Podcasts about chefs

In this episode, Rip sits down with Chef Tara Punzone, founder of Pura Vita—the first 100% plant-based Italian restaurant in the U.S.—and writer Gene Stone, co-author of Vegana Italiana. Together, they dive into the passion and purpose behind their brand-new cookbook, which transforms beloved Italian classics into bold, satisfying vegan dishes.Tara shares her journey from growing up in a big Italian family in New York, where food and tradition were always at the center, to making the choice to go vegan at just twelve years old. Listeners will hear how she managed to honor her heritage without giving up the flavors she loved—proving that mozzarella, ricotta, ravioli, and meatballs can all be made deliciously plant-based.The conversation also explores the collaboration with Gene Stone, the celebrated author behind many bestselling plant-based books, and how they brought together Tara's culinary artistry with Gene's storytelling to create a book that's equal parts recipe collection, cultural history, and love letter to Italian food.With tips for stocking your pantry, techniques for mastering vegan versions of Italian staples, and stories that connect food to family and community, this episode celebrates the joy of eating in a way that's both compassionate and authentic.Watch the Episode on YouTube: https://youtu.be/mf5zAU2BbDM Episode Webpage: https://www.plantstrongpodcast.com/blog/tara-punzoneUpcoming Events:Join us for our 2025 Plantstrong Retreat in Black Mountain, NC - Nov 9-14, 2025: https://plantstrong.com/pages/black-mountain-retreat Let Us Help Your PLANTSTRONG JourneyUse Code: KALE20 for $20 off Annual Subscription at https://home.mealplanner.plantstrong.com/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Leave Us a Voicemail QuestionLeave us a voicemail: https://www.speakpipe.com/plantstrong Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

Mollie Engelhart was once a celebrated vegan farm-to-table restaurateur in California. When she decided to put meat back on the menu, a targeted campaign forced her to close her business.She ultimately decided to make the painful decision to uproot her entire life, sell her farm, and rebuild from scratch in Texas.She's the author of the new book “Debunked by Nature: How a Vegan-Chef-Turned-Regenerative-Farmer Discovered that Mother Nature Is a Conservative.”“We're treating the soil and our bodies like we can outsmart them, but we're getting sicker,” she says.Once an ardent believer in the vegan movement, Engelhart now questions much of what she once believed.“Nature taught me my ideas were ridiculous. ... My cow isn't the enemy,” she says.Real environmentalism is “not to avoid nature, but to interact with her; not to try to out-science her, but to remember her wisdom,” she says.How does the health of our soil shape the health of our bodies? In this episode, we dive into the roots of our health crisis and why real change often starts small, with curious consumers and courageous farmers.Views expressed in this video are opinions of the host and the guest, and do not necessarily reflect the views of The Epoch Times.

Yes, food TV host Tilly Ramsay is the daughter of famed chef and TV host Gordan Ramsay, but she is working hard to pave her own way! Tilly recently graduated from culinary school, which she paid for herself, thank you very much, and she tells me about her fateful first day of school, where she was faced with eating her three least favorite foods. Host Rachel Belle asks Tilly the elephant-in-the-room question: Does her dad shout at his family like he shouts at TV contestants? And Tilly explains why a classic Sunday roast is so special to the people of England. If you want to be a chef, do you need to go to culinary school? I chat with two chefs, a sister and brother – one who went to culinary school and one who didn’t – about the pros and cons. And they share a bit about their creative takes on Navajo cooking. Tilly’s new Prime Video cooking show is called Dish It Out. As Heard on the Episode: Listen to the Gavin Rossdale episode to learn more about the history and culture of the British roast! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Chef JJ answers the timeless question, Do you wash your chicken? How do you know when its time to leave a situation? See omnystudio.com/listener for privacy information.

Ever wondered what it would be like to host a cookbook club and taste restaurant recipes with the help of a few friends?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 velvety eggplant caponata with burrata to serve as a stunning appetizer at your next dinner party. You'll also discover how an unexpected swap in a recipe can result in a rich, rum-kissed cake that's easy enough for a beginner to bake.Tune in for a quick dose of home cooking inspiration!***Links:The Gjelina Cookbook by Travis LettEggplant Caponata recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Kabocha Olive Oil and Bittersweet Chocolate Cake from Gjelina, developed by Nicole RuckerRadicchio salad with crispy shallots and shallot oil vinaigrette slightly adapted by No Crumbs LeftFrench apple rum cake by Jennifer Segal from Once Upon a Chef, Kari swapped the bananas for the apples for supper club, and it was a big hit!***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. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!

Chef Andrew Gruel is a restaurateur and host of the new iHeartRadio show American Gravy, with new episodes every Tuesday and Thursday. Follow him on X @chefgruel, on Instagram @andrewgruel, and visit chefgruel.com.In The News: California Governor Gavin Newsom vetoes a proposed pay raise for state firefighters, just months after a devastating inferno swept through Los Angeles. President Donald Trump claims that rapper Sean “Diddy” Combs reached out to him for a presidential pardon following his 50-month prison sentence. Plus, a new report warns that artificial intelligence could eliminate up to 100 million U.S. jobs over the next decade — impacting everyone from nurses to truck drivers.Subscribe to The Adam Carolla Show on Substack: https://adamcarolla.substack.com/FOR MORE WITH CHEF GRUEL:ONLINE SHOW: American GravyTWITTER: @chefgruelINSTAGRAM: @andrewgruelWEBSITE: chefgruel.comFOR MORE WITH JASON “MAYHEM” MILLER: INSTAGRAM & TWITTER: @mayhemmillerWEBSITE: www.mayhemnow.comLIVE SHOWS: October 9 - New York, NYOctober 10-11 - Pottstown, PAOctober 29 - Burbank, CAThank you for supporting our sponsors:BetOnlineHomeChef.com/ADAMoreillyauto.com/ADAMSHOPIFY.COM/carollaPluto.tvSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, Josh is joined by host of Netflix's "Next Gen Chef" Olivia Culpo as the two decide which fictional chef from iconic movies and TV shows are the best in the fictional biz. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Stephen hits the podcast booth to give you all the raw, behind-the-scenes Late Show gossip you won't hear on TV! Then we flip the flapjack over to Chef Samin Nosrat, who teaches Stephen how to make ricotta pancakes and talks about wanting to be a poet long before she became interested in cooking. Her new cookbook, “Good Things: Recipes and Rituals with People You Love,” is available now at https://ciaosamin.com. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Today is the second episode of our miniseries in partnership with Destination Canada, where we shine a spotlight on some of our favorite Canadian chefs, creators, and culinary stars.Today's guest is chef, cookbook author, TV host, entrepreneur, and mom Eden Grinshpan. Born and raised in Toronto, Eden has always brought joy, humor, and a love of big, bold flavors to everything she does. She chats with host Kerry Diamond about her Canadian upbringing shaping her approach to food, and how she became the host of “Top Chef Canada.” The new season premieres Tuesday, Oct. 14th, and Eden says telling the contestants to “pack their knives and go” doesn't get any easier, even with multiple seasons under her belt. She also shares what makes two of the winners, Chefs Nicole Gomes and Erica Karbelnik, so special. With Canadian Thanksgiving less than a week away, Eden walks us through a few dishes from her new cookbook, “Tahini Baby,” that are perfect for the modern holiday table. Thank you to Destination Canada for supporting our show. Learn more at travel.destinationcanada.comSubscribe to our SubstackJubilee NYC 2026 tickets hereMore on Eden: Instagram, website, “Tahini Baby” cookbook, Eden on Radio Cherry Bombe earlier this yearMore on Kerry: Instagram

