Podcasts about Comfort food

Traditions have to start somewhere. I was present at the birth of a new tradition for a bunch of fellow Okies living in Kansas involving a favorite food from our home state. A few things had to fall into place before the tradition was born - like the invention of the Frito and for the daytime high temperature not to exceed a certain limit!   SUPPORT INDEPENDENT ARTIST! SUPPORT INDEPENDENT VOICES! Episode archive, news and more! Check out all we have to offer at withinpodcast.com! Want to advertise, sponsor or otherwise support Within The Realm? Visit with us at contact@withinpodcast.com or Support Within The Realm  Our wonderful sponsors! It's important, now more than ever, to support folks like us! jandjpoolsafety@gmail.com katchakid.com Katchakid has a 100% safety rating and have maintained that for over 50 years. That's a lot of safety and plenty of peace of mind when it comes to your pool and your family. Music: The Right Direction by Shane Ivers Martin Mountain Coffee: Small Batch Roaster for an Artisan Cup of Coffee! Check out Martin Mountain Coffee's signature Within The Realm Blend "Story Teller's Roast!" We won't be mad if you try the other great blends and roasts! Better yet, try a sample pack! It's better on the Mountain! Contact Us! Facebook: @withintherealm1 Instagram: within_the_realm contact@withinpodcast.com Now on Bluesky! https://bsky.app/profile/sfg64.bsky.social   Within The Realm is a fiercly Independent podcast written and produced by Steve Garrett for the enjoyment of the curious soul. WTR intro: Sweat Shirt (S. Garrett) WTR outro: Baby Boy (S. Garrett) Available for speaking engagements! Check out the website for details. withinpodcast.com Want to advertise, sponsor or otherwise support Within The Realm? Visit with us at contact@withinpodcast.com or Support Within The Realm  And as always, Thanks for listening!

This week chef and author Julie Lin joins the podcast to share recipes and stories from her new book Sama Sama. She talks about her journey in food and explains how she's reclaiming the word fusion to describe the food she cooks – a delicious mash up of her Malaysian and Scottish heritage. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

To close out

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sarah Nathan, founder of NOOISH, a modern Jewish comfort food brand. Nathan has always been a huge fan of soup. Matzo ball soup in particular is well-known and beloved, so it's no wonder instant matzo ball soup is NOOISH's first product.   “[With soup] you get this melding of flavors and that warmth in your heart,” Nathan explains. “We call it a hug in a cup for a reason.”    NOOISH's matzo ball soup, which uses clean, high-end ingredients, is similar in format to Instant Ramen. “Just add water and microwave for two and a half minutes, and you get a really delicious steaming fresh bowl of matzo ball soup,” she says.   And even though you get instant gratification with this matzo ball soup, it still counts.    “I get comments online all the time: ‘My grandmother would be turning over in her grave; if you're not making it from scratch, it's not real,'” Nathan explains. “Well, I'm making it from scratch, so you don't have to.”   The brand, however, is about more than soup. NOOISH's mission is to elevate and make Jewish food accessible to everyone.   Nathan has been in the culinary space for a while, and was a producer on the Great Big Jewish Food Fest at the beginning of the pandemic. During that time, she noticed how everyone was seeking comfort and connecting through food. Then, after the pandemic, Nathan noticed a gap. Others were still elevating their own culture's food, but nobody was really doing that for Jewish food, outside of the kosher aisle.    And now there is!   Nathan shares the NOOISH - and her own - food origin stories, her love of Jewish comfort food, and the recipe for one of her favorites: New York Shuk's Jerusalem latke, which you can get at JewishJournal.com/podcasts.   Learn more at NooishFoods.com and follow @NooishFoods on Instagram and YouTube. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

We're all for new experiences while traveling, and that includes food, but sometimes you need to find some comfort food or grab something to eat that is quick and easy, which is why many of us head to chain restaurants like Subway and McDonalds!Support the Travel Mug Podcast by buying us a coffee! You'll make our day & you'll get access to fun stuff like bloopers and extra content.We have Merch! Shop the Travel Mug Podcast Store Check out our fav items here: Our Favourite Travel ProductsGRAB OUR MASTER PACKING LIST HERE*****************************************We are travel enthusiasts who do not claim to be professionals! Instead, we are two Halifax, NS natives with travel blogs who somehow found one another on the internet, and now, we have a podcast!!Join us every week as we talk about our favourite destinations, travel tips, travel fails, and all things travel!We have a big passion for travelling and talking about travel so we hope you will listen and join the conversation.You can find us here:Our WebsiteFacebookInstagramJenn's Travel Blog Jenn's YouTube channelMeggan and husband Peter's YouTubeDisclaimer - all episodes are our opinions/experiences, always do your research and make travel plans based on your budget and comfort levels.Support the show

Sometimes in the cold we need warmth. These help.

Wenn man unter "Geheimtipp des Koreanischen Kinos" nachschlagen würde, müsste man dort "Castaway on the Moon" finden. Da sind Stephan von Kino Korea und ich uns einig bei diesem fast perfektem Film, der Preise gewonnen und auf meiner Liste der 100 besten koreanischen Filme auf Platz 33 steht, aber fast von niemandem gesehen wurde. Darüber, wie schwer es ist, diese Perle zu finden sprechen wir genauso wie über koreanisches Comfort Food, den Namensvetter mit Tom Hanks und die Einsamkeit in der Großstadt. Oh, mein Marsmensch ist ein Freak. Die 100 besten koreanischen Filme: https://letterboxd.com/privatsprache/list/best-korean-films-according-to-letterboxd/detail/

Join hosts Doreen Fang and Tony Felice on a special Easter edition of "Second Act Scratch" where Tony shares cherished family recipes and heartfelt stories. Despite Tony's mishap (a cut finger), Doreen takes charge in the kitchen, preparing Tony's family favorites: macaroni salad, Aunt Judy's famous baked pineapple (dubbed "pineapple crack" by Doreen), and a delectable fried ham steak. Tony recounts the inspiring tale of his mother Wynne and Aunt Judy, who played pivotal roles in Tony's life. This episode blends nostalgia, laughter, and mouthwatering flavors, making it a must-listen for anyone celebrating family traditions, the sacred concepts of rebirth and renewal and spring time feasts, no matter what you celebrate. Want the recipe? You're in luck, check out the blog post for this episode! (Click Me)

