going viral after being shared on Reddit. All of a sudden, Leanne was an internet sensation. TWEET: Connecting with your true #path and staying the course, on this episode of #ChasingDreams Maintaining a focus on the original purpose. Once she realized her book truly mattered, Leanne decided to launch a Kickstarter campaign so she could get the book to the masses. She would hit her original goal of $10k in just a day and end up raising a total of $144k by the time the campaign ended. Leanne used the money to publish her book and ended up sharing it with non-profits at cost and even for free in some cases. From the start, she knew she wasn’t in this to make money - she was here to help people. Leanne stayed focused on reaching the masses and helping people overcome their fear of cooking. She started getting emails from people who shared how the book changed their life. According to Leanne, this is the greatest reward of all. The future of Good and Cheap. Over time, Leanne’s audience continued to grow. Today, she is sought out for public speaking engagements and workshops, something Leanne never imagined she’d enjoy, but it’s something she truly loves. She discusses why it’s so important to connect with people through workshops and events, and the rewards she feels as a result. Leanne gives insight into what she sees in the future and why her goal is to get people to understand that they deserve to eat good food. In closing, Leanne shares some advice for fellow dream chasers, including why it’s so important to share your dreams. TWEET: Finding ways of #helping #people and seeing lives changed OUTLINE OF THIS EPISODE: [0:55] Introduction of Leanne Brown. [2:57] Leanne’s background in cooking. [5:38] Leanne’s decision to study art in school. [8:12] How did you find the food studies program at NYU? [12:06] More about Leanne’s book. [17:27] Some of the touching stories she’s heard from people who read her book. [19:01] Launching a Kickstarter campaign. [21:12] Staying true to the original intent of the product. [22:36] Will you make any other volumes of the book? [29:01] Speaking publicly and giving workshops to help people. [30:50] Learning to love public speaking. [35:18] The opportunity to connect with people and change their lives. [38:39] 10 years from now, what do you think you’ll be doing? [42:36] Leanne’s number one piece of advice for dream chasers. LEANNE’S RECOMMENDATION: If you have a dream or an idea that you believe in, tell as many people about it as possible. Don’t hide it; share it. That’s how you get the support you need to make it a reality. RESOURCES MENTIONED IN THIS EPISODE: www.LeanneBrown.com Connect with Leanne on Social Media: Facebook: EatGoodAndCheap Twitter: @leelb Instagram: @LeanneEBrown Revised Edition: Good and Cheap: Eat Well on $4/Day Original Free PDF: Good and Cheap: Eat Well on $4/Day TWEETS YOU CAN USE: TWEET: If you have a #dream you believe in, #share it with as many people as possible ~ Leanne Brown TWEET: Staying true to yourself and forging #connections with #people, on this episode of #ChasingDreams

Do you live on a tight food budget? 46 million Americans survive on $4/day, the amount provided through SNAP (the US government's food stamp program). Struck by these alarming numbers Leanne Brown wrote "Good and Cheap: Eat Well on $4/Day" while attaining her Master's Degree in Food Studies at New York University. The free ebook generated 700,00 downloads and a successful Kickstarter campaign. Now published by Workman, each time a print copy is purchased, one is donated to someone in need.This show is broadcast live on W4WN Radio – The Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Leanne Brown. This week on Sharp and Hot Anne Hogan, while sending her best wishes to Emily on the west coast, interviews Leanne Brown, the author of Good and Cheap: Eat Well on $4/Day. She tells us about the inception of Good and Cheap, and how she didn’t want the book to have a stigma of “cooking for poor people.” Leanne then tells us some of her favorite ingredients and how we can improve our cooking skills in some of the easiest ways. This program was sponsored by The International Culinary Center. “You don’t have to be a chef to make beautiful food and make it taste awesome… it just takes a little practice.” [10:20] “Think of a few meals that you know to be healthy and focus on that…It’s yours, and you should be happy to eat the food you make.” [12:50] — Leanne Brown on Sharp and Hot