This week's episode is extra special because it's all about family—the people who make me laugh, keep me grounded, and remind me what faith and grace are all about. So, gird your loins, y'all—I'm sharing the best moments with my family.Allisyn brings her signature “delusional confidence” and hilarious surprises. My mom shares an unforgettable spiritual encounter. Amy reveals supernatural miracles that carried her through financial struggles. And my son Beau gets real about what it's like to be a teenager today.This episode blends heart, humor, and hope—a reminder that confidence comes from authenticity, laughter heals, and faith carries us through.In this episode:My sister Allisyn's surprise hair salon call-inWhat truly makes a woman confidentFaith and supernatural experiences with my mom, JoHow miracles show up in hard times with my best friend, AmyThe ultimate prank we pulled on AllisynTeen temptations and pressures with my son, BeauHere is my favorite quote from this episode:"You're not gonna' mess with my kids, I don't care if you're a zombie or not." - Kim GravelIf you want your questions answered then leave a comment or call me and leave me a voicemail at 404-913-6460There is BONUS CONTENT in our free newsletter so make sure to subscribe at https://www.kimgravelshow.comNEW! Order Kim's Holiday Children's BookEmbark on a magical adventure with five friends as they journey together to witness the birth of Jesus! It's a heartwarming holiday tale your whole family will love.Kim's brand-new storybook Maribelle and the Manger is available now: https://maribelleandthemanger.com/?utm_source=lwya.beehiiv.com&utm_medium=newsletter&utm_campaign=pre-order-kim-s-new-book&_bhlid=075a4287c5257cbe2d43cc23e857262cc9cf39cdConnect with Me:⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠New episodes of The Kim Gravel Show drop every Wednesday at 6pm EST.Support our show by supporting our Sponsors:FactorMake this your best season yet with quick, nutritious meals from Factor. In just 2 minutes, you can enjoy gourmet meals that fit your goals—giving you more time to do what you love. With 45 weekly options, choose from Calorie Smart, Protein Plus, Keto, and more. Chef-prepared and dietitian-approved, Factor meals taste great and support your wellness.Visit https://www.factormeals.com/Kim50off and use code KIM50OFF to get 50% off your first box plus free shipping on your first box.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 The government shutdown is causing major disruptions at airports, while Glendale welcomes the grand opening of “Little Bear,” a new restaurant from Chef Sevan Abdessian—formerly Adam Sandler's personal chef. Conway added humor with his Tom Leykis impersonation and a Thanksgiving story, and sports fans marked the start of the NHL season as Kings captain Anze Kopitar announced his retirement after 18 seasons.

¿Qué se esconde detrás del glamour de los restaurantes? En este episodio me senté con el Chef Adrián Herrera, una de las voces más polémicas y crudas del mundo culinario, para hablar sin filtros sobre la realidad del negocio gastronómico: desde cómo se reparten realmente las propinas, por qué cada vez pagar la cuenta duele más, hasta los errores que pueden hundir un restaurante antes de que cumpla un año.Con su estilo sarcástico y directo, el Chef Herrera comparte anécdotas, verdades incómodas y consejos que no vas a escuchar en ningún curso de cocina.Si estás pensando en abrir un restaurante, trabajas en la industria o simplemente amas la comida, este episodio es una clase magistral de realidad.

Chef Stu is here! Meredith Marks clapped back at me! Diddy got 4 years and Aubrey O'Day speaks out. Lori Loughlin and Mossimo are divorcing. Taylor Swift's new album has even Swifties complaining and Stu is an expert. On RHOC Gina doesn't find Heather Dubrow funny but Tamra fake crying is funny. Our first lesbian marriage real housewives cheating scandal has arrived in Miami. I break down the Scheana vs Lala war in the valley. We also cover fashion week, more lesbians and what Meghan Markle should regret. So juicy so funny. For a limited time get 20% off Bed Bundles, plus free shipping and returns, at https://BollAndBranch.com/juicyscoop  For a limited time, Nutrafol is offering our listeners $10 off your first month's subscription and free shipping when you go to https://Nutrafol.com and enter the promo code JUICYSCOOP This month, you can get an extra $100 site credit when you sell for the first time. Go to https://TheRealReal.com/juicy to get your extra hundred dollars Visit https://joinBLVD.com to learn more about Boulevard and book a demo to see if it's right for your business. And for a limited time, Boulevard is offering new customers 20% off your first year subscription Subscribe to my new show Juicy Crimes!: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/juicycrimes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Stand Up Tickets and info: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://heathermcdonald.net⁠⁠⁠⁠⁠⁠⁠  Subscribe to Juicy Scoop with Heather McDonald and get extra juice on Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/JuicyScoopPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/juicyscoop ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Watch the Juicy Scoop On YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@JuicyScoop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop Juicy Scoop Merch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://juicyscoopshop.com ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Me on Social Media: Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/heathermcdonald ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@heathermcdonald⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@HeatherMcDonaldOfficial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tickets still available for Unleashing Your Manifestation Power NEXT WEEK Oct 17-19th http://jjflizanes.com/unleash- reach out and let me help you get here!   Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita “Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!”—Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana,offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. Grab your copy today at Amazon!  Vegana Italiana   JJ Flizanes is an Empowerment Strategist and the creator of the Empowering Minds Network. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. She is the Director of Invisible Fitness, a best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life and The Invisible Fitness Formula: 5 Secrets to Release Weight and End Body Shame. Named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine, JJ has been featured in many national magazines, including Shape, Fitness, and Women's Health as well as appeared on NBC, CBS, Fox, the CW and KTLA. Learn more http://jjflizanes.com    

Tickets still available for Unleashing Your Manifestation Power NEXT WEEK Oct 17-19th http://jjflizanes.com/unleash- reach out and let me help you get here!   Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita “Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!”—Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana,offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. Grab your copy today at Amazon!  Vegana Italiana   JJ Flizanes is an Empowerment Strategist and the creator of the Empowering Minds Network. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. She is the Director of Invisible Fitness, a best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life and The Invisible Fitness Formula: 5 Secrets to Release Weight and End Body Shame. Named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine, JJ has been featured in many national magazines, including Shape, Fitness, and Women's Health as well as appeared on NBC, CBS, Fox, the CW and KTLA. Learn more http://jjflizanes.com    

Tickets still available for Unleashing Your Manifestation Power NEXT WEEK Oct 17-19th http://jjflizanes.com/unleash- reach out and let me help you get here!   Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita “Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!”—Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana,offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. Grab your copy today at Amazon!  Vegana Italiana   JJ Flizanes is an Empowerment Strategist and the creator of the Empowering Minds Network. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. She is the Director of Invisible Fitness, a best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life and The Invisible Fitness Formula: 5 Secrets to Release Weight and End Body Shame. Named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine, JJ has been featured in many national magazines, including Shape, Fitness, and Women's Health as well as appeared on NBC, CBS, Fox, the CW and KTLA. Learn more http://jjflizanes.com    