We began with Chef Anthony Bonett from @Moshulu, who's about to enter into his new role as the Chef at Triple Crown, located in the Radnor Hotel in Wayne, PA.  Chef Bonett has been working inside restaurants in Philadelphia for most of his career, landing a job with Fearless Restaurant's Marty Grims 15 years ago, and has worked for the family-owned business ever since. His career has long since focused on seafood-heavy cuisines where he offers creative meals to entice everyone's palates.  Today, he joined us while getting ready for the FR Restaurant Week, Easter Brunches, and his interesting twists on foods that we all love for the new Spring menu at Moshulu!  https://www.fearlessrestaurants.comhttps://www.fearlessrestaurants.com/moshuluhttps://www.triplecrownradnor.comNext, our host was joined by Keith Wallace who's name is synonymous with all things wine, including Founding a top-tier school for budding sommeliers and wine makers.  His career stemmed from working inside kitchens to wine making, from penning the book, "Corked & Forked" to contributing to different publications. As a person who looks for new and exciting ways to expand his career...he started a  program for sommeliers and winemakers at 31 years old which offers a wider accessibility for everyone to learn the industry.  His expertise and craft is finely-tuned so that he can ascertain what your taste in wine might be, and judge so accurately that his choices end up obtaining 90+ ratings from Wine Advocate and Wine Spectator.Wine School: https://www.vinology.comPodcast: https://podcasts.apple.com/us/podcast/after-wine-school/id1787586745Book: https://www.barnesandnoble.com/w/corked-forked-keith-wallace/1102622248Our final guest set her sights on business ownership within the culinary community early on, first trying her hand with interesting twists as a baker, then as a caterer, she started a ghost kitchen as well, and finally landed on her brand: Chubby Chicks.  Shakiera Turner, aka Chef Kiera has been turning up the levels on comfort food in the heart of Philadelphia. Although Chef Kiera has faced some issues after opening the doors for her new location at 1111 Walnut St in Philadelphia, she's finding a way to keep the upbeat and fun atmosphere going.  She just launched her new Party Boat, happening once a month through September which leaves from Atlantic City, NJ.  If you want to find out ALL the events/happenings that Chef Kiera has in the works, stay tuned in till the end of Food Farms And Chefs Radio Show, episode 318!Website: https://chubby-chicks-cafe.square.site/menuBook: https://www.amazon.com/Recipes-Chubby-Chick-Chef-Keira/dp/B0CMF5HB4NYouTube: https://www.youtube.com/channel/UCzGuJujcZ7xaKLpiGzGlYjQ

In dieser Folge wird's süß, sprudelnd und vielleicht auch ein bisschen chaotisch!

