Podcasts about Comfort food

Today... "Eatery 66 North" has opened in downtown Montrose, bringing the Graves family’s locally sourced, seasonally changing comfort-focused menu and community gathering vibe—similar to their original Ridgway restaurant, but with new dishes and drinks. And later... Delta County deputies say they seized over 150 neglected animals—some dead—after serving a February 5th warrant at Mikaela Rivas’ Peach Valley property, leading to 141 misdemeanor animal-cruelty counts with more charges possible.Support the show: https://www.montrosepress.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

We've all heard the phrase “red flags,” but what do they actually look like when you're inside the relationship?In this episode of Comfort Food, Kelly sits down with one of her best friends Tiffany Louise, a licensed therapist and life coach, to talk honestly about red flags in relationships. Together, they break down how red flags show up, why they're so easy to miss in the moment, and what to do when something doesn't feel right.Kelly opens up about her worst breakup and reflects on the red flags she can now see clearly in hindsight, but couldn't recognize at the time. Tiffany brings professional insight into common patterns, including narcissistic tendencies, emotional manipulation, boundary issues, and why our nervous systems sometimes override logic when we're emotionally invested.This conversation is practical, compassionate, and grounded. It's about learning, not blaming. Whether you're dating, in a relationship, healing from one, or trying to make sense of past experiences, this episode offers clarity and tools to help you trust yourself more moving forward. Hosted on Acast. See acast.com/privacy for more information.

A Return Visit Reveals Restaurant Reality Just months after opening their doors, Amanda and Bill Whitson welcome back Valley Today host, Janet Michael, and SBA Virginia District Director, Carl Knoblock to share the unvarnished truth about launching Clem's Kitchen at Middletown's historic Wayside Inn. While the couple anticipated challenges, the reality of restaurant ownership has delivered surprises at every turn. Nevertheless, their commitment to quality, community, and scratch-made comfort food keeps them moving forward. Click here to listen to the September conversation. The Best-Laid Plans Meet Reality Originally, the Whitsons planned a cautious rollout—breakfast service only, with dinner introduced gradually over several months. However, customer demand quickly rewrote that script. Within just one week of opening in September, they expanded to full dinner service. "It's definitely not what we thought," Amanda admits, though she emphasizes the fun amid the exhaustion. This rapid expansion tested their team immediately, yet it also validated their concept faster than expected. Staffing: The Universal Challenge Throughout the conversation, both Amanda and Bill identify staffing as their biggest ongoing challenge. Unlike Amanda's early days working at the Wayside Inn for Leo Bernstein, today's workforce operates with different expectations and motivations. Consequently, the couple has built their culture around a simple principle: everyone does everything. Bill proudly notes that he washes more dishes than anyone else, not because he must, but because it frees his team to focus on food preparation and guest service. Meanwhile, Amanda reinforces this philosophy during every interview, making it clear that hierarchies don't exist at Clem's Kitchen—only teamwork. Furthermore, the Whitsons recognize that attracting quality staff requires competitive wages. They deliberately pay above minimum wage, understanding that employees who can cover their bills become invested team members. This strategy has paid dividends, creating a staff that genuinely cares about guest experiences rather than simply collecting paychecks. The Social Media Tightrope In addition to staffing challenges, the couple navigates the precarious world of online reviews. As Carl observes, one negative review can significantly impact a new restaurant, and responding requires finesse that's difficult to muster when you're "in the weeds" with cooking and service. Therefore, Amanda and Bill's decision to open slowly—despite the eventual rapid expansion—gave them crucial time to train their team thoroughly before facing the unforgiving court of public opinion. Scratch-Made with a Twist What sets Clem's Kitchen apart, however, isn't just their operational philosophy—it's the food itself. Amanda, who describes herself as someone who "doesn't measure anything," creates dishes that honor classic comfort food while adding unexpected elements. For instance, her twice-baked potatoes feature a crispy tater-tot exterior that Janet still raves about. Similarly, the restaurant's fresh-baked biscuits—which disappeared in just 28 minutes during a recent sausage gravy contest—come with house-made flavored butters and preserves that change regularly. Moreover, the couple prioritizes sourcing raw ingredients over pre-processed products, despite the additional labor involved. Bill emphasizes that while it's easy to source food, finding quality raw product proves much harder. Nevertheless, guests can taste the difference between hand-cut vegetables and frozen alternatives, making the extra effort worthwhile. A Menu That Evolves Initially unplanned, Clem's Kitchen now changes its dinner menu monthly—a practice that emerged from necessity but has become a strategic advantage. This rotation keeps regular customers engaged while allowing Amanda creative freedom to experiment. At the same time, certain favorites remain constant: burgers, wings, and the popular roasted chicken ensure that creatures of habit can always find something familiar. Additionally, the monthly changes help manage food costs, especially when catering events require specific ingredients that can then appear on the restaurant menu. Events: The Economic Engine Speaking of catering, Bill candidly acknowledges that special events "kept us afloat" during January's slow season. The couple brought their established catering clientele from their food truck, and now these clients enjoy the full-service venue with its bar and multiple event spaces. From corporate gatherings to weddings, these events provide crucial revenue that allows the restaurant to maintain quality ingredients and competitive wages during slower periods. In fact, Bill notes that in today's restaurant landscape, "you gotta do two, three things at once" to remain profitable. Building Community, Not Just Serving Food Beyond the business metrics, Amanda and Bill focus relentlessly on creating genuine connections. Bill regularly sits with guests, sharing coffee and conversation regardless of whether he knows them personally. Amanda has introduced personal touches like allowing regular customers to have designated coffee mugs and accepting family heirloom salt and pepper shakers from neighbors who eat there weekly. These gestures transform transactions into relationships. As Carl astutely observes, "Nine times out of ten, people come back for the relationship versus coming back for the food." This philosophy drives everything at Clem's Kitchen, from the warm greeting guests receive upon entering to the tableside chocolate milk service that makes children feel special. Looking Ahead: Spring and Beyond Looking forward, the Whitsons plan to leverage the four-acre property more fully. They're launching Friday night live music, opening their expansive patio (which adds 40% more seating capacity), and actively pursuing a farmer's market partnership. Additionally, they're exploring ways to highlight the Wayside Inn's historical significance, particularly as Virginia celebrates its 250th anniversary. Carl enthusiastically suggests that local economic development could help showcase this pre-Civil War landmark as a destination for history-focused tourism. Furthermore, Amanda dreams of eventually adding a small retail shop where guests could purchase house-made sauces, pickles, and Tricia's celebrated desserts—particularly that coconut cake that has customers asking to take whole cakes home. The Superpower of Execution When asked about their approach, Bill identifies their "superpower" simply: "We figure it out." While they acknowledge that preparation reveals blind spots, their ability to execute under pressure has carried them through every unexpected challenge. From the rapid dinner expansion to managing a 400-biscuit order that disappeared in under half an hour, the couple consistently delivers. Yet beneath this execution-focused mindset lies something deeper. As one longtime community member told Bill while shaking his hand: "It's back. Nice job. It's back." After years of the Wayside Inn lacking its heartbeat, Clem's Kitchen has restored what was missing—not through financial investment alone, but through genuine care, quality ingredients, and unwavering commitment to community. The Bottom Line Ultimately, Amanda and Bill Whitson aren't just running a restaurant—they're rebuilding a community gathering place. While the work exhausts them and challenges emerge daily, their focus remains clear: create experiences that make guests feel welcomed, valued, and eager to return. In an industry where many cut corners to maximize profits, Clem's Kitchen takes the opposite approach, betting that quality, authenticity, and human connection will sustain them through the difficult early years and beyond. As spring approaches and the patio opens, Middletown's historic Wayside Inn stands ready to reclaim its place as the heart of the community—one scratch-made meal, one warm greeting, and one genuine relationship at a time.