Todays Topics BKFC Ice Wars "Fight Week" My guest is "Chef" aka Bare Knuckle Mobb https://www.youtube.com/@BareKnuckleMobb IG https://www.instagram.com/bareknucklemobb/ Episode 474 Download the DraftKings Sportsbook app and use code THPN. That's code THPN to get $200 in bonus bets instantly when you place your first $5 bet — plus over $200 off NFL Sunday Ticket from YouTube and YouTubeTV. In partnership with DraftKings — The Crown Is Yours. Gambling problem? Call one eight hundred Gambler. In New York, call eight seven seven eight HOPENY or text HOPENY (four six seven three six nine). In Connecticut, Help is available for problem gambling. Call eight eight eight seven eight nine seven seven seven seven or visit ccpg dot org. Please play responsibly. On behalf of Boot Hill Casino & Resort (Kansas). Twenty-one plus age and eligibility varies by jurisdiction. Fees may apply in Illinois. Void in Ontario. Bonus bets expire seven days after issuance. See sportsbook dot draftkings dot com slash promos. NFL Sunday Ticket offer for new subscribers only and auto-renews until cancelled. Digital games and commercial use excluded. Restrictions apply. Additional NFL Sunday Ticket terms at youtube dot com slash go slash n f l sunday ticket slash terms. Limited time offer. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

You know those moments when life just stops you in your tracks and says, “Nope, it's time to rethink everything”? That's exactly what happened to this week's guest, Mary Beth Rodriguez. Before Mary Beth was leading transformative cacao ceremonies and helping us all slow down, she was living in the fast lane—a chef, food stylist, buyer, and corporate exec, all rolled into one. (Can you relate?)Then came a health scare that changed everything, sending her on a journey toward healing, nourishment, and the art of ritual. Enter with/ritual, her wellness brand dedicated to weaving intentional, simple rituals into our everyday lives—so we can reconnect with ourselves and actually breathe for a second.Robyn recently joined Mary Beth for a cacao ceremony and she will tell you: it cracked something open inside that she didn't even know needed healing. Yes, it's that powerful.So in this episode, we're diving into:What really happens in a cacao ceremony (spoiler: it's not just about chocolate, but you will want a cup).How to create small, doable rituals that bring you back to yourself—no matter how busy you are.Mary Beth's own story of transformation—and why slowing down was the most rebellious thing she could do.Ways you can bring a little more stillness and magic into your life, starting right now.Ready to hit pause and find a little grace in your day? You're in the right place.MORE FROM MARY BETH + WITH/RITUALCurious about cacao, or want to start your own rituals? Visit withritual.comfor Mary Beth's offerings, inspiration, and everything you need to get started. Visit seekingcentercommunity.com for more with Robyn + Karen and many of the guides on Seeking Center: The Podcast. You'll get access to live weekly sessions, intuitive guidance, daily inspiration, and a space to share your journey with like-minded people who just get it. You can also follow Seeking Center on Instagram @theseekingcenter.

Erik Niel is the Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote, all located in Chattanooga, TN. This in Erik's second time on the show, previously joining us all the way back in 2015. Erik grew up in Louisiana, Virginia, and Texas, before finally settling in Chattanooga after attending Johnson & Wales. In 2005, he opened Easy Bistro before, 15 years later, moving it to a smaller location a few blocks away. In just the past few years, Erik and his partners have opened 2 additional concepts, Main Street Meats and Little Coyote. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's guest recommends: TipMetric Resy Guest contact info:  Email: en@easybistro.com Thanks for listening! Rate the podcast, subscribe, and share! 

For nearly forty years, Chef Tom Colicchio has been one of the most dynamic innovators in the culinary world through his restaurant empire, “Top Chef”, his hit television series and his best-selling cookbooks. The eight-time James Beard Award winner shares his secret sauce to innovation in a live interview and cooking demonstration at the Future Proof Wealth Festival, as part of “Recipe for Innovation, Live”, from InvescoQQQ, in partnership with Investopedia and Food and Wine.https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.invesco.com/qqq-etf/en/home.html Learn more about your ad choices. Visit podcastchoices.com/adchoices

Toutes les réponses à tes questions ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

À demain avec Vincent !À découvrir :

Please remember to rate and review our podcast!Check out your YouTube channel @comadresycomics  CHISME DE LA SEMANA: Santa Monica Comics Company Coming Soon!!@santa_monica_comics_coON MY RADAR:  Gaya by AWA Studios & Futurific Welcome to Protopias, the new science-fiction anthology series from Futurific Studios (PBS's A Brief History of the Future) and AWA that explores the many possible futures that can come to pass as we try to make the right choices in imperfect realities. https://bit.ly/4nu5v8J   BOOK REVIEW:  Chef's Kiss by Jarrett Melendez Illustrated by Danica Brine, Colorist Hank Jones and lettered by Hassan Otsmane-Elhaou @jamarmel @kari_drawz  EN LA LIBRERIA: Noir is the New Black Vol 2 - Even More exciting Noir Stories from Black Creators!http://kck.st/3VDirwLJUNTOS Y FUERTES: All Negro Comics Americas First Black Comic Book TP, Book 1, Image Comics   http://bit.ly/4mYwZ5uSALUDOS: Los Angeles Comic Con 2025 and all the creatives attending the convention.Follow us on socials @comadresycomicsVisit our website comadresycomics.comProduced by Comadres y Comics Podcast

Chef, writer and co-founder of Ballymalloe Cookery School gives Brendan a lesson in making traditional Irish soda bread, which she claims is baked from start to finish in less than 30 minutes. She covers white, brown, gluten free and even gives a few pimped-up versions with fruit and chocolate!

Best of Talk Sports 10.3.25 "Money Monster, Swedish Chef, and Tony V to the show" by Fanrun Radio

This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.Takeaways: In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities. Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage. Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences. The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry. Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences. The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change. Companies mentioned in this episode: Sustainable Supper Club Neighborhood Farms USA Valdo Tank Brewing Company Sipsafe Solutions Hungry Harvest Rosemary's Miami

Chef Marie on Surviving setbacks, Bocadillos is back, and New Mexican Culture

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Send us a Text Message about the podcastWhat if the path back to purpose winds through a kitchen? I sit down with Jeff Reynolds, a chef whose story spans late-teen addiction, a decade in a grunge-era band, a pandemic crisis, a dusted-off Bible, and a calling he once ran from. The turning point is startlingly human—a night of fear and honesty at home—followed by small, faithful steps: reading John, hard questions that outgrew a brother's answers, and a four-hour lunch with a pastor that reframed “ministry” as more than a pulpit.We walk through Jeff's craft and recovery, and into his work at World Relief's commercial learning kitchen, where refugees and immigrants rebuild livelihoods far beyond the 90-day resettlement window. He explains how culinary training becomes a vehicle for dignity, micro-enterprise, and healing from trauma. Along the way, he learns the language of spice markets, the etiquette of cross-cultural respect, and a deeper theology of the Imago Dei that holds firm in a plural space—open about faith, never coercive, always grounded in love and truth. The result is a kitchen that functions as classroom and community hub, where cinnamon and cardamom carry stories across continents.Jeff also shares the discernment he and his wife, Lori, are navigating now—what shepherding a flock could look like, why stewardship precedes promotion, and how intentional practices like daily prayer can anchor a life that once drifted. His three takeaways are simple and strong: keep praying for prodigals, hold your calling with open hands, and make space for God every day. If you need a reminder that vocation can be redeemed and redirected, this conversation will meet you right where you are.If this resonates, follow the show, share it with a friend who needs hope, and leave a review so others can find Above the Noise. What part of Jeff's journey speaks to yours?Leave reviewFollow and ShareSend Text Message New WebsiteBuy Me A Coffee Support the show#abovethenoise24# faith#reconciliation#race#racialreconciliationWe appreciate your support: Buy Me A CoffeeStay in touch: Email us at: abovethenoise24@gmail.com Facebook: @abovethenoise24 Instagram: abovethenoise24 Podcast art by Mario Christie.