Jorj Morgan is a celebrated cookbook author and culinary expert known for her passionate approach to cooking and her ability to inspire home chefs to explore the joys of preparing delicious meals. With a background that spans years of culinary experience, Jorj has become a trusted voice in the kitchen, celebrated for her approachable recipes and innovative twists on classic dishes. Her journey into the culinary world began at a young age, influenced by a family of food enthusiasts who valued the importance of shared meals and culinary traditions. Over time, Jorj honed her skills, studying various cuisines and techniques, which subsequently paved the way for her successful career as a cookbook author. Jorj has published several cookbooks that reflect her love for seasonal ingredients, comforting dishes, and creative flavors. Her works often emphasize the importance of using fresh, local produce and highlight the joy of cooking as a form of self-expression and a way to connect with others. Each recipe she creates is carefully crafted to be accessible, encouraging readers to experiment confidently in their kitchens. In addition to her cookbooks, Jorj Morgan is a popular food blogger and social media personality, where she shares cooking tips, kitchen hacks, and behind-the-scenes glimpses of her culinary adventures. Her engaging writing style and relatable approach resonate with a wide audience, making her a favorite among both novice chefs and seasoned culinary enthusiasts alike. Through her books and online presence, Jorj continues to inspire a love for cooking and the simple pleasure of sharing meals with friends and family. Whether it's a cozy weeknight dinner or a grand holiday feast, her recipes aim to bring people together around the table, celebrating the art of home cooking. With a commitment to fostering creativity in the kitchen, Jorj Morgan has established herself as a beloved figure in the culinary community, inspiring countless individuals to make cooking an enjoyable and fulfilling part of their lives. Web: https://jorj.com About the show: Ash Brown is a force to be reckoned with in the world of motivation and empowerment. This multi-talented American is a gifted producer, blogger, speaker, media personality, and event emcee. Her infectious energy and passion for helping others shine through in everything she does. Ash Said It, Ash Does It: * AshSaidit.com: This vibrant blog is your one-stop shop for a peek into Ash's world. Dive into exclusive event invites, insightful product reviews, and a whole lot more. It's a platform that keeps you informed and entertained. * The Ash Said It Show: Buckle up for a motivational ride with Ash's signature podcast. With over 2,000 episodesalready under her belt and a staggering half a million streams worldwide, this show is a testament to Ash's impact. Here, she chats with inspiring individuals and tackles topics that resonate deeply. What Makes Ash Special? Ash doesn't just preach motivation; she lives it. Her strength lies in her authenticity. She connects with her audience on a genuine level, offering real-talk advice and encouragement. She doesn't shy away from the challenges life throws our way, but instead, equips you with the tools to overcome them. Here's what sets Ash apart: * Unwavering Positivity: Ash Brown is a glass-half-full kind of person. Her infectious optimism is contagious, leaving you feeling empowered and ready to take on the world. * Real & Relatable: Ash doesn't sugarcoat things. She understands the struggles we face and offers relatable advice that resonates with listeners from all walks of life. * Actionable Strategies: This isn't just about empty inspirational quotes. Ash provides practical tips and strategies to help you translate motivation into action, turning your dreams into reality. So, if you're looking for a daily dose of inspiration, actionable advice, and a healthy dose of real talk, look no further than Ash Brown. With her infectious positivity and dedication to empowering others, she's sure to become your go-to source for making the most of life. ► Goli Gummy Discounts Link: https://go.goli.com/1loveash5 ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Today's recipe is Instant Pot Chicken and Dumplings.Here are the links to some of the items I talked about in this episode: #adHomemade Buttermilk BiscuitsStovetop Chicken and DumplingsInstant PotHomemade Poultry SeasoningChef's KnifeChopping BoardAll New Chicken CookbookThis episode was also published in April, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Today's recipe is Shepherd's Pie.Here are the links to some of the items I talked about in this episode: #adPeelerChef's KnifeChopping BoardSkilletMeasuring SpoonsMeasuring CupPotato Masher11x7 " Baking DishAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Instant Noodles 2.0: Bringing Flavor, Health, and Sustainability to Your Favorite Comfort Food  with Thuong Tan Episode Description: “I'm going to create something that I love and my friends' love— because even on a bad day you have to wake up to run your business.” —Thuong Tan    Comfort food has the power to transport us, to soothe the soul, and to bring us back to simpler times. For many, that comfort comes in the form of a steaming bowl of noodles - a quick, satisfying meal that has stood the test of time. But what if we could reimagine this beloved staple to be both delicious and better for our bodies and the planet? Thuong Tan, the visionary founder of Noodelist, has done just that. With a background in luxury branding and a deep-rooted passion for noodles, she's on a mission to elevate the instant noodle experience with a plant-based, sustainable solution that doesn't sacrifice flavor.  Tune in as Justine and Thuong discuss the journey of creating a healthier, more sustainable instant noodle, the challenges and triumphs of entrepreneurship, the power of branding and marketing to stand out in a crowded market, the benefits of having a co-founder, the importance of teaching young ones to eat healthy, and more.    Meet Thuong:  Thuong Tan is the founder of Noodelist, a plant-based instant noodle company that offers a healthier and more sustainable alternative to traditional instant noodles. With a background in international business and a passion for food, Thuong embarked on a mission to create a better-for-you instant noodle product that delivers on both taste and nutrition.  After completing her MBA in luxury branding, Thuong was inspired to leverage her marketing and branding expertise to develop Noodelist. The company's products feature clean, plant-based ingredients and are packaged in eco-friendly materials. Thuong's goal is to make nutritious and delicious instant noodles accessible to a wider audience, from busy professionals to health-conscious families. Under Thuong's leadership, Noodelist has gained a loyal following for its innovative approach to a classic convenience food. Thuong continues to drive the company's product development and expansion into new distribution channels, with a focus on making a positive impact on people's diets and the environment.   Website Instagram Facebook    Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:42 Loving Noodles 07:06 Walking the Entrepreneur Path 14:28 Challenges and Insights in Entrepreneurship 19:02 Marketing and Strategy  24:14 Building Healthy Habits to the Younger Generation       Resources: 

Il legame tra il consumo di cibi ultra-processati e la salute metabolica evidenzia nuove criticità, grazie a un recente studio, che segnala come questi alimenti influenzino il rischio di obesità e la salute metabolica. I cibi ultra processati favoriscono l'obesità malsana perché oltre a indurre un'eccessiva assunzione calorica, alterano il metabolismo attraverso l'infiammazione, la resistenza all'insulina e la disfunzione lipidica. 

Are you looking to add more plant-based recipes into your weekly menu plan, but you're craving comfort foods like chili, mac and cheese, and burgers? Or, if you're already vegan, you may be seeking some fresh ideas for preparing these satisfying classics. On today's show, celebrity vegan chef, award-winning cookbook author, and plant-based food expert, Laura Theodore, shares her delicious vegan twists on these traditional food favorites! Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning blog at: JazzyVegetarian.com. Find the recipes from today's show at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're pleased to have a great discussion with another special guest - Chef Kim Sutherland, Manager Nutrition & Wellness of Ronald McDonald House in Southwestern Ontario Chapter. Chef Kim talks about the journey RMH made under her guidance to encourage their guests to be more engaged and thoughtful with their food and nutrition during their stay at RMH. It's a great conversation that touches on getting kids buy-in on their nutrition, redefining "comfort food," and the importance of balanced nutrition for people - and their families - while they are healing.

Secondo uno studio di recente pubblicazione, gli alimenti più calorici sono preferiti a prescindere dal loro gusto e consistenza. Mangiare invia al cervello segnali con informazioni sul contenuto energetico di un alimento, che possono influenzare le preferenze alimentari indipendentemente dal sapore. Le persone possono per altro avere alterazioni nelle aree del cervello in cui viene rilasciata la dopamina, il che può indurre a mangiare per gratificazione e a preferire cibi ad alto contenuto energetico, ricchi di grassi e zuccheri.