This episode of The JB and Sandy Show is a rollercoaster of nostalgia, laughter, and relatable moments that will have you grinning from ear to ear. The show kicks off with a hilarious debate: is TGI Fridays really making a comeback, or are we all just chasing the glory days of the 90s? JB and Sandy reminisce about the heyday of mall hangouts, Long Island Iced Teas, and the unforgettable “Drunk Joe”—the neighbor who once broke down his own door after a night of epic revelry. “There's no way in the world Drunk Joe is alive. No. There's just… I mean, filthy, nasty, dirty. You can't drink like that and 30 years later still be alive, right?”

A fresh take on the classic BLT using sourdough, smoked gouda, heirloom tomatoes, and homemade mayo — all the flavor, none of the heaviness. All the links, tools & resources I personally share:https://linktr.ee/cfreecancerfree

Chef Jack O'Keeffe has some tips for the ultimate comfort food as we face into a cold weekend.

Where are you listening from?Hungry for something cozy that also respects your dose? We serve up a sweet potato chili that hits the infused comfort food button while giving you total control over your edible experience. Instead of infusing the whole pot, we finish each bowl with measured drops of infused oil, so every guest gets the right amount and you can still go back for seconds without overshooting.Ready to cook, dose with confidence, and eat well? Hit play, subscribe for more kitchen-tested edible ideas, and drop a comment with your favorite chili toppings or your go-to finishing oil strength. Your tips might inspire our next recipe.Find the Fresh Start Complete 30 Tolerance Break Guide on Amazon in paperback or Kindle and do a t-break when you're ready! Science shows even a short break can be helpful!Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

In this episode of Comfort Food, I sit down with my wonderful boyfriend, Breckin Meyer for a raw, deeply honest conversation about dating after loss and what it's really like to be in a relationship with a widow.Breckin opens up about the emotional realities of dating "Bob Saget's widow". We talk candidly about grief, comparison, public perception, insecurity, and how to show up with patience and empathy when your partner has experienced profound loss. This is an unfiltered look at love after loss from the perspective of the person stepping into it.We also discuss what it means to build something new without erasing the past, how to honor a late spouse while moving forward, and why healing doesn't mean forgetting. This episode is for anyone navigating grief, dating after loss, or wondering if love can feel safe again.Topics include:Dating after lossLoving a widow or widowerNavigating grief in a new relationshipPublic grief and private healingBuilding a healthy relationship after traumaIf this conversation resonates, please like, subscribe, and share with someone who might need it. Hosted on Acast. See acast.com/privacy for more information.