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On this week's LA Food Podcast, Luca Servodio and Father Sal recap recent eats in NYC and LA before diving into Tejal Rao's review of Baby Bistro — is it really the perfect encapsulation of LA dining in 2025? We also break down the new North America's 50 Best Restaurants list: Atomix takes #1, New York dominates, Canada surges, and LA lands just three spots (Providence, Holbox, Kato). Plus, in Chef's Kiss / Big Miss, we tackle modern steakhouses, Eater LA's new “Dining Report,” California's allergen-labeling law, Zohran Mamdani's food-fueled campaign, and Genghis Cohen's big move.Powered by Acquired Taste Media.

Debate da Super Manhã: Transformar ingredientes simples em experiências inesquecíveis. Muito mais do que um ofício, a cozinha é lugar de tradição e amor. Quem nunca teve a vida marcada por um sabor, um cheiro ou uma receita passada de geração em geração? No debate desta sexta-feira (3), Dia Estadual do(a) Chef de Cozinha e do(a) Cozinheiro(a), a comunicadora Natalia Ribeiro conversa com os nossos convidados para falar sobre as histórias da cozinha contadas por quem sabe - e com maestria - abrir as panelas do tempo e partilhar das vivências com a culinária e a gastronomia pernambucana. Participam o chef de cozinha do restaurante Fogão do Céu, Roberto Lima, a cozinheira e gestora do Hotel Central, Rosa Nascimento, e a empresária e proprietária do Bar do Vizinho, Laura Batista.

Would you let your 2 year old cook? Well, Jamie Oliver thinks you should! So much so, he is bringing out a new series of cookbooks aimed at toddlers and their parents.Someone with a wealth of knowledge in this area is Chef and Author, Gina Daly. She joins Seán to discuss.

For executive chef Marjorie Meek-Bradley, the draw of The View wasn't the novelty of the rotating restaurant or the history behind the space. It was the new owners — Union Square Hospitality Group. The restaurant group reopened the historic restaurant earlier this year. Before her role at The View, Meek-Bradley spent time at restaurants in Northern California, New York City, and D.C., including stints at Bouchon, Per Se, and with STARR Restaurants at St. Anselm and Pastis. In an interview with guest host Gloria Dawson, Meek-Bradley describes how she created a menu that blends nostalgia, sustainability, and her experiences to create straightforward, delicious, and deceptively simple dishes.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, posting racist fake videos while refusing to negotiate with Democrats to end the shutdown reveals the madness pouring from the darkness of Donald Trump's mind.Then, on the rest of the menu, Tim Apple capitulated to demands from Nazi Barbie Bondi and removed the ICEBlock app that allowed users to track ICE goons; a fundraiser for the family of the MAGA gunman who opened fire in a Michigan church and set it ablaze, has raised over $275,000, no word on any fundraisers for the four dead and eight seriously injured; and, ICE plans to hire dozens of contractors to scan Twitter, Facebook, TikTok, and other platforms to target people for deportation.After the break, we move to the Chef's Table where major Japanese beverage producer Asahi has been hit by a cyberattack that left its operations disrupted for the fifth day today; and, Europe has hardened its position on Russia as drone incidents, cyber-attacks and infrastructure sabotage mount.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Paul starts off the second hour joined by Chef extraordinaire Elizabeth Heiskell to get you ready for your Saturday tailgate. Paul stops by the phones before he welcomes Texas A&M star quarterback Marcel Reed to take the temperature on their hot start. Plus, more of your calls. Learn more about your ad choices. Visit podcastchoices.com/adchoices

WE are finally back in the WICC studio and we are talking fall soups and stews plus grocery prices with Chef DAn Monroe from the PAntry in Fairfield

Thailand's Pichaya Soontornyanakij, widely known as Chef Pam, was this year named the best female chef in the world by a panel of more than 1,000 gastronomists assembled by 50 Best, a food and drink sector brand. She's the first Asian woman to win that award. Gideon Long meets her at her Michelin-starred restaurant in Bangkok, in a building which has deep personal meaning for her and which she and her family have lovingly restored. She takes him on a tour of the gastronomic delights of Bangkok's Chinatown and tells him about her Thai-Chinese heritage and the challenges of the restaurant business. If you'd like to get in touch with the programme, our email address is businessdaily@bbc.co.ukPresented and produced by Gideon Long (Image: Thai chef Pichaya Soontornyanakij at her restaurant in Bangkok.)

Thank you for tuning in to Watch Battles. Check out all new Ruin Your Day content, music, and streetwear at RYDorDIE.com. Also, gain early access to episodes and unlock other exclusive perks by joining us on YouTube and Patreon. Subscribe and leave a review on your favorite podcast app so you get notified whenever a new episode drops. See you next time!

Labor shortages are hitting #hospitality kitchens hard—and it's not just about headcount. For this #NoVacancyNews, I talk with Franke Jones, senior culinary consultant at Food Buy, about how aging kitchen teams and lack of incoming talent are creating a slow-motion crisis. We break down actionable strategies to help short-staffed kitchens stay productive: • Smart procurement to reduce prep time • Menu rationalization for better cross-utilization  • Streamlining SOPs across outlets • Chef-led consulting that actually understands your pain points If you're running a resort, #hotel, or restaurant and feeling the #labor squeeze, this episode is your playbook for doing more with less—without burning out your team. 