We began this week's show with Kim Bernaus, the owner behind Unruly Nature - a company which offers products that are very versatile.  Whether choosing a delicious way to start your day, enjoying a snack, or enhancing the meals you might create, Unruly Nature granolas offers unique flavors that will surprise you. "Each Bag is handmade with care from small batches utilizing gluten free and vegan ingredients, antioxidant rich elements and is defined by our unique, delicious flavors," stated on the website.  Tune in to hear from Kim on how you can get creative with her granolas, and "fuel your next adventure!"https://www.unrulynature.comNext, Amaris sat down with the General Manager of Testa Rossa in Glen Mills, Luke Tamney. One of Fearless Restaurants groups latest concepts, Testa Rossa (which means Redhead in Italian) includes an array of Italian-based dishes offering lunch, dinner, and brunch (weekends only). Testa Rossa offers a scratch-made menu, working with locally-sourced ingredients. And you'll hear from GM Tamney how this fiery new location will indulge your senses.  And be on the lookout for a new, fun Fearless Restaurants event where they'll host their own restaurant week. Tune in to hear more exciting announcements that will be coming soon to Wayne, PA and to learn more about Testa Rossa!https://www.testarossa.restaurant/We're offering a happy Cheers to end the show this week, with Robin Commiskey who owns Wallace Dry Goods in Ardmore, PA. Robin and Amaris had an affable time throughout the entire conversation, chatting about Robin's one-stop zero-proof shop. Robin had years of retail experience and a desire to own a business, however, she wanted to open something she felt passionate about. And as Philadelphia began trending towards the NA (non-alcoholic) beverages and bar experiences, Robin's own life choices and passion for the movement also aligned with the trend.  As such, she started Wallace Dry Goods and now offers a huge selection of NA brands and beverages.  So if you're looking for an alternative to offer at your next party, on your own, or to mix into your cocktails to lower the amount of alcohol in your drink...check out what Wallace Dry Goods has in the store! https://wallacedrygoods.com

What's on the menu for “Let's All Eat Right” day THE INTERVIEW Dr. Columbus Batiste honed his skills as a cardiologist while working for the VA. He is working to reduce the number of deaths from heart disease, which surpassed 702,000 in 2022. In celebration of Heart Health Month, he joins the Tango Alpha Lima podcast to share how veterans can protect their hearts to live longer, healthier lives. SCUTTLEBUTT Army officers had to write haikus about Pacific theater of World War II during a leadership course Remebering Hal Sperlich, Navy Seabee and Engineering Pioneer of the Mustang and Minivan We were soldiers once...and dipped. Special Guest: Dr. Columbus D. Batiste.

Send us a textDiscover the transformative power of nutrition and how it shapes our mindset and productivity. We dive into why high achievers eat differently, the dangers of comfort food, and the importance of starting the day with a nutritious breakfast.• Nutrition's role in mindset and productivity • Common misconceptions around healthy eating • Understanding comfort foods and their impacts • The necessity of a balanced breakfast • Myths about intermittent fasting • The significance of nutrient-dense foods • Practical strategies for meal prep and planning • How setting nutrition goals can influence success • Exploring personalized eating plans for optimal performance Thanks for listening & being part of the Mindset Cafe Community.----------------------------------------------Connect With Devan:https://www.devangonzalez.com/connect----------------------------------------------Follow On Instagram https://www.instagram.com/devan.gonzalez/https://www.instagram.com/mindsetcafepodcastLet me know what topics or questions you want covered so we can help you achieve your goals faster.----------------------------------------------P.S. If you're not already a part of the The Mindset Cafe Community Page I would love to have you be a part of the community, and spread your amazing knowledge. The page is to connect and network with other like minded people networking and furthering each other on our journeys!https://www.facebook.com/groups/themindsetcafe/

Well it's a winter wonderland and our antenna is messed up so some sound may be up and down but so is our show! Today CHuy and the Man take the wheel and discuss favorite Winter foods. Then Sawyer Joins while we interview Ross Chastain! We also Finally discuss all of the plane crashes happening in the world. Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

In this week's episode TV chef and food writer Shivi Ramoutar joins host Samuel Goldsmith to share her culinary adventures, her love of the Caribbean cuisine and her journey from law to food. She discusses her childhood memories of Trinidad and Leicestershire, her TV show with Jimmy Doherty and offers practical cooking tips and techniques. Join us for a delightful and informative conversation filled with humour, nostalgia, and mouth-watering dishes. Shivi Ramoutar was born in Trinidad to culturally diverse parents and brought up in the heady heights of New York, the grassy fields of the English countryside, and the eclectic buzz of London. It has meant that her first love, Caribbean food, has also been taken on a journey, still ongoing... With the help of her adventures, Shivi has made it her culinary mission to twist these classic Caribbean dishes and ingredients from her childhood into her own contemporary delights. Her first cookery book, Caribbean Modern was published in 2015 and her latest cookbook, Cook Clever: One Chop, No Waste, All Taste, was published in 2023. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this mouth-watering episode, we sit down with our guest, Mr. Suhail Khan, an avid traveler and passionate foodie whose journeys revolve around tasting and experiencing the local cuisine of every place he visits. From bustling street food stalls to intimate home-cooked meals and Michelin-starred restaurants, Suhail embraces it all. But for him, it's not just about the flavors—it's about the rituals, the culture, and the history that shape every dish.Join us as we dive into fascinating food stories from across the world. We explore the meticulous preparation of Turkish coffee, the slow-cooked Bedouin Zarb in Jordan, and the deep-rooted connections between dishes like Pho and the Vietnam War. We uncover the culinary linkages that span continents—from Uzbek Plov to Indian Biryani, from Samosas to Dumplings. Suhail shares his insights from conversations with locals, unveiling the histories, traditions, and hidden stories behind the meals that define cultures.Get ready for a flavorful journey through Uzbekistan, LatinAmerica, Iran, Jordan, India, Morocco, Portugal, Vietnam, Ethiopia, and beyond. If you love food, travel, and the stories they tell, this episode is a feast for the senses!---------------------------------------------Follow Suhail on Instagram || LinkedIn---------------------------------------------To support our team and donate generously, please click ⁠⁠⁠⁠SUPPORT ⁠⁠⁠⁠.Like our work? Follow, Like & Subscribe to our podcast from wherever you are listening in. We would also love to hear from you, so do write to us at:Email: ⁠⁠⁠⁠misadventuresofasneaker@gmail.com⁠⁠⁠⁠Instagram: ⁠⁠⁠⁠@misadventuresofasneaker⁠⁠⁠⁠Blog: misadventuresofasneaker.substack.com----------------------------------------Show Notes: South America with Sharique: Here---------------------------------------00:00:00 Trailer00:01:53 Episode intro00:04:01 Suhail & early travel stories00:23:43 Food vacation00:26:52 Coffee collection00:29:23 Legendary Ethiopian Coffee00:40:06 Comfort Food & Pho00:48:59 Empanadas in S. America00:50:44 Pastel De nata in Portugal00:53:58 Food Links & Biryanis00:58:00 Iran's Isfahan Beryan01:00:47 Plov in Tashkent01:03:50 Food for the masses01:07:31 Jordan food stories01:09:13 Türkiye food stories01:12:49 Coffee's of the world01:15:00 Uzbekistan food stories01:25:13 Role of yogurt01:27:54 Morocco food stories01:37:13 Fruits of the world01:42:40 Exotic meats01:46:31 Pizzas of the world01:55:04 Community eating practices02:03:09 Street food stories02:07:44 Star restaurants02:09:39 Where next?02:12:08 Toodles