This Lightning Round segment of the OmniTalk Retail Fast Five, sponsored by the A&M Consumer and Retail Group, Mirakl, Ocampo Capital, Infios, Quorso, and Veloq, closes out the show with rapid-fire takes on culture, fashion, and the lighter side of retail. From Ralph Lauren's Olympic uniforms and Cracker Barrel's employee dining rules to winter travel escapes and Kelly Clarkson nostalgia, Chris Walton and Anne Mezzenga, joined by A&M's Ken Cochran and Jon Malankar, keep things moving with quick hits and strong opinions. ⏩ Tune in for the full episode here: https://youtu.be/zqyHBYoL9N4 #RetailLightningRound #RetailCulture #FashionRetail #PopCulture #RetailNews #OlympicsFashion #CrackerBarrel #OmniTalk

Madelyn Alfano is CEO and owner of Maria's Italian Kitchen and a lifelong hospitality leader. Raised in her family's grocery and restaurant business, she brings decades of hands-on experience, people-first leadership and a deep belief in food, culture and community.Founded in Los Angeles in 1972, Maria's Italian Kitchen is a family-rooted, Southern Italian restaurant brand known for classic comfort food, consistent quality and warm hospitality. With eight locations, the brand has become a multigenerational neighborhood staple across Southern California.Alfano grew Maria's from a small takeout operation into a multi-unit brand while navigating major challenges, including the Northridge earthquake and rapid industry change. She serves on California and national restaurant boards and is a strong advocate for thoughtful leadership, employee respect and community-centered hospitality.Early lessons from her parents taught her that customers will tell you exactly what they want if you listen closely.True hospitality means treating everyone with the same respect, regardless of status or background.Clear, consistent communication is critical, especially as a business grows.Leadership requires calm focus during crises, even when things are chaotic behind the scenes.Hiring in hospitality should prioritize personality and attitude over technical skills.Strong culture is built by leading by example and meeting people where they are.Long-term employee retention comes from respect, flexibility and genuine care.What keeps guests coming back isn't just food, it's how they feel when they walk through the door.  QUOTES “People will tell you what they want to buy. If you really listen, they'll show you exactly what belongs in your business.” (Madelyn)“You treat everyone the same, from the Getty's to the gardeners. My parents taught me that respect is non-negotiable.” (Madelyn)“Whoever walks through your front door, you need to embrace them and make them feel really good about who they are and where they are.” (Madelyn)“I was the original Instacart girl. We were delivering groceries long before anyone thought to call it that.” (Madelyn)“I had to pretend that someone was coming from Mars and had never worked in a restaurant before. That's how clear your communication has to be.” (Madelyn)“Regardless of the circumstances, if you stay focused and lead with intention, you can get through almost anything.” (Madelyn)“It's like a duck in water. Underneath, you're paddling like crazy, but on top you have to look calm and steady.” (Madelyn)“Don't confuse my kindness for weakness or my casualness for not being serious. I'm very intense about our business.” (Madelyn)“I'm very interested in people. It's better to be interested than interesting.” (Madelyn)“Our first customers are the people we work with. If you don't respect your team, nothing else works.” (Madelyn)

Feb. 4, 2026 - Sometimes Life hates you and makes you wanna cry. You limp home and look for something to self-soothe. We've all been there. Here's something to suck your thumb to....See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The celebrities reveal the dishes they secretly snap up first when they attend a cocktail event, from sausage rolls to devilled eggs. For a chance to win R20 000 for their chosen charity in the quick round, the contestants create a MasterChef version of finger food favourites. In the invention round the contestants use the nifty Ooni ovens for unique pizzas and flatbreads inspired by the personal preferences of the judges. Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the most enjoyable way to wake up in Joburg. Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947Thank you for listening to the Anele and the Club podcast..Listen live on Primedia+ weekdays from 06:00 to 09:00 to Anele and the Club broadcast on 947 https://buff.ly/y34dh8Y For more from the show go to https://buff.ly/gyWKIkl or find all the catch-up podcasts here https://buff.ly/K59GRzu Subscribe to the 947s Weekly Newsletter https://buff.ly/hf9IuR9 Follow us on social media:947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg947 on Instagram: https://www.instagram.com/947joburg947 on X: www.x.com/947 947 on YouTube: https://www.youtube.com/@947Joburg See omnystudio.com/listener for privacy information.