In this solo Q&A episode, Shannon Jamail tackles the 12 most frequently asked questions from aspiring and experienced retreat leaders alike. From knowing when you're truly ready to host a retreat, to choosing the right venue, pricing for profit, and marketing without sounding salesy, Shannon covers it all with no-fluff, straight-shooting advice. Whether you're just starting out or looking to sharpen your strategy, these questions are the ones that come up in her DMs, workshops, and mastermind calls every single week. With years of experience as a retreat host and venue owner, Shannon shares what works (and what to avoid) so you can build profitable, transformational retreats with confidence. You'll walk away with clarity, strategy, and a new level of confidence around your retreat business! The Retreat Leaders Podcast Resources and Links: Learn to Host Retreats Join our private Facebook Group Join our LinkedIn Group Top 5 Marketing Tools Free Guide Join me in London Get your legal docs for retreats   Thanks for tuning into the Retreat Leaders Podcast. Remember to subscribe for more insightful episodes, and visit our website for additional resources. Let's create a vibrant retreat community together! Subscribe:  Apple Podcast | Google Podcast | Spotify   Automatically Transcribed With Podsqueeze Shannon Jamail 00:00:02  Welcome to the Retreat Leaders podcast. The show for visionary coaches, healers, wellness pros and small business owners who aren't just here to host another feel good getaway, but to build a profitable, impactful retreat business. I'm your host, Shannon Jamail, retreat strategist, business mentor, and owner of a 46 acre retreat center. I've hosted over 100 retreats around the world, and I've made every mistake so you don't have to. Each week we'll dive into the mindset, marketing, money, business and mechanics behind sold out profitable retreats. Plus, hear from expert guests who are walking the talk. Whether you're planning your first retreat or scaling your 100th, you're in the right place. Welcome to the show. Hey, guys. Welcome to our welcome back to the Retreat Leaders podcast at Shannon. I am coming off of an Incredible three day conference that I cannot wait to tell you guys more about. I'm still processing, but it literally is going to change how I show up in what I do and just how I show up as a human. Shannon Jamail 00:01:10  I'm that excited about it. But today, what we're going to talk about is the top 12 questions I get asked all the time, whether it's from podcast listeners or in my Facebook group or emails or messages like these are the top 12 questions that I get asked all the time. All right, let's dig in. First one, how do I know if I'm ready to lead a retreat? This is such a good question. And actually, if you're asking this question, you're on the right track, period. Because I think too many times people just jump in, they start planning things and making websites and all this stuff, and they have not done any of the work that's really required in order to start hosting retreats. And the first one is asking yourself, how do I know if I'm ready? And to me, there's a few things. The first one is do you have a clear purpose for the retreat? Not just a desire to travel or gather people, but like a clear purpose, a clear promise? What is the transformation? What is the guest going to experience and feel, and what's going to be different at the end of your retreat? Is it super clear? Are you super clear on who you're going to serve? Who is that guest? And I mean super clear. Shannon Jamail 00:02:24  Like crystal clear. That guest has a name. It's a full avatar. It is. You know exactly who they are, where they live, how much money they make, if they're working out of the home, if they're working in the home, you know where they shop. You know what social platforms they're on. You know exactly who this person is that you are marketing to. So crystal clear on the promise, the transformation and crystal clear on who you are serving. And this isn't just I think I know and go for it. No, this is writing it down. Journaling it out. Getting really deep and nitty gritty in knowing who this person is and what the promises of the transformation is. I cannot emphasize this enough how important this is. So those are the first two things that are really important, because the confidence is going to come from the clarity. Like, truly, your confidence will come from the clarity of knowing exactly who you're going to serve and exactly how you're going to serve and how they're going to feel at the end of your retreat, the transformation that you're going to facilitate. Shannon Jamail 00:03:25  So that's super important. Before you start hosting, before you even put together anything, there's two things I think you should do. Also the first one is attend retreats. If you've never attended a retreat, you have no business hosting a retreat. I'm just going to say it just like that. You have no business hosting retreats if you're not attending retreats. And when you do start hosting retreats, you should continue to attend retreats. You have to walk the talk. Okay. So attend retreats. You're going to learn so much on retreats. First of all, you're going to get whatever transformation they are promising ideally. But also you're going to learn. What did you love about it? What did you not like about it? How are you going to structure your retreat by the things that you learn from that retreat? Now, that does not mean that you go copy somebody retreat. That's not cool. This is just about market research and understanding what you like as a person and then taking that into your retreat space. Shannon Jamail 00:04:26  So please understand the difference of that. But you should be attending retreats. The other thing is I highly recommend this, but it's not as important, although I might argue with myself on that. Go work retreats. Go work at a retreat. I have a work exchange program for almost all of my retreats. Lots of hosts offer work exchange type of positions, or there's retreat centers. Whatever it is, however you get in there, go work a retreat. And when you do ask how you can really help behind the scenes as well. I have hosted or I have helped a few retreat leaders that at the end of hosting their own retreat, they're like, this is not for me. This was so much more work than I thought it would be. I was physically and emotionally drained. I do not have the capacity capacity for it or the like for it, whatever. And so they spent a lot of time and money and energy building up this retreat brand, hosting their first retreat, and then realizing, I don't like this. Shannon Jamail 00:05:26  No thank you. And so go work a retreat. If you do those few things, know exactly who you're going to serve, what you're going to serve, what the transformation is. You attend retreats and work retreats. You will know at the end of that if you are ready. Okay. At that point, if you still feel like, yes, this is what I want to do, then go for it. Question number two how far in advance should I start planning my retreat? This will vary by a couple of variables, I would say. And also, by the way, it varies by your demographic. It varies by your geographic. It varies by your community. As far as do you have an established community? There's so many variables. So I don't feel like there's a one size fits all, but ideally there's somewhere between the 9 to 12 month range. You could go as low as six months. I would not put together a retreat with less than six months. That's just me. Shannon Jamail 00:06:22  There might be other people out there that will tell you differently, but I wouldn't do it with less than six months. And so the 9 to 12 really, again, it varies. Like for me, my international retreats, I actually plan them two years in advance. And that's for a number of reasons, a lot to do with me personally. And so my retreats that are in my home country, it's definitely 12 months. Part of that too, is I own a venue, and so just having to schedule in things appropriately, like it's just a whole thing, but I really start marketing somewhere between 6 to 9 months. That's when I'm marketing, and that's what I'm selling is between 6 to 9 months. Now, have I seen retreat leaders do it within 2 to 3 months? Yes I have. They're very much exceptions to the rule. Usually. Usually it's because they have a very big community. It's because they've done it before. It's because the community's begging for it. There's just those very active, engaged things that are happening that they are able to do that and and make it work successfully. Shannon Jamail 00:07:29  Otherwise, again, 9 to 12 months, as little as six months, depending on where you're at and all of that type of thing. If you've answered question number one and you know you still want to do retreats, I would start building an interest list right then and there. Without even having your dates or anything, I would just start building your interest list. So that's just an FYI. Okay. Question number three how do I choose the right location or venue? So I've answered this in our podcast and I've blogged about it. And so there's different resources that you can find that I've already talked about this, but here's what I will say. You need to think about who your ideal guest is. That avatar we talked about like what's their vibe? What is approximately their budget? What's their travel comfort level like? For instance, for me, I thought about hosting a retreat in Greece. But when I realized for me personally, coming from Austin, Texas, how long it was going to take me to get there and how many planes and boats and shuttles I had to get on, I was like, that's just not for me. Shannon Jamail 00:08:30  And it's it's just an incredible location. By the way, there is no knocking that Greece is an incredible location to host, but I'm not interested in going through that much travel to get there. And so it's probably never going to be on my list. Thinking about your ideal guest, what do they prefer? What amenities are important to your ideal guest. For instance, I had somebody actually contact me or contact the ranch a couple of days ago who I know personally. And she was like, you know, is this a good space for a luxury grieving retreat for women? And my answer is probably not retreat ranch. I listen, I'm biased. Retreat ranch is badass, okay. And the people who have come through here will tell you how badass it is. But I would not at all consider us a luxury venue. We are rustic chic luxury. I mean, we have incredible mattresses, we have bamboo sheets, we have curated products like there's lots of things and amenities and pieces that would be considered luxury. Shannon Jamail 00:09:28  But as a whole, our facility and our our, our retreat center is not a luxury retreat center. And so just knowing what your ideal guest needs and wants and that it matches you as well, right? Is it matching your needs? Because usually your ideal guest, your avatar, is you, but maybe a few steps behind, right? You've got tools, you've got transformation for them, you've got knowledge for them, but they're somewhat aligned with you. So what do you like? What's important to you? Is it important for it to be nature based? Is it important to have conference rooms like all of that stuff's important, I would say avoid choosing solely on price or aesthetics. You're looking for function support, vibe alignment. Okay. And so really think about what kind of support you would need as a host, especially if you're first time host. And does that facility provide that? Most rental facilities do not unless they are a retreat center. And so just keep that in mind, okay. Shannon Jamail 00:10:26  When you're looking for venue, hey retreat leaders, listen up. If you've been struggling to price your retreats, fill your retreats, or even start your retreat business, this is your moment. I'm hosting a one day High Impact workshop in London on October 10th. Designed to help you plan price, market and profit from transformational retreat Whether you're just starting out or scaling to your next level. This room is where your clarity begins, and you want to be in rooms that actually level up your business. By the way, it's a total business write up. What better way to visit London and write it off for business? Grab your spot now at Retreat Pro Workshop or click the links in the show notes. I'll see you in London. Next question. What's the right price to charge for my retreat and how do I justify it? I get this all the time, so I really get it. Especially at our venue, new hosts will say, what should I charge for this? And my answer is always, that's up to you. Shannon Jamail 00:11:27  And here's why. I have had hosts come in my ranch and charge $10,000 per person for a three night stay. That includes specific things, and I have heard hosts come to the ranch and host a three night retreat and charge less than $1,000 per person. Let that sink in for a minute. And by the way, both were sold out. So it really, really depends. What are you promising? What is the transformation? My $10,000 a person, retreat host is very niched, very specific, very exclusive. It is. I mean, it's it's a very specific demographic. Okay, so the more niched you get and the more specific you get and the more tools you're providing, the more that has value to it. Okay. So it just depends. You do not though, price it based on how much the venue cost, the food cost, the instructor's cost. Like that's all. Yes, yes. As my friend Aaron Hague would say that, you know, reverse engineering price pricing based on like your desired profit, expenses, value, etc. it's using math, right? But you don't just use math to add up those primary things, you've got to add in your profit. Shannon Jamail 00:12:49  And what your profit is, is so much more than the time you spend at retreat. It's so much bigger than that. It is your experience, your education, like everything that makes you who you are. Okay, so yes, use math, venue, food, all the expenses. And listen y'all, there's so many more expenses than venue food and goodie bags and like, there's so much to it. Are you adding your Canva cost? Are you adding credit card fees? Are you adding any, marketing, your own travel fees, gas, parking, whatever it is like? There's so much more to it. So make sure you have a budget sheet, but use math. Add in your profit. Also, add in what you would pay yourself at a retreat that's part of the payroll. So you're kind of getting paid twice, but really not. So you're getting paid payroll for working the retreat, just like you would pay some other person who's like in charge, like a manager, Right? Then you're also building in the profit. Shannon Jamail 00:13:47  The profit is what goes back into the business typically. Right. I love this. This is definitely straight from my friend Aaron Haig. I've never described it like this before, but it's described perfectly that way. And so there's so much that gets put into that price of the retreat. You really have to sit down, do the math, put it on a spreadsheet, map it out. Exactly. And then the numbers don't lie. And then you get an idea of what you should charge at that point. And here's what I also say. We get a lot of retreat leaders who are like, well, when they're sharing a bed, shouldn't it be half cost? No it