Chris Lindstrom hosts a chat with owner Jared Valentine from Open Face currently located at the Goerge Eastman Museum. Make sure you swing by for some sandwiches, soup, and Moxie any day the Museum is open!The conversation kicks off with a reflection on the restaurant's significance and its evolution over the years. Jared shares his journey from initially envisioning Open Face as an art gallery to successfully establishing it as a unique dining experience, influenced by his roots and favorite family recipes. The episode also explores the behind-the-scenes challenges of running a restaurant, including the importance of consistency and the need for adaptability in a changing culinary landscape. Companies mentioned in this episode: Open Face (@openfacefoods) George Eastman Museum (@eastmanmuseum) New City Roastery (@newcityroc) Joe Bean Roasters (@joebeanroasters) Moxie Soda (@themoxiecompany) Cheesy Eddie's (@cheesyeddies) Red Fern (@redfernroc) Mentioned in this episode:Behind the Studio DoorBehind the Studio Door, hosted by Molly Darling and Christian Rivera, takes listeners on a exploration of artists and their creative processes. Through deep and meaningful conversations, they uncover the stories and experiences that shape the outward expression of their work.Punches & PopcornThe masters of Couch Potato style Mike Huntone, Jason Bills, and Dr. Dominic D'Amore take a deep dive into the best and worst of martial arts films. https://punches-and-popcorn.captivate.fm/Joe Bean Coffee - Coffee that lifts everyone.Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.com

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Olivia Ostrow of Miami's Ostrow Brasserie. Her restaurant is the only kosher-French restaurant in the United States.    As a French person and a chef, Ostrow's love language is food. “This is how we express ourselves,” she says.   Ostrow - who was born in Paris, moved to the States with her family in the 1990s, and spent time in Israel - grew up surrounded by a love and knowledge of food.    While she has helmed both kosher and non-kosher restaurants throughout her career, a few years ago, Ostrow decided it was time to go back to kosher. It turned out that the owner of the building happened to be Jewish and religious, so they decided to become partners.   “It was faith and fate,” she explains. Ostrow Brasserie opened in August 2023.    Most people do not associate kosher with French food, and there's a reason: It's difficult. Not only is French cuisine butter based, everything needs to be made from scratch in order to actually execute a dish. There are so many kosher laws, besides not mixing milk and meat.   Also, French is usually associated with fancy. However, Ostrow calls her cuisine “fine comfort food.”   “The reason people outside of France don't associate it with [comfort food] is because they're not French,” she says. For Ostrow, beef bourguignon - a stew of short rib and braised with wine - was made from leftovers of the meat of the week. She would eat in front of the TV with mashed potatoes or pasta.   Olivia Ostrow talks about her restaurant and love-of-food background, along with kosher-French cooking and comfort food. And, since Ostrow's restaurant's Valentine's Day menu is inspired by the most romantic cities in the world - Paris, Venice, Rome and Kyoto - she also shares her recipe for Heart-Shaped Raviolo (ravioli), which you can get at JewishJournal.com/podcasts.    When you celebrate love, it “should be said in every language and in as many ways as possible,” Ostrow says.   Learn more at OstrowBrasserie.com and follow @OstrowBrasserie on Instagram.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

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When the weather turns cold, there's nothing quite like the smell of soup simmering on the stove or fresh bread baking in the oven. In this episode of The Joyfully Prepared Podcast, Wendi Bergin shares her favorite tips for creating warm, comforting meals with minimal effort and maximum joy. From nostalgic family traditions to practical pantry staples, Wendi dives into the heart of what makes comfort food so special. What You'll Hear in This Episode:The power of comfort food: more than just nourishment, it's a way to create warmth, love, and tradition in your home.Wendi's childhood memories of her mom making bread and "scones" (aka fry bread) and how those flavors inspired her own cooking.How to stock your pantry with essential staples like beans, rice, pasta, tomato sauce, and spices to make comfort meals anytime.Tips for meal planning and building food storage to always have ingredients on hand, even during chilly days.Freezer-friendly ideas for soups, casseroles, and batch cooking to save time and reduce stress.Wendi's love for nostalgic recipes like chicken and dumplings, cinnamon rolls, and split pea soup—and why even her husband “steals” her leftovers! Cozy Highlights:Discover how comfort food can bring families together and pass on cherished traditions.Learn how to simplify meal prep by keeping versatile ingredients in your pantry and freezer.Hear Wendi's funny story about her split pea soup plans and how to store soups for easy, nourishing meals.Fun historical tidbits about the importance of bread and soup for armies and sailors in the past. Links Mentioned: Meal Planning with Food Storage WorkshopMeal Planning Workshop Series Souper Cubes (for freezing soups and casseroles) Souper Cubes 1 Cup Silicone Freezer Molds - Soup Cubes Perfect for Freezing Broth, Rice, Leftovers and More - Silicone Freezer Trays with Lids for Meal Prep - Aqua - 2-PackRecipe for Wendi's "Company Casserole" Company Casserole Recipe - Food.com What's your favorite comfort food? Share your recipe with Wendi! Send her a message and let her know what dish warms your heart and home. 