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This week on The Edible Valley Podcast, we're talking crispy batter, seaside classics, and a little Super Bowl-fuelled adventure. William is back from England — and he didn't return empty-handed. Fresh off a dive into traditional British chippies, Will shares what makes a great fish and chip shop: from no-nonsense service and paper-wrapped portions to perfectly fried fish, fluffy chips, and that unmistakable aroma that follows you home. It's a reminder that some of the world's best food comes from humble places, done simply and done well. The conversation digs into what separates good fish and chips from unforgettable ones — the right fish, the right batter, the right oil, and why texture matters just as much as flavour. There's nostalgia, a bit of grease-stained romance, and plenty of laughs along the way. Meanwhile, Chef Jonathan is gearing up for his next culinary adventure — heading to San Francisco as the city buzzes with Super Bowl energy. From West Coast flavours and diverse food cultures to sustainable seafood conversations and street-level food experiences, Jonathan shares what he's most excited to explore while the football world descends on the Bay Area. It's an episode that perfectly captures what The Edible Valley is all about: food rooted in place, stories behind the plate, and the joy of sharing meals — whether that's standing in line at a local chippy in England or chasing flavours across North America. Grab a fork (or your fingers), because this one might leave you craving fish and chips by the end.   Classic Fish & Chips Recipe (Chippy-Style) Serves 4 Fish 4 fillets cod, haddock, or halibut Salt & pepper Oil for frying (canola or beef tallow if you're feeling traditional) Batter 1 cup all-purpose flour (plus extra for dusting) 1 tsp baking powder 1 cup cold sparkling water or beer Pinch of salt Chips 4 large russet potatoes, cut thick Salt Malt vinegar (essential) Method Chips first: Rinse potatoes, pat dry. Fry at 325°F (165°C) until tender but pale. Remove and rest. Batter: Whisk flour, baking powder, salt, and cold liquid until just combined. Fish: Season, dust lightly with flour, dip into batter. Fry: Increase oil to 375°F (190°C). Fry fish until golden and crisp, 4–5 minutes. Finish chips: Return chips to hot oil until golden and crunchy. Serve: Salt generously, splash with malt vinegar. Paper-wrap optional but encouraged. #TheEdibleValleyPodcast, #FishAndChips, #ChippyCulture, #BritishFood, #SeafoodStories, #ComfortFood, #FoodPodcast, #CulinaryTravel, #WestCoastEats, #SuperBowlFood, #SanFranciscoEats, #VancouverIslandFood, #SustainableSeafood, #ClassicCooking

Snow days have a way of slowing everything down. School gets canceled, schedules disappear, and suddenly all you want is something warm, familiar, and incredibly comforting.So that's exactly what we did.This week on The Best Things, we're talking comfort food. The kind of food that feels like a blanket. The meals that show up when it's cold outside and everything inside just wants to settle down. We debate the best cold-weather comfort foods that are warming, nostalgic, and undeniably delicious. From classics that remind you of home to heavy hitters that just make winter better, we break it all down and put them head-to-head to figure out what truly deserves the title of Best Comfort Food.If you've been snowed in, stuck at home, or just craving something cozy, this episode is for you.Grab a bowl, plate, or spoon and let's decide what really wins when the weather turns cold.Check out our website bestthingspod.com!Find us on TikTok, Instagram, Facebook and Twitter @bestthingspod.Wanna watch us? Subscribe on YouTube at YouTube.com/bestthingspod

With temperatures dropping and staying cold across the region, The Wake Up Call is leaning into the one thing that makes winter days a little easier to handle: comfort food. In this episode, Tank, Scotch, and Mandy warm things up with this week’s Friday Food Fight — Best Comfort Foods! From mac and cheese to mashed potatoes to the coziest soups you can imagine, the crew debates the dishes that get them through the deep freeze. And yes, the text line absolutely lights up with strong opinions. If you’re shivering, layering up, or wondering why your car sounds like it’s crying in the morning, this is the perfect episode to pair with something warm, cheesy, or fried. Settle in, heat up, and dig into the ultimate cold‑weather comfort food showdown.See omnystudio.com/listener for privacy information.

Bobby shared the latest trend to take over his TikTok and he does a live recording during the show. A new report says that weight loss drugs could save airlines $580 MILLION annually in fuel costs . . . assuming the drugs work to "lighten" passengers. Bobby talked about the additional positive things that the drug effects along with other drugs that were discovered by accident. Bobby also talked about an 81-year old woman trying to hire a hitman. Bobby had a rough day yesterday and in order to make himself better he ordered a bunch of comfort food. We all shared our go to comfort food orders.See omnystudio.com/listener for privacy information.

Bobby shared the latest trend to take over his TikTok and he does a live recording during the show. A new report says that weight loss drugs could save airlines $580 MILLION annually in fuel costs . . . assuming the drugs work to "lighten" passengers. Bobby talked about the additional positive things that the drug effects along with other drugs that were discovered by accident. Bobby also talked about an 81-year old woman trying to hire a hitman. Bobby had a rough day yesterday and in order to make himself better he ordered a bunch of comfort food. We all shared our go to comfort food orders.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Trying to be healthy and enjoy ? The healthiest comfort food.Find out why Murphy snuck in quietly in the middle of the night. In the Morning Pick Me Up: feel good about being a GEEK :)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

STUDY finds over half of people don't own up after hitting a parked car. Toby shares his recent experience. CALLER...We discuss Mom Group Drama. CALLS about mom group drama. FEEL GOOD FRIDAY...A local chef is turning mealtime into adventure, inspiring kids to explore flavors beyond chicken strips—one bite, one discovery at a time. The #1 "break-up" food in every state.See omnystudio.com/listener for privacy information.