shouldn't. Could there be a small discount because they share a bed? Yes. But all the other costs are the same per person, right? And so don't get confused in that. But here's at the end of the day what really needs to happen. You price with confidence. You need to be so confident in what you're offering and the transformation you're promising and the experience you're promising that you feel good when you say, my retreat is $6000 or $2000 or $20,000, like whatever it is, you need to feel so good. Shannon Jamail 00:14:53  And if it doesn't excite you at that rate that you have, then it's too low. It's too low. It needs to excite you. You need to be like, yes, I am so excited to do this retreat. I'm so excited to serve the people that show up here. I cannot wait to take them through this experience and this transformation, because profit and money has an energetic exchange too. So you need to be excited. Hopefully that helps a little bit. All right, next question. How do I market my retreat without sounding salesy my husband would say sales is a noble job, damn it. And it is. There's you know, there's just such a stigma around sales. But here's the truth. If you're not selling, you are not going to get the maximum return in your business. You cannot rely on marketing alone. By the way, there are two different things, Okay. You need to be selling. Marketing is attracting. Selling is closing. Okay? When it comes to selling, you sell with a story. Shannon Jamail 00:15:52  The value, the transformation. Not three nights in a luxury hotel. Yoga every day. Chef prepared meals. That's not it, y'all. That's not it. What's the story? What's the value? What's the transformation? And you use a combination of social proof, behind the scenes, all that stuff. But here's the real thing. You need to ask for the sell. I know, but let's let's imagine you've put together this incredible experience and a client that you've worked with in some other capacity, maybe coaching or something, somebody that, you know, you know, if they went on this retreat, it would change their life. Like you feel that. Call them, send them a video message, send them a voice memo and say, hey, Shannon, I just created this retreat that I'm so excited about and you came to mind and I think you would get so much value out of it. Can I share some details or set up a call to talk to you about it that's selling. You send out a newsletter. Shannon Jamail 00:16:49  People click on the link to find out information about your retreat. You reach out to each person that clicked on the link that's selling. So if you're not selling and you're only marketing, you are missing a ton of opportunity. I'll just leave it at that. Okay. Next one. How do I make sure my retreat actually makes a profit? I think we covered a lot of this already, but I think what I can say to this is budget meticulously. Budget meticulously. You would be shocked at the expenses that come up that you weren't prepared for, because not only should you budget meticulously, but you also want to add a cushion. On top of that, one of the members in my Retreat leader membership program was asking the other day about what they should do with food costs because the retreat is in a year from now, but the prices that they're getting today may not be the exact food cost. Right? And I'm like, you're right, there should be a cushion. The only thing that's completely locked in it should be completely locked in is your venue, because that's contracted. Shannon Jamail 00:17:54  Now, if you've contracted with a chef and they have put their own cushion into their prices because food, let's just be honest, food has been skyrocketing all over the place. Then you have a contracted price in there, but usually in a chefs contract it will have some wiggle room because the cost of goods could change. So budget, budget and then add a cushion. That's super important. The other thing that you can do and consider is what are you going to sale sell at your retreat? Like how are you going to continue this work that you're doing and how can you bring it into your business? Are you going to offer a coaching program, a mastermind program? Are you going to offer products themselves. Like what could you offer on your retreat that continues this relationship? are you ready to sell your next retreat on this retreat? Let me tell you something. When we are there at the retreat, like, okay, an example, this conference that I just left, I'm like, how can I sign up for the next one right now? Like, I want to sign up for the next one right now. Shannon Jamail 00:19:04  So when they are there at your retreat, feeling these amazing vibes, there's so just transformed. Ideally, that's when you can offer them how to continue the relationship and add more profit into your business as well. It is a double serving stone your because yes, you are building more profit. You're building more business by offering this and it's not dirty and it's not yucky because they are also going to get something incredible out of it. So sell on your retreats. Hey, guys, I'm cutting in real quick to ask a favor, will you please share this show with someone who you think could benefit from it? That really helps us to get amazing guests on the show. Also, if you haven't already, subscribe and leave us a review, please! It really helps us to continue to grow for you. Shannon Jamail 00:20:00  Okay, next question. What contracts or legal protections do I need in place? So this I definitely have at least two podcasts that have been recorded about this. I'm not going to spend much time on this. Shannon Jamail 00:20:11  you at the end of the day, you have to have clear agreements with your venue and any contractors that you work with. You have to have participant waivers, you have to have cancellation policies. You have to have terms of service. You have to have insurance. So these are just the basics okay. And there's so much more detail of those things in some other podcasts as well as my blog. Okay. Next question. What happens if I don't sell enough spots? Do I cancel pivot. Push harder. Ooh, this is yummy. So here's what I will offer. Aaron Haig has a great course out there. And, yes, me and Aaron, I just adore her and the work that she does, which is why I talk about her and her products and her services, because I believe in them. And so she has a retreat resuscitation masterclass, I believe. So go look that up or I will have it linked in the show notes. It is awesome. but the first thing I will tell you is don't panic. Shannon Jamail 00:21:05  Assess your timing. Are you too early or are you too quiet? Here's something that I see all the time. All the time. I actually just experienced a retreat host who has a very big social following, and really just assumed that her social following would fail her retreat, and she canceled on us at the venue because it didn't fill. And when I look back, I think in A34 month period, She mentioned it three times. And and and on top of that, we gave leads to her because we get leads through our website all the time. And we would find out from the leads that she wouldn't call them for 3 or 4 days, and we'd have to remind her to call them. So are you too quiet? Are you visible enough? Are you working on your retreat every single day with excitement, with confidence, so that that is felt through everything that you do. So I'm just going to leave it at that, because I feel like you have to answer those questions before you make any other decisions. Shannon Jamail 00:22:11  You can't make a decision to cancel or pivot or whatever if you're not even showing up and being consistent. I can tell you this I've not seen yet a host who shows up daily with joy and excitement about their retreat and not get the response or the sign ups that they wanted. I haven't. Not. Not ever. So that's what you really need to ask yourself. okay, next question. How can I stand out in a saturated retreat market? Ooh, yes. So you all know how I've been doing this for almost 15 years. I joke around with some of the OGs that when I was doing it, I literally could spend like $50 on Facebook because that's all there was, was Facebook, and there was a couple of platforms, book retreats and book yoga retreats that were at that time worked really great. And I was like, bam, bam, bam, easy. It's not like that today. Okay. there are a lot more hosts out there, and I'm glad of that. And I want you to be successful. Shannon Jamail 00:23:13  That's why I do a podcast for free is to help retreat leaders be successful. But now, especially more than ever, you have to stand out by being specific. You have to niche down. You have to know exactly who you're going to serve in a very specific niche. You cannot. You cannot just put out a women's wellness retreat. Not unless you're only selling to your community and your studio, or your people only. And then they're going for you're engaged and they're going to sign up. Fine. But then you probably wouldn't be listening to this. You wouldn't have any issues. You know, building a retreat, you're just focusing on your community and serving your community only, and you're done. But if you're wanting to fill your retreat with, sure, your community, but outside your community as well and in general have a sustainable, long lasting business. You have to be specific. You have to be super niched. And I mean as specific as you can. Right? And then the other thing is getting visible, which I just talked about in the previous answer. Shannon Jamail 00:24:22  You have to be visible every single day. And listen, I just wrote a blog about this. Do not do not this. Listen, I'll get mad right now and I will cuss. And I'm trying not to. But do not tell me you don't have time because I call bullshit. Look at your phone and look at your screen time on there. How often or how much screen time usage you were on your phone. And then tell me you don't have time. Bullshit. You have time to show up every day. It takes 15 20 minutes to show up every day and market and sell every day. So you need to be specific and you need to get visible and be consistent. Okay. Very passionate about this you guys. All right. Next one. Should I co-lead with someone or go solo? Okay, so I have like mixed thoughts on this, especially because I, I've, I've done both. Obviously I don't co-host anymore, really. But, so let's just talk about it. Co-hosts and co-leads can be amazing. Shannon Jamail 00:25:26  Or they could be a disaster. Just being honest. You really need to pick someone who complements compliments your energy and your audience. And I can't stress this enough. You have to have super clear roles, responsibilities, income, splits, everything. how it would end if it had to end. Like all everything you can think of in writing. And honestly, you need to have a lawyer write it up. And this means even if it's your best friend, I cannot tell you how important this is. I cannot tell you and in my opinion, only really co-lead with someone if you feel like it enhances the experience for guests and simplifies things for you. If it doesn't do those two things both. Do it on your own. That's just. I'm just going to leave it at that. And my members, they know all the ins and outs and and you get lots and lots of support in that area. But they can be amazing or they can be disastrous. And you really have to put some things in place to make it work. Shannon Jamail 00:26:23  Right. So okay, how do I handle unexpected issues on retreat like weather, illness, etc. without losing my mind? So, plan for B and then C and D. You always want to have a contingency plan in place, especially when it comes to activities. If they're outdoor activities, I don't even care where you are. You still have to plan for a plan B when it comes to those types of things. But here's the real thing. The first thing is to stay calm. Like whatever's happening. Stay calm. I have had guests fight with each other. I've had a guest pull a knife on my chef. I have had, guest get way, way intoxicated that we've had to physically move them. I had a guest, actually, a teacher, get arrested for a DUI and disappeared from the ranch. I have had so many things. I have had someone have a complete anxiety attack after they did a cold plunge. I have had all kinds of things happen on retreats. They are going to happen. Shannon Jamail 00:27:28  They're going to happen. And you need to be calm, kind and and honest. Honest. Like you don't want to hide that something has happened. You don't want to hide. You know that something went wrong and you want to be super clear. Hey, guys, it's supposed to rain tomorrow. We were supposed to have this incredible outdoor activity, but we're going to pivot. Just kind of like in life and life. We plan for one thing and something else happens. So this is a great time to practice. How do we pivot. And so being calm kind honest and and try your best to plan for all these different things. If someone gets sick on your retreat what are your resources? Where's the nearest urgent care? Where's the nearest hospital? Is there a doctor that can come to the site? Just plan try to walk through all the different things that could go wrong. You won't walk through all of them. Nobody walks through when a guest pulls a knife on your chef like you just. Shannon Jamail 00:28:23  You can't walk through all of them. you do the best you can, staying calm and kind, and you learn from it because that's really what happens and you get stronger from it. So there you go. Okay. Last one. How do I keep the momentum going after the retreat ends? This is awesome. This is great. Some of it is what I've already offered, where you could sell some continuing programs at your retreat, which I think is just absolutely fabulous, right? But the other thing is like following up with photos and reflections, integration prompts, offering those next steps. Like I talked about celebrating successes, gathering testimonials, start planning seats for your next retreat. Create a Facebook group for alumni. like just continuing the community feel with your group, I think is important. Some of the things that I do for my alumni is we have an alumni Facebook group, and I also send out birthday wishes to every single one of the guests that have been on my retreats. We have an alumni only retreat every couple of years. Shannon Jamail 00:29:26  I'm constantly engaging in the Facebook group because I genuinely want to be engaged with the community, and so just finding ways to stay engaged with your community, how can you continue to serve them? What other programs and options do you have for them and retreats you might have in the future? So all right, guys, if this was helpful, please let me know. Also, would you please share the show either whether it's on YouTube or on your favorite podcast app? Will you share it with somebody else who you think might benefit from this? And if you haven't, please go. Leave us a review and subscribe. It really, really means the world to me. I so appreciate each and every one of you guys. Thanks so much. Thanks for tuning in to the Retreat Leader's podcast. If you love this episode, please make sure to subscribe, leave a review and share it with your retreat besties! Want more support? Grab free resources at the Retreat Leader's playbook. Until next time. Lee. Boldly serve deeply and retreat profitably.