We're ranking the top 5 movie villains and comfort foods, debating hot topics like whether a hot dog is a sandwich (spoiler: chaos ensues), and hitting some rapid-fire Q&A for a few laughs. Plus, JR drops some fried chicken wisdom, Blasi keeps it real, and we might just make you hungry by the end of it.

Teralyn Pilgrim had no idea the environmental and economic impact of food waste, or that she could save $100 a month by living waste-free. But when a story of hungry children filled her with unbearable guilt, she decided to change the way her family approached mealtime. In her new book, No Scrap Left Behind: My Life Without Food Waste, she tells the story of her quest to end her family's food waste—and all the blunders that came with it. Despite finicky kids and a skeptical husband, Pilgrim turned her feelings of guilt into action and created a zero-food waste kitchen. “Even if I can't change how much food the world wastes, it feels good to look at this problem and say — with absolute honesty — that I have nothing to do with it,” says Pilgrim. Pilgrim defines food waste with Rule #1: the Hungry Kid Test—would you throw something edible away with a hungry child watching? If the answer is yes, it can go in the compost. If the answer is no, then it's time to get creative. Detailing her quest to live free of food waste with humor and relatability, Pilgrim shares how she dealt with the discovery of a five-year-old fish in her freezer, what she did when she accidentally bought disgusting fat-free cookies, and how she handled table scraps despite having a dog as picky as the kids. Addressing myths about how being waste-free is too hard (it's not) and whether expiration dates mean anything (they don't), Pilgrim offers clever ways to be resourceful with her nine-step program, six guiding rules, and hundreds of food-related tips that will help readers find their way to saving money and living sustainably. About the show: Ash Brown is a force to be reckoned with in the world of motivation and empowerment. This multi-talented American is a gifted producer, blogger, speaker, media personality, and event emcee. Her infectious energy and passion for helping others shine through in everything she does. Get this book: https://www.simonandschuster.c... Ash Said It, Ash Does It: * AshSaidit.com: This vibrant blog is your one-stop shop for a peek into Ash's world. Dive into exclusive event invites, insightful product reviews, and a whole lot more. It's a platform that keeps you informed and entertained. * The Ash Said It Show: Buckle up for a motivational ride with Ash's signature podcast. With over 2,000 episodesalready under her belt and a staggering half a million streams worldwide, this show is a testament to Ash's impact. Here, she chats with inspiring individuals and tackles topics that resonate deeply. What Makes Ash Special? Ash doesn't just preach motivation; she lives it. Her strength lies in her authenticity. She connects with her audience on a genuine level, offering real-talk advice and encouragement. She doesn't shy away from the challenges life throws our way, but instead, equips you with the tools to overcome them. Here's what sets Ash apart: * Unwavering Positivity: Ash Brown is a glass-half-full kind of person. Her infectious optimism is contagious, leaving you feeling empowered and ready to take on the world. * Real & Relatable: Ash doesn't sugarcoat things. She understands the struggles we face and offers relatable advice that resonates with listeners from all walks of life. * Actionable Strategies: This isn't just about empty inspirational quotes. Ash provides practical tips and strategies to help you translate motivation into action, turning your dreams into reality. So, if you're looking for a daily dose of inspiration, actionable advice, and a healthy dose of real talk, look no further than Ash Brown. With her infectious positivity and dedication to empowering others, she's sure to become your go-to source for making the most of life. ► Goli Gummy Discounts Link: https://go.goli.com/1loveash5 ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Today's recipe is How To Cook Cube Steak.Here are the links to some of the items I talked about in this episode: #adLarge Cast Iron SkilletGravyMushroom GravyAll New Chicken CookbookThis episode was also published in February, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

This week we talk about Body Positivity on Broadway, Phoria's recommendations for fat-friendly clothing, and Lizzo's meditation on Insta. Then we talk about our favorite comfort foods.

Ask Me Anything and takeaways of the day featuring Andy, Randy, Beau, and Abe.

We all need a little comfort to get through Kansas City's frigid winters and polar vortexes. Here's where to cozy up with a savory rice porridge, flaky pot pies, and a giant, Renaissance Fair-style turkey leg that you'll actually love.

Every Ottolenghi book is a gift, filled with a treasure trove of unique recipes and the latest, Comfort – perfectly timed for Christmas feasting – is no exception. In fact, by the end of this week's episode you may well be rethinking your own festive menu…A self-confessed Ottolenghi fan, Sarah is joined Verena Lochmuller and Tara Wigley – two of the co-authors of Comfort, the latest Ottolenghi cook book – to share some of their favourite comfort food recipes including a delicious chocolate mousse inspired by the nostalgia of Terry's Chocolate Orange, and a curry leaf dukkah guaranteed to jazz up any vegetable side dish.In this episode, discover:The diverse culinary backgrounds of the Ottolenghi team, and how they've brought together the best comfort food recipes from around the worldHow to transform traditional Christmas veg like Brussels sprouts into a slow-cooked flavour sensationNostalgic and novel dessert recipes for puddings to top off a delightful Christmas or New Year's feastOttolenghi Comfort:https://ottolenghi.co.uk/blogs/stories/ottolenghi-comfortGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Hello hello and welcome back to Thrive Beyond Size. Today I'm tackling a topic that's especially tricky during the holiday season. Emotional eating. Many clients are asking about it in calls and it's coming up in my own life as well. This season is the most amazing and most stressful time for us so it can be overwhelming. We deal with excitement, nostalgia, sadness, and a whole range of other emotions. And when our emotions run high, food becomes part of the equation. Maybe we eat too much. Maybe we avoid some foods. I want to talk about that and I want to first state that emotional eating is not bad. It's human. I just want to unpack it and examine it.   This time of year just feels so much more intense than any other season and that directly affects our relationship with food. There are so many people, memories, grief, joy and time demands on us that we really do start to run on empty. Food becomes a way to cope with vulnerability and creates a sense of comfort. Then we're bombarded with messages to let go and indulge but also stay on track to get control back in January. The messaging is conflicting. “[But] mindful eating isn't about eating perfectly, it's about being present with your food.” Find satisfaction and eat without guilt. So this episode is not about how to fix or eliminate emotional eating, but rather explore it as something to understand. I'll talk more about why the holiday season amplifies our emotions. I'll reframe emotional eating. And I'll share some practical tools for navigating it with curiosity, compassion, and body trust. Let's respond to ourselves with kindness this season.__About Dr. Michelle Tubman:Dr. Michelle Tubman is certified by the American Board of Obesity Medicine, which means she understands exactly what's happening in your body when you diet. Although she does not provide any medical advice in her coaching programs, this knowledge gives her an edge over most coaches.She also holds Level 1 and Level 2 Precision Nutrition coaching certifications which make her skilled at coaching nutrition, dietary change, and habit change in general. Realizing that emotional eating and bingeing are complicated for most of us, she also did training in mind-body and intuitive eating. Peace around food is possible.__Learn more about Dr. Michelle Tubman and Wayza Health:Website: www.wayzahealth.comFollow me on Facebook and InstagramEmail Michelle: michelle@wayzahealth.com