Today, Josh is joined by food influencers and Shark Tank alums Alix & Zoya to discuss their ultimate comfort meals. This one is for you, Celine Dion lovers (you'll see). Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich 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

Food Trends 2026: From Awareness to Action explores how the conversations of 2025 are turning into everyday habits in the year ahead. In this episode of The Edible Valley Podcast, Chef Jonathan Frazier is joined by special co-host Erin Haluschak to look at what's shaping how we cook, eat, and gather on Vancouver Island—from functional, fiber-forward foods and mushrooms for health and longevity, to elevated comfort cooking, global flavours through a local lens, and practical sustainability that actually works in real life. With farms, fisheries, and forests close to home, many of these trends are already part of Island life, making 2026 less about hype and more about intention, skill, and connection around the table.   #EdibleValleyPodcast, #FoodTrends2026, #VancouverIslandFood, #LocalFoodMovement, #IslandEats, #FarmToTable, #FoodCulture, #SustainableEating, #FunctionalFood, #ComfortFood, #GlobalFlavours, #LocalFirst, #ChefLife, #HomeCooking, #FoodCommunity

It's a cold winter week, and 14850 Dining is warming up with some winter comfort food around town. Not just hot food, but food that can warm you to your core and satisfy your soul. Looking for soul-warming comfort food around Ithaca during a cold winter week Listen to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, Spotify, Audible, or RSS Feed, listen on WVBR, or follow 14850 Dining on Facebook, Instagram, Bluesky, and Twitter or sign up for our newsletter.

Steph and Joy are back for the second half with their food trend predictions and top twos of the New Year!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brunelle liebt gutes Essen. Sie sagt, Comfort Food vermittelt ihr ein Gefühl von Zuhause. Ein Ernährungswissenschaftler erklärt, was Wohlfühlessen in uns noch auslöst. Und was wir tun können, wenn wir unser Comfort Food noch nicht gefunden haben.**********Ihr hört: Gesprächspartnerin: Brunelle, hat Comfort Food aus zwei Kulturen Gesprächspartner: Guido Ritter, Ernährungswissenschaftler Gesprächspartnerin: Julia Floß, Köchin und Autorin Autorin und Host: Shalin Rogall Redaktion: Betti Brecke, Christian Schmitt, Anne Göbel, Friederike Seeger  Produktion: Philipp Adelmann**********Mehr zum Thema bei Deutschlandfunk Nova:Comfort Food: Welches Essen uns ein gutes Gefühl gibtGesunde Ernährung: Wie machen wir uns weniger Druck?Comfort Food: Wenn uns Essen ein Gefühl von Heimat gibt**********Den Artikel zum Stück findet ihr hier.**********Ihr könnt uns auch auf diesen Kanälen folgen: TikTok und Instagram .**********Meldet euch!Ihr könnt das Team von Facts & Feelings über Whatsapp erreichen.Uns interessiert: Was beschäftigt euch? Habt ihr ein Thema, über das wir unbedingt in der Sendung und im Podcast sprechen sollen?Schickt uns eine Sprachnachricht oder schreibt uns per 0160-91360852 oder an factsundfeelings@deutschlandradio.de.Wichtig: Wenn ihr diese Nummer speichert und uns eine Nachricht schickt, akzeptiert ihr unsere Regeln zum Datenschutz und bei Whatsapp die Datenschutzrichtlinien von Whatsapp.

Stay warm this winter with some classic TV comfort food, as we swap episodes from two of our favorite shows from the 90s: Freaks and Geeks and The X-Files. But first! We close out 2025 with a year-end Renewed or Canceled?! spectacular. The fates of 50 shows and showrunners hang in the balance! ———

Send us a textI am OVER the moon to have my favorite celeb chef, the fantastic Ellie Krieger on the show! She's kicking of the 2026 guest list in style as we talk about cooking, mental health and food, and more.From her website: Host and executive producer of the cooking series “Ellie's Real Good Food” on Public Television and well known from her hit Food Network show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where “delicious” and “healthy” meet. Her success can be attributed to her accessible way of offering tools for nurturing a richly satisfying, sumptuous lifestyle while cutting through the gimmicks, hype and extreme eating that permeate our world.Ellie is a New York Times bestselling, IACP and two-time James Beard Foundation award winning author of 7 cookbooks. She is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today.Ellie is a registered dietitian nutritionist who earned her bachelors in clinical nutrition from Cornell University and her masters in nutrition education from Teacher's College Columbia University. Her latest book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in October 2019. She finds happiness living with her daughter and husband in New York City.To learn more about Ellie Krieger, go here https://www.elliekrieger.com/Creator/Host: Tammy TakaishiAudio Engineer: Alex Repetti Support the showVisit www.creativepeacemeal.com to leave a review, fan voicemail, and more!Insta @creative_peacemeal_podcastFB @creativepeacemealpodRedbubble CPPodcast.redbubble.comCreative Peacemeal READING list here Donate to AhHa!Broadway here! Donate to New Normal Rep here! Interested in the Self-Care Institute with Dr. Ami Kunimura? Click here Interested in Corrie Legge's content planner? Click here to order!