Send us a textFreddie Bell interviews Chef Matt Basile on the Barbecue Radio Network. They discuss Matt's culinary journey, live fire cooking techniques, and the importance of patience and simplicity in barbecue. Matt shares insights on essential grilling tools, wood choices, the balance of flavors, and his favorite cuts of meat. He also talks about his projects with Alchemy Grills and his passion for international flavors.www.bbqradionetwork.com

In today's episode of the Kreatures of Habit Podcast, host Michael Chernow sits down with acclaimed NYC chef, author, restaurateur, and filmmaker Chris Scott for a raw and inspiring conversation about what life in the hospitality industry is really like—beyond the recipes and restaurants.Chris and Michael take a look under the hood (yes, this pun applies to restaurants, too):The state of the restaurant business in New York City and what makes it such a high-stakes environment.The major difference between restaurants and retail—and why staffing is the ultimate game-changer.Culinary training and fundamentals: why mastering the basics is the heartbeat of every successful chef.Nightmares from the kitchen that will make you cringe, laugh, and nod in recognition.The unique personalities in restaurants—employees, managers, and customers—and how to navigate them all.The humanity behind hospitality, where every employee is balancing their own ups and downs while serving others.From sink-or-swim environments to personal growth forged in the fire of the kitchen, this episode is packed with real stories, raw truths, and powerful life lessons. If you can't take the heat, stay out of the kitchen—but if you can, this conversation will light you up. See you next week, Kreatures!TIMESTAMPS: 2:22 – The state of the restaurant business in New York 12:40 – Sink or swim environments 26:02 – Chris's stories about Al Paris 40:34 – The restaurant Michael worked in when he got sober 46:35 – How restaurants differ from other businesses

Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis' rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud's mentorship. He also shares how he's passing on those lessons - mentoring the next generation of young cooks through Ment'or BKB, while supporting his team and community through his nonprofit, Heart of the House Foundation. If you've ever questioned how to build a meaningful life in food - or in anything - this conversation is one you'll want to hear. Enjoy this episode as we go Beyond the Plate… with Chef Gavin Kaysen.This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Today we have a really great episode where we go behind the scenes with two incredible chefs, Sara Kramer and Sarah Thompson. Sara Kramer is co-chef and co-owner of Kismet in Los Angeles, a restaurant that blends Mediterranean and Californian sensibilities flawlessly. Kismet has been a go-to for LA diners for nearly a decade, and we talk about the restaurant's Resy Standby status.  Sarah Thompson is the chef at Casa Playa in Las Vegas, a gem of a coastal Mexican restaurant that really impressed me on a recent visit. We talk about Sarah's work at Cosme in New York that eventually led her to Las Vegas. What's it like cooking in such a high-octane environment? We find out. The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Maine Governor Janet Mills is protecting the rights and benefits of people in her state. “When you're right on the law and you're right on the public policy, why shouldn't you stand up? That's the way bullies act: they don't stop unless you stand up to them. And even then, you've got to fight with all you've got,” she says. Mills is standing up to the Trump Administration's deep cuts to important benefits like SNAP. “Whatever they do for billionaires - which is another argument, another debate - they shouldn't be slashing food benefits for hungry kids.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted on Acast. See acast.com/privacy for more information.

***JOIN THE NEXT MASTER YOUR FASTING CHALLENGE THAT STARTS October 1st, 2025!*** We'll GUIDE you on how to FAST to LOSE FAT for good, and use ‘fast cycling' to achieve uncommon results! ⁠⁠REGISTER HERE!⁠⁠ Click the link for DATES, DETAILS, and FAQs! This milestone episode reveals the pivotal failure that transformed Dr. Scott and Tommy's entire fasting approach - their personalized 25-page plans produced the same 95% failure rate as traditional diets, leading to a breakthrough understanding that PDFs can't do the work for you. Hear inspiring stories including a professional chef who lost 100+ pounds while cooking for clients, a Parkinson's patient who reduced tremors by 80% through intermittent fasting, a 66-year-old who eliminated all diabetes medications through OMAD, and a mother of nine who consistently prioritizes fasting despite overwhelming responsibilities. Discover why sustainable fasting success requires focusing on the "what" and "why" before the "how," shifting from schedule-focused education to identity transformation coaching, and learn about the explosive growth of complementary medicine (projected $734 billion by 2034) as intermittent fasting leads the metabolic revolution alongside declining rates of smoking and alcohol consumption, concluding with exciting announcements about upcoming challenges and a new book/app combination for 24/7 fasting support. ⁠⁠⁠Take the NEW FASTING PERSONA QUIZ! - The Key to Unlocking Sustainable Weight Loss With Fasting!⁠⁠⁠⁠⁠⁠⁠⁠⁠ Resources and Downloads: ⁠⁠⁠⁠⁠⁠⁠⁠⁠SIGN UP FOR THE DROP OF THE ULTIMATE GUIDE TO BLOOD SUGAR CONTROL⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠GRAB THE OPTIMAL RANGES FOR LAB WORK HERE! - NEW RESOURCE! ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠FREE RESOURCE - DOWNLOAD THE NEW BLUEPRINT TO FASTING FOR FAT LOSS!⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠SLEEP GUIDE DIRECT DOWNLOAD⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠DOWNLOAD THE FASTING TRANSFORMATION JOURNAL HERE!⁠⁠⁠⁠⁠⁠⁠⁠⁠ Partner Links: Get your⁠⁠⁠⁠⁠⁠⁠⁠⁠ FREE BOX OF LMNT⁠⁠⁠⁠⁠⁠⁠⁠⁠ hydration support for the perfect electrolyte balance for your fasting lifestyle with your first purchase⁠⁠⁠⁠⁠⁠⁠⁠⁠ here!⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get ⁠⁠⁠⁠⁠⁠⁠⁠⁠25% off a Keto-Mojo⁠⁠⁠⁠⁠⁠⁠⁠⁠ blood glucose and ketone monitor (discount shown at checkout)! ⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here!⁠⁠⁠⁠⁠⁠⁠⁠⁠ Our Community: Let's continue the conversation. Click the link below to JOIN the ⁠⁠⁠⁠⁠⁠⁠⁠⁠Fasting For Life Community⁠⁠⁠⁠⁠⁠⁠⁠⁠, a group of like-minded, new, and experienced fasters! The first two rules of fasting need not apply! If you enjoy the podcast, please tap the stars below and consider leaving a short review on Apple Podcasts/iTunes. It takes less than 60 seconds, and it helps bring you the best original content each week. We also enjoy reading them!