In this inspiring episode OF "You Don't Know What You Don't Know" Kamal sits down with Myles Powell, founder of Myles Comfort Foods, to explore his remarkable journey from civil engineering to becoming a successful food entrepreneur. Myles shares the highs and lows of his path in the consumer packaged goods (CPG) industry, offering invaluable insights for aspiring business owners and food enthusiasts alike.Key Takeaways from the Conversation:From Barbecue Sauce to Mac & Cheese:Myles recounts his early challenges launching a barbecue sauce brand and how market research led him to pivot to mac and cheese, which ultimately became a standout product.Breaking into Retail:Myles details the step-by-step process of getting products onto retail shelves, including his partnership with Target, which emerged as an unexpected opportunity during the pandemic.He highlights the importance of persistence, networking, and understanding market demands to succeed in the competitive food industry.Lessons in Business Growth:From cash flow management to the importance of building a strong team, Myles shares candid reflections on navigating the complexities of growing a business.He emphasizes the need for effective marketing strategies to drive sales and maintain consumer interest.Entrepreneurship & Personal Growth:The conversation explores how entrepreneurship has shaped Myles' perspective, encouraging adaptability and resilience in the face of challenges.This episode is a must-listen for anyone curious about the CPG industry, food entrepreneurship, or the transformative power of following your passion. Tune in to hear Myles' inspirational story and discover what it takes to build a successful food brand from the ground up.4oFollow Myles here:https://www.instagram.com/mylescomfortfoods/https://www.mylescomfortfoods.com/store-locatorFollow the show here:https://www.instagram.com/sublimekamal/https://www.instagram.com/sublimedoughnuts/This show is brought to you by The Hopecast Networkhttps://www.instagram.com/hopecastnetwork/

oday, you'll learn about a new test that can show how well each of your organs are aging, some interesting links between comfort food and stress, and a surprising finding about certain snails. Organ Age •“Are your organs ageing well? The blood holds clues.” by Max Kozlov. 2023. •“Blood test shows if organs are ageing fast or slowly.” by Michelle Roberts. 2023. Comfort Food •“Comfort eating can impair body's recovery from stress, study shows..” by Rachel Hall. 2023. •“Stress and Eating Behaviors.” by Yvonne H. C. Yau & Marc N. Potenza. 2013. •“Fatty foods can impair the body's response to everyday stress - study.” by Jet Veldhuijzen van Zanten. 2023. Speedy Snails •“Japanese snail adaptation and speciation in anti-predation escape behavior.” by Yuta Morii. 2023. •“The divergence of mobility and activity associated with anti-predator adaptation in land snails.” by Yuta Morii, et al. 2023. Hosted on Acast. See acast.com/privacy for more information.

It's Episode 267 of the I'm Fat Podcast, and while we prep for Christmas, we decided to take some time and reflect on some of our all-time favorite comfort foods. Rick has a follow-up on the search for his wedding suit, and Jay has corn dog recommendations because of course he does. It's Episode 266 of the I'm Fat Podcast. This week, Rick Camp and Jay Zawaski recap their 2024 Thanksgivings, share some food tales from the week, and review the new Sugar Cookie Reese's Peanut Butter Cups.  YOUTUBE:⁠ ⁠youtube.com/c/imfatpodcast⁠⁠ MERCH:⁠ ⁠imfatmerch.com⁠⁠ SPONSORS:⁠ ⁠Charlie the Bacon Guy⁠⁠,⁠ ⁠Frato's Culinary Kitchen⁠⁠ (use code IMFAT to save 10% on online orders),⁠ ⁠Mazda of Orland Park⁠⁠, Nik and Ivy Brewing Co. in Lockport SUPPORT:⁠ ⁠https://podcasters.spotify.com/pod/show/im-fat-podcast/support⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/im-fat-podcast/support

What's more satisfying than the smell of sizzling eggs or the warmth of golden roasted potatoes to start your day? Celebrating the END of a long day with the comforts of breakfast-for-dinner! If you're looking for creative and nostalgic dishes that feel fun and easy, this week we're sharing our top 10 breakfast recipes. While these meals work for any time of day, we think they make for simple, quick, and extra fun dinners. In this episode, you'll learn: How to make crowd-pleasing, nourishing dishes like shakshuka to share family-styleA go-to potato dish that will have everyone asking for secondsCreative ways to make quick meals with pantry-friendly ingredients and minimal prepPress play now to discover simple, customizable breakfast-for-dinner recipes that are guaranteed to make your evenings more delicious and enjoyable!LinksOttolenghi's classic shakshuka, Sonya's eggplant and zucchini shakshuka, and green shakshuka by Adeena Sussman Bacon, egg, and toast cups by Martha StewartPotato chip frittata with carmelized onion from Delish, a quicker Spanish potato chip frittata with peppers from Food Network, and and the potato chip omelet from The BearMigas con huevos from Muy DelishMatzo brei by Lee Mason from The NosherHow to make congee on the stovetop OR Instant Pot from Omnivore's CookbookBlue corn atole video and recipe that Kari worked on, and another video on how to make traditional atole Sheet pan potato nachos similar to what Kari makes but layered with crispy smashed potatoes + your fave roasted veggies instead of sliced potatoes Sheet pan sweet potato hash from Detoxinista***Got a cooking question? Leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing...