Today we are setting the table with Comfort Food for Cold weather that is also economical. The sort of food that we can make a big pot of and eat on for several days. I (Amy Campbell) share my recipe for chicken pot pie that came about after a failed pot of chicken and dumplings. and I also share 2 Hoppin' John recipes from two late great Ladies Minnie Pearl and Phila Hach also Mary Dee Dee Constantine also shares a Hoppin John Recipe from Lisa Smith.

What's your comfort food? HR 4 full 2520 Mon, 29 Dec 2025 19:36:42 +0000 JSK1JSNLuOF19wejHG3kGMf8XVEs3G1N news MIDDAY with JAYME & WIER news What's your comfort food? HR 4 From local news & politics, to what's trending, sports & personal stories...MIDDAY with JAYME & WIER will get you through the middle of your day! © 2025 Audacy, Inc. News False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2

Hour 2 of the Day After Christmas Best Of Conway delivers peak Conway chaos. The crew stumbles upon Casa Bianca Pizza, a legendary local spot somehow missed by everyone — sparking disbelief, cravings, and immediate food takes.Things take a sharp left turn when Tim dives into the bizarre world of OnlyFans entrepreneurship, breaking down a model who literally charges for farts. Yes, really.The nostalgia kicks in as the crew reminisces about growing up on Hamburger Helper, just as the comfort-food classic makes a comeback. The hour wraps with Tim tackling TikTok rules, debating what the appropriate age really is to jump into the app — and what’s way too young.Food, internet absurdity, throwback memories, and generational debates — exactly what the day after Christmas calls for.

Chef Heena Patel from Besheram restaurant in San Francisco describes her dish of watermelon khichdi as the “mac n' cheese of Gujarat,” her home state in India. That's because this dish is the quintessential comfort food of her childhood, and a staple in many Indian households. Khichdi is a healthy and hearty Indian dish made with rice and moong lentils. Pureed watermelon flesh, as well as the rind is used to add flavor and texture to make the khichdi. Topped with pickled garlic, mango, onions, chilies, peanuts, and cubed watermelon, this one-pot meal is deeply savory, delicious, and comforting. Get the Watermelon Khichdi recipe here.

This week discover gift ideas for everyone on your list, and try this quick, easy dinner hack to simplify surviving winter meals that are comfort food for the whole family! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News! Christmas Gift Ideas What to buy?? The stress, the expense... it all adds up, hence we are here to HELP YOU OUT!! Food: Who doesn't love food and with how expensive everything is, we can all appreciate a good meal. We believe in giving our loved ones gift certificates to local Butcher Shops in their area or to local Ranches and Farms selling their own meats. Do a quick search, and you'll be surprised how many local Pasture to Plate, Farm to Table and so on small businesses there are! Tack Tote: Have a Cowboy, Cowgirl or Equestrian on the list. You cannot go wrong creating a small "Tack Tote" that has all the essentials so that it's ready to either stay in the stock trailer or be loaded when the horses do. The one created by Tigger for me has been a life saver! Inside mine there is wound spray, fly spray, curry comb, brush, hoof pick, leather hole punch, leather strips for repair and don't forget the Chicago screws!! (Also highly recommend having a spare rein and stirrup in the box too... take it from me... Been There... Needed that!) Leather Hole Punch: This is a tool that is worth spending the extra money to buy a Good One! Let's be honest, typically when needing to fix tack you are out... chasing cattle, in a hurry at a rodeo, etc... No time to be messing with a low grade leather punch that moves on one all the time or you have to have the strength of Goliath just to put an extra notch in your latigo! Easy Dinner Hack This hack is so easy, you'll wonder - "Why Haven't I Been Doing This?" Almost every time you're in the grocery nearing the checkout, you've been there... you have to walk by the delish smelling fresh rotisserie chickens. YUM! Well now think about this... There are sales regularly on these too and now you're going to stock up! Hack: Buy Rotisserie Chickens to FREEZE for later! You read that right! I buy a few these at a time, especially if there's a sale. Nothing is done with them other than put in the freezer. When I am needing meals that can sit all day to be enjoyed as my family comes and goes... I thawed out one of those chickens. I especially like the ones in a plastic container as when thawing they make No Mess!! What To Do With The Rotisserie Chicken? Since it is already cooked, your cooking time is short... like cut down big time!! Pull off that meat... then proceed to dice it or shred depending on the use. Wild Rice Soup: Add that diced chicken to say a packet of Bear Creek Wild Rice Soup... Comfort Food that is SOOOOO GOOD! Chicken Enchiladas: Add enchilada sauce (green or red), add the diced or shredded chicken and bring to a simmer. Heat the oven to 400. Using a cooking sprayed glass dish, spoon a thin layer of the sauce in the bottom. Fill flour tortillas with the meat mixture, add your favorite cheese blend and then roll up. Place the tortillas tightly against one another until the pan is full, pour any remaining meat sauce on the top and then garnish with a heavy layer of shredded cheese and chopped green onions. Bake uncovered until the cheese begins to brown. ENJOY!! OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

For NightSide’s last hour of the week we like to keep it light and have fun! This week Dan asked everyone what their go-to comfort food is. See omnystudio.com/listener for privacy information.