It's that time of year when the days are getting shorter and colder, the holidays are upon us, and all you feel like doing is staying in and eating comfort food. And just so you know, I'm not opposed to eating comfort food, but I believe there's a right way and a wrong way to do it. I also believe there are a lot of misconceptions about using food to comfort ourselves so I want to address that here today too. In this episode of the podcast, the truth about comfort food - how do it the right way so you don't completely screw up your food plan. The post 258. The Truth About Comfort Food appeared first on Running Lean with Patrick McGilvray.

Summary: In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam's breakfast crunch wraps, Justin's shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire. Fun stories and camaraderie shine throughout the episode, from Justin's recount of shooting his first Maryland deer to Adam's memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Harvesting Nature Intrepid Eater Recipes: Gastro Gnome Mountain House Meals Venison Heart Hash Elk Crunch Wrap Supreme Corned Venison Hash Breakfast Burrito Wild Fish and Game Tin Foil Packets Dirty Rice with Venison Liver Turkish Venison Liver with Onions Venison Liver with Onions, Herbs, and Wine Pan Sauce Venison and Sweet Potato Chili Curried Venison Hunters Pie Japanese-Inspired Braised Squirrel Ground Venison Sushi Roll Takeaways: Celebrating three years of podcasting brings reflection and gratitude. Food plays a crucial role in hunting culture and traditions. Deer camp meals often evoke nostalgia and community bonding. The Wild Kitchen series aims to inspire new cooking ideas with wild game. Preparation and organization are key for successful camp cooking. Using a vacuum sealer can simplify meal prep for hunting trips. Bringing unique snacks can enhance the camp experience. Foil packets are an easy and fun way to cook outdoors. Savory breakfasts are more satisfying than sweet ones. Nachos can be a crowd-pleasing camp meal. Fishing can provide additional food sources while camping. Creative cooking can impress your camping companions. Sharing recipes and experiences enriches the camping community. Chapters: 00:00 Celebrating Three Years of Podcasting 02:48 Hunting Season Reflections and Upcoming Events 06:01 Personal Hunting Experiences and Successes 08:56 The Importance of Food in Hunting Culture 11:51 Deer Camp Delicacies and Traditions 15:09 Introducing the Wild Kitchen Series 18:06 Preparing for Hunting Camps: Food Strategies 21:04 Cooking Techniques and Meal Ideas for Camp 24:03 Organizing and Planning for Camp Cooking 26:51 Mobile Hunting Camps and Meal Preparation 29:51 Backcountry Cooking Essentials and Tips 36:34 The Importance of Comfort Food in the Wild 39:01 Snacks and Morale Boosters 40:10 Coffee: The Essential Backcountry Beverage 42:51 Fresh Meals from the Wild 46:07 Camping Cooking Essentials 48:25 Breakfast Ideas for Camp 54:06 Lunch and Dinner: Easy Camp Meals 01:00:54 Creative Cooking in the Great Outdoors Keywords: hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Holmberg's Morning Sickness - Brady Report - Tuesday November 19, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Waiver Wire pickups for Week 7 on today's fantasy football podcast! Plus, reactions to Davante Adams being traded to the Jets! What's the impact for fantasy football rosters? Find out which players on waivers can help you get a win in Week 7 and beyond! Manage your redraft, keeper, and dynasty fantasy football teams with the #1 fantasy football podcast. -- Fantasy Football Podcast for October 15th, 2024. (00:00) - Intro  (2:44) - MNF Recap (10:40) - NFL News (32:00) - Waiver Wire (32:55) - RB Waivers (43:00) - WR Waivers (52:05) - TE Waivers (55:25) - DST Waivers (57:45) - QB Streamers Connect with the show: Subscribe on YouTube Visit us on the Web Support the Show Follow on X Follow on Instagram Join our Discord Check out today's sponsors: Waiver Wire presented by Amazon Business News & Notes presented by USAA. Visit https://USAA.com/Insurance Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode of Good Bodies, Emily and Lauren are chatting weird comfort food faves. Lauren reveals her secret shame of indulging in the occasional lunchable which prompts a conversation about the role nostalgia plays when it comes to craving and satisfaction. Then, Emily reveals her favorite comfort food to be something you would think only a pregnant person would crave. Lauren is very skeptical, which makes for a wild surprise taste test where she tries it live! Finally, we close things out with a fun announcement from Lauren. https://www.nytimes.com/2012/10/24/dining/making-a-meal-out-of-peanut-butter-and-pickles.html Learn more about your ad choices. Visit megaphone.fm/adchoices

What do you play when you need a respite? Plus, we update our Zelda opinions, Andy talks The First Berserker: Khazan, and Greg talks about a bunch of nonsense. Run of Show - 00:00:00 - Start 00:01:08 - Housekeeping 00:06:44 - What We've Been Playing 00:07:29 - The First Berserker: Khazan 00:17:02 - Zelda: Echoes of Wisdom 00:29:41 - SuperChats 00:51:00 - Lies of P Spoilers Learn more about your ad choices. Visit megaphone.fm/adchoices

What do you play when you need a respite? Plus, we update our Zelda opinions, Andy talks The First Berserker: Khazan, and Greg talks about a bunch of nonsense. Run of Show - 00:00:00 - Start 00:01:08 - Housekeeping 00:06:44 - What We've Been Playing 00:07:29 - The First Berserker: Khazan 00:17:02 - Zelda: Echoes of Wisdom 00:29:41 - SuperChats 00:51:00 - Lies of P Spoilers Learn more about your ad choices. Visit megaphone.fm/adchoices