Steve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

The show began with Harvest Seasonal Grill's General Manager, Paul Foglia. Paul discussed his lengthy history within the culinary industry, transitioning between a variety of roles within it. Then discussions shifted into the fresh approach that Harvest Seasonal Grill takes with their menu. The conversation continued with an interview of Steve Reynolds, President and Co-Owner of Delco Steaks, who shared the history and growth of his cheesesteak business and discussed potential expansion plans. We ended by re-visiting an interview with Matthew Chappina from Perla Oyster Bar, who also spoke about his history in the industry, along with what you can enjoy when visiting the restaurant or hiring them for your next catered event! *Food Farms And Chefs Radio Show, episode 340!

We start off this one by talking about some old school wrestling jobbers. (Sorry, Enhancement talent.) Then the three fat guys talk about their favorite comfort foods.The album we talk about was suggested by friend of the show Magnolia and it is the self titled debut by the band She wants revenge.The movie is a charming Romanian movie called Be my cat.

(1) Comfort food maakt depressief (2) Vraag het aan Rika: ik voel me permanent door mijn schoonmoeder beoordeeld (3) Bondskanselier Merz belaagd door de jongeren in zijn eigen partij (4) Flinke stap vooruit gezet in de productie van kunstbloed (5) Middagjournaal: Nico Dijkshoorn

SummaryIn this KTB Podcast/Testimony Tuesday simulcast, Pastor Adam Dragoon discusses his pastoral journey, including 15 years in Virginia Beach, navigating ministry transitions, and seeking God's will. He addresses the emotional challenges of grief and loss, the importance of revival preaching, and balancing local outreach with missions. Pastor Adam emphasizes family support's role and offers guidance to young pastors on maintaining faithfulness and a right relationship with God, while acknowledging ministry's financial realities and the legacy pastors create. The conversation with Pastor Ernie Peña explores family dynamics in major life decisions, particularly their move to Arizona, discussing the excitement and nervousness of change, the evangelist's calling, and surrendering to God's will. They emphasize the importance of obedience through honest dialogue, the theme of releasing the old to build the new, and trusting God amid uncertainty, concluding with reflections on faith and a prayer for divine guidance.Chapters00:00 Introduction to the KTB Podcast05:56 Embracing Change and Transformation11:52 Challenges of Full-Time Pastoral Work17:45 Spiritual Battles and Seeking Clarity23:59 Legacy and Future Directions27:02 Lessons from Experience and Growth31:14 The Impact of Missions and Evangelism35:02 Family Dynamics and Support38:59 Conversations on Pastoral Work41:04 Family Support in Ministry42:02 Navigating Family Dynamics During Major Life Changes44:54 Excitement and Apprehension About Returning to Arizona46:21 Building Relationships and Community in a New Role49:59 The Journey of Surrender and Faith55:50 Lessons Learned: Trusting Beyond Personal Abilities01:02:56 Living Supernaturally01:05:02 Comfort Food and Personal Preferences01:06:26 Influential Books and Their Impact01:08:04 Introversion vs. Extroversion01:09:32 Alternate Life Paths01:10:32 Music and Personal Tastes01:11:32 Nature Preferences01:12:59 Anniversary Celebrations and Reflections01:14:26 Life Lessons and Advice01:15:53 The Importance of Real Conversations01:17:47 Courageous Submission01:19:13 Letting Go to Build01:20:12 Trusting God's Plan01:21:11 Closing Thoughts and PrayerShow NotesALL PROCEEDS GO TO WORLD EVANGELISMLocate a CFM Church near you: https://cfmmap.orgWe need five-star reviews! Tell the world what you think about this podcast at: • Apple Podcasts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://apple.co/3vy1s5b • Podchaser: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.podchaser.com/podcasts/taking-the-land-cfm-sermon-pod-43369v

Could the secret to living longer be as simple as what's for dinner? Sanjay sits down with explorer and bestselling author Dan Buettner to discuss the science behind longevity, why taste (not willpower) drives healthy habits, and how affordable, plant-based recipes inspired by the world's longest-living communities can help you thrive. Plus, hear how AI cracked the code on America's favorite flavor trends -- and inspired the recipes in his new cookbook, The Blue Zones Kitchen: One Pot Meals.  Our show was produced by Jennifer Lai.   Medical Writer: Andrea Kane Showrunner: Amanda Sealy Senior Producer: Dan Bloom Technical Director: Dan Dzula  Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode Tara comes back and we dive into everything from 90s R&B nostalgia and the evolution of the genre and health in their 40s. We discussed the rapture, me being a praise dancer and so much more. Enjoy!

On this episode of GoalChat, host Debra Eckerling talks about Comfort Food with food writer, baker, and novelist Aaron Hamburger (Hotel Cuba); Natalie Kalmar, founder of Fitness Foodie STL, and Marissa Rothkopf, author of The Secret Life of Chocolate Chip Cookies and host of The Secret Life of Cookies. They cover community, cookies, food advocacy, and so much more. Goals - Natalie: Stop shaming yourself for enjoying things that bring you comfort. Enjoy it! Also remember moderation - Marissa: Share with others, if you are able to, whether it's bake, bring canned food to the local food pantry, or donate to World Central Kitchen - Aaron: Have a great pantry at home, so you always have good food at your fingertips. You will be more likely to want to cook Final Thoughts - Aaron: Make an extra effort to be extra kind to others - Natalie: Wishing everyone a stress free enjoyable holiday season. Find the joy! - Marissa: Anybody can make pie crust. It's only a meal; if it doesn't turn out the way it's supposed to, it's fine. Always keep chickpeas in the kitchen Learn More About Aaron Hamburger: AaronHamburger.com Natalie Kalmar: FitnessFoodieSTL.com Marissa Rothkopf: MarissaRothkopf.Substack.com Debra Eckerling: TheDEBMethod.com/blog TheBookProposalExpert.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Grab a snack because this episode will make you hungry.We're leaning into cozy season with a conversation all about comfort food. We share the comfort foods from our childhoods, the new ones we've found in adulthood, and what comfort foods we're creating for our kids. Plus, what we crave when we're sick.For Friends of the Show on Patreon, we're each sharing the specific comfort foods we crave when we're blissfully alone.See full show notes on our website: Comfort FoodBecome a Friend of the Show! Join our Patreon community and get bonus content.Connect with us on Instagram: @higirlsnextdoorWe love to get your emails: higirlsnextdoor@gmail.comYour reviews on Apple Podcasts or where ever you listen really help the show – thank you!And, read Kelsey's RISING*SHINING blog and Substack. Hosted on Acast. See acast.com/privacy for more information.

Fall is here — and so are all the cozy, carb-filled comfort foods.

There's nothing more comforting than a warm bowl of soup or a bubbling casserole — especially when it's filled with life! In this episode, we're exploring Fermented Comfort Foods — how to finish cozy dishes with kefir, yogurt, labneh, or a splash of kraut brine so they nourish both your belly and your heart. You'll learn how to keep those live cultures happy, why they boost mood and digestion, and simple ways to turn everyday comfort food into true gut comfort food. Episode link: https://www.culturedfoodlife.com/podcast/episode-336-fermented-comfort-foods-bringing-cultured-ingredients-to-your-soups-stews-and-casseroles/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/fermented-comfort-foods-using-cultured-ingredients-in-soups-stews-and-casseroles/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

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Have you ever noticed that your comfort foods and your fear foods are often the same? In this episode, we explore the Safety Paradox - the confusing experience of seeking safety in food while simultaneously feeling unsafe with that very same food. Through nervous system science and practical strategies, you'll understand why this happens and how to work with it rather than against it.What You'll Discover:• Why your nervous system turns to food for safety and comfort• How past food experiences create conflicting responses in your body• Practical nervous system regulation techniques you can use anywhere• The two-part approach to resolving the Safety ParadoxIf you've ever felt torn between craving and fearing the same foods, this episode will help you understand that your responses make complete sense - and show you a path forward.Want to know why you struggle with food and what to do next? Start watching The Binge Breakthrough Mini Series today.

In this episode:[00:00] Sponsored by Soup—itself![00:01] Why soup is magical (and universal)[00:02] Colonial sailors and the potbelly stove story[00:03] Valley Forge, bread ovens, and 24-hour soup for soldiers[00:05] Wendi's favorite soups (potato, split pea, Pasta Fagioli)[00:06] How soup becomes a meal, a freezer backup, and a comfort food[00:08] Mission in Finland: makkara and potato soup on a budget[00:10] Stretching soup to feed more and save money[00:11] Simple formula for making soup without a recipe[00:12] Why soup is self-reliance in a bowl[00:13] Sharing soup as an act of loveMentioned Recipes:

Fall is nearly here and it's time to clear the docket! This week, we are talking to beloved food writers and chefs Kenji López-Alt (Serious Eats, The Recipe) and Deb Perelman (Smitten Kitchen, The Recipe) about COMFORT FOODS! Is the "mac" in chili mac supposed to be plain noodles or mac and cheese? Is canned pumpkin as good as fresh pumpkin puree? If you make green bean casserole with fresh green beans, is it still a comfort food? What is the best way to soften hard ice cream? Rulings on all of these and much more!Please consider donating to Al Otro Lado. Al Otro Lado provides legal assistance and humanitarian aid to refugees, deportees, and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething.We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman! Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

What is self-soothing and what does it have to do with women and stress? Anney and Samantha chat about the science behind comfort habits.See omnystudio.com/listener for privacy information.